ABSTRACT Bioconversion processes represent sustainable, environmentally friendly, and cost‐effective tools to improve the nutritional quality, bioactivity, technological properties of agri‐food waste. The chickpea cooking wastewater aquafaba, commonly used as an egg‐replacer ingredient in various food formulations, was investigated a suitable substrate for Lacticaseibacillus paracasei NPB‐01's growth, which reached final bacterial load 9 Log lactic acid production 2.16 g/L after 24 h...

Recently, the role of gut microbiota in metabolic health, immunity, behavioral balance, longevity, and intestine comfort has been object several studies from scientific communities. They were encouraged by a growing interest food industries consumers toward novel fermented ingredients formulations with powerful biological effects, such as pre, pro, postbiotic products. Depending on selected strains, operating conditions, addition suitable reagents or enzymes, equipment, reactor...

In vivo assays cannot always be conducted because of ethical reasons, technical constraints or costs, but a better understanding the digestive process, especially in infants, could great help preventing food-related pathologies and developing new formulas with health benefits. this context, vitro dynamic systems to simulate human digestion and, particular, infant become increasingly valuable.To process through use model gastroenteric apparatus study digestibility starch-based foods.Using...

Coeliac disease is an increasingly recognised pathology, induced by the ingestion of gluten in genetically predisposed patients. Undigested gliadin peptide can induce adaptive and innate immune response that unleash typical intestinal mucosal alterations. A growing attention paid to alternative therapeutic approaches gluten-free diet: one these use probiotics and/or postbiotics. We performed lactic fermentation rice flour with without pH control, using Lactobacillus paracasei CBA L74 as...

The intestinal microbiota is a real ecosystem composed of several bacterial species and very huge amount strains that through their metabolic activities play crucial role in the development performance immune system other functions. Microbiota modulation by probiotics establishes new era into pharmaceutical healthcare market. Probiotics play, fact, an important helping sustaining human health, but order to produce benefits, viability must be preserved throughout production process up...

Studies of the ability probiotics to ferment cereal flours are necessary obtain products with enhanced nutritional value. In this study, Lactobacillus paracasei CBA-L74 was used aqueous mixtures containing both oat (7.5% w/v) and rice w/v), without glucose, understand whether glucose addition could have any effect on growth metabolism. Viability, pH, metabolites production during fermentation (24 h, 37 °C) substrates reduction were analysed. The strain showed good in mixture addition, but...

The enrichment of oils with nutraceutical bioactive phytomolecules allows the achievement functional oil-based products great interest in food, pharmaceutical, and cosmetic fields. Carotenoids, such as lycopene β-carotene, are available at a high concentration tomatoes tomato waste products, peels, seeds, pulp; their recovery is recently attracting growing economic importance food industry, also consideration huge amount industrial produced. aim this work to study production an oil...

Background and objective: Consumers show increasing interests in probiotic foods lactic acid fermentations. Cereal flour, can be a good fermentable substrate due to its prebiotic nature; from which, synbiotic products prepared. The aim of the current study was investigate if three various cereal flours rice, oat wheat would potentially functional foods. Material methods: Fermentation tests were carried out on flours, using Lactobacillus paracasei CBA L74 1.5-L fermenter with 1-L working...

The mathematical modeling of fermentation processes allows for the formulation predictions about kinetics biomass growth and metabolite production as well setting or verifying best operative conditions in view economical convenience process. For this purpose, we performed a kinetic study rice flour process using Lactobacillus paracasei CBA L74 with without pH control; value was set to 5.8 under control. Monod, Logistic, Contois models were proposed describe bacterial rate both conditions....

Abstract In recent years, scientific interest in the development of non‐dairy‐based functional foods is increasing progressively and fermentation cereals, legumes, fruits vegetable‐based becoming an important research topic for production new probiotic products. particular, legumes represent a possible alternative to protein from animal origins adequate substrate as they contain high amount nutrients, such proteins, carbohydrates, fibres, vitamins, minerals, which are all useful growth...

In recent years, scientific research and industries have been focusing on the application of biological treatments aimed at imparting functional properties to waste products from food according principles which circular economy model is based, namely, recovery, valorisation, reuse wastes. This work exploring possibility valorising waters blanching process dried navy beans through lactic acid fermentation using Lacticaseibacillus paracasei CBA L74 as a starter. Two samples different solid...

Background and objective: Consumer interests in probiotic foods have increased recent decades. Food industries respond to these growing by developing innovative products guaranteeing high production efficiency. Cereals, due their prebiotic nature, are good fermentable substrates; from which, potentially functional could be achieved. The aim of this study was verify effects D-glucose addition on fermentation rice, oat wheat flours. Material methods: Suspensions 15% cereals flours (rice,...

Banana puree, due to its nutritional composition, is a good substrate for fermentation in the development of probiotic products. The production banana puree mainly consists three phases, i.e., raw material pretreatment, heat treatment, and addition anti-browning agents. In this study, we conducted experimental protocols evaluate effect ripeness grade, ascorbic acid on performance. At end each protocol, was subjected process (37 °C, 48 h), then measurements pH reduction, microbial growth,...

The concept of functional food has evolved throughout the years. These days we define a to be when it confers benefit human health. Lactic acid fermentation is one most important and used processing technologies produce this type food. Fermentation Lactobacillus Paracasei CBA L74 - homofermentative, gram positive probiotic on rice flour suspension been proved successful route foods. However, process was characterized by high energy consumption, low air sparging complex expensive metabolite...

Cereals are becoming interesting substrates to be fermented obtain new functional foods. For this reason, an enzymatic pretreatment of a wheat flour suspension using amylase was investigated in order guarantee the feasibility ferment cereal-based substrate at solid content higher than that used past experimentations. Trials with and without pretreatment, 52% w/v water suspension, were carried out evaluate fermentation feasibility; mixing tests food dye performed verify homogeneity. The...

Synbiotic products are a type of functional food with great potential due to consumer interest in foods that improve health and/or reduce the risk certain diseases. In this study, synbiotic macrocapsules were developed using Lactobacillus paracasei CBA L74 as probiotic and lactobionic acid (LBA) prebiotic. Firstly, was proven be able use LBA only substrate source checking their growth lactic production. Then, four different types capsules produced sodium alginate matrix hardener solutions...

The concept of postbiotic has been attracting the attention scientific community and several industrial realities to develop new claims market segments for functional fermented products. aim this work was a process produce an oat-based ingredient be used in personal care cosmetic formulations. A hydrolyzed oatmeal suspension using Lacticaseibacillus paracasei CBA L74 as starter culture, at 37 °C 48 h by controlling pH; then bacterial charge inactivated mild thermal treatment 80 30 s,...

Abstract There is a growing interest in healthier foods and cleaner labels. In particular, containing lower sugar concentration but with the same organoleptic properties shelf life are becoming new challenge. To this end, we performed first set of experimentations on two simple broths (LFM1 LFM2), which differed their glucose (250 g/L 200 g/L, respectively), second fermentations diluted tomato pastes (TP1 TP2), different presence (TP2) or absence (TP1) yeast extract. These substrates were...

Oil bodies (OBs) dispersed in an aqueous medium form a natural emulsion with high physical and microbiological stability. This work was focused on the development of new protocol for extracting OBs from olive paste, through extraction oil body cream (OOBC) yield about 43% (wt/wt) approximately 2 h. The proximate analysis revealed presence moisture, lipids proteins as well contents polyphenols flavonoids, antioxidant powers were determined. rheological tribological performances OOBC...