Beverage Products Research Articles

The Effect of Eco-Friendly Packaging on Consumer Purchase Intention: a Study of Coca-Cola Sustainable Packaging Practices

Being among the biggest beverage manufacturers in the world, Coca-Cola has recently embraced a variety of sustainability measures, such as water conservation, reduced packaging, and the use of renewable energy. However, the idea begs the issue of whether consumers have intention to purchase Coca-Cola if the product adopts greener practices. This study examines the effect of ecologically friendly packaging on Consumer purchase intention, use Coca-Cola as a case study. An online survey was utilized to gather primary data from 100 Coca-Cola customers in order to better comprehend and support the research findings. We investigated whether environmental concerns about awareness of brand and Coca-Cola sustainable packaging practices and awareness of eco-friendly influence will affect the purchase intention of consumers on Coca- Cola. This research provides fresh insights on consumers' perception of Eco-friendly packaging, and how this perception may encourage consumer purchasing decisions.

Halal Certification Literacy for MSME Enterprises 'Aisyiyah Tranting Market Sipirok

MSME business actors have a significant role in the Indonesian economy. However, there are still various obstacles faced by MSME business actors, including those related to halal certification literacy. Based on data from the Halal Product Guarantee Organizing Agency (BPJPH), only around 2.8% of MSMEs in Indonesia have been halal certified. The low level of halal certification among MSMEs is caused by a lack of understanding and literacy regarding the procedures and benefits of halal certification. Sipirok Market is one of the traditional markets in Indonesia with the majority of traders selling various food and beverage products, but the majority do not have halal certification. Therefore, it is important to carry out halal certification literacy activities aimed at MSMEs in 'Aisyiyah Branch of Sipirok Market. Data collection was carried out through focus group discussions, observations and questionnaires. Based on an initial survey conducted on 25 MSMEs at Sipirok Market, it was discovered that as many as 18 MSMEs (72%) had not received halal certification from BPJPH. They generally still do not understand the procedures and requirements needed to obtain halal certification. Apart from that, they also don't know the benefits that can be obtained by having halal certification for the products they sell. Based on the results of community service activities, it can be concluded that halal certification literacy for MSME business actors in the Sipirok Market Branch is still relatively low.

Gardenia yellow pigment: Extraction methods, biological activities, current trends, and future prospects

Food coloring plays a vital role in influencing consumers' food choices, imparting vibrant and appealing colors to various food and beverage products. Synthetic food colorants have been the most commonly used coloring agents in the food industry. However, concerns about potential health issues related to synthetic colorants, coupled with increasing consumer demands for food safety and health, have led food manufacturers to explore natural alternatives. Natural pigments not only offer a wide range of colors to food products but also exhibit beneficial bioactive properties. Gardenia yellow pigment is a water-soluble natural pigment with various biological activities, widely present in gardenia fruits. Therefore, this paper aims to delve into Gardenia Yellow Pigment, highlighting its significance as a food colorant. Firstly, a thorough understanding and exploration of various methods for obtaining gardenia yellow pigment. Subsequently, the potential functionality of gardenia yellow pigment was elaborated, especially its excellent antioxidant and neuroprotective properties. Finally, the widespread application trend of gardenia yellow pigment in the food industry was explored, as well as the challenges faced by the future development of gardenia yellow pigment in the field of food and health. Some feasible solutions were proposed, providing valuable references and insights for researchers, food industry professionals, and policy makers.

Design and control of a distillation sequence for the purification of bioethanol obtained from sotol bagasse (Dasylirium sp.)

Sotol bagasse (SB) is a byproduct generated during the fermentation of the sotol plant (Dasylirium sp.) for the production of a traditional alcoholic beverage in Mexico. In this study, a novel ethanol purification distillation sequence is proposed, utilizing ethanol produced from SB treatment as described by González-Chavez et al. (2022). Prior to purification, the ethanol-water mixtures exhibited ratios of 0.054 and 0.935. The proposed distillation sequence comprises three columns: i) depletion, ii) extraction (employing ethylene glycol as the solvent agent), and iii) solvent recovery. To assess energy consumption and controllability, three solvent:feed ratios (1.5:1, 2:1, 2.5:1) were examined, taking into account the feed to the second column. The lowest energy consumption was observed at 31 × 103 kW, corresponding to the 1.5:1 ratio. Optimal controllability was achieved at a solvent:feed ratio of 2.5:1, as evidenced by the lowest Integral Absolute Error (IAE) value of 3.3 × 10–3 and the highest proportional gain (Kc) value of 250. In summary, we leveraged previously reported experimental data to design a new distillation sequence with potential applications in the ethanol purification derived from SB fermentation. The outcomes of this investigation underscore the importance of promoting circular economy practices, particularly in the northern region of Mexico, where significant quantities of agrowastes are generated.

Surrogate-based optimisation of process systems to recover resources from wastewater

Wastewater systems are transitioning towards integrative process systems to recover multiple resources whilst simultaneously satisfying regulations on final effluent quality. This work contributes to the literature by bringing a systems-thinking approach to resource recovery from wastewater, harnessing surrogate modelling and mathematical optimisation techniques to highlight holistic process systems. A surrogate-based process synthesis methodology was presented to harness high-fidelity data from black box process simulations, embedding first principles models, within a superstructure optimisation framework. Modelling tools were developed to facilitate tailored derivative-free optimisation solutions widely applicable to black box optimisation problems. The optimisation of a process system to recover energy and nutrients from a brewery wastewater reveals significant scope to reduce the environmental impacts of food and beverage production systems. Additionally, the application demonstrates the capabilities of the modelling methodology to highlight optimal processes to recover carbon, nitrogen, and phosphorous resources whilst also accounting for uncertainties inherent to wastewater systems.

Beetroot-based blended juice: Process development, physico-chemical analysis and optimization of novel health drink

The demand for the preparation of functional and nutrients-rich juice or beverages for the boosting immunity is the prime focus of consumers. So, this study was aim to optimization of different proportion for the preparation of blended juice from beetroots, grapes, turmeric, and lemons by using response surface methodology (RSM) and assessment of the quality parameters such as acidity, ascorbic acid, antioxidant activity and overall acceptability of blend juice were considered. Beetroot is widely recognized for its pigments known as betalains and have been utilized in the development of functional food and beverage products. Beetroots, grapes, turmeric, and lemons have been used in this study to prepare functional drinks, known for their nutritional value and medicinal properties. To optimize the blend juice, the dependent variables mainly beetroot juice, grapes juice, turmeric juice, and lemon juice in the range of 50–60, 30–40, 1–5, and 1–5 mL, were selected respectively. The optimized formulation for blended juice with a maximum desirability value of 0.921, an acidity of 0.60 %, an ascorbic acid of 14.17 mg/100 mL, an antioxidant activity of 93.94 %, and an overall acceptability of 8.07 was finalized at 53.12 mL of beetroot juice, 40 mL of grapes juice, 1.88 mL of turmeric juice and 5 mL of lemon juice.

Pengembangan Produk Minuman ES’BOYO Pada Kegiatan Wirausaha Merdeka Kampus Guna Meningkatkan Inovasi Kreatifitas UMKM Lokal

This community service discusses the initiative to develop a beverage product called ES'BOYO through the Independent Campus Entrepreneur program. The main focus of this activity is to encourage innovation and creativity among local Micro, Small, and Medium Enterprises (MSMEs). By involving students as agents of change, this activity aims to enrich the entrepreneurial ecosystem on campus and support the development of competitive local products. The product development process includes a market study stage to understand consumer needs and preferences, ES'BOYO product design that combines traditional flavors with an innovative touch, and product trials in the local market. These steps are designed to increase the competitiveness of local MSMEs by providing added value through unique and attractive products for consumers. In addition to the product development aspect, this activity also focuses on involving students in developing entrepreneurial skills, building business networks, and understanding local market dynamics. The results of this service are expected to have a positive impact, not only in increasing sales of ES'BOYO products, but also in increasing public awareness of the importance of supporting local MSMEs and local wisdom-based product innovation. Overall, this article describes a real effort in supporting entrepreneurial ecosystems at the campus level to strengthen contributions to the development of local MSMEs and create an environment that stimulates creative innovation among students

Sustainable packaging materials for fermented probiotic dairy or non-dairy food and beverage products: challenges and innovations.

The food and beverage packaging industry has experienced remarkable growth in recent years. Particularly the requirement for appropriate packaging materials used for the sale of fermented products is boosted due to the rising acceptance of economical functional foods available to consumers on the shelves of their local supermarkets. The most popular nutraceutical foods with increased sales include natural yogurts, probiotic-rich milk, kefir, and other fermented food and beverage products. These items have mainly been produced from dairy-based or non-dairy raw materials to provide several product options for most consumers, including vegan and lactose-intolerant populations. Therefore, there is a need for an evaluation of the potential developments and prospects that characterize the growth of the food packaging industry in the global market. The article is based on a review of information from published research, encompassing current trends, emerging technologies, challenges, innovations, and sustainability initiatives for food industry packaging.

АНАЛИЗ И СОВЕРШЕНСТВОВАНИЕ АКЦИЗНОЙ ПОЛИТИКИ РОССИЙСКОЙ ФЕДЕРАЦИИ В ОТНОШЕНИИ АЛКОГОЛЬНОЙ ПРОДУКЦИИ

The article analyses the measures of the state anti-alcohol policy of modern Russia in the field of taxation and assessment of their impact on the receipt of excise taxes in the budget of the Russian Federation and the level of consumption of alcoholic beverages by the adult population of the country. Particular attention is paid to the study of the excise policy of the Russian Federation in relation to alcoholic beverages. Excise taxation is one of the effective instruments of state regulation of the production and consumption of alcoholic beverages. The purpose of the study is, based on the analysis, to develop recommendations for changing excise tax rates on various types of alcoholic products to enhance the fiscal potential of excise taxes and regulate alcohol consumption by the country's population. The study was carried out using methods of systematic comparative analysis of domestic and foreign literature and statistical data, as well as generalization and synthesis. It highlights the structure and dynamics of excise tax revenues to the budget of the Russian Federation by type of alcoholic beverages. It also considers restrictive measures relating to the production, sale and consumption of alcoholic beverages in Russia, as well as options for tax support for domestic producers of low-alcohol drinks. A study of the dynamics of the volume and structure of consumption of alcoholic beverages by the population showed the high effectiveness of government regulatory measures, including excise taxation instruments. However, despite the identified reduction, the level of alcohol consumption by the population of the Russian Federation remains high, which raises the need to improve excise policy in the field of taxation of alcoholic products. The increase in excise tax rates on strong alcohol and a change in the method of levying excise tax on beer proposed by the authors will ensure annual additional excise tax revenues to the budget, will lead to a reduction in the consumption of alcoholic beverages and a shift in consumer preferences towards low-alcohol drinks that cause less harm to human health.

Undergraduates’ Satisfaction of Online Food and Beverage Services Amidst Financial Distress in Nnewi Urban, Anambra State, Nigeria

This study determined undergraduates’ satisfaction of online food and beverage services amidst financial distress in Nnewi urban, Anambra State, Nigeria. Descriptive survey research design was used by the study. Population consisted of 3,509 students. Sample size was 35. Questionnaire was the instrument used for data collection. Data was analyzed using mean and standard deviation. Findings revealed that different types of food and beverage products were purchased online. The problems undergraduates face in online food and beverage services included delayed delivery, use of artificial food colouring and fear of food contamination. Strategies for enhancing students’ satisfaction of online purchases included timely delivery of products ordered and appropriate delivery mechanism. Findings also showed that the ways online food and beverage purchases can influence undergraduate’s finances included high cost of online food products, additional cost for delivery among others. Among recommendations made was that online food vendors should ensure that food products delivered are same with products ordered by customers in order to enhance customer satisfaction.

Risk management specifics in mineral water and beverage production under natural resources conservation

This paper studies two production enterprises of the same segment, which operate in different subjects of the Russian Federation. It shows how such sectoral enterprises develop, especially after the fight against the pandemic to the present day. The study of two enterprises from the Republic of Dagestan and Stavropol Krai revealed the necessity of increasing expenditure to reduce the risks associated with maintaining production positions in the sectoral market. It was found that net profit and revenue are not the most important indicators for assessing the economic security of production enterprises. The main criterion for assessing the company's ability to manage its own risks is the gross profit indicator. The research also revealed the priorities for management decisions for the industry as a whole, especially if the industry enterprise has to reduce several types of risk at the same time. The results and conclusions of the study are of great importance for industry enterprises at the present time because of the presence of some more significant risks of a different order for modern industry manufacturing organisations. Focusing on the gross profit indicator is the best way to ensure solvency and maintain economic sustainability for sectoral enterprises, including those operating in conditions of economic uncertainty.

Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication.

Astringency is an important mouthfeel attribute that influences the sensory experiences of many food and beverage products. While salivary lubricity loss and increased oral friction were previously believed to be the only astringency mechanisms, recent research has demonstrated that nontactile oral receptors can trigger astringency by responding to astringents without mechanical stimulation. Various human factors have also been identified that affect individual responses to astringents. This article presents a critical review of the key research milestones contributing to the current understanding of astringency mechanisms and the instrumental approaches used to quantify perceived astringency intensity. Although various chemical assays or physical measures mimic in-mouth processes involved in astringent mouthfeel, this review highlights how one chemical or physical approach can only provide a single measure of astringency determined by a specific mechanism. Subsequently, using a single measurement to predict astringency perception is overly idealistic. Astringency has not been quantified beyond the loss of saliva lubrication; therefore, nontactile receptor-based responses must also be explored. An important question remains about whether astringency is a single perception or involves distinct sub-qualities such as pucker, drying, and roughness. Although these sub-quality lexicons have been frequently cited, most studies currently view astringency as a single perception rather than dividing it into sub-qualities and investigating the potentially independent mechanisms of each. Addressing these knowledge gaps should be an important priority for future research.

Using non-traditional raw materials in the production of grain beverages

Using non-traditional raw materials in the production of grain beverages

In Vitro Multiplication of Agave (A. marmorata and A. potatorum) by Temporary Immersion in SETIS™ Bioreactor.

In Mexico, wild agaves are important for the production of alcoholic beverages known as mezcal and pulque. However, the propagation of agave seeds and pups is not enough to satisfy the national demand. Temporary immersion systems represent an agave micropropagation alternative that reduces the labor force, increases development, and improves the quality of seedlings. The use of the SETIS™ bioreactor in A. marmorata and A. potatorum improves the multiplication rate and allows rooting. Additionally, this bioreactor reduces the culture time, labor force, and reagents needed while maintaining high survival rates during the acclimatization phase.

СТРУКТУРНІ ЗМІНИ У ПРОМИСЛОВОСТІ УКРАЇНИ В УМОВАХ ВІЙНИ

Changes in the structure of Ukraine's industry that took place after the full-scale military invasion of Russia on the territory of Ukraine were studied. Sectors of industry whose share in the industrial structure has changed significantly have been singled out. It is noted that metallurgy became one of the sectors of industry that suffered the greatest losses as a result of the war. The conducted analysis shows that a significant share of metallurgical enterprises is located in the war zone. This caused a decrease in the volume of metallurgical industrial production for 2022 by 54.59%. The reduction in the volume of individual productions led to structural changes in the industry of Ukraine. Therefore, we can draw conclusions about the growing role of the supply of electricity, gas, steam and air conditioning in the industrial structure. As for the processing industry, against the background of emerging trends, the production of food, beverages and tobacco products, manufacture of wood products, paper production and printing activities, textile production, production of clothing, leather, leather products and other materials occupy an increasingly significant position. Taking into account the fact that our country has a well-developed raw material potential for these areas of processing, it is possible to assert positive prospects for the further development of the indicated segments of industry. However, over the last year, the dynamics of the volume of sold products was negative in all segments of the industry, except for textile production, production of clothes, leather, leather products and other materials. Structural changes in industrial products sold outside the country were studied. Critical directions of industrial production in Ukraine and possible prospects for the development of industrial potential in modern conditions have been established. We can generalize that the modern structural changes in the industry of Ukraine, on the one hand, arose under the influence of the war and are negative, since our country has lost powerful industries. And, on the other hand, despite the difficult political and economic situation of our country, the potential for new opportunities is developing.

PYHYTOCHEMICAL ANALYSIS AND PROXIMATE SCREENING OF (ACANTUS MONTANUS, MORINGA OLEIFERA AND VERNONIA AMYGDALINA)

Plants generally contain phytochemical compounds which are both nutritional and nonnutritional and may be used and applied in nutritional and pharmaceutical industries for production of drugs and beverages. This study was aimed to evaluate phytochemical constituents and proximate screening of Acantus montanus, Moringa oleifera and Vernonia amygdalina using standard laboratory approaches. The result of the Phytochemical screening showed that of Moringa oleifera contains Alkaloids, Flavonoids, Saponins, Phytate, Cyanogenic glycoside is moderately present. Vernonia amygdalina contains alkaloids, flavonoids, cyanogenic glycosides, phytate and saponinsin different proportions. While Acantus montanus contains Alkaloids, Flavonoids, Saponins, Phytate and cyanogenic glycoside. The proximate composition of the leaf extracts shows that Acantus montanus, Moringa oleifera and Vernonia amygdalina has carbohydrate content of 30.30%, 25.99% and 25.10%. Protein content of 44.80%, 38.10%, and 42.30%, Fat content 5.40%, 6.70% and 3.45%, Fibre content of 10.00%, 15.2% and 16.00%, Ash content of 7.40%, 5.10% and 9.95%, moisture content of 2.1%, 8.90% and 3.2%. The presence of the phytochemicals in the leaf extracts has authenticated its usefulness in ethno medicine and its potentials use in drug formulation as well as use for food beverage production.

Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs.

Lactose intolerance affects about 68-70% of the world population and bovine whey protein is associated with allergic reactions, especially in children. Furthermore, many people do not consume dairy-based foods due to the presence of cholesterol and ethical, philosophical and environmental factors, lifestyle choices, and social and religious beliefs. In this context, the market for beverages based on pulses, oilseeds, cereals, pseudocereals and seeds and products that mimic dairy foods showed a significant increase over the years. However, there are still many sensory, nutritional, and technological limitations regarding producing and consuming these products. Thus, to overcome these negative aspects, relatively simple technologies such as germination and fermentation, the addition of ingredients/nutrients and emerging technologies such as ultra-high pressure, pulsed electric field, microwave and ultrasound can be used to improve the product quality. Moreover, consuming plant-based beverages is linked to health benefits, including antioxidant properties and support in the prevention and treatment of disorders and common diseases like hypertension, diabetes, anxiety, and depression. Thus, vegetable-based beverages and their derivatives are viable alternatives and low-cost for replacing dairy foods in most cases.

Isolation, characterization and screening of lactic acid bacteria (Lab) from fruits for the production of probiotic beverage

Isolation, characterization and screening of lactic acid bacteria (Lab) from fruits for the production of probiotic beverage

Análise das redes de colaboração em ações de pesquisa científica e tecnológica sobre maracujá

ABSTRACT: Scientific research on passion fruit has been conducted in several institutions worldwide, and it is of interest to the productive sector, the scientific community, and science and technology managers to learn about current scientific advances and opportunities through metric studies of bibliographic information. A survey of publications indexed in the Web of Science and the Agricultural Research Database-BDPA, in European Patent Office - Espacenet, and Embrapa’s technologies and projects were used as indicators to characterize research networks. This study analyzed the co-authorship and co-citation network of scientific production, the strength of connections among institutions, and a map of co-occurrence of keywords from 2001 to 2020. Brazil, the United States, Colombia, and France had the largest co-authorship networks for Passifloraceae. Brazilian institutions that are in a prominent position in the analysis of co-authorship networks and that produced the largest number of publications were Embrapa, University of São Paulo (USP), and State University of Campinas (Unicamp). The main themes studied were adsorption, antioxidant, clarification, evolution, flavonoid, flowering, growth, and somatic embryogenesis. Patents related to the use of passifloras were highest between 2015 and 2017 and were mainly focused on the production of food, beverages, cosmetics, and medicines. Brazil has relevant bibliographic production and technological development regarding passion fruit for the academic community and rural producers. These results integrated aspects of scientific activity that can help explore new research directions and explain the use and circulation of scientific production.

Efekti implementacije informacionih sistema u poslovanje preduzeća

This exploratory research delves into the phenomenon that modern enterprises face in their operations amid economic crises and increasingly open and competitive markets. Challenges such as low productivity, high production costs, and the processing of vast amounts of data are examined. For the purpose of this study, research was conducted in specific companies engaged in the production of non-alcoholic beverages, CO2 gas, and carbonated water. Information was gathered through interviews with key stakeholders, surveys, and questionnaires. The possibility of applying research results are equally relevant for companies with different production programs and ownership structures. A viable solution to these business challenges is the implementation of business digitization, which integrates organizational units through the introduction of a unified information system connecting all business segments into a functional whole, in contrast to separate systems for each part of the enterprise. Research results indicate that the implementation of an information system significantly enhances overall productivity, reducing production costs and improving speed and efficiency. The effects of the information system implementation are explored from technological and application perspectives, along with an analysis of positive economic aspects, which fundamentally represents a key advantage of introducing a modern information system. This research evolves specific application solutions through the implementation of information systems as part of a comprehensive improvement of business operations of enterprises.