Non-Alcoholic Beverages

Non-Alcoholic Beverages

Volume 6: The Science of Beverages
2019, Pages 73-105
Non-Alcoholic Beverages

3 - Functional Nonalcoholic Beverages: A Global Trend Toward a Healthy Life

https://doi.org/10.1016/B978-0-12-815270-6.00003-7Get rights and content

Abstract

In recent times, there has been growing recognition of the key role of foods and beverages in disease prevention and treatment. Thus, the production and consumption of functional foods has gained much importance as they provide a health benefit beyond the basic nutritional functions. At present, beverages are by far the most active functional food category because of convenience and possibility to meet consumer demands for container contents, size, shape, and appearance, as well as ease of distribution and storage for refrigerated and shelf-stable products. Moreover, they are an excellent delivering means for nutrients and bioactive compounds including vitamins, minerals, antioxidants, ω-3 fatty acids, plant extracts, and fiber, prebiotics, and probiotics. However, with respect to these potential bioactive compounds, these beverages exhibit functional and medicinal properties including antidiabetic, anticardiovascular disease, and anticancer. This chapter reports on the scientific advances in the emerging area of functional beverages with a focus on commercially available products, as well as on the potential health benefits related to their consumption.

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Cited by (4)

  • The medicinal and aromatic plants as ingredients in functional beverage production

    2022, Journal of Functional Foods
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    Recent research has been focused on PEs with the specific composition of BAM, aromatic profile and colors that have not been used so far in the fortified FBs production or for the development of new ones. Furthermore, fruit juice can be considered as an effective carrier in probiotic product development (Bader-Ul-Ain et al., 2019; Granato et al., 2010). Watermelon and orange juices are successfully used as efficient media for the growth of different species of Lactobacillus genus, in order to develop and produce functional beverage for people intolerant to dairy products ingredients (Corbo et al., 2014; Fernandes Pereira & Rodrigues, 2018; Mohan et al., 2013; Patel, 2017).

  • Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages

    2021, Food Research International
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    The consumption patterns of fermented beverages depend on the region of the world, while in Asian countries the consumption of fermented juices and soy-based products is common, in Europe is associated with fermented soft drinks and juices, in Latin America drinkable yogurts are preferred, and in the United States kefir-derived products are increasing. However, many of the fermented products are only consumed locally, failing to have an impact at the international level (Bader-Ul-Ain, Abbas, Saeed, Khalid, & Suleria, 2019). From the health point of view, fermented beverages can be classified into drinks with live cultures such as probiotics, and beverages with microorganisms that have evidence of some beneficial, specific effects on health (Marrero et al., 2019).

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