Sustainable food design via fermentation of plant-based matrices

Abstract

Introduction. Climate change and food security challenges have increased interest in plant-based diets; however, matrix complexity often limits nutrient bioavailability and functionality. Fermentation offers a targeted strategy to overcome these constraints. Materials and methods. The study analyzed peer-reviewed scientific publications on the fermentation of plant-based food matrices and their nutritional, functional, and technological implications, based on literature searches conducted in PubMed, Scopus, Web of Science, ScienceDirect, and open-access sources, focusing primarily on publications from 2005 to 2026 using relevant keywords.