Lactic acid bacteria mechanism of protein degradation in anaerobic co-fermentation of cabbage waste with wheat bran

Chemical Engineering Journal, Journal Year: 2025, Volume and Issue: unknown, P. 160738 - 160738

Published: Feb. 1, 2025

Language: Английский

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Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill

Foods, Journal Year: 2024, Volume and Issue: 13(15), P. 2342 - 2342

Published: July 25, 2024

The aim of the present study was to develop a fermented pistachio beverage as plant-based alternative milk-based drinks. For this purpose, colloidal mill used finely grind and homogenize pistachios obtain homogeneous consistency prevent sedimentation. In addition, lactic acid bacteria fermentation unique flavours characteristics in final product achieve microbiological stability for up 30 days storage 4 °C. formulated beverages were evaluated chemical-physical (pH, organic production, fructose, sucrose, glucose content), nutritional profile (proximate composition, amino GABA volatile composition by HS-SPME-GC/MS analysis. pistachio-based characterized good source protein, fat, fiber, minerals (mainly K P). contributed creating texture making nutrients readily available starter microorganisms, which reached concentrations above 10

Language: Английский

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Plant-Derived as Alternatives to Animal-Derived Bioactive Peptides: A Review of the Preparation, Bioactivities, Structure–Activity Relationships, and Applications in Chronic Diseases

Nutrients, Journal Year: 2024, Volume and Issue: 16(19), P. 3277 - 3277

Published: Sept. 27, 2024

Background/Objectives: At present, a large number of bioactive peptides have been found from plant sources with potential applications for the prevention chronic diseases. By promoting plant-derived (PDBPs), we can reduce dependence on animals, greenhouse gas emissions, and protect ecological environment. Methods: In this review, summarize recent advances in sustainably sourced PDBPs terms preparation methods, biological activity, structure–activity relationships, their use Results: Firstly, current methods were summarized, advantages disadvantages enzymatic method microbial fermentation introduced. Secondly, activities that explored are including antioxidant, antibacterial, anticancer antihypertensive activities. Finally, based relationship its application diseases discussed. All these provide foundation development PDBPs. However, study still has some limitations. Conclusions: Overall, is good candidate treatment humans. This work provides important information exploring source PDBPs, optimizing accurately designing functional foods or drugs.

Language: Английский

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Performance of Mushrooms in Fermented Beverages: A Narrative Review

Beverages, Journal Year: 2025, Volume and Issue: 11(1), P. 19 - 19

Published: Jan. 23, 2025

Mushrooms are indeed gaining attention for their unique therapeutic and nutritional qualities, especially in fermented drinks. This trend builds on historical use traditional medicine, within Eastern practices, where mushrooms like reishi, chaga, shiitake, oyster, lion’s mane, cordyceps known immune-boosting, anti-inflammatory, adaptogenic properties. narrative review highlights the growing interest of as functional ingredients beverages, emphasizing technological advantages. Fermentation significantly enhances content bioavailability mushrooms, making it an ideal method to maximize health benefits sensory appeal mushroom-based beverages. Microbial activity breaks down complex compounds bioactive components more accessible absorption; bringing flavors, aromas, textures; creating a rich-sensory experience while offering potential benefits. can also improve stability shelf life beverages due presence antimicrobial antioxidant compounds, adding another valuable benefit However, despite potential, further research is needed fully understand impact refine production techniques optimal quality consistency. provides comprehensive overview current knowledge mushroom-fermented highlighting both gaps that require investigation. Given early stage this field, emphasizes importance additional investigation unlock full beverage applications.

Language: Английский

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Bioactive properties of fermented spreadable product manufactured from pistachio kernels

Journal of Food Science and Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Nov. 16, 2024

Language: Английский

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