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Determination of Sage Tea Polyphenols and Their Antioxidant Effects Using an Electrochemical DNA-Based Biosensor 电化学DNA生物传感器测定Sage茶多酚及其抗氧化作用

IF 3.5

Beverages Pub Date : 2023-09-06 DOI: 10.3390/beverages9030076

I. Tomac, Lea Budić, Josipa Bobovec, L. Jakobek, P. Matić

{"title":"Determination of Sage Tea Polyphenols and Their Antioxidant Effects Using an Electrochemical DNA-Based Biosensor","authors":"I. Tomac, Lea Budić, Josipa Bobovec, L. Jakobek, P. Matić","doi":"10.3390/beverages9030076","DOIUrl":"https://doi.org/10.3390/beverages9030076","url":null,"abstract":"This study describes two polyphenols, caffeic acid (CA) and (+)-catechin, as well as their antioxidant effects, detected by cyclic voltammetry (CV) using an electrochemical deoxyribonucleic acid (DNA)-based biosensor in sage tea. Square-wave voltammetry (SWV) was applied to investigate CA, as one of the derivatives of phenolic acids, and (+)-catechin, a representative of flavonoids, in sage tea. Square-wave voltammograms (SWVs) of CA showed one peak (0.197 V) and the presence of anodic and cathodic peaks, which suggests an unfolded reversible process on the surface of the glassy carbon electrode (GCE). Furthermore, SWVs of (+)-catechin showed two peaks, which proposes a reversible process at the first peak (0.232 V) and an irreversible process at the second peak (0.6 V) on the surface of the GCE. The determination of the antioxidant effects of sage tea polyphenols was carried out by a DNA-based biosensor. The obtained results indicated that the addition of sage tea to the cleavage solution significantly reduces the degree of DNA degradation. The adopted methods have proved to be simple and applicable tools for the electrochemical characterization of sage tea polyphenols and their antioxidant effects. The study also discusses total phenolic content.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41314063","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

Effect of Recipient’s Tactile Properties and Expectations on Beer Perception 接受者触觉特性和期望对啤酒感知的影响

IF 3.5

Beverages Pub Date : 2023-09-05 DOI: 10.3390/beverages9030075

Shubham Sandilya, Natalia Oroya, Teresa Moral, L. Vázquez‐Araújo

{"title":"Effect of Recipient’s Tactile Properties and Expectations on Beer Perception","authors":"Shubham Sandilya, Natalia Oroya, Teresa Moral, L. Vázquez‐Araújo","doi":"10.3390/beverages9030075","DOIUrl":"https://doi.org/10.3390/beverages9030075","url":null,"abstract":"Our perception of food is influenced by various factors, including its sensory properties, the environment in which it is consumed, and the tools we use to consume it (cutlery, glasses, etc.). The purpose of this study was to examine how the texture of the glass used to drink beer affects the perception and emotions generated by the experience. Two tasting sessions were conducted, where participants were served two types of beer (alcoholic and non-alcoholic) in four glasses with different textures. The participants rated liking, the perceived differences in several sensory attributes using a Just-About-Right scale, and the emotions elicited by the drinking experience using a Check-All-That-Apply question. The results indicated that the texture of the container did not affect the participants’ perception of the alcoholic beer. However, for the non-alcoholic beer, participants liked the sample served in the glass with a plain surface over the ceramic glass. Participants’ awareness of drinking a non-alcoholic beer did not affect any of the studied attributes. The results of this study suggested that different textured glasses could be used to differentiate brands, restaurants, etc., from competitors and create a unique identity without significantly affecting the perception of beer properties.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46505558","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

Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits 感官分析作为一种简单和低成本的工具来评价和评估农村社区当地水果的新产品——以刺梨果为例

IF 3.5

Beverages Pub Date : 2023-09-04 DOI: 10.3390/beverages9030074

Ikram Es-Sbata, Remedios Castro-Mejías, Carmen Rodríguez-Dodero, Rachid Zouhair, E. Durán-Guerrero

{"title":"Sensory Analysis as a Simple and Low-Cost Tool to Evaluate and Valorize a New Product from Local Fruits in Rural Communities: The Case of Highly Aromatic Vinegar from Prickly Pear Fruits","authors":"Ikram Es-Sbata, Remedios Castro-Mejías, Carmen Rodríguez-Dodero, Rachid Zouhair, E. Durán-Guerrero","doi":"10.3390/beverages9030074","DOIUrl":"https://doi.org/10.3390/beverages9030074","url":null,"abstract":"Prickly pear (Opuntia ficus-indica (L). Mill.) is a plant that belongs to the Cactaceae family and can grow in arid and semi-arid climates. This fruit is considered a good source of nutrients, antioxidant constituents and health-promoting substances, such as betalains and polyphenols. One of the ways in which the communities in the cultivation areas can revalorize this fruit is by diversifying the products that can be made from it. This research proposes the elaboration of prickly pear vinegars and their sensory characterization. Their aromatic profile has been determined using two different methodologies, the traditional Quantitative Descriptive Analysis (QDA) and the Free Choice Profiling (FCP). Similar aromatic profiles have been obtained by both techniques, QDA and FCP, although the last one has proven to be a less time- and effort-demanding method. The vinegars with the highest aromatic intensity and the highest fruity and floral notes were those that had been produced through submerged culture at 30 °C and using Acetobacter malorum strains. It was revealed that the Free Choice Profiling sensory technique is a useful and low-cost tool for innovating in products obtained from a local sugary raw material.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47544894","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

Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization 蛋白质软饮料：零售市场分析和选定产品特征

IF 3.5

Beverages Pub Date : 2023-09-01 DOI: 10.3390/beverages9030073

Niamh Ahern, Elke K. Arendt, A. Sahin

{"title":"Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization","authors":"Niamh Ahern, Elke K. Arendt, A. Sahin","doi":"10.3390/beverages9030073","DOIUrl":"https://doi.org/10.3390/beverages9030073","url":null,"abstract":"The market for protein-based drinks is endlessly growing, as the awareness of health-conscious consumers demands a shift from traditional protein smoothies or shakes to clear beverage alternatives that address thirst and hydration. The aim of this study was to investigate the soft drink market on a global scale with a focus on commercially available high-protein soft drinks, carbonated and uncarbonated, from both animal- and plant-based protein sources. Additionally, the physicochemical properties of 25 selected protein soft drinks from the market research were evaluated, including their protein content, density, viscosity, particle size, stability, pH and total titratable acidity (TTA), to explore their quality attributes. From the market research, 6.8% was the highest protein content found out of 138 beverages, with whey protein isolate and collagen hydrolysate being the most popular added protein ingredients. Only 18% of the market contained plant-based proteins, with pea protein isolate being the most common. The pH of all beverages showed acidic values (2.9 to 4.2), where TTA ranged from 0.4 to 1.47 mL (0.1 M NaOH/mL). Protein content, density and viscosity in all beverages exhibited a significantly strong positive correlation. The protein soft drink containing beef protein isolate stood out for highest protein content, density, particle size and TTA. Overall, these results demonstrate the effects and correlations of the different formulations on the quality characteristics. Therefore, the presented results can be utilized in the development and formulation of future protein soft drinks, including nutritional improvement and optimum quality, meeting current consumer trends and that are used as a convenient pre- or post-workout drink for individuals seeking muscle growth and repair.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47212870","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

Advances in Extraction Techniques for Beer Flavor Compounds 啤酒风味化合物提取技术研究进展

IF 3.5

Beverages Pub Date : 2023-08-29 DOI: 10.3390/beverages9030071

Inês M. Ferreira, L. Guido

{"title":"Advances in Extraction Techniques for Beer Flavor Compounds","authors":"Inês M. Ferreira, L. Guido","doi":"10.3390/beverages9030071","DOIUrl":"https://doi.org/10.3390/beverages9030071","url":null,"abstract":"Owing to the unique chemical properties exhibited by beer flavor compounds, different extraction methods have been utilized to extract these compounds from the sample matrix. Carbonyl compounds, which significantly contribute to flavor instability in beer, pose challenges in detection due to their low concentrations and reactivity. Consequently, the analysis of beer flavor compounds has focused on improving sensitivity and specificity through techniques that minimize sample preparation requirements and reduce interactions between factors involved in the analysis. Notably, extraction techniques such as headspace solid-phase microextraction (HS-SPME), stir bar sorptive extraction (SBSE), and gas diffusion microextraction (GDME) have been successfully applied to the analysis of carbonyl compounds in alcoholic beverages, including beer. Derivatization agents like 2,4-dinitrophenylhydrazine (DNPH) and O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBHA) enhance the volatility and stability of analytes, facilitating their separation and detection in gas chromatography and high-performance liquid chromatography. Chromatographic separation methods, particularly gas chromatography and liquid chromatography, are extensively employed to identify and quantify aroma/flavor compounds in various foodstuffs, including beer. This review provides a comprehensive overview of extraction techniques and chromatographic methods used in the analysis of beer compounds.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44070213","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

Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Rosé Wine and Its Comparison with Commercial Wines 美国橡木片陈酿对赤霞珠红葡萄酒挥发性和感官特征的影响及其与商品葡萄酒的比较

IF 3.5

Beverages Pub Date : 2023-08-29 DOI: 10.3390/beverages9030072

Miguel Ángel Hernández-Carapia, J. R. Verde-Calvo, H. Escalona-Buendía, Araceli Peña-Alvarez

{"title":"Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Rosé Wine and Its Comparison with Commercial Wines","authors":"Miguel Ángel Hernández-Carapia, J. R. Verde-Calvo, H. Escalona-Buendía, Araceli Peña-Alvarez","doi":"10.3390/beverages9030072","DOIUrl":"https://doi.org/10.3390/beverages9030072","url":null,"abstract":"Rosé wines are commonly consumed as young wines mainly due to their freshness and fruity character. Nevertheless, in recent years a new market looking for alternatives to traditional wines has emerged. Considering this, the study of the volatile and sensory profiles of a varietal rosé wine aged with oak chips was carried out. Two Cabernet Sauvignon rosé wines were made: one was maturated with oak chips and the other without. Both wines were physicochemically characterized. Then, their volatile and sensory profiles were analyzed, also including two commercial wines. The results showed that the produced wines complied with Mexican regulations. Also, they showed greater relative areas in compounds such as ethyl (E)-2-hexenoate, ethyl heptanoate, ethyl nonanoate, ethyl 3-nonenoate, β-citronellol, (±)-trans-nerolidol, and β-damascenone. In their sensory profile, they were mostly related to attributes such as berries, prune, bell pepper, and herbaceous notes. Among the compounds related to barrel maturation, only cis-oak-lactone was identified in the rosé wine matured with chips. However, it was associated with vanilla, woody, smoky, and spicy attributes. According to the results, the maturation of rosé wines with oak chips could be a good alternative to provide them with unusual notes and thus offer new alternatives to traditional and new wine consumers.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47788265","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: 1

Phenolic Compounds in Wine 葡萄酒中的酚类化合物

IF 3.5

Beverages Pub Date : 2023-08-25 DOI: 10.3390/beverages9030070

R. Dias, Rosa Pérez-Gregorio

引用次数: 0

Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis 对香豆酸和微量营养素在布鲁塞尔布雷特anomyensis耐二氧化硫中的作用

IF 3.5

Beverages Pub Date : 2023-08-22 DOI: 10.3390/beverages9030069

M. Chandra, Patrícia Branco, C. Prista, M. Malfeito-Ferreira

{"title":"Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis","authors":"M. Chandra, Patrícia Branco, C. Prista, M. Malfeito-Ferreira","doi":"10.3390/beverages9030069","DOIUrl":"https://doi.org/10.3390/beverages9030069","url":null,"abstract":"Sulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis can produce volatile phenols even with the recommended sulfite dose. The purpose of this study was to examine how wine components, p-coumaric acid (a precursor of volatile phenols), and micronutrients influence culturability, viability, and volatile phenols production by B. bruxellensis under sulfite stress. In red wine, a high sulfite dose (potassium metabisulfite, 100 mg L−1) led to an immediate death phase followed by growth recovery after two weeks. However, 4-ethylphenol (4-EP) was continuously produced by dead or nonculturable cells. Nonetheless, an event of growth recovery could not be observed in the case of the model wine. However, when the model wine was supplemented with minerals and vitamins, both growth recovery and 4-EP production were noticed, suggesting that the minerals and vitamins played an important role in maintaining the viability of cells under the sulfite stress. The yeast could also utilize the p-coumaric acid (p-CA) as an energy source, showing a specific growth rate of 0.0142 h−1 with 1 mM of p-CA in model wine. Furthermore, the sulfite-stressed cells exhibited ATP production by means of proton efflux while utilizing the p-CA. This work highlights the novel finding that the conversion of p-CA into 4-EP provides sufficient energy for the cell to remain metabolically active under the sulfite stress.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44704339","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

Fast and Non-Invasive Evaluation of Yeast Viability in Fermentation Processes Using Raman Spectroscopy and Machine Learning 利用拉曼光谱和机器学习快速无损地评估发酵过程中酵母的活力

IF 3.5

Beverages Pub Date : 2023-08-18 DOI: 10.3390/beverages9030068

R. Heese, Jens Wetschky, Carina Rohmer, S. Bailer, M. Bortz

{"title":"Fast and Non-Invasive Evaluation of Yeast Viability in Fermentation Processes Using Raman Spectroscopy and Machine Learning","authors":"R. Heese, Jens Wetschky, Carina Rohmer, S. Bailer, M. Bortz","doi":"10.3390/beverages9030068","DOIUrl":"https://doi.org/10.3390/beverages9030068","url":null,"abstract":"Fermentation processes used for producing alcoholic beverages such as beer, wine, and cider have a long history, having been developed early on across different civilizations. In most instances, yeast strains are used for fermentation processes, e.g., at breweries and wineries. Monitoring of yeast viability, cell count, and growth behavior is essential to ensure a controlled fermentation process. However, classical microbiological techniques to monitor fermentation process parameters are time-consuming and require sampling, along with the risk of contamination. Nowadays, industries are moving toward automation and digitalization. This necessitates state-of-the-art process analytical technologies to ensure an efficient and controlled process to obtain high-quality product outputs. Hence, there is a strong need for a fast, non-invasive, and generally applicable method to evaluate the viability of yeast cells during fermentation to warrant the standardization and purity of produced products in industrial applications. The aim of our study is to discriminate between viable and non-viable yeast in various culture media using Raman spectroscopy (RS) followed by data analysis with machine learning (ML) tools. These techniques allow for rapid, non-invasive analysis addressing the limitations of traditional methods. The present work primarily focuses on the evaluation of RS combined with predictive ML models in a non-real-time setting. Our goal is to adapt these techniques for future application in real-time monitoring and determination of yeast viability in biotechnological processes. We demonstrate that RS, in combination with ML, is a promising tool for non-invasive inline monitoring of fermentation processes.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44137325","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

Exploring Hop Varieties with Discriminating Flavan-3-ol Profiles Likely to Improve Color and Colloidal Stability of Beers 探索具有不同黄烷-3-醇特征的啤酒花品种可能改善啤酒的颜色和胶体稳定性

IF 3.5

Beverages Pub Date : 2023-08-11 DOI: 10.3390/beverages9030067

Cécile Chenot, Margaux Simon, Alexandre Dusart, S. Collin

引用次数: 0