The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

Food Chemistry X, Journal Year: 2024, Volume and Issue: 21, P. 101209 - 101209

Published: Feb. 10, 2024

Fermentation of fruit and vegetable juices with probiotics is a novel nutritional approach potential health benefits. Lactic acid fermentation-based biotransformation results in changes the profile nature bioactive compounds improves organoleptic properties, shelf life bioavailability vitamins minerals fermented juices. This process has been shown to enrich phenolic bioactivity components juices, resulting new type functional food improved Fruits vegetables are ideal substrate for microbial growth, juice will produce rich nutrients variety activities after fermentation, so that high-quality utilization fruits realized, future products have wide application market. paper explores typical fermentation methods investigates components, activities, influence on enhancing quality The insights derived from this study carry significant implications guiding development industry.

Language: Английский

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Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3714 - 3714

Published: Nov. 21, 2024

Lactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their roles enhancing safety, quality, nutritional value. As starter cultures, probiotics, bacteriocin producers, LAB contributes to production of high-quality foods beverages that meet growing consumer demand minimally processed functional health-promoting products. Industrial processing, especially fresh produce sector, is shifting use more natural bioproducts production, prioritizing not only preservation but also enhancement characteristics final product. Starter essential this approach, are carefully selected robust adaptation environment. These often combined with contribute beyond basic fermentation by improving value, properties foods. Thus, selection critical preserving integrity, nutrition foods, fruits vegetable beverages, which a dynamic microbiome. In addition reducing risk foodborne illnesses spoilage through metabolites, including bacteriocins they produce, these products can amino acids, lactic other directly impact quality. result, significantly alter organoleptic quality while extending shelf life. This review aimed at highlighting diverse applications value across range fermented specific focus on metabolites fruit contributions as producers.

Language: Английский

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Traditional and New Microorganisms in Lactic Acid Fermentation of Food

Fermentation, Journal Year: 2023, Volume and Issue: 9(12), P. 1019 - 1019

Published: Dec. 14, 2023

Lactic acid fermentation is one of the oldest and most commonly used methods bioconservation. This process widely for food preservation also a production technique that relies on metabolism lactic bacteria (LAB) to convert carbohydrates into acid. imparts unique flavors texture foods, extends their shelf life, can offer health benefits. There are both traditional new microorganisms involved in food. The current review outlines issues fermented foods. Based methods, broad panorama various products presented, with involved. (spontaneous back-slopping) as well importance application starter cultures mass presented. Currently, based results scientific research, health-promoting effect foods becoming more important. due presence probiotic naturally presented or may be added them, additives, from prebiotics postbiotics. New innovative using open up perspectives functional

Language: Английский

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Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds

Fermentation, Journal Year: 2023, Volume and Issue: 9(11), P. 964 - 964

Published: Nov. 10, 2023

This review presents an in-depth examination of fermented dairy products, highlighting their significance as rich sources antimicrobial agents. Through a comprehensive study microbial activities during fermentation, we identify and discuss the rise bioactive elements with characteristics. Bacteriocins such nisin pediocin play significant role, do organic acids lactic acetic acid in providing activity. Challenges, including enzymes, heat pH sensitivity certain compounds, are also touched upon, emphasizing need for stable delivery consistent efficacy. Our discussion covers various bacteriocins, acids, peptides, detailing functions, action mechanisms, potential applications. Moreover, this discusses emerging role genetic engineering optimizing bacteria strains exploring genetically modified organisms improving production efficacy compounds products. Additionally, emphasize interaction between beneficial microbes byproducts strategies enhancing synthesis these compounds. The highlights nutritional items source crucial food safety. explores challenges solutions related to stability ensuring contribution overall well-being.

Language: Английский

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Lactic Acid Bacteria in Sustainable Food Production

Sustainability, Journal Year: 2024, Volume and Issue: 16(8), P. 3362 - 3362

Published: April 17, 2024

The main tenets of the sustainable food production model are to reduce adverse environmental impacts and use available resources more efficiently. allows companies adapt their strategies current challenges requirements while maintaining long-term stability competitiveness. To ensure that chain participants implement appropriate practices, research is being conducted develop new solutions. Among important issues great interest researchers lactic acid bacteria (LAB). These play a pivotal role in production, encompassing environmental, economic, social aspects. following article highlights recent innovations advancements LAB applications, contributing enhanced efficiency development products. By fermenting food, effectively enhances safety, prolong shelf life, augment nutritional values, simultaneously eliminating or outcompeting foodborne pathogens, thus preventing poisoning. This underscores these often-overlooked aspects LAB, such as critical fermented sustaining humanity during challenging times, by providing essential nutrients, supporting health through its unique preservative probiotic properties. It also points out lesser-known applications microorganisms, including degradation organic waste biogas bioplastics production.

Language: Английский

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Traditional fermented foods of Nigeria: microbiological safety and health benefits

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

Published: March 21, 2024

Language: Английский

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A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective

Foods, Journal Year: 2024, Volume and Issue: 13(16), P. 2534 - 2534

Published: Aug. 14, 2024

In fermented foods, acetic acid bacteria (AAB), kinds of with a long history utilization, contribute to safety, nutritional, and sensory properties primarily through fermentation. AAB are commonly found in various foods such as vinegar, sour beer, cocoa coffee beans, kefir beverages, kombucha, sourdough. They interact cooperate variety microorganisms, resulting the formation diverse metabolites production distinct flavors. Understanding interactions between other microbes is crucial for effectively controlling utilizing fermentation processes. However, these microbial influenced by factors strain type, nutritional conditions, ecological niches, duration. this review, we examine relationships research methodologies interaction studies yeasts, lactic (LAB), bacilli different food processes involving microorganisms. The objective review identify key models insights gained will provide scientific guidance effective utilization functional microorganisms

Language: Английский

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Bioactive properties and therapeutic aspects of fermented vegetables: a review

Food Production Processing and Nutrition, Journal Year: 2024, Volume and Issue: 6(1)

Published: March 1, 2024

Abstract The pathogenesis of non-communicable diseases (NCDs) worldwide is closely linked to the global nutrition transition. Functional foods play a crucial role in prevention and control NCDs, making them an active area research. Fermentation, which involves biotransformation food, enhances its digestibility nutritional properties by releasing bioactive molecules. increased bioactivity during fermentation can be attributed liberation compounds trapped food matrix, generation metabolites, or metabolic products microorganisms involved. Additionally, fermented serve as vehicle deliver live beneficial microbes gastrointestinal tract, promoting gut homeostasis. While most studies demonstrate increase fermentation, some investigations yield contradictory results, likely due complexity microbial strains utilized, environmental conditions process. Further research needed address conflicting findings, epidemiological are recommended examine impact vegetables on human health. This review discusses changes antioxidant, antidiabetic, antihyperlipidemic, anticancer, antihypertensive activities vegetables, both vitro vivo using animal models. Moreover, drawbacks associated with vegetable their management, future prospects also discussed. Graphical

Language: Английский

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Microbial Secondary Metabolites via Fermentation Approaches for Dietary Supplementation Formulations

Molecules, Journal Year: 2023, Volume and Issue: 28(16), P. 6020 - 6020

Published: Aug. 11, 2023

Food supplementation formulations refer to products that are designed provide additional nutrients the diet. Vitamins, dietary fibers, minerals and other functional compounds (such as antioxidants) concentrated in supplements. Specific amounts of given body through food supplements, these include well so-called non-essential such secondary plant bioactive components or microbial natural addition narrower sense. A significant social challenge represents how moderately use resources light growing world population. In terms economic production (especially natural) molecules, ways white biotechnology with various microorganisms have recently been intensively explored. current review relevant supplements substances (e.g., vitamins, amino acids, used their via fermentative biotechnological approaches briefly reviewed. Biotechnology plays a crucial role optimizing fermentation conditions maximize yield quality target compounds. Advantages ability renewable feedstocks, high yields, potential for cost-effective large-scale production. Additionally, it can be more environmentally friendly compared chemical synthesis, reduces reliance on petrochemicals minimizes waste generation. Educating consumers about benefits, safety, methods general is crucial. Providing clear accurate information science behind help address any concerns misconceptions may have.

Language: Английский

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Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

Foods, Journal Year: 2023, Volume and Issue: 12(4), P. 838 - 838

Published: Feb. 16, 2023

The food and beverage market has become broader due to globalization consumer claims. Under the umbrella of demands, legislation, nutritional status, sustainability, importance safety must be decisive. A significant sector production is related ensuring fruit vegetable conservation utilization through fermentation. In this respect, in review, we critically analyzed scientific literature regarding presence chemical, microbiological physical hazards fruit-based fermented beverages. Furthermore, potential formation toxic compounds during processing also discussed. managing risks, biological, physical, chemical techniques can reduce or eliminate any contaminant from Some these belong technological flow obtaining beverages (i.e., mycotoxins bound by microorganisms used fermentation) are explicitly applied for a specific risk reduction mycotoxin oxidation ozone). Providing manufacturers with information on that could jeopardize drinks strategies lower paramount importance.

Language: Английский

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