Plant-Based Fermented Beverages and Key Emerging Processing Technologies
He Liu, Xinyue Xu, Huaitian Cui, Jiaxin Xu, Zhiheng Yuan, Jun Liu +3 more
Food Reviews International
Abstract
Plant-based beverages have become a hot spot in the development of functional foods with the increasing demand for nutrition and health food in recent years. However, common plant-based beverages have been plagued with poor sensory, flavor and stability. To solve these problems, fermentation of beneficial active strains (lactobacillus and yeasts) and non-thermal processing techniques were studied. Fermentation and non-thermal processing technologies had significant advantages in improving the flavor and quality of plant-based beverages and in retaining their nutritional properties, respectively. Therefore, this paper provided an overview of plant-based fermented beverages and emerging non-thermal processing technologies.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
fermentation improves flavor
“Fermentation and non-thermal processing technologies had significant advantages in improving the flavor and quality of plant-based beverages and in retaining their nutritional properties, respectively...”
non-thermal processing retains nutritional properties
“Fermentation and non-thermal processing technologies had significant advantages in improving the flavor and quality of plant-based beverages and in retaining their nutritional properties, respectively...”