Vegetable Matrix as a Source of Nutritional and Microbial Value for Healthy Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: closed (15 September 2023) | Viewed by 309
Special Issue Editor
Interests: vitamin bioavailability; fortification of foods; absorption of vitamins in humans; bioavailability using ex vivo cell culture
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Vegetable foods/matrices have long been fermented as a means of preservation to enhance shelf-life and improve flavour. More recently the fermentation process and resulting products from vegetable-based foods have attracted a lot of scientific interest largely driven by many health benefit claims with a focus on the microorganisms (e.g. bacteria, fungi) contributing to the fermentation process and the matrix. Fermented dairy, beer, and wine (and other alcoholic fermented beverages) have been the subject of intensive research for many years and several other plant-based fermented foods that are widely consumed have received less scientific attention. The role of some plant-based fermented foods with particular microorganisms have also emphasised the bioactivities (anti-microbial, anti-allergenic, anti-hypertensive and anti-inflammatory) of metabolites produced during the fermentation process. More sophisticated tools such as molecular or culture-independent techniques (e.g. omics technology) are available to understand both metabolic and functional properties of fermented foods through more accurate identification of microbial communities. Several components in the vegetable food matrix (for e.g. fibre, polyphenols) have been suggested as prebiotics in the large gut that have shown an influence on the gut microbiome and an association with a reduction in the incidence of some chronic disease conditions.
This topic will explore the current status of knowledge in the field of nutritional and microbial properties of fermented foods with a focus on the vegetable matrix and their influence on health.
Dr. Jayashree Arcot
Guest Editor
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Keywords
- vegetables
- matrix
- fermentation
- microorganisms
- prebiotics
- probiotics
- gut microbiome
- functional vegetable foods
- health properties
- bioactives
