Search Results (5,487)

Although beer fermentation has traditionally been carried out with Saccharomyces, the boom in craft brewing has led to the use of non-conventional yeast species for beer production. This group also includes non-Saccharomyces starters, which are commonly used in winemaking and which have different technological characteristics compared to standard representatives of the Saccharomyces genus. One of the important characteristics of the non-Saccharomyces group is the richer enzyme profile, which leads to the production of beverages with different taste and aroma profiles. The aim of this study was to investigate sweet and hopped wort fermentation with seven strains of active dry non-conventional yeasts of Lachancea spp., Metschnikowia spp., Torulaspora spp. and a mixed culture of Saccharomyces cerevisiae and Torulaspora delbrueckii. One ale and one lager active dry yeast strain were used as control strains. The extract consumption, ethanol production, degree of fermentation, pH drop, as well as the yeast secondary metabolites formed by the yeast (higher alcohols, esters and aldehydes) in sweet and hopped wort were investigated. The results indicated that all of the studied types of non-conventional yeasts have serious potential for use in beer production in order to obtain new beer styles. For the purposes of this study, statistical methods, principle component analysis (PCA) and correlation analysis were used, thus establishing the difference in the fermentation kinetics of the growth in the studied species in sweet and hopped wort. It was found that hopping had a significant influence on the fermentation kinetics of some of the species, which was probably due to the inhibitory effect of the iso-alpha-acids of hops. Directions for future research with the studied yeast species in beer production are presented. Full article

Coffee is one of the most widely consumed beverages globally, with over 60% of Americans drinking it daily. This review examines coffee’s multifaceted impact on health and well-being, drawing on decades of research. Overall, the consensus is that moderate coffee intake is more beneficial than harmful across a wide range of health outcomes. Numerous large-scale, prospective cohort studies from around the world have consistently shown that moderate coffee consumption—typically three to five cups per day—is associated with reduced overall mortality and lower risk of major diseases such as cardiovascular diseases, diabetes, stroke, respiratory conditions, cognitive decline, and potentially several types of cancer, including liver and uterine cancers. Both caffeinated and decaffeinated coffee have shown benefits. The addition of sugar and cream to coffee may attenuate coffee’s positive health effects. Despite historical concerns, coffee consumption is not linked to increased risks of cancer, hypertension, or arrhythmia. However, some concerns remain. For pregnant women, coffee consumption should be limited to lower amounts, such that the daily intake of caffeine does not exceed 200 mg/day. Also, excessive caffeinated coffee intake may cause anxiety or sleep disturbances. Coffee’s health-promoting mechanisms include improved glucose balancing, increased physical activity, increased fat oxidation, improved lung function, and reduced inflammation. Beyond mortality and chronic diseases, coffee consumption affects many aspects of well-being: it supports hydration, boosts mental acuity, enhances physical performance, and may aid bowel recovery after surgery. While the field is well-studied via long-term observational cohorts, future research should focus on randomized controlled trials, Mendelian randomization studies, and granular analyses of coffee types and additives. Full article

Climate change has a significant negative impact on agriculture and food production. This trend requires technological development and the adaptation of new technologies in both the grapevine production and winemaking sectors. High temperatures and heat accumulation during the growing season result in faster ripening and a higher sugar content, leading to a higher alcohol content during fermentation. The negative consequences are an imbalanced wine character and consumer reluctance, as lower alcoholic beverages are now in high demand. Over the last decade, several methods have been developed to handle this impact and reduce the alcohol content of wines. In this study, we used the MASTERMIND^® REMOVE membrane-based dealcoholization system to reduce the alcohol concentration in of Pinot gris wines from 12.02% v/v to 10.69% v/v and to investigate the effect on analytical parameters in three steps (0.5%, 1%, and 1.5% reductions) along the treatment. To evaluate the impact of the partial alcohol reduction and identify correlations between the wine chemical parameters, data were analyzed with ANOVA, PCA, multivariate linear regression and cluster analysis. The results showed that except for the extract, sugar content and proline content, the treatment had a significant effect on the chemical parameters. Both free and total SO₂ levels were significantly reduced as well as volatile acid, glycerol and succinic acid levels. It must be highlighted that some parameters were not differing significantly between the untreated and the final wine, while the change was statistically verified in the intermediate steps of the partial alcohol reduction. This was the case for example for n-Propanol, i-Amylalcohol, Acetaldehyde, and Ethyl acetate. The multivariate linear regression model explained 18.84% of the total variance, indicating a modest but meaningful relationship between the alcohol content and the investigated analytical parameters. Our results showed that even if the applied instrument significantly modified some of the wine chemical parameters, those changes would not influence significantly the wine sensory attributes. Full article

Aging in wooden barrels is a proven technique that enhances the sensory complexity of alcoholic beverages by promoting the extraction of volatile and phenolic compounds. While oak has been traditionally used, there is a growing interest in exploring alternative wood species that can impart distinct sensory characteristics and promote innovative maturation processes. This review examines the impact of alternative woods on the aging of beverages, such as wine, cachaça, tequila, and beer, focusing on their influence on aroma, flavor, color, and chemical composition. A bibliometric analysis highlights the increasing scientific attention toward wood diversification and emerging aging technologies, including ultrasound and micro-oxygenation, which accelerate maturation while preserving sensory complexity. The role of toasting techniques in modulating the release of phenolic and volatile compounds is also discussed, emphasizing their contribution to unique sensory profiles. Additionally, regulatory aspects and sustainability considerations are explored, suggesting that alternative woods can expand flavor possibilities while supporting environmentally sustainable practices. This review underscores the potential of non-traditional wood species to drive innovation in the aging of alcoholic beverages and provide new sensory experiences that align with evolving consumer preferences and market trends. Full article

Growing demand for plant-based nutraceuticals drives the need for innovative bioprocessing strategies. This study developed an integrated approach combining germination and Lactobacillus-mediated fermentation to produce a γ-aminobutyric acid (GABA)-enriched functional beverage from brown rice. Systematic screening identified an optimal rice cultivar for germination. Sequential enzymatic liquefaction and saccharification were optimized to generate a suitable hydrolysate. Screening of 13 probiotic strains revealed that a 10-strain Lactobacillus–Bifidobacterium consortium maximized GABA synthesis (12.2 mg/100 g). Fermentation parameters were optimized to 0.25% monosodium glutamate, 4% inoculum, 10 μmol/L pyridoxine hydrochloride, 37 °C, and 24 h. The resulting beverage achieved significantly elevated GABA concentrations while exhibiting low fat (0.2 g/100 g), reduced caloric content (233.6 kJ/100 g), and high viable probiotic counts (2 × 10⁸ CFU/g). This strategy demonstrates significant potential for the scalable production of multifunctional, plant-based nutraceuticals with targeted bioactive components. Full article

The demand for functional beverages is increasing as consumers seek options that offer health benefits, and plant-based beverages are gaining popularity for their associated advantages. The objective of this study was to optimize the formulation of a chickpea and hibiscus beverage to maximize flavor sensory acceptance, antioxidant capacity, and anthocyanin content using a mixture design and characterize the optimal formulation. An extreme vertices mixture design was employed, with fixed proportions of chickpea beverage (66.5%) and inulin (2%), while varying the proportions of hibiscus decoction, monk fruit, and cinnamon powder. Additionally, the Kano model was used to classify the beverage’s attributes. The optimized formulation consisted of 31.41% hibiscus decoction, 0.48% monk fruit, and 0.61% cinnamon powder, achieving 329.2 µmol TE/100 mL (antioxidant capacity), 3.567 mg C3GE/100 mL (anthocyanin content), and a flavor rating of 6.2. The Kano model classified good taste, functional properties, monk fruit sweetening, and chickpeas as attractive attributes, with functional properties obtaining the highest satisfaction index (0.88). These results demonstrate that employing a mixture design is an effective tool to enhance health-related aspects and consumer acceptance. Additionally, the incorporation of the Kano model provides a broader perspective on the development of functional beverages by identifying key attributes that influence product acceptance and market success. Full article

This study aimed to develop a functional powder using whey and milk matrices, leveraging the protective capacity of chia–alginate hydrogels and the advantages of electrohydrodynamic spraying (EHDA), a non-thermal technique suitable for encapsulating probiotic cells under stress conditions commonly encountered in food processing. A hydrogel matrix composed of chia seed mucilage and sodium alginate was used to form a biopolymeric network that protected probiotic cells during processing. The encapsulation efficiency reached 99.0 ± 0.01%, and bacterial viability remained above 9.9 log₁₀ CFU/mL after lyophilization, demonstrating the excellent protective capacity of the hydrogel matrix. Microstructural analysis using confocal laser scanning microscopy (CLSM) revealed well-retained cell morphology and homogeneous distribution within the hydrogel matrix while, in contrast, scanning electron microscopy (SEM) showed spherical, porous microcapsules with distinct surface characteristics influenced by the encapsulation method. Encapsulates were incorporated into beverages flavored with red fruits and pear and subsequently freeze-dried. The resulting powders were analyzed for moisture, protein, lipids, carbohydrates, fiber, and color determinations. The results were statistically analyzed using ANOVA and response surface methodology, highlighting the impact of ingredient ratios on nutritional composition. Raman spectroscopy identified molecular features associated with casein, lactose, pectins, anthocyanins, and other functional compounds, confirming the contribution of both matrix and encapsulants maintaining the structural characteristics of the product. The presence of antioxidant bands supported the functional potential of the powder formulations. Chia–alginate hydrogels effectively encapsulated L. reuteri, maintaining cell viability and enabling their incorporation into freeze-dried beverage powders. This approach offers a promising strategy for the development of next-generation functional food gels with enhanced probiotic stability, nutritional properties, and potential application in health-promoting dairy systems. Full article

Rose hips are rich in polyphenols, making them a promising ingredient for the development of functional fruit-based beverages. This study aimed to evaluate the effect of Pulsed Electric Field (PEF) extraction treatment on rose hip (RH) pulp to enhance the extraction of polyphenols, carotenoids, and volatile compounds. Additionally, this study examined the impact of adding rose hip berries during different stages of carbohydrate fermentation on the resulting phenolic and aroma profiles. A control wort and four experimental formulations were prepared. Rose hip pulp—treated or untreated with PEF—was added either during fermentation or beforehand, and the volatiles produced were analyzed using GC-MS (in triplicate). Fermentation was carried out over 10 days at 20 °C using Saccharomyces cerevisiae and Torulaspora delbrueckii. At a 10:1 ratio, all beverage samples were subjected to physicochemical testing and HPLC analysis for polyphenols, organic acids, and carotenoids, as well as GC-MS analysis for aroma compounds. The results demonstrated that the use of PEF-treated rose hips significantly improved phenolic compound extraction. Moreover, the PEF treatment enhanced the aroma profile of the beverage, contributing to a more complex and appealing sensory experience. This research highlights the rich polyphenol content of rose hips and the potential of PEF-treated fruit as a natural ingredient to improve both the functional and sensory qualities of fruit-based beverages. Their application opens new possibilities for the development of innovative, health-promoting drinks in the brewing industry. Full article

Waste from zinc−carbon batteries poses a serious environmental protection problem. One of the main problems is also the reliable and rapid determination of some compounds that may be present in food and beverages consumed worldwide. This study addresses these problems and presents a possible solution for the electrochemical detection of xanthine using carbon from spent batteries. Cyclic voltammetry and differential pulse voltammetry are electrochemical methods used for the detection of xanthine. The techniques used demonstrate the mechanism of xanthine oxidation in the tested environment. A linear correlation was found between the oxidation current peaks and the xanthine concentration in the range of 5·10⁻⁷ to 1·10⁻⁴ M, as well as the values for the limit of detection and the limit of quantification, 7.86·10⁻⁸ M and 2.62·10⁻⁷ M, respectively. The interference test shows that the electrode obtained from waste Zn-C batteries has good selectivity, which means that the electrode can be used for xanthine determination in the presence of various ions. The data obtained show that carbon sensors from used zinc−carbon batteries can be used to detect xanthine in real samples. Full article

Coffee beverage quality is determined by a complex interaction of genetic and environmental factors, including specific biochemical characteristics. In this context, the present study aimed to estimate the genetic parameters of elite irrigated Conilon coffee genotypes in the Cerrado over two consecutive years based on the biochemical characteristics of the beans, assessed by near-infrared spectroscopy (NIRS). The research was conducted at the Embrapa Cerrados experimental field, using the unit’s elite collection. Levels of chlorogenic acid (5-ACQ), caffeine, sucrose, citric acid and trigonelline were analyzed in the raw beans of 18 genotypes harvested in two consecutive years. Data were subjected to analysis of variance in a time-subdivided plot design, considering genotypes as plots and years as subplots, with means grouped by the Scott-Knott test at 5% significance. Results showed significant genetic variability for caffeine, sucrose and trigonelline, while chlorogenic and citric acid levels did not differ significantly among genotypes. A significant genotype × year interaction was observed for caffeine, sucrose, and 5-ACQ. Estimated heritabilities were high for caffeine (85.5%), trigonelline (80.1%), sucrose (62%) and citric acid (60%). Selection gains were positive for sucrose (5.58%), citric acid (10.01%) and trigonelline (8.27%), and negative for caffeine (−6.87%) and 5-ACQ (−0.47%). It is concluded that among the compounds evaluated, caffeine shows the greatest potential for selection, enabling effective gains in raw bean composition, while sucrose and trigonelline present moderate potential for genetic improvement. Full article

Background/Objectives: Excessive sugar intake through sugar-sweetened beverages (SSBs) has raised global concerns due to its association with various health risks. This study evaluates the effectiveness of nudges—in the form of order placement, variety expansion, and a combination of both—in promoting non-SSB purchases at self-service kiosks, a key environment for SSB consumption. Methods: This study was conducted using a real-world kiosk at food and beverage outlets in South Korea from 28 May to 12 July, 2024. A total of 183 consumers aged 19 to 29 participated in this study. A single kiosk device was used with four screen layouts, each reflecting a different nudge strategy. Participants were unaware of these manipulations when making their purchases. After their purchases, participants completed a survey. All data were analyzed using IBM SPSS Statistics for Windows, Version 29.0. Results: Females reported significantly higher positive attitudes, preferences, and perceived necessity regarding nudges compared to males. In particular, both the single (variety) and combination (order and variety) nudges received positive responses from females (p < 0.001). The combination nudge significantly increased non-SSB purchases compared to the control (p < 0.05) and single (order) nudge groups (p < 0.01), which suggests that combination nudge is effective in promoting healthier beverage choices. Females were also more likely to purchase non-SSBs than males (p < 0.05). Conclusions: The findings suggest that the combination nudge strategy effectively promotes healthier beverage choices in real kiosk settings. Notably, females demonstrate significantly higher positive attitudes, preferences, and perceived necessity regarding nudges compared to males, and are also more likely to purchase non-SSBs. These findings offer valuable insights for real-world applications aimed at encouraging healthier consumption behaviors. Full article

Açaí (Euterpe oleracea) seeds account for up to 95% of the fruit’s weight and are commonly discarded during pulp processing. Roasted açaí seed extract (RASE) has recently emerged as a caffeine-free coffee substitute, although its composition and functionality remain underexplored. This study characterized commercial açaí seed powder and evaluated the effect of temperature on the recovery of total phenolic content (TPC) in the aqueous extract using a Central Composite Rotatable Design (CCRD). An intermediate extraction condition (6.0 ± 0.5 g 100 mL⁻¹ at 100 °C) was selected, resulting in 21.78 mg GAE/g TPC, 36.23 mg QE/g total flavonoids, and notable antioxidant capacity (FRAP: 183.33 µmol TE/g; DPPH: 23.06 mg TE/g; ABTS: 51.63 mg TE/g; ORAC: 31.46 µmol TE/g). Proton Nuclear Magnetic Resonance (¹H NMR) analysis suggested the presence of amino acids, carbohydrates, and organic acids. During in vitro digestion, TPC decreased from 54.31 to 17.48 mg GAE 100 mL⁻¹ when RASE was combined with goat milk. However, higher bioaccessibility was observed with skimmed (33%) and semi-skimmed (35%) cow milk. These findings highlight RASE as a phenolic-rich, antioxidant beverage with functional stability when prepared with boiling water. This is the first study to report the phytochemical profile of RASE and its interactions with different milk types, supporting its potential as a coffee alternative. Full article

This study evaluates the influence of fiber type, geometry, and interfacial behavior on the physical and mechanical performance of cementitious composites reinforced with recycled pulp from beverage cartons (RPBC), bamboo fiber (BF), and eucalyptus fiber (EF) as the sole reinforcing agents. The BF was rounded in shape and had the highest aspect ratio, while the ribbon-shaped EF exhibited the highest tensile strength index. The RPBC fibers were fibrillated and the shortest, with a ribbon shape. Flexural strength results showed that RPBCC achieved a maximum strength that was 47.6% higher than the control specimen (0% fiber), outperforming both BF- and EF-reinforced counterparts. This superior performance is attributed to the higher fibrillation level of the ribbon-shaped RPBC fibers, which promoted better fiber–matrix bonding. As the fiber content increased, the bulk density of EFC and BFC decreased linearly, while RPBC composites showed only a modest decrease in density. Porosity steadily increased in EFC and BFC, whereas a non-linear trend was observed in RPBCC, likely due to its unique morphology and fibrillation. Conversely, EFC exhibited significantly higher maximum fracture toughness (3600 J/m² at 10 wt.%) compared to PBFCC (1600 J/m² at 14 wt.%) and BFC (1400 J/m² at 14 wt.%). This enhancement is attributed to extensive fiber pullout mechanisms and increased energy absorption during crack propagation. Overall, all composite types demonstrated flexural strength values above 4 MPa, placing them in the Grade I category. Those reinforced with 10–14% RPBC exhibited strengths of 11–12 MPa, categorizing them as Grade II according to ASTM C1186-02. Full article

Background/Objective: Food insecurity refers to social or economic challenges that limit or create uncertainty around access to enough food. Among college students, food security status is usually determined with the USDA 10-item Food Security Survey Module, which has not been validated for this population. Nutrition security refers to consistent access to food and beverages that promote well-being, prevent disease, and emphasize equitable access to healthy, safe, and affordable foods. Currently, there is no standardized measure that assesses food and nutrition security tailored to the unique experiences of college students. This study aims to evaluate the validity and reliability of a newly developed College Student Food and Nutrition Security Survey Module (CS-FNSSM). Methods: A mixed-methods approach that combined an online survey with semi-structured cognitive interviews. Participants were students aged 18 and older from U.S. public universities. Quantitative data were analyzed using RStudio (version 4.4.1), and interview transcripts were thematically analyzed. Results: Survey responses were collected from 953 participants, including a subset of 69 participants for reliability testing and 30 participants for cognitive interviews. Rasch analysis showed good item performance and structural validity. The CS-FNSSM demonstrated strong sensitivity (89.09%), specificity (76.2%), moderate test–retest reliability (0.59), and good internal consistency (Cronbach’s alpha = 0.79). Qualitative findings confirmed participant understanding of the items. Conclusions: The CS-FNSSM effectively identifies food and nutrition insecurity, with nutrition security emerging as a key issue. Addressing both is crucial for promoting the overall health and well-being of college students. Full article

PET (polyethylene terephthalate) bottles contain different chemicals that can act as endocrine disruptors. Phthalates and bisphenol A can be found in various foods and beverages packaged in PET packaging or aluminum cans. For some phthalates, the European Union has established specified tolerable daily intakes for humans. This study aimed to establish the changes, types of phthalates (dimethyl phthalate, diethyl phthalate, diisobutyl phthalate, dibutyl phthalate, bis(2-ethylhexyl) phthalate, di-n-octyl phthalate), and bisphenol A concentrations in beer packaged in PET bottles and stored at two temperatures (4 °C and 20 °C) for four months. Beers were obtained from a local brewery after packaging into PET bottles and stored at the designated temperatures. GC-MS analysis was performed to determine phthalates and bisphenol A. Obtained data show that beers packaged in PET bottles can contain significant amounts of bisphenol A, and that their concentration increases with storage time. Phthalates were also identified in the samples, with the highest concentration of bis(2-ethylhexyl) phthalate found in the sample kept at 20 °C after 1 month of storage, sample P5; this concentration was 164.814 µg/L. BPA was recorded with the highest concentration in sample P11, which underwent 4 months of storage at a temperature of 20 °C. Full article