Search

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]

There is a growing demand from consumers on functional food and beverages. Potential probiotics such as L. lactis could be incorporated into food and beverages as a value-added ingredient. However, sufficient viable cell counts are required to be present in the food or beverages products to confer health benefits to hosts. Therefore, this study aimed to encapsulate food-grade recombinant L. lactis NZ3900 in 1:1, 2:1, and 3:1 ratio of sodium alginate-resistant starch matrix using co-extrusion technique and evaluate its storage stability in coconut water. All the microbeads were spherical with size ranged from 528.33 to 560.67 μm. The microbeads with 2:1 ratio sodium alginate-resistant starch had the highest microencapsulation efficiency (91.1%) and highest survivability (78.4%) after 6 h of simulated sequential digestion. After 4 weeks of storage, L. lactis microbeads had higher survivability in coconut water with 11.4 log10 CFU/g and lesser reduction in total soluble solids than free cells. There was no significant difference (p > 0.05) between the coconut water with free cells and microbeads in terms of pH, titratable acidity, and viscosity after 4 weeks of storage. At the end of the storage, the coconut water with microbeads had pH 3.9, 0.32% malic acid, 5.4 °Brix, 1.4 cP of viscosity, and total colour changes of < 1.26. This study shows that co-extrusion technique with sodium alginate-resistant starch matrix are suitable for the formation of L. lactis microbeads. Moreover, the stability of the L. lactis microbeads in coconut water showed its potential to be marketed as a functional isotonic beverage. [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]

A large amount of residues called secondary raw materials are formed during grape processing, the majority of which are pomace-containing seeds. Pomace is obtained by crushing grapes with subsequent juice separation and appears as a mass consisting of skin, seeds, as well as stalk and comb residues. When compared to the control, the amount of skin in the fermented pomace increased 15 %, while the amount of seeds decreased by about 50 %. The objects of research is juice, wine materials, functional drinks, technological methods and means. The problem is that the samples of juice and dark wine prepared by the "White method" are not provided with a sufficient amount of extract substances, especially compounds that provide functionality. The results of the experiment show that adding 25–30 % wine-alcohol extract of marc to the wine material obtained by the “white method” from the Bayanshira grape variety, and adding 25–30 % alcohol-juice extract to the juice obtained from its own stream, give a positive result. Compared to the control, in the prepared functional wine samples the content of phenolic compounds increased by 100 mg/dm³, and there was also an increase in the amount of vitamins B2, C, PP, B6 and resveratrol. Rational technological parameters for the extraction of biologically active substances from grapes and their structural components have been established. It has been established that mixing fermented pomace with a 30 % wine-alcohol (juice-alcohol or aqueous-alcohol solution) extractant in a 1:3 hydromodule gives the best result. It is of practical importance to enrich low-extracted juices and wines with extracts obtained from the solid parts of the cluster to produce functional drinks [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]

Short‐chain fructooligosaccharides (sc‐FOS) are a soluble dietary fiber with a low calorific value and a sweet taste. The beverage industry is leveraging sc‐FOS in a variety of innovative functional drinks. However, sc‐FOS drinks are vulnerable to microbial spoilage due to the presence of free sugars and high water activity. This study explored the potential of pulsed light (PL) technology to pasteurize water enriched with sc‐FOS at 3% and 6% levels of usage. PL treatments were carried out at 1.7, 1.9, and 2.1 kV for 120, 180, and 240 s, corresponding to fluence ranging between 0.28 and 1.03 J/cm2. The microbial inactivation (of Saccharomyces cerevisiae, Escherichia coli, and Listeria monocytogenes), pH, titratable acidity (TA), total soluble solids (TSS), color profile, and sc‐FOS integrity were investigated. A 5‐log10 inactivation in the microbial populations was obtained at 1.9 kV/ 240 s (equivalent to 0.85 J/cm2 fluence). Of the log‐linear and Weibull models evaluated, Weibull model was found to best‐fit the inactivation kinetics. Insignificant effects of PL were observed on pH, TA, TSS, and color. More than 98% sc‐FOS content was retained in all samples after PL flashing. Therefore, PL technology can be explored as an industrial antimicrobial intervention for functional beverages, including water enriched with sc‐FOS. Practical applications: Short‐chain fructooligosaccharides (sc‐FOS) are a soluble dietary fiber with a low calorific value and a sweet taste. This study explored the potential of pulsed light (PL) technology to pasteurize water enriched with sc‐FOS at 3% and 6% levels of usage. The study establishes that pulsed light (PL) treatment can be an effective nonthermal pasteurization condition for functional water enriched with short‐chain fructooligosaccharides (sc‐FOS). A PL fluence of 0.85 J/cm2 can be employed for the pasteurization of a 3% sc‐FOS drink (considered a source of dietary fiber) and a drink with 6% sc‐FOS (considered a fiber‐enriched drink). PL fluence up to 1.03 J/cm2 has no concerning effect on the total sugars or sc‐FOS content of the water enriched with FOS after PL treatment, thus making it suitable for an industrial application. [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]

In this study, pigmented pectin (grape pectin, GP) was extracted from the peels of black Isabel grapes. This highly methoxylated GP was composed mainly of galacturonic acid, arabinose, and other neutral monosaccharides. Its red color was ascribed to the anthocyanin content, and the main contribution was from malvidin‐3‐O‐glucoside. To improve the yield and color properties of spray‐dried Isabel grape juice powders, maltodextrin (MD) was substituted with this colored GP. When 25% of MD was substituted with GP, the powder yield increased from 46.0% to 60.4%, but it decreased to 21% when the substitution was 40%. GP inclusion increased the encapsulation efficiency of total anthocyanin in powders from 55.70% to 88.66%. When this spray‐dried grape juice powder containing GP was utilized in a jelly recipe (4%–10%), a higher level of inclusion yielded stronger and more brittle jellies. When the jellies containing varying amounts of GP were subjected to in vitro digestion, the formulation with a higher amount of GP yielded a higher recovery of anthocyanins. In addition to being utilized as a carrier agent for spray‐drying applications, this pigmented GP can also be tailored for a variety of applications, such as the development of pH‐sensitive edible films and functional beverage formulations. [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 article explores the potential of microbiology in addressing the challenges of ending hunger and achieving food security. It highlights the importance of collaboration between different sectors, including politicians and scientists. Microorganisms can indirectly contribute to food production by improving soil health and promoting plant growth, as well as through biological control agents that suppress harmful pathogens. They also play a direct role in food production through fermentation processes and the cultivation of fungi and photosynthetic microbes. These innovative approaches have the potential to enhance the quantity, quality, safety, and nutritional value of food products, ultimately contributing to the goal of Zero Hunger. However, it is important to recognize and manage the risks associated with microbial contamination to ensure food safety. [Extracted from the article]

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]

Copyright of Boletín Latinoamericano y del Caribe de Plantas Medicinales y Aromáticas is the property of Universidad de Santiago de Chile and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

The article investigated the encapsulation and characterization of commercial green tea extracts with green encapsulation methods such as inclusion complexation (IC) and ion gelation (IG). Catechin extracts were isolated first by hot water extraction and then by vacuum filtration and the extracts were encapsulated by inclusion complexation and ion gelation methods. Maltodextrin and sodium alginate were used as wall material for inclusion complexation and ion gelation, respectively. The prepared encapsulates were characterized for their encapsulation efficiency and as with FESEM, DSC, XRD, DLS, and FTIR analyses. The IC-encapsulated catechin extracts exhibited high encapsulation yield and encapsulation efficiency at 90.53, and 88.4%, respectively. IG catechin extracts had a high encapsulation yield (86.86%) but exhibited resistance to the release of catechins during encapsulation efficiency study. Characterization of the encapsulated catechin extracts affirmed promising thermal and crystalline properties for future applications as fortificants in functional food products. The IC catechin extracts had superior crystalline properties with a 56.6% increase in relative crystallinity. The thermal property, namely melting temperature enhanced significantly for both IC and IG-based catechin extracts at 118.3–214 °C and 118.6–225.3 °C, respectively. The IC catechin extracts also exhibited better encapsulation yield and efficiency. Highlights: Green encapsulation methods were deployed to encapsulate green tea extract bioactive and thereby have applicability as a functional beverage additive. Both processes of encapsulation produced catechin encapsulate with enhanced thermal characteristics, namely melting temperatures and Cp. The relative crystallinity of catechin encapsulate prepared with the method increased significantly with respect to raw catechin extracts. While both methods ensured high encapsulation yield, the encapsulation efficiency was the best for IC-based encapsulated catechin extracts. [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]

Functional foods contain health-promoting ingredients, which make them beneficial to humans and potentially help in disease prevention or treatment. The demand for functional foods is growing not just in the developed regions, but also in the developing regions of the world such as in Africa due to heightened consumer awareness on the role of foods in human health. African functional foods are foods of African origin that possess various characteristics like prebiotic, probiotic, satiety, immune modulation, stress-reduction, improved memory, and cardiovascular benefits. Traditionally fermented functional foods prepared from cereals like maize, millet, or sorghum abound in many African countries. Traditional fermentation, often spontaneous, utilizes a mixed culture of microorganisms mostly belonging to the lactic acid bacteria and yeast groups. The present review corroborated these pieces of information into the famous African functional foods and beverages, their sources, and quality attributes. Furthermore, functional foods were explained in very clear terms while evaluating the relationship between functional foods and African consumer's health benefits. The study peaked at future work and further considerations on the potential of common functional foods from Africa, which are cheap and readily available to the people. [ABSTRACT FROM AUTHOR]

Blackcurrants are nutrient-rich fruits with a significant amount of bioactive compounds including vitamin C and polyphenols, especially anthocyanins. The high phytochemical content of blackcurrants promotes this fruit to become a valuable functional food ingredient with varying health-promoting activities targeting different consumers including athletes. Athletes experience oxidative stress during intense exercise, which can result in inflammation and reduced exercise performance. Antioxidants such as vitamin C and polyphenols can restore the regular oxidative status of the body. Blackcurrant supplementation has shown potential ergogenic activity to improve athlete performance during high-intensity training. Clinical trials have evaluated the effectiveness of blackcurrant supplementation on exercise performance, fat oxidation, blood lactate levels, muscle fatigue, and cardiac output. Due to the rich nutritional value of blackcurrants, they can be a potential candidate for the development of functional foods targeted at the improved performance of athletes. Blackcurrants can be used as ingredients to develop functional beverages and snacks for athletes as well as gluten-free products for celiac athletes.Blackcurrant is rich in bioactive compounds that can help improve athletic performance. It can be considered a potential bioactive ingredient to develop functional foods for athletes. [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]

Guava and mamey are phenolic- and carotenoid-rich fruits with potential health benefits, but are minimally used as ingredients in functional beverages. The objectives of the present work are to optimize the content of guava and mamey pulps and a stevia solution in the formulation of a functional beverage with high content of bioactive compounds and sensory acceptability using a mixture design analysis, and to analyze its composition after in vitro digestion. The optimized formulation (17.77 and 19.23 g of guava and mamey pulps, respectively; 1% stevia solution) yielded a beverage with 418.21 mg gallic acid equivalents (GAE)/100 mL and 0.20 mg β-carotene/100 mL, and an antioxidant capacity of 213.58, 78.90 and 234.03 mg Trolox equivalents (TE)/100 mL using three methodologies. The mathematical model developed was significant (p < 0.05), according to R2 values between 0.70 and 0.75. α- and β-carotene were quantified during the oral phase of in vitro digestion. Gallic, p-coumaric, ferulic and chlorogenic acids were also identified. The beverage had a general acceptability of 6.72. We conclude that the mathematical model developed was a good predictor of the experimental data and that the optimized beverage contained high bioactive concentrations (phenolics and carotenoids) and was well-accepted by potential consumers. [ABSTRACT FROM AUTHOR]

This study uncovered the impacts of microwave (MW) treatments compared to conventional pasteurization (TP) on the quality of functional citrus–maqui beverages, with added sucrose or stevia. The influence of these thermal treatments on the microbiological burden and phytochemical composition was determined by processing under two MW power levels (600 W and 800 W) and TP at 85 °C for 15 s for 60 days at room temperature (20 °C). The results indicated that, beyond the microbiological quality achieved in the juices treated by both MW and TP technology, there were no differences among the treatments regarding the stability of vitamin C, anthocyanin, and flavanone concentrations. However, anthocyanins were more stable in those beverages with sucrose added, rendering a better red color. Besides, all treatments ensured microbiological stability throughout the entire storage time. In conclusion, MW treatment could be considered as an alternative to TP, which ensures microbial safety, protecting functional compounds associated with health effects. [ABSTRACT FROM AUTHOR]

Indian gooseberry, Amla, is a highly nutritious fruit and one of the richest sources of vitamin C. However, due to its high acidity and astringent taste, it is not suitable for direct consumption. In this study, a blend of amla, guava, and ginger was evaluated as a fermentable substrate by lactic acid bacterial (LAB) fermentation, to improve the quality and stability of this low-pH fruit and to develop a fermented non-dairy beverage. The study results showed that the amla blend was an excellent matrix for LAB growth, with more than 9.38 log10 CFU/mL of viable counts at the end of fermentation. LAB fermentation dramatically increased the total phenolic content, flavonoid content, and antioxidant capacities based on DPPH and FRAP methods. The stability of the fermented amla beverage (FAB) was investigated after storage at 4 °C for 90 days, and there was a healthy bacterial population of 7.43 log10 CFU/mL. The FAB also showed potential as a bio-intervention with enhanced antioxidants, polyphenols, and flavonoids with anti-proliferative activity. Inhibition of the growth of Caco-2 and MOLT 4 cancerous cell lines was observed in a dosage and time-reliant manner, respectively, with considerably high inhibition at 10,000 μg/mL and at 120 min, respectively. This way, lactic acid fermentation can be considered an appropriate tool for developing an amla-based novel bio-intervention with enhanced antioxidants, polyphenols, and flavonoids with anti-proliferative activity and antagonistic efficacy against recurring foodborne pathogens in this post-antibiotic era. [ABSTRACT FROM AUTHOR]

The demand for the preparation of functional and nutrients-rich juice or beverages for the boosting immunity is the prime focus of consumers. So, this study was aim to optimization of different proportion for the preparation of blended juice from beetroots, grapes, turmeric, and lemons by using response surface methodology (RSM) and assessment of the quality parameters such as acidity, ascorbic acid, antioxidant activity and overall acceptability of blend juice were considered. Beetroot is widely recognized for its pigments known as betalains and have been utilized in the development of functional food and beverage products. Beetroots, grapes, turmeric, and lemons have been used in this study to prepare functional drinks, known for their nutritional value and medicinal properties. To optimize the blend juice, the dependent variables mainly beetroot juice, grapes juice, turmeric juice, and lemon juice in the range of 50–60, 30–40, 1–5, and 1–5 mL, were selected respectively. The optimized formulation for blended juice with a maximum desirability value of 0.921, an acidity of 0.60 %, an ascorbic acid of 14.17 mg/100 mL, an antioxidant activity of 93.94 %, and an overall acceptability of 8.07 was finalized at 53.12 mL of beetroot juice, 40 mL of grapes juice, 1.88 mL of turmeric juice and 5 mL of lemon juice.

One of the primary risk factors for hyperlipidemia is an excessively high-fat diet. Due to their phytochemical composition and biological activity, red yeast rice (RYR), sweet potato (Ipomoea batatas L.) leaves and soybeans (Glycine max L.) are known to possess antihyperlipidemia and antioxidants effects. The purpose of this study is to ascertain how beverages containing soybeans, sweet potato leaves, and red yeast rice affect rats fed a high-fat diet in terms of hyperlipidemia, liver damage, and kidney damage. Five groups of rats were used: normal control, positive control using Commercial Smoothie Drink 1 (CSD1), 3.6 ml/day, negative control, and treatment groups receiving beverage doses of 1250 mg/kg and 2500 mg/kg respectively. Following the induction of the high-fat diet in the animals, functional beverage treatment was administered for 14 days starting on day 15 for a total of 28 days. The findings demonstrated that in rats fed a high-fat diet, the administration of functional beverages at a dose of 2500 mg/kg significantly (p

Abstract In the recent past, non-thermal food processing methods have been promoted due to the limitations associated with conventional thermal processing methods such as poor nutrient quality, rheological properties, and sensory characteristics of food products. The microbial and enzyme inactivation in food products subjected to non-thermal processes occurs without the application of heat that in turn results in products of superior quality. Non-thermal food processing for health-promoting beverages is gaining popularity because of the various advantages like processing at ambient temperature resulting in minimal or no changes in the texture, sensory attributes, composition of nutrients, bioactive compounds (antioxidants, anthocyanin, β-carotene and flavonoids), and organic acids. Due to the continuous rise in the research in this field, it is very important to synthesize relevant literature to supplement existing information to benefit all researchers and industrialists in the food processing sectors. This review aims to critically discuss various non-thermal processing technologies like ultrasound, pulsed light, high hydrostatic pressure, supercritical carbon dioxide, cold plasma, membrane technology, and pulsed magnetic field for processing health-promoting beverages. The working principle, effect of non-thermal processing technologies on the nutritional quality, sensory attributes, and elimination of microbial load of health-promoting beverages are also discussed. Most of the studies are performed on a laboratory scale which exhibits the need for the development of industrial-scale trials. Non-thermal processes are potential alternatives to thermal processing methods due to the retention of superior product quality and lower energy requirements. It is concluded that the adaptability of the combination of non-thermal processes along with aseptic packaging and cold temperature storage will result in superior product quality.

This article discusses the issue of food waste and the potential for transforming waste materials into high-value products in the food industry. It emphasizes the need for minimizing waste generation and transitioning to a circular economic model. The article highlights various studies and reviews that explore the valorization of waste materials, such as orange peels, rosehip seed waste, chokeberry pomace, eggplant peel waste, waste melons, waste walnut sawdust, soursop byproducts, and other agricultural waste. These studies demonstrate the potential for creating value-added products and promoting sustainable practices in the food industry. The article concludes by emphasizing the importance of waste valorization and circular economy models for a more sustainable future. [Extracted from the article]

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 Background and Objective: Black grass jelly served in sweet syrup is one of the Chinese and East and Southeast Asian traditional beverages. An innovative enrichment can make it a better functional food. This study innovatively enriched the black-jelly food with formulas of probiotic Lactobacillus plantarum Mar8, honey, D-allulose and mangosteen pericarp extract. The probiotic viability, antioxidant and hypoglycemic potential were investigated as well. Material and Methods: Ready-to-drink functional beverages included mangosteen pericarp extract varied in concentrations of 0.1, 0.2 and 0.4 mg ml-1, D-allulose in honey and encapsulated probiotic Lactobacillus plantarum Mar8 in black grass jelly containing konjac and carrageenan. The probiotic viability, antioxidant activity and hypoglycemic potential were the selective parameters for the functional beverage formulas. The viability of probiotic Lactobacillus plantarum Mar8 was assessed using total plate count method. Antioxidant activity was assessed based on the reaction of 2,2-Diphenyl-1-picrylhydrazyl radical scavenging. Hypoglycemic potential was investigated by counting petite yeast cells after treating with black grass jelly formulas. Significant differences were reported using one-way analysis of variance and Duncan's test. Statistically significance included p-values≤0.05. Results and Conclusion: The probiotic Lactobacillus plantarum Mar8 encapsulated in black grass jelly survived well in the honey, D-allulose and mangosteen pericarp extract formulated beverages. Honey supported the probiotic viability better, producing further antioxidants and high potentials in hypoglycemia than that those of other formulas did. Mangosteen pericarp extract enriched the functionality of the black grass jelly probiotic beverages. However, further studies are needed to assess favorability and stability of this functional food. Conflict of interest: The authors declare no conflict of interest.

Diabetes mellitus is a chronic disease, commonly associated with unhealthy habits and obesity, and it is becoming a serious health issue worldwide. As a result, new approaches to treat diabetes are required, and a movement towards more natural approaches is emerging. Consuming fruit and vegetables is advised to prevent diabetes since they contain several bioactive compounds. A simple and effective strategy to include them in the diets of diabetic and obese people is through beverages. This review aims to report the anti-diabetic potentials of different vegetable and fruit beverages. These functional beverages demonstrated in vitro potential to inhibit α-glucosidase and α-amylase enzymes and to improve glucose uptake. In vivo, beverage consumption showed a reduction of blood glucose, increase of insulin tolerance, improvement of lipid profile, control of obesity, and reduction of oxidative stress. This suggests the potential of vegetable- and fruit-based functional beverages to be used as a natural innovative therapy for the management of diabetes. [ABSTRACT FROM AUTHOR]