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There is a trend towards the consumption of plant foods, especially from the public that aims to reduce meat consumption. Plant-based food diets may have low source of vitamin B12 as plants do not produce them. A possible alternative to mitigate this is the consumption of fermented vegetables and fruits. Therefore, we aimed to provide an overview of the work being done with fermented vegetables and fruits, and show evidence that it is possible to obtain the necessary daily amount of vitamin B12 for human health and maintenance. Vitamin B12, also known as cobalamin, acts as a cofactor for the enzyme methionine synthase and methylmalonylCoA mutase in eukaryotes. The dietary reference values for adult men and women range between 2 and 4 µg/day; however, the requirement may increase depending on special recommendations. The main causes for vitamin B12 deficiency are autoimmune conditions (e.g., pernicious anaemia), malabsorption, and dietary insufficiency. One of the commonly adopted measures to deal with vitamin deficiency is supplementation. It is also possible to obtain food enriched with vitamin B12 through fermentation. Different plant materials and microorganisms can be used to produce fermented products and enhance traditional products, such as tempeh, to increase vitamin B12 concentration in the final product. The bioaccessibility and bioavailability of vitamin B12 in fermented vegetables and fruits are important factors to be considered, and demand more studies. The intake of soy fermented foods, such as tempeh, tofu, and cheonggukjang was associated with cognitive enhancement and neuroprotective effects. In addition to fermented vegetables and fruits, other non-animal sources of vitamin B12 that deserve great attention are algae and mushrooms. Since fermentation can produce considerable amounts of vitamin B12, fermented vegetables and fruits are feasible alternative sources for the intake of this vitamin. [ABSTRACT FROM AUTHOR]

Processing and storage may influence the bioactive compound content of red and yellow strawberry guava (Psidium cattleianum Sabine) chewable candies. The aim of the present work was to develop conventional and low-calorie chewable candies prepared with red and yellow strawberry guava pulp, and assess the stability of the potentially bioactive compounds present in them, during storage. Two formulations of chewable candies were prepared: conventional and low calorie. Physicochemical parameters, bioactive compound content, and antioxidant activity at 0, 60, 120, and 180 d of storage were evaluated. It was observed that the processing and storage of chewable candies influenced the concentrations of the bioactive compounds in the candies. The low-calorie formulation yielded the highest carotenoid content, and at the end of the storage period, a reduction in its concentration to 46.83 and 12.5% in the candies formulated with red and yellow strawberry guava pulp, respectively, was noted. Further, red strawberry guava of conventional and low-calorie candies featured the highest phenolic content. Meanwhile, candies prepared with yellow strawberry guava pulp had greater monomeric anthocyanin content by the end of the storage. Even with respect to the phenolic and anthocyanin content, it was found that there was very low antioxidant activity in the candies at the end of the storage period. The present work demonstrated that the use of native Brazilian fruits in the formulation of chewable candies are associated with health benefits as it allows for desired products to be obtained without adding artificial flavouring or colouring agents. [ABSTRACT FROM AUTHOR]