An Overview on the Health Benefits and Production of Fermented Functional Foods

Document Type : Review Article

Authors

Faculty of Science and Engineering, The University of Waikato, Hamilton, New Zealand

Abstract

Functional foods have a large and growing global market and are regarded as one of the most actively researched areas of food science. The growth in popularity of functional foods is attributed to the phenomena of consumer health care, increasing health awareness and knowledge in the many benefits of functional foods. Common benefits of functional foods include reduction of disease, health maintenance and prevention of nutrition related diseases. In this review, the current state and challenges for the production of functional foods by the help of bioprocess engineering are investigated. The present review also revisits the commercial impediments to provide insight for future works.

Keywords


  1. Siro I, Kapolna E, Kapolna B, Lugasi A. Functional food. Product development, marketing and consumer acceptance- A review. Appetite, 2008;51(3):456-467.
  2. Falguera A, Aliguerb N, Falguera M.An integrated approach to current trends in food consumption: Moving toward functional and organic products? Food Control, 2012; 26(2): 274-281.
  3. Stanton C, Ross RP, Fitzgerald GF, Van Sinderen D. Fermented functional foods based on probiotics and their biogenic metabolites. Current Opinion in Biotechnology, 2015; 16(2):198-203.
  4. Bhat ZF and Bhat H.Milk and Dairy Products as Functional Foods: A Review. International Journal of Diary Science, 2011; 6(1): 1-12.
  5. Hasler CM. Functional Foods: Benefits, Concerns and Challenges- A position Paper from the American Council on Science and Health. The Journal of Nutrition, 2002; 132(12):3772-3781.
  6. Ravyts F, Vuyst LD, Leroy F.Bacterial diversity and functionalities in food fermentations. Engineering in Life Sciences, 2012; 12(4) 356–367.
  7. Kwak HS, Ganesan P, Hong YH.Nutritional benefits in cheese. Nutrition and Consumption, 2011; 11(2) 267-288.
  8. Park KY, Jeong JK, Lee YE, Daily JW. Health benefits of kimchi (korean fermented vegetables) as a probiotic food. Journal of Medicinal Food, 2014; 17(1): 6-20.
  9. Murooka Y and YamshitaM.Traditional healthful fermented products of Japan.Journal of Industrial Microbiology & Biotechnology. 2008; 35 (8): 791-798.
  10. StadnikJ and KeskaP.Meat and fermented meat products as a source of bioactive peptides. ActaScientiarum PolonorumTechnologia Aliementaria, 2015; 14 (3): 181-190.
  11. Rhee SJ, Lee, JangE, LeeCH.Importance of lactic acid bacteria in Asian fermented foods. Microbial Cell Factories, 2011; 10(Suppl 1): S5.
  12. CaballeroB, Finglas PM, ToldraF. Encyclopedia of Food and Health. Academic Press, 2015.
  13. Liang Z, Zheng-zhu Z, Yi-bin Z, Tie-jun L, Xiao-chun W.Chinese dark teas: Postfermentation, chemistry and biological activities. Food Research International, 2013; 53 (2): 600–607.
  14. Di Cagno R, De Angelis M, Lavermicocca P, De Vincenzi M, Giovannini C, Faccia M, Gobbetti M.Proteolysis by Sourdough Lactic acid Bacteria: Effects on Wheat Flour Protein fractions and Gliadin Peptides Involved in Human Cereal Intolerance. Applied and Environmental Microbiology, 2002;68(2):623-633.
  15. Stanton C, Gardiner G, Lynch PB, Collins JK, Fitzgerald G, RossRP.Probiotic Cheese. International Dairy Journal, 1998; 8 (5–6): 491-496.
  16. Jung JY, Lee SH, Kim JM, Park MS, Bae JW, Hahn Y, Madsen EL, Jeon CO. Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food. Applied Environmental Microbiology, 2011;77(7):2264-2274.
  17. TamangJP. Health Benefits of Fermented Foods and Beverages. Boca Raton: Taylor & Francis Group, 2015.
  18. Fraqueza MJ.Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages. International Journal of Food Microbiology, 2015;6 (212): 76-88.
  19. Lonvaud-FunelA. Lactic acid bacteria in the quality improvement and depreciation of wine. Lactic Acid Bacteria: Genetics, Metabolism and Applications. Springer Netherlands, 1999: 317-331.
  20. FoxPF and McSweeney PL. Cheese: Chemistry, Physics and Microbiology. Elsevier, 2004.
  21. Lee CH.Lactic acid fermented foods and their benefits in Asia.Food Control, 1997, 8(5-6): 259-269.
  22. Doyle MP, Steenson LR, MengJ.Bacteria in Food and Beverage Production. Prokaryotes, Springer, 2006.
  23. Raspor P, Goranovic D. Biotechnological Applications of Acetic Acid Bacteria. Critical Reviews in Biotechnology, 2008; 28(2):101-124.
  24. Gullo M, Giudici P.Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection. International Journal of Food Microbiology, 2008; 125(1):46-53.
  25. Camu N, Gonzalez Á, De Winter T, Schoor, AV, De Bruyne K, VandammeP, Jemmy TS, Addo SK, De Vuyst L.Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana. Applied and Environmental Microbiology, 2008l; 74(1): 86–98.
  26. Kechagia M,Basoulis D, Konstantopoulou S, Dimitriadi D, Gyftopoulou K,SkarmoutsouN, Fakiri EM.Health Benefits of Probiotics: A Review. ISRN Nutrition, 2013, Article ID 481651, 7 pages.
  27. Saarela M, Mogensen G, Fonden R, Mättö J, Mattila-Sandholm T.Probiotic Bacteria: safety functional and technological properties. Journal of Biotechnology,2000; 84(3):197-215.
  28. Mozzi F, Raya RR,VignoloGM. Biotechnology of Lactic Acid Bacteria: Novel Applications. Ames: Wiley-Blackwell, 2010.
  29. Simova E, Beshkova D, Angelov A, HristozovaTs, Frengova G, Spasov Z. Lactic acid bacteria and yeasts in kefir grains and kefir made from them. Journal ofIndustrial Microbiologyand Biotechnology, 2002;28(1):1-6.
  30. Priest FG and Campbell I. Brewing Microbiology. Gaithersburg. Aspen PublishersInc, 1996.
  31. AroraDK. Fungal Biotechnology in Agricultural, Food, and Environmental Applications. New York: Marcel Dekker, 2004.
  32. Hui YH. Handbook of Food Science, Technology, and Engineering. Boca Raton: Taylor & Francis, 2006.