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Jiang S, Wang X, Yu M, Tian J, Chang P, Zhu S. Bitter Peptides in Fermented Soybean Foods - A Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01077-3. [PMID: 37410257 DOI: 10.1007/s11130-023-01077-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Accepted: 06/28/2023] [Indexed: 07/07/2023]
Abstract
Fermented soybean foods with a long history are popular worldwide because of rich nutrition. However, many traditional fermented soybean foods have unacceptable bitterness, which mostly comes from the bitter peptides produced from the hydrolysis of soybean proteins. In this review, the bitter peptides in fermented soybean foods is briefly reviewed. The structural properties of bitter receptors and bitter peptides were reviewed. Bitterness is perceived through the binding between bitter compounds and specific sites of bitter receptors (25 hTAS2Rs), which further activate the downstream signal pathway mediated by G-protein. And it converts chemical signals into electrical signals, and transmit them to the brain. In addition, the influencing factors of bitter peptides in fermented soybean foods were summarized. The bitterness of fermented soybean foods primarily results from the raw materials, microbial metabolism during fermentation, unique techniques, and interactions of various flavor compounds. Moreover, the structure-bitterness relationship of bitter peptides was also discussed in this review. The bitterness degree of the bitter peptide is related to the polypeptide hydrophobicity, amino acids in the peptide, peptide molecular weight and polypeptide spatial structure. Studying the bitter peptides and their bitter characteristics in fermented soybean foods is beneficial for improving the sensory quality of fermented soybean foods and prompting more consumers accept them.
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Affiliation(s)
- Shaoping Jiang
- College of Food Science and Engineering, Jilin University, No. 5333, Xi'an Road, Changchun, Jilin, 130062, China
| | - Xiaodan Wang
- College of Food Science and Engineering, Jilin University, No. 5333, Xi'an Road, Changchun, Jilin, 130062, China.
| | - Maosong Yu
- Tianjin haigang steel coil Co.,Ltd, Tianjin, 301600, China
| | - Jiaxue Tian
- College of Food Science and Engineering, Jilin University, No. 5333, Xi'an Road, Changchun, Jilin, 130062, China
| | - Ping Chang
- College of Food Science and Engineering, Jilin University, No. 5333, Xi'an Road, Changchun, Jilin, 130062, China
| | - Shijie Zhu
- Changchun ZhuLaoLiu Food Co., Ltd, Changchun, 130507, China
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Xie Y, Guan Z, Zhang S, Zhang J, Yang Z, Regenstein JM, Zhou P. Evaluation of Sufu Fermented Using Mucor racemosus M2: Biochemical, Textural, Structural and Microbiological Properties. Foods 2023; 12:foods12081706. [PMID: 37107500 PMCID: PMC10138062 DOI: 10.3390/foods12081706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 04/15/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
The quality and safety of sufu fermented using Mucor racemosa M2 was studied and compared with naturally fermented sufu. After 90 days post-fermentation, both naturally fermented and inoculated fermented sufu reached the maturity standard of sufu, and the degree of protein hydrolysis of natural sufu (WP/TP: 34% ± 1%; AAN/TN: 33% ± 1%) was slightly higher than that of the inoculated sufu (WP/TP: 28.2% ± 0.4%; AAN/TN: 27% ± 1%). The hardness and adhesiveness of inoculated sufu (Hadness: 1063 g ± 211 g; Adhesiveness: -80 g ± 47 g) were significantly greater than those of natural sufu (Hadness: 790 g ± 57 g; Adhesiveness: -23 g ± 28 g), and the internal structure of natural sufu was denser and more uniform than that of inoculated sufu. A total of 50 aroma compounds were detected in natural and inoculated sufu. The total number of bacterial colonies in naturally fermented sufu was significantly higher than that in inoculated sufu, and the pathogenic bacteria in both types of fermented sufu were lower than the limit of pathogenic bacteria required in fermented soybean products. The content of biogenic amines in sufu was determined by high performance liquid chromatography (HPLC), and the results showed that the content of biogenic amines (Putrescine, Cadaverine, Histamine, Tyramine, etc.) in naturally fermented sufu was significantly higher than that in inoculated fermented sufu. Especially the histamine content, after 90 days of fermentation, was found to be 64.95 ± 4.55 for inoculated fertilization and 44.24 ± 0.71 for natural fertilization. Overall, the quality of inoculated sufu was somewhat better than that of natural sufu, and the M2 strain can be used to ferment sufu.
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Affiliation(s)
- Yuan Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ziyu Guan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shitong Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhihui Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Joe M Regenstein
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak ( Quercus rubra L., syn. Q. borealis F. Michx) Seeds Affected by Roasting Conditions. Molecules 2023; 28:molecules28052299. [PMID: 36903546 PMCID: PMC10005602 DOI: 10.3390/molecules28052299] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/24/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
The nutritional value and health-promoting properties cause the fruits (acorns) of Quercus spp. to have great potential for use in the food industry as functional ingredients and antioxidants source. The aim of this study was to examine the bioactive compound's composition, antioxidant potential, physicochemical properties and taste characteristics of northern red oak (Quercus rubra L.) seeds subjected to roasting at different temperatures and times. The results indicate that the roasting markedly affects the composition of bioactive components of acorns. In general, the use of roasting temperatures greater than 135 °C causes a decrease in the total phenolic compound content of Q. rubra seeds. Furthermore, along with an increase in temperature and thermal processing time, a remarkable increase in melanoidins, which are the final products of the Maillard reaction, was also observed in processed Q. rubra seeds. Both unroasted and roasted acorn seeds had high DPPH radical scavenging capacity, ferric reducing antioxidant power (FRAP) and ferrous ion chelating activity. Roasting at 135 °C caused negligible changes in total phenolics content and antioxidant activity of Q. rubra seeds. Almost all samples had lower antioxidant capacity along with an increase in the roasting temperatures. Additionally, thermal processing of acorn seeds contributes to the development of the brown color and the reduction of bitterness, and the creation of a more pleasant taste of the final products. Overall, the results of this study show that both unroasted and roasted Q. rubra seeds may be an interesting source of bioactive compounds with high antioxidant activity. Therefore, they can be used as a functional ingredient of beverages or food.
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Metabolite Changes in Indonesian Tempe Production from Raw Soybeans to Over-Fermented Tempe. Metabolites 2023; 13:metabo13020300. [PMID: 36837919 PMCID: PMC9958738 DOI: 10.3390/metabo13020300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 02/02/2023] [Accepted: 02/07/2023] [Indexed: 02/22/2023] Open
Abstract
Tempe is fermented soybean from Java, Indonesia, that can serve as a functional food due to its high nutritional content and positive impact on health. Although the tempe fermentation process is known to affect its nutrient content, changes in the metabolite profile during tempe production have not been comprehensively examined. Thus, this research applied a metabolomics approach to investigate the metabolite profile in each step of tempe production, from soybean soaking to over-fermentation. Fourteen samples of raw soybeans, i.e., soaked soybeans (24 h), steamed soybeans, fungal fermented soybeans, and over-fermented soybeans (up to 72 h), were collected. Untargeted metabolomics by gas chromatography/mass spectrometry (GC-MS) was used to determine soybean transformations from various fermentation times and identify disparity-related metabolites. The results showed that soybeans samples clustered together on the basis of the different fermentation steps. The results also showed that sugar, sugar alcohol, organic acids, and amino acids, as well as fermentation time, contributed to the soybean metabolite profile transformations. During the fermentation of tempe, sugars and sugar alcohols accumulated at the beginning of the process before gradually decreasing as fermentation progressed. Specifically, at the beginning of the fermentation, gentiobiose, galactinol, and glucarate were accumulated, and several metabolites such as glutamine, 4-hydroxyphenylacetic acid, and homocysteine increased along with the progression of fermentation. In addition, notable isoflavones daidzein and genistein increased from 24 h of fermentation until 72 h. This is the first report that provides a complete description of the metabolic profile of the tempe production from soybean soaking to over-fermentation. Through this study, the dynamic changes at each step of tempe production were revealed. This information can be beneficial to the tempe industry for the improvement of product quality based on metabolite profiling.
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Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies ( Engraulis encrasicolus L.) Sauce at Different Ripening Times. Foods 2022; 12:foods12010126. [PMID: 36613342 PMCID: PMC9818933 DOI: 10.3390/foods12010126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/23/2022] [Accepted: 12/24/2022] [Indexed: 12/28/2022] Open
Abstract
In this study, the evolution of the safety, nutritional, and volatile profile of a traditional Italian anchovy sauce with protected designation of origin (PDO), called "colatura di alici di Cetara", is investigated after 12, 24, and 48 months of aging in wooden barrels. Some physicochemical parameters, free amino acids, volatile compounds, and histamine contents were evaluated during the aging of the samples. Glutamate, which together with aspartate is responsible for the umami taste, was the predominant free amino acid in the tested fish sauce, with a significant increase during the 48 months of maturation. The total amino acid content of the anchovy sauce increased from 24 to 48 months of aging. The histamine content decreased significantly from 12 to 48 months of ripening. This point is particularly interesting for the sauce safety and confirms the importance of the maturation time of at least 9 months reported in the disciplinary of production. A total of 44 volatile compounds were found in the anchovy sauce samples, of which the largest class was acids, mainly isovaleric acid. The results show that prolonged maturation improves the safety, nutritional, and volatile components of the seasoning "colatura di alici".
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Umami compounds present in umami fraction of acid-hydrolyzed Spirulina (Spirulina platensis). ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Wikandari R, Hasniah N, Taherzadeh MJ. The role of filamentous fungi in advancing the development of a sustainable circular bioeconomy. BIORESOURCE TECHNOLOGY 2022; 345:126531. [PMID: 34896535 DOI: 10.1016/j.biortech.2021.126531] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/03/2021] [Accepted: 12/04/2021] [Indexed: 06/14/2023]
Abstract
Human activities generate enormous amounts of organic wastes and residues. Filamentous fungi (FF) are able to grow on a broad range of substrates and survive over a wide spectrum of growth conditions. These characteristics enable FF to be exploited in biorefineries for various waste streams. Valorization of food industry byproducts into biomass and various arrays of value-added products using FF creates promising pathways toward a sustainable circular economy. This approach might also contribute to reaching the sustainable development goals set by the United Nations, particularly for zero hunger as well as affordable and clean energy. This paper presents the application of filamentous fungi in food, feeds, fuels, biochemicals, and biopolymers. The nutritional values, health benefits, and safety of foods derived from byproducts of food industries are also addressed. The technoeconomical feasibilities, sustainability aspects and challenges and future perspectives for biorefineries using filamentous fungi are discussed.
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Affiliation(s)
- Rachma Wikandari
- Department of Food and Agricultural Product Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.
| | - Nurul Hasniah
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
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Isoflavones and Bioactivities in Over-fermented Tempeh Extracts. JURNAL KIMIA SAINS DAN APLIKASI 2021. [DOI: 10.14710/jksa.24.7.244-251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Tempeh is nutritious food prepared through solid-state fermentation of cooked and dehulled soybeans with Rhizopus sp. for about 48 h. Fermentation beyond 48 h resulted in over-fermented tempeh. There may or may not have been similar research done before, especially related to its antioxidant and cytotoxicity. This study aims to determine the characteristics of fermented tempeh for up to 156 h. Samples were fermented at 0, 24, 48, 60, 72, 84, 96, 108, 120, and 156 h. Samples were dried, grounded, and extracted with acetone, followed by defatting with n‑hexane. Extracts were dissolved in organic solvents for free radical scavenging activity (FRSA) and cytotoxicity assays. The 120-h tempeh extract, at the concentration of 1,000 μg/mL, demonstrated the highest FRSA (81.31% inhibition) against 100 µM 2,2-diphenyl-1-picrylhydrazyl (DPPH) solution. Meanwhile, the 108-h tempeh extract at 1,000 μg/mL possessed the highest cytotoxicity (IC50 of 2.54 μg/mL) against MCF-7 breast cancer cell lines. Liquid Chromatography-Mass Spectrometry/Mass Spectroscopy (LC-MS/MS) analysis revealed the presence of daidzin, genistin, daidzein, and genistein in all extracts. Extracts prepared from 108 h and 120 h tempeh stood out from other extracts in the Partial Least Square (PLS) bi-plot due to their high percentage of inhibition, low response of daidzin, and high responses of the other three isoflavones. The cytotoxicity assays of the standard isoflavones showed that genistein had the lowest IC50 value at 4.82 ± 0.11 μg/mL. Standard genistein showed a low percentage of inhibition at 29.79 ± 9.10.
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Moderate fermentation contributes to the formation of typical aroma and good organoleptic properties: A study based on different brands of Chouguiyu. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112325] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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10
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Nursiwi A, Ishartani D, Sari AM, Istiqomah NA. PHYSICAL CHARACTERISTICS, SENSORY EVALUATION, AND AMINO ACID CONTENT OF POWDERED OVER FERMENTED MLANDING TEMPEH. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2021. [DOI: 10.6066/jtip.2021.32.2.190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Mlanding tempeh is a non-soybean tempeh which made from ripe lamtoro (Leucaena leucocephala) seed. In Wonogiri, an area in Indonesia over fermented mlanding tempeh (OFMT) often used as seasoning for traditional food because it produced special taste. OFMT is dried to extend the shelf life. The objectives of the research was to study the physical characteristics, sensory evaluation, and amino acid content of powdered over fermented mlanding tempeh (POFMT). The drying of the OFMT used a cabinet dryer with the drying temperature were 55, 60, and 65°C for 8 hours then ground into powder. The powder was analyzed for yield, water absorption capacity, solubility, bulk density, hedonic test, and amino acid content. The results showed that the different drying temperature had a significant effect on yield and water absorption capacity but had not significant effect on solubility and bulk density of the POFMT. The yied varies between 7.06-12.92% and the water absrption capacity varies between 0.36-0.55 g/g. While the solubility of the POFMT varies between 36.45-41.33% and the bulk density varies between 0.38-0.42 g/mL. The different drying temperature had not a significant effect on panelist’s preference. Amino acid content of POFMT varies between 0.99-5.43% (db), with the two highest content is glutamic acid and aspartic acid.
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Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040261] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Fungal fermented foods are nutritious, environmentally friendly and sustainable protein sources. To develop fungal fermented food with acceptable sensory characteristics, it is important to assess factors that can affect the sensory characteristics of the product. The current study aimed to investigate the correlations between the chemical and microbiological characteristics and sensory characteristics of fungal fermented food. Soybeans were fermented using five local Indonesian strains of the genus Rhizopus sp. and one strain of industrial starter to mimic traditional Indonesian tempe. The chemical (amino acid and ammonia content), microbiological (lactic acid bacteria, proteolytic bacteria and yeast) and sensory characteristics of the fermented products were examined. The results showed that there is a correlation between the chemical properties, particularly glutamic acid and aspartic acid, and the overall liking of different types of tempe. In general, Rhizopus oligosporus-fermented products had better sensory characteristics than those fermented with Rhizopus oryzae and Rhizopus delemar. The sensory characteristics of the fermented products in this work made from isolates are comparable to those made with an industrial starter culture. In addition, taste and texture affect the overall liking of the product. The results of this study contribute to the development of acceptable sensory fungal fermented food and, in particular, the screening of potential starters.
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Kaczmarska K, Taylor M, Piyasiri U, Frank D. Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia. Foods 2021; 10:foods10040801. [PMID: 33917948 PMCID: PMC8068397 DOI: 10.3390/foods10040801] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/25/2021] [Accepted: 04/06/2021] [Indexed: 11/16/2022] Open
Abstract
Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets. Existing plant-based protein foods and meat mimetics often possess undesirable flavor and sensory properties and there is a need to better understand the formation of desirable meat-like flavors from plant precursors to improve acceptance of novel high-protein plant foods. This study aimed to comprehensively characterize the non-volatile flavor metabolites and the volatiles generated in grilled meat (beef, chicken, and pork) and compare these to commercially available meat substitutes and traditional high-protein plant-based foods (natto, tempeh, and tofu). Solid phase microextraction with gas-chromatography mass-spectrometry was used for elucidation of the flavor volatilome. Untargeted characterization of the non-volatile metabolome was conducted using Orbitrap mass spectrometry and Compound DiscovererTM datamining software. The study revealed greater diversity and higher concentrations of flavor volatiles in plant-based foods in comparison to grilled meat, although the odor activity of specific volatiles was not considered. On average, the total amount of volatiles in plant-based products were higher than in meat. A range of concentrations of free amino acids, dipeptide, tripeptides, tetrapeptides, nucleotides, flavonoids, and other metabolites was identified in meat and plant-based foods.
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Affiliation(s)
| | - Matthew Taylor
- CSIRO Land & Water, Canberra, ACT 2601, Australia
- Correspondence: (M.T.); (D.F.); Tel.: +61-2-6246-4404 (M.T.)
| | - Udayasika Piyasiri
- CSIRO Agriculture and Food, North Ryde, NSW 2113, Australia; (K.K.); (U.P.)
| | - Damian Frank
- CSIRO Agriculture and Food, North Ryde, NSW 2113, Australia; (K.K.); (U.P.)
- Centre for Advanced Food Enginomics, The University of Sydney, Sydney, NSW 2006, Australia
- Correspondence: (M.T.); (D.F.); Tel.: +61-2-6246-4404 (M.T.)
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Ahnan-Winarno AD, Cordeiro L, Winarno FG, Gibbons J, Xiao H. Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Compr Rev Food Sci Food Saf 2021; 20:1717-1767. [PMID: 33569911 DOI: 10.1111/1541-4337.12710] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 12/15/2020] [Accepted: 12/24/2020] [Indexed: 12/19/2022]
Abstract
Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product. Although there is a growing body of literature on tempeh, most research has focused on unfermented soybeans, thus the impact of tempeh fermentation on biological properties of soybeans has been largely left scattered. The objective of this review is to summarize the literature of tempeh fermentation over the past 60 years. A search of articles on tempeh published from 1960 to 2020 was performed using the Cochrane Library, Web of Science, EBSCOhost FSTA database, and Google Scholar. References from identified articles were reviewed for additional sources. In total, 321 papers were selected for this review, of which 64 papers were related to the health benefits of tempeh. This review concluded that sufficient evidence exists in the literature supporting tempeh fermentation as a low-cost, health-promoting, and sustainable food processing technology to produce protein-rich foods using various beans, legumes, and grains. This comprehensive review suggests further studies are needed on tempeh fermentation and its impact on human health; research and standardization of nonsoy tempeh; assessment of food safety-improving modification in tempeh production system; and initiatives supporting the sourcing of local ingredients in tempeh production.
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Affiliation(s)
| | - Lorraine Cordeiro
- Department of Nutrition, University of Massachusetts Amherst, Amherst, Massachusetts
| | | | - John Gibbons
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts
| | - Hang Xiao
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts
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Liu L, Chen X, Hao L, Zhang G, Jin Z, Li C, Yang Y, Rao J, Chen B. Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities. Crit Rev Food Sci Nutr 2020; 62:1971-1989. [PMID: 33226273 DOI: 10.1080/10408398.2020.1848792] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Traditional fermented soybean food has emerged as an important part of people's dietary structure because of the unique flavors and improved health benefit. During fermentation, the nutrients in soybean undergo a series of biochemical reactions catalyzed naturally by microorganism secreted enzymes. Thereafter, many functional and bioactive substances such as bioactive peptides, unsaturated fatty acids, free soy isoflavones, vitamins and minerals are produced, making fermented soy products more advantageous in nutrition and health. This review comprehensively discusses the historical evolution, distribution, traditional fermentation processing, main sources and characteristics of fermented strains, flavor components, nutritional properties, and biological activities of four traditional fermented soybean foods including douchi, sufu, dajiang, and soy sauce. In the end, we introduce four major challenges encountered by traditional fermented soybean foods including high salt content, formation of biogenic amine, the presence of pathogenic microorganisms and mycotoxins, and quality inconsistency. We conclude that the establishment of scientific quality standard and innovated fermentation processing is the potential solutions to combat the issues and improve the safety of traditional fermented soybean products.
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Affiliation(s)
- Libo Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Xiaoqian Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Linlin Hao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Guofang Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Chun Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Yuzhuo Yang
- Heilongjiang Green Food Research Institute, Harbin, China
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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Polanowska K, Grygier A, Kuligowski M, Rudzińska M, Nowak J. Effect of tempe fermentation by three different strains of Rhizopus oligosporus on nutritional characteristics of faba beans. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109024] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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16
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Andayani SN, Lioe HN, Wijaya CH, Ogawa M. Umami fractions obtained from water-soluble extracts of red oncom and black oncom-Indonesian fermented soybean and peanut products. J Food Sci 2020; 85:657-665. [PMID: 32052448 DOI: 10.1111/1750-3841.14942] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 09/22/2019] [Accepted: 10/11/2019] [Indexed: 11/27/2022]
Abstract
Red oncom, a fermented product from solid waste of soybean curd process, and black oncom, a similar fermented product but made from defatted peanut cake, have been known to have umami taste. Umami fractions of red oncom and black oncom that are responsible for umami taste have not been investigated yet. The objective of this research was to characterize umami fractions obtained by ultrafiltration and chromatography of both oncoms. The first step, water-soluble extracts of oncoms were ultrafiltered using a membrane with cutoff 3,000 Da and followed by gel filtration chromatography (Sephadex G-25) to obtain umami fractions. Ultrafiltration fractions of red oncom (molecular weight [MW] less than 3,000 Da) and black oncom (MW more than 3,000 Da) had an intense umami taste. The further fractionation by gel filtration chromatography linked to taste dilution analysis yielded umami fractions. Chemical characterization revealed that free glutamic acid, free phenylalanine, and peptides containing their residual amino acids were present in the fractions. PRACTICAL APPLICATION: Umami fractions of red and black oncoms can be used as a source of umami compounds for food industries and food services. The information from this paper can be used by other researchers who will explore umami peptides.
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Affiliation(s)
- Safira Noor Andayani
- Faculty of Agricultural Engineering and Technology, Dept. of Food Science and Technology, Bogor Agricultural Univ., Bogor, Jawa Barat, 16680, Indonesia
| | - Hanifah Nuryani Lioe
- Faculty of Agricultural Engineering and Technology, Dept. of Food Science and Technology, Bogor Agricultural Univ., Bogor, Jawa Barat, 16680, Indonesia
| | - Christofora Hanny Wijaya
- Faculty of Agricultural Engineering and Technology, Dept. of Food Science and Technology, Bogor Agricultural Univ., Bogor, Jawa Barat, 16680, Indonesia
| | - Masahiro Ogawa
- Faculty of Agriculture, Food Science Div., Kagawa Univ., Kita-gun, Kagawa, 761-0795, Japan
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17
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Wei G, Wang K, Liu Y, Regenstein JM, Liu X, Zhou P. Characteristic of low‐salt solid‐state fermentation of Yunnan oil furu withMucor racemosus: microbiological, biochemical, structural, textural and sensory properties. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14022] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Guanmian Wei
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu Province 214122 China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi Jiangsu Province 214122 China
| | - Keyu Wang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu Province 214122 China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi Jiangsu Province 214122 China
| | - Yaowei Liu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu Province 214122 China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi Jiangsu Province 214122 China
| | - Joe M. Regenstein
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi Jiangsu Province 214122 China
- Department of Food Science Cornell University Ithaca NY 14853‐7201 USA
| | - Xiaoming Liu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu Province 214122 China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi Jiangsu Province 214122 China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu Province 214122 China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi Jiangsu Province 214122 China
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18
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Istiqamah A, Lioe HN, Adawiyah DR. Umami compounds present in low molecular umami fractions of asam sunti - A fermented fruit of Averrhoa bilimbi L. Food Chem 2018; 270:338-343. [PMID: 30174056 DOI: 10.1016/j.foodchem.2018.06.131] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 06/25/2018] [Accepted: 06/26/2018] [Indexed: 11/26/2022]
Abstract
Salted fermented fruit known as asam sunti (Averrhoa bilimbi L.) in Indonesia has been used as a source of umami taste. This study was aimed to characterize the three types of asam sunti and their water soluble extracts, and to trace the compounds responsible for umami taste in umami fractions. Umami fractions were obtained by ultrafiltration followed by Sephadex G-15 chromatographic separation. The three types of samples could be differentiated by physicochemical and sensory analyses. Low molecular weight fraction had the highest umami intensity. Further chromatographic separation revealed three umami fractions, F-II, III and IV. Umami taste of F-III was due to the presence of free l-glutamic acid at 6 times, while FII and FIV were due to succinic acid at more than 30 times their respective umami thresholds. Organic acid as well as amino acid seemed to play an important role in the intense umami taste of asam sunti.
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Affiliation(s)
- Annisa Istiqamah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia.
| | - Dede Robiatul Adawiyah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia.
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19
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Lioe HN, Kinjo A, Yasuda S, Kuba-Miyara M, Tachibana S, Yasuda M. Taste and chemical characteristics of low molecular weight fractions from tofuyo – Japanese fermented soybean curd. Food Chem 2018; 252:265-270. [DOI: 10.1016/j.foodchem.2018.01.117] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 01/08/2018] [Accepted: 01/16/2018] [Indexed: 11/26/2022]
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