Enhancement of Biological Properties of Blackcurrants by Lactic Acid Fermentation and Incorporation into Yogurt: A Review

Rebecca Kowalski, Erika Gustafson, Matthew Carroll, Elvira Gonzalez de Mejia

Research output: Contribution to journalReview articlepeer-review


Blackcurrants (BC) and yogurt are known to possess several health benefits. The objective of this review was to compile the latest information on the effect of lactic acid fermentation on BC and their incorporation into yogurt, including the impact of this combination on chemical composition, sensory aspects, and health attributes of the blend. Google Scholar, Scopus, and PubMed were used to research the most recent literature on BC juice, the whole BC berry, and yogurt. Health benefits were assessed from human and animal studies within the last 5 years. The results suggest that BC have several health promoting compounds that ameliorate some neurological disorders and improve exercise recovery. Yogurt contains compounds that can be used to manage diseases such as type 2 diabetes (T2D) and irritable bowel disease (IBD). Fermenting BC with lactic acid bacteria (LAB) and its incorporation into yogurt products increases the polyphenol and antioxidant capacity of BC, creating a blend of prebiotics and probiotics compounds with enhanced benefits. More research is needed in the area of lactic acid fermentation of berries in general, especially BC.
Original languageEnglish (US)
Article number1194
Pages (from-to)1-25
Number of pages25
Issue number12
StatePublished - Dec 2020


  • antioxidant capacity
  • yogurt
  • Ribes nigrum
  • neurological disease
  • metabolic health
  • health benefits
  • lactic acid fermentation
  • blackcurrants
  • Antioxidant capacity
  • Lactic acid fermentation
  • Yogurt
  • Health benefits
  • Blackcurrants
  • Metabolic health
  • Neurological disease

ASJC Scopus subject areas

  • Molecular Biology
  • Biochemistry
  • Physiology
  • Clinical Biochemistry
  • Cell Biology


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