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.

  title={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.},
  author={Luciana G. Ruiz Rodr{\'i}guez and V. M. Zamora Gasga and Micaela Pescuma and Carina P. Van Nieuwenhove and Fernanda Mozzi and Jorge Alberto S{\'a}nchez Burgos},
  journal={Food research international},

Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance

Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, more connected and demanding with products, more concerned with the

Probiotics in anthocyanin-rich fruit beverages: research and development for novel synbiotic products.

This review summarizes the most recent works and methodologies used for the development of probiotic and synbiotic beverages based on anthocyanin-rich fruits with a synergistic perspective and focuses on key optimization factors and strategies that have allowed probiotic cultures to reach the minimum recommended doses to obtain health benefits at the end of the shelf life.

Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing Lactobacillus rhamnosus L08

The results demonstrate that lactic acid bacteria fermentation is a promising approach to enhance the bioactivity of phenolic compounds in apple pomace, and demonstrates that, as a valuable processing by-product with bioactive components, apple p Pomace can be used in the food industry to provide economic benefits.

Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review

Fermentation is a method of food preservation that has been used for centuries. Lactic acid fermentation, apart from extending the shelf-life of vegetables, affects significantly the flavour of food

Improving the production technology of functional paste-like fruit-and-berry semi-finished products

The object of this study is a functional fruit-and-berry paste for health purposes with the selection of components (apples, Ziziphus jujuba, blueberries), which are sources of dietary fiber, vitamin

By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review

Future investigations should be focused on the optimization of ‘green’ non-thermal and sustainable-technologies on the F&V by-products’ key compounds for the full-utilization of raw material in the food industry.

Effect of solid-state fermentation and ultrasonication processes on antimicrobial and antioxidant properties of algae extracts

Algal biomass (AB) is prospective source of valuable compounds, however, Baltic Sea macroalgae have some challenges, because of their high microbial and chemical contamination. These problems can be



Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices and autochthonous starters can be selected, and their higher performance than allochth onous LAB was demonstrated.

Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics

This review aims to describe some important Asian fermented fruits and vegetables and their significance as a potential source of probiotics.

Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages

Three commercial probiotic strains were evaluated in star fruit juice fermentation and all strains grew well with the final cell counts of around 108 CFU/ml, resulting in a significant lower pH than that of L. helveticus and L. paracasei.

Probiotic Fruit and Vegetable Juices: Approach Towards a Healthy Gut

  • A. Chaudhary
  • Biology
    International Journal of Current Microbiology and Applied Sciences
  • 2019
Today, all consumers have a considerable amount of their nutritional needs met through fermented foods and beverages, and fermentation has helped the ancestors in colder regions to survive during the winter season and those in the tropics to survive drought periods.

Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review

This study reviewed the latest reports concerning the influence of lactic acid bacteria on fermented fruit and vegetable juices using the SALSA (search, appraisal, synthesis, analysis) systematic literature review framework, which allowed for gathering 42 most essential publications, which have undergone detailed analysis.

Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas

It is hypothesised that lactic acid fermentation may constitute a promising route to maintain and even improve the nutritional qualities of processed fruits.

Food phenolics and lactic acid bacteria.