Fruits and Fruit By-Products as Valuable Ingredients for Fermented Alcoholic and Non-alcoholic Beverages

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Quality, Nutrition, and Chemistry of Beverages".

Deadline for manuscript submissions: closed (20 October 2023) | Viewed by 27508

Special Issue Editors


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Guest Editor
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania
Interests: fermentation; yeast; bioactive compounds; by-products; beverages; sustainability; traditional product
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania
Interests: fermentation; beer; by-products; phenolic compounds; process optimization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fruits and fruit by-products are widely used to produce alcoholic and non-alcoholic beverages in both traditional and industrial applications. They are rich in bioactive compounds and are convenient alternatives. The chemical composition of fruits is variable from one species to another. Many studies have been conducted on different fruit species, looking at the composition of bioactive compounds, processing techniques, and the extraction and optimization of processing methods to enhance the final product's functionality and stability during shelf life. The safety of these beverages is also intensively discussed in the literature. In terms of sustainability, possibilities for assuring the by-products’ stability until the moment of their use are also of great importance, especially for industrials. Different perspectives should address the balance between beverages’ functionality and the technological inputs necessary to reach and maintain this goal. The key is finding new ways to develop new extraction procedures that are green and eco-sustainable.

This Special Issue of Beverages aims to provide readers with updated and comprehensive information about fermented beverages based on fruits and their by-products. This Special Issue may address topics included, but not limited to, the following: bioactive compounds found in fermented fruit-based beverages and their influencing factors; processing techniques and their effects on quality and bioavailability of functional ingredients found in fruit-based fermented beverages; extraction, optimization methods, and identification of bioactive compounds in fruit-based fermented beverages; development of novel beverages from fruits and fruit by-products; risk factors affecting the safety of fermented beverages based on fruits or fruit by-products.

We look forward to your contributions to this Special Issue.

Dr. Teodora Emilia Coldea
Prof. Dr. Elena Mudura
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fruit
  • fruit by-products
  • fermented beverages
  • technology
  • safety
  • bioavailability
  • sustainability

Published Papers (5 papers)

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Research

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10 pages, 819 KiB  
Article
Comparison of the Chemical Properties of Vinegar Obtained via One-Step Fermentation and Sequential Fermentation from Dragon Fruit and Pineapple
by Nanthavut Niyomvong, Rachcha Sritawan, Jureeporn Keabpimai, Chanaporn Trakunjae and Antika Boondaeng
Beverages 2022, 8(4), 74; https://doi.org/10.3390/beverages8040074 - 21 Nov 2022
Cited by 2 | Viewed by 3415
Abstract
Dragon fruit has many potential health benefits. It is inexpensive and widely cultivated in Thailand. The addition of dragon fruit to pineapple vinegar may help enhance the total phenolic compounds and antioxidant activity. This study aimed to study and compare the chemical characteristics [...] Read more.
Dragon fruit has many potential health benefits. It is inexpensive and widely cultivated in Thailand. The addition of dragon fruit to pineapple vinegar may help enhance the total phenolic compounds and antioxidant activity. This study aimed to study and compare the chemical characteristics of vinegar produced via one-step fermentation of a mixture of pineapple and dragon fruit juice from Krok Phra District of Thailand using Saccharomyces cerevisiae var. burgundy with that obtained using sequential fermentation using Saccharomyces cerevisiae var. burgundy and Acetobacter aceti. When the two fermentation methods were compared on day 20, the maximum acetic acid concentration obtained from sequential fermentation was 5.79 ± 0.25%, which was higher than that obtained in one-step fermentation (1.93%). The total phenolic compound content in the mixed fruit vinegar obtained from sequential fermentation and one-step fermentation was 228.01 and 242.2 mg/L gallic acid equivalents, respectively. The antioxidant content of the products obtained in sequential and one-step fermentations was 187.91 mg/L GAE and 209.33 µg/g of Trolox equivalents, respectively, which was consistent with the total phenolic compound content. This indicated that the acetic acid content in the mixed pineapple and dragon fruit juice vinegar obtained using sequential fermentation was higher than that obtained using one-step fermentation although its total phenolic content and the antioxidant activities were slightly lower. These observations will be useful for improving vinegar fermentation in the area. Full article
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15 pages, 2843 KiB  
Article
Figs (Ficus carica L.) Used as Raw Material for Obtaining Alcoholic Fermented Beverages
by Emilia Moisescu and Arina Oana Antoce
Beverages 2022, 8(4), 60; https://doi.org/10.3390/beverages8040060 - 01 Oct 2022
Cited by 1 | Viewed by 3268
Abstract
The fig tree is one of the oldest species cultivated by mankind. In spite of having high nutraceutical value and a pleasant taste, the fig is not a widely cultivated fruit. Furthermore, figs are extremely perishable, therefore they are usually sold as dried [...] Read more.
The fig tree is one of the oldest species cultivated by mankind. In spite of having high nutraceutical value and a pleasant taste, the fig is not a widely cultivated fruit. Furthermore, figs are extremely perishable, therefore they are usually sold as dried fruits rather than fresh. To harness this valuable fruit, other derived products should also be considered. For instance, the production of alcoholic beverages fermented from figs comes in response to the interest of producers to capitalize on these fruits in other ways than as fresh or dried fruit or jam. The present research focuses on the possibility of obtaining marketable fermented beverages made from three fig varieties cultivated in southwestern Romania. The aim of the study was to provide an optimized technological process for the production of alcoholic beverages fermented from fresh figs and to assess their quality and acceptability. The products were obtained in triplicate from each fig variety and their quality was assessed by determining their main chemical parameters, as well as their sensory properties. This research provided valuable information regarding the technological process to be applied for fig fermented beverages, processes which can still be further refined to better meet the consumer demand. Full article
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12 pages, 1377 KiB  
Article
Screening the Antioxidant Activity of Thermal or Non-Thermally Treated Fruit Juices by In Vitro and In Vivo Assays
by Isabel Odriozola-Serrano, Gemma Bellí, Judit Puigpinós, Enric Herrero and Olga Martín-Belloso
Beverages 2022, 8(2), 36; https://doi.org/10.3390/beverages8020036 - 16 Jun 2022
Cited by 3 | Viewed by 3611
Abstract
The health benefits of fruit juices have been associated with their high content of antioxidant compounds. Commercial juice has been traditionally heat-processed to destroy microorganisms and enzymes. However, high temperatures induce undesirable changes in the nutritional value of the juice. High-intensity pulsed electric [...] Read more.
The health benefits of fruit juices have been associated with their high content of antioxidant compounds. Commercial juice has been traditionally heat-processed to destroy microorganisms and enzymes. However, high temperatures induce undesirable changes in the nutritional value of the juice. High-intensity pulsed electric fields (HIPEF) are being studied as an alternative to heat treatments. In addition, in vitro and in vivo methods have been recommended to determine the antioxidant potential of juices in a complementary manner. Thus, the antioxidant activity of untreated, high-intensity pulsed electric fields (HIPEF) or heat-treated fruit juices (tomato, apple, pineapple and orange) was studied using in vitro (TEAC, DPPH, FRAP and Folin-Ciocalteu) and in vivo assays (Saccharomyces cerevisiae). Vitamin C and total phenolic compounds in these juices were determined. The highest antioxidant activities (12.01 mmol of Trolox/L) were obtained through the Folin-Ciocalteu assay in orange juices. The lowest values (0.119 mmol of Trolox/L) were found in apple juice analysed by the FRAP assay. Vitamin C content varied from 10 mg/L (orange juice) to 344 mg/L (orange juice). The highest concentration of total phenolic compounds was determined in orange juice (1238 mg/L), whereas the lowest value was found in tomato juices (149 mg/L). The effect of HIPEF and thermal processing on the antioxidant potential of juices depended on the fruits used to prepare the juices and the antioxidant activity assay conducted. Vitamin C concentration was directly related to the antioxidant activity analysed by Folin-Ciocalteu and FRAP methods and the S. cerevisiae growth rate. S. cerevisiae yeast can be used as a feasible in vivo assay to further determine the antioxidant activity of fruit juices. Full article
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Review

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18 pages, 673 KiB  
Review
Properties of Fermented Beverages from Food Wastes/By-Products
by Elisabete M. C. Alexandre, Nuno F. B. Aguiar, Glenise B. Voss and Manuela E. Pintado
Beverages 2023, 9(2), 45; https://doi.org/10.3390/beverages9020045 - 25 May 2023
Cited by 4 | Viewed by 3618
Abstract
Current global research aims to explore the key role of diet and understand the benefits of a balanced diet. Furthermore, many authors have pointed to the added value of by-products as a solution to make food production chains more environmentally and economically sustainable. [...] Read more.
Current global research aims to explore the key role of diet and understand the benefits of a balanced diet. Furthermore, many authors have pointed to the added value of by-products as a solution to make food production chains more environmentally and economically sustainable. By-products emerge as an alternative matrix to fermentation, and the fermentation process has the potential to transform by-products into value-added products through an efficient and sustainable process. During fermentation, besides the consumption of molecules to grow, microbial enzymes act on several phytochemical compounds, creating new derivative compounds that affect the flavour and function of fermented beverages. As an alternative for consumers with lactose intolerance or vegan or vegetarian diets, new beverages produced from plant by-products and probiotic bacteria hold great promise for the global functional food market. Several challenges were overcome in developing these new products from by-products, namely the availability and quality/standardization of raw materials, adapted microbial starter cultures for fermentation, and optimization of production processes to maximize consumer acceptance and product yield. This review provides an overview of recent research/developments in the field of new fermented beverages from by-products, and aspects related to their functionality, beyond the challenges of these new beverages. Full article
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22 pages, 5368 KiB  
Review
Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance
by Teresa Pinto, Alice Vilela and Fernanda Cosme
Beverages 2022, 8(2), 33; https://doi.org/10.3390/beverages8020033 - 27 May 2022
Cited by 21 | Viewed by 12358
Abstract
Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, more connected and demanding with products, more concerned with the management of the family budget, with the health, origin, and sustainability of food. The food industry over [...] Read more.
Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, more connected and demanding with products, more concerned with the management of the family budget, with the health, origin, and sustainability of food. The food industry over the last few years has shown remarkable technological and scientific evolution, with an impact on the development and innovation of new products using non-thermal processing. Non-thermal processing technologies involve methods by which fruit juices receive microbiological inactivation and enzymatic denaturation with or without the direct application of low heat, thereby lessening the adverse effects on the nutritional, bioactive, and flavor compounds of the treated fruit juices, extending their shelf-life. The recognition of the nutritional and protective values of fruit juices and fermented fruit beverages is evident and is attributed to the presence of different bioactive compounds, protecting against chronic and metabolic diseases. Fermentation maintains the fruit's safety, nutrition, and shelf life and the development of new products. This review aims to summarize the chemical and sensory characteristics of fruit juices and fermented fruit drinks, the fermentation process, its benefits, and its effects. Full article
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