Plant-Based Fermented Beverages and Key Emerging Processing Technologies

• Published in: Food reviews international Vol. 39; no. 8; pp. 5844 - 5863
• Main Authors: Liu, He, Xu, Xinyue, Cui, Huaitian, Xu, Jiaxin, Yuan, Zhiheng, Liu, Jun, Li, Chunyang, Li, Jun, Zhu, Danshi
• Format: Journal Article
• Language: English
• Published: Taylor & Francis 08-09-2023
• Subjects: fermentation; non-thermal processing technology; Plant-based fermented beverages
• ISSN: 8755-9129; 1525-6103
• DOI: 10.1080/87559129.2022.2097256

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.