Displaying publications 1 - 20 of 148 in total

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  1. Vortex-assisted liquid-liquid microextraction coupled with high performance liquid chromatography for the determination of furfurals and patulin in fruit juices
    Abu-Bakar NB, Makahleh A, Saad B
    Talanta, 2014 Mar;120:47-54.
    PMID: 24468341 DOI: 10.1016/j.talanta.2013.11.081
    A fast and simple solvent microextraction technique using salting out-vortex-assisted liquid-liquid microextraction (salting out-VALLME) was developed for the extraction of furfurals (2-furfural (2-F), 3-furfural (3-F), 5-methylfurfural (5-MF) and 5-hydroxymethylfurfural (5-HMF)) and patulin (PAT) in fruit juice samples. The optimum extraction conditions for 5 mL sample were: extraction solvent, 1-hexanol; volume of extractant, 200 µL; vortex time, 45 s; salt addition, 20%. The simultaneous determination of the furfurals and PAT were investigated using high performance liquid chromatography coupled with diode array detector (HPLC-DAD). The separation was performed using ODS Hypersil C18 column (4.6 mm i.d × 250 mm, 5 μm) under gradient elution. The detection wavelengths used for all compounds were 280 nm except for 3-F (210 nm). The furfurals and PAT were successfully separated in less than 9 min. Good linearities (r(2)>0.99) were obtained within the range 1-5000 μg L(-1) for all compounds except for 3-F (10-5000 µg L(-1)) and PAT (0.5-100 μg L(-1)). The limits of detection (0.28-3.2 µg L(-1)) were estimated at S/N ratio of 3. The validated salting out-VALLME-HPLC method was applied for the analysis of furfurals and PAT in fruit juice samples (apple, mango and grape).
    Matched MeSH terms: Beverages/analysis*
  2. The socio-economic aspects of betel-nut chewing
    Ahluwalia HS, Ponnampalam JT
    J Trop Med Hyg, 1968 Feb;71(2):48-50.
    PMID: 5639811
    Matched MeSH terms: Alcoholic Beverages
  3. Fulltext Stability of selected quality attributes of pink guava juice during storage at elevated temperatures
    Aishah, B., Hannah, K., Zati Alyani, O.
    International Food Research Journal, 2016;23(5):1918-1925.
    MyJurnal
    Quality degradation is normally judge by monitoring independently the loss of a certain quality
    attribute during storage. However, the rate of degradation for each of the quality attributes
    present in a food product is not the same. This study focus on deterioration of vitamin C,
    lycopene, total phenolics and antioxidant activity of ready-to-drink pink guava juice (PGJ)
    during storage at elevated temperatures. Kinetic order, rate constant (k), activation energy
    (Ea) and temperature coefficient (Q10) of the degradation were derived by applying Arrhenius
    equation. The results obtained showed that freshly made PGJ contain 39.79±2.18 mg/100 mL
    of vitamin C, 3.17±0.27 mg/L of lycopene, 28.08±4.11 mgGAE/100 mL of total phenolic
    content (TPC) and 13.20±1.91 mMTE/100 mL of ferric reducing antioxidant power (FRAP).
    All quality attributes measured in this study showed zero-order kinetic reaction. The results
    also showed that FRAP has the highest Ea of 49.52 KJ/mol and Q10 of 1.80, followed by
    vitamin C (Ea=41.49 KJ/mol; Q10=1.64), lycopene (Ea=31.75 KJ/mol; Q10=1.46), and lastly
    TPC (Ea=14.11 KJ/mol; Q10=1.18). The predicted total depletion of each quality attribute
    at refrigerated storage (5o
    C) were 266 days for antioxidant activity, 158 days for vitamin C
    and lycopene, and 63 days for total phenolics. This study provide useful information on the
    degradation rate and availability of health beneficial and bioactive compounds present in fruit
    juice beverage during storage.
    Matched MeSH terms: Beverages
  4. Fulltext Anthocyanins from Hibiscus sabdariffa, Melastoma malabathricum and Ipomoea batatas and its color properties
    Aishah, B., Nursabrina, M., Noriham, A., Norizzah, A.R., Mohamad Shahrimi, H.
    International Food Research Journal, 2013;20(2):827-834.
    MyJurnal
    There are many factors influencing the stability and color variation of natural colorant anthocyanin and pH is among the most significant factor. This study aims to determine the stability of the anthocyanins in freeze-dried Hibiscus sabdariffa, Melastoma malabathricum and Ipomoea batatas in various acidic pH (pH 2.0, 2.5, 3.0, 3.5, 4.0 and 4.5). Total monomeric anthocyanin, degradation index, color density and percent polymeric color were analyzed to determine anthocyanins degradation and their color variations. Among the samples, H.sabdariffa contain the highest monomeric anthocyanins (163.3 mg/L) followed by M. malabathricum (49.9 mg/L) and the lowest is I.batatas (13.8 mg/L). Monomeric anthocyanins from I.batatas were found to be very stable and not affected by changes in pH than in H. sabdariffa and M. malabathricum. However, degradation index (DI) of H. sabdariffa was the lowest with value of 0.365 ± 0.049 at pH 3.5. The lowest percentage of polymeric color (4.94 ± 0.64) was also shown by H. sabdariffa at pH 2.5 and maintained a deep red color with increasing pH indicating higher color stability compared to M. malabathricum and I. batatas. Overall, natural pigment in H. sabdariffa was found to be the most stable in both monomeric anthocyanin content and chromaticity properties. These results provided information that will further proven the potential usage of H. sabdariffa, M. malabathricum and I. batatas as natural coloring agents to replace the synthetic colorant in food and beverage industries.
    Matched MeSH terms: Beverages
  5. Fulltext Sugar-Sweetened Beverages Consumption in a Multi-Ethnic Population of Young Men and Association with Sociodemographic Characteristics and Obesity
    AlTamimi JZ, Alshwaiyat NM, Alkhalidy H, AlKehayez NM, Alagal RI, Alsaikan RA, et al.
    Int J Environ Res Public Health, 2023 Mar 09;20(6).
    PMID: 36981770 DOI: 10.3390/ijerph20064861
    Sugar-sweetened beverages are frequently consumed among adults and are linked with the incidence of obesity. We aimed to determine rates of weekly and daily sugar-sweetened beverage intake in a multi-ethnic population of young men and their association with sociodemographic characteristics and obesity. This cross-sectional study included 3600 young men who lived in Riyadh, KSA. Participants' sociodemographic characteristics and frequency of sugar-sweetened beverage consumption were gathered through personal interviews. The outcome variables in this study are based on the weekly and daily consumption of sugar-sweetened beverages. Weight and height were measured following standard protocols. The rates of weekly and daily sugar-sweetened beverage intake by participants were 93.6% and 40.8%, respectively. Nationality was a predictor of weekly and daily consumption of sugar-sweetened beverages. The highest rates of weekly (99.5%) and daily (63.9%) consumption were observed in subjects from the Philippines and Yemen, respectively, while Bangladeshi subjects had the lowest rates of weekly (76.9%) and daily (6.9%) consumption. Obesity was another predictor of sugar-sweetened beverage consumption. Obese participants had a significantly higher odds ratio of weekly sugar-sweetened beverage consumption than non-obese subjects (OR = 4.53, p = 0.037). In conclusion, sugar-sweetened beverage consumption was relatively high and our results support an association between the consumption of sugar-sweetened beverages and certain sociodemographic variables and obesity.
    Matched MeSH terms: Beverages
  6. Fulltext Review of Recent Microwave Planar Resonator-Based Sensors: Techniques of Complex Permittivity Extraction, Applications, Open Challenges and Future Research Directions
    Alahnomi RA, Zakaria Z, Yussof ZM, Althuwayb AA, Alhegazi A, Alsariera H, et al.
    Sensors (Basel), 2021 Mar 24;21(7).
    PMID: 33804904 DOI: 10.3390/s21072267
    Recent developments in the field of microwave planar sensors have led to a renewed interest in industrial, chemical, biological and medical applications that are capable of performing real-time and non-invasive measurement of material properties. Among the plausible advantages of microwave planar sensors is that they have a compact size, a low cost and the ease of fabrication and integration compared to prevailing sensors. However, some of their main drawbacks can be considered that restrict their usage and limit the range of applications such as their sensitivity and selectivity. The development of high-sensitivity microwave planar sensors is required for highly accurate complex permittivity measurements to monitor the small variations among different material samples. Therefore, the purpose of this paper is to review recent research on the development of microwave planar sensors and further challenges of their sensitivity and selectivity. Furthermore, the techniques of the complex permittivity extraction (real and imaginary parts) are discussed based on the different approaches of mathematical models. The outcomes of this review may facilitate improvements of and an alternative solution for the enhancement of microwave planar sensors' normalized sensitivity for material characterization, especially in biochemical and beverage industry applications.
    Matched MeSH terms: Beverages
  7. Updates on Managing Type 2 Diabetes Mellitus with Natural Products: Towards Antidiabetic Drug Development
    Alam F, Islam MA, Kamal MA, Gan SH
    Curr Med Chem, 2018;25(39):5395-5431.
    PMID: 27528060 DOI: 10.2174/0929867323666160813222436
    Over the years, natural products have shown success as antidiabetics in in vitro, in vivo studies and clinical trials. Because natural product-derived drugs are more affordable and effective with fewer side-effects compared to conventional therapies, pharmaceutical research is increasingly leaning towards the discovery of new antidiabetic drugs from natural products targeting pathways or components associated with type 2 diabetes mellitus (T2DM) pathophysiology. However, the drug discovery process is very lengthy and costly with significant challenges. Therefore, various techniques are currently being developed for the preclinical research phase of drug discovery with the aim of drug development with less time and efforts from natural products. In this review, we have provided an update on natural products including fruits, vegetables, spices, nuts, beverages and mushrooms with potential antidiabetic activities from in vivo, in vitro and clinical studies. Synergistic interactions between natural products and antidiabetic drugs, and potential antidiabetic active compounds from natural products are also documented to pave the way for combination treatment and new drug discovery, respectively. Additionally, a brief idea of the drug discovery process along with the challenges that arise during drug development from natural products and the methods to conquer those challenges are discussed to create a more convenient future drug discovery process.
    Matched MeSH terms: Beverages
  8. Fulltext Intake of added sugar in Malaysia: a review
    Amarra MS, Khor GL, Chan P
    Asia Pac J Clin Nutr, 2016;25(2):227-40.
    PMID: 27222405 DOI: 10.6133/apjcn.2016.25.2.13
    The term 'added sugars' refers to sugars and syrup added to foods during processing or preparation, and sugars and syrups added at the table. Calls to limit the daily intakes of added sugars and its sources arose from evidence analysed by WHO, the American Heart Association and other organizations. The present review examined the best available evidence regarding levels of added sugar consumption among different age and sex groups in Malaysia and sources of added sugars. Information was extracted from food balance sheets, household expenditure surveys, nutrition surveys and published studies. Varying results emerged, as nationwide information on intake of sugar and foods with added sugar were obtained at different times and used different assessment methods. Data from the 2003 Malaysian Adult Nutrition Survey (MANS) using food frequency questionnaires suggested that on average, Malaysian adults consumed 30 grams of sweetened condensed milk (equivalent to 16 grams sugar) and 21 grams of table sugar per day, which together are below the WHO recommendation of 50 grams sugar for every 2000 kcal/day to reduce risk of chronic disease. Published studies suggested that, for both adults and the elderly, frequently consumed sweetened foods were beverages (tea or coffee) with sweetened condensed milk and added sugar. More accurate data should be obtained by conducting population-wide studies using biomarkers of sugar intake (e.g. 24-hour urinary sucrose and fructose excretion or serum abundance of the stable isotope 13C) to determine intake levels, and multiple 24 hour recalls to identify major food sources of added sugar.
    Matched MeSH terms: Beverages
  9. Fulltext Effects of a school-based intervention to reduce cardiovascular disease risk factors among secondary school students: A cluster-randomized, controlled trial
    Amoah J, Said S, Rampal L, Manaf R, Ibrahim N, Owusu-Agyei S, et al.
    PLoS One, 2021;16(11):e0259581.
    PMID: 34762713 DOI: 10.1371/journal.pone.0259581
    BACKGROUND: Cardiovascular diseases (CVDs) are the number cause of death worldwide. In Ghana CVD has been the leading cause of death since 2001. The prevalence of CVD risk factors among adolescents in Ghana has been increasing. This study seeks to develop, implement and evaluate the effects of a behavioral modification intervention program to reduce CVD risk factors among secondary school students in Brong Ahafo, Ghana.

    METHODS: A cluster-randomized controlled trial was conducted with schools as clusters over a period of six-months with pre and post intervention evaluations. Participants were public secondary school students (14-19 years) from four schools in Brong Ahafo, Ghana. Students in the intervention group were trained by the researchers whereas those of the control group received no intervention. The intervention included health education and physical activity modules. Follow-up data using same questionnaire were collected within two weeks after the intervention was completed. Intention-to-treat analysis was performed after replacing missing values using the multiple imputation method. The generalized linear mixed model (GLMM) was used to assess the effects of the intervention study.

    RESULTS: The GLMM analyses showed the intervention was effective in attaining 0.77(p<0.001), 0.72(p<0.001), 0.47(p<0.001), 0.56(p<0.001), and 0.39(p = 0.045) higher total physical activity, fruits, vegetables, seafood, and water scores respectively for the intervention group over the control group. The intervention was also significant in reducing -0.15(p<0.001),-0.23(p<0.001),-0.50(p<0.001),-0.32(p<0.001),-0.90(p<0.001),-0.87(p<0.001),-0.38(p<0.001), -0.63(p<0.001), -1.63(p<0.001), 0.61(p<0.001), and -1.53(p = 0.005) carbohydrates, fats and oils, fried eggs, fried chicken, carbonated drinks, sugar, sweet snacks, salted fish, weight, BMI, and diastolic BP. The odds of quitting alcohol use in the intervention group were 1.06 times more than the control group. There was no significant effect on reducing smoking and systolic BP.

    CONCLUSION: There is an urgent need for the intervention program to be integrated into the existing curriculum structure of secondary school schools. Implementing the intervention will allow for longer and more consistent impact on the reduction of CVD risk factors among secondary school students.

    Matched MeSH terms: Carbonated Beverages
  10. Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas
    Ariffin F, Heong Chew S, Bhupinder K, Karim AA, Huda N
    J Sci Food Agric, 2011 Dec;91(15):2731-9.
    PMID: 21987075 DOI: 10.1002/jsfa.4454
    C. asiatica was exposed to various fermentations: no fermentation (0 min), partial fermentation (120 min) and full fermentation (24 h). Total phenolic content (TPC) and ferric-reducing antioxidant power (FRAP) of C. asiatica infusions were studied as a function of water temperature (60, 80 or 100 °C), the brewing stage (one, two or three) and the brewing time (1, 3, 5, 10, 15 or 20 min). The optimum brewing procedure was adopted to study the antioxidant properties and phenolic compounds in C. asiatica infusions.
    Matched MeSH terms: Beverages/analysis*
  11. Development of water-dispersible Dy(III)-based organic framework as a fluorescent and electrochemical probe for quantitative detection of tannic acid in real alcoholic and fruit beverages
    Arul P, Nandhini C, Huang ST, Gowthaman NSK
    Anal Chim Acta, 2023 Sep 15;1274:341582.
    PMID: 37455066 DOI: 10.1016/j.aca.2023.341582
    Tannic acid (TA) is a water-soluble polyphenol and used in beverages, medical fields as clarifying and additive agents. In daily life, TA is unavoidable, and excessive consumption of tannin containing foods can harm health. Thus, rapid and sensitive quantification is highly necessary. Herein, an eco-friendly fluorometric and electrochemical sensing of TA was developed based on a dysprosium(III)-metal-organic framework (Dy(III)-MOF). An aqueous dispersion of Dy(III)-MOF exhibits strong dual emissions at 479 and 572 nm with an excitation at 272 nm, due to the 4f-4f electronic transition and "antenna effect". Chromophore site of the functional ligand, and Dy(III) ion could potentially serve as a sensing probe for TA via quenching (fluorescence). The fluorometric sensor worked well in a wide linear range concentrations from 0.02 to 25 μM with a limit of detection (LOD) of 0.0053 μM. Secondly, the cyclic voltammetric of TA at Dy(III)-MOF modified screen-printed carbon electrode (SPCE) has been investigated. The Dy(III)-MOF/SPCE showed an anodic peak signal at +0.22 V with a five-fold stronger current than the control electrode surface. Under optimized sensing parameters, the Dy(III)-MOF/SPCE delivered wide linear concentrations from 0.01 to 200 μM with a LOD of 0.0023 μM (S/N = 3). Accessibility of real practical samples in alcoholic and juice-based beverages were quantified, resulting in superior recovery rates (98.13-99.53%), F-test, and t-test confirmed high reliability (<95% confidence level (n = 3)). Finally, practicability result of the electrochemical method was validated by fluorometric with a relative standard deviation (RSD) of 0.18-0.46 ± 0.17% (n = 3). The designed probe has proven to be a key candidate for the accurate analysis of TA in beverage samples to ensure food quality.
    Matched MeSH terms: Beverages
  12. Fulltext Patulin Contamination of Citrus Fruits from Punjab and Northern Pakistan and Estimation of Associated Dietary Intake
    Aslam K, Iqbal SZ, Razis AFA, Usman S, Ali NB
    Int J Environ Res Public Health, 2021 Feb 25;18(5).
    PMID: 33668973 DOI: 10.3390/ijerph18052270
    This research aims to assess the natural occurrence of patulin (PAT) in selected citrus fruits from central cities of Punjab and Pakistan's northern cities. A total of 2970 fruit samples from 12 citrus cultivars were examined using liquid chromatography fitted with a UV detector. The detection limit (LOD) and quantification limit were 0.04 and 0.12 µg/kg, respectively. About 56% of samples of citrus fruits from Punjab's central cities, Pakistan, were found to be contaminated with PAT, with values ranging from 0.12 to 1150 µg/kg in samples from central Punjab cities. Furthermore, 31.7% of samples of citrus fruits from northern cities of Pakistan were contaminated with PAT, with values ranging from 0.12 to 320 µg/kg. About 22.1% of citrus fruit samples had PAT levels greater than the suggested limits established by the European Union (EU). The dietary intake levels of PAT ranged from 0.10 to 1.11 µg/kg bw/day in the central cities of Punjab, Pakistan, and 0.13 to 1.93 µg/kg bw/day in the northern cities of Pakistan.
    Matched MeSH terms: Beverages
  13. Effects of temperature change and beverage on mechanical and tribological properties of dental restorative composites
    Ayatollahi MR, Yahya MY, Karimzadeh A, Nikkhooyifar M, Ayob A
    Mater Sci Eng C Mater Biol Appl, 2015 Sep;54:69-75.
    PMID: 26046269 DOI: 10.1016/j.msec.2015.05.004
    The aim of this study was to investigate the effects of temperature change and immersion in two common beverages on the mechanical and tribological properties for three different types of dental restorative materials. Thermocycling procedure was performed for simulating temperature changes in oral conditions. Black tea and soft drink were considered for beverages. Universal composite, universal nanohybrid composite and universal nanofilled composite, were used as dental materials. The nanoindentation and nanoscratch experiments were utilized to determine the elastic modulus, hardness, plasticity index and wear resistance of the test specimens. The results showed that thermocycling and immersion in each beverage had different effects on the tested dental materials. The mechanical and tribological properties of nanohybrid composite and nanocomposite were less sensitive to temperature change and to immersion in beverages in comparison with those of the conventional dental composite.
    Matched MeSH terms: Carbonated Beverages*
  14. Fulltext The rehydration potential of zea mays juice compared to carbohydrate-electrolyte beverage
    Azimah Ahmad, Normah Jusoh, Ruaibah Yazani Tengah
    Jurnal Sains Sukan & Pendidikan Jasmani, 2018;7(2):113-119.
    MyJurnal
    The purpose of rehydration is to replace fluid and electrolyte losses. Carbohydrates and sodium are the main nutrient sources for rehydration. The presence of protein aids the rehydration process and thereby promoting muscle synthesis. Zea mays had been identified as one of the potential food sources that could be an alternative recovery beverage. The aim of this study was to assess the potential of Zea mays (ZM) juice as an alternative rehydration beverage. A total of 15 male participants were involved in this study. They were required to cycle to 70-80% of their age predicted maximum heart rate until they were dehydrated (1.8-2% body weight loss). Then they were given either ZM juice or CE drink in an amount representing 150% of their initial body weight loss. After 4-hours of rest with no other food allowed, their USG and percentage of fluid retention were calculated. Results showed that ZM juice had better retention and demonstrated well hydrated USG readings compared to CE drink. Therefore, ZM juice has the potential to be an alternative rehydration beverage.
    Matched MeSH terms: Beverages
  15. Fulltext Kefir and Its Biological Activities
    Azizi NF, Kumar MR, Yeap SK, Abdullah JO, Khalid M, Omar AR, et al.
    Foods, 2021 May 27;10(6).
    PMID: 34071977 DOI: 10.3390/foods10061210
    Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-oxidative, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive, and anti-hypercholesterolemic effects. Moreover, kefir can be adapted into different substrates which allow the production of new functional beverages to provide product diversification. Being safe and inexpensive, there is an immense global interest in kefir's nutritional potential. Due to their promising benefits, kefir and kefir-like products have a great prospect for commercialization. This manuscript reviews the therapeutic aspects of kefir to date, and potential applications of kefir products in the health and food industries, along with the limitations. The literature reviewed here demonstrates that there is a growing demand for kefir as a functional food owing to a number of health-promoting properties.
    Matched MeSH terms: Beverages
  16. Processed foods and the nutrition transition: evidence from Asia
    Baker P, Friel S
    Obes Rev, 2014 Jul;15(7):564-77.
    PMID: 24735161 DOI: 10.1111/obr.12174
    This paper elucidates the role of processed foods and beverages in the 'nutrition transition' underway in Asia. Processed foods tend to be high in nutrients associated with obesity and diet-related non-communicable diseases: refined sugar, salt, saturated and trans-fats. This paper identifies the most significant 'product vectors' for these nutrients and describes changes in their consumption in a selection of Asian countries. Sugar, salt and fat consumption from processed foods has plateaued in high-income countries, but has rapidly increased in the lower-middle and upper-middle-income countries. Relative to sugar and salt, fat consumption in the upper-middle- and lower-middle-income countries is converging most rapidly with that of high-income countries. Carbonated soft drinks, baked goods, and oils and fats are the most significant vectors for sugar, salt and fat respectively. At the regional level there appears to be convergence in consumption patterns of processed foods, but country-level divergences including high levels of consumption of oils and fats in Malaysia, and soft drinks in the Philippines and Thailand. This analysis suggests that more action is needed by policy-makers to prevent or mitigate processed food consumption. Comprehensive policy and regulatory approaches are most likely to be effective in achieving these goals.
    Matched MeSH terms: Beverages/adverse effects
  17. Dentinal tubules occluded by bioactive glass-containing toothpaste exhibit high resistance toward acidic soft drink challenge
    Bakri MM, Hossain MZ, Razak FA, Saqina ZH, Misroni AA, Ab-Murat N, et al.
    Aust Dent J, 2017 Jun;62(2):186-191.
    PMID: 27813093 DOI: 10.1111/adj.12484
    BACKGROUND: Dentine hypersensitivity is a common problem attributed by patent dentinal tubules. Ingredients incorporated in toothpastes aim to occlude patent dentinal tubules to minimize the dentine hypersensitivity. However, frequent consumption of acidic soft drinks may reverse the dentinal tubules' occlusion. In this in vitro study, the efficacy of dentinal tubules occluded by commercially available toothpastes to withstand different durations of an acidic soft drink challenge was investigated.

    METHODS: One hundred and twenty dentine discs were divided into three groups. The discs from each group were brushed with toothpaste containing bioactive glass, arginine and control toothpaste. Each group was then divided into four subgroups and exposed to acidic soft drink over four different time durations.

    RESULTS: The scoring and the percentage of occluded dentinal tubules by Novamin-containing toothpaste was significantly better compared with arginine or the control toothpaste. Acidic soft drink challenge reduced the extent of dentinal tubules occlusion along with time. Dentinal tubules occluded by Novamin-containing toothpaste withstand the acidic challenge comparatively for a longer period.

    CONCLUSIONS: The findings demonstrated that occlusion of dentinal tubules is more efficient by the bioactive glass-containing toothpaste and thus may contribute to its better resistance to acidic soft drink challenge.

    Matched MeSH terms: Carbonated Beverages*
  18. Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice
    Bhat R, Stamminger R
    Food Sci Technol Int, 2015 Jul;21(5):354-63.
    PMID: 24867944 DOI: 10.1177/1082013214536708
    Freshly prepared, hand-pressed strawberry fruit juice was exposed to ultraviolet radiation (254 nm) at room temperature (25 ℃ ± 1 ℃) for 15, 30 and 60 min with 0 min serving as control. Results revealed decrease in pH, total soluble solids and titratable acidity, while colour parameters (L*, a* and b* values) and clarity of juice (% transmittance) increased significantly. All the results corresponded to exposure time to ultraviolet radiation. Bioactive compounds (total phenolics, ascorbic acid and anthocyanins) decreased along with a recorded reduction in polyphenol oxidase enzyme and 1,1-diphenyl-2-picryl hydrazyl radical scavenging activities, which were again dependent on exposure time. Results on the microbial studies showed significant reduction by 2-log cycles in aerobic plate count as well as in total yeast and mould counts. Though negative results were observed for certain parameters, this is the first time it was endeavoured to demonstrate the impact of ultraviolet radiation radiation on freshly prepared, hand-pressed strawberries juice.
    Matched MeSH terms: Beverages/analysis*; Beverages/microbiology; Beverages/radiation effects
  19. Sonication improves kasturi lime (Citrus microcarpa) juice quality
    Bhat R, Kamaruddin NS, Min-Tze L, Karim AA
    Ultrason Sonochem, 2011 Nov;18(6):1295-300.
    PMID: 21550834 DOI: 10.1016/j.ultsonch.2011.04.002
    Freshly squeezed kasturi lime fruit juice was sonicated (for 0, 30 and 60min at 20°C, 25kHz frequency) to evaluate its impact on selected physico-chemical and antioxidant properties, such as pH, °Brix, titratable acidity, Hunter color values (L(∗), a(∗), b(∗)), ascorbic acid, DPPH radical scavenging activity, total phenolics, antioxidant capacity, flavonoids and flavonols. Additionally, the effect of sonication treatments on the microbial load (TPC, yeast and mold) were also evaluated. Sonication of juice samples for 60min showed enhancement in most of the bioactive compounds compared to samples treated for 30min and control samples (untreated). Significant reductions in the microbial load corresponding to sonication time were also recorded. Results of the present study indicate that sonication may be employed as a suitable technique for kasturi lime juice processing, where antioxidant and other bioactive compound retention or enhancement is desired, along with the achievement of safety and quality standards.
    Matched MeSH terms: Beverages/analysis*; Beverages/microbiology; Beverages/standards
  20. Case study: beverage temperature at aid stations in ironman triathlon
    Burdon CA, Johnson NA, Chapman PG, Munir Che Muhamed A, O'Connor HT
    Int J Sport Nutr Exerc Metab, 2013 Aug;23(4):418-24.
    PMID: 23295183
    The aim of this study was to measure the effect of environmental conditions and aid-station beverage- cooling practices on the temperature of competitor beverages.
    Matched MeSH terms: Beverages/analysis*
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