The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.

https://www.mdpi.com/2304-8158/11/2/156/pdf?version=1641622075

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Molecular mechanism associated with the use of magnetic fermentation in modulating the dietary lipid composition and nutritional quality of goat milk

Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties

Lactic acid bacteria (LAB) are capable of synthesising metabolites known as exopolysaccharides (EPS) during fermentation. Traditionally, EPS plays an important role in fermented dairy products through their gelling and thickening properties, but they can also be beneficial to human health. This bioactivity has gained attention in applications for functional foods, which leads them to have prebiotic, immunomodulatory, antioxidant, anti-tumour, cholesterol-lowering and anti-obesity activity. Understanding the parameters and conditions is crucial to optimising the EPS yields from LAB for applications in the food industry. This review provides an overview of the functional food market together with the biosynthesis of EPS. Factors influencing the production of EPS as well as methods for isolation, characterisation and quantification are reviewed. Finally, the health benefits associated with EPS are discussed.

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Exopolysaccharides of Lactic Acid Bacteria: Production, Purification and Health Benefits towards Functional Food

Background Yoghurt and related products relish vast consumption pattern worldwide. The quality of such products depreciates during chilled-chain storage and transportation due to residual metabolic activity of viable starters leading to post-acidification, which in turn reduces product's shelf-life, decreases consumer acceptance and is even detrimental to stability of probiotics. This phenomenon is predominant in tropical and resource-poor nations, hence, there is growing interest to curb post-acidification without affecting product's quality. Scope and approach This review summarizes recent findings on various associated factors (starter type, milk composition, processing parameters, pre- and pro-biotics and packaging material), conventional and emerging approaches spanning the domains of food processing, microbiology and preservation to combat post-acidification in yoghurt and related products. Shortcomings and future scope of strategies have also been discussed which will provide new avenues for the researchers to work forward in improving the quality and shelf-life of fermented products. Key findings and conclusions Thermal treatment of fermented products indisputably controls post-acidification but also destroys heat labile beneficial peptides and microbes. Emerging techniques like HHP, PEF, ultrasound etc. could potentially be used for the development of mild flavor shelf-stable fermented products. However, cost-effectiveness, optimization of process parameters and specific legal requirement should be considered. Control via legally permitted preservatives or additives is feasible provided desirable sensorial attributes are not altered. Direct incorporation of bacteriocins in yoghurt is hindered by its high purification cost and stability in food matrix. Bioprotective cultures and strain improvement through random mutagenesis have been employed successfully for in-situ aversion of post-acidification.

Review on factors affecting and control of post-acidification in yoghurt and related products

Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt.

Non-bovine milk plays a pivotal role in providing food security and economic upliftment of people. Moreover, non-bovine milk of minor mammalian species viz. camel, goat, sheep, etc. are mostly correlated with specific nutritional and medicinal virtues. Pasteurization and ultra-high temperature processing are universally employed to ensure milk quality and safety. However, certain limitations linked with intensive heat treatments like nutritional losses, color modifications, and flavor changes have led to an exploration of emerging technologies to produce wholesome milk products with better retention of nutrients and biological components. The most notable emerging technologies studied for non-bovine milk and milk products are thermal (ohmic and microwave heating) and non-thermal (high pressure processing, UV, ultrasound, and pulse electric field) technologies. This review presents the application of emerging technologies on microbial inactivation, shelf-life enhancement, and their effects on the nutritional attributes of non-bovine milks. These technologies have shown huge potential in preserving nutritional components while imparting safety and offers opportunities to develop products with distinct texture and flavor profiles.

Applications of emerging processing technologies for quality and safety enhancement of non-bovine milk and milk products

Carotenoids are organic compounds and widely distributed pigments that provide shades of yellow, orange or red to agricultural, horticultural and aqua commodities. They not only are natural colourants but also play a vital role in both plant and human health, besides holding potential (especially β-carotene) to address much prevalent vitamin A deficiency around the globe. The bio-wastes generated from fruits and vegetable processing industries like carrot pomace, tomato peels, etc.; fish processing industry and; non-edible sources like marigold flower are rich sources of carotenoids. These sources could be potentially used for extraction of carotenoids for an array of applications. Conventionally, organic solvents have been used for their extraction, most of which are hazardous. Lately, scientists have commenced their researches on alternative green solvents for extraction purposes as these besides retaining natural colour, also provide numerous health benefits. Vegetable oils are one such example of green solvents which are edible, safe, natural, non-toxic, and environment friendly, and help in harnessing bio-functional properties from bio-wastes and other non-edible sources. Present review recapitulates distribution of carotenoids in these sources; existing conventional strategies and recent developments in innovative extractions; followed by potential applications of extracted carotenoids in food, pharma and cosmetic industries. 

Swati Tiwari

Papers

Review on factors affecting and control of post-acidification in yoghurt and related products

Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt.

Applications of emerging processing technologies for quality and safety enhancement of non-bovine milk and milk products

Carotenoids extraction strategies and potential applications for valorization of under-utilized waste biomass

Remembering Professor Krishna K. Tewari (1937-2017): A Pioneer in Plant Molecular Biology