Nutritional Value Of Food Research Articles

Microemulsion gel systems: Formulation, stability studies, biopolymer interactions, and functionality in food product development.

Microemulsion gels (MGs) are nanostructured systems created by the addition of thickening agents/biopolymers to a microemulsion's aqueous or oily phases, offering benefits like improved solubilization, enhanced stability, high encapsulation efficiency, and sustained release with versatile applications in food, pharmaceuticals, and cosmetology. MGs are intricate systems with thermodynamic robustness and controllable rheological characteristics crucial for obtaining high structural integrity and achieving innovative results regarding food product development in diverse areas of food, including colloidal carriers, food packaging, active compound delivery, antimicrobial vectors, and production of biopolymer nanoparticles. Therefore, a comprehensive analysis, hence understanding about MG systems, is needed to identify trends and gaps, helping researchers to identify promising areas for innovation and providing direction for future research. This review offers a comprehensive analysis of MG systems, their characteristics, formulation, formation mechanisms, design approaches, digestion dynamics, and rheological properties. MGs excel in solubilizing hydrophilic and lipophilic bioactives due to their enhanced viscosity and interconnected droplet network within the gel matrix. Despite their advantages, challenges, such as formulation complexity, require further understanding. This article also explores innovative biopolymers, characterization, and extensive applications, while addressing case studies, and emerging trends leveraging the potential of MG systems for enhancing food stability, functionality, and nutritional value.

Application and Recent Trends of Biotechnology in Sustainable Agriculture: A Brief Review

Biotechnology has emerged as one of the key tools in crop improvement and molecular breeding programmes. CRISPR, plant tissue culture, molecular breeding, transgenic development, marker assisted selection (MAS), and animal cloning are regarded as key methods in biotechnology. Over the last two decades this technology has abetted in improved quality, yield, tolerance to both biotic and abiotic stress; and plays a pivotal role in introduction of several new features in crop development programmes. In agricultural sector, it has multifarious applications in crop improvement, fisheries and in livestock enhancement. The introduction of GM and biofortified Crops has proved to be noteworthy in overall crop development programme. Biotechnology in agriculture not only has boosted farmer income in both developed and developing countries but also played a remarkable role in agricultural sustainability. To improve farmers' lifestyles and the status of agriculture while preserving international standards of food quality and nutritional value, it is essential to promote the use of biotechnology in agriculture and related fields. The article opens by defining sustainability and emphasizing the critical role of biotechnology in different fields in attainment of sustainable agriculture.

DETERMINANT OF FOOD SECURITY STATUS AMONG FARMING HOUSEHOLD IN KANO STATE NIGERIA

The study examines food security status and factors affecting it among farming household in Kano State, Nigeria. A total of 240 respondents were selected using a multistage sampling technique. Data were collected and analyzed using a schedule questionnaire and descriptive statistics respectively. The result showed that Majority are male ( 91.3 %) and 52.5% with education attainment below secondary school education. The mean age of the respondents is 44 years with an average of household number of 6people and an average income of 100, 708 Naira on a monthly basis. The study revealed an insignificant percentage (5%) of respondents as food secured while 95% were food insecure. Some of the factors claimed for food security status with their mean score include unavailability of local production of food consumed in the community(2.68), variability in weather(2.56), household income(2.66) as well as poor hygiene and manufacturing practices (2.39).It is thereby recommended that more effort should be made by the extension workers through government policies to educate the farmers more on reducing the effect of climate change in their production, diverse ways of storing their produce for later use and training on improving hygiene in handling food produce as well as best processing technique practices in order to retain food nutritional value. These will go a long way in increasing their income and healthy living.

Artificial Intelligence in Agro-Food Systems: From Farm to Fork

The current landscape of the food processing industry places a strong emphasis on improving food quality, nutritional value, and processing techniques. This focus arises from consumer demand for products that adhere to high standards of quality, sensory characteristics, and extended shelf life. The emergence of artificial intelligence (AI) and machine learning (ML) technologies is instrumental in addressing the challenges associated with variability in food processing. AI represents a promising interdisciplinary approach for enhancing performance across various sectors of the food industry. Significant advancements have been made to address challenges and facilitate growth within the food sector. This review highlights the applications of AI in agriculture and various sectors of the food industry, including bakery, beverage, dairy, food safety, fruit and vegetable industries, packaging and sorting, and the drying of fresh foods. Various strategies have been implemented across different food sectors to promote advancements in technology. Additionally, this article explores the potential for advancing 3D printing technology to enhance various aspects of the food industry, from manufacturing to service, while also outlining future perspectives.

Red Beetroot and Its By-Products: A Comprehensive Review of Phytochemicals, Extraction Methods, Health Benefits, and Applications

Beetroot (Beta vulgaris), a root vegetable known for its vivid natural color and nutritional profile, is a source of a wide range of bioactive compounds, including betalains, phenolics, vitamins, and antioxidants. These bioactive compounds are associated with many health-promoting properties, including antihypertensive, antioxidant, anti-inflammatory, and anticancer effects. The beetroot processing industry produces substantial by-products abundant in phytochemicals and betalains, presenting valuable opportunities for utilization. Therefore, it can replace synthetic additives and enhance the nutritional value of foods. By reducing waste and supporting a circular economy, beetroot by-products improve resource efficiency, cut production costs, and lessen the food industry’s environmental impact. Beetroot and its by-products are rich in phytochemicals that provide various wellness advantages. They support cardiovascular health, inhibit microbe-induced food spoiling, aid liver function, and reduce inflammation and oxidative stress. This paper presents a detailed review of current knowledge on beetroot and its by-products, focusing on their biochemical components, extraction and stabilization techniques, health benefits, and potential applications in the food industry. It underscores the versatility and importance of red beetroot and its derivatives, advocating for further research into optimized processing methods and innovative uses to enhance their industrial and nutritional value. By providing valuable insights, this review aims to inspire food scientists, nutritionists, and the agricultural sector to integrate beetroot and its by-products into more sustainable and health-oriented food systems.

Consumer awareness and adoption of multi-source edible oils: key influencing factors and barriers

Edible oils are essential to Indian cooking methods and flavour profiles and they have long been a component of human nutrition and culinary traditions. These oils, derived from a range of plant sources, significantly improve the taste, texture and nutritional value of food. In recent years, there has been a surge in interest in Multi-Source Edible Oils (MSEO), also known as blended oils, which combine two or more types of vegetable oils to create products with improved cooking properties and nutritional profiles. Edible oil consumption is influenced by various factors, such as marketing efforts, culinary preferences and health consciousness. As lifestyle-related health conditions such as cardiovascular disease and diabetes become more prevalent, many consumers are becoming more concerned about their cooking oil choices. The purpose of this study is to examine consumer awareness, adoption factors and barriers related to MSEO in Coimbatore, Tamil Nadu. The study uses statistical tools like factor analysis and Garrett ranking to identify the major factors and constraints in adopting MSEO. The study reveals that, while most respondents are aware of MSEO, only a few use it. Product performance emerges as the main factor influencing adoption, while marketing, health and economic variables also play a role. Major barriers include higher prices, preference for traditional oils and lack of knowledge. These findings can aid the development of strategies to enhance MSEO adoption, potentially leading to healthier dietary practices in the region.

Nanotechnological Applications in Current Innovative Approaches in Dairy Technology- A review

Nanotechnology offers significant potential in the dairy industry, influencing a range of products such as milk, cheese, yogurt, butter, fermented milk, and buttermilk. The use of both bottom-up and top-down processing approaches yields extensive insights into the intrinsic and extrinsic characteristics of dairy products. A variety of nano-techniques including nanoemulsion, nanoencapsulation, nanoliposomes, nanotubes, nanofibers, and nanocapsules are employed within the dairy industry. These methods, in conjunction with nanosensors, nanolaminates, and nanocoatings, act as efficient packaging solutions, providing critical information on product safety, stability, and quality. Nanotechnology is also highly effective in detecting foodborne pathogens and excels in pathogen control. It plays an essential role in food fortification by encapsulating nutrients, ingredients, and compounds, thus enhancing the texture, taste, aroma, quality, and nutritional value of food. Notably, nanoparticles such as zinc oxide, silver, and titanium demonstrate potent mechanisms for disrupting bacterial cell walls, aiding in compound absorption, and improving physiological functions. This review presents the applications of nanotechnology in the dairy industry, along with pertinent studies and their outcomes regarding the utilization of these technologies in dairy products.

The Impact of Peatland Damage and Its Influence on Food Security Policy in Sungai Apit Sub-District in 2023

The deterioration of peatlands will have a considerable impact on food security, which is of strategic importance with regard to social resilience, economic stability, political stability, national resilience, and national independence. This research project has the following objectives: (1) to identify food security policies and peat management policies in the Sungai Apit District; (2) to analyze the impact of peatland damage on food sustainability in the Sungai Apit District; and (3) to analyze the relationship between food security policies and peat management in the Sungai Apit District. This research employs the “Triple Helix” theory, as proposed by Etzkowitz and Leydersdorff (1995). The triple helix model is a qualitative research method that describes social behavior in society aimed at creating cooperative synergies between three key actors: academia (A), business (B), and government (G). The findings of this study indicate that the degradation of peatlands in Sungai Apit District has a detrimental impact on agricultural productivity, the incidence of environmental disasters, the quality of water sources, soil degradation, biodiversity loss, climate change, and socio-economic consequences. By implementing a triple helix collaboration policy, it is possible to achieve food sovereignty, which entails engaging the academic, business, and government sectors, particularly to enhance the accessibility, affordability, consumption, and nutritional value of food in Sungai Apit District.

Non-destructive detection of milk nutritional components based on hyperspectral imaging.

As consumers increasingly prioritize food safety and nutritional value, the dairy industry faces a pressing need for rapid and accurate methods to detect essential nutritional components in milk, such as fat, protein, and lactose. Hyperspectral imaging (HSI) technology, known for its non-destructive, fast, and precise nature, shows great promise in food quality assessment. However, the high dimensionality of HSI data poses challenges for effective band selection and model optimization. Additionally, prior studies primarily focus on predicting single nutritional components without addressing simultaneous multi-component detection. To overcome these challenges, this study presents a comprehensive approach that integrates moving average smoothing and first derivative (MA-FD) preprocessing, the improved coati optimization algorithm (ICOA), and the CatBoost model for multi-target regression. ICOA incorporates the good point set strategy, dynamic opposition-based learning, and the golden sine algorithm, which significantly enhance its global search capability and convergence speed in band selection. Combined with CatBoost's multi-target prediction capability, this method enables accurate detection of fat, protein, and lactose levels in milk. Experimental results demonstrate high prediction accuracy, with the calibration set achieving an multi-target coefficient of determination (MultiR2) of 0.9992 and multi-target root mean square error (MultiRMSE) of 0.0240, while the prediction set yielded an MultiR2 of 0.9797 and MultiRMSE of 0.1181. Prediction set R2 values for fat, protein, and lactose were 0.9658, 0.9910, and 0.9825, respectively. The proposed method demonstrates robust predictive accuracy and reliability in milk quality assessment, and its potential for application in broader food quality assessments is substantial. PRACTICAL APPLICATION: This study provides a rapid, non-destructive method for assessing milk quality by detecting key nutritional components through hyperspectral imaging, combined with MA-FD preprocessing, ICOA for band selection, and CatBoost for multi-target regression. This approach offers the dairy industry a reliable, non-invasive solution that supports quality control and helps safeguard consumer health.

MINERAL CONTENT OF VACCINIUM ARCTOSTAPHYLOS AND VACCINIUM MYRTILLUS FRUITS

Introduction. Analysis of mineral content of food and cultural medicinal plants is necessary in the quality assessment. Quantity and essential trace elements may do complexes with biological active substances in the plants and effect at the food nutritional value and pharmacological effects. Vac-cinium myrtillus and Caucasian endemic V. arctostaphylos are rich food products and source of anthocyanin for pharmacy and medicine. Aim – the comparative investigation of mineral content of Vaccinium arctostaphylos and V. myrtillus fruits. Material and methods. We investigated mineral content (36 elements) in the air-dried fruits of Vaccinium arctostaphylos and V. myrtillus and in the ash obtained by the method of State Pharmacopoeia of Russian Federation XV edition. Then we used inductively coupled plasma mass spectrometry after acid mineralization. Results. There are 21 and 22 elements in the Vaccinium arctostaphylos and V. myrtillus fruits respectively: 5 – major elements, 5 – trace elements and 12 – metals. There are 24 elements in the ash of both species: 5 – major elements, 5 – trace elements, 14 – metals. Potassium, phosphorus, calci-um, manganese, barium and rubidium are the main elements in the fruits and ash. Conclusions. Vaccinium arctostaphylos and V. myrtillus fruits have similar mineral profile, the main components are potassium, calcium, magnesium, manganese, iron. The accumulation of rubidium and barium is a feature of the fruits of two types of blueberries.

Trust in nutrition, subjective norms and urban consumers' purchase behavior of quinoa products: explanation based on preference heterogeneity.

With the increase of disposable income and the awakening of health consciousness of Chinese residents, higher requirements have been put forward for the nutritional value of food. To meet the market demand and promote the high-quality development of the whole quinoa industry chain, this study aimed to analyze the purchase behavior of quinoa from the aspects of nutritional trust and subjective norms. Based on 1,078 micro-survey data from 16 administrative districts in Shanghai, this paper empirically examined the influence of trust in nutrition and subjective norms on consumers' purchase behavior and willingness to pay of quinoa products, and further investigated the moderating effect of preference heterogeneity. Results show that 38.22% of respondents have purchased quinoa products. Trust in nutrition and subjective norms can not only promote their purchasing behavior, but also improve consumers' willingness to pay for quinoa products. The analysis of the moderating effect shows that both the purchase behavior and the willingness to pay are affected by the preference heterogeneity, and the cognitive preference will weaken the positive influence of subjective norms on the purchase behavior, while the nutritional preference of consumers can strengthen the positive influence of trust in nutrition on the willingness to pay. Therefore, this paper suggests that strengthens research and development of products market oriented, implements certification and labeling schemes for nutrition and other properties of products, intensifies publicity and promotion of products to enhancing consumers' awareness of healthy diet.

NANOTECHNOLOGY-ENABLED FOOD SAFETY: INNOVATIVE SOLUTIONS FOR AGRICULTURAL DEVELOPMENT, SMART PACKAGING, DELIVERY SYSTEMS, AND FOOD SECURITY

Nanotechnology is playing an important role to develop modern solutions in food safety and agriculture that make it highly efficient as well as safe. This paper is aimed at dissecting how nanotechnology can be used in smart packaging, delivery systems and food security in agriculture. Smart packaging instills such features like increased shelf life, food safety, and real-time monitoring of food quality when nanomaterials are incorporated into the packaging system. Hi-tech delivery systems made possible through nanotechnology improve the effectiveness of agrochemicals, minimize the adverse effects on the environment, and reclaim the principles of sustainable farming. In addition, nanotechnology helps to protect food from spoilage as well as enhance crop quality, yield, and pest resistance, and upgrade the nutritional value of foods. Combining the results of the current state of nanotechnology development and its future prospects, this paper recognizes nanotechnology as a powerful tool for the agricultural industry and a secure food supply chain.

Making Sense of the Relationship Between Ultra-Processed Foods, Obesity, and Other Chronic Diseases.

Ultra-processed foods (UPFs) is a food category within the NOVA system. The key feature of UPFs are foods that have been highly processed and contain various additives, especially those that are industrially produced. It is claimed that UPFs are inherently unhealthy. The classification system is highly controversial. This paper critically evaluates the evidence. In stark contrast to conventional systems for food classification, the NOVA system disregards the nutritional values of foods. As a result, many foods generally considered to be healthy are included as UPFs, whereas many unhealthy foods are excluded. Epidemiological studies, mainly prospective cohort studies, have consistently reported an association between the intake of UPFs and risk of obesity, cardiovascular disease (CVD), type 2 diabetes, common mental disorders (especially depression), and all-cause mortality. A similar association has been reported for cancer and hypertension, but the supporting evidence is weaker. The most plausible explanation for this is that the associations are largely due to a limited number of unhealthy foods, such as processed meat and sugar-sweetened beverages. Studies of the relationship between UPFs and obesity present a different picture. There is much evidence that suggests that UPFs play a major causal role in obesity. The high contents of fat, sugar, carbohydrates, and sodium commonly present in UPFs makes these foods hyperpalatable. In addition, UPFs typically have a high energy density. As a result of these two features of UPFs, most people consume an excessive energy intake when presented with UPFs. Because UPFs include a wide range of foods, many of which are healthy, it is likely that while many UPFs are obesogenic, many others are not.

From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society.

The impact of food technology and product development on the nutritional quality of foods is discussed in the context of food classification schemes, clinical research, and sociocultural studies. Food processing operations are analyzed in terms of their beneficial and detrimental consequences for the nutritional value of foods and ingredients. Several classification schemes are discussed, including dietary guidelines, nutrition information panels, and nutritional scores. The health impact of processed and ultraprocessed foods is discussed in connection with the processing-formulation scheme previously developed by the authors. The importance of product development as a driver for the food industry is highlighted, and formulation-based approaches to improve the healthfulness of industrially produced foods are discussed. Finally, the public perception of processed foods and its impact on the industry are discussed, and the need for a broad engagement among stakeholders to ensure the sustainability of our food system and healthy diets for individuals is emphasized.

Antioxidant Properties of Freeze Dried Mix Fruits and Vegetables Product ‘Miss Freezy’ Using Lyophilization Method

Background: The proper processing of fruits and vegetable-based food products will improve appearance, taste, bioactivities, and preservation. Freeze-dried (FD) or lyophilization of foods extends shelf life and preserves food's nutritional value and bioactivities. The objective of this study is to compare the antioxidant properties, nutritional value, and vitamins of fresh fruit-vegetables and the combined FD product. Methods: A combination of fruits (mango, papaya, star-fruit, guava, banana, bengkuang), and vegetables (cucumber), called “Miss Freezy” were cleaned with an ozonizer and processed using the lyophilization method. The antioxidant activities measured included 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-Diphenyl-1-picrylhydrazyl (DPPH), and Hydrogen Peroxide (H2O2) assay. While the proximate analysis measured was the determination of water content, ash content, fat content, protein and carbohydrate content, and vitamin C. Results: The value of antioxidant activity in fruit-vegetable combination FD products was higher than in fresh fruit. The median inhibition concentration (IC50) of DPPH, ABTS, and H2O2 scavenging activities were guava 48.74 µg/ml, guava 128.39 µg/ml, and banana 155.55 µg/ml, respectively. The results showed that the water content of fresh fruits, and vegetables was greater than FD products and inversely proportional to the level of ash, fat, protein, carbohydrates, and vitamin C lower than FD products. Conclusions: Based on the results of antioxidant activities, proximate analysis and vitamin C of the FD product was higher than fresh fruits and vegetables. The FD fruit-vegetable combination product can be used as an alternative snack product that is practical and healthy.

A Review on Malnutrition in Children: Management and Treatment

Abstract: Malnutrition in children is a major problem in developing countries. An increased number of children are dying because of a lack of nutrition in their regular diet. The nutritional value of food during the growing stage of children is important. The development of the human body requires various types of nutrition for normal growth, which is obtained from a regular healthy diet. In this study, an exhaustive literature survey was done using Pubmed, Google Scholar, and various other internet sources, and also other reference records were studied. This review highlighted the causes and consequences of the perpetual lack of a healthy diet that leads to malnutrition. It also summarized the steps taken for the management and treatment of malnutrition. This review may be a vital tool for the researchers working on malnutrition for its proper understanding.

Bio Nanoparticles as Antimicrobial Agents

One such novel technology is nanotechnology, which has been revolutionized in health care, textile, materials, information and communication technology, and energy sectors too. There are many ways depicted in various literatures to synthesize silver nanoparticles. These include physical, chemical, and biological methods. The physical and chemical methods are numerous in number, and many of these methods are expensive or use toxic substances which are major factors that make them “not so favored” methods of synthesis. An alternate, feasible method to synthesize silver nanoparticles is to employ biological methods of using microbes and plants. Biotechnology has considered a safe agricultural tool to enhance crop protection, subsequently to produce more agricultural products, improve food process, nutritional value, and better flavor. Side by side it has detrimental ecological consequences such as spreading genetically engineered genes to indigenous plants, elevated toxicity, which may transmit through food chain, disrupting nature’s system of pest control, developing new weeds or virus strains, biodiversity loss, and insecticidal resistance (Goswami et al., 2010). Hence, it is necessary to bring forth new innovative technology/methods to overcome the above mentioned problems. The potential application of biogenic nanoparticles as antimicrobial agents will be also reviewed. The mechanism of action of nanoparticles as bactericidal and antifungal agents will be highlighted in this chapter.

Role of chemistry in modern world: Boons and banes of chemical coating effects on human health

Water is the principal component of fresh fruits and Vegetable which constitutes between 80 to 90% of a produce's fresh weight. Fruits are covered by a layer of natural wax which acts as a barrier to reduce moisture loss and at the same times give the fruit a shiny surface. Besides orange shellac, other common materials used for these purposes include starch, carrageenan, alginates, wood rosin and various waxes. Panko breadcrumbs are crucial to the vegetables being very crispy. The coatings are typically made from natural materials, such as CHI, cellulose, and pectin that are safe for human consumption. The multilayer coating method has been shown to be effective in extending the shelf life of a variety of fresh fruits and vegetables, including apples, strawberries, tomatoes, and cucumbers. Both natural waxes (carnauba, shellac, beeswax or resin) and petroleum-based waxes (usually proprietary formulae) are used, and often more than one wax is combined to create the desired properties for the fruit or vegetable being treated. However, chemical treatments, such as copper sulfate, rhodamine oxide, malachite green, and deadly carbide, used on green vegetables to enhance coloration and freshness, are often counterproductive to their nutritional value. There is multiple health risks associated with these chemicals. This study reveals that food preservatives have made a big difference in eating food every day. They help keep the food safe because they add these chemicals to prevent spoilage and retard prevent or control undesirable changes in flavor, color, texture, or consistency of food and nutritive value of food which means the Control natural spoilage of food.

UHPLC-QQQ-MS/MS method for the simultaneous quantification of 18 amino acids in various meats.

Amino acids are an essential source of human protein, and their content and composition are the main factors determining food protein utilization rate. Determining amino acids is essential in the component analysis of food. Therefore, a groundbreaking technique was developed utilizing ultra-high performance liquid chromatography interfaced with a triple quadrupole mass spectrometer (UHPLC-QQQ-MS/MS) for concurrently quantifying 18 amino acids across various types of meat. According to the test results, it can be known that the average content of glutamate (2.03 × 104 ± 3.94 × 103 μg/g in pig feet) was the highest in all meat samples, and the content of aspartate (0.0945 ± 0.0950 μg/g in pork) was the lowest, which was not detected in some samples such as beef and lean meat. Orthogonal partial least-squares discrimination analysis (OPLS-DA) showed: (1) 13 amino acids (arginine, valine, serine, alanine, lysine, glycine, asparagine, methionine, proline, threonine, glutamate, phenylalanine, and leucine, VIP > 1) were used as characteristic amino acids between pork and pig feet; (2) serine, threonine, alanine, histidine, asparagine, and arginine (VIP > 1) were used as signature amino acids in different components of pork (lean meat, fat, and pigskin); (3) asparagine, glutamate, histidine, tyrosine, and valine (VIP > 1) were considered as signature amino acids in different types of meats (pork, mutton, beef, and chicken). This study provides a new UHPLC-QQQ-MS/MS method for the determination of amino acid content in meat and also provides data support for the comprehensive evaluation of the nutritional value of foods containing amino acids.

Microorganisms in Fermented Foods and Their Effects on the Human Body

In recent years, microorganisms in fermented foods have shown an important role in regulating human health. Studies have shown that probiotics have significant health benefits in fermented foods, such as improving gut health, stimulating immune function, and promoting metabolism, and mental health. Specifically, lactic acid bacteria in yogurt can increase the number of beneficial bacteria in the intestines and reduce the growth of pathogenic bacteria, and yeasts such as Saccharomyces cerevae have multiple health effects on intestinal microbiota protection and anti-inflammation. In addition, various enzymes and metabolites produced by Aspergillus during fermentation process can improve the nutritional value of food. However, although lots of research has been done, the understanding of the microbial mechanism under different fermentation conditions is still insufficient. In this article, the types and influencing factors of microorganisms in yogurt, wine and seasoner were reviewed. The effects of temperature, pH value, fermentation time and other conditions on microbial activity and product quality were analyzed. The results showed that suitable fermentation conditions could significantly increase microbial activity, improve product flavor and health function, and provide a theoretical basis for optimizing the production process of fermented food. The article provides a theoretical basis for improving the fermented food production process, thus helping to improve product quality and market competitiveness. However, this article has some limitations like the lack of understanding of interactions between different microorganisms. Future research should focus on examining the collaborative relationship between these microbes to improve the health benefits and production efficiency of fermented foods.