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dc.contributor.authorSych, Janice Marie-
dc.contributor.authorMiescher Schwenninger, Susanne-
dc.contributor.authorGrattepanche, Franck-
dc.contributor.authorKinner, Mathias-
dc.contributor.authorKleinert, Michael-
dc.contributor.authorLacroix, Christiophe-
dc.date.accessioned2018-07-17T15:11:07Z-
dc.date.available2018-07-17T15:11:07Z-
dc.date.issued2013-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/8269-
dc.descriptionOral presentationde_CH
dc.description.abstractBackground and Objectives: Microorganisms and their metabolites produced by biofermentations offer interesting benefits for food applications, e.g. production of specific vitamins; biopreservation and reduction of E-numbers, and improved texture of foods. Two problematic vitamins in nutrition are folate and B12, especially among women of child-bearing age, the aging population and strict vegetarians. This study aimed to develop new, natural sources of these important vitamins as well as other functional substances for adding value to bakery products. Methods: A co-culture technology (a) using strains of Lactobacillus plantarum and Propionibacterium freudenreichii selected for complementary carbon metabolism and high production of folate and Vitamin B12, respectively, was used to produce these vitamins along with anti-microbial compounds, mainly organic acids (propionic, acetic acids and others). The resulting mixture of multifunctional (MF) bio-ingredients was tested in Semmeli breads to assess stability and effects on product quality. Dough, partly- and fully-baked Semmeli were enriched with MF bio-ingredient at 0.1% or 0.2% equivalent propionate, levels shown to exert strong anti-microbial activity in previous work. Results: The MF bio-ingredient contained vitamer 5-formyltetrahydrofolate, known to be metabolically active and shown in baking tests to have higher stability (ca 60% recovery) than endogenous folate (35% recovery) derived from flour. Production of liquid MF ingredient in cereal-based medium using optimal conditions led to levels of folate and B12 as high as ca 6000 ng/ml, and 1000 ng/ml, respectively. Most bread-making and final quality determinations were acceptable for industry applications, as shown by physico-chemical, texture and sensory analyses. Conclusions: This co-culture technology and MF bio-ingredients have good potential for natural food fortification, allowing to reach or exceed vitamin levels required for EU authorized health claims. In addition to bringing innovation to the baking sector, it represents a new source for developing natural food supplements.de_CH
dc.language.isoende_CH
dc.rightsLicence according to publishing contractde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleDevelopment of multifunctional bakery bio-ingredients containing two important vitamins, folate and B12de_CH
dc.typeKonferenz: Sonstigesde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
zhaw.conference.detailsIUNS International Congress of Nutrition (ICN) 2013, Granada, Spain, 15-20 September 2013de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewPeer review (Abstract)de_CH
zhaw.webfeedLM-Biotechnologiede_CH
zhaw.webfeedLM-Technologiede_CH
zhaw.webfeedErnährungde_CH
zhaw.funding.zhawMultifunctional bakery bioingredientsde_CH
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Sych, J. M., Miescher Schwenninger, S., Grattepanche, F., Kinner, M., Kleinert, M., & Lacroix, C. (2013). Development of multifunctional bakery bio-ingredients containing two important vitamins, folate and B12. IUNS International Congress of Nutrition (ICN) 2013, Granada, Spain, 15-20 September 2013.
Sych, J.M. et al. (2013) ‘Development of multifunctional bakery bio-ingredients containing two important vitamins, folate and B12’, in IUNS International Congress of Nutrition (ICN) 2013, Granada, Spain, 15-20 September 2013.
J. M. Sych, S. Miescher Schwenninger, F. Grattepanche, M. Kinner, M. Kleinert, and C. Lacroix, “Development of multifunctional bakery bio-ingredients containing two important vitamins, folate and B12,” in IUNS International Congress of Nutrition (ICN) 2013, Granada, Spain, 15-20 September 2013, 2013.
SYCH, Janice Marie, Susanne MIESCHER SCHWENNINGER, Franck GRATTEPANCHE, Mathias KINNER, Michael KLEINERT und Christiophe LACROIX, 2013. Development of multifunctional bakery bio-ingredients containing two important vitamins, folate and B12. In: IUNS International Congress of Nutrition (ICN) 2013, Granada, Spain, 15-20 September 2013. Conference presentation. 2013
Sych, Janice Marie, Susanne Miescher Schwenninger, Franck Grattepanche, Mathias Kinner, Michael Kleinert, and Christiophe Lacroix. 2013. “Development of Multifunctional Bakery Bio-Ingredients Containing Two Important Vitamins, Folate and B12.” Conference presentation. In IUNS International Congress of Nutrition (ICN) 2013, Granada, Spain, 15-20 September 2013.
Sych, Janice Marie, et al. “Development of Multifunctional Bakery Bio-Ingredients Containing Two Important Vitamins, Folate and B12.” IUNS International Congress of Nutrition (ICN) 2013, Granada, Spain, 15-20 September 2013, 2013.


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