Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough

Autores
Bustos, Ana Yanina; Gerez, Carla Luciana; Mohtar Mohtar, Lina Goumana; Paz Zanini, Veronica Irene; Nazareno, Mónica Azucena; Taranto, Maria Pia; Iturriaga, Laura Beatriz
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidification and proteolytic activity. Strain No. C8 was selected, identified as Lactobacillus plantarum C8, and used as starter to obtain a chia sourdough. Lactic fermentation increased the organic acid concentrations (12.30, 1.02 g/kg and 23.8 g/kg dough of lactic, acetic and phenyl lactic acid, respectively), and antioxidant activities, which increased by approx. 33?40 % compared to unfermented chia flour dough. In addition, total phenolic compound content increases 25 % and its composition was strongly modified after 24 h fermentation by L. plantarum C8. Chlorogenic acid was only found in the fermented dough (2.52 mg/g), while ferulic acid was detected from the beginning of fermentation, being 32 % higher in chia sourdough (5.55 mg/g). The use of formulated chia sourdough improved the overall characteristics of white bread, including physical (e.g. reduced hardness and chewiness of the crumb) and antioxidant properties (25 % on average), compared with unfermented chia flour addition. These results indicate that the use of chia sourdough could be a promising alternative to improve the technological and antioxidant status of wheat breads. In addition, this work shows, for the first time, that lactic acid bacterium is able to ferment chia dough improving its overall characteristics.
Fil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina. Universidad San Pablo Tucumán; Argentina
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Mohtar Mohtar, Lina Goumana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Paz Zanini, Veronica Irene. Universidad Nacional de Santiago del Estero. Instituto de Bionanotecnología del Noa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Bionanotecnología del Noa; Argentina
Fil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Taranto, Maria Pia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Iturriaga, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Materia
Antioxidant Activity Lactobacillus
Chia Sourdough
Lactobacillus Plantarum
Phenolic Compounds
Physical Properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57576
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/57576
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) DoughBustos, Ana YaninaGerez, Carla LucianaMohtar Mohtar, Lina GoumanaPaz Zanini, Veronica IreneNazareno, Mónica AzucenaTaranto, Maria PiaIturriaga, Laura BeatrizAntioxidant Activity LactobacillusChia SourdoughLactobacillus PlantarumPhenolic CompoundsPhysical Propertieshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidification and proteolytic activity. Strain No. C8 was selected, identified as Lactobacillus plantarum C8, and used as starter to obtain a chia sourdough. Lactic fermentation increased the organic acid concentrations (12.30, 1.02 g/kg and 23.8 g/kg dough of lactic, acetic and phenyl lactic acid, respectively), and antioxidant activities, which increased by approx. 33?40 % compared to unfermented chia flour dough. In addition, total phenolic compound content increases 25 % and its composition was strongly modified after 24 h fermentation by L. plantarum C8. Chlorogenic acid was only found in the fermented dough (2.52 mg/g), while ferulic acid was detected from the beginning of fermentation, being 32 % higher in chia sourdough (5.55 mg/g). The use of formulated chia sourdough improved the overall characteristics of white bread, including physical (e.g. reduced hardness and chewiness of the crumb) and antioxidant properties (25 % on average), compared with unfermented chia flour addition. These results indicate that the use of chia sourdough could be a promising alternative to improve the technological and antioxidant status of wheat breads. In addition, this work shows, for the first time, that lactic acid bacterium is able to ferment chia dough improving its overall characteristics.Fil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina. Universidad San Pablo Tucumán; ArgentinaFil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Mohtar Mohtar, Lina Goumana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; ArgentinaFil: Paz Zanini, Veronica Irene. Universidad Nacional de Santiago del Estero. Instituto de Bionanotecnología del Noa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Bionanotecnología del Noa; ArgentinaFil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; ArgentinaFil: Taranto, Maria Pia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Iturriaga, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; ArgentinaUniversity of Zagreb. Faculty of Food Technology and Biotechnology2017-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57576Bustos, Ana Yanina; Gerez, Carla Luciana; Mohtar Mohtar, Lina Goumana; Paz Zanini, Veronica Irene; Nazareno, Mónica Azucena; et al.; Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 55; 3; 2-2017; 381-3891330-98621334-2606CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.55.03.17.5133info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:18:29Zoai:ri.conicet.gov.ar:11336/57576instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:18:29.361CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough
title Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough
spellingShingle Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough
Bustos, Ana Yanina
Antioxidant Activity Lactobacillus
Chia Sourdough
Lactobacillus Plantarum
Phenolic Compounds
Physical Properties
title_short Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough
title_full Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough
title_fullStr Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough
title_full_unstemmed Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough
title_sort Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough
dc.creator.none.fl_str_mv Bustos, Ana Yanina
Gerez, Carla Luciana
Mohtar Mohtar, Lina Goumana
Paz Zanini, Veronica Irene
Nazareno, Mónica Azucena
Taranto, Maria Pia
Iturriaga, Laura Beatriz
author Bustos, Ana Yanina
author_facet Bustos, Ana Yanina
Gerez, Carla Luciana
Mohtar Mohtar, Lina Goumana
Paz Zanini, Veronica Irene
Nazareno, Mónica Azucena
Taranto, Maria Pia
Iturriaga, Laura Beatriz
author_role author
author2 Gerez, Carla Luciana
Mohtar Mohtar, Lina Goumana
Paz Zanini, Veronica Irene
Nazareno, Mónica Azucena
Taranto, Maria Pia
Iturriaga, Laura Beatriz
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Antioxidant Activity Lactobacillus
Chia Sourdough
Lactobacillus Plantarum
Phenolic Compounds
Physical Properties
topic Antioxidant Activity Lactobacillus
Chia Sourdough
Lactobacillus Plantarum
Phenolic Compounds
Physical Properties
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidification and proteolytic activity. Strain No. C8 was selected, identified as Lactobacillus plantarum C8, and used as starter to obtain a chia sourdough. Lactic fermentation increased the organic acid concentrations (12.30, 1.02 g/kg and 23.8 g/kg dough of lactic, acetic and phenyl lactic acid, respectively), and antioxidant activities, which increased by approx. 33?40 % compared to unfermented chia flour dough. In addition, total phenolic compound content increases 25 % and its composition was strongly modified after 24 h fermentation by L. plantarum C8. Chlorogenic acid was only found in the fermented dough (2.52 mg/g), while ferulic acid was detected from the beginning of fermentation, being 32 % higher in chia sourdough (5.55 mg/g). The use of formulated chia sourdough improved the overall characteristics of white bread, including physical (e.g. reduced hardness and chewiness of the crumb) and antioxidant properties (25 % on average), compared with unfermented chia flour addition. These results indicate that the use of chia sourdough could be a promising alternative to improve the technological and antioxidant status of wheat breads. In addition, this work shows, for the first time, that lactic acid bacterium is able to ferment chia dough improving its overall characteristics.
Fil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina. Universidad San Pablo Tucumán; Argentina
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Mohtar Mohtar, Lina Goumana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Paz Zanini, Veronica Irene. Universidad Nacional de Santiago del Estero. Instituto de Bionanotecnología del Noa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Bionanotecnología del Noa; Argentina
Fil: Nazareno, Mónica Azucena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Taranto, Maria Pia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Iturriaga, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
description In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidification and proteolytic activity. Strain No. C8 was selected, identified as Lactobacillus plantarum C8, and used as starter to obtain a chia sourdough. Lactic fermentation increased the organic acid concentrations (12.30, 1.02 g/kg and 23.8 g/kg dough of lactic, acetic and phenyl lactic acid, respectively), and antioxidant activities, which increased by approx. 33?40 % compared to unfermented chia flour dough. In addition, total phenolic compound content increases 25 % and its composition was strongly modified after 24 h fermentation by L. plantarum C8. Chlorogenic acid was only found in the fermented dough (2.52 mg/g), while ferulic acid was detected from the beginning of fermentation, being 32 % higher in chia sourdough (5.55 mg/g). The use of formulated chia sourdough improved the overall characteristics of white bread, including physical (e.g. reduced hardness and chewiness of the crumb) and antioxidant properties (25 % on average), compared with unfermented chia flour addition. These results indicate that the use of chia sourdough could be a promising alternative to improve the technological and antioxidant status of wheat breads. In addition, this work shows, for the first time, that lactic acid bacterium is able to ferment chia dough improving its overall characteristics.
publishDate 2017
dc.date.none.fl_str_mv 2017-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/57576
Bustos, Ana Yanina; Gerez, Carla Luciana; Mohtar Mohtar, Lina Goumana; Paz Zanini, Veronica Irene; Nazareno, Mónica Azucena; et al.; Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 55; 3; 2-2017; 381-389
1330-9862
1334-2606
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57576
identifier_str_mv Bustos, Ana Yanina; Gerez, Carla Luciana; Mohtar Mohtar, Lina Goumana; Paz Zanini, Veronica Irene; Nazareno, Mónica Azucena; et al.; Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 55; 3; 2-2017; 381-389
1330-9862
1334-2606
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.55.03.17.5133
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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