Augmenting Bioactivity of Plant‐Based Foods Using Fermentation

Chouhan, Sonam; Sharma, Kanika; Guleria, Sanjay

doi:10.1002/9781119555384.ch9

Cited by 3 publications

(5 citation statements)

References 83 publications

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“…During the solid-phase fermentation of fireweed leaves, compounds that are composed of multiple molecules are broken down into simpler ones and some substances transform, resulting in qualitative and quantitative changes. The use of fermentation as an extraction method can increase the content of bioactive compounds, and also induce chemical changes in the original molecules [14][15][16].…”

Section: Discussionmentioning

confidence: 99%

The Variability of Proximate Composition, Sugars, and Vitamin C in Natural, Organic, and Biodynamic, and Fermented Leaves of Fireweed (Chamerion angustifolium (L.) Holub (Onagraceae))

Lasinskas,

Jariene,

Vaitkeviciene

et al. 2023

Horticulturae

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Functional foods and herbs are becoming more and more popular as a way to improve health and at the same time improve diet. One of these plants is fireweed, which is abundant in fibers, proteins, and vitamin C in addition to polyphenols and carotenoids. Limited study is being carried out and there is limited information available about how the solid-phase fermentation and different growth systems change the proximate composition, as well as quantities of vitamin C, and sugars in the fireweeds leaves. The experiment was conducted in 2022 on an organic farm (Jonava district, Lithuania). The objective of this research was to determinate the impact of various growing systems (naturally, organically, and biodynamically) and duration (24, 48, and 72 h) effect of solid-phase aerobic fermentation on the changes of fibers, ash, proteins, vitamin C, and sugars. The fibers were established using the Kjeldahl method. High-performance liquid chromatography was used for sugars and vitamin C identification. The study found significant differences in the effects of various growing systems and solid-phase fermentation on the quantitative composition of substances in the fireweed leaves. Based on the data available, it is recommended to consume fermented fireweed leaves that are organically grown and fermented for a period of 48 h as they are a good source of vitamin C and fibers. Biodynamically grown fireweed leaves are a good source of ash and proteins. Naturally grown fireweed leaves, which are not fermented, are a good source of sugars.

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Section: Discussionmentioning

confidence: 99%

The Variability of Proximate Composition, Sugars, and Vitamin C in Natural, Organic, and Biodynamic, and Fermented Leaves of Fireweed (Chamerion angustifolium (L.) Holub (Onagraceae))

Lasinskas,

Jariene,

Vaitkeviciene

et al. 2023

Horticulturae

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“…In addition, the recent combination of an enzymatic pretreatment with microbial fermentation has been employed for the extraction of plant materials, including fruit peels, generating rich-polyphenolic products [64,65]. As such, this is a new extraction method that is being applied by several industries [33,35,66]. However, this method might also induce structural changes in polyphenols, increasing the rate of phenolics losses, and affecting their biological activities [33,35,66].…”

Section: Discussionmentioning

confidence: 99%

“…As such, this is a new extraction method that is being applied by several industries [33,35,66]. However, this method might also induce structural changes in polyphenols, increasing the rate of phenolics losses, and affecting their biological activities [33,35,66]. For instance, studies applying fermentation showed that oxidative degradation of polyphenols might occur, resulting in a low content of these compounds and weaker antioxidant capacity of the final extracts [35].…”

Section: Discussionmentioning

confidence: 99%

“…Fermentation, on the other hand, has been recently employed to extract polyphenols from several plant materials, standing out as a useful technology to produce novel cosmeceutical and pharmaceutical agents [32][33][34]. It involves enzyme-catalyzed reactions and induces the breakdown of the plant tissues, generally applying water as a solvent.…”

Section: Introductionmentioning

confidence: 99%

“…Fermentation is based on the action of different ligninolytic and carbohydrate-metabolizing enzymes as well as microorganisms, which facilitate the extraction of polyphenols and other several compounds. The use of fermentation as an extraction method can increase the content of bioactive compounds, also by chemical changes of the original molecules, for example releasing free aglycones [32][33][34][35]. In particular, the application of S. cerevisiae is reported as capable to affect the hydrolysis of ellagitannins leading to a higher yield of these compounds in pomegranate husks [36].…”

Section: Introductionmentioning

confidence: 99%

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Comparison between Fermentation and Ultrasound-Assisted Extraction: Which Is the Most Efficient Method to Obtain Antioxidant Polyphenols from Sambucus nigra and Punica granatum Fruits?

et al. 2021

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Fruit extracts of Sambucus nigra L. (elderberry) and Punica granatum L. (pomegranate) have several applications in nutraceutical, cosmetics, and pharmaceutical industries thanks to their richness in antioxidant polyphenols, whose composition changes with the extraction method applied. We aimed to compare the efficiency of the fermentation extraction, recently applied by industries, with the ultrasound-assisted extraction–UAE, a well-known and efficient technique, on the yield of antioxidant polyphenols from elderberry fruits and pomegranate fruit-peels. Extracts were obtained by both methods, analyzed by high-performance liquid chromatography (HPLC) and the antioxidant capacities were evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Hydroxyl Radical Scavenging (HRS) assays. The main compounds detected in elderberry were caffeoyl and quercetin derivatives, present in higher amounts in UAE extracts. In pomegranate, punicalagin were the main constituents, also detected in higher contents in the UAE extracts compared to fermented ones. The UAE was more suitable for extracting anthocyanins from pomegranate. In addition, higher antioxidant capacities were observed in UAE extracts, possibly due to their richness in polyphenols. Therefore, despite the recent wide applicability and the good performance of the fermentation process, the UAE may be considered more efficient for the extraction of polyphenols from S. nigra and P. granatum fruits and may be used to obtain polyphenolic antioxidant extracts to be applied by several industries.

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Enhancing antimicrobial and antiviral properties of Cynara scolymus L. waste through enzymatic pretreatment and lactic fermentation

Cioni,

Di Stasi,

Iacono

et al. 2024

Food Bioscience

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Augmenting Bioactivity of Plant‐Based Foods Using Fermentation

Cited by 3 publications

References 83 publications

The Variability of Proximate Composition, Sugars, and Vitamin C in Natural, Organic, and Biodynamic, and Fermented Leaves of Fireweed (Chamerion angustifolium (L.) Holub (Onagraceae))

The Variability of Proximate Composition, Sugars, and Vitamin C in Natural, Organic, and Biodynamic, and Fermented Leaves of Fireweed (Chamerion angustifolium (L.) Holub (Onagraceae))

Comparison between Fermentation and Ultrasound-Assisted Extraction: Which Is the Most Efficient Method to Obtain Antioxidant Polyphenols from Sambucus nigra and Punica granatum Fruits?

Enhancing antimicrobial and antiviral properties of Cynara scolymus L. waste through enzymatic pretreatment and lactic fermentation

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