Valorisation of Pea Pod Waste: Development of a GABA-Enriched Functional Beverage Using Probiotic Lactic Acid...

Area of Science:

• Food Science
• Microbiology
• Sustainable Agriculture

Background:

• Fermentation enhances food functionality and sustainability by utilizing agricultural by-products.
• Probiotic lactic acid bacteria offer health benefits and can be used to develop functional foods.
• Pea pods are an underutilized agricultural by-product with potential for functional food development.

Purpose of the Study:

• To develop a gamma-aminobutyric acid (GABA)-enriched fermented pea pod juice.
• To utilize a selected probiotic lactic acid bacterium, Lactiplantibacillus plantarum DD_T_B61, for fermentation.
• To evaluate the suitability of pea pod juice as a matrix for a functional probiotic beverage.

Main Methods:

• Isolation and selection of probiotic lactic acid bacteria from fermented foods.
• Identification of Lactiplantibacillus plantarum DD_T_B61 based on probiotic characteristics and glutamate decarboxylase activity.
• Fermentation of pea pod juice with Lactiplantibacillus plantarum DD_T_B61, with and without monosodium glutamate.
• Quantification of GABA content and analysis of pH and organic acid composition.

Main Results:

• Lactiplantibacillus plantarum DD_T_B61 exhibited significant probiotic characteristics, including acid/bile tolerance and antibacterial activity.
• The bacterium produced 30.68 mg/mL of GABA in the fermentation medium.
• Fermentation of pea pod juice with monosodium glutamate increased GABA content to 34.46 mg/mL.
• Pea pod juice demonstrated stable pH and organic acid profiles, suitable for a functional beverage.

Conclusions:

• A novel GABA-enriched fermented pea pod juice was successfully developed using Lactiplantibacillus plantarum DD_T_B61.
• Pea pod juice serves as a viable matrix for functional probiotic beverages.
• This approach contributes to sustainable food systems by valorizing agricultural by-products.