Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages
In recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering means for bioactive components. Their production is of crucial importance to supply probiotics, in particular, for people with particulars n...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2020/5790432 |
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| _version_ | 1850171365165891584 |
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| author | Lamia Ayed Sana M’hir Moktar Hamdi |
| author_facet | Lamia Ayed Sana M’hir Moktar Hamdi |
| author_sort | Lamia Ayed |
| collection | DOAJ |
| description | In recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering means for bioactive components. Their production is of crucial importance to supply probiotics, in particular, for people with particulars needs like dairy-product allergic consumers and vegetarians. This review focuses on recent findings regarding the microbial composition and the health benefits of fermented fruit and vegetable beverages by lactic acid bacteria, kefir grains, and SCOBY as well as discussing the metabolites resulting from these fermentations process. Moreover, limits that could restrain their production at the industrial level and solutions that have been proposed to overcome these constraints are also reviewed. |
| format | Article |
| id | doaj-art-9d42d68105934a26a49de8a92b00b4ae |
| institution | OA Journals |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-9d42d68105934a26a49de8a92b00b4ae2025-08-20T02:20:18ZengWileyJournal of Chemistry2090-90632090-90712020-01-01202010.1155/2020/57904325790432Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit BeveragesLamia Ayed0Sana M’hir1Moktar Hamdi2Microbial Ecology and Technology Laboratory, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), Carthage University, B.P. 676, 1080 Tunis, TunisiaMicrobial Ecology and Technology Laboratory, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), Carthage University, B.P. 676, 1080 Tunis, TunisiaMicrobial Ecology and Technology Laboratory, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), Carthage University, B.P. 676, 1080 Tunis, TunisiaIn recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering means for bioactive components. Their production is of crucial importance to supply probiotics, in particular, for people with particulars needs like dairy-product allergic consumers and vegetarians. This review focuses on recent findings regarding the microbial composition and the health benefits of fermented fruit and vegetable beverages by lactic acid bacteria, kefir grains, and SCOBY as well as discussing the metabolites resulting from these fermentations process. Moreover, limits that could restrain their production at the industrial level and solutions that have been proposed to overcome these constraints are also reviewed.http://dx.doi.org/10.1155/2020/5790432 |
| spellingShingle | Lamia Ayed Sana M’hir Moktar Hamdi Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages Journal of Chemistry |
| title | Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages |
| title_full | Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages |
| title_fullStr | Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages |
| title_full_unstemmed | Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages |
| title_short | Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages |
| title_sort | microbiological biochemical and functional aspects of fermented vegetable and fruit beverages |
| url | http://dx.doi.org/10.1155/2020/5790432 |
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