Abstract

On-the-go beverages that may deliver health, increase stamina, reduce stress and provide longevity have captivated consumers and catapulted the food industry into the era of functional food and beverages. The industry initially responded with rapid growth. However, with time product diversification has become somewhat compromised, since most products contain the same bioactive components. Advancement in product technology has to be backed with research. Mere fortification of tea, juices and water, without any scientific evaluation of their functionality, has to be discouraged. Fruits and vegetable juices are excellent matrices for delivery of physiologically active component. Science backed designing will get us closer to tailoring fruits and vegetable juices into ‘smart’ beverages. As a case study two fruit-based products, probiotic and fruit wines (non-grape) have been considered here. This review explores the possibility of what more may be done to take the fruit and vegetable beverages to next step.

摘要

可以提供健康、增加耐力、减轻压力和延长寿命的便携式饮料吸引了消费者，并将食品行业推向了功能性食品和饮料时代。该行业最初以快速增长做出反应。然而，随着时间的推移，产品多样化已经有所妥协，因为大多数产品都含有相同的生物活性成分。产品技术的进步必须得到研究的支持。不鼓励仅对茶、果汁和水进行强化，而没有对其功能进行任何科学评估。水果和蔬菜汁是输送生理活性成分的极好基质。科学支持的设计将使我们更接近于将水果和蔬菜汁定制成“智能”饮料。作为案例研究两种水果产品，这里考虑了益生菌和果酒（非葡萄）。这篇综述探讨了采取更多措施将水果和蔬菜饮料推向下一步的可能性。