Alicyclobacillus acidoterrestris, an acidothermophilic bacterium, is one of the main contaminants in the fruit industry due to its high tolerance to environmental stress and ability to form biofilms. As conventional methods of biofilm elimination may be ineffective, there is a need for safe and sustainable methods for A. acidoterrestris management. The objective of the study was to evaluate the antibiofilm activity of commercial essential oils derived from clove (Syzygium aromaticum (L.) Merr. & Perry), cinnamon (Cinnamomum zeylanicum Blume), and peppermint (Mentha piperita (L.) Huds.) against A. acidoterrestris. The effect of the essential oils on the mature biofilms of fifteen environmental A. acidoterrestris isolates subjected to variable pH values (3.0, 4.0, and 5.5), temperatures (25, 37, and 44 °C), and essential oil concentrations (0.5 MIC, MIC, and 2 MIC compared to planktonic cells) was studied. The essential oils showed significant antibiofilm activity against A. acidoterrestris isolates, with the efficiency of biofilm eradication depending on the strain and environmental parameters such as acidity, culture temperature, type, and concentration of essential oil. The greatest antibiofilm potential was observed for clove essential oil regardless of oil concentrations and environmental conditions. Cinnamon oil exhibited lower activity against the tested A. acidoterrestris strains. Peppermint essential oil showed the weakest antibiofilm ability and did not completely eradicate any strain biofilm of the tested strains. Clove and cinnamon essential oils have the potential to be effective alternatives to synthetic disinfectants directed against A. acidoterrestris grown in the form of biofilms.

Milk of lime (MOL), a suspension of calcium oxide and calcium hydroxide, is vital in the purification of sugar beet and cane juices. This study evaluates the application of Fourier Transform Near-Infrared (FT-NIR) spectroscopy combined with chemometric models—Partial Least Squares (PLS) and Principal Component Regression (PCR)—for rapid, non-destructive assessment of key MOL parameters: density, total lime content, calcium oxide availability, and sucrose content. Ninety samples were analyzed using both wet chemistry and FT-NIR. The predictive performance was assessed using the coefficient of determination (R²). High predictive accuracy was observed for density (PLS: R² = 0.8274; PCR: R² = 0.8795) and calcium oxide availability (PLS: R² = 0.9035; PCR: R² = 0.9115). Total lime content showed moderate accuracy (PLS: R² = 0.7748; PCR: R² = 0.7983), while sucrose content exhibited low predictive power (PLS: R² = 0.2312; PCR: R² = 0.3747). The weak performance was noted for %CaO (PLS: R² = 0.4893; PCR: R² = 0.2409), likely due to spectral overlap and matrix complexity. Despite these challenges, FT-NIR remains a viable, reagent-free method for monitoring MOL, with the potential to enhance process control in the sugar industry. Future work should focus on refining calibration strategies and addressing spectral interferences to improve predictive accuracy for complex matrices.

Flocs, visible particles formed in sugar-sweetened beverages, reduce clarity and consumer acceptance of products. Their presence can be caused not only by different types of trace impurities in the sugar but also by interactions among beverage components. In this review, scientific reports on acid beverage flocs (ABFs) and alcohol flocs are summarized, the main pathways for their formation are described, and practical options for detecting them and preventing their formation in beverages are compiled. Using Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) 2020 and related guidance, literature searches of Scopus, Web of Science (WoS), PubMed, Food Science and Technology Abstracts (FSTA), CAB Abstracts, and International Commission for Uniform Methods of Sugar Analysis (ICUMSA) resulted in the inclusion of 56 studies. In various types of beverages, complexes formed between proteins (Ps) and polyphenols (PPs) often initiate haze and floc formation, while polysaccharides (dextran, pectin, and starch), silica or silicates, and inorganic ions influence charge balance, particle bridging, and floc growth rate. Ethanol in alcohol beverages can further destabilize colloids and promote aggregation. For beet sugars, saponin–protein interactions are a likely pathway for the formation of ABF, but the available evidence is not consistent. In cane sugars, the reported roles of proteins, polysaccharides, silica, and starch in floc formation vary considerably between studies. For quality assurance, ICUMSA floc tests (GS2-40 and GS2-44) should be complemented by turbidity or haze measurement and colloid characterization such as light scattering, ζ–potential, and infrared IR-based analytical methods supported by chemometrics. Risk mitigation works best as a two-level strategy that combines impurity removal during sugar production and stabilization steps in beverage formulation and storage, including the use of clarification agents and control of pH, temperature, ionic strength, and oxygen exposure. Standardized reporting and validation of rapid predictors against ICUMSA benchmarks remain essential.