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Beverages
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Current Trends in Analytical Techniques for Beverage Analysis
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Current Trends in Analytical Techniques for Beverage Analysis

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (20 November 2018) | Viewed by 12986

Special Issue Editor

Dr. Marina Ramos

E-Mail Website1 Website2
Guest Editor
Department of Analytical Chemistry, Nutrition and Food Sciences, University of Alicante, 03690 Alicante, Spain
Interests: food packaging; thin films and nanotechnology; extraction; materials chemistry; antioxidant activity; analytical chemistry; antioxidants; food analysis; multivariate data analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Beverage analysis is continuously demanding the development of more robust, efficient, sensitive, and cost-effective analytical methodologies to guarantee the quality, safety, quality, and traceability during the shelf life of products, in agreement with consumer demands and legislation requirements. Consequently, research about novel technologies used in beverage analysis that allow food analysts to simplify sample preparation, and increase speed and sensitivity in the field of the determination of food components, additives, flavors, and food contaminants, is a promising challenge to be applied to innovative applications and future trends.

This Special Issue, “Current Trends in Analytical Techniques for Beverage Analysis”, will cover a selection of original research and current review articles related to the use of new analytical methodologies in beverage analysis to address the application of these techniques in the determination of food components, additives, flavors, sample preparation, and food contaminants, in order to ensure the quality and safety of the final product.

This Special Issue will focus primarily on following topics: 

  • Analytical methods
  • Hybrid techniques
  • Chemical stability
  • Sample treatment methods
  • Sensory evaluation
  • Biotechnology
  • Functional drinks

Original and review papers are welcome for inclusion in this Special Issue of Beverages.

Dr. Marina Ramos
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (3 papers)

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Research

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7 pages, 241 KiB  
Article
Direct Determination of Zn, Cd, Pb and Cu in Wine by Differential Pulse Anodic Stripping Voltammetry
by Juliana V. Maciel, Michele M. Souza, Lisiane O. Silva and Daiane Dias
Beverages 2019, 5(1), 6; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages5010006 - 11 Jan 2019
Cited by 12 | Viewed by 3956
Abstract
Metals in wine can originate from natural and anthropogenic sources and their concentrations have significant effects on wine proprieties as well in its conservation. In this work, direct and simultaneous determinations of Zn, Cd, Pb and Cu in wine samples were carried out [...] Read more.
Metals in wine can originate from natural and anthropogenic sources and their concentrations have significant effects on wine proprieties as well in its conservation. In this work, direct and simultaneous determinations of Zn, Cd, Pb and Cu in wine samples were carried out by differential pulse anodic stripping voltammetry without any steps of previous pretreatment. The samples analyzed presented concentration levels from 4.64 to 69.3 µg L−1 of Zn, from 1.74 to 5.25 µg L−1 of Cd, from 4.57 to 17.9 µg L−1 of Pb and from 1.0 to 10.3 µg L−1 of Cu. Accuracy was evaluated with the standard addition method and recoveries ranged from 82.5 and 130.8% for Zn, from 85.7 to 107.0% for Cd, from 89.7 to 101.0% for Pb and from 81.4 to 105.9% for Cu. With the application of this method, it was possible to quantify the metals in a simple and easy way not requiring sample preparation or other approaches for the destruction of organic substances. Full article
(This article belongs to the Special Issue Current Trends in Analytical Techniques for Beverage Analysis)
13 pages, 3627 KiB  
Article
Comparative Study of a Cell-Based and Electrochemical Biosensor for the Rapid Detection of 2,4,6-Trichloroanisole in Barrel Water Extracts
by Georgia Moschopoulou, Sophie Mavrikou, Diego Valdes and Spyridon Kintzios
Beverages 2019, 5(1), 1; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages5010001 - 25 Dec 2018
Cited by 1 | Viewed by 3714
Abstract
(1) Background: Fungal metabolites such as haloanisoles (especially 2,4,6-tribromoanisole/ 2,4,6-TCA) are contaminants of cork and wood barrels, materials that are widely used in the wine industry. Thus, the accurate and timely detection of these substances is very important for this sector of beverage [...] Read more.
(1) Background: Fungal metabolites such as haloanisoles (especially 2,4,6-tribromoanisole/ 2,4,6-TCA) are contaminants of cork and wood barrels, materials that are widely used in the wine industry. Thus, the accurate and timely detection of these substances is very important for this sector of beverage industry. (2) Methods: Potentiometry was used for the Bioelectric Recognition Assay (BERA)-based experimental approach, where changes in the electric properties of the Vero cells modified with anti-TCA antibodies were recorded in response to the presence of 2,4,6-TCA in different concentrations. Furthermore, a second electrochemical biosensor system based on the cyclic voltammetric (CV) measurement of a reaction taking place on a screen printed electrode was developed in parallel to the customized application and configuration of the cell-based system. (3) Results: The BERA cell-based biosensor was able to quantitatively differentiate among the lower 2,4,6-TCA concentrations (control, 0.25 and 1.25 ng/L) from spiked oak barrel water extracts in an entirely distinct and reproducible manner. In contrast, the CV method was not sensitive enough to differentiate between the samples. (4) Conclusions: The present study indicates that the BERA-based biosensor after further development and optimization could be used for the routine, high throughput detection of 2,4,6-TCA in oak barrel water extracts. Full article
(This article belongs to the Special Issue Current Trends in Analytical Techniques for Beverage Analysis)
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Review

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22 pages, 2905 KiB  
Review
Current Trends in Fully Automated On-Line Analytical Techniques for Beverage Analysis
by Karen Mejía-Carmona, Marcela Jordan-Sinisterra and Fernando M. Lanças
Beverages 2019, 5(1), 13; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages5010013 - 01 Feb 2019
Cited by 11 | Viewed by 4608
Abstract
The determination of target analytes in complex matrices such as beverages requires a series of analytical steps to obtain a reliable analysis. This critical review presents the current trends in sample preparation techniques based on solid phase extraction miniaturization, automation and on-line coupling. [...] Read more.
The determination of target analytes in complex matrices such as beverages requires a series of analytical steps to obtain a reliable analysis. This critical review presents the current trends in sample preparation techniques based on solid phase extraction miniaturization, automation and on-line coupling. Techniques discussed include solid-phase extraction (SPE), solid-phase microextraction (SPME), in-tube solid-phase microextraction (in-tube SPME) and turbulent-flow chromatography (TFC). Advantages and limitations, as well as several of their main applications in beverage samples are discussed. Finally, fully automated on-line systems that involve extraction, chromatographic separation, and tandem mass spectrometry in one-step are introduced and critically reviewed. Full article
(This article belongs to the Special Issue Current Trends in Analytical Techniques for Beverage Analysis)
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