TY - JOUR
T1 - Properties of fermented beverages from food wastes/by-products
AU - Alexandre, Elisabete M. C.
AU - Aguiar, Nuno F. B.
AU - Voss, Glenise B.
AU - Pintado, Manuela E.
N1 - Funding Information:
Acknowledgments are given to the Universidade Católica Portuguesa for providing the financial support to CBQF Associate Laboratory under the UID/Multi/50016/2021 FCT project.
Publisher Copyright:
© 2023 by the authors.
PY - 2023/5/25
Y1 - 2023/5/25
N2 - Current global research aims to explore the key role of diet and understand the benefits of a balanced diet. Furthermore, many authors have pointed to the added value of by-products as a solution to make food production chains more environmentally and economically sustainable. By-products emerge as an alternative matrix to fermentation, and the fermentation process has the potential to transform by-products into value-added products through an efficient and sustainable process. During fermentation, besides the consumption of molecules to grow, microbial enzymes act on several phytochemical compounds, creating new derivative compounds that affect the flavour and function of fermented beverages. As an alternative for consumers with lactose intolerance or vegan or vegetarian diets, new beverages produced from plant by-products and probiotic bacteria hold great promise for the global functional food market. Several challenges were overcome in developing these new products from by-products, namely the availability and quality/standardization of raw materials, adapted microbial starter cultures for fermentation, and optimization of production processes to maximize consumer acceptance and product yield. This review provides an overview of recent research/developments in the field of new fermented beverages from by-products, and aspects related to their functionality, beyond the challenges of these new beverages.
AB - Current global research aims to explore the key role of diet and understand the benefits of a balanced diet. Furthermore, many authors have pointed to the added value of by-products as a solution to make food production chains more environmentally and economically sustainable. By-products emerge as an alternative matrix to fermentation, and the fermentation process has the potential to transform by-products into value-added products through an efficient and sustainable process. During fermentation, besides the consumption of molecules to grow, microbial enzymes act on several phytochemical compounds, creating new derivative compounds that affect the flavour and function of fermented beverages. As an alternative for consumers with lactose intolerance or vegan or vegetarian diets, new beverages produced from plant by-products and probiotic bacteria hold great promise for the global functional food market. Several challenges were overcome in developing these new products from by-products, namely the availability and quality/standardization of raw materials, adapted microbial starter cultures for fermentation, and optimization of production processes to maximize consumer acceptance and product yield. This review provides an overview of recent research/developments in the field of new fermented beverages from by-products, and aspects related to their functionality, beyond the challenges of these new beverages.
KW - Bioactive compounds
KW - By-products and wastes
KW - Emerging technologies
KW - Fermentative bacteria
KW - Fermented beverages
KW - Health benefits
KW - Plant-based beverages
UR - http://www.scopus.com/inward/record.url?scp=85163727545&partnerID=8YFLogxK
U2 - 10.3390/beverages9020045
DO - 10.3390/beverages9020045
M3 - Review article
SN - 2306-5710
VL - 9
JO - Beverages
JF - Beverages
IS - 2
M1 - 45
ER -