The Impact of Fermentation on the Antioxidant Activity of Food Products

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dc.authoridEl-Seedi, Hesham/0000-0002-2519-6690
dc.authoridmiranda, jose/0000-0001-7992-1491
dc.authoridWitkowska, Anna/0000-0002-0092-3409
dc.authoridLombardo, Mauro/0000-0001-7509-5487
dc.authoridRaposo, Antonio/0000-0002-5286-2249
dc.authoridEsatbeyoglu, Tuba/0000-0003-2413-6925
dc.authoridKoch, Wojciech/0000-0001-8749-9657
dc.contributor.authorSaritas, Sumeyye
dc.contributor.authorPortocarrero, Alicia C. Mondragon
dc.contributor.authorLopez, Jose M. Miranda
dc.contributor.authorLombardo, Mauro
dc.contributor.authorKoch, Wojciech
dc.contributor.authorRaposo, Antonio
dc.contributor.authorEl-Seedi, Hesham R.
dc.date.accessioned2025-01-27T20:16:34Z
dc.date.available2025-01-27T20:16:34Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractFrom 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.
dc.identifier.doi10.3390/molecules29163941
dc.identifier.issn1420-3049
dc.identifier.issue16
dc.identifier.pmid39203019
dc.identifier.scopus2-s2.0-85202646239
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/molecules29163941
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21296
dc.identifier.volume29
dc.identifier.wosWOS:001305767300001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofMolecules
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectantioxidant activity
dc.subjectfermentation
dc.subjectfermented food
dc.subjectfunctional food
dc.subjectdairy products
dc.titleThe Impact of Fermentation on the Antioxidant Activity of Food Products
dc.typeReview Article

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