Protection of the gastrointestinal tract epithelium against damage from low pH beverages

Extensive consumption of low pH beverages such as citrus juices (pHs 2.3 to 4.3), alcoholic beverages (pHs 2.7 to 4.5), and soft drinks (pHs 2.3 to 4.2) has raised the question of whether exposure of the gastrointestinal (GI) tract to acidic beverages will cause damage to the epithelial lining. To evaluate the potential effects of low pH beverages on the GI tract epithelium, a detailed examination of the literature was undertaken. In some animal models, there is evidence of damage to GI epithelial cells following exposure to low pH beverages; however, in these studies there is no definitive relationship between acidity and the amount or severity of damage. Results from several other studies, conducted in both animals and humans, indicate a lack of adverse effects on epithelial cells. Furthermore, there is no evidence that damage is irreversible. Permanent damage from routine exposure to acidic beverages in humans would not be expected because of repair mechanisms that are available to maintain a healthy epithelium. Additionally, numerous physical, chemical, and biological mechanisms are in place to prevent damage to the epithelial cells. Finally, the safe history of consumption of low pH beverages, including various fruit juices, supports the conclusion that low pH beverage ingestion does not cause damage to the GI epithelium.     

含钙运动饮料对人体牙釉质模拟物腐蚀的影响

为评估含钙运动饮料对牙釉质的腐蚀能力,进行了一个单中心—单盲—随机交叉设计,平衡处理18组受试结果的残余效应。采用的饮料为:含钙和麦芽糊精配方的饮料(测试组),两种含糖的运动饮料产品(含钙和阳性对照)和水(阴性对照)。在15d的研究期内,受试者佩戴可移动式人类牙釉质模拟样本,每天饮用250mL的饮料各4次。使用接触轮廓仪在第5,10,15天测量牙釉质的损失。从第15天开始,测试组和阴性对照之间产生差异;随着时间的推移,阳性对照逐渐腐蚀,牙釉质腐蚀程度均大于测试组及阴性对照。试验结果表明,可以将钙和pH调节剂添加到软饮料、碳酸饮料以及运动饮料中,以降低长期饮用饮料对牙齿的腐蚀作用。     

Probing the future in functional soft drinks on the nanometre scale—towards tooth friendly soft drinks

Soft drink and confectionary induced demineralisation of dental enamel has increased sharply over the last decade and has replaced dental caries, as the number one reason for tooth decay in younger people. The tooth demineralisation process is sometimes called erosion, which is defined as the chemical dissolution of dental enamel without bacterial involvement. During erosion, calcium and phosphor are dissolved from the enamel which eventually leads to a collapse of the enamel surface structure and loss of the outermost enamel layers. The enamel erosion process caused by a large number of conventional soft drinks may be reduced by understanding the physical and chemical processes during the demineralisation process and by using this knowledge in the design of new complex functional soft drinks. A key factor for this seems to be to understand the early stages of enamel demineralisation at the tooth-soft drink interface as at this stage the demineralisation process was assumed to be reversible by remineralisation. Nevertheless, early stages of enamel demineralisation were not accessible for investigation until recently due to a lack of suitable technology. This review paper discusses recent progress to explore the early stages of soft drink induced enamel demineralisation using nanoanalytical/nanomechanical approaches, such as scanning probe microscopy and nanoindentation. The results of the in vitro and in situ studies lead to a design recipe of a new functional soft drink, which may exhibit substantially lower erosion effects than conventional soft drinks.     

An overview of microorganisms and factors contributing for the microbial stability of carbonated soft drinks

Soft drinks, which are largely produced and consumed worldwide, are acidic beverages (pH 2.5–4.0), formulated with water, sucrose, carbonated with 1.5–5.0 volumes of CO₂, and added or not with chemical preservatives and fruit juices. A simplified manufacturing process of soft drinks consists of water treatment, production of simple syrup, production of compound syrup, carbonation and filling. As any other food and beverage, soft drinks can be contaminated by microorganisms; however, the low pH caused by the addition of acidulants, the presence of preservatives, and the presence of CO₂ comprise major barriers to microbial growth. Because of these characteristics, filamentous fungi and some bacteria, including pathogens, do not pose spoilage and safety risks for soft drinks. On the other hand, because of their tolerance to acidic environments and CO₂, both yeasts and aciduric bacteria can survive and deteriorate soft drinks. This review deals with the microorganisms of relevance, as well as with the factors influencing their survival and role on soft drink spoilage.     

Trace heavy metals composition of some Nigerian beverages and food drinks

Several beverages and food drinks available in the market in Nigeria were analysed for their contents of the heavy metals, cadmium, cobalt, chromium, copper, iron, nickel, lead and zinc. The beverage types were grouped into tea, cocoa-based, coffee, cereal-based, dairy products, fruit juices, malt drinks, carbonated soft drinks and wines (non-alcoholic). The levels of the various metals were generally low, and within statutory safe limits. The levels compare well with those reported for similar beverages from some other parts of the world. ©     

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE NON-ALCOHOLIC BEVERAGE INDUSTRY

Non-alcoholic beverages, particularly, bottled water and fruit juices (carbonated and non-carbonated) are the most widespread food industries worldwide. The industry objective is to process at the lowest possible cost while maintaining the organoleptic stability and quality of the final product. The latter can be achieved through strict adherence to quality (ISO 9001/2) and safety (HACCP) management systems. The flow diagrams for the production of bottled water, several juices (orange, lemon, apple), carbonated drinks, coffee and tea are shown accompanied with a synoptical implementation of the HACCP system (critical control points, critical limits, preventive and corrective actions).     

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM TO THE NON-ALCOHOLIC BEVERAGE INDUSTRY

Non-alcoholic beverages, particularly, bottled water and fruit juices (carbonated and non-carbonated) are the most widespread food industries worldwide. The industry objective is to process at the lowest possible cost while maintaining the organoleptic stability and quality of the final product. The latter can be achieved through strict adherence to quality (ISO 9001/2) and safety (HACCP) management systems. The flow diagrams for the production of bottled water, several juices (orange, lemon, apple), carbonated drinks, coffee and tea are shown accompanied with a synoptical implementation of the HACCP system (critical control points, critical limits, preventive and corrective actions).     

饮料无菌灌装工艺

<正> 对于无菌灌装工艺,杀菌处理过程相当重要。因此,德国克朗斯股份公司提出2种有效而可靠的无菌灌装工艺:浸泡式工艺,或称为冷无菌灌装,采用浸泡喷射式消毒机进行杀菌处理;喷瓶式工艺,或称为PET瓶杀菌处理,采用喷瓶机进行杀菌消毒。     

Colour and label evaluation of commercial pasteurised red juices and related drinks

Despite growing demand by consumers for healthy beverages, artificial colours are still widely used. Levels of anthocyanins and artificial colours were determined by HPLC with UV-Vis detection in red orange juices and other red beverages (nectar, juice-based, health, carbonated and sports drinks). The contribution of pigments to the visible colour of the beverage was calculated. Red orange juice samples contained about 34?mg?l^?1 of anthocyanins, which were responsible for about 92% of the visible colour. Red juice-based drinks, containing from 0% to 30% of red orange, berry, grape or pomegranate juices, had low levels of anthocyanins (about 7?mg?l^?1) and high levels of E129 (about 32?mg?l^?1), which were responsible for about 90.7% of the colour of these beverages. Red health drinks, enriched with vitamins and polyphenols, contained from 3% to 50% of red fruit juices. Also in this case the E129 levels were higher (about 22?mg?l^?1) than anthocyanins (about 9?mg?l^?1), and were responsible for the colour of the beverages (76.1%). High levels of artificial colours were found in red orange carbonated drinks, but in comparable amounts with those found in the other beverage samples, while anthocyanins were only present in trace amounts. Although all of the beverages claimed to contain red fruits on the labels, no correlation was found between the level of anthocyanins and the declared percentage of red fruits. These labels generally conformed with the requirements of the law, but food product labels can often be misleading to consumers about the real characteristics of the product.     

High performance liquid chromatographic determination of soluble carbohydrates in commercial drinks

High performance liquid chromatography was carried out to determine the soluble sugar content in canned soft drinks and commercial fruit juices stored in different types of containers. The total amount of sugars ranged from 9.2 to 13.5 g 100 ml^?1 for the soft drinks, 10 to 14 g 100 ml^?1 in fruit nectars and 3 g 100 ml^?1 in tomato juice. The individual sugar content of soft drinks varied between different batches, although the total amount remained fairly constant for each kind of drink or juice. Only in tomato juice where sucrose was not present, did the values for glucose and fructose remain constant.     

The protective effect of caseinomacropeptide against dental erosion using hydroxyapatite as a model system

Tooth loss due to dental erosion, particularly among children, has increased in many countries and has been linked to increased consumption of acidic drinks. A number of compounds, including bioactive peptides, are therefore being assessed for their potential to improve dental health. Caseinomacropeptide (CMP) contains two major fractions, glycosylated (gCMP) and non-glycosylated (aCMP), both possessing bioactive properties. This study aimed to determine the ability of CMP and its individual fractions to protect teeth against acidic erosion. Hydroxyapatite (HA) as the tooth model was pretreated with CMP peptides before exposure to citrate buffers (as the erosive solution) at pH 2.5, 3.5 and 4.5. A reduction in the dissolution of calcium and phosphate from the treated HA compared with untreated HA demonstrated the protective effect of these peptides, and indicated that whole CMP and its fractions have the potential to reduce the erosive effect of acidic drinks by 30–45%.     

PET饮料瓶瓶口的防污染改进

<正>不少消费者都碰过这样的情形:打开PET瓶的饮料后发现瓶口有黑糊糊的霉斑,实在令人恶心。在如何改进瓶口污染的研究中,本文介绍了获得国家新型实用专利的改进方案。 现有的瓶口带螺纹可重复密封的塑料饮料瓶,其主要材料是PET,瓶盖主要是HDPE,密封位置都是在瓶口顶部,并根据瓶内压力的大小不同分别采取密封垫、密封环、密封内塞或密封环与密封内塞结合使用的密封形式,而这些密封形式的不同只对改善密封性能产生作用。如图1所示的饮料瓶,就是采用了密封环与密封内塞结合使用的密封形式。     

Antioxidant capacity of some caramel-containing soft drinks

Antioxidant properties of foods and beverages have been widely studied; however, few data have been reported on the antioxidant capacity of soft drinks. Apart from fruit juice-based drinks, some of the most common soft drinks contain as a colouring agent one of the four caramel colours allowed in foods (E150 d). Caramels contain melanoidin compounds, which have been reported to contribute to the antioxidant powers of some foodstuff. This study aimed to ascertain the contribution to the antioxidant activity of some caramel-containing soft drinks, such as cola drinks, and chinotto, an original Italian soft drink. Some commercial caramel colours were analysed for main parameters, i.e. HMF (5-(hydroxymethyl)-2-furfural), residual glucose and fructose content, total reducing compounds by the Folin–Ciocalteau reagent, and the antioxidant activity by the FRAP and DPPH^∗ methods. Similar analyses were performed on various soft drinks coloured with E150 d. The results showed that even if soft drinks have a lower antioxidant activity than other beverages such as tea, coffee or chocolate, they may contribute to the antioxidant pool assumed with the diet, since the antioxidant activity ranged from 0.2 for cola-like soft drinks to 1.0 mmoles Trolox equivalent/l for chinotto drinks.     

Dietary exposure of secondary school students in Hong Kong to benzoic acid in prepackaged non-alcoholic beverages

This study evaluated the dietary exposure of secondary school students in Hong Kong to benzoic acid from pre-packaged non-alcoholic beverages. Exposure was estimated using local food consumption data of secondary school students obtained by a semi-quantitative food frequency questionnaire in 2000 and the benzoic acid level detected in pre-packaged beverages, including soft drink (both diet/light and regular types), fruit juice, soy milk, Chinese tea and coffee/tea) available locally in late 2006. The estimated dietary exposure to benzoic acid from pre-packaged beverages of average and high consumers (95^th percentile) was 0.31 and 0.97 mg kg^?1 bw day^?1, respectively. These exposures accounted for 6.1 and 19.3% of the acceptable daily intake (ADI: 0–5 mg kg^?1 bw) of benzoic acid for average and high consumers, respectively. As in other countries, soft drinks contributed most to dietary exposure to benzoic acid from pre-packaged beverages in Hong Kong.     

Origin of low-molecular mass aldehydes as disinfection by-products in beverages

ABSTRACT

A novel, simple and automatic method based on static headspace–gas chromatography–mass spectrometry has been developed to determine 10 low-molecular mass aldehydes that can be found in beverages, coming from the treated water used in their production. These aldehydes are the most frequently found in treated water as water disinfection by-products, so they can be used as indicators of the addition of treated water to beverages. The study covered a large number of fruit juices and soft drinks. The presence of the whole array of analytes is related to the contact with treated water during beverage production, mainly by the addition of treated water as ingredient. In particular, propionaldehyde, valeraldehyde and benzaldehyde can be used as indicators of the addition of treated water in these kinds of beverages. Among the ten aldehydes, only formaldehyde and acetaldehyde are naturally present in all kinds of fruit, and their concentrations are related to stage of the ripening of the fruit.     

Occurrence of benzene as a heat-induced contaminant of carrot juice for babies in a general survey of beverages

A survey of benzene contamination of 451 beverage samples, using headspace sampling combined with gas chromatography and mass spectrometry (HS-GC/MS) with a quantification limit of 0.13 µg l^?1, was conducted. Artefactual benzene formation during headspace sampling was excluded by gentle heating at 50°C only and adjustment of sample pH to 10. The incidence of benzene contamination in soft drinks, beverages for babies, alcopops and beer-mixed drinks was relatively low, with average concentrations below the EU drinking-water limit of 1 µg l^?1. Significantly higher concentrations were only found in carrot juice, with the highest levels in carrot juice specifically intended for infants. About 94% of 33 carrot juice for infants had detectable benzene levels, with an average concentration of 1.86?±?1.05 µg l^?1. Benzene contamination of beverages was significantly correlated to iron and copper concentrations, which act as catalyst in benzene formation. The formation of benzene in carrot juice was predominantly caused by a heat-induced mechanism, which explains the higher levels in infant carrot juices that are subject to higher heat-treatment to exclude microbiological contamination.     

全球软饮料市场分析

<正> 整体市场回顾根据欧睿公司关于全球软饮料市场的报告,2007年世界范围内软饮料市场价值为5990亿美元,1998至2007年的年均复合增长率(CAGR)为5.7%,碳酸饮料的市场份额最大,即饮咖啡最小(见图1)。从地区看,在2007年,全球范围内最大的软饮料消费市场为北美,西欧其次,亚太地区第三(见图2)。世界软饮料市场预期增长960亿美元,到2012年将达到7200亿美元。瓶装水将增加450亿美元,而果蔬汁将增长240亿美元。     

Volatile organo-halogen trace analysis in beverages by thin-layer headspace enrichment and electron-capture gas-chromatography

Applicability of thin-layer headspace (TLHS) procedure giving an aqueous concentrate and also classical purge and trap (PT) in off-line mode to isolate and enrich volatile organohalogen compounds in common beverages was tested. Both enrichment tech-niques were used in combination with gas chromatography – electron capture detection (GC-ECD). TLHS, combined with direct aqueous injection (DAI)-GC-ECD, proved applicable in the determination of volatile organohalogen compounds in all studied beverages, while the PT in a version with no preliminary sample pre-treatment was of limited applicability. Detection limits of the TLHS-based procedure were in the order of 1 ppt. Content of volatile organohalogen compounds in a number of beverages available on the Polish market including mineral waters, beers, juices, carbonated and non-carbonated soft drinks, etc. was determined by means of TLHS-DAI-GC-ECD.     

BOPP瓶装饮料货架期透氧性研究

以纯净水、茶饮料、果汁和加味水为试验对象,对BOPP瓶装饮料货架期透氧性进行研究,找出了BOPP透氧性的变化规律。     

Comparison of antioxidant capacity of commonly consumed youth beverages in the United States

Epidemiological evidence supports that polyphenol‐rich foods with high antioxidant potency promote health and may influence various metabolic diseases' development. Often beverage products claim to have antioxidant potency based on the perceived polyphenol content; however, few studies have examined the antioxidant potency of beverages with none reporting on commonly consumed youth beverages. This study's purpose was to measure total antioxidant capacity (TAC), expressed in Trolox equivalents (μmol mL^?1), in a variety of youth beverages, including juices, vitamin enhanced waters, sport drinks, energy drinks and various milk products. Significantly higher TAC (3.8–6.7 μmol mL^?1) was measured in 100% juices, while vitamin enhanced waters varied by brand (0.2–3.1 μmol mL^?1). Soda, energy and sports drinks measured the least activity (0.0–0.3 μmol mL^?1), whereas other milk types (strawberry, organic, regular and soya) measured no activity, except chocolate milk (3.0 μmol mL^?1). These results may improve beverage selection practices for youth, parents and dietitians to increase TAC of the paediatric diet.