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Traditional, Functional and Novel Fruit Beverages: Cultivation, Processing and Consumption
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Traditional, Functional and Novel Fruit Beverages: Cultivation, Processing and Consumption

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Quality, Nutrition, and Chemistry of Beverages".

Deadline for manuscript submissions: closed (5 August 2024) | Viewed by 10133

Special Issue Editors

Dr. Vita Di Stefano

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Guest Editor
Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy
Interests: food analysis; bioactive compounds; antioxidants; polyphenols analysis; functional foods; dietary supplements; quality control; HPLC–MS and GC–MS analysis; biophenols in olive oils; fatty acids
Special Issues, Collections and Topics in MDPI journals
Dr. Vittorio Farina

E-Mail Website
Guest Editor
Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90133 Palermo, Italy
Interests: fruit crops production; postharvest technology; postharvest physiology; vegetable production; postharvest handling; plant physiology; postharvest biology
Special Issues, Collections and Topics in MDPI journals
Dr. Nicola Francesca

E-Mail Website
Guest Editor
Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, Italy
Interests: lactic acid bacteria; volatile organic compounds; in vitro digestion; organoleptic properties; wine aroma; antibacterial activity

Special Issue Information

Dear Colleagues,

Current awareness about the benefits of a balanced diet supports the trends in humans towards a healthier diet. Vegetables, fruits, and vegetable/fruit by-products are good sources to extract bioactive compounds for producing nutraceuticals and functional foods displaying a positive impact on environmental, economic, and social sectors.

Based on consumer demand and the potential of innovation and health benefits, we believe that new functional beverages will be launched in the recent future.

The future of functional beverages depends on the unequivocal demonstration of their efficacy in promoting health. For this reason, key points to design a new generation of functional beverages could be (a) the identification and quantification of promising bioactive compounds; (b) the application of natural preservatives, to improve the image of the naturalness of the functional beverages; (c) the standardization of bioactive compounds; (d) the selection of starters able to produce bioactive compounds; (e) the establishment of proper dosage and delivery systems; (f) the investigation of bioavailability and metabolism of functional ingredients; (g) the study of safety aspects related to functional beverage consumption; (h) the relationship with pre-harvest factors; (i) the formulation of value-added products based on traditional fermented beverages; and (j) the stability of the products.

This Special Issue aims to provide an overview of fruits and by-products as sources of bioactive compounds for the production of functional beverages with particular attention to extraction techniques, cultivation, processing and consumption.

Dr. Vita Di Stefano
Dr. Vittorio Farina
Dr. Nicola Francesca
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • nutritional improver
  • food functionality
  • enriched beverages
  • nutritional claim
  • agrifood by-products
  • bioactive compounds
  • fermented beverages
  • nanotechnology
  • functional ingredients
  • functional beverage consumption

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Published Papers (7 papers)

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Research

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21 pages, 8765 KiB  
Article
Preparation of Polyphenol-Rich Herbal Beverages from White Willow (Salix alba) Bark with Potential Alzheimer’s Disease Inhibitory Activity In Silico
by Liwen Zheng, Jean-Christophe Jacquier and Niamh Harbourne
Beverages 2024, 10(3), 75; https://doi.org/10.3390/beverages10030075 - 22 Aug 2024
Cited by 1 | Viewed by 873
Abstract
White willow (Salix alba) is a medicinal plant traditionally used to treat pain and inflammation. The aims of this study were to produce polyphenol-rich herbal beverages from willow bark with different ethanol content, temperatures, and solvent pH and to explore neuroprotective [...] Read more.
White willow (Salix alba) is a medicinal plant traditionally used to treat pain and inflammation. The aims of this study were to produce polyphenol-rich herbal beverages from willow bark with different ethanol content, temperatures, and solvent pH and to explore neuroprotective potentials of willow polyphenols. The phenolic compounds quantified in the willow infusions were salicin, chlorogenic acid, epicatechin, p-salicylic acid, and p-coumaric acid; the former three compounds exhibited promising inhibitory potentials against acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE) in molecular docking studies. Total phenol content and antioxidant activity were maximum when prepared with 50% ethanol-in-water at room temperature. Although aqueous infusions contained fewer total phenols than those extracted with 50% hydroalcoholic solutions, they enhanced the extraction of chlorogenic acid and salicin content, which may possess promising neuroprotective potentials. The addition of citric acids in hot water infusions led to a higher proportion of non-tannins and had a lighter appearance, which may result in less astringent mouthfeel and better consumer acceptance. Overall, the obtained results indicate that willow bark prepared with hot water and/or with addition of citric acids is rich in bioactive compounds with high antioxidant activity and possible neuroprotective activities in silico, which could serve as valuable ingredients for inclusion in functional beverages. Full article
(This article belongs to the Special Issue Traditional, Functional and Novel Fruit Beverages: Cultivation, Processing and Consumption)
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10 pages, 422 KiB  
Communication
Quality Characteristics of Piquette: A Potential Use of Grape Pomace
by Aude A. Watrelot and James Hollis
Beverages 2024, 10(3), 64; https://doi.org/10.3390/beverages10030064 - 26 Jul 2024
Viewed by 939
Abstract
Grape pomace is a common waste product that can be used as compost, as animal feed or discarded. The goal of this study was to evaluate the quality and consumers’ perception of a value-added grape pomace beverage, piquette, made using different red grape [...] Read more.
Grape pomace is a common waste product that can be used as compost, as animal feed or discarded. The goal of this study was to evaluate the quality and consumers’ perception of a value-added grape pomace beverage, piquette, made using different red grape cultivars, yeast strains and grape pomace to water ratios. Petite Pearl and Marquette grape pomace were soaked using different pomace to water ratios in water for 2 days, prior to being pressed. Cane sugar was added to the juices prior to inoculation with three yeast strains (Cross Evolution, ICV D254, and Exotics Mosaic). The piquettes were bottled before chemical analysis and sensory evaluation by an untrained sensory panel following 8 months of storage. Piquettes made from Petite Pearl grape pomace, regardless of yeast strain, were preferred by consumers. Petite Pearl piquettes were fruity and pink, especially using D254 yeast. Piquettes made from different ratios of Petite Pearl pomace to water on a larger scale lacked nutrients at the beginning of fermentation, which led to “rotten-egg” aromas and were the least accepted by consumers. Full article
(This article belongs to the Special Issue Traditional, Functional and Novel Fruit Beverages: Cultivation, Processing and Consumption)
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12 pages, 5080 KiB  
Article
Preventive and Therapeutic Efficacy of Roselle Beverage Residue in Late-Stage Type 2 Diabetic Rats
by Evelyn Regalado-Rentería, Jesús E. Serna-Tenorio, David G. García-Gutiérrez, Rosalía Reynoso-Camacho, Olga P. García, Miriam A. Anaya-Loyola and Iza F. Pérez-Ramírez
Beverages 2024, 10(2), 40; https://doi.org/10.3390/beverages10020040 - 24 May 2024
Viewed by 940
Abstract
The residue from roselle beverage production is rich in polyphenols and dietary fiber. We investigated its potential as a preventive and therapeutic agent for type 2 diabetes mellitus (T2DM). Male Wistar rats were fed a high-fat high-fructose diet (HFFD) for 17 weeks, reaching [...] Read more.
The residue from roselle beverage production is rich in polyphenols and dietary fiber. We investigated its potential as a preventive and therapeutic agent for type 2 diabetes mellitus (T2DM). Male Wistar rats were fed a high-fat high-fructose diet (HFFD) for 17 weeks, reaching insulin resistance by week 9, and induced to T2DM with streptozotocin (STZ) at week 13. Roselle beverage residue (RBR) was administered ad libitum mixed at 6% with the HFFD. Rats received HFFD+RBR as a preventive strategy starting at week 1 (healthy) and week 9 (insulin resistant), whereas the treatment strategy in T2DM rats started at week 14 alone or in combination with metformin (200 mg/kg/day), with a control metformin-treated group. All RBR-supplemented groups showed reduced serum glucose levels (1.4-fold to 1.8-fold) compared with the HFFD+STZ control group. Preventive RBR administration enhanced pancreatic function, leading to improved insulin sensitivity (6.5-fold to 7.9-fold). Gene expression analysis identified slight alterations in hepatic and skeletal muscle glucose metabolism. Additionally, RBR supplementation demonstrated a preventive role in mitigating hyperuricemia (2.1-fold to 2.2-fold), with no effect on glomerular hyperfiltration. While the exact mechanisms underlying RBR effects remain to be fully elucidated, our findings highlight its promising potential as a dietary supplement for preventing and treating T2DM. Full article
(This article belongs to the Special Issue Traditional, Functional and Novel Fruit Beverages: Cultivation, Processing and Consumption)
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15 pages, 2014 KiB  
Article
Strawberry Post-Harvest Anthocyanin Development to Improve the Colour Stability of Strawberry Nectars
by Helen Murray, Fabio Stipkovits, Jasmin Wühl, Heidrun Halbwirth and Manfred Gössinger
Beverages 2024, 10(2), 36; https://doi.org/10.3390/beverages10020036 - 16 May 2024
Cited by 1 | Viewed by 1261
Abstract
Strawberry nectars have increased colour stability when produced from overripe, darker, and redder strawberries, with a high anthocyanin concentration. The post-harvest storage of strawberries has been shown to develop these properties. Nectars are frequently produced from strawberries rejected for fresh sale due to [...] Read more.
Strawberry nectars have increased colour stability when produced from overripe, darker, and redder strawberries, with a high anthocyanin concentration. The post-harvest storage of strawberries has been shown to develop these properties. Nectars are frequently produced from strawberries rejected for fresh sale due to poor colour, which are insufficiently ripe to produce colour-stable nectars. This study investigated post-harvest anthocyanin development in strawberries to improve the colour and colour stability of nectars, which is the first time these developments were studied for beverage production. Strawberries at five ripeness stages were stored at 20 °C for 1 and 2 days prior to nectar production. The anthocyanin content of nectars was determined by a pH-differential method, and the colour stability was tracked for 12 weeks using a consumer Acceptance Factor, derived from CIELAB colour components. The anthocyanin content and colour stability were highly correlated, and both were dependent on ripening, with larger increases observed in under-ripe strawberries, and small to no improvement in overripe samples. Stored partially coloured strawberries produced nectars with equivalent colour stability to non-stored strawberries of normal ripeness. This allowed strawberries that were previously unsuitable for both fresh sale and nectar production to be used as a feedstock for nectar production, reducing food waste. Full article
(This article belongs to the Special Issue Traditional, Functional and Novel Fruit Beverages: Cultivation, Processing and Consumption)
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16 pages, 2082 KiB  
Article
Insight into Bioactive Compounds, Antioxidant and Anti-Diabetic Properties of Rosehip (Rosa canina L.)-Based Tisanes with Addition of Hibiscus Flowers (Hibiscus sabdariffa L.) and Saffron (Crocus sativus L.)
by Dušan Vasić, Jelena S. Katanić Stanković, Tijana Urošević, Maja Kozarski, Nenad Naumovski, Haroon Khan and Jelena Popović-Djordjević
Beverages 2024, 10(1), 1; https://doi.org/10.3390/beverages10010001 - 20 Dec 2023
Cited by 1 | Viewed by 2604
Abstract
Tisane is a fruit or herbal infusion, commonly referred to as herbal tea. These products are consumed as part of a balanced diet, which is closely related to the trend of a healthier lifestyle. In this work, tisanes prepared from rosehip (R), and [...] Read more.
Tisane is a fruit or herbal infusion, commonly referred to as herbal tea. These products are consumed as part of a balanced diet, which is closely related to the trend of a healthier lifestyle. In this work, tisanes prepared from rosehip (R), and herbal mixtures containing rosehip/hibiscus flowers (R/H) and rosehip/hibiscus flowers/saffron (R/H/S) were studied. Rosehip was dried by the convective drying method at 40, 50 and 60 °C. Total phenolic content (TPC), total flavonoid content (TFC), total flavonol content (TFlC), total anthocyanin content (TAC), antioxidant properties (DPPH∙ and ABTS∙+ assays) and in vitro inhibitory potential toward α-amylase of tisanes were examined. The highest TPC (based on dry weight (dw)) was measured in tisane obtained from rosehip dried at 60 °C (37.84 mg GAE/g dw). Tisanes prepared from a R/H/S mixture had the highest values of TFC (4.66–6.13 mg QUE/g dw), TFlC (2.67–3.98 mg QUE/g dw) and TAC (1.35–2.27 mg Cy 3-glc/g dw). The highest DPPH∙ scavenging activity (53.42 mg TE/g dw) was measured in rosehip (dried at 60 °C) tisane, whereas tisane prepared from a rosehip (dried at 60 °C)/hibiscus mixture expressed the best ABTS∙+ scavenging activity (107.44 mg TE/g dw). All tisane samples expressed high inhibitory potential toward α-amylase, with the highest activity of 85.03% and 89.90%, measured for tisanes prepared from rosehip/hibiscus flowers mixture (rosehip dried at 50 and 60 °C, respectively). Full article
(This article belongs to the Special Issue Traditional, Functional and Novel Fruit Beverages: Cultivation, Processing and Consumption)
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Review

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17 pages, 1375 KiB  
Review
Fruit Juices as Alternative to Dairy Products for Probiotics’ Intake
by Angela D’Amico, Carla Buzzanca, Enrica Pistorio, Maria Grazia Melilli and Vita Di Stefano
Beverages 2024, 10(4), 100; https://doi.org/10.3390/beverages10040100 - 21 Oct 2024
Viewed by 1153
Abstract
In the context of functional foods and beverages, probiotic fruit juices offer a unique opportunity to combine probiotics’ health benefits with fruit juices’ nutritious properties. Since most probiotic food products are dairy products, fruit juices could be a viable alternative to dairy foods. [...] Read more.
In the context of functional foods and beverages, probiotic fruit juices offer a unique opportunity to combine probiotics’ health benefits with fruit juices’ nutritious properties. Since most probiotic food products are dairy products, fruit juices could be a viable alternative to dairy foods. Moreover, the variety of tastes with which these juices can be produced can expand the market for these products to consumers of all ages. Important challenges for the probiotic juice manufacturing industry are stability and sensory properties, which can be altered by probiotics or their metabolites. Any functional food must be healthy but still acceptable to consumers’ tastes. To evaluate the safety of these products, and improve the efficacy of probiotics in fruit juices, innovative technologies have been proposed, such as microencapsulation and the contemporary use of antioxidants. Full article
(This article belongs to the Special Issue Traditional, Functional and Novel Fruit Beverages: Cultivation, Processing and Consumption)
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21 pages, 1237 KiB  
Review
Pigmented Native Maize: Unlocking the Potential of Anthocyanins and Bioactive Compounds from Traditional to Functional Beverages
by Diana Reyes-Pavón, Kathleen Stephany Soto-Sigala, Edén Cano-Sampedro, Vianey Méndez-Trujillo, María Josse Navarro-Ibarra, Ricardo Pérez-Pasten-Borja, Carlos Olvera-Sandoval and Edgar Torres-Maravilla
Beverages 2024, 10(3), 69; https://doi.org/10.3390/beverages10030069 - 2 Aug 2024
Viewed by 1254
Abstract
Cereals have been a foundational component of human diets across different continents, with rice dominating in Asia, sorghum in Africa, wheat in Europe, and maize in America. Mexico, more accurately Mesoamerica, is recognized as the origin of maize (including pigmented maize), with its [...] Read more.
Cereals have been a foundational component of human diets across different continents, with rice dominating in Asia, sorghum in Africa, wheat in Europe, and maize in America. Mexico, more accurately Mesoamerica, is recognized as the origin of maize (including pigmented maize), with its first ancestor traced back to Tehuacán, Puebla, Mexico. Pigmented maize owes its vibrant colors due to its anthocyanin (i.e., cyanidin-3-glucoside) contents, which contribute to the red, purple, or blue coloration and offer notable health benefits. The antioxidant properties of maize are crucial, given the role of oxidative stress in various diseases, and present a valuable resource for functional foods and nutraceuticals. Emerging studies underscore the prebiotic potential of anthocyanins, showing their ability to modulate gut microbiota positively. This review aims to explore the potential of pigmented maize in traditional Mexican beverage (such as pozol and tejuino) production, emphasizing the bioactive compounds (mainly anthocyanins) present and their health benefits while also considering new opportunities in the functional food industry. Full article
(This article belongs to the Special Issue Traditional, Functional and Novel Fruit Beverages: Cultivation, Processing and Consumption)
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