Abstract
Fermentation of cereals to obtain desired food products is an age-old technique. It is often used to enhance the acceptability and shelf-life of the product. Fermentation can be viewed as a process where microbes bring about metabolic changes in the overall metabolic constitution of the product. In recent years, food metabolomics is emerging as a field to decipher these metabolomic changes to develop a more sustainable and robust food industry. With the advent of advanced analytical platforms, it is now possible to analyse cereal fermentation in-depth in a high-throughput manner. One such tool is LC-MS which has now become an indispensable tool for such food-based studies. The dynamic coverage of metabolites along with high qualitative and quantitative reproducibility makes it a method of choice in many metabolomic studies. The present study undertakes an exhaustive survey of the scholarly literature from 2005 to 2023 focusing on key studies that employ the LC-MS platform to study fermentation, particularly in cereals. The findings strongly advocate for the versatility and utility of LC-MS especially when complemented with chemometric approach in unravelling the intricacies of cereal fermentation. By leveraging these insights, the food industry can further enhance the development of functional foods and foster innovation.
Published Version
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