Bioactive Properties, Volatile Compounds, and Sensory Profile of Sauerkraut Are Dependent on Cultivar Choice and Storage Conditions

A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods

Fermented plant-based foods that catering to consumers' diverse dietary preferences play an important role in promoting human health. Recent exploration of their nutritional value has sparked increasing interest in the structural and bioactive changes of polysaccharides during fermentation, the essential components of plant-based foods which have been extensively studied for their structures and functional properties. Based on the latest key findings, this review summarized the dominant fermented plant-based foods in the market, the involved microbes and plant polysaccharides, and the corresponding modification in polysaccharides structure. Further microbial utilization of these polysaccharides, influencing factors, and the potential contributions of altered structure to the functions of polysaccharides were collectively illustrated. Moreover, future research trend was proposed, focusing on the directional modification of polysaccharides and exploration of the mechanisms underlying structural changes and enhanced biological activity during fermentation.

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

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.

Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum

The content of polyphenols, lactic acid, and antioxidant properties in fermented juice increases more at 30 °C than at 35 °C during the lactic fermentation process in butanol extract and broccoli juice. The concentration of polyphenols is expressed by phenolic acid equivalents as gallic acid-Total Phenolic Content (TPC), ferulic acid (CFA), p-cumaric acid (CPA), sinapic acid (CSA), and caffeic acid (CCA). The polyphenols present in fermented juice exhibit antioxidant properties and the ability to reduce free radicals using total antioxidant capacity (TAC) assay, while also the percentage of the DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) cation radical scavenging activity. Lactic acid concentration (LAC), total flavonoid content as quercetin equivalents (QC), and acidity increases during the work of Lactiplantibacillus plantarum (previously Lactobacillus plantarum) in broccoli juice. The pH was monitored during the process of fermentation in both temperatures (30 °C and 35 °C). Densitometric measurements of lactic bacteria (LAB) showed increasing concentration at 30 °C and 35 °C after 100 h (~4 h), but the value concentration dropped after 196 h. The Gram staining showed only Gram-positive bacilli Lactobacillus plantarum ATCC 8014. The Fourier transform infrared (FTIR) spectrum for the fermented juice showed the characteristic carbon-nitrogen vibrations that may originate from glucosinolates or isothiocyanates. Among the fermentation gases, more CO₂ was released from fermenters at 35 °C than at 30 °C. The biopreservation used Lactiplantibacillus plantarum to prevent the problem of food waste of plant origin. The probiotic bacteria used in fermentation have a very beneficial effect on health and the human body.

Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review

Fermentation is a method of food preservation that has been used for centuries. Lactic acid fermentation, apart from extending the shelf-life of vegetables, affects significantly the flavour of food products. In this review, the formation of flavour, including both taste and aroma, in fermented Brassica vegetables is summarized. The flavour-active compounds are generated in various metabolic pathways from many precursors present in raw materials used for fermentation. In Brassica vegetables, a unique group of chemicals, namely glucosinolates, is present, which significantly influence the flavour of fermented products. In this summary, we took a closer look at the flavour of two of the most commonly eaten worldwide fermented Brassica products, which are sauerkraut and kimchi. Finally, the needs and directions for future studies were addressed.