Table 2.
A review of the main phytochemical fortification conditions in beverages.
| Beverage Type and Components | Fortification Conditions | Optimum Conditions |
Shelf Life | Results | Reference |
|---|---|---|---|---|---|
| Apple and orange juices |
Encapsulation of folic acid (synthesised) in mesoporous silica particles | Encapsulated | - | Improved stability Controlled release after consumption by modifying vitamin bioaccessibility |
[116] |
| Apple and orange juices |
Free and microencapsulated L. acidophilus (10 and 30%) | Microencapsulated | 63 d at 4 °C | Extended survival | [117] |
| Blackberry juice | Glutathione, galacturonic acid, diethylenetriaminepentaacetic acid, and tannic acid (500 mg/L) | Glutathione | 5 weeks at 30 °C | Great retention of the anthocyanin content | [118] |
| Blueberry juice | Lactobacillus plantarum strain J26 | L. plantarum | - | Increased TPC by 43% Increased anthocyanin content by 15% |
[119] |
| Carrot juice | Pomegranate peel extract obtained by HPP (0–2.5 mg/mL) | 2.5 mg/mL | 42 d at 4 °C | Higher TAC Improved microbial safety |
[120] |
| Carrot juice | Carrot shreds under combination of UV-C (4 kJ/m2) and 72 h at 15 °C in air or hyperoxia (80 kPa O2) conditions | Non-UV-C + 80 kPa O2 (72 h at 15 °C) | 14 d at 5 °C | Increased TPC by 2060% Good microbial quality |
[121] |
| Carrot juice | Carrot slices, peeled and unpeeled (48 h at 15 °C) + blanching (80 °C; 6 min) | Unpeeled carrot slices + blanching | - | Increased by 3600 and 195% in chlorogenic and TPC, respectively Increased minerals by 7–40% |
[122] |
| Chokeberry juice | Lacticaseibacillus paracasei strain SP5 (10 g/mL) | L. paracasei | 4 weeks at 4 °C | Increased TPC by 49% | [123] |
| Cranberry juice | 0–10% (v/v) of pale brewers’ spent grains (BSG) 0–10% (v/v) of black BSG |
10% of pale or black BSG | - | Increased TAC by 120% | [124] |
| Date-puree nectar |
Spirulina (0–20%) | 10% of spirulina | - | Higher total sugar and carotenoid contents Better sensory attributes |
[125] |
| Emmer-based beverage | Lactiplantibacillus plantarum 2035 + blueberry, aronia or grape juice | L. plantarum + aronia juice | 4 weeks at 4 °C | Higher TPC and TAC High viable counts during storage |
[126] |
| Grape-broccoli-cucumber smoothie | 2.2% of alga (sea lettuce, kombu, wakame, thongweed, dulse, Irish moss, nori, chlorella, or spirulina) | Chlorella and spirulina |
24 d at 5 °C | The highest vitamin C content High fucose content for thongweed, kombu, and wakame-based smoothies |
[127] |
| Melon juice | (−) Epicatequin (1.25–5 g/mL) | 2.5 g/mL | 10 d at 4 °C | Increased TPC by 724% | [128] |
| Multi-fruit juice byproducts | Ginger and apple (50:50, w/w) and apple, carrot, beet, and ginger (50:29:20:1, w/w) juice obtained by fresh and freeze-dried byproducts | Ginger and apple juice obtained by freeze-dried by-products | - | Higher TPC, TAC, and flavonoids | [129] |
| Orange- apple-carrot-beet smoothie |
Beet leaf extract (30% v/v) | Beet leaf extract (30%) | 21 d at 5 °C | Increased TPC content by 50% High TAC |
[130] |
| Orange-celery-carrot-lemon juice | Fermentation by L. plantarum strain HFC8 | L. plantarum | - | Low mesophilic aerobic bacteria and yeast and mould counts Increased TPC, flavonoid, and anthocyanin content |
[131] |
| Pasteurised broccoli juice | Fermentation by Pediococcus pentosaceus (isolated from fermented cherry juice and pickled pig’s ear) |
P. pentosaceus of animal origin |
- | Increase riboflavin and β-carotene content Decrease free amino acids Both obtained high sulforaphane content |
[132] |
| Pasteurised cucumber juice |
Cinnamon, clove, mint, and ginger extracts (200–800 µg/mL) | 200 µg/mL of clove extract | 6 months RT | Better sensory attributes Higher TPC and flavonoid content Good retention for 6 months |
[133] |
| Pasteurised peach juice |
Lactobacillus acidophilus PTCC 1643 and Lactobacillus fermentum PTCC 1744 |
L. acidophilus | - | Inhibited Maillard reaction by 36.7%; 38.5% of anti-inflammatory activity Increased TAC by 74% |
[134] |
| Pineapple- banana-apple smoothie |
Moringa leaves (0–4.5%) | 4.5% of moringa leaves | - | Increased vitamin C and E by 227% and 102%, respectively Highest TPC and TAC Lower sensorial quality |
[135] |
| Pomegranate juice | 0–0.1% of fish oil microcapsules by complex coacervation | 0.1% fish oil microcapsules | 42 d at 4 °C | 16% of eicosapentaenoic acid and 11% of docosahexaenoic acid were released after 42 d Good sensory quality up to 0.07% microcapsules |
[136] |
| Spinach-green apple-cucumber smoothie | 2.5% of alga (Chlorella vulgaris and Dunaliella salina) | D. salina | 28 d at 5 °C | Higher TPC and TAC Great sensory attributes |
[137] |
| Strawberry- banana smoothie |
Olive leaf extract (-OLE- 0–25 mg/100 g) + Sucrose (0–4 g/100 g)/sodium cyclamate (0–114.4 mg/100 g)/sodium chloride (0–40 mg/100 g) |
OLE (20 mg/100 g) + sodium chloride (40 mg/100 g) | - | High TPC 40% less bitter taste perception |
[138] |
| Tomato juice | Polyphenols from 0.5% of tomato extracts |
Tomato extract (0.5%) | - | High TPC, lycopene, and β-carotene contents | [139] |
| Watermelon- apple-banana smoothie |
Mint leaf extract (0–8%) | Mint leaf extract (8%) | - | High vitamin A, C, flavonoid, and TPC | [140] |
| Watermelon juice | Citric acid, malic acid, or lemon juice (pH = 3.8) | Non-centrifuged and addition of citric acid or lemon juice (pH = 3.8) |
20 d at 4° C | Retention of sensory and functional qualities | [141] |
TPC: total phenolic content; TAC: total antioxidant capacity; RT: room temperature.