Search Results (406)

This study evaluated the influence of sucrose addition on kombucha fermentation and the use of agro-industrial fruit residues (cashew apple bagasse, mango peels, and grape pomace) as natural flavoring agents. Processing parameters, including pH, total soluble solids (TSS), total titratable acidity (TTA), sugar consumption, and the evolution of organic acids, ethanol, and Total Phenolic Compounds (TPC), were monitored during a 9-day fermentation period and subsequent 30-day refrigerated storage period. Fermentation without added sucrose caused a significant reduction in TPC (p < 0.05), suggesting microbial biotransformation and enzymatic cleavage of bonded polyphenols into smaller, more reactive phenolic monomers. During refrigerated storage, the chemical profiles of the developed beverages remained relatively stable, and ethanol concentrations remained below the regulatory limit for non-alcoholic beverages (0.5% v/v or 4.0 g/L). In addition, four commercial kombucha samples were evaluated over the same storage period to compare ethanol stability and regulatory compliance. Sensory analysis showed that visual appearance and complex flavor profiles were mainly driven by fruit matrices, confirming their effectiveness as natural functional and flavoring agents. These findings demonstrate that initial sucrose can be excluded from kombucha brewing, as fruit residues supported late fermentation dynamics without inducing non-compliant ethanol accumulation. Full article

The rising consumer demand for functional, low-alcohol beverages necessitates innovative brewing strategies. This study evaluated germinated Thai glutinous rice (Oryza sativa var. glutinosa, cv. Kheiw Ngu 8974) as a novel malt adjunct for non-alcoholic beer fermented with the probiotic yeast Saccharomyces boulardii. Formulations with germinated glutinous rice to barley malt ratios of 0:100, 40:60, 60:40 and 80:20, designated as R0, R40, R60, and R80, respectively, were systematically analyzed for their fermentation properties, physicochemical properties, bioactive enrichment, volatile compounds, and sensory attributes. Results showed that the high substitution levels in glutinous rice restricted enzymatic saccharification, successfully limiting ethanol accumulation in R60 and R80 to below the 0.5% v/v regulatory threshold. The final ethanol values for R0, R40, R60, and R80 were 1.34 ± 0.04%, 0.65 ± 0.04%, 0.4 ± 0.04%, and 0.13 ± 0.04% v/v, respectively. Although the control formulation (R0) exhibited the highest initial total phenolic content (TPC), antioxidant capacity, and gamma-aminobutyric acid (GABA) levels, S. boulardii fermentation significantly enriched these functional compounds across all adjunct-substituted formulations. Furthermore, gas chromatography–mass spectrometry (HS-SPME-GC/MS) analysis revealed a distinct shift in the volatile profile, with increasing levels of rice substitution resulting in a reduction in fermentation-derived aliphatic esters and a greater relative abundance of hop-derived terpenes and terpenoids. Sensory evaluations indicated that while extreme substitution (R80) negatively impacted color and aroma balance, the 40% and 60% formulations maintained highly acceptable organoleptic profiles. The overall liking scores for R0, R40, R60, R80, and the commercial product were 6.71 ± 1.66, 5.42 ± 1.65, 5.68 ± 1.80, 5.03 ± 1.92, and 6.45 ± 1.65, respectively. In conclusion, integrating a 60% substitution of germinated Thai glutinous rice provides the most balanced formulation among those tested, producing compliant, sensory-acceptable non-alcoholic beer with enhanced bioactive functionality. Full article

Mycotoxins are widely consumed food contaminants. Mechanistic studies support potential carcinogenic effects of mycotoxins in the human intestine, yet no studies have investigated these associations in population-based settings. This study aimed to investigate associations between dietary mycotoxin exposures and colorectal cancer risk. Dietary questionnaire data from the European Prospective Investigation into Cancer and Nutrition (EPIC) were combined with mycotoxin food occurrence data from the European Food Safety Authority (EFSA). Associations between mycotoxin exposures and colorectal cancer (CRC) risk and its anatomical sub-sites were evaluated in multivariable Cox proportional hazards regression models to compute hazard ratios (HR) and their 95% confidence intervals (CI), accounting for potential confounders. Food groups that explained the greatest variation in mycotoxin intakes were cereal-based products, vegetables, non-alcoholic beverages and fruits. For individual mycotoxins, deoxynivalenol (DON) was positively associated with CRC risk (HR top vs. bottom tertiles [T3vsT1] = 1.14; 1.04–1.24), while patulin (PAT) was positively associated with rectal cancer risk only (HR^T3vsT1 = 1.18; 1.05–1.32). Sensitivity analyses indicated differential results for men versus women with significant positive associations for DON and CRC risk found only in men. In conclusion, dietary mycotoxin exposures may be related to higher CRC risk. Further investigation in independent cohorts and through mechanistic studies is warranted. Full article

Background/Objectives: College life shapes the dietary habits and food preferences of young adults by exposure to new foods and independence in dietary choices. This study described and compared self-reported food intakes and perceived dietary changes among International (34%), Multicultural (28%), and non-Hispanic White (38%) students at a Midwest United States university (n = 823; aged 18–34 years; 56% women). Importantly, the analysis extended to distinctions among multiple ethnic subcultures by nativity in the same setting. Methods: Students completed an online survey comprising a dietary fat food frequency questionnaire (FFQ), an acculturation scale, and reported intake patterns for alcohol, caffeinated beverages, four nutrient-rich food groups, and perceptions of cultural foods access and diet change. Results: International student diets had lower percentages of calories from fat (p = 0.006) and they reported less consumption of red meats and hyperpalatable foods compared to US non-Hispanic White and Multicultural students (both p < 0.001). Yet, International students showed the largest increases in intakes of these foods (p < 0.001). Alcohol consumption rose most sharply among US non-Hispanic White students. Multicultural ethnic subgroups had few significant differences. The Asian Indian, East Asian, and Middle Eastern International students showed strong differences in dietary patterns. Acculturation scales were not consistent predictors of food intake for International students. Middle Eastern and East Asian subgroups had the lowest dominant society immersion scores compared to other International students. Conclusions: These findings support the need for disaggregated data by cultural subgroups beyond the ‘international’ classification. Cultural affinity and acculturation have nuanced effects on perceived dietary shifts, underscoring the need for targeted nutrition support for all college students, especially vulnerable International students with limited cultural food access. Full article

Background: Myopia has become a major public health issue for the ocular health of children and adolescents worldwide and has been found to be associated with dietary factors, including the consumption of beverages. However, current research lacks detailed classification and longitudinal analysis of the relationship between different types of commercial non-alcoholic beverages and children’s visual function and related measurements. Methods: From 2021 to 2024, we conducted a four-year cohort study in Shanghai, China, aiming to explore the association between consumption of various commercial non-alcoholic beverages, including sugar-sweetened beverages (SSBs), non-sugar-sweetened beverages (NSSBs), and fruit and vegetable beverages, and the vision of children and adolescents. Participants were surveyed once a year, including the collection of beverage consumption frequency using a semi-quantitative food frequency questionnaire (FFQ), as well as ophthalmological examinations covering binocular uncorrected visual acuity, refraction, and axial length (AL). A total of 5199 participants with complete data were included in the study. Generalized Estimating Equations (GEE) were used to analyze the longitudinal associations between the frequency of consumption of various beverages and myopia as well as vision-related measurements. Results: Among the 5199 participants included in the study, 37.9% were defined as myopic at baseline, with this proportion rising to 65.6% by the end of the study in 2024. Participants with myopia typically had lower consumption frequencies of 100% and non-100% fruit and vegetable juices and higher consumption frequencies of carbonated beverages and milk tea beverages. Increased consumption of 100% and non-100% fruit and vegetable juices was associated with reduced odds of myopia, increased spherical equivalent (SE), and decreased AL in children. In contrast, increased consumption of carbonated beverages, milk tea beverages, and NSSBs was associated with higher odds of myopia, reduced SE, and increased AL in children. Conclusions: Different types of commercial non-alcoholic beverages have varying effects on the vision of children and adolescents. Consumption of carbonated beverages, milk tea beverages, and NSSBs is associated with myopia and AL growth in children, whereas drinking fruit and vegetable juice has been found to be associated with slower myopia progression. Full article

Rapid, low-cost ethanol quantification is vital for beverage quality control, biofuel production, and pharmaceutical applications, yet current approaches are costly, reagent- or label-dependent, or rely on spectroscopy with substantial sample preparation. We introduce a purely cell-based, label-free biosensor that exploits temperature-gradient-induced spontaneous detachment of Saccharomyces cerevisiae from a chip surface. The readout is the detachment half-time, t_d50, derived from time-resolved changes in interfacial thermal resistance, R_th, at the solid–liquid interface. Cells were pre-exposed to ethanol (0–70% v/v) and the detachment kinetics monitored using the heat transfer method (HTM). Under these conditions, cells display a pronounced non-monotonic t_d50 response with a peak around 20% v/v ethanol. Overall, the t_d50 rises from ~45 min (0% ethanol) to ≳10 h (20%) and then decreases, with no detachment at 60% and beyond. Critically, cell quality gates the detachment window. Fresh yeast responds up to ~50%, whereas aged yeast ceases to detach above ~8%, demonstrating a dual-function assay. Complementary measurements show that ethanol decreases surface tension monotonically, as expected, while optical/SEM imaging reveals aggregation above the detachment window. Requiring only a heater and a temperature probe, this platform offers a compact and low-cost strategy for ethanol sensing. Its applicability in a complex matrix is further demonstrated using whiskey diluted to selected alcohol concentrations, which produced responses consistent with the ethanol calibration trend. Potentially, it also offers a thermal assay for real-time monitoring of microbial cell quality across biotechnology and bioengineering applications. Considering ethanol as a proxy for drugs, the strategy may also support label-free drug screening on cells. At a fundamental level, the non-monotonic effect of ethanol, and especially the sharp maximum at 20%, remains unresolved and invites further studies. Full article

Regular consumption of excess sugar is linked to nutrition-based diseases, including gut problems, Non-Alcoholic Fatty Liver Disease, and Type 2 Diabetes Mellitus. Increasing sweetness perception is a novel technique to decrease sugar consumption. This experiment compared the sweetness perception of sweetened and unsweetened almond milk in response to different virtual environments with music and visuals. Two music types, the classical song Goldberg Variations, BMV. 998-Variation 13 and a jazz song generated by AI were used. Additionally, fall and spring forest backgrounds were generated by the Blockade Labs 3D image generator. Each participant tasted sweetened and unsweetened almond milk in music-only, background-only, and combination music and background environments. Results revealed significant differences in sweetness ratings for music type (p = 0.015) and between milk types (p < 0.001). Viscosity rating differed significantly between backgrounds (p = 0.04) and by milk type (p < 0.001). Liking ratings varied significantly between backgrounds (p < 0.001) and between music genres (p = 0.011). The results suggest that altering music and background may be a strategy to change sweetness and viscosity perception in unsweetened beverages. Full article

Background: Fibromyalgia is a chronic pain disorder. Patients often introduce lifestyle changes, including dietary modifications and physical activity, after diagnosis to alleviate symptoms. However, real-world patterns of these post-diagnostic adaptations remain poorly understood. Methods: An exploratory cross-sectional study was conducted in 88 patients with fibromyalgia using a study-specific questionnaire. Spearman correlation and network analysis were applied to assess relationships between lifestyle changes. K-means clustering was used to identify adaptation patterns. Differences in symptom severity were evaluated using the Kruskal–Wallis test and regression analysis. Results: Participants most frequently increased vegetable and water intake and reduced consumption of meat, alcohol, and sugar-sweetened beverages. Network analysis revealed structured co-occurrence patterns among dietary changes. Three clusters were identified: minimal (n = 47), selective (n = 27), and comprehensive (n = 14). No significant association was found between adaptation patterns and symptom severity (p = 0.53). Conclusions: Patients with fibromyalgia may adopt structured, non-random lifestyle changes following diagnosis. These findings provide a data-driven perspective on real-world behavioral adaptation patterns and highlight the need for longitudinal research to better understand their potential role in disease management. Full article

Background/Objectives: Physical activity is a cornerstone of preventive health, yet its practice often coexists with the consumption of alcoholic beverages like beer and wine. While these beverages contain bioactive compounds with potential health properties, alcohol itself carries significant risks. This systematic review aimed to synthesize and critically assess the evidence on physical activity and beer and wine consumption. Specifically, we examined their combined effects on metabolic syndrome components (body composition, blood pressure, lipids, glucose metabolism); inflammation and oxidative stress markers; mental health outcomes (cognitive function, mood, sleep); and physical performance, neuromuscular recovery, and fluid balance. Methods: Following a pre-registered protocol (PROSPERO: CRD420261281945), a systematic search of PubMed/MEDLINE, Scopus, and SPORTDiscus was conducted for studies published between 2000 and 2025. Included studies were randomized controlled trials or observational studies involving physically active adults (aged ≥ 18 years) who consumed beer or wine. Studies focusing solely on sedentary populations were excluded. Outcomes assessed included metabolic syndrome components, inflammation, oxidative stress, mental health, cognitive function, and physical performance. Risk of bias was evaluated using Cochrane RoB 2 for RCTs and ROBINS-I for non-randomized studies. Results: Eight studies were included. Moderate beer or wine consumption did not substantially negate the beneficial effects of exercise on cardiometabolic health, body composition, or cognitive function. Higher alcohol intake was associated with elevated blood pressure. Acute post-exercise consumption of alcoholic beer impaired rehydration and neuromuscular recovery, whereas non-alcoholic beer did not. Conclusions: Given the small number of studies and risk of bias, these findings should be interpreted with caution. In physically active populations, moderate beer or wine consumption does not clearly undermine the benefits of regular exercise on metabolic syndrome components (body composition, blood pressure, lipids, glucose metabolism). No additional benefits on inflammation or oxidative stress were observed, nor on mental health outcomes (cognitive function, mood, or sleep). However, acute post-exercise alcohol intake impairs rehydration and neuromuscular recovery, whereas non-alcoholic beer represents a safer alternative. Full article

Background/Objective: Rapid, validated dietary screening tools are lacking for individuals with spinal cord injury (SCI), where routine clinical check-ups do not allow sufficient time for extensive dietary assessments typically required to evaluate adherence to dietary recommendations. We developed a 15-item dietary screener (SCI NutriTool) and evaluated its accuracy in classifying non-adherence to a healthy food pyramid compared with a validated food frequency questionnaire (FFQ). Methods: The SCI NutriTool was developed through literature review and expert consensus. In a validation study, 51 adults with SCI (mean age 57.0 years; 76.5% men; 68.8% traumatic injury) completed the SCI NutriTool twice and a validated 97-item FFQ, which served as the reference method. Results: The SCI NutriTool demonstrated substantial variability in performance across food groups, reflecting its domain-specific screening properties. Sensitivity was high for fruits and vegetables (91.7%), protein-rich foods (90.5%), and sweetened/alcoholic beverages and snacks (82.4%), with relatively high positive predictive values (PPV: 73.7–90.5%), supporting the tool’s ability to identify individuals who are likely non-adherent and may benefit from further nutritional assessment or counselling. In contrast, for starchy foods and nuts, oils, and fatty spreads/sauces, sensitivity was low (20.0% and 50.0%), while specificity was modest. This indicates that the tool performs better in correctly identifying adherent individuals in these domains, which is reflected in higher negative predictive values (NPV: up to 94.1%). However, the low sensitivity suggests that individuals with non-adherence may be missed, limiting the tool’s usefulness as an early screening trigger for these food groups. Conclusions: The SCI NutriTool’s performance varies across food groups, demonstrating a stronger ability to identify non-adherence in protein-rich foods, fruit and vegetables, sweetened and alcoholic beverages, and snacks, but limited discriminatory capacity for others. In particular, it is not suitable for screening non-adherence to starchy foods and fats. Accordingly, it is best used as a triage tool to guide further dietary assessment and targeted nutritional interventions rather than as a standalone diagnostic instrument. Full article

Background: Migration from low- and middle-income to high-income settings is often accompanied by dietary and lifestyle changes that may increase long-term risk of non-communicable diseases. African migrants represent a growing but under-studied population in Australia, with limited evidence on post-migration nutrition transitions and associated chronic disease risk. This study examined changes in diet and lifestyle among Nigerian-born adults before and after migration to Australia and explored any association with chronic diseases. Methods: A pilot cross-sectional study was conducted among adults who migrated from Nigeria to New South Wales, Australia, between 1992 and 2019. Data were collected via a culturally adapted, self-administered online questionnaire assessing socio-demographic characteristics, dietary intake, lifestyle behaviours, and self-reported chronic conditions in the 12 months immediately before and after migration. Descriptive statistics (frequencies and proportions) and inferential analyses (Chi-square tests, McNemar test, and the Bowker test) were used to compare pre- and post-migration behaviours and examine associations with chronic disease outcomes. Results: Ninety-three participants completed the survey (mean age 37.0 ± 7.2 years; 50.5% male). Post-migration, regular breakfast consumption declined (−24.3%), while irregular eating (low and moderate) patterns increased (+7.6% and +16.7%). Regular vegetable intake improved (+5.4%), whereas fruit intake remained low (13.0%). Regular consumption of Nigerian local foods decreased markedly (−53.7%), while regular intake of meat (+18.5%), dairy foods, fats (+14.3%), and non-alcoholic beverages increased (+22.8%). Salt use shifted away from the highest-risk category (−22.2%), and smoking and alcohol consumption remained low and stable. Self-reported chronic conditions were uncommon; hypertension (6.5%) and obesity (5.4%) were the most frequently reported. Conclusions: Nigerian migrants in Australia experience substantial post-migration dietary and lifestyle transitions that may elevate long-term chronic disease risk despite a currently low reported disease burden. Early, culturally responsive nutrition and lifestyle interventions are needed to support healthy adaptation and prevent the progression of cardiometabolic conditions in this growing migrant population. Full article

Background/Objectives: The presented study aimed to understand the relationship between knowledge, attitudes, and practices, as well as consumers’ preferences for the consumption of Spirulina-enriched fruit and vegetable juices. Methods: A survey about the consumers’ attitudes towards consumption of algae in general and especially Spirulina was conducted to better understand the target groups and marketing strategies for this novel non-alcoholic beverage product. Knowledge–Attitude–Practice (KAP) model in combination with structural equation modelling (SEM) was applied to test the hypothesised relationships between the variables. Additionally, consumers’ preference test was done using a seven-point hedonic scale and ranking of the six juice samples: plain sour cherry juice (SC1), sour cherry juice with 0.8% (SC2) and 1.6% (SC3) of blue Spirulina powder; plain tomato juice (T1), tomato juice with 0.8% (T2) and 1.6% (T3) of blue Spirulina powder. Results: The SEM results showed that there is a limited direct impact of knowledge on social motivation, while personal behaviour strongly predicts social motivation. Namely, perceived nutritional value and health benefits were shown to be the main factors for consumers’ willingness to drink Spirulina-enriched juice. Conclusions: The result of the consumer preference evaluation exposed that the juices containing sour cherry and Spirulina achieved better sensory acceptance and ranking than those containing tomato, pointing out the importance of the product matrix for achieving consumer acceptance. Full article

During alcoholic fermentations, some non-Saccharomyces yeasts are often displaced by Saccharomyces cerevisiae. It remains unclear whether this displacement is mediated by metabolites produced by S. cerevisiae or depends on cell–cell contact. This study evaluated the effects of extracellular metabolites produced by S. cerevisiae on the growth and fermentative performance of Kluyveromyces marxianus isolated from mezcal fermentations. The development of both yeasts was evaluated in monocultures and in co-cultures with physical contact. Indirect interaction was also tested by exchanging cell-free fermented media. The growth and fermentative response of K. marxianus in cell-free S. cerevisiae-fermented medium showed modulation that depended on the growth phase during which the exchange was performed. The exchange performed at 6 h (exponential phase) limited the maximum growth of K. marxianus and resulted in lower fermentative performance. When the exchange was done during the stationary phase (17.5 h), K. marxianus exhibited a longer stationary phase and better fermentative performance. Finally, when the exchange was performed at 24 h (the beginning of the death phase), the effects on survival and fermentative performance were less pronounced. Furthermore, co-culture with cell–cell contact showed that direct competition and/or mechanisms dependent on physical contact intensify the displacement of K. marxianus. The results show that direct cell–cell contact promotes greater inhibition of K. marxianus by S. cerevisiae, which is relevant for the design of mixed fermentations aimed at achieving a greater contribution of non-Saccharomyces yeasts to the organoleptic characteristics of alcoholic beverages. 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

Although alcohol consumption is prohibited in Saudi Arabia, methanol poisoning outbreaks continue to occur, largely through surrogate or non-beverage alcohols. To date, systematic forensic documentation of methanol-related fatalities in Saudi Arabia remains limited. This study presents a comprehensive post-mortem series of methanol-related deaths investigated in Jeddah and characterizes the demographic patterns, circumstances of death, post-mortem interval (PMI), and methanol distribution across multiple biological matrices. In total, 34 post-mortem cases with toxicologically confirmed methanol exposure were retrospectively examined. Methanol and ethanol levels in blood, urine, vitreous humor, bile, gastric contents, and selected tissues were quantified using a validated headspace gas chromatography–flame ionization detection method. Decedents were aged 18–73 years (median, 34.5 years), with a marked predominance of young-to-middle-aged men. PMI ranged 1–15 days (median, 2 days), and evidence of putrefaction was present in approximately one-third of the cases. Most deaths were classified as accidental and primarily occurred in private residences. Two distinct outbreak periods (2018 and 2022) were identified; values tended to be higher in 2018, but the differences were not statistically significant. NaF-preserved blood, urine, and vitreous humor were informative in non-decomposed cases, whereas vitreous humor and solid organs, particularly the liver and kidneys, retained quantifiable methanol in putrefied bodies. Ethanol was detected in a minority of cases and was considered a secondary or contributory finding. This study provides an important forensic baseline dataset for methanol-related fatalities in Saudi Arabia and underscores the need for continued surveillance and preventive measures. Full article