Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Ingredients
- Apple, Bilberry, Blackcurrants, Broccoli, Carrots, Cherry, Cranberry, Grapes, Lemon, Melons, Oranges, Papaya, Peach, Pear, Plum, Prune, Raspberries, Strawberries, Tomatoes, Acerola Berries, Beetroots, Pomegranate, Asparagus, Banana, Chokeberry, Jujube, Lychee, Radishes, Passion Fruit, Gooseberries, Mulberries, Hawthorn Berries, Goji, Grapefruit, Watermelon
- Product Families
Features & Benefits
- Benefit Claims (Health)
- Food Ingredients Features
- Why Ferment Fruits & Vegetables?
Fermentation is used to make the fibers and polyphenols of fruits and vegetables more available to the intestine. The microfibres that are formed are the ideal nutrition for the intestinal bacteria. The smaller polyphenols counteract inflammation and also act as SOD-like substances.
- Health Benefits
- Beneficial effect on the microbiome
- Contributing to the recovery of the intestinal wall and the creation of a balanced gut flora
- Promoting metabolism
- Inhibition of chronic inflammation
- Protection against oxidative damage
- Reinforcing the immune system
- Product Highlights
- Contains more than 90 % water-soluble microfibres
- Very rich in good absorbable & smaller polyphenols
- Creation of new & unique metabolites
- Conversions Due to Patented 4-stage Fermentation Process
The fruits & vegetables are converted by a patented 4-stage fermentation process into:
- Water-soluble Microfibres : A mixture of a wide variety of different types of fibers that are easier to digest by the different bacteria of our microbiome. This offers many advantages as the different beneficial bacteria prefer a variety of fibers in the gut. Single specific fibers such as inulin, XOS, FOS, … often cause complaints as bloating & flatulence because of their longer chains and the lack of diversity.
- SCFAs : The microfibres are transformed enzymatically into short chain fatty acids (SCFAs). These are an important energy source for the colonocytes which have to renew constantly. The enzymes stimulate transcription of enzyme producing genes, thereby increasing the number of enzymes and hence stimulating further digestion of fibers in the food.
- Smaller Polyphenols : These small flavonoid polyphenols:
- are better absorbed by the body
- have in their aglycone form a complementary effect on prebiotics
- have anti-inflammatory properties
- help to calm down the immune system
- SOD-like Substances : These are small & very active plant molecules with a similar SOD-activity, such as hesperitin (aglycon form of hesperidin) & other transformed flavonoids. These SOD-like substances are:
- easily absorbed by the body
- stable & resistance against gastric acid, bile salts & enzymes
- responsible for the elimination of O2.- or superoxide anion
- Increased levels of certain vitamins and improvement of mineral bioacessibility
Applications & Uses
- Markets
- Food & Nutrition Applications
- Use Level
- 0.5 - 3
- Uses
- Nutritional supplements
- Functional food
Properties
Technical Details & Test Data
- Patented 4-stage Fermentation, A Highly Safe Process!
- Lactic Acid Bacteria
- Degradation of starch, proteins and fats
- Exopolysaccharide production
- Small molecule nutrients such as Gaba and polyphenols
- Yeasts
- Starch degradation
- Vitamin increase
- Natural flavors
- Production alcohol
- Lactobacillus Spp. Bifidobacterium Spp.
- High antioxidant capacity
- Low antinutritional factors
- Production lactic acid and organic acid
- Rich in probiotic metabolites
- Acetic Acid Bacteria
- Conversion of alcohol into acetate
- Production short chain fatty acids (SCFAs)
- Inhibition of pathogens
- Enhance storability by lower pH value
- Lactic Acid Bacteria
- Science
More and more scientific studies show the importance of fermented foods. An important study at the University of Montpellier, published in the journal ‘Food Research International’ shows the beneficial changes in bioactive substances during lactic acid fermentation.1
1 Axelle Septembre-Malaterre, Fabienne Remize, Patrick Poucheret. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation.Food Research International 104 (2018) 86–99. Other references are available upon request.