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Extracellular vesicles from fermented foods: sources, characteristics, functionalities, and future applications

Xiaoyi Liu1, Joe-Hui Ong1, Yihang Lou1

  • 1Department of Food Science and Engineering, International School, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, College of Life Science and Technology, Jinan University, Guangzhou, China.

Food Chemistry
|June 13, 2026
PubMed

Keywords:
Bioactive cargosExtracellular vesicles (EVs)Fermented foodsFunctional foodsHealth benefitsIntercellular communicationMicrobial fermentation

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