Production Of Functional Beverages Research Articles

Effect of Red Guava (Psidium guajava L.) Juice Concentration on Product Quality and Antioxidant Activity of Red Guava Synbiotic Yoghurt

Red guava juice has very strong antioxidant activity and has the potential to be processed into synbiotic functional beverage products that have health benefits. This study examined the effect of red guava juice concentration on product quality and antioxidant activity of red guava synbiotic yoghurt. Product quality tested included microbiological quality (total LAB) and chemical quality (pH value and Total Tritable Acid (TTA )value). The concentrations of red guava juice used were 0%, 10%, 20%, 30%, and 40%. Fermentation was carried out for 6 hours at 37⁰C by Lactic Acid Bacteria (LAB) from powdered mixed culture. Then organoleptic testing using the hedonic test, total LAB testing using the Total Plate Count (TPC) method, pH value testing using a pH meter, TTA value testing using the acid-base titration method, and antioxidant activity testing using the DPPH (2,2-diphenyl-1-picrylhydrazil) method. Test data were analyzed using SPSS software to determine the effect of red guava juice concentration on test results. The concentration of red guava juice in red guava synbiotic yoghurt affects the pH value, TTA value, and IC50 value as the result of antioxidant activity testing. Red guava juice concentration did not affect total LAB testing. Organoleptic assessment of red guava symbiotic yoghurt is in the range of like to like very much. The best formulation was red guava synbiotic yoghurt with 30% red guava juice concentration, which had strong antioxidant activity with an IC50 value of 59.637 ppm, pH value of 3.94, TTA value of 1.98%, and total LAB as much as 1.81x10⁸ colonies/g, so it has met the quality requirements of yoghurt according to Indonesian National Standard SNI 2981: 2009.

Functional beverage production through lactic acid fermentation of black chokeberry (Aronia melanocarpa) juice

The aim of the present study was to evaluate the microbiological, physicochemical, and nutritional features of black chokeberries juice fermented by a novel potentially probiotic strain (Lacticaseibacillus paracasei SP5) immobilized on delignified wheat bran (DWB) and orange peel for 2 days at 30 °C and for 28 days at 4oC. In general, application of immobilization led to elevated viabilities of L. paracasei SP5 (>8.8 log cfu/mL) in all studied periods of fermentation and subsequently ameliorated fermentative capacities. The application of orange peel as immobilization support led to better total phenolic content of the fermented juice after the 48 h fermentation (10.4 GAE g/L) and the 4th week of cold storage at 4 °C (13.9 GAE g/L), compared to the respective results obtained through the application of immobilized on delignified wheat bran and the unfermented juice. Higher antioxidant activity (AA) was recorded in the fermented juices by immobilized cells in all studied periods compared to the unfermented juice. Specifically, remarkable levels were obtained through the application of immobilized L. paracasei SP5 on orange peel (79.8 mmol Trolox/L at the 3rd week of cold storage), while the respective values were slightly lower when delignified wheat bran applied and much lower in the case of unfermented juice. Chokeberry juices fermented by both immobilized cells retained sufficient volatile compounds (alcohols, ketones, and esters) even after the 4th week of cold storage, in contrast to unfermented chokeberry juice.

Effect on Ionic Composition and Tonic Parameters of Sweeteners Used in the Production of Functional Beverages

Excessive sugar consumption is a risk factor for becoming overweight. Due to the increase in consumer nutritional awareness, functional beverages with reduced caloric content have attracted great interest in recent years. The current state of knowledge on the feasibility of using low- and no-calorie sweeteners (LNCS) as substitutes for traditional sugar in the production of functional beverages while maintaining their osmolality properties is limited. Selected sweeteners were examined for the presence of five selected macronutrients (calcium, potassium, magnesium, sodium, and sulfur) and iron by ICP-OES, osmolality, total dissolved solids (TDS), and electrical conductivity (EC) in their solutions. The obtained results formed the basis for evaluating the applicability of the studied sweeteners in the production of functional beverages.

Development of a model and optimization of the interaction of factors in the grain malting process and its application in the production of functional beverages

The paper is devoted to the study of the interaction and significance of factors influencing the prediction and optimization of the process of obtaining malt. The object of our research is wheat, barley and rye malt. 33 full factorial experiments were performed, germination period, wetting degree and temperature act as variable factors. At the same time, the amylolytic activity of malt's enzymatic complex and malt's saccharification ability were taken as the response function of the experiment. 27 experiments were carried out with three repetitions in order to check the accuracy of the choice of optimal conditions for the process of obtaining malt, and a regression equation was obtained. According to the least squares method, the regression equations were obtained for approximation of the saccharification ability (SA) and amylolytic activity (AA) values of wheat malt. According to the method of regression analysis, the adequacy of the equations was checked by the Fisher criterion, the statistical significance of their coefficients was checked by the Student's criterion, and the homogeneity of parallel experiments was checked by the Cochrane criterion. The regression model expressing the result of the optimization of the process of obtaining wheat malt is as follows: τ=5.8 days, w=42.2 %, t=15.9 °C; YSA=5.35, YAA=320.0, for barley malt – τ=6.1 days; w=44.1 %; t=17.6 °C; YSA=4.93; YAA=255.2, and for rye malt – τ=4.6 days; w=45.1 %; t=15.0 °C; YSA=8.63; YAA=198.1. In this work, the temperature dependence of the amylolytic activity and saccharifying activity of malt enzymes was also studied. The germination temperature of grains has a maximum effect on the complex of amylolytic enzymes of malts. The research materials can be applied in the production of non-alcoholic and functional beverages

Consumer Preferences of Ginger, Curcumin, and Cinnamon-Based Instant Herbal Beverages during Covid-19 Pandemic

The demand for functional beverage products has increased during the COVID-19 pandemic. Due to competition in the market, manufacturers need to innovate on product attributes. One of herbal beverages innovation is instant beverages made from ginger, curcumin, and cinnamon. This product also enriched with sugar, lemongrass and others natural ingredients. The new formulation of this beverages encourage the need for study on the level of consumer preferences for products. Thus, this study aimed to analyze the order of attributes of instant herbal beverages based on the level of consumer interest and the combination of attribute levels of the product according to consumer preferences. The results of consumer preferences were known through conjoint analysis of respondents in Yogyakarta Province, Indonesia. In this study, four attributes were used, namely packaging, taste, color, and price. The results showed that the order of attributes based on the importance values according to consumer preferences for the products were price (35.54%), taste (30.03%), color (18.39%), and packaging (16.04%). While the results of the combination of attribute levels that were most preferred by consumers are canned packaging, very strong taste, bright color, and price IDR 75,000.

Role of Thermal Process on the Physicochemical and Rheological Properties and Antioxidant Capacity of a New Functional Beverage Based on Coconut Water and Rice Flour.

Different substrates have been implemented for the production of functional beverages. To avoid the presence of pathogens, beverages have been subjected to thermal treatments, such as sterilization or pasteurization, which can interfere with the physicochemical, rheological, functional, and organoleptic properties of the final product. The objective of the present study was to evaluate the effects of heat treatment on the physicochemical properties, such as acidity, pH, total solids, density, total and reducing sugar, as well as the antioxidant activity of a beverage formulated from rice flour (RF) and coconut water (CW). Three beverage formulations were evaluated: A (2% RF; 98% CW), B (5% RF; 95% CW), and C (8% RF; 92% CW), each of which was subjected to two heat treatments: sterilized (121 °C/15 psi/15 min) or pasteurized (60 °C/60 min and subsequently 73 °C/15 s). The heat treatments increased the acidity and reducing sugars but decreased pH, total sugar, and antioxidant activity. As for the rheological properties, the mixtures were pseudoplastic fluid. The physicochemical properties from RF and CW mixtures were dependent on the heat treatment, but these can be introduced as new nondairy substrates for the elaboration of functional beverages to be consumed mainly by those lactose intolerant.

Economic aspects of hydrodynamic extraction in the production of extracts from sprouted grain of cereals

Introduction. This study delves into the creation of functional beverages via nutrient extraction from sprouted grain raw materials, focusing on the extraction of biologically active compounds. The significance of the extraction method on the efficacy of bioactive compound extraction is a pivotal scientific fact, with hydrodynamic extraction previously studied under high-frequency currents. This research explores hydrodynamic extraction of sprouted grains of cereal crops using an experimental setup. Materials and Methods. The study utilized hydrodynamic extraction, a prevalent method encompassing infusion, mixing, filtering (with or without filtration) through membranes, and counter-current mass exchange between raw materials and extractants. Hydrodynamic extraction was chosen for its ability to intensify the process, reduce extraction time, increase the yield of extracted substances, and lower energy consumption. The experiment determined the extract yield from sprouted grains of cereal crops using this method. A rotatable second-order plan (Box plan) was employed for regression equation development, incorporating over 20 experiments and 10 equation coefficients. Results. The experiments established two factors influencing the extraction process’s effectiveness: extraction duration (t, min) and sprouted grain concentration (C, %). These factors impacted the optimization criteria - extract yield. The research outcomes are presented in detailed tables and diagrams, providing a comprehensive understanding of the process dynamics and optimization for maximum extract yield from various grains. Scientific Novelty. The study introduces a new perspective in the field of hydrodynamic extraction, emphasizing the impact of specific variables like extraction time and grain concentration on the yield and quality of extracts from sprouted cereal grains. The mathematical processing of data and the regression equations formulated offer a novel approach to understanding and optimizing the hydrodynamic extraction process. Practical Significance. The research findings are crucial for the economic sector, particularly in the production of functional beverages. Understanding the variables that influence the extraction process can lead to more efficient production methods, enhancing the quality and nutritional value of the beverages. The cost analysis has been undertaken and economic effect of proposed variants of production were calculated and compared. The study’s insights into the biochemical composition of extracts, especially from sprouted triticale, reveal their potential as valuable ingredients in the beverage industry, enriched with polyphenols, flavonoids, organic acids, and vitamins. This knowledge can guide economic strategies in functional beverage production, emphasizing cost-effectiveness and resource optimization.

Investigating sensory characteristics and consumer preferences of functional beverages made from Tulsi (Ocimum tenuiflorum Linne)

Tulsi is widely known as a medicinal plant and possesses many health benefits. The pharmacological study regarding the compounds in tulsi has been widely studied, but the sensory characteristic and consumer acceptance of this plant has never been conducted previously. This study aims to investigate the sensory characteristics of functional beverages made from tulsi leaves and to determine which sensory attributes that able to promote consumers’ acceptance. Three samples of tulsi beverages were evaluated by the trained panels (n=14) using Quantitative Descriptive Analysis (QDA) while the acceptance test was assessed by 61 consumers. A total of 27 key attributes of tulsi beverages were generated during the QDA evaluation. All the samples have different sensory characteristics. The aroma and taste of ginger, citrus, lemongrass, basil, mint, honey, sweetness, and aftertaste of the hot sensation of ginger were positively associated with consumers’ liking. In contrast, bitter aroma, watery-like texture, astringent and astringent aftertaste were contribute to consumers’ disliking. This study could be used as a preliminary study for developing new functional beverage products from tulsi leaves by considering the sensory characteristic and key attributes for the liking of tulsi beverages.

The economic essence of electro-pulse extraction technology in the production of extracts from sprouted grains of cereal crops

In this article, we present an economic analysis and optimization of the production process of functional beverages based on extracts from sprouted grains of cereal crops. When approaching process optimization in production, one of the key tools is mathematical experimental design. In particular, second-order rotational planning provides the opportunity to determine the optimal combination of input factors, which in turn leads to maximum economic efficiency of the extract extraction process. In this study, we applied this methodology to the process of ultrasonic extraction of sprouted grains of cereal crops. A series of experimental studies was conducted to minimize costs and maximize revenue from the production of functional beverages based at currently available economic information. As a result of the analysis, optimal process parameters were determined which ensure maximum economic efficiency. The study also included an assessment of the quality of the obtained extracts in terms of their content of biochemical compounds. The example economic forecast for Nestlé Corporation if introducing the proposed improvements has been given. The results of this study provide valuable data for functional beverage manufacturers and can serve as a basis for making informed strategic decisions regarding the use of ultrasonic extraction in their production processes for production costs reduction and maximization of revenue.

Study on the rice milling byproduct extracted by subcritical water extraction and its fermented milk analogs

The subcritical water extraction (SWE) method, as a proper alternative to conventional methods due to low cost, short processing time, environmental sustainability, and mild operating conditions, has been applied to produce valuable materials from different biomass. Rice milling byproduct (RMB) as abundant and locally available agricultural wastes is normally used for extracting oil and as animal feed. In this study, the quality and quantity of valuable compounds extracted by the SWE were investigated to select the optimum SWE conditions and the best extract to produce healthy cereal-based milk analogs. The most appropriate SWE parameters were investigated by the combined design method were 130°C and 45 min, rice bran: broken rice ratio of 10:90, the solid-water ratio of 0.12, and a particle size of <710 μm, respectively. SWE positively affected the release and production of some bioactive compounds such as total phenolic, flavonoids, organic acids. The milk analogs consisted of the optimum RMB extract, inulin, and Persian grape molasses (as a sucrose alternative) were then fermented by either Lactobacillus casei or Lactobacillus plantarum (0.5 McFarland). The fermentation process also rose the values of some nutrients, including vitamin B (B3, B6, and B9), organic acids, total phenolic compounds, and flavonoids. it decreased the contents of monosaccharides (p < .5), while the increased content of alcohol was negligible (<0.3%). Compared with L. plantarum, L. casei had a higher impact on the production of these bioactive compounds and more considerably increased antioxidant activity of the related beverages; nevertheless, beverages containing L. plantarum had the greatest over-acceptability. Moreover, the survival of L. casei and L. plantarum in beverages was in the standard range (106–108 CFU/ml) during storage, demonstrating that RMB ingredients along with inulin can positively affect LAB survival. Novelty impact statement The innovative aspect of this work is related to the use of Iranian agricultural byproduct such as BRM and Persian Grape Molasses in production of milk analogs containing Persian type culture collection and the use of subcritical water extraction as an environmentally friendly method for the production of functional beverages.

Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota.

Pure viable strains of microorganisms identified and characterised as probiotic cultures are used in the fermentation process to prepare functional beverages. The fermented probiotic products can be consumed as a source of nutrition and also for the maintenance of healthy gut microbiota. The functional beverages contain the substrates used for the preparation of product with a specific culture or a mixture of known strains used to perform the fermentation, hence these drinks can be considered as a healthy formulation of synbiotic products. If a beverage is prepared using agriculturally sourced materials, the fermented substrates with their oligosaccharides and fiber content act as prebiotics. Both the components (probiotic strain/s and prebiotic substrate) exist in a synergistic relationship in the product and contribute to several benefits for nutrition and gut health. The preparation of such probiotic beverages has been studied using non-dairy-based materials, including fruits, vegetables, nuts, grains, and cassava, a staple diet source in many regions. The consumption of beverages prepared with the use of probiotics, which contain active microbial cells and their metabolites, contributes to the functional properties of beverages. In addition, the non-dairy probiotic products can be used by consumers of all groups and food cultures, including vegans and vegetarians, and particularly consumers with allergies to dairy-based products. The aim of this article is to present a review of published research highlighting specific probiotic strains, which have the potential to enhance sustainability of healthy GIT microbiota, used in the fermentation process for the preparation of non-dairy beverages.

The medicinal and aromatic plants as ingredients in functional beverage production

• The functional beverages are excellent delivering means for nutrients and bioactive molecules. • Use of medicinal and aromatic plants in the production of functional beverages has become increasingly popular due to specific content of structurally diverse bioactive molecules with numerous confirmed health benefits and specific sensory properties. • The quality of plant extracts and essential oils depends on quality of raw materials and applied extraction techniques. • Rising consumer demand for natural ingredients provides numerous opportunities for the fortification and development of new categories of functional beverages based on medicinal and aromatic plants. The functional beverages (FBs) are an important segment of functional food products due to health benefits they provide and their appealing sensory characteristics, suitability and affordability. FBs market offers many opportunities for new product development (nutraceuticals, colorants, plant-based medicines and products) with desirable and effective composition of nutrients and bioactive molecules (BAMs) aimed to deliver health benefits and improve human well-being. Recently, the use of medicinal and aromatic plants (MAPs) in the production of FBs has become increasingly popular due to specific content of nutrients (amino and fatty acids) and BAMs (volatile and non-volatile) attributed to the biological effects and health benefits. BAMs are stored in leaves, flowers, fruits, seeds, barks and roots, and they mostly include phenolics (phenolic acids, flavonoids, tanins, anthocyanins, lignans and stilbenes), essential oils (EOs), terpenoids, alkaloids, phytosterols and saponins. The aromatic features of MAPs are mainly related to volatile compounds of EOs, but the presence of non-volatile compounds, such as phenolics, also contributes to the specific sensory properties. Phytochemical profiling of plant species containing specific and complex mixtures of BAMs, provides numerous opportunities for the development of new categories of FBs, but also opens new challenges in their isolation using conventional and advanced extraction techniques, as well as determination of potential biological effects. This review summarizes the categories of the most common FBs, BAMs from selected MAPs and their biological effects, extraction techniques suitable for production of plant extracts and EOs, product quality and prediction trends, and several directions towards future research on FBs development strategies.

Modelling of Malt Mixture for the Production of Wort with Increased Biological Value

Wort can be used as a basis for functional beverages production because of its content of fibres, antioxidants and vitamins. The biological value of wort depends on the malt used and the mashing regime. Therefore, we investigated the main brewing characteristics (extract, pH, and colour), phenolic compounds content, and antioxidant activity (measured by DPPH, FRAP, CUPRAC, ABTS, and ORAC) of wort, produced by Vienna, Melanoidin, Caramel pils and Special X malt or mixture of them. The results obtained were used for the modelling and optimisation of malt mixture that can be used for the production of functional beverages. Optimisation was made on the basis of wort extract, total phenolic compounds (measured by Folin–Ciocalteu method), and antioxidant activity, measured by DPPH, FRAP, and ORAC methods. Although optimised variants with high content of Special X malt showed highest antioxidant activity, they had an unpleasant taste and slow mash filtration rate. Therefore, the variant with 24.2% Vienna, 51.8% Melanoidin, 20% Caramel pils, and 4% Special X malts was chosen for the production of functional wort-based beverages.

Non-Volatile and Volatile Bioactives of Salvia officinalis L., Thymus serpyllum L. and Laurus nobilis L. Extracts with Potential Use in the Development of Functional Beverages.

Functional beverages based on herbal extracts are highly demanded products due to the presence of bioactives with promising health benefits and interesting and characteristic sensory properties. Mediterranean medicinal and aromatic herbs contain a wide range of bioactives (non-volatile polyphenols, volatile terpenes) that are important constituents of herbal extracts and essential oils. The antioxidant capacity and potential health benefits of these bioactives could be associated with their synergistic effects. Therefore, this study aimed to characterize the non-volatile and volatile bioactives of sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.) and laurel (Laurus nobilis L.) aqueous extracts and their two- and three-component mixtures as well as their antioxidant capacity. The content of total phenols, flavonoids, hydroxycinnamic acids and flavonols was determined spectrophotometrically. Individual polyphenols were analyzed by LC-MS/MS, the volatiles were analyzed by HS-SPME/GC-MS, and the antioxidant capacity was analyzed by ORAC and DPPH assays. The results showed that aqueous extracts of all examined herbs and their mixtures contained a high content of phenolic compounds ranging from 0.97 to 2.79 g L−1 of the sample, among which the most common were flavonols. At the same time, mono- and sesquiterpenes were the main volatiles. All extracts showed high antioxidant capacity, especially L. nobilis (781.62 ± 5.19 μmol TE mL−1 of the sample in the DPPH assay; 1896.10 ± 8.77 μmol TE mL−1 of the sample in the ORAC assay) and the two-component mixture of L. nobilis and T. serpyllum (679.12 ± 5.19 μmol TE mL−1 in the DPPH assay; 1913.38 ± 8.77 μmol TE mL−1 in the ORAC assay). Mixtures of herbal extracts have been shown to possess additive or synergistic effects, consequently contributing to higher antioxidant capacity. Therefore, two-component mixtures of herbal extracts showed promising potential for the production of functional beverages.

Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages

The production of functional beverages has gained more attention because of growing consumers' interest in personal health. The process of carrier production and characterization of a novel type of protein-carbohydrate carriers for functional beverages with a focus on cell protection during fermentation, gastrointestinal, and storage conditions are shown in this study. Probiotic starter culture was microencapsulated using spray and freeze-drying techniques and then implemented in whey-based beverages. Encapsulation materials used are whey protein concentrate, whey, and sodium alginate. The encapsulation efficiency results were over 76.8% and 81.4%, after spray and freeze-drying respectively, depending on the carrier formulation. The culture in freeze-dried carriers reached a higher survival rate (>7.5 log 10 (CFUg −1 )) than one's encapsulated by spray-drying technique during storage. Microencapsulation of the culture significantly improved cell viability in gastrointestinal and storage conditions compared with free cells. Usage of both encapsulation techniques showed potential regarding cell preservation in production and storage. • Probiotic starter culture was microencapsulated by spray and freeze-dying methods. • Survivability of the culture is higher in the carriers with the addition of WPC. • SEM showed cell adhesion affinity especially for the carriers with WPC. • Protein–carbohydrate carriers improved cell preservation in GI and storage conditions. • The culture was successfully implemented in beverages, and viability remained high.

Consumption of Branded Functional Beverages Post-COVID Pandemic: An Empirical Investigation in a Developing Economy Using Behavioral Change Models

ABSTRACT This study examined Branded Functional Beverage (BFB) consumption behavior in the post-pandemic setting using a psychosocial theoretical framework derived from the tenets of Theory of Planned Behavior (TPB) and the Health Belief Model (HBM). The theoretical framework was tested using the Partial Least Squares-Structural Equation Modeling method. A structured questionnaire was used to collect data from branded functional beverage consumers aged 18 and up. For the final data analysis, 445 usable questionnaires were utilized. This study revealed that perceived behavioral control and subjective norms were significant predictors of BFB purchase intention and subsequent consumption behavior in the post-pandemic period. The perceived threat of NCDs did not affect purchase intention or consumption behavior. Perceived susceptibility indirectly affected BFB purchase intention and consumption behavior via subjective norms (role of subjective norms as a “mediator”). The study implied that to positively influence the subjective norms of potential BFB customers, food marketers should focus on “opinion” leaders and subject experts. The companies may devise appropriate options for delivering functional beverage products to consumers’ doors via m-commerce and e-commerce platforms at competitive prices. They may also focus on customer education centered on the superior quality of their “functional” product portfolio and the ways of acquiring those at the minimum cost during this post-pandemic period. This pioneering study investigated the use of TPB and HBM in the context of post-pandemic functional beverage consumption. To build healthier and more robust food systems, governments and public health authorities across the world should proactively design and execute policies to promote sustained and strategic changes through functional foods and beverages. They must acknowledge that good nutrition is a priority for public health at all levels, equity, and economic security.

Study of the effect of the dose of enzyme preparations on the yield of polyphenolic substances and anthocyanins in fruit, berry and vegetable juices

Increasing the yield of juice and biologically active components from plant raw materials is an urgent task in the production of functional beverages. For this, fruit, berry and vegetable pulp was treated with enzymatic preparations of pectolytic action and the yield of juice was determined. Samples of pulp of each raw material were treated with enzyme preparations: Fructocyme P6-L, Fructocyme P, Fructocyme MA, in an amount of 0.03% of the pulp mass. Enzymatic hydrolysis was carried out at 50 °C for two hours, after which the amount of obtained juice was compared with the control sample. As a result, when adding Fructocyme MA to the pulp of apples and carrots, the juice yield increases by 8% and 17%, respectively. When Fructocyme P6-L is added to the pulp of kiwi, blueberries, grapes, the juice yield increases by 6%, 12 and 10%, respectively. To determine the effect of enzyme preparations on the yield of biologically active components, the previously selected enzyme preparations were added to all samples in an amount of 0.01; 0.03; 0.05; 0.07% of the pulp mass, and the total content of polyphenols was determined by colorimetry and anthocyanins. As a result of the experiment, it was found that in terms of the amount of polyphenolic substances extracted from the pulp, fruit and berry raw materials can be divided into three groups: raw materials with loose pulp, with pulp of medium density and raw materials with dense pulp. As a result, individual enzyme preparations and optimal modes of application were selected for each type of raw material. The dependence of the content of polyphenolic compounds on the dosage of the addition of enzyme preparations has been established.

Optimization of enzymatic hydrolysis of immature citrus (Citrus unshiu Marcov.) for flavonoid content and antioxidant activity using a response surface methodology.

Immature citrus with peel was enzymatically treated for production of a hydrolysate with enriched bioactive components and higher antioxidant activity. The effects of reaction factors, including enzyme concentration, reaction time, and temperature on hesperetin and naringenin contents, total phenolic content (TPC), and antioxidant activity were investigated using response surface methodology. The models were adequate, and the enzyme concentration, temperature, and time positively affected hesperetin and naringenin contents and TPC, but negatively affected DPPH radical scavenging capacity. The reaction conditions for maximizing hesperetin, naringenin, and total phenol production and ferric reducing antioxidant power were optimized with the combination of enzyme concentration at 4%, 51°C and 18h. The hydrolysate at the optimized conditions contained higher hesperetin and naringenin contents and TPC compared with those before hydrolysis, by 251.7-, 45.5-, and 2.6-fold, respectively. This hydrolysate can be utilized in the production of functional beverages with high added values.

Anti-inflammatory effects of functional beverage from a mixture of moringa leaves, pandanus leaves, and red ginger in mice induced with monosodium urate crystal

Production of uric acid that exceeds normal limits in the blood (hyperuricemia) can cause the formation of urate crystals and inflammatory reactions. In various studies, moringa leaves, pandanus leaves, and red ginger are known to contain phytochemical components (phenols and flavonoids) that are useful as antioxidants, anti-inflammatory, inhibiting xanthine oxidase enzyme activity, overcoming rheumatism, and antidiabetic. Functional drinks from the mixture of moringa leaves, pandanus leaves, and red ginger were optimised using the response surface method (RSM) in previous studies. The effect of this functional beverage product was tested for its effect as an anti-inflammatory in vivo. The testing process of the anti-inflammatory effect was using intradermally monosodium urate (MSU)-induced mice. Mice were measured for changes in edema, and after two days of treatment, the spleen was taken for flow cytometry testing of inflammatory cytokine expression of CD11b+ TNFα+, CD11b+ IL6+, CD11b+ IL10+, and blood was taken to test the expression of cytokine CD11b+ TNFα+. The results showed functional beverage products could potentially be used as an alternative anti-inflammatory agent in gout because it significantly inhibited edema, significantly inhibited the expression of proinflammatory cytokines CD11b+ TNFα+ and CD11b+ IL6+ and increased the expression of anti-inflammatory cytokines CD11b+ IL10+, where the anti-inflammatory effect was not significantly different from the control of indomethacin drugs.

Development of Functional Food Technology for Food Security in the Regional Aspect

Ensuring food security is one of the main tasks of the state. The food security doctrine approved by the President of the Russian Federation, among other tasks, provides for the production of high-quality and safe food products that are accessible to all segments of the population and can support the health of consumers. Achieving food security in the far Eastern region is possible through the use of regional sources of agricultural and wild-growing raw materials. For the production of functional beverages, soy whey is used, obtained in the production of tofu from safe, non-genetically modified soy, pumpkin, carrots, cranberries and blueberries. The inclusion of these components in the recipe makes it possible to obtain drinks with a rich chemical composition, containing soluble protein fractions, a small amount of fat, carbohydrates, including dietary fibers (pectin substances) that have probiotic properties, minerals and physiologically functional ingredients (α-carotene, vitamins C, E, lycopene and succinic acid) and high organoleptic indicators. Soft drinks obtained by the developed technology can be classified as healthy food products.