Fermentation for tailoring the technological and health related functionality of food products

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

“…Antimicrobial peptides, bacteriocins, are produced by LAB and are partially related to the extended shelf-life of fermented products [19]. M'hir et al [20] reviewed the enterococci strains that were isolated from fermented cereal products and their potential usage as starter cultures according to their technological, functional, and safety characteristics.…”

“…Celiac disease (an autoimmune disorder) is characterized as an inflammatory disease of the upper small intestine in genetically predisposed persons triggered by the consumption of products that contain gluten [123,124]. Hydrolysis of proteins by microbial or endogenous proteases and peptidases, occurring during fermentation, may result in diminished allergic reactions through the degradation of the respective antigenic epitopes [19]. Although there are many reports regarding the technological properties and nutritional enhancement of cereal-based products after fermentation, current research concerning the effects of this ancient process on their allergens is rather limited.…”

Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

“…The industrialization of food production over the past century has reduced the diversity of fermented foods, particularly in the developed countries [10]. However, recently, the development of functional foods has been a main innovation trend in contemporary food markets, often with a particular interest in fermented foods [15]. In addition, fermentation has been considered as a potential way to improve nutritional quality of foods typically consumed in developing countries facing malnutrition issues [16].…”

“…In addition, fermentation has been considered as a potential way to improve nutritional quality of foods typically consumed in developing countries facing malnutrition issues [16]. Considering the food market, yogurt and fermented dairy products may be the most popular among consumers, but fermented cereals, legumes, vegetables, and fruits have recently attracted consumers' attention, regaining popularity [15]. One of the main benefits of fermented food is the ingestion of beneficial microbes that can contribute to intestinal microbiota populations [17,18] or can impact resident microbial communities via different mechanisms: through trophic interactions, a direct alteration in fitness, or an indirect alteration in fitness through altered production of host-derived molecules [19].…”

Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

“…During fermentation, the components of the original food matrix are converted into a range of new metabolites by the activity of endogenous and microbial enzymes. The concentration of many bioactive compounds which present at low concentrations in the unfermented material are increased during fermentation and new bioactives may be formed as a result of the action of the microorganisms [3]. Furthermore, fermentation of fruits and vegetables improve the bioavailability of micronutrients such as iron [4] and vitamin C [5] and phytochemicals such as β-carotene, betaine [5] and the bioaccessibility, bioavailability and bioactivity of polyphenols and glucosinolates [6][7][8].…”