Increasing the amount of phytochemicals in fruits and vegetables using the lactic acid bacteria fermentation
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Abstract
Phytochemicals are biologically active compounds produced by plants and beneficial to human health. Food from plants that undergo fermentation with lactic acid bacteria not only increases nutritional value but also improves sensory properties, extends shelf life, and increases the quantity of beneficial phytochemicals for human health, such as phenolic compounds increase flavonoid content, compared to non-fermented vegetables and fruits. Additionally, it exhibits higher antioxidant properties due to the breakdown of chemical structures of phytochemicals by enzymes from lactic acid bacteria during fermentation, making these substances more biologically active. As a result, the research presented in this review can be used as a guideline for using lactic acid bacteria in the fermentation of vegetables and fruits to produce health-promoting foods that meet future consumer demand.
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