Leuconostoc citreum TR116 as a microbial cell factory to functionalise high-protein faba bean ingredients for bakery applications

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dc.contributor.author Hoehnel, Andrea
dc.contributor.author Bez, Jürgen
dc.contributor.author Sahin, Aylin W.
dc.contributor.author Coffey, Aidan
dc.contributor.author Arendt, Elke K.
dc.contributor.author Zannini, Emanuele
dc.date.accessioned 2021-01-26T11:31:27Z
dc.date.available 2021-01-26T11:31:27Z
dc.date.issued 2020-11-20
dc.identifier.citation Hoehnel, A., Bez, J., Sahin, A. W., Coffey, A., Arendt, E. K. and Zannini, E. (2020) 'Leuconostoc citreum TR116 as a microbial cell factory to functionalise high-protein faba bean ingredients for bakery applications', Foods, 9(11), 1706 (31pp). doi: 10.3390/foods9111706 en
dc.identifier.volume 9 en
dc.identifier.issued 11 en
dc.identifier.startpage 1 en
dc.identifier.endpage 31 en
dc.identifier.uri http://hdl.handle.net/10468/10963
dc.identifier.doi 10.3390/foods9111706 en
dc.description.abstract Grain legumes, such as faba beans, have been investigated as promising ingredients to enhance the nutritional value of wheat bread. However, a detrimental effect on technological bread quality was often reported. Furthermore, considerable amounts of antinutritional compounds present in faba beans are a subject of concern. Sourdough-like fermentation can positively affect baking performance and nutritional attributes of faba bean flours. The multifunctional lactic acid bacteria strain Leuconostoc citreum TR116 was employed to ferment two faba bean flours with different protein contents (dehulled flour (DF); high-protein flour (PR)). The strain's fermentation profile (growth, acidification, carbohydrate metabolism and antifungal phenolic acids) was monitored in both substrates. The fermentates were applied in regular wheat bread by replacing 15% of wheat flour. Water absorption, gluten aggregation behaviour, bread quality characteristics and in vitro starch digestibility were compared to formulations containing unfermented DF and PR and to a control wheat bread. Similar microbial growth, carbohydrate consumption as well as production of lactic and acetic acid were observed in both faba bean ingredients. A less pronounced pH drop as well as a slightly higher amount of antifungal phenolic acids were measured in the PR fermentate. Fermentation caused a striking improvement of the ingredients' baking performance. GlutoPeak measurements allowed for an association of this observation with an improved gluten aggregation. Given its higher potential to improve protein quality in cereal products, the PR fermentate seemed generally more promising as functional ingredient due to its positive impact on bread quality and only moderately increased starch digestibility in bread. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher MDPI en
dc.rights © 2020, the Authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. en
dc.rights.uri https://creativecommons.org/licenses/by/4.0/ en
dc.subject Plant-protein en
dc.subject Legumes en
dc.subject Faba bean en
dc.subject Lactic acid fermentation en
dc.subject Phenolic acids en
dc.subject Baking properties en
dc.subject GlutoPeak en
dc.subject Bread quality en
dc.title Leuconostoc citreum TR116 as a microbial cell factory to functionalise high-protein faba bean ingredients for bakery applications en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Andrea Hoehnel, Food and Nutritional Sciences, University College Cork, Cork, Ireland. T: +353-21- 490-3000 E: andrea.hoehnel@umail.ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2021-01-26T11:10:25Z
dc.description.version Published Version en
dc.internal.rssid 549751050
dc.internal.wokid WOS:000593685500001
dc.contributor.funder Horizon 2020 en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Foods en
dc.internal.copyrightchecked Yes
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress andrea.hoehnel@umail.ucc.ie en
dc.identifier.articleid 1706 en
dc.relation.project info:eu-repo/grantAgreement/EC/H2020::IA/862957/EU/Smart Protein for a Changing World. Future-proof alternative terrestrial protein sources for human nutrition encouraging environment regeneration, processing feasibility and consumer trust and accepta/SMART PROTEIN en
dc.identifier.eissn 2304-8158


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© 2020, the Authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Except where otherwise noted, this item's license is described as © 2020, the Authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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