Quality Of Beverages Research Articles

Effects of phosphorylation on CsTT12 transport function: Acomparative phosphoproteomic analysis of flavonoid biosynthesis in tea plants (Camellia sinensis).

Monomeric flavan-3-ols and their oligomeric forms, proanthocyanidins (PAs), are closely related to the bitterness of tea beverages. Monomeric flavan-3-ols are characteristic flavor compounds in tea. Increasing the content of PAs and anthocyanins enhances the resistance of tea plants to pathogen invasion but decreases the quality of tea beverages. MATE family transporters play a critical role in transferring monomeric flavan-3-ols and anthocyanins into vacuoles for storage or subsequent condensation into PAs. Their activities modulate the ratio of monomeric flavan-3-ols to PAs and increase anthocyanin content in tea plants. In this study, it was observed that the gene expression and protein phosphorylation level of the MATE transporter CsTT12, a vacuole-localized flavonoid transporter, were notably upregulated following exogenous sucrose treatment, promoting PA synthesis in tea plants. Further analysis revealed that overexpression of CsTT12 and CsTT12S17D significantly increased the content of anthocyanins and PAs in plants, whereas CsTT12S17A did not. In CsTT12 knockdown plants, PA's accumulation decreased significantly, while monomeric catechin content increased. Moreover, phosphorylation modification enhanced the vacuolar membrane localization of CsTT12, whereas dephosphorylation weakened its vacuolar membrane localization. This study uncovers the crucial role of phosphorylation in flavonoid biosynthesis and provides insights into balancing quality improvements and resistance enhancement.

Standardization of Recipes and Storage Behaviour of Value-Added Products from Knol-Khol (Brassica oleracea var. gongylodes L.)

Knol-khol (Brassica oleracea var. gongylodes L.) is one of the most important cruciferous vegetable crops which belongs to the family Brassicaceae. Knol-khol is a fast growing, cool season vegetable cultivated primarily for its enlarged stem called ‘knob’ which is rich in nutritional components, especially vitamin A, C, minerals and is also a good source of potassium, phosphorus, calcium, iron and sodium. To exploit its high nutritional as well as antioxidant properties and also to ensure its year around availability, it needs value addition. Therefore, in the current investigation, value added products viz., nectar and squash were prepared from Knol-khol. Four recipes of prepared nectar and squash were subjected to physico-chemical and sensory evaluation soon after preparation and at 90 days of storage. During the storage, a slight increase in pH, TSS and total sugars, a considerable rise in reducing sugars, but a slight decrease in acidity and also a considerable decrease in non-reducing sugars and ascorbic acid was recorded in various treatments of nectar and squash. The treatments K2N2 (15% pulp, 15˚B), and K1T2 (25% pulp, 45˚B TSS) among different recipes of nectar and squash respectively were found to be the best on the basis of their physico-chemical and organoleptic evaluation. These findings suggest that specific compositional parameters significantly influence the quality and acceptability of fruit-based beverages during storage.

Genetic diversity of the fungal community that contributes to the sensory quality of coffee beverage after carbonic maceration and fermentation.

Understanding the effects of microorganisms on coffee fermentation is crucial to ensure sensory quality and food security. The analysis of the dynamics of the microbial community during fermentation can contribute to a better understanding of the beneficial and harmful effects of microorganisms and help select starter cultures to improve coffee quality. Furthermore, the anaerobic environment produced by carbonic maceration of the coffee fruits inhibits aerobic respiratory processes and stimulates fermentative metabolism, modulating the microbial community during coffee fermentation. This study evaluated the effects of carbonic maceration in the fungal community dynamics during the fermentation of Coffea arabica fruits at 18, 28, and 38°C for 24, 48, 72, 96, and 120h. Fungal diversity was accompanied by high-throughput sequencing (NGS) of the Internal Transcribed Spacer (ITS) region. During the coffee fermentation, the fungal community changed over time, with the most significant changes occurring at 18 and 28°C after 72h. However, at 38°C, there were greater variations in fungal composition and fungal diversity was highest after 120h. The yeast Pichia cephalocereana was predominant in the fermentations. These results indicated that temperature and fermentation conditions influence the fungal community during coffee fermentation. Lower temperatures might favor a more stable microbial environment, while higher temperatures lead to more intense changes. Thus, our data from NGS can help in the identification, isolation, and metabolic characterization of fungi for the fermentation of coffee fruits.

Screening appropriate lactic acid bacteria as adjunct starter to enhance characteristic flavor and sensory profiles of Huangjiu (Chinese rice wine)

Lactic acid bacteria (LAB) are crucial for enhancing Huangjiu flavor, yet no standardized criteria exist for selecting LAB strains for this purpose. This study aimed to investigate the suitability of screening appropriate LAB strains as adjunct starters for Huangjiu fermentation. Twenty-five LAB strains were assessed for their stress resistance and fermentation characteristics. Co-fermentation with Saccharomyces cerevisiae was conducted to explore its role in flavor development, as this yeast greatly contribute to desirable flavor profiles. Notably, Lactiplantibacillus plantarum AR1018, AR1026 and Weissella confusa AR1038 significantly reduced 3-methyl-1-butanol production while increasing levels of ethyl hexanoate and ethyl octanoate. These strains were selected for further analysis of their impact on the physicochemical properties, volatile organic compounds, and sensory attributes of Huangjiu. The LAB starters enhanced total acidity, sugar and protein utilization and ester synthesis, while reducing ethanol and alcohol levels. AR1018 achieved a 16.51% reduction in 3-methyl-1-butanol, whereas AR1038 exhibited a 27.32% increase in ester content compared to the control. Principal component analysis revealed distinct flavor characteristic between Huangjiu produced with AR1018 and AR1038, and sensory evaluation confirmed enhanced desirable attributes, especially for AR1038. This study highlights the potential of LAB starters in improving the flavor quality of rice wine and similar fermented beverages.

Impact of self-induced anaerobiosis fermentation (SIAF) on chemical and sensorial characteristics of Coffea canephora

Coffea canephora is responsible for over 40% of global production and holds industrial relevance, especially in the production of soluble coffee. However, issues related to beverage quality still need improvement to meet the demand for high-quality coffees. This study investigated chemical and sensory changes in Coffea canephora var. conilon during Self-induced Anaerobiosis Fermentation (SIAF) versus Conventional processing, with or without starter yeasts. Hanseniaspora opuntiae and Meyerozyma caribbica populations were monitored using qPCR, while sugar and acid concentrations were measured by HPLC. Pulped coffees showed higher sugar consumption (71%–79%) than natural ones (12%–24%) during 72 h of SIAF, with lactic acid uniquely present in SIAF treatments. GC-MS identified 35 volatile compounds in roasted coffees, with esters and ketones differing between SIAF and Conventional treatments. Ethyl isovalerate and ethyl palmitate were found only in Natural SIAF inoculated with H. opuntiae, which received the highest cupping score (82 points). Consumers perceived all Natural SIAF coffees as distinct from Natural Conventional. In Natural SIAF coffee, H. opuntiae contributed to an exotic and fruity profile, while in Pulped SIAF, M. caribbica yielded a balanced and mild coffee. The SIAF method, with or without yeast addition, holds the potential for producing specialty Canephora coffee.

High-Temperature Short-Time and Ultra-High-Temperature Processing of Juices, Nectars and Beverages: Influences on Enzyme, Microbial Inactivation and Retention of Bioactive Compounds

HTST (high-temperature short-time) pasteurization and UHT (ultra-high-temperature) sterilization are techniques commonly used in the dairy industry. Although the use of these methods in fruit and vegetable processing is also well known, the multitude of diverse food matrices determines the need to test and adjust process parameters in order to obtain the best quality of the final product. HTST and UHT are methods that provide effective inactivation of microorganisms and enzymes. Despite the fact that UHT and HTST are thermal processes that cause degradation of bioactive ingredients or color change, in many cases, these two methods are superior to traditional pasteurization, which uses significantly longer exposures to high temperatures. Therefore, this article aims to review the effect of HTST and UHT processing on the quality of juices, nectars and beverages, taking into consideration the quality characteristics, like the presence of microorganisms, pH, titratable acidity, total soluble solids, turbidity, color parameters, contents of bioactive components, antioxidant activity, enzymatic activity and volatile compounds. The impacts of HTST and UHT methods on various food products are discussed, including the food matrix, preservation parameters and the mechanism of interaction. The ability to modify the processing parameters can allow for the selection of adequate preservation parameters for individual products and better results than other unconventional methods, such as HPP (high-pressure processing) or PEF (pulsed electric field). Based on the cited literature, it can be concluded that pH, titratable acidity and TSS most often experience slight changes. As for the other parameters considered, it is extremely important to choose the right temperature and duration for a specific food matrix.

Chemical quality of whey beverage prepared with different fruit juices and its shelf-life

Chemical quality of whey beverage prepared with different fruit juices and its shelf-life

Design of a Portable Spectrophotometer Based on Raspberry Pi for Tea Type Classification Using Machine Learning

Abstract The use of spectrophotometers in food and beverage quality analysis has become common. However, portability and high cost have long been a problem for food industry players and small-scale laboratories. In this study, a more compact and low-cost spectrophotometer has been developed using raspberry pi. To validate its performance, the prototype was used to classify green tea, black tea, and oolong tea types. The research started with designing and assembling the hardware using a raspberry pi camera with Complementary Metal Oxide Semiconductor (CMOS) sensor, Digital Versatile Disk (DVD) as diffraction grating, white LED as light source and 3D printer as casing. The prototype was then used to acquire data from green tea, black tea and oolong tea solutions. In the tea type identification process, Principal Component Analysis (PCA) was applied to the data obtained. The experiment involved 30 solution samples of each of the three types of tea. The light source was directed past the sample towards the slit and DVD, then the spectrum image of the light source was displayed through a user interface built using python programming. This research resulted in a spectrophotometer with dimensions of 260 mm x 120 mm x 63 mm that is capable of capturing light spectra in the range of 400 - 700 nm. Based on the experimental results, the classification accuracy of the three types of tea using CNN and Decision Tree reached 100%.

Construction of a reaction-based fluorescent sensor for tandem detection of Cu2+ and glutathione in wine

The purpose of this study was to develop a novel reaction-based fluorescent sensor for the detection of Cu2+ and glutathione in real wine samples. The sensor, tris-(2-pyridyl)-methylamine rhodol derivative, was synthesized and validated for the tandem and selective detection of both Cu2+ and glutathione. The sensor exhibited a strong linear correlation between fluorescence intensity and Cu2+ concentration ranging from 100 to 900 nM, while the in situ generated Cu2+ ensemble selectively detected glutathione with a robust linear response from 3 to 30 μM. The detection limits for Cu2+ and glutathione were as low as 28 nM and 0.60 μM, respectively. Additionally, the sensor enabled quantitative detection of Cu2+ and glutathione in real wine samples. This work provides the first reaction-based fluorescence sensor with an “on-off-on” fluorescence response for the tandem detection of Cu2+ and glutathione in wine, offering potential applications in food and beverage quality control.

Influence of native coffee yeast fermentation on phenolic content, organic acids, and volatile compounds in cascara

Fermentation has been shown to significantly influence the quality of cascara, a functional beverage derived from dried coffee cherry pulp. While native coffee yeasts are acknowledged for their role in modulating the sensory characteristics of coffee, their impact on the quality of cascara has not been systematically investigated. This study successfully isolated 12 aromatic yeast strains from wet coffee fermentation and evaluated their potential as starter cultures for cascara fermentation. The results revealed that a mixed culture of Wickerhamomyces anomalus YN5 and Kazachstania humilis YN9 significantly enhanced the phenolic content and antioxidant activity of cascara by 12.68% and 10.77%, respectively, compared to those of unfermented cascara. Furthermore, cascara fermented with this mixed yeast culture exhibited markedly increased levels of acetic acid, lactic acid, ethanol, linalool, benzyl alcohol, and acetophenone, thereby augmenting its acidity, alcoholic notes, and floral-fruity aroma. These findings suggest that native coffee yeasts can serve as effective starter cultures for improving both the sensory and nutritional quality of cascara beverages.

Quality of fermented pumpkin beverages under different fermentation conditions by Lactobacillus plantarumFNCC 020

SummaryDevelopment of health‐promoting natural products has received importance, and fermented pumpkin can be a viable option, mainly regarding its carotenoid contents. This study aimed to investigate the quality of fermented pumpkin beverages (FPB) under various fermentation conditions (control, T1 = 30 °C, 12 h; T2 = 30 °C, 18 h; T3 = 30 °C, 24 h; T4 = 40 °C, 12 h; T5 = 40 °C, 18 h; T6 = 40 °C, 24 h) by Lactobacillus plantarum. Cell count of lactic acid bacteria, pH, chemical quality (soluble solid, acidity, total sugar, total phenolic content, total flavonoid content, and antioxidant activity), carotenoid contents, and colour attributes (h*, chroma, L*, and yellowing index) of FPB samples were studied. As a result, LAB fermentation significantly affected acidity and total sugar of FPB samples, while it did not change pH and soluble solids significantly. Besides, carotenoid contents and colour attributes of FPB were not different during fermentation, indicating that L. plantarum fermentation retained carotenoids and maintained physical appearances. Regarding sugars and organic acids, their quantity changed due to fermentation and lactic acids increased greatly up to three times higher than control after 24 h of fermentation at 30 °C. Moreover, fermentation by L. plantarum improved total phenolic content, total flavonoid content, and antioxidant activity, and these may recommend FPB as a potential functional product.

Analisis Strategi Komunikasi Bisnis pada Warkop Royal Silangkitang Kabupaten Labuhan Batu Selatan

This study examines the business communication strategy used by Warkop Royal and the inhibiting factors of Warkop Royal's business communication strategy. To obtain the results of this study, a qualitative descriptive research method was used, then direct interviews were conducted with various sources needed in this study. The results of this study indicate that the communication strategy used by Warkop Royal is to greet consumers with polite language, promote by word of mouth, strategic location, collaboration with local businesses, and maintain the quality of food and beverages. The inhibiting factors of Warkop Royal's business communication strategy are not yet optimal in using social media, lack of training for employees, cultural and language barriers, economic conditions, and tight competition. While the SWOT theory used by Warkop Royal is that they always greet consumers with polite language, Strategy (SO) Using formal but relaxed language. Strategy (WO) Carrying out a more inclusive and adaptive approach. Strategy (ST) Providing polite and friendly language. Strategy (WT) Developing a business approach based on a deep understanding of the local market. When associated with the AIDDA Theory, Warkop Royal's business communication strategy is very promising.

Near-infrared spectroscopy for glucose detection in aqueous solution

This work presents a near-infrared spectroscopy-based technique to measure the glucose concentration in an aqueous solution. A near-infrared light source sends optical energy through a glucose-water solution. The energy transmitted through the aqueous solution is received by a photodetector and a conditioning circuit that includes an operational amplifier and a low-pass filter to remove high-frequency noise. The received light intensity converted to DC voltage is found to be inversely proportional to the glucose concentration in the aqueous solution. The experimental results for glucose concentration in the range of 0–4000 mg/dL confirm the expected theoretical behavior. The sensitivity of the system is 26.25 μV/mgdL-1. The proposed glucose detection system is a promising tool for monitoring glucose levels in various industries, including food and beverage quality and healthcare.

Hazard and Health Risk Assessment of Heavy Metals in Non-Alcoholic Beverage Consumed in Abia State, Nigeria

The quality of non-alcoholic beverages consumed in Aba, Abia State, southeastern Nigeria and health risk assessment of heavy metals required periodic evaluation so as to avert potential health hazard. Hence, the objective of this paper as to evaluate the hazard and health risk assessment of heavy metals in non-alcoholic beverages consumed in Abia State, Nigeria using health risk assessment models. Heavy metals concentrations were determined using atomic absorption spectrophotometer (Agilent 280FS AA). The average heavy metal concentrations of non-alcoholic drink samples ranged from 0.040 - 1.132 mg/l in ascending order of Zn < Cd < Co < Cu < Pb <Cr < Mn < Fe respectively. The average concentrations of Mn, Cr, Cd, Fe and Pb exceeded the standard maximum permissible limits for drinking water quality. The values of estimated daily intake for Cd, Fe, Pb, Cr, Mn and Zn were within acceptable provisional tolerable daily intake and safe limits. The hazard quotient (HQ) values for Mn, Cr, Cd, Zn and Fe were within safe limit (< 1.0), except for Co and Pb that had HQ values greater than one in over 37.5 % of the total samples, indicating associated potential chronic health risks. Hazard index of 72.5% of all the non-alcoholic drink samples were above the safe limit (>1.0), signifying potential chronic health risk as a result of combine effects of these heavy metals. The incremental life cancer for Cr, Cd and Pb ranged from 2.59E-05 - 1.79E-03, 1.35E-04 – 2.81E-04 and 3.92E-06 - 3.24E-05 respectively. The incremental life cancer values of Pb were within the recommended safe limit of not greater than 1.0 × 10-4 and has the least likelihood of any potential cancer risks. However, Cd, and Cr had cancer risk values higher than the save limits, indicating potential life cancer health risks in both children and adult population.

In silico study of RKD4 gene function in Coffea arabica L. and various cultivated plants related to embryo formation initiation

Arabica coffee supplies 60% of world coffee production because has a unique taste as superior quality beverage. Arabica coffee micropropagation can be conducted by somatic embryogenesis technique which produce clonal, fast dan uniform plant. The somatic embryogenesis (SE) process describes the integration of endogenous signals and gene reprogramming, which releases signals to initiate embryogenic processes. The use of endogenous auxin, either alone or in combination with other PGRs or stress, induces differential gene expression, which modifies the genetic program of somatic cells and regulates the transition to each stage during SE development. The RKD4 gene (RWP-RK DOMAIN-4) is a gene that plays a role in early initiation embryo formation and development. The characterization of RKD4 genes in C. arabica is still limited and under explored. The objective of this research is to explore the characteristics of RKD4 gene by comparing the difference and similarity of RKD4 gene in C. arabica and other cultivated plants. The method was initiate by identifying nucleotide sequences from the National Center for Biotechnology Information (NCBI) database. Furthermore, consists of analysis of nucletide alignment, alignment of amino acid sequences, protein analysis, protein motif functions discovery, analysis of phylogenetic tree, protein 2D and 3D-modelling and physiochemical properties. According to the analysis, there were 100 polymorphism points with a total number of mutations of 211 points. The phylogenetic tree show C. arabica L. has a very close relationship with grapes (Vitis vinivera) based on the RKD4 protein, gene structures and protein motifs. There are nine highly conserved motifs found in the protein alignment. C. arabica L. had more methyl jasmonate element responses than A. thaliana. The findings are useful to understand the intitiation of embryo formation mechanisms of C. arabica L and other cultivate plants during propagation through somatic embryogenesis in the long run.

Microbiota of arabica coffee: insights from soil to fruit.

Studies have shown that a diverse and metabolically active microbiota exists throughout different stages of coffee processing, from pre- to post-harvest. This microbiota originates from both the cultivation and processing environments. Additionally, microorganisms from the soil can be found on the fruit due to the transfer between them. This study reviews the microbiota present in Arabica coffee fruits and the soils where the plants are grown. It examines how microbial profiles are related to coffee variety, altitude, cultivation region, and processing method, and establishes a connection between the microbiota in soil and fruit. A diverse microbiota was observed in both coffee fruits and soils, with similar microorganisms identified across different growing regions, processing methods, and coffee varieties. However, exclusive detections of some microorganisms were also observed. These differences highlight the influence of terroir on coffee's microbial composition, confirming that environmental conditions, genetic factors, and processing methods shape coffee microbiota. Since microbial development during coffee fermentation can affect the beverage's quality, the data presented in this review offer valuable insights for researchers and producers. Understanding the influence of processing methods, coffee varieties, and cultivation regions on coffee microbiota enables the selection of specific fermentation conditions or starter cultures to enhance terroir characteristics or adjust microbial populations to favor or introduce microorganisms beneficial for coffee quality.

Microbial Quality of Home-made Street Vended Beverages in Reused Bottles Sold in Makurdi, Benue State, Nigeria

Microbial Quality of Home-made Street Vended Beverages in Reused Bottles Sold in Makurdi, Benue State, Nigeria

Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp

This study aimed to assess the impact of bael fruit pulp on the viability of probiotic Lacticaseibacillus rhamnosus GG (LGG) and some physicochemical properties of bael-goat milk-based beverages during 21 days of refrigerated storage. Bael fruit pulp (BFP) was incorporated into goat milk (GM) at different levels (0 %, 5 %, 10 %, and 20 %), and fermented with LGG combined with conventional yoghurt culture. Products were analyzed at weekly intervals. Fermented GM without bael served as control. Redness (a*), yellowness (b*), chroma, and LGG viability were all significantly increased while pH, lightness (L*), and whiteness were dramatically decreased by the addition of BFP. After 14 days of storage, all fermented milk containing bael exhibited considerably (p < 0.05) greater LGG counts than the control. The product containing 20 % bael had the greatest viability counts (7.01 log CFU/mL) at the end of storage. Throughout the storage period, all of the products—including the control—maintained viable probiotic counts of greater than 6 log CFU/mL. The pH of the products decreased over time but was stabilized by bael. In conclusion, the findings demonstrate that goat milk is a perfect vehicle for LGG, and adding bael may boost the fermented goat milk's probiotic viability, physicochemical qualities, and nutritional value, thus improving its overall quality.

Microbead-Based Colorimetric and Portable Sensors for Polyphenol Detection.

Natural polyphenols found in health supplements and drinks have antioxidant and anti-inflammatory properties. In particular, to determine the beneficial qualities of antioxidant drinks and beverages, consumers demand precise quantification of the total amount of polyphenols as on-site detection. Herein, we developed a new concept of portable beads suitable for the field detection available: colorimetric quantification of polyphenols equipped with color converting software applications in a smartphone or tablet PC. The yellowish beads contain ferric ions to react with polyphenol to produce blackish metal-phenolic complexes. It is simple to perform the detection procedure: dipping the beads in the analytical sample and out-taking a photo-converting into RGB color values and quantification of the existed polyphenol. The overall process was completed within 5 min. Compared with the Folin-Ciocalteu assay, which is a representative optical sensor kit for total phenolic content, the bead-based sensor showed a better limit of detection of 0.0415 mM for tannic acid and comparable sensing capability for a polyphenol-containing plant extract and brewed tea. The beads conserved the shape and sensitivity after months of storage or under environmental interference such as a change in the temperature.

Predicting best planting location and coffee cup quality from chemical parameters: An evaluation of raw Arabica coffee beans from São Paulo over two harvests

Arabica coffee is one of the most consumed beverages in the world. The chemical components present in raw Arabica coffee beans (RACB) are directly related to the cup quality of the beverage. Environmental and genetic factors influence the content and profile of these components. Then, this work aimed to evaluate different chemical parameters of RACB from 3 varieties planted in 3 different experimental farms located within the “Alta Mogiana” terroir harvested in 2021 and 2022 to identify a better variety for each farm to produce a high cup quality Arabica coffee. The harvest period had a strong influence on most of the studied parameters because atypical weather conditions occurred in the 2021 harvest. The RACB harvested in 2022 yielded better results and supposedly will produce a beverage of high cup quality. Samples harvested in this period presented mainly average moisture levels closer to optimum (11.02 against 8.56 % in 2021); low total titratable acidity (98.00 against 169.75 mL 0.1 M NaOH/100 g in 2021); high amounts of free amino acids (0.96 against 0.93 g GAE/100 g in 2021), low amounts of CGA (4.27 against 4.85 g/100 g in 2021) and caffeine (1.08 against 1.76 g/100 g in 2021) and high amounts of trigonelline (1.12 against 0.96 g/100 g in 2021). The Rome Sudan variety had the best combination of chemical results, mainly when cultivated in Farm 2 in 2022, presenting high amounts of protein content (15.24 %) and free amino acids (0.96 g GAE/100 g), low total titratable acidity (98.3 mL 0.1 M NaOH/100 g), low amounts of CGA (4.55 g/100 g) and caffeine (1.29 g/100 g) and high amounts of trigonelline (1.11 g/100 g). The analysis of chemical compounds could predict the best farm to cultivate each variety studied and was a guide to foresee a higher cup quality of RACB beverages.