International Webinar on Functional Fermented Foods

摘要

People are increasingly dependent on diet to keep them healthy in present COVID-19 pandemic. Functional foods (FF) play crucial role on daily basis in their lives and further among it, fermented FF (traditional, ethnic and scientific) have been prominent. To discuss about current status and prospects of fermented FF, International Webinar on 'Functional fermented foods: current status and future prospects' was organized by Dairy Microbiology Dept, SMC College of Dairy Science, Anand Agricultural University, Gujarat in association with Gujarat State Biotechnology Mission and Swedish South Asian Network on Fermented Foods (SASNET-FF) on 15/12/2020. As 1st speaker, Prof. N. P. Shah, Dept of Food Science, University of Hong Kong spoke on 'Nutraceuticals and FF: some perspectives'. He discussed about dietary supplements, FF, medicinal foods and pharmaceuticals as categories of nutraceuticals; Indian nutraceutical market divided into FF & beverages (68%) and dietary supplements (32%) and major nutraceutical industry; addition of probiotics, prebiotics, phytochemicals, bioactive peptides, n-3 PUFA modifies food to become functional and examples of possible functionality of modified foods; composition of biologically-active compounds of whey (α-lactoglobulin, a-lactalbumin, protease peptone, serum albumin, lactoferrin, IgM, IgG and IgA) in milk; whey protein (WP) powders and fractions (with glycomacropeptide, isolated WP, lactoferrin) and WP hydrolysates; WP with superior nutritional properties compared to egg, casein, meat and soya; isolation of lactoferrin from milk having antimicrobial activity; importance of WP in muscle physiology after exercise, weight management, diabetes, wound repair; that isolated WP supplement in food cause decrease in fat mass. He opined that caseino-macropeptide, the 64 amino acid long glycophosphopeptide cleaved from Kappa-casein that is used in cheese making, will be suitable for people suffering from phenylketonuria if added to food.