Fermented Plant-Based Beverages: Nutritional Composition and Functional Properties

Dear Colleagues,

In recent years, there has been a significant surge in consumer interest toward plant-based diets, driven by health concerns, environmental sustainability, and ethical considerations. Among the rapidly evolving sectors within this domain are fermented plant-based beverages, which combine the functional benefits of fermentation with the nutritional advantages of plant-derived ingredients. These beverages—ranging from kombucha and water kefir to fermented plant-based milk alternatives and herbal infusions—offer promising alternatives to traditional dairy-based and sugary drinks.

This Special Issue aims to explore the multifaceted aspects of fermented plant-based beverages, focusing on their nutritional composition, functional properties, microbial diversity, bioactive compounds, and potential health benefits. We welcome contributions that address both fundamental and applied research in this emerging area.

Topics of interest include, but are not limited to, the following:

• Novel fermentation techniques for plant-based substrates;
• Characterization of microbial communities in fermented beverages;
• Bioaccessibility, bioavailability and stability of nutrients and bioactives post-fermentation;
• Health-promoting properties and clinical studies of fermented plant beverages;
• Fortification and enhancement of nutritional profiles through fermentation;
• Food safety, shelf-life, and quality control in fermented beverages;
• Consumer acceptance and sensory evaluation;
• Sustainability and life-cycle assessments of fermented beverage production.

This Issue invites original research articles, reviews, and short communications from food scientists, microbiologists, nutritionists, and interdisciplinary researchers working in the field of plant-based and functional foods.

By bringing together cutting-edge research, this Special Issue will provide a comprehensive overview of the current scientific landscape and future directions in the development of fermented plant-based beverages as sustainable, nutritious, and health-promoting products.

Dr. Amparo Gamero
Dr. Guadalupe Garcia-Llatas
Dr. Antonio Cilla
Dr. Mónica Gandía
Guest Editors

Manuscript Submission Information

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