ReviewPlants (Basel, Switzerland)2021
Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages.
Review in Plants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
19 citing papers in PubMed.
- Pulsed Electric Field-Assisted Valorisation of Rosehip Seed Meal and Baobab Pulp to Produce a Fermented Beverage.Molecules (Basel, Switzerland) · 2026Article
- Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances.Foods (Basel, Switzerland) · 2026Review
- Multi-Omics Elucidation of Flavor Characteristics in Compound Fermented Beverages Based on Flavoromics and Metabolomics.Foods (Basel, Switzerland) · 2025Article
- Impact of High Hydrostatic Pressure, Ultrasound, and Pulsed Electric Field in Beverages Fermentation: A Review of Nutritional, Functional, and Sensory Aspects and the Future.Foods (Basel, Switzerland) · 2025Review
- Investigating the volatile and non-volatile metabolites in soy cheese fermented withFood chemistry: X · 2025Article
- Effect of Ultrasonic Treatment on the Quality of Pumpkin Juice Fermented by Yeast.Foods (Basel, Switzerland) · 2025Article
- Life-Cycle Assessment in Agri-Food Systems and the Wine Industry-A Circular Economy Perspective.Foods (Basel, Switzerland) · 2025Review
- Immobilized enzymes: exploring its potential in food industry applications.Food science and biotechnology · 2025Review
- Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with differentFood chemistry: X · 2025Article
- Plant bioactive compounds: extraction, biological activities, immunological, nutritional aspects, food application, and human health benefits-A comprehensive review.Frontiers in nutrition · 2025Review
- Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages.Foods (Basel, Switzerland) · 2024Review
- Comparative Analysis of Microbial Diversity and Metabolic Profiles during the Spontaneous Fermentation of Jerusalem Artichoke (Plants (Basel, Switzerland) · 2024Article
- Enhanced production of gamma-aminobutyric acid in fermented carrot juice by utilizing pectin hydrolysate derived from pomegranate waste.Food science & nutrition · 2024Article
- Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics ofFood chemistry: X · 2023Article
- Impact of Fermentation and Pasteurization on the Physico-Chemical and Phytochemical Composition ofFoods (Basel, Switzerland) · 2023Article
- Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis.Foods (Basel, Switzerland) · 2023Article
- Article
- Lower Strength Alcohol Products-A Realist Review-Based Road Map for European Policy Making.Nutrients · 2022Review
- Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.