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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...

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Autores principales: Keșa, Ancuța-Liliana, Pop, Carmen Rodica, Mudura, Elena, Salanță, Liana Claudia, Pasqualone, Antonella, Dărab, Cosmin, Burja-Udrea, Cristina, Zhao, Haifeng, Coldea, Teodora Emilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623731/
https://www.ncbi.nlm.nih.gov/pubmed/34834623
http://dx.doi.org/10.3390/plants10112263
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author Keșa, Ancuța-Liliana
Pop, Carmen Rodica
Mudura, Elena
Salanță, Liana Claudia
Pasqualone, Antonella
Dărab, Cosmin
Burja-Udrea, Cristina
Zhao, Haifeng
Coldea, Teodora Emilia
author_facet Keșa, Ancuța-Liliana
Pop, Carmen Rodica
Mudura, Elena
Salanță, Liana Claudia
Pasqualone, Antonella
Dărab, Cosmin
Burja-Udrea, Cristina
Zhao, Haifeng
Coldea, Teodora Emilia
author_sort Keșa, Ancuța-Liliana
collection PubMed
description 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.
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spelling pubmed-86237312021-11-27 Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages Keșa, Ancuța-Liliana Pop, Carmen Rodica Mudura, Elena Salanță, Liana Claudia Pasqualone, Antonella Dărab, Cosmin Burja-Udrea, Cristina Zhao, Haifeng Coldea, Teodora Emilia Plants (Basel) Review 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. MDPI 2021-10-22 /pmc/articles/PMC8623731/ /pubmed/34834623 http://dx.doi.org/10.3390/plants10112263 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Keșa, Ancuța-Liliana
Pop, Carmen Rodica
Mudura, Elena
Salanță, Liana Claudia
Pasqualone, Antonella
Dărab, Cosmin
Burja-Udrea, Cristina
Zhao, Haifeng
Coldea, Teodora Emilia
Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
title Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
title_full Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
title_fullStr Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
title_full_unstemmed Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
title_short Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
title_sort strategies to improve the potential functionality of fruit-based fermented beverages
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623731/
https://www.ncbi.nlm.nih.gov/pubmed/34834623
http://dx.doi.org/10.3390/plants10112263
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