Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
Lactic acid (LA) fermentation of plant-based products is a commonly used process all over the world. Recently, except for extending the shelf-life of food and improving its palatability, the popularity of fermented food increased because of their nutritional and health-promoting quality. In this rev...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2021-04-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Crossroad-of-Tradition-and-Innovation-The-Application-of-Lactic-Acid-Fermentation,134282,0,2.html |
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| author | Anna Maria Ogrodowczyk Natalia Drabińska |
| author_facet | Anna Maria Ogrodowczyk Natalia Drabińska |
| author_sort | Anna Maria Ogrodowczyk |
| collection | DOAJ |
| description | Lactic acid (LA) fermentation of plant-based products is a commonly used process all over the world. Recently, except for extending the shelf-life of food and improving its palatability, the popularity of fermented food increased because of their nutritional and health-promoting quality. In this review, the existing knowledge about the effects of LA fermentation in different types of plant-based food matrices on their nutritive and health-promoting potential is presented and discussed based on the most recent studies. Furthermore, the toxicological and unfavorable effects are addressed.
This review shows that although the biotransformation of several nutrients and bioactive compounds and the strain-dependent properties need more in-depth elucidation in several matrices, the recently published studies proved that LA-fermented cereals, fruits, vegetables, legumes, and seaweeds are good sources of health-promoting molecules. The obtained products offer a good alternative for a growing number of vegans, vegetarians, and flexitarians, who look for the plant-based, healthy alternatives. However, still more clinical trials evaluating the effect of their consumption on the human health are in demand. |
| format | Article |
| id | doaj-art-212bd4eb76db4d4a9d0463bd0bf0e9bc |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2021-04-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-212bd4eb76db4d4a9d0463bd0bf0e9bc2025-02-02T00:59:43ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072021-04-0171210713410.31883/pjfns/134282134282Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a ReviewAnna Maria Ogrodowczyk0Natalia Drabińska1Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, PolandDepartment of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, PolandLactic acid (LA) fermentation of plant-based products is a commonly used process all over the world. Recently, except for extending the shelf-life of food and improving its palatability, the popularity of fermented food increased because of their nutritional and health-promoting quality. In this review, the existing knowledge about the effects of LA fermentation in different types of plant-based food matrices on their nutritive and health-promoting potential is presented and discussed based on the most recent studies. Furthermore, the toxicological and unfavorable effects are addressed. This review shows that although the biotransformation of several nutrients and bioactive compounds and the strain-dependent properties need more in-depth elucidation in several matrices, the recently published studies proved that LA-fermented cereals, fruits, vegetables, legumes, and seaweeds are good sources of health-promoting molecules. The obtained products offer a good alternative for a growing number of vegans, vegetarians, and flexitarians, who look for the plant-based, healthy alternatives. However, still more clinical trials evaluating the effect of their consumption on the human health are in demand.http://journal.pan.olsztyn.pl/Crossroad-of-Tradition-and-Innovation-The-Application-of-Lactic-Acid-Fermentation,134282,0,2.htmlfermentationlactic acid fermentationlactic acid bacteriaplant foodfermented food |
| spellingShingle | Anna Maria Ogrodowczyk Natalia Drabińska Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review Polish Journal of Food and Nutrition Sciences fermentation lactic acid fermentation lactic acid bacteria plant food fermented food |
| title | Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review |
| title_full | Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review |
| title_fullStr | Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review |
| title_full_unstemmed | Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review |
| title_short | Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review |
| title_sort | crossroad of tradition and innovation the application of lactic acid fermentation to increase the nutritional and health promoting potential of plant based food products a review |
| topic | fermentation lactic acid fermentation lactic acid bacteria plant food fermented food |
| url | http://journal.pan.olsztyn.pl/Crossroad-of-Tradition-and-Innovation-The-Application-of-Lactic-Acid-Fermentation,134282,0,2.html |
| work_keys_str_mv | AT annamariaogrodowczyk crossroadoftraditionandinnovationtheapplicationoflacticacidfermentationtoincreasethenutritionalandhealthpromotingpotentialofplantbasedfoodproductsareview AT nataliadrabinska crossroadoftraditionandinnovationtheapplicationoflacticacidfermentationtoincreasethenutritionalandhealthpromotingpotentialofplantbasedfoodproductsareview |