Abstract
This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be considered a tool to increase the bioactive compounds and functional properties of food plant materials. Oxidative damage is key to the progression of many human diseases, and the production of antioxidant compounds by fermentation will be helpful to reduce the risk of these diseases. Fermentation also can improve antioxidant activity given its association with increased phytochemicals, antioxidant polysaccharides, and antioxidant peptides produced by microbial hydrolysis or biotransformation. Additionally, fermentation can encourage the breakdown of plant cell walls, which helps to liberate or produce various antioxidant compounds. Overall, results indicated that fermentation in many cases contributed to enhancing antioxidants’ content and antioxidant capacity, supporting the fermentation use in the production of value-added functional food. This review provides an overview of the factors that impact the effects of fermentation on bioactive compound composition and antioxidant activity. The impacts of fermentation are summarized as a reference to its effects on food plant material.
Highlights
Today’s increased awareness of functional foods has resulted in attempts to modify available food to have higher health benefits
Dulf et al investigated the effect of solid-state fermentation (SSF) by Rhizopus oligosporus and Aspergillus niger on the antioxidant activity of plum pomaces and noticed greater free-radical scavenging activities leading to an increase in the antioxidant activity of plum pomaces [25]., Dachery et al evaluated the effect of Aspergillus carbonarius on the antioxidant activity of Cabernet Sauvignon (CS, red) grapes and Moscato Italico (MI, white) grapes
It was indicated that liquid-state fermentation with selected lactic acid bacteria (LAB) and Rhizopus oligosporus fungi could improve the antioxidant activity of buckwheat flours
Summary
Today’s increased awareness of functional foods has resulted in attempts to modify available food to have higher health benefits. Natural antioxidants in foods are getting more and more attention due to their health and functional properties, and the expectation is that the development of natural antioxidants, such as proteins, flavonoids, and phenolic compounds inside plants, will enhance safety. Fermentation is a biotechnological process that can improve the nutritional value and organoleptic characteristics of food by converting conjugated phenolic forms to free phenolic forms using enzymes produced by microorganisms [4]. It can alter composition by changing protein fractions [12]. This work provides an overview of the influence of fermentation on the antioxidant activity of different plant-based food items. Impact of Fermentation Strain on Antioxidant Activity of Plant-Based Food Material
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