Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends
Ana A. Vilas-Boas,
Daniela Magalhães,
Débora A. Campos,
Sebastiano Porretta,
Giovanna Dellapina,
Giovanna Poli,
Yildiray Istanbullu,
Sema Demir,
Ángel Martínez San Martín,
Presentación García-Gómez,
Reda S. Mohammed,
Faten M. Ibrahim,
El Sayed El Habbasha,
Manuela Pintado
Affiliations
Ana A. Vilas-Boas
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
Daniela Magalhães
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
Débora A. Campos
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
Sebastiano Porretta
Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy
Giovanna Dellapina
Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy
Giovanna Poli
Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy
Yildiray Istanbullu
Central Research Institute of Food and Feed Control, Adalet M, 1. Hürriyet Cd. No:128, 16160 Osmangazi, Bursa, Turkey
Sema Demir
Central Research Institute of Food and Feed Control, Adalet M, 1. Hürriyet Cd. No:128, 16160 Osmangazi, Bursa, Turkey
Ángel Martínez San Martín
National Technological Centre for the Food and Canning Industry (CTNC), C. Concordia, s/n, 30500 Molina de Segura, Murcia, Spain
Presentación García-Gómez
National Technological Centre for the Food and Canning Industry (CTNC), C. Concordia, s/n, 30500 Molina de Segura, Murcia, Spain
Reda S. Mohammed
Pharmacognosy Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo P.O. Box 12622, Egypt
Faten M. Ibrahim
Medicinal and Aromatic Plants Research Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo P.O. Box 12622, Egypt
El Sayed El Habbasha
Field Crops Research Department, National Research Centre, Cairo P.O. Box 12622, Egypt
Manuela Pintado
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
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.
