Use of nonthermal technologies in the production of functional beverages from vegetable ingredients to preserve heat‐labile phytochemicals

Abstract

Functional beverages (FBs) can be made from fruits and/or vegetables, and serve as a healthier alternative to sugar-rich beverages. Their periodic consumption can increase the daily intake of bioactive micronutrients like polyphenolic compounds or vitamins, which can be health promoting. However, some thermal processing methods can promote their degradation. Nonthermal methods can complement or substitute thermal ones, particularly, high-intensity pulsed electric fields, high-hydrostatic pressure, ultrasound, ultraviolet C treatment, molecular entrapment, and active packaging are promising options in this regard. These methods yield optimum results if the operational parameters are fine-tuned, with the aid of response surface methodology or similar studies. Therefore, the object of the present work is to provide an overview on the main nonthermal methods that can be used to produce FBs of good sensorial qualities, while also preserving bioactive compounds and favoring their bioaccessibility, bioavailability, and health effects. Practical applications The use of nonthermal methods in the production of functional beverages can be used to simultaneously prevent the degradation and increase the bioaccessibility and bioavailability of health-promoting vitamins (A, C, and E) and polyphenolic compounds present in the raw fruit/vegetable ingredients. While generally safe and effective, studies that focus on processing methods only consider in vitro data, which suggests the need for experiments that validate the effects of processing method on the consumer. Their continued use and study will permit their use in substitution of traditional thermal methods or in tandem to minimize their destructive effects on the molecules of interest.