Health benefits of fermented vegetable products

Vijayendra, S. V. N. and Prakash Halami, M. (2015) Health benefits of fermented vegetable products. In: Health Benefits of Fermented Foods and Beverages. CRC Press, pp. 325-342. ISBN 978-146658810-3

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Abstract

Fermentation is a process, mediated by microorganisms that are present naturally or added intentionally, in which organic substrates, such as complex carbohydrates, are converted into either alcohol or acids (Paulová etal. 2013). The production of lactic acid (LA) by lactic acid bacteria (LAB) and alcohol by yeasts are examples of fermentation. Foods such as vegetables, fruits, and milk undergo some beneficial biochemical changes along with some significant modifications when treated with microorganisms or enzymes (Campbell-Platt 1994). Fermentation of foods extends shelf-life, and produces flavor compounds, which help to increase organoleptic properties of the foods and improves their nutritional value besides providing therapeutic benefits to consumers (Parvez etal. 2006). LAB are found to influence the texture, flavor, nutritive properties, health attributes, and shelf-life of food products (Devi etal. 2012) and also act as a source of functional ingredients (Florou-Paneri etal. 2013). Fermentation of foods can add value in terms of providing antimicrobial and antioxidant properties, producing essential amino acids and bioactive compounds, as well as enhancing bioavailability of the mineral. As a result, these foods can be used as therapeutic agents for humans (Tamang 2007). It is a general observation that eating fermented foods keeps people healthy. The regular consumption of fermented foods helps in reducing harmful and pathogenic flora in the intestine and improves the immune system. © 2015 by Taylor & Francis Group, LLC.

Item Type:	Book Section
Uncontrolled Keywords:	fermented vegetable products
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 23 Vegetables
Depositing User:	Somashekar K S
Date Deposited:	24 Sep 2025 08:58
Last Modified:	24 Sep 2025 08:58
URI:	http://ir.cftri.res.in/id/eprint/19854

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