Editorial: Enhancing nutrient profile, safety, and sustainability with fermentation technology
Frontiers in Nutrition,
Journal Year:
2025,
Volume and Issue:
12
Published: Feb. 25, 2025
and
food
security.
The
ancient
process
of
fermentation
subsequent
fermented
foods
have
provided
vital
staples
for
mankind
throughout
history.
It
has
evolved
over
the
years
with
advanced
technologies
broader
substrate
sources.
By
definition,
it
is
a
metabolic
driven
transformative
which
through
microbial
activities
enzymatic
actions
enhances
bioavailability,
digestibility,
nutritional
values,
safety
organoleptic
properties
foods.Further
to
this
are
associated
reduction
and/or
elimination
antinutritive
constituents
toxic
compounds
in
food.
This
age-long
experiencing
renaissance
modern
scientific
understanding
technological
advances,
offering
solutions
enhancing
nutrient
composition,
improving
providing
sustainable
special
issue
on
"Enhancing
Nutrient
Profile,
Safety,
Sustainability
Fermentation
Technology"
brings
together
nine
innovative
studies
that
explore
different
applications
across
diverse
range
products.Fermentation
improves
profile
by
transforming
into
bioavailable
nutrients
synthesizing
bioactive
compounds.
study
Zhao
et
al.
used
multiple
starter
culture
strains
tomato
juice.
They
reported
changes
metabolites
such
as
amino
acids,
carbohydrates,
organic
phospholipids,
led
greater
values
antioxidant
capacities.
Similarly,
He
Pleurotus
ostreatus
mycelium
solid
state
soybeans
an
increase
protein,
lipid,
phenolic
content
dietary
fiber
starch.
Maleke
showed
improved
acidity,
content,
sorghum
mopane
worm
flour,
while
also
their
water
oil
holding
capacities
dispersibility.
These
findings
consistent
other
research
reporting
functional
underutilized
grains
(Siddiqui
al.,
2023).Reducing
anti-nutritional
factors
another
key
benefit
fermentation.
Nsabimana
combined
soaking
germination
maize
significant
phytate
content.
As
result,
there
was
improvement
iron
zinc
reflecting
potential
improve
mineral
bioavailability
reducing
2023).
Jia
developed
novel
low-salt
kohlrabi
method,
its
palatability
minimizing
risks
sodium
intake.Innovative
techniques
further
highlight
Kurchenko
oligochitosans,
low-molecular
weight
derivatives
chitosan,
stimulate
lactic
acid
production
fatty
profiles
milk.
technique
properties,
(Hilgendorf
2024).
Murakami
double
saccharification
enrich
amazake
isomaltose,
carbohydrate
related
gut
health.
supports
ability
availability
Amanipour
along
dehulling
gray
pea
flour.
protein
polyphenol
capacity.
capacity
(Seo,
2024).Fermentation
contributes
certain
biopreservative
Khurchenko
investigated
influence
chitosan
growth
productivity
L.
bulgaricus
presence
derivatives.
beneficial
role
accelerating
synthesis
shelf
life
Findings
from
effects
saccharified
gut.
Such
health
can
prevent
colonization
pathogenic
bacteria
extension
enhanced
resistance
foodborne
pathogens.
Likewise,
non-volatile
soybean
(using
oyster
mushroom)
(He
al.)
implications.
help
mitigate
microorganisms
spoilage
inhibition
oxidation
processes.
subsequently
contribute
overall
food.While
not
explicitly
mentioned
some
studies,
competitive
exclusion
occurs
during
Proliferation
fermenting
leads
reduction,
degradation
sometimes
total
components.
highlighted
versatility
profile,
possibilities
better
systems.
presented
open
new
pathways
innovation
systems,
ultimately
working
toward
more
nutritious
supply
future
generations.As
we
confront
global
challenges
security,
malnutrition,
environmental
sustainability,
still
need
exploring
strains,
investigating
scalability
these
others,
well
developing
integration
strategies
meet
needs
ever-growing
population.
Language: Английский
Metabolomics Profiling and Antioxidant Analysis of Enzymatically Treated Okara Fermented by Lactobacillus plantarum SY11
Food Bioscience,
Journal Year:
2025,
Volume and Issue:
unknown, P. 106518 - 106518
Published: April 1, 2025
Language: Английский
A study on antioxidant and antimicrobial potential of kahramanmaraş tarhana
International Journal of Chemistry and Technology,
Journal Year:
2024,
Volume and Issue:
unknown
Published: Nov. 4, 2024
Since
ancient
times,
fermented
foods
have
been
produced
for
the
purpose
of
long-term
storage
and
adding
different
flavors.
Today,
in
addition
to
these
properties,
their
use
as
functional
products
search
tastes
directed
people
foods.
In
our
study,
antioxidant
antimicrobial
potential
Kahramanmaraş
tarhana,
a
food,
was
determined.
The
total
status
oxidant
index
were
assessed
utilizing
Rel
Assay
TAS
TOS
kits.
activity
evaluated
against
conventional
bacterial
fungus
strains
agar
dilution
method.
analyses
revealed
that
value
tarhana
is
7.612±0.151
mmol/L,
6.685±0.076
μmol/L,
OSI
0.088±0.001.
It
demonstrated
efficacy
at
extract
concentrations
ranging
from
100
400
μg/mL
fungal
between
200
μg/mL.
this
connection,
it
established
favored
its
nutritional
fragrant
attributes,
possesses
antibacterial
effects.
Language: Английский