Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies

Abstract

Since ancient times, fermentation has been one of the most utilized techniques for food preservation and for the development of natural products with functional properties at low cost. Nowadays, fermented foods and beverages are highly attractive to consumers since they are perceived as natural and potential sources of functional compounds. Research efforts conducted in this area over the years have allowed for an understanding of the main reactions occurring during fermentation related to microbial growth, enzyme activity, metabolite production, and physicochemical changes. As a result, scientists and technologists have been able to improve the fermentation process in terms of efficiency, safety, costs, and high-quality production of products. The aim of this review was to gather the most recent and relevant information about fermentation evolution during the last decades, focused on the application of emerging technologies for the development of fermented beverages as interesting products in the functional food market.

Probiotic Functional Yogurt: Challenges and Opportunities

“…Pasteurization and UHT processes are the most used in the dairy industry; however, studies have suggested the application of emerging technologies, such as ohmic heating (OH), moderate electric fields (MEF), pulsed electric fields (PEF), ultrasound (US), and high hydrostatic pressures (HHP). Most of these processes are non-thermal and could in addition, reduce fermentation time, guarantee or increase the viability of the probiotic, and improve taste and nutritionalquality properties, in addition to increasing shelf life [120]. Subsequently, the milk is cooled (to around 42 to 45 • C) so that starter and probiotic cultures can be added.…”

Production and Characterization of Kombucha Tea from Different Sources of Tea and Its Kinetic Modeling

“…During this time, biological activities increase. On the other hand, it was reported that the best results were yielded in an average of 10 days [12]. According to the Food and Drug Administration Model Food Code for Kombucha Brewing, more than 10 days of fermentation are not suggested if produced for human consumption [13].…”