Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification

Vincenzo Cantatore; Pasquale Filannino; Giuseppe Gambacorta; Ilaria De Pasquale; Stefan Pan; Marco Gobbetti; Raffaella Di Cagno

doi:10.3389/fmicb.2019.02574

Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification

Front Microbiol. 2019 Nov 6:10:2574. doi: 10.3389/fmicb.2019.02574. eCollection 2019.

Authors

Vincenzo Cantatore¹, Pasquale Filannino¹, Giuseppe Gambacorta¹, Ilaria De Pasquale¹, Stefan Pan², Marco Gobbetti³, Raffaella Di Cagno³

Affiliations

¹ Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
² PAN Surgelati Srl, Bolzano, Italy.
³ Faculty of Sciences and Technology, Libera Università di Bolzano, Bolzano, Italy.

Abstract

Apple by-products (ABP) underwent fermentation (48 h at 30°C, Fermented-ABP) with a selected binary culture of Weissella cibaria PEP23F and Saccharomyces cerevisiae AN6Y19. Compared to Raw-ABP and Chemically Acidified-ABP (CA-ABP), fermentation markedly increased the hydration properties of ABP. Fermentation led to the highest increases of total and insoluble dietary fibers (DF). Raw-, CA- and Fermented-ABP, at 5 and 10% (w w^-1 of flour), were the ingredients for making fortified wheat breads. Addition of ABP and mainly fermentation enhanced dough water absorption and stability, and markedly increased the content of DF. Fortification mainly with 5% of Fermented-ABP did not interfere with bread rheology and color. As shown by profiling volatile compounds, Fermented-ABP imparted agreeable and specific sensory attributes, also appreciated by sensory analysis, and decreased bread hydrolysis index, and delayed mold contamination and firming. Fermented-ABP were suitable ingredients to fortify wheat bread formula, which agreed with bio-economy and environmental sustainability concepts.

Keywords: apple by-products; dietary fibers; fermentation; hydration properties; wheat bread fortification.