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Phenolic Compounds and Functional Beverages
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Phenolic Compounds and Functional Beverages

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

Deadline for manuscript submissions: closed (31 December 2020) | Viewed by 64252

Special Issue Editor

Dr. María Rosa Pérez-Gregorio

E-Mail Website
Guest Editor
1. Department of Analytical Chemistry, Faculty of Sciences, University of Vigo, 32004 Ourense, Spain
2. LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal
Interests: quality and food safety; polyphenols; organic chemistry; metab-olomics; proteomics; immune-mediated disorders
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Functional beverages are defined as those able to provide additional benefits beyond the general benefits of nutrient intake and satisfaction of hunger. Over the last year, some efforts have been made by scientific community to reinforce the need to have healthy nutritional habits, which help to prevent or minimize the prevalence of noncommunicable diseases. Indeed, there has been a growing demand for functional beverages in many parts of the world. Hence, the need to study bioactive compounds to be used as ingredients of functional foods has arisen. Among the wide panoply of bioactive compounds already studied, phenolic compounds stand out as a very attractive ingredient for functional beverages since, in addition to their nutritional implications, phenolic compounds are also related with some food quality properties, such as color and taste. Therefore, the development of functional beverages with phenolic compounds as functional ingredients has been growing. Hence, the Special Issue “Phenolic Compounds and Functional Beverages” will focus on findings related with the use of phenolic compounds used as ingredients of functional beverages. Implications in health outcomes as well as the effect in organoleptic properties will also be covered.

Dr. María Rosa Pérez-Gregorio
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

  • Functional beverages
  • Phenolic compounds
  • Beverage taste
  • Beverage color
  • Healthy beverages

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Published Papers (8 papers)

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Editorial

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3 pages, 208 KiB  
Editorial
Phenolic Compounds and Functional Beverages
by Rosa Pérez-Gregorio
Beverages 2021, 7(4), 71; https://doi.org/10.3390/beverages7040071 - 27 Oct 2021
Cited by 6 | Viewed by 3688
Abstract
The rise in the prevalence of non-communicable diseases (NCDs) over the last few years has promoted the need to afford consumers with accurate health data on food and beverage products as part of their right to health [...] Full article
(This article belongs to the Special Issue Phenolic Compounds and Functional Beverages)

Research

Jump to: Editorial, Review

17 pages, 9873 KiB  
Article
Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables
by Egle Zokaityte, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Modestas Ruzauskas, Erika Mozuriene, Marina Cepiene, Vidas Ceplinskas, Gintare Kairaityte, Rasa Lingyte, Laurynas Marciulionis, Ema Monstaviciute, Meda Pikunaite, Migle Smigelskyte, Enrika Vyzaite, Laima Zilinskaite, Romas Ruibys and Elena Bartkiene
Beverages 2020, 6(4), 65; https://doi.org/10.3390/beverages6040065 - 19 Nov 2020
Cited by 5 | Viewed by 4298
Abstract
Nowadays, taking into consideration the current dynamics of drug resistance development, many researchers are working to develop new antimicrobial compound combinations for the food and beverage industry, which can overcome this problem. The aim of this study was to evaluate the antimicrobial properties [...] Read more.
Nowadays, taking into consideration the current dynamics of drug resistance development, many researchers are working to develop new antimicrobial compound combinations for the food and beverage industry, which can overcome this problem. The aim of this study was to evaluate the antimicrobial properties of milk permeate fermented with Lactobacillus plantarum LUHS135, Lactobacillus plantarum LUHS122, and Lactobacillus faraginis LUHS206 strains in combination with berry/vegetable (B/V) pomace (gooseberries, chokeberries, cranberries, sea buckthorn, rhubarb) against a variety of pathogenic strains (methicillin-resistant Staphylococcus aureus, Citrobacter freundii, Klebsiella pneumoniae, Salmonella enterica, Bacillus cereus, Pseudomonas aeruginosa, Acinetobacter baumanni, Proteus mirabilis, Enterococcus faecalis, Enterococcus faecium, Streptococcus mutans, Streptococcus epidermis, Staphylococcus haemolyticus, Pasteurella multocida, and Enterobacter cloacae) as a potential antimicrobial combination for beverage preparation. The highest number of the tested pathogenic strains was inhibited by gooseberries, sea buckthorn, and rhubarb combinations with strain LUHS122 fermented beverages (13 pathogens out of 15 tested). Twelve out of 15 tested pathogens were inhibited by gooseberry combinations with LUHS135 and LUHS206 fermented milk permeate. Selected B/V in combination with fermented milk permeate are promising antimicrobial ingredients for beverage preparation, possessing antimicrobial activity almost against all the tested pathogenic strains. Full article
(This article belongs to the Special Issue Phenolic Compounds and Functional Beverages)
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12 pages, 2157 KiB  
Article
Hydroxypropyl-β-Cyclodextrin as a Green Co-Solvent in the Aqueous Extraction of Polyphenols from Waste Orange Peels
by Achillia Lakka, Stavros Lalas and Dimitris P. Makris
Beverages 2020, 6(3), 50; https://doi.org/10.3390/beverages6030050 - 10 Aug 2020
Cited by 22 | Viewed by 4460
Abstract
There is, to-date, an expanding interest concerning the use of cyclodextrins as green food-grade co-solvents in the aqueous extraction of polyphenols, however, data regarding polyphenol extraction from waste orange peels (WOP) are lacking. On this ground, hydroxypropyl β-cyclodextrin (HP-β-CD), a highly water-soluble cyclodextrin, [...] Read more.
There is, to-date, an expanding interest concerning the use of cyclodextrins as green food-grade co-solvents in the aqueous extraction of polyphenols, however, data regarding polyphenol extraction from waste orange peels (WOP) are lacking. On this ground, hydroxypropyl β-cyclodextrin (HP-β-CD), a highly water-soluble cyclodextrin, was used to develop a simple and straightforward methodology for the effective recovery of WOP polyphenols. Process optimization by response surface showed that maximum total polyphenol recovery (26.30 ± 1.49 mg gallic acid equivalents g−1 dry mass) could be accomplished with 15 mM HP-β-CD at 40 °C. On the other hand, integration of ultrasonication pretreatment was found unsuitable, as it resulted in reduced polyphenol yield. Examination of solvent acidity indicated that polyphenol extraction may be enhanced at pH 4, but the difference was non-significant (p > 0.05) compared to yields attained at pH 2, 3, and 5. Extraction of WOP polyphenols with HP-β-CD was shown to provide significantly higher hesperidin yield compared to 60% (v/v) aqueous ethanol, which suggested selectivity of HP-β-CD toward this polyphenolic metabolite. Full article
(This article belongs to the Special Issue Phenolic Compounds and Functional Beverages)
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11 pages, 1076 KiB  
Article
Processing of Herbal Tea from Roselle (Hibiscus sabdariffa L.): Effects of Drying Temperature and Brewing Conditions on Total Soluble Solid, Phenolic Content, Antioxidant Capacity and Sensory Quality
by Quang Vinh Nguyen and Hoang Van Chuyen
Beverages 2020, 6(1), 2; https://doi.org/10.3390/beverages6010002 - 2 Jan 2020
Cited by 40 | Viewed by 13740
Abstract
Roselle (Hibiscus sabdariffa L.) is an annual shrub popularly grown in tropical and subtropical areas. Although Roselle fruit has been used for a long time as a herbal tea due to its high content of bioactive compounds like phenolic acids and anthocyanins, [...] Read more.
Roselle (Hibiscus sabdariffa L.) is an annual shrub popularly grown in tropical and subtropical areas. Although Roselle fruit has been used for a long time as a herbal tea due to its high content of bioactive compounds like phenolic acids and anthocyanins, the studies on the effects of the drying process and brewing conditions on the content of beneficial components and bioactivities of Roselle tea is limited. In this study, the influence of drying temperature on the retention of total phenolic content (TPC) and antioxidant capacity (AC) of the dried Roselle and the effects of brewing conditions including water temperature, liquid-solid ratio and brewing time on total soluble solid (TSS) content, total phenolic content, and antioxidant capacity of Roselle tea were investigated. The drying at 80 °C produced the dried Roselle with the highest retention of TPC (25.196 mg GAE/g) and AC (IC50 of 2.2 mg/mL for 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition) and the highest sensory quality compared to the drying at other temperatures. The brewing process using hot water at 90 °C with the solid-liquid ratio of 1:10 (g/mL) for 30 min resulted in the highest TSS content (5.4 oBx), TPC (12.7 mg GAE/g dried Roselle) and AC (73.3% DPPH inhibition) of the Roselle tea. Thus, the drying at 80 °C combined with the brewing of dried Roselle for 30 min using 90 °C hot water with the solid-liquid ratio of 1:10 (g/mL) are recommended to produce Roselle tea with the highest content of beneficial ingredients. Full article
(This article belongs to the Special Issue Phenolic Compounds and Functional Beverages)
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15 pages, 2470 KiB  
Article
Polyphenol Characterization in Red Beverages of Carapa procera (D.C.) Leaf Extracts
by Félix A. Adjé, Emmanuel N. Koffi, Kisselmina Y. Koné, Emmanuelle Meudec, Augustin A. Adima, Paul R. Lozano, Yves F. Lozano and Emile M. Gaydou
Beverages 2019, 5(4), 68; https://doi.org/10.3390/beverages5040068 - 2 Dec 2019
Cited by 6 | Viewed by 3852
Abstract
The red aqueous beverages of Carapa procera (D.C.) leaf extracts were investigated for their polyphenol contents using HPLC-DAD, HPLC-ESI-MS, and semipreparative HPLC. Polyphenols were extracted, clarified, and concentrated using a multistep process including ultrasound-assisted extraction (UAE), cross-flow microfiltration (CFM), and reverse osmosis (RO). [...] Read more.
The red aqueous beverages of Carapa procera (D.C.) leaf extracts were investigated for their polyphenol contents using HPLC-DAD, HPLC-ESI-MS, and semipreparative HPLC. Polyphenols were extracted, clarified, and concentrated using a multistep process including ultrasound-assisted extraction (UAE), cross-flow microfiltration (CFM), and reverse osmosis (RO). On the basis of analytical and semipreparative chromatographic techniques, 12 phenolic compounds were identified and quantified for the first time: 2 anthocyanins (cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside), 5 phenolic acids (protocatechuic, the three caffeoylquinic isomers, and coumaroylquinic acid), and 5 flavonols (quercetin 3-O-rutinoside, quercetin 3-O-galactoside, quercetin 3-O-glucoside, quercetin aglycone, and kaempferol 3-O-rutinoside). From the concentrated extract, it was possible to recover for anthocyanins (28.4 ± 0.3 µmol L−1 cyanidin equivalents) the two glycosides of cyanidin, for flavonols (1587 ± 3 µmol L−1 quercetin equivalents) the two glycosides of quercetin and kaempferol, and for phenolic acids (3650 ± 10 µmol L−1 gallic acid equivalents) chlorogenic and protocatechuic acids. Full article
(This article belongs to the Special Issue Phenolic Compounds and Functional Beverages)
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Review

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23 pages, 8238 KiB  
Review
Healthy Drinks with Lovely Colors: Phenolic Compounds as Constituents of Functional Beverages
by Teresa Pinto and Alice Vilela
Beverages 2021, 7(1), 12; https://doi.org/10.3390/beverages7010012 - 23 Feb 2021
Cited by 24 | Viewed by 8331
Abstract
Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance [...] Read more.
Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance in the market. On the other hand, and because the eyes also eat, producing attractive foods due to their color, texture, appearance, and sensory characteristics is a permanent challenge in the food industry. Being able to gather healthy and attractive items in a single food is an even greater challenge. The long list of benefits associated with phenolic compounds, such as antioxidant, anticancer, anti-inflammatory, and antiaging properties, among others, fully justifies their use in the enrichment of various food products. Thus, in this review, we propose to summarize the potential use of phenolic compounds used as ingredients of pleasant and functional beverages. Full article
(This article belongs to the Special Issue Phenolic Compounds and Functional Beverages)
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24 pages, 3668 KiB  
Review
Natural Nrf2 Activators from Juices, Wines, Coffee, and Cocoa
by Mallique Qader, Jian Xu, Yuejun Yang, Yuancai Liu and Shugeng Cao
Beverages 2020, 6(4), 68; https://doi.org/10.3390/beverages6040068 - 1 Dec 2020
Cited by 20 | Viewed by 7101
Abstract
Juices, wine, coffee, and cocoa are rich sources of natural polyphenolic compounds that have potent antioxidant activities proven by in vitro and in vivo studies. These polyphenolic compounds quench reactive oxygen and nitrogen species (RONS) or reactive free radicals and act as natural [...] Read more.
Juices, wine, coffee, and cocoa are rich sources of natural polyphenolic compounds that have potent antioxidant activities proven by in vitro and in vivo studies. These polyphenolic compounds quench reactive oxygen and nitrogen species (RONS) or reactive free radicals and act as natural antioxidants which are also able to protect against reactive oxygen species (ROS)-mediated oxidative damage, which elevates cellular antioxidant capacity to induce antioxidant defense mechanisms by modulating transcription factors. Nuclear factor (erythroid-derived 2)-like 2 (Nrf2) is a transcription factor encoded in humans. It is activated as a result of oxidative stress and induces the expression of its target genes. This is one of the most important cellular defense mechanisms against oxidative stress. However, the oxidative stress alone is not enough to activate Nrf2. Hence phytochemicals, especially polyphenolics, act as natural Nrf2 activators. Herein, this review discusses the natural products identified in juices, coffee, cocoa and wines that modulate Nrf2 activity in cellular systems. Full article
(This article belongs to the Special Issue Phenolic Compounds and Functional Beverages)
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32 pages, 3215 KiB  
Review
Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties
by Parise Adadi and Osman N. Kanwugu
Beverages 2020, 6(2), 22; https://doi.org/10.3390/beverages6020022 - 3 Apr 2020
Cited by 20 | Viewed by 17500
Abstract
Sorghum beer (pito) is an indigenous alcoholic beverage peculiar to northern Ghana and parts of other West African countries. It is overwhelmed with calories, essential amino acids (such as lysine, etc.), B-group vitamins, and minerals. In recent years, there has been a growing [...] Read more.
Sorghum beer (pito) is an indigenous alcoholic beverage peculiar to northern Ghana and parts of other West African countries. It is overwhelmed with calories, essential amino acids (such as lysine, etc.), B-group vitamins, and minerals. In recent years, there has been a growing demand for highly flavoured yet functional pito in Ghana; however, the local producers lack the prerequisite scientific expertise in designing such products. We propose the utilization of Tetrapleura tetraptera (TT) and Hibiscus sabdariffa (HS) as cheap and readily available materials in designing functional flavoured pito. The addition of TT and HS would not alter the fermentation profile but rather augment the starter with nutrients, thus improving the fermentation performance and shelf life of the final pito. In vitro and in vivo studies provide substantive evidence of antioxidant, nephro- and hepato-protective, renal/diuretic effect, anticholesterol, antidiabetic, and antihypertensive effects among others of the TT and HS, hence enriching the pito with health-promoting factors and consequently boosting the health of the consumer. Herein, we summarise the phytochemical, biological, pharmacological, and toxicological aspects of TT and HS as well as the technology involved in brewing the novel bioactive-flavoured pito. In addition, we also report the incidence of heavy metal in conventional pito. Full article
(This article belongs to the Special Issue Phenolic Compounds and Functional Beverages)
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