TY - JOUR
T1 - Exploring the potential of anthocyanin-infused fermented beverages for sustainable health solutions
T2 - A pathway to functional food development
AU - Yusufoğlu, Büşra
AU - Açar, Yasemin
AU - Kezer, Gizem
AU - Zargarchi, Sina
AU - Mertoglu, Kerem
AU - Esatbeyoglu, Tuba
N1 - Publisher Copyright:
© 2025
PY - 2025/12
Y1 - 2025/12
N2 - Anthocyanins, natural red pigments in foods, have gained significant attention due to their potent antioxidant, anti-inflammatory, and anti-microbial properties. Among food products, beverages especially fermented ones emerge as candidates for anthocyanin fortification due to their global popularity and potential to deliver substantial health benefits in diets. This review particularly highlights the health promoting potential of anthocyanin-rich fermented dairy and non-dairy fermented beverages such as kefir, kombucha, and kvass focusing on their health benefits such as cognitive function, type 2 diabetes (T2DM) and cancer. And also, emphasizes the functional roles of beverages in gut microbiota modulation, metabolic and neurotransmitter regulation, oxidative stress reduction and signaling pathways (e.g., NF-κB, PI3K/AKT). Fermentation technologies and innovative stabilization methods are presented as critical for preserving anthocyanin integrity, enhancing bioavailability, and improving both nutritional and sensory properties. Innovative technologies such as controlled fermentation, encapsulation, and use of fruit byproducts improve anthocyanin retention and functionality. By addressing current limitations in anthocyanin stability and exploring innovative solutions for fortification, this research contributes to the development of sustainable, health-oriented fermented beverages. The insights provided pave the way for expanding the functional beverage market while offering a roadmap for future studies to optimize the therapeutic and nutritional potential of anthocyanin-rich products.
AB - Anthocyanins, natural red pigments in foods, have gained significant attention due to their potent antioxidant, anti-inflammatory, and anti-microbial properties. Among food products, beverages especially fermented ones emerge as candidates for anthocyanin fortification due to their global popularity and potential to deliver substantial health benefits in diets. This review particularly highlights the health promoting potential of anthocyanin-rich fermented dairy and non-dairy fermented beverages such as kefir, kombucha, and kvass focusing on their health benefits such as cognitive function, type 2 diabetes (T2DM) and cancer. And also, emphasizes the functional roles of beverages in gut microbiota modulation, metabolic and neurotransmitter regulation, oxidative stress reduction and signaling pathways (e.g., NF-κB, PI3K/AKT). Fermentation technologies and innovative stabilization methods are presented as critical for preserving anthocyanin integrity, enhancing bioavailability, and improving both nutritional and sensory properties. Innovative technologies such as controlled fermentation, encapsulation, and use of fruit byproducts improve anthocyanin retention and functionality. By addressing current limitations in anthocyanin stability and exploring innovative solutions for fortification, this research contributes to the development of sustainable, health-oriented fermented beverages. The insights provided pave the way for expanding the functional beverage market while offering a roadmap for future studies to optimize the therapeutic and nutritional potential of anthocyanin-rich products.
KW - Bioactive compound
KW - fermentation
KW - health effect
KW - plant-based alternatives
KW - polyphenol
UR - https://www.scopus.com/pages/publications/105010309991
U2 - 10.1016/j.fufo.2025.100708
DO - 10.1016/j.fufo.2025.100708
M3 - Review article
AN - SCOPUS:105010309991
SN - 2666-8335
VL - 12
JO - Future Foods
JF - Future Foods
M1 - 100708
ER -
