The Perspective of Using Bioactive Compounds in Functional Beverages -Review

Saeedeh Karimlar ¹ ( PhD student, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran. Iran )
Zahra Teymouri ² ( PhD student in Food Science and Technology, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran )

Submited date : 2023-11-11 Accepted date : 2023-12-24

Keywords: Functional foods, Beverage, Bioactive compounds, Nutraceutical, Health,

Abstract :

The use of bioactive ingredients in various food-drug products is increasing due to demand for food-drug formulations that contain natural ingredients. This goal can be achieved by including Vegetable essential oils (V-EOs) in these industries are among the most popular ingredients used to enrich/fortified various food products in order to increase their functional properties. However, these oils are sensitive to harsh conditions such as oxidation stress and high temperature. Recently, various micro/nano-encapsulation systems have been employed to produce suitable carriers for V-EOs to be incorporated into food formulations, which can overcome the limitation of their pure application in foods. The approach of controlled release and high stability against harsh conditions can enhance the functional properties of V-EOs, thus facilitating their potential use in food products. The production of functional products, especially based on medicinal plants, has been the main focus of recent developments in the food industry. The top functional benefit consumers seek out from functional products, Immune support and general weight management, digestive/gut health and heart health, muscle recovery, energy support, endurance and bone health. The functional drink industry is the largest market and the fastest growing in the food sector. This issue has led to the production of a number of new drinks that are designed to address specific health concerns. Functional drinks such as dairy drinks, probiotic drinks, energy drinks, sports drinks, meal replacements, and vegetable, fruit drinks are now popular among consumers. In addition, declining health due to busy lifestyles, high consumption of prepared/fast foods, insufficient exercise and increased self-medication are all known as important factors that lead to increased demand for the production of functional foods. The upcoming review article refers to the applications of bioactive compounds in the food industry and especially the production of functional drinks.

References:

Reference

1. Ahmad, M., Sultana, S., Fazl-i-Hadi, S., Ben Hadda, T., Rashid, S., Zafar, M., et al. 2014. An Ethnobotanical study of Medicinal Plants in high mountainous region of Chail valley (District Swat- Pakistan). Journal of Ethnobiology and Ethnomedicine, 10(1), 1–18. https://doi.org/10.1186/1746-4269-10-36/TABLES/2
2. Alexandru Mihai Grumezescu, A. M. H. 2019. Sports and Energy Drinks: Volume 10: The Science of Beverages - Google Books.
3. Berry, C. W., Murray, B., & Kenney, W. L. 2022. Scientific basis for a milk permeate-based sports drink – A critical review. International Dairy Journal, 127, Article 105296. https://doi.org/10.1016/J.IDAIRYJ.2021.105296
4. Cao, D. X., Maiton, K., Nasir, J. M., Estes, N. A. M., & Shah, S. A. 2021. Energy Drink- Associated Electrophysiological and Ischemic Abnormalities: A Narrative Review. Frontiers in Cardiovascular Medicine, 557. https://doi.org/10.3389/ FCVM.2021.679105
5. Farooq, S., Abdullah, Z. H., & Weiss, J. 2021. A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions. Comprehensive Reviews in Food Science and Food Safety, 20(5), 4250–4277. https://doi.org/10.1111/1541-4337.12792
6. Fumeron F, Lecerf JM, Bard JM. 2017, Inter individual variability in the cholesterol lowering effect of supplementation with plant sterols or stanols. Nutr Rev. 75:134–45. doi: 10.1093/nutrit/nuw059
7. Granato, D., Barba, F. J., Bursać Kovačević, D., Lorenzo, J. M., Cruz, A. G., & Putnik, P. 2020. Functional foods: Product development, technological trends, efficacy testing, and safety. Annual review of food science and technology, 11, 93-118.
8. Gupta A, Sanwal N, Bareen M.A, Barua S, Sharma N, Olatunji O.J, Nirmal N.P, Sahu J.K. 2023, Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective, Food Research International 170.
9. Hughes RL, Alvarado DA, Holscher HD, Swanson KS. 2021, The prebiotic potential of inulin-type fructans: a systematic review. Adv Nutr. 13:492– 529. doi: 10.1093/advances/nmab119
10. Isemura M, Pervin M, Unno K, Saito K, Nakamura Y. 2022, Health effects of tea consumption. In: T Wilson, NJ Temple, GA Bray, editors. Nutrition Guide for Physicians and Related Healthcare Professions, 3rd Edn. (Cham: Humana Press). p. 303–8.
11. Joyce SA, Kamil A, Gahan CGM, Fleige L. 2019, The cholesterol-lowering effect of oats and oat beta glucan: modes of action and potential role of bile acids and the microbiome. Front Nutr. 6:171. doi: 10.3389/fnut.2019.0017
12. Kamiloglu S, Tomas M, Ozdal T, Yolci-Omeroglu P, Capanoglu E. Chapter 2- bioactive component analysis, Innovative Food Analysis 2021, Pages 41-65
13. Karimlar S, Naderi A , Mohammadi F , Moslehishad M , Delrish E , Aghajanpour L , Khoshzaban A, Lashay A. 2019. Hypoglycemic and Hypolipidemic Effects of Myrtus communis, Trachyspermum copticum and Ferula gummosa Essential Oils on Streptozotocin Induced Diabetic Rats. Nutritional Food Sciences Research, 6(1): 1-8
14. Khamidah, A., Syafitri, W., Handoko, H., Pratomo, A. G., Zubaidi, T., Fauziah, L., ... & Abdurrahman, A. M. 2023. Utilization of pruning leaves of coffee plants as a functional drink. In IOP Conference Series: Earth and Environmental Science (Vol. 1177, No. 1, p. 012043). IOP Publishing.
15. Khasanov, A. R., Matveeva, N. A., & Gruzd, A. A. 2021. The development of a functional adaptogenic beverage, using plant extracts of Centella asiatica and Hoodia gordonii. IOP Conference Series: Earth and Environmental Science, 640(2). https://doi.org/10.1088/1755-1315/640/2/022092
16. Maleˇs, I., Pedisi´c, S., Zori´c, Z., Elez-Garofuli´c, I., Repaji´c, M., You, L., et al. 2022. The medicinal and aromatic plants as ingredients in functional beverage production. Journal of Functional Foods, 96(July). https://doi.org/10.1016/j.jff.2022.105210
17. Masengo, L., Sampasa-Kanyinga, H., Chaput, J. P., Hamilton, H. A., & Colman, I. 2020. Energy drink consumption, psychological distress, and suicidality among middle and high school students. Journal of Affective Disorders, 268, 102–108. https://doi.org/ 10.1016/J.JAD.2020.03.004
18. Matera. R, Lucchi. E, Valgimigli. L, 2023. Plant Essential Oils as Healthy Functional Ingredients of Nutraceuticals and Diet Supplements: A Review. Molecules, 28, 901. https://doi.org/10.3390/ molecules28020901
19. Maurya, V. K., Bashir, K., & Aggarwal, M. 2020. Vitamin D microencapsulation and fortification: Trends and technologies. Journal of Steroid Biochemistry and Molecular Biology, 196, Article 105489. https://doi.org/10.1016/j.jsbmb.2019.105489
20. Messinese, E., Pitirollo, O., Grimaldi, M., Milanese, D., Sciancalepore, C., & Cavazza, A. 2023. By-Products as Sustainable Source of Bioactive Compounds for Potential Application in the Field of Food and New Materials for Packaging Development. Food and Bioprocess Technology, 1-22.
21. Panchal SK, John OD, Mathai ML. Brown L. 2022, Anthocyanins in chronic diseases: the power of purple. Nutrients. 14:2161. doi: 10.3390/nu141 02161
22. Pereira,P. Muchagato Mauricio,E. Paula Duarte, M. Lima, K. Fernandes,A.S. Bernardo-Gil,G. M-João Cebol , 2022, Potential of supercritical fluid myrtle extracts as an active ingredient and co-preservative for cosmetic and topical pharmaceutical applications,Sustainable Chemistry and Pharmacy,Volume 28.
23. Perna S, Ilyas Z, Giacosa A, Gasparri C, PeroniG, Faliva MA, et al. 2021, Is probiotic supplementation useful for the management of body weight and other anthropometric measures in adults affected by overweight and obesity with metabolic related diseases? A systematic review and meta-analysis. Nutrients. 13:666. doi: 10.3390/nu13020666
24. Raman, M., Ambalam, P., & Doble, M. 2019. Probiotics, prebiotics, and fibers in
nutritive and functional beverages. In Nutrients in beverages (pp. 315–367). Academic
25. R´evillion, J. P. P., Kapp, C., Badejo, M. S., & da Veiga Dias, V. 2020. O mercado de alimentos vegetarianos e veganos: características e perspectivas. Cadernos de Ciˆencia & Tecnologia, 37(1), 26603. https://doi.org/10.35977/0104-1096.cct2020. v37.26603
26. Rivas, J. C., Cabral, L. M. C., & da Rocha-Le˜ao, M. H. M. 2021. Microencapsulation of guava pulp using prebiotic wall material. Brazilian Journal of Food Technology, 24. https://doi.org/10.1590/1981-6723.21320
27. Saini, R. K., Prasad, P., Sreedhar, R. V., Naidu, K. A., Shang, X., & Keum, Y. S. 2021. Omega􀀀 3 polyunsaturated fatty acids (PUFAs): Emerging plant and microbial sources, oxidative stability, bioavailability, and health benefits—A review. Antioxidants, 10(10). https://doi.org/10.3390/antiox10101627
28. Shen S, Gong C, Jin K, Zhou L, Xiao Y, Ma L, et al. 2022. Omega-3 fatty acid supplementation and coronary heart disease risks: a metaanalysis of randomized controlled clinical trials. Front Nutr. 9:809311. doi: 10.3389/fnut.2022.809311
29. Temple NJ. 2022. A rational definition for functional foods: A perspective. Front. Nutr. 9:957516. doi: 10.3389/fnut.2022.957516
30. Tireki, S. 2021. A review on packed non-alcoholic beverages: Ingredients, production, trends and future opportunities for functional product development. Trends in Food Science & Technology, 112, 442–454. https://doi.org/10.1016/J.TIFS.2021.03.058
31. Tolun, A., & Altintas, Z. 2019. Medicinal properties and functional components of beverages. In Functional and medicinal beverages (pp. 235–284). Academic Press. https://doi.org/10.1016/B978-0-12-816397-9.00007-8.
32. Wilken MR, Lambert MNT, Christensen CB, Jeppesen PB. 2022, Effects of anthocyanin-rich berries on the risk of metabolic syndrome: a systematic review and meta-analysis. Rev Diabet Stud. 18:42–57. doi: 10.1900/RDS.20 22.18.42
33. Wood AHR, Zulyniak MA, Chappell HF. 2022, Dietary and supplemental longchain omega-3 fatty acids as moderators of cognitive impairment and Alzheimer’s disease. Eur J Nutr. 61:589–604. doi: 10.1007/s00394-021-02655-4
34. Yuan, L., Li, G., Yan, N., Wu, J., & Due, J. 2022. Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking. Journal of Food Science and Technology, 59(1), 288–299