Fruit Drinks Research Articles

Improved method of brewing peanut mouth with blending fruit drink of a high degree of readiness

The method of production of peanut paste with blended fruit and vegetable semi-finished products of high degree of readiness based on Jerusalem artichoke and cranberry obtained under conditions of low-temperature concentration has been improved. The production method is characterized by the process of concentration in a rotary-film apparatus at a temperature of 45...50 °C to a content of 28...30 % of dry substances within 1.75...2.00 minutes. The organoleptic evaluation of various recipe ratios of the selected raw materials revealed its optimal content in the semi-finished product (Jerusalem artichoke 65 %, cranberry 35 %), which has a uniform structure, a pleasant aroma of cranberry and Jerusalem artichoke, and its color is red-orange. The obtained fruit and vegetable semi-finished product of a high degree of readiness can be used as a base or additive in various food products of special purpose to increase their nutritional value and provide the products with a health-improving effect.
 For the production of health-prophylactic peanut paste, a technological manufacturing scheme is proposed with the addition of Jerusalem artichoke and cranberry fruit and vegetable paste to its composition, which will further increase the health-prophylactic properties of the finished product, eliminate the use of sugar and other synthetic stabilizers in comparison with classical technology. The organoleptic evaluation of the received samples of peanut paste with blended fruit and vegetable semi-finished product of a high degree of readiness revealed a rational amount of the semi-finished product at the level of 25 %, while the product has a structured, homogeneous consistency and a pleasant yellow-orange color. The obtained product can be recommended for therapeutic and preventive purposes, as a cholesterol-lowering and immunomodulating agent

PERSUASIVE COMMUNICATION MESSAGES ON BEVERAGE PRODUCTS THROUGH UPLOADING EDUCATIONAL CONTENT ON INSTAGRAM

The increasing competition for beverage products makes a trademark use Instagram to market its products. Instagram is the third most popular social media in Indonesia. Re.juve is one of Indonesia's fruit and vegetable juice drink products that utilize Instagram. This study wants to highlight how AIDDA's persuasive communication messages to beverage products through uploading educational content on Instagram. The theoretical study uses persuasive communication theory with the formula Attention, Interest, Desire, Decision, Action (AIDDA), educational content, and social media. This study uses a qualitative research approach with case study research methods by collecting data in interviews, participatory observations, documentation, and literature studies. The results of this study indicate that AIDDA's persuasive communication messages on beverage products through uploading educational content on Instagram need to be applied with the AIDDA formula to make it easier to introduce and market a beverage product to the public.

Erosive Potential and Sugar Content of Popular Beverages: A Double Whammy for Dentition.

This study aims to identify the pH level and subsequently the erosive potential of beverages including their sugar content. Beverages were purchased from a local convenience store, and some of the beverages were freshly prepared. The acidity of each beverage was identified using a calibrated pH meter. The pH was obtained in triplicate, and the results were expressed in average values with standard deviations. The pH values were then used to determine their erosive potential and the sugar content was obtained from the packaging and recorded. A total of 167 beverages were purchased and categorized. The beverages were categorized into 15 groups: milk tea, hawker drinks, instant drinks, fresh fruit juices, milk, energy drinks, designer coffee, soda, canned drinks, cultured milk, vegetable juices, cordials, bottled fruit drinks, tea, and mineral water. The pH value ranges from 2.65 to 7.85. Seven beverages (4.2%) were classified as extremely erosive, 53 beverages (31.1%) were classified as erosive, and 36 beverages (21.6%) were classified as minimally erosive. In total, 57.5% of the beverages were potentially erosive, and most of the soda and energy drinks were erosive. The highest sugar content per 100 g was BOH Teh Tarik Original (71.8 g), whereas the highest sugar content per serving was Carabao energy drink (10.8 g). High sugar content and low acidic content of beverages could have a negative impact on the dentition. An intervention is required from a public health perspective to regulate the consumption of sweetened and flavored beverages.

Acceptability of ora-pro-nobis in mixed non-fermented fruit drinks

Objective: the aim of this work was to formulate non-fermented mixed fruit drinks, containing Barbados gooseberry leaves in their composition, and to characterize such drinks chemically and sensorially. Six drinks were formulated, combining or not pineapple, lemon, mango, passion fruit, cashew, and melon with fresh Barbados gooseberry leaves. Sugar was added to the drinks for sensory analysis. Methods: chemical characterization was carried out (pH, Brix, total acidity, total solids). Sensory analysis was performed with an untrained panel of 35 tasters for acceptance testing on a 9-point hedonic scale. Statistical analysis used the free software AgroEstat. Results: the results of the chemical analysis showed that the beverages were within the norms, acidic (pH<7), and the highest levels of soluble and total solids were for creamier textures in formulations 1.4 and 5. The overall impression was one of good acceptance by the tasters, as evidenced by an acceptability index (IA%) of 77%. Conclusion: in general, the drinks had excellent acceptability, and can be incorporated into everyday diets, as they are accessible and easy to prepare, bringing new flavors to the food.

PEMBINAAN SANTRI PONDOK PESANTREN MINHAJUSSHOBIRIN UNTUK PENERAPAN CARA PRODUKSI PANGAN OLAHAN YANG BAIK PADA PRODUKSI MINUMAN BELIMBING WULUH RENDAH KALORI

Abstract
 The students at the Minhajusshobirin Islamic Boarding School have produced a wuluh start fruit drink. Their drink has a high sugar content, so it cannot be consumed by diabetics. In addition, the product has not been certified, so it cannot be marketed widely. The purpose of this Community Service Program is to provide training for students to 1) Improve the skills of the students in good processed food production methods (good manufacturing practices/GMP), especially in producing wuluh star fruit drinks, 2) Increase the competitiveness of wuluh star fruit drink products by using sweeteners, low calories using stevia, and 3) Product stability test facilitation. The methods used in this activity included: licensing, surveys, counselling, training, laboratory testing, coaching, monitoring-evaluation, and publication of activity results. Measuring tools to assess the increase in knowledge and skills of students in the application of GMP in making low-calorie drinks are through questionnaires and direct surveys, as well as through product stability tests according to SNI 3719: 2014 standards in the QLab laboratory of the Faculty of Pharmacy, Universitas Pancasila. Training and supervision on GMP for processed food on sanitation and hygiene parameters have been given by a team of lecturers from the Faculty of Pharmacy, Universitas Pancasila. The quality assessment of the low-calorie drinks produced can be seen from the increase in product stability time of the test results in the laboratory. The pre-test and post-test results showed an increase in student understanding by 18.24%, which can be concluded that the training was effective. This activity is expected to be useful as an entrepreneurial provision for students when they serve in the community. 
 Keywords: Universitas Pancasila, GMP, wuluh starfruit

Development of ic-ELISA and colloidal cold-based immunochromatographic assay for red 2G detection in fruit drinks, red wine, and yoghurts

Red 2G (R2G), a cheap industrial colorant, cannot be added to food. An anti-R2G monoclonal antibody (mAb) was prepared by immunizing mice with the conjugate of R2G hapten and protein, which based on the 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) method. Indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) and colloidal gold-based immunochromatographic assay (CG-ICA) methods were used to determine R2G in fruit drinks, red wine, and yoghurts. A standard curve of the developed ic-ELISA showed that the IC50 of the anti-R2G mAb was 1.02 ng/mL, and limit of detection value (LOD) was 0.21 ng/mL. For the CG-ICA developed, the visual limit of detection values (vLOD) were 2 ng/mL and cut-off values of 100 ng/mL in samples. The results indicated that these two methods could be used to quickly detect R2G in fruit drinks, red wine, and yoghurts.

Evaluation of physicochemical, antioxidant and sensory properties of a beverage made with hydrolyzed sweet whey permeate enriched with agraz (Vaccinium meridionale Swartz) and cape gooseberry (Physalis peruviana L) pulp

Abstract
 The global beverage industry continues to grow with the particularity that the current market shows a trend for healthy, functional products that incorporate sustainable processes and raw materials that reduce negative impacts on the environment. The objective of this study was to develop a fruit drink from an 80%, hydrolyzed whey permeates added with cape gooseberry (Physalis peruviana L) and agraz (Vaccinium meridionale Swartz) pulp. The results indicated that the addition of a mixture incorporating pectin at 0.1% and Carboxymethylcellulose (CMC) at 0.1% with a participation of fruit pulp of 15% w/w achieves the best colloidal stability. Physicochemical analyzes showed the following values: pH (3.65±0.01), total soluble solids (11.9±0.05°Bx), titratable acidity (0.415±0.004%), viscosity (27.6±1.9 mPa.s), density (1.0387±0.0012 g/ml), humidity (87.34±0.124 % w/w), ashes (0.49 g/100g ), protein <2.5 g/100g , total phenols (38.14±1.52 mg, gallic acid/100g), total carotenoids (292.99±6.72 μg b-carotene/100 g), antioxidant capacity by ABTS 452.42±12 µg trolox/ml, and DPPH 219.4±13.34 µg trolox/ml. Most of these attributes remained stable for 32 days, however there were losses of 17% in total phenols and 4% in total carotenoids at the end of the storage period at 4 oC. Sensory tests indicated general acceptance of attributes above 80% by consumers, allowing to conclude that the developed beverage offers an important alternative to give a high added value to whey with commercial projection.

Antioxidant Activity and Chemical Constituents Identification by LC-MS/MS in Bio-fermented Fruit Drink of Morinda citrifolia L.

Noni bio-fermented drink is a fermented fruit of Morinda citrifolia L. Noni fruit is reported to be useful for a wide range of maladies, and consumers throughout the world perceive similar benefits. However, the existing evidence does have some limitations as far as its general application to noni fruit products. This study is intended to assess the quality of noni bio-fermented drink. The fruit was fermented using wild environmental yeast by a local entrepreneur. After 3 months, the mixture was filtered, sweetened, pasteurized, and bottled. The finish product was investigated for its antioxidant activity, total phenolic content and phytochemical constituents. Antioxidant activities exhibited profound results in term of 2,2-diphenyl-1-picryhydrazyl (DPPH) assay with an IC50 value of 14.94±0.76 μg/mL which was very close to that of Trolox at 8.47±0.16 μg/mL. The low phenolic content of 0.75±0.01 mg gallic acid equivalent (GAE)/g measured by Folin-Ciocalteu reagent method. The data of mass spectra and their fragmentations from LC-MS/MS identified 53 of 59 phytochemical compounds from the drink. Iridoid glucosides; asperulosidic acid, deacetylasperulosidic acid and monotropein as well as coumarin; aesculetin, scopoletin were identified as markers of this drink. Moreover, amino acids including organic acids, sugars and sugar in glycosidic forms were elucidated. Sulfur compounds in this drink namely 2-Sulfanylpropan-1-ol; 3-sulfanylpropan-1-ol, thiodiglycol and L-Methionine were identified as the possible cause of the pungent characteristic fragrance. As a result, noni fruit bio fermented drink encompasses numerous nutrients and biological compounds with potent antioxidant activity which could be stated as wellness drink for health merit. HIGHLIGHTS Chemical profiles of Thai noni fruit bio-fermented drink was established Noni drink contains numerous phytonutrients and bioactive compounds Flavonoids and Iridoid glycosides can be identified and selected as markers for quality control LC-MS/MS is a powerful technique for identification of compounds U2T program for product development GRAPHICAL ABSTRACT

PS-P09-9: DIETARY PATTERNS AND HYPERTENSION AMONG STROKE-FREE AFRICANS IN THE SIREN STUDY

Objective: This study assessed the relationship of dietary patterns (derived from the frequency of food consumption) with hypertension among stroke-free controls recruited from Nigeria and Ghana in the Stroke Investigation Research and Educational Network (SIREN) study. Design and Methods: This study was a matched case-control study with 1500 hypertensives randomly selected and matched for the country of residence, age and sex with 1500 normotensives in the SIREN study. Factor analysis using principal component analysis was used to summarise food information and seven dietary patterns (DP); vegetables, poultry product and organ meat, whole-grain and fruit drinks, fried foods and sweetened drinks, red meat, processed foods and fruits were identified. Hypertension was defined as one of the following conditions; systolic blood pressure of 140mmHg/greater or diastolic blood pressure of 90mmHg/greater or previous diagnosis or use of antihypertensive medications. Multivariable adjusted logistic regression was used to estimate the odds ratio (OR) and 95% confidence interval (CI) for hypertension by the median of factors scores in each DP (adjusting for age, education, income, smoking, alcohol use, physical inactivity, family history of cardiovascular diseases and obesity) at a two-sided P < 0.05. Results: Mean age was 56.2 ± 13.5years and multivariable-adjusted OR (95%CI) for odds of hypertension by the median (with < median of factor score as reference) of DPs revealed higher consumption of whole grains and fruit drinks; 0.83 (0.73, 0.96; P = 0.01) was associated with lower odds of hypertension, but higher consumption of processed foods; 1.18 (1.00, 1.40; P = 0.04) was associated with higher odds of hypertension. Furthermore, multivariable-adjusted OR (95%CI) of hypertension for other DPs include; 0.88 (0.74, 1.04; P = 0.13) for vegetables; 0.89 (0.75, 1.05; P = 0.16) for poultry product and organ meat; 0.90 (0.76, 1.06; P = 0.21) for fruits; 0.90 (0.77, 1.07; P = 0.23) for fried foods and sweetened drinks and 1.03 (0.87, 1.21; P = 0.76) for red meat. Conclusion: Diet rich in whole grains was associated with lower hypertension risk, but higher consumption of processed foods was related to a deleterious hypertension risk. Also, higher consumption of plant-based diets presented a suggestive inverse relationship with hypertension, but diets dense with red meat presented a suggestive deleterious hypertension risk.

Coexistence of high content of critical nutrients and claims in food products targeted at Brazilian children.

This study aimed to evaluate food labels targeted at children and identify the concomitant presence of claims and high levels of critical nutrients and/or the presence of sweeteners. Asa secondary objective, it aimed to list different types of claims and check which marketing strategies are most used. We collected 409 products, from 8 popular food groups targeted at children, in Brazilian market (i.e., fruit drinks, dairy drinks, sandwich cookies, cakes, breakfast cereals, jellies, corn snacks, and yogurts). The contents of critical nutrients (e.g., sugar, total fat, saturated fat, and trans-fat, and sodium) and presence/absence of sweetener were calculated, considering Pan American Health Organization (PAHO) parameters. Then,we verified the presence and types of claims in these products. Overall, 265 (64.7%) labels presented claims. In three of the eight categories (i.e., breakfast cereals, dairy drinks, and yogurt), all products with claims (50, 34, and 34 products, respectively) had one or more nutrients in harmful concentrations (critical nutrients above PAHO's nutritional profile and/or presence of sweeteners). In the other categories, only one product (of 63 sandwich cookies and 26 breakfast cereals with claims) and three products (of 22 cakes and 28 jellies with claims) had no nutrient in critical concentration. The presence of claims, like "rich/source" of micronutrient, was predominant in seven of the eight food groups. In the present study, there was a high presence of claims, of different types, in foods targeted at children, which, for the most part, also have excess of at least one critical nutrient, according to PAHO.

Sugar-sweetened beverage intakes and age of menarche in Chinese girls in 2004-2015

To investigate the prospective association between sugar-sweetened beverage intakes and age at menarche among Chinese girls. Based on China Health and Nutrition Survey(CHNS) from 2004 to 2015, 293 girls aged 7-16 years with both data on sugar-sweetened beverage intake 1-5 years before menarche and age of menarche were included in the present study. Multivariate linear regression analysis and Logistic regression analysis were used to explore the influence of the sugar-sweetened beverage consumption on menarcheal age of Chinese girls. The median age at menarche of girls was 12 years old. The consumption of sugar-sweetened beverages(SSBs) was 0.5(0.2, 1.0) L/week for sweetened soft drinks, 0.5(0.2, 0.9) L/week for sweetened fruit drinks and 0.6(0.3, 1.3) L/week for total. After adjusting age at baseline, residency, maternal educational, level, energy intake at baseline and body mass index standard deviation score, no significant association was found between sweetened soft drinks, sweetened fruit drinks, total sugar-sweetened beverage intake and age at menarche. The intake of sugary beverages may not be prospectively related to the age of menarche among Chinese girls.

Networks-Based Marketing Technology Small and Medium Enterprises (UKM) D'triejie Kalimango Village, Alas District, Sumbawa Regency

In the current era of globalization, the development of technology and information is very fast and increasingly widespread. As well as the sudden restriction of human movement due to the covid-19 pandemic. Utilization of information technology in running a business or often known as e-commerce for small and medium enterprises (SMEs) can provide flexibility in production, enabling faster delivery to customers. Designing, creating, implementing and knowing influencer use system information marketing web based for sale through electronic media (e-commerce) in D'Triejie Small and Medium Enterprises (UKM). Study this including in type research and development. Development packaged e-learning in online form on website: https://c89f-114-122-140-135.ap.ngrok.io/yanti/index.php Development the e-commerce use application programs open source Joomla which is uploaded and installed on the domain and hosting that has been rented During one year. This e-commerce has validated by experts material and media experts, as well has follow stages in development revised until obtained results expected e-commerce. Developed e-commerce then tested on the community. E-commerce own excess could displays goods accompanied with supporting multimedia files as images, video, audio and also flash animation. How to design, create, implement and sell sales results using a web-based marketing information system for sales through electronic media. Knowing the effect of electronic (e-commerce) usage on D'TrieJie's small and medium. Enterprises (UKM) D'TrieJie's small and medium enterprises (UKM) are located on Jl. Prona Rt.02. Rw.03 Kalimango village, Alasdistrict, Sumbawa Regency small and medium enterprises (UKM) D'TrieJie's is one of the home-based businesses engaged in culinary, fruit, juice, plastic etc. Initially D'TrieJie's small and medium Enterprises (SMEs) sold several types of fruit, including oranges, grapes, apples, pears and so on. Over time D'TrieJie's small and medium Enterprises (SMEs) expanded their business by adding more products to the market, namely fruit salad, fruit salad pudding and various fruit drinks. Furthermore, D'TrieJie's small and medium enterprises (UKM) businesses increased their products by marketing packaging containers for salads, drinks and so on.

Determination of heavy metals in varieties of fresh and packaged fruit juices along with powdered fruit drink mixes in Kathmandu Valley

Analysis of heavy metals was performed in packaged and fresh fruit juices along with powdered fruit drink mixes (Tangs), purchased from different stores of Kathmandu Valley, using Flame Atomic Absorption Spectroscopy (FAAS). Selection of Fruit Juices and Tangs was done from five different fruits, viz., apple, orange, pineapple, pomegranate, and mango in an attempt to quantify four heavy metals, i.e., Zinc (Zn), Manganese (Mn), Iron (Fe) and Lead (Pb). The wet digestion technique was employed for the decomposition of samples. Variability in the concentration of heavy metals was observed in various types of fruit juices, thereby verifying that the levels of heavy metals are dependent on the types of fruits as well as fruit juices. The mean concentrations of all the investigated metals (Fe, Pb, Mn, and Zn) were below the maximum permissible limit in the selected juices and tangs. Irrespective of the types of fruits or nature of juices, i.e., either packaged or fresh fruit juices or tangs, the studied samples are safe for human consumption based on studied heavy metals toxicity.

Desain Kemasan Minuman Sari Buah Mengkudu (Morinda citrifolia) untuk Meningkatkan Pemasaran di UD Manjur Makmur

One of the variant of Morinda citrifolia fruit drink is called noni juice and known as Noni Super Power’s brand name at UD Manjur Makmur. This beverage is naturally fermented by spontaneous fermentation at 28-30°C during six months in a bottle that has been cleaned and tightly closed. During the marketing process to consumers, the design packaging of noni drink is needed to attract consumers buying. Meanwhile, the primary packaging of noni juice at UD Manjur Makmur is less attractive to consumers, there is also no secondary and tertiary packaging and it became the product's packaging weakness. So, label and packaging for noni juice products are needed to design to promote product identity and display product visuals to raise the consumers’ interest. This study was conducted to solve these problems. In this research, benchmarking of products, the Guide on Labeling of Processed Food Agency for National Drug and Food Control (2020), and the observation, imitation, modify methodology were applied. This research resulted in the design of primary, secondary, and tertiary packaging for noni fruit juice drinks. Following the benchmarking, the guide of processed food label requirements, and evaluating the packaging and labels (2020), the new design packaging and labels were better than before. As packaging of noni juice, plastic bottles with new design label are used for primary packaging, followed by rectangles (boxes) made from samson paper (size of 6,3 × 6,3 × 18 cm) for secondary packaging, and cardboard boxes made from corrugate (size of 30 × 20 × 40 cm) for tertiary packaging. Furthermore, the new design packaging (especially tertiary packaging) can accommodate a large amount of noni juice bottles during the marketing and distribution of its product.
 Keywords: consumers’ interest, noni juice, label, packaging

Effect of a fruit and vegetable drink on muscle recovery after resistance exercise

Objective: To evaluate the effect of fruit and vegetable drink supplementation on muscle recovery after resistance exercise. Methods: 11 men performed two experimental conditions 12 days apart, in a randomized and double-blind manner: 1) Supplementation with Smoothie - drink based on pineapple, mint, sage, ginger, and pomegranate; and 2) Placebo - drink based on artificial pineapple juice. Participants ingested 400 mL of Smoothie or Placebo drinks daily for 9 days, starting one week before performing the exercise (10 sets of 10 unilateral maximum repetitions in leg press 45º). The perceived subjective recovery (PSR), thickness (MT) and soreness (MS) in the anterior thigh muscles, and maximum isometric strength (MIS) were measured before, 24, 48, 72, and 96 h after exercise. Results: There was a reduction in MIS and PSR and an increase in MS 24 h after exercise (p < 0.05). In both situations, MIS returned to baseline values at 72 h (p > 0.05), while PSR and MS returned to baseline values 96 h after exercise. There was no change in MT (p > 0.05). Conclusion: Supplementation with pineapple, mint, sage, ginger, and pomegranate drinks did not accelerate muscle recovery over 96 h after the 45º leg press exercise.

We Are What We Eat: The Association Between Ultra-Processed Food Consumption, Colon Cancer Risk and All-Cause Mortality

We Are What We Eat: The Association Between Ultra-Processed Food Consumption, Colon Cancer Risk and All-Cause Mortality

Top sources and trends in consumption of total energy and energy from solid fats and added sugars among youth aged 2–18 years: United States 2009–2018

High energy intake from non-nutrient-dense sources correlates with poorer diet quality. The aims were to 1) estimate total energy intake and energy from solid fats and added sugars combined (SoFAS) and identify their top food category sources for ages 2-18 y in 2015-2018 and 2) describe trends over time in 2009-2018. Data were from the NHANES. Pairwise differences were examined using univariate t statistics (2015-2018, n=5038), and trends by age and over time (2009-2018, n=14,038) were examined using orthogonal polynomials. In 2015-2018, SoFAS contributed a mean (SE) of 30.0% (0.3%) of total energy. Solid fats [16.1% (0.2%)] and added sugars [13.8% (0.2%)] each contributed >10%. The contribution of added sugars increased with age from 11.1% (2-3 y) to 14.4% (14-18 y), and was higher for all other race/Hispanic origins than non-Hispanic Asians. The top 5 sources of energy were sweet bakery products, savory snacks, pizza, other mixed dishes, and unflavored milk, and for SoFAS also included soft drinks, other desserts, candy, and snack bars. Total energy did not change between 2009 and 2018, but energy from SoFAS, and servings of solid fats, and added sugars declined. The contribution of unflavored milk to total energy declined for all ages and most race/Hispanic origins. Fruit drinks (all ages) and soft drinks (9-18 y) remained among top added sugars sources despite declines. The contribution of sweet bakery products to energy from SoFAS increased for most ages and candy and snack bars to energy from added sugars. In 2015-2018, SoFAS contributed >30% of total energy for ages 2-18 y, which doubled the Dietary Guidelines for Americans' recommended limit of 15%. The top 5 sources of total energy were similar to those of solid fats, and those of SoFAS similar to those of added sugars. These results may inform public health efforts for improving diet quality.

Adolescents' Nutrition: The Role of Health Literacy, Family and Socio-Demographic Variables.

Adolescent obesity rates are increasing on an epidemic level and food intake is one of the most important causes of this condition. From an ecological perspective, food intake is, in turn, influenced by many factors that need to be considered. This study aims to evaluate the associations between socio-demographic factors (gender, family origin, socio-economic status, parent's education level), which consist of social stratifiers, health literacy and family context, as independent variables, and food intake (consumption of fruits, vegetables, soft drinks and sweets and breakfast frequency) and outcomes (Body Mass Index category), as dependent variables. Data were retrieved from 2145 students (13 and 15 years old) from the Lombardy region (Italy) who participated in the 2018 edition of Health Behaviour in School-Aged Children (HBSC). Six multiple binary logistic regression models were used in this study. Fruit, vegetable and soft drinks consumption models were related to all three-factor levels. Breakfast consumption frequency was associated with socio-demographic variables. BMI category was associated with socio-demographic and family variables. The results confirmed the existence of social inequalities, the importance of health literacy in predicting healthy behaviours and the relevance of the family context. The study confirms the importance of the ecological approach to understanding food intake and overweight/obesity status in adolescents.

Development of a polyurethane-coated thin film solid phase microextraction device for multi-residue monitoring of pesticides in fruit and tea beverages.

A novel solid-phase microextraction device coated with an efficient and cheap thin film of polyurethane was developed for trace determination of 13 widely used pesticides in fruit and tea beverages. A round-shaped polyurethane film covering the bottom of a glass vial was fabricated as the sorbent to exhibit a superior capacity for preconcentrating target compounds and reducing matrix interferences. After optimization of the key parameters including the film type, extraction time, solution pH, ionic strength, desorption solvent, and conditions, this device allowed an efficient adsorption-desorption cycle for the pesticides accomplished in one vial. Coupled with gas chromatography-electron capture detection, the polyurethane-coated thin film microextraction method was successfully established and applied for the analysis of real fruit and tea drinks, showing low limits of detection (0.001-0.015μg/L), wide linear ranges (1.0-500.0μg/L, r2 >0.9931), good relative recoveries (77.2%-106.3%) and negligible matrix effects (86.1%-107.5%) for the target pesticides. The proposed approach revealed strong potential of extending its application by flexibly modifying the type or size of the coating film. This study provides insights into the enrichment of contaminants from complex samples using inexpensive and reusable microextraction devices that can limit the environmental and health impact of the sample preparation protocol.

Association between maternal sugar-sweetened beverage consumption and the social-emotional development of child before 1 year old: A prospective cohort study.

Excessive consumption of sugar-sweetened beverages (SSBs) has become an international public health issue. Adverse effects of sugary beverage consumption on both mother and child during pregnancy continue to be found. However, evidence regarding maternal SSB consumption and social-emotional development of children is lacking. Based on the Shenzhen Birth Cohort Study (loss rate: 10.97%), we included 985 mother-infant pairs from 2018 to 2022. All mothers had a singleton live birth without hypertension, diabetes, tumor, or serious immune system disease before pregnancy. We used a chart of frequency distribution to show maternal SSB consumption, including non-diet soda, tea drinks (not 100% tea), fruit drinks, Sugar-sweetened coffee, bubble tea, or cocoa drinks, and total SSBs. A multivariate logistic regression model was used to estimate the odds ratios of the potential delay on social-emotional development of each child was monitored at both 6 months and 12 months of age based on maternal SSB consumption. Among the mothers, 728 (73.91%) drank SSBs <1 time per week, 194 (19.70%) drank SSBs 1-2 times per week, 43 (4.37%) drank SSBs 3-4 times per week, and 20 (2.03%) drank SSBs 5 or more times per week. Children aged 12 months with mothers who drank SSBs five or more times per week during pregnancy had an increased risk of potential delay on social-emotional development compared to those with mothers who drank SSBs less than once per week [odds ratio: 3.08 (1.13-8.39)]. Regarding the specific kinds of SSBs, we found that tea drinks (not 100% tea) were positively associated with potential delay on social-emotional development in children aged 6 months. Nearly three-quarters of mothers consumed almost no SSBs during pregnancy. High SSB intake during pregnancy was associated with an increased risk of the potential delay on social-emotional development of a child at 6 and 12 months of age.