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Author: search.filters.author.Moula Ali, Ali MuhammedSubject: search.filters.subject.Health benefits

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    An overview on recent advances in functional properties of dietary lipids, encapsulation strategies and applications
    (2022-08-29)
    Dave, Jaydeep Pinakin
    ;
    Moula Ali, Ali Muhammed
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    Bavisetty, Sri Charan Bindu
    Purpose: The purpose of this study was to provide contemporary scientific knowledge on the functionality of edible lipids, sources, health benefits, and a special emphasis on different encapsulation strategies to enhance their dietary application and boost the market value. Design/methodology/approach: Novel technologies overcoming these issues are in great demand. Given that, several novel encapsulation techniques have been established aiming at most of the aspects of functional lipids. In addition, these techniques have been designed to enhance the storage stability and controlled release of lipids in food systems. Findings: Plant and marine oils are one of the richest sources of functional lipids but are attached with limitations. Currently, alternative sources, such as different types of algae and microorganisms are gaining attention in terms of sustainable production systems. Advances in various encapsulation techniques have helped to overcome the dispersibility and stability problems of lipids encapsulation. Refinement in physicochemical interaction, colloidal dispersion and core-shell modules between wall and core matrix protect dietary lipids during processing have been implemented. Liposomes, micro/nanoemulsions and micro/nanocapsules are found most suitable for food application by improving the fatty acid profile, stability and sensorial properties. Originality/value: Functional lipids offer numerous health benefits (i.e., simple health-promoting properties to complex disease preventive and curative effects). However, these functional lipids are associated with several disadvantages, such as region-specific availability, vulnerability to oxidation depending on the level of unsaturation, degradation/hydrolysis on processing, low bioavailability, confined storage stability, and others.
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    Fermented fish products and health aspects
    (2022-01-01)
    Sharma, Basista Rabina
    ;
    Moula Ali, Ali Muhammed
    ;
    Bavisetty, Sri Charan Bindu
    Fermented fish and other aquatic fermented products are unique in terms of nutritional value and sensory attributes, thereby holding a high demand around the globe. Based on the geological significance, Southeast Asia dominates various traditional fermented fish products compared to European countries owing to the availability of a wide range of raw materials. Generally, fermentation is known to have an important role in preserving nutrients, improving textural and flavor properties of fish. Primarily, this could depend on the types of fermentation methods (spontaneous and non-spontaneous) and quality of raw material employed. During fermentation, the enzyme activity influenced by the interaction of various native or selective microflora has been correlated to generate diversified bioactive compounds. Some of these compounds are known to exhibit numerous health benefits and are termed “bioactive compounds.” In addition, these bioactive compounds are known to show a protective or preventive role against various diseases. Concerning this, the present chapter aims to provide information on fermented fish and other aquatic fermented products based on the geographic distribution, their traditional significance and types of fermentation processes, microbiome involved, bioactive compounds pertaining fermentation process, and various health benefits such as antioxidant, antidiabetic, anticancer properties, etc.