CONTROLLED AND SPONTANEOUS FERMENTATION IN COCONUT WATER AND STRAWBERRY: STRATEGIES FOR ENHANCING FUNCTIONAL VALUE.
Main Article Content
Keywords
Controlled fermentation, Spontaneous Fermentation, Coconut Water, Strawberry, Probiotics, Nutritional Composition, Reproducibility
Abstract
Fermentation is among the most significant biotechnological operations that enhance the functional, nutritional, and sensory attributes of foods and beverages. Coconut and strawberry are substrates with high levels of bioactivity and are most suitable for controlled fermentation for producing functional beverages. Reproducibility of the fermentation results is challenging due to microbial diversity, differences in the composition of substrates, and environmental factors. This review indicates fermentation as an innovative biotechnological process enhancing the nutritional, functional, and sensory attributes of foods and beverages. By facilitating microbial conversion of sugars to desirable compounds, fermentation not only lengthens shelf life but also makes products rich with bioactive materials like polyphenols, organic acids, and antioxidants. Coconut and strawberry are rich in nutrients and phytochemical content and are suitable substrates for the production of functional fermented beverages. This review explores the significance of microbial selection, standardization of process, biochemical transformation, and scalability in ensuring consistent quality. Both controlled and spontaneous fermentation approaches are elaborately discussed—spontaneous fermentation provides intricate flavor development by native microbiota, and controlled fermentation guarantees reproducibility, safety, and maximized functional performance. Particular emphasis is placed on the significance of conventional and probiotic strains, like Saccharomyces cerevisiae and Lactobacillus reuteri, and how fermentation conditions—temperature (25–37 °C), pH, and fermentation time—are accountable for the quality of the product. Finally, the review highlights how fermentation can be optimized to release the full potential of coconut- and strawberry-derived beverages as next-generation functional foods.
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13. Fischer, U., Strasser, M., & Gutzler, K. (2000). Impact of fermentation technology on the phenolic and volatile composition of German red wines. International Journal of Food Science and Technology, 35(1), 81-94.
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15. Forney, C. F., Kalt, W., & Jordan, M. A. (2000). The composition of strawberry aroma is influenced by cultivar, maturity, and storage. HortScience, 35(6), 1022-1026.
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19. Jagadeesh, U., Narayanaswamy, B., & Suvarna, V. C. (2019). Microbial processing of coconut water for the development of coconut wine (Doctoral dissertation, University of Agricultural Sciences, GKVK).
20. Joshi, V. K., & Kumar, V. (2011). Importance, nutritive value, role, present status, and future strategies in fruit wines in India. Bio-Processing of Foods.(Eds. PS Panesar et al.), 39-62.
21. Kochadai, N., Mahendran, R., Bhosale, Y. K., Vincent, H., & Nair, S. V. R. (2021). Development of low alcoholic wine using tender coconut and tender palmyra as a novel source and its quality evaluation.
22. Lan, W., Zhang, M., Xie, X., Li, R., Cheng, W., Ma, T., & Zhou, Y. (2024). Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine. Foods (Basel, Switzerland), 13(18), 2874. https://doi.org/10.3390/foods13182874
23. Limbad, M., Gutierrez Maddox, N., Hamid, N., Kantono, K., & Higgins, C. (2024). Identification of the Microbiota in Coconut Water, Kefir, Coconut Water Kefir and Coconut Water Kefir-Fermented Sourdough Using Culture-Dependent Techniques and Illumina-MiSeq Sequencing. Microorganisms, 12(5), 919. https://doi.org/10.3390/microorganisms12050919
24. Liu, S., Laaksonen, O., Li, P., Gu, Q., & Yang, B. (2022). Use of non-Saccharomyces yeasts in berry wine production: Inspiration from their applications in winemaking. Journal of Agricultural and Food Chemistry, 70(3), 736-750.
25. Lv, Z., Liu, H., Yang, W., Zhang, Q., Chen, D., Jiao, Z., & Liu, J. (2024). Comprehensive Analysis of Physicochemical Properties and Volatile Compounds in Different Strawberry Wines under Various Pre-Treatments. Molecules (Basel, Switzerland), 29(9), 2045. https://doi.org/10.3390/molecules29092045
26. Maicas, S. (2020). The role of yeasts in fermentation processes. Microorganisms, 8(8), 1142.
27. Mani, A. (2018). Food preservation by fermentation and fermented food products. Int. J. Acad. Res. Dev, 1, 51-57.
28. Mauro, C. S. I., & Garcia, S. (2019). Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage. Journal of food science and technology, 56(2), 854–864. https://doi.org/10.1007/s13197-018-3545-8
29. Mauro, C. S. I., Fernandes, M. T. C., Farinazzo, F. S., & Garcia, S. (2022). Characterization of a fermented coconut milk product with and without strawberry pulp. Journal of food science and technology, 59(7), 2804–2812. https://doi.org/10.1007/s13197-021-05303-1
30. Mohammed, S. S. D., Yohanna, B., Wartu, J. R., Abubakar, N. L., & Bello, S. (2018). Wine produced from fermentation of honey slurry and ddates palm fruit juice blend using Saccharomyces cerevisiae isolated from palm wine. Int. J. Biol, 10(3), 52.
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Apr 29, 2025
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Amrit Kaur, Prohit Jumnani, Kimaya Sethi, Reshu Gaur, Narotam Sharma, & Ankita Singh. (2025). CONTROLLED AND SPONTANEOUS FERMENTATION IN COCONUT WATER AND STRAWBERRY: STRATEGIES FOR ENHANCING FUNCTIONAL VALUE. Journal of Population Therapeutics and Clinical Pharmacology, 32(3), 929-938. https://doi.org/10.53555/v63a8c24
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Author Biographies
Amrit Kaur
School of Health Science & Technology, UPES, Dehradun, Uttarakhand, India
Prohit Jumnani
Amity Institute of Virology and Immunology, Amity University, Noida, Uttar Pradesh, India
Kimaya Sethi
Amrita School of Biotechnology, Amrita Vishwa Vidyapeetham, Kollam, Kerala, India
Reshu Gaur
DNA Labs – A Centre for Applied Sciences, East Hope Town, Dehradun, Uttarakhand, India
Narotam Sharma
DNA Labs – A Centre for Applied Sciences, East Hope Town, Dehradun, Uttarakhand, India
Department of Chemistry, Uttaranchal Institute of Technology, Uttaranchal University, Dehradun, Uttarakhand, India
Ankita Singh
DNA Labs – A Centre for Applied Sciences, East Hope Town, Dehradun, Uttarakhand, India
Uttaranchal Institute of Technology, Uttaranchal University, Dehradun, Uttarakhand, India
How to Cite
Amrit Kaur, Prohit Jumnani, Kimaya Sethi, Reshu Gaur, Narotam Sharma, & Ankita Singh. (2025). CONTROLLED AND SPONTANEOUS FERMENTATION IN COCONUT WATER AND STRAWBERRY: STRATEGIES FOR ENHANCING FUNCTIONAL VALUE. Journal of Population Therapeutics and Clinical Pharmacology, 32(3), 929-938. https://doi.org/10.53555/v63a8c24