Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume 73, Issue 1, Pages 49-59Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/09637486.2021.1921707
Keywords
Antioxidant capacity; functional food; lactic acid bacteria; vegetable drink; microbial survival
Categories
Funding
- Spanish-Ministry of Education, Culture and Sport
- Generalitat Valenciana
- European Social Found for the Valid Postdoctoral fellowship
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Research showed that fermented red quinoa drinks have high concentrations of probiotics, as well as high antioxidant capacity and polyphenol levels, making them suitable for consumption by vegans, lactose intolerant individuals, and those allergic to milk protein.
The consumption of probiotic foods is rather limited for many sectors of the population (vegans, lactose intolerant and celiacs). Therefore, it is necessary to offer functional alternatives for these sectors. Different red quinoa drinks were fermented with L. plantarum (QLPBB) and B. longum (QBLBB) at different times. Results showed that microbial concentration reached high levels (6-8 Log CFU/mL) after 6 h and probiotic viability was very high (6 Log CFU/mL) after gastrointestinal digestion (GD). However, QBLBB reached the best probiotic concentration at 24 h. From 6 h of fermentation, probiotic resistance to some antibiotics, especially B. longum, could have a great potential to restore the intestinal microbiota during and after treatment with certain antibiotics. QLPBB showed the highest levels of total polyphenols and antioxidant capacity (AOC) after GD. Therefore, these red quinoa drinks have potential as functional probiotic beverages for vegans, celiacs and allergic to milk protein and lactose-intolerant people.
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