Alternative Beverages Research Articles

Impact of Green Advertising and Packaging on Purchase Decisions via Green Perceived Value

This study seeks to explore the impact of green advertising, eco-friendly packaging, and perceived green value on consumer purchasing decisions within the beverage industry, particularly in the bubble tea sector. Most bubble tea beverages are served in disposable plastic cups, lids, and straws, contributing to the accumulation of waste in Indonesia. Observing this issue, the Indonesian public has begun to feel a sense of guilt associated with the use of plastic packaging and prefers brands that incorporate sustainability in their packaging. Consequently, Chatime has initiated the implementation of green marketing by introducing the Eco Cup as an environmentally friendly alternative beverage packaging made from paper. Chatime promotes its Eco Cup to consumers through green advertising on Instagram. This study employs the SOR theory to explain how green advertising and green packaging serve as stimuli that partially influence green perceived value (the organism), ultimately leading to purchase decisions .(the response). Using a quantitative approach with a survey method, questionnaires were distributed to 400 respondents. The findings indicate that while green perceived value has an indirect impact, the direct influence of green advertising and green packaging on purchase decisions is more significant. The indirect effect of green packaging on purchase decisions through green perceived value is notable, as is the direct influence of green packaging on both green perceived value and purchase decisions. Green packaging plays a crucial role in shaping positive perceptions before individuals make a purchase

Influence of Soursop Fruit Tea Concentration on the Fermentation and Quality Attributes of Water Kefir Beverages

Soursop is a seasonal and highly perishable fruit with a short shelf life after harvest. Therefore, fermentation with water kefir could be a great combination to develop a novel probiotic and dairy-free alternative beverage with distinctive flavors all year round. Therefore, this study aimed to formulate and characterize fermented beverages utilizing soursop fruit tea and water kefir microorganisms. An evaluation of physical parameters, antioxidant capacity, microbiological profiles, and sensory attributes was conducted after the fermentation process of the soursop water kefir. The result indicated that pH and Brix values remained in the acceptance range for consumption. According to microbiological results, all water kefir samples provided a high number of lactic acid bacteria and yeasts, although no significant differences were observed in microbial counts. Furthermore, the organoleptic acceptability of the fruit water kefirs was encouraging, particularly at a 1% initial soursop fruit tea concentration, with favorable ratings for taste and overall acceptability.

Immunomodulatory potentials of modified kombucha with pineapple by-products in aging: An ex vivo study

Kombucha is a healthy and becoming popular beverage worldwide. It is produced from tea leaves using symbiotic cultures of bacteria and yeast. Herein, we explored the use of pineapple peels and cores (by-products), as alternative ingredients for kombucha production. We examined crude pineapple kombucha (PK) for its microbial diversity, metabolites, and its impact on the cellular immune response in PBMCs older individual ex vivo. We observed a substantial shift in bacterial diversity, with higher percentages of Blautia and Lactobacillus compared with the original kombucha. This microbial variation may be attributed to the PK’s bioactive compounds. The expression of CD4+CD28null NKG2D+ senescent CD4+ T cells and pathogenic CD4+ T cells decreased, particularly in the high natural killer group 2 member D (NKG2D) expression group. This indicates the presence of bioactive substances in PK that can reduce the number of senescent CD4+ T cells. PK may be a health-promoting alternative beverage, especially for older individuals.

Dissolution of pain-relief drugs: Does beverage choice matter?

Oral administration continues to be the most common route for drug delivery with the majority of approved medicines being tablets and capsule dosage forms. Standardised pharmacopeial media are typically used to test tablet dissolution in vitro, however patients use non-standard beverages to take with their medicines. Information about the dissolution of drugs in beverages consumed by patients has not been reported in the literature. Our aim was to investigate if the choice of beverage influences the dissolution of common pain relief tablets. The prevalence and type of alternative beverages used by patients to take their tablets was investigated in an online survey. The rate of dissolution of the common pain relief tablets, aspirin and acetaminophen, was measured in 15 different dissolution media including pharmacopeial dissolution media, simulated gastrointestinal fluids, and the common alternative beverages used by patients to take their tablets (including water, tea, coffee, soft drink and beer). The concentration of drug dissolved in each beverage over time was determined using either UV–vis spectroscopy or HPLC. The rate of dissolution of aspirin and acetaminophen tablets was in some cases significantly affected by the composition of the dissolution media. Factors such as mineral content, carbonation, and pH contributed to differences in the rate of dissolution for both aspirin and acetaminophen. The rate of dissolution of aspirin was significantly lower in some beverages compared to pharmacopeial media. When translated to the in vivo setting, these differences have the potential to alter the pharmacokinetics and bioavailability of orally administered medicines and so their efficacy.

Study of chemical, physical stabilites, and sensory properties of sorghum-adlay-based milk

Plant-based beverages made from various plant sources have been regarded as a good replacement for animal-based milk, especially for people with health limitations and customary food practices such as vegans and vegetarians. The development of alternative beverages made from sorghum (Sorghum bicolor L.) and adlay (Coix lacryma-jobi L.) was limited in Indonesia, despite the grains have been reported to contain good nutrients and health-benefiting compounds. Therefore, the aim of the research was to create plant-based beverages made from sorghum and adlay and evaluate their nutritional value, physical stability, and consumer acceptance. There were five formulas tested in this research, namely formula 1 (100% sorghum, 0% adlay), formula 2 (90% sorghum, 10% adlay), formula 3 (80% sorghum, 20% adlay), formula 4 (70% sorghum, 30% adlay), and formula 5 (60% sorghum, 40% adlay). The results showed that the addition of adlay to the formulation of a sorghum-adlay-based beverage significantly increased the carbohydrate content from 1.24% to 2.71%, tended to increase the protein content from 0.27% to 0.33%, decreased moisture content from 98.47% to 96.91%, and decreased sodium and potassium significantly. The higher concentration of adlay in the product significantly reduced the physical stability of the product and decreased its sensory acceptance. Based on sensory analysis, formula 3 was chosen as the most acceptable sorghum-adlay-based milk with a score of 4.9. The data obtained give brief information on the development of sorghum-adlay-based milk.

Identification of foreign matter and histological elements in plant-based beverages marketed in Brazil

The use of plant-based proteins for the production of plant-based foods is already a reality in the food industry, and an increasing number of successful applications has been reported. However, these products still present bottlenecks linked with the lack of systematic information about functional and health claims, including food safety assessment. Analysis involving food microscopy have been used for a long time to identify product authenticity and potential fraudulent products. Therefore, this study evaluated the presence of foreign matter and histological elements in 30 plant-based beverages sold in Brazil using microscopic techniques. Microscopic foreign matter was found in 23 % of the samples and 60 % of assessed brands, so monitoring by authorities and manufacturers is recommended to determine whether or not a foreign matter limit should be established for this class of food. Foreign matter of larger diameter such as whole insects, textile fibers, metal and plastic particles were not found in the samples, indicating good plant hygiene and sanitation. In the analysis of histological elements, the main ingredients listed on the product labels were found, and no fraud was observed in relation to the addition of inferior raw materials. Identification of histological elements using microscopic techniques proved to be feasible, but required knowledge and experience of analysts. This study demonstrates that plant-based beverages are a safe option for consumers seeking alternative beverages to milk or allergens. Despite not being a simple technique, the histological analysis of food remains an effective method while screening techniques, such as real-time PCR and chemometrics, which are more precise, are more used in food fraud. These results have not been reported before and may support future regulations for plant-based products.

Smart Tea Utensil Design for Improving Beginners’ Tea Brewing Experience

In Taiwan, people who enjoy traditional Gongfu tea are becoming older and older, while the younger generation has many alternative beverages to select from. In order to sustainably pass down traditional tea-drinking culture, this study has incorporated concepts and methodologies of the peak-end rule, customer journey maps (CJMs), quality function deployment (QFD), fuzzy analytic hierarchy process (FAHP), and fuzzy comprehensive evaluation based on entropy, resulting in the development of a set of tea utensils tailored for a novice or beginner tea maker with the purpose of improving the tea-drinking experience of the younger generation. In this study, the ranking of the importance in regard to six design requirements turned out to be: enhancing the sniffing experience (0.240); having ergonomic designs that facilitate a smooth process of pouring hot water into the cup (0.205); increasing the ease of storing tea utensils after brewing (0.162); enabling users to more precisely determine the strength of the tea (0.144); increasing fun while pouring tea leaves into the teapot (0.143); and having clearly designated space for placing each tea utensil (0.107). Through the experts’ evaluation, 66.6% of them rated the design outcome as “good” or “very good”, indicating that the innovative tea utensils developed in this study can effectively satisfy users’ needs. This study can be the supplement to the innovation shortage of tea-culture-related studies, establish the research framework in the academic field, and bring more innovation and potential to the field of the tea culture.

Encapsulation of Amyloglucosidase in Chitosan-SDS Coacervates as a Means to Control Starch Hydrolysis in Plant-Based Beverages

Starch enzymatic hydrolysis is a key technology for preparing plant-based dairy alternative beverages, preferred for its low energy consumption, high product yield, and quality. However, the high-temperature requirement to terminate reactions and challenges in continuous operations hinder enzyme applicability. Therefore, encapsulation techniques have been explored to address these limitations, enhancing the enzyme’s stability and facilitating process control. This study developed a novel amyloglucosidase encapsulation system based on chitosan-SDS hydrogel capsules produced by simple coacervation. The enzymatic activity of free and immobilised amyloglucosidase was assessed using corn starch and maltose as substrates. The encapsulation process successfully yielded self-supporting structured and spherical capsules, achieving an immobilisation yield of 71% and an enzyme efficiency of 83%. The residual enzymatic activity after 28 days of storage remained at 76%. A feedback inhibition investigation was performed by varying the concentration of corn starch, and favourable applicability of encapsulated amyloglucosidase for continuous processes was found. The encapsulation process offered several advantages, such as a straightforward separation step to halt enzymatic reactions and no need for high temperatures that may affect food product attributes. Lastly, the amyloglucosidase-chitosan-SDS coacervates show promise in improving enzyme stability, facilitating hydrolysis control, and expanding enzyme utilisation in dairy alternative plant beverage manufacture.

Study on Functional Healthy Alternative Beverage Produced From Roasted Whole Dates Seeds Powder as Caffeine-Free Coffee

Study on Functional Healthy Alternative Beverage Produced From Roasted Whole Dates Seeds Powder as Caffeine-Free Coffee

The impact of the Oakland sugar-sweetened beverage tax on price promotions of sugar-sweetened and alternative beverages.

The goal of sugar-sweetened beverage (SSB) taxes is to raise the prices of SSBs to decrease consumption. Price promotions play an important role in the sales of SSBs and could potentially be used by manufacturers to weaken the impact of such taxes. The purpose of this study is to determine how price promotions changed after the introduction of the 2017 Oakland SSB tax. A difference-in-differences study design was used to compare changes in prices and the prevalence and amount of price promotions for beverages in Oakland, California, relative to Sacramento, California, using two different datasets. Nielsen Retail Scanner data included price promotions for beverages sold and store audit data included price promotions offered by retailers. Changes were analyzed for SSBs, noncalorically sweetened beverages, and unsweetened beverages. After the implementation of the tax, the prevalence of price promotions for SSBs did not change significantly in Oakland relative to the comparison site of Sacramento. However, the depth of price promotions increased by an estimated 0.35 cents per ounce (P<0.001) based on the Nielsen retail scanner data and by 0.39 cents per ounce (P<0.001) based on the store audit data. This increase in the amount by which SSBs were price promoted following the introduction of the Oakland SSB tax may reflect a strategy by manufacturers to weaken the tax and/or retailers to bolster demand.

Effect of germination and eggshells nanocalcium fortification on characteristics of germinated mung bean drink (Vigna radiata.)

Germinated mung bean drinks with eggshell nanocalcium fortification are an alternative beverage to replace milk. This study aimed todetermine the effect of germination time and eggshells nanocalcium fortification on physicochemical characteristics of the germinated mungbean drink. This study used a Factorial Completely Randomized Design with two treatments factors. The first factor was germination timewhich consisted of three treatment levels (6, 12 and 18 hours) and the second factor was the type of eggshell nanocalcium which consistedof two type of treatment (chicken and duck eggshell), plus the control treatment as mung bean drink without germination and additionof eggshell nanocalcium. Each experiment was repeated three times. Observed parameters in this study were chemical characteristics(protein, calcium, vitamin C, and pH) and physical characteristics (viscosity and stability) of germinated mung bean drink. The resultsshowed that the germination time treatment significantly affected the value of protein, calcium, vitamin C, pH, viscosity, and stability ofthe germinated mung bean drink. Germination increased vitamin C in mung beans with an average value of 8,21-14,66 mg/100 g. Eggshellnanocalcium fortification showed a significant effect on increasing calcium of germinated mung bean drink. Germinated mung bean drinkproduced from 6 hours of germination and fortification of duck nanocalcium had the highest calcium content with value of 24.82%

Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits

The use of alternative ingredients in the production of kombucha has seen a recent increase. Our research aimed to characterize the chemical, nutritional, microbial, and aromatic profiles of kombucha beverages prepared with strawberry tree (Arbutus unedo) fruits fermented with three different SCOBYs for 21 days. The analyses showed similar levels of microbiological groups (aerobic mesophilic microorganisms, lactic acid bacteria, acetic acid bacteria, and yeasts)among the SCOBYs used. The beverages studied displayed a decrease in pH value and carbohydrate content, and protein degradation was also observed as fermentation progressed. However, the increase in total phenolic compounds during the first week proved to be a point of interest. A total of 20 volatile organic compounds were detected, giving different sensory qualities to the beverages: higher ethanol, benzaldehyde-4-ethyl, or acetic acid depending on the SCOBY used. The results obtained indicated that strawberry tree kombucha might be an alternative beverage with notable nutritional and aromatic properties, with fermentation time and SCOBY composition being identified as crucial factors.

Effect of addition of sugar and non-dairy creamer on sensory acceptance, physical properties, and antioxidant activity of sorghum-adlay milk

The popularity and demand of alternative beverages made from plants have gained attention over the last year due to health reasons. Cereal plants such as sorghum (Sorghum bicolor L.) and adlay (Coix lacryma-jobi L.) can be utilized as raw materials for the production of plant-based milk. However, information on the development of sorghum-adlay milk is still limited, especially regarding the ingredients used and their influence on the characteristics of the final product. The aim of this research was to investigate the effect of sugar and non-dairy creamer (NDC) addition on the sensory acceptance, color, physical stability, total soluble solids, pH, and antioxidant activity of sorghum-adlay milk. There were 15 samples formulated with different concentrations of sugar (4-20%) and NDC (0-2%). The results showed that samples with 20% sugar and 2% NDC had the highest sensory acceptance by the panelists. The addition of NDC significantly influenced the color of samples, which increased the L* value and decreased the a* and b* values (p&lt;0.05). It also increased the total soluble solids and physical stability of the product (p&lt;0.05). A higher concentration of NDC in the product could decrease the antioxidant activity of the alternative milk (p&lt;0.05).

Mate tea with Lactobacillus probiotics: viability, chemical characterization and in vitro resistance to the gastrointestinal tract

To meet the consumer demand for functional drinks with bioactive compounds, this study aimed to evaluate the addition of Lactiplantibacillus plantarum LP299V, Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus in mate tea. The viability of the probiotic bacteria, microbiological and physicochemical characteristics, the in vitro resistance to the gastrointestinal tract and the antioxidant capacity of the mate teas were evaluated during 28 days. Unlike L. plantarum and L. rhamnosus, L. acidophilus did not remain viable in the product. The physicochemical characteristics of the teas with L. plantarum and L. rhamnosus were maintained over time. Phenolic compounds of mate tea containing L. plantarum were identified by HPLC. There was stability of phenolic compounds and flavonoid content in teas over time. At the end of the gastrointestinal assay, there was 4.52 Log CFU/mL of L. plantarum, suggesting that consumption of 100 mL of tea may provide &gt; 6.0 Log CFU/mL of the probiotic. Mate tea can carrier L. rhamnosus and L. plantarum. There is an increase in the search by consumers for health drinks and at the same time, there is a growing demand for alternatives carriers of probiotics, due to individuals with intolerance and allergy to dairy products, vegetarians and others. This study confirms the possibility of using mate tea, widely consumed in Brazil, as a positive carrier of of L. plantarum and L. rhamnosus, making it an attractive alternative beverage to the dairy matrix.

Utilization of Jackfruit (Artocarpus Heterophyllus) Seeds as Raw Material for Vegetable Milk

Efforts must be conducted to utilize all resources due to the rising vegetarian population, decreasing food supply, high cost of animal-based food sources, increasing lactose intolerant population, and health reasons. Therefore, this research aims to utilize jackfruit seeds as the ingredient of plant-based milk that is nutritious and liked by the panelists from its color, flavor, aroma, and mouthfeel through determining the exact temperature and pasteurization period during its making. This research uses the experimental methods with a factorial Randomized Block Design, in which the first factor is the pasteurization temperature (T1: 60oC, T2: 70oC, and T3: 80oC), and the second factor is the pasteurization period (L1: 1 minute; L2: 2 minutes, and L3: 3 minutes). Each treatment combination is repeated three times. The research shows that jackfruit seed milk using different temperature and pasteurization periods contains 2.32-3.25% protein, 1.02-1.18% fat, and 10.50-12.00obrix of total soluble solids. The overall result of the sensory test (color, flavor, aroma, mouthfeel) shows that the panelists like jackfruit seed milk. The utilization of jackfruit seeds in plant-based milk is one of the solutions to provide alternative beverages with nutrition contents similar to cow milk and reduce the dependency on soybean, whose price continues to rise.

Adolescents' knowledge and beliefs regarding health risks of soda and diet soda consumption.

To examine Australian adolescents' knowledge and beliefs regarding potential health consequences of soda and diet soda consumption and nutritional aspects of soda and explore associations with consumption. A survey utilising a nationally representative sample (stratified two-stage probability design) assessed knowledge of nutritional contents and health consequences of soda, and beliefs regarding health risks of diet soda, and soda and diet drink consumption. Australia. 9102 Australian school students (12-17 years) surveyed in 2018. Adolescents had lower nutritional knowledge (sugar content (22·2 %), exercise equivalent (33·9 %), calories/kJ (3·1 %)) than general knowledge of health risks (87·4 %) and some health effects (71·7-75·6 % for tooth decay, weight gain and diabetes), with lower knowledge of heart disease (56·0 %) and cancer (19·3 %). Beliefs regarding health effects of diet soda were similar, albeit not as high. In general, female sex, older age and less disadvantage were associated with reporting health effects of soda and diet soda, and nutritional knowledge of soda (P < 0·001). Those reporting tooth decay, weight gain, heart disease and diabetes as health effects of soda and diet soda were lower consumers of soda and diet drinks (P < 0·001), as were those with higher nutritional knowledge (sugar content and exercise equivalent; P < 0·001). This study highlights possible knowledge gaps regarding the health effects of soda and nutritional knowledge for public health intervention. When implementing such interventions, it is important to monitor the extent to which adolescents may consider diet drinks as an alternative beverage given varied beliefs about health consequences and evolving evidence.

The role of sugar-sweetened beverages in the global epidemics of obesity and chronic diseases.

Sugar-sweetened beverages (SSBs) are a major source of added sugars in the diet. A robust body of evidence has linked habitual intake of SSBs with weight gain and a higher risk (compared with infrequent SSB consumption) of type 2 diabetes mellitus, cardiovascular diseases and some cancers, which makes these beverages a clear target for policy and regulatory actions. This Review provides an update on the evidence linking SSBs to obesity, cardiometabolic outcomes and related cancers, as well as methods to grade the strength of nutritional research. We discuss potential biological mechanisms by which constituent sugars can contribute to these outcomes. We also consider global trends in intake, alternative beverages (including artificially-sweetened beverages) and policy strategies targeting SSBs that have been implemented in different settings. Strong evidence from cohort studies on clinical outcomes and clinical trials assessing cardiometabolic risk factors supports an aetiological role of SSBs in relation to weight gain and cardiometabolic diseases. Many populations show high levels of SSB consumption and in low-income and middle-income countries, increased consumption patterns are associated with urbanization and economic growth. As such, more intensified policy efforts are needed to reduce intake of SSBs and the global burden of obesity and chronic diseases.

Comparative analysis of nutritional value and cytological toxicity of plant dispersion of Russian varieties of beans and haricot

Contemporary market of food of animal origin and its substitutes, i.e. dairy alternatives offers a range of non-alcohol beverages of plant origin (plant “milk”) of different level of particles’ dispersion. At Russian food market dairy alternative beverages are mostly cereal and food products by well-known brands. Application of alternative types of bean crops (green beans and haricot) in production of non-alcohol beverages of plant origin or synthetic products should be proven not only with consideration of their biological activity and their toxicity as well. The article deals with the results of comparative analysis of nutritional value and the evaluation stage of the basic toxicity of natural compositions of plant dispersion of germinated grains of bean varieties bred at Bashkir Research Institute of Agriculture and Omsk State Agrarian University in in vitro conditions. To estimate the level of toxicity and biological activity of natural compositions of plant dispersion of germinated bean grain of varieties Chishminskiy 95, Chishminskiy 229, Pamyati Khangildina, and haricot of varieties Omichka and Lukerya the most popular method for OZBlue - matter detection was used, i.e. the test on human civilized cell cultures HEK 293. It has been found out that plan dispersion of these varieties do not show the visible toxicity level in the interval of the concentrations under research, what gives a possibility to use them for targeted production.

Alternative beverages for probiotic foods

Alternative beverages for probiotic foods

Substitution of Sugar-Sweetened Beverages for Other Beverages: Can It Be the Next Step Towards Healthy Aging?

With the prolongation of life expectancy, the gap between lifespan and "health span," the disease-free lifespan, has been widening due to the massive burden of age-related chronic diseases and research on healthy aging has been gaining momentum. A growing body of evidence suggests that diet is a strong determinant of healthy aging and consumption of sugar-sweetened beverages (SSB), a major source of added sugars, predicts poor health outcomes in the aging population, including cardiovascular disease, diabetes, and cancer. Evidence further supports a link between sugar-sweetened beverages-triggered pathological processes and biologic factors of aging, including inflammaging, oxidative stress, and alterations in intestinal microbiota. At present, substitution of sugar-sweetened beverages with healthier alternative beverage remains the most robust strategy to limit the deleterious effects of sugar-sweetened beverages on health worldwide and may help achieve healthy longevity. The purpose of this review is to provide an overview of mechanisms by which sugar-sweetened beverages consumption may impact the physiological aging process and how a simple intervention of beverage replacement may promote healthy aging. Recent findings indicate that SSB are associated with accelerated aging phenotype and activate various adverse biological processes such as chronic inflammation, oxidative stress, insulin resistance, and gut dysbiosis. Replacing SSB with healthier beverages may be a reasonable option to reduce the burden of chronic disease in the aging population and even prolong life and healthspan.