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Generally, companies have limited themselves to offering products based on artificial additives, leaving the consumer dissatisfied, who, driven by preferences for healthier products, seeks a drink with better sensory and nutritional characteristics. In this work, a carbonated drink based on passion fruit (Passiflora edulis) was prepared with the addition of the aromatic herbs peppermint (Mentha spicata), lemon verbena (Cymbopogon citratus) and ginger (Zingiber officinale), at three concentrations (1, 3 and 5%). To identify physicochemical and sensory differences in the elaborated beverages, the physicochemical parameters °Brix, acidity, pH and CO2 volume were evaluated, based on the NTE INEN 1101-2017 and were subsequently subjected to an acceptability test by thirty untrained judges. A completely randomized bifactorial AxB design was used, for the comparison of means the Tukey al test was used (p 0.05). The drink made with lemon verbena at 3% presented a higher concentration of soluble solids with a value of 14.03 °Brix, and pH of 3.08, showing that these results comply with the parameters established by the standard. Sensorially, the drink made with lemon verbena at 1% obtained a better acceptance with respect to taste by the panelists.

Background: Enamel as the hardest layer of teeth is susceptible to acid attack which can cause demineralization. This triggers a chemical reaction to release calcium ions from the tooth enamel which causes a decrease in the hardness of the enamel sur-face. Calcium and phosphate ions are minerals that can inhibit demineralization and increase remineralization. The 5% calcium and 20% phosphate content in jackfruit seeds has the potential to be used as a tooth remineralization material. Objective: To determine the effectiveness of the application of jackfruit seed paste (Artocarpus heterophyllus Lamk) as an alternative remi-neralization agent to increase enamel surface hardness. Method: This experimental laboratory study was conducted using 32 maxillary first premolar teeth. All samples were immersed in cola carbonated drink (2 minutes). Samples in each group were treated (30 minutes) with the application of jackfruit seed paste (group I) and CPP-ACP paste (group II). The Vickers Hardness Number (VHN) test was performed on the surface of the initial tooth enamel, after soaking in cola carbonated drinks and after treatment. Results: The enamel surface hardness significantly increased after treatment in groups I and II. Conclusion: The application of jackfruit seed paste was effective in increasing enamel surface hardness.

Introduction: Status of oral health depends on diet that we consume on daily basis. Diet does not predispose tissues of oral cavity at risk but it’s the change in pH that leads to acidic oral environment causing dry mouth, tooth decay, erosion and bad breath. Potential role of various foods in enamel demineralization has been evaluated. The decreased pH for longer durations ultimately leads to enamel dissolution and lesion formation. the current study is aimed to evaluate the change in pH in oral cavity after consumption of Milk, Milk with added sugar, carbonated drink and fresh lemon juice. Methodology: It was a cross sectional study conducted at tertiary care hospital of Karachi from November 2020 to January 2021. An elementary school was contacted for permission access to recruit the teen ager students (13-16year) of either gender. The total calculated sample size at 50% proportion of school strength was 140 students that were further divided into 4 groups i.e., 35 students / group. Recruited participants were educated regarding the study protocols and aims moreover they were divided into groups (Group A, B, C and D) randomly and milk, milk with added sugar, carbonated drink and fresh lemon juice was given to participants to drink in respective order of grouping. After consumption of specific drink pH readings were recorded after 15 minutes, 30 minutes, 1 hour and 2 hours. Saliva was obtained in sterile container for 5 times from one participant. The salivary pH was directly estimated using the digital pH meter (SIGMA pH meter: model number 131) calibrated with buffers of pH 4 and 7. Results: The mean age of participants was 13.9 ± 2.3 years. There were 89 (63.5%) females and 51 (36.4%) males. Most of the participants were from 8th and 9th class. The decrease in pH of saliva after consumption of either drink was observed in all groups when compared to controls. The paired t test analysis revealed a significant (p-value=0.002) decrease in pH after 15 minutes and that acidic level of pH was maintained for 30 minutes (p-value=0.037). ANOVA analysis showed insignificant relation among all groups after having beverages. As after two hours salivary pH returned to normal range when compared to control. Conclusion: There was no any difference in salivary pH after consuming milk, milk with added sugar, carbonated drink and fresh lemon juice after 15 minutes. After 2 hours pH of saliva reverts to its normal value.

Oral route of drug delivery is one of the most preferred route of drug administration. People often consume oral solids, especially OTC drugs, at any time before or after breakfast with water or any other available hot or cold beverages. Crocin is one of the popular OTC brands of paracetamol, which is preferred in large number. Patient consumes this OTC tablet with available beverages which may be hot or cold. However, beverages interact with paracetamol, affecting the release of drug. In view of this, work was focused on study of the effect of various beverages such as coffee, tea, milk, carbonated drink and buttermilk on release of paracetamol (Crocin tablet) tablet using USP type II dissolution apparatus. Dissolution media used was modified phosphate buffer (pH 5.8) which was further added with beverages and was analyzed by UV spectrophotometrically. Dissolution profile revealed the maximum drug release 97.03 ± 1.29% in plain water was while minimum with tea 23.64 ± 2.00%. In conclusion, beverages consumed while administering with paracetamol tablet affects the release of drug and therefore should be cautiously used or avoided with dosage forms.

A simple, efficient and environmentally-friendly pretreatment technique was proposed for determination of alkylphenols (4-tert-octylphenol, nonylphenol and octylphenol) in drink samples using high performance liquid chromatography-fluorescence detection. In this approach, the extractants in the form of (green) medium-chain fatty acids were generated in situ in the Pasteur pipette and extractant droplets dispersed by CO2 generated by an effervescent reaction. A demulsifier was then used to break up the emulsion and induce phase separation, thus avoiding the need for a time-consuming centrifugation step. Finally, the floating extractant droplets were collected through solidification. Under optimal conditions, a good linearity was obtained in the concentration range from 0.1 μg/mL to 10 μg/mL, with determination coefficients ranging from 0.997 to 0.999. The extraction recoveries varied from 75.8% to 94.4% and the limits of quantification were in the range of 1.55–2.30 μg/L. The developed approach had good prospects in detection of alkylphenols in mineral water, tea drink, carbonated drink and Baijiu.

Semen extenders are liquid diluents that buffer sperm cells and preserve their fertilizing potentials. The commercial carbonated drink (CD) as an extender was evaluated on semen characteristics, fertility and hatchability in Yoruba ecotype chickens (YECs). The fructose of the CD was 1.52?0.05 mg/ml. Under the conditions of 370Celsius, 5% and 10% of CD were added to the egg yolk citrate solution to make 100%. Semen was obtained from ten matured Yoruba ecotype chicken cocks with an average weight of 1.8?0.2 kg. The semen was pooled in a test tube and added to the extenders for preservation at 0, 30 and 60 minutes, respectively, in a factorial design layout. Percentage motility of sperm cells was significantly (p

There is consumer's preference for tender meat. The use of tenderizers to soften meat helps to reduce nutrient losses due to prolonged cooking. This study was conducted to compare the effects of four unconventional marinades (Pawpaw leaves extract, Lime-juice, and Carbonated drinks and distilled water) on the quality of beef. One thousand five hundred grams (1500 g) of beef excised from the thigh muscle was cut into twelve whole pieces of similar sizes and were randomly distributed into four experimental groups in a Complete Randomized Design (CRD). Treatment groups were randomly allotted to experimental marinades measuring 300mL with each marinade containing 100mL of tenderizers. Marination spanned for a period of 24 hours at a temperature of 4 °C. Data collected were: beef proximate composition, weights with pH of beef and marinades, cook and refrigeration losses and sensory scores. Results showed significantly (P0.05) crude protein, ash, moisture content, and calcium. Weights and pH from beef and marinades varied significantly (P

O soro de ricota, apesar do baixo teor de proteína, é fonte de diversos nutrientes. Contudo, no Brasil ele ainda é utilizado de forma ineficiente ou simplesmente descartado no meio ambiente. O aproveitamento adequado desse tipo de soro ainda é muito restrito devido à indisponibilidade de conhecimento tecnológico ou falta de interesse da indústria. Porém, nesse tipo de soro, a lactose, sais minerais e vitaminas ainda permanecem, remanescendo, em consequência, grande valor nutricional e também o seu poder poluente. O objetivo deste trabalho foi elaborar uma bebida carbonatada acidificada utilizando soro da fabricação de ricota e determinar sua composição físico-química, qualidade microbiológica e aceitação sensorial. Pela composição físico-química, a bebida láctea desenvolvida enquadra-se na legislação como bebida láctea com adição ou bebida láctea com produto ou substância alimentícia. O produto apresentou aceitabilidade sensorial e estabilidade microbiológica durante 60 dias de armazenamento a 5°C. Assim, existe viabilidade tecnológica e aplicabilidade do aproveitamento sustentável do soro de ricota na elaboração de bebidas lácteas acidificadas carbonatadas. A utilização desse tipo de soro pode incentivar o consumo de lácteos melhorando a nutrição das pessoas além de reduzir problemas ambientais, podendo aumentar a receita e a competitividade produtiva das indústrias.

The purpose of this study was to evaluate and compare the effect of carbonated beverage on the surface microhardness of two acrylic materials used to fabricate temporary restorations. The study was experimental in vitro. Forty blocks of acrylic resins used in provisional restorations were made, 20 from Alike® (GC AMERICA INC., Lot 1712161) and 20 from Acryptemp® (Zhermack S.P.A., Lot 302334). After that, the blocks were immersed in distilled water for 24 hours. After this time, the initial surface microhardness was measured. Then the 20 samples of the experimental group were immersed in a carbonated drink (coca cola - soda) for 12 minutes per day, for 5 days. Finally, the final surface microhardness was measured using the Vickers microdurometer. Measures of central tendency and dispersion were used, and the Student's t test and ANOVA were performed. A mean surface microhardness of 8.8 and 7.2HV was found for the PMMA resin group (Initial and final respectively), and 9.5 and 8HV for the bisacrylate group. Statistically significant differences were found when comparing the beginning and end of each group and when comparing the two materials. The acrylic resin of polymethylmethacrylate (Alike® GC AMERICA INC.) Presented higher surface microhardness compared to the bis acrylic resin (Acrytemp® Zhermack S.P.A), after being exposed to a carbonated drink. El propósito de este estudio fue evaluar y comparar el efecto de la bebida carbonatada en la microdureza superficial de dos materiales acrílicos utilizados para confeccionar restauraciones provisionales. El estudio fue experimental in vitro. Se confeccionaron 40 bloques de resinas acrílicas utilizadas en provisorios, 20 de Alike® (GC AMERICA INC., Lote 1712161) y 20 de Acryptemp® (Zhermack S.P.A., Lote 302334). Posterior a ello, se sumergió los bloques en agua destilada por 24 horas. Pasado este tiempo se procedió a medir la microdureza superficial inicial. Luego las 20 muestras del grupo experimental se sumergieron en una bebida carbonatada (coca cola-gaseosa) durante 12 minutos por día, durante 5 días. Por último se midió la microdureza superficial final mediante el microdurómetro de Vickers. Se utilizaron medidas de tendencia central, dispersión y se realizaron la prueba t de Student y ANOVA. Se encontró una microdureza superficial media de 8,8 y 7,2HV para el grupo de resina PMMA (Inicial y final respectivamente), y 9,5 y 8HV para el grupo de bisacrilato. Se halló diferencias estadísticamente significativas al comparar el inicio y final de cada grupo y al comparar los dos materiales. La resina acrílica de polimetilmetacrilato (Alike® GC AMERICA INC.) presentó mayor microdureza superficial en comparación con la resina bis acrílica (Acrytemp® Zhermack S.P.A), después de ser expuestas a una bebida carbonatada.

Objectives: Tooth surface loss (TSL) or tooth wear (TW) is an irreversible loss of hard tooth structure caused by factors other than those responsible for dental caries. TSL is observed clinically as attrition, abrasion, abfraction, and erosion. It may be associated with symptoms such as tooth hypersensitivity and function impairment, and may lead to change in the morphology of the affected tooth. However, it may also be asymptomatic, meaning the patient may not be aware of it. In this instance, the dentist is encouraged to make the patient aware of this issue.The aim of this review is to provide an overview of the classification and management of TSL. Material and methods: The PubMed (MEDLINE) search engine was used to gather the most recent information on TSL. The search was restricted to a five year period (1 September 2014–31 August 2019), and only English-language studies were included. A Boolean search of the PubMed dataset was implemented to combine a range of keywords: (Tooth surface loss OR tooth wear) AND (tooth attrition OR tooth Abrasion OR tooth erosion OR tooth abfraction OR non-carious cervical lesions) AND (humans). Studies were also obtained by manual searches and from Google Scholar. Results: By this process, 560 articles and studies were obtained. More studies were also obtained by manual searches and from Google Scholar. The most relevant published studies were chosen and used in the current review. The selected articles are included in the reference list. Conclusion: TSL is a clinical problem that dentists face on a daily basis. Therefore, a sound clinical approach by which TSL can be prevented and managed is essential. While this approach requires that dentists are knowledgeable about the issue, increasing public awareness of TSL is also vital. Keywords: Tooth surface loss, Tooth wear, Non-carious cervical lesions, Carbonated drink, Gastro-oesophageal regurgitation

Background Erosion of the teeth is a chronic irreversible process leading to loss of surface enamel and even the dentin, in turn causing sensitivity and pain. Increased consumption of carbonated beverages remains a major cause for dental erosion. However, many of the so called safe beverages that are consumed may also have sufficiently low pH to cause dental erosion. One of the parameters to measure the dental erosion is estimation of hardness and surface roughness. Thus, this study aims to evaluate the difference in hardness and surface roughness of enamel and cementum using three beverages namely (carbonated drink, lime soda, lime juice) in deciduous and permanent teeth. Material and Methods Ten permanent and three deciduous teeth samples each were kept in lime juice, lime soda, carbonated beverage and tap water. The VHN using Vickers hardness tester and Ra value using surface profilometer were assessed at baseline, 1 day and 10 days. Results At the end of 10 days the decrease in hardness of enamel of permanent teeth was maximum for teeth immersed in carbonated beverage followed by lime soda and lime juice. However, in the deciduous teeth it was observed that the VHN drop was maximum at 1 day in relation to teeth immersed in carbonated beverage followed by lime juice and lime soda. The hardness of cementum decreased significantly at the end of ten days both in deciduous as well as permanent teeth. Conclusions The present study shows that many of the most commonly used beverages like lime juice and lime soda have a sufficiently low pH to cause erosion of the enamel surface as well as that of cementum of both deciduous and permanent teeth. Though protective mechanisms do exist in the oral cavity to neutralize the acids present in these beverages, continuous usage of these beverages leads to irreversible damage to the tooth structure. Key words:Dental erosion, hardness, surface roughness, permanent teeth, deciduous teeth.

Considering the injurious effects of hypohydration, a study on the water consumption pattern of young adult in a specified higher institution in Adamawa State was sought due to concerns on the low plain water consumption with the objectives of understanding the average daily consumption, as well as knowing contributors to total body fluid intake. A qualitative cross sectional sweep survey (CSSS) using simple random sampling (SRS) method was carried out, a pilot sturdy which achieved a cronback alpha of >0.7 reliability questionnaire was used to carry, while Conchrans formula was adopted to determine sample size N, which was 400. The result showed that majority of the respondents 176(44) were 21 years of age in their early adulthood, many, 187(46.75) used borehole water as their source of household water. Most of the respondents 272(69) agreed to drinking rain water. Some respondents 200(50) choose pure satchet water as their major source of drinking water, about half 200(50) of the respondents drink 1.5 L or less of water daily, while only 13(3.25) of the respondents drink 5 - 6 L/day of water, on the average. Most of the respondents 174(43.3) take orange as their most commonly consumed fruit, taking a maximum of 4 oranges per day, 160(40) of the respondents eat apple as their most commonly consumed fruit, with a maximum of one apple a day both apples and oranges give 87% fluid of their total weight. Some respondents 40(10) attested to being diabetic, with 13(3.26) of them agreeing to consuming alcohol, 377(94.25) confirmed they drink at least a bottle of carbonated drink daily. The study reveals that most young adults (21 - 25 years of age) in the sturdy area drink below the recommended daily requirement for water therefore, intervention as well as public enlightenment is required to encourage good water consumption pattern among young adults.

Soda is a highly consumed aerated mixture due to its practicality and consumer acceptance. However, the consumption of this drink, which often takes place directly on the packaging, makes the product a possible way of proliferation of microorganisms, bringing risks of contamination and transmission of Foodborne Diseases. Thus, the present study aimed to evaluate the microbiological quality of the surface of soda cans. Twenty samples were evaluated, being ten collected from street vendors and ten obtained in supermarkets in the city of Mossoró, Rio Grande do Norte, with investigation of the possible presence of coliforms, Salmonella sp., molds and yeasts. The results showed that 75% of the samples were contaminated by total coliforms, 10% had thermotolerant coliforms, 5% contained Salmonella sp. and that 100% had surface contamination from molds and yeasts. The surfaces of the soda cans presented unsatisfactory hygienic and sanitary conditions for marketing and consumption, requiring the implementation of good handling practices in order to minimize the risk of transmission of Foodborne Diseases. El refresco es una mezcla aireada muy consumida debido a su practicidad y aceptación por parte del consumidor. Sin embargo, el consumo de esta bebida, que muchas veces se realiza directamente sobre el envase, convierte al producto en una posible vía de proliferación de microorganismos, trayendo riesgos de contaminación y transmisión de Enfermedades Transmitidas por Alimentos. Así, el presente estudio tuvo como objetivo evaluar la calidad microbiológica de la superficie de las latas de refresco. Se evaluaron veinte muestras, diez recolectadas de vendedores ambulantes y diez obtenidas de supermercados de la ciudad de Mossoró, Rio Grande do Norte, con investigación de la posible presencia de coliformes, Salmonella sp., Mohos y levaduras. Los resultados mostraron que el 75% de las muestras estaban contaminadas por coliformes totales, el 10% tenían coliformes termotolerantes, el 5% contenía Salmonella sp. y que el 100% tenía contaminación superficial por mohos y levaduras. Las superficies de las latas de refresco presentaban condiciones higiénico-sanitarias insatisfactorias para su comercialización y consumo, requiriendo la implementación de buenas prácticas de manejo para minimizar el riesgo de transmisión de Enfermedades Transmitidas por Alimentos. Refrigerante é uma mistura gaseificada altamente consumida devido à praticidade e aceitação pelos consumidores. Contudo, o consumo desta bebida que, por muitas vezes se dá diretamente na embalagem, torna o produto uma possível via de proliferação de micro-organismos, trazendo riscos de contaminação e transmissão de Doenças Transmitidas por Alimentos. Assim, o presente estudo teve por objetivo avaliar a qualidade microbiológica da superfície de latas de refrigerantes. Foram avaliadas 20 amostras, sendo dez coletadas de vendedores ambulantes e dez obtidas em supermercados na cidade de Mossoró, Rio Grande do Norte, com investigação da possível presença de coliformes, Salmonella sp., bolores e leveduras. Os resultados mostraram que 75% das amostras apresentaram contaminação por coliformes totais, 10% apresentaram coliformes termotolerantes, 5% continham Salmonella sp. e que 100% tinham contaminação superficial de bolores e leveduras. As superfícies das latas de refrigerante apresentaram condições higiênico-sanitárias insatisfatórias de comercialização e consumo, sendo necessária a execução de boas práticas de manipulação visando minimizar os riscos de transmissão de Doenças Transmitidas por Alimentos.

Highly ordered mesoporous carbon materials with a high surface area and tunable pore diameters and functionalized surfaces have been synthesized using 3D mesoporous silica with different pore diameters as templates and expired carbonated softdrink, Coca-Cola ® as the sustainable and renewable source for carbon. The presence of carbonates and the chemicals in the soft drinks help to achieve both high porosity and functional groups on the surface of the final porous carbon products in a single step. Nitrogen adsorption and XRD results reveal that the obtained mesoporous carbon materials exhibit well-ordered porous structure and excellent textural properties such as high surface areas (1400–1810 m 2 g −1 ), large pore volumes (1.45–2.81 cm 3 g −1 ) and tunable pore sizes (3.5–5.2 nm). The presence of glucose and fructose together with the carbonate groups help to achieve a high porosity with both meso and micropores in the samples. It is found that the surface parameters can be easily controlled by tuning either the pore diameter of the template or the amount of the carbonated precursors. HRTEM and XRD results confirm a well-ordered mesoporous structure, similar to that of the templates. XPS and NEXAFS results confirmed the presence of nitrogen, oxygen and sulphur functionalities on the surface of the samples which may be useful for the electrochemical applications. The mesoporous carbon material with the highest specific surface area demonstrates excellent supercapacitance properties with the capacitance of 284 F g −1 at 1 A g −1 which is much higher than that of pristine mesoporous carbon CMK-3 with different pore diameters, nitrogen doped mesoporous carbons, multiwalled carbon nanotubes, and activated carbons. The sample also shows excellent electrochemical stability even after 1,000 cycles. The possible reason for the high capacitance with excellent cyclic ability is due to its high surface area, 3D mesoporous structure with a combination of both meso and micropores and highly dispersed nitrogen and oxygen functionalities. Refereed/Peer-reviewed

Objectives: Water intake has been recognized as a critical factor for important health outcomes. This study was an investigation of the status of water drinking and its correlation with beverage consumption among Korean adolescents. Methods: The population of this cross-sectional study included Korean adolescents (N = 57,302) from the 15th Korea Youth Risk Behavior Survey (2019). Descriptive statistical and multiple logistic regression analyses were conducted to assess the water-drinking behavior during a previous 7-day period according to the general characteristics of the adolescents. Associations were tested between water drinking and beverage consumption (carbonated beverages, sugar-sweetened beverages, energy/high-caffeine drinks, and milk). Results: Overall, 4.1% of adolescents drank less than one glass, 19.6% drank one to 2 glasses, 23.1% drank 3 glasses, 17.8% drank 4 glasses, and 35.4% drank ≥ 5 glasses of water per day during the last 7 days. The distribution of water drinking differed according to the characteristics of adolescents and was associated with the frequencies of consumption of carbonated drinks, and sugar-sweetened drinks. More than 3 times the carbonated drink (aOR = 1.28, 95% CI = 1.19-1.38) and sugar-sweetened drink consumption (aOR = 1.25, 95% CI = 1.16-1.34) were associated with lower water drinking. Conclusions: Higher consumption of carbonated and sugar-sweetened beverages was associated with less water drinking.

Background: Resin composite is more advanced today, but the marginal leakage still can not be avoided, for it takes the bonding system. Bonding system aims to provide a layer between a substrate and composite so it has a strong bond . The current latest bonding system is called universal bonding. It can be used with 2 techniques, both self etch and total etch. Universal bonding contains 10MDP so there’s no need for etching and priming. 10MDP results in better adhesion than previous bonding monomers generation. A total etch technique require a pre-etching step to remove smear layer so that it formed porous as a retentive sites. Purpose : Distinguish the marginal leakage of flowablebulkfill composite overlays with the application of total etch and self etch bonding systems accompanied by immersion of carbonated beverages . Method: Tooth samples were prepared to a depth of 2mm, then the bonding agent was applied directly to the cavity without etching (self etch), etched before the application of bonding agent (total etch ), directly loaded without pre-etching and bonding (control) . using a flowablebulkfill composite as a material restorative. All of the sample both total etch and self-etch soaked in Cola drinks for 5 minutes then repeated until 10 treatment each day (one day is assumed to be 12 hours) up to 7 days, followed by immersion in the methylene blue 0.5 % for 24 hours . Sample then splittedbuccolingual direction, leakage was assessed by scoring the edge trough the depth of methylene blue penetration. Result: Mann-Whitney Test showed a significant differences (P>0.05 ) each group . Conclusion: Marginal leakage of composite restoration with total etch technique and self etch technique is smaller than the control group, and the marginal leakage of composite restoration with total etch technique is smaller than that of self etch group .

Carbonated beverages are the most popular beverages due to its thirst quenching, fizziness, and refreshing nature. Carbonated drink covers almost half of the total soft drink consumption. Growth rate of soft drinks value is around 11% over the last 2 years. Carbonated fruit drink was prepared using different concentrations of guava fruit juice and egg albumin to develop protein‐enriched carbonated fruit drink. The physicochemical and nutritional properties were studied and the changes were observed with respect to carbonation and egg albumin fortification. The best result was obtained for fruit drink containing 30% fruit juice and 15% egg albumin fortification showed protein content of 10.1 g/100 g. The accelerated storage conditions in the study were 14 and 40°C with 90% relative humidity. The predicted shelf life was 60 days for protein‐enriched carbonated guava drink and 131 days for carbonated guava drink at refrigerated condition without any artificial preservative. PRACTICAL APPLICATIONS: Guava fruit is a rich source of vitamin C and antioxidants like carotene and lycopene, whereas egg albumin is a rich source of essential amino acids and is a complete protein. Lack of nutrition in the carbonated drinks in the present era leads to the development of this drink. Combination of egg albumin with guava makes the carbonated drink more nutritious and this drink can be a very good alternative for carbonated drinks especially whey‐based fruit drinks. Accelerated shelf‐life study can save time to check the shelf stability of the new product launch to the market.

Made available in DSpace on 2019-10-06T15:59:27Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-10-01 Objective: This study aims to evaluate the effect of acidic solutions (AS) on surface roughness (Ra) and microhardness of restorative materials (RM). Materials and Methods: Eight volunteers wore intraoral palatal devices (IPD) containing samples of RM: Ketac Nano (KN); Ketac Nano + Biscover LV (KN-B); Esthet-X (EX); Esthet-X + Biscover LV (EX-B); Supreme XT (SXT); Supreme XT + Biscover LV (SXT-B); and bovine enamel. The samples were submitted to three phases: (1) immersion in 0.01M hydrochloric acid (HCl) - 10 min, three times/day (14 days); (2) immersion in soft drink (Sprite®) - 10 min, three times/day (14 days); and (3) keeping in saliva (14 days). Changes in Ra/microhardness were measured before/after the three phases. Statistical Analysis: ANOVA (α = 0.05) and Fisher's test. Results: Materials sealed with Biscover LV (B) presented lowest values in all periods. KN glass ionomer cement showed highest Ra values after exposure in AS. Application of B did not reduce the Ra for the composites studied, except for EX after immersion in HCl. AS promoted changes in Ra/microhardness of RM, except for sealed materials. Conclusions: The acids used were able to change the Ra and microhardness of RM, except of the sealed materials. The resin-modified GIC showed the most significant changes after immersion in AS; and the composites sealed with B, even after immersion in acidic solutions (AS), showed the lowest Ra values and the least degradation in microhardness, especially when subjected to low pH solutions. Department of Restorative Dentistry Araçatuba School of Dentistry UNESP São Paulo State University Department of Restorative Dentistry Piracicaba School of Dentistry Campinas State University Department of Restorative Dentistry Federal University of Minas Gerais Department of Dental Materials and Prosthodontics Araçatuba School of Dentistry UNESP São Paulo State University Department of Restorative Dentistry Araçatuba School of Dentistry UNESP São Paulo State University Department of Dental Materials and Prosthodontics Araçatuba School of Dentistry UNESP São Paulo State University

Canned carbonated drink and plastic-bottled water consumption is increasing rapidly. Bisphenol A (BPA) is used as a monomer and plasticizer in the production of packaging materials. BPA enters canned or bottled drinks through the liquid being in contact with BPA-containing material (e.g., the plastic bottle or resin can-lining). Exposure to BPA in drinks may lead to health problems. The aim of this study was to determine BPA concentrations in canned carbonated drinks and plastic-bottled water available in Thailand and to determine whether exposure to sunlight increases BPA concentrations in plastic-bottled water. Samples of ten brands of canned carbonated drinks, 21 brands of plastic-bottled regular water, and six brands of plastic-bottled mineral water were purchased from supermarkets in Thailand. The samples were selected at random. Plastic-bottled water samples were exposed to sunlight for 10, 20, or 30 days. The BPA concentrations in the samples were determined by liquid chromatography-tandem mass spectrometry. The limits of detection and quantitation for BPA were 30 and 70 ng/L, respectively. Two canned carbonated drink samples contained BPA concentrations below the limit of quantitation. The BPA concentrations in the other canned carbonated drinks were 83–340 ng/L. The BPA concentrations in all the bottled regular and mineral water samples that had been stored indoors were below the limit of detection. The BPA concentrations in the bottled regular and mineral water samples that had been exposed to sunlight remained below the limit of detection.

To provide information regarding the different types of soft drinks and critically reviewing their risk on the dental and general health of children and adolescents, as well as the cost associated with such drinks. The literature was reviewed using electronic databases, Medline, Embase, Cochrane library, and was complemented by cross-referencing using published references list from reviewed articles. Search words; soft drinks, juices, carbonated drinks, sports and energy drinks, soft drink and dental diseases, soft drink and health, cost of soft drinks, soft drink advertising, sugar tax on soft drinks were used for this review. In total, 104 papers were reviewed by both authors; of these, 62 papers were found to have relevant information. The consumption of soft drinks was found to have increased dramatically over the past several decades. The greatest increase in soft drink consumption has been among children and adolescents. Some commercial soft drinks are high in sugar content and acidity. In addition, they supply energy only and are of little nutritional benefit and lack micro-nutrients, vitamins and minerals. Soft drink consumption can contribute to detrimental oral and general health. Efforts have been made by manufacturers and government agencies to reduce the potential harmful effects of sugar-containing soft drinks on teeth and general health. These include banning the sale of soft drinks in schools, restricting soft drinks advertising, modifying the composition of soft drinks and introducing tax on sugar-containing soft drinks. The consumption of soft drinks with high sugar content and acidity can contribute to detrimental oral health and may also affect general health. Therefore, it is necessary to educate patients about the harmful effects of different types of soft drinks as it is not always easy for individuals to identify from drink labelling the ingredients which they contain.

Journal of The Dental Association of Thailand, 69, Supplement Issue, 068-074

Mangifera pajang Kostermans or bambangan is a popular fruit among Sabahan due to its health and economic values. However, the fruit is not fully commercialized since it is usually been used as traditional cuisine by local people. Thus, development of bambangan fruit into carbonated drink was conducted to produce new product concept. The objectives of this study were to conceptualize, formulate, evaluate consumer acceptance, and determine physicochemical properties and nutritional composition of the accepted product. Method used in conceptualising the product was based on questionnaire. The consumer acceptance was evaluated based on descriptive and affective tests with four product formulations tested. The physicochemical properties on carbon dioxide volume, colour, pH, total acidity, total soluble solid (TSS) and viscosity were highlighted, meanwhile nutritional composition on fat, protein, carbohydrates and energy content were determined. About 77% respondents gave positive feedback, and 69% respondents decided this product is within their budget. The formulation of 5% bambangan pulp, 70% water, 25% sugar and 0.2% citric acid was highly accepted in descriptive and affective tests with 4.4 and 6.39 mean scores, respectively. The physicochemical properties and nutritional composition of the acceptance product were in optimum value except for colour, total acidity and TSS. Overall, this study showed that the product has high potential to be commercialized as new product concept, and heritage of indigenous people can be preserved when this fruit is known regionally.

A novel, simple and rapid method based on magnetic effervescent tablet-assisted ionic liquid dispersive liquid-liquid microextraction (MEA-IL-DLLME) followed by graphite furnace atomic absorption spectrometry (GFAAS) determination was established for the speciation of selenium in various food and beverage samples. In the procedure, a special magnetic effervescent tablet containing CO2 sources (sodium carbonate and sodium dihydrogenphosphate), ionic liquids and Fe3O4 magnetic nanoparticles (MNPs) was used to combine extractant dispersion and magnetic recovery procedures into a single step. The parameters influencing the microextraction efficiency, such as pH of the sample solution, volume of ionic liquid, amount of MNPs, concentration of the chelating agent, salt effect and matrix effect were investigated and optimised. Under the optimised conditions, the limits of detection (LODs) for Se(IV) were 0.021 μg l(-)(1) and the linear dynamic range was 0.05-5.0 μg l(-)(1). The relative standard deviation for seven replicate measurements of 1.0 μg l(-)(1) of Se(IV) was 2.9%. The accuracy of the developed method was evaluated by analysis of the standard reference materials (GBW10016 tea, GBW10017 milk powder, GBW10043 Liaoning rice, GBW10046 Henan wheat, GBW10048 celery). The proposed method was successfully applied to food and beverage samples including black tea, milk powder, mushroom, soybean, bamboo shoots, energy drink, bottled water, carbonated drink and mineral water for the speciation of Se(IV) and Se(VI) with satisfactory relative recoveries (92.0-108.1%).

•Saudi Arabia introduced an 50 % ad valorem excise tax on carbonated drinks in 2017.•Carbonated drinks’ tax pass through rate is 110 % (+0.82 Saudi Riyal; p-value

Background: Inside the oral cavity, restoration always in contact with wet condition, including carbonated drink with low pH level and erosive potential. Sometimes, materials are stored for prolonged time exceeding their expiration date. This research aimed to determine the effect of expiration date (ED) of GIC type II toward its surface deterioration (surface hardness and roughness) when immersed in carbonated drink. Method: This was an experimental laboratory using GIC type II with ED of 2014, 2016 and 2021. Ten cylindrical specimens per group were made (d=10mm, h=2mm). Surface hardness and roughness measurements were done prior and after specimens were immersed for seven days in carbonated drink. Carbonated drinks were changed daily to maintain its pH level. Result: There were reduction in surface roughness and increased in surface roughness after immersed for seven days. The greatest deterioration occurred in group expired in 2014. Based on the Kruskal Wallis test result, there was a signifcant difference in surface hardness alteration (p=0.000) and surface roughness alteration (p=0.000) based on its ED. Conclusion: ED has great impact on surface characteristics (hardness and roughness). Using expired GIC type II deal with great risk of surface deterioration when in contact with low pH level beverages

Aim The study was aimed to estimate the pH of the commonly available soft drinks in the Indian market and to assess the detrimental effects of the juices and beverages on the tooth surface by measuring the weight loss of the tooth sample. Materials and methods The study was done with eight different types of commercially available carbonated drink and fruit juices available in the Indian market among which six were carbonated drinks and two were juices. Carbonated drinks experimented were Coca-Cola, Pepsi, Fanta, Mirinda, 7Up and Sprite, and two fruit juices were Tropicana orange juice and real orange juice. Ten different bottles from each category were obtained, and the pH was estimated. Each of the beverages was divided into batch of 10 containers containing the tooth sample. Weight of all samples was measured at 24, 48, 72, 96, and 120 hours with subsequently changing each solution at an interval of 24 hours. Results The mean pH of the beverages was found ranging from 2.13 ± 0.02 in Pepsi to 3.41 ± 0.02 in Tropicana on opening. The mean pH of water was found to be 6.98 ± 0.01. Among carbonated drinks, the mean weight loss after 24 hours was highest in Coca-Cola and least in 7Up. Tropicana fruit juice had a higher tooth loss than real orange juices. When compared with water, the tooth loss was significantly higher in Coca-Cola after all specified time (hours). Conclusion The pH of both carbonated drinks and fruit juices was below the critical pH. The weight loss was also seen after every 24 hours in all the carbonated drinks and beverages. The study showed that these commercial beverages are harmful to the tooth structures, and hence, the health professionals a major role in educating the population about its effects and advising them to use these products precisely. Clinical significance The change in lifestyle has increased the demand of soft drinks and artificial juice in Indian market. The use of these carbonated drinks and fruit juices causes damage to the tooth structure in all ages, especially in young mass. Our study provides an idea about the deleterious effects of these commercial drinks on dental hard tissues. How to cite this article Panda A, Ghosh B, Pal I, Kumar V, Bhuyan L, Dash KC. Dissolution of Enamel on Exposure to Various Commercial Beverages Available in India. J Contemp Dent Pract 2017;18(11):1009-1013.

Externally decorated glassware used for the consumption of beverages, purchased new or sourced second-hand, and including tumblers, beer glasses, shot glasses, wine glasses and jars, has been analysed for Pb and Cd by portable x-ray fluorescence (XRF) spectrometry. Out of 197 analyses performed on distinctly different colours and regions of enamelling on 72 products, Pb was detected in 139 cases and among all colours tested, with concentrations ranging from about 40 to 400,000 μg g− 1 (median = 63,000 μg g− 1); Cd was detected in 134 cases and among all colours apart from gold leaf, with concentrations ranging from about 300 to 70,000 μg g− 1 (median = 8460 μg g− 1). The frequent occurrence of these metals is attributed to their use in both the oxidic fluxes and coloured pigments of decorative enamels employed by the glass industry. A standard test involving extraction of the external surface to within 20 mm of the rim (lip area) by 4% acetic acid and subsequent analysis by ICP was applied to selected positive samples (n = 14). Lead concentrations normalised to internal volume exceeded limit values of 0.5 mg L− 1 in all but one case, with concentrations over 100 mg L− 1 returned by three products. Cadmium concentrations exceeded limit values of 4 mg L− 1 in five cases, with a maximum concentration of about 40 mg L− 1. Repeating the experiment on five positive samples using a carbonated drink (Coca Cola Classic) resulted in lower extractable concentrations but non-compliance for Pb in all cases. The presence of high concentrations of total and extractable Pb and Cd in the decorated lip areas of a wide range of products manufactured in both China and Europe is cause for concern from a health and safety perspective.

Background: The oral health status depends on the diet we consume day to day. This decade has shown a global increase in production and consumption of carbonated and energy drinks. People are unaware about the acidogenic and cariogenic property of carbonated drinks which may subsequently lead to dental erosion, dental caries, decrease in salivary pH and decrease in the surface hardness of restorations. Decrease in salivary pH creates an acidic oral environment causing dry mouth, tooth decay and bad breath. Many advertisement showing energy drinks as alternatives for carbonated drinks has made people to move towards them. Thus this study evaluates the salivary pH between carbonated and energy drinks. Aim: To compare the salivary pH between carbonated and energy drinks. Materials and Methods: A single blinded randomized controlled trial was conducted among 20 healthy individuals. The participants were randomly allocated into four groups: Group 1, Group 2, Group 3. Before conducting the trial, the study design was explained to the qualifying participant and informed consent was obtained from the voluntary patients who were willing to participate in the study. pH meter was used to measure the salivary pH. Baseline salivary samples were collected and pH was measured. After consumption of the drink, salivary pH measured for each group. Independent t-test was used for assessment. Krushal Wallis test used to compare the mean difference between the groups. Results: There is no significant change in pH after consuming mineral water group but carbonated drink resulted in acidic pH after 15 minutes while energy drink raised towards baseline after 10 minutes of reduction in pH. Conclusion: Based on the findings of the present study, it is better to at least consume energy drink compared to carbonated drink even though both are harmful for oral environment.

Cashew is a major commercial crop of the country with an annual production of nearly 6.5 lakh tons of raw nuts and 50-60 lakh tons of cashew apple. Commercial exploitation of the cashew apple can significantly improve the profitability of cashew growing, as evidenced from the research results of Cashew Research Station, Madakkathara under Kerala Agricultural University. Being a nutritious fruit, the potential for economic utilization of cashew apple is immense as it provides refreshing and healthy drinks. In this context trial was conducted at Cashew Research Station, Madakkathara, for standardizing the preparation of carbonated drink (soda) from cashew apple juice. Cashew apples collected from the field were washed well and juice extracted using juice expeller. The juice was clarified using sago @ 5g/lit. and stored by adding KMS @ 2.5 g/lit. and citric acid @ 5g/lit. of juice. Cashew apple soda was prepared from cashew apple syrup. For making cashew apple syrup, one lit. of clarified juice, two kilograms of sugar and 15 g citric acid were used. Various quantities of the syrup were taken and chilled carbonated water was added to the syrup at different gas pressure. Organoleptic scoring revealed that the sample with 100 psi carbonation in 160 ml chilled water, added to 40 ml cashew apple syrup, thus constituting a total quantity of 200 ml cashew apple soda, was the most acceptable one. This is being filled and sold in 200 ml glass bottles. The carbonated drink has good acceptance among all the consumer segments and large scale production can generate substantial opportunities for income generation.

There is widespread of effort in developing countries like Nigeria to develop carbonated drink from the locally source materials. To achieve this aim, ginger has been consider as an alternative material for the production of carbonated drink, this is because ginger and its by-products have a lot of applications in confectionaries, pharmaceuticals and beverages production. Apart from the applications of ginger listed above, ginger is also a very important and highly valuable crop in most part of West African, Japan, and China. In this study, ginger soft drink was developed by a combination of fresh ginger rhizome and Carbon dioxide (CO2). The CO2 gas volume was steadily increased to make three (3) samples B, C, and D, while sample A is the non-carbonated sample. All the samples were characterized according to chemical and microbiological analysis of the final product and values obtained from the analysis of the developed ginger soft drink are within the range of standard values for carbonated drink. Shelf-life analysis was carried out on the final product and it corresponds to the Shelf-life of a standard carbonated drink. Sample D with the highest gas volume of 2.8 cm3 has the best Shelf-life. Results obtained from the various analysis conducted indicates that the production of a carbonated ginger soft drink from fresh ginger rhizome is practically possible, cost effective and has numerous advantages when compared with other available carbonated drinks.