ReviewFoods (Basel, Switzerland)2022
Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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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.
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Who cites it
12 citing papers in PubMed.
- Storage-Induced Changes in Phenolic Profile and Antioxidant Capacity of Functional Blueberry Beverages Enriched With Propolis.Food science & nutrition · 2026Article
- Combinational effect of gamma irradiation and sustainable bioactive absorbent bacterial cellulose pads impregnated with tangerine essential oil against some bacterial fish fillet-borne pathogens.Bioresources and bioprocessing · 2026Article
- Cascade Valorisation of Lemon Processing Residues (Part II): Integrated Biorefinery Design, Circular Economy, and Techno-Economic Feasibility.Foods (Basel, Switzerland) · 2026Review
- Flavonoid-Rich Extracts from Lemon and Orange By-Products: Microencapsulation and Application in Functional Cookies.Foods (Basel, Switzerland) · 2025Article
- Process Optimization of Thawed Cloudy Huyou Juice Clarification Using a Composite of Carboxymethyl Chitosan and Sodium Alginate.Foods (Basel, Switzerland) · 2025Article
- Comparison of physicochemical, phytochemical, and volatile profiles, and bioactivities of citrus wines brewed from different varieties.Food chemistry: X · 2025Article
- Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: EnhancingFoods (Basel, Switzerland) · 2025Article
- Sequential Pulsed Light and Ultrasound Treatments for the Inactivation ofFoods (Basel, Switzerland) · 2024Article
- Review
- Hesperidin from Orange Peel as a Promising Skincare Bioactive: An Overview.International journal of molecular sciences · 2024Review
- Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review.Foods (Basel, Switzerland) · 2023Review
- Exploring the potential nutritional role of bioflavonoids in exercise rehabilitation: a kinematic perspective.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
14 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The food industries are interested in developing functional products due to their popularity within nutritional and healthy circles. Functional fruit-based beverages represent one of the fast-growing markets due to the high concentrations of bioactive compounds (BCs), which can be health promoters. Hence, functional beverages based on citrus fruits are a potential way to take advantage of their nutritional and bioactive properties that could attract the interest of consumers. In order to ensure microbial and quality stability, the beverages are subjected to preservation treatment; however, the application of high temperatures leads to the loss of thermolabile BCs. Nowadays, innovative processing technologies (IPT) such as pulsed electric field (PEF), high-pressure processing (HPP), ultrasound processing (US), ohmic heating (OH), and microwave (MW) are a promising alternative due to their efficiency and low impact on juice BCs. The available literature concerning the effects of these technologies in functional fruit-based beverages is scarce; thus, this review gathers the most relevant information about the main positive and negative aspects of the IPT in functional properties, safety, and consumer acceptance of functional citrus-based beverages, as well as the use of citrus by-products to promote the circular economy in citrus processing.
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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.