Resource potential of flaxseed cake for food systems technology analysis
Authors:
Svetlana P. Merenkova , Irina Yu. Potoroko
Abstract:
Flaxseed cake is a valuable source of complete protein, dietary fiber, and polyunsaturated fatty acids. Fermented plant-based drinks are characterized by an extended shelf life, safety, functionality, taste, and nutritional properties. The aim of the study was to conduct a comprehensive analysis of the potential of flaxseed cake as a substrate for producing fermented plant-based drinks. The authors found that Lactobacillus сasei and Lactobacillus аcidophilus cultures provide the most active accumulation of organic acids, which increases by 1.5-2.5 times under ultrasound exposure. Plant-based drinks fermented with Lactobacillus casei using ultrasound treatment were characterized by a high content of amine nitrogen, which proves the high metabolic activity of this monoculture in a food system based on flaxseed cake. When the complex starter «Bifido Plus» and the L. casei starter were integrated into the matrix of the ultrasound-treated drink. The concentration of lactic acid after 16 hours of fermentation reached 0.801–0.975 g/l. High DPPH-antiradical activity was observed in fermented drinks containing the bifidobacteria complex (61.0–64.4%) and the Lactobacillus casei monoculture (54.6%); these drinks were also distinguished by a high concentration of polyphenols. The potential of flaxseed cake as a substrate for producing fermented drinks with probiotic and antioxidant properties has been substantiated. The unique composition of flaxseed by-products, including a lipid fraction, mucus hydrocolloids, soluble protein, and polyphenols, has resulted in a high level of adaptation and enzymatic activity for various groups of probiotic microorganisms.
Keywords:
Flaxseed cake; probiotic microorganisms; fermented plant drinks; ultrasound; lactic acid; antioxidant properties
For citation:
Merenkova S.P., Potoroko I.Yu. Resource potential of flaxseed cake for food systems technology analysis. Индустрия пи- тания|Food Industry. Индустрия питания|Food Industry. 2025. Vol. 10, No. 4. Pp. 5–14. DOI: 10.29141/2500-1922-2025-10-4-1. EDN: BCEVFK.
