Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective
Issued Date
2023-08-01
Resource Type
eISSN
18737145
Scopus ID
2-s2.0-85161976219
Pubmed ID
37316029
Journal Title
Food research international (Ottawa, Ont.)
Volume
170
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food research international (Ottawa, Ont.) Vol.170 (2023) , 113046
Suggested Citation
Gupta A., Sanwal N., Bareen M.A., Barua S., Sharma N., Joshua Olatunji O., Prakash Nirmal N., Sahu J.K. Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective. Food research international (Ottawa, Ont.) Vol.170 (2023) , 113046. doi:10.1016/j.foodres.2023.113046 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/87713
Title
Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective
Other Contributor(s)
Abstract
The World Health Organization's emphasis on the health benefits of functional foods and beverages that has contributed to the rise in its popularity globally. Besides these consumers have become more aware of the importance of their food composition and nutrition. Among the fastest-growing market segments within the functional food industries, the functional drinks market focuses on fortified beverages or products that are novel with improved bioavailability of bioactive compounds, and their implicated health benefits. The bioactive ingredients in functional beverages include phenolic compounds, minerals, vitamins, amino acids, peptides, unsaturated fatty acids, etc. which can be obtained from plant, animal and microorganisms. The types of functional beverages which are globally intensifying the markets are pre-/pro-biotics, beauty drinks, cognitive and immune system enhancers, energy and sports drink produced via several thermal and non-thermal processes. Researchers are focusing on improving the stability of the active compounds by encapsulation, emulsion, and high-pressure homogenization techniques to strengthen the positive consumer perspective in functional beverages. However, more research is needed in terms of bioavailability, consumer safety, and sustainability of the process. Hence, product development, storage stability, and sensory properties of these products are vital for consumer acceptance. This review focuses on the recent trends and developments in the functional beverages industry. The review provides a critical discussion on diverse functional ingredients, bioactive sources, production processes, emerging process technologies, improvement in the stability of ingredients and bioactive compounds. This review also outlines the global market and consumer perception of functional beverages with the future perspective and scope.