Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria
Source abstract
Abstract
Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Botanical Research and Applications · Microencapsulation and Drying Processes · Bee Products Chemical Analysis
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
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