ABSTRACT
Fermentation is one of the oldest and cheapest methods to extend the shelf-life of perishable vegetables and fruits. The preparation methods of fermented foods have great heterogeneity as they are based on tradition, cultural preference and geographical area. Many methods for preparing traditional fermented foods are not known; however, it is believed that the methods are passed down to subsequent generations as a family tradition or secret (Swain et al. 2014). Our ancestors used fermented foods to survive during the winter and drought seasons. Drying, salting and fermentation processes were developed in order to preserve fruits and vegetables when they were available in plenty and also to impart desirable flavors, textures, increase nutritional value, reduce toxicity and decrease cooking time (Rolle and Satin 2002, Chapters 3 and 4 in this book). Further, this process is cheap as well as energy-efficient. Fermentation technologies play an important role in ensuring the food security of millions of people around the world, particularly of marginalized and vulnerable groups. Fermentation is a slow decomposition process of organic substances brought about by various microorganisms or enzymes that convert carbohydrates into alcohols (i.e. ethanol) or organic acids (i.e. lactic acid, acetic acid, formic acid and propionic acid) (FAO 1998). Different types of fermentation methods are employed to preserve various food products, such as vegetables and fruits while maintaining and improving their safety, nutritional, sensory features and shelf-life. (Demir et al. 2006, Di Cagno et al. 2013). Carbohydrates in vegetables and fruits are converted to
lactic acid (LA) by a group of bacteria called Lactic Acid Bacteria (LAB), as already explained in the previous chapters and therefore the pH value of fermented products decreases (around 4.0). Lowering of pH value inhibits the growth of spoilage as well as pathogenic bacteria and fungi. These LAB also improve the human intestinal microbial balance and enhance one’s health by inhibiting the growth of various intestinal pathogens, such as Escherichia coli, Salmonella and Staphylococcus (Ohmomo et al. 2000, Ross et al. 2002). Fermented vegetables and fruits are found all over the globe, especially in the Asia-Pacific region, which provide a conducive atmosphere and social cultural practices for development of different types of fermented vegetable and fruits. In Asia-Pacific, the most commonly used vegetables and fruits for fermentation include mango, cabbage, radish, tomato, lemon, cauliflower, leafy mustard, carrot, beats, brinjal, chili, cucumber, ladies finger, sponge gourd, spinach, asparagus, and lettuce (Paramithiotis et al. 2010). Apart from these, in certain parts tender bamboo shoots are also preserved. A wide variety fermented vegetables and fruits are available in the Asia-Pacific region and though, their major ingredients are similar, the final products are quite unique and different from each other, specially due to specific culinary practices. In addition to this, fermented vegetables and fruits provide food security, health-promoting benefits particularly in underdeveloped countries and are considered a major source of income and employment (Montet et al. 2006). In this chapter, we discuss the fermented vegetables and fruits products of Asia-Pacific region which, divided into four major groups based on the geographical origin: (i) East Asia, (ii) South Asia, (iii) South East Asia and (iv) Oceania, while reviewing the research prospects with respect to human nutrition and health.
