Preparation of Rose Vinegar Rich in Gamma-Linolenic Acid and Analysis of its Nutritional Composition and Antioxidant Activity DOI Open Access

Yao Zhang,

Yao Zhang,

Qing Liu

et al.

American journal of biochemistry & biotechnology/American journal of biochemistry and biotechnology, Journal Year: 2023, Volume and Issue: 19(3), P. 194 - 201

Published: March 1, 2023

Despite the rapid development of various types fruit vinegar or nutrient-fortified vinegar, weakened functions high cost is still main limiting factor for healthy vinegar. In present study, a new type rose was obtained from raw grain supplemented with natural extract roses through cooperative fermentation multiple microorganisms by adding Mucor circinelloides and lactic acid bacteria. The chemical composition analysis showed that this rich in organic acids amino acids, which endowed special taste nutritional value. particular, fatty content results revealed contained several long-chain unsaturated especially valuable Gamma-Linolenic Acid (GLA), mainly due to addition M. could synthesize GLA during antioxidant activity indicated contents gallic vanillic were relatively thus it had certain scavenging ability on DPPH free radicals, superoxide anion hydroxyl radicals. This first study develop containing combining variety beneficial microbial fermentation.

Language: Английский

Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects DOI Creative Commons
Handray Fernandes de Souza,

Giovana Felício Monteiro,

Lorena Teixeira Bogáz

et al.

Food Research International, Journal Year: 2023, Volume and Issue: 175, P. 113716 - 113716

Published: Nov. 23, 2023

Language: Английский

Citations

26
Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits DOI Creative Commons

Nazanin Abbaspour

Applied Food Research, Journal Year: 2024, Volume and Issue: 4(2), P. 100468 - 100468

Published: Aug. 9, 2024

Given the environmental, ethical, and food security challenges posed by conventional agriculture animal husbandry, transition towards sustainable systems is essential. Plant-based foods, especially those enhanced fermentation, present a viable solution. Fermentation reduces ecological footprint, aligns with ethical standards, enhances plant-based proteins' nutritional value sensory attributes, offering credible alternative to products. This paper explores fermentation's transformative role in developing meats, dairy, protein alternatives, emphasizing its benefits, including improved gut health through probiotics prebiotics. It also addresses such as producing undesirable by-products, potential risks, increased costs associated fermentation. Detailed examinations of specific fermentation processes—alcoholic, lactic acid, acetic propionic butyric acid—and their impact on enhancing value, digestibility, flavor foods are presented. Case studies from pioneering companies demonstrate technologies' practical applications market potential. Lastly, discusses future opportunities scaling up processes incorporating advanced biotechnological techniques further enhance sustainability outcomes.

Language: Английский

Citations

15
Traditional fermented foods of Nigeria: microbiological safety and health benefits DOI
Winifred Ndudi, Great Iruoghene Edo, Princess Oghenekeno Samuel

et al.

Journal of Food Measurement & Characterization, Journal Year: 2024, Volume and Issue: 18(6), P. 4246 - 4271

Published: March 21, 2024

Language: Английский

Citations

12
Bacterial cellulose in cosmetic innovation: A review DOI
Nicole Folmann Lima,

Giselle Maria Maciel,

Nayara Pereira Lima

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 275, P. 133396 - 133396

Published: June 30, 2024

Language: Английский

Citations

9
Advances in the Production of Sustainable Bacterial Nanocellulose from Banana Leaves DOI Open Access

David Elías Dáger-López,

Óscar Chenché,

Rayner Reynaldo Ricaurte Párraga

et al.

Polymers, Journal Year: 2024, Volume and Issue: 16(8), P. 1157 - 1157

Published: April 20, 2024

Interest in bacterial nanocellulose (BNC) has grown due to its purity, mechanical properties, and biological compatibility. To address the need for alternative carbon sources industrial production of BNC, this study focuses on banana leaves, discarded during harvesting, as a valuable source. Banana midrib juice, rich nutrients reducing sugars, is identified potential An optimal culture medium was designed using simplex-centroid mixing design evaluated 10 L bioreactor. Techniques such Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric analysis (TGA) were used characterize structural, thermal, morphological properties BNC. juice exhibited specific pH (5.64), sugars (15.97 g/L), Trolox (45.07 µM), °Brix (4.00), antioxidant activity (71% DPPH). The model achieved 99.97% R-adjusted yield 6.82 g BNC/L. Physicochemical analyses revealed distinctive attributes associated with This approach optimizes BNC emphasizes circular solution production, promoting sustainability farming contributing sustainable development goals.

Language: Английский

Citations

7
Functional metabolites of probiotic lactic acid bacteria in fermented dairy products DOI
Tushar Joshi,

Salini S.V,

Lakshmi Mohan

et al.

Food and Humanity, Journal Year: 2024, Volume and Issue: 3, P. 100341 - 100341

Published: July 3, 2024

Language: Английский

Citations

6
Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms DOI Creative Commons
Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz

et al.

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
Biorefining Brazilian Green Propolis: An Eco-Friendly Approach Based on a Sequential High-Pressure Extraction for Recovering High-Added-Value Compounds DOI Creative Commons
Guilherme Dallarmi Sorita, Wilson Daniel Caicedo Chacon, Monique Martins Strieder

et al.

Molecules, Journal Year: 2025, Volume and Issue: 30(1), P. 189 - 189

Published: Jan. 6, 2025

Propolis is a valuable natural resource for extracting various beneficial compounds. This study explores sustainable extraction approach Brazilian green propolis. First, supercritical fluid (SFE) process parameters were optimized (co-solvent: 21.11% v/v CPME, and temperature: 60 °C) to maximize yield, total phenolic content (TPC), antioxidant capacity, LOX (lipoxygenase) inhibitory activity. GC–MS analysis identified 40 metabolites in SFE extracts, including fatty acids, terpenoids, phenolics, sterols. After selecting the optimum parameters, sequential high-pressure (HPE) was developed, comprising SFE, pressurized liquid (PLE) with EtOH/H2O, subcritical water (SWE). compared similar using low-pressure extractions (LPE) Soxhlet extractor. The HPE achieved significantly higher overall yield (80.86%) than LPE (71.43%). showed selectivity, resulting lower carbohydrate non-polar fraction, PLE extracted nearly twice protein amount of LPE–2. Despite extracts exhibited better acetylcholinesterase (AChE), butyrylcholinesterase (BChE), inhibition, demonstrating that neuroprotective anti-inflammatory activity may be associated symbiosis set Finally, comprehensive greenness assessment revealed proved more aligned chemistry principles method.

Language: Английский

Citations

0
Gram-negative spoilage bacteria in brewing DOI

Ashtavinayak D. Paradh

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 139 - 153

Published: Jan. 1, 2025

Language: Английский

Citations

0
Microbial community and organic compounds composition analysis and the edible security of common buckwheat fermented via Kombucha consortium DOI Creative Commons

Majida Al‐Wraikat,

Mohamed Aamer Abubaker, Yingli Liu

et al.

Food Chemistry Molecular Sciences, Journal Year: 2025, Volume and Issue: 10, P. 100247 - 100247

Published: Feb. 16, 2025

This study investigates the microbial community and organic compound composition of common buckwheat fermented with a traditional Kombucha consortium. Twenty-five fungal species, nine bacterial five acids, six phenolic compounds were identified in Common Buckwheat (CBK). The fermentation process enriched CBK bioactive that enhanced its functional properties, including antioxidant activity antibacterial efficacy, inhibiting pathogenic bacteria by over 81.1 %. Further research is encouraged to explore similar applications other cereal crops.

Language: Английский

Citations

0