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Background: The Alcohol Use Disorders Identification Test (AUDIT) is commonly used in clinical settings to assess the severity of alcohol-related problems, with the effectiveness of alcohol reduction interventions varying across this spectrum. In a recent study, we demonstrated that a 12-week intervention involving the provision of free non-alcoholic beverages reduced alcohol consumption among heavy drinkers for up to 8 weeks post-intervention. However, it remains unclear whether this effect was consistent across different AUDIT score ranges. Therefore, this secondary analysis aimed to examine whether the severity of alcohol-related problems, as indicated by AUDIT scores, influences the effectiveness of non-alcoholic beverage provision in reducing alcohol consumption. Methods: This was a single-center, open-label, randomized, parallel-group study. Participants were Japanese individuals who frequently consumed large quantities of alcohol (at least 40 g/day for men and 20 g/day for women) but were not diagnosed with alcohol dependence. Participants were randomly assigned to either an intervention or control group. The intervention group received free non-alcoholic beverages once every 4 weeks over a 12-week period (24 bottles of 350 mL per case, up to three cases per session, for a total of three sessions). Alcohol and non-alcoholic beverage consumption over the previous 4 weeks was tracked using a drinking diary. For this secondary analysis, participants were categorized into four groups based on their AUDIT scores (group 1: ≤ 7 points, group 2: 8–11 points, group 3: 12–14 points, and group 4: ≥ 15 points), and changes in alcohol consumption were compared across these groups in both the intervention and control participants. Results: The provision of non-alcoholic beverages significantly increased non-alcoholic beverage consumption in all groups. However, alcohol consumption was significantly reduced in the intervention groups compared to controls only in groups 1–3. The reduction in alcohol consumption was less pronounced in groups 3 and 4 compared to group 1 (both, p < 0.05). Importantly, the provision of non-alcoholic beverages did not lead to an increase in alcohol consumption, even among individuals with higher AUDIT scores. Conclusions: These findings suggest that individuals with higher AUDIT scores may experience a reduced benefit from a 12-week non-alcoholic beverage intervention in terms of alcohol consumption reduction. Nevertheless, this intervention appears to be a safe and effective strategy for reducing alcohol consumption in heavy drinkers who do not have alcohol dependence. Trial registration: UMIN UMIN000047949. Registered 4 June 2022. [ABSTRACT FROM AUTHOR]

Fermented foods have been a component of the human diet since ancient times, including live bacteria employed to restore gut health, contributing to the frontline of functional food progression. Human concern about the harmful consequences of possible contaminants has increased significantly as their toxicity, carcinogenicity, and teratogenicity have become more publicized. In order to take preventive measures, it is essential to correctly identify and define the implications of contaminants and toxins in human health and intestinal microbiota balance for preventing or diagnosing epidemics before they cause damage. The longer food chain that results from urbanization and underreporting of diseases makes it harder to correlate contaminated food to disease, which in turn presents challenges to improving food safety. This research aims to present the potential physical, chemical, and microbiological pollutants and toxins found in fermented products and their effects on human health. The scope tackles various categories of fermented foods, such as dairy products, alcoholic and nonalcoholic beverages, fermented meat products, traditional bakery products, and fermented cereals and vegetables. Furthermore, it examines specific control processes such as rigorous sanitation protocols, advanced packaging technologies, regulatory harmonization, and decontamination methodologies used to prevent the release of contaminants from fermented foods. Future viewpoints and opportunities are briefly mentioned in the conclusion. [ABSTRACT FROM AUTHOR]

Abstract Background The Alcohol Use Disorders Identification Test (AUDIT) is commonly used in clinical settings to assess the severity of alcohol-related problems, with the effectiveness of alcohol reduction interventions varying across this spectrum. In a recent study, we demonstrated that a 12-week intervention involving the provision of free non-alcoholic beverages reduced alcohol consumption among heavy drinkers for up to 8 weeks post-intervention. However, it remains unclear whether this effect was consistent across different AUDIT score ranges. Therefore, this secondary analysis aimed to examine whether the severity of alcohol-related problems, as indicated by AUDIT scores, influences the effectiveness of non-alcoholic beverage provision in reducing alcohol consumption. Methods This was a single-center, open-label, randomized, parallel-group study. Participants were Japanese individuals who frequently consumed large quantities of alcohol (at least 40 g/day for men and 20 g/day for women) but were not diagnosed with alcohol dependence. Participants were randomly assigned to either an intervention or control group. The intervention group received free non-alcoholic beverages once every 4 weeks over a 12-week period (24 bottles of 350 mL per case, up to three cases per session, for a total of three sessions). Alcohol and non-alcoholic beverage consumption over the previous 4 weeks was tracked using a drinking diary. For this secondary analysis, participants were categorized into four groups based on their AUDIT scores (group 1: ≤ 7 points, group 2: 8–11 points, group 3: 12–14 points, and group 4: ≥ 15 points), and changes in alcohol consumption were compared across these groups in both the intervention and control participants. Results The provision of non-alcoholic beverages significantly increased non-alcoholic beverage consumption in all groups. However, alcohol consumption was significantly reduced in the intervention groups compared to controls only in groups 1–3. The reduction in alcohol consumption was less pronounced in groups 3 and 4 compared to group 1 (both, p

Kombucha brewers selling non-alcoholic beverages in the United States must ensure that the ethanol content of their products remains below 0.5% (v/v) throughout all stages of production and shelf life. Producers struggle to comply with this regulation in the absence of expensive dealcoholizing equipment if they wish to sell the unpasteurized or minimally pasteurized products that consumers typically expect. To identify which bacterial and/or fungal species contribute to the high ethanol content of commercial kombucha, we analyzed 47 commercial kombucha samples purchased at supermarkets near Cornell University in Ithaca, NY, USA. We analyzed samples for ethanol content via HPLC, microbial load determination, and next-generation amplicon sequencing of the bacterial and fungal populations of those samples. Two brands were found to contain significantly more than 0.5% ethanol (v/v) in the tested samples (t-test, p < 0.05, greater), and three brands were found to contain significantly different amounts of sugar in the tested samples compared to what was reported on the nutrition label (one higher and two lower, t-test, p < 0.05, two-sided). The microbial communities of the samples most significantly varied due to brand (PERMANOVA, p < 0.05). The main bacterial genera observed in the samples were Komagataeibacter, Acetobacter, Gluconobacter, Oenococcus, Lactobacillus, and Bifidobacterium. The main fungal genera observed in the samples were Saccharomyces, Dekkera, Cyberlindnera, Lachancea, Schizosaccharomyces, and Pichia. We did not identify any bacterial or fungal species associated with differences in ethanol content between samples within brands, suggesting significant strain variation in the bacteria and fungi involved in commercial kombucha fermentation. However, we did find that the relative abundance of Lactobacillales and the lactic acid content of the samples were significantly correlated (Kendall correlation test, p < 0.05). These results build upon recent research elucidating the role of lactic acid bacteria in the commercial fermentation of kombucha. [ABSTRACT FROM AUTHOR]

Vegetables are an important component of healthy diet has the most major significance both by the most crucial agricultural product and %23.03 percentage in food and nonalcoholic beverages main expense group of our country's inflation basket. In this study, cost formation of fresh vegetable product life cycle chain has been analyzed step by step by field research from producers to last consumer and evaluated with other countries' implementations and their literature review. It has been studied for a beneficial system for end users producers including vegetable producers, governmental institutions, and enterprises and including other related shareholders by evaluating vegetable life cycle to understand crucial, efficient factors and intend for improve income of producers. There are suggestions intended for empowering position of producer organizations and associations over other regular members to strengthen the role of farmer in food chain. Periodic excess in raw vegetable prices, performing food inflation problem and sustainable solution suggestions have been unfolded. It is obvious that if raw vegetable product supply chain removed from this complication, there could be much decrease in product life cycle cost. [ABSTRACT FROM AUTHOR]

The manufacturing of juice-containing soft drinks is experiencing significant expansion in both international and domestic markets, including Kazakhstan. This tendency can be attributed to the aspiration of the working-age population in developed countries to adopt a health-conscious lifestyle. The manufacturing of beverages using natural fruit and berry ingredients is highly intriguing in this context. Enriching soft drinks with a diverse array of physiologically active chemicals derived from plant materials is highly significant. This study aims to investigate the physicochemical characteristics of soft drinks and assess the potential application of gooseberry extract. In order to create a non-alcoholic beverage, the valuable wild gooseberries were utilised. These gooseberries are rich in biologically active elements, including vitamins, vitamin-like compounds, flavonoids, minerals, and other chemicals. The acquired results are derived from a substantial volume of empirical study and are founded upon an examination of literary data pertaining to the chemical makeup of gooseberries. The study investigated the chemical makeup of gooseberries using contemporary techniques of chemical analysis. A recipe for a nonalcoholic beverage made using gooseberry extract, free from any artificial ingredients, has been devised. The organoleptic and physico-chemical features of it have been determined. [ABSTRACT FROM AUTHOR]

A novel Fe3O4@coPPy-PTH nanocomposite-based sorbent was prepared via in situ oxidative polymerization using Fe3O4 nanoparticles with spherical and flower-like morphologies of thiophene and pyrrole as the feedstocks. The synthesized nanocomposite displayed sensitive extraction and determination of metal ions Co(II), Cr(III), and Ni(II) without a chelating agent, followed by microsample injection system-flame atomic absorption spectrometry. Advanced spectroscopic and imaging techniques including scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy were used to characterize the composition and morphology of the Fe3O4@coPPy-PTH nanocomposite. SEM observations showed that the size of the Fe3O4 nanoparticles changed from 30 nm to 120 nm in diameter after copolymer (PPy-PTH) coating. The Fe3O4@coPPy-PTH nanocomposite has good dispersion properties and stability in strong acid solutions. For effective extraction of the studied analytes, the influence of sample pH, volume of sample solution and eluent, amount of adsorbent, and interference of coexisting metal ions were optimized. Under the optimum conditions, preconcentration factors were obtained as 25 for all analytes. The calibration curves were linear in the range of 0.0-10.0 µg L-1 with coefficients of determination (R²) greater than 0.9957 for all three analytes. Limits of detection (S/N = 3) were calculated in the range of 0.17-0.23 µg L-1. Precision values, expressed as relative standard deviations, were lower than 3.0%, and relative recoveries were obtained in the range of 88.6%-103.6%. The proposed method (Fe3O4@coPPy-PTH/MSPE/MIS-FAAS) was successfully applied to extract and determine the studied metal ions in beer, wine, and nonalcoholic beverage samples. [ABSTRACT FROM AUTHOR]

Copyright of Estudios de la Gestión is the property of Universidad Andina Simon Bolivar, Sede Ecuador 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.)

Considering the health benefits of kombucha, already widely studied, the objective of this study was to develop kombucha beverages with the addition of an infusion of specialty arabica coffee from the first fermentation, varying the proportion of specialty coffee (2% to 13%), and evaluate their pH, volatile acidity, degree of alcohol, centesimal composition, sodium contents, and colour parameters to determine the acceptability of the beverages. Concerning the pH, all of the formulations conformed with the kombucha identity standard, but K3 (11% coffee) and K4 (13% coffee) were below the established minimum for volatile acidity. Except for K4, all of the other formulations were classified as alcoholic kombuchas, although their values were very close to the limit for non-alcoholic beverages. The formulations presented low sugar and sodium contents, which corroborated their low caloric value. Therefore, coffee-flavoured kombucha fermented for 18 days becomes an option for consumers looking for low-calorie, refreshing, and healthy drinks. The luminosity of the beverages decreased as the proportion of coffee increased, and consequently, the values for a* and b* increased, indicating a strong tendency for a yellowish-red colour. Sensorially, the formulations K4 and K3 were the most well accepted in all respects and can therefore be considered formulations with high commercialisation potential. [ABSTRACT FROM AUTHOR]

Numerous natural antioxidants commonly found in our daily diet have demonstrated significant benefits for human health and various diseases by counteracting the impact of reactive oxygen and nitrogen species. Their chemical properties enable a range of biological actions, including antihypertensive, antimicrobial, anti-inflammatory, anti-fibrotic, and anticancer effects. Despite promising outcomes from preclinical studies, ongoing debate persists regarding their reproducibility in human clinical models. This controversy largely stems from a lack of understanding of the pharmacokinetic properties of these compounds, coupled with the predominant focus on monotherapies in research, neglecting potential synergistic effects arising from combining different antioxidants. This study aims to provide an updated overview of natural antioxidants, operating under the hypothesis that a multitherapeutic approach surpasses monotherapy in efficacy. Additionally, this study underscores the importance of integrating these antioxidants into the daily diet, as they have the potential to prevent the onset and progression of various diseases. To reinforce this perspective, clinical findings pertaining to the treatment and prevention of non-alcoholic fatty liver disease and conditions associated with ischemia and reperfusion phenomena, including myocardial infarction, postoperative atrial fibrillation, and stroke, are presented as key references. [ABSTRACT FROM AUTHOR]

The measurement of food additives has been introduced as one of the most important and widely used solutions in checking the quality of food products. A rapid and new design carbon paste electrochemical sensor (CPE) amplified with palladium decorated single wall carbon nanotubes (Pd/SWCNTs) were introduced for analysis of the phenolic based antioxidant (tert-butylhydroquinone (TBHQ) in this case) in non-alcoholic drinking samples in the food industry. Different voltammetric techniques confirmed the synthesized nanocomposite has as good mediator activity for electrochemical-oxidation TBHQ as a sensor because of recording high oxidation current and low overvoltage. The electrochemical parameters, such as electron transfer coefficient (α) and diffusion coefficient (D) are calculated by recorded electrochemical signals. In continuous, linear dynamic range 20 nM to 190 µM with a limit of detection 6.0 nM recorded in this project. Finally, Pd/SWCNTs-CPE used to monitoring of TBHQ in real food samples and the analytical results confirmed the selectivity and sensitivity of proposed sensor in this regard. [ABSTRACT FROM AUTHOR]

Beverages are an integral component of a person's food package. Various types of microorganisms widely contaminate beverages. This review presents current research data aimed at identifying dominant microorganisms in beverages and molecular methods for their detection. Wine, beer, dairy drinks, and fruit juices were selected as the main objects of the study. The most contaminated beverage turned out to be fruit juice. As a result of a large number of independent studies, about 23 species of microorganisms were identified in it. At the same time, they are represented not only by bacterial and fungal organisms, but also by protozoa. Milk turned out to be the least contaminated in terms of detected bacteria. The most common pollutants of these beverages were Staphylococcus aureus, Bacillus cereus, and Vibrio parahaemolyticus. It has been established that among pathogenic genera, Salmonella sp., Campylobacter sp. and Shigella sp. are often present in beverages. One of the main tools for the quality control of beverages at all stages of their production is different types of polymerase chain reaction. The sequencing method is used to screen for microorganisms in beverages. The range of variations of this technology makes it possible to identify microorganisms in alcoholic and non-alcoholic beverages. The high specificity of methods such as PCR-RFLP, Rep-PCR, qPCR, End-point PCR, qLAMP, the molecular beacon method, and RAPD enables fast and reliable quality control in beverage production. Sequencing allows researchers to evaluate the microbiological diversity of all the studied beverages, while PCR varieties have demonstrated different fields of application. For example, PCR-RFLP, RAPD-PCR, and PCR allowed the identification of microorganisms in fruit juices, qPCR, LAMP, and the molecular beacon method in wine, LAMP and multiplex PCR in milk, and End-point PCR and Rep-PCR in beer. However, it is worth noting that many methods developed for the detection of microbial contaminants in beverages were developed 10–20 years ago; modern modifications of PCR and isothermal amplification are still poorly implemented in this area. [ABSTRACT FROM AUTHOR]

Given the increasing reliance on plastic packaging in the beverage industry, this study investigates the presence of microplastics (MPs) in the most popular beverage brands in the Iranian market. A total of 19 bottled beverage brands, including soft drinks and non-alcoholic beverages, were randomly collected and filtered. Quantitative analysis of the MPs was then performed using stereomicroscopy and fluorescence techniques, and classification was based on color, shape, and size. In addition, the polymer type was determined using Fourier transform infrared spectroscopy (FT-IR), and the surface morphology and elemental composition of the MPs were examined using Scanning Electron Microscopy (SEM) and Energy dispersive X-ray spectroscopy (EDS). The results showed that approximately 80–90 % of the samples were contaminated with different MP types, with an average of 4.5 ± 4.8 particles/L detected by stereomicroscopy and 21.90 ± 25.72 particles/L by fluorescence microscopy. FT-IR analysis identified polyethylene terephthalate (PET) and polyethylene (PE) as the predominant polymer types and may clarify the possible role of packaging materials in the contamination of MPs. Fragments accounted for the highest proportion of MPs (71 %), followed by fibers (29 %). The size distribution of MPs was dominated by particles in the range of 1–500 μm (48 %), followed by 500–1000 μm (40 %) and 1000–1500 μm (12 %). MPs were black (84 %), with smaller proportions of red (7 %) and green (1 %), which may reflect the source of the contamination. The findings emphasize the necessity of increased monitoring and the application of countermeasures to lessen MPs contamination in the beverage sector.

In Fiji, packaged foods are becoming increasingly available. However, it is unknown if nutrition composition of these foods has changed. This study aims to assess changes in energy, nutrient content and healthiness of packaged foods by comparing data from five major supermarkets in Fiji in 2018 and 2020. Foods were categorised into 14 groups; nutrient composition information was extracted and healthiness assessed using Health Star Rating (HSR). Descriptive statistics and a separate matched products analysis was conducted summarising differences in nutrient content and HSR. There was limited evidence of change in the nutrient content of included products however, there was a small reduction in mean saturated fat in the snack food category (-1.0 g/100 g, 95% CI -1.6 to -0.4 g/100 g). The proportion of products considered healthy based on HSR, increased in the convenience foods category (28.4%, 95% CI 8.3 to 48.5) and decreased in non-alcoholic beverages (-35.2%, 95% CI -43.6 to -26.9). The mean HSR score increased in the fruit and vegetables category (0.1 (95% CI 0.1, 0.2)) and decreased for non-alcoholic beverages (-1.1 (-1.3, -0.9)) and the sauces, dressings, spreads, and dips category (-0.3 (-0.3, -0.2)). Strengthened monitoring of the food supply is needed to improve the healthiness of foods available. [ABSTRACT FROM AUTHOR]

It is important to understand which factors are central to the development of metabolic syndrome as the burden of the condition increases (MetS). The aim of this study was to search for associations between the frequency of non-alcoholic beverage consumption (FFQ), blood pressure, anthropometric measurements, biochemical parameters related to health and hydration status, and the number of MetS components in 290 adults diagnosed with metabolic disorders. Blood pressure and anthropometric measurements: body weight (BW), height (H), waist circumference (WC), handgrip strength (HGS), and total body water (TBW) were measured. Blood and urine samples were collected. We observed the highest frequency of consumption of tea drinks in women with four MetS components and fruit and vegetable juices in men with five MetS components. The highest systolic blood pressure (SBP) and BMI were found with five MetS components and the lowest TBW with three MetS components in both sexes. The lowest uric acid and urea were observed in women with three MetS components, while the lowest pH with five MetS components and the highest urine-specific gravity (USG) with four MetS components were observed in men. These findings highlight the need to focus on elucidating the relationship between diet, including beverage consumption, blood pressure, anthropometric measurements and biochemical parameters, and health and hydration status in adults with metabolic disorders in further research. [ABSTRACT FROM AUTHOR]

Orange concentrate (OC) is one of the main raw materials in the nonalcoholic beverage industry. Considering the difference in orange varieties, preserving its natural quality is essential to yield a product with favorable attributes and physical stability. Thus, the present study is aimed at assessing the effect of pectin, xanthan, and carboxymethyl cellulose (CMC) in a concentration range of 0–0.2% (w / v) along with mixing temperature on Brix, pH, acidity, density, turbidity, and viscosity of OC and at calculating the model equation for each attribute. The results showed that, except for CMC, the influence of concentration, type, and amount of hydrocolloid on pH changes was insignificant. Adding each hydrocolloid individually, in pairs, or threes reduced the density, and the measured density was lower at a mixing temperature of 4°C. Also, it was observed that mixing temperature was the only factor influencing turbidity, and the values were significantly lower at 80°C compared to 4°C. A significant interaction effect of xanthan concentration and mixing temperature on the Brix was observed. Adding hydrocolloids, except pectin, resulted in a significant (p < 0.05) increase in viscosity, and xanthan had the greatest effect on the viscosity. A suitable model was designed using pectin and xanthan, pectin and CMC, and all three gums, resulting in a final OC product with high stability and improved physical and chemical attributes. The optimized values for Brix, pH, acidity, density, turbidity, and OC viscosity were achieved using 0.08% pectin, 0.19% xanthan, and 0.08% CMC at 80°C mixing temperature. [ABSTRACT FROM AUTHOR]

Background: Low testosterone concentrations affect 2–13% of adult males, with a direct association between reduction in testosterone (T) concentrations and cardiovascular events. Lifestyle habits have been linked to visceral fat accumulation and endocrine disorders like secondary hypogonadism. Alcohol intake has also been a topic of debate, with studies showing a detrimental effect on sperm production and underlying mechanisms. This meta‐analysis aims to comprehensively evaluate the effect of alcohol consumption on T serum concentrations in adult men. Methods: The literature search included only controlled clinical trials comparing men who drink alcohol to men who do not, or who assumed placebo or nonalcoholic beverages. The primary outcome was the comparison of total testosterone serum concentrations between the study and control groups. The publications were examined for publication bias using Egger's test. Results: Twenty‐one studies were included in the analysis for a total of 30 trials that examined the effects of alcohol consumption on testosterone level in 10,199 subjects. The meta‐analysis showed that alcohol consumption overall is related to significant reduction in circulating concentrations of total testosterone (mean difference [MD] = −4.02; 95% CI −6.30, −1.73), free T (MD = −0.17; 95% CI −0.23, –0.12), sex hormone binding globulin (SHBG) (MD = −1.94; 95% CI −3.37, −0.48), an increase in estradiol (E2) (MD = 7.65; 95% CI 1.06, 14.23) and neutral effect on luteinizing hormone (LH) (MD = −0.15; 95% CI −0.36, 0.06), independently by age, body mass index (BMI), E2, and LH serum concentrations and alcohol intake. However, these results are evident only in healthy men exposed to chronic alcohol consumption and not in those with a recognized diagnosis of alcohol use disorder or after acute alcohol intake. Conclusion: This study suggests how chronic alcohol consumption may inhibit the gonadal axis in healthy men, although the exact pathophysiological mechanisms connecting alcohol exposure and steroidogenesis are still not completely clarified. [ABSTRACT FROM AUTHOR]

Non-alcoholic beverages often contain various constituents and additives, influencing both their nutritional profiles and functional attributes. Given the ubiquity of these beverages and their potential health implications, rigorous quality checks are indispensable to ascertain compliance with health and safety standards. This research aimed to quantify caffeine and phosphoric acid levels in a diverse array of soft drinks from Kosovo's market. To achieve this, 41 distinct non-alcoholic beverage samples from the local market were scrutinized. Caffeine concentrations were determined via UV-Vis spectrophotometry, while potentiometric titration was employed to assess phosphoric acid levels. As expected, energy drinks in Kosovo contained markedly higher caffeine concentrations compared to carbonated soft drinks and ice-tea variants. On the other hand, based on the results, analysed energy drinks showed somewhat greater caffeine contents than those reported in packaging of the beverage samples. Our study showed that a significant portion of the samples (21.95% for caffeine and 9.76% for phosphoric acid) did not conform to the standards set by EU 1169/2011 regulation or the EU 1333/2008 regulation. These findings underscore the urgency for relevant food safety authorities to implement rigorous oversight and enact appropriate protective measures. It is also imperative for the Kosovo National Food Safety Authority to craft specific regulations stipulating permissible additive concentrations, especially for caffeine and phosphoric acid, in non-alcoholic beverages. [ABSTRACT FROM AUTHOR]

This paper presents a low-cost disposable sensor for gallic acid (GA) detection in non-alcoholic and alcoholic beverages using a screen-printed cell (SPC) whose working electrode (in graphite) is modified with electrosynthesized molecularly imprinted polypyrrole (eMIP). Our preliminary characterization of the electrochemical process shows that gallic acid (GA) undergoes irreversible oxidation at potentials of about +0.3 V. The peak potential is not affected by the presence of the eMIP film and alcohol percentages (ethanol) up to 20%. The GA determination is based on a differential pulse voltammetry (DPV) analysis leveraging its oxidation peak. The calibration data and the figures of merit of the analytical method (LOD, LOQ, and linear range) are calculated. To validate the feasibility of the sensor's application for the dosing of GA in real matrices, some non-alcoholic and alcoholic beverages are analyzed. The results are then compared with those reported in the literature and with the total polyphenol content determined by the Folin–Ciocalteu method. In all cases, the concentrations of GA align with those previously found in the literature for the beverages examined. Notably, the values are consistently lower than the total polyphenol content, demonstrating the sensor's selectivity in discriminating the target molecule from other polyphenols present. [ABSTRACT FROM AUTHOR]

Tea is the most popular non-alcoholic beverage in the world well known for its refreshing and stimulative properties. Temi tea is a top-notch organic tea brand being grown in the sole tea estate in the mountainous state of Sikkim which has high demand in the international market and has not been studied scientifically so far. Therefore, the present study was conducted to assess and compare the total polyphenol content, total flavonoid content, total tannin content and antioxidant activity in the processed Temi tea samples collected across different season (flush) which is expressed on dry weight basis. Total polyphenols, flavonoid, tannin and antioxidant activity were studied spectrophotometrically. Results of the analysis revealed that the highest total polyphenol content, highest flavonoid content and highest antioxidant activity was found in T1 (Green tea sample of Spring flush) while the highest total tannin content was found in (T2) Black tea (Spring flush). [ABSTRACT FROM AUTHOR]

Kunun-zaki is an African fermented millet beverage, rich in lactic acid bacteria (LAB) and yeasts. The indigenous LAB and yeasts were evaluated for the in vitro production of exopolysaccharide, folate, and riboflavin. Selected strains were employed as starters in the production of kunun-zaki and the antioxidant potentials were determined. Pediococcus sp. MK13 showed a high profile of exopolysaccharide, folate, and riboflavin of 797 mg/L, 21.42 µg/mg, and 0.023 mg/g, respectively, while Pichia sp. UK7 produced 352 mg/L exopolysaccharide, 45.9 µg/mg folate, and 0.018 mg/g riboflavin. Kunun-zaki from unmalted millet fermented with a consortium of Pediococcus pentosaceus MK13 and Pichia kudriavzevii UK7 (UPPK) had the highest DPPH scavenging activity of 90%. Kunun-zaki with unmalted millet containing a single culture of Pichia kudriavzevii UK7 had the highest phenolic (928.93 GAE µg/mg) and flavonoid (810.17 GAE µg/mg) contents. The UPPK had the highest overall acceptability (7.36). In conclusion, all the starter-fermented kunun-zaki possessed health relevant functional benefits. [ABSTRACT FROM AUTHOR]

This study aims to examine the meaning related to food following the lifestyle identity, in the case of dairy products, Semi-prepared food, and Non-alcoholic Beverages in Czechia and Ukraine. The study used a structural equation model for the three types of commodities (dairy products, semi-prepared food, and non-alcoholic beverages). One hundred eighty-eight university students were involved in the study. The model examines the link between meaning and the social identity of the lifestyle. The study finds the meaning related to local food following the lifestyle identity in today's society. It confirmed the connection between meaning and food lifestyle identity in the three types of commodities in Czechia and Ukraine. [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.)

Obesity is in epidemic proportions in many parts of the world, contributing to increasing rates of non-alcoholic fatty liver disease (NAFLD). NAFLD represents a range of conditions from the initial stage of fatty liver to non-alcoholic steatohepatitis (NASH), which can progress to severe fibrosis, through to hepatocellular carcinoma. There currently exists no treatment for the long-term management of NAFLD/NASH, however, dietary interventions have been investigated for the treatment of NASH, including several polyphenolic compounds. Ellagic acid is one such polyphenolic compound. Nutraceutical food abundant in ellagic acid undergoes initial hydrolysis to free ellagic acid within the stomach and small intestine. The proposed mechanism of action of ellagic acid extends beyond its initial therapeutic potential, as it is further broken down by the gut microbiome into urolithin. Both ellagic acid and urolithin have been found to alleviate oxidative stress, inflammation, and fibrosis, which are associated with NAFLD/NASH. While progress has been made in understanding the pharmacological and biological activity of ellagic acid and its involvement in NAFLD/NASH, it has yet to be fully elucidated. Thus, the aim of this review is to summarise the currently available literature elucidating the therapeutic potential of ellagic acid and its microbial-derived metabolite urolithin in NAFLD/NASH. [ABSTRACT FROM AUTHOR]

Background: The era of high throughput sequencing offers new paths to identifying species boundaries that are complementary to traditional morphology-based delimitations. De novo species delimitation using traditional or DNA super-barcodes serve as efficient approaches to recognizing putative species (molecular operational taxonomic units, MOTUs). Tea plants (Camellia sect. Thea) form a group of morphologically similar species with significant economic value, providing the raw material for tea, which is the most popular nonalcoholic caffeine-containing beverage in the world. Taxonomic challenges have arisen from vague species boundaries in this group. Results: Based on the most comprehensive sampling of C. sect. Thea by far (165 individuals of 39 morphospecies), we applied three de novo species delimitation methods (ASAP, PTP, and mPTP) using plastome data to provide an independent evaluation of morphology-based species boundaries in tea plants. Comparing MOTU partitions with morphospecies, we particularly tested the congruence of MOTUs resulting from different methods. We recognized 28 consensus MOTUs within C. sect. Thea, while tentatively suggesting that 11 morphospecies be discarded. Ten of the 28 consensus MOTUs were uncovered as morphospecies complexes in need of further study integrating other evidence. Our results also showed a strong imbalance among the analyzed MOTUs in terms of the number of molecular diagnostic characters. Conclusion: This study serves as a solid step forward for recognizing the underlying species boundaries of tea plants, providing a needed evidence-based framework for the utilization and conservation of this economically important plant group. [ABSTRACT FROM AUTHOR]

Coffee pulp is the first byproduct of coffee processing. It contains contaminants due to its composition and production volume. This study evaluates coffee by-products wine from fresh coffee pulp, used as a substrate, along with cascara tea from dried coffee pulp. About 40 % of pulp was obtained during the wet processing of coffee. The pulp was dried directly in the sun for 3-4 days until the moisture content of the cascara drink was below 8 %. Similarly, for the alcoholic beverage (wine), the must was processed to the TSS (24°Brix), and the fermentation process was carried out for up to 10-12 days until the TSS was down to 10°Brix. After the fermentation was completed, the fermented wine was kept for secondary fermentation where it undergoes aging or clarification. The clarified wine was then filled into sterilized glass bottles for further use. The chemical composition of coffee pulp (moisture, ash, crude protein, acidity, fat, crude fiber, caffeine, tannin, reducing sugar, TSS, and flavonoids) was analyzed. Both beverages were also subjected to sensory analysis and chemical analysis. Caffeine, tannin, pH, and acidity of the non-alcoholic beverage were 220 mg/L, 45.7 mg/L, 4.16 and 1.24 %, respectively. Alcohol, methanol, ester, aldehyde, pH, TSS, acidity, caffeine, tannin, and flavonoid were 10.58 ABV %, 295 mg/L, 75.26 ppm, 10.12 ppm, 3.2, 10°Brix, 0.52 %, 28.96 ppm, 280 mg/L and 405 mg/g, respectively. The alcoholic and non-alcoholic beverages made from coffee pulp were superior in terms of sensory attributes. Therefore, it is possible to develop both beverages from coffee pulp and maximum utilization of waste coffee pulp. [ABSTRACT FROM AUTHOR]

Kombucha is a non-alcoholic beverage, that is increasingly used in the cosmetic industry. The available literature reports the positive effects of kombucha on the skin, in particular its antioxidant action. However, there is a lack of information on skin permeation and the accumulation of active ingredients showing such effects. Skin aging is largely dependent on oxidative stress, therefore in our study we assessed the ex vivo permeation of two types of kombucha (green and black tea) through porcine skin. The antioxidant activity (DPPH, ABTS, FRAP methods) and total polyphenol content of these extracts were determined before and after permeation testing. Moreover, the content of selected phenolic acids as well as caffeine was assessed. Skin permeation was determined using a Franz diffusion cell. The antioxidant activity of both Kombuchas was found to be high. In addition, gallic acid, chlorogenic acid, protocatechuic acid, coumaric acid, m-hydroxybenzoic acid, and caffeine were identified. A 24-h ex vivo study showed the permeation of some phenolic acids and caffeine and their accumulation in the skin. Our results confirm the importance of studying the skin permeation of what are still little known ingredients in cosmetic preparations. Evaluation of the accumulation of these ingredients can guarantee the efficacy of such preparations. [ABSTRACT FROM AUTHOR]

Ketamine is one of the most commonly abused drugs globally, posing a severe risk to social stability and human health, not only it is being used for recreational purposes, but this tasteless, odourless, and colourless drug also facilitates sexual assaults when it is mixed with drinks. Ketamine abuse is a threat for safety, and this misuse is one of the main uses of the drug. The crucial role of ketamine detection is evident in its contributions to forensic investigations, law enforcement, drug control, workplace integrity, and public health. Electrochemical sensors have gained considerable interest among researchers due to their various advantages, such as low cost and specificity, and particularly screen-printed paper-based electrode (SPBE) biosensors have gained attention. Here, we reported an ePAD (electrochemical paper-based analytical device) for detecting the recreational drug ketamine. The advantages of using a paper-based electrode are that it reduces the electrode's production costs and is disposable and environmentally friendly. At the same time, nanographite sheets (NGSs) assisted in amplifying the signals generated in the cyclic voltammetry system when ketamine was present. This ePAD was developed by immobilizing a ketamine aptamer on NGS electrodes. The characterization of proper synthesized NGSs was performed by Scanning Electron Microscopy (SEM), XRD (X-ray Diffraction), Fourier-transform infrared spectroscopy (FTIR), and UV-Vis spectroscopy. Electrochemical techniques, including cyclic voltammetry (CV) and linear sweep voltammetry (LSV), were employed to validate the results and confirm each attachment. Furthermore, the versatility of the proposed sensor was explored in both alcoholic and non-alcoholic beverages. The developed sensor showed a low LOD of about 0.01 μg/mL, and the linear range was between 0.01 and 5 μg/mL. This approach offers a valid diagnostic technique for onsite service with minimal resources. This cost effective and portable platform offers desirable characteristics like sensitivity and selectivity and can also be used for POC (point of care) testing to help in the quick identification of suspicious samples and for testing at trafficking sites, amusement parks, and by the side of the road. [ABSTRACT FROM AUTHOR]

Abstract Background We recently demonstrated that a 12-week intervention consisting of the provision of free non-alcoholic beverages reduced alcohol consumption in excessive drinkers for 8 weeks after the intervention. However, gender differences in this effect were not explored. Thus, this secondary analysis investigated gender differences in the influence of non-alcoholic beverage provision on alcohol consumption. Methods Individuals who frequently drank excessively (at least 40 g/day in men and 20 g/day in women) and who were not diagnosed with alcoholism were recruited. Participants were randomized into the intervention or control group by simple randomization using a random number table. In the intervention group, free non-alcoholic beverages were provided once every 4 weeks for 12 weeks (three times in total). The consumption of alcoholic and non-alcoholic beverages was calculated based on a drinking diary submitted with the previous 4 weeks’ of data. In this study, we compared the longitudinal changes in alcohol consumption between genders in both groups. Results The provision of non-alcoholic beverages significantly reduced alcohol consumption in both genders; however, significant differences in alcohol consumption between the control and intervention groups were observed only in men. The average alcohol consumption during the intervention fell below the level associated with a high risk of non-communicable diseases in men (32.7 g/day), but not in women (24.8 g/day). Correlation coefficient analysis showed that replacing alcoholic beverages with the provided non-alcoholic beverages resulted in different drinking patterns according to gender. The percent changes in the consumption of alcoholic and non-alcoholic beverages relative to baseline levels did not differ between genders. Conclusions Our results suggest that the provision of non-alcoholic beverages reduced alcohol consumption irrespective of gender. Of note, providing non-alcoholic beverages might be particularly useful for reducing high-risk alcohol consumption in male excessive drinkers. Trial registration UMIN UMIN000047949. Registered 4 June 2022.

Background: In previous studies, the ZJU index was reported to be a superior predictor of nonalcoholic fatty liver disease in the Chinese population compared to the Fatty Liver Index. However, whether the ZJU Index is significantly associated with diabetes among Asian populations has not been determined. Methods: The NAGALA study was carried out at Murakami Memorial Hospital (Gifu, Japan) beginning in 1994. This study included the data of the subjects who underwent health check-ups from 2004 to 2015. The ZJU Index comprises body mass index (BMI), fasting plasma glucose, triglyceride, and alanine aminotransferase-to-aspartate aminotransferase (ALT) levels and an adjustment point for females. We conducted Cox proportional hazard regression to evaluate the association between quartiles of the ZJU Index and the risk of incident diabetes. Participants: A total of 15,464 individuals who underwent health check-ups were included in this study. Results: A total of 373 cases of incident diabetes were documented during 93,350 person-years of follow-up. As the ZJU index increased, the incidence of diabetes gradually increased (P < 0.001). According to the multivariable model adjusted for metabolic covariates, the fourth quartile of the ZJU Index was positively associated with the risk of diabetes compared to the first quartile (HR=2.519, 95% CI=1.297− 4.891). Subgroup analysis revealed that the association between the ZJU index and diabetes risk was significant in subjects aged younger than 40 years (HR=3.327, 95% CI=1.544− 7.171), in females (HR=4.480, 95% CI=1.302− 15.419), in individuals with a BMI< 25 kg/m2 (HR=3.812, 95% CI=1.992− 7.293) and in individuals with a nonregular exercise (HR=2.479, 95% CI=1.193− 5.152). Conclusion: We observed a positive association between the ZJU Index and incident diabetes in the general population. [ABSTRACT FROM AUTHOR]

A high-performance liquid chromatographic method with evaporative light scattering detection (HPLC-ELSD) was optimized for the simultaneous determination of non-caloric sweeteners—NCS (acesulfame-K, aspartame, cyclamic acid, neotame, saccharin, and sucralose) in non-alcoholic beverages. The procedure involved a simple dilute-and-shoot extraction of the six NCS with a formic acid/triethylamine/water solution and filtration (0.22 μm) followed by an HPLC–ELSD analysis. Validation steps included regression of the analytical curve, recovery, repeatability, and intermediate precision (relative standard deviation—RSD and RSDip, respectively), and limits of quantification and detection (LOQ and LOD, respectively). The method allowed lower consumption of solvents in a 35-min run. The figures of merit were satisfactory for all sweeteners (r2 ≥ 0.99; recovery from 99.0 to 101%; RSD and RSDip both < 1.0; LOQ ≤ 4.0 μg/mL; LOD ≤ 1.33 μg/mL). The method was used in the analysis of NCS in 64 non-alcoholic beverages from the market. NCS were not detected in 19 samples that did not declare their use. Higher concentrations of aspartame were found in carbonated soft drinks (7.97 mg/100 mL) and powdered drinks (22.46 mg/100 mL), while nectars had higher levels of acesulfame-K (8.69 mg/100 mL) and sports drinks only had sucralose (1.66 mg/100 mL). The concentrations found were 54.1 up to 194.0% of declared levels. The estimated daily intake of NCS in non-alcoholic beverages by the Brazilian population indicated that men, adolescents, residents of urban areas, and inhabitants of the southern region are the most widely exposed to NCS, but the risk is characterized as low. [ABSTRACT FROM AUTHOR]

A popular non-alcoholic beverage worldwide, tea can regulate blood glucose levels, lipid levels, and blood pressure, and may even prevent type 2 diabetes mellitus (T2DM). Different tea fermentation levels impact these effects. Tea products with different fermentation degrees containing different functional ingredients can lower post-meal blood glucose levels and may prevent T2DM. There are seven critical factors that shed light on how teas with different fermentation levels affect blood glucose regulation in humans. These factors include the inhibition of digestive enzymes, enhancement of cellular glucose uptake, suppression of gluconeogenesis-related enzymes, reduction in the formation of advanced glycation end products (AGEs), inhibition of dipeptidyl peptidase-4 (DPP-4) activity, modulation of gut flora, and the alleviation of inflammation associated with oxidative stress. Fermented teas can be used to lower post-meal blood glucose levels and can help consumers make more informed tea selections. [ABSTRACT FROM AUTHOR]

Background: We recently demonstrated that a 12-week intervention consisting of the provision of free non-alcoholic beverages reduced alcohol consumption in excessive drinkers for 8 weeks after the intervention. However, gender differences in this effect were not explored. Thus, this secondary analysis investigated gender differences in the influence of non-alcoholic beverage provision on alcohol consumption. Methods: Individuals who frequently drank excessively (at least 40 g/day in men and 20 g/day in women) and who were not diagnosed with alcoholism were recruited. Participants were randomized into the intervention or control group by simple randomization using a random number table. In the intervention group, free non-alcoholic beverages were provided once every 4 weeks for 12 weeks (three times in total). The consumption of alcoholic and non-alcoholic beverages was calculated based on a drinking diary submitted with the previous 4 weeks’ of data. In this study, we compared the longitudinal changes in alcohol consumption between genders in both groups. Results: The provision of non-alcoholic beverages significantly reduced alcohol consumption in both genders; however, significant differences in alcohol consumption between the control and intervention groups were observed only in men. The average alcohol consumption during the intervention fell below the level associated with a high risk of non-communicable diseases in men (32.7 g/day), but not in women (24.8 g/day). Correlation coefficient analysis showed that replacing alcoholic beverages with the provided non-alcoholic beverages resulted in different drinking patterns according to gender. The percent changes in the consumption of alcoholic and non-alcoholic beverages relative to baseline levels did not differ between genders. Conclusions: Our results suggest that the provision of non-alcoholic beverages reduced alcohol consumption irrespective of gender. Of note, providing non-alcoholic beverages might be particularly useful for reducing high-risk alcohol consumption in male excessive drinkers. Trial registration: UMIN UMIN000047949. Registered 4 June 2022. [ABSTRACT FROM AUTHOR]

Kvass, a non-alcoholic beverage derived from rye malt or special rye bread through natural fermentation, traditionally involves yeast in the production process. However, the introduction of various lactic acid bacteria (LAB) accelerates fermentation and imparts a distinctive taste and aroma to the kvass. This research aimed to optimize the ratios of LAB to baker's yeast in kvass to enhance its fermentation, sensory qualities, and physicochemical properties, thereby improving its acidic flavour and overall acceptability. Baker's yeast and three commercial LAB strains were used for fermenting the kvass wort made of dried rye bread. The experimental design focused on four distinct inoculation ratios: 100% LAB, 50% LAB:50% yeast, 80% LAB:20% yeast, and 100% yeast. Key parameters such as pH, dry matter content, and titratable acidity were monitored over 12, 14, and 16 hours of fermentation, with a detailed sensory analysis conducted on the 80:20 LAB to yeast ratio kvass samples that were fermented for 14 hours and then cooled. It was found that varying the ratios of LAB and yeast significantly affected the fermentation process. Extended fermentation times, particularly with higher LAB ratios, led to more pronounced acidity and sensory characteristics. Optimal microbial balances, notably the 80% LAB to 20% yeast ratio, enhanced kvass's flavour profile and physicochemical properties, suggesting a tailored approach to fermentation can improve kvass's quality and consumer acceptance. These variations, alongside significant strain- and species-related differences, highlight the importance of microbial balance in enhancing kvass's acidic flavour and overall acceptability. [ABSTRACT FROM AUTHOR]

Summary: Food marketing impacts the food behaviors of children and adults, but the underpinning neural mechanisms are poorly understood. This systematic review and meta‐analysis pooled evidence from neuroimaging studies of exposure to food marketing stimuli (vs. control) on brain activations in children and adults to clarify regions associated with responding. Databases were searched for articles published to March 2022. Inclusion criteria included human functional magnetic resonance imaging (fMRI) studies employing a contrast between a food marketing stimulus and a non‐food/non‐exposure control, published in English in a peer‐reviewed journal, reporting whole brain (not Region of Interest [ROI] only) co‐ordinates. Eleven studies met inclusion criteria, of which eight were included in the quantitative synthesis (Activation Likelihood Estimation [ALE] meta‐analysis). Food marketing exposures (vs. controls) produced greater activation in two clusters lying across the middle occipital gyrus, lingual gyrus, and cuneus (cluster 1), and the postcentral gyrus, precentral gyrus, and the inferior parietal lobule/supramarginal gyrus (cluster 2). Brain responses to food marketing are most consistently observed in areas relating to visual processing, attention, sensorimotor activity, and emotional processing. Subgroup analyses (e.g., adults vs. children) were not possible because of the paucity of data, and sensitivity analyses highlighted some instability in the clusters; therefore, conclusions remain tentative pending further research. [ABSTRACT FROM AUTHOR]

This article provides information on the nutritional and sensory aspects of fermented food products in the Carpathian-Danubian-Pontic area of Romania. It focuses on fermented dairy products like yogurt, sana, and buttermilk, as well as lactic fermented pickles and non-alcoholic fermented drinks. The article explains the ancient technique of fermentation, which not only preserves food but also offers health benefits and unique flavors. It emphasizes the importance of food safety during fermentation and mentions the potential side effects of consuming fermented foods. The text also discusses the specific fermented food and beverages in Romania, including yogurt, pickled cabbage, and traditional drinks like Braga, Borsh, and Socata. It highlights the nutritional benefits and sensory characteristics of these products, while cautioning moderation due to their sugar content. [Extracted from the article]

The article contains the results of research on the development of recipes for biologically active soft drinks with a healthy effect with original organoleptic properties. Prepared drinking water, concentrated lemon juice, natural honey, sugar, citric acid, aromatizers and unconventional raw materials - chia seeds were used. Xanthan gum was used to give the drink the required viscosity. Raw materials, intermediates and finished products were analyzed by chromatographic and spectrophotometric research methods conventional for beer and non-alcoholic food industry. The studies used prepared water with a total hardness of 0.3 mmol/dm³, a total alkalinity of 1.0 mmol/dm³, a dryresidue of 450 mg/dm³, a pHof 6.5 and a sulfate contentof 25 mg/dm³. Organoleptic and microbiological parameters of chia seeds were studied. The number of mesophilic aerobic and optionally anaerobic microorganisms did not exceed the maximum allowable values, no pathogenic microorganisms were detected. The high nutritional and biological value of chia seeds has been established. The content of carbohydrates, fats and fatty acids, amino acids, vitamins and minerals was determined. The content of fatty acids in polyunsaturated, saturated and monounsaturated forms was about 30 %. Of the polyunsaturated fatty acids, the content of linolenic (ω-3 acid) was 59.51 %, linoleic (ω-6 acid) - 18.83 %. To give the beverage the required viscosity and provide chia seeds in a suspended state for a long time, it is proposed to use xanthan gum in the amount of 3.0...3.2 g per 1 dm 3 of beverage, which corresponds to the kinematic viscosity of 5.04...5.51 mm²/s. Formulations of six experimental samples of beverages have been developed. Their organoleptic parameters are given. Drinks «Strawberry», «Lemon-mint» and «Honey» are recommended for industrial production. Their organoleptic profile is characterized, and the results of sensory analysis by color, transparency, appearance, aroma and taste are given. The drinks received excellent tasting marks. The obtained research results ensure the production of original nonalcoholic beverages with high taste and aromatic properties and the content of biologically active substances with immunomodulatory and antioxidant action. [ABSTRACT FROM AUTHOR]

Pepsi's recent advertisement campaign, which features the tagline #BetterWithPepsi, was launched in honor of National Burger Day. The campaign has been promoted across all social media platforms and showcases portraits of fast-food packaging that incorporate Pepsi's signature colors into the branding of popular fast-food chains such as Burger King, McDonald's, and Wendy's. This advertisement has been analyzed using semiotic theory by Roland Barthes, who suggests that the use of the advertisement is akin to a collaboration or combination between fast food and drinks that complement each other, such as Pepsi. The tagline #BetterWithPepsi implies that the public will consume food and drinks that are always together, thereby creating a mindset that associates the consumption of food with the use of Pepsi. The advertisement's use of semiotics is evident in the incorporation of Pepsi's colors into the branding of other fast-food chains, which creates a visual association between the two. This association is further reinforced by the tagline, which suggests that the consumption of food is incomplete without the addition of Pepsi. The advertisement's effectiveness can be attributed to its ability to tap into the public's desire for convenience and the need for a complete dining experience. By positioning Pepsi as an essential component of the fast-food experience, the advertisement creates a sense of loyalty and brand recognition among consumers. [ABSTRACT FROM AUTHOR]

The piezoelectric sensors modified with a molecularly imprinted polymer (MIP) with potassium sorbate (MIP-E202) and sodium benzoate (MIP-E211) imprints are tested and implemented in the determination of preservatives in soft drinks. Molecularly imprinted polymers were synthesized by noncovalent imprinting on the base of copolymer of 1,2,4,5-benzene tetracarboxylic acid dianhydride and 4,4'-diaminodiphenyl oxide in N,N-dimethylformamide (DMF) in the presence of templates. Piezoelectric sensors based on MIP and non-imprinted polymer (polyimide) were compared. High values of the imprinting factor (IF) and selectivity coefficient (k) obtained for MIP-E202 (IF = 5.4) and MIP-E211 (IF = 6.0) sensors indicated better selectivity and ability of MIP-based sensors to recognize target molecules than piezoelectric sensors modified with a reference polymer. The detectable concentrations range within 5–500 mg/L; the detection limits for potassium sorbate and sodium benzoate are 1.6 and 2.0 mg/L, respectively. The correctness of the determination of preservatives in model solutions was verified using the spike test. MIP-based sensors appeared sensitive to the determination of preservatives and insensitive to interfering substances. The matrix composition of the nonalcoholic drinks did not affect the value of the analytical signal of the piezoelectric sensor. High performance liquid chromatography (HPLC) was used as a reference method. The results of potassium sorbate and sodium benzoate determination in nonalcoholic drinks using piezoelectric sensors match the HPLC data rather well, their content in the studied soft drinks being 130–176 and 129–146 mg/L, respectively. [ABSTRACT FROM AUTHOR]

Summary: Videogame livestreaming platforms are an emerging form of digital media, popular with young people, where users watch gaming influencers play videogames. Food and non‐alcoholic beverage (hereafter: food) brands have a substantial presence on these platforms, yet no studies have examined the impact of this food marketing on young people. This systematic review and meta‐analysis examined the evidence (quantitative or mixed‐method) for a relationship between exposure to digital game‐based or influencer food marketing, and food‐related (brand awareness, attitudes, preferences, purchase, and consumption), and post‐consumption (weight, body mass index [BMI], and dental caries) outcomes in young people (≤18 years). Twenty‐three databases were searched in March 2021. Twenty‐two studies met the inclusion criteria, of which 20 were included in the quantitative synthesis. Meta‐analyses indicated food marketing was associated with more positive attitudes and greater preferences (OR = 1.74, p < 0.001 [95%CI: 1.355, 2.232]), and increased consumption (SMD = 0.37, p < 0.001 [95%CI: 0.219, 0.529]). Narrative synthesis indicated that food marketing may increase brand awareness but not pester intent, although data were limited. Evidence suggests that there is a relationship between exposure to food marketing via influencers and digital gaming media, and several food‐related outcomes. This is the first quantitative synthesis to demonstrate these relationships; this work has implications for food marketing policy. [ABSTRACT FROM AUTHOR]

Abstract Background The use of alcohol-flavored beverages not containing alcohol (hereinafter referred to as non-alcoholic beverages) is recommended to reduce alcohol consumption. However, it is unclear if this reduces excessive drinking. Objective To verify whether non-alcoholic beverages impact the alcohol consumption of excessive drinkers. Study design Single-center, open-label, randomized, parallel-group study. Methods Participants aged 20 years or older who were not diagnosed with alcoholism, who drank at least four times a week, and whose alcohol consumption on those days was at least 40 g in males and 20 g in females, were recruited. Participants were randomized into the intervention or control group by simple randomization using a random number table. In the intervention group, free non-alcoholic beverages were provided once every 4 weeks for 12 weeks (three times in total), and thereafter, the number of alcoholic and non-alcoholic beverages consumed were recorded for up to 20 weeks. The consumption of alcoholic and non-alcoholic beverages was calculated based on a drinking diary submitted with the previous 4 weeks of data. The primary endpoint was the change from baseline in total alcohol consumption during past 4 weeks at week 12. The participants were not blinded to group allocations. Results Fifty-four participants (43.9%) were allocated to the intervention group and 69 (56.1%) to the control group. None of the participants in the intervention group dropped out, compared to two (1.6%) in the control group. The change in alcohol consumption was − 320.8 g (standard deviation [SD], 283.6) in the intervention group and − 76.9 g (SD, 272.6) in the control group at Week 12, indicating a significant difference (p