Quality improvement of bamboo shoots by removal of antinutrients using different processing techniques: A review

Chongtham, Nirmala; Bisht, Madho Singh; Premlata, Thounaojam; Bajwa, Harjit Kaur; Sharma, Vivek; Santosh, Oinam

doi:10.1007/s13197-021-04987-9

Cited by 28 publications

(16 citation statements)

References 30 publications

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“…The aim of individual processes of processing plant food resources is to reduce the content of hydrogen cyanide (HCN) to an acceptable safe level. Such processes are fermentation, boiling, cooking, drying (oven drying, freeze drying), grinding, soaking, peeling, roasting (Bolarinwa et al, 2016;Chongtham et al, 2021). The list of plant species containing CNG mainly in seeds/stones includes apples, apricots, cherries, peaches, plums, quinces, almonds, cassava, bamboo shoots, flaxseed, lima beans, chickpeas, cashews, but also food marzipan ingredients, alcoholic beverages from stone fruit (Bolarinwa et al, 2016) (Table 2).…”

Section: Processing Approaches For Cng Reduction Content In Plant Food Resourcesmentioning

confidence: 99%

“…The list of plant species containing CNG mainly in seeds/stones includes apples, apricots, cherries, peaches, plums, quinces, almonds, cassava, bamboo shoots, flaxseed, lima beans, chickpeas, cashews, but also food marzipan ingredients, alcoholic beverages from stone fruit (Bolarinwa et al, 2016) (Table 2). Fermentation has proven to be the most suitable method of processing bamboo shoots in terms of reducing CNG content (Chongtham et al, 2021). Development of extraction methodology for cyanogenic glycosides is focused on identification and optimization of methods of disturbing the integrity of the tissue (e.g., seeds), extraction solvent composition, extraction time, repeat extraction and other factors (Barthet and Bacala, 2010).…”

Section: Processing Approaches For Cng Reduction Content In Plant Food Resourcesmentioning

confidence: 99%

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Cyanogenic Glycosides - Their Role and Potential in Plant Food Resources

Harenčár

Ražná²,

Nôžková

2021

J microb biotech food sci

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Plants have metabolites and mechanisms that provide them with the basic building blocks for germination, growth, and reproduction processes, while providing them with protection and increasing their adaptation to environmental stresses. Due to their multifunctional significance, cyanogenic glycosides (CNG) indicate the importance of their role in the plant organism. Their diversity and biochemical origin are worth noting. Paradoxically, several nutritionally important food sources of plant origin are characterized by the presence of cyanogenic glycosides in various tissues. Processing approaches of plant food resources ensure a reduction in the content of these ingredients to an acceptable safe level. Different bacteria-based biotechnological processes are applied to minimize the content of CNG in food products. For the usability and identification of the added value of plant food resources, it is important to know the functions and importance of antinutritional components of metabolism with a consequent impact on nutrition and health. In the review we provided a comprehensive view of the importance and potential of CNG in plants with a focus on food sources, where the model object was presented by linseed.

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Section: Processing Approaches For Cng Reduction Content In Plant Food Resourcesmentioning

confidence: 99%

Section: Processing Approaches For Cng Reduction Content In Plant Food Resourcesmentioning

confidence: 99%

Cyanogenic Glycosides - Their Role and Potential in Plant Food Resources

Harenčár

Ražná²,

Nôžková

2021

J microb biotech food sci

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“…Soaking was an ancient processing method used to remove food contaminants or to produce fermented food. In cassava, flaxseed, bamboo shoots, almonds and soybean, soaking had been widely applied to remove cyanide [3] , [5] , [19] , [27] , [28] . The experimental results showed that short-term soaking did not have good effects ( Table 1 ).…”

Section: Resultsmentioning

confidence: 99%

“…The decontamination of cyanides in foods like almonds, apricots, cassava, flaxseeds and bamboo shoots has been widely researched in the past years [3] , [5] , [6] , [7] . The Codex Alimentarius Commission has announced corresponding removal measures to protect public health [8] .…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasonic pretreatment on eliminating cyanogenic glycosides and hydrogen cyanide in cassava

Zhong

et al. 2021

Ultrasonics Sonochemistry

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“…plantarum , P. acidilactici , and Leuc. mesenteroides starter [ 331 ], a significant decrease in the concentration of phytic acid, tannins, and saponins, was observed during fermentation.…”

Section: Lab In Detoxication Of Food From Natural Antinutrientsmentioning

confidence: 99%

The Complex Role of Lactic Acid Bacteria in Food Detoxification

et al. 2022

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Toxic ingredients in food can lead to serious food-related diseases. Such compounds are bacterial toxins (Shiga-toxin, listeriolysin, Botulinum toxin), mycotoxins (aflatoxin, ochratoxin, zearalenone, fumonisin), pesticides of different classes (organochlorine, organophosphate, synthetic pyrethroids), heavy metals, and natural antinutrients such as phytates, oxalates, and cyanide-generating glycosides. The generally regarded safe (GRAS) status and long history of lactic acid bacteria (LAB) as essential ingredients of fermented foods and probiotics make them a major biological tool against a great variety of food-related toxins. This state-of-the-art review aims to summarize and discuss the data revealing the involvement of LAB in the detoxification of foods from hazardous agents of microbial and chemical nature. It is focused on the specific properties that allow LAB to counteract toxins and destroy them, as well as on the mechanisms of microbial antagonism toward toxigenic producers. Toxins of microbial origin are either adsorbed or degraded, toxic chemicals are hydrolyzed and then used as a carbon source, while heavy metals are bound and accumulated. Based on these comprehensive data, the prospects for developing new combinations of probiotic starters for food detoxification are considered.

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Quality improvement of bamboo shoots by removal of antinutrients using different processing techniques: A review

Cited by 28 publications

References 30 publications

Cyanogenic Glycosides - Their Role and Potential in Plant Food Resources

Cyanogenic Glycosides - Their Role and Potential in Plant Food Resources

Effect of ultrasonic pretreatment on eliminating cyanogenic glycosides and hydrogen cyanide in cassava

The Complex Role of Lactic Acid Bacteria in Food Detoxification

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