Drink Products Research Articles

Prospective Health Outcomes of Sugar-Sweetened Beverage Consumption Patterns Associated with Sociodemographic and Ethnic Factors among Chinese Adults

Background: The consumption rate of artificially sweetened beverages, 100% fruit juices, and soft drink products has been proliferating since the 1980s among the Chinese population. Sugar-sweetened beverages (SSBs) prevalence and high intake of SSBs are associated with several noncommunicable chronic diseases (NCDs). This trend presents a serious public health threat to the Chinese population. Purpose: The present cross-sectional study examined the association between added sugar-sweetened beverage consumption patterns and prospective adverse health outcomes among Chinese sociodemographic and ethnic groups. Methods: The study population of 662 male and female adults partook in the study. The study cohort was randomly drawn from four Chinese cities in three provinces. Participants responded to an adapted cross-sectional self-administered paper-and-pencil 24-hour dietary intake recall protocol questionnaire, including 23 closed-ended questions on the type and frequency of the beverage consumed, sociodemographic characteristics, and ethnic group affiliation. A t-test was conducted to analyze the interactions between the parametric variables and Chi-square analyses were performed to determine interactions between the nonparametric variables. Results: The consumption frequency of sugar-sweetened beverages at least once/day was examined. For all respondents, water consumption was employed as a benchmark for a healthy beverage compared to all other sugar-sweetened beverage consumption. Findings suggest that water was the most frequently consumed beverage with the highest rate of intake (53.17%) compared to sugar-sweetened beverages consumption Regarding ethnicity, Han's water consumption was reported at (67.94%) compared to sugar-sweetened beverage consumption combined at (32.06%). Concerning Huis, water consumption was (60.56%) contrasted with sugar-sweetened beverage consumption of (39.44%). Hans were more likely to consume both water and sugar-sweetened beverages compared to Hui participants. Males' water consumption rate was at (66.74%) juxtaposed with sugar-sweetened beverage consumption of (36.26%). Females' water consumption rate was (66.51%) contrasted with a sugar-sweetened beverage consumption rate of (39.44%). There were no significant differences in the water and sugar-sweetened beverages between men and women. Married respondents' water consumption was (65.44%) compared to sugar-sweetened beverage consumption rate (34.55%). Regarding marital status, the single respondents' water consumption was (64.89%) compared to sugar-sweetened beverage consumption of (33.49%). There were no significant differences in water and sugar-sweetened beverage consumption between the marital status groups. Conclusions: There is a need to introduce short-term and long-term strategies to curtail sugar-sweetened beverage consumption through excise taxes, making water more readily accessible in public schools, and launching a public health education campaign aimed at the health risks associated with added sugar-sweetened beverage consumption.

Analisis Optimalisasi Produksi Dengan Linear Programming Melalui Metode Simpleks (Studi Kasus UMKM Aqisa Rumah Rosella Surabaya)

The simplex method is a method used to solve linear programming problems with repeated (repeated) calculations done many times to reach an optimal solution. To solve linear programming problems, it is necessary to determine the constraints and inequalities contained in the linear program. The simplex method can solve linear programming problems involving many inequalities and many variables. This study aims to optimize the production of rosella flower tea drinks and rosella flower syrup at UMKM Aqisa Rumah Rosella Surabaya. This study is a literature study, namely a literature study by examining books, journals and reports that are relevant to the field under study. The steps for optimizing production results include: (1) observation, (2) data collection, (3) mathematical modeling, (4) optimizing production results using the simplex method, (5) optimizing production results using POM-QM. The results of simplex linear program calculations using the POM-QM application, in order to get maximum profit, UMKM Aqisa Rumah Rosella needs to increase production of rosella tea drinks to 35 bottles per day and for rosella syrup it is necessary to reduce production to 5 bottles per day. With a total profit of IDR 142,500. Profits earned increased by 5%

Oral Chagas Disease in Colombia-Confirmed and Suspected Routes of Transmission.

Chagas disease (CD) remains endemic throughout many regions of Colombia despite implementing decades of vector control strategies in several departments. Some regions have had a significant decrease in vectorial transmission, but the oral ingestion of Trypanosoma cruzi through consumption of contaminated food and drink products is increasingly described. This form of transmission has important public health relevance in Colombia due to an increase in reported acute CD cases and clinical manifestations that often lead to significant morbidity and mortality. Oral CD in Colombia has been associated with the consumption of contaminated fruit juices, such as palm wine, sugar cane, or tangerine juice and water for consumption, or contaminated surfaces where food has been prepared. Another interesting route of oral transmission includes ingestion of unbeknownst infected armadillos' blood, which is related to a traditional medicine practice in Colombia. Some earlier reports have also implemented consumption of infected bush meat as a source, but this is still being debated. Within the Amazon Basin, oral transmission is now considered the principal cause of acute CD in these regions. Furthermore, new cases of acute CD are now being seen in departments where CD has not been documented, and triatomine vectors are not naturally found, thus raising suspicion for oral transmission. The oral CD could also be considered a food-borne zoonosis, and odoriferous didelphid secretions have been implemented in contaminating the human dwelling environment, increasing the risk of consumption of infectious metacyclic trypomastigotes. In this article, we will discuss the complex transmission dynamics of oral CD in Colombia and further examine the unique clinical manifestations of this route of infection. New insights into the oral transmission of Trypanosoma cruzi are being discovered in Colombia, which can help bring increased awareness and a better understanding of this neglected tropical disease to reduce the burden of CD throughout Latin America.

ТЕХНОЛОГИЯ РАСТВОРИМЫХ ЧАЙНЫХ НАПИТКОВ ИЗ ЛИСТЬЕВ ОБЛЕПИХИ

The article presents the results of a literary search on tea production from the time of Lu Yu to the present day. The analysis of the results of patent research in the field of extraction of plant raw materials is carried out. The results of studies on the production of soluble tea drinks from sea buckthorn leaves, which are a by-product of processing, are presented. The possibility of using combined methods for obtaining extracts from sea buckthorn leaves of the Selenga ecotype is considered. The optimal technological parameters of the extraction, concentration and drying processes of sea buckthorn raw materials were determined experimentally. The technology and the project of the technological structure for the production of instant tea drinks from sea buckthorn leaves have been developed. The technology was tested in the experimental workshop of the industrial partner LLC "Small Innovative Enterprise "BaikalEkoProdukt" and recommended for implementation at sea buckthorn processing plants.

Halal Symbols in Muslim Community Businesses

This article discusses halal symbols in the Muslim religion; Muslims use halal as a guide for purchasing food and drink products. The article discusses especially the background of the existence of the halal logo, state regulations and the awareness of the Muslim community. Following results given in selected positions of the literature of the subject the authors come to the following theses and conclusions: the obligation to carry out halal certification has been regulated by Law Number 33 of 2014 and Government Regulation Number 39 of 2021. In implementing the program this has been done in 38 provinces of Indonesia. The existence of the halal logo obligation aims to guarantee consumer protection for purchased goods, especially in Muslim communities.

ANALYSIS OF CONSUMPTION OF ENERGY DRINKS AMONG TEENS IN BUKHARA REGION

Today, energy drinks have become a popular bad habit. However, with the increase in production and circulation of tonic drinks, they have become widely consumed among teenagers. The main consumers are young people aged 18-35 years. The safety of using such drinks has not yet been determined, which requires further research. To date, many scientific works devoted to energy have been carried out and published. This problem does not lose popularity both among young people and among doctors, parents, and teachers. Scientific articles describe the composition of the most common energy drinks. This study showed that of the energy drinks, it is “BURN” that contains the largest amount of caffeine, and therefore requires greater caution in use. The negative impact of energy drinks on the human body has been proven by medicine, and people who consume energy drinks should be aware of the consequences of excessive consumption of them.

Intensification of the production of a plant-based probiotic drink

The quality of the finished probiotic drink is closely related to the completeness and intensity of the fermentation process of lactic acid bacteria in the plant environment of the drink. As part of our research, ways to intensify the fermentation process are proposed due to the additional introduction of vegetable protein and curcumin into the oat drink. The activity of the fermentation process was assessed by the accumulation of biomass, the results of the titrated acidity assessment, the antioxidant properties of probiotic drinks, and the number of probiotic microorganisms. The research results showed that the introduction of additional vegetable protein and curcumin activates the accumulation of microbial biomass by an average of 15-85%, lactic acid – by 40-69% and 5.9 – 12%, respectively, increases antioxidant activity by an average of 2.2 – 6.7%, the increase in protozoan Paramecium Caudatum is when introduced into protein samples – 71.8-74.4%, curcumin – 3.1-22.8%. Thus, it was found that an additional increase in the protein component of the nutrient medium of a vegetable drink and the introduction of curcumin have a stimulating effect on biotechnological processes and are promising in the production of probiotic drinks.

Characteristics of secondary dairy raw material obtained during dairy processing

This study focuses on by-products of dairy processing and the effectively utilization to reduce environmental problems. The existing traditional technology of producing sour cream, butter, natural cheeses and cottage cheese receives huge amount of by-products such as skim milk, buttermilk and whey is called “secondary dairy raw material”. Enzymatic hydrolysis of kappa-casein is the particular process that starts the coagulation of milk and the casein micelles’ characteristics change and become unstable and begin to combine. A 3-dimensional network of casein micelles eventually emerges as aggregation continues. The amount of nutrients and the chemical elements to be taken into consideration for further processing would lower the cost of manufacturing and increase corporate profit, according to tests conducted on the samples’ protein, lactose content, titratable acidity, and pH. It could be used as a product for functional purpose and processing of whey and the production of whey drinks which has dietary and therapeutic nutrition. They can significantly increase the biological value of nutrition and due to lipotropic and antioxidant components (phospholipids, choline, leucine, vitamin E and other substances) mitigate the manifestation of latent forms of vitamin deficiency. Therefore, whey should be more fully processed for food purposes.

Evaluation of the plant antioxidant effect on biotechnological processes of production and properties of fermented milk drinks

The purpose of this study is to evaluate the effect of flavonol dihydroquercetin in its original and modified form on the development of starter cultures of microorganisms and the formation of functional properties of ready–made fermented milk drinks. The addition of a plant antioxidant to the composition of fermented dairy products may allow the formation of new functional properties, in particular antioxidant ones. Nevertheless, the potential antimicrobial activity of dihydroquercetin determines the need to find an effective dosage to preserve the initial probiotic properties of the product. To achieve the purpose of the study, the biomass growth of microorganisms of the starter culture was monitored using a personal assay bioreactor, the number of probiotic microorganisms and antioxidant activity were determined by the DPPH method in the finished product. The results showed the possibility of obtaining dairy products with a complex of probiotic and antioxidant properties. At the same time, a dose-dependent effect of dihydroquercetin effect in its original form on the development of cultures of probiotic microorganisms was established. The use of a dosage of 0.1% had a negative effect on the formation of the functional properties of the finished drink. The use of a modified form of the antioxidant made it possible to minimize its inhibitory effect on lactic acid microorganisms, preserve probiotic and form pronounced antioxidant properties of the finished drink.

Эффективность применения ферментных препаратов при водной экстракции фенольных веществ из листьев зеленого чая

A study was conducted to obtain green tea extract using enzyme preparations of various substrate specificities. In the experiments, we used crushed green tea leaves of the Greenfield Flying Dragon variety with different degrees of grinding: coarse grinding, which included particles with a size of 56.4% passing through a Ø 1 mm sieve, and fine grinding, which included particles with a size of 100% passing through a Ø 1 mm sieve and 75% passing through a Ø 0.25 mm sieve. It was found that the yield of phenolic substances from coarse and fine grinding differs slightly but depends on the hydromodule. To obtain aqueous extracts of green tea with a high content of phenolic substances, it is recommended to use a hydro modulus of 1:20. To assess the effectiveness of enzyme preparations on the yield of phenolic substances, enzyme preparations of different substrate specificity were used: cellulolytic action – CelloLux-A, Viscoferm; proteolytic action – Vegazym M, Fructozym P6-L, Fructozym BE, Fructozym MA, Fructozym Press, Pectinex Ultro; proteolytic action – Protosubtilin G3x, Destizym Protocid Extra. The effectiveness of the enzyme preparation was assessed relative to the control sample (without adding the enzyme preparation) and expressed in %. As a result, it was found that of all the analyzed enzyme preparations, CelloLux-A has the greatest effect on the yield of phenolic substances and increases the yield of phenolic substances by 40–96%. To determine the optimal modes for the extraction of phenolic substances: temperature, duration, and dose of application of CelloLux-A, the method used a full factorial experiment (FFE 23) and the "steep" ascent method. As a result, a mode for obtaining green tea extract was determined that ensures the concentration of phenolic substances in the extract in the amount of 988 mg/dm3: temperature 60°C, duration – 1 hour, dose of CelloLux-A – 0.09% by weight of green tea leaves. Green tea leaf extract can be used by many sectors of the food industry as a source of biologically active substances in the production of functional foods and drinks.

Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities

Privileges of Food Dehydrator-Based Processing in Egg Tea Drinks Production and Qualities

The Circular Economy of Herbal Beverage Products and Their Physicochemical Characteristics

The circular economy seeks to maximize resource utility while enhancing waste materials’ added value. Herbal beverages are derived from biopharmaceutical plants, commonly using ginger, cardamom, turmeric, aromatic ginger or lesser galangal, and curcuma. This study had two primary objectives: (1) to analyze the physicochemical characteristics of instant ginger, instant turmeric, and instant ginger beverages, and (2) to enhance the economic value of production waste by converting it into liquid organic fertilizer (POC). The research was conducted at the small and medium enterprise “AIG Bunda Nisa” in Semarang Regency, Indonesia. Physicochemical characteristics were assessed through proximate analysis, and the quality of the POC was evaluated based on the standards set by the Indonesian Ministry of Agriculture (No.216/KPTS/SR.310/M/4/2019). The findings revealed that waste from the production of instant herbal drinks can be effectively repurposed as POC. The analysis showed that instant ginger beverages have higher ash and carbohydrate content than fresh ginger but lower total fat and protein content. Additionally, instant ginger beverages’ caloric value and carbohydrate content are higher than fresh ginger. Conversely, instant ginger’s protein content is lower than fresh ginger’s. In the case of turmeric, the ash, total fat, moisture, and protein content in fresh turmeric were lower than in instant turmeric beverages.

Gender analysis of participation in ginger processing among farmers in Kaduna State Nigeria

The level of involvement of different gender groups in agricultural production has become an issue of global interest in recent times. This study estimated the levels of participation; the determinants of the level of participation, and constraints to participation in ginger processing by different gender groups in southern Kaduna State, Nigeria. A set of structured and pre-tested questionnaires was used to elicit data from 240 respondents selected through purposive and multi-stage sampling. Descriptive and inferential statistics were used to analyse the data. Results obtained indicate that women and youths were more actively involved in ginger processing compared to men. Women had the highest level of participation in many ginger processing activities including washing fresh rhizomes, carrying in and out of rhizomes during drying, sorting before bagging, grinding dried ginger to powder, and production of ginger drinks. Youths excelled in the manual splitting of ginger rhizomes, bagging, carrying dried ginger to store, and carrying split dry ginger to the market. Men were most active in operating ginger-splitting machines. Exponential the lead equation for the level of participation in ginger processing indicated that sex, years of farming experience, farm size, contact with extension agent, and membership of cooperative society of the respondents were the determinants. Lack of washing equipment, fluctuating prices, and insecurity were the most important constraints. These should serve as critical drivers that should be targeted in a bid to promote ginger processing in the study area. Such efforts should prioritize men while taking into account the various roles played by different gender groups.

The Effect of Tiktok Live Streaming on Consumer Purchase Intention and Gift Giving Intention on Slinkywhite Collagen Drink Products

E-commerce live streaming is a form of business model that sells goods or services directly to consumers through live broadcasts on e-commerce platforms or social media. This study aims to examine the effect of e-commerce live streaming in the Tiktok application on purchase intention and consumer gift giving on Slinkywhite collagen drink products. This study uses a quantitative method by distributing questionnaires with a sample size of 91 people. The analysis method used is Partial Least Square (PLS). Based on the research results, telepresence, guidance shopping, and metavoicing variables have a positive effect on purchase intention and gift giving intention mediated by swift guanxi, while flow variables have no effect on purchase intention and gift giving intention.

Penentu Utama Keputusan Pembelian: Evaluasi Kualitas Produk dan Daya Tarik Visual Kemasan Minuman

In an increasingly competitive business, companies must be able to understand what factors will influence the decision to buy. This study intends to analyze the role of packaging quality and design on the decision to buy Fatigon Hydro isotonic drinks among 100 respondents in Surabaya City. The study involved purposive sampling method to select respondents who have sufficient experience and understanding of Fatigon Hydro isotonic drink products. The study utilized quantitative methods. Statistical analysis, including regression, was used to evaluate the influence between product quality and design on packaging with the decision to purchase. The results showed that the design on the packaging contributed positively to the decision-making. In addition, consumers tend to give high value to products that are considered good quality or in accordance with consumer desires.

Exploring the impact of wild Northern Kazakhstan raw material juices on the chemical composition of whey drinks

In deep processing technologies whey is a more "valuable" product than cheese, cottage cheese. Even though whey has a low energy value among dairy products, it is at the same time very valuable biologically. Recently, the consumption of berries has increased markedly everywhere. This growth is explained by the growing attention of the population to health and the appearance on the market of many canned products "saturated with berries". In addition, there are many scientific studies concerning the composition of biologically active components in the composition of berries. Thus, scientific developments to produce new foods enriched with berries are of crucial importance for berry producers, food processors and consumers. The scientific novelty of this study is to investigate the possibility of using wild plant raw materials of Northern Kazakhstan (chokeberry and saskatoon berry) in milk beverages’ technology, that will be described for the first time. This berries despite their rich chemical composition, are rarely used in the food industry. The study describes the nutritional value and chemical composition of whey drinks enriched with juice from saskatoon berries, black chokeberry. In our study it is proposed thermosaltic coagulation as a primary treatment for whey. The comparative analyses of natural whey and treated one shows the expediency and benefit of using thermosaltic coagulation. At the same time, juices from wild berries increase the biological and nutritional value of whey drinks Thus, the described advantages are confirmed with assays and confirm the expediency of using this combined technology in the production of drinks from whey with berry juices. The obtained research results will be used to develop a new technology to produce juice drinks based on whey and will also be described in a patent for a utility model for the production of beverages from whey

SWEETENERS: CLASSIFICATION, PROPERTIES, APPLICATION IN THE TECHNOLOGY OF SOFT DRINKS

Due to healthy eating trends, the needs of diabetics, and economic advantages, the production of sweeteners, their range, and the range of beverages containing them are constantly expanding. At the same time, there are difficulties associated with the necessary selection of sweetening agents to solve specific problems. The data of modern scientific literature on the technological aspects of the use of sweeteners in the production of soft drinks are summarized and their choice for obtaining drinks of the corresponding functional direction is substantiated. All sweeteners can be divided into six groups: sugars, sweeteners (sweet alcohols), synthetic sweeteners, natural sweeteners, natural sugary products, and sugary products derived from starch or sugar. The main properties of various sweeteners are compared: sweetness factor, caloric content, glycemic index. The potential adverse effects that may occur when consuming beverages prepared with their use are analyzed. Natural sugary products are generally less sweet than sugar, while artificial sweeteners have a higher sweetness than sucrose. However, the risks and disadvantages of synthetic sweeteners outweigh the benefits of their use. In this regard, it is advisable to reduce or completely eliminate the consumption of food products containing sweeteners from the human diet. On the other hand, natural sources of sweeteners should be used to eliminate the negative effects associated with sugar consumption. When choosing sweeteners for functional beverages, many criteria are taken into account: sweetness factor, caloric content, effect on blood insulin levels (glycemic index), effect on the human digestive system, effect on dental health, and allowable daily intake. For the widespread introduction of natural sweeteners into beverage formulations, detailed research into how they are processed and used on an industrial scale is required.

COMMUNITY EMPOWERMENT IN THE USE OF HERBAL PLANTS TO IMPROVE THE IMMUNE SYSTEM IN SIMO ANGIN-ANGIN VILLAGE, WONOAYU DISTRICT, SIDOARJO REGENCY

Medical plants that have uses or properties in health treatment. Currently, the use of Indonesian herbal plants is only limited to being used as cooking spices and has not been optimally used as medicine to increase the body's endurance. The aim of this community service activity is as an effort to prevent disease by increasing the body's immunity after the Covid-19 pandemic. The method applied in this community service activity is community empowerment in the use of herbal plants to improve the immune system in Simo Angin - Angin village, Wonoayu District through the stages of lectures, demonstrations and collaboration. The target participants were PKK women from Simo Angin-angin Village, Wonoayu District, Sidoarjo Regency, a total of 30 people. The results obtained were counseling and education on the benefits of Indonesian herbal plants using posters and brochures. The results of the community empowerment activities in Simo Angin-angin village are through making herbal plants as drinks in the form of herbal medicine to increase the body's immunity. Participants can understand the potential of herbal plants to be processed into drinks that can be consumed to maintain health after Covid-19. The conclusion is that the PKK women in Simo Angin-angin Village, Wonoayu District, Sidoarjo Regency know how to prevent disease by using Indonesian herbal plants and producing herbal drink concoctions to increase the body's immunity. The next recommendation for community service activities is processing residents' empty land for herbal plants and community empowerment through the production of herbal drinks to commercialization.

Spectroscopy, a Tool for the Non-Destructive Sensory Analysis of Plant-Based Foods and Beverages: A Comprehensive Review

In recent years, there has been a significant rise in the popularity of plant-based products due to various reasons, such as ethical concerns, environmental sustainability, and health benefits. Sensory analysis is a powerful tool for evaluating the human appreciation of food and drink products. To link the sensory evaluation to the chemical and textural compositions, further quantitative analyses are required. Unfortunately, due to the destructive nature of sensory analysis techniques, quantitative evaluation can only be performed on samples that are different from those ingested. The quantitative knowledge of the analytical parameters of the exact sample ingested would be far more informative. Coupling non-destructive techniques, such as near-infrared (NIR) and hyperspectral imaging (HSI) spectroscopy, to sensory evaluation presents several advantages. The intact sample can be analyzed before ingestion, providing in a short amount of time matrices of quantitative data of several parameters at once. In this review, NIR and imaging-based techniques coupled with chemometrics based on artificial intelligence and machine learning for sensory evaluation are documented. To date, no review article covering the application of these non-destructive techniques to sensory analysis following a reproducible protocol has been published. This paper provides an objective and comprehensive overview of the current applications of spectroscopic and sensory analyses based on the state-of-the-art literature from 2000 to 2023.

Consumer Buying Behaviour Towards Energy Drinks in Malaysia

The busy lives of people worldwide have led to the production and consumption of convenient and readily available food and drinks which can satisfy the need for energy to go on. However, some claim that these processed consumables are not necessarily nutritious and sometimes even harmful to the body, especially energy drinks loaded with a vast amount of sugar. This paper investigates consumer buying behaviour towards consuming two types of energy drinks, i.e., artificial and herbal energy drinks. Questionnaire surveys were used to collect the data from 450 respondents among the urban area residents in Selangor and Kuala Lumpur. Chi-square analyses were conducted to see the relationship between the demographic profiles of consumer buying behaviour towards energy drinks, showing a significant value of .000 for artificial energy drinks and .023 for herbal energy drinks. Whilst factor analysis were run to examine the factors influencing consumer buying behaviour toward energy drinks. The data reveal that lifestyle, age, preferences, price, and customer trust impact consumers' energy drink purchasing decisions. To improve the production of herbal energy drinks so they may be sold at a reduced price, manufacturers should be honest about the ingredients of artificial or herbal energy drinks.