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Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts

In order to promote the efficient use of byproducts from the production of plant-based beverages, which still contain a large amount of nutritional and functional compounds, microbiological and chemical safety characteristics should be evaluated and, if needed, improved. Many challenges are associat...

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Autores principales: Bartkiene, Elena, Bartkevics, Vadims, Pugajeva, Iveta, Borisova, Anastasija, Zokaityte, Egle, Lele, Vita, Sakiene, Vytaute, Zavistanaviciute, Paulina, Klupsaite, Dovile, Zadeike, Daiva, Özogul, Fatih, Juodeikiene, Grazina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278600/
https://www.ncbi.nlm.nih.gov/pubmed/32403256
http://dx.doi.org/10.3390/foods9050614
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author Bartkiene, Elena
Bartkevics, Vadims
Pugajeva, Iveta
Borisova, Anastasija
Zokaityte, Egle
Lele, Vita
Sakiene, Vytaute
Zavistanaviciute, Paulina
Klupsaite, Dovile
Zadeike, Daiva
Özogul, Fatih
Juodeikiene, Grazina
author_facet Bartkiene, Elena
Bartkevics, Vadims
Pugajeva, Iveta
Borisova, Anastasija
Zokaityte, Egle
Lele, Vita
Sakiene, Vytaute
Zavistanaviciute, Paulina
Klupsaite, Dovile
Zadeike, Daiva
Özogul, Fatih
Juodeikiene, Grazina
author_sort Bartkiene, Elena
collection PubMed
description In order to promote the efficient use of byproducts from the production of plant-based beverages, which still contain a large amount of nutritional and functional compounds, microbiological and chemical safety characteristics should be evaluated and, if needed, improved. Many challenges are associated with byproducts valorization, and the most important ones, which should be taken into account at the further steps of valorization, are biological and chemical safety. For safety improving, several technological treatments (biological, physical etc.) can be used. In this study, the influence of low-frequency ultrasonication (US) and fermentation with Lactobacillus casei LUHS210 strain, as physical and biotechnological treatments, on the safety characteristics of the byproducts (BYs) from the processing of rice, soy, almond, coconut, and oat drinks was compared. Ultrasonication, as well as fermentation, effectively improved the microbiological safety of BYs. Ultrasonication and fermentation reduced the concentration of deoxynivalenol, on average, by 24% only in soy BYs. After fermentation, 15-acetyldeoxynivalenol was formed in all samples (<12 µg kg(−1)), except for soy BYs. The lowest total biogenic amines content was found in fermented rice BYs and ultrasonicated coconut BYs. When comparing untreated and fermented BYs, significant changes in macro- and micro-elements content were found. Ultrasonication at 37 kHz did not significantly influence the concentrations of macro- and micro-elements, while fermentation affected most of the essential micro-elements. Consequently, while ultrasonication and fermentation can enhance the safety of BYs, the specific effects must be taken into account on biogenic amines, mycotoxins, and micro and macro elements.
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spelling pubmed-72786002020-06-12 Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts Bartkiene, Elena Bartkevics, Vadims Pugajeva, Iveta Borisova, Anastasija Zokaityte, Egle Lele, Vita Sakiene, Vytaute Zavistanaviciute, Paulina Klupsaite, Dovile Zadeike, Daiva Özogul, Fatih Juodeikiene, Grazina Foods Article In order to promote the efficient use of byproducts from the production of plant-based beverages, which still contain a large amount of nutritional and functional compounds, microbiological and chemical safety characteristics should be evaluated and, if needed, improved. Many challenges are associated with byproducts valorization, and the most important ones, which should be taken into account at the further steps of valorization, are biological and chemical safety. For safety improving, several technological treatments (biological, physical etc.) can be used. In this study, the influence of low-frequency ultrasonication (US) and fermentation with Lactobacillus casei LUHS210 strain, as physical and biotechnological treatments, on the safety characteristics of the byproducts (BYs) from the processing of rice, soy, almond, coconut, and oat drinks was compared. Ultrasonication, as well as fermentation, effectively improved the microbiological safety of BYs. Ultrasonication and fermentation reduced the concentration of deoxynivalenol, on average, by 24% only in soy BYs. After fermentation, 15-acetyldeoxynivalenol was formed in all samples (<12 µg kg(−1)), except for soy BYs. The lowest total biogenic amines content was found in fermented rice BYs and ultrasonicated coconut BYs. When comparing untreated and fermented BYs, significant changes in macro- and micro-elements content were found. Ultrasonication at 37 kHz did not significantly influence the concentrations of macro- and micro-elements, while fermentation affected most of the essential micro-elements. Consequently, while ultrasonication and fermentation can enhance the safety of BYs, the specific effects must be taken into account on biogenic amines, mycotoxins, and micro and macro elements. MDPI 2020-05-11 /pmc/articles/PMC7278600/ /pubmed/32403256 http://dx.doi.org/10.3390/foods9050614 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Bartkiene, Elena
Bartkevics, Vadims
Pugajeva, Iveta
Borisova, Anastasija
Zokaityte, Egle
Lele, Vita
Sakiene, Vytaute
Zavistanaviciute, Paulina
Klupsaite, Dovile
Zadeike, Daiva
Özogul, Fatih
Juodeikiene, Grazina
Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts
title Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts
title_full Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts
title_fullStr Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts
title_full_unstemmed Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts
title_short Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts
title_sort challenges associated with byproducts valorization—comparison study of safety parameters of ultrasonicated and fermented plant-based byproducts
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278600/
https://www.ncbi.nlm.nih.gov/pubmed/32403256
http://dx.doi.org/10.3390/foods9050614
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