Search Results (342)

Indigenous grape varieties from the Hrvatska Istra subregion (Croatia) represent a significant proportion of regional wine production. In this study, the potential of six indigenous varieties—Malvazija istarska, Garganja, Duranija, Surina, Hrvatica, and Teran—for the traditional method for the production of sparkling wines was evaluated. Several of these varieties are currently underutilized or neglected in contemporary viticulture. A total of 85 volatile aroma compounds, including acids, alcohols, esters, C13-norisoprenoids, and terpenes, were identified and quantified using SPME-Arrow-GC/MS. Sensory evaluation was conducted using a structured nine-point hedonic scale. Among the compounds identified, C13-norisoprenoids (notably β-damascenone, TPB, and TDN) and esters (including ethyl 3-methylbutanoate, ethyl butanoate, and ethyl hexanoate) were found to contribute most significantly to the overall aromatic profile of the sparkling wines. Sensory profiles varied distinctly among the varieties. Some varieties demonstrated pronounced aromatic and structural characteristics, making them suitable for monovarietal sparkling wine production, while others exhibited complementary sensory properties more appropriate for cuvées. This study represents the first comprehensive chemical and descriptive sensory profiling of sparkling wines produced from these Istrian indigenous grape varieties. These findings aim to support their valorization and integration into the broader spectrum of sparkling wine production, thereby enhancing their recognition and market potential. Full article

Alcoholic beverages have been consumed for centuries in different countries around the world. Today, we know that the ethanol they contain is associated with significant health risks, especially in the case of abuse, in individuals with special health conditions, and in pregnant women. However, over the years, awareness has grown that wine, especially red wine, has a beneficial effect on human health due to the powerful effect of the antioxidant substances it contains, known under the generic term of polyphenols. The main concern remains around the ethanol content of wine and its effects on health. After fifty years of research and studies, the debate is still open, with conflicting indications about the positive effect of moderate wine consumption in the context of a balanced diet and the toxic effect of ethanol even in low doses. In this disputed area, the market for low-alcohol and alcohol-free wines has found its place in the last decade, creating a new opportunity for the global wine trade. These new types of wine are going to open a new chapter in the history of wine. In this review, we have summarised the main aspects of the health implications of wine consumption considering scientific evidence from the last 50 years, including low-alcohol and dealcoholised wine. Full article

Brazil is an important wine producer in Latin America, with the Santa Catarina (SC) region gaining prominence for producing high-quality wines. Among new red varieties cultivated in SC, Montepulciano has recently gained attention. Despite the growing interest in Montepulciano wines in Brazil, no studies have investigated Brazilian consumer perceptions of this varietal. This gap underscores the need for research to better understand acceptance for this emerging varietal in Brazil. This study aimed (i) to advance consumer insights of Montepulciano wines by evaluating the acceptability of Montepulciano wines from Brazil and those from other countries, and (ii) to identify the key attributes influencing acceptance. Participants (n = 103) evaluated six national and international wines for overall liking and sensory characteristics using the check-all-that-apply technique. The drivers of liking for aroma were floral and red/dark berries, whereas leather and alcohol penalized liking. In-mouth, sweetness, red/dark berries, and soft tannins drove liking, whereas astringent, sour, and bitter impacted liking negatively. Among the Brazilian wines, differences were perceived to be more pronounced for aroma than flavor and mouthfeel. The findings highlight the market potential of Brazilian Montepulciano wines, with liking comparable to some Italian and Chilean counterparts. Understanding consumer sensory responses to these wines is crucial to support production strategies that align with market demands. Full article

Deodorants and antiperspirants available on the market are designed to reduce the discomfort associated with sweating. This study examined the types of active substances contained in deodorants and antiperspirants from international cosmetic brands available in Poland (part of the EU market) and the frequency of their use. Product compositions were analysed based on INCI (International Nomenclature of Cosmetic Ingredients) product labels. The investigation included the following 170 cosmetic products: 50 spray deodorants (from 50 different brands); 50 roll-on deodorants (from 50 brands); 20 stick deodorants (from 20 brands); 40 roll-on antiperspirants (from 40 brands); and 10 stick antiperspirants (from 10 brands). The most popular active components were Triethyl Citrate (51/120 formulations; 42.5%), followed by Alcohol (25.8%), Ethylhexylglycerin (25.0%), Caprylyl Glycol (12.5%), and Potassium Alum (10.0%). Antiperspirant products were dominated by aluminium-based compounds, with the most frequently used being the following aluminium-based salts: Aluminium Chlorohydrate (67.5%), Aluminium Sesquichlorohydrate (25.0%), and Aluminium Chloride (12.5%). In contrast, aluminium–zirconium complexes, such as Aluminum Zirconium Tri-, Penta-, and Octachlorohydrex Gly, were rarely used by cosmetic manufacturers. Additionally, composition complexity, i.e., the number of deodorizing and anti-sweating ingredients per single formulation, was examined for roll-on deodorants, stick deodorants, and roll-on antiperspirants. All tested antiperspirants and most deodorants contained fragrance-imparting ingredients; the most popular were Parfum/Fragrance, Limonene, Linalool, Citronellol, Citral, Benzyl Salicylate, Hexyl Cinnamal, and Geraniol. Full article

In recent years, non-alcoholic beers have been gaining popularity. Among the various components that affect the flavor and sensory characteristics of beers, free fatty acids (FFAs) are minor components. However, due to their involvement in beer quality, fast and simple methods for analyzing FFAs in beers are of importance. In this work, we present a liquid chromatography–high-resolution mass spectrometry (LC-HRMS) method for the rapid determination of FFAs in beers, avoiding a tedious sample preparation and derivatization and allowing the simultaneous study of a large set of FAs, including medium-chain, long-chain, saturated, monounsaturated and polyunsaturated FAs. The method was applied in the analysis of twelve non-alcoholic and nine alcoholic beer samples from the local market, permitting the comparison of their FFA profiling. Among the 37 FAs studied, 29 were quantified, and palmitic, stearic, oleic and myristic acids were identified as the predominant FAs in both alcoholic and non-alcoholic beers. The majority of the predominant long-chain FAs, including palmitic, stearic and myristic acids, were found in decreased amounts in non-alcoholic beers, compared to the alcoholic ones, with the marked exception of oleic acid, which was increased in non-alcoholic beers. Among the medium-chain FAs, octanoic acid was found at lower concentrations in non-alcoholic beers, comparing to regular beers, while lauric acid was slightly increased. Principal component analysis (PCA) suggested the correlation of FFAs with the type of beer (alcoholic or non-alcoholic beer). Full article

Background: In response to criticism and limitations of the Nutri-Score Nutrient Profiling Model (NS-NPM), the algorithm was updated in 2023. However, its impact on beverage classification remains partially assessed. Objective: This study aimed to compare the nutritional profiles of beverages marketed in Spain using the original and updated NS-NPM algorithms. Methods: Nutritional data for 3432 beverages in the “Drink Base” database were analyzed using both the 2015 (original) and 2023 (updated) NS-NPM versions. Results: The 2023 update showed significant changes compared to the 2015 version. Updated scores particularly increased for artificially sweetened beverages (+190.3%), milkshakes (+98.9%), nut-based beverages (+343.9%), cereal-based beverages (+651.3%), and the mix of plant-based beverages (+733%), leading to a less healthy classification. Conversely, scores decreased for fruit juices (−12.7%) and alcohol-substitute beverages (−8.2%), while legume-based beverages maintained their classification with minimal score variation (−1.4%), raising questions about the treatment of free sugars. The remaining beverage categories experienced score changes that did not alter their classification. Conclusions: The 2023 NS-NPM algorithm improves beverage classification by refining the differentiation of sugar-sweetened and artificially sweetened beverages, improving consumer guidance. While it increases discrimination, challenges remain in the classification of plant-based beverages and fruit juices. These findings highlight Nutri-Score’s impact on industry reformulation and its potential as a public health tool to promote healthier beverage choices. This study provides novel evidence on how the updated Nutri-Score algorithm may influence consumer perception and food policy in the Spanish context. Full article

Despite the potential of film dressings for wound healing, many formulations lack an optimized design in order to ensure that the ingredients were carefully chosen to increase the product’s efficacy and stability, while also ensuring the patient’s comfort during the treatment. Moreover, commercially available film dressings do not contain herbal extracts or other active substances with wound healing properties, highlighting a gap in the market and the need for further research in this direction. The aim of this work was the development and optimization of a bio-inspired formulation of a complex herbal extract-loaded film-dressing to be used in wound care, using the quality by design approach. After setting the quality target product profile with the critical quality attributes and undergoing the risk assessment, the design of experiments was implemented. All the selected ingredients were biodegradable, aligning with the current need for a natural approach, based on their biocompatibility and reduced environmental impact. A D-optimal experimental plan was used, in which the types and concentrations of film-forming agents and plasticizers were varied: xanthan gum, acacia gum, sodium carboxymethylcellulose and glycerol, 1,3-propanediol, and xylitol, respectively. All formulations contained polyvinyl alcohol and a previously studied complex herbal extract. The films were characterized in terms of uniformity of mass, film thickness, swelling degree, folding endurance, adhesive, and mechanical properties. The optimized formulation was achieved by maximizing the swelling degree, adhesive properties, hardness, deformation at target, and elongation at break. The optimized film was characterized, and the in vitro total polyphenolic content release from the film was evaluated. Following the understanding of the influences of the formulation factors on the film characteristics, the composition of the optimized film-dressing was determined as follows: 5% polyvinyl alcohol, 0.25% xanthan gum, 10% glycerol, and 20% complex herbal extract. The optimized film exhibited high swelling degree (627.28%), high adhesive properties (adhesive force of 28.00 g and adhesiveness of 0.20 mJ), high elasticity (deformation at target of 29.80%, and elongation at break of 106.90%), as well as good mechanical properties (hardness of 2616.00 g), which are suitable characteristics for use on wounds. Moreover, the optimized film-dressing exhibited a sustained release, with a maximum release of polyphenols of 88.00% after 8 h. Full article

Tourism plays an important role in the economic and social development of many countries and regions. Tourists buy food, such as canned food, alcohol, and spices, which increases the value of a trip, fulfilling a cultural, sentimental, educational, and marketing role whilst documenting the trip, or they become gifts for family and friends. However, spices may not be of the appropriate quality or may even be harmful to health due to contamination or adulteration. Therefore, the aim of the paper was to present spices as culinary souvenirs and to indicate some risks that may arise from their consumption. To date, only few such studies have been published in this area. A literature review was conducted and data from Eurostat, Rapid Alert System for Food and Feed (RASFF) and Web of Science were used. The most serious hazards in spices are pathogens, pesticides, and mycotoxins in products from Asia. Adequate awareness needs to be built among tourists and tour operators about where to buy spices that are risk-free and not adulterated. It will contribute to the development of sustainable food tourism. Further research may look at specific types of spices and where they are purchased highlighting the issue of authenticity and traceability. Full article

This article examines the key factors influencing the aromatic profile of mead, which is increasingly popular in artisanal markets worldwide. Based on a bibliometric review of 44 scientific studies, the analysis highlights the significant role of honey type in shaping mead’s sensory characteristics. Acacia honey contributes subtle floral notes, while eucalyptus honey brings bolder, resinous aromas. The bibliometric analysis also emphasizes fermentation conditions, such as temperature and yeast selection, as crucial factors. Lower fermentation temperatures help preserve volatile compounds, enhancing fruity and floral aromas, while higher temperatures lead to increased concentrations of undesirable higher alcohols. Additionally, aging mead in oak barrels for 6 to 12 months adds complexity by introducing vanilla, coconut, and spice notes from the wood’s phenolic compounds. The maturation process, including its duration and storage conditions, also enables the flavors to blend and develop over time. Moreover, the addition of herbs and fruits during fermentation or maturation has been proven to introduce new layers of aroma and flavor, with ingredients like citrus, berries, and aromatic herbs enhancing the final product with fresh, lively notes. The potential of non-Saccharomyces yeasts is also explored as an alternative for enriching aromatic profiles, with the capacity to introduce unique sensory characteristics, including diverse flavor profiles and regional or terroir-based variations. Finally, the bibliometric review reinforces the importance of selecting appropriate ingredients and controlling fermentation processes to improve mead quality. It also suggests exploring microbiomes, exotic honey varieties, and the use of herbs and fruits for even more distinct aromatic profiles. Full article

The utilization of 3D printing releases a multitude of harmful gas pollutants, posing potential health risks to operators. Materials extrusion (ME; also known as fused deposition modeling (FDM)), a widely adopted 3D printing technology, predominantly employs acrylonitrile–butadiene–styrene (ABS) and polylactic acid (PLA) as printing materials, with the respective market shares of these materials reaching approximately 75%. The extensive usage of ABS and PLA during the ME process leads to significant volatile organic compound (VOC) emissions, thereby deteriorating the quality of indoor air. Nevertheless, information regarding the emission characteristics of VOCs and their influencing factors, as well as the toxicological impacts of the printing processes, remains largely unknown. Herein, we thoroughly reviewed the emission characteristics of VOCs released during ME printing processes using ABS and PLA in various printing environments, such as chambers, laboratories, and workplaces, as well as their potential influencing factors under different environmental conditions. A total of 62 VOC substances were identified in chamber studies using ABS and PLA filaments; for example, styrene had an emission rate of 0.29–113.10 μg/min, and isopropyl alcohol had an emission rate of 3.55–56.53 μg/min. Emission rates vary depending on the composition of the filament’s raw materials, additives (such as dyes and stabilizers), printing conditions (temperature), the printer’s condition (whether it has closure), and other factors. Additionally, we reviewed the toxicological concerns associated with hazardous VOC species commonly detected during the ME printing process and estimated cancer and non-cancer risks for users after long-term inhalation exposure. Potential health hazards associated with inhalation exposure to benzene, formaldehyde, acetaldehyde, styrene, and other substances were identified, which were calculated based on concentrations measured in real indoor environments. This study provides valuable insights for future research on the development of ME printing technologies and offers suggestions to reduce VOC emissions to protect users. Full article

Winemakers are increasingly adopting partial or total dealcoholisation of wines and alcoholic beverages in response to market trends and the impact of climate change on wine alcohol content. In this study, the patented very low-temperature vacuum wine distillation technology known as GoLo was used to dealcoholise various types of red, white, and rosé wines from different Spanish designations of origin (DOs) in order to examine changes in oenological parameters as pH, sulphites, total acidity, volatile acidity, and sugars and the perceptible differences among a set of wines through sensory analysis and the chemical analysis related, such as turbidity, total phenolic content, and a profile of volatile compounds. The results indicate that there is an increase in the overall polyphenol content in the range of 8 to 12%, turbidity increased in the range of 13 to 70%, and sulphites decreasing in the range of 20 to 40%. The aroma profile also reveals that the most volatile and less soluble compounds—such as esters (reduction between 60% and 96%), terpenes (reduction between 45% and 80%), and aldehydes (reduction between 86% and 95%)—are lost in varying percentages during the dealcoholisation process, depending on the type of wine. Meanwhile, other more soluble compounds like phenols and acids undergo transformations during GoLo’s dealcoholisation process, leading to an increase in their concentrations up to more than 90% in the case of phenols in white wines or 35% for acids in red wines. Full article

Mezcal is a distilled beverage with a complex chemical profile defined by volatile organic compounds and physicochemical properties that determine its sensory attrib-utes. This study analyzed nine artisanal mezcals produced from four wild agave species in Oaxaca using solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC-MS) to identify key volatile compounds for traceability and quality control. A total of 82 volatile compounds were identified, with esters, terpenes, and higher alcohols being the most abundant. Eight key compounds, including ethyl acetate, acetic acid, 1-butanol, furfural, methanol, and 2-methyl-1-propanol, were quantified due to their significant impact on mezcal’s quality and authenticity. Additionally, 1,2,3-trimethyl-benzene, nerolidol, and terpinolene were identified as exclusive compounds for differentiating mezcal by agave species and storage duration. The findings highlight the influence of fermentation, distillation, and storage conditions on mezcal’s chemical profile and demonstrate the importance of standardized analytical methods for product authentication. Proper management of variables during fermentation and optimization of the final distillation cuts is necessary to fully comply with regulatory parameters and ensure product quality. By establishing a catalog of compounds that characterize the mezcals, this study provides a scientific basis for improving quality control, ensuring regulatory compliance, and enhancing the traceability of mezcal in high-value markets. The next step is to validate the key volatile compounds with a larger sample and evaluate their reproducibility under different production and storage conditions. Full article

Cocoa fermentation is a critical step in chocolate production, influencing the flavor, aroma, and overall quality of the final product. This review focuses on the microbial dynamics of cocoa fermentation, emphasizing the roles of yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB). These microorganisms interact in a well-defined succession, producing organoleptic compounds such as alcohols, organic acids, and esters, which are key to the sensory profile of cocoa. This article examines the impact of different fermentation methods, including spontaneous fermentation and the use of starter cultures, on microbial communities and flavor development. Advances in starter culture technology are highlighted, demonstrating how microbial control can enhance fermentation efficiency, reduce fermentation time, and improve the consistency of chocolate flavor. Patents related to cocoa fermentation further emphasize the growing interest in microbial management to meet market demands for high-quality, distinct chocolate. This review also outlines future research directions, including the identification of new microbial strains, optimization of fermentation conditions, and the potential of biotechnological advancements to improve the fermentation process. Understanding microbial dynamics in cocoa fermentation offers significant potential for enhancing chocolate quality, sustainability, and the development of new, region-specific flavor profiles. Full article

Sparkling wine production has changed over time due to ongoing technological developments and market adjustments. This study provides an overview of the historical context, the characteristics of raw materials and base wine, modern technologies and current trends in the sparkling wine market. Important scientific advances with potential for wide-scale applicability are highlighted, such as the investigation of unconventional grape types, the progress of winemaking methods and the effects of compositional changes on quality and sensory characteristics. In addition, the nutritional effects of bioactive components in wine are discussed. Market trends indicate a growing global demand for sparkling wines over time, driven by changing consumer preferences and the diversification of wine-producing areas. Future prospects focus on sustainability, low-alcohol alternatives and the integration of emerging technologies. Combining tradition with innovation, the sparkling wine industry continues to expand, offering new opportunities to both producers and consumers. Research on the quality of sparkling wines in the context of climate change and evolving consumer preferences is still limited and warrants greater attention. Full article

Since 1975, when per capita wine consumption in Spain peaked, the continued decline in domestic consumption has led to significant changes in the wine sector, particularly in production and marketing strategies. By 2005, the industry had shifted towards mass exportation, focusing on bulk wine, as domestic demand fell. Since then, Spain has become the leading global producer of bulk wine by volume. However, emerging consumer trends, prioritizing health, sustainability, and low-alcohol beverages, present both challenges and opportunities for the sector. This study explores the potential for Spain’s bulk wine industry to adapt by transitioning to dealcoholized wines, leveraging recent technological advancements and aligning with shifting consumer preferences. In this context, we examined what additional factors might influence the transition of Spanish wine producers to dealcoholized wine production and how consumer acceptance of these products in Spain compares to other international markets. In this context, it is crucial to examine what additional factors might influence the transition of Spanish wine producers to dealcoholized wine production and how consumer acceptance of these products in Spain compares to other international markets. Data collection was conducted through dual surveys targeting both consumers and producers, administered in December 2024 via the Sobrelias.com platform, with a total of 602 responses (387 from consumers and 215 from producers). Statistical analyses, including ANOVA and PERMANOVA, were performed to assess the influence of variables such as health-conscious consumption habits, demographic segmentation (age groups), and gender on market dynamics. To date, no prior academic research has addressed this specific intersection of bulk wine exports and consumer trends, highlighting the novelty of this study. A multiple linear regression model quantified the potential for market growth based on these factors. Full article