Fermentation-enabled wellness foods: A fresh perspective

Xiang, Huan; Sun‐Waterhouse, Dongxiao; Waterhouse, Geoffrey I.N.; Cui, Chun; Ruan, Zheng

doi:10.1016/j.fshw.2019.08.003

Cited by 190 publications

(89 citation statements)

References 418 publications

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“…This process is a distortion of the original germination technique for gowé production [22]. A modern industrial process is different from the traditional process regarding the introduction and control of thermophilic LAB cultures, which only produce lactic acid, the extension of the product's shelf life by pasteurization and/or chemical preservation, and the inclusion of sugar and/or artificial sweeteners [125,126]. Controlled fermentation also leads to a general improvement in the shelf life, texture, taste, and aroma of the final product.…”

Section: Fermentation Processmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

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et al. 2020

Foods

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Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

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Section: Fermentation Processmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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“…Amongst all the available food processing techniques, fermentation is an age-long process, known to improve nutritional qualities, palatability and consumer appeal [8][9][10][11]. Derived fermented food products continue to constitute an important part of our daily diet and are estimated to provide about a third of world food supplies [12]. These foods are known to confer beneficial effects, including therapeutic and functional properties, in addition to possessing antimicrobial, antioxidant, probiotic and cholesterol-lowering attributes, and are a source of some other important bioactive compounds [11,[13][14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

Adebo

2020

Nutrients

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Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product.

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“…The development and success of a new encapsulated product is dependent on the consumer’s behavior and attitude, such as perception, preference, acceptance and choice of the product [ 161 ]. Factors that affect consumers’ choices may be: (a) biological (e.g., palatability, hunger, satiety); (b) economic (e.g., cost, income, education, knowledge level); (c) physical (e.g., time or skills); (d) meal attributes (e.g., convenience, familiarity); (e) social determinants (e.g., culture, relatives, family norms); (f) physiological determinants (e.g., mood, stress, history influences); and (g) other (belief, optimistic bias, restrictions) [ 162 ].…”

Section: Applications Of Alginate In the Medical Fieldmentioning

confidence: 99%

Alginate: From Food Industry to Biomedical Applications and Management of Metabolic Disorders

et al. 2020

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Initially used extensively as an additive and ingredient in the food industry, alginate has become an important compound for a wide range of industries and applications, such as the medical, pharmaceutical and cosmetics sectors. In the food industry, alginate has been used to coat fruits and vegetables, as a microbial and viral protection product, and as a gelling, thickening, stabilizing or emulsifying agent. Its biocompatibility, biodegradability, nontoxicity and the possibility of it being used in quantum satis doses prompted scientists to explore new properties for alginate usage. Thus, the use of alginate has been expanded so as to be directed towards the pharmaceutical and biomedical industries, where studies have shown that it can be used successfully as biomaterial for wound, hydrogel, and aerogel dressings, among others. Furthermore, the ability to encapsulate natural substances has led to the possibility of using alginate as a drug coating and drug delivery agent, including the encapsulation of probiotics. This is important considering the fact that, until recently, encapsulation and coating agents used in the pharmaceutical industry were limited to the use of lactose, a potentially allergenic agent or gelatin. Obtained at a relatively low cost from marine brown algae, this hydrocolloid can also be used as a potential tool in the management of diabetes, not only as an insulin delivery agent but also due to its ability to improve insulin resistance, attenuate chronic inflammation and decrease oxidative stress. In addition, alginate has been recognized as a potential weight loss treatment, as alginate supplementation has been used as an adjunct treatment to energy restriction, to enhance satiety and improve weight loss in obese individuals. Thus, alginate holds the promise of an effective product used in the food industry as well as in the management of metabolic disorders such as diabetes and obesity. This review highlights recent research advances on the characteristics of alginate and brings to the forefront the beneficial aspects of using alginate, from the food industry to the biomedical field.

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Fermentation-enabled wellness foods: A fresh perspective

Cited by 190 publications

References 418 publications

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

Alginate: From Food Industry to Biomedical Applications and Management of Metabolic Disorders

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