Search Results (6,342)

Manufacturing is going through a significant shift propelled by Industry 4.0 and smart manufacturing infrastructures, requiring sophisticated production control techniques that can adaptively adjust to fluctuating operational situations. This paper presents a novel five-step hybrid simulation framework for adaptive real-time production speed control in smart manufacturing lines, integrating conceptual modelling, hybrid simulation, algorithm redefinition, design of experiments, optimisation, and real-system implementation. The framework transforms the speed management systems into online digital twins capable of optimising system performance and mitigating unforeseen fluctuations, faults, and congestion. A comprehensive case study from the beverage manufacturing sector demonstrates the framework’s effectiveness, utilising a universal simulation platform to model both continuous fluid flow and discrete event processes. The proposed stepwise, multi-threshold algorithm employs multiple distinct logical thresholds evaluated sequentially to optimise both upstream and downstream station speeds, with decision thresholds independently adjustable for each production line segment. The experimental results show significant improvements, including around an 18% increase in overall throughput and a 95.7% reduction in work-in-process inventory. A comprehensive resiliency analysis and statistical tests under various disruption scenarios further validated the approach, demonstrating its superiority. Beyond the studied case, the framework provides a transferable pathway for real-time adaptive control across a wide range of smart manufacturing environments, enabling enhancements to operational efficiency without requiring additional capital investment in new equipment or infrastructure. Full article

Background/Objectives: Despite advances in preventive dental care, tooth enamel erosion remains a relevant concern, and very few comparisons of surface topography have been carried out under controlled conditions in the laboratory. This study primarily aimed to conduct a qualitative morphological evaluation, supported by semi-quantitative image analysis, of the effects of commonly consumed beverages on human enamel morphology and colour, and to explore their relationship with beverage acidity in an in vitro model. Methods: Forty-two human teeth were allocated at random into seven different groups, each containing six molars. These groups were Coca-Cola, orange juice, lemon juice, coffee, chlorhexidine, regular mouthwash without chlorhexidine, and one control group. Following a 24 h exposure to a simulated saliva environment at 37 °C, the test samples were then subjected to a five-day erosion cycle. SEM analysis was used to examine the enamel alterations after evaluating the morphology of the enamel surface and by digital image analysis. Results: Scanning electron microscopy, SEM, showed how erosion of the teeth’s surface increased with the acidity of the drink. The extensive exposure of the crystal prisms, along with the severe loss of intercrystalline material and honeycomb weathering patterns, was all brought about by Coca-Cola and lemon juice. The moderate erosion brought on by orange juice in tests resulted in partially exposed prisms. Both the mouthwashes and the coffee exhibited similar impacts on the tooth enamel in a microscopic view. Minimal enamel prism rods were exposed due to either the coffee or the mouthwash. The surface characteristics were found through a digital image analysis, which indicated alterations in surface texture. Conclusions: Under these immersion conditions, highly acidic beverages produced the most pronounced enamel surface changes, whereas coffee induced mainly staining and neutral mouthwashes caused minimal modification. These results reflect qualitative morphological trends and should not be interpreted as clinical outcomes. Full article

The increasing diffusion of plant-based milk alternatives poses new challenges at the intersection of food safety and consumer experience, particularly regarding allergen cross-contamination and beverage performance during preparation. Traditional quality control strategies are typically confined to upstream production stages and are unable to address individualized risks and sensory variability at the point of consumption. In this study, we propose an embedded volatilomic sensing approach that combines metal oxide semiconductor (MOX) sensor arrays with lightweight artificial intelligence algorithms to enable real-time, on-device decision-making. The volatilome of four commercially available plant-based milk beverages (oat, almond, soy, and coconut) was characterized using GC–MS/SPME as a reference method, while a MOX-based electronic nose provided rapid, non-destructive sensing of volatile fingerprints. Linear Discriminant Analysis demonstrated clear discrimination among beverage types based on their volatile signatures, supporting the use of MOX sensor arrays as functional descriptors of compositional identity and process-related variability. Beyond beverage classification, the proposed framework is designed to support future implementation of (i) screening for anomalous volatilomic patterns potentially compatible with accidental cow’s milk carryover in shared preparation settings and (ii) adaptive tuning of preparation parameters (e.g., foaming-related settings) in smart beverage systems. The results highlight the role of embedded volatilomic intelligence as a unifying layer between personalized risk-aware screening and sensory-oriented process control, paving the way for intelligent food-processing appliances capable of autonomous, real-time adaptation at the point of consumption. Full article

Kombucha fermentation is driven by a Symbiotic Culture of Bacteria and Yeast (SCOBY), a cellulose-rich biofilm that hosts a complex microbial consortium. While most kombucha studies focus on the liquid beverage, the SCOBY pellicle itself remains underexplored, particularly with respect to species-level microbial resolution and its intrinsic biological activities. In this study, a commercial kombucha SCOBY was characterized using full-length 16S rRNA gene and ITS amplicon sequencing based on Oxford Nanopore Technology, enabling species-level taxonomic resolution. In parallel, hydroalcoholic and aqueous extracts of dried SCOBY biomass were evaluated for in vitro antioxidant activity (DPPH and ABTS assays), antidiabetic-related enzyme inhibition (α-glucosidase and dipeptidyl peptidase-4, DPP4), and anti-aging-related enzyme inhibition (tyrosinase and elastase). The SCOBY bacterial community was strongly dominated by acetic acid bacteria, with Komagataeibacter saccharivorans and Acetobacter tropicalis accounting for more than 60% of total reads, reflecting a biofilm structure optimized for cellulose production and oxidative metabolism. The yeast community showed marked unevenness, with Brettanomyces bruxellensis representing over 80% of reads, consistent with its known role in ethanol production and stress tolerance within kombucha systems. In vitro assays revealed that hydroalcoholic SCOBY extracts consistently exhibited higher biological activity than aqueous extracts across all tested assays. However, both extracts showed substantially lower potency than purified reference compounds, indicating moderate but measurable bioactivity typical of complex fermented matrices. These findings support the potential valorization of SCOBY as a fermentation-derived biomaterial and functional ingredient while underscoring the need for further chemical characterization, mechanistic studies, and biological validation beyond enzyme-based assays. Full article

Polyethylene terephthalate (PET) is a synthetic polymer that is widely used in the production of textiles, packaging materials, and beverage bottles. However, its high durability and resistance to abiotic degradation result in serious environmental and health problems. PETase is an enzyme that can depolymerize PET into value-added products, thereby providing an environmentally friendly strategy for PET recycling. PETaseSM14 from a marine sponge, Streptomyces sp. SM14, has a high salt tolerance and thermal stability, thus suggesting its potential for PET degradation applications. However, the substrate recognition mechanism of PETase remains unclear because the catalytic residue is buried within residues that form the substrate-binding cleft. To elucidate the molecular mechanism of PETaseSM14, all-atom molecular dynamics simulations were performed at 300, 320, and 340 K. The results revealed that the overall α/β fold remained stable at all temperatures, whereas temperature-dependent local fluctuations and conformational changes were observed in the substrate-binding cleft and N-terminal region. At 300 and 320 K, positional shifts and conformational changes in Tyr88 exposed the catalytic Ser156 to the solvent, thereby forming a potential substrate-binding cleft. In contrast, at 340 K, which is higher than the melting temperature of PETaseSM14, disruption of the charge-relay system of the catalytic triad occurs through conformational changes in His234. Substantial temperature-dependent conformational and positional changes in the N-terminal region of PETaseSM14 were observed at 320 and 340 K. These results provide mechanistic insight into the temperature-dependent active-site rearrangements and offer rational engineering strategies to enhance the efficiency of PETase for PET biodegradation. Full article

Cofactors are small molecules or ions that participate in enzymatic reactions as essential carriers of electrons, atoms, or functional groups, thereby governing cellular redox balance and energy metabolism. In the yeast Saccharomyces cerevisiae, the availability of cofactors such as NAD(H), NADP(H), CoA, and acetyl-CoA directly influences the flux through biosynthetic pathways leading to aroma-active compounds. Esters and higher alcohols are the two most important families of volatile flavor compounds in fermented alcoholic beverages. Their synthesis is intimately linked to the intracellular levels and ratios of these cofactors. This review summarizes recent progress in cofactor engineering strategies aimed at modulating the production of esters, higher alcohols, and 2,3-butanediol in S. cerevisiae. We discuss the underlying metabolic pathways, highlight key studies that manipulate cofactor pools to redirect carbon flux, and examine emerging tools (e.g., riboswitches, fine-tuned promoter systems) that enable precise cofactor balancing. Finally, we outline future challenges and opportunities for applying cofactor engineering to design yeast cell factories with tailored flavor profiles. Full article

Food waste is an issue that affects human and environmental health around the planet. At colleges and universities, food waste poses a serious concern, as its impact can be compared to that of mini-cities or large corporations. Identifying an institution’s capacity to reduce and redistribute food waste is critical to decreasing its carbon footprint and maintaining sustainability. Understanding the nature of waste produced at a university’s buildings is the first step in establishing effective waste management plans; however, campus cafeterias, being the primary source of food waste, are typically the focus. Limited research emphasis has been placed on assessing food waste generated in campus dormitories. This project tests the hypothesis that food waste generated from dormitories at the main campus of Adelphi University, a private liberal arts institution in New York, is a significant component of waste. To analyze post-consumer trash disposal patterns, garbology methods were utilized. Trash collected at dormitories between 2022 and 2024 was sorted and weighed. This mixed-methods analysis included student interviews of waste perceptions. Food waste was the primary waste type generated in the halls, followed by food and beverage packaging, including containers, napkins, and utensils. In particular, food waste comprised 32% of sampled dormitory waste. Interview results integrated with these quantitative results demonstrated student perceptions of food led to food waste, such as perceived level of cooking, portion sizes, and home context. These results suggest that any efforts to improve campus sustainability through management of food waste–such as composting or anaerobic digestion–must encompass dormitories as well as cafeterias. As the world’s population continues to rise at a rapid pace, primarily in metropolitan areas, the volume of waste generated by this growth must be managed to address planetary health. Full article

Objectives: To investigate the potential associations between the daily consumption of unprocessed/minimally processed foods and serum phosphorus levels, CD3+, and CD45+ cell counts in clinically stable people living with HIV (PLHIV). Methods: This is a descriptive cross-sectional study. A total of 92 PLHIV of both sexes participated. Sociodemographic information, physical activity level, anthropometric and body composition data, dietary habits, and blood samples were collected. Results: The mean age of participants was 43.0 ± 12.0 years, with a body mass index of 26.5 ± 6.3 kg/m². The majority were male (60.8%), single (64.1%), had low educational attainment (55.4%), were non-smokers (64.1%) and did not consume alcoholic beverages (51.1%), and were physically active (70.7%). A positive association was observed between the daily consumption of unprocessed/minimally processed foods and serum phosphorus levels (p = 0.01), as well as CD3+ (p = 0.04) and CD45+ (p = 0.04) cell counts. Furthermore, positive correlations were identified between this dietary pattern and serum phosphorus (p = 0.001; r = 0.33) and the percentages of CD3+ (p = 0.03; r = 0.21) and CD45+ (p = 0.03; r = 0.22). Conclusions: The present study suggests that habitual consumption of unprocessed/minimally processed foods is positively associated with serum phosphorus levels, CD3+, and CD45+ cell counts in PLHIV. While these associations do not imply causality or enhanced antiviral immunity, they highlight the potential role of diet quality in the metabolic and immunological maintenance of stable patients. Full article

Alkylphenols, including 4-n-nonylphenol (4-n-NP) and 4-n-octylphenol (4-n-OP), are endocrine-disrupting chemicals that can migrate from the environment and food contact materials into food, posing potential public health risks. A total of 158 food samples were analyzed concerning the levels of these two chemicals, including milk and dairy products (n = 54), beverages (n = 79), and vegetable oils (n = 25). Average 4-n-NP/4-n-OP concentrations followed the order: vegetable oils (0.28 ± 0.24/0.76 ± 0.82 µg/L) > beverages (0.17 ± 0.20/0.24 ± 1.32 µg/L) > milk and dairy products (0.13 ± 0.26/0.23 ± 0.47 µg/L). Olive oil and ready-to-drink (RTD) chilled coffee showed the highest contamination levels within their categories, while UHT milk (4-n-NP) and ayran (4-n-OP) were notable among dairy products. Plastic and metal can containers were associated with higher alkylphenol migration, particularly in oily foods and some beverages, whereas carton packaging generally showed lower levels. Dietary exposure assessment indicated that the combination of high consumption and high contamination (e.g., RTD chilled coffee, energy drinks, ayran) markedly increased exposure risk. This study provides the first comprehensive comparative assessment of 4-n-NP and 4-n-OP contamination in multiple food categories in Türkiye, highlighting both product-specific and packaging-related risks. Full article

Peppermint tea is one of the most widely consumed herbal beverages worldwide, yet limited data are available on the chemical variability and quality of commercial products. This study assessed the essential oil (EO) yield and composition of 39 commercial peppermint (Mentha × piperita L.) teas and commercial EOs obtained from different countries. EO yield showed pronounced variability, ranging from 0.8 to 26.8 mL/kg. In total, 112 compounds were identified by GC-MS, accounting for 88.4–99.5% of the total EO composition. The major constituents were menthol (0.1–25.2%), menthone (0.1–21.8%), and carvone (0.6–30.0%), revealing marked chemical heterogeneity among marketed products. Several samples exhibited unusually high carvone levels accompanied by reduced menthol and menthone contents, reflecting substantial chemotypic diversity and inconsistency among marketed products. The concentrations of the regulated constituents, pulegone (0.02–2.56%) and menthofuran (0.02–6.58%), remained within the European Pharmacopoeia limits. Based on the observed levels of pulegone and menthofuran, the results do not indicate a safety concern for consumers under normal tea preparation and consumption conditions. Overall, the findings demonstrate substantial variability in the quality of commercial peppermint teas and highlight the relevance of essential oil profiling as a tool for assessing the quality and safety of herbal beverages. Full article

Kombucha is a beverage obtained through the fermentation of tea leaves by a symbiotic culture of bacteria and yeast called SCOBY. This beverage is popularly known for the potential health benefits associated with its consumption, which is the main reason for its commercial expansion over the last century. These potential benefits are linked to the presence of a wide variety of bioactive compounds, notably phenolic compounds and organic acids. This composition varies significantly depending on the fermentation conditions, which in turn modifies the beverage’s bioactive properties (i.e., antioxidant capacity or antimicrobial properties, among others). For this reason, the most recent advances in kombucha production are geared towards achieving standardized production, including strategies for enhancing bioactive content and fortification with functional ingredients. All these advances should satisfy quality control and regulatory compliance. However, despite the growing scientific and commercial interest in kombucha, current knowledge remains fragmented across different disciplines, highlighting the need for an updated and integrative overview of its composition, bioactivity, production variables, and safety aspects. In this review, nutritional, microbiological, and technological perspectives are integrated to provide an updated framework for understanding kombucha as a functional beverage, while also outlining key directions for future research and industrial application. Full article

Metal packaging materials remain fundamental across food, beverage, pharmaceutical, cosmetic, and technical sectors owing to their combination of mechanical robustness, total light and gas barrier performance, thermal resistance, and established recyclability. Aluminum alloys, tinplate, tin-free steel (TFS/ECCS), stainless steels, metal–matrix composites (MMCs), and metal–polymer or metal–paper laminates define distinct metal-based packaging architectures whose metallurgical and interfacial design governs forming behaviour, corrosion and migration pathways, coating integrity, and mechanical reliability. In this review, these architectures are examined from a materials- and systems-oriented perspective, linking composition, microstructure, processing routes, and surface engineering to functional performance across rigid, semi-rigid, and flexible formats. The analysis also considers the ongoing transition from bisphenol A (BPA)-based epoxy linings to BPA-free and hybrid coating chemistries, the use of nano-structured metallic and metal-oxide surfaces, and the role of composite laminates in which thin metallic foils are combined with polymeric or paper-based structural layers. These material and architectural aspects are discussed together with safety, regulatory, and circularity considerations that increasingly influence the design and selection of metal-based packaging. Ion migration, coating degradation, and corrosion under realistic storage environments are considered in relation to EU, FDA, ISO, and sector-specific requirements, while attention is also paid to the contrast between well-established closed-loop recycling infrastructures for aluminum and steel and the more complex end-of-life management of coated metals and multilayer laminates. The review provides a unified framework connecting materials selection, metallurgical design, processing, performance, regulatory compliance, and sustainability in metal-based packaging systems. Applications spanning consumer goods, pharmaceuticals, cosmetics, and advanced electronics are integrated to support an overall understanding of how metallic and hybrid metal-based architectures underpin functional reliability and life-cycle sustainability. Full article

The effect of alcohol on health is a controversial topic when it comes to the moderate or conscious consumption of fermented beverages. The recent claim by the World Health Organisation (WHO) and the European Heart Network (EHN) that the safe level of alcohol consumption is zero has compromised the efforts of the fermentation scientific community in developing healthier and more sustainable beverages. Therefore, the objective of this review was to assess the scientific background for such a claim that appears to be the result of recent scientific evidence. Using the meta-analytic data supporting WHO and EHN guidelines, it was possible to demonstrate that fermented beverages (e.g., wine and beer) have lower effects compared to spirits, that some population ethnicities have higher sensitivity to alcohol, and that drinking patterns influence the outcomes. Moreover, higher relative risks associated with younger individuals are mostly related to injuries (e.g., car accidents, self-inflicted injuries) and not with diseases. Sequential WHO studies produced significantly higher limits and emphasized that preventive policies should be tailored to populations at higher risk. In conclusion, the statement that “all alcohol is hazardous” has no scientific background and should be understood under the perspective that “one drink is too many and one thousand is never enough” used in alcoholism prevention. Fermentation researchers should continue their efforts on the promotion of healthier lifestyles, sustainable development and on the preservation of cultural heritage under the responsible drinking perspective. Full article

Chinese yam (Dioscorea opposita Thunb.) is a nutrient-rich tuber with recognized health benefits, yet its application in beverage products remains limited due to processing and formulation challenges. In this study, a sequential fermentation strategy was adopted, using Saccharomyces bayanus followed by Lactobacillus brevis to enhance microbial viability and metabolic activity in Chinese yam juice. Samples were collected as an unfermented control (CY), yeast-fermented juice (SP), and sequentially fermented juice (LB). Microbial analysis showed that sequential fermentation supported high LAB viability, reaching 8.92 log CFU/mL in LB, accompanied by a progressive decrease in pH from 5.67 (CY) to 4.27 (LB). Untargeted LC-MS/MS metabolomics identified 1442 metabolites and revealed distinct shifts in the metabolic composition of CY, SP, and LB, indicating stage-dependent modifications of metabolic pathways. Targeted analyses confirmed substantial depletion of sucrose and maltose during fermentation, while trehalose accumulated from undetectable levels in CY to 5.23 mg/g in SP and 7.49 mg/g in LB. Organic acid profiling demonstrated marked increases in lactic and succinic acids, consistent with microbial carbohydrate metabolism. Total phenolic and flavonoid contents increased by 58% and 30%, respectively, while antioxidant capacity (DPPH, ABTS, and FRAP) improved by up to 120% after sequential fermentation. The final fermented beverage (LB) contained a low ethanol concentration of 0.8% (v/v). Sensory evaluation indicated that sequential fermentation improved the overall flavor, aroma, and acceptability of the Chinese yam juice. These findings demonstrate that sequential fermentation with S. bayanus and L. brevis effectively enhances the bioactive composition and antioxidant potential of Chinese yam juice, supporting its development as a functional fermented beverage. Full article

Background: 3D-printed resin composite and hybrid ceramic materials are widely used in prosthetic dentistry for their esthetic, mechanical advantages, and digital compatibility, though their surface properties may be affected by drinking habits. This study aimed to evaluate the influence of a carbonated nutritional beverage multivitamin drink (Oronamin C) on the surface microhardness, roughness, solubility, and color changes in a recently introduced 3D-printed resin composite (Permanent Crown Resin), hybrid ceramic material (Vita Enamic) and a nanohybrid resin composite (Luna). Methods: A total of 120 disk-shaped specimens were distributed according to the type of material into three groups (n = 40). These were divided into four subgroups of specimens for each test (n = 10). The specimens were examined before and after immersion in Oronamin C solution for 12 days. Results: The results showed that there was no significant change in surface microhardness and surface roughness in both 3D-printed resin composite and hybrid ceramic after immersion, while microhardness decreased significantly in the nanohybrid resin composite with an increase in surface roughness. Solubility increased significantly in the nanohybrid and 3D-printed resin composites, but not in the hybrid ceramic. All materials presented clinically acceptable color changes, with mean values lower for both nanohybrid and hybrid ceramic. Conclusions: This study concluded that the hybrid ceramic and 3D-printed resin composite exhibited good stability after Oronamin C beverage exposure, whereas the nanohybrid resin composite exhibited the most impairment among all materials. All materials demonstrated clinically acceptable color changes. Full article