Use of nonthermal technologies in the production of functional beverages from vegetable ingredients to preserve heat-labile phytochemicals

摘要

Functional beverages (FBs) can be made from fruits and/or vegetables, and serve as a healthierrnalternative to sugar-rich beverages. Their periodic consumption can increase the daily intake ofrnbioactive micronutrients like polyphenolic compounds or vitamins, which can be health promoting.rnHowever, some thermal processing methods can promote their degradation. Nonthermal methodsrncan complement or substitute thermal ones, particularly, high-intensity pulsed electric fields, highhydrostaticrnpressure, ultrasound, ultraviolet C treatment, molecular entrapment, and active packagingrnare promising options in this regard. These methods yield optimum results if the operationalrnparameters are fine-tuned, with the aid of response surface methodology or similar studies. Therefore,rnthe object of the present work is to provide an overview on the main nonthermal methodsrnthat can be used to produce FBs of good sensorial qualities, while also preserving bioactive compoundsrnand favoring their bioaccessibility, bioavailability, and health effects.