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Therapeutic Properties of Fermented Foods and Beverages
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
Fermentation is a traditional method of food preservation, which is one of the safest and economical process since ancient times.19 During the process of fermentation, the complex large biomolecules are broken down into small simple biomolecules by the action of microorganisms. Fermentation process helps to increase the bioavailability of the nutrients especially essential fatty acids, essential amino acids and vitamins along with enhancement of aroma, flavor, texture and appearance of the food products (Table 16.2). It also helps to conserve the energy used for cooking and destroys the anti-nutrients present in the raw material thus resulting in a safer product.68
Applications of Marine Biochemical Pathways to Develop Bioactive and Functional Products
Published in Se-Kwon Kim, Marine Biochemistry, 2023
Toni-Ann Benjamin, Imran Ahmad, Muhammad Bilal Sadiq
Marine collagen has multiple uses in the food packaging industry. Collagen films and coatings are important for maintaining, protecting, and extending the shelf life of foods. One such use is the industrial application of collagen in edible casings for the meat processing industries (Lionetto & Esposito Corcione, 2021). Recently fish gelatin has been recommended for the preparation of biodegradable films in active packaging. Incorporating other biopolymers can improve food preservation. For example, antioxidants from plant extracts (olive, orange, fruit berries, etc.) can improve food preservation (Lionetto & Esposito Corcione, 2021). Collagen incorporated with chitosan and chitin to improve the mechanical properties of biopolymers and increase shelf life by delaying/inhibiting microbial growth, reducing oxidation and spoilage, and improving thermal stability (Santos et al., 2020; Yadav et al., 2019; Lionetto & Esposito Corcione, 2021).
Applications of Fenugreek in Nutritional and Functional Food Preparations
Published in Dilip Ghosh, Prasad Thakurdesai, Fenugreek, 2022
Ujjwala Kandekar, Rohini Pujari, Prasad Thakurdesai
Pickling is one of the oldest food preservation methods of numerous foodstuffs such as fruits, vegetables, fish, and meat (Behera et al. 2020; Dwivedi et al. 2017; Joardder and Masud 2019). Ancient civilizations such as Indians, Chinese, Egyptians carried out the pickling tradition (El Sheikha and Hu 2018). Food preservation by fermentation involves preserving foodstuffs under high acid concentration for preservation (Behera et al. 2020). This process improves the taste, texture, and flavor of the food.
Dry eye disease: an (in)convenient truth
Published in Clinical and Experimental Optometry, 2022
Azadeh Tavakoli, Judith Louise Flanagan
Fermented foods have formed part of traditional diets around the world for centuries, and are one of the oldest forms of food preservation, improving safety, flavour, and shelf-life.80,81 These foods have increased the bioavailability nutrients, conferring bioactive compounds and probiotic functions, and imparting bio-preservative antioxidant and antimicrobial compounds.81 As an example, fermented milk products harbour lactic acid bacteria that serve to increase integrity of tight junctions in the gut epithelium and inhibit potentially harmful enzymes produced by the resident bacteria while a diet lacking in fermented products is associated with reduced innate immunity that can be repaired through reintroduction of lactic acid bacteria.35 In addition, fermentation leads to metabolism of anti-inflammatory phenolic compounds to increase their bioavailability and natural anti-oxidant activity.81 Fermented Cordyceps cicadae mycelia extracts ameliorated dry eye in a mouse model.82 Mainstay foods such as coffee, tea, chocolate, sourdough bread soybean products, yoghurt, kimchi, kombucha, beer, and wine variously make use of fermentation either in preparation or in the final product,83 indicating that an anti-inflammatory diet is not so far removed from everyday experience that there is no return.
Eat clean and safe food: a food-based dietary guideline for the elderly in South Africa
Published in South African Journal of Clinical Nutrition, 2021
Makenzie Miller, Wilna Oldewage-Theron, Carin Napier
Traditional food processing and preservation methods, such as sun drying, fermentation, pickling, canning and pounding grains with a mortar, have been practised for thousands of years.52–53 These methods form part of the culture of some population groups and constitute a vital body of indigenous knowledge. Sun drying of fruit, vegetables and meat is one of the oldest methods of food preservation and almost all food items can be safely sun-dried. However, in the case of foods that may decay during the drying process, salt may be added to prevent this. This is advised for meat, fish, tomatoes and mushrooms. During drying it is important to protect the foods against insects53 and rodents. Fermentation is also one of the oldest traditional methods of fruit, vegetable, milk, root, tuber, legume and grain food preservation. Indigenous storage methods include storage in baskets or barns hanging from the ceiling/roof or on raised platforms or shelves. In-ground and pit storage are other traditional storage methods often used for roots and tubers.53 It is important that all the food safety recommendations be followed when food preservation methods are applied in households.
Design and optimization of a probiotic tablet for gastrointestinal tolerance by a simplex-centroid mixture
Published in Drug Development and Industrial Pharmacy, 2021
Mohd Akmal Azhar, Mimi Sakinah Abdul Munaim
Although the probiotics viability when stored at 25 °C was lower than that of 4 °C after 24 weeks (8.3 × 106 CFU/tablet), it still achieved the minimum cell viability for the probiotics to confer the desired health benefits stated by FAO/WHO, which is at least 106 CFU/g or mL sample. This result indicates that lyophilization of this probiotic yeast using a freeze-drying process increases cell survival and protects the cells during storage periods. Several theories have been made regarding the maintaining of cell viability during storage by the addition of cryoprotectant in the freeze-drying process, including damage protection of the cell wall or cell membrane and reduction of cell death rate [39]. Moreover, different strains of the same species differ in their ability to maintain viability during the storage period. Freeze-drying is a well-known method of dehydration commonly used for microorganism preservation. It is also widely used in food preservation and for several medicinal uses, including protein-based medicines.