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Beverages
Special Issues
Nutritional Supplement Drinks: Development and Health Benefits
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Nutritional Supplement Drinks: Development and Health Benefits

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Quality, Nutrition, and Chemistry of Beverages".

Deadline for manuscript submissions: closed (25 February 2024) | Viewed by 2531

Special Issue Editor

Dr. Quan V. Vuong

E-Mail Website
Guest Editor
Food Science, School of Environmental and Life Sciences, University of Newcastle, Callaghan, NSW, Australia
Interests: functional food; bioactive compounds in food; waste utilization; antioxidant; extraction; microencapsulation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Supplement drinks, which are beverages designed to provide nutrients that are present in insufficient quantities in the diet and/or bio molecules that contribute to health benefits. There is significant growth occurring in the supplement drink market due to increasing demand for health supplements. Numerous studies have been conducted on the development of supplement drink formulations and have examined their links with various health benefits. This Special Issue aims to bring together the most recent studies related to supplement drinks and their association with health benefits.

All interested authors are welcome to publish reviews and/or research papers based on, but not limited to, the following topics:

  • Composition and analysis of supplement drinks and their ingredients;
  • Development and formulation of supplement drinks;
  • Safety and shelf life of supplement drinks;
  • Market analysis, sensory evaluation, consumer behavior, and regulations;
  • Health benefits of supplement drinks.

Dr. Quan V. Vuong
Guest Editor

Manuscript Submission Information

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

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

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • supplement
  • supplement drinks
  • vitamins
  • proteins
  • calories
  • sensory profile
  • consumer liking
  • regulations
  • health benefits

Published Papers (1 paper)

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Research

13 pages, 2531 KiB  
Article
The Effect of Cinnamon and Ginger Spices on Anthocyanins in Sweetened Roselle Beverages
by Esereosa D. Omoarukhe, Niamh Harbourne and Paula Jauregi
Beverages 2023, 9(1), 24; https://doi.org/10.3390/beverages9010024 - 08 Mar 2023
Cited by 3 | Viewed by 2013
Abstract
This study explores the potential benefits of spices (cinnamon and ginger) on Roselle anthocyanins within a sweetened Roselle beverage matrix. Anthocyanins and other related properties of the beverage (colour, antioxidant capacity, total phenolics, and pH) were observed from the start and monitored for [...] Read more.
This study explores the potential benefits of spices (cinnamon and ginger) on Roselle anthocyanins within a sweetened Roselle beverage matrix. Anthocyanins and other related properties of the beverage (colour, antioxidant capacity, total phenolics, and pH) were observed from the start and monitored for 30 days at accelerated storage conditions (40 °C). The sweeteners at the amounts used (80 g/L granulated sugar and 0.32 g/L Stevia Reb A) did not have a significant effect on the initial anthocyanin content in the beverage and did not significantly impact degradation. Upon the addition of spices to the sweetened beverage, ginger (1 g/L) did not result in significant changes, initially or during storage. However, following the addition of cinnamon (1 g/L) to the beverages (unsweetened and sweetened), an initial increase in the total phenolic and FRAP antioxidant activity in the Roselle beverages was observed; furthermore, it reduced the degradation of anthocyanins and improved colour stability during storage. This effect is postulated to be due to a co-pigmentation reaction or the acylation of anthocyanins with a complex formed from the reaction of glucose with the phenolic compounds contained in cinnamon. Full article
(This article belongs to the Special Issue Nutritional Supplement Drinks: Development and Health Benefits)
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