Functional foods – Page 7

Insights into the Mechanisms and Functional Effects of Insoluble Dietary Fiber Modification: A Review

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Insoluble dietary fiber is important for digestive health but its rigid structure limits its usefulness in processed foods and medicine. Scientists can modify this fiber using various techniques like heating, pressure, enzymes, and chemicals to make it more effective. When combined properly, these modification strategies can dramatically improve dietary fiber’s ability to lower cholesterol, control blood sugar, and promote beneficial gut bacteria, making it valuable for functional foods and health applications.

Emerging Nonthermal Technologies for the Production of Postbiotics

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Postbiotics are dead or inactivated beneficial microorganisms and their components that support human health without needing to survive in the gut. Traditional heat-killing methods damage these beneficial compounds. This comprehensive review explores six emerging technologies that can produce postbiotics while better preserving their health-promoting properties, making them more stable and effective for food and supplement applications.

Sustainable Innovations in Food Microbiology: Fermentation, Biocontrol, and Functional Foods

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This review explores how microorganisms can make food production more sustainable and healthier. It discusses traditional fermented foods like yogurt and sauerkraut, modern biotechnology techniques to reduce food waste and create natural preservatives, and special food ingredients with beneficial bacteria that support digestive and mental health. The paper shows how applying microbial science could help address global food challenges while meeting consumer demands for natural, safe, and healthy products.

Prebiotic property of tamarind seed kernel on Bifidobacterium animalis growth and biofilm formation

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This study shows that tamarind seed kernel powder acts as a prebiotic, which are foods that feed beneficial bacteria in your gut. The research found that this powder promotes the growth of Bifidobacterium animalis, a helpful probiotic bacteria, and helps it form protective biofilms that adhere to intestinal walls. The tamarind seed powder actually worked better than inulin, a commonly used prebiotic, particularly at higher concentrations.

Ergothioneine: An Antioxidative, Neuroprotective and Anti-Inflammatory Compound from Mushroom Residuals

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Ergothioneine is a powerful antioxidant found mainly in mushrooms that protects brain health and reduces inflammation. Mushroom processing creates large amounts of waste like stems and leftover substrate that actually contain high levels of this beneficial compound. Scientists have developed sustainable methods to extract ergothioneine from this waste, creating opportunities for new health supplements and functional foods while reducing waste and supporting environmental sustainability.

Advancing Pistacia terebinthus L. (Anacardiaceae) Research: Food Preservation, Functional Foods, and Nutraceutical Potential

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The turpentine tree (Pistacia terebinthus L.) is a Mediterranean plant traditionally used in food and medicine that is now being studied for modern food applications. Its fruits, seeds, leaves, and resin contain powerful compounds that fight bacteria, reduce oxidative stress, and promote health. Scientists are developing new techniques like microencapsulation and fermentation to preserve its beneficial properties in functional foods, yogurt, and other products. This underutilized plant could become an important natural ingredient for food preservation and health supplements.

Soy Sauce Fermentation with Cordyceps militaris: Process Optimization and Functional Profiling

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Researchers created a new type of soy sauce using Cordyceps militaris fungus, which contains health-promoting compounds. Using scientific optimization techniques, they found the best conditions for fermentation, resulting in a soy sauce with much higher levels of cordycepin and other beneficial compounds compared to traditional soy sauce. This product offers both the familiar taste of soy sauce and added health benefits, potentially serving as a functional food that people can use daily.

Seagrass Enhalus acoroides extract mitigates obesity and diabetes via GLP-1, PPARγ, SREBP-1c modulation and gut microbiome restoration in diabetic zebrafish

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Researchers tested a seagrass extract called Enhalus acoroides on diabetic zebrafish and found it effectively reduced body weight and blood sugar levels, performing as well or better than metformin, a common diabetes medication. The extract worked by activating genes that promote glucose metabolism and reducing genes that promote fat storage. Importantly, the extract also restored healthy gut bacteria balance, which appears to play a key role in its therapeutic effects. These findings suggest that seagrass could be developed into a natural supplement or functional food to help treat obesity and diabetes.

Dynamic changes of nutrients, isoflavone composition and antioxidant activities during liquid-state fermentation of soybean embryo homogenate by Ganoderma lucidum

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Researchers fermented soybean embryo using Ganoderma lucidum mushroom to create a more nutritious and better-tasting food product. During fermentation, the mushroom’s enzymes broke down hard-to-digest compounds and converted isoflavones into more absorbable forms while dramatically increasing antioxidant activity. The fermented product showed 8-fold higher antioxidant power and reduced unpleasant flavors, making soybean embryo a viable functional food ingredient.

Editorial: Enhancing nutrient profile, safety, and sustainability with fermentation technology

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Fermentation is an ancient food preparation method that science is rediscovering as a powerful tool for making foods more nutritious and safer to eat. By using specific bacteria and fungi to ferment various foods like soybeans, grains, and vegetables, researchers have found that fermentation increases the availability of vitamins and minerals our bodies can absorb, reduces harmful compounds in foods, and helps preserve them naturally. This technology also offers sustainable solutions by making use of overlooked crops and reducing food waste, all while potentially lowering salt content in traditionally salty foods.

Research Topic: Functional foods