ReviewBioengineered2021
Functional foods as a formulation ingredients in beverages: technological advancements and constraints.
Review in Bioengineered, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed, 37 citations in OpenAlex.
- Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety.Food science & nutrition · 2026Review
- Mushrooms as Sustainable Protein Alternatives: Nutritional-Functional Characterization and Innovative Applications in Meat Analogs, Functional Snacks, and Beverages.Foods (Basel, Switzerland) · 2026Review
- Gender and age disparities in attitude and preferences of probiotic and prebiotic-rich foods and supplements among adults in Saudi Arabia.Frontiers in public health · 2026Article
- Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications - Review.Food chemistry: X · 2025Review
- Bioactive Food Proteins: Bridging Nutritional and Functional Benefits with Sustainable Protein Sources.Foods (Basel, Switzerland) · 2025Review
- Article
- Pseudocereal-Based Functional Beverages: Main Properties and Nutritional Evaluation with an Emphasis on Amino Acid Content: A Review.Foods (Basel, Switzerland) · 2025Review
- Article
- Influence of gut bacteria on type 2 diabetes: Mechanisms and therapeutic strategy.World journal of diabetes · 2025Article
- The effects of functional biscuits on intestinal mucosal microbiota composition, brain function, and antioxidant activity.Bioscience of microbiota, food and health · 2025Article
- Advances in Yeast Probiotic Production and Formulation for Preventative Health.Microorganisms · 2024Review
- Gut Dysbiosis and Diabetic Foot Ulcer: Role of Probiotics.Pharmaceutics · 2022Review
- The Advent of Nutrigenomics: A Narrative Review with an Emphasis on Psychological Disorders.Preventive nutrition and food science · 2022Review
- Peptide candidates for the development of therapeutics and vaccines against β-coronavirus infection.Bioengineered · 2022Review
- Awareness, Knowledge, and Interest about Prebiotics-A Study among Romanian Consumers.International journal of environmental research and public health · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today's world. This food concept, precisely referred to as functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health. This review primarily focuses on functional foods as functional additives in beverages and other food items that can regulate the human immune system and avert any possibility of contracting the infection. Many safety concerns must be resolved during their administration. Functional foods must have an adequate amount of specific probiotic strain(s) during their use and storage, as good viability is needed for optimum functionality of the probiotic. Thus, when developing novel functional food-based formulations, choosing a strain with strong technological properties is crucial. The present review focused on probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body. Moreover, a comprehensive overview of the regulative and safety issues of probiotics-based foods and beverages formulations.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.