ArticleScientific reports2022
Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition.
Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
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Who cites it
30 citing papers in PubMed, 82 citations in OpenAlex.
- Element Profiling and Probabilistic Health Risk Assessment of Cornelian Cherry Tarhana: The Role of Fermentation and Alternative Flours.Biological trace element research · 2026Article
- Innovative Iron-Fortified Synbiotic Drink From Yellow Spondias Dulcis L.: A Functional Beverage with Enhanced Nutritional and Antioxidant Properties.Probiotics and antimicrobial proteins · 2026Article
- Enhancing the Antioxidant Properties of Carrot Wastes Through Lactic Acid Fermentation and Thermophysical Treatments.Foods (Basel, Switzerland) · 2026Article
- Impact of Bacterial Fermentation on Phytochemical Profile and Bioactivity ofInternational journal of food science · 2026Article
- Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement.Frontiers in nutrition · 2026Review
- Fermented Vegetables as a Source of Psychobiotics: A Review of the Evidence for Mental Health Benefits.Probiotics and antimicrobial proteins · 2026Review
- Lacto-fermented vegetables as dynamic food ecosystems: emerging mechanisms along the microbiome-gut-brain axis.Frontiers in nutrition · 2026Review
- Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage.Foods (Basel, Switzerland) · 2025Review
- Application of green tea to enhance the antioxidant properties of fermented cauliflower.Scientific reports · 2025Article
- Fermented pickles improve gut microbiota and immune profile in women in a community trial in rural Pakistan.Scientific reports · 2025Article
- Article
- Exploring Microbial Contributions to Nutraceutical Production: From Natural to Designed Foods.Molecular biotechnology · 2025Review
- How Can 'Health in All Policies' Help Maximise the Potential of Microbial Biotechnologies for Health, Equity and Sustainability?Microbial biotechnology · 2025Review
- Exploring the Nutritional and Anti-Nutritional Composition of Traditionally FermentedFood science & nutrition · 2025Article
- Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics.Food chemistry: X · 2025Article
- Implications ofCurrent research in food science · 2025Article
- Safety Evaluation of Fermented and NonfermentedInternational journal of food science · 2025Article
- Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products.Foods (Basel, Switzerland) · 2024Article
- Enhancement of nutritional and functional qualities of tropical leaf meal as feed ingredients in chickens through the use of fermentation technology.Tropical animal health and production · 2024Review
- Fermentation impact: A comparative study on the functional and biological properties of Banana peel waste.Heliyon · 2024Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the present study, the dry matter, crude ash, crude protein, ether extract, and energy, macro- (Na, K, Ca, Mg, P), micro- (Zn, Cu, Fe) minerals, heavy metals (Pb, Cd), vitamin C, A, carotene, and phenolic content were determined in chosen raw and fermented vegetables. The dietary intake of several macro- and microconstituents per one serving (100 g or humans and animals: ducks and pigs) was calculated. The fermentation process was found to reduce water and increase fat content in the vegetables. Lower levels of vitamin C and phenols were also found in the fermented vegetables. The vitamin A and carotene content in the fermented carrots and peppers were increased in comparison with the raw vegetables. The fermentation process decreased the concentration of some basic nutrients, mineral content, vitamins C and A, and phenols. Broccoli, peppers, and red beet had the highest levels of the analyzed nutrients and bioconstituents. The fermentation process is regarded by nutritionists as beneficial to human health. The addition of fermented plants is recommended in animal nutrition as well. This process modifies the chemical composition of preserved vegetables, e.g. it reduces the concentration of dietary fiber, and brings favorable effects in poultry and pig nutrition.
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