The Perspective of Using Bioactive Compounds in Functional Beverages -Review
محورهای موضوعی : غذاهای فراسودمند و عصاره های زیستی
Saeedeh Karimlar
1
,
Zahra Teymouri
2
1 - PhD student, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran. Iran
2 - PhD student in Food Science and Technology, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
کلید واژه: Functional foods, Beverage, Bioactive compounds, Nutraceutical, Health,
چکیده مقاله :
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.
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.
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