Bioactive Compounds in Fermented Fish and Meat Products: Health Aspects

Bavisetty, Sri Charan Bindu; Benjakul, Soottawat; Olatunde, Oladipupo Odunayo; Ali, Ali Muhammed Moula

doi:10.1201/9780429027413-16

Cited by 2 publications

(6 citation statements)

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“…Some of the potential properties include anti-cancer properties, cardio-protective properties, antioxidant properties, anti-inflammatory activity, anti-diabetic activity and many other health-promoting properties such as mental, hepatic health, etc. (Bavisetty et al , 2021; Ali et al , 2021). Besides, functional lipids are also known to balance metabolic health, mental health, and physical health conditions of individuals.…”

Section: Functional Propertiesmentioning

confidence: 99%

“…In the past few decades, supplementation of functional lipids consumed in various forms is achieving huge demand and market value. Moreover, they are not bound to any cultural beliefs and religious restrictions, deliver various health-beneficial effects when consumed in a proper way and right amount (Bavisetty et al , 2021; Tillman et al , 2011). Some of the potential properties include anti-cancer properties, cardio-protective properties, antioxidant properties, anti-inflammatory activity, anti-diabetic activity and many other health-promoting properties such as mental, hepatic health, etc.…”

Section: Functional Propertiesmentioning

confidence: 99%

“…Oxidative stress can cause a variety of chronic illnesses such as cancer, heart disease, diabetes, obesity, high blood pressure and many others (Bavisetty et al , 2021; Bakry et al , 2019). Free radicals cause oxidative stress and associated health risks.…”

Section: Functional Propertiesmentioning

confidence: 99%

“…In addition, these functional lipids are also known to exhibit antimicrobial activity against food borne pathogens as an additional benefit (Bindu et al , 2015). Natural sources include fat and oils from diverse vegetables, seeds, meat and aquatic organisms which are an integral part of the human diet (Bavisetty et al , 2021; Patil et al , 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Functional lipids are lipophilic substances, including several classes of individual fatty acids, triglycerides and phytosterols, that are known to provide a beneficial effect on human health and provide preventive effects against cardiovascular diseases, mental disorders, metabolic disorders such as diabetes (Bavisetty et al , 2021; Chuyen and Eun, 2017). In addition, these functional lipids are also known to exhibit antimicrobial activity against food borne pathogens as an additional benefit (Bindu et al , 2015).…”

Section: Introductionmentioning

confidence: 99%

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An overview on recent advances in functional properties of dietary lipids, encapsulation strategies and applications

Pinakin

Ali

Bavisetty

2022

NFS

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Purpose The purpose of this study was to provide contemporary scientific knowledge on the functionality of edible lipids, sources, health benefits, and a special emphasis on different encapsulation strategies to enhance their dietary application and boost the market value. Design/methodology/approach Novel technologies overcoming these issues are in great demand. Given that, several novel encapsulation techniques have been established aiming at most of the aspects of functional lipids. In addition, these techniques have been designed to enhance the storage stability and controlled release of lipids in food systems. Findings Plant and marine oils are one of the richest sources of functional lipids but are attached with limitations. Currently, alternative sources, such as different types of algae and microorganisms are gaining attention in terms of sustainable production systems. Advances in various encapsulation techniques have helped to overcome the dispersibility and stability problems of lipids encapsulation. Refinement in physicochemical interaction, colloidal dispersion and core-shell modules between wall and core matrix protect dietary lipids during processing have been implemented. Liposomes, micro/nanoemulsions and micro/nanocapsules are found most suitable for food application by improving the fatty acid profile, stability and sensorial properties. Originality/value Functional lipids offer numerous health benefits (i.e., simple health-promoting properties to complex disease preventive and curative effects). However, these functional lipids are associated with several disadvantages, such as region-specific availability, vulnerability to oxidation depending on the level of unsaturation, degradation/hydrolysis on processing, low bioavailability, confined storage stability, and others.

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Section: Functional Propertiesmentioning

confidence: 99%

Section: Functional Propertiesmentioning

confidence: 99%

Section: Functional Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

An overview on recent advances in functional properties of dietary lipids, encapsulation strategies and applications

Pinakin

Ali

Bavisetty

2022

NFS

Self Cite

View full text Add to dashboard Cite

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A review on fermented aquatic food storage quality based on heat treatment and water retention technology

et al. 2022

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Fermentation is a popular food preservation process that improves nutritional and organoleptic qualities, shelf life, and food safety. Fermented fish is produced and consumed in many regions of the world, and it is an integral element of many cuisine traditions. Fermented fish is also a substantial industry in several countries and a rich source of intriguing bacteria. Most of the end product quality of wine and meat, including taste, texture, and nutritional content, is determined by the main and secondary microbial metabolism formed during fermentation. A standard procedure in the food industry is the addition of salt to thermally processed meat and fish products in order to avoid weight loss that may otherwise have occurred due to the decreased water retaining capability caused by heat treatment. This article aims to bring you up-to-date on the different varieties of fermented fish and their production processes around the world. As a result, new methods that focus on limiting or accelerating fish products' heating are essential. Alternative heat transfer technology, such as combi-steamers or water baths, is used in both situations to increase heat transfer, allowing for faster heating and minimizing excessively heavy heat loads on parts of the product.

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Bioactive Compounds in Fermented Fish and Meat Products: Health Aspects

Cited by 2 publications

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An overview on recent advances in functional properties of dietary lipids, encapsulation strategies and applications

An overview on recent advances in functional properties of dietary lipids, encapsulation strategies and applications

A review on fermented aquatic food storage quality based on heat treatment and water retention technology

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