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Beverages
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Composition Determination and Beverage Safety
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Composition Determination and Beverage Safety

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

Deadline for manuscript submissions: closed (31 August 2019) | Viewed by 13470

Special Issue Editor

Prof. Dr. Giuliana Vinci

E-Mail Website
Guest Editor
Department of Management, Sapienza University of Rome, 00185 Rome, Italy
Interests: food quality; certification; LCA; ISO 14000; food sustainability; environmental impacts analysis; life-cycle assessment; life-cycle costing; carbon footprint; food safety
Special Issues, Collections and Topics in MDPI journals

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 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 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 1600 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

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

Published Papers (2 papers)

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Research

12 pages, 2251 KiB  
Article
Biogenic Amines Determination in “Plant Milks”
by Laura Gobbi, Salvatore Ciano, Mattia Rapa and Roberto Ruggieri
Beverages 2019, 5(2), 40; https://doi.org/10.3390/beverages5020040 - 4 Jun 2019
Cited by 19 | Viewed by 7961
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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8 pages, 426 KiB  
Article
Partial Replacement of Maltodextrin by Sweet Potato Flour (Ipomoea Batatas L. Lamarck) in the Development of a Shake Beverage
by Gisele Kirchbaner Contini, Fabielli Priscila de Oliveira, Alana Martins and Katielle Rosalva Voncik Córdova
Beverages 2019, 5(1), 18; https://doi.org/10.3390/beverages5010018 - 1 Mar 2019
Cited by 1 | Viewed by 4925
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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