Activated natural zeolites for beer filtration: A pilot scale approach.

A clinoptilolite-rich natural zeolite was tested as a substitute for kieselguhr as a filtering material to eliminate ingredients that cause beer haze formation. Two-grain sizes of micronized natural zeolite were thermally activated to 400 °C, to enhance its adsorption performance and remove the impurities adsorbed in the microporous system of zeolites, followed by their physicochemical characterization. The activated zeolites mixed with four commercial filter aids in different ratios were used for beer filtration at the pilot scale. Most of the physicochemical and sensory characteristics of beers filtered with commercial filter aids and with zeolites were similar. Using zeolite in filtering mixtures significantly reduces the number of microorganisms present in the filtered beer, which can eliminate the necessity of beer sterilization after filtration. The results evidenced that activated natural zeolites, which are cheap materials, are promising candidates as filter aids and can replace kieselguhr without producing any degradation of the beer filtration process.

Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead.

The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely Saccharomyces cerevisiae var. bayanus, and Torulaspora delbrueckii, on the volatile and phenolic compounds of these beverages. Analytical techniques, including HPLC-DAD and GS/MS, were employed to analyze the chemical composition of the beverages. ANOVA analysis of variance was conducted to assess differences in the volatile and phenolic compounds. The findings reveal that yeast selection significantly impacts the chemical profiles of the beverages. Saccharomyces cerevisiae fermentation preserves rosehip-specific flavonoids and phenolic acids. Sequential fermentation with Torulaspora delbrueckii demonstrated proficiency in generating esters, contributing to fruity and floral aromas in the beverages. This study investigates the importance of yeast selection in shaping the chemical composition of rosehip mead, providing insights into the distinct characteristics conferred by different yeast strains. By optimizing yeast selection and fermentation techniques, the overall quality and diversity of these beverages can be enhanced.

The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery.

During recent years, the applicability of bi-, oleo- and emulgels has been widely studied, proving several advantages as compared to conventional fats, such as increasing the unsaturated fat content of products and being more sustainable for temperate regions as compared to tropical fats. Moreover, these alternative fat systems improve the nutritional profile, increase the bioavailability of bioactive compounds, and can be used as preservation films and markers for the inactivation of pathogens, while in 3D printing facilitate the obtaining of superior food products. Furthermore, bi-, oleo- and emulgels offer food industries efficient, innovative, and sustainable alternatives to animal fats, shortenings, margarine, palm and coconut oil due to the nutritional improvements. According to recent studies, gels can be used as ingredients for the total or partial replacement of saturated and trans fats in the meat, bakery and pastry industry. The evaluation of the oxidative quality of this gelled systems is significant because the production process involves the use of heat treatments and continuous stirring where large amounts of air can be incorporated. The aim of this literature review is to provide a synthesis of studies to better understand the interaction of components and to identify future improvements that can be applied in oil gelling technology. Generally, higher temperatures used in obtaining polymeric gels, lead to more oxidation compounds, while a higher concentration of structuring agents leads to a better protection against oxidation. Due to the gel network ability to function as a barrier against oxidation factors, gelled matrices are able to provide superior protection for the bioactive compounds. The release percentage of bioactive molecules can be regulated by formulating the gel matrix (type and concentration of structuring agents and type of oil). In terms of food products, future research may include the use of antioxidants to improve the oxidative stability of the reformulated products.

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety.

The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential formation of toxic compounds during processing is also discussed. In managing the risks, biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruit-based fermented beverages. Some of these techniques belong to the technological flow of obtaining the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks and strategies to lower or eliminate these hazards is of paramount importance.

Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production.

The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial properties and health benefits of fermentation and functional ingredients, leading to significant consumed quantities. Contaminant sources are the raw materials, risks that may occur in the production processes (poor sanitation, incorrect pasteurisation), the factory environment (air pollution), or inadequate (ethanol) consumption. We evaluated the presence of these contaminants in different beer types. This review covers publications that discuss the presence of bacteria (Lactobacillus, Pediococcus), yeasts (Saccharomyces, Candida), moulds (Fusarium, Aspergillus), mycotoxins, heavy metals, biogenic amines, and micro- and nano-plastic in beer products, ending with a discussion regarding the identified gaps in current risk reduction or elimination strategies.

Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer.

Special beers, known as artisanal, are progressively gaining consumer preference, opening up competition, and acquiring more space in the market. Considering that, exploration for new formulations is justified and plants represent a source of novel compounds with promising antioxidant activity for this beer segment. This paper aims to evaluate the current knowledge on the role of botanical ingredients on the final yield of bioactive compounds in special beer, and how these molecules generally affect the sensory profile. Furthermore, the estimated difficulties of implementation, taking into account the new processes and the relative cost, are discussed. The addition of plants to beer could serve the interests of both the industry and consumers, on one hand, by improving the functional properties and offering a unique flavor, and on the other hand by adding variety to the craft beer landscape. This paper provides guidance and future directions for the development of new products to boost the brewing industry. Brewing processes might affect the valuable compounds, especially the phenolic content. Consequently, future studies need to identify new methods for protecting the level of bioactive compounds in special beer and increasing the bio-accessibility, along with optimization of the sensory and technological properties.

Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products.

The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil structured with various agents (carnauba wax-CRW, ß-sitosterol:beeswax-BS:BW, ß-sitosterol:lecithin-BS:LEC, and glycerol monostearate-GM) was evaluated in the process dynamics of oleogel-based tender dough products. The oleogel with the mixture of ß-sitosterol:beeswax (OG_BS:BW) displayed the highest capacity to retain oil inside the matrix with a percentage of oil loss as low as 0.05% and also had a significantly higher hardness (6.37 N) than the reference, a commercial margarine (MR-3.58 N). During cooling from 90 to 4 °C, the increase in oleogel' viscosity results from oleogelator's liquid-solid phase transition. As demonstrated by the frequency sweeps performed, storage modulus G' was higher than loss modulus G″, no cross-over points were observed, and the strongest gel network was for the oleogel with glycerol monostearate (OG_GM). Regarding the dough, the sample prepared using the oleogel with carnauba wax (D_CRW) showed the strongest hardness (92.49 N) compared to the reference (D_MR-21.80 N). All the oleogel-containing doughs had elastic solid-like behavior. The samples with margarine (D_MR) and the mixture of ß-sitosterol:lecithin (D_BS:LEC) presented the lowest value of both moduli of G' and G" during the frequency sweep. The biscuits formulated with commercial margarine (B_MR) registered a hardness of 28.74 N. Samples with oleogels showed a specific tenderness for tender dough products, thus being suitable for this type of product (11.22-20.97 N).

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages.

It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.

Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research.

The transition from adolescence to adulthood can be a challenging period for many students. This period is associated with an increase in alcohol consumption (AC) which can develop a drinking behavior or shape the preferences for certain alcoholic beverages. The purpose of this study was to analyze the AC pattern among Romanian university students, by investigating the association between taste and consumption, including preferences for special beer. A 30-item omnibus-type questionnaire was distributed to undergraduate students and used to gather sociodemographic data, alcohol expectancies, drinking motives and consequences, and special beer consumption. Results showed a statistically significant relationship between the age of first alcohol use and the existence of an alcoholic family member. The main reasons for AC are taste, sensation, relaxation, and socialization. Both female and male students tend to drink occasionally, with a preference for public places. Female students prefer a sweet taste, choosing special beers over the regular ones. The students' residence may also influence the choice of special beers. Understanding the students' drinking behavior and taste preferences is essential to create useful strategies to discourage excessive AC. Special beer, a growing segment in the beverage industry, could represent a healthier and safety alternative to AC.

Plants of the Spontaneous Flora with Beneficial Action in the Management of Diabetes, Hepatic Disorders, and Cardiovascular Disease.

The current pharmacological agents advised for the management of diabetes as well as cardiovascular and hepatic diseases are subject to numerous studies for safety and efficacy. Therefore, it is worth looking into alternative therapeutic aids such as natural products of medicinal plants. By a broad review of in vitro and in vivo studies on the various dandelion, chicory, and mulberry extracts, this work highlights their bioactive compounds and therapeutic action when used as a prevention and management aid in public health such as diabetes, cardiovascular disease, and hepatic disorders like non-alcoholic steatohepatitis. Natural products of dandelion leaves and root extracts can suppress the development of liver cancer, decrease insulin resistance, and suppress total triglyceride and cholesterol levels. Recent studies on mulberry leaves extracts indicated that they could decrease palmitic acid-induced lipotoxicity, increase total cholesterol and bile acid excretion, improve superoxide dismutase expression, and improve insulin resistance. Chicory root extracts boost satiety, reverse insulin resistance, and augment lipid metabolism thanks to their contents in chicoric acid, chlorogenic acid, and polysaccharides. Taraxacum officinale L., Morus nigra L., and Cichorium intybus L. present hepatoprotective, anti-inflammatory, antioxidant, hypolipidemic, and hypoglycemic activities and are shown to be advantageous in the management of obesity, dyslipidemia, Type 2 diabetes, and non-alcoholic fatty liver diseases. These plants are commonly available in the European spontaneous flora and more attention could be paid to their natural products.

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages.

Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips.

The aim of this work was to find differences in the volatile and phenolic profiles of the traditional Romanian apple brandy palinca aged with various species of wood chips. Seven types of wood species, two types of oak (Quercus petraea and Quercus robur), plus sweet chestnut, mulberry, walnut, fir and cherry, were considered. The majority of volatile compounds characterizing the aroma profile of palinca were esters, particularly ethyl esters, with ethyl isobutyrate, ethyl isovalerate, ethyl caproate, ethyl octanoate and ethyl decanoate as the most abundant. The most important source of catechin was cherry wood. Rutin and juglone were solubilised only in walnut wood aged brandy. Vanillin, increased significantly in chestnut aged apple brandy. Given the cost and difficulty in handling wooden barrels, and as an alternative being able to select from a range of specific wooden chips, this work could potentially guide actors in beverage industry to less expensive alternatives.

Effect of processing variables on the physico-chemical characteristics and aroma of bors, a traditional beverage derived from wheat bran.

Bors is a traditional Romanian beverage obtained by naturally fermenting an aqueous suspension of wheat bran and corn flour, used as flavoring enhancer in local gastronomy since ancient times, and more recently consumed as refreshing drink. To investigate the changes in sensory, physico-chemical, phenolic and aroma composition resulted after two successive fermentations, borș samples were subjected to standard, sensory, HPLC and GC/MS analysis. Total phenolic compounds and ferulic acid, the most abundant phenolic compound, were positively influenced by natural starter addition, increase of fermentation temperature, and thermal treatment, whereas the effect on less abundant phenolic acids was not univocal. The variables had the same effect on antioxidant activity and brown index. Volatiles (alcohols, carboxylic acids, esters), pungent-sour and goat milk-cheese odor notes increased at higher fermentation temperature, whereas bran and yogurt odor notes decreased. The addition of a natural starter at 4 °C allowed balancing odor intensity and antioxidant activity.