Plant-Based Fermented Beverages and Key Emerging Processing Technologies

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.

Automated summary

Plant-based beverages have gained popularity in the development of functional foods due to increasing demand for nutrition and health food. However, these beverages have faced challenges such as poor sensory experience, flavor, and stability. To address these issues, the study explores fermentation using beneficial active strains like lactobacillus and yeasts, as well as non-thermal processing techniques. Both fermentation and non-thermal processing technologies have shown advantages in enhancing flavor and quality of plant-based beverages, and retaining their nutritional properties.