A review on packed non-alcoholic beverages: Ingredients, production, trends and future opportunities for functional product development

Tireki, Suzan

doi:10.1016/j.tifs.2021.03.058

Cited by 46 publications

(24 citation statements)

References 46 publications

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“…By removing EtOH from the mixture, this study also opens avenues for the modeling of mixtures representative of sparkling water, colas, or sodas, which are the most consumed sparkling beverages worldwide. Indeed, the global carbonated soft drinks industry reached a total of almost 206 billion liters in 2019 and it is projected to reach close to 220 billion liters by 2025, nearly one-quarter of the expected market for packed ready-to-drink nonalcoholic beverages …”

Section: Discussionmentioning

confidence: 99%

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Densities, Viscosities, Thermal Expansivities, and Isothermal Compressibilities of Carbonated Hydroalcoholic Solutions for Applications in Sparkling Beverages

et al. 2022

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Densities, viscosities, isothermal compressibilities, and thermal expansivities of carbonated hydroalcoholic solutions relevant for sparkling beverages are evaluated by molecular dynamics simulations as a function of temperature and alcoholic degree. They are compared with available experimental data, among which new measurements of densities and viscosities are performed in that respect. The OPC water model seems to yield the most accurate results, and the choice of CO2 model has little influence on the results. Theoretical densities obtained with the OPC model typically deviate by ∼2 kg m–3 from experimental data. At low alcoholic degrees (<9% EtOH vol), experimental viscosities lie in between theoretical values derived from the Stokes–Einstein formula and the calculation of transverse current autocorrelation functions, but at higher alcoholic degrees (≥9% EtOH vol), the Stokes–Einstein relation leads to viscosities in quantitative agreement with experiments. Isothermal compressibilities estimated with a fluctuation formula roughly extend from 0.40 to 0.49 GPa–1 in close agreement with the experimental range of values. However, thermal expansivities are found to significantly overestimate experimental data, a behavior that is partly attributed to the low temperature of maximum density of the OPC model. Despite this discrepancy, our molecular model seems to be suitable for describing several transport and thermodynamic properties of carbonated hydroalcoholic solutions. It could therefore serve as a starting point to build more realistic models for carbonated beverages, from fizzy drinks to sparkling wines.

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Section: Discussionmentioning

confidence: 99%

“…Indeed, the global carbonated soft drinks industry reached a total of almost 206 billion liters in 2019 and it is projected to reach close to 220 billion liters by 2025, nearly one-quarter of the expected market for packed ready-to-drink nonalcoholic beverages. 35 ■ ASSOCIATED CONTENT * sı Supporting Information…”

Section: ■ Conclusionmentioning

confidence: 99%

Densities, Viscosities, Thermal Expansivities, and Isothermal Compressibilities of Carbonated Hydroalcoholic Solutions for Applications in Sparkling Beverages

et al. 2022

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“…Since the fermentation time is longer brix increase might be explained with the enhancement in the hydrolysis of acids and carbohydrates [13]. In addition, increase of brix can be linked to the fact that when the pectin of the fruit used in the fermentation is degraded, free calcium coming from the water and the fruit may cause stable gel formation increasing the total solids of the beverage [14].…”

Section: Discussionmentioning

confidence: 99%

Physicochemical and Sensory Parameters of Vegan Water Kefir Beverages Fermented with Different Fruits

Tireki

2022

EJRnD

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Fermented foods have drawn the attention of the consumers due to their health advantages particularly after Covid-19 pandemic. Water kefir is one of these fermented foods which is produced by fermenting water-based solution containing sugar source, fruits and/or vegetables with water kefir grains. It is a slightly fizzy and sour beverage with low sugar fruity taste satisfying the needs of consumers who are vegan or having lactose intolerance/sensitivity. Although there are many fruit/vegetable alternatives that can be used in water kefir, figs are stated to be the most used and popularity is not understood fully. Therefore, in this study water kefir was produced with different fruits, namely fig, apricot, peach, mulberry and grapes and the effects on physicochemical properties during fermentation of 3 days were studied. Sensory analysis of beverages made with both dried and fresh peach, apricot and grapes was carried out to see the impact of the use of dried form. pH decreased for all samples and brix increased for all beverages except the one prepared with dried mulberry. L* value increased, b* value decreased for all samples and a* value decreased for the samples with dried figs, dried peach, dried grapes and fresh peach, increased for the one fermented with fresh grapes and remained same for the other beverages. Water kefir drinks made with fresh grapes, dried peach and dried apricot had the top three scores for color; samples with fresh grapes, dried peach and fresh apricot had the top three scores for smell; beverages with dried grapes, fresh grapes and fresh apricot had the top three scores for mouthfeel; samples with fresh and dried grapes and fresh apricot had the top three scores for taste; kefirs with fresh and dried grapes and fresh apricot had the top three scores for carbonation and water kefirs prepared with fresh fruits had the highest rankings for preference.

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“…Nesse documento, cita-se, portanto, os aspectos de estabilidade do sistema desenvolvido, o que, segundo Molet-Rodriguez, Salvia--Trujillo e Martin-Belloso (2018) e Tireki (2021), é um foco contínuo no desenvolvimento de bebidas, visto que os sistemas de emulsão não são termodinamicamente estáveis por natureza, e a desestabilização de uma emulsão na bebida pode levar a sedimentação, floculação, formação de creme, coalescência, aparência turva ou perda de cor. Nesse sentido, segundo Tireki (2021), o ponto ideal para a inovação de bebidas bem-sucedidas envolve rastrear cuidadosamente os seguintes pilares: aspectos sensoriais, custo, tendências globais atuais, futuras e sustentabilidade, pois todas essas questões afetam significativamente a decisão de compra dos consumidores e, portanto, todos eles devem ser otimizados com conveniência e parâmetros da segurança do alimento (SHARMA; TAN; AN, 2021).…”

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Mapeamento Tecnológico de Bebidas Fermentadas Funcionais com Cacau

Rodrigues

Leal

Hodel

et al. 2022

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Os produtos à base de cacau são classificados como altamente energéticos, estimulantes e antioxidantes devido ao alto teor de gordura e compostos bioativos. Por conta disso, o presente trabalho tem como objetivo investigar o potencial para o desenvolvimento de novas bebidas fermentadas funcionais contendo cacau por meio do levantamento de patentes. Para isso, uma pesquisa foi realizada a partir da combinação de palavras-chave com o Código Internacional de Patentes (CIP) no banco de dados do Derwent (DWPI). O ano de 2019 demonstrou o maior registro de publicações, ampliando as buscas de produtos com efeitos funcionais para a saúde. A Organização Mundial da Propriedade Intelectual (OMPI) e o Escritório Europeu de Patentes (EP) possuem a maior quantidade de proteção patentária, os quais incluem registros em diferentes países. Além disso, observou-se que grande parte dos documentos de patentes encontra-se relacionada a compostos em pó para aplicação em produtos farmacêuticos, nutracêuticos ou bebidas.

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A review on packed non-alcoholic beverages: Ingredients, production, trends and future opportunities for functional product development

Cited by 46 publications

References 46 publications

Densities, Viscosities, Thermal Expansivities, and Isothermal Compressibilities of Carbonated Hydroalcoholic Solutions for Applications in Sparkling Beverages

Densities, Viscosities, Thermal Expansivities, and Isothermal Compressibilities of Carbonated Hydroalcoholic Solutions for Applications in Sparkling Beverages

Physicochemical and Sensory Parameters of Vegan Water Kefir Beverages Fermented with Different Fruits

Mapeamento Tecnológico de Bebidas Fermentadas Funcionais com Cacau

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