HAL will be down for maintenance from Friday, June 10 at 4pm through Monday, June 13 at 9am. More information
Skip to Main content Skip to Navigation
Journal articles

Green strategies to control redox potential in the fermented food industry

Abstract : Lactic acid bacteria (LAB) are important microorganisms in the food industry as functional starters for the manufacture of fermented food products and as probiotics. Redox potential (Eh) is a parameter of the physicochemical environment of foods that influences key oxidation-reduction reactions involved in process performances and product quality. Eh can be modified by different methods, using redox molecules, catalytic activity of enzymes or LAB themselves, technological treatments like electroreduction or heating, and finally gases. Nowadays new applications for food manufacture must undertake green process innovation. This paper presents the strategies for Eh modification in a sustainable manner for production of LAB biomass (starters, probiotics) and fermented food products (fermented milks, cheeses and others). While the use of chemical or enzymes may be subject to controversy, the use of gases offers new opportunities, in combination with LAB. Protection against food-borne microorganisms, an increasing growth and viability of LAB, and a positive impact on food flavour are expected.
Document type :
Journal articles
Complete list of metadata

https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03648338
Contributor : Institut Agro Dijon Connect in order to contact the contributor
Submitted on : Thursday, April 21, 2022 - 2:22:28 PM
Last modification on : Saturday, May 21, 2022 - 3:20:24 AM

Identifiers

Citation

Célia Roussel, Bruno Ebel, Edouard Munier, Damien Michelon, Florence Martin-Dejardin, et al.. Green strategies to control redox potential in the fermented food industry. Food Research International, Elsevier, 2022, 156, pp.111154. ⟨10.1016/j.foodres.2022.111154⟩. ⟨hal-03648338⟩

Share

Metrics

Record views

11