Commercial Plant-Based Functional Beverages: A Comparative Study of Nutritional Composition and Bioactive Compounds

De La Fuente-Carmelino L.; Anticona M.; Ramos-Escudero F.; Casimiro-Gonzales S.; Muñoz A.M. · Beverages (2025) · DOI: 10.3390/beverages11010026

Resumen

Plant-based beverages, commonly referred to as functional beverages, have the potential to improve health since they contain bioactive components. A study was conducted to analyze the nutritional and bioactive profiles of functional beverages marketed in the United States and Peru, based on the different ingredients utilized. The determination of the nutritional content and bioactive compounds was carried out according to validated methods. The antioxidant activity of the beverages was assessed according to the DPPH and FRAP assays. The results showed that the beverages have a low caloric contribution, while they were characterized by a high content of bioactive compounds such as polyphenols, anthocyanins, carotenoids, and Vitamin C, associated with strong antioxidant activity. Significant differences were also found between the samples tested according to the ingredients used in the beverages. In conclusion, this research indicates that the plant beverages under investigation could potentially provide a noteworthy quantity of bioactive compounds linked to the various constituent types, hence catering to consumer preferences.

Instituciones: Universidad San Ignacio de Loyola