Pseudocereal-Based Functional Beverages: Main Properties and Nutritional Evaluation with an Emphasis on Amino Acid Content: A Review
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, p...
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2025-06-01
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| author | Dorottya Krisztina Vajdovich Éva Csajbókné Csobod Csilla Benedek |
| author_facet | Dorottya Krisztina Vajdovich Éva Csajbókné Csobod Csilla Benedek |
| author_sort | Dorottya Krisztina Vajdovich |
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| description | 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. |
| format | Article |
| id | doaj-art-d8504dab3a044ef6bddf942a3bb587d2 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
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| series | Foods |
| spelling | doaj-art-d8504dab3a044ef6bddf942a3bb587d22025-08-20T03:27:22ZengMDPI AGFoods2304-81582025-06-011412208010.3390/foods14122080Pseudocereal-Based Functional Beverages: Main Properties and Nutritional Evaluation with an Emphasis on Amino Acid Content: A ReviewDorottya Krisztina Vajdovich0Éva Csajbókné Csobod1Csilla Benedek2Health Sciences Division, Doctoral College, Semmelweis University, 1085 Budapest, HungaryDepartment of Dietetics and Nutritional Sciences, Faculty of Health Sciences, Semmelweis University, 1085 Budapest, HungaryDepartment of Dietetics and Nutritional Sciences, Faculty of Health Sciences, Semmelweis University, 1085 Budapest, HungaryThe 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.https://www.mdpi.com/2304-8158/14/12/2080functional beveragespseudocerealsprotein digestibilityamino acids |
| spellingShingle | Dorottya Krisztina Vajdovich Éva Csajbókné Csobod Csilla Benedek Pseudocereal-Based Functional Beverages: Main Properties and Nutritional Evaluation with an Emphasis on Amino Acid Content: A Review Foods functional beverages pseudocereals protein digestibility amino acids |
| title | Pseudocereal-Based Functional Beverages: Main Properties and Nutritional Evaluation with an Emphasis on Amino Acid Content: A Review |
| title_full | Pseudocereal-Based Functional Beverages: Main Properties and Nutritional Evaluation with an Emphasis on Amino Acid Content: A Review |
| title_fullStr | Pseudocereal-Based Functional Beverages: Main Properties and Nutritional Evaluation with an Emphasis on Amino Acid Content: A Review |
| title_full_unstemmed | Pseudocereal-Based Functional Beverages: Main Properties and Nutritional Evaluation with an Emphasis on Amino Acid Content: A Review |
| title_short | Pseudocereal-Based Functional Beverages: Main Properties and Nutritional Evaluation with an Emphasis on Amino Acid Content: A Review |
| title_sort | pseudocereal based functional beverages main properties and nutritional evaluation with an emphasis on amino acid content a review |
| topic | functional beverages pseudocereals protein digestibility amino acids |
| url | https://www.mdpi.com/2304-8158/14/12/2080 |
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