scholarly journals Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 (alaD+)

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4671
Author(s):  
Anshula Sharma ◽  
Masafumi Noda ◽  
Masanori Sugiyama ◽  
Ajaz Ahmad ◽  
Baljinder Kaur
Keyword(s):  
Functional Foods ◽  
Starter Culture ◽  
Health Benefits ◽  
Chloroacetic Acid ◽  
Bioactive Metabolites ◽  
Pediococcus Acidilactici ◽  
Benzenedicarboxylic Acid ◽  
Dehydrogenase Enzyme ◽  
Unpleasant Odor ◽  
Organoleptic Attributes

Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits. The present study aimed to develop functional drinks by the fermentation of buttermilk and soymilk preparations using the Pediococcus acidilactici BD16 (alaD+) strain expressing the L-alanine dehydrogenase enzyme. LAB fermentation was carried out for 24 h and its impact on the physicochemical and quality attributes of the fermented drinks was evaluated. Levels of total antioxidants, phenolics, flavonoids, and especially L-alanine enhanced significantly after LAB fermentation. Further, GC-MS-based metabolomic fingerprinting was performed to identify the presence of bioactive metabolites such as 1,2-benzenedicarboxylic acid, 1-dodecene, 2-aminononadecane, 3-octadecene, 4-octen-3-one, acetic acid, azanonane, benzaldehyde, benzoic acid, chloroacetic acid, colchicine, heptadecanenitrile, hexadecanal, quercetin, and triacontane, which could be accountable for the improvement of organoleptic attributes and health benefits of the drinks. Meanwhile, the levels of certain undesirable metabolites such as 1-pentadecene, 2-bromopropionic acid, 8-heptadecene, formic acid, and propionic acid, which impart bitterness, rancidity, and unpleasant odor to the fermented drinks, were reduced considerably after LAB fermentation. This study is probably the first of its kind that highlights the application of P. acidilactici BD16 (alaD+) as a starter culture candidate for the production of functional buttermilk and soymilk.

scholarly journals Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption

Poljoprivreda ◽  
2021 ◽  
Vol 27 (2) ◽  
pp. 67-74
Author(s):  
Zlata Kralik ◽  
Gordana Kralik ◽  
Manuela Grčević ◽  
Danica Hanžek ◽  
Ewa Biazik
Keyword(s):  
Fatty Acids ◽  
Human Health ◽  
Functional Foods ◽  
Health Benefits ◽  
Nutritional Composition ◽  
Poultry Production ◽  
Composition Change ◽  
Omega 3 ◽  
Research And Innovation ◽  
Positive Effect

Designed-enriched products have been recently one of the most interesting areas of research and innovation in the animal production and food industry. These products are considered functional foods and contain ingredients that have beneficial physiological effects on human health. Designed or enriched eggs are an important type of functional food in poultry production. Demand for functional foods in the market has been increasing in recent years. Due to the increased interest of people in buying designed products, there is a production adjustment in the poultry industry. Composition change of laying hens feed affects nutritional composition change of eggs as well as their quality preservation. This process can an effect of the change in the concentration of cholesterol and its fractions, fatty acids, and pigments in eggs. It is evident from the relevant scientific literature that designer eggs consumption can have a positive effect on human health. Therefore, the aim of this paper is to describe different concepts of designer eggs production and emphasize the health benefits of their consumption in humans.

Functional Foods and Cardiac Health

2017 ◽  
pp. 16-41
Author(s):  
Santosh Jain Passi
Keyword(s):  
Primary Prevention ◽  
Cohort Studies ◽  
Dietary Supplements ◽  
Dietary Patterns ◽  
Functional Foods ◽  
Health Benefits ◽  
Functional Health ◽  
Active Components ◽  
Potential Health ◽  
Traditional Medicines

Functional foods containing physiologically-active components, have been reported to confer several health benefits. Longitudinal cohort studies indicate that certain foods and dietary patterns play an important role in primary prevention of numerous disease conditions and this has led to the identification of putative functional foods. Research is necessary to substantiate the potential health benefits of various functional foods for which the diet–health relationships have yet not been scientifically validated. The term ‘functional foods' may include health/functional health foods, foods fortified with minerals/vitamins, dietary supplements or even the traditional medicines (Zawistowski, 2014).

Potentiality of probiotic yoghurt as a functional food – a review

2019 ◽  
Vol 49 (2) ◽  
pp. 182-202 ◽  
Author(s):  
S. Sarkar
Keyword(s):  
Functional Properties ◽  
Functional Food ◽  
Functional Foods ◽  
Health Benefits ◽  
Cultural Tradition ◽  
Healthy Foods ◽  
Content Type ◽  
Quality Life ◽  
The World ◽  
Risk Of Disease

PurposeYoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of consuming yogurt and further people are not aware of the health benefits associated with yogurt consumption. In this study an attempt has been to project probiotic yoghurt as a functional food in the current era of self-care and complementary medicine.Design/methodology/approachAttempt has been made to review the literature on the biochemical activities of yoghurt cultures and their behavior in association with diverse probiotic cultures. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures in association with probiotics and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, etc.FindingsFunctional properties of yoghurt can be further enhanced with fortification of minerals and vitamins or inclusion of probiotic cultures. Diversity in biochemical behavior yoghurt cultures in association with different probiotic cultures has been reported. Conjugated application of probiotics with yoghurt cultures would result in a product with enhanced functional properties to extend health benefits.Originality/valueInclusion of probiotic cultures in yoghurt is suggested to extend the functional properties of normal yoghurt, thus providing necessary nutrients, improving health and preventing or reducing nutrition-related diseases. Regular intake of probiotic yoghurt is suggested for healthy lifestyles, as it will help in retaining their health and reduce the potentially long-term risk of disease. Food industries can have profit-driven business by projecting the probiotic yoghurt as a functional food.

scholarly journals New legume sources as therapeutic agents

2002 ◽  
Vol 88 (S3) ◽  
pp. 287-292 ◽  
Author(s):  
Zecharia Madar ◽  
Aliza H. Stark
Keyword(s):  
Functional Foods ◽  
Health Benefits ◽  
Glycaemic Index ◽  
Therapeutic Agents ◽  
Lipid Lowering ◽  
Potential Health ◽  
Saponin Content ◽  
Daily Diet ◽  
Faba Beans ◽  
Therapeutic Properties

This review evaluates the potential health benefits of three legume sources that rarely appear in Western diets and are often overlooked as functional foods. Fenugreek (Trigonella foenum graecum) and isolated fenugreek fractions have been shown to act as hypoglycaemic and hypocholesterolaemic agents in both animal and human studies. The unique dietary fibre composition and high saponin content in fenugreek appears to be responsible for these therapeutic properties. Faba beans (Vicia faba) have lipid-lowering effects and may also be a good source of antioxidants and chemopreventive factors. Mung beans (Phaseolus aureus, Vigna radiatus) are thought to be beneficial as an antidiabetic, low glycaemic index food, rich in antioxidants. Evidence suggests that these three novel sources of legumes may provide health benefits when included in the daily diet.

Health benefits of isoflavones in functional foods? Proteomic and metabonomic advances

2008 ◽  
Vol 16 (5) ◽  
pp. 235-239 ◽  
Author(s):  
M. C. Y. Wong ◽  
P. W. Emery ◽  
V. R. Preedy ◽  
H. Wiseman
Keyword(s):  
Functional Foods ◽  
Health Benefits

scholarly journals Importance of functional foods in the Mediterranean diet

2006 ◽  
Vol 9 (8A) ◽  
pp. 1136-1140 ◽  
Author(s):  
RM Ortega
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Functional Foods ◽  
Inflammatory Responses ◽  
Health Benefits ◽  
Well Being ◽  
Mediterranean Populations ◽  
Positive Effects ◽  
Functional Components

AbstractObjectiveAnalyse the importance of components of Mediterranean diet in functional feeding.DesignWe have based the study in a bibliographic review.ResultsMany of the characteristic components of the traditional Mediterranean diet (MD) are known to have positive effects on health, capacity and well-being, and can be used to design functional foods. Vegetables, fruits and nuts are all rich in phenols, flavonoids, isoflavonoids, phytosterols and phytic acid—essential bioactive compounds providing health benefits. The polyunsaturated fatty acids found in fish effectively regulate haemostatic factors, protect against cardiac arrhythmias, cancer and hypertension, and play a vital role in the maintenance of neural functions and the prevention of certain psychiatric disorders. Accumulating evidence suggests that olive oil, an integral component of the MD, may have health benefits, including the reduction of the risk of coronary heart disease, the prevention of several types of cancer and the modification of the immune and inflammatory responses. Olive oil is known for its high levels of monounsaturated fatty acids and is a good source of phytochemicals, such as polyphenolic compounds, squalene and α-tocopherol.In the context of the MD, the benefits associated with the consumption of several functional components may be intensified by certain forms of food preparation. In addition, the practice of more physical activity (once common among Mediterranean populations) and the following of other healthy lifestyle habits may have additive effects.ConclusionsThe identification of the active constituents of the MD is crucial in the formulation of appropriate dietary guidelines. Research into the pharmacological properties of the minor components of this diet (vitamins, sterols, polyphenols, etc.) is very active and could lead to the formulation of functional foods and nutraceuticals.

scholarly journals Physical Stability and HPLC Analysis of Indian Kudzu (Pueraria tuberosaLinn.) Fortified Milk

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Subha Rastogi ◽  
Antariksha Katara ◽  
Madan M. Pandey ◽  
Sumit Arora ◽  
R. R. B. Singh ◽  
...  
Keyword(s):  
High Performance ◽  
Functional Foods ◽  
Physical Stability ◽  
Health Benefits ◽  
Health Benefit ◽  
Hot Water ◽  
Array Detector ◽  
Experimental Conditions ◽  
Fortified Milk ◽  
Important Medicinal Plant

Functional foods provide health benefit beyond basic nutrition. Functional foods fortified with plant ingredients are well known. Ayurveda (Indian System of Medicine) has found several ways in which the medicinal benefits of herbs can be conveyed via certain foods as carriers. Milk is one such carrier which has been effectively used to deliver phytochemicals for targeted health benefits. Indian Kudzu orPueraria tuberosaLinn. (Fabaceae) is an important medicinal plant of Ayurveda, and experiments suggest that it enhances the health benefits of milk when taken with milk as a carrier. Different milk combinations withP. tuberosawere prepared by homogenizing pasteurized toned milk with its ethanolic and hot water extracts and their stability with reference to pH and coagulation was studied over a period of 15 days. The combinations were also analyzed for puerarin, the major isoflavone C-glucoside present inP. tuberosa, through high-performance liquid chromatography using photo diode array detector. It was observed that there was no precipitate formation and the pH also did not change during the study period indicating their physical stability under the experimental conditions. Also there was no significant change in the content of puerarin during the study period, thereby indicating the chemical stability of the samples. These studies will be useful for developing milk nutraceuticals fortified with Indian Kudzu which has the potential to be included as an ingredient in health and functional foods.

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