Berry beverages: From bioactives to antidiabetes properties and beverage processing technology

Abstract

Abstract Beverages with nutritional functional properties constitute one of the fastest‐growing segments in the food industry. Beverages produced with berries as raw materials, owing to their richness in various beneficial substances (such as fiber, vitamins, minerals, and bioactive phytochemicals), have emerged as integral components of nutritional functional beverages. In this review, we summarize the bioactive polyphenols present in berry beverages and discuss the potential properties of berries from an antidiabetic perspective. The application and impact of new technologies in the processing and production of berry beverages are also explored. Additionally, the review addresses the challenges and prospects faced by industrial development in berry beverage production. Our objective is to provide valuable information for food researchers and the berry beverage production industry, facilitating the production of highly nutritious drinks that appeal to consumers.

Keywords

• anthocyanins
• antidiabetic activity
• berry beverages
• Berry fruits
• polyphenols
• processing technology