Special Issue "Fruits and Fruit By-Products as Valuable Ingredients for Fermented Alcoholic and Non-alcoholic Beverages"

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Quality, Nutrition, and Chemistry of Beverages".

Deadline for manuscript submissions: 31 January 2023 | Viewed by 1828

Special Issue Editors

Dr. Teodora Emilia Coldea
E-Mail Website
Guest Editor
Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
Interests: fermentation; beverages; bioactive compounds; by-product valorizing; antioxidant activity
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Elena Mudura
E-Mail Website
Guest Editor
Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania
Interests: fermentation; beer; by-products; phenolic compounds; process optimization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fruits and fruit by-products are widely used to produce alcoholic and non-alcoholic beverages in both traditional and industrial applications. They are rich in bioactive compounds and are convenient alternatives. The chemical composition of fruits is variable from one species to another. Many studies have been conducted on different fruit species, looking at the composition of bioactive compounds, processing techniques, and the extraction and optimization of processing methods to enhance the final product's functionality and stability during shelf life. The safety of these beverages is also intensively discussed in the literature. In terms of sustainability, possibilities for assuring the by-products’ stability until the moment of their use are also of great importance, especially for industrials. Different perspectives should address the balance between beverages’ functionality and the technological inputs necessary to reach and maintain this goal. The key is finding new ways to develop new extraction procedures that are green and eco-sustainable.

This Special Issue of Beverages aims to provide readers with updated and comprehensive information fermented beverages based on fruits and their by-products. This Special Issue may address topics included, but not limited to, the following: bioactive compounds found in fermented fruit-based beverages and their influencing factors; processing techniques and their effects on quality and bioavailability of functional ingredients found in fruit-based fermented beverages; extraction, optimization methods, and identification of bioactive compounds in fruit-based fermented beverages; development of novel beverages from fruits and fruit by-products; risk factors affecting the safety of fermented beverages based on fruits or fruit by-products.

We look forward to your contributions to this Special Issue.

Dr. Teodora Emilia Coldea
Prof. Dr. Elena Mudura
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 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 1400 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

  • fruit
  • fruit by-products
  • fermented beverages
  • technology
  • safety
  • bioavailability
  • sustainability

Published Papers (2 papers)

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Research

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Article
Screening the Antioxidant Activity of Thermal or Non-Thermally Treated Fruit Juices by In Vitro and In Vivo Assays
Beverages 2022, 8(2), 36; https://doi.org/10.3390/beverages8020036 - 16 Jun 2022
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Abstract
The health benefits of fruit juices have been associated with their high content of antioxidant compounds. Commercial juice has been traditionally heat-processed to destroy microorganisms and enzymes. However, high temperatures induce undesirable changes in the nutritional value of the juice. High-intensity pulsed electric [...] Read more.
The health benefits of fruit juices have been associated with their high content of antioxidant compounds. Commercial juice has been traditionally heat-processed to destroy microorganisms and enzymes. However, high temperatures induce undesirable changes in the nutritional value of the juice. High-intensity pulsed electric fields (HIPEF) are being studied as an alternative to heat treatments. In addition, in vitro and in vivo methods have been recommended to determine the antioxidant potential of juices in a complementary manner. Thus, the antioxidant activity of untreated, high-intensity pulsed electric fields (HIPEF) or heat-treated fruit juices (tomato, apple, pineapple and orange) was studied using in vitro (TEAC, DPPH, FRAP and Folin-Ciocalteu) and in vivo assays (Saccharomyces cerevisiae). Vitamin C and total phenolic compounds in these juices were determined. The highest antioxidant activities (12.01 mmol of Trolox/L) were obtained through the Folin-Ciocalteu assay in orange juices. The lowest values (0.119 mmol of Trolox/L) were found in apple juice analysed by the FRAP assay. Vitamin C content varied from 10 mg/L (orange juice) to 344 mg/L (orange juice). The highest concentration of total phenolic compounds was determined in orange juice (1238 mg/L), whereas the lowest value was found in tomato juices (149 mg/L). The effect of HIPEF and thermal processing on the antioxidant potential of juices depended on the fruits used to prepare the juices and the antioxidant activity assay conducted. Vitamin C concentration was directly related to the antioxidant activity analysed by Folin-Ciocalteu and FRAP methods and the S. cerevisiae growth rate. S. cerevisiae yeast can be used as a feasible in vivo assay to further determine the antioxidant activity of fruit juices. Full article
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Review

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Review
Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance
Beverages 2022, 8(2), 33; https://doi.org/10.3390/beverages8020033 - 27 May 2022
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Abstract
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, and sustainability of food. The food industry over [...] Read more.
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, and sustainability of food. The food industry over the last few years has shown remarkable technological and scientific evolution, with an impact on the development and innovation of new products using non-thermal processing. Non-thermal processing technologies involve methods by which fruit juices receive microbiological inactivation and enzymatic denaturation with or without the direct application of low heat, thereby lessening the adverse effects on the nutritional, bioactive, and flavor compounds of the treated fruit juices, extending their shelf-life. The recognition of the nutritional and protective values of fruit juices and fermented fruit beverages is evident and is attributed to the presence of different bioactive compounds, protecting against chronic and metabolic diseases. Fermentation maintains the fruit's safety, nutrition, and shelf life and the development of new products. This review aims to summarize the chemical and sensory characteristics of fruit juices and fermented fruit drinks, the fermentation process, its benefits, and its effects. Full article
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