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Non-alcoholic beverages with plant additives as a case of product innovation – A Systematic Review of scientific articles
Corresponding Author(s) : Michał Świtalski
Humanities & Social Sciences Reviews,
Vol. 10 No. 1 (2022): January
Abstract
Purpose of the study: The study compared selected non-alcoholic beverages with plant additives developed by various researchers and determined the innovative potential of these beverages.
Methodology: The beverages described in 22 scientific articles in both English and Polish were analyzed. Scientific articles were searched using the Google search engine, Google Schoolar , a multi- search engine based on the e-resources of the University Library, and the official websites of selected journals. The phrases 'herbal beverages' 'novel plant beverages' and related in English and Polish were used in the search.
Main findings: The paper showed that the addition of plant material to the drink can determine the innovative character by changing the physicochemical characteristics, changing the organoleptic characteristics, storage ability, but most of all giving it a health-promoting and functional character.
Application of this study: It has been shown that scientific articles, as an external source of knowledge, may provide some inspiration to create an innovative drink, however, in most cases, the desire to introduce such a product to the market will require more research on the use of a specific plant raw material.
Originality of this study: New innovative beverages with plant additives are described in many scientific articles, but there are no papers that would constitute a collective discussion about their innovativeness.
Keywords
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Badowska, S. (2012). Źródła i inspiracje wprowadzania innowacji produktowych. Zarządzanie i Finanse, 2, 5-23.
Baregheh, A., Rowley, J. & Sambrook, S. (2009). Towards a multidisciplinary definition of innovation. Management Decision, 47(8), 1323-1339. DOI: https://doi.org/10.1108/00251740910984578
Bogacz, A. (2019). XI 2019 Napoje funkcjonalne. Przemysł Fermentacyjny i Owocowo-Warzywny, 1(12), 1-34.
Bogacz, K. (2020). I 2020 Wieści konopne. Przemysł Fermentacyjny i Owocowo-Warzywny, 1-2, 1-50.
Corbo, M. R., Bevilacqua, A., Petruzzi, L., Casanova, F. P. & Sinigaglia, M. (2014). Functional Beverages: The Emerging Side of Functional Foods Commercial Trends, Research, and Health Implications. Comprehensive Reviews in Food Science and Food Safety, 13, 1192-1206. https://doi.org/10.1111/1541-4337.12109 DOI: https://doi.org/10.1111/1541-4337.12109
Chourasia, S. (2011). Development of novel sterilized herbal flavoured milk [Master’s thesis, College of Dairy Technology in Raipur]
Damanpour, F., Sanchez-Henriquez, F. & Chiu H. H. (2018). Internal and External Sources and the Adoption of Innovations in Organizations. British Journal of Management, 29, 712-730. https://doi.org/10.1111/1467-8551.12296 DOI: https://doi.org/10.1111/1467-8551.12296
Dantas, D., Cahú, T., Oliveira, C., Abadie-Guedes, R., Roberto, N., Santana, W., Gálvez, O., Guedes, A., Bezerra, R. (2021). Chlorella vulgaris functional alcoholic beverage: Effect on propagation of cortical spreading depression and functional properties. PLOS ONE, 16(8), 1-12. https://doi.org/10.1371/journal.pone.0255996 DOI: https://doi.org/10.1371/journal.pone.0255996
Demircioglu, M. A., Audretsch, D. B. & Slaper, T. F. (2019). Sources of innovation and innovation type: firm-level evidence from the United States. Industrial and Corporate Change, 28(6), 1365-1379. https://doi.org/10.1093/icc/dtz010 DOI: https://doi.org/10.1093/icc/dtz010
Dłużewska, E. & Krygier, K. (2004). Substancje dodatkowe w napojach bezalkoholowych. Przemysł Spożywczy, 58(6), 16-18.
El- Abasy, A. E., Abou-Gharbia, H. A., Mousa, H. M. & Youssef, M. M. (2012). Mixes of Carrot Juice and Some Fermented Dairy Products: Potentiality as Novel Functional Beverages. Food and Nutrition Sciences, 3, 233-239. https://doi.org/10.4236/fns.2012.32034 DOI: https://doi.org/10.4236/fns.2012.32034
Frizon, C., Perusello, C., Sturion, J. & Hoffmann-Ribani, R. (2018). Novel Beverages of Yerba-Mate and Soy: Bioactive Compounds and Functional Properties. Beverages, 4(21), 1-11. https://doi.org/10.339 0/beverages4010021 DOI: https://doi.org/10.3390/beverages4010021
Gaudette, N. J. (2011). Characterisation and optimisation of the flavour of health-promoting, plant derived bitterants in functional beverages [Doctoral dissertation, Brock University]. http://hdl.handle.net/10464/4073
Gómez, J., Salazar, I. & Vargas, P. (2016). Sources of Information as Determinants of Product and Process Innovation. PLOS ONE, 1-15. https://doi.org/10.1371/journal.pone.0152743 DOI: https://doi.org/10.1371/journal.pone.0152743
Hanus, P., Znamirowska, A. & Kuźniar, P., (2016). Zastosowanie dodatku jęczmienia (Hordeum vulgare) i czosnku niedźwiedziego (Allium ursinum) w technologii kefirów z mleka koziego. Przegląd wybranych zagadnień z zakresu przemysłu spożywczego, 147-158.
Hanus, P., Znamirowska, A., Kluz, M. (2016). Właściwości kefirów kozich fortyfikowanych mikroalgami. Przegląd wybranych zagadnień z zakresu przemysłu spożywczego, 159-168.
Heena, Kumar V., Kaur, J., Gat, Y., Chandel, A., Suri, S. & Panghal, A., (2017). Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal Beverage. Beverages, 3(50). https://doi.org/10.3390/beverages3040050 DOI: https://doi.org/10.3390/beverages3040050
Ibrahim, F. & El-Khateeb, A., (2013). Effect of herbal beverages of Foeniculum vulgare and Cymbopogon proximus on inhibition of calcium oxalate renal crystals formation in rats. Annals of Agricultural Science, 58(2), 221-229. http://doi.org/10.1016/j.aoas.2013.07.006 DOI: https://doi.org/10.1016/j.aoas.2013.07.006
Jakubowski, M. & Śmiechowska, M. (2017). Quality characterization of Kombucha – newfangled fermented tea beverage. Towaroznawcze Problemy Jakości, 1(54), 66-75.
Kalra, E. K. (2003). Nutraceutical - Definition and Introduction. AAPS Journal, 5(3), 1-2. https://doi.org/10.1208/ps050325 DOI: https://doi.org/10.1208/ps050325
K.O. (2019). Polski Kongres Napojowy 2019. Przemysł Fermentacyjny i Owocowo-Warzywny, 10, 1-38 DOI: https://doi.org/10.15199/64.2019.8-9.4
Kobus-Cisowska, J., Flarczyk, E., Przeor, M., Kmiecik, D., Hęś, M. & Szymandera-Buszka, K., (2016). Możliwości wykorzystania preparatów z liści morwy jako składników mlecznych napojów fermentowanych. Bioprodukty - pozyskiwanie, właściwości i zastosowanie w produkcji żywności, 31-37
Kumar, K., Singh, J., Chandra, S., & Samsher. (2017). Formulation of Whey Based Pineapple Herbal Beverages and Its Storage Conditions. Chemical Science Review and Letters, 6(21), 198-203.
Lee, J. & Moon-Goo, H. (2016). How Does External Knowledge Source Infuence Product Innovation In Korean Firms. The Journal of Applied Business Research, 32(2), 449-460. https://doi.org/10.19030/jabr.v32i2.9588 DOI: https://doi.org/10.19030/jabr.v32i2.9588
Lee, K., Yoo, J., Choi, M., Zo, H. & Ciganek, A. (2016). Does External Knowledge Sourcing Enhance Market Performance? Evidence from the Korean Manufacturing Industry. PLOS ONE. 11(12), 1-19. https://doi.org /10.1371/journal.pone.0168676 DOI: https://doi.org/10.1371/journal.pone.0168676
Åysoniewska, E., Kalisz, S. & Mitek, M. (2011). Jakość sensoryczna nektarów i napojów z czarnej porzeczki wzbogaconych ekstraktami z jeżówki purpurowej oraz zielonej herbaty. Å»ywność. Nauka. Technologia. Jakość, 6(79), 167-177.
OECD. (2018).Oslo Manual. Guidelines for Collecting, Reporting and Using Data On Innovation. https://www.oecd.org/science/oslo-manual-2018-9789264304604-en.htm
Owczarek, L., Jasińska, U., Osińska, M. & Skąpska, S. (2004). Juices and beverages with a controlled phenolic content and antioxidant capacity. Polish Journal of Food And Nutrition Sciences, 13(54), 261-268.
Pavyluk, R., Pogarskaya, V., Balabai, K., Pogarskiy, A. & Kravchuk, T. (2019). Development of healthy sour-milk beverages with the use of natural plant nanoadditives. Food Science and Technology, 13(4), 127-137. https://doi.org/10.15673/fst.v13i4.1566 DOI: https://doi.org/10.15673/fst.v13i4.1566
Perera, P., Ekanyake, S., Ranaweera, K. (2017). Antidiabetic Compounds in Syzygium cumini Decoction and Ready to Serve Herbal Drink. Evidence-Based Complementary and Alternative Medicine, 1-6. https://doi.org/10.1155/2017/1083589 DOI: https://doi.org/10.1155/2017/1083589
Przeor Monika, Flarczyk Ewa, Kobus-Cisowska Joanna, Kmiecik Dominik. (2016). Napoje funkcjonalne w opinii konsumentów. Innowacyjne Rozwiązania w Technologii Żywności i Żywieniu Człowieka, 48-60.
Pure, A. E. & Pure, M. E. (2016). Antioxidant and Antibacterial Activity of Kombucha Beverages Prepared using Banana Peel, Common Nettles and Black Tea Infusions. Applied Food Biotechnology, 3(2), 125-130. https://doi.org/10.22037/afb.v3i2.11138
Sadalge, S. & Yardi, V. (2015). Development of ready-to-drink herbal beverage using Cymbopogon Citratus (lemongrass) and studying its shelf life. International Journal of Reasearchers in Biosciences Agriculture & Technology, Special issue (6), 224-228.
Sangma, C., Kumar, V., Gat, Y., Kaushal, M., Suri, S. & Panghal, A. (2018). Optimization of Preparation Process for a Blended Beverage Developed from Chayote, Sugarcane, and Mint and Coriander Extract. International Journal of Vegetable Science, 24(5), 432-444. https://doi.org/10.1080/19315260.2018.1434262 DOI: https://doi.org/10.1080/19315260.2018.1434262
Shiva, K., Adiyaman, P., Naik, R. & Marimuthu, N. (2018). Development and Standardisation of Banana Pseudostem Based Novel Functional Blended Ready to Drink (RTD) Beverages and Studies Nutritional Changes during Storage. An International Journal of Life Sciences, 7(3), 151-158. https://doi.org/10.5958/2319-1198.2018.00021.0 DOI: https://doi.org/10.5958/2319-1198.2018.00021.0
Si, Y., Liu, W. & Cao, X. (2020). The effects of external knowledge source heterogeneity on enterprise process and product innovation performance. PLOS ONE, 15(6), 1-13. https://doi.org/10.1371/journal.pone.0234649 DOI: https://doi.org/10.1371/journal.pone.0234649
Smith, T., Wolfson, J., Jiao, D., Crupain, M., Rangan, U., Sapkota, A., Bleich, A., Nachman, K. (2015). Caramel Color in Soft Drinks and Exposure to 4-Methylimidazole: A Quantitative Risk Assessment. PLOS ONE, 10(2), 1-13. https://doi.org/10.1371/journal.pone.0118138 DOI: https://doi.org/10.1371/journal.pone.0118138
Spano, M. (2010). Functional Foods, Beverages, and Ingredients in Athletics. Strength and Conditioning Journal, 32(1), 79-86. https://doi.org/10.1519/SSC.0b013e3181c20d1c DOI: https://doi.org/10.1519/SSC.0b013e3181c20d1c
Suna, S. (2017). Investigating the physicochemical properties and in vitro bioaccessibility of phenolics and antioxidant capacity of rooibos herbal tea beverage. GIDA, 42(6), 682-692. https://doi.org/10. 15237/gida.GD17050 DOI: https://doi.org/10.15237/gida.GD17050
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