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Abstract Fermentation can contribute to the supply of essential vitamins like folate, but studies exploring this potential are scarce. Injera is an Ethiopian fermented pancake‐like flatbread made from different cereals. The study aimed to investigate the effect of injera‐making process using different cereals (tef, sorghum, wheat, and barley) on folate content and to evaluate the effectiveness of Lactiplantibacillus plantarum in enhancing folate of injera made with different cereals. Cereals were used alone or in combination (tef and sorghum (1:1), wheat and sorghum (3:1), sorghum (100%), and barley (100%)). L. plantarum previously isolated from tef dough and ersho (fermentation batch) collected from the households were used as starters. Folate content of the flour, dough, and injera was determined by microbiological assay. Contribution of consumption of injera made with different cereals to the folate requirement of children and women of reproductive age was evaluated. Among the studied cereals, the highest average folate content (49.9 μg/100 g) was observed in 100% sorghum flour and the least (32.2 μg/100 g) in 100% barley flour, on dry weight basis. After fermentation, the highest average folate content (60.1 μg/100 g) was observed in 100% sorghum dough fermented with L. plantarum. Highest average folate content (15.45 μg/100 g) per fresh weight was observed in wheat and sorghum (3:1)‐blend injera fermented with L. plantarum. Consumption of L. plantarum–fermented injera made with different cereals contributed up to 8% of the recommended folate intake of women of reproductive age.

Abstract This research studied the viability of probiotic bacterium Lactobacillus plantarum (L. plantarum) encapsulated in the internal aqueous phase (W1) of a water‐in‐oil‐in‐water (W1/O/W2) emulsion system, with the help of gelation and different gelling agents. Additionally, the physicochemical, rheological, and microstructural properties of the fabricated emulsion systems were assessed over time under the effect of W1 gelation. The average droplet size and zeta potential of the control system and the systems fabricated using gelatin, alginate, tragacanth gum, and carrageenan were 14.7, 12.0, 5.1, 6.4, and 7.3 μm and − 21.1, −34.1, −46.2, −38.3, and −34.7 mV, respectively. The results showed a significant increase in the physical stability of the system and encapsulation efficiency of L. plantarum after the W1 gelation. The internal phase gelation significantly increased the viability of bacteria against heat and acidic pH, with tragacanth gum being the best gelling agent for increasing the viability of L. plantarum (28.05% and 16.74%, respectively). Apparent viscosity and rheological properties of emulsions were significantly increased after the W1 gelation, particularly in those jellified with alginate. Overall, L. plantarum encapsulation in W1/O/W2 emulsion, followed by the W1 gelation using tragacanth gum as the gelling agent, could increase both stability and viability of this probiotic bacteria.

Fermentation can contribute to the supply of essential vitamins like folate, but studies exploring this potential are scarce. Injera is an Ethiopian fermented pancake‐like flatbread made from different cereals. The study aimed to investigate the effect of injera‐making process using different cereals (tef, sorghum, wheat, and barley) on folate content and to evaluate the effectiveness of Lactiplantibacillus plantarum in enhancing folate of injera made with different cereals. Cereals were used alone or in combination (tef and sorghum (1:1), wheat and sorghum (3:1), sorghum (100%), and barley (100%)). L. plantarum previously isolated from tef dough and ersho (fermentation batch) collected from the households were used as starters. Folate content of the flour, dough, and injera was determined by microbiological assay. Contribution of consumption of injera made with different cereals to the folate requirement of children and women of reproductive age was evaluated. Among the studied cereals, the highest average folate content (49.9 μg/100 g) was observed in 100% sorghum flour and the least (32.2 μg/100 g) in 100% barley flour, on dry weight basis. After fermentation, the highest average folate content (60.1 μg/100 g) was observed in 100% sorghum dough fermented with L. plantarum. Highest average folate content (15.45 μg/100 g) per fresh weight was observed in wheat and sorghum (3:1)‐blend injera fermented with L. plantarum. Consumption of L. plantarum–fermented injera made with different cereals contributed up to 8% of the recommended folate intake of women of reproductive age. [ABSTRACT FROM AUTHOR]

This research studied the viability of probiotic bacterium Lactobacillus plantarum (L. plantarum) encapsulated in the internal aqueous phase (W1) of a water‐in‐oil‐in‐water (W1/O/W2) emulsion system, with the help of gelation and different gelling agents. Additionally, the physicochemical, rheological, and microstructural properties of the fabricated emulsion systems were assessed over time under the effect of W1 gelation. The average droplet size and zeta potential of the control system and the systems fabricated using gelatin, alginate, tragacanth gum, and carrageenan were 14.7, 12.0, 5.1, 6.4, and 7.3 μm and − 21.1, −34.1, −46.2, −38.3, and −34.7 mV, respectively. The results showed a significant increase in the physical stability of the system and encapsulation efficiency of L. plantarum after the W1 gelation. The internal phase gelation significantly increased the viability of bacteria against heat and acidic pH, with tragacanth gum being the best gelling agent for increasing the viability of L. plantarum (28.05% and 16.74%, respectively). Apparent viscosity and rheological properties of emulsions were significantly increased after the W1 gelation, particularly in those jellified with alginate. Overall, L. plantarum encapsulation in W1/O/W2 emulsion, followed by the W1 gelation using tragacanth gum as the gelling agent, could increase both stability and viability of this probiotic bacteria. [ABSTRACT FROM AUTHOR]

Abstract China has the greatest rice production in the world, but the problem of heavy metal pollution in rice is becoming increasingly serious. The present study examined a microbial immobilization method to remove cadmium (Cd) in rice flour. The study demonstrated that Lactobacillus plantarum (L. plantarum) exhibited the best removal effect, but the microorganisms were difficult to separate from rice flour. Diatomaceous earth coimmobilized microbial pellets (DECIMPs) were prepared using coimmobilized L. plantarum with sodium alginate (SA, 3%), polyvinyl alcohol (PVA, 2%), and diatomaceous earth (DE, 1%). Compared with microbial fermentation, the immobilized pellets had less influence on rice quality, and Cd removal rates of sample 1 (0.459 ± 0.006 mg/kg) and 2 (0.873 ± 0.031 mg/kg) reached 90.01% ± 1.01% (0.051 ± 0.003 mg/kg) and 91.80% ± 0.54% (0.068 ± 0.034 mg/kg), which were significantly higher than free microbial fermentation. In addition, microbial was easily separated. These results show that DECIMPs fermentation is an effective means of removing Cd from rice and could be considered as a strategy for the development of Cd‐free rice‐based foods.

China has the greatest rice production in the world, but the problem of heavy metal pollution in rice is becoming increasingly serious. The present study examined a microbial immobilization method to remove cadmium (Cd) in rice flour. The study demonstrated that Lactobacillus plantarum (L. plantarum) exhibited the best removal effect, but the microorganisms were difficult to separate from rice flour. Diatomaceous earth coimmobilized microbial pellets (DECIMPs) were prepared using coimmobilized L. plantarum with sodium alginate (SA, 3%), polyvinyl alcohol (PVA, 2%), and diatomaceous earth (DE, 1%). Compared with microbial fermentation, the immobilized pellets had less influence on rice quality, and Cd removal rates of sample 1 (0.459 ± 0.006 mg/kg) and 2 (0.873 ± 0.031 mg/kg) reached 90.01% ± 1.01% (0.051 ± 0.003 mg/kg) and 91.80% ± 0.54% (0.068 ± 0.034 mg/kg), which were significantly higher than free microbial fermentation. In addition, microbial was easily separated. These results show that DECIMPs fermentation is an effective means of removing Cd from rice and could be considered as a strategy for the development of Cd‐free rice‐based foods. [ABSTRACT FROM AUTHOR]