Research progress on enantiomers detection in fermented foods

Area of Science:

• Food Science
• Analytical Chemistry
• Biochemistry

Background:

• Fermented foods are globally significant, with enantiomers influencing their flavor, health benefits, and quality.
• Enantiomers, as stereoisomers, possess distinct biological activities critical for fermented food characteristics.
• Accurate enantiomer detection is vital for quality control and optimizing fermentation processes.

Purpose of the Study:

• To review recent advances in detecting enantiomers in fermented foods.
• To analyze factors affecting enantiomer profiles during fermentation.
• To summarize current and emerging detection methodologies.

Main Methods:

• Chromatographic techniques: gas chromatography (GC), high-performance liquid chromatography (HPLC), supercritical fluid chromatography (SFC), capillary electrophoresis (CE).
• Rapid detection methods: chemiluminescence, surface-enhanced Raman scattering (SERS), fluorescence, electrochemistry.
• Analysis of applications in animal-derived (dairy, meat) and plant-derived (cereal, vegetable, fruit, tea) fermented foods.

Main Results:

• Identified key factors influencing enantiomers, including raw materials, additives, microbial metabolism, and process conditions.
• Detailed the strengths and limitations of various chromatographic and rapid detection methods.
• Highlighted practical applications across a wide spectrum of fermented food types.

Conclusions:

• Challenges remain in complex food matrices and enantiomer separation.
• Future prospects include interdisciplinary technology integration, novel separation materials, and intelligent detection platforms.
• Enhanced enantiomer detection will improve fermented food quality and process optimization.