Bebida funcional obtenida a partir de subproductos hortícolas
- J.A. Salas-Millán 1
- A. Conesa-Bueno 1
- E. Aguayo 1
- 1 Instituto de Biotecnología Vegetal (UPCT)
- López Marín, Josefa (ed. lit.)
- Gallegos Cedillo, Víctor M. (ed. lit.)
- Giménez Martínez, Almudena (ed. lit.)
- Rodríguez, Roberto A. (ed. lit.)
Publisher: SECH (Sociedad Española de Ciencias Hortícolas)
ISBN: 978-84-09-63831-4
Year of publication: 2024
Pages: 24-27
Congress: Grupos de trabajo de horticultura, alimentación y salud, fertilización y sustratos, fresón y otros frutos rojos. Jornadas (1. 2024. Cartagena)
Type: Conference paper
Abstract
In the functional category, new fermented beverages with probiotic potential are being developed for their health benefits. Fermentation is a chemical process, widely used in the food industry, in which specific microorganisms are involved in the transformation of substrates into products with different physico-chemical, sensory and functional characteristics. In the present research, the fermentation process is carried out on leaves of horticultural by-products inoculated with Lactiplantibacillus plantarum, obtaining a beverage enriched in polyphenols (249 mg GA/L). Under the assisted fermentation conditions studied, the bioactive compounds present in the by-product leaf were transferred to the fermented liquid, increasing its antioxidant capacity and functional value. The bioactive compounds identified and quantified were mainly phenolic acids and flavonoids. Microbiological analysis showed lactic acid bacterial population values higher than 8 log CFU/mL, providing a beverage with probiotic potential. This work is an example of the revaluation of horticultural by-products in the context of a circular economy model and diversification of the agricultural sector.