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Plant Bioactive Compounds and Prospects for Their Use in Beverages

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A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".

Deadline for manuscript submissions: closed (20 March 2023) | Viewed by 47103

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Dr. Liana C. Salanță

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Faculty of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Mănăştur 3-5, 400372 Cluj-Napoca, Romania
Interests: food science; plant bioactive compounds; functional food; hops; beer
Special Issues, Collections and Topics in MDPI journals

Dr. Sonia A. Socaci

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Department of Food Science, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Interests: food chemistry; bioactive compounds; exploitation of food wastes; biotechnology; food additives; food authentication; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Plant bioactive compounds, known as plant secondary metabolites, play an important role in the prevention of illnesses due to their pharmacological activities, which have been widely demonstrated by numerous scientific studies. Beverages are an optimum vehicle for transporting nutrients and bioactive compounds into the body and thus facilitating their bioavailability. Bioactive compounds, such as phytochemicals, dietary fibre, vitamins, fatty acids, probiotics, and minerals, can be incorporated into beverages. Exploiting the diversity and functionality of plant bioactive compounds could create opportunities to design new beverages in order to enhance the functional properties of beverages—a promising approach to help consumers in their efforts to improve their nutrition and health status. This Special Issue of Plants will highlight the function, evolution, and diversity of bioactive compounds from plants and their potential for the production of superior functional beverages. Moreover, the effect of advanced processing technologies on functional beverage properties during processing requires attention to ensure that these technologies prevent the loss of product quality and nutritive compounds.

Dr. Liana C. Salanță
Dr. Sonia A. Socaci
Guest Editors

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Keywords

plants
bioactive compounds
extraction techniques
nutrition
functional beverages
processing technologies

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Published Papers (12 papers)

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13 pages, 1651 KiB

Open AccessArticle

Novel Milk Substitute Based on Pea, Bean and Sunflower Seeds with Natural Bioactive Stabilisers

by Ewa Kulczyk, Emilia Drozłowska-Sobieraj and Artur Bartkowiak

Plants 2023, 12(12), 2303; https://doi.org/10.3390/plants12122303 - 13 Jun 2023

Cited by 1 | Viewed by 1794

Abstract

The aim of this research was to create a plant-based beverage based on seeds of sunflower (Helianthus annuus), pea (Pisum sativum) and runner bean (Phaseolus multiflorus). The selection of the ingredients was based on the main objective to obtain the nutritional value and sensory characteristics of a formed product similar to cow’s milk. The ingredient proportions were created by comparing the protein, fat and carbohydrate content of seeds versus cow’s milk. Due to the observed low long-term stability of plant-seed-based drinks, a water binding guar gum, a thickener in the form of locust bean gum and gelling citrus amidated pectin containing dextrose were added and evaluated as functional stabilisers. All of the designed and created systems were subjected to selected methods of characterisation of the most important final product properties, such as rheology, colour, emulsion and turbidimetric stability. Rheological analysis confirmed the highest stability of the variant supplemented with 0.5% guar gum. Both stability and colour measurements indicated the positive characteristics of the system supplemented with 0.4% pectin. Finally, the product with 0.5% guar gum was identified as the most distinctive and similar vegetable drink to cow’s milk. Full article

(This article belongs to the Special Issue Plant Bioactive Compounds and Prospects for Their Use in Beverages)

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21 pages, 6535 KiB

Open AccessArticle

Powdered Beverage from Native Plants from Argentina (Zuccagnia punctata and Solanum betaceum) Obtained by Spray-Drying: A Promising Source of Antioxidant Compounds

by Florencia María Correa Uriburu, Iris Catiana Zampini, Luis Maria Maldonado, Milagros Gómez Mattson, Daniela Salvatori and María Inés Isla

Plants 2023, 12(8), 1646; https://doi.org/10.3390/plants12081646 - 14 Apr 2023

Cited by 1 | Viewed by 2606

Abstract

In previous studies, the Argentinean native plants called Zuccagnia punctata (jarilla, pus pus, lata) and Solanum betaceum (chilto, tree tomato) were reported as new natural sources of antioxidant compounds, mainly chalcones, anthocyanins and rosmarinic acid derivates. The present study deals with the production of antioxidant beverages of Z. punctata (Zp) extract and chilto juice with honey as sweetener. A Zp extract and red chilto juice were obtained according to Food Code and characterized. The beverages were formulated by using maltodextrin (MD) with two dextrose equivalents (DE), 10 and 15, and then spray-dried at an inlet air temperature of 130 °C. The physicochemical, microscopical, phytochemical and functional characteristics of the powders were surveyed. The experiments carried out showed good physical properties for both formulations showing high water solubility with adequate features for handling, transport and storage. The chromatic parameters of both powdered beverages indicate orange–pink tones regardless of the wall material used. The total polyphenol and flavonoid content in the beverages were kept after spray-drying (92 and 100%, respectively). The anthocyanins were less stable under drying conditions (yield 58%). Both powdered beverages showed high scavenger capacity on ABTS^•+, HO^• and H₂O₂ (SC₅₀ between 3.29 to 41.05 µg GAE/mL) and were able to inhibit xanthine oxidase (XOD) activity (CI₅₀ between 91.35 and 114.43 µg GAE/mL). The beverages were neither toxic nor mutagenic in the concentration range with biological activity. The results obtained in the present work scientifically support the use of the powdered beverages of Argentinean native plants as antioxidant. Full article

(This article belongs to the Special Issue Plant Bioactive Compounds and Prospects for Their Use in Beverages)

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12 pages, 817 KiB

Open AccessArticle

Jambu Flower Extract (Acmella oleracea) Increases the Antioxidant Potential of Beer with a Reduced Alcohol Content

by Suelem Paixão da Silva, José Augusto Lacerda Fernandes, Alberdan Silva Santos and Nelson Rosa Ferreira

Plants 2023, 12(8), 1581; https://doi.org/10.3390/plants12081581 - 7 Apr 2023

Cited by 3 | Viewed by 2502

Abstract

Craft beers with different sensory perceptions have received the attention of more demanding consumers. In this sense, the application of plant extracts as brewing adjuncts is being increasingly studied. Allied with these perspectives is the consumption of lower alcoholic beverages, which also represents the desire for a market niche that has been growing gradually. The present work aimed to produce craft lager beer with the addition of plant extract and reduced alcohol content by partial replacement of malt with malt bagasse. The physical-chemical analyzes of the beer produced showed that it was possible to reduce the alcohol content by 40.5% compared to the control sample. In addition, an extract of Acmella oleracea (Jambu) obtained by supercritical extraction was added to increase the beer’s antioxidant capacity. The ABTS, DPPH, and ORAC methods evaluated the antioxidant capacity. These assays were performed again after six months of storage. The quantification and identification of the significant substance in the extract (spilanthol) were performed using Gas Chromatography (GC-FID), Thin Layer Chromatography (TLC), and Attenuated Total Reflectance Infrared Spectroscopy (FTIR-ATR). The results showed significant increases in antioxidant activity compared to the sample without extract. This positive aspect opens a perspective for using jambu flower extract as a prominent antioxidant adjunct in beer. Full article

(This article belongs to the Special Issue Plant Bioactive Compounds and Prospects for Their Use in Beverages)

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13 pages, 1862 KiB

Open AccessArticle

Differential Antinociceptive Efficacy of Peel Extracts and Lyophilized Juices of Three Varieties of Mexican Pomegranate (Punica granatum L.) in the Formalin Test

by José Antonio Guerrero-Solano, Mirandeli Bautista, Josué Vidal Espinosa-Juárez, Luis Alfonso Moreno-Rocha, Gabriel Betanzos-Cabrera, Liana Claudia Salanță, Minarda De la O Arciniega, Elena G. Olvera-Hernández and Osmar Antonio Jaramillo-Morales

Plants 2023, 12(1), 131; https://doi.org/10.3390/plants12010131 - 27 Dec 2022

Cited by 3 | Viewed by 1799

Abstract

Pharmacological treatment of pain often causes undesirable effects, so it is necessary to look for natural, safe, and effective alternatives to alleviate painful behavior. In this context, it is known that different parts of pomegranate have been widely consumed and used as preventive and therapeutic agents since ancient times. For example, it has been shown to have an antinociceptive effect, however, there are many varieties. Each part has been found to display unique and attractive pharmacological activities. The content of the active phytochemicals in pomegranate depends on the cultivar, geographical region, the maturity, and the processing method. In this context, the effects of various pomegranate varieties and other parts of the pomegranate (e.g., peel and juice) on pain behavior have not been examined. The aim was to evaluate and compare the antinociceptive effect of ethanolic extracts (PEx) and lyophilized juices (Lj) of three varieties of pomegranate in the formalin test. In addition, computer-aided analysis was performed for determining biological effects and toxicity. Peels were extracted with ethanol and evaporated by rotary evaporation, and juices were filtered and lyophilized. Wistar rats (N = 48) were randomly distributed into 8 groups (n = 6) (Vehicle, Acetylsalicylic Acid, PEx1, PEx2, PEx3, Lj1, Lj2, and Lj3). The formalin test (2%) was carried out, which consists of administering formalin in paw and counting the paw flinches for 1 h, with prior administration of treatments. All samples have an antinociceptive effect (phase 1: 2.8–10%; phase 2: 23.2–45.2%). PEx2 and Lj2 had the greatest antinociceptive effect (57.8–58.9%), and bioactive compounds such as tannins and flavonoids showed promising pharmacodynamic properties that may be involved in the antinociceptive effect, and can be considered as a natural alternative for the treatment of nociceptive and inflammatory pain. Full article

(This article belongs to the Special Issue Plant Bioactive Compounds and Prospects for Their Use in Beverages)

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19 pages, 6248 KiB

Open AccessEditor’s ChoiceArticle

Bioassay Guided Fractionation Protocol for Determining Novel Active Compounds in Selected Australian Flora

by Janice Mani, Joel Johnson, Holly Hosking, Beatriz E. Hoyos, Kerry B. Walsh, Paul Neilsen and Mani Naiker

Plants 2022, 11(21), 2886; https://doi.org/10.3390/plants11212886 - 28 Oct 2022

Cited by 12 | Viewed by 6632

Abstract

A large variety of unique and distinct flora of Australia have developed exceptional survival methods and phytochemicals and hence may provide a significant avenue for new drug discovery. This study proposes a bioassay guided fractionation protocol that maybe robust and efficient in screening plants with potential bioactive properties and isolating lead novel compounds. Hence, five native Australian plants were selected for this screening process, namely Pittosporum angustifolium (Gumbi gumbi), Terminalia ferdinandiana (Kakadu plum, seeds (KPS), and flesh (KPF)), Cupaniopsis anacardioides (Tuckeroo, seeds (TKS) and flesh (TKF)), Podocarpus elatus (Illawarra plum, seeds (IPS) and flesh (IPF)) and Pleiogynium timoriense (Burdekin plum, seeds (BPS) and flesh (BPF)). The methanolic extracts of the plants samples were analysed for Total phenolic content (TPC) and antioxidant capacity measure by FRAP. The highest values were found in the KPF which were 12,442 ± 1355 mg GAE/ 100 g TPC and 16,670 ± 2275 mg TXE/100 g antioxidant capacity. Extracts of GGL was deemed to be most potent with complete cell inhibition in HeLa and HT29, and about 95% inhibition in HuH7 cells. Comparative activity was also seen for KPS extract, where more than 80% cell inhibition occurred in all tested cell lines. Dose-dependent studies showed higher SI values (0.72–1.02) in KPS extracts than GGL (0.5–0.73). Microbial assays of the crude extracts were also performed against five bacterial strains commonly associated with causing food poisoning diseases were selected (Gram positive—Staphylococcus aureus and Gram negative—Escherichia coli, Salmonella typhi and Pseudomonas aeruginosa bacteria). KPF extracts were effective in suppressing microbial growth of all tested bacterial strains except for P. aeruginosa, while TKS and TKF were only slightly effective against S. aureus. Due to the potential of the GGL crude extract to completely inhibit the cells compared to KPS, it was further fractionated and tested against the cell lines. HPLC phenolic profiling of the crude extracts were performed, and numerous peak overlaps were evident in the fruit extracts. The KPF extracts demonstrated the strongest peaks which was coherent with the fact that it had the highest TPC and antioxidant capacity values. A high occurrence of t-ferulic acid in the GGL extracts was found which may explain the cytotoxic activity of GGL extracts. Peaks in KPS and KPF extracts were tentatively identified as gallic acid, protocatechuic acid, 4-hydroxybenzoic acid and syringic acid and possibly ellagic acid. HPLC time-based fractionation of the GGL extract (F1–F5) was performed and Dose dependent cytotoxic effects were determined. It was construed that F1, having the highest SI value for HeLa, HT29 and HuH7 (1.60, 1.41 and 1.67, respectively) would be promising for further fractionation and isolation process. Full article

(This article belongs to the Special Issue Plant Bioactive Compounds and Prospects for Their Use in Beverages)

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13 pages, 788 KiB

Open AccessArticle

Nutritional Quality, Chemical, and Functional Characteristics of Hemp (Cannabis sativa ssp. sativa) Protein Isolate

by Sobhy Ahmed El-Sohaimy, Natalia Vladimirovna Androsova, Abduvali Djabarovich Toshev and Hesham Ali El Enshasy

Plants 2022, 11(21), 2825; https://doi.org/10.3390/plants11212825 - 24 Oct 2022

Cited by 15 | Viewed by 3876

Abstract

(1) Background: Hemp seeds are a source of plant-based protein, making them an appropriate supplement to a plant-based diet. The current work was focused on the preparation of the protein isolate from the hemp seeds with eco-friendly and cheap technology. Moreover, it evaluated the physicochemical and functional properties of hemp protein isolate for its potential application in food manufacturing. (2) Methods: The protein content of hemp seeds has been isolated through two main steps: (1) extraction of the protein content of an alkaline pH (10–12); (2) precipitation of the extracted protein on an acidic pH as an isoelectric point (pH = 4.5). (3) Results: The edastin protein is the most predominant protein in the protein profile with a molecular weight of 58.1 KDa beside albumin with a molecular weight of 31.5 KDa. The FTIR spectrum detected the absorption peaks of the amide I at 1750 and 1600 cm⁻¹, which pointed to C=O stretching while N-H stretching at 1650–1580 cm⁻¹. The peak at 3250 is found to be related to N-H stretching of the aliphatic primary amine (3400–3300 cm⁻¹) and the N-H stretching for the secondary (II) amine appeared at 3350–3310 cm⁻¹. The Hemp protein isolate (HPI) showed a high content of arginine (15.52 g/100 g), phenylalanine + tyrosine (9.63 g/100 g), methionine + cysteine (5.49 g/100 g), leucine + isoleucine (5.21 g/100 g), and valine (4.53 g/100 g). It contains a moderate level of threonine (3.29 g/100 g) and lysine (2.50 g/100 g) with tryptophan as the limiting amino acid (0.22 g/100 g). The HPI showed an appropriate water-and-oil holding capacity (4.5 ± 2.95 and 2.33 ± 1.88 mL/g, respectively). The foaming capacity of the HPI was increased with increasing the pH values to reach the maximum value at pH 11 (67.23 ± 3.20%). The highest emulsion ability index of the HPI was noted at pH 9 (91.3 ± 2.57 m²/g) with low stability (19.15 ± 2.03). (4) Conclusions: A strong positive correlation (r = 0.623) was shown between protein concentration and solubility. The current easy-to-use, cheap, and eco-friendly technology provides the industrial sector with a cheap protein isolate for manufacturing protein-rich diet and beverages. The HPI showed a good nutritional quality and functional properties that might be helpful in utilizing it in different food products such as beverages and bakery products. Full article

(This article belongs to the Special Issue Plant Bioactive Compounds and Prospects for Their Use in Beverages)

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13 pages, 658 KiB

Open AccessFeature PaperArticle

Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (Malus domestica) and Black Chokeberry (Aronia melanocarpa) Juice Blends

by Violeta Nour

Plants 2022, 11(15), 2027; https://doi.org/10.3390/plants11152027 - 3 Aug 2022

Cited by 8 | Viewed by 2046

Abstract

Black chokeberries are a valuable source of anthocyanins and other phenolic compounds, but they are underutilized due to their unpalatable astringent taste. The aim of this study was to determine the potential of using black chokeberry juice as a health-promoting ingredient in apple juice with a view to develop a new functional food product and to increase the dietary consumption of bioactive compounds. Mixed juices were prepared from apple (A) juice and black chokeberry (BC) juice at 95:5 (ABC5), 90:10 (ABC10), 85:15 (ABC15), and 80:20 (ABC20) volumetric ratios. Comparative studies on the effect of heat treatment (90 °C, 10 min) and storage (four months, 20 °C) on the physicochemical and antioxidant properties of apple, black chokeberry, and mixed juices were carried out. The soluble solids content, titratable acidity, total phenolic, total anthocyanin and ascorbic acid content, and antioxidant activity increased while the total soluble solids/titratable acidity ratio decreased with increasing addition levels of BC juice. Mixing A juice with BC juice at 95:5 and 90:10 volumetric ratios improved the color and enhanced the palatability and general acceptability of the juice. The percentage losses of anthocyanins and polyphenols registered after heat treatment and storage increased with increasing addition levels of BC juice. Full article

(This article belongs to the Special Issue Plant Bioactive Compounds and Prospects for Their Use in Beverages)

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13 pages, 3856 KiB

Open AccessArticle

Effect of Petal Color, Water Status, and Extraction Method on Qualitative Characteristics of Rosa rugosa Liqueur

by Giancarlo Fascella, Francesca D’Angiolillo, Michele Massimo Mammano, Giuseppe Granata and Edoardo Napoli

Plants 2022, 11(14), 1859; https://doi.org/10.3390/plants11141859 - 15 Jul 2022

Cited by 6 | Viewed by 2847

Abstract

Flowers of Rosa rugosa Thunb. are a rich source of bioactive compounds with high antioxidant properties and are used for the production of jams, teas, juices, and wines. In the present paper, the petals of R. rugosa cv. Alba (white flowers) and Rubra (purple flowers) were evaluated for their morphological and phytochemical characteristics, and for the preparation of an alcoholic liqueur. In particular, the effect of two extraction procedures (conventional and maceration) of fresh and dry petals on the quality of a rose liqueur was determined. As expected, the concentration of the flower’s bioactive compounds was affected by petal water content and by tested cultivars: dry petals showed higher total carotenoids and anthocyanins contents with respect to the fresh ones; cv. Rubra evidenced higher values compared to cv. Alba. As regards the quality of rose liqueur, the two petal extraction procedures did not affect the polyphenol content and higher values were recorded only on dry petals with respect to the fresh ones and, in particular, on those from cv. Rubra. The liqueur’s flavonoid content was influenced by the petal extraction method, water content, and color as higher values were recorded on rose liqueur prepared after the maceration of cv. Rubra dry petals whereas lower values were observed on alcoholic drinks prepared after the conventional extraction of cv. Alba fresh petals. Our study shows that R. rugosa petals have a fair amount of secondary metabolites with antioxidant activity, making them suitable for use in the beverage industry. Full article

(This article belongs to the Special Issue Plant Bioactive Compounds and Prospects for Their Use in Beverages)

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24 pages, 3104 KiB

Open AccessArticle

Antioxidant Activity and Discrimination of Organic Apples (Malus domestica Borkh.) Cultivated in the Western Region of Romania: A DPPH· Kinetics–PCA Approach

by Olimpia Alina Iordănescu, Maria Băla, Alina Carmen Iuga, Dina Gligor (Pane), Ionuţ Dascălu, Gabriel Stelian Bujancă, Ioan David, Nicoleta Gabriela Hădărugă and Daniel Ioan Hădărugă

Plants 2021, 10(9), 1957; https://doi.org/10.3390/plants10091957 - 19 Sep 2021

Cited by 9 | Viewed by 2328

Abstract

Apple (Malus domestica Borkh.) is one of the most used fruit for beverages in Romania. The goal of the study was to evaluate the antioxidant activity and discrimination of various parts of organic and non-organic apple varieties cultivated in the western region of Romania using the DPPH kinetics–PCA (principal component analysis) approach. Organic and non-organic apples were subjected to solid–liquid ethanol extraction. Core and shell extracts were mixed with DPPH· and spectrophotometrically monitored at 517 nm. Antioxidant activity and mean DPPH· reaction rate at various time ranges reveal significant differences between organic and non-organic samples, as well as apple parts. Organic core and shell extracts had higher antioxidant activities than the corresponding non-organic samples (74.5–96.9% and 61.9–97.2%, respectively, 23.5–94.3% and 59.5–95.5%). Significant differences were observed for the DPPH· reaction rate for the first ½ min, especially in the presence of organic core extracts (3.7–4.8 μM/s). The organic samples were well discriminated by DPPH· kinetics–PCA, the most important variables being the DPPH· reaction rate for the first time range. This is the first DPPH· kinetics–PCA approach applied for discriminating between organic and non-organic fruits and can be useful for evaluating the quality of such type of fruits. Full article

(This article belongs to the Special Issue Plant Bioactive Compounds and Prospects for Their Use in Beverages)

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15 pages, 1857 KiB

Open AccessFeature PaperArticle

A DPPH· Kinetic Approach on the Antioxidant Activity of Various Parts and Ripening Levels of Papaya (Carica papaya L.) Ethanolic Extracts

by Olimpia Alina Iordănescu, Maria Băla, Dina Gligor (Pane), Simelda Elena Zippenfening, Marius Ioan Cugerean, Mircea Ionuţ Petroman, Daniel Ioan Hădărugă, Nicoleta Gabriela Hădărugă and Mircea Riviş

Plants 2021, 10(8), 1679; https://doi.org/10.3390/plants10081679 - 15 Aug 2021

Cited by 19 | Viewed by 6882

Abstract

Papaya fruits (Carica papaya L.) are valuable both as food, including concentrates and mixed beverages and in traditional medicine. The goal of the study was to evaluate the antioxidant activity of various parts of unripe and ripe papaya fruit from the DPPH· kinetics point of view. Peel, pulp, seed, and seed-pulp of unripe and ripe papaya fruits (¼ and >¾ level of ripening) were extracted with ethanol and monitored at 517 nm in the presence of DPPH·. The radical scavenging capacity (RSC) at various time ranges and DPPH· reaction rates for specific time intervals were determined. The highest RSC values were obtained for papaya pulp extracts, consistently higher for the ripe samples in comparison with the unripe ones (86.4% and 41.3%). The DPPH· rates significantly differ for the unripe and ripe papaya extracts, especially for the first time range. They are more than double for the ripe papaya. These values were 2.70, 4.00, 3.25, 2.75 μM/s for the peel, pulp, seed, seed-pulp extracts from the ripe papaya and only 1.00, 1.65, 1.40, 1.80 μM/s for the unripe samples. DPPH· kinetic approach can be useful for a fast and simple evaluation of the overall antioxidant properties of fruit extracts. Full article

(This article belongs to the Special Issue Plant Bioactive Compounds and Prospects for Their Use in Beverages)

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19 pages, 1197 KiB

Open AccessReview

Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer

by Andrei Borșa, Mircea Valentin Muntean, Liana Claudia Salanță, Maria Tofană, Sonia Ancuța Socaci, Elena Mudura, Anamaria Pop and Carmen Rodica Pop

Plants 2022, 11(15), 1958; https://doi.org/10.3390/plants11151958 - 28 Jul 2022

Cited by 9 | Viewed by 3335

Abstract

Special beers, known as artisanal, are progressively gaining consumer preference, opening up competition, and acquiring more space in the market. Considering that, exploration for new formulations is justified and plants represent a source of novel compounds with promising antioxidant activity for this beer segment. This paper aims to evaluate the current knowledge on the role of botanical ingredients on the final yield of bioactive compounds in special beer, and how these molecules generally affect the sensory profile. Furthermore, the estimated difficulties of implementation, taking into account the new processes and the relative cost, are discussed. The addition of plants to beer could serve the interests of both the industry and consumers, on one hand, by improving the functional properties and offering a unique flavor, and on the other hand by adding variety to the craft beer landscape. This paper provides guidance and future directions for the development of new products to boost the brewing industry. Brewing processes might affect the valuable compounds, especially the phenolic content. Consequently, future studies need to identify new methods for protecting the level of bioactive compounds in special beer and increasing the bio-accessibility, along with optimization of the sensory and technological properties. Full article

(This article belongs to the Special Issue Plant Bioactive Compounds and Prospects for Their Use in Beverages)

27 pages, 474 KiB

Open AccessFeature PaperReview

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

by Ancuța-Liliana Keșa, Carmen Rodica Pop, Elena Mudura, Liana Claudia Salanță, Antonella Pasqualone, Cosmin Dărab, Cristina Burja-Udrea, Haifeng Zhao and Teodora Emilia Coldea

Plants 2021, 10(11), 2263; https://doi.org/10.3390/plants10112263 - 22 Oct 2021

Cited by 20 | Viewed by 6765

Abstract

It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages. Full article

(This article belongs to the Special Issue Plant Bioactive Compounds and Prospects for Their Use in Beverages)

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