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Combined Thermomechanical–Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material

The aim of this study was to apply the combined thermomechanical–biological treatment for corn processing by-product (CPBP) valorization to added-value food and feed material. The mechanical–thermal pre-treatment was performed by applying the extrusion technique. Extruded CPBPs (14, 16, and 18% mois...

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Autores principales: Bartkiene, Elena, Starkute, Vytaute, Zokaityte, Egle, Klupsaite, Dovile, Bartkevics, Vadims, Zokaityte, Gintare, Cernauskas, Darius, Ruzauskas, Modestas, Ruibys, Romas, Viksna, Arturs
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9696026/
https://www.ncbi.nlm.nih.gov/pubmed/36432808
http://dx.doi.org/10.3390/plants11223080
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author Bartkiene, Elena
Starkute, Vytaute
Zokaityte, Egle
Klupsaite, Dovile
Bartkevics, Vadims
Zokaityte, Gintare
Cernauskas, Darius
Ruzauskas, Modestas
Ruibys, Romas
Viksna, Arturs
author_facet Bartkiene, Elena
Starkute, Vytaute
Zokaityte, Egle
Klupsaite, Dovile
Bartkevics, Vadims
Zokaityte, Gintare
Cernauskas, Darius
Ruzauskas, Modestas
Ruibys, Romas
Viksna, Arturs
author_sort Bartkiene, Elena
collection PubMed
description The aim of this study was to apply the combined thermomechanical–biological treatment for corn processing by-product (CPBP) valorization to added-value food and feed material. The mechanical–thermal pre-treatment was performed by applying the extrusion technique. Extruded CPBPs (14, 16, and 18% moisture) were further biodegraded with Lactiplantibacillus plantarum-LUHS122 (Lpl), Liquorilactobacillus uvarum-LUHS245 (Lu), Lacticaseibacillus casei-LUHS210 (Lc), and Lacticaseibacillus paracasei-LUHS244 (Lpa). Acidity parameters, microbial characteristics, sugars concentration, amino and fatty acids profile, biogenic amines (BA), and antibacterial and antifungal properties of CPBP were analyzed. Fermented CPBP had a reduced count of mould/yeast. A significantly lower (p ≤ 0.05) count of total enterobacteria was found in most of the extruded–fermented CPBP. Fermentation of extruded CPBP (moisture of 16 and 18%) increased valine and methionine content. Cadaverine and spermidine were not found after treatment of CPBP, and the lowest content of BA was found in the extruded–fermented (Lpa, moisture 18%) CPBP. Applied treatment had a significant effect on most of the fatty acids. CPBP fermented with Lpl, Lu, and Lpa displayed inhibition properties against 3 of the 10 tested pathogenic/opportunistic bacterial strains. Extruded–fermented (Lu, Lc, and Lpa moisture of 14 and 18%) CPBP showed antifungal activity against Rhizopus. Extruded–fermented (14% moisture, Lpl) CPBP inhibited Rhizopus and Aspergillus fumigatus. In conclusion, combined treatment can improve certain parameters and properties of CPBP in order to produce safer and more nutritious ingredients for food and feed industries.
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spelling pubmed-96960262022-11-26 Combined Thermomechanical–Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material Bartkiene, Elena Starkute, Vytaute Zokaityte, Egle Klupsaite, Dovile Bartkevics, Vadims Zokaityte, Gintare Cernauskas, Darius Ruzauskas, Modestas Ruibys, Romas Viksna, Arturs Plants (Basel) Article The aim of this study was to apply the combined thermomechanical–biological treatment for corn processing by-product (CPBP) valorization to added-value food and feed material. The mechanical–thermal pre-treatment was performed by applying the extrusion technique. Extruded CPBPs (14, 16, and 18% moisture) were further biodegraded with Lactiplantibacillus plantarum-LUHS122 (Lpl), Liquorilactobacillus uvarum-LUHS245 (Lu), Lacticaseibacillus casei-LUHS210 (Lc), and Lacticaseibacillus paracasei-LUHS244 (Lpa). Acidity parameters, microbial characteristics, sugars concentration, amino and fatty acids profile, biogenic amines (BA), and antibacterial and antifungal properties of CPBP were analyzed. Fermented CPBP had a reduced count of mould/yeast. A significantly lower (p ≤ 0.05) count of total enterobacteria was found in most of the extruded–fermented CPBP. Fermentation of extruded CPBP (moisture of 16 and 18%) increased valine and methionine content. Cadaverine and spermidine were not found after treatment of CPBP, and the lowest content of BA was found in the extruded–fermented (Lpa, moisture 18%) CPBP. Applied treatment had a significant effect on most of the fatty acids. CPBP fermented with Lpl, Lu, and Lpa displayed inhibition properties against 3 of the 10 tested pathogenic/opportunistic bacterial strains. Extruded–fermented (Lu, Lc, and Lpa moisture of 14 and 18%) CPBP showed antifungal activity against Rhizopus. Extruded–fermented (14% moisture, Lpl) CPBP inhibited Rhizopus and Aspergillus fumigatus. In conclusion, combined treatment can improve certain parameters and properties of CPBP in order to produce safer and more nutritious ingredients for food and feed industries. MDPI 2022-11-14 /pmc/articles/PMC9696026/ /pubmed/36432808 http://dx.doi.org/10.3390/plants11223080 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Bartkiene, Elena
Starkute, Vytaute
Zokaityte, Egle
Klupsaite, Dovile
Bartkevics, Vadims
Zokaityte, Gintare
Cernauskas, Darius
Ruzauskas, Modestas
Ruibys, Romas
Viksna, Arturs
Combined Thermomechanical–Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material
title Combined Thermomechanical–Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material
title_full Combined Thermomechanical–Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material
title_fullStr Combined Thermomechanical–Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material
title_full_unstemmed Combined Thermomechanical–Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material
title_short Combined Thermomechanical–Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material
title_sort combined thermomechanical–biological treatment for corn by-product valorization into added-value food (feed) material
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9696026/
https://www.ncbi.nlm.nih.gov/pubmed/36432808
http://dx.doi.org/10.3390/plants11223080
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