Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective

Gupta, Achala; Sanwal, Nikita; Bareen, Mohammed A.; Barua, Sreejani; Sharma, Nitya; Olatunji, Opeyemi Joshua; Nirmal, Nilesh Prakash; Sahu, Jatindra K.

doi:10.1016/j.foodres.2023.113046

Cited by 46 publications

(14 citation statements)

References 92 publications

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“…Furthermore, in the present study, valine was supplemented via drinking water. Nowadays, functional beverages, containing different bioactive substances (for instance, BCAAs and vitamins in sports drinks), are consumed daily by humans ( 55 , 56 ). However, valine can have adverse effects on metabolic health as found here and reproductive function as reported previously ( 23 ), serving as a caution to its use in functional drinks.…”

Section: Discussionmentioning

confidence: 99%

Valine induces inflammation and enhanced adipogenesis in lean mice by multi-omics analysis

Zheng,

Wang,

Zhang

et al. 2024

Front. Nutr.

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IntroductionThe branched-chain amino acids (BCAAs) are essential to mammalian growth and development but aberrantly elevated in obesity and diabetes. Each BCAA has an independent and specific physio-biochemical effect on the host. However, the exact molecular mechanism of the detrimental effect of valine on metabolic health remains largely unknown.Methods and resultsThis study showed that for lean mice treated with valine, the hepatic lipid metabolism and adipogenesis were enhanced, and the villus height and crypt depth of the ileum were significantly increased. Transcriptome profiling on white and brown adipose tissues revealed that valine disturbed multiple signaling pathways (e.g., inflammation and fatty acid metabolism). Integrative cecal metagenome and metabolome analyses found that abundances of Bacteroidetes decreased, but Proteobacteria and Helicobacter increased, respectively; and 87 differential metabolites were enriched in several molecular pathways (e.g., inflammation and lipid and bile acid metabolism). Furthermore, abundances of two metabolites (stercobilin and 3-IAA), proteins (AMPK/pAMPK and SCD1), and inflammation and adipogenesis-related genes were validated.DiscussionValine treatment affects the intestinal microbiota and metabolite compositions, induces gut inflammation, and aggravates hepatic lipid deposition and adipogenesis. Our findings provide novel insights into and resources for further exploring the molecular mechanism and biological function of valine on lipid metabolism.

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Section: Discussionmentioning

confidence: 99%

Valine induces inflammation and enhanced adipogenesis in lean mice by multi-omics analysis

Zheng,

Wang,

Zhang

et al. 2024

Front. Nutr.

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“…In addition, to consumers adding collagen to their own drinks (like smoothies or shakes), collagen drinks are a global trend and beverage manufacturers have released many collagen-infused drinks into the market (Cao et al, 2022;Gupta et al, 2023). When the collagen samples were added to smoothies, consumers found no significant differences in the appearance ("like slightly" to "like moderately" on the hedonic scale) of the smoothies (p > 0.05; Table 3).…”

Section: Collagen-in-smoothie Trialmentioning

confidence: 99%

Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply

Amyoony,

Gorman,

Dabas

et al. 2023

Journal of Food Science

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Consumers are adding collagen powder to their diets for its health benefits. However, few studies have investigated consumer perception of collagens produced from different sources. As such, the objective of this study was to evaluate the acceptability and sensory properties of commercially available collagen powders (bovine, marine, and mixed). Two different sensory trials were conducted. First, six different collagen powders were mixed with water and evaluated for their sensory properties and acceptability (n = 98; referred to as collagen‐in‐water). In the second trial, the collagen powders were mixed into strawberry smoothies and their sensory properties were assessed (n = 92; referred to as collagen‐in‐smoothie). Both studies used the 9‐point hedonic scale and check all that apply to evaluate the collagen powders. The results indicated that the collagens could be grouped based on their source when evaluated in water and in a smoothie. Also, the aroma and taste of the marine collagens impacted their acceptability and were associated with fishy, sour, bitter, and salty attributes. Overall, collagen that was low in flavor was more acceptable to the participants in this study.Practical ApplicationRecently, consumers have begun to purchase collagen powder for its health benefits, specifically its positive effects on skin appearance. Understanding the sensory properties of the different collagens can allow for the ingredients to be incorporated into different food products and help promote consumer purchases. Collagen should be mixed into beverages rather than be consumed in water alone to increase acceptability. Also, marine collagen incorporation into foods should be avoided unless off‐aromas and flavors can be masked by other properties.

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“…These beverages can be prepared with herbal (medicinal) plants, fruits, spices or a mixture of both. Herbal infusions may contain a range of bioactive compounds [ 21 ] that can provide a myriad of beneficial effects such as on depression [ 22 ], reproductive [ 23 ], cancer [ 24 , 25 ] as well as antioxidant, anti-inflammatory and anti-thrombotic [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Exploring tea and herbal infusions consumption patterns and behaviours: The case of Portuguese consumers

Sousa,

Pádua,

Gonçalves

et al. 2024

Heliyon

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Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective

Cited by 46 publications

References 92 publications

Valine induces inflammation and enhanced adipogenesis in lean mice by multi-omics analysis

Valine induces inflammation and enhanced adipogenesis in lean mice by multi-omics analysis

Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply

Exploring tea and herbal infusions consumption patterns and behaviours: The case of Portuguese consumers

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