Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan
The growing popularity of probiotics has led to the generation of substantial by-products. Among these, cell-free supernatant is recognized for containing beneficial postbiotics. Here, we upcycled Lactobacillus casei-free supernatant (LFS) into cheese analogues using inulin (INU), locust bean gum (L...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524001639 |
| _version_ | 1797247691121491968 |
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| author | You Young Lee Eunghee Kim Myeongsu Jo Young Jin Choi |
| author_facet | You Young Lee Eunghee Kim Myeongsu Jo Young Jin Choi |
| author_sort | You Young Lee |
| collection | DOAJ |
| description | The growing popularity of probiotics has led to the generation of substantial by-products. Among these, cell-free supernatant is recognized for containing beneficial postbiotics. Here, we upcycled Lactobacillus casei-free supernatant (LFS) into cheese analogues using inulin (INU), locust bean gum (LBG), and kappa-carrageenen (kCG). In this system, LBG/kCG established the primary structure, while interstitial spaces were progressively filled by INU. Despite the absence of milk proteins and fats, the cheese analogue with 35% w/w INU, 0.2% w/w LBG, and 0.8% kCG exhibited a texture and appearance resembling commercial processed cheese, as determined by texture profile analysis and dynamic small amplitude oscillatory rheometry technique. This can be attributed to the effective fat-replacing activity of INU regarding texture and rheology. Furthermore, the potassium-dominated salt composition of LFS proved advantageous for the LBG/kCG-derived structure-forming. These findings hold significant promise for upcycling probiotics wastewater into low-fat vegan cheese analogues, enriched with both prebiotics and postbiotics. |
| first_indexed | 2024-04-24T20:02:43Z |
| format | Article |
| id | doaj.art-90a9eddfe2e144f08710adc09799b8db |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T20:02:43Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-90a9eddfe2e144f08710adc09799b8db2024-03-24T07:01:31ZengElsevierFood Chemistry: X2590-15752024-06-0122101276Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenanYou Young Lee0Eunghee Kim1Myeongsu Jo2Young Jin Choi3Department of Agricultural Biotechnology, Seoul National University, Gwanakgu, Seoul 08826, Republic of KoreaCenter for Food and Bioconvergence, Seoul National University, Gwanakgu, Seoul 08826, Republic of KoreaCenter for Food and Bioconvergence, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea; Corresponding author at: Center for Food and Bioconvergence, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea.Department of Agricultural Biotechnology, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea; Research Institute of Agriculture and Life Sciences, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea; Corresponding author at: Department of Agricultural Biotechnology, Seoul National University, Gwanakgu, Seoul 08826, Republic of Korea.The growing popularity of probiotics has led to the generation of substantial by-products. Among these, cell-free supernatant is recognized for containing beneficial postbiotics. Here, we upcycled Lactobacillus casei-free supernatant (LFS) into cheese analogues using inulin (INU), locust bean gum (LBG), and kappa-carrageenen (kCG). In this system, LBG/kCG established the primary structure, while interstitial spaces were progressively filled by INU. Despite the absence of milk proteins and fats, the cheese analogue with 35% w/w INU, 0.2% w/w LBG, and 0.8% kCG exhibited a texture and appearance resembling commercial processed cheese, as determined by texture profile analysis and dynamic small amplitude oscillatory rheometry technique. This can be attributed to the effective fat-replacing activity of INU regarding texture and rheology. Furthermore, the potassium-dominated salt composition of LFS proved advantageous for the LBG/kCG-derived structure-forming. These findings hold significant promise for upcycling probiotics wastewater into low-fat vegan cheese analogues, enriched with both prebiotics and postbiotics.http://www.sciencedirect.com/science/article/pii/S2590157524001639Upcycled foodVegan cheese analogueCell-free supernatantPostbioticsInulinKappa-carrageenan |
| spellingShingle | You Young Lee Eunghee Kim Myeongsu Jo Young Jin Choi Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan Food Chemistry: X Upcycled food Vegan cheese analogue Cell-free supernatant Postbiotics Inulin Kappa-carrageenan |
| title | Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan |
| title_full | Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan |
| title_fullStr | Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan |
| title_full_unstemmed | Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan |
| title_short | Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan |
| title_sort | upcycling lactobacillus casei culture waste into vegan cheese analogue using inulin locust bean gum and κ carrageenan |
| topic | Upcycled food Vegan cheese analogue Cell-free supernatant Postbiotics Inulin Kappa-carrageenan |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524001639 |
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