Sourdough-based microorganisms and their metabolites for nutraceuticals and dietary supplements formulation

As we move toward a “zero-waste economy,” by-products are becoming very attractive worldwide as raw materials for the development of functional compounds. Moreover, technological implementation through effective upgrading of by-products is being sought. The challenges associated with the high prices of functional ingredients for nutraceuticals and dietary supplements also became very topical. To reduce prices and increase sustainability of nutraceutical and dietary supplement production, strategies for valorization of food industry by-products are proposed. In addition to the economic challenges, the problems associated with climate change can also be reduced by developing new strategies to effectively valorize the food industry by-products. To date, the loss of functional compounds in food industry by-products is a major economic problem. At the same time, a large part of the population suffers from a lack of biologically active substances (anti-oxidants, dietary fiber, etc.). In this chapter, future strategies for multifunctional nutraceutical and dietary supplement formulations based on lactic acid bacteria (LAB) from sourdough, plant, and animal by-products are proposed. Understanding the relevance of this complex challenge leads to the development of new technologies and new product formulations, in which sourdough LAB are also good technological solutions as functional ingredients.