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Applied Sciences
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Technology for Beverage Production: Enhancing Processes and Improving Product Quality
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Technology for Beverage Production: Enhancing Processes and Improving Product Quality

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 20 October 2025 | Viewed by 2179

Special Issue Editors

Dr. Alberto De Iseppi

E-Mail Website
Guest Editor
Department of Agronomy, Food, Natural Resources, Animal and Environment DAFNAE, University of Padua, Viale dell’Università 16, 35020 Legnaro, Italy
Interests: foods by-products valorization; wine chemistry; sensory analysis; food colloids
Dr. Lorenzo Guerrini

E-Mail Website
Guest Editor
Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padua, Viale dell'Università, 35020 Legnaro, Italy
Interests: food engineering; food technology; process engineering; unit operations; food physical properties; shelf-life; data analysis; rheology
Dr. Alessandro Zanchin

E-Mail Website
Guest Editor Assistant
Department of Land Environment Agriculture and Forestry, University of Padova, 35020 Legnaro, Italy
Interests: wine and spirits engineering; sensoristic; 3D reconstruction; bunch morphology; sensorial analysis

Special Issue Information

Dear Colleagues,

Beverage processing is constantly evolving thanks to the introduction of novel technologies and the development of new technological additives. This Special Issue, "Technology for Beverage Production: Enhancing Processes and Improving Product Quality", focuses on research exploring the effects of new process technologies, sensors for monitoring, and the addition of functional additives during the production of alcoholic and non-alcoholic beverages.

In this Special Issue, we seek contributions that investigate the impact of processing innovations and monitoring approaches on the final quality of beverages in terms of sensory profile, safety, convenience, waste reduction, increased sustainability, and decreased reliance on synthetic additives. Topics also include the testing of technological additives for enhanced sensory and nutritional qualities and strategies to improve overall product quality while addressing consumer preferences.

Researchers and industry professionals are invited to share their findings, contributing to a comprehensive understanding of how advancements in beverage processing shape the sensory, technological, environmental, and economic aspects of final products.

We look forward to receiving your contributions to this dynamic and multidimensional exploration of technology for beverage production that seeks to enhance processes and improve product quality.

Best Regards,

Dr. Alberto De Iseppi
Dr. Lorenzo Guerrini
Guest Editors

Dr. Alessandro Zanchin
Guest Editor Assistant

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. Applied Sciences 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 2400 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

  • beverage processing
  • novel technologies
  • food additives
  • sensorial quality
  • sustainability
  • cost-effectiveness
  • process innovations
  • process control
  • sensors
  • machine learning

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Published Papers (3 papers)

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Research

26 pages, 1908 KiB  
Article
From Vine to Wine: Non-Colored Flavonoids as Fingerprints
by Jesús Heras-Roger, Néstor Benítez-Brito and Carlos Díaz-Romero
Appl. Sci. 2025, 15(8), 4543; https://doi.org/10.3390/app15084543 - 20 Apr 2025
Abstract
Fourteen non-colored flavonoids, including flavanols (catequine and epicatequine) and flavonols (myricetin, quercetin, and isorhamnetin and their glucoside/glucuronide derivatives) were investigated in over two hundred monovarietal red wines from the Canary Islands, as a continuation of a previous study available in this journal. This [...] Read more.
Fourteen non-colored flavonoids, including flavanols (catequine and epicatequine) and flavonols (myricetin, quercetin, and isorhamnetin and their glucoside/glucuronide derivatives) were investigated in over two hundred monovarietal red wines from the Canary Islands, as a continuation of a previous study available in this journal. This is the first comprehensive study on non-colored flavonoids in monovarietal Canary wines, highlighting their potential as chemical fingerprints for wine characterization. Flavanal and flavanol concentrations were similar to values reported in other regions. Concentrations of these flavonoids significantly varied by grape cultivar, denomination of origin (DO), island, and aging. International grape cultivars generally showed higher non-colored flavonoid concentrations than autochthonous cultivars. Strong correlations were observed among flavonols of the same chemical groups, as well as between flavonols and anthocyanins, indicating a shared biosynthesis pathway in grapes and equilibria in wine. Principal component analysis revealed relationships among the individual flavonoids. Lineal discriminant analysis (LDA) resulted in high percentages of correct classification by cultivar, DO, precedence island, and aging. The classification accuracy achieved through LDA, except for aging, notably improved compared to the previous study that examined only visible flavonoids, underscoring the importance and effectiveness of non-colored flavonoid profiling. Full article
(This article belongs to the Special Issue Technology for Beverage Production: Enhancing Processes and Improving Product Quality)
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18 pages, 2141 KiB  
Article
The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages
by Małgorzata Ziarno, Dorota Zaręba, Ewa Kowalska and Tomasz Florowski
Appl. Sci. 2025, 15(6), 3219; https://doi.org/10.3390/app15063219 - 15 Mar 2025
Viewed by 409
Abstract
In the context of the growing popularity of plant–based diets and the search for alternatives to traditional dairy products, there is a need to develop new, consumer–appealing products that combine the nutritional value of milk and oats. The aim of this study was [...] Read more.
In the context of the growing popularity of plant–based diets and the search for alternatives to traditional dairy products, there is a need to develop new, consumer–appealing products that combine the nutritional value of milk and oats. The aim of this study was to investigate the effects of different proportions of oat beverage in cow’s milk on the physicochemical, textural, sensory, and microbiological properties of fermented dairy–oat beverages, as well as to assess the stability of these properties during cold storage. Dairy–oat beverages with varying percentages of oat beverage (0–100%) were prepared and subjected to fermentation using starter cultures of S. thermophilus and L. delbrueckii subsp. bulgaricus. Changes in pH, lactose content, color, syneresis, texture, and starter bacteria population were evaluated over 28 days of storage at 6 °C. The results showed that the addition of oat beverage significantly affected the chemical composition, fermentation process, and quality characteristics of the final product. Changes were observed in the content of protein, fat, lactose, and carbohydrates, a slower fermentation process, changes in color, increased syneresis, and changes in texture depending on the proportion of oat beverage. The optimal proportions of the cow’s milk and oat beverage mixture, ensuring the desired sensory, textural, and microbiological stability, were found to be in the range of 25–50% oat beverage addition. Full article
(This article belongs to the Special Issue Technology for Beverage Production: Enhancing Processes and Improving Product Quality)
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15 pages, 3011 KiB  
Article
Spray Dried Cashew (Anacardium occidentale L.) Juice Ingredients as an Upcycling Strategy for Abundant Cashew Apple
by Francisca Pereira de Moraes, Janaína de Paula da Costa, Edilene Souza da Silva, Patrícia Maria Rocha, Fábio Gonçalves Macêdo de Medeiros, José Maria Correia da Costa and Roberta Targino Hoskin
Appl. Sci. 2024, 14(17), 7485; https://doi.org/10.3390/app14177485 - 23 Aug 2024
Viewed by 1082
Abstract
Spray-dried yellow cashew juice ingredients produced under different inlet temperatures (140 and 150 °C) and gum arabic (GA) addition ratios (15% and 25% w/v) were evaluated for their physicochemical and phytochemical attributes and storage stability for 56 days. All spray-dried [...] Read more.
Spray-dried yellow cashew juice ingredients produced under different inlet temperatures (140 and 150 °C) and gum arabic (GA) addition ratios (15% and 25% w/v) were evaluated for their physicochemical and phytochemical attributes and storage stability for 56 days. All spray-dried cashew juice particles showed high solids recovery (>70%) and solubility (>90%), low water activity (<0.3), and low hygroscopicity (<10%). Spray-dried particles prepared with 15% w/v GA showed spherical shapes with a semi-crystalline structure and higher ascorbic acid concentration (>650 mg 100 g−1) and total phenolic content (>330 mg GAE 100 g−1). During storage, spray-dried cashew juice particles maintained their water activity levels within the microbiologically safe range and retained high solubility, in addition to high ascorbic (>68%) and phenolic (>55%) acid retention. Overall, we showed that spray-drying cashew juice is a feasible strategy to upcycle abundant and undervalued cashew juice into stable, phytochemical-rich ingredients for multiple applications. Full article
(This article belongs to the Special Issue Technology for Beverage Production: Enhancing Processes and Improving Product Quality)
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