Beverages

19 pages, 1756 KiB

Open AccessArticle

Addition of β-Cyclodextrin or Gelatin Ιmproves Organoleptic and Physicochemical Attributes of Aronia Juice

by Kalliopi Gkoutzina, Ioannis Mourtzinos and Dimitrios Gerasopoulos

Beverages 2025, 11(4), 115; https://doi.org/10.3390/beverages11040115 - 6 Aug 2025

Aronia juice is well-known for its high nutritional and biological value, due to its polyphenol content, which has a powerful antioxidant effect. However, the high polyphenol content of aronia juice is associated with an astringent flavor, which diminishes consumer acceptance. To improve the [...] Read more.

Aronia juice is well-known for its high nutritional and biological value, due to its polyphenol content, which has a powerful antioxidant effect. However, the high polyphenol content of aronia juice is associated with an astringent flavor, which diminishes consumer acceptance. To improve the flavor of aronia juice, β-cyclodextrin (0–2% w/v) or gelatin (0–0.4 mg/L) were added before pasteurization. The juice samples were first examined organoleptically, and monitored for total phenolic compounds, antioxidant capacity, total flavonoids, total monomeric anthocyanins, polymeric color, pH, total soluble solids, and color. The organoleptic test demonstrated that both β-cyclodextrin and gelatin juice aroma reduced astringency and increased sweetness, whereas β-cyclodextrin also reduced juice aroma. β-cyclodextrin significantly increased polymeric color and total soluble solids (p < 0.05), whereas antioxidant activity, total flavonoids, and monomeric anthocyanins remained unchanged compared to the unpasteurized control. In contrast, the addition of gelatin dramatically reduced total phenolic compounds, antioxidant capacity, and total flavonoids, while enhancing polymeric color and maintaining monomeric anthocyanins with minor decreases relative to pre-pasteurization levels (p < 0.05). A consumer study was conducted with control juice and juices with 2% w/v β-cyclodextrin or 0.4 mg/L gelatin added. The results confirmed the change in flavor profile by masking or removing astringency and astringent aftertaste, as well as increasing sweetness, which significantly improved overall acceptability (p < 0.05). Full article

(This article belongs to the Section Quality, Nutrition, and Chemistry of Beverages)

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18 pages, 990 KiB

Open AccessArticle

Non-Conventional Yeasts for Beer Production—Primary Screening of Strains

by Polina Zapryanova, Yordanka Gaytanska, Vesela Shopska, Rositsa Denkova-Kostova and Georgi Kostov

Beverages 2025, 11(4), 114; https://doi.org/10.3390/beverages11040114 - 6 Aug 2025

Abstract

Although beer fermentation has traditionally been carried out with Saccharomyces, the boom in craft brewing has led to the use of non-conventional yeast species for beer production. This group also includes non-Saccharomyces starters, which are commonly used in winemaking and which [...] Read more.

Although beer fermentation has traditionally been carried out with Saccharomyces, the boom in craft brewing has led to the use of non-conventional yeast species for beer production. This group also includes non-Saccharomyces starters, which are commonly used in winemaking and which have different technological characteristics compared to standard representatives of the Saccharomyces genus. One of the important characteristics of the non-Saccharomyces group is the richer enzyme profile, which leads to the production of beverages with different taste and aroma profiles. The aim of this study was to investigate sweet and hopped wort fermentation with seven strains of active dry non-conventional yeasts of Lachancea spp., Metschnikowia spp., Torulaspora spp. and a mixed culture of Saccharomyces cerevisiae and Torulaspora delbrueckii. One ale and one lager active dry yeast strain were used as control strains. The extract consumption, ethanol production, degree of fermentation, pH drop, as well as the yeast secondary metabolites formed by the yeast (higher alcohols, esters and aldehydes) in sweet and hopped wort were investigated. The results indicated that all of the studied types of non-conventional yeasts have serious potential for use in beer production in order to obtain new beer styles. For the purposes of this study, statistical methods, principle component analysis (PCA) and correlation analysis were used, thus establishing the difference in the fermentation kinetics of the growth in the studied species in sweet and hopped wort. It was found that hopping had a significant influence on the fermentation kinetics of some of the species, which was probably due to the inhibitory effect of the iso-alpha-acids of hops. Directions for future research with the studied yeast species in beer production are presented. Full article

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

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15 pages, 1541 KiB

Open AccessCommunication

Effect of Non-Thermal Treatments of Clear Apple Juice on Exogenous Pectinases

by Alberto Zavarise, Alema Puzović, Andres Felipe Moreno Barreto, Dario Pavon Vargas, Manfred Goessinger, Maja Mikulič Petkovšek, Massimiliano Rinaldi, Christian Haselmair-Gosch, Luca Cattani and Heidi Halbwirth

Beverages 2025, 11(4), 113; https://doi.org/10.3390/beverages11040113 - 6 Aug 2025

Abstract

Pulsed electric field (PEF) and high-pressure processing (HPP) are non-thermal treatments, developed to ensure preservation of food products whilst maintaining taste and valuable nutrients. In this study, we investigated their potential for the inactivation of 3 commercial exogenous pectinases (polygalacturonase, pectin transeliminase, pectin [...] Read more.

Pulsed electric field (PEF) and high-pressure processing (HPP) are non-thermal treatments, developed to ensure preservation of food products whilst maintaining taste and valuable nutrients. In this study, we investigated their potential for the inactivation of 3 commercial exogenous pectinases (polygalacturonase, pectin transeliminase, pectin esterase) commonly used in juice processing for clarification of juices. The inactivation of these enzymes after processing is mandatory by European law. Clear apple juice was treated with both non-thermal processing methods, as well as with thermal pasteurization as the standard method. For HPP, 3 pressures (250, 450, and 600 MPa) and different holding times (from 2 to 12 min) were tested. For PEF, 3 electric field intensities (10, 13, and 15 kV/cm) and different specific energy values (from 121 to 417 kJ/kg). Standard thermal pasteurization resulted in a complete inactivation of all tested pectinases. HPP treatment only showed marginal effects on polygalacturonase and pectin transeliminase at the highest pressure and holding times, which are beyond levels used in industrial settings. For PEF, dependence upon high electric field strength and specific energy values was evident; however, here too, the effect was only moderate at the levels attainable within the scope of this study. Assuming a continued linear relationship, usable results could be achieved in an industrial setting, albeit under more extreme conditions. Full article

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

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17 pages, 1189 KiB

Open AccessArticle

Mixture Design and Kano Model for a Functional Chickpea and Hibiscus Beverage

by Fernando López-Cardoso, Nayely Leyva-López, Erick Paul Gutiérrez-Grijalva, Rosabel Vélez de la Rocha, Luis Angel Cabanillas-Bojórquez, Josué Camberos-Barraza, Feliznando Isidro Cárdenas-Torres and José Basilio Heredia

Beverages 2025, 11(4), 112; https://doi.org/10.3390/beverages11040112 - 4 Aug 2025

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Abstract

The demand for functional beverages is increasing as consumers seek options that offer health benefits, and plant-based beverages are gaining popularity for their associated advantages. The objective of this study was to optimize the formulation of a chickpea and hibiscus beverage to maximize [...] Read more.

The demand for functional beverages is increasing as consumers seek options that offer health benefits, and plant-based beverages are gaining popularity for their associated advantages. The objective of this study was to optimize the formulation of a chickpea and hibiscus beverage to maximize flavor sensory acceptance, antioxidant capacity, and anthocyanin content using a mixture design and characterize the optimal formulation. An extreme vertices mixture design was employed, with fixed proportions of chickpea beverage (66.5%) and inulin (2%), while varying the proportions of hibiscus decoction, monk fruit, and cinnamon powder. Additionally, the Kano model was used to classify the beverage’s attributes. The optimized formulation consisted of 31.41% hibiscus decoction, 0.48% monk fruit, and 0.61% cinnamon powder, achieving 329.2 µmol TE/100 mL (antioxidant capacity), 3.567 mg C3GE/100 mL (anthocyanin content), and a flavor rating of 6.2. The Kano model classified good taste, functional properties, monk fruit sweetening, and chickpeas as attractive attributes, with functional properties obtaining the highest satisfaction index (0.88). These results demonstrate that employing a mixture design is an effective tool to enhance health-related aspects and consumer acceptance. Additionally, the incorporation of the Kano model provides a broader perspective on the development of functional beverages by identifying key attributes that influence product acceptance and market success. Full article

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19 pages, 3213 KiB

Open AccessArticle

Comparison and Study on Flavor and Quality Characteristics of Different Grades of Tianshanhong (TSH)

by Shu-Ting Xiao, Xian-Zhou Huang, Jian-Feng Huang, Qing-Yang Wu, Yang Wu, Ting-Ting Deng, Xian-Xian Xu, Hao-Xiang Liu, Xiao-Hui Chen, Shi-Zhong Zheng and Zi-Wei Zhou

Beverages 2025, 11(4), 111; https://doi.org/10.3390/beverages11040111 - 4 Aug 2025

Viewed by 268

Abstract

Tianshanhong (TSH), black tea products originating from the Ningde Tianshan Mountain, has gained significant recognition in the market. However, the chemical characteristics contributing to the flavor of TSH have not yet been reported. To systematically investigate the non-volatile and volatile compounds in TSH, [...] Read more.

Tianshanhong (TSH), black tea products originating from the Ningde Tianshan Mountain, has gained significant recognition in the market. However, the chemical characteristics contributing to the flavor of TSH have not yet been reported. To systematically investigate the non-volatile and volatile compounds in TSH, four grades of TSH were evaluated using national standard sensory methods, revealing that overall quality improved with higher grades. Based on the detection of ultra-performance liquid chromatography–mass spectrometry (UPLC-MS), the content of ester-type catechins was relatively high and decreased with lower grades. A total of 19 amino acids (AAs) were clustered, among them, three amino acids, L-Theanine (L-Thea), Arg, and GABA, showed highly significant correlations with the refreshing taste of TSH. Notably, the content of Arg had the highest correlation with TSH grade, with a coefficient of 0.976 (p < 0.01). According to gas chromatography mass spectrometry (GC-MS) analysis, a total of 861 kinds of volatile compounds were detected, with 282 identified and aroma-active compounds across grades selected using the PLS model. Methyl salicylate and geraniol were particularly notable, showing strong correlations with TSH grades at 0.975 and 0.987 (p < 0.01), respectively. Our findings show that non-volatile and volatile compounds can rationally grade TSH and help understand its flavor quality. Full article

(This article belongs to the Section Tea, Coffee, Water, and Other Non-Alcoholic Beverages)

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12 pages, 249 KiB

Open AccessArticle

Optimization of Grist Composition for Mash Production from Unmalted Wheat and Wheat Malt of Red Winter Wheat with Hybrid Endosperm Type

by Kristina Habschied, Iztok Jože Košir, Miha Ocvirk, Krešimir Mastanjević and Vinko Krstanović

Beverages 2025, 11(4), 110; https://doi.org/10.3390/beverages11040110 - 4 Aug 2025

Viewed by 151

Abstract

Since wheats used for use in brewing mainly belong to the winter red hard hybrid endosperm type, this paper examined the influence of different proportions of wheat of this type (seven varieties) in the ratio of 0–100% in the grist, both unmalted and [...] Read more.

Since wheats used for use in brewing mainly belong to the winter red hard hybrid endosperm type, this paper examined the influence of different proportions of wheat of this type (seven varieties) in the ratio of 0–100% in the grist, both unmalted and as wheat malt. The quality of the starting wheats, the resulting malts and mashs with different added wheat proportions (100, 80, 60, 40, 20 and 0%) were examined. The obtained results show that the maximum shares of wheat/wheat malt in the infusion are significantly different between varieties of similar initial quality. However, they can differ considerably for the same variety when it is used as unmalted raw material and when it is used as wheat malt. Wheat malt can be added to the mixture in a significantly larger proportion compared to unmalted wheat. Furthermore, when an extended number of criteria (parameters) are applied, some varieties may be acceptable that otherwise would not be if the basic number of parameters were applied (total protein—TP, total soluble protein—TSP and viscosity—VIS) and vice versa. The inclusion of other parameters—filtration speed (FIL), saccharification time (SAC), color (COL), proportion of fine extract (EXT) and fermentability of pomace (FAL) (some of which have the character of so-called “cumulative parameters”)—complicates a clear classification into the aforementioned qualitative groups but also increases the number of varieties acceptable or conditionally acceptable for brewing. Full article

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26 pages, 569 KiB

Open AccessArticle

Understanding the Wine Consumption Behaviour of Young Chinese Consumers

by Yanni Du and Sussie C. Morrish

Beverages 2025, 11(4), 109; https://doi.org/10.3390/beverages11040109 - 4 Aug 2025

Viewed by 203

Abstract

This study investigates how young Chinese consumers across generational lines engage with wine, addressing three key research questions: What motivates their wine purchases? What sensory preferences do they exhibit? And through which channels do they prefer to buy wine? Based on a qualitative [...] Read more.

This study investigates how young Chinese consumers across generational lines engage with wine, addressing three key research questions: What motivates their wine purchases? What sensory preferences do they exhibit? And through which channels do they prefer to buy wine? Based on a qualitative design combining focus groups and semi-structured interviews, the study identifies significant generational differences between millennials and post-millennials. Millennials treat wine as a social tool for networking and status, while post-millennials view wine as a medium of personal identity shaped by digital culture. Similarly, millennials prefer a balance of traditional and digital retail, whereas post-millennials favour online platforms. Experiential consumption follows the same pattern, from formal tourism to virtual tastings. By linking these findings to institutional and cultural theories of consumer behaviour, the study contributes to a nuanced understanding of wine consumption in an emerging market. It provides practical implications for wine marketers aiming to localize their strategies for younger Chinese segments. Full article

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

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18 pages, 2563 KiB

Open AccessArticle

Ripening Kinetics and Grape Chemistry of Virginia Petit Manseng

by Joy H. Ting, Alicia A. Surratt, Lauren E. Moccio, Ann M. Sandbrook, Elizabeth A. Chang and Dennis P. Cladis

Beverages 2025, 11(4), 108; https://doi.org/10.3390/beverages11040108 - 30 Jul 2025

Viewed by 348

Abstract

Petit Manseng is a variety of Vitis vinifera gaining popularity in Virginia, USA because it consistently produces high quality grapes under variable growing conditions. However, its high sugar and acid levels complicate dry wine production. The goal of this study was to characterize [...] Read more.

Petit Manseng is a variety of Vitis vinifera gaining popularity in Virginia, USA because it consistently produces high quality grapes under variable growing conditions. However, its high sugar and acid levels complicate dry wine production. The goal of this study was to characterize Petit Manseng ripening kinetics from veraison to harvest to identify optimal harvest timing for producing dry white wines, using Chardonnay as a comparator because of its popularity in Virginia, well-known ripening kinetics, and ability to produce high quality dry white wines. A total of 74 samples of Petit Manseng and Chardonnay grapes were collected from five commercial sites over 2 years and evaluated for berry weight, pH, titratable acidity (TA), malic acid, total soluble solids (TSS), glucose, and fructose, with ripening kinetics modeled using segmented regressions. Results indicated that harvest timing and grape variety were the primary factors influencing ripening kinetics. In contrast, growing location and vintage had limited impact. In Chardonnay grapes, TA declined from 21 to 7.1 g/L and TSS increased from 6.1 to 19.5 g/L. In Petit Manseng, TA declined from 25 to 10.8 g/L and TSS increased from 8.0 to 23.6 g/L. Acid depletion plateaued ~2 weeks after sugar accumulation plateaued in Petit Manseng grapes, though the plateaus were similar in Chardonnay grapes. Linear discriminant analysis (LDA) completely separated grapes based on pH or TA vs. sugars, but not malic acid vs. sugars, suggesting that tartaric acid is driving acidity differences between cultivars. These data indicate that regardless of when grapes are harvested, winemakers may need to employ targeted acid management strategies with Petit Manseng because of its ripening kinetics. Full article

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20 pages, 1539 KiB

Open AccessArticle

Preliminary Study for Raicilla Authentication by PCA and Cluster on Some Physicochemical Properties

by Alejandra Carreon-Alvarez, Florentina Zurita, Clara Carreon-Alvarez, Marciano Sanchez-Tizapa, Héctor Huerta, Nancy Tepale and Juan Pablo Morán-Lázaro

Beverages 2025, 11(4), 107; https://doi.org/10.3390/beverages11040107 - 24 Jul 2025

Viewed by 940

Abstract

Raicilla is a distinctive Mexican beverage produced in two central regions of Jalisco. This study aimed to analyze the physicochemical parameters of 25 raicilla alcoholic drinks originating from the Coast and Sierra regions. Each of the 25 raicilla brands underwent measurements of pH, [...] Read more.

Raicilla is a distinctive Mexican beverage produced in two central regions of Jalisco. This study aimed to analyze the physicochemical parameters of 25 raicilla alcoholic drinks originating from the Coast and Sierra regions. Each of the 25 raicilla brands underwent measurements of pH, conductivity, alcohol content, total solids, viscosity, sound velocity, density, and refractive index. Notably, these measurements are cost-effective and their analysis is straightforward. The results were analyzed using principal component analysis (PCA) and cluster analysis. According to the PCA, two main components were identified, explaining 81.77% of the total variability of the physicochemical measurements of the distinct Coast and Sierra regions. Furthermore, applying Fisher’s LSD to the Sierra raicilla cluster allowed for the identification of variations. Specifically, samples from the Sierra zone groups were identified through cluster analysis, demonstrating similarities in physicochemical parameters; both statistical methods indicated no significant differences in the physicochemical parameters between a more acidic pH, higher conductivity, and greater density than those from the Coast zone. After the analysis was carried out, it was possible to find similarities and differences between the raicilla produced in the two regions, so it is possible to assume that using these results could facilitate the authentication of raicilla. Full article

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16 pages, 2199 KiB

Open AccessArticle

Optimization of Some Quality Parameters of Functional Pumpkin Puree Enriched with Banana Peel Powder Using Response Surface Methodology

by Weiam A. Alhemaid, Elfadil E. Babiker, Isam A. Mohamed Ahmed and Fahad Y. Al Juhaimi

Beverages 2025, 11(4), 106; https://doi.org/10.3390/beverages11040106 - 21 Jul 2025

Viewed by 348

Abstract

We intend to prepare pumpkin puree based on the health benefits of both the flesh of pumpkins (Cucurbita maxima) and the peel of bananas (Musa spp.). However, before we begin we would like to optimize the conditions by using thermosonication, [...] Read more.

We intend to prepare pumpkin puree based on the health benefits of both the flesh of pumpkins (Cucurbita maxima) and the peel of bananas (Musa spp.). However, before we begin we would like to optimize the conditions by using thermosonication, rather than conventional pasteurization, and a quantity of banana peel powder. Therefore, this study aimed to use response surface methodology (RSM) to find the best temperature and time settings for the ultrasonication process of functional pumpkin puree (FPP) with banana peel powder (BPP) to increase the amount of total phenolics and DPPH scavenging activity while also making the quality of the puree better. To enhance the FPP production process, quality attributes (responses), including total phenolic content (TPC), 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging activity, pH, acidity, and color change (ΔE) were assessed. The model demonstrated validity (R² = 0.97–0.988) and was highly significant (p < 0.0001). The experimental values of the responses supported the validity of the utilized RSM model, which closely matched the expected values at the ideal processing conditions of process temperature (40 °C), ultrasonic process duration (8.23 min), and BPP (2 g/100 g). Under these conditions, the generated FPP had quality attributes of 205.79 mg GAE/100 mL, 83.01%, 5.78, 0.32 g/100 g, and 3.81 for responses, respectively. Full article

(This article belongs to the Topic Nutritional and Phytochemical Composition of Plants)

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16 pages, 1934 KiB

Open AccessSystematic Review

The Changes of Kahweol and Cafestol of Arabica Coffee from Bean to Consumption: A Systematic Literature Review

by A. Ita Juwita, Didah Nur Faridah, Dian Herawati, Nuri Andarwulan, Renata Kazimierczak and Dominika Średnicka-Tober

Beverages 2025, 11(4), 105; https://doi.org/10.3390/beverages11040105 - 17 Jul 2025

Viewed by 651

Abstract

The main diterpenes found in coffee, kahweol and cafestol, possess anti-inflammatory, anti-diabetic, and anticancer properties but are also reported to cause hypercholesterolemic effects. Their concentrations are known to be variable in coffee. This review aimed to discuss the concentrations of kahweol and cafestol [...] Read more.

The main diterpenes found in coffee, kahweol and cafestol, possess anti-inflammatory, anti-diabetic, and anticancer properties but are also reported to cause hypercholesterolemic effects. Their concentrations are known to be variable in coffee. This review aimed to discuss the concentrations of kahweol and cafestol from green coffee beans to brewed coffee. The results showed that the average concentrations of kahweol and cafestol in Arabica green beans were higher than in roasted and brewed coffee. The decrease in kahweol from green beans to roasted beans was 14.83%. In brewed coffee, kahweol was reduced by 90.26% and cafestol by 88.28%, compared to green beans. The changes in kahweol and cafestol levels were found to be influenced by various factors, including roasting methods and brewing techniques. The ratio of kahweol to cafestol in Arabica green beans was 1.7; in green coffee oil and roasted coffee oil, 1.2; in roasted beans, 1.3; and in brewed coffee, 1.1. In addition to their health-related functional properties, kahweol and cafestol concentrations and their ratio are suggested to be relevant markers in distinguishing between coffee species at various processing stages. Full article

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25 pages, 2613 KiB

Open AccessArticle

Design and Optimization of a Plant-Based Synbiotic Beverage from Sprouted Buckwheat: A Multi-Response Approach for Enhancing Functional Properties

by Caterina Nela Dumitru, Camelia Vizireanu, Gabriela Elena Bahrim, Rodica Mihaela Dinica, Mariana Lupoae, Alina Oana Dumitru and Tudor Vladimir Gurau

Beverages 2025, 11(4), 104; https://doi.org/10.3390/beverages11040104 - 17 Jul 2025

Viewed by 395

Abstract

Fermented plant-based beverages represent promising functional foods due to their content of bioactive compounds (polyphenols, prebiotics) and viable probiotic microorganisms. Sprouted buckwheat is a rich source of bioactives and nutrients, which makes it a promising ingredient for the development of synbiotic formulations. This [...] Read more.

Fermented plant-based beverages represent promising functional foods due to their content of bioactive compounds (polyphenols, prebiotics) and viable probiotic microorganisms. Sprouted buckwheat is a rich source of bioactives and nutrients, which makes it a promising ingredient for the development of synbiotic formulations. This study aimed to optimize the fermentation process of a plant-based beverage composed of germinated buckwheat, honey, inulin, and Lactiplantibacillus plantarum (Lpb. plantarum), using Box–Behnken experimental design (BBD) and Response Surface Methodology (RSM) tools. The influence of three independent variables (inulin, honey, and inoculum concentration) was evaluated on five key response variables: total polyphenol content, flavonoid content, antioxidant activity (RSA%), pH, and starter culture viability. The optimal formulation—comprising 3% inulin, 10% honey, and 6.97 mg/100 mL inoculum—demonstrated functional stability over 21 days of refrigerated storage (4 °C), maintaining high levels of antioxidants and probiotic viability in the fermented beverage. Kinetic analysis of the fermentation process confirmed the intense metabolic activity of Lpb. plantarum, as evidenced by a decrease in pH, active consumption of reducing sugars, and organic acids accumulation. Full article

(This article belongs to the Topic Plants and Crops as Sources of Phytochemicals for Development of Functional Foods and Beverages)

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18 pages, 1315 KiB

Open AccessArticle

Construction of Sensory Wheel for Grape Marc Spirits by Integration of UFP, CATA, and RATA Methods

by Evangelia Anastasia Tsapou, Panagiotis Ignatiou, Michaela Zampoura and Elisabeth Koussissi

Beverages 2025, 11(4), 101; https://doi.org/10.3390/beverages11040101 - 3 Jul 2025

Viewed by 670

Abstract

Grape marc spirits represent a significant category within the alcoholic beverage sector, particularly across Mediterranean Europe. This study aimed to construct a sensory flavor wheel—covering aroma, taste, and mouthfeel modalities—specifically for non-flavored and non-wood-aged grape marc distillates. To achieve this, we explored the [...] Read more.

Grape marc spirits represent a significant category within the alcoholic beverage sector, particularly across Mediterranean Europe. This study aimed to construct a sensory flavor wheel—covering aroma, taste, and mouthfeel modalities—specifically for non-flavored and non-wood-aged grape marc distillates. To achieve this, we explored the feasibility of a novel methodological approach combining three rapid sensory techniques: Ultra Flash Profiling (UFP), Check-All-That-Apply (CATA), and Rate-All-That-Apply (RATA). Forty-five (45) samples from Greece, Cyprus, and Italy were evaluated by a trained panel of 12 assessors. UFP generated 205 initial descriptors, which were refined to 59 for CATA. Despite the long attribute list, CATA data helped identify the most relevant terms for the final RATA experiment. The sequential application of these methods, along with intermediate data filtering, led to the selection of 45 key descriptors with occurrence frequencies ranging from 33.3% to 97.7%. These were organized into a comprehensive flavor wheel grouped into 12 general categories. This approach offers a flexible framework for future flavor wheel construction in other under-characterized product categories. Full article

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22 pages, 1377 KiB

Open AccessArticle

Formulation of Black Soybean Yogurt and Evaluation of Changes in the Bioactive Profile and Other Compositional Aspects During Fermentation and Storage

by Thiana Claudia Freire Esteves, Ilana Felberg, Adriana Farah, Adelia Ferreira de Faria-Machado, Eduardo Henrique Miranda Walter, Manuela Cristina Pessanha de Araujo Santiago, Sidney Pacheco, Rosemar Antoniassi, Rosires Deliza, Mercedes Concórdia Carrão-Panizzi and Veronica Calado

Beverages 2025, 11(4), 103; https://doi.org/10.3390/beverages11040103 - 2 Jul 2025

Viewed by 679

Abstract

Black soybean is known for its antioxidant and anti-inflammatory properties that help prevent several degenerative diseases, but in the Western diet, it is poorly used, despite the interest in foods rich in bioactive compounds. This study aimed to formulate a black soybean yogurt [...] Read more.

Black soybean is known for its antioxidant and anti-inflammatory properties that help prevent several degenerative diseases, but in the Western diet, it is poorly used, despite the interest in foods rich in bioactive compounds. This study aimed to formulate a black soybean yogurt (BSY) fermented by a probiotic culture of L. acidophilus and evaluate the nutritional and bioactive profiles, the total antioxidant capacity, and complementary parameters during fermentation and storage for one month. We also evaluated the potential for acceptance by Rio de Janeiro consumers (n = 103). The final BSY water content was 92.8%. The dry matter contained 50.2% protein, 20.1% lipid, 5.9% ashes, 23.8% carbohydrates, and other constituents, including 1% sucrose, 5.9% α-galactosides, 26.9 mg/100 g anthocyanins (mainly cyanidin-3-glucoside), 140.5mg/100 g isoflavones (mainly genistin and daidzin). Titratable acidity was 0.44% and pH 4.5. In the sensory test, 12% sucrose and fruit extracts (strawberry, prune, and grape) were added individually to the product to evaluate the acceptability. The sweetened strawberry extract offered the highest acceptability, with a 7.6 score in a nine-point hedonic scale, against a 5.6 of the sweetened control with no fruit extract. Furthermore, all products scored well in the clusters with assessors who consumed soy products often and daily (total n = 26), with the strawberry-flavored one scoring, on average, 8 or 9. One month storage at 8 ± 2 °C caused a 22% decrease in the anthocyanins content and no significant change in isoflavones, titratable acidity, and pH. Fermentation and the addition of a sweetened fruit extract proved to be promising tools to increase the consumption of black soy milk in the West. Full article

(This article belongs to the Special Issue Recent Research in Plant-Based Drinks)

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28 pages, 943 KiB

Open AccessArticle

Organic Acids in Varietal Red Wines: Influence of Grape Cultivar, Geographical Origin, and Aging

by Jesús Heras-Roger, Carlos Díaz-Romero, Javier Darias-Rosales and Jacinto Darias-Martín

Beverages 2025, 11(4), 102; https://doi.org/10.3390/beverages11040102 - 2 Jul 2025

Viewed by 613

Abstract

Wine organic acids influence their overall quality. This study examines the variability of major acids (tartaric, malic, lactic, citric, acetic, and gluconic) and minor phenolic acids (gallic, protocatechuic, syringic, caftaric, caffeic, cutaric, coumaric, and 2-S-glutathionylcaftaric) in varietal red wines produced from predominantly autochthonous [...] Read more.

Wine organic acids influence their overall quality. This study examines the variability of major acids (tartaric, malic, lactic, citric, acetic, and gluconic) and minor phenolic acids (gallic, protocatechuic, syringic, caftaric, caffeic, cutaric, coumaric, and 2-S-glutathionylcaftaric) in varietal red wines produced from predominantly autochthonous grape cultivars of the Canary Islands. Two hundred and five monovarietal red wine samples were analyzed to assess how the organic acid profiles differed depending on the grape cultivars employed in their production, island of provenance, denomination of origin, and aging, supporting relationships between both genetic and environmental factors. High-performance liquid chromatography and enzymatic methods were used for determining minor and major organic acids, respectively. Many significant differences between grape cultivars, geographical origin, and aging were observed, reflecting the complexity of the composition of the organic acids in red wine and its relationship with viticultural factors. Linear discriminant analysis achieved classification accuracies up to 88.3% by cultivar and 83.4% by island. Correlation and multivariate analyses helped identify compositional patterns and key discriminant acids. This study advances the comprehension of major and minor acid composition and equilibria in red wines and may support future research on quality parameters and regional typicity. Full article

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23 pages, 3357 KiB

Open AccessArticle

Enhancing the Thermostability of a New Tannase Through Rational Design and Site-Directed Mutagenesis: A Quality Improvement Strategy for Green Tea Infusion

by Hai-Xiang Zhou, Shi-Ning Cao, Chu-Shu Zhang, Mian Wang, Yue-Yi Tang, Jing Chen, Li-Fei Zhu, Jie Sun, Qing-Biao Meng, Jing Chen and Jian-Cheng Zhang

Beverages 2025, 11(4), 99; https://doi.org/10.3390/beverages11040099 - 1 Jul 2025

Viewed by 583

Abstract

Tea has become one of the most popular drinks worldwide thanks to its pleasant sensory attributes and diverse health benefits. However, tannin-rich compositions have several negative effects and significantly impact the quality of tea beverages. Among various detannification methods, tannase treatment appears to [...] Read more.

Tea has become one of the most popular drinks worldwide thanks to its pleasant sensory attributes and diverse health benefits. However, tannin-rich compositions have several negative effects and significantly impact the quality of tea beverages. Among various detannification methods, tannase treatment appears to be the most secure and environmentally friendly strategy. Although numerous microbial tannases have been identified and used in food processing, they are predominantly mesophilic with compromised heat tolerance, which limit their application in high-temperature tea extraction processing. Computer-assisted rational design and site-directed mutagenesis has emerged as a promising strategy in enzyme engineering to improve the thermostability of industrial enzymes. Nevertheless, relevant studies for tannase thermostability improvement remain lacking. In the present study, a novel thermophilic tannase called TanPL1 from marine fungus Penicillium longicatenatum strain SM102 was expressed in the food-grade host Yarrowia lipolytica. After purification and characterization, the thermostability of this enzyme was improved through site-directed mutagenesis guided by computer-aided rational design and molecular dynamics simulations. Then the thermostable mutant MuTanPL1 was applied in green tea processing for both polyphenol extraction and ester catechin hydrolysis. The tannase yield and specific activity values of 166.4 U/mL and 1059.3 U/mg, respectively, were achieved. The optimum pH and temperature of recombinant TanPL1 were determined to be 5.5 and 55 °C, respectively, and the enzyme exhibited high activity toward various gallic acid ester substrates. The site-directed mutagenesis method successfully generated a single-point mutant, MuTanPL1, with significantly enhanced thermostability and a higher optimum temperature of 60 °C. After 2 h of detannification by MuTanPL1, nearly all gallated catechins in green tea infusion were biotransformed. This resulted in a 202.4% and 12.1-fold increase in non-ester catechins and gallic acid levels, respectively. Meanwhile, the quality of the tea infusion was also markedly improved. Sensory evaluation and antioxidant activity assays revealed notable enhancements in these properties, while turbidity was reduced considerably. Additionally, the α-amylase inhibition activity of the tannase-treated tea infusion declined from 50.49% to 8.56%, revealing a significantly lower anti-nutritional effect. These findings suggest that the thermostable tannase MuTanPL1 holds strong application prospects in tea beverage processing. Full article

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14 pages, 2033 KiB

Open AccessReview

The Phytochemical Insights, Health Benefits, and Bioprocessing Innovations of Cassava-Derived Beverages

by James Ziemah, Oluwaseun Olayemi Aluko, Vincent Ninkuu, Lawrence Adelani Adetunde, Asekabta Karl Anyetin-Nya, James Abugri, Matthias S. Ullrich, Felix Dapare Dakora, Songbi Chen and Nikolai Kuhnert

Beverages 2025, 11(4), 98; https://doi.org/10.3390/beverages11040098 - 1 Jul 2025

Viewed by 759

Abstract

Cassava (Manihot esculenta) is a vital tropical staple crop with expanding relevance beyond food security, particularly in developing functional beverages and nutraceutical products. This review discusses the implications of selected chemicals in cassava roots for beverage production, notably cyanogenic glycosides and [...] Read more.

Cassava (Manihot esculenta) is a vital tropical staple crop with expanding relevance beyond food security, particularly in developing functional beverages and nutraceutical products. This review discusses the implications of selected chemicals in cassava roots for beverage production, notably cyanogenic glycosides and phenolic compounds. We further highlight the role of cassava as a substrate for beverage production, the nutritional significance of cassava-based beverages, and the health benefits and functional potential of cassava as a key ingredient in beverage production. We also discuss the probiotic and prebiotic properties and the antioxidant activity of chemicals in cassava-based beverages for health benefits. Additionally, we review the challenges, opportunities, and innovations regarding commercialization. Full article

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20 pages, 1189 KiB

Open AccessArticle

Five-Day Supplementation with an Isotonic Beetroot Juice Drink Improves Sprint Interval Exercise and Muscle Oxygenation in Physically Active Individuals: A Randomized Crossover Trial

by Tak Hiong Wong, Delicia Shu Qin Ooi and Stephen F. Burns

Beverages 2025, 11(4), 97; https://doi.org/10.3390/beverages11040097 - 1 Jul 2025

Viewed by 797

Abstract

This study investigated whether the addition of nitrate (from beetroot) to an isotonic drink provided over 5 days would affect sprint interval exercise (SIE) performance and muscle oxygenation. Twenty (seven female) physically active participants (mean ± SD; age 28 ± 6 years, BMI [...] Read more.

This study investigated whether the addition of nitrate (from beetroot) to an isotonic drink provided over 5 days would affect sprint interval exercise (SIE) performance and muscle oxygenation. Twenty (seven female) physically active participants (mean ± SD; age 28 ± 6 years, BMI 22.6 ± 2.0 kg/m²) completed a double-blind, randomized, crossover study where they consumed 570 mL of either isotonic drink (ISO-C) or isotonic beetroot juice drink (ISO-BR) for 5 days before performing SIE (six 10 s maximal effort, interspersed with 50 s active recovery) on a cycle ergometer. Both drinks contained equal osmolality (290 mOsm/kg) but differed in the nutrients from beetroot extract, particularly the nitrate content (ISO-C: 0 mmol, ISO-BR: 12.9 mmol). ISO-BR significantly reduced the average time to peak power (ISO-C: 2.0 ± 0.18 s vs. ISO-BR: 1.6 ± 0.37 s; main effect of drink, p = 0.003, partial η² = 0.04) and increased muscle deoxygenation (ΔHHb) (main effect of drink, p = 0.002, partial η² = 0.021) compared to ISO-C. Five-day supplementation with ISO-BR improved the time to peak power but not the peak or mean power output for SIE compared with ISO-C. Full article

(This article belongs to the Section Quality, Nutrition, and Chemistry of Beverages)

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15 pages, 1114 KiB

Open AccessArticle

Listeria monocytogenes Under Acid and Antimicrobial Compounds Stress: Survival and Pathogenic Potential in Orange Juice

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

Beverages 2025, 11(4), 96; https://doi.org/10.3390/beverages11040096 - 1 Jul 2025

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Abstract

Listeria monocytogenes poses significant risks in acidic foods like unpasteurized fruit juices due to its capacity to survive under stressful conditions. This study evaluated L. monocytogenes survival in orange juice following acid adaptation and exposure to antimicrobial compounds. Acid adaptation was induced using [...] Read more.

Listeria monocytogenes poses significant risks in acidic foods like unpasteurized fruit juices due to its capacity to survive under stressful conditions. This study evaluated L. monocytogenes survival in orange juice following acid adaptation and exposure to antimicrobial compounds. Acid adaptation was induced using glucose-supplemented or citric acid-acidified media, followed by the evaluation of pathogen survival in orange juice stored at 4 °C, 15 °C, and 25 °C. While glucose adaptation reduced the medium pH to 4.5 and enabled bacterial growth (up to 7.5 total log CFU/mL), citric acid exposure caused around 1.4 log units of reduction. Contrary to expectations, the survival of acid-adapted cells was lower than that of non-acid-adapted cells, particularly in orange juice stored at 25 °C (around 4.8 vs. 1.4 log units of reduction after 6 days). The behaviour of non-acid-adapted cells was evaluated in response to different antimicrobial compounds (citral, coumaric acid, nisin, sinapic acid, and vanillin). Nisin was the most effective, achieving a reduction of about 3.5 log units with a dose of 2 mL/L. Nisin-treated cells also showed reduced survival during simulated gastrointestinal assays (around 1.5 log units of reduction). These results challenge the assumption that acid adaptation universally enhances survival in acidic matrices and highlight nisin’s dual role in microbial control and pathogenicity mitigation. This work underscores the need for tailored stress adaptation studies and natural antimicrobial applications to improve food safety in minimally processed fruit juices. Full article

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15 pages, 702 KiB

Open AccessArticle

Effect of Apple Pomace Addition During Fermentation on the Phenolic Content, Chemical Composition, and Sensory Properties of Cider

by Luis F. Castro, Abigail D. Affonso and Kate P. Perry

Beverages 2025, 11(4), 95; https://doi.org/10.3390/beverages11040095 - 1 Jul 2025

Viewed by 541

Abstract

The quality of cider is influenced by its phenolic compound content. Apple pomace, an industrial by-product of cider production, is rich in bioactive compounds, including polyphenols. The objective of this study was to determine the potential of apple pomace addition during fermentation to [...] Read more.

The quality of cider is influenced by its phenolic compound content. Apple pomace, an industrial by-product of cider production, is rich in bioactive compounds, including polyphenols. The objective of this study was to determine the potential of apple pomace addition during fermentation to increase the phenolic content in cider. Apple juice from Jonagold apples was divided into a control and three treatment groups. Control cider was fermented with 100% apple juice, while treatments were prepared with different additions of apple pomace to the apple juice. Ciders were fermented for 14 days, followed by chemical and sensory analysis. Ciders with apple pomace addition contained 31–61% higher phenolic compound concentrations than the control. The addition of apple pomace modified the volatile profile of the ciders. Treatment ciders contained higher concentrations of isoamyl alcohol, phenylethyl alcohol, and ethyl acetate, and lower concentrations of acetaldehyde. Ciders with apple pomace addition exhibited lower levels of astringency and sourness, and higher bitterness levels compared to the control. There was no difference in aroma perception and taste acceptance between the ciders. This study demonstrates the potential of apple pomace addition as a cidermaking technique for phenolic compound extraction and sensory profile modification. Full article

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21 pages, 1583 KiB

Open AccessReview

3.0 Strategies for Yeast Genetic Improvement in Brewing and Winemaking

by Chiara Nasuti, Lisa Solieri and Kristoffer Krogerus

Beverages 2025, 11(4), 100; https://doi.org/10.3390/beverages11040100 - 1 Jul 2025

Viewed by 906

Abstract

Yeast genetic improvement is entering a transformative phase, driven by the integration of artificial intelligence (AI), big data analytics, and synthetic microbial communities with conventional methods such as sexual breeding and random mutagenesis. These advancements have substantially expanded the potential for innovative re-engineering [...] Read more.

Yeast genetic improvement is entering a transformative phase, driven by the integration of artificial intelligence (AI), big data analytics, and synthetic microbial communities with conventional methods such as sexual breeding and random mutagenesis. These advancements have substantially expanded the potential for innovative re-engineering of yeast, ranging from single-strain cultures to complex polymicrobial consortia. This review compares traditional genetic manipulation techniques with cutting-edge approaches, highlighting recent breakthroughs in their application to beer and wine fermentation. Among the innovative strategies, adaptive laboratory evolution (ALE) stands out as a non-GMO method capable of rewiring complex fitness-related phenotypes through iterative selection. In contrast, GMO-based synthetic biology approaches, including the most recent developments in CRISPR/Cas9 technologies, enable efficient and scalable genome editing, including multiplexed modifications. These innovations are expected to accelerate product development, reduce costs, and enhance the environmental sustainability of brewing and winemaking. However, despite their technological potential, GMO-based strategies continue to face significant regulatory and market challenges, which limit their widespread adoption in the fermentation industry. Full article

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

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16 pages, 1484 KiB

Open AccessArticle

Effect of Pectin Extracted from Lemon Peels on the Stability of Buffalo Milk Liqueurs

by Salvatore Velotto, Ignazio Maria Gugino, Miriam La Barbera, Vincenzo Alfeo, Ilaria Proetto, Lucia Parafati, Rosa Palmeri, Biagio Fallico, Elena Arena, Alfio Daniele Romano, Gianluca Tripodi, Lucia Coppola and Aldo Todaro

Beverages 2025, 11(4), 94; https://doi.org/10.3390/beverages11040094 - 24 Jun 2025

Viewed by 740

Abstract

This study aimed to explore innovative process technologies for producing milk liqueurs with balanced and stable formulations. Milk liqueurs are known to pose significant technological challenges due to phase separation, which compromises product stability and reduces shelf-life. Interactions between milk proteins, alcohol, carbohydrates, [...] Read more.

This study aimed to explore innovative process technologies for producing milk liqueurs with balanced and stable formulations. Milk liqueurs are known to pose significant technological challenges due to phase separation, which compromises product stability and reduces shelf-life. Interactions between milk proteins, alcohol, carbohydrates, temperature, and ionic strength play a crucial role in such destabilization. Pectin, known for its stabilizing effect, can mitigate phase separation, enhancing both shelf-life and sensory quality. This research focused on developing stable formulations of liqueur milk based on fresh buffalo milk by incorporating the pectin extracted from lemon peels. Rheological properties, particularly viscosity, were assessed in formulations containing varying percentages of pectin. The most stable formulation was identified as the one containing 0.10% pectin. Accelerated shelf-life testing, modelled using the Arrhenius equation, predicted a shelf-life of 15 months at 25 °C under standard lighting. The findings demonstrate that lemon peel-derived pectin, obtained from agri-food waste, sustainably improves product stability. Further studies are needed to characterize the pectin structure and optimize extraction methods for industrial-scale applications. Full article

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13 pages, 2707 KiB

Open AccessArticle

Unique Composition and Sustainability Aspects of the EETP801 Amazonian Cocoa Cultivar vs. CCN51 and Commercial Cocoas

by Rocío De la Peña-Armada, Roberta Ascrizzi, Rocio Alarcon, Michelle Viteri, Guido Flamini and Jose M. Prieto

Beverages 2025, 11(4), 93; https://doi.org/10.3390/beverages11040093 - 20 Jun 2025

Viewed by 565

Abstract

In this study, we analysed cocoa (a dried and fully fermented seed of Theobroma cacao L.) from two Amazonian cultivars and a commercial sample of the Amazonian variety EETP801, grown under sustainable organic conditions, in comparison to CCN51 cocoa grown on a neighbouring [...] Read more.

In this study, we analysed cocoa (a dried and fully fermented seed of Theobroma cacao L.) from two Amazonian cultivars and a commercial sample of the Amazonian variety EETP801, grown under sustainable organic conditions, in comparison to CCN51 cocoa grown on a neighbouring commercial farm using standard practises and a European commercial cacao powdered beverage. The overall metabolite profile of the 70% aq acetone sample cocoa extracts was analysed using high-performance TLC analyses (HPTLC), and the xanthine alkaloids were analysed using quantitative liquid chromatography–UV photodiode array (HPLC-DAD) analyses. The volatile fraction in the headspace of the freshly ground cocoa was subjected to solid phase micro-extraction and analysed by gas chromatography–mass spectrometry (HS-SPME/GC-MS). Total polyphenol content was determined by the Folin–Ciocalteu method. Despite the reduced production of cocoa by the EETP801 cultivar in comparison with the CCN51 cultivar, the obtained produce is significantly richer in theobromine (130 mg vs. 170 mg per g of cacao), with CCN51 having a double concentration of theophylline (12.6 vs. 6.5 mg per g of cacao). Qualitatively, the two Amazonian cocoa samples had a similar polyphenolic composition (per the HPTLC fingerprint). HS-SPME/GC-MS analyses revealed that all the samples show a spontaneous emission profile mainly rich in non-terpene derivatives, of which hydrocarbons and pyrazines are the most abundant groups. The most represented volatile organic compound is n-tridecane for both EETP801 and CCN51. The variability in the artisan fermentation and roasting processes influenced certain aspects of the volatile composition as reflected by the trimethyl pyrazine/tetramethyl pyrazine ratio, which was zero in EETP-801 and lower than 1 in CCN51. Acetic acid was absent in CCN51 but significant (c.a. 5.5.%) in EETP801 and the commercial samples. The cultivar EETP801 is a viable option for a more ecologically conscious sector of the cocoa beverages consumer group. Full article

(This article belongs to the Topic Plants and Crops as Sources of Phytochemicals for Development of Functional Foods and Beverages)

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Beverages, Volume 11, Issue 4 (August 2025) – 23 articles

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