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Antioxidants
Special Issues
The Antioxidants in Fermented Foods
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The Antioxidants in Fermented Foods

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: 30 April 2025 | Viewed by 4115

Special Issue Editors

Prof. Dr. Yves Waché

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Guest Editor
International Joint Research Laboratory “Tropical Bioresources & Biotechnology” UMR PAM, Institut Agro Dijon, Université de Bourgogne, 1 Esplanade Erasme, 21078 Dijon, France
Interests: bioactive compounds from microorganisms; food; fermentation; metabolism; biodiversity; functionality of microorganisms
Special Issues, Collections and Topics in MDPI journals
Dr. Nadjet Benaida-Debbache

E-Mail Website
Guest Editor
Laboratory of Applied Biochemistry, Faculty of Natural and Life Sciences, Bejaia University, Bejaia 06000, Algeria
Interests: oxidative stress; green extraction of secondary metabolites from plants; extraction and biological activity of primary metabolites from plants; characterization and biological activity; molecular mechanisms of antioxidant activity
Special Issues, Collections and Topics in MDPI journals
Dr. Fares Boudjouan

E-Mail Website
Guest Editor
Environmental Engineering Laboratory, Faculty of Technology, University of Bejaia, Bejaia 06000, Algeria
Interests: biomaterials; biophysical and biological properties; chemical biology; immobilization; encapsulation and drug delevery; antioxydant activity; nanomedecine and nanobiology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented food is garnering prolific attention from consumers, who have a special interest in what these products may offer to their health. The presence of antioxidants can determine the healthy properties of these foods.

This Special Issue therefore aims to provide an overview of the chemical or microbiological production of antioxidants from the initial food matrices, the antioxidant products of the microbial metabolism, as well as the methods employed to perform in vitro/in vivo evaluations of these properties and their impact on health.

Prof. Dr. Yves Waché
Dr. Nadjet Benaida-Debbache
Dr. Fares Boudjouan
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. Antioxidants 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 2900 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
  • microorganism metabolism
  • transformation of plant precursors
  • antioxidant activity

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Published Papers (4 papers)

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Research

16 pages, 894 KiB  
Article
Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages
by Anna Łepecka, Piotr Szymański and Anna Okoń
Antioxidants 2024, 13(11), 1305; https://doi.org/10.3390/antiox13111305 - 27 Oct 2024
Viewed by 767
Abstract
The study aimed to assess the impact of lactic acid bacteria (LAB) strains on the antioxidant, physico-chemical properties, and microbiological quality of fermented sausages. Five treatments of raw sausages were prepared: two controls without LAB addition (C, P), and three samples with LAB [...] Read more.
The study aimed to assess the impact of lactic acid bacteria (LAB) strains on the antioxidant, physico-chemical properties, and microbiological quality of fermented sausages. Five treatments of raw sausages were prepared: two controls without LAB addition (C, P), and three samples with LAB addition (SCH1, BAL6, KL14). Fatty acid composition, cholesterol content, physico-chemical, microbiological tests, and antioxidant assays, were performed at time 0 and after 1 and 2 months of storage. A significantly higher ability to scavenge free radicals of DPPH (2,2-diphenyl-1-picrylhydrazyl) was found in sausages with all LAB strains. In the case of the ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) test, it was noted that KL14 treatment had higher antioxidant activity. The main fatty acids in sausages were monounsaturated and saturated. A significantly lower cholesterol content was observed in sausages with the addition of LAB. Sausages with LAB strains differed significantly in pH value. Water activity decreased significantly during storage. After 2 months of storage, the sausages with BAL6 and KL14 strains were characterized by significantly lower redox potential and a lower TBARS (thiobarbituric acid reactive substances) index. It was found that P sausages had the darkest color. SCH1, BAL6, and KL14 strains were also capable of producing red color. The total number of microorganisms in the sausages was high, which is mainly due to the high LAB content and yeast and mold counts. No spoilage or pathogenic microflora were detected. Indigenous LAB strains have the potential to improve the quality and safety of fermented meat products. Full article
(This article belongs to the Special Issue The Antioxidants in Fermented Foods)
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15 pages, 3517 KiB  
Article
Influence of Pediococcus pentosaceus Starter Cultures on Biogenic Amine Content and Antioxidant Activity in African Sourdough Flatbread Fermentation
by Alaa Ahmed Alsiddig Hassan, Young Hun Jin and Jae-Hyung Mah
Antioxidants 2024, 13(10), 1204; https://doi.org/10.3390/antiox13101204 - 7 Oct 2024
Viewed by 683
Abstract
This study investigated the impact of Pediococcus pentosaceus strains not only on biogenic amine (BA) content, but also on antioxidant indices, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and total phenolic content, in kisra, an African sourdough flatbread. Among forty-six lactic acid bacteria (LAB) strains [...] Read more.
This study investigated the impact of Pediococcus pentosaceus strains not only on biogenic amine (BA) content, but also on antioxidant indices, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and total phenolic content, in kisra, an African sourdough flatbread. Among forty-six lactic acid bacteria (LAB) strains isolated from naturally fermented kisra sourdough, two strains (K-B21, K-B01) identified as P. pentosaceus, were selected due to their low BA-producing and high BA-degrading ability for kisra fermentation. Inoculation with P. pentosaceus K-B21 or P. pentosaceus K-B01 completely prevented the formation of tyramine and cadaverine during kisra fermentation. The levels of putrescine, histamine, spermine, and spermidine in kisra were reduced by about 90%, >31%, 55–61%, and 9–25%, respectively, by the two strains, compared to the control (natural fermentation). Additionally, DPPH scavenging activity was 83–84% in the control and inoculated groups of kisra. The total phenolic content was 1977.60 μg/g in the control and insignificantly lower in the inoculated groups (1850–1880 μg/g) than the control. These results suggest that P. pentosaceus K-B21 and K-B01 are promising candidates for use as sourdough starter cultures to produce kisra bread of higher quality, including both its safety and health functionality. Full article
(This article belongs to the Special Issue The Antioxidants in Fermented Foods)
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18 pages, 721 KiB  
Article
Functional Properties and Sensory Quality of Kombucha Analogs Based on Herbal Infusions
by Marta Czarnowska-Kujawska, Joanna Klepacka, Małgorzata Starowicz and Patrycja Lesińska
Antioxidants 2024, 13(10), 1191; https://doi.org/10.3390/antiox13101191 - 30 Sep 2024
Viewed by 820
Abstract
Traditionally, kombucha is produced by the fermentation of black or green tea infusions with the use of SCOBY (Symbiotic Culture of Bacteria and Yeasts). However, SCOBY exhibits the ability to ferment other substrates as well, which can be used to create novel products [...] Read more.
Traditionally, kombucha is produced by the fermentation of black or green tea infusions with the use of SCOBY (Symbiotic Culture of Bacteria and Yeasts). However, SCOBY exhibits the ability to ferment other substrates as well, which can be used to create novel products with new sensory and health-promoting properties. This paper investigates the antioxidant activity, chemical composition, and sensory properties of mint, nettle, and blackcurrant leaf-based kombucha analogs. It has been demonstrated that the fermentation process with SCOBY significantly influenced (p ≤ 0.05) sugar, organic acids, and mineral contents, with the increase in iron, magnesium, and calcium amounts in all tested herbal kombucha. The study shows that the type of herb infusion has a significant influence on the parameters associated with antioxidant potential. The fermentation with SCOBY resulted in an increase in antioxidant activity as measured by the superoxide anion radical (O2•−) inhibition of all three tested herbal infusions, with the greatest changes observed in nettle kombucha. Herbal kombucha was characterized by significantly increased total phenolic content as determined by Folin’s reagent and a changed phenolic compound profile by LC-MS/MS (liquid chromatography with tandem mass spectrometry) in comparison to nonfermented infusions. Very high sensory scores were achieved for fermented mint and blackcurrant-based kombucha. Full article
(This article belongs to the Special Issue The Antioxidants in Fermented Foods)
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20 pages, 2250 KiB  
Article
Effects of Lactic Acid Bacteria on Reducing the Formation of Biogenic Amines and Improving the Formation of Antioxidant Compounds in Traditional African Sourdough Flatbread Fermentation
by Alaa Ahmed Alsiddig Hassan, Young Hun Jin and Jae-Hyung Mah
Antioxidants 2024, 13(7), 844; https://doi.org/10.3390/antiox13070844 - 14 Jul 2024
Cited by 1 | Viewed by 1097
Abstract
This study investigated the safety and functionality of traditional African sourdough flatbread (kisra), based on the content of biogenic amines (BAs) and antioxidant compounds and their improvement using lactic acid bacteria (LAB) species. The primary BAs detected in naturally fermented kisra were tyramine, [...] Read more.
This study investigated the safety and functionality of traditional African sourdough flatbread (kisra), based on the content of biogenic amines (BAs) and antioxidant compounds and their improvement using lactic acid bacteria (LAB) species. The primary BAs detected in naturally fermented kisra were tyramine, histamine, putrescine, and cadaverine, with putrescine being the most abundant after baking. In vitro BA production of microorganisms isolated from kisra sourdough revealed that the Enterococcus genus contributed to tyramine accumulation, whereas presumptive yeasts may contribute to putrescine and cadaverine accumulation. The use of LAB species, including Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Levilactobacillus brevis, and Weissella cibaria, significantly reduced putrescine content to less than about 23% of that of naturally fermented kisra, and eliminated tyramine, histamine, and cadaverine formation. Meanwhile, DPPH scavenging activity, total polyphenolic content, and tannin content in naturally fermented kisra were 85.16%, 1386.50 µg/g, and 33.16 µg/g, respectively. The use of LAB species did not affect the DPPH scavenging activity or tannin content but significantly increased the total phenolic content by up to 20% compared to naturally fermented kisra. Therefore, fermentation with LAB starter cultures might be a promising approach to improve the safety related to BAs as well as the functionality of kisra bread. Full article
(This article belongs to the Special Issue The Antioxidants in Fermented Foods)
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