Healthy Beverage Research Articles

Typology of how ‘harmful commodity industries’ interact with local governments in England: a critical interpretive synthesis

IntroductionIndustries that produce and market potentially harmful commodities or services (eg, tobacco, alcohol, gambling, less healthy foods and beverages) are a major influence on the drivers of behavioural risk factors...

The Association Between Healthy Beverage Index (HBI) With Metabolic Risk Factors Among Apparently Metabolically Healthy Overweight and Obese Individuals.

Recent studies have evaluated the association between specific beverage intake and metabolic risks in adults. However, more evidence is needed to examine the association between the Healthy Beverage Index (HBI) and metabolic factors. Therefore, this study investigated the relationship between HBI and metabolic factors in adults. In this cross-sectional study, 338 overweight and obese individuals living in Tabriz, Iran were selected. Data on beverage consumption, demographics, physical activity, and anthropometric characteristics were evaluated using validated standard protocols. The predefined HBI was calculated based on previous studies. The mean value of HBI index among all of the participants was 59.76 ± 6.51. Those at the higher HBI scores had significantly lower waist circumference, waist-to-hip ratio, fat mass, and weight (p < 0.05). HBI and triglyceride scores also had a significant relationship. It has been shown that at higher HBI scores compared to lower scores, high-density lipoprotein cholesterol levels increase while homeostatic model assessment for insulin resistance, low-density lipoprotein cholesterol, total cholesterol, and blood pressure decrease. HBI scores higher among Iranian adults were associated with a better chance of losing weight and weight loss and a better lipid profile, and lower blood pressure. Therefore, HBI can be a useful and helpful tool for assessing the overall quality of beverages adults consume. However, further studies are warranted to confirm the possible health effects of healthy beverage index.

DYNAMIC SUBSTANCE RESEARCH IN DOMESTIC AND IMPORTED BLACK TEA SOLD IN TURKEY

Tea is a popular product known worldwide with health benefits for consumers. For centuries, it has been considered a safe and healthy beverage. Although the tea plant has many beneficial effects on human health, the chemicals that can be found in the tea plant can cause negative effects on health. Recently, the use of dyes in teas comes to the fore among imitations or adulterations made in foods recently. These substances pose a health risk.The purpose of this study; sold in the provinced in Turkey's Southeast Anatolia and Eastern Anatolia regions and to assess the presence of dye in the domestic and imported tea. In the study (Mardin; 7, Sirnak, 3, Van, 15, Diyarbakir, 13, Siirt, 9, Batman; 4, Gaziantep, 14, Kilis, 4 and Sanliurfa; 10) Iran, Sri Lanka, India and originating in Turkey A total of 79 samples were taken from the black teas and a wool yarn dyeing analysis with ( GMMAY S: 94-107 ) method was performed to look for dyes. The analyzes were carried out in an advanced private laboratory with European Union accreditation. According to the analysis results, no dye was detected in any of the tea samples. According to these results, it was concluded that no dyestuff is used in the harvesting, processing, drying and packaging stages of local and imported teas sold in the Southeastern Anatolia and Eastern Anatolia regions. Turkey determined to make the presence of dyes in general in the domestic and imported tea in other regions such analysis is required.

Digital Marketing Design and Content Development at Nutrihub Lampung

A large number of internet users in Indonesia is an opportunity for business people to use digital marketing to get consumers. Nutrifood is a company engaged in the healthy food and beverage industry and has a place for public activities called Nutrihub. This service examines how Nutrihub uses digital content to build brand awareness. The dedication method used comes from devotion and conducting focus group discussions (FGD) with the leaders and employees of Nutrihub Lampung. The data obtained is then processed based on selection and sorting so that it is sorted, which is more appropriate in describing the problem according to the purpose of the service. The data sources used are journals, publications, websites, and Nutrihub's social media pages. The service results show that using digital content as marketing, including websites, e-commerce and social media, using the slogan "Connect, Collaborate, Innovate," is considered successful in building brand awareness at Nutrihub Lampung. Because it can build people's top of mind that Nutrihub is a brand of healthy living through a series of high-tasting health food and drink products. Instagram social media and e-commerce platforms have a big factor in building Nutrihub's brand awareness in the eyes of the public.

Digitalization in Knowledge Management Systems for Project and Operational Management in Software Development to Increase Efficiency

PT Snack Sehat is a manufacturing company that produces healthy snacks and beverages in Indonesia. Its IT division has a software department that manages all creation and maintenance of information system projects. Although the software department planned and monitored project development thoroughly during their work, 42% of projects were late in 2020. Those late projects' costs led to financial loss and kept rising through 2020-2021. Digitalization is how technologies affect several aspects of life, like social interactions, business operations, and how people work. Digitalization improved and sped up knowledge-sharing processes within the organization. Since knowledge sharing is done more frequently, the absorptive capacity will also be improved. This brings up the question of how to design a KM program with digital tools that will help PT Snack Sehat to increase its efficiency in project development and operation support. The primary data for this research was gathered from KM Assessment using APO KM Framework and focus group discussion with top and middle-level managers from PT Snack Sehat. To develop a KM program, the research will use Six Steps KM Processes, which consist of KM Project, KM Assessment, KM Planning, K-Development, KM Implementation, and KM Evaluation. The development steps will include defining the objectives of the KM program, answering questions related to the knowledge management components (people, process, and technology), determining the knowledge management strategy based on KM objectives, and setting the action plan to get ten commitments from top-level management. The results show several processes and methods that need to be added to the current KM: KM Orientation &amp; Training, Shadowing, Sharing Knowledge Checklist, Lesson Learned Document, Document Validation, and Document Organization. The complete knowledge management process will also be mapped in a Knowledge Stock and Flow Diagram using SECI Matrix. Keywords: Project Development, Operational Management, Six Steps KM Processes, SECI Matrix, Digitalization, Absorptive Capacity, Efficiency

Use of an eBook for Oral Health Literacy© Curriculum to Elicit Functional Health Knowledge, Decision Making, and Goal Setting Among School-Aged Children

An eBook for Oral Health Literacy© curriculum was used as a brief intervention to help school-aged children use their functional health literacy skills of reading, writing, and speaking to learn about oral health hygiene and the importance of choosing healthy food and beverages for their teeth. The curriculum focused on building functional knowledge about oral health hygiene and nutrition behaviors through a health literacy intervention that highlighted the need for reasoned actions when setting food goals for healthy teeth and making decisions to keep teeth healthy and strong. The aims of the study included: 1) determining what children learned about their teeth from two chapters of the eBook for Oral Health Literacy© curriculum and what they remembered from reading the oral health and nutrition stories; 2) determining whether children liked to read and what they liked about the words and the pictures of the stories, and; 3) determining whether children brushed their teeth in the morning and at night; had any cavities; had teeth or mouth pain; and visited the dentist every six months for a dental checkup. The visual textual narrative helped children to build a vocabulary about oral health when reading and writing about health. Children wrote about words and phrases that they recalled after reading each chapter. Their elaborations exemplified the importance of using a constructivist theoretical framework to elicit children’s functional health knowledge about oral health and nutrition. Chi-square results showed that there was a moderate significant correlation between children who reported brushing their teeth in the morning and having been to the dentist in the past year (p = .021).

Should messages discourage sugary drinks, encourage water, or both? A randomized experiment with U.S. parents

Campaigns to improve beverage consumption typically focus on discouraging unhealthy beverages (e.g., soda), encouraging healthy beverages (e.g., water), or both. It remains unclear which of these strategies is most effective. We recruited a national convenience sample of U.S. parents of children ages 2–12 (n = 1078, 48% Latino[a]) to complete an online survey in 2019. We randomly assigned participants to view: 1) a control message, 2) a soda discouragement message, 3) a water encouragement message, or 4) both soda discouragement and water encouragement messages shown side-by-side in random arrangement. Intervention messages mimicked New York City's “Pouring on the Pounds” campaign. Participants rated messages on perceived effectiveness for discouraging soda consumption and encouraging water consumption (1–5 response scales) and reported feelings and intentions about drinking soda and water (1–7 scales). Compared to those with no exposure, participants who viewed the soda discouragement message reported higher perceived discouragement from drinking soda (Average Differential Effect [ADE] = 1.18), more negative feelings toward drinking soda (ADE = 0.83) and stronger intentions to avoid drinking soda (ADE = 0.45) (ps < 0.001). The soda discouragement message also exerted beneficial effects on perceived effectiveness, feelings, and intentions related to water consumption (ADEs = 0.33–0.68; ps < 0.001). Exposure to the water encouragement message had beneficial effects on outcomes related to water consumption (ADEs = 0.28–0.81, ps < 0.001), but limited impact on outcomes related to soda consumption. Across outcomes, results indicated diminishing returns from exposure to both message types. Messaging campaigns discouraging unhealthy beverages may be more promising for improving beverage consumption than messages only promoting healthier beverages.

The Association between Healthy Beverage Index and Healthy and Unhealthy Obesity Phenotypes among Obese Women: A Cross-Sectional Study.

Metabolic phenotypes are new dimensions of obesity. Two important types of these phenotypes are metabolically healthy obesity (MHO) and metabolically unhealthy obesity (MUO). Studies showed that the components of the healthy beverage index (HBI) such as sugar-sweetened beverages (SSBs), milk, and fruit juices might have an association with MHO and MUO phenotypes. This cross-sectional study was performed on 210 women with the age range of 18-65 years and a body mass index (BMI) ≥25 kg/m2. The age range of the study population was the main inclusion criterion. Dietary intakes were assessed using a 147-item food frequency questionnaire (FFQ), as well as biochemistry and anthropometric parameters, in all participants. Metabolic health phenotypes were considered using the Karelis score, whilst HBI was evaluated based on 8 categories of beverages consumed. Analysis was carried out using binary logistic regression. After controlling for a wide variety of confounding variables such as age, energy intake, BMI, education, physical activity, marriage, economic status, job, and supplementation, we found that the participants in the highest tertile of HBI had a lower risk of abnormal metabolic status than those in the lowest tertile (OR = 0.49; 95% CI: 0.07-3.21; P trend: 0.04), and it was not statistically significant, but we saw a significant trend. In conclusion, it seems that higher adherence to HBI can minimize the risk of metabolic abnormality, based on a significant trend.

Black Parents' Perceptions and Barriers to Limiting Sugar-Sweetened Beverages Among Young Children: A Social Cognitive Theory Application.

Introduction: Sugar-sweetened beverages (SSBs) are a major contributor to obesity among young children 0 to 5 years of age. In addition, parental beverage intake influences children's beverage intake. Objective: This study explores Black parents' perceptions about and barriers to limiting SSBs among young children. Methods: Twenty-seven Black parents participated in six focus groups conducted across the state of Georgia. Questions grounded in Social Cognitive Theory (SCT) assessed perceived health impacts of SSBs and water consumption, influences of beverage choices, barriers to limiting SSB intake, and resources needed to overcome barriers. Before the focus group sessions, participants completed a demographic survey. Quantitative data were analyzed using R statistical software. Focus group sessions were analyzed using NVivo. Results: Family and cultural norms, price, taste, flavor, water safety, tantrums, and product placement at grocery stores primarily influenced beverage choice and consumption. Restaurant refills, price, lack of confidence, advertisements, cravings, tantrums, and budget were perceived barriers to drinking more water and fewer SSBs daily. Resources Black parents noted would help in promoting and serving healthy beverages to their young children included education on beverage recommendations, training on how to read nutrition labels, healthy alternatives, and the presence of support systems. Conclusion: Findings from this study will inform interventions to reduce SSB intake among Black families with young children.

Tea and Tea Product Diversification: A Review

Tea is the most consumed drink after water as well as is one of the prevalent and the cheapest beverage which consumed globally. Tea is considered a healthy beverage due to the presence of several antioxidants and minerals such as potassium, magnesium, calcium &amp; manganese. Different kinds of teas are manufactured in different countries based on taste, habit and culture of the people. Normally, tea can be categorized into three groups: green tea (unfermented), Oolong tea (partially fermented) and black tea (fully fermented) based on tea processing. Tea is a rich source of polyphenols and now-a-days interest in the possible health benefits of polyphenols, particularly flavonoids, has increased owing to their antioxidant and free-radical scavenging abilities. The rising demand of tea is considered one of the significant components for the worldwide beverage market growth. Tea industry makes a vital contribution to the economy of the respective tea producing countries like China, Japan, India, Sri Lanka, Bangladesh, Kenya etc. At the present time with the rising demand of tea it is needed to emphasize for exploring alternative means of increasing profits from tea cultivation. The tea market price is low in Different countries like Srilanka, India, Bangladesh, Kenya etc. comprises with high cost of production. For this reason, there is no alternatives rather than product diversification of tea through value addition which can be an important approach to mitigate the impacts of low market price and high production costs. This review broadly focuses on the issues leading to the development of wide range of tea and tea product diversification. This paper is also associated health benefits with different types of tea, nutraceutical beverage, confectionary items, toiletries and cosmeceuticals which being commercialized in different parts of the world which are gaining consumer acceptance and also face the challenges of global marketing by tea industries that’s are described in this paper.

Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods.

The impact of trigeminal oral burn and pungency on taste, flavor, and mouth-feel perception of commercially available foods is underexplored. This study aimed to determine the effect of oral burn sensations evoked by the addition of chili powder to tomato soup, beef burger patties, and curried rice on taste, flavor, and mouth-feel perception. Chili powder was added to tomato soups, beef burger patties, and curried rice at four concentrations. A consumer panel comprising n=66 participants (49 women, 25.5±5.8 years, BMI 22.9±2.8kg/m2 ) assessed taste, flavor, trigeminal, and mouth-feel intensity of all samples using Rate-All-That-Apply methodology. Food matrix consistency strongly impacted oral burn sensations with solid food matrices (beef burger patties and curried rice) suppressing oral burn intensity compared to liquid food matrices (tomato soup). With increasing oral burn intensity, perceived intensity of beef flavor decreased significantly for beef burger patties. Tomato flavor, sweetness, and sourness intensity decreased significantly with increasing oral burn intensity for tomato soups. Perceived burn intensity of all food matrices and beef flavor intensity of beef burger patties differed between infrequent and frequent chili pepper consumers. We conclude that increasing oral burn intensity by the addition of chili pepper powder led to only small reductions in taste and flavor intensity of tomato soups and to little or no changes in flavor and mouth-feel perception of beef burger patties and curried rice. We suggest that reductions in taste, flavor, and mouth-feel intensity caused by oral burn might be more pronounced in liquid (tomato soup) than solid foods (beef burger patties and curried rice). PRACTICAL APPLICATION: There is a growing public and scientific interest in the development of strategies to increase the sensory appeal of healthy foods and beverages. Incorporation of trigeminal stimuli, such as chili peppers or capsaicin (pungent component of chili peppers), can be a strategy to increase sensory appeal of foods and beverages. Little is known about how trigeminal oral burn and pungency influence taste, flavor, and mouth-feel perception of commercially available foods, although it has been well established that taste, flavor, mouth-feel, and trigeminal sensations contribute to product acceptance. By investigating the sensory impact of oral burn on flavor and mouth-feel perception of foods, this study may help to better understand how trigeminal stimuli can be applied to moderate flavor and mouth-feel perception of foods to optimize sensory appeal.

Nudging strategies to improve food choices of healthcare workers in the workplace cafeteria: A pragmatic field study

Dutch healthcare workers experience the highest workload and absenteeism rates compared to all other professions. This has been associated with a more unhealthy diet. Nudging strategies in the workplace have been shown to improve food choices. We studied the potential of a combination of evidence and practice-based nudging strategies; determined their feasibility in a real-life setting; and explored their effectiveness on healthier purchases over a two-month period in a hospital workplace cafeteria. We conducted an explorative, prospective field study. Based on information gathered through a literature search and a qualitative field study, we selected the potentially most effective and feasible nudges. These were subsequently implemented in a commercial workplace cafeteria of a Dutch academic medical centre. The selected nudging strategies included product placement, increasing the ratio of healthy to unhealthy product options, and providing nutritional information and motivational statements. Data on the products purchased was collected using photographs of the lunch trays of healthcare workers, with the products then labelled and their nutritional value calculated. Effects were evaluated after one and two months. Chi-square analyses were used to analyse differences over time. A total of 905 photographs of lunches were analysed (approximately 300at each time point). The nudging strategies implemented resulted in a 41% increase in the purchase of whole-wheat products at the expense of non-whole-wheat products, between baseline and final measurement (p=0.012). The purchases of healthy and unhealthy bread fillings and beverages did not significantly change during the study period. This explorative study showed that a combination of three nudging strategies partly improved healthy food choices for lunch in a Dutch healthcare setting. These results may help guide other professionals to implement nudging strategies to improve employee food choices. Future research should evaluate the effect over a longer period of time, thereby identifying the most effective combination of nudging strategies and investigate how these effect the health of hospital employees.

Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation

Three juices obtained respectively from pomegranate, prickly pear and orange fruit were separately concentrated using an innovative technique, that allow to obtain a final product with high content of bioactive compounds and elevate antioxidant activity. The concentrated juices were employed in the formulation of a soft drink to improve its bioactive properties. Despite a low amount of each concentrated juice was used, the experimental soft drink obtained evidenced a high content of total polyphenols. The antioxidant activity detected was similar to that of tea commonly considered a healthy beverage with strong radical scavenging activity. The sensory analysis of the soft drink showed a consumers' liking score potentially promising for market acceptance. In addition, the experimental drink produced was evaluated for its stability by simulating domestic storage and from the results obtained is possible to assess that a good antioxidant activity was maintained even after 5 days of conservation. Therefore, the present work, stimulates the use of high-quality concentrated juices as food ingredient in order to improve the functional properties of soft drinks.

Four Healthy Food and Beverage Trends

Four Healthy Food and Beverage Trends

Broccoli products supplemented beers provide a sustainable source of dietary sulforaphane

Broccoli is a highly consumed vegetable due to its content of bioactive nutrients and non-nutrients, including glucosinolates and isothiocyanates. Also, the consumption of craft beer has been boosted by the seek for enhanced sensory and functional properties. In this frame, broccoli have been proven as an ingredient to develop healthy beverages. The objective of the work was to evaluate alternative broccoli materials (sprouts and by-products powder) to go further from previous results, in a way contributing to the sustainability and circularity of the agro-food chain using underexploited material to supplement beers, which could be a sustainable dietary source of bioactive sulforaphane (SFN). The results showed high concentrations of SFN in beers supplemented with broccoli sprouts and powder (5.00 and 2.54 mg/L, respectively, previous to bottling). These concentrations remained stable until bottling, where they were reduced by >50%. After 150 storage days, the concentrations of SFN were 1.08 and 0.30 mg/L in beers supplemented with sprouts and powder, respectively. The sensory analysis revealed the positive attributes (colour, floral, fruity, and aftertaste as a result of the profile of volatile compounds) of beers developed using sprouts, and significant values of cooked vegetables, alcoholic, and earthy leather, which could be considered negative in beer. The latter negative tips are the ones offering sensory traits associated to ITC to broccoli-based beer. Therefore, the addition of broccoli in the format of fresh sprouts is more appropriate according to the SFN content and sensory features, providing a functional alternative that could be appreciated by consumers.

Receptive to an authoritative voice? Experimental evidence on how patronizing language and stressing institutional sources affect public receptivity to nutrition information

Common strategies to make official nutrition information more persuasive include highlighting its institutional sources and using simple and direct language. However, such strategies may be counterproductive, as institutions are no longer self-evidently deemed to be legitimate in contemporary societies and such language can be viewed as patronizing. Our preregistered, population-based survey experiment fielded among a high-quality Dutch probability sample in February 2022 (n = 1947) 1) examines whether these dominant strategies hold up when tested against suggestions of psychological reactance and source derogation, and 2) scrutinizes if such responses are stronger among less-educated citizens. Our experiment mirrored real-life examples of health-information campaigns concerning healthy and unhealthy beverages, with data collected on seven outcome measures to discern receptivity toward the information and its sources. We found that just highlighting institutional sources in the information did not lead to it being perceived more negatively. This was also the case when the language used could be perceived as patronizing, with reactance only present for one outcome measure. Moreover, while less-educated citizens were generally less receptive to nutrition information (six of seven outcome measures), versions that could possibly be perceived as patronizing or/and highlighted institutional sources did not make them less receptive systematically. Importantly, therefore, while our results show that the dominant health-communication strategies do not increase receptivity either, their use will probably not have a negative effect on the general public and so do not need to be discarded.

Mapping the effect of healthy and unhealthy food and beverages marketing: two decades of bibliometric analysis

PurposeWith multiple theoretical traditions, diverse topical landscape and rapid regulatory advancements galvanising the ongoing discourse, the emergent marketing scholarship on healthy and unhealthy food and beverages (F&B) has become exhaustive, fragmented and almost non-navigable. Accordingly, this study aims to synthesise and trace two decades of research focused on healthy and unhealthy F&B marketing.Design/methodology/approachThis study conducts a bibliometric analysis of papers published between 2000 and 2020. The data was retrieved from Web of Science (WoS) and Scopus, yielding 338 papers for final analysis. Using VOSviewer software and the Biblioshiny package, the authors performed a detailed bibliometric analysis comprising performance analysis and science mapping.FindingsThe study delineated the contribution, theoretical and thematic structure of healthy and unhealthy F&B marketing scholarship. The authors also mapped the evolution trajectory of the thematic structure, which helped us contemplate the research gaps.Research limitations/implicationsBy delving deeper into the “who”, “where”, “how”, “what” and “when” of healthy and unhealthy F&B marketing, the study enhances the current understandings and future developments for both theorists and practitioners. However, the selection of literature is confined to peer-reviewed papers available in WoS and Scopus.Practical implicationsThe findings delineate the existing scholarship which could guide F&B marketers and policymakers towards designing consumer-centric marketing/policy interventions.Originality/valueTo the best of the authors’ knowledge, this study is the first to perform a bibliometric analysis of healthy and unhealthy F&B marketing, likely to provide valuable guidelines for future scholars, policymakers and practitioners.

Glycemic indices and effect of bitter leaf (Vernonia amygdalina) flavored non-alcoholic wheat beer (NAWB) on key carbohydrate metabolizing enzymes in high fat diet fed (HFD)/STZ-induced diabetic Wistar rats.

In a bid to make the use of functional food easier in the management and prevention of diseases, product development and fortification from/with functional foods have become the recent focus of research. This study, therefore, sought to exploit the recent trend in the brewing industry on the production of non-alcoholic beers by investigating the possibility of having a non-alcoholic beer flavored with bitter leaf, a known plant widely reported to have a strong hypoglycemic effect, as against the traditional use of hops, and the effect of the produced beer on the glycemic indices and various diabetic biochemical parameters that serve as biomarkers for type-2 diabetes (T2D). The glycemic indices, as well as the inhibitory potentials of bitter leaf-flavored Non-alcoholic wheat beer (NAWB) in ratios of 100%HP, 100%BL, 75:25BL, 50:50BL, and 25:75BL, on enzymes linked to a high-fat diet/streptozocin (HFD/STZ)-induced T2D albino Wistar rats were investigated. There were no significant difference (p > .05) between the starch (1.72-1.77 mg/100 mL), amylose (0.22-0.24 mg/100 mL), and amylopectin (1.49-1.53 mg/100 mL) contents of the various samples. The Glycemic Index (GI) of the samples ranged from 36 to 73 with 75:25Bl and 50:50BL have the lowest (36) values. The samples reduced blood glucose levels and inhibited pancreatic α-amylase, lipase, and intestinal α-glucosidase activity. The inhibitory potentials of these beer samples on α-amylase and α-glucosidase as well as their ability to reduce blood glucose levels in diabetic rats thus making the bitter leaf flavored NAWB a suitable healthy beverage for better glycemic control in diabetics. PRACTICAL APPLICATIONS: This study revealed the potential of producing non-alcoholic wheat beer flavored with bitter leaves as a possible substitute for hops. The potential inherent in bitter leaf in the management of type 2 diabetes can thus be made available through a far-reaching beverage medium such as non-alcoholic beer to help in the treatment/management of T2D. The results of this research could be an eye-opener to the possible utilization of bitter leaf and by extension other plants that have been reported in the management of T2D. The use of the bitter leaf as a substitute for hops in the production of non-alcoholic beer in the brewing industry could help in a health-oriented campaign for safe drinks that could be helpful in the control of blood glucose levels of diabetic patients.

Probiotic Beverage from Mangosteen Juice Fermented with Lactobacillus Strains

In the present work, a non-dairy fermented beverage was produced from mangosteen juice using Lactobacillus strains. Mangosteen juice was fermented with 3 probiotic strains: Lactobacillus casei TISTR 390, L. fermentum TISTR 391 and L. plantarum TISTR 1463 in single and co-cultivations at an incubation temperature of 30°C for 72 h. The changes in chemical and microbiological properties during fermentation at 0, 24, 48 and 72 h were investigated. It was found that the acidity and viable cell count of fermented mangosteen juice increased at 72 h fermentation in all of the treatments, whereas the level of total soluble solid, phenolic compound, and pH decreased. Sensory evaluation showed that mangosteen juice fermented with the combination of L. casei TISTR 390, L. fermentum TISTR 391, and L. plantarum TISTR 1463 had overall the acceptability score in the group of highest score (6.74; moderately like). Furthermore, it showed the highest taste liking score.However, after 4 weeks of cold storage at 4°C, the level of phenolic compound, pH and viable cell count of this fermented juice slightly fell, but the total soluble solid remained the same. Interestingly, the fermented juice had good antioxidant activity compared with the control (without lactic acid bacteria). Moreover, the low concentration of fermented mangosteen juice exhibited to have higher toxicity to colon tumor cell (SW620) than that of the control. This finding suggested that these probiotic mangosteen juice could be served as a healthy alternative functional beverage for general consumers, especially adults and the elderly.&#x0D; HIGHLIGHTS&#x0D; &#x0D; Non-dairy prebiotic beverage was produced from mangosteen juice using Lactobacillus strains&#x0D; Mangosteen juice fermented with the combination of 3 probiotics of Lactobacillus strains had the highest overall acceptability and taste liking score&#x0D; The antioxidant activity of probiotic mangosteen juice was higher than those of the control mangosteen juice which showed the lower IC50 values&#x0D; The low concentration of mangosteen probiotic beverage exhibited to have higher toxicity to colon tumor cell (SW620) than that of the control mangosteen juice &#x0D; &#x0D; GRAPHICAL ABSTRACT

Duyun compound green tea extracts regulate bile acid metabolism on mice induced by high-fat diet.

Duyun compound green tea (DCGT) is a healthy beverage with lipid-lowering effect commonly consumed by local people, but its mechanism is not very clear. We evaluated the effect of DCGT treatment on bile acids (BA) metabolism of mice with high-fat diet (HFD) - induced hyperlipidaemia by biochemical indexes and metabolomics and preliminarily determined the potential biomarkers and metabolic pathways of hyperlipidaemia mice treated with DCGT as well as investigated its lipid-lowering mechanism. The results showed that DCGT treatment could reduce HFD - induced gain in weight and improve dyslipidaemia. In addition, a total of ten types of BA were detected, of which seven changed BA metabolites were observed in HFD group mice. After DCGT treatment, glycocholic acid, tauroursodeoxycholic acid and taurochenodeoxycholic acid were significantly down-regulated, while hyodeoxycholic acid, deoxycholic acid and chenodeoxycholic acid were markedly up-regulated. These results demonstrated that DCGT treatment was able to make the BA metabolites in the liver of hyperlipidaemia mice normal and alleviate hyperlipidaemia by regulating the metabolites such as glycocholic acid, tauroursodeoxycholic acid and taurochenodeoxycholic, as well as the BA metabolic pathway and cholesterol metabolic pathway involved.