Technology used to increase the quality of fermented beverages from aronia and honey
Keywords:fermented beverage, aronia, honey, benefits
In recent years, there has been a global increase in the population concerns about the quality of the food they consume. A new tendency is to include new products that present various health advantages in everyday diets. Honey is an important component for the human diet, due to its use as a sweetener and in the production of sweet foods. Due to its medicinal properties, particularly in the treatment of pulmonary and digestive disorders, it is believed to be one of the products most frequently referenced in ancient traditional medicine documents. Aronia fruits are a rich source of antioxidants, bringing many health benefits. Fermentation is a biochemical reaction that occurs anaerobically and transforms an organic substrate under the action of microbial enzymes. These enzymes are produced by microorganisms such as yeasts, bacteria and fungi. Getting a fermented beverage out of aronia and honey is a way to conserve these products because by using fermentation the nutritional or organoleptic qualities of certain products are transformed and improved.
How to Cite
Copyright (c) 2023 Nicoleta Alexandra Vanghele, Mihaela Begea
This work is licensed under a Creative Commons Attribution 4.0 International License.