Phycology,
Год журнала:
2025,
Номер
5(1), С. 7 - 7
Опубликована: Фев. 17, 2025
This
study
aimed
at
producing
a
sourdough
bread
supplemented
with
two
marine
algae
powders
of
Ulva
lactuca
and
Gelidium
corneum
2.5,
5,
7.5,
10%
(w/w,
g/100
g
DW)
the
laboratory
scale
using
mixed
starters
prepared
three
lactic
acid
bacteria
(LAB)
combinations
(LCS1,
LCS2,
LCS3).
The
phytochemical
composition,
nutritional
value,
organoleptic
properties,
acceptability
by
consumers
were
then
assessed.
Good
results
obtained
for
enriched
2.5%
(GB1)
reducing
sugar
0.77
±
0.1%,
total
36.90
3.15,
protein
content
8.3
0.2%.
While
phenolic
was
8.32
1.20
mg
GAE/g
DW,
flavonoids
225.00
11.31
mgQE/g
antioxidant
activity
ranged
from
71.05
3.71
to
82.93
3.61%.
Regarding
(UB12),
0.48
0.03%,
45.45
5.75%,
3.7
0.07%.
value
6.45
1.19
191.20
12.52
while
values
52.06
6.21
80.51
1.72%.
Microbiological
analysis
showed
that
all
pathogenic
not
detected
in
bread.
consumer
test
revealed
level
powder
significant
five
selected
criteria
(general
appearance,
crumb
color,
odor,
taste,
texture).
Traditional
10%,
combined
(LCS1),
good
properties
acceptance.
Foods,
Год журнала:
2024,
Номер
13(6), С. 844 - 844
Опубликована: Март 10, 2024
Plant-based
beverages
have
gained
consumers’
attention
for
being
the
main
substitutes
dairy
milk,
especially
people
with
lactose
intolerance,
milk
allergies,
and
a
prevalence
of
hypercholesterolemia.
Moreover,
there
is
growing
demand
more
sustainable
diet
plant-based
lifestyle
due
to
concerns
related
animal
wellbeing,
environmental
impacts
linked
production,
rising
cost
animal-derived
foods.
However,
are
some
factors
that
restrict
beverage
consumption,
including
their
nutritional
quality
poor
sensory
profile.
In
this
context,
fermentation
processes
can
contribute
improvement
properties,
composition,
functional/bioactive
particular,
process
enhance
flavor
compounds
(e.g.,
acetoin
acetic
acid)
while
decreasing
off-flavor
components
hexanal
hexanol)
in
substrate.
Furthermore,
it
enhances
digestibility
bioavailability
nutrients,
leading
increased
levels
vitamins
ascorbic
acid
B
complex),
amino
acids
methionine
tryptophan),
proteins,
simultaneously
presence
anti-nutritional
phytic
saponins).
contrast,
fermented
been
demonstrated
possess
diverse
bioactive
polyphenols
peptides)
different
biological
properties
antioxidant,
anti-inflammatory,
antihypertensive).
Therefore,
article
provides
an
overview
technological
aspects,
health
benefits.
Comprehensive Reviews in Food Science and Food Safety,
Год журнала:
2025,
Номер
24(1)
Опубликована: Янв. 1, 2025
Abstract
Many
proteins
are
essential
food
components
but
also
major
allergens.
Reducing
protein
allergenicity
while
preserving
its
nutritional
value
and
technofunctional
properties
has
always
been
the
goal
of
industry.
Ultrasound
(US)
is
a
green
processing
method
for
modifying
proteins.
In
addition,
US
pretreatment
combined
with
other
techniques
(USPCT)
increasingly
used
in
Therefore,
this
review
presents
an
overview
recent
advances
impact
USPCT
(US‐combined
enzymatic
hydrolysis
[USCE],
US‐combined
glycation
[USCG],
polyphenol
conjugation
[USCP])
on
allergenicity,
value,
We
discuss
potential
mechanisms,
advantages,
limitations
these
technologies
improving
analyze
their
safety,
challenges,
corresponding
solutions.
It
was
found
that
can
improve
efficiency
effectiveness
different
methods,
which
turn
be
more
effective
reducing
functional
processed
products.
Future
research
should
start
new
optimization
process
conditions,
industrial
production,
use
to
promote
technical
progress.
This
paper
expected
provide
reference
development
high‐quality
hypoallergenic
raw
materials.
Frontiers in Microbiology,
Год журнала:
2025,
Номер
16
Опубликована: Янв. 29, 2025
Winemaking,
one
of
the
ancient
technologies,
is
simply
process
converting
sugar
into
alcohol
through
a
complex
biochemical
reaction.
The
winemaking
involves
enological
technique
that
faces
host
challenges
in
winery
including,
inconsistent
quality
due
to
chemical
and
microbiological
instability,
limited
sensory
flavor
profiles,
concerns
met
with
changing
micro-environmental
conditions.
Fermentation
metabolic
where
composition
an
organic
substrate
fragmented
via
cellular
enzymes
under
anaerobic
Mixed
fermentation,
which
using
multiple
strains,
can
enhance
aroma
fermented
food,
overcome
limitations
single
strain
improve
food.
fermentation
has
important
applications
for
agro-food
industries,
healthcare
products
medical
sciences.
modern
mixed
showed
enhancement
wine
aroma,
taste,
reducing
volatile
acidity
upregulating
phenylethyl
acetate
concentration
synergistic
effect
microorganisms.
Key
microorganisms
such
as
yeast,
lactic
acid
acetic
bacteria,
interact
each
other
during
affects
wine.
Extremophilic
have
established
different
molecular
strategies
survive
amidst
adverse
Biocatalysts
isolated
by
these
organisms
are
termed
extremozymes
possess
extraordinary
properties
salt
allowance,
thermostability,
cold
adaptability.
However,
physicochemical
end-use
products.
Therefore,
when
optimizing
conditions,
selecting
right
combination
key
derive
better
properties.
use
provide
significant
insight
potential
remedial
solutions
technical
problems
shape
final
product
more
desirable
sustainable
ways,
challenging
current
shortcomings
deliver
resilient
end-products
consistent,
flavorful,
number
what
may
be
considered
techniques
employed
produce
acceptable
consumers.
Applied Food Research,
Год журнала:
2024,
Номер
4(2), С. 100468 - 100468
Опубликована: Авг. 9, 2024
Given
the
environmental,
ethical,
and
food
security
challenges
posed
by
conventional
agriculture
animal
husbandry,
transition
towards
sustainable
systems
is
essential.
Plant-based
foods,
especially
those
enhanced
fermentation,
present
a
viable
solution.
Fermentation
reduces
ecological
footprint,
aligns
with
ethical
standards,
enhances
plant-based
proteins'
nutritional
value
sensory
attributes,
offering
credible
alternative
to
products.
This
paper
explores
fermentation's
transformative
role
in
developing
meats,
dairy,
protein
alternatives,
emphasizing
its
benefits,
including
improved
gut
health
through
probiotics
prebiotics.
It
also
addresses
such
as
producing
undesirable
by-products,
potential
risks,
increased
costs
associated
fermentation.
Detailed
examinations
of
specific
fermentation
processes—alcoholic,
lactic
acid,
acetic
propionic
butyric
acid—and
their
impact
on
enhancing
value,
digestibility,
flavor
foods
are
presented.
Case
studies
from
pioneering
companies
demonstrate
technologies'
practical
applications
market
potential.
Lastly,
discusses
future
opportunities
scaling
up
processes
incorporating
advanced
biotechnological
techniques
further
enhance
sustainability
outcomes.
Journal of Agriculture and Food Research,
Год журнала:
2024,
Номер
18, С. 101316 - 101316
Опубликована: Июль 24, 2024
Agriculture
is
vital
to
Ethiopia's
economy,
yet
postharvest
losses
persist,
threatening
food
security
and
economic
growth.
The
literature
indicates
that
range
from
15
45
%,
highlighting
the
urgency
of
addressing
this
issue.
Agro-processing
offers
a
promising
solution
by
adding
value
raw
products.
This
article
examines
potential
in
agro-processing,
aligning
with
existing
agricultural
policies.
Techniques
such
as
drying,
canning,
freezing,
packaging
can
optimize
minimize
losses.
Despite
challenges
inadequate
infrastructure
limited
financial
resources,
Ethiopia
leverage
its
market-oriented
approach
establish
integrated
agro-processing
systems.
A
holistic
necessary,
requiring
Ethiopian
government
develop
an
policy
framework
incentives
for
investment
technology
adoption.
Improving
infrastructure,
enforcing
quality
standards,
strengthening
market
linkages
are
essential.
Climate-smart
practices
information
technologies
enhance
long-term
viability.
Collaborative
efforts
drive
sustainable
development
prosperity
through
Ethiopia.
