The Antioxidant Potential of Fermented Foods Challenges and Future Trends

• Format: eBook
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2024
• Subjects: acetic acid; ADP; Aeropress; anaerobic fermentation; anti-inflammatory; anti-oxidative stress; anti-platelet; antioxidant; antioxidant activity; antioxidant capacity; atherosclerosis; bioactive compounds; Biology, life sciences; black soy milk; bovine; camel milk; carbon tetrachloride; Chenopodium album L; chlorogenic acid; cholesterol; cow milk; Crataegus oxyacantha; daidzein; dairy alternatives; enzymatic potentials; ethyl acetate; fermentation; fermented coffee; fermented wheat bran polysaccharides; French press; functional food; functionality; GABA; genistein; grain; Hario V60; high-fat diet; intestinal barrier; intestinal health; intestinal motility; jujube vinegar; lactic acid bacteria; Lactobacillus; macrophages; Mathematics and Science; metabolomics; n/a; nipa palm vinegar; nipa palm vinegar powder; noni fruit juice; Nypa fruticans Wurmb; organic acid content; organs; oxidative stress; PAF; phenolic; phenolic content; physicochemical; pickles; polyphenols; probiotic property; probiotics; pumpkin seed milk; rats; Reference, Information and Interdisciplinary subjects; Research and information: general; rye bran; secondary metabolites; spray-drying of nipa palm vinegar; TEAC; total phenolic; triglyceride; valorisation; volatile compounds; yeasts; yogurt; zebrafish; Zoology and animal sciences
• ISBN: 9783725828432; 372582844X; 9783725828449; 3725828431
• DOI: 10.3390/books978-3-7258-2843-2

The major role of antioxidant compounds in preserving food shelf-life and providing health-promoting benefits, combined with the increasing concern towards synthetic antioxidants, is increasingly leading the scientific community to focus on natural antioxidants. Polyphenols, bioactive peptides, amino acids, and vitamins are among the most common antioxidant compounds naturally present in foods. Nevertheless, enabling further improvements in food antioxidant activity in vitro, which could potentially reflect that in vivo, is a topic of utmost significance. The bioconversion elicited by the use of microbial enzymes and/or fermentation with selected starters can be considered as a tool to enhance the activity of bioactive compounds by facilitating their release or changing their structural conformation. Yet, the elucidation of new bioconversion pathways, the study of antioxidant bioavailability and bioaccessibility, and their efficacy during in vivo digestion is an area that still needs exploring. In this framework, this Special Issue is aimed at covering the most recent advances in the use of fermentation as a means to enhance food antioxidant potential.