Special Issue "Beverage Emulsions"

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (31 January 2018)

Special Issue Editor

Guest Editor
Dr. Vassilios Raikos

Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, UK
E-Mail

Special Issue Information

Dear Colleagues,

The term emulsion is typically used to describe a colloidal system consisting of at least two immiscible liquids, with one of the liquids being dispersed in the form of small spherical droplets in the other. A number of commercially-available food products (e.g., salad dressings, mayonnaise) are emulsions and their applications are rapidly expanding to the beverage industry. Beverage emulsions are formulated to deliver flavour components and, therefore, sensory characteristics are of primary importance. Most importantly, emulsion beverages may be used for the delivery of lipophilic bioactive ingredients, which are beneficial for human health and wellbeing.

Original and review papers dealing with all aspects of beverage emulsions are welcome for inclusion in this Special Issue of Beverages. This issue will focus primarily on:

  • Composition

  • Methods of production

  • Physicochemical Stability

  • Sensory properties

  • Bioactives

Dr. Vassilios Raikos
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) is waived for well-prepared manuscripts submitted to this issue. Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (3 papers)

View options order results:
result details:
Displaying articles 1-3
Export citation of selected articles as:

Research

Jump to: Review

Open AccessArticle Evaluation of Soybean–Navy Bean Emulsions Using Different Processing Technologies
Received: 2 March 2017 / Revised: 19 May 2017 / Accepted: 22 May 2017 / Published: 25 May 2017
PDF Full-text (1305 KB) | HTML Full-text | XML Full-text
Abstract
In this study, an innovative emulsion made from soybean and navy bean blends of different proportionalities was developed. In addition, two processing methods were used: traditional cooking and jet-cooking. The physical attributes and storage stability were measured and compared. This study found that
[...] Read more.
In this study, an innovative emulsion made from soybean and navy bean blends of different proportionalities was developed. In addition, two processing methods were used: traditional cooking and jet-cooking. The physical attributes and storage stability were measured and compared. This study found that the high content of starch and fiber in navy bean flour contributes to the increase in viscosity of the emulsions, at both room and refrigeration temperatures, as the proportion of navy bean flour in the blends increased. The steam jet-cooked emulsions with higher soybean content has better shelf life stability, smaller particle size, higher fat, lower starch, and lower viscosity, whereas the traditional kettle cooking method is better in reducing anti-nutritional components. No significant difference was found between the two cooking methods in terms of nutritional contents in the emulsions, such as protein, crude fat, and total starch. The traditional kettle cooking, with its longer cooking time, seems to reduce more trypsin inhibitor in the emulsions than those prepared with the steam jet-cooking. This exploratory study is the first to report soybean–navy bean beverage prototypes having desirable nutritional value and the potential for functional beverage market. Full article
(This article belongs to the Special Issue Beverage Emulsions)
Figures

Figure 1

Review

Jump to: Research

Open AccessReview Emulsions, Foams, and Suspensions: The Microscience of the Beverage Industry
Received: 30 January 2018 / Revised: 19 March 2018 / Accepted: 19 March 2018 / Published: 22 March 2018
PDF Full-text (21052 KB) | HTML Full-text | XML Full-text
Abstract
Emulsions and foams form the basis of an extensive variety of materials used in the beverage industry. One of the characteristics of beverage emulsions is that they are rather diluted, contain little amounts of a dispersed oil phase in the finished product, and
[...] Read more.
Emulsions and foams form the basis of an extensive variety of materials used in the beverage industry. One of the characteristics of beverage emulsions is that they are rather diluted, contain little amounts of a dispersed oil phase in the finished product, and must remain physically stable for long periods of time. Nowadays, the consumers ask for more than a drink. Thus, in the market, we can find a vast variety of beverages, where emulsion science seems to be the main factor for controlling flavor, color, the presence of constituents of technological or nutritional value, nutraceutical/bioactive components and, also, turbidity. This work intends to make an overview of the recent advances in beverage-emulsions technology. Some examples are given within the very large world of the beverage industry, from cream liqueurs, soft drinks, and functional beverages, to bottled water, fruit drinks, sparkling wine, and beer. Full article
(This article belongs to the Special Issue Beverage Emulsions)
Figures

Graphical abstract

Open AccessReview Lycopene in Beverage Emulsions: Optimizing Formulation Design and Processing Effects for Enhanced Delivery
Received: 18 December 2017 / Revised: 9 January 2018 / Accepted: 17 January 2018 / Published: 5 February 2018
PDF Full-text (664 KB) | HTML Full-text | XML Full-text
Abstract
Lycopene is a desired ingredient in food formulations, yet its beneficial effects on human health remain largely underexploited due to its poor chemical stability and bioavailability. Oil-in-water emulsions may offer multiple advantages for the incorporation and delivery of this carotenoid species. Engineering and
[...] Read more.
Lycopene is a desired ingredient in food formulations, yet its beneficial effects on human health remain largely underexploited due to its poor chemical stability and bioavailability. Oil-in-water emulsions may offer multiple advantages for the incorporation and delivery of this carotenoid species. Engineering and processing aspects for the development of emulsion-based delivery systems are of paramount importance for maintaining the structural integrity of lycopene. The selection of emulsifiers, pH, temperature, oil phase, particle size, homogenization conditions and presence of other antioxidants are major determinants for enhancing lycopene stability and delivery from a food emulsion. Process and formulation optimization of the delivery system is product-specific and should be tailored accordingly. Further research is required to better understand the underlying mechanisms of lycopene absorption by the human digestive system. Full article
(This article belongs to the Special Issue Beverage Emulsions)
Figures

Graphical abstract

Back to Top