Plant-based fermented foods: General concepts, improvement of the quality, metabolites, and health-related functions
Food Bioscience, cilt.69, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Derleme
- Cilt numarası: 69
- Basım Tarihi: 2025
- Doi Numarası: 10.1016/j.fbio.2025.106960
- Dergi Adı: Food Bioscience
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
- Anahtar Kelimeler: Bioaccessibility, Digestibility, Lactic acid bacteria, Plant-based, Probiotics, Sustainable
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
Plant-based fermented foods and beverages (FFB) offer a sustainable, nutrient-dense alternative to conventional animal-based products, playing a crucial role in promoting health with low environmental impact. Fermentation enhances protein quality, reduces glycemic index, impacts the bioaccessibility and bioavailability of micronutrients, and eliminates anti-nutritional factors present in plant-based foods. Additionally, fermentation-derived bioactive compounds, including peptides, polyphenols, vitamins and short-chain fatty acids, contribute to various health benefits such as improved gut microbiota, immune modulation, and provide anti-inflammatory effects. These bioactives have been linked to the reduced risk of metabolic disorders, cardiovascular diseases, and gastrointestinal conditions. Emerging evidence also highlights the role of FFBs in supporting gut-brain interactions, as microbial metabolites may influence neurotransmitter production and cognitive functions. This review explores novel fermentation techniques, such as precision fermentation, co-culture systems, and controlled microbial consortia, which enhance the functional, sensory, and nutritional properties of plant-based FFBs. The development of plant-based FFBs further expands their potential in supporting digestive health and overall well-being. Additionally, the role of plant-based FFBs in promoting sustainable food systems is highlighted, as they use fewer resources, lower greenhouse gas emissions, and contribute to global food security. By integrating traditional fermentation knowledge with biotechnological innovations, plant-based FFBs are evolving into functional foods that support human health and environmental sustainability. Moreover, this review provides a comprehensive overview of recent advancements and future directions in the field, offering insights for researchers, food technologists, and industry stakeholders aiming to optimize the nutritional and functional potential of fermentation of plant-based materials.