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Review

Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance

1
CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Inov4Agro, Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
2
Chemistry Research Centre-Vila Real (CQ-VR), Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
*
Author to whom correspondence should be addressed.
Academic Editors: Teodora Emilia Coldea and Elena Mudura
Beverages 2022, 8(2), 33; https://doi.org/10.3390/beverages8020033
Received: 11 April 2022 / Revised: 15 May 2022 / Accepted: 23 May 2022 / Published: 27 May 2022
Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, more connected and demanding with products, more concerned with the management of the family budget, with the health, origin, and sustainability of food. The food industry over the last few years has shown remarkable technological and scientific evolution, with an impact on the development and innovation of new products using non-thermal processing. Non-thermal processing technologies involve methods by which fruit juices receive microbiological inactivation and enzymatic denaturation with or without the direct application of low heat, thereby lessening the adverse effects on the nutritional, bioactive, and flavor compounds of the treated fruit juices, extending their shelf-life. The recognition of the nutritional and protective values of fruit juices and fermented fruit beverages is evident and is attributed to the presence of different bioactive compounds, protecting against chronic and metabolic diseases. Fermentation maintains the fruit's safety, nutrition, and shelf life and the development of new products. This review aims to summarize the chemical and sensory characteristics of fruit juices and fermented fruit drinks, the fermentation process, its benefits, and its effects. View Full-Text
Keywords: fruit; processing; fruit juice; fermentation; fruit juice fermented beverage fruit; processing; fruit juice; fermentation; fruit juice fermented beverage
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MDPI and ACS Style

Pinto, T.; Vilela, A.; Cosme, F. Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance. Beverages 2022, 8, 33. https://doi.org/10.3390/beverages8020033

AMA Style

Pinto T, Vilela A, Cosme F. Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance. Beverages. 2022; 8(2):33. https://doi.org/10.3390/beverages8020033

Chicago/Turabian Style

Pinto, Teresa, Alice Vilela, and Fernanda Cosme. 2022. "Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance" Beverages 8, no. 2: 33. https://doi.org/10.3390/beverages8020033

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