Fruit and Vegetable Beverages Fermented with Probiotic Strains: Impact on the Content, Bioaccessibility, and Bioavailability of Phenolic Compounds and the Antioxidant Capacity

Summary

This review examines the role of probiotic fermentation in modifying the phenolic compound content and antioxidant capacity of fruit and vegetable-based beverages. It synthesises evidence on how specific probiotic strains influence the bioaccessibility and bioavailability of phenolics, likely through enzymatic transformation during fermentation and interaction with the digestive matrix. The paper contributes to understanding how fermented plant-based beverages may offer enhanced nutritional and functional properties compared to their unfermented counterparts.

UK applicability

While the study is not UK-specific, its findings are relevant to UK food product development, public health nutrition, and the growing consumer interest in fermented functional beverages. UK food manufacturers and dietitians may draw on this evidence when evaluating probiotic plant-based drink formulations.

Key measures

Phenolic compound content (mg/L or mg/kg); bioaccessibility (%); bioavailability estimates; antioxidant capacity (e.g. DPPH, FRAP, ABTS assays); probiotic strain identity

Outcomes reported

The study examined how fermentation with probiotic strains affects the content, bioaccessibility, and bioavailability of phenolic compounds in fruit and vegetable beverages, as well as changes in antioxidant capacity. It likely reports comparative data on phenolic profiles and antioxidant metrics before and after fermentation and following simulated or in vitro digestion.

Topic tags