Special Issue "Composition Determination and Beverage Safety"

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

Deadline for manuscript submissions: 31 August 2019

Special Issue Editor

Guest Editor
Prof. Giuliana Vinci

Dipartimento di Management, Università degli Studi di Roma La Sapienza, Rome, Italy
Website | E-Mail
Interests: food safety; food quality; sustainability; food chemistry; food and beverages

Special Issue Information

Dear Colleagues,

I am delighted to let you know about a new Special Issue on “Composition Determination and Beverage Safety”.

Food safety is a fundamental demand of modern society. Consumers are increasingly requesting controls ensuring safe food, specifically due to problems from globalization and complex supplier chains. The composition determination of beverages is required to ensure this aim, starting from alcoholic to functional beverages, to energy and soft drinks. In addition to this, a determination of some specific compounds is also necessary, e.g., molecular markers dependent on product or production process.

The determination of main compounds is usually carried out using standard methods that involve several methods, starting from volumetric to chromatographic ones. On the other hand, the development of new methods is necessary to determine other compounds present in beverages or to increase the sensitivity of the standard methods.

In this Special Issue, we seek papers that expand the boundaries of our existing knowledge in this field, such as the optimization of standard methods, the development of new methods, the characterization of a specific beverage or the safety assessment of beverages.

Considering the whole beverage field, we encourage academics, researchers and practitioners to focus their attention on the composition determination and safety assessment in the beverage sector.

I look forward to receiving your contributions.

Prof. Giuliana Vinci
Guest Editor

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) for publication in this open access journal is 350 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

  • Composition determination
  • Beverage safety
  • Food Safety
  • Development of new methods
  • Beverage characterization
  • Safety assessment
  • Contaminants and additives
  • Macro and micro nutrients
  • Bioactive compounds

Published Papers (2 papers)

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Research

Open AccessArticle
Biogenic Amines Determination in “Plant Milks”
Received: 1 March 2019 / Revised: 13 March 2019 / Accepted: 11 April 2019 / Published: 4 June 2019
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Abstract
“Plant milks” are water-based beverages, such as, extracts from cereals, pseudo-cereals, oil seeds, legumes or fruits. Plant milk consumption is rising in European and North American markets due to problems related to cow milk allergies, intolerances, but also because of vegan diets and [...] Read more.
“Plant milks” are water-based beverages, such as, extracts from cereals, pseudo-cereals, oil seeds, legumes or fruits. Plant milk consumption is rising in European and North American markets due to problems related to cow milk allergies, intolerances, but also because of vegan diets and sensitivity to environmental issues. There is no specific regulation for these beverages, therefore their composition can vary considerably, even in the same category. The aim of this study is to characterize the main categories of cereal and pseudo-cereal milks on the market by studying the profile of 8 biogenic amines (histamine, serotonin, spermine, spermidine, putrescine, β-phenylethylamine, cadaverine, tyramine) through a RP-HPLC/FD method with a pre-column derivatization. Biogenic amines are ubiquitous compounds, produced by the decarboxylation of the respective amino acids and they have been proposed as quality and safety markers of different foods and beverages. In the analyzed samples, the total biogenic amines content ranged from a minimum of 1.92 mg/L, to a maximum of 9.27 mg/L. The main biogenic amine found in the samples was histamine. The results show a low content of biogenic amines in all types of analyzed products. This ensures the quality and safety of cereal and pseudo-cereal milk samples. Full article
(This article belongs to the Special Issue Composition Determination and Beverage Safety)
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Open AccessArticle
Partial Replacement of Maltodextrin by Sweet Potato Flour (Ipomoea Batatas L. Lamarck) in the Development of a Shake Beverage
Received: 19 December 2018 / Revised: 23 January 2019 / Accepted: 12 February 2019 / Published: 1 March 2019
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Abstract
Sweet potato flour contains low-glycemic complex carbohydrates and, when it is ingested, prevents insulin spikes and prolongs the feeling of satiety. The aim of this study was to elaborate and to verify the acceptability of the shake with the total or partial substitution [...] Read more.
Sweet potato flour contains low-glycemic complex carbohydrates and, when it is ingested, prevents insulin spikes and prolongs the feeling of satiety. The aim of this study was to elaborate and to verify the acceptability of the shake with the total or partial substitution of maltodextrin for sweet potato flour. To elaborate the shake beverage, we used a 22 factorial design, with three central points, thus generating seven formulations. For the taste, color, texture, appearance, acceptance and attitude of purchase properties, sensory tests were conducted using a nine-point hedonic scale and panelists (n = 50). The highest acceptability formulations, formulations 3 (10% sweet potato flour; 25% maltodextrin) and 7 (0% sweet potato flour; 25% maltodextrin), were submitted to pH, moisture, ash, protein, lipid, crude fiber and total carbohydrate analyses. The statistical difference between the formulations from the T test (p < 0.05) was verified for the moisture, ash and lipid parameters. Formulation 3 presented higher values of moisture (93.26 ± 0.57) and lipids (1.91 ± 0.01), and formulation 7 had higher values of ash (0.39 ± 0.01). The results of the sensorial and physicochemical analyses of the shake indicate that sweet potato flour shows potential for the elaboration of this drink. Full article
(This article belongs to the Special Issue Composition Determination and Beverage Safety)
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Figure 1

Planned Papers

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: Sensor in beverages analyses: a review
Authors: D’Ascenzo F.a, Maddaloni L.a, Rapa M.a, Rocchi Ab
Affiliation: a Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, 00161 Rome
b Department of Communication and Social Resource, Sapienza University of Rome, Via Salaria 113, 00198 Rome
Abstract: Sensor gives the possibility to use innovative technique as cheaper and faster alternative than analytical techniques. Indeed, the advantages of this technique is the short time of analysis and the low cost of the instrumentation. Traditional sensor is based on the identification of a single parameter for analysis. Nowadays have been developed multisensory systems, that can identify multiple parameters simultaneously. Therefore, the interest in these innovative techniques has increased. The aim of this review is to highlight the current application of sensor systems for the beverages analyses. In addition to traditional sensors, some multisensory systems have been developed to analyse beverages, as Electronic Tongue (Diasa L.G., 2011) and Electronic Nose (Pilar Martì M., 2005). The Electronic Tongue is an electrochemical liquid sensor, while the Electronic Nose is a gas sensor. They are based on different working principles such as: potentiometry, conductimetry and voltammetry. The sensors application in beverages analyses is wide and they are commonly used to characterize beverages, to identify many compounds of interest and monitoring quality and shelf life of many beverages (wine, coffee, beer, water, milk, tea and fruit juice) (Cetó Xavier, 2016). Many examples of sensor applications are found in literature, i.e. the use a single parameter sensor to determination of alcohol in alcoholic beverages, the application of Electronic Nose to characterize the beverage flavour or the use of Electronic Tongue to detect polyphenols in wine and other beverages.
Keywords: Electronic Tongue, Electronic Nose, Beverages, Sensor.

Title: Biogenic amines determination in “Plant Milk”
Authors: Gobbi L., Ciano S., Rapa M., Ruggieri R.
Affiliation: Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, 00161 Rome
Abstract: World consumption of milk is growing up, but despite this, in the last years there has been registered a gradual decline in the European consumption of dairy products (per capita consumption 2012-2017: -0,39%). Problems related to milk allergies, intolerances, but also vegetarian and vegan diets, sensitivity to environmental issues and simple curiosity have increased the consumption of non-dairy milk (Mäkinen et al., 2016). “Plant milk” (or non-dairy milk) are water-based beverages, extracts from: cereals, pseudo-cereals, oil seeds, legumes or fruits (barley, oat, spelt, rice, quinoa, soy, lupin, pea, peanut, almond, cashew, hazelnut, pistachio, walnut, etc). These beverages are similar to milk in their appearance, but they are different in terms of nutritional content and taste (Margaret & James, 2018). There is no specific Regulation about non-dairy milk, therefore the composition can vary considerably also in the same category (Kundu, Dhankhar, & Sharma, 2018). Biogenic amines (BAs) are ubiquitous compounds, produced by the decarboxylation of the relative amino acids and they are marker of correct processing and conservation of food products. The BAs profile has been used to classify different types of foods and beverages based on their composition, origin or quality. Therefore, BAs are considered markers of food quality and safety (Preti, Rapa, & Vinci, 2017). The aim of this study is to characterize the main categories of non-dairy milk (as soy milk, almond milk, etc.) on the market, studying the profile of 11 biogenic amines (ethylamine, methylamine, histamine, serotonin, spermine, spermidine, agmatine, putrescine, β-phenylethylamine, cadaverine, tyramine) through the optimization of a RP-HPLC/FD method with a pre-column derivatization. The promising results show a low content in biogenic amines in all types of analyzed products, this suggest the potential feasibility of using biogenic amines to quality and safety assessment of plant milks.
Keywords: plant milk, biogenic amines, quality & safety assessment, RP-HPLC/FD
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