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The quest for healthier beverage options has led to the development of low-calorie alternatives to conventional sugary drinks. This study focused on the use of ultrasonication-enzymatic extraction to produce a low-calorie ready-to-drink Kangra orthodox black tea with the natural sweetener Stevia rebaudiana. By employing sonication time (9 to 45 min) and temperature (35 to 55 °C) as independent variables, statistical analysis revealed significant effects of these parameters on key quality indicators. In the ultrasonicated-assisted enzymatic extraction, the optimal conditions were 27.58 min at 45.06 °C with 0.0095% Tannase, to maximize the water extract content, total phenolic content, antioxidant capacity, caffeine, tannins content, colour, theaflavins, thearubigins, total colour, brightness, a*, b* colour value and overall acceptability and to minimize the pH, tea cream, and colour value L* of the ultrasonicated-assisted enzymatic extraction of Kangra orthodox black tea. The predicted water extract was 47.69%, the total phenolic content was 233.77 µg GAE/100 mL, the antioxidant capacity was 78.50 mM TE/mL, caffeine was 35.30 µg CAE/100 mL, tannins were 167.14 µg TAE/100 mL, theaflavins were 0.88%, thearubigins were 8.49%, the total colour percentage was 9.22%, the brightness was 14.98%, a* was 5.02, b* was 8.88, the overall acceptability was 8.14, the pH was 5.61, tea cream was 0.36 g/100 mL, and the L* colour value was 23.66 under optimum ultrasonication-assisted enzymatic extraction conditions. To improve the overall palatability of the Kangra Orthodox ready-to-drink tea, sugar (7–11° Brix) was utilized to balance the taste. The optimal sugar concentration for ready-to-drink Kangra orthodox tea based on a sensory score of 10° Brix was the highest. The substitution of sucrose with stevia up to 60% led to an equi-sweet taste eliminating any characteristic bitter aftertaste, in addition to a substantial decline in energy value from 31.44 to 15.72 kcal/100 g. A low-calorie Kangra Orthodox ready-to-drink tea beverage was developed that contained a high level of functional compounds at a reduced energy level. This tea offers a healthy alternative to traditional sweetened beverages and is potentially appealing to a broad market of health-conscious consumers. [ABSTRACT FROM AUTHOR]

This study aimed to determine the compromised acceptance threshold (CAT) and the hedonic rejection threshold (HRT) for consumers of sweetened coffee to propose a strategy to reduce the sucrose addition by studying the behavior of consumers of sweetened and unsweetened coffee. From the sample that showed the highest acceptance (control sample, with 12% added sucrose), it was possible to reduce the sucrose addition by up to 18% without compromising acceptance (CAT = 9.76%) and by up to 52% without promoting the rejection of the beverage (HRT = 5.61%). Consumers who were reducing the sucrose addition exhibited a reduction in CAT (6.54%). Consumers of sweetened and unsweetened coffee had different perceptions regarding the sweetened beverage, thus, research involving coffee consumption should be segmented between these two groups. As a strategy, we suggest that the reduction of sucrose should be gradual and associated with information about its health benefits. Practical Applications: The results are relevant for those interested in understanding the habits of consumers of sweetened and unsweetened coffee and providing an estimate of the tolerance of consumers of sweetened beverages when reducing the sucrose content in coffee beverages. Considering the volume and regularity of coffee consumption by Brazilian consumers, these findings can contribute to the development of a strategy to reduce sugar consumption. This information also supports the production sector in developing ready‐to‐drink beverages, prepared by industries and coffee shops or available in vending machines, indicating that the concentration of added sugar provided can be reduced, as long as a sufficient amount is maintained not to impair the acceptance of the beverage. Additionally, the data are important for sensory analysis researchers, enabling them to better adapt coffee beverage tasting conditions to consumer expectations and, thus, obtain more reliable results. [ABSTRACT FROM AUTHOR]

The suitability of hydrolysate (ready-to-drink beverage) from provitamin A cassava (PAC) starch as a carrier for probiotic Lacticaseibacillus rhamnosus GG (LGG) was evaluated. PAC starch was hydrolysed by α-amylase and glucoamylase. The PAC starch hydrolysate, fermented with free or alginate-encapsulated LGG (at 37 °C, 48 hours), was evaluated for lactic acid production (using high-performance liquid chromatography), descriptive sensory attributes on a 9-point hedonic scale and total viable counts of LGG cells in PAC hydrolysate during fermentation and storage (4 °C, 60 days). Analysis of variance was conducted and statistical significance was accepted at p< 0.05. Lactic acid was significantly (p< 0.05) produced in PAC hydrolysate with LGG during fermentation (1980–5480 mg/L), and storage (up to 13676.90 mg/L). LGG maintained significant viability in PAC hydrolysate after fermentation (9 log CFU/mL) and 60 days of storage (5 log CFU/mL). LGG -fermented PAC hydrolysate showed significant overall acceptability of 49.56–56.33% in sensory attributes. PAC hydrolysate with LGG showed significant acceptability and offered adequate support for the metabolism of LGG, evidenced by a significant production of lactic acid during fermentation and refrigerated (4 °C) storage, with adequate viability. Therefore, PAC is a suitable non-dairy carrier for probiotic LGG. [ABSTRACT FROM AUTHOR]

The main goal of this study was to evaluate the concentration and release dynamics of molecular hydrogen (H2, dihydrogen) in dietary evaluate supplements and identify products that provide a biologically significant amount of dihydrogen suitable for human consumption. We examined ten commercial supplements marketed for their dihydrogen content, including slow-release capsules and tablets (4 products), effervescent powders and tablets (5 products), and canned ready-to-drink beverage (1 product). These products were acquired either through online purchases, from retail stores, or obtained free of charge directly from the manufacturers upon request. Dihydrogen concentration was measured using a highly sensitive Clark-type hydrogen microsensor with a detection limit 0.05 µmol·L-1. Out of the ten products examined, only three (30.0%) exhibited dihydrogen levels surpassing the levels marketed as biologically relevant (500 µmol·L-1), and one of these products (a canned ready-to-drink beverage) approached this level with a concentration of 439.2 µmol·L-1. Interestingly, all slow-release capsules yielded negligible amounts of hydrogen (< 2 µmol·L-1), while a slow-release tablet delivered 43.6 µmol·L-1 of dihydrogen per single dose. The substantial variance in dihydrogen content among the assessed supplements holds significant implications for the general public, as high-potency products have the potential to provide up to 7 000 times more dihydrogen per single dosage compared to their low-potency counterparts. [ABSTRACT FROM AUTHOR]

Ready‐to‐drink (RTD) mango beverage enriched with short‐chain fructooligosaccharides (scFOS) was developed to reduce added sugar and incorporate a soluble prebiotic fiber. The impact of pulsed light (PL) technology on microbial inactivation, enzyme activity, and quality attributes in scFOS‐enriched mango RTD beverages was investigated. Effective PL fluence of 0.12–1.2 J/cm2 was employed on mango beverage in order to maximize the retention of nutritional properties along with inactivation of microbial and enzymatic activity. There is complete inactivation of microbial load and enzymatic activity with 72.45, 84.17, 88, 78.79, and 77.63% retention of ascorbic acid, antioxidants, total phenolics, total flavonoids, and total carotenoids in 6% scFOS mango beverage at an effective fluence of 1.2 J/cm2. There is no wide change in TSS, pH, and TA in all the PL treatments. The scFOS increased viscosity, and it also protected bioactives, namely, carotenoids, ascorbic acid, and phenolics, from photoxidation caused by PL. Results showed that scFOS allowed a substantial reduction in added sugar and increased soluble fiber content in the beverage. Sensory score of 3 and 6% scFOS‐enriched beverages were closely comparable with control. The study showcases the potential of scFOS to enhance the nutritional profile of beverages. It also highlights the effectiveness of PL processing in pasteurization fruit beverages, meeting stakeholders' demands for microbial safety, enzymatic stability, and nutrient retention. Practical applications: The practical applications of this research hold significant promise for the food and beverage industry. The innovative formulations of ready‐to‐drink (RTD) mango beverages not only reduce added sugar by up to 52% but also increase fiber content from 0.6 to 6%, meeting consumer demands for healthier options. The integration of pulsed light technology effectively targets microbial and enzyme inactivation, complying with Food and Drug Administration standards and offering a viable processing method. The incorporation of short‐chain fructooligosaccharides enhances the protection of bioactive compounds during pulsed light treatment, ensuring higher retention of antioxidants, vitamins, and other valuable components. This advancement contributes to improved nutritional profiles while maintaining sensory appeal. These findings have the potential to revolutionize RTD beverage production, addressing health‐conscious consumer preferences, and enhancing product quality. [ABSTRACT FROM AUTHOR]

The present study aimed to develop ready-to-drink (RTD) beverage using the choongan (Caralluma tuberculata L.) extract and further to evaluate antioxidant potential and mineral estimation of the prepared RTD. The stem of Caralluma tuberculata was used to further isolate and purify the powder. Then, C. tuberculata powder was utilized in the formulation of beverages. All the treatments observed a decreasing trend for acidity, total soluble solids, total phenols, total antioxidant activity, total flavonoids, DPPH radical scavenging activity, and viscosity during storage whilst pH showed an increasing trend. It was observed that Caralluma RTD contained increasing trend of phytochemicals by increasing contents of the Caralluma extract. The same trend was also observed regarding all the mineral contents investigated in the present study. The treatment T4 (Caralluma RTD having 1.5 g C. tuberculata powder) showed the maximum values regarding phytochemicals as well as minerals. The microbial counts (log10 CFU/mL) for all the treatments increased during storage. Even though T4 showed promising results regarding phytochemicals and minerals, T1 showed the maximum sensory score even after 21 days of storage. [ABSTRACT FROM AUTHOR]

Objective: Sugar-sweetened beverages (SSB) are heavily advertised globally, and SSB consumption is linked to increased health risk. To reduce unhealthy food marketing, Chile implemented a regulation for products classified as high in energies, sugar, saturated fat or sodium, starting with a 2016 ban on child-targeted advertising of these products and adding a 06.00–22.00 daytime advertising ban in 2019. This study assesses changes in television advertising prevalence of ready-to-drink beverages, including and beyond SSB, to analyse how the beverage industry shifted its marketing strategies across Chile's implementation phases. Design: Beverage advertisements were recorded during two randomly constructed weeks in April-May of 2016 (pre-implementation) through 2019 (daytime ban). Ad products were classified as 'high-in' or 'non-high-in' according to regulation nutrient thresholds. Ads were analysed for their programme placement and marketing content. Setting: Chile. Results: From pre-regulation to daytime ban, child-targeted, daytime and total ads decreased by 51·8 percentage points (p.p.), 51·5 p.p. and 61·8 p.p. for high-in products and increased by 62·9 p.p., 54·9 p.p. and 61·8 p.p. for non-high-in products (Ps < 0·001). Additionally, total ready-to-drink beverage ads increased by 5·4 p.p. and brand-only ads (no product shown) by 7 p.p. Conclusions: After the regulation implementation, 'high-in' ads fell significantly, but 'non-high-in' ads rose and continued using strategies targeting children and being aired during daytime. Given research showing that advertising one product can increase preferences for a different product from that same brand and product categories, broader food marketing regulation approaches may be needed to protect children from the harmful effects of food marketing. [ABSTRACT FROM AUTHOR]

Cross-flow microfiltration (CFM) combined with ultra-clean or aseptic packaging offers a promising solution to meet consumer demand for more natural, non-heat treated ready-to-drink fruit beverages. However, membrane fouling can significantly reduce the efficiency of CFM and increase the production cost. To address this issue, we studied the effect of backpulsing on the performance of a semi-industrial CFM equipment featuring 2 m2 of ceramic membranes with 0.2 μm pore size. Using an optimum transmembrane pressure of 150 kPa, we found that backpulsing with a high frequency (every minute) at the beginning of microfiltration and then slowing down the frequency (every 2 min) resulted in higher (+14%) and more consistent average fluxes (100 l.h−1.m−2) while reaching volumetric concentration ratio up to 11. Additionally, the overall specific energy requirements are reduced by 12.5% to 0.0376 kWh.l-1 of treated juice, which is the lowest value among all known de-bacterizing processes, including thermal pasteurization. Importantly, our results showed that backpulsing reduces the retention of the main bioactive compounds of blackberry, including anthocyanins and ellagitannins. These findings demonstrate that CFM with backpulsing is a more cost-effective process that allows for the production of stabilized fruit juices with higher content of bioactive compounds. [ABSTRACT FROM AUTHOR]

Introduction: A mandatory pregnancy warning was introduced in Australia 2020 to advise the public of the potential harms of prenatal alcohol exposure. Due to industry pressure, a 3‐year implementation period was granted. The aim of this study was to analyse the extent to which the mandatory warning had been applied to ready‐to‐drink (RTD) alcohol product labels almost 2 years into the implementation period. Methods: The sample included 491 RTD products sold in three alcohol stores in Sydney, Australia in March–May 2022. Identified warnings were categorised as a mandated warning, a DrinkWise warning (an industry‐developed option) or 'Other' warning. Analyses were conducted overall and by RTD type. Results: Almost all (94%) of the sampled RTD products had some form of pregnancy warning, but only 36% displayed the mandatory version. Of the non‐mandatory warnings, 74% were DrinkWise warnings (42% of total sample) and 27% were 'Other' warnings (15% of total sample). There was no apparent relationship between alcohol content and likelihood of displaying a mandatory warning. Discussion and Conclusions: Two years into the three‐year implementation period for the mandatory pregnancy warning, only around one‐third of the assessed RTD products exhibited compliance. Uptake of the mandatory pregnancy warning appears to be slow. Continued monitoring will be required to determine whether the alcohol industry meets its obligations within and beyond the implementation period. [ABSTRACT FROM AUTHOR]

Liquid micellar casein concentrate (MCC) is an ideal milk-based protein ingredient for neutral-pH ready-to-drink beverages. The texture and mouthfeel of liquid MCC-based beverages depend on the beverage protein content, as well as the composition of soluble proteins in the aqueous phase around the casein micelle. The objective of this study was to determine the composition of soluble proteins in the aqueous phase around the casein micelles in skim milk and liquid MCC containing 7.0% and 11.6% protein content. Skim milk was pasteurized and concentrated to 7% protein content by microfiltration and then to 18% protein content by ultrafiltration. The 18% MCC was then serially diluted with distilled water to produce 11.6% and 7.0% protein MCC. Skim milk, 7.0% MCC, and 11.6% MCC representing starting materials with different protein concentrations were each ultracentrifuged at 100,605 × g for 2 h. The ultracentrifugation for each of the starting materials was performed at 3 different temperatures: 4°C, 20°C, and 37°C. The ultracentrifugation supernatants were collected to represent the aqueous phase around the casein micelle in MCC solutions. The supernatants were analyzed by Kjeldahl to determine the crude protein, casein, and casein as a percentage of crude protein content, and by sodium dodecyl sulfate PAGE to determine the composition of the individual proteins. Most of the proteins in MCC supernatant (about 45%) were casein proteolysis products. The remaining proteins in the MCC supernatant consisted of a combination of intact α S -, β-, and κ-caseins (about 40%) and serum proteins (14–18%). Concentrations of α S -casein and β-casein in the supernatant increased with decreasing temperature, especially at higher protein concentrations. Temperature and interaction between temperature and protein explained about 80% of the variation in concentration of supernatant α S - and β-caseins. Concentration of supernatant κ-casein, casein proteolysis products, and serum protein increased with increasing MCC protein concentration, and MCC protein concentration explained most of the variation in supernatant κ-casein, casein proteolysis products, and serum protein concentrations. Predicted MCC apparent viscosity was positively associated with the dissociation of α S - and β-caseins. Optimal beverage viscosity could be achieved by controlling the dissociation of these proteins in MCC. [ABSTRACT FROM AUTHOR]

This article examines the impact of marketing strategy and marketing mix on the marketing performance of ready-to-drink beverages in Indonesia. The study found that marketing mix and brand image have positive effects on purchasing decisions, while marketing strategy and marketing mix influence purchase interest. The study emphasizes the importance of brand image as an intervening variable and suggests that marketers should focus on optimizing both marketing strategy and marketing mix to attract consumers. The article provides valuable insights for marketers in the ready-to-drink beverage industry looking to improve their marketing performance and compete effectively. [Extracted from the article]

The taxation of sugar-sweetened beverages is a policy that has been adopted in many countries worldwide, including Latin American, to reduce sugar consumption. However, little is known about how taxation on these products may affect their demand. The present study aims to estimate the price elasticity of demand for sugar-sweetened beverages in Brazil. This study advances the literature by proposing a breakdown between ready-to-drink sugar-sweetened beverages and sugar-sweetened beverages that require some preparation before being consumed. With this disaggregation, it is possible to obtain more accurate elasticities for the group of products that will be effectively taxed. We estimated a Quadratic Almost Ideal Demand System (QUAIDS) model using the Household Budget Survey 2017–2018 microdata. The results show that ready-to-drink beverages is more consumed but less sensitive to changes in price than prepared beverages. The price elasticity of demand for ready-to-drink and prepared sugar-sweetened beverages was -1.19 and -3.38. Additionally, we observe heterogeneity in these price elasticities across household incomes, with a more elastic demand among lower-income households for ready to drink beverages. The findings suggest that taxing ready-to-drink sweetened beverages could potentially reduce sugar consumption directly through a decrease in the consumption of sugary drinks and this effect could be reinforced by reducing the consumption of other sugar-rich products. Therefore, the taxation police should effective contribute to minimize health risks associated to the sugar consumption. [ABSTRACT FROM AUTHOR]

BACKGROUND: The shelf‐life of a functional herbal tea‐based beverage is important not only for consumer acceptability, but also for the retention of bioactive compounds. The present study aimed to clarify the role of common iced tea beverage ingredients (citric and ascorbic acids) on the shelf‐life stability of an herbal tea‐based beverage. A hot water extract of green Cyclopia subternata, also used as honeybush tea, was selected as the main ingredient because it provides different types of phenolic compounds associated with bioactive properties (i.e. xanthones, benzophenones, flavanones, flavones and dihydrochalcones). RESULTS: The model solutions were stored for 180 and 90 days at 25 and 40 °C, respectively. Changes in their volatile profiles and color were also quantified as they contribute to product quality. 3′,5′‐Di‐β‐d‐glucopyranosyl‐3‐hydroxyphloretin (HPDG; dihydrochalcone) and, to a lesser extent, mangiferin (xanthone), were the most labile compounds. Both compounds were thus identified as critical quality indicators to determine shelf‐life. The stability‐enhancing activity of the acids depended on the compound; ascorbic acid and citric acid enhanced the stability of HPDG and mangiferin, respectively. However, when considering all the major phenolic compounds, the base solution without acids was the most stable. This was also observed for the color and major volatile aroma‐active compounds [α‐terpineol, (E)‐β‐damascenone, 1‐p‐menthen‐9‐al and trans‐ocimenol]. CONCLUSION: The addition of acids, added for stability and taste in ready‐to‐drink iced tea beverages, could thus have unwanted consequences in that they could accelerate compositional changes and shorten the shelf‐life of polyphenol‐rich herbal tea beverages. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Objective: Growing interest in the metabolic state of ketosis has driven development of exogenous ketone products to induce ketosis without dietary changes. Bis hexanoyl (R)-1,3-butanediol (BH-BD) is a novel ketone ester which, when consumed, increases blood beta-hydroxybutyrate (BHB) concentrations. BH-BD is formulated as a powder or ready-to-drink (RTD) beverage; the relative efficacy of these formulations is unknown, but hypothesized to be equivalent. Methods: This randomized, observer-blinded, controlled, crossover decentralized study in healthy adults (n = 15, mean age = 33.7 years, mean BMI = 23.6 kg/m2) aimed to elucidate blood BHB and glucose concentrations before and 15, 30, 45, 60, 90 and 120 minutes following two serving sizes of reconstituted BH-BD powder (POW 25 g, POW 12.5 g), compared to a RTD BH-BD beverage (RTD 12.5 g), and a non-ketogenic control, all taken with a standard meal. Results: All BH-BD products were well tolerated and increased BHB, inducing nutritional ketosis (BHB ≥0.5 mM) after ∼15 minutes, relative to the control. BHB remained elevated 2 h post-consumption. The control did not increase BHB. Ketosis was dose responsive; peak BHB concentration and area under the curve (AUC) were two-fold greater with POW 25 g compared to POW 12.5 g and RTD 12.5 g. There were no differences in peak BHB and AUC between matched powder and RTD formulas. Blood glucose increased in all conditions following the meal but there were neither significant differences in lowest observed concentrations, nor consistent differences at each time point between conditions. These results demonstrate that both powdered and RTD BH-BD formulations similarly induce ketosis with no differences in glucose concentrations in healthy adults. [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]

With the extensive advancement of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), various consumer‐based methodologies have been recently introduced. The present study aimed to compare three consumer‐based methodologies for sensory characterization (check‐all‐that‐apply [CATA], flash profile [FP], and free listing [FL]) as alternatives to DA, using six ready‐to‐drink coffee beverages. DA was performed with 10 trained panelists, whereas each consumer evaluation was conducted with 70 untrained consumers. The consumer methodologies were in good agreement with DA for profiling differences in consumer perception of the samples' sensory attributes, showing high regression vector (Rv) values (>0.9). Although FP was the most similar to DA (Rv = 0.936), it had a long evaluation time and high tediousness, whereas the CATA and FL methods were shorter and less tedious. FP and FL could spontaneously reflect consumer perceptions, while CATA has the advantages of being a simple and versatile method for evaluating consumer perception. Considering the unique benefits of each method, these consumer‐based methodologies could be viable alternatives to DA. Practical Applications: This study indicates that CATA, FP, and FL methods could be good alternatives to DA for profiling differences in consumer perception of sensory attributes for ready‐to‐drink coffee beverages with medium–large sensory differences. With unique feature of each method, these consumer‐based methods would be of benefit to the coffee industry to get rapid consumer perception for the sensory description of ready‐to‐drink coffee beverages. [ABSTRACT FROM AUTHOR]

BACKGROUND: Coconut water has grown in popularity among people as a ready‐to‐drink healthy beverage. Nevertheless, its future export expansion is restricted by high operating costs as large volumes of coconut water have to be handled during exporting and for its storage. Besides, large coconut water volumes also consume high energy during the pasteurization/sterilization process. Thus, in this work, we evaluated the potential of employing polymeric membranes for the concentration of coconut water at room temperature via either a pressure‐driven or osmotically driven process. RESULTS: Our results indicated that the membrane that was tested under reverse osmosis (RO) mode at 25 bar could significantly concentrate coconut water by reducing its original volume by up to half, with negligible loss of ions/minerals. Upon completion of the RO process, Brix and conductivity of the coconut water were increased by 90% and 61.4%, respectively. As a comparison, the membrane tested under pressure‐retarded osmosis (PRO) mode was only able to reduce the volume of coconut water by ~12%. Although coconut water concentration via PRO operation does not require an external driving force, this process suffers from several significant drawbacks, including reverse draw solute flux and the requirement for draw solution generation. CONCLUSION: Based on the results obtained, it can be concluded that the RO membrane process is still the most reliable and practical method of concentrating fruit juice, and its performance could be further enhanced using a high‐flux polymeric membrane or through process optimization. © 2023 Society of Chemical Industry (SCI). [ABSTRACT FROM AUTHOR]

Beverage mixtures based on pineapple (Ananas comosus) and turmeric (Curcuma longa) juice as a ready-to-drink product were developed, and their physicochemical, nutritional, and sensory properties were evaluated. Four different concentrations of turmeric juice (5%, 10%, 15%, and 20% (v/v)) were added to pineapple juice to make turmeric-fortified pineapple (TFP) juice samples. Pineapple juice without turmeric was the control. The L*, a*, b*, titratable acidity (TA), total antioxidant capacity, and %DPPH scavenging values, as well as the concentrations of the phenolic compounds curcumin and demethoxycurcumin, were significantly increased with increasing turmeric concentration. Thirty volatile compounds were detected in the mixed juice samples with turmeric. Most of the turmeric-specific compounds, including monoterpenes, sesquiterpenes and turmerones, were detected in the TFP juice samples. While the antioxidant activity of the juice samples increased with increasing turmeric concentration, the pineapple juice fortified with 10% turmeric (10%T) had the best overall quality as determined by panelists. Greater concentrations of turmeric were associated with decreased palatability due to reduced mouthfeel and sweetness and increased aftertaste and sourness. These results suggest that the 10%T juice could be developed into a commercial functional beverage with increased overall flavor and nutritional quality. [ABSTRACT FROM AUTHOR]

Energy efficiency is an increasingly important issue in the wine industry worldwide. The focus on quality in wine production has led to increased attention being paid to the product at all stages of processing. The interaction with mechanical components is considered one of the possible critical points in the vinification process, and it becomes fundamental to optimize specific points in the wine production line using the best extraction technique. Therefore, in this work, experimental monitoring of two types of product circulation systems in fermentation was carried out in a winery in Puglia (Italy). In particular, the functional performance and energy consumption of two identical vinification lines were monitored, in which the only variables were two types of circulating systems for the fermenting must: pump-over and pneumatic cap breaking. During the trials, a homogeneous batch of Primitivo grapes was processed, hand-picked and taken to the winery within 1 h of harvesting, where a "ready-to-drink" wine production line was set up. A net quantity of 1000 hL of destemmed grapes was placed in two identical vertical steel tanks. Both wine tanks were monitored and equipped with an automated assembly system and a pneumatic marc breaker. Once both tanks were filled, a first break of the cap was carried out using a pneumatic system in one tank and an automatic pump-over in the other. For the grapes and type of wine studied, the pneumatic system showed better functional performance in terms of vinification speed and energy consumption; on the other hand, the pump-over system performed better in analytical terms. Finally, the results obtained highlight the need for further studies on equipment design to obtain significant benefits in terms of wine production costs while maintaining the quality standards required for "ready-to-drink" wines. [ABSTRACT FROM AUTHOR]

This work evaluated the impact of the calcium reduction level (0 %, 10 % and 40 %) of micellar casein concentrates (MCC) and the presence of sugar and fat, on the fouling of the UHT plant and the heat stability of neutral high protein (14 %) beverages. The assessment of the heat stability was done using UHT pilot scale tubular heat exchanger (142 °C, few seconds). The aim of this study is to identify a casein modified structure suitable for the development of high protein beverages with acceptable functional properties and less fouling of the UHT plant. Our results showed that increasing the calcium reduction degree of MCC from 0 % to 40 % has drastically decreased the fouling rate by 4-fold for casein-based beverages without sugar and fat. In addition, the results of SDS-PAGE, HPLC and ICP-MS revealed that increasing the calcium reduction degree from 0 % to 40 % induced an increase of the mineral fraction from 13 % to 70 % and a decrease of the protein fraction from 77 % to 7 % in the fouling deposits. The HPLC results also showed that the increase of the calcium reduction appears to limit the deposition to dissociated protein from the micelles, in particular β-CN. Our results showed that the addition of sugar and fat induced an increase of the fouling deposition for all drinks and this increase was mostly linked to the increase of the protein deposition. Our results also showed that the calcium reduction degree doesn't have an impact on the particle size distribution. However, aggregates started to appear in the simple and complex beverages with the increase of the storage period. Overall, our results showed that the calcium reduction of MCC powders seems to be a good option to manufacture casein-based RTD beverages at high protein concentrations and to reduce the fouling of the UHT plant. [ABSTRACT FROM AUTHOR]

Objectives: This article reports on estimated daily fluoride intake from water, other beverages and selected foods, dentifrice, and dietary fluoride supplements by both individual sources, and all sources combined, among 787 children participating in the Iowa Fluoride Study (IFS) from 6 to 17 years of age. Methods: Total daily fluoride intake (mg F) and fluoride intake per kilogram bodyweight (mg F/kg bw) were estimated using responses to questionnaires sent every 3–6 months. Dietary assessments included frequencies and amounts of beverage intake for the previous week from water, milk, ready‐to‐drink beverages, beverages made by adding water to concentrate or powder, and selected foods with substantial water content. Descriptive statistics and bivariate and multivariable analyses with linear mixed models were used to assess associations with each of mg F and mg F/kg bw. Results: Mean combined dietary fluoride (mg F) from all sources examined in the study increased slightly with age, whereas the fluoride intake per kg bw decreased with age. Age, sex, and socioeconomic status were significantly associated with fluoride intake (mg F and mg F/kg bw). Each year increase in age was associated with a 0.02‐mg increase in fluoride consumption, on average, after adjusting for the effects of covariates. Conclusions: Daily mean fluoride intakes from single and combined sources were relatively stable, while the intake of fluoride per kg bw decreased from 6 to 17 years of age. Fluoridated water was the major source of ingested fluoride, contributing over 50% of total daily intake at all ages. [ABSTRACT FROM AUTHOR]

Environmental conservation and natural claims are one of the message strategies used by commercial brands to communicate their products' superiority. This article interrogates texts that display green messages and nature preservation on brands' visual communication of two ready-to-drink (RTD) products: tea and mineral water. This study begins by collecting two beverage brands' audiovisual materials for brand communication campaigns. To find texts representing natural claims and environmental issues, we coded and obtained twenty samples of each scene. The analysis uses Halliday's social semiotics method by categorizing meanings that identify field, tenor, and mode. The politics of representation then works more sharply in dissecting and criticizing several findings in the text and context, resulting in insightful reflections. We found that the packaging tea brand is trying to promote the naturalness of its products by displaying the origin of the product content from real nature, with fresh and green plantation scenery. In contrast, the mineral water brand focuses on the packaging recycling movement to promote the new logo with a green leaf bud symbol and new packaging, "eco-crush bottle." Although both discourse on their brands as natural products and care for nature, they do not openly disclose some realities behind the products in their communication narratives. Hypnotizing consumers with "nature" and "natural" spells ultimately makes the communication and representation displayed in the brand narratives the potential to be political. This study is helpful as reflective material for commercial brands when carrying out environmental issues in their communication campaigns. The "nature" and "natural" claims should not be merely a communication mantra that hypnotizes consumers. It should motivate brands and companies to realize their social responsibility in preserving nature and the environment. [ABSTRACT FROM AUTHOR]

In the coffee industry, the use of natural coffee extracts with differentiated attributes is desirable to drive new product development. This study evaluates the impact of ultrafiltration membrane processing on the sensory, metabolic, and physicochemical attributes of four commercially available coffee extracts: cold brew, lightly roasted, freeze concentrated and evaporated standard. The sensory analysis revealed an increase in acidity in the permeate across all extracts, with the most significant profile changes observed in the lightly roasted evaporated and evaporated extracts, accompanied by an enhancement of fruity and floral attributes. Furthermore, the permeate showed reduced total dissolved solids, while the caffeine concentration increased. Metabolomic analysis highlighted key coffee-related metabolites like cinnamic and coumaric acids, explaining observed variations due to their passage through the membrane. Our findings emphasize the potential of permeate as a coffee-based ingredient for ready-to-drink products development, providing a unique coffee experience with organoleptic profiles distinct from traditional beverages. [Display omitted] • UF process improves sensory and metabolic characteristics of coffee extracts. • 75 metabolites and 42 sensory attributes were altered between feed and permeate. • Permeate holds potential as an ingredient for developing ready-to-drink products. [ABSTRACT FROM AUTHOR]

The milk-based high protein (HP) ready-to-drink (R'ID) beverages have increasingly gained popularity over the past years as they are currently used by consumers looking to improve their nutritional status such as athletes and sick people at risk for nutrient deficiencies. Heat treatments are commonly applied during processing to ensure the safety and the longer shelf life of HP beverages. However, the heat treatment can compromise the final nutritional, organoleptic and technological product properties (aggregation, apparent viscosity and sedimentation). In situations where heat exchangers are used, considerable fouling accumulates on surface and often reaches a point where the efficiency of heat exchange systems becomes critical. This instability to heat treatment and the fouling formation are highly dependent on the nature of the used-protein, mineral content, pH and the presence of sensory attributes. In this context, this review will explore the impact of formulation conditions on the fouling of heat exchangers at high temperatures (UHT) and on the stability of dairy-based products, during and after heat treatments, with more focus on caseins at neutral pH. The aim of this review is to have one document which characterizes and understand the impact of heat treatment and formulation conditions on modifications at molecular and structural levels of casein, in order to improve the stability of casein-based RTD beverages and to reduce the fouling of heat exchangers and associated losses. [ABSTRACT FROM AUTHOR]

Fluoride is present in various foods ingested daily. It has been demonstrated that the intake of high concentrations of fluoride, both in adults and children, can cause pathologies, among which dental fluorosis, osteoporosis and damage to the central nervous system stand out. The objective of this study was to determine the fluoride concentrations in 60 samples of ready-to-drink cold brewed coffee of different brands and types (expresso, cappuccino, macchiato and decaffeinated) by the fluoride ion-selective potentiometric method. A statistical analysis was also performed to discern the existence of differences between these categories. The highest fluoride concentration (1.465 mg/L) was found in espresso coffee followed by Macchiato (1.254 mg/L). Decaffeinated coffee is the one that presented the lowest fluoride concentration with 0.845 mg/L. The risk assessment was conducted considering different consumption scenarios (250, 500 and 750 mL/day). The UL (upper level) established by the EFSA (European Food Safety Authority) at 7 mg/day was used. The consumption of three servings poses no health risk; however, it confers a significant value of fluoride contribution to the diet. [ABSTRACT FROM AUTHOR]

Coffee is one of the world's most consumed beverages, and its aroma plays an essential role in consumer acceptance. Ready-to-drink coffee is popular in many countries and can be bought with different flavoring agents. In this work, we evaluated the changes that can be made to ready-to-drink coffee by applying cold plasma to convert coffee volatiles, modulating its aroma chemically. To achieve this goal, dielectric-barrier discharge (DBD) plasma was applied to ready-to-drink coffee at different excitation frequencies and processing times. Several chemical reactions were observed, and their routes were proposed. DBD plasma technology increased the relevance of the desirable nutty descriptor from 2.9 to 27.7%. The technology can also increase the significance of the fruity and green descriptors, which can be modulated to produce specialty or gourmet ready-to-drink coffees. [ABSTRACT FROM AUTHOR]

In recent years, the coffee market has launched many ready-to-drink cold brew coffee beverages (CBC). When bottled, producers face issues with the stability as consumers perceive the sedimentation phenomenon as a quality defect. As the physical stability in CBC is an emerging topic, it is necessary to characterize the sediment and understand its origin to identify mitigation alternatives. In this regard, regular and decaffeinated CBC in glass bottles over a period of 60 days were analyzed by microscopy and particle size distribution. Nano, amorphous and semi-crystalline particles were identified. Nanoparticles increased in the ∼0.1 μm range in the sediment of the regular CBC. Caffeine (+10%) and chlorogenic acid (CQAs) levels (+50%) in the supernatant filtrate increased after 60 days, which by scanning electron microscopy (SEM) revealed the topology of the identified particles, with a clear presence of the crystalline needles of caffeine, protein and potassium. X-ray diffraction analysis revealed that some peaks (3 out of 10), were associated with caffeine and sucrose, suggesting a complexation from the CQA presence; and supporting that the sediment might be mostly potassium chlorogenate complex. As the phenomenon was prevalent in the regular CBC, the presence of caffeine in the formation is key. • The formation in cold brew coffee (CBC) was identified as potassium chlorogenate. • The decaffeinated CBC did not present the sediment due to the absence of caffeine. • Oil nanodroplets, amorphous and semicrystalline particles appear after storage. • Scanning electron microscopy revealed caffeine crystals in the formations. • X ray diffraction showed the presence of caffeine and crystallization due to CQA. [ABSTRACT FROM AUTHOR]