**2. Antioxidant activity, total content of phenolic compounds in natural drinks**

Natural drinks with functional properties include within its production mainly berries, apples, lemons, grapes, in mixtures of milk serum, infusions, or herbal extracts to enhance its beneficial effects to the health, and sweetening matter with substitutes of sucrose and fructose to preserve the image of "good for your health." These substitutes focused on the use of honey and aspartame among others.

Functional properties usually studied in the development of natural beverages include antioxidant activity, contained phenolic, total phenols and anthocyanins, and vitamin C among others. Studies mainly focus on the study of their behavior during shelf life, after the heat treatments of conservation.

Thermal treatment for the conservation of natural beverages includes pasteurization, where the functional properties can be reduced by the effect of the treatment and the storage time. Cooling tends to preserve these properties during storage time; however, sedimentation of the compounds in the interior of the container may appear.

#### **2.1. Drinks**

evaluation of natural drinks with functional properties provides tools in the decision-making

• High prices currently prevailing in functional products, which limit their frequent con-

• The intensive marketing of sugar-sweetened beverages in contrast with the tiny natural

• The problems of industrial production of natural drinks such as: lower shelf life and degra-

• Safety and consumer confidence in the functional compounds contained in natural drinks.

On the other hand, the development of a natural drink with antioxidant properties must consider

• Development of beverage mix fruits, fruit extracts, herbal teas, and natural origin sweeten-

• Sensorially, these drinks should be slightly sweet and of a translucent color, with aromas

• Preferential presentation to 350 ml glass bottles (with little or no chance of release agents

• Advertising or marketing of natural beverages should be focused on creating healthy eating

Natural drinks with antioxidant properties are considered functional beverages. According to the International Food Information Council (IFIC), functional foods and beverages are those products, characterized by source of physiologically active components, with beneficial properties for human health. Functional beverages can be made from concentrated juice, from

Finally, this section is not intended to fully illustrate the process in which a new drink is developed, rather it is intended to provide the reader with relevant and current information about the ingredients, formulation, packaging, shelf life, and above all, the behavior of functional compounds in the process of conservation or heat treatment as well as through the time of storage, which are important factors in the development of new drinks with functional

• Replace the dyes and flavor enhancers used with natural essences of herbs and spices.

• Assess the use of natural sweeteners such as stevia, honey, and agave syrup.

• Also ensure the availability at home of these drinks with presentations of 2–3 l.

100% natural juice, from nectars, or teas. They can also be called healthy drinks.

ers containing functional benefits and lower price to consider in its formulation.

for the successful launch to the market of a new product as described below.

dation of functional compounds by light, temperature, and pH changes.

In general, market problems faced by natural drinks are:

and broad flavors that captivate consumers.

foreign to the drink) to facilitate its transport.

sumption and adoption.

70 Antioxidants in Foods and Its Applications

beverage market strategy.

the following:

habits.

properties.

Rubio-Perez et al. [1] developed an antioxidant drink from apple extract and green tea extract and observed changes in phenolic compounds and antioxidant activity during 8 months at a temperature between 4 and 25°C in a Tetra Brik packaging. They found that the color dropped 10.73%, becoming red-yellowish; drinks also decreased their ascorbic acid by 41.24% in samples stored at 25°C. On the other hand, an apple drink mixed with milk serum was developed by Jaworska et al. [2] and packaged in 330 ml glass bottles. The drink was pasteurized at 80°C for 18 min and was stored at 4°C for 12 months. The changes found after 6 months of storage was the decrease of 64% of phenolic compounds. The content of vitamin C, lactose, sucrose, polyphenols and antioxidant activity decreased between 6 and 93% during the period of storage. It also presented significant changes in the sensory quality of drinks. Color, glucose, and fructose increased during storage. Dominant polyphenols were derived of the cinnamic acid, flavonols, and quercetin.

Aonla juice (*Emblica officinalis*) is used as a mixture with extracts of leaves of custard apple (*Annona squamosa*) in order to enhance its nutraceutical value for the content of quercetin. Drinks are bottled in 750 ml bottles and refrigerated at 4°C. The quercetin was sedimented during the storage of juice at refrigeration temperature. Sensorially, drinks were rated high when they contained 10 g of custard apple leaf extract, and this concludes that you can prepare a juice of aonla containing quercetin with high value nutraceutical [3].

Lemon juice is also used as an ingredient of functional beverages, enhancing their health benefits and improving their sensory properties when sweetened with honey. Sharma et al. [4] prepared a ready to drink beverage in 200 ml glass bottles, used table sugar and honey as a sweetener, the drink was pasteurized at 77°C for 30 min and stored for 6 months at room temperature (13–27°C) and then cooled (4–7°C). They found no physical-chemical and sensory changes during storage when samples were refrigerated. At room temperature, beverages sweetened with honey can be stored for a period of 6 months without microbial growth. Sensorially, lemon beverages sweetened with honey were rated higher on their sensory attributes than those where table sugar was used.

**Plant or fruit Product Antioxidant Reference**

Zumo funcional Anthocyanins

Minimally processed orange Total phenolics

Date fruit *Phoenix dactylifera* L. Jam Total phenolics

Dried mulberry Mulberry wine

colored)

Grape *Vitis vinifera* L. Table grapes Total anthocyanins

Kiwifruit *Actinidia deliciosa* cv. Wine Phenolic compounds

Fresh fruits: Chequén, Murta, Arrayan, Chilean blueberry,

Custard apple *Annona squamosa* Custard apple leaf mixed with

aonla juice

Meli, Calafate

Grape *Vitis labrusca* Purple grape juice Phenolic compounds

Fresh fruit at three maturities (white, turning, and fully

Date fruit *Phoenix dactylifera* L. Jam Total phenolics [10] Yacon *Smallanthus sonchifolius* Yacon flour Phenolic compounds [14]

Total phenolics Antioxidant activity

Natural Beverages and Sensory Quality Based on Phenolic Contents

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Antioxidant activity

Antioxidant activity

Phenolics compounds Anthocyanins Antioxidant capacity

Total polyphenols

Total phenolic Antioxidant activity

Anthocyanins Total phenolics Flavonoids

Monomeric anthocyanins Antioxidant activity

Total hydroxycinnamic acid

Quercetin [3]

Vitamin C

Total phenolics Flavonoids Anthocyanins Antioxidant activity [9]

73

[10]

[11]

[12]

[13]

[15]

[16]

[17]

[18]

Sauco (*Sambucus nigra* L. subsp.

Orange *Citrus sinensis* L.,

Blueberry *Vaccinium corymbosum* L. Cranberry *Vaccinium macrocarpon* Aiton

Chequén *Luma chequen* Murta

Arrayan *Luma apiculata* Chilean blueberry *Vaccinium* 

Meli *Amomyrtus meli* Calafate *Berberis microphylla*

Ugni molinae

*corymbosum*

Black mulberry *Morus nigra* L. Fresh mulberry

peruviana)

Osbeck

Blue-black grape juice was used to prepare a fermented beverage in which we studied the time effect and temperature of storage on the color and antioxidant properties [23]. When the drink was stored at 4 and 20°C for 60 days, the pH decreased 10 and 11%, respectively; this change is important to record since it determines the stability of the color of the drink. At the beginning of the test, samples recorded the highest proportion of red and as expected, the brown increased eventually reaching its maximum value at 60 days based on the storage temperature. The phenols total content significantly decreased, 21.4 and 24.1% at the studied temperatures. The anthocyanin content during storage at 4 and 20°C resulted in losses of 60 and 78%, respectively.

## **2.2. Infusions**

Infusions are prepared drinks from very hot or boiling water and substances of vegetable origin like leaves, flowers, fruits, seeds or some barks of plants, in order to dissolve the soluble fraction of its components. The solution made with the leaves of *Camellia sinensis* is called tea infusion. When other plant material is used and properly processed, it is called infusion. **Table 1** summarizes main antioxidants in natural beverages and sources.

The needs of the consumer who seek greater functional properties and sensory attributes are best met with infusions, drinks based on mixtures of leaves, flowers, and roots and sweetened with stevia or sugar substitutes. Beverages containing *Camellia sinensis* are the most used due to the stimulant effect caused primarily by its contained caffeine and their antioxidant properties, however, according to the geographical context, other materials seem suitable for infusions [5].

Tzu-Ying et al. [6] prepared the drink kombucha from black tea leaves of *Camellia sinensis* and juice of germinated wheat (wheatgrass) WGT increasing the content of phenolic compounds and antioxidant capacity. Results showed that the content of phenolics, flavonoids, and antioxidant capacity was greater than in the traditionally prepared kombucha. The kombucha mixed with wheatgrass was characterized by having high contents of gallic acid, catechin, caffeic acid, ferulic acid, rutin, chlorogenic acid. The highest antioxidant capacity was presented at a ratio 1:1 WGT and black tea. They concluded that it is advisable to mix kombucha and WGT for their high and stable antioxidant capacity as a new drink.

Filipendula tea processing (Meadowsweet flower teas) is carried out starting from *Filipendula ulmaria*. Olennikov et al. [7] investigated photochemical profile and nutrition of three possible substitutes (*F. camtschatica, F. denudata, F. stepposa*) for functional beverages. It was found that *F. stepposa* produces the highest content of phenolic compounds and that the four investigated species in its essential oil contain 28 compounds including simple phenols, monoterpenes,


temperature (13–27°C) and then cooled (4–7°C). They found no physical-chemical and sensory changes during storage when samples were refrigerated. At room temperature, beverages sweetened with honey can be stored for a period of 6 months without microbial growth. Sensorially, lemon beverages sweetened with honey were rated higher on their sensory attri-

Blue-black grape juice was used to prepare a fermented beverage in which we studied the time effect and temperature of storage on the color and antioxidant properties [23]. When the drink was stored at 4 and 20°C for 60 days, the pH decreased 10 and 11%, respectively; this change is important to record since it determines the stability of the color of the drink. At the beginning of the test, samples recorded the highest proportion of red and as expected, the brown increased eventually reaching its maximum value at 60 days based on the storage temperature. The phenols total content significantly decreased, 21.4 and 24.1% at the studied temperatures. The anthocyanin content during storage at 4 and 20°C resulted in losses of 60

Infusions are prepared drinks from very hot or boiling water and substances of vegetable origin like leaves, flowers, fruits, seeds or some barks of plants, in order to dissolve the soluble fraction of its components. The solution made with the leaves of *Camellia sinensis* is called tea infusion. When other plant material is used and properly processed, it is called infusion.

The needs of the consumer who seek greater functional properties and sensory attributes are best met with infusions, drinks based on mixtures of leaves, flowers, and roots and sweetened with stevia or sugar substitutes. Beverages containing *Camellia sinensis* are the most used due to the stimulant effect caused primarily by its contained caffeine and their antioxidant properties, however, according to the geographical context, other materials seem suitable for infusions [5].

Tzu-Ying et al. [6] prepared the drink kombucha from black tea leaves of *Camellia sinensis* and juice of germinated wheat (wheatgrass) WGT increasing the content of phenolic compounds and antioxidant capacity. Results showed that the content of phenolics, flavonoids, and antioxidant capacity was greater than in the traditionally prepared kombucha. The kombucha mixed with wheatgrass was characterized by having high contents of gallic acid, catechin, caffeic acid, ferulic acid, rutin, chlorogenic acid. The highest antioxidant capacity was presented at a ratio 1:1 WGT and black tea. They concluded that it is advisable to mix kombucha and

Filipendula tea processing (Meadowsweet flower teas) is carried out starting from *Filipendula ulmaria*. Olennikov et al. [7] investigated photochemical profile and nutrition of three possible substitutes (*F. camtschatica, F. denudata, F. stepposa*) for functional beverages. It was found that *F. stepposa* produces the highest content of phenolic compounds and that the four investigated species in its essential oil contain 28 compounds including simple phenols, monoterpenes,

**Table 1** summarizes main antioxidants in natural beverages and sources.

WGT for their high and stable antioxidant capacity as a new drink.

butes than those where table sugar was used.

72 Antioxidants in Foods and Its Applications

and 78%, respectively.

**2.2. Infusions**


They conclude that *A. argy* is the best species for the production of tea since it exceeded *Artemisa prínceps* in all measured variables, in addition to having higher content of volatile compounds when used as tea. As a result, they considered *Artemis argy* has potential for as an

Natural Beverages and Sensory Quality Based on Phenolic Contents

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75

Processing of fruit for juice preparation involves the following operations: grinding, pressing, and enzymatic treatment. When attempting to develop functional juices, it is necessary to extract and preserve most of the functional compounds. Flores [9] evaluated the extraction of antioxidants from elderberries (*Sambucus nigra* l. *subsp. peruviana*) by different techniques in order to obtain juice with these beneficial properties and to develop a functional drink. The author pointed out in his study that the maceration at 70°C for 20 min originated better antioxidant properties with which a juice with good antioxidant and sensorial characteristics was elaborated. Prune juice extraction was achieved with the use of 140 ppm of enzymes at 48°C for 1 to 2 hours. In general, the content of anthocyanins in the juice was increased with the concentration of enzyme, time, and temperature. There was also a growing trend in anti-

The beneficial effects of grape juice as ergogenic and antioxidant were investigated by Tavares et al. [18]; athletes were given 10 ml/kg/day of purple grape juice in two doses provided before and after the training. They found a significant increase in antioxidant capacity (38.7%), vitamin A (11.8%) uric acid (28.2%) and a possible anti-inflammatory effect (20.2%). These results contrast with the control group where whole grape juice was not supplied. Whole-grape grape juice shows an effect ergogenic in brokers to promote the increase in the time to exhaustion, accompanied by an increase in antioxidant activity and a possible anti-inflammatory effect. These results suggest that grape juice is a good component within a functional drink formula and that the antioxidant effect can be enhanced when combined with other functional ingredients such as citrus, pear, cinnamon, ginger, and chocolate

The mixture of Apple juice with grape juice, pear, and peach juice was made by Chiusano et al. [23], who revealed that there are no technological problems for these mixtures. The general acceptance of juices was highly significant and positively correlated with °Brix/acidity

The mixture of *Hibiscus sabdariffa* flower extract (roselle) with tropical fruit juices such as mango, papaya, and guava was made to provide beverages with high nutritional content and functional activity [19]. The preparation of roselle mixtures with fruit juices was performed in the following proportions: 100:0, 80:20, 60:40, 40:60, 20:80, and 0:100. The beverages thus prepared were packed in sterile 100 ml plastic bottles and pasteurized in a water bath at 82.5°C for 20 min. The mixture turned from red to yellow as the proportion of fruit juices increased. These combinations of extract with fruit juice are rich in essential minerals and vitamin C. The

relationship, where samples with high percentage of pear juice were preferred.

ingredient for industrial use.

oxidant capacity with the concentration of enzyme [21].

**2.3. Juices**

among others.

**Table 1.** Bioactive compounds in different natural beverages.

sesquiterpenes, and aliphatic components. Anti-diabetic activity and antioxidant properties caused by the presence of highly active ellagitannins were also found. It can be expected from formulations based on *Filipendula* beneficial effects due to its unique nutritional and photochemical profile. Potential applications are suggested as functional health promoting products.

A medicinal drink formulated with arjuna (*Terminalia arjuna*), Ginger (*Zingiber officinale*), safflower (*Carthamus tinctorius*) and stevia (*Stevia rebaudiana*) as an alternative to caffeinated beverages has been made. Verma and Singh [8] optimized and characterized ore and bromatological herbal mixture, finding that ascorbic acid content fluctuated between 35.66 and 37.64 mg /100 g of formulation. A drink was obtained with sensory characteristics of bright orange brown color and a strong aroma and pleasant taste. The microbial quality allowed a shelf life of 3 months of the herbal mixture packaged in foil pouches.

The preparation of teas from different species of Artemisia was studied. Jae et al. [22] included in his study *Artemisia princeps* Pamp. and *Artemis argy*; this last species was studied as a food resource in the preparation of teas. The preparation was performed by adding 5 g of dried leaves per liter of boiling water and was evaluated sensorially and compared between the two-species content of amino-free acids, fatty acids, vitamin C, and total phenolic compounds. They conclude that *A. argy* is the best species for the production of tea since it exceeded *Artemisa prínceps* in all measured variables, in addition to having higher content of volatile compounds when used as tea. As a result, they considered *Artemis argy* has potential for as an ingredient for industrial use.

### **2.3. Juices**

sesquiterpenes, and aliphatic components. Anti-diabetic activity and antioxidant properties caused by the presence of highly active ellagitannins were also found. It can be expected from formulations based on *Filipendula* beneficial effects due to its unique nutritional and photochemical profile. Potential applications are suggested as functional health promoting

**Plant or fruit Product Antioxidant Reference**

Antioxidant beverage Phenolic compounds

Meadowsweet floral teas Flavonoids, tannins, catechins,

Fruits extract Total phenol

Monomeric anthocyanins

Antioxidant activity

proanthocyanidins WS polysaccharides

Total phenolics Antioxidant activity

Anthocyanins Phenolic compounds Antioxidant activity

[19]

[1]

[20]

[7]

[21]

Vitamin C Total phenol Antioxidant activity

Roselle *Hibiscus sabdariffa* Blended with mango, papaya

and guava juices

Plum fruit *Prunus domestica* L. Cloudy juices Anthocyanins

**Table 1.** Bioactive compounds in different natural beverages.

A medicinal drink formulated with arjuna (*Terminalia arjuna*), Ginger (*Zingiber officinale*), safflower (*Carthamus tinctorius*) and stevia (*Stevia rebaudiana*) as an alternative to caffeinated beverages has been made. Verma and Singh [8] optimized and characterized ore and bromatological herbal mixture, finding that ascorbic acid content fluctuated between 35.66 and 37.64 mg /100 g of formulation. A drink was obtained with sensory characteristics of bright orange brown color and a strong aroma and pleasant taste. The microbial quality allowed a

The preparation of teas from different species of Artemisia was studied. Jae et al. [22] included in his study *Artemisia princeps* Pamp. and *Artemis argy*; this last species was studied as a food resource in the preparation of teas. The preparation was performed by adding 5 g of dried leaves per liter of boiling water and was evaluated sensorially and compared between the two-species content of amino-free acids, fatty acids, vitamin C, and total phenolic compounds.

shelf life of 3 months of the herbal mixture packaged in foil pouches.

products.

Extract Green tea Extract Apple

Blackberry *Rubus fruticosus Mulberry Morus* spp.

*Filipendula camtschatica Filipendula denudata Filipendula stepposa Filipendula ulmaria*

Blueberry *Vaccinium myrtillus* L.

74 Antioxidants in Foods and Its Applications

Processing of fruit for juice preparation involves the following operations: grinding, pressing, and enzymatic treatment. When attempting to develop functional juices, it is necessary to extract and preserve most of the functional compounds. Flores [9] evaluated the extraction of antioxidants from elderberries (*Sambucus nigra* l. *subsp. peruviana*) by different techniques in order to obtain juice with these beneficial properties and to develop a functional drink. The author pointed out in his study that the maceration at 70°C for 20 min originated better antioxidant properties with which a juice with good antioxidant and sensorial characteristics was elaborated. Prune juice extraction was achieved with the use of 140 ppm of enzymes at 48°C for 1 to 2 hours. In general, the content of anthocyanins in the juice was increased with the concentration of enzyme, time, and temperature. There was also a growing trend in antioxidant capacity with the concentration of enzyme [21].

The beneficial effects of grape juice as ergogenic and antioxidant were investigated by Tavares et al. [18]; athletes were given 10 ml/kg/day of purple grape juice in two doses provided before and after the training. They found a significant increase in antioxidant capacity (38.7%), vitamin A (11.8%) uric acid (28.2%) and a possible anti-inflammatory effect (20.2%). These results contrast with the control group where whole grape juice was not supplied. Whole-grape grape juice shows an effect ergogenic in brokers to promote the increase in the time to exhaustion, accompanied by an increase in antioxidant activity and a possible anti-inflammatory effect. These results suggest that grape juice is a good component within a functional drink formula and that the antioxidant effect can be enhanced when combined with other functional ingredients such as citrus, pear, cinnamon, ginger, and chocolate among others.

The mixture of Apple juice with grape juice, pear, and peach juice was made by Chiusano et al. [23], who revealed that there are no technological problems for these mixtures. The general acceptance of juices was highly significant and positively correlated with °Brix/acidity relationship, where samples with high percentage of pear juice were preferred.

The mixture of *Hibiscus sabdariffa* flower extract (roselle) with tropical fruit juices such as mango, papaya, and guava was made to provide beverages with high nutritional content and functional activity [19]. The preparation of roselle mixtures with fruit juices was performed in the following proportions: 100:0, 80:20, 60:40, 40:60, 20:80, and 0:100. The beverages thus prepared were packed in sterile 100 ml plastic bottles and pasteurized in a water bath at 82.5°C for 20 min. The mixture turned from red to yellow as the proportion of fruit juices increased. These combinations of extract with fruit juice are rich in essential minerals and vitamin C. The consumption of anthocyanins in the mixtures studied (493.5–118.2 mg/l) can protect humans from the diseases attributed to the reactions of free radicals.

**Product evaluated Sensory evaluation Sensory panel Scale Palate** 

Color and appearance, flavor, taste and mouth feel, overall acceptability

consistency and overall sensory impression

Appearance, color, taste, flavor, brightness and

Color, odor, aroma, sweet taste, persistence in the mouth, overall pleasantness

(a) appearance (color, sediments and suspension); odor desirability, odor intensity and flavor (b) Descriptive flavor

Color/appearance, flavor/ aroma, body, taste and overall acceptability

Quantitative descriptive analysis (QDA): color, odor, taste, consistency and overall sensory impression

Color acceptability, flavor acceptability, saltiness, bitterness, sourness, astringency, sweetness and overall preference

descriptors for aroma, taste, flavor and mouthfeel

**Table 2.** Attributes commonly evaluated in natural drinks and the sensory tests used.

(a) Consumers: overall liking, appearance, Just about right (JAR) attributes (b) Descriptive analysis: development of sensory descriptors for flavor, mouthfeel and strange

Custard apple leaf extract fortified sweetened aonla

Arjuna-ginger medicinal mix blended

Grape juice mixed with apple, pear, and peach juices

Apple and applewhey beverages

Drink lemon juice and honey ready to serve

Plum nectar (*Prunus domestica*)

Mugwort tea (*Artemisia argyi* H. Lev & Vaniot)

Black cherry, concord grape, and pomegranate juices

blend

Cloudy plum juices Color, odor, taste,

strength

analysis

Amarone red wine Development of sensory

flavors

juice

Wine Aroma, tactile attributes 8 Ten points Water [16]

(a) 15 (b) 18 **cleansing**

http://dx.doi.org/10.5772/intechopen.74823

Undefined Nine points Undefined [3]

Natural Beverages and Sensory Quality Based on Phenolic Contents

10–15 Nine points Undefined [21]

20 Nine points Undefined [8]

50 consumers Five points Natural water [23]

Undefined Nine points Undefined [4]

15 Intensity scale 0–10

> affective magnitude (LAM) scale 15 points

12 Nine points Undefined [27]

JAR scale nine points

15 Labeled

(a) 100 consumers (b) 10

Five points Undefined [2]

Salt-free bread and water

Undefined [22]

Unsalted crackers and water

[26]

[28]

**Reference**

77

Juices with pulp or nectar which usually retain the nutritional value of the fruit from which they were made, however, settle during storage. Five types of juices with pulp obtained from apples, pears, carrots and tomatoes, as well as a mixture with ratio 1:1:1 of apples, pears and carrots were studied [24] according to their efficiency for the extraction of juice.

The efficiency of conversion to juice was high for all mixtures studied, the maximum value of 580 ml/kg of apples was recorded, and the minimum value was 25 ml/kg of carrot, which has a high content of vegetable fiber. The acidity, the presence of nitrates and nitrites, and the sugar content in the processed juices were lower than those found in the supermarket. Ascorbic acid was added to all the juices to correct the taste and to prevent deterioration by light oxidation.
