Plant-based beverages from germinated and ungerminated seeds, as a source of probiotics, and bioactive compounds with health benefits – Part 1: Legumes

Adriana Dalila Criste; Adriana Cristina Urcan; Cristian Ovidiu Coroian; Lucian Copolovici; Dana Maria Copolovici; Ramona Flavia Burtescu; Neli Kinga Oláh

doi:10.20944/preprints202305.0772.v1

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preprints.org > biology and life sciences > food science and technology > doi: 10.20944/preprints202305.0772.v1

Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Plant-based beverages from germinated and ungerminated seeds, as a source of probiotics, and bioactive compounds with health benefits – Part 1: Legumes

Adriana Dalila Criste

Adriana Cristina Urcan

Cristian Ovidiu Coroian

^* ,

Lucian Copolovici

Dana Maria Copolovici

Ramona Flavia Burtescu

Neli Kinga Oláh

Version 1 : Received: 10 May 2023 / Approved: 11 May 2023 / Online: 11 May 2023 (02:56:52 CEST)

A peer-reviewed article of this Preprint also exists.

Criste, A.D.; Urcan, A.C.; Coroian, C.O.; Copolovici, L.; Copolovici, D.M.; Burtescu, R.F.; Oláh, N.K. Plant-Based Beverages from Germinated and Ungerminated Seeds, as a Source of Probiotics, and Bioactive Compounds with Health Benefits—Part 1: Legumes. Agriculture 2023, 13, 1185. Criste, A.D.; Urcan, A.C.; Coroian, C.O.; Copolovici, L.; Copolovici, D.M.; Burtescu, R.F.; Oláh, N.K. Plant-Based Beverages from Germinated and Ungerminated Seeds, as a Source of Probiotics, and Bioactive Compounds with Health Benefits—Part 1: Legumes. Agriculture 2023, 13, 1185.

Abstract

: Consumption of plant-based milk replacers has increased in recent years due to health benefits, benefits attributed mainly to the content of phenolic compounds, fatty acids, or bioactive compounds with antioxidant activity. In this context, we proposed to obtain two types of less studied plant-based beverages, namely lupine and chickpea beverages, as well as the possibility of getting these beverages using germinated seeds and even obtaining probiotic drinks through fermentation with Lactobacillus plantarum 299v. To evaluate the quality of the obtained products, we determined their content of proteins, fatty acids, organic acids, volatile compounds, and phenolic compounds. We evaluated the antioxidant activity of the obtained herbal drinks, and a load of probiotic microorganisms present after the fermentation process. Both lupine and chickpea drinks have the desired properties, high content of fatty acids and phenolic compounds, that bring probiotic benefits.

Keywords

plant-based beverages; lupine; chickpea; Lactobacillus plantarum; probiotic drinks; bioactive compounds.

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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