Cereal Chem. 94(3):437-442Solid-state fermentation (SSF) represents a technological alternative feature for a great variety of legumes and cereals to improve their functional and nutritional properties. Iron and zinc deficiencies are major health concerns as a public health problem. Therefore, the present investigation was carried out to assess the consequences of SSF on functional properties and in vitro bioavailability of minerals through Caco-2 cells. Fungal strain Aspergillus oryzae (generally recognized as safe) was used for SSF. The effect of SSF on the functional properties (bulk density, water-and oil-binding capacities, emulsion activity and stability, and foaming capacity and stability) of a black-eyed pea flour sample was evaluated. SSF significantly (P < 0.05) decreased the bulk density of black-eyed pea flour; however, significant (P < 0.05) improvement was observed in other functional properties. An unfermented flour sample showed significantly (P < 0.05) decreased iron and zinc bioavailability and digestibility compared with that of the SSF flour sample. SSF significantly increased iron and zinc transport and retention through Caco-2 cells. Significantly increased ferritin content was also observed in the fermented flour sample compared with that of unfermented flour samples. † Corresponding

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Easily sourced mucus from various plant parts is an odorless, colorless and tasteless substance with emerging commercial potential in agriculture, food, cosmetics and pharmaceuticals due to its non-toxic and biodegradable properties. It has been found that plant-derived mucilage can be used as a natural thickener or emulsifier and an alternative to synthetic polymers and additives. Because it is an invisible barrier that separates the surface from the surrounding atmosphere, it is used as edible coatings to extend the shelf life of fresh vegetables and fruits as well as many food products. In addition to its functional properties, mucilage can also be used for the production of nanocarriers. In this review, we focus on mucus extraction methods and its use as a natural preservative for fresh produce. We detailed the key properties related to the extraction and preservation of food, the mechanism of the effect of mucus on the sensory properties of products, coating methods when using mucus and its recipe for preserving fruit and vegetables. Understanding the ecological, economic and scientific factors of production and the efficiency of mucus as a multi-directional agent will open up its practical application in many industries.

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A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day’s different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorganisms. Selections of the fermentation process are product specific. Moreover, various studies were performed to obtain or fortified different bioactive compounds that are present in food industries by-products or wastes. Therefore, the current review article discussed various sources, composition and nutritive value (especially bioactive compounds) of these wastes and their management or augmentation of value-added products through fermentation.

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Microorganisms have long been used in the production of a variety of foods, alcoholic beverages, additives, and supplements due to their cost effectiveness and environmental advantages. Solid‐state fermentation (SSF) reproduces the natural microbiological process that can be utilized in a controlled way to produce the desired product. In the present study, modulation of phenolic compounds, antioxidant potential, and mineral content during SSF of three lentil cultivars, namely, HM‐1, LL‐931, and Sapna, were explored. The total phenolic content (TPC) for 6th day Aspergillus‐fermented lentil (AFL) flour increased by 79.2% for cv. HM‐1, 78.8% for cv. LL‐931, and 122.8% for cv. Sapna. High‐performance liquid chromatography (HPLC) results also showed that SSF not only improved the phenolic content of lentil cultivars but also resulted in the formation of some new phenolic compounds (resorcinol and cinnamic acid). The condensed tannin content, DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) inhibition activity, hydroxyl free radical scavenging activity, reducing power activity, and total antioxidant capacity of aqueous ethanolic extracts from all AFLs also increased significantly (p ≤ 0.05) up to 6th day of fermentation. Mineral content differed significantly (p ≤ 0.05), with AFL extracts exhibiting higher mineral content than their unfermented counterparts. Among different minerals, Cu content of all AFL extracts was the highest with an increase of 46.4% to 60.0% upon fermentation. All minerals showed a significant (p ≤ 0.05) increase in their concentrations upon fermentation except for K in which the increase was less than 0.1%. However, in vitro bioavailability of iron and zinc was significantly (p ≤ 0.05) higher in AFL as compared with their unfermented counterparts, with the highest level being observed on the 6th day of fermentation. Thus, biotransformed lentils could be utilized in the preparation of functional foods and novel nutraceuticals for their health‐promoting properties.