A Study On The Technology Of Chickpea Beverage Fermented By Probiotics And Its Nutritional And Active Components

With the growing consumer demand for functional plant-based foods,the market for plant-based beverages,including plant-based protein milk drinks,is on the rise.Chickpeas are considered a nutrient-rich plant nutrition source with numerous functional health ingredients.Ultrasound-assisted lactic acid bacteria fermentation is used to increase chickpea beverages’ nutritional and bioactive content.Ultrasound-assisted fermentation can shorten fermentation time and reduce costs.This study utilized ultrasound-assisted fermentation to develop functional chickpea beverages and assessed the impact of this fermentation technique on beverage quality.The main content and results of the study are as follows:1.The study evaluated a strain of lactic acid bacteria for gastric tract resilience and carbohydrate metabolic ability.Through PCR sequencing technology,three types of lactic acid bacteria were identified from thirteen strains: Limosilactobacillus fermentum S2601-2,Lactiplantibacillus plantarum S2601-3,and Lacticaseibacillus paracasei S2601-8.These identified strains were used as potential probiotics for testing carbohydrate fermentation and gastrointestinal stress tolerance.After 24 hours of sugar fermentation,these strains produced equal concentrations of lactic acid.Moreover,L.paracasei S2601-8 could not utilize glucose like other strains.L.plantarum S2601-3 could not survive in gastric juice,while L.paracasei S2601-8 was sensitive to bile salts,extreme conditions(including 0.4% phenol content,10% saline,or temperatures of 4°C and 55°C).L.paracasei S2601-8 and L.fermentum S2601-2 displayed the highest and lowest gastrointestinal stress sensitivity,respectively,but statistical analysis showed no significant differences between these organisms’ reactions..2.The study optimized fermentation parameters for chickpeas.Using the response surface method and the Box-Behnken design to create a predictive model,L.paracasei S2601-8,which exhibited high antioxidant activity in preliminary microbial screening,was employed to optimize chickpea-fermented beverages and their optimal parameters.The best fermentation parameters determined were: solids content(20.8%),inoculation amount(3%),time(16 h),and temperature(43.5°C),resulting in 2.00 mg/m L of lactic acid concentration and 0.10 mg/m L of phenol content.3.The Box-Behnken design and response surface methodology were used to optimize the ultrasonic treatment process to enhance the nutritional quality of fermented chickpea beverages.The results indicated that ultrasonic frequency and time were key parameters affecting the fermentation process,with less impact from ultrasonic power.The optimal fermentation process was established: start ultrasonic treatment 3 hours after fermentation,ultrasonic time of 80 minutes,frequency of 27.5 k Hz,and power of 100 W/L.The resulting chickpea milk beverage had a reducing sugar content of 0.23 mg/m L,lactic acid content of 2.93 mg/m L,and cell vitality of 0.49.SEM and TEM micro-analyses further indicated that ultrasonic-assisted fermentation made the drink’s structure more uniform and stable.This is because ultrasonic treatment further destroys the chickpea cell wall,allowing for the even distribution of large molecules.4.The study assessed the impact of ultrasound-assisted fermentation on chickpea beverages’ nutritional and sensory quality.The research compared the effects of conventional fermentation and ultrasound-assisted fermentation on chickpea beverages’ nutritional,chemical,and sensory properties.Using scanning electron microscopy,transmission electron microscopy,atomic force microscopy,and infrared spectroscopy for its microstructure and chemical structure analysis.HPLC was used to measure its phytochemicals and organic acid content.The electronic nose was also employed to detect volatile organic compounds present,and the effectiveness of the processing method was assessed based on consumer acceptance,evaluating its physical properties.The results revealed that ultrasound application significantly altered the beverage’s chemical composition and microstructure.The presence of different organic acids suggested various fermentation pathways for L.paracasei S2601-8.The total phytochemical content of unfermented,fermented,and ultrasound-assisted beverages was 55.41,66.71,and 64.51μg/ml,respectively,and the phytosterol content in the samples was significantly reduced.Similarly,volatile compounds in samples fermented in two different ways also varied.The study showed that both traditional and ultrasound-assisted fermentation methods could improve the performance of chickpea beverages,each with its unique advantages and potential effects.5.The development of an online detection method based on near-infrared spectroscopy to monitor the phytochemical components in chickpea beverages.Phytochemicals in chickpeas provide an important nutrient source for humans,animals,and the food industry.The study analyzed the phytochemical components in chickpea beverages based on near-infrared spectroscopy(NIR)combined with an effective variable selection algorithm.HPLC was used to detect phytochemicals as a reference amount for analysis,and multivariate analysis based on validation set correlation coefficient(Rp),prediction root mean square error(RMSEP),and residual prediction bias(RPD)was used to evaluate model results.The competitive adaptive reweighted sampling least squares(CARS-PLS)model achieved excellent results for chlorogenic acid(Rp =0.93,RPD = 2.77),biotin A(Rp = 0.92,RPD = 2.68),p-coumaric acid(Rp = 0.90,RPD = 2.32),and stigmasterol(Rp = 0.93,RPD = 2.88).This study demonstrated that NIR spectroscopy combined with CARS-PLS can be used for non-destructive quantitative prediction of phytochemicals in chickpea beverages.This method can also be used for online monitoring during the manufacture and storage of chickpea beverages,making it more convenient and efficient.Conclusion: This work used ultrasound-assisted fermentation to raise the nutritional value and quality of chickpea beverages.Box-Behnken Design and Response Surface Methodology were used to determine the ideal fermentation and ultrasonic parameters.Confirmatory analyses showed structural alterations and variations in the biochemical composition of the beverage,which pointed to a considerable impact of the ultrasonic treatment on the beverage’s quality.Although fermentation with ultrasonic assistance increased the nutritious content,it did not differ significantly from conventional fermentation.Depending on the settings used,this procedure is best suited for the targeted increase of particular nutritional components or eliminating undesirable material.