Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors.Major anti-nutritional factors,which are found in edible crops include saponins,tannins,phytic acid,gossy...Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors.Major anti-nutritional factors,which are found in edible crops include saponins,tannins,phytic acid,gossypol,lectins,protease inhibitors,amylase inhibitor,and goitrogens.Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability.Various other factors like trypsin inhibitors and phytates,which are present mainly in legumes and cereals,reduce the digestibility of proteins and mineral absorption.Anti-nutrients are one of the key factors,which reduce the bioavailability of various components of the cereals and legumes.These factors can cause micronutrient malnutrition and mineral deficiencies.There are various traditional methods and technologies,which can be used to reduce the levels of these anti-nutrient factors.Several processing techniques and methods such as fermentation,germination,debranning,autoclaving,soaking etc.are used to reduce the anti-nutrient contents in foods.By using various methods alone or in combinations,it is possible to reduce the level of anti-nutrients in foods.This review is focused on different types of anti-nutrients,and possible processing methods that can be used to reduce the level of these factors in food products.展开更多
The interest in region-specific ethnic fermented foods and their functional microbiota is rising.The demands for functional foods are continuously rising,so research is going on to develop nutritious food with many be...The interest in region-specific ethnic fermented foods and their functional microbiota is rising.The demands for functional foods are continuously rising,so research is going on to develop nutritious food with many beneficial attributes and low safety concerns.The present study was designed to isolate and characterize lactobacilli probiotic candidates from locally resourced fermented foods(dahi,lassi,and raabadi)to make ready-to-eat fermented functional products later.Cultures were isolated from 82 fermented food samples collected from different villages.The initial experiments of gram staining,catalase test,and carbohydrate fermentation were assessed for the morphology,purity,and primary characterization on the genus level,which was verified through molecular characterization using PCR.Seven lactobacilli strains(no.MS001-MS007)were then assessed for safety,probiotic candidacy,phytase degradation,and biofilm forming abilities.All seven bacterial cultures showed no hemolytic activity and antibiotic sensitivity against more than 14 antibiotics out of 20.All seven lactobacilli isolates were able to tolerate pH 3.0,0.3%bile 0.5%pancreatin,lysozyme(100 mg/L to 300 mg/L)and also shown possessed phytase degradation ability.All the cultures showed antioxidative potential and biofilm formation ability.Culture MS007 showed considerably higher bile salt hydrolase activity among all the isolates,whereas MS005 possessed excellent phytate degradation ability among others.Bacterial strains were identified using 16S rRNA gene sequencing.Moreover,the order of preference of isolates was calculated using the multidimensional Technique for Order of Preference by Similarity to Ideal Solution(TOPSIS)based on probiotic and other functional properties.The most promising attributes showing cultures were recognised as Limosilactobacillus fermentum MS005 and Lactiplantibacillus plantarum MS007,which could be further used for functional food product development.展开更多
The use of enzymes in the production of food products is an ancient practice.Microbes provide several enzymes that are involved in improving the taste,texture,as well as aroma of food items,offering several benefits t...The use of enzymes in the production of food products is an ancient practice.Microbes provide several enzymes that are involved in improving the taste,texture,as well as aroma of food items,offering several benefits to the food industry.Subsequently,the ease of availability of these microbial enzymes has increased their utilization in the food industry.This cost-effectiveness and ease of commercial-scale production make enzymes ideal tools for various industrial uses.Microbial enzymes are utilized in processing food products such as those associated with the brew-ery,dairy and bakery industries.In addition,the nutritional value,color,aroma and texture of food products can be improved by using microbial enzymes.With the progress in technology,several novel enzymes in various applications of the food and beverages industry have been developed and demand is constantly increasing.The present review provides a comparative narrative of the applications of some of the predominating enzymes,such as phytases,lipases,lactases,pectinases,and laccases,commonly used as processing aids in the food industry.展开更多
文摘Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors.Major anti-nutritional factors,which are found in edible crops include saponins,tannins,phytic acid,gossypol,lectins,protease inhibitors,amylase inhibitor,and goitrogens.Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability.Various other factors like trypsin inhibitors and phytates,which are present mainly in legumes and cereals,reduce the digestibility of proteins and mineral absorption.Anti-nutrients are one of the key factors,which reduce the bioavailability of various components of the cereals and legumes.These factors can cause micronutrient malnutrition and mineral deficiencies.There are various traditional methods and technologies,which can be used to reduce the levels of these anti-nutrient factors.Several processing techniques and methods such as fermentation,germination,debranning,autoclaving,soaking etc.are used to reduce the anti-nutrient contents in foods.By using various methods alone or in combinations,it is possible to reduce the level of anti-nutrients in foods.This review is focused on different types of anti-nutrients,and possible processing methods that can be used to reduce the level of these factors in food products.
基金the Haryana State Council for Science Innovation and Technology,India(Project No.:HSCSIT/R&D/2021/461)for funding this research work.
文摘The interest in region-specific ethnic fermented foods and their functional microbiota is rising.The demands for functional foods are continuously rising,so research is going on to develop nutritious food with many beneficial attributes and low safety concerns.The present study was designed to isolate and characterize lactobacilli probiotic candidates from locally resourced fermented foods(dahi,lassi,and raabadi)to make ready-to-eat fermented functional products later.Cultures were isolated from 82 fermented food samples collected from different villages.The initial experiments of gram staining,catalase test,and carbohydrate fermentation were assessed for the morphology,purity,and primary characterization on the genus level,which was verified through molecular characterization using PCR.Seven lactobacilli strains(no.MS001-MS007)were then assessed for safety,probiotic candidacy,phytase degradation,and biofilm forming abilities.All seven bacterial cultures showed no hemolytic activity and antibiotic sensitivity against more than 14 antibiotics out of 20.All seven lactobacilli isolates were able to tolerate pH 3.0,0.3%bile 0.5%pancreatin,lysozyme(100 mg/L to 300 mg/L)and also shown possessed phytase degradation ability.All the cultures showed antioxidative potential and biofilm formation ability.Culture MS007 showed considerably higher bile salt hydrolase activity among all the isolates,whereas MS005 possessed excellent phytate degradation ability among others.Bacterial strains were identified using 16S rRNA gene sequencing.Moreover,the order of preference of isolates was calculated using the multidimensional Technique for Order of Preference by Similarity to Ideal Solution(TOPSIS)based on probiotic and other functional properties.The most promising attributes showing cultures were recognised as Limosilactobacillus fermentum MS005 and Lactiplantibacillus plantarum MS007,which could be further used for functional food product development.
文摘The use of enzymes in the production of food products is an ancient practice.Microbes provide several enzymes that are involved in improving the taste,texture,as well as aroma of food items,offering several benefits to the food industry.Subsequently,the ease of availability of these microbial enzymes has increased their utilization in the food industry.This cost-effectiveness and ease of commercial-scale production make enzymes ideal tools for various industrial uses.Microbial enzymes are utilized in processing food products such as those associated with the brew-ery,dairy and bakery industries.In addition,the nutritional value,color,aroma and texture of food products can be improved by using microbial enzymes.With the progress in technology,several novel enzymes in various applications of the food and beverages industry have been developed and demand is constantly increasing.The present review provides a comparative narrative of the applications of some of the predominating enzymes,such as phytases,lipases,lactases,pectinases,and laccases,commonly used as processing aids in the food industry.
