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Beverages 2016, 2(2), 14; doi:10.3390/beverages2020014

Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages

1
Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología, FEMSA, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
2
Department of Food Technology, University of Lleida, Rovira Roure 191, Lleida 25198, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Tatiana Koutchma
Received: 31 March 2016 / Revised: 16 May 2016 / Accepted: 30 May 2016 / Published: 3 June 2016
(This article belongs to the Special Issue Advanced Technology in Beverage Processing)
View Full-Text   |   Download PDF [221 KB, uploaded 3 June 2016]

Abstract

Eating habits of western populations are changing due to modern lifestyles. As a result, people are becoming more susceptible to chronic and degenerative diseases. This fact has motivated the food industry to develop functional products that could decrease the incidence of those disorders. It is well known that fruit juices, milk and soymilk possess high concentrations of antioxidant and bioactive substances. Hence, the development of these functional beverages is a potential way to take advantage of their nutritional properties and exotic flavors that could attract the interest of consumers. At the same time, application of the right preservation treatment is of high relevance in order to obtain safe products with convenient shelf life and high concentration of health-related compounds. This fact represents a great challenge that scientists and technologists are currently facing. Today, novel preservation processes such as high hydrostatic pressure (HHP), high intensity pulsed electric fields (HIPEF) and ultrasound (US), among others, are being evaluated as an alternative to heat pasteurization, obtaining promising results. Hence, this review gathers the most relevant information about the development of mixed beverages containing fruit juices and milk or soymilk. Furthermore, the advantages and drawbacks of the application of non-thermal treatments for functional beverages’ preservation with high content of bioactive compounds are also mentioned. View Full-Text
Keywords: functional beverages; mixed beverages; non-thermal processing; high hydrostatic pressure; high intensity pulsed electric fields; ultrasound; antioxidant properties; bioactive compounds functional beverages; mixed beverages; non-thermal processing; high hydrostatic pressure; high intensity pulsed electric fields; ultrasound; antioxidant properties; bioactive compounds
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Morales-de la Peña, M.; Welti-Chanes, J.; Martín-Belloso, O. Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages. Beverages 2016, 2, 14.

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