Healthy Drink Research Articles

The ADDIE Model As An Instrument for Designing HEMA-MAGZ (Healthy Motion Magazine) Media

Clean and healthy living behavior (PHBS) in the work environment is an important aspect which contributes to employees welfare and organizational productivity. However, the implementation of PHBS often faces challenges such as a lack of understanding and awareness of the importance of PHBS in the workplace. This research aims to develop and implement HEMA-MAGZ (Healthy Motion Magazine) as an effective communication, information, and educational media in supporting the implementation of PHBS in the work environment of Tefa House in Health Promotion Major, Jember State Polytechnic. This research method uses the R&D (Research and Development) model to design IEC PHBS media in the Hema-Magz work environment using the ADDIE (Analyze, Design, Development, Implementation, and Evaluation). HEMA-MAGZ is designed as an interactive magazine which contains educational content regarding 10 PHBS indicators, namely (Using Personal Protective Equipment (PPE), regular exercise, not smoking, washing hands with soap in daily activity, tips for defecating and urinating in the bathroom, exterminate mosquito larvae, throwing away rubbish on the right trash bin, avoiding drugs, consuming clean and healthy food and drinks, and not spitting anywhere. The research results show that HEMA-MAGZ has succeeded increasing employees awareness and understanding of PHBS, which is reflected increasing healthy living behavior in the work environment. Furthermore, this magazine also received positive responses from employees who felt the contents are attractive and easy to understand. This research concludes if HEMA-MAGZ is an effective media in conveying information and education.

Healthy Kai (Food) Checker Web-Based Tool to Support Healthy Food Policy Implementation: Development and Usability Study.

Public health programs and policies can positively influence food environments. In 2016, a voluntary National Healthy Food and Drink Policy was released in New Zealand to improve the healthiness of food and drinks for hospital staff and visitors. However, no resources were developed to support policy implementation. This study aimed to design, develop, and test a new web-based tool to support food providers implementing the National Healthy Food and Drink Policy in New Zealand. The Double Diamond model, a structured framework with 4 design phases, was used to design and develop a web-based tool. Findings from our previous research, such as (1) systematic review of barriers and facilitators to workplace healthy food policy implementation; (2) scoping review of current tools and resources available in New Zealand, Australia, and Canada; (3) interviews with food providers and public health nutrition professionals; and (4) food and drink availability audit results in New Zealand hospitals were used in the "Discover" (understanding of current gaps) and "Define" (prioritizing functions and features) phases. Subsequent phases focused on generating ideas, creating prototypes, and testing a new web-based tool using Figma, a prototyping tool. During the "Develop" phase, project stakeholders (11 public health nutrition professionals) provided feedback on the basic content outline of the initial low-fidelity prototype. In the final "Deliver" phase, a high-fidelity prototype resembling the appearance and functionality of the final tool was tested with 3 end users (public health nutrition professionals) through interactive interviews, and user suggestions were incorporated to improve the tool. A new digital tool, Healthy Kai (Food) Checker-a searchable database of packaged food and drink products that classifies items according to the Policy's nutritional criteria-was identified as a key tool to support Policy implementation. Of 18 potential functions and features, 11 were prioritized by the study team, including basic and advanced searches for products, sorting list options, the ability to compile a list of selected products, a means to report products missing from the database, and ability to use on different devices. Feedback from interview participants was that the tool was easy to use, was logical to navigate, and had an appealing color scheme. Suggested visual and usability improvements included ensuring that images represented the diverse New Zealand population, reducing unnecessary clickable elements, adding information about the free registration option, and including more frequently asked questions. Comprehensive research informed the development of a new digital tool to support implementation of the National Healthy Food and Drink Policy. Testing with end users identified features that would further enhance the tool's acceptability and usability. Incorporation of more functions and extending the database to include products classified according to the healthy school lunches program policy in the same database would increase the tool's utility.

Structural and mechanistic insights into the anti-tyrosinase, anti-melanogenesis, and anti-browning effect of proanthocyanidins from seed coats of Acer truncatum Bunge

Acer truncatum is a multifunctional tree species with broad applications in ornamental, healthy drink, and seed oil. In the present study, proanthocyanidins were isolated from the seed coats of A. truncatum, which were largely discarded as industrial wastes in seed oil production. Meanwhile, structural features, effects and mechanisms of anti-tyrosinase, anti-melanogenesis, and anti-browning of A. truncatum seed coat proanthocyanidins (ASPs) were systematically investigated. The joint application of FT-IR, MALDI-TOF-MS, hiolysis-coupled reverse-phase LC-ESI-MS, together with normal-phase LC confirmed that ASPs were predominately constituted by procyanidins with a mean polymerization degree of 12.09. Furthermore, ASPs powerfully inhibited both monophenolase and diphenolase activities of tyrosinase, and the inhibition of diphenolase was proved to be reversible and competitive−uncompetitive mixed type. Analyses of fluorescence quenching, UV spectra, and copper-ion chelation indicated that ASPs could inhibit tyrosinase in varied stages, and molecular docking and dynamic simulation further revealed the interaction mode between ASPs and tyrosinase. Cell assays further suggested that ASPs exhibited a strong inhibition against intracellular tyrosinase activity and melanin production through suppressing the expression of tyrosinase and microphthalmia transcription factor (MITF) at transcription level and caused apoptosis in B16F10 cells at higher concentrations. Antioxidant and anti-browning studies demonstrated that ASPs possessed high capacities of antioxidant, and potently suppress the browning of fresh-cut potatoes. Therefore, this study confirmed that seed coats of Acer truncatum is a potential natural source of tyrosinase, melanogenesis, and browning inhibitor, which provided a theoretical basis for the utilization of ASPs in the cosmetics, pharmaceutical, and food industries.

New Zealand Early Learning Service Menus Do Not Meet Health New Zealand Guidelines for Providing Healthy Menus and Reducing Food-Related Choking in Children.

To assess alignment of food and drinks served to New Zealand (NZ) children in early learning services (ELS) with the Health NZ (formerly known as Ministry of Health) Healthy Food and Drink (HFD) and Reducing Food Related Choking (choking) guidance. Menus (271) collected remotely from 148 ELS from November 2020-March 2021 were analysed for their nutritional quality based on a 'traffic light' classification of 'green' (most nutritious), 'amber' (moderately nutritious) and 'red' (least nutritious) based on the guidance. Overall, 2.6% of menus met the guidance, and alignment was greater for menus for over 2-year-olds (over-2s) than under 2-year-olds (under-2s; p < 0.01). One-fifth (18.5%) of menus met the choking guidance. Services with a Healthy Heart Award (HHA) from the Heart Foundation provided more 'green' items to over-2s (p = 0.039) and under-2s (p = 0.01), and less 'red' items to over-2s (p = 0.04). Providing more green menu items was inversely correlated with providing less high choking risk foods (p < 0.01). Menu scores did not vary by service location, neighbourhood socioeconomic deprivation or type (services operating independently versus those part of an education group chain). Alignment with Health NZ nutritional guidance is low, particularly in ELS caring for very young children (under-2s). Service characteristics, except for HHA status, are a poor predictor of nutritional quality of menus at ELS. Greater uptake of the HHA scheme could assist ELS to provide healthier food and drinks. Early learning services need further support from the public health sector to implement national nutritional guidelines.

TRADITIONAL BEVERAGES TRADING BY USING NATURAL HERBALS AND SPICES IN MADURAI IN TAMILNADU: A STUDY

Cultural heritage city Madurai is famous for its Dravidian style temple but also, renowned for traditional beverages and food. In the modern world, people commonly like more modern delicious cold and hot beverages easily available in the local market. In Madurai city of Tamilnadu state, the traditional drinks Gigarthanda, Paruthi Paal, Sukku Coffee, Melagu Rasam, and Aatukkaal Soup are available in fresh, healthy and nutritious drinks in the local shops and street vendors market. The functional drinks are incorporated with natural herbal medicine and spices materials such as cardamom, pepper, piper jongum, dried ginger, basil seeds, palm jaggery and cotton seeds. The ingredients incorporated in beverages cure the symptoms of cough, cold, headache, pain, vomiting, fever and indigestion issues. So, visitors from inside and outside Madurai in Tamilnadu and international tourists like the local beverages. Traditional beverages of different varieties are very popular and they can be liked by children to old people. Regarding the traditional beverages in Madurai city by using natural herbals and spices, preparation available shops, the cost of the drinks and results we will discuss in detail.

Research on the Impact of CHAGEE's Social Media Marketing Strategies on Chinese High School Students' Purchase Intentions

Through its healthy tea drinks, unique brand culture, and effective social media marketing, CHAGEE has successfully attracted many young consumers, rapidly expanding in the market and establishing a strong brand influence. This study explores how CHAGEE enhances high school consumers' purchase intentions through new media marketing, beverage taste, and packaging design, product visual appeal and brand image, collaboration with KOLs, and brand partnerships. In order to ensure the representability of the data, the author set several multiple-choice questions on the program, and then published the online survey on the Chinese platform Little Red Book for two weeks, collecting some data from high school students in various regions of China. The survey shows that consumers mainly learn about CHAGEE through TikTok and word-of-mouth, and choose to purchase because of its taste and appearance. The visual appeal of the brand and the brand image are also very important. It is also suggested to collaborate with KOLs or launch co-branded limited editions to enhance social media marketing effectiveness.

Korean Indigenous Knowledge of Health in Korean Drama Jewel in The Palace

Korea is famous for the creative industry such as drama which set in modern times and the kingdom era (saeguk). In the saeguk drama, Korean Indigenous knowledge is also shown. It represents their traditional life, such as livelihoods, how to make tools, survive in four seasons, how to farm or garden, and also about health. One of the saeguk with the theme of Indigenous knowledge is Jewell in the Palace, with the background of the lives of physicians and healers in the Joseon era. This study aims to identify the health themes in the drama text. Therefore, we use qualitative content analysis. The results of the study show that in Jewell in the Palace, there are twelve main themes about health: the relationship between body changes and health, herbs, flowers, acupuncture, healthy drinks, environmental influence on health, benefits of plants for health, spices, fruits, benefits of animals for human health, healthy tips, and natural ingredients for skincare. The conclusion is that the Korean drama Jewell in the Palace has main themes and sub-themes about health based on their characteristics, types of plants, names of animals, and the benefits. The results of this study can be a source of reference for further research from several disciplines: cultural science (cultural and media studies), health (traditional medicine), education (the effectiveness of drama as a source of learning about Indigenous knowledge), and research studies to analyze the use of entertainment media (films, movies, comedy series, and dramas) as sources of research data.

Preparation And Evaluation Of A Mixed Vegetable Drink Based On Coconut Milk, Amaranth, Quinoa And Acerola

Allergic substances present in food pose a great risk to an individual's nutrition and health, depriving them of nutrients due to food restrictions. The vegetable drink made with coconut milk, amaranth, quinoa and acerola pulp (BVCAQA) could become a healthy and innovative drink, since the simplicity of the product's composition and the absence of additives allow it to be used as a nutritious, functional and hypoallergenic food. Formulations were made without the addition of acerola pulp (A) and with the addition of acerola pulp (B). The physicalchemical analyses followed the Adolfo Lutz Institute's physical-chemical methods for food analysis and the microbiological analyses followed the Manual of methods for microbiological analysis in food. In order to check whether there were any significant differences, the Analysis of Variance (ANOVA) was applied using the SISVAR program version 5.6. Principal Component Analysis (PCA) was carried out using the PAST software. The vegetable drink based on coconut milk, amaranth, quinoa and acerola pulp was produced naturally, without stabilizers, thickeners or industrial emulsifiers. There was a significant difference (p&lt;0.05) between formulations A and B for the physicochemical parameter’s soluble solids, pH and humidity. The acerola pulp is acidic and has a high moisture content. Its addition helps to reduce the pH and increase the moisture and soluble solids content of the vegetable drink. Its production could be a feasible technological possibility for small manufacturers. The hygienic and sanitary procedures used in the production of the vegetable drink contributed to its safety and the absence of microbiological contamination. The coconut, amaranth and quinoa drink flavored with acerola pulp could be a viable alternative for people looking for a balanced, nutritious diet or people who are lactose intolerant or allergic to animal milk and soy proteins

The effect of healthy food guidance for schools on food availability, purchasing and consumption among school children in New Zealand and Australia: an integrative review.

Modifying the food environment holds promise for instilling healthier behaviours in children and may be an effective public health strategy for preventing childhood obesity and adverse health outcomes. The school food environment is a valuable setting to influence most children's dietary behaviours from an early age, yet evidence suggests that the New Zealand and Australian school food environment is not conducive to healthy food and drink consumption. The present study aimed to investigate the level of compliance in New Zealand and Australia with government guidelines for food and drink availability within schools and the subsequent effect on food consumption and purchasing behaviours of children. A systematic review utilising three databases, PubMed, Scopus and the Cochrane Library, was conducted. The research covered peer-reviewed studies from both New Zealand and Australia that met predefined inclusion criteria. Fifteen studies focused on assessing food availability within schools on the basis of government guidelines, and ten studies explored food purchasing and consumption by students influenced by changes to the school food environment. Results showed low compliance with government healthy food guidelines for schools, and significant socioeconomic disparities. Western Australia's clear targets as well as the mandatory monitoring systems in place stand out as being a significant enabler of greater compliance with government food policies. Interventions aimed at improving healthy food availability and promoting healthy options in the canteen may positively influence student purchasing and consumption habits. Strategies such as feedback models and incentivisation hold promise for promoting healthier school environments and influencing children's food choices.

The use of contracts to implement and manage healthy vending: best practice recommendations for effective and sustained interventions

BackgroundContracts can be an effective lever to implement and manage health-enabling food retail environments. However, guidance for the effective use of contracts in food retail settings is limited. The use of contracts to create healthy food vending environments is one area where policy attention has been focussed in high income countries. We applied a public health regulatory framework to publicly available guidance documents on healthy vending to develop best practice recommendations for using contracts to create healthy food vending environments.MethodsDocument analysis involved i) snowball sampling to identify eligible publicly available healthy vending guidance documents from an identified seed paper; ii) application of a public health regulatory framework to extract data across three domains of form, substance and governance of healthy vending initiatives; and iii) synthesis of data to form best practice recommendations. Eligible documents were those aimed at implementing healthier vending; published from 2000 onwards; accessible online; and included recommendations beyond nutrition standards alone, including a reference to at least one regulatory governance process (administration, implementation, monitoring, enforcement or review).ResultsTwelve of 92 documents identified were eligible and all were from the United States (US). All noted that products need to comply with nutrition standards. Other aspects of regulatory substance (i.e., pricing, promotion, placement, labelling and contract length) were less well considered as were elements of regulatory governance (regulatory rules, administration, implementation, monitoring, enforcement and review). Our adapted framework covers three regulatory domains with nine components, and a further 20 recommendations for best practice application in healthy vending.ConclusionsTo be effective, contracts used to manage healthy food vending should include more than the nutrition standards for healthy food and drinks. Clearly stating the contract objectives, operative terms and conditions, and defining responsibilities for monitoring, review and enforcement within the contract, in addition to the nutrition standards, will assist practitioners in creating effective and sustained contract-based initiatives aimed at improving the healthiness of vending, or potentially other food retail environments.

The case for investment in nutritional interventions to prevent and reduce childhood and adolescent overweight and obesity in Peru: a modelling study

BackgroundBetween 2006 and 2016 the prevalence of overweight and obesity among children and adolescents aged 5–19 years in Peru increased from 22.7 to 27.0%. This investment case quantifies the economic impacts of childhood and adolescent overweight and obesity in Peru. It identifies and quantifies the potential impact of a set of new or expanded interventions that can strengthen current national efforts to prevent and reduce child and adolescent overweight and obesity.MethodsA deterministic Markov cohort model with a societal cost perspective estimated reductions in mortality and morbidity from implementing interventions to prevent and reduce child and adolescent overweight and obesity and the impact in savings in healthcare costs and gains in wages and productivity. Interventions identified through a review of published literature includes a school-based social marketing campaign, exclusive breastfeeding promotion and support, a healthy food and drink policy for school premises, and a 20% subsidy on fruits and vegetables for people living below the national poverty line. The return on investment (ROI) was calculated along with the estimated cost savings associated with the interventions. Analysis was conducted to test ROI sensitivity to changes in the key parameters and assumptions.ResultsBetween 2025 and 2092, the expected combined direct and indirect healthcare costs attributable to child and adolescent overweight and obesity in Peru are 210.6 billion USD. The direct healthcare costs are 1.8 billion USD, and the indirect costs are 208.8 billion USD. Expected savings for all interventions combined is 13.9 billion USD with a per-person savings of 12,089.8 USD. The expected ROI of the four interventions combined is 39.3 USD (30-years), 64.6 USD (50-years), and 164.1 USD (66-years) per one USD invested.ConclusionsThe overweight and obesity epidemic among children and adolescents in Peru requires wide-ranging and expanded implementation of policies to achieve long-term reductions in prevalence. This study’s findings show that the four priority interventions have high ROIs and can be used to guide policy to address the complex interplay of factors that contribute to the obesogenic environment.

Penerapan Strategi Manajemen Persediaan pada Produk UMKM Smoothies di Beberapa Gerai Kota Gorontalo dalam Menghadapi Turbulensi Lingkungan Bisnis

UMKM Smoothies are drinks that are currently popular. Drinks are made from a mixture of fruit and are usually added with additional yogurt, vegetable milk, or other fruit juice. Smoothies are often considered a healthy drink choice because they contain quite high nutritional content, such as fiber and vitamins. Apart from that, smoothies can also help increase energy and improve the digestive system. The tradition of drinking smoothies has existed in various cultures and has become a healthy drink trend in all circles. However, Smoothies UMKM have not implemented inventory management in managing the best raw materials. This research was conducted with the aim of finding out what kind of efforts they make in managing raw materials, and how the sales of UMKM Smoothies products face the turbulence of the business environment. Data collection in this research was carried out through interviews, observation and documentation

Healthy Drinks, Healthy Teeth – Ciunerkaq Tanqigtuq (The Future is Bright): A study protocol for a community-based, non-randomized sociobehavioral trial to reduce added sugar intake in Alaska Native Yup'ik children in the Yukon-Kuskokwim Delta

BackgroundThis study protocol describes a community-based intervention that will seek to reduce added sugar intake in Yup'ik Alaska Native children by targeting reductions in sugar-sweetened fruit drinks. MethodsA two-group non-randomized design will be used to evaluate the intervention in three Yup'ik communities in Alaska focusing on children age 1 to less than age 12 years with a minimum enrollment target of 192 children. Families in the intervention arm will participate in a program consisting of five sessions plus four brief check-ins, all delivered by a Yup'ik Community Health Worker. Modifications to the local store environment will be made to give families a place to purchase sugar-free water enhancers. Families in the delayed treatment control arm will receive no intervention during the main study period. There will be five data collection visits (baseline, 1-month, 3-months, 6-months, and 12-months) that will include collection of survey and dietary data, and a hair and plaque sample from each participating child. The outcomes will be change, from baseline to 6 months, in added sugar intake based on a validated hair biomarker (grams of added sugar/day). We hypothesize children in the intervention arm will have greater reductions in added sugar intake compared to children in the control arm as measured by the hair biomarker. DiscussionThis is one of the first known community-based sociobehavioral interventions aimed specifically at reducing added sugar intake in Alaska Native communities by targeting sugar-sweetened fruit drinks. Trial registrationClinicalTrials.govNCT05219448 (first posted on February 2, 2022).

Utilization of Hibiscus, Tamarind and Carob in Production of Low Calories Healthy Soft Drinks

The demand for carbonated beverages is increasing, offering opportunities to develop drinks with significant health benefits. Beverages containing carob, tamarind and hibiscus offer multiple nutritional and functional benefits and can serve as healthy alternatives to other soft drinks on the market. This is particularly important given the high sugar and calorie content of traditional soft drinks, which has been linked to increased issues associated with obesity, type 2 diabetes, osteoporosis and cardiovascular disease globally. The focus of the current work is to evaluate low-calorie soft drinks made from hibiscus, tamarind and carob and sweetened with erythritol that cater to diverse consumer segments, including diabetics and health-conscious individuals. Hibiscus, tamarind and carob extracts were sweetened with 0.5, 1 and 1.5 g erythritol sugar/200 ml carbonated beverage. The results showed that the alcoholic extract from hibiscus cups gave the highest content of phenols and flavonoids (70.3 mg gallic/g on DW and 7.8 mg catechin/g on DW), followed by carob pod alcoholic extract (19.3 mg gallic/g on DW) and tamarind alcoholic extract (11.6 mg gallic/g on DW). Tamarind gave a higher content of flavonoids (2.3 mg/g) than carob (1.2 mg/g); however, carob pods had the highest antioxidant activity (91.92%), followed by tamarind pulp (87.66%) and hibiscus cups (79.76%). The soft drinks of hibiscus and tamarind sweetened with erythritol at 1.5 g/200 ml gave the best sensory properties compared with control (adjusted by sucrose at 12% brix) and others concentrations used of erythritol sugar at (0.5 and 1.5 g /200 ml carbonated beverage). Carob pods soft drink sweetened with 0.5 g erythritol /200 ml gave the best sensory characteristics compared to the control sample and others concentrations of erythritol sugar at (1 and 1.5 g /200 ml carbonated beverage), which may be due to the high content of sugars in carob. Hibiscus carbonated beverage outperformed tamarind in terms of overall acceptability and carob carbonated beverage was the least acceptable in terms of sensory properties. Carob carbonated beverage recorded the highest antioxidant activity (90.9%) and phenolic content while representing the second highest in terms of flavonoids. Tamarind carbonated beverage ranked second in terms of antioxidant activity (86.0%) and phenolic content although it ranked first in terms of flavonoids. Hibiscus carbonated beverage recorded the lowest content in terms of antioxidant activity (79.36%), phenolic compounds and flavonoids. Hibiscus, tamarind and carob are a great choice for the production of carbonated beverages because they give the beverage desirable nutritional, cosmetic and medicinal qualities. Moreover, the simplicity of production and availability of raw materials allows for the stimulation of the economy by reducing dependence on multinational companies offering unhealthy or industrialized soft drinks.

Slow and steady—small, but insufficient, changes in food and drink availability after four years of implementing a healthy food policy in New Zealand hospitals

BackgroundA voluntary National Healthy Food and Drink Policy (the Policy) was introduced in public hospitals in New Zealand in 2016. This study assessed the changes in implementation of the Policy and its impact on providing healthier food and drinks for staff and visitors in four district health boards between 1 and 5 years after the initial Policy introduction.MethodsRepeat, cross-sectional audits were undertaken at the same eight sites in four district health boards between April and August 2017 and again between January and September 2021. In 2017, there were 74 retail settings audited (and 99 in 2021), comprising 27 (34 in 2021) serviced food outlets and 47 (65 in 2021) vending machines. The Policy’s traffic light criteria were used to classify 2652 items in 2017 and 3928 items in 2021. The primary outcome was alignment with the Policy guidance on the proportions of red, amber and green foods and drinks (≥ 55% green ‘healthy’ items and 0% red ‘unhealthy’ items).ResultsThe distribution of the classification of items as red, amber and green changed from 2017 to 2021 (p < 0.001) overall and in serviced food outlets (p < 0.001) and vending machines (p < 0.001). In 2021, green items were a higher proportion of available items (20.7%, n = 815) compared to 2017 (14.0%, n = 371), as were amber items (49.8%, n = 1957) compared to 2017 (29.2%, n = 775). Fewer items were classified as red in 2021 (29.4%, n = 1156) than in 2017 (56.8%, n = 1506). Mixed dishes were the most prevalent green items in both years, representing 11.4% (n = 446) of all items in 2021 and 5.5% (n = 145) in 2017. Fewer red packaged snacks (11.6%, n = 457 vs 22.5%, n = 598) and red cold drinks (5.2%, n = 205 vs 12.5%, n = 331) were available in 2021 compared to 2017. However, at either time, no organisation or setting met the criteria for alignment with the Policy (≥ 55% green items, 0% red items).ConclusionsIntroduction of the Policy improved the relative healthiness of food and drinks available, but the proportion of red items remained high. More dedicated support is required to fully implement the Policy.

The principal component analysis of antioxidant activities of Songgak, a traditional herbal drink in West Nusa Tenggara, Indonesia

Songgak is a traditional herbal tea of the Sasak Tribe in Lombok Island, Indonesia, formulated to strengthen people's stamina. Songgak is composed of seven kinds of roasted spices: Piper nigrum L., Coriandrum sativum L., Piper retrofractum Vahl, Myristica fragrans Houtt, Syzygium aromaticum, Elaeocarpus grandiflorus, and Helicteres isora. This study aimed to assess the benefits of Songgak and its constituent spices by evaluating their antioxidant activities, total phenolic content (TPC) and flavonoid content (TPC). Antioxidant activity tests were performed on the water extract of Songgak, ethanolic extract of Songgak, and ethanolic extract of seven spices of Songgak including 2,2′- diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP) assay. The antioxidant activity using DPPH method showed that the water extract of Songgak has a strong categorisation of antioxidant activity with DPPH IC50 value of 63.78±4.29 µg/mL. The constituent species of Songgak with the strongest antioxidant activity was S. aromaticum. Total phenolic content (TPC) and total flavonoid content (TFC) of Songgak tea were 26.85±4.29 mg GAE/g and 6.99±0.29 mg RE/gram, respectively. The correlation between TPC, TFC, and antioxidant activities was determined using principal component analysis (PCA). The loading plot showed that TPC and TFC were strongly correlated with the antioxidant activity (FRAP method) of Songgak tea and its constituent spices. These results revealed that the presence of flavonoid and phenolic compounds in the seven herbal medicinal plants were responsible for the antioxidant properties of Songgak as a healthy herbal drink. Therefore, consuming Songgak every day can be beneficial for preventing various diseases involving free radicals.

Innovative of cascara as potential in beverage, food and their functional impact: a review

SummaryCascara's beverage and food innovation has sparked interest due to its unique flavour profile and potential health benefits. Cascara drink, which comes from dried coffee pulp husks, offers a distinctive aroma reminiscent of cherry, mango and tamarind. Research has highlighted cascara's high antioxidant content, making it a functional and healthy drink choice. Sensory analysis has shown that cascara drinks exhibit dominant citric acid and black tea flavours with a strong sour aroma, appealing to consumers who enjoy coffee and tea. Furthermore, post‐harvest processing significantly influences the chemical composition of cascara beverages, with different processing methods resulting in varying levels of caffeine, total phenolic compounds and antioxidant activity. This innovation not only offers a refreshing drink but also shows the potential of cascara to be a valuable source of antioxidants with diverse flavour profiles and contributing to the global market.

Product development of gac fruit juice incorporated with lime juice

Gac fruit is widely cultivated in Thailand. It has elevated amounts of phytochemical compounds such as lycopene and β-carotene, with the aril section being the richest in these compounds. Lime juice is a healthy drink that is generally consumed for its nutritive value. The purpose of this study was to carry out an assessment to identify the appropriate proportion of lime for blended lime and gac fruit juice processing. This research consisted of four experiments. Fresh gac fruit juice (as a control sample; 0% and blended gac fruit juice with 5%, 10% and 15% concentrations of lime juice were analysed. Physical properties were examined, including brightness and colour (L*, a* and b* values), as well as chemical properties such as total acidity percentage, pH, vitamin C, total soluble solids, β-carotene, antioxidant inhibition percentage (DPPH assay) and lycopene. For the assessment of microbiological properties, a total plate count was carried out. A sensory evaluation for colour, odour, flavour, mouthfeel as well as overall acceptability was performed by thirty untrained panelists using the 9-point hedonic scale. Concerning the physical properties, it was determined that an increase in the amount of lime juice caused an escalation in external colour, odour and sediments. Analysis of the chemical properties revealed that all treatments were significantly different (p&lt;0.05), except for β-carotene and total soluble solids. The chemical properties showed that lycopene, antioxidant inhibition percentage (as DPPH assay) and β-carotene were within the ranges of 647.32- 650.48 µg/g, 4.23-4.65% and 441.95-444.16 µg/g, respectively; they were not significantly different except for the antioxidant inhibition percentage and β-carotene. An increase in the amount of lime juice caused an increase in the external appearance of vitamin C sediments and total acidity percentage. The findings of the microbiological analysis demonstrated that the total plate count met the standard regulations, while the sensory evaluation revealed that the flavour, mouthfeel and overall acceptability for experiment no. 3 (10% of lime juice) obtained the highest values of 7.37, 6.90 and 7.33, respectively.

KUALITAS ORGANOLEPTIK SUSU NABATI BIJI CEMPEDAK (Artocarpus Champeden) TERSUSPENSI PROBIOTIK BERDASARKAN SUHU PENYIMPANAN

Background: Cempedak (Artocarpus champeden) is a local fruit of Central Kalimantan that is oval with dark yellow and fibrous flesh and has a fragrant aroma when ripe. So far, cempedak seeds have only become organic waste, not used properly. The nutritional and mineral content of cempedak seeds can be used and processed into a healthy drink, namely vegetable milk. Methods: The method used is an experimental method to produce vegetable milk with cempedak seeds which is then carried out organoleptic tests to determine the quality of the aroma and taste of the vegetable milk made. Results: Based on the research carried out, the results showed that the taste quality of vegetable milk of cempedak seeds (Artocarpus champeden) that was most liked by the respondents/panelists was at the temperature of T1=20o C and T2=30o C, which was with a refreshing sweet and sour taste, while for the sour aroma and distinctive smell of cempedak seeds at the temperature of T3=30o C. Conclusion: Cempedak seeds can be used as probiotic plant-based milk with an optimal storage temperature of 30o C to get the distinctive taste, aroma and smell of cempedak seeds.

Implementing healthy food policies in health sector settings: New Zealand stakeholder perspectives

BackgroundIn 2016, a voluntary National Healthy Food and Drink Policy was released to improve the healthiness of food and drinks for sale in New Zealand health sector organisations. The Policy aims to role model healthy eating and demonstrate commitment to health and well-being of hospital staff and visitors and the general public. This study aimed to understand the experiences of hospital food providers and public health dietitians/staff in implementing the Policy, and identify tools and resources needed to assist with the implementation.MethodsA maximum variation purposive sampling strategy (based on a health district’s population size and food outlet type) was used to recruit participants by email. Video conference or email semi-structured interviews included 15 open-ended questions that focused on awareness, understanding of, and attitudes towards the Policy; level of support received; perceived customer response; tools and resources needed to support implementation; and unintended or unforeseen consequences. Data was analysed using a reflexive thematic analysis approach.ResultsTwelve participants (eight food providers and four public health dietitians/staff) were interviewed; three from small (< 100,000 people), four from medium (100,000-300,000 people) and five from large (> 300,000 people) health districts. There was agreement that hospitals should role model healthy eating for the wider community. Three themes were identified relating to the implementation of the Policy: (1) Complexities of operating food outlets under a healthy food and drink policy in public health sector settings; (2) Adoption, implementation, and monitoring of the Policy as a series of incoherent ad-hoc actions; and (3) Policy is (currently) not achieving the desired impact. Concerns about increased food waste, loss of profits and an uneven playing field between food providers were related to the voluntary nature of the unsupported Policy. Three tools could enable implementation: a digital monitoring tool, a web-based database of compliant products, and customer communication materials.ConclusionsAdopting a single, mandatory Policy, provision of funding for implementation actions and supportive tools, and good communication with customers could facilitate implementation. Despite the relatively small sample size and views from only two stakeholder groups, strategies identified are relevant to policy makers, healthcare providers and public health professionals.