Research trends and approaches for the nutritional and bio-functionality enhancement of fermented soymilk

Abstract

The rising interest in plant-based formulations and ethical concerns associated with animal-based products has led to an increased consumption of soymilk. This review explores research trends in soymilk and its fermentation to enhance our understanding and encourage further investigation. Various strategies for transforming conventional soymilk into functional soymilk are discussed, including fermentation, germination, probiotic immobilization, ultrasound, metabolic engineering, and nanotechnology. Functional soymilk, enriched with bioactives like peptides, aglycone isoflavones, γ-amino butyric acid (GABA), conjugated linoleic acid (CLA), carotenoids, and vitamins (B2, B6, B9, and B12), demonstrates improved nutritional value. The review also examines medicinal potential of fermented soymilk-based products, including their ability to treat diabetes, combat cancer, improve gut health, prevent osteoporosis, and reduce obesity. Probiotic bacteria play a vital role in enhancing the functionality and health benefits of fermented soymilk. Innovative probiotics offer the opportunity to produce functional soymilk that caters to consumer needs and provides positive health properties.