Special Issue "Probiotic Functional Beverages"

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: 30 June 2018

Special Issue Editors

Guest Editor
Dr. Barbara Speranza

Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
Guest Editor
Dr. Maria Rosaria Corbo

Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy

Special Issue Information

Dear Colleagues,

Increasing public awareness of healthy lifestyle has recently prompted the demand for foods with health-benefiting properties. Thus, probiotic functional beverages with attractive nutritional properties and therapeutic significance have gained importance. Besides dairy-based beverages, these products are also obtained from other matrices, such as cereals, soy, fruits, and vegetables.

This Special Issue will report on the scientific advances in the emerging area of functional probiotic beverages, focusing on commercially available products, as well as on the potential health benefits related to their consumption.

Dr. Barbara Speranza
Dr. Maria Rosaria Corbo

Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) is waived for well-prepared manuscripts submitted to this issue. Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers

This special issue is now open for submission, see below for planned papers.

Planned Papers

The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.

Title: Probiotic Carbonated Functional Whey Beverages: Development and Quality Evaluation


Affiliation: Dairy Technology Center of the Institute of Food Technology- Brazil.

Abstract: Whey proteins have excellent nutritional characteristics, due to their composition, which is rich in essential amino acids with high bioavailability. Despite the advantages that cheese whey presents in nutritional terms, it has a high biochemical oxygen demand (BOD) and a considerable polluting potential. For these reasons, food manufacturers have opted to add the whey in the formulation of many products.

Beverages added with vitamins, probiotics, prebiotics, minerals and bioactive compounds (antioxidants) with health functions are increasingly popular and have driven market growth in the recent years.

Thus, this work aimed to develop a carbonated probiotic functional pasteurized beverage from cheese whey and evaluate its microbiological, physical and chemical characteristics after production and during storage. The viability and stability of probiotic cultures, the microbiological characteristics, the titratable acidity and the sedimentation of this product were monitored during refrigerated storage for a month. In a preliminary step, the probiotic culture to be added was defined. The production of carbonated beverage from cheese whey, with an added probiotic, proved to be a simple technology and the product was suitable for incorporation of the probiotic Bifidobacterium animalis subsp. lactis. This added culture showed good viability and stability during storage. The microbiological quality of the beverage met Brazilian legal standards. The pH and titratable acidity of carbonated beverage with an added probiotic remained stable during storage and slight sedimentation was observed after one week of refrigerated storage.

Back to Top