Tailoring functional beverages from fruits and vegetables for specific disease conditions-are we there yet?

Dey, Gargi; Sireswar, Srijita

doi:10.1080/10408398.2020.1769021

Cited by 17 publications

(14 citation statements)

References 83 publications

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“…Grape wine has been consumed worldwide for centuries, and wine fermented from fruits, i.e., apples, pears and red pitaya, and vegetables, has emerged as a promising approach to enhance sensory and nutritional properties [89]. Pitaya fruit contains high levels of pectin in both peel and pulp, and pectolytic enzymes could be used to increase juice yield before wine fermentation.…”

Section: Winementioning

confidence: 99%

Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review

Huang

Brennan

Kasapis

et al. 2021

Foods

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Red pitaya (Hylocereus polyrhizus, red pulp with pink peel), also known as dragon fruit, is a well-known species of pitaya fruit. Pitaya seeds and peels have been reported to exhibit higher concentrations of total polyphenols, beta-cyanins and amino acid than pulp, while anthocyanins (i.e., cyanidin 3-glucoside, delphinidin 3-glucoside and pelargonidin 3-glucoside) were only detected in the pulp extracts. Beta-cyanins, phenolics and flavonoids were found to increase gradually during fruit maturation and pigmentation appeared earlier in the pulp than peel. The phytochemicals were extracted and purified by various techniques and broadly used as natural, low-cost, and beneficial healthy compounds in foods, including bakery, wine, dairy, meat and confectionery products. These bioactive components also exhibit regulative influences on the human gut microbiota, glycaemic response, lipid accumulation, inflammation, growth of microbials and mutagenicity, but the mechanisms are yet to be understood. The objective of this study was to systematically summarise the effect of red pitaya’s maturation process on the nutritional profile and techno-functionality in a variety of food products. The findings of this review provide valuable suggestions for the red pitaya fruit processing industry, leading to novel formulations supported by molecular research.

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Section: Winementioning

confidence: 99%

Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review

Huang

Brennan

Kasapis

et al. 2021

Foods

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“…The maintenance of stable shelf life is another concern. Above all, the sensory aspects and qualities after the addition of bioactive compounds are another problem which have to be addressed (Dey & Sireswar, 2021).…”

Section: Fun C Tional B E Ver Ag E S: An Ins Ig Htmentioning

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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“…Reactive oxygen species are formed naturally within the biological systems and can potentially create oxidative damage via interaction with biomolecules. The free radicals are also produced by the enzymatic reactions and by external sources, such as pollution, cigarette smoke, and sunlight (Dey & Sireswar, 2020; Han et al., 2007). When excessive free radicals are formed, cellular injury can occur, leading to a broad range of degenerative alterations, such as tissue degradation, cardiogenesis, aging, diabetes, neurodegenerative diseases, and other oxidative stress‐related diseases.…”

Section: Introductionmentioning

confidence: 99%

“…To decrease oxidative stress in the body, adequate antioxidants should be included in the diet (Ramadan‐Hassanien, 2008). Fruits and vegetables are important sources of antioxidant components and scientists believe that consumption of them routinely in the diet reduces the incidence of degenerative diseases (Dey & Sireswar, 2020; Dogan et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

“…

Functional food is a relatively new term used to describe food products that have been enriched with bioactive components with a specific disease-preventive and/or health-promoting effect in addition to their fundamental nutritive value (Gunathilake et al, 2013).Blending fruits and vegetables juice is considered as one of the best methods to develop a functional beverage with improved nutritional quality.Reactive oxygen species are formed naturally within the biological systems and can potentially create oxidative damage via interaction with biomolecules. The free radicals are also produced by the enzymatic reactions and by external sources, such as pollution, cigarette smoke, and sunlight (Dey & Sireswar, 2020;Han et al, 2007).When excessive free radicals are formed, cellular injury can occur, leading to a broad range of degenerative alterations, such as tissue degradation, cardiogenesis, aging, diabetes, neurodegenerative diseases, and other oxidative stress-related diseases.To decrease oxidative stress in the body, adequate antioxidants should be included in the diet (Ramadan-Hassanien, 2008).Fruits and vegetables are important sources of antioxidant components and scientists believe that consumption of them routinely in the diet reduces the incidence of degenerative diseases (Dey & Sireswar, 2020;Dogan et al, 2020).

…”

mentioning

confidence: 99%

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Application of mixture design methodology for development of high antioxidant fruity functional beverage

Sahraee

Ghanbarzadeh

Falcone

2022

Food Science & Nutrition

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Functional food is a relatively new term used to describe food products that have been enriched with bioactive components with a specific disease-preventive and/or health-promoting effect in addition to their fundamental nutritive value (Gunathilake et al., 2013).Blending fruits and vegetables juice is considered as one of the best methods to develop a functional beverage with improved nutritional quality.Reactive oxygen species are formed naturally within the biological systems and can potentially create oxidative damage via interaction with biomolecules. The free radicals are also produced by the enzymatic reactions and by external sources, such as pollution, cigarette smoke, and sunlight (Dey & Sireswar, 2020;Han et al., 2007).When excessive free radicals are formed, cellular injury can occur, leading to a broad range of degenerative alterations, such as tissue degradation, cardiogenesis, aging, diabetes, neurodegenerative diseases, and other oxidative stress-related diseases.To decrease oxidative stress in the body, adequate antioxidants should be included in the diet (Ramadan-Hassanien, 2008).Fruits and vegetables are important sources of antioxidant components and scientists believe that consumption of them routinely in the diet reduces the incidence of degenerative diseases (Dey & Sireswar, 2020;Dogan et al., 2020).

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Tailoring functional beverages from fruits and vegetables for specific disease conditions-are we there yet?

Cited by 17 publications

References 83 publications

Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review

Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review

Functional beverages: Special focus on anti‐diabetic potential

Application of mixture design methodology for development of high antioxidant fruity functional beverage

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