Special Issue "Beverages Additives"
A special issue of Beverages (ISSN 2306-5710).
Deadline for manuscript submissions: 20 October 2018
Prof. Dr. Ryszard Amarowicz
Beverage additives are the substances that may be incorporated, either directly or indirectly, during processing or storage; and, when introduced purposely, aid in processing or to preserve or improve the quality of a product. Additives are used for beverages to maintain or improve freshness, to improve product consistency, to improve or maintain nutritional value, to maintain palatability and wholesomeness, or to enhance flavor or impart desired color. Some natural additives of plant or animal origin to beverages can shape their health-promoting properties. The use of beverage additives requires appropriate control and sensory and consumer analyses.
Original and review papers dealing with all aspects of beverage additives are welcome for inclusion in this Special Issue of Beverages. This issue will focus primarily on:
- Sweeteners, acidity regulators, colorants, flavoring agents, emulsifiers, stabilizers
- Bioactives (natural antioxidants, natural antimicrobial agents, probiotics, prebiotics, phytosterols, omega-3 fatty acids)
- Sport, energetic, and coffee based drinks
- Analytical methods used for additives analysis
- Sensory properties
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) is waived for well-prepared manuscripts submitted to this issue. Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: The Importance of Pectin in Clear and Cloudy Juices
Author: Conrad O. Perera
Affiliation: School of Chemical Sciences, Food Science Program, The University of Auckland, Private Bag 92019, Auckland, New Zealand, email@example.com
Abstract: Pectin plays a major role in the extraction and stability of juices from a technological point of view. It imparts viscosity and mouthfeel to juices and plays a crucial role in the stability of cloudy and clear juices. Juice is the cell sap that is contained in the vacuole of parenchyma cells, the thin-walled cells of many non-woody plant stems, roots, leaves and fruits. The individual cells are joined together by pectin, which acts as a ‘cement’ to bind the parenchyma cells together in the tissue. In the intact fruit tissue, various organelles are compartmentalized and exist isolated from each other within the parenchyma cells. In order to extract the juice, the compartmentalization of the fruit tissues needs to be broken. A fundamental knowledge of the biology and structure of parenchyma cells is necessary to understand the role pectin plays in the manufacture of juices. This paper discusses how protein–pectin micelles are formed during juice extraction, which contributes to the cloudiness of freshly extracted juices. It also discusses the science behind the stability of cloudy juices during processing and storage, the action of various naturally occurring pectinase enzymes on the pectin molecules and their effect on the stability of cloudy and clear juices and the concentration of clear juices.
Key words: parenchyma cells, pectin, protopectin, juice, cloud stability