Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria

Autores
Martins, Gonçalo Nuno; Carboni, Angela Daniela; Hugo, Ayelen Amelia; Castilho, Paula Cristina; Gomez Zavaglia, Andrea
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Legumes processing involves large amounts of water to remove anti-nutrients, reduce uncomfortable effects, and improve organoleptic characteristics. This procedure generates waste and high levels of environmental pollution. This work aims to evaluate the galacto-oligosaccharide (GOS) and general carbohydrate composition of legume wastewaters and assess their potential for growing lactic acid bacteria. Legume wastewater extracts were produced by soaking and/or cooking the dry seeds of chickpeas and lentils in distilled water and analysed using high-performance liquid chromatography with refractive index detection. GOS were present in all extracts, which was also confirmed by Fourier transform infrared spectroscopy (FTIR). C-BW extract, produced by cooking chickpeas without soaking, provided the highest extraction yield of 3% (g/100 g dry seeds). Lentil extracts were the richest source of GOS with degree of polymerization ≥ 5 (0.4%). Lactiplantibacillus plantarum CIDCA 83114 was able to grow in de Man, Rogosa, and Sharpe (MRS) broth prepared by replacing the glucose naturally present in the medium with chickpeas’ and lentils’ extracts. Bacteria were able to consume the mono and disaccharides present in the media with extracts, as demonstrated by HPLC and FTIR. These results provide support for the revalorisation of chickpeas’ and lentils’ wastewater, being also a sustainable way to purify GOS by removing mono and disaccharides from the mixtures.
Fil: Martins, Gonçalo Nuno. Universidade da Madeira; Portugal
Fil: Carboni, Angela Daniela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Hugo, Ayelen Amelia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Castilho, Paula Cristina. Universidade da Madeira; Portugal
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
GALACTO-OLOGOSACHARIDES
LACTIPLANTIBACILLUS PLANTARUM
CIRCULAR ECONOMY
CULTURE MEDIUM
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:11336/231978
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/231978
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid BacteriaMartins, Gonçalo NunoCarboni, Angela DanielaHugo, Ayelen AmeliaCastilho, Paula CristinaGomez Zavaglia, AndreaGALACTO-OLOGOSACHARIDESLACTIPLANTIBACILLUS PLANTARUMCIRCULAR ECONOMYCULTURE MEDIUMhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Legumes processing involves large amounts of water to remove anti-nutrients, reduce uncomfortable effects, and improve organoleptic characteristics. This procedure generates waste and high levels of environmental pollution. This work aims to evaluate the galacto-oligosaccharide (GOS) and general carbohydrate composition of legume wastewaters and assess their potential for growing lactic acid bacteria. Legume wastewater extracts were produced by soaking and/or cooking the dry seeds of chickpeas and lentils in distilled water and analysed using high-performance liquid chromatography with refractive index detection. GOS were present in all extracts, which was also confirmed by Fourier transform infrared spectroscopy (FTIR). C-BW extract, produced by cooking chickpeas without soaking, provided the highest extraction yield of 3% (g/100 g dry seeds). Lentil extracts were the richest source of GOS with degree of polymerization ≥ 5 (0.4%). Lactiplantibacillus plantarum CIDCA 83114 was able to grow in de Man, Rogosa, and Sharpe (MRS) broth prepared by replacing the glucose naturally present in the medium with chickpeas’ and lentils’ extracts. Bacteria were able to consume the mono and disaccharides present in the media with extracts, as demonstrated by HPLC and FTIR. These results provide support for the revalorisation of chickpeas’ and lentils’ wastewater, being also a sustainable way to purify GOS by removing mono and disaccharides from the mixtures.Fil: Martins, Gonçalo Nuno. Universidade da Madeira; PortugalFil: Carboni, Angela Daniela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Hugo, Ayelen Amelia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Castilho, Paula Cristina. Universidade da Madeira; PortugalFil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaMultidisciplinary Digital Publishing Institute2023-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/231978Martins, Gonçalo Nuno; Carboni, Angela Daniela; Hugo, Ayelen Amelia; Castilho, Paula Cristina; Gomez Zavaglia, Andrea; Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria; Multidisciplinary Digital Publishing Institute; Foods; 12; 12; 6-2023; 1-142304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/12/12/2324info:eu-repo/semantics/altIdentifier/doi/10.3390/foods12122324info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:00:08Zoai:ri.conicet.gov.ar:11336/231978instacron: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:34982025-09-03 10:00:08.496CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria
title Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria
spellingShingle Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria
Martins, Gonçalo Nuno
GALACTO-OLOGOSACHARIDES
LACTIPLANTIBACILLUS PLANTARUM
CIRCULAR ECONOMY
CULTURE MEDIUM
title_short Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria
title_full Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria
title_fullStr Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria
title_full_unstemmed Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria
title_sort Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria
dc.creator.none.fl_str_mv Martins, Gonçalo Nuno
Carboni, Angela Daniela
Hugo, Ayelen Amelia
Castilho, Paula Cristina
Gomez Zavaglia, Andrea
author Martins, Gonçalo Nuno
author_facet Martins, Gonçalo Nuno
Carboni, Angela Daniela
Hugo, Ayelen Amelia
Castilho, Paula Cristina
Gomez Zavaglia, Andrea
author_role author
author2 Carboni, Angela Daniela
Hugo, Ayelen Amelia
Castilho, Paula Cristina
Gomez Zavaglia, Andrea
author2_role author
author
author
author
dc.subject.none.fl_str_mv GALACTO-OLOGOSACHARIDES
LACTIPLANTIBACILLUS PLANTARUM
CIRCULAR ECONOMY
CULTURE MEDIUM
topic GALACTO-OLOGOSACHARIDES
LACTIPLANTIBACILLUS PLANTARUM
CIRCULAR ECONOMY
CULTURE MEDIUM
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Legumes processing involves large amounts of water to remove anti-nutrients, reduce uncomfortable effects, and improve organoleptic characteristics. This procedure generates waste and high levels of environmental pollution. This work aims to evaluate the galacto-oligosaccharide (GOS) and general carbohydrate composition of legume wastewaters and assess their potential for growing lactic acid bacteria. Legume wastewater extracts were produced by soaking and/or cooking the dry seeds of chickpeas and lentils in distilled water and analysed using high-performance liquid chromatography with refractive index detection. GOS were present in all extracts, which was also confirmed by Fourier transform infrared spectroscopy (FTIR). C-BW extract, produced by cooking chickpeas without soaking, provided the highest extraction yield of 3% (g/100 g dry seeds). Lentil extracts were the richest source of GOS with degree of polymerization ≥ 5 (0.4%). Lactiplantibacillus plantarum CIDCA 83114 was able to grow in de Man, Rogosa, and Sharpe (MRS) broth prepared by replacing the glucose naturally present in the medium with chickpeas’ and lentils’ extracts. Bacteria were able to consume the mono and disaccharides present in the media with extracts, as demonstrated by HPLC and FTIR. These results provide support for the revalorisation of chickpeas’ and lentils’ wastewater, being also a sustainable way to purify GOS by removing mono and disaccharides from the mixtures.
Fil: Martins, Gonçalo Nuno. Universidade da Madeira; Portugal
Fil: Carboni, Angela Daniela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Hugo, Ayelen Amelia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Castilho, Paula Cristina. Universidade da Madeira; Portugal
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Legumes processing involves large amounts of water to remove anti-nutrients, reduce uncomfortable effects, and improve organoleptic characteristics. This procedure generates waste and high levels of environmental pollution. This work aims to evaluate the galacto-oligosaccharide (GOS) and general carbohydrate composition of legume wastewaters and assess their potential for growing lactic acid bacteria. Legume wastewater extracts were produced by soaking and/or cooking the dry seeds of chickpeas and lentils in distilled water and analysed using high-performance liquid chromatography with refractive index detection. GOS were present in all extracts, which was also confirmed by Fourier transform infrared spectroscopy (FTIR). C-BW extract, produced by cooking chickpeas without soaking, provided the highest extraction yield of 3% (g/100 g dry seeds). Lentil extracts were the richest source of GOS with degree of polymerization ≥ 5 (0.4%). Lactiplantibacillus plantarum CIDCA 83114 was able to grow in de Man, Rogosa, and Sharpe (MRS) broth prepared by replacing the glucose naturally present in the medium with chickpeas’ and lentils’ extracts. Bacteria were able to consume the mono and disaccharides present in the media with extracts, as demonstrated by HPLC and FTIR. These results provide support for the revalorisation of chickpeas’ and lentils’ wastewater, being also a sustainable way to purify GOS by removing mono and disaccharides from the mixtures.
publishDate 2023
dc.date.none.fl_str_mv 2023-06
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/11336/231978
Martins, Gonçalo Nuno; Carboni, Angela Daniela; Hugo, Ayelen Amelia; Castilho, Paula Cristina; Gomez Zavaglia, Andrea; Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria; Multidisciplinary Digital Publishing Institute; Foods; 12; 12; 6-2023; 1-14
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/231978
identifier_str_mv Martins, Gonçalo Nuno; Carboni, Angela Daniela; Hugo, Ayelen Amelia; Castilho, Paula Cristina; Gomez Zavaglia, Andrea; Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria; Multidisciplinary Digital Publishing Institute; Foods; 12; 12; 6-2023; 1-14
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/12/12/2324
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods12122324
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
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
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 13.13397

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