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Innovative processing technologies to develop a new segment of functional citrus-based beverages: current and future trends

2022-12Journal article Open access
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dc.contributor.authorVilas-Boas, Ana A.
dc.contributor.authorMagalhães, Daniela
dc.contributor.authorCampos, Débora A.
dc.contributor.authorPorretta, Sebastiano
dc.contributor.authorDellapina, Giovanna
dc.contributor.authorPoli, Giovanna
dc.contributor.authorIstanbullu, Yildiray
dc.contributor.authorDemir, Sema
dc.contributor.authorSan Martín, Ángel Martínez
dc.contributor.authorGarcía-Gómez, Presentación
dc.contributor.authorMohammed, Reda S.
dc.contributor.authorIbrahim, Faten M.
dc.contributor.authorEl Habbasha, El Sayed
dc.contributor.authorPintado, Manuela
dc.date.accessioned2022-12-22T18:36:41Z
dc.date.available2022-12-22T18:36:41Z
dc.date.issued2022-12
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods11233859pt_PT
dc.identifier.eid85143638538
dc.identifier.issn2304-8158
dc.identifier.pmcPMC9735808
dc.identifier.pmid36496667
dc.identifier.urihttp://hdl.handle.net/10400.14/39641
dc.identifier.wos000897292300001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBy-productspt_PT
dc.subjectCircular economypt_PT
dc.subjectCitruspt_PT
dc.subjectFood processingpt_PT
dc.subjectFunctional beveragespt_PT
dc.titleInnovative processing technologies to develop a new segment of functional citrus-based beverages: current and future trendspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue23pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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