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Ahmad I, Xiong Z, Hanguo X, Lyu F, Khalid N, Aadil RM, Ahmad A, Walayat N, Mujtaba A, Iqbal A, Hao M, Li Y. Combination of enzymatically hydrolyzed potato powder with skimmed milk powder on the quality improvements of yogurt during refrigeration storage. J Food Sci Technol 2023; 60:2031-2041. [PMID: 37415847 PMCID: PMC10319690 DOI: 10.1007/s13197-023-05737-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/18/2023] [Accepted: 03/23/2023] [Indexed: 07/08/2023]
Abstract
This study aimed to prepare a stirred type of fat-free yogurt from enzymatically hydrolyzed potato powder (EHPP) and skimmed milk powder (SMP) without changing its quality and consumer acceptance. The yogurt formulations prepared contained different amount of EHPP 0, 10, 25 and 50% and were stored for 28 days at 4 °C and observed that with increasing substitution ratio, acid production was increased while the viability of lactic acid bacteria was decreased after 28 days of storage at 4 °C. The antioxidant activities (2-Diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) of the yogurt were increased with increasing EHPP over the storage period. The yogurt formulations having 25 to 50% EHPP has the highest DPPH free radical scavenging activity and FRAP values. Water holding capacity (WHC) was decreased over the storage period with 25% EHPP. The hardness, adhesiveness and gumminess were decreased while no significant change was found in springiness with EHPP addition over the storage period. The rheological analysis showed an elastic behavior of yogurt gels with EHPP supplementation. The sensory results of yogurt containing 25% EHPP have the highest values of taste and acceptance. Yogurt in combination with EHPP and SMP has the higher levels of WHC than non-supplemented yogurt and better stability was recorded during storage. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05737-9.
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Affiliation(s)
- Ishtiaq Ahmad
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
| | - Zhouyi Xiong
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan, 430207 Hubei People’s Republic of China
| | - Xiong Hanguo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
| | - Nauman Khalid
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, 54000 Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000 Pakistan
| | - Asif Ahmad
- Institute of Food and Nutritional Sciences, Department of Food Technology, PMAS-Arid Agriculture University Rawalpindi, Rawalpindi, 46000 Pakistan
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
| | - Ahmad Mujtaba
- Institute of Food and Nutritional Sciences, Department of Food Technology, PMAS-Arid Agriculture University Rawalpindi, Rawalpindi, 46000 Pakistan
| | - Aamir Iqbal
- Institute of Food Science, Cornell University, Ithaca, NY 14853 USA
| | - Manyi Hao
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
| | - Yan Li
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
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Tao L, Wang J, Zhu Q, Zhang J, Li Y, Song S, Yu L. Effect of fermentation with Lactobacillus fermentum FL-0616 on probiotic-rich bean powders. J Food Sci Technol 2023; 60:1144-1152. [PMID: 36712995 PMCID: PMC9860219 DOI: 10.1007/s13197-023-05668-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Revised: 12/23/2022] [Accepted: 01/12/2023] [Indexed: 01/22/2023]
Abstract
Plant-based diets have received considerable attention for balancing human health and environmental sustainability. This study investigated the effects of fermentation with Lactobacillus fermentum FL-0616 on probiotic-rich mung bean, chickpea and tiger skin kidney bean powders. A particle size distribution experiment showed that the particle size of probiotic-rich bean powder was significantly reduced and the specific surface area was increased. This was critical for improving the dissolution rate, wettability and dispersibility. Simultaneously, the angles of repose and slide of the fermented bean powder were significantly reduced. Scanning electron microscopy confirmed that particle size of the bean powder decreased and became more uniform after fermentation. The results of dynamic and static rheology jointly demonstrated that fermentation improved the flowability of probiotic-rich bean powder, which was related to its decreased particle size. This study provides a technical foundation for the deep processing of bean resources. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05668-5.
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Affiliation(s)
- Li Tao
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118 China
| | - Jingyi Wang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118 China
| | - Qiyuan Zhu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118 China
| | - Jingwei Zhang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118 China
| | - Yufei Li
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118 China
| | - Shixin Song
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118 China
| | - Lei Yu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118 China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, 130118 China
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Ahmad I, Xiong Z, Xiong H, Aadil RM, Khalid N, Lakhoo ABJ, Zia-ud-din, Nawaz A, Walayat N, Khan RS. Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration. Food Science and Human Wellness 2023; 12:69-78. [DOI: 10.1016/j.fshw.2022.07.024] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Darwish MS, Abou-Zeid NA, Khojah E, AL Jumayi HA, Alshehry GA, Algarni EH, Elawady AA. Supplementation of Labneh with Passion Fruit Peel Enhanced Survival of E. coli Nissle 1917 during Simulated Gastrointestinal Digestion and Adhesion to Caco-2 Cells. Foods 2022; 11:1663. [PMID: 35681414 PMCID: PMC9180240 DOI: 10.3390/foods11111663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 05/27/2022] [Accepted: 06/02/2022] [Indexed: 02/04/2023] Open
Abstract
Passion fruit peel powder (PFPP) was used to supplement the probiotic labneh to increase the activity of Escherichia coli Nissle 1917 (EcN) during production and storage. Labneh was manufactured with PFPP (0.5% and 1%) and analyzed at 0, 7, and 15 days of cold storage for postacidification and sensory properties and viability of EcN, survival of EcN to simulated gastrointestinal tract stress, and adhesion potential of EcN to Caco-2 cells. Acidification kinetics during fermentation showed that supplementation with PFPP reduced the time needed to decrease pH and reach the maximum acidification rate. PFPP addition contributed to postacidification of labneh during storage. PFPP had a beneficial effect (p < 0.05) on counts of EcN in labneh during different storage periods. Consumer preference expectations for labneh enriched with PFPP (0.5% and 1%) were higher than those for the control. PFPP provided a significant protective action for EcN during simulated gastrointestinal transit and had a positive effect on EcN adhesion to Caco-2 cells in vitro, although this decreased during storage with labneh. Labneh supplementation with PFPP can be recommended because of the positive effect on EcN viability and the high nutritional value, which may increase the appeal of the product to consumers.
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Affiliation(s)
- Mohamed Samir Darwish
- Dairy Microbiology Laboratory, Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt;
| | | | - Ebtihal Khojah
- Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (E.K.); (H.A.A.J.); (G.A.A.); (E.H.A.)
| | - Huda A. AL Jumayi
- Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (E.K.); (H.A.A.J.); (G.A.A.); (E.H.A.)
| | - Garsa A. Alshehry
- Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (E.K.); (H.A.A.J.); (G.A.A.); (E.H.A.)
| | - Eman H. Algarni
- Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (E.K.); (H.A.A.J.); (G.A.A.); (E.H.A.)
| | - Asmaa A. Elawady
- Dairy Microbiology Laboratory, Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt;
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Abstract
Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. However, their application is still limited due to the presence of antinutritional and allergenic compounds, their poor technological properties, and their unpleasant sensory characteristics. Fermentation has been traditionally applied to counteract these inconveniences. At present, lactic acid fermentation of legumes is attracting the attention of researchers and industry in relation to the development of healthier, tasty, and technologically adapted products. Hence, we aimed to review the literature to shed light on the effect of lactic acid fermentation on legume protein composition and on their nutritional, functional, technological, and sensorial properties. The antimicrobial activity of lactic acid bacteria during legume fermentation was also considered. The heterogenicity of raw material composition (flour, concentrate, and isolate), the diversity of lactic acid bacteria (nutriment requirements, metabolic pathways, and enzyme production), and the numerous possible fermenting conditions (temperature, time, oxygen, and additional nutrients) offer an impressive range of possibilities with regard to fermented legume products. Systematic studies are required in order to determine the specific roles of the different factors. The optimal selection of these criteria will allow one to obtain high-quality fermented legume products. Fermentation is an attractive technology for the development of legume-based products that are able to satisfy consumers’ expectations from a nutritional, functional, technological, and sensory point of view.
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Allahdad Z, Manus J, Aguilar-Uscanga BR, Salmieri S, Millette M, Lacroix M. Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins. Plant Foods Hum Nutr 2022; 77:112-120. [PMID: 35142990 DOI: 10.1007/s11130-021-00944-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/23/2021] [Indexed: 06/14/2023]
Abstract
OBJECTIVES The purpose of this study was to evaluate the physico-chemical stability, the sensorial properties, and the microbial quality of a fermented beverage enriched with pea and rice proteins (PRF) during storage at 4 °C. To investigate the effect of the protein enrichment and fermentation, the PRF beverage quality was compared with non-fermented and non-enriched beverages. METHODS The beverage was supplemented with a 50/50 mixture of pea and rice protein concentrate to 13% concentration. Following inoculation with 108 CFU/mL of lactic acid bacteria, it was incubated at 37 °C for 14 h. RESULTS Results showed that the enrichment with protein induced an increase in pH, titratable acidity and viscosity of the PR products, while the fermentation led to a decrease of pH and viscosity. However, a significant increase of the viscosity of PRF from 39 to 57 cP was observed during the 143 days of storage (P ≤ 0.05). The PRF beverage contained significantly more peptides < 200 Da than the non-fermented one (PRNF) and these small peptides were also released during the storage. Despite the physico-chemical modifications, the sensorial properties of the PRF product were appreciated over the storage, particularly for the texture. Furthermore, the beverage maintained a high concentration of viable probiotics during the entire storage with 8.4 log colony form unit (CFU)/mL after 143 days. CONCLUSION Applying probiotics and the mixture of rice and pea proteins in the fermented beverage can enhance nutritional and nutraceutical value of the product.
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Affiliation(s)
- Zahra Allahdad
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS, INRS Armand-Frappier Health Biotechnology Centre, Institute of Nutrition and Functional Foods, 531 des prairies blvd., Laval, Québec, H7V 1B7, Canada
| | - Johanne Manus
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS, INRS Armand-Frappier Health Biotechnology Centre, Institute of Nutrition and Functional Foods, 531 des prairies blvd., Laval, Québec, H7V 1B7, Canada
| | - Blanca R Aguilar-Uscanga
- Research Laboratory of Industrial Microbiology. Centro Universitario de Ciencias Exactas E Ingenierías, Universidad de Guadalajara, 1421, Blvd. Marcelino Garcia Barragan. Col. Olímpica, 44430, Guadalajara, , Jalisco, Mexico
| | - Stéphane Salmieri
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS, INRS Armand-Frappier Health Biotechnology Centre, Institute of Nutrition and Functional Foods, 531 des prairies blvd., Laval, Québec, H7V 1B7, Canada
| | - Mathieu Millette
- Bio-K Plus International Inc, Preclinical Research Division, 495 Armand-Frappier blvd, Laval, Québec, H7V 4B3, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS, INRS Armand-Frappier Health Biotechnology Centre, Institute of Nutrition and Functional Foods, 531 des prairies blvd., Laval, Québec, H7V 1B7, Canada.
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Narli MB, Ozcan T. Assessment of bifidogenic potential of cowpea (Vigna unguiculata (L.) Walp.) extract in in vitro and milk fermentation models. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Ahmad I, Xiong Z, Hanguo X, Khalid N, Rasul Suleria HA. Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15690] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ishtiaq Ahmad
- College of Food Science and Technology Huazhong Agricultural University Wuhan PR China
| | - Zhouyi Xiong
- Fisheries Research Institute Wuhan Academy of Agricultural Sciences Wuhan PR China
| | - Xiong Hanguo
- College of Food Science and Technology Huazhong Agricultural University Wuhan PR China
| | - Nauman Khalid
- School of Food and Agricultural Sciences University of Management and Technology Lahore Pakistan
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Manus J, Millette M, Uscanga BRA, Salmieri S, Maherani B, Lacroix M. In vitro protein digestibility and physico-chemical properties of lactic acid bacteria fermented beverages enriched with plant proteins. J Food Sci 2021; 86:4172-4182. [PMID: 34333773 DOI: 10.1111/1750-3841.15859] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 03/31/2021] [Accepted: 06/22/2021] [Indexed: 11/30/2022]
Abstract
The objective of this study was to develop probiotic beverages, enriched with plant proteins, with high nutritional value. A rice-based beverage fermented with a specific probiotic formulation comprised Lactobacillus acidophilus CL1285, Lactobacillus casei LBC80R and Lactobacillus rhamnosus CLR2 has been enriched with a combination of pea and rice proteins (PR) or pea and hemp proteins (PH) at 13 and 11% total protein, respectively. These protein associations have been selected because their amino acid ratio was >1, as recommended by the FAO. The beverage enriched with protein significantly increased its viscosity by more than 10 times thanks to the enrichment, while the fermentation reduced it by 50% for PR and 20% for PH. In vitro protein digestibility results showed that the protein enrichment and the fermentation treatment significantly increased digestibility values of the beverages with value of 72.7% for fermented PR beverage and 61.4% for unenriched fermented control beverage (p ≤ 0.05). Peptide profiles of PR and PH enriched beverages indicated that the fermentation led to a reduced level of high molecular weight (HMW) peptides of about 60% and an increase of low molecular weight (LMW) peptides by over 50%. Therefore, both the fermentation and the enrichment in protein increased the nutritional value of the rice-based beverages. PRACTICAL APPLICATION: Good quality of probiotics formulation and high-protein products are in increasing demand and plant proteins as an alternative of animal protein are popular. This study has permit to develop rice-based commercial probiotic beverages enriched in a combination of pea and rice or pea and hemp proteins in order to obtain a complete protein in terms of amino acids composition. The lactic acid fermentation and the enrichment with a plant protein combination led to a better protein digestibility of beverage.
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Affiliation(s)
- Johanne Manus
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health & Biotechnology Centre, Institute of Nutraceutical and Functional Foods, Laval, Québec, Canada
| | - Mathieu Millette
- Bio-K+, a Kerry company, Preclinical Research division, Laval, Québec, Canada
| | - Blanca R Aguilar Uscanga
- Research Laboratory of Industrial Microbiology. Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Guadalajara, Jalisco, Mexico
| | - Stéphane Salmieri
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health & Biotechnology Centre, Institute of Nutraceutical and Functional Foods, Laval, Québec, Canada
| | - Behnoush Maherani
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health & Biotechnology Centre, Institute of Nutraceutical and Functional Foods, Laval, Québec, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health & Biotechnology Centre, Institute of Nutraceutical and Functional Foods, Laval, Québec, Canada
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Affiliation(s)
- Smriti Chaturvedi
- Food Engineering and Technology Department Institute of Chemical Technology Matunga Mumbai 400019 India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department Institute of Chemical Technology Matunga Mumbai 400019 India
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Darvishzadeh P, Orsat V, Martinez JL. Process Optimization for Development of a Novel Water Kefir Drink with High Antioxidant Activity and Potential Probiotic Properties from Russian Olive Fruit (Elaeagnus angustifolia). FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02563-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Codină GG, Franciuc SG, Mironeasa S. Rheological Characteristics and Microstructure of Milk Yogurt as Influenced by Quinoa Flour Addition. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12210] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Georgiana Gabriela Codină
- Faculty of Food Engineering; Stefan cel Mare University of Suceava; University Street, 13 Suceava 720229 Romania
| | - Simona Geanina Franciuc
- Faculty of Food Engineering; Stefan cel Mare University of Suceava; University Street, 13 Suceava 720229 Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering; Stefan cel Mare University of Suceava; University Street, 13 Suceava 720229 Romania
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Casarotti SN, Penna ALB. Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.08.021] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Abstract
PURPOSE OF REVIEW This review presents an overview of recent studies on the production of functional fermented foods, of both traditional and innovative natures, and the mapping of the functional compounds involved. RECENT FINDINGS The functional aspects of fermented foods are mostly related to the concept of probiotic bacteria or the targeted microbial generation of functional molecules, such as bioactive peptides, during food fermentation. Apart from conventional yoghurt and fermented milks, several fermented nondairy foods are globally gaining in interest, in particular from soy or cereal origin, sometimes novel but often originating from ethnic (Asian) diets. In addition, a range of functional nonmicrobial compounds may be added to the fermented food matrix. Overall, a wide variety of potential health benefits is being claimed, yet often poorly supported by mechanistic insights and rarely demonstrated with clinical trials or even animal models. SUMMARY Although functional foods offer considerable market potential, several issues still need to be addressed. As most of the studies on functional fermented foods are of a rather descriptive and preliminary nature, there is a clear need for mechanistic studies and well controlled in-vivo experiments.
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Affiliation(s)
- Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Casarotti SN, Carneiro BM, Penna ALB. Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity. J Dairy Sci 2014; 97:6027-35. [DOI: 10.3168/jds.2014-8197] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Accepted: 06/12/2014] [Indexed: 12/18/2022]
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