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VOL. 6, ISSUE 6 (2021)
Effect of lactic acid fermentation on fruit juices: A review
Authors
Stephanie Wagner
Abstract
Consumer awareness for functional beverages that promote health has increased during the last years. There is a demand for non-diary probiotics due to veganism and lactose intolerance. Fermented juices are an excellent source for bioactive components. The aim of this study was to review the latest reports concerning the influence of lactic acid fermentation on fermented fruit juices. The searching strategies proposed by Arksey and O’Malley were applied. Numerous studies were found on functional properties of fruit juices which showed that lactic acid fermentation can improve the product and sensory profile of fruit juices like volatile compounds, polyphenols and antioxidant activity with less sugar content. A decrease of sweet taste and occurrence of unpleasant orders were noticed.
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Pages:25-32
How to cite this article:
Stephanie Wagner "Effect of lactic acid fermentation on fruit juices: A review ". International Journal of Food Science and Nutrition, Vol 6, Issue 6, 2021, Pages 25-32
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