Green strategies to control redox potential in the fermented food industry

• Published in: Food research international Vol. 156; p. 111154
• Main Authors: Roussel, Célia, Ebel, Bruno, Munier, Edouard, Michelon, Damien, Martin-Dejardin, Florence, Beuvier, Eric, De Coninck, Joëlle, Gaudu, Philippe, Cachon, Rémy
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.06.2022; Elsevier
• Subjects: biomass; catalytic activity; Cheeses; fermentation; Fermented Foods; Fermented milks; flavor; Food engineering; Food Industry; food research; Gases; heat; lactic acid; Lactic acid bacteria; Lactobacillales; Life Sciences; manufacturing; Oxidoreduction potential; Probiotics; Probiotics - chemistry; redox potential; Starters; Sustainable innovation; viability; Oxidoreduction potential; Gases; Probiotics; Fermented milks; Lactic acid bacteria; Starters; Cheeses; Sustainable innovation
• ISSN: 0963-9969; 1873-7145; 1873-7145
• DOI: 10.1016/j.foodres.2022.111154

[Display omitted] •Methods to modify redox potential are compared in a green process perspective.•The reducing activity of lactic acid bacteria is characterized.•How gases modify redox potential and their use in food processes.•The routes to green innovation by coupling gas and lactic acid bacteria. 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.