Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption

Author(s)

Cucick, Ana Clara Candelaria ; Obermaier, Lisa ; Frota, Elionio Galvao ; Suzuki, Juliana Yumi ; Nascimento, Karen Reboucas ; Fabi, Joao Paulo ; Rychlik, Michael ; Franco, Bernadette Dora Gombossy de Melo ; Saad, Susana Marta Isay

• Document type: Journal article
• Source: International Journal of Food Microbiology; v. 425, p. 15-pg., 2024-09-01.

Abstract

Global concerns over folate deficiency, the risks of excessive synthetic folic acid consumption, and food loss implications for environmental sustainability and food security drive needs of innovative approaches that align food by-product valorisation with folate bio-enrichment. This study explored the use of three fruit by-products extracts (grape, passion fruit, and pitaya) and whey to develop a folate bio-enriched fermented whey-based beverage. Three strains ( Lacticaseibacillus rhamnosus LGG, Bifidobacterium infantis BB-02, and Streptococcus thermophilus TH-4) were tested for folate production in different fermentation conditions in modified MRS medium and in a whey-based matrix prepared with water extracts of these fruit by-products. B. infantis BB-02 and S. thermophilus TH-4, alone and in co-culture, were the best folate producers. The selection of cultivation conditions, including the presence of different substrates and pH, with grape by-product water extract demonstrating the most substantial effect on folate production among the tested extracts, was crucial for successfully producing a biofortified fermented whey-based beverage (FWBB). The resulting FWBB provided 40.7 mu g of folate per 100 mL after 24 h of fermentation at 37 degrees C, effectively leveraging food by-products. Moreover, the beverage showed no cytotoxicity in mouse fibroblast cells tests. This study highlights the potential for valorising fruit by-products and whey for the design of novel bioenriched foods, promoting health benefits and contributing to reduced environmental impact from improper disposal. (AU)

• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
• FAPESP's process: 18/12190-2 - Exploring fruit by-products and whey for the design of innovative foods with increased content of vitamins produced by lactic acid bacteria (Acronym: VITALAB)
• Grantee: Susana Marta Isay Saad
• Support Opportunities: Regular Research Grants
• FAPESP's process: 21/11967-6 - Center of Sciences for the Development CCD - Solutions for post-consumer waste: packaging and products
• Grantee: Eloísa Elena Corrêa Garcia
• Support Opportunities: Research Grants - Science Centers for Development