Alcohol Concentration Research Articles

Characterization of milk and water-based kefir microbiota

The production of functional foods is expanding and requiring research results in the areas of food, health, chemistry, pharmaceuticals, etc. Within this context, the inclusion of kefir in the diet has been gaining ground, as it meets the requirements of a functional food. Kefir can be defined as a fermented, acidic milk with a low alcohol content and produced from grains that contain microorganisms that carry out the fermentation process. Kefir can be produced using various means, such as milk or water-based substrates. In both process, the production is very similar. Kefir is composed of microorganisms such as bacteria and yeasts that are often welcomed by the population as a probiotic source and are regularly used in the production of food and/or medicine by the industry. To produce water kefir, sucrose is used, and the process is carried out at temperatures ranging from 20℃ to 25℃, with an incubation time between 12 and 72 hours in this context. The objective of this work was to present a literature review on the characterization of milk and water-based kefir.

Bioethanol production from pineapple fruit waste juice using bakery yeast

The declining oil production stemming from decreasing raw material reserves has clashes with rising demands and has created a supply-demand gap in the overall energy sector. Excessive consumption of fossil fuel oil exacerbates environmental issues, potentially leading to global climate change and increased natural disasters. Consequently, there are efforts in looking for alternate renewable fuel sources. The study included physical pre-treatment, natural hydrolysis, natural fermentation, fermentation of pineapple waste juice using bakery yeast, and subsequent distillation. The pineapple wastes produced juice with 12.67 °Brix and pH range of 3.16–3.18. The present study reports bioethanol production from pineapple waste mixed with bakery yeast (Saccharomyces cerevisiae) and pineapple wastes juice without bakery yeast, revealing that the yeast-amended mixture yielded bioethanol with alcohol content of 45 % compared to 36 % from pineapple juice alone. Re-distillation enhanced bioethanol content from 25 % - 45 %–85 % which aligns well with E85 fuel specifications, indicating bioethanol's suitability as fuel. Thus, bioethanol derived from pineapple fruit wastes presents a promising renewable energy solution. This study investigates the production of bioethanol from pineapple waste juice by comparing two methods: one using bakery yeast and the other without yeast. Both methods are conducted at room temperature to evaluate their efficiency and effectiveness in converting pineapple waste juice into bioethanol.

Optimization of fermentation conditions and analysis of the changes in flavor compounds for lemon vinegar

The flavor composition is an important index to evaluate the quality of fruit vinegar, including volatile and non-volatile components. The flavor quality of fruit vinegar is related to fermentation technology. This study analyzed the acetic acid fermentation conditions and the changes in the flavor composition of lemon vinegar. After optimization, the pH, alcohol content, and inoculum were 3.0, 6%, and 10%. The statistical analysis showed significant changes in flavor components during the whole fermentation. After acetic acid fermentation, the highest organic acid changed from citric acid to acetic acid. The content of amino acids showed a decreasing trend, mainly used for the growth and metabolism of microorganisms and the precursor of aroma compounds. Terpenoids were the main aroma compounds before the fermentation, while the main aroma compounds were esters after the fermentation. Linalool, the characteristic aroma compound in lemon, was well preserved. Isoamyl acetate was the main aroma compound during the fermentation. Almost all the flavor compounds had significant changes during the lemon vinegar fermentation. This study helps to understand the changes in flavor compounds during lemon vinegar brewing and lays the foundation for further improving the quality of lemon vinegar.

Effects of moderate alcohol consumption and hypobaric hypoxia: implications for passengers’ sleep, oxygen saturation and heart rate on long-haul flights

BackgroundPassengers on long-haul flights frequently consume alcohol. Inflight sleep exacerbates the fall in blood oxygen saturation (SpO2) caused by the decreased oxygen partial pressure in the cabin. We investigated the...

Innovative Development of Instant Kombucha Drink and Kombucha Ice Cream Using Spray Drying Techniques

This research focuses on the development of instant kombucha drink and kombucha ice cream using spray drying techniques. Kombucha, a fermented tea known for its health benefits, is processed to halt alcohol production and enhance its usability in various forms. The study utilized three treatment methods to ferment kombucha: Cold shock at ≤ 4°C for 5 days, pasteurization at 72°C for 20 mins and yeast removal using a coffee filter, alongside a standard fermentation control. The spray drying process was applied to kombucha from these treatments to produce instant kombucha powder. The physicochemical properties, nutritional quality and microbial safety of the resulting powder were evaluated. The best results were obtained from pasteurization, yielding a powder with low alcohol content (0.13 % w/w), desirable physicochemical properties (4.70 total dissolved solids, 3.10 pH, 0.2177 titratable acidity) and microbial safety (< 1 CFU/ml). Subsequently, instant kombucha powder was utilized to develop two new products: Instant kombucha drink and kombucha ice cream. The instant drink reconstituted well with water, maintaining the original kombucha's flavour profile and health benefits. The kombucha ice cream was formulated to preserve the bioactive compounds and probiotics, offering a novel health-promoting dessert option. Sensory evaluations indicated high consumer acceptance for both products, with the instant drink and ice cream scoring well on taste, texture and overall satisfaction. The innovative use of spray drying to produce instant kombucha powder and its application in diverse products highlights the potential for expanding kombucha’s market presence while retaining its health benefits.

Effects of Phaffia rhodozyma on microbial community dynamics and tobacco quality during tobacco fermentation.

Carotenoids are important precursors of various aroma components in tobacco and play an important role in the sensory quality of tobacco. Phaffia rhodozyma is a species of Xanthophyllomyces capable of synthesizing a highly valuable carotenoid-astaxanthin, but has not yet been used in improving tobacco quality. The dynamic changes of microbial community and metabolites during tobacco fermentation were analyzed in combination with microbiome and metabolome, and the quality of tobacco after fermentation was evaluated by sensory scores. P. rhodozyma could grow and produce carotenoids in tobacco extract, with a maximum biomass of 6.50 g/L and a maximum carotenoid production of 36.13 mg/L at 100 g/L tobacco extract. Meanwhile, the correlation analysis combined with microbiome and metabolomics showed that P. rhodozyma was significantly positively correlated with 11 metabolites such as 6-hydroxyluteolin and quercetin. Furthermore, the contents of alcohols, ketones and esters, which were important aromatic components in fermented tobacco, reached 77.57 μg/g, 58.28 μg/g and 73.51 μg/g, increasing 37.39%, 265.39% and 266.27% compared to the control group, respectively. Therefore, the aroma and flavor, and taste scores of fermented tobacco increased by 0.5 and 1.0 points respectively. This study confirmed that P. rhodozyma fermentation could effectively improve the sensory evaluation of tobacco, and provided a novel microbial fermentation method to improve tobacco quality.

On-vine drying (passérillage) improves the quality of “Hutai No. 8” table grape wine: Focusing on phenolics, aromas, color and sensory attributes

On-vine drying (passérillage) was employed for Hutai No.8 table grapes with different water loss rates and that are used for winemaking to alter the qualities of wine. Results showed that on-vine drying increased sugar content, thereby elevating alcohol and glycerol contents in the resulting wine. A moderate drying treatment (D2, 18 % water loss) produced wine with optimal red color characteristics. The D2 wine contained abundant individual phenolics such as caffeic acid, salicylic acid, resveratrol, p-coumaric acid, and proanthocyanidin B1, which exhibited strong positive correlations with color parameters (a⁎, C*ab and △E*ab). Similar trends were observed in aroma compounds, with ethyl acetate, ethyl caproate, diethyl succinate, geraniol, linalool, 4-terpinenol, α-terpineol, and β-ionone contents showing significant increment in D2, aligning with enhanced sensory evaluations of wines. Thus, improvement of wine quality can be achieved through moderate on-vine drying (18 % water loss)，serving as a valuable reference for table grape winemaking.

Male Predominance in West Virginia Unintentional Overdose Deaths is Influenced by Alcohol and Co-Intoxicants.

To examine sex differences in overdose (OD) mortality based upon substances involved. A retrospective database analysis of West Virginia OD decedents (12,666 unintentional OD deaths, 2005-early 2023). Exposures were substances judged to contribute to death. The main outcome measure was determination of male to female death ratios with varying co-intoxicant involvement, particularly related to alcohol and fentanyl. Secondary outcomes included associations of fentanyl concentrations with alcohol concentrations and male sex, including fentanyl (F) and inactive metabolite norfentanyl (N) concentration variability between sexes. Alcohol co-intoxication in OD deaths was associated with higher male:female death ratios, from 2.0 (alcohol absent) to 3.3 (alcohol present). There was a greater increase over time in alcohol involvement in recent deaths involving females compared to males (relative increases of 52% vs. 6%, respectively). Male:female ratios with alcohol and fentanyl co-involvement ranged from 5.9:1 (only two drugs involved) to 2.4:1 (= 5 substances), with females significantly more likely to have multiple substances contributing to death. Overall, males had statistically significantly larger fentanyl (F) to norfentanyl (N) median concentration ratios compared to females (8.8 vs. 6.9, respectively). Multivariable analyses found alcohol presence was associated with a statistically significant 22% reduction in predicted fentanyl concentrations. Male:female ratios in unintentional OD deaths were higher with greater alcohol involvement and lower with fewer co-intoxicants. Fentanyl and norfentanyl concentration differences by sex were observed. It is important to determine possible contributors to sex differences in OD death rates to better target prevention and treatment initiatives.

Comprehensive investigation on non-volatile and volatile flavor compounds in different varieties of rose tea by UPLC-Q-TOF-MS/MS-based metabolomics and GC-IMS, GC-MS

This study aimed to analyze the quality differences of different varieties of rose tea. Ultra-high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS) was used to detect the metabolites in different varieties of rose to find out the differential metabolites.Forty-four phenylpropionic acid and polyketone compounds were found to the main differential metabolites in 6 different varieties of roses. Gas chromatography ion mobility spectrometry (GC-IMS) results revealed the presence of 15 potential differential compounds among different varieties of roses, with 1-penten-3-one (monomer) and ethyl propionate being the two most significantly different substances among the six different varieties of roses. GC-MS analysis of volatile flavor compounds in different varieties of rose tea showed that the concentrations of aldehydes, alcohols, alkanes, and phenols in XS rose tea were the highest, being 4.133 µg/g, 14.873 µg/g, 3.039 µg/g, and 2.399 µg/g, respectively. The concentrations of ketones, heterocyclic compounds, and ethers in KS rose tea are the highest, being 4.344 µg/g, 0.752 µg/g, and 0.234 µg/g, respectively. Phenyl-ethanol, citronellol, octanoic acid ethyl ester, and decanoic acid ethyl ester are considered to be the main factors in the formation of characteristic aromas in different varieties of rose tea.

Identification of volatile differential markers in strong-aroma Baijiu based on gas chromatography-electronic nose combined with gas chromatography-time-of-flight mass spectrometry.

Baijiu is a traditional Chinese liquor produced from grains through fermentation, distillation, aging and blending. The flavor of Baijiu is influenced by factors such as raw materials, starter, processes and the environment, and since the relationship between these factors and the flavor of Baijiu is still being analyzed, the identification of different Baijiu is still somewhat difficult. In this paper, the volatile differential markers of 42 types of strong-aroma Baijiu of different origin, alcohol content and grade were explored. A total of 24 volatile substances were detected by gas chromatography-electronic nose (GC-E-Nose) and 99 volatile substances were detected by gas chromatography-time-of-flight mass spectrometry (GC-TOF MS). The peak areas of the substances obtained by GC-E-Nose were analyzed by the partial least squares (PLS) method, and the substances with variable importance in projection (VIP) >1 were screened out. Combined with the qualitative results of GC-TOF MS, four substances (isobutyric acid, 2-butanone, 2,3-butanediol and 3-methylbutyric acid) were selected as volatile differential markers for strong-aroma Baijiu. An external standard curve was established to accurately quantify these four substances, and the Kruskal-Wallis test confirmed that the absolute contents of these four substances varied significantly among different samples (P < 0.01). Principal component analysis and hierarchical cluster analysis based on the absolute content of these four substances showed that different samples were prioritized for different alcohol contents. These four substances can be used as volatile differential markers of strong-aroma Baijiu samples. This research provides theoretical support for the detection and improvement of Baijiu product quality. © 2024 Society of Chemical Industry.

Enhancing cider quality through co-fermentation with acid protease and esterase-producing Metschnikowia species and Saccharomyces cerevisiae.

To date, cider production has primarily relied on Saccharomyces cerevisiae. Introducing novel non-Saccharomyces yeasts can enhance the diversity of cider properties. Among these, the Metschnikowia genus stands out for its ability to produce hydrolytic enzymes that may impact the sensorial and technological properties of cider. This study focused on evaluating the impact of three Metschnikowia species - Metschnikowia koreensis (Mk), M. reukaufii (Mr), and M. pulcherrima (Mp) - which exhibit acid protease and esterase activity, on the quality enhancement of cider. The research findings indicate that the overall quality of cider produced through co-fermentation with these species surpassed that of cider fermented with mono-fermentation of S. cerevisiae (Sc). The cider fermented with the Sc + Mk combination exhibited the lowest levels of harsh-tasting malic acid and higher levels of softer lactic acid. Sensory array analysis also demonstrated that the Sc + Mk fermented cider exhibited high sensor response values for compounds contributing to a complex overall olfactory composition and richness. Furthermore, the Sc + Mk fermented cider exhibited the highest total quantity and variety of volatile organic compounds (VOCs). Specifically, the concentrations of phenethyl alcohol, 3-methyl-1-butanol, ethyl octanoate, and decanoic acid were notably elevated in comparison with other groups. This study illustrates that Metschnikowia species, particularly M. koreensis, show significant potential as starters for cider due to their various technological properties, including acidity modulation, aroma enhancement, and color improvement. The findings of this study provide a foundation for improving cider quality by co-fermenting S. cerevisiae with innovative starter cultures. © 2024 Society of Chemical Industry.

Inhibition of diastatic yeasts by Saccharomyces killer toxins to prevent hyperattenuation during brewing.

Secondary fermentation in beer can result in undesirable consequences, such as off-flavors, increased alcohol content, hyperattenuation, gushing, and the spontaneous explosion of packaging. Strains of Saccharomyces cerevisiae var. diastaticus are a major contributor to such spoilage due to their production of extracellular glucoamylase enzyme encoded by the STA1 gene. Saccharomyces yeasts can naturally produce antifungal proteins named "killer" toxins that inhibit the growth of competing yeasts. Challenging diastatic yeasts with killer toxins revealed that 91% of strains are susceptible to the K1 killer toxin produced by S. cerevisiae. Screening of 192 killer yeasts identified novel K2 toxins that could inhibit all K1-resistant diastatic yeasts. Variant K2 killer toxins were more potent than the K1 and K2 toxins, inhibiting 95% of diastatic yeast strains tested. Brewing trials demonstrated that adding killer yeast during a simulated diastatic contamination event could prevent hyperattenuation. Currently, most craft breweries can only safeguard against diastatic yeast contamination by good hygiene and monitoring for the presence of diastatic yeasts. The detection of diastatic yeasts will often lead to the destruction of contaminated products and the aggressive decontamination of brewing facilities. Using killer yeasts in brewing offers an approach to safeguard against product loss and potentially remediate contaminated beer.IMPORTANCEThe rise of craft brewing means that more domestic beer in the marketplace is being produced in facilities lacking the means for pasteurization, which increases the risk of microbial spoilage. The most damaging spoilage yeasts are "diastatic" strains of Saccharomyces cerevisiae that cause increased fermentation (hyperattenuation), resulting in unpalatable flavors such as phenolic off-flavor, as well as over-carbonation that can cause exploding packaging. In the absence of a pasteurizer, there are no methods available that would avert the loss of beer due to contamination by diastatic yeasts. This manuscript has found that diastatic yeasts are sensitive to antifungal proteins named "killer toxins" produced by Saccharomyces yeasts, and in industrial-scale fermentation trials, killer yeasts can remediate diastatic yeast contamination. Using killer toxins to prevent diastatic contamination is a unique and innovative approach that could prevent lost revenue to yeast spoilage and save many breweries the time and cost of purchasing and installing a pasteurizer.

Decoding Long-Chain Fatty Acid Ethyl Esters during the Distillation of Strong Aroma-Type Baijiu and Exploring the Adsorption Mechanism with Magnetic Nanoparticles.

Simultaneous detection of the dynamic distribution of long-chain fatty acid ethyl esters (LCFAEEs) during Baijiu distillation is crucial for optimizing its flavor and health attributes. In this study, we synthesized a simple, cost-effective Fe3O4@NH2 adsorbent to simultaneously extract eight LCFAEEs from Baijiu. Through density functional theory and adsorption experiments, we elucidated 1,6-hexanediamine as a surface modifier, with the -NH2 groups providing adsorption sites for the LCFAEEs via hydrogen-bonding interactions and van der Waals forces. Additionally, we established the magnetic solid-phase extraction-GC-MS extraction technique combined with stable isotope dilution analysis to analyze LCFAEEs. This method revealed the dynamic distribution patterns of LCFAEEs during strong aroma-type Baijiu (SAB) distillation. We observed that the concentrations of the eight LCFAEEs gradually decreased with prolonged distillation and were significantly correlated with ethanol concentration. To ensure optimal flavor and clarity in SAB, it is recommended to select the heart-stage base Baijiu with an alcohol content of 58%-63%.

Brassinolide and gibberellin promote grape fruit development and quality

Brassinosteroid (BR) and Gibberellins (GA) are important hormones that significantly influences grapeberry development and ripening. In the present study, grape clusters were soaked separately with EBR (Epi brassinolide), GA3, and EBR+GA3 during fruit development. Results showed that anthocyanin content, soluble solids, and titratable acid content were all enhanced by EBR treatment, however fruit weight, transverse and longitudinal longitude, and hardness were not significantly changed, furthermore, GA3 treatment increased the fruit weight, longitudinal and transverse longitude, and hardness, decreased titratable acid, and increased the solid acid ratio; The EBR+GA3 significantly improved grape fruit quality, increased fruit anthocyanin content, reduced titratable acid content, improved sugar-acid ratio, and significantly improved fruit weight, transverse and longitudinal longitude, and hardness. EBR and GA3 treatment increased the contents of alcohols, esters, ketones, terpenes, and phenols in aroma substances, and glucose and fructose. They also increased the sugar, aroma, and anthocyanin metabolism-related genes, while down-regulated the expression of acid-related genes. EBR also increased the GA metabolism associated genes, but GA3 decereaed BR metabolism assocated genes. BR and GA had a crosstalk of that VvGAI could interact with VvBZR1, VvGAI could inhibit the VvBZR1 binding to the VvGA20ox2 promoter that decreased the VvGA20ox2 gene expression, but EBR and GA3 could alleviate the inhibition. In conclusion, both BR and GA alone could improve fruit quality to some extent, and the combination of them can better integrate the advantages of single-use to improve the fruit quality and enhance the commerciality of the grape fruit.

Comparative physiological and transcriptomic analyses reveal genotype specific response to drought stress in Siberian wildrye (Elymus sibiricus)

Siberian wildrye (Elymus sibiricus) is a xero-mesophytic forage grass with high nutritional quality and stress tolerance. Among its numerous germplasm resources, some possess superior drought resistance. In this study, we firstly investigated the physiological differences between the leaves of drought-tolerant (DT) and drought-sensitive (DS) genotypes under different field water contents (FWC) in soil culture. The results showed that, under drought stress, DT maintained a lower leaf water potential for water absorption, sustained higher photosynthetic efficiency, and reduced oxidative damage in leaves by efficiently maintaining the ascorbic acid-glutathione (ASA-GSH) cycle to scavenge reactive oxygen species (ROS) compared to DS. Secondly, using RNA sequencing (RNA-seq), we analyzed the gene expression profiles of DT and DS leaves under osmotic stress of hydroponics induced by PEG-6000. Through differential analysis, we identified 1226 candidate unigenes, from which we subsequently screened out 115/212 differentially expressed genes (DEGs) that were more quickly induced/reduced in DT than in DS under osmotic stress. Among them, Unigene0005863 (EsSnRK2), Unigene0053902 (EsLRK10) and Unigene0031985 (EsCIPK5) may be involved in stomatal closure induced by abscisic acid (ABA) signaling pathway. Unigene0047636 (EsCER1) may positively regulates the synthesis of very-long-chain (VLC) alkanes in cuticular wax biosynthesis, influencing plant responses to abiotic stresses. Finally, the contents of wax and cutin were measured by GC–MS under osmotic stress of hydroponics induced by PEG-6000. Corresponding to RNA-seq, contents of wax monomers, especially alkanes and alcohols, showed significant induction by osmotic stress in DT but not in DS. It is suggested that limiting stomatal and cuticle transpiration under drought stress to maintain higher photosynthetic efficiency and water use efficiency (WUE) is one of the critical mechanisms that confer stronger drought resistance to DT. This study provides some insights into the molecular mechanisms underlying drought tolerance in E. sibiricus. The identified genes may provide a foundation for the selection and breeding of drought-tolerant crops.

Alcohols as Biofuel for a Diesel Engine with Blend Mode—A Review

In the era of decarbonization driven by environmental concerns and stimulated by legislative measures such as Fit for 55, the industry and transportation sectors are increasingly replacing petroleum-based fuels with those derived from renewable sources. For many years, the share of these fuels in blends used to power compression ignition engines has been growing. The primary advantage of this fuel technology is the reduction of GHG emissions while maintaining comparable engine performance. However, these fuel blends also have drawbacks, including limited ability to form stable mixtures or the requirement for chemical stabilizers. The stability of these mixtures varies depending on the type of alcohol used, which limits the applicability of such fuels. This study focuses on evaluating the impact of eight types of alcohol fuels, including short-chain (methanol, ethanol, propanol) and long-chain alcohols (butanol, pentanol, hexanol, heptanol, and octanol), on the most critical operational parameters of an industrial engine and exhaust emissions. The engines being compared operated at a constant speed and under a constant load, either maximum or close to maximum. The study also evaluated the effect of alcohol content in the mixture on combustion process parameters such as peak cylinder pressure and heat release, which are the basis for parameterizing the engine’s combustion process. Determining ignition delay and combustion duration is fundamental for optimizing the engine’s thermal cycle. As the research results show, both the type of alcohol and its concentration in the mixture influence these parameters. Another parameter important from a usability perspective is engine stability, which was also considered. Engine performance evaluation also includes assessing emissions, particularly the impact of alcohol content on NOx and soot emissions. Based on the analysis, it can be concluded that adding alcohol fuel to diesel in a CI engine increases ignition delay (up to 57%), pmax (by approximately 15–20%), HRRmax (by approximately 80%), and PPRmax (by approximately 70%). Most studies indicate a reduction in combustion duration with increasing alcohol content (by up to 50%). For simple alcohols, an increase in thermal efficiency (by approximately 15%) was observed, whereas for complex alcohols, a decrease (by approximately 10%) was noted. The addition of alcohol to diesel slightly worsens the stability of the CI engine. Most studies pointed to the positive impact of adding alcohol fuel to diesel on NOx emissions from the compression ignition engine, with the most significant reductions reaching approximately 50%. Increasing the alcohol fuel content in the diesel blend significantly reduced soot emissions from the CI engine (by up to approximately 90%).

Chemometric Approach Application in Modern Wine Studies

The wine market is affected by the origin of wines, but the current wine traceability system has some limitations. The idea of geographical authenticity and quality has increased as one of the most important parameters influencing consumers’ preferences. Chemical parameters such as total polyphenolic content (TPC), alcohol and organic acid content (total acids, malic and tartaric acids), and antioxidant activity were observed in this work at 15 dry white wines of varieties Pinot blanc, Riesling, Sauvignon blanc, and Chardonnay, which originated from three different countries. FTIR and spectrophotometry methods (TPC and DPPH) were used and chemometric approaches such as ANOVA and PCA were selected as the most important for evaluation. In general, high levels of malic acid, TPC, and antioxidant activity were detected in Austrian wines. Pinot blanc, Chardonnay, and Sauvignon from the same producing region in Austria showed higher results. The higher overall acid concentration was a distinguishing feature of the Slovakian Sauvignon and Riesling varieties, particularly in the case of tartaric acid. Austrian samples showed significantly higher antioxidant activity compared to Hungarian Chardonnay (p = 0.002) and Sauvignon (p = 0.007), comparable to TPC. The application of statistical analysis was useful in demonstrating many discrepancies, particularly by application of the PCA method.

EFFECT OF THREE QUINOA VARIETIES AND EDIBLE FLOWERS ON ANTIOXIDANT PROPERTIES OF ALE BEER

Fermentation experiments were conducted with a top-fermenting brewing yeast strain and wort enriched with three varieties of quinoa (with white, red and black grain color), as well as edible flowers (marigold and dandelion) to study their influence on the antioxidant properties of ale beer. Plant additives led to a slight increase in pH and a lower alcohol content of the beer. By itself, quinoa did not improve the functional properties of the beverage, but the combination of black quinoa and edible flowers resulted in an increased content of polyphenols in beer; marigold showed a 48.7 % increase in this parameter compared to the control, and dandelion - 51.2 %. The content of flavonoids in beer was not affected by the addition of plant additives to the wort. A slight increase in anthocyanins (0.7 - 4.4 %) was reported for black quinoa beer as well as black quinoa with flowers. A significant increase in antioxidant activity was reported for the variants with flowers (54 % for marigold and 56.6 % for dandelion). The increased antioxidant capacity combined with the reduced alcohol content of the beers with black quinoa and flowers suggests that a beverage with improved functional properties was obtained. Black quinoa, combined with edible flowers, was more favorable for increasing the antioxidant capacity of beer than other pseudo-cereals (amaranth and chia).

Impact of cultivar types and thermal processing methods on sweet potato metabolome, a comparative analysis via a multiplex approach of NIR and GC–MS based metabolomics coupled with chemometrics

This study comprehensively analyzes the primary metabolites of sweet potato peels and pulps from four cultivars and assesses the impact of four different processing methods on pulp metabolome using a multiplex metabolomics approach of GC–MS and NIR. A total of 69 metabolites were identified. Beauregard cv. showed the highest sugar content (387.85 mg/g), whereas Sahrawy cv. was higher in alcohols (24.63 mg/g) and organic acids (2.98 mg/g). The chemometric analysis identified key markers that distinguished each cv. represented by its pulp, peel, and processed pulp. KEGG enrichment analysis pinpointed key metabolic pathways leading to the metabolic discrepancy of the specimens. Sugars were the most altered class by processing as manifested by a 5 to 11-fold increase, notably in the air-fried pulp. Air-frying also increased alcohol and organic acid contents. NIR analysis revealed that air-frying was the preferred method of processing, preserving the majority of pulp's metabolites, including β-carotene and phenolics.

Production and Optimization of Wine from Mixed (Banana and Watermelon) Fruits Using Sacchromys Crevice

Winemaking is one of the most ancient technologies and is now one of the most commercially prosperous biotechnological processes. Fruits are one of the most important foods of mankind. They are important for the maintenance of health and improving the quality of our diet. Fruit juices are fermented to produce wine, an alcoholic beverage containing 8 to 11 percent alcohol and 2 to 3 percent sugar with energy values ranging between 70 and 90 kcal per 100ml. Due to the release of amino acids and other nutrients from yeast during fermentation, fruit wines are nutritive and tastier. For this reason, the conversion of fruits to value-added products like wine is very essential. This work aimed to produce and optimize mixed fruit (Banana and Watermelon) wine using saccharomyces cerevisiae. The proximate composition of banana with74 ± 00 of moisture content, 0.33 ± 00 of ash content, 0.23 ± 0.01 crude fat content, 1.65 ± 0.05 crude fiber content, 1.2 ± 0.1 protein content and 22.59% carbohydrate content and 91.5±1.5 moisture content, 0.49 ± 0.017ash content, 0.25 ± 0.01crude fat content, 0.6 ± 0.05 crude fiber content, 0.46 ± 0.02 crude protein content and 6.75% of carbohydrate content watermelon fruit were used for wine production. Primary and secondary fermentation of the fruits lasted for 9 and 21 days respectively, pH, titrable acidity, specific gravity and, total soluble solids (brix) were determined before and after fermentation using standard procedures. The specific gravity of the wine was observed to reduce drastically as the fermentation progressed. The pH of the fruit must decrease from 3 to 2.89 and 4 to 3.2 in different percentage of mixture and titrable acidity also increased 0.67- 0.92 in 75B:25Wm, 0.64 -0.9 in 50B:50Wm, and 0.63-0.89 in 25B:75Wm after fermentation. The highest percentages of alcohol content (9.5) was observed in 75B to 25Wm mixed fruit wine in pH 4 and inoculum size 5, and sensory evaluation revealed that the attributes of the wine were acceptable to the majority of the respondents. This study showed that acceptable wine can be produced from mixed fruits banana and watermelon using yeasts Saccharomyces cerevisiae.