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SOCIAL SIGNIFICANCE OF FUNCTIONAL BEVERAGES
Eshonturaev Abdulaziz Abdulatib ogli
Doctoral student, Namangan State Technical University
е-mail: nammti.oot@gmail.com: tel: +998902230093
Sagdullaeva Dilafruz Saidakbarovna
Doctor of Technical Sciences, Associate Professor
Leading Researcher, Institute of Bioorganic Chemistry, Academy of Sciences of
the Republic of Uzbekistan
E-mail: sagdullayevadilafruz15@gmail.com
Salihanova Dilnoza Saidakbarovna
Doctor of Technical Sciences, Professor
Institute of General and Inorganic Chemistry,
Academy of Sciences of the Republic of Uzbekistan
E-mail: salihanova79@mail.ru
https://doi.org/10.5281/zenodo.15726732
Abstract:
Today, consumers are more interested in maintaining and
improving their health than in eating. The interest in purchasing products rich in
nutrients and with additional health benefits has led to the development of the
food industry, as well as new opportunities for scientists and technologists. The
role of essential nutrients in supporting human health and protecting against
diseases caused by pathogenic organisms is invaluable. Therefore, it is of great
importance to optimize food processing technology and ensure the preservation
and effective delivery of nutrients after consumption. This article aims to
provide a general understanding of functional drinks and assess their social
significance and therapeutic efficacy.
Keywords:
Nutrients, Beverage, Nutrients, Antioxidants, Isoflavones.
The global demand for functional foods containing beneficial nutritional
components is increasing at a rapid pace. In particular, functional beverages
have gained significant importance due to their beneficial properties, such as
reducing cholesterol levels, maintaining blood sugar levels, providing high fiber
content, strengthening the immune system, and improving digestive processes.
This is largely attributed to their relatively low cost and broad therapeutic
potential. For instance, the global market for fermented milk and yogurt is
valued at approximately 46 billion euros, with Europe, North America, and Asia
accounting for 77% of the market share. Additionally, due to constraints such as
lactose intolerance and allergies to milk proteins, consumers increasingly prefer
incorporating probiotic supplements into non-dairy beverages, such as fruit,
grain, and vegetable juices. Concurrently, manufacturers are expanding the
range of non-dairy beverages by integrating probiotic cultures into food
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matrices. Globally, a significant proportion of morbidity and mortality is
attributed to chronic diseases, including cancer and cardiovascular diseases.
Research indicates that alterations in oxygen metabolism and the excessive
production of reactive oxygen species (ROS) contribute to many chronic
conditions. Consequently, protection against oxidative stress is partially
dependent on the presence of antioxidants in the diet [1].
Research indicates that phytochemicals derived from fruits and vegetables
enhance the div's defense system against free radicals. Fruit and vegetable
juices are recognized as rich sources of bioactive antioxidants, which are a
primary factor contributing to their health benefits. Antioxidant-rich food
products are typically derived from plant sources and contain numerous
beneficial components. This makes them a favorable choice for inclusion in the
diet as a supplement to the div's antioxidant defense system. Concurrently, the
food industry faces the challenge of inspiring healthy eating habits by
developing innovative, relevant, and convenient food products. Beverages are
commonly used to deliver functional ingredients, such as those found in sports
and performance-supporting drinks, ready-to-drink teas, vitamin-enriched
water, soy-based beverages, and energy drinks with highly concentrated
components. This is attributed to their ease of consumption and alignment with
the human div's natural need for hydration. Beverages serve not only as a
convenient medium for delivering functional components but also as a popular
and practical method of consumption [2].
The concept of functional foods was first introduced in Japan in the mid-
1980s. These foods were designed to contain components beneficial to health,
with the aim of improving human well-being. In Japan, such products were
termed "Foods for Specified Health Use" (FOSHU). FOSHU products are required
to carry an official label certifying their specific health benefits for consumers.
This definition paved the way for the global development of functional foods
aimed at health maintenance, encouraging other countries to adopt similar
approaches. The concept has created new opportunities for the food industry
and has contributed to a heightened focus on healthy foods in various countries
[3].
On the other hand, the concept of foods designed to enhance health has its
own historical roots. Approximately 2,400 years ago, Hippocrates famously
stated, “Let food be your medicine, and let medicine be your food.” This
renowned phrase underscores the enduring recognition of the strong
connection between diet and health since antiquity. This philosophy served as a
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foundational principle for medical practices of that era and has paved the way
for the development of modern functional foods and health-promoting dietary
strategies. Notably, the therapeutic properties of food were widely utilized in
ancient Asian societies through plants and natural products. This historical
perspective has contributed to the global significance of the functional food
concept in contemporary times [4].
Asian societies have long been renowned for their understanding of the
functional properties of food products, particularly plants. These societies
developed traditional health practices based on the therapeutic properties of
plants. For instance, in traditional Chinese medicine, herbal-based remedies and
food products have been widely used to enhance human health. This approach
highlights the ancient roots of utilizing food as a tool for health promotion,
forming the foundation of the modern functional food concept. The experience
of Asian societies in this regard is now recognized in contemporary international
food technology and scientific research [5].
In the United States, functional foods are defined as “foods or food
components that provide health benefits beyond basic nutrition.” According to
this definition, functional foods are expected not only to meet the div’s
nutritional needs but also to improve health or prevent certain diseases. This
approach has driven the growth of the health-oriented food market and
increased consumer demand for products that support a healthy lifestyle. In the
U.S., this concept has spurred innovations in the development of healthy foods,
significantly contributing to scientific research and technological advancements
[6].
The European Commission defines functional foods as follows: “A food
product is considered functional only if, in addition to its basic nutritional
impact, it exerts a beneficial effect on one or more functions of the human div.
As a result, overall health and physical well-being are improved, and/or the risk
of disease development is reduced.” According to this definition, functional foods
not only fulfill nutritional requirements but are also designed to promote health
and prevent diseases. This approach serves as a key criterion for promoting
healthy foods, providing clear guidance for the food industry and scientific
research. Furthermore, this concept supports innovation in the development of
food products and contributes to the rapid expansion of the market for health-
oriented foods [7].
In Canada, functional foods are defined as “foods that may resemble
conventional foods or be consumed as part of a regular diet, but which have
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been scientifically proven to provide physiological benefits beyond basic
nutritional functions and/or reduce the risk of chronic diseases.” According to
this definition, functional foods offer broader opportunities for health
maintenance and can be easily integrated into routine dietary practices. The
Canadian government requires rigorous scientific evidence to substantiate the
physiological benefits of these foods, ensuring their reliability and widespread
acceptance among consumers. Canada’s approach plays a significant role in the
global development of functional foods, promoting their recognition as
innovative products aimed at improving health [8].
In the Chinese interpretation, functional foods are considered “foods with
specific health-promoting properties or those capable of delivering vitamins or
minerals.” These products are designed for consumption by specific population
groups and serve to regulate bodily functions. However, they are not intended
for therapeutic purposes and are deemed safe for use in acute, subacute, or
chronic conditions without causing harm. According to this definition, functional
foods in China are viewed as products that support health improvement, but
their role as therapeutic agents is strictly limited. This approach ensures the
safety of functional foods and encourages their widespread use. Additionally,
these foods play a significant role in meeting daily nutritional needs and
supporting a healthy lifestyle [9].
According to the definitions in the literature, functional foods can take the
following forms:
Unmodified natural foods;
Foods with enhanced composition through specific cultivation conditions,
selective breeding, or biotechnological methods;
Foods fortified with beneficial components;
Foods from which non-beneficial or harmful components have been
removed using technological or biotechnological methods;
Foods in which a component has been replaced with an alternative
ingredient possessing beneficial properties;
Foods with modified composition through enzymatic, chemical, or
technological processes;
Foods containing components with enhanced bioactivity or products
created through a combination of the above approaches.
The advancement of global scientific research confirms that foods not only
meet nutritional needs but also play a significant role in preventing and treating
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certain diseases. This approach fosters innovation in the healthcare sector and
supports the rapid growth of the functional food market.
Such foods include bioactive compounds, such as beta-carotene (found in
carrots), lycopene (found in tomatoes), omega-3 fatty acids (found in fish oil), or
probiotics (found in yogurt). These substances play a crucial role in improving
health and preventing diseases [10,11].
Bioactive compounds are secondary nutritional components typically
present in foods in small quantities. These compounds not only meet the div’s
nutritional requirements but also play a significant role in improving health and
preventing certain diseases. Below are examples of some bioactive compounds:
Beta-carotene (from carrots):
A potent antioxidant that strengthens the
immune system and enhances vision.
Lycopene (from tomatoes):
Reduces the risk of cardiovascular diseases and
provides protection against certain types of cancer.
Beta-glucan (from oats):
Lowers blood cholesterol levels and boosts
immunity.
Omega-3 fatty acids (from salmon oil):
Possess anti-inflammatory properties
and support cardiovascular health.
Conjugated linoleic acid (from cheese):
Improves fat metabolism and aids in
weight management.
Lactobacilli (from yogurt):
Enhances gut microbiota and supports the
digestive system.
Isoflavones (from soybeans):
Help maintain hormonal balance and reduce
the risk of osteoporosis.
As natural components that deliver significant health benefits, bioactive
compounds are integral not only to healthy nutrition but also to pharmaceutical
and nutraceutical products. Their presence in the daily diet plays a crucial role
in protecting the div from various diseases.
According to prevailing views on the consumption of antioxidant-rich
products, foods high in antioxidant compounds, such as fruits and vegetables,
may contribute to improved health outcomes related to various diseases. One
effective strategy to increase overall consumption is to promote the intake of
fruit and vegetable juices [12]. Beverages can be modified to overcome sensory
barriers associated with fruit and vegetable consumption, enhance the
bioavailability of bioactive compounds, and provide a convenient method of
intake. Fruit and vegetable juices have been recognized as rich sources of easily
digestible antioxidants. The North American market for functional beverages is
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experiencing rapid growth, with an annual increase of 14% since 2002. Key
drivers of this growth include heightened focus on health maintenance, concerns
about obesity, lifestyle choices, and an aging population. These factors serve as
primary forces propelling the functional food market.
When purchasing functional beverages, approximately 60% of U.S.
consumers prefer products rich in antioxidants, reflecting growing awareness of
their health benefits. Antioxidant-based beverages are among the most sought-
after products in the functional food segment, valued for their role in health
improvement and disease prevention. In the U.S., fruit-based functional
beverages constitute the largest segment, accounting for 58% of the total
functional beverage market. Their prominence is attributed to the natural
abundance of bioactive compounds, vitamins, and minerals in fruits, aligning
with consumers’ demands for a healthy lifestyle. These beverages are typically
fortified with antioxidants, probiotics, and other functional components,
distinguished by their positive impact on health.
A recent market analysis conducted in Nova Scotia, Canada, revealed that
consumers prefer obtaining nutritional and functional benefits through food
products rather than pharmaceutical forms of dietary supplements. This
preference stems from the belief that nutrients derived from natural food
sources are more beneficial and convenient for health. Moreover, functional
foods often provide multiple nutrients simultaneously, making them appealing
to a broader population. These findings contribute to the rising demand for
functional foods and beverages, as they are considered effective in promoting
health and preventing diseases.
Currently, the commercial market features a range of ready-to-drink
beverages that claim high levels of polyphenolic antioxidants. These beverages
are promoted for their potential health benefits due to their high antioxidant
capacity. Containing antioxidants such as flavonoids, phenolic acids, and other
polyphenols, they may help mitigate oxidative stress by neutralizing free
radicals in the div. Such beverages, often offering a convenient consumption
method, are in high demand for their role in promoting health. Examples include
berry-based juices, green tea-based beverages, and cocktails made from so-
called superfoods. These products are gaining popularity as the focus on
supporting a healthy lifestyle and preventing diseases continues to grow [13].
Conclusion
The increasing demand for functional foods and the need to concentrate
bioactive compounds in functional beverages continue to drive the search for
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effective concentration methods. Emerging technologies, particularly those
aimed at enhancing the concentration of bioactive compounds in functional
beverages, are being developed. In recent years, various membrane-based
technologies, such as those applied to fruit juices, have been explored for
concentrating bioactive compounds. Among these membrane processes are
microfiltration (MF), ultrafiltration (UF), nanofiltration, reverse osmosis, and
integrated systems, with their applications documented in the literature. MF, UF,
and nanofiltration are molecular separation processes primarily used in the food
industry for clarifying fruit juices. Reverse osmosis is considered highly
promising for concentrating various fruits, as it facilitates partial dehydration,
leading to an increase in total soluble solids (TSS), including phenolic and
carotenoid bioactive compounds. Additionally, novel technologies such as
centrifugation techniques, freeze concentration, high-pressure processing
(HPP), and ultrasound-assisted processing can be utilized for concentrating
bioactive compounds. Research confirms that the range of technologies
reviewed in this section can be applied to enhance the concentration and
functionality of bioactive compounds in functional beverages.
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