Abstract
Blackcurrants (BC) and yogurt are known to possess several health benefits. The objective of this review was to compile the latest information on the effect of lactic acid fermentation on BC and their incorporation into yogurt, including the impact of this combination on chemical composition, sensory aspects, and health attributes of the blend. Google Scholar, Scopus, and PubMed were used to research the most recent literature on BC juice, the whole BC berry, and yogurt. Health benefits were assessed from human and animal studies within the last 5 years. The results suggest that BC have several health promoting compounds that ameliorate some neurological disorders and improve exercise recovery. Yogurt contains compounds that can be used to manage diseases such as type 2 diabetes (T2D) and irritable bowel disease (IBD). Fermenting BC with lactic acid bacteria (LAB) and its incorporation into yogurt products increases the polyphenol and antioxidant capacity of BC, creating a blend of prebiotics and probiotics compounds with enhanced benefits. More research is needed in the area of lactic acid fermentation of berries in general, especially BC.
Highlights
Blackcurrants (BC) (Ribes nigrum) (Figure 1) are small dark berries that originated in Northern Asia and Central and Eastern Europe [1]
Studies showed a significant increase in Cyclic glycine-proline (cGP) with increased consumption of ANC in BC (300 mg twice daily for 4 weeks) (p < 0.01) and there was a strong correlation between the concentration of cGP in cerebral spinal fluid (CSF) and plasma (p = 0.01) [29]
Pull-up performance was not affected Heart rate and total climbing time increased compared to the placebo Fatigue was present regardless of supplementation or not Plasma glucose, plasma insulin, plasma glucose-dependent insulinotropic polypeptide (GIP), and plasma glucagon-like peptide 1 (GLP-1) concentrations were significantly reduced compared to the control
Summary
Blackcurrants (BC) (Ribes nigrum) (Figure 1) are small dark berries that originated in Northern Asia and Central and Eastern Europe [1]. BC is a host for the fungus Cronartium ribicola that causes white pine blister rust on trees. The infection by C. ribicola in white pine can lead to girdling cankers and tree death. Due to this deleterious effect to trees, BC was banned and removed in the U.S in the early 1900s [3,4]. It is believed that milk products were consumed by humans around 10,000–5000 BC when milk-producing animals were domesticated. Around this time herdsmen in the Middle East discovered that their bags made of intestines caused the milk to curdle and sour, which allowed it to be preserved for longer. The objective of this review was to compile the latest information on the effect of lactic acid fermentation on BC and its incorporation into yogurt, including the impact of this combination on chemical composition, sensory aspects, and health attributes
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
