Mechanisms and Effects of Antioxidant-Rich Functional Beverages

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: 15 June 2024 | Viewed by 1929

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Guest Editor
Department of Economic and Food Science, University of Perugia, Perugia, Italy
Interests: food science and technology; beer; oils; food quality; food analyses
Special Issues, Collections and Topics in MDPI journals

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Dear Colleagues

The high-quality beverage industry is always looking for ways to produce highly satisfactory products, and the quantity, quality, and health effects of their components are of great importance.

The need to provide consumers with high quality beverages is pushing researchers to better understand the synergistic and antagonistic relationships between active compounds, and their interactions with the matrix.

The evidence of new reactive oxygen species is useful for companies and the field of food supplementation in general, as it enables them to increase formulation activity.

The verification of models and in vitro or in vivo systems is welcome, as it keeps basic information as robust as possible. More and more companies and institutions are investing in the production of new solid scientific information in this sector. 

Research in this area is driving scientific and technical developments towards the improvement of high-quality beverages. Exploitation of old and innovative ingredients, novel recipes, selective and efficient processing techniques, and innovative quality assays are just a few examples of the areas of interest for researchers to investigate. 

This Special Issue will collect research articles and reviews relevant to these issues. We look forward to receiving your contributions.

Dr. Giuseppe Perretti
Guest Editor

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  • high quality beverages
  • nutritional benefits
  • antioxidants
  • natural components
  • selectivity

Published Papers (1 paper)

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13 pages, 1626 KiB  
The Influence of Melatonin Treatment in the Vinification of Feteasca Neagra and Cabernet Sauvignon Wines on the Profile of Polyphenolic Compounds and Antioxidant Activity
by Sandra A. V. Eremia, Camelia Albu, Gabriel-Lucian Radu, Andreia Alecu and Elena Brinduse
Antioxidants 2023, 12(6), 1214; - 4 Jun 2023
Cited by 1 | Viewed by 1342
Until recently, the main antioxidant role among wine constituents was attributed to polyphenolic compounds, but once the presence of melatonin in wines was confirmed, an interesting new field of research opened up due to its possible synergistic effects with other antioxidants in the [...] Read more.
Until recently, the main antioxidant role among wine constituents was attributed to polyphenolic compounds, but once the presence of melatonin in wines was confirmed, an interesting new field of research opened up due to its possible synergistic effects with other antioxidants in the winemaking process, which may lead to a change in the profile of polyphenolic compounds and antioxidant activity. In order to investigate the evolution of active principles from the phenylpropanoid metabolism associated with the synergistic effects of melatonin, for the first time, a melatonin treatment was performed in the pre-stage of the different winemaking processes of Feteasca Neagra and Cabernet Sauvignon wines with different melatonin concentrations. After comparing the acquired results for the evolution of the polyphenolic compound profile and antioxidant activity of treated wines, we ascertained an increase in the antioxidant compound concentrations, especially in resveratrol, quercetin, and cyanidin-3-glucoside, directly proportional to the used melatonin concentration; an intensification in activity of PAL and C4H enzymes; and the modification in the expression of specific anthocyanin biosynthesis genes, especially UDP-D-glucose-flavonoid-3-O-glycosyltransferase. It was also shown that the application of melatonin in the pre-stage of the winemaking process can be successfully used to obtain red wines with increased antioxidant activity (almost 14%). Full article
(This article belongs to the Special Issue Mechanisms and Effects of Antioxidant-Rich Functional Beverages)
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