From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits
文献类型：期刊论文
| 作者 | Yuan, Yu-Han2; Mu, Dong-Dong2; Guo, Li1; Wu, Xue-Feng2; Chen, Xiang-Song3 ; Li, Xing-Jiang2
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| 刊名 | FOOD RESEARCH INTERNATIONAL
 |
| 出版日期 | 2024-11-01 |
| 卷号 | 196 |
| 关键词 | Fermented fruit drink Flavor Microorganisms Bioactivity Health benefit |
| ISSN号 | 0963-9969 |
| DOI | 10.1016/j.foodres.2024.115095 |
| 通讯作者 | Li, Xing-Jiang(lixingjiang@hfut.edu.cn) |
| 英文摘要 | Fermented fruit drinks (FFDs) are gaining popularity among consumers for their unique flavors and potential health benefits. This review provides a systematic assessment of the flavor components in FFDs and explores the metabolic pathways for their formation. We examine the interactions between the structure of microbial communities and the development of these flavor components, highlighting the role of microorganisms in shaping the unique taste of FFDs. Additionally, we discuss the potential health benefits associated with FFDs, focusing on their relationship with microbial communities as supported by existing literature. The review also addresses future prospects and challenges in the field. Our findings indicate key fermenting microorganisms, such as lactic acid bacteria, yeast and acetic acid bacteria, are responsible for producing the distinctive flavor components in FFDs, including alcohols, ketones, aldehydes, esters, and fatty acids. These microorganisms also generate organic acids, amino acids, and carbohydrates, contributing to the drink's complex taste. Furthermore, this fermentation process enhances the bioactivity of FFDs, offering potential health benefits like antioxidant, anti-obesity, anti- diabetic, and anti-cancer properties. These insights are crucial for advancing fermentation technology and developing guidelines for producing nutrient-rich, flavorful FFDs. |
| WOS关键词 | LACTIC-ACID BACTERIA ; JUICE ; WINE ; BEVERAGE ; HYPERGLYCEMIA ; ANTIOBESITY ; DIVERSITY ; VOLATILES ; CELLS |
| 资助项目 | Key Scientific and Technological Project of Suzhou[SZKJXM202315] ; Key Research and Development Project of Anhui Province[2023n06020049] ; Natural Science Foundation Project of Anhui Province[2308085MC112] |
| WOS研究方向 | Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:001321601300001 |
| 出版者 | ELSEVIER |
| 资助机构 | Key Scientific and Technological Project of Suzhou ; Key Research and Development Project of Anhui Province ; Natural Science Foundation Project of Anhui Province |
| 源URL | [http://ir.hfcas.ac.cn:8080/handle/334002/135586]  |
| 专题 | 中国科学院合肥物质科学研究院 |
| 通讯作者 | Li, Xing-Jiang |
| 作者单位 | 1.Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Engn, State Key Lab Biobased Mat & Green Papermaking, Jinan 250000, Peoples R China 2.Hefei Univ Technol, Anhui Fermented Food Engn Res Ctr, Sch Food & Biol Engn, Hefei 230000, Peoples R China 3.Chinese Acad Sci, Hefei Inst Phys Sci, Inst Plasma Phys, Hefei 230031, Peoples R China |
| 推荐引用方式 GB/T 7714 | Yuan, Yu-Han,Mu, Dong-Dong,Guo, Li,et al. From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits[J]. FOOD RESEARCH INTERNATIONAL,2024,196. |
| APA | Yuan, Yu-Han,Mu, Dong-Dong,Guo, Li,Wu, Xue-Feng,Chen, Xiang-Song,&Li, Xing-Jiang.(2024).From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits.FOOD RESEARCH INTERNATIONAL,196. |
| MLA | Yuan, Yu-Han,et al."From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits".FOOD RESEARCH INTERNATIONAL 196(2024). |
入库方式： OAI收割
来源：合肥物质科学研究院
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