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 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.

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

“…During the fermentation process, enzymes and microorganisms break down complex macromolecules (i.e., proteins and carbohydrates) present in the plant matrix into simpler forms. In the case of proteins, this process can lead to improved protein digestibility as proteins are partially hydrolyzed into polypeptides, oligopeptides, and free amino acids, making them more accessible and easier for the body to absorb [ 64 ]. In addition, the amino acid composition of the plant-based beverages is also modified during fermentation because some amino acids are synthesized or released from peptides by microorganisms, leading to changes in the overall amino acid profile.…”

Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties

“…During pea fermentation, peptide proteolysis and hydrolysis aid in the conversion of amino acids into bioactive forms (Zhao et al 2016), although proteases may also attach to substrates with akin chemical compositions, thereby possibly diminishing process yields. Therefore, to address this limitation, more selective processes could be designed using specific enzymes to enhance process efficiency (Siddiqui et al 2023).…”

Antimicrobial effects of laurel extract, laurel essential oil, zahter extract, and zahter essential oil on chicken wings contaminated with Salmonella Typhimurium

“…In many studies, it is thought that the addition of natural resources (lactic acid bacteria, probiotics, bacteriocins, bacteriophages, essential oils, plant extracts) to food are effective alternatives in the fight against different types of foodborne diseases. (Rugji & Dinco glu, 2022: Siddiqui et al, 2023.…”