The effects of fermentation with Lactobacillus plantarum on the volatile flavors of mung beans were studied using a gas chromatograph-ion mobility spectrometer, electronic nose, relative odor activity values and sensory evaluation The main volatile compounds in unfermented mung beans were aldehydes such as nonanal, octanal and butanal, and esters such as ethyl hexanoate and ethyl acetate The relative contents of the beany flavor components (1-octen-3-ol, hexanal and hexanol) were relatively high in the unfermented samples The main volatile compounds of fermented mung beans (FMB) were acetic acid, ethyl hexanoate and ethyl acetate The relative content of the beany flavor components in FMB decreased significantly, with hexanal changing the most L plantarum 23169 was most effective at removing the beany flavor The electronic nose results showed that the flavor of L plantarum 23169 FMB and L plantarum 22699 FMB changed most and were similar, but the flavors from the three FMB samples could still be clearly distinguished According to relative odor activity values, the special smell of FMB were fruity and grassy with no beany flavor, and sensory evaluation showed that L plantarum YI-Y2013 provided a good “deodorization” effect, with the most obvious aromatic flavor and a high overall flavor coordination

Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans

Background Increased consumption of soymilk driven with amplified health interest and ongoing scientific efforts have incited fascination in the imminent development of plant-based novel formulations. Over the time, conventional fermentation has been pertinent to exert preservation effects besides improving the flavor and texture of the soymilk for an adequate acceptability. Scope and approach With the advent of advanced biotechnological interventions as systematic paradigms, improved starters are being employed to develop functional soymilk. This review integrates contemporary technical information about the imperative developmental benefits imparted by the soymilk consumption via the evolution of lactic acid bacteria from traditional starters to bioactive compounds producing bio-factories. Key findings and conclusions The novelty of this review is based on our holistic approach in collating the updated information on bioactivities of fermented soymilk in general while placing greater emphasis on the effects of advanced fermentation on soymilk functionality. The latest design to exploit custom-made strains in soymilk fermentation holds a promise which can be profitably implemented to meet consumer needs.

B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development

Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and consumption. Flavor is an important limiting factor of the acceptability and marketability of plant-based meat alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, and astringency, are often associated with plant proteins and products that use them. This study reviewed 276 articles to answer the following five research questions: (1) What are the volatile and nonvolatile compounds responsible for off-flavors? (2) What are the mechanisms by which these flavor compounds are generated? (3) What is the influence of thermal extrusion cooking (the primary structuring technique to transform plant proteins into fibrous products that resemble meat in texture) on the flavor characteristics of plant proteins? (4) What techniques are used in measuring the flavor properties of plant-based proteins and products? (5) What strategies can be used to reduce off-flavors and improve the sensory appeal of plant-based meat alternatives? This article comprehensively discusses, for the first time, the flavor issues of plant-based meat alternatives and the technologies available to improve flavor and, ultimately, acceptability.

https://helda.helsinki.fi/bitstream/10138/344593/1/Comp_Rev_Food_Sci_Food_Safe_2022_Wang_Flavor_challenges_in_extruded_plant_u2010based_meat_alternatives_A_review.pdf

Flavor challenges in extruded plant-based meat alternatives: A review.

Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid.

Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and fungi (Aspergillus spp. and Rhizopus spp.) produces a variety of novel compounds, most of which possess health benefits. This review is focused on the preventive and ameliorative potential of fermented soy foods and their components to manage neurodegenerative diseases, including Alzheimer's and Parkinson's diseases.

https://www.mdpi.com/2304-8158/10/3/636/pdf

Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases.

Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MS.

The influence of riboflavin (B2)-overproducing lactobacilli on the antioxidant status, isoflavone conversion, off-flavor reduction, amino acid profile, and viscosity of B2-bio-enriched fermented soymilk was investigated. Results showed that B2 in fermented soymilk was notably increased from 0.2 to 3.8 μg/mL for Lactobacillus fermentum UFG169 and to 1.9 μg/mL for Lactobacillus plantarum UFG10. The apparent viscosity significantly changed with rising acidity and agglutination of protein. The off-flavor volatile substances (hexanal and nonanal) were significantly reduced in fermented soymilk. Furthermore, a large amount of glucoside form isoflavones was deglycosylated into bioactive aglycones after 4 h up to 32 h. B2 content and isoflavones significantly improved the antioxidant status of soymilk. Partial least squares regression analysis correlated the strain activity and fermentation time with the improved nutritional and functional soymilk qualities. This study demonstrated the strategy for strain development for B2-bio-enriched fermentation to extend the health-promoting benefits of soymilk and soy-related foods. KEY POINTS: • B2-enriched fermentation enhanced the nutrition and functional status of soymilk. • Fermentation time significantly affected the apparent viscosity of fermented soymilk. • Off-flavor volatile substances were significantly reduced or even diminished. • Increased B2and bioactive isoflavones contributed to improved antioxidant potential.

Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes

Background Rising health awareness has driven tremendous public interest among food manufacturers and academicians in identifying and developing novel functional foods. Studies on the health-promoting benefits of soy products and their quality improvement measures have become the hotspot across the globe. However, there is limited information summarizing the existing soy products and their improved quality attributes associated with different technical strategies. Scope and approach New processing strategies (physical, chemical, and biological) applied in the modification of various soy products are summarized and their pre- and post-modified quality attributes are systematically reviewed. The current review also highlights the role of fermentation in enhancing the nutritional, sensory, and health-promoting features of soy products. Key findings and conclusions Traditionally processed soy products exhibit intrinsic quality defects such as beany flavor, high anti-nutrients content, complex structure, and low bioavailability of soy protein and isoflavones. New processing strategies including blending with extra ingredients, non-thermal treatment, dietary fiber modifications, acid treatment, germination and tailored fermentation could render these soy products with improved nutritional and sensory characteristics, especially, fermentation has been reported to provide soy products with enhanced health-promoting features such as anti-diabetic, anticancer, anti-inflammatory, and antioxidant effects as well as improving the cardiovascular and bone health. The information accumulated in this review may provide up-to-date evidence supporting diversified soy products as a class of important functional foods.

Jia-Shen Cai

Papers

Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MS.

B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development

Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes

An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies