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Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Authors :
Xiqian Tan
Fangchao Cui
Dangfeng Wang
Xinran Lv
Xuepeng Li
Jianrong Li
Source :
Foods, Vol 13, Iss 1, p 38 (2023)
Publication Year :
2023
Publisher :
MDPI AG, 2023.

Abstract

This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.

Details

Language :
English
ISSN :
23048158
Volume :
13
Issue :
1
Database :
Directory of Open Access Journals
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
edsdoj.bbc77c4ef4b24d84a664895f61fcd3e2
Document Type :
article
Full Text :
https://doi.org/10.3390/foods13010038