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Article: Harnessing microbes for sustainable development: Food fermentation as a tool for improving the nutritional quality of alternative protein sources

TitleHarnessing microbes for sustainable development: Food fermentation as a tool for improving the nutritional quality of alternative protein sources
Authors
KeywordsAlternative protein sources
Antinutritional factors
Food fermentation
Mineral availability
Protein digestibility
Issue Date8-Apr-2020
PublisherMDPI
Citation
Nutrients, 2020, v. 12, n. 4 How to Cite?
Abstract

In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.


Persistent Identifierhttp://hdl.handle.net/10722/337208
ISSN
2023 Impact Factor: 4.8
2023 SCImago Journal Rankings: 1.301
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorKårlund, A-
dc.contributor.authorGómez-Gallego, C-
dc.contributor.authorKorhonen, J-
dc.contributor.authorPalo-oja, OM-
dc.contributor.authorEl-Nezami, H-
dc.contributor.authorKolehmainen, M -
dc.date.accessioned2024-03-11T10:18:55Z-
dc.date.available2024-03-11T10:18:55Z-
dc.date.issued2020-04-08-
dc.identifier.citationNutrients, 2020, v. 12, n. 4-
dc.identifier.issn2072-6643-
dc.identifier.urihttp://hdl.handle.net/10722/337208-
dc.description.abstract<p>In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.<br></p>-
dc.languageeng-
dc.publisherMDPI-
dc.relation.ispartofNutrients-
dc.rightsThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.-
dc.subjectAlternative protein sources-
dc.subjectAntinutritional factors-
dc.subjectFood fermentation-
dc.subjectMineral availability-
dc.subjectProtein digestibility-
dc.titleHarnessing microbes for sustainable development: Food fermentation as a tool for improving the nutritional quality of alternative protein sources-
dc.typeArticle-
dc.identifier.doi10.3390/nu12041020-
dc.identifier.scopuseid_2-s2.0-85083268995-
dc.identifier.volume12-
dc.identifier.issue4-
dc.identifier.eissn2072-6643-
dc.identifier.isiWOS:000531831300140-
dc.identifier.issnl2072-6643-

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