Fermentation of oilseeds and their by-products: biotechnological transformations, challenges and future prospects for nutrient enhancement and functional food development.

Abstract

Oilseed fermentation is a traditional biological process with a long history. In recent years, due to its potential in enhancing nutritional value, reducing anti-nutritional factors, and generating bioactive compounds, this technology has regained attention. This article systematically reviews the historical development, common types, microorganisms, and fermentation techniques of oilseed fermentation, and elaborates in detail on the regulatory mechanisms of macronutrients, micronutrients, and anti-nutritional factors during the fermentation process. At the same time, the article explains the biochemical changes triggered by fermentation, including changes in carbohydrates, proteins, amino acids, and lipids, and elucidates the functional characteristics of oilseed fermentation in improving digestibility, enhancing antioxidant activity, and generating functional peptides. Additionally, this article also explores the application prospects of oilseed fermentation in the food and non-food sectors, points out current technical challenges, safety issues, and future research directions. Through the fermentation of oilseed, efforts are made to develop functional and high-nutritional value foods to address global nutrition and sustainable green development challenges. © 2026 Society of Chemical Industry.