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Trends in the Latest Research on Fermented Beverages
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Trends in the Latest Research on Fermented Beverages

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 1859

Special Issue Editors

Dr. Barbara Stachowiak

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Guest Editor
Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
Interests: bioactive components; biotechnological processes; fermented beverages; food microbiology; functional food
Dr. Edyta Kordialik-Bogacka

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Guest Editor
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-530 Lodz, Poland
Interests: fermented food and beverages; functional food; bioactive compounds; fermentation process; brewing and malting; kombucha
Dr. Marek Aljewicz

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Guest Editor
Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland
Interests: fermented products; functional additives; structure and microstructure; rheology and bioavailability

Special Issue Information

Dear Colleagues,

Fermented beverages are a diverse group of food products that have been consistently very popular among consumers worldwide, including both plant- and animal-based beverages. The most popular ones are obtained by alcoholic, lactic acid and, to a lesser extent, acetic acid fermentations. These beverages are valued for their taste but also for their high nutritional value.

Over the years, with the development of science and technology, the production of fermented beverages has improved and is now highly standardized. The obtained products are characterized by their assumed and repeatable physicochemical, sensory and microbiological quality. However, consumer tastes are variable. They are increasingly looking for new taste and scent sensations. It also expands the group of consumers who appreciate high-quality food, which is health-promoting (including “clean label” ecological products and personalized food) and pro-environmental (sustainable production, carbon footprint, “zero waste”). In Western culture, traditional fermented drinks that are crafted according to old recipes are also very popular. The Eastern culture is also an inspiration.

Products such as kombucha, fermented vegetable juices, kvass, ciders, and fruit vinegarare being rediscovered. Innovations are also visible in the brewing and dairy industries.

It poses a challenge for producers and scientists. New technologies are being developed based on unconventional raw materials, additives, microorganisms and production methods. 

The aim of this issue is to present the latest research on the impact of raw material, technological and microbiological conditions on the production of innovative fermented beverages and their quality, stability and safety in physicochemical, microbiological, nutritional and sensory aspects, as well as consumer acceptability.

Dr. Barbara Stachowiak
Dr. Edyta Kordialik-Bogacka
Dr. Marek Aljewicz
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • fermented beverages
  • fermentation processes
  • microorganisms
  • bioactive compounds
  • functional properties
  • stability
  • sensory properties
  • nutritional value
  • bioavailability
  • consumer preferences

Published Papers (2 papers)

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Research

14 pages, 283 KiB  
Article
Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials
by Joanna Kaszuba, Marta Jańczak-Pieniążek, Dagmara Migut, Ireneusz Kapusta and Jan Buczek
Foods 2024, 13(3), 357; https://doi.org/10.3390/foods13030357 - 23 Jan 2024
Viewed by 733
Abstract
Consumers’ growing awareness of healthy nutrition results in an increase in demand for the production of beverages with health-promoting properties. An example of such a product is kvass produced in the fermentation process. This research aimed to determine the impact of plant additives [...] Read more.
Consumers’ growing awareness of healthy nutrition results in an increase in demand for the production of beverages with health-promoting properties. An example of such a product is kvass produced in the fermentation process. This research aimed to determine the impact of plant additives on the antioxidant and sensorial properties of kvass made from bread based on mountain rye flour. The bread extract was fermented at different temperatures (28 and 34 °C). Additives of 3, 5, and 10% were used in the tests, which included black chokeberry juice and infusion, sea buckthorn fruit juice and infusion, and peppermint leaf infusion. A higher fermentation temperature in the production process resulted in an improvement in the organoleptic and antioxidant properties of the tested kvasses. The highest antioxidant activity was demonstrated by kvass with the addition of 10% black chokeberry juice (0.734 µmol Trolox g−1 (ABTS), 4.90 µmol of Trolox g−1 (DPPH)), and a peppermint leaf infusion (0.773 µmol Trolox g−1 (ABTS), 4.71 µmol Trolox g−1 (DPPH)). The conditions of kvass production and the type and amount of the additive influenced the selected physicochemical parameters of the obtained kvasses. The chromatographic analysis confirmed the content of 13 phenolic compounds in kvass with the addition of black chokeberry juice, which was 1.68–1.73 mg/100 mL of the finished product with a 10% share of the additive. The 11 phenolic compounds in kvass with the addition of peppermint infusion were confirmed for 7.65–6.86 mg/100 mL of the finished product with 10% of the additive. Kvass enriched with additives from black chokeberry fruit and peppermint leaves may be a promising new category of functional beverages with health-promoting properties resulting from the content of polyphenol compounds. It could be a better base for enrichment with raw materials that are richer in these compounds than pasteurized products. Full article
(This article belongs to the Special Issue Trends in the Latest Research on Fermented Beverages)
18 pages, 954 KiB  
Article
Effect of Apple Cultivar and Selected Technological Treatments on the Quality of Apple Distillate
by Maria Balcerek, Katarzyna Pielech-Przybylska, Urszula Dziekońska-Kubczak and Anita Bartosik
Foods 2023, 12(24), 4494; https://doi.org/10.3390/foods12244494 - 15 Dec 2023
Viewed by 743
Abstract
Apple producers are looking for new markets to dispose of their harvest surpluses. One of the solutions may be the production of apple spirits by small distilleries. This study aimed to evaluate the influence of apple cultivars and technological treatments, i.e., pasteurization, depectinization, [...] Read more.
Apple producers are looking for new markets to dispose of their harvest surpluses. One of the solutions may be the production of apple spirits by small distilleries. This study aimed to evaluate the influence of apple cultivars and technological treatments, i.e., pasteurization, depectinization, and deacidification, on the fermentation efficiency and quality of the distillates. Samples for fermentation were prepared from Polish apple cultivars (Antonówka, Delikates, Kosztela, Kronselska). The control samples were raw pulp-based samples. After fermentation, the samples were analyzed for ethanol, residual sugars, and by-product content by the HPLC technique. The distillates were tested for volatile compounds by the GC-MS method and their sensory evaluation was performed. Raw pulp-based samples, independent of the apple cultivar, showed fermentation efficiencies between (75.77 ± 4.69)% and (81.36 ± 4.69)% of the theoretical yield. Depectinization of apple pulp prior to fermentation resulted in the highest ethanol concentration and yield up to approximately 89%. All tested apple distillates were rich in volatile aroma compounds and met the requirements of the EU regulation for hydrogen cyanide content. The obtained results indicate that the tested apple cultivars can be used for the efficient production of apple spirits, providing producers with an opportunity for brand development. Full article
(This article belongs to the Special Issue Trends in the Latest Research on Fermented Beverages)
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