Prospective Plant Raw Materials for New Fermented Beverages

Abstract

Topicality. The relevance of this research grounds on the fact that fermented drinks are gaining huge popularity nowadays due to their competitive advantages, including improving the immune system and gut health. Expanding the assortment of plant raw materials in the composition of fermented drinks will allow to create a whole range of new health products that will interest the consumer. The aim of the article. The aim of this study is a selection of promising raw materials for the production of fermented beverages and getting the methods of their processing. Research methods. Standard organoleptic, physico-chemical and chromatographic research methods were used in this article. Results. The conducted studies established that the highest content of volatile substances among the researched plants is lemon verbena (1074.5 mg per 100 g of dry matter), varieties and hybrids of mint with a “dessert” aroma (chocolate – 987.0, orange – 982.7 and strawberry – 975.2 mg per 100 g of dry matter), as well as Tibetan Lofant (834.8 mg per 100 g of dry weight). This provides them with a high potential for use in the production of fermented beverages. Other studied plants also have the prospect of being used in the production of drinks with a specific taste or aroma due to their pleasant scent and high content of volatile substances (782.8 – 934.4 mg per 100 g of dry matter). A decrease in the oxidative and restorative potential indicator of selected plants extracts, compared to water, indicates the presence of substances with antioxidant activity. The high potential of such an activity was found in spicy-aromatic plants: wild strawberry leaves, Chinese lemongrass, hazel, Bacopa Monier, chokeberry and common horsetail. Conclusions and discussion. It was proven that the most promising method of obtaining the basis for fermented drinks is an extraction, while hydrolats and distillates should be used as natural flavoring agents and disinfectants. The results of this study can serve as a ground for the production technologies development of new fermented beverages.