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The study was designed to develop functional cucumber and pomegranate based ready-to-serve (RTS) drink as thirst quencher. To boost antioxidant activity and to add natural preservation to the drink, microwave-assisted extracts of herbs and spices; mint, lemongrass, ginger, cinnamon were incorporated either individually or collective, at an equivalent dose of 2% for comparison. In this regard, ginger extract incorporated drink maintained its storage quality owing to highest free radical scavenging potential (49 to 67%) in relevance to highest polyphenol and flavonoid contents (1203 ± 64 mg GAE/L and 178 ± 8 mg TE/L, respectively). Whereas, ascorbic acid was maximally recorded in lemongrass-based drink 22 ± 1 mg/100 mL. During 30 days storage under refrigeration, significant decrease was recorded in pH of the RTS drink along with considerable increase in acidity and browning index however, total soluble solids demonstrated non-significant pattern. Sedimentation showed an inclining trend (p˂.05) with progression in storage but comparatively less sedimentation was attributed to lemongrass incorporated drink followed by cinnamon containing drink. Turbidity also indicated significant changes but showed inverse pattern with respect to sedimentation. Additionally, ginger-based drink expressed considerably low total plate count as 2.3 ±.1 log CFU/mL with nil yeast and mold growth by all the extracts throughout storage. Further, ginger portrayed highest rate for odor, taste and consistency though, mixed herbs and spices based drink attained the best color score. Conclusively, ginger-based drink portrayed maximum antioxidant and antimicrobial properties. [ABSTRACT FROM AUTHOR]

The aim of this study was to develop fruit-based drinks enriched with plant-based proteins [Spirulina platensis biomass (0.25%, w/v) and pea protein isolate (5.83%, w/v)] and probiotics (Lacticaseibacillus casei, Lacticaseibacillus rhamnosus, and Lactiplantibacillus plantarum or their combination) (1%, v/v). The drinks were fermented with probiotics at 37 °C for 24 h before being stored at 4 °C for 90 days. They were then evaluated for microbiological, physicochemical and sensory properties after fermentation and during storage. The probiotic viability in the fermented drinks was between 8.67 and 9.61 log CFU/mL after fermentation. During storage period, the viable probiotic cell counts in the drinks were greater than 7.36 ± 0.09 log CFU/mL, while the pH, titratable acidity, total sugar, protein and total phenolic contents of the probiotic drinks were in the range of 3.44–3.96, 0.69–1.37 g lactic acid/100 mL, 9.14–9.62 g/100 mL, 4.39%–4.70%, and 1053.00–1415 mg GAE/L, respectively. Sensory evaluation demonstrated that the drinks enriched with probiotics were equally or more favourably liked than the control sample during the storage. In general, the sample fermented with L. casei (MC) exhibited the highest probiotic, total phenolic content and antioxidant activity at the end of storage. Conversely, the sample fermented with L. rhamnosus (MR) had a high protein content at the end of storage. Consequently, the enrichment of fruit juices with probiotics and plant proteins offers a new alternative to the functional food market. [ABSTRACT FROM AUTHOR]

Abstract Background The black/white heart disease mortality disparity began increasing in the early 1980’s, coincident with the switch from sucrose to high-fructose-corn-syrup/(HFCS) in the US food supply. There has been more fructose in HFCS than generally-recognized-as-safe/GRAS, which has contributed to unprecedented excess-free-fructose/(unpaired-fructose) in foods/beverages. Average- per-capita excess-free-fructose, from HFCS, began exceeding dosages/(5-10 g) that trigger fructose-malabsorption in the early 1980’s. Fructose malabsorption contributes to gut-dysbiosis and gut-in-situ-fructosylation of dietary peptides/incretins/(GLP-1/GIP) which forms atherosclerotic advanced-glycation-end-products. Both dysregulate gut endocrine function and are risk factors for cardiovascular disease/(CVD). Limited research shows that African Americans have higher fructose malabsorption prevalence than others. CVD risk begins early in life. Methods Coronary-Artery-Risk-Development-in-Adults/(CARDIA) study data beginning in 1985–86 with 2186 Black and 2277 White participants, aged 18–30 y, were used to test the hypothesis that HFCS sweetened beverage intake increases CVD risk/incidence, more among Black than White young adults, and at lower intakes; while orange juice-a low excess-free-fructose juice with comparable total sugars and total fructose, but a 1:1 fructose-to-glucose-ratio, i.e., low excess-free-fructose, does not. Cox proportional hazards models were used to calculate hazard ratios. Results HFCS sweetened beverage intake was associated with higher CVD risk (HR = 1.7) than smoking (HR = 1.6). CVD risk was higher at lower HFCS sweetened beverage intake among Black than White participants. Intake, as low as 3 times/wk, was associated with twice the CVD risk vs. less frequent/never, among Black participants only (HR 2.1, 95% CI 1.2–3.7; P = 0.013). Probability of an ordered relationship approached significance. Among Black participants, CVD incidence jumped 62% from 59.8/1000, among ≤ 2-times/wk, to 96.9/1000 among 3–6 times/wk consumers. Among White participants, CVD incidence increased from 37.6/1000, among ≤ 1.5-times/wk, to 41.1/1000, among 2 times/wk–once/d – a 9% increase. Hypertension was highest among Black daily HFCS sweetened beverage consumers. Conclusion The ubiquitous presence of HFCS over-the-past-40 years, at higher fructose-to-glucose ratios than generally-recognized-as-safe, may have contributed to CVD racial disparities, due to higher fructose-malabsorption prevalence among Black individuals, unpaired/excess-free-fructose induced gut dysbiosis and gut fructosylation of dietary peptides/incretins (GLP-1/GIP). These disturbances contribute to atherosclerotic plaque; promote incretin insufficiency/dysregulation/altered satiety/dysglycemia; decrease protective microbiota metabolites; and increase hypertension, CVD morbidity and mortality.

Background: The use of additives, especially food colors, has attracted the attention of food industries. The purpose of this study is to retrospectively investigate the use of food colors in food products offered in Urmia, Iran. Methods: In this study, 451 samples of different types of food were collected from Urmia (April 2019-February 2022). To identify the color type, the Thin Layer Chromatography method was used. The samples included a confections (dry sweets), saffron noghl, saffron halva (a type of confectionery originating from Persia and widely spread throughout the Middle East), saffron-flavored rice and chicken, fruit ice cream, traditional saffron-flavored ice cream, fruit drinks, and saffron solutions. These products were produced from establishments engaged in the production and distribution of food and confections, restaurants, halva manufacturing workshops, traditional ice cream production workshops, and coffeehouses. Statistical analysis of data was done using SPSS software (IBM SPSS statistic 16, USA). Results: Within the group of synthetic dyes analyzed, quinoline yellow, sunset yellow, carmoisine, and tartarazine were identified as the most commonly used synthetic colorants in the examined food products. Findings also showed that rice and saffron chicken samples had the highest average frequency of tartarazine used among the studied food groups (41.66±1.88%). The highest mean frequency of yellow quinoline consumption was also observed in samples of saffron halva (57.27±3.86%), various types of dry sweets (55.50±0.7%), and saffron noghl (52.50±3.53%). Sunset yellow had a low frequency in all groups except saffron ice cream and fruit drinks (p=0.086). The findings showed that the highest average frequency of carmoisine synthetic color consumption was related to saffron ice cream (25±1.41%) and fruit drinks (23.80±2.54%) among the studied food groups. Conclusion: The findings indicated that approximately 30% of the tested samples, except fruit drinks, contained synthetic colorants. [ABSTRACT FROM AUTHOR]

Background: The black/white heart disease mortality disparity began increasing in the early 1980's, coincident with the switch from sucrose to high-fructose-corn-syrup/(HFCS) in the US food supply. There has been more fructose in HFCS than generally-recognized-as-safe/GRAS, which has contributed to unprecedented excess-free-fructose/(unpaired-fructose) in foods/beverages. Average- per-capita excess-free-fructose, from HFCS, began exceeding dosages/(5-10 g) that trigger fructose-malabsorption in the early 1980's. Fructose malabsorption contributes to gut-dysbiosis and gut-in-situ-fructosylation of dietary peptides/incretins/(GLP-1/GIP) which forms atherosclerotic advanced-glycation-end-products. Both dysregulate gut endocrine function and are risk factors for cardiovascular disease/(CVD). Limited research shows that African Americans have higher fructose malabsorption prevalence than others. CVD risk begins early in life. Methods: Coronary-Artery-Risk-Development-in-Adults/(CARDIA) study data beginning in 1985–86 with 2186 Black and 2277 White participants, aged 18–30 y, were used to test the hypothesis that HFCS sweetened beverage intake increases CVD risk/incidence, more among Black than White young adults, and at lower intakes; while orange juice-a low excess-free-fructose juice with comparable total sugars and total fructose, but a 1:1 fructose-to-glucose-ratio, i.e., low excess-free-fructose, does not. Cox proportional hazards models were used to calculate hazard ratios. Results: HFCS sweetened beverage intake was associated with higher CVD risk (HR = 1.7) than smoking (HR = 1.6). CVD risk was higher at lower HFCS sweetened beverage intake among Black than White participants. Intake, as low as 3 times/wk, was associated with twice the CVD risk vs. less frequent/never, among Black participants only (HR 2.1, 95% CI 1.2–3.7; P = 0.013). Probability of an ordered relationship approached significance. Among Black participants, CVD incidence jumped 62% from 59.8/1000, among ≤ 2-times/wk, to 96.9/1000 among 3–6 times/wk consumers. Among White participants, CVD incidence increased from 37.6/1000, among ≤ 1.5-times/wk, to 41.1/1000, among 2 times/wk–once/d – a 9% increase. Hypertension was highest among Black daily HFCS sweetened beverage consumers. Conclusion: The ubiquitous presence of HFCS over-the-past-40 years, at higher fructose-to-glucose ratios than generally-recognized-as-safe, may have contributed to CVD racial disparities, due to higher fructose-malabsorption prevalence among Black individuals, unpaired/excess-free-fructose induced gut dysbiosis and gut fructosylation of dietary peptides/incretins (GLP-1/GIP). These disturbances contribute to atherosclerotic plaque; promote incretin insufficiency/dysregulation/altered satiety/dysglycemia; decrease protective microbiota metabolites; and increase hypertension, CVD morbidity and mortality. [ABSTRACT FROM AUTHOR]

This study examined the impact of processing methods on the mass balance and energy requirement of tamarind fruit drinks. Four methods were compared: ultrasound pasteurization for seedless tamarind fruit drinks (UPST), hot extraction for seedless tamarind fruit drinks (HEST), ultrasound pasteurization for seeded tamarind fruit drinks (UPTWS), and vat pasteurization for seeded tamarind fruit drinks (VPTWS). Established equations were employed to estimate the mass and energy requirements. HEST and UPTWS produced the highest yields (2.8 kg), whereas UPST yielded the least (2.5 kg), and VPTWS exhibited a mass yield of 2.7 kg. Depodding consumed the most energy for UPST and HEST, while extraction dominated energy use for UPTWS and pasteurization for VPTWS. Energy inputs included manual and electrical sources, with UPST and HEST relying on manual energy, while UPTWS and VPTWS were dependent on electrical energy. Cumulative energy requirements for VPTWS, UPTWS, UPST, and HEST were 6.4376 MJ, 1.1007 MJ, 0.5969 MJ, and 0.5783 MJ, respectively. UPTWS was the most energy-efficient method and optimized yield for seeded tamarind fruit drinks, while HEST was the most efficient for seedless tamarind fruit drink. This study highlights the complex interplay between processing methods, mass balance, energy use, and yield in tamarind drink production. [ABSTRACT FROM AUTHOR]

Fruit drinks are considered healthy because they contain vitamins, minerals, and antioxidants that play an important role in preventing many diseases. Juice supplemented with herbs and spices can improve the nutritional value and acceptability of drinks. The present study investigated the effect of adding basil seeds to various fruit juices, including mango, guava, and orange. Different ratios of basil seeds (0.5, 1.0, and 1.5% w/vol) were added to nectars prepared from various fruits to determine the optimal concentration of basil seeds for enhancing chemical, microbiological, and organoleptic properties. The study demonstrated that the best concentration of basil seeds to improve the characteristics of the final product was 1.0% for mango and orange nectars and 1.5% for guava nectar. Therefore, basil seeds can be used to prepare a highly nutritious nectar, has acceptable sensory properties, and can be recommended as a dietary fortified product to deal with humans from various diseases. [ABSTRACT FROM AUTHOR]

Objective: The study was designed to show the effect of adding different levels of dried fruit extracts for 14 days on sensory and chemical parameters in dairy drinks. The survival of Pseudomonas aeruginosa and Bacillus cereus in artificially contaminated dairy drinks fortified with these extracts was also studied. Materials and Methods: The freshly watery extracts and nonaqueous extracts of dried fruits were prepared by rotary evaporators and solvents, respectively. The determination of the minimum inhibitory concentration of dried fruit extracts was achieved using the disc diffusion test. The sensory evaluation of samples was done, while the chemical parameters of the examined samples were determined by the calibrated analyzer. In addition, the degree of survival of P. aeruginosa and B. cereus in inoculated milk samples was also estimated. Results: In pasteurized and Rayeb milk samples, the water extract of carob and all alcoholic dried fruit extracts had a significant effect on compositional parameters in comparison to control samples. At day 14 of pasteurized milk storage, the watery (20.0%) and alcoholic (10.0%) extracts of carob significantly improved its sensory parameters. Conclusion: Based on the survival results, all utilized dried fruit extracts had a significant inhibitory effect on P. aeruginosa and B. cereus growth in the fortified milk samples at the end of storage. This trial of the survival of these new dairy drinks is the first investigation, particularly in the Middle East. Extracts of utilized dried fruits have prospective functions that enhance dairy drink characteristics. [ABSTRACT FROM AUTHOR]

In the EU and Great Britain (GB), all health claims (HCs) on food must be authorised before use and should comply with Regulation 1924/2006. In GB, all HCs, authorised or not, are listed in the Great Britain Nutrition and Health Claims Register. This study reviews the prevalence and compliance of HCs on prepacked foods sold within three GB supermarkets and via their grocery shopping websites. In June 2023, food labels and online product information of 440 products were evaluated across three food categories—dairy and dairy alternatives; fruit juices, fruit juice drinks and fruit smoothies; and teas and infusions. In store, 26.3% of products carried an HC and 28.3% online. The prevalence of HCs was higher when compared with data from 2016. Overall compliance was high, in store (94.3%) and online (90.0%), with no statistically significant difference in overall HC compliance between in store and online products (p = 0.724). The HC violations observed in the present study were due to non-compliant wording of HCs or use of non-authorised HCs. This study demonstrates changes in the HC landscape and the need for continued monitoring of the prevalence and compliance of HCs as consumer trends alter. [ABSTRACT FROM AUTHOR]

A milk drink flavored with date syrup produced at a lab scale level was evaluated. The production process of date syrup involves a sequence of essential unit operations, commencing with the extraction, filtration, and concentration processes from two cultivars: Sukkary and Khlass. Date syrup was then mixed with cow's and camel's milk at four percentages to form a nutritious, natural, sweet, and energy-rich milk drink. The sensory, physical, and chemical characteristics of the milk drinks flavored with date syrup were examined. The objective of this work was to measure the physiochemical properties of date fruits and milk drinks flavored with date syrup, and then to evaluate the physical properties of milk drinks utilizing non-destructive visible–near-infrared spectra (VIS-NIR). The study assessed the characteristics of the milk drink enhanced with date syrup by employing VIS-NIR spectra and utilizing a partial least-square regression (PLSR) and artificial neural network (ANN) analysis. The VIS-NIR spectra proved to be highly effective in estimating the physiochemical attributes of the flavored milk drink. The ANN model outperformed the PLSR model in this context. RMSECV is considered a more reliable indicator of a model's future predictive performance compared to RMSEC, and the R2 value ranged between 0.946 and 0.989. Consequently, non-destructive VIS-NIR technology demonstrates significant promise for accurately predicting and contributing to the entire production process of the product's properties examined. [ABSTRACT FROM AUTHOR]

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Abstract Objective: Test effects of a standardised front-of-package (FOP) disclosure statement (indicating added sugar, non-nutritive sweetener (NNS) and juice content) on accuracy in assessing ingredients and perceived healthfulness of children’s drinks. Design: In two randomised controlled experiments, the same participants viewed drink packages and indicated if products contained added sugar or NNS and percent juice and rated drink healthfulness. Experiment 1 (E1) included novel (non-US) children’s drinks with a) product claims only (control), b) claims and disclosure, or c) disclosure only. Experiment 2 (E2) included existing children’s drinks (with claims) with a) no disclosure (control) or b) disclosure. Both experiments evaluated sweetened (fruit drink and flavoured water) and unsweetened (100 % juice and juice/water blend) drinks. Potential individual differences (education level and race/ethnicity) in effects were explored. Setting: Online survey Participants: Six hundred and forty-eight US caregivers of young children (1–5 years) Results: FOP disclosures significantly increased accuracy for most ingredients and drink types, including identifying presence or absence of NNS in sweetened drinks, no added sugar in juice/water blends, and actual percent juice in fruit drinks and juice/water blends in both experiments. Disclosures also increased recognition that the novel 100 % juice and juice/water blend did not contain NNS or added sugar (E1) and existing sweetened drinks contained added sugar (E2). Disclosures reduced perceived healthfulness of sweetened drinks but did not increase unsweetened drink healthfulness ratings. Some differences by participant socio-demographic characteristics require additional research. Conclusions: FOP disclosures on children’s drink packages can increase caregivers’ understanding of product ingredients and aid in selecting healthier children’s drinks.

A robust method was developed using LC-ESI-MS/MS-based identification and quantification of 103 fortified pesticides in a mango fruit drink. Variations in QuEChERS extraction (without buffer, citrate, and/or acetate buffered) coupled with dispersive clean-up combinations were evaluated. Results showed 5mL dilution and citrate buffered QuEChERS extraction with anhydrous (anhy) MgSO4 clean-up gave acceptable recovery for 100 pesticides @ 1 μgmL-1 fortification. The method was validated as per SANTE guidelines (SANTE/11813/ 2021). 95, 91, and 77 pesticides were satisfactorily recovered at 0.1, 0.05, and 0.01 μg mL-1 fortification with HorRat values ranging from 0.2-0.8 for the majority. The method showed matrix enhancement for 77 pesticides with a global uncertainty of 4.72%-23.89%. The reliability of the method was confirmed by real sample analysis of different brands of mango drinks available in the market. The greenness assessment by GAPI (Green Analytical Procedure Index) indicated the method was much greener than other contemporary methods. [ABSTRACT FROM AUTHOR]

Objective: Test effects of a standardised front-of-package (FOP) disclosure statement (indicating added sugar, non-nutritive sweetener (NNS) and juice content) on accuracy in assessing ingredients and perceived healthfulness of children's drinks. Design: In two randomised controlled experiments, the same participants viewed drink packages and indicated if products contained added sugar or NNS and percent juice and rated drink healthfulness. Experiment 1 (E1) included novel (non-US) children's drinks with a) product claims only (control), b) claims and disclosure, or c) disclosure only. Experiment 2 (E2) included existing children's drinks (with claims) with a) no disclosure (control) or b) disclosure. Both experiments evaluated sweetened (fruit drink and flavoured water) and unsweetened (100 % juice and juice/water blend) drinks. Potential individual differences (education level and race/ethnicity) in effects were explored. Setting: Online survey Participants: Six hundred and forty-eight US caregivers of young children (1–5 years) Results: FOP disclosures significantly increased accuracy for most ingredients and drink types, including identifying presence or absence of NNS in sweetened drinks, no added sugar in juice/water blends, and actual percent juice in fruit drinks and juice/water blends in both experiments. Disclosures also increased recognition that the novel 100 % juice and juice/water blend did not contain NNS or added sugar (E1) and existing sweetened drinks contained added sugar (E2). Disclosures reduced perceived healthfulness of sweetened drinks but did not increase unsweetened drink healthfulness ratings. Some differences by participant socio-demographic characteristics require additional research. Conclusions: FOP disclosures on children's drink packages can increase caregivers' understanding of product ingredients and aid in selecting healthier children's drinks. [ABSTRACT FROM AUTHOR]

Natural claims on food are largely unregulated in the U.S. This study examined the effects of natural claims on a fruit-flavored drink with added sugar (i.e., fruit drink). In 2019, U.S. parents of children aged 2–12 years (N=1,078) recruited from an online survey panel were randomized to one of three arms: natural claim on a fruit drink, 100% all-natural claim, or a no-claim control. Parents reported their intentions and perceptions regarding fruit drinks using 1–5 response scales. Analysis occurred in 2022–2023. Both natural claims led parents to have higher intentions to purchase a fruit drink for their child than the control (average differential effect=0.20–0.24, both p <0.05). The natural claim (but not the 100% all-natural claim) also led parents to think that the fruit drink was healthier for their children (average differential effect=0.22, p =0.024). Claims made parents less likely to think that the drink contained added sugar (average differential effect= −0.08 to −0.12, both p <0.05) and led to lower estimated amounts of added sugar in teaspoons (average differential effect= −1.77 to −2.09, both p <0.05). Mediation analyses revealed that the claims led to higher intentions to purchase the fruit drink by increasing perceived healthfulness of the fruit drink and by leading parents to believe that there was no added sugar in the fruit drink. Natural claims could increase interest in and perceived healthfulness of fruit drinks. Misperceptions about the nutritional content caused by claims appear to be driving greater purchase intentions. These findings suggest a need for stronger regulation around natural claims to prevent consumer misunderstanding. [ABSTRACT FROM AUTHOR]

Red guava can be processed into a juice drink, but it does not rule out the possibility that fruit juice contains disease-causing microorganisms. This study aims to determine the number of Escherichia coli and TPC/Total Plate Count bacteria in red guava fruit juice sold in the Keboansikep, Gedangan, Sidoarjo. The method used is descriptive using a survey technique with a cross-sectional approach. Laboratory experiments are carried out, namely analyzed in the microbiology laboratory sampling using a saturated sampling technique. Samples were examined to compare the analysis results obtained compared to INS 3719:2014 concerning the Quality of Fruit Juice Drinks. Samples were examined using Escherichia coli analysis based on INS 01-2332.1-2006 with the Most Probable Number (MPN) method and Total Plate Count/TPC analysis based on INS 01-2332.3-2006 with the pour plate method. The test results showed that the Escherichia coli analysis obtained 100% of the samples showing positive with the lowest MPN index of 9 APM/ml to the highest >1100 APM/ml. The results of the PNA analysis obtained 7% of all samples, indicating that it was safe and met the requirements, namely sample 7A with a TPC value of 4.9 x 103 CFU/ml, while 93% of all samples showed that it was unsafe or did not meet the requirements based on INS 3719: 2014. The sample containing the most microbes was sample 5A with a TPC value of 5,1 x 105 CFU/ml. [ABSTRACT FROM AUTHOR]

The objects of the research are fruit and berry juices from watermelon, rosehip, apples and pumpkin. The influence of the physico-chemical parameters of fruit and berry juices on the process of storage and blending is investigated. It has been found that quantitative regulation depending on the physicochemical parameters of fruit and berry juices during the development of blended juice technology makes it possible to develop a drink with a long shelf life. The developed juices should satisfy the body's needs for vitamins and minerals in food necessary for the normal development of the body. Based on research, watermelon-pumpkin-rosehip juice is recommended. However, the consumer properties of natural juices depend on the variety and climatic conditions of growth. The climatic conditions of growth and the variety significantly affect the physico-chemical parameters of the juices obtained from them. All this allows us to assert that it is advisable to conduct a study devoted to establishing the influence of the physico-chemical parameters of fruit and berry juices based on watermelon juice on the process of storage and blending. Juices are the most technologically advanced product for creating new types of functional nutrition. In addition, they contain a complex of vitamins and minerals in their composition. In connection with the above, the development of technology and the organization of the production of functional purpose juices are the solution to problems related to nutrition. It is found that the resulting new product – watermelon-pumpkinrosehip drink will allow you to get a new product with high quality indicators and expand the range of fruit and berry drinks based on watermelon juice [ABSTRACT FROM AUTHOR]

This experimental work developed a vegetable drink from coconut milk, pistachios and maple syrup to take advantage of the nutritional benefits contained in each ingredient. A completely randomized design (CRD) was used, employing an Analysis of Variance and Tukey's test, three beverage treatments (B1, B2 and B3) with four replicates, modifying the amounts of coconut milk, pistachios and maple syrup. Calcium content was determined by atomic absorption spectrophotometry. The treatment that obtained the highest calcium content was B3, with a statistical mean of 638.43±15.10 mg/kg, followed by B2 with a mean of 538.87±24.14 mg/kg, and finally B1 with a mean of 430.48±28.34 mg/kg. The results of the protein and fiber content analysis for the treatment with the highest calcium content (B3) were 3.95% and 2.75%, respectively. Microbiological analyses were also performed on B3. INEN Standard 2337 was used as a reference for the determination of the microbiological characteristics of juices, pulps, concentrates, nectars, fruit and vegetable drinks. All parameters evaluated in the vegetable drink met the requirements established by the reference standard, indicating that the product was produced under adequate hygienic conditions and is suitable for human consumption. [ABSTRACT FROM AUTHOR]

Present research work was conducted in 2021 on the optimization of dietetic jamun-mangopeach fruit blended drink prepared by using (T1 ) sugar, (T2 ) 0.1% aspartame, (T3 ) 0.1% acesulfame-K and (T4 ) 0.1% (aspartame + acesulfame-K). Fruit blend samples were pasteurized at 85-90 oC for 10 minutes, hot filled in glass bottles of 250 mL capacity and stored at ambient temperature for 120 days for physicochemical analysis (pH, total soluble solids, % acidity) and sensory evaluation (color, flavor, taste and overall acceptability). The pH and ascorbic acid decreased while TSS and % acidity increased in all drink samples during storage. In pH, the maximum decrease in T3 (5.90%) and the minimum decrease in T4 (2.60%) was observed while, the maximum decrease in ascorbic acid content was observed in T3 (48.26%) whereas the minimum decrease in T1 (45.22%) during 120 days storage. Similarly the maximum increase in TSS was noticed in T4 (2.55%) and the minimum increase in T3 (1.28%), while the maximum increase in % acidity was recorded in T3 (29.03%) and the minimum increase in T1 (13.89%) during storage. Color, flavor, taste and overall acceptability were also affected during storage. The maximum mean scores for taste (8.40), flavor (8.36), color 8.29 and overall acceptability 7.51 was observed in (T1 ) while the minimum mean score in overall acceptability 6.31, taste 7.24, flavor 7.51 and color 7.76 were observed in (T3 ). Statistical results showed that treatments and storage duration have significant effect. Results indicated that T1 containing sugar was found most acceptable by the panel of judges followed by T2 containing 0.1% aspartame. [ABSTRACT FROM AUTHOR]

In this study, the effect of prebiotics such as fructooligosaccharides (FOS), galactooligosaccharides (GOS), isomaltooligosaccharides (IMO), and inulin on the probiotic biomass and its probiotic properties were studied for thermally acclimatized Lactobacillus helveticus (H-45) and Lacticaseibacillus casei N (N-45) strains at 45 ℃ using adaptive laboratory evolution method. Among the prebiotics studied, GOS was found to be more suitable for synbiotic preparation. The tolerance of lactobacilli cultures H-45 and N-45 in the presence of acid and bile were 4.79 and 8.60% and 2.84 and 4.65% higher than their wild-type strains (H-37 and N-37). Similarly, H-45 and N-45 showed an increase in survivability of 5.29 and 8.63% under simulated gastric conditions and 9.21 and 7.70% under simulated intestinal conditions than H-37 and N-37. Propionic acid yield increased by 0.65-fold in N-45 compared to N-37 in the presence of GOS as a prebiotic, whereas H-37 showed 0.26-fold higher propionic acid production than H-45. Thermally acclimatized strain N-45 showed better survivability under stress conditions than H-45. The synbiotic combination of N45 + GOS was spray-dried using corn starch (CS) as carrier material to obtain spray-dried synbiotic powder (N45 + CS + GOS). This synbiotic powder was added to the ready-to-drink (RTD) fruit drinks prepared from five fruit-flavoured squashes (pineapple, orange, grape, mango, and lemon ginger). The varied amounts of added synbiotic powder did not significantly alter the physicochemical properties of the fruit drinks. Hence, synbiotic formulation N45 + GOS + CS may find application in developing various functional foods. [ABSTRACT FROM AUTHOR]

The aim of the present study was to select the optimal extraction conditions for two underutilized wild fruits of the Rosaceae family (Mespilus germanica and Crataegus azarolus) in order to investigate the possibility of utilizing their potential bioactive properties by developing novel fermented milk drinks enriched with fruit extracts, with functional properties. The total phenolic and flavonoid contents of the extracts, as well as their antioxidant and antidiabetic activities, were evaluated, and based on the results, the optimal extraction conditions were selected. The technological characteristics (i.e., fermentation conditions) and microbiological and bioactive properties of the final products were evaluated over refrigerated storage for 28 days. The findings of the study showed that the incorporation of Mespilus germanica or Crataegus azarolus extracts had a positive influence on the bioactive properties of the end-products, decreased fermentation times and maintained high viable populations of lactic acid bacteria. Hence, it can be concluded that Mespilus germanica or Crataegus azarolus extracts can be exploited in the enrichment of an added-value fermented milk drink. [ABSTRACT FROM AUTHOR]

Objective: Our objectives were to describe sociodemographic characteristics associated with the purchase of (1) any fruit drinks and (2) fruit drinks with specific front-of-package (FOP) nutrition claims. Design: Cross-sectional. Setting: USA Participants: We merged fruit drink purchasing data from 60 712 household-months from 5233 households with children 0–5 years participating in Nielsen Homescan in 2017 with nutrition claims data. We examined differences in predicted probabilities of purchasing any fruit drinks by race/ethnicity, income and education. We constructed inverse probability (IP) weights based on likelihood of purchasing any fruit drinks. We used IP-weighted multivariable logistic regression models to examine predicted probabilities of purchasing fruit drinks with specific FOP claims. Results: One-third of households with young children purchased any fruit drinks. Non-Hispanic (NH) Black (51·6 %), Hispanic (36·3 %), lower-income (39·3 %) and lower-educated households (40·9 %) were more likely to purchase any fruit drinks than NH White (31·3 %), higher-income (25·8 %) and higher-educated households (30·3 %) (all P < 0·001). In IP-weighted analyses, NH Black households were more likely to purchase fruit drinks with 'Natural' and fruit or fruit flavour claims (6·8 % and 3·7 %) than NH White households (4·5 % and 2·7 %) (both P < 0·01). Lower- and middle-income (15·0 % and 13·8 %) and lower- and middle-educated households (15·4 % and 14·5 %) were more likely to purchase fruit drinks with '100 % Vitamin C' claims than higher-income (10·8 %) and higher-educated households (12·9 %) (all P < 0·025). Conclusions: We found a higher likelihood of fruit drink purchases in lower-income, lower-educated, NH Black and Hispanic households. Experimental studies should determine if nutrition claims may be contributing to disparities in fruit drink consumption. [ABSTRACT FROM AUTHOR]

Tuak is one of the drinks that is included in the alcoholic class of fermented fruit drinks containing sugar. The circulation of palm wine is still rife in the Simeulue Regency area, which is a serious problem and makes the people of Simeulue uneasy because the effects of this drink have the possibility of causing people who drink it to commit crimes that are classified as criminal acts. Therefore, integrated management needs to be carried out by law enforcers in overcoming the widespread circulation of palm wine in Simeulue Regency. and what are the inhibiting factors for law enforcement against the perpetrators of the circulation of palm wine in the Simeulue Regency. The results of the research show that the coaching punishment for perpetrators who sell palm wine with an alcohol content below 2% in Simeulue Regency has resulted in the effectiveness of law enforcement against the circulation of palm wine type liquor not working effectively. Factors inhibiting law enforcement include: Lack of awareness community in Simeulue District, there are no specific regulations governing the circulation of palm wine in Simeulue district, low penalties for perpetrators, minimal members of Satpol PP and WH, lack of supporting operational facilities and infrastructure, and the absence of a laboratory to identify the alcohol content contained in palm wine in Simeulue Regency. [ABSTRACT FROM AUTHOR]

COVID-related school closures had a big impact on millions of children nationwide, many of whom rely on schools for healthy meals. An online survey of 3,297 fourth- and fifth-grade students in 67 California schools studied the dietary habits of schoolchildren during the pandemic. The results showed that students who ate one or two school meals a day had significantly higher intakes of vegetables, whole fruits, and 100% fruit juice, compared to students who did not eat school meals. Specifically, students who ate one school meal a day ate more beans and orange vegetables, while those who ate two school meals a day consumed a wider variety of vegetables, including beans and orange vegetables. However, children who ate one school meal a day drank more fruit drinks and flavored milks than those who did not eat school meals. Further, students who ate two school meals consumed more fruit drinks, flavored milks, and sports and energy drinks than those who did not eat school meals. Our findings suggest that, while school meals were an important source of fruits and vegetables during the pandemic, more needs to be done to reduce consumption of sugary drinks. [ABSTRACT FROM AUTHOR]

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fibre-based dietary interventions are at the forefront of gut microbiome modulation research, with a wealth of 16S rRNA information to demonstrate the prebiotic effects of isolated fibres. However, there is a distinct lack of data relating to the effect of a combination of soluble and insoluble fibres in a convenient-to-consume fruit juice food matrix on gut microbiota structure, diversity, and function. Here, we aimed to determine the impact of the MOJU Prebiotic Shot, an apple, lemon, ginger, and raspberry fruit juice drink blend containing chicory inulin, baobab, golden kiwi, and green banana powders, on gut microbiota structure and function. Healthy adults (n = 20) were included in a randomised, double-blind, placebo-controlled, cross-over study, receiving 60 mL MOJU Prebiotic Shot or placebo (without the fibre mix) for 3 weeks with a 3-week washout period between interventions. Shotgun metagenomics revealed significant between-group differences in alpha and beta diversity. In addition, the relative abundance of the phyla Actinobacteria and Desulfobacteria was significantly increased as a result of the prebiotic intervention. Nine species were observed to be differentially abundant (uncorrected p-value of <0.05) as a result of the prebiotic treatment. Of these, Bifidobacterium adolescentis and CAG-81 sp900066785 (Lachnospiraceae) were present at increased abundance relative to baseline. Additionally, KEGG analysis showed an increased abundance in pathways associated with arginine biosynthesis and phenylacetate degradation during the prebiotic treatment. Our results show the effects of the daily consumption of 60 mL MOJU Prebiotic Shot for 3 weeks and provide insight into the functional potential of B. adolescentis. [ABSTRACT FROM AUTHOR]

Byrsonima crassifolia L. Kunth is a plant native to the Americas that grows in tropical and subtropical areas. Fresh B. crassifolia fruits are a good source of ascorbic acid and carotenoids and contain volatile compounds such as butyric and caproic acids. Although B. crassifolia is commonly exploited from wild natural ecosystems, it exhibits the potential to become a crop plant. When optimal agronomic management systems support propagation by seed, fruits with more homogeneous characteristics can be produced compared to those obtained from wild or backyard plants. B. crassifolia fruits can be found in local markets in Central and South America. The pulp, peel, and other B. crassifolia fruit components can be processed to make traditional and innovative food products, namely candies, cookies, cakes, candied fruits, ice creams, sorbets, jellies, juices, liqueurs, jams, nectars, pickles, and fruit drinks as an alternative to avoid the waste of overripe fruits. Additionally, the woody fraction of the B. crassifolia tree is used as a source of firewood, as shade, and for constructing living fences. These uses also allow the maximum use of biomass by establishing support for cultivation with the circular economy and strengthening food security. Therefore, this review aims to provide insights into the generation and dissemination of knowledge supporting the development of strategies in the areas of agronomy, postharvest management, and technological processing of B. crassifolia to promote its sustainable use and exploitation. [ABSTRACT FROM AUTHOR]

Canada recently mandated front-of-pack (FOP) labelling regulations, where foods meeting and/or exceeding recommended thresholds for nutrients-of-concern (i.e., saturated fat, sodium, and sugars) must display a 'high-in' FOP nutrition symbol. However, there is limited research on the amounts and sources of foods consumed by Canadians that would require a FOP symbol. The objective was to examine the intakes of nutrients-of-concern from foods that would display a FOP symbol and to identify the top food categories contributing to intakes for each nutrient-of-concern. Using the first day 24-hour dietary recall from the nationally representative 2015 Canadian Community Health Survey-Nutrition (CCHS), Canadian adults' intakes of nutrients-of-concern from foods that would display a FOP symbol was examined. Foods were assigned to 1 of 62 categories to identify the top food categories contributing to intakes of energy and nutrient-of-concern that would display a FOP symbol for each nutrient-of-concern. Canadian adults (n = 13,495) consumed approximately 24% of total calories from foods that would display a FOP symbol. Foods that would display a FOP symbol for exceeding thresholds for nutrients-of-concern accounted for 16% of saturated fat, 30% of sodium, 25% of total sugar, and 39% of free sugar intakes among Canadian adults. The top food category contributing intakes of each nutrient-of-concern that would display a FOP symbol were nutrient-specific: Processed meat and meat substitutes for saturated fat; Breads for sodium; and Fruit juices & drinks for total and free sugars. Our findings show that Canadian FOP labelling regulations have the potential to influence the intakes of nutrients-of-concern for Canadian adults. Using the findings as baseline data, future studies are warranted to evaluate the impact of FOP labelling regulations. [ABSTRACT FROM AUTHOR]

Noni bio-fermented drink is a fermented fruit of Morinda citrifolia L. Noni fruit is reported to be useful for a wide range of maladies, and consumers throughout the world perceive similar benefits. However, the existing evidence does have some limitations as far as its general application to noni fruit products. This study is intended to assess the quality of noni bio-fermented drink. The fruit was fermented using wild environmental yeast by a local entrepreneur. After 3 months, the mixture was filtered, sweetened, pasteurized, and bottled. The finish product was investigated for its antioxidant activity, total phenolic content and phytochemical constituents. Antioxidant activities exhibited profound results in term of 2,2-diphenyl-1-picryhydrazyl (DPPH) assay with an IC50 value of 14.94±0.76 μg/mL which was very close to that of Trolox at 8.47±0.16 μg/mL. The low phenolic content of 0.75±0.01 mg gallic acid equivalent (GAE)/g measured by Folin-Ciocalteu reagent method. The data of mass spectra and their fragmentations from LC-MS/MS identified 53 of 59 phytochemical compounds from the drink. Iridoid glucosides; asperulosidic acid, deacetylasperulosidic acid and monotropein as well as coumarin; aesculetin, scopoletin were identified as markers of this drink. Moreover, amino acids including organic acids, sugars and sugar in glycosidic forms were elucidated. Sulfur compounds in this drink namely 2-Sulfanylpropan-1-ol; 3- sulfanylpropan-1-ol, thiodiglycol and L-Methionine were identified as the possible cause of the pungent characteristic fragrance. As a result, noni fruit bio fermented drink encompasses numerous nutrients and biological compounds with potent antioxidant activity which could be stated as wellness drink for health merit. [ABSTRACT FROM AUTHOR]

Dental erosion is the irreversible loss of tooth enamel caused by acid attack without any bacterial involvement. Interest in dental erosion has increased considerably during the past decade. This paper aims to determine the prevalence of and association of dental erosion with diet or beverages in children. A systematic review of the literature has been carried out in accordance with the PRISMA recommendations. A search was performed in PubMed, Embase Scopus and Web of Science databases, and completed manually. Those studies that dealt with erosive risk factors related to diet and that included their effect on deciduous or mixed dentition were selected. Dual independent screening, data extraction and risk of bias assessment were concluded. A total number of 708 articles were identified from the initial electronic search of the four databases. Some 466 articles were selected after duplicated articles were discarded. After reading the title and abstract, we eliminated 376 articles; the remaining 90 were meant to be read in order that we could dispatch the ones that did not answer the research question or the inclusion criteria. A total of 25 articles remained for the systematic review. Erosive lesions are favored by the consumption of carbonated and isotonic drinks, fruit juices and acid sauces. Carbonated, isotonic drinks and fruit drinks favor the development of erosive lesions, not so the consumption of fruit juices mixed with dairy products such as milkshakes, yogurts and/or tea. The findings of this article will help researchers, academics and students to characterize the scientific results regarding dental erosion and diet, to evaluate management strategies and to identify significant topics and questions that will help to design future research with the aim of the prevention of the disease. Registration number: CDR42023389750. [ABSTRACT FROM AUTHOR]

Objectives. This study aims to identify the pH level and subsequently the erosive potential of beverages including their sugar content. Materials and Methods. Beverages were purchased from a local convenience store, and some of the beverages were freshly prepared. The acidity of each beverage was identified using a calibrated pH meter. The pH was obtained in triplicate, and the results were expressed in average values with standard deviations. The pH values were then used to determine their erosive potential and the sugar content was obtained from the packaging and recorded. Results. A total of 167 beverages were purchased and categorized. The beverages were categorized into 15 groups: milk tea, hawker drinks, instant drinks, fresh fruit juices, milk, energy drinks, designer coffee, soda, canned drinks, cultured milk, vegetable juices, cordials, bottled fruit drinks, tea, and mineral water. The pH value ranges from 2.65 to 7.85. Seven beverages (4.2%) were classified as extremely erosive, 53 beverages (31.1%) were classified as erosive, and 36 beverages (21.6%) were classified as minimally erosive. In total, 57.5% of the beverages were potentially erosive, and most of the soda and energy drinks were erosive. The highest sugar content per 100 g was BOH Teh Tarik Original (71.8 g), whereas the highest sugar content per serving was Carabao energy drink (10.8 g). Conclusion. High sugar content and low acidic content of beverages could have a negative impact on the dentition. An intervention is required from a public health perspective to regulate the consumption of sweetened and flavored beverages. [ABSTRACT FROM AUTHOR]

A novel solid‐phase microextraction device coated with an efficient and cheap thin film of polyurethane was developed for trace determination of 13 widely used pesticides in fruit and tea beverages. A round‐shaped polyurethane film covering the bottom of a glass vial was fabricated as the sorbent to exhibit a superior capacity for preconcentrating target compounds and reducing matrix interferences. After optimization of the key parameters including the film type, extraction time, solution pH, ionic strength, desorption solvent, and conditions, this device allowed an efficient adsorption‐desorption cycle for the pesticides accomplished in one vial. Coupled with gas chromatography‐electron capture detection, the polyurethane‐coated thin film microextraction method was successfully established and applied for the analysis of real fruit and tea drinks, showing low limits of detection (0.001–0.015 μg/L), wide linear ranges (1.0–500.0 μg/L, r2 > 0.9931), good relative recoveries (77.2%–106.3%) and negligible matrix effects (86.1%–107.5%) for the target pesticides. The proposed approach revealed strong potential of extending its application by flexibly modifying the type or size of the coating film. This study provides insights into the enrichment of contaminants from complex samples using inexpensive and reusable microextraction devices that can limit the environmental and health impact of the sample preparation protocol. [ABSTRACT FROM AUTHOR]

The global beverage industry continues to grow with the particularity that the current market shows a trend for healthy, functional products that incorporate sustainable processes and raw materials that reduce negative impacts on the environment. The objective of this study was to develop a fruit drink with cape gooseberry (Physalis peruviana L) and agraz (Vaccinium meridionale Swartz) pulp, from sweet whey ultrafiltered and hydrolyzed permeate (80% degree of hydrolysis/lactase), evaluating the effect of the addition of stabilizers on the physicochemical, antioxidant and sensory properties. The results indicated that the addition of a mixture incorporating pectin at 0.1% and Carboxymethylcellulose (CMC) at 0.1% with a participation of fruit pulp of 15% w/w achieves the best colloidal stability. Physicochemical analyzes for beverages with stabilizers showed the following values: pH (3.65±0.01), total soluble solids (11.9±0.05°Bx), titratable acidity (0.415±0.004%), viscosity (27.6±1.9 mPa.s), density (1.0387±0.0012 g/ml), humidity (87.34±0.124 % w/w), ashes (0.49 g/100g ), protein <2.5 g/100g, total phenols (38.14±1.52 mg, gallic acid/100g), total carotenoids (292.99±6.72 μg -carotene/100 g), antioxidant capacity by ABTS 452.42±12 μg trolox/ml, and DPPH 219.4±13.34 μg trolox/ml. Most of these attributes remained stable for 32 days both for the drink with stabilizers and for the one that did not incorporate them (control), however there were losses of 17% in total phenols and 4% in total carotenoids at the end of the storage period at 4 oC. Sensory tests in the beverage with stabilizers indicated general acceptance of attributes above 80% by consumers, allowing to conclude that the developed beverage offers an important alternative to generate added value to whey permeate with commercial projection compared to other applications where only separated and concentrated whey proteins are used. [ABSTRACT FROM AUTHOR]

Fruit juices and juice type beverages may have benzoates, sorbates and sulphur dioxide as preservatives. Five different categories of fruit juicebased beverages, including fruit juices, fruit nectars, fruit juice drinks, fruit drinks, and fruit cordials, were analyzed for benzoic acid, sorbic acid, and physicochemical properties such as pH, titratable acidity, degree Brix, and sugar-to-acid ratio. 15 samples were detected to contain benzoic acid while 12 samples were found to contain sorbic acid. A combination of benzoic and sorbic acids were detected in 12 samples and the remaining 36 samples did not contain any benzoic acid or sorbic acid. All the fruit juice-based beverages complied with Food Regulations 1985 for benzoic acid or sorbic acid. Brand K tropical fruit juice drink base is the only product that did not comply with the specification of CODEX standard. No violation of labelling requirement was observed in all samples. All samples tested were considered as acid food as their pH readings were below 4.6. The titratable acidity of fruit juice-based beverages ranged from 0.14 to 2.71 % (w/v). The range of Brix values measured was from 10.2 to 60.9 °Brix. Sugar-to-acid ratios calculated were ranged from 16.9 to 275.7. [ABSTRACT FROM AUTHOR]

The method of production of peanut paste with blended fruit and vegetable semi-finished products of high degree of readiness based on Jerusalem artichoke and cranberry obtained under conditions of low-temperature concentration has been improved. The production method is characterized by the process of concentration in a rotary-film apparatus at a temperature of 45...50 °C to a content of 28...30 % of dry substances within 1.75...2.00 minutes. The organoleptic evaluation of various recipe ratios of the selected raw materials revealed its optimal content in the semi-finished product (Jerusalem artichoke 65 %, cranberry 35 %), which has a uniform structure, a pleasant aroma of cranberry and Jerusalem artichoke, and its color is red-orange. The obtained fruit and vegetable semi-finished product of a high degree of readiness can be used as a base or additive in various food products of special purpose to increase their nutritional value and provide the products with a health-improving effect. For the production of health-prophylactic peanut paste, a technological manufacturing scheme is proposed with the addition of Jerusalem artichoke and cranberry fruit and vegetable paste to its composition, which will further increase the health-prophylactic properties of the finished product, eliminate the use of sugar and other synthetic stabilizers in comparison with classical technology. The organoleptic evaluation of the received samples of peanut paste with blended fruit and vegetable semi-finished product of a high degree of readiness revealed a rational amount of the semi-finished product at the level of 25 %, while the product has a structured, homogeneous consistency and a pleasant yellow-orange color. The obtained product can be recommended for therapeutic and preventive purposes, as a cholesterol-lowering and immunomodulating agent. [ABSTRACT FROM AUTHOR]

Supplemented apricot probiotic drink (SAPD) was prepared with the addition of 2% lactobacillus rhamnosus and different percentages (2, 4, 8, 12%) of sea buckthorn powder, a total of five treatments were prepared To, T1, T2, T3, and T4 and stored at 4°C. The analysis of probiotic count was performed using total plate count and for the examination of antioxidant activity DPPH was done and total phenolic content was also conducted. Physiochemical, microbial (TPC), antioxidant (TPC, DPPH), and sensory evaluation of supplemented apricot probiotic drink were done at different storage periods (1, 14, and 28 days) and obtained data were subjected to the statistical design. There was a considerable change in total phenolic content (TPC) throughout storage in all treatments, but supplementation of sea buckthorn has increased the TPC and antioxidant activity of SAPD. The probiotic count of T2 showed the highest probiotics among all treatments with 6.70 log CFU/mL on the 1st day, 6.6 log CFU/mL on the 14th day, and 6.5 log CFU/mL on the 28th day. It was having 4% sea buckthorn followed by T1 having 6.56 log CFU/mL and T0 having 6.54 log CUF/mL of grand mean with little change during the storage period of 28 days. T3 and T4 showed decreased number of probiotic counts with an increase in the percentage of sea buckthorn. This research concluded that sea buckthorn can be supplemented in fruit drinks to provide probiotic and antioxidant benefits, but its increased ratio can reduce the overall acceptability of the drink. [ABSTRACT FROM AUTHOR]

Objective: This study aimed to evaluate food labels targeted at children and identify the concomitant presence of claims and high levels of critical nutrients and/or the presence of sweeteners. As a secondary objective, it aimed to list different types of claims and check which marketing strategies are most used. Methods: We collected 409 products, from 8 popular food groups targeted at children, in Brazilian market (i.e., fruit drinks, dairy drinks, sandwich cookies, cakes, breakfast cereals, jellies, corn snacks, and yogurts). The contents of critical nutrients (e.g., sugar, total fat, saturated fat, and transfat, and sodium) and presence/absence of sweetener were calculated, considering Pan American Health Organization (PAHO) parameters. Then, we verified the presence and types of claims in these products. Results: Overall, 265 (64.7%) labels presented claims. In three of the eight categories (i.e., breakfast cereals, dairy drinks, and yogurt), all products with claims (50, 34, and 34 products, respectively) had one or more nutrients in harmful concentrations (critical nutrients above PAHO’s nutritional profile and/or presence of sweeteners). In the other categories, only one product (of 63 sandwich cookies and 26 breakfast cereals with claims) and three products (of 22 cakes and 28 jellies with claims) had no nutrient in critical concentration. The presence of claims, like “rich/source” of micronutrient, was predominant in seven of the eight food groups. Conclusion: In the present study, there was a high presence of claims, of different types, in foods targeted at children, which, for the most part, also have excess of at least one critical nutrient, according to PAHO. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Acetic acid bacteria (AAB) are microorganisms widely distributed in nature. Although this group is involved in the spoilage of some foods, AAB are of great industrial interest, and their functionality is still poorly understood. AAB convert ethanol, sugars and polyols into various organic acids, aldehydes and ketones via oxidative fermentation. These metabolites are produced during a succession of biochemical reactions in various fermented foods and beverages, such as vinegar, kombucha, water kefir, lambic and cocoa. Furthermore, important products such as gluconic acid and ascorbic acid precursors can be produced industrially from their metabolism. The development of new AAB-fermented fruit drinks with healthy and functional properties is an interesting niche for research and the food industry to explore, as it can meet the needs of a wide range of consumers. Exopolysaccharides such as levan and bacterial cellulose have unique properties, but they need to be produced on a larger scale to expand their applications in this area. This work emphasizes the importance and applications of AAB during the fermentation of various foods, their role in the development of new beverages as well as numerous applications of levan and bacterial cellulose. [ABSTRACT FROM AUTHOR]