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Wu T, Zhu W, Chen L, Jiang T, Dong Y, Wang L, Tong X, Zhou H, Yu X, Peng Y, Wang L, Xiao Y, Zhong T. A review of natural plant extracts in beverages: Extraction process, nutritional function, and safety evaluation. Food Res Int 2023; 172:113185. [PMID: 37689936 DOI: 10.1016/j.foodres.2023.113185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 06/19/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
The demand for foods and beverages with therapeutic and functional features has increased as a result of rising consumer awareness of health and wellness. In natural, plants are abundant, widespread, and inexpensive, in addition to being rich in bioactive components that are beneficial to health. The bioactive substances contained in plants include polyphenols, polysaccharides, flavonoids, aromatics, aliphatics, terpenoids, etc., which have rich active functions and application potential for plant-based beverages. In this review, various existing extraction processes and their advantages and disadvantages are introduced. The antioxidant, anti-inflammatory, intestinal flora regulation, metabolism regulation, and nerve protection effects of plant beverages are described. The biotoxicity and sensory properties of plant-based beverages are also summarized. With the diversification of the food industry and commerce, plant-based beverages may become a promising new category of health functional foods in our daily lives.
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Affiliation(s)
- Tong Wu
- Faculty of Chinese Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Wanying Zhu
- Faculty of Chinese Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Linyan Chen
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Tao Jiang
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Yuhe Dong
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Letao Wang
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Xinyang Tong
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Hui Zhou
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Institute of Plant Resources, Dalian Minzu University, Dalian, China
| | - Xi Yu
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Ye Peng
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Ling Wang
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao
| | - Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macao.
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Espinoza-Vasquez AP, Galatro D, Manzano P, Choez-Guaranda I, Cevallos JM, Salas SD, Gonzalez Y. Tray dryer design under feed uncertainty: A case study on a nutraceutical beverage. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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