An overview of fermentation in the food industry - looking back from a new perspective
Abstract Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attrib...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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SpringerOpen
2023-11-01
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| Series: | Bioresources and Bioprocessing |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s40643-023-00702-y |
| _version_ | 1797416290575450112 |
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| author | Shahida Anusha Siddiqui Zeki Erol Jerina Rugji Fulya Taşçı Hatice Ahu Kahraman Valeria Toppi Laura Musa Giacomo Di Giacinto Nur Alim Bahmid Mohammad Mehdizadeh Roberto Castro-Muñoz |
| author_facet | Shahida Anusha Siddiqui Zeki Erol Jerina Rugji Fulya Taşçı Hatice Ahu Kahraman Valeria Toppi Laura Musa Giacomo Di Giacinto Nur Alim Bahmid Mohammad Mehdizadeh Roberto Castro-Muñoz |
| author_sort | Shahida Anusha Siddiqui |
| collection | DOAJ |
| description | Abstract Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today’s world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels. |
| first_indexed | 2024-03-09T06:01:23Z |
| format | Article |
| id | doaj.art-779aa3af426c40939b53adc718734e5c |
| institution | Directory Open Access Journal |
| issn | 2197-4365 |
| language | English |
| last_indexed | 2024-03-09T06:01:23Z |
| publishDate | 2023-11-01 |
| publisher | SpringerOpen |
| record_format | Article |
| series | Bioresources and Bioprocessing |
| spelling | doaj.art-779aa3af426c40939b53adc718734e5c2023-12-03T12:08:40ZengSpringerOpenBioresources and Bioprocessing2197-43652023-11-0110114710.1186/s40643-023-00702-yAn overview of fermentation in the food industry - looking back from a new perspectiveShahida Anusha Siddiqui0Zeki Erol1Jerina Rugji2Fulya Taşçı3Hatice Ahu Kahraman4Valeria Toppi5Laura Musa6Giacomo Di Giacinto7Nur Alim Bahmid8Mohammad Mehdizadeh9Roberto Castro-Muñoz10Technical University of Munich, Campus Straubing for Biotechnology and SustainabilityDepartment of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy UniversityDepartment of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy UniversityDepartment of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy UniversityDepartment of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy UniversityDepartment of Veterinary Medicine, University of PerugiaDepartment of Veterinary Medicine and Animal Sciences, University of MilanDepartment of Veterinary Medicine, University of PerugiaResearch Center for Food Technology and Processing, National Research and Innovation Agency (BRIN)Faculty of Agriculture and Natural Resources, University of Mohaghegh ArdabiliTecnologico de Monterrey, Campus TolucaAbstract Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today’s world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.https://doi.org/10.1186/s40643-023-00702-yFermentationNon-communicable diseaseWaste valorizationFermented dairyFermented meatFermented plant-based foods |
| spellingShingle | Shahida Anusha Siddiqui Zeki Erol Jerina Rugji Fulya Taşçı Hatice Ahu Kahraman Valeria Toppi Laura Musa Giacomo Di Giacinto Nur Alim Bahmid Mohammad Mehdizadeh Roberto Castro-Muñoz An overview of fermentation in the food industry - looking back from a new perspective Bioresources and Bioprocessing Fermentation Non-communicable disease Waste valorization Fermented dairy Fermented meat Fermented plant-based foods |
| title | An overview of fermentation in the food industry - looking back from a new perspective |
| title_full | An overview of fermentation in the food industry - looking back from a new perspective |
| title_fullStr | An overview of fermentation in the food industry - looking back from a new perspective |
| title_full_unstemmed | An overview of fermentation in the food industry - looking back from a new perspective |
| title_short | An overview of fermentation in the food industry - looking back from a new perspective |
| title_sort | overview of fermentation in the food industry looking back from a new perspective |
| topic | Fermentation Non-communicable disease Waste valorization Fermented dairy Fermented meat Fermented plant-based foods |
| url | https://doi.org/10.1186/s40643-023-00702-y |
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