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Publications

Journal Article Review Epublish

PubMed: 40646907 DOI: 10.3390/foods14132155

Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.

Foods 14(13)

Authors: Prasad S Gangakhedkar, Hemant W Deshpande, Gréta Törős, Hassan El-Ramady, Tamer Elsakhawy, Neama Abdalla, Ayaz Shaikh, Béla Kovács, Rushikesh Mane, József Prokisch

Affiliations

  • Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary. Doctoral School of Animal Husbandry, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary. Department of Food Microbiology and Safety, College of Food Technology, Vasantrao Naik Marathwada Agricultural University, Parbhani 431402, India.
  • Department of Food Microbiology and Safety, College of Food Technology, Vasantrao Naik Marathwada Agricultural University, Parbhani 431402, India.
  • Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary.
  • Doctoral School of Animal Husbandry, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary.
  • Soil and Water Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El Sheikh 33516, Egypt.
  • Agriculture Microbiology Research Department, Soil, Water and Environment Research Institute, Sakha Agricultural Research Station, Agriculture Research Center, Kafr El Sheikh 33717, Egypt.
  • Plant Biotechnology Department, Biotechnology Research Institute, National Research Centre, 33 El Buhouth St. Dokki, Giza 12622, Egypt.
  • Institute of Food Science, University of Debrecen, Böszörményi út 138, 4032 Debrecen, Hungary.
  • MIT College of Food Technology, Chhatrapati Sambhajinagar 412201, India.

Abstract

Fermented fruits and vegetables are gaining increased attention due to their enhanced nutritional properties, extended shelf life, and potential health benefits. Driven by consumer demand for natural, plant-based, and functional foods, fermentation is emerging as a sustainable alternative to conventional preservation methods. This review highlights the role of lactic acid bacteria and other microorganisms in transforming fruit and vegetable substrates into probiotic-rich, bioactive foods. It explores traditional and emerging fermentation techniques, the influence of microbial consortia on product quality, and the impact of fermentation on antioxidant activity, gut health, immune modulation, and chronic disease prevention. Furthermore, the review addresses food safety concerns related to biogenic amines, nitrite accumulation, and microbial contamination, describing current solutions involving both conventional and non-thermal processing technologies. By synthesizing recent advances in microbial fermentation science and biotechnological innovations, this paper underscores the potential of fermented fruits and vegetables to contribute to functional food development, dietary diversity, and sustainable food systems.

MeSH

Functional Food, Lactobacillales, Nutritive Value, Food Preservation, Fruit, Food, Food Safety, Probiotics, Vegetables, Flavonoids, Anthocyanins