1,720,993 research outputs found
Editorial: microbial fermentation for improved sensory properties and functionality of sustainable foods
Full text linkGrowing awareness of the health and climate crises has led consumers to reduce meat and alcohol consumption, and government organizations to act on it, driving academic and industry research toward plant-based foods. One of the major challenges in transitioning from animal- to plant-based diets is to replicate the unique sensory characteristics of animal-based foods. Therefore, there is a need for innovation in flavor, texture, and trigeminal sensations to meet the expectations of the growing consumer groups. In this framework, the main objective of this Research Topic was to explore our current understanding of flavor and functionally active microbes in the production of novel foods, with a focus on microbial secondary metabolites
Fava: vantaggi della fermentazione e della fortificazione di prodotti a base di frumento
No full textThe use of faba bean flour to improve the nutritional and functional features of cereal-based foods: perspectives and future strategies
No full textFaba beans play an important role in the agriculture and diet of many developing countries and are a major source of protein, dietary fiber (DF), and other compounds beneficial for health. However, its role in the human diet is limited by the presence of antinutritional factors (ANFs) that interfere with nutrient absorption and sometimes cause pathologic conditions. Several processes, such as dehulling, boiling, autoclaving, enzymatic treatment, germination and fermentation, have been studied to determine their role in reducing these compounds. Faba beans, raw or processed, were used in the formulation of cereal-based foods to produce bread, pasta, and gluten-free (GF) products. In combination with other cereals, faba beans have brought about an increase in the quantity and quality of proteins, improving the nutritional and technological features of fortified food. Increased consumer awareness of the potential health benefits deriving from faba bean-enriched foods could promote their use as a replacement for animal protein in the diet
Bioprocessing to preserve and improve microalgae nutritional and functional potential. Novel insight and perspectives
Full text linkMicroalgae are aquatic unicellular microorganisms and, although various species are approved for human consumption, Arthrospira and Chlorella are the most widespread. Several nutritional and functional properties have been bestowed to microalgae principal micro- and macro-nutrients, with antioxidant, immunomodulatory and anticancer being the most common. The many references to their potential as a food of the future is mainly ascribed to the high protein and essential amino acid content, but they are also a source of pigments, lipids, sterols, polysaccharides, vitamins, and phenolic compounds with positive effects on human health. Nevertheless, microalgae use is often hindered by unpleasant color and flavor and several strategies have been sought to minimize such challenges. This review provides an overview of the strategies so far proposed and the main nutritional and functional characteristic of microalgae and the foods made thereof. Processing treatments have been used to enrich microalgae-derived substrates in compounds with antioxidant, antimicrobial, and anti-hypertensive properties. Extraction, microencapsulation, enzymatic treatments, and fermentation are the most common, each with their own pros and cons. Yet, for microalgae to be the food of the future, more effort should be put into finding the right pre-treatments that can allow the use of the whole biomass and be cost-effective while bringing about features that go beyond the mere increase of proteins
Design of a plant-based yogurt-like product fortified with hemp flour. Formulation and characterization
Full text linkPlant-based milk alternatives have gained massive popularity among consumers because of their sustainable production compared to bovine milk and because of meeting the nutritional requests of consumers affected by cow milk allergies and lactose intolerance. In this work, hemp flour, in a blend with rice flour, was used to design a novel lactose- and gluten-free yogurt-like (YL) product with suitable nutritional, functional, and sensory features. The growth and the acidification of three different lactic acid bacteria strains were monitored to better set up the biotechnological protocol for making the YL product. Hemp flour conferred the high fiber (circa 2.6 g/100 g), protein (circa 4 g/100 g), and mineral contents of the YL product, while fermentation by selected lactic acid bacteria increased the antioxidant properties (+8%) and the soluble fiber (+0.3 g/100 g), decreasing the predicted glycemic index (−10%). As demonstrated by the sensory analysis, the biotechnological process decreased the earthy flavor (typical of raw hemp flour) and increased the acidic and creamy sensory perceptions. Supplementation with natural clean-label vanilla powder and agave syrup was proposed to further decrease the astringent and bitter flavors. The evaluation of the starter survival and biochemical properties of the product under refrigerated conditions suggests an estimated shelf-life of 30 days. This work demonstrated that hemp flour might be used as a nutritional improver, while fermentation with a selected starter represents a sustainable and effective option for exploiting its potential
Design and characterization of a novel fermented beverage from lentil grains
Full text linkThe experimental activities carried out in this study aimed at designing a lentil-based beverage rich in soluble and digestible proteins. In order to extract soluble proteins, lentil grains were soaked in water overnight, blended, treated with proteolytic enzymes and fermented with Lactobacillus strains. Protein enzymatic hydrolysis, carried out with four commercial food grade enzyme preparations, showed that bromelin, at the enzyme to substrate ratio of 10%, was the best solution to produce this novel beverage. Even though the seven Lactobacillus strains were all able to ferment aqueous extract within 24 h, L. acidophilus ATCC 4356, L. fermentum DSM 20052 and L. paracasei subsp. paracasei DSM 20312 showed the highest growth rate and the lowest pH values. In fermented lentil-based beverages, the antinutritional factor phytic acid decreased up to 30%, similarly, the highest reduction in raffinose oligosaccharides content reached about 12% the initial concentration. It is worthy of note that the viable density of all strains remained higher than 7 log cfu/mL after 28 days of cold storage. The results here reported show for the first time the possibility to obtain a probiotic lentil-based beverage rich in soluble proteins, peptides and amino acids with low content in main antinutritional factors
The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies
No full text
- …
