Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance health promoting effects. The fermented functional foods contribute a more balanced diet increase immune responses (among many other effects) with positive implications for quality life. In this sense, improving sourdough’s fermentation boost biotic (postbiotic paraprobiotic) properties sourdough-based has impacts on final baked products. These enhanced sourdoughs can be obtained in controlled conditions used as sourdough bread improvers or novel bioingredients. context, our work aimed optimize, using statistical tools, gluten-free based chickpea, quinoa, buckwheat selected lactic acid bacteria (LAB) enhance its postbiotic properties. most important biotechnological parameters were by Plackett–Burman Design (PBD) then Response Surface Methodology (RSM) was applied evaluate interactions between factors maximize As result, optimized had antimicrobial activity inhibition ratios 71 100% against Aspergillus niger, flavus, Penicillium spp. molds Bacillus spp endospore-forming Gram-positive rods. variant showed total titratable acidity (TTA) 40.2 mL NaOH 0.1N. Finally, high-performance liquid chromatography (HPLC) analysis highlighted heterofermentative profile organic acids from sourdough. Among flavonoids polyphenols, level caffeic vanillic increased after fermentation. comparison control evidenced significant differences metabolite profiles, thus highlighting potential postbiotication effect.