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:	Ancuța-Liliana Keșa, Carmen Rodica Pop, Elena Mudura, Liana Claudia Salanță, Antonella Pasqualone, Cosmin Dărab, Cristina Burja-Udrea, Haifeng Zhao, Teodora Emilia Coldea
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	fermentation functional fermented beverages bioactive compounds Botany QK1-989
Acceso en línea:	https://doaj.org/article/31da0190ce834b32a80a0842f0d6ad17
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spelling	oai:doaj.org-article:31da0190ce834b32a80a0842f0d6ad172021-11-25T18:44:23ZStrategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages10.3390/plants101122632223-7747https://doaj.org/article/31da0190ce834b32a80a0842f0d6ad172021-10-01T00:00:00Zhttps://www.mdpi.com/2223-7747/10/11/2263https://doaj.org/toc/2223-7747It 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.Ancuța-Liliana KeșaCarmen Rodica PopElena MuduraLiana Claudia SalanțăAntonella PasqualoneCosmin DărabCristina Burja-UdreaHaifeng ZhaoTeodora Emilia ColdeaMDPI AGarticlefermentationfunctionalfermented beveragesbioactive compoundsBotanyQK1-989ENPlants, Vol 10, Iss 2263, p 2263 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fermentation functional fermented beverages bioactive compounds Botany QK1-989
spellingShingle	fermentation functional fermented beverages bioactive compounds Botany QK1-989 Ancuța-Liliana Keșa Carmen Rodica Pop Elena Mudura Liana Claudia Salanță Antonella Pasqualone Cosmin Dărab Cristina Burja-Udrea Haifeng Zhao Teodora Emilia Coldea Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages
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.
format	article
author	Ancuța-Liliana Keșa Carmen Rodica Pop Elena Mudura Liana Claudia Salanță Antonella Pasqualone Cosmin Dărab Cristina Burja-Udrea Haifeng Zhao Teodora Emilia Coldea
author_facet	Ancuța-Liliana Keșa Carmen Rodica Pop Elena Mudura Liana Claudia Salanță Antonella Pasqualone Cosmin Dărab Cristina Burja-Udrea Haifeng Zhao Teodora Emilia Coldea
author_sort	Ancuța-Liliana Keșa
title	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_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_sort	strategies to improve the potential functionality of fruit-based fermented beverages
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/31da0190ce834b32a80a0842f0d6ad17
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Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

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