Fermented Fruits in Asia: Fermentation Process, Microbes, and Health Benefits

Abstract

Human health is significantly influenced by the food we eat. Fruits are one of the most important plant-based foods, offering numerous health benefits. Increasing evidence suggests that some naturally occurring compounds in fruits are responsible for biological effects on health. Fruit is defined as the seed-bearing part of a plant, and by this definition, many fruits are small, inedible, and often toxic. However, the fruits we commonly consume today are widely cultivated around the world, though their origins vary. The history of how different fruits, native to various regions, reached Asia is unique, often facilitated by birds, humans, or other means. This review focuses on ten specific fruits: noni, dragon fruit, rambutan, mango, mangosteen, durian, jackfruit, guava, papaya, and coconut. Fermentation is one of the oldest processes in biotechnology and can occur due to factors such as the availability of starter cultures and suitable environmental conditions. Fruits are fermented to produce products such as fermented juice, pulp, or paste. Fermentation is also valued for increasing the shelf life and enhancing the aroma and taste of foods. Lactic acid bacteria are the most common type of microbes found in fermented foods, with Lactobacillus plantarum being one of the most prevalent species in fermented fruit samples. The probiotics present in fermented foods are believed to provide various health benefits. This review explores the unique characteristics of different fruits in Asia, their fermentation process, the microbes present in the fermented fruit sample, and the associated health benefits.