Fermentation for tailoring the technological and health related functionality of food products

Abstract

Fermented foods are experiencing a resurgence due to the consumers’ growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and healthy food products. Fermentation imparts unique aroma, flavor and texture to food, improves digestibility, degrades anti-nutritional factors, toxins and allergens, converts phytochemicals such as polyphenols into more bioactive and bioavailable forms, and enriches the nutritional quality of food. Fermentation also modifies the physical functional properties of food materials, rendering them differentiated ingredients for use in formulated foods. The science of fermentation and the technological and health functionality of fermented foods is reviewed considering the growing interest worldwide in fermented foods and beverages and the huge potential of the technology for reducing food loss and improving nutritional food security.

Keywords:

• Fermentation
• lactic acid bacteria
• alkaline fermentation
• yeast and mold
• bioactives
• polyphenols
• functional foods

Acknowledgements

We would like to acknowledge Meryn Scott for helping in the literature search and Scott Chandry for his thorough review of the manuscript.