Artykuły w czasopismach: „Beverage chemistry and beverage sensory science”

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Kolonas, Alexandros, Patroklos Vareltzis, Smaro Kiroglou, Nikolaos Goutzourelas, Dimitrios Stagos, Varvara Trachana, Christina Tsadila, Dimitris Mossialos, Stamatis Mourtakos i Olga Gortzi. "Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation". International Journal of Molecular Sciences 24, nr 4 (10.02.2023): 3558. http://dx.doi.org/10.3390/ijms24043558.

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Athletes often consume functional beverages in order to improve performance and reduce oxidative stress caused by high-intensity exercise. The present study aimed to evaluate the antioxidant and antibacterial properties of a functional sports beverage formulation. The beverage’s antioxidant effects were assessed on human mesenchymal stem cells (MSCs) by determining thiobarbituric acid reactive substances (TBARS; TBARS levels decreased significantly by 52.67% at 2.0 mg/mL), total antioxidant capacity (TAC; TAC levels increased significantly by 80.82% at 2.0 mg/mL) and reduced glutathione (GSH; GSH levels increased significantly by 24.13% at 2.0 mg/mL) levels. Furthermore, the beverage underwent simulated digestion following the INFOGEST protocol to assess its oxidative stability. The analysis of the total phenolic content (TPC) using the Folin–Ciocalteu assay revealed that the beverage contained a TPC of 7.58 ± 0.066 mg GAE/mL, while the phenolics identified by HPLC were catechin (2.149 mg/mL), epicatechin (0.024 mg/mL), protocatechuic acid (0.012 mg/mL), luteolin 7-glucoside (0.001 mg/mL), and kaempferol-3-O-β-rutinoside (0.001 mg/mL). The beverage’s TPC was strongly correlated with TAC (R2 = 896). Moreover, the beverage showcased inhibitory and bacteriostatic effects against Staphylococcus aureus and Pseudomonas aeruginosa. Lastly, the sensory acceptance test demonstrated that the functional sports beverage was well accepted by the assessors.

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Habschied, Kristina, Jelena Nišević, Vinko Krstanović, Ante Lončarić, Kristina Valek Lendić i Krešimir Mastanjević. "Formulation of a Wort-Based Beverage with the Addition of Chokeberry (Aronia melanocarpa) Juice and Mint Essential Oil". Applied Sciences 13, nr 4 (11.02.2023): 2334. http://dx.doi.org/10.3390/app13042334.

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In Croatia, the production of non-alcoholic wort-based beverages is in its initial stages. The main goal of this research was to produce wort that could be then used in the production of a wort-based beverage with the addition of chokeberry (Aronia melanocarpa) juice. Sensory characteristics and consumer acceptance was also analyzed. Worts were prepared by the standard mashing process, using Munich and pale ale malt. Chokeberry juice was added to the cooled worts. For the purpose of this research, two versions of wort with different concentrations of chokeberry juice (10%, 20%, 30%) were formulated, and all of the beverages were subjected to sensory analysis. Sensory analysis showed that wort with the addition of 30% chokeberry juice was the most accepted. This concentration of chokeberry juice gave the beverage a pleasant taste, but needed some improvement. To address this, mint essential oil was added to the mixture and carbonation using gaseous CO2 was conducted. This beverage received better acceptance when carbonated and mixed with mint essential oil. In addition to the sensory analysis, the polyphenol content of the chosen beverage was also analyzed, along with its nutritional value. Polyphenol content was 2621.47 mg/L and antioxidative activity was 2.28 mmol Trolox/L. The energy value was determined to be 57 kcal. However, in order to optimize the production of this wort-based beverage, further research should be conducted.

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Punoo, Hilal Ahmad, Jahangir A. Rather i Andleeb Muzaffar. "Development of soy whey fortified orange juice beverages: their physicochemical, rheological, antioxidant, and sensory properties". Exploration of Foods and Foodomics 1, nr 4 (29.10.2023): 206–20. http://dx.doi.org/10.37349/eff.2023.00016.

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Aim: Soy whey is a byproduct of tofu production and is being discarded after tofu preparation. However, soy whey is a rich source of phytochemicals, minerals, and protein. The present study was conducted to utilize soy whey for the development of nutraceutical-rich orange juice beverages. Methods: The soy whey and orange juice were produced and beverage samples were developed from them. The samples were evaluated for physicochemical, rheological, antioxidant, and sensory properties to evaluate the optimum percentage of soy whey that can be utilized for beverage development. Results: The protein content increased from 0.45% to 1.65% with an increase in soy whey from 0% to 50%. The pH of the beverage samples was in the range of 4.27–4.77 with the total soluble solids (TSSs) of 5.75–6.0 for various beverage samples. The lightness (L*), redness (+a*), and yellowness (+b*) of beverage samples range between 31.57–49.04, 1.21–0.54, and 25.37–39.63 respectively. The vitamin C content of the beverage samples was 56.30 mg/L, 52.75 mg/L, 36.97 mg/L, 26.35 mg/L, and 22.87 mg/L for A, B, C, D, and E beverages respectively. The 1, 1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), reducing power ranges of beverage samples range between 91.2–96.23%, 0.521–0.994%, and 0.204–0.859% respectively, and total phenolic content (TPC) ranges between 112 mg gallic acid equivalents (GAE)/100 mL and 181 mg GAE/100 mL of beverage samples. The beverage samples presented a shear thinning property with a flow index (n) ranging between 0.2371–0.8214. The consistency coefficient of the beverage samples ranges between 0.0405 Pa∙Sn and 0.0041 Pa∙Sn. The control, 20%, and 30% soy whey-containing beverage samples showed higher sensory properties. Conclusions: The beverage samples with 0%, 20%, and 30% showed improved DPPH and FRAP percent activity and higher overall acceptability compared to 40% and 50% soy whey-containing beverage samples.

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Sotelo-González, Ana María, Iza Fernanda Pérez-Ramírez, Julissa Haydee Soto-Infante, Haiku Daniel de Jesús Gómez-Velázquez, Ma Estela Vázquez-Barrios, Alexandro Escobar-Ortíz i Rosalía Reynoso-Camacho. "Improved Phenolic Profile, Sensory Acceptability, and Storage Stability of Strawberry Decoction Beverages Added with Blueberry Decoctions". Molecules 28, nr 6 (9.03.2023): 2496. http://dx.doi.org/10.3390/molecules28062496.

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Blueberries are rich in polyphenols, anthocyanins, and proanthocyanidins; however, they are expensive. In contrast, strawberries have a lower cost and are rich in ellagitannins. Therefore, a strawberry–blueberry blend decoction could produce a low-cost beverage with a rich and diverse phytochemical profile. In this study, we developed three berry-based beverages: blend strawberry–blueberry (SBB), strawberry (SB), and blueberry (BB). The polyphenol profile of the beverages was characterized by UPLC-ESI-Q-ToF MSE, an acceptability test was carried out with potential consumers, and a stability analysis was performed under commercial storage conditions (4, 25, and 34 °C). The SBB exhibited a good sensorial preference (score of 81.3) and showed high contents and a diverse composition of anthocyanins and proanthocyanidins, which were up to 3.0- and 1.2-fold higher compared to the SB, respectively. Regarding the storage stability, the SBB showed better retention of lightness (97.9%) and red color (66.7%) at the end of the storage under refrigerated conditions (4 °C) compared to the SB. Therefore, these results demonstrate that using blended berry fruits leads to the creation of a functional beverage that has higher nutraceutical potential than single-berry-based beverages.

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Furlani, Lucas da Luz, Caroline Marques, Naimara Vieira do Prado, Matheus Sbruzzi Fiebig, Alessandra Machado-Lunkes i Fabiane Picinin de Castro-Cislaghi. "Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage". Acta Scientiarum. Technology 46, nr 1 (14.12.2023): e64953. http://dx.doi.org/10.4025/actascitechnol.v46i1.64953.

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Consumers see whey beverages as inferior products to yogurts, especially regarding texture and viscosity. The aim of this work was to evaluate consumers' perception of the differences between yogurt and fermented whey beverage using word association and check-all-that-apply (Cata). Untrained assessors (n = 100) evaluated samples of three commercial brands of liquid or stirred yogurt and whey beverage, of strawberry flavor. Chemical and physical parameters (pH, acidity, total solids, color, texture and syneresis) were determined to assist in the interpretation of the results. The study showed that physical and chemical characteristics were inherent to each product, with no homogeneity within each category. The texture was the parameter that most influenced consumer responses. Yogurt is not necessarily always more viscous than fermented whey beverages. In addition, sensory acceptability was not linked to the product category, pointing to the importance of the individual characteristics. Word association and Cata were able to access the main differences between both products and brought important qualitative and quantitative information regarding consumers’ opinions. This study contributed to demystifying the perception that fermented whey beverages have attributes considered inferior, such as lower viscosity and greater syneresis when compared to yogurts. It was found that there is a demand for information about yogurt and fermented whey beverages, which can influence consumers' opinions at the time of purchase.

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Anjos, Ofélia, Soraia Inês Pedro, Débora Caramelo, Andreia Semedo, Carlos A. L. Antunes, Sara Canas i Ilda Caldeira. "Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale". Applied Sciences 11, nr 11 (30.05.2021): 5065. http://dx.doi.org/10.3390/app11115065.

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Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing.

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Genovese, Alessandro. "Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry". Applied Sciences 13, nr 22 (16.11.2023): 12402. http://dx.doi.org/10.3390/app132212402.

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The term “flavor” refers to the overall sensory experience of a food or beverage, including olfaction (the perception of smell and aroma), gustation (the perception of taste), and trigeminal sensations, which combine the perception of texture, mouthfeel, temperature, and chemesthesis (i [...]

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Aniceto, Adriana, Julia Montenegro, Rafael da Silva Cadena i Anderson Junger Teodoro. "Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages". Molecules 26, nr 2 (11.01.2021): 332. http://dx.doi.org/10.3390/molecules26020332.

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Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g−1) compared to taperebá (25.93 mg · 100 g−1). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.14 mgGAE · 100 g−1 and the murici of 307.52 ± 19.73 mg GAE · 100 g−1) and flavonoids (174.87 ± 1.76 μgQE/g and 129.46 ± 10.68 μgQE/g, murici and taperebá, respectively), when compared to other Brazilian fruits. The antioxidant capacity in different methods revealed that the taperebá had a higher average in the results, only in the ORAC method and did not present a significant difference (p > 0.05) in relation to the murici. The beverage development was performed using experimental design 23, showed through sensory analysis and surface response methodology that murici and high sugar content (between 12.5 and 14.2% of sugar) influenced in sensory acceptance. Our findings indicate that beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits.

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João Santos, Maria, João Mota, Elisete Correia i Alice Vilela. "The science behind beverage flavors: The role of pH and amylase enzyme in the human mouth". BIO Web of Conferences 68 (2023): 02003. http://dx.doi.org/10.1051/bioconf/20236802003.

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The chemical composition of alcoholic beverages plays a crucial role in their flavor, and the interaction with the chemistry of the mouth, particularly saliva, further shapes the sensory experience. Saliva's pH and enzyme activity can affect the chemical balance of the drink, and therefore, the taste and aroma perceived by the taster. This study examined the influence of saliva on the pH and α-amylase activity of alcoholic beverages, through a potentiometer and enzymatic kits respectively, and how this affected their sensory profile, through the performance of a Descriptive Analysis (DA) sensory test. The results showed that the pH values of the drinks were altered after contact with saliva, with brandies showing an increase in pH and wines showing a decrease. Additionally, the α-amylase activity was found to be influenced by the presence of acids, ethanol, and tannins in the drink. These observations suggest that the chemical composition of the drink and the saliva can impact the sensory experience. Further studies can help to elucidate the mechanisms underlying this interaction and how it varies across different types of beverages and individuals through sensitive enzyme kits.

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Maleš, Ivanka, Ana Dobrinčić, Zoran Zorić, Sanda Vladimir-Knežević, Ivona Elez Garofulić, Maja Repajić, Danijela Skroza, Igor Jerković i Verica Dragović-Uzelac. "Phenolic, Headspace and Sensory Profile, and Antioxidant Capacity of Fruit Juice Enriched with Salvia officinalis L. and Thymus serpyllum L. Extract: A Potential for a Novel Herbal-Based Functional Beverages". Molecules 28, nr 9 (22.04.2023): 3656. http://dx.doi.org/10.3390/molecules28093656.

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Since certain constituents are not naturally present in pure fruit juices, incorporating herbal extracts can provide specific sensory properties to the beverages and improve their biopotential. In our previous research, it was found that sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.), and combinations of their extracts had the highest total phenolic content and a unique composition of volatile compounds, which can contribute to the aromatic and antioxidant qualities of functional products. Therefore, this research aimed to investigate the potential of sage and wild thyme extracts, as well as their mixture (wild thyme:sage at 3:1, v/v), to enrich fruit juices (apple, pineapple, and orange). Obtained beverages were evaluated for sensory properties as well as phenolic and headspace composition (UPLC-MS/MS and HS-SPME/GC-MS analysis) and antioxidant capacity (ORAC assay). The incorporation of wild thyme extract in pineapple juice provided the most harmonious flavor and the highest content of volatile compounds (on PDMS/DVB fiber). The orange juice formulations were the most enriched with phenolic and volatile compounds (on DVB/CAR/PDMS fibers). The highest antioxidant capacity was observed in the formulation with orange juice and sage extract (22,925.39 ± 358.43 µM TE). This study demonstrated that enriching fruit juices with sage and wild thyme extracts could create functional beverages with improved sensory and health-promoting properties, providing valuable insights for the food and beverage industry to meet the growing demand of health-conscious consumers for natural and functional products.

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Oliveira-Alves, Sheila, Sílvia Lourenço, Tiago A. Fernandes i Sara Canas. "Coumarins in Spirit Beverages: Sources, Quantification, and Their Involvement in Quality, Authenticity and Food Safety". Applied Sciences 14, nr 3 (24.01.2024): 1010. http://dx.doi.org/10.3390/app14031010.

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This comprehensive review is devoted to an under-exploited family of phenolic compounds, the coumarins, and the most relevant strands in which they are involved in some spirit beverages—wine spirit, brandy, whiskey, sugar-cane spirits (rum and cachaça) and grape marc spirit—with great importance worldwide in terms of production, trade and consumption. It gathers the key discoveries on the topic, considering the production process of each spirit beverage, and the related sources of coumarins (different kinds of wood used in the ageing stage), along with the factors that govern them and can influence the sensory properties of the aged beverages. An overview of the analytical methods available for their identification/quantification is also included, as well as the corresponding trends for the advancement of knowledge in this field. Moreover, the remarkable role of coumarins as nutraceuticals, their importance as chemical markers for authenticity purposes, and their relationship with the food safety of these spirit beverages are also addressed, highlighting the current gaps and issues, and providing clues for future research.

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Kyroglou, Smaro, Rafailia Laskari i Patroklos Vareltzis. "Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics". Molecules 27, nr 9 (6.05.2022): 2971. http://dx.doi.org/10.3390/molecules27092971.

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The use of vacuum cycles for the cold extraction of coffee is a new process that leads to a significant reduction in process time of Cold Brew compared to conventional methods. This research aimed at specifying the necessary parameters for producing a consumer-accepted cold brew coffee by applying vacuum cycles. This was achieved by investigating the effect of the number of cycles and of the applied pressure (vacuum) on the physicochemical characteristics of the cold brew coffee, i.e., total dissolved solids (TDS%), pH, acidity, phenol and caffeine content and color. Furthermore, sensory evaluation took place by members of the Specialty Coffee Association of America (SCAA) to specify parameters such as coffee blend, coffee/water ratio, total water hardness and grind size and secondly to determine the optimal pressure and number of cycles for a tasty final beverage. The sensory and physiochemical characteristics of cold extraction coffee were investigated by Principal Component Analysis (PCA). It became evident that coffee extraction by applying two vacuum cycles at 205 mbar pressure produced the lowest intensity of physiochemical properties (caffeine, phenols, acidity, TDS% and pH), and the highest score of sensory characteristics (fragrance, body, acidity, flavor, balance, and aftertaste). Caffeine and phenol concentration of the optimal beverage were 26.66 ± 1.56 mg/g coffee and 23.36 ± 0.79 mg gallic acid/g coffee respectively. The physiochemical characteristics were also compared to a beverage of hot extraction of the same blend and ratio of coffee to water.

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Suffys, Sarah, Dorothée Goffin, Gaëtan Richard, Adrien Francis, Eric Haubruge i Marie-Laure Fauconnier. "Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink". Molecules 28, nr 16 (16.08.2023): 6084. http://dx.doi.org/10.3390/molecules28166084.

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At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the development of a fermented functional drink based on Sobacha is considered. Sobacha is an infusion of roasted buckwheat seeds widely consumed in Asian countries for its health benefits. As fermentation improves the nutritional and organoleptic status of grains, the mixed fermentation process involved in the development of kombucha beverages (fermented sweet tea) is conducted by inoculating a symbiotic culture of bacteria and yeasts into the transposable matrix (Sobacha instead of tea). Sobacha, a healthy pseudo-cereal matrix with promising aromas, could be fermented to potentially develop an innovative drink, named “Hakko Sobacha”. This neologism would reveal the fermented character of the infusion, Hakko meaning fermented in Japanese. Considering the beverage characterization, the kinetics of the volatile organic compound syntheses were determined using stir-bar sorptive extraction followed by gas chromatography coupled to mass spectrometry analysis. Odor-active compounds were theoretically calculated to estimate the flavor composition. Finally, sensory analyses highlighted the appreciation and preferences of the consumer towards the beverages. The fermentative yield differences observed between the two buckwheat concentration modalities tested seemed to be correlated with the sugar and nutrient levels available from the starch (buckwheat) matrix. Having characterized Hakko Sobacha, this study proposed the possibility of developing new beverages by monitoring the fermentative process. This should enable improved control and enhancement of their sensorial properties, which could in turn lead to greater customer acceptability.

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Halagarda, Michał, i Paweł Obrok. "Influence of Post-Harvest Processing on Functional Properties of Coffee (Coffea arabica L.)". Molecules 28, nr 21 (1.11.2023): 7386. http://dx.doi.org/10.3390/molecules28217386.

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Coffee is one of the most popular beverages worldwide, valued for its sensory properties as well as for its psychoactive effects that are associated with caffeine content. Nevertheless, coffee also contains antioxidant substances. Therefore, it can be considered a functional beverage. The aim of this study is to evaluate the influence of four selected post-harvest coffee fruit treatments (natural, full washed, washed–extended fermentation, and anaerobic) on the antioxidant and psychoactive properties of Arabica coffee. Additionally, the impact of coffee processing on the selected quality parameters was checked. For this purpose, results for caffeine content, total phenolic content (TPC), DPPH assay, pH, titratable acidity, and water content were determined. The results show that natural and anaerobic processing allow the highest caffeine concentration to be retained. The selection of the processing method does not have a significant influence on the TPC or antiradical activity of coffee. The identified differences concerning water content and pH along with lack of significant discrepancies in titratable acidity may have an influence on the sensory profile of coffee.

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Fischer, Bruno, Jean Carlo Rauschkolb, Rogério Luis Cansian, Ilizandra Aparecida Fernandes, Alexander Junges, Eunice Valduga i Jamile Zeni. "Development of pasteurized coffee-flavored dairy beverage added with mint extract (Mentha x piperita)". Acta Scientiarum. Technology 42 (28.05.2020): e48474. http://dx.doi.org/10.4025/actascitechnol.v42i1.48474.

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The aim of this work was to evaluate different concentrations of ethanol on antioxidant (phenolic and flavonoid) compounds extraction of Mentha x Piperita aiming at applying the extract in whey-based dairy beverages. The extracts were obtained by cold maceration using water and ethanol as solvents. The extract using water and 70% ethanol had a 13.83 (w w-1) yield, 61.72 mg GAE g-1 phenolic compounds extract, 37.27 mg QE g-1 flavonoid content extract and 0.056 mg mL-1 antioxidant activities. The dairy beverage formulations followed a 22 factorial design in order to evaluate the effect of whey/milk and starch addition on the physical-chemical (pH, acidity, moisture, ash, fat, protein, viscosity, and color) and sensorial characteristics (acceptability) of the product. Analysis of variance (ANOVA) allowed for the development and validation of mathematical models for ash content, lipids, viscosity, and luminosity of the dairy beverage. The effects of whey/milk and starch variables on such characteristics were analyzed by the elaboration of contour curves. The product presented a lower color intensity at the highest whey concentration (75%). The product had a good sensory acceptance, and the 50 whey and 50% milk formulation presented a 7.16 points average and 79.51% acceptance index, suggesting that 50% of whey could be added up to the product’s formulation.

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B, Yusuf A., i Muhammad I. M. "Nutritional, Functional and Sensory Attributes of Ready-to-use Cocoa Beverage". Scholars International Journal of Biochemistry 6, nr 1 (30.01.2023): 1–7. http://dx.doi.org/10.36348/sijb.2023.v06i01.001.

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Increased consumer awareness of the health advantages of plant-based foods and beverages has resulted in a preference for functional beverages over traditional sugar-laden drinks and beverages that just satisfy thirst but give little or no nutritional or health benefits. This study carried out the formulation and sensory evaluation of cocoa beverages enriched with calcium and zinc. Nutritional composition, functional properties and anti-nutritional factors were investigated using standard analytical methods of the Association of Official Analytical chemist. Data were analyzed by ANOVA and results were expressed as mean and standard deviation. The result of proximate indicates that moisture, ash, and fibre content were within the normal range. The result also shows that the blend formulated contained an appreciable amount of vitamin A and minerals elements such as K, Na, Ca, and Zn which are public health importance. The result of functional properties indicate that bulk density range from (0.763 - 0.579 g/cm3), swelling index (0.7- 0.32 ml/g), reconstitution index (3.0 – 1.1 g/ml), water absorption capacity (0.6 – 0.58 ml/g) and pH (6.78-6.63). Therefore, on the basis of this study, it can be concluded that the formulated blends serve can serve as a good sources of macro and micro nutrients to combat hidden hunger.

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Voss, Glenise B., Maria João P. Monteiro, Paula Jauregi, Luísa M. P. Valente i Manuela E. Pintado. "Functional characterisation and sensory evaluation of a novel synbiotic okara beverage". Food Chemistry 340 (marzec 2021): 127793. http://dx.doi.org/10.1016/j.foodchem.2020.127793.

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Human, Chantelle, Dalene de Beer, Magdalena Muller, Marieta van der Rijst, Marique Aucamp, Andreas Tredoux, André de Villiers i Elizabeth Joubert. "Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical, Chemical, and Sensory Properties". Molecules 26, nr 17 (30.08.2021): 5260. http://dx.doi.org/10.3390/molecules26175260.

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Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of the extract is aspalathin, a C-glucosyl dihydrochalcone. The study aimed to determine the effect of common iced tea ingredients (citric acid, ascorbic acid, and xylitol) on the stability of GRE, microencapsulated with inulin for production of a powdered beverage. The stability of the powder mixtures stored in semi-permeable (5 months) and impermeable (12 months) single-serve packaging at 30 °C and 40 °C/65% relative humidity was assessed. More pronounced clumping and darkening of the powders, in combination with higher first order reaction rate constants for dihydrochalcone degradation, indicated the negative effect of higher storage temperature and an increase in moisture content when stored in the semi-permeable packaging. These changes were further increased by the addition of crystalline ingredients, especially citric acid monohydrate. The sensory profile of the powders (reconstituted to beverage strength iced tea solutions) changed with storage from a predominant green-vegetal aroma to a fruity-sweet aroma, especially when stored at 40 °C/65% RH in the semi-permeable packaging. The change in the sensory profile of the powder mixtures could be attributed to a decrease in volatile compounds such as 2-hexenal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,Z)-2,6-nonadienal and (E)-2-decenal associated with “green-like” aromas, rather than an increase in fruity and sweet aroma-impact compounds. Green rooibos extract powders would require storage at temperatures ≤ 30 °C and protection against moisture uptake to be chemically and physically shelf-stable and maintain their sensory profiles.

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Muir, D. D. "Sensory Analysis for Food and Beverage Quality Control - A Practical Guide". International Journal of Dairy Technology 64, nr 3 (12.07.2011): 458. http://dx.doi.org/10.1111/j.1471-0307.2011.00680.x.

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Starkey, Dustin E., Zhuzhu Wang, Kommer Brunt, Lise Dreyfuss, Philip A. Haselberger, Stephen E. Holroyd, Kaushik Janakiraman i in. "The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion". Journal of AOAC INTERNATIONAL 105, nr 2 (18.01.2022): 333–45. http://dx.doi.org/10.1093/jaoacint/qsac005.

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Abstract The Codex Alimentarius Commission, a central part of the joint Food and Agricultural Organization/World Health Organizations Food Standards Program, adopts internationally recognized standards, guidelines, and code of practices that help ensure safety, quality, and fairness of food trade globally. Although Codex standards are not regulations per se, regulatory authorities around the world may benchmark against these standards or introduce them into regulations within their countries. Recently, the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) initiated a draft revision to the Codex standard for follow-up formula (FUF), a drink/product (with added nutrients) for young children, to include requirements for limiting or measuring the amount of sweet taste contributed by carbohydrates in a product. Stakeholders from multiple food and beverage manufacturers expressed concern about the subjectivity of sweetness and challenges with objective measurement for verifying regulatory compliance. It is a requirement that Codex standards include a reference to a suitable method of analysis for verifying compliance with the standard. In response, AOAC INTERNATIONAL formed the Ad Hoc Expert Panel on Sweetness in November 2020 to review human perception of sweet taste, assess the landscape of internationally recognized analytical and sensory methods for measuring sweet taste in food ingredients and products, deliver recommendations to Codex regarding verification of sweet taste requirements for FUF, and develop a scientific opinion on measuring sweet taste in food and beverage products beyond FUF. Findings showed an abundance of official analytical methods for determining quantities of carbohydrates and other sweet-tasting molecules in food products and beverages, but no analytical methods capable of determining sweet taste. Furthermore, sweet taste can be determined by standard sensory analysis methods. However, it is impossible to define a sensory intensity reference value for sweetness, making them unfit to verify regulatory compliance for the purpose of international food trade. Based on these findings and recommendations, the Codex Committee on Methods of Analysis and Sampling agreed during its 41st session in May 2021 to inform CCNFSDU that there are no known validated methods to measure sweetness of carbohydrate sources; therefore, no way to determine compliance for such a requirement for FUF.

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Contreras-López, Elizabeth, Juan Ramírez-Godínez, Miguel Maximiliano García-Martínez, Ana Luisa Gutiérrez-Salomón, Luis Guillermo González-Olivares i Judith Jaimez-Ordaz. "Low-Calorie Beverages Made from Medicinal Plants, Flowers and Fruits: Characteristics and Liking of a Population with Overweight and Obesity". Applied Sciences 11, nr 9 (22.04.2021): 3766. http://dx.doi.org/10.3390/app11093766.

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Nowadays, there are few options of low or no added sugar drinks offering health benefits and oriented to consumers with a special health condition, such as overweight and obesity. The objective of this work was to develop and characterize a low-calorie antioxidant beverage made from aqueous extracts of medicinal plants (Melissa and lemon verbena), flowers (chamomile and bougainvillea), and fruits (guava, pineapple, strawberry, orange, and tangerine) as an alternative for people with overweight and obesity. Four formulations were developed from medicinal plants, flowers, and fruits. For this, a solid-liquid conventional extraction was carried out (at 90 °C during 5 min) followed by a cold shock in ice. The developed beverages were characterized in a microbiological and physicochemical way according to official analysis methods. The sensory evaluation was carried out through liking and buying intention tests. The population under study was integrated by 400 adults divided into two groups (with and without overweight or obesity). The beverages developed were low-calorie (≤40 kcal per portion), very low in sodium (<34 mg per portion), rich in antioxidants (>1.6 g GAE portion), and with an attractive color. The results indicate that these beverages could be an alternative to the consumption of common industrialized drinks conferring additional benefits for the prevention of chronic diseases.

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Łopusiewicz, Łukasz, Paweł Kwiatkowski i Emilia Drozłowska. "Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (Camelina sativa L.) Seed Press Cake". Applied Sciences 12, nr 3 (20.01.2022): 1085. http://dx.doi.org/10.3390/app12031085.

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Plant-based fermented beverages are growing in popularity due to the rise in vegetarianism, health trends and ethical concerns. In this study, camelina (Camelina sativa L.) seed press cake (CPC, 15% and 20% w/w) was fermented using yogurt starter culture. The physicochemical properties of the samples, including pH, total acidity, color, viscosity, texture and rheological properties were investigated. Moreover, the lactic acid bacteria (LAB) viability, bioactive compounds and antioxidant activity were determined. During fermentation and 28-day refrigerated storage, the samples achieved a mean viable bacterial count of at least 1010 CFU/g, which is higher than the recommended bacteria level for traditional dairy yogurt (106 CFU/g). A significant acidification, consumption of reducing sugars, increase in free amino acids and polyphenolics was observed. In addition, CPC-based fermented samples showed good antioxidant potential. Textural and rheological characteristics were similar to dairy yogurt. Moreover, fermentation improved the sensory attributes of CPC, meeting consumers’ acceptance criteria. Thus, the study indicated that fermentation had a marked effect on the physicochemical, microbiological and functional properties of CPC. Therefore, the fermented CPC-based beverage has the potential to be a valid, value-added and novel alternative to dairy-based yogurt.

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23

Adakole, Maria Iji, Akama Friday Ogori, Julius Kwagh-Hal Ikya, Vincent Upev, Giacomo Sardo, Joncer Naibaho, Maciej Korus, Gioacchino Bono, Charles Odilichukwu R. Okpala i Abraham Tartenger Girgih. "Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties". Applied Sciences 11, nr 7 (1.04.2021): 3151. http://dx.doi.org/10.3390/app11073151.

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A fermented millet flour called “Ibyer” traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefore, the microbiological (which involved bacteria and fungi counts), pasting (which involved peak viscosity, trough, breakdown, final viscosity, set back, peak time, and pasting temperature), proximate (which involved moisture, ash, crude fat, fiber, protein, as well as carbohydrates), and sensory (which involved appearance, aroma, mouth-feel, consistency, taste, and overall acceptability) properties of fermented millet “ibyer” beverage enhanced with ginger powder were investigated. The major experimental stages included assembly of millet flour and ginger powder, preparation of blend formulation, making of “ibyer” beverage blends, and laboratory analysis. The blend involved fermented millet flour (FMF) decreasing, and ginger powder (GP) increasing, by proportions. Results showed noticeable microbiological, pasting, proximate, and sensory differences between blend samples and control. Compared to control, the blend samples obtained reduced bacterial and fungal counts, with increased peak, trough, final, set back viscosities, peak time, and pasting temperature, as well as moisture, ash, crude fat, crude fiber, and crude protein contents, but yet, with decreased sensory appearance, aroma, mouthfeel, taste, and overall acceptability.

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Chang, Yi-Ting, Pi-Hui Hsu, Mao-Che Chiu i Jui-Yu Chou. "Eff ects of Selected Yeasts on the Chemical Profi les and Antioxidant Activity of Fermented Coff ee Beans during the Aging Process". Chiang Mai Journal of Science 51, nr 1 (31.01.2024): 1–15. http://dx.doi.org/10.12982/cmjs.2024.016.

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Coffee, a globally popular beverage, undergoes various processing methods such as natural (also known as dry process), washed (also known as wet processed), and honey (also known as pulped natural), impacting bean composition and beverage quality. Microorganisms, especially yeasts, play a crucial role in these processes. We investigated three yeasts’ effects on chemical profi les and antioxidant activity during coffee bean aging. Our fi ndings indicate signifi cant infl uences of processing method and yeast choice on antioxidant potential and physicochemical properties. Dry-processed beans demonstrated a heightened DPPH scavenging capacity, surpassing other processing methods by approximately 69.21%, while Saccharomycopsis fi buligera fermentation exhibited superior antioxidant activity, outperforming other yeasts by 69.42%. However, no signifi cant impact on SOD-like activity was observed. Coffee bean aging, not yeast or processing method, affected total phenolic content, while total fl avonoid content showed temporal variations. Quality and sensory evaluations suggest the potential for specialty-grade coffee. Coffee beans fermented by S. fi buligera using dry methods scored 83.31, while those fermented by Pichia kluyveri with wet methods scored 82.31 in SCAA evaluations. Our study emphasizes the role of specifi c yeasts in controlled fermentation for enhanced coffee sensory qualities.

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Malini, B., C. K. Sunil, Ashish Rawson, R. Vidyalakshmi i N. Venkatachalapathy. "Effect of pineapple core powder on white finger millet vegan probiotic beverage: Nutrition, sensory and storage". Food Chemistry Advances 4 (czerwiec 2024): 100593. http://dx.doi.org/10.1016/j.focha.2023.100593.

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Gelinas, Benjamin S., Edisson Tello i Devin G. Peterson. "Mechanisms of Rebaudioside A Degradation and Ingredient-Sweetener Interactions in Beverages during Storage". Molecules 27, nr 4 (18.02.2022): 1385. http://dx.doi.org/10.3390/molecules27041385.

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The instability of rebaudioside A (Reb A) in food product applications during storage challenges their utilization. The pathways of Reb A degradation in aged acidic beverages were investigated. Three Reb A degradation compounds of known sensory importance were monitored, consisting of (1) a rearrangement, (2) a hydration, and (3) an epoxidation/rearrangement product. Using deuterium-labeled water (D2O) experiments, compounds 1–2 were reported to be generated by acid-catalyzed mechanisms involving the formation of a carbocation on carbon position 16, followed by either deprotonation via E1 elimination on C15 to form the more thermodynamically stable trisubstituted alkene (compound 1), or by the Markovnikov addition of water via SN1 substitution to form a tertiary alcohol (compound 2). Compound 3 was generated by epoxidation of the exomethylene at the C16–17 positions, followed by the opening and rearrangement of the ring to form a new alkene bond between C15–C16 and a primary alcohol on C17. Further analysis of the effect of beverage ingredients indicated the addition of caramel color significantly increased (p < 0.0001) the concentrations of compounds 1–2 compared to the aged control by 89 and 83%, respectively, whereas a specific coffee flavor and caramel color were reported to significantly reduce (p < 0.0001) the formation of compound 3 compared to the aged control during storage by 90 and 79%, respectively.

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Yang, Zhongjie, Xiaofei Zhang i Jun Guo. "Functionalized Carbon-Based Electrochemical Sensors for Food and Alcoholic Beverage Safety". Applied Sciences 12, nr 18 (9.09.2022): 9082. http://dx.doi.org/10.3390/app12189082.

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Food is a necessity in people’s lives. Equally importantly, alcoholic beverages are also highly demanded globally due to the indispensable role they play in cultural, social, and ritual events. However, the production of food and alcoholic beverages suffers from a variety of contaminants, such as toxins, pesticides, antibiotic residues, and heavy metals, which are seriously harmful to human beings. These urgent threats have raised the awareness of the need to improve product quality and safety via developing effective, rapid, and economical monitoring and detecting methods. Fortunately, due to their numerous advantages, including high sensitivity, short response time, low cost, and easy portability, electrochemistry sensors have made huge contributions to ensuring the quality of food and alcoholic beverages. The purpose of this review is to introduce applications of electrochemical sensors to foods and alcoholic beverages, and to highlight the important role of carbon-based materials (i.e., carbon dots, carbon nanotubes, and graphene) as electrochemical sensors in detecting various contaminants. In addition, the preparation methods of these carbon-based electrochemical sensors and corresponding detection mechanisms are discussed in detail. It is hoped that this review can inspire more innovative detection technologies for ensuring the safety of food and alcoholic beverages.

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Sadowska, Anna, Franciszek Świderski, Klaudia Kulik i Bożena Waszkiewicz-Robak. "Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component’S Osmo-Lality". Molecules 26, nr 18 (15.09.2021): 5607. http://dx.doi.org/10.3390/molecules26185607.

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High levels of osmolalities have been found in manufactured carbohydrate-based functional drinks that occasionally include added protein; however, fruit components rich in bioactive ingredients have been absent. It has proved difficult to obtain recovery drinks based on natural fruit components that deliver calories and nutrients to the body whilst simultaneously ensuring that the body is adequately hydrated after physical exertion; the problem being that it is difficult to ensure the drinks’ stability at low pH levels and maintain an appropriate sensory quality. This study aims to develop drinks based on natural fruit components that contain added electrolytes, carbohydrates, prebiotic fiber and protein; an improved water and electrolyte balance; the calories needed after intense physical exertion; a high content of nutrients; and a favorable sensory quality. Furthermore, the relationships between regressive osmolalities of beverage components are herein investigated. The study materials were raspberry powders (prepared via fluidized-bed jet milling, drying, freeze-drying and spray-drying) as well as citrated sodium, potassium, magnesium salts, isomaltulose, hydrolyzed collagen, whey protein isolate and prebiotic fiber. The drinks’ polyphenols and antioxidant properties were measured spectrophotometrically, whilst vitamin C content was determined using high-pressure liquid chromatography. The sensory qualities of each drink were assessed according to a scaling method. Six test versions of recovery drinks were prepared in which osmolalities ranged from 388 to 607 mOsm/kg water, total polyphenol content was 27–49 mg GAE/100 mL and vitamin C level was 8.1–20.6 mg/100 mL, following compositions defined by the study results. It is thus possible to obtain fruit-based recovery drinks of the recommended osmolality that contain added protein, prebiotics and fiber, as well as defined amounts of electrolytes and carbohydrates. All drinks were found to have a satisfactorily sensory quality. The design of appropriate recovery drink compositions was also greatly helped by investigating the relationships among the regressive osmolalities of beverage components (i.e., electrolytes, carbohydrates, fruit powders and protein).

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Kizzie-Hayford, Nazir, Salifu Seidu-Larry, Shilla Owusu-Ansah, Bright Quaye i Jerry Ampofo-Asiama. "Influence of Sweeteners on the Phytochemical and Physicochemical Quality and Consumer Acceptability of Roselle Beverage". Journal of Food Processing and Preservation 2024 (16.04.2024): 1–10. http://dx.doi.org/10.1155/2024/6669374.

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Bissap is prepared from Roselle calyxes (Hibiscus sabdariffa L.) by hot infusion and marketed as a health drink. To improve the tart attributes, sucrose is usually added. However, because of nutrition and health concerns, processors explore other types of sweeteners, but the impact on the phytochemical and physicochemical quality and sensory properties of Bissap is not reported despite the potential influence on consumer acceptability. In this study, Roselle calyx extract was prepared to which sugarloaf pineapple pulp, Roscoe ginger, Negro/Ethiopian pepper, and cloves were added to obtain the Bissap stock (control). Then, either sucrose, caramel, honey, or sucralose was added to the Bissap to achieve a comparable sweetness (13.1°Brix), and the effects were assessed during storage. The results showed that caramel and honey significantly increased the nonenzymatic browning of Bissap from 0.49±0.04 to 0.66±0.07 and 0.64±0.02, and the cloud value from 0.14±0.01 to 0.23±0.01 and 0.28±0.02, respectively. The use of honey increased the ascorbic acid from 2.58±0.17 to 3.35±0.19 mg AE/mL, phenols from 11.25±0.90 to 17.66±1.07 mg GAE/mL, flavonoid from 15.33±1.12 to 27.02±1.69 mg QE/mL, and antioxidant capacity from 16.59±1.34 to 25.36±1.00 mg GAE/mL. During storage, ascorbate content decreased, but at a rate lower for honey-Bissap than the other sweeteners whilst the flavonoid and antioxidant activity of honey- and caramel-Bissap improved. The physicochemical changes led to a shelf life of 10 days at 6°C storage. Sensory analysis revealed the highest consumer (n=75) acceptability scores for sucrose (5.89±0.17), sucralose (5.43±0.17), caramel (5.07±0.17), honey (4.30±0.20), and unsweetened Bissap (2.59±0.22). Although honey enhanced the functional quality of Bissap, sucralose showed the highest potential as an alternative sweetener.

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Akubor, P. I. "Influence of storage on the physicochemical, microbiological and sensory properties of heat and chemically treated melon-banana beverage". Plant Foods for Human Nutrition 58, nr 3 (2003): 1–10. http://dx.doi.org/10.1023/b:qual.0000040367.08313.ac.

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Heitmann, Mareile, Emanuele Zannini, Claudia Axel i Elke Arendt. "Correlation of Flavor Profile to Sensory Analysis of Bread Produced with DifferentSaccharomyces cerevisiaeOriginating from the Baking and Beverage Industry". Cereal Chemistry Journal 94, nr 4 (lipiec 2017): 746–51. http://dx.doi.org/10.1094/cchem-03-17-0044-r.

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Ivanović, Stefan, Katarina Simić, Vele Tešević, Ljubodrag Vujisić, Marko Ljekočević i Dejan Gođevac. "GC-FID-MS Based Metabolomics to Access Plum Brandy Quality". Molecules 26, nr 5 (5.03.2021): 1391. http://dx.doi.org/10.3390/molecules26051391.

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Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating from three plum cultivars, and fermented using different conditions, were investigated. The chemical profiles obtained after two-step GC-FID-MS analysis were subjected to multivariate data analysis to reveal the peculiarity in different cultivars and fermentation process. Correlation of plum brandy chemical composition with its sensory characteristics obtained by expert commission was also performed. The utilization of PCA and OPLS-DA multivariate analysis methods on GC-FID-MS, enabled discrimination of brandy samples based on differences in plum varieties, pH of plum mash, and addition of selected yeast or enzymes during fermentation. The correlation of brandy GC-FID-MS profiles with their sensory properties was achieved by OPLS multivariate analysis. Proposed workflow confirmed the potential of GC-FID-MS in combination with multivariate data analysis that can be applied to assess the plum brandy quality.

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33

Saisahas, Kasrin, Asamee Soleh, Kiattisak Promsuwan, Apichai Phonchai, Nabeesathul Sumayya Mohamed Sadiq, Way Koon Teoh, Kah Haw Chang, Ahmad Fahmi Lim Abdullah i Warakorn Limbut. "A portable electrochemical sensor for detection of the veterinary drug xylazine in beverage samples". Journal of Pharmaceutical and Biomedical Analysis 198 (maj 2021): 113958. http://dx.doi.org/10.1016/j.jpba.2021.113958.

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Li, Xin, Dehan Luo, Yu Cheng, Kin-Yeung Wong i Kevin Hung. "Identifying the Primary Odor Perception Descriptors by Multi-Output Linear Regression Models". Applied Sciences 11, nr 8 (7.04.2021): 3320. http://dx.doi.org/10.3390/app11083320.

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Semantic odor perception descriptors, such as “sweet”, are widely used for product quality assessment in food, beverage, and fragrance industries to profile the odor perceptions. The current literature focuses on developing as many as possible odor perception descriptors. A large number of odor descriptors poses challenges for odor sensory assessment. In this paper, we propose the task of narrowing down the number of odor perception descriptors. To this end, we contrive a novel selection mechanism based on machine learning to identify the primary odor perceptual descriptors (POPDs). The perceptual ratings of non-primary odor perception descriptors (NPOPDs) could be predicted precisely from those of the POPDs. Therefore, the NPOPDs are redundant and could be disregarded from the odor vocabulary. The experimental results indicate that dozens of odor perceptual descriptors are redundant. It is also observed that the sparsity of the data has a negative correlation coefficient with the model performance, while the Pearson correlation between odor perceptions plays an active role. Reducing the odor vocabulary size could simplify the odor sensory assessment and is auxiliary to understand human odor perceptual space.

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Starowicz, Małgorzata, i Michael Granvogl. "Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead". Molecules 27, nr 3 (21.01.2022): 710. http://dx.doi.org/10.3390/molecules27030710.

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Mead is an alcoholic beverage based on bee honey, which can be prepared in different variations such as modified honey-water compositions, the addition of spices, and the use of different yeast strains. Moreover, the technological process of mead production such as the step of wort preparation (with or without boiling of wort before fermentation) can be modified. All these factors might have a significant impact on the formation of aroma-active compounds, and therefore, sensory acceptance by consumers. High vacuum distillation, using the so-called solvent assisted flavor evaporation (SAFE) technique, or headspace-solid phase microextraction (HS-SPME) were applied for the isolation of the odorants. A sensory profile was used to monitor the changes in the aroma of the mead samples. Twenty-eight aroma-active compounds were detected during aroma extract dilution analysis (AEDA) based on gas chromatography-olfactometry (GC-O) and were finally identified by gas chromatography-mass spectrometry (GC-MS) using authentic reference compounds, including methyl propanoate, methyl 3-(methylthio)propanoate, and methional, all of them were identified for the first time in mead. Compounds with high flavor dilution (FD) factors were quantitated via stable isotope dilution analysis (SIDA) and revealed ethyl acetate (16.4 mg/L) to be the most abundant volatile compound, increasing to 57 mg/L after wort boiling, followed by ethyl hexanoate (both 1.2 mg/L). Furthermore, key aroma compounds were esters such as ethyl hexanoate, ethyl octanoate, and ethyl 3-methylbutanoate. The sensory panel evaluated ethanolic, honey-like, clove-like, sweet, and fruity notes as the main aroma descriptors of mead. The significant change in sensory evaluation was noted in the sweet odor of the heat-treated mead.

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Li, Gangfeng, Tarun Belwal, Zisheng Luo, Yintao Li, Li Li, Yanqun Xu i Xingyu Lin. "Direct detection of Pb2+ and Cd2+ in juice and beverage samples using PDMS modified nanochannels electrochemical sensors". Food Chemistry 356 (wrzesień 2021): 129632. http://dx.doi.org/10.1016/j.foodchem.2021.129632.

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Lu, Yan, Chengqi Bao, Jin Zou, Jinli Xiao, Wei Zhong i Yansha Gao. "Highly Sensitive Electrochemical Sensor for Sunset Yellow Based on Electrochemically Activated Glassy Carbon Electrode". Molecules 27, nr 16 (16.08.2022): 5221. http://dx.doi.org/10.3390/molecules27165221.

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Electrochemically activated glassy carbon electrode (AGCE) was fabricated and applied for sensitive and selective detection of sunset yellow (SY). The electroanalysis of SY was investigated by square wave voltammetry (SWV). Owed to the specific oxygen-contained functional groups and the outstanding conductivity of AGCE, the proposed sensor exhibits an enhanced oxidation peak current of SY when compared with non-activated glass carbon electrode (GCE). Under the optimal analytical conditions, the oxidation peak current is linear with SY concentration in the range of 0.005–1.0 μM. The low limit of detection is 0.00167 μM (S/N = 3). This method is applied for the detection of SY in the actual samples. The recovery is between 96.19 and 103.47%, indicating that AGCE is suitable for the determination of SY in beverage sample.

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38

Dogan, Mahmut, Duygu Aslan, Tugba Aktar i Meryem Goksel Sarac. "A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach". European Food Research and Technology 242, nr 6 (3.02.2016): 953–66. http://dx.doi.org/10.1007/s00217-015-2602-z.

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Aluko, Angela, Neema Kassim i Edna Makule. "Investigating the Optimal Treatment to Improve Cashew Apple Juice Quality and Shelf Life". Journal of Food Processing and Preservation 2023 (6.09.2023): 1–12. http://dx.doi.org/10.1155/2023/4155761.

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An investigation was carried out to extend the shelf life of cashew apple juice (CAJ) by up to 90 days from its natural shelf life. CAJ was obtained by pressing apples. Then, extracted juice was clarified, pasteurized, and added with preservatives, citric acid (0.01%), and sodium benzoate (0.01%). The juice was analyzed for physicochemical qualities, sugars, microbial (total bacteria, yeast, and mould) and sensory evaluation tests for appearance (yellow and brown color), aroma, and taste (astringent, bitter, and sweet). CAJ was stored at refrigeration (4°C) and ambient temperature (22.6-32.5°C) for 90 days. Sensory and shelf life analyses were conducted at 0, 15, 30, 45, 60, 75, and 90 days during storage. The results showed that cashew apple juice had strong vitamin C content (256.5 mg/100 mL). At ambient storage, there was high decrease of vitamin C (6.2-59.8%) and low decrease at refrigeration storage (1.6-10.5%). pH was found to decrease (4.4-3.15) and TSS (11–10.6°Bx), while titratable acidity (0.4–0.59%) increases with time at refrigerating storage. Also, at ambient storage, CAJ showed the similar trend, having decrease in pH (4.4-3.06) and TSS (11-10.3°Bx), while titratable acidity increased (0.4-0.61%). Moreover, sugar content for juice had minimum and maximum decrease at refrigeration and ambient temperatures, respectively. Storage at ambient temperature resulted in growth of microbes which was observed after 15 days for juices without preservatives and 75 days for juices with preservatives, with no E. coli growth. Juice on refrigeration had higher intensity of yellow color (7.50) and sweetness (5.58) while low intensity for astringency (1.58) ( p < 0.05 ). Sensory evaluation of the beverage was found to be satisfactory. Thus, shelf life of cashew apple juice was extended to 90 days satisfactorily, ensuring consumption-safe parameters and satisfactory sensory qualities.

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de Faria, Lucas Vinícius, Thalles Pedrosa Lisboa, Davi Marques de Farias, Fausto Moreira Araujo, Mateus Moura Machado, Rafael Arromba de Sousa, Maria Auxiliadora Costa Matos, Rodrigo Alejandro Abarza Muñoz i Renato Camargo Matos. "Direct analysis of ascorbic acid in food beverage samples by flow injection analysis using reduced graphene oxide sensor". Food Chemistry 319 (lipiec 2020): 126509. http://dx.doi.org/10.1016/j.foodchem.2020.126509.

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Liu, Fang, Shiqing Song, Xiaoming Zhang, Chen Tan i Eric Karangwa. "Effect of sterilization methods on ginger flavor beverage assessed by partial least squares regression of descriptive sensory analysis and gas chromatography–mass spectrometry". European Food Research and Technology 238, nr 2 (6.10.2013): 247–57. http://dx.doi.org/10.1007/s00217-013-2093-8.

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42

Liu, Mengqi, Xueyi Tian, Laping He, Cuiqin Li, Han Tao, Xiao Wang, Shunbin Qiao i Xuefeng Zeng. "Effects of tandem fermentation of edible mushroom and L. plantarum on sensory, polysaccharide, vitamin C, and γ-aminobutyric acid of Rosa roxburghii Tratt and coix seed beverage". Food Chemistry: X 20 (grudzień 2023): 101041. http://dx.doi.org/10.1016/j.fochx.2023.101041.

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Xu, Yong-Quan, Ying Gao i Daniel Granato. "Effects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage". Food Chemistry 339 (marzec 2021): 128060. http://dx.doi.org/10.1016/j.foodchem.2020.128060.

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Campuzano-Duque, Luis F., Juan Carlos Herrera, Claire Ged i Matthew Wohlgemuth Blair. "Bases for the Establishment of Robusta Coffee (Coffea canephora) as a New Crop for Colombia". Agronomy 11, nr 12 (15.12.2021): 2550. http://dx.doi.org/10.3390/agronomy11122550.

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Robusta coffee (C. canephora) covers 36% of world coffee production and has strategic relevance as a beverage that it is produced by thousands of small-scale producers around the world. Although mainly grown in Africa and Asia as opposed to Latin America, this situation is changing. Colombia is recognized as a producer of high-quality Arabica (C. arabica L.) coffee, however we argue that Robusta represents a great economic opportunity for small scale producers, for the industrialization of new products and for emerging coffee chains. Therefore, the objective of this review is to outline the agronomic value of Robusta coffee as a “new crop” in Colombia. As background we compare the better-known Arabica to the Robusta coffees from a Latin American perspective. Robusta shows differences in geographical distribution, genetics, originating species, physiology and phenology. Robusta and Arabica also differ in their chemistry, sensory attributes, industrial use, segments of market and price. Despite the marked differences between the two coffees, the popularity and consumption of Robusta has been on the increase due to the expansion of markets in emerging economies and in developed markers for home espresso preparation where it is used in high quality coffee blends. Robusta is currently replacing areas of other coffees due to hotter temperatures to which it is adapted. Although Robusta is still new to Colombia, this species has potential adaptation in lowland areas considered “non-traditional” for Colombian coffee cultivation and as a valuable component of agro-ecological production systems. Robusta is a novel crop option for certain regions that is needed for the future of coffee in Latin America and for growth of coffee production and consumption in Colombia.

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Wen, Xiaowen, Janet Herdan, Steven West, Denise Kinkade, Nadejda Vilissova i Matthew Anderson. "Application of Rapid, Electrochemical Flash Titration™ to Total Acidity and Alkalinity Determinations in Buffers, Foods, and Beverages". Journal of AOAC INTERNATIONAL 87, nr 5 (1.12.2004): 1208–17. http://dx.doi.org/10.1093/jaoac/87.5.1208.

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Abstract A new technique (Flash Titration™) for the determination of total acidity and total alkalinity was applied to food and beverage analysis. Requiring no liquid titrants, Flash Titration is a technique made possible through microfabrication of electrochemical components on a silicon chip. Acidic or basic titrant was generated electrochemically at a noble-metal electrode that intimately surrounded an ion-selective, field-effect transistor pH sensor. As acid or base was generated through electrolysis, sample alkalinity or acidity, respectively, was neutralized in the immediate vicinity of the electrode. Through diffusion, a zone comprising a gradient of partially to totally neutralized sample expanded from the generating electrode into the volume element sensed by the nearby pH sensor. An analysis of the pH signal versus time revealed an end point inflection at an elapsed time related to the total alkalinity or acidity of the sample. End point times were typically a few seconds. In this paper, Flash Titration was applied to the analysis of a variety of samples, including juices, soft drinks, wines, and food products. The differences between the results obtained by the Flash Titration method and a commonly used conventional volumetric method were less than 2% in most food products tested. Analysis costs were reduced both through time saving and reduction or elimination of hazardous liquid titrant disposal, by the use of the Flash Titration method.

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Mandal, Badal Kumar, i Yong-Chien Ling. "Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods". Molecules 28, nr 10 (10.05.2023): 4012. http://dx.doi.org/10.3390/molecules28104012.

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Of the different quality parameters of any food commodity or beverage, color is the most important, attractive and choice-affecting sensory factor to consumers and customers. Nowadays, food industries are interested in making the appearance of their food products attractive and interesting in order to appeal to consumers/customers. Natural green colorants have been accepted universally due to their natural appeal as well as their nontoxic nature to consumers. In addition, several food safety issues mean that natural green colorants are preferable to synthetic food colorants, which are mostly unsafe to the consumers but are less costly, more stable, and create more attractive color hues in food processing. Natural colorants are prone to degradation into numerous fragments during food processing, and thereafter, in storage. Although different hyphenated techniques (especially high-performance liquid chromatography (HPLC), LC-MS/HRMS, and LC/MS-MS are extensively used to characterize all these degradants and fragments, some of them are not responsive to any of these techniques, and some substituents in the tetrapyrrole skeleton are insensitive to these characterization tools. Such circumstances warrant an alternative tool to characterize them accurately for risk assessment and legislation purposes. This review summarizes the different degradants of chlorophylls and chlorophyllins under different conditions, their separation and identification using various hyphenated techniques, national legislation regarding them, and the challenges involved in their analysis. Finally, this review proposes that a non-targeted analysis method that combines HPLC and HR-MS assisted by powerful software tools and a large database could be an effective tool to analyze all possible chlorophyll and chlorophyllin-based colorants and degradants in food products in the future.

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Xu, Zhihao, Qinzhi Wang, Hui Zhangsun, Shuang Zhao, Yijian Zhao i Li Wang. "Carbon cloth-supported nanorod-like conductive Ni/Co bimetal MOF: A stable and high-performance enzyme-free electrochemical sensor for determination of glucose in serum and beverage". Food Chemistry 349 (lipiec 2021): 129202. http://dx.doi.org/10.1016/j.foodchem.2021.129202.

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Minh, Tran Thi Le, Luu Thi Bich Kieu, Son Thi Tuyet Mai, Dang Long Bao Ngoc, Le Thi Bich Thuy, Nguyen Thi Quyen, Ton Trang Anh i in. "Addition of Mentha arvensis in Infusions of Cleistocalyx operculatus Improves the Hedonic Score and Retains the High Antioxidant and Anti Lipid-Peroxidation Effects". Applied Sciences 13, nr 5 (23.02.2023): 2873. http://dx.doi.org/10.3390/app13052873.

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(1) Background: Many human diseases are associated with oxidative stress, which is caused by reactive oxygen species and free radicals generated in living cells. Some biomass extracts derived from various types of plants can act as efficient drugs against pathological disorders related to oxidative stress. Numerous herbal blends have thus been shown to improve health. Cleistocalyx operculatus (Roxb.) Merr. and L.M.Perry teas have been considered in that way. Problem: Because of amertume, the taste of C. operculatus avoids or limits a large use of such alleged healthy leaf infusions. (2) Methods: The phytochemistry, oxygen, free radical scavenging activity, and antilipid peroxidation of C. operculatus teas were here studied in vitro. Then different mixes of C. operculatus and Mentha arvensis were infused together and tasted in a hedonic test. The chemical and biological properties of the best mix were then analyzed. (3) Results: The herbal blend of C. operculatus revealed significant scavenging effects on 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) with IC50 values of 35.6 µg/mL. Induced by hydroxyl radicals, this beverage could significantly inhibit the lipid peroxidation of mouse brain homogenates. Our results demonstrate that the lipid peroxidation inhibition of dried leaves of C. operculatus might be related to its scavenging effects on oxygen free radicals. This C. operculatus bitter blend was then combined with various amounts of M. arvensis Linn. The taste was evaluated, and further biochemical analyses were conducted on the best 7/3 ratio. They showed that the healthy properties were maintained. (4) Conclusion: The optimized 7/3 ratio of the Cleistocalyx/Mentha mix led to the best results in terms of taste (sensory tests). It is demonstrated that the potential health benefits against oxidative stress remained high as compared with pure C. operculatus infusion.

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Ranjitha, K., Harinder Singh Oberoi, K. K. Upreti i K. Redappa. "Screening of probiotic strains for development of ready- to -serve probioticated mango beverage". Journal of Horticultural Sciences 13, nr 2 (31.12.2018): 164–71. http://dx.doi.org/10.24154/jhs.v13i2.478.

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Out of the thirteen probiotic strains procured from different sources or isolated from the commercially available sachets, seven isolates showed growth in the ready to serve (RTS) mango beverage. Among the seven strains, only three strains, i.e., Lactobacillus helveticus MTCC 5463, L. rhamnosus MTCC 5946 and Saccharomyces boulardii showed significant growth in the mango beverage. These three strains were further evaluated for population build-up, physico-chemical and sensory evaluation parameters in the fermented mango beverage. Based on the results of sensory scores, minimum threshold population required for classification as probioticated beverage and physico-chemical characteristics, L. helveticus was used for probiotication of the RTS mango beverage. Mango beverage fermented with L. helveticus MTCC 5463 showed an average score of 7.34 on a hedonic scale of 9 for overall acceptability, had an acidity of 0.29%, sugar concentration of 7.6% and pH of 4.4. Probioticated mango beverage also had about 20 and 13% higher phenolics and flavonoids, respectively, compared to uninoculated RTS mango beverage. This study has shown that the RTS mango beverage inoculated with L. helveticus MTCC 5463 has potential for developing probioticated mangobeverage.

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Flores-García, Ana, Rubén Márquez-Meléndez, Erika Salas, Guillermo Ayala-Soto, Iván Salmerón i León Hernández-Ochoa. "Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae". International Journal of Food Science 2019 (13.10.2019): 1–8. http://dx.doi.org/10.1155/2019/9687281.

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Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27°C, with absence of light and a fixed pH of 3.8. The phenolic contents obtained in samples were 1.27 epicatechin mg/mL in filtered juice, 1.59 epichatechin mg/mL in filtered fermented beverage, 1.91 epichatechin mg/mL in partially filtered juice and 3.19 epichatechin mg/mL in partially filtered fermented beverage. An affective test was carried out to determine the sensory acceptability of the final product, evaluating the flavor, color and aroma parameters. The fermented beverage with the greatest preference on color and flavor attributes was the partially filtered fermented beverage.

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