TY - JOUR

T1 - The impact of fermentation on the antioxidant activity of food products

AU - Sarıtaş, Sümeyye

AU - Portocarrero, Alicia C. Mondragon

AU - López, Jose M. Miranda

AU - Lombardo, Mauro

AU - Koch, Wojciech

AU - Raposo, António

AU - El-Seedi, Hesham R.

AU - Alves, José Luiz de Brito

AU - Esatbeyoglu, Tuba

AU - Karav, Sercan

AU - Witkowska, Anna Maria

N1 - Publisher Copyright: © 2024 by the authors.

PY - 2024/8/21

Y1 - 2024/8/21

N2 - 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.

AB - 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.

KW - antioxidant activity

KW - dairy products

KW - fermentation

KW - fermented food

KW - functional food

UR - http://www.scopus.com/inward/record.url?scp=85202646239&partnerID=8YFLogxK

U2 - 10.3390/molecules29163941

DO - 10.3390/molecules29163941

M3 - Article

VL - 29

JO - Molecules

JF - Molecules

SN - 1420-3049

IS - 16

M1 - 3941

ER -