Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5

Nutrients, Journal Year: 2022, Volume and Issue: 14(3), P. 484 - 484

Published: Jan. 22, 2022

This review summarizes the current knowledge on essential vitamins B

Language: Английский

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Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Fermentation, Journal Year: 2022, Volume and Issue: 8(2), P. 63 - 63

Published: Jan. 30, 2022

Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These items vital security significantly contribute nutrition. Fermentation is a process that desirably modifies constituents by increasing the palatability, organoleptic properties, bioavailability alters nutritional constituents. This review focuses on deciphering possible mechanisms involved in modification of as well nutrient during fermentation legumes, commonly consumed developing countries. Although modifications these dependent inherent available nutrients starting raw material, it was generally observed increased nutritive qualities (protein, amino acids, vitamins, fats, fatty etc.) while few instances, reduction noted. A general trend antinutritional factors also with corresponding increase bioaccessibility. Notable include transamination or synthesis new compounds process, use energy sources, metabolic activity microorganisms leading degradation level some number fermented products yet be studied fully understood. Further research into using both conventional modern techniques still required provide insights groups, for an overall improved quality, enhanced nutrition health, other associated socioeconomic benefits.

Language: Английский

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An overview of fermentation in the food industry - looking back from a new perspective

Bioresources and Bioprocessing, Journal Year: 2023, Volume and Issue: 10(1)

Published: Nov. 28, 2023

Abstract Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used preserve foods, fermentation now applied improve physicochemical, sensory, nutritional, safety attributes. Fermented dairy, alcoholic beverages like wine beer, vegetables, fruits, meats are all highly valuable due increased storage stability, reduced risk of food poisoning, enhanced flavor. Over years, scientific research associated consumption products with improved health status. The process helps break down compounds more easily digestible forms. It also reduce amount toxins pathogens food. Additionally, contain probiotics, which beneficial bacteria that help body digest absorb nutrients. In today’s world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, allergies have increased. this regard, investigations demonstrated shifting a diet contains can diseases. Moreover, last decade, there been growing interest technology valorize waste by-products. various wastes resulted successful production by-products, including enzymes, pigments, biofuels.

Language: Английский

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African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling

npj Science of Food, Journal Year: 2022, Volume and Issue: 6(1)

Published: Feb. 18, 2022

Abstract Traditional fermented foods are of major importance with respect to the socio-economic growth, food security, nutrition, and health African consumers. In several countries, traditional fermentation processes provide a means preservation, improving shelf life adding nutrients in products. As any foods, associated microbiota is great interest. Recent studies on microbiome using high-throughput DNA sequencing techniques have revealed presence diverse microbial populations fundamental, technological, commercial interest that could be harnessed further improve health, safety, quality. This review provides an overview their microbiota, health-promoting potential these microbes.

Language: Английский

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Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

Frontiers in Microbiology, Journal Year: 2022, Volume and Issue: 13

Published: March 7, 2022

In underdeveloped and developing countries, due to poverty, fermentation is one of the most widely used preservation methods. It not only allows extending shelf life food, but also brings other benefits, including inhibiting growth pathogenic microorganisms, improving organoleptic properties product digestibility, can be a valuable source functional microorganisms. Today, there great interest in strains, which, addition typical probiotic participate treatment numerous diseases, disorders digestive system, mental or stimulate our immune system. Hence, fermented foods beverages are part traditional diet, e.g., Africa play role nutrition people around world. The process for some products occurs spontaneously, without use well-defined starter cultures, under poorly controlled uncontrolled conditions. Therefore, while this affordable technology has many advantages, it pose potential health risk. poor-quality ingredients, inadequate hygiene conditions manufacturing processes, lack standards safety controls lead failure food systems implementation, especially low- middle-income countries small-scale (at household level, villages scale cottage industries). This result presence microorganisms their toxins contributing cases illness even outbreaks. Also, improper processing storage, as by well sale affect safety. Foodborne diseases through consumption reported frequently, may related, among things, low percentage entering healthcare care weaknesses foodborne disease surveillance systems. parts world, Asia, pathogens such enterotoxigenic enterohemorrhagic Escherichia coli, Shigella spp., Salmonella Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus have been detected foods. review, positive aspects, presents risk associated with type products.

Language: Английский

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Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Critical Reviews in Food Science and Nutrition, Journal Year: 2021, Volume and Issue: 62(28), P. 7866 - 7904

Published: May 10, 2021

One of the recent, innovative, and digital food revolutions gradually gaining acceptance is three-dimensional printing (3DFP), an additive technique used to develop products, with possibility obtaining foods complex geometries. Recent interest in this technology has opened possibilities complementing existing processes 3DFP for better value addition. Fermentation malting are age-long traditional known improve value, functionality, beneficial health constituents. Several studies have demonstrated applicability 3D manufacture varieties constructs, especially cereal-based, from root tubers, fruit vegetables as well milk potential much more value-added products. This review discusses extrusion-based major factors affecting process development successful edible structures. Though some novel products emanated 3DFP, considering effects processes, particularly fermentation food, concerted efforts should also be directed toward developing using substrates these conventional techniques. Such experimental findings will significantly promote availability minimally processed, affordable, convenient meals customized geometric structures enhanced functional nutritional values.

Language: Английский

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Maize and Sorghum as Raw Materials for Brewing, a Review

Applied Sciences, Journal Year: 2021, Volume and Issue: 11(7), P. 3139 - 3139

Published: April 1, 2021

Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat are used as conventional raw materials. Worldwide, 85–90% of beer production now produced with adjuvants, wide variations on different continents. This review proposes use two other cereals materials manufacture beer, corn and sorghum, highlighting advantages it recommends this regard disadvantages, so that they removed technological practice. The these adjuvants brewing has been known for long time. Recently, research intensified regarding (including malted form) to obtain new assortments from 100% or sorghum malt. There also great interest obtaining gluten-free assortments, nonalcoholic low-alcohol beers an increased shelf life, by complying current food safety regulations, under maize can be manufacturing recipes.

Language: Английский

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A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera

International Journal of Food Science, Journal Year: 2022, Volume and Issue: 2022, P. 1 - 10

Published: March 24, 2022

Fermented foods and beverages are the product of enzymaticcally transformed food components which acived by different microorganisms. have grown in popularity recent years because their alleged health benefits. Biogenic amines, bioactive peptides, antinutrient reduction, polyphenol conversion to physiologically active chemicals all possible benefits fermentation process products. In Ethiopian-fermented foods, mostly processed using spontaneous process. Injera is one fermented products consumed corners country sourdough could be achieved LAB yeast strains. Moreover, kind concentration substrate type microbial flora, as well temperature, air supply, pH, influence injera. This review article gives an overview factors influencing teff ('Eragrostis tef.') other cereal-based Ethiopian

Language: Английский

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Fermentation of sorghum with Aspergillus strains: A promising and sustainable pathway to enzyme production- comprehensive review

Renewable and Sustainable Energy Reviews, Journal Year: 2025, Volume and Issue: 213, P. 115456 - 115456

Published: Feb. 9, 2025

Language: Английский

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Fermented Edible Insects for Promoting Food Security in Africa

Insects, Journal Year: 2020, Volume and Issue: 11(5), P. 283 - 283

Published: May 5, 2020

Efforts to attain sustainable nutritional diets in sub-Saharan Africa (SSA) are still below par. The continent is envisaged face more impending food crises. This review presents an overview of common edible insects Africa, their composition, health benefits and utilization connection with fermentation enrich the inherent composition insect-based products offer foods related existing generally preferred culinary practice. Attempts explore treatments involving showed affected secondary metabolites induce antimicrobial, therapeutic properties. Available value-added fermented insect like paste, powder, sauces, containing have been developed potential for more. Novel could effectively fit continent’s mix therefore mitigate ongoing insecurity, as well balance nutrition risk concerns limiting insects’ product acceptability SSA.

Language: Английский

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