The Impact of Fermentation on the Antioxidant Activity of Food Products
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
Affiliations
Sümeyye Sarıtaş
Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Türkiye
Alicia C. Mondragon Portocarrero
Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición Bromatología, Universidade de Santiago de Compostela, Campus Terra, 27002 Lugo, Spain
Jose M. Miranda López
Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición Bromatología, Universidade de Santiago de Compostela, Campus Terra, 27002 Lugo, Spain
Mauro Lombardo
Department for the Promotion of Human Science and Quality of Life, San Raffaele Open University, Via di 11 Val Cannuta 247, 00166 Rome, Italy
Wojciech Koch
Department of Food and Nutrition, Medical University of Lublin, 4a Chodźki Str., 20-093 Lublin, Poland
António Raposo
CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
Hesham R. El-Seedi
Chemistry Department, Faculty of Science, Islamic University of Madinah, P.O. Box 170, Madinah 42351, Saudi Arabia
José Luiz de Brito Alves
Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa, PB 58051-900, Brazil
Tuba Esatbeyoglu
Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfired Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
Sercan Karav
Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, Çanakkale 17000, Türkiye
Anna Maria Witkowska
Department of Food Biotechnology, Bialystok Medical University, 15-089 Bialystok, Poland
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.
