Commercial Soft Drinks Research Articles

Development and Validation of HPLC Method for the Simultaneous Determination of Five Food Additives and Caffeine in Soft Drinks.

Box-Behnken design was applied to optimize high performance liquid chromatography (HPLC) conditions for the simultaneous determination of potassium sorbate, sodium benzoate, carmoisine, allura red, ponceau 4R, and caffeine in commercial soft drinks. The experimental variables chosen were pH (6.0–7.0), flow rate (1.0–1.4 mL/min), and mobile phase ratio (85–95% acetate buffer). Resolution values of all peak pairs were used as a response. Stationary phase was Inertsil OctaDecylSilane- (ODS-) 3V reverse phase column (250 × 4.6 mm, 5 μm) dimensions. The detection was performed at 230 nm. Optimal values were found 6.0 pH, 1.0 mL/min flow rate, and 95% mobile phase ratio for the method which was validated by calculating the linearity (r 2 > 0.9962), accuracy (recoveries ≥ 95.75%), precision (intraday variation ≤ 1.923%, interday variation ≤ 1.950%), limits of detection (LODs), and limits of quantification (LOQs) parameters. LODs and LOQs for analytes were in the range of 0.10–0.19 μg/mL and 0.33–0.63 μg/mL, respectively. The proposed method was applied successfully for the simultaneous determination of the mixtures of five food additives and caffeine in soft drinks.

Black Currant (Ribes nigrum L.) and Bilberry (Vaccinium myrtillus L.) Fruit Juices Inhibit Adhesion of Asaia spp.

The aim of the study was to evaluate the activity of high-polyphenolic black currant (Ribes nigrum L.) and bilberry (Vaccinium myrtillus L.) juices against bacterial strains Asaia lannensis and Asaia bogorensis isolated as spoilage of commercial soft drinks. The composition of fruit juices was evaluated using chromatographic techniques HPLC and LC-MS. The adhesion to glass, polystyrene, and polyethylene terephthalate in two different culture media was evaluated by luminometry and the plate count method. The major anthocyanins in the V. myrtillus were petunidin-3-glucoside, malvidin-3-glucoside, cyanidin-3-glucoside, and delphinidin-3-glucoside, while in R. nigrum delphinidin-3-rutinoside and cyanidin-3-rutinoside were detected. The LC-MS analysis showed presence of anthocyanins (delphinidin, cyanidin, petunidin, and malvidin derivatives), phenolic acids (chlorogenic and neochlorogenic acids), flavonols (quercetin-3-glucoside, quercetin-3-rutinoside), and flavanols (procyanidin B2 and procyanidin type A2). Additionally, in the bilberry juice A type procyanidin trimer was detected. The adhesion of Asaia spp. cells depended on the type of medium, carbon sources, and the type of abiotic surfaces. We noted that the adhesion was significantly stronger in minimal medium containing sucrose. The addition of bilberry and black currant juices notably reduced bacterial growth as well as cell adhesion to polyethylene terephthalate surfaces.

Characterization of Carbonated Beverages Associated to Corrosion of Aluminium Packaging

The objectives of this study were to evaluate the characteristics of commercial soft drinks related with the corrosion process of the aluminium packaging and based on that, propose model solutions for future studies of beverage/package interaction and corrosion process of metal packages. Therefore, the pH, acidity, concentration of chlorides and copper in six types of soft drinks were determined, as well as the corrosion potential of the aluminium and the current density corrosion obtained in polarization curves using the beverages as electrolyte. Based on the results obtained, a solution of citric acid (pH = 3) containing chloride (250 mg/kg) and copper ions (250 µg/kg) is proposed. The obtained results are potentially useful for the industry and future studies regarding the interaction process between soft drinks and aluminium cans. Copyright © 2015 John Wiley & Sons, Ltd.

Orange proteomic fingerprinting: From fruit to commercial juices

Combinatorial peptide ligand library technology, coupled to mass spectrometry, has been applied to extensively map the proteome of orange pulp and peel and, via this fingerprinting, to detect its presence in commercial orange juices and drinks. The native and denaturing extraction protocols have captured 1109 orange proteins, as identified by LC–MS/MS. This proteomic map has been searched in an orange concentrate, from a Spanish juice manufacturer, as well as in commercial orange juices and soft drinks. The presence of numerous orange proteins in commercial juices has demonstrated the genuineness of these products, prepared by using orange fruits as original ingredients. However, the low number of identified proteins in sparkling beverages has suggested that they were prepared with scarce amounts of fruit extract, thus imparting lower quality to the final products. These findings not only increase the knowledge of the orange proteome but also present a reliable analytical method to assess quality and genuineness of commercial products.

Single‐Walled Carbon Nanotubes/Au–Mesoporous Silica Janus Nanoparticles as Building Blocks for the Preparation of a Bienzyme Biosensor

AbstractGold–mesoporous silica Janus nanoparticles were prepared through a masking strategy and further employed as building blocks for the preparation of bienzyme biosensors through toposelective immobilization of the corresponding enzymes. The system was evaluated by immobilizing glucose oxidase and horseradish peroxidase on the Au and mesoporous silica faces, respectively. The anisotropic nanoparticles were deposited on glassy carbon electrodes coated with single‐walled carbon nanotubes in order to construct an amperometric biosensor for glucose detection. The enzymatic electrode showed excellent electroanalytical performance with a fast response in about 6 s, a linear range of 490 nm–600 μm, a high sensitivity of 4.3 mA M−1 , and a low detection limit of 360 nm for glucose. This biosensor was successfully employed to determine the content of this monosaccharide in commercial soft drink samples.

0175 : Acute sugary drink induces micro- and macrovascular dysfunction even in healthy young human: a randomized cross-over study

Overconsumption of sugary drinks has recently been implicated in the pathogenesis of cardiovascular disease. Our objective was to elucidate acute hemodynamic and nitric oxide (NO)- related micro- and macrovascular responses to the ingestion of a commercial sugary drink containing sucrose or tap water with or without sucrose at a similar concentration to that found in commercial soft drinks. In a randomized cross-over study design, 12 young healthy males ingested 600ml of the 1) commercial sugary drink (Solo Lemon®, Schweppes, Australia) containing 72,4g of sucrose (SD), 2) tap water with dissolved 72,4g of sucrose (TWS) and 3) tap water (TW). Blood glucose, blood pressure and heart rate were monitored during the protocol. Additionally, vascular endothelial function testing was performed during the blood glycaemia peak, 15min after drink ingestion, including NO microvascular (cutaneous blood flow measured by laser Speckle contrast imaging in response to iontophoresis of acetylcholine and sodium nitroprusside), and macrovascular reactivity (flow-mediated dilation and nitrate-mediated dilation). Blood glucose increased significantly and by a similar magnitude during SD and TWS compared with baseline measure and the TW trial. SD, TWS and TW did not increase blood pressure during the various trials, and heart rate did not change, except at the end of TWS testing. Micro- and macrovascular endothelial function after SD were compromised compared to TW. Unpredictably, TWS induced only macrovascular dysfunction, with no changes in microvascular function compared to SD. Smooth muscle cell function was unaltered, independent of drinks. Collectively, the results demonstrated that SD-induced acute hyperglycemia can lead to NO-related endothelial dysfunction in micro- as well as in macrovascular beds. However, since TW with the same dose of sucrose compared with SD induced only macrovascular dysfunction, the effects of other ingredients (food acids, preservative, flavor…) present in SD on microcirculation can be questioned.

Bioactive molecules as authenticity markers of Italian Chinotto (Citrus × myrtifolia) fruits and beverages

Chinotto (Citrus×myrtifolia) is a uncommon fruit belonging to the Citrus genus, mainly cultivated in small areas of the Italian territory, where the main use concerns the eponymous drink, marketed with the name of “Chinotto”. The lack of information about this fruit highlights the usefulness of nutraceutical compound characterization, as well as the need to identify genuineness markers in derived commercial products.An analytical strategy based on SPE-HPLC-F was developed to identify and quantify different bioactive compounds in Chinotto (Citrus×myrtifolia) fruits and commercial beverages. The method was fully validated and successfully applied to the analysis of nutraceutical compounds in Chinotto fruits of Italian origin and in some Chinotto-based beverages, granting reliable and consistent data. The obtained results provided preliminary key information about the bioactive profiling of Citrus×myrtifolia and proved the suitability of the selected compounds as authenticity markers of derived commercial soft drinks.

Butanol Production from Leftover Beverages and Sport Drinks

The aim of this paper is twofold: (1) to identify an alternative disposal process for the industry of high-sugar-content beverages (HSCBs) and (2) to contribute to the study of butanol production from non-edible feedstocks. HSCBs were used as a renewable feedstock to produce butanol by Clostridium acetobutylicum DSM 792. Four types of commercial beverages were investigated: fruit juices (pineapple and pear), syrups (lemon and almond), soft drinks, and a sport drink. They contained high levels of sugar—between 50 and 1,000 g/L—mainly glucose, fructose, and sucrose. These sugars were also tested individually and in a mixture. The batch fermentation tests were characterized in terms of metabolite and cell production, and sugar conversion. C. acetobutylicum was able to grow on HSCBs supplemented with yeast extract and minerals. The tests on the sugars (alone or mixed) highlighted the predisposition of C. acetobutylicum to metabolize them and to produce butanol. The production rate of butanol (rBMAX) increased in the following order: glucose, fructose, and sucrose. The HSCB pre-hydrolysis improved the fermentation performance in terms of solvent production and sugar conversion (almost 100 %) because sucrose has been hydrolyzed. Under optimized conditions the butanol concentration and yield were—13.3 g/L, 0.16 g/g for pineapple juice; 12.8 g/L, 0.14 g/g for pear juice; 13.2 g/L, 0.19 g/g for lemon syrup; 13.8 g/L, 0.14 g/g for almond syrup; 13–14 g/L, 0.17–0.18 g/g for commercial soft drinks, and 5.9 g/L, 0.11 g/g for sport drinks. Among the beverages tested, the sport drinks gave the maximum butanol production rate of 12 g/L h.

Determination of synthetic food dyes in commercial soft drinks by TLC and ion-pair HPLC

Synthetic food colourings were analyzed on commercial carbonated orange and grape soft drinks produced in Ceará State, Brazil. Tartrazine (E102), Amaranth (E123), Sunset Yellow (E110) and Brilliant Blue (E133) were extracted from soft drinks using C18 SPE and identified by thin layer chromatography (TLC), this method was used to confirm the composition of food colouring in soft drinks stated on label. The concentration of food colouring in soft drink was determined by ion-pair high performance liquid chromatography with photodiode array detection. The results obtained with the samples confirm that the identification and quantification methods are recommended for quality control of the synthetic colours in soft drinks, as well as to determine whether the levels and lables complies with the recommendations of food dyes legislation.

Graphene–polyamidoamine dendrimer–Pt nanoparticles hybrid nanomaterial for the preparation of mediatorless enzyme biosensor

A novel inorganic–organic hybrid nanomaterial was prepared by anchoring (3-glycidyloxypropyl)trimethoxysilane at the surface of graphene oxide, further cross-linking with polyamidoamine G-4 dendrimer, and final decoration with platinum nanoparticles. A glassy carbon electrode was coated with this hybrid nanomaterial and then used as support for the covalent immobilization of glucose oxidase. This enzyme electrode was employed to construct a mediatorless glucose amperometric biosensor. The resulting biosensor exhibited good electrocatalytical activity for the oxidation of the H2O2 produced by the enzyme catalyzed reaction, being able to detect glucose when poised at +400mV. The biosensor showed a wide linear response to glucose ranging from 10μM to 8.1mM, high sensitivity of 24.6mA/Mcm2 and low detection limit of 0.8μM. The biosensor was successfully tested for the quantification of glucose in samples of commercial soft drinks.

Rapid analysis of glucose, fructose and sucrose contents of commercial soft drinks using Raman spectroscopy

The objective of this study was to quantify glucose, fructose, and sucrose in commercial soft drinks by Raman spectroscopy as a fast and low-cost technique. For the calibration, dilutions in the range of 0–12% (w/w) were prepared in water for each of glucose, fructose, and sucrose. The Raman spectrum for each dilution was obtained. Calibration models were formed and curves were plotted by using the full spectrum of Raman data. The partial least squares (PLS) regression method was used to carry out the spectroscopic data analysis. The contents of the sugars in the soft drinks were predicted depending upon the calibration models by PLS. The slope of regression values of glucose, fructose, and sucrose were 0.967, 0.992, and 1.008 and the coefficient of determination (R2) values were 0.913, 0.998 and 0.993 for validation, respectively. A high-performance liquid chromatography (HPLC) method was used to verify the efficiency of the Raman method. The coefficient of determination values between the HPLC and the predicted values of glucose, fructose and sucrose were determined as 0.913, 0.968 and 0.910, respectively. The results of this work provide a rapid method for evaluating the quantitative analysis of glucose, fructose, and sucrose in soft drinks.

Commercial Bakery, Fast-Food, and Soft Drink Consumption and Quality of Life in the SUN Project

Objective: Few studies have related nutritional factors with quality of life in healthy populations. Our aim was to analyze the relationship between commercial bakery, fast food or soft drinks consumption and mental and physical quality of life. Study Design: This analysis included 8335 participants from the Seguimiento Universidad de Navarra (SUN) Project (a multipurpose, dynamic cohort). Methods: The consumption of commercial bakery, fast food and soft drinks was assessed through a validated food-frequency questionnaire at baseline. Quality of life was measured after 4 years of follow-up with the Short-Form 36 (SF-36) Health Survey. Generalized Linear Models were fit to assess the regression coefficients (b) and their 95% confidence intervals (95% CI) for the association between commercial bakery, fast food and soft drinks consumption and each domain and the two standardized measures of the SF-36. Results: As compared to the participants in the lowest quintile of consumption, those participants in the highest quintile of consumption of commercial bakery, fast food and soft drinks showed a score significantly lower (>2 points) for vitality (b = -2.14, 95% CI = -3.31 to -0.96), role emotional (b = -2.23, 95% CI = -4.33 to -0.13), and role physical (b = -2.31, 95% IC = -4.26 to -0.36) domains with statistically significant dose-response relationships (p for trend < 0.05). When the food groups were analysed separately, significant inverse associations were found only for commercial bakery and fast-food consumption. Conclusions: The results suggest that high consumption of commercial bakery, fast-food and soft drinks at baseline was associated with worse scores on self-perceived quality of life. This association was stronger for the mental domains of the SF-36.

Formation of 4(5)-Methylimidazole and Its Precursors, α-Dicarbonyl Compounds, in Maillard Model Systems

Glyoxal, methylglyoxal, and diacetyl formed from sucrose alone and from a D-glucose/ammonia Maillard model system were analyzed by gas chromatography. They are known as precursors of 4(5)-methylimidazole (MI). Glyoxal and methylglyoxal formed more in acidic conditions than in basic conditions, whereas diacetyl formed the most at the highest basic condition of pH 12. Glyoxal formation from sucrose ranged from 0.33 to 32.90 μg/g under four different time and temperature conditions. Amounts of glyoxal, methylglyoxal, and diacetyl formed in Maillard model systems ranged from 2.98 to 46.12 μg/mL, from 8.27 to 156.61 μg/mL, and from 14.94 to 1588.45 μg/mL, respectively. 4(5)-MI formation in the same model systems ranged from 28.56 to 1269.71 μg/mL. Addition of sodium sulfite reduced formation of these chemicals significantly. Total α-dicarbonyl compounds in 12 commercial soft drinks ranged from 5.75 to 50.72 μg/mL. 4(5)-MI was found in levels ranging from 1.76 to 28.11 ng/mL in 10 commercial soft drinks.

Microemulsion electrokinetic chromatography for analysis of phthalates in soft drinks

Microemulsion electrokinetic chromatography (MEEKC) is proposed for analysis of di-n-butyl phthalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP) in soft drinks. However, the instability of microemulsion is a critical issue. In this research, a novel material, Pluronic® F-127, which has the properties of polymer and surfactant, was added for stabilizing the microemulsion in the MEEKC system. Our data demonstrate that the presence of Pluronic® F-127 (0.05–0.30%) also helps enhance resolution of highly hydrophobic compounds, DBP and DEHP. The electrokinetic injection of sodium dodecyl sulphate (SDS) including sample (−10kV, 20s) was introduced in this MEEKC system and this yielded about 25-fold sensitivity enhancement compared with hydrodynamic injection (1psi, 10s). During method validation, calibration curves were linear (r⩾0.99), within a range of 75–500ng/mL for DBP and 150–1000ng/mL for DEHP. As the precision and accuracy assays, absolute values of relative standard deviation (RSD) and relative error (RE) in intraday (n=3) and interday (n=5) observations were less than 4.93%. This method was further applied for analyzing six commercial soft drinks and one was found containing 453.67ng/mL of DEHP. This method is considered feasible for serving as a tool for analysis of highly hydrophobic molecules.

Fabrication of β-cyclodextrin-coated poly (diallyldimethylammonium chloride)-functionalized graphene composite film modified glassy carbon-rotating disk electrode and its application for simultaneous electrochemical determination colorants of sunset yellow and tartrazine

We proposed a green and facile approach for the synthesis of β-cyclodextrin-coated poly(diallyldimethylammonium chloride)-functionalized graphene composite film (β-CD-PDDA-Gr) by using l-ascorbic acid (l-AA) as the reducing agent at room temperature. The β-CD-PDDA-Gr composite film modified glassy carbon-rotating disk electrode (GC-RDE) was then developed for the sensitive simultaneous determination of two synthetic food colorants: sunset yellow (SY) and tartrazine (TT). By cyclic voltammetry (CV), the peak currents of SY and TT increased obviously on the developed electrochemical sensor. The kinetic parameters, such as diffusion coefficient D and standard heterogeneous rate constant kb, were estimated by linear sweep voltammetry (LSV). Under the optimal conditions, the differential pulse voltammetry (DPV) signals of SY and TT on the β-CD-PDDA-Gr modified GC-RDE were significantly enhanced. The enhanced anodic peak currents represented the excellent analytical performance of simultaneous detection of SY and TT in the range of 5.0×10−8 to 2.0×10−5molL−1, with a low limit of detection (LOD) of 1.25×10−8molL−1 for SY and 1.43×10−8molL−1 for TT (SN−1=3). This proposed method displayed outstanding selectivity, good stability and acceptable repeatability and reproducibility, and also has been used to simultaneously determine SY and TT in some commercial soft drinks with satisfactory results. The obtained results were compared to HPLC of analysis for those two colorants and no significant differences were found. By the treatment of the experimental data, the electrochemical reaction mechanisms of SY and TT both involved a one-electron-one-proton-transfer process.

Hybrid E‐Tongue for the Evaluation of Sweetness and Bitterness of Soft Drinks Fortified with Epigallocatechin Gallate

AbstractA home‐made hybrid electronic tongue was set up, validated and applied to discriminate soft drinks fortified with plant extracts of green tea. The e‐tongue consists of a flow injection system equipped with two electrochemical and one optical sensors. Different formulations of soft drinks composed of glucose and epigallocatechin gallate were then discriminated by principal component analysis. Furthermore, two partial least squares regression models were developed to estimate the “sweetness” (r2 of 0.992) and “bitterness” (r2 of 0.993) of the model solutions and commercial soft drinks, before and after their fortification with epigallocatechin gallate.

Presence of Yellow 6, an Artificial Colour Additive in Orange Juice

Soft drinks and orange juices are very popular all over the world including Bangladesh. Yellow 6 (Disodium 6-hydroxy-5-(4-sulfophenyl) azo-2-naphthalenesulfonate) was used in food and drinks as color additives earlier but due to its adverse effects on human health, yellow 6 has been banned in many countries. However, this harmful color additive yellow 6 is being used in commercial orange drinks in Bangladesh. Ten commercial brand yellow colored soft drinks and juices were analyzed to find out the presence of yellow 6. Juice prepared from fresh fruits was used as control. The UV-visible absorption maxima of yellow 6 is 429 nm. The amount of yellow 6 in commercial brands and fresh orange juices was determined by UV-visible spectrophotometer. Out of ten samples, seven juice samples were found to contain yellow 6 in the range of 0.83-1.66 mg/mL. Fresh juice did not show any absorption at 429 nm. This is an easy and cost effective method to assess the presence of yellow 6 in orange juice and the method can be used for other food stuffs. DOI: http://dx.doi.org/10.3329/jbcs.v25i1.11778 Journal of Bangladesh Chemical Society, Vol. 25(1), 80-86, 2012

Rapid quantitative method for total brominated vegetable oil in soft drinks using ion chromatography

A simple, quantitative and rapid method for total brominated vegetable oil (BVO) using ion chromatography (IC) with suppressed conductivity detection was developed and successfully applied to soft drinks with results expressed as inorganic bromide anion. The procedure involves extraction of BVO with diethyl ether and treatment with zinc dust in a solution of acetic acid, giving recoveries ranging between 92.5 and 98.5%. The calibration curves obtained were linear with correlation coefficients (r 2) of 0.998, a coefficient of variation (CV) of less than 5% and limit of detection (LOD) and limit of quantification (LOQ) of 250 and 750 µg l−1, respectively. The method was successfully applied to the determination of BVO in several commercial soft drinks which were found to contain BVO in the range 1.8–14.510 mg l−1. The method has less sources of error compared to previously published methods.

One-step electrochemical approach for the preparation of graphene wrapped-phosphotungstic acid hybrid and its application for simultaneous determination of sunset yellow and tartrazine

We have demonstrated a one-step and effective electrochemical method to prepare graphene (GN) layer-wrapped phosphotungstic acid (PTA) hybrid on the surface of glassy carbon electrode (GCE) using graphene as an electron transfer mediator. The PTA coupled with graphene provides good selectivity and high sensitivity for the simultaneous determination of two synthetic food colorants, sunset yellow and tartrazine, exhibiting as well-defined oxidation peaks in differential pulse voltammetry with a peak potential separation of ca. 260mV. The detection limit was found to be 0.5μgL−1 for sunset yellow and 30.0μgL−1 for tartrazine. The interference of some common food additives was studied and it was concluded that application of this method for the determination of sunset yellow and tartrazine in several commercial soft drink samples led to satisfactory results. This study provides useful further evidences for the development of portable sensors for food additives.

Stability of rebaudioside A under acidic conditions and its degradation products

Stability of rebaudioside A, a sweet component of Stevia rebaudiana was studied covering a typical pH range 2.8–4.2 that simulated both relevant and extreme beverage storage conditions. Thus, rebaudioside A was evaluated in mock beverage solutions by simulating formulations used in commercial cola soft drinks (pH 2.8 and pH 3.2), lemon–lime soft drinks (pH 3.8), and root beer soft drinks (pH 4.2) but lacking the flavor components. The mock beverage samples, formulated at ~500mg/l were subjected to various temperature conditions (5, 20, 30, and 40°C) for 26-weeks at each pH. Samples were analyzed at scheduled intervals throughout the 26-week period for rebaudioside A, its known impurities and degradation products. Experimental results indicated that rebaudioside A yielded six minor degradation compounds whose structural characterization was performed on the basis of 1D (1H, 13C) and 2D (COSY, HSQC, HMBC) NMR, HRMS, MS/MS spectral data as well as enzymatic and acid hydrolysis studies.