Functional Beverages: The Emerging Side of Functional Foods

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the diversity of microbiota of spontaneous fermentations, autochthonous starters can be selected, and their higher performance than allochthonous LAB was demonstrated. Achieving long-term storage and constant high quality of these beverages requires additional processing steps, such as heat treatment. Alternatives to conventional treatments are investigated as they can better preserve nutritional properties, extract bioactive compounds and promote the growth and metabolism of LAB. Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices. More knowledge on the metabolic activity of lactic acid bacterium consortium in fruit or vegetable juices has become a bottleneck for the understanding and the prediction of changes in bioactive compounds for functional beverages development. Hopefully, the recent developments of metabolomics and methods to describe enzymatic machinery can result in the reconstruction of fermentative pathways.

Dietary sources of melatonin and benefits from production of high melatonin pasteurized milk

Melatonin is a neurohormone that regulates circadian rhythms in the human body. It can also be taken to alleviate insomnia and sleep disorders. Pasteurized milk is a good source of nutrients and some bioactive compounds. Recently, the growing trend of healthy foods has resulted in higher competition with regard to milk products. Functional milk has been developed with higher bioactive compounds to respond to consumer demand. High melatonin pasteurized milk was developed using selected edible grains and mulberry leaves to fortify melatonin in pasteurized milk. Melatonin and free tryptophan of fourteen edible grains and mulberry leaves were determined using HPLC-FD. Highest melatonin concentrations were observed in white sesame, sunflower and soybean (75.24, 67.45 and 56.49 ng/g dry weight (dw), with highest concentrations of free tryptophan in soybean, red bean and mung bean (2617.83, 1527.23 and 845.27 ng/g dw, respectively), while melatonin and free tryptophan contents in fresh mulberry leaves were 51.57 ng/g and 210.53 ng/g dw, respectively. Soymilk powder and mulberry leaf tea were supplemented to prepare high melatonin pasteurized milk. Results showed that chemical compositions, melatonin and free tryptophan contents significantly increased (P < 0.05) with increasing amounts of soymilk powder and mulberry leaf tea. Sensory evaluation gave highest overall liking score for the treatment consisting of mulberry leaf tea (4.00%), soymilk powder (4.00%) and milk (89.80%). Findings indicated that mulberry leaves and soybean are both good sources of melatonin and free tryptophan and can be applied to prepare high melatonin pasteurized milk.

Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology

Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are by far the most common beers; however, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the range of products, especially in the craft brewery sector. Fermentation is one of the widest spaces for innovation in the brewing process. Besides Saccharomyces cerevisiae ale and Saccharomyces pastorianus lager strains conventionally used in macro-breweries, there is an increasing demand for novel yeast starter cultures tailored for producing beer styles with diversified aroma profiles. Recently, four genetic engineering-free approaches expanded the genetic background and the phenotypic biodiversity of brewing yeasts and allowed novel costumed-designed starter cultures to be developed: (1) the research for new performant S. cerevisiae yeasts from fermented foods alternative to beer; (2) the creation of synthetic hybrids between S. cerevisiae and Saccharomyces non-cerevisiae in order to mimic lager yeasts; (3) the exploitation of evolutionary engineering approaches; (4) the usage of non-Saccharomyces yeasts. Here, we summarized the pro and contra of these approaches and provided an overview on the most recent advances on how brewing yeast genome evolved and domestication took place. The resulting correlation maps between genotypes and relevant brewing phenotypes can assist and further improve the search for novel craft beer starter yeasts, enhancing the portfolio of diversified products offered to the final customer.

Recovery of Natural Antioxidants from Agro-Industrial Side Streams through Advanced Extraction Techniques

Large amounts of agro-industrial waste are being generated each year, leading to pollution and economic loss. At the same time, these side streams are rich source of active compounds including antioxidants. Recovered compounds can be re-utilized as food additives, functional foods, nutra-/pharmaceuticals, cosmeceuticals, beauty products, and bio-packaging. Advanced extraction techniques are promising tools to recover target compounds such as antioxidants from agro-industrial side streams. Due to the disadvantages of classical extraction techniques (such as large amounts of solvents, increased time of extraction, large amounts of remaining waste after the extraction procedure, etc.), and advanced techniques emerged, in order to obtain more efficient and sustainable processes. In this review paper aspects regarding different modern extraction techniques related to recovery of antioxidant compounds from wastes generated in different industries and their applications are briefly discussed.

Shift of Aromatic Profile in Probiotic Hemp Drink Formulations: A Metabolomic Approach

Vegetal drinks as a substitute for milk consumption are raising striking interest in the food industry. Soy and rice drinks are the most successful milk substitutes but are low in protein and fiber contents, are rich in sugars, and their cultivation systems are unsustainable; thus, alternative vegetal sources to resolve these limits must be found. A winning candidate could be hemp seed, which is a powerhouse of nutrients, is sugarless, rich in fiber and proteins, and little land and nutrients demanding. The aim is to develop novel drinks obtained from hemp seeds mixed or not with soy and rice and fermented with probiotics (Lactobacillus fermentum, Lb. plantarum, and Bifidobacterium bifidum). The drinks were characterized for their microbial growth, by means of culture-dependent and -independent techniques, and for their volatilome, by means of solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis. The results showed that hemp seed drinks have a specific aroma and its compounds are dependent on the type of formulation and to the probiotic used. For example, in hemp seed drinks, 2-heptanol, 2-methyl, 2,4-decadienal, 2-butanone, 3-hydroxy, 2,3-butanedione, and propanoic acid were fine descriptors of probiotics fermentations. Multivariate analysis of volatile metabolites and their correlation to some physiological parameters and nutritional values offered a novel approach to assess the quality of functional hemp drinks which could result in a decisional tool for industrial applications.

Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage

Nowadays, blend of different fruit juices as functional beverages is highly recommended to retain maximum concentration of nutrients due to their integrated effect against processing, to utilize underconsumed fruits and/or vegetables, and to provide healthy product to the consumer. The novelty in this particular work is optimization of blend using stevia-based low caloric extract as sweetener to replace high caloric sugar contents. For this purpose, juices of apple and carrot along with the extract of stevia leaves underwent the process optimization using a statistical approach of D-optimal mixture design. The best beverage formulation with high sensory scores was composed of apple juice 70%, carrot juice 27%, and stevia extract (5 g/100 ml) 3%. The optimized beverage was then processed with conventional pasteurization at 95°C for 1 min and compared with ultrasound processing for 15 min at four different amplitudes (20%, 40%, 60%, and 80%). According to the observation, the treatment US60 (60% amplitude for 15 min) showed better retention for total phenolic content (78.65 ± 1.37 mg GAE/100 mL), total flavonoid content (23.53 ± 0.15 mg CE/100 mL), DPPH (66.43 ± 1.45 %), and FRAP (65.17 ± 1.10 mmol Trolox/100 mL) as compared to pasteurized and control samples while keeping other physicochemical properties in range. The research therefore indicates that ultrasound is good alternative to pasteurization and stevia to sugar in terms of functional beverage development.

Fermentation for tailoring the technological and health related functionality of food products

Fermented foods are experiencing a resurgence due to the consumers' growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and healthy food products. Fermentation imparts unique aroma, flavor and texture to food, improves digestibility, degrades anti-nutritional factors, toxins and allergens, converts phytochemicals such as polyphenols into more bioactive and bioavailable forms, and enriches the nutritional quality of food. Fermentation also modifies the physical functional properties of food materials, rendering them differentiated ingredients for use in formulated foods. The science of fermentation and the technological and health functionality of fermented foods is reviewed considering the growing interest worldwide in fermented foods and beverages and the huge potential of the technology for reducing food loss and improving nutritional food security.

Short communication: Stabilization of milk proteins at pH 5.5 using pectic polysaccharides derived from potato tubers

Potato pectin has unique molecular characteristics that differentiate it from commercially available pectins sourced from citrus peels or apple pomace, including a higher degree of branching and a higher acetyl content. The objective of this study was to evaluate the ability of potato pectin to stabilize milk proteins at an acidic pH above their isoelectric point, pH 5.5, at which no citrus- or apple-derived pectins are functional. Potato pectin was extracted from raw potato tubers by heating at pH 4.5 and 120°C for 30 min after removing starch solubilized using a dilute HCl solution adjusted to pH 2. The potato pectin was found to have a galacturonic acid content of 17.31 ± 3.29% (wt/wt) and a degree of acetylation of 20.20 ± 0.12%. A portion of the potato pectin was deacetylated by heating it in an alkaline condition. The deacetylation resulted in a galacturonic acid content of 19.12 ± 4.64% (wt/wt) and a degree of acetylation of 3.03 ± 0.03%. Particle size distributions in acidified milk drink (AMD) samples adjusted to pH 5.5 demonstrated that the acetylated and deacetylated potato pectins were capable of inhibiting the aggregation of milk proteins to the largest degree at a pectin concentration of 1.0 and 0.25% (wt/wt), respectively. Pectin molecules that were not bound to milk proteins in these AMD samples were quantified after centrifugally separating milk proteins and pectin bound to them from the serum. We found that, for the acetylated and deacetylated potato pectins, all or approximately half of the pectin molecules were bound to milk proteins at a pectin concentration of 0.25 or 1.0% (wt/wt), respectively. These results suggest that the presence of acetyl groups is a critical factor that determines how potato pectin molecules bind electrostatically to milk protein surfaces, form 3-dimensional structures there, and function as a stabilizer. The present results demonstrate that potato pectin can stabilize milk proteins at pH 5.5 and potentially enable the development of novel AMD products with improved functionality for casein-containing products with moderately acidic pH profiles.

Simultaneous Determination and Analysis of Major Ginsenosides in Wild American Ginseng Grown in Tennessee

Ginsenosides are the major constituent that is responsible for the health effects of American ginseng. The ginsenoside profile of wild American ginseng is ultimately the result of germplasm, climate, geography, vegetation species, water, and soil conditions. This is the first report to address the ginsenoside profile of wild American ginseng grown in Tennessee (TN), the third leading state for production of wild American ginseng. In the present study, ten major ginsenosides in wild American ginseng roots grown in TN, including Rb1, Rb2, Rb3, Rc, Rd, Re, Rf, Rg1, Rg2, and Rg3, were determined simultaneously. The chemotypic differences among TN wild ginseng, cultivated American ginseng, and Asian ginseng were assessed based on the widely used markers of ginsenoside profiling, including the top three ginsenosides, ratios of PPD/PPT, Rg1/Rb1, Rg1/Re, and Rb2/Rc. Our findings showed marked variation in ginsenoside profile for TN wild ginseng populations. Nevertheless, TN wild ginseng has significant higher ginsenoside content and more ginsenoside diversity than the cultivated ginseng. The total ginsenoside content in TN wild ginseng, as well as ginsenosides Rg1 and Re, increases with the age of the roots. Marked chemotypic differences between TN wild ginseng and cultivated American ginseng were observed based on the chemotypic markers. Surprisingly, we found that TN wild ginseng is close to Asian ginseng with regard to these characteristics in chemical composition. This study verified an accessible method to scientifically elucidate the difference in chemical constituents to distinguish wild from the cultivated American ginseng. This work is critical for the ecological and biological assessments of wild American ginseng so as to facilitate long-term sustainability of the wild population.

Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage

In this study, whey protein isolate (WPI)-low methoxyl pectin (LMP) electrostatic complexes were used to encapsulate quercetin (Q) in a model fat-free beverage system. The effect of the pH and WPI : LMP ratio was first studied to form soluble complexes with optimal physical properties, in terms of the hydrodynamic diameter, surface charge, and yield. Based on the results, pH 5.0 and a 2 : 1 (w/w) ratio of WPI : LMP were selected for encapsulation of Q. The stoichiometry of the binding (n) and the binding constant (Kb) of WPI:Q were evaluated at pH values of 5.0 and 7.0 at room temperature. The Q-loaded WPI:LMP nanocomplexes were produced by mixing WPI with Q at two loading concentrations corresponding to 5 : 1 and 1 : 1 WPI : Q molar mixing ratios, followed by the addition of LMP and pH adjustment to 5.0. The microstructure of Q-loaded WPI:LMP complexes was investigated by cryo-SEM imaging. Q was efficiently entrapped at two loading concentrations with an efficiency of about 97%. Q-loaded WPI:LMP complexes showed physical stability during storage and high temperature processing, as well as in the presence of challenging formulation conditions such as a high sugar concentration or salt addition (at a limited concentration). The stability of encapsulated Q against UV irradiation was approximately 4 times better than that of free Q. Moreover, Q-loaded WPI:LMP complexes were also lyophilized into dry powder, which can be useful for practical application in food products.

Potential application of nanovesicles (niosomes and liposomes) for fortification of functional beverages with Isoleucine-Proline-Proline: A comparative study with central composite design approach

In this study, the efficiency and practical utilization feasibility of niosomal and liposomal nanovesicles loading Isoleucine-Proline-Proline (IPP) as suitable ingredients of functional beverages were evaluated. Vesicles were tailored by different preparation methods using phospholipid and non-ionic surfactants. The optimization process was performed by central composite design approach. The results of Fourier transform infrared spectroscopy demonstrated the compatibility of IPP with the vesicles. The phospholipidic nanovesicles, produced by modified ethanol injection-microchannel technique, were smaller with lower polydispersity index than non-ionic surfactant vesicles developed by the method of thin film hydration and probe sonication. However, niosomal model functional beverage exhibited more proper palatability, biological activity and physicochemical properties during long-term storage than liposomal one. Moreover, niosomes exhibited more sustained release behaviour in simulated blood fluid than liposomes. These findings are of great importance for design and development of the functional foods containing IPP.

Formulation and characterization of an optimized functional beverage from hibiscus (Hibiscus sabdariffaL.) and green tea (Camellia sinensisL.)

Hibiscus sabdariffa and Camellia sinensis are traditionally consumed as beverages and are good sources of health-promoting phenolic compounds. The objective of this work was to use response surface methodology to develop an optimized functional beverage with high total phenolic content, antioxidant capacity, and acceptable for potential consumers. Optimum infusion conditions were 4.9 g of hibiscus calyces or C. sinensis leaves/100 ml of water at 26 ℃ for 291 min. These conditions yielded a total phenolic content of 14.80 ± 1.4 and 33.02 ± 0.34 mg gallic acid equivalents/100 ml for hibiscus and green tea, respectively. The optimized beverages were combined in a 7:3 (hibiscus:green tea, v/v) ratio; a consumer preference test showed that this combination had an acceptable taste according to untrained panelists. A chromatographic analysis showed that this formulation contained flavonoids, phenolic acids, and anthocyanins as its main components. Our data suggested that hibiscus and green tea phenolic compounds were efficiently extracted using near-ambient temperature water for prolonged times, contrary to routine methods (high temperature, short time). Our method also preserved antioxidant capacity, possibly by avoiding chemical changes/degradation due to high temperatures. This process can be used to produce organoleptically acceptable functional beverages that deliver a varied phenolic compound profile to the consumer.

Inclusion of prebiotics on the viability of a commercial Lactobacillus casei subsp. rhamnosus culture in a tropical fruit beverage

The viability of probiotics in the development of functional tropical fruit beverages is a technological challenge that may benefit from the addition of prebiotics, due to the synergistic (synbiotic) interaction. This study evaluated the viability of a commercial probiotic (Lactobacillus casei) in a blended red fruit beverage (RFB; 20% strawberry, 10% blackberry and 5% papaya), enriched with three separate prebiotics: inulin (IN), fructooligosaccharides (FOS) and galactooligosaccharides, added at 1 and 5%. The consumer preference for the beverages was also examined. The inoculum was produced in MRS broth supplemented with 10% RFB, which reached the exponential phase (9.96 log CFU mL^-1) after incubation at 37 °C for 24 h. In search of the probiotic strain's adaptation and viability in the presence of the different prebiotics (measured by optical density, OD_{600 nm}), the prebiotics were added to MRS broth at 1 and 5%. Since 1% IN (OD = 3.99 ± 0.36) and 1% FOS (OD = 3.48 ± 0.28) were the most significant, these treatments, without inoculation of probiotics, were assessed by the sensory panel. Although neither RFB was significantly preferred the RFB with 1% IN received the greatest number of responses (n = 33/60). Its effect on the viability of L. casei inoculated in the RFB was monitored by the growth kinetics at 37 °C for 50 h. The findings indicated that fortification with 1% IN could have a possible protective effect on the stability of L. casei in RFBs, highlighting the use of tropical fruits as potential carriers of probiotics.

Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury

P. oleracea L. contains high level of nutrients and biologically active compounds. Recently, lactic fermentation has been proposed as a biotechnological option to enrich the profile of biogenic compounds of Portulaca oleracea L. puree. This study investigated the capability of fermentation by selected lactic acid bacteria to enhance the restoring features of Portulaca oleracea juice towards intestinal inflammation and epithelial injury. Lactic acid fermentation markedly increased the total antioxidant capacity of P. oleracea juice, preserved the inherent levels of vitamins C, A, and E, and increased the bioavailability of the level of vitamin B₂ and that of phenolics. The effects of fermented P. oleracea juice on a Caco-2 cell line were investigated using an in vitro model closest to the in vivo conditions. Fermented P. oleracea juice strongly decreased the levels of pro-inflammatory mediators and reactive oxygen species. It also counteracted the disruption of the Caco-2 cell monolayers treated with the inflammatory stimulus. We used a diversified spectrum of lactic acid bacteria species, and some effects appeared to be strains- or species-specific. Fermentation with Lactobacillus kunkeei B7 ensured the best combination for the content of bioactive compounds and the ability to counteract the intestinal inflammation and epithelial injury.

Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation

Background: Lactic acid bacteria (LAB) exhibit a great biodiversity that can be exploited for different purposes, such as to enhance flavours or metabolize phenolic compounds. In the present study, the use of dairy and plant-derived LAB strains to perform cherry juice fermentation is reported. Methods: The growth ability of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus was studied in cherry juice. Profiling of sugars, organic acids and volatile compounds was performed by GC-MS (Gas Chromatography-Mass Spectrometry), while the phenolic fraction was characterized using UHPLC (Ultra High Performance Liquid Chromatography) equipped with a linear ion trap-mass spectrometer. Results: Sucrose significantly decreased in all fermented samples as well as malic acid, converted to lactic acid by malolactic fermentation. The total amount of volatile compounds increased. Specifically, propyl acetate, an ester with fruit notes, reached the highest concentration in L. rhamnosus and L. paracasei (dairy strains) fermented juices. Phenolics were extensively metabolized: caffeic acid was converted into dihydrocaffeic acid, p-coumaric acid into 4-ethylphenol and phenyllactic acid was produced. Conclusion: Lactic acid fermentation confer fruit notes to the juice and enhance phenyllactic acids, especially employing dairy strains (L. rhamnosus and L. paracasei). The level of dihydrocaffeic acid, a compound with putative biological activity was also increased (in particular with L. plantarum).

Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of high interest as alternatives to milk and for gluten-free diets. Fermentation or addition of probiotic cultures to tiger nut beverages has proven the ability of lactic acid bacteria to acidify the beverages. Preliminary sensory assays concluded that acceptable products are obtained. In the absence of pasteurization, the safety of tiger nut-based beverages is not warranted. In spite of fermentation, some foodborne pathogens or mycotoxigenic fungi have been observed in fermented beverages. Further studies are required to select a tailored bacterial cocktail which would effectively dominate endogenous flora, preserve bioactive compounds and result in a well-accepted beverage.

Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review

The consumption of pomegranate juice (PJ) has increased substantially since scientific literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial, anti-carcinogenic, and anti-inflammatory properties. The growing consumer demands for fresh and high-quality food products have led to the interest in non-thermal technologies for preservation of fruit juices. Although thermal pasteurization is the most widely used preservation technology, it has adverse effects on the nutritional and sensory quality of juices. Conversely, non-thermal technologies are suitable alternatives for preservation and without negative effects on the quality. However, there is limited scientific literature concerning the use of non-thermal technologies for preservation of PJ. Therefore, this review focuses on PJ preservation by using non-thermal technologies. In conclusion, pomegranate is an economical crop that can justify the use of advanced non-thermal technologies for PJ preservation, as consumers' interest can offset the expenses associated with investments in alternative technological options and processing adjustments.

Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria

The present study describes the development of a novel functional beverage through the application of probiotic Lactobacillus plantarum ATCC (American Type Culture Collection) 14917 in Cornelian cherry juice fermentation. The probiotic was employed in free and immobilized in a delignified wheat bran carrier (DWB) form. Cornelian cherry juice was fermented for 24 h and then it was stored at 4 °C for 4 weeks. Several parameters were evaluated such as residual sugar, organic acid and alcohol levels, total phenolics content, and cell viability as well as consumers acceptance. Regarding sugar and organic acids analyses, it was proved that the probiotic free or immobilized biocatalyst was effective. The concentration of ethanol was maintained at low levels (0.3⁻0.9% v/v). The total phenolic content of fermented Cornelian cherry juice with immobilized cells was recorded in higher levels (214⁻264 mg GAE/100 mL) for all the cold storage time compared to fermented juice with free cells (165⁻199 mg GAE/100 mL) and non-fermented juice (135⁻169 mg GAE/100 mL). Immobilized cells retained their viability in higher levels (9.95 log cfu/mL at the 4th week) compared to free cells (7.36 log cfu/mL at the 4th week). No significant sensory differences were observed among the fermented and the non-fermented samples.

Matrix-wise evaluation of in vivo and in vitro efficiencies of L. rhamnosus GG-fortified beverages

The interactions between phenolic compounds and gut microbiota, have gained much attention due to their beneficial effect on humans. The study was also conceived keeping in view the growing popularity of probiotics and emerging interest in designing plant based matrices for probiotic delivery. The synergistic relationship between probiotic, Lactobacillus rhamnosus GG (LR) (ATCC 53103) and phenolic compounds of fruit matrices, sea buckthorn (SBT) and apple juice (APJ) was evaluated on TNBS induced enterocolitis in a zebrafish model (Danio rerio). Addition of LR to SBT matrix conferred higher protection against inflammation than LR in APJ matrix. This could be due to higher content of phenolic compounds in SBT. Isorhamnetin was identified as the predominant phenolic in SBT. The juice matrices were also evaluated for their flow and viscoelastic properties. The consistency index (K) and flow behaviour index (η) were derived from evaluating the shear strength. All the tested juice matrices demonstrated shear-thinning properties. Effect of the matrices on other functionalities of LR during storage period of 14 days was also evaluated. No significant changes were observed on cell surface hydrophobicity depicting protective action of the matrix components on the probiotic strain. Gastrointestinal tolerance increased on Day 7 and 14. Principal Component Analysis of the anti-microbial potential of the probiotic beverage formulations against pathogenic and food spoilage strains showed higher antagonistic ability of LR in SBT during the 14 days storage. The key findings suggest probiotic strain may behave differently in different food matrices. The sustainable functionality of the probiotic strain can be achieved even during the shelf period by optimum design of the delivery matrix.

Role of Functional Beverages on Sport Performance and Recovery

Functional beverages represent a palatable and efficient way to hydrate and reintegrate electrolytes, carbohydrates, and other nutrients employed and/or lost during physical training and/or competitions. Bodily hydration during sporting activity is one of the best indicators of health in athletes and can be a limiting factor for sport performance. Indeed, dehydration strongly decreases athletic performance until it is a risk to health. As for other nutrients, each of them is reported to support athletes' needs both during the physical activity and/or in the post-workout. In this study, we review the current knowledge of macronutrient-enriched functional beverages in sport taking into account the athletes' health, sports performance, and recovery.

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

Coconut water (CW) is a clear, nutritive liquid found as the coconut endosperm of green coconuts such as Cocos nucifera L., and its widespread consumption owes to its unique composition of sugars, minerals, vitamins, enzymes, and hormones. Probiotic fermentation of CW may facilitate the development of an improved functional beverage with probiotic benefits; therefore, we aimed to produce a fermented CW beverage using the potential probiotic Lactobacillus casei L4. CW was fermented with L. casei L4 for 48 h at 35°C, and the pH, organic acid-production rate, antioxidant activity, antibacterial activity, sugar, mineral, vitamin B12 levels, and total viable bacteria counts were investigated at 24 and 48 h. We demonstrated that the fermentation of CW with probiotic lactobacilli increased the cell viability count. Vitamin B12 production was highest in the extracellular environment at 48 h (11.47 μg/mL), while the total phenolic content was significantly (p < 0.05) higher in the fermented CW at 48 h (72.1 μg/mL gallic acid equivalents) than observed with the other investigated groups or time points. The fermented materials exhibited the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities at 48 h (58.4 and 69.2%, respectively). The levels of most minerals remained unchanged in the fermented CW, except for calcium, manganese, phosphorus, and sodium. Furthermore, the culture supernatant from fermented CW inhibited the growth of foodborne pathogens such as Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Salmonella typhi, although the degree of inhibition varied between the species. Moreover, adding 15% honey and artificial coconut flavor to the fermented CW resulted in a better-tasting product, as demonstrated by a sensory-evaluation test. The obtained results indicated that the CW product fermented by L. casei L4 may be used as a novel functional beverage containing both electrolytes and probiotics, and can serve as a good vehicle for preparing a wider range of novel products.

Enzymatic browning reaction of apple juices prepared using a blender and a low-speed masticating household juicer

The aim of this study was to investigate the effect of juicer type (blender or LSM household juicer) on the browning reaction of apple juice and evaluate the remaining antioxidant activity in the juice. The blender apple juice showed a darker brown color and 4.5 times higher PPO activity than LSM apple juice. This result suggested that the blender caused severer damage to plastids in cells leading to leakage of PPO into the juice than the LSM juicer. The total polyphenol and flavonoid content of LSM apple juice was approximately 2 times higher than that of blender apple juice because polyphenols and flavonoids can be used as substrates by PPO. The antioxidant activity of LSM juice was higher than that of blender juice. Together, these results suggested that the LSM juicer is superior to the blender for preparation of fresh apple juices due to the minimization of enzymatic oxidation reactions. Abbreviations: LSM: low-speed masticating; PPO: polyphenol oxidase; ABTS: 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid); DPPH: 2,2-diphenyl-1-picrylhydrazyl.

Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?

The effect of brand and probiotic claim of four commercial probiotic fermented milks (A, B, C, and D) on the overall liking was evaluated, as well the influence of the intrinsic sensory characteristics of the products. The probiotic fermented milks were evaluated through a sequence of three acceptance tests (blind test, brand expectation test, probiotic claim test) using the nine-point structured hedonic scale, and through descriptive analysis. Information about brand and probiotic claim had little impact on the overall liking of the commercial probiotic fermented milks. The knowledge about the brand enhanced the overall liking only for one product, as well reduced the risk relative of two products of receiving scores under five at the nine-point hedonic scale. Information about probiotic claim only reduced the relative risk for one product. On the other hand, the sensory profile influenced the overall liking of the probiotic fermented milks. The product A, described by visual viscosity, oral viscosity and sweet taste, and the products B and C, described by cream color, acid odor and acid taste, had similar overall liking, while the product D had lower overall liking and it was not described by any attribute. Therefore, we conclude that brand and probiotic claim (non-sensory factors) are essential to study and understand the consumer behavior on food, but the intrinsic sensory characteristics are more relevant to commercial probiotic fermented milks in specific, and fundamental to overall liking of these products.

Regulatory status of N-alkylamide containing health products

N-alkylamides (NAAs) are secondary metabolites occurring in more than 25 plant families. Plants containing NAAs are traditionally used in food for flavouring, tingling, pungent and saliva-enhancing properties but also to treat various diseases. NAA containing products are abundantly available on the market as food, cosmetics, medical devices and medicinal products. However, no unambiguous legal product classification is applied for these products. In this study, the different health product classes from a European viewpoint are discussed in relation to the pharmacokinetic and pharmacodynamic properties of the NAAs, their applied dosage and claimed usage.

Inactivation of Spoilage Yeasts by Mentha spicata L. and M. × villosa Huds. Essential Oils in Cashew, Guava, Mango, and Pineapple Juices

This study evaluated the efficacy of the essential oil from Mentha spicata L. (MSEO) and M. × villosa Huds. (MVEO) to inactivate Candida albicans, C. tropicalis, Pichia anomala and Saccharomyces cerevisiae in Sabouraud dextrose broth and cashew, guava, mango, and pineapple juices during 72 h of refrigerated storage. The effects of the incorporation of an anti-yeast effective dose of MSEO on some physicochemical and sensory characteristics of juices were evaluated. The incorporation of 3.75 μL/mL MSEO or 15 μL/mL MVEO caused a ≥5-log reductions in counts of C. albicans, P. anomala, and S. cerevisiae in Sabouraud dextrose broth. In cashew and guava juices, 1.875 μL/mL MSEO or 15 μL/mL MVEO caused ≥5-log reductions in counts of P. anomala and S. cerevisiae. In pineapple juice, 3.75 μL/mL MSEO caused ≥5-log reductions in counts of P. anomala and S. cerevisiae; 15 μL/mL MVEO caused ≥5-log reductions in counts of S. cerevisiae in mango juice. The incorporation of 1.875 μL/mL MSEO did not affect the physicochemical parameters of juices and did not induce negative impacts to cause their possible sensory rejection. These results show the potential of MSEO and MVEO, primarily MSEO, to comprise strategies to control spoilage yeasts in fruit juices.

Lyciumbarbarum Polysaccharide (LBP): A Novel Prebiotics Candidate for Bifidobacterium and Lactobacillus

Lycium barbarum is a boxthorn that produces the goji berries. The aim of the current study was to evaluate the proliferative effect of L. barbarum polysaccharides (LBP) on probiotics. LBP was extracted from goji berries and its monosaccharide composition characterized by gas chromatography (GC). The LBP extract contained arabinose, rhamnose, xylose, mannose, galactose, and glucose. LBP obviously promoted the proliferation of lactic acid bacteria (LAB) strains, especially Bifidobacterium longum subsp. infantis Bi-26 and Lactobacillus acidophilus NCFM. In the presence of LBP in the growth medium, the β-galactosidase (β-GAL) and lactate dehydrogenase (LDH) activities of strain Bi-26 significantly increased. The activities of β-GAL, LDH, hexokinase (HK), 6-phosphofructokinase (PFK), and pyruvate kinase (PK) of strain NCFM significantly increased under those conditions. LAB transcriptome sequencing analysis was performed to elucidate the mechanism responsible for the proliferative effect of LBP. The data revealed that LBP promoted the bacterial biosynthetic and metabolic processes, gene expression, transcription, and transmembrane transport. Pyruvate metabolism, carbon metabolism, phosphotransferase system (PTS), and glycolysis/gluconeogenesis genes were overexpressed. Furthermore, LBP improved cell vitality during freeze-drying and tolerance of the gastrointestinal environment. In summary, LBP can be used as a potential prebiotic for Bifidobacterium and Lactobacillus.

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

This study aimed at investigating the suitability of quinoa for making yogurt-like beverages. After the selection of the adequate technological parameters, the fermentation was carried out by using different lactic acid bacteria strains: a probiotic (Lactobacillus rhamnosus SP1), an exopolysaccharides (EPS)-producing (Weissella confusa DSM 20194), and one isolated from quinoa (Lactobacillus plantarum T6B10). During the 20 h of fermentation, W. confusa caused the highest viscosity increase. All the strains had improved concentration of free amino acids and γ-Aminobutyric acid (GABA), polyphenols availability, antioxidant activity (up to 54%), and protein digestibility. The nutritional index (NI) was the highest when L. rhamnosus SP1 was used. The starch hydrolysis index in vitro ranged from 52 to 60. During storage at 4 °C, viscosity and water holding capacity decreased with the exception of the beverage fermented with W. confusa, while all the nutritional characteristics remained stable or slightly increased. Sensory analyses showed that beverages had good textural and organoleptic profiles. Besides the well-known positive properties of the raw matrix, fermentation allowed the obtainment of beverages with different features. Due to the nutritional and functional characteristics conferred to the quinoa beverages, the use of the probiotic and EPS-producing strains showed adequate potential for the industrial application.

Functional Properties of a High Protein Beverage Stabilized with Oat-β-Glucan

This study evaluated the effect of oat flour and milk protein on the functional properties and sensory acceptability of shelf stable high protein dairy beverages containing at least 0.75 g of oat-β-glucan per serving size. Formulations adjusted to levels of 1.50% to 2.30% oat flour and 2.50% to 4.00% milk protein isolate (MPI) were thermal processed in a rotary retort. The finished product exhibited good suspension stability (>80%). The increase of oat and MPI contents lead to nectar-like beverages (51 to 100 mPas). However, oat flour was the component showing the highest effect on the viscosity coefficient values of the beverages. Sensory evaluation indicated that formulations with less than 1.9% oat flour and 2.5% MPI (thin liquid, <50 mPas) were the most accepted. Mouthfeel (perceived thickness), sweetness and aftertaste had the most influence on overall liking of the beverages.

PRACTICAL APPLICATION

Overall, this study comprises the development of a functional food product. Supplementation of beverages with fiber from oats is an innovative approach to stabilize high protein beverages. Ready to drink protein beverage formulations use gums to stabilize the product and provide a desirable mouthfeel. The levels of oat-β-glucan used in the beverage increased the thickness and meet the requirement of the FDA approved health claim for reduction of the cardiovascular disease risk (21 CFR 101.81).

Production of a New Plant-Based Milk from Adenanthera pavonina Seed and Evaluation of Its Nutritional and Health Benefits

A new plant milk was discovered from the seed of Adenanthera pavonina. The physicochemical and nutritional properties of the new pro-milk extract were assessed, and their biochemical effects were compared with those of soy bean extracts. Eleven groups of three albino rats each were used to assess the health benefits of the pro-milk. Groups were separately administered 3.1, 6.1, and 9.2 µl/g animal wt. pro-milk extract from A. pavonina seed, 6.1 µl/g animal wt. milk extract from soybean, and 6.1 µl/g animal wt. normal saline for 7 or 14 days. The “baseline” group consisted of those sacrificed on day 0. Among the physical properties considered, the pro-milk from A. pavonina had significantly higher (P < 0.05) hue color value and significantly lower (P < 0.05) L* than that from soy bean did. The pro-milk from A. pavonina had a significantly higher (P < 0.05) level of protein (36.14 ± 0.12%), Ca (440.99 ± 0.93 mg/l), Mg (96.69 ± 0.03 mg/l), K (190.41 ± 0.11 mg/l), Na (64.24 ± 0.24 mg/l), and Cu (0.55 ± 0.24 mg/l), and a significantly lower (P < 0.05) level of Mn (0.04 ± 0.01 mg/l) and vitamins A (undetectable), C (1.87 ± 0.01 mg/100 g), and E (0.12 ± 0.01 mg/100 g) compared to those of soy milk. The daily consumption of the pro-milk extract from A. pavonina for 14 days significantly reduced (P < 0.05) Ca²⁺-adenosine triphosphate synthase (Ca²⁺-ATPase) at low dose (3.1 µl/g animal wt.), but significantly increased (P < 0.05) Mg²⁺-ATPase at high dose (9.2 µl/g animal wt.). Daily administration of the A. pavonina extract for 14 days caused a significant reduction (P < 0.05) in acetylcholinesterase activity in the liver, intestine, heart, and kidney, suggesting that the pro-milk may facilitate ions transportation across the membrane. The pro-milk offers promising beneficial effects for patients with neurological diseases, as well as supporting general health owing to the high protein and mineral content. Vitamins fortification is recommended during production.