Innovative processing technologies to develop a new segment of functional citrus-based beverages: current and future trends
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/39641 |
Resumo: | 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. |
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Innovative processing technologies to develop a new segment of functional citrus-based beverages: current and future trendsBy-productsCircular economyCitrusFood processingFunctional beveragesThe 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.Veritati - Repositório Institucional da Universidade Católica PortuguesaVilas-Boas, Ana A.Magalhães, DanielaCampos, Débora A.Porretta, SebastianoDellapina, GiovannaPoli, GiovannaIstanbullu, YildirayDemir, SemaSan Martín, Ángel MartínezGarcía-Gómez, PresentaciónMohammed, Reda S.Ibrahim, Faten M.El Habbasha, El SayedPintado, Manuela2022-12-22T18:36:41Z2022-122022-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/39641eng2304-815810.3390/foods1123385985143638538PMC973580836496667000897292300001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-09T01:36:45Zoai:repositorio.ucp.pt:10400.14/39641Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:32:26.638646Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Innovative processing technologies to develop a new segment of functional citrus-based beverages: current and future trends |
title |
Innovative processing technologies to develop a new segment of functional citrus-based beverages: current and future trends |
spellingShingle |
Innovative processing technologies to develop a new segment of functional citrus-based beverages: current and future trends Vilas-Boas, Ana A. By-products Circular economy Citrus Food processing Functional beverages |
title_short |
Innovative processing technologies to develop a new segment of functional citrus-based beverages: current and future trends |
title_full |
Innovative processing technologies to develop a new segment of functional citrus-based beverages: current and future trends |
title_fullStr |
Innovative processing technologies to develop a new segment of functional citrus-based beverages: current and future trends |
title_full_unstemmed |
Innovative processing technologies to develop a new segment of functional citrus-based beverages: current and future trends |
title_sort |
Innovative processing technologies to develop a new segment of functional citrus-based beverages: current and future trends |
author |
Vilas-Boas, Ana A. |
author_facet |
Vilas-Boas, Ana A. Magalhães, Daniela Campos, Débora A. Porretta, Sebastiano Dellapina, Giovanna Poli, Giovanna Istanbullu, Yildiray Demir, Sema San Martín, Ángel Martínez García-Gómez, Presentación Mohammed, Reda S. Ibrahim, Faten M. El Habbasha, El Sayed Pintado, Manuela |
author_role |
author |
author2 |
Magalhães, Daniela Campos, Débora A. Porretta, Sebastiano Dellapina, Giovanna Poli, Giovanna Istanbullu, Yildiray Demir, Sema San Martín, Ángel Martínez García-Gómez, Presentación Mohammed, Reda S. Ibrahim, Faten M. El Habbasha, El Sayed Pintado, Manuela |
author2_role |
author author author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Vilas-Boas, Ana A. Magalhães, Daniela Campos, Débora A. Porretta, Sebastiano Dellapina, Giovanna Poli, Giovanna Istanbullu, Yildiray Demir, Sema San Martín, Ángel Martínez García-Gómez, Presentación Mohammed, Reda S. Ibrahim, Faten M. El Habbasha, El Sayed Pintado, Manuela |
dc.subject.por.fl_str_mv |
By-products Circular economy Citrus Food processing Functional beverages |
topic |
By-products Circular economy Citrus Food processing Functional beverages |
description |
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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-12-22T18:36:41Z 2022-12 2022-12-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/39641 |
url |
http://hdl.handle.net/10400.14/39641 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2304-8158 10.3390/foods11233859 85143638538 PMC9735808 36496667 000897292300001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132048355491840 |