Beverages

19 pages, 1028 KB

Open AccessArticle

Changes in Bioactive Characteristics of Nance (Byrsonima crassifolia) Pulp and Liqueur During Storage

by Diana Maylet Hernández-Martínez, Jose Irving Valdez-Miranda, Patricia Rosales-Martínez, Hugo Necoechea-Mondragón, Gustavo F. Gutiérrez-López and Maribel Cornejo-Mazón

Beverages 2026, 12(1), 17; https://doi.org/10.3390/beverages12010017 - 22 Jan 2026

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Abstract

Nance fruit is considered an important source of antioxidants and is used as a raw material to produce various edible products including liqueur. This fruit is grown in various locations worldwide, and its use to prepare different products needs to be further developed. [...] Read more.

Nance fruit is considered an important source of antioxidants and is used as a raw material to produce various edible products including liqueur. This fruit is grown in various locations worldwide, and its use to prepare different products needs to be further developed. Nance pulp and liqueur were analyzed by evaluating their physicochemical characteristics, bioactive compounds, and antioxidant capacities during 90 days of storage. Ascorbic acid and antioxidant capacities decreased at higher rates than pulp as per their kinetic constants and half-life times (t_1/2 was shorter for liqueur than for pulp). Fourier Transform Infrared Spectroscopy (FTIR) allowed us to register the characteristic fingerprints from bonds from diverse functional groups and demonstrated that liqueur preserved, at a higher extent, the bioactive compounds of pulp. Phenolic compounds in both samples decayed over time, suggesting that, during storage, they release due to the breakage of cell walls. Infrared spectra showed considerable overlapping, presenting characteristic alcohol and functional group peaks distinctive of bioactive compounds and polysaccharides. At the end of their storage, both samples presented peaks of less intensity than those for the initial samples, which was in agreement with the bioactive compound content and antioxidant capacity kinetics. Bioactive profiles and kinetic parameters would be useful for establishing the processing and storage conditions of nance liqueur and could support the development of local communities. Full article

(This article belongs to the Special Issue New Insights into Artisanal and Traditional Beverages)

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16 pages, 1173 KB

Open AccessArticle

Sensory Acceptability of Functional Probiotic Beverages Made from Underutilized Tropical Fruits Rich in Vitamins and Minerals

by Francisco Enrique Sánchez-Rosales, Katy Marcela Castellanos-Reyes, Loren Paola Macias-Bu, Raúl Enrique Martínez Molina, Lijia Patricia Carrillo Alfaro, Carlos Orlando Inestroza-Lizardo and Héctor Alonzo Gómez Gómez

Beverages 2026, 12(1), 16; https://doi.org/10.3390/beverages12010016 - 22 Jan 2026

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Abstract

This study aimed to formulate probiotic beverages using underutilized tropical fruit pulp, such as those of sincuya (Annona purpurea Moc. & Sessé ex Dunal), urraco (Licania platypus (Hemsl.) Fritsch), matasano (Casimiroa edulis La Llave y Lex), and jaboticaba (Plinia [...] Read more.

This study aimed to formulate probiotic beverages using underutilized tropical fruit pulp, such as those of sincuya (Annona purpurea Moc. & Sessé ex Dunal), urraco (Licania platypus (Hemsl.) Fritsch), matasano (Casimiroa edulis La Llave y Lex), and jaboticaba (Plinia cauliflora Mart. Kausel), with acceptable sensory characteristics. The evaluations of color, vitamins, minerals, °Brix, pH, and titratable acidity (TA) were performed on the fruit pulps. Subsequently, four beverages inoculated with a mixed culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus) were produced, and °Brix, pH, TA, sensory acceptability, and colony-forming units (CFUs) were measured after 9 h of fermentation. The sincuya pulp exhibited the highest beta-carotene (334.37 IU mg/100 g) and potassium (444.49 mg/100 g) content. The sincuya beverage was the best in terms of sensory characteristics such as color, aroma, flavor, and general acceptability, with scores of 78%, 71%, 70%, and 71%, respectively. The urraco, sincuya, and matasano beverages exhibited CFU counts of 10.9, 10.4, and 9.7 Log₁₀ CFU/mL, respectively. These results demonstrate that the fruits and formulated beverages have technological potential, functional and probiotic benefits, and sensory characteristics that are attractive to consumers. This innovative approach suggests an alternative for improving nutrition using local resources and agro-industrial byproducts. Full article

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16 pages, 1115 KB

Open AccessArticle

Classification of Beers Through Comprehensive Physicochemical Characterization and Multi-Block Chemometrics

by Paris Christodoulou, Eftichia Kritsi, Antonis Archontakis, Nick Kalogeropoulos, Charalampos Proestos, Panagiotis Zoumpoulakis, Dionisis Cavouras and Vassilia J. Sinanoglou

Beverages 2026, 12(1), 15; https://doi.org/10.3390/beverages12010015 - 15 Jan 2026

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Abstract

This study addresses the ongoing challenge of accurately classifying beers by fermentation type and product category, an issue of growing importance for quality control, authenticity assessment, and product differentiation in the brewing sector. We applied a multiblock chemometric framework that integrates phenolic profiling [...] Read more.

This study addresses the ongoing challenge of accurately classifying beers by fermentation type and product category, an issue of growing importance for quality control, authenticity assessment, and product differentiation in the brewing sector. We applied a multiblock chemometric framework that integrates phenolic profiling obtained via GC–MS, antioxidant and antiradical activity derived from in vitro assays, and complementary colorimetric and physicochemical measurements. Principal Component Analysis (PCA) revealed clear compositional structuring within the dataset, with p-coumaric, gallic, syringic, and malic acids emerging as major contributors to variance. Supervised machine-learning classification demonstrated robust performance, achieving approximately 93% accuracy in discriminating top- from bottom-fermented beers, supported by a well-balanced confusion matrix (25 classified and 2 misclassified samples per group). When applied to ale–lager categorization, the model retained strong predictive ability, reaching 90% accuracy, largely driven by the C* chroma value and the concentrations of tyrosol, acetic acid, homovanillic acid, and syringic acid. The integration of multiple analytical blocks significantly enhanced class separation and minimized ambiguity between beer categories. Overall, these findings underscore the value of multi-block chemometrics as a powerful strategy for beer characterization, supporting brewers, researchers, and regulatory bodies in developing more reliable quality-assurance frameworks. Full article

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19 pages, 1119 KB

Open AccessArticle

Impact of Yeast and Grape Polysaccharides on White Sparkling Wine Production

by María Curiel-Fernández, Estela Cano-Mozo, Belén Ayestarán, Zenaida Guadalupe, Inés Sampedro-Marigómez and Silvia Pérez-Magariño

Beverages 2026, 12(1), 14; https://doi.org/10.3390/beverages12010014 - 14 Jan 2026

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Abstract

Grape polysaccharide extracts derived from winemaking by-products have been shown to affect key wine characteristics. This study aimed to investigate the application of different grape-derived, polysaccharide-rich extracts and commercial yeast products in white sparkling wines, since no other studies have been found. The [...] Read more.

Grape polysaccharide extracts derived from winemaking by-products have been shown to affect key wine characteristics. This study aimed to investigate the application of different grape-derived, polysaccharide-rich extracts and commercial yeast products in white sparkling wines, since no other studies have been found. The impacts of these products on the volatile, phenolic and polysaccharide compositions, as well as on the foam properties and sensory characteristics, were evaluated. After 15 months of aging, the products used did not influence the color and phenolic composition of the sparkling wines. However, they had a positive effect on the volatile compounds, with treated wines showing a general increase compared with the control, mainly in ethyl esters and alcohol acetates, compounds associated with fruity and floral notes. The treated wines showed clear sensory differences compared with the control, including aromatic complexity, which may reflect better preservation of certain aromatic compounds over time. In addition, improvements in wine taste were observed, likely due to a reduction in perceived acidity and bitterness. These results demonstrate the potential of grape-derived polysaccharide extracts to preserve volatile compounds in sparkling wines and to enhance their aromatic complexity and mouthfeel, thus improving overall sensory quality. Full article

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

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26 pages, 3209 KB

Open AccessArticle

Sensory-Driven Characterisation of the Lugana DOC White Wines Aging Ability Through Odour Activity Value, Aroma Vectors, and Clustering Approaches

by Micaela Boido, Maria Alessandra Paissoni, Davide Camoni, Riccardo Severi, Stefano Ferrari, Beatrice Cordero, Simone Giacosa, Luca Rolle and Susana Río Segade

Beverages 2026, 12(1), 13; https://doi.org/10.3390/beverages12010013 - 14 Jan 2026

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Abstract

Lugana DOC is an Italian PDO white wine from the south coast of Lake Garda, produced with ‘Trebbiano di Lugana’ grapes (synonym of ‘Trebbiano di Soave’ and ‘Verdicchio bianco’) and characterised by tropical fruit, citrus, and balsamic notes due to the presence of [...] Read more.

Lugana DOC is an Italian PDO white wine from the south coast of Lake Garda, produced with ‘Trebbiano di Lugana’ grapes (synonym of ‘Trebbiano di Soave’ and ‘Verdicchio bianco’) and characterised by tropical fruit, citrus, and balsamic notes due to the presence of volatile thiols and methyl salicylate, respectively. To deepen the knowledge of the aromatic profile of these wines and to study how they evolve during aging, the chemical and sensory profile of 12 Lugana DOC wines from the same winery in different consecutive vintages (2008–2019, evaluated in 2023) were analysed. Sensory analysis data were subjected to hierarchical cluster analysis, identifying four main groups that appropriately distinguished the aged wines from the young wines. Younger wines had a greenish yellow colour and were characterised mainly by fruity, citrus, floral, and flinty notes related to thiol compound contribution. Older wines, divided into three different clusters, shifted colour towards orange and were characterised by descriptors related to oxidative aging (e.g., cooked fruit, marsala-like, figs, nuts) or retained pleasant varietal and evolutionary notes (e.g., citrus, white flowers, flint, vanilla) confirmed by their chemical markers detected by GC-MS and LC-MS. Full article

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

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14 pages, 2389 KB

Open AccessArticle

Monascus ruber in Beer Brewing—Preliminary Studies on Application of New Microorganism in the Brewing Sector

by Mateusz Jackowski, Jan Śmigiel, Tomasz Grygier, Maciej Grabowski and Anna Trusek

Beverages 2026, 12(1), 12; https://doi.org/10.3390/beverages12010012 - 12 Jan 2026

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Abstract

Beer is a drink that has been a staple in human history, evolving from its beginning in antiquity to the present day. Nowadays, large breweries and other companies have set up laboratories focused on finding and developing new yeast strains for the brewing [...] Read more.

Beer is a drink that has been a staple in human history, evolving from its beginning in antiquity to the present day. Nowadays, large breweries and other companies have set up laboratories focused on finding and developing new yeast strains for the brewing sector to meet consumers’ demand for new beer styles. Monascus spp. are ascomycota that have been known for hundreds of years. They are widely popular in Asian cuisine, especially in fermented foods. Studies show that Monascus spp. produce numerous food dyes and substances that positively influence human health. In the presented work, Monascus ruber was tested as a potential microorganism for the beer industry. Experiments included fermentation trials with Monascus ruber in four regimes: in aerobic condition, anaerobic condition, anaerobic condition with pH kept above 4.5, and in anaerobic condition with pH set to 4.5. As a reference, commercial Saccharomyces cerevisiae and Saccharomyces pastorianus were used. Fermentation parameters were evaluated by measurements of ethanol and extract level. The final product was tested for its colour in order to evaluate if monascus-derived pigments were present in the beverage. Moreover, a qualitative analysis of lovastatin and citrinin was performed in order to check if those monascus metabolites were present. Finally, small-scale consumer tests were performed in order to check the organoleptic properties of the obtained beverage. Results show that Monascus ruber is able to ferment beer wort in a similar manner as Saccharomyces strains, reaching a slightly lower degree of attenuation. Nevertheless, a longer lag phase was observed in monascus trials, except for the trial with preset pH at 4.5. The most visible change in the product was a reddish colour that appeared in the sample in aerobic conditions. The qualitative analysis showed that lovastatin and citrinin were present in the tested samples. Consumer tests show that experimental beer has a different taste than Saccharomyces-fermented products. Although the presented results are preliminary, they could be a good starting point for further research on monascus-based beverages. Full article

(This article belongs to the Special Issue Beer and Malt: New Insights into Analytical and Technological Aspects)

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23 pages, 1668 KB

Open AccessArticle

Evaluation of In Vitro Cytoprotective Activity, Antioxidant Activity and Proteomic Profiles of Novel Sorghum-Based Fermented Beverages

by David R. Katerere, Abel Navarré Dopazo, Raffaele Sessa, Silvia Trombetti, Michela Grosso and Luana Izzo

Beverages 2026, 12(1), 9; https://doi.org/10.3390/beverages12010009 - 8 Jan 2026

Viewed by 581

Abstract

Fermentation, one of the oldest food processing techniques, is known to play a pivotal role in improving the nutritional and functional characteristics of cereals, with positive implications for gut health and overall well-being. The present study aims to examine the phenolic acids, peptides, [...] Read more.

Fermentation, one of the oldest food processing techniques, is known to play a pivotal role in improving the nutritional and functional characteristics of cereals, with positive implications for gut health and overall well-being. The present study aims to examine the phenolic acids, peptides, and potential bioactive properties of 2 novel sorghum-based fermented beverages, Niselo and Delishe. A total of 48 phenolic compounds were identified through targeted and untargeted Ultra-High Performance Liquid Chromatography coupled with a Quadrupole Orbitrap High-Resolution Mass Spectrometer (UHPLC–Q-Orbitrap HRMS) analyses, revealing a higher content of phenolic acids in Niselo and a prevalence of flavonoids in Delishe. Niselo exhibited enhanced in vitro cytoprotective and reactive oxygen species (ROS)-scavenging activity and displayed a clear cytoprotective effect against hydrogen peroxide-induced oxidative stress in Caco-2 cells. Proteomic profiling using tryptic digestion revealed that Niselo has a substantial abundance of fragments of peptides matching several stress-related and antioxidant proteins, indicating a superior stress-response and/or defense capability. Overall, these findings highlight the functional potential of sorghum-based fermented beverages, supporting their role as health-promoting products. Full article

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21 pages, 2292 KB

Open AccessArticle

Cultural Adaptation and Validation of Beverage Intake Questionnaire for Pakistani University Students

by Almab Zainab, Yangling Liu, Muhammad Jamal Khan, Wenting Xu and Qian Lin

Beverages 2026, 12(1), 11; https://doi.org/10.3390/beverages12010011 - 8 Jan 2026

Viewed by 465

Abstract

Beverages, particularly sugar-sweetened beverages (SSBs), pose a significant public health concern globally. Changing eating habits among Pakistani young adults have led to higher sugary drink consumption, underscoring the need for a suitable cultural assessment tool. A cross-sectional study was conducted among 381 university [...] Read more.

Beverages, particularly sugar-sweetened beverages (SSBs), pose a significant public health concern globally. Changing eating habits among Pakistani young adults have led to higher sugary drink consumption, underscoring the need for a suitable cultural assessment tool. A cross-sectional study was conducted among 381 university students aged 18–26 years from three major cities of Pakistan. Following World Health Organization (WHO) guidelines, the original Beverage Intake Questionnaire (BEVQ-15) was modified by removing four items (including alcoholic beverages), adding two culturally relevant types (flavored milk and refreshing drinks), and converting measurement units to milliliters, resulting in a 13-item Beverage Intake Questionnaire-Pakistan (BEVQ-PK). Validity was assessed by comparing BEVQ-PK1 (test) with three 24 h dietary recalls. Test–retest reliability was evaluated after a 14-day interval by comparing BEVQ-PK1 (test) and BEVQ-PK2 (retest). Analyses included descriptive statistics, paired sample t-tests, Intraclass Correlation Coefficients (ICC), Bland–Altman plots, and Spearman’s correlations. The BEVQ-PK (13-item) demonstrated moderate to strong validity (r = 0.2–0.8, p < 0.001) and strong reliability (r = 0.5–0.9, p < 0.001). Most beverage categories showed no significant intake differences between test and retest. Tea/coffee with milk was the most frequently consumed beverage, followed by soft drinks and green/black tea. Overall, BEVQ-PK is a valid and reliable tool for assessing SSB intake among Pakistani university students and can support future nutrition and public health research. Full article

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13 pages, 394 KB

Open AccessArticle

Phenolic-Driven Evaluation of Maclura tinctoria (Tajuva) Wood as a Sustainable Alternative to Oak for Alcoholic Beverage Aging

by Fernanda Wouters Franco, Clarissa Obem dos Santos, Juciane Prois Fortes, Taísa Ceratti Treptow, Vivian Caetano Bochi, Douglas Gonçalves Friedrichs, Sabrina Somacal and Cláudia Kaehler Sautter

Beverages 2026, 12(1), 10; https://doi.org/10.3390/beverages12010010 - 8 Jan 2026

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Abstract

Oak (Quercus spp.), traditionally used for aging alcoholic beverages, is not native in many countries, which increases production costs and environmental impact. During the aging process of alcoholic beverages, complex physical and chemical transformations occur that determine their chemical composition and sensory [...] Read more.

Oak (Quercus spp.), traditionally used for aging alcoholic beverages, is not native in many countries, which increases production costs and environmental impact. During the aging process of alcoholic beverages, complex physical and chemical transformations occur that determine their chemical composition and sensory quality, many of which are unique depending on the type of wood used in the process. In this context, Maclura tinctoria (Tajuva), a native Brazilian species rich in phenolic compounds, was evaluated based on its phenolic composition and extraction behavior as a sustainable alternative for beverage aging. Wood chips were subjected to three toasting levels (untoasted, medium, and high) and aged for up to 360 days in two hydroethanolic model systems (10% and 14% v/v ethanol). The total and individual phenolic compounds were determined using the Folin–Ciocalteu method and HPLC–DAD/LC–MS/MS analysis. Results showed that toasting level, ethanol concentration, and aging time significantly influenced phenolic extraction. Untoasted Tajuva released the highest amounts of phenolic acids and flavonoids, particularly gallic and caffeic acids, and quercetin, respectively; while medium toasting favored the formation of thermally derived aromatic compounds, such as vanillic acid. The 14% ethanol system enhanced extraction efficiency for most analytes. Overall, Tajuva wood exhibited higher phenolic yields than French oak under comparable conditions, highlighting its chemical richness and extraction reactivity. These findings support the use of M. tinctoria as an eco-efficient and functional alternative to oak for the maturation of alcoholic beverages. Full article

(This article belongs to the Special Issue New Insights into Artisanal and Traditional Beverages)

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16 pages, 728 KB

Open AccessArticle

Influence of Yeast and Enzyme Formulation on Prosecco Wine Aroma During Storage on Lees

by Jessica Anahi Samaniego Solis, Giovanni Luzzini, Naíssa Prévide Bernardo, Anita Boscaini, Andrea Dal Cin, Vittorio Zandonà, Maurizio Ugliano, Olga Melis and Davide Slaghenaufi

Beverages 2026, 12(1), 8; https://doi.org/10.3390/beverages12010008 - 6 Jan 2026

Viewed by 454

Abstract

This study investigated the impact of two yeast strains (SP665 and CGC62) and glucanase enzyme treatments (A-D) on the secondary fermentation kinetics and aroma profile of sparkling Prosecco wines. The strains exhibited markedly different fermentation behaviors: SP665 induced rapid refermentation, reaching 8.5 bar [...] Read more.

This study investigated the impact of two yeast strains (SP665 and CGC62) and glucanase enzyme treatments (A-D) on the secondary fermentation kinetics and aroma profile of sparkling Prosecco wines. The strains exhibited markedly different fermentation behaviors: SP665 induced rapid refermentation, reaching 8.5 bar in 46 days, while CGC62 showed a slower fermentation rate, reaching 6.5 bar in 64 days. Despite these kinetic differences, basic enological parameters after refermentation and following three months of lees aging were similar for both strains. A total of 66 volatile compounds across various chemical families were identified and quantified. Principal component analysis (PCA) revealed that aging time (T1 vs. T2) was the main driver of variability (50.74% of total variance), with SP665 and CGC62 wines showing distinct profiles. At T1, SP665 wines had higher levels of acetate esters and norisoprenoids, while CGC62 wines were richer in volatile sulfur compounds (VSCs) and monoterpenoids. At T2, SP665 wines showed increased levels of carbon disulfide, higher alcohols, and ethyl butanoate, whereas CGC62 wines retained higher concentrations of varietal compounds and certain esters. The effect of glucanase enzymes varied depending on yeast strain and aging stage. Enzyme treatments, especially C (β-glucanase) and D, influenced the concentration of several aroma compounds, particularly in CGC62 wines, enhancing varietal aromas and esters. However, the impact on SP665 wines was more limited and emerged primarily after aging. Although differences in aroma composition were statistically significant, most changes were below olfactory perception thresholds. Overall, glucanase enzymes and yeast selection influenced aroma development, though their effects may have limited sensory relevance. Full article

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

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37 pages, 2310 KB

Open AccessReview

Global Trends and Innovations in Anti-Inflammatory Functional Beverages: A Bibliometric and Consumer Insights Analysis (2006–2025)

by S. Joni Munarso, Huda M. Elmatsani, Mochammad Jusuf Djafar, Sari Intan Kailaku, Amos Lukas, Eko B. Susetyo, Wahyu Bahari Setianto and Santosa Y. Warsono

Beverages 2026, 12(1), 7; https://doi.org/10.3390/beverages12010007 - 4 Jan 2026

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Abstract

The global rise in chronic inflammatory diseases has fueled an increased demand for functional beverages containing bioactive compounds with anti-inflammatory properties. This review synthesizes trends in research output, technological innovation, and consumer behavior related to such beverages from 2006 to 2025. A total [...] Read more.

The global rise in chronic inflammatory diseases has fueled an increased demand for functional beverages containing bioactive compounds with anti-inflammatory properties. This review synthesizes trends in research output, technological innovation, and consumer behavior related to such beverages from 2006 to 2025. A total of 1635 peer-reviewed articles were analyzed using bibliometric tools and content analysis. Results indicate a thirteenfold increase in publications, with China, India, the USA, and Brazil leading in research output. Key themes include polyphenols, curcuminoids, fermentation, encapsulation, and non-thermal processing. The review identifies four major research clusters: antioxidant mechanisms, metabolic and cytokine regulation, plant-derived flavonoids, and phytochemical profiling. Consumer behavior analysis reveals that taste, clean-label appeal, and health claims influence market success. While technological advances such as nanoencapsulation and high-pressure processing improve bioavailability and sensory quality, gaps persist in clinical validation and regulatory harmonization. This study offers integrated insights for researchers, industry professionals, and policymakers to guide innovation and evidence-based development of anti-inflammatory functional beverages. Full article

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27 pages, 1350 KB

Open AccessReview

Current Scenario and New Approaches for the Chemical, Technological, and Sensory Qualities of Plant-Based Milk and Fermented Milk Substitutes

by Rafaela Giuliana Hermelino Lima, Ziane da Conceição das Mercês, Ana Karolina Fortunato de Souza and Viviani Ruffo de Oliveira

Beverages 2026, 12(1), 6; https://doi.org/10.3390/beverages12010006 - 2 Jan 2026

Viewed by 533

Abstract

Interest in plant-based milk is rapidly growing worldwide. However, several challenges remain, such as low consumer acceptance, difficulty in matching cow milk’s nutritional profile, and poor stability. Since various groups benefit from consuming plant-based options, addressing these challenges is crucial. This study aimed [...] Read more.

Interest in plant-based milk is rapidly growing worldwide. However, several challenges remain, such as low consumer acceptance, difficulty in matching cow milk’s nutritional profile, and poor stability. Since various groups benefit from consuming plant-based options, addressing these challenges is crucial. This study aimed to analyze plant sources used in plant-based milk, evaluating their chemical, technological, and sensory characteristics, as well as processing methods and emerging trends. A literature search was conducted for studies published in English over the last ten years in Embase, Scopus, Lilacs, Fsta, Pubmed, and Google Scholar, selecting those best fitting the inclusion criteria. Legumes, cereals, pseudo-cereals, nuts, fruits, and seeds have been used as plant matrices, each contributing distinct attributes to the plant-based milk. Thus, using plant proteins —i.e., mixing different plant-based foods into a single formulation has proven effective in overcoming certain limitations. Additionally, germination and fermentation have improved the stability, nutritional quality, and sensory properties of plant-based milk, reinforcing their potential for future advancements in this field. Full article

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

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13 pages, 1215 KB

Open AccessArticle

Electrochemical Alternative for Evaluating Antioxidant Capacity in Kombuchas

by Érica A. B. Caixeta, Márcia C. S. Costa, Ana Paula M. Oliveira, Isaac Y. L. Macedo, Marx O. A. Pereira, Elgia P. Diniz, Júlio C. G. Silva, Henric P. V. Gil, Severino Carlos B. Oliveira and Eric de Souza Gil

Beverages 2026, 12(1), 5; https://doi.org/10.3390/beverages12010005 - 2 Jan 2026

Viewed by 421

Abstract

Kombucha is a millennia-old beverage crafted from green or black tea and saccharides and fermented with a symbiotic culture of bacteria and yeast (SCOBY). This functional drink boasts health benefits, such as improved intestinal flora function, hepatoprotection and inhibition of amyloid fibers. It [...] Read more.

Kombucha is a millennia-old beverage crafted from green or black tea and saccharides and fermented with a symbiotic culture of bacteria and yeast (SCOBY). This functional drink boasts health benefits, such as improved intestinal flora function, hepatoprotection and inhibition of amyloid fibers. It contains bioactive antioxidants, such as catechins, ascorbic acid, vitamins and other polyphenolic compounds. With kombucha’s rising popularity, the Food and Drug Administration (FDA) has implemented control procedures to ensure the quality and safety of this food product. Due to the antioxidant properties of the major bioactive compounds in kombucha, feasible and low-cost electroanalytical methods emerge as promising alternatives. The objective of this study was to evaluate the voltammetric behavior of kombucha samples to establish and compare their redox profiles and antioxidant activities. Thus, 18 kombucha samples were used, comprising commercial samples and samples prepared in the laboratory from different SCOBYs purchased from different countries, and analyzed by differential pulse voltammetry (DPV) and square wave voltammetry (SWV) on a carbon paste electrode (CPE). The electrochemical index (EI) values determined from the samples were used to establish their antioxidant activities. The EI values were also compared with spectrophotometric data from Folin–Ciocalteu (FC) and Ferric Reducing Antioxidant Power (FRAP) assays. Full article

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25 pages, 1298 KB

Open AccessReview

Energy Drinks and Cardiovascular Health: A Critical Review of Recent Evidence

by Emilio J. Medrano-Sanchez, Ciel A. Gutierrez-Berrocal, Luciana C. Gonzales-Aguilar, Mishell A. Huaman, Keren C. Monteza and Mariela L. Ayllon

Beverages 2026, 12(1), 4; https://doi.org/10.3390/beverages12010004 - 31 Dec 2025

Viewed by 1651

Abstract

This literature review examined the relationship between energy drink consumption and cardiovascular health in young people. Following PRISMA 2020, we searched Scopus for articles published from 2020 to 2025 and included 33 original studies after screening 133 records. Evidence from observational, clinical, and [...] Read more.

This literature review examined the relationship between energy drink consumption and cardiovascular health in young people. Following PRISMA 2020, we searched Scopus for articles published from 2020 to 2025 and included 33 original studies after screening 133 records. Evidence from observational, clinical, and experimental research was synthesized into six themes: youth consumption; direct cardiovascular outcomes; composition and toxicity; animal or cellular experiments; perceptions and habits; and occupational or sociodemographic factors. Across studies, habitual intake was linked to acute blood-pressure rises, arrhythmias, endothelial dysfunction, and metabolic disturbances, sometimes within 24 h of a single can. Risks were amplified by high caffeine and taurine doses and by co-use with alcohol or intense exercise. Adolescents and young adults were most vulnerable, due to heightened sympathetic responses, frequent use under academic or work stress, and limited risk perception. Authors highlighted five actions: longitudinal research; tighter ingredient monitoring and transparent labeling; consumer education; protection of vulnerable groups; and clinical guidance for responsible use. These results were observed across regions and study designs. Overall, the findings indicate that unregulated energy-drink consumption is a preventable cardiovascular risk in youth, justifying the use of coordinated public-health measures, including curriculum-based education, marketing restrictions, ingredient oversight, and clinical screening to mitigate harm. Full article

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

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16 pages, 1078 KB

Open AccessArticle

Sustainable Production of a Carotenoid-Rich Fruit Spirit from Cantaloupe Waste: Process Optimization, Shelf-Life, and Rural Scalability

by Martha Vianey Perales-García, Anselmo Gonzáles-Torres, Mario García-Carrillo, Vianey Vela-Perales, Magdalena Galindo-Guzmán, Oscar Alan Segura-Echevarría, J. Guadalupe Luna-Ortega, Juan Luis Ríos-Plaza, Adamaris Maday Morales-García, Rafael Zúñiga-Valenzuela, Tomás Juan Álvaro Cervantes-Vázquez, María Gabriela Cervantes-Vázquez, Roberto Sánchez-Lucio and Ana Alejandra Valenzuela-García

Beverages 2026, 12(1), 3; https://doi.org/10.3390/beverages12010003 - 26 Dec 2025

Viewed by 500

Abstract

Post-harvest losses of ‘Cruiser’ cantaloupe reach ~15% in arid regions of Mexico, representing substantial wasted water and embedded greenhouse-gas emissions. This study presents an open-access, low-temperature maceration protocol for converting cosmetically rejected fruit into a carotenoid-rich spirit at rural scale. A 5-day maceration [...] Read more.

Post-harvest losses of ‘Cruiser’ cantaloupe reach ~15% in arid regions of Mexico, representing substantial wasted water and embedded greenhouse-gas emissions. This study presents an open-access, low-temperature maceration protocol for converting cosmetically rejected fruit into a carotenoid-rich spirit at rural scale. A 5-day maceration at 20 °C (15% pulp, 20% v/v ethanol) preserved color, β-carotene, and antioxidant capacity over 90 days of storage. Shelf-life predictions beyond this period are model-based and require long-term validation. Trained assessors characterized the beverage with a favorable aromatic profile driven by fruity esters and floral terpenes. Life-cycle results indicated lower cradle-to-gate impacts than reference mango spirits, and composting of pomace generated a mature soil amendment. A simplified techno-economic scenario suggests potential for rural processing but excludes taxation, licensing, and regulatory compliance; thus, economic feasibility cannot yet be confirmed. Overall, this study provides a proof-of-concept pathway for valorizing cantaloupe waste through low-temperature maceration and identifies critical analytical, regulatory, and economic aspects needed for future scale-up. Full article

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

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15 pages, 242 KB

Open AccessReview

Exogenous Impurities in Baijiu: Sources, Detection, and Safety Strategies

by Yabin Zhou, Jin Hua and Liping Xu

Beverages 2026, 12(1), 2; https://doi.org/10.3390/beverages12010002 - 24 Dec 2025

Viewed by 626

Abstract

Baijiu, China’s traditional distilled spirit, is produced through solid-state fermentation and distillation of grains, resulting in a highly complex chemical and sensory profile. However, exogenous impurities introduced via raw materials, water, equipment, packaging, or the surrounding environment pose significant challenges to both safety [...] Read more.

Baijiu, China’s traditional distilled spirit, is produced through solid-state fermentation and distillation of grains, resulting in a highly complex chemical and sensory profile. However, exogenous impurities introduced via raw materials, water, equipment, packaging, or the surrounding environment pose significant challenges to both safety and quality. These impurities, including heavy metals, plasticizers, pesticide residues, mycotoxins, environmental pollutants, and un-authorized food additives, are associated with neurotoxicity, carcinogenicity, endocrine disruption, and sensory defects. This narrative review synthesizes current knowledge on their sources, reported concentration ranges in Baijiu (generally at trace µg/kg–mg/kg levels), analytical detection methods with sub-mg/kg sensitivity, and control strategies for these substances. Regulatory frameworks, including China’s standards, are critically assessed, with emphasis on gaps such as the lack of explicit limits for certain classes of impurities. Case studies of contamination incidents are discussed to illustrate practical risks and monitoring gaps. Emerging trends, including low- and zero-alcohol Baijiu, are also considered in relation to changing impurity profiles and detection requirements. Recommendations include tightening regulatory limits, adopting portable and real-time detection technologies, and promoting the development of “pure Baijiu” that meets international safety and quality expectations. Future research priorities center on high-resolution mass spectrometry, advanced real-time monitoring, and eco-friendly analytical solutions, ensuring that Baijiu maintains both cultural heritage and global competitiveness. Full article

20 pages, 1554 KB

Open AccessArticle

Impact of Soil Profile Mineralogy on the Elemental Composition of Chardonnay Grapes and Wines in the Anapa Region

by Zaual Temerdashev, Aleksey Abakumov, Mikhail Bolshov, Alexan Khalafyan, Evgeniy Gipich, Aleksey Lukyanov and Alexander Vasilev

Beverages 2026, 12(1), 1; https://doi.org/10.3390/beverages12010001 - 22 Dec 2025

Viewed by 448

Abstract

The aim of this work is to study the correlations of the elemental composition in the “soil–grape–wine” chain to determine the regional origin of Chardonnay grapes and wine. Soil samples (n = 40) from five vineyards in the Anapa region, Russia, taken [...] Read more.

The aim of this work is to study the correlations of the elemental composition in the “soil–grape–wine” chain to determine the regional origin of Chardonnay grapes and wine. Soil samples (n = 40) from five vineyards in the Anapa region, Russia, taken from eight different depths, grapes from these vineyards (n = 75), and wines obtained from these grapes (n = 5) were analyzed using inductively coupled plasma atomic emission spectrometry and inductively coupled plasma mass spectrometry. The mineralogical composition of the soils was determined using thermal and X-ray phase analysis. The mineralogical composition of vineyard soils mainly consists of calcite, quartz, nontronite, vermiculite, and muscovite. According to spectrometric analysis, the distribution of both the total content and the mobile forms of elements in soil profiles turned out to be similar. The content of Na, Ca, and Sr increased with increasing sampling depth, while the content of Co, Cu, Fe, Ni, Mn, Pb, and Zn decreased. Regardless of the area of cultivation, the predominant elements in grapes are K, Ca, Na, and Mg. It is established that the elemental profiles of grapes and wine are correlated. At the same time, during the winemaking process, a decrease in the concentration of most elements (Al, Ba, Ca, Cu, K, Mg, Mn, Ni, Rb, Sr, Ti, and Zn) is observed. It has been shown that the vine is able to accumulate not only mobile but also less bioavailable forms of metals from the soil (Cu, Fe, K, Rb, Ti, and Zn), while the migration of Ca and Na remains low (<7%). Using discriminant analysis, a model of grape identification based on the concentrations of Al, Li, Mn, Na, Pb, and Rb was developed. This model demonstrated a high accuracy (100% for training and test datasets) in grape classification by region, confirming that the elemental “fingerprint” is a reliable marker of terroir. Full article

(This article belongs to the Special Issue Stable Isotopes and Elemental Profiles as Guardians of Food and Beverage Integrity: Tracing Origins and Evaluating Quality)

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Beverages, Volume 12, Issue 1 (January 2026) – 17 articles

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