scholarly journals Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Nutrients ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 1189 ◽  
Author(s):  
Francesca Melini ◽  
Valentina Melini ◽  
Francesca Luziatelli ◽  
Anna Grazia Ficca ◽  
Maurizio Ruzzi
Keyword(s):  
Production Systems ◽  
Fermented Milk ◽  
Fermented Foods ◽  
Scale Production ◽  
Dietary Recommendations ◽  
Healthy Diets ◽  
Health Promoting ◽  
Industrial Scale Production ◽  
Specific Food

Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from a household to a controlled process suitable for industrial scale production systems intended for the mass marketplace. The aim of this paper is to provide an up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide. Formation of antioxidant, bioactive, anti-hypertensive, anti-diabetic, and FODMAP-reducing components in fermented foods are mainly presented and discussed. Fermentation was found to increase antioxidant activity of milks, cereals, fruit and vegetables, meat and fish. Anti-hypertensive peptides are detected in fermented milk and cereals. Changes in vitamin content are mainly observed in fermented milk and fruits. Fermented milk and fruit juice were found to have probiotic activity. Other effects such as anti-diabetic properties, FODMAP reduction, and changes in fatty acid profile are peculiar of specific food categories.

scholarly journals The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health

2020 ◽  
Vol 44 (4) ◽  
pp. 454-489 ◽  
Author(s):  
Francesca De Filippis ◽  
Edoardo Pasolli ◽  
Danilo Ercolini
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gut Microbiome ◽  
Human Subjects ◽  
Metagenomic Data ◽  
Fermented Foods ◽  
Beneficial Effects ◽  
Health Promoting ◽  
Public Repositories

ABSTRACT Lactic acid bacteria (LAB) are present in foods, the environment and the animal gut, although fermented foods (FFs) are recognized as the primary niche of LAB activity. Several LAB strains have been studied for their health-promoting properties and are employed as probiotics. FFs are recognized for their potential beneficial effects, which we review in this article. They are also an important source of LAB, which are ingested daily upon FF consumption. In this review, we describe the diversity of LAB and their occurrence in food as well as the gut microbiome. We discuss the opportunities to study LAB diversity and functional properties by considering the availability of both genomic and metagenomic data in public repositories, as well as the different latest computational tools for data analysis. In addition, we discuss the role of LAB as potential probiotics by reporting the prevalence of key genomic features in public genomes and by surveying the outcomes of LAB use in clinical trials involving human subjects. Finally, we highlight the need for further studies aimed at improving our knowledge of the link between LAB-fermented foods and the human gut from the perspective of health promotion.

Organic Synthesis Engineering

2001 ◽  
Author(s):  
L. K. Doraiswamy
Keyword(s):  
Organic Synthesis ◽  
Phase Transfer ◽  
Heterogeneous Systems ◽  
Process Intensification ◽  
Reaction Rates ◽  
Main Theme ◽  
Scale Production ◽  
Phase Transfer Catalysts ◽  
Industrial Scale Production

This book will formally launch "organic synthesis engineering" as a distinctive field in the armory of the reaction engineer. Its main theme revolves around two developments: catalysis and the role of process intensification in enhancing overall productivity. Each of these two subjects are becoming increasingly useful in organic synthesis engineering, especially in the production of medium and small volume chemicals and enhancing reaction rates by extending laboratory techniques, such as ultrasound, phase transfer catalysts, membrane reactor, and microwaves, to industrial scale production. This volume describes the applications of catalysis in organic synthesis and outlines different techniques of reaction rate and/or selectivity enhancement against a background of reaction engineering principles for both homogeneous and heterogeneous systems.

Introduction and Structure of the Book

2001 ◽  
Author(s):  
L. K. Doraiswamy
Keyword(s):  
Reaction Rate ◽  
Small Volume ◽  
Phase Transfer ◽  
Process Intensification ◽  
Consumer Products ◽  
Second Phase ◽  
Organic Chemicals ◽  
Scale Production ◽  
Industrial Scale Production

A large part of the chemical industry is concerned with organic chemicals from simple to highly complex structures. In dealing with relatively simple structures, there does not appear to be any need usually for a deeper understanding of chemistry than that to which an engineer is normally exposed. Most reaction engineering texts are written with this basic assumption. Catalysis, which is invariably an integral part of the reaction engineer’s arsenal, has been limited to the production of large volume chemicals which are often relatively simple in structure. Increasing attempts by chemists today to extend the use of catalysis to the production of medium and small volume chemicals has triggered a change in perspective that augers well for a closer liaison between chemists and engineers. We examine this a little further below by defining an organic chemicals ladder, and the merging roles of the two in exploiting this ladder, particularly for chemicals stacked on its intermediate rungs. Another change that is taking place is the increasing role of process intensification, nowhere more evident than in the production of organic chemicals. Process intensification means improvement of a process, mainly the reaction, by any possible means, to increase the overall productivity. This usually takes the form of reaction rate enhancement by extending known or emerging laboratory techniques to industrial scale production. These techniques can be engineering intensive, chemistry intensive, or both. Examples are the use of ultrasound (sonochemistry), light (photochemistry), electrons (electrochemistry), enzymes (biotechnology), agents for facilitating a reaction between immiscible phases (phase-transfer catalysis), microparticles (microphase engineering), membranes (membrane reactor engineering), a second phase (biphasing), combinations of reactions with different techniques of separation (multifunctional or combo reactor engineering), and mixing. Their use in the production of medium and small volume chemicals like pesticides, drugs, Pharmaceuticals, perfumery chemicals, and other consumer products is being increasingly explored both by industry and academe. Some of these techniques have progressed little beyond the laboratory stage, although they have been a part of the synthetic organic chemist’s repertoire for a number of years. Thus, in addition to the use of catalysis in its various forms, this book will also explore different techniques of reaction rate and/or selectivity enhancement.

scholarly journals Lactoferrin Production from Bovine Milk or Cheese Whey

2020 ◽  
pp. 1-9
Author(s):  
Jean-Paul Perraudin ◽  
◽  
Léo De Valck ◽  
Keyword(s):  
Bacterial Contamination ◽  
Cheese Whey ◽  
Biological Activities ◽  
Bovine Milk ◽  
Second Step ◽  
Scale Production ◽  
One Step ◽  
High Level ◽  
Industrial Scale Production

Today, the industrial scale production of lactoferrin is carried out in one step by extraction from bovine milk or whey. As the role of lactoferrin in the milk is to protect the liquid against the bacterial contamination binding the lipopolysaccharides (LPS) of those bacteria, it is not surprising that the lactoferrin extracted from milk is covered by bacterial LPS, losing the most part of its biological activities. It is absolutely crucial that the production of Lactoferrin consists to a two steps process. The first step consists to extract from milk or from whey a solution that we called lactenin which contains different molecules including lactoferrin, lactoperoxidase, angiogenin and some other minor components. The second step consists to purify the lactoferrin from the other components including the LPS. Only under such conditions, we could recuperate a high level pure molecule with all its biological activities as it is not done actually

scholarly journals Spray freeze granulation of submicron alumina and its sintering behavior via spark plasma sintering

2015 ◽  
Vol 47 (3) ◽  
pp. 279-288 ◽  
Author(s):  
Wei Liu ◽  
Zhipeng Xie
Keyword(s):  
Spark Plasma Sintering ◽  
Particle Packing ◽  
Industrial Scale ◽  
Sintering Behavior ◽  
Scale Production ◽  
Plasma Sintering ◽  
Spark Plasma ◽  
Spray Granulation ◽  
Industrial Scale Production

Spray freeze granulation is an improved method based on spray granulation, solving many limitations of spray granulation. In this work, spray freeze granulation of submicron alumina is performed to explore the possibility of industrial-scale production of dense alumina via spark plasma sintering. Powder pretreatment such as sedimentation and the selection of granules with the appropriate size are employed for the maximum use of the high qualified as-prepared granules and granule sliding, which would provide a guidance for the industrial-scale production. Debound granules were densified via SPS and the corresponding sintering behaviors such as the recorded shrinkage and shrinkage rate were discussed. The comparison of sintering behaviors between granulated and as-received powder are conducted to identify the role of spray freeze granulation in sinterability for dense alumina. The Vickers hardness (Hv) and the fracture toughness (KIC) of the freeze granulated body are higher than the corresponding properties of the as-received body due to the more homogenous microstructure with little agglomeration in the particle packing after freeze granulation.

scholarly journals Fermentation of Bovine, Non-Bovine and Vegetable Milk

2021 ◽  
Author(s):  
Tridjoko Wisnu Murti
Keyword(s):  
Pathogenic Bacteria ◽  
Fermented Milk ◽  
Raw Material ◽  
Fermented Foods ◽  
Gastrointestinal Health ◽  
Vegetable Extract ◽  
Anti Cancer ◽  
History Of ◽  
Vegetable Milk

Fermented milk has been developing alongside the history of human civilization. It is observed having positive effect on gastrointestinal health. It has reaches at the steps of explaining what happens in the process, despite some information is still unclear. Fermentation involves many organisms, technique, biochemical reactions, tool and apparatus as well as cultural diversity among people and regions due to differences and changes in climate. Fermented milks, using milk as the raw material from bovine and non-bovine dairy species, and in some regions, especially in Asia and Africa, they also use materials from vegetable extracts. Some progress in Fermented Milk Science, has explained the role of such fermented foods for human health. These benefits have been more and more progressing to select specific microbes, known as probiotic cultures, which combined with specific substances from vegetable extract (prebiotic) could improve lactose digestion, role anti-cancer, anti-hypercholesteremic and anti-pathogenic bacteria as well as anti-virus were discussed in this article.

scholarly journals The Role of Ionic Liquids in the Lignin Separation from Lignocellulosic Biomass

Energies ◽  
2020 ◽  
Vol 13 (18) ◽  
pp. 4864
Author(s):  
Isa Hasanov ◽  
Merlin Raud ◽  
Timo Kikas
Keyword(s):  
Ionic Liquids ◽  
Lignocellulosic Biomass ◽  
Complex Structure ◽  
Renewable Resource ◽  
Scale Production ◽  
Green Solvents ◽  
Protic Ionic Liquids ◽  
The Cost ◽  
Industrial Scale Production

Lignin is a natural polymer, one that has an abundant and renewable resource in biomass. Due to a tendency towards the use of biochemicals, the efficient utilization of lignin has gained wide attention. The delignification of lignocellulosic biomass makes its fractions (cellulose, hemicellulose, and lignin) susceptible to easier transformation to many different commodities like energy, chemicals, and materials that could be produced using the biorefinery concept. This review gives an overview of the field of lignin separation from lignocellulosic biomass and changes that occur in the biomass during this process, as well as taking a detailed look at the influence of parameters that lead the process of dissolution. According to recent studies, a number of ionic liquids (ILs) have shown a level of potential for industrial scale production in terms of the pretreatment of biomass. ILs are perspective green solvents for pretreatment of lignocellulosic biomass. These properties in ILs enable one to disrupt the complex structure of lignocellulose. In addition, the physicochemical properties of aprotic and protic ionic liquids (PILs) are summarized, with those properties making them suitable solvents for lignocellulose pretreatment which, especially, target lignin. The aim of the paper is to focus on the separation of lignin from lignocellulosic biomass, by keeping all components susceptible for biorefinery processes. The discussion includes interaction mechanisms between lignocellulosic biomass subcomponents and ILs to increase the lignin yield. According to our research, certain PILs have potential for the cost reduction of LC biomass pretreatment on the feasible separation of lignin.

scholarly journals Table Olives More than a Fermented Food

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 178 ◽  
Author(s):  
Giorgia Perpetuini ◽  
Roberta Prete ◽  
Natalia Garcia-Gonzalez ◽  
Mohammad Khairul Alam ◽  
Aldo Corsetti
Keyword(s):  
Lactic Acid ◽  
Mediterranean Area ◽  
Fermented Food ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Table Olives ◽  
Food Industries ◽  
Health Promoting ◽  
The Mediterranean

Table olives are one of the oldest vegetable fermented foods in the Mediterranean area. Beside their economic impact, fermented table olives represent also an important healthy food in the Mediterranean diet, because of their high content of bioactive and health-promoting compounds. However, olive fermentation is still craft-based following traditional processes, which can lead to a not fully predictable final product with the risk of spontaneous alterations. Nowadays, food industries have to face consumer demands for safe and healthy products. This review offers an overview about the main technologies used for olive fermentation and the role of lactic acid bacteria and yeasts characterizing this niche during the fermentation. Particular attention is offered to the selection and use of microorganisms as starter cultures to fasten and improve the safety of table olives. The development and implementation of multifunctional starter cultures in order to obtain heath-oriented table olives is also discussed.

scholarly journals Identification of New Peptides from Fermented Milk Showing Antioxidant Properties: Mechanism of Action

Antioxidants ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 117 ◽  
Author(s):  
Federica Tonolo ◽  
Federico Fiorese ◽  
Laura Moretto ◽  
Alessandra Folda ◽  
Valeria Scalcon ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Milk Proteins ◽  
Fermented Milk ◽  
Fermented Foods ◽  
Related Factor ◽  
Nrf2 Pathway ◽  
Wide Range ◽  
Health Promoting ◽  
Q 14

Due to their beneficial properties, fermented foods are considered important constituents of the human diet. They also contain bioactive peptides, health-promoting compounds studied for a wide range of effects. In this work, several antioxidant peptides extracted from fermented milk proteins were investigated. First, enriched peptide fractions were purified and analysed for their antioxidant capacity in vitro and in a cellular model. Subsequently, from the most active fractions, 23 peptides were identified by mass spectrometry MS/MS), synthesized and tested. Peptides N-15-M, E-11-F, Q-14-R and A-17-E were selected for their antioxidant effects on Caco-2 cells both in the protection against oxidative stress and inhibition of ROS production. To define their action mechanism, the activation of the Kelch-like ECH-associated protein 1/nuclear factor erythroid 2-related factor 2(Keap1/Nrf2) pathway was studied evaluating the translocation of Nrf2 from cytosol to nucleus. In cells treated with N-15-M, Q-14-R and A-17-E, a higher amount of Nrf2 was found in the nucleus with respect to the control. In addition, the three active peptides, through the activation of Keap1/Nrf2 pathway, led to overexpression and increased activity of antioxidant enzymes. Molecular docking analysis confirmed the potential ability of N-15-M, Q-14-R and A-17-E to bind Keap1, showing their destabilizing effect on Keap1/Nrf2 interaction.

scholarly journals Kefir as a Functional Beverage Gaining Momentum towards Its Heath Promoting Attributes

Beverages ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 48
Author(s):  
Vassilios Ganatsios ◽  
Poonam Nigam ◽  
Stavros Plessas ◽  
Antonia Terpou
Keyword(s):  
Fermented Milk ◽  
Fermented Foods ◽  
Milk Product ◽  
Positive Health ◽  
Data Link ◽  
Wide Range ◽  
Functional Beverages ◽  
Probiotic Strains ◽  
Health Promoting ◽  
Novel Applications

The consumption of fermented foods posing health-promoting attributes is a rising global trend. In this manner, fermented dairy products represent a significant subcategory of functional foods with established positive health benefits. Likewise, kefir—a fermented milk product manufactured from kefir grains—has been reported by many studies to be a probiotic drink with great potential in health promotion. Existing research data link regular kefir consumption with a wide range of health-promoting attributes, and more recent findings support the link between kefir’s probiotic strains and its bio-functional metabolites in the enhancement of the immune system, providing significant antiviral effects. Although it has been consumed for thousands of years, kefir has recently gained popularity in relation to novel biotechnological applications, with different fermentation substrates being tested as non-dairy functional beverages. The present review focuses on the microbiological composition of kefir and highlights novel applications associated with its fermentation capacity. Future prospects relating to kefir’s capacity for disease prevention are also addressed and discussed.

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