Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by <i>Weissella confusa</i> A16 in Faba Bean Protein Concentrate
Fermentation with <i>Weissella confusa</i> A16 could improve the flavor of various plant-based sources. However, less is known about the influence of fermentation conditions on the profile of volatile compounds, dextran synthesis and acidity. The present work investigates the synthesis o...
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/22/3579 |
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| author | Fabio Tuccillo Yaqin Wang Minnamari Edelmann Anna-Maija Lampi Rossana Coda Kati Katina |
| author_facet | Fabio Tuccillo Yaqin Wang Minnamari Edelmann Anna-Maija Lampi Rossana Coda Kati Katina |
| author_sort | Fabio Tuccillo |
| collection | DOAJ |
| description | Fermentation with <i>Weissella confusa</i> A16 could improve the flavor of various plant-based sources. However, less is known about the influence of fermentation conditions on the profile of volatile compounds, dextran synthesis and acidity. The present work investigates the synthesis of potential flavor-active volatile compounds, dextran, acetic acid, and lactic acid, as well as the changes in viscosity, pH, and total titratable acidity, during fermentation of faba bean protein concentrate with <i>W. confusa</i> A16. A Response Surface Methodology was applied to study the effect of time, temperature, dough yield, and inoculum ratio on the aforementioned responses. Twenty-nine fermentations were carried out using a Central Composite Face design. A total of 39 volatile organic compounds were identified: 2 organic acids, 7 alcohols, 8 aldehydes, 2 alkanes, 12 esters, 3 ketones, 2 aromatic compounds, and 3 terpenes. Long fermentation time and high temperature caused the formation of ethanol and ethyl acetate and the reduction of hexanal, among other compounds linked to the beany flavor. Levels of dextran, acetic acid, and lactic acid increased with increasing temperature, time, and dough yield. Optimal points set for increased dextran and reduced acidity were found at low temperatures and high dough yield. Such conditions would result in hexanal, ethyl acetate and ethanol having a relative peak area of 35.9%, 7.4%, and 4.9%, respectively. |
| first_indexed | 2024-03-09T18:21:02Z |
| format | Article |
| id | doaj.art-d568d268086e4b68b43af83aa02c84bb |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T18:21:02Z |
| publishDate | 2022-11-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-d568d268086e4b68b43af83aa02c84bb2023-11-24T08:21:00ZengMDPI AGFoods2304-81582022-11-011122357910.3390/foods11223579Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by <i>Weissella confusa</i> A16 in Faba Bean Protein ConcentrateFabio Tuccillo0Yaqin Wang1Minnamari Edelmann2Anna-Maija Lampi3Rossana Coda4Kati Katina5Department of Food and Nutrition Sciences, University of Helsinki, FI-00014 Helsinki, FinlandDepartment of Food and Nutrition Sciences, University of Helsinki, FI-00014 Helsinki, FinlandDepartment of Food and Nutrition Sciences, University of Helsinki, FI-00014 Helsinki, FinlandDepartment of Food and Nutrition Sciences, University of Helsinki, FI-00014 Helsinki, FinlandDepartment of Food and Nutrition Sciences, University of Helsinki, FI-00014 Helsinki, FinlandDepartment of Food and Nutrition Sciences, University of Helsinki, FI-00014 Helsinki, FinlandFermentation with <i>Weissella confusa</i> A16 could improve the flavor of various plant-based sources. However, less is known about the influence of fermentation conditions on the profile of volatile compounds, dextran synthesis and acidity. The present work investigates the synthesis of potential flavor-active volatile compounds, dextran, acetic acid, and lactic acid, as well as the changes in viscosity, pH, and total titratable acidity, during fermentation of faba bean protein concentrate with <i>W. confusa</i> A16. A Response Surface Methodology was applied to study the effect of time, temperature, dough yield, and inoculum ratio on the aforementioned responses. Twenty-nine fermentations were carried out using a Central Composite Face design. A total of 39 volatile organic compounds were identified: 2 organic acids, 7 alcohols, 8 aldehydes, 2 alkanes, 12 esters, 3 ketones, 2 aromatic compounds, and 3 terpenes. Long fermentation time and high temperature caused the formation of ethanol and ethyl acetate and the reduction of hexanal, among other compounds linked to the beany flavor. Levels of dextran, acetic acid, and lactic acid increased with increasing temperature, time, and dough yield. Optimal points set for increased dextran and reduced acidity were found at low temperatures and high dough yield. Such conditions would result in hexanal, ethyl acetate and ethanol having a relative peak area of 35.9%, 7.4%, and 4.9%, respectively.https://www.mdpi.com/2304-8158/11/22/3579faba bean protein concentrate<i>Weissella confusa</i>design of experimentsvolatile compoundsdextranmultiple linear regression |
| spellingShingle | Fabio Tuccillo Yaqin Wang Minnamari Edelmann Anna-Maija Lampi Rossana Coda Kati Katina Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by <i>Weissella confusa</i> A16 in Faba Bean Protein Concentrate Foods faba bean protein concentrate <i>Weissella confusa</i> design of experiments volatile compounds dextran multiple linear regression |
| title | Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by <i>Weissella confusa</i> A16 in Faba Bean Protein Concentrate |
| title_full | Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by <i>Weissella confusa</i> A16 in Faba Bean Protein Concentrate |
| title_fullStr | Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by <i>Weissella confusa</i> A16 in Faba Bean Protein Concentrate |
| title_full_unstemmed | Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by <i>Weissella confusa</i> A16 in Faba Bean Protein Concentrate |
| title_short | Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by <i>Weissella confusa</i> A16 in Faba Bean Protein Concentrate |
| title_sort | fermentation conditions affect the synthesis of volatile compounds dextran and organic acids by i weissella confusa i a16 in faba bean protein concentrate |
| topic | faba bean protein concentrate <i>Weissella confusa</i> design of experiments volatile compounds dextran multiple linear regression |
| url | https://www.mdpi.com/2304-8158/11/22/3579 |
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