FoodOmics as a promising strategy to study the effects of sourdough on human health and nutrition, as well as product quality and safety; back to the future

Investigating the correlation between sourdough (SD) as an ancient fermentation technology and high-throughput meta-omics strategies like foodOmics is interesting and crucial in food biotechnology. FoodOmics provides a new insight into the microbial metabolome of SD (as a complex stressful ecosystem) and its importance in techno-nutritional potentials of this bakery bio-additive. The present review discusses the recent findings and new trends about microbial metabolites of SD and omics-based approaches associated with these promising bioactive compounds. In addition, foodOmics cutting-edge findings about the effects of these metabolites on the nutritional, textural and sensorial properties of baked goods, as well as their mold-free shelf-life are reviewed. There are several SD microbial metabolites with promising effects on different aspects of human health and nutrition. For example, the relationship between these bioactive compounds with prevention and alleviation of some diseases and disorders has been reported. Enrichment of bakery products, degradation of anti-nutrients and modulation of the gut microbiota by these microbial-derived compounds via addition of SD have also been revealed. Furthermore, potent effects of the SD microbial metabolites on improving textural features, sensory attributes and microbiological shelf-life in respect to spoilage molds of the leavened baked goods (as their important quality and safety criteria) are also approved.