Food Chemistry: X 21 (2024) 101209

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Food Chemistry: X
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The consequences of fermentation metabolism on the qualitative qualities

and biological activity of fermented fruit and vegetable juices
Shah Saud a, Tang Xiaojuan a, *, Shah Fahad b, c, *
a
College of Life Science, Linyi University, Linyi, Shandong 276000, China
b
Department of Agronomy, Abdul Wali Khan University Mardan, Mardan, Pakistan
c
Department of Natural Sciences, Lebanese American University, Byblos, Lebanon

A R T I C L E I N F O A B S T R A C T

Keywords: Fermentation of fruit and vegetable juices with probiotics is a novel nutritional approach with potential health
Fruits and vegetables benefits. Lactic acid fermentation-based biotransformation results in changes in the profile and nature of
Fermentation bioactive compounds and improves the organoleptic properties, shelf life and bioavailability of vitamins and
Microbial growth
minerals in the fermented juices. This process has been shown to enrich the phenolic profile and bioactivity
Active substance
Probiotics
components of the juices, resulting in a new type of functional food with improved health benefits. Fruits and
vegetables are the ideal substrate for microbial growth, and fruit and vegetable juice will produce rich nutrients
and a variety of functional activities after fermentation, so that the high-quality utilization of fruits and vege­
tables is realized, and the future fermented fruit and vegetable juice products have a wide application market.
This paper explores the typical fermentation methods for fruit and vegetable juices, investigates the bioactive
components, functional activities, and the influence of fermentation on enhancing the quality of fruit and
vegetable juices. The insights derived from this study carry significant implications for guiding the development
of fermented fruit and vegetable juice industry.

Introduction
Fruit and vegetable resources are rich, but there are some disad­
vantages such as low storage and processing capacity and strict fresh
sales. This leads to the waste of raw materials for fruits and vegetables,
so further deep processing is required to solve the above problems. The
use of probiotic fermentation technology to develop fermented fruit and
vegetable juice drinks with special nutritional and health functions can
not only eliminate the waste of resources, improve the taste of fruit and
vegetable products, however also improve their health function and
enrich the color variety of fruit and vegetable products, solving the
bottleneck problem that restricts the development of the fruit and
vegetable processing industry (Žuntar et al., 2020; Guan et al., 2020). As
a kind of nutritious food with more development potential, lactic acid
bacteria-fermented fruit and vegetable juices can produce a variety of
amino acids, vitamins, digestive enzymes and other substances neces­
sary for the human body through the fermentation of lactic acid bacteria
and yeast. It not only provides a pleasant flavor and fragrance, but also
gives fruit and vegetable juices an elegant and balanced lactic acid
fermentation taste, promotes the absorption of iron and vitamin D, and
improves food digestibility and the utilization rate of calcium, phos­
phorus and iron (Hirose et al., 2006; Devine et al., 2002). Studies have
shown that fruit and vegetable juices fermented with lactic acid bacteria
have nutritional and health functions such as: regulating the gastroin­
testinal flora of the body maintaining of microecological balance,
regulation of immunity, antioxidants, inhibition of tumor cell growth
and lowering of cholesterol activity and biological antagonism in vitro
(Elmadfa et al., 2010). Compound fermented fruit and vegetable juices
combine a variety of effects and have broad market prospects.
Fermentation strains, fermentation raw materials and new functions of
fermented fruit and vegetable juices will be important topics in the
development and research of fruit and vegetable products in the future
(Sun et al., 2022; Garcia et al., 2020).
Fruits and vegetables are rich in carbohydrates, vitamins, minerals,
phenolic compounds and other nutrients are internationally recognized
as healthy foods. Many studies have proved that eating fruits and veg­
etables can reduce the risk of chronic diseases (Urbonaviciene et al.,
2015; Di et al., 2013), which is why more and more consumers prefer
natural fruit and vegetable products. However, due to the relatively
high-water content of fresh fruits and vegetables, it is easy to rot due to

* Corresponding authors.
E-mail addresses: tangxiaojuan@lyu.edu.cn (T. Xiaojuan), shah_fahad80@yahoo.com (S. Fahad).

https://doi.org/10.1016/j.fochx.2024.101209
Received 14 November 2023; Received in revised form 26 January 2024; Accepted 5 February 2024
Available online 10 February 2024
2590-1575/© 2024 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
S. Saud et al.
the proliferation of microorganisms, which poses a great challenge for
transportation and storage. In recent years, fruits and vegetable pro­
duction has increased with the development of planting technology and
optimization of varieties, however also made a large number of high-
quality fruits and vegetables varieties unsaleable, resulting in serious
waste of resources (Swain et al., 2014). On the other hand, due to
backward processing technology, the current fruit and vegetable prod­
ucts are mainly fresh sales and primary processed products (such as
cans, fruit and vegetable juices), which is the nature of the development
of retail, and deep processing fruit and vegetable industries is extremely
slow, it’s becoming more and more difficult to meet consumer needs.
Fermentation is a simple, low-cost, and sustainable technology that
extends the shelf life of fruits and vegetables (Paramithiotis et al., 2022;
Urbonaviciene et al., 2015). The fermentation of fresh fruit and vege­
table juice not only retain essential nutrients and degrade toxic com­
pounds, however also creates number of new active ingredients that are
beneficial to health, improve the taste of food and thus increase the
added value and utilization of fruits and vegetables. The survey shows
that probiotic products occupy 65 % of the world functional food market
share and that fermented fruit and vegetable juice has emerged as a new
popular probiotic product due to its significant health benefits and good
flavor (Küçükgöz et al., 2022). In recent years, with the deepening
research on the technology of probiotic fermented fruit and vegetable
products, reports on the use of probiotics in the processing of fruit and
vegetable beverages are also increasing (Mojikon et al., 2022; Žuntar
et al., 2020). The use of probiotic biological fermentation technology in
the development of nutritious and functional fermented fruit and
vegetable juice products is an extension of deep processing technology
for fruits and vegetables. This technology not only extends the shelf life
of fruit and vegetable juices but also inhibits the growth of hybrid
bacteria, resulting in better fermentation flavor, nutritional value, and
greater product variety (Kiczorowski et al., 2022). It has solved the
bottleneck problem that restricts the development of fruit and vegetable
processing industry. Japan, the United States, France, Germany, South
Korea and other countries have taken a leading position in the research
and development of fermented fruit and vegetable juice, especially
Japan, in the research and application of probiotic fermented fruit and
vegetable juice. Probiotic fruit and vegetable products at home and
abroad are developing diversified and the range of products line is
constantly expanding (Bagchi, 2014). Based on the above development
Fig. 1. Techniques utilised for the fermentation strain of fruit and vegetable juice.
2
Food Chemistry: X 21 (2024) 101209
status, In this paper, the selection of fermented juice strains, fermenta­
tion technology and nutritional value of research progress, and discuss
its development prospects, in order to provide reference for the research
and development of fermentation on nutritional and functional prop­
erties of fruit and vegetable juices.
Fermentation techniques for elevating the quality of fruit and
vegetable juices
Fermentation is a key biological transformation process in which
microorganisms are used to obtain valuable metabolites. This compli­
cated process has the potential to improve the safety, nutritional con­
tent, sensory properties and shelf life of fruits and vegetables,
positioning it as a straightforward and environmentally friendly
biotechnological practice (Di et al., 2013). The versatility of fermenta­
tion is demonstrated by various methods, including natural fermenta­
tion, inoculation with endogenous strains, and fermentation with
commercially available strains, each providing different benefits
(Skowron et al.,2022).
As depicted in (Fig. 1), the methods used in fermentation play a
crucial role in the outcome of the process. In natural fermentation, the
microorganisms inherent in the raw materials are used, while in inoc­
ulated endogenous strains, specific microorganisms are specifically
introduced (Sharma et al., 2020). Commercial strains, on the other hand,
use strains that are specifically designed for optimal fermentation re­
sults. In (Table 1) a comprehensive presentation of these three different
fermentation approaches is provided and highlights the special product
properties that result from the fermentation of various fruit and vege­
table raw materials. The table outlines how each method impacts the
final product and provides insight into the nuanced effects on flavor
profiles, nutritional improvements, and overall quality. By examining
the peculiarities of fermentation methods, a deeper understanding of the
dynamic interaction between microorganisms and raw materials is
created and underlines the importance of fermentation as a trans­
formative and sustainable biotechnological process (Sun et al.,2022).
Harnessing nature’s fermentation for fresh fruit and vegetable
Natural fermentation is a process in which native bacteria in raw
materials ferment without artificial inoculation of bacteria. This process
S. Saud et al. Food Chemistry: X 21 (2024) 101209

Table 1
Methods of Fermentation fermented fruit and vegetable juices.
Fermentation Ingredients Fermentation strain Main feature References
method

Complex strain Apricot Lactobacillus and The mixed strain fermentation samples showed higher Bujna et al., 2017Chen et al.,
Bifidobacterium numbers of viable bacteria after fermentation 2023Mantzourani et al., 2022Sharma
Fermentation process introduced new volatile components et al., 2022Hashemi et al., 2017
Apple Saccharomyces cerevisiae and that greatly enhanced the taste of the apple juice.
Lactobacillus The soluble solids in the apple juice decreased to 4.63 %,
Plantarum while the titratable acidity increased to 0.92 mg/mL
The mixed fermentation of Lactobacillus plantarum and
Pomegranate Lactobacillus plantarum and Lactobacillus casei had strong 2,2-Diphenyl-1-picrylhydrazyl
Lactobacillus acidophilus free radical scavenging ability

Pear Lactobacillus plantarum, pH, glucose and fructose consumption, lactic acid
Lactobacillus Swiss and production and 2,2-Diphenyl-1-picrylhydrazyl scavenging
Lactobacillus casei effect of binary fermentation were significantly improved

Bergamot Three kinds of Lactobacillus

plantarum
Endogenous strain Blueberry Plant lactic acid bacteria, Lactic acid was markedly elevated when the number of Barbosa et al., 2022
fermentation Lactobacillus fermentans viable bacteria exceeded 10.0 log CFU/mL. Total phenolic
content increased by 7.1–85.5 %, in vitro antioxidant
capacity increased by 38.0 %

Tomato Lactobacillus plantarum
Carrots, beans Lactobacillus plantarum,
and zucchini Lactobacillus brevis,
micrococcus pentosus, etc
Single strain Apple Lactobacillus plantarum,
Lactobacillus Swiss, etc
The number of viable bacteria was significantly higher than Di et al., 2009Cui et al., 2019
that of exogenous strains, and the content of ascorbic acid,
glutathione and total antioxidant activity of tomato juice
fermented by endogenous Lactobacillus plantarum were also
higher during storage
pH drops rapidly and carbohydrate consumption is high
Lactobacillus plantarum and Lactobacillus acidophilus showed Wang et al., 2021Zhu et al., 2022Luan
a strong ability to convert malic acid into lactic acid et al.,2021

Sweet potato Bifidobacterium, etc Soluble dietary fiber, total polyphenol, organic acid content
and stability of sweet potato residues were improved after
fermentation

Grapefruit Lactobacillus plantarum,

Lactobacillus fermentans
pH decreased significantly, acidity and VC increased
significantly
Natural Rosa roxburghii Saccharomyces cerevisiae, The total acid content of fruit wine was increased, the Wispen et al., 2022Yao et al., 2020Ruan
fermentation Micrococcus lactis, reducing sugar content was decreased, and the antioxidant et al., 2022
capacity was significantly improved.

Sphingosinomonas
Red raspberry acanthoderma Promote the production of enzymes and polysaccharides
and other active substances

Pichia and Saccharomyces

persimmon lactic acid bacteria, acetic acid Superoxide anion scavenging activity was significantly
bacteria, yeast, etc increased by 20.15 %, and total flavonoids and polyphenols
were also significantly increased

leads to the growth of various lactic acid bacteria, which leads to vari­
ations in taste and quality of the fermented products. Biotransformation
based on lactic acid fermentation changes the profile and nature of
bioactive compounds and improves the organoleptic properties, shelf
life and bioavailability of vitamins and minerals in the fermented juices.
Natural fermentation of fresh fruits and vegetables can occur under
suitable conditions of moisture and temperature (Shen et al., 2023) used
prickly pear as a raw material to produce prickly pear fruit wine through
natural fermentation. The results showed that fermentation significantly
increased the total acid content of fruit wine, reduced reducing sugar
content, and significantly increased antioxidant capacity. After the
natural fermentation of red raspberries, active ingredients such as en­
zymes and polysaccharides were produced and the microbial composi­
tion of red raspberries was analyzed through high-throughput
sequencing, laying the foundation for its industrial production (Ruan
et al., 2022) studied the changes of microbial composition and flavor
substances during the natural fermentation of persimmon vinegar (Song
et al., 2019) results showed that the main bacteria at the subordinate
level were Burkholderia, Lactobacillus and Acetobacter. The most impor­
tant true bacteria are Saccharomyces and Cladosporium. After fermenta­
tion, the superoxide anion radical scavenging activity was significantly
increased by 20.15 % and the contents of total flavonoids and poly­
phenols was also significantly increased. Although natural fermentation
as a traditional fermentation technology has brought great economic
benefits, there are still many factors limiting its development, such as
long fermentation time, poor inhibition of spoilage and pathogenic
bacteria, unknown fermentation flora leading to product contamination,
short shelf life etc. Unpredictability of sensory quality of fermented
products. Therefore, it makes more sense to control the fermentation
process by inoculation fermentation.

3
S. Saud et al.
Exploring endogenous strain Fermentation: Detection and technological
characterization“
The final quality and flavor of fermented fruit and vegetable juice
mainly depends on the selection of starter culture. Each fruit and
vegetable has its unique dominant flora in the fermentation process,
which is influenced by the variation in its own physical and nutritional
conditions. Studies have shown the using unique flora isolated from raw
materials as a starter favors fermentation. (Hosseini et al., 2018; Li et al.,
2021) isolated plant lactic acid bacteria and fermenting Lactobacillus
from tomatoes, blueberries and other fruits and inoculated them into
blueberry juice for fermentation. After 48 h of fermentation, the viable
bacteria count exceeded 10.0 log CFU/mL, the lactic acid content
increased to 2190.91 mg/L, and the total phenolic content increased by
6.6 %-86.4 %. In vitro antioxidant capacity increased by 36.0 %. (Di
et al., 2009) compared the starter culture of Lactobacillus plantarum
isolated from tomatoes with the exogenous strain. The results indicate
that the exogenous strain exhibited a prolonged incubation period for
both growth and acidification. Following a 17-hour fermentation period
at 25 ◦ C, the viable bacteria count of the endogenous strain increased
from approximately 7.6 log CFU/mL to 9.7 log CFU/mL. The content of
Lactobacillus plantarum was about 8.8 log CFU/mL. In addition, endog­
enous fermented tomato juice, from Lactobacillus plantarum also had
higher ascorbic acid, glutathione content and antioxidant activity dur­
ing storage compared to exogenous fermented tomato juice from
Lactobacillus plantarum. The results showed that the pH of the endoge­
nous strain decreased faster after fermentation and carbohydrate con­
sumption was higher than that of the exogenous strain. There were also
significant differences between endogenous and exogenous strains in
vitamin C concentration, color index, hardness and sensory properties
(Cui et al., 2019). The endogenous strains have strong adaptability to
fermentation environment and the fermented fruit and vegetable juice
has high nutritional value, but the process of selecting suitable endog­
enous strains for specific fruit and vegetable fermentation is complicated
and the cycle is long.
Optimizing fruit and vegetable juice fermentation with commercial strains“
Commercial starter cultures are standardized inoculants used in the
manufacture of fermented foods under strict quality assurance and
quality control. By using commercial strains, the entire fermentation
process can be better controlled and the risk of fermentation errors can
be minimized (Swain et al., 2014; Tang et al., 2022). Currently, the main
Fig. 2. Process flow chart of lactic acid bacteria fermentation of fruit and vegetable juice.
4
Food Chemistry: X 21 (2024) 101209
commercial strains used in fruit and vegetable fermentation are lactic
acid bacteria such as Lactobacillus plantarum, Lactobacillus casei, Lacto­
bacillus acidophilus and Lactobacillus Swiss, followed by yeast and acetic
acid bacteria. These commercial starter cultures typically use single or
mixed strain fermentation to produce fruit and vegetable fermentation
products. Compared with natural fermentation, the use of single-strain
fermentation can greatly shorten the fermentation time and is more
conducive to industrial production. (Wang et al., 2021) selected six
kinds of lactic acid bacteria, including Lactobacillus plantarum and
Lactobacillus Swiss, to ferment Fuji apple juice. The results showed that
Fuji apple juice was a good fermentation substrate for lactic acid bac­
teria. The production process of fruit and vegetable juice fermented with
lactic acid bacteria is shown in (Fig. 2). The maximum number of viable
bacteria reached 12.7 log CFU/mL after fermentation, and Lactobacillus
plantarum and Lactobacillus acidophilus showed a strong ability to
convert malic acid to lactic acid. The resulting lactic acid is more than
6.5 mg/mL. (Zhu et al., 2022) used four lactic acid bacteria (Table 2) and
one bifidobacterium to independently ferment sweet potato residues,
and evaluated its nutritional composition, antioxidant activity, volatile
substances and stability. The results showed that the soluble dietary
fiber, total phenol, organic acid and the stability of sweet potato residues
were improved after fermentation. (Quan et al., 2022) selected Lacto­
bacillus plantarum and Lactobacillus fermentum to ferment pomelo juice
respectively. The results showed that pomelo juice was an excellent
substrate for the growth of two kinds of lactic acid bacteria; the number
of viable bacteria each exceeded 8 logCFU/mL, the pH was significantly
reduced compared to before fermentation and the vitamin C content was
significantly increased. (Mazlan et al., 2015) showed that the fermen­
tation of bitter melon with Lactobacillus plantarum significantly
increased the content of total phenols and total flavonoids, and the
fermentation significantly changed the aroma of the juice, making it
have a more ideal flavor.
Composite strain fermentation can improve the quality of fruits and
vegetables and produce more active ingredients through the synergistic
action of multiple strains. (Bujna et al., 2017) inoculated mixed cultures
of lactic acid bacteria and bifidobacterium in apricot juice, and the re­
sults showed that the number of viable bacteria in apricot juice fer­
mented by mixed bacteria was higher after fermentation, and the
concentration of acetic acid was higher about twice that of single bac­
teria fermentation, and the content of lactic acid was close to that of
single bacteria fermentation. (Chen et al., 2023) used saccharomyces
cerevisiae and Lactobacillus plantarum to ferment apple juice in stages,
and the study showed that the contents of flavonoids, vitamin C and B6
S. Saud et al.
Table 2
Conditions of the lactic acid bacteria fermentation process for fruit and vegetable juices.
Ingredients Fermentation strain
Black wolfberry Lactobacillus bulgaricus: Bifidobacterium
adolescens: Streptococcus thermophilus = 1:1:1
blueberry Lactobacillus casei: Lactobacillus plantarum = 1:2
Pumpkin or dragon fruit Lactobacillus casei: Lactobacillus plantarum = 1:1
Iron stick yam: Grape: Lactobacillus plantarum CZ: Lactobacillus
tomato: carrot: apple = plantarum CA: Lactobacillus plantarum CB = 1 : 1
5:1 :2:1:1 : 1, the inoculation amount was 6 %
Banana pulp, sweet potato 6 strains of probiotics were mixed in equal
pulp, oligosaccharides proportions
Tomato to apple = 2 : 1 Lactobacillus bulgaricus: Streptococcus
thermophilus = 1 : 1, inoculation volume 7 %
Fermented blueberries to Lactobacillus paracei 2 × 107 CFU⋅mL− 1
tomatoes to carrots = Lactobacillus plantarum 5 × 107 CFU⋅mL− 1
2:1:1
Carrot, pumpkin, papaya, The inoculated amount of direct injection
pineapple = 4:3 :1:2 lactobacillus was 0.2 %
increased after fermentation. After fermentation, ketones and acids were
enriched, which significantly improved the flavor of apple juice. (Pon­
tonio et al., 2019) fermented pomegranate juice with the combination of
lactic acid bacteria, and the results showed that the combined fermen­
tation of lactic acid bacteria significantly improved the quality of
pomegranate juice, especially the combination of Lactobacillus plantarum
and Lactobacillus acidophilus could significantly reduce the soluble solids
pomegranate juice, increase the contents of total phenols and anthocy­
anins, and enhance the antioxidant effect of pomegranate juice. (Wang
et al.,. 2022) studied the fermentation of pear juice by Lactobacillus
plantarum 90, Lactobacillus Swiss-76 and Lactobacillus casei 37 under
single and mixed fermentation conditions, and the results showed that
the number of viable bacteria in pear juice by mixed fermentation was
significantly higher than that by single fermentation. The content of
vanillic acid and arbutin in fermented pear juice of Lactobacillus plan­
tarum 90 and Lactobacillus casei 37 increased, and the DPPH ability to
scavenge free radicals was stronger. (Kuerban et al., 2023; Mirmo­
hammadi et al., 2021) fermented grape juice with Lactobacillus planta­
rum and Lactobacillus brevis at a ratio of 1:2, and the results showed that
mixed bacterial fermentation could enrich phenolic compounds,
enhance antioxidant capacity the grape juice has a characteristic aroma
and a pleasant flavor. (Fonseca et al., 2021) explored the fermentation of
bergamot juice by single and complex strains, and the results showed
that the pH value, glucose and fructose consumption, lactic acid and
formic acid generation, citric acid consumption and DPPH radical
scavenging effect of fermented bergamot juice are affected by complex
strains were significantly improved compared to fermentation of single
strains. (Kuerban et al., 2023), It is shown that composite fermentation
of fruit and vegetable products can not only enrich nutrients, and
improve the flavor, however also promote functional activity. Fermen­
tation of complex strains mainly involves asymbiosis or interaction be­
tween different strains and its metabolic mechanism is more complex
than that of single strain fermentation, and the fermentation products
are more abundant.
Bioactive ingredients of fermented fruit and vegetable juice
The content of phenolic compounds, exopolysaccharides, B vitamins,
and minerals in fruit and vegetable juices was significantly increased
after fermentation (Chiou et al., 2017). These bioactive ingredients
imparted many functional activities to fruit and vegetable juices, such as
antioxidant activity, hypoglycemic activity and antihypertensive activ­
ity. The specific changes of the main bioactive components in fruit and
Food Chemistry: X 21 (2024) 101209
Process Final quality References
condition
T = 45℃、t The numbers of Lactobacillus bulgaricus and Bifidobacterium Li et al., 2022
= 15 h youth were (4.6 ~ 5.6) × 1011 CFU⋅mL− 1, (2.8 ~ 3.8) × 1011
CFU⋅mL− 1, pH = 3.95, and acidity were 20 mg⋅ L-1 and 19 mg⋅ L-
1
, respectively
T = 36℃、t The lactic acid content was 8.33 g⋅kg− 1, and the total Li et al., 2021
= 23 h antioxidant capacity was 229.93U⋅ mL− 1
T = 37℃、t Viable bacteria number 2.30 × 109 CFU⋅ mL− 1, 3.79 × 109 CFU⋅ Zhao et al.,
= 48 h mL-1pH = 3.36, 3.50, acidity: 133.38◦ T, 142.33◦ T 2015
T = 32 ℃、 Sweet and sour, delicate taste, uniform texture, no stratification, Voaides
t=8h no bubbles, fermented flavor, orange-red, crystal color, apple, et al., 2022
tomato, grape and light yam taste
T = 38 ℃、 The number of viable bacteria is 9.58lg CFU⋅ mL− 1 Swain et al.,
t = 24 h 2014
T = 43 ℃、 Light yellow transparent, uniform color, tomato and apple Ricci et al.,
t = 18 h unique flavor, unique lactic acid flavor 2020
T = 36℃, t pH = 3.8, the attractive dark purple color of blueberries Cyrielle
= 6.45 h et al., 2020
T = 38℃、t Bright color, lubricated taste, unique flavor Garcia et al.,
= 22 h 2020
vegetable juices after fermentation are presented in (Table 3).
Analyzing phenolic compounds in commercial fruit and vegetable juices.
Phenolic compounds are natural antioxidants found in fruits and
vegetables that provide protection against diseases related to oxidative
stress. In the natural fermentation process of bergamot melon, the
content of flavonoid substances such as luteolin, apexin, geranylline and
isorhamnetin increased significantly. A correlation analysis revealed
that eight phenolic compounds were highly correlated with the increase
in antioxidant activity (Martínez et al., 2021). The dynamic changes of
phenolic compounds during fermentation were studied in various foods
and showed changes in composition and antioxidant properties.
Fermentation can lead to the release of bound phenolics and the
biotransformation of phenolic compounds by microorganisms, which
ultimately influences the bioactivity and bioavailability of the resulting
fermented foods (Melini et al., 2021; Yang et al., 2023).. However, the
fruit juice is rich in substrates necessary for the fermentation of Lacto­
bacillus plantarum and the antioxidant substances it contains can pro­
mote the establishment of an anaerobic environment and the pH of the
juice is also suitable for the survival and proliferation of Lactobacillus
plantarum under suitable fermentation conditions provided such that the
growth of Lactobacillus plantarum follows the microbial growth curve in
most fruit juices (Fig. 3). Ferulic esterase produced by Lactobacillus
plantarum can catalyze the release of ferulic acid from conjugated
phenolic acid, and tannase can metabolize catechin and gallic acid into
protocatechin acid. The release and transformation of phenolic sub­
stances are the reasons for the improvement in antioxidant activity of
kiwifruit juice after fermentation. (Zhou et al., 2020) observed that the
total phenolic content of mulberry juice was significantly increased after
fermentation by lactic acid bacteria, which was attributed to the hy­
drolysis of complex phenols into small phenol molecules by lactic acid
bacteria hydrolase. The difference in total phenolic content of different
strains was related to the diversity of hydrolase produced by the strains,
leading to the difference in hydrolytic ability. (Tlais et al., 2023)
explored the influence of fermentation of lactic acid bacteria on the
change of phenolic content in sauerkraut and found that lactic acid
bacteria metabolized phenolic acid through phenolic acid reductase or
decarboxylase, converting caffeic acid into dihydrocaffeic acid and 4-
ethyl catechol, ferulic acid into dihydroferulic acid, and caprylic acid
into 4-vinylacetopol. 3-hydroxybenzoic acid is converted to catechol,
and the derivative exhibits better antioxidant activity than the precur­
sor. In short, the increase in the content of phenolic substances in fruits
5
S. Saud et al.
Table 3
Fermentation-induced changes in bioactive compounds and functional activities
of fruit and vegetable juices.
Ingredients Fermentation strain Active ingredients and
functions
Black cherry Candida The organic acid
Lactobacillus, produced after
plantarum and fermentation has an
Enterococcus faecium antibacterial effect on
Escherichia coli, Klebsiella
pneumoniae and
Pseudomonas aeruginosa
mulberry Lactobacillus Eugenic acid, centaurin-
plantarum, 3-O-rutin and quercetin
Lactobacillus significantly correlated
acidophilus and with the ability to
Lactobacillus paracei scavenge free radicals
Blueberry Lactobacillus After fermentation, the
plantarum contents of phenols and
anthocyanins in fruit
juice were increased, and
the clearance rate of 2,2-
Diphenyl-1-picrylhydra­
zyl and superoxide anion
radical was significantly
increased, which could
alleviate the oxidative
damage of Caco-2 cells
persimmon Flavobacterium and The fermentation releases
Lactobacillus phenols, which greatly
plantarum improve its ability to
scavenge free radicals
and inhibit carbohydrate
hydrolase
sugarcane Ganoderma lucidum The exopolysaccharide
content was significantly
increased and the ability
to scavenge free radicals
was evident
Grapes Lactobacillus γ-aminobutyric acid
plantarum produced by
fermentation has some
antihypertensive effect
pomegranate Lactobacillus The angiotensin
plantarum converting enzyme
inhibitory activity of
pomegranate juice was
significantly increased by
fermentation, which was
related to the release of
phenolic substances
Cashew Lactobacillus The fermentation of
apple acidophilus and Lactobacillus acidophilus
Lactobacillus casei, and Lactobacillus casei
etc could increase the
content of B vitamins by
19.25 % and 23.11 %,
respectively
carrot Lactobacillus The fermentation creates
plantarum short-chain fatty acids
that promote the
secretion of Glucagon-
like peptide 1and thus
achieve a blood-sugar-
lowering effect
and vegetables after fermentation is related to the degradation of plant
cell wall resulting in the release of phenolic substances; on the other
hand, it is related to the hydrolysis of macromolecular phenolic sub­
stances and the transformation of phenolic substances by various en­
zymes into microorganisms.
Exopolysaccharide production in fermented fruits and vegetables“
Extracellular polysaccharide is a secondary metabolite secreted
Food Chemistry: X 21 (2024) 101209
outside the cell wall during the growth process of microorganisms. It not
only can improve the rheological properties of fermented fruit and
vegetable juice, but also has various biological activities such as anti-
References oxidant, anti-tumor and immune regulation (Swain et al., 2014). At
present, the synthesis mechanism of exopolysaccharides mainly includes
Suriyaprom four steps: the entry of monosaccharide molecules into the cytoplasm,
et al., 2022 the synthesis of glucose-1-phosphate, the synthesis of exopolysaccharide
repeating units, and the polymerization of exopolysaccharides (Nguyen
et al., 2020). Many studies have confirmed that fruits and vegetables can
produce exopolysaccharides after fermentation. (Lyu et al., 2022) used
sugarcane juice as raw material and fermented sugarcane juice with
ganoderma lucidum at 28 ◦ C and found that after fermentation, the
Wang et al., content of extracellular polysaccharide and protein were significantly
2015
increased, and free amino acids were significantly enriched. The anti­
oxidant activity test showed that exopolysaccharide has the ability to
scavenge hydroxyl radicals, superoxide anion radical and DPPH
Mauro et al., (Diphenyl-1-picrylhydrazyl) radical. (Chen et al., 2019) evaluated the
2016
effect of co-fermentation of Lactobacillus rhamnosus and Glucosus xylosus
on the quality of litchi longan juice under high hydrostatic pressure, and
the results showed that the yield of exopolysaccharides after fermenta­
tion was higher than that of unfermented juice.
Vitamins
Zhang et al., Fruits and vegetables are rich in vitamin C, however low in vitamins
2018
B, which, as a coenzyme, plays a key role in various reactions in the
body’s metabolism. It has been reported that fermentation can boost the
production of B vitamins. (Kaprasob et al., 2018) used five kinds of lactic
acid bacteria to ferment cashew apple juice and explored the effect of
Lyu et al., fermentation bacteria on the production of B vitamins. They found that
2022
fermentation of Lactobacillus acidophilus and Lactobacillus casei increased
B vitamins levels by 19.25 % and 23.11 %, respectively. (Presti et al.,
2015) examined new strains of Lactobacillus and Bifidobacterium which
Diez- can also produce B vitamins. (Russo et al., 2014) used a single or com­
Gutiérrez
pound fermentation of pineapple pulp with Lactobacillus casei, Lactoba­
et al., 2022
cillus plantarum and Leuconostoc intestinalis and found that vitamin C
Chen et al., content increased in the single fermentation group of Leuconostoc
2023 intestinalis compared to that before fermentation, while it increased the
other groups decreased to varying degrees. (Szutowska et al., 2021)
carried out natural fermentation of kale and found that vitamin C con­
tent decreased significantly after fermentation. The reason for the
decrease in vitamin C content caused by fermentation may be related to
its own instability and easy oxidative decomposition or related to the
Kaprasob
metabolic utilization of lactic acid bacteria in the fermentation process.
et al., 2018
Other substances
Li et al., 2014
The low bioavailability of minerals in fruit and vegetable juice is
mainly due to the fact that minerals can easily to be complexed with
other substances, and the complex can be degraded through to release
minerals. (Quan et al., 2022; Sevindik et al., 2022) found that fermen­
tation by lactic acid bacteria significantly increased the total mineral
content of viburnum sap, particularly the elements potassium, magne­
sium, copper, iron and zinc. The increase in mineral content may be due
to the decomposition of mineral- polyphenols in viburnum juice due to
fermentation, releasing small molecules of phenols and minerals. In
addition, it has been reported that fermentation can convert proteins in
fruits and vegetables into bioactive peptides. As we all know, bioactive
peptides are functional factors with great potential for commercial
application, and have many beneficial effects such as lowering blood
pressure, anti-oxidation and immune regulation. (Aredes et al., 2011)
found that Oenococcus oeni has proteolytic activity and can release a
variety of beneficial bioactive peptides from grapes, thereby providing
antioxidant and antihypertensive effects.
6
S. Saud et al. Food Chemistry: X 21 (2024) 101209

Fig. 3. Types of Lactobacillus plantarum fermentation of fruit and vegetable juices.

Functional activities of fermented fruit and vegetable juice antioxidant activity, hypoglycemia, blood pressure and antibacterial
activity (Fig. 4) which are closely related to formation of linked are
After fermentation, fresh fruit and vegetable juice has a variety of fermentation products as a phenolic compounds, exopolyaccharides and
functional activities that are beneficial to human health, such as: vitamins.

Fig. 4. The beneficial aspects of lactic acid bacteria fermented fruit and vegetable juices.

7
S. Saud et al.
Nutritional health benefit of vegetable/fruit juice
Fruit and vegetable juices fermented with probiotics have nutritional
and health functions. (Yang et al., 2022) fermented silver almond juice
with Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus
paracei. The number of lactic acid bacteria in silver almond juice reached
over 8.0 log CFU/ml, the content of terpenolactone increased 1.6-fold,
the total amount of phenolic substances increased by about 9 %, and
the ability of ABTS to scavenge free radicals increased by 35.3 %~39.8
% can effectively inhibit the growth of pathogenic bacteria such as
Escherichia coli. (Shaban et al., 2021) found that fermented papaya juice
had a certain protective effect on CTC-induced liver damage, reflecting
the activities of low pyrulol transaminase and glutamic-oxaloacetic
transaminase, as well as the mRNA levels of TGF-lung, TLR4 and IL-1
in liver tissue could reduce and improve the health of mouse liver tis­
sue. (Ranadheera et al., 2020; Sharma and Mishra, 2013) It has been
found that fermented fruit juice can retain the maximum nutrients of the
fruit and the fermentation process can even produce more nutrients,
improving the intestinal environment and immunity. In addition, the
effects of fermented noni juice were studied in diabetic mice and showed
that it can lower blood sugar and protect the liver. This is consistent with
the general benefits of fermenting fruits and vegetables, which include
improved preservation, a unique flavor profile, increased nutritional
value, and support for immune responses and gut microbial diversity.
Probiotic fermentation technology offers a promising approach to in­
crease the health benefits of fruit and vegetable products and make them
a valuable addition to a healthy diet.
The microbial metabolism in the fermentation process changes the
content and composition of the enzyme system of the juice and thus also
the quality of the juice, such as flavor, elimination of free radicals, an­
tioxidants, etc (Sharma et al., 2020; Yang et al., 2020). The most
important substance changes that fermentation brings about in juice are
shown in (Fig. 5) (Leeuwendaal et al., 2022). Some studies have found
that after fermentation by lactic acid bacteria, the contents of total
phenols, flavonoid vitamins, minerals and exopolysaccharides in fruit
juice increase.(Maia et al.,2023; De et al.,2023) studied the substance
changes of 5 different fruit and vegetable juices before and after
fermentation, and found that the contents and types of volatile flavor
substances, aromatic amino acids and benzene-derived flavor substances
increased, while the aldehydes and free amino acids decreased,
Fig. 5. Influence of fermentation on the nutritional quality of fruit and vegetable juice.
8
Food Chemistry: X 21 (2024) 101209
indicating that the free amino acids may decompose into some small
molecules of volatile flavor substances during fermentation. (Yang et al.,
2018) found that mango juice fermented by lactic acid bacteria
increased total phenol content, antioxidant activity and juice quality. (Li
et al., 2018) fermented star fruit juice with Lactobacillus Swiss, Lacto­
bacillus paracasei and Lactobacillus rhamnosus respectively, and found
that the contents of aldehydes and vinegar in star fruit juice decreased
significantly, while the contents of ketones, alcohols and fatty acids
increased to a certain extent, which improved the flavor of star fruit
juice. (Yang et al., 2018; Pontonio et al., 2019) found that the antioxi­
dant activity of mixed pulp juice was significantly increased after
fermentation with lactic acid bacteria, and 34 new volatile compounds
were added.
Effects of probiotic fruit and vegetable juices on the immunoregulatory
function
Fermented fruit and vegetable juice contains calcium, zinc, iron,
copper and other trace elements, which can promote human bone
development, promote gastrointestinal peristalsis and regulate immune
function. It has been reported that during the fermentation process, the
hyaluronic acid inhibition rate of pomegranate juice in the fermentation
group was always higher than that in the non-fermented group, and its
anti-allergic ability was increased 2.68 times at the end of fermentation
(Basiri et al., 2013). Fermented carrot juice and pear juice can enhance
the proliferation ability of mouse spleen lymphocytes, increase the
expression levels of CD3, CD4 and CD8, and promote the action of serum
IFN- and the production of IL-6, thus improving the immunity of mice
(Muhialdin et al., 2021; Dębińska et al., 2022).
Prevention of cardiovascular diseases
Polyphenols in fermented fruit and vegetable juices have bidirec­
tional regulation of lipid metabolism, and oligosaccharides or dietary
fibers can be used as probiotics to reduce blood lipids by regulating the
growth of microorganisms in the colon. (Kim et al., 2012) found that
fermented fruit and vegetable juice could inhibit angiotensin-converting
enzyme activity thereby reducing the probability of cardiovascular
disease. It has also been reported that lactic acid bacteria and its related
products can lower cholesterol levels in media and serum, and reduce
S. Saud et al.
the risk of cardiovascular diseases (Lee et al., 2009).
Antioxidant properties of fermented fruit and vegetable juices
In the process of metabolism, human body produces a large number
of free radicals and reactive oxygen species, which are closely related to
many diseases. Due to the safety concerns associated with synthetic
antioxidants, the development of fermented foods with the ability to
scavenge free radicals is important to improve human health. The
antioxidant mechanism of fermented fruit and vegetable juice is shown
in (Fig. 6). The fermentation of fruit and vegetable juices leads to the
destruction of plant cell wall structure and releases various bioactive
ingredients, which interact with excess free radicals to achieve the
antioxidant effect. Phenolic compounds, carotenoids and anthocyanins
are the main antioxidant substances in fruits and vegetables, which can
play an antioxidant role as reducing agents, hydrogen donors and singlet
oxygen quenching agents. (Li et al., 2021; Yu et al., 2023) used Lacto­
bacillus plantarum to ferment blueberry juice, and the results showed that
fermentation significantly increased the clearance rates of DPPH and
superoxide anion free radicals, and had an alleviating effect on the
oxidative damage of Caco-2 cells. (Wang et al., 2023; Aleman et al.,
2023) studied the effects of fermentation of six commercial lactic acid
bacteria on the active phytochemicals, antioxidant activity and flavor in
wolfberry juice, and the results showed that the antioxidant activity
based on DPPH, ABTS and FRAP methods according to LAB fermentation
has been significantly improved. The improvement of antioxidant ac­
tivity of wolfberry juice is the synergistic effect of various antioxidants
in wolfberry juice, such as phenolic acids, flavonoids and vitamins.
Correlation analysis showed that rhizomycin and p-coumaric acid were
positively correlated with DPPH and ABTS free radical scavenging
Fig. 6. Antioxidant properties of fermented fruit and vegetable beverage.
9
Food Chemistry: X 21 (2024) 101209
activities. The mulberry juice was fermented by Lactobacillus plantarum,
Lactobacillus acidophilus or Lactobacillus paracei at 37 ◦ C for 36 h. The
main phenolic acids in Lactobacillus fermented mulberry juice were
syringic acid, centaurin-3-O-rutin and quercetin, which had a significant
correlation with free radical scavenging ability (Kwaw et al., 2018).
Anticancer potential of fermented fruit and vegetable juices
When there are too many reactive oxygen species in the human body,
carcinogens are activated and the intracellular antioxidant defense
system is inhibited (Ruiz et al., 2019). During the fermentation of fruit
and vegetable juices, probiotics produce other antioxidant substances
such as polyphenols, which can effectively remove free radicals in the
body. (De et al., 2023) selected different lactic acid bacteria to inoculate
longan juice. By measuring total phenol, bound phenol, free phenol and
flavonoid levels before and after fermentation, they found that different
lactic acid bacteria can increase total phenol and flavonoid contents, as
well as antioxidant capacity, to varying degrees. Some studies have re­
ported that exopolycans produced by lactic acid bacteria fermentation
can inhibit tumors and improve the body immunity (Sørensen et al.,
2022). Improving the safety of fruit and vegetable juices; extend shelf-
life. In addition to the biological protective effects, mentioned above,
probiotics can also improve the safety of fruit and vegetable juices. In
the fermentation of fruit and vegetable juices, probiotics, as the domi­
nant group of bacteria, can establish a competitive inhibition relation­
ship with other microorganisms and inhibit the proliferation of other
microorganisms. For example, many fruits and vegetables contain a
certain amount of nitrate, during the fermentation process, some hybrid
bacteria can convert nitrate into nitrite, and also produce nitrite amine,
which is harmful to the human body. However, studies have found that
S. Saud et al.
lactic acid bacteria can reduce nitrite levels in fermented fruit and
vegetable juice (Yang et al., 2018) used carrot and papaya as raw ma­
terials and selected plant-based DMDL 9010 from Lactobacillus for the
fermentation of mixed fruit and vegetable juice. The optimal process
conditions were adopted, that is, the juice content of fruits and vege­
tables was 65 % (v/v) the mass ratio of carrot to papaya was 1:3, the
sucrose content was 9 % (v/v), and the inoculation rate was 7 % (v/v).
The shelf life of the developed viable and sterile fruit and vegetable juice
can be thirty days and three months respectively, which greatly extends
the shelf life of fruit and vegetable juice.
Uncovering the hypoglycemic potential of fermented fruit and vegetable
juices
Currently, hypoglycemic drugs in clinical use have great side effects.
Researchers began looking for blood-sugar-lowering drugs without the
toxic side effects of natural functional foods. Many studies have proved
that fermented fruit and vegetable juices have a blood-sugar-lowering
effect. This was related to the fact that post-fermentation products
(such as short-chain fatty acids, phenols, etc.) promoted the secretion of
enter in hormones and inhibited carbohydrate hydrolase activity.
(Nayak et al., 2010) found that fermented noni juice had hypoglycemic
and hepatoprotective effects in diabetic rats, and speculated that it
might be a substitute for glibenuride, an excellent hypoglycemic drug.
(Wu et al., 2023; Li et al., 2014) fermented carrot juice with Lactobacillus
plantarum, and the results showed that the strain promoted the pro­
duction of short-chain fatty acids in the fermented juice, resulting in a
higher proportion of short-chain fatty acid content. Chain fatty in the
colon of rats with type II diabetes. Short-chain fatty acids can promote
the secretion of glucagon-like peptide-1 (GLP-1), an intestinal secretin
hormone, and its main function is to stimulate the release of glucose-
dependent insulin and promote glucose homeostasis, thus achieving
the effect of anti-diabetes. α-glucosidase and α-amylase are two impor­
tant carbohydrate hydrolases, and inhibition of the activity of these two
enzymes will reduce the production of free glucose, thereby regulating
human blood sugar. (Wu et al., 2023) screened lactic acid bacteria with
hypoglycemic function and added them into apple juice for fermenta­
tion. The results showed that the inhibition ability of fermented apple
juice on α-glucosidase was significantly higher than that of unfermented
apple juice, which may be related to exopolysaccharides produced by
lactic acid bacteria, which can interact with enzymes through electro­
static attraction or hydrogen bonding. This changes the structure of the
enzyme, which leads to reduced activity. (Plessas, 2022) fermented
blueberry juice with Lactobacillus plantarum, and found that the inhibi­
tory ability of blueberry juice to α-glucosidase and α-amylase was
enhanced after fermentation. This result was related to the increased
content of phenolic substances by the fermentation of Lactobacillus
plantarum, since polyphenols can effectively inhibit the enzyme activ­
ities of α-glucosidase and α-amylase. Studies have shown that poly­
phenols form stable complexes with enzymes through hydrogen bonding
and hydrophobic interaction, thus reducing their catalytic activity.
(Zhang et al., 2018; Wang et al., 2022) found that the inhibitory activity
of persimmon fermented by flavobacterium and Lactobacillus plantarum
on α-glucosidase was 2.06 ~ 4.73 times that of the non-fermented group
and the inhibitory effect on the α-glucosidase activity was highest at a
fermentation time of 48–72 h.
Exploring the antibacterial effects of fermented fruit and vegetable juice
Studies have shown that fermented products have an antibacterial
effect on both gram-positive and gram-negative bacteria. (Gumienna
et al., 2016) found that fermentation of pomegranate juice by Lactoba­
cillus plantarum could improve its antibacterial activity compared with
unfermented fruit juice. The combination of fermented cranberry juice
and antibiotics has an antibacterial synergistic effect. Metabolites of
lactic acid bacteria and phenolic compounds in cranberry juice help to
10
Food Chemistry: X 21 (2024) 101209
better inhibit the growth of pathogenic bacteria (Loanna et al., 2019;
Vanitha et al., 2023; Divyashree et al., 2023) studied the inhibitory
activity of Candida Lactobacillus plantarum MYSAS1 and Enterococcus
faecium MYSAS4 isolated from fermented black cherry fruits against
Salmonella enterica. The results showed that these two kinds of lactoba­
cillus had inhibitory effects on Escherichia coli, Klebsiella pneumoniae,
Pseudomonas aeruginosa, Staphylococcus aureus and Salmonella paratyphi,
especially the inhibition rate of Lactobacillus plantarum could reach more
than 80 %. (Ayed et al., 2017) found that fermented red grape juice had
antibacterial activity against seven species of pathogenic bacteria (such
as Staphylococcus aureus, Staphylococcus epidermidis and Escherichia coli),
which is mainly due to the increase of acetic acid content in the
fermentation process. The antibacterial potential of fermented fruit and
vegetable juice is mainly due to the metabolites with antibacterial ac­
tivity produced during the fermentation of lactic acid bacteria, such as
organic acids, fatty acids, hydrogen peroxide or diacetyl, and some
antibacterial proteins, such as bacterin peptidoglycan hydrolase. The
bacteriostatic mechanism of organic acids mainly involves the release of
protons after the undissociated acids enter the cells, thus reducing the
pH value of the cytoplasm. In addition, undissociated acids can also
change the permeability of cell membranes, resulting in the death of
pathogenic bacteria (Szutowska et al., 2020). Studies have shown that
flavonoids can disrupt the interaction between acyl homoserine lactones
and their receptors, and also inhibit the surface adhesion of gram-
positive bacteria (Shamsudin et al., 2022).
Role of fermentation in enhancing hypotensive activity of fruit and
vegetable juice
The survey shows that the prevalence rate of hypertension among the
elderly over 65 years old in China has reached 64.23 % (Song et al.,
2019), and a large number of studies have shown that fermented fruit
and vegetable juice has a potential effect on health have lower blood
pressure. After fermentation by Lactobacillus plantarum, persimmon juice
significantly enhanced the activation of alcohol dehydrogenase and
acetaldehyde dehydrogenase as well as the inhibitory activity of
angiotensin-converting enzyme, showing potent alcohol inhibitory and
antihypertensive effects (Wang et al., 2016; Kurt et al., 2006) found that
fermented berries have antioxidant potential and an ability to relax
vessels. Studies have also shown that gamma-aminobutyric acid may be
linked to preventing high blood pressure, however it is rarely found in
natural fruits and vegetables, and through fermentation, L-glutamate can
be converted to gamma-aminobutyric acid. (Di et al., 2010) found that
Lactobacillus plantarum synthesized 4.83 mmol/L gamma-aminobutyric
acid during fermentation of grape juice at 30 ◦ C for 72 h. (Lin et al.,
2016) studied the inhibitory activity of fermented pomegranate juice on
the conversation of angiotensin converting enzyme (ACE),and the re­
sults showed that fermentation of Lactobacillus plantarum f significantly
improved the ACE inhibitory activity of pomegranate juice. Further
studies showed that the ACE inhibitory activity of pomegranate juice is
mainly related to phenols, and the ACE inhibitory activity of epicatechin
and chlorogenic acid in pomegranate juice was more than 30 %.
Phenolic compounds passivated the catalytic activity of ACE by inter­
acting with amino acids or zinc ions at the active site (Upadrasta et al.,
2016). By hydrolyzing their extracellular protease and peptidase, lactic
acid bacteria can also release ACE inhibiting peptides in the raw mate­
rial matrix,and thus have an antihypertensive effect. The bacterial
components such as exopolysaccharides of lactic acid bacteria can also
play a role in hypotensive activity.
Other functional activities
(Xu et al., 2023) selected four kinds of Lactobacillus acidophilus and
Lactobacillus rhamnosus to fermentation of Lentinus edodes and found that
the fermentation products could inhibit the activities of α-amylase,
α-glucosidase and pancreatic lipase, as well as the metabolites such as
S. Saud et al. Food Chemistry: X 21 (2024) 101209

nitrite and prostaglandin lip-induced inflammatory reactions. There­
fore, it has the potential to be developed as a functional probiotic sup­
plement or food. The antithrombotic activity of gallnut fermentation
liquid was tested in vitro. The results showed that the antithrombotic
mechanism of gallnut fermentation liquid was accelerating fibrinolysis
and blood clot degradation and prolongation of prothrombin time. In
vivo experiments have also shown that thrombus formation has been
alleviated and paralysis or death from thromboembolism has been
avoided to a certain extent (Balakrishnan et al., 2020) studied whether
daily intake of fermented citrus juice with hot bactericidal Lactobacillus
vegetarium could alleviate the symptoms of atopic dermatitis, and the
results showed that fermented citrus juice can relieve a variety of
allergic diseases.
The improvement effect of probiotics on fruit and vegetable juice
Probiotication of intestinal health
During the fermentation of fruit and vegetable juices, Probiotics
produce a large amount of organic acids which not only lower the pH
value in the gut, leading to a local acidic environment, but also reduce
the REDOX potential. These effects work together to maintain the
microecological balance in the gut. (Valero-Cases et al., 2017) found
through research that probiotic fermented fruit and vegetable juices
could help improve the probiotic adhesion ability of drinkers in the gut.
(Behera et al., 2018) showed that fruit and vegetable juice fermented by
Lactobacillus plantarum can significantly improve the microecological
milieu in the gastrointestinal tract and increase intestinal motility.
Enhance the flavor volatile compounds of fermented vegetable and fruit
substrates
Microorganisms can use precursor such as free amino acids, fatty
acids and sugars to synthesize flavor compounds in the fermentation
process, resulting in fruity, ester and floral flavors (Table 4.). Flavor
compounds are one of the most important indicators for consumers to
evaluate fruit juices, and are closely related to the sensory quality of
fermented fruit and vegetable products. (Guiné et al., 2021) used
Kluyveromyces lactatus and Lactobacillus plantarum to ferment apple juice
concentrate and found that the amino acid content of Kluyveromyces
lactatus decreased significantly after fermentation, which was due to the
strain using amino acids to synthesize higher alcohols, thus giving fer­
mented apple juice a pleasant aroma. In addition, valine, methionine,
leucine and other bitter amino acids were metabolized by the yeast
fermentation, which had a positive effect on improving the flavor of
fermented apple juice. A low concentration of aldehydes can produce an
acceptable flavor, while a high concentration produces an odor. (Kim
et al., 2023) found that the fermentation of bitter melon juice by
Lactobacillus plantarum can reduce the content of odors aldehyde, while
increasing alcohol and acid, so that it has a more ideal flavor. The al­
dehydes content in wolfberry juice decreased from 1841.22 mg/L to
332.83 mg/L of the Lactobacillus plant, eliminating the bad taste. Esters
play an important role in improving the flavor of fruit and vegetable
juices, and are generally formed from the esterification of acids and
alcohols produced after fermentation. The fermentation of lycium berry
juice by Lactobacillus Swiss resulted in the accumulation of fruity esters,
especially the highest content of ethyl acetate, which was the result of
the synthesis of acetyl-CoA and acetyltransferase (Wu et al., 2022) in the
fermented sea buckthorn juice with four species of lactic acid bacteria,
and the results showed that after fermentation by lactic acid bacteria,
the acidity of sea buckthorn juice was significantly improved, while
bitterness and astringency were significantly reduced. After fermenta­
tion by Lactobacillus plantarum, the volatile content in Seabuck Buckans
juice was the highest, especially a large number of esters, such as ethyl
caproate, isoamyl isovalerate, ethyl capryl, ethyl benzoate, ethyl buty­
rate, etc., and the sensory evaluation of Lactobacillus plantarum group
was also the highest. (Perricone et al., 2015) fermented grape juice by
inoculating the mixture of Lactobacillus plantarum and Lactobacillus
brevis. The study showed that the contents of monoterpene and laurene
increased after fermentation. They are important aromatic compounds
with floral and fruit aroma, making the flavor of juice more popular
among consumers. The increased terpene content may be due to hy­
drolysis of conjugated precursors in grape juice by β-glycosidase.
Improve the nutritional value of fruit and vegetable juice
The oligosaccharides formed in the fermentation process of fruit and
vegetable juices can act as bifidus factor to balance the human intestinal
flora and play a nutritional role in the human body. Studies have shown
that after fermentation of the mixture of citrus juice, apple juice, pear
juice and carrot juice by Bifidobacterium, the content of vitamin C, beta-
carotene and folate increased by2-, 1.5-, and 2.5-fold, respectively

Table 4
Flavour volatiles in fermented fruit and vegetable juice.
Ingredients Fermentation strain volatile substance fragrance References

Hawthorn Lactobacillus casei, Lactobacillus With the increase in species and total amount of volatile components, Clove, rose, wood, fruit, Wang et al., 2015
paracasei, Bifidobacterium, etc 17 new alcohols and new esters were formed and the aldehyde content ester, etc
decreased
Chinese Lactobacillus plantarum, Aldehyde content decreased; The contents of acids, esters and alcohols Fruit, sweet, bread, grass, Wang et al., 2023
wolfberry Lactobacillus paracei, Lactobacillus increased, such as 2-methylbutyric acid, heptanoic acid, 1-octanol, 1- honey, pineapple, grape,
acidophilus, etc hexanol, ethyl acetate, ethyl pelanoate, etc etc
Pear Lactobacillus plantarum, The contents of alcohols such as linalool and (E) − 2-hexene-1-ol and Floral, fruity, apple, rose, Wang et al., 2021
Lactobacillus Swiss, Lactobacillus esters such as ethyl acetate and ethyl butyrate were significantly etc
casei increased
Grapes Lactobacillus plantarum and total volatiles including alcohols, esters, acids and terpenes increased by Floral and fruity aromas Mirmohammadi
Lactobacillus brevis 67.00 % et al., 2021
Cashew Lactobacillus acidophilus, The contents of alcohols and esters increased after fermentation, Cream, whiskey, sweet, Liu et al., 2021
apple Lactobacillus casei, Lactobacillus including 2, 6-dimethyl-4-heptanol, phenylethanol, phenylpropanol, sour, cheese, fruit, fat,
plantarum ethyl 3-methylbutyrate, ethyl caproate, etc etc
Bitter melon Lactobacillus plantarum The contents of 1-hexanol, benzaldehyde, hexadecanoic acid and Floral, almond, caramel, Mahwish et al.,
caprylic acid were significantly increased after fermentation. sweet, cheesy, herbal, etc 2021

Apple Lactobacillus Swiss, Lactobacillus 7 new alcohols were produced, including 2-methyl-1-propyl alcohol, Rose, citrus, fruity, Liu et al., 2021
acidophilus, Lactobacillus casei, etc isobutyl carbinol, benzyl alcohol, citronellol, geraniol, etc. Six new sweet, etc
esters, including ethyl acetate, ethyl propionate, amyl acetate, etc
Sea Lactobacillus plantarum The content of esters, such as ethyl caproate, isoamyl isovalerate, octyl, Fruit, apple, pineapple, Li et al., 2022
buckthorn was significantly increased, Ethyl acid, ethyl benzoate, ethyl butyrate, banana, sweet, etc
etc

11
S. Saud et al.
(Rodrigues et al., 2022). Polysaccharides in fruit and vegetable juices
are hydrolyzed to produce useful components in the fermentation pro­
cess, such as oligosaccharides which can be used as bifidus factors for
human nutritional and health functions (Fonteles et al., 2018). It has
been reported that after yeast fermentation, the nutritional value of fruit
and vegetable juices improves and is easier to absorb, mainly during
yeast fermentation, amino acids, B vitamins and other active compounds
(such as glutathione and ergosterol) can be formed from fruit and
vegetable juices, which improves the nutritional value of the product
(Pang et al., 2022).
Supplement probiotics
As a non-dairy probiotic beverage, probiotic fermented fruit and
vegetable juice is of great benefit to some special consumers, especially
strict vegetarians, lactose intolerant and hypercholesterolemia, and thus
occupies a large market share. Probiotic drinks are the main way for
most consumers to supplement with probiotics. Studies have shown that
the number of viable bacteria of probiotic drinks should reach more than
106 ~ 107 CFU/mL for better health effect (Maia et al., 2023; Mojikon
et al., 2022), and it also needs to maintain good activity during the shelf
life. However, it is challenging to ensure the above requirements. In
recent years, some researchers have found that adding an appropriate
amount of prebiotics can have a symbiotic effect with probiotics, thus
maintaining a high number of viable bacteria in probiotic beverages and
improving their sensory quality, physical and chemical properties (Yang
et al., 2022).
Influence of lactic acid fermentation on the shelf life of fruit and vegetable
juices
Lactic acid fermentation can extend the shelf life of food mainly due
to the synthesis of a variety of metabolites, such as organic acids, carbon
dioxide, ethanol, diacetyl and hydrogen peroxide, which have an
inhibitory effect on a variety of harmful bacteria. (Muhialdin et al.,
2020) found that it was fermented by Lactobacillus plantarum. Dragon
juice greatly improved the antibacterial activity against Escherichia coli,
Salmonella typhimurium, Pseudomonas aeruginosa and Staphylococcus
aureus, and the shelf life of dragon juice was longer than that of unfer­
mented dragon juice for three months. (Alegre et al., 2011) found that
Lactobacillus rhamnosus significantly inhibited salmonella and listeria
during apple storage, thus extending the shelf life of apples. Another
study found that adding fermented cantaloupe juice to fresh cantaloupe
juice can extend the shelf life for 6 months under 8 ◦ C storage conditions,
and fermented cantaloupe juice has strong antibacterial activity against
Escherichia coli, Salmonella typhimurium, Aspergillus flavus and Penicillium
(Liu et al., 2023).
Role of lactic acid fermentation in reducing nitrate content in fruit and
vegetable juices
Traditional fermentation methods, such as fermenting vegetables
with high salt content, generate a large amount of nitrite in the
fermentation process, which affects the safety of fermented products.
Studies have shown that Lactobacillus, Leuconostoc and Micrococcus have
the function of degrading nitrite, and the main degradation pathways
are enzymatic hydrolysis and acidolysis. Studies have also shown that
lactic acid bacteria can break down nitrite in other ways, such as
inhibiting the growth of pathogenic bacteria such as Escherichia coli,
thereby reducing nitrite production and accumulation. (Xia et al., 2022)
found that fermentation of lactic acid bacteria resulted in increased
acidity and nitrite was easily degraded in a low pH environment,
reducing its content. (Alan et al., 2019) prepared cabbage cucumbers by
inoculating Lactobacillus plantarum and Lactobacillus rhamnosus. The
study showed that the best flavor was obtained at a seeding rate of 3 %, a
fermentation temperature of 30 ◦ C, a salt addition rate of 4 % and the
12
Food Chemistry: X 21 (2024) 101209
nitrite level was well below the product standard.
Conclusion and prospect
The development of fermented fruit and vegetable juice can better
solve the problem of wasting fruit and vegetable resources, and improve
the value-added and utilization rate of fruit and vegetable processing by-
products. Currently, three fermentation methods are mainly used to
ferment fruit and vegetable juices: natural fermentation, inoculation of
internal strains isolated from fruits and vegetables, and fermentation of
commercial strains. After fermentation, fruit and vegetable juice pro­
duces rich bioactive substances with various functional activities such as
antioxidant, hypoglycemic, antihypertensive and antibacterial effects,
etc., and its quality has been greatly improved, such as: B. Improving
original taste, extending shelf life, reducing nitrite levels. However,
there are also significant problems in the fermented fruit and vegetable
juice industry, such as: B. the incomplete understanding of the mecha­
nism of functional activity and the lack of relevant clinical studies. Using
molecular biology, genomics and metabolomics, the specific regulatory
mechanisms of the active ingredients in fermented fruit and vegetable
juices and their functional properties can be further elucidated. In
addition, the fermentation technology is not perfect, the safety of the
product needs further verification, and relevant industry standards are
lacking. As people pay more and more attention to their own health
problems, fermented fruit and vegetable juice will be an important part
of the functional food market in the future, with a long-term trend to­
wards sustainable development. Therefore, future research should
continue to pay attention to the above technical shortcomings. At the
same time, more fermented fruit and vegetable juice products with good
flavor and health benefits have been developed to meet market demand.
Ethical approval
Not applicable.
Consent to participate.
All authors are agreed to contribute to this study.
Consent to publish.
Not applicable.
Funding
No funding was obtained for this study.
Availability of data and materials.
Not Applicable.
There is no Declaration of Interest Statement.
CRediT authorship contribution statement
Shah Saud: Conceptualization, Writing – original draft, Writing –
review & editing. Tang Xiaojuan: Conceptualization. Shah Fahad:
Conceptualization, Writing – original draft, Writing – review & editing.
Declaration of competing interest
The authors declare that they have no known competing financial
interests or personal relationships that could have appeared to influence
the work reported in this paper.
Data availability
No data was used for the research described in the article.
Acknowledgment
The authors extend their appreciation to the College of life sciences,
Linyi University, Linyi, China.
S. Saud et al. Food Chemistry: X 21 (2024) 101209

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