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Probiotic red quinoa drinks for celiacs and lactose intolerant people: study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion.

Authors
  • Cerdá-Bernad, Débora1
  • Valero-Cases, Estefanía1
  • Pastor, Joaquín-Julián2
  • Frutos, María José1
  • Pérez-Llamas, Francisca3
  • 1 Agro-Food Technology Department, CIAGRO-UMH, Miguel Hernández University, Alicante, Spain. , (Spain)
  • 2 Engineering Department, CIAGRO-UMH, Miguel Hernández University, Alicante, Spain. , (Spain)
  • 3 Physiology Department, University of Murcia, Murcia, Spain. , (Spain)
Type
Published Article
Journal
International journal of food sciences and nutrition
Publication Date
Feb 01, 2022
Volume
73
Issue
1
Pages
49–59
Identifiers
DOI: 10.1080/09637486.2021.1921707
PMID: 33957848
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

The consumption of probiotic foods is rather limited for many sectors of the population (vegans, lactose intolerant and celiacs). Therefore, it is necessary to offer functional alternatives for these sectors. Different red quinoa drinks were fermented with L. plantarum (QLPBB) and B. longum (QBLBB) at different times. Results showed that microbial concentration reached high levels (6-8 Log CFU/mL) after 6 h and probiotic viability was very high (6 Log CFU/mL) after gastrointestinal digestion (GD). However, QBLBB reached the best probiotic concentration at 24 h. From 6 h of fermentation, probiotic resistance to some antibiotics, especially B. longum, could have a great potential to restore the intestinal microbiota during and after treatment with certain antibiotics. QLPBB showed the highest levels of total polyphenols and antioxidant capacity (AOC) after GD. Therefore, these red quinoa drinks have potential as functional probiotic beverages for vegans, celiacs and allergic to milk protein and lactose-intolerant people.

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