Development of functional foods by traditional food processes

Harasym, Joanna; Kaim, Urszula; Bogacz-Radomska, Ludmiła; Olędzki, Remigiusz

doi:10.1016/b978-0-12-818293-2.00007-0

Cited by 6 publications

(9 citation statements)

References 80 publications

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“…During fermentation, microbial activity changes the chemical composition of the fermented plant material [ 13 ]. Bacterium-specific metabolic features combined with plant enzyme activity can improve the bioavailability of certain phytochemicals [ 17 ].…”

Section: Literature Reviewmentioning

confidence: 99%

“…Raw material components are enzymatically and chemically decomposed and subsequently modified in biotransformation reactions [ 44 ]. Bacteria are capable of converting substances contained in plant substrates into a variety of compounds, which can lead to a marked increase in the amount of functional microbial metabolites, often exhibiting valuable nutritional properties [ 13 , 58 ]. Changes in the chemical composition of plant material are mainly caused by decomposition by bacterial enzymes.…”

Section: Literature Reviewmentioning

confidence: 99%

“…The phytase activity in this product was around 2.75-times higher than that in raw quinoa flour [ 60 ]. Fermentation of sourdough made from legume or pseudocereal flour reduced the phytate content in the final product due to the activity of cereal phytase supported by the low pH value resulting from the activity of microorganisms [ 13 ]. Phytase was detected in yams fermented with Lc.…”

Section: Literature Reviewmentioning

confidence: 99%

“…Research on fermented dough containing flour from legumes or pseudocereals has shown that this process can improve nutritional values. The addition of legume flours to fermented bread sourdough resulted in increased concentrations of free amino acids and gamma-aminobutyrate (GABA), enhanced phytase activity, and improved protein digestibility [ 13 ]. Generation of functional molecules was also observed when L. plantarum was used to ferment date palm fruit puree ( Phoenix dactylifera L.).…”

Section: Literature Reviewmentioning

confidence: 99%

“…In this article, we focus on recent research of bacterial effects on fermented foods of plant origin. Identification of the effects of microorganisms on the plant matrix is critical to understanding how to manipulate the process and the strains used for inoculation to achieve the desired results [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

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New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods

Gustaw

Niedźwiedź

Rachwał

et al. 2021

Foods

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Microorganisms have been harnessed to process raw plants into fermented foods. The adaptation to a variety of plant environments has resulted in a nearly inseparable association between the bacterial species and the plant with a characteristic chemical profile. Lactic acid bacteria, which are known for their ability to adapt to nutrient-rich niches, have altered their genomes to dominate specific habitats through gene loss or gain. Molecular biology approaches provide a deep insight into the evolutionary process in many bacteria and their adaptation to colonize the plant matrix. Knowledge of the adaptive characteristics of microorganisms facilitates an efficient use thereof in fermentation to achieve desired final product properties. With their ability to acidify the environment and degrade plant compounds enzymatically, bacteria can modify the textural and organoleptic properties of the product and increase the bioavailability of plant matrix components. This article describes selected microorganisms and their competitive survival and adaptation in fermented fruit and vegetable environments. Beneficial changes in the plant matrix caused by microbial activity and their beneficial potential for human health are discussed as well.

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Section: Literature Reviewmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods

Gustaw

Niedźwiedź

Rachwał

et al. 2021

Foods

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Halal Control Points (HCP) traceability of pokak to support local food development at Geoparks Bromo, Tengger, Semeru (BTS)

Sucipto,

Kusuma,

Zaytun

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Emphasis must be given to local food development, especially in major tourist destinations, including Geopark Bromo Tengger Semeru (BTS). Consumers perceive local food in tourist areas as more enticing once it incorporates functional, safe, and halal aspects. Halal food affirms the materials, equipment, and production. One of the central aspects that will be covered is halal traceability. Pokak is a local drink readily available in the Geopark BTS area that is often sold in syrup, the production is dominated by women in local communities. This study aims to identify the Halal Control Point (HCP) traceability model of pokak to support the development of local food at Geoparks BTS. The results were obtained from the market’s four most renowned pokak syrup brands. A descriptive-analytic method was used to collect data from the literature on standard pokak syrup recipes. The method is based on HAS 23301 about HAS Criteria for processing industries. The HCP was identified on granulated, palm sugar, sodium benzoate, and water. The HCP (haram) risk of granulated sugar is in the refining (ion-exchange resins) and bleaching processes (activated carbon). Palm sugar dan sodium benzoate should comply with the material and process document’s halal requirements. The basic processes of pokak syrup use water, so the water separation process includes the HCP. The HCP ingredients and equipment do not meet halal standards and should be substituted with halal material and equipment alternatives. Implementing halal traceability ensures that local food at Geopark BTS complies with the halal standard.

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Functional foods in the northwestern Himalayan Region of India and their significance: a healthy dietary tradition of Uttarakhand and Himachal Pradesh

Dwivedi,

Singh,

Mahra

et al. 2024

J. Ethn. Food

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The Himalayan mountain range in India is home to some of the most diverse ethnic communities and tribes, especially in the northwestern Himalayan range, which spans between the Indian provinces/states of Uttarakhand and Himachal Pradesh. The rich and diversity of the local flora offers nutritional diversity and ensures therapeutic certainty for the local communities (e.g., Garhwali, Kumaoni, Bhotiya, Jaunsari, Gaddi, and Kinnauri). The local varieties of millet, legumes, leafy vegetables, tubers, and ferns in different forms (fresh, sundried, flour, pickled, or fermented) are commonly used to prepare different dishes and locally produced beverages (e.g., soor/sur, pakhoi/paakuyi, chhang, jann/jan, jhol, lugdi/lugri, etc.). This centuries-old indigenous experience, the knowledge of local flora, and the traditional food preparation are key to meeting the dietary demands of local communities. In addition, these local delicacies are also rich in health-benefiting bioactive molecules and have functional food properties, which are not documented yet. Therefore, this review closely examines the functional food properties of the traditional food prepared in the Uttarakhand and Himachal Pradesh regions and provides the scientific evidence to preserve this rich dietary traditions.

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Development of functional foods by traditional food processes

Cited by 6 publications

References 80 publications

New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods

New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods

Halal Control Points (HCP) traceability of pokak to support local food development at Geoparks Bromo, Tengger, Semeru (BTS)

Functional foods in the northwestern Himalayan Region of India and their significance: a healthy dietary tradition of Uttarakhand and Himachal Pradesh

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