{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,7]],"date-time":"2025-11-07T09:53:54Z","timestamp":1762509234174,"version":"build-2065373602"},"reference-count":53,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2024,11,20]],"date-time":"2024-11-20T00:00:00Z","timestamp":1732060800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Recovery and Resilience Plan (NRRP)","award":["PE00000003"],"award-info":[{"award-number":["PE00000003"]}]},{"name":"European Union\u2014NextGenerationEU","award":["PE00000003"],"award-info":[{"award-number":["PE00000003"]}]},{"name":"Italian Ministry of University and Research","award":["PE00000003"],"award-info":[{"award-number":["PE00000003"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Beverages"],"abstract":"<jats:p>The demand for functional beverages with clean labels is growing. Arthrospira platensis and fermented products offer bioactive compounds, including antimicrobials. This study aimed to produce food-grade extracts from lactic acid-fermented A. platensis and evaluate its antimicrobial activity, lipid-reducing and glucose uptake effects, and antioxidant properties. An in situ test was also conducted to assess antimicrobial activity in commercial soft drinks against Escherichia coli. Arthrospira platensis was fermented with five different QPS LAB strains: Limosilactobacillus fermentum UPCCO 1986, Companilactobacillus farciminis UPCCO 4841, Levilactobacillus brevis UPCCO 4873, Lentilactobacillus diolivorans UPCCO 5571, and Latilactobacillus curvatus UPCCO 6133, obtaining good results in aerobic and anaerobic conditions. The results have shown that the most versatile strain in fermenting biomass is L. brevis UPCCO 4873. Important in vitro antimicrobial activity was seen against Salmonella enterica, Listeria monocytogenes, Staphylococcus aureus and Escherichia coli. The extracts that exerted the highest antimicrobial activity (4841AE\/AN, 5571AE, and 6133AN) were assessed for the in situ antimicrobial activity against E. coli ATCC 11229. Overall, the antimicrobial activity of the extracts was concentration-dependent, with higher concentrations exhibiting bactericidal effects and lower concentrations displaying bacteriostatic effects. Extracts from fermented A. platensis have also significantly reduced the neutral lipid reservoirs, which were not observed without fermentations. The strongest lipid-reducing effect was obtained with A. platensis fermented with Levilactobacillus brevis UPCCO 4873. This work opens the possibility of developing bioactive extracts or natural preservatives from fermented microalgae to be used in novel functional beverages.<\/jats:p>","DOI":"10.3390\/beverages10040111","type":"journal-article","created":{"date-parts":[[2024,11,20]],"date-time":"2024-11-20T03:57:04Z","timestamp":1732075024000},"page":"111","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages"],"prefix":"10.3390","volume":"10","author":[{"given":"Caterina","family":"Nicolotti","sequence":"first","affiliation":[{"name":"Department of Food and Drug, University of Parma, Viale delle Scienze 49\/A, 43124 Parma, Italy"}]},{"given":"Javier","family":"Sanz Moxo","sequence":"additional","affiliation":[{"name":"Interdisciplinary Center of Marine and Environmental Research (CIIMAR\/CIMAR), University of Porto, Terminal de Cruzeiros de Leix\u00f5es, Av. General Norton de Matos s\/n, 4450-208 Matosinhos, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6534-2341","authenticated-orcid":false,"given":"Benedetta","family":"Bottari","sequence":"additional","affiliation":[{"name":"Department of Food and Drug, University of Parma, Viale delle Scienze 49\/A, 43124 Parma, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6485-7589","authenticated-orcid":false,"given":"Martina","family":"Cirlini","sequence":"additional","affiliation":[{"name":"Department of Food and Drug, University of Parma, Viale delle Scienze 49\/A, 43124 Parma, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2255-4384","authenticated-orcid":false,"given":"Valentina","family":"Bernini","sequence":"additional","affiliation":[{"name":"Department of Food and Drug, University of Parma, Viale delle Scienze 49\/A, 43124 Parma, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8207-8703","authenticated-orcid":false,"given":"Monica","family":"Gatti","sequence":"additional","affiliation":[{"name":"Department of Food and Drug, University of Parma, Viale delle Scienze 49\/A, 43124 Parma, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7476-9195","authenticated-orcid":false,"given":"Ralph","family":"Urbatzka","sequence":"additional","affiliation":[{"name":"Interdisciplinary Center of Marine and Environmental Research (CIIMAR\/CIMAR), University of Porto, Terminal de Cruzeiros de Leix\u00f5es, Av. General Norton de Matos s\/n, 4450-208 Matosinhos, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1473-9765","authenticated-orcid":false,"given":"Francesco","family":"Martelli","sequence":"additional","affiliation":[{"name":"Department of Food and Drug, University of Parma, Viale delle Scienze 49\/A, 43124 Parma, Italy"}]}],"member":"1968","published-online":{"date-parts":[[2024,11,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e35815","DOI":"10.1016\/j.heliyon.2024.e35815","article-title":"Clean-Label Alternatives for Food Preservation: An Emerging Trend","volume":"10","author":"Chauhan","year":"2024","journal-title":"Heliyon"},{"key":"ref_2","first-page":"100939","article-title":"Micro-Algae: Revolutionizing Food Production for a Healthy and Sustainable Future","volume":"15","author":"Naik","year":"2024","journal-title":"J. Agric. Food Res."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Martelli, F., Cirlini, M., Lazzi, C., Neviani, E., and Bernini, V. (2020). Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria. Foods, 9.","DOI":"10.3390\/foods9101442"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1237","DOI":"10.1007\/s11756-024-01616-6","article-title":"Microalgae-Factories as Potential Antimicrobial Agents: A Comprehensive Review","volume":"79","author":"Yarkent","year":"2024","journal-title":"Biologia"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"55","DOI":"10.3934\/microbiol.2023004","article-title":"Bioactive Compounds by Microalgae and Potentials for the Management of Some Human Disease Conditions","volume":"9","author":"Eze","year":"2023","journal-title":"AIMS Microbiol."},{"key":"ref_6","first-page":"45","article-title":"Chlorella and Spirulina Microalgae as Sources of Functional Foods, Nutraceuticals, and Food Supplements: An Overview","volume":"6","author":"Andrade","year":"2018","journal-title":"MOJ Food Process. Technol."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"101617","DOI":"10.1016\/j.algal.2019.101617","article-title":"Microalgae of Interest as Food Source: Biochemical Composition and Digestibility","volume":"42","author":"Niccolai","year":"2019","journal-title":"Algal Res."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Csatlos, N.-I., Simon, E., Teleky, B.-E., Szabo, K., Diaconeasa, Z.M., Vodnar, D.-C., Ciont (Nagy), C., and Pop, O.-L. (2023). Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage. Biomolecules, 13.","DOI":"10.3390\/biom13020245"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"e31642","DOI":"10.1016\/j.heliyon.2024.e31642","article-title":"Characterization of C-Phycocyanin Antioxidant, Anti-Inflammatory, Anti-Tumour, and Anti-HCoV-229E Activities and Encapsulation for Implementation in an Innovative Functional Yogurt","volume":"10","author":"Soliman","year":"2024","journal-title":"Heliyon"},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Wu, J.Y., Tso, R., Teo, H.S., and Haldar, S. (2023). The Utility of Algae as Sources of High Value Nutritional Ingredients, Particularly for Alternative\/Complementary Proteins to Improve Human Health. Front. Nutr., 10.","DOI":"10.3389\/fnut.2023.1277343"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Ampofo, J., and Abbey, L. (2022). Microalgae: Bioactive Composition, Health Benefits, Safety and Prospects as Potential High-Value Ingredients for the Functional Food Industry. Foods, 11.","DOI":"10.3390\/foods11121744"},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Senadheera, T.R.L., Hossain, A., and Shahidi, F. (2023). Marine Bioactives and Their Application in the Food Industry: A Review. Appl. Sci., 13.","DOI":"10.3390\/app132112088"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Alcorta, A., Porta, A., T\u00e1rrega, A., Alvarez, M.D., and Vaquero, M.P. (2021). Foods for Plant-Based Diets: Challenges and Innovations. Foods, 10.","DOI":"10.3390\/foods10020293"},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"\u00c7elekli, A., \u00d6zbal, B., and Bozkurt, H. (2024). Challenges in Functional Food Products with the Incorporation of Some Microalgae. Foods, 13.","DOI":"10.3390\/foods13050725"},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Garofalo, C., Norici, A., Mollo, L., Osimani, A., and Aquilanti, L. (2022). Fermentation of Microalgal Biomass for Innovative Food Production. Microorganisms, 10.","DOI":"10.3390\/microorganisms10102069"},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Martelli, F., Cirlini, M., Lazzi, C., Neviani, E., and Bernini, V. (2020). Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction. Foods, 10.","DOI":"10.3390\/foods10010067"},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Martelli, F., Alinovi, M., Bernini, V., Gatti, M., and Bancalari, E. (2020). Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages. Foods, 9.","DOI":"10.3390\/foods9030350"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Ricci, A., Bernini, V., Maoloni, A., Cirlini, M., Galaverna, G., Neviani, E., and Lazzi, C. (2019). Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds. Microorganisms, 7.","DOI":"10.3390\/microorganisms7120607"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1803","DOI":"10.1021\/cb4000162","article-title":"Development of a Highly Visual, Simple, and Rapid Test for the Discovery of Novel Insulin Mimetics in Living Vertebrates","volume":"8","author":"Lee","year":"2013","journal-title":"ACS Chem. Biol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"676","DOI":"10.1038\/nmeth.2019","article-title":"Fiji: An Open-Source Platform for Biological-Image Analysis","volume":"9","author":"Schindelin","year":"2012","journal-title":"Nat. Methods"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/S0023-6438(95)80008-5","article-title":"Use of a Free Radical Method to Evaluate Antioxidant Activity","volume":"28","author":"Cuvelier","year":"1995","journal-title":"LWT Food Sci. Technol."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"5554","DOI":"10.1039\/D4FO00699B","article-title":"Lactic Acid Fermented Microalgae and Cyanobacteria as a New Source of Lipid Reducing Compounds: Assessment through Zebrafish Nile Red Fat Metabolism Assay and Untargeted Metabolomics","volume":"15","author":"Martelli","year":"2024","journal-title":"Food Funct."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"211","DOI":"10.1146\/annurev-food-072023-034207","article-title":"Starter Culture Development and Innovation for Novel Fermented Foods","volume":"15","author":"Monnin","year":"2024","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.copbio.2016.11.010","article-title":"Health Benefits of Fermented Foods: Microbiota and Beyond","volume":"44","author":"Marco","year":"2017","journal-title":"Curr. Opin. Biotechnol."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Hadj Saadoun, J., Bertani, G., Levante, A., Vezzosi, F., Ricci, A., Bernini, V., and Lazzi, C. (2021). Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds. Foods, 10.","DOI":"10.3390\/foods10040707"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1077","DOI":"10.1007\/s10811-018-1602-3","article-title":"Lactic Acid Fermentation of Arthrospira platensis (Spirulina) Biomass for Probiotic-Based Products","volume":"31","author":"Niccolai","year":"2019","journal-title":"J. Appl. Phycol."},{"key":"ref_27","first-page":"160","article-title":"Probiotic Efficiency of Spirulina platensis\u2014Stimulating Growth of Lactic Acid Bacteria","volume":"4","author":"Bhowmik","year":"2009","journal-title":"World J. Dairy Food Sci."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1016\/S0168-1605(98)00151-2","article-title":"Lactic Acid Bacteria Growth Promoters from Spirulina platensis","volume":"45","author":"Parada","year":"1998","journal-title":"Int. J. Food Microbiol."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Janssen, M., Wijffels, R.H., and Barbosa, M.J. (2022). Microalgae Based Production of Single-Cell Protein. Curr. Opin. Biotechnol., 75.","DOI":"10.1016\/j.copbio.2022.102705"},{"key":"ref_30","first-page":"158","article-title":"Antipathogenic Activity Of Spirulina Powder","volume":"3","author":"Sivakumar","year":"2011","journal-title":"Recent Res. Sci. Technol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"1203","DOI":"10.15414\/jmbfs.2017.6.5.1203-1208","article-title":"Antimicrobial Activity Of Spirulina Platensis Against Aquatic Bacterial Isolates","volume":"6","author":"Elshouny","year":"2017","journal-title":"J. Microbiol. Biotechnol. Food Sci."},{"key":"ref_32","first-page":"809","article-title":"Antibacterial Properties of Spirulina Platensis, Haematococcus Pluvialis, Botryococcus Braunii Micro Algal Extracts","volume":"4","author":"Rao","year":"2010","journal-title":"Curr. Trends Biotechnol. Pharm."},{"key":"ref_33","first-page":"34","article-title":"Antimicrobial Activity of Crude Extracts of Cyanobacteria Nostoc commune and Spirulina platensis","volume":"2","author":"Shaieb","year":"2014","journal-title":"Arch. Biomed. Sci."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"101293","DOI":"10.1016\/j.jksus.2020.101293","article-title":"A Review on Microbial Degradation of Drinks and Infectious Diseases: A Perspective of Human Well-Being and Capabilities","volume":"33","author":"Shankar","year":"2021","journal-title":"J. King Saud Univ.-Sci."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Usaga, J., Acosta, \u00d3., Churey, J.J., Padilla-Zakour, O.I., and Worobo, R.W. (2021). Evaluation of High Pressure Processing (HPP) Inactivation of Escherichia Coli O157:H7, Salmonella Enterica, and Listeria Monocytogenes in Acid and Acidified Juices and Beverages. Int. J. Food Microbiol., 339.","DOI":"10.1016\/j.ijfoodmicro.2020.109034"},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Raghubeer, E.V., Phan, B.N., Onuoha, E., Diggins, S., Aguilar, V., Swanson, S., and Lee, A. (2020). The Use of High-Pressure Processing (HPP) to Improve the Safety and Quality of Raw Coconut (Cocos Nucifera L.) Water. Int. J. Food Microbiol., 331.","DOI":"10.1016\/j.ijfoodmicro.2020.108697"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"104062","DOI":"10.1016\/j.foodqual.2020.104062","article-title":"Clean Label: Why This Ingredient but Not That One?","volume":"87","author":"Maruyama","year":"2021","journal-title":"Food Qual. Prefer."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Galanakis, C.M. (2022). Natural Antioxidants and Flavorings for Clean Label Foods. The Age of Clean Label Foods, Springer International Publishing.","DOI":"10.1007\/978-3-030-96698-0"},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Bellver, M., da Costa, S.L., Sanchez, B.A., Vasconcelos, V., and Urbatzka, R. (2021). Inhibition of Intestinal Lipid Absorption by Cyanobacterial Strains in Zebrafish Larvae. Mar. Drugs, 19.","DOI":"10.3390\/md19030161"},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"Freitas, S., Silva, N.G., Sousa, M.L., Ribeiro, T., Rosa, F., Le\u00e3o, P.N., Vasconcelos, V., Reis, M.A., and Urbatzka, R. (2019). Chlorophyll Derivatives from Marine Cyanobacteria with Lipid-Reducing Activities. Mar. Drugs, 17.","DOI":"10.3390\/md17040229"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1016\/j.biortech.2018.12.059","article-title":"High Variability in Nutritional Value and Safety of Commercially Available Chlorella and Spirulina Biomass Indicates the Need for Smart Production Strategies","volume":"275","author":"Muys","year":"2019","journal-title":"Bioresour. Technol."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Liu, R., Chen, L., Wang, Z., Zheng, X., Hou, Z., Zhao, D., Long, J., and Liu, J. (2021). Omega-3 Polyunsaturated Fatty Acids Prevent Obesity by Improving Tricarboxylic Acid Cycle Homeostasis. J. Nutr. Biochem., 88.","DOI":"10.1016\/j.jnutbio.2020.108503"},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Takic, M., Pokimica, B., Petrovic-Oggiano, G., and Popovic, T. (2022). Effects of Dietary \u03b1-Linolenic Acid Treatment and the Efficiency of Its Conversion to Eicosapentaenoic and Docosahexaenoic Acids in Obesity and Related Diseases. Molecules, 27.","DOI":"10.3390\/molecules27144471"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"790","DOI":"10.37358\/RC.18.4.6201","article-title":"Oleic Acid Amides with Potential Pharmacological Effects in the Overweight Treatment","volume":"69","author":"Negut","year":"2018","journal-title":"Rev. Chim."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1111\/1751-7915.13685","article-title":"Defining How Microorganisms Benefit Human Health","volume":"14","author":"Marco","year":"2021","journal-title":"Microb. Biotechnol."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"3061","DOI":"10.1093\/jn\/nxaa323","article-title":"Should There Be a Recommended Daily Intake of Microbes?","volume":"150","author":"Marco","year":"2020","journal-title":"J. Nutr."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s00253-013-5346-3","article-title":"Anti-Obesity Effects of Gut Microbiota Are Associated with Lactic Acid Bacteria","volume":"98","author":"Tsai","year":"2014","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1007\/s13530-018-0341-9","article-title":"Lactic Acid Bacteria Isolated from Kimchi to Evaluate Anti-Obesity Effect in High Fat Diet-Induced Obese Mice","volume":"10","author":"Lee","year":"2018","journal-title":"Toxicol. Environ. Health Sci."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"145","DOI":"10.5851\/kosfa.2020.e78","article-title":"Bioconversion Products of Whey by Lactic Acid Bacteria Exert Anti-Adipogenic Effect","volume":"41","author":"Lee","year":"2021","journal-title":"Food Sci. Anim. Resour."},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"de Marco Castro, E., Shannon, E., and Abu-Ghannam, N. (2019). Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira Platensis (Spirulina). Fermentation, 5.","DOI":"10.3390\/fermentation5010028"},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Jamnik, P., Mahni\u010d, N., Mrak, A., Poga\u010dnik, L., Jer\u0161ek, B., Niccolai, A., Rutar, J.M., Ogrinc, N., Du\u0161ak, L., and Ferjan\u010di\u010d, B. (2022). Fermented Biomass of Arthrospira Platensis as a Potential Food Ingredient. Antioxidants, 11.","DOI":"10.3390\/antiox11020216"},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Stunda-Zujeva, A., Berele, M., Lece, A., and \u0160\u0137esters, A. (2023). Comparison of Antioxidant Activity in Various Spirulina Containing Products and Factors Affecting It. Sci. Rep., 13.","DOI":"10.1038\/s41598-023-31732-3"},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Rumpf, J., Burger, R., and Schulze, M. (2023). Statistical Evaluation of DPPH, ABTS, FRAP, and Folin-Ciocalteu Assays to Assess the Antioxidant Capacity of Lignins. Int. J. Biol. Macromol., 233.","DOI":"10.1016\/j.ijbiomac.2023.123470"}],"container-title":["Beverages"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2306-5710\/10\/4\/111\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T16:35:38Z","timestamp":1760114138000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2306-5710\/10\/4\/111"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,11,20]]},"references-count":53,"journal-issue":{"issue":"4","published-online":{"date-parts":[[2024,12]]}},"alternative-id":["beverages10040111"],"URL":"https:\/\/doi.org\/10.3390\/beverages10040111","relation":{},"ISSN":["2306-5710"],"issn-type":[{"type":"electronic","value":"2306-5710"}],"subject":[],"published":{"date-parts":[[2024,11,20]]}}}