Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough
Abstract
:Featured Application
Abstract
1. Introduction
2. Materials and Methods
2.1. Materials, Microorganisms and Culture Conditions
2.2. Analysis of the Properties of Sourdoughs
2.2.1. Total Titratable Acidity
2.2.2. Antifungal Properties of Sourdoughs
2.2.3. Antibacterial Properties of Sourdoughs
2.3. Optimization of Sourdough Fermentation Parameters
2.3.1. Plackett–Burman Design (PBD)
2.3.2. Response Surface Methodology (RSM)
2.4. The Composition of Organic Acids, Flavonoids and Polyphenolic Compounds in Sourdoughs by RP-HPLC-DAD
2.5. Statistical Analysis
3. Results and Discussion
3.1. Sourdough Fermentation Process Optimization
3.1.1. Selection of the Most Important Fermentation Parameters by Plackett–Burman Design (PBD)
3.1.2. Optimization of Gluten-Free Sourdough’s Solid-State Fermentation (SSF) by Response Surface Methodology (RSM)
(1) Acidification Capacity (TTA)
(2) Inhibitory Effects
3.2. The Organic Acids, Flavonoids and Polyphenolic Compounds Bioactive Composition of the Optimized Sourdough
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Codification of the Independent Variables/Factors | Minimum Value, −1 | Maximum Value, +1 |
---|---|---|
A, Dough Yield (DY) | 250.00 | 700.00 |
B, Inoculum of L. paracasei ssp. paracasei MIUG BL 21 (% v/w) | 0.00 | 4.00 |
C, Inoculum of L. brevis MIUG BL 38 (% v/w) | 0.00 | 4.00 |
D, Inoculum of L. parabuchneri MIUG BL 24 (% v/w) | 0.00 | 4.00 |
E, Inoculum of Leu. mesenteroides ssp. mesenteroides MIUG BL 40 (% v/w) | 0.00 | 4.00 |
F, Okara (% w/w) | 0.00 | 10.00 |
G, Fermentation temperature (°C) | 25.00 | 45.00 |
H, Fermentation time (h) | 24.00 | 96.00 |
Independent Variable/Factors | Minimum Value, −1 | Central Value, 0 | Maximum Value, +1 | Axial Points | |
---|---|---|---|---|---|
−α | +α | ||||
A, Dough Yield (DY) | 250.00 | 475.00 | 700.00 | −60.14 | 1010.14 |
B, Inoculum of L. paracasei ssp. paracasei MIUG BL 21 (% v/w) | 0.00 | 2.00 | 4.00 | −2.75 | 6.75 |
C, Inoculum of L. parabuchneri MIUG BL 24 (% v/w) | 0.00 | 2.00 | 4.00 | −2.75 | 6.75 |
D, Okara (%, w/w) | 0.00 | 5.00 | 10.00 | −6.89 | 16.89 |
E, Fermentation temperature (°C) | 25.00 | 35.00 | 45.00 | 11.21 | 58.78 |
F, Fermentation time (h) | 24.00 | 60.00 | 96.00 | −25.62 | 145.62 |
Run | Factors | Responses | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
A | B | C | D | E | F | G | H | TTA, mL NaOH 0.1N | I, % A. niger 1 | I, % A. flavus | I, % Penicillium spp. 1 | I, % Bacillus spp. 1 | |
1 | 250.00 | 4.00 | 4.00 | 0.00 | 4.00 | 0.00 | 25.00 | 24.00 | 11.23 | 21.27 | 56.36 | 6.90 | 2.23 |
2 | 700.00 | 0.00 | 0.00 | 0.00 | 4.00 | 10.00 | 45.00 | 24.00 | 11.00 | −0.81 | 43.18 | −1.55 | −9.48 |
3 | 700.00 | 0.00 | 4.00 | 0.00 | 0.00 | 0.00 | 45.00 | 96.00 | 10.67 | 41.64 | 45.45 | 8.90 | −34.50 |
4 | 250.00 | 4.00 | 0.00 | 0.00 | 0.00 | 10.00 | 45.00 | 96.00 | 13.73 | 31.26 | 57.73 | 29.83 | −36.07 |
5 | 700.00 | 4.00 | 0.00 | 4.00 | 4.00 | 0.00 | 45.00 | 24.00 | 14.77 | −8.88 | 51.82 | 16.21 | 2.69 |
6 | 250.00 | 4.00 | 4.00 | 4.00 | 0.00 | 10.00 | 45.00 | 24.00 | 10.23 | −6.43 | 51.36 | 55.00 | −16.42 |
7 | 700.00 | 4.00 | 0.00 | 4.00 | 0.00 | 0.00 | 25.00 | 96.00 | 27.10 | −7.97 | 51.82 | 21.55 | 16.60 |
8 | 700.00 | 0.00 | 4.00 | 4.00 | 0.00 | 10.00 | 25.00 | 24.00 | 27.87 | −32.96 | 29.09 | −2.41 | −11.59 |
9 | 250.00 | 0.00 | 4.00 | 4.00 | 4.00 | 0.00 | 45.00 | 96.00 | 11.60 | 10.03 | 50.00 | 23.45 | −5.46 |
10 | 250.00 | 0.00 | 0.00 | 4.00 | 4.00 | 10.00 | 25.00 | 96.00 | 28.77 | 10.76 | 43.18 | 24.83 | 25.55 |
11 | 250.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 25.00 | 24.00 | 5.90 | 13.55 | 15.00 | −21.03 | 25.27 |
12 | 700.00 | 4.00 | 4.00 | 0.00 | 4.00 | 10.00 | 25.00 | 96.00 | 38.90 | −6.72 | 50.91 | 26.90 | 65.22 |
Run | Factors | Responses | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
A | B | C | D | E | F | TTA, mL NaOH 0.1N | Antifungal Activity against A. niger I, % 1 | Antifungal Activity against A. flavus I, % 1 | Antifungal Activity against Penicillium spp. I, % 1 | Antibacterial Activity against Bacillus spp. I, % 1 | |
1 | 250.00 | 4.00 | 0.00 | 0.00 | 45.00 | 24.00 | 9.30 | −35.00 | 24.09 | 42.50 | 18.00 |
2 | 250.00 | 0.00 | 4.00 | 0.00 | 45.00 | 24.00 | 10.50 | −57.00 | 4.09 | 27.50 | 30.00 |
3 | 250.00 | 4.00 | 4.00 | 0.00 | 45.00 | 96.00 | 20.00 | −34.38 | 11.14 | 28.75 | 27.50 |
4 | 475.00 | 2.00 | 2.00 | 5.00 | 35.00 | 145.62 | 22.00 | 15.00 | 56.82 | 67.50 | 78.00 |
5 | 475.00 | 2.00 | 2.00 | 5.00 | 35.00 | 60.00 | 26.00 | 40.00 | 81.82 | 100.00 | 100.00 |
6 | 475.00 | 2.00 | 6.75 | 5.00 | 35.00 | 60.00 | 30.00 | 100.00 | 75.91 | 100.00 | 100.00 |
7 | 250.00 | 4.00 | 4.00 | 10.00 | 45.00 | 24.00 | 23.00 | 40.00 | 61.82 | 62.50 | 42.00 |
8 | 250.00 | 4.00 | 4.00 | 10.00 | 25.00 | 96.00 | 24.00 | 70.00 | 66.36 | 62.50 | 100.00 |
9 | 475.00 | 2.00 | 2.00 | 5.00 | 35.00 | 60.00 | 24.00 | 40.00 | 63.18 | 66.25 | 20.00 |
10 | −60.14 | 2.00 | 2.00 | 5.00 | 35.00 | 60.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |
11 | 700.00 | 0.00 | 0.00 | 0.00 | 25.00 | 96.00 | 2.00 | −14.00 | 43.64 | 2.00 | −55.00 |
12 | 700.00 | 0.00 | 4.00 | 0.00 | 25.00 | 24.00 | 9.00 | 32.00 | 35.00 | 20.00 | 36.00 |
13 | 475.00 | 2.00 | 2.00 | 16.89 | 35.00 | 60.00 | 28.05 | 60.00 | 100.00 | 100.00 | 100.00 |
14 | 700.00 | 0.00 | 0.00 | 10.00 | 25.00 | 24.00 | 9.00 | −36.00 | 11.82 | −32.79 | −61.00 |
15 | 700.00 | 4.00 | 4.00 | 10.00 | 45.00 | 96.00 | 29.00 | 0.00 | 31.06 | 50.00 | 63.00 |
16 | 700.00 | 4.00 | 0.00 | 0.00 | 25.00 | 24.00 | 10.00 | 30.00 | 45.91 | 40.00 | 73.00 |
17 | 700.00 | 4.00 | 4.00 | 0.00 | 25.00 | 96.00 | 22.00 | 55.00 | 49.09 | 41.25 | 100.00 |
18 | 250.00 | 0.00 | 0.00 | 10.00 | 25.00 | 96.00 | 8.00 | 30.00 | 20.91 | −28.45 | −7.00 |
19 | 700.00 | 4.00 | 4.00 | 0.00 | 45.00 | 24.00 | 20.00 | 8.00 | 50.00 | 68.75 | 54.17 |
20 | 475.00 | 2.00 | 2.00 | 5.00 | 35.00 | 60.00 | 24.00 | 56.00 | 60.45 | 65.00 | 83.33 |
21 | 475.00 | 2.00 | 2.00 | −6.89 | 35.00 | 60.00 | 23.00 | 40.00 | 62.27 | 77.50 | 95.83 |
22 | 250.00 | 0.00 | 0.00 | 10.00 | 45.00 | 24.00 | 10.00 | −35.00 | −9.09 | −23.32 | −24.17 |
23 | 700.00 | 4.00 | 0.00 | 0.00 | 45.00 | 96.00 | 14.00 | 18.50 | 47.73 | 56.25 | 55.00 |
24 | 475.00 | 2.00 | 2.00 | 5.00 | 35.00 | 60.00 | 15.00 | 2.00 | 100.00 | 38.75 | 72.00 |
25 | 250.00 | 4.00 | 0.00 | 10.00 | 45.00 | 96.00 | 9.00 | −9.00 | −18.64 | 27.50 | 14.00 |
26 | 1010.14 | 2.00 | 2.00 | 5.00 | 35.00 | 60.00 | 15.00 | 15.00 | 46.82 | 38.92 | 100.00 |
27 | 250.00 | 0.00 | 4.00 | 10.00 | 45.00 | 96.00 | 20.00 | −30.00 | 0.00 | 33.75 | 83.00 |
28 | 250.00 | 0.00 | 4.00 | 0.00 | 25.00 | 96.00 | 19.00 | 58.00 | 59.55 | 70.00 | 100.00 |
29 | 475.00 | 2.00 | 2.00 | 5.00 | 35.00 | 60.00 | 26.00 | 43.00 | 50.00 | 68.75 | 90.00 |
30 | 250.00 | 4.00 | 4.00 | 0.00 | 25.00 | 24.00 | 9.00 | 25.00 | 32.73 | 38.75 | 38.33 |
31 | 700.00 | 0.00 | 4.00 | 10.00 | 45.00 | 24.00 | 21.00 | 20.00 | 45.15 | 41.25 | 47.50 |
32 | 475.00 | 2.00 | 2.00 | 5.00 | 35.00 | 60.00 | 24.00 | 45.00 | 55.91 | 61.25 | 81.67 |
33 | 700.00 | 4.00 | 0.00 | 10.00 | 25.00 | 96.00 | 25.00 | 20.00 | 58.64 | 61.25 | 100.00 |
34 | 250.00 | 4.00 | 0.00 | 10.00 | 25.00 | 24.00 | 10.00 | 10.00 | 38.18 | 33.75 | −10.00 |
35 | 475.00 | 2.00 | 2.00 | 5.00 | 35.00 | −25.62 | 9.00 | 3.00 | 37.73 | 41.25 | 60.00 |
36 | 250.00 | 4.00 | 0.00 | 0.00 | 25.00 | 96.00 | 19.00 | 75.00 | 76.82 | 70.00 | 100.00 |
37 | 250.00 | 0.00 | 0.00 | 0.00 | 45.00 | 96.00 | 7.00 | −20.00 | 31.82 | −21.38 | −16.00 |
38 | 475.00 | 2.00 | 2.75 | 5.00 | 35.00 | 60.00 | 15.00 | 36.00 | 56.82 | 52.62 | 63.33 |
39 | 475.00 | 2.00 | 2.00 | 5.00 | 35.00 | 60.00 | 25.00 | 88.00 | 62.73 | 67.50 | 100.00 |
40 | 475.00 | 2.75 | 2.00 | 5.00 | 35.00 | 60.00 | 23.00 | 40.00 | 62.27 | 35.75 | 90.00 |
41 | 250.00 | 0.00 | 4.00 | 10.00 | 25.00 | 24.00 | 10.00 | −2.00 | 27.27 | 43.75 | 50.83 |
42 | 475.00 | 6.75 | 2.00 | 5.00 | 35.00 | 60.00 | 27.00 | 44.00 | 69.55 | 87.50 | 100.00 |
43 | 700.00 | 0.00 | 4.00 | 0.00 | 45.00 | 96.00 | 20.00 | 20.00 | 40.91 | 40.00 | 54.17 |
44 | 475.00 | 2.00 | 2.00 | 5.00 | 35.00 | 60.00 | 25.00 | 50.00 | 50.45 | 81.25 | 91.67 |
45 | 700.00 | 4.00 | 0.00 | 10.00 | 45.00 | 24.00 | 10.00 | −36.00 | 11.36 | 31.25 | 59.17 |
46 | 700.00 | 0.00 | 0.00 | 0.00 | 45.00 | 24.00 | 7.00 | −11.00 | −6.82 | −21.56 | −40.00 |
47 | 700.00 | 0.00 | 4.00 | 10.00 | 25.00 | 96.00 | 25.00 | 15.00 | 72.73 | 55.00 | 100.00 |
48 | 250.00 | 0.00 | 0.00 | 0.00 | 25.00 | 24.00 | 7.00 | −21.00 | 15.91 | −35.93 | −17.00 |
49 | 475.00 | 2.00 | 2.00 | 5.00 | 58.78 | 60.00 | 11.00 | 2.50 | 0.00 | 36.25 | 58.00 |
50 | 475.00 | 2.00 | 2.00 | 5.00 | 35.00 | 60.00 | 25.00 | 60.00 | 61.82 | 67.50 | 100.00 |
51 | 475.00 | 2.00 | 2.00 | 5.00 | 11.21 | 60.00 | 5.00 | 7.00 | 38.64 | 43.75 | 60.00 |
52 | 700.00 | 0.00 | 0.00 | 10.00 | 45.00 | 96.00 | 10.00 | −35.00 | −11.36 | −31.67 | −60.00 |
53 | 700.00 | 4.00 | 4.00 | 10.00 | 25.00 | 24.00 | 12.00 | 32.00 | 25.00 | 25.00 | 34.00 |
Response | Predicted Value | Experimental Value |
---|---|---|
TTA, mL NaOH 0.1N | 33.12 | 40.21 ± 2.16 |
Antifungal activity against Aspergillus niger I,% | 70.20 | 71.42 ± 1.00 |
Antifungal activity against Aspergillus flavus I,% | 94.30 | 95.00 ± 0.50 |
Antifungal activity against Penicillium spp. I,% | 94.70 | 95.71 ± 0.70 |
Antibacterial activity against Bacillus spp. I,% | 100.00 | 100.00 ± 0.00 |
Composite desirability | 0.94 |
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Păcularu-Burada, B.; Turturică, M.; Rocha, J.M.; Bahrim, G.-E. Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough. Appl. Sci. 2021, 11, 5306. https://0-doi-org.brum.beds.ac.uk/10.3390/app11115306
Păcularu-Burada B, Turturică M, Rocha JM, Bahrim G-E. Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough. Applied Sciences. 2021; 11(11):5306. https://0-doi-org.brum.beds.ac.uk/10.3390/app11115306
Chicago/Turabian StylePăcularu-Burada, Bogdan, Mihaela Turturică, João Miguel Rocha, and Gabriela-Elena Bahrim. 2021. "Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough" Applied Sciences 11, no. 11: 5306. https://0-doi-org.brum.beds.ac.uk/10.3390/app11115306