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Beverages
Special Issues
New Insights into Artisanal and Traditional Beverages
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New Insights into Artisanal and Traditional Beverages

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: 20 November 2026 | Viewed by 9133

Special Issue Editors

Dr. Ogueri Nwaiwu

E-Mail Website
Guest Editor
Food Safety Group, School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
Interests: food safety; food engineering; biotechnology
Special Issues, Collections and Topics in MDPI journals
Dr. Helen Onyeaka

E-Mail Website
Guest Editor
School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, UK
Interests: sustainability; bioprocessing; food safety
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Many communities worldwide produce and consume traditional beverages that are distinctive and historically important to local people. While the quality of some of these beverages has improved, meaning that they can be purchased in supermarkets, many more are consumed in the locality where they are produced. Common features include a short shelf life and an artisanal method of production. The abundance of these types of beverage, which are sometimes promoted as having beneficial health effects, has the potential to help sustain food security globally if modern methods are deployed to progress them from field to cup. More importantly, quality improvement in these types of beverages, which can lead to increased consumption, could help in achieving the United Nations Sustainable Development Goals of Zero Hunger and Good Health and Well-Being.

This Special Issue will showcase recent innovative research on traditional and artisanal beverages. Advances in metagenomics, product formulation, processing methods, compound abundance, volatiles, and probiotic or other health benefits will be highlighted. The types of papers that we will accept include original research articles and review papers.

Dr. Ogueri Nwaiwu
Dr. Helen Onyeaka
Guest Editors

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 submissions that pass pre-check are 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 250 words) can be sent to the Editorial Office for assessment.

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 monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1800 CHF (Swiss Francs). 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.

Keywords

  • chemistry, biochemistry, and biotechnology
  • microbiology and molecular biology
  • metagenomics and metabolomics
  • shelf life and health potential
  • new product development
  • sustainability and/or life cycle analysis
  • volatile and metabolite abundance
  • product and process quality improvement
  • sensory analysis
  • terroir effects or influence

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (5 papers)

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Research

13 pages, 977 KB  
Article
New Fermented Beverage from Orange Peel By-Products Containing Bioactive Flavanones
by Berta María Cánovas, Dolores Fuentes, Ioana M. Bodea, Alberto Garre, Cristina García-Viguera and Sonia Medina
Beverages 2026, 12(5), 50; https://doi.org/10.3390/beverages12050050 - 24 Apr 2026
Viewed by 234
Abstract
The increasing popularity of fermented beverages, such as kombucha, has prompted the search of alternative ingredients with distinct functional and sensory properties. Orange (Citrus sinensis L. Osbeck) peel, an abundant by-product of the citrus industry, represents a valuable natural source of flavanones [...] Read more.
The increasing popularity of fermented beverages, such as kombucha, has prompted the search of alternative ingredients with distinct functional and sensory properties. Orange (Citrus sinensis L. Osbeck) peel, an abundant by-product of the citrus industry, represents a valuable natural source of flavanones associated with multiple health benefits, offering a suitable substrate for fermentation. In this context, the present study proposes the valorisation of this by-product through the development of a new fermented beverage analogous to kombucha, rich in bioactive flavanones. During the fermentation process, variations were observed in physicochemical quality parameters (pH (4.86–2.91), titratable acidity (maximum 0.45% as acetic acid), and total soluble solids (TSS) (6.90–7.05 °Brix), as well as in the fermentation metabolites and substrates: sucrose (73.99–45.75 g/L), fructose (0.98–6.87 g/L), glucose (1.60–1.35 g/L), ethanol (0.06–0.24 g/L), and acetic acid (0.45–3.00 g/L). On the other hand, the initial total flavanone content (11.85 mg/100 mL), of which 70% corresponded to hesperidin, decreased during fermentation but then remained stable, reaching a final concentration of 5.72 mg/100 mL. Overall, these results highlight the potential of orange peel by-products for the development of innovative fermented beverages with a high content of bioactive flavanones, which are distinct from conventional tea-based kombucha. Moreover, this strategy represents a potential approach for this citrus waste valorisation, contributing to improved resource efficiency and supporting the transition towards a circular economy. Full article
(This article belongs to the Special Issue New Insights into Artisanal and Traditional Beverages)
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19 pages, 1028 KB  
Article
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
Viewed by 701
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 (t1/2 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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13 pages, 394 KB  
Article
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
Viewed by 786
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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20 pages, 4558 KB  
Article
Characterization of Volatile Compounds in Traditional Mexican Cocoa-Based Beverages and Their Application in Flavored Milks
by Lucía Abadía-García, Edgar Ayala-Padilla, Pedro A. Vázquez-Landaverde, María del Carmen Cortez-Trejo and Silvia L. Amaya-Llano
Beverages 2025, 11(5), 130; https://doi.org/10.3390/beverages11050130 - 2 Sep 2025
Viewed by 2721
Abstract
Traditional Mexican non-alcoholic, cocoa-based beverages are a relevant part of the gastronomy of the country. This study aimed to identify the volatile compound profile of three traditional beverages from Mexican gastronomy, including Pozol, Chilate, and Cacahuatole, and evaluate the acceptability of milks incorporating [...] Read more.
Traditional Mexican non-alcoholic, cocoa-based beverages are a relevant part of the gastronomy of the country. This study aimed to identify the volatile compound profile of three traditional beverages from Mexican gastronomy, including Pozol, Chilate, and Cacahuatole, and evaluate the acceptability of milks incorporating their traditional flavors. Chemical composition was determined, and volatile compounds were analyzed using gas chromatography–mass spectrometry (GC-MS). The results showed the Mexican beverages are rich in carbohydrates (70.3–78.2% d.b.), proteins (9.3–16% d.b.), and fat (8.8–11.7% d.b.) due to corn, rice, broad beans, and cocoa ingredients. GC revealed volatile profiles, with Pozol containing 148, Chilate 104, and Cacahuatole 109 compounds, mainly terpenes, pyrazines, aldehydes, and phenolics. Nixtamalization, cocoa roasting, and ingredient variations influenced the volatile composition and sensory attributes. Multivariate analysis distinguished the beverages based on their volatile composition, revealing ingredient-dependent variations. Artificial flavors replicating these profiles were developed and incorporated into milks, which were evaluated by a trained sensory panel using the Check-All-That-Apply (CATA) method. Sensory analysis confirmed that key aromatic compounds contributed to flavor perception. This work identified for the first time the volatile compounds of traditional Mexican cocoa-based beverages, namely, Pozol, Chilate, and Cacahuatole, and provides insight into the role of traditional preparation methods in the development of flavor profiles. On the other hand, this study highlights the potential for incorporating traditional Mexican beverage flavors into commercial milk for novel product development. Full article
(This article belongs to the Special Issue New Insights into Artisanal and Traditional Beverages)
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19 pages, 1276 KB  
Article
Design and Production of an Instant Coffee Product Based on Greek Coffee Oil: Study of the Effect of Storage Conditions on Product Aroma and Quality
by Efimia Dermesonlouoglou, Vassiliki Palaioxari-Kampisiouli, Dimitrios Tsimogiannis and Petros Taoukis
Beverages 2025, 11(3), 88; https://doi.org/10.3390/beverages11030088 - 9 Jun 2025
Cited by 1 | Viewed by 3846
Abstract
The objective of this study was to obtain and evaluate a coffee aroma extract/oil with sensorial attributes close to the original brew of Greek coffee for use in an instant Greek coffee powder. The oil was obtained directly from commercial Greek coffee by [...] Read more.
The objective of this study was to obtain and evaluate a coffee aroma extract/oil with sensorial attributes close to the original brew of Greek coffee for use in an instant Greek coffee powder. The oil was obtained directly from commercial Greek coffee by solid-liquid extraction using hexane as a solvent and treated with a series of hexane-ethanol mixtures (0:10, 1:4, 1:9) to remove the intense roasted flavor of the crude coffee oil obtained by hexane; the de-oiled coffee was used for the recovery of water-soluble compounds, and the produced water extract was freeze-dried. The aromatic volatiles of the coffee oil samples were analyzed by using a purge-and-trap device coupled to GC-MS, as well as sensory analysis. The instant Greek coffee powder was produced by mixing the freeze-dried base (74.4%) with the extract derived after treatment of the crude oil with hexane-ethanol mixture 1:4 (18.2%) and foaming agent (7.4%). Two different materials were studied as bases: instant coffee (F3Gr-D) and ground Greek coffee (reference sample, CGr). The shelf-life stability of the produced powders was examined at three storage temperatures (25, 45, 60 °C). Instrumental analysis (purge-and-trap GC-MS) of aroma and sensory analysis (aroma, taste, staling, total sensory quality on a 1–9 hedonic scale) was conducted. Aroma loss (furfuryl alcohol, furfural, dimethyl pyrazines, ethyl methyl pyrazines) and scores for sensory attributes during storage were modeled using 1st and 0-order reaction kinetics, respectively. The storage temperature effect was expressed by the Arrhenius model (activation energy Ea). According to the results, the developed instant coffee powder presented satisfactorily the aroma characteristics of regular Greek coffee. The shelf life for the instant Greek coffee powder was estimated as 80 days (air packed) (based on 20% retention of furfuryl alcohol that was the most abundant aromatic volatile of Greek coffee aroma, ground as well as extract oil). Full article
(This article belongs to the Special Issue New Insights into Artisanal and Traditional Beverages)
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