Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables

Consumption of lactic acid fermented fruits and vegetables has been correlated with a series of health benefits. Some of them have been attributed to the probiotic potential of lactic acid microbiota, while others to its metabolic potential and the production of bioactive compounds. The factors that...

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Main Authors: Spiros Paramithiotis, Gitishree Das, Han-Seung Shin, Jayanta Kumar Patra
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/11/5/733
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author Spiros Paramithiotis
Gitishree Das
Han-Seung Shin
Jayanta Kumar Patra
author_facet Spiros Paramithiotis
Gitishree Das
Han-Seung Shin
Jayanta Kumar Patra
author_sort Spiros Paramithiotis
collection DOAJ
description Consumption of lactic acid fermented fruits and vegetables has been correlated with a series of health benefits. Some of them have been attributed to the probiotic potential of lactic acid microbiota, while others to its metabolic potential and the production of bioactive compounds. The factors that affect the latter have been in the epicenter of intensive research over the last decade. The production of bioactive peptides, vitamins (especially of the B-complex), gamma-aminobutyric acid, as well as phenolic and organosulfur compounds during lactic acid fermentation of fruits and vegetables has attracted specific attention. On the other hand, the production of biogenic amines has also been intensively studied due to the adverse health effects caused by their consumption. The data that are currently available indicate that the production of these compounds is a strain-dependent characteristic that may also be affected by the raw materials used as well as the fermentation conditions. The aim of the present review paper is to collect all data referring to the production of the aforementioned compounds and to present and discuss them in a concise and comprehensive way.
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spelling doaj.art-d61fe2cea52a415c938e053d180c5f452023-11-23T23:01:37ZengMDPI AGFoods2304-81582022-03-0111573310.3390/foods11050733Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and VegetablesSpiros Paramithiotis0Gitishree Das1Han-Seung Shin2Jayanta Kumar Patra3Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, GreeceResearch Institute of Integrative Life Sciences, Dongguk University, Goyangsi 10326, KoreaDepartment of Food Science & Biotechnology, Dongguk University, Goyangsi 10326, KoreaResearch Institute of Integrative Life Sciences, Dongguk University, Goyangsi 10326, KoreaConsumption of lactic acid fermented fruits and vegetables has been correlated with a series of health benefits. Some of them have been attributed to the probiotic potential of lactic acid microbiota, while others to its metabolic potential and the production of bioactive compounds. The factors that affect the latter have been in the epicenter of intensive research over the last decade. The production of bioactive peptides, vitamins (especially of the B-complex), gamma-aminobutyric acid, as well as phenolic and organosulfur compounds during lactic acid fermentation of fruits and vegetables has attracted specific attention. On the other hand, the production of biogenic amines has also been intensively studied due to the adverse health effects caused by their consumption. The data that are currently available indicate that the production of these compounds is a strain-dependent characteristic that may also be affected by the raw materials used as well as the fermentation conditions. The aim of the present review paper is to collect all data referring to the production of the aforementioned compounds and to present and discuss them in a concise and comprehensive way.https://www.mdpi.com/2304-8158/11/5/733vitaminsGABAphenolic compoundsorganosulfur compoundsbioactive peptidesbiogenic amines
spellingShingle Spiros Paramithiotis
Gitishree Das
Han-Seung Shin
Jayanta Kumar Patra
Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
Foods
vitamins
GABA
phenolic compounds
organosulfur compounds
bioactive peptides
biogenic amines
title Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
title_full Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
title_fullStr Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
title_full_unstemmed Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
title_short Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
title_sort fate of bioactive compounds during lactic acid fermentation of fruits and vegetables
topic vitamins
GABA
phenolic compounds
organosulfur compounds
bioactive peptides
biogenic amines
url https://www.mdpi.com/2304-8158/11/5/733
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AT gitishreedas fateofbioactivecompoundsduringlacticacidfermentationoffruitsandvegetables
AT hanseungshin fateofbioactivecompoundsduringlacticacidfermentationoffruitsandvegetables
AT jayantakumarpatra fateofbioactivecompoundsduringlacticacidfermentationoffruitsandvegetables