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The study was designed to develop functional cucumber and pomegranate based ready-to-serve (RTS) drink as thirst quencher. To boost antioxidant activity and to add natural preservation to the drink, microwave-assisted extracts of herbs and spices; mint, lemongrass, ginger, cinnamon were incorporated either individually or collective, at an equivalent dose of 2% for comparison. In this regard, ginger extract incorporated drink maintained its storage quality owing to highest free radical scavenging potential (49 to 67%) in relevance to highest polyphenol and flavonoid contents (1203 ± 64 mg GAE/L and 178 ± 8 mg TE/L, respectively). Whereas, ascorbic acid was maximally recorded in lemongrass-based drink 22 ± 1 mg/100 mL. During 30 days storage under refrigeration, significant decrease was recorded in pH of the RTS drink along with considerable increase in acidity and browning index however, total soluble solids demonstrated non-significant pattern. Sedimentation showed an inclining trend (p˂.05) with progression in storage but comparatively less sedimentation was attributed to lemongrass incorporated drink followed by cinnamon containing drink. Turbidity also indicated significant changes but showed inverse pattern with respect to sedimentation. Additionally, ginger-based drink expressed considerably low total plate count as 2.3 ±.1 log CFU/mL with nil yeast and mold growth by all the extracts throughout storage. Further, ginger portrayed highest rate for odor, taste and consistency though, mixed herbs and spices based drink attained the best color score. Conclusively, ginger-based drink portrayed maximum antioxidant and antimicrobial properties. [ABSTRACT FROM AUTHOR]

In recent decades, a global shift in lifestyle and the ubiquitous consumption of junk foods have led to dysbiosis and other metabolic disorders significantly impacting human health. Recent studies performed on traditional foods have shown several health benefits and have gained the attention of the scientific community towards ethnic foods. In this regard, the consumption of ethnic foods with symbiotic properties is increasing gradually across the globe. Kefir is one such ethnic food with excellent functional properties. It is a unique traditional fermented drink comprised of kefir grains and probiotic microbes. Kefir grains are a gelatinous consortium of casein, milk solids coupled with yeasts, and lactobacilli-rich microbiota embedded in a poly-saccharide matrix. These components act as starters, initiating fermentation when introduced into fresh milk. This beverage bestows a myriad of symbiotic benefits, encompassing improved gut health and preventing several metabolic and other diseases through various biological mechanisms. Despite its millennia-long history, it has recently gained prominence due to emerging biotechnological and nutraceutical applications and researchers' burgeoning fascination. In this comprehensive review, we endeavour to provide a meticulous elucidation of the most recent advancements concerning kefir, encompassing its production and processing methodologies for both dairy and water kefir. Furthermore, we delve into the intricate mechanisms underlying its functional properties and the health benefits of kefir as a functional fermented beverage. [ABSTRACT FROM AUTHOR]

An eco-friendly method for the determination of sweeteners (aspartame, acesulfame-K) and preservatives (benzoic acid, sorbic acid, methylparaben, ethylparaben) in functional beverages and flavoured waters using thin film microextraction (TFME) and high-performance liquid chromatography with UV detection (HPLC-UV) was proposed. A series of fourteen green and renewable solidified natural deep eutectic solvents (NADESs) were prepared and tested as 'eutectosorbents' in TFME for the first time. In the proposed method, the NADES containing acetylcholine chloride and 1-docosanol at a 1:3 molar ratio was finally chosen to coat a support. Four factors, i.e., the mass of the NADES, pH of the samples, extraction time, and desorption time, were tested in the central composite design to select the optimal TFME conditions. Limits of detection were equal to 0.022 µg mL−1 for aspartame, 0.020 µg mL−1 for acesulfame-K, 0.018 µg mL−1 for benzoic acid, 0.026 µg mL−1 for sorbic acid, 0.013 µg mL−1 for methylparaben, and 0.011 µg mL−1 for ethylparaben. Satisfactory extraction recoveries between 82% and 96% were achieved with RSDs lower than 6.1% (intra-day) and 7.4% (inter-day). The proposed 'eutectosorbent' presented good stability that enabled effective extractions for 16 cycles with recovery of at least 77%. The proposed NADES-TFME/HPLC-UV method is highly sensitive and selective. However, the use of a solid NADES as a sorbent, synthesized without by-products, without the need for purification, and with good stability on a support with the possibility of reusability increases the ecological benefit of this method. The greenness aspect of the method was evaluated using the Complex modified Green Analytical Procedure Index protocol and is equal to 84/100. [ABSTRACT FROM AUTHOR]

Alcoholic beverages are widely consumed around the world. However, excessive alcohol consumption is harmful to human health, which can cause a series of health problems. Herbals with antioxidant activity as antialcoholic agents have a long history in Asia. In this study, we made a Noni complex beverage (NCB) using Noni and nine other plant materials, which has a potential antialcoholic effect. The total flavonoid content (TFC) and total phenolic content (TPC) were analyzed, and then the antioxidant activities in vitro and antialcoholic effects in vivo were assessed. The results showed that NCB contains TFC of 0.543 ± 0.001 mg/mL and TPC of 1.685 ± 0.029 mg/mL, with significant antioxidant activity in vitro. Furthermore, NCB also showed a good antialcoholic effect in mice. Whether before or after alcohol intake, the consumption of NCB could significantly extend the drunken latency time, shorten the sobriety time, and decrease the blood alcohol concentration compared with the model group. Analysis of the antialcoholic mechanism demonstrated that NCB can remarkably increase the activity of superoxide dismutase, improve glutathione level, and reduce malondialdehyde content, thereby combating oxidative stress caused by alcohol, maintaining the stability of the intracellular antioxidant defense system, and alleviating liver damage; In addition, NCB can upregulate the activities of alcohol dehydrogenase and acetaldehyde dehydrogenase and accelerate alcohol metabolism, thus decreasing the blood alcohol concentration, shortening the sobriety time, and lowering the risk of liver damage caused by alcohol. Taken together, NCB has the potential to be developed as an important natural antialcoholic functional beverage. [ABSTRACT FROM AUTHOR]

The freeze concentration of liquid foods generates a by-product that has few academic studies and no industrial application: the ice fraction of each concentration stage. Sugar-free carbonated beverages were produced from the addition of 20% residual ice fraction (stage 1—I120 and stage 2—I220) of the gravitational block freeze concentration process, and the result was compared with a control beverage produced with 20% guabiroba juice (J20). The physicochemical properties, carotenoid content, total phenolic content (TPC), vitamin C, and antioxidant activity were analyzed for all samples. There was no significant difference between J20 and I220 for the total solid content and total soluble solids. For the total phenolic compounds (TPC), the I220 content was 151.3% higher than that of the original juice J20 and, for antioxidant activity, 295.8% higher for ABTS and 130.2% higher for DPPH. The I220 beverage presented 159% more vitamin C content than the beverage containing juice (J20). The same behavior was observed for each carotenoid content, with 168% more for the I220 sample. The total color difference revealed no difference visible to the naked eye for the three formulated beverages (∆E < 3.0; p < 0.05). The promising results of the bioactive compounds from guabiroba juice retained in the ice fraction can add value to this process waste in the formulation of new products due to the remaining functional appeal of the original fruit matrix. [ABSTRACT FROM AUTHOR]

Water kefir (WK) is a nondairy probiotic beverage produced using water kefir grains that are highly adaptable to diverse food substrates. Fruit and vegetables have been used more in beverage production in recent years due to their plentiful nutritional qualities. In this context, the aim of this study is to develop fruit–vegetable juice‐based beverages fermented with WK grains in order to produce novel, non‐dairy, probiotic water kefir‐like beverages (W‐KLBs) with improved sensory and nutritional properties. In this context, black carrot (BC), apple (A), grape (G), and green cabbage (GC) juices are fermented with commercial WK grains. Results showed that BC‐KLB possessed the highest antioxidant activity (75.50%), total phenolic (1248.60 mg GA/L), and total monomeric anthocyanin (391.31 mg/L as cyaniding‐3‐glucoside equivalent) content. Also, the sensory evaluation demonstrated that BC‐KLB was the most favorable sample, while GC‐KLB received negative feedback. These findings strongly support the suitability of BC juice to develop W‐KLB with high added value and functional properties. [ABSTRACT FROM AUTHOR]

In this study, a functional fermented beverage enriched with gamma‐aminobutyric acid (GABA) was produced. To achieve this, the prebiotic abilities of pectin obtained from pomegranate peel and its enzymatic hydrolysates were evaluated. Additionally, a functional fermented beverage enriched with GABA was produced by fermenting carrot juice with pectin hydrolysates. First, pectin was obtained at a yield of 8.91% from pomegranate peels. Pectinase‐catalyzed hydrolysis of the obtained pectin was applied using different enzyme concentrations and hydrolysis times, and the effect of these hydrolysates on the growth of Levilactobacillus brevis was determined. Although the Fourier transform infrared (FT‐IR) spectra of the resulting hydrolysates were similar, their degree of esterification compared to that of pectin was statistically different (p <.05). Considering the viability analysis and GABA production of L. brevis in the liquid medium supplemented with pectin or its hydrolysate, the hydrolysate obtained by treatment with 400 μL enzyme for 2 h and having a high glucose content (216.80 mg/100 g) was selected for application in fermented carrot juice. During fermentation (24, 48, and 72 h), a remarkable change was observed, especially in the amounts of lactic acid and malic acid, while the amount of GABA in carrot juice varied between 25 and 46 mg/mL and increased with the increase in hydrolysate concentration. It was observed that the total phenolic content and antioxidant activity of carrot juice were highly affected by the hydrolysate concentration. This study demonstrated that pectin hydrolysate obtained from food waste could be a potential prebiotic and could be used in the production of a functional beverage with improved GABA content. [ABSTRACT FROM AUTHOR]

Fermentation experiments were conducted with a top-fermenting brewing yeast strain and wort enriched with three varieties of quinoa (with white, red and black grain color), as well as edible flowers (marigold and dandelion) to study their influence on the antioxidant properties of ale beer. Plant additives led to a slight increase in pH and a lower alcohol content of the beer. By itself, quinoa did not improve the functional properties of the beverage, but the combination of black quinoa and edible flowers resulted in an increased content of polyphenols in beer; marigold showed a 48.7 % increase in this parameter compared to the control, and dandelion - 51.2 %. The content of flavonoids in beer was not affected by the addition of plant additives to the wort. A slight increase in anthocyanins (0.7 - 4.4 %) was reported for black quinoa beer as well as black quinoa with flowers. A significant increase in antioxidant activity was reported for the variants with flowers (54 % for marigold and 56.6 % for dandelion). The increased antioxidant capacity combined with the reduced alcohol content of the beers with black quinoa and flowers suggests that a beverage with improved functional properties was obtained. Black quinoa, combined with edible flowers, was more favorable for increasing the antioxidant capacity of beer than other pseudo-cereals (amaranth and chia). [ABSTRACT FROM AUTHOR]

This study investigates the expanding domain of functional beverages crafted from plant‐based milk alternatives. In this study, a total of eight different fermented drinks fortified with beneficial Chlorella sp. and probiotics including Lactobacillus rhamnosus (NCIM 5775) and Saccharomyces cerevisiae (Brewer's yeast) drinks were developed using barnyard millet as the base ingredient due to its rich protein and high‐fibre content in comparison with the other millets in the market. Results revealed that the protein content increases by 2% upon the addition of Chlorella sp., among bacterial samples, with Lactobacillus rhamnosus fermented Unflavoured drink (LRFFD) > Lactobacillus rhamnosus fermented flavoured drink > Lactobacillus rhamnosus fermented with Chlorella sp. > LRFM, and among yeast samples, with Saccharomyces cerevisiae fermented Unflavoured drink (SCFUFD) > Saccharomyces cerevisiae fermented with Chlorella sp. > Saccharomyces cerevisiae fermented flavoured drink (SCFFD) > SCFRM, indicating higher protein content than in typical fermented drink. Fat content was notably low across all samples. Ash and fibre content ranged from 0.23 to 0.27 g and 0.22 to 0.35 g, respectively, for both bacterial and yeast fermented drink. Millet is generally considered a carbohydrate‐rich grain. When fermented, some of the carbohydrates may be broken down by the fermentation process. So, the carbohydrate content was low in fermented millet drink when compared to the nonfermented drink. Energy values varied, with LRFFD and SCFFD containing the highest energy due to incorporation of Chlorella sp. and chocolate flavour. Both LAB and yeast‐fermented drinks demonstrated effective antioxidant activity, with higher total phenolic content, except for non‐Chlorella sp. beverages. GC‐MS analysis identified constituents like hexadecenoic acid and hydroxy methyl furfural (HMF) with anticarcinogenic and anti‐inflammatory properties. Additionally, these samples exhibited elevated antimicrobial activity against test strains. Sensory analysis indicated a preference of SCFFD and LRFFD sample for its good taste as it contains chocolate flavour and the overall acceptability of bacterial fermented beverage was higher compared to the yeast fermented drinks. Therefore, a fermented millet beverage was successfully obtained by the coculture of LAB and Saccharomyces cerevisiae incorporated with Chlorella sp. could increase the product's functional properties. [ABSTRACT FROM AUTHOR]

Cereals have been a foundational component of human diets across different continents, with rice dominating in Asia, sorghum in Africa, wheat in Europe, and maize in America. Mexico, more accurately Mesoamerica, is recognized as the origin of maize (including pigmented maize), with its first ancestor traced back to Tehuacán, Puebla, Mexico. Pigmented maize owes its vibrant colors due to its anthocyanin (i.e., cyanidin-3-glucoside) contents, which contribute to the red, purple, or blue coloration and offer notable health benefits. The antioxidant properties of maize are crucial, given the role of oxidative stress in various diseases, and present a valuable resource for functional foods and nutraceuticals. Emerging studies underscore the prebiotic potential of anthocyanins, showing their ability to modulate gut microbiota positively. This review aims to explore the potential of pigmented maize in traditional Mexican beverage (such as pozol and tejuino) production, emphasizing the bioactive compounds (mainly anthocyanins) present and their health benefits while also considering new opportunities in the functional food industry. [ABSTRACT FROM AUTHOR]

Flavoring wine with Artemisia species, together with other aromatic herbs and/or fruits, is a practice that has evolved in different parts of Bulgaria. The aromatized wine-based beverage, called pelin, is named after the Bulgarian common name for the genus Artemisia. In this paper, we present Zmeyovski pelin, the history of which dates back to the early 20th century. We employed semi-structured interviews with 15 pelin producers from the Zmeyovo village with an age span from 44 to 83 years. The relative frequency of citation for each stated taxon was recorded. We explored the changes in the plant knowledge of the pelin makers and discussed the drivers for it. From a modern perspective, pelin can be considered a functional beverage since the aromatic plants and fruits adds a variety of biologically active substances to it, thus enhancing its health benefits. We regard the consumers' inquiry about the benefits of the added plants as a driver for mitigating the plant awareness disparity among the local community. [ABSTRACT FROM AUTHOR]

Sonoporation stimulates cell growth as it improves the permeability of the membrane and increases the uptake of impermeable molecules in the extracellular matrix. We evaluated the effects of substrates (whey, whole, and skim milk) and ultrasonic treatments (ultrasonication and thermosonication) on the antioxidant activity (AA) of water-soluble kefir postbiotics (WSKPs). The samples were evaluated in terms of antioxidant activity (ABTS, DPPH, FRAP, and ORAC), water-soluble protein content, proteolysis (SDS-PAGE profiles), and cell membrane permeability. The levels of AA in all WSKPs depended on the substrate and method of obtaining them. However, the WSKPs from whey had higher antioxidant activity with DPPH (11.11 mg TE/100 mL), ABTS (12.77 mg TE/100 mL), and FRAP (5.18 mg TE/100 mL). Also, the WSKPs from whey had the highest values for water-soluble protein (1.45–1.32 mg/mL) and proteolysis degree and the lowest percentage of dead cells (11.4–28%). These results suggest that the production of WSKPs from whey might add value to whey production. Furthermore, WSKPs have potential as a functional ingredient in the production of beverages or foods with antioxidant activity. [ABSTRACT FROM AUTHOR]

Soy consumption is associated with health benefits, mainly linked to the ability of the intestinal microbiota to metabolize the glycosylated isoflavones into more bioactive compounds, such as equol. Because Bifidobacterium pseudocatenulatum INIA P815 is able to efficiently deglycosylate daidzin into daidzein, the aim of this work was to confirm the influence of soy beverages fermented by B. pseudocatenulatum INIA P815 for enhancing equol production by fecal microbiota. Firstly, fecal samples from 17 participants were characterized in vitro, and we observed that 35.3% of them were able to produce equol from daidzein. In addition, the kinetics of equol production and degradation by fecal microbiota were evaluated, determining that 30–85% of equol is degraded after 24 h of incubation. Finally, the influence of fermented soy beverage on improving the production of equol by selected equol-producing fecal samples and by the equol-producing strain Slackia isoflavoniconvertens was analyzed through a colonic model. Fermented soy beverage enhanced the equol production from S. isoflavoniconvertens as well as the fecal samples whose microbiota showed high rates of equol degradation. The results obtained confirm that the fermentation of soy beverages with selected bacterial strains improves the functional properties of these beverages in terms of isoflavone metabolism and equol production. [ABSTRACT FROM AUTHOR]

Incorporating soy whey into pineapple juice can enhance nutritional and nutraceutical potential. The present study was conducted to develop soy whey‐fortified pineapple juice beverage and impact of ambient storage conditions on physicochemical, antioxidant, rheological, and sensory properties of functional beverage. Increasing the storage period decreased pH from 4.1 to 3.7 for control and 4.0 to 3.8 for soy whey‐treated samples. TSS increased from 8.3 to 10.6 on 0th day for control and soy whey‐treated beverage samples while on the 30th day, the TSS ranged from 8.9 to 11.1°B. Up to 30% soy whey incorporation, the DPPH, reducing power, and ABTS of beverages increased from 5.58%–57.01%, 56.35%–56.90%, and 4.84%–47.01%, respectively. The flow index (n) of the beverage formulations ranged between 0.4758 and 0.6521, and the yield stress between 0.018 and 0.025 Pa, hence showing Herschel–Bulkley character. With the increase in concentration and storage period, both G′ and G″ values decreased considerably (p <.05). The standard plate and yeast and mold count decreased considerably with an increase in soy whey and increased with an increase in storage. The sensory score of the beverages up to 30% soy whey exhibited best sensory score results compared to control and samples with 30% above soy whey content. [ABSTRACT FROM AUTHOR]

Kombucha tea is a traditional beverage originating from China and has recently gained popularity worldwide. Kombucha tea is produced by the fermentation of tea leaves and is characterized by its beneficial properties and varied chemical content produced during the fermentation process, which includes organic acids, amino acids, vitamins, minerals, and other biologically active compounds. Kombucha tea is often consumed as a health drink to combat obesity and inflammation; however, the bioactive effects of kombucha tea have not been thoroughly researched. In this study, we reveal the underlying mechanisms of the beneficial properties of kombucha tea and how they protect against obesity and inflammation by studying Drosophila models. We established an inflammatory Drosophila model by knocking down the lipid storage droplet‐1 gene, a human perilipin‐1 ortholog. In this model, dysfunction of lipid storage droplet‐1 induces inflammation by enhancing the infiltration of hemocytes into adipose tissues, increasing reactive oxygen species production, elevating levels of proinflammatory cytokines, and promoting the differentiation of hemocytes into macrophages. These processes are regulated by the c‐Jun N‐terminal Kinase (JNK) pathway. Using this unique Drosophila model that mimics mammalian inflammation, we verified the beneficial effects of kombucha tea on reducing tissue inflammation. Our data confirms that kombucha tea effectively improves inflammatory conditions by suppressing the expression of cytokines and proinflammatory responses induced by lipid storage droplet‐1 dysfunction. It was found that kombucha tea consumption alleviated the production of reactive oxygen species and activated the JNK signaling pathway, signifying its potential as an anti‐inflammatory agent against systemic inflammatory responses connected to the JNK pathway. Kombucha tea reduced triglyceride accumulation by increasing the activity of Brummer (a lipase), thereby promoting lipolysis in third‐instar larvae. Therefore, kombucha tea could be developed as a novel, functional beverage to protect against obesity and inflammation. Our study also highlights the potential use of this innovative model to evaluate the effects of bioactive compounds derived from natural products. [ABSTRACT FROM AUTHOR]

The increasing demand for functional and nutritious beverages necessitates the exploration of novel ingredients and formulations. This study evaluated the impact of supplementing chocolate milk with desert truffles powder and varying concentrations of gum arabic on its chemical composition, viscosity, color characteristics, antioxidant activity, and sensory attributes. Desert truffles powder was consistently incorporated at 2% across all treatments, while gum arabic concentrations varied from 0% to 1.5%. The results revealed significant enhancements in the nutritional profile, particularly in treatments with higher gum arabic concentrations, which showed increased solids-not-fat, protein, and carbohydrate contents. Additionally, the viscosity and shear stress values of the chocolate milk improved with the addition of gum arabic, enhancing its texture and stability. Color analysis demonstrated a darker and more intense coloration in samples with higher gum arabic levels. Antioxidant activity, assessed through total phenolic content, DPPH, and ABTS scavenging activity, was highest at moderate gum arabic concentrations but declined at higher levels. A high correlation was observed between total phenolic content and both DPPH and ABTS scavenging activities. Sensory evaluation indicated no significant differences in flavor, consistency, color, and overall acceptability across treatments, suggesting that the nutritional enhancements did not compromise sensory qualities. Overall, this study highlights that incorporating desert truffles powder and gum arabic can effectively improve the functional and nutritional properties of chocolate milk, presenting it as a viable option for health-oriented consumers. [ABSTRACT FROM AUTHOR]

Increasing demand for functional beverages is attracting consumers' attention and driving research to expand our knowledge of fermentation using symbiotic culture of bacteria and yeast (SCOBY) and demonstrate the health effects of consuming kombucha. The objective of this study was to develop innovative recipes for unpasteurized mint/nettle kombucha analogs, and to compare the products obtained under varying conditions in terms of chemical composition, bioactive polyphenols and health-promoting activity. Four variants of kombucha beverages (K1–K4), differing in the addition of sucrose and fermentation temperature, were formulated. The fermentation process provided data indicating the increase of antidiabetic, anti-inflammatory and anticholinergic properties, while a decrease in antioxidant capacity was observed. The content of polyphenolics was the highest on the seventh day of fermentation. A higher fermentation temperature and a larger amount of sucrose accelerated the fermentation process, which may be crucial for shortening the production time of kombucha drinks. [ABSTRACT FROM AUTHOR]

This study investigated the effects of certain roselle (Hibiscus sabdariffa Linnaeus) extraction methods on various functional properties, including the antioxidant and antiglycation capacities and bacterial growth inhibition. Roselle anthocyanins were extracted using water and ethanol solvents at different temperatures and concentrations. The results revealed that the extraction rate increased with higher temperatures and ethanol concentrations (p < 0.05). Ethanol extracts exhibited higher total organic acid and total anthocyanin contents compared to water extracts, while water extracts showed higher total saccharide, total polyphenol, and total flavonoid contents (p < 0.05). Furthermore, the water extracts demonstrated superior Trolox equivalent antioxidant capacity (TEAC) values, while the ethanol extracts exhibited better 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, antiglycation capacity, and bacterial growth inhibition. A Pearson correlation analysis revealed strong associations between specific components and functional properties, such as a positive correlation between the total anthocyanin content and antiglycation capacity (R2 = 0.9862). A principal component analysis and agglomerative hierarchical clustering highlighted distinct clusters of water and ethanol extracts, indicating solvent-dependent variations in functional properties. This study assessed roselle extraction models for antioxidant, antiglycation, and antibacterial activities, which could be used for the development of functional alcoholic or non-alcoholic beverages. [ABSTRACT FROM AUTHOR]

In recent years there has been a great interest in functional beverages with antioxidant capacity that impart various health implications upon consumption due to the presence of various bioactive components, like phenols. Fruit juices are excellent matrices for the delivery of active components for these functional beverages. This research was focused on developing and testing the biological activity of a new fermented blackberry (Rubus glaucus Benth) beverage enriched with different plants as a new product on the functional food market. Several Ecuadorian species (spices, aromatic, and medicinal) have been tested for the highest antioxidant activity and phenolic content. Methods like Folin Ciocalteu, α-diphenyl-α-picrylhydrazyl free-radical-scavenging method (DPPH), free-radical-scavenging activity (ABTS), and Ferric reducing antioxidant power (FRAP) were used. Among the tested plants, arrayán (Myrcianthes hallii), plantain (Plantago major), ishpingo (Ocotea quixos), and ataco (Amaranthus quitensis) were selected. The study demonstrates the ability of medicinal plants to improve the total phenolic content and antioxidant capacity, but also the sensory properties of the functional drink compared to the blackberry fermented drink. The highest values of the analyzed characteristics (total phenolic content, antioxidant capacity, sensory evaluation), were obtained in the case of the treatment consisting of fermented blackberry beverage enriched with 4 g of medicinal plants. [ABSTRACT FROM AUTHOR]

The Hibiscus sabdariffa (H. sabdariffa) belongs to the Malvaceae family, and originates from Africa. It is characterized by a high polyphenols content (e.g., quercetin and anthocyanins), and has recognized bioactivity, that makes this plant an interesting resource for possible addition of its extracts to dairy beverages and obtain functional beverages. Nonetheless, it may be observed that many of these phenolic compounds are not stable depending on the environmental conditions. In this work, we propose the use of nanostructured lipid carriers (NLC) as a carrier for the loading of H. sabdariffa extracts, for further incorporation in daily beverages. Polyphenols-enriched extracts from H. sabdariffa were obtained using two distinct extraction approaches: by (i) microwave-assisted extraction (MAE), or by (ii) pressurized liquid extraction (PLE). The obtained extracts were then loaded into NLC to obtain two distinct samples identified as: HS-MAE-NLC and HS-PLE-NLC. The developed nanoparticles were then incorporated into a dairy beverage for the production of fortified milks identified with the same names. The long-term stability, texture properties and in vitro release profile were evaluated. The results show that the fortified milks, HS-MAE-NLC and HS-PLE-NLC, were stable under stress conditions attributed to the enhanced stability provided by the protein content present in the milk. The in vitro release profile of quercetin and anthocyanins from NLC-enriched dairy beverage was more prolonged than the milk containing the non-loaded extract, fitting better to the Korsmeyers–Peppas model. From our results, NLC may be considered a potential approach to formulate photoprotective, anti-inflammatory, and antioxidant bioactives from H. sabdariffa adding the extracts into dairy beverages to increase their bioavailability, and bioactivity. [ABSTRACT FROM AUTHOR]

Milk serves as a crucial source of natural bioactive compounds essential for human nutrition and health. The increased production of high-protein dairy products is a source of whey—a valuable secondary product that, along with other biologically valuable substances, contains significant amounts of whey proteins and is often irrationally used or not utilized at all. Acid whey, containing almost all whey proteins and approximately one-quarter of casein, presents a valuable raw material for generating peptides with potential health benefits. These peptides exhibit properties such as antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, antihypertensive, antithrombotic, opioid, mineral-binding, and growth-stimulating activities, contributing to improved human immunity and the treatment of chronic diseases. Bioactive peptides can be produced by enzymatic hydrolysis using a variety of proteolytic enzymes, plant extracts, and microbial fermentation. With the participation of plant enzymes, peptides that inhibit angiotensin-converting enzyme are most often obtained. The use of enzymatic hydrolysis and microbial fermentation by lactic acid bacteria (LAB) produces more diverse peptides from different whey proteins with α-lactalbumin and β-lactoglobulin as the main targets. The resulting peptides of varying lengths often have antimicrobial, antioxidant, antihypertensive, and antidiabetic characteristics. Peptides produced by LAB are promising for use in medicine and the food industry as antioxidants and biopreservatives. Other beneficial properties of LAB-produced, whey-derived peptides have not yet been fully explored and remain to be studied. The development of whey drinks rich in bioactive peptides and based on the LAB proteolytic activity is underway. The strain specificity of LAB proteases opens up broad prospects for combining microorganisms to obtain products with the widest range of beneficial properties. [ABSTRACT FROM AUTHOR]

Food and beverages with healthy and functional properties, especially those that prevent chronic diseases, are receiving considerable interest among consumers and researchers. Among the products with enhanced properties, fermented beverages from non-grape wines have a high potential for growth. Pomegranate (Punica granatum L.) is a super fruit known for its richness in bioactive compounds that have been reported to have several therapeutic properties against non-communicable diseases. Diverse products can be obtained from the valorization of pomegranate fruit, including wines, supplements, dried arils, juices, vinegar, and syrup. There is no literature evidence of the optimization of the fermentation processes of pomegranate juice that explores the relationships between multiple factors and their interactions. This review provides an overview of the composition of pomegranate fruit and the related health benefits for human health. It also discusses the ways in which pomegranate wine fermentation is impacted by pre-fermentation and fermentation factors. Additionally, it highlights the different subjective and objective techniques for analyzing pomegranate wine quality and the advancement of technologies such as sensors to replace traditional methods of sensory evaluation. It provides comprehensive insights into how different fermentation factors interact and can improve the bioprocess, leading to the production of high-quality wine. [ABSTRACT FROM AUTHOR]

Nowadays, there has been a significant rise in the consumption of kefir, a functional beverage touted for its perceived health benefits. To offer a high-quality beverage to consumers, it is imperative to scrutinize and fine-tune the fermentation process. This study seeks to investigate the impact of fermentation time and the number of subcultures on the physicochemical, microbiological, and volatile composition, as well as the visual appearance, of kefir beverages obtained from four consecutive 24- or 48-h batch subcultures. All fermented beverages exhibited low lactose, ethanol and acids levels, with counts of viable probiotic lactic acid bacteria and yeast exceeding 106 colony forming units/mL. The four kefir beverages from the 48-h batch subcultures notably showed the lowest total concentrations of volatile compounds, likely due to overfermentation and over-acidification of the beverages. This caused the separation of the whey and curd, along with the formation of large gas bubbles, negatively affecting the visual appearance of the products. These findings emphasize the importance of fine-tuning the fermentation process to ensure the production of high-quality kefir beverages that align with consumer preferences. The four beverages from the 24-h batch subcultures exhibited high microbiological and physicochemical stability during storage at 4 °C for 28 days. [ABSTRACT FROM AUTHOR]

The need to improve the physicochemical properties of sea buckthorn juice and the bioavailability of carotenoids is a major challenge for the field. The effects of different natural emulsifiers, such as medium-chain triglycerides (MCTs), tea saponins (TSs) and rhamnolipids (Rha), on the physical and chemical indexes of sea buckthorn juice were studied. The particle size of sea buckthorn juice and the carotenoids content were used as indicators for evaluation. The effects of different addition levels of MCT, Rha and TS on the bioavailability of carotenoids in sea buckthorn juice were investigated by simulating human in vitro digestion tests. The results showed that those emulsifiers, MCT, Rha and TS, can significantly reduce the particle size and particle size distribution of sea buckthorn juice, improve the color, increase the soluble solids content, turbidity and physical stability and protect the carotenoids from degradation. When the addition amount of Rha was 1.5%, the total carotenoids content (TCC) of sea buckthorn juice increased by 45.20%; when the addition amount of TS was 1.5%, the total carotenoids content (TCC) of sea buckthorn juice increased by 37.95%. Furthermore, the bioaccessibility of carotenoids was increased from 36.90 ± 2.57% to 54.23 ± 4.17% and 61.51 ± 4.65% through in vitro digestion by Rha and TS addition, respectively. However, the total carotenoids content (TCC) of sea buckthorn juice and bioaccessibility were not significantly different with the addition of MCT. In conclusion, the findings of this study demonstrate the potential of natural emulsifiers, such as MCT, Rha and TS, to significantly enhance the physicochemical properties and bioavailability of carotenoids in sea buckthorn juice, offering promising opportunities for the development of functional beverages with improved nutritional benefits. [ABSTRACT FROM AUTHOR]

The special issue of the Journal of the American Oil Chemists' Society (JAOCS) focuses on the advancements in plant protein-based emulsions due to the increasing demand for plant-based foods. The issue includes research on utilizing plant proteins from pulses and oil seeds in various food products like mayonnaise, salad dressings, and dairy-free ice cream. The articles in the special issue cover topics such as protein modification techniques, sustainable extraction methods, and the development of functional foods using plant proteins. The research aims to improve the functionality and stability of plant protein-based emulsions for future food applications. [Extracted from the article]

PURPOSE Recently, functional beverages have played a crucial role in supplementing basic nutrition and providing performance-enhancing and health benefits. Among these beverages, those containing Lactobacillus pentosus strain b240 (b240) have been utilized to promote the health and performance of athletes. This study aims to provide an overview of recent research findings regarding the nutritional and physiological efficacy of a novel functional beverage containing probiotic b240 for enhancing sports performance and promoting health. METHODS This review collected and analyzed data from previous studies to evaluate the nutritional and physiological benefits of a novel functional beverage containing probiotic b240 for enhancing exercise performance and health. The studies were obtained through online databases and search engines, including PubMed, Web of Science, and Google Scholar. RESULTS Beverages containing b240 positively affect immune strengthening, offering significant physiological and nutritional advantages. These innovative conditioning beverages enhance sports performance through their biological benefits and promise to improve secretory immunoglobulin A (sIgA), promoting overall health. Additionally, the potential applications of b240 in enhancing the immune system and performance could be significant for public health, particularly given the common obstacle of time constraints to regular exercise. CONCLUSIONS These results indicate the need for deep insights into effective nutritional and exercise management strategies for enhancing immune function and sports performance. Further studies are required to investigate the effects of probiotic b240 conditioning beverages on exercise performance and healthcare.

Previous investigations have revealed that a functional fermented orange beverage presented in its composition different phenolic compounds, which through in silico investigation demonstrated to have biological effects of therapeutic importance as antioxidant, gastrorepair, and anti-ulcerative properties. Thus, this study confirmed in vivo, through a model of EtOH-induced gastric ulcers in rats, the beneficial properties indicated by the in silico tests. Gastric ulcer was induced by EtOH (intragastric) and was treated after 1 h with fermented orange beverage with and without Mentha piperita extract (0.5 mL/100 g w.b). Omeprazole was used as positive control. Histopathological evaluation revealed that EtOH administration resulted in the formation of gastric ulcers due to the reduction of the mucus layer, presence of hemorrhage, and infiltration of neutrophils in the stomach tissue of rats, and only treatment with omeprazole was able to reverse these changes. Additionally, EtOH administration altered the gastric juice volume and induced oxidative stress in the gastric tissue observed through the increase in lipid peroxidation (TBARS), reduction in the levels of non-protein thiols (NPSH), and alteration in the superoxide dismutase (SOD) activity. The ingestion of the fermented orange beverage increased NPSH levels and reduced changes in TBARS levels induced by ethanol. These findings suggested that the fermented orange beverage has antioxidant effects, as pointed out by in silico studies, but not gastrorepair and anti-ulcerative effects. [ABSTRACT FROM AUTHOR]

Winemaking is one of the oldest biotechnology techniques in the world. The wine industry generates 20 million tons of by-products, such as wastewater, stalk, lees, pomace, and stems, each year. The objective of this research project is to valorize wine industry by-products by producing a functional beverage via the fermentation of grape pomace with the kombucha consortium. In this study, grape pomace kombucha was produced under different conditions, and the concentration of the added sucrose in addition to the fermentation duration and temperature were varied. Overall, fermentation was characterized by the consumption of sugars and the production of organic acids and ethanol. An improvement in the concentrations of the total polyphenols and anthocyanins was observed in the developed product (i.e., up to 100%). Moreover, an enhancement of the antioxidant potential by 100%, as well as increases of 50 to 75% in the anti-inflammatory and antidiabetic activities, was noted. [ABSTRACT FROM AUTHOR]

In this study, the aim was to modify the starches of three different sweet potato varieties—Rosada Uruguaiana (RU), Rosada Canadense (RC), and Ligeirinha (L)—through in situ annealing to increase the content of slowly digestible starch (SDS), which has health benefits. The modified carbohydrate was then added to a dairy beverage fermented by Lactobacillus casei 1e (L. casei). After annealing, the starches had different physicochemical properties, and the L variety, which had the highest SDS content, was chosen for the formulation of the fermented dairy beverage. Two concentrations of modified starch (7% and 10.5%) were used in the formulations, and a sensory analysis indicated no differences in acceptance and purchase intention. The beverage containing 10.5% modified starch exhibited good physicochemical and microbiological stability. This study demonstrates the possibility of creating a functional fermented dairy beverage with high SDS content, which could potentially benefit consumers' health. [ABSTRACT FROM AUTHOR]

Herbal teas have attracted attention as functional beverages containing luteolin and apigenin, which exhibit antioxidant and anti-inflammatory effects. The objective of this study was to develop a sensitive online automated method to determine these flavones' contents in herbal teas using in-tube solid-phase microextraction (IT-SPME) coupled with liquid chromatography–tandem mass spectrometry (LC–MS/MS). These compounds were extracted and concentrated by IT-SPME using a Supel Q PLOT capillary column and then separated and detected within 6 min using a CAPCELL PAK C18 MG III analytical column and a negative electrospray ionization-mode multiple-reaction monitoring system by LC–MS/MS. The detection limits (S/N = 3) for luteolin and apigenin were 0.4 and 0.8 pg mL−1, respectively, and the calibration curves were linear in the range of 2–2000 pg mL−1 with correlation coefficients above 0.9995, and intra-day and inter-day precisions with relative standard deviations below 2.9 and 3.6% (n = 6), respectively. The luteolin and apigenin in herbal tea were quantified using IT-SPME/LC-MS/MS following the acid hydrolysis of their glycosides. Among the 10 herbal teas tested, luteolin was detected in peppermint and sage at concentrations of 375 and 99 µg mL−1, respectively, while apigenin was detected in German chamomile at 110 µg mL−1, which were higher than in the other herbal teas. The method is expected to be a useful method for evaluating the efficacy of luteolin and apigenin in herbal teas as functional beverages. [ABSTRACT FROM AUTHOR]

Following COVID-19 pandemic, functional foods and beverages continue to develop, especially those with high antioxidant activity. The functional beverage from corn silk can be processed into brewed tea. The critical points in the making process of corn silk tea are the drying equipment, drying temperature, and drying time. With efficient method, corn silk tea can produce high antioxidant activity. The present work optimised the temperature and drying method based on antioxidant activity. The results of the present work are expected to be used in micro/small/medium enterprises (MSMEs) to produce corn silk herbal tea. The present work used Randomised Block Design (RBD) with two factors; drying temperatures (45, 55, and 65°C) and drying equipment (cabinet and oven) for 5 h. The analysis carried out was antioxidant activity and profiling using LC-HRMS (liquid chromatography high-resolution mass spectrometry) that ran in a positive (+) mode. The processing of corn silk tea using cabinet drying at 65°C for 5 h produced antioxidant activity of 82.00 ± 0.75%. This was higher than commercial black tea (81.71 ± 0.15%) and commercial green tea (78.37 ± 0.43%). The analysis using LC-HRMS showed that the corn silk tea contained betaine (N,N,N-trimethylglycine) (RT 0.928), 6-methylquinoline (RT 4.741), hesperidin (3’,5,7-trihydroxy-4’-methoxyflavanone) (RT 302.07817), luvangetin (10-methoxy-2,2-dimethylpyrano[3,2-g]chromen-8-one) (RT 258.08837), embelin (2,5-dihydroxy-3-undecyl-1,4-benzoquinone) (RT 13.074), and eucalyptol (1,8- cineole) (RT 13.325). [ABSTRACT FROM AUTHOR]

Despite the rapid and dynamic evolution of research into dietary polyphenols, there is still a knowledge gap regarding their bioaccessibility since it could be influenced by the chemical and nutritional compositions of the food matrix. This study aimed to describe the impact of food thickeners (xanthan gum, guar gum, β-glucan, pectin) on the bioactivity of flavonoids from saffron floral by-products in model beverages before and after thermal processing. The different beverage formulas were characterized in terms of polyphenolic composition using HPLC-DAD-ESI-MSn and rheological properties. The impact of food thickeners and thermal processing on the inhibition of digestive enzymes was also determined. The model beverages mainly presented glycosylated flavonols (of kaempferol, quercetin, and isorhamnetin), with a reduced content in some heat-treated samples. The inhibitory effect on α-amylase was only detected in heat-treated beverages, showing the formulation without any thickener to have the greatest inhibitory effect. Finally, the presence of saffron floral by-products in the beverages showed a tendency to decrease the flow consistency index (K) and an increase in the flow behavior index (n), most probably driven by the aggregation of phenolics with thickeners. Therefore, this research provides new insights into the development of flavonoid-rich beverages in order to ensure that they exert the expected beneficial effects after their ingestion. [ABSTRACT FROM AUTHOR]

Considering the steady rise in gut-related issues worldwide, the study determined the nutritional composition, phytochemical content, and gut-health-promoting properties of a developed functional beverage containing Sorghum in combination with oats, barley, and whey versus the basic beverage (B) without Sorghum. Moreover, the functionality was assayed in vitro in a simulated human gastrointestinal environment to predict its efficacy in a human host. Variation 2 (V2), ranked highest through sensory acceptance (8.8), exhibited high fiber (43 %) and proteins (72.2 mg/dL), low reducing sugar and fat, a significant concentration of minerals (calcium, iron, and phosphorus), and phytochemicals (17.82 mg/dL alkaloids, 170.94 mgQE/dL flavonoids, and 85.5 mg GAE/dL polyphenols), which may propagate gut health. Moreover, V2 manifested potent antioxidant capacity (76.05 % DPPH radical inhibition and 35.2 µg/dL reducing potential) and prebiotic abilities, all of which may bestow gut-health promoting abilities. Interestingly, the phytochemical content and functional potentials were found to be retained even after an in vitro human gastrointestinal digestive treatment, indicating their effectiveness inside the human body. Therefore, intake of Sorghum in the form of V2 beverages may benefit gut health and supplement a healthy lifestyle owing to their biochemical composition and functional potential. [ABSTRACT FROM AUTHOR]

Recently, the development of functional beverages has been enhanced to promote health and nutritional well-being. Thus, the fermentation of plant foods with lactic acid bacteria can enhance their antioxidant capacity and others like anti-inflammatory activity, which may depend on the variations in the total content and profile of (poly)phenols. The present study aimed to investigate the impact of fermentation with two strains of Lactiplantibacillus plantarum of several herbal infusions from thyme, rosemary, echinacea, and pomegranate peel on the (poly)phenolic composition and whether lacto-fermentation can contribute to enhance their in vitro antioxidant and anti-inflammatory effects on human colon myofibroblast CCD18-Co cells. HPLC-MS/MS analyses revealed that fermentation increased the content of the phenolics present in all herbal infusions. In vitro analyses indicated that pomegranate infusion showed higher antioxidant and anti-inflammatory effects, followed by thyme, echinacea, and rosemary, based on the total phenolic content. After fermentation, despite increasing the content of phenolics, the antioxidant and anti-inflammatory effects via reduction pro-inflammatory markers (IL-6, IL-8 and PGE2) were similar to those of their corresponding non-fermented infusions, with the exception of a greater reduction in lacto-fermented thyme. Overall, the findings suggest that the consumption of lacto-fermented herbal infusions could be beneficial in alleviating intestinal inflammatory disorders. [ABSTRACT FROM AUTHOR]

γ-aminobutyric acid (GABA), recognized as a primary inhibitory neurotransmitter within the brain, serves a crucial role in the aging process and in neurodegenerative conditions such as Alzheimer's disease. Research has demonstrated the beneficial effects of GABA, particularly for elderly individuals. Given that elderly individuals often encounter challenges with swallowing food, beverages designed to address dysphagia represent a preferable option for this demographic. Among the different processing techniques, the germination process triggers biochemical changes, leading to an increase in certain nutrients and bioactive compounds (e.g., GABA). Therefore, we attempted to develop a novel functional beverage utilizing germinated brown rice enriched with GABA and studied its nutritional and bio-functional characterization. The optimal conditions (X1, X2, X3 and X4.) were determined: powdered sugar (40 g), chocolate powder (20 g), sodium carboxymethyl cellulose (0.5 g), GBR (220 g), and water (440 mL). The results of storage studies indicated that the germinated-brown-rice-based beverage exhibited favorable nutritional attributes, including increased γ-oryzanol (52.73 ± 1.56%), total phenolic content (26.68 ± 1.56 mg GAE/100 g), niacin (5.17 ± 0.14%), and GABA (42.12 ± 0.63 mg/100 g) levels. Additionally, the beverage demonstrated notable antioxidant activity (74.23 ± 2.37 µmol TE/100 g), suggesting potential health-promoting effects. Sensory evaluation revealed satisfactory acceptability among consumers, highlighting its palatability. Overall, this study elucidates the development of a novel functional beverage utilizing germinated brown rice enriched with GABA, offering promising nutritional and bio-functional characteristics for health-conscious consumers. [ABSTRACT FROM AUTHOR]

This study compared collagens from cold-water and warm-water fish for their structural, rheological, and functional properties, and explored their potential applications, aiming to realize the high-value utilization of marine biological resources. To this end, chum salmon skin collagen (CSSC) and Nile tilapia skin collagen (NTSC) were both successfully extracted. Collagens from the two species had different primary and secondary structures, with NTSC having a higher molecular weight, imino acid content, and α-helices and β-turns content. The denaturation temperatures were 12.01 °C for CSSC and 31.31 °C for NTSC. CSSC was dominated by viscous behavior and its structure varied with temperature, while NTSC was dominated by elastic behavior and its structure remained stable with temperature. Both collagens had good oil holding capacity, foaming capacity, and emulsifying activity, but NTSC had better water holding capacity and foaming and emulsifying stability. Their different properties make CSSC more suitable for the preservation of frozen and chilled foods and the production of sparkling beverages, and give NTSC greater potential in biofunctional materials and solid food processing. [ABSTRACT FROM AUTHOR]

The present study aimed to prepare and evaluate a new probiotic functional beverage, using single‐probiotic and compound probiotic fermentation on okara. Four different forms of fermentation microorganisms used were Lacticaseibacillus rhamnosus S24 (Lr), Lacticaseibacillus paracasei 6244 (Lp), Lactobacillus acidophilus 11,073 (La), and mixed fermentation (Lr + Lp + La). The physicochemical properties, antioxidant activity, flavor change, and storage period of fermented okara beverages with probiotics were investigated. The results showed that different fermentation schemes could significantly improve the physicochemical properties, antioxidant activity, and sensory quality of the okara beverages. The number of viable bacteria in the Lp group (3.53 × 108 CFU/mL), isoflavone content (0.514 μg/mL) were the highest; total phenol and flavonoid content were 3.32 and 5.68 times higher than in the CK group, respectively. DPPH and ABTS+ free radical scavenging rates were increased by 11.32% and 20%, respectively (p <.05). Through SPME/GC–MS analysis, 44 volatile compounds were identified in the Lr + Lp + La groups, mainly as a result of changes in alcohols and aldehydes produced by fermentation metabolism. It enhances the floral and fruity aroma of the okara beverage. All probiotic‐fermented okara beverages can be stored at 4°C for 15 days, with probiotic activity greater than 107 CFU/mL. This study can obtain a probiotic okara beverage rich in soybean isoflavones and with good flavor. Overall, okara can be used to develop functional beverages containing probiotics and contribute to a zero‐waste approach in the food industry. [ABSTRACT FROM AUTHOR]

Pumpkin has been reported to be a good probiotic delivery vehicle, but it has a short shelf life, is susceptible to enzymatic browning, and prone to microbial spoilage. Pumpkin could be transformed into a value-added beverage through the fermentation by LAB. In the present work, the probiotic viability, physicochemical, antioxidative, antihyperglycemic, and sensory properties of Lactobacillus mali-fermented pumpkin drink (FPD) during eight weeks of refrigerated storage at 4°C were investigated. There were significant reductions (p < 0.05) in colour, pH, texture characteristics, and antioxidant properties after four weeks of storage. FPD exhibited total phenolic content ranging from 83.75 to 90.75 mg GAE/mL, total flavonoid content ranging from 47.01 to 50.01 mg QE/mL, FRAP reducing power ranging from 160.76 to 169.76 µmol Trolox equivalent/mL, and DPPH scavenging activity ranging from 52 to 54.56% during storage. FPD's total soluble solids decreased (p < 0.05) from 0.60 to 0.02 °Brix, while concentrations of ethanol (0.62 to 1.2%, v/v), lactic acid (0.03 to 0.11 g/L), and acetic acid (0.02 to 0.18 g/L) significantly increased (p < 0.05) over eight weeks of storage. L. mali strain within FPD maintained its viability (p > 0.05) under simulated gastrointestinal conditions, with 8 - 9.1 log CFU/mL for 28 days at 4°C. FPD retained up to 90% a-glucosidase enzyme inhibition throughout the 28 days storage period. Sensory evaluation showed that FPD's attributes remained unchanged (p > 0.05) during the initial four weeks of storage, with an overall acceptability score ranging from 6.56 to 6.88. In conclusion, FPD remained stable in terms of physicochemical, antioxidative, and sensory properties, as well as probiotic viability and anti-hyperglycaemic effects during 28 days of refrigerated storage. This highlights FPD's potential as a functional beverage, presenting an innovative method to utilise pumpkin as an effective probiotic carrier. [ABSTRACT FROM AUTHOR]

Increased consciousness for health, well-being, and changes in eating habits, such as a shift towards veganism among the masses, has resulted in rapid growth in the functional foods market. Functional beverages are one of the core areas of research and development among various functional foods. However, ready to drink beverages have some limitations in terms of shelf life, storage, and transportation, so the future trends in the beverage industry could be more towards powdered beverages and ready-to-reconstitute instant mixtures. Due to a sedentary lifestyle, people are trying to follow a balanced diet for weight management, and weight loss programs are also gaining importance. One such category that has come into focus is meal replacements. Nutritionally balanced beverage mixtures have the potential to be used as meal replacements. This review is based mainly on recent and ongoing trends in beverages, such as functional beverages based on dairy sources, fruits and vegetables, cereals-legumes, and millets-based beverages. It also focuses on the future aspects in the beverage industry with a brief about instant beverage powders. Beverages as potential meal replacement products are the major future aspect in this area. This review also discusses the optimization techniques used for the development of beverage mixes.

In this study, the production of functional beverages of Zuccagnia punctata Cav. (jarilla), a native medicinal plant from Argentina, and Vaccinium corymbosum (blueberry), with lemon honey as a sweetener, is described. The beverage was formulated by using jarilla extract and blueberry juice with maltodextrin as an encapsulant material. The beverage was dried by both spray-drying and freeze-drying. Both beverages showed high water solubility with adequate features for handling, transport, and storage. The chromatic parameters indicate tones of mauve. Both the total polyphenol and flavonoid contents were retained after being spray-dried (92 and 100%, respectively). The anthocyanins were less stable under spray-dried conditions (58% retained). Both beverages showed high scavenger capacity on ABTS•+, HO•, and H2O2 (SC50 between 3.56 and 36.90 µg GAE/mL) and exhibited in vitro inhibitor potential of α-glucosidase, α-amylase, and lipase activities (IC50 of between 2.97 and 27.19 µg GAE/mL). The powdered beverage obtained by spray-drying presented the greatest preference in sensory tests. The beverages were neither toxic nor mutagenic in the concentration range with biological activity. During short-term storage, both beverages showed stability. The results obtained would support the use of a powdered beverage made from an Argentinean native plant and blueberries as a functional food.

Even though the interest in aromatized wines is growing in Europe and they are an important part of European culture, the Bulgarian Artemisia-flavored wines (with the collective name pelin after the colloquial name of the herb) have remained outside the attention of wine industry and research. The tradition of pelin production is more than 170 years old and has its local variants in different parts of the country. Its multi-step technology of production includes addition of fresh fruits together with different dry herbs that are combined according to the producer's preferences. The resulting wine is enhanced with biologically active substances derived from the herbal and fruit ingredients, therefore it can be positioned as a functional beverage in the currently growing market for products for overall health benefits and well being of humans thanks to their bioactive compounds. We compare Bulgarian pelin wines with similar beverages produced in the Balkans and the Italian vermouth on the basis of a critical assessment of the current state of knowledge from available published sources. A total of 73 taxa from 35 plant families were found published for the studied beverages. Bulgarian pelin wines were flavored with 25 plants, mainly locally sourced. Pelin wine has been strongly connected to Bulgarian rural traditions throughout the years and its production can contribute to the prosperity of rural areas in the country and development of wine and food tourism. [ABSTRACT FROM AUTHOR]

This study examined the effects of adding herbs, spices, and fruits into fermented Olympus Mountain tea (Sideritis scardica) kombucha using thyme honey as a sweetener. This study evaluated how these additions affected the tea's physical, chemical, and functional characteristics. Two different enrichments were proposed: a "Golden Mountain tea and honey Kombucha" (KG) with fresh ginger, turmeric powder, and lemon zest and juice and a "Red Mountain tea and honey Kombucha" (KR) with dried hibiscus calyces, rose petals, and lavender blossoms. In KR, the levels of vitamin C increased from 33.2 ± 2.7 to 48.4 ± 4.5. Additionally, the levels of calcium increased from 31.0 ± 1.2 to 55.7 ± 1.2, while the levels of potassium practically doubled from 64.7 ± 0.6 to 115.7 ± 2.5. An increased potassium concentration was observed in KG, and ionic iron was found for the first time after both enrichments. The total phenolic and flavonoid contents, along with antioxidant capacity, as assessed by the ABTS and DPPH methods, were found to be substantially enhanced in KR. In KG, the total phenolic content increased, together with antioxidant activity, as assessed by ABTS. Enrichment with hibiscus calyces, rose petals, and lavender blossoms significantly increased inhibitory effects against α-amylase, α-glucosidase, acetylcholinesterase, and butyrylcholinesterase. On the other hand, enrichment with ginger, turmeric, and lemon zest and juice decreased inhibitory effects against α-glucosidase and increased those against α-amylase, acetylcholinesterase, and butyrylcholinesterase. KR had the strongest enzyme-inhibiting activity, with its α-glucosidase-inhibiting activity increased by approximately 18 times. Therefore, enrichment with selected herbs, spices, and fruits can transform fermented Olympus Mountain tea kombucha sweetened with honey into a novel beverage with enhanced functional properties. [ABSTRACT FROM AUTHOR]

Beverage mixtures based on pineapple juice (80–100%), with varying concentrations of turmeric (0–20%) and ginger (0–20%) juice were developed. The pineapple juice alone exhibited a total soluble solid (TSS) content of 15.90–16.03 °Brix. The total polyphenols content (TPC) varied between 0.32 and 1.79 mg GAE/mL, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibition was between 40.56% and 86.19% and correlated with the TPC and curcumin and other curcuminoids. The formulations with a high pulp content showed a significantly higher TPC and greater DPPH inhibition than those with a low pulp content. Turmeric and ginger with a high amount of pulp had a higher abundance of volatile compounds. Significant differences were observed by the panelists in the taste and mouthfeel attributes and the low-pulp juices were associated with increased palatability due to the better mouthfeel, higher sweetness, and decreased bitterness, pepperiness, pulpiness, and spiciness. The pineapple juice mixtures with 10% turmeric juice and 10% or less ginger juice were most preferred by sensory panelists. [ABSTRACT FROM AUTHOR]

Consumers' growing awareness of healthy nutrition results in an increase in demand for the production of beverages with health-promoting properties. An example of such a product is kvass produced in the fermentation process. This research aimed to determine the impact of plant additives on the antioxidant and sensorial properties of kvass made from bread based on mountain rye flour. The bread extract was fermented at different temperatures (28 and 34 °C). Additives of 3, 5, and 10% were used in the tests, which included black chokeberry juice and infusion, sea buckthorn fruit juice and infusion, and peppermint leaf infusion. A higher fermentation temperature in the production process resulted in an improvement in the organoleptic and antioxidant properties of the tested kvasses. The highest antioxidant activity was demonstrated by kvass with the addition of 10% black chokeberry juice (0.734 µmol Trolox g−1 (ABTS), 4.90 µmol of Trolox g−1 (DPPH)), and a peppermint leaf infusion (0.773 µmol Trolox g−1 (ABTS), 4.71 µmol Trolox g−1 (DPPH)). The conditions of kvass production and the type and amount of the additive influenced the selected physicochemical parameters of the obtained kvasses. The chromatographic analysis confirmed the content of 13 phenolic compounds in kvass with the addition of black chokeberry juice, which was 1.68–1.73 mg/100 mL of the finished product with a 10% share of the additive. The 11 phenolic compounds in kvass with the addition of peppermint infusion were confirmed for 7.65–6.86 mg/100 mL of the finished product with 10% of the additive. Kvass enriched with additives from black chokeberry fruit and peppermint leaves may be a promising new category of functional beverages with health-promoting properties resulting from the content of polyphenol compounds. It could be a better base for enrichment with raw materials that are richer in these compounds than pasteurized products. [ABSTRACT FROM AUTHOR]

As consumer interest in wellness and health continues to rise, functional beverages have gained popularity. However, the specific characteristics of social media health influencers (SMHIs) that affect consumers' willingness to buy these products, particularly in relation to health consciousness, remain relatively unexplored. Motive of the study is to examine the influence of SMHIs on consumers' intention to purchase functional beverages in the presence of health consciousness. Conceptual framework of the study was built upon the Social Learning Theory and the Theory of Planned Behaviour and the survey conducted in Northern India, involving 360 participants. The structural model analysis reveals noteworthy associations between the attributes of social media health influencers (namely, expertise, attractiveness, and trustworthiness) and consumers' willingness to buy functional beverages. Moreover, study highlights that the impact of trustworthiness on purchase intention is moderated by the level of health consciousness among consumers. However, it was observed that health consciousness did not significantly moderate the relationship between expertise and attractiveness with purchase intention. Marketers can leverage the finding by strategically choosing influencers who possess desirable qualities, thereby increasing the persuasiveness and effectiveness of their promotional campaigns. Study reinforces the notion that consumers are highly influenced by the content and recommendations presented by influencers. [ABSTRACT FROM AUTHOR]

The functional properties of fermented foods have a significant impact on human health. Kombucha tea is a functional food that provides numerous prophylactic and therapeutic benefits. This study investigated the effects of adding 0.5%, 1%, 1.5%, and 2% propolis to kombucha tea on the microbiological, physicochemical, and sensory characteristics during the 10th and 14th day incubation periods. The study concluded that adding propolis to Kombucha tea improved acidity, color, and total phenolic substance content (p < 0.05) but not pH value or dry matter amount (p > 0.05). As a result of yeast and mold analysis, no growth was detected on the 10th day of incubation, while the lowest yeast count was 4.08 log CFU/ml, and the highest was 5.46 log CFU/ml on the 14th day of incubation. The amount of propolis added to Kombucha tea was demonstrated to have a statistically significant effect on Labtobacillus spp., total aerobic mesophilic bacteria, and acetic acid bacteria (p < 0.05). Streptococcaceae species could not be detected in Kombucha tea. The panelists rated the most propolis-rich kombucha tea as being particularly enjoyable. As a result, physicochemical and microbiological analyses have shown that Kombucha tea can be fermented with propolis. Novel studies on the consumption of kombucha tea in combination with bee products should be performed. [ABSTRACT FROM AUTHOR]

Nowadays, with the change of life culture and the use of unsuitable diet, the need to develop of safe, non-allergenic, enriched with nutrients and bioactive compounds foods in order to optimize the immune system, prevent and reduce diseases has increased; Therefore, the aim of this research was to prepare a glutenfree functional beverage based on oat containing ginger extract and stevia sweetener. For this purpose, the effect of ginger extract at the levels of 1.5, 3 and 4.5% and the replacement of stevia with sucrose at the levels of 25, 50 and 75% in the form of a factorial experiment based on a completely randomized design in the formulation of a functional gluten-free beverage based on oat containing Lactobacillus plantarium probiotic bacteria was evaluated in order to investigate its physicochemical, sensory and microbial properties during the storage (21 days). The results showed that during the storage, in all the investigated treatments, the amount of Brix, total solid, pH and antioxidant capacity decreased significantly and the acidity of the samples increased (P<0.05), and on the other hand, with the addition of ginger extract the amount of Brix, total solid and pH of the produced beverage samples decreased and the antioxidant capacity and acidity of the samples increased (P<0.05); Also, the replacement of stevia with sucrose led to a decrease in Brix, total solid, acidity, but the pH and antioxidant capacity increased significantly. The results of the survival study of Plantarium probiotic bacteria showed that in all samples, the growth of bacteria decreased during the storage, but despite the decrease in bacteria, the amount of live bacteria was maintained within the standard range, and the addition of ginger and stevia extract had a positive effect on the survival of bacteria. Based on the sensory evaluation results, the sample containing 3% ginger extract and 25% stevia received a higher score from the panalists. Finally, based on all the results, it can be said that the addition of ginger extract and stevia sweetener in gluten-free functional beverage led to the improvement the properties of beverage and it can be introduced as a new functional beverage with favorable nutritional properties. [ABSTRACT FROM AUTHOR]

Fermented beverages have been a constant companion of humans throughout their history. A wide range of products have been developed with time, depending on the availability of raw materials and ambient conditions. Their differentiation was based on the specific characteristics of each product, resulting from the cultivation of different varieties and the variability of environmental conditions and agricultural practices, collectively described by the term 'terroir' that was developed in winemaking. The health benefits that have been associated with their consumption, which include the control of blood pressure and glycemic control, along with immunomodulatory, hypocholesterolemic, hepatoprotective, and antiproliferative activities, directed their re-discovery that occurred over the last few decades. Thus, the dynamics of the microbial communities of fermented beverages during fermentation and storage have been thoroughly assessed. The functional potential of fermented beverages has been attributed to the chemical composition of the raw materials and the bioconversions that take place during fermentation and storage, due to the metabolic capacity of the driving microbiota. Thus, the proper combination of raw materials with certain microorganisms may allow for the modulation of the organoleptic properties, as well as enrichment with specific functional ingredients, enabling targeted nutritional interventions. This plasticity of fermented beverages is their great advantage that offers limitless capabilities. The present article aims to critically summarize and present the current knowledge on the microbiota and functional potential of fermented beverages and highlight the great potential of these products. [ABSTRACT FROM AUTHOR]

Food producers have focused on novel and attractive raw materials with functional properties. Cornelian cherry (Cornus mas L.) fruits contain numerous compounds that may be beneficial for health. Objective: This study aimed to compare and assess the physicochemical properties and amygdalin levels in brandy and liquor prepared from frozen cornelian cherry fruits. Density functional theory-based B3LYP functionals were used to analyze the spectral and optical properties of amygdalin. The contents of the compounds and volatile products of amygdalin decay were found in two spirituose beverages of Cornus mas, using HPLC and GC-MS. Significant differences in their physicochemical properties were detected between the samples. Alcoholic beverages based on cornelian cherry fruits were rich in a wide range of functional ingredients with a low concentration of amygdalin. In silico analysis showed that orbital density diffusion has a major effect on the physical properties of amygdalin, while differences between the polarities of water and ethanol had no noticeable effect on the spectral properties of the compound. Cornelian cherry-based alcoholic drinks might be interesting functional products with rich aromatic bouquets. The amygdalin concentration is low enough to pose no toxicological threat, but rather shapes the tastory bouquet of the products. Levels of amygdalin may be controlled using the same analytical methods for solutions with different ethanol–water ratios. [ABSTRACT FROM AUTHOR]