Fermented Food: Health and Benefit

Order results

Result details

Journals

Show export options Show export options

Select all

Export citation of selected articles as:

23 pages, 876 KiB

Open AccessReview

Exploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae

by Monize Bürck, Ailton Cesar Lemes, Mariana Buranelo Egea and Anna Rafaela Cavalcante Braga

Fermentation 2024, 10(12), 649; https://doi.org/10.3390/fermentation10120649 - 16 Dec 2024

Viewed by 916

Abstract

Fermentation is an ancient bioprocess that harnesses the power of microorganisms to convert raw ingredients into valuable and safe food products. There has been a growing interest in using fermentation to create safe, nutritious, and sustainable foods, particularly with the incorporation of microalgae. This review highlights fermentation’s potential benefits and challenges, focusing on microalgae and its metabolites. Bioactive peptides released during microalgae fermentation have garnered attention for their potential health benefits, particularly their antidiabetic actions. Studies suggest that these peptides can help regulate blood glucose levels and improve insulin sensitivity, presenting a promising avenue for developing foods that nourish and contribute to disease prevention. As awareness grows regarding health and sustainability, there is an increasing demand for safe and sustainable food options. Fermented products, particularly those utilizing microalgae, are often perceived positively by among consumers owing to their perceived benefits. Educating consumers on the advantages of fermented foods, including their nutritional value and sustainability, can further enhance market acceptance and commercialization. Thus, the present work aims to explore the literature to study the potential and challenges of fermentation as a tool to produce sustainable foods, focusing on microalgae as an ingredient. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

► Show Figures

Figure 1

33 pages, 10865 KiB

Open AccessArticle

A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum Mycelium

by Yingxian Guan, Tong Zhao, Anrong Zhang, Di Zhang, Xiaoxiao Huang, Xiao Fang, Jiajun Geng and Jie Gang

Fermentation 2024, 10(12), 618; https://doi.org/10.3390/fermentation10120618 - 3 Dec 2024

Viewed by 628

Abstract

Dietary intervention is the basis for the treatment of diabetes mellitus. This study employed Ganoderma lucidum (GL) mycelium to ferment a compound medium of oat and purple potato (OPP), optimized fermentation conditions to increase the triterpene content in the resulting product (F-OPPF), and systematically investigated the impact of fermentation on the nutritional quality, structural characteristics, and functional properties of OPP. The results indicated that the triterpene content in F-OPPF significantly increased from 8.53 mg/g to 17.23 mg/g under optimal conditions (temperature: 28 °C, inoculum size: 10%, material quantity: 36 g/250 mL, and fermentation time: day 13). Fermentation resulted in enhanced nutritional quality, with increased contents of protein, soluble protein, crude fiber, ash, mineral elements, essential amino acids, polysaccharides, flavonoids, and total phenols. Mycelium not only enveloped the OPP surface but also penetrated its interior, forming a porous honeycomb-like structure. The types of reactive groups and crystals (C + V-type) were not changed after fermentation, while the crystallinity increased. F-OPPF exhibited positive changes in thermogravimetric properties, antioxidant and hypoglycemic activities, and adsorption capacity of insoluble dietary fiber. Additionally, incorporating F-OPPF into the diet markedly reduced fasting blood glucose levels and promoted weight gain in T2DM rats induced by a high-fat diet and streptozotocin. The fermented groups exhibited improvements in glyco- and lipo-metabolism, oxidative stress, and the function and pathological morphology of the pancreas, liver, and kidneys compared to the unfermented group. Collectively, these findings suggested that GL mycelium fermentation enhanced the nutritional and functional values of OPP, and F-OPPF holds potential as a raw material for developing diabetic-friendly foods. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

► Show Figures

Figure 1

16 pages, 4159 KiB

Open AccessArticle

Optimizing the Brewing Process, Metabolomics Analysis, and Antioxidant Activity Analysis of Complexed Hongqu Rice Wine with Kiwiberry

by Mengze Wang, Yuxin Liu, Xing Guo, Yuping Ding and Dejiang Liu

Fermentation 2024, 10(10), 494; https://doi.org/10.3390/fermentation10100494 - 26 Sep 2024

Viewed by 936

Abstract

Hongqu rice wine is a traditional Chinese yellow wine produced from a single ingredient. To enhance the competitiveness of the product and better adapt to market development trends, the development of a complexed Hongqu rice wine using a variety of ingredients is necessary to enhance the nutritional value of the product and diversify its flavor. This study explored production technology for the development of a complexed Hongqu rice wine using kiwiberry as the raw material. The mixed fermentation process was optimized using single-factor experiments and response surface methodology (RSM). The optimal conditions were a juice addition time of 93 h, a fermentation temperature of 31 °C, and a juice addition amount of 75 g/100 g. Under these conditions, the complexed Hongqu rice wine had an alcohol content of 8.7% vol, a total phenolic content of 0.42 mg GAE/mL, and a total flavonoid content of 0.32 mg CE/mL. In total, 27 metabolites were identified. The relative levels of 15 metabolites, including quercetin-3-glucoside and rutin, increased significantly after the adding of the kiwiberry (VIP > 1.0, p < 0.05, FC > 2). Antioxidant activity experiments showed that the Hongqu rice wine had notable antioxidant capacity and that adding the kiwiberry significantly enhanced this capacity. Additionally, the complexed Hongqu rice wine exhibited hypoglycemic and bile acid-binding properties. It achieved 78.68 ± 0.44% inhibition of α-amylase and 58.02 ± 0.50% inhibition of α-glucosidase. The binding activities with sodium glycocholate, sodium cholate, and sodium taurocholate were 40.25 ± 0.64%, 49.08 ± 1.05%, and 60.58 ± 0.80%, respectively. Consequently, a complexed Hongqu rice wine rich in quercetin-3-glucoside and rutin, with notable antioxidant activities, was developed. This wine has potential applications in functional food development. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

► Show Figures

Figure 1

18 pages, 3515 KiB

Open AccessArticle

Identification of Bioactive Substances Derived from the Probiotic-Induced Bioconversion of Lagerstroemia speciosa Pers. Leaf Extract That Have Beneficial Effects on Diabetes and Obesity

by Byung Chull An, Sang Hee Kwak, Jun Young Ahn, Hye Yeon Won, Tae Hoon Kim, Yongku Ryu and Myung Jun Chung

Microorganisms 2024, 12(9), 1848; https://doi.org/10.3390/microorganisms12091848 - 6 Sep 2024

Viewed by 976

Abstract

Lagerstroemia speciosa L. (Banaba) has been used as a functional food because of its diuretic, decongestant, antipyretic, anti-hyperglycemic, and anti-adipogenic activities. Triterpene acids, including corosolic acid, oleanolic acid, and asiatic acid, are the principal phytochemicals in Banaba and are potentially anti-diabetic substances, owing to their effect on blood glucose concentration. Bioconversion of Banaba leaf extract (BLE) by Lactobacillus plantarum CBT-LP3 improved the glucose uptake, insulin secretion, and fat browning of this functional food. Furthermore, we identified asiatic acid, which was found to be increased by 3.8-fold during the L. plantarum CBT-LP3-mediated bioconversion process using metabolite profiling. Most previous studies have focused on corosolic acid, another triterpene acid that is a known anti-diabetic compound and is used to standardize BLE preparations. However, asiatic acid is the second most common of the triterpene acids and is also well known to have anti-diabetic properties. The present study has provided strong evidence that asiatic acid represents an alternative to corosolic acid as the most important active compound. These results suggest that the probiotic-mediated bioconversion of BLE may improve the anti-diabetic effects of this functional food. This implies that the consumption of a probiotic should be encouraged for people undergoing BLE treatment to improve its anti-diabetic effects. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

► Show Figures

Figure 1

11 pages, 484 KiB

Open AccessArticle

Artisanal Cream Cheese Fermented with Kefir Grains

by Denise Rossi Freitas, Eliana Setsuko Kamimura and Mônica Roberta Mazalli

Fermentation 2024, 10(8), 420; https://doi.org/10.3390/fermentation10080420 - 13 Aug 2024

Cited by 1 | Viewed by 1146

Abstract

This is the first study that investigates the effect of kefir with an emphasis on the production of short-chain fatty acids (SCFAs) during the fermentation process in food products. The products developed and characterized were an artisanal cream cheese without cream and one with added cream, and for the analysis of the fatty acid profile, both cream cheeses were compared with commercial cream cheese. The artisanal cream cheese had a high amount of lactic acid bacteria characterizing the product formed by Lactobacilli and a low concentration of lactose due to the fermentation process. Compared to commercial cream cheese, our products without and with added cream had a higher concentration of short-chain fatty acids (SCFAs), especially butyric acid, which is important for the health of the gastrointestinal tract, omega 3, and oleic fatty acid, which has been associated with the prevention and control of some diseases. Overall, the artisanal cream cheese cream with fermented cream with kefir grains is a functional product with an innovative character compared to current products on the market and was well accepted by the younger public. This new product comes as an option for those who need to change their eating habits and maintain a healthy lifestyle. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

► Show Figures

Figure 1

28 pages, 2877 KiB

Open AccessArticle

Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics

by Ophélie Gautheron, Laura Nyhan, Arianna Ressa, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt and Aylin W. Sahin

Fermentation 2024, 10(7), 360; https://doi.org/10.3390/fermentation10070360 - 16 Jul 2024

Cited by 2 | Viewed by 1956

Abstract

Plant protein ingredients are gaining attention for human nutrition, yet they differ significantly from animal proteins in functionality and nutrition. Fungal solid-state fermentation (SSF) can modulate the composition and functionality, increasing their applicability in foods. Quinoa flour (QF) served as a substrate for Aspergillus oryzae and Rhizopus oligosporus, resulting in two fermented ingredients (QFA and QFR) with different nutritional, functional, and aroma characteristics. A higher increase in protein (+35%) and nitrogen (+24%) was observed in the QFA, while fat was predominantly increased in the QFR (+78%). Fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) decreased in the QFR but increased in the QFA due to polyol production. Metabolomic analysis revealed higher lactic acid concentrations in the QFA, and higher citric, malic, and fumaric acid contents in the QFR. The SSF reduced most antinutrients, while R. oligosporus produced saponins. Olfactometry showed the development of fruity ester compounds and a decrease in metallic and cardboard aromas. Both ingredients showed an enhanced water-holding capacity, with the QFA also demonstrating an increased oil-holding capacity. Complex formation increased the particle size, reduced the solubility, and decreased the foaming properties. Mycelium production darkened the ingredients, with the QFR having a higher differential colour index. This study highlights the potential of SSF to produce ingredients with improved nutritional, sensory, and functional properties. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

► Show Figures

Figure 1

20 pages, 1181 KiB

Open AccessReview

Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages

by Margarita Saubenova, Yelena Oleinikova, Alexander Rapoport, Sviatoslav Maksimovich, Zhanerke Yermekbay and Elana Khamedova

Fermentation 2024, 10(7), 359; https://doi.org/10.3390/fermentation10070359 - 16 Jul 2024

Cited by 4 | Viewed by 2362

Abstract

Milk serves as a crucial source of natural bioactive compounds essential for human nutrition and health. The increased production of high-protein dairy products is a source of whey—a valuable secondary product that, along with other biologically valuable substances, contains significant amounts of whey proteins and is often irrationally used or not utilized at all. Acid whey, containing almost all whey proteins and approximately one-quarter of casein, presents a valuable raw material for generating peptides with potential health benefits. These peptides exhibit properties such as antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, antihypertensive, antithrombotic, opioid, mineral-binding, and growth-stimulating activities, contributing to improved human immunity and the treatment of chronic diseases. Bioactive peptides can be produced by enzymatic hydrolysis using a variety of proteolytic enzymes, plant extracts, and microbial fermentation. With the participation of plant enzymes, peptides that inhibit angiotensin-converting enzyme are most often obtained. The use of enzymatic hydrolysis and microbial fermentation by lactic acid bacteria (LAB) produces more diverse peptides from different whey proteins with α-lactalbumin and β-lactoglobulin as the main targets. The resulting peptides of varying lengths often have antimicrobial, antioxidant, antihypertensive, and antidiabetic characteristics. Peptides produced by LAB are promising for use in medicine and the food industry as antioxidants and biopreservatives. Other beneficial properties of LAB-produced, whey-derived peptides have not yet been fully explored and remain to be studied. The development of whey drinks rich in bioactive peptides and based on the LAB proteolytic activity is underway. The strain specificity of LAB proteases opens up broad prospects for combining microorganisms to obtain products with the widest range of beneficial properties. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

► Show Figures

Figure 1

16 pages, 1159 KiB

Open AccessArticle

Harnessing Fermented Soymilk Production by a Newly Isolated Pediococcus acidilactici F3 to Enhance Antioxidant Level with High Antimicrobial Activity against Food-Borne Pathogens during Co-Culture

by Sitha Chan, Kaemwich Jantama, Chutinun Prasitpuriprecha, Supasson Wansutha, Chutchawan Phosriran, Laddawan Yuenyaow, Kuan-Chen Cheng and Sirima Suvarnakuta Jantama

Foods 2024, 13(13), 2150; https://doi.org/10.3390/foods13132150 - 7 Jul 2024

Viewed by 1459

Abstract

In this study, a newly isolated Pediococcus acidilactici F3 was used as probiotic starter for producing fermented soymilk to enhance antioxidant properties with high antimicrobial activity against food-borne pathogens. The objectives of this study were to investigate optimized fermentation parameters of soymilk for enhancing antioxidant property by P. acidilactici F3 and to assess the dynamic antimicrobial activity of the fermented soymilk during co-culturing against candidate food-borne pathogens. Based on central composite design (CCD) methodology, the maximum predicted percentage of antioxidant activity was 78.9% DPPH inhibition. After model validation by a 2D contour plot, more suitable optimum parameters were adjusted to be 2% (v/v) inoculum and 2.5 g/L glucose incubated at 30 °C for 18 h. These parameters could provide the comparable maximum percentage of antioxidant activity at 74.5 ± 1.2% DPPH inhibition, which was up to a 23% increase compared to that of non-fermented soymilk. During 20 days of storage at 4 °C, antioxidant activities and viable cells of the fermented soymilk were stable while phenolic and organic contents were slightly increased. Interestingly, the fermented soymilk completely inhibited food-borne pathogens, Salmonella Typhimurium ATCC 13311, and Escherichia coli ATCC 25922 during the co-culture incubation. Results showed that the soymilk fermented by P. acidilactici F3 may be one of the alternative functional foods enriched in probiotics, and the antioxidation and antimicrobial activities may retain nutritional values and provide health benefits to consumers with high confidence. Full article

(This article belongs to the Topic Fermented Food: Health and Benefit)

► Show Figures

Figure 1

Show export options Show export options

Select all

Export citation of selected articles as:

Displaying articles 1-8

Submit your Abstract

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Applied Microbiology applmicrobiol	-	-	2021	16.3 Days	CHF 1000	Submit
Fermentation fermentation	3.3	3.8	2015	15.7 Days	CHF 2100	Submit
Foods foods	4.7	7.4	2012	14.3 Days	CHF 2900	Submit
Microbiology Research microbiolres	2.1	1.9	2010	16.7 Days	CHF 1600	Submit
Microorganisms microorganisms	4.1	7.4	2013	13.4 Days	CHF 2700	Submit

Topic Menu

Topic Editors

Fermented Food: Health and Benefit

Topic Information

Keywords

Participating Journals

Published Papers (8 papers)

Further Information

Guidelines

MDPI Initiatives

Follow MDPI