India is highly diverse ranging from snow-capped mountains to deserts, plateaus, and plain regions. It has a tropical climate with diverse climatic condition that favors the cultivation of wide range of fruit, vegetables, cereals, pulses, cotton, and various crops of medicinal importance making it one of the top producers in the world. India ranks second in the production of coconut grown in coastal regions playing a significant role in the agrarian economy and is known as a Nature’s gift to mankind; it is a source of food, beverage, oil seed, fibers, timbers, and health products. Further, it is a highly appreciated fruit with antibacterial, antifungal, antioxidant, antiparasitic, antiviral, and many other qualities. Considering the growing increase in consumption of coconut and its products and the large number of studies that address the theme, it is felt necessary to carry out a bibliographic survey based on the most current and relevant works in the area using books, journal articles, and other available print and electronic resources. This study attempts to gather information on a detailed assessment of the coconut; its uses in rituals, its health benefits, and culinary preparations across India as the delicacies of immemorial ethnic fruit are of rising significance. The importance and significance of documenting this coconut ethnicity in Indian cuisine are an attempt to keep it relevant and take it to broader viewers who admire such unique delicacies. The study reveals coconut has a high value in Indian ritual, and the survey of pharmacological studies on its medicinal uses supports its beneficial properties to human health.
In the era of Omics, metabolomics and metaproteomics have emerged as powerful tools for the deep analysis of the fermentation of various foods. These two are relatively new in the field of science. However, they are already proven to be crucial for a more proper understanding of microbes, their interactions with hosts and surrounding environments, metabolic activity, and intracellular biochemical reactions. Metabolomics is a quantitative and qualitative determination study of metabolites of participated microbes in the process of fermentation that helps to analyze several biochemical pathways concerning chemical changes that occur during different stages of fermentation. Hence, it provides a deep insight into the microscopic world as well as helps to significantly enhance the available nutraceuticals and probiotic characterizations in fermented foods. Evaluating the possible pathways of microbes in generating particular compounds of interest is proven to be beneficial for increasing the bioavailability of nutraceuticals and nutrients. It can be utilized to reshape the general process of fermentation in a more improved and optimized way for better yielding of nutritive components while decreasing the antinutrient components in the specific product. Metabolomics studies can be used to modify strains based on specific needs, for example, different stress-tolerant microbial strains for the optimal production of desired metabolites in stressed conditions, modulation in metabolic pathways to naturally increase the bioavailability of beneficial compounds, etc. These “Omics” methods are paving the way for a more thorough understanding of microbial life, metabolism systems, and genetic characteristics regarding protein synthesis and are undoubtedly becoming a potent weapon or a universal key in modulating fermented food products in a more advanced and sustainable approach possible. This present review aims to constitute a relevant approach for understanding the metabolic processes that can occur or are currently occurring in a given system and for implementing novel strategies focused on solving production problems or improving sustainability.
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