Advances in Fermented Fruits and Vegetables

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

Deadline for manuscript submissions: 30 June 2024 | Viewed by 3019

Special Issue Editor


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Guest Editor
Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, 71-270 Szczecin, Poland
Interests: functional foods; plant-based foods; dairy alternatives; biotransformation; by-products valorization; fermented products; bioactivity; probiotics; biopolymers; food microbiology; lactic acid bacteria
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Special Issue Information

Dear Colleagues,

Fermentation is an international, peer-reviewed, open-access journal that publishes high-quality research articles, reviews, and communications related to all aspects of fermentation science. The journal aims to provide a platform for researchers, scientists, and practitioners to share their latest findings and insights on fermentation processes, products, and applications.

This Special Issue is focused on recent advances in fermented fruits and vegetables and aims to highlight the latest research in this field. Fermented fruits and vegetables have been consumed for centuries and are an essential part of many traditional diets worldwide. In recent years, there has been a growing interest in the health benefits of fermented fruits and vegetables, as well as their potential uses in the food industry.

We invite researchers, scientists, and practitioners to submit their original research articles, reviews, and communications related to fermented fruits and vegetables for consideration in this Special Issue. Topics of interest include the microbial diversity of fermented foods, the impact of fermentation on the nutritional value of fruits and vegetables, and the technological advances in their production. We will also explore the potential health benefits of fermented fruits and vegetables, including their role in promoting gut health and preventing chronic diseases such as cancer and diabetes.

The articles in this Special Issue will be reviewed by leading experts in the field from around the world. They provide valuable insights into the current state of research on fermented fruits and vegetables and highlight the potential for future research in this area. Overall, this Special Issue will provide an essential resource for researchers, scientists, and practitioners interested in fermentation science, food science, and nutrition.

Dr. Łukasz Łopusiewicz
Guest Editor

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

  • fermentation science
  • fermented fruits and vegetables
  • health benefits
  • microbial diversity
  • nutritional value
  • technological advances

Published Papers (2 papers)

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Review

18 pages, 2503 KiB  
Review
Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles
by Luciana Lordelo Nascimento, Marizania Sena Pereira, Lorena Santos de Almeida, Larissa da Silveira Ferreira, Bruna Louise de Moura Pita, Carolina Oliveira de Souza, Camila Duarte Ferreira Ribeiro and Alini Tinoco Fricks
Fermentation 2024, 10(5), 251; https://doi.org/10.3390/fermentation10050251 - 11 May 2024
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Abstract
This review aims to analyze the technological and scientific applications regarding cocoa fermentation through a prospective study of patent documents and research articles. The Espacenet database was used as a patent research tool by searching both the IPC code “A23G1” and the terms [...] Read more.
This review aims to analyze the technological and scientific applications regarding cocoa fermentation through a prospective study of patent documents and research articles. The Espacenet database was used as a patent research tool by searching both the IPC code “A23G1” and the terms “cocoa” and “ferment*”. A total of 130 documents were found—49 were related to the subject. The Scopus database was also searched for scientific articles using the terms “cocoa” and “fermentation”. A total of 812 articles were found—517 were related to the subject. Cocoa fermentation has not yet reached technological maturity, despite the growth in patent documents and scientific research observed in the last two decades. The creation of the Cacao of Excellence Program (2009), among others, has incentivized sustainability and quality in cocoa-producing countries. Brazil, Colombia, and Indonesia are leading with scientific publications in the last 5 years, despite the lack of patents filed. The United Kingdom, France, China, Canada, and Germany, despite not being cocoa-producing countries, are the main holders of the technology. Patent documents analyzed relate to food science, biotechnology, engineering, and chemistry. Microbial biotechnology has gained attention as a key factor to produce a higher-quality cocoa bean. Saccharomyces is the most frequent genus of yeast used as a starter culture in patent documents. Some patent documents propose the addition of fruits during cocoa fermentation, but a few scientific studies have been found on the matter. Overall, technological applications and scientific studies have focused on improving cocoa quality. The cocoa market is expected to increase significantly in the next few years, representing an opportunity to develop high-quality cocoa using novel fermentation techniques. Full article
(This article belongs to the Special Issue Advances in Fermented Fruits and Vegetables)
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25 pages, 1923 KiB  
Review
Application of Fermentation as a Strategy for the Transformation and Valorization of Vegetable Matrices
by Ricardo S. Aleman, Ismael Montero-Fernández, Jhunior A. Marcía, Selvin A. Saravia Maldonado and Daniel Martín-Vertedor
Fermentation 2024, 10(3), 124; https://doi.org/10.3390/fermentation10030124 - 23 Feb 2024
Viewed by 1650
Abstract
This review paper addresses vegetable fermentation from a microbiological and technological point of view, with particular emphasis on the potential of lactic acid bacteria to carry out these transformations. This review paper also covers the spectrum of traditional and emerging fermented plant foods. [...] Read more.
This review paper addresses vegetable fermentation from a microbiological and technological point of view, with particular emphasis on the potential of lactic acid bacteria to carry out these transformations. This review paper also covers the spectrum of traditional and emerging fermented plant foods. Fermentation with lactic acid bacteria represents an accessible and appropriate strategy to increase the daily consumption of legumes and vegetables. Often, lactic fermentation is carried out spontaneously following protocols firmly rooted in the culture and traditions of different countries worldwide. Fermented plant products are microbiologically safe, nutritious, and have pleasant sensory characteristics, and some of them can be stored for long periods without refrigeration. Controlled fermentation with selected lactic acid bacteria is a promising alternative to guarantee high-quality products from a nutritional and organoleptic point of view and with benefits for the consumer’s health. Recent advances in genomics and molecular microbial ecology predict a bright future for its application in plant fermentation. However, it is necessary to promote molecular approaches to study the microbiota composition, select starters aimed at different legumes and vegetables, generate products with nutritional properties superior to those currently available, and incorporate non-traditional vegetables. Full article
(This article belongs to the Special Issue Advances in Fermented Fruits and Vegetables)
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