Quinoa sourdough fermented with Lactiplantibacillus plantarum CRL 1964, a powerful tool to enhance the nutritional features of quinoa snacks.

The remarkable nutritional attributes and potential health advantages of quinoa make it an important candidate for developing innovative ready-to-eat food products. This work aimed to develop a functional ready-to-eat snack based on quinoa sourdough fermented by Lactiplantibacillus (L.) plantarum CRL 1964.

Quinoa snack elaborated with Lactiplantibacillus plantarum CRL 1964 sourdough increases the mineral bioavailability in mice.

Background: Consumption of pseudocereal-based foods decreased in phytate concentration can provide better nutrition concerning mineral bioavailability. This study aimed to evaluate the mineral bioavailability of quinoa sourdough-based snacks in a murine model. The mice were divided into five groups.

Recent Advances in the Understanding of Stress Resistance Mechanisms in Probiotics: Relevance for the Design of Functional Food Systems.

In recent years, more and more scientific community, food producers, and food industry show increased interest in functional foods containing probiotics, which is a big challenge. The consumption of probiotics in the context of a balanced diet through the consumption of functional foods or through the intake of pharmaceutical preparations has proven to contribute to the improvement of human health, even contributing to the prevention of diseases. In order for probiotics to be considered suitable for consumption, they must contain a minimum concentration of viable cells, namely, at least 10 colony forming units of beneficial microbes per gram.