Cantadori Elsa, Brugnoli Marcello, Centola Marina, Uffredi Erik, Colonello Andrea, Gullo Maria
Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy.
Ponti SpA, 28074 Ghemme, Italy.
Foods. 2022 Jul 2;11(13):1972. doi: 10.3390/foods11131972.
Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market. Among the products with enhanced properties, vinegar and fermented beverages have a high potential for growth. Date palm fruits are a versatile raw material rich in sugars, dietary fibers, minerals, vitamins, and phenolic compounds; thus, they are widely used for food production, including date juice, jelly, butter, and fermented beverages, such as wine and vinegar. Furthermore, their composition makes them suitable for the formulation of functional foods and beverages. Microbial transformations of date juice include alcoholic fermentation for producing wine as an end-product, or as a substrate for acetic fermentation. Lactic fermentation is also documented for transforming date juice and syrup. However, in terms of acetic acid bacteria, little evidence is available on the exploitation of date juice by acetic and gluconic fermentation for producing beverages. This review provides an overview of date fruit's composition, the related health benefits for human health, vinegar and date-based fermented non-alcoholic beverages obtained by acetic acid bacteria fermentation.
目前，具有健康和功能性的食品及饮料，尤其是那些声称可预防慢性病的产品，正受到越来越多的关注。因此，众多此类食品和饮料已投放市场。在具有增强特性的产品中，醋和发酵饮料具有很高的增长潜力。海枣果实是一种用途广泛的原料，富含糖类、膳食纤维、矿物质、维生素和酚类化合物；因此，它们被广泛用于食品生产，包括枣汁、果冻、果泥以及葡萄酒和醋等发酵饮料。此外，它们的成分使其适合用于功能性食品和饮料的配方。枣汁的微生物转化包括酒精发酵以生产葡萄酒作为最终产品，或作为醋酸发酵的底物。乳酸发酵也被记录用于转化枣汁和糖浆。然而，就醋酸菌而言，关于通过醋酸和葡萄糖酸发酵利用枣汁生产饮料的研究证据很少。本综述概述了枣果的成分、对人体健康的相关益处、通过醋酸菌发酵获得的醋和枣基发酵非酒精饮料。
