Enzymes-Assisted Extraction of Plants for Sustainable and Functional Applications

International Journal of Molecular Sciences, Journal Year: 2022, Volume and Issue: 23(4), P. 2359 - 2359

Published: Feb. 21, 2022

The scientific community and industrial companies have discovered significant enzyme applications to plant material. This rise imparts changing consumers’ demands while searching for ‘clean label’ food products, boosting the immune system, uprising resistance bacterial fungal diseases, climate change challenges. First, enzymes were used enhancing production yield with mild not hazardous applications. However, specificity, activity, origin characteristics, ratio, extraction conditions differ depending on goal. As a result, researchers gained interest in enzymes’ ability cleave specific bonds of macroelements release bioactive compounds by value creating novel derivatives extracts. extract is enriched reducing sugars, phenolic content, peptides disrupting lignocellulose releasing from cell wall cytosolic. Nonetheless, depolymerizing carbohydrates using form various saccharides lengths. latest studies show that oligosaccharides released formed high potential be slowly digestible starches (SDS) possibly labeled as prebiotics. Additionally, they excel new technological, organoleptic, physicochemical properties. Released role human animal health gut-microbiota interactions, affecting many metabolic pathways. contributed enzyme-modified extracts products functional, fermented development sustainable processes: particular, nanocellulose, nanocrystals, nanoparticles green synthesis drug delivery, wound healing, antimicrobial Even so, incorporation into processes has limitations regulated national international levels.

Language: Английский

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Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillus spp.

LWT, Journal Year: 2023, Volume and Issue: 176, P. 114531 - 114531

Published: Jan. 30, 2023

This research focused on the impact of four strains probiotic Lactobacillus spp. i.e. L. rhamnosus (Lr), acidophilus (La), plantarum (Lp), or casei (Lc) individually post-acidification, viable cell counts (VCC), total phenolic and flavonoid contents (TPC TFC, respectively), antioxidant activity fermented (F) plant-based milk drink made from individual soy (S) almond (A) (M; 100:0 v/v) their combination (75:25, 50:50, & 25:75; during 0, 7, 14, 21 days storage. All samples showed VCC 6 log cfu/ml compared to respective controls (without bacteria; 3–4 cfu/ml; p < 0.05). TPC significantly increased in first week for FSM/AM (75:25)-Lr last two weeks FAM (100)- (50:50)-Lr. (50:50)- Lr exhibited highest TFC among other La, Lp, Lc FSM (100) radical scavenging FIC ability about 95% FSM/FAM (75:25 25:75) enhanced FRAB In conclusion, could serve as an effective vehicle probiotics with activity.

Language: Английский

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Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs

Critical Reviews in Food Science and Nutrition, Journal Year: 2023, Volume and Issue: 64(20), P. 7237 - 7267

Published: March 1, 2023

The worldwide challenges related to food sustainability are presently more critical than ever before due the severe consequences of climate change, outbreak epidemics, and wars. Many consumers shifting their dietary habits toward consuming plant-based foods, such as plant milk analogs (PMA) for health, sustainability, well-being reasons. PMA market is anticipated reach US$38 billion within 2024, making them largest segment in foods. Nevertheless, using matrices produce has numerous limitations, including, among others, low stability short shelf life. This review addresses main obstacles facing quality safety formula. Moreover, this literature overview discusses emerging approaches, e.g., pulsed electric field (PEF), cold atmospheric plasma (CAP), ultrasound (US), ultra-high-pressure homogenization (UHPH), ultraviolet C (UVC) irradiation, ozone (O3), hurdle technology used formulations overcome common challenges. These technologies have a vast potential at lab scale improve physicochemical characteristics, increase extend shelf-life, decrease additives, nutritional organoleptic qualities end product. Although fabrication on large these can be expected near future formulate novel products that offer green alternatives conventional dairy products, further development still needed wider commercial applications.

Language: Английский

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Next-Generation Plant-Based Foods: Challenges and Opportunities

Annual Review of Food Science and Technology, Journal Year: 2023, Volume and Issue: 15(1), P. 79 - 101

Published: Nov. 14, 2023

Owing to environmental, ethical, health, and safety concerns, there has been considerable interest in replacing traditional animal-sourced foods like meat, seafood, egg, dairy products with next-generation plant-based analogs that accurately mimic their properties. Numerous have already successfully introduced the market, but are still several challenges must be overcome before they adopted by more consumers. In this article, we review current status of science behind development highlight areas where further research is needed improve quality, increase variety, reduce cost, including improving ingredient performance, developing innovative processing methods, establishing structure-function relationships, nutritional profiles.

Language: Английский

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Soy, Rice and Oat Drinks: Investigating Chemical and Biological Safety in Plant-Based Milk Alternatives

Nutrients, Journal Year: 2023, Volume and Issue: 15(10), P. 2258 - 2258

Published: May 10, 2023

During the last decades, plant-based milk has become very appreciated by consumers, becoming a staple ingredient, especially for alternative breakfasts. Milk contains lactose, which is sugar hydrolysed lactase enzyme. Lactose intolerance and lactose malabsorption are common food intolerances among individuals. However, lot of consumers consider themselves as intolerant on basis self-reported start to avoid dairy products, ignoring that alternatives not nutritionally comparable animal milk, in terms protein intake. The aim this study grow folder knowledge security drinks, helping competent authorities issue risk assessment apply national plans about consumer safety. Results show proper sanitary practices, such pasteurization, necessary well milk. Chemical analysis highlighted there no pesticide risks consumers.

Language: Английский

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Understanding the marketed plant-based beverages: From ingredients technological function to their nutritional value

Journal of Functional Foods, Journal Year: 2023, Volume and Issue: 106, P. 105609 - 105609

Published: June 10, 2023

Despite the market expansion of plant-based beverages (PBB) there is limited information about what driven and nutritional status existing beverages. The objective was to identify gaps in PBB with particular emphasis on their composition value. are mainly based individual flour/powder blends sunflower oil frequently present, besides gellan gum stabilize emulsion. In general, low calorie drinks (10–84 Kcal/ 100 mL), amount saturated fat (0.1–1.90 g/ mL) fibers, large variation proteins (0.1–12 mL). calcium fortification comparable levels whole cow's milk, although vitamin low. Analysis reveals that salt reduction, as well fibers enrichment might drive future innovations.

Language: Английский

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Manufacturing plant-based non-dairy and probiotic frozen desserts and their impact on physicochemical, sensory and functional aspects

Journal of Food Science and Technology, Journal Year: 2024, Volume and Issue: 61(10), P. 1874 - 1883

Published: March 10, 2024

Abstract The present study aimed to produce frozen dessert containing plant-based milk (almond, hazelnut, and lupine) the probiotic Lb. acidophilus bacteria evaluate chemical, microbiological sensory properties during 90 day-storage. Frozen antioxidant capacity at day 0 of evaluation changes in phenolic compounds based on variations between different species were significant ( p < 0.05). differences counts storage days values ranged from 4.15–8.99 log CFU/mL first 3.61–7.06 end storage. Regarding results general acceptability evaluation, highest color, taste aroma scores was determined hazelnut-lupine sample whereas lowest 30 almond-lupine sample. samples with found lupine (87.28 ± 0.007 mM) almond-hazelnut-lupine (18.83 4.56 mM). Plant-based is considered suitable for main ingredients ice cream production, due its health benefits potential be consumed as dessert.

Language: Английский

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Effects of Ultrasound Combined with Preheating Treatment to Improve the Thermal Stability of Coconut Milk by Modifying the Physicochemical Properties of Coconut Protein

Foods, Journal Year: 2022, Volume and Issue: 11(7), P. 1042 - 1042

Published: April 4, 2022

In the food industry, coconut milk has a unique flavor and rich nutritional value. However, poor emulsifying properties of proteins restrict its development. this study, effect ultrasound combined with preheating on globulin was evaluated by physicochemical structural characteristics. The results showed that 90 °C gave protein better thermal properties, demonstrated higher solubility (45.2% to 53.5%), fewer free sulfhydryl groups (33.24 28.05 μmol/g) surface hydrophobicity (7658.6 10,815.1). Additionally, Fourier transform infrared spectroscopy scanning electron microscopy obvious changes in secondary structure. Furthermore, change brought zeta potential (-11 -23 mV), decreased aggregation rate (148.5% 13.4%) increased viscosity (126.9 1103.0 m·Pa·s) milk, which indicates treatment provided stability. conclusion, will have influence modifying increasing stability milk. This study provides evidence other modification technologies can be solve problems encountered processing products.

Language: Английский

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Recent Innovations in Non-dairy Prebiotics and Probiotics: Physiological Potential, Applications, and Characterization

Probiotics and Antimicrobial Proteins, Journal Year: 2022, Volume and Issue: 15(2), P. 239 - 263

Published: Sept. 5, 2022

Language: Английский

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Ozone processing of peanut “milk”: Degradation of aflatoxins, impact on quality attributes and the potential effect on peanut allergens

Journal of Cleaner Production, Journal Year: 2023, Volume and Issue: 405, P. 136950 - 136950

Published: March 30, 2023

Language: Английский

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