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.

Immobilization techniques for beverage production using yeast cell systems: challenges, types, and future perspectives - a mini review

Yeast immobilization is a process of physical entrapment of yeast cells using different techniques while maintaining their biological activity.Continuous fermentation systems have significant advantages over conventional methods.Research highlights that immobilized yeast cell systems have several benefits as compared to free yeast cells.The immobilized yeast cell systems improve fermentation rates,especially when paired with continuous fermentation and appropriate immobilization techniques.Understanding various immobilization techniques,continuous fermentation processes,yeast metabolic activity related to beverage flavor production,and bioreactor designs is vital for optimizing the use of immobilized yeast cells systems on industrial scale.This review provides an overview of recent basic research on immobilized yeast cell systems,with a focus on continuous beverage fermentation.In this study,different reactor configurations and immobilization techniques are explored.The study focus on the impacts of immobilization on the yeast cells,and discuss the recent advancements in these techniques.The review concludes with a discussion on the practical applications of immobilized yeast cells and continuous fermentation in beverage production.

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.

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.

Evaluation on Uncertainty of Determining Aspartame in Beverage by HPLC

[Objective] The aim was to evaluate the uncertainty of determining aspartame in beverage by high performance liquid chromatography （ HPLC）. [Method] The content of aspartame in beverage was determined by HPLC, then the source of uncertainty in the whole determination process was analyzed, and each component of uncertainty was evaluated and combined. [ Result] Through 6 repeated determinations by the method in GB/T 22254-2008 ＂Determination of Aspartame in Food＂, the average content of aspartame in beverage was （0.806 ±0.038） g/kg, and k =2. The main sources of uncertainty to affect the process were the sample weighting process, the preparation process of standard solution introduced by sample constant volume and the uncertainty introduced by fitting standard curve. ①The uncertainty of standard work-solution. The combined uncertainty of standard work-solution was 0.013 9, among them the uncertainty introduced by standard sample purity was 0.005 8, the standard uncertainty introduced by standard material weighting was 1.49 ×10^4, the relative uncertainty introduced by glass apparatus calibration in the preparation process of aspartame standard reserving solution was 0. 007 88, and the uncertainty introduced by glass apparatus calibration in the preparation process of standard work-solution was 0. 009 9. ②The uncertainty introduced by the preparation process of sample specimen. Among them the relative standard uncertainty introduced by sample weighting process was 0. 009, and the uncertainty introduced by sample constant volume was 0.000 78. ③The uncertainty introduced by the fitting process of standard curve. Among them the relative uncertainty of curve fitting was 0.002 46, the uncertainty introduced by the determined results of aspartame was 0.017 0, the total combined standard uncertainty was 0.023 9, and the expanded standard uncertainty was 0.019. [ Conclusion] The uncertainty components of standard solution, standard curve and repeatability are the main sources of uncertainty, while those of sample weighting and sample constant volume account for little proportion.

Study on Processing Technology of Health Beverage Made from Artemisia Selengensis Turoz and Green Tea

This study took Artemisia selengensis Turoz and green tea as primary materials and sugar, lemon acid potassium as supplementary materials to make compound health beverage.The main influence factors to the quality of the compound beverage were investigated,such as addition amounts ofArtemisia selengensis juice, green tea juice,sugar and lemon acid.By orthogonal test ,the best formula of the compound health beverage is Artemisia selengensis juice 10 ml, green tea juice 200 ml, sugar 6 g and lemon acid 0.06 g. The optimum stabilizer of the beverage is CMC-Na with 0.03% amount.

Study on Technology and Formula of Walnut-Roxburgh Rose Beverage

[Objective] The study aimed to explore technology and formula of walnut- roxburgh rose beverage. [Method] With walnut and roxburgh rose as the main raw material, technology and formula of walnut-roxburgh rose beverage was study by or- thogonal test. In addition, effects of emulsion stabilizers were investigated. [Result] The great emulsifying effect could be achieved by composite emulsion stabilizer at 0.40%. The orthogonal test showed that the optimum formula of walnut-roxburgh rose beverage was composed of 24% walnut milk, 16% cili juice and 12% sugar, with pH of 4.0. The product with stable organization state, pleasant sweetness and sourness may be prepared. [Conclusion] The study laid the foundation for production of walnut-roxburgh rose beverage.

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.

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 im-pact 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. Key words Winter jujube; Peanut meal; Compound beverage; Antioxidation; China

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.

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 a.clent. I- Conclusionl The research could provide theoretical references for using concentrated aDDle juice to produce aDDle clear iuice beveraae.

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.

Preparation Technology of Ginseng Walnut Composite Milk Beverage

[Objective] This study was conducted to develop a new kind of ginseng walnut composite milk beverage. [Method] The flavor and emulsifier and stabilizer in ginseng walnut milk beverage were investigated by sensory evaluation and stability test. [Result] The amounts of ginseng extract, sucrose, complex emulsifier, sodium caseinate and carrageenan stabilizer added in the beverage were 20%, 6%, 0.3%, 0.4% and 0.1%, respectively. The complex emulsifier consisted of monoglyceride and sucrose fatty acid ester with a ratio of 1：2. The ginseng walnut milk prepared according to this process tastes fine and smooth with unique ginseng flavor, as well as good stability. [Conclusion] This study could provide good reference for develop- ment and production of ginseng walnut composite milk beverage.

Processing Technology of Compound Beverage of Lotus Root and Lemon

Objective] This study almed to optimize the processing technoIogy of compound beverage of Iotus root and Iemon. [Method] The Iotus root and Iemon were seIected as raw materials for preparing compound beverage. The Iotus root and Iemon were juiced respectiveIy. SubsequentIy, their juices were mixed together with a series of proportions so as to expIore a rational processing ratio of Iotus root and Iemon. [Result] The resuIts showed that the browning of Iotus root juice couId be effectiveIy prevented when the Iotus root juice was heated for 9 min and added with 0.8% citric acid. The optimized formuIa of compound beverage of Iotus root and Iemon was as foI ows： Iotus root juice to Iemon juice ratio, 5：1; addition amount of white granuIated sugar, 12%; addition amount of stabiIizer （CMC-Na）, 0.15%. Af-ter moduIation, homogenization, steriIization and other processes, the compound beverage of Iotus root and Iemon was prepared. [Conclusion] The compound bever-age, prepared by optimized technoIogy and formuIa, was characterized by a IittIe of yeI ow coIor, fuI of Iotus root and Iemon fIavors, rich nutrients, smooth taste with sweet and sour, as weI as good stabiIity.