Abstract
Consumers increasingly prefer and seek food and beverages, which, due to their natural characteristics, bring health benefits, both in the prevention of diseases and in their curative power. In this way, the production of nutraceutical foods and beverages gains more and more importance in the market. On the other hand, and because the eyes also eat, producing attractive foods due to their color, texture, appearance, and sensory characteristics is a permanent challenge in the food industry. Being able to gather healthy and attractive items in a single food is an even greater challenge. The long list of benefits associated with phenolic compounds, such as antioxidant, anticancer, anti-inflammatory, and antiaging properties, among others, fully justifies their use in the enrichment of various food products. Thus, in this review, we propose to summarize the potential use of phenolic compounds used as ingredients of pleasant and functional beverages.
Highlights
As many researchers state, color is an important product-intrinsic sensory cue when it comes to establishing people’s anticipations regarding the likely taste and flavor of a food or a drink
Phenolic compounds are classified as primary antioxidants [53] and originate from one of the main classes of secondary metabolites in plants
The safety of food additives is verified through the application of standard methodologies by regulatory authorities, namely, the European Food Safety Authority (EFSA) or the United States Food and Drug Administration (FDA), which validate the use of substances and in which concentrations [64]
Summary
Color is an important product-intrinsic sensory cue when it comes to establishing people’s anticipations regarding the likely taste and flavor of a food or a drink. When the color of a drink is different from what was expected, our brain tells us that it will taste different. MMoorreeoovveerr,, pphheennoolliicc ccoommppoouunnddss ccaann pprreevveenntt ddiisseeaassee tthhrroouugghh mmeecchhaanniissmmss tthhaatt ddiiffffeerr ffrroomm tthhee aannttiiooxxiiddaanntt ffuunnccttiioonn,, ssuucchh aass cceelllluullaarr ssiiggnnaalliinngg,, ggeennee eexxpprreessssiioonn,, aanndd mmoodduullaattiioonn ooff eennzzyymmaatticicaacctitvivitiyty[2[72]7.]F. Despite having observed a change in eating habits in countries that were the basis for the Mediterranean diet, due to economic development, high rates of urbanization, and the influence of American fast-food culture [33,52], nowadays, more and more of the world’s population tries to practice a healthy diet, but with a great concern for the sustainability of the planet. The Mediterranean diet, favoring the consumption of fresh food, produced locally and according to a sustained production system, and consumed in a pleasant and familiar environment with associated physical activity, is associated with a healthy lifestyle
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