ReviewFoods (Basel, Switzerland)2020
Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed.
- Exploring the valorization of green leaves accumulated as agricultural waste into plant-based fermented juices.Frontiers in nutrition · 2026Article
- Untargeted metabolomics and physicochemical analyses reveal metabolic mechanisms underlying quality modification in sour porridge fermented withFrontiers in microbiology · 2026Article
- How plant species origin, identity, and cereal type shape the microbial composition and functional properties of Munkoyo, a traditional fermented beverage.Sustainable microbiology · 2026Article
- Anti-Aging, Anti-Inflammatory, and Cytoprotective Properties ofMolecules (Basel, Switzerland) · 2025Article
- Indigenous-based probiotic beverage from peanuts and soybean: development, optimization, and characterization.FEMS microbes · 2025Article
- Production and Quality Characteristics of Starter Culture Fermented Aliha, a Maize-Based Indigenous Fermented Beverage.International journal of food science · 2025Article
- A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment.Foods (Basel, Switzerland) · 2024Article
- The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Molecules (Basel, Switzerland) · 2024Article
- Fermentation of Rice, Oat, and Wheat Flour by Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics, Sensory Evaluation, and Functional Properties.Foods (Basel, Switzerland) · 2024Article
- Wheat and Wheat-Derived Beverages: A Comprehensive Review of Technology, Sensory, Biological Activity, and Sustainability.Preventive nutrition and food science · 2023Review
- Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink.Molecules (Basel, Switzerland) · 2023Article
- Review
- Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles.Foods (Basel, Switzerland) · 2023Article
- Phenolic Biotransformations in Wheatgrass Juice after Primary and Secondary Fermentation.Foods (Basel, Switzerland) · 2023Article
- Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation.Foods (Basel, Switzerland) · 2023Review
- Enhancing satiety and aerobic performance with beer microparticles-based non-alcoholic drinks: exploring dose and duration effects.Frontiers in nutrition · 2023Article
- Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage.Foods (Basel, Switzerland) · 2022Article
- Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential.Foods (Basel, Switzerland) · 2022Review
- Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota.Foods (Basel, Switzerland) · 2022Review
- Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.
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Registered trials
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