Biotechnological approaches for the production of designer cheese with improved functionality

Chourasia, Rounak; Abedin, Md Minhajul; Phukon, Loreni Chiring; Singh, Sudhir P.; Kumar, Amit

doi:10.1111/1541-4337.12680

Cited by 41 publications

(43 citation statements)

References 164 publications

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“…Milk is a source of all the essential nutrient elements, minerals and ions and therefore, is the first choice of food for any newborn mammalian species [36]. However, milk in its fermented form has also been reported to possess a number of nutritionally and health promoting components [11,37]. In Asian countries, milk is fermented for the production of different types of fermented products including liquid type (sour milk and yoghurt) and solid type products such as soft and hard cheese products [2,11].…”

Section: Fermented Milk Productsmentioning

confidence: 99%

“…However, milk in its fermented form has also been reported to possess a number of nutritionally and health promoting components [11,37]. In Asian countries, milk is fermented for the production of different types of fermented products including liquid type (sour milk and yoghurt) and solid type products such as soft and hard cheese products [2,11]. The fermented milk in Asian countries using milk from different sources include cow, camel, goat, sheep, buffalo, donkey and yak [37].…”

Section: Fermented Milk Productsmentioning

confidence: 99%

“…The occurrence and diversity of fermented milk in Asian countries increases the possibilities of difference in microbial diversity, which play a major role in the production of specific peptides with particular functional properties during fermentation. In fermented milk products, production of bioactive peptides is due to the proteolytic activity during ripening and storage of final product [11].…”

Section: Fermented Milk Productsmentioning

confidence: 99%

“…A diverse range of fermented milk products are produced traditionally as well as at industrial level. The fermented milk products consumed in Asian countries include dahi, mohi, lassi, cheese, chhurpi, sour milk (Calpis), koumiss, and yogurt [11,38,39]. Fermented sour milk product kashk is found commercially in the Middle East Asia and is also consumed by Iranians [40].…”

Section: Fermented Milk Productsmentioning

confidence: 99%

“…The biochemical changes taking place during the fermentation comprehends breakdown of the polysaccharides into simple sugar units, proteins into peptides and other complex components present in the food to their simpler forms by the action of specific enzymes produced by the microorganisms involved during the fermentation process [1]. The hydrolyzed products and transformed metabolites in different fermented foods exhibit wide range of functional properties [9][10][11][12]. Fermented protein rich products have been reported to hold the physiologically active peptides, which are inactive in their native protein structure and are released during fermentation by the action of proteolytic microorganisms associated during food fermentation [2,6,13].…”

Section: Introductionmentioning

confidence: 99%

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Functional peptides in Asian protein rich fermented foods: production and health benefits

Kumari

Sanjukta

Kumar

2021

Syst Microbiol and Biomanuf

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The richness and diversity of protein rich fermented foods are chiefly observed in many Asian countries. They are potential source of wide range of biologically active peptides depending on the protein source and starter culture used for fermentation. The major protein rich fermented foods popularly consumed in Asian countries include fermented soybean, fermented milk and fermented fish products. These foods are fermented using different starter cultures including lactic acid bacteria (LAB), Bacillus species, yeast and filamentous fungi. Fermentation by individual starter culture results in unique products by a series of enzymatic hydrolysis, leading to production of a diversity of bioactive peptides responsible for health benefits. Bioactive peptides in Asian protein rich fermented foods have been reported for exhibiting antihypertensive, antioxidant, antibacterial, antidiabetic and anticancer properties. This review is focused on Asian protein rich fermented foods, associated microbes and bioactive peptides responsible for health benefits.

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Section: Fermented Milk Productsmentioning

confidence: 99%

Section: Fermented Milk Productsmentioning

confidence: 99%

Section: Fermented Milk Productsmentioning

confidence: 99%

Section: Fermented Milk Productsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Functional peptides in Asian protein rich fermented foods: production and health benefits

Kumari

Sanjukta

Kumar

2021

Syst Microbiol and Biomanuf

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Nutritional and potential health benefits of fermented food proteins

Tachie,

Onuh,

Aryee

2023

J Sci Food Agric

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Protein fermentation continue to gain popularity due to several factors including the cost‐effectiveness of the process and the positive correlation of fermented protein consumption with reduced risk of developing diet‐related diseases such as diabetes, and cardiovascular disorders, as well as their enhanced nutritional and techno‐functional properties. Nonetheless, the nutritional and health benefits of food protein fermentation such as enhanced nutrient bioavailability, reduced antinutritional factors (ANFs) and enriched bioactive peptides (BAPs) are often overlooked. This paper reviewed recent work on the influence of protein fermentation on nutrition and health. A total of 322 eligible studies were identified on the Scopus and Google Scholar databases out of which 69 studies were evaluated based on our inclusion criteria. Fermented protein ingredients and products show reduced ANFs content, enhanced digestibility and bioavailability, and increased antioxidant and other biological activities such as probiotic, prebiotic, angiotensin‐converting enzyme (ACE) inhibitory, and antihypertensive properties. In addition, co‐products in protein fermentation such as BAPs possess and could contribute additional sensory and flavor properties, degrade toxins, and reduce allergens in foods. Thus, fermentation is no longer just a method for food preservation but also serves as a means for producing functional food products for consumer health promotion and nutrition enrichment.This article is protected by copyright. All rights reserved.

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Identifying sustainability assessment parameters for genetically engineered agrifoods

Wei,

Grieger,

Cummings

et al. 2023

Plants People Planet

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Societal Impact StatementA diverse portfolio of genetically engineered food crops, as well as animal livestock and fish, are currently being developed and commercialized. To ensure their contributions to long‐term sustainability, a broad range of environmental, health, ethical, and societal parameters should be used in their evaluations. This paper proposes a set of parameters to evaluate the sustainability of genetically engineered food and agriculture products and discusses mechanisms to improve their governance and oversight. With such holistic evaluations, genetic engineering applications that are deemed beneficial to sustainable agriculture could be identified in an effort to foster sustainability.SummaryTo achieve international sustainable development goals, food and agricultural production need to rely on sustainable and resilient practices. Traditional breeding as well as the use of new agricultural technologies, including genetic engineering and gene editing, have the potential to help achieve sustainable agrifood production. Although numerous oversight mechanisms exist to guarantee the secure and sustainable advancement and utilization of genetically engineered agrifoods, the majority of these mechanisms heavily depend on a narrow set of parameters to assess risks and safety concerning human health and nontarget organisms. However, a more comprehensive range of parameters should be considered to promote environmental and social sustainability in a more holistic manner. This Opinion article argues that to achieve a more sustainable agrifood production that relies on genetic engineering, governance systems related to new agrifood biotechnologies should incorporate a broader array of environmental, health, ethical, and societal factors to ensure their sustainability in the long‐term. To facilitate this process, we propose a set of parameters to help evaluate the sustainability of agrifoods that rely on genetic engineering. We then discuss major challenges and opportunities for formalizing sustainability parameters in US governance policy and decision‐making systems. Overall, this work contributes to further developing a more comprehensive assessment framework that aims to minimize potential risks and maximize potential benefits of agrifood biotechnology while also fostering sustainability.

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Biotechnological approaches for the production of designer cheese with improved functionality

Cited by 41 publications

References 164 publications

Functional peptides in Asian protein rich fermented foods: production and health benefits

Functional peptides in Asian protein rich fermented foods: production and health benefits

Nutritional and potential health benefits of fermented food proteins

Identifying sustainability assessment parameters for genetically engineered agrifoods

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