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Chemical factors that determine the erosive potential of food and beverages include pH value, mineral content, buffer properties (titratable acidity and buffer capacity), etc. The goal was to determine the pH and titratable acidity (TA) in fourteen commercially available beverages. Five carbonated soft drinks (among them two energy), two sports drinks, two fruit juices, two teas and three alcoholic drinks were evaluated. The initial pH was measured using a pH meter, and TA was determined by titration with NaOH. The pH and TA data were recorded as mean values of triplicate measurements ± standard deviation. The pH values ranged from 2.51 (Guarana No Sleep) to 6.64 (green tea), and TA ranged from 0.54 ml (Coca-Cola) to 4.28 ml (orange juice) of NaOH to reach pH 5.5, and 1.08 ml (chokeberry juice) to 5.83 ml (orange juice) to reach pH 7.0. Literature data suggest that unsaturated substances with low pH and high TA have a high erosive potential. Drinks such as Guarana No sleep, Schweppes Bitter Lemon, Coca Cola and Sprite were found to have a pH below 3.0 and can be extremely erosive (Guarana have the highest TA) if consumed frequently, and with the habit of holding in the mouth. Also, regular and large consumption of drinks with a high TA (orange juice and Red Bull) could increase the risk of dental erosion, regardless of their pH above 3.0. [ABSTRACT FROM AUTHOR]

This work presents a compact and sensitive refractive index sensor able to evaluate the concentration of an analyte in a sample. Its working principle leverages on the changes in the optical absorption features introduced by the sample itself on the evanescent waves of a light beam. The device's high compactness is achieved by embedding the sample–light interaction site and the detector in a 1 cm2 glass substrate, thanks to microelectronics technologies. High sensitivity is obtained by employing a low-noise p-i-n hydrogenated amorphous silicon junction, whose manufacture process requires only four UV lithographic steps on a glass substrate, thus ensuring low production costs. The system's capabilities are investigated by sensing the sugar content in three commercial beverages. Sensitivities of 32, 53 and 80 pA/% and limits of detection of 47, 29 and 18 ppm are achieved. The above performance is comparable with state-of-the-art results available in the literature, where more complex optical setups, expensive instrumentation and bulky devices are used. [ABSTRACT FROM AUTHOR]

An electrochemical biosensor based on the immobilization of glucose oxidase into an electropolymerized p-coumaric acid membrane on a Pt electrode has been developed and evaluated for glucose detection in the range of 1 to 30 mM. The glucose biosensor exhibits a sensitivity of 36.96 mA/mMcm2, a LOD of 0.66 mM, and a LOQ of 2.18 mM. The biosensing membrane was electropolymerized by cyclic voltammetry in 100 mM phosphates pH 7.00 and 3% ethanol containing glucose oxidase and p-coumaric acid. The glucose biosensors' stability, repeatability, reproducibility, and selectivity were estimated. The biosensing membrane shows permselective properties and antifouling effects. The applicability of the developed glucose biosensor was evaluated in the presence of 20 mg/mL proteins, and any signal associated with biofouling was observed. The glucose biosensors were employed for the determination of the glucose concentration in three commercial beverages. [ABSTRACT FROM AUTHOR]

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This work presents a compact and sensitive refractive index sensor able to evaluate the concentration of an analyte in a sample. Its working principle leverages on the changes in the optical absorption features introduced by the sample itself on the evanescent waves of a light beam. The device’s high compactness is achieved by embedding the sample–light interaction site and the detector in a 1 cm2 glass substrate, thanks to microelectronics technologies. High sensitivity is obtained by employing a low-noise p-i-n hydrogenated amorphous silicon junction, whose manufacture process requires only four UV lithographic steps on a glass substrate, thus ensuring low production costs. The system’s capabilities are investigated by sensing the sugar content in three commercial beverages. Sensitivities of 32, 53 and 80 pA/% and limits of detection of 47, 29 and 18 ppm are achieved. The above performance is comparable with state-of-the-art results available in the literature, where more complex optical setups, expensive instrumentation and bulky devices are used.

Microplastic (MPs) pollution is a current global concern that is affecting all environmental compartments and food sources. In this work, anthropogenic particles occurrence (MPs and natural and synthetic cellulosic particles), have been determined in 73 beverages packed in different containers. Overall, 1521 anthropogenic particles were found, being the lowest occurrence in water samples (7.2 ± 10.1 items·L−1) while beer had the highest (95.5 ± 91.8 items·L−1). Colourless/white particles were the most detected followed by blue and red colours. The highest mean size was 783 ± 715 μm in soft drinks. Cellulosic, both natural and semisynthetic particles, were the composition mostly found but regarding plastic polymers, it was polyester. Phenoxy resin particles from the can coatings were also identified in all metal containers which indicates that leaching from the packaging may be happening. The total estimated daily intake were 0.077 and 0.159 items·kg−1 body weight (b.w.)·day−1 for children and adult population, respectively. [Display omitted] • Microplastics were determined in water, beer, wine, soft drinks and other beverages. • The highest concentration was found in beer with 95.5 ± 91.8 items·L−1. • Cellulosic particles, both natural and semisynthetic, were mostly found. • Can coatings based on BPA could be leaching into beverages. • Spanish children exposure may be higher than adults through non-alcoholic beverages. [ABSTRACT FROM AUTHOR]

The stability and infectivity of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) in liquid samples are of great concern to virus transmission via common beverages and sewage water. Here, we investigated the stability of SARS-CoV-2 in 32 liquids including common beverages, bodily fluids, and commonly used viral transport media. Our results showed that the infectious virus could be recovered up to 77-days from common beverages including milk and water. Viral RNA could be detected at high levels in all samples up to 28-days, indicating that while viral RNA demonstrates higher stability than infectivity, viral RNA levels do not reflect the infectious capability of SARS-CoV-2. These results indicate that SARS-CoV-2 is highly stable in optimal conditions and a sufficient control measure is needed in reducing the risk of exposure and controlling and preventing future outbreaks.

The stability and infectivity of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) in liquid samples are of great concern to virus transmission via common beverages and sewage water. Here, we investigated the stability of SARS-CoV-2 in 32 liquids including common beverages, bodily fluids, and commonly used viral transport media. Our results showed that the infectious virus could be recovered up to 77-days from common beverages including milk and water. Viral RNA could be detected at high levels in all samples up to 28-days, indicating that while viral RNA demonstrates higher stability than infectivity, viral RNA levels do not reflect the infectious capability of SARS-CoV-2. These results indicate that SARS-CoV-2 is highly stable in optimal conditions and a sufficient control measure is needed in reducing the risk of exposure and controlling and preventing future outbreaks. [ABSTRACT FROM AUTHOR]

[Display omitted] • Luminol are embedded into Fe-DOBDC MOFs to obtain luminol@Fe-DOBDC MOFs with fluorescent emissions at 430 nm and 540 nm. • Two emission peaks separated by 110 nm eliminate interferences by built-in calibration of ratiometric signal. • Luminol@Fe-DOBDC MOFs achieve fluorescent "turn-on" ratiometric detection of ascorbic acid in commercial beverages. A fluorescent dual-emitting platform for fluorescent "turn-on" ratiometric detection of ascorbic acid in beverages was developed utilizing luminol-embedded iron-based metal–organic frameworks (luminol@Fe-DOBDC MOFs). Luminol@Fe-DOBDC MOFs with fluorescent emissions at 430 nm and 540 nm under excitation wavelength of 365 nm were applied to detect ascorbic acid on the basis of ascorbic acid triggering the reduction of Fe3+ into Fe2+. In the presence of ascorbic acid, fluorescent intensity at 540 nm was increased significantly while fluorescent intensity at 430 nm was changed slightly. Two emission peaks separated by 110 nm can eliminate environmental interferences by built-in self-calibration of ratiometric signal, enhancing the sensitivity and accuracy. The increasing ratiometric fluorescent intensity (I 540 nm / I 430 nm) has linear relationship with the concentration of ascorbic acid from 0.2 to 30 μM with limit of detection of 70 nM. It is an efficient, sensitive and accurate platform to detect ascorbic acid in commercial beverages using transition-metal-based MOFs. [ABSTRACT FROM AUTHOR]

The study aimed at screening the levels of ascorbic acid, hydroxycinnamic acids (HCAs) and total anthocyanins in commercial beverages containing blood orange juice (BOJ), estimating the contribution of these products to the intake of health-promoting compounds and at discussing the actual value of the products on a price/bioactive level basis. Results demonstrate that the reference to BOJ in many beverages is misleading, as inferred from the very low bioactive levels observed. These beverages, in label should refer as “water-based” instead of “fruit-based beverage.” Accordingly, the intake of bioactives from BOJ-based beverages, with the exception of ascorbic acid used in the most cases as preservative, is often very low. The intake of bioactive components from blood orange consumption is much higher compared to the consumption of BOJ-based beverages, hence the consumption of blood oranges and 100% BOJs should be preferred in order to guarantee the intake of a rich pool of bioactive compounds. Finally, the market value of BOJ-based beverages is not correlated with their real nutritional value: the relative unitary cost of the three classes of bioactive compounds considered increased in the order: fresh blood oranges < 100% BOJ < BOJ-based beverages. Hence, the consumption of fresh blood oranges represents the cheapest way to ensure the intake of health-promoting bioactive compounds such as anthocyanins and HCAs.

Acidic beverage consumption is a well-recognized contributor to extrinsic dental erosion. Although the pH values of some commercially available bottled waters are below neutral pH, water is still considered to be a safe and healthy choice. Artificial flavoring liquids or powders, known as water enhancers (WEs), have been introduced to the market to modify the taste of water. The purposes of the present study were to measure the pH and titratable acidity of WEs and to perform gravimetric analysis of teeth immersed in solutions of WEs mixed with different brands of bottled water in order to determine the erosive potential in vitro. The pH and titratable acidity using 0.1M sodium hydroxide were calculated for 7 brands of WEs added to 3 brands of bottled water, which had different initial pH values. Extracted human molar teeth were submerged in each combination of solutions for gravimetric analysis. Distilled water was used as the positive control and citric acid as the negative control. Data were analyzed with 2-way analysis of variance and post hoc Tukey-Kramer testing (P = 0.05). The pH value (2.9-3.0) and titratable acidity (32.2-35.3 mmol/L hydroxide) of all of the experimental solutions were considered acidic, regardless of the WE brand. Average tooth structure loss after 1 month of immersion in the solutions was 4%, and surface changes were consistent with erosive dissolution. The results showed that adding a WE to water significantly increases the potential for dental erosion. The high content of citric acid in WEs is believed to be the cause. Patients should be advised to use WEs with caution. [ABSTRACT FROM AUTHOR]

Background. Dental erosion is the chemical dissolution of tooth structure in the absence of bacteria when the environment is acidic (pH < 4.0). Research indicates that low pH is the primary determinant of a beverage's erosive potential. In addition, citrate chelation of calcium ions may contribute to erosion at higher pH. The authors of this study determined the erosive potential measured by the pH of commercially available beverages in the United States. Methods. The authors purchased 379 beverages from stores in Birmingham, Alabama, and categorized them (for example, juices, sodas, flavored waters, teas, and energy drinks) and assessed their pH. They used a pH meter to measure the pH of each beverage in triplicate immediately after it was opened at a temperature of 25°C. The authors recorded the pH data as mean (standard deviation). Results. Most (93%, 354 of 379) beverages had a pH of less than 4.0, and 7% (25 of 379) had a pH of 4.0 or more. Relative beverage erosivity zones based on studies of apatite solubility in acid indicated that 39% (149 of 379) of the beverages tested in this study were considered extremely erosive (pH < 3.0), 54% (205 of 379) were considered erosive (pH 3.0 to 3.99), and 7% (25 of 379) were considered minimally erosive (pH ≥ 4.0). Conclusions. This comprehensive pH assessment of commercially available beverages in the United States found that most are potentially erosive to the dentition. Practical Implications. This study's findings provide dental clinicians and auxiliaries with information regarding the erosive potential of commercially available beverages. Specific dietary recommendations for the prevention of dental erosion may now be developed based on the patient's history of beverage consumption. [ABSTRACT FROM AUTHOR]

Two enzymatic methods using amperometric and colorimetric detection based on two coupled activities (glyceroquinase and glycerol-3-phosphate oxidase) were compared for the glycerol content determination. The enzymatic conversion of glycerol consumes oxygen, which is measured amperometrically in a Clark-type electrode and correlated with the glycerol concentration. In addition to the enzymatic-colorimetric method, there is a third enzymatic reaction that can be used to form a coloured compound; this method involves the addition of peroxidase, 4-chlorophenol and 4-aminoantipyrine. The enzymatic methods studied showed good linearity in the range of 4 to 60 μmol L−1glycerol with a detection limit of 1 μmol L−1. Studies of glycerol recovery in fortified sugar cane liquor showed a recovery of 98 ± 2% for the enzymatic-amperometric method and of 96 ± 1% for the enzymatic-colorimetric method. These two methods were applied to the determination of glycerol in beverages and good correlations were found between these methods. [ABSTRACT FROM PUBLISHER]

Acidic beverage consumption is a well-recognized contributor to extrinsic dental erosion. Although the pH values of some commercially available bottled waters are below neutral pH, water is still considered to be a safe and healthy choice. Artificial flavoring liquids or powders, known as water enhancers (WEs), have been introduced to the market to modify the taste of water. The purposes of the present study were to measure the pH and titratable acidity of WEs and to perform gravimetric analysis of teeth immersed in solutions of WEs mixed with different brands of bottled water in order to determine the erosive potential in vitro. The pH and titratable acidity using 0.1M sodium hydroxide were calculated for 7 brands of WEs added to 3 brands of bottled water, which had different initial pH values. Extracted human molar teeth were submerged in each combination of solutions for gravimetric analysis. Distilled water was used as the positive control and citric acid as the negative control. Data were analyzed with 2-way analysis of variance and post hoc Tukey-Kramer testing (P = 0.05). The pH value (2.9-3.0) and titratable acidity (32.2-35.3 mmol/L hydroxide) of all of the experimental solutions were considered acidic, regardless of the WE brand. Average tooth structure loss after 1 month of immersion in the solutions was 4%, and surface changes were consistent with erosive dissolution. The results showed that adding a WE to water significantly increases the potential for dental erosion. The high content of citric acid in WEs is believed to be the cause. Patients should be advised to use WEs with caution., Competing Interests: Disclaimer: The authors report no conflicts of interest pertaining to any of the products or companies discussed in this article.

The study aimed at screening the levels of ascorbic acid, hydroxycinnamic acids (HCAs) and total anthocyanins in commercial beverages containing blood orange juice (BOJ), estimating the contribution of these products to the intake of health-promoting compounds and at discussing the actual value of the products on a price/bioactive level basis. Results demonstrate that the reference to BOJ in many beverages is misleading, as inferred from the very low bioactive levels observed. These beverages, in label should refer as "water-based" instead of "fruit-based beverage." Accordingly, the intake of bioactives from BOJ-based beverages, with the exception of ascorbic acid used in the most cases as preservative, is often very low. The intake of bioactive components from blood orange consumption is much higher compared to the consumption of BOJ-based beverages, hence the consumption of blood oranges and 100% BOJs should be preferred in order to guarantee the intake of a rich pool of bioactive compounds. Finally, the market value of BOJ-based beverages is not correlated with their real nutritional value: the relative unitary cost of the three classes of bioactive compounds considered increased in the order: fresh blood oranges < 100% BOJ < BOJ-based beverages. Hence, the consumption of fresh blood oranges represents the cheapest way to ensure the intake of health-promoting bioactive compounds such as anthocyanins and HCAs.