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
| Autor: | Carina Paola Van Nieuwenhove, Jorge Alberto Sánchez Burgos, Fernanda Mozzi, Micaela Pescuma, Víctor Manuel Zamora Gasga, Luciana G. Ruiz Rodríguez |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
030309 nutrition & dietetics
Biology law.invention Beverages 03 medical and health sciences chemistry.chemical_compound Probiotic 0404 agricultural biotechnology Functional food Lactobacillales law Humans Lactic Acid Food science Sugar 0303 health sciences food and beverages 04 agricultural and veterinary sciences 040401 food science Lactic acid Human nutrition chemistry Phytochemical Fruit Fermentation Lactic acid fermentation Food Science |
| Zdroj: | Food Research International. 140:109854 |
| ISSN: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2020.109854 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect