Repository logo
 
Publication

Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours quality

2025Journal article Open access
Simple item page
datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg15:Proteger a Vida Terrestre
dc.contributor.authorLiberal, Ângela
dc.contributor.authorFernandes, Ângela
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorVívar-Quintana, Ana Maria
dc.contributor.authorBarros, Lillian
dc.date.accessioned2025-06-02T10:24:41Z
dc.date.available2025-06-02T10:24:41Z
dc.date.issued2025
dc.description.abstractThis study explores the effects of germination and cooking as pretreatments, followed by fermentation using different starter cultures on the physicochemical, nutritional, and techno-functional properties of Beluga and Du Puy lentil flours, focusing on reducing antinutritional factors and enhancing nutrient bioavailability. Fermentation was conducted using lactic acid bacteria (Furfurilactobacillus rossiae and Lactobacillus brevis) and a probiotic yeast (Saccharomyces boulardii) as starter cultures, individually and in combination. Results showed significant improvements in protein content, which increased by up to 38.4 g/100 g dry weight (dw) in Beluga lentils, and γ-tocopherol levels, which reached 8.15 mg/100 g dw after fermentation with L. brevis. Also, in Beluga lentils, germination followed by fermentation with F. rossiae and S. boulardii reduced carbohydrates to 57.7 g/100 g dw. Germination alone enhanced sucrose concentrations to 4.09 g/100 g dw and 4.44 g/100 g dw both Beluga and Du Puy lentils, respectively, while fermentation reduced its levels and promoted glucose production, reaching up to 1.02 g/100 g dw. Reduction in antinutritional factors was notable, with decreased phytic acid and condensed tannins concentration. Techno-functional properties such as water and oil holding capacity, and emulsifying capacity also improved significantly across treatments, enhancing the versatility of lentil flours in diverse food applications. These results highlight the potential of tailored processing techniques to enhance the physico-chemical profile of lentils, providing a foundation for their use in developing nutrient-dense, plant-based food products. Such innovations offer sustainable alternatives to traditional food sources, aligning with the growing demand for high-yield, environmentally friendly options.eng
dc.description.sponsorshipThis work was supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI:10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020). The authors are also grateful to the national funding by FCT, through the institutional and individual scientific employment program-contract with L. Barros (CEEC-INST, DOI: 10.54499/CEECINST/00107/2021/CP2793/CT0002) and A. Fernandes (DOI:10.54499/2023.08113.CEE-CIND/CP2865/CT0002), respectively, and the PhD fellowship (2021.04585.BD) of Â. Liberal. The authors are also grateful to FEDER Cooperación Interreg VI A Espanha – Portugal (POCTEP) 2021–2027 for financial support through the project 0033_NET4FOOD_1_P.
dc.identifier.citationLiberal, Ângela; Fernandes, Ângela; Pires, Tânia C.S.P.; Ferreira, Isabel C.F.R.; Vívar-Quintana, Ana Maria; Barros, Lillian. (2025).Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours quality.Food Bioscience.ISSN 2212-4292.69, p. 1-17
dc.identifier.doi10.1016/j.fbio.2025.106720
dc.identifier.issn2212-4292
dc.identifier.urihttp://hdl.handle.net/10198/34531
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relation.ispartofFood Bioscience
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectLentils
dc.subjectFermentation
dc.subjectCooking
dc.subjectGermination
dc.subjectAntinutrients
dc.subjectTechno-functional
dc.subjectproperties
dc.titleBiotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours qualityeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage17
oaire.citation.startPage1
oaire.citation.titleFood Bioscience
oaire.citation.volume69
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameLiberal
person.familyNameFernandes
person.familyNamePires
person.familyNameFerreira
person.familyNameBarros
person.givenNameÂngela
person.givenNameÂngela
person.givenNameTânia C.S.P.
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier2118829
person.identifier144781
person.identifier469085
person.identifier.ciencia-id741E-B12D-9EB1
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id321E-2D96-00CA
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-9764-4894
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridQ-2842-2018
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id57057440000
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isAuthorOfPublicationb5aa6848-62a1-43fb-9fa8-2139031462c3
relation.isAuthorOfPublication6233e657-3885-40a3-885e-0d51cf4dbaad
relation.isAuthorOfPublication34af4d18-b8ae-4329-9450-69dc35ed448f
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscoveryb5aa6848-62a1-43fb-9fa8-2139031462c3
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication0aac8939-28c2-46f4-ab6b-439dba7f9942
relation.isProjectOfPublication6255046e-bc79-4b82-8884-8b52074b4384
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
1-s2.0-S221242922500896X-main.pdf
Size:
1.22 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.75 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CIMO - Artigos em Revistas Indexados à WoS/Scopus