Exploring fermentation with lactic acid bacteria as a pretreatment for enhancing antioxidant potential in broccoli stem powders

M Alegría Serna-Barrera; Claudia Bas-Bellver; Lucía Seguí; Noelia Betoret; Cristina Barrera; M Alegría Serna-Barrera; Claudia Bas-Bellver; Lucía Seguí; Noelia Betoret; Cristina Barrera

doi:10.3934/microbiol.2024013

AIMS Microbiology

2024, Volume 10, Issue 2: 255-272. doi: 10.3934/microbiol.2024013

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Research article

Exploring fermentation with lactic acid bacteria as a pretreatment for enhancing antioxidant potential in broccoli stem powders

Instituto de Ingeniería de Alimentos-FoodUPV de la Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain

Received: 24 December 2023 Revised: 07 March 2024 Accepted: 19 March 2024 Published: 01 April 2024

Fruit and vegetable industries face a major environmental challenge with food loss and waste. Broccoli stems, comprising 38% of the plant's total weight, are usually discarded by the industry producing fourth-range and ready-to-use products, despite being rich in antioxidants, vitamins, fiber, carotenoids, phenolic compounds, and glucosinolates. Addressing the challenge of reducing waste in this sector includes the production of stable and nutrient-concentrated powders, which can be consumed directly or used as ingredients in functional food formulation. This study investigated fermentation with lactic acid bacteria (Limosilactobacillus reuteri, Lactiplantibacillus plantarum, and Lactobacillus salivarius) as a pretreatment for enhancing antioxidant and probiotic potential in broccoli stem powders. Results showed maximum counts 24 h after inoculation, and no effect of the previous disruption intensity on microbial growth was observed. Fermenting broccoli stems for 24 h with the three microbial strains led to a significant increase in total phenols and flavonoids but to a general reduction in the samples' capacity to scavenge DPPH and ABTS free radicals. Overall, ground broccoli stems exhibited the most favorable antioxidant properties following the 24 h fermentation step. The subsequent freeze-drying and final grinding had minimal impact on the microbial population but significantly enhanced the extractability of the antioxidant compounds. This study offers a valuable reference for researchers and stakeholders exploring the development of new products and innovations from vegetable waste.
- broccoli stems,
- lactic acid fermentation,
- waste recovery, probiotics,
- antioxidants,
- freeze-drying,
- disruption intensity,
- powdered products
Citation: M Alegría Serna-Barrera, Claudia Bas-Bellver, Lucía Seguí, Noelia Betoret, Cristina Barrera. Exploring fermentation with lactic acid bacteria as a pretreatment for enhancing antioxidant potential in broccoli stem powders[J]. AIMS Microbiology, 2024, 10(2): 255-272. doi: 10.3934/microbiol.2024013

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Abstract

Fruit and vegetable industries face a major environmental challenge with food loss and waste. Broccoli stems, comprising 38% of the plant's total weight, are usually discarded by the industry producing fourth-range and ready-to-use products, despite being rich in antioxidants, vitamins, fiber, carotenoids, phenolic compounds, and glucosinolates. Addressing the challenge of reducing waste in this sector includes the production of stable and nutrient-concentrated powders, which can be consumed directly or used as ingredients in functional food formulation. This study investigated fermentation with lactic acid bacteria (Limosilactobacillus reuteri, Lactiplantibacillus plantarum, and Lactobacillus salivarius) as a pretreatment for enhancing antioxidant and probiotic potential in broccoli stem powders. Results showed maximum counts 24 h after inoculation, and no effect of the previous disruption intensity on microbial growth was observed. Fermenting broccoli stems for 24 h with the three microbial strains led to a significant increase in total phenols and flavonoids but to a general reduction in the samples' capacity to scavenge DPPH and ABTS free radicals. Overall, ground broccoli stems exhibited the most favorable antioxidant properties following the 24 h fermentation step. The subsequent freeze-drying and final grinding had minimal impact on the microbial population but significantly enhanced the extractability of the antioxidant compounds. This study offers a valuable reference for researchers and stakeholders exploring the development of new products and innovations from vegetable waste.

Acknowledgments

The support for this research was provided through funding from the regional government of Valencia (Generalitat Valenciana) as part of the Rural Development Program 2014-2020 and the Spanish Ministry of Agriculture, Fisheries and Food for their contribution under the European Agricultural Fund for Rural Development, with the grant number AGCOOP_A/2021/020.

Conflict of interest

The authors declare no conflict of interest.

Author contributions

M Alegría Serna-Barrera: formal analysis, investigation, writing-original draft preparation; Claudia Bas-Bellver: formal analysis, investigation, methodology; Lucía Seguí: conceptualization, methodology, resources, writing-review and editing, visualization, supervision, project administration, funding acquisition; Noelia Betoret: conceptualization, writing-review and editing, funding acquisition; Cristina Barrera: conceptualization, methodology, resources, writing-review and editing, visualization, supervision, funding acquisition. All authors have read and agreed to the published version of the manuscript.

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