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Characteristics of fermented vegetables and fruits, their nutritional value and impact on health. A review of the subject field
DOI: 10.21443/1560-9278-2026-29-3-452-478
Abstract. In recent years, food manufacturers have shown significant interest in developing non-dairy probiotic products based on fruits and vegetables, driven by lifestyle changes and the increasing popularity of vegetarianism and veganism. The aim of this study is to analyze and review research on the role of microorganisms in the natural fermentation and artificial inoculation of fermented fruits and vegetables in terms of health benefits, flavor formation, and influence on changes in biologically active substances. The sources used are scientific publications in Russian and English published between 2010 and 2025. A search for international publications has been conducted in Scopus, PubMed, and Web of Science; Russian-language sources have been selected using the Russian Science Citation Index (RSCI) system with the help of relevant keywords. The selected sources are systematized, critically analyzed, and summarized. Fermentation technology is a processing method that combines tradition and innovation, using microbial biotransformation to significantly improve the chemical composition and biological activity of fruits and vegetables. Fermentation not only extends the shelf life of foods but also enhances their nutritional value and health benefits. A review of scientific research shows that the health effects of fermented fruits and vegetables depend largely on the microorganisms involved in the fermentation process and the bioactive components they produce. The health benefits of fermented fruits and vegetables are primarily due to the formation of bioactive compounds during fermentation, such as phenols, vitamins, minerals, and organic acids. These compounds are formed through complex biochemical reactions catalyzed by microorganisms and interact with each other, exerting antioxidant and anti-inflammatory effects, resulting in health benefits such as a reduced risk of chronic diseases. Bioactive compounds in fermented fruits and vegetables exhibit antioxidant, anti-inflammatory, and hypoglycemic effects. The development of fermented fruit and vegetable products represents a promising approach to meeting the needs of modern consumers, reducing waste of plant materials, and expanding the range of functional foods that contribute to improved public health. Further research should be aimed at in-depth study of the interaction of microorganisms with fruit and vegetable raw materials and optimization of the fermentation process, with the aim of increasing their nutritional value and beneficial effects on health.
Printed reference: Burak L. Ch. Characteristics of fermented vegetables and fruits, their nutritional value and impact on health. A review of the subject field // Vestnik of MSTU. 2026. V. 29, No 3. P. 452-478.
Electronic reference: Burak L. Ch. Characteristics of fermented vegetables and fruits, their nutritional value and impact on health. A review of the subject field // Vestnik of MSTU. 2026. V. 29, No 3. P. 452-478. URL: https://vestnik.mauniver.ru/v29_3_n109/11_Burak_452-478.pdf.
