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.
Highlights
The current trend to promote healthy eating is towards fermented products with probiotic properties
The exception was convection-dried red pepper pomace, which, as a result of convection drying, obtained only about 82% of the dry weight
TAhfetehrigthheesftedrmegernatdaatitoionnporforceeds/sviniolreatwpibgemeternotoatfpteormdarycein, ga wstaastiostbiscearllvyedsigfonrifsiacmanptleinswcritehasfeerimn erendta/vtiioonlebtyanLdacytoeblalociwllupsigMmixen(7t7c%onatnendt7w9%asfoobrsCerDveadn,dthFeDe)xacnedptLioevnilwacatosbsaacmillpulse brevis (73% and 64% for convection drying (CD) and FD), while for the yellow pigment it was observed for samples Lactobacillus Mix (82% and 86% for CD and FD) and Limosilactobacillus fermentum (81% and 86% for CD and FD)
Summary
The current trend to promote healthy eating is towards fermented products with probiotic properties. For this reason, fermented fruits and vegetables have become increasingly popular. The reason for this is the increase in the number of people who limit their lactose intake due to food intolerances or allergies to milk proteins. Fermented vegetable or fruit and their juices are an interesting alternative for those people [1,2]. Fermentation technologies are classified as long-lasting food preservation processes, they depend mainly on: salt concentration in the brine and temperature, as well as the addition of starter strains and the degree of multiplication of lactic acid bacteria [3]. Fermented food has a special quality, texture and taste, and has a beneficial effect on health [4,5]
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