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Fermentation
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The Role of Antioxidant Compounds in Fermented Foods and Food...
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The Role of Antioxidant Compounds in Fermented Foods and Food By-Products

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (31 March 2024) | Viewed by 7485

Special Issue Editors

Dr. Federica Tonolo

E-Mail Website
Guest Editor
Department of Comparative Biomedicine and Food Science, Polo di Agripolis, Viale dell'Università, 16, 35020 Legnaro, Padova, Italy
Interests: antioxidants; bioactive peptides; bioactive compounds; anti-inflammatory
Special Issues, Collections and Topics in MDPI journals
Dr. Maria Pia Rigobello

E-Mail Website
Guest Editor
Department of Biomedical Sciences, University of Padua, Via Ugo Bassi 58/B, 35131 Padova, Italy
Interests: antioxidant molecules; anti cancer drugs; mitochondria; thiol redox regulation; thioredoxin reductase; glutathione
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, chronic and age-related diseases, such as diabetes, cardiovascular disease, and obesity, are gaining increasing relevance as an inflammatory process, and an imbalance of cellular redox status may help to characterize these pathologies. Therefore, new strategies for nutraceuticals, which are food-derived bioactive molecules promoting health benefits beyond basic nutrition, are quite attractive. As a matter of fact, antioxidant bioactive peptides, polyphenols, and other specific antioxidant constituents are gaining increasing interest. Together with these molecules, probiotics have been shown to exert several health benefits, such as antimicrobial and antihypertensive effects, reductions in serum cholesterol, and immune system stimulation. Fermentation is a process traditionally used to increase food preservation and improve the quality of the original product, such as its flavour, aroma, and appearance. To this purpose, the specific genera of lactic acid bacteria, such as Lactobacillus, Streptococcus and Leuconostoc, yeast, or other microorganisms, are usually utilized. Fermented foods are considered for their capacity, not only to prevent their own alterations and extend their shelf life, but especially for their potential benefits on human health. Indeed, the proteolytic action of the fermenting bacteria can improve the health-promoting properties of the food matrix, increasing the bioavailability of specific compounds such as polyphenols and bioactive peptides. Fermentation with selected microorganisms can be used to confer better nutritional characteristics to food waste and by-products, thus enhancing their antioxidant properties. Extracting different compounds from food by-products can help to utilize the obtained extracts in the food industry in order to make better foods. The interaction between probiotics and antioxidants is noteworthy and can be a starting point to the development of new biotechnological opportunities, facilitating the production of new functional foods that can improve human and/or animal health.

This Special Issue aims to publish both recent innovative research advances as well as review papers on the following topics:

  • The role of antioxidant compounds in fermented foods;
  • Health benefits of the association of fermented foods/food by-products and antioxidants;
  • The interaction between antioxidants and fermentation products;
  • The development of new fermented beverages or foods with antioxidant properties;
  • The fermentation of by-products derived from food processing industries;
  • The identification of antioxidant and bioactive compounds released during the fermentation process;
  • The effects of fermented food antioxidant compounds (in vitro, in vivo, and ex vivo).

If you are willing to contribute with other related topics, please contact one of the editors.

Sincerely,

Dr. Federica Tonolo
Dr. Maria Pia Rigobello
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • antioxidant compounds
  • fermentation
  • fermented foods
  • human/animal health
  • bioactive compounds
  • bioactive peptides
  • functional foods
  • nutraceuticals
  • benefits of fermented foods
  • probiotic foods

Published Papers (4 papers)

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Research

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19 pages, 586 KiB  
Article
Impacts of Fermentation on the Phenolic Composition, Antioxidant Potential, and Volatile Compounds Profile of Commercially Roasted Coffee Beans
by Yuanyuan Tan, Hanjing Wu, Linghong Shi, Colin Barrow, Frank R. Dunshea and Hafiz A. R. Suleria
Fermentation 2023, 9(10), 918; https://doi.org/10.3390/fermentation9100918 - 19 Oct 2023
Viewed by 1563
Abstract
Fermented coffee beans are believed to have significantly different compositions of phenolic and volatile compounds and physicochemical properties compared to unfermented coffee beans. This study evaluated the effects of fermentation on coffee beans at a commercially roasted level by characterizing their phenolic compounds [...] Read more.
Fermented coffee beans are believed to have significantly different compositions of phenolic and volatile compounds and physicochemical properties compared to unfermented coffee beans. This study evaluated the effects of fermentation on coffee beans at a commercially roasted level by characterizing their phenolic compounds and semi-quantifying their volatile compounds using liquid chromatography–electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) and headspace/gas chromatography–mass spectrometry (HS-SPME-GC-MS). Coffee beans from two varieties of Coffea arabica, Geisha (G) and Bourbon (B), both fermented beans had higher contents of total phenolic compounds (G: 33.52 mg/g; B: 29.95 mg/g), total flavonoid (G: 0.42 mg/g; B: 0.35 mg/g), total tannins (G: 3.49 mg/g; B: 3.18 mg/g), and higher antioxidant potential in all assays. In total, 131 phenolic compounds were tentatively characterized via LC-ESI-QTOF-MS/MS, where 73 and 65 phenolic compounds were characterized from fermented Geisha and Bourbon, respectively. Regarding GC-MS, the fermented coffee beans had higher levels of phenols, pyrazines, furan, and furanic compounds. These findings substantiated that fermented coffee beans exhibit elevated levels of phenolic and volatile compounds and greater antioxidant activity, which could contribute to relatively higher nutritional values and organoleptic properties. Full article
(This article belongs to the Special Issue The Role of Antioxidant Compounds in Fermented Foods and Food By-Products)
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22 pages, 1124 KiB  
Article
Development of Gluten-Free Functional Bread Adapted to the Nutritional Requirements of Celiac Patients
by Rocío Peñalver, Gaspar Ros and Gema Nieto
Fermentation 2023, 9(7), 631; https://doi.org/10.3390/fermentation9070631 - 04 Jul 2023
Cited by 2 | Viewed by 1761
Abstract
Celiac patients suffer from nutritional deficiencies before and during the maintenance of a gluten-free diet; this is due to non-fortified, mostly processed foods that are high in saturated fat and deficient in minerals typically present in wheat. A literature search was carried out [...] Read more.
Celiac patients suffer from nutritional deficiencies before and during the maintenance of a gluten-free diet; this is due to non-fortified, mostly processed foods that are high in saturated fat and deficient in minerals typically present in wheat. A literature search was carried out to determine the deficiencies of these patients in calcium, iron, fiber, folic acid, omega-3, vitamin B12 and vitamin D. Different formulations of gluten-free bread enriched with olive extract (hydroxytyrosol of natural (HXTO) and synthetic (HXTS) origin), acerola extract, citrus extract, spinach extract, calcium, iron and linseed were used. Antioxidant capacity, nutritional composition, folates, minerals, color and pH were studied, and a microbiological study and sensory analysis were conducted to assess organoleptic quality. These studies were carried out on days 0, 4, 7 and 11 to study their evolution. The results of the HXTS bread showed a higher antioxidant capacity, higher antimicrobial capacity and higher fiber content, as well as higher amounts of minerals. It also showed higher consumer acceptability, even relative to commercial gluten-free bread. The HXTO bread showed higher antimicrobial capacity than the control (C), higher fiber content and higher mineral content, but had lower antimicrobial capacity than HTXS bread. It also had better sensory acceptability than C but was worse than HXTS bread. Taking into account the physicochemical and organoleptic characteristics, the HXTS sample is the most suitable for enriching the diet of celiac patients. Full article
(This article belongs to the Special Issue The Role of Antioxidant Compounds in Fermented Foods and Food By-Products)
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18 pages, 2779 KiB  
Article
Effect of Flaxseed Mucilage on the Probiotic, Antioxidant, and Structural-Mechanical Properties of the Different Lactobacillus Cells
by Alya Sungatullina, Tatyana Petrova, Maria Kharina, Polina Mikshina and Elena Nikitina
Fermentation 2023, 9(5), 486; https://doi.org/10.3390/fermentation9050486 - 18 May 2023
Cited by 6 | Viewed by 1963
Abstract
A positive effect of flaxseed mucilage (FSM) addition (at concentrations of 0.1, 0.2, and 0.4%) to MRS and milk whey nutrient medium on the survival, auto-aggregation, hydrophobicity, adhesive, and antioxidant properties of L. bulgaricus, L. fermentum AG8, and L. plantarum AG9 was shown. [...] Read more.
A positive effect of flaxseed mucilage (FSM) addition (at concentrations of 0.1, 0.2, and 0.4%) to MRS and milk whey nutrient medium on the survival, auto-aggregation, hydrophobicity, adhesive, and antioxidant properties of L. bulgaricus, L. fermentum AG8, and L. plantarum AG9 was shown. It was found that the AG 8 strain became less sensitive to 7% NaCl concentrations (the cell survival rate in the experiment with 0.4% flaxseed mucilage increased by 10% compared to the control). Cultivation in the presence of FSM led to an increase in auto-aggregation, especially in the case of AG8 (from 60 to 85%) and AG9 (from 50 to 80%) strains, and an increase in hydrophobicity was seen: for L. fermentum AG8, it was from 30% to 62–72%, for L. fermentum AG9 from 30% to 35–42%, and for L. bulgaricus from 20% to 30%. The adhesive properties of the L. fermentum AG8 and L. plantarum AG9 cells increased from 0.472 to 1 nN (nanonewton) and from 0.630 to 2.5 nN, respectively. The presence of flaxseed mucilage increased the total phenolic content in cell-free supernatants after 48 h of cultivation. The concentration of 0.1–0.2% FSM increased the OH-scavenging activity of milk whey nutrient medium cell-free supernatants of strains AG8 and AG9 by 7–10%. Flaxseed mucilage can serve as a promising bioactive additive that elevates antioxidant activity, increases the resistance and survival of Lactobacillus cells in the gastrointestinal tract, and leads to the synthesis of lipase and α-glucosidase inhibitors. The co-culture of these lactic acid bacteria in the presence of FSM and milk components in the form of whey leads to the synthesis of lipase and α-glucosidase inhibitors more than the culturing on de Man, Rogosa, and Sharpe broth. Full article
(This article belongs to the Special Issue The Role of Antioxidant Compounds in Fermented Foods and Food By-Products)
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Review

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54 pages, 4596 KiB  
Review
Winemaking: “With One Stone, Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products
by Alexandros Tsoupras, Victoria Ling Jun Ni, Éimhín O’Mahony and Maria Karali
Fermentation 2023, 9(9), 838; https://doi.org/10.3390/fermentation9090838 - 13 Sep 2023
Cited by 2 | Viewed by 1795
Abstract
The plethora of bio-functional compounds present in fermented alcoholic beverages like wine, as well as the valorisation of bioactives from wineries’/breweries’ by-products like grape pomace and grape seed, has gained significant interest in the functional foods sector. This functional beverage, wine, has always [...] Read more.
The plethora of bio-functional compounds present in fermented alcoholic beverages like wine, as well as the valorisation of bioactives from wineries’/breweries’ by-products like grape pomace and grape seed, has gained significant interest in the functional foods sector. This functional beverage, wine, has always accompanied humanity, for religion or for health, especially in the Mediterranean, while the benefits of its moderate consumption were documented even by the Greek physician Hippocrates of Kos (460–370 BC). After a big gap, an outbreak of research on wine benefits has surfaced only since the 1990s, when the term “French paradox” was introduced to the US public during a CBS show, while recent evidence has outlined that the beneficial effects of wine consumption are derived by the synergisms of its bio-functional compounds and their digestion-derived metabolites. Within this article, the proposed health benefits of moderate wine consumption, as a functional component of a balanced diet (i.e., the Mediterranean diet) against inflammation-related chronic disorders, is thoroughly reviewed. The various bio-functional compounds of both wine and wineries’ by-products, such as their bioactive phenolics, unsaturated fatty acids, polar lipids and dietary fibres, and their functional antioxidant, anti-inflammatory and antithrombotic health-promoting properties, are also thoroughly evaluated. The mechanisms of action and synergism, by which the health benefits are elicited, are also explored. Functional properties of non-alcoholic wine products are also introduced. Emphasis is also given to applications of wineries’ by-products bioactives, as ingredients of bio-functional foods, supplements and nutraceuticals. Limitations and future perspectives for this popular functional alcoholic beverage (wine) and its rich in bioactives by-products are also addressed. Full article
(This article belongs to the Special Issue The Role of Antioxidant Compounds in Fermented Foods and Food By-Products)
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