Novel Fermented Fruit and Vegetable-Based Products
Expanding technological capabilities has led to increased plant-based products innovation through a consumer-oriented food product development process aiming at increase convenience, nutritional, functional, and hedonistic features of fruit and vegetables
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Novel Fermented Fruit and Vegetable-Based Products Raffaella Di Cagno, Pasquale Filannino, and Marco Gobbetti
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Plant-Based Functional Products
Functional foods development represents one of the most innovative trends in food industry. Between 2005 and 2009, the global launches of functional products have been reported more than doubled, from 904 to 1859 (Valls et al., 2013). Fermented dairy products are the most common vehicles for functional components, though the research is driven toward plant-based functional foods, as the consequence of the ongoing trend of vegetarianism, the level of cholesterol of dairy products, and the increasing prevalence of the lactose intolerance. Fermentation represents a valuable biotechnology to improve nutritional and functional features of plant material. In this overview, several strategies have been implemented in order to develop novel fermented plant-based functional foods. Microorganism functionality may be exploited to increase bioactive compounds during fermentation. Innovation also involves the testing of novel formulation with natural ingredients or by-products food industries as functional ingredients. Moreover, foods may be fortified with probiotics and prebiotics.
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Microorganism as Cell Factories for Functional Food Development
Bioprocessing of plant materials using bacteria (e.g., lactic acid bacteria, bifidobacteria, Bacillus spp., and Gluconobacter spp.), yeasts (e.g., Saccharomyces cerevisiae), and fungi (e.g., Aspergillus spp., Rhizopus spp., and Monascus spp.) provides
R. Di Cagno (*) • P. Filannino • M. Gobbetti Department of Soil Plant and Food Sciences, University of Bari Aldo Moro, Bari 70126, Italy e-mail: [email protected]; [email protected]; [email protected] © Springer International Publishing Switzerland 2016 K.S. Ojha, B.K. Tiwari (eds.), Novel Food Fermentation Technologies, Food Engineering Series, DOI 10.1007/978-3-319-42457-6_13
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strategies to produce bioactive compounds and enhance food nutraceutical properties. Microorganisms may improve bioavailability of vitamins, minerals, amino acids (e.g., γ-aminobutyric acid), and phytochemicals (e.g., phenolics and sterols) as well as lead to a marked increase of microbial metabolites (e.g., organic acids, exopolysaccharides, and conjugated linoleic acids) (Frédéric & De Vuyst, 2014). A common application of fermentation is the manufacture of foods enriched with antioxidant compounds. Several phenolic derivatives showed higher antioxidant property than their precursors after microbial bioconversion. Besides, bioconversion of phenolic compounds, fermentation may also promote other alterations in the food properties, with effect on human health. Fermented cherry and pomegranate juices, broccoli puree, cowpeas, and onions have been enriched in phenolic derivatives with high bioavailability, due to bioconversion using selected Lactobacillus spp. (Di Cagno, Surico, et al., 2011; Filannino et al., 2013; Filannino, Bai, Di Cagno, Gobbetti, &
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