Development of a non-dairy probiotic fermented product based on almond milk and inulin

A new fermented almond milk that combined the properties of both almonds and probiotics was considered to cover the current versatile health-promoting foods' demand. Almond milk fermentation with probiotic Lactobacillus reuteri and Streptococcus thermophilus was studied by using a Central C...

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Autores: Bernat Pérez, Neus, Cháfer Nácher, Maite|||0009-0009-5727-8306, Chiralt, Amparo|||0000-0003-1134-8144, González Martínez, María Consuelo|||0000-0001-9993-8303
Tipo de recurso: artículo
Fecha de publicación:2015
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/59506
Acceso en línea:https://riunet.upv.es/handle/10251/59506
Access Level:acceso abierto
Palabra clave:L. reuteri
Prebiotic
Fermentation
Response surface methodology
Survivals
TECNOLOGIA DE ALIMENTOS
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spelling Development of a non-dairy probiotic fermented product based on almond milk and inulinBernat Pérez, NeusCháfer Nácher, Maite|||0009-0009-5727-8306Chiralt, Amparo|||0000-0003-1134-8144González Martínez, María Consuelo|||0000-0001-9993-8303L. reuteriPrebioticFermentationResponse surface methodologySurvivalsTECNOLOGIA DE ALIMENTOSA new fermented almond milk that combined the properties of both almonds and probiotics was considered to cover the current versatile health-promoting foods' demand. Almond milk fermentation with probiotic Lactobacillus reuteri and Streptococcus thermophilus was studied by using a Central Composite design with response surface methodology, and different factors (glucose, fructose, inulin and starters) were optimised to assure high probiotic survivals in the final product. The optimal formulation was physicochemically characterised throughout cold storage (28 days) and both probiotic survivals to invitro digestion and proteolysis were quantified. Results showed that a high probiotic population (>10(7) cfu/mL) was obtained in the previously optimised almond milk throughout storage time, which correspond to the addition of 0.75g of glucose/100mL, 0.75g of fructose/100mL, 2g/100mL inulin and 6mL/100mL inoculum. Glucose was used as the main nutrient and the production of mannitol by L. reuteri was detected. The fermentation process increased the viscosity values, forming a weak gel structure, whose physical properties hardly changed. Probiotic bacteria notably survived (51%) to the invitro digestion, surely related to the inulin presence, which would add value to the developed product by enhancing the potential health benefits of its consumption.This research has been carried out thanks to a funded project by the Universitat Politecnica de Valencia (PAID-05-11-2740). This work was also supported by the Conselleria de Educacion of Valencia government, which granted the author N. Bernat (ACIF/2011).Wiley: 12 monthsDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGeneralitat ValencianaUniversitat Politècnica de ValènciaRepositorio Institucional de la Universitat Politècnica de València Riunet20152015-09-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/59506reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengUniversitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-05-11-2740Generalitat Valenciana https://doi.org/10.13039/501100003359 ACIF%2F2011%2F029open accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/595062026-06-13T07:49:27Z
dc.title.none.fl_str_mv Development of a non-dairy probiotic fermented product based on almond milk and inulin
title Development of a non-dairy probiotic fermented product based on almond milk and inulin
spellingShingle Development of a non-dairy probiotic fermented product based on almond milk and inulin
Bernat Pérez, Neus
L. reuteri
Prebiotic
Fermentation
Response surface methodology
Survivals
TECNOLOGIA DE ALIMENTOS
title_short Development of a non-dairy probiotic fermented product based on almond milk and inulin
title_full Development of a non-dairy probiotic fermented product based on almond milk and inulin
title_fullStr Development of a non-dairy probiotic fermented product based on almond milk and inulin
title_full_unstemmed Development of a non-dairy probiotic fermented product based on almond milk and inulin
title_sort Development of a non-dairy probiotic fermented product based on almond milk and inulin
dc.creator.none.fl_str_mv Bernat Pérez, Neus
Cháfer Nácher, Maite|||0009-0009-5727-8306
Chiralt, Amparo|||0000-0003-1134-8144
González Martínez, María Consuelo|||0000-0001-9993-8303
author Bernat Pérez, Neus
author_facet Bernat Pérez, Neus
Cháfer Nácher, Maite|||0009-0009-5727-8306
Chiralt, Amparo|||0000-0003-1134-8144
González Martínez, María Consuelo|||0000-0001-9993-8303
author_role author
author2 Cháfer Nácher, Maite|||0009-0009-5727-8306
Chiralt, Amparo|||0000-0003-1134-8144
González Martínez, María Consuelo|||0000-0001-9993-8303
author2_role author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Generalitat Valenciana
Universitat Politècnica de València
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv L. reuteri
Prebiotic
Fermentation
Response surface methodology
Survivals
TECNOLOGIA DE ALIMENTOS
topic L. reuteri
Prebiotic
Fermentation
Response surface methodology
Survivals
TECNOLOGIA DE ALIMENTOS
description A new fermented almond milk that combined the properties of both almonds and probiotics was considered to cover the current versatile health-promoting foods' demand. Almond milk fermentation with probiotic Lactobacillus reuteri and Streptococcus thermophilus was studied by using a Central Composite design with response surface methodology, and different factors (glucose, fructose, inulin and starters) were optimised to assure high probiotic survivals in the final product. The optimal formulation was physicochemically characterised throughout cold storage (28 days) and both probiotic survivals to invitro digestion and proteolysis were quantified. Results showed that a high probiotic population (>10(7) cfu/mL) was obtained in the previously optimised almond milk throughout storage time, which correspond to the addition of 0.75g of glucose/100mL, 0.75g of fructose/100mL, 2g/100mL inulin and 6mL/100mL inoculum. Glucose was used as the main nutrient and the production of mannitol by L. reuteri was detected. The fermentation process increased the viscosity values, forming a weak gel structure, whose physical properties hardly changed. Probiotic bacteria notably survived (51%) to the invitro digestion, surely related to the inulin presence, which would add value to the developed product by enhancing the potential health benefits of its consumption.
publishDate 2015
dc.date.none.fl_str_mv 2015
2015-09-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/59506
url https://riunet.upv.es/handle/10251/59506
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Universitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-05-11-2740
Generalitat Valenciana https://doi.org/10.13039/501100003359 ACIF%2F2011%2F029
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley: 12 months
publisher.none.fl_str_mv Wiley: 12 months
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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