Sustainable Production of Ethnic Alcoholic Beverages: Volume II - Circular Economy and the Preservation and Valorization of Traditional Fermented Beverages

This second volume aims to expand upon and deepen the contributions of the first, regarding the sustainable production of ethnic alcoholic beverages. Its scope is broadened to include non-alcoholic beverages and the circular economy concepts applied to the sustainable production of traditional fermented beverages in general.Fermentation has been applied to a wide range of substrates, including fruits, milk, grains, and infusions. The primary objective was to preserve them for human consumption. However, a growing number of studies have found that fermentation can improve their nutritional and sensory characteristics. These types of beverages provide nutrients and help maintain a balanced gut microbiota, improve nutrient absorption, reduce inflammation, provide antioxidant effects, strengthen the immune system, and offer other health benefits.The sustainability of traditional fermented beverage production benefits from a circular economy approach in several ways. For example, the efficient use of raw materials would reduce pressure on natural resources, improve process energy efficiency, and decrease pollution. Improving the profitability of traditional fermented beverage production and marketing by highlighting their health benefits would boost the economic sustainability of producing regions and encourage local communities to remain in their communities. Improving quality of life through health benefits and reducing environmental impact contributes to social sustainability.Some fermented beverages, such as kombucha and kefir, have gained international recognition. In contrast, many others remain primarily consumed locally or regionally. In any case, sustainability must include the preservation of traditional knowledge, such as the production of these beverages, as they are part of the cultural heritage of many societies. Combining ancestral knowledge with high-quality research can revitalize and make the production of fermented beverages sustainable, contributing to environmental protection and strengthening local economies.In this context, this research topic aims to showcase contributions, either as original research papers or literature reviews, that explore themes including (but not limited to):· Increase the efficiency of production of both alcoholic and non-alcoholic traditional fermented beverages.· Make better use of raw materials.· Reduce or optimize energy consumption.· Design innovative processes for using and valorizing by-products and waste of the beverage production process.· Preserve the production and consumption of traditional fermented beverages.· Study and highlight their nutritional and health benefits· Improve the economies of the producing regions.· Study basic aspects of the fermentation, such as kinetics, native microflora, or release of molecules with biological activity (prebiotic, antioxidant, anti-inflammatory, anticancer, antibiotic, among others)· Intensive production of raw materials that ensure the sustainable production of beverages· Consumer attitudes· Trends in consumption· Organoleptic properties· Economic impact. Topic editors: Nicolás Oscar Soto-Cruz, Manuel Reinhart Kirchmayr Source: https://www.frontiersin.org/research-topics/78536/sustainable-production-of-ethnic-alcoholic-beverages-volume-ii---circular-economy-and-the-preservation-and-valorization-of-traditional-fermented-beverages