Pub Date : 2024-01-08DOI: 10.3390/beverages10010006
Filipa Vinagre Marques Silva, Riccardo Borgo, Andrea Guanziroli, J. Ricardo-da-Silva, Mafalda Aguiar-Macedo, L. Redondo
Pulsed electric field (PEF) processing of white grapes (Arinto, Moscatel Graúdo also known as Moscatel de Setúbal) before pressing for must extraction (1.2 and 1.6 kV/cm) and before bottling for finished wine physical stabilization (10 kV/cm) was implemented in a pilot-scale winery to produce about 540 L of wine for each variety. PEF was applied at these two different stages of wine production, and its effects on the sensory and physico-chemical quality of the wines were investigated. The sensory triangle tests revealed no significant change in both wine varieties’ colour, odour, and taste with PEF extraction and PEF stabilization treatments. However, for colour coordinates assessed with a spectrophotometer, a significant increase in CIE b* colour coordinate was registered for PEF-extracted Arinto and Moscatel wine samples, showing a development of a more intense yellow colour. Concerning physico-chemical quality parameters, the PEF extraction increased both wine varieties’ turbidity and pH, although total acidity was not affected. The total phenols also increased in Arinto with extraction. The second PEF treatment applied for wine stabilization did not affect any of the quality parameters, except total phenols, which decreased in Moscatel wine. The results encourage the application of PEF in the wineries at different stages of vinification of white wine grape varieties.
{"title":"Pilot Scale Continuous Pulsed Electric Fields Treatments for Vinification and Stabilization of Arinto and Moscatel Graúdo (Vitis vinifera L.) White Grape Varieties: Effects on Sensory and Physico-Chemical Quality of Wines","authors":"Filipa Vinagre Marques Silva, Riccardo Borgo, Andrea Guanziroli, J. Ricardo-da-Silva, Mafalda Aguiar-Macedo, L. Redondo","doi":"10.3390/beverages10010006","DOIUrl":"https://doi.org/10.3390/beverages10010006","url":null,"abstract":"Pulsed electric field (PEF) processing of white grapes (Arinto, Moscatel Graúdo also known as Moscatel de Setúbal) before pressing for must extraction (1.2 and 1.6 kV/cm) and before bottling for finished wine physical stabilization (10 kV/cm) was implemented in a pilot-scale winery to produce about 540 L of wine for each variety. PEF was applied at these two different stages of wine production, and its effects on the sensory and physico-chemical quality of the wines were investigated. The sensory triangle tests revealed no significant change in both wine varieties’ colour, odour, and taste with PEF extraction and PEF stabilization treatments. However, for colour coordinates assessed with a spectrophotometer, a significant increase in CIE b* colour coordinate was registered for PEF-extracted Arinto and Moscatel wine samples, showing a development of a more intense yellow colour. Concerning physico-chemical quality parameters, the PEF extraction increased both wine varieties’ turbidity and pH, although total acidity was not affected. The total phenols also increased in Arinto with extraction. The second PEF treatment applied for wine stabilization did not affect any of the quality parameters, except total phenols, which decreased in Moscatel wine. The results encourage the application of PEF in the wineries at different stages of vinification of white wine grape varieties.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"32 20","pages":""},"PeriodicalIF":3.5,"publicationDate":"2024-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139446188","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}
Pub Date : 2023-12-25DOI: 10.3390/beverages10010004
Tibor Pasinszki, Deepti Darshani Devi
Kava is the traditional intoxicating beverage of the Pacific with mild sedative and muscle relaxant effects, which are attributed to a group of compounds known as kavalactones. This paper aims to evaluate the quality of kava sold in the local markets of Fiji through the quantification of the six major kavalactones in kava root bundles and powdered kava packages using ethanolic extracts and HPLC. It was found in this work that kava root bundles contain mainly noble kava roots with a total kavalactone content of 8–13%; kavain had the highest concentration among kavalactones and kavain, methysticin, and yangonin together represented 69–71% of the total kavalactone content. Adulteration via mixing noble kava roots with those of non-noble kava with a relatively high dihydrokavain and dihydromethysticin content has also been observed. Powdered kava products were found to contain lower amounts of kavalactones (3–5%) with a less favorable kavalactone profile than those of root bundles, possibly due to mixing roots, rhizomes, and/or basal stems. The findings of this work, namely the variation in kavalactone content and profile in marketed products, indicate the need for rigorous quality control and quality indicators on kava commodities. Suggestions to include quantitative measures in the previously proposed chemical standardization code are also presented.
{"title":"The Kavalactone Content and Profile of Fiji Kava Sold on the Local Market","authors":"Tibor Pasinszki, Deepti Darshani Devi","doi":"10.3390/beverages10010004","DOIUrl":"https://doi.org/10.3390/beverages10010004","url":null,"abstract":"Kava is the traditional intoxicating beverage of the Pacific with mild sedative and muscle relaxant effects, which are attributed to a group of compounds known as kavalactones. This paper aims to evaluate the quality of kava sold in the local markets of Fiji through the quantification of the six major kavalactones in kava root bundles and powdered kava packages using ethanolic extracts and HPLC. It was found in this work that kava root bundles contain mainly noble kava roots with a total kavalactone content of 8–13%; kavain had the highest concentration among kavalactones and kavain, methysticin, and yangonin together represented 69–71% of the total kavalactone content. Adulteration via mixing noble kava roots with those of non-noble kava with a relatively high dihydrokavain and dihydromethysticin content has also been observed. Powdered kava products were found to contain lower amounts of kavalactones (3–5%) with a less favorable kavalactone profile than those of root bundles, possibly due to mixing roots, rhizomes, and/or basal stems. The findings of this work, namely the variation in kavalactone content and profile in marketed products, indicate the need for rigorous quality control and quality indicators on kava commodities. Suggestions to include quantitative measures in the previously proposed chemical standardization code are also presented.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"17 12","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139158125","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}
Pub Date : 2023-12-25DOI: 10.3390/beverages10010003
Rubén del Barrio-Galán, I. Nevares, S. Pérez-Magariño, M. del Alamo-Sanza
Sparging is a technique to remove an excess of dissolved oxygen from the wine with inerting gases before bottling to avoid negative consequences for its chemical and sensory properties. However, its effectiveness on these properties has not been studied in depth. This work investigates the effectiveness of different inerting gases (N2, CO2, and argon) in removing dissolved oxygen in different volumes of a model wine. The efficacy of these gases was also studied in white and red wine, as was their effect on the physicochemical characteristics. Sparging with N2 in the model wine gave the best results in terms of cost–benefits, and with CO2 the worst. The scaling in tanks of different sizes allowed us to establish that the N2 expenditure ranged between 0.09 L and 0.23 L of gas per liter of model wine, establishing an index (Lgas/Lwine) that can be very useful for wineries to remove the dissolved oxygen. Sparging treatments in white and red wine showed very similar results to the model wine. The effect on the chemical properties of the wines was, in some cases, different for white and red wine and for each gas used. The incorporation of oxygen and the subsequent sparging produced a significant loss of some volatile compounds of sensory interest and increased the content of others that have a negative sensory effect. In addition, it had a negative effect on the chromatic properties of red wines.
灌装是一种在装瓶前用惰性气体去除葡萄酒中过量溶解氧的技术，以避免对葡萄酒的化学和感官特性产生负面影响。然而，人们还没有深入研究过惰性气体对这些特性的影响。这项工作研究了不同的惰性气体（N2、CO2 和氩气）在去除不同容量模型酒中溶解氧的效果。还研究了这些气体在白葡萄酒和红葡萄酒中的功效，以及它们对理化特性的影响。从成本效益的角度来看，在模型酒中使用 N2 进行喷洒的效果最好，而使用 CO2 的效果最差。通过在不同大小的罐中进行缩放，我们可以确定每升模型酒的氮气消耗量在 0.09 升到 0.23 升之间，从而确定了一个对酿酒厂去除溶解氧非常有用的指数（Lgas/Lwine）。在白葡萄酒和红葡萄酒中进行增氧处理的结果与模型酒非常相似。在某些情况下，白葡萄酒和红葡萄酒以及所使用的每种气体对葡萄酒化学特性的影响是不同的。氧气的加入和随后的喷射会导致一些感官上感兴趣的挥发性化合物的大量流失，并增加其他一些对感官有负面影响的挥发性化合物的含量。此外，氧气对红葡萄酒的色度也有负面影响。
{"title":"Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact","authors":"Rubén del Barrio-Galán, I. Nevares, S. Pérez-Magariño, M. del Alamo-Sanza","doi":"10.3390/beverages10010003","DOIUrl":"https://doi.org/10.3390/beverages10010003","url":null,"abstract":"Sparging is a technique to remove an excess of dissolved oxygen from the wine with inerting gases before bottling to avoid negative consequences for its chemical and sensory properties. However, its effectiveness on these properties has not been studied in depth. This work investigates the effectiveness of different inerting gases (N2, CO2, and argon) in removing dissolved oxygen in different volumes of a model wine. The efficacy of these gases was also studied in white and red wine, as was their effect on the physicochemical characteristics. Sparging with N2 in the model wine gave the best results in terms of cost–benefits, and with CO2 the worst. The scaling in tanks of different sizes allowed us to establish that the N2 expenditure ranged between 0.09 L and 0.23 L of gas per liter of model wine, establishing an index (Lgas/Lwine) that can be very useful for wineries to remove the dissolved oxygen. Sparging treatments in white and red wine showed very similar results to the model wine. The effect on the chemical properties of the wines was, in some cases, different for white and red wine and for each gas used. The incorporation of oxygen and the subsequent sparging produced a significant loss of some volatile compounds of sensory interest and increased the content of others that have a negative sensory effect. In addition, it had a negative effect on the chromatic properties of red wines.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"5 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139159789","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}
Pub Date : 2023-12-20DOI: 10.3390/beverages10010001
Dušan Vasić, Jelena S. Katanić Stanković, Tijana Urošević, Maja Kozarski, N. Naumovski, Haroon Khan, Jelena Popović-Djordjević
Tisane is a fruit or herbal infusion, commonly referred to as herbal tea. These products are consumed as part of a balanced diet, which is closely related to the trend of a healthier lifestyle. In this work, tisanes prepared from rosehip (R), and herbal mixtures containing rosehip/hibiscus flowers (R/H) and rosehip/hibiscus flowers/saffron (R/H/S) were studied. Rosehip was dried by the convective drying method at 40, 50 and 60 °C. Total phenolic content (TPC), total flavonoid content (TFC), total flavonol content (TFlC), total anthocyanin content (TAC), antioxidant properties (DPPH∙ and ABTS∙+ assays) and in vitro inhibitory potential toward α-amylase of tisanes were examined. The highest TPC (based on dry weight (dw)) was measured in tisane obtained from rosehip dried at 60 °C (37.84 mg GAE/g dw). Tisanes prepared from a R/H/S mixture had the highest values of TFC (4.66–6.13 mg QUE/g dw), TFlC (2.67–3.98 mg QUE/g dw) and TAC (1.35–2.27 mg Cy 3-glc/g dw). The highest DPPH∙ scavenging activity (53.42 mg TE/g dw) was measured in rosehip (dried at 60 °C) tisane, whereas tisane prepared from a rosehip (dried at 60 °C)/hibiscus mixture expressed the best ABTS∙+ scavenging activity (107.44 mg TE/g dw). All tisane samples expressed high inhibitory potential toward α-amylase, with the highest activity of 85.03% and 89.90%, measured for tisanes prepared from rosehip/hibiscus flowers mixture (rosehip dried at 50 and 60 °C, respectively).
{"title":"Insight into Bioactive Compounds, Antioxidant and Anti-Diabetic Properties of Rosehip (Rosa canina L.)-Based Tisanes with Addition of Hibiscus Flowers (Hibiscus sabdariffa L.) and Saffron (Crocus sativus L.)","authors":"Dušan Vasić, Jelena S. Katanić Stanković, Tijana Urošević, Maja Kozarski, N. Naumovski, Haroon Khan, Jelena Popović-Djordjević","doi":"10.3390/beverages10010001","DOIUrl":"https://doi.org/10.3390/beverages10010001","url":null,"abstract":"Tisane is a fruit or herbal infusion, commonly referred to as herbal tea. These products are consumed as part of a balanced diet, which is closely related to the trend of a healthier lifestyle. In this work, tisanes prepared from rosehip (R), and herbal mixtures containing rosehip/hibiscus flowers (R/H) and rosehip/hibiscus flowers/saffron (R/H/S) were studied. Rosehip was dried by the convective drying method at 40, 50 and 60 °C. Total phenolic content (TPC), total flavonoid content (TFC), total flavonol content (TFlC), total anthocyanin content (TAC), antioxidant properties (DPPH∙ and ABTS∙+ assays) and in vitro inhibitory potential toward α-amylase of tisanes were examined. The highest TPC (based on dry weight (dw)) was measured in tisane obtained from rosehip dried at 60 °C (37.84 mg GAE/g dw). Tisanes prepared from a R/H/S mixture had the highest values of TFC (4.66–6.13 mg QUE/g dw), TFlC (2.67–3.98 mg QUE/g dw) and TAC (1.35–2.27 mg Cy 3-glc/g dw). The highest DPPH∙ scavenging activity (53.42 mg TE/g dw) was measured in rosehip (dried at 60 °C) tisane, whereas tisane prepared from a rosehip (dried at 60 °C)/hibiscus mixture expressed the best ABTS∙+ scavenging activity (107.44 mg TE/g dw). All tisane samples expressed high inhibitory potential toward α-amylase, with the highest activity of 85.03% and 89.90%, measured for tisanes prepared from rosehip/hibiscus flowers mixture (rosehip dried at 50 and 60 °C, respectively).","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"256 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139170277","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}
Pub Date : 2023-12-20DOI: 10.3390/beverages10010002
F. Nocente, E. Galassi, F. Taddei, C. Natale, L. Gazza
Recently, “minor” cereals have been gaining interest due to their distinctive characteristics, not only in terms of nutritional and health potential, but also because of their hardiness. To date, the use of several of these cereals for the production, both at artisan and industrial level, of foods such as pasta and bakery products has already been well established, whereas their investigation for the production of malt and beer has been more limited. In this work, a preliminary analysis of the malting aptitude of einkorn, tritordeum, food-grade sorghum and teff was evaluated. Grain quality parameters that influence the processes of malting and transformation into alcoholic beverages were evaluated, i.e., thousand-kernel weight, test weight, total protein and starch content, falling number, germination capacity, germination energy and amylase activity. Grain analyses showed, on average, satisfactory values for alcoholic fermented beverage production in all the cereal species examined (mainly in tritordeum), whereas the amylase activity of the malts produced was lower than that revealed in barley malt. Fermented drinks derived from these minor cereals, therefore, could be interesting for the light and gluten-free beer markets.
{"title":"Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials","authors":"F. Nocente, E. Galassi, F. Taddei, C. Natale, L. Gazza","doi":"10.3390/beverages10010002","DOIUrl":"https://doi.org/10.3390/beverages10010002","url":null,"abstract":"Recently, “minor” cereals have been gaining interest due to their distinctive characteristics, not only in terms of nutritional and health potential, but also because of their hardiness. To date, the use of several of these cereals for the production, both at artisan and industrial level, of foods such as pasta and bakery products has already been well established, whereas their investigation for the production of malt and beer has been more limited. In this work, a preliminary analysis of the malting aptitude of einkorn, tritordeum, food-grade sorghum and teff was evaluated. Grain quality parameters that influence the processes of malting and transformation into alcoholic beverages were evaluated, i.e., thousand-kernel weight, test weight, total protein and starch content, falling number, germination capacity, germination energy and amylase activity. Grain analyses showed, on average, satisfactory values for alcoholic fermented beverage production in all the cereal species examined (mainly in tritordeum), whereas the amylase activity of the malts produced was lower than that revealed in barley malt. Fermented drinks derived from these minor cereals, therefore, could be interesting for the light and gluten-free beer markets.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"2 5","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138956640","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}
Pub Date : 2023-12-11DOI: 10.3390/beverages9040101
David M. Goldman, K. Lambert, Michael Quarshie, J. Craddock
‘Bulletproof Coffee’, a popular beverage composed of coffee, grass-fed butter, and medium-chain triglyceride oil, has gained significant attention for its purported benefits including cognitive enhancement, increased alertness and energy, appetite suppression, and improved metabolic outcomes. However, the scientific evidence supporting these claims remains limited. This review aims to evaluate the evidence and determine the validity of claims regarding Bulletproof Coffee. Studies published between 2010–2023 were retrieved and evidence pertaining to cognition, alertness and energy, hunger and satiety, serum cholesterol, and gastrointestinal tolerance and Bulletproof Coffee were evaluated. The findings suggest that the current evidence base is small, and overall, there is weak or insufficient evidence to support the claimed benefits of Bulletproof Coffee. In particular, there were no significant improvements in cognition, alertness, or energy levels from Bulletproof Coffee compared to regular coffee. The impact on hunger, satiety, resting energy expenditure, and fat oxidation appeared equivocal, with effects offset by the additional calorie intake of Bulletproof Coffee. Further research with more rigorous study designs, larger sample sizes, diverse populations, and standardized methodologies are required in addition to an examination of potential health risks associated with regular Bulletproof Coffee consumption.
{"title":"Assessing the Validity of Bulletproof Coffee’s Claims","authors":"David M. Goldman, K. Lambert, Michael Quarshie, J. Craddock","doi":"10.3390/beverages9040101","DOIUrl":"https://doi.org/10.3390/beverages9040101","url":null,"abstract":"‘Bulletproof Coffee’, a popular beverage composed of coffee, grass-fed butter, and medium-chain triglyceride oil, has gained significant attention for its purported benefits including cognitive enhancement, increased alertness and energy, appetite suppression, and improved metabolic outcomes. However, the scientific evidence supporting these claims remains limited. This review aims to evaluate the evidence and determine the validity of claims regarding Bulletproof Coffee. Studies published between 2010–2023 were retrieved and evidence pertaining to cognition, alertness and energy, hunger and satiety, serum cholesterol, and gastrointestinal tolerance and Bulletproof Coffee were evaluated. The findings suggest that the current evidence base is small, and overall, there is weak or insufficient evidence to support the claimed benefits of Bulletproof Coffee. In particular, there were no significant improvements in cognition, alertness, or energy levels from Bulletproof Coffee compared to regular coffee. The impact on hunger, satiety, resting energy expenditure, and fat oxidation appeared equivocal, with effects offset by the additional calorie intake of Bulletproof Coffee. Further research with more rigorous study designs, larger sample sizes, diverse populations, and standardized methodologies are required in addition to an examination of potential health risks associated with regular Bulletproof Coffee consumption.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"9 2","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138982100","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}
Pub Date : 2023-12-01DOI: 10.3390/beverages9040100
Pere Torán, Susanna Montesinos, Alba Pachón-Camacho, Galadriel Diez-Fadrique, Irene Ruiz-Rojano, Ingrid Arteaga, G. Pera, Núria Montellà-Jordana, Pilar Montero-Alía, Carmina Rodríguez-Pérez, Llorenç Caballería, Carla Chacón
Background: Risky alcohol consumption (RAC) can lead to alcohol-related liver disease (ALD). Liver cirrhosis caused by ALD continues to increase as alcohol consumption continues unabated. In turn, the elderly are more sensitive to alcohol. Population ageing calls for preventive activities to improve their health. Brief interventions have proven to be cost-effective in addressing risk behaviours. Aim: We aimed to analyse the prevalence of RAC in people > 64 years and to assess the effect of a brief intervention in the subgroup of risky consumers. Methods: population-based study in two phases: (1) Phase I: Cross-sectional, descriptive multicentre study of prevalence of RAC in people > 64 years. (2) Phase II: Cluster randomized, controlled, single-blind, community-based clinical trial with two comparison groups of subjects with RAC, to assess the effectiveness of a brief intervention compared to standard practice in reducing alcohol consumption in primary care. Results: Out of the 932 subjects, 455 (49%) (268 men (64%) and 187 women (36%)) had an alcohol consumption that was considered to be risky. Overall, the brief intervention was effective in reducing alcohol consumption showing 1.8 OR (p = 0.030). That effect was caused by women whose group showed 3.3 OR (p = 0.009). There was no effect on men (p = 0.468). Conclusions: RAC in the elderly is very high, far more in men than in women. A brief intervention was successful in reducing alcohol consumption but not below risk levels. Further research is needed to determine which types of interventions are most effective in this population subgroup.
{"title":"Risky Alcohol Consumption in the Elderly: Screening and Brief Intervention from Primary Care. The ALANE Study, a Randomized Clinical Trial","authors":"Pere Torán, Susanna Montesinos, Alba Pachón-Camacho, Galadriel Diez-Fadrique, Irene Ruiz-Rojano, Ingrid Arteaga, G. Pera, Núria Montellà-Jordana, Pilar Montero-Alía, Carmina Rodríguez-Pérez, Llorenç Caballería, Carla Chacón","doi":"10.3390/beverages9040100","DOIUrl":"https://doi.org/10.3390/beverages9040100","url":null,"abstract":"Background: Risky alcohol consumption (RAC) can lead to alcohol-related liver disease (ALD). Liver cirrhosis caused by ALD continues to increase as alcohol consumption continues unabated. In turn, the elderly are more sensitive to alcohol. Population ageing calls for preventive activities to improve their health. Brief interventions have proven to be cost-effective in addressing risk behaviours. Aim: We aimed to analyse the prevalence of RAC in people > 64 years and to assess the effect of a brief intervention in the subgroup of risky consumers. Methods: population-based study in two phases: (1) Phase I: Cross-sectional, descriptive multicentre study of prevalence of RAC in people > 64 years. (2) Phase II: Cluster randomized, controlled, single-blind, community-based clinical trial with two comparison groups of subjects with RAC, to assess the effectiveness of a brief intervention compared to standard practice in reducing alcohol consumption in primary care. Results: Out of the 932 subjects, 455 (49%) (268 men (64%) and 187 women (36%)) had an alcohol consumption that was considered to be risky. Overall, the brief intervention was effective in reducing alcohol consumption showing 1.8 OR (p = 0.030). That effect was caused by women whose group showed 3.3 OR (p = 0.009). There was no effect on men (p = 0.468). Conclusions: RAC in the elderly is very high, far more in men than in women. A brief intervention was successful in reducing alcohol consumption but not below risk levels. Further research is needed to determine which types of interventions are most effective in this population subgroup.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" 39","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138613388","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}
Pub Date : 2023-11-28DOI: 10.3390/beverages9040099
Victor Adrian Espinoza-Martinez, P. Álvarez-Gutiérrez, Felipe de Jesus Palma-Cruz, Raul Enriquez-Valencia, Marcos Pedro Ramirez-Lopez, Claudia Lopez-Sanchez, Hector Gilberto Vazquez-Lopez
Mezcal is an alcoholic beverage obtained by distilling musts and juices fermented by spontaneous or cultivated microorganisms, which are extracted from ripe stems of cooked Agaves and harvested in Mexico. Both raw material and production practices differ markedly between producing regions, locations, and even factories, resulting in a very distinctive set of products. The state of Oaxaca is the top producer worldwide of mezcal, and 35,000 families are involved in the production of this aromatic alcoholic beverage. Fermentation is the most important stage of mezcal production and is performed by different yeast and bacteria. In this study, the yeast strains were isolated from fermentation containers of four mezcal factories (palenques) in Oaxaca. Taxonomic determination was verified by ITS, and an analysis of the biotechnological process through personal interviews and principal component analysis was performed. Eighteen different isolates of eight different genera (Candida, Clavispora, Meyerozyma, Metarhizium, Pichia, Saccharomyces, Torulaspora, and Yarrowia) were identified. According to the biotechnological process analysis and principal component analysis, the artisanal palenques (palenques 1, 3, and 4) are more like each other than and differ radically from palenque 2, which is where the artisanal process has changed towards technical production.
{"title":"Influence of the Biotechnological Process of Mezcal Fermentation on Yeast Diversity in Four palenques of Oaxaca, Mexico","authors":"Victor Adrian Espinoza-Martinez, P. Álvarez-Gutiérrez, Felipe de Jesus Palma-Cruz, Raul Enriquez-Valencia, Marcos Pedro Ramirez-Lopez, Claudia Lopez-Sanchez, Hector Gilberto Vazquez-Lopez","doi":"10.3390/beverages9040099","DOIUrl":"https://doi.org/10.3390/beverages9040099","url":null,"abstract":"Mezcal is an alcoholic beverage obtained by distilling musts and juices fermented by spontaneous or cultivated microorganisms, which are extracted from ripe stems of cooked Agaves and harvested in Mexico. Both raw material and production practices differ markedly between producing regions, locations, and even factories, resulting in a very distinctive set of products. The state of Oaxaca is the top producer worldwide of mezcal, and 35,000 families are involved in the production of this aromatic alcoholic beverage. Fermentation is the most important stage of mezcal production and is performed by different yeast and bacteria. In this study, the yeast strains were isolated from fermentation containers of four mezcal factories (palenques) in Oaxaca. Taxonomic determination was verified by ITS, and an analysis of the biotechnological process through personal interviews and principal component analysis was performed. Eighteen different isolates of eight different genera (Candida, Clavispora, Meyerozyma, Metarhizium, Pichia, Saccharomyces, Torulaspora, and Yarrowia) were identified. According to the biotechnological process analysis and principal component analysis, the artisanal palenques (palenques 1, 3, and 4) are more like each other than and differ radically from palenque 2, which is where the artisanal process has changed towards technical production.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"46 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139217470","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}
Pub Date : 2023-11-27DOI: 10.3390/beverages9040098
Karolina Mroczek, B. Saletnik, M. Bajcar, Aneta Saletnik, C. Puchalski, G. Zaguła
Excessive sugar consumption is a risk factor for becoming overweight. Due to the increase in consumer nutritional awareness, functional beverages with reduced caloric content have attracted great interest in recent years. The current state of knowledge on the feasibility of using low- and no-calorie sweeteners (LNCS) as substitutes for traditional sugar in the production of functional beverages while maintaining their osmolality properties is limited. Selected sweeteners were examined for the presence of five selected macronutrients (calcium, potassium, magnesium, sodium, and sulfur) and iron by ICP-OES, osmolality, total dissolved solids (TDS), and electrical conductivity (EC) in their solutions. The obtained results formed the basis for evaluating the applicability of the studied sweeteners in the production of functional beverages.
{"title":"Effect on Ionic Composition and Tonic Parameters of Sweeteners Used in the Production of Functional Beverages","authors":"Karolina Mroczek, B. Saletnik, M. Bajcar, Aneta Saletnik, C. Puchalski, G. Zaguła","doi":"10.3390/beverages9040098","DOIUrl":"https://doi.org/10.3390/beverages9040098","url":null,"abstract":"Excessive sugar consumption is a risk factor for becoming overweight. Due to the increase in consumer nutritional awareness, functional beverages with reduced caloric content have attracted great interest in recent years. The current state of knowledge on the feasibility of using low- and no-calorie sweeteners (LNCS) as substitutes for traditional sugar in the production of functional beverages while maintaining their osmolality properties is limited. Selected sweeteners were examined for the presence of five selected macronutrients (calcium, potassium, magnesium, sodium, and sulfur) and iron by ICP-OES, osmolality, total dissolved solids (TDS), and electrical conductivity (EC) in their solutions. The obtained results formed the basis for evaluating the applicability of the studied sweeteners in the production of functional beverages.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"1 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139231945","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}
Pub Date : 2023-11-22DOI: 10.3390/beverages9040097
Ricardo M. Ferreira, D. Wessel, Artur M. S. Silva, Jorge A. Saraiva, Susana M. Cardoso
The escalating production of processed prickly pear products has led to a substantial rise in waste materials, particularly peel, which is rich in bioactive chemicals and holds the potential for value-added product development. However, the high perishability of these peels imposes effective preservation techniques. So, this work aimed to explore the potential of prickly pear peels from O. ficus-indica ‘Rossa’, ‘Gialla’, and ‘Bianca’ cultivars for the production of Opuntia beverages, namely infusions. To achieve this goal, two distinct drying methods, namely microwave drying and a food dehydrator, were employed with the latter method, resulting in the higher recovery of phenolic compounds (0.5 mgGAE/mL vs. 0.16 mgGAE/mL) and the higher antioxidant capacity of the resulting infusions. Additionally, various steeping conditions involving water temperatures of 80, 90, and 100 °C were assessed to maximize the levels of phenolic compounds and antioxidant activity. The results demonstrate that the better overall drying method temperature and steeping conditions for the food dehydrator were at 35 °C and boiling water (100 °C) due to its generally better results and practicality. Sensorial trials revealed that the three infusions were generally accepted (score > 7.20 out of 9) but that O. ficus-indica ‘Rossa’ received the highest ratings. This study offers valuable insights for optimizing drying methods and steeping conditions to preserve and enhance the bioactive compounds and antioxidant potential in prickly pear peel infusions, promoting their sustainable utilization as functional ingredients in food and nutraceutical applications.
刺梨加工产品的产量不断攀升，导致废料大量增加，尤其是果皮，因为果皮富含生物活性化学物质，具有开发增值产品的潜力。然而，这些果皮极易变质，因此必须采用有效的保存技术。因此，这项工作旨在探索从 O. ficus-indica 'Rossa'、'Gialla'和'Bianca'栽培品种中提取的刺梨果皮用于生产 Opuntia 饮料（即输液）的潜力。为了实现这一目标，我们采用了两种不同的干燥方法，即微波干燥和食品脱水机，其中食品脱水机的酚类化合物回收率更高（0.5 mgGAE/mL 对 0.16 mgGAE/mL），生产的浸泡液抗氧化能力也更强。此外，还对水温为 80、90 和 100 °C 的各种浸泡条件进行了评估，以最大限度地提高酚类化合物的含量和抗氧化活性。结果表明，食品脱水机的整体干燥方法温度和浸泡条件较好的是 35 °C 和沸水（100 °C），因为其效果和实用性普遍较好。感官试验表明，三种浸泡方式普遍被接受（满分 9 分，得分大于 7.20 分），但 O. ficus-indica 'Rossa' 的评分最高。这项研究为优化干燥方法和浸泡条件以保存和提高刺梨果皮浸泡液中的生物活性化合物和抗氧化潜力提供了宝贵的见解，从而促进了刺梨果皮浸泡液作为功能性配料在食品和保健品应用中的可持续利用。
{"title":"Infusion from Opuntia ficus-indica Peels: The Effects of Drying and Steeping Conditions","authors":"Ricardo M. Ferreira, D. Wessel, Artur M. S. Silva, Jorge A. Saraiva, Susana M. Cardoso","doi":"10.3390/beverages9040097","DOIUrl":"https://doi.org/10.3390/beverages9040097","url":null,"abstract":"The escalating production of processed prickly pear products has led to a substantial rise in waste materials, particularly peel, which is rich in bioactive chemicals and holds the potential for value-added product development. However, the high perishability of these peels imposes effective preservation techniques. So, this work aimed to explore the potential of prickly pear peels from O. ficus-indica ‘Rossa’, ‘Gialla’, and ‘Bianca’ cultivars for the production of Opuntia beverages, namely infusions. To achieve this goal, two distinct drying methods, namely microwave drying and a food dehydrator, were employed with the latter method, resulting in the higher recovery of phenolic compounds (0.5 mgGAE/mL vs. 0.16 mgGAE/mL) and the higher antioxidant capacity of the resulting infusions. Additionally, various steeping conditions involving water temperatures of 80, 90, and 100 °C were assessed to maximize the levels of phenolic compounds and antioxidant activity. The results demonstrate that the better overall drying method temperature and steeping conditions for the food dehydrator were at 35 °C and boiling water (100 °C) due to its generally better results and practicality. Sensorial trials revealed that the three infusions were generally accepted (score > 7.20 out of 9) but that O. ficus-indica ‘Rossa’ received the highest ratings. This study offers valuable insights for optimizing drying methods and steeping conditions to preserve and enhance the bioactive compounds and antioxidant potential in prickly pear peel infusions, promoting their sustainable utilization as functional ingredients in food and nutraceutical applications.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"13 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139250159","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}
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