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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.
Highlights
Consumers’ lifestyles have changed in recent years and will continue to change by being influenced by globalization, economic growth, rapid advances in food science and technology, and/or lifestyle choices and religious restrictions [1,2,3]
Another example of a functional non-alcoholic fermented cereal beverages (NFCBs) is a non-alcoholic beverage made of green tea and barley malt wort for delivering superior amino acid content [46]
Given the functional components of fermented beverages and their bioactive compounds released through fermentation by cultures, NFCBs have been linked with many potential and some proven health benefits and actions on digestive, endocrine, cardiovascular, immune, and nervous levels [155]
Summary
Consumers’ lifestyles have changed in recent years and will continue to change by being influenced by globalization, economic growth, rapid advances in food science and technology, and/or lifestyle choices and religious restrictions [1,2,3]. A popular class of fermented beverages are those made from cereals: barley (Hordeum vulgare L.), maize (Zea Mays L.), millet (Panicum miliaceum L.), oats (Avena sativa L.), rice (Oryza glaberrima/Oryza sativa), rye (Secale cereale), sorghum (Sorghum bicolor), and wheat (Triticum aestivum L.) [19] These cereals are a good fermentation substrate and pose a potentially functional trait, as they contain nutrients that can be assimilated by probiotics [20]. It was shown that fermentation improves protein digestibility and the bioavailability of minerals and other micronutrients [25] The consumption of these beverages has the potential to reduce the adverse health and economic impacts of poor diets. This paper outlines the current achievements and further development for enhancing the functionality of the non-alcoholic fermented cereal beverage (NFCB) segment
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