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Projeto de investigação
Immobilizating enzymes for the valorization of food by-products
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Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria
Publication . Martins, Gonçalo Nuno; Carboni, Angela Daniela; Hugo, Ayelén Amelia; Castilho, Paula Cristina; Gómez-Zavaglia, Andrea
Legumes processing involves large amounts of water to remove anti-nutrients, reduce
uncomfortable effects, and improve organoleptic characteristics. This procedure generates waste
and high levels of environmental pollution. This work aims to evaluate the galacto-oligosaccharide
(GOS) and general carbohydrate composition of legume wastewaters and assess their potential for
growing lactic acid bacteria. Legume wastewater extracts were produced by soaking and/or cooking
the dry seeds of chickpeas and lentils in distilled water and analysed using high-performance liquid
chromatography with refractive index detection. GOS were present in all extracts, which was also
confirmed by Fourier transform infrared spectroscopy (FTIR). C-BW extract, produced by cooking
chickpeas without soaking, provided the highest extraction yield of 3% (g/100 g dry seeds). Lentil
extracts were the richest source of GOS with degree of polymerization ≥ 5 (0.4%). Lactiplantibacillus
plantarum CIDCA 83114 was able to grow in de Man, Rogosa, and Sharpe (MRS) broth prepared by
replacing the glucose naturally present in the medium with chickpeas’ and lentils’ extracts. Bacteria
were able to consume the mono and disaccharides present in the media with extracts, as demonstrated
by HPLC and FTIR. These results provide support for the revalorisation of chickpeas’ and lentils’
wastewater, being also a sustainable way to purify GOS by removing mono and disaccharides from
the mixtures.
Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America
Publication . Carboni, Angela; Martins, Gonçalo N.; Gomez-Zavaglia, Andrea; Castilho, Paula C.
Traditional fermented foods are inherent to the human diet and represent an important
part of the culture of each country. The fermentation process has been traditionally used as a method
of food preservation. It allows modifying the technological, sensory, and nutritional attributes of
raw ingredients. Latin America has a vast history with these products, but they are not always
known worldwide. One of the most used microorganisms in fermented foods is lactic acid bacteria.
This review aims to provide insight into the main attributes, benefits, and nutritional characteristics
of traditional fermented foods and beverages from Latin America made with lactic acid bacteria.
A bibliography analysis of the general aspects of fermented products from this region was carried
out, focusing on the foods and beverages (with and without alcohol), their representation in native
communities, nutritional value and effect on health, as well as the risk of their consumption. It is
concluded that traditional fermented products of Latin America are usually prepared with specific
ingredients of the region (such as cassava and corn), and that the lactic acid bacteria present in these
foods are not always identifiable due to the inherent variability of artisanal production. The bacteria
observed include Lacticaseibacillus, Lactiplantibacillus, Lactobacillus, Limosilactobacillus, Leuconostoc,
Streptococcus, and Weisella, among others.
Studies with galacto-oligosaccharides and lactic acid bacteria for the valorization of food by-products
Publication . Martins, Gonçalo Nuno Gouveia; Castilho, Paula Cristina Machado Ferreira; Gómez-Zavaglia, Andrea
Food wastes and by-products’ generation raises humanitarian, economic and
environmental concerns. The UN’s 12th Sustainable Development Goal promotes waste
reduction and co-products’ valorisation along the food production chain. Prebiotic sugars
galacto-oligosaccharides (GOS) resist digestion in the upper gastrointestinal tract, being
metabolized by beneficial gut bacteria, supporting their proliferation, and promoting
consumers’ health. GOS show cryoprotective potential towards lactic acid bacteria during
freezing, freeze-drying, and storage, by replacing water molecules and forming a glass
like structure around the bacteria, preventing cell damage. α-GOS can be obtained from
natural sources and β-GOS by enzymatic synthesis from lactose. Removal of glucose
formed during the synthesis increases the mixture’s health benefits. For the valorisation
of food by-products, α-GOS from chickpeas’ and lentils’ cooking wastewaters were used
for growing and the stabilization of two food-grade Lactiplantibacillus plantarum strains,
and β-GOS were produced by two β-galactosidases immobilized in halloysite nanotubes
and purified by fermentation with surplus yeast from the Madeiran brewing industry.
Chickpeas’ yielded the most α-GOS, while lentils’ water contained more GOS of
higher degree of polymerization and fewer simple sugars. L. plantarum CIDCA 83114
grew in cooking water-containing media, similarly to the standard microbiological media
that uses glucose as carbon source. After freezing, freeze-drying, and storage for 3 weeks
at 37 °C, GOS wastewaters were the most successful cryoprotectants towards L.
plantarum WCFS1 strain, outperforming reference materials (sucrose and fructo
oligosaccharides). After the enzymatic synthesis and purification by fermentation in a
repeated batch operation, both mixtures’ final composition consisted in 41 % β-GOS,
with unreacted lactose and galactose present, but only 1 % glucose.
Food industry’s by-products are valuable sources of bioactive compounds and
materials. Legumes’ cooking waters support the growth and protection of food-grade
bacteria, while surplus yeast can be used in β-GOS’ purification. These added-value
products can circle back to the food industry, tackling waste management and
environmental concerns, while improving consumers’ health by the production of
prebiotics, and probiotics with increased shelf-life.
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Fundação para a Ciência e a Tecnologia
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OE
Número da atribuição
UI/BD/152066/2021