Non-alcoholic Products Research Articles

Unveiling the mechanism of efficient β-phenylethyl alcohol conversion in wild-type Saccharomyces cerevisiae WY319 through multi-omics analysis.

β-Phenylethanol (2-PE), as an important flavor component in wine, is widely used in the fields of flavor chemistry and food health. 2-PE can be sustainably produced through Saccharomyces cerevisiae. Although significant progress has been made in obtaining high-yield strains, as well as improving the synthesis pathways of 2-PE, there still lies a gap between these two fields to unpin. In this study, the macroscopic metabolic characteristics of high-yield and low-yield 2-PE strains were systematically compared and analyzed. The results indicated that the production potential of the high-yield strain might be contributed to the enhancement of respiratory metabolism and the high tolerance to 2-PE. Furthermore, this hypothesis was confirmed through comparative genomics. Meanwhile, transcriptome analysis at key specific growth rates revealed that the collective upregulation of mitochondrial functional gene clusters plays a more prominent role in the production process of 2-PE. Finally, findings from untargeted metabolomics suggested that by enhancing respiratory metabolism and reducing the Crabtree effect, the accumulation of metabolites resisting high 2-PE stress was observed, such as intracellular amino acids and purines. Hence, this strategy provided a richer supply of precursors and cofactors, effectively promoting the synthesis of 2-PE. In short, this study provides a bridge for studying the metabolic mechanism of high-yield 2-PE strains with the subsequent targeted strengthening of relevant synthetic pathways. It also provides insights for the synthesis of nonalcoholic products in S. cerevisiae.

Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits

The growing health consciousness among consumers is leading to an increased presence of functional foods and beverages on the market. Red fruits are rich in bioactive compounds such as anthocyanins with high antioxidant activity. In addition, red fruits contain sugars and are rich in phenolic compounds, vitamin C, dietary fibers, and manganese. Due to these characteristics, they are also suitable substrates for fermentation. Indeed, nowadays, microbial transformation of red fruits is based on alcoholic or lactic fermentation, producing alcoholic and non-alcoholic products, respectively. Although products fermented by acetic acid bacteria (AAB) have been thoroughly studied as a model of health benefits for human beings, little evidence is available on the acetic and gluconic fermentation of red fruits for obtaining functional products. Accordingly, this review aims to explore the potential of different red fruits, namely blackberry, raspberry, and blackcurrant, as raw materials for fermentation processes aimed at producing low- and no-alcohol beverages containing bioactive compounds and no added sugars. AAB are treated with a focus on their ability to produce acetic acid, gluconic acid, and bacterial cellulose, which are compounds of interest for developing fruit-based fermented beverages.

Quantitative Determination of Ethyl Alcohol in Kombucha Using an Inexpensive Sensing Device

Kombucha, a popular probiotic beverage, contains detectable concentrations of ethyl alcohol. To be sold as a nonalcoholic product, alcohol concentrations in kombucha must be shown to be less than 0.5% by volume. This paper describes the use of an inexpensive, commercially available sensor to reliably and accurately measure alcohol concentrations in kombucha across a variety of undergraduate chemistry laboratory courses. Procedures and assessment data are also provided for two courses: an introductory course for nonchemistry majors and upper-division analytical chemistry. In the case of the analytical chemistry course, results from the alcohol sensor were compared to headspace gas chromatography as a capstone assessment. In all cases, the alcohol content of multiple commercial kombucha samples were determined, and students submitted final reports using appropriate scientific writing aligned with precise learning objectives.

Effect of Ultra-High Pressure Homogenization (UHPH) and Conventional Thermal Pasteurization on the Volatile Composition of Tiger Nut Beverage.

Tiger nut beverages are non-alcoholic products that are characterized by their pale color and soft flavor. Conventional heat treatments are widely used in the food industry, although heated products are often damaging to their overall quality. Ultra-high pressure homogenization UHPH) is an emerging technology that extends the shelf-life of foods while maintaining most of their fresh characteristics. The present work deals with the comparison of the effect of conventional thermal homogenization-pasteurization (H-P, 18 + 4 MPa at 65 °C, 80 °C for 15 s.) and UHPH (at 200 and 300 MPa, and inlet temperature of 40 °C), on the volatile composition of tiger nut beverage. Headspace-solid phase microextraction (HS-SPME) was used for detecting volatile compounds of beverages, which were then identified by gas chromatography-mass spectrometry (GC-MS). A total of 37 different volatile substances were identified in tiger nut beverages, which were primarily grouped into the aromatic hydrocarbons, alcohols, aldehydes and terpenes chemical families. Stabilizing treatments increased the total amount of volatile compounds (H-P > UHPH > R-P). H-P was the treatment that produced the most changes in the volatile composition of RP, while treatment at 200 MPa had a minor impact. At the end of their storage, these products were also characterized by the same chemical families. This study evidenced the UHPH technology as an alternative processing of tiger nut beverages production that minimally modifies their volatile composition.

Development of the domestic cider market

In the process of studying the development of the domestic cider market, an analysis was made of the market for alcoholic and non-alcoholic cider, a shift in demand for non-alcoholic products was revealed, statistics on the consumption of alcoholic beverages were given, in which a decrease in alcohol consumption by 43% was noted. As part of the work, the demand from 2018 to 2021 for non-alcoholic beer was analyzed, which shows an increase in the consumption of non-alcoholic beer by 7 times, the share of cider consumption relative to beer was calculated, which increased by 5% over 4 years and cider consumption was recorded from 2018 to 2022 g, which has increased by 7 times in 5 years. The market of non-alcoholic cider, as well as its analogues, is analyzed. According to the results of the analysis of the non-alcoholic cider market, it was noted that this product is in short supply, and manufacturers resort to the frequent use of various flavoring additives in order to enhance the organoleptic indicators. The price segment of this product is noted as above average compared to both alcoholic and non-alcoholic counterparts. Based on the revealed data, it should be assumed that the expansion of the production of non-alcoholic cider is a promising direction in the food industry, since the demand for non-alcoholic products has been recorded, and this drink is practically not represented on the Russian market or is presented in a high price category.

Alcohol Recognition and Desire to Drink of Extended Alcohol Brand Logos.

Alcohol companies in Thailand have adopted surrogate marketing that uses similar logos on non-alcoholic products. We aimed to assess variations of the alcohol recognition using reaction time and desire to drink among consumers exposed to original logos and modified logos (i.e., black logos, partial logos, logos on non-alcoholic beverages and other merchandise). Participants aged ≥19 years took part in this cross-sectional study. The primary independent variables were types of logos: original logos, modified logos (i.e., black logos, partial logos, logos on non-alcoholic beverages, and logos on other merchandise). An in-house-developed online survey randomly presented the logos. Alcohol recognition and the desire to drink alcohol were assessed. The study included 1185 participants. More time (estimated coefficient of reaction time <0.5 s) was required to recognize the modified logos than the original logos. Younger participants (19–24 years) reacted significantly faster than the older participants (>25 years) after seeing all types of logos. The desire to drink alcohol (<0.5 point) upon seeing the modified logos was lower than the original logos. No significant difference in the desire was observed between the younger and older participants upon seeing the original and partial logos. The modified logos reminded consumers of the alcohol products of that brand with a tiny difference in reaction time and the desire to drink without practical significance.

Prospects for the use of surface waters of the Irkutsk region for drinking water supply and the production of soft drinks

One of the urgent problems of modern civilization is the provision of the population with highquality drinking water. According to the World Health Organization (WHO), at least 5-10 % of the population suffers from waterborne diseases. According to the Federal Service for Supervision of Consumer Rights Protection and Human Well-being in nine cities of the Siberian Federal District, the influence of water quality on the formation of population morbidity (from 7,7 to 41,0 %) has been established. Analysis of the data presented in the State reports on the state and protection of the environment of the Irkutsk region showed that in the surface waters of the region there is a systematic excess of the maximum permissible concentration (MPC) for phenol, and in some controlled areas for chloroform. One of the main components used in the production of various non-alcoholic products is water. Various organic substances, such as phenols, petroleum products, halogenated derivatives of hydrocarbons, according to the requirements for the quality of water used for the preparation of soft drinks, should be absent. Therefore, the purpose of the study was the use of various adsorption systems for wastewater treatment in the Irkutsk region for drinking water supply and the production of soft drinks. Used the adsorption method. The studies were carried out on model aqueous solutions, both of individual substances and in their joint presence. Mathematical modeling of the sorption process under dynamic conditions has been carried out. As a result of the studies carried out, the possibility of using charcoal for wastewater treatment has been proven. Pretreatment of activated carbon with hydrochloric acid practically does not affect the adsorption of chloroform, but leads to an increase in the adsorption of phenol. Hydrochloric acid helps to remove iron ions from the pores of the sorbents. A decrease in the degree of water purification from phenol with an increase in pH leads to the suppression of adsorption. The effect of phenol and chloroform on the value of adsorption has been established. The sorption process is limited by external mass transfer. The discrepancy between the calculated and experimental output curves of phenol and chloroform sorption from individual solutions and in their joint presence is calculated.

Optimal Design Approach Applied to Headspace GC for the Monitoring of Diacetyl Concentration, Spectrophotometric Assessment of Phenolic Compounds and Antioxidant Potential in Different Fermentation Processes of Barley

The present study aimed to validate a control method on the gas chromatography system (GC) based on the experimental design strategy, to examine the changes and correlation between the fermentation process and the quality of alcoholic and non-alcoholic beer product, especially the formation of diacetyl. On the other hand, spectrophotometric methods were applied to the determination of polyphenols content and the potential antioxidant activity of beer during different fermentation processes. with this aim, three modes of barley fermentation were used, specifically classical fermentation, stopped fermentation and thermal process. The results showed that the different fermentation modes had a major impact on diacetyl production. The highest concentration was obtained using stopped fermentation 0.36 mg/L, the lowest concentration value 0.07 mg/L was detected using the thermal process. Monitoring the increase of oxygen concentration between fermentation, filtration, and filling of the final product (32, 107, 130 ppm, respectively) has a significant impact on the concentration of diacetyl. The obtained results of spectrophotometric analysis showed that the total antioxidant activity changed during beer fermentation process and demonstrate that the extend of the antioxidant activity was very much dependent on the total polyphenolic content with a higher value in Hopped wort (13.41%, 65 mg GAE 100 mL−1, 28 mg CE 100 mL−1) for antioxidant potential, total phenolic content, and total flavonoids content, respectively, whereas the lowest values was detected in Non-alcoholic beer using thermal process (7.24%, 35 mg GAE 100 mL−1, 10 mg CE 100 mL−1) for antioxidant potential, total phenolic contents, and total flavonoids contents, respectively. Based on the results achieved, we reveal the impact of the fermentation process on the nutritional value of the final product.

Advances in Wine Fermentation

Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and carbon dioxide. Fermentation processes to produce wines are traditionally carried out with Saccharomyces cerevisiae strains, the most common and commercially available yeast, and some lactic acid bacteria. They are well-known for their fermentative behavior and technological characteristics, which allow obtaining products of uniform and standard quality. However, fermentation is influenced by other factors as well. The initial sugar content of the must and the fermentation temperature are also crucial to preserve volatile aromatics in the wine and retain fruity characters. Finally, once fermentation is completed, and most of the yeast dies, wine evolution continues until the production of the final product.

The Use of Grain and Fruit and Berry Raw Materials as a Basis for the Production of Soft Drinks

The production of soft drinks in our country is in demand in the food industry. Non-alcoholic drinks include fermented kvass, fruit and berry drinks, lemonades, carbonated drinking and mineral water, juices and juice-containing products, etc. Recently, consumers increasingly prefer natural drinks consisting of traditional components. Grain raw materials, cereals - are one of the traditional types of raw materials used in Russia since ancient times. However, these raw materials were used mainly for the production of bread, as well as fermentation beverages - kvass and beer. Recently, more and more cereal raw materials have been used by manufacturers for the production of dairy products as a food additive to enrich these products with useful properties and ingredients, improve the taste and expand the range of products. One of the novelties in the food market is the emergence of oat soft drinks. The release of such products requires the use of the latest equipment, automation of production processes, the use of modern technologies. All this allows us to ensure the production of high-quality non-alcoholic products with the longest possible shelf life, excellent quality and taste.

Research Of Prospective And Developed Influence Of Food Additives On Product Quality

This work is devoted to the study of the influence of certain types of local green tea on the change in the physical and biological properties of non-alcoholic products.

РАЗРАБОТКА РЕЖИМА ЗАТИРАНИЯ КВАСА НА ОСНОВЕ ГРЕЧИШНОГО СЫРЬЯ

The preparation of soft drinks is an actively developing branch of the food industry in the Republic of Kazakhstan. To meet the interests of all producers, the enterprises annually produce a large number of non-alcoholic products. To maintain a healthy competition of the enterprise for preparation of soft drinks, create and apply the technology not previously known and expand the assortment of products annually. One of the most popular segments of this market is kvass. This is mainly due to the fact that all over the world there is an increasing demand for products made from natural raw materials, prepared without the addition of any synthetic additives and ingredients. In recent years, there has been an active increase in the consumption of kvass and its replacement with a large share of the market of carbonated soft drinks. The domestic kvass market is very rich and diverse, but there is a problem with the lack of functional drinks for certain groups of citizens. Creating a wide range of functional food products, including beverages, is becoming feasible. At the same time, in the production of kvass, it is important to use non-traditional raw materials, including buckwheat, the introduction of which in the kvass technology allows you to significantly expand the product range. A distinctive feature of buckwheat, which determines the prospects for use in the production of kvass, is its chemical composition. It is rich in vitamins and is considered an important source of antioxidants due to its high concentration of flavonoids. Buckwheat contains rutin, quercetin, folic acid, quercitrin, hyperoside. Thus, the replacement of barley malt with buckwheat contributes to an increase in the proportion of natural flavonoids in the drink, and therefore in the human diet. In this article, studies have been conducted to study the effect of the dose of buckwheat, buckwheat flakes, buckwheat malt and methods of their pretreatment on the effectiveness of the mashing process, when using it as an unsalted material. Buckwheat grains, buckwheat flakes and buckwheat malt were used in the work. Studies of mashing modes and indicators that determine their effectiveness have shown that the use of buckwheat malt in the backfill is more optimal than buckwheat grain. Studies have shown that the most economical and promising when using extruded buckwheat flakes as an unsalted material is the use of a single-boil mashing mode. However, the use of such raw materials is possible in concentrations not exceeding 30% of the backfill. If you need to increase the proportion of buckwheat in the backfill, you should use buckwheat malt. In this case, it is necessary to apply a mashing mode with intermittent heating, which is likely to compensate for the cost of producing malt from buckwheat grain.

Topical issues of the use of territories of enterprises in sanitary protection areas (Commentary to article: May I.V., Vekovshinina S.A., Kleyn S.V., Nikiforova N.V. Methodical approaches to the substantiation of accommodation of the object for food products in the boundaries of sanitary-protective zones of enterprises of other lines of the industry. Gigiena i Sanitariya (Hygiene and Sanitation, Russian journal). 2020;

In recent years, a broad interest has been aroused by a range of issues related to the possibility of placing regulated objects in “the areas with special conditions for the use of territories.” May I.V. with co-authors devoted their article to the methodological aspects of the location of the production of juices and non-alcoholic products in the sanitary protection zone of other industries. The work is relevant both in theoretical and practical terms. The general algorithm for assessing the safety of the location of food production in the sanitary protection territory is logical and clear. The material is presented from a modern standpoint, taking into account the latest regulatory documents. But it is not fully confirmed by the results of their own research on a specific example. Exceeding the standards for air pollution by two substances indicates the lack of guarantee for the quality of the products used in the population’s nutrition. Moreover, the food company is also a source of environmental pollution. And therefore, on the one hand, it can increase air pollution in the area of its location. On the other hand, as a regulated object, it needs to organize its sanitary protection areas. The authors no considered this aspect of the work.

Determination of the mass concentration of benzoic acid in non-alcoholic and low-alcohol products by the spectrophotometric method

In the production of low-alcohol and non-alcoholic beverages, the use of preservatives is allowed, including benzoic acid (BК) and its salts. Standard methods based on high performance liquid chromatography are used to control the content of this preservative. This work presents the results on the determination of benzoic acid in samples of low-alcohol and non-alcoholic products by the spectrophotometric method. Research has been carried out to establish the optimal wavelength when measuring the optical density of benzoic acid solutions. A calibration characteristic has been constructed to determine the mass concentration of benzoic acid, which makes it possible to determine its concentration in the range from 10 mg/dm3 to 500 mg/dm3 of benzoic acid, taking into account dilution. Metrological data have been obtained for constructing a calibration characteristic for the determination of benzoic acid in low-alcohol and non-alcoholic products. It is shown that the results of the determination of this preservative in the indicated products by the spectrophotometric method are comparable with the analogous results obtained using standard methods based on high performance liquid chromatography. The research results became the basis for the developed Methodology for measuring the mass concentration of sorbic and benzoic acids in low-alcohol and non-alcoholic products by the spectrophotometric method. The developed technique allows measuring the mass concentration of benzoic acid in low-alcohol and non-alcoholic products containing only benzoic acid. The spectrophotometric method for determining the mass concentration of BA is a less costly method for determining this preservative in a product than the currently used method of high-performance liquid chromatography, does not require special expensive equipment, additional consumables and specially trained personnel..

Determination of Ethanol Content in Kombucha Using Headspace Gas Chromatography with Mass Spectrometry Detection: Single-Laboratory Validation.

BackgroundKombucha is a fermented beverage made with tea, sugar, and a symbiotic colony of bacteria and yeast that is usually marketed as a non-alcoholic beverage. Products must contain <0.5% and <1.1% alcohol by volume in the United States and Canada respectively to be classified as non-alcoholic products. Prior studies have found that Kombucha beverages can become very acidic and may contain levels of alcohol above 1% which can be a potential health risk to children and the developing fetus during pregnancy.ObjectiveGiven the public safety concerns and legal requirements associated with the level of alcohol within Kombucha beverages, there is a need for accurate and reliable methods. Herein we describe the validation of a sensitive, rapid, and simple Headspace Gas Chromatographic method with mass spectrometric detection for determining ethanol in Kombucha.MethodsMethod performance characteristics measured included linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ) as per AOAC International guideline Appendix K Part 1. Performance was evaluated against the AOAC Standard Method Performance Requirements 2016.001 for determination of ethanol in Kombucha.ResultsThe linear dynamic range for this method was confirmed over the range of 0.025 to 2.47% ABV. The LOD and LOQ were determined to be 0.0002% and 0.002% ABV, respectively. With a spike recovery of 102% for accuracy and precision of RSDr ≤ 4% the method met the SMPR requirements within the analytical range.ConclusionsThe results of this validation study demonstrated the method is fit for the purpose of quantifying ethanol in Kombucha and is suitable for rapid and easy integration by laboratories to ensure that regulatory requirements are met.

Hand Hygiene Compliance and Effectiveness Against Respiratory Infections Among Hajj Pilgrims: A Systematic Review.

The role of hand hygiene in the prevention of respiratory tract infections in Hajj pilgrims has not been assessed through a focussed systematic review of the literature. Considering this, a systematic review was undertaken to synthesize the up-to-date literature on the compliance and effectiveness of hand hygiene among Hajj attendees. Major databases, including OVID Medline, were searched by using a combination of MeSH terms and text words for potentially relevant articles. Data from identified articles were abstracted, quality assessed and combined into a summary effect. Twelve observational studies containing data of 6,320 pilgrims were included. The compliance of hand washing with non-alcoholic surfactants was 77.7% (ranged from 31.5% to 90.3% in individual studies) and the compliance of hand cleaning with alcoholic products was 44.9% (ranged from 30.7% to 67.4%). Education was a key influencer of hand hygiene practice. Only three of the six studies that assessed the effectiveness of hand hygiene against clinical disease found the practice to be effective, and only one of the two studies that evaluated its effectiveness against a laboratory-confirmed infection found it to be effective. This systematic review suggests that hand hygiene using non-alcoholic products is generally acceptable among Hajj pilgrims but there is no conclusive evidence on its effectiveness.

Improving the Customs Clearance of Non-Alcoholic Products of Domestic Enterprises in the Conditions of European integration

Improving the Customs Clearance of Non-Alcoholic Products of Domestic Enterprises in the Conditions of European integration

METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE

The article discusses the relevance of developing methodological approaches to the beer and soft drinks accelerated aging method in the market. The controlled indicators selection principles, mainly affecting the quality of the finished product, and the basic equation describing the dependence of changes in indicators on the main temperature factor are given. Studies of the influence of various physical factors (temperatures in the range of 50–60 °C, UV-radiation), both individually and jointly, on the physicochemical and organoleptic characteristics of packaged water for various experimental versions did not show statistically significant changes in the normalized parameters of the basic salt and microelement composition investigated water during storage. The optimal mode of accelerated «aging» of packaged water at an elevated temperature (up to 60 °C) and UV-radiation was established. In the case of soft drinks, thermostating was used when changing the temperature regimes (heat 50 ± 2 °C / cold 6 ± 2 °C) at an exposure time of 30 days, which made it possible to observe a decrease in taste and aroma compared with the control, as well as a decrease in sweetness and the appearance of a slight plastic taste for non-carbonated drink. The influence a temperature regime change on brewing products, which cannot be estimated using the existing method due to the high turbidity, is shown.

Brand advertising and brand sharing of alcoholic and non-alcoholic products, and the effects on young Thai people's attitudes towards alcohol use: A qualitative focus group study.

The dominant Thai alcohol companies have strategically employed brand advertising and brand sharing (using a very similar branding for both alcoholic and non-alcoholic products) to circumvent restrictive alcohol advertising regulations. As empirical evidence confirms that exposure to alcohol advertisements increases youth drinking, young Thais could be at risk of constant and incidental exposure to alcohol advertising, hence leading to increased alcohol consumption. This study aims to explore young people's perceptions of these alcohol branding strategies and to examine how exposure to such advertising strategies affect their attitudes towards alcohol use. Seventy-two university students aged 20-24 years participated in 1.5-h semi-structured focus groups conducted in Bangkok and a peripheral province. Logos of two domestic alcohol brands were also used as part of projective techniques to elicit information. Thematic content analysis was used to analyse data. Despite a range of alcoholic and non-alcoholic products under the same branding, participants associated the logos primarily with beer-the flagship product. Branding strategies seemed to successfully increase young people's brand familiarity and affected their brand recognition and brand awareness. Participants had a high awareness of the alcohol companies' commercial activities but regarded alcohol advertisements to be indifferent to advertisements of other ordinary products. Brand advertising is a dynamic tool that affects young people's attitudes towards the advertised brands and alcohol use. Due to early exposure to the brands, brand sharing increases brand familiarity and, among other factors, potentially affects drinking attitudes and purchase intentions.

Наукове забезпечення виробництва безалкогольної та слабоалкогольної продукції у плодопереробній галузі

Наукове забезпечення виробництва безалкогольної та слабоалкогольної продукції у плодопереробній галузі