Fernandes Filipa A, Roriz Custódio, Calhelha Ricardo C, Rodrigues Paula, Pires Tânia C S P, Prieto Miguel A, Ferreira Isabel C F R, Barros Lillian, Heleno Sandrina A
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Grupo de Nutrición y Bromatología, Departamento de Química Analítica y Alimentaria, Facultad de Ciencias de Ourense, Universidad de Vigo-Ourense Campus, E-32004 Ourense, Spain.
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Food Chem. 2025 Apr 30;472:142813. doi: 10.1016/j.foodchem.2025.142813. Epub 2025 Jan 10.
Plant-based beverages are gaining attention due to their potential to offer sustainable and health-promoting alternatives to traditional dairy products. This study aimed to develop a dehydrated functional plant-based beverage composed of tigernut tubers (Cyperus esculentus L.), mukua pulp (Adansonia digitata L.), and thermal water. All matrices and the final beverage were fully characterized in terms of physical properties, nutritional value, chemical parameters, mineral content, and bioactive capacity (antioxidant, antimicrobial, antiproliferative and hypocholesterolemic effects). Microbiological safety was ensured. To promote zero waste, by-product from the beverage development was characterized for potential applications. The ingredients used to develop the plant-based beverage showed a rich nutritional, chemical and bioactive profile, resulting in a beverage with high levels of unsaturated fatty acids, proteins, and vitamin E. This beverage demonstrated functional potential with antioxidant and hypocholesterolemic effects and no toxicity in in vitro screening, positioning it as a promising functional plant-based product with commercial viability.
植物基饮料因其有潜力为传统乳制品提供可持续且促进健康的替代品而受到关注。本研究旨在开发一种由油莎豆块茎（Cyperus esculentus L.）、猴面包果肉（Adansonia digitata L.）和温泉水组成的脱水功能性植物基饮料。对所有原料及最终饮料的物理性质、营养价值、化学参数、矿物质含量和生物活性能力（抗氧化、抗菌、抗增殖和降胆固醇作用）进行了全面表征。确保了微生物安全性。为促进零浪费，对饮料开发过程中的副产品进行了表征以探索其潜在用途。用于开发植物基饮料的原料展现出丰富的营养、化学和生物活性特征，制成的饮料含有高水平的不饱和脂肪酸、蛋白质和维生素E。该饮料在体外筛选中表现出抗氧化和降胆固醇作用的功能潜力且无毒性，使其成为一种具有商业可行性的、有前景的功能性植物基产品。
