Plants and Crops as Sources of Phytochemicals for Development of Functional Foods and Beverages

Topic Information

Dear Colleagues,

The current food industry has witnessed an increased demand for the development of new and effective functional foods and beverages mainly due to current population trends, such as the increase in global population, urbanization, and the worldwide spread of metabolic and chronic diseases. Consequently, this has resulted in increased research on food trends such as fortified and functional foods and beverages. Implementing new technologies has also resulted in more efficient extraction, faster identifications, and the improved preservation of key plant-based chemicals (phytochemicals) from several different plants and crops. Most foods such as fruits, vegetables, whole grains, seeds, herbs, and spices are rich sources of phytochemicals that can serve as the foundation for developing functional foods. Furthermore, with agricultural production reaching the maximum output levels, there is an increased need for sourcing novel and perhaps re-emerging crops that may fill the gap in this production. This is also in addition to the valorization of industrial production (primary field of production) or re-utilization of unsold food products. Therefore, the aim of this Topic, “Plants and Crops as Sources of Phytochemicals for Development of Functional Foods and Beverages”, is to gather innovative, high-quality research manuscripts (letters to the editor, original research, and review papers) on bioactive constituents of plants and crops, (including their dietary intake) that can directly impact the development of functional foods and beverages. We encourage the submission of manuscripts reporting on different areas of this research field, from the description of new conceptual ideas, mechanisms of action, and structural modeling to clinical trials and observational studies. This Topic is expected to provide up-to-date information on many aspects of phytochemicals, with empirical emphasis on functional foods and beverages development.

Prof. Dr. Nenad Naumovski
Prof. Dr. Željko Dolijanović
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Agronomy agronomy	3.4	6.7	2011	17.2 Days	CHF 2600	Submit
Beverages beverages	2.7	4.6	2015	24.1 Days	CHF 1600	Submit
Horticulturae horticulturae	3.0	5.1	2015	17.1 Days	CHF 2200	Submit
Oxygen oxygen	-	8.4	2021	24 Days	CHF 1000	Submit

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Published Papers (2 papers)

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All Agronomy Beverages Horticulturae Oxygen

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25 pages, 2613 KiB  

Open AccessArticle

Design and Optimization of a Plant-Based Synbiotic Beverage from Sprouted Buckwheat: A Multi-Response Approach for Enhancing Functional Properties

by Caterina Nela Dumitru, Camelia Vizireanu, Gabriela Elena Bahrim, Rodica Mihaela Dinica, Mariana Lupoae, Alina Oana Dumitru and Tudor Vladimir Gurau

Beverages 2025, 11(4), 104; https://doi.org/10.3390/beverages11040104 - 17 Jul 2025

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Abstract

Fermented plant-based beverages represent promising functional foods due to their content of bioactive compounds (polyphenols, prebiotics) and viable probiotic microorganisms. Sprouted buckwheat is a rich source of bioactives and nutrients, which makes it a promising ingredient for the development of synbiotic formulations. This [...] Read more.

Fermented plant-based beverages represent promising functional foods due to their content of bioactive compounds (polyphenols, prebiotics) and viable probiotic microorganisms. Sprouted buckwheat is a rich source of bioactives and nutrients, which makes it a promising ingredient for the development of synbiotic formulations. This study aimed to optimize the fermentation process of a plant-based beverage composed of germinated buckwheat, honey, inulin, and Lactiplantibacillus plantarum (Lpb. plantarum), using Box–Behnken experimental design (BBD) and Response Surface Methodology (RSM) tools. The influence of three independent variables (inulin, honey, and inoculum concentration) was evaluated on five key response variables: total polyphenol content, flavonoid content, antioxidant activity (RSA%), pH, and starter culture viability. The optimal formulation—comprising 3% inulin, 10% honey, and 6.97 mg/100 mL inoculum—demonstrated functional stability over 21 days of refrigerated storage (4 °C), maintaining high levels of antioxidants and probiotic viability in the fermented beverage. Kinetic analysis of the fermentation process confirmed the intense metabolic activity of Lpb. plantarum, as evidenced by a decrease in pH, active consumption of reducing sugars, and organic acids accumulation. Full article

(This article belongs to the Topic Plants and Crops as Sources of Phytochemicals for Development of Functional Foods and Beverages)

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13 pages, 2707 KiB  

Open AccessArticle

Unique Composition and Sustainability Aspects of the EETP801 Amazonian Cocoa Cultivar vs. CCN51 and Commercial Cocoas

by Rocío De la Peña-Armada, Roberta Ascrizzi, Rocio Alarcon, Michelle Viteri, Guido Flamini and Jose M. Prieto

Beverages 2025, 11(4), 93; https://doi.org/10.3390/beverages11040093 - 20 Jun 2025

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Abstract

In this study, we analysed cocoa (a dried and fully fermented seed of Theobroma cacao L.) from two Amazonian cultivars and a commercial sample of the Amazonian variety EETP801, grown under sustainable organic conditions, in comparison to CCN51 cocoa grown on a neighbouring [...] Read more.

In this study, we analysed cocoa (a dried and fully fermented seed of Theobroma cacao L.) from two Amazonian cultivars and a commercial sample of the Amazonian variety EETP801, grown under sustainable organic conditions, in comparison to CCN51 cocoa grown on a neighbouring commercial farm using standard practises and a European commercial cacao powdered beverage. The overall metabolite profile of the 70% aq acetone sample cocoa extracts was analysed using high-performance TLC analyses (HPTLC), and the xanthine alkaloids were analysed using quantitative liquid chromatography–UV photodiode array (HPLC-DAD) analyses. The volatile fraction in the headspace of the freshly ground cocoa was subjected to solid phase micro-extraction and analysed by gas chromatography–mass spectrometry (HS-SPME/GC-MS). Total polyphenol content was determined by the Folin–Ciocalteu method. Despite the reduced production of cocoa by the EETP801 cultivar in comparison with the CCN51 cultivar, the obtained produce is significantly richer in theobromine (130 mg vs. 170 mg per g of cacao), with CCN51 having a double concentration of theophylline (12.6 vs. 6.5 mg per g of cacao). Qualitatively, the two Amazonian cocoa samples had a similar polyphenolic composition (per the HPTLC fingerprint). HS-SPME/GC-MS analyses revealed that all the samples show a spontaneous emission profile mainly rich in non-terpene derivatives, of which hydrocarbons and pyrazines are the most abundant groups. The most represented volatile organic compound is n-tridecane for both EETP801 and CCN51. The variability in the artisan fermentation and roasting processes influenced certain aspects of the volatile composition as reflected by the trimethyl pyrazine/tetramethyl pyrazine ratio, which was zero in EETP-801 and lower than 1 in CCN51. Acetic acid was absent in CCN51 but significant (c.a. 5.5.%) in EETP801 and the commercial samples. The cultivar EETP801 is a viable option for a more ecologically conscious sector of the cocoa beverages consumer group. Full article

(This article belongs to the Topic Plants and Crops as Sources of Phytochemicals for Development of Functional Foods and Beverages)

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