Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends

doi:10.3390/foods11233859

Review

. 2022 Nov 29;11(23):3859.

doi: 10.3390/foods11233859.

Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends

Affiliations

¹ Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
² Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy.
³ Central Research Institute of Food and Feed Control, Adalet M, 1. Hürriyet Cd. No:128, 16160 Osmangazi, Bursa, Turkey.
⁴ National Technological Centre for the Food and Canning Industry (CTNC), C. Concordia, s/n, 30500 Molina de Segura, Murcia, Spain.
⁵ Pharmacognosy Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo P.O. Box 12622, Egypt.
⁶ Medicinal and Aromatic Plants Research Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo P.O. Box 12622, Egypt.
⁷ Field Crops Research Department, National Research Centre, Cairo P.O. Box 12622, Egypt.

PMID: 36496667
PMCID: PMC9735808
DOI: 10.3390/foods11233859

Review

Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends

Ana A Vilas-Boas et al. Foods. 2022.

. 2022 Nov 29;11(23):3859.

doi: 10.3390/foods11233859.

Authors

Affiliations

¹ Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
² Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy.
³ Central Research Institute of Food and Feed Control, Adalet M, 1. Hürriyet Cd. No:128, 16160 Osmangazi, Bursa, Turkey.
⁴ National Technological Centre for the Food and Canning Industry (CTNC), C. Concordia, s/n, 30500 Molina de Segura, Murcia, Spain.
⁵ Pharmacognosy Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo P.O. Box 12622, Egypt.
⁶ Medicinal and Aromatic Plants Research Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo P.O. Box 12622, Egypt.
⁷ Field Crops Research Department, National Research Centre, Cairo P.O. Box 12622, Egypt.

PMID: 36496667
PMCID: PMC9735808
DOI: 10.3390/foods11233859

Abstract

The 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.

Keywords: by-products; circular economy; citrus; food processing; functional beverages.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

**Figure 1**
The food product development (NPD) from the perspective of the consumers (blue) and the industry (yellow).

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References

1. Putnik P., Pavlić B., Šojić B., Zavadlav S., Žuntar I., Kao L., Kitonić D., Kovačević D.B. Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices. Foods. 2020;9:699. doi: 10.3390/foods9060699. - DOI - PMC - PubMed
1. Corbo M.R., Bevilacqua A., Petruzzi L., Casanova F.P., Sinigaglia M. Functional Beverages: The Emerging Side of Functional Foods: Commercial Trends, Research, and Health Implications. Compr. Rev. Food Sci. Food Saf. 2014;13:1192–1206. doi: 10.1111/1541-4337.12109. - DOI
1. Nazir M., Arif S., Khan R.S., Nazir W., Khalid N., Maqsood S. Opportunities and Challenges for Functional and Medicinal Beverages: Current and Future Trends. Trends Food Sci. Technol. 2019;88:513–526. doi: 10.1016/j.tifs.2019.04.011. - DOI
1. Vilas-Boas A.A., Pintado M., Oliveira A.L.S. Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns. Foods. 2021;10:1564. doi: 10.3390/foods10071564. - DOI - PMC - PubMed
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[1] Putnik P., Pavlić B., Šojić B., Zavadlav S., Žuntar I., Kao L., Kitonić D., Kovačević D.B. Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices. Foods. 2020;9:699. doi: 10.3390/foods9060699. - DOI - PMC - PubMed

[2] Putnik P., Pavlić B., Šojić B., Zavadlav S., Žuntar I., Kao L., Kitonić D., Kovačević D.B. Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices. Foods. 2020;9:699. doi: 10.3390/foods9060699. - DOI - PMC - PubMed

[3] Corbo M.R., Bevilacqua A., Petruzzi L., Casanova F.P., Sinigaglia M. Functional Beverages: The Emerging Side of Functional Foods: Commercial Trends, Research, and Health Implications. Compr. Rev. Food Sci. Food Saf. 2014;13:1192–1206. doi: 10.1111/1541-4337.12109. - DOI

[4] Corbo M.R., Bevilacqua A., Petruzzi L., Casanova F.P., Sinigaglia M. Functional Beverages: The Emerging Side of Functional Foods: Commercial Trends, Research, and Health Implications. Compr. Rev. Food Sci. Food Saf. 2014;13:1192–1206. doi: 10.1111/1541-4337.12109. - DOI

[5] Nazir M., Arif S., Khan R.S., Nazir W., Khalid N., Maqsood S. Opportunities and Challenges for Functional and Medicinal Beverages: Current and Future Trends. Trends Food Sci. Technol. 2019;88:513–526. doi: 10.1016/j.tifs.2019.04.011. - DOI

[6] Nazir M., Arif S., Khan R.S., Nazir W., Khalid N., Maqsood S. Opportunities and Challenges for Functional and Medicinal Beverages: Current and Future Trends. Trends Food Sci. Technol. 2019;88:513–526. doi: 10.1016/j.tifs.2019.04.011. - DOI

[7] Vilas-Boas A.A., Pintado M., Oliveira A.L.S. Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns. Foods. 2021;10:1564. doi: 10.3390/foods10071564. - DOI - PMC - PubMed

[8] Vilas-Boas A.A., Pintado M., Oliveira A.L.S. Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns. Foods. 2021;10:1564. doi: 10.3390/foods10071564. - DOI - PMC - PubMed

[9] Routray W., Orsat V. Nutrients in Beverages. Elsevier; Amsterdam, The Netherlands: 2019. Agricultural and Food Industry By-Products: Source of Bioactive Components for Functional Beverages; pp. 543–589.

[10] Routray W., Orsat V. Nutrients in Beverages. Elsevier; Amsterdam, The Netherlands: 2019. Agricultural and Food Industry By-Products: Source of Bioactive Components for Functional Beverages; pp. 543–589.

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Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends

Affiliations

Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends

Authors

Affiliations

Abstract

Conflict of interest statement

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References

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