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Beverages
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Antioxidant Activity Research and Bioactive Compounds in Beverages
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Antioxidant Activity Research and Bioactive Compounds in Beverages

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (12 March 2020) | Viewed by 30281

Special Issue Editor

Dr. Elena Alañon

E-Mail Website
Guest Editor
Department of Analytical Chemistry and Food Technology, Faculty of Sciences, University of Castilla-La Mancha, Ciudad Real, 13071, Spain
Interests: Beverages, wine, antioxidant activity, phenolic compounds, green extraction techniques, liquid chromatography, gas chromatography, mass spectrometry, functional foods, human intervention studies
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,                

I am delighted to inform you about a new Special Issue on “Antioxidant Activity Research and Bioactive Compounds in Beverages”.

Antioxidants and bioactive compounds present in food have recently gained increased interest among consumers and the scientific community due to their benefits for human health. Natural antioxidants seem to play a very important role in reducing the concentration of free radicals, preventing the oxidation processes implicated in the development of multiple diseases. However, the diversity of methodologies used to evaluate natural antioxidants has led to widely conflicting results due to the different chemistry principles underlying these methods. Therefore, a valid evaluation of antioxidant capacity requires the use of several methods with different mechanisms for inhibiting oxidation.

Fruits, vegetables and all drinks derived from these commodities are the main sources of natural antioxidants due to their high content of bioactive compounds (i.e. polyphenols, carotenoids, plant sterols, etc.). The beneficial consumption of some beverages—such as wine, juices, beer, tea, coffee, cocoa, or even milk beverages, among others—has been verified. However, some aspects regarding bioavailability, metabolism, fermentation and excretion have not been fully elucidated.

In this Special Issue, we will publish papers that expand the boundaries of our existing knowledge in this field. Antioxidant activity research includes the following interconnected aspects: bioactive compounds, health, fruit and vegetable production, milk beverages, manufacturing, industrial, economic and social aspects. Considering the whole supply chain, from producers to consumers, we encourage academics, researchers and practitioners to focus their attention on antioxidant activity research and bioactive compounds in beverages and their beneficial health effects.

I look forward to receiving your contributions.

Dr. Elena Alañon
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Chemical characterization of bioactive compounds from beverages
  • Antioxidant properties of beverages
  • Bioactive compounds of beverages: phenolic, carotenoids, sterols…
  • Milk beverages: bioactive peptides
  • Effect of maturation, agricultural practices and beverages manufacturing on antioxidant properties
  • Absorption, metabolism and bioavailability
  • Epidemiological studies
  • Antioxidant mechanisms
  • Functional properties
  • By-products from beverage industries as a natural source of bioactive compounds

Published Papers (4 papers)

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Research

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16 pages, 4984 KiB  
Article
Red Rooibos Tea Stimulates Osteoblast Mineralization in a Dose-Dependent Manner
by Michael D. McAlpine, William Gittings, Adam J. MacNeil and Wendy E. Ward
Beverages 2019, 5(4), 69; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages5040069 - 03 Dec 2019
Cited by 5 | Viewed by 4826
Abstract
Most studies show a positive association between higher tea intake and bone mineral density (BMD), while associations with fracture are inconclusive. Although a few studies have investigated the potential effects of rooibos tea on the bone cell metabolism, only 1 or 2 doses [...] Read more.
Most studies show a positive association between higher tea intake and bone mineral density (BMD), while associations with fracture are inconclusive. Although a few studies have investigated the potential effects of rooibos tea on the bone cell metabolism, only 1 or 2 doses were tested or specific flavonoids were evaluated in isolation. A dose-response study is needed to comprehensively identify whether a level that modulates bone cell activity is associated with dietary or supplemental levels of red rooibos (RR) tea. We investigated if RR tea stimulates mineralization in a dose-dependent manner. Mineralization was induced in Saos-2 cells in the presence of RR tea (0.1–10 µg/mL of polyphenols) or control (dH2O) for 5 days. Cell activity, mRNA, protein expression and activity of key regulators of mineralization were measured. A positive dose-dependent relationship was observed between RR tea concentration and mineralization accompanied with similar trends in cell activity. With high concentrations of tea, protein expression of enzymes directly regulating mineralization (ALP and NPP1) were unchanged but ALP activity was significantly elevated. Osteopontin (OPN) was significantly downregulated midway through mineralization while sclerostin (SOST) was upregulated in response to higher concentrations of RR tea. In conclusion, RR tea stimulated osteoblast mineralization in a dose-dependent manner and were accompanied with downregulation of OPN, increased ALP activity, and increased cell activity. Full article
(This article belongs to the Special Issue Antioxidant Activity Research and Bioactive Compounds in Beverages)
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8 pages, 1399 KiB  
Article
Antioxidant Properties of Thai Traditional Herbal Teas
by Pratchaya Tipduangta, Jakaphun Julsrigival, Kritsaya Chaithatwatthana, Nusrin Pongterdsak, Pramote Tipduangta and Sunee Chansakaow
Beverages 2019, 5(3), 44; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages5030044 - 02 Jul 2019
Cited by 6 | Viewed by 5973
Abstract
Recipes for Thai traditional herbal teas have been formulated based on Thai traditional medicine, which tries to achieve a balance of the body’s elements (fire, water, wind and earth) in each season. This study aims to assess the benefits of Thai traditional herbal [...] Read more.
Recipes for Thai traditional herbal teas have been formulated based on Thai traditional medicine, which tries to achieve a balance of the body’s elements (fire, water, wind and earth) in each season. This study aims to assess the benefits of Thai traditional herbal teas through evaluating their antioxidant properties and measuring the satisfaction levels of healthy volunteers. Antioxidant activity tests performed on 11 tea recipes and on green tea (positive control) included 2,2-diphenyl-1-picrylhydrazyl (DPPH), a radical scavenging assay and a 2,2’-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) assay. In addition, total phenolic contents were determined using a Folin-Ciocalteu assay. Tests of satisfaction were performed on volunteer subjects aged between 18 and 30 years old, using the criteria of color, flavor, taste and overall satisfaction. Among the 11 tea recipes tested, the summer recipe 1 containing Aegle marmelos (L.) Correa, Stevia rebaudiana (Bert.) Bertoni, Pandanus amaryllifolius Roxb. and Morus alba L. demonstrated the most promising antioxidant properties (p > 0.05) and a phenolic content (p > 0.05), which was comparable to green tea. Furthermore, it got the highest satisfaction scores in every assessed category. Therefore, this study shows that Thai traditional herbal teas, developed based on the concepts of Thai traditional medicine, could be a good choice for people looking for health-promoting beverages. Full article
(This article belongs to the Special Issue Antioxidant Activity Research and Bioactive Compounds in Beverages)
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9 pages, 816 KiB  
Article
Quality Acceptability, Nutritional Composition and Antioxidant Properties of Carrot-Cucumber Juice
by Taiwo Ayodele Aderinola and Kemi Elizabeth Abaire
Beverages 2019, 5(1), 15; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages5010015 - 01 Feb 2019
Cited by 15 | Viewed by 7410
Abstract
Fresh vegetables (carrot and cucumber) were juiced using a juice extractor. The extracted juice was then divided into five varying proportions: A (100% carrot juice), B (80% carrot, 20% cucumber), C (70% carrot, 30% cucumber), D (50% carrot, 50% cucumber) and E (100% [...] Read more.
Fresh vegetables (carrot and cucumber) were juiced using a juice extractor. The extracted juice was then divided into five varying proportions: A (100% carrot juice), B (80% carrot, 20% cucumber), C (70% carrot, 30% cucumber), D (50% carrot, 50% cucumber) and E (100% cucumber). The juice blends were then analyzed for proximate, mineral and vitamin compositions. The phytochemical and the antioxidant properties were also determined. The proximate composition result revealed very high moisture (82.03–83.85%), relatively low carbohydrate (5.23–10.57%) and very low crude protein (1.75–4.14%) contents. For the micronutrients, potassium (14.70–32.10 mg/100 mL) and vitamin C (14.48–24.48 mg/100 mL) were more predominant when compared to the other micronutrients that were determined. The pH was mildly acidic (5.90–6.21) and the Brix value ranged between 3.51 and 7%. The antioxidant result indicated that better bioactivity could be obtained from the blends than the individual juices. While there were no statistically significant differences in the sensory properties of the juices, the 100% carrot juice was rated higher in all the attributes evaluated. Therefore, it was concluded that a blend of carrot and cucumber at a 50:50 ratio offered comparable nutritional and better antioxidative quality when compared to other blends. Full article
(This article belongs to the Special Issue Antioxidant Activity Research and Bioactive Compounds in Beverages)
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Review

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15 pages, 2929 KiB  
Review
Grape Infusions: The Flavor of Grapes and Health-Promoting Compounds in Your Tea Cup
by Alice Vilela and Teresa Pinto
Beverages 2019, 5(3), 48; https://doi.org/10.3390/beverages5030048 - 01 Aug 2019
Cited by 13 | Viewed by 11435
Abstract
Traditionally, tea, a beverage made from the processed leaves of the tea plant, Camellia sinensis, and herbal infusions have been primarily consumed for their pleasant taste. Nowadays, they are also consumed because they contain nutraceutical compounds, such as polyphenols. Grapes and grape/wine [...] Read more.
Traditionally, tea, a beverage made from the processed leaves of the tea plant, Camellia sinensis, and herbal infusions have been primarily consumed for their pleasant taste. Nowadays, they are also consumed because they contain nutraceutical compounds, such as polyphenols. Grapes and grape/wine sub-products such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of health-promoting compounds, presenting a great potential for the development of new beverages. Therefore, these grape/wine sub-products are used in the beverage sector for the preparation of infusions, tisanes, and decoctions. Besides polyphenols, fermented grapes, skins, and seeds, usually discarded as waste, are enriched with other health-promoting/nutraceutical compounds, such as melatonin, glutathione, and trehalose, among others, which are produced by yeasts during alcoholic fermentation. In this review, we summarize the benefits of drinking herbal infusions and discuss the potential application of some grapevine fermentation waste products in the production of healthy beverages that we can call grape infusions. Full article
(This article belongs to the Special Issue Antioxidant Activity Research and Bioactive Compounds in Beverages)
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