Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlight...

Full description

Saved in:
Bibliographic Details
Published in:Plants (Basel) 2021-10, Vol.10 (11), p.2263
Main Authors: Keșa, Ancuța-Liliana, Pop, Carmen Rodica, Mudura, Elena, Salanță, Liana Claudia, Pasqualone, Antonella, Dărab, Cosmin, Burja-Udrea, Cristina, Zhao, Haifeng, Coldea, Teodora Emilia
Format: Article
Language:English
Subjects:
Acids
Beverages
Bioactive compounds
Biological activity
Breweries
Electric fields
Fermentation
fermented beverages
Fermented food
Food industry
Fruits
functional
High pressure
Minerals
Phenolic compounds
Phenols
Review
Shelf life
Supercritical fluids
Vitamins
Yeast
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.
ISSN:2223-7747
2223-7747
DOI:10.3390/plants10112263