ReviewFoods (Basel, Switzerland)2022
Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed.
- Valorization of Date Palm (Molecules (Basel, Switzerland) · 2026Review
- Optimization of Biotechnological Vinegar Production from an Algerian Date Variety Using Indigenous Strains and Response Surface Methodology.Foods (Basel, Switzerland) · 2026Article
- Storage temperature and quality dynamics of sun-aged red date vinegar beverage.Frontiers in nutrition · 2026Article
- Integrated Characterization ofMolecules (Basel, Switzerland) · 2025Article
- Estamaran date vinegar: chemical and microbial dynamics during fermentation.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
- Acetic acid bacteria in agro-wastes: from cheese whey and olive mill wastewater to cellulose.Applied microbiology and biotechnology · 2023Article
- Role of Acetic Acid Bacteria in Food and Beverages.Food technology and biotechnology · 2023Review
- Changes in the Phytochemical and Bioactive Compounds and the Antioxidant Properties of Wolfberry during Vinegar Fermentation Processes.International journal of molecular sciences · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market. Among the products with enhanced properties, vinegar and fermented beverages have a high potential for growth. Date palm fruits are a versatile raw material rich in sugars, dietary fibers, minerals, vitamins, and phenolic compounds; thus, they are widely used for food production, including date juice, jelly, butter, and fermented beverages, such as wine and vinegar. Furthermore, their composition makes them suitable for the formulation of functional foods and beverages. Microbial transformations of date juice include alcoholic fermentation for producing wine as an end-product, or as a substrate for acetic fermentation. Lactic fermentation is also documented for transforming date juice and syrup. However, in terms of acetic acid bacteria, little evidence is available on the exploitation of date juice by acetic and gluconic fermentation for producing beverages. This review provides an overview of date fruit's composition, the related health benefits for human health, vinegar and date-based fermented non-alcoholic beverages obtained by acetic acid bacteria fermentation.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.