Properties of Fermented Beverages from Food Wastes/By-Products

Abstract

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.

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

“… General diagram of the production process for plant-based fermented beverages. Common procedures were adapted from Alexandre et al [ 62 ] and Gil-Serna et al [ 63 ]. Created using (accessed on 11 December 2023).…”

Insights and Perspectives on Plant-Based Beverages

“…In the case of PBB production, this cannot always be applied [16]. Recent literature has also focused on the possibility of plant-based usage in the production of fermented beverages [17]. Fermentation is an old technology that has proven its benefits over time [18].…”

Viability of Free and Alginate–Carrageenan Gum Coated Lactobacillus acidophilus and Lacticaseibacillus casei in Functional Cottage Cheese

“…15 Probiotics such as Lactobacillus acidophilus and Lacticaseibacillus casei have been employed in the development of value-added dairy products such as cheese, yogurt, and whey-protein-based goods as a viable carrier of health-promoting nutrients including proteins, fats, and minerals. 15 Earlier studies have reported the extension of shelf life of cottage cheese by using natural antimicrobial compounds, plant derivatives, microbial flora, and its metabolites. 16,17,18 However, a meager amount of data is available on hand; therefore, the present research study was designed to evaluate the impact of free and encapsulated probiotics consisting of L. acidophilus and L. casei on the nutritional, physicochemical, and sensorial attributes of functional cottage cheese.…”

“…Value-added products like cheese are preferred for their good profile of bioactive compounds such as phenolic substances and flavonoids that undergo metabolism by correlated actions of probiotics and enzymatic activities . Because of a wide array of nutritional significance, the product is well consumed worldwide including in South Asia, Indo-Pak, Egypt, and European countries . Probiotics such as Lactobacillus acidophilus and Lacticaseibacillus casei have been employed in the development of value-added dairy products such as cheese, yogurt, and whey-protein-based goods as a viable carrier of health-promoting nutrients including proteins, fats, and minerals .…”

“…Because of a wide array of nutritional significance, the product is well consumed worldwide including in South Asia, Indo-Pak, Egypt, and European countries . Probiotics such as Lactobacillus acidophilus and Lacticaseibacillus casei have been employed in the development of value-added dairy products such as cheese, yogurt, and whey-protein-based goods as a viable carrier of health-promoting nutrients including proteins, fats, and minerals . Earlier studies have reported the extension of shelf life of cottage cheese by using natural antimicrobial compounds, plant derivatives, microbial flora, and its metabolites. ,, …”