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  • Poojary, Mahesha M.University of Camerino (author)

Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials

  • Article/chapterEnglish2017

Publisher, publication year, extent ...

  • 2017-07-26
  • Wiley,2017

Numbers

  • LIBRIS-ID:oai:lup.lub.lu.se:2496fa14-a681-42ea-a226-f5906944489e
  • https://lup.lub.lu.se/record/2496fa14-a681-42ea-a226-f5906944489eURI
  • https://doi.org/10.1111/1541-4337.12285DOI

Supplementary language notes

  • Language:English
  • Summary in:English

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  • Subject category:art swepub-publicationtype
  • Subject category:ref swepub-contenttype

Notes

  • Over the last several decades, γ-aminobutyric acid (GABA) has attracted much attention due to its diverse physiological implications in plants, animals, and microorganisms. GABA naturally occurs in plant materials and its concentrations may vary considerably, from traces up to μmol/g (dry basis) depending on plant matrix, germination stage, and processing conditions, among other factors. However, due to its important biological activities, considerable interest has been shown by both food and pharmaceutical industries to improve its concentration in plants. Natural and conventional treatments such as mechanical and cold stimulation, anoxia, germination, enzyme treatment, adding exogenous glutamic acid (Glu) or gibberellins, and bacterial fermentation have been shown effective to increase the GABA concentration in several plant materials. However, some of these treatments can modify the nutritional, organoleptic, and/or functional properties of plants. Recent consumer demand for food products which are "healthy," safe and, having added benefits (nutraceuticals/functional components) has led to explore new ways to improve the content of bioactive compounds while maintaining desirable organoleptic and physicochemical properties. Along this line, nonthermal processing technologies (such as high-pressure processing, pulsed electric fields, and ultrasound, among others) have been shown as means to induce the biosynthesis and accumulation of GABA in plant foods; and the main findings so far reported are presented in this review. Moreover, the most novel tools for the identification of metabolic response in plant materials based on GABA analysis will be also described.

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Added entries (persons, corporate bodies, meetings, titles ...)

  • Dellarosa, NicolòUniversity of Bologna (author)
  • Roohinejad, ShahinShiraz University of Medical Sciences (author)
  • Koubaa, MohamedUniversity of Technology of Compiègne (author)
  • Tylewicz, UrszulaUniversity of Bologna (author)
  • Galindo, Federico GómezLund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)ltkk-fgo (author)
  • Saraiva, Jorge A.Campus Universitário de Santiago (author)
  • Rosa, Marco DallaUniversity of Bologna (author)
  • Barba, Francisco J.University of Valencia (author)
  • University of CamerinoUniversity of Bologna (creator_code:org_t)

Related titles

  • In:Comprehensive Reviews in Food Science and Food Safety: Wiley16:5, s. 895-9051541-4337

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