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Fermented food/beverage and health: current perspectives

2022Journal article Restricted access
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dc.contributor.authorDurazzo, Alessandra
dc.contributor.authorCarocho, Márcio
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorPedrosa, Mariana C.
dc.contributor.authorUeda, Jonata Massao
dc.contributor.authorBarros, Lillian
dc.contributor.authorSouto, Eliana B.
dc.contributor.authorSantini, Antonello
dc.contributor.authorLucarini, Massimo
dc.date.accessioned2023-05-29T15:49:42Z
dc.date.available2023-05-29T15:49:42Z
dc.date.issued2022
dc.description.abstractFermented products have been gaining a notable importance in recent years due to the health benefits that they can provide in relation to the initial unfermented food matrix, i.e. in the enhancement of nutrients, effect on glucose metabolism and bioactivity, the presence of probiotics in some foods. The paper gives a current analysis of the fermented food/beverage and health relationship studies present in the literature and it is based on a literature quantitative analysis approach. VOSviewer software was utilized to extract and elaborate bibliometric data. 1504 publications ranged from the year 1970 to 2022 were retrieved by literature search and were collectively cited in 25,868 documents. The subject areas mainly covered are: “Agricultural and Biological Sciences”, “Biochemistry, Genetics and Molecular Biology”, “Immunology and Microbiology” and “Medicine”. 1148 terms, in total, are identified and the top recurring terms on the fermented food/beverage and health research are: metabolism, lactobacillus, food microbiology, lactic acid, animals. The functionality of fermented foods are here explored. Innovation is represented towards obtaining specific fermented foods (i.e. yogurts), by changing the fermentation conditions, or by adding or removing compounds that alter the fermentation, and thus, with the improvement of technologies like nanotechnology, targeted nutrition and others, it is expected that fermented food will consolidate their position in the food market.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the CIMO (UIDB/00690/2020). M. Carocho and S. Heleno thank FCT, for their individual employment program-contract (CEECIND/00831/2018, CEECIND/03040/2017), while L. Barros thanks FCT, through the institutional scientific employment program-contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDurazzo, Alessandra; Carocho, Marcio; Heleno, Sandrina A.; Pedrosa, Mariana C.; Ueda, Jonata M.; Barros, Lillian; Souto, Eliana B.; Santini, Antonello; Lucarini, Massimo (2022). Fermented food/beverage and health: current perspectives. Rendiconti Lincei. ISSN 2037-4631. 33:4, p. 729-738pt_PT
dc.identifier.doi10.1007/s12210-022-01093-6pt_PT
dc.identifier.eissn1720-0776
dc.identifier.issn2037-4631
dc.identifier.urihttp://hdl.handle.net/10198/28396
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFermented foodspt_PT
dc.subjectFermented beveragespt_PT
dc.subjectFunctionalitypt_PT
dc.subjectHealthpt_PT
dc.subjectLiterature quantitative research analysispt_PT
dc.titleFermented food/beverage and health: current perspectivespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F00831%2F2018%2FCP1578%2FCT0001/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F03040%2F2017%2FCP1403%2FCT0001/PT
oaire.citation.endPage738pt_PT
oaire.citation.issue4pt_PT
oaire.citation.startPage729pt_PT
oaire.citation.titleRendiconti Linceipt_PT
oaire.citation.volume33pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
oaire.fundingStreamCEEC IND 2017
person.familyNameCarocho
person.familyNameHeleno
person.familyNamePedrosa
person.familyNameUeda
person.familyNameBarros
person.givenNameMárcio
person.givenNameSandrina A.
person.givenNameMariana C.
person.givenNameJonata Massao
person.givenNameLillian
person.identifierawbWiiMAAAAJ&hl
person.identifier469085
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.ciencia-id971F-DA77-195D
person.identifier.ciencia-id4417-F90B-68A3
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0002-2057-0639
person.identifier.orcid0000-0002-1452-3764
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridL-5951-2014
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id57222522617
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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