Keșa Ancuța-Liliana, Pop Carmen Rodica, Mudura Elena, Salanță Liana Claudia, Pasqualone Antonella, Dărab Cosmin, Burja-Udrea Cristina, Zhao Haifeng, Coldea Teodora Emilia
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania.
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania.
Plants (Basel). 2021 Oct 22;10(11):2263. doi: 10.3390/plants10112263.
It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.
直到最近，发酵在食品工业中才开始经历动态复兴。以发酵水果为基础的饮料是全球消费的最古老产品之一，而近年来，人们对评估其功能给予了特别的研究关注。本综述强调了酒精性和非酒精性发酵水果饮料在化学和营养成分方面对人类健康的功能潜力，同时考虑了以发酵水果为基础的饮料中酚类化合物、维生素、矿物质以及益生元/益生菌的天然存在和富集情况。还强调了乳酸发酵、醋酸发酵、酒精发酵或共生发酵产生的以水果为基础的饮料的健康益处以及每种声称的生物活性化合物的特定每日推荐剂量。对用于优化生物活性化合物提取的发酵前方法（浸渍、煎煮以及超临界流体、微波、超声、脉冲电场、高压均质或酶辅助提取）的最新趋势进行了批判性评估。因此，在工业放大规模下进行综述的优化发酵过程和发酵后操作可以延长发酵水果饮料的保质期和质量。
