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Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future
Ana A Vilas-Boas1, Daniela Magalhães1, Débora A Campos1
1Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
Foods (Basel, Switzerland)
|December 11, 2022
Summary
Innovative processing technologies (IPT) offer a way to preserve functional citrus beverages without losing beneficial bioactive compounds (BCs). This review explores their impact on beverage quality, safety, and consumer acceptance.
Area of Science:
- Food Science and Technology
- Nutritional Science
- Biotechnology
Background:
- Functional beverages, particularly fruit-based ones, are increasingly popular for their health benefits.
- Citrus fruits are rich in bioactive compounds (BCs) with health-promoting properties.
- Traditional thermal processing of beverages can degrade heat-sensitive BCs, impacting functionality.
Purpose of the Study:
- To review the effects of innovative processing technologies (IPT) on functional citrus-based beverages.
- To evaluate the impact of IPT on bioactive compounds, safety, and consumer acceptance.
- To explore the use of citrus by-products for a circular economy.
Main Methods:
- Review of existing scientific literature on IPT in functional fruit beverages.
- Analysis of studies on pulsed electric field (PEF), high-pressure processing (HPP), ultrasound processing (US), ohmic heating (OH), and microwave (MW).
- Assessment of impacts on bioactive compounds, microbial stability, quality, and consumer perception.
Main Results:
- IPTs like PEF, HPP, US, OH, and MW show potential for preserving BCs in citrus beverages.
- These technologies offer alternatives to thermal processing with potentially lower impact on nutritional quality.
- The review highlights both advantages and disadvantages of each IPT concerning functional properties and safety.
Conclusions:
- Innovative processing technologies are promising for producing stable, high-quality functional citrus beverages.
- Further research is needed to fully understand the long-term effects and optimize IPT application.
- Utilizing citrus by-products with IPT can enhance sustainability and circular economy principles in the food industry.
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