Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. The present paper is aimed to review the information on some functional properties of the microorganisms associated with fermented foods and beverages, and their health-promoting benefits to consumers.

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Functional Properties of Microorganisms in Fermented Foods.

In recent years, there has been an increasing interest in diets rich in fruits and vegetables and this is mostly due to their presumed role in the prevention of various degenerative diseases, such as cancer and cardiovascular diseases. This is mainly due to the presence of bioactive compounds, such as polyphenols, carotenoids, among others. Polyphenols are one of the main classes of secondary metabolites derived from plants offering several health benefits resulting in their use as functional foods. Prior to the use of these polyphenols in specific applications, such as food, pharmaceutical, and the cosmetic industries, they need to be extracted from the natural matrices, then analyzed and characterized. The development of an efficient procedure for the extraction, proper analysis, and characterization of phenolic compounds from different sources is a challenging task due to the structural diversity of phenolic compounds, a complex matrix, and their interaction with other cellular components. In this light, this review discusses different methods of extraction, analysis, and the structural characterization of polyphenolic compounds.

Extraction and analysis of polyphenols: recent trends.

Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobial activity. It also helps in the levels of anti-nutrients and toxins level. The quality and quantity of microbial communities in fermented foods vary based on the manufacturing process and storage conditions/durability. This review contributes to current research on biochemical changes during the fermentation of foods. The focus will be on the changes in the biochemical compounds that determine the characteristics of final fermented food products from original food resources.

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Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

Anthocyanins have been suggested as promising dietary compounds with an important role in human health. They are the largest group of water-soluble pigments in the plants, which are responsible for the red, purple and blue hues evident in fruits, vegetables, flowers and grains. As natural compounds of vegetables, fruits and red wines, anthocyanins are estimated to be widely consumed by humans with the estimated daily intake about 12.5 mg/d in the United States. In- terest in anthocyanin-rich foods and extracts has intensified recently because of their possible health benefits. Anthocyan- ins have been shown to be potent antioxidants as well as anti-diabetic, anti-carcinogenic and having ocular effects among others. Findings of their beneficial health effects support their role as natural food colorants, functional foods and dietary supplements. The present article summarizes our knowledge on the bioavailability, antioxidant activity and health- enhancing components of anthocyanin-rich foods and extracts. In addition, their current and potential use as a natural food colorant, functional food and dietary supplement in the food and beverage industry is discussed.

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Food Applications and Physiological Effects of Anthocyanins as Functional Food Ingredients

In vitro and in vivo antioxidant activity of Pinus koraiensis seed extract containing phenolic compounds

In vitro antioxidant activity of anthocyanins of black soybean seed coat in human low density lipoprotein (LDL)

Background and objective Breast cancer is the most frequently diagnosed cancer in women. Chemotherapy is the main method of breast cancer treatment but there are side effects. Carica papaya leaves is vegetable foods consumed by most people of Indonesia have potential as anticancer. The aim of this study was to investigate anti-proliferative and apoptotic induced effect of aqueous papaya leaves extracts on human breast cancer cell lines MCF-7. Materials and methods Inhibitory on cell proliferation was measured by MTT assay while apoptosis induction was measured using Annexin V. Results The results showed that papaya leaf can inhibit the proliferation of human breast cancer cells MCF-7 with IC50 in 1319.25 μg mL-1. The IC50 values of papaya leaf extract was higher than the IC50 value quercetin and doxorubicin. Papaya leaf extract can also induce apoptosis of breast cancer cells MCF-7 about 22.54% for concentration 659.63 μg mL-1 and about 20.73% for concentration 329.81 μg mL-1. The percentage of cell apoptosis of papaya leaf extract lower than doxorubicin but higher than quercetin. Conclusion This study indicated that papaya leaf extract have potential as anticancer through mechanism anti-proliferation and apoptosis induction.

Anti-proliferation and Apoptosis Induction of Aqueous Leaf Extract of Carica papaya L. on Human Breast Cancer Cells MCF-7.

Carica papaya leaves are one of the vegetables consumed by Indonesian people, especially in Java Island. Carica papaya is easy to grow in Indonesia and has many variants, so, Carica Papaya leaves is a local potent to be developed for functional food and nutraceutical. The aim of this study was to investigate antioxidant activity and total flavonoids of Carica papaya leaves with different varieties, maturity and solvent. Carica papaya leaves (CPL) was firstly extracted by methanol to select two CPLs with high antioxidant capacity and total flavonoid. The two selected CPLs were further tested with different ages mainly young and mature leaves. One selected CPL was further tested with different extraction solvents. Antioxidant activity was determined by 2.2 diphenyl-1-picrylhydrazyl, DPPH and Ferric reducing antioxidant power, FRAP. This study used five varieties of Carica papaya leaves, namely Bangkok, California, Purple, Golden and Grendel. The result showed that Golden and Grendel varieties had a higher percentage of radical scavenging property than the others, which was 78.37% and 77.40% by the DPPH method. Grendel and Purple had a higher percentage of radical scavenging property, which was 45.82 and 34.32 mmol/mg. Grendel and Purple had a higher total flavonoid property, which was 50.33 and 46.02 µg/g. Mature leaves had a higher percentage of radical scavenging property than young leaves by DPPH and FRAP methods. Mature leaves had a higher total flavonoid property than young leaves in both Grendel and Purple. Grendel had a higher antioxidant activity and a higher total flavonoid property than Purple. Grendel with water extraction had a higher antioxidant activity by DPPH and FRAP methods. The total flavonoid of Grendel papaya leaves’ extract with water extraction was lower than ethanol 70% and methanol.

https://jurnal.ugm.ac.id/agritech/article/download/12813/25460

Antioxidant Activity and Total Flavonoid of Carica papaya L. Leaves with Different Varieties, Maturity and Solvent

A fermented fish sauce having a reduced fishy smell is prepared by removing the gastro-intestinal tract from fish and wash, size reduce and add salt, mix with tamarind and ginger, ferment for 15-100 days at 20-80°C, pasteurise and pack. Said fish sauce, but also other fermented fish source, may be subjected to a Maillard reaction to provide a general purpose seasoning, which has reduced or substantially no fish flavour.

Process for preparing a fish sauce and a seasoning based on fermented fish

Calcium absorption kinetic from three varieties rice i.e. low-, medium-, and high amylose content were evaluated. Three calcium salt (calcium acetate, -lactate and – gluconate) were used as a fortifican. Each rice was soaked at the calcium salts at soaking temperatures of 80, 90 and 100 o C, for 30 min and the calcium content was analyzed periodically. Reaction rate constant was determined from slope of curve of the relation of soaking time and absorbed calcium. The activation energy was determined by Arrhenius equation. The research showed that rice calcium absorption follows the first-order kinetic and absorption rate tends to decrease with increasing temperature. Calcium absorptions were affected by calcium salt solubility. Calcium acetate was absorbed easier than calcium lactate and calcium lactate was absorbed easier than calcium gluconate, but the absorption rate constant of calcium acetate was lower than that of calcium lactate, and calcium lactate was lower than calcium gluconate. Based on amylose content of rice, the higher the amylose content, the lower calcium absorption rate. The activation anergy of the high amylose rice was higher than that of low amylose content.

https://jurnal.ugm.ac.id/ijc/article/download/21630/14335

Mary Astuti

Papers

In vitro antioxidant activity of anthocyanins of black soybean seed coat in human low density lipoprotein (LDL)

Anti-proliferation and Apoptosis Induction of Aqueous Leaf Extract of Carica papaya L. on Human Breast Cancer Cells MCF-7.

Antioxidant Activity and Total Flavonoid of Carica papaya L. Leaves with Different Varieties, Maturity and Solvent

Process for preparing a fish sauce and a seasoning based on fermented fish

Calcium absorption kinetic on indonesian rice