Total antioxidant capacity and total polyphenols in black garlic, lemon and kombucha, homemade vs. industrially fermented
The poster focused on the transformative effects of fermentation on antioxidant properties in foods, offering valuable insights into sustainable and health-conscious nutrition.
The Role of Fermentation in Boosting Antioxidant Properties: Insights from MindInnFood’24
Marta Cuenca, a PhD student at the University of Valencia, recently presented her research at the International Congress MindInnFood’24. Her poster focused on the transformative effects of fermentation on antioxidant properties in foods, offering valuable insights into sustainable and health-conscious nutrition.
Analyzing Fermented Ingredients
She presented a poster comparing the experimental results on antioxidant capacity obtained through three different analyses (TEAC, ORAC, and total polyphenols) across three ingredients: black garlic, lemon, and kombucha, evaluating their total antioxidant capacity and polyphenol content. These ingredients are being considered for modernizing recipes.
Marta explored the differences between home fermentation and industrial fermentation, revealing how these methods influence the nutritional profile of these ingredients.
Key Findings
The research demonstrated that both home and industrial fermentation significantly enhanced the antioxidant capacity of the samples when compared to their non-fermented counterparts. These findings highlight the potential of fermentation to improve food quality and health benefits, making it a vital process in sustainable food production.
Why It Matters
Fermented foods are gaining global attention for their health-promoting properties. Marta’s research not only underscores the importance of fermentation in enhancing antioxidant levels but also bridges the gap between traditional practices and modern food science.
By showcasing the nutritional advantages of fermentation, this study contributes to the broader conversation about sustainable and healthy eating—a key focus of today’s food science innovations.
by Marta Cuenca, Bionutest Group (UV)
