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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]

Almond milk is one of the popular plant-based milks due to its nutritional properties and health benefits. Recently, using alternative raw materials instead of Camellia sinensis tea has attracted more attention in order to increase kombucha's health benefits and improve sensory properties. This study aimed to obtain a beverage with enhanced functional properties by fermenting almond milk with kombucha as a new substrate source, providing an alternative to kombucha derived from green tea. In this context, we prepared kombucha beverages using green tea (KT) and almond milk (AMK) and analyzed specific dynamic parameters at different fermentation times (up to 14 days) to evaluate the effects of substrate sources. According to the results, as fermentation progressed, the pH and total soluble solids decreased and titratable acidity increased in both kombucha beverages. On the 14th-day samples, AMK exhibited the highest values in terms of DPPH radical scavenging activity (96.90%), CUPRAC (1.28 mmol Trolox/g), and total phenolic content (611.66 mg GAE/L). In AMK, the highest counts were reached on the 14th day of fermentation for acetic acid bacteria (7.99 log CFU/mL) and yeast (7.23 log CFU/mL), while the highest lactic acid bacteria value was determined on the 7th day of fermentation in AMK (7.44 log CFU/mL). On the 7th and 14th days of fermentation, acetic, gluconic, glucuronic, lactic and citric acids were detected at the highest levels in the AMK sample. Kombucha beverages showed suitable ethanol levels (0.35–0.74 g/L). The findings show that almond milk can be used as an alternative raw material in the development of kombuchas with higher bioactive potential and contribute to optimizing the fermentation process. [ABSTRACT FROM AUTHOR]

Curcumin is a lipophilic polyphenol with poor solubility and stability. This review summarizes the structural and physicochemical characteristics of curcumin and explores the various carrier materials to achieve nanocurcumin, with a view to elucidating their respective advantages and drawbacks. Furthermore, the review emphasizes the applications of curcumin in different food products, ranging from milk products and beverages to meat products and dressings. By highlighting these applications, this review offers invaluable insights into the potential for incorporating curcumin into a diverse range of food items, thereby capitalizing on its health-promoting properties. [ABSTRACT FROM AUTHOR]

Summary: Unhealthy dietary patterns are a major contributor to obesity worldwide, leading to various adverse metabolic effects such as elevated liver enzyme levels and increased cholesterol concentrations. This study investigates the potential of cascara kombucha as a functional beverage to provide health benefits in both in vitro and in vivo models. Our results indicate that kombucha fermentation enhances the bioactive compounds in cascara, including polyphenols and flavonoids. The in vitro study found that cascara kombucha effectively decreased free radicals (DPPH and ABTS) levels, α‐amylase, and lipase activity, suggesting its potential to act as an antioxidant and modulate carbohydrate and lipid metabolism. In a mouse model, oral administration of cascara kombucha at a dose of 300 mg/kg body weight for 28 days successfully decreased fasting blood glucose levels, improved liver health by reducing aspartate transaminase and alanine transaminase levels, and lowered serum cholesterol content induced by a fat‐enriched diet compared to the untreated group. The levels of superoxide dismutase and catalase, suppressed by the fat‐enriched diet, were restored to normal. Additionally, cascara kombucha downregulated genes associated with inflammation induced by a fat‐enriched diet, including tnf‐α, IL‐6, IL‐1β, and cox‐2. It also positively affected the balance of intestinal microflora in mice by reducing coliform density and enhancing probiotic populations. These findings highlight the potential of cascara kombucha as a promising approach to addressing health issues caused by poor dietary habits and metabolic imbalances. [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]

Summary: Fermentation is an age‐long food processing tool used to preserve and develop functional foods and beverages. Fruits in particular have a very short shelf life due to their high water activity, favourable to microbial decomposition and spoilage, while legumes are protein‐rich crops that require improved protein digestibility. These are some standout reasons for applying this tool to develop fermented fruit‐ and legume‐based products. From multifarious fruit‐based beers, non‐alcoholic beverages and alcoholic drinks to legume‐based condiments and meals, fermentation has been used over time in Africa to enhance the food security, safety, nutrition, healthfulness and livelihoods of the people. As the nutrition and economic prospects of African fermented fruit‐ and legume‐based products are huge not only to the African continent but globally (as African diasporans and their interracial friends, spouses and relatives are notably consuming them), they are fraught with opportunities and challenges. This review describes the production factors (including raw material selection, processing techniques, environmental conditions and the role of microorganisms) and health benefits of these African fermented products. Safety concerns, fermentation challenges and other considerations are also discussed. Further studies targeting fermentation and production of novel, healthy and safer fruit‐ and legume‐based African food products are warranted due to their potential positive contribution to African and global hunger and malnutrition issues. [ABSTRACT FROM AUTHOR]

In this study, lactic acid bacteria were primarily collected from plant sources, and a bacterial library was constructed. To avoid duplicate isolates, the collected bacteria were classified by restriction enzyme cleavage polymorphism analysis of 16S rDNA. Most of the strains grew poorly in milk, with the exception of Lactococcus lactis, which showed good fermentability in milk, leading to the selection of L. lactis SIY8. Strain SIY8 exhibited a pronounced ability to induce interleukin 12. Furthermore, when strain SIY8 was cocultured with L. delbrueckii ssp. bulgaricus, the growth of the latter was promoted in the fermentation of milk. The resultant fermented milk had a higher free amino acid content than regular yogurt, potentially influencing its taste. [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]

The demand for safe and eco-friendly natural colourants has risen, leading to a growing interest in colors present in different flowers and vegetables. Different biotic sources have different coloring moieties but colors like red and green are always in great demand. This factor led to study colors present in beetroot, which not only have a vibrant red hue but also possess medicinal properties too. In this study, the focus was on extracting natural color from Beetroot (Beta vulgaris) and then studies were carried out to enhancing its shelf life by complexation with inorganic salts along with stability study of red pigment i.e. betalains present in them. Spectroscopic techniques like UV VIS and IR were used to observe changes after metal chelation. The study offers valuable insights into the extraction of betalains and its subsequent complexation with inorganic salts to enhance stability that may open opportunities for the development of functional food and beverage having stable natural color replacing their synthetic counterparts. [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]

Recently, more consumers are interested in purchasing probiotic food and beverage products that may improve their immune health. The market for functional foods and beverages that include Bifidobacterium is expanding because of their potential uses in both food and therapeutic applications. However, maintaining Bifidobacterium's viability during food processing and storage remains a challenge. Microencapsulation technique has been explored to improve the viability of Bifidobacterium. Despite the technical, microbiological, and economic challenges, the market potential for immune-supporting functional foods and beverages is significant. Additionally, there is a shift toward postbiotics as a solution for product innovation, a promising postbiotic product that can be incorporated into various food and beverage formats is also introduced in this review. As consumers become more health-conscious, future developments in the functional food and beverage market discussed in this review could serve as a reference for researchers and industrialist. [ABSTRACT FROM AUTHOR]

mice. The researchers found that both lactobacillus and saffron had antidepressant effects, with lactobacillus showing a stronger effect. The study suggests that probiotics and saffron may have potential as alternative or complementary treatments for depression.Overall, this document provides a range of articles from the Journal of Food Science that cover topics such as historical recipes, food history, food technology, nutrition, and health. These articles offer valuable insights into various aspects of food science and can be useful for library patrons conducting research in these areas. [Extracted from the article]

This study investigated the use of microencapsulated Asiatic pennywort (Centella asiatica) (CA) as a functional ingredient to formulate a novel chocolate oat milk beverage. The main objectives of the study were to characterize and encapsulate bioactive components from CA and to determine the polyphenol content and sensory properties of the beverage. CA extract was microencapsulated using maltodextrin and gum Arabic as carriers and subsequently freeze‐dried to produce microcapsules. Microencapsulated CA was incorporated into chocolate oat milk at varying concentrations. Polyphenol content of the beverages was quantified using liquid chromatography–mass spectrometry. Consumer acceptability and sensory perception of the beverages were evaluated through an acceptance test and a check‐all‐that‐apply test, respectively, to assess the sensory characteristics of the chocolate oat milk beverage. CA fortified chocolate oat milk contained fourteen polyphenols. Increasing the concentration of microencapsulated CA led to an increase in the polyphenol content of the beverage. Among the identified polyphenols, asiatic acid and asiaticoside stood out as the unique and most abundant compounds in CA (p < 0.05). Additionally, the incorporation of cocoa powder into the beverage further contributed to the polyphenol content, introducing bioactive compounds such as benzoic acid, caffeic acid, catechin, chlorogenic acid, kaempferol, luteolin, madecassic acid, p‐coumaric acid, and quercetin. Evaluation of consumer acceptability revealed that chocolate oat milk beverages containing 2% and 4% microencapsulated CA were liked by consumers. However, beverages with higher concentrations of CA were perceived as less acceptable, characterized by grassy, bitter, and earthy attributes. In conclusion, this study demonstrates the potential of microencapsulated CA as a functional ingredient in chocolate oat milk beverages. Practical Application: This study reveals new insights on the microencapsulation of bioactive compounds in CA, proposing its potential as a novel functional ingredient in food and beverage applications in Western markets. The study revealed microencapsulated CA retained polyphenols in CA including asiatic acid and asiaticoside responsible for its bioactive properties. Consumer perception of CA added to oat milk revealed that it can be added at an acceptable level of 4%; however, higher amounts can decrease consumer acceptability. As practitioners explore the incorporation of CA as a functional component in food products, it is crucial to explore preservation techniques for the sensitive bioactive components while balancing the optimal amount of CA to enhance overall consumer liking. [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]

Kombucha, a fermented tea beverage, has seen a significant rise in global popularity. This increase is attributed to its reported health benefits and extensive cultural heritage. The comprehensive review examines kombucha through microbiology, biochemistry, and health sciences, highlighting its therapeutic potential and commercial viability. Central to kombucha production is the symbiotic culture of bacteria and yeasts (SCOBY), which regulates a complex fermentation process, resulting in a bioactive-rich elixir. The study examines the microbial dynamics of SCOBY, emphasizing the roles of various microorganisms. It focuses the contributions of acetic acid bacteria, lactic acid bacteria, and osmophilic yeasts, including genera such as Saccharomyces, Schizosaccharomyces, Zygosaccharomyces, Brettanomyces/Dekkera, and Pichia. These microorganisms play crucial roles in producing bioactive compounds, including organic acids, polyphenols, and vitamins. These bioactive compounds confer therapeutic properties to kombucha. These properties include antioxidant, antimicrobial, anti-inflammatory, antidiabetic, antihypertensive, cancer prevention, hepatoprotective, and detoxifying effects. The review also explores the growing market for kombucha, driven by consumer demand for functional beverages and opportunities for innovative product development. It emphasizes the necessity of standardized production to ensure safety and validate health claims. Identifying research gaps, the review highlights the importance of clinical trials to verify therapeutic benefits. Ultimately, this study integrates traditional knowledge with scientific research, providing directions for future studies and commercial expansion, emphasizing the role of kombucha in health and wellness. [ABSTRACT FROM AUTHOR]

Tea is one of the most consumed drinks in the world, second only to water, and is renowned for its wide range of health benefits.This study examined the development of tea blends from blends of Ficus capensis, and Justicias ecunda leaves. Dried leaves of F. capensis and J. Secunda were milled, sieved, and processed into tea using a three-level factorial design. The process was modelled and optimized. The tea was evaluated for physicochemical, phenolic compounds profile, antioxidants, and functional groups using standard procedures. The blood-boosting potentials of the herbal tea blends were investigated through animal experiment and haematological evaluations were carried out on the fed animals. The results gave the optimal extracts blends of 48 g/100 g of F. capensis and 52 g/100 g of J. secunda. Antioxidants showed 2,2-diphenyl-1-picryl-hydrazl value of 6464.95 ± 1.97 µmol Trolox equivalents/100 g, ferric reducing power (40.13 ± 0.07 mmol Fe2+/100 g), and metal chelating (57.40 ± 0.62%). Physicochemical property showed total dissolved solids value of 6.51 ± 0.11 mg/g, *L (78.35 ± 0.42), *a (3.14 ± 0.09), and*b (13.57 ± 0.12). Phenolic compounds profile showed the presence of epicatechin (115.63 ± 0.052 mg/100 g), which have been associated with ability to improve healthy-living and lower the risk of some degenerative health issues. The in vivo results showed that developed tea was able to recover up to 95.28% of the packed cell volume, red blood cell (94.78%), and haemoglobin (97.52%), which compared well with the commercial product. The study showed the potential application of F. Capensis and J. Secunda leaves extracts in the formulation of functional beverage. The formulation procedures is scalable and has domestic and industrial applications. The tea blend could serve as a functional food ingredient and beverage to improve human health. [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]

Functional foods and drinks benefit human health beyond adequate nutritional effects. The rising popularity of functional beverages (FBs) is associated, among others, with their convenience and capacity to meet consumer needs. This research study aimed to explore the predictors of consumers' intentions toward functional beverages FBs and develop guidelines for how producers and retailers could develop adequate strategies regarding the products. The online questionnaire survey examined consumers' willingness to purchase (WTP) FBs in three categories: (i) yogurts, kefirs; (ii) isotonic, hypertonic, and hypotonic drinks; (iii) smoothie drinks, and fruit/vegetable cocktails. The questionnaire considered consumers' values, attitudes, and intentions toward FBs. A four-stage hierarchical multiple regression was undertaken. Predictors of WTP products from the selected groups differed. Women were more willing to buy fruit and vegetable-based FBs than men. Reward from using functional foods was the strongest predictor of consumers' WTP dairy FBs and sports drinks. We suggest conducting an experimental study in the future, which should allow us to best determine cause-and-effect relationships between values and attitudes and WTP FBs. Food habits are essential determinants of consumer intentions toward FBs; hence, we suggest promoting healthy nutrition habits within public–private partnerships. Retailers that offer health foods and employ societal retailing may disclose this information in sustainability reporting. The originality of this study resides in designing a model for assessing consumers' attitudes and intentions toward FBs belonging to three selected categories. Previous studies were usually focused on the functional food market in Asian countries. We examined consumers' WTP FBs in a European country. [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]

Turmeric Kombucha, a fermented drink combining the anti-inflammatory properties of turmeric, represents a promising product of functional beverage market. In order to successfully bring Turmeric Kombucha to market, it is essential to evaluate its commercialization potential. This involves assessing the Business Model Canvas (BMC) and financial feasibility metrics. This study aims to determine the feasibility and strategies for successfully commercializing Turmeric Kombucha for development a business plan with scale up the production of Turmeric Kombucha. The result indicate that Turmeric Kombucha has a viable business model with 9 elements. Based on financial shows that Net Present Value (NPV) of $ 13,405,417.62, an Internal Rate of Return (IRR) of 71.42 %, a Payback Period (PP) of 0.59 years, and Break-Even Point (BEP) metrics of 3,173 units and $ 4,914.46. The analysis shows strong financial viability and significant growth potential for Turmeric Kombucha, supported by sustainable and efficient supply chain partnerships. The features and characteristics of the obtained results in this study, namely: a) high consumer interest from health-conscious individuals over 18 years old; b) health benefits of Turmeric Kombucha include hepatoprotective, immunomodulatory, antidiabetic, and antioxidant properties; c) key resources include efficient production processes, user-friendly equipment, and adequate human and financial resources. The practical application of these results involves strategies for scale up of market expansion, quality standardization, and supply chain enhancement. Customer relationships are fostered through direct and indirect distribution channels such as marketplaces, word-of-mouth, and retail stores [ABSTRACT FROM AUTHOR]

Minasarua is a traditional beverage from Bima, West Nusa Tenggara Indonesia which consists of spices, fermented black glutinous rice (FBGR), tai mina (dried blondo) and palm sugar. The product is consumed by local people with various formulas, especially in terms of types and quantities of spices and FBGR. This study aimed to optimize the formula of Minasarua which has optimum antioxidant activity. The method used was D-Optimal Mixture Design using Design Expert 13 software with independent variables, namely ginger, turmeric, Javanese chili pepper (JCP), pepper and FBGR. There were 21 formulas of Minasarua with different percentages of each component observed in this research. The antioxidant activity (DPPH method), total phenolic content (Folin Ciocalteu method), total flavonoid content (aluminum chloride colorimetric assay) and total anthocyanin (pH differential method) were tested using a spectrophotometer in response to all the formulas. The results of the optimization showed that Minasarua with 16.59 % ginger, 0.30 % turmeric, 4.50 % JCP, 3.83 % pepper and 74.78 % FBGR were able to respond to the antioxidant activity of 51.23 mg TE/100 g, with total phenolic, flavonoid and anthocyanin were 112.03 mg GAE/100 g, 278.31 mg QE/100 g and 1.14 mg/100 g, respectively, and the desirability of 0.98. There was no significant difference between the predicted and verification values of the 4 responses. Therefore, this formula is recommended as the best formula which has an optimum antioxidant activity to produce Minasarua as a functional beverage. [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]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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.)

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]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

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]

Summary: In the sports protein beverage market, the demand for plant‐based substitutes is rising. Sunflower press‐cake, a protein‐rich by‐product, offers a compelling alternative to traditional options like soy, pea, or rice proteins. With its natural allergen‐free composition, sunflower proteins are suitable for individuals with soy or nut allergies, broadening the market of allergen‐free protein products. This study focuses on the characterisation of micronized dehulled sunflower press‐cake (DSPC) and preliminary explores its valorization in a protein‐rich beverage. Micronization treatment was applied to the DSPC, since the reduction in particle size positively influences sensory attributes. The comprehensive analysis of micronized industrial DSPC revealed a high protein content (44.35 g/100 gDB), elevated polyphenol levels (33.75 mgGAE/gDB) and positive outcomes in water and oil holding capacities. However, proteins showed low in vitro digestibility (42.82%) and poor solubility (~10%). Additionally, the high phytate content (5.00 g/100 g) prompted consideration for nutritional implications, whether positive or negative. From the analysis of the volatile profile, the diverse array of compounds revealed the absence of off‐odours typically formed during autoxidation. In view of the potential application within a functional beverage formulation intended for athletes, four aqueous dispersions, featuring two different percentages of micronized DSPC (25% and 16% w/v) and pH levels (6.5 and 3.5), were prepared and tested for rheological properties. [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]

Wedang is a beverage that comes from a blend of spices that are often found in Indonesia. The mixture of spices used in making wedang can affect the taste, color and content inside. One of the wedang that can be found is wedang seroja, a wedang that made from a mixture of lemongrass, rosella and ginger in varying proportions. Wedang seroja tea bag is an innovation to serve the wedang easily. The proportion of spices in the mixture can influence the characteristics of the mixture of spice and steeping water. Therefore, this research aims to develop a wedang seroja tea bag product and observe the characteristics of the product by physical and chemical analysis of the dry spice mixture and steeping water of wedang seroja tea bag. The sample was made in three repetition and each sample were analyzed three times (triplo). The results of the study carried out on wedang tea bag with a composition of 20% lemongrass, 70% rosella and 10% ginger, it was found that the wedang tea bag seroja dry spice mixture had a moisture content of 15.90% and an ash content of 6.37% while the steeping water has a pH of 2.10 and objective color testing results with an L value of 43.56, a value of +23.25, and b value of +21.56. The 70% of rosella in the dry spices mixture of wedang seroja tea bag has a big role on the product characteristics. [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.

This study objects are juices from melon, watermelon, and pumpkin, as well as additives from apples, plums, pears, bell peppers, beets, carrots, aloe, melissa, and nettle. The problem addressed is minimizing melon crop losses. The research relevance stems from the need to reduce these losses. The development of multicomponent juices is aimed at the more efficient utilization of melon crops, contributing to the minimization of crop losses. Optimal component proportions were determined using sensory evaluation of organoleptic characteristics on a 5-point scale. The results showed that juice compositions with optimal component proportions have high organoleptic qualities and functional orientation. For melon juice, the optimal ratio was as follows: melon juice – 55 %, apple juice – 30 %, green bell pepper juice – 10 %, aloe juice – 5 %. For watermelon juice: watermelon juice – 65 %, plum juice – 25 %, beet juice – 5 %, melissa juice – 5 %. For pumpkin juice: pumpkin juice – 60 %, pear juice – 20 %, carrot juice – 15 %, nettle juice – 5 %. Critical control point (CCP) analysis was conducted at each production stage, from raw material acceptance to packaging and storage of the final product. This analysis identified potential risks and established control measures to minimize them. Developing multicomponent juices based on melon crops with plant based enriching additives allows the creation of products with high organoleptic qualities and functional orientation, contributing to efficient use of melon crops and reducing crop losses. Implementing the HACCP system at all production stages ensures product safety and high quality. This research offers a practical approach for the food industry to produce high-quality, functional beverages that maximize crop yields and ensure consumer safety. [ABSTRACT FROM AUTHOR]

Around the world, the market for plant‐derived beverages is one of the fastest‐expanding segments in the functional and specialty beverage areas of newer food product development. Consumers are increasingly likely to choose alternatives to bovine beverages due to factors including lactose intolerance, hypercholesterolemia prevalence, allergies to bovine beverages, and preference for vegan diets that contain functionally active ingredients with health‐promoting characteristics. Due to health, ecological, and ethical concerns, many customers are interested in reducing their usage of animal products like bovine milk. A variety of plant‐based beverage substitutes are being created by the food sector as a result. To create viable alternatives, it is first necessary to provide an overview of the chemical composition, structure, features, and nutritional attributes of ordinary bovine milk. Sensory acceptability in the case of substitutes for beverages made from legumes is a significant barrier to their widespread acceptance, and thus saliva acts as a sophisticated fluid that serves a variety of purposes in the cavity of the mouth. Designing and producing next‐generation plant‐based beverages that mimic the physicochemical and functional qualities of conventional bovine‐based beverages is gaining popularity, and many of these products can be thought of as colloidal materials that contain the particles or polymers that give them their unique qualities NG‐PB foods can have a wide range of rheological qualities, such as fluids with low viscosity (such as plant‐based beverages), high‐viscosity liquids (like creams), soft liquids (like yogurt), as well as hard solids (such as some cheeses). [ABSTRACT FROM AUTHOR]

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]