Natural Bioactive Compounds in Organic and Conventional Fermented Food

Abstract

Compared to conventional agriculture, organic farming is believed to provide a higher nutritional and health value in its products due to the elimination of harmful contaminants (pesticides, nitrates, heavy metals, etc.). Numerous studies have been conducted to show how the production system affects the quality of food in terms of the content of bioactive compounds. The aim of this study was to compare the content of some bioactive compounds (vitamin C, β-carotene, Ca content) and lactic acid bacteria (LAB) number and their bacteriocinogenic activity in organic and conventional fermented food. Although the results do not provide an unambiguous conclusion regarding the superiority of one production system over the other, the LAB number in organic pickled carrot juice, sauerkraut, yogurt, and kefir was higher than in their conventional counterparts. Their bacteriocinogenic potential against selected pathogens was also higher in most organic products. Organic vegetables contained significantly more vitamin C, and the calcium content in the organic yogurt was higher compared to the conventional version of the product. Relatively similar concentrations of ß-carotene for both production systems were found in carrot juice, while in organic pickled beet juice, there was five-fold less ß-carotene than in conventional juice.

Effect of lactic acid fermentation on the quality and phytochemical constituent in smoothies made from the leaves of different sweet potato (Ipomoea batatas L.) cultivars

“…The bioactive component in fermented foods may differ from the raw materials (Breza‐Boruta et al ., 2022). Carotenoids are a group of bioactive tetraterpenoids that exhibit antioxidant properties (Garrido‐Fernández et al ., 2010).…”

“…The bioactive component in fermented foods may differ from the raw materials (Breza-Boruta et al, 2022).…”

Nanocarriers for the Delivery of Quercetin to Inhibit the UV-Induced Aggregation of γD-Crystallin

“…Retention times of different forms of quercetin have been found to be different. 50,51 Both free quercetin and released quercetin also show characteristic UV−vis peaks at 376 nm. The peak around 370 nm has been attributed to the neutral form of quercetin.…”

Processed foods: From their emergence to resilient technologies

“…Fermentation processes, which also attracted medical, biomedical, and research communities (Choi et al, 2022;Cui et al, 2022;Żółkiewicz et al, 2020), have been shown to have very low water and carbon footprints or land use requirements compared to conventional food production, and the effectiveness of post-biotics especially anti-inflammatory, immunomodulatory, and anti-cancer properties has been presented (Żółkiewicz et al, 2020). Effects of food fermentation include increased bacteriocin genetic potential against pathogens and removal of non-nutrients; partial degradation of toxic or harmful substances; and generation of biologically active components such as anti-oxidants, antimicrobial, anti-allergic, or anti-inflammatory compounds (Breza-Boruta et al, 2022;Kelly et al, 2022;Şanlier et al, 2019). New raw materials for fermentation processes can include food wastes, algae, insects, and so on, and the estimated 1000-2500 edible mushrooms (from estimated total of 140,000) offer a wide range of product opportunities.…”

“…Effects of food fermentation include increased bacteriocin genetic potential against pathogens and removal of non‐nutrients; partial degradation of toxic or harmful substances; and generation of biologically active components such as anti‐oxidants, antimicrobial, anti‐allergic, or anti‐inflammatory compounds (Breza‐Boruta et al., 2022; Kelly et al., 2022; Şanlier et al., 2019). New raw materials for fermentation processes can include food wastes, algae, insects, and so on, and the estimated 1000–2500 edible mushrooms (from estimated total of 140,000) offer a wide range of product opportunities.…”