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Publication
Fermented Beverages from Amazonian Fruits: Nutritional Characteristics and Bioactive Compounds
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| 2.78 MB | Adobe PDF |
Advisor(s)
Abstract(s)
Fermented beverages are drinks that undergo a fermentation process involving yeasts, bacteria, or other microbial groups, leading to the conversion of natural sugars into alcohol, acids, and gases. Beer, wine, kombucha, kefir, and cider are examples of fermented beverages produced and consumed worldwide, representing a rapidly growing market. However, demands for these products have expanded beyond aspects such as size, shape, and storage conditions. There is an increasing demand for eco sustainable, fresh products tailored to individuals with dietary restrictions and/or enriched with nutrients and health-promoting compounds. In this context, the market has witnessed a surge in alternative fermented beverages made from nutrient-rich or exotic-flavored raw materials, highlighting their versatility. A noteworthy example is the application of Amazonian fruits, which, despite being primarily consumed fresh by local populations, have been extensively characterized in scientific studies for their abundance of molecules with beneficial effects and their use in products like juices, ice creams, and fermented beverages. Thus, this review aims to explore the nutritional composition and microbiological aspects of different fermented beverages produced from several Amazonian fruits.
Description
Keywords
Fermentation Microorganisms Amazonian fruits Bioactive compounds Nutritional composition
Pedagogical Context
Citation
Batista, B.N.; Correia, A.C.; Jordão, A.M.; Albuquerque, P.M. Fermented Beverages from Amazonian Fruits: Nutritional Characteristics and Bioactive Compounds. Beverages 2025, 11, 152.
Publisher
MDPI