The Beverage Quality Index and risk of cardiometabolic outcomes after a myocardial infarction: A prospective analysis in the Alpha Omega Cohort.

BACKGROUND AND AIMS: Individual beverages have varying associations with cardiometabolic outcomes, but little is known about overall beverage quality and cardiometabolic risk after myocardial infarction (MI). We created the Beverage Quality Index (BQI) to assess beverage quality and examined its association with cardiometabolic outcomes after MI. METHODS AND RESULTS: We included 4365 Dutch post-MI patients from the Alpha Omega Cohort, aged 60-80 years. Diet was assessed at baseline (2002-2006) with a 203-item FFQ. The BQI included eight components (coffee, tea, milk, juices, sugar-sweetened beverages, alcohol, added sugar to coffee and tea, and energy from beverages), and ranged from 0 to 80. Multivariable Cox models were used to estimate HRs for the BQI in relation to incident diabetes mellitus (DM), major adverse cardiovascular events (MACE), recurrent cardiovascular disease (CVD) and fatal CVD over 3.4 y of follow-up, with follow-up for fatal CVD extended through 2018 (12.4 y). The average BQI was 50.0 ± 12.5. During 3.4 y of follow-up, we identified 186 incident cases of DM, 601 of MACE, 310 of recurrent CVD and 140 of fatal CVD. In multivariable models, a higher BQI (T3 vs. T1) was associated with lower risk of MACE [HR: 0.73 (0.59-0.90)], and recurrent CVD [HR: 0.67 (0.50-0.91)], but not with DM or CVD mortality. After 12.4 y of follow-up, 903 CVD deaths occurred. A significant inverse association with CVD mortality during long-term follow-up was found [HR: 0.81 (0.68-0.96)]. CONCLUSION: Overall beverage intake quality, as assessed by the BQI, may represent an important target for the prevention of recurrent CVD.

Tailored electrochemical biosensor with poly-diallydimethylammonium chloride-functionalised multiwalled carbon nanotubes/gold nanoparticles/manganese dioxide, and haemoglobin for sensitive hydrogen peroxide detection.

A very sensitive electrochemical biosensor, with haemoglobin (Hb) as its basis, has been created to quantify hydrogen peroxide (H2O2), an essential marker in environmental monitoring, food safety, and medical diagnosis. The sensor uses a simple, eco-friendly preparation method. Hb was immobilised on manganese dioxide nanostructure/gold nanoparticles/poly-diallydimethylammonium chloride-functionalised multiwalled carbon nanotubes (PDDA-MWCNT/AuNP/MnO2), characterised using various techniques: amperometry, voltammetry, X-ray diffraction (XRD), and transmission electron microscopy (TEM). Nafion was used as a binder membrane to preserve the biological and electrochemical properties of the protein on the modified electrode. In comparison to earlier research, the novel biosensor had a lower detection limit (1.83 µM) and a limit of quantification (6.11 µM) (S/N = 3) for H2O2. It also exhibited notable reproducibility, long-term stability, and repeatability. It was effectively used to measure the amount of H2O2 in cow milk and orange juice, yielding recoveries in the order of 98.90-99.53 % with RSDs less than 5.0 %, which makes it a promising biosensor for food control.

Association between healthy beverage index and nonalcoholic fatty liver disease in the Ravansar noncommunicable disease cohort study.

The quality of drinks affects the functioning of the liver. In recent decades, the variety of high-calorie and sweet drinks has increased. The objective of this study was to explore the association between Healthy Beverage Index (HBI) and the risk of nonalcoholic fatty liver disease (NAFLD) among adults. We included 6,276 participants aged 35 to 65 from the Ravansar Non-Communicable Disease (RaNCD) cohort study at baseline. NAFLD is defined based on the fatty liver index (FLI), calculated using anthropometric measurements and non-invasive markers. The HBI was developed using a combination of water, low-fat milk, 100% fruit juice, sugar-sweetened beverages, met fluid requirement and % energy from beverages. Logistic and linear regression models were employed to investigate the associations of the HBI and high FLI. The average FLI was significantly lower in the first tertile of HBI compared to the third tertile (47.83 vs. 45.77; P = 0.001). After adjusting for confounding variables, the odds of high FLI decreased by 28% (OR 0.72, 95% CI 0.63, 0.82) in the second tertile of HBI and by 21% in the third tertile (OR 0.79, 95% CI 0.70, 0.91). There was no correlation between gamma glutamyl transferase (GGT), alanine aminotransferase (ALT), alkaline phosphatase (ALP) and aspartate transaminase (AST) levels with HBI. The study findings indicate an inverse association between high FLI and HBI. Therefore, it is recommended to consume healthy beverages and without added sugar. However, additional longitudinal studies are required to examine the association between beverage consumption and the development of NAFLD.

Application of Machine Learning Algorithms to Classify Peruvian Pisco Varieties Using an Electronic Nose.

Pisco is an alcoholic beverage obtained from grape juice distillation. Considered the flagship drink of Peru, it is produced following strict and specific quality standards. In this work, sensing results for volatile compounds in pisco, obtained with an electronic nose, were analyzed through the application of machine learning algorithms for the differentiation of pisco varieties. This differentiation aids in verifying beverage quality, considering the parameters established in its Designation of Origin". For signal processing, neural networks, multiclass support vector machines and random forest machine learning algorithms were implemented in MATLAB. In addition, data augmentation was performed using a proposed procedure based on interpolation-extrapolation. All algorithms trained with augmented data showed an increase in performance and more reliable predictions compared to those trained with raw data. From the comparison of these results, it was found that the best performance was achieved with neural networks.

The healthy beverage index is not associated with insulin resistance, prediabetes and type 2 diabetes risk in the Rotterdam Study.

PURPOSE: Whether beverage quality affects changes in glycaemic traits and type 2 diabetes (T2D) risk is unknown. We examined associations of a previously developed Healthy Beverage Index (HBI) with insulin resistance, and risk of prediabetes and T2D. METHODS: We included 6769 participants (59% female, 62.0 ± 7.8 years) from the Rotterdam Study cohort free of diabetes at baseline. Diet was assessed using food-frequency questionnaires at baseline. The HBI included 10 components (energy from beverages, meeting fluid requirements, water, coffee and tea, low-fat milk, diet drinks, juices, alcohol, full-fat milk, and sugar-sweetened beverages), with a total score ranging from 0 to 100. A higher score represents a healthier beverage pattern. Data on study outcomes were available from 1993 to 2015. Multivariable linear mixed models and Cox proportional-hazards regression models were used to examine associations of the HBI (per 10 points increment) with two measurements of HOMA-IR (a proxy for insulin resistance), and risk of prediabetes and T2D. RESULTS: During follow-up, we documented 1139 prediabetes and 784 T2D cases. Mean ± SD of the HBI was 66.8 ± 14.4. Higher HBI score was not associated with HOMA-IR (ß: 0.003; 95% CI - 0.007, 0.014), or with risk of prediabetes (HR: 1.01; 95% CI 0.97, 1.06), or T2D (HR: 1.01; 95% CI 0.96, 1.07). CONCLUSION: Our findings suggest no major role for overall beverage intake quality assessed with the HBI in insulin resistance, prediabetes and T2D incidence. The HBI may not be an adequate tool to assess beverage intake quality in our population.

Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation.

The apple pomace-industrial residue of apple beverages manufacture-presents 42-58% of the phenolic content of fresh fruit. As the phenolic composition influences the quality of ciders, it is very relevant to monitor the evolution of these compounds during the industrial process. Therefore, this research aim was to monitor the cider composition with the addition of phenolic extract from apple pomace during the fermentation. Two treatments, S1 (without extract) and S2 (with added extract), were evaluated during 15 days of fermentation. After 15 fermentation days, the sample S2 presented an increase of 23% in total phenolic compounds and 40% in flavonoids without harm to the fermentation kinetics. Concerning the evolution of monomeric phenolic compounds, the phenolic acids in S1 and S2 presented a similar trend during the fermentation period. Enzymatic hydrolysis reactions resulted in the chlorogenic acid content decreasing, in line with increased levels of caffeic acid. Phloridzin and quercetin glycosides content showed the greatest increase in S2. The final product S2 presented higher antioxidant activity and some sensorial characteristics (astringency, bitterness and colour) were accentuated. This work shows that phenolic compounds added were maintained during the process and it did not prejudice the fermentation reactions. Therefore, this is a good alternative to valorize apple pomace and improve the functional and sensorial quality of the cider.

Effect of processing technology and sugarcane varieties on the quality properties of unrefined non-centrifugal sugar.

In this research, the unrefined non-centrifugal sugar (UNCS) quality obtained from two sugarcane varieties (RD 7511 and CC 8475) and using two types of technologies (traditional and Ward-Cimpa production facilities) were evaluated. The parameters monitored through the process were impurities, total soluble solids, acidity, pH, and temperature profile. Microbiological analyses were carried out on beating, molding, packing, and storage operations; and finally, an organoleptic analysis was carried out on the final UNCS product. Results showed that the UNCS obtained from variety CC 8475 had higher consumer acceptance; meanwhile, the technologies assessed did not show significant differences in final product quality. However, these technologies showed significant differences in the highest temperature, syrup, and juice properties. Microbiological analyses highlighted beating and molding as the critical points in UNCS production safety. Finally, it was evident that the implementation of new technologies or the improvement of the furnace, as in the Ward-Cimpa production facility, is not enough to achieve food safety requirements, as many other conditions affect the microbiological quality of the product. Although the temperatures reached on the Ward-Cimpa furnace are higher than those reached with the traditional furnace and thus, enough to kill all the harmful microorganisms, contamination in downstream operations still occurs.

Electronic nose dataset for detection of wine spoilage thresholds.

In this data article, we provide a time series dataset obtained for an application of wine quality detection focused on spoilage thresholds. The database contains 235 recorded measurements of wines divided into three groups and labeled as high quality (HQ), average quality (AQ) and low quality (LQ), in addition to 65 ethanol measurements. This dataset was collected using an electronic nose system (E-Nose) based on Metal Oxide Semiconductor (MOS) gas sensors, self-developed at the Universidade Federal Rural de Pernambuco (Brazil). The dataset is related to the research article entitled "Wine quality rapid detection using a compact electronic nose system: application focused on spoilage thresholds by acetic acid" by Rodriguez Gamboa et al., 2019. The dataset can be accessed publicly at the repository: https://data.mendeley.com/datasets/vpc887d53s/.

Sensitive Electrochemical Detection of Caffeic Acid in Wine Based on Fluorine-Doped Graphene Oxide.

We report here a novel electrochemical sensor developed using fluorine-doped graphene oxide (F-GO) for the detection of caffeic acid (CA). The synthesized graphene oxide (GO) and F-GO nanomaterials were systematically characterized with a scanning electron microscope (SEM), and the presence of semi-ionic bonds was confirmed in the F-GO using X-ray photoelectron spectroscopy. The electrochemical behaviours of bare glassy carbon electrode (GCE), F-GO/GCE, and GO/GCE toward the oxidation of CA were studied using cyclic voltammetry (CV), and the results obtained from the CV investigation revealed that F-GO/GCE exhibited the highest electrochemically active surface area and electrocatalytic activity in contrast to the other electrodes. Differential pulse voltammetry (DPV) was employed for the analytical quantitation of CA, and the F-GO/GCE produced a stable oxidation signal over the selected CA concentration range (0.5 to 100.0 µM) with a low limit of detection of 0.018 µM. Furthermore, the acquired results from the selectivity studies revealed a strong anti-interference capability of the F-GO/GCE in the presence of other hydroxycinnamic acids and ascorbic acid. Moreover, the F-GO/GCE offered a good sensitivity, long-term stability, and an excellent reproducibility. The practical application of the electrochemical F-GO sensor was verified using various brands of commercially available wine. The developed electrochemical sensor successfully displayed its ability to directly detect CA in wine samples without pretreatment, making it a promising candidate for food and beverage quality control.

Assessment of the Contribution of Dietary and Beverage Intake Quality to Obesity Development.

OBJECTIVE: Low dietary quality is an important indicator of unhealthy eating patterns that can lead to some consequences such as obesity, so policy is a very powerful tool that can affect the consumption of both healthy and unhealthy foods. Indices that assess whether nutritional policies are applied contribute to the assessment of the quality of the population's diet. This study was conducted to investigate the quality of diets and beverages consumed by Turkish adults, and the factors affecting them. METHOD: This cross-sectional descriptive study was conducted on 352 adults aged between 18 and 58 years. The quality of diet and beverage was measured through the Healthy Eating Index-2010 (HEI) and Healthy Beverage Index (HBI), respectively, using 2-day (weekday and weekend) dietary recall data. RESULTS: The total HBI scores were 79.1 ± 11.8 and 81.0 ± 11.6; total HEI-2010 scores were 45.9 ± 12.3 and 52.3 ± 11.0, of men and women, respectively (p < 0.05). The women had significantly higher scores than that of the men in the HEI-2010 subcomponent of empty calories (p > 0.05). Sugar-sweetened beverage (HBI subcomponent) was significantly correlated with the scores of HEI-2010 and empty calorie (HEI-2010 subcomponent), as expected (p < 0.01). The caloric beverages contributed ∼133.6 kcal/d to the total caloric intake. CONCLUSIONS: The mean contribution of beverages to total daily energy intake of participants was found to be at the suggestion level. This result is rewarding when the relationship of sugar-sweetened beverages scores with the scores of HEI and empty calories is considered.

Validation of a Rapid Method to Assess Habitual Beverage Intake Patterns.

The Healthy Beverage Index (HBI) is an emerging approach to assess beverage pattern quality. HBI total scores range from 0 to 100, with higher scores indicating greater adherence to proposed beverage recommendations. However, assessing patterns is resource-intensive due to the need for extensive dietary data, typically 24-h dietary records or recalls. The BEVQ-15, a beverage intake questionnaire, may be used as an alternative method to rapidly measure HBI scores. The objective of this cross-sectional investigation is to assess the comparative validity of the HBI-Q, a method to rapidly assess HBI scores via the BEVQ-15, as compared to the traditional method of deriving HBI scores via dietary recalls/records. Between 2012 and 2016, a cross-sectional sample of adults in southwest Virginia completed three 24-h dietary recalls (30-60 min administration and analysis time per recall) and the BEVQ-15 (3-4 min administration time). HBI scores were generated by both methods, and compared via paired-samples t-tests, correlations, and Bland-Altman analysis. Among 404 adults (mean age = 40 years), total mean HBI scores were 63.7 from the HBI-Q and 67.3 from the recalls (mean difference = 3.6 out of 100; r = 0.63; both p ≤ 0.001). Agreement between the two methods for total HBI scores via Bland-Altman plots was 92%. Using the HBI-Q to rapidly assess HBI scores in adults will increase the utility of the HBI by decreasing the time and resources required, thus allowing researchers and practitioners to provide targeted feedback for improvement.

Proteomic analysis of coffee grains exposed to different drying process.

Many biochemical events occur inside grains during post-harvest processes. Several methods have been developed to relate the chemical composition of the coffee grain to the beverage quality, including identification of possible molecular markers for flavor characterizing. This study was aimed at evaluating the changes in the proteomic profile of pulped and natural C. arabica grains dried in a yard or dryer at 60°C. It was observed that fruits dried in a dryer at 60°C showed an altered proteomic profile, with a reduction in the most abundant proteins compared to those yard-dried grains. Among the identified proteins, those involved in the metabolism of sugars and stress response were highlighted. Results have shown that post-harvest processes that impact coffee quality are related to changes in protein abundance, indicating that proteomic analysis may be effective in the identification of biochemical changes in coffee grains subjected to different post-harvest processes.

Changes in the Healthy Beverage Index in Response to an Intervention Targeting a Reduction in Sugar-Sweetened Beverage Consumption as Compared to an Intervention Targeting Improvements in Physical Activity: Results from the Talking Health Trial.

The recently developed Healthy Beverage Index (HBI) was designed to evaluate overall beverage intake quality (including total fluid consumption and beverage calories), yet no known intervention studies have assessed longitudinal changes to the HBI. The objective of this investigation was to assess changes in HBI scores in response to a sugar-sweetened beverage (SSB) reduction trial as compared to a physical activity comparison group. Participants were enrolled into a six-month, community-based, controlled behavioral trial and randomized into either a SSB reduction group (SIPsmartER) or a physical activity group (MoveMore). Correlations and multilevel mixed-effects linear regression with intention-to-treat analyses are presented. Total HBI score significantly increased for SIPsmartER (n = 149) (mean increase = 7.5 points (5.4, 9.7), p ≤ 0.001) and MoveMore (n = 143) (mean increase = 3.4 points (1.6, 5.2), p ≤ 0.001) participants, with a significant between group effect (p ≤ 0.05), over the six-month intervention. Other significant changes in HBI components for SIPsmartER included increased SSB and total beverage calorie scores, and decreased low-fat milk and diet soda scores. Changes in total HBI scores were significantly correlated with changes in total Healthy Eating Index-2010 scores (r = 0.15, p ≤ 0.01). Our findings suggest that individual HBI component scores, beyond the SSB component, are influenced by intervention strategies that primarily focus on SSB reduction.

Compostos bioativos e atividade antioxidante do café (Coffea arabica L. ) / Coffee (Coffea arabica L. ) bioactive compounds and antioxidant activity

Conduziu-se este trabalho, com a proposta de avaliar o potencial antioxidante de dois padrões da bebida do café (rio e mole), verdes e torrados, utilizando modelos in vitro. Foram determinados o teor de fenólicos totais, ácido clorogênico (ácido 5-cafeoilquínico) e cafeína das bebidas. A avaliação in vitro do potencial antioxidante foi investigada pelos métodos de captação do radical DPPH e pelo poder redutor de metais. Os dois padrões de bebida do café analisados não apresentaram diferenças quanto aos parâmetros cor, ácido clorogênico e cafeína. Observou-se que houve redução nos valores de ácido clorogênico à medida que os grãos foram torrados. O café verde bebida rio apresentou maior teor de fenólicos totais que o café bebida mole. Nos grãos torrados não foi observada diferença. A bebida do café independente da qualidade sensorial apresentou alto poder redutor e importante atividade sequestrante de radicais livres. A atividade sequestrante de radicais livres foi significativamente superior nas amostras obtidas a partir dos grãos torrados, quando comparados aos extratos dos grãos verdes. A torração, porém, reduziu o poder redutor das bebidas do café. Os dados obtidos permitem sugerir que, independente da classificação sensorial da bebida, o café apresenta expressiva capacidade sequestrante de radicais livres e poder redutor de metais.

The present work intended to evaluate the antioxidant potential of two coffee sorts (soft and river), green and roasted, in vitro. Phenolic compounds content, chlorogenic acid (5-cafeoyolquinic) and caffeine of the beverages were evaluated. In vitro evaluation of the antioxidant potential was investigated by DPPH radical scavenging assay and by reducing the power of metals. Both sorts of coffee did not present statistical differences for color, chlorogenic acid and caffeine. After roasting, 5-cafeoyolquinic acid levels decreased. River coffee beverage presented greater content of phenolics than the soft coffee beverage. In the roasted coffees no significant difference was observed. All sorts of coffee beverages presented high reducing ability and important scavenging activity of free radicals. The scavenging activity was higher in the roasted samples. The roast process decreased the reducing ability of the coffee beverage. Results allow suggesting that independent of the sort, coffee presents expressive antioxidant activity and reducing ability.