Sourdough fermentation as a tool to improve the nutritional and health-promoting properties of its derived-products

Detalhes bibliográficos
Autor(a) principal: Graça, Carla
Data de Publicação: 2021
Outros Autores: Lima, Ana, Raymundo, Anabela, Sousa, Isabel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/22510
Resumo: Review
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spelling Sourdough fermentation as a tool to improve the nutritional and health-promoting properties of its derived-productssourdough fermentationlactic acid bacteriaacidificationnutritional advantagesfunctional propertiesReviewCereal products are staple foods highly appreciated and consumed worldwide. Nonetheless, due to the presence of gluten proteins, and other co-existing compounds such as amylase-trypsin inhibitors and fermentable short-chain carbohydrates in those products, their preference by consumers has substantially decreased. Gluten affects the small gut of people with celiac disease, triggering a gut inflammation condition via auto-immune response, causing a cascade of health disorders. Amylase-trypsin inhibitors and fermentable short-chain carbohydrate compounds that co-exists with gluten in the cereal-based foods matrix have been associated with several gastrointestinal symptoms in non-celiac gluten sensitivity. Since the symptoms are somewhat overlapped, the relation between celiac disease and irritable bowel syndrome has recently received marked interest by researchers. Sourdough fermentation is one of the oldest ways of bread leavening, by lactic acid bacteria and yeasts population, converting cereal flour into attractive, tastier, and more digestible endproducts. Lactic acid bacteria acidification in situ is a key factor to activate several cereal enzymes as well as the synthesis of microbial active metabolites, to positively influence the nutritional/functional and health-promoting benefits of the derived products. This review aims to explore and highlight the potential of sourdough fermentation in the Food Science and Technology fieldMDPIRepositório da Universidade de LisboaGraça, CarlaLima, AnaRaymundo, AnabelaSousa, Isabel2021-11-05T11:18:45Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/22510engGraça, C.; Lima, A.; Raymundo, A.; Sousa, I. Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products. Fermentation 2021, 7, 246https:// doi.org/10.3390/fermentation7040246info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:52:02Zoai:www.repository.utl.pt:10400.5/22510Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:06:55.205901Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Sourdough fermentation as a tool to improve the nutritional and health-promoting properties of its derived-products
title Sourdough fermentation as a tool to improve the nutritional and health-promoting properties of its derived-products
spellingShingle Sourdough fermentation as a tool to improve the nutritional and health-promoting properties of its derived-products
Graça, Carla
sourdough fermentation
lactic acid bacteria
acidification
nutritional advantages
functional properties
title_short Sourdough fermentation as a tool to improve the nutritional and health-promoting properties of its derived-products
title_full Sourdough fermentation as a tool to improve the nutritional and health-promoting properties of its derived-products
title_fullStr Sourdough fermentation as a tool to improve the nutritional and health-promoting properties of its derived-products
title_full_unstemmed Sourdough fermentation as a tool to improve the nutritional and health-promoting properties of its derived-products
title_sort Sourdough fermentation as a tool to improve the nutritional and health-promoting properties of its derived-products
author Graça, Carla
author_facet Graça, Carla
Lima, Ana
Raymundo, Anabela
Sousa, Isabel
author_role author
author2 Lima, Ana
Raymundo, Anabela
Sousa, Isabel
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Graça, Carla
Lima, Ana
Raymundo, Anabela
Sousa, Isabel
dc.subject.por.fl_str_mv sourdough fermentation
lactic acid bacteria
acidification
nutritional advantages
functional properties
topic sourdough fermentation
lactic acid bacteria
acidification
nutritional advantages
functional properties
description Review
publishDate 2021
dc.date.none.fl_str_mv 2021-11-05T11:18:45Z
2021
2021-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/22510
url http://hdl.handle.net/10400.5/22510
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Graça, C.; Lima, A.; Raymundo, A.; Sousa, I. Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products. Fermentation 2021, 7, 246
https:// doi.org/10.3390/fermentation7040246
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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