Beverage Products Research Articles

Peculiarities of management of enterprises in the sphere of production and sale of alcoholic beverages in Ukraine under conditions of uncertainty

The subject of this study is a set of practical aspects of business management in the market of alcoholic beverages in Ukraine. The object of the study is the process of implementing entrepreneurial activity under conditions of uncertainty. The purpose is to summarise the algorithm of enterprise management in the sphere of alcohol business under conditions of uncertainty and to develop recommendations for improving its efficiency. By interviewing experts, using the methods of observation, synthesis and generalisation, the paper proposes to use certain management tools to improve the efficiency of activities under conditions of uncertainty. The alcohol market has always been, on the one hand, a certain indicator of socio-economic changes, and on the other hand, a testing ground for innovative management tools, as the high marginality of this product and relatively low entry barriers required dynamic changes from within. However, in times of crisis, uncertainty, and even more so in times of war, the requirements for the quality of management increase significantly. That is why it is advisable to analyse the theoretical aspects and practical features of the implementation of management innovations that have been applied at Ukrainian enterprises engaged in the production and sale of alcohol.

Jerusalem Artichoke Tuber Processing: Influence of Pre-Treatment Methods, Lactic Acid, and Propionic Acid Bacteria Strains on Functional Fermented Beverage Production.

Fermented plant-based products are rapidly gaining popularity. Jerusalem artichoke is a medicinal plant that can be used to make fermented beverages. Samples were subjected to pretreatment (ultrasound at 35kHz for 2, 4, and 6min, freezing at -80°C and -17°C) while an untreated sample was used as control. It was shown that all types of pretreatments did not lead to an increase in protein, solids, polyphenols, and carbohydrates compared to the control sample. The greatest decrease in the values of these indicators occurs when pre-freezing tubers are used for Jerusalem artichoke dispersion production. It was also found that samples frozen at -80°C had a significantly higher concentration of Ca, Si, Mg, and P whereas untreated samples frozen at -17°C had more Al, K, Cu, Sr, and Cr. The processing method can affect the sensory descriptors of Jerusalem artichoke tuber dispersions to different extents, but the preference was for the control sample without pre-treatment. The fermentation of Jerusalem artichoke tuber dispersions demonstrated that S. thermophilus induced the most rapid fermentation (pH 4.75 in 5h). The highest antioxidant activity after fermentation (55.39% FRSA) was shown for L. acidophilus H9, while the highest % FRSA value during the storage period was for L. bulgaricus (67.5%) on day 5 after fermentation. The highest viability among all selected microorganisms was detected for L. bulgaricus, L. acidophilus AT-41, and B. coagulans MTCC 5856 with the increase in biomass content by 2.3, 2.27, and 2.12 log10CFU/ml after fermentation. According to the results of sensory evaluation using hybrid hedonic scale the best results were shown for samples fermented with L. bulgaricus.

Study of Halal Certification for Food and Beverage Products based on PP No. 39 of 2021

Indonesia is a democratic country that is secular, and the majority of its population is Muslim. The research method used is a qualitative approach, which is research conducted directly to the subject under study, descriptive in nature, to obtain data from the problem. Halal certification is a halal certification issued by the Institute for the Assessment of Food, Drugs and Cosmetics (LPPOM-MUI) which states that a product is in accordance with Islamic law. This halal certificate can be used to make halal labels. Government Regulation Number 39 of 2021 concerning the Implementation of the Halal Product Guarantee Field is an implementing regulation that was born as a follow-up to Law Number 11 of 2020 concerning Job Creation. It should be noted that Article 48 of Law Number 11 of 2020 concerning Job Creation is the result of an amendment to the previous law, namely Law Number 33 of 2014 concerning Halal Product Guarantee. So automatically, Government Regulation Number 31 of 2019 concerning the Implementation of Halal Product Guarantee is no longer in effect and is replaced by Government Regulation Number 39 of 2021 concerning the Implementation of the Halal Product Guarantee Field.

The Influence of Halal Awareness and Halal Labeling on the Purchase Decisions of Packaged Food and Beverages among Muslim College Students in Pontianak City

The selection of packaged food and beverage products in Indonesia, certified as halal or adorned with halal labels by the Assessment Institute for Food, Drugs, and Cosmetics of the Indonesian Ulema Council (LPPOM-MUI), exhibits a remarkable diversity. This study aims to examine the impact of halal awareness and halal labels on the consumer purchasing decisions pertaining to these packaged commodities. Employing a quantitative approach, the research methodology entails the collection of primary data through questionnaire distribution among respondents. The sample size for this study encompassed 117 individuals. Multiple linear regression analysis served as the data analysis technique. The findings unveiled that both halal awareness and halal labels jointly exerted a significant influence on the purchasing decisions associated with packaged food and beverage products. Evident from the halal label's significance value of 0.000, which is below the predetermined threshold of 0.05, the analysis underscores their pivotal role. Furthermore, the R Square value of 0.619 signifies that halal awareness and halal labels contribute to 61.9% of the observed variance, leaving the remaining 38.1% subject to factors beyond the scope of the multiple linear regression model.

Pengembangan TiO2 nanowire terdoping Nikel Kobalt sebagai Fotokatalis yang Efisien untuk Menghilangkan Pewarna Tartrazine

Tartrazine is a yellow synthetic dye that is widely used as a coloring agent in food and beverage products. However, the safety of this chemical compound is still a concern due to potential health risks such as allergic reactions, hyperactive behavior in children, increased risk of cancer and other negative impacts. This research aim to introduces a new approach to reduce the concentration of tartrazine dye using cobalt and nickel doped TiO2 nanowires. Cobalt- and nickel-doped TiO2 nanowires were synthesized by a hydrothermal method, followed by thermal treatment at 270°C, and then used in a photocatalytic reactor using UV irradiation to facilitate the reduction of tartrazine concentration. Material characterization was carried out to determine the morphology and crystallinity of the photocatalyst which is effective in reducing the absorption of tartrazine solution. The photocatalytic degradation experiment demonstrates the ability of the synthesized material as a photocatalyst, effectively reducing the absorbance of tartrazine solution, a commonly used food coloring. This finding promises significant progress in the development of sustainable food safety strategies by offering a dye degradation method.

Evolution history and the importance of genomic diversity facing climate change. The case of Agave marmorata Roezl., a microendemic agave used for mezcal production

Social Impact StatementFor hundreds of years, Agave marmorata plants have been used in the production of alcoholic beverages in Mexico. This species is very important in small‐scale rural economies because it is a large plant, yielding five liters of mezcal. However, the production of these beverages takes place when it reaches its reproductive stage, which takes up to 35 years. Due to its slow maturation and high demand, it is considered an endangered species. Therefore, as a conservation strategy, this study proposes the creation of nurseries, genetic breeding programs, and demographic monitoring of wild populations to counteract the extraction of wild plants and, the conservation of the genetic diversity.Summary Agave marmorata Roezl., is an endemic species distributed in the states of Oaxaca and Puebla, Mexico, and locally is widely used to produce mezcal. We assessed the genomic diversity and differentiation using the RADseq method and 29,101 high‐quality single nucleotide polymorphisms (SNPs) in wild plants and grown under three different management types (cultivated, plants used as live fences, and young plants growing in nurseries). We examined the demographic history and used species distribution modeling to understand the future of A. marmorata under scenarios of climate change. We found high levels of genomic diversity (HS = 0.229) and moderate levels of inbreeding (FIS = 0.106 and Fhat3 = 0.190). The cultivated samples harbored less genetic diversity than the wild plants. Furthermore, we estimated low differentiation between cultivated and wild localities (FST = 0.037). In the wild samples, we identified two main genetic groups, one in the East and another in the West of its distribution area. This genetic structure possibly derived from a population contraction during the Pleistocene (~216,879.75 BP) and the formation of two refugia in small areas with climatic stability. Furthermore, the demographic reconstruction indicated that A. marmorata went through a recent population expansion event, with a large current Ne (Ne = 8,009). The future climate change models indicated contrasting possible changes in its distribution range, from an increase to the reduction of its suitable habitat, differences related to model parametrization, and future levels of CO2 production. We propose conservation measures for the different management types of the species while also considering the biotic and abiotic interactions of Agave marmorata.

Stability of Nano-Emulsified Cannabidiol in Acidic Foods and Beverages.

Introduction: Food and beverage products containing cannabidiol (CBD) is a growing industry, but some CBD products contain Δ9-tetrahydrocannabinol (Δ9-THC), despite being labeled as "THC-free". As CBD can convert to Δ9-THC under acidic conditions, a potential cause is the formation of Δ9-THC during storage of acidic CBD products. In this study, we investigated if acidic products (pH ≤ 4) fortified with CBD would facilitate conversion to THC over a 2-15-month time period. Materials and Methods: Six products, three beverages (lemonade, cola, and sports drink) and three condiments (ketchup, mustard, and hot sauce), were purchased from a local grocery store and fortified with a nano-emulsified CBD isolate (verified as THC-free by testing). The concentrations of CBD and Δ9-THC were measured by Gas Chromatography Flame Ionization Detector (GC-FID) and Liquid Chromatography with tandem mass spectrometry (LC-MS/MS), respectively, for up to 15 months at room temperature. Results: Coefficients of variation (CVs) of initial CBD concentrations by GC-FID were <10% for all products except ketchup (18%), showing homogeneity in the fortification. Formation of THC was variable, with the largest amount observed after 15 months in fortified lemonade #2 (3.09 mg Δ9-THC/serving) and sports drink #2 (1.18 mg Δ9-THC/serving). Both beverages contain citric acid, while cola containing phosphoric acid produced 0.10 mg Δ9-THC/serving after 4 months. The importance of the acid type was verified using acid solutions in water. No more than 0.01 mg Δ9-THC/serving was observed with the condiments after 4 months. Discussion: Conversion of CBD to THC can occur in some acidic food products when those products are stored at room temperature. Therefore, despite purchasing beverages manufactured with a THC-free nano-emulsified form of CBD, consumers might be at some risk of unknowingly ingesting small amounts of THC. The results indicate that up to 3 mg Δ9-THC from conversion can be present in a serving of CBD-lemonade. Based on the previous studies, 3 mg Δ9-THC might produce a positive urine sample (≥15 ng/mL THC carboxylic acid) in some individuals. Conclusion: Consumers must exert caution when consuming products with an acidic pH (≤4) that suggests that they are "THC-Free," because consumption might lead to positive drug tests or, in the case of multiple doses, intoxication.

Enhancing bioactive content in Malus sylvestris peel extract for antioxidant source using microwave-assisted extraction (MAE) and predicting the potential of ant nests

Background The apple peel is one of the byproducts of apple beverage production that is still underutilized. While considerable information regarding apple peel extract is available, its utilization remains limited. Yet, apple peel contains numerous bioactive components that offer various health benefits. Based on this, information regarding the bioactive components in apple peel and their health potential is required. Methods The research consisted of two stages, namely Stage 1, which involved in silico analysis of the bioactive content in apples and predicted the potential of ant nests using the Structural Activity Relationship (SAR) approach Pass Online. In Stage 2, in vitro analysis of apple peel extraction as a natural antioxidant source was conducted using treatment time radiation (3 minutes, 6 minutes, 9 minutes, and 12 minutes). The extract was characterized based on phenolic, flavonoid, antioxidant activity, quercetin, and functional groups using Fourier Transform Infrared Spectroscopy (FTIR). Results Stage 1: gave results that several bioactive were identified such as chlorogenic acid, epicatechin, phloridzin, catechin, hyperoside, quercitrin, quercetin, and pectin. Based on SAR, the bioactive compounds have functional potential as anti-inflammatory, lipid metabolism regulators, free radical scavengers, lipid peroxidase inhibitors, antihypercholesterolemic, and insulin promoters. Stage 2: Radiation times of the MAE method had a significant effect (P&lt;0.05) on the phenolic content, and antioxidant activity and was highly significant (P&lt;0.01) on the flavonoid content of Malus sylvestris. Radiation time for 12 minutes of MAE gave higher phenolic, flavonoid, and antioxidant activity of Malus sylvestris peel extract. The IR spectra of the Malus sylvestris extract increased as the radiation time increased. Conclusions The optimum radiation time was at 12 minutes with the result of phenolic content at 14.73 mg GAE/g, flavonoid content at 29,62 ppm, antioxidant activity at 95,09%, and the IR spectra at 1031.92 cm−1, 1390.68 cm−1, 2833.43 cm−1, 2945.3 cm−1, 3346.5 cm−1, 3354.21 cm−1.

Molecular Methods for Detecting Microorganisms in Beverages

Beverages are an integral component of a person’s food package. Various types of microorganisms widely contaminate beverages. This review presents current research data aimed at identifying dominant microorganisms in beverages and molecular methods for their detection. Wine, beer, dairy drinks, and fruit juices were selected as the main objects of the study. The most contaminated beverage turned out to be fruit juice. As a result of a large number of independent studies, about 23 species of microorganisms were identified in it. At the same time, they are represented not only by bacterial and fungal organisms, but also by protozoa. Milk turned out to be the least contaminated in terms of detected bacteria. The most common pollutants of these beverages were Staphylococcus aureus, Bacillus cereus, and Vibrio parahaemolyticus. It has been established that among pathogenic genera, Salmonella sp., Campylobacter sp. and Shigella sp. are often present in beverages. One of the main tools for the quality control of beverages at all stages of their production is different types of polymerase chain reaction. The sequencing method is used to screen for microorganisms in beverages. The range of variations of this technology makes it possible to identify microorganisms in alcoholic and non-alcoholic beverages. The high specificity of methods such as PCR-RFLP, Rep-PCR, qPCR, End-point PCR, qLAMP, the molecular beacon method, and RAPD enables fast and reliable quality control in beverage production. Sequencing allows researchers to evaluate the microbiological diversity of all the studied beverages, while PCR varieties have demonstrated different fields of application. For example, PCR-RFLP, RAPD-PCR, and PCR allowed the identification of microorganisms in fruit juices, qPCR, LAMP, and the molecular beacon method in wine, LAMP and multiplex PCR in milk, and End-point PCR and Rep-PCR in beer. However, it is worth noting that many methods developed for the detection of microbial contaminants in beverages were developed 10–20 years ago; modern modifications of PCR and isothermal amplification are still poorly implemented in this area.

Go digital of PAMMA Herba through rebranding and digital marketing

PAMMA (Panti Asuhan Muhammadiyah Malang) has a home industry product in the form of rhizome beverages. The beverage products from PAMMA were developed by the Doktor Mengabdi program for Brawijaya University and has survived until now. The problem is, the previous Doktor Mengabdi program still focused on the beverage production process, and PAMMA still markets its products conventionally, even though the industrial era has penetrated the digital market (e-commerce). This community service program aims to maintain of the rhizome beverage industry from PAMMA by conducting packaging rebranding and digital marketing, so that PAMMA products can go to the digital market (Go Digital). Implementation methods include: First, assistance with the legalization and re-branding of 5 rhizome beverage products. Second, a digital marketing workshop for rhizome beverage products for PAMMA residents. The results of this community program are measured by the legalization of NIB PAMMA Herba, and changes to the packaging design of 5 PAMMA rhizome beverage products. Digital marketing training provides results in the form of a shop on an e-commerce platform for PAMMA which can be used to sell its rhizome products, optimize advertising in new media by adjusting its target market, and expand marketing by utilizing digital media. The target is that with a schematic and sustainable program, it can increase economic income and maintain the sustainability of the home industry of rhizome beverage products from PAMMA.

Enzyme-glycosylated ovalbumin/chitosan oligosaccharide nanoparticles: Simulation of in vitro digestion for the targeted release of vitamin D3 and application for encapsulation in beverages

Vitamin D3 (VD3) was encapsulated in TGaseOVA–chitosan (COS) composite nanoparticles. Isothermal titration calorimetry was used to explain the hydrophobic interaction between TGaseOVA and VD3 at the molecular level. The 87.7 nm TGaseOVA–COS composite nanoparticles achieved an encapsulation efficiency of 96.34% and loading capacity of 4.68% for 9 μg/ml VD3. An in vitro digestion experiment revealed that TGaseOVA–COS–VD3 composite nanoparticles had good stability in simulated gastric fluid and only 32.67% of the composite nanoparticles were released in simulated intestinal fluid. Meanwhile, sodium dodecyl sulfate polyacrylamide gel electrophoresis confirmed that the composite nanoparticles had a release rate of 100% in simulated intestinal fluid. TGaseOVA–COS–VD3 composite nanoparticles had a VD3 concentration of 8.73 μg/ml after pasteurization, indicating that they provided substantial protection to VD3 during pasteurization. TGaseOVA–COS was subjected to a 1-month simulated shelf life test. High-performance liquid chromatography confirmed that it had a VD3 retention rate of 90%. The concentration-dependent toxicity of VD3 was detected by using Caco-2 cells. VD3 exhibited toxicity at the concentration of 11 μg/ml. Therefore, the embedding dose of 9 μg/ml used in this work was considered a safe dose. TGaseOVA–COS composite nanoparticles have excellent stability and good VD3 slow-release properties. They can be used in concentrated clear beverages and other food and beverage products. Therefore, they have potential for applications in the food and pharmaceutical industries.

Review on Microbiology of Cereal-Based Spontaneously Fermented Foods and Beverages

Spontaneously fermented cereal-based foods and beverages are fermented by diverse arrays of microorganisms which play significant roles at different stages of fermentation. The aim of this review is to summarize the scientific data on the microbiology of cereal-based spontaneously fermented foods and beverages. Yeasts are a large group of beneficial bacteria in food fermentation followed by lactic acid bacteria. Molds also play an important role in the production of various foods and non-food products. The possible functions of yeast in the fermentation of carbohydrates are aroma production, stimulation of lactic acid bacteria and degradation of mycotoxin. However, this review results reveal that all yeasts and molds are not beneficial microbes. According to the reports of many researchers, &amp;lt;i&amp;gt;Enterobacteriaceae&amp;lt;/i&amp;gt; and total coliforms are not persisted to the end of fermentation. However, aerobic mesophilic bacteria, staphylococcus spp., and aerobic spore-forming bacteria are persisted to the end of some fermented food and beverage products. In spontaneous fermentation, aerobic spore-forming bacteria play crucial role in the begging stage of fermentation to breakdown of complex structure of food composition which facilitates the environment for the yeast and lactic acid bacteria. This review concluded that spontaneous fermentation process reduces both pathogenic and spoilage microorganisms to non-significant level thus make the end product safe for consumption.

Effectiveness of front-of-pack nutritional labels: evidence from Sugar-sweetened beverages in China

ABSTRACT This study investigates the effectiveness of various front-of-pack labels in influencing individuals’ healthy food valuations, in the context of sugar-sweetened beverage consumption in China. Using a between-subject design and an online discrete choice experiment, we test six nutrition labels categorized as nutrient-specific FOP labels (traffic light label, warning label, nutrition claims) and summary FOP labels (health-tick label, physical activity labels), and non-interpretative labels (nutrition facts panel). Empirical results from a sample of 1,800 urban Chinese consumers revealed that the most effective front-of-pack nutrition label is the warning label, followed by traffic light labels and health-tick labels. Warning label treatment yields the greatest decline in consumer willingness to pay for both high-sugar and excessive-sugar beverage products. In contrast, physical-activity labels and nutrition claims have lower effectiveness in discouraging the valuation of high-sugar beverages, but the two labels still outperform the conventional and back-of-pack nutrition facts panels. Policy implications for promoting healthy food choices are discussed in light of these findings.

Influence of solvent type and leaf moisture on extraction efficiency of major steviol glycosides in stevia (var. Levent 93) plant

AbstractSteviol glycosides (SGs) are natural sweeteners derived from stevia leaves, which have various applications in food and beverage products. The extraction efficiency of SGs depends on several factors, such as solvent type, solid to solvent ratio, centrifugal force, and temperature. This study aimed to compare the effects of different solvents (ethanol and water) and leaf moisture (dry and fresh) on the extraction efficiency of major steviol glycosides (SGs) of rebaudioside A (Reb A), stevioside (ST), and rebaudioside C (Reb C) in stevia (var. Levent 93) plant. A Box–Behnken design was used to optimise the extraction parameters for each extraction type. The results showed that ethanol was a more effective solvent than water, however, aqueous extraction was more environmentally friendly and low-cost, and could also yield high concentrations of SGs when fresh leaves were used. The major SGs had similar concentrations in ethanolic extraction, but Reb A was twice as high as ST in aqueous extraction. Reb C was influenced by the solid to solvent ratio in both extraction types, but more so in water extraction. Temperature had a positive effect on ST and Reb C in water extraction of fresh leaves, but not in water extraction of dry leaves or ethanolic extraction. The results of this study contribute to the optimisation of SGs extraction from stevia leaves and provide insights for future research on the effects of different solvents and extraction parameters on the quality and purity of SGs.

The Impact of Store Atmosphere and Customer Experience on Consumer Purchasing Decisions of KFC Wahidin Gresik

Competition in foreign franchise businesses in Indonesia is getting tighter, especially in fast food products. This study aims to determine the influence of Store Atmosphere and Customer Experience on the purchasing decisions of KFC Wahidin Gresik consumers. This research is a quantitative research type. The sample used amounted to 120 respondents with the criteria of respondents at least 17 years old and had purchased food or beverage products at KFC Wahidin Gresik. Data collection was carried out using questionnaires with google form media. Data collection using purposive sampling techniques and analyzed using SmartPLS analysis tools. The results of data analysis show that Customer Experience influences consumer purchasing decisions while Store Atmosphere does not influence consumer purchasing decisions.

Formulation and evaluation of physical, chemical and sensory properties of instant functional beverage powder containing Pathum Thani fragrance rice, soy protein and milk powder

The purpose of this study was to determine the influence of proportion and ratio of the following main ingredients comprising Pathum Thani fragrance rice powder, soy protein and milk powder on physicochemical properties and sensory characteristics of instant functional beverage powder. The experimental procedures consisted of prerequisite processing steps of cooking, drying, crushing and mixing all ingredients. The design was used to produce a total of ten samples of powdered beverage products. Whereas, dry samples and complete dissolution samples were analyzed for their physicochemical properties and sensory characteristics. Results indicated that the prepared beverage powder with various ratios of ingredient combinations delivered significant impact on their physical chemical and sensory characteristics. Principal component analysis (PCA) was implemented to group the attributes into three key dimensions that explained 76.51% of the total variance. Furthermore, Partial least squares regression (PLSR) was employed as a multivariate statistical tool to accurately determine carbohydrate, fiber, L* (dissolve), a* (dissolve) and b* (dissolve) as key drivers of liking. Having the highest consumer satisfaction levels and highest average liking scores of all sensory characteristics, the optimum formulation for instant functional beverage powder was formula 10 containing 23.34% of Pathum Thani fragrance rice powder, 13.33% of soy protein and 13.33% of milk powder, 20% of sugar, 10% of cocoa powder, 10% of malt powder, 5% of non-dairy cream powder and 5% inulin powder. More importantly, these research findings may influence decisions at many levels in increasing consumer acceptance of the product, manufacturing healthier products for people, and adding value to products of agriculture.

Near-field microwave sensing technology enhanced with machine learning for the non-destructive evaluation of packaged food and beverage products

In the food industry, the increasing use of automatic processes in the production line is contributing to the higher probability of finding contaminants inside food packages. Detecting these contaminants before sending the products to market has become a critical necessity. This paper presents a pioneering real-time system for detecting contaminants within food and beverage products by integrating microwave (MW) sensing technology with machine learning (ML) tools. Considering the prevalence of water and oil as primary components in many food and beverage items, the proposed technique is applied to both media. The approach involves a thorough examination of the MW sensing system, from selecting appropriate frequency bands to characterizing the antenna in its near-field region. The process culminates in the collection of scattering parameters to create the datasets, followed by classification using the Support Vector Machine (SVM) learning algorithm. Binary and multiclass classifications are performed on two types of datasets, including those with complex numbers and amplitude data only. High accuracy is achieved for both water-based and oil-based products.

Potensi Desa Cisambeng Sebagai Daya Tarik Wisata Gastronomi di Kecamatan Palasah Kabupaten Majalengka

Majalengka Regency has strong tourism development potential in the field of food producers, one of which is located in Cisambeng Village, Palasah District, Majalengka Regency. Being one of the production centers of tofu, tempeh and oncom which is the livelihood of 85% of its residents, Cisambeng Village began to improve in an effort to improve facilities and infrastructure to support gastronomic tourism in Majalengka Regency. Gastronomic tourism is the right strategy in developing the tourism industry in Majalengka Regency. In supporting an area to become a gastronomic city, collaboration between stakeholders called Nona helix (nine springs) is needed . Nona helix consists of entrepreneurs, governments, workers, suppliers, experts, observers, connoisseurs, non-governmental organizations (NGOs) and information technology. This study explains the appropriate form of gastronomic tourism development to be carried out in Cisambeng Village, using qualitative descriptive research methods, with research data obtained from in-depth interviews, observations, and literature studies. The ins and outs of the process of making food and beverage products in accordance with the local cultural values of Cisambeng Village must be able to be packaged into a tourism product that provides its own experience for tourists to visit Cisambeng Village, Majalengka Regency. In addition, support from stakeholders, especially related agencies, namely the Tourism Office and the Industry and Trade Office is needed, not only empowering tempeh and tofu business actors but also monitoring for the success of gastronomic tourism development in Majalengka Regency.

Intermolecular copigmentation of anthocyanins with phenolic compounds improves color stability in the model and real blueberry fermented beverage

To improve the color stability of anthocyanins (ACNs) in blueberry fermented beverage, the intermolecular copigmentation between ACNs and 3 different phenolic compounds, including (−)-epigallocatechin gallate (EGCG), ferulic acid (FA), and gallic acid (GA) as copigments, was compared in the model and the real blueberry fermented beverage, respectively. The copigmented ACNs by EGCG presented a high absorbance (0.34 a.u.) and redness (27.09 ± 0.17) in the model blueberry fermented beverage. The copigmentation by the participation of the 3 different phenolic compounds showed all a spontaneous exothermic reaction, and the Gibbs free energy (ΔG°) of the system was lowest (−5.90 kJ/mol) using EGCG as copigment. Furthermore, the molecular docking model verified that binary complexes formed between ACNs and copigments by hydrogen bonds and π-π stacking. There was a high absorbance (1.02 a.u.), percentage polymeric color (PC%, 68.3 %), and good color saturation (C*ab, 43.28) in the real blueberry fermented beverage aged for 90 days, and more malvidin-3-O-glucoside had been preserved in the wine using EGCG as copigment. This finding may guide future industrial production of blueberry fermented beverage with improved color.

Halal certification in food products: science mapping of present and future trends

Purpose This study aims to evaluate the knowledge structure of halal certification in food and beverages. The growth of the Muslim population and the expanding economic activities among the Muslim community have necessitated extensive and comprehensive halal certification, particularly in food and beverage products. Design/methodology/approach Through a science mapping approach, this study explores the knowledge structure based on past publications in food and beverages and its association with halal certification, logos and brands. Applying bibliographic coupling and co-word analysis, the present and future trends of halal certification in food and beverages are explored by presenting a network visualization to present the underlying themes and research streams. Findings The main finding from recent and emerging themes shows that the pivotal perspective is increasing consumers’ knowledge and awareness of halal-certified food products. Future trends stemming from the co-word analysis suggest the importance of exploring consumer halal food product determinants. Originality/value This study is relevant to stakeholders, scholars and practitioners, particularly in disseminating information and voice on the importance of halal-certified food products that are recognized as having better quality and contributing to environmental sustainability.