Isolation of antimicrobial compounds from aniseed and techno‐economic feasibility report for industrial‐scale application

Κουτίνας, Αθανάσιος Α.

doi:10.1111/ijfs.15824

Cited by 4 publications

(4 citation statements)

References 48 publications

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“…Antimicrobial films integrated into packaging materials offer an additional layer of protection against harmful microorganisms. For such applications, antimicrobial natural compounds have been isolated from edible plant material like aniseed and their techno-economic feasibility has been assessed for industrial-scale application [38] . These films release antimicrobial agents over time, inhibiting the growth of bacteria and pathogens that could compromise product safety.…”

Section: Emerging Technologiesmentioning

confidence: 99%

Sustainable packaging materials for fermented probiotic dairy or non-dairy food and beverage products: challenges and innovations

Francis,

Dahiya,

Gokhale

et al. 2024

AIMSMICRO

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<abstract> <p>The food and beverage packaging industry has experienced remarkable growth in recent years. Particularly the requirement for appropriate packaging materials used for the sale of fermented products is boosted due to the rising acceptance of economical functional foods available to consumers on the shelves of their local supermarkets. The most popular nutraceutical foods with increased sales include natural yogurts, probiotic-rich milk, kefir, and other fermented food and beverage products. These items have mainly been produced from dairy-based or non-dairy raw materials to provide several product options for most consumers, including vegan and lactose-intolerant populations. Therefore, there is a need for an evaluation of the potential developments and prospects that characterize the growth of the food packaging industry in the global market. The article is based on a review of information from published research, encompassing current trends, emerging technologies, challenges, innovations, and sustainability initiatives for food industry packaging.</p> </abstract>

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Section: Emerging Technologiesmentioning

confidence: 99%

Sustainable packaging materials for fermented probiotic dairy or non-dairy food and beverage products: challenges and innovations

Francis,

Dahiya,

Gokhale

et al. 2024

AIMSMICRO

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“…The application of only characterized individual strains or consortia of probiotic bacteria can be studied to renovate nutritive food matrices through fermentation into synbiotic products. Functional food or beverages should be fortified with naturally available and safer bioactive compounds that are extracted from edible plant sources for flavor enhancements, coloring materials, and as antimicrobial agents for the preservation of food or beverage products, instead of the addition of chemical compounds, which might cause allergic reactions [100][101][102]. The designed supplements of specifically selected probiotic strains as commercial products would provide consumer-friendly therapeutic options to minimize gut disorders and discomforts caused by certain foods.…”

Section: Conclusion and Future Perspectivesmentioning

confidence: 99%

Nutraceuticals Prepared with Specific Strains of Probiotics for Supplementing Gut Microbiota in Hosts Allergic to Certain Foods or Their Additives

Dahiya

Nigam

2023

Nutrients

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Certain nutrients cause discomfort, sensitivity reaction, and an intolerance for certain foods or their ingredients when ingested by some consumers. Food reactions and gut inflammation-related problems are increasing worldwide. The primary form of management would be the avoidance of such foods, followed by treatment of their symptoms. Adopting a nutritional–therapeutic approach and establishing practices for the inclusion of functional foods and nutraceuticals in the diet could improve the ecology of gut microbiota and alleviate inflammation in the GIT. For this purpose, specific species of microorganisms characterized as probiotic strains have been studied to produce functional food and fermented beverage products. Commercially sold, such items are labelled as probiotic products, displaying the name/s of strain/s and the viable numbers of them contained in the portion size of the products. The importance of the growth of probiotic functional foods is that they can be consumed as a source of nutrition and their intake helps in the subsistence and recuperation of friendly gut bacteria. Probiotics have been reported for their role in ameliorating the risk of food reactions. Probiotic administration has been implemented for its role as an auxiliary improvement and for the prevention of food sensitivities common among pediatric patients. Probiotic products based on non-dairy substrates have potential as nutraceuticals for lactose intolerant consumers who are allergic to dairy milk products. Therefore, the aim of this article is to review GRAS microbial species characterized as probiotics up to the level of their specific strain’s name and/or number. These have been used to produce nutraceuticals that are sources of beneficial bacteria for easing discomfort and allergic reactions by maintaining an inflammation-free gut.

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“…The prospects and emerging trends of bioactive molecules extracted from natural resources including culinary herbs, dietary items like fruits and vegetables, extracts from medicinal plants, etc. have been identified for their possible application as therapeutic agents, that can be used for fortification of beverages for several health benefits including gut infections and disorders in the digestive system [ 90 , 91 ]. The bioactive compounds with antimicrobial and other therapeutic activities have been investigated in plant-sourced edible materials [ 92 , 93 , 94 , 95 , 96 ].…”

Section: Conclusion and Emerging Trends In Nutraceutical Beveragesmentioning

confidence: 99%

Nutraceutical Combinational Therapy for Diarrhoea Control with Probiotic Beverages from Fermented Fruits, Vegetables and Cereals to Regain Lost Hydration, Nutrition and Gut Microbiota

Dahiya,

Nigam

2023

Microorganisms

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This article deals with the condition of irregular bowel movements known as diarrhoea, its pathology, symptoms and aetiology. The information has been presented on causes of diarrhoea that include gut infections, food intolerances and allergies to certain ingredients, problems in the gastrointestinal tract like irritable bowel syndrome, inflammatory bowel disease and, the condition of dysbiosis which occurs due to long-term use of antibiotics, or other medicines, etc. Most cases of diarrhoea can be resolved without needing medical treatment; however, it is still important to avoid dehydration of the body and use some supplements to get necessary nutrients which are lost with frequent bowel movements before they can get absorbed and assimilated in the gastrointestinal tract. Probiotic products are reported as natural therapeutic agents, which can reduce the risk of diarrhoea in both adults and children. The intake of dietary fluid supplements in the form of fermented beverages containing probiotic strains could help in diarrhoea control. The patient would achieve benefits with the consumption of these functional beverages in three ways—by regaining lost fluids to the body, supplementing beneficial gut bacteria to restore diversity in gut microbiota, which was disturbed in the condition of diarrhoea as well as regaining a source of quick nutrition to recoup energy.

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Isolation of antimicrobial compounds from aniseed and techno‐economic feasibility report for industrial‐scale application

Cited by 4 publications

References 48 publications

Sustainable packaging materials for fermented probiotic dairy or non-dairy food and beverage products: challenges and innovations

Sustainable packaging materials for fermented probiotic dairy or non-dairy food and beverage products: challenges and innovations

Nutraceuticals Prepared with Specific Strains of Probiotics for Supplementing Gut Microbiota in Hosts Allergic to Certain Foods or Their Additives

Nutraceutical Combinational Therapy for Diarrhoea Control with Probiotic Beverages from Fermented Fruits, Vegetables and Cereals to Regain Lost Hydration, Nutrition and Gut Microbiota

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