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Current Reviews in Beverages - 2021
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Current Reviews in Beverages - 2021

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

Deadline for manuscript submissions: closed (20 October 2021) | Viewed by 90583

Special Issue Editors

Dr. Lisa Solieri

E-Mail Website
Guest Editor
Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
Interests: starter culture; stress response; wine; vinegar; yeast genetics; spoilage yeasts; Zygosaccharomyces; Saccharomyces hybrids; mating type; strain diversity; lactic acid bacteria; food carrier; probiotics
Special Issues, Collections and Topics in MDPI journals
Dr. Teresa Garde-Cerdan

E-Mail Website
Guest Editor
VIENAP group, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), 26007 Logroño, La Rioja, Spain
Interests: biostimulants (nitrogen compounds; elicitors; seaweed extracts) as a tool to improve grape and wine quality; chemical analysis of grapes and wines: volatile composition; nitrogen compounds, and phenolic composition; ageing in oak barrels; fermentation; search for alternatives to SO2
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Elena Bartkiene

E-Mail Website
Guest Editor
Faculty of Veterinary Medicine, Department of Food Safety and Quality, Faculty of Animal Sciences, Institute of Animal Rearing Technologies, University of Health Sciences, Tilzes str. 18, LT-47181 Kaunas, Lithuania
Interests: food chemical and biosafety; food technologies development; by-products valorisation, sustainable technologies, functional food, nutraceuticals
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Pietro Rocculi

E-Mail Website
Guest Editor
Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy
Interests: food processing and packaging; physical properties, water mobility and meta-stability of food; innovative non-thermal treatments for food processing and stabilization; use of modified atmosphere for food processing and packaging
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Over the last years, the industrial beverages field has experienced a burst of innovations encompassing applications of novel technologies for enhancing quality and shelf-life; formulation of novel alcoholic and non-alcoholic beverages and functionalization of beverages for human health. Significant efforts have also been devoted to producing value-added beverages from agricultural and food chain by-products. This Special Issue will provide an overview of these cutting-edge trends by promoting a multi-disciplinary perspective. Hence, reviews papers on the following aspects are welcome: i) new trends in beverage quality and safety control; ii) innovative approaches in improvement alcoholic beverages for product diversification; iii) the galaxy of non-alcoholic beverages, including lactic acid drinks and gluconic beverages; iv) beverages either fortified in bioactive compounds or used as carrier for probiotic cells and prebiotic compounds delivery; v) sustainability in agronomic practices and beverage industry; VI) emerging non-thermal technologies for beverages stabilization and functionalization.

Dr. Lisa Solieri
Dr. Teresa Garde-Cerdan
Prof. Dr. Elena Bartkiene
Prof. Dr. Pietro Rocculi
Guest Editors

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.

Keywords

  • quality and safety
  • sustainable production
  • functional beverages
  • alcoholic and non-alcoholic beverages

Published Papers (7 papers)

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Review

16 pages, 1963 KiB  
Review
Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau
by Marcellus Arnold, Yolanda Victoria Rajagukguk and Anna Gramza-Michałowska
Beverages 2021, 7(3), 60; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7030060 - 19 Aug 2021
Cited by 7 | Viewed by 7428
Abstract
Dadih or dadiah is traditional fermented buffalo milk of Minangkabau, which occurs spontaneously. Dadih is commonly served as ampiang dadih, or other dishes. The microbiota found in dadih are dominated by lactic acid bacteria, and yeasts are also found. The lactic acid [...] Read more.
Dadih or dadiah is traditional fermented buffalo milk of Minangkabau, which occurs spontaneously. Dadih is commonly served as ampiang dadih, or other dishes. The microbiota found in dadih are dominated by lactic acid bacteria, and yeasts are also found. The lactic acid bacteria provide functional value, such as antimicrobial, hypocholesterolemic, antimutagenic, antioxidant, and immunomodulatory properties, as well as being the source of γ-aminobutyric acid (GABA) as an anti-stress agent and folate. Nevertheless, many challenges were observed in dadih production, including the limitation of buffalo milk production due to decreasing populations of buffalo in the last two decades, unstandardized dadih production due to the spontaneous fermentation in natural bamboo tubes, and safety problems as no heat treatment is applied in the production of dadih. These problems impede the development of dadih production, thus is it important to improve buffalo cultivation through artificial insemination programs, using different types of milk and pasteurization processes in dadih production, and incubator development to accelerate the fermentation period. Full article
(This article belongs to the Special Issue Current Reviews in Beverages - 2021)
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30 pages, 706 KiB  
Review
Nutraceuticals as Potential Targets for the Development of a Functional Beverage for Improving Sleep Quality
by Amanda Bulman, Nathan M. D’Cunha, Wolfgang Marx, Andrew J. McKune, Rati Jani and Nenad Naumovski
Beverages 2021, 7(2), 33; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7020033 - 03 Jun 2021
Cited by 5 | Viewed by 7974
Abstract
Functional beverages can be a valuable component of the human diet with the ability to not only provide essential hydration but to deliver important bioactive compounds that can contribute to chronic disease treatment and prevention. One area of the functional beverage market that [...] Read more.
Functional beverages can be a valuable component of the human diet with the ability to not only provide essential hydration but to deliver important bioactive compounds that can contribute to chronic disease treatment and prevention. One area of the functional beverage market that has seen an increase in demand in recent years are beverages that promote relaxation and sleep. Sleep is an essential biological process, with optimal sleep being defined as one of adequate duration, quality and timing. It is regulated by a number of neurotransmitters which are, in turn, regulated by dietary intake of essential bioactive compounds. This narrative review aimed to evaluate the latest evidence of the sleep promoting properties of a selection of bioactive compounds (such as L-theanine and L-tryptophan) for the development of a functional beverage to improve sleep quality; and the effectiveness of traditional sleep promoting beverages (such as milk and chamomile). Overall, the bioactive compounds identified in this review, play essential roles in the synthesis and regulation of important neurotransmitters involved in the sleep-wake cycle. There is also significant potential for their inclusion in a number of functional beverages as the main ingredient on their own or in combination. Future studies should consider dosage; interactions with the beverage matrix, medications and other nutraceuticals; bioavailability during storage and following ingestion; as well as the sensory profile of the developed beverages, among others, when determining their effectiveness in a functional beverage to improve sleep quality. Full article
(This article belongs to the Special Issue Current Reviews in Beverages - 2021)
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27 pages, 1283 KiB  
Review
An Overview on Sustainability in the Wine Production Chain
by Antonietta Baiano
Beverages 2021, 7(1), 15; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7010015 - 17 Mar 2021
Cited by 48 | Viewed by 13126
Abstract
Despite the great relevance of sustainable development, the absence of a shared approach to sustainable vitiviniculture is evident. This review aimed to investigate sustainability along the entire wine chain, from primary production to the finished wine, with specific attention to three key dimensions [...] Read more.
Despite the great relevance of sustainable development, the absence of a shared approach to sustainable vitiviniculture is evident. This review aimed to investigate sustainability along the entire wine chain, from primary production to the finished wine, with specific attention to three key dimensions of sustainability (environmental, social, and economic) and relating measures. Therefore, it was decided to: investigate the ways in which sustainability is applied in the various stages of the production chain (wine growing, wineries, distribution chain, and waste management); analyse the regulations in force throughout the world and the main labelling systems; provide numerical information on sustainable grapes and wines; study the objective quality of sustainable wines and that perceived by consumers, considering that it affects their willingness to pay. The research highlighted that rules and regulations on organic production of grapes and wines are flanked by several certification schemes and labelling systems. Although sustainable wines represent a niche in the market, in recent years, there has been an increase in vineyards conducted with sustainable (mainly organic and biodynamic) methods, and a consequent increase in the production of sustainable wines both in traditional and emerging producing countries. Although (or perhaps precisely for this reason) no significant differences in quality are found among sustainable and conventional wines, consumers are willing to pay a premium for sustainably produced wines. This finding should encourage wineries to both put in place environmental activities and intensify their communication. Full article
(This article belongs to the Special Issue Current Reviews in Beverages - 2021)
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21 pages, 627 KiB  
Review
Review of the Effects of Grapevine Smoke Exposure and Technologies to Assess Smoke Contamination and Taint in Grapes and Wine
by Vasiliki Summerson, Claudia Gonzalez Viejo, Alexis Pang, Damir D. Torrico and Sigfredo Fuentes
Beverages 2021, 7(1), 7; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7010007 - 25 Jan 2021
Cited by 17 | Viewed by 7470
Abstract
Grapevine smoke exposure and the subsequent development of smoke taint in wine has resulted in significant financial losses for grape growers and winemakers throughout the world. Smoke taint is characterized by objectional smoky aromas such as “ashy”, “burning rubber”, and “smoked meats”, resulting [...] Read more.
Grapevine smoke exposure and the subsequent development of smoke taint in wine has resulted in significant financial losses for grape growers and winemakers throughout the world. Smoke taint is characterized by objectional smoky aromas such as “ashy”, “burning rubber”, and “smoked meats”, resulting in wine that is unpalatable and hence unprofitable. Unfortunately, current climate change models predict a broadening of the window in which bushfires may occur and a rise in bushfire occurrences and severity in major wine growing regions such as Australia, Mediterranean Europe, North and South America, and South Africa. As such, grapevine smoke exposure and smoke taint in wine are increasing problems for growers and winemakers worldwide. Current recommendations for growers concerned that their grapevines have been exposed to smoke are to conduct pre-harvest mini-ferments for sensory assessment and send samples to a commercial laboratory to quantify levels of smoke-derived volatiles in the wine. Significant novel research is being conducted using spectroscopic techniques coupled with machine learning modeling to assess grapevine smoke contamination and taint in grapes and wine, offering growers and winemakers additional tools to monitor grapevine smoke exposure and taint rapidly and non-destructively in grapes and wine. Full article
(This article belongs to the Special Issue Current Reviews in Beverages - 2021)
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11 pages, 481 KiB  
Review
Mycotoxins in Functional Beverages: A Review
by Jéssica Gil-Serna, Covadonga Vázquez and Belén Patiño
Beverages 2020, 6(3), 52; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6030052 - 19 Aug 2020
Cited by 14 | Viewed by 6456
Abstract
Consumer dietary habits have drastically changed in recent decades and functional beverages now have a strong position in the market. The majority of these beverages are produced using simple processes that use raw products, such as cereals, legumes, fruits, and nuts, among others, [...] Read more.
Consumer dietary habits have drastically changed in recent decades and functional beverages now have a strong position in the market. The majority of these beverages are produced using simple processes that use raw products, such as cereals, legumes, fruits, and nuts, among others, and these are known to be frequently contaminated with mycotoxins. This review is focused on the occurrence of these toxic compounds in plant-based milks, fruit juices, and herbal teas. The fate of the toxins during processing is discussed to establish the potential risk posed by the consumption of these kind of beverages regarding mycotoxin uptake. Full article
(This article belongs to the Special Issue Current Reviews in Beverages - 2021)
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13 pages, 257 KiB  
Review
A Brief History of Whiskey Adulteration and the Role of Spectroscopy Combined with Chemometrics in the Detection of Modern Whiskey Fraud
by Aoife C. Power, Caoimhe Ní Néill, Sive Geoghegan, Sinéad Currivan, Mary Deasy and Daniel Cozzolino
Beverages 2020, 6(3), 49; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6030049 - 03 Aug 2020
Cited by 16 | Viewed by 9042
Abstract
Food fraud and adulteration is a major concern in terms of economic and public health. Multivariate methods combined with spectroscopic techniques have shown promise as a novel analytical strategy for addressing issues related to food fraud that cannot be solved by the analysis [...] Read more.
Food fraud and adulteration is a major concern in terms of economic and public health. Multivariate methods combined with spectroscopic techniques have shown promise as a novel analytical strategy for addressing issues related to food fraud that cannot be solved by the analysis of one variable, particularly in complex matrices such distilled beverages. This review describes and discusses different aspects of whisky production, and recent developments of laboratory, in field and high throughput analysis. In particular, recent applications detailing the use of vibrational spectroscopy techniques combined with data analytical methods used to not only distinguish between brand and origin of whisky but to also detect adulteration are presented. Full article
(This article belongs to the Special Issue Current Reviews in Beverages - 2021)
25 pages, 488 KiB  
Review
Coffee Flavor: A Review
by Denis Richard Seninde and Edgar Chambers IV
Beverages 2020, 6(3), 44; https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6030044 - 08 Jul 2020
Cited by 84 | Viewed by 37106
Abstract
Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This review discusses aspects that influence coffee drinking and [...] Read more.
Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This review discusses aspects that influence coffee drinking and aspects such as environment, processing, and preparation that influence flavor. This summary of research studies employed sensory analysis (either descriptive and discrimination testing and or consumer testing) and chemical analysis to determine the impact aspects on coffee flavor. Full article
(This article belongs to the Special Issue Current Reviews in Beverages - 2021)
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