Optimization of liquid fermentation conditions for
            <i>Coprinus comatus</i>
            to enhance antioxidant activity

Gu, Dongyu; Tang, Shanshan; Liu, Chang; He, Dajun; Tian, Jing; Yang, Yi

doi:10.1080/10826068.2023.2297703

Preparative Biochemistry & Biotechnology

2023

DOI: 10.1080/10826068.2023.2297703

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Optimization of liquid fermentation conditions for Coprinus comatus to enhance antioxidant activity

Dongyu Gu,

Shanshan Tang,

Chang Liu

et al.

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2024

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Cited by 2 publications

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Immobilization of Coprinus comatus with magnetic alginate hydrogel microsphere for improving the antioxidant activity of fermentation products

Tang,

Zhao,

Liu

et al. 2024

Preparative Biochemistry & Biotechnology

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Immobilization of Coprinus comatus with magnetic alginate hydrogel microsphere for improving the antioxidant activity of fermentation products

Tang,

Zhao,

Liu

et al. 2024

Preparative Biochemistry & Biotechnology

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The Impact of Fermentation on the Antioxidant Activity of Food Products

Sarıtaş,

Portocarrero,

Miranda López

et al. 2024

Molecules

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From ancient times to the present day, fermentation has been utilized not only for food preservation but also for enhancing the nutritional and functional properties of foods. This process is influenced by numerous factors, including the type of microorganisms used, substrate composition, pH, time, and temperature, all of which can significantly alter the characteristics of the final product. Depending on the parameters, fermentation enhances the bioactive content of the products and imparts the necessary properties, such as antioxidant characteristics, for the products to be considered functional. The enhancement of these properties, particularly antioxidant activity, enriches foods with bioactive compounds and functional attributes, contributing to improved health benefits. Through a review of recent research, this study elucidates how different fermentation processes can enhance the bioavailability and efficacy of antioxidants, thereby improving the nutritional and functional qualities of foods. This study investigated the multifaceted effects of fermentation on antioxidant properties by exploring various types and conditions of fermentation. It highlights specific examples from dairy products and other food categories as well as the valorization of food waste and byproducts. The findings underscore the potential of fermentation as a sustainable method to produce health-promoting foods with elevated antioxidant activities, offering new perspectives for food science and technology.

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Optimization of liquid fermentation conditions for Coprinus comatus to enhance antioxidant activity

Cited by 2 publications

References 43 publications

Immobilization of Coprinus comatus with magnetic alginate hydrogel microsphere for improving the antioxidant activity of fermentation products

Immobilization of Coprinus comatus with magnetic alginate hydrogel microsphere for improving the antioxidant activity of fermentation products

The Impact of Fermentation on the Antioxidant Activity of Food Products

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