New technology to overcome defects in production of fermented plant products- a review

• Published in: Trends in food science & technology 2021-10, Vol.116, p.829-841
• Main Authors: Zhang, Lihui, Zhang, Min, Mujumdar, Arun S.
• Format: Article
• Language: English
• Subjects: Amines; Bacteriostasis; Biogenic amines; Control stability; Defects; Fermentation; Fermented plant product; Flavonoids; Functional properties; Microorganisms; Minerals; Modernization; New technology; Nutritive value; Organic acids; Polyphenols; Probiotics; Remedy technology; Reviews; Shelf life; Trace elements; Trace elements (nutrients); Vitamins
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2021.08.014

Fermented plant products (FPP) are functional liquids or solids produced by probiotics by fermentation of one or more fresh vegetables, fruits, mushrooms, herbs, etc. They have enriched nutritional value due to presence of polyphenols, flavonoids, organic acids, probiotics, prebiotics, vitamins, minerals and biological enzymes. This is an area of rapidly increasing interest around the world. This review elucidates recent studies of fermented plant products from the viewpoints of fermentation technology, functional properties, defects and remedy technologies to overcome potential defects. Several existing problems and development prospects for fermented plant products are discussed. Fermented plant products possess many functional properties, such as antioxidation, bacteriostasis, improving intestinal function and immunity, antialcohol, protecting liver etc. Particularly, there are many defects in production of FPP, including possible generation of biogenic amines, methanol, formaldehyde and nitrite during fermentation, safe control of microorganisms, deficiency of trace elements, as well as stability in storage. Moreover, many technologies have been proposed to remedy the defects of FPP. This review contributes to a deeper understanding of fermented plant products as well as processing and utilization of plants and modernization of their production. •Bullet point 1: The fermentation technology of fermented plant products is described.•Bullet point 2: Functional properties of fermented plant products are reviewed.•Bullet point 3: The defects of fermented plant products are reviewed.•Bullet point 4: The remedy technology of defects in fermented plant products are outlined.