期刊
BEVERAGES
卷 8, 期 2, 页码 -出版社
MDPI
DOI: 10.3390/beverages8020033
关键词
fruit; processing; fruit juice; fermentation; fruit juice fermented beverage
资金
- Chemistry Research Centre-Vila Real (CQVR)
- CITAB/Inov4Agro Center for the Research and Technology of Agro-Environmental and Biological Sciences/Institute for Innovation, Capacity Building, and Sustainability of Agri-Food Production
Recent social, economic, and technological evolutions have led to changes in consumer habits, with the new consumer becoming more rational and concerned about product quality, health, and sustainability. The food industry has experienced significant advancements and innovations in technology and science, particularly in the production of new products using non-thermal processing methods.
Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, more connected and demanding with products, more concerned with the management of the family budget, with the health, origin, and sustainability of food. The food industry over the last few years has shown remarkable technological and scientific evolution, with an impact on the development and innovation of new products using non-thermal processing. Non-thermal processing technologies involve methods by which fruit juices receive microbiological inactivation and enzymatic denaturation with or without the direct application of low heat, thereby lessening the adverse effects on the nutritional, bioactive, and flavor compounds of the treated fruit juices, extending their shelf-life. The recognition of the nutritional and protective values of fruit juices and fermented fruit beverages is evident and is attributed to the presence of different bioactive compounds, protecting against chronic and metabolic diseases. Fermentation maintains the fruit's safety, nutrition, and shelf life and the development of new products. This review aims to summarize the chemical and sensory characteristics of fruit juices and fermented fruit drinks, the fermentation process, its benefits, and its effects.
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