Valorisation through Lactic Fermentation of Industrial Wastewaters from a Bean Blanching Treatment
نویسندگان
چکیده
In recent years, scientific research and industries have been focusing on the application of biological treatments aimed at imparting functional properties to waste products from food according principles which circular economy model is based, namely, recovery, valorisation, reuse wastes. This work exploring possibility valorising waters blanching process dried navy beans through lactic acid fermentation using Lacticaseibacillus paracasei CBA L74 as a starter. Two samples different solid concentrations (0.75 °Bx 1.25 °Bx) were fermented, and, in both cases, bacterial load 8 Logs concentration approximately 1.3 g/L reached, despite lack nutrients. An unusual pH trend, characterised by an initial decrease unexpected final rise, was observed during samples: simultaneously, increase protein content observed, suggesting that proteolytic action microorganism could be responsible for release pH-increasing substances. slight total polyphenols (approximately 23.3–33.72%) flavonoids 42.3–52%) due with corresponding improvement antioxidant capacity 25.32–37.72%). A significant saponin determined most concentrated water (from 2.87 ± 0.28 6.68 0.69 mgOAE/mL), leading foaming enhanced produce stable emulsions. The obtained results confirmed reducing consumption operations, well finding valorisation opportunities this side stream safe inexpensive treatment.
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ژورنال
عنوان ژورنال: Fermentation
سال: 2023
ISSN: ['2311-5637']
DOI: https://doi.org/10.3390/fermentation9040350