Potato Probiotics for Human Health

Kumar, Dharmendra; Dutt, Som; Raigond, Pinky; Changan, Sushil; Lal, Milan Kumar; Sharma, D.R.

doi:10.1007/978-981-15-7662-1_15

Cited by 5 publications

(3 citation statements)

References 80 publications

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“…[17] Non-dairy foods such as fruits and vegetables, cereals, pulses, millets, soya, and starchy crops are a good source of protein, minerals, vitamins, dietary fibers, antioxidants, and other bioactive components that have been explored for probiotics survivability and stability. [22][23][24] Additionally, the unique physiology of plants can protect probiotics bacteria from different stresses. It is interesting to note that most traditional fermented foods are in the cereal-based group, fruits and vegetables, millets which is the least studied group in terms of developing innovative probiotic foods in the current food industry.…”

Section: Probiotics In Non-dairy Productsmentioning

confidence: 99%

“…though research into these components as a source of probiotics microbes is currently limited compared to their dairy-based counterpart. [9] There is less information on non-dairy fermented products, survivability of fermenting microbes, parameters of fermentation, starter cultures, and relationship with the existing microbial flora of the gut. [10] Therefore, scientific research needs to explore non-dairy based synbiotics products in the food industry because dairy-based probiotics have limitations such as lactose intolerance, cholesterol content, and milk protein allergens.…”

Section: Introductionmentioning

confidence: 99%

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Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non‐Dairy Products: A Perspective from Nutraceutical

Kumar

Lal

Dutt

et al. 2022

Molecular Nutrition Food Res

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The current trend of health‐conscious consumers and healthy food habits prompts researchers to explore developing food products with synbiotic benefits. Synbiotic foods have gained popularity in recent years due to their functional, nutritional, physiological, and therapeutic characteristics. Lactose intolerance, dyslipidemia, and allergic milk proteins become the barriers in the development of dairy probiotics. The present scenario of an increase in the demand for vegetarian products leads to a rise in the consumption of non‐dairy probiotics. Prebiotics like, resistant starch, inulin, and polyphenols are selectively used by gut microbiota to enhance the selection and colonization of probiotics bacteria. Probiotic's action mechanisms include the production of bacteriocins, peptides, short‐chain fatty acids, amino acids, vitamins, and other metabolites. Therefore, this review article explores the alternative sources of probiotics so it will help to an understanding of non‐dairy based functional fermented foods for both pro and prebiotics. Dietary fibers in vegetables, fruits, and cereals are one of prospective prebiotics and highlighted the various methods for making non‐dairy synbiotics based on dietary fibers, such as microencapsulation, freeze‐drying, and spray drying is also addressed.

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Section: Probiotics In Non-dairy Productsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non‐Dairy Products: A Perspective from Nutraceutical

Kumar

Lal

Dutt

et al. 2022

Molecular Nutrition Food Res

Self Cite

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“…Potatoes are also used in the pharmaceutical industry for the production of drugs and bioactive compounds for the human digestive tract in order to increase its effectiveness [ 21 ]. Potatoes are used also for making vodka or other fermented drinks that are indicated for people who are allergic to dairy products and are vegetarians [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

The Need for Machines for the Nondestructive Quality Assessment of Potatoes with the Use of Artificial Intelligence Methods and Imaging Techniques

Danielak

Przybył

Koszela

2023

Sensors

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This article describes chemical and physical parameters, including their role in the storage, trade, and processing of potatoes, as well as their nutritional properties and health benefits resulting from their consumption. An analysis of the share of losses occurring during the production process is presented. The methods and applications used in recent years to estimate the physical and chemical parameters of potatoes during their storage and processing, which determine the quality of potatoes, are presented. The potential of the technologies used to classify the quality of potatoes, mechanical and ultrasonic, and image processing and analysis using vision systems, as well as their use in applications with artificial intelligence, are discussed.

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