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

6533b853fe1ef96bd12acc23

RESEARCH PRODUCT

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

Elena Bartkiene Dovile Klupsaite Egle Zokaityte Grazina Juodeikiene Vadims Bartkevics Vytaute Sakiene Paulina Zavistanaviciute Daiva Zadeike Anastasija Borisova Iveta Pugajeva Vita Lele Fatih ÖZogul

subject

processing byproducts Lactobacillus casei Health (social science)Sonication biogenic amines Plant Science lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous)Microbiology ultrasonication Article chemistry.chemical_compound 0404 agricultural biotechnology Chemical safety mycotoxins lcsh:TP1-1185 Food science Mycotoxin fermentation biology Chemistry 010401 analytical chemistry food and beverages Plant based 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 0104 chemical sciences processing byproducts ; press cakes ; mycotoxins ; biogenic amines ; fermentation ; ultrasonication Comparison study Fermentation press cakes Food Science

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 (&lt

year	journal	country	edition	language
2020-05-01	Foods

10.3390/foods9050614 http://europepmc.org/articles/PMC7278600