Advances in Fermentation Technology for Novel Food Products

Adebo, Oluwafemi Ayodeji; Njobeh, Patrick Berka; Adeboye, Adedola S.; Adebiyi, Janet Adeyinka; Sobowale, Sunday Samuel; Ogundele, Opeolu M.

doi:10.1007/978-3-319-74820-7_4

Cited by 16 publications

(23 citation statements)

References 105 publications

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“…Usually, WGs may be consumed as food after it has been incorporated as an ingredient into other food products or as food itself after processing. One type of such a food processing technique adopted for the transformation of WGs into diets is fermentation, which is a process that yields products that are not only shelf stable, but also better in sensorial qualities and health beneficial constituents [32][33][34][35][36]. The cereal bran is a major source of these PCs and this paper seeks to review available scientific literature on fermented WG-products to understand the influence and role of fermentation on PCs and antioxidant activity (AA) thereof.…”

Section: Phenolic Compounds In Wg Foodsmentioning

confidence: 99%

“…Conventional techniques of fermentation include (i) natural (also called spontaneous) occurrences through the actions of endogenous microorganisms, (ii) back slopping involves utilizing plenty of successful previous fermentation batches) and (iii) controlled fermentation, which entails the inoculation of starter cultures/specific strains. Subsequent fermented products are not only shelf stable through the preservative effect of this process, but fermentation also improves bioavailability and palatability, confers desirable organoleptic characteristics that impact aroma, texture, and flavor and improves the health beneficial components in food [32][33][34][35][36]. Irrespective of the food substrate (cereal, legume, vegetable, fruit, RG, or WG), fermentation results in the modification of inherent constituents, secondary metabolites, detoxification of toxic components/residues, and improvement in the functionality of the food product [35,36,[53][54][55].…”

Section: Fermentation Of Wg Foodsmentioning

confidence: 99%

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Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

2020

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Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world’s ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.

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Section: Phenolic Compounds In Wg Foodsmentioning

confidence: 99%

Section: Fermentation Of Wg Foodsmentioning

confidence: 99%

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

2020

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“…A mixed starter culture may comprise the same microbial group, such as bacteria or a combination of different groups, such as bacteria and yeasts. In fact, most of the spontaneous food fermentations are based on these kinds of combinations and create a product with desirable properties (Hesseltine, 1992;Adebo et al, 2018).…”

Section: Mixed Starter Culture Use In Table Olive Productionmentioning

confidence: 99%

“…For instance, different metabolic pathways could be used by strains due to the synergistic interactions and multiple transformations of substrates. Microorganisms could also adapt better to the fermentation environment by means of these enhanced metabolic processes (Adebo et al, 2018). Such a complex microflora could make the microorganisms more versatile and more robust.…”

Section: Mixed Starter Culture Use In Table Olive Productionmentioning

confidence: 99%

Application of mixed starter culture for table olive production

Tıraş¹,

Yı̇ldırım

2021

grasasaceites

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The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous fermentation has some disadvantages, such as the formation of defects in the end product due to the activities of undesirable microorganisms. The use of starter cultures could be a promising option to provide a more controlled fermentation environment and to reduce the risk of spoilage. Mixed starter culture use (generally selected Lactobacillus strains with or without yeasts) could reduce pH in a shorter time, producing a higher amount of lactic acid and enhancing microbial safety compared to fermentation with starter cultures containing single species or natural fermentation. Their use could also enhance the organoleptical properties of table olives. Particularly the use of yeast (such as strains of W. anomolus, S. cerevisiae) in the fermentation of olives, in combination or sequentially with lactic acid bacteria could result in an increase in volatile compounds and a more aromatic final product.

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“…The process of fermentation has been used for many centuries in different countries as it is an inexpensive method of preservation of fruit and vegetables [3]- [5]. Furthermore, it is also used to improve the nutritional value and sensory properties of food [6].…”

Section: Introductionmentioning

confidence: 99%

Development and Quality Evaluation of a Ready to Drink Lacto Juice from Cape Gooseberry Fruits (Physalis peruviana)

2019

SETWM-19, ACBES-19, EEHSS-19 Nov. 18-19, 2019 Johannesburg (South Africa)

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Fruits are known to possess numerous health benefits while fermentation improves the nutritive value of foods and provides the needed variety of food commodities. This study aimed to develop and produce a lacto beverage with better properties from an underutilized fruit. The fruits were fermented for 3 days at 25-28 °C while the unfermented juice served as control. The fermented juice was developed into a beverage and subsequently analysed for total phenols (TPs), titratable acidity (TTA), ascorbic acid content (AAC), pH, specific gravity, refractive index, dissolved solids (DS) and microbiological properties. The samples were also evaluated on Fourier Transform Infrared Spectroscopy (FTIR), while stability tests and sensory analyses were also conducted. The results showed significantly (p<0.05) higher TPs (304.1 mg GAE/100 ml), AAC (16.4 mgAAE/100ml) and TTA 125 g/L, for the fermented lacto-juice. The FTIR spectrum of the lacto juice also showed changes on the spectra.The study shows potential of developing this produce into a beverage and can positively impact its utilization.

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Advances in Fermentation Technology for Novel Food Products

Cited by 16 publications

References 105 publications

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

Application of mixed starter culture for table olive production

Development and Quality Evaluation of a Ready to Drink Lacto Juice from Cape Gooseberry Fruits (Physalis peruviana)

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