Abstract
Expanding technological capabilities has led to increased plant-based products innovation through a consumer-oriented food product development process aiming at increase convenience, nutritional, functional, and hedonistic features of fruit and vegetables. Special attention is directed to plant-based functional beverages and fresh-cut minimally processed products. Microorganism functionality may be exploited to increase bioactive compounds during fermentation. Innovation also involves the testing of novel formulation with natural ingredients or by-products from food industries as a source of functional ingredients. In this chapter, several strategies for the development of novel fermented fruit and vegetable-based products are discussed.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Alegre, I., Viñas, I., Usall, J., Anguera, M., & Abadias, M. (2011). Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG. Food Microbiology, 28, 59–66.
Bejaoui, H., Mathieu, F., Taillandier, P., & Lebrihi, A. (2004). Ochratoxin A removal in synthetic and natural grape juices by selected oenological Saccharomyces strains. Journal of Applied Microbiology, 97(5), 1038–1044.
Bernat, N., Cháfer, M., Chiralt, A., Laparra, J. M., & González-Martínez, C. (2015). Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells. International Journal of Food Studies, 4(1), 49–60.
Bernat, N., Cháfer, M., Chiralt, A., & González-Martínez, C. (2014a). Vegetable milks and their fermented derivative products. International Journal of Food Studies, 3, 93–124.
Bernat, N., Cháfer, M., Chiralt, A., & González-Martínez, C. (2014b). Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin. International Journal of Food Science and Technology, 49(12), 2553–2562.
Beuchat, L. R., & Nail, B. J. (1978). Fermentation of peanut milk with. Journal of Food Science, 43(4), 1109–1112.
Bhalla, T. C., & Joshi, M. (1994). Protein enrichment of apple pomace by co-culture of cellulolytic moulds and yeasts. World Journal of Microbiology and Biotechnology, 10(1), 116–117.
Boguta, A., Bringel, F., Martinussen, J., & Jensen, P. (2014). Screening of lactic acid bacteria for their potential as microbial cell factories for bioconversion of lignocellulosic feedstocks. Microbial Cell Factories, 13(97), 113.
Bourdichon, F., Casaregola, S., Farrokh, C., Frisvad, J. C., Gerds, M. L., Hammes, W. P., et al. (2012). Food fermentations: Microorganisms with technological beneficial use. International Journal of Food Microbiology, 154, 87–97.
Céspedes, M., Cárdenas, P., Staffolani, M., Ciappini, M. C., & Vinderola, G. (2013). Performance in nondairy drinks of probiotic Lactobacillus casei strains usually employed in dairy products. Journal of Food Science, 78, M756–M762.
Chang, Y. C., Choi, D., Takamizawa, K., & Kikuchi, S. (2014). Isolation of Bacillus sp. strains capable of decomposing alkali lignin and their application in combination with lactic acid bacteria for enhancing cellulase performance. Bioresource Technology, 152, 429–436.
Coda, R., Lanera, A., Trani, A., Gobbetti, M., & Di Cagno, R. (2012). Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties. International Journal of Food Microbiology, 155(3), 120–127.
Di Cagno, R., Cardinali, G., Minervini, G., Antonielli, L., Rizzello, C. G., Ricciuti, P., et al. (2010). Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing. Food Microbiology, 27(3), 381–389.
Di Cagno, R., Coda, R., De Angelis, M., & Gobbetti, M. (2013). Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology, 33, 1–10.
Di Cagno, R., Mazzacane, F., Rizzello, C. G., De Angelis, M., Giuliani, G., Meloni, M., et al. (2010). Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: Functional grape must beverage and dermatological applications. Applied Microbiology and Biotechnology, 86(2), 731–741.
Di Cagno, R., Minervini, G., Rizzello, C. G., De Angelis, M., & Gobbetti, M. (2011). Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. Food Microbiology, 28, 1062–1071.
Di Cagno, R., Surico, R. F., Minervini, G., De Angelis, M., Rizzello, C. G., & Gobbetti, M. (2009). Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature. International Journal of Food Microbiology, 130(2), 108–116.
Di Cagno, R., Surico, R. F., Minervini, G., Rizzello, C. G., Lovino, R., Servili, M., et al. (2011). Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria. Food Microbiology, 28(5), 900–909.
Filannino, P., Azzi, L., Cavoski, I., Vincentini, O., Rizzello, C. G., Gobbetti, M., et al. (2013). Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation. International Journal of Food Microbiology, 163(2), 184–192.
Filannino, P., Bai, Y., Di Cagno, R., Gobbetti, M., & Gänzle, M. G. (2015). Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. Food Microbiology, 46, 272–279.
Frédéric, L., & De Vuyst, L. (2014). Fermented food in the context of a healthy diet: How to produce novel functional foods? Current Opinion in Clinical Nutrition and Metabolic Care, 17, 574–581.
Granato, D., Branco, G. F., Nazzaro, F., Cruz, A. G., & Faria, J. A. F. (2010). Functional food and nondairy probiotic food development: Trends, concepts, and products. Comprehensive Reviews in Food Science and Food Safety, 9, 292–302.
Gutierrez-Correa, M., Portal, L., Moreno, P., & Tengerdy, R. P. (1999). Mixed culture solid substrate fermentation of Trichoderma reesei with Aspergillus niger on sugar cane bagasse. Bioresource Technology, 68(2), 173–178.
Kadam, S. U., Tiwari, B. K., Álvarez, C., & O’Donnell, C. P. (2015). Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides. Trends in Food Science and Technology, 46, 60–67.
Lima, I. F. P., De Dea Lindner, J., Soccol, V. T., Parada, J. L., & Soccol, C. R. (2012). Development of an innovative nutraceutical fermented beverage from herbal mate (Ilex paraguariensis A.St.-Hil.) extract. International Journal of Molecular Sciences, 13, 788–800.
Luckow, T., & Delahunty, C. (2004). Which juice is healthier? A consumer study of probiotic non-dairy juice drinks. Food Quality and Preference, 15, 751–759.
Manach, C., Scalbert, A., Morand, C., Rémés, C., & Jiménez, L. (2004). Polyphenols: Food sources and bioavailability. American Journal of Clinical Nutrition, 79, 727–747.
Marsh, A. J., Hill, C., Ross, R. P., & Cotter, P. D. (2014). Fermented beverages with health-promoting potential: Past and future perspectives. Trends in Food Science and Technology, 38(2), 113–124.
Martins, S., Mussatto, S. I., Martínez-Avila, G., Montañez-Saenz, J., Aguilar, C. N., & Teixeira, J. A. (2011). Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review. Biotechnology Advances, 29(3), 365–373.
Mousavi, Z. E., Mousavi, S. M., Razavi, S. H., Emam-Djomeh, Z., & Kiani, H. (2011). Fermentation of pomegranate juice by probiotic lactic acid bacteria. World Journal of Microbiology and Biotechnology, 27, 123–128.
Mustafa, S., Shaborin, A., Kabeir, B. M., Yazid, A. M., Hakim, M. N., & Khahtanan, A. (2009). Survival of Bifidobacterium pseudocatenulatum G4 during the storage of fermented peanut milk (PM) and skim milk (SM) products. African Journal of Food Science, 3, 150–155.
Perricone, M., Bevilacqua, A., Altieri, C., Sinigaglia, M., & Corbo, M. R. (2015). Challenges for the production of probiotic fruit juices. Beverages, 1(2), 95–103.
Plengvidhya, V., Breidt, F., & Fleming, H. P. (2004). Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation. International Journal of Food Microbiology, 93, 287–296.
Qian, N. (2006). Fruit and vegetable smoothies, and its processing method. Faming Zhuanli Shen. Gong. Shuom. CN 1817192.
Randhir, R., & Shetty, K. (2007). Mung beans processed by solid-state bioconversion improves phenolic content and functionality relevant for diabetes and ulcer management. Innovative Food Science and Emerging Technologies, 8(2), 197–204.
Rizzello, C. G., Coda, R., Macías, D. S., Pinto, D., Marzani, B., Filannino, P., et al. (2013). Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp. Microbial Cell Factories, 12(1), 44.
Rößle, C., Brunton, N., Gormley, R. T., Ross, P. R., & Butler, F. (2010). Development of potentially symbiotic fresh-cut apple slices. Journal of Functional Foods, 2, 245–254.
Santos, C. C., Libeck, B. D., & Schwan, R. F. (2014). Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage. International Journal of Food Microbiology, 186, 32–41.
Sheehan, V. M., Ross, P., & Fitzgerald, G. F. (2007). Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Science and Emerging Technologies, 8(2), 279–284.
Tapia, M. S., Rojas-Graü, M. A., Rodríguez, F. J., Ramírez, J., Carmona, A., & Martin-Belloso, O. (2007). Alginate and gellan based edible films for probiotic coatings on fresh-cut fruits. Journal of Food Science, 72, E190–E196.
Tsen, J. H., Lin, Y. P., & King, V. A. (2004). Fermentation of banana media by using k-carrageenan immobilized Lactobacillus acidophilus. International Journal of Food Microbiology, 91, 215–220.
Tsen, J. H., Lin, Y. P., & King, A. E. (2009). Response surface methodology optimisation of immobilized Lactobacillus acidophilus banana puree fermentation. International Journal of Food Science and Technology, 44, 120–127.
Valerio, F., De Bellis, P., Lonigro, S. L., Morelli, L., Visconti, A., & Lavermicocca, P. (2006). In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract. Applied and Environmental Microbiology, 72(4), 3042–3045.
Valls, J., Pasamontes, N., Pantaleón, A., Vinaixa, S., Vaqué, M., Soler, A., et al. (2013). Prospects of functional foods/nutraceuticals and markets. In K. G. Ramawat & J. Mérillon (Eds.), Natural products (pp. 2491–2525). Berlin: Springer.
Vergara, C. M. A. C., Honorato, T. L., Maia, G. A., & Rodrigues, S. (2010). Prebiotic effect of fermented cashew apple (Anacardium occidentale L.) juice. LWT-Food Science and Technology, 43, 141–145.
Vitali, B., Minervini, G., Rizzello, C. G., Spisni, E., Maccaferri, S., Brigidi, P., et al. (2012). Novel probiotic candidates for humans isolated from raw fruits and vegetables. Food Microbiology, 31(1), 116–125.
Wakil, S. M., Ayenuro, O. T., & Oyinlola, K. A. (2014). Microbiological and nutritional assessment of starter-developed fermented tigernut milk. Food and Nutrition Sciences, 5(6), 2014.
Yu, Y., Xiao, G., Xu, Y., Wu, J., Zhang, Y., & Chen, W. (2015). Changes of quality in the fruits of Prunus mume during deacidification by fermentation with Lactobacillus fermentium. Journal of Food Science, 80(2), M405–M410.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2016 Springer International Publishing Switzerland
About this chapter
Cite this chapter
Di Cagno, R., Filannino, P., Gobbetti, M. (2016). Novel Fermented Fruit and Vegetable-Based Products. In: Ojha, K., Tiwari, B. (eds) Novel Food Fermentation Technologies. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-42457-6_13
Download citation
DOI: https://doi.org/10.1007/978-3-319-42457-6_13
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-42455-2
Online ISBN: 978-3-319-42457-6
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)