Vajdovich Dorottya Krisztina, Csajbókné Csobod Éva, Benedek Csilla
Health Sciences Division, Doctoral College, Semmelweis University, 1085 Budapest, Hungary.
Department of Dietetics and Nutritional Sciences, Faculty of Health Sciences, Semmelweis University, 1085 Budapest, Hungary.
Foods. 2025 Jun 12;14(12):2080. doi: 10.3390/foods14122080.
The demand for functional beverages has increased significantly in recent years as society places more and more emphasis on healthy lifestyles and disease prevention. Functional beverages may contain various health-promoting, bioactive compounds (e.g., antioxidants, vitamins, minerals, prebiotics, probiotics, proteins, etc.). These ingredients originate from sources including fruits (e.g., red berries), vegetables (e.g., spinach), nuts (e.g., flaxseeds), and herbs (e.g., turmeric), or can be added as separate components (e.g., prebiotics). Their nutritional properties qualify pseudocereals (quinoa, buckwheat, and amaranth) as ideal bases for functional beverages. They are high in antioxidants (e.g., polyphenols), vitamins (e.g., folate), and minerals (e.g., iron). Their high protein content (5.7-25.3%, about three times higher than that of maize) improves the nutritional profile of plant-based drinks. They have a balanced protein and amino acid composition, as they contain all the essential amino acids (among which lysine is present in high amounts) and are gluten-free. The in vitro protein digestibility of pseudocereals is also outstanding (PDCAAS: quinoa (0.85), amaranth (0.70), and buckwheat (0.78), while those for wheat, rice, and maize are 0.42, 0.56, and 0.47, respectively). Given these benefits, trends in producing and consuming plant-based, especially pseudocereal-based, functional beverages are highlighted in the present review.
近年来，随着社会越来越重视健康的生活方式和疾病预防，对功能性饮料的需求显著增加。功能性饮料可能含有各种促进健康的生物活性化合物（如抗氧化剂、维生素、矿物质、益生元、益生菌、蛋白质等）。这些成分来源于水果（如红莓）、蔬菜（如菠菜）、坚果（如亚麻籽）和草药（如姜黄）等来源，或者可以作为单独的成分添加（如益生元）。它们的营养特性使伪谷物（藜麦、荞麦和苋菜）成为功能性饮料的理想基础。它们富含抗氧化剂（如多酚）、维生素（如叶酸）和矿物质（如铁）。它们的高蛋白含量（5.7-25.3%，约为玉米的三倍）改善了植物性饮料的营养成分。它们的蛋白质和氨基酸组成平衡，因为它们含有所有必需氨基酸（其中赖氨酸含量很高）且不含麸质。伪谷物的体外蛋白质消化率也很出色（蛋白质消化率校正氨基酸评分：藜麦为0.85，苋菜为0.70，荞麦为0.78，而小麦、大米和玉米的分别为0.42、0.56和0.47）。鉴于这些益处，本综述重点介绍了生产和消费植物性尤其是伪谷物基功能性饮料的趋势。
