Research Progress on Fermentation Strategies, Biological Activities and Quality Improvements of Fermented Fruit and Vegetable Juices

Abstract

As the consumers pay more and more attention to a healthy diet, fermented fruit and vegetable juice related products with health benefits are attracting extensive notice. Fruits and vegetables are ideal substrates for microbial growth. Fermented fruit and vegetable juices are rich in nutrients with many function, adding more value to the products, which could have a broader market in the future. In this paper, the common fermentation strategies, the dominating bioactive ingredients, the functional activities and the effect of fermentation on the quality improvements of fermented fruit and vegetable juices are reviewed. Overall, this review has a guiding significance for the development of fermented fruit and vegetable juices industry.

Keywords

• fruits and vegetables
• fermentation
• nutrients
• biological activities
• functional food