A comprehensive review on functional beverages from cereal grains-characterization of nutraceutical potential, processing technologies and product types

A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment

Einkorn (Triticum monococcum L. ssp. monococcum) is gaining renewed interest for its high nutritional value and digestibility. Lactic acid fermentation could enhance these properties by improving micronutrient bioavailability, sensory properties, and shelf life. This study aimed to develop a novel non-alcoholic einkorn-based beverage through lactic acid fermentation. A multiple-strain starter was selected based on acidifying properties and inoculated into an einkorn-based substrate to produce a yogurt-like beverage. Prototypes were evaluated through physico-chemical, chemical, and microbiological analyses and compared to uninoculated controls. A sensory analysis was also performed to assess flavor attributes before and after lactic acid fermentation. The inoculated starter culture reached a load of approximately 9 Log CFU g⁻¹ and remained viable throughout storage, leading to an increase in lactic acid concentration and high titratable acidity, corresponding to low pH values. Total polyphenol content increased during fermentation and remained stable during storage, whereas antioxidant activity did not show significant differences over time. An increase in monosaccharides, acids, and ketones was observed during fermentation and storage. The prototypes exhibited a distinctive proximate composition, along with yogurt and fruity aroma notes. These results suggest the feasibility of producing a safe and stable non-alcoholic einkorn-based fermented beverage with appealing sensory characteristics.

Ricemilks made from pigmented and aromatic rice varieties: Sensory analysis and physiochemical properties

Along with dairy allergic/intolerant and vegetarian/vegan individuals, flexitarian consumers contribute to the market for plant-based milk alternatives. Niche pigmented (purple and red) and/or aromatic (aromatic brown and white) rice varieties were used to formulate ricemilks, which were compared to a product made from commercial nonaromatic white rice. Descriptive sensory analysis (9 trained panelists) and affective sensory testing (161 consumers) were used to explore perceptions of ricemilks. Additional sample differences were characterized by instrumental color, viscosity, 2-acetyl-1-pyrroline (2-AP), starch quality, total phenolic content (TPC), oxygen radical absorbance capacity (ORAC), and proximate analyses. Compared to nonaromatic white ricemilk, increased bioactive and antioxidant potential was exhibited for pigmented varieties (TPC ranging 56.6-64.5 µg/mL; ORAC ranging 628-753 µM Trolox equivalents). However, the pigments also resulted in decreased acceptability of product color. For red ricemilk, this was overcome after tasting, resulting in the highest grouping of overall liking scores along with aromatic brown and aromatic white ricemilks (5.6-5.7 on a 9-point hedonic scale)-all associated with a desirable "popcorn" aromatic from 2-AP. Highest purchase intent was found for aromatic brown ricemilk (47% overall and 69% among regular dairy and nondairy milk consumers) which was associated with the "dairy" aromatic. Consumers also favored colors and mouthfeel more reminiscent of dairy milk. Ricemilks made from niche pigmented and/or aromatic rices provided unique flavors and outperformed nonaromatic white ricemilk in overall acceptability. Ricemilks made from aromatic whole grain varieties can offer a new health-promoting functional beverage option to consumers, and a new use of niche rice varieties.

Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas

Barley tea, a popular beverage with cultural traditions in East Asia, has long been esteemed for its flavor, aroma, thirst-quenching properties and perceived health benefits attributed to bioactive compounds. This study investigated the nutritional, bioactive, and antioxidant aspects of three commercial naked barley varieties, focusing on the impact of roasting and subsequent steeping for tea. Roasting did not affect total dietary fiber or β-glucan content. The process reduced sugar content and led to the disappearance of free amino acids, contributing to high levels of acrylamide and color changes. Roasting diminished total phenolic compounds, particularly flavonoids, resulting in reduced antioxidant activity. Metabolite analysis identified compounds in roasted grains that could influence tea flavor and aroma. Roasted barley tea made from these varieties was not a source of dietary fiber or antioxidants, but also contained no acrylamide. Therefore, consumers seeking such benefits from barley are urged to consume whole grain foods.

Traditional food processing and Acrylamide formation: A review

Tradition methods that are applied for the processing of food commonly use relatively high temperature and long cooking time for the preparation of foods. This relatively high temperature and long processing time of foods especially in the presence of carbohydrate is highly associated with the formation of acrylamide. Acrylamide is a process contaminant that is highly toxic to humans and remains as a global issue. The occurrence of acrylamide in traditional foods is a major public health problem. Studies that are conducted in different countries indicated that traditionally processed foods are highly linked to the formation of acrylamide. Therefore, understanding the factors influencing acrylamide formation during traditional food processing techniques is crucial for ensuring food safety and minimizing exposure to this harmful chemical compound. Several research reports indicate that proper food processing is the most effective solution to address food safety concerns by identifying foods susceptible to acrylamide formation. This review aims to provide an overview of traditional food processing techniques and their potential contribution to the formation acrylamide and highlight the importance of mitigating its formation in food products. The information obtained in this review may be of great value to future researchers, policymakers, society, and manufacturers.

Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography-mass spectrometry

In this paper, the electronic nose (E-nose) and headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatiles of rice bran kvass (RBK) with the reference of Qiulin kvass (QLK). Meanwhile, the flavor amino acids of RBK before and after fermentation were determined. The results showed that the kinds of kvass remained consistent in terms of the overall category of volatiles while there were differences in content between them (p < 0.05). A total of 35 volatile compounds, mainly including esters, alcohols, phenols, aldehydes, and acids, were identified by GC-MS in the two kinds of kvass. In addition, the total essential amino acid content and the total sweet amino acid content of RBK increased significantly (p < 0.05) after fermentation. RBK contains both the main flavor of kvass and its own unique characteristics, making it a new member of the Kvass family.

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Plant-based beverages have gained consumers' attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fermentation processes can contribute to the improvement of their sensory properties, nutritional composition, and functional/bioactive profile. In particular, the fermentation process can enhance flavor compounds (e.g., acetoin and acetic acid) while decreasing off-flavor components (e.g., hexanal and hexanol) in the substrate. Furthermore, it enhances the digestibility and bioavailability of nutrients, leading to increased levels of vitamins (e.g., ascorbic acid and B complex), amino acids (e.g., methionine and tryptophan), and proteins, while simultaneously decreasing the presence of anti-nutritional factors (e.g., phytic acid and saponins). In contrast, plant-based fermented beverages have been demonstrated to possess diverse bioactive compounds (e.g., polyphenols and peptides) with different biological properties (e.g., antioxidant, anti-inflammatory, and antihypertensive). Therefore, this article provides an overview of plant-based fermented beverages including their production, technological aspects, and health benefits.

Wheat and Wheat-Derived Beverages: A Comprehensive Review of Technology, Sensory, Biological Activity, and Sustainability

At present there is heightened demand for beverages that functionally improve human well-being. Wheat and wheat derivatives are excellent sources of nutrients and bioactive phytochemicals including phenolic compounds, dietary fiber, gamma amino butyric acid, and amino acids. Generally, wheat flour has been used extensively in baking and confectionery production, and wheat germ, and bran are byproducts that can be used to fortify some foods. However, limited attention has been paid to the use of wheat and wheat derivatives for beverage production. Our study therefore aimed to fill this gap by comprehensively exploring various aspects of wheat beverages. This review scrutinizes the use of wheat and wheat derivatives in beverage preparation, including processing methods, sensory perception, and biological properties, and also sheds light on the challenges and future perspectives of the wheat beverage industry. Our study offers valuable insight into the use of wheat for the design of functional, nonalcoholic plant-based beverages.