Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities

Yuan, Xinyu; Wang, Tao; Sun, Liping; Qiao, Zhu; Pan, Hongyu; Zhong, Yujie; Zhuang, Yongliang

doi:10.1016/j.fochx.2024.101482

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101482

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Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities

Xinyu Yuan,

Tao Wang,

Liping Sun

et al.

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2024

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Cited by 2 publications

References 115 publications

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Non-Destructive Monitoring of Sweet Pepper Samples After Selected Periods of Lacto-Fermentation

Ropelewska,

Szwejda-Grzybowska,

Wrzodak

et al. 2024

Agriculture

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Fermented food is characterized by positive health-promoting properties. The objective of this study was to distinguish and assess the changes in the flesh structure of sweet bell pepper samples after specific periods of fermentation in a non-destructive manner. Two cultivars of pepper, red and yellow, were subjected to lacto-fermentation. The experiments lasted 56 days and the samples were taken for analysis at the beginning of the study (0 days) and after 3, 7, 10, 14, 21, 28, and 56 days. The fermentation process was monitored based on image features, which were used to develop machine learning models distinguishing samples before and after various periods of lacto-fermentation (0, 3, 7, 10, 14, 21, 28, and 56 days). The average accuracy of the classification of red bell pepper samples was up to 93% for the model built using IBk (Lazy group). The yellow bell pepper samples were distinguished up to 90% accuracy by the LMT algorithm (Trees group). The performed study allowed us to determine the changes in pepper flesh in terms of image textures during lacto-fermentation.

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Non-Destructive Monitoring of Sweet Pepper Samples After Selected Periods of Lacto-Fermentation

Ropelewska,

Szwejda-Grzybowska,

Wrzodak

et al. 2024

Agriculture

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Pro-Health Potential of Fruit Vinegars and Oxymels in Various Experimental Models

Olas

2024

IJMS

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Fruits are excellent sources of substrate for various fermented products, including fruit vinegars, which are typically produced by submerged fermentation. Some evidence suggests that fruit vinegar consumption can alleviate certain disorders, including hyperlipidemia, inflammation, and hyperglycemia. Fruit vinegars also have bacteriostatic and antihypertensive actions. Recent studies also suggest that apple vinegar may offer benefits in treating insulin resistance, osteoporosis, and certain neurological diseases such as Alzheimer’s disease; it may also support weight loss. Recent studies in animal and human models have considerably broadened our understanding of the biological properties of not only fruit vinegars but also oxymels, i.e., mixtures of vinegar and honey or sugar. This paper reviews the current state of knowledge regarding vinegars and oxymels, with a special emphasis on their chemical composition and the mechanisms behind their biological activity and pro-health potential. The multidirectional effects of fruit vinegars and oxymels result from the synergy of different chemical compounds, including organic acids (mainly acetic acid), phenolic compounds, vitamins, minerals, and fermentation products. However, more studies are needed to understand the interactions between all the different components, not only the phenolic compounds and organic acids. In addition, more research is needed on their mechanisms of action. Although no serious side effects have been noted to date, further studies with large sample sizes are needed to understand the possible side effects of long-term fruit vinegar and oxymel use.

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Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities

Cited by 2 publications

References 115 publications

Non-Destructive Monitoring of Sweet Pepper Samples After Selected Periods of Lacto-Fermentation

Non-Destructive Monitoring of Sweet Pepper Samples After Selected Periods of Lacto-Fermentation

Pro-Health Potential of Fruit Vinegars and Oxymels in Various Experimental Models

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