Publicação
Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours quality
| Resumo: | This study explores the effects of germination and cooking as pretreatments, followed by fermentation using different starter cultures on the physicochemical, nutritional, and techno-functional properties of Beluga and Du Puy lentil flours, focusing on reducing antinutritional factors and enhancing nutrient bioavailability. Fermentation was conducted using lactic acid bacteria (Furfurilactobacillus rossiae and Lactobacillus brevis) and a probiotic yeast (Saccharomyces boulardii) as starter cultures, individually and in combination. Results showed significant improvements in protein content, which increased by up to 38.4 g/100 g dry weight (dw) in Beluga lentils, and γ-tocopherol levels, which reached 8.15 mg/100 g dw after fermentation with L. brevis. Also, in Beluga lentils, germination followed by fermentation with F. rossiae and S. boulardii reduced carbohydrates to 57.7 g/100 g dw. Germination alone enhanced sucrose concentrations to 4.09 g/100 g dw and 4.44 g/100 g dw both Beluga and Du Puy lentils, respectively, while fermentation reduced its levels and promoted glucose production, reaching up to 1.02 g/100 g dw. Reduction in antinutritional factors was notable, with decreased phytic acid and condensed tannins concentration. Techno-functional properties such as water and oil holding capacity, and emulsifying capacity also improved significantly across treatments, enhancing the versatility of lentil flours in diverse food applications. These results highlight the potential of tailored processing techniques to enhance the physico-chemical profile of lentils, providing a foundation for their use in developing nutrient-dense, plant-based food products. Such innovations offer sustainable alternatives to traditional food sources, aligning with the growing demand for high-yield, environmentally friendly options. |
|---|---|
| Autores principais: | Liberal, Ângela |
| Outros Autores: | Fernandes, Ângela; Pires, Tânia C.S.P.; Ferreira, Isabel C.F.R.; Vívar-Quintana, Ana Maria; Barros, Lillian |
| Assunto: | Lentils Fermentation Cooking Germination Antinutrients Techno-functional properties |
| Ano: | 2025 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade Politécnica de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital da UPB |
| _version_ | 1877782499524870144 |
|---|---|
| author | Liberal, Ângela |
| author2 | Fernandes, Ângela Pires, Tânia C.S.P. Ferreira, Isabel C.F.R. Vívar-Quintana, Ana Maria Barros, Lillian |
| author2_role | author author author author author |
| author_facet | Liberal, Ângela Fernandes, Ângela Pires, Tânia C.S.P. Ferreira, Isabel C.F.R. Vívar-Quintana, Ana Maria Barros, Lillian |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital da UPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Liberal, Ângela\",\"Person.identifier.cienciaID\":\"741E-B12D-9EB1\",\"Person.identifier.orcid\":\"0000-0002-9764-4894\"},{\"Person.name\":\"Fernandes, Ângela\",\"Person.identifier.cienciaID\":\"2015-0434-AE7C\",\"Person.identifier.orcid\":\"0000-0002-0157-9873\"},{\"Person.name\":\"Pires, Tânia C.S.P.\",\"Person.identifier.cienciaID\":\"321E-2D96-00CA\",\"Person.identifier.orcid\":\"0000-0002-3954-3833\",\"Person.identifier.researcherID\":\"Q-2842-2018\",\"Person.identifier.scopusAuthorID\":\"57057440000\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.cienciaID\":\"9418-CF95-9919\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\",\"Person.identifier.researcherID\":\"E-8500-2013\",\"Person.identifier.scopusAuthorID\":\"36868826600\"},{\"Person.name\":\"Vívar-Quintana, Ana Maria\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.cienciaID\":\"9616-35CB-D001\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\",\"Person.identifier.researcherID\":\"J-3600-2013\",\"Person.identifier.researcherID\":\"J-3600-2013\",\"Person.identifier.scopusAuthorID\":\"35236343600\",\"Person.identifier.scopusAuthorID\":\"57194900801\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital da UPB |
| datacite.creators.creator.creatorName.fl_str_mv | Liberal, Ângela Fernandes, Ângela Pires, Tânia C.S.P. Ferreira, Isabel C.F.R. Vívar-Quintana, Ana Maria Barros, Lillian |
| datacite.date.Accepted.fl_str_mv | 2025-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2025-06-02T10:24:41Z |
| datacite.date.embargoed.fl_str_mv | 2025-06-02T10:24:41Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Lentils Fermentation Cooking Germination Antinutrients Techno-functional properties |
| datacite.titles.title.fl_str_mv | Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours quality |
| dc.contributor.none.fl_str_mv | Biblioteca Digital da UPB |
| dc.creator.none.fl_str_mv | Liberal, Ângela Fernandes, Ângela Pires, Tânia C.S.P. Ferreira, Isabel C.F.R. Vívar-Quintana, Ana Maria Barros, Lillian |
| dc.date.Accepted.fl_str_mv | 2025-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2025-06-02T10:24:41Z |
| dc.date.embargoed.fl_str_mv | 2025-06-02T10:24:41Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/34531 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Lentils Fermentation Cooking Germination Antinutrients Techno-functional properties |
| dc.title.fl_str_mv | Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours quality |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | This study explores the effects of germination and cooking as pretreatments, followed by fermentation using different starter cultures on the physicochemical, nutritional, and techno-functional properties of Beluga and Du Puy lentil flours, focusing on reducing antinutritional factors and enhancing nutrient bioavailability. Fermentation was conducted using lactic acid bacteria (Furfurilactobacillus rossiae and Lactobacillus brevis) and a probiotic yeast (Saccharomyces boulardii) as starter cultures, individually and in combination. Results showed significant improvements in protein content, which increased by up to 38.4 g/100 g dry weight (dw) in Beluga lentils, and γ-tocopherol levels, which reached 8.15 mg/100 g dw after fermentation with L. brevis. Also, in Beluga lentils, germination followed by fermentation with F. rossiae and S. boulardii reduced carbohydrates to 57.7 g/100 g dw. Germination alone enhanced sucrose concentrations to 4.09 g/100 g dw and 4.44 g/100 g dw both Beluga and Du Puy lentils, respectively, while fermentation reduced its levels and promoted glucose production, reaching up to 1.02 g/100 g dw. Reduction in antinutritional factors was notable, with decreased phytic acid and condensed tannins concentration. Techno-functional properties such as water and oil holding capacity, and emulsifying capacity also improved significantly across treatments, enhancing the versatility of lentil flours in diverse food applications. These results highlight the potential of tailored processing techniques to enhance the physico-chemical profile of lentils, providing a foundation for their use in developing nutrient-dense, plant-based food products. Such innovations offer sustainable alternatives to traditional food sources, aligning with the growing demand for high-yield, environmentally friendly options. |
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| person_str_mv | Liberal, Ângela Liberal, Ângela https://www.ciencia-id.pt/741E-B12D-9EB1 741E-B12D-9EB1 http://orcid.org/0000-0002-9764-4894 0000-0002-9764-4894 Fernandes, Ângela Fernandes, Ângela https://www.ciencia-id.pt/2015-0434-AE7C 2015-0434-AE7C http://orcid.org/0000-0002-0157-9873 0000-0002-0157-9873 Pires, Tânia C.S.P. Pires, Tânia C.S.P. https://www.ciencia-id.pt/321E-2D96-00CA 321E-2D96-00CA http://orcid.org/0000-0002-3954-3833 0000-0002-3954-3833 Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 Vívar-Quintana, Ana Maria Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 |
| publishDate | 2025 |
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| spelling | engElsevierengThis study explores the effects of germination and cooking as pretreatments, followed by fermentation using different starter cultures on the physicochemical, nutritional, and techno-functional properties of Beluga and Du Puy lentil flours, focusing on reducing antinutritional factors and enhancing nutrient bioavailability. Fermentation was conducted using lactic acid bacteria (Furfurilactobacillus rossiae and Lactobacillus brevis) and a probiotic yeast (Saccharomyces boulardii) as starter cultures, individually and in combination. Results showed significant improvements in protein content, which increased by up to 38.4 g/100 g dry weight (dw) in Beluga lentils, and γ-tocopherol levels, which reached 8.15 mg/100 g dw after fermentation with L. brevis. Also, in Beluga lentils, germination followed by fermentation with F. rossiae and S. boulardii reduced carbohydrates to 57.7 g/100 g dw. Germination alone enhanced sucrose concentrations to 4.09 g/100 g dw and 4.44 g/100 g dw both Beluga and Du Puy lentils, respectively, while fermentation reduced its levels and promoted glucose production, reaching up to 1.02 g/100 g dw. Reduction in antinutritional factors was notable, with decreased phytic acid and condensed tannins concentration. Techno-functional properties such as water and oil holding capacity, and emulsifying capacity also improved significantly across treatments, enhancing the versatility of lentil flours in diverse food applications. These results highlight the potential of tailored processing techniques to enhance the physico-chemical profile of lentils, providing a foundation for their use in developing nutrient-dense, plant-based food products. Such innovations offer sustainable alternatives to traditional food sources, aligning with the growing demand for high-yield, environmentally friendly options.application/pdfengBiotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours qualityPersonalLiberal, ÂngelaDSpacehttp://dspace.org/items/b5aa6848-62a1-43fb-9fa8-2139031462c3DSpacehttp://dspace.org/items/b5aa6848-62a1-43fb-9fa8-2139031462c3LiberalÂngelaCiência IDhttps://www.ciencia-id.pt741E-B12D-9EB1ORCIDhttp://orcid.org0000-0002-9764-4894PersonalFernandes, ÂngelaDSpacehttp://dspace.org/items/6233e657-3885-40a3-885e-0d51cf4dbaadDSpacehttp://dspace.org/items/6233e657-3885-40a3-885e-0d51cf4dbaadFernandesÂngelaCiência IDhttps://www.ciencia-id.pt2015-0434-AE7CORCIDhttp://orcid.org0000-0002-0157-9873PersonalPires, Tânia C.S.P.DSpacehttp://dspace.org/items/34af4d18-b8ae-4329-9450-69dc35ed448fDSpacehttp://dspace.org/items/34af4d18-b8ae-4329-9450-69dc35ed448fPiresTânia C.S.P.Ciência IDhttps://www.ciencia-id.pt321E-2D96-00CAORCIDhttp://orcid.org0000-0002-3954-3833Researcher IDhttps://www.researcherid.comQ-2842-2018Scopus Author IDhttps://www.scopus.com57057440000PersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600Vívar-Quintana, Ana MariaPersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801HostingInstitutionOrganizationalBiblioteca Digital da UPBe-mailmailto:dspace@unipb.ptdspace@unipb.ptISSNIsPartOf2212-4292DOIIsPartOf10.1016/j.fbio.2025.1067202025-06-02T10:24:41Z20252025-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/34531http://purl.org/coar/access_right/c_abf2open accessLentilsFermentationCookingGerminationAntinutrientsTechno-functionalproperties1275317 bytesFundação para a Ciência e a TecnologiaMountain Research Center - UIDB/00690/2020info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PTUIDB/00690/20206817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaMountain Research Center - UIDP/00690/2020info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PTUIDP/00690/20206817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PTLA/P/0007/20206817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal article2025http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.unipb.pt/bitstreams/ddc92147-d066-4cab-8394-d3168aeec76b/downloadFood Bioscience69117 |
| spellingShingle | Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours quality Liberal, Ângela Lentils Fermentation Cooking Germination Antinutrients Techno-functional properties |
| status | SINGLETON |
| subject.fl_str_mv | Lentils Fermentation Cooking Germination Antinutrients Techno-functional properties |
| title | Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours quality |
| title_full | Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours quality |
| title_fullStr | Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours quality |
| title_full_unstemmed | Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours quality |
| title_short | Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours quality |
| title_sort | Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours quality |
| topic | Lentils Fermentation Cooking Germination Antinutrients Techno-functional properties |
| topic_facet | Lentils Fermentation Cooking Germination Antinutrients Techno-functional properties |
| url | http://hdl.handle.net/10198/34531 |
| visible | 1 |