Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components
This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be considered a tool to increase the bioactive compounds...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/10/12/2004 |
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| author | Yan-Sheng Zhao Aya Samy Eweys Jia-Yan Zhang Ying Zhu Juan Bai Osama M. Darwesh Hai-Bo Zhang Xiang Xiao |
| author_facet | Yan-Sheng Zhao Aya Samy Eweys Jia-Yan Zhang Ying Zhu Juan Bai Osama M. Darwesh Hai-Bo Zhang Xiang Xiao |
| author_sort | Yan-Sheng Zhao |
| collection | DOAJ |
| description | This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be considered a tool to increase the bioactive compounds and functional properties of food plant materials. Oxidative damage is key to the progression of many human diseases, and the production of antioxidant compounds by fermentation will be helpful to reduce the risk of these diseases. Fermentation also can improve antioxidant activity given its association with increased phytochemicals, antioxidant polysaccharides, and antioxidant peptides produced by microbial hydrolysis or biotransformation. Additionally, fermentation can encourage the breakdown of plant cell walls, which helps to liberate or produce various antioxidant compounds. Overall, results indicated that fermentation in many cases contributed to enhancing antioxidants’ content and antioxidant capacity, supporting the fermentation use in the production of value-added functional food. This review provides an overview of the factors that impact the effects of fermentation on bioactive compound composition and antioxidant activity. The impacts of fermentation are summarized as a reference to its effects on food plant material. |
| first_indexed | 2024-03-10T04:38:27Z |
| format | Article |
| id | doaj.art-4362445963c74441b03858a035695437 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T04:38:27Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-4362445963c74441b03858a0356954372023-11-23T03:34:13ZengMDPI AGAntioxidants2076-39212021-12-011012200410.3390/antiox10122004Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive ComponentsYan-Sheng Zhao0Aya Samy Eweys1Jia-Yan Zhang2Ying Zhu3Juan Bai4Osama M. Darwesh5Hai-Bo Zhang6Xiang Xiao7School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaAgricultural Microbiology Department, National Research Centre, Cairo 12622, EgyptHubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., Yichang 443004, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaThis review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be considered a tool to increase the bioactive compounds and functional properties of food plant materials. Oxidative damage is key to the progression of many human diseases, and the production of antioxidant compounds by fermentation will be helpful to reduce the risk of these diseases. Fermentation also can improve antioxidant activity given its association with increased phytochemicals, antioxidant polysaccharides, and antioxidant peptides produced by microbial hydrolysis or biotransformation. Additionally, fermentation can encourage the breakdown of plant cell walls, which helps to liberate or produce various antioxidant compounds. Overall, results indicated that fermentation in many cases contributed to enhancing antioxidants’ content and antioxidant capacity, supporting the fermentation use in the production of value-added functional food. This review provides an overview of the factors that impact the effects of fermentation on bioactive compound composition and antioxidant activity. The impacts of fermentation are summarized as a reference to its effects on food plant material.https://www.mdpi.com/2076-3921/10/12/2004plant-based foodfermentationantioxidant activitychemical compositionphytochemicals |
| spellingShingle | Yan-Sheng Zhao Aya Samy Eweys Jia-Yan Zhang Ying Zhu Juan Bai Osama M. Darwesh Hai-Bo Zhang Xiang Xiao Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components Antioxidants plant-based food fermentation antioxidant activity chemical composition phytochemicals |
| title | Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components |
| title_full | Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components |
| title_fullStr | Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components |
| title_full_unstemmed | Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components |
| title_short | Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components |
| title_sort | fermentation affects the antioxidant activity of plant based food material through the release and production of bioactive components |
| topic | plant-based food fermentation antioxidant activity chemical composition phytochemicals |
| url | https://www.mdpi.com/2076-3921/10/12/2004 |
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