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Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity

cris.virtual.author-orcid0000-0001-9893-6090
cris.virtual.author-orcid0000-0003-2170-8932
cris.virtual.author-orcid0000-0003-0264-6027
cris.virtual.author-orcid0000-0002-4429-4990
cris.virtual.author-orcid0000-0002-1673-4717
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidfa66e9d1-3f64-41a9-b455-e907ebdb62fe
cris.virtualsource.author-orcid8582b7ca-2d6c-403f-a4d7-fabcfd38e946
cris.virtualsource.author-orcid3a339447-e0e3-4999-acbe-5a9505932da9
cris.virtualsource.author-orcid62120c08-ac30-47de-8d37-384603233f51
cris.virtualsource.author-orcidae622fae-70f8-4962-bef9-4b36690cf2a1
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enLegumes are an interesting matrix for food production. The aim of this study was to develop functional plant-based snacks using fermented red bean (RBB) seeds enriched with the following additives: marjoram—RBM (2%); carrot—RBC (30%); and red beetroot—RBRB (15%). In the process of constructing the snacks, the focus was on the maximum use of the raw material, including aquafaba, to improve nutritional properties, sensory acceptability, and biological activity. The chemical composition, protein digestibility, antioxidant activity, and phenolic content were analyzed. In addition, the effect of the in vitro digestion process on biologically active compounds and their interactions with intestinal microflora was analyzed. Sensory analysis and consumer evaluation were performed. It was found that fermentation with lactic acid bacteria increased the content of total protein (by 2%), reducing the presence of substances (by 8%) and phenolic compounds (by 13%) in red bean seeds. Snacks with marjoram (RBM) showed the highest antioxidant activity (increase by 42%) and content of polyphenolic compounds (increase by 25%) compared to the basic variant (RBB). During digestion, the content of phenolic compounds and antioxidant activity reached the highest values in the last section of the digestive tract, i.e., in the large intestine, with RBM achieving the best results (5.61 mg GAE/g and 28.82 mg TE/g). The snack variants with red beetroot (RBRB) and marjoram (RBM) were rated the best by consumers. The results obtained confirm that the obtained snacks can be innovative products with health-promoting properties, and marjoram turned out to improve their properties, including antibacterial ones.
dc.abstract.languageen
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.contributor.authorGumienna, Małgorzata
dc.contributor.authorLasik-Kurdyś, Małgorzata
dc.contributor.authorSzymandera-Buszka, Krystyna
dc.contributor.authorGórna-Szweda, Barbara
dc.contributor.authorWalkowiak-Tomczak, Dorota
dc.contributor.authorJędrusek-Golińska, Anna
dc.date.access2025-03-04
dc.date.accessioned2025-03-04T12:02:49Z
dc.date.available2025-03-04T12:02:49Z
dc.date.copyright2025-01-01
dc.date.issued2025
dc.description.abstract<jats:p>Legumes are an interesting matrix for food production. The aim of this study was to develop functional plant-based snacks using fermented red bean (RBB) seeds enriched with the following additives: marjoram—RBM (2%); carrot—RBC (30%); and red beetroot—RBRB (15%). In the process of constructing the snacks, the focus was on the maximum use of the raw material, including aquafaba, to improve nutritional properties, sensory acceptability, and biological activity. The chemical composition, protein digestibility, antioxidant activity, and phenolic content were analyzed. In addition, the effect of the in vitro digestion process on biologically active compounds and their interactions with intestinal microflora was analyzed. Sensory analysis and consumer evaluation were performed. It was found that fermentation with lactic acid bacteria increased the content of total protein (by 2%), reducing the presence of substances (by 8%) and phenolic compounds (by 13%) in red bean seeds. Snacks with marjoram (RBM) showed the highest antioxidant activity (increase by 42%) and content of polyphenolic compounds (increase by 25%) compared to the basic variant (RBB). During digestion, the content of phenolic compounds and antioxidant activity reached the highest values in the last section of the digestive tract, i.e., in the large intestine, with RBM achieving the best results (5.61 mg GAE/g and 28.82 mg TE/g). The snack variants with red beetroot (RBRB) and marjoram (RBM) were rated the best by consumers. The results obtained confirm that the obtained snacks can be innovative products with health-promoting properties, and marjoram turned out to improve their properties, including antibacterial ones.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financeother
dc.description.financecost9366,96
dc.description.if4,7
dc.description.number1
dc.description.points100
dc.description.versionfinal_published
dc.description.volume14
dc.identifier.doi10.3390/foods14010088
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2538
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/14/1/88
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofFoods
dc.relation.pagesart. 88
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enaquafaba
dc.subject.enfermented beans
dc.subject.enbioactive compounds
dc.subject.ensensory analysis
dc.subject.engastrointestinal tract
dc.subject.engut microbiota
dc.titleInnovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume14
project.funder.namePolish Minister of Science and Higher Education as part of the Strategy of the Poznan University of Life Sciences for 2024–2026 in the field of improving scientific research and development work in priority research areas.