Search Results (1,181)

This study presents an E-nose system for the identification and classification of volatile compounds in traditional Filipino alcoholic beverages, Basi, Bignay, Lambanog, and Tapuy. The system utilizes a gas sensor array composed of MQ3, MQ6, MQ8, MQ135, and MQ136 sensors, and implements a Support Vector Machine (SVM) algorithm with principal component analysis for classification and dimensionality reduction. The experimental process involves three main phases: absorption, data acquisition, and desorption. A total of 225 training samples per class and a total of 20 testing samples were used, evenly distributed among all classes. The SVM model achieved an accuracy of 85%, highlighting its effectiveness in distinguishing between the beverages. This work contributes to the advancement of low-cost, sensor-based solutions for quality control, standardization, and the cultural preservation of traditional Filipino wines. Full article

Background: Gastroesophageal reflux disease (GERD) is a common digestive disorder with a substantial impact on quality of life. Emerging evidence suggests that dietary patterns and lifestyle behaviors are associated with the occurrence and severity of GERD symptoms; however, integrated data from Romania remain limited. Objective: The aim of this study was to evaluate associations between pro- and anti-inflammatory dietary patterns, lifestyle-related behavioral factors, and the presence and severity of gastroesophageal reflux symptoms in an adult Romanian population. Methods: A national cross-sectional observational study was conducted using a self-administered online questionnaire. All participants included in the study reported a prior diagnosis of gastroesophageal reflux disease (GERD), and participant classification was based exclusively on current symptomatology assessed using the GERD-Q score. Therefore, comparisons were not performed between patients and a healthy population, but rather between individuals at different stages of clinical expression of the same condition, characterized by a fluctuating course. The instrument included standardized GERD-Q items for symptom assessment, together with questions regarding dietary intake and lifestyle behaviors. Pro-inflammatory (PRO), anti-inflammatory (ANTI), and combined (PRO–ANTI) dietary scores were established. Statistical analyses included comparative and correlational tests as well as multivariable logistic regression models. Results: Among the 340 participants included in the study, 72.4% reported symptoms consistent with GERD according to the GERD-Q score. A higher pro-inflammatory dietary score was significantly associated with GERD, with participants in the highest PRO category showing more than a fourfold higher likelihood of GERD in multivariable analyses. Consumption of spicy foods and carbonated beverages was associated with an increased risk of GERD in univariate analyses; however, these associations did not remain significant in multivariable models. Late meals (defined as consumption of one’s last meal of the day less than two hours before bedtime) were independently associated with GERD. Combined analyses indicated a higher risk among participants who reported eating late meals, particularly when combined with large evening meals. Most foods considered protective, along with classical lifestyle factors (smoking, alcohol consumption, and sleeping position), were not independently associated with GERD. Conclusions: These findings suggest that overall dietary patterns with pro-inflammatory potential and meal timing in relation to the sleep–wake cycle may be more consistently associated with GERD symptoms in this sample than isolated food items or traditional lifestyle risk factors. Nutritional and behavioral interventions focused on improving overall dietary patterns and avoiding late meals may represent potential strategies for GERD management. Full article

Over the past decades, plastics have been increasingly employed to package foods and beverages. Furthermore, foods, nowadays, are kept in contact with plastics for far longer periods than ever before. A number of conventional polymers, i.e., polyethylene (PE), Polypropylene (PP), Ethylene Vinyl Acetate (EVA), Εthylene vinyl alcohol (EVOH) polystyrene (PS), Polyvinyl chloride (PVC), Polyvinylidene chloride (PVDC), polyethylene terephthalate (PET), Polycarbonate (PC), polyethylene naphthalate (PEN), Polyamides (PAs), Polyacrylonitrile (PAN) as well as biodegradable polymers-[Polylactide (PLA)] are used commercially in food packaging applications. Potential interaction of food with the packaging container includes: permeation, migration and flavor scalping. Most food and beverage containers are lined with plastics mainly polyolefins, which due to their low polarity tend to absorb volatile compounds of similar polarity. Absorption of flavor compounds by polymers involves both partitioning and diffusion through the plastic. Absorption is influenced by (i) polymer properties such as polarity, morphology, glass transition temperature, density, free volume, crystallinity and surface area, (ii) flavor compound properties such as structure, concentration, and polarity, and (iii) external factors such as temperature, time of contact, relative humidity and the proximity of other compounds. Based on the above, it is apparent that flavor scalping should be among one of the food packaging industry priorities in order to efficiently preserve the quality of packaged food flavor. This review highlights the various factors affecting the scalping process, as well as the consequences of flavor scalping in various food and beverage commodities. The review covers the period 1990–2925 and used the LitChemPlast data base for literature search. Full article

Watermelon juice is a nutritious yet highly perishable beverage. Conventional thermal pasteurization ensures safety but degrades heat-sensitive nutrients, color, and flavor. Induced electric field (IEF) is an emerging technology that inactivates microorganisms while better preserving quality. However, its effects on the comprehensive quality retention of watermelon juice during storage remain underexplored. This study investigated the efficacy of IEF treatment on the microbial inactivation and quality preservation of watermelon juice during 25 days of storage at 4 °C. Freshly extracted watermelon juice was subjected to low-temperature IEF at 65 °C (IEF1) for 101 s and 60 °C (IEF2) for 88 s, with conventional pasteurization (65 °C, 30 min) as a control. The results showed that no colonies were detected in the IEF2 group throughout the 25-day storage period. Both IEF treatment and pasteurization effectively inhibited juice acidification. Soluble solids content and electrical conductivity remained stable under refrigeration, and the IEF group showed slower and more controllable acidity on day 25. Notably, the IEF1 group retained the highest lycopene content at the end of storage, while the IEF2 group maintained the highest total phenolic content (TPC). Furthermore, IEF treatment effectively mitigated color deterioration and preserved carbohydrate stability during refrigeration. Flavor analysis revealed that the taste profile of the IEF2 group at the initial storage stage closely resembled that of fresh watermelon juice. Over the 25-day period, the relative content of key volatile compounds characteristic of fresh watermelon decreased by only 3.64% in the IEF2 group. Full article

5-Hydroxymethylfurfural (5-HMF) and the mycotoxin patulin (PAT) serve as crucial chemical markers for evaluating the quality and safety of fruit-derived beverages, particularly pomegranate juice. This study aimed to quantify the occurrence of 5-HMF and PAT in commercial reconstituted pomegranate juices and assess the associated dietary exposure risks. A total of 154 commercial samples, collected from a Turkish processing facility during the 2024–2025 production seasons, were analysed using high-performance liquid chromatography with diode-array detection. 5-HMF was detected in 152 samples (98.7%) at concentrations ranging from 1.03 to 10.79 mg/kg, with only two samples (1.3%) exceeding the critical threshold of 10 mg/kg. PAT was found in 57 samples (37.0%), with concentrations between 3.61 and 50.69 µg/kg, and only one sample (0.6%) exceeded the European Union maximum level established for fruit juices. Estimated mean daily intakes for adults and children ranged from 0.374 to 2.362 and 1.139 to 8.546 µg/kg bw/day for 5-HMF, and from 0.001 to 0.006 and 0.002 to 0.021 µg/kg bw/day for PAT, respectively. Risk characterisation based on hazard quotient values indicated that PAT exposure did not pose a significant health risk for either population group, highlighting the overall safety of the analysed products. Full article

Rising consumer demand for functional beverages has accelerated the development of health-promoting, fruit-based ready-to-drink (RTD) products. This study investigated the effects of incubation temperature (50–80 °C) and time (60–240 min) on pectinase-assisted extraction (0.1% v/v) of date palm (Phoenix dactylifera L., Bahi variety) juice and subsequently formulated antioxidant-rich RTD beverages by blending the optimized extract with quince and jujube juices. The optimal extraction condition (50 °C, 60 min) was selected based on maximizing bioactive compound recovery rather than yield, achieving total phenolic content of 326.33 mg GAE/100 mL, total carotenoid content of 1.08 mg β-carotene equivalents/100 mL, and strong antioxidant activity (DPPH: 514.06; FRAP: 595.38 µmol TE/100 mL). Although maximum yield (81.25%) was obtained at 60 °C for 240 min, functional quality was prioritized. Six RTD formulations were developed using a constrained simplex-lattice mixture design. All blends exhibited significantly enhanced phenolic content, carotenoids, and antioxidant capacity compared to the control, while pH and acidity remained stable (p > 0.05). Sensory evaluation indicated that the formulation containing 70% date palm, 15% quince, and 15% jujube achieved the highest acceptability (6.50). These findings highlight the potential of this tri-fruit blend as a functional RTD beverage, warranting further studies on shelf-life stability. Full article

The present study aimed to investigate the migration of potentially hazardous compounds from plastic food packaging into edible oils, bottled water and soft drinks available on the market in the Republic of Moldova. GC–MS screening was applied to identify plastic additives and unintentionally added substances (NIAS). The influence of key extraction parameters, including solvent type, extraction time, pH, alcohol content and sugar concentration, was systematically investigated. The optimized procedure demonstrated satisfactory analytical performances, with recoveries ranging from 81 to 96%, repeatability below 5% and detection limits between 0.006 and 0.01 mg/L. To allow a comprehensive assessment of total phthalate contamination, an additional analytical approach based on the hydrolysis of phthalate esters and the determination of o-phthalic acid using capillary electrophoresis with spectrophotometric detection was proposed. The method showed a linearity range of 0.1–5.0 mg/L and a limit of quantification of 0.07 mg/L. The combined chromatographic and hydrolysis-capillary electrophoresis approaches provide a reliable tool for the integrated determination and evaluation of phthalate residues in aqueous-alcoholic systems and beverages, accessible to laboratories performing food quality control. Full article

Rakı, a traditional distilled beverage produced from grapes, holds significant economic importance in Türkiye; however, comprehensive consumer-focused sensory research remains limited. This study aims to determine the aroma profile, sensory characteristics, and consumer preferences of commercial rakı to guide producers in aligning product characteristics with consumer expectations. Nine commercial rakı samples were evaluated. The aroma composition was analyzed using SBSE-GC-MS. Sensory attributes were assessed by a trained panel through descriptive analysis (DA) and by 100 consumers utilizing the Check-All-That-Apply (CATA) method alongside a liking test. Eighty-one aroma compounds were identified, predominantly the phenylpropanoids trans-anethole and estragole, with monoterpenes and sesquiterpenes dominating the secondary profile. Integrating instrumental data with DA evaluations suggests that anethole and sesquiterpenes likely contribute to the attributes related to visual coating, body, creamy, mastic, persistency, and complexity. Consumer profiling revealed two distinct preference groups. Older, frequent consumers preferred complex, high-alcohol profiles with trigeminal harshness and visual glass coating, whereas younger, casual consumers preferred smoother rakı with a traditional white appearance, reacting negatively to “boiled aniseed” flavors and the yellowish tint of oak-aged versions. The CATA technique effectively distinguished these profiles. To enhance overall product quality, producers should eliminate “boiled” defects and adjust sensory profiles: complex products for experienced consumers and visually traditional, smooth profiles for younger consumers. According to current knowledge, this is the first study to employ the CATA method alongside consumer profiling and preference mapping in the sensory evaluation of rakı. Full article

Flocs, visible particles formed in sugar-sweetened beverages, reduce clarity and consumer acceptance of products. Their presence can be caused not only by different types of trace impurities in the sugar but also by interactions among beverage components. In this review, scientific reports on acid beverage flocs (ABFs) and alcohol flocs are summarized, the main pathways for their formation are described, and practical options for detecting them and preventing their formation in beverages are compiled. Using Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) 2020 and related guidance, literature searches of Scopus, Web of Science (WoS), PubMed, Food Science and Technology Abstracts (FSTA), CAB Abstracts, and International Commission for Uniform Methods of Sugar Analysis (ICUMSA) resulted in the inclusion of 56 studies. In various types of beverages, complexes formed between proteins (Ps) and polyphenols (PPs) often initiate haze and floc formation, while polysaccharides (dextran, pectin, and starch), silica or silicates, and inorganic ions influence charge balance, particle bridging, and floc growth rate. Ethanol in alcohol beverages can further destabilize colloids and promote aggregation. For beet sugars, saponin–protein interactions are a likely pathway for the formation of ABF, but the available evidence is not consistent. In cane sugars, the reported roles of proteins, polysaccharides, silica, and starch in floc formation vary considerably between studies. For quality assurance, ICUMSA floc tests (GS2-40 and GS2-44) should be complemented by turbidity or haze measurement and colloid characterization such as light scattering, ζ–potential, and infrared IR-based analytical methods supported by chemometrics. Risk mitigation works best as a two-level strategy that combines impurity removal during sugar production and stabilization steps in beverage formulation and storage, including the use of clarification agents and control of pH, temperature, ionic strength, and oxygen exposure. Standardized reporting and validation of rapid predictors against ICUMSA benchmarks remain essential. Full article

Wine sensory analysis traditionally relies on complex terminology. This can be challenging to non-expert consumers, particularly regarding mouthfeel sensations. Despite the importance of the latter in determining wine quality and typicity, they lack standardized classification. In this study, we developed and validated a simplified framework for wine taste evaluation that is accessible to consumers with limited tasting experience. The Delphi technique was applied across multiple rounds with a panel of 18 wine experts, primarily sommeliers with experience of diverse consumer profiles. Through an iterative process, attributes were selected from the existing literature and systematically evaluated for relevance, clarity, and accessibility. The validated framework comprises four dimensions: basic tastes (sweetness, acidity, bitterness, salinity, fruitiness); astringency (hardness, dryness, texture); tactile sensations (tingling, warmth, body); and overall evaluation (complexity, balance, taste persistence, alcohol perception). Each attribute includes accessible descriptions and measurement scales anchored with familiar food references to support comparative cognitive processes. All proposed attributes achieved over 85% expert consensus. This framework provides a practical tool that bridges technical wine terminology and everyday consumer language to facilitate communication between industry professionals and consumers. Furthermore, it enables more reliable sensory evaluations in future research and can potentially be extended to other beverages. Full article

Global demand for sustainable protein has intensified amid environmental, public health, and ethical concerns surrounding conventional animal agriculture. Edible mushrooms have emerged as promising next-generation protein sources, delivering 19–35% protein (dry weight) with complete essential amino acid profiles and digestibility rates of 60–80%. Beyond protein, mushrooms provide bioactive compounds, including β-glucans, ergothioneine, phenolic acids, and vitamin D₂, supporting immunomodulatory, antioxidant, and anti-inflammatory functions. Enzymatically derived bioactive peptides further demonstrate antihypertensive and antimicrobial activity. This review systematically examines mushroom protein properties, processing technologies, and product performance across three application categories: meat analogs, functional snacks, and beverages. Advanced processing technologies including high-moisture extrusion, ultrasonic-assisted extraction, and microencapsulation have improved bioactive preservation and digestibility. From an environmental perspective, mushroom cultivation requires 85–90% less water and land than animal agriculture, with 80% fewer greenhouse gas emissions. However, critical gaps remain: extraction efficiency varies 3-fold across studies, only 15–23% of commercial products are supported by clinical trials, and techno-economic analyses are largely absent. Standardized processing protocols, large-scale clinical validation, and harmonized quality standards are essential to establish mushrooms as viable, commercially scalable protein alternatives. Full article

Background: Circular economy (CE) practices, such as glass bottle refilling, are critical to the beverage industry’s sustainability. However, coordinating manufacturer marketing efforts with collector reverse logistics investment remains a strategic challenge. Methods: This study develops a Stackelberg game-theoretic model featuring a manufacturer and a collector. The model incorporates communication effort as a demand driver and analyzes the role of bottle quality (damage rates) and the reusable bottle unit cost on the optimal decisions of the players and the collection rate. Results: Equilibrium analysis shows that the quality of the reusable bottle and the rate of bottle damage are crucial in reducing the operational costs of the refilling program. Additionally, these factors significantly influence the decisions made by manufacturers and collectors regarding their investments in communication and collection systems. Conclusions: The study demonstrates that successful refilling requires strategic coordination between manufacturers and collectors, particularly in terms of communication and investment in reverse logistics. Managerial insights indicate that investing in the quality of bottles is the key factor for achieving joint profitability. Full article

Stevia rebaudiana Bertoni is a strategically important perennial crop because it is the main botanical source of steviol glycosides, a group of high-intensity, non-caloric sweeteners increasingly demanded by the global food and beverage industry. Despite the rapid expansion of stevia cultivation, commercial production remains strongly dependent on a narrow genetic base, particularly on clonally propagated cultivars such as ‘Morita II’, which has long served as the industrial benchmark because of its favourable rebaudioside A profile and processing consistency. This dependence has raised concerns about limited adaptive capacity, genetic erosion and restricted long-term breeding progress. In this review, we provide an integrated and critical synthesis of current knowledge on the genetic diversity of S. rebaudiana, the biosynthetic and regulatory architecture of steviol glycosides, and the conventional and emerging strategies available for crop improvement. Unlike previous reviews, this article explicitly connects domestication-driven genetic bottlenecks, wild germplasm mobilisation, metabolic pathway regulation, advanced analytical phenotyping and precision breeding into a single systems-oriented framework. We examine the roles of wild germplasm, somaclonal variation, polyploidy, molecular markers, omics-assisted approaches and transgene-free genome editing as complementary tools to broaden the stevia breeding base while preserving industrial quality standards. We finally propose an integrative roadmap for the sustainable genetic improvement of stevia, positioning ‘Morita II’ not as an endpoint, but as a benchmark within a broader diversification strategy. Full article

Kombucha is a fermented tea beverage produced through the metabolic activity of a symbiotic culture of bacteria and yeasts (SCOBY). Although consumer demand for kombucha has increased substantially, the influence of fermentation conditions on product quality remains insufficiently understood. This study evaluated the effects of fermentation temperature and time on the physicochemical properties of kombucha. A total of 20 L of kombucha was prepared using black tea (10 g/L) and sucrose (70 g/L). After filtration, the mixture was adjusted to pH 4.14 and inoculated with SCOBY. Fermentations were conducted at three temperatures (23, 25, and 28 °C) and at three time points (7, 11, 15 days). Following fermentation, pH, viscosity, soluble solids (°Brix), titratable acidity, color, and concentrations of lactic and acetic acids were quantified. The main results showed that pH decreased progressively with increasing fermentation temperature and time (from 3.47 at 23 °C/7 days to 2.96 at 28 °C/15 days). Concentrations of lactic and acetic acids increased with fermentation time, consistent with fermentation progression. Response surface modeling (RSM) indicated nonlinear interactions between time and temperature for pH and viscosity. Overall, the results identified fermentation parameters that enhanced desirable kombucha attributes, providing a scientific basis for formulation and process optimization in commercial production. Full article

Health-promoting foods are attracting growing interest as complements to pharmacological interventions, particularly when incorporated into bioactive-enriched functional foods. The date palm (Phoenix dactylifera L.) plays a key socio-economic role in arid and semi-arid regions, and is widely recognized for its high nutritional value, functional attributes, and therapeutic potential. Date fruits and their processing by-products, particularly the seeds, are a rich source of essential nutrients, dietary fiber, and diverse phytochemicals with documented antioxidant, anti-inflammatory, antidiabetic, and antimicrobial properties. This narrative review summarizes the latest evidence from experimental, preclinical, and emerging clinical studies on the nutritional composition, phytochemical profile, and biofunctional properties of dates and their derivatives, with particular emphasis on seeds as a significant processing by-product. Recent advances in their valorization for food applications, including bakery products, dairy products, beverages, meat products, confectionery, and active packaging, are critically discussed, as are their emerging uses in the pharmaceutical and related industries. Particular attention is given to their potential to improve the nutritional quality, functional performance, sensory attributes, and shelf life of food products. Overall, date fruits and their by-products are cost-effective, natural, and sustainable ingredients for developing value-added functional foods. Their efficient valorization offers promising strategies for reducing waste, implementing circular economy principles, and meeting the increasing consumer demand for healthier products. This review highlights the need for multidisciplinary research and innovation to advance sustainable by-product utilization, improve agro-industrial waste management, and expand the range of high-value applications for date fruits and seeds, thereby contributing to global food security, economic development, and improved public health. Full article