dc.creatorRuiz Rodríguez, Luciana Gabriela
dc.creatorZamora Gasga, Víctor Manuel
dc.creatorPescuma, Micaela
dc.creatorVan Nieuwenhove, Carina Paola
dc.creatorMozzi, Fernanda Beatriz
dc.creatorSánchez Burgos, Jorge Alberto
dc.date.accessioned2022-03-22T01:25:37Z
dc.date.accessioned2022-10-15T13:12:40Z
dc.date.available2022-03-22T01:25:37Z
dc.date.available2022-10-15T13:12:40Z
dc.date.created2022-03-22T01:25:37Z
dc.date.issued2021-02
dc.identifierRuiz Rodríguez, Luciana Gabriela; Zamora Gasga, Víctor Manuel; Pescuma, Micaela; Van Nieuwenhove, Carina Paola; Mozzi, Fernanda Beatriz; et al.; Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages; Elsevier Science; Food Research International; 140; 109854; 2-2021; 1-17
dc.identifier0963-9969
dc.identifierhttp://hdl.handle.net/11336/153664
dc.identifier1873-7145
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4390032
dc.description.abstractCurrent awareness about the benefits of a balanced diet supports ongoing trends in humans towards a healthier diet. This review provides an overview of fruits and fruit-by products as sources of bioactive compounds and their extraction techniques, and the use of lactic acid fermentation of fruit juices to increase their functionality. Fruit matrices emerge as a technological alternative to be fermented by autochthonous or allochthonous lactic acid bacteria (LAB such as Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and other Lactobacillus species), and also as probiotic vehicles. During fermentation, microbial enzymes act on several fruit phytochemicals producing new derived compounds with impact on the aroma and the functionality of the fermented drinks. Moreover, fermentation significantly reduces the sugar content improving their nutritional value and extending the shelf-life of fruit-based beverages. The generation of new probiotic beverages as alternatives to consumers with intolerance to lactose or with vegan or vegetarian diets is promising for the worldwide functional food market. An updated overview on the current knowledge of the use of fruit matrices to be fermented by LAB and the interaction between strains and the fruit phytochemical compounds to generate new functional foods as well as their future perspectives in association with the application of nanotechnology techniques are presented in this review.
dc.languageeng
dc.publisherElsevier Science
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996920308796?via%3Dihub
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2020.109854
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectFRUITS
dc.subjectFRUIT BY PRODUCTS
dc.subjectBIOACTIVE COMPOUNDS
dc.subjectLACTIC ACID FERMENTATION
dc.titleFruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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