Abstract：
The World Health Organization\'s emphasis on the health benefits of functional foods and beverages that has contributed to the rise in its popularity globally. Besides these consumers have become more aware of the importance of their food composition and nutrition. Among the fastest-growing market segments within the functional food industries, the functional drinks market focuses on fortified beverages or products that are novel with improved bioavailability of bioactive compounds, and their implicated health benefits. The bioactive ingredients in functional beverages include phenolic compounds, minerals, vitamins, amino acids, peptides, unsaturated fatty acids, etc. which can be obtained from plant, animal and microorganisms. The types of functional beverages which are globally intensifying the markets are pre-/pro-biotics, beauty drinks, cognitive and immune system enhancers, energy and sports drink produced via several thermal and non-thermal processes. Researchers are focusing on improving the stability of the active compounds by encapsulation, emulsion, and high-pressure homogenization techniques to strengthen the positive consumer perspective in functional beverages. However, more research is needed in terms of bioavailability, consumer safety, and sustainability of the process. Hence, product development, storage stability, and sensory properties of these products are vital for consumer acceptance. This review focuses on the recent trends and developments in the functional beverages industry. The review provides a critical discussion on diverse functional ingredients, bioactive sources, production processes, emerging process technologies, improvement in the stability of ingredients and bioactive compounds. This review also outlines the global market and consumer perception of functional beverages with the future perspective and scope.
摘要：
世界卫生组织强调功能性食品和饮料的健康益处，这促使其在全球范围内的受欢迎程度上升。此外,这些消费者已经更加意识到他们的食物组成和营养的重要性。在功能食品行业增长最快的细分市场中，功能饮料市场专注于具有生物活性化合物生物利用度提高的新型强化饮料或产品，以及它们所涉及的健康益处。功能性饮料中的生物活性成分包括酚类化合物，矿物,维生素,氨基酸,肽，不饱和脂肪酸，等。可以从植物中获得，动物和微生物。全球市场的功能性饮料类型是前/益生菌，美容饮料,认知和免疫系统增强剂，通过几个热和非热过程生产的能量和运动饮料。研究人员正致力于通过封装来提高活性化合物的稳定性，乳液，和高压均质化技术，以加强功能性饮料的积极消费者观点。然而,在生物利用度方面需要更多的研究，消费者安全,过程的可持续性。因此，产品开发,储存稳定性，这些产品的感官特性对于消费者的接受至关重要。本文重点介绍了功能饮料行业的最新趋势和发展。这篇综述对不同的功能成分进行了批判性的讨论，生物活性来源，生产工艺，新兴工艺技术，改善成分和生物活性化合物的稳定性。这篇综述还概述了全球市场和消费者对功能饮料的看法，并展望了未来的前景和范围。
