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1.
Food Res Int ; 188: 114511, 2024 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-38823884

RESUMO

This study investigated the relationship between rheological properties, sensory perception, and overall acceptability in healthy young and old groups for dysphagia thickened liquids. Unflavored (UTL) and flavored (FTLP) thickened liquids were prepared using tap water or pomegranate juice at 10 different viscosity levels. The rheological properties were then evaluated via syringe flow test and line spread test (LST). When the apparent viscosity levels of UTL and FTLP were similar, the syringe test and LST results were also similar, indicating consistent flow behavior. Sensory perception evaluations showed that the young group better distinguished viscosity differences between stages compared to the old group. Regarding overall acceptability, the old group preferred samples with higher apparent viscosity than the young group. Principal component analysis and k-means cluster analysis were used to explore correlations between variables and classify thickened liquids into four groups. This can serve the foundation for standardized texture grades of dysphagia thickened liquids, considering rheological characteristics and sensory profiles.


Assuntos
Transtornos de Deglutição , Reologia , Humanos , Viscosidade , Adulto Jovem , Feminino , Masculino , Adulto , Idoso , Paladar , Percepção Gustatória , Pessoa de Meia-Idade , Bebidas , Sucos de Frutas e Vegetais , Análise de Componente Principal , Voluntários Saudáveis
2.
PLoS One ; 19(6): e0303514, 2024.
Artigo em Inglês | MEDLINE | ID: mdl-38857209

RESUMO

OBJECTIVE: This study assessed the impact of nutrient warnings on product selection and ability to identify food products high in nutrients of concern in Colombia. METHODS: In an online experiment (May-June 2023), Colombian adults were randomized to a nutrient warning, guideline daily amounts (GDA), Nutri-Score, or no-label condition (n = 8,004). Participants completed selection tasks between two fruit drinks labeled according to their condition, one high in sugar and one not. Next, participants answered questions about products high in sugar, sodium, and/or saturated fat ("high-in" product). Finally, they selected which label would most discourage them from consuming a high-in product. RESULTS: Fewer participants (17%) exposed to the nutrient warning indicated they would purchase the high-sugar fruit drink compared to Nutri-Score (27%, Holm-adjusted (adj) p<0.001) and no label conditions (31%, adj p<0.001); there were no differences between the nutrient warning and GDA label (14%, adj p = 0.087). Compared to the nutrient warning, the GDA label was slightly more effective at helping consumers identify which drink was high in sugar (89% versus 92%, adj p<0.001), while the Nutri-Score and no-label conditions were less effective. Compared to all other conditions, nutrient warnings were more effective at helping participants identify that products were high in nutrients of concern, were more effective at decreasing intentions to purchase these high-in products and were perceived as more effective. Nutrient warnings were most often selected as the label that most discouraged consumption. CONCLUSIONS: Nutrient warnings are a promising policy to help consumers identify and discourage consumption of products high in nutrients of concern. TRIAL REGISTRATION: Trial Registration: NCT05783726.


Assuntos
Comportamento do Consumidor , Rotulagem de Alimentos , Humanos , Masculino , Feminino , Adulto , Colômbia , Pessoa de Meia-Idade , Adulto Jovem , Adolescente , Valor Nutritivo , Preferências Alimentares , Ácidos Graxos/análise , Bebidas , Açúcares da Dieta , Nutrientes/análise
3.
Sci Rep ; 14(1): 13413, 2024 06 11.
Artigo em Inglês | MEDLINE | ID: mdl-38862556

RESUMO

In the food industry, the increasing use of automatic processes in the production line is contributing to the higher probability of finding contaminants inside food packages. Detecting these contaminants before sending the products to market has become a critical necessity. This paper presents a pioneering real-time system for detecting contaminants within food and beverage products by integrating microwave (MW) sensing technology with machine learning (ML) tools. Considering the prevalence of water and oil as primary components in many food and beverage items, the proposed technique is applied to both media. The approach involves a thorough examination of the MW sensing system, from selecting appropriate frequency bands to characterizing the antenna in its near-field region. The process culminates in the collection of scattering parameters to create the datasets, followed by classification using the Support Vector Machine (SVM) learning algorithm. Binary and multiclass classifications are performed on two types of datasets, including those with complex numbers and amplitude data only. High accuracy is achieved for both water-based and oil-based products.


Assuntos
Bebidas , Embalagem de Alimentos , Aprendizado de Máquina , Micro-Ondas , Máquina de Vetores de Suporte , Bebidas/análise , Contaminação de Alimentos/análise , Algoritmos , Análise de Alimentos/métodos
4.
Food Res Int ; 188: 114467, 2024 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-38823836

RESUMO

Cellulose-based packaging has received great attention due to its characteristics of biodegradability, sustainability, and recyclability. Natural polymer coatings are usually applied to the paper surface to enhance the barriers to water vapour and improve the mechanical properties. A chitosan-based coating for paper packaging was developed in this work to store specialty roasted coffee beans, evaluating two samples of chitosan (Sigma® and molasses chitosan), and following the physico-chemical and microbiological characteristics of coffee beans along a period of 60 days. Sensory tests (Ranking Descriptive Analysis and Preference Test) were applied to the beverage prepared with the roasted and ground coffee beans stored in each packaging. Thin chitosan films provided good coverage and adhesion on the paper. Improved mechanical properties and lower water permeability were observed in the chitosan-coated papers. The physicochemical and microbiological characteristics of the coffee beans were not influenced by the packaging along 60 days of storage. The molasses chitosan coating resulted in slightly darker roasted beans. In sensory evaluation, there is a clear difference between the chitosan samples, so that molasses chitosan-coated packaging had higher scores compared to Sigma® chitosan treatment for flavor and global impression in the preference analysis of the beverage. The molasses chitosan-coated packaging had three to four more consumers attributing the highest scores for the beverage prepared with the roasted beans stored in this type of packaging.


Assuntos
Quitosana , Embalagem de Alimentos , Papel , Quitosana/química , Embalagem de Alimentos/métodos , Café/química , Bebidas/análise , Sementes/química , Sementes/microbiologia , Humanos , Paladar , Coffea/química , Coffea/microbiologia , Comportamento do Consumidor , Permeabilidade
5.
Food Res Int ; 188: 114451, 2024 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-38823860

RESUMO

Excessive intake of sugar has become a public concern. However, it is challenging for food industries to decrease sugar level without sacrificing safety and sensory profile. Odor-induced sweetness enhancement (OISE) is believed to be a novel and promising strategy for sugar reduction. In order to investigate the OISE effect of mango aroma and evaluate its degree of sugar reduction in low-sugar beverages, a mathematical model was constructed through sensory evaluation in this study. The results showed that the maximum liking of low-sugar model beverages was 4.28 % sucrose and 0.57 % mango flavor. The most synergistic of OISE was at the concentration level of 2.24 % sucrose + 0.25 % mango flavor, which was equivalent to 2.96 % pure sucrose solution. With 32.14 % sugar reduction, the mango aroma was suggested to generate the OISE effect. However, the same level of garlic aroma was not able to enhance sweetness perception, suggesting that the congruency of aroma and taste is a prerequisite for the OISE effect to occur. This study demonstrated that the cross-modal interaction of mango aroma on sweetness enhancement in low-sugar model beverages could provide practical guidance for developing sugar-reduced beverages without applying sweeteners.


Assuntos
Mangifera , Odorantes , Paladar , Humanos , Odorantes/análise , Mangifera/química , Feminino , Adulto , Masculino , Adulto Jovem , Edulcorantes/análise , Olfato , Sacarose/análise , Comportamento do Consumidor , Bebidas/análise , Percepção Gustatória , Aromatizantes/análise
6.
Food Res Int ; 188: 114429, 2024 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-38823856

RESUMO

Among the emerging prebiotics, galactooligosaccharide (GOS) has a remarkable value with health-promoting properties confirmed by several studies. In addition, the application of ohmic heating has been gaining prominence in food processing, due to its various technological and nutritional benefits. This study focuses on the transformative potential of ohmic heating processing (OH, voltage values 30 and 60 V, frequencies 100, 300, and 500 Hz, respectively) in prebiotic chocolate milk beverage (3.0 %w/v galactooligosaccharide) processing. Chemical stability of GOS was assessed along all the ohmic conditions. In addition, microbiological analysis (predictive modeling), physical analysis (color and rheology), thermal load indicators assessment, bioactivity values, and volatile compound was performed. HPAEC-PAD analysis confirmed GOS stability and volatile compound evaluation supported OH's ability to preserve flavor-associated compounds. Besides, OH treatments demonstrated superior microbial reduction and decreased thermal load indicators as well as the assessment of the bioactivity. In conclusion, OH presented was able to preserve the GOS chemical stability on chocolate milk beverages processing with positive effects of the intrinsic quality parameters of the product.


Assuntos
Chocolate , Manipulação de Alimentos , Leite , Oligossacarídeos , Oligossacarídeos/química , Oligossacarídeos/análise , Chocolate/análise , Manipulação de Alimentos/métodos , Leite/química , Animais , Prebióticos/análise , Temperatura Alta , Bebidas/análise , Reologia , Cacau/química , Compostos Orgânicos Voláteis/análise
7.
Public Health Nutr ; 27(1): e128, 2024 May 06.
Artigo em Inglês | MEDLINE | ID: mdl-38705591

RESUMO

OBJECTIVE: To describe the development and testing of two assessment tools designed to assess exterior (including drive-thru) and interior food and beverage marketing in restaurants with a focus on marketing to children and teens. DESIGN: A scoping review on restaurant marketing to children was undertaken, followed by expert and government consultations to produce a draft assessment tool. The draft tool was mounted online and further refined into two separate tools: the Canadian Marketing Assessment Tool for Restaurants (CMAT-R) and the CMAT-Photo Coding Tool (CMAT-PCT). The tools were tested to assess inter-rater reliability using Cohen's Kappa and per cent agreement for dichotomous variables, and intra-class correlation coefficients (ICCs) for continuous or rank-order variables. SETTING: Waterloo, Ontario, Canada. PARTICIPANTS: Restaurants of all types were assessed using the CMAT-R (n 57), and thirty randomly selected photos were coded using the CMAT-PCT. RESULTS: The CMAT-R collected data on general promotions and restaurant features, drive-thru features, the children's menu and the dollar/value menu. The CMAT-PCT collected data on advertisement features, features considered appealing to children and teens, and characters. The inter-rater reliability of the CMAT-R tool was strong (mean per cent agreement was 92·4 %, mean Cohen's κ = 0·82 for all dichotomous variables and mean ICC = 0·961 for continuous/count variables). The mean per cent agreement for the CMAT-PCT across items was 97·3 %, and mean Cohen's κ across items was 0·91, indicating very strong inter-rater reliability. CONCLUSIONS: The tools assess restaurant food and beverage marketing. Both showed high inter-rater reliability and can be adapted to better suit other contexts.


Assuntos
Bebidas , Marketing , Restaurantes , Humanos , Restaurantes/estatística & dados numéricos , Criança , Marketing/métodos , Bebidas/estatística & dados numéricos , Adolescente , Reprodutibilidade dos Testes , Ontário , Alimentos
8.
Nutr J ; 23(1): 55, 2024 May 18.
Artigo em Inglês | MEDLINE | ID: mdl-38762743

RESUMO

BACKGROUND: Assessing the trends in dietary GHGE considering the social patterning is critical for understanding the role that food systems have played and will play in global emissions in countries of the global south. Our aim is to describe dietary greenhouse gas emissions (GHGE) trends (overall and by food group) using data from household food purchase surveys from 1989 to 2020 in Mexico, overall and by education levels and urbanicity. METHODS: We used cross-sectional data from 16 rounds of Mexico's National Income and Expenditure Survey, a nationally representative survey. The sample size ranged from 11,051 in 1989 to 88,398 in 2020. We estimated the mean total GHGE per adult-equivalent per day (kg CO2-eq/ad-eq/d) for every survey year. Then, we estimated the relative GHGE contribution by food group for each household. These same analyses were conducted stratifying by education and urbanicity. RESULTS: The mean total GHGE increased from 3.70 (95%CI: 3.57, 3.82) to 4.90 (95% CI 4.62, 5.18) kg CO2-eq/ad-eq/d between 1989 and 2014 and stayed stable between 4.63 (95% CI: 4.53, 4.72) and 4.89 (95% CI: 4.81, 4.96) kg CO2-eq/ad-eq/d from 2016 onwards. In 1989, beef (19.89%, 95% CI: 19.18, 20.59), dairy (16.87%, 95% CI: 16.30, 17.42)), corn (9.61%, 95% CI: 9.00, 10.22), legumes (7.03%, 95% CI: 6.59, 7.46), and beverages (6.99%, 95% CI: 6.66, 7.32) had the highest relative contribution to food GHGE; by 2020, beef was the top contributor (17.68%, 95%CI: 17.46, 17.89) followed by fast food (14.17%, 95% CI: 13.90, 14.43), dairy (11.21%, 95%CI: 11.06, 11.36), beverages (10.09%, 95%CI: 9.94, 10.23), and chicken (10.04%, 95%CI: 9.90, 10.17). Households with higher education levels and those in more urbanized areas contributed more to dietary GHGE across the full period. However, households with lower education levels and those in rural areas had the highest increase in these emissions from 1989 to 2020. CONCLUSIONS: Our results provide insights into the food groups in which the 2023 Mexican Dietary Guidelines may require to focus on improving human and planetary health.


Assuntos
Gases de Efeito Estufa , México , Gases de Efeito Estufa/análise , Humanos , Estudos Transversais , Bebidas/estatística & dados numéricos , Dieta/estatística & dados numéricos , Dieta/tendências , Alimentos/estatística & dados numéricos , Efeito Estufa , Características da Família
9.
Nutrients ; 16(10)2024 May 11.
Artigo em Inglês | MEDLINE | ID: mdl-38794687

RESUMO

It has been strongly suggested that selenium deficiency and T-2 toxin contamination have a strong relationship with the occurrence and development of Kashin-Beck disease (KBD). In order to provide information for understanding the high prevalence of KBD in Tibet, this study collected the responses to a cubital venous blood and dietary questionnaire of 125 subjects including 75 KBD patients and 50 healthy controls in a KBD-prevalent county (Luolong County) in Tibet, China. A total of 10 household local families were randomly selected in this area, and local diet samples of brick tea, Zanba powder, milk residue, and hulless Barley were collected from these residents. Selenium content in blood was detected by inductively coupled plasma mass spectrometry (ICP-MS). The T-2 toxin contamination level in food sample was assayed using an ELISA kit. The selenium levels of patients and controls were 42.0 ± 19.8 and 56.06 ± 22.4 µg/L, respectively. The serum selenium level in controls was higher than that in patients, but there was no significant difference, and the serum selenium level both in patients and controls in Tibet was lower than the normal range. The results of the dietary survey showed that the number of respondents who consumed butter tea was large; 46.67% of patients indicated that they drank buttered tea every day, which was significantly higher than in controls. The contents of T-2 toxin in Zanba powder, milk residue, hulless barley and drinking water samples were below the detection limit (0.05 µg/kg); this result was labeled Tr. Unexpectedly, the contents of T-2 toxin in brick tea were higher, with average levels of 424 ± 56 µg/kg in Detong village and 396 ± 24 µg/kg in Langcuo village. For the first time, we report the presence of an extremely high concentration of T-2 toxin in brick tea of Tibet.


Assuntos
Doença de Kashin-Bek , Selênio , Toxina T-2 , Humanos , Tibet/epidemiologia , Doença de Kashin-Bek/epidemiologia , Doença de Kashin-Bek/sangue , Toxina T-2/sangue , Toxina T-2/análogos & derivados , Toxina T-2/análise , Feminino , Masculino , Selênio/sangue , Adulto , Pessoa de Meia-Idade , Prevalência , Bebidas , Contaminação de Alimentos/análise , Chá/química , Dieta/estatística & dados numéricos , Estudos de Casos e Controles , Inquéritos sobre Dietas
10.
J Hazard Mater ; 472: 134575, 2024 Jul 05.
Artigo em Inglês | MEDLINE | ID: mdl-38749245

RESUMO

There is growing concern over microplastics in food and beverages, with potential implications for human health. However, little is known about microplastics in nonwater, nonalcoholic packaged beverages. This study addresses this research gap by implementing a dual-method approach that includes laboratory analysis to quantify microplastics in 50 packaged nonalcoholic beverages sold in Hong Kong, coupled with a beverage frequency questionnaire survey to provide a more accurate estimate of microplastic intake from these beverages. The beverages analysed spanned five categories-juice drinks, ready-to-drink teas, soda waters, soft drinks, and sports and energy drinks-and were packaged in four forms: aluminium cans, aseptic cartons, plastic bottles and glass bottles. The results showed that all beverage samples contained microplastics, with an average abundance of 42.1 ± 41.2 n/L (interquartile range [IQR]: 17.8-54.1 n/L), and these particles were predominantly smaller than 150 µm in size. Additionally, based on an annual beverage consumption rate of 157.3 ± 209.7 L/capita (IQR: 42.9-183.0 L/capita), it is estimated that Hong Kong adults ingest approximately 6200 microplastics per capita each year. The potential primary sources of these microplastics are atmospheric fallout and the packaging materials that endure mechanical stresses during the manufacturing and transportation of beverages. Compared to other known routes of exposure, including air, seafood, sugar, salt and honey, packaged nonalcoholic beverages present a comparable level of microplastic exposure, being lower than the first three but higher than the latter two. Nevertheless, the high prevalence of smaller microplastics in the samples is concerning. This study is considered to be important for food safety and human health, as it not only raises public awareness about microplastic contamination in packaged beverages but also serves as a call to action for the beverage industry to adopt more robust safety measures and for policymakers to revise packaging standards to reduce microplastic contamination and safeguard public health.


Assuntos
Bebidas , Embalagem de Alimentos , Microplásticos , Hong Kong , Humanos , Bebidas/análise , Microplásticos/análise , Contaminação de Alimentos/análise , Adulto
11.
Food Chem ; 453: 139602, 2024 Sep 30.
Artigo em Inglês | MEDLINE | ID: mdl-38795433

RESUMO

Milk-type beverages are popular vegan products requiring iron and calcium fortification to improve their nutritional value, as iron deficiency is the world's most prevalent nutritional problem. This research aimed to develop and characterize an extruded common bean (Phaseolus vulgaris L.)-based milk-type beverage added with bean protein isolate and iron. The formulations included flavors (non-flavored, vanilla, and nut) and two iron concentrations (2 and 3 mg FeSO4/100 mL). Extrusion increased the beverages' protein (+17.38 %) and starch digestibility, and reduced their antinutritional compounds (trypsin inhibitors, condensed tannins, and carbonates). Developed beverages' formulations differed from a commercial soybean beverage in their physicochemical properties but were more nutritious (protein: 3.33-3.44 %; fiber: 3.43-4.08 %). Iron-added beverages displayed a medium sensory acceptance (best overall likeness: 5.3-6.2). The developed beverage is a suitable, sensory-accepted, and nutritious bean-based beverage, suggesting novel research lines improving vegan beverage formulations to increase average daily iron intake.


Assuntos
Bebidas , Ferro , Valor Nutritivo , Phaseolus , Paladar , Phaseolus/química , Ferro/análise , Ferro/química , Humanos , Bebidas/análise , Suplementos Nutricionais/análise , Animais , Feminino , Adulto , Masculino , Leite/química , Adulto Jovem
12.
Anal Methods ; 16(23): 3663-3674, 2024 Jun 13.
Artigo em Inglês | MEDLINE | ID: mdl-38804266

RESUMO

The present study describes an efficient method for the determination of polyphenol content in beverages based on a composite material of graphene oxide decorated with Prussian blue nanocubes (rGO/PBNCs). In this method, rGO/PBNCs act as a nanoenzyme with peroxidase-like catalytic activity and produce a colorimetric product in the presence of hydrogen peroxide and tetramethylbenzidine (TMB). To verify the effectiveness of the method, we used two model standards for antioxidants: gallic acid (GA) and tannic acid (TA). The method validation included a comparison of the performance of a natural enzyme and an artificial one (rGO/PBNCs) and two polyphenols in the analysis of commercial beverage samples. After optimization, a pH of 4, ambient temperature (22 °C), a reaction time of 2 minutes and an rGO/PBNCs concentration of 0.01 µg mL-1 were found to be the most favorable conditions. The detection limits obtained were 5.6 µmol L-1 for GA and 1.5 µmol L-1 for TA. Overall, rGO/PBNCs offer advantages over natural enzymes in terms of stability, versatility, scalability and durability, making them attractive candidates for a wide range of catalytic and sensory applications.


Assuntos
Bebidas , Ferrocianetos , Grafite , Polifenóis , Polifenóis/análise , Polifenóis/química , Ferrocianetos/química , Grafite/química , Bebidas/análise , Colorimetria/métodos , Limite de Detecção , Peroxidase/química , Ácido Gálico/química , Ácido Gálico/análise , Taninos/química , Taninos/análise , Peróxido de Hidrogênio/química , Benzidinas/química , Antioxidantes/química , Antioxidantes/análise
13.
Food Chem ; 453: 139601, 2024 Sep 30.
Artigo em Inglês | MEDLINE | ID: mdl-38754350

RESUMO

Phenyllactic acid (PLA) as a natural phenolic acid exhibits antibacterial activity against non-spore-forming bacteria, while the inhibitory effect against bacterial spore remained unknown. Herein, this study investigated the inactivation effect of PLA against Bacillus cereus spores. The results revealed that the minimum inhibitory concentration of PLA was 1.25 mg/mL. PLA inhibited the outgrowth of germinated spores into vegetative cells rather than germination of spores. PLA disrupted the spore coat, and damaged the permeability and integrity of inner membrane. Moreover, PLA disturbed the establishment of membrane potential due to the inhibition of oxidative metabolism. SEM observations further visualized the morphological changes and structural disruption caused by PLA. Besides, PLA caused the degradation of DNA of germinated spores. Finally, PLA was applied in milk beverage, and showed promising inhibitory effect against B. cereus spores. This finding could provide scientific basis for the application of PLA against spore-forming bacteria in food industry.


Assuntos
Antibacterianos , Bacillus cereus , Leite , Esporos Bacterianos , Bacillus cereus/crescimento & desenvolvimento , Bacillus cereus/efeitos dos fármacos , Bacillus cereus/metabolismo , Esporos Bacterianos/efeitos dos fármacos , Esporos Bacterianos/crescimento & desenvolvimento , Esporos Bacterianos/metabolismo , Leite/química , Leite/microbiologia , Antibacterianos/farmacologia , Antibacterianos/química , Animais , Bebidas/análise , Bebidas/microbiologia , Testes de Sensibilidade Microbiana , Lactatos/farmacologia , Lactatos/química , Lactatos/metabolismo
14.
Food Chem ; 453: 139678, 2024 Sep 30.
Artigo em Inglês | MEDLINE | ID: mdl-38759439

RESUMO

Converting solid iron oxide nanoparticles into a "pseudo-water-soluble" form before applying them to chemiluminescent reactions leads to enhance the chemiluminescence intensity. Using 8-hydroxyquinoline as a colloidal agent, a new, fast, and simple method of synthesizing pseudo-water-soluble Fe2O3 nanoparticles was developed. SEM, VSM, SAED, HRTEM, XRD, FTIR, and EDS techniques were used to characterize the synthesized Fe2O3 nanoparticles. Fe2O3 nanoparticles synthesized in this study have superior peroxidase-like activity (POD-like) and are stable under a wide range of pH and temperature. The chemiluminescence reaction of luminol-H2O2 is intensified and accelerated by a colloidal solution of Fe-nanoparticles/8-hydroxyquinoline. Reverse-flow injection analysis was employed to determine brilliant blue. A chemiluminescent sensing method based on iron oxide nanozymes was utilized for sensitive detection of the brilliant blue synthetic dye, achieving a limit of detection of 0.06 mg/L and a dynamic linear range of 0.1 to 50 mg/L. The recovery and relative standard deviations of real samples were found to be 97.83-99.93% and 0.09-3.07%, respectively. An analysis of a sample, from injection to obtaining the maximum peak, could be performed in less than one minute.


Assuntos
Benzenossulfonatos , Bebidas , Compostos Férricos , Gelatina , Medições Luminescentes , Compostos Férricos/química , Catálise , Medições Luminescentes/métodos , Gelatina/química , Bebidas/análise , Benzenossulfonatos/química , Luminescência
15.
Food Chem ; 453: 139621, 2024 Sep 30.
Artigo em Inglês | MEDLINE | ID: mdl-38761728

RESUMO

Bael (Aegle marmelos) beverage was pasteurized using continuous-microwave (MW) and traditional thermal processing and the activity of native enzymes, pulp-hydrolyzing enzymes, bioactive, physicochemical, and sensory properties were analyzed. First-order and linear biphasic models fitted well (R2 ≥ 0.90) for enzyme inactivation and bioactive alteration kinetics, respectively. For the most resistant enzyme, polyphenoloxidase (PPO), the inactivation target of ≥ 90 % was achieved at 90 °C TMW (final temperature under MW) and 95 °C for 5 min (conventional thermal). MW treatment displayed faster enzyme inactivation and better retention of TPC and AOC. MW treatment at 90 °C TMW showed 5.3 min D-value, 90% total carotenoid content, 3.42 crisp sensory score (out of 5), and no or minor change in physicochemical attributes. Thermal and MW treatment caused the loss of 14 and 10 bioactive compounds, respectively. The secondary and tertiary structural modifications of PPO enzyme-protein revealed MW's lethality primarily due to its thermal effects.


Assuntos
Catecol Oxidase , Micro-Ondas , Catecol Oxidase/metabolismo , Catecol Oxidase/química , Manipulação de Alimentos , Temperatura Alta , Paladar , Humanos , Bebidas/análise , Cinética , Estabilidade Enzimática , Proteínas de Plantas/química , Proteínas de Plantas/metabolismo , Frutas/química , Frutas/enzimologia
16.
Food Chem ; 453: 139660, 2024 Sep 30.
Artigo em Inglês | MEDLINE | ID: mdl-38761738

RESUMO

A novel dispersive solid-phase microextraction method based on a metal-organic framework (MIL-100(Fe)) combined with a dispersive liquid-liquid microextraction technique was proposed for the extraction and enrichment of four insecticides in beverages. The qualitative and quantitative analysis of these insecticides was conducted using HPLC-MS/MS. To optimize the extraction process, several parameters were investigated, and the main variables were optimized using CCD-based RSM. The developed method displayed a wide linear range of 1.000-1000 ng/L and R2 values >0.993 for all four calibration curves. The method demonstrated high sensitivity, with LODs and LOQs of 0.3-0.6 ng/L and 0.8-1.0 ng/L, respectively. In addition, the greenness of the proposed method was assessed using the Complex GAPI tool, and the results showed that the proposed method exhibits benefits, such as minimal usage of organic solvents and negligible matrix influence, making it a suitable method for the detection of insecticide residues in beverages.


Assuntos
Bebidas , Contaminação de Alimentos , Inseticidas , Microextração em Fase Líquida , Resíduos de Praguicidas , Microextração em Fase Sólida , Espectrometria de Massas em Tandem , Microextração em Fase Líquida/métodos , Cromatografia Líquida de Alta Pressão , Inseticidas/análise , Inseticidas/isolamento & purificação , Inseticidas/química , Resíduos de Praguicidas/análise , Resíduos de Praguicidas/isolamento & purificação , Resíduos de Praguicidas/química , Espectrometria de Massas em Tandem/métodos , Contaminação de Alimentos/análise , Bebidas/análise , Microextração em Fase Sólida/métodos , Estruturas Metalorgânicas/química , Espectrometria de Massa com Cromatografia Líquida
17.
Food Chem Toxicol ; 189: 114730, 2024 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-38740239

RESUMO

In this study, microplastic contamination in water, natural mineral water and mineral water, sparkling soft drinks, cold tea and some traditional beverages marketed in Türkiye were assessed. Microplastics physically and chemically characterized by microscope and ATR/FT-IR, respectively. Microplastics were detected in 9 out of 47 beverage samples. A total of 250 microplastics with 5 different polymers, 2 different shapes, and 7 different colours were detected in 47 beverage samples. The average microplastic concentration was 2.24 ± 9.86 particles/L for all beverages analysed. The highest average microplastic concentration was found in mineral waters in glass bottles (average 11.3 particles/L). No microplastics were found in cold tea and other drinks. The total annual microplastic exposure from beverage consumption in male and female individuals aged >15 years was 2029 and 1786 particles/mL/year, respectively. The microplastic load index category of all beverage samples was determined as "moderate". The average pRi level of all beverages was 117 ± 260 and the risk level was determined as "low". The study provides evidence that microplastics are common in beverages and that microplastics are directly ingested by humans.


Assuntos
Bebidas , Exposição Dietética , Contaminação de Alimentos , Microplásticos , Microplásticos/análise , Humanos , Medição de Risco , Bebidas/análise , Contaminação de Alimentos/análise , Feminino , Masculino , Poluentes Químicos da Água/análise , Adolescente
18.
Food Chem Toxicol ; 189: 114726, 2024 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-38759713

RESUMO

Despite its popularity along with many proposed therapeutic applications, the safety profile of Aloe vera gel beverages remains unsettled. The putative toxicology concern has focused on the hydroxyanthraquinone derivatives (HADs) found in the latex portion of the Aloe leaf. Despite harvesting and processing designed to eliminate or significantly reduce these compounds, certain HADs, such as aloin, may be present and have been associated with carcinogenicity in non-decolorized whole leaf extract containing approximately 6400 ppm aloin A and 71 ppm aloin-emodin. Sprague Dawley rats had free access to drinking water or a commercially and widely available Aloe vera gel beverage (Forever Living Products) prepared from the inner leaves of Aloe barbadensis Miller containing 3.43 ppm total aloin for 90 days. Under the conditions of the study and based on the toxicological endpoints evaluated, there were no adverse test substance-related findings, including altered thyroid hormones. No histologic differences or histopathological changes were detected in the multiple tissues and organs examined. The Ki-67 proliferation assay demonstrated no increased cell proliferation in the liver, lungs, kidneys, or urinary bladder, which might have been attributed to the dietary administration of the Aloe vera gel beverage via drinking water for 90 days. These data lend increasing confidence regarding the safety of appropriately processed Aloe vera gel beverages, such as the beverage tested in this study.


Assuntos
Aloe , Folhas de Planta , Ratos Sprague-Dawley , Animais , Folhas de Planta/química , Aloe/química , Masculino , Ratos , Feminino , Administração Oral , Extratos Vegetais/toxicidade , Bebidas , Peso Corporal/efeitos dos fármacos , Emodina/análogos & derivados , Preparações de Plantas
19.
JAMA Netw Open ; 7(5): e249438, 2024 May 01.
Artigo em Inglês | MEDLINE | ID: mdl-38717775

RESUMO

Importance: Point-of-sale food messaging can encourage healthier purchases, but no studies have directly compared multiple interventions in the field. Objective: To examine which of 4 food and beverage messages would increase healthier vending machine purchases. Design, Setting, and Participants: This randomized trial assessed 13 months (February 1, 2019, to February 29, 2020) of vending sales data from 267 machines and 1065 customer purchase assessments from vending machines on government property in Philadelphia, Pennsylvania. Data analysis was performed from March 5, 2020, to November 8, 2022. Interventions: Study interventions were 4 food and beverage messaging systems: (1) beverage tax posters encouraging healthy choices because of the Philadelphia tax on sweetened drinks; (2) green labels for healthy products; (3) traffic light labels: green (healthy), yellow (moderately healthy), or red (unhealthy); or (4) physical activity equivalent labels (minutes of activity to metabolize product calories). Main Outcomes and Measures: Sales data were analyzed separately for beverages and snacks. The main outcomes analyzed at the transaction level were calories sold and the health status (using traffic light criteria) of each item sold. Additional outcomes were analyzed at the monthly machine level: total units sold, calories sold, and units of each health status sold. The customer purchase assessment outcome was calories purchased per vending trip. Results: Monthly sales data came from 150 beverage and 117 snack vending machines, whereas 1065 customers (558 [52%] male) contributed purchase assessment data. Traffic light labels led to a 30% decrease in the mean monthly number of unhealthy beverages sold (mean ratio [MR], 0.70; 95% CI, 0.55-0.88) compared with beverage tax posters. Physical activity labels led to a 34% (MR, 0.66; 95% CI, 0.51-0.87) reduction in the number of unhealthy beverages sold at the machine level and 35% (MR, 0.65; 95% CI, 0.50-0.86) reduction in mean calories sold. Traffic light labels also led to a 30-calorie reduction (b = -30.46; 95% CI, -49.36 to -11.56) per customer trip in the customer purchase analyses compared to physical activity labels. There were very few significant differences for snack machines. Conclusions and Relevance: In this 13-month randomized trial of 267 vending machines, the traffic light and physical activity labels encouraged healthier beverage purchases, but no change in snack sales, compared with a beverage tax poster. Corporations and governments should consider such labeling approaches to promote healthier beverage choices. Trial Registration: ClinicalTrials.gov Identifier: NCT06260176.


Assuntos
Bebidas , Distribuidores Automáticos de Alimentos , Humanos , Distribuidores Automáticos de Alimentos/estatística & dados numéricos , Bebidas/economia , Philadelphia , Masculino , Feminino , Comportamento do Consumidor/estatística & dados numéricos , Comércio , Adulto , Rotulagem de Alimentos/métodos , Lanches , Alimentos/economia
20.
J Contemp Dent Pract ; 25(3): 221-225, 2024 Mar 19.
Artigo em Inglês | MEDLINE | ID: mdl-38690693

RESUMO

AIM: This study aimed to assess the color stability of bioactive restorative materials vs nanohybrid resin composites after 3 months of immersion in three frequently consumed beverages. MATERIALS AND METHODS: Thirty disk-shaped specimens of Giomer dental restorative material (Shofu, Japan) and nanohybrid resin composite (Tokuyama, Japan) were performed using a Teflon mold. Super-Snap system (Shofu, Japan) was utilized to finish and polish the specimens to be preserved for 24 hours in distilled water at 37°C. The samples had been divided into three subgroups (Coffee, tea, Pepsi) (n = 5). The initially displayed color measurements of the samples were performed using a spectrophotometer (VITA Easyshade® V). After 7 days, 30 days, and 90 days, color measurements were repeated, and the E of each sample was estimated. E of each sample was calculated. RESULTS: The Giomer group showed statistically significant higher E values than the nanohybrid resin composite where the p-value was ≤0.0001. Tea subgroup showed the highest statistically significant E values in both groups where the p-value was ≤ 0.0001. The highest statistically significant color change was recorded at 3 months. CONCLUSION: The color of bioactive restorative material is less stable if compared with nanohybrid resin composite. CLINICAL SIGNIFICANCE: As tea and coffee are popular beverages, particularly in Middle Eastern nations, dentists must advise patients about the color change of resin restorations. Patients are advised to brush their teeth immediately after consuming these beverages. How to cite this article: Saber EH, Abielhassan MH, Abed YA, et al. Color Stability of Bioactive Restorative Material vs Nanohybrid Resin Composite: An In Vitro Study. J Contemp Dent Pract 2024;25(3):221-225.


Assuntos
Cor , Resinas Compostas , Teste de Materiais , Chá , Resinas Compostas/química , Técnicas In Vitro , Café , Espectrofotometria , Restauração Dentária Permanente , Nanocompostos/química , Materiais Dentários/química , Humanos , Bebidas
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