Biotechnological approach for valorization of whey for value-added products

Kaur, Rupinder; Panwar, Divyani; Panesar, Parmjit S.

doi:10.1016/b978-0-12-817121-9.00013-9

Cited by 17 publications

(14 citation statements)

References 144 publications

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“…Depending on the type of monosaccharide chain, polysaccharides have rheological, biological, and physicochemical properties; therefore, these molecules are valued for their thickening, stabilizing, and gelling properties. In addition, they exhibit antiviral, antitumor, anti-inflammatory, and antimicrobial activities [ 30 ]. In terms of industrial applications, the greatest benefit of these polysaccharides is that they can be produced in a bioreactor free from climatic, ecological, and political constraints [ 31 ].…”

Section: Sources and Characteristics Of Polysaccharidesmentioning

confidence: 99%

“…Research in the meat and meat-products industry is focused on finding effective innovative techniques to prevent the negative effects associated with the mass use of artificial preservatives. Given their potential activities [ 88 , 89 , 90 , 91 ], polysaccharides have become the subject of several types of research due to their potential as natural food additives and active ingredients with anti-microbial and antioxidant properties ( Figure 3 ) [ 14 , 30 , 92 ].…”

Section: Application Of Polysaccharides As Natural Preservatives In M...mentioning

confidence: 99%

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Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products

Akacha

Michalak

Najar³

et al. 2023

Foods

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Meat and meat products are susceptible to various types of natural processes such as oxidative degradation due to their high content of protein and essential amino acids. However, finding solutions to maintain the nutritional and sensory quality of meat and meat products is unavoidable. Hence, there is a pressing need to investigate alternatives to synthetic preservatives, focusing on active biomolecules of natural provenance. Polysaccharides are natural polymers of various sources that exhibit antibacterial and antioxidant properties via a variety of mechanisms, owing to their diversity and structural variation. For this reason, these biomolecules are widely studied in order to improve texture, inhibit the growth of pathogens, and improve the oxidative stability and sensory characteristics of meat products. However, the literature has not addressed their biological activity in meat and meat products. This review summarizes the various sources of polysaccharides, their antioxidant and antibacterial activities (mainly against pathogenic food strains), and their use as natural preservatives to replace synthetic additives in meat and meat products. Special attention is given to the use of polysaccharides to improve the nutritional value of meat, resulting in more nutrient-rich meat products with higher polysaccharide content and less salt, nitrites/nitrates, and cholesterol.

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Section: Sources and Characteristics Of Polysaccharidesmentioning

confidence: 99%

Section: Application Of Polysaccharides As Natural Preservatives In M...mentioning

confidence: 99%

Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products

Akacha

Michalak

Najar³

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Bacterial polysaccharides are natural biopolymers made up of monosaccharide chains, which, depending on the type of chain, have rheological, biological, and physicochemical properties. These molecules are valued for their viscous, thickening, stabilizing, and gelling properties, in addition to their antitumor, anti-inflammatory, and antimicrobial activities [38]. The production of bacterial polysaccharides can be carried out in two ways, extracellularly and intracellularly, depending on the substrates and requirements of the bacteria [39]; the most commercially important bacterial polysaccharides are described below.…”

Section: Bacterial Polysaccharidesmentioning

confidence: 99%

Polysaccharides: Sources, Characteristics, Properties, and Their Application in Biodegradable Films

Díaz‐Montes

2022

Polysaccharides

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Biodegradable films emerge as alternative biomaterials to conventional packaging from fossil sources, which, in addition to offering protection and increasing the shelf life of food products, are ecologically sustainable. The materials mostly used in their formulation are based on natural polysaccharides, plasticizing agents, and bioactive components (e.g., antimicrobial agents or antioxidants). The formulation of biodegradable films from polysaccharides and various plasticizers represents an alternative for primary packaging that can be assigned to specific food products, which opens the possibility of having multiple options of biodegradable films for the same product. This review describes the main characteristics of the most abundant polysaccharides in nature and highlights their role in the formulation of biodegradable films. The compilation and discussion emphasize studies that report on the mechanical and barrier properties of biodegradable films when made from pure polysaccharides and when mixed with other polysaccharides and plasticizing agents.

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“…Dairy industry is an integral part of food sector as it plays a pivotal role in the growth of global agricultural economy and in delivering nutrition for humans (Kaur et al, 2020). In 2021, global milk production was ~928 million tons, which was an increase of 1.5% from 2020 estimates, and is expected to exceed 1 billion tons by 2025 (Canton, 2021).…”

Section: Introductionmentioning

confidence: 99%

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

Chailangka

Leksawasdi

Ruksiriwanich

et al. 2023

Qual. Assur. Saf. Crops Foods

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Dairy products play a crucial role in ensuring healthy lives and promoting the well-being of people. However, they normally contain high levels of saturated fat and cholesterol which are related to the risk of noncommunicable diseases and other health issues. Our review focuses on the effectiveness of added natural ingredients and probi-otics in dairy products for replacing or lowering cholesterol and saturated fat. This narrative review was concep-tualized to describe: (i) natural ingredients for cholesterol and saturated fat substitution, and (ii) probiotics for lowering both cholesterol and saturated fat. Promising techniques for cholesterol and saturated fat replacement by healthy plant oils, carbohydrate, and protein co-products and their effect on product qualities are discussed. In addition, various probiotics inoculated in dairy products exhibiting effect on saturated fat and cholesterol are also addressed.

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Biotechnological approach for valorization of whey for value-added products

Cited by 17 publications

References 144 publications

Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products

Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products

Polysaccharides: Sources, Characteristics, Properties, and Their Application in Biodegradable Films

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

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