Fermented Functional Foods as Potent Antioxidant Sources: Recent Advances and Future Prospects

Fermented functional foods are gaining global recognition for their health-promoting properties, particularly their role as rich sources of natural antioxidants. These foods are increasingly recognized for their role in promoting a healthy gut microbiome and enhancing overall health. This review explores diverse fermented food categories including dairy, plant-based, grain-based, and beverages for their antioxidant potential, alongside emerging substrates such as algae and fruit by-products. Advances in fermentation technology, including precision fermentation and bioreactor optimization, are highlighted for their potential to enhance antioxidant yields sustainably. Additionally, the review delves into the development of novel functional foods and their role in promoting overall well-being. Despite significant progress, challenges such as antioxidant stability, regulatory hurdles, and consumer acceptance remain. This paper provides a comprehensive perspective on the progress, challenges, and future directions of fermented functional foods as antioxidant sources, emphasizing their importance in sustainable nutrition and health solutions.