Search Results (235)

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

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

Coffee is one of the most widely consumed beverages worldwide, primarily due to the stimulating effects attributed to its caffeine content. However, excessive intake of caffeine results in negative effects, including palpitations, anxiety, and insomnia. Therefore, low-caffeine coffee has captivated growing consumer interest, highlighting its significant market potential. Traditional decaffeination methods often lead to non-selective extraction, resulting in a loss of desirable flavor compounds, thereby compromising coffee quality. In recent years, microbial fermentation has emerged as a promising, targeted, and safe approach for reducing caffeine content during processing. Additionally, mixed-culture fermentation further enhances coffee flavor and overcomes the drawbacks of monoculture fermentation, such as low efficiency and limited flavor profiles. Nonetheless, several challenges are yet to be resolved, including microbial tolerance to caffeine and related alkaloids, the safety of fermentation products, and elucidation of the underlying mechanisms behind microbial synergy in co-cultures. This review outlines the variety of microorganisms with the potential to degrade caffeine and the biochemical processes involved in this process. It explores how microbes tolerate caffeine, the safety of metabolites produced during fermentation, and the synergistic effects of mixed microbial cultures on the modulation of coffee flavor compounds, including esters and carbonyls. Future directions are discussed, including the screening of alkaloid-tolerant strains, constructing microbial consortia for simultaneous caffeine degradation for flavor enhancement, and developing high-quality low-caffeine coffee. Full article

The singular biodiversity of the Brazilian Caatinga inspires innovative solutions in food science. In this study, we evaluated the prebiotic potential of honeys produced by Apis mellifera in the Pajeú hinterland, Pernambuco, Brazil (Caatinga Biome), with different floral origins: Mastic (Aroeira), Mesquite (Algaroba), and mixed flowers. These were used to formulate synbiotic and alcoholic beverages fermented by Saccharomyces boulardii CNCM I-745. Static and dynamic simulations of the human gastrointestinal tract (GIT) were used, as well as physicochemical, rheological, and microbiological analyses. The results revealed that honey positively influences the viability and resilience of probiotic yeast, especially honey with a predominance of Algaroba, which promoted the highest survival rate (>89%) even after 28 days of refrigeration and in dynamic in vitro simulation of the GIT (more realistic to human physio-anatomical conditions). The phenolic composition of the honeys showed a correlation with this tolerance. The use of complementary methodologies, such as flow cytometry, validated the findings and highlighted the functional value of these natural matrices, revealing an even greater longevity potential compared to conventional microbiological methodology. The data reinforces the potential of the Caatinga as a source of bioactive and sustainable compounds, proposing honey as a promising non-dairy synbiotic vehicle. This work contributes to the appreciation of the biome and the development of functional food products with a positive social, economic, and ecological impact. Full article

Background: Prostate cancer is a leading malignancy among men globally, with its incidence expected to rise due to aging populations and shifting lifestyles. While established risk factors include age, ethnicity, and genetics, the role of modifiable dietary factors, particularly sugar intake, remains less clear. Emerging evidence suggests that high sugar consumption may promote carcinogenesis through insulin resistance, chronic inflammation, and hormonal dysregulation. This systematic review aimed to evaluate the current evidence on the association between dietary sugar intake and prostate cancer risk. Methods: A systematic search was conducted across six databases for observational studies published between January 2005 and April 2025. Eligible studies assessed the associations between quantitative sugar intake and prostate cancer outcomes. Screening, data extraction, and a risk of bias assessment (using ROBINS-E) were performed independently by multiple reviewers. Results: Six studies met the inclusion criteria, comprising four prospective cohorts, one case–control study, and one cross-sectional study, with a combined sample of 11,583 men from the USA, Canada, Sweden, and France. Three studies reported a significant positive association between a high intake of dietary sugars and prostate cancer risk, two found no association, and one showed mixed findings depending on the type of sugar. Heterogeneity in the exposure assessments and confounder control limited the comparability. Conclusions: This review suggests a possible association between high dietary sugar intake and increased prostate cancer risk, especially from added sugars and sugar-sweetened beverages. However, inconsistent findings and methodological limitations highlight the need for robust, prospective studies with standardized assessments to understand this relationship better. Full article

Background: The majority of Australian children exceed the World Health Organization’s recommended dietary intake of free sugar, particularly through the consumption of sugar-sweetened beverages. Front-of-pack nutrition labels increase perceived risk and deter the consumption of sugar-sweetened beverages. However, past studies of young children have focused almost exclusively on a parent’s choice of beverage for children. This study investigated the influence of four label designs (text-based warning, tooth decay pictorial, teaspoons of sugar, and Health Star Rating) on the beverage choices of N = 1229 Australian children (aged 4–11 years) and their parents. Methods: In an online vending machine scenario, parent–child dyads were separately asked to select which beverage they would choose for themselves before and after being randomised to one label condition. The beverages displayed included 100% fruit juice, soft drink, soft drink with a non-nutritive sweetener, flavoured milk, plain milk and bottled water. Beverage healthiness was determined by a 1–10 rating based on a review by a panel of experts (10 dietitians and nutritionists). Results: Mixed-model ANOVAs showed that for parents, each label design performed comparably; however, for children, small but significant differences were seen in the effectiveness of different label designs, with the teaspoons of sugar label, text-based warning, and tooth decay pictorial found to be more impactful in promoting healthier drink choices than the Health Star Rating. Conclusions: These findings can inform public health advocacy efforts to improve food labelling and could be incorporated into educational resources to help children understand the nutritional profiles of different sugary drinks. Full article

Electrifying urban last-mile logistics is an important step towards reducing carbon emissions which requires replacing conventional vehicles with low-carbon alternatives that offer comparable operational and cost characteristics. This study presents a methodology for evaluating the feasibility of electrifying an urban delivery fleet, using data from a major beverage company in Seville as a case study. Applying a fleet and route optimization algorithm for various vehicle combinations, we demonstrate that emerging electric vehicle options, combined with a redesigned fleet mix and an optimized routing, can already enable cost-efficient electrification of distribution activities in the city centre. Furthermore, our analysis suggests that full electrification of the company’s local distribution network may be possible by 2030, depending on the availability of larger electric trucks. Our results show that currently available electric vehicles can fully substitute conventional options in the case study context, with higher capital costs offset by lower energy costs in most cases. The electrification of urban logistics can yield significant environmental benefits, particularly if powered by a clean energy mix. Full article

Polyethylene terephthalate (PET) is commonly used in beverage container manufacturing; however, its classification as a single-use plastic significantly contributes to environmental pollution. Improper disposal results in enduring contamination of both terrestrial and marine ecosystems, which poses ecological and health risks. Among the disposal methods, recycling, incineration, and landfilling, only recycling promotes a circular economy by reducing reliance on landfills, alleviating emissions, and conserving fossil resources. This study employs the life cycle assessment (LCA) method to evaluate the environmental impacts of three PET bottle recycling facilities in Taiwan, considering collection, transportation, and processing in the system boundary. It also assesses the effects of raw material composition, comparing transparent, colored, and mixed PET bottles. The results indicate that facilities processing colorless PET have lower environmental damage values (16.6–18.1 mPt·kg⁻¹ of recycled flakes) than those handling colored and oil-trapped PET (25 mPt·kg⁻¹) due to higher energy demands and poly aluminum chloride usage in wastewater treatment. Granulation was identified as a significant environmental hotspot for recycled PET pellets, with a damage value of 35 mPt·kg⁻¹. Integrating renewable energy and recycled PET into PET bottle manufacturing could significantly reduce their environmental impacts. Policy recommendations include adopting renewable energies as the source energy, calibrating the use of chemicals in recycling facilities, and mandating minimum recycled content in PET products to enhance circularity. Full article

Background and Aims: Non-alcoholic beers (NABs) are gaining popularity as alternatives to alcoholic beverages, yet their metabolic and health effects compared to no consumption of these drinks remain unclear. Material and Methods: The investigator-blinded, single-center, randomized study compares the effects on the metabolism, health, and gut microbiome of the daily consumption of different NABs—pilsener, mixed beer, and wheat beer—on glucose and fat metabolism, body composition, and liver function in 44 healthy young men. The participants consumed 660 mL of one of these beers or water daily for 4 weeks. We measured indicators of glucose and lipid metabolism, liver enzymes, body composition, and the composition of the gut microbiota. Results: The findings revealed that mixed beer increased fasting glucose and triglycerides, and wheat beer increased insulin, C-peptide, and triglycerides. The intake of pilsener and water decreased cholesterol and LDL levels without significantly affecting glucose metabolism. Biomarkers of liver damage such as M30 lowered in water and pilsener, while ALT and AST lowered in mixed beer. The pattern of the gut microbiota also changed, as pilsener lowered Firmicutes and increased Actinobacteria. Conclusions: In summary, consumption of NABs, especially mixed and wheat beers, exerts an unfavorable metabolic impact on glucose and fat, while pilsener and water are more favorable from a metabolic perspective. We concluded that the metabolic alterations seen are probably due to the caloric and sugar content in NABs, rather than polyphenols. The chronic effects of NABs on health should be evaluated in future studies. Full article

The rising interest in functional fermented beverages, such as kombucha and water kefir, has stimulated research into their health benefits. This study aimed to investigate the combined bioactive potential of kombucha and water kefir by fermenting a novel medium prepared by mixing them in a 1:1 v/v ratio. The fermentation process involved using both SCOBY and water kefir grains (WKGs) separately, as well as co-cultivation, to explore the bioactive properties of the three fermented beverages. Samples were analyzed at 24, 48, and 72 h for changes in pH, microorganism growth, and concentrations of flavonoids and phenolics. Antioxidant activity was assessed using DPPH, ABTS, and FRAP tests, alongside colorimetric analysis and enzyme inhibition assays against α-amylase, α-glucosidase, and lipase. The results demonstrated that longer fermentation times increased both bioactive compound content and antioxidant capacity. The highest phenolic concentration was found in the WKG-fermented mixture (47.58 ± 2.13 mg GAE/100 mL), while the highest iron-reducing capacity was observed in the product fermented with both WKGs and the co-culture of SCOBY-WKGs. Additionally, SCOBY fermentation showed significant inhibitory activity (over 70%) against digestive enzymes. These findings suggest that co-fermenting kombucha and water kefir represents a promising alternative to traditional water kefir, with improved bioactive compound profiles. Full article

Background: In response to criticism and limitations of the Nutri-Score Nutrient Profiling Model (NS-NPM), the algorithm was updated in 2023. However, its impact on beverage classification remains partially assessed. Objective: This study aimed to compare the nutritional profiles of beverages marketed in Spain using the original and updated NS-NPM algorithms. Methods: Nutritional data for 3432 beverages in the “Drink Base” database were analyzed using both the 2015 (original) and 2023 (updated) NS-NPM versions. Results: The 2023 update showed significant changes compared to the 2015 version. Updated scores particularly increased for artificially sweetened beverages (+190.3%), milkshakes (+98.9%), nut-based beverages (+343.9%), cereal-based beverages (+651.3%), and the mix of plant-based beverages (+733%), leading to a less healthy classification. Conversely, scores decreased for fruit juices (−12.7%) and alcohol-substitute beverages (−8.2%), while legume-based beverages maintained their classification with minimal score variation (−1.4%), raising questions about the treatment of free sugars. The remaining beverage categories experienced score changes that did not alter their classification. Conclusions: The 2023 NS-NPM algorithm improves beverage classification by refining the differentiation of sugar-sweetened and artificially sweetened beverages, improving consumer guidance. While it increases discrimination, challenges remain in the classification of plant-based beverages and fruit juices. These findings highlight Nutri-Score’s impact on industry reformulation and its potential as a public health tool to promote healthier beverage choices. This study provides novel evidence on how the updated Nutri-Score algorithm may influence consumer perception and food policy in the Spanish context. Full article

Antioxidants counteract the harmful effects of free radicals on metabolism and prevent fatty food degradation during processing and storage. The Fe³⁺-reducing assay, based on reduction of ferric ions (Fe³⁺) to ferrous ions (Fe²⁺) in the presence of antioxidants acting as reducing agents, is widely recognized and used to evaluate the antioxidant capacity of various biological samples, including plant extracts, food, beverages, and pharmaceuticals. Reduction of Fe³⁺ to Fe²⁺ is also crucial in biogeochemical cycling, microbial metabolism, and industrial applications. This review comprehensively describes the Fe³⁺-reducing assay, its adaptation to different analytes, identification of the most potent antioxidants, and optimization of measurement techniques. It outlines the chemical and fundamental principles of Fe³⁺ reducing ability, along with an in-depth analysis of Fe³⁺-reducing activity, covering biochemical mechanisms, microbial contributions, analytical methods, and practical applications along with recent advances and future perspectives in Fe³⁺ reduction research. The assay is straightforward, testing compounds or plant extracts are mixed with an Fe³⁺ solution, and their absorbance is measured after a specific incubation period. Despite significant advancements in analytical instrumentation and techniques, this method remains largely unchanged. Full article

Background: The colour of tea beverages during processing and storage significantly influences their visual quality. However, natural pink tea products are rare. This study investigated the mechanism behind the pink colouration in the mixed infusion of Biluochun (a green tea) and rosemary. Methods: Infusions of Biluochun (B), rosemary (R), and their mixture (BR), brewed with boiling water for 10 min, were analysed using liquid chromatography-mass spectrometry (LC-MS). Additionally, the pH value and tea pigment content were measured. Results: A total of 134 differential metabolites (DEMs) were detected. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis showed that phenylalanine metabolism and tyrosine metabolism pathways were enriched with abundant DEMs. Some amino acids in BR showed degradation. The content of pelargonin, a compound in the anthocyanin biosynthetic pathway, was significantly elevated in BR compared to that in B and R. DEMs related to fatty acid metabolism were at low levels in BR. Other compounds, such as quercetin, caffeate, rosmarinic acid, and isoferulic acid, were also more abundant in BR. No significant differences in pH value and tea pigment content were found among the three infusions. Conclusions: A model of pink colouration formation in BR was proposed based on the results of this study. Some substances in Biluochun and rosemary were released during the brewing process. Tyrosine was converted into p-coumaric acid, which further reacted to form pelargonin. Pelargonin, an orange-red (pH ≈ 5.0) anthocyanin, was the primary contributor to the pink colouration in BR. Additionally, p-coumaric acid formed co-pigments such as quercetin, caffeic acid, rosmarinic acid, and isovaleric acid. These co-pigments stabilised or enhanced the colour of pelargonin through co-pigmentation. The findings provide a theoretical basis for optimising tea processing techniques and improving quality control in beverage production. Full article

Sea buckthorn juice (SBJ) has a sour taste and can lead to the demineralization of tooth enamel when consumed over a long period of time, whereas fermentation reduces the acidity of sea buckthorn juice, improves its taste, and enhances its antioxidant activity. Flavor components are important factors that affect the quality of fermented beverages. Yeast is one of the most important factors affecting the flavor of beverages during the fermentation process, where yeast converts sugars into alcohol and produces flavor substances. Therefore, two commercial yeast strains, Angel RW and Angel RV171, were selected in this study for the single and mixed bacterial fermentation of sea buckthorn juice (FSBJ). Physicochemical analyses showed that RV171-FSBJ had the highest total reducing sugar (0.069 ± 0.02 g/L) and total acid content (1.86 ± 0.03 g/L), as well as the highest fermentation efficiency and free radical scavenging capacity (1,1-diphenyl-2-picrylhydrazyl (DPPH) 98.54 ± 0.03%, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) 88.35 ± 0.14%, ·OH 48.61 ± 0.4%). RWRV-FSBJ had the highest content of functional compounds (total flavonoid content (TFC): 176.09 ± 0.44 μg/mL; total phenolic content (TPC): 157.9 ± 1.35 μg/mL; total anthocyanin concentration (TAC): 0.04 ± 0.004 μg/mL) and good color (L* 50.53 ± 0.04, a* 27.98 ± 0.04, b* 173.64 ± 0.34). Among the three FSBJs, a total of 54 volatile compounds were identified, with RV171-FSBJ having the highest content of volatile compounds. OAV analysis showed that 15, 14, and 11 volatile compounds of RW, RV, and RWRV, respectively, were greater than 1. Among them, ethyl hexanoate had the highest OAV, followed by ethyl isovalerate, phenylethyl alcohol, and 3-methylbutyl 3-methylbutanoate, which are characteristic flavor substances common to FSBJ. Full article

The blueberry fruit (Vaccinium corymbosum L.) exhibits a high content of bioactive compounds, including anthocyanins, that can be used as pigmenting agents, but they are mixed with sugars, which can hinder their utilization. The objective was to evaluate the use of aqueous two-phase extraction aided by centrifugation to separate bioactive compounds, particularly anthocyanins, from blueberry fruits, considering the reduction of sugars, for their use as pigmenting agents in a food product. A mixture of trisodium citrate (Na₃C₃H₅O(COO)₃; Na₃Cit) and polyethylene glycol ([HO-(CH₂CH₂O)n-CH₂OH]; poly (ethane-1,2-diol); PEG) with a molecular weight of 4 kDa was used. Based on the cloud point method, a binodal diagram was developed. After the evaluation of several systems with composition located on a tie line, conditions were identified to form biphasic systems with phases of equal volume. Passive sedimentation for 0, 15, and 30 min, followed by centrifugation and also passive sedimentation for 24 h without centrifugation, were evaluated. A system with 17.73% Na₃Cit, 21.33% PEG, 30 min of passive sedimentation, and 15 min of centrifugation at 2940× g produced an extract with a high concentration of soluble phenols (0.353 mg/mL) and anthocyanins (0.202 mg/mL) and, likewise, high antioxidant activity (910.0 mmol gallic acid equivalents per mL), with reduced sugar content, which demonstrated to have the potential to pigment food beverages with a reddish tone. Full article