Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables

Consumption of lactic acid fermented fruits and vegetables has been correlated with a series of health benefits. Some of them have been attributed to the probiotic potential of lactic acid microbiota, while others to its metabolic potential and the production of bioactive compounds. The factors that...

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Bibliographic Details
Published inFoods Vol. 11; no. 5; p. 733
Main Authors Paramithiotis, Spiros, Das, Gitishree, Shin, Han-Seung, Patra, Jayanta Kumar
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 02.03.2022
MDPI
Subjects
Amines
Antihypertensives
Bacteria
Bioactive compounds
bioactive peptides
Biogenic amines
Biological activity
Carotenoids
Consumption
Fermentation
Food science
Fruits
GABA
Health risks
Hypertension
Lactic acid
Microbiota
Microorganisms
Olives
Organosulfur compounds
Peptides
phenolic compounds
Phenols
Probiotics
Raw materials
Review
Vegetables
Vitamin B
Vitamins
γ-Aminobutyric acid
biogenic amines
GABA
phenolic compounds
bioactive peptides
vitamins
organosulfur compounds
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Summary:Consumption of lactic acid fermented fruits and vegetables has been correlated with a series of health benefits. Some of them have been attributed to the probiotic potential of lactic acid microbiota, while others to its metabolic potential and the production of bioactive compounds. The factors that affect the latter have been in the epicenter of intensive research over the last decade. The production of bioactive peptides, vitamins (especially of the B-complex), gamma-aminobutyric acid, as well as phenolic and organosulfur compounds during lactic acid fermentation of fruits and vegetables has attracted specific attention. On the other hand, the production of biogenic amines has also been intensively studied due to the adverse health effects caused by their consumption. The data that are currently available indicate that the production of these compounds is a strain-dependent characteristic that may also be affected by the raw materials used as well as the fermentation conditions. The aim of the present review paper is to collect all data referring to the production of the aforementioned compounds and to present and discuss them in a concise and comprehensive way.
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These authors contributed equally to this work.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11050733