Bioactive Compounds, Food Fermentation, and Sustainable Valorization: Advances, Gaps, and Future Directions

June 16, 2026MoleculesOpen Access

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Key Points

The aim is to explore the role of bioactive compounds and food fermentation in enhancing sustainability and public health in food systems.
Reviewed current literature on bioactive compounds and food fermentation
Analyzed sustainable valorization strategies for agrofood by-products
Identified gaps and future directions for research
Identified key benefits of bioactive compounds in promoting health and sustainability
Outlined innovative fermentation processes that enhance food quality and nutrition
Highlighted challenges in the sustainable use of agrofood by-products

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This review highlights advances in bioactive compounds and food fermentation, indicating potential for sustainable food innovation.

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Irene Dini (2026) studied this question.

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