Food Biochemistry For Food Science Assessment Answer

Answer:


Article 1:

da Silva, B. V., Barreira, J. C., & Oliveira, M. B. P. (2016). Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies. Trends in Food Science & Technology, 50, 144-158.

Da Silva et al. (2016) conducted a systematic review in order to elucidate the relevance of developing standard approaches in order to extract active yet diverse bioactive probiotic compounds. Their review is mainly based on the comparative study of the different bioactive compounds that are employed for extraction methodologies. The systematic review highlighted that the best extraction methodology that can be used for probiotic compound like yogurt is Soxhlet extraction, ultrasound assisted extraction, accelerated solvent extraction, supercritical fluid extraction and shake extraction. All these approaches are cost effective and demands helps to protect proper hygiene of the food. These approaches can also be used in order to overcome the limitations like poor solubility of the probiotic compounds, low level of permeability and poor stability of the probiotic compound. All these techniques are state-of-art encapsulation techniques. The probiotic compounds, which are extracted via the use of this technique, are healthy and can be easily recruited under the healthy diet plan.

Article 2:

Tripathi, M. K., & Giri, S. K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. Journal of functional foods, 9, 225-241.

The research under taken by Tripathi and Giri (2014) is mainly based on the fact that the there is an increase in the awareness among the consumers about the probiotic food due to their positive impact on the health. However, the processing of food products, which have adequate dosage of probiotics, is a challenge yet time consuming due to the lack of availability of the probiotic organisms. Moreover, presence of probiotic products at times hampers the half or the storage tenure of the food. The article mainly emphasizes the concept of protection of the microorganisms under the help of the encapsulation technique like the use of different protectants and alteration of the food processing procedure. The study Tripathi and Giri (2014), mainly highlighted that use of advance technique in the food processing help to stabilize the probiotic organism in food and thereby helping to increase the storage of the food. One of the important procedures that are highlighted under the advance technique is proper regulation of the molecular oxygen. This is because, molecular oxygen is detrimental for the growth and survival of probiotics during their storage period. Furthermore, microencapsulation helps in improving the viability of probiotics in the fermented food products.

Article: 3

Settachaimongkon, S., Nout, M. R., Fernandes, E. C. A., van Hooijdonk, T. C., Zwietering, M. H., Smid, E. J., & van Valenberg, H. J. (2014). The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt. International Dairy Journal, 38(1), 1-10.

Settachaimongkon  et al. (2014) research was based on impact of the some selected strains of the probiotic bacteria on the metabolite formation over yoghurt. The selected strain of probiotic bacteria includes Lactobacillus rhamnosus GG and Bifidobacterium animalis. They mainly studied microbial activity during the process of fermentation and during the process of refrigerate storage via monitoring the bacterial population dynamics, studying the change in the bacterial metabolite condition and monitoring of the milk acidification. The results demonstrated that two probiotic strains neither influence acidity formation over the yoghurt nor it cause the formation of non-volatile metabolite profile in yoghurt. These selected probiotic strains were found to cast a significant impact over the metabolome of the yoghurt. The different metabolite profiles helped to set different storage parameter for the food products. Their study mainly provided a deep insight about the action of the probiotic bacteria on the metabolome of yoghurt.

References

da Silva, B. V., Barreira, J. C., & Oliveira, M. B. P. (2016). Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies. Trends in Food Science & Technology, 50, 144-158.

Settachaimongkon, S., Nout, M. R., Fernandes, E. C. A., van Hooijdonk, T. C., Zwietering, M. H., Smid, E. J., & van Valenberg, H. J. (2014). The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt. International Dairy Journal, 38(1), 1-10.

Tripathi, M. K., & Giri, S. K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. Journal of functional foods, 9, 225-241.

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