1
|
Kowalska H, Masiarz E, Ignaczak A, Marzec A, Hać-Szymańczuk E, Salamon A, Cegiełka A, Żbikowska A, Kowalska J, Galus S. Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2094402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Hanna Kowalska
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Ewelina Masiarz
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Anna Ignaczak
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Agata Marzec
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Elżbieta Hać-Szymańczuk
- Department of Biotechnology and Microbiology of Food, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Agnieszka Salamon
- Department of Grain Processing and Bakery, Institute of Agriculture and Food Biotechnology – State Research Institute, Warsaw, Poland
| | - Aneta Cegiełka
- Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Anna Żbikowska
- Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Jolanta Kowalska
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| | - Sabina Galus
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland
| |
Collapse
|
2
|
Dewi G, Kollanoor Johny A. Lactobacillus in Food Animal Production—A Forerunner for Clean Label Prospects in Animal-Derived Products. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.831195] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Lactobacillus, the largest genus within the lactic acid bacteria group, has served diverse roles in improving the quality of foods for centuries. The heterogeneity within this genus has resulted in the industry's continued use of their well-known functions and exploration of novel applications. Moreover, the perceived health benefits in many applications have also made them fond favorites of consumers and researchers alike. Their familiarity lends to their utility in the growing “clean label” movement, of which consumers prefer fewer additions to the food label and opt for recognizable and naturally-derived substances. Our review primarily focuses on the historical use of lactobacilli for their antimicrobial functionality in improving preharvest safety, a critical step to validate their role as biocontrol agents and antibiotic alternatives in food animal production. We also explore their potential as candidates catering to the consumer-driven demand for more authentic, transparent, and socially responsible labeling of animal products.
Collapse
|
3
|
Harper AR, Dobson RCJ, Morris VK, Moggré GJ. Fermentation of plant-based dairy alternatives by lactic acid bacteria. Microb Biotechnol 2022; 15:1404-1421. [PMID: 35393728 PMCID: PMC9049613 DOI: 10.1111/1751-7915.14008] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 01/12/2022] [Accepted: 01/14/2022] [Indexed: 12/19/2022] Open
Abstract
Ethical, environmental and health concerns around dairy products are driving a fast‐growing industry for plant‐based dairy alternatives, but undesirable flavours and textures in available products are limiting their uptake into the mainstream. The molecular processes initiated during fermentation by lactic acid bacteria in dairy products is well understood, such as proteolysis of caseins into peptides and amino acids, and the utilisation of carbohydrates to form lactic acid and exopolysaccharides. These processes are fundamental to developing the flavour and texture of fermented dairy products like cheese and yoghurt, yet how these processes work in plant‐based alternatives is poorly understood. With this knowledge, bespoke fermentative processes could be engineered for specific food qualities in plant‐based foods. This review will provide an overview of recent research that reveals how fermentation occurs in plant‐based milk, with a focus on how differences in plant proteins and carbohydrate structure affect how they undergo the fermentation process. The practical aspects of how this knowledge has been used to develop plant‐based cheeses and yoghurts is also discussed.
Collapse
Affiliation(s)
- Aimee R Harper
- Biomolecular Interaction Centre, Food Transitions 2050 Joint Postgraduate School, and School of Biological Sciences, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand.,The New Zealand Institute for Plant and Food Research Limited, 74 Gerald St, Lincoln, 7608, New Zealand.,The Riddet Institute, MacDiarmid Institute for Advanced Materials and Nanotechnology, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand
| | - Renwick C J Dobson
- Biomolecular Interaction Centre, Food Transitions 2050 Joint Postgraduate School, and School of Biological Sciences, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand.,The Riddet Institute, MacDiarmid Institute for Advanced Materials and Nanotechnology, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand.,Bio21 Molecular Science and Biotechnology Institute, Department of Biochemistry and Molecular Biology, University of Melbourne, Parkville, Vic., 3010, Australia
| | - Vanessa K Morris
- Biomolecular Interaction Centre, Food Transitions 2050 Joint Postgraduate School, and School of Biological Sciences, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand
| | - Gert-Jan Moggré
- The New Zealand Institute for Plant and Food Research Limited, 74 Gerald St, Lincoln, 7608, New Zealand
| |
Collapse
|