Historical and health insights into wedang uwuh: a traditional Indonesian beverage

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Purpose of reviewThe increasing interest in functional foods and beverages worldwide is driven by rising living standards, advancing technology, and heightened health awareness. Kombucha tea, a fermented beverage produced from sweetened tea and a symbiotic culture of bacteria and yeast (SCOBY), is a prominent example within this category. This review explores the definition, bioactive components, and health benefits of kombucha, emphasizing its potential roles as a functional beverage in the prevention and management of various diseases.Recent findingsThe fermentation process of kombucha tea, typically lasting up to 14 days, results in the transformation of sugar into ethanol and acetic acid, contributing to its distinctive tangy flavor. Kombucha contains bioactive compounds such as organic acids, antioxidants, and probiotics, which are linked to potential health benefits including improved digestive health, enhanced immune function, and antioxidant activity. Recent advancements in sustainable production methods and innovative formulations have further contributed to the increasing popularity of this beverage.SummaryKombucha tea, originating in Northeast China with a history of over 2,000 years, is increasingly recognized for its potential health-promoting effects. Its production through traditional fermentation methods combined with modern innovations underscores its value as a functional beverage with the potential to support health and well-being. This review assesses the roles of kombucha in maintaining human health, considering its use as a complementary strategy for the prevention and management of diseases due to the bioactive components it contains.Graphical

One of the main by-products in cocoa industry is the cocoa bean shell (CBS), which represents approximately 12–20% of the bean. This product has been suggested as a food ingredient because of its aroma and high dietary fiber and polyphenol contents. The purpose of this work was to evaluate the effects of the CBS particle size and extraction methods on the chemical composition and consumer acceptance of a functional beverage, in order to find the best combination of technological parameters and health benefits. Five particle sizes of CBS powder and six home techniques were used for beverage preparation. The influence of these factors on the physico-chemical characteristics, methylxanthine and polyphenolic contents, antioxidant and antidiabetic properties, and consumer acceptance was evaluated. Total phenolic content values up to 1803.83 mg GAE/L were obtained for the beverages. Phenolic compounds and methylxanthines were identified and quantified by HPLC-PDA. These compounds may be related to the high antioxidant capacity (up to 7.29 mmol TE/L) and antidiabetic properties (up to 52.0% of α-glucosidase inhibition) observed. Furthermore, the consumer acceptance results indicated that CBS may represent an interesting ingredient for new functional beverages with potential health benefits, reducing the environmental and economic impact of by-product disposal.

The consumption of traditional and indigenous foods and beverages varies across different ethnic communities and is often influenced by geographical location. However, the diversity of edible plants is rapidly declining due to climate change, leading to a loss of knowledge about useful plants used by different communities before the plant itself becomes extinct. This research investigated the edible plant types and investigated the processing steps of plant-based traditional foods/dishes and beverages of Gumare village, located in the catchment area of the Okavango Delta in the northwest of Botswana. Questionnaire interviews and focus group discussions (FGD) were used to collect data. The study identified 52 wild and 19 domesticated edible plants used in the preparation of traditional foods/dishes and beverages of Gumare village. Maize, sorghum, millets, beans, melon, watermelon, pumpkin, bottle gourd and sweet potato are widely used domesticated crops. The wild edible plants are either directly used after minor processing or as recipes in traditional dishes and/or as an inoculum in the fermentation, as a substrate in traditional beverages and some as medicinal plants. However, some taboos and food safety challenges were observed in the use of certain plants. The study highlighted a decline in the use of traditional foods/dishes and beverages, particularly among the young generation. The youth indicated that they have a low interest in gathering traditional foods and beverages due to the time-consuming nature during harvesting and the labour-intensive processing. In addition, they indicated the dangers of attacks by wild animals from veld by reptiles (for example snakes and pythons) and alligators (crocodiles) from rivers during the harvesting of raw materials used in traditional foods and dishes. For the communities, the diverse edible wild plants documented are a source of nutrients and bioactive compounds such as dietary fibers, phenolics, terpenes, essential oils, carotenoids, and alkaloids that help to combat malnutrition and for use as traditional medicines to support health and wellness. In conclusion, the significant diversity of wild edible plants and domesticated crops in Gumare village, likely due to its location in the catchment area of the Okavango Delta, plays a crucial role in diet diversification and can contribute to food and nutrition security. However, for most wild edible plants of Botswana, information on their nutrient and bioactive compounds are still limited. This study provides baseline information for further chemical investigation and development of resources in the formulation of functional foods and nutraceuticals.Graphical

Minasarua is a traditional beverage from Bima, West Nusa Tenggara Indonesia which consists of spices, fermented black glutinous rice (FBGR), tai mina (dried blondo) and palm sugar. The product is consumed by local people with various formulas, especially in terms of types and quantities of spices and FBGR. This study aimed to optimize the formula of Minasarua which has optimum antioxidant activity. The method used was D-Optimal Mixture Design using Design Expert 13 software with independent variables, namely ginger, turmeric, Javanese chili pepper (JCP), pepper and FBGR. There were 21 formulas of Minasarua with different percentages of each component observed in this research. The antioxidant activity (DPPH method), total phenolic content (Folin Ciocalteu method), total flavonoid content (aluminum chloride colorimetric assay) and total anthocyanin (pH differential method) were tested using a spectrophotometer in response to all the formulas. The results of the optimization showed that Minasarua with 16.59 % ginger, 0.30 % turmeric, 4.50 % JCP, 3.83 % pepper and 74.78 % FBGR were able to respond to the antioxidant activity of 51.23 mg TE/100 g, with total phenolic, flavonoid and anthocyanin were 112.03 mg GAE/100 g, 278.31 mg QE/100 g and 1.14 mg/100 g, respectively, and the desirability of 0.98. There was no significant difference between the predicted and verification values of the 4 responses. Therefore, this formula is recommended as the best formula which has an optimum antioxidant activity to produce Minasarua as a functional beverage. HIGHLIGHTS Minasarua is a traditional functional beverage from Bima West Nusa Tenggara Indonesia The formula of Minasarua can be optimized using the D-Optimal Mixture Design method Optimizing the number of spices and fermented black glutinous (FBGR) can improve the functional properties of Minasarua in terms of antioxidant activity, total phenols content, total flavonoids, and total anthocyanin Statistically, each component interacts synergistically or antagonistically to provide functional properties The functional properties of the Minasarua reformulation product are affected by its constituent components GRAPHICAL ABSTRACT

Dark chocolate: An overview of its biological activity, processing, and fortification approaches

10 - Functional Beverages from Cereals

Plant-based beverages, commonly referred to as functional beverages, have the potential to improve health since they contain bioactive components. A study was conducted to analyze the nutritional and bioactive profiles of functional beverages marketed in the United States and Peru, based on the different ingredients utilized. The determination of the nutritional content and bioactive compounds was carried out according to validated methods. The antioxidant activity of the beverages was assessed according to the DPPH and FRAP assays. The results showed that the beverages have a low caloric contribution, while they were characterized by a high content of bioactive compounds such as polyphenols, anthocyanins, carotenoids, and Vitamin C, associated with strong antioxidant activity. Significant differences were also found between the samples tested according to the ingredients used in the beverages. In conclusion, this research indicates that the plant beverages under investigation could potentially provide a noteworthy quantity of bioactive compounds linked to the various constituent types, hence catering to consumer preferences.

Macroalgae have the potential of a bioactive compound that can be used as the main ingredient in functional beverages. The content of bioactive compounds in macroalgae such as natural pigments, sulfated polysaccharides, antioxidants have been studied and it is very beneficial for health. Macroalgae, which are used as main ingredient in functional beverage, must be contain bioactive compound that are beneficial for health and also must be free from microbiological and heavy metal contamination. This study aims to determine bioactive compound activity and the potential of macroalgae as the primary raw material in the formulation of functional beverages. Studied on the formulation of functional beverages with macroalgae as raw materials have been carried out in the last few decades. All types of macroalgae have the potential to be used as raw material or main ingredient for functional beverage. The formulation of macroalgae functional beverages with other additives can improve the quality of the final product. The addition of natural scented ingredients and containing bioactive compounds can increase the value of taste and increase the nutritions in functional beverage products.

Bioactive compounds isolated from plant sources are the secondary metabolites that have toxicological or pharmacological properties depending upon their structure. Recently, these compounds have received more attention due to their diverse role in providing protection against various types of pathogenic and non-pathogenic diseases. These miraculous bioactive compounds also pursue pharmacological activities against several microbial pathogens and are also known to exhibit antidiabetic, antipyretic, anticancerous, antidiuretic, and antioxidant properties. Some bioactive compounds extracted from plants such as phenolic compounds, anthocyanidins, flavonoids, tannins, and flavones are found in significantly high concentration in the biosphere, and certain others are present in less amount but their pharmacological as well as commercial importance cannot be denied. The activities of bioactive compounds like flavonoids, polyphenols, not only functions to inhibit microbial growth but also they act synergistically with other drugs which make them ideal for alternative cancer remedies. This chapter provides a general insight into secondary metabolites having antimicrobial and anticancerous properties, their plant source, and their mode of actions.KeywordsBioactive compoundsAntimicrobialAnticancerousHuman health

Editorial

Background: The pharmacological properties of citrus fruits have long been recognized in traditional medicine, with recent scientific studies corroborating their potential as sources of natural bioactive compounds. Citrus limettarisso, Citrus nobilis x Citrus deliciosa, and Citrus maxima, in particular, have garnered attention for their antioxidant, antidiabetic, and antimicrobial properties. Prior research has highlighted these species' capabilities, with various studies reporting on their significant health benefits. Objective: This study aims to evaluate and compare the antioxidant, antidiabetic, and antimicrobial activities of essential oils extracted from the peels of Citrus limettarisso, Citrus nobilis x Citrus deliciosa, and Citrus maxima, thereby contributing to the understanding of their potential therapeutic applications. Methods: Essential oils were extracted from the peels of the three citrus species using hydro distillation. The antioxidant activity was assessed through Total Phenolic Content (TPC), Total Flavonoid Content (TFC), and DPPH Radical Scavenging Assay. Antiglycation potential and alpha-amylase inhibition were evaluated for antidiabetic properties, while antimicrobial activity was determined using the Agar Well Diffusion Method. Results: Citrus limettarisso showed the highest TPC (301.4474 ± 2.930402 mg GAE/100g) and significant antioxidant activity (68.26347% DPPH scavenging). Citrus maxima exhibited a high TFC (143.8727 ± 5.454545 mg CE/100g) but lower TPC (115.8333 ± 3.553444 mg GAE/100g). Citrus nobilis x Citrus deliciosa demonstrated considerable TPC (244.1667 ± 5.862774 mg GAE/100g) and TFC (50.17576 ± 0.457566 mg CE/100g). Antiglycation and alpha-amylase inhibition assays revealed Citrus limettarisso as the most potent antidiabetic agent with the highest inhibition percentages. All three species showed significant antimicrobial activity. Conclusion: The study confirms the substantial pharmacological potential of Citrus limettarisso, Citrus nobilis x Citrus deliciosa, and Citrus maxima, particularly in terms of their antioxidant and antidiabetic properties. Citrus limettarisso emerged as the most potent in most assays, underscoring its potential for therapeutic use. These findings support the use of these citrus species as natural sources of bioactive compounds for health and medical applications. It carries special importance for public health advancements.

15 - Agricultural and Food Industry By-Products: Source of Bioactive Components for Functional Beverages

Minasarua is a traditional beverage believed by the local community in Bima, Indonesia, to have perceived health benefits. This review explores the potential of bioactive compounds in Minasarua as antioxidants and anti-inflammatories. The product is made from ingredients such as ginger (Zingiber officinale), turmeric (Curcuma longa), Javanese chilli pepper (Piper retrofractum Vahl), pepper (Piper nigrum), and fermented black glutinous rice, each of which contributes key bioactive compounds, including gingerol, shogaol, curcumin, piperine, and anthocyanins. These compounds are known for their ability to neutralize free radicals and inhibit the expression of pro-inflammatory cytokines. Although individual components have been studied extensively, the potential synergistic effects of these compounds when combined in Minasarua remain underexplored. This review highlights the promising role of Minasarua as a functional beverage, suggesting that the interaction among its major compounds may enhance their collective antioxidant and anti-inflammatory activities. These findings offer a foundation for future research into the development of Minasarua as a health-promoting traditional drink.

Coffee leaves contain various bioactive compounds that are beneficial for human health. However, there are very limited researches related to the extraction of the bioactive phytochemicals from coffee leaves. In the present study, the extraction conditions for bioactive components from coffee leaves were optimized using Taguchi design and response surface methodology (RSM). Taguchi design was used to screen significant factors that affected the yield of phytochemicals including trigonelline, caffeine, chlorogenic acids, mangiferin, and rutin, total phenolic content (TPC) and antioxidant activity. Sequentially, a Box-Behnken design (BBD) was used to optimize the extraction conditions. Three factors including Liquid-to-solid (L:S) ratio, ethanol concentration, and extraction temperature that significantly affected most of the phytochemical yields and antioxidant activity were selected from the six variables using Taguchi design. The optimal extraction conditions obtained from RSM were 30.3:1 L:S ratio, 54.5% ethanol, and 80°C when simultaneously considered four responses, including TPC, the yields of mangiferin and 5-CQA and DPPH scavenging capacity. Under the optimal conditions, the experimental results for the above four responses were 62.1mg gallic acid/g, 4.1mg/g, 11.4mg/g, and 356.9µmol Trolox/g, respectively, which were close to the predicted values. About 97% of phytochemicals can be extracted in the first two times of extraction. In conclusion, the combination of Taguchi design and response surface methodology can be successfully used to screen and optimize the significant factors that affected the bioactive components extracted from coffee leaves. PRACTICAL APPLICATION: Coffee leaves, the byproducts of coffee plants, are considered no- or low-value although it has a long history for using them as tea-like beverage and ethnomedicine by locals in the coffee plant growing countries. Bioactive components extracted from coffee leaves can be used as ingredients in functional beverages, functional food, and natural health products. These applications will add values to coffee leaves as well as increase the incomes of coffee farmers and workers.