ReviewMolecules (Basel, Switzerland)2024
The Impact of Fermentation on the Antioxidant Activity of Food Products.
Review in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 50 papers.
What it found
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Who cites it
50 citing papers in PubMed.
- Fermentation ofFood chemistry: X · 2026Article
- Machine learning modeling for optimizing fermentation process ofFood chemistry: X · 2026Article
- Starter-Culture-Dependent Effects ofFoods (Basel, Switzerland) · 2026Article
- Liver-Derived Peptides from Livestock Processing By-Products: Insights into Generation, Bioactivity, and Taste Properties.Foods (Basel, Switzerland) · 2026Review
- Article
- Beyond Taxonomy: A Matrix-Trait-Function Framework for Predictive Selection of Non-Microorganisms · 2026Review
- Kombucha Ferments from White and Red Cabbage By-Products as a Sustainable Source of Metabolites with Antioxidant and Anti-Inflammatory Activity.Molecules (Basel, Switzerland) · 2026Article
- Microbial Exopolysaccharides, Redox Modulation, and Antioxidant Activity in Fermented Foods.Antioxidants (Basel, Switzerland) · 2026Review
- Gut microbiome-mediated bioactive ingredients and health benefits of medicinal and edible fermented products: A comprehensive review.Folia microbiologica · 2026Review
- Improving Rainbow Trout (Animals : an open access journal from MDPI · 2026Article
- Dual-Species Fermentation of aFoods (Basel, Switzerland) · 2026Article
- Effects of dietary fermented sweet potato residue on growth performance and cecal microbiota in sichuan white geese during the finisher period (28 to 70 days of age).Poultry science · 2026Article
- Honey as a Natural Flavorful Product: A Comprehensive Review of Its Potential Biological Activities and Recent Studies.Food science & nutrition · 2026Review
- Oak (Foods (Basel, Switzerland) · 2026Article
- Honeysuckle as a Bio-Enhancer inFoods (Basel, Switzerland) · 2026Article
- Improvement of organoleptic properties ofFood chemistry: X · 2026Article
- Unlocking the Antioxidant Potential of Pigeon Peas (Foods (Basel, Switzerland) · 2026Article
- Fermented Plant-Derived Phytoconstituents in Biocosmetics: Pharmacological Enhancements and Applications.Clinical, cosmetic and investigational dermatology · 2026Review
- Comparison ofFood chemistry: X · 2026Article
- Production and evaluation of a novel GABA-producing almond yogurt: dietary modulation of stress.Frontiers in veterinary science · 2026Article
Corrections and comments
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
From 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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.