Food wastes as natural sources of lactic acid bacterial exopolysaccharides for the functional food industry: A review

Sakr, Ebtehag A.E.; Massoud, Mona I.; Ragaee, Sanaa

doi:10.1016/j.ijbiomac.2021.08.135

Cited by 26 publications

(14 citation statements)

References 103 publications

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“…Coagulation is considered to be a key step in the formation of soy protein gel. Fermentation by lactic acid bacteria (LAB) stands out from the many solidification methods, except the role of LAB fermentation itself (e.g., extended shelf life, improved sensory properties, and increased nutritional value), EPS produced by LAB plays an indispensable role [ 2 , 3 ]. Li, Li, Chen, Feng, Rui, Jiang, and Dong [ 4 ] investigated the in-situ EPS produced by Lactobacillus plantarum 70,810 could be used to modify water holding capacity, textural properties, viscosity and flavor of the products.…”

Section: Introductionmentioning

confidence: 99%

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels

et al. 2021

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Exopolysaccharide (EPS) producing lactic acid bacteria (LAB) is considered to be an effective texture improver. The effect of LAB strains (different EPS production capacity) on physicochemical properties (texture profile, water distribution, rheological properties, and microstructure), protein conformation, and chemical forces of soybean protein gel was investigated. Correlations between EPS yield and gel properties were established. Large masses of EPS were isolated from L. casei fermentation gel (L. casei-G, 677.01 ± 19.82 mg/kg). Gel with the highest hardness (319.74 ± 9.98 g) and water holding capacity (WHC, 87.74 ± 2.00%) was also formed with L. casei. The conversion of β-sheet to α-helix, the increased hydrophobic interaction and ionic bond helped to form an ordered gel network. The yield was positively correlated with hardness, WHC, A22, viscoelasticity, and viscosity, but negatively correlated with A23 (p < 0.05). The macromolecular properties of EPS (especially the yield) and its incompatibility with proteins could be explained as the main reason for improving gel properties. In conclusion, the EPS producing LAB, especially L. casei used in our study, is the best ordinary coagulate replacement in soybean-based products.

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Section: Introductionmentioning

confidence: 99%

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels

et al. 2021

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“…Identifying new bacteria producing EPSs at high yields and also with functional features led recently to much interest in lactic acid bacteria [ 94 ]. EPS yield is strain-specific and heavily influenced by the substrate used in terms of the nutritional and growing conditions.…”

Section: Exopolysaccharides From Labmentioning

confidence: 99%

“…EPS yield is strain-specific and heavily influenced by the substrate used in terms of the nutritional and growing conditions. Food wastes (FWs) are seen as an excellent choice for EPSs production by LAB, both to minimize environmental contamination and also to generate economically relevant EPSs [ 94 ].…”

Section: Exopolysaccharides From Labmentioning

confidence: 99%

Biopolymers Produced by Lactic Acid Bacteria: Characterization and Food Application

et al. 2023

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Plants, animals, bacteria, and food waste are subjects of intensive research, as they are biological sources for the production of biopolymers. The topic links to global challenges related to the extended life cycle of products, and circular economy objectives. A severe and well-known threat to the environment, the non-biodegradability of plastics obliges different stakeholders to find legislative and technical solutions for producing valuable polymers which are biodegradable and also exhibit better characteristics for packaging products. Microorganisms are recognized nowadays as exciting sources for the production of biopolymers with applications in the food industry, package production, and several other fields. Ubiquitous organisms, lactic acid bacteria (LAB) are well studied for the production of exopolysaccharides (EPS), but much less as producers of polylactic acid (PLA) and polyhydroxyalkanoates (PHAs). Based on their good biodegradability feature, as well as the possibility to be obtained from cheap biomass, PLA and PHAs polymers currently receive increased attention from both research and industry. The present review aims to provide an overview of LAB strains’ characteristics that render them candidates for the biosynthesis of EPS, PLA, and PHAs, respectively. Further, the biopolymers’ features are described in correlation with their application in different food industry fields and for food packaging. Having in view that the production costs of the polymers constitute their major drawback, alternative solutions of biosynthesis in economic terms are discussed.

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“…Therefore, multiple studies have focused on their possible applications in the food industry (e.g., food additives, functional foods, prebiotics, postbiotics and active packaging systems, and animal feed), environmental science (pesticides, fertilizers and sensors), and the pharmaceutical industry (Badawy et al, 2022;Jimenez-Lopez et al, 2020). Moreover, the use of extracted compounds as cosmetic ingredients (Faria-Silva et al, 2020) and in biotechnological applications in the field of food and drugs (Sakr et al, 2021) has been widely reported.…”

Section: Value-added Compounds Recovery From Food Wastes and By-productsmentioning

confidence: 99%

The fourth industrial revolution in the food industry—part II: Emerging food trends

Hassoun¹,

Bekhit

Jambrak

et al. 2022

Critical Reviews in Food Science and Nutrition

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The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends.After reviewing Industry 4.0 technologies (e.g., artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work , this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition towards sustainable food development and innovative green strategies are expected in the future.

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Food wastes as natural sources of lactic acid bacterial exopolysaccharides for the functional food industry: A review

Cited by 26 publications

References 103 publications

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels

Biopolymers Produced by Lactic Acid Bacteria: Characterization and Food Application

The fourth industrial revolution in the food industry—part II: Emerging food trends

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