By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread
Wine lees are a by-product that represents a 25% of the total winery waste. Although lees are rich in antioxidant compounds and dietary fiber, they have no added value and are considered a residue. The aim of this study was to evaluate the effect of Cava lees (0 and 5% <i>w</i>/<i>...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/9/1361 |
| _version_ | 1827672488404844544 |
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| author | Alba Martín-Garcia Montserrat Riu-Aumatell Elvira López-Tamames |
| author_facet | Alba Martín-Garcia Montserrat Riu-Aumatell Elvira López-Tamames |
| author_sort | Alba Martín-Garcia |
| collection | DOAJ |
| description | Wine lees are a by-product that represents a 25% of the total winery waste. Although lees are rich in antioxidant compounds and dietary fiber, they have no added value and are considered a residue. The aim of this study was to evaluate the effect of Cava lees (0 and 5% <i>w</i>/<i>w</i>) on microbial populations during sourdough and bread fermentation and the volatile fraction of the final bread. The results showed that 5% Cava lees promoted the growth of both lactic acid bacteria (LAB) and yeast in short fermentations (bread) but did not improve microbial growth in long fermentations (sourdough). Regarding volatile compounds, the addition of Cava lees increased the concentration of volatiles typically found in those products. Also, some compounds reported in sparkling wines were also identified in samples with Cava lees adsorbed on their surface. To sum up, the addition of Cava lees to sourdough and, especially, bread formulation may be a new strategy to revalorize such by-product. |
| first_indexed | 2024-03-10T04:09:01Z |
| format | Article |
| id | doaj.art-4580f1342df84c8d8739711cb6f308c8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:09:01Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4580f1342df84c8d8739711cb6f308c82023-11-23T08:14:23ZengMDPI AGFoods2304-81582022-05-01119136110.3390/foods11091361By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of BreadAlba Martín-Garcia0Montserrat Riu-Aumatell1Elvira López-Tamames2Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l’Alimentació, Campus de l’Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, SpainDepartament de Nutrició, Ciències de l’Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l’Alimentació, Campus de l’Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, SpainDepartament de Nutrició, Ciències de l’Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l’Alimentació, Campus de l’Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, SpainWine lees are a by-product that represents a 25% of the total winery waste. Although lees are rich in antioxidant compounds and dietary fiber, they have no added value and are considered a residue. The aim of this study was to evaluate the effect of Cava lees (0 and 5% <i>w</i>/<i>w</i>) on microbial populations during sourdough and bread fermentation and the volatile fraction of the final bread. The results showed that 5% Cava lees promoted the growth of both lactic acid bacteria (LAB) and yeast in short fermentations (bread) but did not improve microbial growth in long fermentations (sourdough). Regarding volatile compounds, the addition of Cava lees increased the concentration of volatiles typically found in those products. Also, some compounds reported in sparkling wines were also identified in samples with Cava lees adsorbed on their surface. To sum up, the addition of Cava lees to sourdough and, especially, bread formulation may be a new strategy to revalorize such by-product.https://www.mdpi.com/2304-8158/11/9/1361sourdough breadvolatile compoundslactic acid bacteriacava leesrevalorizationwine by-product |
| spellingShingle | Alba Martín-Garcia Montserrat Riu-Aumatell Elvira López-Tamames By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread Foods sourdough bread volatile compounds lactic acid bacteria cava lees revalorization wine by-product |
| title | By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread |
| title_full | By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread |
| title_fullStr | By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread |
| title_full_unstemmed | By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread |
| title_short | By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread |
| title_sort | by product revalorization cava lees can improve the fermentation process and change the volatile profile of bread |
| topic | sourdough bread volatile compounds lactic acid bacteria cava lees revalorization wine by-product |
| url | https://www.mdpi.com/2304-8158/11/9/1361 |
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