Bottled mineral water is distributed globally through complex supply chains, making it available far beyond its bottling plants. In low-viscosity food matrices, invisible changes may occur due to shaking. The primary purpose of this research was to investigate the potential correlation between the intensity of mechanical agitation and the number of detectable microorganisms in bottled mineral water. The simulation of dynamic mechanical vibration was conducted using both time-accelerated and real-time tests. Freshly bottled natural mineral water and commercially available mineral water brands from different bottling locations and times were subjected to random vibration at three intensities as specified by the ASTM D-4169-16 standard, which simulates road transport on semi-trailer trucks. The study investigated the specific growth rate, the generation time, and the maximum cell numbers of microorganisms. The quantitative PCR (qPCR) technique was used to determine and compare the concentrations of microbes. Dynamic mechanical vibration affected the microbiome of mineral waters, influencing growth rates and generation times. In the case of waters from different bottling locations and times, the specific growth rate varied significantly for each water and for each intensity. This finding demonstrates that the microbiome composition of the water source and the interaction between microbes influence the response to mechanical impact. The time-accelerated test was shown to be suitable for analyzing the reaction of the microbiome of the tested matrix to the intensity and duration of vibration. The applied test protocol enabled the monitoring of changes in cell numbers by qPCR. All three intensities of the time-accelerated method were effective in testing the effects of real-time mechanical agitation on the microbiome.

BACKGROUND: Microbiological status and stability are important in mineral waters because of increased global demand. An increase in distribution and supply chains has led to prolonged periods of transportation, causing microbiological changes. Therefore, this study examines the effect of vibration on mineral water quality. Freshly bottled and previously sterilized mineral waters inoculated with microbes isolated from freshly bottled water were tested. The water samples were exposed to random vibration using ASTM (D4169) truck level I, II and III standard vibration protocol for truck transportation at 4 × 1 h at 22 ± 1 °C. After agitation their microbiological status was determined.RESULTS: Under the influence of low‐intensity mechanical impact, the growth rate of autochthonous species in the freshly bottled natural mineral water tripled (μ_control = 0.036 h⁻¹, μ_vibrated = 0.093 h⁻¹) and that of allochthonous species doubled (μ_control = 0.035 h⁻¹, μ_vibrated = 0.069 h⁻¹). The latter was also observed in the case of high‐intensity vibration (μ_control = 0.102 h⁻¹, μ_vibrated = 0.200 h⁻¹). The effect of the medium intensity of the standard was manifested in the delay in microbial growth.CONCLUSION: The impact of transportation vibrations on microbiological status changes in mineral water could be observed when subjected to vibration. The native and allochthonous species of mineral water respond differently to changes in intensity. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Mineral water consumption increased dramatically in the last 30 years. One reason for this change lies in the changing consumer behaviour: consumers are increasingly recognizing the importance of healthy nutrition and appreciate the beneficial nutritional physiological properties of mineral water. Local mineral water harmonizes well with imported waters. Bottled mineral water may travel several hundred kilometres until it reaches consumers. In the present study, the dynamic mechanical vibration caused by transporting on public roads was simulated in laboratory vibration tests then samples were subjected to microbiological examinations in compliance with legislations currently in force. Due to this vibration, the initial microbe count increased by two orders of magnitude, while after terminating the 4-hour mechanical action it decreased gradually. Growing dynamics of microbes constituting the total germ count at 22 °C and 37 °C were almost similar.

This study developed and evaluated vegetable-based, inulin-enriched ice creams. A questionnaire (n = 295) was followed by sensory testing (n = 70) of three prototypes – mint-lemon zucchini, orange-carrot, and dark chocolate-sour cherry beetroot – and texture/melting analyses. Willingness to try was high (89 %) despite low awareness (22 %); mango-carrot was the most appealing prospective flavour (63 %). In sensory tests, mint–lemon zucchini achieved the best overall impression (~75 % preference). Overrun ranged 8.7-25.7 %, indicating relatively dense, low-air products. Melting behaviour reflected fibre/solids: beetroot melted slowly with a gel-like residue, carrot melted faster, and zucchini was intermediate. Vegetable-based ice creams thus appear a realistic market alternative – especially for women aged 20-29 – provided that launch strategies emphasise tasting and clear education (inulin as a natural dietary fibre). Technologically, target mouthfeel can be achieved by tuning total solids/fibre/fat and emulsifier–stabiliser levels.