Lactic acid bacteria(LAB)are common microorganisms found in various ecosystems including in plants,fermented foods,and the human body.Exploring the biodiversity of lactic acid microflora and characterization of LAB is...Lactic acid bacteria(LAB)are common microorganisms found in various ecosystems including in plants,fermented foods,and the human body.Exploring the biodiversity of lactic acid microflora and characterization of LAB is a new approach to form a variety of starter communities to create innovative nutritional food matrices.There has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming activities.Disease may be prevented,or treated by LAB but the treatment of disease conditions with LAB is highly dependent on the host's microbiome and diet and varies in both effectiveness and side effects from individual to individual.Future perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic engineering.The application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific purposes.Therefore,the preservative effects of LAB and their metabolites,as well as their interaction on the growth of food borne pathogens and food spoilage microorganisms were elucidated.In addition,the competitive models for microbial growth between LAB and other microorganisms as well as the role of LAB in the elimination of toxic compounds in food products were discussed.Moreover,the review provided an overview of the risks and benefits of using LAB in the food industry.展开更多
Recent trends in food industry focus on utilization of fruit processing waste and by-products as novel ingredients due to their nutritional benefits.Apple seed is one such novel ingredient that can find application as...Recent trends in food industry focus on utilization of fruit processing waste and by-products as novel ingredients due to their nutritional benefits.Apple seed is one such novel ingredient that can find application as functional ingredient in food,nutraceutical and pharmaceutical industry.The existing studies suggest that apple seed is a rich source of amino acids,fatty acids and polyphenolic compounds.This review discusses the nutritional and phytochemical profile as well as biological activities exhibited by the apple seed.It also highlights the current application of apple seed in food,pharmaceutical and nutraceutical industries along with the safety aspects considering the presence of amygdalin.The apple seed meal,extracts or seed oil as novel ingredient can find various industrial applications given their dense nutritional profile.Besides their functionality,rigorous and extensive research is required to promote its usage at industrial level for harnessing the benefits of apple seeds.展开更多
基金supported by the PRIMA program under project BioProMedFood(ref.no.2019-SECTION2-4 Project ID 1467)supported by the European Union+1 种基金supported by the Scientific and Technological Research Council of Turkey(TUBITAK)N-UPAG 119N492(PRIMA Programme Section 2).
文摘Lactic acid bacteria(LAB)are common microorganisms found in various ecosystems including in plants,fermented foods,and the human body.Exploring the biodiversity of lactic acid microflora and characterization of LAB is a new approach to form a variety of starter communities to create innovative nutritional food matrices.There has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming activities.Disease may be prevented,or treated by LAB but the treatment of disease conditions with LAB is highly dependent on the host's microbiome and diet and varies in both effectiveness and side effects from individual to individual.Future perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic engineering.The application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific purposes.Therefore,the preservative effects of LAB and their metabolites,as well as their interaction on the growth of food borne pathogens and food spoilage microorganisms were elucidated.In addition,the competitive models for microbial growth between LAB and other microorganisms as well as the role of LAB in the elimination of toxic compounds in food products were discussed.Moreover,the review provided an overview of the risks and benefits of using LAB in the food industry.
文摘Recent trends in food industry focus on utilization of fruit processing waste and by-products as novel ingredients due to their nutritional benefits.Apple seed is one such novel ingredient that can find application as functional ingredient in food,nutraceutical and pharmaceutical industry.The existing studies suggest that apple seed is a rich source of amino acids,fatty acids and polyphenolic compounds.This review discusses the nutritional and phytochemical profile as well as biological activities exhibited by the apple seed.It also highlights the current application of apple seed in food,pharmaceutical and nutraceutical industries along with the safety aspects considering the presence of amygdalin.The apple seed meal,extracts or seed oil as novel ingredient can find various industrial applications given their dense nutritional profile.Besides their functionality,rigorous and extensive research is required to promote its usage at industrial level for harnessing the benefits of apple seeds.
