research progress on bioactive components and functional properties of probiotic fermented fruit and vegetable juices

Nutrients such as carbohydrates, vitamins, minerals, and phenolic compounds are extremely high in fruits and vegetables, internationally recognized as healthy foods. many studies have shown that people who frequently consume vegetables and fruits have a lower risk of chronic diseases. consequently, consumers increasingly favor natural fruit and vegetable products. however, because fresh vegetables and fruits contain a lot of water, improper storage and processing can easily lead to the waste of raw materials. probiotics are beneficial microorganisms that can promote intestinal health and enhance immunity. when probiotics are combined with fruit and vegetable juices, they produce bioactive components such as organic acids, phenolic compounds, and extracellular polysaccharides. phenolic compounds are the primary antioxidants in fruits and vegetables, and probiotics can improve their bioavailability and activity through biotransformation. the functional properties of fermented fruit and vegetable juices include antioxidant effects, antibacterial properties, lowering blood pressure, and reducing blood sugar levels. antioxidant activity is closely related to phenolic compounds and fermentation products in fruits and vegetables. organic acids and other metabolites produced by probiotic fermentation have antibacterial effects, which help extend the shelf life of products. extracellular polysaccharides exhibit various biological activities, such as anti-oxidation, anti-tumor effects, and immune regulation. lactic acid bacteria release angiotensin-converting enzyme inhibitory peptides by enzymatic hydrolysis of milk protein, which aids in lowering blood pressure. the hypoglycemic effect of fermented juices is associated with fermentation products, such as phenols and short-chain fatty acids. this paper focuses on yam, sea buckthorn, jujube, and mushrooms as primary subjects. it compiles and synthesizes the latest advancements in research on the bioactive compounds and functional attributes of fermented fruit and vegetable juices. the aim is to provide a comprehensive overview that can serve as a valuable reference for future investigations into how fermentation impacts the nutritional and functional profiles of these juices.