Search Results (337)

Background/Objectives: This study compared medication safety gaps across outpatient and inpatient care among older adults using explicit prescribing-quality criteria. Methods: We conducted an analytical cross-sectional study based on a retrospective review of 157 medical records from adults aged ≥ 60 years treated at Hospital Carlos Monge Medrano, a public referral hospital in Juliaca, Peru, in 2024. Stratified probability sampling included 73 outpatient and 84 inpatient records. Primary outcomes were Beers-defined potentially inappropriate medications, Screening Tool of Older Persons’ Prescriptions (STOPP)-defined potentially inappropriate prescribing, and Screening Tool to Alert to Right Treatment (START)-defined potential prescribing omissions. Overall medication safety gaps were assessed as a secondary exploratory composite outcome. Crude and adjusted prevalence ratios (PRs) with 95% confidence intervals (CIs) were estimated using modified Poisson regression with robust variance. Results: Overall medication safety gaps were identified in 79.0% of participants. START-defined omissions occurred in 52.9%, STOPP-defined inappropriate prescribing in 49.7%, and Beers-defined potentially inappropriate medications in 46.5%. Compared with outpatient care, hospitalization was associated with a lower prevalence of STOPP-defined inappropriate prescribing (adjusted PR = 0.74; 95% CI: 0.55–0.99) and a higher prevalence of START-defined omissions (adjusted PR = 1.39; 95% CI: 1.04–1.86). Polypharmacy and multimorbidity were independently associated with the composite outcome. Conclusions: Medication safety gaps were common but differed by care setting. Outpatient care showed more high-risk or insufficiently reviewed prescribing, whereas inpatient care showed more therapeutic omissions. These findings support prospective evaluation of medication review, reconciliation, deprescribing, and reassessment of omitted therapies in similar public referral settings. Full article

Indoor fire smoke degrades visible-light cameras and near-infrared Lidar through wavelength-dependent absorption and scattering, threatening robotic navigation safety. Existing path planners either ignore sensor degradation or rely on empirical penalties lacking a physical basis. To address these issues, this paper proposes Quality Cost A* (QC-A*), which maps Fire Dynamics Simulator (FDS) visibility fields to sensor perception quality via the Koschmieder and Beer–Lambert physical laws, embedding a cost function that drives paths away from high-attenuation regions. A multi-sensor fusion layer provides fault tolerance under sensor-specific failure conditions. The method is validated through FDS-based simulations across four smoke scenarios in a $20\mathrm{m}\times 6\mathrm{m}$ corridor with 21 obstacles, using 50 start–goal pairs per scenario. Perception quality derives from Beer–Lambert optical transmittance, while the hazard-zone proportion quantifies path segments with visibility below 5 m. Across the Symmetric and Asymmetric scenarios, QC-A* reduces the low-visibility hazard-zone proportion from 40.7% to 19.6% and improves worst-case perception quality from 0.067 to 0.177, with a 15.3% path length increase, while remaining close to traditional A* in light-smoke conditions. Under constructed sensor failure tests, QC-A* maintains a 96–100% planning success rate versus 48% for Camera-Only and 70% for Lidar-Only. QC-A* shifts sensor degradation modeling from empirical penalty to physical mechanism, achieving a favorable safety–efficiency balance prioritizing perceptual safety, and provides an interpretable, generalizable framework for robotic fire-environment path planning. Full article

Beer quality assessment increasingly requires rapid and scalable analytical tools for product discrimination and authenticity control. In this study, a data-driven metal oxide semiconductor (MOX) chemosensing approach was investigated for the discrimination of commercial lager beers with different alcohol contents and brands. Alcoholic and alcohol-free beer samples from four commercial brands were analyzed using a six-element SnO₂-based MOX sensor array, and the resulting response patterns were classified using supervised machine-learning algorithms. Headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS) was employed as a reference technique to characterize volatile organic compound profiles and support the interpretation of sensor-based fingerprints. GC–MS analysis highlighted a shared volatile backbone dominated by fermentation-related compounds, while also revealing brand- and category-dependent differences in VOC distribution. The MOX sensor array captured these differences as multidimensional volatile fingerprints. Machine-learning models achieved high classification performance in brand-matched alcoholic versus alcohol-free comparisons, with balanced accuracy ranging from 0.937 to 1.000, while brand discrimination within the same category reached balanced accuracy values of 0.875 (alcoholic) and 0.933 (alcohol-free). These results highlight MOX-based chemosensing combined with data-driven analysis as a rapid, portable platform for beer discrimination, with applications in food quality screening, authenticity assessment, and at-line monitoring. Full article

Water composition is a key factor influencing brewing performance and beer quality due to its impact on mash chemistry, fermentation kinetics, and fermentation-derived metabolites. This study evaluated the effect of four Albanian spring waters (Bogova, Germenji, Selita, and Lajthiza), each with distinct mineral compositions, on the fermentation behaviour and physicochemical characteristics of Pale Ale beer produced under standardised brewing conditions. All beers were brewed using the same malt formulation, hopping regime, yeast strain, and fermentation parameters, with water source as the sole experimental variable. The produced worts showed only moderate differences in pH, colour, extract, free amino nitrogen (FAN), bitterness, and density, whereas alcoholic fermentation proceeded efficiently in all treatments and was completed within seven days. Final alcohol contents ranged from 5.56 to 5.70% v/v, confirming comparable fermentation performance among treatments. More pronounced differences were observed in acidity-related parameters and fermentation-derived compounds. Volatile acidity ranged from 0.19 to 0.93 g/L, with the highest values in beers produced with Selita and Lajthiza waters. Glycerol concentrations varied from 0.88 to 1.24 g/L, with Germenji beer showing the highest value, whereas acetaldehyde ranged from 3.16 to 6.04 mg/L, with the lowest concentration in Germenji beer. Pearson correlation analysis and exploratory principal component analysis (PCA) identified associations between water mineralisation and selected physicochemical and fermentation-derived beer parameters. Calcium, magnesium, conductivity, and hardness were positively associated with glycerol concentration, whereas bicarbonate concentration was associated with beer pH and acidity-related parameters. The first two principal components explained 87.7% of the total variance. Overall, the results indicate that Albanian spring waters are suitable for Pale Ale production and show that differences in water mineral composition were associated with variations in the physicochemical and fermentation-derived characteristics of the final beers. These findings highlight that brewing water should not be regarded as a neutral processing medium but rather as an important technological factor associated with differences in the physicochemical characteristics of beer, while supporting the valorisation of Albanian spring waters for geographically distinctive craft brewing applications. Full article

The production of low- and non-alcoholic beer remains a major technological challenge due to the need to restrict ethanol formation while maintaining acceptable sensory quality and fermentation-derived complexity. Conventional approaches, including physical dealcoholization and arrested fermentation, often result in flavor imbalance, reduced aroma intensity, diminished mouthfeel, and persistent wort-like off-flavors. In this context, non-Saccharomyces yeasts have emerged as promising biological tools due to their species- and strain-dependent carbohydrate utilization, aroma production potential, and intrinsic metabolic constraints. This review provides a structured and mechanistically informed synthesis of current knowledge regarding the application of non-Saccharomyces yeasts in low- and non-alcoholic beer production, with emphasis on metabolic regulation, fermentation process control, and sensory implications. Particular attention is given to sugar transport limitations, glycolytic regulation, carbon redistribution, redox balance, and the role of controllable process variables, including wort fermentability, pitching rate, oxygen availability, and temperature. The available evidence indicates that fermentation outcomes depend strongly on interactions between strain-specific metabolic traits and process design. Collectively, this review proposes a brewery-oriented precision fermentation framework in which strain-specific physiological constraints are deliberately aligned with controllable process variables to support rational strain selection, more predictable ethanol control, and targeted sensory optimization in low- and non-alcoholic beer production. Full article

This study investigates the breeding of the German wine yeast Oppenheimer Kreuz 1894, which carries a FOT1 allele of a fungal oligopeptide transporter, with Freya, a Kveik ale yeast, to enhance fermentation performance and aroma in beer and wine. By combining Kveik traits (osmotolerance, thermotolerance, and rapid fermentation kinetics) with those of a German wine yeast (ethanol tolerance, broadened nitrogen utilization, and aroma production) and introducing FOT1 into an ale background via classical breeding, we aimed to leverage the Saccharomyces biodiversity to improve fermentation activity and expand aromatic complexity. Fermentation products and volatile aroma compounds were quantified by HPLC and HS-SPME-GC-MS. Spore clone derivatives of initial hybrid strains (F₂-generation) showed improved fermentation profiles with increased CO₂ production. In wine fermentations, the best-performing spore clone, GYBC 901, yielded a rich aromatic profile with elevated fruity and floral notes. In beer fermentations, GYBC 899 produced the most diverse and complex aroma. FOT1 was of minor relevance to the breeding outcome, whereas meiotic recombination generated a set of diverse spore clones. These results highlight the potential of strategic yeast breeding to optimize fermentation processes and tailor flavor profiles to diverse product targets. Future work will elucidate metabolic pathways underlying these phenotypes and advance the development of application-specific strains, offering avenues to enhance beverage quality and product differentiation in the fermentation industry. Full article

Background/Objectives: The relationship between psychotropic medication use, prescribing appropriateness, and fall-related risk factors remains incompletely characterised. Gait speed is a key predictor of falls. We aimed to examine whether gait speed is associated with appropriately versus inappropriately prescribed psychotropic medication use among relatively healthy older adults. Methods: We conducted an observational cross-sectional study of 119 community-dwelling adults aged ≥ 70 years with low comorbidity burden (Charlson Comorbidity Index < 2) and preserved functional status (Barthel Index > 85). Gait speed was assessed over 6 metres. Psychotropic medication use was recorded and prescribing appropriateness was evaluated using STOPP/START and Beers criteria, supplemented by geriatric pharmacological considerations. Multivariable linear regression analyses adjusted for age, sex, waist-to-height ratio, and frailty status. Results: In the fully adjusted model, inappropriate psychotropic medication use was associated with significantly slower gait speed compared with no use (B = −0.109 m/s; p = 0.026). In contrast, appropriately prescribed psychotropic medication use was not associated with gait speed (B = −0.018 m/s; p = 0.699). Conclusions: In this cross-sectional sample of relatively healthy older adults, appropriate psychotropic medication use was not associated with gait speed impairment, whereas inappropriate use was associated with slower gait. Although causal inference is not supported, these findings may inform prescribing quality and fall-risk assessment in older populations. Full article

Brewing water must meet potability standards, as its chemical composition directly affects beer quality and process consistency. Understanding spatial and temporal variability in water composition is essential for quality control and risk management in brewing. This study evaluated the spatiotemporal variation of six key brewing parameters (pH, calcium, magnesium, sodium, chloride, and sulphate) in the Basque Country (Spain) from 2019 to 2023. A comprehensive dataset of drinking water analyses from multiple municipalities was assessed using spatiotemporal analysis tools to identify trends, variability patterns, and potential deviations from recommended brewing water ranges. Water composition showed notable spatial variability, while temporal fluctuations were generally limited. Most parameters remained within recommended ranges for brewing. However, isolated exceedances were identified for sulphate (two municipalities) and sodium (one municipality), representing less than 0.06% of the total records. These deviations may affect flavor profiles and process stability if not properly managed. The findings highlight the importance of continuous monitoring of source water to ensure consistent brewing quality, despite limitations associated with heterogeneous monitoring practices and multi-year data aggregation. The proposed spatiotemporal approach supports risk-based decision-making for brewery location, contributing to improved quality control in the brewing industry. Full article

Background/Objectives: The rapid growth of the global aging population, projected to reach 2.1 billion older adults by 2050, presents major challenges for pharmacotherapy and drug delivery. Age-related physiological changes affecting pharmacokinetics and pharmacodynamics, widespread polypharmacy, and functional impairments such as dysphagia, cognitive decline, and sensory or motor limitations reduce the effectiveness and safety of conventional “one-size-fits-all” medication approaches. This review aimed to evaluate the major barriers to effective drug delivery in older adults and to assess emerging patient-centered and technology-driven drug delivery systems designed to improve medication adherence, safety, and therapeutic outcomes in geriatric populations. Methods: A comprehensive narrative review of current literature was conducted focusing on geriatric pharmacotherapy, age-related barriers to medication administration, and advanced drug delivery technologies. The review analyzed evidence regarding modified oral formulations, transdermal systems, long-acting injectables, implantable devices, nanotechnology-based platforms, digital health integrations, pharmacogenomics, biomarker-guided therapy, and deprescribing strategies including STOPP/START criteria and Beers Criteria. Studies addressing polypharmacy, medication adherence, and personalized medicine in older adults were also evaluated. Results: Evidence indicates that older adults experience significant medication-related challenges due to multimorbidity, polypharmacy, and functional decline. Dysphagia affects more than half of nursing home residents, while polypharmacy prevalence reaches up to 86.6% in some populations. Emerging drug delivery technologies demonstrated potential to improve adherence, dosing precision, and patient convenience. Personalized approaches incorporating pharmacogenomics, biomarker-guided treatment, and AI-assisted dosing showed promise for optimizing therapy. However, major limitations remain, including underrepresentation of older adults in clinical trials, limited high-quality evidence supporting many polypharmacy interventions, and insufficient implementation of advanced drug delivery systems in routine clinical practice. Conclusions: Current evidence supports a transition from standardized medication approaches toward flexible, individualized, and patient-centered drug delivery strategies for older adults. Advanced delivery technologies and personalized pharmacotherapy may improve medication safety, adherence, and quality of life in aging populations, although stronger clinical evidence and broader implementation are still needed. Future progress will require interdisciplinary care models, improved geriatric representation in clinical research, and regulatory reforms supporting the integration of innovative drug delivery systems into routine healthcare practice. Full article

Polycrystalline diamond has great potential for power-device heat dissipation and precision manufacturing owing to its exceptional hardness, excellent thermal conductivity, and superior wear resistance. However, the challenges of material removal and controlling thermal damage hinder high-quality machining. In this study, a three-dimensional transient temperature field model is developed for multi-pulse nanosecond laser ablation of polycrystalline diamond. The model incorporates the Gaussian spatial distribution of laser energy, Lambert–Beer depth-dependent absorption, multi-pulse energy superposition, and three-dimensional heat conduction. The heat conduction equation is numerically solved using MATLAB, and lateral and longitudinal temperature gradients are introduced to characterize thermal accumulation and material removal behavior. The model is validated by comparing the predicted ablation depths with experimental measurements, which show consistent variation trends. The results indicate that increasing the number of scans, single-pulse energy, and pulse frequency enhances thermal accumulation, expands the microgroove width, and increases the ablation depth, whereas increasing the scanning speed weakens thermal accumulation and reduces the ablation depth. In addition, a shorter pulse width increases the instantaneous power density and strengthens near-surface thermal concentration. This study provides theoretical guidance for controlling the heat-affected region and optimizing process parameters in precision laser machining of diamond. Full article

Yeasts are among the intrinsic factors affecting the quality of beer due to their impact on flavor. Apart from a long and rich brewing tradition of natural fermentations, involving different yeast and bacterial species in regions such as Belgium, non-Saccharomyces yeasts have not been the preferred industrial inoculation strains in both winemaking and brewing sectors. This is mainly due to their slower fermentation rates, lower alcohol tolerance, and limited ability to complete fermentation. This review explores the brewing characteristics of Torulaspora delbrueckii strains, focusing on the aromatic profile of the produced beers, in comparison with the well-known Saccharomyces cerevisiae brewing strains. The effect of fermentation parameters, as well as the use of mono- and mixed cultures with S. cerevisiae, is discussed. Specific T. delbrueckii strains have demonstrated the ability to ferment wort sugars and produce alcohol levels of up to 4–6% (v/v). The main volatile compounds produced include higher alcohols, such as isoamyl and phenyl ethyl alcohol, as well as esters and their acid precursors. Among these, ethyl hexanoate and ethyl octanoate are particularly important due to their contribution to fruity aromas. Mixed fermentations involving T. delbrueckii and S. cerevisiae have been shown to enhance ester production, resulting in improved aromatic complexity in the final product. Full article

The objective of this study was to examine the impact of using a rotary jet head (RJH) on the biosynthesis of byproducts of yeast metabolism and their role in shaping the flavor and aroma profile of bottom fermentation beer (lager style). The tests were conducted on an industrial scale, with fermentation in 3800 hL fermentation tanks. Experiments were conducted in a minimum of six replicates. The main quality indicators, including ethanol concentration and pH, were analyzed, along with key volatile compounds such as acetaldehyde, esters, higher alcohols, and DMS. Additionally, beer samples—both those fermented using forced mixing and those produced conventionally—were subjected to sensory evaluation. The study found that RJH did not cause changes in either the final ethyl alcohol concentration (6.74% in both samples) or the pH measurement results. The rotary jet head increased synthesis of certain volatile components, such as fusel alcohols by 5% and acetate esters by 14% for ethyl acetate and by almost 12% for isoamyl acetate. On the other hand, a more than threefold (8.23 to 2.54 mg/L) decrease in the undesirable acetaldehyde was observed in samples fermented with forced mixing. The resulting beers exhibited statistically significant differences in chemical composition; however, sensory analysis did not reveal these differences. This finding underscores the efficacy of the rotary jet head in expediting the beer production process without compromising its sensory quality. Full article

This study aimed to identify umami peptides in non-alcoholic beer and clarify their potential contribution to taste reconstruction and aftertaste improvement. Peptides were profiled by RPLC-Q-TOF-MS and screened using machine learning prediction, molecular docking, MM-GBSA analysis, and sensory validation. Under the criteria of −10logP ≥ 15 and ALC ≥ 90.00%, 2081 peptides were identified. Among them, 122 potential umami peptides were predicted, and 117 peptides were successfully docked with the T1R1/T1R3 umami receptor. The docked peptides were mainly short to medium oligopeptides, especially tetrapeptides and pentapeptides, which accounted for 40.17% and 35.90%, respectively. Based on docking score, structural diversity, and peptide length distribution, CTGAA, IDQILG, KDTHP, QRQ, and EITGR were selected as representative candidates. These peptides showed favorable receptor binding, mainly supported by hydrogen bonding, electrostatic interactions, and local hydrophobic contacts. Sensory validation further showed that the 5 peptides improved umami and aftertaste cleanliness to different degrees. Umami intensity increased by 7.58% to 22.73%, while aftertaste cleanliness increased by 5.80% to 17.39%. Among them, CTGAA showed the strongest umami enhancement, and QRQ produced the greatest improvement in aftertaste cleanliness. These results suggest that selected umami peptides may contribute to flavor reconstruction in non-alcoholic beer by enhancing umami perception and improving aftertaste quality. Full article

(1) Background: Flavored craft beer is favored for its diverse and distinctive aroma compounds; however, traditional fermentation processes are often plagued by poor yeast flocculation, which leads to substantial beer losses and compromised production efficiency. Yeast immobilization technology has emerged as a promising strategy to improve fermentation performance, shorten the primary fermentation period, and mitigate beer loss. (2) Methods: In this study, a natural material–based carrier was developed for the immobilization of yeast, and its application in mango craft beer fermentation was systematically investigated. The optimal fermentation conditions were screened, and the physicochemical properties, nutritional composition, and volatile flavor profiles of the resulting mango craft beer were comprehensively evaluated. (3) Results: The results showed that the maximum mass gain of yeast after immobilization on the natural carrier reached 13.3%. Compared with free yeast, the immobilized yeast exhibited a 1.58-fold higher average extract consumption rate and a 1.39-fold higher alcohol production rate based on the overall fermentation system, while the primary fermentation period was shortened by approximately 33%. Under the optimized fermentation conditions, the mango craft beer achieved a sensory score of 81 points, with a β-carotene retention rate of 91.25%. Furthermore, the mango craft beer exhibited a more diverse profile of volatile flavor compounds and enhanced nutritional composition compared with the control. (4) Conclusions: Overall, fermentation conditions were optimized using Response Surface Methodology (RSM) based on Box–Behnken Design (BBD). Natural immobilization carrier developed in this study effectively enhanced yeast fermentation efficiency and shortened the primary fermentation cycle, and these findings demonstrate its significant potential for cost reduction and efficiency enhancement in the production of flavored craft beer, providing a practical technical support for the industrial application of natural carrier-based yeast immobilization technology. Full article

Wood is a material frequently used in the production of alcoholic beverages. Oak barrels have been used to store wines, beers, and spirits for generations. Nowadays, beverages are increasingly matured in the presence of staves and chips from various wood species. The aim of this article was to describe the impact of different wood species and their thermal processing conditions on the quality of alcoholic beverages. The article describes the chemical composition of wood and the compounds formed during toasting at various temperatures. It also lists the volatile compounds extracted from wood for alcoholic beverages, along with their sensory thresholds and their impact on olfactory sensations. Attention was drawn to potentially harmful substances formed during wood toasting, including aromatic hydrocarbons and polycyclic aromatic hydrocarbons. The amounts of compounds extracted from wines, beers, and spirits from different wood species and toasted under different conditions were compared. Quercus barrels contribute to higher lactone concentrations in beverages, which have a coconut aroma. Cherry, acacia, and ash wood increase the concentration of volatile phenols in beverages. The use of staves and chips shortens the maturation time and facilitates the design of beverages with specific sensory characteristics. Full article