Search Results (432)

In the context of natural beverages used for human nutrition, our study explored the potential of Myrcianthes hallii leaves (rich in bioactive compounds) as a raw material for the production of non-traditional craft beer. We hypothesized that the phenological stage affects essential oil yield and bioactivity, which in turn influences the functional properties of fortified beer. In our case, M. hallii leaves collected during the flowering stage yielded the highest amount of essential oil (0.5 v/m/%) and exhibited the greatest concentrations of total phenolics (7.7149 ± 0.02143 mg GAE/mL) and flavonoids (1.6531 ± 0.03355 mg QE/mL), correlating with increased antioxidant capacity. These findings suggest this stage as the most suitable period for harvesting M. hallii leaves for nutraceutical and pharmaceutical applications. This non-traditional beer demonstrated notable antioxidant activity, and sensory analysis revealed high acceptance regarding aroma, taste, and color, supporting its potential as a functional beverage. Full article

Spirit drink, known in Central and Eastern Europe as ‘okowita’ (its official designation is ‘spirit’), is obtained by distilling fermented plant raw materials. Unlike vodka, which is produced from highly purified ethyl alcohol of agricultural origin, ‘okowita’ is characterised by the preservation of the natural aromatic and flavour compounds originating from the raw material and produced during the process of alcoholic fermentation. The study aimed to assess the impact of production technology on the quality of potato spirits. The effects of the methods used for the pretreatment of raw material, starch hydrolysis and fermentation, and yeast strains were examined in relation to the fermentation efficiency and the chemical composition of the distillates. The yeast strains were the key factor determining fermentation efficiency. The SafSpirit and Pinnacle yeast strains provided the highest fermentation yields (85.0–97.7% of the theoretical), while the Ethanol Red strain provided the lowest yield (<83%). No advantage of separate hydrolysis and fermentation (SHF) over simultaneous saccharification and fermentation (SSF) was observed. A characteristic feature of potato distillates was their high isobutyl alcohol content, ranging from 557 to 1437 mg/L of 100% v/v alcohol, i.e., more than twice that of 3-methyl-1-butanol. Methanol concentrations remained below the limit specified in EU Regulation 2024/1143 (≤1000 g/hL of 100% v/v alcohol). The results are promising in terms of the potential for the production of craft potato spirit drinks. Full article

The aim of our study is to investigate the factors that drive craft beer consumption choices in Italy. To this end, we simultaneously analyze purchase intentions and actual craft beer consumption. The theoretical approach took into account the main doctrinal frameworks, particularly those most widely used in marketing studies. Through PLS-SEM analysis (partial least squares structural equation modeling), we examine how consumption habits, liking, appeal, territorial identities, and perceived quality shape intentions and also the actual behavior of Italian consumers towards craft beer. The results highlight how attractiveness and interest in the craft beer phenomenon, lifestyle, and curiosity for new flavors and aromas demonstrate an openness to craft beer and a new cultural identity among consumers. In many cases, respondents stated that they wanted to support local craft breweries and the local economy. Consumer trust in agri-food products is closely linked to their perception of authenticity and compliance with quality and safety standards. A better understanding of these aspects could help everyone involved in the entire supply chain implement more effective and targeted campaigns. Full article

In the production of modern nongxiangxing daqu, mechanical stamping is utilized to compact raw materials into daqu bricks. Nevertheless, variations in stamping frequencies may modify the initial physicochemical properties of daqu, which in turn influence its physicochemical and biochemical parameters, and ultimately affect the quality of baijiu. This study systematically evaluated daqu samples prepared with different stamping frequencies (2 to 5 cycles) in terms of (1) physicochemical and biochemical parameters, (2) volatile compound profiles, (3) microbial community dynamics, and (4) interspecific interactions. The results showed that with the increase in stamping frequency, the moisture content, fermentative power, esterifying power, and liquefying power of daqu were all enhanced, with respective increases of 20.11%, 67.16%, 12.24-fold, and 36.27%. Specifically, the relative abundances of Weissella, Lactobacillus, Aspergillus, and Rasamsonia in daqu exhibited a significant increase with the elevation of pressing cycles. With the reduction in stamping frequency, the primary producers of flavor compounds shifted gradually from bacteria to fungi. These findings verify that stamping frequency exert a substantial regulatory impact on the physicochemical and biochemical parameters, microbial community dynamics, accumulation of flavor substances, and abundance of functional enzymes in daqu. Through a systematic elucidation of the mechanistic links between stamping parameters and daqu functionalities, this research offers actionable insights for optimizing industrial pressing processes and establishes a scientific basis for modern daqu production. Full article

Non-food geographical indications (GIs) are emerging as strategic policy instruments in the European Union after Regulation (EU) 2023/2411 extended protection to craft and industrial products. While the literature on agri-food GIs is extensive, empirical and comparative evidence on non-food GIs remains scarce and fragmented. This study addresses this gap by constructing a harmonised dataset, combining 132 registered and 380 potential non-food GIs identified by EUIPO (512 in total across the EU). Using secondary institutional data, descriptive and comparative statistics, and a hierarchical clustering (Ward, squared Euclidean distance) on normalised indicators total GIs, GIs per million inhabitants (GI/POP), and GIs per € billion of GDP (GI/GDP), the analysis identifies three country typologies differing by scale and intensity. Results reveal a strong geographical concentration in Southern Europe but also unexpectedly high intensity in smaller or mid-sized economies such as Portugal, Cyprus, and Slovenia. A forward-looking scenario analysis based on Cost of Non-Europe (CoNE) estimates suggests that the full implementation of the new Regulation could generate 284,000–338,000 new jobs and € 37–50 billion in additional intra-EU trade. The study contributes to EU policy debates by introducing comparative indicators (GI/POP, GI/GDP) as monitoring tools for evidence-based policymaking and by highlighting the role of non-food GIs as hybrid institutions connecting industrial competitiveness, cultural identity, and sustainability transitions. Full article

This research delves into the central position of digital technology as a stimulator of sustainable economic advancement. This study examines the complementary convergence of policy structures, law, and environmental economics that unleashes this advancement. This research finds and explores converging strategies in tapping digital innovation towards sustainability goals through benchmarking China, the EU, and the USA. This study bridges a gap in the literature since it undertakes a systematic, cross-disciplinary analysis and offers policymakers valuable inputs to craft effective strategies leveraging technology to a prosperous, sustainable world future. The results prove that new technologies enhance environmental law efficacy, transparency, and enforcement. It provides a prospective framework integrating digital solutions into policy and legal design, connecting economic growth with environmental degradation. Imperial methods in the form of qualitative research grounded on literature review, secondary data, green growth sustainable development, circular economy project studies, and smart conurbations to evaluate the efficacy of digital policy machinery indicate that digitally empowered policies significantly enhance resource productivity, maximise environmental taxation and cap-and-trade instruments, and enhance green innovation. This paper concludes with a policy road map for integrating digital to achieve synergistic economic and environmental objectives, calling for a new paradigm in environmental economic policy and law. Full article

Visual virtuality can be seen as involving the processing and perception of pictorial images. The production of such representations has a longer history than speculations about their perception. Pictorial images of objects and scenes lack two dimensions present in their subject matter—depth and motion. Instruments to investigate stereoscopic depth and apparent motion were invented in the early 1830s. Wheatstone devised stereoscopes and conducted experiments with them; Plateau and Stampfer independently crafted devices for presenting sequences of slightly different patterns that created the impression of motion. Wheatstone later proposed how moving and stereoscopic images could be combined. Thereafter, interpretations of virtual depth and motion perception became more concerned with central processing rather than being based on geometrical optics. Full article

In light of a Volatile, Uncertain, Complex and Ambiguous (VUCA) world, the need for employee adaptability is a critical capacity to navigate challenges and facilitate employees thriving in organizations. One important capacity, systems intelligence, captures employees’ ability to think, adapt and act effectively in interactions with systems. In a three-wave longitudinal study, we examine the relationship between systems intelligence (SI), job crafting (JC), and job performance (JP) over time. We employ the job demands-resources model to demonstrate that SI increases JP, hypothesizing that job resources, as manifested in JC, act as mediator between personal resources (SI) and JP. Data were collected from employees in Pakistan working across the banking, telecommunications, information technology, and engineering sectors. In the first wave, 303 participants completed the survey using validated self-report measures, followed by 212 in the second wave, and 99 in the third wave, each two months apart. Our findings show that systems intelligence at Time 1 was positively related to job performance at Time 3 but not Time 2. We found no significant association of SI at Time 1 with JC at Time 2 or Time 3. JC at Time 2 did not mediate the effects of SI at Time 1 on JP at Time 3. However, JC (T1 & T2) had a significant positive effect on JP (T2 & T3). Overall, our findings suggest that the pathways from systems intelligence and job crafting to job performance are independent. This dual pathway to performance has important theoretical implications as well as practical implications for organizations. Organizations can improve team and individual productivity by fostering systems intelligence and promoting job crafting behaviours. This research directs the attention of leaders and HR functions to the value of tailored interventions in developing these abilities and achieving long-term success and adaptive performance in the workforce. Full article

This paper presents the development of handmade paper from fique residues, evaluating its technical and environmental viability through a scientific approach aimed at supporting low-income rural communities. The residues were characterized to assess their suitability for papermaking, with fiber crystallinity and chemical structure analyzed using X-ray diffraction (XRD) and ATR-FTIR spectroscopy. Pulps were produced from fique fibers and a 30:70 fique fiber–bagasse blend using a chemical-free mechanical pulping process, designed for easy implementation in rural settings. The effects of dyeing on pulp performance were also examined, and environmental impacts were assessed through a Life-Cycle Assessment (LCA). The average fiber length, diameter, and lumen of fique fibers were 1.83 mm, 26.5 μm, and 17.4 μm, respectively. Handsheets from fique pulp achieved a tensile index of 13.0 N·m/g and a burst index of 1.42 kPa·m²/g, while the fique fiber–bagasse blend reached 11.09 N·m/g and 1.05 kPa·m²/g. The corresponding sheet densities were 0.316 and 0.380 g/cm³. The dyeing process led to a reduction in the mechanical strength of the handmade paper. Environmental analysis indicated that fique tow fiber has a more favorable impact profile than other non-wood alternatives, such as aquatic weed fiber. Compared to results from similar studies, fique demonstrates strong potential as a high-quality, sustainable raw material for artisanal papermaking. These findings support its application in decentralized, eco-friendly production systems, contributing to rural development and circular economy strategies. Full article

Sour beer production is strongly influenced by the choice of lactic acid bacteria (LAB), yet few studies have systematically compared strain-specific contributions under controlled kettle souring conditions. This study evaluated the fermentation performance and flavor-modulating potential of three LAB species—Lacticaseibacillus paracasei, Pediococcus pentosaceus, and Leuconostoc mesenteroides—in sour India Pale Ale (IPA) brewing. Growing assessments showed that P. pentosaceus exhibited the most rapid and stable proliferation, while L. mesenteroides required a longer adaptation period. Acidification trials demonstrated that L. paracasei achieved the lowest pH (3.26–3.43), contributing to intense sourness, whereas P. pentosaceus and L. mesenteroides yielded milder acidity (pH 3.41–3.65). Gas chromatography-mass spectrometry showed that P. pentosaceus and L. mesenteroides produced significantly higher levels of fruity and floral esters, including 2-pentanol propanoate, which was approximately 4-fold higher than in the control. Principal component analysis further distinguished the beers according to their volatile profiles. These findings highlight the strain-specific potential of LAB in sour beer brewing and provide practical guidance for flavor differentiation in craft beer production. Full article

The brewing industry generates significant organic waste, much of which remains underutilized despite its potential for energy recovery. This study assesses the feasibility of anaerobic co-digestion (AcoD) using brewers’ spent grain (BSG) from the craft beer production process and cattle manure from feedlots. Thermogravimetric analysis confirmed similar volatile solids content in both substrates, validating BSG as a viable feedstock. AcoD trials were conducted in 20 L biodigesters under dry and ambient conditions over 40 days. Methane yields reached 25 mL CH₄ gVS⁻¹ at a 1:1 inoculum–substrate ratio fresh matter basis and 67.33 mL CH₄ gVS⁻¹ at 2.5:1, indicating that higher inoculum levels enhance methane production. Kinetic modeling using Modified Gompertz, Logistic, and other microbial growth-based models showed that the Logistic model best represented the methane production trends. The detection of hydrogen sulfide in the biogas emphasizes the need for effective filtration. Overall, this work highlights AcoD as a promising approach for organic waste valorization and renewable energy generation in the craft brewing sector, supporting circular economy practices and contributing to environmental and economic sustainability. Full article

The increasing demand for functional beverages sparked greater interest in health-promoting craft drinks, highlighting the need to optimize production parameters and assess their stability. This study aimed to develop, optimize, and characterize a grape juice-flavored naturally carbonated water kefir, evaluating its sensory qualities, physicochemical and microbiological stability. Fermentation conditions (F1) were optimized using Central Composite Rotational Design, leading to the selection of 24 h at 30 °C with (6.5% w/v) brown sugar, ensuring efficient pH reduction to safe levels. Sensory analysis selected grape juice as the flavoring agent, and a mixture design coupled with the desirability function determined the optimal formulation as 50% kefired water, 46.4% grape juice, and 3.6% water, resulting in high overall sensory desirability. During 42 days of refrigerated storage (4 °C), the beverage exhibited progressive sugar consumption from residual metabolic activity, a dynamic antioxidant profile characterized by increases in total phenolic compounds and FRAP activity, stability in ABTS activity, and decline in DPPH activity. Lactic acid bacteria counts remained stable during storage, while acetic acid bacteria and yeast populations decreased. Furthermore, pH (~3.30) and alcohol content (~1.86 °GL) remained stable, although the latter requires clear labeling in compliance with regulations for similar fermented beverages. Full article

Although vinegar is technically elaborated by a well-known bioprocess, the behavior and function of the microorganisms responsible for its production still need investigation. In vinegars obtained from raw materials and systems typical of Europe, the acetic acid bacteria species Komagataeibacter europaeus predominates due to its particular adaptive metabolism. This work addresses the study of several adaptation mechanisms of K. europaeus during acetic acid fermentation in a submerged semi-continuous production system. The aim is to analyze the molecular response and behavior of this species to increasing acidity gradients, up to 7–8% w/v acetic acid, applying a comparative proteomic approach in three matrices (synthetic alcoholic medium, dark craft beer, and dry fine wine). A total of 1070 proteins are identified, with 174 showing statistically significant changes in abundance (FDR < 0.05), particularly in pathways related to amino acid biosynthesis, fatty acid metabolism, and stress response. The proteomic patterns differ among substrates, with the synthetic alcohol medium inducing stress-related proteins and the dark craft beer enhancing lipid biosynthesis. These observations provide experimental evidence that the fermentation substrate modulates metabolic adaptation in K. europaeus, offering a rational basis for designing fermentation protocols that enhance bacterial resilience, thereby optimizing vinegar production processes. Full article

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

The windowpane oyster (Placuna placenta) is common in coastal areas of the Philippines, thriving in brackish waters. Its shells underpin the local craft industries. While its meat is edible, only small amounts are consumed locally, most going to waste. Utilization of this potential nutrient source is hindered by the lack of information concerning its organic and mineral content, the possible presence of heavy metal ions, and the risk of microbial pathogens. We report extensive analysis of the meat from Placuna placenta, harvested during three different seasons to account for potential variations. This comprises proximate analysis, mineral, antioxidant, and microbial analyses. While considerable seasonal variation was observed, the windowpane oyster was found to be a rich source of protein, fats, minerals, and carbohydrates, comparing well with the meats of other shellfish and land animals. Following pre-cooking (~90 °C, 25–30 min), the standard local method for food preparation, no viable E. coli or Salmonella sp. were detected. Mineral content was broadly similar to that reported in fish, although iron, zinc, and copper were more highly represented, nevertheless, heavy metals were below internationally acceptable levels, with the exception of one of three samples, which was slightly above the only current standard, FSANZ. Whether the arsenic was in the safer organic form, which is commonly the case for shellfish, or the more toxic inorganic form remains to be established. This and the variation of arsenic over time will need to be considered when developing food products. Overall, the meat of the windowpane oyster is a valuable food resource and its current (albeit low-level) use should lower any barriers to its acceptance, making it suitable for commercialization. The present data support its development for high-value food products in urban markets. Full article