Beverages

20 pages, 1572 KiB

Open AccessArticle

Kefir Probiotic-Enriched Non-Alcoholic Beers: Microbial, Genetic, and Sensory-Chemical Assessment

by Alessandra Souza Marques do Nascimento, Raquel Nunes Almeida da Silva, Pedro Paulo Lordelo Guimarães Tavares, Adriana Silva Borges, Marina Passos Soares Cardoso, Ana Katerine de Carvalho Lima Lobato, Rogéria Comastri de Castro Almeida and Karina Teixeira Magalhães-Guedes

Beverages 2025, 11(3), 75; https://doi.org/10.3390/beverages11030075 - 21 May 2025

Abstract

Probiotic microorganisms from sugary kefir were incorporated into Brazilian non-alcoholic beers to enhance their functional and nutritional properties through aerobic static fermentation over 24 h. Non-alcoholic beers inoculated with sugary kefir showed appropriate acidity (pH reduction from ~3.74 to ~3.52), color, and microbial [...] Read more.

Probiotic microorganisms from sugary kefir were incorporated into Brazilian non-alcoholic beers to enhance their functional and nutritional properties through aerobic static fermentation over 24 h. Non-alcoholic beers inoculated with sugary kefir showed appropriate acidity (pH reduction from ~3.74 to ~3.52), color, and microbial balance, along with excellent sensory acceptance (scores of 6.9–8.4 on a 9-point hedonic scale). The kefir microbiota included Lacticaseibacillus paracasei, Lacticaseibacillus casei, Lacticaseibacillus paracasei subsp. paracasei, Lacticaseibacillus paracasei subsp. tolerans, Lactobacillus delbrueckii subsp. lactis, Lentilactobacillus parabuchneri, Lentilactobacillus kefiri, Lactococcus lactis, Leuconostoc citreum, Acetobacter lovaniensis, and yeasts such as Saccharomyces cerevisiae, Kluyveromyces lactis, Lachancea meyersii, and Kazachstania aerobia. Genetic analysis confirmed the absence of undesirable or pathogenic microorganisms. Fermentation led to reductions in sucrose (~0.35 to ~0.22 g/L) and °Brix (~5.55 to ~3.80), with increases in lactic acid (~0.55 to ~1.25 g/L) and acetic acid (~0.08 to ~0.14 g/L), confirming active microbial metabolism. Ethanol levels remained within legal limits for non-alcoholic beverages. The process preserved sensory attributes while enriching the beverage with well-documented kefir microorganisms. These findings highlight sugary kefir as a promising biotechnological tool to enhance the functional profile of non-alcoholic beers without compromising their sensory quality. Full article

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18 pages, 3360 KiB

Open AccessArticle

Caffeine and Polyphenolic Compound Recovery Optimization from Spent Coffee Grounds Utilizing Pressurized Liquid Extraction

by Athanasios Christoforidis, Martha Mantiniotou, Vassilis Athanasiadis and Stavros I. Lalas

Beverages 2025, 11(3), 74; https://doi.org/10.3390/beverages11030074 - 20 May 2025

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Abstract

Coffee belongs among the most widespread beverages worldwide, and its increasing consumption leads to the generation of a large amount of by-products, mainly spent coffee grounds (SCGs). SCGs can be further recycled as they contain bioactive compounds. This research aims to search for [...] Read more.

Coffee belongs among the most widespread beverages worldwide, and its increasing consumption leads to the generation of a large amount of by-products, mainly spent coffee grounds (SCGs). SCGs can be further recycled as they contain bioactive compounds. This research aims to search for the extraction conditions that lead to the highest recovery of these compounds through a green extraction technique, pressurized liquid extraction (PLE). The parameters studied were solvent composition, temperature, and extraction time, while the pressure was kept constant at 1700 psi. The optimum conditions were 48% v/v ethanol solution at 160 °C for 25 min. Under these conditions, the maximum recoveries were total polyphenol content of 15.99 mg gallic acid equivalents/g dry weight (dw), a total caffeine content of 1.15 mg/g dw, and an antioxidant capacity determined through the ferric-reducing antioxidant power of 101.87 μmol ascorbic acid equivalents/g dw. Additionally, individual polyphenols in SCGs were studied by high-performance liquid chromatography, revealing that the extracts were rich in chlorogenic acid, (−)-epicatechin, and rutin. The results of this work can set the basis for the further utilization of SCGs through PLE by the beverage, food, pharmaceutical, and cosmetic industries. Full article

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15 pages, 1934 KiB

Open AccessArticle

Winery Names of Northern Greece and Their Contribution to Wine Communication Strategies

by Theodosios Tsiakis and Eleni Anagnostou

Beverages 2025, 11(3), 73; https://doi.org/10.3390/beverages11030073 - 15 May 2025

Viewed by 98

Abstract

When it comes to wine communication, winery names can serve as multidimensional communication mechanisms. Their various aspects of communication concern the historical context, tourism geography, socio-economic tourism development, wine knowledge, and even gastronomy. On this basis, a whole communication strategy could be developed, [...] Read more.

When it comes to wine communication, winery names can serve as multidimensional communication mechanisms. Their various aspects of communication concern the historical context, tourism geography, socio-economic tourism development, wine knowledge, and even gastronomy. On this basis, a whole communication strategy could be developed, which could lead to progressive interaction and networking with consumers. Quality needs to be fully and properly communicated through multiple channels. This paper aims to reveal the importance of the way in which wine producers in Northern Greece construct their brand identity through strategic naming choices—such as Estate, Ktima, Château, or the producer’s family name—as opposed to more neutral or descriptive labels. The findings suggest that winery names contribute significantly to consumer perception, place branding, and the development of wine tourism. The choice of a winery name influences regional identity, strengthens the connection with local traditions, and enhances the commercial success and tourism appeal of the region. Full article

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

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13 pages, 1002 KiB

Open AccessArticle

Understanding Consumer Acceptability and Sensory Drivers of Liking in Montepulciano Wines from Brazil and Beyond

by Tamara Cristina Melz, Rochele Cassanta Rossi, Valmor Ziegler and Amanda Dupas de Matos

Beverages 2025, 11(3), 72; https://doi.org/10.3390/beverages11030072 - 14 May 2025

Viewed by 214

Abstract

Brazil is an important wine producer in Latin America, with the Santa Catarina (SC) region gaining prominence for producing high-quality wines. Among new red varieties cultivated in SC, Montepulciano has recently gained attention. Despite the growing interest in Montepulciano wines in Brazil, no [...] Read more.

Brazil is an important wine producer in Latin America, with the Santa Catarina (SC) region gaining prominence for producing high-quality wines. Among new red varieties cultivated in SC, Montepulciano has recently gained attention. Despite the growing interest in Montepulciano wines in Brazil, no studies have investigated Brazilian consumer perceptions of this varietal. This gap underscores the need for research to better understand acceptance for this emerging varietal in Brazil. This study aimed (i) to advance consumer insights of Montepulciano wines by evaluating the acceptability of Montepulciano wines from Brazil and those from other countries, and (ii) to identify the key attributes influencing acceptance. Participants (n = 103) evaluated six national and international wines for overall liking and sensory characteristics using the check-all-that-apply technique. The drivers of liking for aroma were floral and red/dark berries, whereas leather and alcohol penalized liking. In-mouth, sweetness, red/dark berries, and soft tannins drove liking, whereas astringent, sour, and bitter impacted liking negatively. Among the Brazilian wines, differences were perceived to be more pronounced for aroma than flavor and mouthfeel. The findings highlight the market potential of Brazilian Montepulciano wines, with liking comparable to some Italian and Chilean counterparts. Understanding consumer sensory responses to these wines is crucial to support production strategies that align with market demands. Full article

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

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21 pages, 3809 KiB

Open AccessArticle

Microbial Dynamics and Phage Composition Reveal Key Transitions Driving Product Stability in Natural Vinegar Fermentation

by Gilberto Vinícius de Melo Pereira, Bruna Leal Maske, Alexander da Silva Vale, Júlio César de Carvalho, Maria Giovana Binder Pagnoncelli and Carlos Ricardo Soccol

Beverages 2025, 11(3), 71; https://doi.org/10.3390/beverages11030071 - 14 May 2025

Viewed by 166

Abstract

This study employed shotgun metagenomics to investigate microbial dynamics, phage-bacteria interactions, and functional genes throughout a three-month apple vinegar fermentation process. A total of 5621 microbial species were identified, revealing three distinct phases: (i) Enterobacteria and non-Saccharomyces species dominated the initial substrate; [...] Read more.

This study employed shotgun metagenomics to investigate microbial dynamics, phage-bacteria interactions, and functional genes throughout a three-month apple vinegar fermentation process. A total of 5621 microbial species were identified, revealing three distinct phases: (i) Enterobacteria and non-Saccharomyces species dominated the initial substrate; (ii) S. cerevisiae and Leuconostoc pseudomesenteroides prevailed in the intermediate phase; and (iii) acetic acid bacteria (Acetobacter ghanesis and Gluconobacter spp.), alongside non-Saccharomyces species (Pichia kudriavzevii and Malassezia restricta), dominated the final stages. Bacteriophage analysis revealed the presence of phages targeting spoilage bacteria, such as Pseudomonas and Erwinia, suggesting a role in regulating microbial stability and enhancing fermentation control. Functional metagenomic analysis highlighted key pathways associated with microbial growth and metabolite production, including carbohydrate and amino acid metabolism, energy production, and glycan biosynthesis. Enzymes involved in stress adaptation and secondary metabolism, including oxidative phosphorylation and phenolic compound synthesis, demonstrated microbial resilience and their potential role in shaping the product’s sensory and functional properties. Moreover, Enterobacteriaceae species were associated with pectin degradation during the early stages, aiding substrate breakdown. These findings are crucial for microbial and phage management in fermentation technology, offering valuable insights for innovation in the vinegar industry. Full article

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

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21 pages, 3357 KiB

Open AccessArticle

Selection and Use of Wild Lachancea thermotolerans Strains from Rioja AOC with Bioacidificant Capacity as Strategy to Mitigate Climate Change Effects in Wine Industry

by Daniel Fernández-Vázquez, Mercè Sunyer-Figueres, Jennifer Vázquez, Miquel Puxeu, Enric Nart, Sergi de Lamo and Imma Andorrà

Beverages 2025, 11(3), 70; https://doi.org/10.3390/beverages11030070 - 12 May 2025

Viewed by 237

Abstract

Lachancea thermotolerans help increase the acidity of wines by producing L-lactic acid, which can serve as a strategy to mitigate the decrease in total acidity in wines promoted by climate change. The aim of the present paper is to test the capability of [...] Read more.

Lachancea thermotolerans help increase the acidity of wines by producing L-lactic acid, which can serve as a strategy to mitigate the decrease in total acidity in wines promoted by climate change. The aim of the present paper is to test the capability of wine bioacidification of wild strains isolated from Rioja AOC. For this purpose, L. thermotolerans strains isolated from musts were used in mixed fermentation (co-inoculation and sequential inoculation) with Saccharomyces cerevisiae to determine the fermentation performance and L-lactic acid production, in both laboratory scale and pilot scale. Fermentation kinetics was evaluated, in addition to the final wine chemical composition and organoleptical properties. The results indicated that the isolated strains produced L-lactic acid; these effects were dependent on the strain and the inoculation strategy, being higher the effect in sequential inoculation (9.20 g/L) than in co-inoculation. This L-lactic acid production capacity was maintained at a pilot scale (4.65 g/L), in which the acidity increase was perceptible in the sensorial analysis, and an ethanol concentration decrease was also reported. The wine acidification depends on the appropriate selection of the strains, the inoculation procedure, the yeast adaptation to media, and competence with other yeast species present in the fermentation broth. The wild L. thermotolerans Lt97 strain could be used as a bioacidification tool for wines affected by climate change. Full article

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

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11 pages, 398 KiB

Open AccessArticle

Gain of Body Fat and Intake of Energy in Rats with Low Dose of Caloric and Non-Caloric Sweeteners Used in Reformulation Beverage in Mexico

by Guadalupe López-Rodríguez, Marcos Galván, Oscar Galván-Valencia and Jocelyn Gómez-Castillo

Beverages 2025, 11(3), 69; https://doi.org/10.3390/beverages11030069 - 12 May 2025

Viewed by 405

Abstract

In Mexico and worldwide, the increased prevalence of both weight gain and obesity is associated with the consumption of sugary drinks. Mexico implemented a tax of one peso per liter on sugary drinks in 2014, and in response, the industry reformulated these beverages; [...] Read more.

In Mexico and worldwide, the increased prevalence of both weight gain and obesity is associated with the consumption of sugary drinks. Mexico implemented a tax of one peso per liter on sugary drinks in 2014, and in response, the industry reformulated these beverages; however, the health effects are relatively unknown. Male and female Wistar rats consumed caloric sweeteners (CS: dextrose, saccharose, and HFCS at 7%) and non-caloric sweeteners (NCS: sucralose and stevia at 0.3%) for 16 weeks to determine the impact on metabolic and adiposity indicators. The weight, food intake (AIN93M diet), and beverage intake of the rats were recorded weekly. At the end of the treatment, the gonadal (GAT), mesenteric (MAT), and retroperitoneal (RAT) adipose tissue were dissected, and serum metabolic indicators were quantified. No differences were observed in weight gain, but there were higher beverage and energy intake, mainly in female rats. All groups with CS and NCS increased 2.0–2.4 or 1.3–1.9 times their intake of beverages, respectively, compared to the control groups (p < 0.01). With dextrose intake, male rats showed a significantly greater amount (mg/g body weight) of GAT (3.7 ± 0.6 vs. 2.3 ± 0.3), MAT (2.8 ± 0.8 vs. 1.7 ± 0.3), and RAT (4.6 ± 0.6 vs. 2.7 ± 0.2) in the stevia group, p < 0.05. Additionally, male rats in both CS and NCS groups presented elevated triglyceride concentrations (mg/dL), and the dextrose (299.7 ± 62.3) and sucralose (352.4 ± 36.2) groups registered the highest means, compared to the control group (122.3 ± 51.2, p < 0.05). The consumption of CS and NCS of beverages has effects on the volume ingested, as well as metabolic and adiposity indicators; therefore, they should not be considered innocuous. Full article

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

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20 pages, 1450 KiB

Open AccessArticle

Potential of Different Eighteen Grapevine Genotypes to Produce Wines in a Hot Region: First Insights into Volatile and Sensory Profiles

by Ilda Caldeira, Rita Roque, Ofélia Anjos, Sílvia Lourenço, João de Deus, Miguel Damásio and José Silvestre

Beverages 2025, 11(3), 68; https://doi.org/10.3390/beverages11030068 - 8 May 2025

Viewed by 258

Abstract

A major challenge for the viticulture and oenology sector is to understand the impact of climate change on grapevine agronomic performance and wine quality. Genetic variability offers a key tool for adaptation, as some grape varieties may better withstand changing conditions while maintaining [...] Read more.

A major challenge for the viticulture and oenology sector is to understand the impact of climate change on grapevine agronomic performance and wine quality. Genetic variability offers a key tool for adaptation, as some grape varieties may better withstand changing conditions while maintaining wine quality. As part of the WineClimAdapt research project (PDR2020-101-031010), a study was conducted on the adaptability of 18 white grape varieties to hot and dry conditions in Portugal. These grape varieties from Herdade do Esporão (Alentejo, Portugal) were vinified in duplicate at the INIAV winery, the result being 36 wines. The wines underwent physicochemical and sensory analyses, including gas chromatography–mass spectrometry (GC-MS) and gas chromatography–flame ionization detection (GC-FID), to assess their composition and sensory profiles. Tasters evaluated the wines using a structured scale (0–10) and rated their overall quality (0–20). Results from analysis of variance (ANOVA) revealed significant differences in the physicochemical composition and sensory profiles of the wines. Notably, some white wines displayed high acidity, which is advantageous for hot regions. The study also highlighted clear varietal differentiation across physicochemical, volatile and sensory analyses. Among the tested varieties, “Cayetana Blanca” and “Fernão Pires” achieved the highest average quality ratings, indicating promising potential for future studies and adaptation to climate change. Full article

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

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30 pages, 8622 KiB

Open AccessArticle

Volatile Compounds as Markers of Terroir and Winemaking Practices in Fetească Albă Wines of Romania

by Ioana-Cristina Bredeag (Rebigan), Ionel-Bogdan Cioroiu, Marius Niculaua, Constantin-Bogdan Nechita and Valeriu V. Cotea

Beverages 2025, 11(3), 67; https://doi.org/10.3390/beverages11030067 - 7 May 2025

Viewed by 221

Abstract

This study evaluates the influence of terroir on the physico-chemical characteristics and aromatic profiles of Fetească albă wines from five major Romanian wine regions. By analysing key factors such as soil types, climatic conditions, and winemaking techniques, the study aims to understand their [...] Read more.

This study evaluates the influence of terroir on the physico-chemical characteristics and aromatic profiles of Fetească albă wines from five major Romanian wine regions. By analysing key factors such as soil types, climatic conditions, and winemaking techniques, the study aims to understand their impact on wine composition and quality. The study includes the analysis of superior alcohols, fatty acids, esters, carbonyl compounds, terpenes, and 4-mercapto-4-methylpentan-2-one, which are essential in defining the aromatic complexity of the wines. The results show how fermentation conditions, temperature control, microbial activity, and oxidative exposure contribute to the evolution of these compounds, influencing the sensory profiles. Significant differences in compound concentrations were observed across the regions, with wines from Dealu Mare and Murfatlar exhibiting high ester content and aromatic complexity, while those from Dealul Bujorului and Panciu showed elevated volatile acids and aromatic alcohols, suggesting distinct fermentation dynamics. Climatic factors, such as temperature and precipitation, played a crucial role in shaping the volatile composition, with elevated temperatures in 2021 enhancing ester formation and higher alcohol production. This study demonstrates the critical role of terroir and winemaking practices in shaping the aromatic and sensory characteristics of Romanian Fetească albă wines. Full article

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

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23 pages, 641 KiB

Open AccessReview

Olive Leaf Extracts as a Medicinal Beverage: Origin, Physico-Chemical Properties, and Bio-Functionality

by Andreas Alexandros Panou and Ioannis Konstantinos Karabagias

Beverages 2025, 11(3), 66; https://doi.org/10.3390/beverages11030066 - 6 May 2025

Viewed by 393

Abstract

Medicinal beverages are herbal drinks that are consumed by people in numerous countries including China, India, Brazil, Greece, Turkey, and others. These herbal drinks possess many beneficial properties for human health, such as antioxidant, antimicrobial, anti-inflammatory, anticancer, antiaging, anti-fertility, antitumor properties, and anti-diabetic [...] Read more.

Medicinal beverages are herbal drinks that are consumed by people in numerous countries including China, India, Brazil, Greece, Turkey, and others. These herbal drinks possess many beneficial properties for human health, such as antioxidant, antimicrobial, anti-inflammatory, anticancer, antiaging, anti-fertility, antitumor properties, and anti-diabetic effects. Flavonoids, phenols, carotenoids, sterols, glucosinolates, alkaloids, polyacetylenes, coumarins, saponins, and terpenoids are the main constituents which offer benefits to human health. In this context, this review aimed to highlight medicinal beverages’ origin, physico-chemical properties, and bio-functionality, focusing mainly on olive leaf extracts and their bioactive components that have not been extensively studied. Full article

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

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28 pages, 1980 KiB

Open AccessArticle

Synergistic Bioactive Potential of Combined Fermented Kombucha and Water Kefir

by Chiara La Torre, Roberta Pino, Alessia Fazio, Pierluigi Plastina and Monica Rosa Loizzo

Beverages 2025, 11(3), 65; https://doi.org/10.3390/beverages11030065 - 6 May 2025

Viewed by 267

Abstract

The rising interest in functional fermented beverages, such as kombucha and water kefir, has stimulated research into their health benefits. This study aimed to investigate the combined bioactive potential of kombucha and water kefir by fermenting a novel medium prepared by mixing them [...] Read more.

The rising interest in functional fermented beverages, such as kombucha and water kefir, has stimulated research into their health benefits. This study aimed to investigate the combined bioactive potential of kombucha and water kefir by fermenting a novel medium prepared by mixing them in a 1:1 v/v ratio. The fermentation process involved using both SCOBY and water kefir grains (WKGs) separately, as well as co-cultivation, to explore the bioactive properties of the three fermented beverages. Samples were analyzed at 24, 48, and 72 h for changes in pH, microorganism growth, and concentrations of flavonoids and phenolics. Antioxidant activity was assessed using DPPH, ABTS, and FRAP tests, alongside colorimetric analysis and enzyme inhibition assays against α-amylase, α-glucosidase, and lipase. The results demonstrated that longer fermentation times increased both bioactive compound content and antioxidant capacity. The highest phenolic concentration was found in the WKG-fermented mixture (47.58 ± 2.13 mg GAE/100 mL), while the highest iron-reducing capacity was observed in the product fermented with both WKGs and the co-culture of SCOBY-WKGs. Additionally, SCOBY fermentation showed significant inhibitory activity (over 70%) against digestive enzymes. These findings suggest that co-fermenting kombucha and water kefir represents a promising alternative to traditional water kefir, with improved bioactive compound profiles. Full article

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21 pages, 2027 KiB

Open AccessReview

Green Tea: Antioxidant vs. Pro-Oxidant Activity

by Stanila Stoeva, Nadezhda Hvarchanova, Kaloyan D. Georgiev and Maya Radeva-Ilieva

Beverages 2025, 11(3), 64; https://doi.org/10.3390/beverages11030064 - 1 May 2025

Viewed by 656

Abstract

Green tea is one of the most consumed beverages globally. It is very popular due to its specific taste, energizing effect and some health benefits related mainly to the catechins content. Green tea catechins possess antioxidant, anticancer, anti-inflammatory and antimicrobial activity as well [...] Read more.

Green tea is one of the most consumed beverages globally. It is very popular due to its specific taste, energizing effect and some health benefits related mainly to the catechins content. Green tea catechins possess antioxidant, anticancer, anti-inflammatory and antimicrobial activity as well as reduce body weight. One of the major and well-studied effects of green tea catechins is their antioxidant effect. However, long-term administration of high doses of antioxidants may result in a pro-oxidant effect and promote cell damage. Therefore, beneficial effects of green tea are directly related to the administered dose of catechins. But it should be noted that consumption of large quantities of green tea beverages or administration of high doses of green tea catechins does not guarantee health benefits and may even lead to adverse effects. This review provides a comprehensive overview of the current knowledge of the antioxidant and pro-oxidant activity of green tea catechins as well as research gaps that require further investigation. In conclusion, despite green tea antioxidant potential, further research is needed to fully understand the benefits and risks associated with the consumption of green tea beverages as well as green tea catechins in different forms and doses. Full article

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14 pages, 1287 KiB

Open AccessArticle

The Effects of Pasteurization and Beer Type on the Functional Compounds and Flavor Substances in Beer

by Jiahui Ding, Xiaoping Hou, Jianghua Li, Xinrui Zhao and Shumin Hu

Beverages 2025, 11(3), 63; https://doi.org/10.3390/beverages11030063 - 1 May 2025

Viewed by 249

Abstract

The study of functional compounds is of great importance for the production of nutrient-rich and flavorful beer. In this study, the effects of the pasteurization process and beer type (lager and ale, draft beer, and ripe beer) on the types and contents of [...] Read more.

The study of functional compounds is of great importance for the production of nutrient-rich and flavorful beer. In this study, the effects of the pasteurization process and beer type (lager and ale, draft beer, and ripe beer) on the types and contents of functional compounds were investigated, including the derivatives of amino acids (γ-aminobutyric acid and glutathione), β-glucan, phenolic acids, vitamin B, and volatile compounds. Among the six different types of beers tested, it was found that the concentration of functional compounds in ale was higher than that in lager. In addition, the process of pasteurization resulted in the loss of B vitamins and ferulic acid and an increase in some off-flavors such as aldehydes. The results of this study can aid in the development of novel functional beer and new strategies to improve beer quality. Full article

(This article belongs to the Section Malting, Brewing and Beer)

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13 pages, 10505 KiB

Open AccessArticle

L-Malic Acid Descaler for Drinking Water—Physicochemical Analysis and Biological Activity

by Teodora Todorova, Krassimir Boydzhiev, Ignat Ignatov, Teodora Petrova Popova, Zhechko Dimitrov, Irina Gotova, Fabio Huether, Alexander Ignat Ignatov and Yordan Georgiev Marinov

Beverages 2025, 11(3), 62; https://doi.org/10.3390/beverages11030062 - 29 Apr 2025

Viewed by 365

Abstract

The present study aimed to analyze the physicochemical properties and biological activity of an L-malic acid descaler. The treated water with L-malic acid descaler complies with EU Directive No. 2020/2184 for the quality of water intended for human consumption. The L-malic acid descaler [...] Read more.

The present study aimed to analyze the physicochemical properties and biological activity of an L-malic acid descaler. The treated water with L-malic acid descaler complies with EU Directive No. 2020/2184 for the quality of water intended for human consumption. The L-malic acid descaler contains L-malic acid as the active component, while polyethylene and activated charcoal function as structural and absorbent materials, respectively. The composition was analyzed in a licensed laboratory using Chemical Abstracts Service Number (CAS) and European List of Notified Chemical Substances (EINECS) standards. Fourier Transform Infrared (FT-IR) analysis confirmed the presence of hydroxyl (–OH), carbonyl (C=O), and carboxyl (–COOH) groups in L-malic acid descaler, which are connected with proton-donating ability, and redox activity. The biological activity was evaluated using Saccharomyces cerevisiae as a model system. The role of the YAP1 transcription factor, a key regulator of oxidative stress defense mechanisms, was also examined. The detrimental effects on a cellular level were induced by the well-known mutagen—methyl methanesulfonate (MMS). Our data revealed that yeast cells treated with such water decrease the MMS-induced superoxide anions (3.5-fold), total glutathione lipid peroxidation (1.5-fold), and total glutathione (3-fold) and increase cell survival (2-fold). In conclusion, water treated with L-malic acid descaler possesses antioxidant effects in yeast-cell-based tests, independent of YAP1 transcription factor activity. This study provides preliminary evidence that L-malic acid, when dissolved in water, significantly reduced MMS-induced superoxide anions, one of the biomarkers contributing to the genotoxic and carcinogenic effects of MMS. Full article

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

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11 pages, 236 KiB

Open AccessArticle

Physicochemical Properties of Traditionally Produced Mead

by Kristina Habschied, Blanka Bilić Rajs, Lorena Dozan, Vinko Krstanović and Krešimir Mastanjević

Beverages 2025, 11(3), 61; https://doi.org/10.3390/beverages11030061 - 28 Apr 2025

Viewed by 169

Abstract

Mead is described as a traditional alcoholic drink produced by fermentation from a solution of honey and water. It has been produced as a refreshing drink. However, in the past, it was more expensive than wine, which led to a decrease in demand. [...] Read more.

Mead is described as a traditional alcoholic drink produced by fermentation from a solution of honey and water. It has been produced as a refreshing drink. However, in the past, it was more expensive than wine, which led to a decrease in demand. Due to the simple method of production, the mead industry is growing again. The quality and physicochemical properties of mead depend on the type of honey used. The goal of this study is to produce mead from two kinds of honey of different floral origins, chestnut and sunflower, in order to determine the differences using sensory and physicochemical analyses. The fermentation process was monitored until the extract values were consecutively the same. The results obtained in this research indicate that chestnut honey mead took a longer time to ferment, 2 months, while sunflower honey mead took 1.5 months to ferment. The alcohol content in chestnut honey mead was 7.2% v/v, and sunflower honey mead contained 8.6% v/v. Sensory-wise, the chestnut mead was more acceptable to consumers due to a more pronounced color and thus received a one-point higher score (15) than sunflower honey mead (14). Full article

22 pages, 1906 KiB

Open AccessArticle

Impact of Foliar Application of Winemaking By-Product Extracts in Tempranillo Grapes Grown Under Warm Climate: First Results

by Zulema Piñeiro, Rocío Gutiérrez-Escobar, María Jose Aliaño-González, María Isabel Fernández-Marín, María Jesús Jiménez-Hierro, Enrico Cretazzo and Inmaculada Concepción Rodríguez-Torres

Beverages 2025, 11(3), 60; https://doi.org/10.3390/beverages11030060 - 24 Apr 2025

Viewed by 206

Abstract

The Tempranillo grape variety is the most widely cultivated red grape cultivar in Spain. However, it has been observed that this variety may not always exhibit the optimal colour properties in warm climates such as Andalusia (southern Spain). Several strategies have been proposed [...] Read more.

The Tempranillo grape variety is the most widely cultivated red grape cultivar in Spain. However, it has been observed that this variety may not always exhibit the optimal colour properties in warm climates such as Andalusia (southern Spain). Several strategies have been proposed to enhance productivity and resilience to stress or improve the quality of both grapes and wines. The foliar application of agricultural plant extracts has been identified as a highly effective method of promoting the synthesis of secondary metabolites in the grapevine. The objective of the current research was to analyse the incidence of foliar application of different extracts from winemaking by-products (grape stems: GS, grape pomaces: GP and wine lees: WL) on Tempranillo grapevine leaves, studying the impact on the quality of the resulting wines. The oenological and colour characteristics of the wines were assessed to evaluate the impact of these extracts on wines during the winemaking process. The detailed composition of the wines revealed that GS and WL extracts led to significant differences in wine colour properties. Wines derived from grapes treated with both extracts exhibited heightened colour intensity, accompanied by discernible alterations in CIELab coordinates, with lower L* and higher a* and C*ab values in comparison to CT. These results are encouraging, and the foliar application of GS extracts at veraison appears to be a feasible alternative to enhance the colour of wines from red grape cultivars with colour difficulties in warm climates. Full article

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

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13 pages, 1171 KiB

Open AccessArticle

Development and Validation of an HPLC-DAD Method to Determine Alkylphenols in Milk

by Serenella Seccia and Irene Dini

Beverages 2025, 11(3), 59; https://doi.org/10.3390/beverages11030059 - 24 Apr 2025

Cited by 1 | Viewed by 316

Abstract

While providing considerable societal and economic benefits, plastic packaging leads to global pollution and poses health risks. Plastic additives like alkylphenols (APs) can interfere with endocrine functions even at low concentrations. Therefore, developing and validating analytical methods for their routine dosage in foods [...] Read more.

While providing considerable societal and economic benefits, plastic packaging leads to global pollution and poses health risks. Plastic additives like alkylphenols (APs) can interfere with endocrine functions even at low concentrations. Therefore, developing and validating analytical methods for their routine dosage in foods is paramount. The present work validated a chromatographic method to quantify alkylphenols (4-tert-octylphenol, 4-n-octylphenol mono-ethoxylate, 4-n-octylphenol, and 4-n-nonylphenol) in milk. The analytical method uses Chem Elut S a rapid supported liquid extraction (SLE) cartridges to eliminate the matrix effect, and reverse phase chromatography linked to a Diode Array Detector (DAD) to dosage the alkylphenols. The method was validated using the strategy of accuracy profiling, a decision-making instrument that calculates the method’s total error, encompassing bias and standard deviation. The reliability of the test was defined by the lack at the retention times of the APs of interfering peaks, the close linear relationship between the independent and the dependent variables in the regression model, the excellent precision at each concentration level for intra-day and inter-day measurements, and the errors of the procedure (systematic and random) estimated within the pre-established acceptability limits (±10%). The minimal environmental impact and ease of execution suggest its use in routine analyses. Full article

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16 pages, 1073 KiB

Open AccessArticle

Acid Adaptation Impacts Survival and Pathogenicity of Salmonella Enteritidis and Escherichia coli O157:H7 in Orange Juice

by Maria Belén Bainotti, Pilar Colás-Medà, Anna Pié-Amill, Inmaculada Viñas and Isabel Alegre

Beverages 2025, 11(3), 58; https://doi.org/10.3390/beverages11030058 - 23 Apr 2025

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Abstract

Pathogenic bacteria surviving acidic conditions in foods pose a persistent public health risk, with acid adaptation potentially enhancing their virulence in low-pH environments like fruit juices. In this study, we hypothesized that foodborne bacteria exhibit enhanced survival and pathogenic potential in fruit juice [...] Read more.

Pathogenic bacteria surviving acidic conditions in foods pose a persistent public health risk, with acid adaptation potentially enhancing their virulence in low-pH environments like fruit juices. In this study, we hypothesized that foodborne bacteria exhibit enhanced survival and pathogenic potential in fruit juice after undergoing prior acid adaptation. Thus, our aim was to investigate the pathogenic potential and survival of acid-adapted Salmonella Enteritidis and Escherichia coli O157:H7 in orange juice. Cells were acid-adapted by cultivation in a glucose-rich medium, resulting in an increase in bacterial populations from 3.0–3.1 to 8.7–9.0 log₁₀ CFU/mL, compared to non-acid-adapted controls. After 2 days at the common temperature storage of the fruit juices (4 °C), the acid-adapted S. Enteritidis and E. coli survived at higher levels in orange juice compared to non-acid-adapted populations (differences of around 1.7 log units between both). Finally, acid-adapted bacteria showed greater survival during passage through simulated gastrointestinal tract conditions, indicating increased pathogenic potential. Regarding the pathogenic potential, acid-adapted E. coli O157:H7 showed an adhesion capability of around 3.5 times higher in comparison with non-acid-adapted E. coli O157:H7. These results highlight the importance of considering the adaptability of foodborne bacteria to acidic conditions in food safety and security studies. Full article

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17 pages, 2454 KiB

Open AccessArticle

Cacao Mucilage Valorisation to Produce Craft Beers: A Case Study Towards the Sustainability of the Cocoa Industry in Los Ríos Province

by José Villarroel-Bastidas, Jonathan Steven Párraga-Maquilón, Cinthya Elizabeth Zapata-Zambrano, María de Guide Córdoba, Alicia Rodríguez, Alejandro Hernández and Josué Briones-Bitar

Beverages 2025, 11(3), 57; https://doi.org/10.3390/beverages11030057 - 22 Apr 2025

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Abstract

Cacao mucilage is a rich medium for microbial development due to the presence of various sugars, water, pectin, mineral salts, and yeasts of the Saccharomyces cerevisiae type. This study aims to provide added value to this commonly discarded residue, thereby contributing to the [...] Read more.

Cacao mucilage is a rich medium for microbial development due to the presence of various sugars, water, pectin, mineral salts, and yeasts of the Saccharomyces cerevisiae type. This study aims to provide added value to this commonly discarded residue, thereby contributing to the economic growth of the Rio Chila area in the Valencia Canton of Los Ríos Province. The methods applied for developing beer consist of malting, grinding, mashing, filtering, boiling, cooling, fermentation (during which cacao mucilage is added), and maturation, followed by physical–chemical analyses. The Fine aroma cacao mucilage presented values of 0.66% acidity, 7.63 °Brix, pH 4.43, absorbance 1.13, transmittance 23.67%, suspended solids 0.04 g: 2.66%, density 1.07 g/mL, turbidity 6.94 NTU, °GL 8.47% vol., foam quantity 1.70 cm, colorimetry L* 50.77, colorimetry a* 18.08, colorimetry b* 50.53, and bitterness degree 39.00. The analyses presented values within the normal parameters applied to beers at the national level (INEN standards). Escherichia coli, Salmonella, and total microorganisms showed no contamination in the microbiological analyses. In the sensory analyses, appearance, aroma, flavour, and mouthfeel were evaluated, with the best experiment being the combination of Fine aroma cacao with a concentration of 30% mucilage and added Cascade hops. This study took into account the concentrations of cacao mucilage (20% and 30%) from the varieties (Fine aroma and CCN-51), as well as the addition of the brewing hops Cascade and Northern Brewer. Regarding the physicochemical characteristics, adding this cacao derivative did not affect craft beer and conformed to the ranges of the NTE INEN 2262 standard. Thus, this research proposes an alternative use for cocoa mucilage, contributing to waste reduction and broadening its potential applications. Full article

(This article belongs to the Special Issue Developments in Brewing Processing and Analytical Techniques for the Evaluation of Beer Quality)

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16 pages, 1719 KiB

Open AccessArticle

In Vitro Screening of Potential Role of Green and Roasted Coffee Extracts in Type 2 Diabetes Management

by Lorena G. Calvo, Vinicius de Monte Vidal, Victoria Díaz-Tomé, Francisco J. Otero Espinar and Trinidad de Miguel

Beverages 2025, 11(3), 56; https://doi.org/10.3390/beverages11030056 - 22 Apr 2025

Viewed by 513

Abstract

This study evaluates the potential role of two extracts derived from green and roasted coffee in managing Type 2 Diabetes (T2D). The phytochemical analysis revealed that the roasted coffee extract (RCE) contains higher levels of flavonoids and tannins, while the green coffee extract [...] Read more.

This study evaluates the potential role of two extracts derived from green and roasted coffee in managing Type 2 Diabetes (T2D). The phytochemical analysis revealed that the roasted coffee extract (RCE) contains higher levels of flavonoids and tannins, while the green coffee extract (GCE) seems to be richer in phenolic acids. No differences in the antioxidant activity of both extracts were observed. The study demonstrated that GCE exhibits stronger prebiotic potential by significantly enhancing the growth of beneficial probiotic bacteria when compared to the untreated sample. Both extracts inhibited α-amylase and α-glucosidase enzymes, with RCE demonstrating a better performance than other commercial treatments for T2D. Glucose uptake assays on yeast cells demonstrated that both extracts enhance glucose transport, particularly at low glucose concentrations, reducing supernatant glucose levels by 60–80%. Notably, GCE maintained its effectiveness even at the highest glucose concentrations tested. These findings suggest that coffee extracts, particularly GCE, may be useful as nutraceuticals for potentially regulating glucose metabolism and gut microbiota in T2D management. Full article

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Beverages, Volume 11, Issue 3 (June 2025) – 20 articles

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