Global Trends and Innovations in Anti-Inflammatory Functional Beverages: A Bibliometric and Consumer Insights Analysis (2006–2025)

Abstract

The global rise in chronic inflammatory diseases has fueled an increased demand for functional beverages containing bioactive compounds with anti-inflammatory properties. This review synthesizes trends in research output, technological innovation, and consumer behavior related to such beverages from 2006 to 2025. A total of 1635 peer-reviewed articles were analyzed using bibliometric tools and content analysis. Results indicate a thirteenfold increase in publications, with China, India, the USA, and Brazil leading in research output. Key themes include polyphenols, curcuminoids, fermentation, encapsulation, and non-thermal processing. The review identifies four major research clusters: antioxidant mechanisms, metabolic and cytokine regulation, plant-derived flavonoids, and phytochemical profiling. Consumer behavior analysis reveals that taste, clean-label appeal, and health claims influence market success. While technological advances such as nanoencapsulation and high-pressure processing improve bioavailability and sensory quality, gaps persist in clinical validation and regulatory harmonization. This study offers integrated insights for researchers, industry professionals, and policymakers to guide innovation and evidence-based development of anti-inflammatory functional beverages.

1. Introduction

The growing global prevalence of chronic diseases such as cardiovascular disorders, diabetes, and neurodegenerative conditions has underscored the urgent need for effective preventive strategies [1]. Once primarily associated with aging populations, these diseases are increasingly being observed in younger individuals due to lifestyle factors such as poor diet, physical inactivity, and chronic stress [2,3,4,5]. These behaviors contribute to low-grade systemic inflammation, which plays a central role in the development of many degenerative diseases [6,7]. In response to this growing health crisis, there has been a surge in consumer demand for functional beverages that incorporate bioactive compounds, such as polyphenols, flavonoids, and curcuminoids, with proven anti-inflammatory effects [8].

These functional beverages have gained significant attention as effective platforms for delivering anti-inflammatory bioactive compounds. These beverages, derived from a variety of plant-based ingredients, herbs, vegetables, and fermented substrates, provide an accessible way to integrate health-promoting compounds into everyday diets [9]. Herbal teas, kombucha, and fortified plant-based drinks are some of the most popular functional beverages due to their rich content of polyphenols, flavonoids, and other beneficial bioactive compounds [10].

The effectiveness of these beverages as delivery systems relies on the stability, solubility, and bioavailability of the bioactive compounds they contain. Many phytochemicals, including polyphenols and flavonoids, are chemically labile and susceptible to degradation during processing, storage, and digestion. To address these challenges, non-thermal processing technologies—such as high-pressure processing (HPP), pulsed electric fields (PEF), and encapsulation—have been employed to enhance the stability and bioaccessibility of bioactive compounds, preserving their antioxidant activity while maintaining sensory quality [9,11]. These techniques help protect sensitive bioactives from heat-induced degradation and oxidative damage, ensuring that the compounds retain their therapeutic effects throughout the beverage’s shelf life.

Encapsulation technologies, such as nanoemulsions, microencapsulation, and liposomal systems, have also been applied to improve the stability and bioaccessibility of bioactive compounds. These systems enable the controlled release of bioactives within the gastrointestinal tract, ensuring that they reach their intended target sites for optimal therapeutic effects [12]. Additionally, fermentation technologies have emerged as valuable tools for enriching the bioactive content of functional beverages. Fermentation processes, such as those used in kombucha, produce novel metabolites, including bioactive peptides and short-chain fatty acids (SCFAs), that offer additional anti-inflammatory benefits while improving the stability and bioavailability of bioactive compounds [13].

As the demand for functional beverages grows, understanding consumer behavior is crucial for developing products that meet market expectations. Sensory attributes such as color, taste, aroma, texture, and mouthfeel strongly influence consumer preferences, with products that fail to meet sensory expectations often being rejected despite their health benefits [10,14,15]. The increasing trend toward natural, clean-label, and minimally processed products further shapes consumer behavior, particularly as consumers seek beverages that offer health benefits without artificial additives or preservatives [9].

Despite the growing demand for functional beverages, a significant gap exists in understanding how emerging technologies, such as non-thermal processing and encapsulation, align with consumer preferences and regulatory standards. While the scientific community has made notable advancements in understanding the health benefits of bioactive compounds like polyphenols, flavonoids, and curcuminoids, there is insufficient integration of this research with real-world consumer behavior and industry practices. This study differentiates itself by combining bibliometric analysis with consumer insights to provide a more comprehensive view of how technological innovations and evolving consumer behaviors shape the development of successful functional beverages. Unlike previous studies, which may have focused on either scientific trends or market demands, this research integrates both, offering new insights into the alignment of emerging technologies, consumer preferences, and regulatory standards in the functional beverage market. This study seeks to answer the following research questions:

• What are the current research trends and technological advancements in the development and application of anti-inflammatory bioactive compounds in functional beverages?
• How do consumer preferences and behaviors influence the acceptance and market success of functional beverages containing bioactive compounds?
• What are the regulatory challenges and requirements for substantiating health claims related to anti-inflammatory bioactive compounds in functional beverages?
• How can a combination of bibliometric data and consumer insights bridge the gap between scientific research, consumer behavior, and industry practices in the functional beverage market?”

By integrating bibliometric analysis with consumer insights, this study will not only map the current research landscape but also evaluate how regulatory frameworks affect the substantiation of health claims. It will provide recommendations on generating clinical evidence to meet international standards, offering valuable guidance for researchers, industry professionals, and policymakers [16,17]. This novel approach aims to improve bioavailability, enhance consumer acceptance, and overcome regulatory barriers, ultimately supporting the development of functional beverages that successfully align scientific innovation with market demand and regulatory requirements for long-term success [18].

2. Materials and Methods

This study employs a multi-phase methodology integrating bibliometric analysis and content analysis to comprehensively explore recent advances in consumer demand and innovations for anti-inflammatory compounds in natural and functional beverages (Figure 1). This combined approach leverages the quantitative strengths of bibliometric methods alongside the qualitative depth of systematic literature synthesis, enhancing the rigor and breadth of insights.

While bibliometric analysis quantitatively maps research trends and networks, the qualitative component of this study primarily involved a systematic review and content analysis of existing consumer studies. These studies included consumer surveys, interviews, and focus groups published in peer-reviewed articles. No primary qualitative data were collected; rather, the analysis synthesized and interpreted existing consumer insights to contextualize market acceptance, preferences, and behaviors. The content analysis was carried out using thematic coding, where key themes related to consumer behavior and preferences were identified and categorized. This process involved a careful review of the literature to extract relevant findings about consumer perceptions of functional beverages, their preferences for specific ingredients (such as polyphenols and flavonoids), and attitudes toward product claims and transparency. The qualitative data were coded inductively, allowing for the identification of emerging consumer trends that align with technological innovations and market developments in functional beverages.

By integrating bibliometric data with a qualitative synthesis of consumer-related literature, this methodology provides a balanced and comprehensive understanding of both the scientific landscape and consumer perspectives driving innovations in functional beverages. The use of content and thematic analyses further enriches interpretation, linking consumer trends with technological and regulatory developments.

2.1. Research Foundation

This scientific analysis of research publications, published between 2006 and 2025, focuses on functional beverages with anti-inflammatory compounds amidst the rapid growth in bioavailability of tea- and plant-based functional beverages. Data were collected from the Scopus and Web of Science databases on 19 July 2025. These databases were chosen for their broad multidisciplinary coverage and their available bibliometric tools. The search focused on publications from 2006 to 2025, and only peer-reviewed journal articles in English were included. Search terms were applied to titles, abstracts, and keywords of the publications, ensuring comprehensive coverage of relevant studies. The following search categories were used to identify literature on plant-based anti-inflammatory beverages, consumer behavior, innovation, and food safety (see

Table 1. Keyword categories and search queries used to identify literature on plant-based anti-inflammatory beverages, consumer behavior, innovation, and safety.

Keywords	Description (Reason)
Keywords Related to Plant-based
natural	Captures studies focusing on natural ingredients, emphasizing their health and sustainability benefits.
functional	Targets research on beverages with functional properties, including health benefits beyond basic nutrition.
herbal	Includes studies on herbal-based beverages, which often contain anti-inflammatory properties.
plant-based	Encompasses a wide range of beverages derived from plants, meeting growing consumer demand for such products.
botanical	Broadens the scope to include beverages derived from plant-based bioactive compounds, such as polyphenols.
organic	Focuses on beverages marketed as organic, aligning with consumer preferences for natural and sustainable options.
tea, ginger, turmeric, chamomile, lemongrass, moringa	Targets studies on herbals which contain anti-inflammatory properties.
Query string	natural OR functional OR herbal OR fruits OR “plant-based” OR “botanical” OR “organic” OR tea OR ginger OR turmeric OR chamomile OR lemongrass OR moringa
Keywords Related to Beverage
tea	Targets studies on tea as a functional beverage with well-documented anti-inflammatory benefits.
beverages	General term to capture a wide range of liquid products.
infusion	Includes beverages derived from steeping herbs, flowers, or plants, a common format for functional drinks.
drinks	Covers additional terminology for beverages used in various regions.
smoothies	Includes plant-based blended beverages that often incorporate anti-inflammatory ingredients.
juices	Covers cold-pressed and natural juices derived from plants known for their health benefits.
Query string	tea OR beverages OR infusion OR drinks OR smoothies OR juices
Keywords Related to Anti inflammatory
anti inflammation	Captures general studies focused on reducing inflammation.
Anti inflammatory	Focuses on beverages marketed or studied for their anti-inflammatory properties.
Query string	“anti inflamm *” OR antiinflamm *
Keywords Related to Consumer (A)
consumer behave *	Captures studies on behavioral aspects of consumer choices, including purchase decisions.
consumer preference	Targets studies exploring factors influencing consumer choices and preferences.
consumer demand	Focuses on research addressing the growing market for functional beverages.
consumer perception	Includes studies analyzing how consumers perceive plant-based functional beverages.
market trend	Explores evolving trends and patterns in the functional beverage market.
lifestyle trend	Targets changes in consumer behavior linked to health-conscious lifestyles.
Query string	“Consumer *” OR “market *” OR “lifestyle *”
Keywords Related to Innovation (B)
technology	Focuses on technological advancements in beverage production and formulation.
innovation	Captures general innovation studies within the functional beverage sector.
encapsulation	Targets studies on encapsulation technologies to enhance ingredient stability and delivery.
fermentation	Explores innovations in fermentation techniques to boost beverage functionality.
sustainability	Captures innovations that focus on sustainable production practices in the functional beverage industry.
	technology OR innovation OR encapsulation OR fermentation OR sustainability OR extraction OR processing
Keywords Related to Food Safety and Quality (C)
food safety	Focuses on technological advancements in beverage production and formulation.
food quality	Captures general innovation studies within the functional beverage sector.
food regulation/regulatory	Targets studies on encapsulation technologies to enhance ingredient stability and delivery.
standard *	Explores innovations in fermentation techniques to boost beverage functionality.
Query string	“food safety” OR “food quality” OR “food regulat *” OR “standard *”

The asterisk (*) is a wildcard that captures variations of a word, ensuring broader search results. For example, “consumer *” includes terms like “consumer behavior,” “consumer preferences,” and “consumer demand.”.

for the full list of keywords). Keywords included terms like ‘natural,’ ‘functional,’ ‘herbal,’ and ‘plant-based’ for beverage-related research, along with terms like ‘anti-inflammation,’ ‘consumer behavior,’ and ‘innovation’ to capture consumer-related and technological developments. Search queries were formulated as broad strings to capture a wide array of relevant publications.

To ensure the relevance and quality of the selected publications, we applied the following inclusion and exclusion criteria. The inclusion criteria were designed to capture studies that specifically addressed the impact of eligibility and exclusion criteria on non-English language papers.

• Inclusion Criteria:
  • Publications published between 2006 and 2025.
  • Peer-reviewed journal articles explicitly addressing the anti-inflammatory properties of bioactive compounds in functional beverages.
  • Articles in English.
• Exclusion Criteria:
  • Articles not published in English, to maintain consistency in analysis.
  • Publications outside the date range of 2006 to 2025.
  • Non-peer-reviewed literature or conference proceedings.

The literature search results from the Scopus database yielded 967 papers, while the Web of Science database returned 1182 papers. We then combined these results using Bibliometrix, resulting in a total of 1635 papers after removing 514 duplicate entries. A summary of the search results is presented in

Table 2. Literature Search Results on Scopus and Web of Science.

Inclusion	Scopus (Papers)	Web of Science (Papers)
Query Strings	1972	2016
+ Year (2006–2025)	1898	1936
+ Document type (Article)	1022	1203
+ Language (English)	967	1182
Combine	1635 (remove duplicate: 514)

.

2.2. Analysis and Synthesis

This phase employed quantitative bibliometric techniques to systematically analyze the selected literature using tools like VOSviewer (version 1.6.20) and Bibliometrix (R version 4.4.3). Co-citation and keyword co-occurrence analyses identified key publications, influential authors, and collaborative networks shaping the research landscape. These analyses revealed prominent themes, topical clusters, and emerging trends, while publication and citation patterns mapped the temporal dynamics of scholarly output. Bibliometric indicators such as citation counts and network centrality measured research impact and knowledge dissemination. Visualization of collaboration networks highlighted global expertise distribution and connections among researchers, institutions, and regions.

2.3. Contribution and Implications

In the final stage of this study, we integrated the findings to highlight the key thematic trends and pinpoint existing research gaps. This synthesis of insights helped to propose future research directions that could further advance the field, specifically focusing on improving the bioavailability of anti-inflammatory bioactive compounds in functional beverages. The results informed valuable recommendations for researchers, policymakers, and industry stakeholders, emphasizing the need for sustainable development, regulatory compliance, and practical solutions to overcoming challenges related to consumer acceptance and technological advancements.

3. Results and Discussion

3.1. Overview of Bibliometric Analysis

3.1.1. Annual Publication

The surge in research on natural and functional beverages aligns with global health-conscious trends and recognition of bioactive compounds’ benefits. From 2006 to 2025, publications increased from 17 in 2006 to 224 in 2024, with a notable surge starting in 2016, as depicted in Figure 2. Citations grew in parallel, rising from 83 in 2006 to 5939 by 2025, peaking in 2021 with 4329 citations. This trend reflects the growing consumer demand for health-enhancing hydration and the increasing recognition of bioactive compounds in beverages. The increasing publication and citation trends since 2009 align with advances in bioavailability technologies, as well as a rising consumer demand for health-enhancing hydration [19]. The COVID-19 pandemic accelerated this dynamic by emphasizing immunity-boosting and anti-inflammatory products, fostering a reinforcing cycle between scientific inquiry and consumer demand [17,20], evident in the publication spike to 2292 in 2020 and citations reaching 3644. This period demonstrates how external health crises can significantly shape the direction of scientific research, with a heightened focus on substantiating health claims associated with bioactive compounds [21].

The influence of regulatory bodies such as the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) has been pivotal in elevating the quality and rigor of research in this field [22]. By imposing stringent guidelines, these organizations have effectively raised the bar for scientific validation of health claims, ensuring that studies meet higher standards of credibility. This regulatory pressure not only enhances consumer trust but also aligns scientific research with broader public health goals, leading to an increase in high-quality publications and citations. The regulatory environment, therefore, plays a dual role: promoting both scientific advancement and consumer safety while fostering a more robust and reliable research ecosystem [20,23].

The focus of research is shifting towards more specialized and high-impact areas, such as personalized nutrition and microbiome interventions. This transition reflects a maturation of the field, where generalized health claims give way to precision-based approaches aimed at understanding how bioactive compounds interact with individual bodies. Additionally, innovations in bioactive delivery, such as ultrasound-assisted extraction and microencapsulation, are pushing the boundaries of functional beverage efficacy. The continued surge in publications into 2025 suggests that functional beverages are poised to become integral to personalized health solutions, emphasizing the importance of both scientific advancements and technological innovations in shaping the future of this field [24,25].

3.1.2. Subject Area Research Distribution

Research on functional beverages spans multiple disciplines, such as food science, nutrition, pharmacology, medicine, nursing, chemistry, engineering, and social science.

Table 3. Distribution of research documents by subject area.

Subject Area by Scopus	Papers	Subject Area by Web of Science	Papers
Agricultural and Biological Sciences	331	Food Science Technology	345
Medicine	297	Pharmacology Pharmacy	168
Biochemistry, Genetics and Molecular Biology	272	Biochemistry Molecular Biology	143
Pharmacology, Toxicology and Pharmaceutics	240	Nutrition Dietetics	119
Chemistry	193	Chemistry Multidisciplinary	108
Chemical Engineering	87	Chemistry Medicinal	92
Nursing	79	Chemistry Applied	86
Immunology and Microbiology	78	Plant Sciences	74
Engineering	63	Integrative Complementary Medicine	70
Social Science	32	Chemistry Analytical	52
Etc.	…	Etc.	…
Total	967	Total	1182

highlights a predominant emphasis in both Scopus and Web of Science on three key areas: Food Technology, Pharmacology and Medicine, and Chemistry. These areas represent the cornerstone of advancements in the development of functional beverages containing anti-inflammatory compounds, which aim to deliver health benefits by targeting inflammation-related conditions.

In Scopus, the Agricultural and Biological Sciences category encompasses a significant amount of research on Food Science and Technology, illustrating the vital role of agriculture, biology, and food technology in functional beverage development. This category emphasizes the extraction, purification, and enhancement of bioactive compounds like curcumin, bromelain, and polyphenols from natural sources [26,27,28,29]. Advances in Food Science are focused on optimizing extraction methods and enhancing bioavailability of these compounds to ensure they remain effective in beverages [30,31,32]. Additionally, research has focused on examining how processing methods impact the sensory qualities and consumer acceptance of functional beverages [10,33,34]. This research is crucial for ensuring that the bioactive compounds in functional beverages are not only effective but also appealing to consumers in terms of taste, aroma, and overall sensory experience.

Researchers are also exploring cutting-edge techniques, such as supercritical fluid extraction and ultrasound-assisted extraction, to improve the stability of these bioactive compounds in liquid formulations [25,35,36,37]. Moreover, understanding how these beverages help prevent and manage inflammation-related conditions plays a critical role in their development [38,39]. On the other hand, Web of Science explicitly categorizes Food Science Technology, placing a particular emphasis on innovations in the extraction and stability of bioactive compounds [40,41,42]. Contributions from Nutrition Dietetics and Plant Sciences further support the identification of natural sources of bioactive compounds, with a growing interest in their health benefits [43,44,45,46,47].

Pharmacology and Medicine are central to the research landscape in both databases, with a focus on the pharmacokinetics, bioavailability, and safety of bioactive compounds used in functional beverages [48,49]. These studies ensure that the compounds not only offer health benefits but are also safe for consumption in beverage formats [50,51]. In particular, research explores how bioactive compounds interact with the body to reduce inflammation, while also assessing their absorption and long-term safety when consumed in beverage form [52,53].

Chemistry plays a crucial role in ensuring that the anti-inflammatory compounds used in functional beverages are both effective and stable over time [24,54]. Advances in Chemistry have led to innovations in improving the solubility and stability of bioactive compounds, ensuring they remain potent in liquid forms [30,55,56]. Furthermore, significant research has been dedicated to developing new compounds with strong anti-inflammatory effects [29,57]. Scaling up the production of these bioactive compounds while maintaining consistency in beverage formulations is another critical area of focus [32,58].

Food Science and Technology, Pharmacology and Medicine, and Chemistry, as depicted in

Table 4. Overview of Research Categories in the Development of Anti-Inflammatory Bioactive for Functional Beverages.

Category	Description	Advances
Food Science and Technology	Focuses on the study and application of food technology for the extraction, purification, and integration of bioactive compounds into food and beverages. It explores methods for enhancing the bioavailability and stability of these compounds to ensure they remain effective and beneficial in functional beverages.	Optimizing extraction methods and enhancing bioavailability of bioactive compounds [28,29]. Using advanced techniques (e.g., supercritical fluid extraction, ultrasound-assisted extraction) to enhance stability [25,37]. Identifying plant-based compounds with anti-inflammatory properties for use in functional beverages [45,47]. Understanding how functional beverages help prevent and manage inflammation-related conditions [38,39]. Exploring the impact of processing methods on the sensory qualities and consumer acceptance of functional beverages [10,33,34].
Pharmacology and Medicine	Examines the biological effects and therapeutic potential of bioactive compounds, particularly in relation to their ability to reduce inflammation. It also focuses on the safety, bioavailability, and clinical effectiveness of these compounds when consumed in functional beverages.	Evaluating how bioactive compounds are absorbed and their safety profile in beverages [50,53]. Studying the clinical benefits of compounds like curcumin and polyphenol for reducing inflammation [48,52].
Chemistry	Addresses the chemical properties and synthesis of bioactive compounds used in functional beverages. It includes research on improving the solubility, stability, and scalability of these compounds to ensure they can be effectively incorporated into beverages and maintain their beneficial properties over time.	Innovating methods to improve solubility and stability of compounds in functional beverages [30,55,56]. Designing and developing bioactive compounds with strong anti-inflammatory effects [29,57]. Using analytical methods to ensure the stability and effectiveness of bioactive compounds in beverages [59]. Advancements in encapsulation technologies like microencapsulation and nanoemulsions enhance controlled release and bioavailability of bioactive compounds [56,59]. Scaling up production of bioactive compounds while ensuring consistency in beverage formulation [32,58].

, collaborate to create functional beverages that are safe, effective, and stable at an industrial scale. The ongoing advancements in these disciplines are essential in delivering beverages that provide optimal health benefits to consumers, particularly in reducing inflammation and managing related conditions.

3.1.3. Country Research Distribution

The bar chart in Figure 3 provides a detailed look at the global distribution of research collaborations, showcasing the number of publications from countries and their engagement in Single-Country Collaboration (SCP) versus Multi-Country Collaboration (MCP). China dominated 15.5% of the total number of papers with 214 SCP papers and 40 MCP papers, reflecting its strong national research priorities. The large number of SCP publications indicates China’s well-established domestic research capabilities, likely bolstered by substantial government funding and a robust research infrastructure. While China’s MCP involvement is lower in proportion, the 40 MCP papers reflect a notable, though selective, contribution to global scientific efforts, aligning with its growing international presence.

India also exhibits a significant engagement in SCP with 82 papers, but it shows a relatively smaller proportion of MCP (11 papers), suggesting an emerging trend toward international collaborations. The contrast between India’s SCP-heavy presence and its growing MCP involvement implies that the country is becoming more integrated into global scientific networks while continuing to focus on strengthening its domestic research base. Brazil follows a similar pattern, with 67 SCP and 9 MCP papers. Although Brazil’s total publication count is lower than India’s, its increased focus on MCP indicates a shift toward greater participation in global scientific dialogues, especially in regions that are part of the Global South.

Countries such as Italy, Spain, Poland, Korea, Iran, and Egypt show varied involvement, with many focusing more on SCP, which emphasizes strengthening national research capabilities. This could be reflective of these nations’ strategic efforts to build a solid research base while maintaining international collaborations in specific areas. Interestingly, Egypt shows a smaller proportion of publications but with a noticeable share of SCP, pointing to a concentrated effort on domestic scientific development. In contrast, China and India’s expanding involvement in MCP reflects a growing trend toward global collaboration, suggesting that these nations are not only focusing on their national agendas but are also striving to tackle global challenges like health crises, climate change, and technological innovations. The increasing balance between SCP and MCP across many countries underscores the growing trend of international cooperation in addressing complex, cross-border issues, signaling a more interconnected and collaborative global research environment.

3.1.4. Country Research Collaboration

As shown in Figure 4, the diagram is color-coded to show four collaboration clusters: the red cluster includes Brazil, Portugal, Canada, the Netherlands, France, Spain, and Italy, focusing on functional foods and bioactive compounds; the green cluster comprises Taiwan, Indonesia, Japan, Pakistan, Saudi Arabia, Egypt, and Iran, centered on natural products with anti-inflammatory and antioxidant properties; the blue cluster features China, India, the USA, Australia, and South Africa, collaborating on bioactive plant compounds for oxidative stress, inflammation, and antimicrobial resistance; and the yellow cluster involves Poland, South Korea, England, Spain, and Mexico, focused on the clinical efficacy and chemical profiling of bioactive-rich therapeutics. This network highlights global interdisciplinary efforts to tackle health challenges through collaborative research.

3.2. Research Trends and Thematic Clusters

3.2.1. Trend Topics

Figure 5 provides a valuable framework for understanding the development and evolution of research in functional beverages and anti-inflammatory bioactives. By mapping the temporal distribution of keywords, this method highlights the shifts in focus within the scientific community, illustrating emerging trends and evolving research priorities over time. This approach reveals how interest in specific bioactive compounds, such as tea polyphenols, curcumin, fermentation, and cytokines, has changed, shedding light on which areas of functional beverage research have gained momentum and which are emerging as new areas of focus.

In the earlier years (2016–2018), research focused on basic biological mechanisms and immune system functions, reflecting a foundational research and early exploration. Topics like macrophages and nutrition were key to understanding the foundational role of the immune system and nutritional factors in health. The study by Tabana et al. demonstrated the potential of bioactive compounds to modulate macrophage activity and inflammation in chronic inflammatory conditions [60]. While the focus on nutrition emphasized the long-established link between diet and disease prevention, setting the stage for future research into functional foods and bioactive compounds. As noted by Alkhatib, functional foods, which contain biologically active ingredients, are increasingly recognized for their potential to prevent and manage chronic diseases [61].

Bioactive Compounds in Functional Beverages (2019–2021): Research between 2019 and 2021 increasingly focused on specific bioactive compounds in functional beverages. Key terms such as flavonoids, cytokines, and anthocyanins gained prominence, reflecting a growing interest in exploring the antioxidant and anti-inflammatory properties of these compounds. Flavonoids, found in fruits, vegetables, and tea, are recognized for their health-promoting effects, particularly their anti-inflammatory activity through lipoxygenase and cytokine release, making them key components in functional beverage development [62,63]. As research progressed into 2021, terms such as oxidative stress, green tea, and apoptosis became increasingly prominent. The growing interest in antioxidants reflects their potential to reduce oxidative stress, which is a root cause of many chronic diseases, including obesity, diabetes, and neurodegenerative diseases [64,65]. Additionally, the exploration of apoptosis (programmed cell death) highlighted its potential role in disease progression, particularly in cancer and inflammatory diseases [66].

Expansion of Bioactive and Anti-Inflammatory Research (2022–2023): In 2022, the focus expanded to include phenolics, antioxidants, anti-inflammatory activity, and functional food and beverages. This shift marked a broader understanding of how plant-based bioactives could be harnessed for their therapeutic effects [67]. The recognition of phenolic compounds, such as those found in tea, walnuts, and olives, for their antioxidant and anti-inflammatory properties led to their incorporation into functional foods and beverages, aimed at not only enhancing general health but also offering preventive solutions for disease management [21].

In 2023, fermentation and gut microbiota became significant topics, indicating a growing interest in how fermented foods, such as kombucha, could positively impact gut health and, by extension, the body’s overall inflammation levels [68,69]. Bioactive compounds and wound healing were also frequently studied, linking functional beverages to enhanced tissue repair and inflammation reduction [12,70]. Furthermore, kombucha’s therapeutic potential, attributed to bioactive compounds produced during fermentation which emphasized its antioxidant, antimicrobial, anti-inflammatory, and other health-promoting properties, alongside its growing commercial viability and the need for standardized production to ensure safety and validate health claims [71].

Emerging Metabolomics and Advanced Bioactive Research (2024): In 2024, there was a notable shift towards more advanced research in metabolomics, functional beverages, and curcumin. A study used non-targeted metabolomics and fingerprint analysis to compare three yellow Camellia species: C. nitidissima Chi, C. euphlebia Merr. ex Sealy, and C. insularis, focusing on their chemical composition and pharmacological effects. The study revealed significant differences in flavonoid and phenolic content among these species and demonstrated the power of metabolomics in chemical pattern recognition [72]. Functional beverages, as a category, have gained more attention for their role in disease prevention, as they are now being studied with a more personalized approach [73,74]. The growing interest in curcumin reflects its ongoing potential as a potent anti-inflammatory agent, often studied in conjunction with other bioactives for its synergistic effects [17,75].

The research trends over the past decade reveal a growing emphasis on advanced bioactive formulations and personalized beverage solutions for health management. From the consistent exploration of tea polyphenols and curcumin to the emerging focus on fermentation, metabolomics, and functional foods, the research landscape is rapidly advancing to provide scientifically validated functional beverages that can manage inflammation, support gut health, and prevent chronic diseases. The integration of these cutting-edge technologies and approaches signals a future where functional beverages play a central role in preventive healthcare and personalized nutrition.

3.2.2. Thematic Cluster

The co-occurrence map in Figure 6 visually illustrates the connections between keywords related to anti-inflammatory functional beverages, revealing distinct clusters that represent the key research areas in this field. Using VOSViewer, a total of 14,511 keywords were analyzed, with 141 keywords meeting the threshold of appearing at least 25 times. By setting the minimum group size to 20, these keywords were organized into four main clusters, each reflecting a specific focus within functional beverage research.

Cluster 1, represented by red dots, highlights the importance of antioxidants in reducing oxidative stress and inflammation. With 325 occurrences, antioxidants are recognized for their ability to neutralize reactive oxygen species (ROS), which, when present in excess, can cause damage to cells and tissues. This damage is closely linked to the onset of chronic diseases. The frequent co-occurrence of terms such as inflammation (200 occurrences) and oxidative stress (176 occurrences) underscores their interconnection in the pathophysiology of these diseases. As such, antioxidants in functional beverages aim to address both oxidative damage and inflammation, providing a comprehensive solution for disease prevention. The cluster also emphasizes the importance of polyphenols (165 occurrences), a class of compounds widely found in plants such as green tea, that exhibit both antioxidant and anti-inflammatory properties. These bioactive compounds are vital in the formulation of functional beverages, ensuring their therapeutic effects and efficacy.

Antioxidants play a pivotal role in addressing the widespread health concerns linked to oxidative stress and inflammation. Studies like those by Tian [76] and Ouyang [77] demonstrate the broader therapeutic potential of bioactive compounds in functional beverages, highlighting their ability to mitigate diseases that affect large populations, such as periodontitis and asthma. These findings underscore the potential for antioxidants to be integrated into public health strategies, offering a proactive approach to managing chronic diseases associated with oxidative stress and inflammation, thereby contributing to improved population health outcomes on a global scale.

Cluster 2 highlights the experimental and biological foundations of bioactive compounds in functional beverages, focusing on the role of animal models and anti-inflammatory agents. Key terms such as metabolism (111 occurrences) and chemistry (102 occurrences) underscore the importance of understanding how bioactive compounds, like polyphenols and flavonoids, are metabolized in the body and the chemical mechanisms behind their beneficial effects. The inclusion of terms like animal experiment (105 occurrences) and animal model (92 occurrences) highlights the essential role of preclinical studies in validating the biological activity of these compounds before human trials. Furthermore, terms such as anti-inflammatory agents (86 occurrences) and animal tissue (75 occurrences) indicate a focus on how these compounds interact with specific tissues, particularly immune cells, to reduce inflammation. Research on tumor necrosis factor (58 occurrences) and interleukin 6 (57 occurrences), two key pro-inflammatory cytokines, shows that bioactive compounds are being evaluated for their potential to regulate inflammation at the molecular level. Additionally, the mention of drug effects (73 occurrences) reflects the growing recognition of bioactive compounds not only as dietary interventions but also as therapeutic agents, with effects similar to those of drugs in modulating disease pathways.

Cluster 3, highlighted in blue, emphasizes the practical application of bioactive compounds, particularly flavonoids and plant extracts, in functional anti-inflammatory beverages. The primary focus is on anti-inflammatory activity (251 occurrences), with flavonoids (180 occurrences) known for their role in reducing oxidative stress and inflammation, two contributing factors to chronic diseases such as cardiovascular disease, obesity, and diabetes. Compounds such as quercetin (57 occurrences) and gallic acid (38 occurrences) have also demonstrated effectiveness in managing inflammation, further strengthening the role of plant extracts (103 occurrences) in functional beverage development. The emphasis on medicinal plants (38 occurrences) and phytochemicals (41 occurrences) demonstrates a growing trend of research focusing on natural sources for anti-inflammatory agents. Furthermore, keywords such as antimicrobial activity (60 occurrences) and antibacterial activity (44 occurrences) highlight the broader benefits of bioactive compounds in supporting health, not only in reducing inflammation but also in fighting pathogens. In vitro-based research (53 occurrences) is increasingly important for testing the effectiveness of compounds before their application in human trials. These findings demonstrate the great potential of flavonoid- and plant-extract-based functional beverages as solutions for chronic inflammatory diseases, with growing scientific support.

Cluster 4, represented by yellow dots, broadens the scope by emphasizing the biological activity and phytochemical composition of bioactive compounds in functional beverages. The strong focus on antioxidant (206 occurrences) and anti-inflammatory activity (201 occurrences) underscores the central role these properties play in disease prevention, particularly for chronic conditions linked to oxidative stress and inflammation. Compounds such as flavonoids (148 occurrences) and quercetin (47 occurrences), known for their potent antioxidant and anti-inflammatory effects, are at the forefront of functional beverage innovation. For instance, Salvia officinalis (sage) extracts, especially ethanolic extracts, have demonstrated significant anti-inflammatory effects, while green tea powder has shown superior antioxidant and anti-inflammatory potential compared to other plant-based powders like moringa [78]. This highlights the critical role of plant-derived bioactives in public health. Furthermore, fermentation processes have been shown to enhance the anti-inflammatory effects of beverages like Peperomia pellucida tea, demonstrating how processing methods can optimize bioactive properties. This cluster also emphasizes the importance of scientific techniques in ensuring the potency and quality of bioactives in functional beverages. Techniques such as high-performance liquid chromatography (HPLC) (38 occurrences) and the analysis of plant extracts (85 occurrences) are key for maximizing bioactive compound efficacy. Studies like those by Fang [79] and Li L [80] stress the role of modern analytical methods in understanding bioavailability and pharmacokinetics. The frequent references to in vitro (48 occurrences) and in vivo (29 occurrences) studies highlight the need for rigorous testing to confirm safety and efficacy, guiding the development of functional beverages for chronic disease prevention and public health improvement.

The co-occurrence analysis of bioactive compounds in functional beverages reveals a strong emphasis on the dual role of antioxidants and anti-inflammatory agents in addressing chronic diseases related to oxidative stress and inflammation. Cluster 1 underscores the significance of antioxidants and polyphenols. This highlights the potential of functional beverages as preventive health solutions. Cluster 2 emphasizes the experimental validation of these compounds, with terms like animal models, anti-inflammatory agents, and cytokines reflecting the critical role of preclinical studies in confirming the effectiveness of bioactives. Cluster 3 shifts focus to the practical application of flavonoids and plant extracts, reinforcing their value in beverage formulations for chronic disease management. Lastly, Cluster 4 broadens the scope to include the phytochemical composition and biological activity of compounds, highlighting the importance of scientific techniques such as HPLC for ensuring the quality and bioavailability of these bioactives, further advancing the development of functional beverages that support public health strategies in managing chronic diseases.

3.3. Research Insights

The growing interest in functional beverages has been fueled by a global shift toward healthier lifestyles and the increasing recognition of the health benefits of bioactive compounds like tea polyphenols, curcumin, and flavonoids. Research from 2009 onward highlights the advances in bioavailability technology and consumer demand for beverages that promote health and immune support. The COVID-19 pandemic further accelerated research in this area, as people sought ways to strengthen their immune systems and reduce inflammation through diet. As scientific validation of these health benefits became crucial, regulatory bodies like the FDA and EFSA began to enforce stricter guidelines on functional beverages, demanding rigorous scientific studies to support health claims. This trend indicates a more specialized focus on developing personalized nutrition and microbiome-targeted therapies, marking a shift towards precision health solutions. The field is now evolving beyond exploratory studies, with increasing efforts to bridge laboratory findings with real-world applications and consumer products.

3.3.1. Functional Beverages in Preventive Health

The increasing popularity of functional beverages reflects a shift towards preventive health, driven by consumer demand. However, despite their widespread promotion for anti-inflammatory and immune-boosting properties, scientific evidence validating the long-term efficacy of these beverages remains inconsistent. Bioactive compounds are often marketed for their therapeutic benefits, yet issues with bioavailability and inconsistent clinical results complicate their effectiveness. Technological innovations, including nanoemulsions and encapsulation, have not yet demonstrated consistent benefits in large-scale trials, suggesting that the potential therapeutic effects of these beverages may not align with the claims made by producers.

Building upon these established phytochemicals, the functional beverage landscape is now expanding to incorporate a new generation of nutraceutical bioactives with substantial anti-inflammatory potential. Polyphenols, flavonoids, and curcumin remain central to the formulation of functional beverages due to their well-documented anti-inflammatory and antioxidant properties. In addition, recent research has highlighted the potential of omega-3 fatty acids (EPA, DHA), probiotics, and adaptogenic mushrooms for modulating immune responses and reducing systemic inflammation. These ingredients are increasingly integrated into beverage formulations, reflecting a broader trend towards combining traditional plant-based antioxidants with emerging bioactives that target complementary biological pathways. Their integration into beverage formulations represents a strategic evolution in preventive nutrition—combining traditional plant-based antioxidants with emerging compounds that modulate complementary biological pathways. This synergistic approach aims to enhance efficacy and broaden the scope of functional health benefits.

In light of this, it is critical to evaluate the diverse range of functional beverages currently available and assess the scientific evidence supporting their health claims.

Table 5. The scientific finding of popular functional beverages.

Type	Description	Findings	Representative Studies
Herbal Teas	Herbal teas are beverages made from the leaves, flowers, or roots of plants other than tea. Examples include chamomile, ginger, and mint.	Recent advances in anti-inflammatory herbal teas focus on bioactive compounds and processing innovations to enhance bioavailability, requiring further clinical validation.	[81,82,83]
Kombucha	Kombucha is a fermented tea beverage that contains probiotics and bioactive compounds produced during fermentation.	Some studies show kombucha may improve gut microbiota diversity and support digestive health, but its broader anti-inflammatory effects are not well-supported by rigorous clinical evidence.	[71,84,85]
Plant-Based Juices	Plant-based juices are drinks made from fruits and vegetables, often touted for their antioxidant and anti-inflammatory properties, such as turmeric, beetroot, and pomegranate juices.	Research on plant-based juices shows that they contain antioxidants and phytochemicals that can help reduce inflammation; however, bioavailability and dosing remain challenges, particularly with turmeric juice.	[86,87,88]
Fortified Waters	Fortified waters are enhanced with vitamins, minerals, and bioactive compounds to provide additional health benefits, often marketed as hydration solutions.	While fortified waters may provide essential nutrients, studies indicate that the concentrations of bioactive compounds often fall short of producing substantial anti-inflammatory effects, limiting their efficacy.	[33,39,89]
Probiotic Beverages (e.g., Kefir)	Probiotic beverages like kefir are fermented drinks containing live probiotics that support gut health and digestion.	Clinical studies suggest that probiotics in kefir can improve gut health and may reduce some markers of inflammation, but strain-specific effects and dosage variability need further investigation.	[20,34,50]
Turmeric-Infused Beverages	Turmeric-infused beverages, such as golden milk or turmeric lattes, are made by adding turmeric, often combined with other ingredients like black pepper to enhance bioavailability.	The anti-inflammatory effects of turmeric-infused beverages, particularly those containing curcumin, are supported by some studies, but poor bioavailability of curcumin limits its effectiveness unless combined with enhancers like black pepper.	[75,90]
Omega-3–Fortified Beverages	Functional drinks enriched with omega-3 fatty acids (EPA, DHA) derived from marine or algal oils, often microencapsulated for stability.	Omega-3 beverages show potential in reducing inflammatory biomarkers and improving lipid profiles. Synergistic effects with polyphenols may further enhance cardiometabolic outcomes.	[91,92]
CBD- or Cannabinoid-Infused Beverages	Beverages incorporating hemp-derived, non-psychoactive cannabinoids (e.g., cannabidiol, CBD) claimed to promote relaxation and inflammation control.	Preliminary studies indicate CBD may modulate inflammatory cytokines via endocannabinoid signaling; however, dosage inconsistencies and regulatory barriers limit evidence-based claims.	[93,94]
Adaptogenic Mushroom Beverages	Drinks formulated with medicinal fungi such as Reishi, Cordyceps, or Lion’s Mane, rich in β-glucans and terpenoids.	These compounds exhibit immunomodulatory and anti-inflammatory properties through macrophage activation and oxidative stress reduction; synergistic effects observed when combined with flavonoid-rich botanicals.	[95,96]
Synbiotic Beverages	Advanced formulations combining probiotics with prebiotic fibers or polyphenols to promote synergistic gut–immune effects.	Early findings demonstrate improved microbial viability, increased SCFA production, and potential reductions in systemic inflammation. Long-term clinical validation remains needed.	[97,98]

summarizes major beverage types and the corresponding findings from recent studies, offering a clearer understanding of how these products are formulated, marketed, and scientifically substantiated. Although functional beverages are promoted as convenient, natural solutions for maintaining health, the supporting evidence remains inconsistent—particularly regarding the capacity of their bioactive compounds to produce meaningful, long-term physiological effects. While herbal teas, kombucha, and plant-based juices demonstrate potential in modulating inflammatory responses, challenges such as the low bioavailability of curcumin in turmeric-based drinks and the rapid metabolism of polyphenols in green tea continue to limit their clinical effectiveness. Likewise, fortified waters, despite their appeal and accessibility, often contain bioactive concentrations too low to elicit substantial anti-inflammatory outcomes.

In recent years, ingredients such as omega-3 fatty acids, probiotics, cannabinoids, and adaptogenic mushrooms have gained substantial attention for their anti-inflammatory, neuroprotective, and homeostatic properties. Their integration into beverage formulations represents a strategic evolution in preventive nutrition—combining traditional plant-based antioxidants with emerging compounds that modulate complementary biological pathways. This synergistic approach aims to enhance efficacy and broaden the scope of functional health benefits.

Moreover, functional beverages are frequently marketed as standalone remedies for complex health conditions such as arthritis, metabolic syndrome, or cardiovascular disease. This approach oversimplifies the multifactorial nature of inflammation, which is influenced by a combination of diet, lifestyle, genetic predisposition, and environmental factors. While such beverages may play a complementary role within an overall dietary pattern, their efficacy is contingent on broader lifestyle contexts rather than isolated consumption. The emerging field of personalized nutrition offers promise for tailoring functional beverage formulations to individual genetic, metabolic, and microbiome profiles; however, the commercial scalability and evidence base of these customized solutions remain in their infancy. Consequently, the future of functional beverages in preventive health will depend on integrating scientific validation, formulation innovation, and personalization frameworks that ensure both efficacy and consumer trust.

3.3.2. Scientific Foundations and Bioactive Safety Validation

The advancement of anti-inflammatory functional beverages necessitates detailed characterization of bioactive compounds such as polyphenols, flavonoids, and curcuminoids, which exhibit antioxidant and anti-inflammatory activities [21,99]. These compounds modulate inflammatory signaling pathways, including NF-κB and COX-2 [75,100,101]. However, bioavailability remains a significant challenge, particularly for curcumin, which undergoes rapid metabolism and poor absorption in humans. Clinical studies show that only a small percentage of oral curcumin reaches systemic circulation, limiting its therapeutic potential [102]. To address this, advanced delivery methods such as nanoencapsulation have been explored to improve curcumin stability and intestinal absorption [103]. For example, studies using curcumin-loaded nanoparticles have demonstrated enhanced bioavailability, with some formulations improving systemic bioavailability by up to 91% compared to free curcumin [104]. Despite these advancements, challenges remain, including the high cost of production and the lack of standardized formulations for clinical use. These obstacles highlight the need for further clinical validation and optimization of delivery systems to achieve consistent therapeutic outcomes.

Mechanistic studies confirm regulation of pro-inflammatory cytokines such as IL-6 and TNF-α by these bioactives [105,106]. Preclinical toxicology using rodent models provides essential data on dose–response, metabolism, and organ toxicity, guiding human risk assessments [6,17,107].

Encapsulation technologies, including nanoemulsions and liposomes, improve compound stability and mask off-flavors but raise concerns about nanoparticle biodistribution and immunogenicity, necessitating rigorous safety evaluations [16,108,109]. Despite strong preclinical evidence, longitudinal clinical trials are needed to validate sustained bioefficacy and safety across diverse populations [22].

An integrated approach combining chemical analytics, mechanistic biology, toxicology, and advanced formulation is vital to develop safe, effective, and regulatory-compliant functional beverages with substantiated health claims [22,99]. Robust clinical validation through randomized controlled trials (RCTs) and longitudinal studies is essential to substantiate the therapeutic claims of bioactive compounds like polyphenols and curcuminoids [9,22]. Clinical evidence, particularly from green tea extracts and herbal infusions, demonstrates reductions in inflammatory biomarkers such as C-reactive protein and IL-6, supporting their anti-inflammatory potential [74,106]. However, heterogeneity in study design, populations, dosages, and durations complicates the generalizability of results.

Bioavailability challenges, including rapid metabolism and low absorption, often diminish clinical effects, highlighting the need for integrated pharmacokinetic and clinical investigations to optimize dosing and delivery [16,101].

Despite extensive preclinical studies demonstrating the anti-inflammatory efficacy of polyphenols and curcuminoids, translation into consistent clinical outcomes remains challenging. Key barriers include poor systemic bioavailability, rapid metabolism, and difficulty in establishing dose–response relationships in humans. For instance, while rodent studies support curcumin’s modulation of pro-inflammatory pathways, clinical trials often report modest or inconsistent effects due to suboptimal absorption and formulation differences [102,105]. Moreover, many human studies lack sufficient duration to assess chronic safety or potential cumulative effects of long-term consumption. Addressing this translational gap requires harmonized clinical protocols, population diversity, and real-world consumption scenarios that reflect daily intake. Recent advances in pharmacokinetic modeling and the development of standardized nanoformulations (e.g., curcumin phytosomes, liposomal EGCG) offer promising avenues for improving consistency in clinical outcomes. Regulatory frameworks are also beginning to prioritize long-term safety validation, underscoring the importance of robust human data in substantiating health claims for functional beverages [92,110,111].

3.3.3. Innovative Technologies for Bioactive Formulation and Delivery

The formulation of functional beverages enriched with anti-inflammatory bioactives presents significant challenges. In particular, issues like poor physicochemical stability, limited aqueous solubility, and low gastrointestinal bioavailability not only affect the bioactivity and efficacy of these products but also hinder consumer acceptance [108]. To overcome these hurdles, as depicted in

Table 6. Advance technological innovations in formulation of anti-inflammatory functional beverages, highlighting advances, impacts on bioactive efficacy, and representative studies across encapsulation, fermentation, non-thermal, and green processing.

Category	Methods	Innovation/Advances	Impact	Representative Studies
Green Extraction & Recovery	Ultrasound + Natural Deep Eutectic Solvents (NADES)	Sustainable and green extraction method for phenolics, flavonoids, carotenoids	Higher extraction efficiency with eco-friendly processing	[112,113]
Non-Thermal Processing	High-Pressure Processing (HPP)	Non-thermal microbial inactivation preserving bioactive compounds and sensory quality	Extended shelf life while maintaining nutritional and sensory quality	[11,86]
	Pulsed Electric Fields (PEF)	Non-thermal microbial and enzyme inactivation maintaining bioactive integrity	Maintains functional quality and prolongs shelf life	[114,115]
	High-Intensity Ultrasound (HIUS) & Thermosonication	Ultrasound-assisted enhancement of bioactive content and sensory quality	Increased antioxidant activity and improved sensory profile	[32,110,116,117]
Supercritical Fluid Processing	Supercritical CO2 (SC-CO2) Processing	Mild, non-thermal preservation of sensitive bioactives maintaining stability and sensory attributes	Preservation of bioactive integrity and sensory qualities	[37,118]
Hybrid Processing	Ultrasound + Microwave Pasteurization	Combination of ultrasound and microwave pasteurization with fermentation to control microbes and preserve bioactives	Effective microbial safety with retained bioactive properties	[114,119]
Fermentation & Probiotics	Fermentation	Microbial biotransformation to increase bioavailability and produce anti-inflammatory peptides and metabolites	Enhanced nutritional profile; production of novel bioactives with health benefits	[107,120,121]
	Probiotic Microencapsulation	Encapsulation to enhance probiotic viability and shelf stability	Higher probiotic survival during storage and consumption	[120,122]
Encapsulation & Delivery	Microencapsulation	Use of biopolymer matrices (alginate, chitosan, maltodextrin) to protect and control release of bioactives	Enhanced stability, controlled release; masks off-flavors; prolongs shelf life	[120,123]
	Nanoemulsions	Creation of stable submicron emulsions to enhance solubility, stability, and intestinal absorption	Improved bioavailability and sensory acceptance	[16,108,124]
	Liposomal Carriers	Biocompatible phospholipid vesicles enabling targeted delivery and sustained release	Increased cellular uptake and prolonged bioactive efficacy	[16,125]
Sensory Optimization	Volatile Organic Compound (VOC) Profiling	Identification and modulation of aroma-active compounds for sensory optimization	Improved consumer acceptance through enhanced sensory appeal	[110,116]

, an integrated approach that combines advanced technologies at every stage of the product’s lifecycle, from the selection of plant material to the delivery of the final product to consumers is essential. To address these challenges, it is crucial to focus on the classes of bioactive compounds and delivery technologies that show the most promise in overcoming the limitations of conventional formulations and enhancing the overall effectiveness of functional beverages.

Encapsulation techniques have become a linchpin for innovation. Microencapsulation with biopolymers like alginate, chitosan, and maltodextrin effectively shields sensitive compounds such as curcumin, catechins, and resveratrol from degradation during storage and digestion, allowing controlled release and extending shelf life [109,110]. Among the most promising delivery technologies, nanoemulsions have emerged as a key innovation. These submicron droplets significantly enhance the solubility, stability, and bioavailability of bioactive compounds, such as curcumin, by improving their absorption in the gastrointestinal tract. Additionally, nanoemulsions help mask unpleasant flavors, improving sensory acceptance, which is crucial for consumer acceptance of functional beverages [25,107]. Liposomes, composed of phospholipid bilayers, offer biocompatible targeted delivery and sustained release, improving cellular bioavailability [25,111].

Complementing these, fermentation leverages microbial biotransformation to boost nutritional profiles, reduce anti-nutrients, and generate novel anti-inflammatory metabolites like bioactive peptides and short-chain fatty acids [106,110,120]. Kombucha and other fermented beverages illustrate this synergy, although maintaining probiotic viability and metabolite consistency remains a challenge at scale.

In response to consumer demand for minimally processed, clean-label products, non-thermal technologies such as high-pressure processing (HPP), pulsed electric fields (PEF), and high-intensity ultrasound (HIUS) are gaining traction. These methods efficiently eliminate spoilage microbes and enzymes without heat, preserving antioxidant capacity, flavor, and nutrients [109,121,125]. Hybrid approaches combining ultrasound with microwave pasteurization show promising synergistic effects on microbial inactivation and bioactive preservation [114], though costs and complexity limit widespread use.

Sustainable extraction techniques, such as ultrasound-assisted extraction paired with natural deep eutectic solvents (NADES), provide green, efficient methods for recovering phenolics, flavonoids, and carotenoids from agro-industrial waste, supporting circular economy principles [116,119].

Despite these advances, challenges remain in scaling processes, ensuring cost-effectiveness, meeting regulatory requirements, and educating consumers. Interdisciplinary collaboration among food scientists, microbiologists, engineers, and regulatory experts is crucial to translating these innovations into commercially viable, health-promoting functional beverages.

Green extraction methods like ultrasound combined with NADES offer eco-friendly ways to efficiently extract valuable compounds [116]. Supercritical CO₂ processing is a gentle, non-thermal technique that preserves bioactive stability and flavor [112]. Hybrid approaches, such as combining ultrasound with microwave pasteurization and fermentation, ensure safety while maintaining bioactive potency [114]. Finally, sensory optimization through Volatile Organic Compound (VOC) profiling helps fine-tune aroma and flavor to boost consumer acceptance [109]. Fermentation enhances bioactive content by using microbes to transform ingredients, producing new anti-inflammatory compounds and boosting nutritional value [106,120]. Probiotic microencapsulation also improves the survival of beneficial bacteria during storage and digestion, ensuring their health benefits remain effective [110].

Non-thermal processing methods such as High-Pressure Processing (HPP), Pulsed Electric Fields (PEF), and High-Intensity Ultrasound (HIUS) kill harmful microbes while preserving heat-sensitive bioactives and sensory qualities [32,109,113,118,121,125]. These techniques extend shelf life without damaging the nutritional or functional properties of the beverages.

Encapsulation is a key technology that protects sensitive bioactives and controls their release. Microencapsulation uses biopolymers like alginate, chitosan, and maltodextrin to shield compounds from degradation, mask unpleasant flavors, and extend shelf life [110]. Nanoemulsions create tiny droplets that increase solubility and absorption, improving both bioavailability and taste [25,107]. Liposomes, made from phospholipids, allow targeted delivery and sustained release, enhancing cellular uptake [111].

3.3.4. Consumer Behavior and Market Preferences

Consumer acceptance of anti-inflammatory functional beverages is strongly influenced by sensory attributes such as color, taste, aroma, and texture, which frequently outweigh health claims in determining repeat purchases [10,14,109,110,111]. Sensory qualities like taste and aroma remain decisive, as negative attributes—bitterness, off-flavors, or grainy textures—discourage repurchase despite claimed benefits [10,110]. Liu et al. found that pleasant flavor notes (e.g., vanilla, caramel) in ready-to-drink (RTD) protein beverages enhanced consumer liking, while unfavorable textures deterred acceptance [110].

Mintel’s 2023 report on the U.S. functional drinks market highlights consumer trends across generations—baby boomers, Gen X, millennials, and Gen Z—revealing which factors appeal to each. The market was driven by an increasing demand for health and wellness, focusing on energy, hydration, and immune health benefits [126]. Meanwhile, the global anti-inflammatory drink sector reached USD 1.73 billion in 2024, with projections forecasting growth to USD 3.38 billion by 2033 (CAGR: 8.2%), according to the Growth Market Report. This growth is largely fueled by rising health awareness, especially around chronic inflammation, and a shift toward preventive nutrition and natural formulations. Ready-to-drink (RTD) beverages dominate the segment, followed by concentrates, powders, and functional elixirs [127].

Consumer acceptance of anti-inflammatory functional beverages is strongly influenced by sensory attributes such as color, taste, aroma, and texture, which often outweigh health claims in driving repeat purchases [10,14,128,129,130]. Trust in product efficacy, supported by transparent labeling and credible endorsements, enhances willingness to pay and sustained consumption [33,131]. However, skepticism toward novel ingredients persists, particularly among consumers with limited health literacy or cultural reservations, highlighting the need for targeted education and regulatory validation [132,133].

Demographic factors, including age, gender, and education, affect adoption rates, with younger, female, and more educated consumers showing greater acceptance [134,135]. Economic barriers such as price sensitivity and product availability limit broader market penetration despite positive health perceptions. Cultural context also shapes consumer attitudes and consumption patterns, requiring tailored marketing strategies to align with local values and preferences [132]. Beyond health motivation, factors such as convenience, brand reputation, and social influence significantly impact purchasing decisions [131]. Understanding consumer perception and acceptance is crucial for translating functional beverage innovations into market success. Purchasing decisions are shaped by a complex interplay of sensory, cognitive, socio-cultural, and economic factors that must be carefully addressed during product development and marketing.

Foremost, sensory qualities such as taste, aroma, texture, and appearance strongly dictate consumer acceptance. Negative sensory attributes like bitterness or off-flavors significantly reduce willingness to consume and repurchase, often overriding health claims associated with the product [10]. For instance, Liu et al. reported that favorable flavor notes (e.g., vanilla, caramel) in ready-to-drink protein beverages boosted consumer liking, whereas bitterness and grainy textures were deterrents [129].

Beyond sensory factors, cognitive dimensions including health motivation, perceived naturalness, and trust in health claims considerably influence purchase intentions [74]. Nonetheless, skepticism toward novel functional claims—especially involving fortification or unfamiliar processing technologies—remains a notable barrier [33]. Transparent labeling, supported by robust scientific evidence and credible endorsements, enhances consumer confidence and willingness to pay a premium [131,132].

Cultural and demographic variables further shape consumer attitudes. Cross-cultural research highlights differing perceptions of product terminology and safety claims, underscoring the need for tailored communication strategies [132,133]. Younger adults, females, and higher-educated individuals tend to be more receptive to functional beverages, while price sensitivity and product availability limit broader population uptake [134,135].

Habit formation and product familiarity also promote sustained consumption, with sensory satisfaction and integration into daily routines acting as key motivators, as seen in fermented beverage consumption [121,136]. Taken together, aligning sensory quality, credible health messaging, cultural relevance, and affordability is fundamental to enhancing consumer adoption of anti-inflammatory functional beverages.

These key dimensions influencing consumer behavior toward anti-inflammatory functional beverages—including sensory experience, cognitive factors, labeling and trust, cultural influence, demographics, economic considerations, and habitual consumption—are summarized in

Table 7. Key dimensions influencing consumer behavior toward anti-inflammatory functional beverages, summarizing findings on sensory, cognitive, cultural, demographic, economic, and habitual factors with supporting literature references.

Key Dimension	Findings	Representative Studies
Sensory Experience	Color, taste, aroma, and texture are the most influential factors for acceptance. Off-flavors reduce liking.	[10,14,121,129,136]
Cognitive Factors	Health values, perceived naturalness, and trust in claims drive purchase intentions.	[33,74,131,135]
Labeling & Trust	Transparent, credible labeling and certification improve consumer confidence and willingness to pay.	[131,137,138]
Cultural Influence	Acceptance varies by culture; negative terminology like “biocide” hinders trust.	[132,133]
Demographics	Younger, educated, and female consumers show higher adoption.	[131,133,135]
Economic Factors	Price sensitivity and availability limit regular consumption despite positive attitudes.	[134,135,139]
Habitual Consumption	Familiarity, sensory acceptance, and lifestyle integration drive long-term use.	[121,129,136]

, along with their respective impacts and supporting literature.

3.3.5. Regulatory Challenges and Safety Standards

Navigating the complex regulatory landscape is essential for ensuring the safety, efficacy, and consumer trust in functional beverages enriched with anti-inflammatory bioactive compounds. Regulatory compliance protects public health, influences market access, guides innovation, and supports long-term commercial sustainability [140].

Global frameworks such as Codex Alimentarius, the U.S. FDA, and the European EFSA establish safety standards and health claim substantiation requirements [141,142,143]. Codex provides internationally recognized guidelines that harmonize nutrition and health claims, food additive safety, and labeling, facilitating cross-border trade and product legitimacy [144].

Region-specific regulations shape market dynamics. Japan’s Foods with Function Claims (FFC) system encourages innovation by allowing market entry via systematic literature reviews or in-house clinical trials, balancing cost and product differentiation [141,142]. In contrast, the U.S. FDA’s stringent Food, Drug, and Cosmetic Act (FDCA) demands robust scientific evidence for health claims, particularly anti-inflammatory benefits, which can slow innovation [18,145]. EFSA’s Regulation (EC) No 1924/2006 requires rigorous scientific evaluation of health claims, including safety, efficacy, dosage, and toxicology. Despite EU harmonization, global regulatory divergence challenges international commercialization [143,146].

Emerging technologies like nanoencapsulation introduce new regulatory challenges. Agencies require detailed characterization, toxicological data, and post-market surveillance to manage risks related to nanoscale bioactives [109,147]. Explicit guidelines and safety evaluations are necessary for safe adoption [111,146].

Transparency and accurate labeling underpin consumer trust, with regulations ensuring ingredient disclosure, allergen warnings, and prevention of misleading claims [137,148]. Clear communication empowers consumers and supports acceptance of innovative ingredients [20,149].

However, regulatory heterogeneity across jurisdictions complicates product standardization and global market entry. Differences in permissible ingredients, claim substantiation, and safety assessment increase costs and delay access. Enhanced international harmonization via Codex and collaborative initiatives is advocated to streamline processes and promote sustainable growth [148,150,151].

Despite complexities, regulatory frameworks safeguard product integrity and consumer safety without stifling innovation [142,152]. Growing global collaboration among agencies like EMA, FDA, and PMDA aims to harmonize scientific standards while considering local contexts, accelerating innovation and improving consumer outcomes [140,151]. Successful navigation demands a multidisciplinary approach integrating rigorous validation, proactive engagement, and transparent communication. Compliance with Codex, FDA, EFSA, and regional regulations is crucial to fostering innovation, building trust, and securing commercial success for anti-inflammatory functional beverages worldwide [143,146].

The regulatory landscape for anti-inflammatory functional beverages is complex and fragmented, with varying definitions and standards across regions that complicate compliance and increase development costs, particularly for smaller producers [6,22]. Safety assessments of novel bioactives and delivery technologies, especially nanomaterials, require comprehensive toxicological data, including long-term exposure studies, which are often limited [16,109]. This precautionary approach can delay innovation despite promising scientific evidence.

Health claim substantiation demands robust clinical trials, yet high costs and methodological challenges deter some manufacturers, limiting the scope of validated claims [18,22]. Labeling regulations further add complexity, requiring transparent disclosure to prevent misinformation but differing across markets [33,131].

Nanotechnology poses additional regulatory concerns due to unresolved questions about biodistribution, bioaccumulation, and immunogenicity, with harmonized guidelines still in development [109,147]. Addressing these challenges requires coordinated efforts among industry, regulators, and scientists to develop standardized safety protocols and clear communication, balancing innovation with consumer protection [146,150].

Practical Strategies for Overcoming Regulatory Barriers and Building Trust

To overcome regulatory fragmentation, multi-stakeholder collaboration between industry, regulators, and research institutions is essential for developing harmonized safety standards and shared validation frameworks. Precompetitive consortia and open-access databases of toxicological and clinical evidence can reduce duplication and streamline regulatory review, especially for nanoencapsulated and bioengineered bioactives. Adoption of digital traceability tools such as blockchain-based ingredient tracking and QR-coded smart labels enhances transparency and consumer confidence by providing verifiable information on sourcing, safety testing, and certification. Furthermore, science-driven communication campaigns and third-party certification programs (e.g., “clinically validated” or “clean-label verified”) can improve consumer understanding and trust in product claims. On a policy level, gradual alignment of Codex Alimentarius with EFSA and FDA health-claim frameworks would simplify global market access while maintaining rigorous safety oversight. These strategies bridge scientific validation with effective governance and communication, ensuring that functional beverage innovations reach consumers safely and credibly, while reinforcing long-term trust in evidence-based nutrition.

Strategies for Harmonizing International Regulatory Frameworks

To harmonize international regulatory frameworks for the global commercialization of functional beverages, it is essential to enhance collaboration between global regulatory bodies, such as the FDA, EFSA, and PMDA, through multinational working groups. Codex Alimentarius plays a crucial role in this by providing internationally recognized guidelines and standards that facilitate alignment across these agencies. By harmonizing safety protocols and health-claim substantiation, Codex ensures consistency in how bioactive ingredients and delivery systems, like nanoencapsulation, are assessed, which helps streamline approvals. Additionally, Codex’s guidelines on food safety, labeling, and health claims serve as a foundation for developing uniform requirements, enabling easier market access while maintaining consumer protection. Leveraging digital traceability tools and creating shared global databases for clinical and toxicological data can improve transparency and regulatory efficiency. Codex supports the use of transparent food labeling and encourages the sharing of scientific data across regions, making it easier for manufacturers to comply with international standards. Furthermore, the gradual alignment of health-claim frameworks, guided by Codex’s international standards, alongside regional flexibility to address local health concerns, would simplify global market access. Lastly, supporting small manufacturers with streamlined pathways and third-party certifications, while adhering to Codex’s standards, would foster innovation and increase consumer trust globally.

3.3.6. Linking Key Themes to Market Trends

Recent scientific advancements in molecular efficacy, safety validation, and technological innovation have increasingly led to direct applications in the anti-inflammatory functional beverage industry, demonstrating a clear translation from research to real-world product development [82,114]. For example, research on bioactive compounds such as curcumin, catechins, and bioactive peptides has informed the formulation of beverages with enhanced therapeutic benefits and improved physicochemical stability.

Specifically, nanoemulsion and microencapsulation technologies, originally developed in laboratory settings to address issues of low bioavailability and poor sensory qualities, are now widely implemented in commercial green tea, turmeric, and herbal drinks. These technologies enhance compound absorption, mask bitterness, and extend shelf life, aligning scientific innovation with consumer-centric product design [91,120].

Similarly, findings from fermentation-based studies—which demonstrate the generation of anti-inflammatory secondary metabolites such as short-chain fatty acids and bioactive peptides—have been translated into real products like probiotic beverages and kombucha. These products not only offer gut health benefits but also reflect how microbial biotechnology advances have been scaled into functional drink categories.

Furthermore, growing industry attention to regulatory compliance and scientific credibility is shaping how companies approach product formulation and marketing. Many are now grounding health claims in clinical trial data, biomarker validation, and standardized ingredient testing, thereby meeting FDA and EFSA standards and reinforcing consumer trust [22,121]. A clear example of this is the precise labeling of polyphenol or curcumin content, which reflects an academic standard of transparency applied commercially.

From a sustainability standpoint, green extraction technologies such as NADES—shown in academic studies to improve extraction efficiency—are being used by manufacturers to recover bioactives from plant waste, reducing raw material costs and supporting circular economy models [6,100]. In parallel, market research on regional consumer preferences has guided product adaptation strategies, such as flavor customization, localized ingredient sourcing, and culturally tailored health messaging, ensuring both scientific validity and market relevance [114,116].

3.3.7. Future Directions and Research Gaps

The future of functional beverages is moving toward personalized nutrition, where products are tailored to individual health needs based on genetics, lifestyle, and microbiome [92]. As consumers seek more targeted and effective solutions, research is needed to understand how bioactive compounds interact with different genetic profiles and health conditions [153]. Personalized functional beverages could support inflammation reduction, immune health, metabolism, and more, offering scientifically backed, customized options. Advances in precision medicine will help integrate this personalized approach into everyday products, boosting both effectiveness and consumer appeal.

Further research should focus on improving the long-term effectiveness and bioavailability of bioactive compounds. Although encapsulation and nanoparticle delivery systems have advanced, challenges remain in ensuring sustained release and efficient absorption. Stability during storage also affects the compounds’ activity and consistent anti-inflammatory effects [154]. Studies on the degradation rates of bioactive compounds, such as anthocyanins, under different storage conditions, are crucial for optimizing formulations and enhancing the stability of bioactive ingredients in functional food applications [24]. Developing better delivery methods to enhance absorption and targeting is essential. Additionally, studying the long-term safety and benefits of these compounds across diverse populations is necessary to confirm their lasting health effects. This work will strengthen the role of functional beverages in disease prevention and wellness.

While this manuscript primarily utilizes existing consumer studies, it is acknowledged that primary consumer data is essential for providing richer insights into consumer behavior and preferences. Future studies should focus on collecting primary qualitative data, such as consumer surveys, interviews, and focus groups, to better understand market acceptance and preferences related to anti-inflammatory functional beverages. Progress in this field requires multidisciplinary collaboration across chemistry, biotechnology, and clinical science. Integrating nutrigenetics and nutrigenomics allows understanding of individual genetic variations that affect nutrient metabolism and response to bioactive compounds, enabling personalized functional beverage formulations [155]. Additionally, incorporating technologies such as metagenomics, metabolomics, and wearable devices like continuous glucose monitoring further enhances this approach, enabling real-time monitoring of physiological responses and metabolic changes [156]. Metabolomics provides comprehensive profiling of metabolites, offering insights into bioactive absorption, metabolism, and mechanisms of action in the body [40,153]. Combining basic research with practical applications improves formulation, stability, and clinical validation of bioactive ingredients. Genetic engineering can enhance bioactive production and ingredient quality, while clinical studies verify safety and efficacy [157]. This integrated approach ensures functional beverages are scientifically validated, personalized, safe, and effective, addressing specific health needs and keeping pace with evolving consumer and healthcare demands.

4. Conclusions

This study provides a comprehensive synthesis of global research and consumer insights on anti-inflammatory functional beverages, revealing a strong convergence between scientific innovation, health-conscious consumer behavior, and regulatory evolution. Four key takeaways emerge from this analysis: (1) research output on functional beverages increased thirteenfold between 2006 and 2025, underscoring rising global attention to bioactive compounds such as polyphenols, flavonoids, and curcuminoids; (2) advances in nanoencapsulation, microemulsion, and non-thermal processing have markedly improved bioavailability and sensory quality; (3) consumer preference for natural, plant-based, and clean-label beverages continues to drive innovation; and (4) regulatory oversight by agencies such as the FDA and EFSA has strengthened the scientific credibility of health claims while encouraging evidence-based formulation.

From a translational perspective, the study emphasizes that product development must integrate scientific validation, technological feasibility, and consumer expectations. The adoption of sustainable extraction techniques (e.g., NADES, supercritical CO₂), precision fermentation, and high-pressure processing not only ensures compound stability but also supports scalable and eco-efficient production. These practical innovations bridge laboratory discoveries with industrial application, aligning the functional beverage sector with global goals for health, transparency, and sustainability.

Looking forward, personalized nutrition and microbiome-targeted beverages represent the next frontier in functional beverage development. The integration of nutrigenomics, metabolomics, and microbiome research enables precision formulations that modulate inflammation according to individual biological profiles. Advances in fermentation and probiotic microencapsulation will further enhance gut health and bioactive efficacy. Collaborative clinical validation and cross-sector partnerships will be essential to translate these innovations into market-ready, evidence-based solutions.

Ultimately, the success of the functional beverage industry will depend on its ability to synergize sustainable manufacturing, personalized health strategies, and rigorous clinical validation. By doing so, anti-inflammatory functional beverages can evolve from general wellness products into targeted, scientifically substantiated tools for preventive healthcare and long-term well-being.

Limitations

This study has several limitations. First, the bibliometric approach emphasizes quantitative research trends, potentially overlooking qualitative factors like emerging consumer needs and regional differences in functional beverage adoption. Although combining Literature Review with bibliometric analysis offers valuable insights into the field’s evolution, it may not fully capture consumer behavior nuances or market dynamics affecting product development. Second, identified research gaps reflect current literature trends but may miss emerging technologies or market demands yet to be explored. Finally, while clinical trials, animal studies, and bioavailability are well-covered, the long-term safety and real-world effects of bioactive compounds in functional beverages remain under-researched, especially regarding prolonged consumption. Addressing these gaps requires diverse, longitudinal clinical studies to better align scientific knowledge with market-ready products.