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Antioxidants
Special Issues
The Antioxidants in Fermented Foods
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The Antioxidants in Fermented Foods

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: 30 November 2024 | Viewed by 643

Special Issue Editors

Prof. Dr. Yves Waché

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Guest Editor
International Joint Research Laboratory “Tropical Bioresources & Biotechnology” UMR PAM, Institut Agro Dijon, Université de Bourgogne, 1 Esplanade Erasme, 21078 Dijon, France
Interests: bioactive compounds from microorganisms; food; fermentation; metabolism; biodiversity; functionality of microorganisms
Special Issues, Collections and Topics in MDPI journals
Dr. Nadjet Benaida-Debbache

E-Mail Website
Guest Editor
Laboratory of Applied Biochemistry, Faculty of Natural and Life Sciences, Bejaia University, Bejaia 06000, Algeria
Interests: oxidative stress; green extraction of secondary metabolites from plants; extraction and biological activity of primary metabolites from plants; characterization and biological activity; molecular mechanisms of antioxidant activity
Special Issues, Collections and Topics in MDPI journals
Dr. Fares Boudjouan

E-Mail Website
Guest Editor
Environmental Engineering Laboratory, Faculty of Technology, University of Bejaia, Bejaia 06000, Algeria
Interests: biomaterials; biophysical and biological properties; chemical biology; immobilization; encapsulation and drug delevery; antioxydant activity; nanomedecine and nanobiology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented food is garnering prolific attention from consumers, who have a special interest in what these products may offer to their health. The presence of antioxidants can determine the healthy properties of these foods.

This Special Issue therefore aims to provide an overview of the chemical or microbiological production of antioxidants from the initial food matrices, the antioxidant products of the microbial metabolism, as well as the methods employed to perform in vitro/in vivo evaluations of these properties and their impact on health.

Prof. Dr. Yves Waché
Dr. Nadjet Benaida-Debbache
Dr. Fares Boudjouan
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fermentation
  • microorganism metabolism
  • transformation of plant precursors
  • antioxidant activity

Published Papers (1 paper)

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Research

20 pages, 2250 KiB  
Article
Effects of Lactic Acid Bacteria on Reducing the Formation of Biogenic Amines and Improving the Formation of Antioxidant Compounds in Traditional African Sourdough Flatbread Fermentation
by Alaa Ahmed Alsiddig Hassan, Young Hun Jin and Jae-Hyung Mah
Antioxidants 2024, 13(7), 844; https://doi.org/10.3390/antiox13070844 - 14 Jul 2024
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Abstract
This study investigated the safety and functionality of traditional African sourdough flatbread (kisra), based on the content of biogenic amines (BAs) and antioxidant compounds and their improvement using lactic acid bacteria (LAB) species. The primary BAs detected in naturally fermented kisra were tyramine, [...] Read more.
This study investigated the safety and functionality of traditional African sourdough flatbread (kisra), based on the content of biogenic amines (BAs) and antioxidant compounds and their improvement using lactic acid bacteria (LAB) species. The primary BAs detected in naturally fermented kisra were tyramine, histamine, putrescine, and cadaverine, with putrescine being the most abundant after baking. In vitro BA production of microorganisms isolated from kisra sourdough revealed that the Enterococcus genus contributed to tyramine accumulation, whereas presumptive yeasts may contribute to putrescine and cadaverine accumulation. The use of LAB species, including Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Levilactobacillus brevis, and Weissella cibaria, significantly reduced putrescine content to less than about 23% of that of naturally fermented kisra, and eliminated tyramine, histamine, and cadaverine formation. Meanwhile, DPPH scavenging activity, total polyphenolic content, and tannin content in naturally fermented kisra were 85.16%, 1386.50 µg/g, and 33.16 µg/g, respectively. The use of LAB species did not affect the DPPH scavenging activity or tannin content but significantly increased the total phenolic content by up to 20% compared to naturally fermented kisra. Therefore, fermentation with LAB starter cultures might be a promising approach to improve the safety related to BAs as well as the functionality of kisra bread. Full article
(This article belongs to the Special Issue The Antioxidants in Fermented Foods)
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