Enhancement of Biological Properties of Blackcurrants by Lactic Acid Fermentation and Incorporation into Yogurt: A Review

Blackcurrants (BC) and yogurt are known to possess several health benefits. The objective of this review was to compile the latest information on the effect of lactic acid fermentation on BC and their incorporation into yogurt, including the impact of this combination on chemical composition, sensor...

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Bibliographic Details
Published in:Antioxidants 2020-11, Vol.9 (12), p.1194
Main Authors: Kowalski, Rebecca, Gustafson, Erika, Carroll, Matthew, Gonzalez de Mejia, Elvira
Format: Article
Language:English
Subjects:
Acids
antioxidant capacity
Antioxidants
Berries
blackcurrants
Blueberries
Consumption
Cultivars
Diabetes mellitus (non-insulin dependent)
Disease
Emotional disorders
Enzymes
Fermentation
Fruits
health benefits
Insulin-like growth factors
Intestine
Lactic acid
Lactic acid bacteria
lactic acid fermentation
metabolic health
Milk
Mood disorders
neurological disease
Neurological diseases
Neurological disorders
Neurotoxicity
Oxidative stress
Polyphenols
Probiotics
Raspberries
Review
Sensory properties
Yogurt
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Summary:Blackcurrants (BC) and yogurt are known to possess several health benefits. The objective of this review was to compile the latest information on the effect of lactic acid fermentation on BC and their incorporation into yogurt, including the impact of this combination on chemical composition, sensory aspects, and health attributes of the blend. Google Scholar, Scopus, and PubMed were used to research the most recent literature on BC juice, the whole BC berry, and yogurt. Health benefits were assessed from human and animal studies within the last 5 years. The results suggest that BC have several health promoting compounds that ameliorate some neurological disorders and improve exercise recovery. Yogurt contains compounds that can be used to manage diseases such as type 2 diabetes (T2D) and irritable bowel disease (IBD). Fermenting BC with lactic acid bacteria (LAB) and its incorporation into yogurt products increases the polyphenol and antioxidant capacity of BC, creating a blend of prebiotics and probiotics compounds with enhanced benefits. More research is needed in the area of lactic acid fermentation of berries in general, especially BC.
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox9121194