Bioactive compounds in fermented foods: Health benefits, safety, and future perspectives
Fermentation is a vital biotechnological process that enhances food safety, nutrition, and bioactive compound production through microbial activity. Traditional fermentation relies on spontaneous microbial communities, generating diverse metabolites such as GABA and SCFAs, which support neuroprotect...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004056 |
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| author | Solomon Fitsum Gebreselema Gebreyohannes Desta Berhe Sbhatu |
| author_facet | Solomon Fitsum Gebreselema Gebreyohannes Desta Berhe Sbhatu |
| author_sort | Solomon Fitsum |
| collection | DOAJ |
| description | Fermentation is a vital biotechnological process that enhances food safety, nutrition, and bioactive compound production through microbial activity. Traditional fermentation relies on spontaneous microbial communities, generating diverse metabolites such as GABA and SCFAs, which support neuroprotection, gut health, and metabolic regulation. In contrast, modern fermentation employs controlled biotechnological processes to optimize bioactive compound yield and ensure product consistency and safety. While traditional methods involve complex microbial interactions that result in inconsistent bioactive profiles, industrial fermentation utilizes selected strains to maximize efficiency and standardize outcomes. However, traditional fermentation presents safety concerns, including hygiene risks and inconsistent microbial control. Standardized fermentation agents (starter cultures) mitigate these risks, improving reproducibility and safety in industrial applications. Fermented foods contain bioactive compounds that contribute to weight management, cardiovascular health, glucose and lipid regulation, and immune support. Strengthening fermentation through improved practices and starter cultures enhances its potential for producing functional foods and nutraceuticals, particularly benefiting underdeveloped regions. |
| format | Article |
| id | doaj-art-e275ffb44b1548ef9b1a05a9ca52a134 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-e275ffb44b1548ef9b1a05a9ca52a1342025-08-20T03:24:04ZengElsevierApplied Food Research2772-50222025-12-015210109710.1016/j.afres.2025.101097Bioactive compounds in fermented foods: Health benefits, safety, and future perspectivesSolomon Fitsum0Gebreselema Gebreyohannes1Desta Berhe Sbhatu2Department of Biological and Chemical Engineering, Mekelle Institute of Technology, Mekelle University, PO Box 1632/231, Mekelle, EthiopiaCorresponding author.; Department of Biological and Chemical Engineering, Mekelle Institute of Technology, Mekelle University, PO Box 1632/231, Mekelle, EthiopiaDepartment of Biological and Chemical Engineering, Mekelle Institute of Technology, Mekelle University, PO Box 1632/231, Mekelle, EthiopiaFermentation is a vital biotechnological process that enhances food safety, nutrition, and bioactive compound production through microbial activity. Traditional fermentation relies on spontaneous microbial communities, generating diverse metabolites such as GABA and SCFAs, which support neuroprotection, gut health, and metabolic regulation. In contrast, modern fermentation employs controlled biotechnological processes to optimize bioactive compound yield and ensure product consistency and safety. While traditional methods involve complex microbial interactions that result in inconsistent bioactive profiles, industrial fermentation utilizes selected strains to maximize efficiency and standardize outcomes. However, traditional fermentation presents safety concerns, including hygiene risks and inconsistent microbial control. Standardized fermentation agents (starter cultures) mitigate these risks, improving reproducibility and safety in industrial applications. Fermented foods contain bioactive compounds that contribute to weight management, cardiovascular health, glucose and lipid regulation, and immune support. Strengthening fermentation through improved practices and starter cultures enhances its potential for producing functional foods and nutraceuticals, particularly benefiting underdeveloped regions.http://www.sciencedirect.com/science/article/pii/S2772502225004056Bioactive compoundsFermented foodsHealth benefitsProbioticsSafety |
| spellingShingle | Solomon Fitsum Gebreselema Gebreyohannes Desta Berhe Sbhatu Bioactive compounds in fermented foods: Health benefits, safety, and future perspectives Applied Food Research Bioactive compounds Fermented foods Health benefits Probiotics Safety |
| title | Bioactive compounds in fermented foods: Health benefits, safety, and future perspectives |
| title_full | Bioactive compounds in fermented foods: Health benefits, safety, and future perspectives |
| title_fullStr | Bioactive compounds in fermented foods: Health benefits, safety, and future perspectives |
| title_full_unstemmed | Bioactive compounds in fermented foods: Health benefits, safety, and future perspectives |
| title_short | Bioactive compounds in fermented foods: Health benefits, safety, and future perspectives |
| title_sort | bioactive compounds in fermented foods health benefits safety and future perspectives |
| topic | Bioactive compounds Fermented foods Health benefits Probiotics Safety |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225004056 |
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