Research progress on nutritional components and potential health benefits of fermented fruits and vegetables

  • YANG Jinghui ,
  • SUN Jun ,
  • SONG Xunyu ,
  • CHEN Fang ,
  • MA Chen
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  • (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100080, China)

Received date: 2022-11-01

  Revised date: 2022-11-17

  Online published: 2023-09-27

Abstract

Fermented fruits and vegetables use lactic acid bacteria or yeasts as the starter. During fermentation, microorganisms trigger complex bioconversion which improve the flavor of fruits and vegetables and release the multiple metabolic compounds with healthy benefits. Previous studies suggested that fermented fruits and vegetables could provide many positive impacts, such as regulating intestinal health, immunoregulation, hepatoprotective, anti-oxidant, anti-diabetic, anti-cholesterol, and anti-obesity. This review elaborates the nutritional components variation of different fruits and vegetables during fermentation, clarifies the benefits and mechanisms of fermented fruits and vegetables, and discusses several existing problems and development prospects. This article may contribute to a deeper understanding of fermented fruits and vegetables products, hoping to provide valuable references for the research and industrialization development of fruits and vegetables fermentation.

Cite this article

YANG Jinghui , SUN Jun , SONG Xunyu , CHEN Fang , MA Chen . Research progress on nutritional components and potential health benefits of fermented fruits and vegetables[J]. Food and Fermentation Industries, 2023 , 49(17) : 332 -339 . DOI: 10.13995/j.cnki.11-1802/ts.034174

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