Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

Septembre-Malaterre, Axelle; Remize, Fabienne; Poucheret, Patrick

doi:10.1016/j.foodres.2017.09.031

Cited by 441 publications

(293 citation statements)

References 162 publications

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“…Lactic acid fermentation can either improve the bioavailability and bioactivity of biologically active compounds (vitamins, minerals, phenolics, sterols, or amino acids), or may lead to the increase or decrease of their levels as well (Filannino, Di Cagno, & Gobbetti, 2018; Septembre‐Malaterre et al., 2018). The metabolism of phenolic compounds during fermentation and its influence on their bioactive properties largerly depend on the composition and the characteristics of the raw vegetable material (Filannino et al., 2018; Septembre‐Malaterre et al., 2018). The microbial bioconversion of selected phenolic compounds may contribute to their higher antioxidant potential in fermented foods.…”

Section: Resultsmentioning

confidence: 99%

“…The microbial bioconversion of selected phenolic compounds may contribute to their higher antioxidant potential in fermented foods. Variations in antioxidant activity during fermentation can be explained by the release of bioactive compounds from conjugated phytochemicals (Septembre‐Malaterre et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

“…Recently, there has been an increased interest in the development of novel nondairy‐fermented products based on vegetables, fruits, legumes, or cereals, all of which have probiotic properties and are rich in phytochemicals and phytonutrients (Panghal et al., 2018; Septembre‐Malaterre, Remize, & Poucheret, 2018). The market for nondairy‐fermented food has developed for health‐related and economic reasons (Panghal et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Plant products are characterized by a high content of biologically active compounds such as minerals, vitamins, polyphenols, or dietary fiber (Panghal et al., 2018; Septembre‐Malaterre et al., 2018). They also contain large amounts of carbohydrates that are easily transformed into lactic acid, and therefore, constitute a good matrix for lactic acid fermentation.…”

Section: Introductionmentioning

confidence: 99%

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Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Szutowska

Rybicka

Pawlak-Lemańska

et al. 2020

Journal of Food Science

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Nondairy fermented products, such as fruit and vegetable juices, are gaining popularity among consumers worldwide for health-related and economic reasons. The purpose of this study was to determine the changes in microbiological quality; antimicrobial and antioxidant activity; and phenolic, vitamin C, minerals, and cadmium content occurring during spontaneous fermentation of curly kale juice. The fermentation process contributed to a significant growth of lactic acid bacteria, enterococci, and yeasts, while no pathogens of Escherichia coli and Salmonella spp. were observed. The antimicrobial properties of the obtained juice improved during fermentation for all indicator microorganisms. Total phenolic content and antioxidant activity increased from 48 to 116 mg gallic acid equivalent/100 mL and from 4.5 to 6.8 mM Trolox/100 mL, respectively, while the content of vitamin C decreased. The results indicated that 100 mL of juice provided a significant contribution to the recommended mineral intake. Moreover, the content of heavy metal Cd was within acceptable limit (6 µg/kg). Overall, our findings indicate that fermented curly kale juice may become popular in the functional food sector, especially among vegetarians and consumers with lactose intolerance or allergy to milk proteins.Practical Application: As the market for fermented fruit and vegetable products grows, new plant materials rich in biologically active compounds are being sought. Considering the high demand for sauerkraut, the fermentation of other cruciferous vegetables seems interesting. One example is curly kale, which has been classified as "superfood" due to its numerous beneficial health properties, such as strong antioxidant activity, high vitamins, and minerals content. In addition, a market niche exists due to a lack of fermented green curly kale products on the market, making our study particularly relevant.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Szutowska

Rybicka

Pawlak-Lemańska

et al. 2020

Journal of Food Science

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“…The observed changes in TPC during storage indicated that modifications in the phytochemical composition occur during fermentation. Metabolism of polyphenols by lactic acid bacteria has been reported (Septembre-Malaterre et al 2018). In particular, one mechanism that could explain TPC increase is the release of powerful antioxidant polyphenols from conjugated forms or hydrolysable tannins from hydrolase and glycosidase activity of lactic acid bacteria (Rodr ıguez et al 2009).…”

Section: Antioxidant Activity Of Yoghurtmentioning

confidence: 99%

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

Gaglio

Gentile

Bonanno

et al. 2018

Int J of Dairy Tech

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The impact of added saffron on the characteristics of yoghurt was evaluated during storage. The fat content was lower in the saffron yoghurt. All colour variables were significantly affected by saffron and storage. From the 15th day of storage, bacterial numbers in the saffron yoghurt were higher than those of the control yoghurt. Sensory analysis data suggested that colour, odour and texture impacted consistently on the overall acceptability of the saffron yoghurt. Saffron addition significantly increased polyphenol content and antioxidant activity, providing evidence that the enrichment of natural yoghurt with saffron yields an innovative fermented product useful for supplementing antioxidant dietary intake.

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Functional and Nutraceutical Potential of Fruits and Vegetables

Kaur

Rani

Panesar

2023

Microbes in the Food Industry

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Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

Cited by 441 publications

References 162 publications

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

Functional and Nutraceutical Potential of Fruits and Vegetables

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