| Autor: |
Sarıtaş, Sümeyye, Portocarrero, Alicia C. Mondragon, Miranda López, Jose M., Lombardo, Mauro, Koch, Wojciech, Raposo, António, El-Seedi, Hesham R., de Brito Alves, José Luiz, Esatbeyoglu, Tuba, Karav, Sercan, Witkowska, Anna Maria |
| Předmět: |
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| Zdroj: |
Molecules; Aug2024, Vol. 29 Issue 16, p3941, 29p |
| Abstrakt: |
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. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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