Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae. The sugary starting materials may emanate from cereal starches (which require enzymatic pr...
Consumption of amino acids L-arginine (L-Arg) and L-citrulline (L-Cit) are purported to increase nitric oxide (NO) production and improve physical performance. Clinical trials have shown relatively more favorable outcomes than not after supplementing...
Tea has been consumed for thousands of years and is an integral part of people’s daily routine, as an everyday drink and a therapeutic aid for health promotion. Consumption of tea has been linked to a sense of relaxation commonly associated with the...
Caffeine (1,3,7-trimethylxanthine) is the most consumed psychoactive substance in the world, acting by means of antagonism to adenosine receptors, mainly A1 and A2A. Coffee is the main natural source of the alkaloid which is quite soluble and well ex...
Green tea, which is produced from the leaves of the Camellia sinensis plant, is one of the most popular beverages worldwide. Over the past 30 years or more, scientists have studied this plant in respect to potential health benefits. Research has show...
Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This revie...
Emulsions and foams form the basis of an extensive variety of materials used in the beverage industry. One of the characteristics of beverage emulsions is that they are rather diluted, contain little amounts of a dispersed oil phase in the finished p...
This research investigates the relative importance of two roasting parameters—colour (i.e., roast degree) and time—on the sensory properties of coffee. The paper draws on data from eight studies conducted using sensory descriptive analysi...
Kombucha is a fermented functional beverage that started as a homemade beverage and grew into a commercial product in the U.S. by the turn of this century. The number of companies producing kombucha, as well as the variety of kombucha products, is in...
Energy drinks (EDs) are gaining popularity every year with a broad consumer base including athletes, amateur competitors, and even those experiencing work-related fatigue. Evidence indicates that a significant number of individuals who consume EDs ex...
Consumers have recently shown a preference for natural food products and ingredients and within that framework, their interest in consuming raw drinking milk has been highlighted, claiming nutritional, organoleptic and health benefits. However, a pub...
Chlorogenic acids (CGA) are the main antioxidant compounds in the Western diet, due to their high concentrations in coffee associated with the high consumption of the beverage. Until about 10 years ago, like many other phenolic compounds, CGA were th...
New trends in beverage packaging are focusing on the structure modification of packaging materials and the development of new active and/or intelligent systems, which can interact with the product or its environment, improving the conservation of bev...
Nature has made nutritive products in such a way that it cannot be manufactured in laboratories or in mills. Coconut Neera is the natural sap of the mature coconut palms rich with all essential nutrients, minerals and vitamins for human health. Harve...
Red wine, an alcoholic beverage is composed of a spectrum of complex compounds such as water, alcohol, glycerol, organic acid, carbohydrates, polyphenols, and minerals as well as volatile compounds. Major factors that affect the levels of phenolic co...
Kombucha is a fermented sweetened tea with a mixed fermenting culture of yeast and acetic acid bacteria. While the history of kombucha is not completely clear, it is now available around the world and has shown an increase in availability and demand...
Lactose is the major disaccharide found in milk, and is catabolized into glucose and galactose by the enzyme lactase. Lactose is an important energy source and ssometimes it is referred to simply as milk sugar, as it is present in high percentages in...
The quality of grapes, as well as wine quality, flavor, stability, and sensorial characteristics depends on the content and composition of several different groups of compounds from grapes. One of these groups of compounds are sugars and consequently...
‘Bulletproof Coffee’, a popular beverage composed of coffee, grass-fed butter, and medium-chain triglyceride oil, has gained significant attention for its purported benefits including cognitive enhancement, increased alertness and energy,...
Caffeine is among the most commonly used and consumed stimulants worldwide. It is a naturally occurring stimulant mainly found in coffee and tea. It is also present in sweetened beverages, which are very popular among young people. Recently, the cons...
Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, more connected and demanding with products, more concerned with the management of the family budget, with the health, origin, a...
Functional beverages comprise a special category of drinks free of alcohol that contain bioactive components from plant, animal, marine, or microorganism sources that contribute to the reinforcement of human health. Functional beverages are mainly di...
The characteristic flavour and aroma of any beer is, in large part, determined by the yeast strain employed and the wort composition. In addition, properties such as flocculation, wort fermentation ability (including the uptake of wort sugars, amino...
People often say that beer tastes better from a bottle than from a can. However, one can ask how reliable this perceived difference is across consumers. And, if reliable, one can further ask whether it is a purely psychological phenomenon (associated...
Globally, traditional and herbal teas are a prominent dietary source of polyphenols, and represent a class of bioactive molecules that are closely associated with a variety of health benefits. Most consumers prepare tea using tea bags, although there...
Ethanol is the direct by-product of distillation. The vast majority of straight spirit beverages are bottled at 40%+ ABV (alcohol by volume). Aficionados, critics, spirits judges, and a significant percentage of drinkers choose to drink and evaluate...
This review covers three fundamental aspects of alcohol consumption and research efforts around the prevention and mitigation of its toxic effects in the human body. First, the sociocultural aspects of alcohol consumption are analysed, including drin...
Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has b...
The fruit juice industry is one of the food sectors that has invested the most in the implementation of new technologies, such as non-thermal technologies. Among them, membrane processes are considered today well-established separation techniques to...
Shalgam is a traditional Turkish beverage produced by lactic acid fermentation. Shalgam is also sold in markets in some European cities. In shalgam production, bulgur flour (formed during the crushing process, it is the part that remains under the si...
Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask matur...
The search for food products that promote health has grown over the years. Phenolic compounds present in grapes and in their derivatives, such as grape juices, represent today a broad area of research, given the benefits that they have on the human h...
Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion o...
The packaging of a beverage is an essential element for customer convenience and the preservation of beverage quality. On the other hand, chemical compounds present in the packaging materials, either intentionally added or non-intentionally, may be t...
This is a literature review of the most commonly available wine packaging categories. This includes glass bottles, polyethylene terephthalate bottles (PET), bag-in-box (BIB), aluminum cans, and Tetra Pak. This review includes a description and histor...
Sodium benzoate (E211) and potassium sorbate (E202) have long been used for large-scale beverage preservation, yet it is potassium sorbate that is now the preferred option for most soft drink manufacturers. Partly this is a reaction to the discovery...
Potential health benefits of tea consumption are often attributed to the antioxidant activity of polyphenols. Whether steep time, often variable in a real-life situation, makes a biological difference in terms of polyphenol content and antioxidant ac...
Despite the great relevance of sustainable development, the absence of a shared approach to sustainable vitiviniculture is evident. This review aimed to investigate sustainability along the entire wine chain, from primary production to the finished w...
The current demanding and busy lifestyle has spawned the development of supplements that are marketed as energy and concentration boosters. Energy shots are one of the most popular such supplements due to their small volume and efficient packaging. T...
Colostrum (or first milk) is the food produced by all the mothers in all specific mammalian species, ruminants, monogastric and marine mammalians for their newborns during the first 24–48 h post-partum. Colostrum provides to the neonate all ess...
Whisk(e)y is a major global distilled spirit beverage. Whiskies are produced from cereal starches that are saccharified, fermented and distilled prior to spirit maturation. The strain of Saccharomyces cerevisiae employed in whisky fermentations is cr...
Even though it is famous for beer, Germany offers one of the most attractive wine markets, exemplified by being the fourth biggest wine consumption market and a world champion in sparkling wine consumption as well as in wine imports. Still, fragmenta...
Beer is a beverage of significant historical and cultural importance. Interest in the potential health effects of alcoholic beverages has largely focused on wine; however, there are a number of potentially beneficial bioactives that beer may contain...
A preliminary evaluation of yeast fermented palm wine sourced from Imo State in Nigeria was carried out to establish compounds that contribute to the distinct flavor of the beverage and to determine if the product abundance is affected when the drink...
The brewing industry is regarded as a fiercely competitive and insatiable sector of activity, driven by the significant technological improvements observed in recent years and the most recent consumer trends pointing to a sharp demand for sensory enh...
A perfectly balanced wine can be said to create a symphony in the mouth. To achieve the sublime, both in wine and music, requires imagination and skilled orchestration of artistic craftmanship. For wine, inventiveness starts in the vineyard. Similar...
Although from a food safety point, coffee is considered a shelf-stable product, changes in volatiles over time due to out-gassing and chemical reactions lead to perceivable differences in coffee aroma and “freshness”. Previous studies hav...
Rooibos tea, traditionally consumed by Indigenous populations, is naturally caffeine-free and contains unique polyphenols with strong antioxidant, anti-inflammatory and anti-hyperglycaemic properties. As such, a systematic review was conducted follow...
Fruit juices represent a promising carrier for probiotic bacteria; however, there are some drawbacks and limits that could preclude their production at the industrial level, namely the survival of probiotics throughout storage, and the possible impac...
In the last few decades, lifestyle changes and the awareness of the importance of a balanced diet have led the population to increase the consumption of beverages based on fruit juices and/or vegetables. Fruit and vegetables contain health-related co...
