Health effects of fruit juices and beverages with varying degrees of processing

The degree of processing is rarely considered an independent factor in the health effects of fruit juices and beverages(FJBs)consumption.In fact,the consumption of ultra-processed foods has been shown to pose health risks.In this study,we first integrated 4 systems used to classify the degree of food processing and then classified FJBs into three major categories,low(minimal),moderate and high.Second,we compared the differences in attitudes towards FJBs in dietary guidelines.Third,we integrated the results of existing epidemiological surveys,randomized controlled trials,and animal experiments to explore the health risks associated with consuming FJBs.Deepening the processing of FJBs has been found to lead to an increased risk of diseases.Dietary pattern,nutrients,addition agents and consumer preferences may be influential factors.Finally,we investigated whether there were any changes in the health benefits of 100%fruit juices produced by different processing methods.In conclusion,minimally/moderately processed 100%fruit juices provide more health benefits than highly processed fruit beverages.The results support the need to consider the extent of FJBs processing in future studies to adjust official nutritional recommendations for beverage consumption.

Evaluation of the Effects of Sugary Beverages on the Health of Adolescent Students in Guangxi Based on Health System Function Scores

Objective:To evaluate the health effects of sugary beverage consumption among adolescent students in Guangxi.Methods:In three cities of Guangxi(Nanning,Liuzhou,and Guilin),we investigated the consumption of sugary beverages by distributing a self-administered Functional Assessment Questionnaire of Life Health System and a Dietary Behavior Questionnaire(this paper analyzes only the part of sugary beverage consumption)to adolescent students in four schools,aiming to find out the general health status of the students and also to assess the effects of sugary beverages on the functional system health of adolescent students.Results:A total of 953 adolescent students between the ages of 14 and 24 were surveyed.Among them,46.17%consumed sugary beverages once a week;37.46%consumed them 2-3 times;11.52%consumed them more than 3 times;and 4.83%consumed them every day.The mean score of Functional Assessment Questionnaire of Life Health System was 32.There was a positive correlation between the frequency of consumption of sugary beverages and the overall systemic function assessment score(P<0.05),and the rank of the total score elevated by 0.314 times for each increase in the level of consumption.Compared to those who drink sugary beverages at least once a day,drinking them once a week showed a statistically significant difference(P<0.05).However,there was no statistically significant difference between drinking 2-3 times a week and more than 3 times a week(P>0.05).The correlation between consuming sugary beverages once a week and 2-3 times a week and endocrine system scores was also statistically significant(P<0.05).Conclusion:More than half of the students in the surveyed areas consumed sugary beverages two or more times a week,and the higher the frequency of consumption,the higher the scores of systemic function assessment.Health education on sugar reduction among adolescents should be strengthened.

Mixed methods evaluation of a randomized control pilot trial targeting sugar-sweetened beverage behaviors

This Excessive sugar-sweetened beverage (SSB) consumption and low health literacy skills have emerged as two public health concerns in the United States (US);however, there is limited research on how to effectively address these issues among adults. As guided by health literacy concepts and the Theory of Planned Behavior (TPB), this randomized controlled pilot trial applied the RE-AIM framework and a mixed methods approach to examine a sugar-sweetened beverage (SSB) intervention (SipSmartER), as compared to a matched-contact control intervention targeting physical activity (Move-More). Both 5-week interventions included two interactive group sessions and three support telephone calls. Executing a patient-centered developmental process, the primary aim of this paper was to evaluate patient feedback on intervention content and structure. The secondary aim was to understand the potential reach (i.e., proportion enrolled, representativeness) and effectiveness (i.e. health behaviors, theorized mediating variables, quality of life) of SipS- martER. Twenty-five participants were randomized to SipSmartER (n = 14) or MoveMore (n = 11). Participants’ intervention feedback was positive, ranging from 4.2 - 5.0 on a 5-point scale. Qualitative assessments reavealed several opportuneties to improve clarity of learning materials, enhance instructions and communication, and refine research protocols. Although SSB consumption decreased more among the SipS-martER participants (?256.9 ± 622.6 kcals), there were no significant group differences when compared to control participants (?199.7 ± 404.6 kcals). Across both groups, there were significant improvements for SSB attitudes, SSB behavioral intentions, and two media literacy constructs. The value of using a patient-centered approach in the developmental phases of this intervention was apparent, and pilot findings suggest decreased SSB may be achieved through targeted health literacy and TPB strategies. Future efforts are needed to examine the potential public health impact of a large-scale trial to address health literacy and reduce SSB.

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.

中国新式茶饮行业现状调查与未来趋势分析

近年来,新式茶饮行业迅速发展,已成为现代饮品消费的重要组成部分。相对于传统瓶装茶所强调的标准化和便捷性,新式茶饮更加注重创新、个性化和社交性,符合当代消费者的品牌和社交需求。然而,随着行业的不断扩张,饮品配方同质化现象愈发严重,行业标准化程度相对较低,且潜在的健康问题逐渐凸显。通过文献综述,并采用消费者问卷调查方法,分别对112份学生和203份全体消费群体的匿名问卷数据进行了分析。调查内容涵盖了对饮品口味和品牌的喜好、饮用频率、健康担忧及价格接受度等方面的问题,旨在全面了解消费者对新式茶饮的接受程度及相关偏好情况。同时结合文献综述,深入剖析新式茶饮行业的现状和发展趋势,分析了产品创新、消费者市场偏好、健康需求、行业标准的制定及数字化趋势等方面的情况。综合以上因素,探究了新式茶饮行业未来的可能发展方向和创新潜力,并就行业的可持续发展提出建议。

Development of a broad-specific immunochromatographic assay for the screening of diclofenac and its analogs in health tea and health beverages

Diclofenac(DIC)is often mixed into health products by unscrupulous merchants to claim antirheumatic effects.In this study,A highly sensitive group-selective monoclonal antibody(mAb)was prepared,and an immunochromatographic assay was developed for rapid screening of DIC,diclofenac methyl(DICA)and N-phenylanthranilic acid(PAA)in health teas and health beverages.In our quantitative analysis,the LOQs for the immunochromatographic test strip(ICS)for the detection of DIC(DICA and PAA)in health tea and health beverage were 0.17(1.13 and 1.34)and 0.12(0.25 and 0.53)ng/mL,respectively.This method was compared with LC-MS/MS method to detect the spiked samples,and the results were in good agreement with the LC-MS/MS,to verifying the effectiveness of the new method.Therefore,the ICS we have developed appears to be suitable for monitoring in-field residue levels of DIC,DICA and PAA in real samples.

黄精覆盆子保健饮料的研制及抗氧化功能评价

黄精、覆盆子是传统的药食两用资源,具有很好的抗氧化功效。该研究以黄精多糖和覆盆子总黄酮为主要活性成分指标,以黄精提取液和覆盆子提取液为主要成分,开发一种养生保健饮料,并对该款保健饮料进行体外抗氧化功效评价。正交试验结果显示,在超声温度60℃、超声时间80 min、料液比1:20时黄精多糖得率最高可达17.94%;在果胶酶添加量为0.90 g/L、酶解时间225 min、酶解温度45℃时覆盆子总黄酮的得率最高可达5.36%。通过响应面实验设计确定饮料的最佳配方:黄精和覆盆子提取液配比为3:7、木糖醇60 g/L、柠檬酸0.3 g/L,此条件下感官评价为94分。体外抗氧化实验结果显示,黄精覆盆子保健饮料对DPPH自由基的清除率可达79.35%,对+ABTS自由基的清除能力为79.35 mmol/LTrolox当量,FRAP法测定的抗氧化能力为1.56 mmol/LFeSO_(4)当量。此外,Ckk-8法结果也表明黄精覆盆子保健饮料能显著缓解H_(2)O_(2)诱导的PC12细胞损伤作用,使细胞增值率从61.55%恢复至81.37%。该款保健饮料呈现出良好的抗氧化功效,为黄精覆盆子保健新产品的研发提供了新思路,同时也促进了黄精覆盆子产业在本地区的推广。

芦荟中药复合保健饮料的研制

芦荟中药复合保健饮料以芦荟为原料,以党参和麦冬为辅料,经科学方法配制而成。它含有芦荟素、麦冬及党参多糖等几十种具有调节新陈代谢,增强免疫力,消炎杀菌,降低血脂、血糖、和血压等作用;还有清心除烦、生津止渴的功效。产品符合卫生标准,是一种新型饮料,适于高血压,糖尿病及便秘等患者饮用。

树莓饮料的研制

对树莓饮料的制作工艺进行了研究。以黄酮为指标,通过L16(44)正交实验得出树莓提取工艺为:浸提时间10h,浸提温度100℃,果胶酶(3200U/mL)于前处理时添加,pH值为4;通过L9(34)正交实验得出树莓饮料适宜配比工艺为:树莓提取液加入量35%,白砂糖25g/L,柠檬酸3.5g/L;所生产的树莓饮料淡黄色,清亮透明,苦味清淡,微酸,具有树莓清香特有香气,口味纯正,爽口协调,无异香味。

甘草红枣枸杞复合保健饮料的研制

以甘草、红枣、枸杞为原料,研制出一种营养丰富又具有保健作用的天然饮料。确定了甘草、红枣、枸杞保健饮料的生产工艺流程以及操作要点。采用保温浸提法对甘草、红枣和枸杞在一定温度下进行保温浸提,在浸提过程中添加0.02%的抗坏血酸对其进行护色,以维持产品原有的色泽。对影响饮料风味和品质的几个因素进行了研究,通过正交试验研究确定复合饮料的最佳配方为:甘草汁:红枣汁:枸杞汁为1:3:2,白砂糖添加量为9%,柠檬酸添加量为0.2%,水的添加量为甘草汁、红枣汁和枸杞汁总量的一倍。在此基础上还对饮料的稳定性进行了研究,通过单因素试验确定了最佳稳定剂的添加量为0.1%羧甲基纤维素钠和0.4%的黄原胶。最后测定了成品的理化指标和微生物指标,以确保达到食用饮料的标准。

红树莓薏米复合保健饮料的研制及稳定性研究

研究了红树莓薏米复合保健饮料的配方及稳定性。以红树莓汁、薏米汁为主要原料,通过单因素实验与二次回归正交组合设计优化复合饮料的配方,同时对复合饮料的稳定性进行研究。实验结果表明,红树莓薏米复合保健饮料的最佳配方为:红树莓汁25.92g,薏米汁24.90g,白砂糖5.64g,水143.54g。在此复合饮料中添加0.09%黄原胶和0.03%瓜尔豆胶组成的复合稳定剂,具有最佳的稳定效果。实验结果为树莓及薏米的产业化开发利用提供了可行的工艺及配方。

白茅根-甘蔗饮料的研制

采用壳聚糖将白茅根浸提液和甘蔗汁进行澄清处理,通过正交试验确定最佳澄清工艺条件。结果表明,最佳澄清工艺条件为壳聚糖添加量0．2g/L、调浸提液 pH 值3．0、澄清时间2．0 h。取白茅根澄清浸提液、甘蔗澄清汁、砂糖进行正交调配试验,以白茅根澄清浸提液0．08 mL/mL、甘蔗澄清汁0．27 mL/mL、砂糖45mg/ mL 和饮用纯净水调配出一种天然、营养、保健的新型饮料。

我国4城市儿童少年饮料的消费现况

目的 了解我国城市儿童少年饮料消费现状及其影响因素 ,发现存在的问题 ,为制定有效的干预措施提供科学依据。方法 用三阶段分层整群随机抽样方法在上海、广州、济南和哈尔滨 4城市抽取 1 0 2 1 6名 3～ 1 4岁儿童少年 ,用问卷调查的方法收集儿童少年有关饮料消费的资料。结果 儿童少年在家里主要饮用的饮料有碳酸饮料 ( 71 .5% )、牛奶 ( 67.9% )和白开水 ( 61 .3% ) ,饮料主要由母亲来准备 ;在学校主要饮用白开水 ( 78.1 % )、牛奶 ( 2 6.7% )和豆奶 ( 2 3.4% ) ,饮料主要由儿童少年自己准备。儿童少年喜欢饮用某些饮料的主要原因有味道好、有营养和包装好。一天内饮用过白开水、牛奶、碳酸饮料和果汁的比例分别为 86.9%、58.0 %、37.0 %和 1 6.2 %。影响儿童少年碳酸饮料消费的主要因素为家庭经济收入和父母文化程度。结论 碳酸饮料等软饮料已成为城市儿童少年饮料消费的主流 ,为引导他们合理地消费饮料 ,高年龄的儿童少年和母亲是营养教育的重点对象。

金银花·红茶复合保健饮料的工艺研究

[目的]研究金银花、红茶复合保健饮料的工艺。[方法]以金银花、红茶提取液、蔗糖、柠檬酸为主要原料,经调配、灌装、杀菌（85-90℃,1-2 min）等工艺制成一种新型保健饮料。通过L9（3^4）正交试验,分别确定了金银花、红茶的最佳提取工艺及其复合保健饮料的最佳配方。[结果]金银花的最佳提取工艺为：加水量为40倍,浸提温度90℃,浸提时间30 min;红茶的最佳提取工艺条件为：加水量为50倍,浸提温度80℃,浸提时间15 min;金银花、红茶复合保健饮料的最佳配方为：金银花与红茶提取液体积比3∶7,糖11%,柠檬酸0.05%。[结论]该产品具有金银花的甘苦和红茶浓郁的茶香,酸甜适中,清爽适口,并具有消炎解毒、降脂明目等作用。

大米肽功能饮料的研制

为了推广大米肽的利用,开发新型大米肽产品,通过酶法制备大米抗氧化肽,并以其为主要功能因子,辅以蜂蜜、苹果酸、柠檬酸调节口感和味道,以CMC-Na(羧甲基纤维素钠)、琼脂、明胶、黄原胶为复合稳定剂,研制一种口感好且稳定、澄清的营养保健型大米肽饮料。通过单因素实验和正交试验确定大米肽饮料的最佳配方为:大米肽2%、蜂蜜9%、柠檬酸0.40%、苹果酸0.20%;另外,通过正交工艺确定复合稳定剂的最佳配方为:CMC-Na0.12%、琼脂0.08%、明胶0.12%。最佳工艺条件为,大米肽混合物在55℃,40 MPa条件下均质30min,而后经120℃,30 min的杀菌,所得产品色泽较好、口感柔和细腻,香味较佳。

牛蒡保健饮料加工研究

以牛蒡根为原料,最大限度的保留营养成分为目标研制牛蒡保健饮料,并融合超声波、微波、木瓜蛋白酶处理技术,使牛蒡菊糖等保健活性成分最大限度溶出。通过正交试验确定了保健饮料成分的优化配比为牛蒡液40 m L/100 m L饮料,黄原胶0.25%,安赛蜜0.03%,柠檬酸0.10%,得到乳白色、具有牛蒡特有清香气味的饮料,由于饮料中不含有蔗糖,并含有牛蒡菊糖等抗糖尿病的保健成分,适合健康人群及糖尿病人群,具有广阔的市场前景,并且,牛蒡保健饮料的开发生产对地区农业发展和农民增收有非常重要的意义。

绞股蓝黑蚂蚁复合保健饮料的研制

以绞股蓝和黑蚂蚁为主要原料,运用正交试验设计对绞股蓝黑蚂蚁复合保健饮料的加工进行研究。结果表明绞股蓝适宜水提工艺为料液比1:14(g/ml)、提取时间2h、提取温度80℃,黑蚂蚁酶解适宜工艺为木瓜蛋白酶添加量0.3%、pH6～7、料液比1:8(g/ml)、酶解温度45℃、酶解时间2.5h,复合饮料的配方为:绞股蓝水提液:黑蚂蚁酶解液2:1、混合液10%、蜂蜜2.8%、柠檬酸0.10%、白砂糖10%、食盐0.05%。该饮料色香味俱佳、营养丰富且具保健功能。

甲鱼的酶解液化及保健冲剂研究

对甲鱼的酶解液化技术和以甲鱼酶解液化液为主要原料制备甲鱼保健冲剂的生产工艺进行了研究。通过对比试验和正交试验 ,确定了甲鱼的最适水解酶是胰蛋白酶 ,最适酶解条件是甲鱼加 10倍水 ,经高压蒸煮15 m in,在酶浓度 (E/ S)为 6 .4 g/ kg,温度 4 5℃ ,p H7.5条件下水解 6 h,甲鱼水解液化较为彻底。甲鱼保健冲剂的优选配方为 :甲鱼酶解液 6 5份 ,糖 2 8份 ,奶粉 2 0份 ,固形物 12 5 g/ kg的药食同源提取物 2 2份 ,环麦芽糊精 6份 ,柠檬酸 1.5份 ,产品的冲调性、色泽、风味、口感都较好。采用该法生产的酶解甲鱼固体冲剂具有动植物营养成分和保健功能成分互补、利于人体吸收、保健性能优良、风味独特的特点。

红枣、绿豆复合饮料的研制

以红枣、绿豆为原料,主要研究了红枣、绿豆汁复合保健饮料的加工工艺,并对绿豆的液化、糖化和红枣的溶解度作了研究;通过正交试验,感官评价,得出原料最佳配比。研制出营养丰富、风味独特的红枣、绿豆复合型保健饮料。

槐米的营养价值及其速溶饮料的研究

根据结槐米的营养价值,以槐米为原料,配合其他辅料研究了一种槐米速溶饮料的工艺;主要采用焙烤的方式,使芦丁释放,然后采用水浸提的方式获得槐米浸提物,整个过程处理最佳条件的确定根据芦丁的提取率;槐米饮料最佳工艺条件:槐米在250℃焙烤后粉碎30℃浸提30min后减压蒸干,获得槐米提取物。将该提取物与阿斯巴甜、安赛蜜、莜麦提取物以3:0.009:0.009:2混合均匀后可制作成的固体饮料。确立了最佳的速溶槐米保健饮品加工工艺。