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Advisor(s)
Abstract(s)
Plant-based beverages are gaining attention due to their potential to offer sustainable and health-promoting
alternatives to traditional dairy products. This study aimed to develop a dehydrated functional plant-based
beverage composed of tigernut tubers (Cyperus esculentus L.), mukua pulp (Adansonia digitata L.), and thermal
water. All matrices and the final beverage were fully characterized in terms of physical properties, nutritional
value, chemical parameters, mineral content, and bioactive capacity (antioxidant, antimicrobial, antiproliferative
and hypocholesterolemic effects). Microbiological safety was ensured. To promote zero waste, byproduct
from the beverage development was characterized for potential applications. The ingredients used to
develop the plant-based beverage showed a rich nutritional, chemical and bioactive profile, resulting in a
beverage with high levels of unsaturated fatty acids, proteins, and vitamin E. This beverage demonstrated
functional potential with antioxidant and hypocholesterolemic effects and no toxicity in in vitro screening,
positioning it as a promising functional plant-based product with commercial viability.
Description
Keywords
Cyperus esculentus L. Adansonia digitata L. Thermal water Functional foods Hypocholesterolemic effects Zero-waste
Pedagogical Context
Citation
Fernandes, Filipa A.; Roriz, Custódio; Calhelha, Ricardo C.; Rodrigues, Paula; Pires, Tânia C.S.P.; Prieto, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian; Heleno, Sandrina A. (2025). Valorization of natural resources - development of a functional plant-based beverage. Food Chemistry. ISSN 0308-8146. 472, p. 1-13
Publisher
Elsevier