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9 pages, 232 KB

Open AccessProceeding Paper

Valorization of Orange Peel By-Products in Kefir Cream Cheese: Impact on Physicochemical and Functional Properties

by Sara Gusmão, Ana Lima, Gabriela Lima and Joana Ferreira

Biol. Life Sci. Forum 2026, 59(1), 1; https://doi.org/10.3390/blsf2026059001 - 13 Feb 2026

Viewed by 369

Abstract

The valorization of fruit by-products represents a sustainable strategy for developing functional foods. This study evaluated the incorporation of orange peel into kefir-based cream cheese as a value-added ingredient. Dried and ground peel was added at 1% and 5% (w/w), in non-fermented and brine-fermented forms, and its effects on physicochemical, microbiological, and functional properties were assessed. Orange peel enhanced texture and imparted a yellow–orange hue, slightly lowered pH, and increased titratable acidity, indicating improved acidification. Total phenolic content (50–300 mg GAE/100 g dw) and antioxidant activity (40–140 µmol TE/g dw) were markedly enhanced, supporting the potential of citrus by-products in functional dairy formulations. Full article

(This article belongs to the Proceedings of The 1st International Online Conference on Fermentation)

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8 pages, 1273 KB

Open AccessProceeding Paper

Obtaining a Functional Food Ingredient Based on Oat Bran Fermented by Lacticaseibacillus casei

by Noelia Silva, Silvia Flores and Marina de Escalada Pla

Biol. Life Sci. Forum 2026, 59(1), 2; https://doi.org/10.3390/blsf2026059002 - 18 Feb 2026

Viewed by 511

Abstract

Using agro-industrial by-products as substrates for the growth of probiotic strains is an alternative for increasing their added value. This study aimed to design and optimize the production of a functional ingredient (FI) with L. casei immobilized in oat bran (OB). A Box–Behnken experimental design was applied to study the effects of hydration level (HL), milk whey supplementation, and initial inoculum concentration (IC) on probiotic growth. According to the design, systems containing 1 g of OB, supplemented with 0 to 0.4 g of whey/g OB and HL from 5 to 20 mL of water/g OB, were sterilized and inoculated with an IC in the range of 5.61 to 7.61 log (CFU/g OB). After incubation at 37 °C for 24 h with orbital shaking, the systems were washed, centrifuged, and vacuum-dried. Independent variables were optimized to maximize cell count and growth and minimize cell count after drying. The optimal conditions found were for HL: 15 mL of water/g OB; for whey: 0.3 g/g OB; and for the IC: 5.79 log (CFU/g OB), which were recorded within the studied range. This result demonstrates the feasibility of optimizing the production of a dried FI based on OB as a substrate for L. casei. Full article

(This article belongs to the Proceedings of The 1st International Online Conference on Fermentation)

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8 pages, 878 KB

Open AccessProceeding Paper

Comparison of Physicochemical Characteristics of Soy Sauces Made from Germinated Soybeans with Different Salt Concentrations

by Lyhour Chhun, Reasmey Tan, Luka Ly and Monychot Tepy Chanto

Biol. Life Sci. Forum 2026, 59(1), 3; https://doi.org/10.3390/blsf2026059003 - 11 Mar 2026

Viewed by 385

Abstract

This research evaluated a soy sauce produced from germinated soybeans with varying salt concentrations. Soybeans were germinated over 48 and 72 h, then homogenized with roasted wheat and 0.1% of Aspergillus oryzae, and kept three days for koji fermentation. They were then homogenized with 18% and 22% salt, and then fermented for 210 days at ambient temperature for moromi fermentation. Moreover, 5 × 10⁷ CFU/mL of Zygosaccharomyces rouxii was used. The quality of soy sauce made from germinated soybeans over 48 h resulted in the best conditions regarding the physicochemical characteristics and sensory evaluation analysis. Full article

(This article belongs to the Proceedings of The 1st International Online Conference on Fermentation)

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