Influence of Various Hydrocolloids on Suspension Stability of Chia Seeds (Salvia hispanica L.) in Mango Beverage and Mango Flavored Beverage

With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds;evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of suspension chia seeds in beverage during storage at ambient temperature for six months. Viscosity, color, zeta potential, suspension of seeds and organoleptic properties were evaluated. Results showed that chia seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the sample which scored highest for overall acceptability compared to the other samples of beverages. Results indicated that using chia seeds with the addition of 0.05% low acyl gellan gum led to the production of fortified mango beverage and mango flavored beverage with high stability for six months.

Semi-Automated Enzymatic Determination of Ethanol in Beverages: Collaborative Study for RIDA®CUBE Ethanol

Easy and quick methods to quantify ethanol reliably in beverages are always important. In 2022, the EnzytecTM Liquid Ethanol test kit was approved as AOAC Official MethodSM 2017.07 Final Action after a collaborative study was conducted with different beverages such as kombucha, juices, and beer. During set-up of this collaborative test, small sized companies asked to include the RIDA®CUBE Ethanol/RIDA®CUBE SCAN device since it is easy to use, suitable for a few samples only and contains the identical reagents as the EnzytecTM Liquid system. It is applicable to quantify ethanol in diluted kombucha, fruit juices, and alcohol-free beer samples around 0.5% alcohol-by-volume within 12 min. The overall relative reproducibility standard deviation across a wide concentration range for kombucha, was calculated to be 6.29%. Analysis of juices and beer showed an overall higher variation with an estimated overall RSD(R) value by regression of 14.4%. The data obtained by this collaborative study show that the RIDA®CUBE Ethanol in combination with the RIDA®CUBE SCAN device is suitable to quantify ethanol from matrices representing important alcohol-free liquid food categories.

Effectiveness of an amino acid beverage formulation in diarrheapredominant irritable bowel syndrome:A pragmatic real-world study

BACKGROUND Amino-acid based medical foods have shown promise in alleviating symptoms of drug induced gastrointestinal side effects;particularly,diarrhea-predominant symptoms.Irritable bowel syndrome(IBS)is a gastrointestinal disorder that affects up to 9% of people globally,with diarrhea predominant IBS(IBS-D)being the most prevalent subtype.Further trials are needed to explore potential added benefits when integrated into standard care for IBS-D.AIM To assess the effectiveness of an amino acid-based medical food as an adjunct to standard of care for adults with IBS-D.METHODS This is a pragmatic,real world,open label,single arm study comparing a 2-week baseline assessment to a 2-week intervention period.One hundred adults,aged 18 to 65 years,with IBS-D,according to Rome IV criteria,were enrolled after completing a 2-week baseline assessment period and received a 2-week supply of an amino acid based medical food which was consumed at home twice daily on top of their standard of care.The primary outcome was an assessment of tolerability after 2-weeks of consumption,while secondary outcomes included changes in stool consistency(Bristol Stool Form Scale),severity of abdominal pain&discomfort,symptoms of urgency,Global Improvement Survey(GIS),and the IBS severity scoring system(IBS-SSS).RESULTS The test product was well-tolerated as each participant successfully completed the full 14-day trial,and there were no instances of dropouts or discontinuation of the study product reported.Forty percent of participants achieved a 50% or more reduction in the number of days with type 6-7 bowel movements(IBS-D stool consistency responders).Fifty-three percent of participants achieved a clinically meaningful reduction of 30% in mean weekly pain scores,and 55%experienced the same for mean weekly discomfort scores(IBS-D pain and discomfort responders).Participants experienced a mean-109.4(95% confidence interval:-130.1,-88.8)point reduction on the IBS-SSS and 52% experienced a minimally clinically important difference of>95 points.An IBS-SSS category shift from severe to moderate or mild occurred in 69% of participants.For functional symptoms,76% of participants reported symptom relief on the GIS.CONCLUSION The amino acid-based medical food was well-tolerated,when added to the standard of care,and demonstrated improvements in both overall IBS symptom severity and IBS-D symptoms within just 2 wk.

Report on Childhood Obesity in China (9): Sugar-sweetened Beverages Consumption and Obesity

Objective To explore the associations between sugar-sweetened beverage （SSB） consumption and obesity as well as obesity-related cardiometabolic disorders among children in China. Methods A total of 6974 （boys 3558, girls 3412） children aged 6-13 years participated in the study. Each participant’s height, weight, waist circumference, fasting glucose, triglycerides, total cholesterol, high- density lipoprotein cholesterol, and low-density lipoprotein cholesterol were measured. The type of beverage consumption was determined using a self-administered questionnaire. Results SSBs were consumed regularly by 46.1% of the children. The prevalence [adjusted odds ratio （95% confidence internal （CI）] of obesity was 7.6% [as the reference group （ref.）], 10.1% [1.36（1.07, 1.74）], and 11.6% [1.46（1.21, 1.75）], among children who regularly drank milk, other beverages and SSBs, respectively. Regularly drinking SSBs elevated the likelihood of abdominal obesity [adjusted odds ratio （95% CI）： 1.36 （1.17, 1.59）]. The prevalence [adjusted odds ratio （95% CI）] of obesity among children who regularly drank sports/caloric beverages, carbonated beverages, sweet tea, and plant protein beverages was 16.8% [2.00（1.31, 3.07）], 12.7% [1.52（1.23, 1.88）], 11.5% [1.52（1.18, 1.95）], and 10.4% [1.41（1.03, 1.94）], respectively, which was higher than that of regular milk drinkers [7.6 % （ref.）]. The prevalence [adjusted odds ratio （95% CI）] of abdominal obesity among children who regularly drank sweet tea, fruit/vegetable juices, and carbonated beverages was 17.7% [1.55（1.26, 1.90）], 16.2% [1.36（1.09, 1.70）], and 15.3% [1.24（1.03, 1.50）], respectively, which was much higher than that of regular milk drinkers [12.8% （ref.）]. Conclusions Regular SSB consumption was positively related to obesity and abdominal obesity. This relationship should be investigated further using a longitudinal study design.

Chemical,Sensorial and Rheological Properties of a New Organic Rice Bran Beverage

Rice bran is a solid residue from rice polishing that is used in animal nutrition and rice oil production. Cultivation conditions with agro-toxics, lipids instability, and tendency for mycotoxin contamination restrict its application in human nutrition. Therefore, organic agriculture is an alternative to use the properties of rice bran. Rice bran beverage is a new cereal product from organic rice. This work presents the preliminary results of the chemical and rheological studies of a bath pasteurized rice bran beverage. Compared with integral defatted milk, soy extracts, and brown rice low-fat milk, the rice bran beverage studied in this work presents itself as an important source of minerals and unsaturated lipids. All essential amino acids were found in this product. Glutamic and aspartic acids were predominant. Bath pasteurization at boiling water temperature for 15 and 30 min was adequate for microbiological safety. Refrigeration storage for 20 days, evaluated by pH and acidity variations, was ideal for assessment of the beverage conservation time. The beverage viscosity was of the Newtonian standard behavior, and its viscosity during storage was not a good parameter to evaluate shelf life. Sensory preference tests showed positive perspectives for this new beverage.

Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation

The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate its potential as a novel starter in beverage fermentation in vitro.Starmerella davenportii Do18 was characterized for its cholesterol reduction;growth at different conditions such as temperatures(25,30,37 and 42◦C),low pH(1.2,1.5,2.03.0,and 7.0),bile salts(0%,0.25%,0.5%,1%and 2%)high-sucrose stress(2%,10%,20%,40%and 60%);and in-vitro survival in gastric and intestinal environments.Results showed that the yeast strain has a cholesterol-lowering capacity of 45%±2%,grew at temperature of 37◦C and is resistant to pH 1.5,2%bile and 40%sucrose solution,could survive in simulated gastric and intestinal environments.The physicochemical characteristics of the fermented beverages were also evaluated,which indicated that the yeast has pH reduction capacity and can produce organic acids and volatile compound such as 2-phenylethanol.Furthermore,the fermented beverage also has high total phenolics and flavonoids content and showed great antioxidant and antimicrobial activities.Therefore,the findings of this research provide strong evidence that S.davenportii Do18 has good fermentation properties,can be a potential starter in food and beverage fermentation.

HPLC Determination of Ascorbic Acid Using Luminol-Cu(Ⅱ) Chemiluminescence-Application to the Analysis of Juice Beverage

The chemiluminescence (CL) of luminol-Cu(Ⅱ) was applied to HPLC determination o f ascorbic acid, which was separated by a C 18 reverse-phase column with a mobile phase of 0.25 mol/L HAc. The eluted ascorbic acid was mixed with 0.3 mmol/L l um inol and 0.05 mol/L CuSO 4. The light emission from the reaction of Cu(Ⅱ) oxi diz ed ascorbic acid and luminol was detected by a modified luminometer. The detecti on limit was 3.6×10 -6 mol/L for ascorbic acid at a S/N ratio of 3, and the linea r calibration range was 2×10 -4\| 2×10 -3 mol/L. The relative standard deviation for 5 replicate injections of 1×10 -3 mol/L ascorbic acid was calculated as 4.3 % . The method was successfully applied to determination of ascorbic acid in juice beverage.

Analysis on the Stability of Dendrobium Polysaccharides in Simulated Beverages

[ Objective ] This study aimed to investigate the stability of Dendrobium polysaccharides in simulated beverages, thus providing theoretical basis for further development of Dendrobium beverages. [ Method] The prepared simulated Dendrobium juice beverages and extracted Dendrobium polysaccharides were added into wine and Chinese liquor and treated under different pH, temperature and light conditions to determine changes in Dendrobium polysaccharide content. [ Result] Dendrobium polysaccharides exhibited high stability in beverages under neutral pH, room temperature, dark conditions. [ Conclusion] Dendrobium polysaccharides can be used for the development of Dendrobium beverages.

Influences of Randomly Distributed Wall Thickness of Beverage Can on Its Strength and Stiffness

This paper describes the research undertaken on the strength and stiffness of fluctuation on the wall thickness of steel beverage cans using the Monte Carlo stochastic finite element method. Sample distributions were firstly assumed and then proven using the data observations of the wall thickness, the APDL language was then applied, and the stresses and displacements of the can were calculated by using the ANSYS software. It is concluded that the structural reliability of a steel making beverage can be estimated accurately.

Study on the Antioxidation of the Compound Beverage of Winter Jujube and Peanut Meal

[Objective]The aim was to study the antioxidative index of the compound beverage of winter jujube and peanut meal,discuss the impact of the storage conditions on its antioxidative activity and provide theoretical basis for the utilization of winter jujube and peanut meal resources.[Method]A kind of compound beverage was prepared with winter jujube and peanut meal,and its antioxidative activity was detected and its best storage conditions were determined.[Result]The capacity of the compound beverage stored for 20 d to scavenge·OH,DPPH·and nitroso was the highest at freeze conditions,then followed by the refrigeration conditions,room temperature storage and sunlight.The total reducing capacity of the products was the highest under freezing conditions while the lowest under sunlight when some active components were destroyed.[Conclusion]It is the best to store the compound beverage of winter jujube and peanut meal at freeze conditions and better at the refrigeration conditions.The storage of compound beverage should avoid direct sunlight.

Research on the Production Process of Apple Clear Juice Beverage

[Objective] The study aimed to determine the formula and production process of apple clear juice beverage. [Method] Concentrated apple juice was used as the raw material in this experiment, apple clear juice beverage was produced through dilution, blending, color protection, sterilization and other key processes. By using orthogonal test, the best formula of the apple clear juice beverage was determined, and then the color protection effects of three color protection agents Cys, NaHSO3 and VC on the apple clear juice beverage were compared. [Result] The best formula of the apple clear juice beverage was composed of 0.15% citric acid, 0.20% sodium citrate, 0.06% tannic acid, 6% white sugar and 16% concentrated apple juice. Besides, there was a big difference among the three kinds of color protection agents (Cys, NaHSO3 and VC) in the color protection effects on the apple clear juice beverage. Considering the quality safety of the product, 0.60% VC was chosen as the best color protection agent. [Conclusion] The research could provide theoretical references for using concentrated apple juice to produce apple clear juice beverage.

Bioavailability and Solubility of Different Calcium-Salts as a Basis for Calcium Enrichment of Beverages

Background: When usual calcium consumption patterns were analysed most people in the U.S. and Europe consume less than the recommended daily allowance. Supplements and fortified foods offer alternative and additional sources of calcium to traditional food. Calcium carbonate is the most common supplement but it is less soluble in water and, therefore, not suitable for enrichment of beverages. New organic calcium salts have a better solubility but less is known about their bioavailability. In the present study, we assessed the solubility and bioavailability of the new organic calcium salts, calcium lactate citrate and calcium lactate malate, in comparison to the traditional supplements, calcium carbonate and calcium gluconate. Design: Randomized, single-blind, four way cross-over study comparing single doses of 500 mg calcium in the form of four different calcium-salts. Subjects were advised to consume 25 μg vitamin D3 daily two weeks prior to the start of the study and during the whole study period. Subjects: 20 healthy young men, Methods: Blood samples were drawn immediately before and 2, 4, 6, 8, 12 and 24 h after ingestion of the calcium preparation. Concentration of total calcium and intact parathyroid hormone were measured in the serum. Urine was collected at baseline and during the intervals 0-3, 3-6, 9-15 and 15-24 h and excretion of calcium, sodium and creatinine was examined. Results: The tested new salts were easily water soluble, significantly better than calcium gluconate. Calcium carbonate is almost insoluble. The bioavailability of the four different calcium salts was found to be almost identical. The maximum total serum calcium increased by 7.6 % two hours after ingestion calcium lactate citrate, by 7.4 % after calcium lactate malate, by 5.5 % after calcium carbonate, and by 5.8 % after calcium gluconate. Intact parathyroid hormone concentration showed the expected depression for calcium lactate citrate, calcium lactate malate and calcium carbonate, whereas the serum level was significantly higher after ingestion of calcium gluconate. Conclusion: Given an almost equivalent bioavailability of the four tested calcium salts, we conclude that the new salts calcium lactate citrate and calcium lactate malate are well suited for fortification of beverages and thus to increase the average daily calcium intake.

A Comparison of Selected Phytochemical and Antioxidant Potential of Two Tea Beverages

Herbal teas have been used as medicinal aids for centuries to treat a myriad of illnesses and have also been suggested to function in chemoprevention. Having numerous phytochemicals, the purported health benefits of herbal teas may be due to their antioxidant potential. Herbal tea blends infused with spices are increasing in popularity in U.S., and preliminary studies suggest the synergistic effects of combining herbal teas and spices. Some teas that are increasing in popularity include raspberry leaf, strawberry leaf, and hibiscus. The objectives of this study were to determine the antioxidant capacity of tea beverages (herbal (HT) (functional yogurt-based beverage-new product) and Chai (CT) (store bought) and to determine consumer preferences of tea beverages (HT and CT). Total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity by 1,1-diphenyl-2-picryhydrazyl (DPPH), trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) were evaluated in methanolic and aqueous beverage extracts. A functional yogurt-based beverage (HT) was developed and sensory analysis was also conducted using a 5-point hedonic scale comparing consumer preference of HT or CT beverages. The highest phenolic content was observed in CT aqueous extracts (AQ) (500 mg GAE/g), all other extracts had significantly (P ≤ 0.05) lower phenolic content. CTAQ had significantly (P ≤ 0.05) higher flavonoid content compared to all other extracts (1.7 mg CAE/g). The highest DPPH radical scavenging activity was observed in HT methanolic extracts (ME) (44.48% inhibition). The lowest DPPH radical scavenging was observed in HTAQ (21.88% inhibition). Approximately 61% of sensory panelists gave the yogurt-based developed product a rank of 4 or greater (on a 5-point hedonic scale) with 41% of panelists preferring the HT beverage over CT beverage. The results of this study suggest that a combination of herbal teas and spices may benefit consumers by improving their antioxidant status and may have potential as a functional-beverage.

Development of a Soy-Based Synbiotic Beverage

Nowadays consumers seek foods that not only provide basic nutrition but also contain compounds that contribute to health. Thus, different products have been designed to meet this demand, especially those with probiotic and prebiotic characteristics. This study aimed to evaluate different formulations of a soy-based synbiotic beverage. The composition and process conditions were defined using a Placket & Burman factorial design in which the independent variables were process temperature, concentrations of the soy hydrosoluble extract and fructooligosaccharides (FOS) and the initial concentration of the probiotics Bifidobaterium longum, Lactobacillus acidophilus, Lactobacillus paracasei subsp. Paracasei, Lactobacillus rhamnosus. Changes to the product by addition of sucrose, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus were also studied. Response parameters were: pH, cell concentration (plate counting), and quantification of fructooligosaccharides, acetic acid and lactic acid. The specific growth rate (μx) and change in cell count (Δx) were determined in each formulation. The soybean hydrosoluble extract was considered a good substrate for beverage production;FOS had a greater effect at lower concentrations. At the end of all fermentation tests the total probiotic count was greater than 7 log CFU/mL, meeting the legal requirements of a functional food. Lower temperatures were better for the growth of probiotics. The addition of sucrose resulted in a lower consumption of FOS by the fermenting microorganisms, while the presence of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus represented little change concerning the evaluated characteristics. Therefore, according to the results of this study, the production of a soy-based symbiotic fermented beverage can be performed using soybean hydrosoluble extract at 10% (w/v), fructooligosaccharides at about 3% (w/v), sucrose at 12% (w/v), and the process temperature should be maintained at 35℃. Initial probiotic concentrations need not exceed 5 × 106 CFU/ml.

Suppressive effects of saliva against enamel demineralization caused by acid beverages

This study aimed to clarify the ability of the buffer systems of saliva to inhibit enamel demineralization after intake of an acid beverage. In the first experiment, titrable acidity tests were carried out. Ten milliliters of saliva stimulated by chewing gum base was obtained from 10 healthy adult subjects and the pH of each saliva sample was measured. The beverages used for the experiment were a carbonated soft drink (pH 2.2), a sports drink (pH 3.5), and 100% orange juice (pH 3.8). Distilled water adjusted to the pH of each saliva sample was used as a control. In the second experiment, the suppressive ability of saliva against enamel demineralization was quantitatively analyzed using quantitative light- induced fluorescence (QLF). Aliquots of stimulated saliva obtained from a subject were mixed with 15 ml of 100% orange juice in saliva:orange juice ratios of 1/30, 1/15, 1/10 and 1/5, and bovine teeth were soaked for 24 hours in the solutions. The △Q of the QLF analyses of the enamel was then measured. The lowest titrant volume which reduced the pH of the initial saliva (7.7 on average) to pH 5.4 was that of the orange juice. No relationship was found between the buffer capacity and the pH of the acid beverages. From the QLF measurement, the saliva-orange juice group showed a significantly decreased amount of enamel demineralization (p < 0.01 at 20% level) compared with the distilled water-orange juice group. In conclusion, saliva acts as a buffer to suppress enamel demineralization caused by low-pH beverages.

Corrosion Process Detection of Tinplate in Deaerated Functional Beverage by EIS

The corrosion process of tinplate in deaerated functional beverage was investigated by using electrochemical impedance spectroscopy (EIS) combined with scanning electron microscopy (SEM) and energy dispersive spectroscopy (EDS) techniques. The results reveal that the uncoated tinplate shows a poor corrosion resistance and the corrosion type is detinning. During the initial stage of immersion, EIS spectrum consisted of two capacitance arcs with obvious time-constant dispersion effect, which was attributed to the two-dimensional and three-dimensional inhomogeneous distribution of the electrode surface. With the increase of immersion time, the capacitance arc of high frequency shrunk and degenerated, due to the corrosion of tin coating. The pore resistance of tin coating and the charger transfer resistance of substrate, which are determined from the electrochemical equivalent circuit, can be used as the indicators of tinplate corrosion process. The decrease of the pore resistance of tin coating indicates that the corrosion degree of tin layer becomes more severe, whereas the decrease of the charger transfer resistance of substrate implies that the corrosion degree of steel substrate also becomes more severe as the immersion time prolongs.

Uncovering Consumer Mindsets Regarding Raw Beverages

Nutritional fads in the health and fitness world are constantly changing. Each new craze has its believers and critics. For the consumer, “what to believe” becomes a topic filled with uncertainty. This paper presents a systematic approach to understanding what consumers believe about the health messaging of “raw beverages”. The paper presents both substantive results from US consumers, as well as demonstrates a general approach by which researchers can more deeply understand the consumer mind with respect to the specifics of health and wellness issues.

Correlation between Non-Alcoholic Beverage Consumption and Alcohol Drinking Behavior among Japanese Youths

The purpose of this study was to investigate the correlation between the consumption of non-alcoholic beverages (such as non-alcoholic beer, non-alcoholic cocktails, and non-alcoholic wine) and alcohol drinking behavior among Japanese youths. Data from the Japan Youth Risk Behavior Survey 2011 were analyzed. The study subjects were 9775 high school students (5026 males and 4749 females) randomly selected from the 10th to the 12th grade in 102 high schools throughout Japan. The results indicated that the percentage of youths who had consumed non-alcoholic beverages was 25.8% among males (11.5%: “one time”;14.3%: “two or more times”) and 26.1% among females (12.2%: “one time”;13.9%: “two or more times”), which suggested that at least one in four Japanese high school students had consumed non-alcoholic beverages. Those students that had consumed non-alcoholic beverages were at a significantly higher risk for alcohol-related behaviors, including “ever drank alcohol”, “current alcohol use”, “current frequent alcohol use”, and “chugging”, when compared with students who had never consumed non-alcoholic beverages. The risk for alcohol-related behaviors was higher for students who had consumed non-alcoholic beverages two or more times than for those who had consumed them one time. Specifically, the odds ratio for “ever drank alcohol” in the “one time” group was 5.16 (95% CI: 4.22 - 6.30) for males and 4.27 (95% CI: 3.53 - 5.16) for females, while it was markedly high for those in the “two or more times” group, with males at 9.78 (95% CI: 7.88 - 12.14) and females at 7.59 (95% CI: 6.20 - 9.29). The results of this study suggest that it is necessary to continuously ascertain the prevalence of non-alcoholic beverage consumption among Japanese youths. In addition, alcohol drinking prevention in youths requires attention be paid not only to their consumption of alcoholic beverages, but also to their consumption of non-alcoholic beverages.

Application of Alternative Technologies for Elimination of Artificial Colorings in Alcoholic Beverages Produced by <i>Citrus medica</i>and Potential Impact on Human Health

In the present study elimination of chemical colorings in the alcoholic beverages produced by extraction of citron (Citrus medica) fruits and leaves as an alternative to the distillation method, which is currently used in industrial practice and requires addition of synthetic additives, was examined. Additionally, the volatile compounds of citron alcoholic beverages produced by both methods in association with potential antioxidant and anticancer properties were investigated. The results showed that no addition of artificial pigments was required in the novel citron beverages, as color intensity was similar to the commercial products. The most important compounds identified by solid phase microextraction and gas chromatography/mass spectrometry analysis were esters, alcohols, carbonyl compounds, acetals and terpenes. Although all products contained significant amounts of terpenes, which have been proposed as efficient antioxidant and anticancer agents, the highest concentration was determined in the alcoholic beverage produced by 4-fold extraction of citron leaves. Principal component analysis indicated that the production method affected significantly the volatile composition of the products. Finally, the potential of novel functional alcoholic beverages in promotion of human health is highlighted and assessed.

Effects of Lemon Beverages on Bone Metabolism and Bone Mineral Density in Postmenopausal Women: A Double-Blind, Controlled Intervention Study with Ca-Supplemented and Unsupplemented Lemon Beverages

The aim of the present study was to elucidate how bone metabolism and bone mineral density are affected by the consumption of a lemon juice-containing calcium (Ca)-enriched beverage. The efficacy of this investigational product was evaluated in postmenopausal women during five months of continuous intake (intervention). This was a randomized, controlled trial. Eighty-three subjects were assigned to three groups. Using a double-blind format, the first two groups received a Ca-supplemented lemon-juice (lemon) beverage (LECA) or a Ca-unsupplemented lemon-juice (lemon) beverage (LE). The third group (control) received no intervention. Each subject in the LECA and LE groups consumed one bottle (290 mL) of their assigned investigational product every day for five consecutive months. After five months of intervention, the gain in bone mineral density at the lumbar spine was significantly larger in the LECA and LE groups than in the control group. In the femur, subjects in the LECA group gained significantly more bone mineral density than the control subjects. The largest gain in bone mineral density at the lumbar spine was observed in the LECA group. As for the concentrations of the bone resorption marker tartrate-resistant acid phosphatase 5b (TRACP-5b), subjects in the LECA group had significantly lower values than those in the control group. Similarly, when compared with the LE and control groups, a significant decrease was detected in the LECA group in the concentrations of the bone formation markers, bone alkaline phosphatase (BAP) and osteocalcin (OC). In postmenopausal women, continuous consumption of Ca-supplemented lemon beverages improved the absorption of Ca and inhibited bone resorption. This likely blocked the function of osteoblasts and led to the suppression of bone formation, resulting in the attenuation of high-turnover bone metabolism.