Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement
Cereal grains play a vital role in a dietary chart by providing a required number of macronutrients and micronutrients along with health-benefiting bioactive components. Cereal grains, despite being a good source of bioactive compounds, are not able to provide the full dose of bioactive components t...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/9/817 |
| _version_ | 1797580129437745152 |
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| author | Avneet Kaur Sukhvinder Singh Purewal |
| author_facet | Avneet Kaur Sukhvinder Singh Purewal |
| author_sort | Avneet Kaur |
| collection | DOAJ |
| description | Cereal grains play a vital role in a dietary chart by providing a required number of macronutrients and micronutrients along with health-benefiting bioactive components. Cereal grains, despite being a good source of bioactive compounds, are not able to provide the full dose of bioactive components to consumers. The biochemistry of cereal grains restricts the release of certain dietary components; therefore, a method like solid-state fermentation could be utilized to modulate the chemistry of bioactive components present in cereals. Once modulated, these components can easily be recovered using an optimized extraction medium and other conditions. Fermented grains are better than unfermented ones as they possess a higher amount of certain dietary and bioactive components along with better quality attributes and shelflife. Fermented-cereal-based products can be promoted because of their health-benefiting nature and hidden industrial potential. |
| first_indexed | 2024-03-10T22:45:56Z |
| format | Article |
| id | doaj.art-0d071375c7264685b216e5d096873dbb |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T22:45:56Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-0d071375c7264685b216e5d096873dbb2023-11-19T10:38:56ZengMDPI AGFermentation2311-56372023-09-019981710.3390/fermentation9090817Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional ImprovementAvneet Kaur0Sukhvinder Singh Purewal1Department of Chemistry, University Institute of Sciences, Chandigarh University, Gharuan, Mohali 140413, Punjab, IndiaUniversity Centre for Research & Development (UCRD), Chandigarh University, Gharuan, Mohali 140413, Punjab, IndiaCereal grains play a vital role in a dietary chart by providing a required number of macronutrients and micronutrients along with health-benefiting bioactive components. Cereal grains, despite being a good source of bioactive compounds, are not able to provide the full dose of bioactive components to consumers. The biochemistry of cereal grains restricts the release of certain dietary components; therefore, a method like solid-state fermentation could be utilized to modulate the chemistry of bioactive components present in cereals. Once modulated, these components can easily be recovered using an optimized extraction medium and other conditions. Fermented grains are better than unfermented ones as they possess a higher amount of certain dietary and bioactive components along with better quality attributes and shelflife. Fermented-cereal-based products can be promoted because of their health-benefiting nature and hidden industrial potential.https://www.mdpi.com/2311-5637/9/9/817bioactive componentscerealsextractionfermentation |
| spellingShingle | Avneet Kaur Sukhvinder Singh Purewal Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement Fermentation bioactive components cereals extraction fermentation |
| title | Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement |
| title_full | Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement |
| title_fullStr | Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement |
| title_full_unstemmed | Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement |
| title_short | Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement |
| title_sort | modulation of cereal biochemistry via solid state fermentation a fruitful way for nutritional improvement |
| topic | bioactive components cereals extraction fermentation |
| url | https://www.mdpi.com/2311-5637/9/9/817 |
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