Fermentation-enabled wellness foods: A fresh perspective
Fermented foods represent an important segment of current food markets, especially traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together with advancements in fermentation technologies (microbial- and enzyme-based processing), are stimulating rapid growth an...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2019-09-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453019301053 |
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| author | Huan Xiang Dongxiao Sun-Waterhouse Geoffrey I.N. Waterhouse Chun Cui Zheng Ruan |
| author_facet | Huan Xiang Dongxiao Sun-Waterhouse Geoffrey I.N. Waterhouse Chun Cui Zheng Ruan |
| author_sort | Huan Xiang |
| collection | DOAJ |
| description | Fermented foods represent an important segment of current food markets, especially traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together with advancements in fermentation technologies (microbial- and enzyme-based processing), are stimulating rapid growth and innovation in the fermented food sector. In addition, the health-promoting benefits of fermented foods are attracting increasingly attention. The microorganisms contained in many common fermented foods can serve as “microfactories” to generate nutrients and bioactives with specific nutritional and health functionalities. Herein, recent research relating to the manufacture of fermented foods are critically reviewed, placing emphasis on the potential health benefits of fermentation-enabled wellness foods. The importance of the correct selection of microorganisms and raw materials and the need for precise control of fermentation processes are explored. Major knowledge gaps and obstacles to fermented food production and market penetration are discussed. The importance of integrating multidisciplinary knowledge, communicating with consumers, establishing regulatory frameworks specifically for fermentation-enabled wellness foods and functional fermented foods, are highlighted. Keywords: Fermented foods, Microbial factories, Bioactive, Probiotics, Nutrients, Processing technologies |
| format | Article |
| id | doaj-art-03147ac1bfd746ddaf0b47523d7eeb74 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2019-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-03147ac1bfd746ddaf0b47523d7eeb742025-02-03T04:01:34ZengTsinghua University PressFood Science and Human Wellness2213-45302019-09-0183203243Fermentation-enabled wellness foods: A fresh perspectiveHuan Xiang0Dongxiao Sun-Waterhouse1Geoffrey I.N. Waterhouse2Chun Cui3Zheng Ruan4South China University of Technology, Guangzhou, ChinaSouth China University of Technology, Guangzhou, China; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand; Corresponding author at: South China University of Technology, No. 381, Wushan Road, Tianhe District, Guangzhou, 510640, China.South China University of Technology, Guangzhou, China; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandSouth China University of Technology, Guangzhou, ChinaSouth China University of Technology, Guangzhou, ChinaFermented foods represent an important segment of current food markets, especially traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together with advancements in fermentation technologies (microbial- and enzyme-based processing), are stimulating rapid growth and innovation in the fermented food sector. In addition, the health-promoting benefits of fermented foods are attracting increasingly attention. The microorganisms contained in many common fermented foods can serve as “microfactories” to generate nutrients and bioactives with specific nutritional and health functionalities. Herein, recent research relating to the manufacture of fermented foods are critically reviewed, placing emphasis on the potential health benefits of fermentation-enabled wellness foods. The importance of the correct selection of microorganisms and raw materials and the need for precise control of fermentation processes are explored. Major knowledge gaps and obstacles to fermented food production and market penetration are discussed. The importance of integrating multidisciplinary knowledge, communicating with consumers, establishing regulatory frameworks specifically for fermentation-enabled wellness foods and functional fermented foods, are highlighted. Keywords: Fermented foods, Microbial factories, Bioactive, Probiotics, Nutrients, Processing technologieshttp://www.sciencedirect.com/science/article/pii/S2213453019301053 |
| spellingShingle | Huan Xiang Dongxiao Sun-Waterhouse Geoffrey I.N. Waterhouse Chun Cui Zheng Ruan Fermentation-enabled wellness foods: A fresh perspective Food Science and Human Wellness |
| title | Fermentation-enabled wellness foods: A fresh perspective |
| title_full | Fermentation-enabled wellness foods: A fresh perspective |
| title_fullStr | Fermentation-enabled wellness foods: A fresh perspective |
| title_full_unstemmed | Fermentation-enabled wellness foods: A fresh perspective |
| title_short | Fermentation-enabled wellness foods: A fresh perspective |
| title_sort | fermentation enabled wellness foods a fresh perspective |
| url | http://www.sciencedirect.com/science/article/pii/S2213453019301053 |
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