Natural fermentation of lentils. Functional properties and potential in breadmaking of fermented lentil flour

The effects of fermentation on functional properties of lentil flour and rheological properties of doughs and breads produced from blends of wheat and fermented lentil flour were studied. Lentil protein solubility was higher at neutral pH than acid pH; the lowest and highest protein solubility values were observed at pH 4.0 and pH 7.0, respectively. Water hydration capacity and fat binding capacity of fermented lentil flour (FLF) were always higher than those of non-fermented lentil flour (NFLF), irrespective of fermentation temperature (28–42°C) and flour concentration (79–221 g/l). Emulsifying properties of NFLF were similar to the properties of other legume flours in the range used in experiment. In contrast, the emulsion capacity and stability of FLF were very low and flours fermented at 42°C did not even form emulsion. Rheological properties of doughs made from wheat-fermented lentil blends were similar to those from wheat flour with the addition of other legume flours such as pea and bean. Good quality breads were produced at 2.5 to 10% NFLF and FLF supplementation (except for bread with 10% FLF addition which was middle quality).     

Interpretability of first-order linear temporal logics in fork algebras

In this paper we prove theorems on the interpretability of the first-order temporal logics LTL and TL into Fork Algebras. This result is part of a research project on the interpretability of logics in Fork Algebras, and has important applications towards the relational specification of properties of systems within the Ar_gentum tool.     

Biological Solubilisation of Leather Industry Waste in Anaerobic Conditions: Effect of Chromium (III) Presence,Pre-Treatments and Temperature Strategies

Collagen-based polymers and their blends have attracted considerable interest for new materials development due to their unique combination of biocompatibility, physical and mechanical properties and durability. Leather, a modified natural biopolymer made from animal rawhide and the first synthetic collagen-based polymer known since the dawn of civilization, combines all these features. Rawhide is transformed into leather by tanning, a process in which the collagen is cross-linked with different agents to make it stronger and more durable and to prevent its decay. Research on the development of environmentally friendly procedures and sustainable materials with higher efficiency and lower costs is a rapidly growing field, and leather industry is not an exemption. Chrome-tanned and vegetable-tanned (chromium-free) shavings from the leather industry present a high content of organic matter, yet they are considered recalcitrant waste to be degraded by microbiological processes like anaerobic digestion (AD), a solid technology to treat organic waste in a circular economy framework. In this technology however, the solubilisation of organic solid substrates is a significant challenge to improving the efficiency of the process. In this context, we have investigated the process of microbial decomposition of leather wastes from the tannery industry to search for the conditions that produce optimal solubilisation of organic matter. Chrome-tanned and chromium-free leather shavings were pre-treated and anaerobically digested under different temperature ranges (thermophilic–55 °C-, intermediate–42 °C- and mesophilic–35 °C) to evaluate the effect on the solubilisation of the organic matter of the wastes. The results showed that the presence of chromium significantly inhibited the solubilization (up to 60%) in the mesophilic and intermediate ranges; this is the fastest and most efficient solubilization reached under thermophilic conditions using the chromium-free leather shaving as substrates. The most suitable temperature for the solubilization was the thermophilic regime (55 °C) for both chromium-free and chrome-tanned shavings. No significant differences were observed in the thermophilic anaerobic digestion of chromium-free shavings when a pre-treatment was applied, since the solubilisation was already high without pre-treatment. However, the pre-treatments significantly improved the solubilisation in the mesophilic and intermediate configurations; the former pre-treatment was better suited in terms of performance and cost-effectiveness compared to the thermophilic range. Thus, the solubilisation of chromium-free tannery solid wastes can be significantly improved by applying appropriate pre-treatments at lower temperature ranges; this is of utter importance when optimizing anaerobic processes of recalcitrant organic wastes, with the added benefit of substantial energy savings in the scaling up of the process in an optimised circular economy scenario.     

Effect of natural and controlled fermentation on flatus‐producing compounds of beans (Phaseolus vulgaris)

Fermentation of grain legumes is an efficient method to reduce the concentration of α‐galactosidic compounds that are known to be flatulence producers. Soluble dietary fibre has also been implicated in flatulence production; however, little information exists about the effectiveness of fermentation in diminishing the effects of these compounds. The objective of this work was to study the effect of natural fermentation (NF) and controlled fermentation (CF) on the content of α‐galactosides and dietary fibre in dry beans (Phaseolus vulgaris) for 24, 48, 72 and 96 h. After 48 h, the pH during NF dropped from 6.15 to 4.00 and the nominal acidity increased six times; for CF, however, although the decrease in pH was similar to that for NF, the nominal acidity increased only three times after 48 h. Insoluble fibre content did not change the pH significantly after 96 h for NF and CF. Soluble fibre suffered an apparent removal after 48 h of NF and underwent a sharp reduction of 66% after 96 h of CF. The concentration of stachyose (the main α‐galactoside in raw beans) diminished notably after 48 h and 96 h NF (72% and 95% respectively), whereas with CF only 11% was removed after 96 h. NF of P vulgaris seems to be more effective than CF in reducing the flatulence‐producer factors (α‐galactosides and soluble dietary fibre). Copyright © 2003 Society of Chemical Industry     

Automating a 96-Well Microtiter Plate Assay for Quick Analysis of Chemically Available Lysine in Foods

A new method for quick analysis of available lysine content in different food products has been developed by automating a 96-well microtiter plate assay. Although manual fluorometric methods validated in order to determinate available lysine content already existed for this compound, the benefits of applying appropriate automation should provide continuous operation, increased precision, an affordable electronic audit trail, and significantly reduced time and reagent consumption. The objective of this work was to adapt the ortho-phthaldialdehyde (OPA) fluorometric method to an automated workstation. Considerable effort went into developing and validating an automated method. The analytical parameters of linearity (r?=?0.999), the precision of the method (relative standard deviations?=?2.8–3.0 % for the different samples), and the results of the comparison with the corresponding OPA manual fluorometric method show that the studied method is useful for the measurement of available lysine in several food products from different natural origins such as liquid foods (soy, oat, quinoa beverages, and ultra-high temperature/sterilized milk) and powdered samples (powdered adapted, powdered follow-up, and junior milk infant formulas) with reduced time and reagent consumption.     

Formulation,Characterization and Stability Assessment of a Food‐Derived Tripeptide,Leucine‐Lysine‐Proline Loaded Chitosan Nanoparticles

The chicken‐ or fish‐derived tripeptide, leucine‐lysine‐proline (LKP), inhibits the angiotensin converting enzyme and may be used as an alternative treatment for prehypertension. However, it has low permeation across the small intestine. The formulation of LKP into a nanoparticle (NP) has the potential to address this issue. LKP‐loaded NPs were produced using an ionotropic gelation technique, using chitosan (CL113). Following optimization of unloaded NPs, a mixture amount design was constructed using variable concentration of CL113 and tripolyphosphate at a fixed LKP concentration. Resultant particle sizes ranged from 120 to 271 nm, zeta potential values from 29 to 37 mV, and polydispersity values from 0.3 to 0.6. A ratio of 6:1 (CL113:TPP) produced the best encapsulation of approximately 65%. Accelerated studies of the loaded NPs indicated stability under normal storage conditions (room temperature). Cytotoxicity assessment showed no significant loss of cell viability and in vitro release studies indicated an initial burst followed by a slower and sustained release.     

Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut

White cabbage (Brassica oleracea L. var. capitata cv. Bronco) was fermented, at 0.5% and 1.5% NaCl, using Lactobacillus plantarum or Leuconostoc mesenteroides as starter cultures and, subsequently, sauerkraut was stored at 4 °C for 3 months. Microbial populations and six biogenic amines (putrescine, cadaverine, histamine, tyramine, spermine and spermidine) were investigated. Fermentation and storage increased aerobic mesophilic bacteria and LAB populations in sauerkrauts, and this was accompanied by a rise in biogenic amine content. L. plantarum sauerkrauts produced with 0.5% NaCl had the highest microbial counts, whilst no differences between salt contents were found with L. mesenteroides. Total biogenic amine amount was lower at 0.5% NaCl than at 1.5% in both induced fermentations and L. mesenteroides produced a lower content than did L. plantarum. Spermidine was the major contributor to the total biogenic amine content, followed by putrescine, whilst histamine was present at the lowest level. The individual and total biogenic amine levels in the experimental sauerkrauts stored at 4 °C for 3 months were below the upper limits reported in the literature for fermented products, indicating good quality and safety of the sauerkrauts. L. mesenteroides starter and 0.5% NaCl were the optimal fermentation conditions for producing sauerkrauts with the lowest biogenic amine contents.