The DOI matches its Crossref record; 176 of the 176 references it cites were found in a registry or an index.
Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages
Abstract
Current awareness about the benefits of a balanced diet supports ongoing trends in humans towards a healthier diet. This review provides an overview of fruits and fruit-by products as sources of bioactive compounds and their extraction techniques, and the use of lactic acid fermentation of fruit juices to increase their functionality. Fruit matrices emerge as a technological alternative to be fermented by autochthonous or allochthonous lactic acid bacteria (LAB such as Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and other Lactobacillus species), and also as probiotic vehicles. During fermentation, microbial enzymes act on several fruit phytochemicals producing new derived compounds with impact on the aroma and the functionality of the fermented drinks. Moreover, fermentation significantly reduces the sugar content improving their nutritional value and extending the shelf-life of fruit-based beverages. The generation of new probiotic beverages as alternatives to consumers with intolerance to lactose or with vegan or vegetarian diets is promising for the worldwide functional food market. An updated overview on the current knowledge of the use of fruit matrices to be fermented by LAB and the interaction between strains and the fruit phytochemical compounds to generate new functional foods as well as their future perspectives in association with the application of nanotechnology techniques are presented in this review.
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Cited by
Teshome, E., Teka, T. A., Nandasiri, R., Rout, J. R., Harouna, D. V., Astatkie, T., & Urugo, M. M. (2023) · Sustainability · doi:10.3390/su15107840 · Cited by 76
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Yang, X., Peng, Z., He, M., Li, Z., Fu, G., Li, S., & Zhang, J. (2024) · Science of The Total Environment · doi:10.1016/j.scitotenv.2023.167587 · Cited by 51
Metadata
- Authors
- Ruiz Rodríguez, L. G., Zamora Gasga, V. M., Pescuma, M., Van Nieuwenhove, C., Mozzi, F., & Sánchez Burgos, J. A.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2021-02
- Volume
- 140
- Pages
- 109854
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W3095605291
- Cited by
- 300
- References
- 176
- FWCI
- 16.09
- Type
- journal article
- Language
- en
- Open access
- closed
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- The paper
- Ruiz Rodríguez, L. G., Zamora Gasga, V. M., Pescuma, M., Van Nieuwenhove, C., Mozzi, F., & Sánchez Burgos, J. A. (2021). Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages. Food Research International. https://doi.org/10.1016/j.foodres.2020.109854
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