Opportunities and challenges for functional and medicinal beverages: Current and future trends

Nazir, Misbah; Arif, Sania; Khan, Rao Sanaullah; Nazir, Wahab; Khalid, Nauman; Maqsood, Sajid

doi:10.1016/j.tifs.2019.04.011

Cited by 120 publications

(87 citation statements)

References 91 publications

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“…Therefore, further research should be aimed at understanding the effect of the percentage shares of individual juices in mixed juices on sensory characteristics and the interactions between the components of juices. This is important to improve the health benefits and sensory characteristics in the design of functional foods [32,33,34,35].…”

Section: Resultsmentioning

confidence: 99%

The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties

2019

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Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anthocyanins and polyphenols in the blue honeysuckle berry juice was high (595.39 and 767.88 mg/100 mL, respectively). As the concentration of blue honeysuckle berry juice added to apple juice was increased, the polyphenol content also increased. The juices analyzed after 4 months of storage were lighter and showed a less intense red color than the juices analyzed directly after production. Antioxidant activity (ABTS assay) in the apple juice mixed with 10% blueberry juice was almost 3 times higher than the pure apple juice after 3 months of storage; the addition of 30% blueberry juice significantly increased the antioxidant activity of the apple juice. Thus, the results of this research have expanded the existing knowledge about the health and sensory properties of apple juice mixed with blue honeysuckle berry juice. These findings can be utilized in further research aiming at the development of new products that can meet consumer expectations.

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Section: Resultsmentioning

confidence: 99%

The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties

2019

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“…Different types of functional beverages are preferably consumed because they contain various bioactive compounds that provide health benefits. Generally, these compounds originate from fruits, vegetables, and plants [1]. Lately, Aloe vera (A. vera) plants have been used to develop trendy beverages because of their health benefits [2], which are attributed to the biological activity of various compounds found in the A. vera gel.…”

Section: Introductionmentioning

confidence: 99%

“…1 H NMR (400 MHz, D 2 O) expansion on the aromatic region in spectra for UV-C processed (dose 16.5 ± 0.21 mJ/cm 2 and pH 3.5) and unprocessed (pH 3.5) samples.…”

mentioning

confidence: 99%

Continuous Flow UV-C Irradiation Effects on the Physicochemical Properties of Aloe vera Gel and Pitaya (Stenocereus spp.) Blend

Meléndez‐Pizarro

Calva-Quintana

Espinoza‐Hicks

et al. 2020

Foods

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Physicochemical properties of a blend of 10% Aloe vera gel with 5% pitaya juice subjected to UV-C doses of 16.5, 27.7, and 40 mJ/cm2 were evaluated at pH 3.5 and 5.5. Unprocessed treatments were used as the control. The a* color parameter decreased and luminosity increased at pH 3.5. The decrease in the reddish color was consistent with the decrease in total betalains content and stabilized at pH 5.5. The NMR analyses of UV-C treatments showed changes in betalains signal patterns. Polyphenolics content was significantly reduced in the UV-C treatments at pH 5.5. UV-C processing decreased the antioxidant activity 1.25 times compared to unprocessed treatments. Total sugar content was reduced as the UV-C dose increased. Doses above 16.5 mJ/cm2 resulted in a higher simple sugar content at a pH 3.5. The UV-C continuous flow technology can be applied to stabilize betalains in Aloe vera–pitaya blends at a UV-C dose of 16.5 mJ/cm2 and pH 5.5.

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“…Functional foods, in addition to providing basic nutrition, promote health through mechanisms not foreseen in conventional nutrition, restricted to the promotion of health rather than curing diseases (Nazir et al, 2019). Among functional food components are fermented Development, v. 9, n. 8, e990986753, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i8.6753 milk and probiotics, which are living microorganisms that beneficially affect the human intestinal microbial flora (Amara & Shilb, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Milk drink is defined as a dairy product resulting from the mixture of milk at a minimum of 51% (wt/wt) and whey, with or without addition of yeast extract or other dairy products (Brazil 2005). As an important vehicle of probiotics, other health aspects are associated with fermented milk products, which resulted in increased consumption of this beverage (Nazir et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Probiotic fermented milk drink added with cashew pulp (Anacardium occidentale): formulation, physicochemical, microbiological and sensory characteristics

Souza

Santos

Magalhães-Padilha

et al. 2020

RSD

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The health aspects associated with fermented milk products have resulted in increased consumption of this beverage. Three fermented beverages added with cashew pulp and different concentrations of whey (10, 20 and 30 %) were produced, being stored for a period of 28 days and evaluated regarding their physicochemical, microbiological and sensory characteristics. Fifty-two tasters evaluated acceptance of the beverages using hybrid 9-point hedonic scales. It was found that the lower the proportion of whey used in the beverages, the higher the total solids, proteins, fat and caloric values (p<0.05). Regarding ash values, no significant differences were observed (p>0.05). Beverages pH values did not differ when evaluated on the same day of storage (p>0.05). After 7, 14, 21 and 28 days of storage, differences were observed (p <0.05) regarding acidity values, except for the time 0. The beverages presented probiotic viability during the storage period, being the count above the minimum recommended by the current Brazilian legislation. Even though the beverages added with 10 % of whey presented a better acceptability index, the other beverages developed in this study presented good acceptance by the tasters. The probiotic beverages flavored with cashew fruit were nutritionally and technologically viable and presented physicochemical and microbiological stability during refrigerated storage for 28 days.

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Opportunities and challenges for functional and medicinal beverages: Current and future trends

Cited by 120 publications

References 91 publications

The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties

The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties

Continuous Flow UV-C Irradiation Effects on the Physicochemical Properties of Aloe vera Gel and Pitaya (Stenocereus spp.) Blend

Probiotic fermented milk drink added with cashew pulp (Anacardium occidentale): formulation, physicochemical, microbiological and sensory characteristics

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