Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits

The growing health consciousness among consumers is leading to an increased presence of functional foods and beverages on the market. Red fruits are rich in bioactive compounds such as anthocyanins with high antioxidant activity. In addition, red contain sugars phenolic compounds, vitamin C, dietary fibers, manganese. Due these characteristics, they also suitable substrates for fermentation. Indeed, nowadays, microbial transformation based alcoholic or lactic fermentation, producing non-alcoholic products, respectively. Although products fermented by acetic acid bacteria (AAB) have been thoroughly studied a model benefits human beings, little evidence available gluconic fermentation obtaining products. Accordingly, this review aims explore potential different fruits, namely blackberry, raspberry, blackcurrant, raw materials processes aimed at low- no-alcohol containing no added sugars. AAB treated focus their ability produce acid, bacterial cellulose, which interest developing fruit-based beverages.