An Overview of Functional Beverages

Dini, Irene

doi:10.1016/b978-0-12-816397-9.00001-7

Cited by 31 publications

(23 citation statements)

References 18 publications

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“…According to the WHO, probiotics are defined as "live microorganisms able to give, when administered in adequate amounts, many health benefits to the host". It is also considered that they have a beneficial effect upon health with a minimum of 10 9 cells per daily dose [119]. Probiotic organisms must have the ability to resist gastric juices, exposure to bile, and proliferate and colonize the digestive tract.…”

Section: Probiotic and Prebiotic Fruit-based Fermented Beveragesmentioning

confidence: 99%

“…Probiotics can increase the activity of enzymes, improve the intestinal barrier function, generate substances with antibacterial or bactericide effects, can modify the pH, modulate host immune function, intestinal carcinogenesis, cholesterol uptake, and competitive deprivation of pathogenic bacteria [122], alleviate lactose intolerance symptoms, atopic dermatitis symptoms in children, prevent the risk of allergy in infancy, and help with inflammable bowel disease (IBD) and irritable bowel syndrome (IBS) symptoms [123]. As a side effect, the long-term use of probiotics under antibiotic selection pressure could cause antibiotic resistance, and the resistance gene could be transferred to other bacteria [119].…”

Section: Probiotic and Prebiotic Fruit-based Fermented Beveragesmentioning

confidence: 99%

“…At low pH and high temperature, the most stable prebiotics are GOS, while inulin and FOS are less stable [132]. Consumption of prebiotics leads to several benefits, which include increased calcium absorption and enhanced bone mineralization during pubertal growth [129], alleviating the symptoms of IBS [132], protecting against Crohn's disease, ulcerative colitis, and inducing weight loss [119].…”

Section: Probiotic and Prebiotic Fruit-based Fermented Beveragesmentioning

confidence: 99%

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Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

Keșa

Pop

Mudura

et al. 2021

Plants

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It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.

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Section: Probiotic and Prebiotic Fruit-based Fermented Beveragesmentioning

confidence: 99%

Section: Probiotic and Prebiotic Fruit-based Fermented Beveragesmentioning

confidence: 99%

Section: Probiotic and Prebiotic Fruit-based Fermented Beveragesmentioning

confidence: 99%

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Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

Keșa

Pop

Mudura

et al. 2021

Plants

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“…Alkaloids represent a substantial group of compounds present in plants possessing diverse medicinal properties [23]. Phytosterols naturally show lipid-lowering effects by diminishing cholesterol absorption and also produce protective outcomes against cardiovascular illness, diabetes, possible cancer, and hepatic disease [24]. [25].…”

Section: Antioxidant Activitymentioning

confidence: 99%

Study on Phytochemical Profile and Antioxidant Activity of Achyranthes aspera Whole Plant

Manandhar

Bajgain

Neupane

2021

IJBcRR

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This study aims to establish qualitative as well as quantitative phytochemical profiles and determine the free radical scavenging activity of phytochemical constituents of the entire plant of Achyranthes aspera Linn. The extraction of dried plant material was carried out by cold maceration with methanol followed by partitioning with ethyl acetate. Preliminary phytochemical screening of the plant was carried out by performing various chemical tests. Phenolic and flavonoid contents were determined by Folin-Ciocalteu and Aluminum chloride methods, respectively. Antioxidant activity was studied using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method. The result of study revealed the presence of flavonoids, alkaloids, terpenoids, phytosterols, tannins, saponins, phenolic compounds, and carbohydrates. Total phenolic content, total flavonoids content, and antioxidant activity of the extract were found as 209.007 µg GA/mg, 17.59 µg QE/mg, and 25.12% (100 µg/mL), respectively. The study showed that plant could be a source of antioxidant compounds.

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“…Para Islam & Kabir (2019) las bebidas que son formuladas por uno o más ingredientes naturales contienen nutrientes y otras sustancias, como a n t i o x i d a n t e s , a m i n o á c i d o s e s p e c í fi c o s y flavonoides - (Dini, 2019). Un ingrediente usado para la formulación de bebidas viene a ser la Stevia que reemplaza al azúcar otorgando un valor de 300 veces más dulce.…”

Section: Introductionunclassified

Capacidad antioxidante y contenido de fenoles en una bebida de Eugenia stipitata edulcorado con Stevia

Castañeda

Chamoli

2022

Rev. cient. UNTRM, Cienc. nat. ing.

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El objetivo de la presente investigación fue determinar el contenido de fenoles totales y la capacidad antioxidante presentes en una bebida de Eugenia stipitata “arazá” edulcorado con Stevia (BAES). Se formularon diluciones de 1:3, 1:4 y 1:5 con cantidades de Stevia de10g/L, 12g/L, 15g/L. Se evaluaron características fisicoquímicas, características sensoriales y vida útil. El Tratamiento 1(T1) presentó la más alta cantidad de compuestos fenólicos mostrando diferencia significativa ante los demás tratamientos y el tratamiento 8 mostró menor presencia; en la capacidad antioxidante DPPH IC50 notamos que T1 también presentó mayor capacidad antioxidante. La caracterización fisicoquímica BAES mostró un pH entre 2.93 y 2.9 con presencia de azucares reductores en todos los tratamientos, la acidez titulable se encontró en un rango de 0.672 y 0.409. Para los panelistas el tratamiento 2 fue el mejor, con una calificación cercana a 8 que corresponde a la categoría de “Me gusta mucho”, los 15 días transcurridos provocó un ligero aumento de la acidez titulable, así como una disminución de los niveles de pH, pero no se alteraron de manera significativa. Se concluye que, a las concentraciones utilizadas en las formulaciones, BAES es una bebida con presencia de actividad antioxidante y concentración de compuestos fenólicos totales.

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An Overview of Functional Beverages

Cited by 31 publications

References 18 publications

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

Study on Phytochemical Profile and Antioxidant Activity of Achyranthes aspera Whole Plant

Capacidad antioxidante y contenido de fenoles en una bebida de Eugenia stipitata edulcorado con Stevia

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