Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3923 - 3923
Published: Dec. 4, 2024
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Language: Английский
Foods, Journal Year: 2024, Volume and Issue: 13(6), P. 844 - 844
Published: March 10, 2024
Plant-based beverages have gained consumers’ attention for being the main substitutes dairy milk, especially people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is growing demand more sustainable diet plant-based lifestyle due to concerns related animal wellbeing, environmental impacts linked production, rising cost animal-derived foods. However, are some factors that restrict beverage consumption, including their nutritional quality poor sensory profile. In this context, fermentation processes can contribute improvement properties, composition, functional/bioactive particular, process enhance flavor compounds (e.g., acetoin acetic acid) while decreasing off-flavor components hexanal hexanol) in substrate. Furthermore, it enhances digestibility bioavailability nutrients, leading increased levels vitamins ascorbic acid B complex), amino acids methionine tryptophan), proteins, simultaneously presence anti-nutritional phytic saponins). contrast, fermented been demonstrated possess diverse bioactive polyphenols peptides) different biological properties antioxidant, anti-inflammatory, antihypertensive). Therefore, article provides an overview technological aspects, health benefits.
Language: Английский
Citations
31
Heliyon, Journal Year: 2024, Volume and Issue: 10(9), P. e30258 - e30258
Published: April 27, 2024
Tradition methods that are applied for the processing of food commonly use relatively high temperature and long cooking time preparation foods. This foods especially in presence carbohydrate is highly associated with formation acrylamide. Acrylamide a process contaminant toxic to humans remains as global issue. The occurrence acrylamide traditional major public health problem. Studies conducted different countries indicated traditionally processed linked Therefore, understanding factors influencing during techniques crucial ensuring safety minimizing exposure this harmful chemical compound. Several research reports indicate proper most effective solution address concerns by identifying susceptible formation. review aims provide an overview their potential contribution highlight importance mitigating its products. information obtained may be great value future researchers, policymakers, society, manufacturers.
Language: Английский
Citations
18
Food Bioscience, Journal Year: 2024, Volume and Issue: 58, P. 103751 - 103751
Published: Feb. 15, 2024
Food waste and by-products have attracted attention in recent years due to the reduction of food resources negative impact on environment current production consumption systems. However, can be transformed into new products that useful for human because they represent a source nutritional technological (e.g., preservative, colorant, fibres) added-value compounds. Those compounds interest extracted using several advanced and/or emerging extraction techniques, which follow green chemistry principles, incorporated products. This is true many types foods; even dairy cheese one most appreciated consumed worldwide. Therefore, effective vehicles valorization. review focuses opportunities valuing various wastes sector, especially cheese. It also highlights contributions recovered bioactive enhancing nutritional, technological, sensory properties expected could used improve functionalities future, leading innovative functional decrease environmental footprint simultaneously contribute sustainability sector.
Language: Английский
Citations
8
Fermentation, Journal Year: 2023, Volume and Issue: 9(11), P. 923 - 923
Published: Oct. 24, 2023
Fermented foods refer to beverages or made by carefully regulated microbial growth and the enzymatic conversion of dietary components. have recently become more popular. Studies on fermented suggest types bacteria bioactive peptides involved in this process, revealing linkages that may impacts human health. By identifying studies relationships impressions been associated with obesity, cardiovascular disease, type 2 diabetes. In article, dairy products, vegetables fruits, legumes, meats, grains are included. Two elements particular emphasized when discussing fermentation all these foods: chemicals generated during microorganisms fermentation. Organic acids, peptides, conjugated linoleic acid, biogenic amines, isoflavones, phytoestrogens, nattokinase a few compounds included review. Also, certain such as Lactobacillus, Bifidobacterium, Streptococcus, Bacillus species, which utilized process mentioned. The effects both substances including anti-fungal antioxidant properties; modulation intestinal microbiota; anti-inflammatory, antidiabetes, anti-obesity, anticancer, antihypertension protection cognitive function explained
Language: Английский
Citations
13
Journal of Food Science and Technology, Journal Year: 2025, Volume and Issue: unknown
Published: Feb. 20, 2025
Language: Английский
Citations
0
Current Research in Nutrition and Food Science Journal, Journal Year: 2025, Volume and Issue: 13(1), P. 01 - 23
Published: March 25, 2025
Background: Non-alcoholic cereal-based beverages (NACBs) are important to the cultural traditions of sub-Saharan Africa (SSA), as each region uses locally grown cereals create unique beverages. However, they often seen inferior dairy products due their lower protein content (1-3%) and lysine levels (0.18-3.38%), compared dairy, which contains 3-4% 7.50-8.20% lysine, along with presence anti-nutrients. Objectives: This review reveals recent advancements in food fortification, supplementation, processing innovations that enhance nutritional value these while addressing sensory characteristics influence consumer preferences. Methods: An overview literature analysis from past decade (2015-2024) was conducted on supplementation fortification techniques, methods, health benefits NACBs highlighting significance production processes. Additionally, highlights techniques’ potential health, economic, social advantages. Results: While can significantly profile NACBs, may also alter taste, potentially leading decreased acceptance. For example, NACB, 5% whole moringa, scored 4.33 versus 7.62 for control Conclusions: There is a pressing need ongoing research identify effective fortificants supplements improve taste without compromising benefits. Enhancing appeal fortified address nutrient deficiencies positively public economic participation SSA. Overall, efforts hold significant promise improving well-being populations across region.
Language: Английский
Citations
0
Food Chemistry Advances, Journal Year: 2023, Volume and Issue: 3, P. 100484 - 100484
Published: Oct. 13, 2023
One of the primary sources human sustenance is cereal grains, and production these grains has expanded recently to meet demands growing global population as a source food health. Rice, wheat, maize are most popular whole contribute significantly diet. Whole grain contains bioactive phytochemicals, mainly phenolic compounds, which comprise health-beneficial properties. Different studies emphasized inverse correlation between whole-grain consumption reduced risk chronic diseases metabolic syndromes. Phenolic compounds mostly available in two forms: free bound phenolics. As extraction or isolation phenolics easy, extracted isolated with various chemical, physical, biological methods. These have pharmacological activities. Some polyphenols absorbed small intestine, whereas bulk accumulated metabolized by colonic microbiota within digestive system. The bioactivity bioaccessibility controlled chemical enzymatic reactions during gastrointestinal digestion. This review provides valuable information on bioavailability, health benefits, extraction, separation process rice, maize.
Language: Английский
Citations
10
Journal of Cereal Science, Journal Year: 2024, Volume and Issue: 117, P. 103896 - 103896
Published: March 22, 2024
United Nations and Upcycled Food Association have suggested the possible use of food processing residues waste materials to improve quality as well overcome hunger malnutrition. Brewer's spent grains (BSG) account 85% brewery having high nutritive value. Spent are initially exploited for animal feed only restricted local area due moisture content that leads spoilage. rich in fibre proteins were explored preparation cookies, bread, pasta, noodles which showed higher value health benefits comparison conventional materials. The bioactive compounds also provide additional advantages can be used drug formulation commercial products. However, it needs in-depth research technical support aid contributing circular economy.
Language: Английский
Citations
2
Food Chemistry X, Journal Year: 2024, Volume and Issue: 22, P. 101385 - 101385
Published: April 15, 2024
Barley tea, a popular beverage with cultural traditions in East Asia, has long been esteemed for its flavor, aroma, thirst-quenching properties and perceived health benefits attributed to bioactive compounds. This study investigated the nutritional, bioactive, antioxidant aspects of three commercial naked barley varieties, focusing on impact roasting subsequent steeping tea. Roasting did not affect total dietary fiber or β-glucan content. The process reduced sugar content led disappearance free amino acids, contributing high levels acrylamide color changes. diminished phenolic compounds, particularly flavonoids, resulting activity. Metabolite analysis identified compounds roasted grains that could influence tea flavor aroma. Roasted made from these varieties was source antioxidants, but also contained no acrylamide. Therefore, consumers seeking such are urged consume whole grain foods.
Language: Английский
Citations
2
BIO Web of Conferences, Journal Year: 2024, Volume and Issue: 108, P. 02013 - 02013
Published: Jan. 1, 2024
The quality of the finished probiotic drink is closely related to completeness and intensity fermentation process lactic acid bacteria in plant environment drink. As part our research, ways intensify are proposed due additional introduction vegetable protein curcumin into oat activity was assessed by accumulation biomass, results titrated acidity assessment, antioxidant properties drinks, number microorganisms. research showed that activates microbial biomass an average 15-85%, – 40-69% 5.9 12%, respectively, increases 2.2 6.7%, increase protozoan Paramecium Caudatum when introduced samples 71.8-74.4%, 3.1-22.8%. Thus, it found component nutrient medium a have stimulating effect on biotechnological processes promising production drinks.
Language: Английский
Citations
2