New Challenges and Opportunities of Plant-Based Fermented Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (31 January 2022) | Viewed by 8314
Special Issue Editors
Interests: food biotechnology; microbiology; table olives; fermentation; food products; valorization of agro-food co-products; food biotechnology
Special Issues, Collections and Topics in MDPI journals
Interests: food chemistry; nutraceuticals and botanicals; polyphenols; functional foods; antioxidants; biaccessibility; bioavailability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Fermentation is globally applied in the transformation and preservation of a range of raw agricultural materials (cereals, roots, tubers, fruit and vegetables, etc.). It is estimated that fermented foods contribute to about one-third of the diet worldwide and commercially produced fermented foods are marketed globally. During fermentation processes, microbial growth and metabolism as well as the interaction with the plant matrices result in the production of a diversity of metabolites.
These metabolites include enzymes, sugars, proteins and lipids; vitamins; antimicrobial compounds; texture-forming agents; amino acids; organic acids and flavour compounds. Microorganisms and metabolic pathways associated with the production of plant-based fermented foods are considered for the improvement of the efficiency of fermentation processes and the quality and consistency, safety and nutritional traits of fermented foods. Additionally, plant-fermented food are exploited as source of probiotics and as alternative non-dairy food matrices for probiotic administration to promote the health of humans, animals and plants. They have also activities in delivering associated bioactive compounds such as polyphenols, vitamins, fiber, minerals, and triterpenic acids that are linked to the reduction of heart disease and other age-related morbid conditions.
New insights in basic and advanced research and processing (bio)technologies making it possible to obtain products, including new ones, with improved nutritional and/or functional features and prolonged shelf life, are sought for this Special Issue.
Dr. Gianluca Bleve
Dr. Angela Cardinali
Guest Editors
Manuscript Submission Information
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Keywords
- fermentation
- fermented foods
- plant-based fermented foods
- microbiota
- safety
- biopreservation
- probiotics
- bioactive compounds
- predictive microbiology
- nutritional features
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