ReviewFood science & nutrition2026
Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety.
Review in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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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7 authors.
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Abstract
The increasing consumer preference for natural health-promoting products has fueled the development of herbal-extract-enriched functional beverages. These products bridge the gap between nutrition and therapy, offering bioactive compounds that contribute to antioxidant, anti-inflammatory, antidiabetic, and gut health benefits. This review explored the integration of herbal extracts into hot and cold beverages, focusing on the challenges and innovations in food processing. Physicochemical parameters and emerging encapsulation techniques to enhance bioavailability are discussed. Sensory properties have been analyzed in recent hedonic and descriptive sensory studies, emphasizing consumer acceptance and strategies for improving palatability. Preclinical and clinical evidence has demonstrated the health benefits of widely used herbs. In addition, safety profiles, dosage recommendations, potential herb-drug interactions, and regulatory frameworks were critically examined. This review concludes with insights into future directions, including personalized herbal nutrition, AI-assisted formulation, and sustainable ingredient sourcing, highlighting the potential of herbal beverages in functional food systems and preventive health care.
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