School of Biotechnology, Kalinga Institute of Industrial Technology, Deemed to be University, Bhubaneswar, India.
Crit Rev Food Sci Nutr. 2021;61(12):2034-2046. doi: 10.1080/10408398.2020.1769021. Epub 2020 May 25.
On-the-go beverages that may deliver health, increase stamina, reduce stress and provide longevity have captivated consumers and catapulted the food industry into the era of functional food and beverages. The industry initially responded with rapid growth. However, with time product diversification has become somewhat compromised, since most products contain the same bioactive components. Advancement in product technology has to be backed with research. Mere fortification of tea, juices and water, without any scientific evaluation of their functionality, has to be discouraged. Fruits and vegetable juices are excellent matrices for delivery of physiologically active component. Science backed designing will get us closer to tailoring fruits and vegetable juices into 'smart' beverages. As a case study two fruit-based products, probiotic and fruit wines (non-grape) have been considered here. This review explores the possibility of what more may be done to take the fruit and vegetable beverages to next step.
即饮型饮品具有保健功效、增强体力、缓解压力和延年益寿等功能，这些特点吸引了消费者的关注，也推动了食品行业进入功能食品和饮料的时代。该行业最初呈现快速增长态势。然而，随着时间的推移，产品的多样化在某种程度上受到了影响，因为大多数产品都含有相同的生物活性成分。产品技术的进步必须以研究为支撑。仅仅通过强化茶、果汁和水，而不科学地评估其功能，是不可取的。水果和蔬菜汁是输送具有生理活性成分的优良基质。有科学依据的设计将使我们更接近于将水果和蔬菜汁打造成“智能”饮料。作为案例研究，这里考虑了两种基于水果的产品，益生菌和水果酒（非葡萄）。本综述探讨了进一步提升果蔬饮料的可能性。
