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Fruit Beverages: Nutritional Composition and Health Benefits
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Fruit Beverages: Nutritional Composition and Health Benefits

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

Deadline for manuscript submissions: closed (31 March 2015) | Viewed by 49730

Special Issue Editor

Dr. Antonio Cilla

E-Mail Website
Guest Editor
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
Interests: functional foods; bioactive compounds; antioxidant capacity; sterols; phytochemicals; bioaccessibility; bioavailability; bioactivity; cell cultures; chemoprevention; oxidative stress; eryptosis; food by-products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fruit juice is a popular choice of beverage for both adults and children because of its attractive taste and color, and the fact it is associated with many health benefits. In addition, there are various types of fruits or mixtures, some of them with many varieties, which grow in different parts of the world, and that can differ greatly in composition from each other. Moreover, the consumption of antioxidant-rich foods, e.g., vegetables and fruits, has been linked to a lessened risk of chronic degenerative diseases such as cancer and cardiovascular disorders. Fruit juices can be as effective as fruits and vegetables in decreasing this risk. Indeed, fruit juices can be considered natural functional foods since, beyond their nutritional value, they can provide other components with potential health benefits such as fiber, vitamins, minerals and antioxidant phytochemicals (polyphenols, carotenoids, tocopherols). Consequently, dietary guidelines recommend regular consumption of plant foods rich in non-enzymatic antioxidants that can improve antioxidant defense by acting additively and synergistically upon the endogenous enzymatic barrier to combat oxidative stress-related diseases.

Taken together, the main goal of this special issue is to take a step forward towards a better understanding of the chemical compositions (macronutrients, micronutrients, bioactive compounds) of fruit juices, and their role in the physiological functions that contribute to a better human health.

Dr. Antonio Cilla
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.

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Published Papers (5 papers)

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Research

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212 KiB  
Article
Blood Orange Anthocyanins in Fruit Beverages: How the Commercial Shelf Life Reflects the Quality Parameter
by Monica Scordino, Leonardo Sabatino, Francesco Lazzaro, Marco Antonio Borzì, Maria Gargano, Pasqualino Traulo and Giacomo Gagliano
Beverages 2015, 1(2), 82-94; https://doi.org/10.3390/beverages1020082 - 20 May 2015
Cited by 17 | Viewed by 7409
Abstract
Pigmented oranges are a high value typical product, used for the production of healthy juice-based drinks due to the peculiar presence of anthocyanins as dietary antioxidants. A qualitative HPLC/PDA/MS analytical method for verifying presence/absence of blood orange anthocyanins was validated in accordance with [...] Read more.
Pigmented oranges are a high value typical product, used for the production of healthy juice-based drinks due to the peculiar presence of anthocyanins as dietary antioxidants. A qualitative HPLC/PDA/MS analytical method for verifying presence/absence of blood orange anthocyanins was validated in accordance with Eurachem guide in terms of accordance (100%), specificity/selectivity, repeatability of retention time (CV < 0.5%), limit of detection (0.36 mg/L) and limit of decision (0.41 mg/L). Fifty commercial red orange juice beverages were collected on the market and analyzed to assess the occurrence of blood orange anthocyanins. The results showed that only 60% of analyzed products have a minimum content of anthocyanins of blood orange, guaranteeing the specifications of the product they publicize and sell until the expiration date. Therefore, it is possible to envisage a gradual degradation of the specific parameter (anthocyanins) or willful misconduct of producers (non-use of blood orange juice). In both cases, the consumer buys a product with high added value without such value being guaranteed. This information will be useful to revise the expiration date of these products, the percentage of blood orange juice used in the preparation and/or the storage conditions of the products. Full article
(This article belongs to the Special Issue Fruit Beverages: Nutritional Composition and Health Benefits)
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296 KiB  
Article
Determination of Citrus Limonoid Glucosides by High Performance Liquid Chromatography Coupled to Post-Column Reaction with Ehrlich’s Reagent
by Andrew P. Breksa III, Darwin E. King and Ana M. Vilches
Beverages 2015, 1(2), 70-81; https://doi.org/10.3390/beverages1020070 - 12 May 2015
Cited by 5 | Viewed by 6807
Abstract
A method for the identification and quantification of citrus limonoid glucosides in juices, based upon high performance liquid chromatography (HPLC) separation coupled to post-column reaction with Ehrlich’s reagent, has been developed. This method utilizes a phenyl stationary phase and an isocratic mobile phase. [...] Read more.
A method for the identification and quantification of citrus limonoid glucosides in juices, based upon high performance liquid chromatography (HPLC) separation coupled to post-column reaction with Ehrlich’s reagent, has been developed. This method utilizes a phenyl stationary phase and an isocratic mobile phase. Limit of detection for the method was determined to be 50 ng of limonin glucoside. Limonin glucoside and the other limonoid glucosides tested responded equivalently to the post-column reaction with Ehrlich’s reagent suggesting that limonin glucoside may be used as a surrogate for the quantification of other limonoid glucosides, including nomilin, deacetyl nomilin, nomilinic acid, deacetyl nomilinic acid, and obacunone glucosides. For most juice samples, no sample treatment is required to determine limonin glucoside content. Concentration by solid phase extraction is recommended for juices with low levels of limonin glucoside and to facilitate the detection and quantification of other limonoid glucosides present at low concentrations. With the exception of blood oranges, the method was successfully applied to the analysis of juices from a variety of citrus varieties. Full article
(This article belongs to the Special Issue Fruit Beverages: Nutritional Composition and Health Benefits)
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Graphical abstract

336 KiB  
Article
Comparison of Fresh and Commercial Pomegranate Juices from Mollar de Elche Cultivar Grown under Conventional or Organic Farming Practices
by Nallely Nuncio-Jáuregui, Marina Cano-Lamadrid, Francisca Hernández, Ángel A. Carbonell-Barrachina and Ángel Calín-Sánchez
Beverages 2015, 1(2), 34-44; https://doi.org/10.3390/beverages1020034 - 30 Mar 2015
Cited by 13 | Viewed by 7318
Abstract
Pomegranate juice has gained a high reputation for its health properties and consequently is now a highly demanded product. However, there is an interest in knowing if there are differences between conventional and organic agricultural practices. For that reason, total phenolic content, antioxidant [...] Read more.
Pomegranate juice has gained a high reputation for its health properties and consequently is now a highly demanded product. However, there is an interest in knowing if there are differences between conventional and organic agricultural practices. For that reason, total phenolic content, antioxidant capacity, punicalagin isomers and sensory analysis of pomegranate juices from Mollar de Elche cultivar were studied. A comparison between fresh and commercial pomegranate juice obtained by conventional and organic agricultural practices was conducted. The total phenolic content values ranged from 2285 to 2457 mg GAE L−1; however, there was no significant difference among conventional and organic juices. The antioxidant capacity evaluated by DPPH and ABTS methods showed significant differences (p < 0.05) among conventional and organic juices. The antioxidant capacity values ranged from 17.7 to 35.9 mmol Trolox L−1 for DPPH and from 5.09 to 27.9 mmol Trolox L-1 for ABTS. Significant differences (p < 0.05) were observed among conventional and organic juices in punicalagin isomer, with the highest value found in conventional fresh pomegranate juice (0.48 g L−1). Descriptive sensory analysis showed that fresh pomegranate, fresh rind, earthy, vegetal, bitter, and astringent notes were higher in conventional fresh pomegranate juice. Cooked and mushroom notes predominated in conventional commercial pomegranate juice; while the organic juice was characterized by fresh pomegranate, fresh rind, earthy and sweet notes. Full article
(This article belongs to the Special Issue Fruit Beverages: Nutritional Composition and Health Benefits)
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705 KiB  
Article
Effects of Albedo Addition on Pomegranate Juice Physicochemical, Volatile and Chemical Markers
by Laura Vázquez-Araújo, Edgar Chambers IV and Ángel A. Carbonell-Barrachina
Beverages 2015, 1(1), 17-33; https://doi.org/10.3390/beverages1010017 - 3 Feb 2015
Cited by 3 | Viewed by 7035
Abstract
Five commercial juices, representing the five clusters of this juice, were characterized before and after maceration with 10% pomegranate albedo (control- and albedo treated (AT)-juices, respectively). Commercial juices were macerated with albedo homogenate for 24 h, and then the albedo was removed. Total [...] Read more.
Five commercial juices, representing the five clusters of this juice, were characterized before and after maceration with 10% pomegranate albedo (control- and albedo treated (AT)-juices, respectively). Commercial juices were macerated with albedo homogenate for 24 h, and then the albedo was removed. Total soluble solids, titratable acidity, maturity index (MI), total phenolic content (TPC), volatile composition, and flavor profile were evaluate in control- and AT-juices. From all physico-chemical characteristics, only the TPC was significantly affected by the treatment and ranged from 846 to 3784 mg gallic acid L−1 and from 2163 to 5072 mg gallic acid L−1 in control- and AT-juices, respectively; the increment in TPC was more than 1.3-fold in all AT-juices. No clear pattern was found when studying the volatile composition; only significant increases were observed in the contents of hexanal, 2-hexenal, and 3-hexenal in all AT-samples. The flavor profile study indicated that three of the five samples increased their bitterness and/or astringency. In addition, new attributes, which were not present in the control juices, appeared after maceration with albedo in some samples: green-bean, brown-sweet, and green-viney. This information will be useful in developing and promoting new “healthy” products based on pomegranate. Full article
(This article belongs to the Special Issue Fruit Beverages: Nutritional Composition and Health Benefits)
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Review

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154 KiB  
Review
Challenges for the Production of Probiotic Fruit Juices
by Marianne Perricone, Antonio Bevilacqua, Clelia Altieri, Milena Sinigaglia and Maria Rosaria Corbo
Beverages 2015, 1(2), 95-103; https://doi.org/10.3390/beverages1020095 - 26 May 2015
Cited by 143 | Viewed by 18310
Abstract
Fruit juices represent a promising carrier for probiotic bacteria; however, there are some drawbacks and limits that could preclude their production at the industrial level, namely the survival of probiotics throughout storage, and the possible impact of bacteria on the sensory traits and [...] Read more.
Fruit juices represent a promising carrier for probiotic bacteria; however, there are some drawbacks and limits that could preclude their production at the industrial level, namely the survival of probiotics throughout storage, and the possible impact of bacteria on the sensory traits and overall acceptance. This review addresses the inoculation of probiotics in juices; with a special focus on the possibilities and challenges for future; i.e., why probiotics in juices and which kind of microorganisms; some drawbacks and how to improve the viability of probiotics; and some ideas on the sensory impact. Full article
(This article belongs to the Special Issue Fruit Beverages: Nutritional Composition and Health Benefits)
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