Pulsed electric field-assisted fermentation enhances nutritional composition and bioactivity in wheat-based beverages

Area of Science:

• Food Science
• Microbiology
• Biotechnology

Background:

• Malted wheat beverages are popular but can benefit from enhanced fermentation.
• Lactic acid bacteria (LAB) are key to beverage fermentation.
• Pulsed electric field (PEF) processing is an emerging technology for food applications.

Purpose of the Study:

• To investigate the impact of PEF on LAB fermentation of malted wheat beverages.
• To assess the effects of PEF on the functional attributes and metabolic profile of the beverages.
• To explore the synergy between PEF and LAB metabolism.

Main Methods:

• Fermentation of malted wheat beverages using three LAB strains: L. plantarum, P. pentosaceus, and P. acidilactici.
• Application of PEF treatment to the beverages.
• Analysis of fermentation kinetics (pH, lactic acid), metabolic profiles (phenolics, organic acids, SCFAs, minerals), heavy metal content, and antioxidant activity.

Main Results:

• PEF significantly accelerated LAB growth and acidification compared to conventional methods.
• L. plantarum showed the strongest response, reaching pH 3.31 and 0.55% lactic acid within 24 hours.
• PEF altered the metabolic profile, increasing phenolics, organic acids, and mineral availability, while decreasing heavy metals.
• PEF-treated fermented beverages exhibited the highest antioxidant activity, correlated with phenolics, organic acids, and trace elements (Fe, Se).

Conclusions:

• PEF treatment enhances fermentation efficiency and improves the nutritional and bioactive properties of malted wheat beverages.
• A synergistic interaction exists between PEF-induced matrix modification and LAB metabolism.
• PEF-assisted fermentation presents a promising strategy for producing high-quality, safe, and functional wheat-based fermented beverages.