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: closed (20 October 2023) | Viewed by 36553
Special Issue Editors
Interests: fermentation; yeast; bioactive compounds; by-products; beverages; sustainability; traditional product
Special Issues, Collections and Topics in MDPI journals
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 about 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 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
- fruit
- fruit by-products
- fermented beverages
- technology
- safety
- bioavailability
- sustainability
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