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.

Selection of Lactobacillus Strains for Functional Whey-Based Beverage Production

The aim of this study was selection of appropriate Lactobacillus strains for production of functional whey-based beverage. Sixteen strains of different species of Lactobacillus genera were studied and their abilities to carry out fast production of the beverage with satisfactory fermentation parameters were assessed. Preliminary screening was performed by evaluating volumetric productivity of tested strains after 24 h of the fermentation. Further selection was based on determining beverage production parameters such as fermentation time, titratable acidity, cell number and sensory characteristics. The strains showed remarkable differences in cell number and sensory properties, which were particularly useful in the selection. Based on the obtained results, the strains Lb. casei ssp. casei ATCC 27139 and Lb. johnsonii NRRL B-2178 are good candidates for the beverage production. These strains are rather similar in terms of beverage production ability, but strain Lb. johnsonii NRRL B-2178 is a top candidate for functional whey based beverage production. This strain attained titratable acidity of 9.2 °SH after 10 h of fermentation, appropriate odor and cell number of 6.8 log （CFU mL-1）.

Study on the Misunderstanding of Sports Functional Beverage

With the development of the social economy and the rise of the national fitness campaign, the development of sports functional beverage has become a part of sports consumption. Sports functional beverage has significant effect on improving athletic ability and fast recovery. But the inappropriate choice of beverage and drinking arrangements will cause irreparable damage to the body. Only the scientific and rational drinking, sports functional beverage will really play its whole function.

New beverage based on grapes and purple-fleshed sweet potatoes:Use of non-standard tubers

Grapes and sweet potatoes are two different plant species that have distinct bioactive composition and the use of both in a non-alcoholic mixed beverage may be an interesting source of phytochemicals.Physicochemical and sensory characteristics,profile of phenolic compounds and biogenic amines of mixed juices of grapes (‘BRS Violeta’,‘BRS Cora’ and ‘Bordô’) and purple-fleshed sweet potato (‘JNRX12’) (0,10 and 30%) were determined.The beverage with sweet potato had high antioxidant activity attributed to the phytochemical compounds (e.g.anthocyanins,gallic acid,catechin,tryptophan,melatonin,serotonin and dopamine).Low levels of unwanted amines (histamine,tyramine,putrescine and cadaverine) were detected,showing that their consumption is safe.Purple-fleshed sweet potato had high levels of desirable amines,mainly melatonin,making the addition of sweet potato attractive for enriching beverages.The color,texture and sensory aspects were similar in whole grape juice and in mixed juices.Juices from ‘BRS Violeta’,with or without sweet potato showed high levels of bioactive compounds but were the least appreciated.The overall appearance and aroma of juices elaborated from ‘BRS Cora’ or ‘Bordô' grapes had similar acceptance,regardless of the addition of sweet potato.Beverages from ‘BRS Cora’ and 30% purple-fleshed sweet potato are the most interesting mixture due to tryptophan and melatonin contents.Mixed juices of grapes and sweet potatoes (10% and 30%) are viable options for the use of tubers outside the commercial standard,as they add interesting bioactive compounds to beverages and please the consumer.