Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages

RUIZ RODRÍGUEZ, LUCIANA GABRIELA; ZAMORA GASGA, VÍCTOR MANUEL; PESCUMA, MICAELA; VAN NIEUWENHOVE, CARINA; MOZZI, FERNANDA; SÁNCHEZ BURGOS, JORGE ALBERTO

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Año: 2020

0963-9969

Current awareness aboutthe benefits ofa balanced diet supportsongoing trends inhumans towards ahealthier diet. This reviewprovides an overviewof fruits andfruit-by products assources of bioactivecompounds and theirextraction techniques, andthe use oflactic acid fermentationof fruit juicesto increase theirfunctionality. Fruit matricesemerge as atechnological alternative to befermented by autochthonousor allochthonous lacticacid bacteria (LABsuch as Lactiplantibacillusplantarum, Lacticaseibacillusrhamnosus, and otherLactobacillus species), andalso as probioticvehicles. During fermentation,microbial enzymes acton several fruitphyto-chemicals producingnew derived compoundswith impact onthe aroma andthe functionality ofthe fermented drinks.Moreover, fermentation significantlyreduces the sugarcontent improving theirnutritional value andextending the shelf-lifeof fruit-based beverages.The generation ofnew probiotic beveragesas alternatives toconsumers with intoleranceto lactose orwith vegan orvegetarian diets ispromising for the worldwidefunctional food market.An updated overviewon the currentknowledge of theuse of fruitmatrices to befermented by LABand the interactionbetween strains andthe fruit phytochemicalcompounds to generatenew functional foodsas well astheir future perspectivesin association withthe application ofnanotechnology techniques arepresented in thisreview.