Plant-Based Beverages from Germinated and Ungerminated Seeds, as a Source of Probiotics, and Bioactive Compounds with Health Benefits—Part 1: Legumes

Adriana Dalila Criste, Adriana Cristina Urcan, Cristian Ovidiu Coroian (), Lucian Copolovici, Dana Maria Copolovici, Ramona Flavia Burtescu and Neli Kinga Oláh
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Adriana Dalila Criste: Faculty of Animal Science and Biotechnologies, Biotechnology Research Center, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Adriana Cristina Urcan: Faculty of Animal Science and Biotechnologies, Biotechnology Research Center, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Cristian Ovidiu Coroian: Faculty of Animal Science and Biotechnologies, Biotechnology Research Center, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Lucian Copolovici: Faculty of Food Engineering, Tourism and Environmental Protection, Institute for Research, Development and Innovation in Technical and Natural Sciences, Aurel Vlaicu University, 310032 Arad, Romania
Dana Maria Copolovici: Faculty of Food Engineering, Tourism and Environmental Protection, Institute for Research, Development and Innovation in Technical and Natural Sciences, Aurel Vlaicu University, 310032 Arad, Romania
Ramona Flavia Burtescu: SC PlantExtrakt SRL, 407059 Rădaia, Romania
Neli Kinga Oláh: SC PlantExtrakt SRL, 407059 Rădaia, Romania

Agriculture, 2023, vol. 13, issue 6, 1-20

Abstract: Consumption of plant-based milk replacers has increased in recent years due to health benefits, benefits attributed mainly to the content of phenolic compounds, fatty acids, or bioactive compounds with antioxidant activity. In this context, we proposed to obtain two types of less studied plant-based beverages, namely lupine and chickpea beverages, as well as the possibility of getting these beverages using germinated seeds and even obtaining probiotic drinks through fermentation with Lactobacillus plantarum 299v. To evaluate the quality of the obtained products, we determined their content of proteins, fatty acids, organic acids, volatile compounds, and phenolic compounds. We evaluated the antioxidant activity of the obtained herbal drinks, and a load of probiotic microorganisms present after the fermentation process. Both lupine and chickpeas are legumes with high protein content and a range of health benefits. Fermentation with L. plantarum introduces probiotic properties and enhances the nutritional profile of these beverages. Plant-based beverages inoculated with L. plantarum can offer a convenient way to incorporate probiotics into plant-based diets, providing consumers with the benefits of both plant-based nutrition and probiotic supplementation.

Keywords: plant-based beverages; lupine; chickpea; Lactobacillus plantarum; probiotic drinks; bioactive compounds (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
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