Summary
This narrative review surveys fermentation's historical and contemporary roles in food production, examining its dual function as a preservation method and a process to enhance nutritional and safety attributes. The paper synthesises evidence linking fermented food consumption to reduced risk of non-communicable diseases and explores emerging applications in food waste valorisation through biotechnological fermentation.
Regional applicability
The review draws on globally applicable fermentation science and historical practices across cultures. Findings are relevant to United Kingdom food policy and consumer health initiatives, particularly regarding chronic disease prevention and circular economy approaches to food waste; however, specific UK implementation context or regulatory applicability is not addressed in the abstract.
Key measures
Storage stability, microbial safety, digestibility, toxin and pathogen reduction, probiotic content, disease risk reduction, food waste valorisation outcomes (enzyme and pigment production)
Outcomes reported
The paper reviews fermentation's applications across dairy, beverages, vegetables, fruits, and meats, documenting effects on storage stability, food safety, sensory attributes, and nutritional composition. It examines associations between fermented food consumption and reduced non-communicable disease risk, and recent applications in valorising food waste into enzymes, pigments, and biofuels.
Topic tags
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