Browsing by Author "Klupsaite, D."
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- Acheta Domesticus - Novel food ingredient: influence on cereal products quality and aclylamide contentPublication . Bartkiene, E.; Klupsaite, D.; Starkute, V.; Mockus, E.; Cernauskas, D.; Rocha, J. M.; Ozogul, F.; Guiné, RaquelIn some countries, the use of insects as food is traditional. However, in Europe, this alternative source of nutrients is still new, and consumers react differently to this offer. With the regulation of some raw materials prepared from insects in Europe, a need has arisen for their adaptation in the food industry. Today it is important to understand that consumers in Europe are not ready to choose insects as a main food source. However, the inclusion of raw materials prepared from insects into traditional food product formulas could be promising. Despite the fact that raw materials prepared from insects are considered to be of high biological value, when incorporating them into traditional food formulas, it is important to control not only the nutritional value and sensory properties of the final product, but also to anticipate what undesirable changes may occur during technological processes. One of such undesirable phenomena could be the assumption that enriching cereal products with raw materials high in protein might influence changes in the concentration of Maillard reaction products. We decided to start our research with an assessment of the acceptability of newly proposed raw materials – insects - by consumers. In the following stages, Acheta domesticus flour (unfermented and fermented with Lactiplantibacillus plantarum No. 122 and Lacticaseibacillus casei No. 210 strains) was used to enrich bread and biscuits, and their impact on product quality parameters and acrylamide concentration was assessed. Additionally, various parameters of unfermented and fermented Acheta domesticus flour were evaluated (pH, lactic acid bacteria count, color coordinates, fatty acid, volatile compound, and biogenic amine concentration). The tested product groups were prepared by adding to the main recipe different quantities of unfermented and fermented Acheta domesticus flour (into the main wheat bread formula - 10, 20, 30%; into the main biscuits formula (280 g of wheat flour, 100 g of margarine, 50 g of saccharose, 3 g of vanilla sugar, 50 g of eggs, 1.5 g of salt and 2.0 g of baking powder - 40, 80, and 100 g). An assessment of the acceptability of insects by consumers showed that 70.7% of the respondents had never eaten insects. A fermentation experiment demonstrated that in most cases, fermentation reduced the biogenic amine concentration in Acheta domesticus flour and influenced the volatile compound profile in both Acheta domesticus flour and cereal products (wheat bread and biscuits). Most of the wheat bread sample groups prepared with untreated and fermented Acheta domesticus flour showed higher acrylamide content compared to the control bread group, except for the group with 10% fermented Acheta domesticus flour. However, the opposite tendency was found for biscuit samples. The lowest acrylamide concentration (84.1 µg kg-1) was observed in biscuit samples containing 40 g of No. 210 fermented Acheta domesticus flour.Due to the decrease in acrylamide concentration in biscuits, fermented Acheta domesticus flour can be recommended for the manufacture of such products. For wheat bread preparation, 10% fermented Acheta domesticus flour is recommended, as most wheat bread sample groups prepared with untreated and fermented Acheta domesticus flour showed higher acrylamide content compared to the control bread sample groups.
- Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-ProductsPublication . Zokaityte, E.; Lele, V.; Starkute, V.; Zavistanaviciute, P.; Cernauskas, D.; Klupsaite, D.; Ruzauskas, M.; Alisauskaite, J.; Baltrusaitytė, A.; Dapsas, M.; Siriakovaite, K.; Trunce, S.; Guiné, Raquel; Viskelis, P.; Steibliene, V.; Bartkiene, E.This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers. The main ingredients used for the preparation of added-value beverages were fermented milk permeate (containing galactooligosaccharides), extruded and fermented wheat bran (WB) (containing ≥6.0 log 10 CFU g −1 viable antimicrobial properties showing lactic acid bacteria (LAB) strains), and different fruit/berry by-products (FBB) (as a source of compounds showing antioxidant properties). The definition of the quantities of bioactive ingredients was based on the overall acceptability of the prepared beverages, as well as on emotions induced in consumers by the tested beverages. Functional properties of the developed beverages were proofed by the evaluation of their antimicrobial and antioxidant properties, as well as viable LAB count during storage. Desirable changes in extruded and fermented WB were obtained: Fermentation reduced sugar concentration and pH in samples with predominant lactic acid isomer L(+). In addition, the viable LAB count in the substrate was higher than 6.0 log 10 CFU g −1 , and no enterobacteria remained. By comparing the overall acceptability of the beverages enriched with WB, the highest overall acceptability was shown for the samples prepared with 10 g of the extruded and fermented WB (7.9 points). FBB showed desirable antimicrobial activity: Shepherd inhibited—2, sea buckthorn—3, blueberries—5, and raspberries—7 pathogens from the 10 tested. Comparing different beverage groups prepared with different types of FBB, in most cases (except sea buckthorn), by increasing FBB content the beverages overall acceptability was increased, and the highest score (on average, 9.5 points) was obtained for the samples prepared with 5.0 and 7.5 g of blueberries FBB. Moreover, a very strong positive correlation (r = 0.8525) was found between overall acceptability and emotion “happy” induced in consumers by the prepared beverages enriched with extruded and fermented WB and FBB. By comparing the samples prepared with the addition of WB with samples prepared with WB and FBB, it was observed that most FBB increased total phenolic compounds (TPC) content (on average, by 9.0%), except in the case of samples prepared with sea buckthorn. A very high positive correlation (r = 0.9919) was established between TPC and antioxidant activity. Finally, it can be stated that the newly developed nutraceutical beverages were acceptable for consumers, induced positive emotions, and possessed desirable antimicrobial and antioxidant properties, while being prepared in a sustainable and environmentally friendly manner.
- Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristicsPublication . Gunasekaran, Y.K.; Lele, V.; Sakiene, V.; Zavistanaviciute, P.; Zokaityte, E.; Klupsaite, D.; Bartkevics, V.; Guiné, Raquel; Bartkiene, E.The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid- state fermentation (SSF) and submerged fermentation (SMF) with two different lac- tic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of the used technologies, microbiological characteristics and biogenic amines (BAs) content in treated Ps were analyzed. Additionally, a different salt content (3.6 and 1.0 g/100 g) was used for snacks preparation. The obtained results revealed that used treatments reduced enterobacteria in Ps, while in fermented Ps, yeast/moulds were not found. Ps with the lower salt content were more acidic and harder (0.90 mJ), and there was a significant effect (p < .05) due to the fermentation method, LAB strains, and ultrasonication on the texture of final product. Different salt content sig- nificantly affected the color coordinates of the Ps tested (p < .05). The predominant biogenic amines in Ps were phenylethylamine and spermidine. However, the reduc- tion of some BAs after samples fermentation was observed. To conclude, acceptable formulations of Ps can be obtained with 1.0 g/100 g salt, and by using fermenta- tion, as the end-product is more attractive to consumers than those prepared with 3.6 g/100 g salt and using ultrasonication.
- Sourdough lactic acid bacteria – from food industry by-products and alternative food stock valorization to neurotransmitters productionPublication . Bartkiene, E.; Bartkevics, V.; Santini, A.; Lele, V.; Starkute, V.; Zokaityte, E.; Klupsaite, D.; Zavistanaviciute, P.; Tolpeznikaite, E.; Mockus, E.; Mozuriene, E.; Ruibys, R.; Cernauskas, D.; Ozogul, F.; Guiné, Raquel P. F.; Domig, K. J.; Rocha, J. M.Abstract: Sourdough is a complex ecosystem, where lactic acid bacteria (LAB) and yeasts are dominant organisms. LAB isolated from sourdough can be employed as a biotechnological starters to improve the safety and functionality of food and feed, to provide added value and to increase safety of food industry by-products, to design synthesis of functional molecules in fermentable substrates, and to moderate the technologies for safer alternative stock (e.g., insect flour) incorporation to the main food (e.g., bread) formulas. Sourdough contains a wide range of LAB, which metabolic activity strongly affects the characteristics of the fermentable substrates. The addition of starter cultures under controlled conditions is a highly prospective technology for sustainable feed preparation. Metabolites of the LAB as well as viable LAB cells in fermented feed material leads to desirable changes in animal microbiota, better health and production quality. Additionally, the high-functionality fermented feed can be produced by applying sourdough LAB for the food industry by-product valorization. Also, fermentation with sourdough LAB greatly contribute not only to the flavour, aroma, and texture of the final product but also to functional molecules synthesis, e.g., galactooligosaccharides can be synthesized from the dairy industry by-products containing lactose; gamma-aminobutyric acid can be produced from the substrates containing L-glutamic acid (e.g., Spirulina). This type of bioconversion is a very promising technology for food and nutraceutical production. Finally, our works showed, that sourdough LAB application in industry is extremely broad: from food industry by-products and alternative food stock valorization to neurotransmitter production.