Fermented soy products: A review of bioactives for health from fermentation to functionality DOI Creative Commons
Iskandar Azmy Harahap, Joanna Suliburska, Aslı Can Karaça

et al.

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 24(1)

Published: Dec. 15, 2024

Abstract The increasing prevalence of metabolic diseases and the global drive toward achieving Sustainable Development Goals (SDGs) underscore need for sustainable, nutrient‐dense foods. Soybeans ( Glycine max ), a critical crop, offer promising solutions; however, their predominant use as animal feed raises concerns regarding food security environmental sustainability. Fermented soy products—including tempeh, natto, miso—are rich in bioactive compounds such peptides isoflavones, which potential therapeutic effects hold cultural nutritional significance. These fermented products provide profiles with unique health‐promoting properties. This review critically examines generated through fermentation, focusing on bioconversion pathways gastrointestinal tract implications human health. Recent consumer demand novel ingredients additional biological benefits has fueled research into advanced extraction techniques, enhancing functional applications from these soy‐based products. further explores innovations methods that improve yield sustainability, reinforcing applicability interventions. originality this lies its in‐depth exploration alongside latest sustainable designed to optimize use. Future should aim refine fermentation processes, investigate synergistic microbial interactions, develop environmentally production methods. efforts have position essential contributors systems, addressing both public health needs.

Language: Английский

Fermented soy products: A review of bioactives for health from fermentation to functionality DOI Creative Commons
Iskandar Azmy Harahap, Joanna Suliburska, Aslı Can Karaça

et al.

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 24(1)

Published: Dec. 15, 2024

Abstract The increasing prevalence of metabolic diseases and the global drive toward achieving Sustainable Development Goals (SDGs) underscore need for sustainable, nutrient‐dense foods. Soybeans ( Glycine max ), a critical crop, offer promising solutions; however, their predominant use as animal feed raises concerns regarding food security environmental sustainability. Fermented soy products—including tempeh, natto, miso—are rich in bioactive compounds such peptides isoflavones, which potential therapeutic effects hold cultural nutritional significance. These fermented products provide profiles with unique health‐promoting properties. This review critically examines generated through fermentation, focusing on bioconversion pathways gastrointestinal tract implications human health. Recent consumer demand novel ingredients additional biological benefits has fueled research into advanced extraction techniques, enhancing functional applications from these soy‐based products. further explores innovations methods that improve yield sustainability, reinforcing applicability interventions. originality this lies its in‐depth exploration alongside latest sustainable designed to optimize use. Future should aim refine fermentation processes, investigate synergistic microbial interactions, develop environmentally production methods. efforts have position essential contributors systems, addressing both public health needs.

Language: Английский

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