Beverages, Vol. 10, Pages 30: The Ability of Lacticaseibacillus paracasei MSMC 36-9 Strain with Probiotic Potential to Ferment Coconut Milk and Produce a Yogurt-Type Beverage Beverages doi: 10.3390/beverages10020030 Authors: Porntipha Vitheejongjaroen Pooyanee Phettakhu Wannicha Arsayot Malai Taweechotipatr Ulisa Pachekrepapol The efficacy of the Lacticaseibacillus paracasei MSMC 36-9 strain with probiotic potential to ferment coconut milk and produce coconut milk yogurt-type beverages was examined. Tapioca starch was used as a stabilizer at concentrations of 0, 1.0, and 2.0% (w/w). The sample ..read more

Beverages, Vol. 10, Pages 31: Fortification of White Wines with Antioxidants and Se: Impacts on Browning Development and Phenolic Content Beverages doi: 10.3390/beverages10020031 Authors: Melina Maria Chatzistavridi Stefania Christofi Stamatina Kallithraka The present study explores the efficiency of selenomethionine (Semeth), an organic form of Se, as an antioxidant compared with commonly used antioxidants (ascorbic acid, glutathione, and potassium metabisulfite) in preventing oxidative browning in Greek white wines (Malagouzia and Retsina). The experimental procedure involved an accelerated ..read more

Beverages, Vol. 10, Pages 29: Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities Beverages doi: 10.3390/beverages10020029 Authors: Nathalie Barakat Jalloul Bouajila Sandra Beaufort Ziad Rizk Patricia Taillandier Youssef El Rayess Winemaking is one of the oldest biotechnology techniques in the world. The wine industry generates 20 million tons of by-products, such as wastewater, stalk, lees, pomace, and stems, each year. The objective of this research project is to valorize wine industry by-products by producing a func ..read more

Beverages, Vol. 10, Pages 26: Exploring Metschnikowia pulcherrima as a Co-Fermenter with Saccharomyces cerevisiae: Influence on Wine Aroma during Fermentation and Ageing Beverages doi: 10.3390/beverages10020026 Authors: Lesly L. Torres-Díaz Rebeca Murillo-Peña Miquel Iribarren Itziar Sáenz de Urturi Sandra Marín-San Román Miriam González-Lázaro Eva P. Pérez-Álvarez Teresa Garde-Cerdán Non-Saccharomyces yeasts, particularly Metschnikowia pulcherrima, are considered alternatives to SO2 in winemaking, combating specific microorganisms. The sensory profile of the wine is contingent upon the type o ..read more

Beverages, Vol. 10, Pages 27: Leave the Milk for the Calf and Spread the Word: Exploring Factors Determining US Consumers’ Willingness to Try Plant-Based Milk Alternatives and Their Word-of-Mouth Sharing about Plant-Based Milk Alternatives Beverages doi: 10.3390/beverages10020027 Authors: Meike Rombach Lei Cong David L. Dean Plant-based milk alternatives are important beverages in US consumer markets. Sustainability, consumer awareness, lifestyle changes, and other value-based reasons are why these beverages are increasing in popularity. The present study is focused on plant-based mi ..read more

Beverages, Vol. 10, Pages 25: Packaging Material Use Efficiency of Commercial PET and Glass Bottles for Mineral Water Beverages doi: 10.3390/beverages10020025 Authors: Anna Gress Kajetan Müller Sven Sängerlaub The influence of the bottle material (glass, PET), the reusability (reusable and disposable bottles), and the carbonization (still, medium, classic mineral water) on the filling ratio, packaging material use efficiency, cost, and shelf life were evaluated. Two hundred different bottles were purchased and characterized regarding their filling volume, the weight of the bottle, the weight o ..read more

Beverages, Vol. 10, Pages 24: Aromatic Characterization of Graševina Wines from Slavonia and Podunavlje Sub-Regions Beverages doi: 10.3390/beverages10020024 Authors: Mitja Martelanc Guillaume Antalick Tatjana Radovanović Vukajlović Branka Mozetič Vodopivec Melita Sternad Lemut Ahmad Hosseini Valentina Obradović Josip Mesić Lorena Butinar This study investigated the chemical aromatic profiles of 60 volatile organic compounds (VOCs), including 21 terpenes, 6 norisoprenoids, 6 volatile phenols, 4 C-6 alcohols, and 23 esters, in Graševina wines originating from Slavonia a ..read more

Beverages, Vol. 10, Pages 23: Brewing Mainly from Stale Bread: A Pale Ale Case Study Beverages doi: 10.3390/beverages10020023 Authors: Pedro Coelho Catarina Prista Isabel Sousa Contemporary environmental concerns have led to the prioritization of sustainable production and material circularity, no matter what the industrial field of activity. Bread waste is a major element of overall food waste since, worldwide, bread remains a widespread staple food. A considerable proportion of bread consumption is of fresh, baked bread, consumed daily, generating substantial amounts of stale bread. Therefor ..read more

Beverages, Vol. 10, Pages 22: α-Glucosidase Inhibitory Activity of Tea and Kombucha from Rhizophora mucronata Leaves Beverages doi: 10.3390/beverages10010022 Authors: Yunita Eka Puspitasari Emmy Tuenter Annelies Breynaert Kenn Foubert Herawati Herawati Anik Martinah Hariati Aulanni’am Aulanni’am Tess De Bruyne Nina Hermans A decoction of Rhizophora mucronata Lam. mangrove bark is used as an antidiabetic treatment in Asia. Kombucha tea is a fermented beverage, which is also claimed to be antidiabetic. In this work, the potency of R. mucronata leaves as α-glucosidase inhi ..read more

Beverages, Vol. 10, Pages 20: Craft Brewery Wastewater Treatment in a Scalable Microbial Fuel Cell Stack Beverages doi: 10.3390/beverages10010020 Authors: Olivia Zapata-Martínez Denys Villa-Gomez Raul Tapia-Tussell Jorge Dominguez-Maldonado Galdy Hernández-Zárate Elda España-Gamboa Rubí Valdez-Ojeda Liliana Alzate-Gaviria Craft breweries release wastewater into the environment, posing serious environmental concerns. Microbial fuel cells (MFCs) are an attractive technology that has been used in industrial wastewater treatment. This study used a scalable system of nine MFCs (stacked) to treat 15 ..read more