Effect of Fermentation on the Biochemical Parameters Antioxidant Capacity and Dispersed Composition of Plant Beverages Based on Barley and Hemp Seeds
Enzymatic processes play a key role in the production of grain-containing food due to their effect on the nutritional properties, rheological characteristics, and contribution to improving the functional and antioxidant proprieties. Eight samples of beverages based on barley grain and hemp seeds wer...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-08-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/8/384 |
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| author | Svetlana Merenkova Rinat Fatkullin Irina Kalinina |
| author_facet | Svetlana Merenkova Rinat Fatkullin Irina Kalinina |
| author_sort | Svetlana Merenkova |
| collection | DOAJ |
| description | Enzymatic processes play a key role in the production of grain-containing food due to their effect on the nutritional properties, rheological characteristics, and contribution to improving the functional and antioxidant proprieties. Eight samples of beverages based on barley grain and hemp seeds were produced (control beverages and beverages fermented by bifidobacteria and propionic acid bacteria). It was found that lactic acid accumulated during fermentation alongside a gradual shift in the pH level in the acidic direction. A comparative analysis of the DPPH activity revealed the highest values for barley-based beverages, ranging from 71.0 to 100.7%, while for the hemp seed-based beverages, the DPPH activity was 64.1–97.9%. The maximum values of DPPH activity were observed during fermentation with a combination of bifidobacteria and propionic acid bacteria concentrates. The highest concentration of polyphenolic compounds and flavonoids was found in barley-based beverages fermented with <i>Propionibacterium freudenreichii</i> (1.26 mg GAE/g and 0.11 mg EQ/g) and a combination of <i>Propionibacterium freudenreichii</i> and <i>Bifidobacterium longum</i> (1.24 mg GAE/g and 0.14 mg EQ/g). Studies have shown an increase in the nutrient content for fermented beverages compared to the control samples. The barley-based beverages exhibited the largest average dynamic particle diameter, and all beverage samples showed a more uniform particle size distribution after microbial fermentation. |
| first_indexed | 2024-03-09T04:28:45Z |
| format | Article |
| id | doaj.art-65633cd5c1b94db49da1c9e211ef0509 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T04:28:45Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-65633cd5c1b94db49da1c9e211ef05092023-12-03T13:38:02ZengMDPI AGFermentation2311-56372022-08-018838410.3390/fermentation8080384Effect of Fermentation on the Biochemical Parameters Antioxidant Capacity and Dispersed Composition of Plant Beverages Based on Barley and Hemp SeedsSvetlana Merenkova0Rinat Fatkullin1Irina Kalinina2Department of Food and Biotechnology, South Ural State University (National Research University), 76 Lenin Avenue, 454080 Chelyabinsk, RussiaDepartment of Food and Biotechnology, South Ural State University (National Research University), 76 Lenin Avenue, 454080 Chelyabinsk, RussiaDepartment of Food and Biotechnology, South Ural State University (National Research University), 76 Lenin Avenue, 454080 Chelyabinsk, RussiaEnzymatic processes play a key role in the production of grain-containing food due to their effect on the nutritional properties, rheological characteristics, and contribution to improving the functional and antioxidant proprieties. Eight samples of beverages based on barley grain and hemp seeds were produced (control beverages and beverages fermented by bifidobacteria and propionic acid bacteria). It was found that lactic acid accumulated during fermentation alongside a gradual shift in the pH level in the acidic direction. A comparative analysis of the DPPH activity revealed the highest values for barley-based beverages, ranging from 71.0 to 100.7%, while for the hemp seed-based beverages, the DPPH activity was 64.1–97.9%. The maximum values of DPPH activity were observed during fermentation with a combination of bifidobacteria and propionic acid bacteria concentrates. The highest concentration of polyphenolic compounds and flavonoids was found in barley-based beverages fermented with <i>Propionibacterium freudenreichii</i> (1.26 mg GAE/g and 0.11 mg EQ/g) and a combination of <i>Propionibacterium freudenreichii</i> and <i>Bifidobacterium longum</i> (1.24 mg GAE/g and 0.14 mg EQ/g). Studies have shown an increase in the nutrient content for fermented beverages compared to the control samples. The barley-based beverages exhibited the largest average dynamic particle diameter, and all beverage samples showed a more uniform particle size distribution after microbial fermentation.https://www.mdpi.com/2311-5637/8/8/384barley-based beverageshemp seed-based beveragesbifidobacteriapropionic acid bacteriaDPPH activitypolyphenolic compounds |
| spellingShingle | Svetlana Merenkova Rinat Fatkullin Irina Kalinina Effect of Fermentation on the Biochemical Parameters Antioxidant Capacity and Dispersed Composition of Plant Beverages Based on Barley and Hemp Seeds Fermentation barley-based beverages hemp seed-based beverages bifidobacteria propionic acid bacteria DPPH activity polyphenolic compounds |
| title | Effect of Fermentation on the Biochemical Parameters Antioxidant Capacity and Dispersed Composition of Plant Beverages Based on Barley and Hemp Seeds |
| title_full | Effect of Fermentation on the Biochemical Parameters Antioxidant Capacity and Dispersed Composition of Plant Beverages Based on Barley and Hemp Seeds |
| title_fullStr | Effect of Fermentation on the Biochemical Parameters Antioxidant Capacity and Dispersed Composition of Plant Beverages Based on Barley and Hemp Seeds |
| title_full_unstemmed | Effect of Fermentation on the Biochemical Parameters Antioxidant Capacity and Dispersed Composition of Plant Beverages Based on Barley and Hemp Seeds |
| title_short | Effect of Fermentation on the Biochemical Parameters Antioxidant Capacity and Dispersed Composition of Plant Beverages Based on Barley and Hemp Seeds |
| title_sort | effect of fermentation on the biochemical parameters antioxidant capacity and dispersed composition of plant beverages based on barley and hemp seeds |
| topic | barley-based beverages hemp seed-based beverages bifidobacteria propionic acid bacteria DPPH activity polyphenolic compounds |
| url | https://www.mdpi.com/2311-5637/8/8/384 |
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