Beverages最新文献_第2页

Modeling the Thermal Inactivation of Ascospores from Heat-Resistant Molds in Pineapple Juice and Evaluating Disinfection Efficiency of Sodium Hypochlorite and Chlorine Dioxide 菠萝汁中耐热霉菌子囊孢子热失活模拟及次氯酸钠和二氧化氯消毒效果评价

Beverages Pub Date : 2023-11-14 DOI: 10.3390/beverages9040096

Thanapoom Maneeboon, Somsiri Sangchote, Ratchanee Hongprayoon, Chananya Chuaysrinule, Warapa Mahakarnchanakul

{"title":"Modeling the Thermal Inactivation of Ascospores from Heat-Resistant Molds in Pineapple Juice and Evaluating Disinfection Efficiency of Sodium Hypochlorite and Chlorine Dioxide","authors":"Thanapoom Maneeboon, Somsiri Sangchote, Ratchanee Hongprayoon, Chananya Chuaysrinule, Warapa Mahakarnchanakul","doi":"10.3390/beverages9040096","DOIUrl":"https://doi.org/10.3390/beverages9040096","url":null,"abstract":"The contamination and spoilage of heat-treated fruit juices by heat-resistant mold ascospores present significant challenges to the food industry. Understanding effective strategies to mitigate this contamination is vital for ensuring the shelf-life and microbial safety of heat-treated fruit juices. This study investigated the thermal resistance of ascospores from different heat-resistant mold species, including Aspergillus laciniosus, A. chevalieri, A. denticulatus, A. siamensis, Hamigera pallida, and Talaromyces macrosporus, isolated from pineapple and sugarcane field soils. Ascospores inactivation kinetics in pineapple juice under heat treatment (75–97 °C) were analyzed using log-linear and Weibull models. Among these species, A. laciniosus displayed the highest heat resistance (δ-value: 104.59 min at 85 °C), while A. siamensis exhibited the lowest (δ-value: 3.39 min at 80 °C). Furthermore, A. laciniosus, the most heat-resistant species, showed notable tolerance to sanitizers. The most effective inactivation was achieved using 1.0% (w/v) sodium hypochlorite for 15 min. Chlorine dioxide, however, was generally ineffective and even activated dormant ascospores in some cases. The combination of hot water (65 °C for 5 min) with sanitizer increased ascospore reduction in most species but did not achieve the 3-log reduction required by the European Standard N13697. This study revealed a correlation between ascospore resistance to heat and chlorine dioxide, offering significant findings for practical inactivation strategies.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"51 8","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134901321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production 樱桃产品(果汁和果渣)在啤酒生产中的应用可能性

Beverages Pub Date : 2023-11-10 DOI: 10.3390/beverages9040095

Petar Nedyalkov, Ivan Bakardzhiyski, Vasil Shikov, Maria Kaneva, Vesela Shopska

{"title":"Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production","authors":"Petar Nedyalkov, Ivan Bakardzhiyski, Vasil Shikov, Maria Kaneva, Vesela Shopska","doi":"10.3390/beverages9040095","DOIUrl":"https://doi.org/10.3390/beverages9040095","url":null,"abstract":"Fruit addition can enrich beer with flavor and bioactive substances. Sweet cherry (Prunus avium L.) can be added in beer as a whole fruit, fruit juice, or pulp, but there is no data for the addition of cherry pomace in beer. Therefore, we investigated the addition of cherry juice and pomace during beer fermentation on the first and seventh day and studied the basic beer parameters (alcohol and extract), sensorial evaluation, phenolic compounds, and antioxidant activity of the beers produced, measured using six different methods (DPPH, ABTS, FRAP, CUPRAC, ORAC, and HORAC) and compared the results with a control sample without cherry products addition. The results showed a strong correlation between the antioxidant activity values obtained using the DPPH, FRAP, CUPRAC, and HORAC methods and the concentration of phenolic compounds in the studied beers. The phenolic compound content and antioxidant activity increased when cherries juice or pomace were added. The increase was much more significant when pomace was used. Therefore, it can be concluded that cherry pomace addition is a better option than cherry juice for beer production because of the increased content of bioactive compounds and the sustainability of the beers obtained.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" 41","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135191084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Impact of Different Withering Process Conditions on the Bioactivity and Quality of Black Tea from Azorean Camellia sinensis 不同萎凋工艺条件对亚速尔山茶生物活性及品质的影响

Beverages Pub Date : 2023-11-09 DOI: 10.3390/beverages9040094

Lisete Sousa Paiva, Ana Paula Dias, Massimo Francesco Marcone, José António Bettencourt Baptista

{"title":"The Impact of Different Withering Process Conditions on the Bioactivity and Quality of Black Tea from Azorean Camellia sinensis","authors":"Lisete Sousa Paiva, Ana Paula Dias, Massimo Francesco Marcone, José António Bettencourt Baptista","doi":"10.3390/beverages9040094","DOIUrl":"https://doi.org/10.3390/beverages9040094","url":null,"abstract":"The objective of this study was to investigate the variability of natural bioactive compounds, such as catechin, theaflavin, total phenolic content (TPC), and total flavonoid content (TFC), of Azorean black tea (Camellia sinensis L., O. Kuntze) as well as its antioxidant activities according to different withering times. The TPC, TFC, free radical scavenging activity (FRSA), ferric reducing antioxidant power (FRAP), and ferrous-ion-chelating (FIC) activities were determined by colorimetric methods, and catechin and theaflavin contents were analyzed by high-pressure liquid chromatography (HPLC). The FRSA shows similar results for the withering range of 6 to 16 h (hours). For FRAP, the best results were observed at 16 h, and for FIC, the highest value was at 20 h. The TPC and TFC showed the highest value at 9 h and the lowest at 20 h. For the total theaflavins, the highest results were obtained after 12 h of withering, and the lowest values were obtained at 16 and 20 h. According to the different withering times, the highest value of total catechin levels was at 12 h, while the lowest value was observed at 20 h. Regarding caffeine content, all samples presented similar results, with the exception of the 12 h time point. In conclusion, the best withering times were observed in the range of 9 to 16 h, showing decreased values at 20 h, with the exception of FIC.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" 42","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135241317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Impact of Rye and Barley Malt and Different Strains of Saccharomyces cerevisiae on Beer Volatilome 黑麦、大麦麦芽及不同酿酒酵母菌对啤酒挥发物的影响

Beverages Pub Date : 2023-11-08 DOI: 10.3390/beverages9040093

Noemi Tocci, Gian Marco Riccio, Abirami Ramu Ganesan, Philipp Hoellrigl, Peter Robatscher, Lorenza Conterno

引用次数: 0

Phenolic Compounds Stability of Grumixama (Eugenia brasiliensis) Juice during Processing and Storage 柚子汁加工和贮存过程中酚类化合物的稳定性

Beverages Pub Date : 2023-11-07 DOI: 10.3390/beverages9040091

Elivaldo Nunes Modesto Junior, Rosane Patricia Ferreira Chaves, Mayara Galvão Martins, Gustavo Araujo Pereira, Renan Campos Chisté, Rosinelson da Silva Pena

{"title":"Phenolic Compounds Stability of Grumixama (Eugenia brasiliensis) Juice during Processing and Storage","authors":"Elivaldo Nunes Modesto Junior, Rosane Patricia Ferreira Chaves, Mayara Galvão Martins, Gustavo Araujo Pereira, Renan Campos Chisté, Rosinelson da Silva Pena","doi":"10.3390/beverages9040091","DOIUrl":"https://doi.org/10.3390/beverages9040091","url":null,"abstract":"Grumixama is an anthocyanin-rich berry commonly found in South America, yet not widely consumed by Brazilians due to the lack of studies covering its technological properties. Therefore, the stability of anthocyanins and the activity of oxidoreductase enzymes in grumixama juice during thermal treatment (60 °C to 100 °C) and storage (at 25 °C and 7 °C) were evaluated. As a result, the pasteurization of grumixama juice at 80 °C for 60 s completely inactivated peroxidase (POD) and polyphenol oxidase (PPO), eliminated microorganisms, and induced low degradation of the total anthocyanins (40%) and minimal degradation of the total phenolic compounds. Four anthocyanins were monitored in the pasteurized juice, namely delphinidin 3-glucoside, cyanidin 3-glucoside, and two unidentified anthocyanins. Despite the temperature range, the qualitative chromatographic profile of the anthocyanins did not change, while the contents were affected. The binominal temperature/time of 80 °C/60 s effectively inactivated PPO and POD enzymes, promoted moderate alterations in the contents of total anthocyanins and total phenolic compounds, and ensured the microbiological quality of grumixama juice. Grumixama juice can be used as a health food due to its high content of antioxidant phenolic compounds, especially anthocyanins.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135432839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identification of the Mixing Ratios of Beer-Mixed Beverages by UV/VIS Spectroscopy 用紫外/可见光谱法鉴别啤酒混合饮料的混合比例

Beverages Pub Date : 2023-11-07 DOI: 10.3390/beverages9040092

Sophia Stinus, Pauline Erban, Josef Diebold, Magnus S. Schmidt

引用次数: 0

Buffalo Whey-Based Cocoa Beverages with Unconventional Plant-Based Flours: The Effect of Information and Taste on Consumer Perception 水牛乳清可可饮料与非常规植物基面粉:信息和味道对消费者感知的影响

Beverages Pub Date : 2023-10-31 DOI: 10.3390/beverages9040090

Madian Johel Galo Salgado, Iuri Lima dos Santos Rosario, Arlen Carvalho de Oliveira Almeida, Bruna Samara dos Santos Rekowsky, Uiara Moreira Paim, Deborah Murowaniecki Otero, Maria Eugênia de Oliveira Mamede, Marion Pereira da Costa

{"title":"Buffalo Whey-Based Cocoa Beverages with Unconventional Plant-Based Flours: The Effect of Information and Taste on Consumer Perception","authors":"Madian Johel Galo Salgado, Iuri Lima dos Santos Rosario, Arlen Carvalho de Oliveira Almeida, Bruna Samara dos Santos Rekowsky, Uiara Moreira Paim, Deborah Murowaniecki Otero, Maria Eugênia de Oliveira Mamede, Marion Pereira da Costa","doi":"10.3390/beverages9040090","DOIUrl":"https://doi.org/10.3390/beverages9040090","url":null,"abstract":"This study aimed to evaluate the addition of açaí, beetroot, and hibiscus flour on the sensory characteristics of a buffalo whey-based cocoa beverage and, second, to consider if health and sustainability claims could enhance consumer acceptance and purchase intention for the buffalo whey-based cocoa beverage. In this sense, five treatments were elaborated; BCC, the control with a commercial beverage formulation; BCE, the experimental control; BFA, with the addition of açaí flour; BFB, with added beetroot flour; and BFH, with the addition of hibiscus flour. The experiment was divided into two stages: In the first, the beverages were submitted to sensory analyses of acceptance (nine-point hedonic scale), purchase intention and just-about-right (five points), and check-all-that-apply (CATA). In the second stage, the beverages with the highest and lowest acceptance rates were taken, and they were subjected to the effect of sustainability and health information on consumer acceptance, purchase intention, and the CATA test using terms referring to emotions and feelings. The addition of flours decreased the beverage acceptance rate compared to the BCC treatment. The treatments were penalized in aroma and sweet taste. There was no effect on the type of information received by the consumer. Probably, the addition of high cocoa percentages can negatively affect the acceptance of products, as well as the use of flour with bitter flavors, due to the greater acceptance of sweeter products.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135810373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Peculiarities of the Organic Wine in Galicia (NW Spain): Sensory Evaluation and Future Considerations 加利西亚(西班牙西北部)有机葡萄酒的特性:感官评价和未来考虑

Beverages Pub Date : 2023-10-18 DOI: 10.3390/beverages9040089

David Castrillo, Pilar Blanco

引用次数: 0

‘Kombucha’-like Beverage of Broccoli By-Products: A New Dietary Source of Bioactive Sulforaphane 西兰花副产品“康普茶”类饮料:生物活性萝卜硫素的新膳食来源

Beverages Pub Date : 2023-10-12 DOI: 10.3390/beverages9040088

Berta María Cánovas, Cristina García-Viguera, Sonia Medina, Raúl Domínguez-Perles

{"title":"‘Kombucha’-like Beverage of Broccoli By-Products: A New Dietary Source of Bioactive Sulforaphane","authors":"Berta María Cánovas, Cristina García-Viguera, Sonia Medina, Raúl Domínguez-Perles","doi":"10.3390/beverages9040088","DOIUrl":"https://doi.org/10.3390/beverages9040088","url":null,"abstract":"The objective of this work is the development of a new fermented beverage (‘kombucha’-like), enriched with broccoli by-products as an ingredient, a source of organosulfur compounds, which could be biotransformed into more bioaccessible, bioavailable, and bioactive metabolites. The new beverages have shown variations in the physicochemical (pH, 3.6–6.3; acidity, 0.65–1.39 g/L; °Brix, 4.63–8.20). Moreover, the phytochemical characterization has demonstrated different degrees of metabolization of the glucosinolates, leached during the infusion of the plant material into isothiocyanates (sulforaphane in concentrations up to 31.39 µg/100 mL) and its metabolic derivatives (sulforaphane-N-acetylcysteine in concentrations up to 5.37 µg/100 mL). Therefore, these results demonstrate that the increase in the concentration of the bioactive compounds concentration would provide higher bioavailability and health benefits. This is especially relevant with regard to anti-inflammatory activity. Reporting additional proof of enhanced biological benefits will boost the development of new functional beverages.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy 利用核磁共振波谱技术监测不同烘焙工艺下咖啡豆烘焙过程中的化学变化

Beverages Pub Date : 2023-10-12 DOI: 10.3390/beverages9040087

Vera Gottstein, Katrin Krumbügel, Thomas Kuballa, Steffen Schwarz, Enrico Walch, Pascal Walch, Dirk W. Lachenmeier

{"title":"Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy","authors":"Vera Gottstein, Katrin Krumbügel, Thomas Kuballa, Steffen Schwarz, Enrico Walch, Pascal Walch, Dirk W. Lachenmeier","doi":"10.3390/beverages9040087","DOIUrl":"https://doi.org/10.3390/beverages9040087","url":null,"abstract":"The roasting process is an important step in coffee production, leading to important physical and chemical changes that are responsible for the sensory quality of a coffee beverage. Besides the commonly used drum roasters, a newly developed infrared roaster can be used to roast green coffee beans. In this study, 1H nuclear magnetic resonance (NMR) spectroscopy was used to analyze the fat and aqueous extracts of coffee beans roasted to different degrees of roasting using a professional drum roaster, a hot air fluidized bed sample roaster and an infrared roaster. Caffeine-containing and decaffeinated Coffea arabica coffee samples were used to monitor the roasting process in the different roasters. Compared with the drum-roasted coffee sample, the formation and degradation of NMR-detectable components in the coffee sample roasted with the infrared roaster and the hot air roaster were time-dependent. In the decaffeinated coffee sample, compounds such as kahweol, caffeoylquinic acid and trigonelline were found to occur at lower levels. The formation and degradation of the NMR-detectable compounds in the decaffeinated coffee sample also occurred with a time lag or to a lesser extent than in the caffeine-containing coffee sample.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136013679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0