Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition

  title={Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition},
  author={Piotr Kiczorowski and Bożena Kiczorowska and Wioletta Samolińska and Marek Szmigielski and Anna Winiarska-Mieczan},
  journal={Scientific Reports},
In the present study, the dry matter, crude ash, crude protein, ether extract, and energy, macro- (Na, K, Ca, Mg, P), micro- (Zn, Cu, Fe) minerals, heavy metals (Pb, Cd), vitamin C, A, carotene, and phenolic content were determined in chosen raw and fermented vegetables. The dietary intake of several macro- and microconstituents per one serving (100 g or humans and animals: ducks and pigs) was calculated. The fermentation process was found to reduce water and increase fat content in the… 

Traditional fermented foods of Benin Republic: microbiological safety and health benefits

A wide range of traditional fermented foods is produced and prized in communities in developing countries. Due to the generation of beneficial microorganisms, nutritional and bioactive compounds such

The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers

Red, yellow, and green peppers are vegetables rich in natural pigments. However, they belong to seasonal vegetables and need to be treated to prolong their shelf life. One new approach to processing

Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins

White cabbage and gherkin are vegetables that are widely consumed as pickles as well as raw vegetables. In this research, we explored the effect of pickling on the bioaccessibility of phenolics and

Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient

  • Rosangela LimongelliFabio MinerviniMaria Calasso
  • LWT
  • 2023

Bacillus subtilis and Bifidobacteria bifidum Fermentation Effects on Various Active Ingredient Contents in Cornus officinalis Fruit

Microbial fermentation has been widely used to improve the quality and functional composition of food and edibles; however, the approach has rarely been applied to traditional Chinese medicines. In



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The 2,2-diphenyl-1-picrylhydrazyl antiradical activity was positively correlated with UFA and PUFA and indicates great protective potential of legume seeds for prevention and treatment of diet-dependent diseases.

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Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

An up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide.

Lactic acid fermentation of vegetables and fruits

Lactic acid (LA) fermentation is considered a simple and useful form of biotechnology to keep and/or enhance the safety, nutritional, sensory and shelf life properties of vegetables and fruits and the combination of this ancient method of bio-preservation with the current biotechnology tools should allow controlled fermentation processes.

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected  orange fleshed sweet potato (OFSP) varieties from Kenya.  Furthermore,it sought to

Changes in β‐Carotene and Vitamin A Contents of Vitamin A‐rich Foods in Thailand During Preservation and Storage

To prolong consumption of β-carotene and vitamin A-rich foods in Thailand during off-season, plant foods such as ripe mango, ripe papaya, pumpkin, Pak Sien, and Chinese green cabbage were preserved by candying and pickling and incorporated into local rice-flour chips.