The impact of fermentation on the antioxidant activity of food products

Research output: Contribution to journalArticleResearchpeer review

Authors

  • Sümeyye Sarıtaş
  • Alicia C. Mondragon Portocarrero
  • Jose M. Miranda López
  • Mauro Lombardo
  • Wojciech Koch
  • António Raposo
  • Hesham R. El-Seedi
  • José Luiz de Brito Alves
  • Tuba Esatbeyoglu
  • Sercan Karav
  • Anna Maria Witkowska

External Research Organisations

  • Canakkale Onsekiz Mart University
  • Universidad de Santiago de Compostela
  • San Raffaele Open University
  • Medical University of Lublin
  • Universidade Lusófona de Humanidades e Tecnologias
  • Islamic University of Madinah
  • Federal University of Paraíba
  • Medical University of Bialystok
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Details

Original languageEnglish
Article number3941
JournalMolecules
Volume29
Issue number16
Publication statusPublished - 21 Aug 2024

Abstract

From ancient times to the present day, fermentation has been utilized not only for food preservation but also for enhancing the nutritional and functional properties of foods. This process is influenced by numerous factors, including the type of microorganisms used, substrate composition, pH, time, and temperature, all of which can significantly alter the characteristics of the final product. Depending on the parameters, fermentation enhances the bioactive content of the products and imparts the necessary properties, such as antioxidant characteristics, for the products to be considered functional. The enhancement of these properties, particularly antioxidant activity, enriches foods with bioactive compounds and functional attributes, contributing to improved health benefits. Through a review of recent research, this study elucidates how different fermentation processes can enhance the bioavailability and efficacy of antioxidants, thereby improving the nutritional and functional qualities of foods. This study investigated the multifaceted effects of fermentation on antioxidant properties by exploring various types and conditions of fermentation. It highlights specific examples from dairy products and other food categories as well as the valorization of food waste and byproducts. The findings underscore the potential of fermentation as a sustainable method to produce health-promoting foods with elevated antioxidant activities, offering new perspectives for food science and technology.

Keywords

    antioxidant activity, dairy products, fermentation, fermented food, functional food

ASJC Scopus subject areas

Cite this

The impact of fermentation on the antioxidant activity of food products. / Sarıtaş, Sümeyye; Portocarrero, Alicia C. Mondragon; López, Jose M. Miranda et al.
In: Molecules, Vol. 29, No. 16, 3941, 21.08.2024.

Research output: Contribution to journalArticleResearchpeer review

Sarıtaş, S, Portocarrero, ACM, López, JMM, Lombardo, M, Koch, W, Raposo, A, El-Seedi, HR, Alves, JLDB, Esatbeyoglu, T, Karav, S & Witkowska, AM 2024, 'The impact of fermentation on the antioxidant activity of food products', Molecules, vol. 29, no. 16, 3941. https://doi.org/10.3390/molecules29163941
Sarıtaş, S., Portocarrero, A. C. M., López, J. M. M., Lombardo, M., Koch, W., Raposo, A., El-Seedi, H. R., Alves, J. L. D. B., Esatbeyoglu, T., Karav, S., & Witkowska, A. M. (2024). The impact of fermentation on the antioxidant activity of food products. Molecules, 29(16), Article 3941. https://doi.org/10.3390/molecules29163941
Sarıtaş S, Portocarrero ACM, López JMM, Lombardo M, Koch W, Raposo A et al. The impact of fermentation on the antioxidant activity of food products. Molecules. 2024 Aug 21;29(16):3941. doi: 10.3390/molecules29163941
Sarıtaş, Sümeyye ; Portocarrero, Alicia C. Mondragon ; López, Jose M. Miranda et al. / The impact of fermentation on the antioxidant activity of food products. In: Molecules. 2024 ; Vol. 29, No. 16.
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