Kinds Of Beverages Research Articles

The Development of Edible Straw from Apple and Durian Peel

Over the past few decades, there has been a surge in the demand for plastic utensils, especially plastic straw which contribute to consumption of toxic chemicals. The use of plastic straws has led to plastic pollution crisis due to their non-biodegradability and lengthy decomposition periods. Currently, various kinds of edible straw have been developed to replace traditional plastic straw to reduce the environmental pollution, however the edible straw usually has weak structural integrity and becomes soggy when immersed in beverages. The purpose of this study is to develop the production of edible straw from fruit peel, such as apple and durian peel skin and investigate the physicochemical characteristics of the edible straw at different temperatures. The manufacturing process of edible straw using fruit peel can be categorized into 3 main steps, including preparation of fruit peel paste using fruit peel and distilled water at weight ratio 1:0.3, preparation of edible film as well as drying and demoulding of edible straw. Then, a series of tests including water absorption test, heat resistance test and swelling ratio test have been conducted to investigate the functionality of the edible straw in different kinds of beverages, including hot and cold liquids at temperature ranges from 5 °C to 65 °C. The observation suggests that durian peel edible straw has higher water absorption capability, heat resistance and swelling ratio when soaked in liquids compared to apple peel edible straw. Both the apple and durian peel edible straw are best for use at beverage temperature within 25 °C. Durian peel edible straw has better performance as it can be used for beverage temperature up until 65 °C while only 45 °C for apple peel edible straw.

Straightforward smartphone assay for quantifying tannic acid in beverages based on colour change of Eu3+/polyethyleneimine complex

Tannic acid (TA)—a natural product—is a polyphenol derivative that occurs in certain kinds of beverages. A large amount of TA could give rise to an unpleasant flavour and could negatively affect the human body by causing stomach irritation, abdominal pain, nausea, vomiting, and even death. Thus, the need exists for a simple TA detection procedure that meets specific criteria such as on-site analysis, portability, and affordability. Herein, we present a new TA assay, which is based on the fluorescent quenching effect of an efficient fluorophore, and which comprises a smartphone-integrated homemade reader system. The fluorescent polyethyleneimine-derivatised polymer (FP), a strong emitter at 510 nm, was synthesised with the aid of a facile sonication method. In the presence of Eu3+ ions, TA quenches the fluorescence of the FP via electrostatic interaction. A smartphone was used to capture an image of the FP undergoing fluorescence for conversion to RGB values. The blue channel was chosen for further analysis because it offered the highest R2-value compared to the red and green channels. We verified these results using a commercial spectrofluorometer and calculated the limit of detection of this assay as 87 nM and 20 nM for the homemade reader and spectrofluorometer, respectively. The detection range for TA with the proposed assay is 0.16–66.66 μM. The application of the proposed method to real beverage samples for TA detection demonstrates its analytical applicability.

Metabolomics Integrated with HPLC-MS Reveals the Crucial Antioxidant Compounds of Muscadine Wine.

Wine is a kind of beverage with a variety of compounds beneficial to human health, which makes it popular all over the world and it contributes importantly to economics. The excessive oxidation of wine has always been a major problem in wine production and storage. Unlike traditional wines which are made from Eurasian grapes, wines made from muscadine grapes (Muscadinia rotundifolia Michx.) can maintain their sensory qualities under natural oxidation conditions for relatively long periods of time despite the insight mechanisms still being unclear. In this study, two muscadine wines, Carlos (CAL) and Noble (NOB), and two traditional wines, Chardonnay (CH) and Marselan (MAS), were chosen for comparison of their compositional alteration during oxidation, in order to analyze the principal components contributing to the antioxidant characteristics of muscadine wines. The DPPH, ORAC, color intensity, and total phenolic content changes during the natural oxidation process were analyzed. Six core significantly changed metabolites (SCMs, avicularin, beta-lactose, delphinidin-3-O-glucoside, ellagic acid, myricetin, and 4-methylcatechol [p < 0.05]) related to the oxidation process were determined. In addition, HPLC-MS was also used to identify pyrogallol which is a unique antioxidant compound in muscadine wine. The present work aims to reveal the crucial antioxidant compounds of muscadine wine and provide valuable information and a new platform for future research on wine oxidation.

A Rapid Determination Method of Metals in Foods for Emergency Response to Health Crisis

A rapid determination method for emergency response to health crisis caused by metals in foods, was developed using microwave decomposition equipment and inductively coupled plasma atomic emission spectroscopy (ICP-AES). The method was assessed for 18 elements (Al, As, B, Cd, Co, Cr, Cu, Fe, Hg, Mn, Mo, Ni, Pb, Sb, Se, Sn, Tl and Zn) in 5 kinds of beverages and 7 kinds of foods. A single-laboratory method validation study was performed using food samples added with 20 mg/kg of each metal. Trueness was 88-108% and intralaboratory reproducibility was 0.2-11.3%. Time required for analysis was less than 3 hr. Thus, the presented method could be useful for rapid analysis of metals involved food poisoning cases.

Sensory optimization of a flavor mix for a milkshake-like beverage formulated with residual grain from the amaranth popping process

Objective: To identify an optimal combination of sweet, coffee, and chocolate flavors to maximize liking of sensory attributes in a beverage formulated with residual grain from amaranth popping. Design/Methodology/Approach: We evaluated nine mixtures formulated with refined sucrose, instant coffee, and cocoa powder. Formulations were plotted in the simplex coordinate system. We prepared a milkshake-like beverage using residual grain from the amaranth popping process (RGAPP) as base. Sucrose, coffee, and cocoa were used as flavoring agents. We conducted a consumer study to identify the optimal mixture that maximized liking, acceptability, and purchase intent. Results: When testing the overall liking of the prepared milkshake-like product, we observed favorable reactions to those formulations that contained more sucrose and cocoa powder. Consumers found formulations 1 (30% coffee and 70% sucrose), 2 (70% sucrose and 30% cocoa powder), and 7 (30% sucrose and 70% cocoa powder) tastier than the others. The formulations with high coffee and low sucrose content were the least liked. Formulation 8 (70% coffee and 30% cocoa powder) had the lowest overall liking score for the milkshake-like beverage. Study Limitations/Implications: The results represent a segment of mostly young consumers (81%), between 18 and 24 years old. Recommendations/Conclusions: Consumers showed interest in the developed products as they usually drink different kinds of beverages in the morning. There was a significant difference between formulations, mainly due to the different levels of sucrose. The use of flavorings is a viable strategy for the development of milkshake-like beverages formulated with residual grain from the amaranth popping process aimed to harness the benefits that this ingredient can offer to human nutrition.

Dental Erosion and Its Relation to Potential Influencing Factors among 12-year-old Hungarian Schoolchildren.

This cross-sectional observational study evaluated the frequency of dental erosion in 12-year-old schoolchildren in Hungary and its connection to gender, geographical region, eating/drinking habits, and to socioeconomic factors, such as the educational level of their mothers. 579 randomly selected children aged 12 (287 boys and 292 girls) were examined in our cross-sectional study from 14 different regions in Hungary. Clinical examinations were carried out by the same examiner, using the 'Basic Erosive Wear Examination' (BEWE) index. A self-administered questionnaire was filled in by each child, surveying their oral hygiene, nutritional habits and socioeconomic status. 21.2% of the children showed dentitions with signs of erosion. We found statistically significantly higher BEWE scores in urban than in rural areas (p = 0.0058). There was no difference between genders. Among children drinking carbonated soft drinks once or more daily, the prevalence of BEWE score < 3 was statistically significantly lower than among those who consumed these kinds of beverages less frequently (83.6% vs 90%, respectively, p = 0.034). Children of mothers with a highschool diploma had a BEWE score ≥ 3 statistically significantly less frequently than those whose mothers had not graduated from highschool (8.4% vs 22.5%, respectively, p = 0.000). The prevalence of dental erosion among 12-year-old children in Hungary is not as high as reported previously in Western European countries. A positive correlation was observed between the consumption of carbonated soft drinks, the educational level of the mothers and the level of erosion. These factors statistically significantly affected the prevalence and severity of erosive dental lesions.

The Contribution of Dietary Fructose to Non-alcoholic Fatty Liver Disease.

Fructose, especially industrial fructose (sucrose and high fructose corn syrup) is commonly used in all kinds of beverages and processed foods. Liver is the primary organ for fructose metabolism, recent studies suggest that excessive fructose intake is a driving force in non-alcoholic fatty liver disease (NAFLD). Dietary fructose metabolism begins at the intestine, along with its metabolites, may influence gut barrier and microbiota community, and contribute to increased nutrient absorption and lipogenic substrates overflow to the liver. Overwhelming fructose and the gut microbiota-derived fructose metabolites (e.g., acetate, butyric acid, butyrate and propionate) trigger the de novo lipogenesis in the liver, and result in lipid accumulation and hepatic steatosis. Fructose also reprograms the metabolic phenotype of liver cells (hepatocytes, macrophages, NK cells, etc.), and induces the occurrence of inflammation in the liver. Besides, there is endogenous fructose production that expands the fructose pool. Considering the close association of fructose metabolism and NAFLD, the drug development that focuses on blocking the absorption and metabolism of fructose might be promising strategies for NAFLD. Here we provide a systematic discussion of the underlying mechanisms of dietary fructose in contributing to the development and progression of NAFLD, and suggest the possible targets to prevent the pathogenetic process.

The stability of children’s salivary peptidome profiles in response to short-term beverage consumption

BackgroundSalivary peptidome profiling analysis has advantages of simplicity and non-invasiveness and great potentiality for screening, monitoring or primary diagnosis of diseases, but may be subjected to change against interferences like diet. MethodsWe conducted a 5-day study to investigate the influence of 3 kinds of beverages (orange juice, sugar-free tea, and sugar-free liquid yoghurt; water as control) on children's salivary peptidome using mass spectrometry techniques. ResultsAll the groups shared a relatively stable pattern in heatmaps during the experimental days. Principal component analysis plot presented slight shifts in all the intervention groups between the baseline and intervention period while samples were not distinctly separated by date. The numbers of significantly changed peptides after short-term orange juice and tea intervention were four and three, respectively, while no changes occurred in the yoghurt group and control. Four of these peptides were identified as histatin-3, collagen alpha-1(IV) chain, zinc finger protein 805, and quinolinate synthase A. ConclusionsSalivary peptidome has its own stability against beverage intervention, confirming the feasibility and validity of using it as a potential reference for the healthy state of the body, with diet habits recorded and considered as a confounder if necessary.

Medicinal Value of Domiciliary Ornamental Plants of the Asteraceae Family

: Gardens are unaccomplished without the showy, pricey investments of ornamental plants. Ornamental plants, especially the flowering plants, have a significant impact on human life. They offer fresh air to the surroundings and release the negativity from the environment. Ornamental plants intrigued humans with their alluring odour and unique. Besides this, many ornamental plants have other economic uses other than just decoration or traditional customs which has been discussed. Many plants are edible and used in several kinds of beverages as medicinal values. Important domiciliary plants that belong to Asteraceae with both ornamental and therapeutic benefits are reviewed in this paper, namely, Calendula, Echinacea, Achillea, Acmella and Tanacetum. These plants possess a high nutritive value and can be cooked or consumed as salads. With numerous pharmaceutical activities of these plants, we hope that this review will bring awareness for their alternative use.Key words: Edible flowers, Medicinal ornamental plants, Floriculture, Horticulture, Alkaloids, Essential oil.

Dispersive solid-phase microextraction with arginine-functionalized magnetic nanocomposite as the sorbent for separation and preconcentration of aspartame and optimization using response surface methodology

In this study, the surface of magnetic dialdehyde starch nanocomposite has been modified with arginine amino acid (Arg) and employed as an adsorbent for the enrichment of aspartame (ASP) in different real samples. Magnetite dispersive solid-phase microextraction (MDSPME), which had been combined with spectrophotometry, has been used to determine the extracted aspartame. The Plackett–Burman design has been employed to investigate the influence of main parameters including the amount of salt, sample volume, amount of sorbent, dispersive solution volume, desorption, and extraction time, and central composite design has been used to obtain the optimum condition in MDSPME method. Under optimum conditions, 15 ml of sample volume, 1.5 ml of ethanol as dispersive solvent, 10 min of extraction time, 15 min of desorption time, 10 mg of sorbent, and 0 w/v % of salt, the calibration graph has been observed to be linear in a concentration range of 2–15 µg ml−1, while the limit of detection has been 0.064 µg ml−1. The relative standard deviations of 3.64 and 4.12 have been obtained at 8 µg ml−1 level of aspartame for the intra- and inter-day analysis. In addition, the enrichment factor has been about 128. This procedure has been successfully utilized for distinguishing the existing aspartame in two kinds of beverage that had been procured from local markets and drinkable water.

Consumers Preferences for Dairy-Alternative Beverage Using Home-Scan Data in Catalonia

The changing lifestyles and the growing health concerns towards the negative impact of the saturated fatty acids originating from animals has increased consumers’ preferences for dairy-alternative products. These products belong to the food and beverage classification that is similar to certain types of dairy-based products in terms of texture and flavor, and has similar nutritional benefits. In this context, we seek to identify the willingness to pay (WTP) for the most important attributes that consumers take into account when purchasing the dairy-alternative drinks. A revealed preference discrete choice experiment was carried out using home-scan data belonging to ©Kantar Worldpanel (Barcelona, Spain) regarding the consumption of dairy-alternative drinks in Catalonia (Spain) in 343 households. Furthermore, factors that affect the purchasing frequency of this type of product were analyzed through the Poisson and negative binomial models. Results showed that price was the major driving factor, followed by the original non-dairy beverage flavor attribute. The original non-dairy beverage flavor compared to other added ingredients and tastes showed higher WTP when purchasing the non-dairy alternative. Marketing strategies should promote products by focusing on the “original” and “pure” version of the product without additional ingredients, or through reduction of the undesirable compounds if they exist in these kinds of beverages.

Uji Cemaran Mikroba Dalam Susu Kedelai Tanpa Merek Di Kecamatan Jaya Baru Kota Banda Aceh Secara Total Plate Count (TPC)

&lt;p&gt;Soy Milk is white-yellow liquid or kind of beverage that produced by home Industry which should shown about its quality and hygienic to prevented from microba. The purpose of this research is to find out the level of Microba contamination from No-Brand Soy Milk that sold in Jaya Baru Banda Aceh. This research conducted in May 7 th – 12 th 2018 at AKAFARMA Laboratory, Banda Aceh. The sample was No-Brand Soy Milk that taken from six different places and analyzed by using Random Sampling. It was a descriptive research and using TPC as the method. The result shown that first LT TPC was 23×106 colony/ml, second E was 49×106 colony/ml, third LD was 86×106 colony/ml, forth B was 28×107 colony/ml, fifth LB was 26×106 colony/ml and the last PBC was 50×105 colony/ml, it can be conclude that the sixth-samples of Soy Milk that sold In Jaya Baru, Banda Aceh were not eligible to SNI tandard, No.06.8-7388-2009 that has 5×104 colony/ml as its TPC toward the Soy Milk extrac.&lt;/p&gt;

The Online Marketing Strategic Planning for Jember Coffee SMEs

Coffee is a kind of beverage that is widespread and much-loved in the world. Today coffee has become a lifestyle. Various kinds of coffee are offering in many shops. This is a great opportunity for entrepreneurs, especially SMEs providers of coffee products, in introducing and marketing variants of coffee products that are owned at the national and international level. One of the problems often arises in the marketing of SMEs products is the lack of information and marketing access to potential markets. An effective and appropriate marketing strategy is needed, especially for SMEs producing coffee products. The research method is done by observation and interview to get primary and secondary data. After the data obtained, analyzed the current condition using SWOT analysis and then followed by strategy mapping using SOSTAC method. From the analysis that has been done, needed a website for the directory to introduce SMEs engaged in the production and sale of coffee in Besuki Raya area.

Rapid and Sensitive Detection of Multi-Class Food Additives in Beverages for Quality Control by Using HPLC-DAD and Chemometrics Methods

A rapid and sensitive analytical strategy combining high-performance liquid chromatography-diode array detection (HPLC-DAD) and chemometrics methods was developed for the determination of multi-class food additives in a variety of beverage samples. Different kinds of beverages, which contain diverse unknown interferences, can be directly injected into a chromatographic system after a simple dilution or pretreatment step, and the data were recorded in a short time under a simple gradient elution mode. Although peaks overlapped and changeable interferences existed in the dimension of the chromatographic and spectral in real beverages, all food additives were accurately resolved by using a second-order calibration method based on alternating trilinear decomposition (ATLD) algorithm, and accurate chromatographic profiles, spectral profiles, and concentration profiles were also obtained. Limits of detection for all additives were between 1.40 and 165.1 ng mL−1, while limits of quantitation ranged from 4.20 to 500.2 ng mL−1. The spiked recoveries were in the range of 87.3–103% (except amaranth) with RSDs less than 10.2%. Compared with the results obtained by classic HPLC method, our proposed method was more accurate. In all, the proposed method is fast, sensitive, and universal and could be used as a reliable tool to determine food additives and quality monitoring in different complex beverages.

Absorbed Residue Evidence for PrehistoricDaturaUse in the American Southeast and Western Mexico

ABSTRACTAbsorbed residue studies have been used in subsistence research for decades. Only more recently have the chemical methods employed been used to explore the consumption of ritual concoctions such as those including cacao, yaupon holly, and alcohol. In this article we use mass spectrometry to identifyDaturaresidues in prehistoric contexts from western Mexico and the American Southeast.Daturais a genus of flowering plants that contain hallucinogenic alkaloids. Their use in both regions is known historically and still continues today. This study sampled 55 pottery vessels and 18 shell vessels using both a traditional burr method and a water-based sonicator sampling method.Daturaresidues were found in 13 pottery vessels and 14 shell vessels using both sampling approaches. These results demonstrate that it is possible to identifyDaturaresidue in pottery and shell vessels and that the use ofDaturaextends back into prehistory in both regions. The form and decoration of pottery vessels withDaturaresidues show correlations with specific motifs and themes. Historically, shell vessels were used in the Southeast for the consumption of another ritual beverage, called the Black Drink. The presence ofDaturashows that those vessels were used for other kinds of beverages as well.

PO-110 The relationship between beverage consumption and overweight of university students

Objective Previous studies have shown a clear correlation between university students' eating habits and the rate of obesity. According to the WHO’s information, obesity was not only a chronic disease that did harm to health, but also a risk factor for a variety of chronic disease such as type 2 diabetes, coronary heart disease and respiratory disease, etc. With the booming of economy and the continuous improvement of university students' living standard, the growth of university students' drinking consumption and the diversification of consumption patterns, beverage had gradually become a part of university students' daily diet. The relationship between intake of drinks and health in university students is not clear. Knowing the relationship between the consumption habits and the prevalence rate of overweight in university students can help university students to establish a healthy lifestyle, control weight and lead a reasonable beverage consumption. Thus a questionnaire survey was conducted and students were divided into beverage group and non-beverage group for horizontal comparison, so to investigate the relationship between the beverage consumption habit of university students and the prevalence of overweight.&#x0D; Methods We conducted a questionnaire survey on university students (130 males and 115 females) from a university through a self-designed questionnaire. The method of investigation was a self-filling questionnaire which includes the consumption of beverages, the frequency and the variety of beverage per week. All the subjects' height, weight, waist circumference and hip circumference were measured, the BMI and waist-hip ratio were calculated. Alpha reliability coefficient, non-parametric test, chi-square test, kruskal-wallis H test, non-conditional Logistic regression analysis of dichotomies and Logistic multivariate analysis were used for statistical analysis of the data.&#x0D; Results The intake of all kinds of beverage in university students was as follows: the sugary beverage (carbonic acid and juice) was up to 55.5%, the dairy products was 19.5%, the tea beverage (no sugar or low sugar) was 12.5%, and the functional beverages was 25%. Male students drunk carbonic acid beverage more than female (P&lt;0.01), and female students drunk fruit juice was significantly higher than that of male students (P&lt;0.01).The overweight and central obesity rate of male and female students were roughly equivalent (P &gt; 0.05). Overweight and obese (BMI ≥24) students consumed more sugary drinks than normal weight students (P&lt;0.05). Multifactor’s logistic regression analysis showed that the risk factors associated with overweight and obesity were sugary drinks and purchase times; the risk factors associated with central obesity included sex and the frequency of beverage purchased.&#x0D; Conclusions The consumption all kinds of sugary drinks in overweight and obese university students were higher than that of normal weight students. Male university students liked "carbonated" and "tea" drinks more than female university students, while female students liked "juice" and "milk" drinks more than male students. Sugary drinks could be a risk factor to obesity. And female students are more likely to be central obese than male students. There is a certain correlation between the intake of sugary beverages in university students’ overweight and central obesity. This research shows that the intake of sugar beverages was closely correlated to overweight and central obesity．It’s important for university students to reduce the intake of sugary beverages appropriately and establish a correct and healthy consumption concept of beverage.

The impact of dietary habits on the pathogenesis of rheumatoid arthritis: a case-control study.

It has not been clear what kinds and how much nutrients could be harmful, preventive, or healthful for development of rheumatoid arthritis. This study aimed to determine the impact of dietary habits on the pathogenesis of rheumatoid arthritis. This case-control study was conducted on a total of 500 rheumatoid arthritis patients and 500 healthy controls refereed to three clinics of Shiraz University of Medical Sciences in 2015-2016. Convenience sampling was used for data collection in both case and control groups. An approved valid and reliable questionnaire including information about the intake of different kinds of beverages, and nutritious and non-nutritious diet was used. Data were analyzed by SPSS, version 20, using t test, chi-square and Multiple Logistic Regression model. The associations between rheumatoid arthritis development and variables including drinking 1-7 cups of coffee (OR = .44, CI .25-.76), ≥8 cups of coffee (OR = .50, CI .28-.90), full-fat milk (OR = 1.01, CI 1.003-1.03) per month, and intake of green tea (OR = .65, CI .45-.93) and solid oils (OR = 2.29, CI:1.57-3.34) were significant. Based on the findings, coffee consumption more than one cup per month and green tea might have preventive effects on developing rheumatoid arthritis. On the other hand, patients who consumed more full-fat milk per month and solid oil might be at risk of development of rheumatoid arthritis. Therefore, modification of diet based on these findings is suggested. Performing a cohort study to determine the causality effect of dietary habits and development and prevention of rheumatoid arthritis is recommended.

Relationship between erosive tooth wear and beverage consumption among a group of schoolchildren in Mexico City.

To assess the association between erosive tooth wear (ETW) and consumption of different kinds of beverages in a group of schoolchildren 11-14years old in Mexico City. Cross-sectional study in a sample of students (n = 512) in Mexico City. The Basic Erosive Wear Examination (BEWE) was used to quantify ETW. Beverage consumption (BC) was determined using a frequency questionnaire; beverages included pure water, natural fruit juices, milk, hot beverages, and soft drinks. Ordinal logistic regression model was used to evaluate the association between the presence of ETW and BC. In total, 45.7% of the schoolchildren showed an initial loss of surface texture (BEWE = 1) and 18.2% a distinct defect involving loss of dental tissue (BEWE ≥ 2) in at least one tooth. For each glass (350ml) of milk/week, the odds of not having erosive wear (BEWE = 0) versus having an initial loss of surface texture (BEWE = 1) or of having an initial loss of surface texture versus the presence of a defect involving the loss of dental tissue (BEWE ≥ 2) decreased 4% (OR = 0.96, 95% CI 0.93-0.99, p = 0.008); for each portion of sweet carbonated beverage consumed (350ml), the odds increased 3% (OR = 1.03, 95% CI 1.001-1.07, p = 0.046). The intake of milk and milk-based products could be a dietary means of helping prevent ETW, especially if their consumption could replace sweet carbonated drink consumption. Knowing the impact of beverage consumption on ETW helps to provide suitable recommendations for the prevention and control of ETW in order to promote tooth longevity.

Application of an Efficient Amperometric Glucose Sensing Electrode Based on a Bilayer Polymer Film Platform

A new approach was developed using a combination of a conducting polymer; poly(3,4-ethylenedioxythiophene) (PEDOT) with the electrochemically produced polymer of N-ferrocenyl-3-(1H-pyrrol-1-yl)aniline, (PFcPyBz) layer for the enzyme scaffolding resulting in excellent analytical parameters. To organize such a surface, graphite electrode was coated with a PEDOT layer and it was used as a transducer for electrochemical deposition of the polymer of a newly synthesized FcPyBz monomer. Using a PEDOT layer as the working electrode improved localization of the PFcPyBz on the transducer surface while enhancing the biosensor performance. A simple binding of glucose oxidase (GOx) as a test enzyme on this new polymeric platform was achieved using glutaraldehyde (GA) as the cross linker. The low limit of detection and high sensing sensitivity on glucose for the biosensor are estimated as 54 μM and 112.2 μA/mMcm2, respectively. The surface characterizations of the modified electrodes were investigated by cyclic voltammetry (CV), attenuated total reflectance-fourier transform infrared (ATR-FTIR) spectroscopy and scanning electron microscopy (SEM) techniques. Finally, different kinds of beverages were tested for sensor reliability with high accuracy.

Origin of low-molecular mass aldehydes as disinfection by-products in beverages

ABSTRACTA novel, simple and automatic method based on static headspace–gas chromatography–mass spectrometry has been developed to determine 10 low-molecular mass aldehydes that can be found in beverages, coming from the treated water used in their production. These aldehydes are the most frequently found in treated water as water disinfection by-products, so they can be used as indicators of the addition of treated water to beverages. The study covered a large number of fruit juices and soft drinks. The presence of the whole array of analytes is related to the contact with treated water during beverage production, mainly by the addition of treated water as ingredient. In particular, propionaldehyde, valeraldehyde and benzaldehyde can be used as indicators of the addition of treated water in these kinds of beverages. Among the ten aldehydes, only formaldehyde and acetaldehyde are naturally present in all kinds of fruit, and their concentrations are related to stage of the ripening of the fruit.