Enriched nutritional beverages, much more than an ingredient mix addition
During the last two decades we have witnessed a change in the concept of health. Nowadays, being healthy is much more than just not being ill. In this sense, a new trend has been installed in relation to wellbeing and health, which focuses mainly on food, nutrition, and physical exercise (sport). All this has led to the development of new foods (mainly beverages/juices/herbal drinks) characterized by healthier attributes, which have entered the market with promises of improvement in health and, even, with the prevention or cure of certain diseases. All this may seem a great benefit to the consumer but, unfortunately, most of these health claims are based on a very weak scientific support, which may even constitute fraud. Even with underlying research, it may be biased, or focused on specific parameters, so that the benefit of the whole food is not considered or just partially considered. Therefore, there are several requirements that a beverage must accomplish, to provide added value for the health of the human being. Due to all the considerations mentioned above, this article will focus on the main aspects that must be taken into account, in order to have a solid base that makes us consider that the consumption of a certain novel beverage really has a health benefit, such as, e.g., fruit/vegetable species, matrix effect, food ingredients reaction, processing stability, shelf life, bioaccessibility, bioavailability, and bioactivity. Some examples and analytical methods, together with degradation of metabolites and specific intake markers will also be discussed.
García-Viguera, C. and Domínguez-Perles, R. (2020). Enriched nutritional beverages, much more than an ingredient mix addition. Acta Hortic. 1274, 17-28
functional foods, processing, ingestion, phenolic compounds, bioaccessibility, bioavailability, bioactivity, glucosinolates, digestion, diseases