International Journal of Biological Macromolecules, Год журнала: 2024, Номер 285, С. 137951 - 137951
Опубликована: Ноя. 30, 2024
Язык: Английский
Food Chemistry X, Год журнала: 2025, Номер 25, С. 102199 - 102199
Опубликована: Янв. 1, 2025
Fermented millet beverages are gaining attention as a sustainable and nutritious alternative to traditional functional foods, combining the nutritional benefits of millets with transformative effects fermentation. This review explores microbial dynamics, biochemical changes, health these beverages. Fermentation boosts nutrient bioavailability, reduces anti-nutritional factors, produces bioactive compounds like antioxidants probiotics that support gut health, metabolism, immunity. It also enhances synthesis vitamins, minerals, peptides, offering potential for managing chronic conditions. Key factors such temperature, pH, oxygen levels, substrate composition influence fermentation, specific microorganisms enhancing both sensory qualities. These align sustainability goals, thrive in resource-limited environments, their gluten-free nature caters dietary needs, including those celiac disease. The highlights cultural significance while advocating integration into modern markets commercial viability.
Язык: Английский
Процитировано
0
BIO Web of Conferences, Год журнала: 2025, Номер 159, С. 01003 - 01003
Опубликована: Янв. 1, 2025
The COVID-19 pandemic has increased public consciousness of the significance ensuring food safety and promoting good health. butterfly pea flower (Clitoria ternatea) is recognized for its therapeutic properties, as it harbors valuable components that promote health, notably a rich concentration antioxidants. This study aims to analyze changes in phytochemical content beverages with without preservatives during storage at different temperatures. method involved preparing addition sodium benzoate concentrations 0 mg/L, 200 400 600 which were then stored temperatures 4°C, 27°C, 45°C five weeks. Weekly analyses performed quantify levels vitamin C, anthocyanins, free radical inhibition activity. sensory properties also conducted compare hedonic between preserved non-preserved beverages. findings indicated pH tended maintain stability period. However, there was notable reduction C concentration. level anthocyanin reduced, particularly when higher radicals showed substantial variance among treatments. Sensory including color aroma, remained generally preferred by panelists both Overall, effective maintaining storage.
Язык: Английский
Процитировано
0
Journal of Food Science, Год журнала: 2025, Номер 90(3)
Опубликована: Март 1, 2025
Meal replacement beverages (MRBs) are consumed by a wide variety of consumers for different reasons. This study evaluated how younger adults (n = 62; aged 18-35) and older 63; 65 or older) perceive MRBs. The participants started identifying they define Then, the sensory properties five chocolate-flavored MRBs using hedonic scales check-all-that-apply (CATA) method. Participants also identified which factors were important when consuming purchasing highlighted that should be filling (high satiety) have nutritional benefits. Both groups separated based on their ingredients (plant-based dairy-based) liked sweet, chocolatey, creamy, salty. adults' liking decreased due to perception astringency, while bitterness off-flavors. placed greater importance fiber content, diabetic friendly, satiety, calcium content than adults, interested in plant-based vegan more so adults. Overall, similar between two groups, but consumption differed. PRACTICAL APPLICATION: Understanding consumption, as well MRBs, allow food industry create new varieties well-liked ages. Furthermore, this currently conceptualize why consume
Язык: Английский
Процитировано
0
IOP Conference Series Earth and Environmental Science, Год журнала: 2025, Номер 1490(1), С. 012054 - 012054
Опубликована: Апрель 1, 2025
Abstract The transformation of food systems is necessary to ensure availability, strengthen resilience, and guarantee nutritional security. One supporting trend this the growing public interest in functional beverages. This study explores potential business challenges beverages at SME level. It a descriptive-analytical utilizing survey observation techniques. samples comprise 105 owners Solo Raya (Surakarta its vicinity), selected using simple random sampling. Data were analyzed with descriptive data analysis method. results show that SMEs’ perception beverage businesses falls into high category. indicates have good prospects for development, as they offer broad market opportunities promote health. moderate, particularly related production technology, which remains largely conventional, limited adoption digital marketing among SMEs. To address these harness beverages, SMEs should focus on several development strategies: enhancing quality, innovating products, improving packaging, modifying approaches, advancing human resource capabilities, participating events, seeking government support.
Язык: Английский
Процитировано
0
Frontiers in Sustainable Food Systems, Год журнала: 2024, Номер 8
Опубликована: Ноя. 25, 2024
The widespread use of plastics in beverage packaging has led to the accumulation microplastics (MPs) and nanoplastics (NPs) beverages, which poses significant environmental health hazards. This review explores sources, entry pathways, risk factors for MPs NPs emphasizing their toxicological profiles harmful effects on human environment. Methods detecting beverages are discussed, highlighting need standardized testing protocols. Furthermore, future solution strategies, challenges, preventive measures mitigating MP NP contamination proposed, including advanced filtration systems, development alternative materials, strengthening regulatory standards. Collaborative efforts among industry stakeholders, scientific institutions, policymakers essential address this complex issue ensure safety purity consumers worldwide.
Язык: Английский
Процитировано
0
International Journal of Biological Macromolecules, Год журнала: 2024, Номер 285, С. 137951 - 137951
Опубликована: Ноя. 30, 2024
Язык: Английский
Процитировано
0