Special Issue "Antioxidant Activity Research and Bioactive Compounds in Beverages"

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

Deadline for manuscript submissions: 30 September 2019

Special Issue Editor

Guest Editor
Dr. Elena Alañon

Department of Analytical Chemistry and Food Technology, Faculty of Sciences, University of Castilla-La Mancha, Ciudad Real, 13071, Spain
Website | E-Mail
Phone: 34 926295300
Interests: Beverages, wine, antioxidant activity, phenolic compounds, green extraction techniques, liquid chromatography, gas chromatography, mass spectrometry, functional foods, human intervention studies

Special Issue Information

Dear Colleagues,                

I am delighted to inform you about a new Special Issue on “Antioxidant Activity Research and Bioactive Compounds in Beverages”.

Antioxidants and bioactive compounds present in food have recently gained increased interest among consumers and the scientific community due to their benefits for human health. Natural antioxidants seem to play a very important role in reducing the concentration of free radicals, preventing the oxidation processes implicated in the development of multiple diseases. However, the diversity of methodologies used to evaluate natural antioxidants has led to widely conflicting results due to the different chemistry principles underlying these methods. Therefore, a valid evaluation of antioxidant capacity requires the use of several methods with different mechanisms for inhibiting oxidation.

Fruits, vegetables and all drinks derived from these commodities are the main sources of natural antioxidants due to their high content of bioactive compounds (i.e. polyphenols, carotenoids, plant sterols, etc.). The beneficial consumption of some beverages—such as wine, juices, beer, tea, coffee, cocoa, or even milk beverages, among others—has been verified. However, some aspects regarding bioavailability, metabolism, fermentation and excretion have not been fully elucidated.

In this Special Issue, we will publish papers that expand the boundaries of our existing knowledge in this field. Antioxidant activity research includes the following interconnected aspects: bioactive compounds, health, fruit and vegetable production, milk beverages, manufacturing, industrial, economic and social aspects. Considering the whole supply chain, from producers to consumers, we encourage academics, researchers and practitioners to focus their attention on antioxidant activity research and bioactive compounds in beverages and their beneficial health effects.

I look forward to receiving your contributions.

Dr. Elena Alañon
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 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) for publication in this open access journal is 350 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.


  • Chemical characterization of bioactive compounds from beverages
  • Antioxidant properties of beverages
  • Bioactive compounds of beverages: phenolic, carotenoids, sterols…
  • Milk beverages: bioactive peptides
  • Effect of maturation, agricultural practices and beverages manufacturing on antioxidant properties
  • Absorption, metabolism and bioavailability
  • Epidemiological studies
  • Antioxidant mechanisms
  • Functional properties
  • By-products from beverage industries as a natural source of bioactive compounds

Published Papers (1 paper)

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Open AccessArticle
Quality Acceptability, Nutritional Composition and Antioxidant Properties of Carrot-Cucumber Juice
Received: 18 December 2018 / Revised: 10 January 2019 / Accepted: 11 January 2019 / Published: 1 February 2019
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Fresh vegetables (carrot and cucumber) were juiced using a juice extractor. The extracted juice was then divided into five varying proportions: A (100% carrot juice), B (80% carrot, 20% cucumber), C (70% carrot, 30% cucumber), D (50% carrot, 50% cucumber) and E (100% [...] Read more.
Fresh vegetables (carrot and cucumber) were juiced using a juice extractor. The extracted juice was then divided into five varying proportions: A (100% carrot juice), B (80% carrot, 20% cucumber), C (70% carrot, 30% cucumber), D (50% carrot, 50% cucumber) and E (100% cucumber). The juice blends were then analyzed for proximate, mineral and vitamin compositions. The phytochemical and the antioxidant properties were also determined. The proximate composition result revealed very high moisture (82.03–83.85%), relatively low carbohydrate (5.23–10.57%) and very low crude protein (1.75–4.14%) contents. For the micronutrients, potassium (14.70–32.10 mg/100 mL) and vitamin C (14.48–24.48 mg/100 mL) were more predominant when compared to the other micronutrients that were determined. The pH was mildly acidic (5.90–6.21) and the Brix value ranged between 3.51 and 7%. The antioxidant result indicated that better bioactivity could be obtained from the blends than the individual juices. While there were no statistically significant differences in the sensory properties of the juices, the 100% carrot juice was rated higher in all the attributes evaluated. Therefore, it was concluded that a blend of carrot and cucumber at a 50:50 ratio offered comparable nutritional and better antioxidative quality when compared to other blends. Full article
(This article belongs to the Special Issue Antioxidant Activity Research and Bioactive Compounds in Beverages)

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