The Use of Fermentation Technology to Develop Wholesome Functional Foods

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Flavor is developed by microbes utilized in the fermenting process of food goods. As a matter of fact, they also produce bioactive substances that improve the bio functionality of food items and these so-called functional foods. The need to create new microbes for fermented food production that can improve the bio functionality of foods against these fatal health conditions is driven by the rising pervasiveness of various chronic diseases, such as obesity, diabetes, cardiovascular diseases, and cancer, which are linked to poor eating habits A process called fermentation involves the breakdown of big molecules into smaller ones or molecular oxidation/reduction reactions carried out by particular microorganisms. From tiny laboratory scale to big manufacturing scale, the fermentation process depends on microbial components and creates various chemicals. Numerous bioactive compounds are also created during this process, and they can have a positive impact on consumers' health. Conjugated linoleic acid, floats, vitamins, and other bioactive components, for instance, have been produced using a variety of bacteria and yeast. One of the significant subsets of these microorganisms that take part in the fermentation process of numerous food products, including dairy products, is probiotic microbes. Live microorganisms are referred to as probiotics because they can benefit a host's health when given in adequate quantities. Numerous chronic conditions, such as heart disease, obesity, diabetes, cancer, and auto-immune disorders are directly correlated with dietary patterns and food quality. One of the key risk factors for obesity, diabetes, and cancer is a high-energy diet and fat consumption. Since fat is a fundamental building block of our cell structure, this is one of the vital nutrients in our diet. Therefore, not all fats are bad for human health therefore can't be eliminated from the diet entirely. Unsaturated fats are viewed as being more favorable to health than excessive saturated fatty acids one of the main sources of saturated fatty acids are high-fat foods or raw dairy products. If these items may be enhanced with microorganisms that can transform saturated. Even though there are still some restrictions on using microbes in all types of high-fat foods, common food items like ice cream, muffins, donuts, dairy products, and other fermented foods can be improved with these microbes. These microbes are capable of converting the majority of saturated fat into polyunsaturated and other bioactive fats, such as CLA .Bioactive peptides are another class of bioactive components created by bacteria during the fermentation process of meals. The creation of bioactive substances from milk proteins, wheat proteins, and other plant and animal proteins by various probiotics and other bacteria has been linked to a number of beneficial health effects, including anti-hypertensive, immune modulatory and anti-cancer properties.