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The potential of fermentation on nutritional and technological improvement of cereal and legume flours: a review

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The potential of fermentation on nutritional and technological improvement of cereal and legume flours: a review

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dc.contributor.author Garrido-Galand, S. es_ES
dc.contributor.author Asensio-Grau, Andrea es_ES
dc.contributor.author Calvo-Lerma, Joaquim es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.date.accessioned 2022-06-30T18:08:07Z
dc.date.available 2022-06-30T18:08:07Z
dc.date.issued 2021-07 es_ES
dc.identifier.issn 0963-9969 es_ES
dc.identifier.uri http://hdl.handle.net/10251/183734
dc.description.abstract [EN] Nowadays there is an increasing demand for vegetable protein sources as an alternative to that of animal origin, not only for its greater environmental sustainability but also for its relationship with lower risk of suffering cardiovascular diseases. Legumes, cereals and seeds are seen as a good proteinaceous source providing as well dietetic fiber and phytochemicals with antioxidant properties. However, their digestibility and bioavailability are limited by the presence of anti-nutritional factors (ANFs) but susceptible of being improved by soaking, cooking or fermentation. The objective of this work is to review the solid-state and submerged fermentation effect on nutritional and functional properties of legumes, cereals and seeds. The microorganisms involved (bacteria, fungus and yeasts) are able to produce enzymes that degrade ANFs giving rise to more digestible flours with a more interesting nutritional, sensorial and technological profile. Solid-state fermentation is more commonly used for its higher efficiency, accepting agro-industrial residues as substrates and its lower volume of effluents. Fermented legumes had their technological properties enhanced while an increment in antioxidant properties was characteristic of cereals. The present review highlights fermentation of cereals and legumes mainly as a key process that at industrial scale could generate new products with enhanced nutritional and technological properties. es_ES
dc.description.sponsorship The authors thank the Generalitat Valenciana and also the European Union ("El Fondo Social Europeo (FSE) invierte en tu futuro") for the PhD scholarship given to Andrea Asensio Grau (ACIF/2017/008) and the postdoctoral grant awarded to Joaquim CalvoLerma (APOSTD 2019102) . In addition, authors acknowledge the support of the Spanish Ministry of Science and Innovation for funding MyBeef project (PID2019-107723RB-C22) in the framework of which this review was conducted. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation info:eu-repo/grantAgreement/GVA//APOSTD%2F2019%2F102//CONTRATO POSTDOCTORAL GVA-CALVO LERMA. PROYECTO. INFLUENCE OF FOOD AND HOST-RELATED FACTORS ON LIPID DIGESTION/ es_ES
dc.relation info:eu-repo/grantAgreement/GVA//ACIF%2F2017%2F008//AYUDA PREDOCTORAL CONSELLERIA-BUENO GOMEZ. PROYECTO: INVESTIGACION Y DESARROLLO DE METODOLOGIA AVANZADA DE SEGMENTACION DE LA MEDULA ESPINAL CERVICAL A PARTIR DE IMAGENES RM PARA LA AYUDA AL DIAGNOSTICO/ es_ES
dc.relation.ispartof Food Research International es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Legumes es_ES
dc.subject Cereals es_ES
dc.subject Seeds es_ES
dc.subject Antinutritional factors es_ES
dc.subject Solid-state fermentation es_ES
dc.subject Submerged fermentation es_ES
dc.subject Flour es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title The potential of fermentation on nutritional and technological improvement of cereal and legume flours: a review es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodres.2021.110398 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107723RB-C22/ES/CONCEPTUALIZACION PARA LA CREACION DE ALIMENTOS CON PROTEINAS SOSTENIBLES. OBTENCION DE INGREDIENTES RICOS EN PROTEINAS VEGETALES CON DIGESTIBILIDAD Y FUNCIONALIDAD MEJORADAS/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Garrido-Galand, S.; Asensio-Grau, A.; Calvo-Lerma, J.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2021). The potential of fermentation on nutritional and technological improvement of cereal and legume flours: a review. Food Research International. 145:1-15. https://doi.org/10.1016/j.foodres.2021.110398 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodres.2021.110398 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 15 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 145 es_ES
dc.identifier.pmid 34112401 es_ES
dc.relation.pasarela S\437471 es_ES
dc.contributor.funder European Social Fund es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder AGENCIA ESTATAL DE INVESTIGACION es_ES


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