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Valorization of natural resources - development of a functional plant-based beverage

2025Journal article Open access
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dc.contributor.authorFernandes, Filipa Alexandra
dc.contributor.authorRoriz, Custódio Lobo
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorRodrigues, Paula
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.contributor.authorHeleno, Sandrina A.
dc.date.accessioned2025-02-10T11:16:09Z
dc.date.available2025-02-10T11:16:09Z
dc.date.issued2025
dc.description.abstractPlant-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.pt_PT
dc.description.sponsorshipThis research was funded by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (doi:10.54499/UIDB/00690/2020) and UIDP/ 00690/2020 (doi:10.54499/UIDP/00690/2020) and SusTEC, LA/P/ 0007/2020 (doi:10.54499/LA/P/0007/2020), through the individual research grant (10.54499/SFRH/BD/145467/2019) of Filipa Fernandes, through the individual scientific employment program-contract for Ricardo C. Calhelha (CEECINST/00016/2018/CP1505/CT0009; https://doi.org/10.54499/CEECINST/00016/2018/CP1505/CT0009) and through the institutional scientific employment program-contract with Sandrina A. Heleno and Lillian Barros. To the MICINN for the contract to researcher Miguel A. Prieto.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, 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. 1-13pt_PT
dc.identifier.doi10.1016/j.foodchem.2025.142813pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/31147
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCyperus esculentus L.pt_PT
dc.subjectAdansonia digitata L.pt_PT
dc.subjectThermal waterpt_PT
dc.subjectFunctional foodspt_PT
dc.subjectHypocholesterolemic effectspt_PT
dc.subjectZero-wastept_PT
dc.titleValorization of natural resources - development of a functional plant-based beveragept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F145467%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00016%2F2018%2FCP1505%2FCT0009/PT
oaire.citation.endPage13pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume472pt_PT
oaire.fundingStream6817 - DCRRNI ID
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oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
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person.familyNameFernandes
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person.givenNameFilipa Alexandra
person.givenNameCustódio Lobo
person.givenNameRicardo C.
person.givenNamePaula
person.givenNameTânia C.S.P.
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.givenNameSandrina A.
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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rcaap.typearticlept_PT
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