Beverage Applications Research Articles

GC-MS based chemical fingerprinting large cardamom cultivars of Sikkim

Amomum subulatum Roxb, also known as large cardamom, is an herbaceous plant cultivated in Sikkim, India for its aromatic seeds with diverse applications in food, beverages, perfumery, and medicine. In this study, we aimed at Gas chromatography–mass spectrometry (GC-MS) based chemical fingerprinting through analyzing volatile compounds in seeds and assess the relatedness among seven large cardamom cultivars grown in the Sikkim hill region. We examined the phytochemical composition of large cardamom seed extract using GC/MS analysis. The results indicated significant differences in volatile compounds among the cultivars. The major bioactive components unravelled were 1,8-cineole (76.37-90.63%), α-terpineol (1.73-13.40%), α-terpinolene (0.23-11.51%), β-pinene (0.54-4.13%), γ-terpinolene (0.77-4.47%), and α-pinene (0.35-1.86%), which possess notable antioxidant, anti-inflammatory as well as antibacterial properties. Principal component analysis (PCA) and dendrogram analyses revealed similarity of large cardamom cultivar ICRI SKM-1 with ICRI SKM-2 and Seremna while showed close relatedness among the cultivars such as Ramsey, Ramla, and Sawney based on their phytochemical composition. These findings have important implications for large cardamom breeding programme. The findings of this study also elucidated the potentiality of large cardamom seed extracts for commercial applications in various industries, including medicine, food, and cosmetics.

Unlocking the Full Potential of Clove (Syzygium aromaticum) Spice: An Overview of Extraction Techniques, Bioactivity, and Future Opportunities in the Food and Beverage Industry

This review article provides an overview of the bioactive compounds of clove, their health benefits, and their potential application in food and beverages. Cloves are rich in phenolic compounds, mainly eugenol, which exhibit antioxidant, anti-inflammatory, antimicrobial, antifungal, and wound-healing properties. Traditional methods of clove extraction, such as Soxhlet and maceration, have limitations. Green extraction methods, such as ultrasound-assisted extraction, pressurised liquid extraction, and microwave-assisted extraction, have shown promising results. The potential application of clove extract in various food and beverage products are also discussed. Finally, future perspectives and challenges for clove extraction are highlighted. Overall, the review highlights the potential of clove extract as a natural source of bioactive compounds for various applications in the food and beverage industry.

Influence of Sucrose and Scoby Concentration on Physical Characteristics of Pineapple Skin Kombucha


 
 
 
 
 
 
 
 
 
 
 
 This study investigates the impact of sucrose and Scoby concentration on the physical characteristics of kombucha made from pineapple skin juice. It was conducted using a randomized block design factorial with different sucrose and Scoby concentrations. The findings show that sucrose concentration significantly affected the total dissolved solids (TDS) of kombucha, while Scoby concentration had no significant effect. The highest TDS value was in the 5% sucrose concentration, and the lowest was in the 10% Scoby concentration. The study provides valuable insights for further research and applications in probiotic beverages and fermentation processes.
 
 
 
 
 
 
 Highlight:
 
 The study investigates the impact of sucrose and Scoby concentration on the physical properties of kombucha made from pineapple skin juice.
 Sucrose concentration significantly influences the total dissolved solids (TDS) of kombucha, while Scoby concentration shows no significant effect on TDS.
 The weight and thickness of the pellicle formed in kombucha are affected by both sucrose and Scoby concentrations, whereas the diameter remains unaffected.
 
 Keyword: Pineapple Skin, Kombucha, Sucrose Concentration, Scoby Concentration, Physical Characteristics.
 
 
 
 
 

Functional Food Development of Natural Colorant Additives from Mulberry Fruit Extract (Morus nigra L) with Bioactive and Hedonic Evaluation

All modern lifestyles such as unhealthy eating patterns and lack of exercise can trigger the accumulation of free radicals in the human body, where the human body cannot neutralize these free radicals fast enough because of the large number of free radicals that have accumulated in it. Therefore, antioxidant compounds need to be consumed to suppress free radicals. In this study, mulberry is promoted as a natural, functional, and dye source that has been explored for further applications in food and beverages. This research aims to develop natural coloring products from mulberry fruit through extraction and encapsulation processes. Furthermore, hedonic testing was also carried out to determine the panelist's preference level for jelly products using mulberry fruit dyes. Mulberry fruit is extracted, encapsulated by freeze drying method, and processed into a natural dye in jelly products. Mulberry fruit extract contains vitamin C 4.1 g/ml, anthocyanin content of 215.16 mg/L, and antioxidant activity of 73.25. Mulberry encapsulates can be used as a natural dye in jelly products. Based on hedonic testing, jelly products made from natural dyes have superior taste and texture. Further development of natural mulberry fruit encapsulated dyes needs to be done to increase solubility, color sharpness, aroma and color stability

Effects of processing methods on the aroma constituents of hihatsumodoki (Piper retrofractum Vahl).

Hihatsumodoki (Piper retrofractum Vahl) is a traditional spice from Okinawa (Japan) that can be processed in different ways to create the desired flavor. Herein, we examined the effects of processing (sun-drying, oven-drying, roasting, and steaming) on the volatile aroma constituents of hihatsumodoki fruits. Among the 106 chromatographic peaks observed in total, 58 were assigned to known aroma compounds. The relative contents of terpenes, for example, linalool, β-caryophyllene, α-caryophyllene, and germacrene D, ranged from 57.6% to 88.1%. Sun-drying decreased the content of aldehydes such as hexanal and trans-2-hexenal but did not significantly affect the total content of aroma compounds. The amount of aroma compounds released during oven-drying and roasting increased with temperature up to a certain point (90°C) and decreased at an excessively high temperature of 180°C. High-temperature roasting generated Maillard reaction products such as furans and furanones, which could impart sweet caramel odors. Steamed fruits had the lowest content of aroma compounds, which was ascribed to the loss of these compounds to vapor. Meanwhile, drying steamed fruits resulted in an approximately 3.6-fold increase in their aroma compound content, and the content of sesquiterpenes in the steamed-dried fruits was similar to that in fruits exposed to high temperatures. The effects of processing on aroma quality were visualized using multivariate statistical analysis. The aroma characteristics of roasted (180°C), steamed, and steamed-dried fruits were different from those of the control. The combined findings provide useful information for the selection of processing methods to achieve the desired flavor of hihatsumodoki. Practical Application: This study reveals the effects of different processing methods on the aroma profile of hihatsumodoki (Piper retrofractum Vahl), a subtropical spice from Okinawa (Japan). The results facilitate the selection of preferred hihatsumodoki flavors for household and industrial applications in foods and beverages. In addition, they inspire research on the processing-induced flavor changes of other tropical or subtropical spices.

Phosphorylated walnut protein/chitosan nanocomplexes as promising carriers for encapsulation of caffeic acid phenethyl ester.

Walnut proteins have poor solubility and dispersity under acidic pH conditions, which limits their application in acidic beverages and foods. The present study aimed to fabricate stable nanocomplexes between phosphorylated walnut protein (PWPI) and chitosan (CS) at acidic pH and investigate the encapsulation capacity of the complexes. PWPI/CS nanocomplexes prepared at a mass ratio of 2:1 showed small Z-average sizes (approximately 285 nm at pH 5.5 and 222 nm at pH 3.5) with a narrow particle distribution (polydispersity index < 0.3). Caffeic acid phenethyl ester (CAPE) can be effectively encapsulated into PWPI/CS with improved solubility. Circular dichroism analysis indicated that PWPI/CS and CAPE-loaded PWPI/CS (PWPI/CS-CAPE) had a reduced α-helical content and increased β-sheet content. Fourier transform infrared spectroscopy analysis further identified the different driving forces for the complexation of PWPI and CS at pH 3.5 and 5.5 and confirmed the successful encapsulation of CAPE. Rheological results revealed that the PWPI/CS and PWPI/CS-CAPE formed at pH 3.5 (PWPI/CS-CAPE-3.5) had a higher apparent viscosity and better viscoelasticity than the complexes formed at pH 5.5. PWPI/CS-CAPE-3.5 also showed good stability under heat treatment, salt treatment, and long-term storage. Moreover, PWPI/CS-CAPE complexes showed controlled release of CAPE. PWPI/CS nanocomplexes prepared at acidic pH were stable and promising carriers for CAPE, which would expand the application of walnut proteins in the food industry. This article is protected by copyright. All rights reserved.

Selected plants producing mucilage: Overview, composition, and their potential as functional ingredients in the development of plant-based foods

The increase in the preference for vegan and vegetarian diets is directly related to changing eating habits and the need for plant-based alternatives to animal-based products, which are better for health, due to the high content of essential amino acids and lipid profile rich in polyunsaturated fatty acids, and have lower environmental impacts. In this scenario, there is a growing demand for plant-based foods, making it necessary to find new plant-based ingredients for application in foods and beverages. Flaxseed, chia seed, and Barbados gooseberry contain mucilage, a component with potential application in plant-based products. These hydrocolloids can be used as gelling agents, texture modifiers, stabilizers, and emulsifiers in solid and semi-solid foods. This review presents the extraction, characterization, and application of flaxseed, chia seed, and Barbados gooseberry mucilage for use in plant-based foods. It was found that mucilage composition varies due to the extraction method used, extraction conditions, and geographic location of the seed or leaf. However, applications in plant-based foods are currently limited, mainly focused on applying chia mucilage in bakery products and packaging. Research on applying flaxseed and Barbados gooseberry mucilage to plant-based products is limited, though it has been shown to have potential applications in packaging. Mucilage may also increase the nutritional profile of the product and provide better technological, functional, and sensory characteristics. Therefore, because of mucilage's excellent functional and technological properties, it is a promising candidate to act as an ingredient in plant-based food products.

Enzymatic hydrolysis preserves nutritional properties of oat bran and improves sensory and physiochemical properties for powdered beverage application

Oat bran is rich in β-glucan, a fibre that confers health benefits. However, when applied to beverages, it gives a viscous and slimy texture. Processing can help alter the sensorial and textural properties for improved application of an oat bran, though nutritional quality may be compromised. We investigated 2 methods of processing oat bran – enzymatic hydrolysis and extrusion – and its impact on sensorial, physical and nutritional properties when applied to a powdered cocoa malt beverage (CMB). Three CMB samples containing additionally processed oat bran were compared against a CMB containing maltodextrin (TP-NC) and CMB containing oat bran without additional processing (TP-PC). All CMB samples applied the variable ingredient at a 12 g/100g dose. All oat-containing samples had an improved nutritional quality over TP-NC attributable to the greater fibre, protein and mineral content, and lower glucose release after in vitro digestion. Enzymatic hydrolysis improved the viscosity, solubility, dissolution speed, sensory profile and liking compared to TP-PC, whilst also retaining improved nutritional quality. However, these improvements were not observed with extrusion. Findings from this study demonstrate that enzymatic hydrolysis can retain the nutritional value of oat bran, whilst ensure a significant improvement of beverage texture and likability.

Microencapsulation and Application of Probiotic Bacteria Lactiplantibacillus plantarum 299v Strain.

Microencapsulation is an up-and-coming technology for maintaining the viability of probiotics. However, the effect of core-to-wall ratios and ratios of polysaccharides on the protection of the Lactiplantibacillus plantarum 299v strain has not been deeply discussed. Lyophilization of the Lp. plantarum 299v strain was conducted, and different core-to-wall ratios and ratios of maltodextrin (MD) and resistant starch (RS) were applied. Results demonstrated that the content of MD and RS had an influence on the yield and bulk density in both core-to-wall ratios (1:1 and 1:1.5). In addition, samples coated with a core-to-wall ratio of 1:1.5 had significantly higher viability than those coated with a core-to-wall ratio of 1:1. Moreover, samples coated with core-to-wall ratios of 1:1 and MD:RS 1:1, as well as core-to-wall ratios of 1:1.5 and MD:RS 3:1, had the highest cell number after simulated gastric fluid and simulated intestinal fluid testing, respectively. Furthermore, the optimal formulation for the application of microencapsulated Lp. plantarum 299v in apple juice (serving as a functional beverage) is listed as follows: core-to-wall ratios of 1:1 and MD:RS 1:1, with the fortification method, and stored at 4 °C. After 11 weeks of storage, the cell count was 8.28 log (CFU/mL). This study provided a strategy for Lp. plantarum 299v to achieve high viability in long-term storage and provides an application in functional apple beverages.

Recent advances of rhamnolipids nanocarriers for the delivery of bioactive curcumin: A review

An important bioactive component of turmeric powder is curcumin (Cur) which has been known to exhibit various biological properties like antioxidant, antibacterial, anticancer, anti-inflammatory, antidiabetic and wound-healing properties. Thus, it can be a next generation multipurpose drug, however its clinical applications have been restricted because of its poor aqueous solubility, low cellular absorptivity, less bioavailability and stability, breakdown within the gastrointestinal tract (GIT) and fast elimination from the body. To overcome these issues in efficacy of Cur, nanoformulations incorporating biocompatible rhamnolipid assisted nanocarriers could serve as appropriate vehicles for its delivery. These rhamnolipid nanoformulations work individually or utilize proteins, protein-polysaccharide, liposomes, liposome-polysaccharide, nanoemulsions and polymers for the encapsulation and effective delivery of Cur. Cur encapsulated in these rhamnolipid nanoformulations exhibits enhanced redispersibility, better pH, physical, photo- and thermal stability, better encapsulation efficiency (EE), improved bioaccessibility, improved aqueous solubility, higher acid stability in gastric juice and exhibits controlled release of Cur. These Cur-loaded rhamnolipid nanoformulations could have potential applications in functional foods, beverages and drug delivery. In this review, the recent advances that utilize rhamnolipids nanocarriers for enhancing the efficacy of Cur and the detailed in vitro gastrointestinal digestion release behavior of encapsulated Cur from rhamnolipids nanocarriers have been discussed.

The production and evaluation of wine prepared from Aloe Vera by using Saccharomyces Cerevisiae

In view of the increasing demand of value added herbal products, an attempt was made to produce a functional fermented Aloe Vera based herbal wine. Aloe Vera gel supplemented with sugar found to be a good medium for the growth of Saccharomyces cerevisiae for making the Aloe Vera wine. Disease preventing the potential of herbs like Aloe Vera, Amla, Ginger, Cranberry, and Blueberry have given new dimension to the non-grape wine or fruit wine. Aloe Vera, a multifunctional herb, is being increasingly used in beverage applications including wines. Gas chromatography FID analysis reveals presence of alcohol in Aloe Vera wine. The major difference between white and red wine is that the juice is fermented without the skins of plant when making white wine. White wine is generally fermented at lower temperatures than red wine, to preserve its fresh, fruity flavours, and can be done in stainless steel or oak barrels. Juice was extracted from Aloe Vera pulp with was inoculated with Baker's yeast (Saccharomyces cerevisiae) Aloe and naturally grown mycelium and held at 30 ± 2 °C for seven days. The physical chemical parameters was determine during the fermentation using a standard procedures like pH, specific gravity, alcohol content and Alcohol content of wine is increase with time.

Enhancement of pea protein solubility and thermal stability for acidic beverage applications via endogenous Maillard-induced glycation and chromatography purification

A clean-label process to endogenously glycate and purify pea protein was investigated. The production of maltodextrin from pea starch with a specific dextrose equivalent (DE) was optimized. The produced maltodextrin (14.6 DE) was used to initiate a limited and controlled Maillard-induced glycation of pea protein. The partially glycated pea protein (PG-PP) was subjected to hydrophobic interaction chromatography to remove unreacted carbohydrate, followed by characterization of the purified product. The extent of Maillard-induced glycation was monitored by assessing changes in color, free amino groups, and protein/glycoprotein profiles. The purified PG-PP was evaluated for thermal denaturation, surface properties, protein secondary structure, protein solubility, thermal stability, and digestibility. Maillard-induced glycation was limited to initial stages and resulted in a moderate blockage of amine groups (∼30%). The purified PG-PP had a relatively low surface hydrophobicity, a markedly enhanced protein solubility (∼90%) at pH 3.4, and a nonimpacted protein in vitro digestibility (∼100%). This work provided the impetus needed for future scale-up and process optimization for the production of value-added pea protein ingredient intended for high protein beverage applications.

An investigation on MX/G/1 queuing model of interrupted services in the manufacturing of edible cutlery process

We are investigating queuing issues that happen during the cutlery production process hour in this study. Plastic is widely used all around the world as it is simple to manufacture and inexpensive to purchase. Banana leaves are commonly used to wrap food in hotels. Plastic is widely used to replace banana leaves since it is affordable and lightweight. Research on biodegradability of plastics did not succeed. Hence, researchers set out to design alternative hardwood cups and spoons for food and beverage applications. A lengthy step-by-step process is required to create this edible millet cutlery. This process is converted into a scientific queuing model and solved with supplementary variable queuing technology. For the defined queue study, the probability generating function for queue size and all other performance measures are determined. In order to validate the model at the conclusion, the conceptual study of queue theory in the creation of edible cutlery is depicted through a numerical and complex visual analysis.

Optimizing Growth Conditions for Green Grass Jelly (Cyclea barbata Miers) Derived in Vitro Culture: Greenhouse Acclimatization and Field Growth

Cyclea barbata Miers, a species within the Menispermaceae family, holds significance in medicinal and beverage applications. In vitro propagation is a common practice for conserving this plant; however, a comprehensive investigation of its growth characteristics within controlled greenhouse and natural field environments is essential. This study aims to determine the optimal planting media for acclimatization and the subsequent growth of Cyclea barbata Miers propagated from in vitro cultures. The experimental design encompasses two phases: 1) greenhouse acclimatization and 2) field growth. Various planting media, including combinations of sterile soil, manure, and husk charcoal, were rigorously evaluated during the acclimatization phase. Following the acclimatization period, the plants were transferred to the field. Multiple parameters were assessed: plant growth percentage, branch and node counts, leaf dimensions (length and width), and leaf wet and dry weights. Our findings reveal that a planting medium comprising sterile soil, manure, and husk charcoal provided the best performance growth outcomes during acclimatization. Furthermore, we observed that plant age exerts a discernible influence on the growth dynamics of Cyclea barbata Miers.

Surface Roughness and Color Changes after the Application of Different Beverages and Bleachin material on Composite Resins

Surface Roughness and Color Changes after the Application of Different Beverages and Bleachin material on Composite Resins

Encapsulation of hop (Humulus lupulus L.) essential oil for controlled release in the non-alcoholic beverage application

In order to increase the stability of hop ( Humulus lupulus L.) essential oil (HEO) and diversify its application into hot beverages, CAPSUL®, modified food starch, was used as the wall material to encapsulate HEO at the mass ratio of 2:1 through spray drying under 180 °C. The resultant microcapsules were applied to the non-alcoholic hop tea for the first time and their release kinetics in this matrix were analyzed by gas chromatography-mass spectrometry (GC-MS). Results showed that the reconstituted HEO emulsion possessed fine droplet size (3.295 μm) and high zeta potential (−22.50 mV). The resultant HEO microcapsules exhibited low moisture content (1.249%), suitable bulk density (0.2934 g/mL), good swelling capacity (2.235 g/g dry solids), low color difference (6.310), desirable morphological characteristics, high encapsulation efficiency (92.02–95.45%) and high flavor retention (57.13–71.15%). Each target aroma compound had its specific release behavior and mechanism from HEO microcapsules, among which β -myrcene and methyl octanoate showed the highest and lowest cumulative release respectively. This might be associated with their different volatilities, polarities, function groups and molecular sizes, or their varying hydrogen-bond formation capability at the entrance of starch helix. Most importantly, HEO microcapsules showed significant aroma increasing and stabilizing effects on the hop tea product during storage. These ideal characteristics of HEO microcapsules demonstrated the great potential of diverse essential oil microcapsules as the promising flavoring agent in a variety of hot beverage matrices. • Overall desirable physicochemical properties were observed in HEO microcapsules. • HEO microcapsule showed satisfactory encapsulation efficiency and flavor retention. • Each target aroma compound had a specific release mechanism during 40 °C of storage. • HEO microcapsule was an effective flavoring agent in the hot beverage matrix.

Carboxymethylated corn fiber gums efficiently improve the stability of native and acidified aqueous pea protein dispersions

The application of pea protein in beverages has been limited because of its poor solubility and stability in water. We previously revealed that corn fiber gum (CFG) could effectively improve the stability of pea protein dispersions (PPD) only at high CFG concentrations (>10%). In addition, the high viscosity of the resulting PPD might lead to a poor mouthfeel. This successive work aimed to prompt the stabilizing performance of CFG for low-viscosity PPD with a refreshing taste using carboxymethylated CFG (CMCFG). The stabilizing effects of CMCFG with different degrees of substitution (DS) were investigated at native pH (6.5–7.5) and acidified pH (ca. 3.5). Results showed that CMCFG with suitable DS could well stabilize PPD at a low concentration of 5% at native pH and 3% at pH 3.5. Concomitantly, the viscosities of the CMCFG-stabilized PPD were decreased by more than one order compared with those of PPD stabilized by CFG. Carboxymethylation of CFG enhanced the electrostatic repulsion and steric hindrance among protein/polysaccharide complexes, which contributed to the better stabilizing performance of CMCFG than that of native CFG. These findings indicated that CMCFG could be a potential stabilizer in pea protein-based beverage formulations. • Poor solubility and stability of pea protein limit its application in beverages. • Carboxymethylated corn fiber gum shows improved stabilization in protein dispersions. • The degree of substitution, concentration, and pH affect the dispersion stability. • Enhanced electrostatic repulsion and steric hindrance are the main contributions. • The weak viscosifying action benefits the refreshing taste of beverages.

From Classical to Advanced Use of Polymers in Food and Beverage Applications.

Polymers are extensively used in food and beverage packaging to shield against contaminants and external damage due to their barrier properties, protecting the goods inside and reducing waste. However, current trends in polymers for food, water, and beverage applications are moving forward into the design and preparation of advanced polymers, which can act as active packaging, bearing active ingredients in their formulation, or controlling the head-space composition to extend the shelf-life of the goods inside. In addition, polymers can serve as sensory polymers to detect and indicate the presence of target species, including contaminants of food quality indicators, or even to remove or separate target species for later quantification. Polymers are nowadays essential materials for both food safety and the extension of food shelf-life, which are key goals of the food industry, and the irruption of smart materials is opening new opportunities for going even further in these goals. This review describes the state of the art following the last 10 years of research within the field of food and beverage polymer's applications, covering present applications, perspectives, and concerns related to waste generation and the circular economy.

Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties

The effects of hydrolysis by commercial food-grade proteases on the physicochemical and techno-functional properties of lentil protein concentrate were investigated. Lentil protein concentrate was hydrolysed with Alcalase, Novozym 11028 or Flavourzyme, and a control was prepared without enzyme addition under the same conditions. Differences in specificity between the three proteases were evident in the electrophoretic protein profile, reversed-phase HPLC peptide profile, and free amino acid composition. Alcalase and Novozym were capable of extensively degrading all the major protein fractions. Alcalase or Novozym treatment resulted in considerably higher solubility under acidic conditions compared to the control. Flavourzyme treatment resulted in moderately improved solubility in the acidic range, but slightly lower solubility at pH 7. Alcalase treatment resulted in slightly larger particle size and slightly higher viscosity. The foaming properties of the protein concentrate were not significantly affected by hydrolysis. Increased solubility in acidic conditions with hydrolysis could broaden the range of food and beverage applications for lentil protein concentrate.

Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage

In this research, five commercial lactic acid bacteria (LAB) strains were selected for the fermentation of blended edible rose and shiitake beverage for their frequent application and strong adaptability in plant-based beverages. The viable counts of all strains reached above 10.0 log CFU/mL in the blended beverage after fermentation (48 h). Meanwhile, higher contents of total phenols, total flavonoids, free amino acids, and flavor nucleotide as well as stronger antioxidant capacity were observed in the fermented samples than the control. The results of electronic tongue (E-tongue) analysis showed that LAB fermentation significantly (p＜0.05) lowered the signals of bitterness, astringency, aftertaste-A, and aftertaste-B, which ultimately improved the taste profiles of the fermented samples. Additionally, a total of 76 volatiles compounds were detected, among which alcohols were the dominant compounds. LAB fermentation also enriched the aroma complex of the fresh beverage, which resulted in new compounds, including 13 alcohols, 9 acids, 6 ketones, 4 esters, and 5 hydrocarbons in the fermented samples.