Beverages

19 pages, 2095 KiB

Open AccessArticle

Development of Low-Caffeine Kombucha Using Lotus Root Tea and an Evaluation of Its Functional Properties

by Jin Seon Baek, Younhee Nam, Sunghee Kim, Hee Song Kim, Eun Jin Lee, Mee-Ryung Lee and Soo Rin Kim

Beverages 2025, 11(2), 55; https://doi.org/10.3390/beverages11020055 - 18 Apr 2025

Viewed by 129

Abstract

Kombucha, traditionally fermented from black or green tea, is well known for its potential health benefits. However, its high caffeine content may limit consumption for certain individuals. Therefore, this study aimed to develop a low-caffeine kombucha using lotus root tea as an alternative [...] Read more.

Kombucha, traditionally fermented from black or green tea, is well known for its potential health benefits. However, its high caffeine content may limit consumption for certain individuals. Therefore, this study aimed to develop a low-caffeine kombucha using lotus root tea as an alternative to black or green tea. Lotus root was roasted and brewed to prepare the tea base, to which sugar and a SCOBY were added for primary fermentation. Subsequently, Lactobacillus plantarum (1.0 × 10⁹ and 3.0 × 10⁹ CFU/mL) was inoculated to carry out secondary fermentation. The kombucha samples were assessed for their organic acid composition, antioxidant activity, antimicrobial effects, β-glucuronidase inhibition, and protective effects against Salmonella infection in a Caenorhabditis elegans model. The caffeine concentration of lotus root tea kombucha was significantly lower than that of conventional kombucha. L. plantarum fermentation increased the lactic acid concentration and enhanced antimicrobial activity, particularly against Escherichia coli OP50 and Salmonella typhimurium. Additionally, β-glucuronidase inhibition significantly improved, suggesting potential gut health benefits. In C. elegans, kombucha consumption improved survival rates following Salmonella infection, indicating a protective effect. This study demonstrates that fermentation using Lactobacillus plantarum can enhance the bioactivity of lotus root kombucha, highlighting its potential as a low-caffeine functional beverage. Full article

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14 pages, 1158 KiB

Open AccessArticle

Chemical Quality and Characterization of Essential Oils in Postharvest Hop cv. Cascade: Ventilated Room Temperature as a Sustainable Alternative to Hot-Stove and Freeze-Drying Processes

by Edoardo Monacci, Chiara Sanmartin, Alessandro Bianchi, Stefano Pettinelli, Basma Najar, Fabio Mencarelli and Isabella Taglieri

Beverages 2025, 11(2), 54; https://doi.org/10.3390/beverages11020054 - 18 Apr 2025

Viewed by 129

Abstract

Hop is a key ingredient in beer production, and drying it allows it to be stored before use. Unfortunately, postharvest drying techniques can negatively affect hop quality. In this study, we compared drying using a hot stove (H), freeze-drying (F), and ventilated at [...] Read more.

Hop is a key ingredient in beer production, and drying it allows it to be stored before use. Unfortunately, postharvest drying techniques can negatively affect hop quality. In this study, we compared drying using a hot stove (H), freeze-drying (F), and ventilated at room temperature (VRT) drying, focusing on the chemical quality and essential oil composition. To achieve 80% water removal, F and H took two days, while VRT took five days. F and H preserved a high content of total chlorophyll (F 81.89 g/kg dm; H 82.70 g/kg dm) and carotenoids (F 54.02 g/kg dm; H 54.71 g/kg dm). The hop storage index (HSI) increased with all drying techniques, but especially in F and H. The lowest amount of polyphenols was found in the H sample (348.48 g/kg dm), while the highest content was found in VRT (631.11 g/kg dm). Freeze-drying gave the best results, especially in relation to the amount of polyphenols and antioxidant power of the product. Regarding essential oils, in the class of sesquiterpene hydrocarbons, we found α-humulene (F 24.0%; VRT 24.7%; H 25.6%), β-caryophyllene (F 10.5%; VRT 9.4%; H 11.1%), and β-farnesene (F 6.8%; VRT 6.0%; H 7.4%). The total monoterpene hydrocarbon amount increased in the VRT sample. Thus, freeze-drying emerges as an alternative technique to the hot stove; however, the cost is high. Instead, drying at ventilated room temperature represents a sustainable and valid technique for preserving the aromatic characteristics and polyphenols of the product. Full article

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12 pages, 204 KiB

Open AccessArticle

Foliar Selenium Biofortification in Temperate Fruit Crops: Impact on Selenium Accumulation and Nutritional Quality of Fruits and Juices

by Ján Mezey, Ivana Mezeyová, Adrián Selnekovič and Daniel Bajčan

Beverages 2025, 11(2), 53; https://doi.org/10.3390/beverages11020053 - 18 Apr 2025

Viewed by 145

Abstract

As an essential mineral element, selenium (Se) must be consumed by organisms through food and beverages. A method used to raise the amount of Se in food made from plants is biofortification, which is the process that increases the bioactivity and content of [...] Read more.

As an essential mineral element, selenium (Se) must be consumed by organisms through food and beverages. A method used to raise the amount of Se in food made from plants is biofortification, which is the process that increases the bioactivity and content of Se in the edible parts of plants. Foliar fertilization is the most feasible method of introducing selenium into the food chain. The objective of this work was to determine the effect of foliar biofortification with Selenium on various quality attributes of fruit species suitable for fruit-based beverage production, with the main goal of verifying the incorporation of Se into plant tissues. During the growing season in 2023, sodium selenate was applied in an equivalent of 150 g/ha Se in professional raspberry, blueberry, redcurrant, honeysuckle and apple plantings, from which fruit-based juice was later produced and analyzed. There was significant increase (p ≤ 0.05) in the Se content in the fruit’s juice, which was the main goal. Furthermore, after the application of Se under the mentioned conditions, there was a significant (p ≤ 0.05) increase in nutritionally valuable parameters, such as antioxidant activity, ferulic acid and resveratrol, but also the content of glucose, fructose, malic acid, total acids, Mn, Ba, Ca, Li, myricetin and chlorogenic acid content. On the other hand, a decrease in some valuable indicators, but also heavy metals (Al, Cu, Cr), were noticed in some fruit juices. Full article

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18 pages, 1824 KiB

Open AccessArticle

Effect of Partial Condensation (Dephlegmation) in Fruit Brandy Distillation Equipment on the Composition of Apple Brandies

by Manami Yagishita, Oliver Reber, Daniela Alter, Ralf Kölling and Daniel Einfalt

Beverages 2025, 11(2), 52; https://doi.org/10.3390/beverages11020052 - 17 Apr 2025

Viewed by 171

Abstract

Fruit brandy equipment commonly uses partial condensation (dephlegmation) to generate reflux in the distillation column. Here, we examined the effect of dephlegmation on the composition of fruit brandies in both lab-scale and large-scale settings. In lab-scale experiments, the dephlegmator led to a pronounced [...] Read more.

Fruit brandy equipment commonly uses partial condensation (dephlegmation) to generate reflux in the distillation column. Here, we examined the effect of dephlegmation on the composition of fruit brandies in both lab-scale and large-scale settings. In lab-scale experiments, the dephlegmator led to a pronounced enrichment of ethanol in the distillate due to preferred condensation of water, while the concentration of flavor compounds was differentially affected. Some compounds were enriched in the distillate, some were depleted, and some were unaffected by dephlegmation compared with the control without a dephlegmator. Large-scale fruit brandy equipment relying exclusively on dephlegmation was compared as standard with an enrichment section containing three trays. In the equipment relying on dephlegmation, tail components such as fusel alcohols were less well separated from the middle run, which led to a reduced yield of clean spirit in the middle run. In triangle tests, the spirits from the two devices could be clearly differentiated, but there was no clear preference for one spirit or the other. This study provides for the first time detailed data on the influence of dephlegmators on the behavior of flavor compounds during fruit brandy distillation. Full article

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13 pages, 579 KiB

Open AccessArticle

Development of a Citrus Drink Using Mixture Design: Sensory Evaluation, Total Polyphenols and Vitamin C

by Jeimison Bazán-Plasencia, Antony Mejía-Vásquez, Gerald H. Bracamonte, Juanita Anali Ponce-Ramirez, Ronald Ortecho-Llanos, Beetthssy Z. Hurtado-Soria, Eudes Villanueva and Elza Aguirre

Beverages 2025, 11(2), 51; https://doi.org/10.3390/beverages11020051 - 15 Apr 2025

Viewed by 253

Abstract

The development of beverages with functional potential and maximum sensory acceptability are priorities for the food industry. This study investigated the effect of orange juice (OJ), lemon juice (LJ) and ginger juice (GJ) concentrations on overall acceptability (OA), total phenic compounds (TPC) and [...] Read more.

The development of beverages with functional potential and maximum sensory acceptability are priorities for the food industry. This study investigated the effect of orange juice (OJ), lemon juice (LJ) and ginger juice (GJ) concentrations on overall acceptability (OA), total phenic compounds (TPC) and vitamin C (VC). The experimental design used was simplex-centroid mixtures, and maximization was achieved using response surface methodology (RSM). The bioactive content of TPC and VC was measured using the Folin–Ciocalteu method and the dichlorophenol indophenol method, respectively; sensory evaluation was conducted with 100 panelists on a continuous scale acceptability primer (0–10 points). The RSM results indicated that the optimum formulation was obtained with: OJ = 79.8 mL, LJ = 5.7 mL and GJ = 4.37 mL, yielding maximum values of OA = 6.81 points, TPC = 14.64 mg GAE/100 g and VC = 32.3 mg/mL. The optimized beverage presented a free radical scavenging capacity of 65.72% (DPPH method). The regression models were validated and significantly (p < 0.05) predicted sensory acceptability, total phenolic compounds and vitamin C content. The development of this beverage and its potential application in the food industry is attractive due to its high sensory acceptability and bioactive content. Full article

(This article belongs to the Section Sensory Analysis of Beverages)

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15 pages, 794 KiB

Open AccessArticle

CLA-Producing Probiotics for the Development of a Yogurt-Type Beverage

by Hasnia Ziar, Philippe Gérard and Ali Riazi

Beverages 2025, 11(2), 50; https://doi.org/10.3390/beverages11020050 - 14 Apr 2025

Viewed by 226

Abstract

This study examined the ability of four beneficial strains (Lactobacillus rhamnosus LbRE-LSAS, Bifidobacterium animalis subsp. lactis Bb12, and two yogurt starters TA040 and LB340) to ferment MRS or milk containing free linoleic acid (0, 0.5, or 1 mg/mL). The goal was to produce [...] Read more.

This study examined the ability of four beneficial strains (Lactobacillus rhamnosus LbRE-LSAS, Bifidobacterium animalis subsp. lactis Bb12, and two yogurt starters TA040 and LB340) to ferment MRS or milk containing free linoleic acid (0, 0.5, or 1 mg/mL). The goal was to produce an enriched conjugated linoleic acid (CLA) isomers’ yogurt-type beverage. Linoleic acid (LA) at 0.5 mg/mL did not interfere with the growth of the assayed bacteria on de Man Rogosa and Sharpe broth (MRS) or milk. On the other hand, increasing the content of LA in the MRS or yogurt-type beverage to 1 mg/mL slightly inhibited all strains and prevented accumulating high biomasses. A gas chromatography analysis of the fatty acid profiles confirmed the bioconversion of LA. The yogurt starters TA040 and LB340 had the highest bioconversion rates in the yogurt-type beverages, whereas the probiotic Bb12 strain was the most interesting at converting LA into its active CLA. CLA from the MRS supernatants of TA040, Bb12, and LbRE-LSAS had maximum antibacterial activities against S. typhimurium, E. coli, and S. aureus, respectively. Whey from the Bb12 beverage showed an inhibitory effect against all pathogens. These results suggest that all strains could be used as starter cultures in the proposition of a yogurt-type beverage with a high CLA content and antibacterial potential. Full article

(This article belongs to the Section Beverage Technology Fermentation and Microbiology)

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20 pages, 893 KiB

Open AccessReview

Fermented Cashew Apple Beverages: Current State of Knowledge and Prospects

by Fabrice S. Codjia, D. Sylvain Dabadé, Pélagie Agbobatinkpo, Ingrid Collombel, Nawel Achir, Paulin Azokpota and Joseph Dossou

Beverages 2025, 11(2), 49; https://doi.org/10.3390/beverages11020049 - 14 Apr 2025

Viewed by 320

Abstract

The cashew apple constitutes approximately 90% of the total fruit mass produced by the cashew tree, with the remaining 10% being the cashew nut. Despite its high nutritional value, it is regarded as an agricultural byproduct. Numerous scientific studies have explored the technological [...] Read more.

The cashew apple constitutes approximately 90% of the total fruit mass produced by the cashew tree, with the remaining 10% being the cashew nut. Despite its high nutritional value, it is regarded as an agricultural byproduct. Numerous scientific studies have explored the technological and nutritional potential of the cashew apple by leveraging microorganisms in its fermentation process for beverage applications. This paper provides an overview of existing fermented cashew apple beverages and discusses perspectives for new fermented cashew apple products. Five fermented cashew apple beverages were recorded. These include wine, edible alcohol, probiotic and prebiotic beverages, and cashew apple-based vinegar. New fermented cashew apple beverages with organoleptic, nutritional, and functional properties can be considered. Among these are fermented cashew apple beverages such as kefir or kombucha-type drinks. A promising avenue for future research is the exploration of the indigenous microbiota of the cashew apple and their interactions within a consortium. This could lead to innovative developments in food technology and improvements in the organoleptic and nutritional characteristics of fermented cashew apple beverages. Full article

(This article belongs to the Section Beverage Technology Fermentation and Microbiology)

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15 pages, 1067 KiB

Open AccessArticle

Multi-Analytical Characterisation of an Alcoholic Beverage Obtained by Blending of White Wine and Organic Kiwifruit Wine

by Lorenzo Marsili, Fabio Pietrangeli, Claudio Brilli, Martina Foschi, Alessandra Biancolillo, Angelo Antonio D’Archivio and Guerino Pescara

Beverages 2025, 11(2), 48; https://doi.org/10.3390/beverages11020048 - 7 Apr 2025

Viewed by 237

Abstract

While studies on the co-fermentation of fruits and grapes are reported in the literature, blends of wine and fruit wine have never been investigated before. We characterised a blend (80:20 v/v) of Trebbiano Abruzzese white wine, organic kiwifruit wine, and [...] Read more.

While studies on the co-fermentation of fruits and grapes are reported in the literature, blends of wine and fruit wine have never been investigated before. We characterised a blend (80:20 v/v) of Trebbiano Abruzzese white wine, organic kiwifruit wine, and the sparkling beverage obtained by its successive refermentation in a bottle. A persimmon/kiwifruit wine (50:50 v/v), after and before alcoholic fermentation, was also analysed. The buffer capacity, redox potential, concentration of selected polyphenols, total polyphenol content, antioxidant activity, and volatile profile were evaluated. The addition of kiwifruit wine to Trebbiano Abruzzese confers, to the final beverage, an appreciable improvement in terms of antioxidant activity, related to the content of polyphenols and ascorbic acid, which is substantially preserved in the sparkling product. Appreciable differences in the aroma of the blend compared to pure wine are mainly associated with the increased content of norisoprenoids, terpenes, methyl esters, and sulphur compounds, arising from the kiwifruit wine. The innovative beverages here proposed exhibit distinctive compositional and sensorial attributes that can be appreciated by consumers. Full article

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19 pages, 968 KiB

Open AccessArticle

Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China

by Niina Kelanne, Yuxuan Zhu, Tuomas Rysä, Baoru Yang, Baoqing Zhu and Oskar Laaksonen

Beverages 2025, 11(2), 47; https://doi.org/10.3390/beverages11020047 - 29 Mar 2025

Viewed by 366

Abstract

Consumption of non-alcoholic beer (NAB) is continuously increasing in many countries. NABs are produced with varying technologies, resulting in different sensory properties. Previous studies have focused on understanding the consumers’ acceptance and preferences among different types of NAB. However, few studies have focused [...] Read more.

Consumption of non-alcoholic beer (NAB) is continuously increasing in many countries. NABs are produced with varying technologies, resulting in different sensory properties. Previous studies have focused on understanding the consumers’ acceptance and preferences among different types of NAB. However, few studies have focused on the sensory characterization of commercial NABs produced with different methods. This study aimed to find key sensory characteristics in lager, Indian pale ale, and pilsner-type NABs with untrained panels by conducting tests in Finland and China. Participants were asked to Check-All-That-Apply for odors and Rate-All-That-Apply for flavors. Additionally, hedonic responses to odor and flavor pleasantness were rated. Chinese participants used more different and more often-used attributes to describe NABs. More varying descriptors were used on the NAB samples chosen as the most pleasant ones, indicating more complex sensory properties. Participants from both locations preferred lager-type beers characterized as ‘fresh’ odor and ‘fruity’, ‘floral’, and ‘sweet’ flavors and less frequently found Indian-pale-ale-type NABs pleasant, describing them as ‘sour’, ‘bitter’, ‘fermented’, and ‘pungent’ flavors. The flavor pleasantness correlated more with the samples frequently chosen as the most pleasant than odor pleasantness. No clear connection was found between the production method of NAB and consumers’ acceptance, demonstrating that all production methods can be used to produce non-alcoholic beers with sensory properties acceptable to consumers. Full article

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16 pages, 1425 KiB

Open AccessSystematic Review

Total Water Intake and Total Fluid Intake Worldwide: A Systematic Literature Review in Children and Adolescents

by Georgios Papaoikonomou, Kyriaki Apergi and Olga Malisova

Beverages 2025, 11(2), 46; https://doi.org/10.3390/beverages11020046 - 27 Mar 2025

Viewed by 604

Abstract

Background: Investigating fluid consumption among children and adolescents poses a challenge due to varying dietary behaviors and hydration needs. This systematic review aims to assess total water intake (TWI) and total fluid intake (TFI) in children and adolescents, focusing on gender differences and [...] Read more.

Background: Investigating fluid consumption among children and adolescents poses a challenge due to varying dietary behaviors and hydration needs. This systematic review aims to assess total water intake (TWI) and total fluid intake (TFI) in children and adolescents, focusing on gender differences and adherence to reference values proposed by the European Food Safety Authority (EFSA) and the Institute of Medicine (IOM). Methods: A systematic literature search of PubMed, Scopus, and Scholar was conducted to identify studies published between 2004 and 2024 reporting on TWI and TFI for children and adolescents. Studies were included if they reported fluid intake data in healthy populations, provided quantitative measures of TWI or TFI, and aligned with the EFSA or IOM reference values. From 8731 initial articles, 24 studies met the inclusion criteria. Data were synthesized narratively, and compliance with hydration guidelines was assessed. Results: The review included 24 studies, encompassing 16,254 children and 15,367 adolescents. The majority of participants failed to meet the recommended guidelines. Only one study reported compliance with the recommended TWI values, while four studies in children and four in adolescents showed adherence to the recommended TFI values. Conclusions: The results underscore a widespread inadequacy in achieving the hydration guidelines among children and adolescents, emphasizing the need for targeted interventions to improve fluid intake. Public health interventions are needed to promote adequate fluid intake, particularly in populations at risk of dehydration-related health outcomes. Future research should focus on identifying barriers to adequate hydration and developing targeted strategies to improve fluid intake behaviors. Full article

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14 pages, 3341 KiB

Open AccessArticle

Applications of Machine Learning for Wine Recognition Based on ¹H-NMR Spectroscopy

by Ariana Raluca Hategan, Adrian Pirnau and Dana Alina Magdas

Beverages 2025, 11(2), 45; https://doi.org/10.3390/beverages11020045 - 27 Mar 2025

Cited by 1 | Viewed by 346

Abstract

The present study aims to explore the possibility of applying machine learning (ML) algorithms for the development of reliable wine authentication instruments able to encompass the exhaustive performances offered by learning-based methods, and, at the same time, to propose reference practices for improving [...] Read more.

The present study aims to explore the possibility of applying machine learning (ML) algorithms for the development of reliable wine authentication instruments able to encompass the exhaustive performances offered by learning-based methods, and, at the same time, to propose reference practices for improving the recognition ability of the developed models. In this regard, two ML algorithms, namely k-Nearest Neighbors (kNN) and Logistic Regression, have been utilized as supervised learning techniques applied to ¹H-NMR spectral data for the development of classification models able to recognize the variety, geographical origin, and vintage of wine samples. Due to the complexity of the experimental data, which was characterized by a high number of variables, special attention was given to the preprocessing phase in order to identify the most relevant input space for each envisaged classification criterion. The obtained results have shown that ¹H-NMR spectroscopy in conjunction with Logistic Regression represents a reliable approach for wine traceability, leading, for all investigated classification criteria, to accuracy scores of the developed models greater than 98% in cross-validation and up to 100% in testing. Full article

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22 pages, 4444 KiB

Open AccessArticle

Discrimination of Romanian Wines Based on Phenolic Composition and Identification of Potential Phenolic Biomarkers for Wine Authenticity and Traceability

by Corina-Teodora Ciucure, Marius Gheorghe Miricioiu and Elisabeta-Irina Geana

Beverages 2025, 11(2), 44; https://doi.org/10.3390/beverages11020044 - 25 Mar 2025

Viewed by 361

Abstract

Demonstrating the authenticity and traceability of quality wines based on parameters that reflect their composition and provenance contributes to protecting wine authenticity and to increasing consumer confidence in moderate wine consumption, which is associated with numerous health-promoting properties. A wine’s phenolic fingerprint is [...] Read more.

Demonstrating the authenticity and traceability of quality wines based on parameters that reflect their composition and provenance contributes to protecting wine authenticity and to increasing consumer confidence in moderate wine consumption, which is associated with numerous health-promoting properties. A wine’s phenolic fingerprint is increasingly used to assess its authenticity, even though wine phenolic composition is influenced by genetic and environmental factors, as well as vineyard management and enological practices, and storage conditions. This study presents a comprehensive analysis of the bioactive characteristics (total polyphenols—TPs, total flavonoids—TFs, antioxidant activity—AA, and total anthocyanins—TAs) by spectrophotometric analysis and phenolic compound profile (by UHPLC-HRMS analysis) of 19 white and 21 red wines with a Protected Designation of Origin (PDO) from four vineyards located in the wine-growing region of Oltenia, Romania. Multivariate statistical analysis, specifically principal component analysis and heat map analysis, applied to analytical data, enables the discrimination of wines based on grape variety and terroir, and across four consecutive vintages (2019–2022). The phenolic profiles of the wines obtained under standardized winemaking conditions depend on the climatic data specific to each harvest year (temperature, precipitation, duration of sun exposure during grape berry phenological stages, and ripening). The phenolic biomarkers of red wines, such as epicatechin, catechin, gallic, caffeic, t-ferulic acids, t-resveratrol and hesperidin, represent specific biomarkers of warmer and sunnier harvest years with lower precipitation, as observed in the 2021 harvest year. Additionally, our results contribute to the identification of specific phenolic biomarkers for geographical and varietal discrimination, as well as to the promotion of high-quality wines produced in a renowned wine-growing region of Romania. Full article

(This article belongs to the Special Issue Innovative Characterization of Alcoholic Beverages: Sensory, Chemical and Terroir Insights)

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18 pages, 2288 KiB

Open AccessArticle

Impact of Underwater Aging on the Volatile and Phenolic Compounds of Campania Wine-Based Liqueurs “Elixir Falernum”

by Andrea Balivo, Giovanni D’Auria, Pasquale Ferranti, Alessia Cepollaro, Salvatore Velotto, Raffaele Sacchi and Alessandro Genovese

Beverages 2025, 11(2), 43; https://doi.org/10.3390/beverages11020043 - 24 Mar 2025

Viewed by 313

Abstract

Underwater aging of alcoholic beverages has gained growing interest in recent years as a novel strategy for product differentiation. This study investigated the effects of 12 months of underwater aging at 13 m depth on the chemical, volatile, and phenolic profiles of wine-based [...] Read more.

Underwater aging of alcoholic beverages has gained growing interest in recent years as a novel strategy for product differentiation. This study investigated the effects of 12 months of underwater aging at 13 m depth on the chemical, volatile, and phenolic profiles of wine-based liqueurs, compared to traditional cellar aging. Individual bottles were analysed using an E-nose, achieving 96% correct classification in the cross-validated confusion matrix. Chemical analysis revealed no significant differences in pH, ethanol content, total and volatile acidity. Although total phenolic content did not differ significantly, underwater-aged liquors exhibited higher levels of anthocyanins, suggesting reduced degradation of phenolic compounds in the anaerobic underwater environment. This was supported by higher levels of free alpha-amino nitrogen and total proteins, suggesting slower oxidation. As a result, underwater-aged liquors showed a lower b* index (yellowness), likely due to the reduced oxidation of red colour compounds. Underwater aging induced some changes in the volatile profile, with a significant increase in certain furanones and pyranones, such as 5-hydroxymethylfurfural, 4-hydroxydihydro-2-(3H)-furanone and 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one, responsible for strawberry, toasted, and caramel notes. This increased production could be attributed to the unique underwater environment, characterised by oscillating vibrations, blue-green light, lower and more constant temperatures and reduced oxygen levels. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

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17 pages, 3844 KiB

Open AccessArticle

Comprehensive Characterization (Chromatography, Spectroscopy, Isotopic, and Digital Color Image) of Tequila 100% Agave Cristalino as Evidence of the Preservation of the Characteristics of Its Aging Process

by Walter M. Warren-Vega, Rocío Fonseca-Aguiñaga, Arantza Villa-González, Camila S. Gómez-Navarro and Luis A. Romero-Cano

Beverages 2025, 11(2), 42; https://doi.org/10.3390/beverages11020042 - 20 Mar 2025

Viewed by 354

Abstract

To obtain fundamental information on the Tequila 100% agave Cristalino commercial samples were characterized in their different classes. For this purpose, 12 samples were chosen, defined as: G1 (aged; n = 3, or extra-aged; n = 3) and G2 (aged-Cristalino; n [...] Read more.

To obtain fundamental information on the Tequila 100% agave Cristalino commercial samples were characterized in their different classes. For this purpose, 12 samples were chosen, defined as: G1 (aged; n = 3, or extra-aged; n = 3) and G2 (aged-Cristalino; n = 3 or extra-aged-Cristalino; n = 3). Analytical characterization was performed on these beverages, consisting of isotope ratio mass spectrometry, gas and liquid chromatography, UV-Vis spectroscopy, and color using digital image processing. The results corroborate that the chromatographic characterization (mg/100 mL A.A.)—higher alcohols (299.53 ± 46.56), methanol (212.02 ± 32.28), esters (26.02 ± 4.60), aldehydes (8.93 ± 4.61), and furfural (1.02 ± 0.56)—and isotopic characterization—δ¹³C_VPDB = −13.02 ± 0.35 ‰ and δ¹⁸O_VSMOW = 21.31 ± 1.33 ‰—do not present statistically significant differences (p > 0.05) between groups. From these techniques, it was possible to reinforce that isotopic ratios can provide information about that the ethanol of these alcoholic beverages come from Agave tequilana Weber blue variety and it is not affected in the filtration process. Based on the UV-Vis analysis, I₂₈₀ and I₃₆₅ were obtained, which were related to the presence of polyphenols and flavonoids—expressed as mg quercetin equivalents/L—only found in group 1. Due to the presence of flavonoids in aged beverages, the oxidation process results in the formation of an amber color, which can be measured by an RGB color model; therefore, the analysis shows that there is a statistically significant difference (p < 0.05) between groups. It can be concluded that Tequila 100% agave Cristalino is a Tequila 100% agave aged or extra-aged without color in which its chromatographic and isotopic profile is not affected. Full article

(This article belongs to the Special Issue Innovative Characterization of Alcoholic Beverages: Sensory, Chemical and Terroir Insights)

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15 pages, 2899 KiB

Open AccessArticle

Exploring the Market for Dealcoholized Wine in Spain: Health Trends, Demographics, and the Role of Emerging Consumer Preferences

by Rosana Fuentes-Fernández and José Luis del Campo-Villares

Beverages 2025, 11(2), 41; https://doi.org/10.3390/beverages11020041 - 18 Mar 2025

Cited by 1 | Viewed by 1843

Abstract

Since 1975, when per capita wine consumption in Spain peaked, the continued decline in domestic consumption has led to significant changes in the wine sector, particularly in production and marketing strategies. By 2005, the industry had shifted towards mass exportation, focusing on bulk [...] Read more.

Since 1975, when per capita wine consumption in Spain peaked, the continued decline in domestic consumption has led to significant changes in the wine sector, particularly in production and marketing strategies. By 2005, the industry had shifted towards mass exportation, focusing on bulk wine, as domestic demand fell. Since then, Spain has become the leading global producer of bulk wine by volume. However, emerging consumer trends, prioritizing health, sustainability, and low-alcohol beverages, present both challenges and opportunities for the sector. This study explores the potential for Spain’s bulk wine industry to adapt by transitioning to dealcoholized wines, leveraging recent technological advancements and aligning with shifting consumer preferences. In this context, we examined what additional factors might influence the transition of Spanish wine producers to dealcoholized wine production and how consumer acceptance of these products in Spain compares to other international markets. In this context, it is crucial to examine what additional factors might influence the transition of Spanish wine producers to dealcoholized wine production and how consumer acceptance of these products in Spain compares to other international markets. Data collection was conducted through dual surveys targeting both consumers and producers, administered in December 2024 via the Sobrelias.com platform, with a total of 602 responses (387 from consumers and 215 from producers). Statistical analyses, including ANOVA and PERMANOVA, were performed to assess the influence of variables such as health-conscious consumption habits, demographic segmentation (age groups), and gender on market dynamics. To date, no prior academic research has addressed this specific intersection of bulk wine exports and consumer trends, highlighting the novelty of this study. A multiple linear regression model quantified the potential for market growth based on these factors. Full article

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23 pages, 373 KiB

Open AccessReview

Composition, Properties, and Beneficial Effects of Functional Beverages on Human Health

by Andreas Panou and Ioannis Konstantinos Karabagias

Beverages 2025, 11(2), 40; https://doi.org/10.3390/beverages11020040 - 14 Mar 2025

Viewed by 1403

Abstract

Functional beverages comprise a special category of drinks free of alcohol that contain bioactive components from plant, animal, marine, or microorganism sources that contribute to the reinforcement of human health. Functional beverages are mainly divided into the following basic categories: (i) dairy-based beverages [...] Read more.

Functional beverages comprise a special category of drinks free of alcohol that contain bioactive components from plant, animal, marine, or microorganism sources that contribute to the reinforcement of human health. Functional beverages are mainly divided into the following basic categories: (i) dairy-based beverages and (ii) non-dairy-based beverages. Functional beverages have several positive functional properties such as the rehydration of the body, recovery of lost energy, the increase of athletic performance, the prevention of pain in joints, the improvement of heart health, the improvement of immunity and the digestive system, and the creation of the feeling of satiety and boosting mood. However, according to health experts, there are also functional beverages that induce obesity and heart diseases because of their high content of sugars, sweeteners, and other components such as caffeine, taurine, taurine combined with caffeine, creatinine, etc. The scope of this review was to highlight the main components and the functional properties of energy drinks along with the effects of functional beverages on human health. Limited review articles address this overall hypothesis in the recent literature, thus comprising the significance of the current study. Full article

(This article belongs to the Special Issue Sports and Functional Drinks)

14 pages, 1856 KiB

Open AccessArticle

Quantification of Caffeine in Energy and Cola Drinks via Rapid High Performance Liquid Chromatography Assays with Ultra Violet Diode Array Detection

by Christopher E. Karlsen, Jake A. Cravino, Arianne Soliven, Peter J. Mahon, Feng Li and R. Andrew Shalliker

Beverages 2025, 11(2), 39; https://doi.org/10.3390/beverages11020039 - 13 Mar 2025

Viewed by 665

Abstract

There is currently a lack of regulation of the caffeine found in cola and energy drinks by the FDA, which fails to protect the consumers of these products. Due to this lack of regulation, cola and energy drinks can have noticeable differences in [...] Read more.

There is currently a lack of regulation of the caffeine found in cola and energy drinks by the FDA, which fails to protect the consumers of these products. Due to this lack of regulation, cola and energy drinks can have noticeable differences in their caffeine content when compared to the average amount per serving labelled on the product. In this study, we demonstrate the ability to analyse caffeine rapidly in under 20 s, and with HPLC pressures under 3500 psi (241 bar). To facilitate a high-throughput routine HPLC analysis of the caffeine content found in energy and cola drinks, two HPLC column technologies are studied, a conventional run HPLC column, and a newly commercialised Radial Flow Splitting end fitted HPLC column. The Radial Flow Splitting fitted column demonstrated the following benefits: a 37% reduction in pressure, an increased signal intensity sensitivity of 35%, a reduced analysis time by 20%, and improved metrics in assay precision based on triplicate injections associated with retention time, peak area, and peak height precision %RSD values. Both rapid HPLC methods offer greater opportunity for expanded beverage testing, which can ultimately help protect the consumer. The quantified energy drinks that were tested had a higher caffeine content, on average, than the labelled caffeine content, with an approximately ±16 mg difference per serving size for the energy drinks. In the case of the cola drinks, which did not include caffeine levels on the food label, we compared the levels to the USDA guidance and found up to double the recommended amount of caffeine in one serving for the samples studied. This highlights the need to have stricter regulations for caffeinated beverages to protect consumers and provide transparency regarding the caffeine content. Full article

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17 pages, 883 KiB

Open AccessArticle

Optimization of Beverage Formulation with Technique for Order of Preference by Similarity to Ideal Solution

by Taraneh Javanbakht

Beverages 2025, 11(2), 38; https://doi.org/10.3390/beverages11020038 - 12 Mar 2025

Viewed by 591

Abstract

This paper presents a new optimization approach for beverage formulation using the Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS). The comparison and ranking of candidates would be the essential steps for the evaluation of beverage production, which in turn [...] Read more.

This paper presents a new optimization approach for beverage formulation using the Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS). The comparison and ranking of candidates would be the essential steps for the evaluation of beverage production, which in turn requires the quality control of beverage ingredients. The quality of the beverage depends on the type and amount of the ingredients used for their preparation. This emphasizes the importance of the optimization of beverage formulation, which is addressed in this paper using the TOPSIS method. The results of this investigation show that ingredients with more impact on human health (having bigger weights) could affect the rank of drinks. The second, fourth, third and first candidates ranked first, second, third and fourth before and after the changes of criterion types and weight values. Moreover, the change of the criterion type accompanied with the increase in its concentration in the beverage had a significant impact on the candidates’ ranks. The similarity coefficient of the fourth candidate for which this ingredient concentration changed showed a decrease from 0.625 to 0.500. The optimization of beverage formulation with the modified TOPSIS algorithm showed the efficiency of the automated decision-making process with the obtainment of the same ranks in comparison with those of the analyses without the consideration of the candidates’ colors as they were used in beverages and could not determine their quality. The results in this research paper could be used for the quality improvement of drinks in the beverage industry. Full article

(This article belongs to the Topic Advances in Analysis of Food and Beverages)

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17 pages, 1708 KiB

Open AccessArticle

A Novel Selective and Sensitive HPLC-ESI-Tandem MS/MS Method for Indole Structure-Retaining Metabolites of Tryptophan: Application in Beverages

by Paola Di Matteo and Rita Petrucci

Beverages 2025, 11(2), 37; https://doi.org/10.3390/beverages11020037 - 11 Mar 2025

Viewed by 480

Abstract

The essential amino acid tryptophan yields a plethora of secondary metabolites with key roles in plants and animals. Its fate in different living organisms is crucial for their own health, and metabolic profiling is a valuable tool for investigating it. Among the various [...] Read more.

The essential amino acid tryptophan yields a plethora of secondary metabolites with key roles in plants and animals. Its fate in different living organisms is crucial for their own health, and metabolic profiling is a valuable tool for investigating it. Among the various metabolites, those retaining the indole structure were examined for qualitative and quantitative profiling. Liquid chromatography coupled with a tandem mass spectrometry detector with an electrospray ionization source (HPLC-ESI-MS/MS), acquiring in multiple reaction monitoring (MRM) mode, was used to develop a selective and sensitive method for the simultaneous analysis of tryptophan and 10 indole structure-retaining metabolites of it. Satisfactory values were obtained for linearity (R² ≥ 0.99 for all compounds except two), sensitivity (LOD, within 6–31 ng/mL, and LOQ, within 17–94 ng/mL, where minimum and maximum values were relative to serotonin and 5-methoxytryptamin, respectively), reproducibility (interday and intraday precision and accuracy), and effect of the matrix (recovery and matrix effect). The method was then successfully applied to the analysis of different types of beverage, such as herbal products, like Eschscholzia californica and a sleep herbal tea marketed with added melatonin (consumed to reduce anxiety and improve sleep quality), and fermented beverages, like beer and kefir. High amounts of tryptophan (from 77 ng/mL in kefir to 26,974 ng/g in the sleep herbal tea) followed by lower contents of serotonin (from 29 ng/mL in kefir to 2207 ng/g in the sleep herbal tea), were found in all samples along with the serotonin pathway-related compounds 5-hydroxytryptophan and tryptamine. Melatonin was detected in the plant matrix Eschscholzia c. for the first time to our knowledge (446 ng/g) and in the fermented beverages (96 ng/mL in beer and 39 ng/mL in kefir), regardless of their vegetable or animal origin, along with the melatonin route metabolites 5-methoxytryptamine and tryptophan ethyl ester. The amount of melatonin in the sleep herbal tea (556,464 ng/g) was in strong agreement with the declared content. Suggested applications include the search for biomarkers in phytochemical characterization, mechanistic studies of tryptophan’s chemistry, valorization of foods, beverages, and tryptophan-rich agro-food by-products and waste for nutraceutical and pharmacological purposes. Full article

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15 pages, 1667 KiB

Open AccessArticle

Polyphenolic, Anthocyanin, and Volatile Profile of Barrel-Aged Industrial Red Wines Made from Vitis vinifera Cv Maratheftiko

by Kosmas Roufas, Theodoros Chatzimitakos, Vassilis Athanasiadis, Stavros I. Lalas, Artemis Toulaki and Dimitris P. Makris

Beverages 2025, 11(2), 36; https://doi.org/10.3390/beverages11020036 - 10 Mar 2025

Viewed by 627

Abstract

Maratheftiko (Vitis vinifera sp.) is a prestigious grape variety native to Cyprus, but wines originating from this variety have not been examined with respect to the effect of aging on major quality determinants, such as their aromatic and polyphenolic composition. Following a [...] Read more.

Maratheftiko (Vitis vinifera sp.) is a prestigious grape variety native to Cyprus, but wines originating from this variety have not been examined with respect to the effect of aging on major quality determinants, such as their aromatic and polyphenolic composition. Following a previous work on the impact of prefermentation treatments on Maratheftiko wines, this work was carried out with the objective of studying the effect of barrel aging on Maratheftiko wines, produced on industrial scale with different prefermentation technologies. These technologies includes combinations of the saigneé process, cold maceration, and enzyme and tannin addition. The influence of these treatments was illustrated by determining the pigment, non-pigment polyphenols, and volatiles from two consecutive harvests. The predominant non-pigment polyphenol for the 2021 vintage was quercetin 3-O-glucuronide, accompanied by a ferulate derivative, but for the 2022 vintage, quercetin 3-O-glucuronide predominated along with caftaric acid. The principal anthocyanin in all samples examined was malvidin 3-O-glucoside, followed by its p-coumarate derivative. The primary aromatic substances determined were isoamyl alcohol, followed by 2-phenylethanol. Principal component analysis showed that there was discrimination based on prefermentation treatments; however, distinction was more pronounced based on vintage. This investigation provided heretofore unreported data and revealed novel insights into the effect of aging on Maratheftiko wines. Full article

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17 pages, 1148 KiB

Open AccessArticle

A Freshly Prepared Guava and Mamey Beverage Induces Subjective Satiety in Healthy Adults, Similar to a Commercial Control

by Beatriz Haydee Belmonte-Herrera, J. Abraham Domínguez-Avila, Jesús Fernando Ayala-Zavala, Abraham Wall-Medrano, Marcelino Montiel-Herrera and Gustavo A. González-Aguilar

Beverages 2025, 11(2), 35; https://doi.org/10.3390/beverages11020035 - 10 Mar 2025

Viewed by 777

Abstract

Freshly made, fruit-based beverages may be healthy alternatives to traditional sugar-rich soft drinks due to their reported health benefits. Fruits in general have been reported to promote satiety, but the effects of guava and mamey are yet to be thoroughly studied. The aim [...] Read more.

Freshly made, fruit-based beverages may be healthy alternatives to traditional sugar-rich soft drinks due to their reported health benefits. Fruits in general have been reported to promote satiety, but the effects of guava and mamey are yet to be thoroughly studied. The aim of the present work was to document changes in the subjective satiety exerted by a freshly prepared beverage made from guava and mamey pulps in healthy adults, and to compare them with those of a commercial beverage. Eighteen apparently healthy, normoweight, 25–30-year-old individuals (nine men, nine women) participated in this study; their subjective hunger/satiety profile was assessed using 10 cm visual analogue scales. Hunger and prospective food consumption decreased in response to consuming both beverages, while fullness and satisfaction increased. There were no significant differences in any variable analyzed, when comparing the guava and mamey beverage with the control during 120 min following their intake. Likewise, when individually analyzing the responses of men and women, the aforementioned variables remained similar. The participants’ body composition (body fat in particular) appears to be the main anthropometric variable that was significantly associated with their various hunger/satiety responses when consuming both beverages, for both men and women. Our findings therefore suggest that the subjective satiety responses of consuming a freshly prepared guava and mamey beverage are significantly associated with the consumers’ body composition, mainly body fat percentage. More research is needed to determine the precise mechanism by which guava, mamey, and/or their combination can alter satiety in healthy human subjects. Full article

(This article belongs to the Special Issue Opportunities and Challenges for Functional and Medicinal Beverages)

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15 pages, 2600 KiB

Open AccessArticle

Sensory Evaluation of Sweet Wines Produced by Stopping Fermentation with Octanoic and Decanoic Acids

by George Adrian Cojocaru and Arina Oana Antoce

Beverages 2025, 11(2), 34; https://doi.org/10.3390/beverages11020034 - 3 Mar 2025

Viewed by 544

Abstract

The use of saturated medium-chain fatty acids for arresting fermentation and producing sweet wines was investigated at an industrial level. Doses of 10 mg/L of octanoic or decanoic acid and a combination of 5 + 5 mg/L octanoic and decanoic acid were used [...] Read more.

The use of saturated medium-chain fatty acids for arresting fermentation and producing sweet wines was investigated at an industrial level. Doses of 10 mg/L of octanoic or decanoic acid and a combination of 5 + 5 mg/L octanoic and decanoic acid were used to produce sweet wines of the Tămâioasă românească variety in volumes of 3000 L. As using these acids also leads to the production of some corresponding ethyl-esters, with potential impact on the aromatic profile, it is important to have the wines evaluated by consumers. The resulting wines were evaluated through a systematic approach by both novice consumers and professional tasters. Consumers appreciated the wines treated with 10 mg/L decanoic acid and the control wines equally, while professionals assigned significantly higher scores to the wines treated with 10 mg/L of either octanoic or decanoic acid, compared to the controls. The samples treated with the combined dose of 5 + 5 mg/L octanoic and decanoic acid were not preferred by either consumers or professional tasters. Thus, the variant with decanoic acid appears to be the one most preferred by both consumers and professionals. Sensory profiles of the experimental wines are also presented and discussed. Full article

(This article belongs to the Section Sensory Analysis of Beverages)

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16 pages, 801 KiB

Open AccessArticle

Revealing the Unique Characteristics of Greek White Wine Made from Indigenous Varieties Through Volatile Composition and Sensory Properties

by Evangelia Nanou, Maria Metafa, Susan E. P. Bastian and Yorgos Kotseridis

Beverages 2025, 11(2), 33; https://doi.org/10.3390/beverages11020033 - 27 Feb 2025

Viewed by 491

Abstract

Greek wines made from the indigenous grape varieties Assyrtiko, Malagousia, Moschofilero and Roditis are attracting the interest of wine producers and consumers due to their aromatic characteristics. However, there are few studies that focus on the unique wine characteristics of each variety and [...] Read more.

Greek wines made from the indigenous grape varieties Assyrtiko, Malagousia, Moschofilero and Roditis are attracting the interest of wine producers and consumers due to their aromatic characteristics. However, there are few studies that focus on the unique wine characteristics of each variety and the relationship between the composition of volatile compounds and sensory properties. Monovarietal white wines (2018 vintage) were analyzed by gas chromatography–mass spectrometry to quantify 34 volatile compounds. Multivariate statistical analyses were used to investigate correlations between volatiles and sensory attributes identified by a trained panel. The results showed that the strongest aroma compounds were a group of terpenes, isoamyl acetate and phenylethyl acetate. Terpenes such as geraniol, α-terpineol, linalool and cis-rose oxide correlated with floral notes, especially in Moschofilero wines. In addition, isoamyl acetate contributed to the aroma of tropical fruits, especially banana, in the Roditis wines, while phenylethyl acetate correlated with rose, vanilla and fruity notes in both the Moschofilero and Roditis samples. The Assyrtiko wines and the Malagousia wines were mainly associated with compounds such as cis-3-hexen-1-ol and cis- and trans-furan linalool oxides, which may enhance fresh fruit and citrus aromas through synergistic effects. The common background aroma of the studied wines was mainly determined by higher alcohols, fatty acids and ethyl esters. This study provides a basis for understanding the typical aroma of white wines from indigenous Greek grape varieties, which will help producers develop targeted wine styles and will be useful for consumer promotion. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

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13 pages, 2105 KiB

Open AccessArticle

Chemometric Validation of a High-Performance Liquid Chromatography Method to Detect Ochratoxin A in Green Coffee

by Andrea Mancusi, Serenella Seccia, Alessandra Izzi, Daniele Coppola, Mario Tessieri, Antonello Santini and Irene Dini

Beverages 2025, 11(2), 32; https://doi.org/10.3390/beverages11020032 - 24 Feb 2025

Viewed by 438

Abstract

Green coffee beans and their derivatives are employed in dietary supplements, pharmaceuticals, and cosmetic formulations owing to their antioxidant properties and secondary metabolites, which may play a role in preventing metabolic syndrome. Mycotoxins, particularly ochratoxin A (OTA), present a considerable contamination risk and [...] Read more.

Green coffee beans and their derivatives are employed in dietary supplements, pharmaceuticals, and cosmetic formulations owing to their antioxidant properties and secondary metabolites, which may play a role in preventing metabolic syndrome. Mycotoxins, particularly ochratoxin A (OTA), present a considerable contamination risk and are regulated under strict guidelines established by the European Union and various food safety authorities. This study validates a reverse-phase HPLC method with a fluorimetric detector for quantifying OTA in green coffee beans, following the ISO 17025:2018 standard. The OTA recovery rate (≥70%) met European Union (EU) Regulation No. 2023/2782. The calibration curve showed perfect linearity (r-value = 1). As EU legislation requires, the application field detected OTA levels between 3 µg/kg and 5 µg/kg. Precision (sr = 0.0073) and accuracy (±0.76 µg/kg) were statistically acceptable, with a 95% confidence level indicating reliable results. Full article

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16 pages, 1408 KiB

Open AccessArticle

Sustainable Wine Fining: Evaluating Grape Pomace as a Natural Alternative to Commercial Agents

by Evangelos Kokkinomagoulos and Panagiotis Kandylis

Beverages 2025, 11(2), 31; https://doi.org/10.3390/beverages11020031 - 24 Feb 2025

Viewed by 570

Abstract

Winemaking generates significant amounts of byproducts, mainly grape pomace, which is composed of skins, seeds, and stems. Rich in phenolic compounds with antioxidant properties, grape pomace is often underutilized in low-value applications such as compost or animal feed. Recent research highlights its potential [...] Read more.

Winemaking generates significant amounts of byproducts, mainly grape pomace, which is composed of skins, seeds, and stems. Rich in phenolic compounds with antioxidant properties, grape pomace is often underutilized in low-value applications such as compost or animal feed. Recent research highlights its potential as a sustainable alternative to conventional fining agents, such as bentonite, commonly used to improve wine clarity, stability, and sensory attributes. However, previous studies have been limited in scope, focusing on selected wine parameters or narrow experimental conditions. This study explored the use of red and white grape pomace as fining agents for Mavrodaphne red wine, evaluating their effects on anthocyanin level, tannin content, total polyphenol index, chromatic properties, and aromatic profile across varied dosages and contact times. The results indicated that grape pomace, either from red or white grapes, achieved comparable or superior tannin and anthocyanin removal and chromatic enhancement relative to commercial fining agents, without significantly altering aromatic complexity. The findings underscore grape pomace’s suitability as a natural, vegan-friendly, and sustainable fining option, aligning with consumer preferences for cleaner-label wines. This study promotes the adoption of grape pomace in winemaking, supporting waste valorization and advancing sustainable practices within the industry. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

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19 pages, 4264 KiB

Open AccessReview

Nanostrategy for Selective Ethyl Carbamate Removal from Fermented Alcoholic Beverages via Molecular Imprinting Technology

by Rosa Perestrelo

Beverages 2025, 11(2), 30; https://doi.org/10.3390/beverages11020030 - 20 Feb 2025

Viewed by 481

Abstract

Ethyl carbamate (EC), known as urethane, is a naturally occurring potentially carcinogenic metabolite that is widely found in alcoholic beverages and other food-related fermented products. The concern related to the presence of the EC and its toxicity in regularly consumed fermented alcoholic beverages [...] Read more.

Ethyl carbamate (EC), known as urethane, is a naturally occurring potentially carcinogenic metabolite that is widely found in alcoholic beverages and other food-related fermented products. The concern related to the presence of the EC and its toxicity in regularly consumed fermented alcoholic beverages raises global interest in assessing the possible risks to human health. EC mitigation approaches, such as molecular imprinting technology (MIT), have been proposed to target EC while preserving the sensory quality of fermented alcoholic beverages. This review explores the principles of MIT, the advantages and disadvantages of the most common polymerisation approach for molecularly imprinted polymer (MIP) synthesis, the analytical techniques used for MIP characterisation, and the strategies used to mitigate EC in fermented alcoholic beverages, with studies reporting removal efficiencies of up to 84%. Additionally, it highlights the novelty and potential of MIPs, offering practical insights into their integration within the production of fermented alcoholic beverages, highlighting their scalability and cost-effectiveness compared to traditional EC mitigation strategies. Full article

(This article belongs to the Special Issue Nanoscience: New Strategies to Enhance Beverage Quality)

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Beverages, Volume 11, Issue 2 (April 2025) – 26 articles

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