Search Results (315)

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

This study explored the use of fruit- and herb-based powders as fortifying agents in soy- and oat-based beverages. Developed using a New Product Development approach, the powders were derived from underutilized plants rich in bioactives but with limited sensory appeal. Formulations included powders from both widely available fruits, such as apple and pear, chosen for their accessibility and economic relevance, and less commonly consumed fruits, such as Japanese quince, rosehip, and rhubarb, which are often discarded due to sour or astringent flavors. Processing these into powders helped mask undesirable sensory traits and enabled incorporation into beverage matrices. Physicochemical analyses confirmed their technological suitability, while high polyphenol content indicated potential health benefits. Importantly, no process contaminants (furfural, 5-hydroxymethyl-L-furfural, and acrylamide) were detected, supporting the powders’ safety for food use. The integrated application of an electronic tongue and nose enabled objective profiling of taste and aroma. The electronic tongue distinguished taste profiles across formulations, revealing matrix-dependent effects and interactions, particularly with trehalose, that influenced sweetness and bitterness. The electronic nose provided consistent aroma differentiation. Overall, the results highlight the potential of these underutilized plant powders as multifunctional ingredients in plant-based beverage development. They support product innovation aligned with consumer expectations for natural, health-promoting foods. Future work will include sensory validation with consumer panels. Full article

Lulo or naranjilla (Solanum quitoense Lam.) is an Andean fruit with a sour and refreshing flavor, widely used in the preparation of juices and sweets. Despite its potential for international markets, it remains largely unknown outside its native regions, and most existing studies have focused on the whole fruit or its juice. This study investigated the nutritional and phenolic profiles of the peel, pulp, and seeds of S. quitoense using official food analysis methods and chromatographic techniques. In addition, the in vitro antioxidant activity and antimicrobial effects against foodborne fungi and bacteria were assessed. The peel was rich in ascorbic acid (25.2 mg/100 g fw), α-tocopherol (7.9 mg/100 g fw), dietary fiber (16.5 g/100 g fw), macrominerals (Na, Ca, K), and flavonoids (14.2 mg/g extract); the pulp contained high levels of citric acid (4.22 g/100 g fw) and sucrose (2.7 g/100 g fw); and the seeds stood out for their contents of trace elements (Zn, Cu, Mn, Fe), oleic acid, and spermidine-derived phenolamides (37.8 mg/g extract). Hydroethanolic extracts showed antioxidant activity by inhibiting lipid peroxidation and oxidative hemolysis, with the seed extract exhibiting the strongest antifungal effect against Aspergillus versicolor, likely due to its high spermidine derivative content. These findings shed light on the potential of S. quitoense fruit for the development of functional foods, antioxidant-rich beverages, and nutraceutical products. Full article

Adolescence is a critical period for growth and development, yet research on dietary quality and its influencing factors among Senegalese adolescent girls is limited. This study aims to assess dietary quality, with a focus on dietary diversity (DD), and identify its determinants in a nationally representative sample of adolescent girls in Senegal. A cross-sectional study was conducted in 2023 among 600 girls aged 10–19 years. Food intake was assessed over a seven-day period to evaluate DD. Household food security and sociodemographic data were gathered through face-to-face interviews. Half the sample had adequate DD. As for consumption, 80% had breakfast daily, while the same proportion consumed one snack per day. Fruits and vegetables, meat/poultry/fish, and dairy were consumed daily by less than 25% of the sample. Sweet foods, sweet beverages, and salty and fried food were consumed by less than 10% every day. Not having been sick in the past two weeks (Odds ratio (OR): 1.53, Confidence Interval (CI): 1.05–2.22), taking breakfast daily (OR: 1.89, CI: 1.23–2.93) and micronutrients (OR: 2.75, CI: 1.54–4.92), listening to the radio at least once a week (OR: 1.66, CI: 1.05–2.63), and living in a household with access to an improved source of water (OR: 4.13, CI: 2.28–7.49) were positively associated with adequate DD. Overall, the diet of adolescent girls is of poor quality. Potential determinants of their dietary quality should be considered in future nutrition programs and policies to ensure their optimal growth and development. Full article

Introduction: The rising global consumption of sugar-sweetened beverages (SSBs) has paralleled a concerning decline in sperm quality, raising concern about potential dietary impacts on male fertility. Sperm health parameters, including count, motility, and morphology, are critical indicators of reproductive potential and may be adversely affected by excessive sugar intake. This narrative review consolidates the current evidence on the association between SSB consumption and sperm health, highlighting potential biological mechanisms. Methods: A targeted literature search across PubMed, Scopus, and Google Scholar was conducted, utilising keywords “sugar-sweetened beverages”, “sperm health”, and related terms. A total of 11 eligible observational and cohort studies were selected. Studies focusing solely on animal models or unrelated dietary factors were excluded. Results: The primary research consistently reports a negative association between high SSB consumption and sperm parameters, including reduced count and motility, and increased DNA fragmentation. Potential mechanisms include oxidative stress, hormonal dysregulation, and metabolic dysfunction linked to obesity and insulin resistance. However, variability in study design, exposure assessment, and population demographics limits generalisability of the results. Conclusions: The current evidence suggests that regular SSB consumption adversely affects male reproductive health through oxidative damage and hormonal imbalances. These findings underscore the importance of public health strategies to reduce SSB intake, especially among young men of reproductive age. Further longitudinal studies with standardised methodologies, particularly in underrepresented populations such as Asian cohorts, are necessary to establish causal relationships and guide clinical recommendations. Full article

This study is the first to examine the diet and nutritional status of the adult vegetarian and semi-vegetarian population in Serbia, using data from the EFSA EU Menu Food Consumption Survey 2017–2022. The survey included 314 participants (63 vegans, 192 lacto-ovo vegetarians, 50 pescatarians, and 9 flexitarians), aged 18–74 years (166 women and 148 men, with no gender differences in dietary patterns) across all regions of Serbia. Collected data included anthropometrics (BMI) and intake of energy, macronutrients, and specific food groups (assessed through two 24 h dietary recalls). The study revealed multiple nutritional shortcomings across all three dietary patterns. The most significant was an insufficient protein intake (especially among vegans, but also among non-vegans), connected with an unsatisfactory protein quantity, quality, and availability in plant sources. There was also a high fat intake (particularly from omega-6 and trans-fats-rich sources), especially among non-vegans (but also among vegans), while the intake of omega-3 sources was low. Non-vegans consumed less carbohydrates, fiber, vegetables, and fruit, but more sweets, beverages, and alcohol. Our findings highlight the need for improved nutritional education of vegetarians/semi-vegetarians in Serbia and the development of national food system-based guidelines for this population. Full article

Huangjiu is a traditional alcoholic beverage in China, but because of the differences in fermentation conditions and raw materials, how to optimize the flavor quality of Huangjiu is facing challenges. This study used high-throughput sequencing (HTS) to investigate microbial diversity in Huangjiu brewed from glutinous rice from five regions in China. Metabolic pathway annotation, electronic senses, and metabolite analysis elucidated the relationships between rice variety, microbial communities, flavor profiles, and metabolic characteristics of Huangjiu. Statistically significant differences in microbial community structure and flavor profiles were observed across Huangjiu samples (p < 0.05), with ten dominant microbial genera identified. Lactic acid bacteria (LAB) enriched in Guizhou and Hubei were positively correlated with higher organic acid (12.36 and 12.30 mg/mL, respectively) and lower amino acid levels (2985 and 2920 mg/L, respectively), contributing to a more pronounced sourness in these Huangjiu. Conversely, Huangjiu from Zhejiang, Guangxi, and Jilin exhibited higher concentrations of Saccharopolyspora, Saccharomonospora, Saccharomyces, and Bacillus, associated with elevated amino acid (3706, 3695, and 3700 mg/L, respectively) and reduced organic acid levels (10.11, 9.92 and 10.10 mg/mL, respectively), resulting in sweetness and bitterness. These findings provide valuable insights for optimizing Huangjiu flavor and quality through targeted microbial and fermentation management. Full article

Background/Objectives: Artificial sweeteners (ASs) are food additives used to impart sweetness to various food products. Common sweeteners used individually or in combination include acesulfame-K, aspartame, cyclamate, saccharin, sucralose, and neotame. While traditionally considered harmless, emerging research suggest potential health implications. This study aims to analyze commonly consumed food products in Croatia for ASs presence, quantify four ASs, and estimate daily intake of ASs. Additionally, product labeling was assessed for compliance with Regulation 1169/2011 on food information to consumers. Methods: This study assessed the presence of acesulfame-K, aspartame, cyclamate, and saccharin dihydrate in 121 frequently consumed food products from the Croatian market using a high-performance liquid chromatography method. Based on obtained concentrations, data from a parallel consumption study, and existing literature on acceptable daily intake (ADI), we assessed exposure to ASs. Results: ASs were found in a substantial proportion of analyzed products, with multiple sweeteners often present in a single product. Specifically, ASs were detected in 74% of carbonated drinks, 54% of fruit juices, 86% of energy drinks, 70% of high-protein milk products, and 66% of chewing gums. Hypothetical consumption scenarios demonstrated that children, due to their low body mass, are at the highest risk of exceeding ADI values. Conclusions: The widespread presence of ASs in food products raises concerns about excessive intake, particularly among children who frequently consume soft drinks, instant beverages, and protein drinks. These findings highlight the need for further research into cumulative ASs exposure and its potential health effects, as well as the importance of public health strategies to regulate ASs consumption. Full article

Peony mead, an emerging fermented beverage, has attracted attention because of its unique flavor and health benefits. The dynamic changes in sensory quality and the molecular mechanisms involved during post-fermentation are still unclear, limiting its industrial production. In this study, GC-IMS (gas chromatography-ion mobility spectrometry) and UHPLC-MS/MS (ultrahigh-performance liquid chromatography–tandem mass spectrometry) were employed to systematically analyze the variations in aroma and quality of peony mead across aging stages. During the aging process, titratable acid content increased significantly, while soluble solids and reducing sugars decreased. Total phenol content initially rose but subsequently declined. Sensory analysis demonstrated that the sweet–acid balance and polyphenol content were critical in shaping the sensory characteristics of the product. Seventeen key volatile metabolites were identified via GC-IMS, with the 2-methyl-1-propanol dimer/polymer and 3-methyl-1-butanol dimer/polymer serving as potential characteristic markers. These key volatile metabolites underwent physicochemical reactions, yielding complex and coordinated aroma characteristics. UHPLC–MS/MS analysis revealed that nonvolatile metabolites changed significantly, which were driven by nonenzymatic reactions such as redox reactions, hydrolysis, and condensation. In addition, correlation analysis identified mechanisms by which key metabolites potentially contributed to sensory properties such as floral aroma, fruit fragrance, sweetness, sourness, etc. This study provided insights into quality changes during aging and supported the development of high-quality fermented beverages. Full article

Background/Objectives: The factors associated with post-acute sequelae of COVID-19 (PASC) are not yet fully understood in developing countries. Our objective was to investigate the relationship between food consumption and the occurrence of PASC in Brazilian elderly people. Methods: This cross-sectional study included 1322 elderly people aged 60 or over, infected with SARS-CoV-2 in 2020, living in the state of Roraima in Brazil. Using the Brazilian National Food and Nutrition Surveillance System (SISVAN, in Portuguese) tool, food consumption markers were evaluated. The persistence of post-acute sequelae of COVID-19 was assessed three months after SARS-CoV-2 infection. Poisson regression with robust variance was performed to estimate the prevalence ratio (PR) with a 95% confidence interval (95% CI). Results: Fruit consumption [PR 0.92; 95% CI: 0.85–0.99] was associated with a lower occurrence of PASC, with a significant interaction in individuals aged 60 to 69 years old, not hospitalized, and those without chronic kidney disease. In addition, the consumption of sugar-sweetened beverages [PR 1.23; 95% CI: 1.12–1.35], sandwich cookies, sweets, and treats [PR 1.12; 95% CI 1.03–1.22] was positively associated with the occurrence of PASC in the elderly people, with a significant interaction in individuals living in the capital and without hypercholesterolemia. Conclusions: Unhealthy food consumption was associated with PASC in Brazilian elderly people. An improvement in the diet quality of elderly people is necessary to minimize health complications in PASC. Full article

Objectives: Hydration is essential for overall health; therefore, this study aimed to identify associations between hydration status and beverage consumption, anthropometric measures, and urine biochemical analyses in Polish adults. Poland was chosen due to potential regional dietary habits and hydration patterns that may influence hydration status. Methods: A total of 337 participants completed a beverage frequency questionnaire (FFQ). Blood pressure (BP), anthropometric parameters, and body composition were measured. Urine samples were analyzed for specific gravity (USG), osmolality (Uosm), and potential hydrogen value (pH). Hydration status was assessed using the WUT model (weight, urine color, thirst level), classifying participants into two groups: dehydrated (2-3 WUT components) and properly hydrated (0-1 WUT component). Odds ratios (ORs) and 95% confidence intervals (CIs) were calculated. Results: Approximately 50% of participants (n = 165) exhibited dehydration symptoms, including higher thirst levels, darker urine, and elevated USG and Uosm (p ≤ 0.05). Dehydrated individuals more frequently reported fatigue (p = 0.009), headaches (p = 0.024), and heavy legs (p = 0.002). Higher BMI (OR: 1.49), waist circumference (OR: 1.79), USG (OR: 2.29), and Uosm (OR: 1.75) increased dehydration risk. Conversely, greater consumption of tea (OR: 0.52) and non-carbonated mineral water (OR: 0.45), higher total body water (OR: 0.49), and handgrip strength (OR: 0.81) were linked to lower dehydration risk. Four dietary patterns were identified: Reasonable, Unhealthy, Minimalist, and Loving Sweet Beverages. Conclusions: Multifactorial hydration assessment, combined with preventive strategies such as regular fluid intake and weight management, may improve hydration. The WUT model and Venn diagram provide a practical tool for hydration assessment in clinical and public health. Full article

Background/Objectives: Artificial sweeteners are commonly used food additives that provide sweetness without calories. Once considered harmless due to their lack of metabolism, recent studies suggest that they may have unintended effects, potentially stimulating appetite and increasing food intake, leading to weight gain. This study aimed to assess consumer perceptions of artificial sweeteners in food, examine consumption frequencies of products containing them, and explore their potential influence on body mass index. Methods: A cross-sectional study was conducted using two voluntary and anonymous surveys administered via Google Forms. Results: The study included 649 participants: 324 parents of preschool and school-aged children and 325 university and secondary school students. A substantial proportion of parents (59.3%) recognized artificial sweeteners as common sugar substitutes in beverages like juices, soft drinks, and protein drinks. Awareness was notably higher among students (88.9%). While most participants held a negative attitude toward artificial sweeteners, their awareness and engagement with food label reading were low. Multivariate linear regression identified significant associations: Male gender (β = 1.17, p < 0.001) and older age (β = 0.42, p < 0.001) were associated with higher BMI. Additionally, participants who rarely or never consumed carbonated soft drinks had a lower BMI (β = −1.48, p = 0.039), while those who occasionally consumed snacks had a higher BMI (β = 0.51, p = 0.039). Conclusions: This research underscores the urgent need for public health initiatives addressing misconceptions, raising food label reading practices, while encouraging healthier consumption habits through educational campaigns. Additionally, the study’s insights will help assess the potential cumulative health impacts of artificial sweetener intake. Full article

The growing global focus on the adverse health conditions associated with excessive sugar consumption has prompted health and policy organizations as well as the public to take a more mindful approach to health and wellness. In response, food and beverage companies have proactively innovated and reformulated their product portfolios to incorporate low and no-calorie sweeteners (LNCSs) as viable alternatives to sugar. LNCSs offer an effective and safe approach to delivering sweetness to foods and beverages and reducing calories and sugar intake while contributing to the enjoyment of eating. The objective of this paper is to enhance the understanding of LNCSs segmentation and definitions, dietary consumption and reduction guidance, front-of-package labeling, taste and sensory perception and physiology, metabolic efficacy and impact, as well as the overall safety of LNCSs and sugar. Full article

Background: There has yet to be an agreement on which specific socioeconomic status (SES) indicator most effectively reflects disparities in children’s diets. However, children from lower SES backgrounds are particularly vulnerable, as research in other countries indicates that their diets contain fewer fruits and vegetables and more sweetened beverages. This paper aims to evaluate the associations between dietary habits and various SES indicators (education, occupation, income, and household size) among a representative sample of children in Croatia aged 7–10. Methods: Parents of children were asked to complete a questionnaire that contained indicators of their children’s dietary habits and socioeconomic status (n = 5608). Associations between SES and children’s dietary habits were assessed using logistic regression models. Results: The mother and father’s educational attainment were strongly positively associated with breakfast consumption. Children of parents with a lower educational level consumed sweetened beverages, sweet snacks, and fast food slightly more often than children in families with a higher educational background. The mother’s education was inversely associated with vegetable and cereal consumption, while the father’s education was inversely associated with fruit and bakery product consumption. Meanwhile, household income per unit had a significant influence on the consumption of soft drinks and bakery products. Household size had a significant influence solely on sweet snack consumption. Conclusions: Each SES indicator showed an independent association with at least one particular dietary habit, except for the parent’s employment status. Full article

This study was focused on the production of fermented whey beverages (goat—sweet or sour whey, and cow—sweet or sour whey) enriched with organic fruit juices: sea buckthorn or rosehip. Our research included trials with unpasteurized whey and the combination of this whey with organic sea buckthorn and wild rosehip juices, fermented with lactic acid bacteria. Assessments of the physicochemical, rheological, and microbial properties of the above-mentioned beverages were conducted. Our findings indicated that the addition of organic fruit juices significantly improved the properties of the fermented whey beverages. Microbiological safety was ensured, with low levels of pathogenic microorganisms detected. The incorporation of organic cow’s and goat’s whey, combined with organic fruit juices, not only enhanced the health benefits but also diversified the available range of functional dairy products on the market. The additional goal of this study was to utilize liquid whey, commonly considered a waste in organic farms, and transform it into a valuable product, offering a wider variety of fermented beverages to consumers. This research also addresses the scale limitations of organic farms in whey processing and its potential transformation into functional products. By employing selected strains of lactic acid bacteria, we enhanced the health-promoting properties of the final products, potentially benefiting local producers by reducing waste and aligning with the European Green Deal standards. Full article