International Dairy Journal, Год журнала: 2023, Номер 147, С. 105768 - 105768
Опубликована: Авг. 4, 2023
Язык: Английский
Food Production Processing and Nutrition, Год журнала: 2025, Номер 7(1)
Опубликована: Янв. 14, 2025
Abstract Yeasts, with a history of approximately 5,000 years in food and medicinal applications, play vital role various industries. The advantages these microorganisms include probiotic effects, phytate biodegradation, mycotoxin breakdown, adsorption capabilities. Traditionally, research on probiotics has primarily focused lactic acid bacteria bifidobacteria; however, there is growing global interest incorporating yeast as supplement. Notably, species such Saccharomyces , Candida Debaryomyces Yarrowia Kluyveromyces have been identified for their potential. These yeasts are commonly introduced into dairy products, including kefir, yogurt, kumis, cheese. However, the compatibility matrices, well factors influencing viability functionality, remains critical area study. Ongoing exploring techniques to enhance during processing, given that different strains may exhibit varying survival rates properties. Consequently, represent promising avenue augmenting health benefits products. This development prompts essential discussions regarding selecting suitable specific applications. paper comprehensively examines historical discovery, types, properties, applications It aims shed light effects while addressing challenges associated appropriate optimize enhancement Graphical
Язык: Английский
Процитировано
3
Heliyon, Год журнала: 2023, Номер 9(6), С. e16804 - e16804
Опубликована: Май 30, 2023
Due to growing consumer interest in fitness and wellbeing, foods beverages with therapeutic functional qualities are higher demand. In addition being significant staple crops major providers of nutrition energy, cereals rich bioactive phytochemicals health benefits. Cereal grains offer a lot promise for processing into since these include wide variety such as phenolic compounds, carotenoids, dietary fibres, phytosterols, tocols, gamma-oryzanol, phytic acid. Despite the fact that made from cereal produced globally, they have received very little technological scientific attention. The confer replacements milk grains, roasted grain teas fermented non-alcoholic drinks. This review emphasizes on three primary kinds grains. Further, potential applications directions future related discussed elaborated methods, benefits product attributes. grain-based may represent promising new class healthy our daily lives food industry gets more diverse.
Язык: Английский
Процитировано
26
Fermentation, Год журнала: 2023, Номер 9(4), С. 315 - 315
Опубликована: Март 23, 2023
Traditional fermented foods are inherent to the human diet and represent an important part of culture each country. The fermentation process has been traditionally used as a method food preservation. It allows modifying technological, sensory, nutritional attributes raw ingredients. Latin America vast history with these products, but they not always known worldwide. One most microorganisms in is lactic acid bacteria. This review aims provide insight into main attributes, benefits, characteristics traditional beverages from made A bibliography analysis general aspects products this region was carried out, focusing on (with without alcohol), their representation native communities, value effect health, well risk consumption. concluded that usually prepared specific ingredients (such cassava corn), bacteria present identifiable due variability artisanal production. observed include Lacticaseibacillus, Lactiplantibacillus, Lactobacillus, Limosilactobacillus, Leuconostoc, Streptococcus, Weisella, among others.
Язык: Английский
Процитировано
18
Applied Food Research, Год журнала: 2024, Номер 4(1), С. 100399 - 100399
Опубликована: Фев. 13, 2024
The anthocyanins (ACN) are water-soluble pigments present in the pericarp or aleurone layer of maize kernel. authentic color landraces being grown by farmers at a smaller scale restricted to local consumers. These ears (cob with kernels) which receiving more prominence not only for their environment friendly and natural colorant properties but also numerous health benefits from edible food pigments. Since anthocyanin have significant effects on animal health, it is catching attention processing companies as well high-end culinary markets. In this review, we represented functional maize. Earlier, studies best vitro tests were extrapolatory now using cell models trials providing foolproof evidence significance corn anthocyanins. mechanisms action cellular molecular level been understood.
Язык: Английский
Процитировано
6
International Journal of Environmental Research and Public Health, Год журнала: 2023, Номер 20(3), С. 2481 - 2481
Опубликована: Янв. 30, 2023
Fermented foods have been used over the centuries in various parts of world. These are rich nutrients and produced naturally using biological tools like bacteria fungi. Fermentation edible has rooted ancient cultures to keep food for preservation storage a long period time with desired or enhanced nutritional values. Inflammatory diseases rheumatoid arthritis, osteoarthritis, chronic inflammatory pain disorders that difficult treat, current treatments these fail due adverse effects prescribed medications time. containing probiotic fungi can enhance immune system, improve gastrointestinal health, lower risk developing diseases. Foods prepared from vegetables by fermentation, kimchi, sauerkraut, soy-based foods, turmeric, lack proper clinical translational experimental studies. The review focused on effectiveness fermented drinks against inflammation, oxidative stress. We also described potential limitations efficacies usages products provide an overarching picture research field.
Язык: Английский
Процитировано
13
Food Bioscience, Год журнала: 2024, Номер 59, С. 103988 - 103988
Опубликована: Март 28, 2024
Fruit and vegetable are the raw materials for many popular fermented beverages with potential health benefits. In present study, a novel pistachio beverage selected strains of lactic acid bacteria belonging to species Leuconostoc pseudomesenteroides Companilactobacillus paralimentarius was produced, extent proteolysis evaluated. Physico-chemical microbiological analyses, together peptidomics proteomics, were carried out on after 24 h fermentation, using both non-inoculated chemically acidified as controls. Amino sequence hundreds peptides mainly released from 2S albumin, 11S 7S globulin characterized. The number frequency identified higher in started pseudomesenteroides, followed by acidic beverage. These results suggest that, addition endogenous proteases active at pH, proteolytic system LAB directly participated peptide degradation some extent. According BIOPEP database, group 31 potentially bioactive, primarily associated antioxidative properties, ACE DPP-IV inhibition. showed highest amount bioactive peptides. This study lays foundations design pistachio-fermented properties.
Язык: Английский
Процитировано
5
International Journal of Food Science, Год журнала: 2024, Номер 2024, С. 1 - 11
Опубликована: Апрель 5, 2024
Indonesia has abundant traditional fermented food with various lactic acid bacteria (LAB), which can be developed into probiotics for pharmaceutical and functional feed products. This research is aimed at (1) obtaining identifying LAB isolates (2) studying the microbiome (bacterial diversity abundance) of spontaneously-fermented foods Kalimantan Island, Cincalok, Tempoyak, Mandai. To obtain isolates, samples were serially diluted inoculated on MRS agar that contained 1% CaCO3 (MRSA). Isolates forming clear zones purified identified by DNA barcoding. The was studied using genomic-sequencing techniques analysed taxonomic composition. Seven pure obtained from two one barcoding revealed Cincalok seven Staphylococcus carnosus (strain HSP-S16), Tetragenococcus halophilus (FSB201), Corynebacterium phoceense, Vagococcus vulneris (SS1995), Enterococcus faecalis (S11-6), Pisciglobus halotolerans (C01), Priestia filamentosa (P3.1); Levilactobacillus brevis (E1D3BL1) Lactiplantibacillus plantarum (UMCC-2996); Mandai, cohnii (XAAS.x13; non-LAB). T. halophilus, E. faecalis, P. halotolerans, L. brevis, belong to LAB. non-LAB in these three first documented report. dominance Firmicutes phyla foods, 93% 89.94% 60.32% On genus level, dominated 40.33%, Anaerococcus 23.29%, 9.27%, Lactobacillus 6.84%. Meanwhile, Tempoyak only 89.94%. Mandai 31.97%, Proteus 17.14%, Aerococcus 16.85%, Mangrovibacter 15.15%, 6.2%. However, Mandai’s not culturable/isolated MRSA. plausibility those unculturable require coculturing other additional media components grow study report regarding along their culturable isolates.
Язык: Английский
Процитировано
4
Foods, Год журнала: 2025, Номер 14(1), С. 114 - 114
Опубликована: Янв. 3, 2025
Microbial fermentation is a primary method by which variety of foods and beverages are produced. The term refers to the use microbes such as bacteria, yeasts, molds transform carbohydrates into different substances. Fermentation important for preserving, enhancing flavor, improving nutritional quality various perishable foods. Historical records clearly show that fermented drinks, wine, beer, bread, have been consumed more than 7000 years. main microorganisms employed were Saccharomyces cerevisiae, predominantly used in alcohol fermentation, Lactobacillus dairy vegetable fermentation. Typical drinks made from yogurt, cheese, cider, pickles vegetables examples. Although there risks contamination spoilage pathogenic undesirable microorganisms, advanced technologies proper control procedures can mitigate these risks. This review addresses microbial clarifies its past importance contribution food preservation, flavoring, nutrition. It systematically separates molds, bacteria explains how they products pickles. Larger producers employ production methods artisanal approach, explored along with future trends solid-state potential biotechnology developing new products, sustainability product development. Future research development strategies lead innovations improve efficiency, range, sustainability.
Язык: Английский
Процитировано
0
Frontiers in Nutrition, Год журнала: 2025, Номер 12
Опубликована: Янв. 29, 2025
Traditional fermented beverages are drinks produced locally on the basis of ethnic knowledge and consumed nearby locality production. Ethiopia is a country where wide variety traditional prepared consumed. Tella , borde shamita korefe cheka tej booka grawa areki keribo among in Ethiopia. This review paper highlights fermentation process nutritional value beverages, microorganisms involved traditionally ferreted shelf-life as well bioavailability safety by collecting recent research articles. These significantly enhance health due to presence bioactive compounds their relatively greater than those nonfermented beverages. The byproducts yeast Lactic Acid Bacteria (LAB) increase acidity crucial for maintaining quality characteristics It also helps reduce amount toxins pathogens food. Similarly, foods contain probiotics, which beneficial bacteria that help body digest food absorb nutrients. important preventing non-communicable diseases such cardiovascular diseases, gastrointestinal tissues, immune disorders, cancer. Overall, provides comprehensive overview current tradition Ethiopian
Язык: Английский
Процитировано
0
Foods, Год журнала: 2025, Номер 14(5), С. 713 - 713
Опубликована: Фев. 20, 2025
The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, systematic review aims analyze the factors that guide perception preference for fermented foods. addition, perspectives proposed based on findings. search was carried out four databases: Emerald Insight, Science Direct, Wiley Online Library, Multidisciplinary Digital Publishing Institute. keywords used were (Title/Abstract): products, overall liking, purchase intention, expectations, emotions, interculturality, perception, consumers. Ninety-two articles (n = 92) selected classified. identified (1) biological physiological, (2) extrinsic product characteristics, (3) intrinsic (4) psychological, (5) situational, (6) sociocultural. Intrinsic characteristics most relevant, while situational least studied. Our main contribution multidisciplinary approach addressing an integrated way, allowing broader perspective both This could help reader understand behavior propose improvements.
Язык: Английский
Процитировано
0