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Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

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Department of Biotechnology, Sari Agriculture Science and Natural Resource University, 9th km of Farah Abad Road, Sari 48181 68984, Mazandaran, Iran
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Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, Polo III-Saúde, 3000-548 Coimbra, Portugal
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CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Roma, Italy
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Department of Endocrinology, Hospital São João, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal
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Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
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Authors to whom correspondence should be addressed.
Received: 11 February 2020 / Revised: 6 April 2020 / Accepted: 13 April 2020 / Published: 20 April 2020
(This article belongs to the Special Issue Wide World of Beverage Research: Reviews of Current Topics)
The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities. View Full-Text
Keywords: beverages; probiotics; health; functional food; prebiotics; synbiotics beverages; probiotics; health; functional food; prebiotics; synbiotics
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MDPI and ACS Style

Nazhand, A.; Souto, E.B.; Lucarini, M.; Souto, S.B.; Durazzo, A.; Santini, A. Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics. Beverages 2020, 6, 26. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020026

AMA Style

Nazhand A, Souto EB, Lucarini M, Souto SB, Durazzo A, Santini A. Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics. Beverages. 2020; 6(2):26. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020026

Chicago/Turabian Style

Nazhand, Amirhossein, Eliana B. Souto, Massimo Lucarini, Selma B. Souto, Alessandra Durazzo, and Antonello Santini. 2020. "Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics" Beverages 6, no. 2: 26. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020026

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