The impact of fermentation on the antioxidant activity of food products

authored by
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.

Organisation(s)
Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development
Institute of Food and One Health
External Organisation(s)
Canakkale Onsekiz Mart University
Universidad de Santiago de Compostela
San Raffaele Open University
Medical University of Lublin
Universidade Lusófona de Humanidades e Tecnologias
Islamic University of Madinah
Federal University of Paraíba
Medical University of Bialystok
Type
Article
Journal
Molecules
Volume
29
ISSN
1420-3049
Publication date
21.08.2024
Publication status
Published
Peer reviewed
Yes
ASJC Scopus subject areas
Drug Discovery, Analytical Chemistry, Chemistry (miscellaneous), Molecular Medicine, Physical and Theoretical Chemistry, Pharmaceutical Science, Organic Chemistry
Electronic version(s)
https://doi.org/10.3390/molecules29163941 (Access: Open)