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•The functional beveragesare excellent delivering means for nutrients and bioactive molecules.•Use of medicinal and aromatic plants in the production of functional beverages has ...become increasingly popular due to specific content ofstructurally diverse bioactive molecules withnumerous confirmed healthbenefitsand specific sensory properties.•The quality of plant extracts and essential oils depends on quality of raw materials and applied extraction techniques.•Rising consumer demand for natural ingredients provides numerous opportunities for the fortification and development of new categories of functional beverages based on medicinal and aromatic plants.
The functional beverages (FBs) are an important segment of functional food products due to health benefits they provide and their appealing sensory characteristics, suitability and affordability. FBs market offers many opportunities for new product development (nutraceuticals, colorants, plant-based medicines and products) with desirable and effective composition ofnutrients and bioactive molecules (BAMs) aimed to deliver health benefits and improve human well-being. Recently, the use of medicinal and aromatic plants (MAPs) in the production of FBs has become increasingly popular due to specific content of nutrients (amino and fatty acids) and BAMs (volatile and non-volatile) attributed to the biological effects and health benefits. BAMs are stored in leaves, flowers, fruits, seeds, barks and roots, and they mostly include phenolics (phenolic acids, flavonoids, tanins, anthocyanins, lignans and stilbenes), essential oils (EOs), terpenoids, alkaloids, phytosterols and saponins. The aromatic features of MAPs are mainly related to volatile compounds of EOs, but the presence of non-volatile compounds, such as phenolics, also contributes to the specific sensory properties. Phytochemical profiling of plant species containing specific and complex mixtures of BAMs, provides numerous opportunities for the development of new categories of FBs, but also opens new challenges in their isolation using conventional and advanced extraction techniques, as well as determination of potential biological effects. This review summarizes the categories of the most common FBs, BAMs from selected MAPs and their biological effects, extraction techniques suitable for production of plant extracts and EOs, product quality and prediction trends, and several directions towards future research on FBs development strategies.
Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (
/
)), as bio-based material, to minimize food production losses and to increase the functional properties of ...produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young's modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging.
This work examined the influence of cultivar, tubers’ age, antibrowning agent, package atmosphere, and storage time on fresh‐cut potatoes’ (FCPs) physical, chemical, and sensory properties. Potato ...slices of cv. Birgit and Lady Claire tubers sampled during the first, fifth, and ninth months of storage were dipped in solutions of (1) sodium chloride (1%) and (2) sodium ascorbate (2%), and stored for 8 days in (1) vacuum and (2) active modified atmosphere (MAP) (10.0% CO2, 3.0% O2, and 87.0% N2) at 10 °C. During storage, O2 and CO2 content (%) within packages was measured and samples were analyzed for weight loss, total solids (TS) and soluble solids (SS), pH, color, texture, and sensory properties of raw, boiled, fried, and baked FCP. Results showed that 9 months' aging had a significant impact on almost all investigated FCP properties, but differences among first, fifth, and ninth months were numerically feeble for some parameters in raw samples: TS changed from 22.14% to 20.98%, SS 5.53% to 6.93%, pH 6.02 to 5.98, L* 70.10 to 68.87, C* 35.75 to 36.70, H° 89.29 to 88.15, and firmness 7.25 to 8.13N. Furthermore, 9 months of aging had no significant influence on the characteristic odor of raw, boiled, fried, and baked FCP and characteristic taste of fried and baked FCP, whereas boiled FCP characteristic taste remained unchanged for 5 months of aging. Fried FCP was better sensory evaluated than baked ones, cv. Birgit was more suitable for the FCP production compared to cv. Lady Claire as well as vacuum packaging and sodium ascorbate better preserved samples quality and sensory than sodium chloride and MAP.
Practical Application
This study could be helpful to fresh‐cut potato (FCP) producers because results indicate that for FCP processing, along with the selection of cultivar, antibrowning agent, and packaging type, tubers’ age also requires attention. A further contribution of this research is related to the adequate way of FCP cooking, where frying shows the best results according to the quality and sensory assessment.
Since certain constituents are not naturally present in pure fruit juices, incorporating herbal extracts can provide specific sensory properties to the beverages and improve their biopotential. In ...our previous research, it was found that sage (
L.), wild thyme (
L.), and combinations of their extracts had the highest total phenolic content and a unique composition of volatile compounds, which can contribute to the aromatic and antioxidant qualities of functional products. Therefore, this research aimed to investigate the potential of sage and wild thyme extracts, as well as their mixture (wild thyme:sage at 3:1,
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), to enrich fruit juices (apple, pineapple, and orange). Obtained beverages were evaluated for sensory properties as well as phenolic and headspace composition (UPLC-MS/MS and HS-SPME/GC-MS analysis) and antioxidant capacity (ORAC assay). The incorporation of wild thyme extract in pineapple juice provided the most harmonious flavor and the highest content of volatile compounds (on PDMS/DVB fiber). The orange juice formulations were the most enriched with phenolic and volatile compounds (on DVB/CAR/PDMS fibers). The highest antioxidant capacity was observed in the formulation with orange juice and sage extract (22,925.39 ± 358.43 µM TE). This study demonstrated that enriching fruit juices with sage and wild thyme extracts could create functional beverages with improved sensory and health-promoting properties, providing valuable insights for the food and beverage industry to meet the growing demand of health-conscious consumers for natural and functional products.
The aim of the present study was to evaluate microwave-assisted (MAE) and pressurized liquid extraction (PLE) for the recovery of polyphenols from blackcurrant and bilberry leaves and the ...preservation of their antioxidant activity. The extractions were carried out varying the solvent/solid (SS) ratio, temperature and time. During MAE, increasing the SS ratio increased the polyphenol concentration in the extracts from blackcurrant and bilberry leaves, while increasing the temperature had a positive effect only on bilberry polyphenols. During PLE, only a temperature increase was a determining factor for the isolation of blackcurrant leave polyphenols. Based on polyphenol recovery, optimal extraction parameters were established resulting in a yield of 62.10 and 56.06 mg/g dw in the blackcurrant and bilberry MAE extracts and 78.90 and 70.55 mg/g dw in the PLE extracts. The optimized extracts were profiled by UPLC ESI MS
, and their antioxidant capacity was evaluated through FRAP, DPPH, ABTS and ORAC assays. The characterization of the extracts by UPLC ESI MS
confirmed flavonols as the predominant compounds in both blackcurrant and bilberry leaves, while flavan-3-ols and procyanidins were the main compounds responsible for high antioxidant capacity as confirmed by the ABTS and ORAC assays. Due to the extract composition and antioxidant capacity, PLE proved to be a technique of choice for the production of blackcurrant and bilberry leave extracts with high potential for use as value-added ingredients in the food and nutraceutical industry.
This study evaluated the presence of bioactives in wild nettle leaves and stalks during the phenological stage and in the context of natural habitat diversity. Thus, wild nettle samples collected ...before flowering, during flowering and after flowering from 14 habitats situated in three different regions (continental, mountain and seaside) were analyzed for low molecular weight polyphenols, carotenoids and chlorophylls using UPLC-MS/MS and HPLC analysis, while the ORAC method was performed for the antioxidant capacity measurement. Statistical analysis showed that, when compared to the stalks, nettle leaves contained significantly higher amounts of analyzed compounds which accumulated in the highest yields before flowering (polyphenols) and at the flowering stage (pigments). Moreover, nettle habitat variations greatly influenced the amounts of analyzed bioactives, where samples from the continental area contained higher levels of polyphenols, while seaside region samples were more abundant with pigments. The levels of ORAC followed the same pattern, being higher in leaves samples collected before and during flowering from the continental habitats. Hence, in order to provide the product's maximum value for consumers' benefit, a multidisciplinary approach is important for the selection of a plant part as well as its phenological stage with the highest accumulation of bioactive compounds.
Agricultural waste, which is produced in large quantities annually, can be a threat to the environment. Biochar (BC) production represents a potential solution for reducing the amount of grapevine ...pruning residues and, accordingly, the impact on the environment and climate change. Biochar produced by the process of pyrolysis from grapevine pruning residues was investigated and characterized to be applied as an adsorbent of polyphenolic compounds with the aim of using the waste from viticultural production to obtain a quality product with adsorption and recovery potential. Standards of caffeic acid (CA), gallic acid (GA), and oleuropein (OLP) were used as polyphenolic representatives. The obtained data were fitted with the Langmuir and Freundlich isotherms models to describe the adsorption process. The best K
(0.39) and R
(0.9934) were found for OLP using the Langmuir model. Furthermore, the adsorption dynamics and recovery potential of BC were investigated using an adapted BC column and performed on an HPLC instrument. The adsorption dynamics of biochar resulted in the adsorption of 5.73 mg CA g
of BC, 3.90 mg GA g
of BC, and 3.17 mg OLP g
of BC in a 24 h contact. The online solid phase extraction of the compounds performed on an HPLC instrument yielded a recovery of 41.5 ± 1.71% for CA, 61.8 ± 1.16% for GA, and 91.4 ± 2.10% for OLP. The investigated biochar has shown a higher affinity for low-polar compound adsorption and, consequently, a higher polar compound recovery suggesting its potential as an efficient polyphenolic compound adsorbent.
In recent years, the market demand for products enhanced with ingredients derived from natural products, such as polyphenols, is rapidly increasing.
L., known as bay, sweet bay, bay laurel, Roman ...laurel or daphne is an evergreen Mediterranean shrub whose leaves have traditionally been used in cuisines and folk medicine due to their beneficial health effects, which can nowadays be scientifically explained by various biological activities of the leaf extracts. Many of these activities can be attributed to phenolic compounds present in
leaves which include flavonoids, phenolic acids, tannins (proanthocyanidins) and lignans. In order to enable efficient industrial utilization of these valuable compounds, it is crucial to establish optimal extraction procedures resulting in the highest yields and quality of the extracts. This paper offers the first systematic review of current literature on the influence of conventional and advanced extraction techniques, including microwave-assisted, ultrasound-assisted, enzyme-assisted, supercritical-CO
and mechanochemical-assisted extraction on the phenolic content of
leaf extracts, allowing more efficient planning of further research and simplifying the steps towards industrial utilization of this plant.
In the present study, advanced extraction techniques, microwave (MAE), ultrasound (UAE), and high pressure (HPAE)-assisted extraction, were applied to improve extraction efficiency of olive (Olea ...europaea L.) leaves polyphenols. The effect of sample mass (1.5 and 3 g), MAE—time (2, 8.5, and 15 min) and temperature (45 and 80 °C), UAE—time (7, 14, and 21 min) and amplitude (50 and 100%) and HPAE—time (1, 5.5, and 10 min) and pressure (300 and 500 MPa) on the concentration of each analyzed polyphenol compound was examined. Identified polyphenols were oleuropein, hydroxytyrosol, chlorogenic acid, caffeic acid, verbascoside, and rutin. All three advanced extraction techniques yielded higher content of total polyphenols when compared to the conventional heat-reflux extraction (CE) along with a significant reduction of extraction time from 60 (CE) to 2, 21, and 5.5 min in MAE, UAE, and HPAE, respectively. The most intensive values of tested parameters in each technique were the ones that promoted cell wall disruption, e.g., temperature of 80 °C in MAE, 100% amplitude in UAE and 500 MPa in HPAE. MAE and UAE were more efficient in total polyphenols’ recovery than HPAE.
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