Plant-Based Fermented Beverages and Key Emerging Processing Technologies

ABSTRACT

Plant-based beverages have become a hot spot in the development of functional foods with the increasing demand for nutrition and health food in recent years. However, common plant-based beverages have been plagued with poor sensory, flavor and stability. To solve these problems, fermentation of beneficial active strains (lactobacillus and yeasts) and non-thermal processing techniques were studied. Fermentation and non-thermal processing technologies had significant advantages in improving the flavor and quality of plant-based beverages and in retaining their nutritional properties, respectively. Therefore, this paper provided an overview of plant-based fermented beverages and emerging non-thermal processing technologies.

KEYWORDS:

• Plant-based fermented beverages
• fermentation
• non-thermal processing technology

Acknowledgement

The authors would like to thank the National Natural Science Foundation of China (No. 31972031), Liaoning BaiQianWan Talent Program and Liaoning XingLiao Talent Program.

Disclosure statement

The authors declare no conflict of interest.

Ethical guidelines

Ethical approval was not required for this research.

Additional information

Funding

The work was supported by the National Natural Science Foundation of China [31972031]