Polyphenol and antioxidant properties of food obtained by the activity of acetic acid bacteria (AAB) – A systematic review

Abstract

There is a lack of available studies that summarize the effect of acetic acid bacteria (AAB) and oxidative fermentation on polyphenols, and antioxidant activity in fermented foods of plant origin. Therefore, the aim of the systematic review was to systematize the current stage of knowledge of AAB possibilities of synthesis and stabilization of polyphenolic compounds and antioxidant activity in fermented food and their impact on human health. Three hypothesis questions were formulated: (1) Does the activity of acetic acid bacteria in food contribute to antioxidant content and what is the evidence of their activity to increase or stabilize the antioxidant potential of food?; (2) Does fermented food obtained by acetic acid bacteria activity have a health-promoting effect on the human body?; (3) How the heterogeneity of research material, research methods, raw materials, and production technologies affect the results of bioactive and phytochemical compounds of food antioxidant activity? 42 studies were selected, in which the authors suggest a beneficial effect on the increase or only stabilization of polyphenolic compounds and antioxidant activity in foods fermented with AAB. Although large heterogenicity of methods and material used (Kombucha, vinegar, fermented cocoa beans, and sour beer), evidence of the action of AAB towards stabilization or increase of antioxidant activity of the fermented products have been demonstrated. Summarizing information allows us to systematize the knowledge about AAB pro-health impact on the human body and future use in food technology.

Keywords

• Acetic acid bacteria (AAB)
• Oxidative fermentation
• Polyphenols
• Antioxidant
• Beverages