The demand for functional beverages has increased significantly in recent years as
society places more and more emphasis on healthy lifestyles and disease prevention.
Functional beverages may contain various health-promoting, bioactive compounds (e.g.,
antioxidants, vitamins, minerals, prebiotics, probiotics, proteins, etc.). These ingredients
originate from sources including fruits (e.g., red berries), vegetables (e.g., spinach),
nuts (e.g., flaxseeds), and herbs (e.g., turmeric), or can be added as separate components
(e.g., prebiotics). Their nutritional properties qualify pseudocereals (quinoa, buckwheat,
and amaranth) as ideal bases for functional beverages. They are high in antioxidants
(e.g., polyphenols), vitamins (e.g., folate), and minerals (e.g., iron). Their high
protein content (5.7–25.3%, about three times higher than that of maize) improves
the nutritional profile of plant-based drinks. They have a balanced protein and amino
acid composition, as they contain all the essential amino acids (among which lysine
is present in high amounts) and are gluten-free. The in vitro protein digestibility
of pseudocereals is also outstanding (PDCAAS: quinoa (0.85), amaranth (0.70), and
buckwheat (0.78), while those for wheat, rice, and maize are 0.42, 0.56, and 0.47,
respectively). Given these benefits, trends in producing and consuming plant-based,
especially pseudocereal-based, functional beverages are highlighted in the present
review.
