Functional foods as a formulation ingredients in beverages: technological advancements and constraints

Abstract

As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today's world. This food concept, precisely referred to as functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health. This review primarily focuses on functional foods as functional additives in beverages and other food items that can regulate the human immune system and avert any possibility of contracting the infection. Many safety concerns must be resolved during their administration. Functional foods must have an adequate amount of specific probiotic strain(s) during their use and storage, as good viability is needed for optimum functionality of the probiotic. Thus, when developing novel functional food-based formulations, choosing a strain with strong technological properties is crucial. The present review focused on probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body. Moreover, a comprehensive overview of the regulative and safety issues of probiotics-based foods and beverages formulations.

Keywords: Functional beverages; immune system; nutritional value; probiotic strain.

Graphical abstract

Figure 1.

Commonly used probiotic strains

Figure 2.

Steps involved in making of acidophilus milk

Figure 3.

Proposed health benefits of probiotic beverages

Figure 4.

Key mechanisms of action of probiotics leading to various health benefits [Modified and adapted from [87]]

Figure 5.

Probiotic ADME (Absorption, distribution, metabolism and excretion) process in the body. [Modified and adapted from [108]]