Unmanned aerial vehicles (UAVs) with multispectral sensors are transforming precision viticulture by enabling detailed monitoring of vineyard variability. Vegetation indices such as NDVI, NDRE, GNDVI, and SAVI are widely applied to estimate vine vigor, canopy structure, and water status. Beyond agronomic traits, UAV-derived indices can inform grape composition, including sugar content (°Brix), total phenolics, anthocyanins, titratable acidity, berry weight, and yield variables measurable in the field or laboratory to validate spectral predictions. Strengths of UAV approaches include high spatial resolution, rapid data acquisition, and flexibility across vineyard blocks, while limitations involve index saturation in dense canopies (e.g., Merlot, Cabernet Sauvignon), environmental sensitivity, and calibration requirements across varieties and phenological cycles. Integrating UAV data with ground-based measurements (leaf sampling, yield mapping, proximal or thermal sensors) improves model accuracy and stress detection. Abiotic stresses (water deficit, nutrient deficiency) can be distinguished from biotic factors (pest and fungal infections), supporting timely interventions. Compared to manned aircraft or satellite platforms, UAVs offer cost-effective, high-resolution imagery for precision vineyard management. Future directions include combining UAV indices with machine learning and data fusion to predict grape maturity and wine quality, enhancing decision-making in sustainable viticulture and precision enology.

This review evaluated the impact of emerging non-thermal technologies, such as high hydrostatic pressure (HHP), ultrasound (US), and pulsed electric fields (PEF), on the properties of fermented beverages. According to the information gathered, HHP improves cellular integrity and antioxidant activity of beverages, while US enhances nutrient release and improves the nutritional profile by increasing peptide content and cell viability. For its part, PEF accelerates fermentation and enhances the accumulation of bioactive compounds, which improves the sensory quality of the product. Despite their potential, the industrial implementation of these technologies faces several challenges, including technical limitations, economic constraints, and issues related to consumer acceptance. Consequently, further research is required to optimize processing parameters and address these obstacles. Overall, these technologies represent a promising approach for developing high-quality fermented beverages that meet the growing demand for health benefits and environmental sustainability.

This research analyzed, optimized and modeled the inactivation kinetics of pathogenic bacteria (PB1: Escherichia coli O157:H7 and PB2: Listeria monocytogenes) and determined the microbiological safety of tomato juice processed by UV-LED irradiation and heat treatment. UV-LED processing conditions were optimized using response surface methodology (RSM) and were 90% power intensity, 21 min and 273–275 nm (251 mJ/cm²) with R² > 0.96. Using the optimal conditions, levels of PB1 and PB2 resulted a log reduction of 2.89 and 2.74 CFU/mL, respectively. The Weibull model was efficient for estimating the log inactivation of PB1 and PB2 (CFU/mL). The kinetic parameter δ showed that 465.2 mJ/cm² is needed to achieve a 90% log (CFU/mL) reduction in PB1 and 511.3 mJ/cm² for PB2. With respect to the scale parameter p > 1, there is a descending concave curve. UV-LED-treated tomato juice had an 11.4% lower Listeria monocytogenes count than heat-treated juice on day 28 (4.0 ± 0.82 °C). Therefore, UV-LED technology could be used to inactivate Escherichia coli O157:H7 and Listeria monocytogenes, preserving tomato juice for microbiological safety, but studies are required to further improve the inactivation of these pathogens and analyze other fruit and vegetable juices.

This study explored the production of a fermented beverage using Huiro negro (Lessonia spicata), a brown seaweed, as a substrate. The cellulosic saccharification (CS) process was optimized via response surface methodology, identifying that the best conditions were 60 U/g of enzyme at 60 °C for 1.9 h, yielding 2.5 g/100 g of reducing sugars. The resulting hydrolysate was fermented with Lactobacillus spp. for 48 h at 30 °C and compared with a non-saccharified control. The beverage’s proximate composition, total phenolic content (TPC), flavonoid content (TFC), antioxidant capacity (AC), and Lactobacillus spp. viability over 16 days of storage at 4 °C were assessed. CS-treated samples showed a progressive increase in TPC, reaching 126.59 ± 5.58 mg GA/L, which correlated with higher AC. However, no significant differences (p > 0.05) were observed in TPC and AC between saccharified and non-saccharified beverages. Notably, the CS-treated beverage achieved significantly higher (p < 0.05) Lactobacillus spp. counts (10⁹ CFU/mL) compared to the control (10⁷ CFU/mL), maintaining viability throughout storage. While further research is needed to confirm bioavailability and gut health effects, these findings shows that enzymatic saccharification substantially improves fermentation performance and functional properties in Lessonia spicata-based beverages.

Huiro negro (Lessonia spicata) is a brown alga with potential in the food, nutraceutical, and pharmaceutical industries. This study evaluated its convection drying at 30, 40, and 50 °C (2 ± 0.1 m/s; 83% RH), analyzing the kinetics using nine mathematical models. The Midilli–Kucuk model showed the best fit (R² = 0.999). Drying at 50 °C significantly increased the fucoxanthin content (p ≤ 0.05) but had the highest energy cost (7.20 USD/kg). In contrast, 30 °C achieved the highest thermal efficiency (48.73%) and lowest cost (5.37 USD/kg), although with the lowest total phenolic compound (TPC) content. TPC was highest at 40 °C, while antioxidant capacity decreased to 30 °C and 40 °C, partially recovering at 50 °C. Higher temperatures also increased protein, fiber, and carbohydrates, while ash decreased. Tests on gastric cell lines (AGS and GES-1) showed low cytotoxicity at doses ≤ 1 mg/mL, with reductions in viability at concentrations ≥ 10 mg/mL. Overall, the extracts showed good biocompatibility at low doses and outstanding functional properties, especially after drying at 50 °C. The results show that the drying temperature significantly influences the nutritional and functional quality of L. spicata, favoring its use in functional foods.