Abstract
Sea buckthorn fruit is abundant with essential nutrients and bioactive substances, yet it remains less sought after. Therefore, it is valuable to explore new ways of sea buckthorn fruit processing, which can boost consumer acceptance of sea buckthorn fruit and also lead to formulation of new functional foods. In the presented review, we summarize studies focused on development of foods utilizing sea buckthorn fruit or its components and bacterial food cultures. Firstly, we discuss the impact of malolactic fermentation on content and profile of organic acids and polyphenols of sea buckthorn fruit juice. During this process, changes in antioxidant and sensory properties are considerable. Secondly, we address the role of sea buckthorn fruit and its components in formulating novel probiotic dairy and non-dairy products. In this regard, a synergic effect of prebiotic material and probiotic bacteria against pathogens is distinguished. Overall, the potential of sea buckthorn fruit as a botanical ingredient for application in novel foods is highlighted.
Highlights
Foods Production: A Review.Sea buckthorn fruit is a rich source of many nutrients and health promoting substances.The most represented are polyphenols, ascorbic acid, carotenoids, tocopherols [1,2,3], and compounds belonging to the vitamin B complex, as well as minerals [4] and fatty acids [5].It can be said that sea buckthorn berries can provide a comprehensive supply of compounds necessary for human nutrition
We present an overview of studies on sea buckthorn fruit utilization in novel foods and review benefits, challenges, and solutions of sea buckthorn fruit application in food production
Malolactic fermentation induced by metabolism of lactic acid bacteria is commonly applied in the wine industry and it is necessary in red wine production
Summary
Changes in human nutrition can help minimize various risk factors leading to chronical diseases; for example, increased consumption of fruits, vegetables, and fiber can positively influence low-density lipoproteins and total cholesterol [6]. In the study on consumer acceptance of nine different berry fruits, sea buckthorn berries were classified into a less-liked but divisive group They were perceived as sour, bitter, and strong, which are attributes generally disliked; some respondents did like sea buckthorn berries. In the study comparing consumer acceptance of five supplemented beverages containing 80% of individual fruit juices, sea buckthorn beverages gained the lowest rating of consumer acceptance and willingness to purchase The reason was their sour taste and odor perceived as unpleasant [19]. We present an overview of studies on sea buckthorn fruit utilization in novel foods and review benefits, challenges, and solutions of sea buckthorn fruit application in food production
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