Fermented foods and beverages: a potential in situ vitamin B12 biofortification - a literature review.
Int J Food Sci Nutr
; 74(6): 655-667, 2023 Sep.
Article
em En
| MEDLINE
| ID: mdl-37612883
Millions of dollars have been increasingly spent on plant-based diets. Considering that vitamin B12 is obtained from the consumption of animal-derived foods, new sources of vitamin B12 and methods of food fortification are being eagerly sought. Therefore, this work aims to evaluate advances in situ fermentation processes of food and beverages produced on a large scale and industrial applications for obtaining cobalamin-rich products. Bibliometric analysis was performed and revealed that several studies report a great capacity for in situ biofortification of B12 in foods, mostly on the use of propionic (PB) and lactic (LAB) bacteria. In this context, market potentials for such products, the main microorganisms, including simultaneous cultures, and their respective applications have been presented herein. Although knowledge on potential applications is still limited, field research has been increasingly conducted, thus revealing scientific and technological opportunities, both for the production and the stability of B12 found in plant-based foods.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Vitamina B 12
/
Alimentos Fermentados
Limite:
Animals
Idioma:
En
Revista:
Int J Food Sci Nutr
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2023
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Reino Unido