Table 4.

Summary of fruit and vegetable fermented beverages as potential carriers form bioactive compounds, probiotics, prebiotics delivery to de gut.

Fruits and Vegetables Fermented Beverage	Probiotic Bacteria	Results	Reference
Synbiotic beverages: Carrot–orange juices and nectars + inulin	Different LAB 1 strains	Prebiotic ingredients + vegetable beverage matrices = good compatibility Prebiotic supplementation = viability of probiotic strains above the minimum recommended. High viability of probiotic strains after gastrointestinal in vitro digestion	Valero-Cases and Frutos [67,68], Mantzourani et al. [69], Mantzourani et al. [70], Pimentel et al. [71], Miranda et al. [73], Bernal-Castro et al. [74]
Orange + hibiscus tea + oligofructose
Red fruit beverage + FOS, GOS, Inulin
Pomegranate + Cornelian cherry + delignified wheat bran
Clarified apple juice + oligofructose
Pomegranate + inulin	Three species of Lactobacillus	In vivo study: improve testosterone level, insulin, insulin resistance, body mass index, weight and waist circumference in polycystic ovarian syndrome	Esmaeilinezhad et al. [75]
Apple juice	L. plantarum ATCC14917	Improved antioxidant capacity, increasing quercetin phloretin and 5-O-caffeoylquinic acid contents
Mixed beverages from apples, carrots and pears	L. plantarum 115 and Vege Start 60	Increase of total flavonoids content and the antioxidant activity	Yang et al. [77]
Pomegranate juices	L.plantarum CECT220, L.acidophilus CECT903, B.longum subsp. infantis CECT4551, B.bifidum CECT870	The biotransformation of phenolic compounds during fermentation and gastrointestinal digestion, suggesting a prebiotic effect	Li et al. [76]
Tea infusion	L. plantarum ASCC276, L. plantarum ASCC292, L. acidhophilus CSCC2400, L.plantarum WCFSI, L. rhamnosus WQS, L. brevis NPS-QW145	Increase in the antioxidant capacity, modification of the phenolic composition, increase in cellular uptake after in vitro gastrointestinal digestion	Zhao and Shah [79]
Oolong tea	Fecal bacteria	Improved the host health generating SCFAs 2 and modulating the human gut microbiota, anti-obesity therapy	Zhang et al. [80]
Prickly pear	Leuconostoc mesenteroides strains	Production of EPS 3, improvement of consistency and antioxidant capacity	Di Cagno et al. [86]
Prickly pear	L. fermentum ATCC 9338	Decomposition of some risky organic compounds present in the fresh juice like: 2-propenenitrile, 2-(acetyloxy); furfuryl alcohol; acetaldehyde; 2,2-diethyl-3-methyloxazolidine, 4h-Pyran-4-one, 3,5-dihydroxy-2-methyl and furan	Panda et al. [89]
Pumpkin	L. mali K8	α-glucosidase inhibitory activity with anti-hyperglycemic effect	Koh et al. [90]
Infusion of oak leaves	Kombucha culture	Anti-hyperglycemic effect and antioxidant activity	Gamboa-Gómez et al. [91]
Blueberry pomace	L. rhamnosus GG. L. plantarum-1 and L. plantarum-2	Hypocholesterolemic and anti-fatigue effect	Yan et al. [92]
Citrus	L. plantarum YIT0132	Good effect in relieving perennial allergic rhinitis symptoms	Harima-Mizusawa et al. [93]
Tomato, feijoa, blueberry-blackberry, cactus pear, and prickly pear fruits	Different LAB strains	Great in vitro anti-inflammatory capacity and help to maintain the integrity of intestinal barrier	Di Cagno et al. [86], Valero-Cases et al. [94], Filannino et al. [85]
Blueberry pomace	L. casei CICC20280	Increase of SCFA production and an improvement of fecal microbiota	Cheng et al. [96]
Changbai Mountain vegetables and fruits	Naturalized species of bacteria	Reduction of Firmicutes/Bacteroidetes ratio, increase of Bacteroidales S24–7 group, Bacteroidaceae, genus Bacteroides and Prevotellaceae in a mouse model study	Wang et al. [97]

¹ LAB: lactic acid bacteria; ² SCFAs: short chain fatty acids; ³ EPS: exopolysaccharides.