Pediococcus pentosaceus, a future additive or probiotic candidate

Microbial Cell Factories, Journal Year: 2021, Volume and Issue: 20(1)

Published: Feb. 16, 2021

Abstract Background Pediococcus pentosaceus , a promising strain of lactic acid bacteria (LAB), is gradually attracting attention, leading to rapid increase in experimental research. Due increased demand for practical applications microbes, the functional and harmless P. might be worthwhile LAB both food industry biological applications. Results As an additive, improves taste nutrition food, as well storage animal products. Moreover, antimicrobial abilities strains are being highlighted. Evidence suggests that bacteriocins or bacteriocin-like substances (BLISs) produced by play effective antibacterial roles microbial ecosystem. In addition, various have been highlighted probiotic use due their anti-inflammation, anticancer, antioxidant, detoxification, lipid-lowering abilities. Conclusions Therefore, it necessary continue studying further use. Thorough study several should clarify benefits drawbacks future.

Language: Английский

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The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge

Microorganisms, Journal Year: 2022, Volume and Issue: 10(4), P. 826 - 826

Published: April 15, 2022

One of the most varied species lactic acid bacteria is

Language: Английский

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Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 15: suitability of taxonomic units notified to EFSA until September 2021

EFSA Journal, Journal Year: 2022, Volume and Issue: 20(1)

Published: Jan. 1, 2022

The qualified presumption of safety (QPS) approach was developed to provide a generic pre-evaluation the biological agents. QPS is based on an assessment published data for each agent, with respect its taxonomic identity, body relevant knowledge and concerns. Safety concerns are, where possible, confirmed at species/strain or product level reflected by 'qualifications'. list updated in relation revised taxonomy genus

Language: Английский

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Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview

Foods, Journal Year: 2022, Volume and Issue: 11(23), P. 3925 - 3925

Published: Dec. 5, 2022

Quality losses in fresh produce throughout the postharvest phase are often due to inappropriate use of preservation technologies. In last few decades, besides traditional approaches, advanced physical and chemical treatments (active packaging, dipping, vacuum impregnation, conventional heating, pulsed electric field, high hydrostatic pressure, cold plasma) biocontrol techniques have been implemented preserve nutritional value safety produce. The application these methodologies after harvesting is useful when addressing quality loss long duration transporting products distant markets. Among emerging technologies contactless non-destructive for monitoring (image analysis, electronic noses, near-infrared spectroscopy) present numerous advantages over traditional, destructive methods. review paper has grouped original studies within topic technologies, reduce waste Moreover, effectiveness some fruit vegetables will also be discussed compared

Language: Английский

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Bioactivity and Digestibility of Microalgae Tetraselmis sp. and Nannochloropsis sp. as Basis of Their Potential as Novel Functional Foods

Nutrients, Journal Year: 2023, Volume and Issue: 15(2), P. 477 - 477

Published: Jan. 16, 2023

It is estimated that by 2050, the world's population will exceed 10 billion people, which lead to a deterioration in global food security. To avoid aggravating this problem, FAO and WHO have recommended dietary changes reduce intake of animal calories increase consumption sustainable, nutrient-rich, calorie-efficient products. Moreover, due worldwide rising incidence non-communicable diseases demonstrated impact diet on risk these disorders, current established pattern focused foods functionality for health. Among promising sources functional foods, microalgae are gaining attention because their richness high-value compounds with potential health benefits. However, despite great opportunities exploit industry, use remains limited challenges related species diversity variations cultivation factors, composition during extraction procedures, evidence safety bioavailability bioactives. The aim review provide an updated comprehensive discussion nutritional value, biological effects, digestibility two genera, Tetraselmis Nannochloropsis, as basis ingredients development foods.

Language: Английский

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