Premium
Technology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste
Author(s) -
Bartkiene Elena,
Zokaityte Egle,
Lele Vita,
Sakiene Vytaute,
Zavistanaviciute Paulina,
Klupsaite Dovile,
Bendoraitiene Joana,
NavikaiteSnipaitiene Vesta,
Ruzauskas Modestas
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14285
Subject(s) - pediococcus acidilactici , food science , lactobacillus casei , fermentation , antimicrobial , chemistry , lactobacillus , lactic acid , bacteria , biology , lactobacillus plantarum , organic chemistry , genetics
Summary The aim of this study was to apply fermentation with Pediococcus acidilactici LUHS 29, P. pentosaceus LUHS 183, Lactobacillus casei LUHS 210 and L. uvarum LUHS 245 strains, as well as ultrasonication ( US ) for whole hemp ( Cannabis sativa L.) seed paste ( HSP ) treatment and preparation of emulsions ( HSE ). Additionally, the biogenic amine ( BA ) content and antimicrobial properties of the prepared products were evaluated. It was found that US and fermentation reduced total bacteria count in HSP . The highest BA content was found in US ‐treated HSP (639.87 mg kg −1 ). HSE US , HSE LUHS 29 , HSE LUHS 183 , HSE LUHS 210 and HSE LUHS 245 samples showed lower ζ‐potential. The highest overall acceptability ( OA ) was established for HSE LUHS 245 , and correlations were established between the emotions induced by the different HSE products and OA . Pure LAB showed a broad variety of pathogen inhibition; however, the antimicrobial activity of HSP was very low, and HSE did not show any antimicrobial properties. Finally, treatment with selected LAB can be recommended for preparation of stable emulsions, and the most acceptable beverages can be obtained by using LUHS 245 strain.