Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

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.

Non-Alcoholic and Craft Beer Production and Challenges

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Plants of the Spontaneous Flora with Beneficial Action in the Management of Diabetes, Hepatic Disorders, and Cardiovascular Disease

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“…Brewers are trying to adapt to consumer expectations and are offering a wide selection of beers with reduced alcohol content while maintaining the other highly desirable characteristics of the product (Bellut et al, 2020;Rošul et al, 2019). Consumers, in fact, are looking for products as close as possible to conventional types, taking into account sensory properties, especially in terms of taste qualities (Ignat et al, 2020). In addition, the producers tend to provide consumers with beers as alternatives to other beverages that could be consumed before or during daily activities (driving or operating machinery, playing sports) or under certain conditions (pregnancy, taking medication).…”