{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T11:47:24Z","timestamp":1791546444362,"version":"4.3.4"},"reference-count":172,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2023,12,21]],"date-time":"2023-12-21T00:00:00Z","timestamp":1703116800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Radish Deep Processing Project of Hangzhou Xiaoshan Agricultural Development Co., Ltd.","award":["20180621"],"award-info":[{"award-number":["20180621"]}]},{"name":"Quality and Safety Control of Fresh Food\/Agricultural Science and Technology Innovation Team (Second Batch) project of the Department of Science &amp; Technology of Liaoning Province","award":["20180621"],"award-info":[{"award-number":["20180621"]}]},{"name":"Development and Promotion of Safe Fermented Vegetables project of Hangzhou Agricultural Development Fund","award":["20180621"],"award-info":[{"award-number":["20180621"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety\/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.<\/jats:p>","DOI":"10.3390\/foods13010038","type":"journal-article","created":{"date-parts":[[2023,12,21]],"date-time":"2023-12-21T05:36:12Z","timestamp":1703136972000},"page":"38","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":76,"title":["Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions"],"prefix":"10.3390","volume":"13","author":[{"given":"Xiqian","family":"Tan","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Bohai University, Jinzhou 121013, China"},{"name":"National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fangchao","family":"Cui","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Bohai University, Jinzhou 121013, China"},{"name":"National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dangfeng","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Bohai University, Jinzhou 121013, China"},{"name":"National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinran","family":"Lv","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Bohai University, Jinzhou 121013, China"},{"name":"National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2445-7158","authenticated-orcid":false,"given":"Xuepeng","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Bohai University, Jinzhou 121013, China"},{"name":"National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianrong","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Bohai University, Jinzhou 121013, China"},{"name":"National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,12,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Yongsawas, R., Inta, A., Kampuansai, J., Pandith, H., Suwannarach, N., Lamyong, S., Chantawannakul, P., Chitov, T., and Disayathanoowat, T. 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