Beverages, Volume 10, Issue 2 (June 2024) – 9 articles

The present study explores the efficiency of selenomethionine (Semeth), an organic form of Se, as an antioxidant compared with commonly used antioxidants (ascorbic acid, glutathione, and potassium metabisulfite) in preventing oxidative browning in Greek white wines (Malagouzia and Retsina). The experimental procedure involved an accelerated browning test conducted over 12 days at 55 °C, measurement of antioxidant activity values (using the Folin—Ciocalteau and the free radical diphenylpicrylhydrazyl (DPPH) methods), determination of free sulfhydryl groups using the Ellman’s method, and High-Performance Liquid Chromatographic analysis of selected phenolic compounds. Semeth consistently exhibited a preserving effect on total and free SO₂ content and antioxidant activity values of Malagouzia wines. Semeth also showed a protecting effect on free sulfhydryl groups (-SH), even higher than that of SO₂ suggesting that its role in maintaining wine color involves more mechanisms than just the prevention of SO₂ reduction. Moreover, Semeth demonstrated promising effects in preserving individual phenolic content, in particular (+)-catechin and fertaric acid, compared to the other antioxidant additions. Both browning rate constants and percentage color change values of Retsina where higher than the corresponding values of Malagouzia wines indicating greater susceptibility to browning. Browning development was dependent on the particular antioxidant added, with ascorbic acid being the least effective. The results of this study suggest that Semeth could be an important candidate for enhancing the oxidative stability of white wines, offering at the same time valuable information for optimizing antioxidant strategies in winemaking practices. Full article

The efficacy of the Lacticaseibacillus paracasei MSMC 36-9 strain with probiotic potential to ferment coconut milk and produce coconut milk yogurt-type beverages was examined. Tapioca starch was used as a stabilizer at concentrations of 0, 1.0, and 2.0% (w/w). The samples were stored at 4 °C for 21 days and analyzed for viability and resistance to in vitro gastrointestinal conditions of L. paracasei MSMC 36-9, pH changes, radical scavenging activity using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, and apparent viscosity. The viability of the strain with probiotic potential in the samples remained stable during storage and ranged between 12 and 13 log CFU/g by the end of the storage period. The strain L. paracasei MSMC 36-9 from all samples survived under simulated gastrointestinal conditions. The pH levels of all samples decreased during storage due to post-acidification. The radical scavenging activity of the products fermented with L. paracasei MSMC 36-9 was higher than that of the sample fermented with the commercial yogurt starter culture. The addition of tapioca starch to fermented coconut milk increased the viscosity of the samples. The results suggested that L. paracasei MSMC 36-9 can be used as a starter culture in the production of coconut milk yogurt-type beverages with antioxidant potential. Full article

Winemaking is one of the oldest biotechnology techniques in the world. The wine industry generates 20 million tons of by-products, such as wastewater, stalk, lees, pomace, and stems, each year. The objective of this research project is to valorize wine industry by-products by producing a functional beverage via the fermentation of grape pomace with the kombucha consortium. In this study, grape pomace kombucha was produced under different conditions, and the concentration of the added sucrose in addition to the fermentation duration and temperature were varied. Overall, fermentation was characterized by the consumption of sugars and the production of organic acids and ethanol. An improvement in the concentrations of the total polyphenols and anthocyanins was observed in the developed product (i.e., up to 100%). Moreover, an enhancement of the antioxidant potential by 100%, as well as increases of 50 to 75% in the anti-inflammatory and antidiabetic activities, was noted. Full article

The Brazilian Cerrado region has a rich plant diversity, with fruits that have peculiar and unique sensory characteristics. For these reasons, using these fruits for biotechnological production is a promising alternative, mainly to protect this biome from deforestation and degradation. The production of fermented acetic acid is an option to add value to native fruits and offer the market beverages with better nutritional quality and bioactive compounds. This work aimed to characterize fruits and to develop cagaita (Eugenia dysenterica DC.) acetic fermented beverage. The fruits were subjected to physical-chemical analyses in the first part. Subsequently, different treatments for fermentation were tested using two types of enzymes (amylase and pectinase), two subspecies of Saccharomyces cerevisiae yeast (UFLA CA11 and thermoresistant LNF Angel), and the chaptalization of the must with sucrose (16 °Brix). Alcoholic fermentation was carried out in an incubator with temperature control at 34 ± 1 °C. The pH, total soluble solids, titratable acidity, alcohol content, and density of the fermented products were monitored daily. The chaptalized must with amylase addition and thermoresistant yeast had the best performance during alcoholic fermentation, demonstrating that thermoresistant yeast is an economically advantageous and efficient alternative for the cagaita juice fermentation process. Subsequently, acetic fermentation was carried out using the slow method. Heat-resistant yeast without added enzymes was used to produce cagaita acetic fermented beverages within the parameters of the Brazilian legislation. Furthermore, phenolic compounds and antioxidant activity in the final product were observed. The work demonstrated the possibility of using cagaita fruits in biotechnological processes to produce new food products. Full article

Plant-based milk alternatives are important beverages in US consumer markets. Sustainability, consumer awareness, lifestyle changes, and other value-based reasons are why these beverages are increasing in popularity. The present study is focused on plant-based milk alternatives. It builds on an online consumer survey that explores the factors explaining US consumers’ willingness to try plant-based milk alternatives and their word-of-mouth sharing about these beverages. Animal welfare concerns, environmental concerns, health consciousness, and dairy preferences are the factors under investigation. Results show that animal welfare, dairy preference, environmental concerns, and plant-based milk enthusiasm are significant predictors for willingness to try plant-based milk alternatives. Dairy preferences, environmental concerns, and plant-based milk enthusiasm predict the word-of-mouth factors. Overall, plant-based milk enthusiasm is the strongest driver for both consumer behaviours. Best practice recommendations address marketers in the US food and beverage industry and provide suggestions on how to target different consumer groups based on nutritional preferences and needs and on value-based product characteristics. Full article

Non-Saccharomyces yeasts, particularly Metschnikowia pulcherrima, are considered alternatives to SO₂ in winemaking, combating specific microorganisms. The sensory profile of the wine is contingent upon the type of yeast, the fermentation conditions, and the concentration and mode of application with Saccharomyces cerevisiae strains (whether pure or used in mixed/sequential co-fermentation). This study assessed the aroma in red wines produced with S. cerevisiae (Sc) and M. pulcherrima (Mp, non-Sc), incorporating variations in the method of addition and the inclusion or exclusion of SO₂. The enological parameters of the wines were slightly affected. Volatile compounds were analysed in the wines through gas chromatography–mass spectrometry (GC-MS) at three moments: at the end of malolactic fermentation (MLF) and after 6 and 9 months of bottle ageing. Sequential fermentation of Sc and Mp reduced the concentration of most identified alcohols and acids, which is favourable, as these compounds can yield undesirable aromas at high concentrations. Regardless of the yeast mixture and Mp dose, a majority of the acetate esters and ethyl esters were quantified at concentrations above their perception thresholds, thus enhancing the sensory quality of the wines. Sensory analysis of wines showed generally positive evaluations. Using non-Saccharomyces as an alternative to SO₂ improves the aromatic profile of wines. Full article

The influence of the bottle material (glass, PET), the reusability (reusable and disposable bottles), and the carbonization (still, medium, classic mineral water) on the filling ratio, packaging material use efficiency, cost, and shelf life were evaluated. Two hundred different bottles were purchased and characterized regarding their filling volume, the weight of the bottle, the weight of the closure, the weight of the label, and the maximum full-rim volume of the bottle. The packaging material use efficiency was calculated. The shelf life was evaluated by calculating the water vapor and carbon dioxide transmission rates. The ratio of filling volume to the packaging weight of disposable PET bottles was, on average, two times higher compared to returnable PET bottles and 20 times higher compared to glass bottles. Shelf life was, on average, higher than factor two for glass bottles compared to PET bottles. On average, but not in all cases, mineral water packaged in disposable PET bottles was cheaper compared to reusable PET and glass bottles. This paper provides a benchmark for the packaging community, especially when data for life cycle assessment are required, and the different advantages and disadvantages of different bottle materials for mineral water are shown. Full article

This study investigated the chemical aromatic profiles of 60 volatile organic compounds (VOCs), including 21 terpenes, 6 norisoprenoids, 6 volatile phenols, 4 C-6 alcohols, and 23 esters, in Graševina wines originating from Slavonia and Podunavlje sub-regions (Croatia). Headspace solid-phase microextraction gas chromatography coupled with mass spectrometric detection (HS-SPME-GCMS) was used to assess 60 VOCs, and a novel HS-SPME-GCMS method for the determination of terpenes and norisoprenoids was developed and validated. Statistical analysis found no significant differences between VOCs present in Graševina wines and others wines (Chardonnay and Pinot gris); nonetheless, comparison of VOC fingerprints between different wines from the same producer showed that four terpenes (α-terpinene, γ-terpinene, 1,4-cineol, and 4-terpineol) were present in higher amounts in Graševina wines when compared to other wines. By exclusively examining VOCs within Graševina wines through the utilization of a heatmap and hierarchical clustering, a distinct visualization of samples and VOCs emerged, highlighting the vintage effect. Simultaneously, a partial least squares discriminant analysis model was developed with a confidence interval of 95%, demonstrating a noticeable distinction between samples originating from the western and eastern regions. Furthermore, by employing the heatmap using only VOCs from the terpene and norisoprenoidic groups, a clear separation of samples into two groups was observed based on geographical origin; namely, higher concentrations of norisoprenoids and terpenes were observed in the Slavonia sub-region. These results suggest that terpenes and norisoprenoids to a lower extent may be valuable aromatic markers for the regional typicality of Graševina wines. Full article

Contemporary environmental concerns have led to the prioritization of sustainable production and material circularity, no matter what the industrial field of activity. Bread waste is a major element of overall food waste since, worldwide, bread remains a widespread staple food. A considerable proportion of bread consumption is of fresh, baked bread, consumed daily, generating substantial amounts of stale bread. Therefore, efforts to reintroduce this waste into the food value chain can make a significant contribution to reaching zero food waste, which is a major target in European countries. Possible ways to produce new raw materials through starch enzymatic hydrolysis include brewing, which is an activity in which incorporating stale bread is of great interest. Mashing parameters in brewing processing are the main focus of this study, primarily the time and temperature required to acquire optimal enzymatic activity for starch-efficient hydrolysis. Extending the mashing time to 290 min, within a temperature range of 45–75 °C, allowed us to replace 50% of the required malt with stale bread, thus obtaining a successful pale ale beer. The incorporation of stale bread in a 50:50 ratio did not affect the overall character of the beer, although the alcohol levels stood around 2% below a standard beer’s average level. Depending on the brewer’s final goal, this lighter kind of beer may be well-aligned with new consumer trends supporting more sustainable and lower-alcohol beverages. Full article