Herbal Extracts—New Trends in Functional and Medicinal Beverages

Rodino, Steliana; Buţu, Marian

doi:10.1016/b978-0-12-816397-9.00003-0

Cited by 34 publications

(20 citation statements)

References 54 publications

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“…Maceration and decoction are traditional extraction methods that require very simple equipment. Maceration is usually performed at room temperature [151,152], and it is the most employed technique for extracting compounds of interest from plant raw materials in the alcoholic beverage industry [153]. In small scale extraction, the steps used for maceration are grinding the plant material into small particles to increase the surface area, adding the solvent, and finally pressing out or filtrating.…”

Section: Maceration and Decoctionmentioning

confidence: 99%

“…Water, alcohol, or other solvents can be used, depending on the purpose. Wine, for example, is used in the preparation of vermouths, while vinegar might be enriched in bioactive compounds during or after acetic fermentation, with the maceration of herbal extracts or fruits [151]. Susana Gonzalez-Manzano et al [154] showed that the extraction of flavan-3-ols during maceration reached the highest level at 12.5% ABV, and gallocatechin was primarily extracted from the skin and catechin from the seeds of the grapes.…”

Section: Maceration and Decoctionmentioning

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: Maceration and Decoctionmentioning

confidence: 99%

Section: Maceration and Decoctionmentioning

confidence: 99%

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

Keșa

Pop

Mudura

et al. 2021

Plants

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“…Even though current consumption of herbal teas among population is mainly for weight loss, cosmetic reasons and as supplements, herbal tea when consumed as a part of healthy diet can aid many health benefits. Some of them are useful in prevention of digestive disorders, cardiovascular diseases, respiratory ailments, and dental disorders (Rodino & Butu, 2019).…”

Section: Functional Beverages: An Insightmentioning

confidence: 99%

Functional beverages: Special focus on anti‐diabetic potential

Gayathry

John

2021

Food Processing Preservation

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In recent years, the concept of functional foods and beverages is fast capturing the world's attention. The market growth of functional foods and beverages has been tremendous over the last decade. The reason can be the increased demand for healthy options of food over medicines. Factors such as convenience to incorporate suitable bioactive substances, comparatively easier processing and handling, along with wide acceptance by the population, make functional beverages the most popular category in the functional foods segment. Diabetes is a chronic metabolic disease which is approaching to be the biggest global epidemic of the twenty‐first century. Due to the increased cost of treatment and probable side effects of the synthetic drugs, the possibility of using natural anti‐diabetic agents have been explored extensively nowadays. Numerous studies are being conducted, and the present review tries to cover novel herbal and fruit/vegetable‐based anti‐diabetic functional beverages, current researches, and limitations. Practical applications The concept of “food itself as medicine” is increasing and hence, the demand for functional foods. Functional beverages are a segment in the functional food industry which is comparatively easier to process, handle, and incorporate bioactive compounds. Beverages are a “go and grab product” and attract consumers’ demand. Diabetes is a chronic metabolic disorder and the huge cost of treatment and management of diabetes is a drive for researchers to find alternatives using natural anti‐diabetic agents like phytochemicals. Extensive studies are underway, and the present review attempts to cover various in vitro studies, in vivo models and clinical trials conducted to prove the hypoglycemic properties of novel herbal and fruit/vegetable‐based functional beverages.

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“…Herbal extracts with antioxidant, anti-inflammatory, anticarcinogenic, immunomodulatory, antidiabetic, and neuroprotective effects are alternatives to synthetic drugs and supplements (Karim et al, 2018;Sogut et al, 2020). In addition, many herbs are known to have antimicrobial properties (Rodino and Butu, 2019). The changes in the structure and chemical composition of compounds found in herbs cause differences in antimicrobial effect of the herbs (Gyawali and Ibrahim, 2014).…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Effect of Different Herbal Extracts Against Listeria monocytogenes Strains Isolated from Foods

Şentürk

Aktop

Canberi

et al. 2021

Turkish JAF Sci.Tech.

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Listeria monocytogenes is a foodborne pathogen frequently isolated from food that causes different public health problems. In recent years, antibiotic resistance of pathogens has become an important problem affecting human health. For this reason, it is crucial to develop an alternative to antibiotics. Thus, the antibacterial effects of herbal extracts and essential oils are frequently investigated. In this article, the antibacterial activity of extracts obtained from 16 different herbs using ethanol, chloroform, acetone, and distilled water was evaluated against L. monocytogenes strains. The extract showing the highest antibacterial effect against L. monocytogenes was St. John’s Wort extracted in ethanol (31.72 ±0.52 mm). In addition, Myrtus leaf extracted in ethanol (27.2 ±0.52 mm) and St. John’s Wort extracted in acetone (25.6 ±0.52 mm) showed a high antibacterial effect against L. monocytogenes compared to other extracts. In the study, the solvent ethanol in which St. John’s Wort and Myrtus leaf were extracted showed the highest antibacterial activity. In contrast, the solvent that rosemary extract showed the highest antibacterial effect was acetone. However, the most antibacterial herb extracted in distilled water was peppermint (7.03 ±0.52 mm). The extracts of marjoram and yarrow did not show any antibacterial effect in any solvent used in the study. In conclusion, more studies are needed to determine the antibacterial effects of herbal extracts against pathogens in foods and their use.

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Herbal Extracts—New Trends in Functional and Medicinal Beverages

Cited by 34 publications

References 54 publications

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

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

Functional beverages: Special focus on anti‐diabetic potential

Antibacterial Effect of Different Herbal Extracts Against Listeria monocytogenes Strains Isolated from Foods

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