DOCSLIB.ORG

Probiotic Delivery Through Non-Dairy Plant-Based Food Matrices

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Probiotic Delivery Through Non-Dairy Plant-Based Food Matrices agriculture Review Probiotic Delivery through Non-Dairy Plant-Based Food Matrices D. M. D. Rasika 1 , Janak K. Vidanarachchi 2, Selma F. Luiz 3, Denise Rosane Perdomo Azeredo 3, Adriano G. Cruz 3 and Chaminda Senaka Ranadheera 4,* 1 Department of Livestock & Avian Sciences, Faculty of Livestock Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Kuliyapitiya 60170, Sri Lanka; [email protected] 2 Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya, Kandy 20400, Sri Lanka; [email protected] 3 Department of Food, Federal Institute of Rio de Janeiro (IFRJ), CEP 20270-021 Rio de Janeiro, Brazil; [email protected] (S.F.L.); [email protected] (D.R.P.A.); [email protected] (A.G.C.) 4 Faculty of Veterinary & Agricultural Sciences, School of Agriculture & Food, The University of Melbourne, Melbourne, VIC 3010, Australia * Correspondence: [email protected]; Tel.: +61-3-9035-5836 Abstract: Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, Citation: Rasika, D.M.D.; plant-based milk, cereals, and legumes have been used successfully in producing probiotic products Vidanarachchi, J.K.; Luiz, S.F.; with the minimum recommended viable probiotic numbers at the time of consumption. However, Azeredo, D.R.P.; Cruz, A.G.; due to the exclusion of dairy, whether these food matrices can enhance the functional properties Ranadheera, C.S. Probiotic Delivery of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough through Non-Dairy Plant-Based Food investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic Matrices. Agriculture 2021, 11, 599. food products and their microbiological quality characteristics in terms of maintaining probiotic https://doi.org/10.3390/ viability during product storage. Their gastrointestinal tolerance in these products, other functional agriculture11070599 properties, and product qualities have also been briefly discussed. Academic Editors: Karina Pierce and Keywords: probiotics; fruit and vegetable based probiotic products; soymilk; lactic acid bacteria; Isabel Lara Ayala Lactobacillus; Bifidobacterium; prebiotics Received: 14 May 2021 Accepted: 25 June 2021 Published: 28 June 2021 1. Introduction Publisher’s Note: MDPI stays neutral The utilization of beneficial microorganisms in health promotion has been practiced with regard to jurisdictional claims in in the means of fermented dairy products such as sour milk, yoghurt, and cheese from published maps and institutional affil- many thousands of years [1]. The idea that lactic acid bacteria (LAB) prevent intestinal iations. disorders and diseases is as old as the science of microbiology [2]. In 1907, the Nobel Laureate Elie Metchnikoff firstly documented the modern concept of probiotics in his book The Prolongation of Life after observing the Bulgarians’ exceptionally prolonged healthy living was due to their regular consumption of sour milk [3]. The first formula for the Copyright: © 2021 by the authors. deliberate administration of live LAB was a sour milk product based on a culture called Licensee MDPI, Basel, Switzerland. la Lactobacilline isolated by Metchnikoff [2]. The culture was comprised of Streptococcus This article is an open access article thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and the product was launched distributed under the terms and in Paris at the beginning of the 20th century. Thereafter, many different of milk-based conditions of the Creative Commons probiotic products have been invented and introduced to the market. Probiotics can be Attribution (CC BY) license (https:// defined as live microorganisms which, in adequate amounts, confer a health benefit on creativecommons.org/licenses/by/ the host [4]. These organisms have to be taken regularly at sufficiently higher levels 4.0/). Agriculture 2021, 11, 599. https://doi.org/10.3390/agriculture11070599 https://www.mdpi.com/journal/agriculture Agriculture 2021, 11, x FOR PEER REVIEW 2 of 22 Agriculture 2021, 11, 599 2 of 23 (>10cfu/mL6 cfu/mL per day) per to day) avoidto avoidwashout washout and assure and assure that their that theirbenefits benefits will be will accrued be accrued in a insus- a sustainedtained manner manner [5]. [ 5 ]. LABLAB areare commoncommon membersmembers ofof thethe humanhuman gutgut microbiota,microbiota, whichwhich containscontains trillionstrillions ofof microorganismsmicroorganisms belongingbelonging to to more more than than 1000 1000 bacterial bacterial species. species. The The gut gut microbiota microbiota plays plays a significanta significant role role in thein the host host by influencingby influencin theg maturationthe maturation of the of immune the immune system, system, regulating regu- energylating energy metabolism, metabolism, and affecting and affecting brain functionbrain function and behaviour and behaviour through through the gut-brain the gut- axisbrain [3 axis,6,7]. [3,6,7]. Diet is Diet one is of one the mainof the factorsmain factors contributing contributing to the compositionto the composition and diversity and di- ofversity the human of the intestinalhuman intestinal microbiota. microbiota. Probiotics Probiotics and prebiotics and prebiotics have been have used been as dietaryused as strategiesdietary strategies aimed at aimed improving at improving host health host by he modulatingalth by modulating the gut ecosystemthe gut ecosystem which in which turn affectingin turn affecting host stress-responses, host stress-responses, behaviour, behaviour, and cognition and cognition [6]. [6]. ScientistsScientists selectselect potentialpotential probioticprobiotic strainsstrains basedbased onon theirtheir establishedestablished healthhealth benefits,benefits, howhow aa strainstrain cancan toleratetolerate thethe harshharsh gastrointestinalgastrointestinal tracttract conditions,conditions, safetysafety aspects,aspects, andand technologicaltechnological properties [7]. [7]. Some Some of of these these technological technological and and functi functionalonal properties properties are arede- depictedpicted in inFigure Figure 1.1 . FigureFigure 1.1. TechnologicalTechnological andand functionalfunctional propertiesproperties ofof aa potentialpotential probioticprobiotic strain. strain. LAB,LAB, mainly, Lactobacillus spp.spp. and and BifidobacteriumBifidobacterium spp.spp. are arewidely widely recognized recognized as pro- as probioticsbiotics since since they they commonly commonly possess possess probiotic probiotic characteristics characteristics [1,3]. Certain [1,3]. Certain strains strainsof pro- ofbiotics, probiotics, for example, for example, LactobacillusLactobacillus acidophilus acidophilus, Lactobacillus, Lactobacillus lactis, and lactis Pediococcus, and Pediococcus acidilactici, acidilacticihave been, havegiven been the Generally given the GenerallyRecognized Recognized as Safe (GRAS) as Safe status (GRAS) by the status U.S. by Food the U.S.and FoodDrug andAdministration Drug Administration (FDA) to (FDA)be used to as be food used ingredients as food ingredients [8]. Therefore, [8]. Therefore, these microor- these microorganismsganisms can be considered can be considered safe to consume safe to consume with very with little very or no little risk orto nothe riskhost. to Probiotics the host. Probioticscan be obtained can be from obtained different from sources different such sources as human such asgut human microbiota, gut microbiota, foods, and foods, other andnatural other environments. natural environments. They are Theyhost specific are host and, specific therefore, and, therefore, probiotic probiotic bacteria bacteriaisolated isolatedfrom human from intestinal human intestinalmicrobiota microbiota may be ad mayvantageous be advantageous for use in products for use inintended products for intendedhuman consumption for human [7]. consumption These probiotic [7]. Thesemicroorganisms probiotic microorganismshave various health-promoting have various health-promotingeffects, namely preventing effects, namely intestinal preventing tract infections, intestinal improving tract infections, lactose improving metabolism, lactose re- metabolism,ducing serum reducing cholesterol serum levels, cholesterol enhancing levels, immunity, enhancing stimulating immunity, stimulatingcalcium absorption, calcium absorption, improving protein digestibility, synthesizing vitamins (vitamin B including improving protein digestibility, synthesizing vitamins (vitamin B including nicotinic acid nicotinic acid and folic acid), and counteracting the effect of food-borne pathogens [9]. and folic acid), and counteracting the effect of food-borne pathogens [9]. The health ben- The health benefits of probiotic-enriched foods are expressed either directly through the efits of probiotic-enriched foods are expressed either directly through the interactions of Agriculture 2021, 11, 599 3 of 23 interactions of ingested live microorganisms with the host or indirectly as the result of the intake of microbial metabolites synthesized during fermentation [10]. Fermented dairy products
Load more

Recommended publications
  • Compare Trabzon and Antalya in Terms of Tourism in My Opinion/To Me,
    MIDDLE SCHOOL AND IMAM HATIP MIDDLE SCHOOL UPSWINGUPSWING ENGLISHENGLISH 88 STUDENT’S BOOK AUTHOR Baykal TIRAŞ Bu ki tap, Mil lî Eği tim Ba kan lığı, Ta lim ve Ter bi ye Ku ru lu Baş kan lığı’nın 28.05.2018 ta rih ve 78 sa yı lı (ekli listenin 156’ncı sırasında) ku rul ka ra rıy la 2018-2019 öğ re tim yı lın dan iti ba ren 5 (beş) yıl sü rey le ders ki ta bı ola- rak ka bul edil miş tir. TUTKU Y A Y I N C I L I K Her hak kı sak lı dır ve TUTKU KİTAP YAYIN BİLGİSAYAR DERS ARAÇ GEREÇLERİ TİCARET LİMİTET ŞİRKETİ’ne ait tir. İçin de ki şe kil, ya zı, me tin ve gra fik ler, ya yınevi nin iz ni ol ma dan alı na maz; fo to ko pi, tek sir, film şek lin de ve baş ka hiç bir şe kil de çoğal tı la maz, ba sı la maz ve ya yım la na maz. ISBN: 978-975-8851-91-1 Görsel Tasarım Uzmanı Aysel GÜNEY TÜRKEÇ TUTKU Y A Y I N C I L I K Kavacık Subayevleri Mah. Fahrettin Altay Cad. No.: 4/8 Keçiören/ANKARA tel.: (0.312) 318 51 51- 50 • belgegeçer: 318 52 51 İSTİKLÂL MARŞI Korkma, sönmez bu şafaklarda yüzen al sancak; Bastığın yerleri toprak diyerek geçme, tanı: Sönmeden yurdumun üstünde tüten en son ocak. Düşün altındaki binlerce kefensiz yatanı. O benim milletimin yıldızıdır, parlayacak; Sen şehit oğlusun, incitme, yazıktır, atanı: O benimdir, o benim milletimindir ancak.
    [Show full text]
  • Bağdan Sofraya Yemeklik Asma Yaprak Üretimi Production Of
    Nevşehir Bilim ve Teknoloji Dergisi Cilt 6(Kapadokya Ulusal Bağcılık Çalıştayı Özel Sayı) 137-148 2017 DOI: 10.17100/nevbiltek.288316 URL: http://dx.doi.org/10.17100/nevbiltek.288316 Bağdan Sofraya Yemeklik Asma Yaprak Üretimi Rüstem CANGİ 1*, Adem YAĞCI 1 1Gaziosmanpaşa Üniversitesi, Ziraat Fakültesi, Bahçe Bitkileri Bölümü, Tokat Öz Bağcılık dünyada en temel tarımsal faaliyet kollarından birisidir. Türkiye’de bağlardan hem üzüm hem de asma (V.vinifera) yaprakları yoğun olarak üretilmekte ve tüketilmektedir. Salamuralık asma yaprakları (dolma) Akdeniz diyetlerinde yaygın olarak sevilen bir Türk yemeğidir. Asma yaprağı bol miktarda vitamin, diyet lifi ve mineral içerir. Asma yaprakları hem taze hem de salamura şeklinde kullanılabilir. Yaprak sarması için genç yapraklar tercih edilmektedir. Salamura asma yaprağı üretimi için Narince, Sultani Çekirdeksiz, Yapıncak ve Emir üzüm çeşitleri daha uygundur. Salamura asma yaprağı üretimi ve tüketimi son yıllarda Türkiye’de sürekli olarak artmaktadır. Ayrıca son yıllarda hazır gıda sektörü ve batı ülkelerinde asma yaprağı dolmasına olan talep artmaktadır. Anahtar Kelimeler: Asma, salamuralık asma yaprağı, hasat, ürün işleme Production of Grapevine Leaves From Vineyard to Table Abstract Viticulture is one of the major agricultural branches in world. Both grape and vine (V. vinifera) leaves in vineyard are intensely produced and consumed in Turkey. Brined grape vine leaves, dolma is a well-liked Turkish dish, common to Mediterranean diets. The vine leaf contains an abundant amount of vitamins, dietary fiber and minerals. Vine leaves can be used as both in fresh and stored forms. Young leaves are choosen for stuffed dish. Narince, Sultani Cekirdeksiz, Yapincak and Emir grape cultivars are more suitable for this purpose.
    [Show full text]
  • Trakya Turizm Rotası Projesi: Lezzet Rotası Üzerine Bir Değerlendirme (Thrace Tourism Route Project: an Evaluation on the Taste Route)
    DOI: 10.21325/jotags.2017.123 Trakya Turizm Rotası Projesi: Lezzet Rotası Üzerine Bir Değerlendirme (Thrace Tourism Route Project: An Evaluation on the Taste Route) *Ali ÇAKIRa , Gülsel ÇİFTÇİb , Gülay ÇAKIRa a Kırklareli University, Pınarhisar Vocational School, Kırklareli/Turkey b Namık Kemal University, Malkara Vocational School, Tekirdağ/Turkey Öz Anahtar Kelimeler Edirne, Kırklareli ve Tekirdağ illerinin yer aldığı Trakya bölgesi zengin bir mutfak kültürü Trakya mirasına sahiptir. Trakya bölgesi sahip olduğu zengin mutfak kültürü mirasını başta Turizm rotası gastronomi turizmi olmak üzere turistik amaçlı farklı ürünlere yeterince dönüştürememektedir. Mevcut potansiyeli harekete geçirerek gastronomi amaçlı turistik Lezzet rotası seyahatleri oluşturabilmek için bölgede birçok proje ve çalışma yürütülmektedir. Yapılan çalışmalardan biri de Trakya Turizm Rotası projesidir. Trakya Turizm Rotası projesi 4 farklı temadan oluşan turizm rotaları üzerine kurulmuştur. Oluşturulan turizm rotalarından birisi de Lezzet Rotası’dır. Bu çalışmada Trakya Kalkınma Ajansı tarafından finanse edilen ve 2016 yılında tamamlanmış olan projenin Lezzet Rotası çıktıları değerlendirilmiştir. Araştırmada kullanılan veriler, nitel araştırma tekniklerinden biri olan doküman incelemesi yoluyla toplanmıştır. Yapılan inceleme sonucunda Trakya Turizm Rotası içerisinde oluşturulan Lezzet Rotası’nda ele alınan ürünlerin bir kısmının açıklamalarında bilgi yanlışlıkları olduğu görülmektedir. Trakya Bölgesi’nde yöre mutfağına ait olmayan bazı yiyecekler rota içerisinde
    [Show full text]
  • Investigation of Local Cuisine Culture in Turkey by Regions and the Importance in Rural Tourism
    International Journal of Social and Economic Sciences Uluslararası Sosyal ve Ekonomik Bilimler Dergisi E-ISSN: 2146-0078, 7 (2): 17-21, 2017 Investigation of Local Cuisine Culture in Turkey by Regions and The Importance in Rural Tourism Çağla ÖZER1* Eser ATAY2 1İstinye University, Vocational School, Dept. of Culinary, Ass.Prof. 2Bilgi University, VocationalSchool, Dept. of Culinary, Lect. *Corresponding Author Received: July 10, 2017 E-mail: [email protected] Accepted: September 25, 2017 Abstract All the civilizations and the community that have occurred since ancient times have made food according to their location and climate conditions and developed these dishes according to diversity offered by nature. In creating this food, immigration, war, religion and beliefs, climate and geography of the regions, variety of plant and animal species seemed to be the most important factors, wedding, border, the opening of trade routes also are emerging as factors affecting it. Thus formed the culinary cultures of regional and even local “cuisine” is remarkable that occurred then. Gastronomy is the harmony of science and art in food and drinking and its considered to be an effective way of country/region/local introductions. Today the most touristic countries feature their local cusines besides the other opportunities as an important tool. But on the other hand, evaluation of the culinary culture in tourism can not be evaluated adequately. In this study; the local wide and well-established culinary culture is investi- gated according to regions of Turkey with their historical baseline and create the awareness of this wealth for rural tourism, the development of sustainable gastronomy.
    [Show full text]
  • A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables
    microorganisms Review A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables Tolulope Joshua Ashaolu 1,2 and Anna Reale 3,* 1 Smart Agriculture Research and Application Team, Ton Duc Thang University, Ho Chi Minh City 758307, Vietnam; [email protected] 2 Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City 758307, Vietnam 3 Institute of Food Science, National Research Council, ISA-CNR, 83100 Avellino, Italy * Correspondence: [email protected]; Tel.: +39-0825-299541 Received: 1 July 2020; Accepted: 31 July 2020; Published: 3 August 2020 Abstract: Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products.
    [Show full text]
  • A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye”
    beverages Review A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye” Fatma Coskun Food Engineering Department, Agricultural of Faculty, Namık Kemal University, 59030 Tekirdag, Turkey; [email protected]; Tel.: +90-282-250-21-62; Fax: +90-282-250-99-54 Academic Editor: Shao Quan Liu Received: 15 November 2016; Accepted: 20 December 2016; Published: 1 January 2017 Abstract: Hardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes and the fermentation process. Health benefits of hardaliye are also related to etheric oils present in mustard seeds. Hardaliye is a lactic acid fermented traditional beverage produced from grape juice and crushed grapes with the addition of different concentrations of whole/ground or heat-treated mustard seeds and sour cherry leaves. The color of hardaliye reflects the original color of the grapes and has a characteristic aroma. Dark red grape is preferred. Benzoic acid is used as preservative during production. Benzoic acid inhibits or decreases alcohol production by affecting the yeast. Fermentation occurs at room temperature for 7–10 days. If the ambient temperature is low, fermentation process can be extended until 20 days. Once fermented, the hardaliye is stored at 4 ◦C for three to four months. The hardaliye is consumed either fresh or aged. If it is aged, hardaliye may contain alcohol. The industrial production is just in small-scale and it must be developed. More studies are required to determine characteristic properties of hardaliye. Identification of the product properties will supply improvement for industrial production.
    [Show full text]
  • Pratik Bağcılık Kitabı
    PRATİK BAĞCILIK Tekirdağ Bağcılık Araştırma Enstitüsü Müdürlüğü OCAK-2021 ÖNSÖZ Üzüm, insan tarafından kültüre alınan en eski bitkilerden asmanın meyvesidir ve dünyada en fazla üretilen meyvedir. Vitaminler, mineraller, fenol maddeler başta olmak üzere insan sağlığı için faydalı çok zengin besin içeriğine sahip meyvedir. Meyve eti, çekirdeği, kabuğu ve yaprağı gibi her şeyi değerlendirilebilen bir meyvedir. Yaş ve kuru haliyle, gıda sanayiinde nihai ürüne işlenmesi ile şarap, üzüm suyu, pekmez, sirke yanı sıra birçok yerel ürüne dönüştürülerek zengin tüketim şekilleri olan meyvedir. Ve bu özellikleri ile üzüm, en değerli meyveler arasında yerini almıştır. Bu değerli meyvenin bitkisi asma, Anadolu’da yaklaşık 6000 yıldan beri yetiştirilmektedir. Türkiye asma genetik kaynaklarının korunmasından birinci derecede sorumlu olan Enstitümüzdeki “Milli Koleksiyon Bağı”nda 1500’e yakın çeşit/genotip bulunmaktadır. Bu köklü geçmişi ve zengin genetik çeşitliliği ile Anadolu, literatürde asmanın anavatanı coğrafyası içinde sayılmıştır. Bu coğrafyada yaşayan medeniyetlerden günümüze ulaşan bir kültür haline gelmiştir, “Bağcılık”. Köylerimizin birçoğunda bir “Bağlar Mevkii”, kırsaldaki misafir sofralarında “Pekmez”, yerel pazarlarında “Asma Yaprağı”, Pestili, Köfteri,… bulunmaktadır. Kısacası her yönüyle önemli bir tarımsal faaliyet, katma değerli ürünleri ile önemli bir ekonomik faaliyettir, bağcılık. Bu ekonomik faaliyetin ismine doğru yapılması, hem üreticilerin hem de ülkemizin ekonomisi bakımından önemlidir. Hatta mevcut bağcılık potansiyelinin daha etkin kullanılması için zorunludur. Bağcılığın ismine doğru yapılması ise, bağ tesisinden başlayarak, üzüm üretimi, işleme ve pazarlama aşamalarında rasyonel kararlar alınabilmesine ve uygulanmasına bağlıdır. Bu kitap, tam da bu noktada tamamen pratiğe yönelik olarak bağcılık yapan, bağcılığa başlamak isteyenlerin ihtiyacı olan bilgileri toplamak amacıyla kaleme alınmıştır. Bu amacı gerçekleştirmek için bölüm sonlarındaki kaynaklarda isimleri olan birbirinden değerli bilim insanlarının yayınlarından faydalanılmıştır.
    [Show full text]
  • (TFI-2012) Traditional Foods
    Alma Mater Studiorum University of Bologna TRADITIONAL FOOD INTERNATIONAL 2012 (TFI-2012) Traditional foods: from culture, ecology and diversity, to human health and potential for exploitation including THE STREET FOOD SEMINAR An international forum on street food – aspects and perspectives Cesena, Italy OCTOBER 4-5, 2012 Abstract Book & List of Participants Editors: Federico Ferioli, Elisa Giambanelli, Federica Pasini, Luigi Filippo D’Antuono Alma Mater Studiorum University of Bologna TRADITIONAL FOOD INTERNATIONAL 2012 (TFI-2012) Traditional foods: from culture, ecology and diversity, to human health and potential for exploitation including THE STREET FOOD SEMINAR An international forum on street food – aspects and perspectives Cesena, Italy OCTOBER 4-5, 2012 Abstract Book & List of Participants Editors: Federico Ferioli, Elisa Giambanelli, Federica Pasini, Luigi Filippo D’Antuono TRADITIONAL FOOD INTERNATIONAL 2012 (TFI-2012) ISBN 978-88-902152-1-6 © 2012 Dipartimento di Scienze degli Alimenti – Università di Bologna Pictures by Luigi Filippo D’Antuono Cover photographic composition by Federico Ferioli Abstract book composition and editing by Federico Ferioli, Elisa Giambanelli, Federica Pasini & Luigi Filippo D’Antuono TRADITIONAL FOOD INTERNATIONAL 2012 Preface TRADITIONAL FOOD INTERNATIONAL – TFI2012 Traditional foods are increasingly attracting the interest of consumers and manufacturers. Recently, an effort has been made for an objective definition of “traditional foods”, aimed at setting a scientific and regulatory approach to their study and management. From a semantic point of view, however, tradition is a complex of uses, habits and ways of life that are transmitted across generations, often through oral communication. Traditional facts are therefore intrinsically local and diverse, escaping deterministic classification; sometimes they reveal striking converging features, depending on common environmental and cultural constraints.
    [Show full text]
  • Synbiotics: a Culinary Art to Creative Health Foods
    Intl. J. Food . Ferment. Technol. 5(1), 1-14, June, 2015 © 2015 New Delhi Publishers. All rights reserved DOI Number: 10.5958/2277-9396.2015.00001.X REVIEW PAPER Synbiotics: A culinary Art to Creative Health Foods Ashwani Kumar1, Vidisha Tomer1, Amarjeet Kaur1 and V.K. Joshi2 1 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India. 2 Department of Food Science and Technology, University of Horticulture and Forestry, Nauni, Solan,India Corresponding author: [email protected] Paper No. 74 Received: 10 September 2014 Accepted: 15 March 2015 Abstract Fermentation has always remained the most reliable technique to develop new exotic health foods. The probiotic drinks has been in the market for over a decade and are well known for their health promoting functionalities. Recently, the importance of prebiotic factors like xylobiose, inulin, lactulose etc. in promoting the growth of probiotic microorganisms inside the colon has been emphasized and has become an emerging area of research. The new approach in this area is the development of synbiotic drinks which are known to impart the beneficial effects of both probiotics and prebiotics. Synbiotics have more unique and promising ability to impart health benefits over the probiotics. Many traditional foods like kanji, lugri, pozol, sufu, bushera etc. are known to possess synbiotic behavior. There is a tremendous scope to develop new exotic synbiotic foods by combining the traditional knowledge and modern science. The relevant issues with respect to the synbiotics foods have been reviewed here. Keywords: Synbiotic, probiotic, prebiotic, indigenous fermented food, health foods Fermented foods are always healthier than their exhibiting synbiotic properties.
    [Show full text]
  • ANTAKYA GASTRONOMİ DERNEĞİ AYLIK BÜLTENİ SAYI 9 • TEMMUZ 2021 Antakya Gastronomi Derneği Aylık Bülteni
    ANTAKYA GASTRONOMİ DERNEĞİ AYLIK BÜLTENİ SAYI 9 • TEMMUZ 2021 Antakya Gastronomi Derneği Aylık Bülteni EDİTÖR Mehmet Tanrıverdi YAYIN KURULU A.Vasi Köse Süheyl Budak Fuat Keşşaf Metin Tansal Erol İğde İ. Ünal Kahraman Bilge Gülben Gülgeç Özgür Ildır Öksüz Esra Dinçer Mehmet Tanrıverdi ANTAKYA GASTRONOMİ DERNEĞİ Hastane Caddesi, Çerkezoğlu Sitesi No:36 Antakya - Hatay İLETİŞİM e-mail: [email protected] Hatay Mutfak Kültürü Bülteni Antakya Gastronomi Derneği tarafından T.C. yasalarına uygun olarak yayımlanmaktadır. Ayda bir yayımlanır. UYARI Bültenimizde yayınlanan içerik, fotoğraf ve makaleler Antakya Gastronomi Derneği’nin yazılı izni olmaksızın gazete, dergi, tez, toplum medyası ve dijital ortamda herhangi bir şekilde kullanılamaz. Bülten adı, Antakya Gastronomi Derneği ve yazar adı birlikte kaynak gösterilerek kısa alıntılar yapılabilir. Bültenimizde yayımlanan makalelere ait yazı, görsel ve fotoğrafların sorumluluğu yazarına aittir. 2 HATAY MUTFAK KÜLTÜRÜ Yazın habercisi koruk Esra Dinçer Uzman Diyetisyen Orta Çağ Avrupa ve Arap mutfağından çorba olarak tanımlanırdı. 16. yüzyıla ait bir yemek günümüze uyarlanmış tariflerde de listesinde çorba yapımında kestane, kendene geçen bir öğe; koruk (boz ot), havuç, maydanoz, koruk, oğul otu, zirişk Orta çağ Avrupa mutfağında ekşi tat şimdi (anberbaris, kadın tuzluğu), limon, nar ekşisi, olduğundan daha çok takdir edilir, lezzetleri sumak, nane, yumurta, rişte (erişte), badem ve derinleştirmek için, her türlü sos, çeşni, güveç şalgamın da kullanıldığı ve neredeyse her birinden ve ete yumuşak bir ekşilik katmak için kullanılırdı. ayrı ayrı da çorbalar yapıldığı görülüyor.(3) Olgunlaşmamış üzüm suyundan elde edilen koruk (verjuise), özellikle de Fransız kilerinin Osmanlı mutfağında koruk, turunç, limon ve elemanıydı. Mutfaktaki değişimi sağlayan ise limon narenciye suyu, ekşi nar suyu, sumak, ekşi erik oldu.
    [Show full text]
  • And Its Cuisine
    Komili Travel Book of Flavours with Ömür Akkor Author M. Ömür Akkor Text Editing Öznur Seviş SPU Ajans Illustrations Umay Museum Design Photography Ali İhsan Öztürk Halil Ülker Mustafa Büyükkafalı, Recep Ergin Semih Ural Şevket Gültekin Veysel Kaya Front Cover Photo Veysel Kaya Graphic Design Haluk Sönmezer Public Relations Ünite İletişim Printing Oluşur Basım Hiz. San. Tic. A.Ş. Yüz Yıl Mahallesi Mas. Sit. Matbaacılar Sitesi 4. Cadde No: 52-53 Bağcılar / Istanbul / Türkiye Visual and verbal content, without the permission of the publisher cannot be used, reproduced, shared in digital media except for promotional purposes. 2016, Istanbul - 6 - Komili Travel Book of Flavours with Ömür Akkor Contents ABOUT THE CHAPTER 1 CHAPTER 3 AUTHOR AEGEAN BLACK SEA - 08 - - 18 - - 72 - A HARVEST IN AYVALIK 24 HOURS IN TOKAT - 26 - - 78 - PREFACE GUIDE FOR AEGEAN EVL‹YA ÇELEB‹’S - 10 - PITA MAKERS ANCHOVY PILAKI STEW - 36 - - 84 - PRAYERFUL T‹RE MARKET THE INDEPENDENCE TRAIL (Istiklal Yolu) AND ITS INDEX OF CUISINE PHOTOGRAPHERS “A Harvest in Ayvalık” CHAPTER 2 - 92 - I stare after the departing - 12 - MARMARA TRABZON-R‹ZE FOOD & ship; DINING GUIDE I can't throw myself into - 44 - the sea, the world is BURSA GUIDE FOR THE - 102 - beautiful; TRAVELLER IN THE PURSUIT OF DEDICATION There is manhood inside, “1931” SOURDOUGH I can't cry. “GÜMÜHANE BREAD” - 14 - - 52 - Orhan Veli Kanık NEAREST PLACES - 62 - ED‹RNE ACKNOWLEDGMENTS - 16 - Where is now that raspberry syrup; congratulations to those who know and can find it… Just a remnant of its name now; and those Bursa “The sun is like a turban knives for souvenirs.
    [Show full text]
  • Kapadokya'da Bağcılığın Gastronomi Turizmi Açısından Değerlendirilmesi
    Kapadokya’da Bağcılığın Gastronomi Turizmi Açısından Değerlendirilmesi** (Evaluation of Viticulture in Cappadocia in the Scope of Gastronomy Tourism) *Eda ÖZGÜL KATLAV a , Firdevs YÖNET EREN b , Muharrem TUNA c a Nevşehir Hacı Bektaş Veli University, Faculty of Tourism, Department of Tourism Management, Nevşehir/Turkey b Nevşehir Hacı Bektaş Veli University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Nevşehir/Turkey c Ankara Hacı Bayram Veli University, Faculty of Tourism, Department of Tourism Management, Ankara/Turkey Makale Geçmişi Öz Bu çalışmada, Türkiye’de bağcılık için önemli merkezlerden biri olan Kapadokya’da Gönderim bağcılığın mevcut durumu ortaya konularak, üzümlerden elde edilen yöresel ürünlerin Tarihi:01.08.2019 gastronomi turizmi kapsamında nasıl değerlendirilebileceği üzerinde durulmuştur. Kabul Tarihi:23.09.2019 Araştırmanın alanı Kapadokya bölgesi olarak belirlenmiştir. Araştırmada nitel yaklaşım çerçevesinde veri toplama tekniği olarak doküman incelenmesi ile yarı yapılandırılmış görüşme gerçekleştirilmiş, veri analiz yöntemi olarak da içerik analizinden faydalanılmıştır. Anahtar Kelimeler Görüşmeler bölgedeki 21 bağcılık ve turizm paydaşı ile gerçekleştirilmiştir. Araştırma sonucunda bu bölgede bağcılığın geliştirilmesi ve üzümden elde edilen yerel ürünlerin Bağcılık gastronomi turizmi açısından değerlendirilmesi gerektiği saptanmıştır. Yöresel ürün Gastronomi turizmi Kapadokya Keywords Abstract Viticulture In this study, it has been discussed how local products obtained from grapes can be evaluated within the scope of gastronomy tourism by examining the current situation in Local Product viticulture in Cappadocia.The area of the study was determined as the Cappadocia region. Gastronomy Tourism The study took a qualitative research approach in which semi-structured interviews and document analysis were employed as major data collection techniques whereas content Cappadocia analysis was the primary method of analyzing the qualitative data.
    [Show full text]