The impact of fermentation on the antioxidant activity of food products

verfasst von

Sümeyye Sarıtaş, Alicia C. Mondragon Portocarrero, Jose M. Miranda López, Mauro Lombardo, Wojciech Koch, António Raposo, Hesham R. El-Seedi, José Luiz de Brito Alves, Tuba Esatbeyoglu, Sercan Karav, Anna Maria Witkowska

Abstract

From ancient times to the present day, fermentation has been utilized not only for food preservation but also for enhancing the nutritional and functional properties of foods. This process is influenced by numerous factors, including the type of microorganisms used, substrate composition, pH, time, and temperature, all of which can significantly alter the characteristics of the final product. Depending on the parameters, fermentation enhances the bioactive content of the products and imparts the necessary properties, such as antioxidant characteristics, for the products to be considered functional. The enhancement of these properties, particularly antioxidant activity, enriches foods with bioactive compounds and functional attributes, contributing to improved health benefits. Through a review of recent research, this study elucidates how different fermentation processes can enhance the bioavailability and efficacy of antioxidants, thereby improving the nutritional and functional qualities of foods. This study investigated the multifaceted effects of fermentation on antioxidant properties by exploring various types and conditions of fermentation. It highlights specific examples from dairy products and other food categories as well as the valorization of food waste and byproducts. The findings underscore the potential of fermentation as a sustainable method to produce health-promoting foods with elevated antioxidant activities, offering new perspectives for food science and technology.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung
Institute of Food and One Health

Externe Organisation(en)

Canakkale Onsekiz Mart University
Universidad de Santiago de Compostela
San Raffaele Open University
Medical University of Lublin
Universidade Lusófona de Humanidades e Tecnologias
Islamische Universität Medina
Federal University of Paraíba
Medical University of Bialystok

Typ

Artikel

Journal

Molecules

Band

29

ISSN

1420-3049

Publikationsdatum

21.08.2024

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Wirkstoffforschung, Analytische Chemie, Chemie (sonstige), Molekularmedizin, Physikalische und Theoretische Chemie, Pharmazeutische Wissenschaften, Organische Chemie

Elektronische Version(en)

https://doi.org/10.3390/molecules29163941 (Zugang: Offen)