Special Issue "Probiotic Functional Beverages"

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

Deadline for manuscript submissions: closed (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
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Guest Editor
Dr. Maria Rosaria Corbo

Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
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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 (1 paper)

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Research

Open AccessArticle Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation
Received: 26 June 2018 / Revised: 5 July 2018 / Accepted: 9 July 2018 / Published: 12 July 2018
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Abstract
Whey proteins have excellent nutritional characteristics due to their levels of essential amino acids with high bioavailability. However, they have a high biochemical oxygen demand (BOD) and a considerable polluting potential, thus, food manufacturers have opted to add whey to food formulations. The
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Whey proteins have excellent nutritional characteristics due to their levels of essential amino acids with high bioavailability. However, they have a high biochemical oxygen demand (BOD) and a considerable polluting potential, thus, food manufacturers have opted to add whey to food formulations. The demand for beverages, containing vitamins, probiotics, prebiotics, minerals, and bioactive compounds (antioxidants) with health benefits, has increased and driven market growth. Therefore, this study aimed to develop a probiotic functional carbonated beverage from cheese whey and evaluate its microbiological and physicochemical characteristics soon after production and during storage. The viability and stability of probiotics, as well as the microbiological characteristics, titratable acidity and sedimentation of the beverage, were monitored during one month of refrigerated storage. The probiotic to be added to the formulation was established in a preliminary step. The production of this beverage proved to be a simple technology, and the product was suitable for the incorporation of the probiotic, Bifidobacterium animalis subsp. lactis. The probiotic showed good viability and stability during storage. The microbiological quality of the beverage met the Brazilian legal standards. The pH and titratable acidity of the probiotic carbonated beverage remained stable during storage, and slight sedimentation was observed after one week of refrigerated storage. Full article
(This article belongs to the Special Issue Probiotic Functional Beverages)
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