Abstract
In the last few decades, lifestyle changes and the awareness of the importance of a balanced diet have led the population to increase the consumption of beverages based on fruit juices and/or vegetables. Fruit and vegetables contain health-related compounds that can impact on physiological processes, thus reducing the risk of certain diseases and improving the overall health status. Consumer demand for more appealing and tasting beverages has also increased. In this sense, fortification of beverages with health-related ingredients and/or flavors arises as a potential strategy for the development of new beverage-based products. Nevertheless, most of those compounds are not soluble in water, thus their incorporation in aqueous food systems, such as beverages, requires an emulsification step. Beverage emulsions are concentrated emulsified systems designed to be further diluted and/or incorporated in beverages and drinks as carriers of water insoluble ingredients. This review article aims at discussing the main key aspects of beverage emulsion formulation and their colloidal stability after being added to complex food systems.
Highlights
Fruit and vegetables contain small quantities of water insoluble health-related compounds that are known to have beneficial effects on human health
This review article aims at discussing the main key aspects of beverage emulsion formulation and their colloidal stability after being added to complex food systems
The dispersed phase of beverage emulsions consists of oil droplets that might in turn act as a carrier of oil-soluble compounds such as flavors, colors, antioxidants, vitamins and/or density-adjusting agents
Summary
Fruit and vegetables contain small quantities of water insoluble health-related compounds that are known to have beneficial effects on human health. A nutritious, well-balanced diet rich in fruit and vegetables may result in a reduction of diseases such as cardiovascular diseases and cancer [4,5] Some of those natural compounds present an attractive color, which would make them useful to obtain visually appealing food. The beverage matrix consists mainly mainly of waterofand the incorporation of waterof water insoluble health-related compounds and/or oilsbeverages to beverages represents a challengefor for insoluble health-related compounds and/or flavorflavor oils to represents a challenge researchers and requires an emulsification step. Schemeofofbeverage beveragefortification fortificationwith withoil-in-water oil-in-wateremulsions emulsionsand andtheir their colloidalstability stability during manufacturing and storage The aim of this contribution is to outline the developments current developments beverageformation emulsion asformation well as discussing factors affecting their physicochemical and colloidaland stability. As well asthe discussing the factors affecting their physicochemical colloidal stability
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