Advances in Food Fermentation: Potential Application of Novel Processing Technologies for Enhancing Fermentation Kinetics and Product Yield

Abstract

Fermentation is an ancient technology, which was primarily developed for preservation of perishable foods. Nevertheless, fermented foods often have numerous advantages over the raw materials from which they are made; they are safe, more stable and provide unique sensorial and nutritional attributes and therapeutic properties. This is being rediscovered by the food industry and consumers alike. As such, fermented foods are one of the top food trends in recent times. Recent studies have shown that emerging non-thermal food processing technologies such as ultrasound, high pressure and pulsed electric field can be used for enhancing the efficiency of fermentation processes and improve the organoleptic and functional properties of fermented foods through their effects on the starter cultures, the food substrates and the interaction between the two. This chapter discusses the mechanistic basis for the application of the various technologies for modulating fermentation processes and the applications investigated so far and provides some perspectives on the prospects of applications of these technologies at industrial scale.