TY - JOUR
T1 - Innovative processing technologies to develop a new segment of functional citrus-based beverages
T2 - current and future trends
AU - Vilas-Boas, Ana A.
AU - Magalhães, Daniela
AU - Campos, Débora A.
AU - Porretta, Sebastiano
AU - Dellapina, Giovanna
AU - Poli, Giovanna
AU - Istanbullu, Yildiray
AU - Demir, Sema
AU - San Martín, Ángel Martínez
AU - García-Gómez, Presentación
AU - Mohammed, Reda S.
AU - Ibrahim, Faten M.
AU - El Habbasha, El Sayed
AU - Pintado, Manuela
N1 - Funding Information:
The authors are grateful to the financial support of MEDISMART project (reference number: 2019-SECTION2-20) and FCT—Fundação para a Ciência e Tecnologia (reference: PRIMA/0014/2019). In addition, the authors would like to thank the scientific collaboration of CBQF under the project UIDB/50016/2020, STDF—Science, Technology, and Innovation Funding Authority, MIUR—Ministero dell’Istruzione, dell’Università e della Ricerca, CDTI—Centre for the Development of Industrial Technology, and TUBITAK—scientific and technological research council of Turkey. In addition, the author Ana A. Vilas-Boas would like to acknowledge FCT for the individual PhD grant (reference: 2020.05655.BD).
Publisher Copyright:
© 2022 by the authors.
PY - 2022/12
Y1 - 2022/12
N2 - The food industries are interested in developing functional products due to their popularity within nutritional and healthy circles. Functional fruit-based beverages represent one of the fast-growing markets due to the high concentrations of bioactive compounds (BCs), which can be health promoters. Hence, functional beverages based on citrus fruits are a potential way to take advantage of their nutritional and bioactive properties that could attract the interest of consumers. In order to ensure microbial and quality stability, the beverages are subjected to preservation treatment; however, the application of high temperatures leads to the loss of thermolabile BCs. Nowadays, innovative processing technologies (IPT) such as pulsed electric field (PEF), high-pressure processing (HPP), ultrasound processing (US), ohmic heating (OH), and microwave (MW) are a promising alternative due to their efficiency and low impact on juice BCs. The available literature concerning the effects of these technologies in functional fruit-based beverages is scarce; thus, this review gathers the most relevant information about the main positive and negative aspects of the IPT in functional properties, safety, and consumer acceptance of functional citrus-based beverages, as well as the use of citrus by-products to promote the circular economy in citrus processing.
AB - The food industries are interested in developing functional products due to their popularity within nutritional and healthy circles. Functional fruit-based beverages represent one of the fast-growing markets due to the high concentrations of bioactive compounds (BCs), which can be health promoters. Hence, functional beverages based on citrus fruits are a potential way to take advantage of their nutritional and bioactive properties that could attract the interest of consumers. In order to ensure microbial and quality stability, the beverages are subjected to preservation treatment; however, the application of high temperatures leads to the loss of thermolabile BCs. Nowadays, innovative processing technologies (IPT) such as pulsed electric field (PEF), high-pressure processing (HPP), ultrasound processing (US), ohmic heating (OH), and microwave (MW) are a promising alternative due to their efficiency and low impact on juice BCs. The available literature concerning the effects of these technologies in functional fruit-based beverages is scarce; thus, this review gathers the most relevant information about the main positive and negative aspects of the IPT in functional properties, safety, and consumer acceptance of functional citrus-based beverages, as well as the use of citrus by-products to promote the circular economy in citrus processing.
KW - By-products
KW - Circular economy
KW - Citrus
KW - Food processing
KW - Functional beverages
UR - http://www.scopus.com/inward/record.url?scp=85143638538&partnerID=8YFLogxK
U2 - 10.3390/foods11233859
DO - 10.3390/foods11233859
M3 - Review article
C2 - 36496667
AN - SCOPUS:85143638538
SN - 2304-8158
VL - 11
JO - Foods
JF - Foods
IS - 23
M1 - 3859
ER -