Fermented foods, their microbiome and its potential in boosting human health

Microbial Biotechnology, Journal Year: 2024, Volume and Issue: 17(2)

Published: Feb. 1, 2024

Fermented foods (FFs) are part of the cultural heritage several populations, and their production dates back 8000 years. Over last ~150 years, microbial consortia many most widespread FFs have been characterised, leading in some instances to standardisation production. Nevertheless, limited knowledge exists about communities local traditional possible effects on human health. Recent findings suggest they might be a valuable source novel probiotic strains, enriched nutrients highly sustainable for environment. Despite increasing number observational studies randomised controlled trials, it still remains unclear whether how regular FF consumption is linked with health outcomes enrichment gut microbiome health-associated species. This review aims sum up associated microbiomes, outlining role fermentation respect boosting nutritional profiles attempting establish link between health-beneficial outcomes.

Language: Английский

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Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract

CyTA - Journal of Food, Journal Year: 2024, Volume and Issue: 22(1)

Published: March 20, 2024

Chocolate beverages made from cocoa powder contain phenolic compounds, especially flavonoids, as antioxidants, but these compounds are easily degraded. Incorporating clove bud extract is recommended to improve the quality of beverages. However, encapsulation necessary protect bioactive and reduce bitterness. This study investigated total flavonoid content, antioxidant activity, characteristics chocolate formulated with encapsulated extract. Six formulations ranging 0% 10% were evaluated. The results show that incorporation significantly improved several attributes percentage increased. Phenolic hygroscopicity, lightness (L*), color difference (∆E), viscosity, solubility, soluble solids In contrast, moisture red/green (a*) blue/yellow (b*) values, sedimentation, pH, dissolution time decreased. Panelists preferred up 4% extract, suggesting potential for healthier ready-to-drink chocolates.

Language: Английский

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Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders

Antioxidants, Journal Year: 2023, Volume and Issue: 12(3), P. 716 - 716

Published: March 14, 2023

Cocoa, the main derivative of seeds Theobroma cacao L., has been recognized to have several effects on human health including antioxidant and neuro- cardio-protective effects, among others. These attributed mainly its bioactive compounds. In this context, aim work is evaluate nutritional composition, compounds (i.e., phenolic compounds, procyanidins methylxanthines) activity seven different cocoas (alkalized non-alkalized) from origins (Peru, Venezuela, Ivory Coast, Dominican Republic, West Africa). It represents first stage a larger project aiming find high polyphenol cocoa-based strategies related biomarkers that may potentiate brain plasticity cognitive function. Cocoa powders were extracted by ultrasound-assisted technology, total content (TPC) was measured Folin-Ciocalteu. Methylxanthines (caffeine theobromine) procyanidin contents determined HPLC-FLD-DAD, assessed through DPPH, ABTS FRAP assays. Non-alkalized showed higher compared alkalized ones. A strongly significant (p < 0.05) positive correlation between TPC, especially with content, but not methylxanthines found. conclusion, non-alkalized cocoas, one Peru, best candidates in terms The cocoa Peru had TPC 57.4 ± 14.4 mg gallic acid equivalent/g d.w., 28,575.06 62.37 µg catechin equivalents/g 39.15 2.12 mg/g methylxanthines. Further studies should be undertaken effect

Language: Английский

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Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques

Separations, Journal Year: 2024, Volume and Issue: 11(4), P. 128 - 128

Published: April 19, 2024

Theobroma cacao L. seeds, commonly known as cocoa beans, are the foundation for and chocolate production. Following harvest, these beans undergo a multi-step processing chain including fermentation, drying, roasting, grinding. This process yields solids, butter, powder—all fundamental ingredients in food beverage industry. Beyond its sensory appeal (flavor, aroma, texture), has garnered significant interest potential health benefits attributed to rich profile of bioactive compounds. Cocoa is well-documented source polyphenolics, specifically flavanols, alongside methylxanthines, phytosterols, dietary fibers. These constituents have been associated with diverse range bioactivities, antioxidant, anti-carcinogenic, anti-diabetic, anti-inflammatory, anti-obesity, anti-allergenic properties, potentially contributing overall maintenance. Efficient extraction techniques crucial maximizing recovery valuable components from plant material. Modern methods continuously being explored optimize this process. review focuses on established compounds present cocoa. Additionally, it will explore discuss contemporary approaches source.

Language: Английский

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A new insight into the key matrix components for aftertaste in Ampelopsis grossedentata (vine tea) infusion: From the intensity and duration of taste profiles using non-targeted metabolomics and molecular simulation

Food Chemistry, Journal Year: 2024, Volume and Issue: 450, P. 139236 - 139236

Published: April 2, 2024

Language: Английский

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Cocoa production in the 2020s: challenges and solutions

CABI Agriculture and Bioscience, Journal Year: 2024, Volume and Issue: 5(1)

Published: Oct. 31, 2024

Abstract Background Cocoa ( Theobroma cacao L.) is a crop of huge economic significance worldwide and grown mainly in tropical subtropical countries. Currently, West Africa produces most the world's cocoa. The provides support to cocoa-growing countries, smallholder farmers, chocolate confectionery industries. also valued for its appealing flavours health-promoting properties bioactive phytochemicals beans, which have received increased global attention recent years. Main body cocoa industry divided into two sectors: upstream (cocoa bean production marketing), dominated by cocoa-producing downstream processing activities produce semi-finished finished products). Pests diseases, climate change, low soil fertility, high cadmium levels, ongoing Russian-Ukrainian conflict threaten crop's long-term production. In addition these challenges, cultivation contributes environmental biodiversity degradation. Conclusion To address challenges ensure sustainable supply high-quality beans meet rising demand, intensification producing countries deemed critical. These include breeding varieties that are resistant yield-limiting factors, use integrated management strategies improve fertility control pests, heavy metals like Cd, implementation agroforestry systems, farm gate prices, provision social interventions such as alternative livelihoods farmers increase on existing farmlands. Standardized harmonized postharvest required consistent each season.

Language: Английский

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Propentofylline Improves Thiol-Based Antioxidant Defenses and Limits Lipid Peroxidation following Gliotoxic Injury in the Rat Brainstem

Biomedicines, Journal Year: 2023, Volume and Issue: 11(6), P. 1652 - 1652

Published: June 7, 2023

Propentofylline (PROP) is a methylated xanthine compound that diminishes the activation of microglial cells and astrocytes, which are neuronal strongly associated with many neurodegenerative diseases. Based on previously observed remyelination neuroprotective effects, PROP has also been proposed to increment antioxidant defenses prevent oxidative damage in neural tissues. Since most processes have free radicals as molecular pathological agents, aim this study was evaluate effects 12.5 mg·kg-1·day-1 plasma brainstem Wistar rats exposed gliotoxic agent 0.1% ethidium bromide (EB) for 7-31 days. The bulk data here demonstrates that, after 7 days EB treatment, TBARS levels were 2-fold higher rat CNS than control, reaching maximum 2.4-fold within 15 After 31 lipoperoxidation still 65% control. Clearly, treatment limited progression EB-oxidized CNS: it was, example, 76% lower EB-treated group Most these PROP-induced activity glutathione reductase brainstem: + showed 59% GR or control groups In summary, aligning previous studies from our literature about MTXs, we propentofylline improved thiol-based by induction enzymatic (GR), diminished lipid oxidation rebalanced redox status CNS.

Language: Английский

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Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage

Foods, Journal Year: 2024, Volume and Issue: 13(17), P. 2699 - 2699

Published: Aug. 26, 2024

This study developed functional white chocolate enriched with free (WC-F) and encapsulated β-carotene using whey protein isolate (WPI) pullulan (PUL) blends through spray drying (WC-SP), freeze (WC-LP), coaxial electrospinning (WC-EL). The thermal properties, rheological hardness, color of the chocolates were evaluated, stability was monitored over 4 months at 25 °C. No significant differences found in melting profile temperatures among samples; however, WC-LP WC-EL exhibited higher energies (30.88 J/g 16.00 J/g) compared to control (12.42 J/g). WC-F WC-SP showed behaviors similar those control, while displayed altered flow characteristics. Hardness unaffected (7.77 N/mm

Language: Английский

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Effect of Pre-Drying on Flavor Modulation in Indonesian Cocoa Beans: A Metabolomics Study of Key Flavor Compounds and Sensory Profiles

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106056 - 106056

Published: Feb. 1, 2025

Language: Английский

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Progress in Methylxanthine Biosynthesis: Insights into Pathways and Engineering Strategies

International Journal of Molecular Sciences, Journal Year: 2025, Volume and Issue: 26(4), P. 1510 - 1510

Published: Feb. 11, 2025

Methylxanthines are ubiquitous purine alkaloids in nature and have rich biological activities functions. Today, the demand for methylxanthine is increasing but its production low. This issue prevents widespread use many industrial fields, such as pharmaceuticals, food manufacturing, chemical engineering. To address these issues, this review provides a comprehensive systematic exploration of methylxanthines, delving into their structures, detailed biosynthetic pathways, latest research trends. These findings serve valuable references researchers, fostering advancements optimization synthesis processes methylxanthines derivatives promoting application across diverse medicine, food, By bridging fundamental practical applications, work aims to advance understanding compounds, enhance efficiency, contribute healthcare technological progress.

Language: Английский

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