Probiotic red quinoa drinks for celiacs and lactose intolerant people: Study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion
Abstract
The consumption of probiotic foods is rather limited for many sectors of the population (vegans, lactose intolerant and celiacs). Therefore, it is necessary to offer functional alternatives for these sectors. Different red quinoa drinks were fermented with L. plantarum (QLPBB) and B. longum (QBLBB) at different times. Results showed that microbial concentration reached high levels (6–8 Log CFU/mL) after 6 h and probiotic viability was very high (6 Log CFU/mL) after gastrointestinal digestion (GD). However, QBLBB reached the best probiotic concentration at 24 h. From 6 h of fermentation, probiotic resistance to some antibiotics, especially B. longum, could have a great potential to restore the intestinal microbiota during and after treatment with certain antibiotics. QLPBB showed the highest levels of total polyphenols and antioxidant capacity (AOC) after GD. Therefore, these red quinoa drinks have potential as functional probiotic beverages for vegans, celiacs and allergic to milk protein and lactose-intolerant people.
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Quinoa seeds provide medicinal benefits to higher-risk groups such as children, the elderly, and people with anemia, lactose intolerance, and celiac disease.
“Also, quinoa seeds provide medicinal benefits to higher-risk groups such as children, the elderly, and people with anemia, lactose intolerance, and celiac disease [59,116].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [116]
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- Authors
- Cerdá-Bernad, D., Valero-Cases, E., Pastor, J.-J., Frutos, M. J., & Pérez-Llamas, F.
- Affiliations
- Universitat de Miguel Hernández d'Elx (ES)
- Agro-Food Technology Department, CIAGRO-UMH, Miguel Hernández University, Alicante, Spain
- Physiology Department, University of Murcia, Murcia, Spain
- Venue
- International Journal of Food Sciences and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2021-05-06
- Volume
- 73
- Issue
- 1
- Pages
- 49-59
- ISSN
- 0963-7486 (ISSN-L)
- 1465-3478
- OpenAlex
- W3159817862
- Cited by
- 33
- References
- 33
- Citations by year
- 2026: 5 · 2025: 7 · 2024: 6 · 2023: 11 · 2022: 3 · 2021: 1
- FWCI
- 3.14
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Sciences and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food Science and Nutritional Studies
- Keywords
- probiotics, celiac disease, lactose intolerance, Lactobacillus plantarum, Bifidobacterium longum, fermentation, gastrointestinal digestion, probiotic viability, antibiotic resistance, total polyphenols, antioxidant capacity, functional beverages, gut microbiota, vegans
- MeSH terms
- Digestion, Fermentation, Humans, Lactose, Probiotics, Chenopodium quinoa
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