Fermented beverages with health-promoting potential: Past and future perspectives

peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes. In addition to harnessing traditional beverages for commercial use, there have recently been innovative efforts to develop non-dairy probiotic fermented beverages from a variety of substrates, including soy milk, whey, cereals and vegetable and fruit juices. On the basis of recent developments, it is anticipated that fermented beverages will continue to be a significant component within the functional food market

Fermentation of Microalgal Biomass for Innovative Food Production

Fermentation is an ancient method used worldwide to process and preserve food while enhancing its nutraceutical profile. Alga‐based fermented products have recently been developed and tested due to growing interest in healthy sustainable diets, which demands the development of innovative practices in food production, operating for both human health and Earth sustainability. Algae, particularly microalgae such as Arthrospira platensis, Chlorella vulgaris, and Dunaliella salina, are already cultivated as sources of food due to their valuable compounds, including proteins, pigments, lipids, carotenoids, polyunsaturated fatty acids, steroids, and vitamins. Due to their nutritional composition, functional diversity, and flexible metabolism, microalgae represent good fermentation substrates for lactic acid bacteria (LAB) and yeasts. This review presents an overview of the scientific studies on microalga fermentation underlining microalgae’s properties and health benefits coupled with the advantages of LAB and yeast fermentation. The potential applications of and future perspectives on such functional foods are discussed

Kombucha: challenges for health and mental health

Background: Increasing research into probiotics is showing potential benefits for health in general and mental health in particular. Kombucha is a recent beverage and can be considered a probiotic drink, but little is known about its effects on physical and mental health. This product is experiencing growth in the market; however, there are no scientific results to support its potential for physical and mental health. Aim: This review article aims to draw attention to this issue and to highlight the lack of studies in this area. Key findings and conclusions: The lack of legislation for the correct marketing of this product may also constrain clinical studies. However, clinical studies are of utmost importance for an in-depth understanding of the effects of this product on the human body. More research is needed, not only to better understand the impact of Kombucha on the human body, but also to ensure the application of regulatory guidelines for its production and marketing and enable its safe and effective consumption.info:eu-repo/semantics/publishedVersio

A 100-Year Review: Yogurt and other cultured dairy products

The history of the last 100 years of the science and technology of yogurt, sour cream, cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous development and improvement. Yogurt leads the cultured dairy product category in terms of volume of production in the United States and recent research activity. Legal definitions of yogurt, sour cream and acidified sour cream, and cultured milk, including cultured buttermilk, are presented in the United States Code of Federal Regulations and summarized here. A tremendous amount of research has been done on traditional and novel ingredients, starter cultures and probiotics, mix processing, packaging, chemical aspects, physical and sensory properties, microstructure, specialized products, composition, quality and safety of yogurt and various manufacturing methods, addition of flavorings, viscosity measurements, and probiotic use for sour cream. Over time, there have arisen alternative manufacturing methods, flavor problems, addition of flavorings, and use of probiotics for cultured buttermilk. Many health benefits are provided by yogurt and other cultured dairy products. One hundred years of testing and development have led to wider uses of cultured dairy products and new processing methods for enhanced shelf life and safety. Future research directions will likely include investigating the effects of probiotic dairy products on gut microbiota and overall health

Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities

Sirutka i mlaćenica su najzastupljeniji nusproizvodi mljekarske industrije, a odlikuju se izvrsnim hranjivim svojstvima. Mlaćenica sadržava jedinstveni sastojak, a to je membrana masne globule mlijeka (engl. milk fat globule membrane - MFGM), koja sadržava biološki aktivne spojeve s pozitivnim zdravstvenim učincima, poput antitumorskog djelovanja ili sposobnosti snižavanja koncentracije kolesterola. Sirutka sadržava proteine sirutke koji su značajan izvor bioaktivnih peptida s pozitivnim učincima na krvožilni, gastrointestinalni, imunološki i živčani sustav čovjeka. Unatoč tomu, ni sirutka ni mlaćenica nisu dovoljno iskorištene u proizvodnji funkcionalne hrane. Dosad su istražene brojne tehnološke mogućnosti radi povećanja proizvodnje hrane na bazi sirutke i/ili mlaćenice, pri čemu se proizvodnja napitaka, kako s ekonomskog tako i s tehnološkog aspekta, pokazala najprihvatljivijom. Stoga je svrha ovoga rada bila pružiti pregled dosadašnjih spoznaja o mogućnostima proizvodnje napitaka od sirutke i/ili mlaćenice.Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health effects like antitumour or cholesterol-lowering impact. Whey proteins are found in whey and are a source of bioactive peptides acting positively on coronary, gastrointestinal, immune and nervous systems. Yet, buttermilk and whey are insufficiently utilized in functional food production. Various technological solutions have been studied in order to increase the production of foods based on whey and/or buttermilk whereby the production of beverages appear to be most acceptable from the economic and technological point of view. Thus, the aim of this paper is to give an overview of current knowledge about the possibilities of creating whey and/or buttermilk beverages

Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms

Quinoa is an Andean pseudocereal considered a natural food resource of high nutritional value whose importance is recognized in food security for present and future generations. In this study we combined the nutritional power of quinoa with the potential beneficial effects of kefir. Microbiological and physico-chemical properties of fermented quinoa beverages with kefir grains, acid mother cultures thereof, or lactobacilli isolated from kefir, with reported potential probiotic effects, were evaluated. Fermented quinoa beverages obtained with Lactiplantibacillus plantarum CIDCA 83114 or acid mother cultures were comparable, although the Lb. plantarum strain demonstrated better growth at fermentation (to 8.63 ± 0.07 log CFU·ml-1 against 6.13 ± 0.07 log CFU·ml-1, respectively). Furthermore, the quinoa suspensions fermented with Lb. plantarum CIDCA 83114 showed more significant improvements on total phenolics, antioxidant activity, proteolysis and amylolytic activity than those fermented with acid mother cultures. In contrast, Lactobacillus kefiri CIDCA 8348 and kefir grains CIDCA AGK1 were not able to ferment the substrate. Kefir grains lost biomass integrity during repeated inoculations into quinoa suspensions and the viability of the lactic acid bacteria decreased. The present study revealed suitable characteristics of Lb. plantarum CIDCA 83114 as a starter to obtain nutritious and potentially health-promoting fermented quinoa beverages.Fil: Pugliese, Andrea. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; ArgentinaFil: Ulzurrun, Mauro Javier. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; ArgentinaFil: Coluccio Leskow, Federico. Universidad Nacional de Luján. Departamento de Ciencias Básicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: de Antoni, Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Kakisu, Emiliano Javier. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms

Quinoa is an Andean pseudocereal considered a natural food resource of high nutritional value whose importance is recognized in food security for present and future generations. In this study we combined the nutritional power of quinoa with the potential beneficial effects of kefir. Microbiological and physico-chemical properties of fermented quinoa beverages with kefir grains, acid mother cultures thereof, or lactobacilli isolated from kefir, with reported potential probiotic effects, were evaluated. Fermented quinoa beverages obtained with Lactiplantibacillus plantarum CIDCA 83114 or acid mother cultures were comparable, although the Lb. plantarum strain demonstrated better growth at fermentation (to 8.63 ± 0.07 log CFU·ml-1 against 6.13 ± 0.07 log CFU·ml-1, respectively). Furthermore, the quinoa suspensions fermented with Lb. plantarum CIDCA 83114 showed more significant improvements on total phenolics, antioxidant activity, proteolysis and amylolytic activity than those fermented with acid mother cultures. In contrast, Lactobacillus kefiri CIDCA 8348 and kefir grains CIDCA AGK1 were not able to ferment the substrate. Kefir grains lost biomass integrity during repeated inoculations into quinoa suspensions and the viability of the lactic acid bacteria decreased. The present study revealed suitable characteristics of Lb. plantarum CIDCA 83114 as a starter to obtain nutritious and potentially health-promoting fermented quinoa beverages.Fil: Pugliese, Andrea. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; ArgentinaFil: Ulzurrun, Mauro Javier. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; ArgentinaFil: Coluccio Leskow, Federico. Universidad Nacional de Luján. Departamento de Ciencias Básicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: de Antoni, Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Kakisu, Emiliano Javier. Universidad Nacional de Lanus. Departamento de Desarrollo Productivo y Tecnológico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Nutritional qualities and consumers acceptance of provitamin a biofortified amahewu complemented with defatted bambara flour.

Master of Science in Human Nutrition. University of KwaZulu-Natal, Pietermaritzburg 2016.Abstract available in PDF file

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

Increased consumer awareness of the effects of food in preventing nutrient-related diseases and maintaining physical and mental well-being has made nutritional improvement an important goal for the food and beverage industry, including the cereal sector. The Book “Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages” collects research articles aimed at exploring innovative ways to improve cereal-based foods and beverages; an old—if not ancient—group of products which are still on our table every day. The main directions of research aimed at nutritional improvement have to face either excess or deficiency in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnologies to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of final products, making it necessary to achieve a balance between nutritional and quality modification. This book offers readers information on innovative ways to improve cereal-based foods and beverages, useful for researchers and for industry operators