Natural Beverages

Volume 13: The Science of Beverages

Alexandru Grumezescu, Alina Maria Holban

• Publisher: Academic Press
• Year: 2019
• Print ISBN: 9780128166895
• eBook ISBN: 9780128166901
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages. As global beverage consumption has progressed towards healthier and 'natural' ingredients, researchers and scientists need to understand the latest scientific developments and the proposed health benefits and improved effects. Classical examples are presented as a basis for innovation expansion to help new researchers understand this segment of the industry. This is a great resource for researchers and scientists in the beverages industry.- Describes natural beverage production and its impact on nutritional value- Provides overall coverage of hot topics and scientific principles in the beverage industry- Explores the pros and cons of natural vs. artificial beverages in product development- Covers the production of all commonly consumed 'natural' beverages

1

An Overview of Natural Beverages

Monica Gallo^⁎; Lydia Ferrara^†; Daniele Naviglio^{‡ ⁎} Department of Molecular Medicine and Medical Biotechnology, University of Naples Federico II, Naples, Italy
^† Department of Pharmacy, University of Naples Federico II, Naples, Italy
^‡ Department of Chemical Sciences, University of Naples Federico II, Naples, Italy

Abstract

This chapter aims to explore the classifications, origins, and characteristics of natural beverages. Beverages are liquids suitable for human consumption, and the beverage of excellence is definitively water, as this substance is more essential for life than food. Natural beverages for human consumption are divided into two main categories: (1) alcoholic beverages, mainly comprising wine, beer, and beverages with ethyl alcohol content; and (2) nonalcoholic beverages, which are distinguishable in the forms of water (drinking, mineral, and table), nervine beverages (coffee, tea, chamomile, etc.), and soft beverages (soft drinks, juices, and syrups). Two major categories of alcoholic beverages are commercially distinguishable: as low-gradation alcohols having ethyl alcohol quantities less than 21% by volume (beer or wine), and spirits, obtained from the distillation of fermented beverages (e.g., brandy from wine), having alcohol contents greater than 21% by volume.

Keywords

Thirst; Water; Nonalcoholic beverages; Nervine beverages; Soft beverages; Alcoholic beverages; Spirits

1.1 Introduction

Thirst is an important physiological stimulus that maintains a constant amount of water in the body, and taking water from the outside environment is necessary when thirst is lacking. Thirst adjustment occurs either in the hypothalamic region of the central nervous system, where osmoreceptors exist that trigger thirst reflections when plasma osmolarity exceeds certain values for imbalance between water and blood-flowing salts, or by reduction of plasma volume caused by excessive sweating, various pathologies, or increased saline concentrations (Thornton, 2010). Thirst reduction occurs at the renal system level by regulating diuresis with arginine vasopressin, also known as an antidiuretic hormone, which promotes renal water reabsorption by reducing the production of urine. In certain conditions, the thirst stimulus is also felt at the local level following drying of the oral mucosa or pharynx, a phenomenon especially felt by elderly and menopausal women (Asplund, 2004; Asplund and Haberg, 2005). Thirst is most often felt in children due to their constant activity and the sensation attenuates in the elderly, who risk dehydration if not opportunely stimulated. Thus, drinking at least 1.5–2 L of water daily independent from the perception of such stimuli is recommended (Begg, 2017; Koch and Fulop, 2017).

Water, used as a beverage that favors digestive processes, is a source of mineral salts and plays an important role as a diluent of orally ingested substances, including medicines. In healthy people, water balance is constant because the loss of water through the skin, respiratory tract, urine, and stool is compensated by the intake of water as a drink, water contained in foods, water from food, and tissue metabolism. A negative water balance leads to dehydration and severe damage to the body, resulting in thermoregulation alterations, weakness, asthenia, pulmonary upsurge, dizziness, dryness of the skin and mucosal membranes, lowering of blood pressure, and in severe cases, hallucination, loss of consciousness, and death (Fig. 1.1).

Fig. 1.1 Importance of water for the human body.

Although natural water is the best drink for satisfying the thirst stimulus and for ensuring a bodily electrolyte balance, for socialization reasons, we often consume drinks with the most inviting fruit drinks rich in mineral salts, drinks with functional or energizing compounds, drinks containing alcohol, drinks saturated with advertising or drinks satisfying the search for new tastes (Fig. 1.2).

Fig. 1.2 Subdivision of the main natural drink categories.

1.2 Natural Juices

In addition to water, nature provides numerous liquid reservoirs distributed differently in various parts of plants that have allowed man to survive in specific conditions.

Coconut water is a clear, translucent liquid contained in unripe fruits of the Cocos nucifera plant and is one of the most refreshing drinks known in nature. Coconut water is widely consumed throughout the tropical zone due to its thirst quenching properties conferred by its remarkable potassium content. Compared to green coconuts that are rich in liquid, ripe coconuts contain much less water and have a thicker endosperm; the latter is the fruiting portion of the fruit, which is rich in lipids. Coconut water is composed of many bioactive and natural enzymes, such as acid phosphatase, catalase, dehydrogenase, diastase, and peroxidase, which could greatly help digestion and nutrients that are essential for human health, such as sugars, vitamin C, folic acid, free amino acids, auxin, pantothenic acid, folic acid, and vitamins B1, B2, and B6. Coconut water also contains the minerals potassium (at a high concentration), sodium, calcium, magnesium, and phosphorus (Yong et al., 2009). The concentration of these electrolytes in coconut water produces osmotic pressure similar to that seen in the blood, so much so that during the Second World War coconut water was used in emergency cases and injected into veins of the injured (Campbell-Falck et al., 2000). High potassium concentrations are useful for lowering blood pressure and have cardioprotective effects in myocardial infarction due to the high mineral ion content (Loki and Rajamohan, 2003).

Coconut water has low energy, lactose, and gluten content and can therefore be consumed by those suffering from such intolerances. Coconut water obtained from ripe nuts was mixed with lemon juice to obtain a refreshing drink (Chauhan et al., 2014), and following commercial success, other drinks were prepared by adding coconut water to various juices.

Birch water, or birch lymph, is the liquid extracted from a hole drilled through the trunk of the tree in the spring period such that the lymph drains easily, preventing it from gelling. Birch lymph must be consumed pure or diluted in water or fruit juices; in antiquity, birch lymph was added to baby’s milk to promote strong and healthy growth. Drinking birch lymph stimulates diuresis, as the increase in the potassium/sodium ratio stimulates urinary elimination, while vitamin C and betulinic acid prevent the formation of kidney stones. Birch lymph is an excellent natural remedy against adiposity and fluid stagnation, as it reduces swelling, which is often accompanied by aching or joint pain. Birch lymph is rich in vitamin C, flavonoglucosides (peroside, quercitrine, and routine), triterpenic saponins, polysaccharides, methylpentosans, and minerals (calcium, magnesium, potassium, and phosphorus; trace amounts of manganese, iron, zinc, and copper). The betulin present in birch lymph has been shown to be effective in reducing hyperlipidaemia and high cholesterol and to prevent the formation of atherosclerotic plaques. Salicylates are recommended as an analgesic, an anti-inflammatory, and an antipyretic, and salicylates in the elderly help fight joint pain, rheumatism, and gout (Klinger et al., 1989). Betulinic acid and some of its derivatives are cytotoxic for neuroblastoma cells, melanoma, and Ewing's sarcoma (Suresh et al., 2012).

Birch lymph must not be taken by people allergic to pollution (Lahti and Hannuksela, 1980); in addition to common symptoms of the respiratory system, frequent gastrointestinal disorders are accompanied by local allergic inflammation in the small intestine and gastrointestinal symptoms (Rentzos et al., 2014).

Aloe barbadensis or Aloe vera juice is obtained by percolation from leaves previously incised under the thick epidermis and is yellowish, with 5% of the juice being solid and the remaining 95% comprising water. The collected liquid is dried to a glassy consistency and packed unpasteurized to prevent the degradation of polysaccharides responsible for aloe's properties without the addition of additives or preservatives. Such juice is rich in anthraquinone substances and is used as a laxative for the treatment of arthritis, gout, acne, dermatitis, burns, and peptic ulcers induced by epithelial alterations; at low concentrations, aloin improves the digestive process, acts as an anti-inflammatory agent on gastric mucosa, and protects intestinal bacterial flora (Shokraneh et al., 2016; Keshavarzi et al., 2014).

The aloe gel has internal use as a supplement (Sehgal et al., 2013) for vitamins (A, B, C, and E), folic acid, minerals (iron, calcium, phosphorus, sodium, magnesium; trace elements of copper, chromium, selenium, and manganese), essential amino acids, polysaccharides (especially glucomannans), organic acids (aloetic acid, cinnamic acid, and salicylic acid), and phytosterols (Hamman, 2008).

Bamboo water, a green liquid drink extracted from bamboo leaves to which cane sugar and citric acid are added, has a delicate taste similar to that of green tea with a slightly acidic aftertaste. Like most vegetable extracts, high levels of antioxidants, such as polyphenols and flavonoids exist in bamboo water (Lu et al., 2005; Mao et al., 2013). Bamboo water eliminates alitosis when used in toothpastes and mouthwash and has anti-inflammatory, antimicrobial, and antianxiety activities. For its mineral composition, especially potassium, whose presence in our body is important for controlling blood pressure and heart rate, bamboo water is a low-sugar energizing beverage. Furthermore, bamboo water comprises 17 amino acids, vitamins of the B complex and vitamin A, which are essential for proper metabolism regulation and are therefore indicated in dietary regimens. The juice of this plant is recognized as having an antispasmodic property and is considered useful for naturally counteracting inflammatory respiratory system processes. Recent studies have demonstrated the ability of bamboo juice to improve the symptoms of diabetic nephropathy (Ying et al., 2017) by activating the serine/threonine kinase (AKT) enzyme.

Furthermore, regarding Alzheimer's disease characterized by progressive neurological deterioration, bamboo leaf extract demonstrated its effectiveness in an experiment on rats with dementia and improved spatial learning ability (Liu et al., 2015a,b). During the treatment, increased gamma-amyloid acid levels in the hippocampal area of the brain and decreased glutamate levels were noted. The significant therapeutic effects suggest that bamboo water could be a potent drug for treating space memory deficiencies.

Maple water is the lymph extracted from some species of maple, specifically Acer saccharum, and its production is typical in the climatic and environmental conditions of Canada and North America that are suitable for harvesting. Lymph harvesting occurs in the spring when the freezing/thawing process creates a pressure increase due to high thermal excursion between above-zero temperatures during the day time that rapidly descend below zero during the night, allowing lymph to translocate from the roots upward to escape and be collected. Lymph has a natural sucrose content of approximately 5%, an...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• Contributors
• Series Preface
• Preface
• 1: An Overview of Natural Beverages
• 2: Natural Beverages and Their Role as Functional Foods
• 3: Natural Beverages of Assam and its Ethno Medicinal Value
• 4: The Natural Beverages of the Iranian Cuisine
• 5: Herbal Beverages as a Source of Antioxidant Phenolics
• 6: Honey and Syrups: Healthy and Natural Sweeteners with Functional Properties
• 7: Aguamiel a Fresh Beverage from Agave spp. Sap with Functional Properties
• 8: Whey and Buttermilk—Neglected Sources of Valuable Beverages
• 9: Canapa sativa L. and Moringa oleifera as Naturally Functional Beverages: Innovative Trends
• 10: Hops: New Perspectives for an Old Beer Ingredient
• 11: Fruit and Vegetable-Based Beverages—Nutritional Properties and Health Benefits
• 12: NEERA: A Nonalcoholic Nutritious Beverage from Unopened Inflorescence of Coconut Palm
• 13: Trends and Possibilities of the Usage of Medicinal Herbal Extracts in Beverage Production
• 14: Natural Fermented Beverages
• 15: Natural and Artificial Beverages: Exploring the Pros and Cons
• Index