From Root to Seed: Unearthing the Potential of Carrot Processing and Comprehensive Utilization DOI Creative Commons
Haifen Ding, Menglong Liu

Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(11), P. 8762 - 8778

Published: Oct. 18, 2024

ABSTRACT Carrots, a globally cultivated root vegetable crop, are renowned for their nutritional and functional properties. However, the deep utilization development of carrots derived products limited in numerous countries, with particular deficiency advanced deep‐processing transformation technologies. Consequently, value carrot is diminished resources wasted. This review explores characteristics different varieties, providing comprehensive overview current state product processing. These include primary processed such as minimally carrots, dried pickles, preserves, fruit purees, yoghurt, juice, essential oils, well by‐products including phytochemical extractions carotenoids, polyphenols, dietary fibers, active peptides, glycoproteins. also covers other by‐products, feeds, fast food boxes, bioethanol production. Furthermore, cutting‐edge technologies related to processing discussed. The ultimate goal this provide researchers practitioners an in‐depth understanding present status

Language: Английский

Transcriptomics and metabolomics reveal effects of Lactiplantibacillus plantarum NCU116 fermentation on carrot flavor DOI
Liu Zhuo,

Shijin Xiong,

Jim Hardie

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: 64, P. 105898 - 105898

Published: Jan. 11, 2025

Language: Английский

Citations

1
Lactic acid bacteria fermentation improves sensory properties, bioactivity, and metabolic profiles of carrot pulp DOI
Liu Zhuo,

Xizhuo Huang,

Qiaozhen Liu

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: 66, P. 106303 - 106303

Published: March 6, 2025

Language: Английский

Citations

0
Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits DOI Creative Commons
Thilakna Ampemohotti,

Aida Golneshin,

Christopher J. Pillidge

et al.

Food Reviews International, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 24

Published: April 4, 2025

Language: Английский

Citations

0
Alleviating Effect of Lactiplantibacillus plantarum HYY-S10 on Colitis in Mice Based on an Analysis of the Immune Axis in the Intestine DOI Creative Commons
Mengna Li, Xintong Liu, Weijian Chen

et al.

Microorganisms, Journal Year: 2025, Volume and Issue: 13(4), P. 840 - 840

Published: April 7, 2025

The pathogenesis of ulcerative colitis (UC) has been fundamentally associated with intestinal microbiota dysbiosis and disruption immune homeostasis. This study systematically investigates the therapeutic potential Lactiplantibacillus plantarum HYY-S10 (HYY-S10), a novel strain isolated from De’ang sour tea in Yun an, China, focus on its mechanisms for alleviating through modulation gut microbiota. Using dextran sulfate sodium (DSS)-induced model C57BL/6J mice, our findings demonstrated that seven days oral supplementation (1 × 108 CFU/mL, 0.2 mL/10 g body weight) significantly improved Disease Activity Index (DAI) scores attenuated characteristic symptoms, including progressive weight loss, rectal bleeding, abnormal stool consistency. Administration exhibited significant immunomodulatory effects characterized by downregulation pro-inflammatory mediators (such as IL-1β, IL-6, IFN-γ, LPS) while concomitantly upregulating anti-inflammatory IL-10 expression. Additionally, enhanced antioxidant capacity increasing GSH-Px activity, which collectively contributed to reduction inflammation. Furthermore, multifaceted protective ameliorating oxidative stress restoration redox homeostasis microbial ecology. Probiotic intervention increased short-chain fatty acids (SCFAs) production notably relative abundance beneficial taxa, Akkermansia Ruminococcus_B, restoring diversity ecological stability. Collectively, results demonstrate alleviates experimental modulating axis composition, providing mechanistic insights support probiotic-based strategy UC.

Language: Английский

Citations

0
Selenium-enriched lactic acid bacteria inoculation enhances the quality of Paocai by imparting the microbiome and metabolome DOI
Mingye Peng, Qin Li,

Binbin Long

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 486, P. 144644 - 144644

Published: May 5, 2025

Language: Английский

Citations

0
From Root to Seed: Unearthing the Potential of Carrot Processing and Comprehensive Utilization DOI Creative Commons
Haifen Ding, Menglong Liu

Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(11), P. 8762 - 8778

Published: Oct. 18, 2024

ABSTRACT Carrots, a globally cultivated root vegetable crop, are renowned for their nutritional and functional properties. However, the deep utilization development of carrots derived products limited in numerous countries, with particular deficiency advanced deep‐processing transformation technologies. Consequently, value carrot is diminished resources wasted. This review explores characteristics different varieties, providing comprehensive overview current state product processing. These include primary processed such as minimally carrots, dried pickles, preserves, fruit purees, yoghurt, juice, essential oils, well by‐products including phytochemical extractions carotenoids, polyphenols, dietary fibers, active peptides, glycoproteins. also covers other by‐products, feeds, fast food boxes, bioethanol production. Furthermore, cutting‐edge technologies related to processing discussed. The ultimate goal this provide researchers practitioners an in‐depth understanding present status

Language: Английский

Citations

1