Nutritional and potential health benefits of fermented food proteins

Abstract

AbstractBACKGROUNDProtein fermentation continues to gain popularity as a result of several factors, including the cost‐effectiveness of the process and the positive correlation of fermented protein consumption, with a reduced risk of developing diet‐related diseases such as diabetes and cardiovascular disorders, as well as their enhanced nutritional and techno‐functional properties. Nonetheless, the nutritional and health benefits of food protein fermentation such as enhanced nutrient bioavailability, reduced antinutritional factors (ANFs) and enriched bioactive peptides (BAPs) are often overlooked. The present study reviewed recent work on the influence of protein fermentation on nutrition and health. In total, 322 eligible studies were identified on the Scopus and Google Scholar databases out of which 69 studies were evaluated based on our inclusion criteria.RESULTSFermented protein ingredients and products show reduced ANF content, enhanced digestibility and bioavailability, and increased antioxidant and other biological activities, such as probiotic, prebiotic, angiotensin‐converting enzyme inhibitory and antihypertensive properties. In addition, co‐products in protein fermentation such as BAPs possess and could contribute additional sensory and flavor properties, degrade toxins, and reduce allergens in foods.CONCLUSIONThus, fermentation is not only a method for food preservation, but also serves as a means for producing functional food products for consumer health promotion and nutrition enrichment. © 2023 Society of Chemical Industry.