乳酸菌发酵在植物乳制品类似物的质量和健康影响中的作用

IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-07-18 DOI:10.1111/1541-4337.13402
Erenay Erem, Meral Kilic-Akyilmaz
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引用次数: 0

摘要

现代食品工业正在经历一场快速变革,其趋势是生产更可持续、对自然影响更小的植物性食品。由于植物乳制品类似物适合对牛奶蛋白过敏或乳糖不耐受的人以及喜欢植物性饮食的人,因此越来越受欢迎。然而,与乳制品相比,植物性产品仍然存在营养质量不足、结构不理想、泥土味、绿色和豆腥味等问题。此外,大多数植物性食品含有较少的必需营养素、限制某些营养素生物利用率的抗营养素和致敏蛋白质。可以采用新的加工技术,以获得均匀稳定的结构。另一方面,用乳酸菌发酵植物基质可以解决大部分问题。通过细菌的新陈代谢,可以产生额外的营养物质并降解抗营养物质,从而提高营养价值。过敏性蛋白质可以被水解,从而降低其免疫活性。此外,发酵还能减少植物食品中的不良味道,提高各种生物活性。然而,生产发酵植物乳制品类似物的主要挑战是通过生产有机酸以外的主要风味化合物来模仿人们熟悉的乳制品风味,从而获得与发酵乳制品类似的风味。要通过选择特殊的微生物培养物和配方来改善发酵植物乳制品类似物的风味,还需要进一步的研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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The role of fermentation with lactic acid bacteria in quality and health effects of plant-based dairy analogues

The modern food industry is undergoing a rapid change with the trend of production of plant-based food products that are more sustainable and have less impact on nature. Plant-based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a plant-based diet. Nevertheless, plant-based products still have insufficient nutritional quality, undesirable structure, and earthy, green, and bean-like flavor compared to dairy products. In addition, most plant-based foods contain lesser amounts of essential nutrients, antinutrients limiting the bioavailability of some nutrients, and allergenic proteins. Novel processing technologies can be applied to have a homogeneous and stable structure. On the other hand, fermentation of plant-based matrix with lactic acid bacteria can provide a solution to most of these problems. Additional nutrients can be produced and antinutrients can be degraded by bacterial metabolism, thereby increasing nutritional value. Allergenic proteins can be hydrolyzed reducing their immunoreactivity. In addition, fermentation has been found to reduce undesired flavors and to enhance various bioactivities of plant foods. However, the main challenge in the production of fermented plant-based dairy analogues is to mimic familiar dairy-like flavors by producing the major flavor compounds other than organic acids, yielding a flavor profile similar to those of fermented dairy products. Further studies are required for the improvement of the flavor of fermented plant-based dairy analogues through the selection of special microbial cultures and formulations.

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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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