Abstract
Food fermentation has led to the improvement of the safety characteristics of raw materials and the production of new foodstuffs with elevated organoleptic characteristics. The empirical observation that these products could have a potential health benefit has garnered the attention of the scientific community. Therefore, several studies have been conducted in animal and human hosts to decipher which of these products may have a beneficial outcome against specific ailments. However, despite the accumulating literature, a relatively small number of products have been authorized as ‘functional foods’ by regulatory bodies. Data inconsistency and lack of in-depth preclinical characterization of functional products could heavily contribute to this issue. Today, the increased availability of omics platforms and bioinformatic algorithms for comprehensive data analysis can aid in the systematic characterization of microbe–microbe, microbe–matrix, and microbe–host interactions, providing useful insights about the maximization of their beneficial effects. The incorporation of these platforms in food science remains a challenge; however, coordinated efforts and interdisciplinary collaboration could push the field toward the dawn of a new era.
Highlights
Host interactions, providing useful insights about the maximization of their beneficial effects
Wheat, and dairy fermented products using lactic acid bacteria (LAB), molds, and yeasts were mainly performed in Europe, Australia, and North and South America, while people on the African continent mainly used root vegetables and milk
Raw material fermentation can produce new textures and flavors contributing to the hedonistic value of food, and secondly, the intake of these foodstuffs has been intuitively linked to the well-being of the consumers [2]
Summary
The concept of fermented foods originates from ancient years, as our ancestors tried to stretch out the life expectancy of raw materials and improve their safety characteristics. Fermented foods that are thought to provide a health benefit to the consumer are often referred to as “functional foods” or “nutraceuticals” [3] These foods can either be fortified with vitamins and bioactive compounds, such as phytochemicals, or contain probiotic microorganisms [4]. Food Safety Authority (EFSA) [8] From this perspective, we will critically discuss the current situation regarding fermented functional food products and provide new insights for the comprehensive characterization of their potential health benefits to consumers. Recent advances in omics and their increased accessibility have offered the opportunity to systematically characterize the composition and functional aspects of fermented products, as well as their effect on consumers Their incorporation into food science studies remains a challenge
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