Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food DOI Creative Commons
Barbara Sionek, Aleksandra Szydłowska

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(6), P. 3137 - 3137

Published: March 13, 2025

In the food market, significant changes have been observed in recent years, and what is more, they are associated with an increased “nutritional awareness” among consumers. The role of producers no longer limited to presenting consumers a rich range products; their composition also not without significance. There increase interest so-called “functional food”, which, addition traditional nutrients, provides ingredients specific properties that beneficial effect on human health. One types such “probiotic food”. Probiotics play key design functional foods plant origin, as can contribute improving health digestive system, strengthen immunity, prophylactically act case many civilization diseases. context plant-based foods, particular attention paid development products support balance intestinal microbiota while providing benefits typical fiber, vitamins, antioxidants. It should be mentioned segment question shows only high trend terms diversity offered but fits into environmentally friendly production line sustainable trends. This article aimed present possibility using probiotics prebiotics innovative products. impact fermentation process value plant-derived matrix will discussed, well technological challenges this issue. analyzes potential resulting from consumption fermented hygiene aspects examples probiotic recognized promising option deliver probiotics, paraprobiotics, prebiotics,

Language: Английский

Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages DOI
Luciana G. Ruiz Rodríguez, Víctor Manuel Zamora-Gasga, Micaela Pescuma

et al.

Food Research International, Journal Year: 2020, Volume and Issue: 140, P. 109854 - 109854

Published: Oct. 28, 2020

Language: Английский

Citations

224
Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects DOI Creative Commons
Sofia Agriopoulou,

Eygenia Stamatelopoulou,

Monika Sachadyn‐Król

et al.

Microorganisms, Journal Year: 2020, Volume and Issue: 8(6), P. 952 - 952

Published: June 24, 2020

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients functional properties of vegetables). However, at same time, their production in external environment, there is an increased risk being infected with various pathogenic microorganisms, some which cause serious foodborne illnesses. In order preserve distribute safe, raw, minimally processed vegetables, many strategies have been proposed, including bioprotection. The use lactic acid bacteria raw helps better maintain quality extending shelf life, causing significant reduction inhibition action important pathogens. antibacterial effect attributed its ability produce antimicrobial compounds, bacteriocins, strong competitive against microorganisms. both separately combination edible coatings, considered very promising approach for microbiological quality, safety postharvest storage vegetables. Therefore, purpose review discuss biopreservation through as green safe technique.

Language: Английский

Citations

174
Traditional and New Microorganisms in Lactic Acid Fermentation of Food DOI Creative Commons
Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz

et al.

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

Citations

43
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices DOI Creative Commons
Shah Saud,

Xiaojuan Tang,

Shah Fahad

et al.

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

Citations

32
Effect of Lactobacillus plantarum and Lactobacillus acidophilus fermentation on antioxidant activity and metabolomic profiles of loquat juice DOI
Fan‐Bing Meng, Yuting Lei,

Qingzhou Li

et al.

LWT, Journal Year: 2022, Volume and Issue: 171, P. 114104 - 114104

Published: Oct. 19, 2022

Language: Английский

Citations

60
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps DOI
Hafize Fidan, Tuba Esatbeyoglu, Vida Šimat

et al.

Food Bioscience, Journal Year: 2022, Volume and Issue: 47, P. 101741 - 101741

Published: April 30, 2022

Language: Английский

Citations

55
Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance DOI Creative Commons
Teresa Pinto, Alice Vilela, Fernanda Cosme

et al.

Beverages, Journal Year: 2022, Volume and Issue: 8(2), P. 33 - 33

Published: May 27, 2022

Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, connected demanding with products, concerned the management of family budget, health, origin, sustainability food. food industry over last few years has shown remarkable scientific evolution, an impact on development innovation products using non-thermal processing. Non-thermal processing technologies involve methods by which fruit juices receive microbiological inactivation enzymatic denaturation or without direct application low heat, thereby lessening adverse effects nutritional, bioactive, flavor compounds treated juices, extending their shelf-life. recognition nutritional protective values fermented beverages evident attributed to presence different bioactive compounds, protecting against chronic metabolic diseases. Fermentation maintains fruit's safety, nutrition, shelf life products. This review aims summarize chemical sensory characteristics drinks, fermentation process, its benefits, effects.

Language: Английский

Citations

43
Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health DOI Creative Commons
Olaide Olawunmi Ajibola, Raymond Thomas, Babatunde Femi Bakare

et al.

Food Science and Human Wellness, Journal Year: 2023, Volume and Issue: 12(5), P. 1493 - 1509

Published: March 21, 2023

In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables fruits grow contribute to nutritional dietary values population.They have high water contents, thus, naturally vulnerable rapid food spoilage.Food preservation processing play a vital role in inhibition pathogens that are prevalent Malaysia.Lactic acid fermentation is generally local-based bioprocess, among oldest form well-known for food-processing techniques people there.The long shelf life fermented improves their antioxidant potentials.Fermented leaves can be utilized as potential source probiotics they host several lactic bacteria such Lactobacillus confusus, Weissella paramesenteroides, Enterococcus faecalis, plantarum, buchneri, paracasei, pentosus, Pediococcus acidilactici, pentosaceus Leuconostoc mesenteroides.These strains may more viable metabolic systems whereby substantial increase essential biologically active element than industrial starter cultures.This review aimed address some remarkable reputations sources natural probiotics.

Language: Английский

Citations

33
A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods DOI
Shuai Liu,

Jielun Hu,

Yadong Zhong

et al.

Food Chemistry, Journal Year: 2023, Volume and Issue: 440, P. 137453 - 137453

Published: Sept. 10, 2023

Language: Английский

Citations

25
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