Fermentation as a sustainable method of food preservation (original) (raw)
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Molecules (Basel, Switzerland), 2018
A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day's different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorga...
International Journal of Microbiology and Biotechnology, 2022
The Farm to Fork Initiative by the European Union (EU) has set ambitious goals with the overall objective to ensure that all foods on the EU market are sustainable. By applying fermentation technology in the production of food, the European food industry is given excellent opportunities to fulfill these goals. Food products that are produced using fermentation are also generally regarded by consumers as safe, natural, sustainable, and environmentally friendly. But the European Commission (EC) and some member states are discussing whether preservation by fermentation, with only a small sensory effect, should be regulated like chemical preservatives according to the food additive regulation. Consequently, the EU is at risk of missing out on the natural and sustainable potential of the fermentation technology. To understand and pave the way for a revival of fermentation as a natural and safe biological way to reduce food waste and secure a more sustainable food production, an expert workshop was organized by LABIP to discuss the science behind the preservation of foods through fermentation and the opportunities, risks, and regulation in the EU The conclusions and recommendations from the expert workshop are presented in this LABIP Position paper.
FERMENTATION OF AGRO–BASED WASTE AND RESIDUES FROM DIFFERENT SECTORS: A REVIEW
In India the economic importance of food and food processing sector is dominating. But the environmental issues like wastes or by-products of food industry sector is an alarming problem today. In food processing and packaging industry about one third of the food is spoilt before it reaches the consumers. This shows a huge economic loss in food sector. There are certain methods of dumping into the ground, incineration of agricultural waste and using the ash in agricultural lands. But this methods causes environmental degradation and polluting the environment. Dumping the agro-waste under normal ground causes decomposition and foul smell. Again the incineration if carried out without proper technique causes pollution. Hence, degrading the environment. So, one of the major scientific technique is carrying out different type of fermentation processes such as solid state fermentation and submerged state fermentation which could be helpful to convert this wastage into some useful high value products with the help of living cells or microorganisms in a controlled optimal atmosphere inside a specially designed suitable bioreactor or fermenter and following a suitable recovery process the final product is recovered and purified.
Recent Insight Into Fermented Foods and Production
2019
The fermented beverages and foods either of plant or animal source play a vital role in the food of society in several parts of the world. The fermented of foods not only afford vital sources of nutrients but also have abundant potential in maintaining health and also preventing various diseases. The bacteria and yeasts are the major groups of microorganisms related to traditional fermented of the foods. Numerous diverse types of traditional fermented beverages and foods are formed at domestic level in the various countries. The advancement of fermentation technology provides value addition to waste food by their complete conversion into the different value-added products. The recent research suggests that the biological functions of fermented foods affect the health due to functional microbes involved during fermentation which provides several health-promoting benefits to the consumers. The emphasis of this chapter is to describe the fermentation technology and their potential to m...
Fermentation for tailoring the technological and health related functionality of food products
Critical Reviews in Food Science and Nutrition, 2019
Fermented foods are experiencing a resurgence due to the consumers' growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and healthy food products. Fermentation imparts unique aroma, flavor and texture to food, improves digestibility, degrades anti-nutritional factors, toxins and allergens, converts phytochemicals such as polyphenols into more bioactive and bioavailable forms, and enriches the nutritional quality of food. Fermentation also modifies the physical functional properties of food materials, rendering them differentiated ingredients for use in formulated foods. The science of fermentation and the technological and health functionality of fermented foods is reviewed considering the growing interest worldwide in fermented foods and beverages and the huge potential of the technology for reducing food loss and improving nutritional food security.
Agro-industrial wastes and their utilization using solid state fermentation: a review
Bioresources and Bioprocessing
Agricultural residues are rich in bioactive compounds. These residues can be used as an alternate source for the production of different products like biogas, biofuel, mushroom, and tempeh as the raw material in various researches and industries. The use of agro-industrial wastes as raw materials can help to reduce the production cost and also reduce the pollution load from the environment. Agro-industrial wastes are used for manufacturing of biofuels, enzymes, vitamins, antioxidants, animal feed, antibiotics, and other chemicals through solid state fermentation (SSF). A variety of microorganisms are used for the production of these valuable products through SSF processes. Therefore, SSF and their effect on the formation of value-added products are reviewed and discussed.
Prospects of Indian traditional fermented food as functional foods
The Indian Journal of Agricultural Sciences
The burgeoning population of the developing countries, climate change and shrinking resources are putting pressure on the food security. Thus it implies that in future we not only have to produce more but also do smart agriculture for sustaining on this planet. Moreover, in the era of globalization, people are looking more towards the healthy food, which can provide the nutrients, vitamins and minerals to the body. Hence, in future, the consumption of fermented food is going to increase not only across the world, but also in the developing countries. Traditionally people of India are trying to preserve the food with the fermentation and unknowingly, they are able to produce more nutritious and healthy food, which is able to alleviate many health problems. Scientific evidence has now started emerging in support of the traditional practices being practiced in the ancient times. However, the traditional practice of producing fermented food need to be done scientifically, as sometimes u...
Fermentation in the Perspective of Agriculture
Fermentation - Processes, Benefits and Risks, 2021
Fermentation is a multi-disciplinary concept that is defined from the perspectives of various disciplines. It connotes different meanings to microbiologist, biochemist, food and nutritionist (rumen modulator/manipulation) and soil scientist. However, the overall is that it results in the breakdown of substrates (organic or inorganic) in the absence of air to yield intermediate by-products including methane gas (loss of feed energy). The concept includes activities bothering on anaerobic and aerobic processes to enhance the breakdown of substrates to produce some useful materials and biogases. Although carbohydrates are often regarded as essential materials for fermentations, organic acids (including amino acids), proteins, fats, and other organic compounds are fermentable substrates for selected microorganisms with the production of total volatile fatty acids and their individual components (i.e. propionates, butyrates and acetates). Today, fermentative process involves the transfor...
Fermented products of India and its implication: A review
Asian Journal of Dairy and Food Research, 2016
The diversity of Indian fermented food and its significance as a potential source of lactic acid bacteria (LAB). Fermented foods in India are categorized based upon their base material. Fermented foods such as Dahi, Idli, Dosa, Gundruk, Sinki etc. As India’s population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding people. Among the food items, milk, fruits and vegetables are easily perishable due to their high water activity and nutritive values. These are more critical in our country which favors the growth of spoilage causing microorganisms. Lactic acid fermentation increases shelf life of fruits and vegetables and also enhances several beneficial properties, including an increase in nutritive value and flavors, reducing cooking time, and reduces toxicity. As a whole, the traditional fermented milk, fruits and vegetables not only serve as food supplements but also attribute towar...