Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products.

Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages.

The review covers achievements and developments in the field of probiosis and prebiosis originating from sources other than dairy sources, mainly from plant material like cereals. The actual definitions of probiotic microorganisms, prebiotic, and postbiotic compounds and functional food are discussed. The presentation takes into account the relations between selected food components and their effect on probiotic bacteria, as well as effects on some health issues in humans. The review also focuses on the preservation of cereals using probiotic bacteria, adverse effects of probiotics and prebiotics, and novel possibilities for using probiotic bacteria in the food industry.

Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition

Encapsulation is a promising technological process enabling the protection of bioactive compounds against harsh storage, processing, and gastrointestinal tract (GIT) conditions. Legume proteins (LPs) are unique carriers that can efficiently encapsulate these unstable and highly reactive ingredients. Stable LPs-based microcapsules loaded with active ingredients can thus develop to be embedded into processed functional foods. The recent advances in micro- and nanoencapsulation process of an extensive span of bioactive health-promoting probiotics and chemical compounds such as marine and plant fatty acid-rich oils, carotenoid pigments, vitamins, flavors, essential oils, phenolic and anthocyanin-rich extracts, iron, and phytase by LPs as single wall materials were highlighted. A technical summary of the use of single LP-based carriers in designing innovative delivery systems for natural bioactive molecules and probiotics was made. The encapsulation mechanisms, encapsulation efficiency, physicochemical and thermal stability, as well as the release and absorption behavior of bioactives were comprehensively discussed. Protein isolates and concentrates of soy and pea were the most common LPs to encapsulate nutraceuticals and probiotics. The microencapsulation of probiotics using LPs improved bacteria survivability, storage stability, and tolerance in the in vitro GIT conditions. Moreover, homogenization and high-pressure pretreatments as well as enzymatic cross-linking of LPs significantly modify their structure and functionality to better encapsulate the bioactive core materials. LPs can be attractive delivery devices for the controlled release and increased bioaccessibility of the main food-grade bioactives.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12699

Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review.

This research was conducted to study physicochemical characteristics of fermented cereal-based beverages. The changes in levels of microbial population, pH, total titrable acidity (TTA), sugars (fructose, maltose and glucose), and organic acids (lactic and citric acids) of these beverages were determined during 48 h fermentation of malt, barley and barley-malt media by two potentially probiotic strains of Lactobacillus paracasei and Lactobacillus delbrueckii. Results showed that the selected probiotics well grew on single and mixed substrates without any supplementation. The highest microbial growth (9.7 log cfu/ml) was found in malt medium after 15 h fermentation. A significant decrease in pH value to 4.25 and a considerable increase in TTA level to 2.96 g/100 g lactic acid were obtained by initial 6-h fermentation of L. paracasei on malt medium. High-performance liquid chromatography analysis showed that lactic acid and glucose, respectively, were the major produced acid and metabolised sugar in the dev...

M. Salari

Papers

Characterising the synbiotic beverages based on barley and malt flours fermented by Lactobacillus delbrueckii and paracasei strains