Emerging Solid-State Fermentation in Functional Foods : Bioactive Compounds, Functionality, Sensory Quality, Microbiota Influence and Industrial Perspectives
Bueno-Mancebo, Jose (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química, Biològica i Ambiental)
Artola, Adriana (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química, Biològica i Ambiental)
Barrena, Raquel (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química, Biològica i Ambiental)
Sánchez, Antoni (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química, Biològica i Ambiental)
Gea, Teresa (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química, Biològica i Ambiental)

Date:	2026
Abstract:	Although solid-state fermentation (SSF) has long been used in food production in various traditional contexts, it is now emerging as a particularly promising strategy for the development of functional food ingredients from plant materials and agro-industrial side streams. This review examines recent advances in the application of SSF to enhance the nutritional, functional, sensory, and technological properties of food matrices. Current evidence indicates that SSF can increase the bioactive potential of plant-based substrates by promoting the release and biotransformation of phenolic compounds, while also improving antioxidant capacity, protein digestibility, and techno-functional performance. In addition, the process may support the formation of food-relevant metabolites, including vitamins, peptides, organic acids, and other secondary compounds, while reducing selected antinutritional, allergenic, and undesirable constituents. These compositional changes are often accompanied by modifications in aroma, volatile profiles, visual attributes, and, more recently, gut microbiota-related effects. Attention is given to the use of fungal-based processes for the valorization of cereals, legumes, fruit by-products, and other underutilized substrates. The review also addresses the growing industrial interest in SSF, especially in relation to mycelium-based foods, alternative proteins, functional ingredients, and feed applications. Despite its clear potential, the broader implementation of SSF will require further research and development to support its effective translation into food applications.
Grants:	Agencia Estatal de Investigación PID2023-146978OB-I00 Ministerio de Ciencia e Innovación FPI/PRE2021-097852
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Language:	Anglès
Document:	Article de revisió ; recerca ; Versió publicada
Published in:	Fermentation, Vol. 12, Num. 6 (June 2026) , art. 266, ISSN 2311-5637

DOI: 10.3390/fermentation12060266

21 p, 5.1 MB

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Research literature > UAB research groups literature > Research Centres and Groups (research output) > Engineering > Composting Research Group (GICOM)
Articles > Research articles
Articles > Published articles