Cola Research Articles

A Spectrophotometric Evaluation of Effect of Tea, Coffee, Cola Beverage, and Juice on Color Stability of Microhybrid and Nanohybrid Resin Composites: In Vitro Study

A Spectrophotometric Evaluation of Effect of Tea, Coffee, Cola Beverage, and Juice on Color Stability of Microhybrid and Nanohybrid Resin Composites: In Vitro Study

Onset and progression of dental erosion in a mouse model.

Purpose of this research was to examine the onset, progression and wear rates of dental erosion in an established mouse model. Dental erosion in mice was experimentally induced, and the acidic effects of cola drink on their teeth after 2, 4 and 6-weeks were closely analysed by scanning electron microscopy. The tooth height and enamel or dentin loss were established. Results: The dental erosion on the molars showed clear progression from 2 to 6 weeks. By the 2-week mark, a significant portion of enamel was already eroded, revealing the dentin on the lingual cusps. When adjusted for attritional wear, molars exposed to cola for 2 weeks showed a 35% drop in lingual tooth height compared to controls (533 μm vs. 818 μm). At 4 and 6 weeks, the cola-exposed group continued to display decreased lingual tooth heights by 40% (476 μm vs. 799 μm) and 43% (440 μm vs. 767 μm), respectively. This study revealed significant acidic effects of cola drink on mouse molars as early as 2 weeks. These findings highlight the challenge of monitoring dental erosion clinically and underscore the importance of early preventive and intervention measures.

Evaluation of Tensile Strength of Surgically Absorbable Suture Materials Used in Oral Surgery after Immersion in Different Beverages: An In Vitro Study.

Suture materials are natural or synthetic biomaterials used to close tissues together. After surgical procedures in the mouth, the surgical site and the sutures are physically affected by many different factors. This study was conducted to evaluate the effects of frequently consumed beverages on the tensile strength of monofilament PGLA (polyglycolide-co-l-lactide) and multi-filament PGCL (polyglycolide-co-caprolactone) absorbable sutures. In particular, PGLA and PGCL absorbable sutures, which are frequently used in oral surgery, were used to evaluate the change in the strength of suture materials. The suture materials were soaked in tea, coffee, and cola drinks five times a day for 5 min each and the rest of the time in artificial saliva. All suture materials were aged via thermal cycling. Tensile strengths were tested at 0, 3, 7, and 14 days. Mixed ANOVA (four replicates: within-group comparison and two factors: between-group comparison) was performed to evaluate the effects of groups and time on the tension levels of the Tekmon and Vicryl suture materials. Analysis of Variance was used for the within- and between-group comparisons, with the Bonferroni corrected t-test for multiple comparisons. For the PGCL suture material, there were significant decreases in tension levels in artificial saliva, tea, coffee, and cola at time T3 compared to T0, T1, and T2, and at T1 and T2 compared to T0. For the PGLA suture material, there were significant decreases in tension levels in artificial saliva, tea, coffee, and cola at time T3 compared to T0, T1, and T2. There was also a significant decrease in tension level at time T2 in cola compared to T0. The present study demonstrates that beverages significantly decrease the strength of suture materials for 14 days after surgery. In particular, cola decreased the resistance of the PGCL suture material more significantly in the first week when compared to other beverages.

Erosive Effect of Canned Juices and Soft Drinks on Surface Roughness of Restorative Materials Used in Pediatric Dentistry: An Ex Vivo Study.

To evaluate and compare the effect of fruit juice (orange) and cola drink (noncarbonated) on the surface texture of composite (3M ESPE Filtek Bulk Fill) and glass ionomer cement (GIC) (ChemFil Superior). A total of eighty pellets each were prepared with composite (3M ESPE Filtek Bulk Fill) and GIC (ChemFil Superior) material using a brass mold with an inner diameter of 3 mm and a thickness of 3 mm according to the manufacturer's instructions. Around 10 pellets of each material were placed in airtight plastic containers. The baseline surface texture value was obtained by profilometer. An 8-day immersion regime was carried out according to Maupome et al. After the 8-day test period, pellets were reevaluated for surface texture final value. The values were statistically analyzed. A statistically significant lower surface roughness of composite restorative material was observed when treated with high-concentration orange juice and medium-concentration. Conversely, a statistically significant lower surface roughness of GIC restorative material was observed when it was treated with the low-concentration group, high-concentration orange juice, and medium-concentration orange juice. The surface roughness patterns of restorative materials increased as the number of immersion regimes increased. Vishwanathaiah S, Maganur PC, Khabrany HM, et al. Erosive Effect of Canned Juices and Soft Drinks on Surface Roughness of Restorative Materials Used in Pediatric Dentistry: An Ex Vivo Study. Int J Clin Pediatr Dent 2024;17(7):807-811.

The Fate of Phosphate: Assessing Dietary Intake and Urinary Excretion in Swedish Adolescents

BackgroundA high total phosphorus (P) intake has been proposed to promote endothelial dysfunction and atherosclerosis. A diet rich in foods containing P additives could contribute to an excessive intake, potentially reflected as increased concentration of P in urine. ObjectivesThis study aimed to assess the intake of total dietary P, P additives, and its sources and examine their correlation with urinary P in a cross-sectional national study in Swedish adolescents. MethodsWe constructed a database of P additives and applied it to the foods consumed by 3099 participants in the representative school-based dietary survey Riksmaten Adolescents 2016–17. Intake of total dietary P and P additives were assessed using two 24-h recalls. Urinary P was analyzed in a subsample of 756 participants using inductively coupled plasma mass spectrometry. Spearman rank correlation (ρ) was used to assess the association between dietary P intake and urinary P excretion. ResultsThe mean (SD) intake of total P was 1538 (±667) mg/d. Food containing P additives were consumed by 92% of adolescents and the median (IQR) intake was 49 (22–97; range: 0.01–947) mg/d, corresponding to 5% (1%–6%; range: 0%–50%) of total P. The main contributing food to P additives was cola drinks, while the main contributing food group was sausage dishes. Total P intake was weakly correlated with urinary P (ρ = 0.12; P < 0.01) but not with intake of P additives. ConclusionsNearly, all participants consumed P additives, contributing to an average of 5% of total P intake but ranging up to 50%. The intake of total P, but not P additives, was weakly reflected in the urinary P. Access to more comprehensive information on P additives in foods would improve further evaluation of potential health consequences.

Stability of Nano-Emulsified Cannabidiol in Acidic Foods and Beverages.

Introduction: Food and beverage products containing cannabidiol (CBD) is a growing industry, but some CBD products contain Δ9-tetrahydrocannabinol (Δ9-THC), despite being labeled as "THC-free". As CBD can convert to Δ9-THC under acidic conditions, a potential cause is the formation of Δ9-THC during storage of acidic CBD products. In this study, we investigated if acidic products (pH ≤ 4) fortified with CBD would facilitate conversion to THC over a 2-15-month time period. Materials and Methods: Six products, three beverages (lemonade, cola, and sports drink) and three condiments (ketchup, mustard, and hot sauce), were purchased from a local grocery store and fortified with a nano-emulsified CBD isolate (verified as THC-free by testing). The concentrations of CBD and Δ9-THC were measured by Gas Chromatography Flame Ionization Detector (GC-FID) and Liquid Chromatography with tandem mass spectrometry (LC-MS/MS), respectively, for up to 15 months at room temperature. Results: Coefficients of variation (CVs) of initial CBD concentrations by GC-FID were <10% for all products except ketchup (18%), showing homogeneity in the fortification. Formation of THC was variable, with the largest amount observed after 15 months in fortified lemonade #2 (3.09 mg Δ9-THC/serving) and sports drink #2 (1.18 mg Δ9-THC/serving). Both beverages contain citric acid, while cola containing phosphoric acid produced 0.10 mg Δ9-THC/serving after 4 months. The importance of the acid type was verified using acid solutions in water. No more than 0.01 mg Δ9-THC/serving was observed with the condiments after 4 months. Discussion: Conversion of CBD to THC can occur in some acidic food products when those products are stored at room temperature. Therefore, despite purchasing beverages manufactured with a THC-free nano-emulsified form of CBD, consumers might be at some risk of unknowingly ingesting small amounts of THC. The results indicate that up to 3 mg Δ9-THC from conversion can be present in a serving of CBD-lemonade. Based on the previous studies, 3 mg Δ9-THC might produce a positive urine sample (≥15 ng/mL THC carboxylic acid) in some individuals. Conclusion: Consumers must exert caution when consuming products with an acidic pH (≤4) that suggests that they are "THC-Free," because consumption might lead to positive drug tests or, in the case of multiple doses, intoxication.

Determination of Phosphorus Content in Cola Drinks by 31P NMR Spectroscopy Using External Calibration and Standard Addition Approaches

Determination of Phosphorus Content in Cola Drinks by ³¹P NMR Spectroscopy Using External Calibration and Standard Addition Approaches

Investigate How Coco-Cola and Pepsi Built Global Bandwagon effect.

It is estimated that this coca cola and pepsi drink is served more than one thousand million times in a day. Equally oblivious to the historic value of his actionswas Frank Ix. Robinson, his partner and book keeper. Pemberton &amp; Robinson laid the firstfoundation of this beverage when an average nine drinks per day to begin with, upping volumesas sales grew. In 1894, coca cola and pepsi this beverage got into bottle, courtesy a candy merchant from Mississippi. India‟s per capita consumption of cold drinks of coca cola and pepsi as going by survey results is rock bottom, less than over Neighbors Pakistan &amp; Bangladesh, where it is four times as much. Behind the hype, in an effort invisible to consumer Pepsi pumps in Rs 3000 corers (1994) to add muscle to its infrastructure in bottling and distribution. In coca cola and Pepsi is already market leader and in certain cities like Gorakhpur, Pepsi outlets are on one side &amp; all the other colas put together on the other. While Coca Cola executive scruff at Pepsi‟s claims as well as targets, industry observers are of the view that Pepsi has definitely stolen a march over its competitor Coca Cola. Apart from numbers, coca cola and Pepsi has madequalitative gains. The foremost is its image. This image turnaround is no small achievements,considering that since it was established in 1989,

Comparison and investigation of edible hydrophobic coatings on beeswax and carnauba wax oil gels

In our daily life, it often uses all kinds of liquid food, such as cola, fruit juice and other drinks. Whenever you finish using these, you will find that there will inevitably be residual liquid at the bottom of the bottle that cannot be poured out, resulting in a considerable waste. However, in recent years, the emergence of lubricant infused surface (LIS) can be used to solve this problem. In this research, LIS is prepared by forming an oleogel with shellac and linseed oil, which has the advantage that the experimental raw materials require low cost, the materials are easily available, and do not cause health hazards to human beings. To gain a deeper understanding of the mechanism of LIS antifouling, the effects of optimal Brazilian carnauba wax content and beeswax content on the surface morphology, water contact angle and sliding angle, chemical functional groups, transmittance, and oil-holding rate of LIS were investigated, and the effects of liquid foodstuffs antifouling were tested with optimal Brazilian carnauba wax and beeswax content, respectively.

Efficacy of Three Remineralizing Agents on Erosion of Root Dentin by Cola Drink: An In Vitro Study

Abstract Objective The aim of the study was to investigate the effects of silver diamine fluoride (38% SDF), sodium fluoride (NaF) varnish, and casein phosphopeptide-amorphous calcium phosphate fluoride (CPP-ACPF) on cola-eroded root dentin microhardness and mineral alteration in vitro. Materials and Methods Forty human root dentin slabs were exposed to alternating 10 cycles of cola drink and artificial saliva, repeated 3 times at 6-hour intervals. Specimens were randomly assigned to four groups: control (deionized water), 38% SDF, NaF varnish, and CPP-ACPF. All specimens underwent the second erosion process. Microhardness was measured at baseline (KHN0), pretreatment (KHN1), and posttreatment (KHN2). The mean difference of microhardness (ΔKHN2-1) was analyzed using one-way analysis of variance (ANOVA) and Tukey's post hoc tests (α = 0.05). The chemical composition and surface morphology were assessed using energy dispersive spectroscopy (EDS) and scanning electron microscope (SEM). Results All experimental groups exhibited dentinal tubule occlusion. Both 38% SDF and NaF varnish demonstrated a statistically significant increase in microhardness compared to CPP-ACPF. However, CPP-ACPF was comparable to the control group. EDS analysis showed an increase in weight percentage of fluorine in all groups. Furthermore, silver and chlorine were detected in the 38% SDF group. Conclusion All treatments enhanced eroded root dentin microhardness, with 38% SDF and NaF varnish demonstrating superior acid resistance and preventing morphological changes induced by cola re-immersion.

Monopolistic Behavior Analysis and Anti-Monopoly Strategy Research based on Cola Drinks Industry --Take the Comparative Analysis of Coca-Cola and Pepsi as an Example

This research explores monopolistic behavior and anti-monopoly strategies within the soft drinks industry, focusing on a comparative analysis of Coca-Cola and Pepsi. The study highlights how duopoly dynamics impact pricing and competitiveness in the market. It delves into historical competition between these industry giants, particularly during World War II, shedding light on Coca-Colas strategic dominance. The paper emphasizes the influence of brand promotion on pricing, revealing the potential for higher costs in the industry. Additionally, it underscores the significance of examining the effects of duopoly on cola drink prices for antitrust considerations. The research offers practical suggestions to address these challenges. Recommendations include fostering product innovation, building strong brands, establishing strategic partnerships, implementing pricing strategies, and emphasizing cost control. These measures aim to enhance overall industry pricing and competitiveness. Moreover, the study addresses the difficulties newcomers face entering the soft drinks industry and suggests policy incentives, collaborative efforts, engagement with industry associations, and regional focus as solutions to mitigate barriers to entry. Lastly, the research advocates for regulatory oversight, competition promotion, consumer education, price transparency, diversified supply chains, and support for collaboration and innovation to safeguard consumer interests. These measures aim to maintain a fair and diverse soft drinks market.

Optimization of Organic Acid Concentrations in Calcium Gluconate–Enriched Cola Soft Drink Using Response Surface Methodology

The research is aimed at addressing concerns regarding the health implications of increased cola consumption by developing a healthier alternative. This was achieved by replacing phosphoric acid with organic acidulants (citric acid (CA), lactic acid (LA), and tartaric acid (TA)) and enriching the drink with calcium gluconate salt. Response surface methodology (RSM) was employed as a statistical optimization tool to ensure the formulation met predefined criteria for physicochemical and sensory parameters. The optimized cola drink formulation consisted of 0.07% CA, 0.05% TA, and 0.04% LA, along with calcium gluconate. The physicochemical analysis revealed a pH of 3.36, an acidity of 7.72%, a reducing sugar (glucose) content of 4.46%, and a Brix value of 12.7°. Sensory evaluation indicated high overall acceptability with a hedonic score of 7.08, suggesting that the optimized cola drink with improved qualitative characteristics could serve as a desirable option for consumers seeking healthier beverage choices. Further studies could explore its long‐term health effects and market feasibility.

Detection techniques for carbohydrates in capillary electrophoresis – a comparative study

Capillary electrophoresis methods for the separation of carbohydrates with four different detection techniques, namely direct UV, indirect UV, capacitively coupled conductivity, and laser-induced fluorescence detection, were tested and their performance was evaluated and compared in terms of linearity, limits of detection and quantitation, repeatability, recovery, analysis time, and sample treatment. The test set of analytes comprised sucrose, glucose, and fructose. The effect of using lactose as an internal standard on the individual methods was investigated, too. The results showed that laser-induced fluorescence detection is a technique of choice for applications requiring the detection of very low amounts of reducing carbohydrates. Contactless conductivity detection is favorable when detection sensitivity is not a crucial parameter but fast and reliable analysis is required. When only a UV detector is available as a standard part of capillary electrophoresis instruments, direct UV detection can be used when analysis time is not a critical parameter. For fast analysis with UV detectors, indirect UV detection is the technique of choice. Finally, to verify the applicability of the tested methods, samples of cola beverage, honey, and orange juice were analyzed and the results obtained by all four methods were compared.Graphical abstract

Revitalizing the Retail: A Case of the Coca-Cola Company

In April 2017, a senior delegation of the Coca-Cola Company (TCCC) visited Pakistan to reconsider the beverage industry of the country predominated by its strong competitor PepsiCo. Followed by the visit, TCCC planned to revitalize its retail practices and join hands with retailers more aggressively. TCCC claims to be the world’s largest non-alcoholic beverage producer; however, lacking distribution intensity in the country. The company operates majorly in four trade channels based on volumetric divisions. The company began its operation in 1953 with a basic cola drink and later introduced its subsequent products in different flavours with two major categories sugar-contained and sugar-free. With an expansion of the industry and increased demand for bottled water and healthy conscious sugar-less nectar, the company expanded its product category and coverage to the deeper parts of the country. Because of substantial investment and legacy, Coca-Cola is the second-largest beverage company in a highly competitive soft drink market. However, TCCC is still lagging in leading, so the company decided to gear up all efforts in retail development followed by an intensive distribution strategy.

Erosive potential of ice tea beverages and kombuchas

Objectives Kombuchas and other tea-based beverages are often perceived as healthy products despite the lack of knowledge on their effects on oral health. This in vitro study determined the erosive potential of commercial kombuchas, and ice teas compared to cola drinks. Materials and methods The pH and fluoride content of 7 kombuchas and 18 tea drinks were measured with ion-selective electrodes. Calcium dissolution from hydroxyapatite grains was quantified by atomic absorption spectroscopy after beverage exposure. The effect of beverages on the enamel surface was visualized by scanning electron microscopy (SEM). Distilled water, and cola drinks were used as negative and positive controls. Results The kombuchas exhibited lower pH values (2.82–3.66) than the ice teas (2.94–4.86), but still higher than the cola drinks (2.48–2.54). The fluoride concentration varied between 0.05 and 0.46 ppm and for 7 beverages the concentration was below the detection limit. The calcium release for kombuchas was 198–746 mg/l, for ice teas 16.1–507 mg/l, and for cola drinks 57.7–71.9 mg/l. Twenty-two beverages had a significantly greater calcium release than the cola drinks (p = .009–.014). The surface etching of the enamel was seen in the SEM analysis after beverage exposure. Conclusions Tea-based beverages have even higher erosive potential than cola drinks. Kombuchas especially, displayed a considerable erosive potential.

Salivary Interleukin 1-Beta Concentration Associates With Sleep Quality in Older Individuals.

Background: Poor sleep quality is prevalent in older people and impairs their quality of life. Various studies show an association between sleep disorders and altered levels of inflammatory cytokines. The cytokine IL-1β has been shown to display both somnogenic and insomnia-promoting effects in experimental animals. Objectives: to evaluate the relationship between insomnia and salivary IL-1β concentration and the role of associated factors such as the symptoms of depression, use of hypnotics, intake of caffeinated beverages, smoking, and alcohol use in older individuals. An analytical, cross-sectional, observational research was carried out with a population of community-dwelling individuals over 60years of age in Valencia (Spain). Sleep quality was measured with the Athens insomnia scale (AIS) and depressive symptoms with Geriatric Depression Scale (GDS). Results: 287 individuals participated in the study (mean age 74.08years (76.7% women). 41.5% of the participants had insomnia, 36.9% took drugs for sleep problems, and 32.4% had relevant depressive symptoms. There was a significant inverse correlation between the IL-1β and total AIS score (rho = -0.302, p < 0.001), the sleep difficulty subdomain (rho = -0.259, p < 0.001), and the daytime sleepiness subdomain (rho = -0.322, p < 0.001). No significant correlation was observed between GDS and salivary IL-1β concentration. The IL-1β concentration was significantly lower in individuals taking drugs for sleeping compared with those not taking those drugs (1.11 ± 0.09 and 1.48 ± 0.08, respectively; p = 0.001). Regarding the AIS score, there was no significant difference in marital status, smoking, or the number of cups of tea or cola drinks, but there was a significant association with alcohol intake (p = 0.019) and in the number of daily intakes of coffee (p = 0.030). The receiver operating characteristic (ROC) curve analysis of IL-1β for diagnosis of moderate-severe insomnia showed an area under the curve (AUC) value of 0.78 (95% confidence interval 0.71-0.85). At the cut-off of 0.83 pg/µL of Il-1β, it had a sensitivity of 70.3% and a specificity of 69.8%.

4-Methylimidazole, a carcinogenic component in food, amount, methods used for measurement; a systematic review.

4-methylimidazole (4-MEI) is widely used industrially. This carcinogenic component has been reported in some types of food. It is usually produced by the caramelization process in food, drinks and caramel coloring. The possible mechanism for the formation of this compound in food is the Maillard reaction. In order to estimate the amount of substance 4-MEI in food, a systematic study was conducted. The selected keywords were 4-methylimidazole, 4-MEI, beverage, drink, meat, milk, and coffee. 144 articles were obtained from the initial search. The articles were evaluated and finally, the data of 15 manuscripts were extracted. Based on the data extracted from selected articles, the highest amount is reported in caramel color, coffee, and cola drinks. In 70% of the selected studies, the analytical method was based on liquid chromatography. In this method, there is no need for derivatization. SPE columns were used to extract samples in most manuscripts. According to per capita consumption, the most exposure to 4-MEI is through coffee. In high risk food products, regular monitoring with analytical methods with high sensitivity is recommended. Furthermore, most of the selected studies were about the validation method, so few samples were selected. It is recommended to design more studies with a high sample size to accurately evaluate this carcinogenic compound in food.

Human exposure to organophosphate esters in water and packed beverages

Drinks are an essential part of human diet, which makes them a source of human exposure to plasticizers such as organophosphate esters (OPEs). The current study provides new information about sixteen OPE levels in 75 different samples (tap water, packed water, cola drinks, juice, wine and hot drinks). Tap water mean levels (40.9 ng/L) were statistically higher than packed water mean levels (4.82 ng/L), mainly due to the contribution of tris(2-chloroisopropyl) phosphate (TCIPP) and tris(2-butoxyethyl) phosphate (TBOEP) that may come from PVC water pipes. Over 90% of samples presented at least one OPE, where regular cola drinks had the highest mean concentrations (2876 ng/L). There was a significantly higher presence of OPEs in added sugar beverages than sugar free drinks, especially for 2-ethylhexyl diphenyl phosphate (EHDPP), which might be related not only to packaging materials but to the added sugar content. Estimated daily intakes (EDIs) in normal and high-exposure scenarios were 2.52 ng/kg bw/day and 7.43 ng/kg bw/day, respectively. Human risk associated with beverages ingestion showed regular cola drinks, juice and tap water as the groups with the highest hazard quotients (HQs). Although OPE exposure was below to safety limits, it should be noted that EHDPP values for regular cola group must be cause of concern, and other routes of exposure such as food ingestion or air inhalation should be also considered.

Toxicological Effect of Prolonged Coca-Cola and Bullet Soft Drinks Consumption on Male Hormonal and Testicular Oxidative Profile in Wistar Rats

This study examines the effects of prolonged consumption of soft and bullet drinks on different sex hormones i.e. luteinizing hormones (LH), Follicle Stimulating Hormone (FSH), Testosterone (T), testicular antioxidative parameters ie Malondialdehyde (MDA), superoxide dismutase (SOD)and the histopathological effects of soft drinks consumption on the testis. Thirty five (35) male wistar rats were employed in this study for seven weeks.Group1 (control) was giving normal feeds and water ad libitum, group2 was administered 1.2ml coca cola drinks,Group3 double dose (2.4ml) coca cola drinks,Gruop4 (0.6ml) bullet drinks while 1.2ml sugar solution was given to group5 including normal feeds and water ad libitum.The results from this study shows significant decrease in superoxide dismutase mean values among the test groups compared with control while in Malondialdehyde there was an increased significantly in group4 administered bullet drinks (13.60µg/mg), group2 mean values administered 1.2ml coca cola drinks was (7.50 µg/mg), group3 administered double dose of 2.4ml Coca Cola drinks daily was (6.60µg/mg) while gruop5 mean values administered 1.2ml sugar solution daily was (5.00 µg/mg) compared with the control group of (2.60 µg/mg) mean significant values of &lt;0.05. There was a significant increase in the mean reproductive hormones mean values among the test groups compared with the control group. except the testosterone mean value in group5 administered sugar solution that has lower value than the control group. Findings from this study have shown the toxicological adverse effect of prolonged consumption of coca cola and bullet soft drinks on testicular pathophysiology and significant increase in male reproductive hormones signaling testicular damaged which can result in infertility among males.

Influence of Product Familiarity on Consumer Preference of Soft Drinks in Coca Cola Beverages Africa in Nakuru East Sub-County Kenya

Influence of Product Familiarity on Consumer Preference of Soft Drinks in Coca Cola Beverages Africa in Nakuru East Sub-County Kenya