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Beverages, Volume 11, Issue 1 (February 2025) – 2 articles

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17 pages, 4040 KiB  
Article
Quality Evaluation of Fresh Sweet Pepper (Capsicum annuum L.) Juices Prepared Using a Household High-Speed Blender and a Low-Speed Masticating Juicer: A Comparative Study
by Van-Long Truong, Razanamanana H. G. Rarison, Yeon-Ji Bae, Ji-Hong Bang and Woo-Sik Jeong
Beverages 2025, 11(1), 2; https://doi.org/10.3390/beverages11010002 - 24 Dec 2024
Abstract
Fresh homemade juice has become increasingly popular as it contains healthy functional ingredients without additives and preservatives but has preserved freshness and nutritional value. Capsicum annuum L. fruits are a well-known natural source of bioactive components, including phenolic compounds, carotenoids, vitamins A and [...] Read more.
Fresh homemade juice has become increasingly popular as it contains healthy functional ingredients without additives and preservatives but has preserved freshness and nutritional value. Capsicum annuum L. fruits are a well-known natural source of bioactive components, including phenolic compounds, carotenoids, vitamins A and C, and dietary fiber. This study assessed the physicochemical property, antioxidant activity, and bioactive compounds of three homemade sweet pepper (yellow, orange, and red) juices prepared using two household juicers: high-speed blender and low-speed masticating juicer. The results indicated that all the juices prepared using both juicers exhibited high nutritional values and antioxidant activities, as evident from the total polyphenol, carotenoid, vitamin C, and glucose contents, total antioxidant capacity, and radical scavenging activities. Among them, orange pepper juice had better functional properties. Furthermore, seedless pepper juices appeared to be better than those with seeds. Additionally, pepper juices prepared using the low-speed juicer exhibited higher physicochemical and functional characteristics than those prepared using the high-speed blender throughout the 14-day storage period. These results demonstrate that seedless orange juice has diverse bioactive components and high antioxidant capacities. Moreover, using a low-speed juicer offers distinct advantages over a high-speed blender in producing pepper juices with superior quality and functional properties. Full article
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17 pages, 866 KiB  
Review
Carob-Based Functional Beverages: Nutritional Value and Health Properties
by Carla Buzzanca, Angela D’Amico, Enrica Pistorio, Vita Di Stefano and Maria Grazia Melilli
Beverages 2025, 11(1), 1; https://doi.org/10.3390/beverages11010001 - 24 Dec 2024
Abstract
Functional carob beverages have recently attracted consumer attention as a natural and sustainable alternative due to their excellent nutritional profile and associated health benefits. Derived from the pods of the carob tree (Ceratonia siliqua L.), which thrives in Mediterranean regions, [...] Read more.
Functional carob beverages have recently attracted consumer attention as a natural and sustainable alternative due to their excellent nutritional profile and associated health benefits. Derived from the pods of the carob tree (Ceratonia siliqua L.), which thrives in Mediterranean regions, these beverages are naturally sweet, caffeine-free, and rich in bioactive compounds, including polyphenols, dietary fiber, and essential minerals. This review highlights the nutritional composition of carob beverages, noting their high fiber content, antioxidant capacity, and lack of stimulating alkaloids, making them an ideal option for health-conscious consumers. The manufacturing processes, phytochemical properties, and sensory qualities of carob beverages are discussed, along with their potential roles in promoting digestive, cardiovascular, and metabolic health. The growing interest in carob reflects broader trends in sustainable food systems and plant-based nutrition, positioning carob beverages as a promising choice in the functional beverage industry. Full article
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