Influence of the Raw Materials and Beverage Processing on Volatile, Bioactive, and Sensory Profiles of the Final Product

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".

Deadline for manuscript submissions: 31 October 2025 | Viewed by 793

Special Issue Editors


E-Mail Website1 Website2
Guest Editor
1. Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Rancho de la Merced, 11471, Jerez de la Frontera, Cádiz, Spain
2. MED—Mediterranean Institute for Agriculture, Environment, and Development & CHANGE—Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
Interests: alcoholic beverages; food chemistry; minerals; volatiles; phenolics; gas chromatography; liquid chromatography; phytochemicals
Special Issues, Collections and Topics in MDPI journals

E-Mail Website1 Website2
Guest Editor
MED—Mediterranean Institute for Agriculture, Environment, and Development & CHANGE—Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
Interests: biotechnology of natural products; conservation of plant genetic resources; plant biotechnology
Special Issues, Collections and Topics in MDPI journals

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Guest Editor Assistant
1. Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
2. MED—Mediterranean Institute for Agriculture, Environment, and Development, CHANGE—Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal
Interests: volatile compounds; distillates production and analysis; phenolic compounds; liquor production and analysis; traditional foods; wine production and physicochemical analysis

Special Issue Information

Dear Colleagues,

In a world where the traditions of artisanal production meet the innovations of technology, the production of beverages represents an ancient art that is constantly reinvented through technology. There is evidence that the chemical composition (nutritional and functional) and sensory profile of drinks are influenced by the careful selection of each step in beverage processing. This encompasses the choice of the raw materials, going through the production process itself, and the appropriate conservation of the final drink.

The varieties/species used, the geographical origin, the stage of ripeness, the use of exogenous/endogenous microorganisms in the fermentation process, the optimization of different factors in the production process such as quantity of raw materials, processing times, and temperatures, among other factors, as well as the good conservation of the drink (stabilization materials and methods), will be decisive when obtaining a quality final product.

In addition to the aforementioned fundamental considerations, contemporary research has also focused on the valorization of underutilized plants and by-products as raw materials, the search for raw materials from plants adapted to climate change, and the development of novel sustainable practices in the beverage industry. These endeavors aim to produce innovative, high-quality, sustainable, stable, and secure beverages.

In this context, the aim of this Special Issue is to incorporate new knowledge about the influence of innovative and sustainable raw materials, beverage production, and preservation processes demanded by industry and consumers on the secondary metabolites and sensory profile of high-quality beverages.

Dr. Raquel Rodríguez Solana
Dr. Anabela Romano
Guest Editors

Dr. Ludovina Galego
Guest Editor Assistant

Manuscript Submission Information

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Keywords

  • byproducts
  • underutilized raw materials
  • non-alcoholic/low-alcohol/alcoholic beverages
  • preconditioning steps
  • fermentation step (brewing)
  • distillation
  • thermal treatments (pasteurization, sterilization, etc.)
  • non-thermal methods (cold pasteurization, high pressure processing,…)
  • stabilizers (hydrocolloids, pectin, etc.)
  • storage
  • aging (bottle, wooden barrels, etc.)

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Published Papers (1 paper)

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Research

17 pages, 1324 KiB  
Article
The Application of a High-Energy Fluidic Microfluidizer System Improves the Physicochemical and Antioxidant Properties of Whole Mulberry Juice
by Xuemei He, Xinyi Li, Yayuan Tang, Xiaolin Meng, Zhen Wei, Baoshen Li, Taotao Dai, Xixiang Shuai, Zhenxing Wang and Xuechun Zhang
Foods 2025, 14(13), 2311; https://doi.org/10.3390/foods14132311 - 30 Jun 2025
Viewed by 287
Abstract
Whole mulberry juice (WMBJ) was prepared using a novel high-energy fluidic microfluidizer (HEFM). The effects of varying treatment pressures (0–120 MPa) on the physical stability and nutritional quality of the juice were investigated. As the pressure increased, the average particle size (D[4,3]) decreased [...] Read more.
Whole mulberry juice (WMBJ) was prepared using a novel high-energy fluidic microfluidizer (HEFM). The effects of varying treatment pressures (0–120 MPa) on the physical stability and nutritional quality of the juice were investigated. As the pressure increased, the average particle size (D[4,3]) decreased from 232.46 μm to 38.27 μm. This indicated that the pulp particles became smaller and more evenly dispersed, resulting in an increase in the apparent viscosity. At 90 MPa, the precipitation weight ratio increases, the turbidity value is the lowest, and the physical stability is significantly improved. Furthermore, the HEFM treatment exhibited a favorable impact on the soluble solids, pH value, total acid content, color, and antioxidant activity of the WMBJ. The contents of anthocyanins, ascorbic acid, and total polyphenols in the WMBJ reached their zenith with the 90 MPa treatment. The results demonstrated that WMBJ, characterized by its excellent physical stability and high nutritional value, can be effectively prepared through the utilization of HEFM technology. This technological approach represents a novel method for industrial WMBJ production that is both efficient and environmentally friendly while ensuring the preservation of the product’s quality. Full article
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