Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective

Gupta, Achala; Sanwal, Nikita; Bareen, Mohammed A.; Barua, Sreejani; Sharma, Nitya; Olatunji, Opeyemi Joshua; Nirmal, Nilesh Prakash; Sahu, Jatindra K.

doi:10.1016/j.foodres.2023.113046

Cited by 19 publications

(1 citation statement)

References 92 publications

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“…In addition, to consumers adding collagen to their own drinks (like smoothies or shakes), collagen drinks are a global trend and beverage manufacturers have released many collagen-infused drinks into the market (Cao et al, 2022;Gupta et al, 2023). When the collagen samples were added to smoothies, consumers found no significant differences in the appearance ("like slightly" to "like moderately" on the hedonic scale) of the smoothies (p > 0.05; Table 3).…”

Section: Collagen-in-smoothie Trialmentioning

confidence: 99%

Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply

Amyoony,

Gorman,

Dabas

et al. 2023

Journal of Food Science

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Consumers are adding collagen powder to their diets for its health benefits. However, few studies have investigated consumer perception of collagens produced from different sources. As such, the objective of this study was to evaluate the acceptability and sensory properties of commercially available collagen powders (bovine, marine, and mixed). Two different sensory trials were conducted. First, six different collagen powders were mixed with water and evaluated for their sensory properties and acceptability (n = 98; referred to as collagen‐in‐water). In the second trial, the collagen powders were mixed into strawberry smoothies and their sensory properties were assessed (n = 92; referred to as collagen‐in‐smoothie). Both studies used the 9‐point hedonic scale and check all that apply to evaluate the collagen powders. The results indicated that the collagens could be grouped based on their source when evaluated in water and in a smoothie. Also, the aroma and taste of the marine collagens impacted their acceptability and were associated with fishy, sour, bitter, and salty attributes. Overall, collagen that was low in flavor was more acceptable to the participants in this study.Practical ApplicationRecently, consumers have begun to purchase collagen powder for its health benefits, specifically its positive effects on skin appearance. Understanding the sensory properties of the different collagens can allow for the ingredients to be incorporated into different food products and help promote consumer purchases. Collagen should be mixed into beverages rather than be consumed in water alone to increase acceptability. Also, marine collagen incorporation into foods should be avoided unless off‐aromas and flavors can be masked by other properties.

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Section: Collagen-in-smoothie Trialmentioning

confidence: 99%