Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation

Abstract

BackgroundPlant protein sources are gaining recognition because of their low carbon footprint, nutritional enrichment, high sustainability, impending scarcity of animal proteins, and pivotal role in the production of functional foods and bioactive peptides. However, plant protein sources may face challenges owing to detrimental effects, such as the presence of anti-nutritional factors and limited digestibility. Fermentation is a proven method for overcoming these limitations. The sustainable production of fermented plant-based foods using novel technologies has become a burgeoning trend over the years. Scope and approachThis review endeavors to delve into the production of fermented plant protein-based analogues and products, as well as fermentation-derived bioactive peptides, and their applications in commercial products. Moreover, recent progress in the potential effects of novel technologies assisted fermentation on plant protein sources has been elucidated. Key findings and conclusionsPlant ingredients are enriched in high-quality proteins and used to manufacture fermented plant protein-based analogues and products. Functional bioactive peptides derived from plant proteins are generated during fermentation and are subsequently utilized for the preservation of food products. These peptides have been shown to inhibit the growth of pathogenic bacteria, extend the shelf life of commercial products, and prevent lipid peroxidation. Moreover, novel technologies are employed in the direct fermentation process to circumvent the shortcomings and quality defects of plant proteins. These technologies offer numerous benefits, including improvement in protein digestibility, increase in microbial proteolytic activity, release of bioactive peptides, enhancement of texture and physicochemical properties, and development of desirable flavors and colors in fermented plant-based products.