Fermentation is one of the oldest methods for food conservation and processing. With this process, we can successfully process fruits from the genus Capsicum. We extend the shelf life of products and change their aroma, taste, texture, sensory properties, etc. Fermented fruits also have beneficial effects on health, they have antioxidant properties, they can lower cholesterol levels and help with many diseases. The most common type of fermentation is lactic acid fermentation, which can be spontaneous or induced with a starter culture. The fruits themselves can be further processed into various products such as sauces, salsas, pastes and spices, thus further increasing their usefulness in nutrition and cuisine.
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