Special Issue "Bioactive Compounds in Plant Derived Beverages"

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

Deadline for manuscript submissions: 20 March 2019

Special Issue Editors

Guest Editor
Dr. Teodora Basile

CREA Centro di Ricerca Viticoltura ed Enologia (Research Center for Viticulture and Enology), Via Casamassima 148, 70010 Bari, Italy
Website | E-Mail
Interests: high-performance liquid chromatography; extraction; food science and technology; analytical chemistry; food chemistry; food analysis; antioxidants; food and nutrition
Guest Editor
Dr. Fiammetta Alagna

CREA Centro di Ricerca Viticoltura ed Enologia (Research Center for Viticulture and Enology), via Casamassima 148, Turi, 70010 Bari (Italy)
Website | E-Mail
Interests: plant molecular biology; biotechnology; genetics; gene expression analysis; transcriptomics

Special Issue Information

Dear Colleagues,

As a consequence of the on-going consumption of plant-based drinks (soft drinks, juices, tea, coffee, and alcoholic beverages) worldwide, there is an increasing interest on the actual composition of those drinks, not only limited on the major compounds and essential nutrients, but also focused on the identification of minor compounds, which are able to positively or negatively affect human health and on the study of their biological activities. In fact, plants produce a broad range of bioactive compounds, which play a key role in the determination of the nutraceutical proprieties of the derived drinks. These plant specialized metabolites might be found unaltered in plant-derived beverages or, during processing and storage steps, might undergo chemical, physical or enzymatic modifications in their chemical structure.

Specific nutritional effects that are dependent on the chemical structure, thus, might be compromised or enhanced. Moreover, it is recently emerging the importance of the synergic effects among different compounds, a topic still little explored.

This Special Issue will focus on articles contributing to clarify the composition of bioactive compounds in plant derived beverages, but also those articles contributing to understand the role of plant derived beverages (including traditional and novel drink products) in the diet.

In particular, this Special Issue will provide an overview of the new data and existing works especially focusing on:

  • novel detection methods of trace compounds;
  • structure elucidation;
  • development, improvement or modification of manufacturing process in order to enhance / decrease their concentration in final drinks;
  • mechanism of action and synergic mechanism with other minor on major compounds;
  • identification of genes regulating the accumulation of secondary metabolites in the plant organs (fruit, leaf, seed, etc.) used for beverage preparation;

This Special Issue will include original research and review papers, moreover, studies with negative results or replication studies will also be accepted.

Dr. Teodora Basile
Dr. Fiammetta Alagna
Guest Editors

Manuscript Submission Information

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

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

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

Published Papers (3 papers)

View options order results:
result details:
Displaying articles 1-3
Export citation of selected articles as:

Research

Open AccessArticle Antioxidant and Sensory Properties of New Beverage Formulations Composed of Palm Sugar, Aframomum melegueta, and Citric Acid
Received: 3 July 2018 / Revised: 3 August 2018 / Accepted: 7 August 2018 / Published: 10 August 2018
PDF Full-text (271 KB) | HTML Full-text | XML Full-text
Abstract
Non-alcoholic still beverages were prepared from palm sugar, Aframomum melegueta pepper, and citric acid, and their physico-chemical, nutritional, antioxidative, and sensory properties were examined in order to determine their suitability as functional refreshing drinks of good nutritional value. Results for titrable acidity, pH,
[...] Read more.
Non-alcoholic still beverages were prepared from palm sugar, Aframomum melegueta pepper, and citric acid, and their physico-chemical, nutritional, antioxidative, and sensory properties were examined in order to determine their suitability as functional refreshing drinks of good nutritional value. Results for titrable acidity, pH, 5-hydroxymethylfurfural (5-HMF), and antioxidant capacity (total phenolic content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and reducing power), vitamin C, and carbohydrate content indicate that the beverage formulations had suitable chemical, nutritional, and antioxidant characteristics, and may be functional. Sensory evaluation of the formulations showed that they were acceptable and refreshing, thus presenting attractive ways of delivering the health benefits of oil palm sugar and Aframomum melegueta pepper. Full article
(This article belongs to the Special Issue Bioactive Compounds in Plant Derived Beverages)
Open AccessArticle Novel Beverages of Yerba-Mate and Soy: Bioactive Compounds and Functional Properties
Received: 23 November 2017 / Revised: 24 January 2018 / Accepted: 1 March 2018 / Published: 6 March 2018
Cited by 1 | PDF Full-text (584 KB) | HTML Full-text | XML Full-text
Abstract
In this paper, two high-nutrition commodities that are produced in great amounts in Brazil were joined in a single functional product. Yerba mate (Ilex paraguariensis) is rich in bioactive compounds, while soybean is a high-quality protein source. The objective of this
[...] Read more.
In this paper, two high-nutrition commodities that are produced in great amounts in Brazil were joined in a single functional product. Yerba mate (Ilex paraguariensis) is rich in bioactive compounds, while soybean is a high-quality protein source. The objective of this paper was to assess the psychochemical characteristics of two yerba-mate progenies (planted–PL and native–NT leaves) and then confirm whether the functional and nutritional properties of the main ingredients were conveyed to the beverage produced. The main raw material, yerba-mate leaves, and the drinks were assessed for bioactive compounds, antioxidant capacity, physicochemical properties, and nutritional value. Planted leaves showed higher concentration of 5-CQA, caffeic acid and rutin than the native plant, whereas caffeine and theobromine were detected in larger amounts in native leaves. The nutritional profile of the drinks was compared to commercial beverages–either yerba-mate-based or soy-based. They indeed provide more protein, fiber, and fats than traditional yerba-mate beverages (chimarrão, tererê, and mate tea). Soy drinks currently marketed, for their turn, have similar caloric value and higher contents of lipid and protein as compared to our product, but are poor in fibers. NT drink (DPPH—IC50 92.83 and ABTS—8.18 μM Trolox/mL) had higher antioxidant activity than PL (IC50 147.06 and 5.63 μM Trolox/mL) due to the greater volume fraction of yerba-mate extract. NT beverage has more 5-CQA and caffeine in the same intake of tererê and traditional mate tea. This healthy beverage contributes to an increasing income to the food industry and yerba-mate producers, and environmental gains that are related to the exploration of natural resources. Full article
(This article belongs to the Special Issue Bioactive Compounds in Plant Derived Beverages)
Figures

Graphical abstract

Open AccessArticle Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times
Received: 13 December 2017 / Revised: 18 January 2018 / Accepted: 19 January 2018 / Published: 12 February 2018
PDF Full-text (1079 KB) | HTML Full-text | XML Full-text
Abstract
Globally, traditional and herbal teas are a prominent dietary source of polyphenols, and represent a class of bioactive molecules that are closely associated with a variety of health benefits. Most consumers prepare tea using tea bags, although there is little information about whether
[...] Read more.
Globally, traditional and herbal teas are a prominent dietary source of polyphenols, and represent a class of bioactive molecules that are closely associated with a variety of health benefits. Most consumers prepare tea using tea bags, although there is little information about whether this production step alters the content of the final product. The study purpose was to investigate the effect of steep time and tea type on the polyphenol content and predicted antioxidant capacity of commercially available tea bag products, including Green, Orange Pekoe, Red Roiboos, Peppermint, and Chamomile. Total polyphenol content (TPC), antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl inhibition), and total predicted antioxidant capacity were measured in aliquots sampled every minute for 10 min. Polyphenols were extracted into solution in a nonlinear fashion, with ~80–90% of the TPC appearing within 5 min of tea bag immersion. Moreover, a significant range in TPC values was observed between products, with true teas containing at least two-fold greater polyphenol content than the herbal varieties. Our results are consistent with previous work using loose-leaf tea products and demonstrates that tea bag products are an effective source of polyphenols that may offer health benefits relating to their constituent antioxidant activity. Full article
(This article belongs to the Special Issue Bioactive Compounds in Plant Derived Beverages)
Figures

Graphical abstract

Back to Top