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Beverages
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Functional Beverages, from Idea to Functionality
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Functional Beverages, from Idea to Functionality

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (30 April 2019) | Viewed by 44148

Special Issue Editors

Dr. Nenad Naumovski

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Guest Editor
1. Discipline of Nutrition and Dietetics, Faculty of Health, University of Canberra, Canberra 2617, ACT, Australia
2. Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Ngunnawal Land 2617, Australia
3. University of Canberra Research Institute for Sport and Exercise (UCRISE), Canberra 2617, ACT, Australia
4. Discipline of Nutrition-Dietetics, Harokopio University, 17671 Athens, Greece
Interests: green tea; plant polyphenols; catechins; EGCG; bioactives, nutrition; the effects of resveratrol supplementation on obesity in humans; plant bioactives; nutraceuticals
Special Issues, Collections and Topics in MDPI journals
Dr. Duane Mellor

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Guest Editor
School of Health and Life Sciences, Coventry University, UK
Interests: cocoa; diabetes; cardiovascular risk; obesity; evidence based medicine
Dr. Senaka Ranadheera

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Guest Editor
School of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Australia
Interests: Probiotics; prebiotics; dairy products and food quality and safety
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The original idea of health-promoting foods and beverages is several millennia old, and many different cultures worldwide have practiced the development of beverages with nutraceutical properties. Nowadays, there is an increasing demand, not only for foods as ‘whole foods’, but also for the use of individual and isolated ingredients in the form of purified compounds. In Western society, use of functional beverages is a relatively new concept, and it is predominately orientated towards the fortification/addition of ingredients that can exhibit potential beneficial health effects. Several studies have already identified (or are still under investigation) the beneficial uses of these beverages and have influenced the beverages industry towards mass-scale production.

Therefore, the aim of this Special Issue, “Functional Beverages, from Idea to Functionality” is to compile recent high-quality research manuscripts (letters to the editor, original research and review papers) on functional beverages, covering topics from the generation of ideas, stability studies to animal and human trials, as well as any other functional applications of these types of beverages. This Special Issue is expected to provide up-to-date information on all aspects of research in functional beverages with a main emphasis on potential health benefits.

Dr. Nenad Naumovski
Dr. Duane Mellor
Dr. Senaka Ranadheera
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (7 papers)

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Editorial

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4 pages, 160 KiB  
Editorial
Functional Beverages, from Idea to Functionality
by Nenad Naumovski, Duane D. Mellor and Chaminda Senaka Ranadheera
Beverages 2020, 6(4), 71; https://doi.org/10.3390/beverages6040071 - 18 Dec 2020
Cited by 2 | Viewed by 3189
Abstract
The search for, and development of beverages that could be a panacea is one which is several millennia old [...] Full article
(This article belongs to the Special Issue Functional Beverages, from Idea to Functionality)

Research

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9 pages, 974 KiB  
Article
A Syrup–Water Mixture Increases Performance in the Yo-Yo Intermittent Recovery Test after a Soccer-Specific Preload in the Hoff Test: A Double-Blind Crossover Study
by Sebastian Zart, Stephan Becker and Michael Fröhlich
Beverages 2021, 7(2), 20; https://doi.org/10.3390/beverages7020020 - 20 Apr 2021
Viewed by 2733
Abstract
Background: The positive effect of carbohydrates from commercial beverages on soccer-specific exercise has been clearly demonstrated. However, no study is available that uses a home-mixed beverage in a test where technical skills were required. Methods: Nine subjects participated voluntarily in this double-blind, randomized, [...] Read more.
Background: The positive effect of carbohydrates from commercial beverages on soccer-specific exercise has been clearly demonstrated. However, no study is available that uses a home-mixed beverage in a test where technical skills were required. Methods: Nine subjects participated voluntarily in this double-blind, randomized, placebo-controlled crossover study. On three testing days, the subjects performed six Hoff tests with a 3-min active break as a preload and then the Yo-Yo Intermittent Running Test Level 1 (Yo-Yo IR1) until exhaustion. On test days 2 and 3, the subjects received either a 69 g carbohydrate-containing drink (syrup–water mixture) or a carbohydrate-free drink (aromatic water). Beverages were given in several doses of 250 mL each: 30 min before and immediately before the exercise and after 18 and 39 min of exercise. The primary target parameters were the running performance in the Hoff test and Yo-Yo IR1, body mass and heart rate. Statistical differences between the variables of both conditions were analyzed using paired samples t-tests. Results: The maximum heart rate in Yo-Yo IR1 showed significant differences (syrup: 191.1 ± 6.2 bpm; placebo: 188.0 ± 6.89 bpm; t(6) = −2.556; p = 0.043; dz = 0.97). The running performance in Yo-Yo IR1 under the condition syrup significantly increased by 93.33 ± 84.85 m (0–240 m) on average (p = 0.011). Conclusions: The intake of a syrup–water mixture with a total of 69 g carbohydrates leads to an increase in high-intensive running performance after soccer specific loads. Therefore, the intake of carbohydrate solutions is recommended for intermittent loads and should be increasingly considered by coaches and players. Full article
(This article belongs to the Special Issue Functional Beverages, from Idea to Functionality)
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18 pages, 544 KiB  
Article
The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (Opuntia ficus indica)—Preliminary Findings on Juice and Pomace
by Caroline A. Gouws, Ekavi Georgouopoulou, Duane D. Mellor and Nenad Naumovski
Beverages 2019, 5(2), 28; https://doi.org/10.3390/beverages5020028 - 01 Apr 2019
Cited by 9 | Viewed by 6924
Abstract
Prickly Pear (PP) is often overlooked due to its’ short shelf-life. Juicing may improve marketability but often affects quality, thereby warranting investigation. Purple PP (whole (WF) and flesh (FF)) was juiced using blenders; stick (SB) and jug (JB); and juicers; commercial (CJ) and [...] Read more.
Prickly Pear (PP) is often overlooked due to its’ short shelf-life. Juicing may improve marketability but often affects quality, thereby warranting investigation. Purple PP (whole (WF) and flesh (FF)) was juiced using blenders; stick (SB) and jug (JB); and juicers; commercial (CJ) and cold-pressed (CP). Juices and methanolic (70%) pomace extracts were analysed for; bioactives; Total Phenolic (TPC; µgGAE/mL), Flavonoid (TFC; µgCE/mL) and Betalain Content (TBC; mg/100 g; Betacyanin; BE; Betaxanthin; IE); and antioxidant characteristics; DPPH, FRAP (µMTE) and vitamin C (mgAAE/mL). Juicing techniques had effects on phytochemicals in; juice: TPC (WF/FF; p = 0.022–0.025), TFC (FF; p = 0.034), Betacyanin (WF/FF; p = 0.029–0.026), FRAP (WF/FF; p = 0.016–0.024) and Vitamin C (WF/FF; p = 0.015–0.016); and pomace: TPC (WF/FF; p = 0.015), TBC (FF; p = 0.034), Betacyanin (FF; p = 0.047), Betaxanthin (FF; p = 0.017), DPPH (WF/FF; p = 0.016–0.024), FRAP (WF/FF; p = 0.015–0.023) and Vitamin C (WF/FF; p = 0.016–0.022). Processing-style (blend/juice) affected; TPC, DPPH and FRAP in juice and pomace. Overall, fruit-preparation (WF/FF) had minimal effects. Additionally, correlations existed between; juice TFC and TBC (p = 0.001; τ = −0.044); TBC and vitamin C (p = 0.001; τ = −0.637); pomace TPC and DPPH (p = 0.003; τ = 0.440), TPC and vitamin C (p = 0.011; τ = 0.440); and TFC and FRAP (p = 0.001; τ = 0.519). The best methods overall for juice were SB (FRAP), JB (TPC, TBC), CJ (TFC) and CP (DPPH, VitC); and for pomace extracts; SB(FRAP), JB (TPC, VitC), CJ(TFC), and CP (TBC, DPPH). Full article
(This article belongs to the Special Issue Functional Beverages, from Idea to Functionality)
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13 pages, 1287 KiB  
Article
Biochemical and Physiological Parameters in Rats Fed with High-Fat Diet: The Protective Effect of Chronic Treatment with Purple Grape Juice (Bordo Variety)
by Denise Dos Santos Lacerda, Mariana Garbin de Almeida, Cláudia Teixeira, Alyne De Jesus, Édison Da Silva Pereira Júnior, Patrícia Martins Bock, João Antônio Pegas Henriques, Rosane Gomez, Caroline Dani and Cláudia Funchal
Beverages 2018, 4(4), 100; https://doi.org/10.3390/beverages4040100 - 04 Dec 2018
Cited by 15 | Viewed by 4076
Abstract
High-fat-diet (HFD) has been related to metabolic and cardiovascular diseases. Consumption of grapes and their byproducts containing phenolic compounds has been reported due to the benefits they produce for human health. The purpose of this study was to investigate the antioxidant and protective [...] Read more.
High-fat-diet (HFD) has been related to metabolic and cardiovascular diseases. Consumption of grapes and their byproducts containing phenolic compounds has been reported due to the benefits they produce for human health. The purpose of this study was to investigate the antioxidant and protective effect of chronic intake of purple grape juice on certain biochemical and physiological changes promoted by the consumption of HFD. Forty male rats were randomly divided into four groups to receive standard or HFD diet and/or conventional (CGJ) or organic grape juice (OGJ) for three months. Dietary intake, body weight gain, cardiometabolic parameters, and serum lipoperoxidation were investigated. Results showed that consumption of CGJ and OGJ changed the pattern of food and drink intake of the animals. There was a reduction in the body weight of animals that consumed grape juices and an increase in the weight gain in HFD and OGJ rats. HFD increased abdominal fat and the abdominal fat/weight ratio, and both grape juices prevented these modifications. HFD increased hepatic enzymes levels (aminotransferase (AST) and gamma-glutamyl transpeptidase (GGT)) and reduced urea. Purple grape juices prevented some of these changes. HFD enhanced lipid peroxidation (thiobarbituric acid reactive substances (TBARS)) in serum and CGJ and OGJ prevented this increase. The consumption of purple grape juice has the potential to prevent and ameliorate most of the alterations provoked by HFD, therefore regular intake of grape products could promote beneficial effects. Full article
(This article belongs to the Special Issue Functional Beverages, from Idea to Functionality)
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9 pages, 615 KiB  
Article
Effect of Stevia rebaudiana Bert. Addition on the Antioxidant Activity of Red Raspberry (Rubus idaeus L.) Juices
by Cecilia Bender, Karina V. Killermann, Dirk Rehmann and Helmut H. Weidlich
Beverages 2018, 4(3), 52; https://doi.org/10.3390/beverages4030052 - 25 Jul 2018
Cited by 8 | Viewed by 5682
Abstract
The demand for antioxidant-rich beverages is steadily expanding. At the same time, the possibility of manufacturing products with reduced sugar content, sweetened with natural ingredients, represents a decisive aspect of obtaining quality products with health benefits. Stevia rebaudiana Bertoni (stevia) is a natural [...] Read more.
The demand for antioxidant-rich beverages is steadily expanding. At the same time, the possibility of manufacturing products with reduced sugar content, sweetened with natural ingredients, represents a decisive aspect of obtaining quality products with health benefits. Stevia rebaudiana Bertoni (stevia) is a natural sweetener that can help to control caloric intake and is also a good source of antioxidant compounds. The present study was designed to assess the feasibility of producing high-quality berry juices sweetened with dry-grinded stevia leaves or their crude extract. The effect of the stevia supplementation on the antioxidant activities of raspberry juices was determined at two different production steps by means of the Folin–Ciocalteu, the oxygen radical absorbance capacity (ORAC), and the cellular antioxidant activity (CAA) assays. The addition of stevia significantly increased the antioxidant activity of the juices and resulted in significantly higher ascorbic acid and total phenolic content. A positive correlation was observed between ORAC, CAA, and total phenolic values. These findings show that supplementation with stevia not only promotes a healthy diet by reducing sugar intake but may also enhance the antioxidant potential of the beverage. Full article
(This article belongs to the Special Issue Functional Beverages, from Idea to Functionality)
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10 pages, 680 KiB  
Article
The Development of a Menthol Solution for Use during Sport and Exercise
by Russ Best, Iain R. Spears, Philip Hurst and Nicolas J. A. Berger
Beverages 2018, 4(2), 44; https://doi.org/10.3390/beverages4020044 - 11 Jun 2018
Cited by 19 | Viewed by 8466
Abstract
Menthol mouth-swilling has been shown to improve performance across differing exercise modalities, yet no work has been conducted to ascertain the preferred concentration of menthol within a swill. Colour has also been shown to influence psychophysiological outcomes, and may influence the efficacy of [...] Read more.
Menthol mouth-swilling has been shown to improve performance across differing exercise modalities, yet no work has been conducted to ascertain the preferred concentration of menthol within a swill. Colour has also been shown to influence psychophysiological outcomes, and may influence the efficacy of ergogenic aids. We conducted two experiments: one to ascertain preferred menthol concentration (0.005–0.105% menthol), the second to assess colour preference (Light Blue, Dark Blue, Light Green, Dark Green, Red). Participants rated swills for Smell, Taste, Freshness, Mouth Feel and Irritation (plus Appearance in the second trial) via 15 cm Visual Analogue Scales (VAS), having swilled and expectorated 25 mL of fluid. Both trials employed a crossover design, with tasting order assigned by Latin squares. Differences were assessed for statistical significance (p < 0.05) using one-way repeated measures ANOVAs. Standardised mean differences ±90% confidence intervals were calculated to assess the magnitude of any observed differences. No significant differences were found between concentrations for total VAS score, but higher concentrations demonstrated a greater number of small effects. Similarly, no significant differences between colours were found. Small effects were found when Light Green was compared to Dark Green and Red. Effects were trivial when Light Green was compared to Light Blue (0.05 ± 0.20) and Dark Blue (0.19 ± 0.32). We recommend athletes employ a Light Green or Light Blue 0.1% menthol mouth-swill. Full article
(This article belongs to the Special Issue Functional Beverages, from Idea to Functionality)
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15 pages, 2538 KiB  
Article
Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.)
by R. Hemalatha, Amarjeet Kumar, Om Prakash, A. Supriya, A. S. Chauhan and V. B. Kudachikar
Beverages 2018, 4(2), 42; https://doi.org/10.3390/beverages4020042 - 05 Jun 2018
Cited by 13 | Viewed by 12028
Abstract
This study aimed to develop a process for the development of ready to serve (RTS) beverages from enzyme liquefied (pectinase) Cape gooseberry juice with additives and preservatives. Storage stability of the RTS beverage at both refrigerated temperature (LT: 4 ± 1 °C) and [...] Read more.
This study aimed to develop a process for the development of ready to serve (RTS) beverages from enzyme liquefied (pectinase) Cape gooseberry juice with additives and preservatives. Storage stability of the RTS beverage at both refrigerated temperature (LT: 4 ± 1 °C) and room temperature (RT: 27 ± 2 °C) were evaluated for 90 days for microbial, sensorial and physicochemical quality parameters. The stability of RTS beverage stored at LT (4 ± 1 °C) was excellent with a retention of the primary quality attributes ascorbic acid (15.44 mg/100 mL), total phenolic content (15.50 mg GAE/100 mL), total carotene (1.07 mg/100 mL), β-carotene (0.78 mg/100 mL), high viscosity (30.29 cp), and with high sensory scores of the product (8.3) up to 90 days as compared to the overall acceptability (6.5) of RT stored RTS for 60 days. Additionally, both the LT and RT stored RTS beverages had microbial counts within the permissible limits. Therefore, both beverages were safe to consume at the end of storage duration. In conclusion, the RTS beverage developed from Cape gooseberry could be served as functional health drink alternative to synthetic soft drinks due to its unique features (high nutritive values, high organoleptic values and high stability) of the product. Full article
(This article belongs to the Special Issue Functional Beverages, from Idea to Functionality)
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