Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages

Mariana Morales-De La Peña,Jorge Welti-Chanes,Olga Martín-Belloso

doi:10.3390/beverages2020014

Mariana Morales-De La Peña, Jorge Welti-Chanes + Show 1 more

Open Access

https://doi.org/10.3390/beverages2020014

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Journal: Beverages	Publication Date: Jun 3, 2016
Citations: 76	License type: CC BY 4.0

Affiliation: Tecnológico de Monterrey, University of Lleida

Abstract

Eating habits of western populations are changing due to modern lifestyles. As a result, people are becoming more susceptible to chronic and degenerative diseases. This fact has motivated the food industry to develop functional products that could decrease the incidence of those disorders. It is well known that fruit juices, milk and soymilk possess high concentrations of antioxidant and bioactive substances. Hence, the development of these functional beverages is a potential way to take advantage of their nutritional properties and exotic flavors that could attract the interest of consumers. At the same time, application of the right preservation treatment is of high relevance in order to obtain safe products with convenient shelf life and high concentration of health-related compounds. This fact represents a great challenge that scientists and technologists are currently facing. Today, novel preservation processes such as high hydrostatic pressure (HHP), high intensity pulsed electric fields (HIPEF) and ultrasound (US), among others, are being evaluated as an alternative to heat pasteurization, obtaining promising results. Hence, this review gathers the most relevant information about the development of mixed beverages containing fruit juices and milk or soymilk. Furthermore, the advantages and drawbacks of the application of non-thermal treatments for functional beverages’ preservation with high content of bioactive compounds are also mentioned.

Highlights

Current lifestyles of most populations have changed over the past few decades
Through the last few years, different studies have demonstrated that these non-thermal treatments are gentle food preservation techniques capable of inactivating pathogen microorganisms and deteriorative microorganisms and enzymes, providing safe and fresh-like products with minimum changes to their nutritional, physicochemical and sensorial properties [13,14]. The objective of this contribution is to highlight the current developments of functional beverages containing fruit juices and milk or soymilk, and to identify the advantages and drawbacks related to the application of non-thermal treatments for beverage preservation with a higher retention of bioactive compounds
Since most of the studies conducted with high hydrostatic pressure (HHP), high intensity pulsed electric fields (HIPEF) and US have confirmed that these techniques are able to inactivate microorganisms and deteriorative enzymes at different levels to obtain safe and stable products, researchers are inquiring into the evaluation of the effects today of non-thermal treatments on nutraceutical compounds and antioxidant properties of different foods such as fruit juices, milk, soymilk and mixed beverages [13,37,42,43,56,63,64,65,66,67,68]

Summary

Introduction

Current lifestyles of most populations have changed over the past few decades. Usually, lack of time is perceived as the major barrier to practice healthy habits such as exercising and eating natural foods. A continuous consumption of vitamins, phenolic acids, flavonoids, carotenoids, minerals, amino acids and fatty acids through different foods is highly associated with the reduced risk of chronic and degenerative diseases [8] In this sense, scientists and technologists have been focused on the development of new easy-to-prepare or ready-to-eat products with a high concentration of these compounds, but with attractive sensory characteristics. Through the last few years, different studies have demonstrated that these non-thermal treatments are gentle food preservation techniques capable of inactivating pathogen microorganisms and deteriorative microorganisms and enzymes, providing safe and fresh-like products with minimum changes to their nutritional, physicochemical and sensorial properties [13,14] The objective of this contribution is to highlight the current developments of functional beverages containing fruit juices and milk or soymilk, and to identify the advantages and drawbacks related to the application of non-thermal treatments for beverage preservation with a higher retention of bioactive compounds

Current Development of Functional Beverages

Smoothies

Fruit Juice-Milk and Fruit Juice-Soymilk Beverages

Application of Non-Thermal Technologies in Fruit-Based Beverages

Findings

Conclusions