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Chemistry, Bioactivity and Authenticity of Sugar-Rich and Fermented Foods and...
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Chemistry, Bioactivity and Authenticity of Sugar-Rich and Fermented Foods and Beverages

A Special Issue of Molecules (ISSN 1420-3049) belonging to the section "Food Chemistry".

Deadline for manuscript submissions: 31 March 2027 | Viewed by 1725

Editors

Prof. Dr. Svetlana Simova

E-Mail Website
Guest Editor
Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev str. Bl. 9, 1113 Sofia, Bulgaria
Interests: NMR metabolomics; chemometrics; carbohydrates; honey; wine; beer; food chemistry
Dr. Dessislava Gerginova

E-Mail Website
Guest Editor Assistant
Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev str. Bl. 9, 1113 Sofia, Bulgaria
Interests: NMR metabolomics; chemometrics; carbohydrates; honey; wine; beer; food chemistry

Special Issue Information

Dear Colleagues,

Sugar-rich foods and beverages are significant to the economy and nutrition, so ensuring their quality and authenticity is important. Non-fermented sugar-rich products, like honey, jams, and fruit juices, are valued for their natural sweetness and bioactive compounds. Fermented beverages, such as wine, beer, mead, and kombucha, use sugars as substrates for microbial transformations that significantly impact their chemical composition, flavor, stability, and functional properties. The quality, authenticity, and health attributes of these products depend on the raw materials used and the conditions of fermentation, processing, storage, and geographical origin.

This Special Issue focuses on the chemical characterization, bioactivity, and authenticity of sugar-rich and fermented foods and beverages. We invite studies that use analytical techniques, such as spectroscopy, chromatography, and mass spectrometry, for accurate chemical profiling and quality control. We encourage submissions that examine the functional properties of these foods, including prebiotic, antioxidant, antimicrobial, and anti-inflammatory activities. We welcome manuscripts concerning authenticity, fraud detection, and processing effects. Studies on healthier, more innovative products are welcome.
This Special Issue combines insights from chemistry, biology, and technology to offer a comprehensive, data-driven viewpoint on sugar-rich and fermented goods. This approach fosters innovation and supports consumer health in the evolving food and beverage sector.

Prof. Dr. Svetlana Simova
Guest Editor

Dr. Dessislava Gerginova
Guest Editor Assistant

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 250 words) can be sent to the Editorial Office for assessment.

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-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly 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 2700 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

  • sugar-rich foods
  • fermented beverages
  • chemical characterization
  • analytical techniques
  • bioactive compounds
  • metabolomics
  • authenticity
  • food control

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Published Papers (3 papers)

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Research

25 pages, 1315 KB  
Article
NMR Profiling of European Oak Honeydew Honeys: Saccharide Diversity and Geographical Differentiation
by Dessislava Gerginova, María del Carmen Seijo Coello, Nikola Jovanović, Marco Ciulu and Svetlana Simova
Molecules 2026, 31(16), 2913; https://doi.org/10.3390/molecules31162913 - 20 Aug 2026
Viewed by 306
Abstract
Although European oak honeydew honeys have a similar botanical origin, it is unclear if their chemical composition reflects their geographical origin. Sixty samples from Bulgaria, Germany, Greece, Italy, North Macedonia, Romania, Serbia, and Spain were analyzed using semiquantitative 13C nuclear magnetic resonance [...] Read more.
Although European oak honeydew honeys have a similar botanical origin, it is unclear if their chemical composition reflects their geographical origin. Sixty samples from Bulgaria, Germany, Greece, Italy, North Macedonia, Romania, Serbia, and Spain were analyzed using semiquantitative 13C nuclear magnetic resonance (NMR) spectroscopy. The protected designation of origin (PDO) Strandzha honey was compared to honey from other regions in Bulgaria. The profiles included 25 identified constituents, 21 saccharides, and 16 reproducible unidentified signals. Statistical analysis differentiated country groups through combinations of variables rather than a single marker. A decision tree based on nigerose, fructose, melezitose, panose, sucrose, and one unidentified signal summarized the main differences among the countries. Strandzha honeys exhibited a unique regional profile characterized by higher glucose levels and lower concentrations of several minor saccharides and unidentified signals. Two coordinated saccharide networks revealed that minor sugars fluctuate in linked groups rather than independently. This pattern has not been previously described in European honey. Conventional honeydew-associated indicators varied across the dataset. However, 1-kestose was present in all samples. Nevertheless, its specificity to oak honeydew origin remains unresolved. While extended 13C NMR profiling may support geographical characterization, independent validation is required before it can be used for authentication. Full article
(This article belongs to the Special Issue Chemistry, Bioactivity and Authenticity of Sugar-Rich and Fermented Foods and Beverages)
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30 pages, 2209 KB  
Article
ICP-MS Elemental Profiling and Antioxidant Characterization of Romanian Artisanal Pălincă-Based Beverages Enriched with Honey, Wild Fruits, and Wood Materials
by Petrică Tudor Moțiu, Mariana Florica Bei, Ioana Andra Vlad, Szilárd Bartha, Voichița Timiş-Gânsac, Călin Gheorghe Pășcuț, Laviniu Ioan Nuțu Burescu, Eliza Maria Agud, Eugen Traian Jude, Alexandru Ioan Apahidean, Anamaria Călugăr, Adrian Tunduc and Florin Dumitru Bora
Molecules 2026, 31(15), 2673; https://doi.org/10.3390/molecules31152673 - 31 Jul 2026
Viewed by 470
Abstract
Traditional Romanian Pălincă is a protected fruit spirit obtained from fermented fruit matrices, whereas honey- and botanical-enriched Pălincă-based beverages require integrated compositional and technological characterization. This study investigated the physicochemical, chromatic, antioxidant, and ICP-MS elemental profiles of experimental beverages prepared from grape- and [...] Read more.
Traditional Romanian Pălincă is a protected fruit spirit obtained from fermented fruit matrices, whereas honey- and botanical-enriched Pălincă-based beverages require integrated compositional and technological characterization. This study investigated the physicochemical, chromatic, antioxidant, and ICP-MS elemental profiles of experimental beverages prepared from grape- and plum-based Pălincă distillates enriched with honey, blackthorn, rosehip, or wood-associated materials under controlled artisanal conditions. Chemometric tools were applied to evaluate ingredient- and process-related differentiation, while target hazard quotient and hazard index calculations were retained as a concise screening-level elemental safety assessment. Honey enrichment produced the strongest compositional changes, mainly reflected by increased soluble solids, conductivity, turbidity, chromatic intensity, and mineral content, together with lower final alcoholic strength. Fruit-macerated and mixed honey-botanical beverages were associated with higher phenolic content and antioxidant activity. ICP-MS profiling highlighted potassium as the dominant macroelement, while Cu, Fe, Zn, and Mn were the main technological trace elements. Potentially toxic elements remained at low concentrations, and the screening-level THQ/HI assessment indicated low non-carcinogenic elemental risk under the applied exposure scenario. Overall, the results show that ICP-MS elemental profiling can support the technological and ingredient-related differentiation of experimental Pălincă-based beverages, while toxicological interpretation should remain limited to elemental exposure screening. Full article
(This article belongs to the Special Issue Chemistry, Bioactivity and Authenticity of Sugar-Rich and Fermented Foods and Beverages)
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17 pages, 291 KB  
Article
Assessment of Fatty Acid Profile, Mineral Composition, and Antioxidant Activity of Fermented Whey Beverages from Organic Cow and Goat Whey with the Organic Sea Buckthorn or Rosehip Juices
by Maciej Bartoń, Anna Stępniowska, Katarzyna Ognik and Bartosz G. Sołowiej
Molecules 2026, 31(11), 1905; https://doi.org/10.3390/molecules31111905 - 1 Jun 2026
Viewed by 459
Abstract
This study examined the chemical composition and functional properties of fermented whey beverages produced from organic cow and goat whey, including both acid and sweet variants, enriched with organic sea buckthorn (Hippophae rhamnoides) or rosehip (Rosa canina) juices. In [...] Read more.
This study examined the chemical composition and functional properties of fermented whey beverages produced from organic cow and goat whey, including both acid and sweet variants, enriched with organic sea buckthorn (Hippophae rhamnoides) or rosehip (Rosa canina) juices. In contrast to earlier research primarily addressing physicochemical and technological aspects, the present work offers a comprehensive evaluation of fatty acid composition, mineral and trace element content, antioxidant activity, and total polyphenol levels in these beverage formulations. Both the type of whey and the fruit additive significantly influenced the compositional profile and antioxidant capacity of the beverages. Samples fortified with rosehip demonstrated the highest antioxidant potential, as evidenced by enhanced DPPH radical scavenging activity, elevated FRAP values, and increased total polyphenol content. In comparison, beverages enriched with sea buckthorn juice exhibited higher concentrations of selected minerals, particularly Fe and Ni, while maintaining toxic element levels within permissible limits. The fatty acid profile was predominantly composed of saturated fatty acids, notably C16:0, along with short-chain fatty acids typical of whey. Beverages derived from goat whey contained higher levels of SFA and MUFA than those produced from cow whey, whereas the addition of rosehip contributed to increased proportions of PUFA and omega-3 fatty acids. Collectively, these findings indicate that organic fermented whey beverages enriched with rosehip or sea buckthorn juice may serve as promising functional products with enhanced antioxidant properties and favorable mineral and fatty acid profiles. Full article
(This article belongs to the Special Issue Chemistry, Bioactivity and Authenticity of Sugar-Rich and Fermented Foods and Beverages)
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