Alimentos fermentados orientais: uma revisão bibliográfica sobre técnicas, benefícios e aplicações na Engenharia de Bioprocessos e Biotecnologia

Abstract

Oriental fermented foods, such as shoyu, miso, kimchi, and sufu, play a significant role in both culture and nutrition, standing out for their health benefits and biotechnological applications. This work reviews the production techniques, chemical composition, and functional effects of these foods, with an emphasis on their health-promoting properties. Shoyu, a Japanese soy sauce, is produced through fermentation involving Aspergillus oryzae and halophilic yeasts, resulting in a condiment rich in bioactive peptides with antioxidant, hypotensive, and anticancer properties. Miso, a fermented paste made from soybeans and rice or barley, contains isoflavones and phenolic acids that provide antioxidant, cardioprotective, and immunomodulatory effects. Kimchi, a fermented vegetable dish, is rich in probiotic lactic acid bacteria, promoting gut health, anti-inflammatory effects, and microbiota regulation. Sufu, a fermented tofu product, exhibits high digestibility and compounds with antioxidant, antimicrobial, and antitumor activities. Beyond their cultural value, these foods serve as models for biotechnological innovations, such as the development of functional products and sustainable fermentation processes. The integration of traditional methods and modern technologies highlights their potential in health promotion and the food industry. This review underscores the importance of these foods as part of a balanced and functional diet, contributing to advancements in nutrition and biotechnology.