A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects

ABSTRACT

Fruit and vegetable fermented beverages, a functional non-dairy fermented product, are popular worldwide due to their health-promoting attributes. It is reported that a variety of nutrients and chemical composition are found in fruit and vegetable fermented beverages, and health-promoting effects also have been reported. In addition, the quality and consumer acceptance of products is largely affected by probiotics starter, fermentation process, juice sterilization process and beverage enhancements. Considering the extensive reports on fruit and vegetable fermented beverages, the summary of these aspects is rare and not comprehensive enough. In view of this, we realized that it is necessary to update influencing factors of the quality and consumer acceptance of fruit and vegetable fermented beverages and some of the technologies involved, as well as nutrients, chemical properties and health benefits. Based on recent developments, it can be anticipated that fruit and vegetable fermented beverages will continue to be an important part of the functional food market.

KEYWORDS:

• Fermentation
• fruit and vegetable fermented beverages
• probiotics
• nutritional ingredient
• health benefits

Disclosure statement

No potential conflict of interest was reported by the author(s).

Ethical approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Additional information

Funding

This work was supported by the Technology Department of Sichuan Province Key Research and Development Program of China under Grant (Number 2019YFG0154); Technology Department of Sichuan Province Application Fundamentals (Key) Research and Development Program of China under Grant (Number 2019YJ0549); and Sichuan Sharing and Service Platform of Scientific and Technological Resource (Enzyme Resource) of China under Grant (Number 2020JDPT0018).