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Journal articles on the topic 'Carbonated beverages'
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Kim, Hyeyoung, and Lisa A. House. "Linking Consumer Health Perceptions to Consumption of Nonalcoholic Beverages." Agricultural and Resource Economics Review 43, no. 1 (2014): 1–16. http://dx.doi.org/10.1017/s1068280500006870.
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This study explored factors influencing consumers' beverage consumption. Consumers drank greater shares of beverages perceived as healthy and, in most cases, drank smaller shares of a beverage when they perceived alternative beverages as more healthy. One exception was carbonated sugar-sweetened beverages; the share of their consumption increased as health perceptions of 100 percent juice increased and vice versa. Another important determinant of beverage consumption share was objective and subjective health knowledge. Beverage drinking habit, which was measured by whether a beverage was consumed daily or weekly, was the most significant factor in explaining a beverage's diet share.
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Mielby, Line, Qian Wang, Sidsel Jensen, et al. "See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages." Foods 7, no. 8 (2018): 119. http://dx.doi.org/10.3390/foods7080119.
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A study was designed to assess whether the individual and combined effects of product-intrinsic and product-extrinsic factors influence the perception of, and liking for, carbonated beverages. Four hundred and one participants tasted samples of one of three flavours (grapefruit, lemon, or raspberry) of carbonated aromatised non-alcoholic beer. The beverages were served in receptacles that differed in terms of their colour (red or black) and weight (lighter—no added weight, or heavier—20 g weight added). Each participant received the same beverage in each of the four different receptacles, and rated how much they liked the drink. They also evaluated the intensity of each beverage’s sweetness, bitterness, sourness, and carbonation. The results revealed a significant influence of the colour of the receptacle on perceived carbonation, with the beverages tasted from the red receptacles being rated as tasting more carbonated than when served in black receptacles. In terms of flavour, the participants liked the raspberry beverage significantly more than the others, while also rating it as tasting sweeter and less bitter than either of the other flavours. Furthermore, there was a more complex interaction effect involving the weight of the receptacle: Specifically, the perceived bitterness of the beverage moderated the relationship between the receptacle weight and the perceived carbonation. At high levels of bitterness, the drinks were perceived to be more carbonated when served from the heavier receptacle as compared to the lighter one. These findings highlight the complex interplay of product extrinsic and intrinsic factors on the flavour/mouthfeel perception and preference for beverages, and stress the importance of taking both internal product development and external packaging into account in the design of health-oriented beverages.
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Wierzejska, Regina Ewa. "The Impact of the Sweetened Beverages Tax on Their Reformulation in Poland—The Analysis of the Composition of Commercially Available Beverages before and after the Introduction of the Tax (2020 vs. 2021)." International Journal of Environmental Research and Public Health 19, no. 21 (2022): 14464. http://dx.doi.org/10.3390/ijerph192114464.
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The aim of this study was to estimate changes in the composition of carbonated and non-carbonated sugar-sweetened beverages before and after the introduction of the beverage tax in Poland. Based on the labels of 198 drinks, the composition and nutritional values of the drinks were compared. The nonparametric Mann–Whitney test was applied to compare the differences in the sugar and juice content as well as energy value. After the introduction of the tax, the median sugar content in the carbonated beverages decreased from 8.6 g to 6.9 g/100 mL (p = 0.004), while in the non-carbonated beverages, it decreased from 5.5 g to 4.8 g/100 mL (p < 0.001). In the entire beverage group, there was a significant drop in the proportion of beverages that contained >5 g of sugars/100 mL (44.4% in 2021 vs. 70.2% in 2020). The median juice content in the carbonated beverages increased from 1.0% to 3.3% (p = 0.121), but totalled 20.0% for both periods in the non-carbonated beverages. The percentage of beverages with a tax-exempt composition (juice content ≥ 20% and sugar content ≤ 5 g/100 mL) almost tripled. After the introduction of the tax, beneficial changes in the compositions of 62% of the analysed beverages were observed in terms of their sugar and/or juice content.
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Datta, Biplab K., and Muhammad Jami Husain. "Carbonating the household diet: a Pakistani tale." Public Health Nutrition 23, no. 9 (2020): 1629–37. http://dx.doi.org/10.1017/s1368980019004348.
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AbstractObjective:Carbonated beverage consumption is associated with various adverse health conditions such as obesity, type 2 diabetes and CVD. Pakistan has a high burden of these health conditions. At the same time, the carbonated beverage industry is rapidly growing in Pakistan. In this context, we analyse the trends and socioeconomic factors associated with carbonated beverage consumption in Pakistan.Design:We use six waves of the cross-sectional household surveys from 2005–2006 to 2015–2016 to analyse carbonated beverage consumption. We examine the trends in carbonated beverage consumption-prevalence for different economic groups categorised by per capita household consumption quintiles. We estimate the expenditure elasticity of carbonated beverages for these groups using a two-stage budgeting system framework. We also construct concentration curves of carbonated beverage expenditure share to analyse the burden of expenditure across households of different economic status.Setting:Pakistan.Participants:Nationally representative sample of households in respective survey waves.Results:We find that the wealthier the household, the higher is the prevalence of carbonated beverage consumption, and the prevalence has increased for all household groups over time. From the expenditure elasticity analysis, we observe that carbonated beverages are becoming an essential part of food consumption particularly for wealthier households. And, lastly, poorer households are bearing a larger share of carbonated beverage expenditure in 2014–2016 than that in 2006–2008.Conclusion:Carbonated beverages are becoming an increasingly essential part of household food consumption in Pakistan. Concerns about added sugar intake can prompt consideration of public health approaches to reduce dietary causes of the disease burden in Pakistan.
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Newbold, Daniel, and Kadri Koppel. "Carbonated Dairy Beverages: Challenges and Opportunities." Beverages 4, no. 3 (2018): 66. http://dx.doi.org/10.3390/beverages4030066.
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Yogurt drinks have seen a 66% increase in consumption in the United States over the last five years. Even though there has been an increase in yogurt drink consumption, the market share of drinkable dairy beverages remains small. Carbonated dairy beverages have become increasingly popular in recent years, and innovations in this area could help drive increased consumption of these beverages. Currently traditionally carbonated dairy beverages, like kefir, are the most popular carbonated dairy beverages on the market. Carbonation at appropriate levels in dairy products, especially dairy beverages, has been shown to improve the sensory attributes, quality, and shelf life of these products. Probiotics, which are added to yogurt drinks for their health benefits, are not harmed or negatively affected by carbonation. Several methods have been developed to carbonate dairy beverages in a manufacturing setting, although these methods have not been widely applied to commercially available products. The increased consumption of dairy beverages and the benefits of carbonation upon these beverages means that there are opportunities to develop widely accepted and popular carbonated dairy beverages. The objective of this article was to review available literature on carbonated dairy beverages and to discuss the challenges and opportunities in this area.
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Heuberger, Roschelle, and Irene O’Boyle. "Beverage consumption, and its associations with BMI and lifestyle factors in rural community participants." Californian Journal of Health Promotion 7, SI (2009): 62–74. http://dx.doi.org/10.32398/cjhp.v7isi.2001.
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Beverages with little nutritional value, such as carbonated beverages, may negatively impact nutrition and have long-term health implications, including but not limited to obesity. This study examined the risks for beverage consumption choices and intake of participants living in a rural community. Multiple questionnaires adapted from the Chronic Illness Resources Survey, the Harvard Food Frequency Questionnaire, Michigan Alcohol Screening Test (MAST), the Alcohol Use Disorders Identification Test Questionnaire and 24 Hour Food Recall were administered to a cross sectional sample (n=706) using trained interviewers. The mean age of participants was 23.67 years of age (SD +/- 7.32) with 49.7% females and 50.1% males. Results indicated that carbonated beverages and alcohol consumption were related to increased caloric intake and Body Mass Index (BMI) in the sample (p< 0.05). Calories derived from carbonated beverages and alcohol consumption in younger persons (below age 35) exceeded (p < 0.5) weight and age recommendations for intake as determined by the National Research Council. Older persons (34-53 and > 53 years old), both male and female, drank fewer carbonated beverages and consumed significantly (p < .05) more caffeinated beverages such as coffee, tea and hot chocolate. The study results suggest an increased need for research into beverage consumption and its relationship to BMI.
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Rossi, Marcelo Rabello, Denis Tadeu Rajh Vidal, and Claudimir Lucio do Lago. "Monoalkyl carbonates in carbonated alcoholic beverages." Food Chemistry 133, no. 2 (2012): 352–57. http://dx.doi.org/10.1016/j.foodchem.2012.01.039.
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Ye, Shengkai, Haiying Chen, Xia Ren, et al. "Carbonated beverage consumption is associated with lower C-peptide in adolescents." Journal of Pediatric Endocrinology and Metabolism 32, no. 5 (2019): 447–54. http://dx.doi.org/10.1515/jpem-2018-0286.
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Abstract Background Too much consumption of carbonated beverages increases the risk of diabetes. Insulin deficiency and the body’s decreased sensitivity to insulin cause diabetes. C-peptide can assess a person’s own insulin secretion. The decrease of C-peptide is closely related to the occurrence of diabetes and its chronic complications. The present study assessed the effect of carbonated beverages on C-peptide in adolescents and analyzed the correlation between C-peptide and the drinking index (DI). Methods The subjects investigated including 463 adolescents were divided into a carbonated beverages group, a non-carbonated beverages group and a control group. The general demographic characteristics, beverage consumption status, physical activity and family history of hypertension and diabetes were interviewed with a questionnaire designed by us. All the subjects maintained their original lifestyle and received the oral glucose tolerance test. Various biochemical indicators and C-peptides were detected in these three groups. The data were analyzed by statistical analysis, and multivariate logistic regression analysis was used to examine the risk factors related to C-peptide. Results Blood glucose, blood lipid, liver function and renal function had no statistically significant difference among the three groups. C-peptide levels were lower in the carbonated beverages group and the non-carbonated beverages group than in the control group. Compared to the non-carbonated beverages group, there was a significant decrease in C-peptide levels in the carbonated beverages group. Logistic analysis demonstrated that DI was negatively correlated with C-peptide levels when the physical activity was adjusted. The odds ratio (OR) (OR = 2.540, 95% confidence interval [CI] 1.121–5.752) value difference was statistically significant at a stratification level of DI ≥ 6. Conclusions The C-peptide of adolescents was affected by the long-term consumption of beverages, and the effect of carbonated beverages was even more obvious. DI ≥ 6 bottle-years was a risk factor for diabetes, and we can constitute prevention and control measures accordingly so as to reduce the incidence of diabetes.
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Zhang, Yu Yu, Yi Song, Xiao Song Hu, Xiao Jun Liao, Yuan Ying Ni, and Quan Hong Li. "Determination of 5-Hydroxymethylfurfural and Furfural in Soft Beverages by HPLC." Advanced Materials Research 550-553 (July 2012): 1959–66. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1959.
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5-hydroxymethylfurfural (HMF) and furfural (F) could be formed in soft beverages of rich sugar during process, and often used as an index of heat treatment. HMF was also considered as potentially carcinogenic to humans. High performance liquid chromatography was used to determine HMF and F contents of 26 soft beverage samples. The HMF contents were in a range 0.17-8.26 mg/L for 11 carbonated beverages, 0.37-22.23 mg/L for 8 fruit juice beverages and 0.05-1.63 mg/L for 7 tea beverages. The F contents were in a range 0.87-6.78 mg/L for 8 fruit juice beverages, but lower than 0.39 mg/L and 0.37 mg/L for 11 carbonated and 7 tea beverages, respectively. The highest contents of HMF and F were 22.23 mg/L and 6.78 mg/L. The contents of HMF and F in the group of tea beverage were the lowest among three groups of beverage samples.
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Lim, Shi, and Iain Brownlee. "Assessment of the Acute Effects of Carbonated Beverage Consumption on Symptoms and Objective Markers of Gastric Reflux." Gastrointestinal Disorders 1, no. 1 (2018): 30–38. http://dx.doi.org/10.3390/gidisord1010004.
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Previous studies have suggested that carbonated beverages may cause gastro-oesophageal reflux. Pepsin (the major enzyme secreted by the stomach) has been suggested to be an objective, acute marker of a reflux event. This pilot study aimed to investigate whether intake of carbonated beverages could affect pepsin concentration in saliva or reflux symptoms. This was assessed by a randomised, crossover trial where participants consumed 330 mL of beverage (carbonated cola, degassed cola or water) at separate visits. Saliva samples and symptom questionnaires were collected at baseline and over the 30 min postprandial period. Pepsin was detected in all saliva samples. No difference was found in the salivary pepsin concentrations between treatments at all time points. There were significantly higher scores (p > 0.05) for feelings of fullness, heartburn, urge to belch and frequency of belches after ingestion of carbonated cola than degassed cola and water. The ingestion of carbonated beverages did not appear to increase postprandial pepsin concentration in saliva compared to other beverages but did evoke higher levels of reflux-related symptoms such as fullness, heartburn and belching. This suggests carbonated beverages may cause symptoms associated with reflux but do not drive detectable levels of gastric juice to reach the oral cavity.
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Giacaman, Rodrigo A., Vanesa Pailahual, and Natalia Díaz-Garrido. "Cariogenicity induced by commercial carbonated beverages in an experimental biofilm-caries model." European Journal of Dentistry 12, no. 01 (2018): 027–35. http://dx.doi.org/10.4103/ejd.ejd_188_17.
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ABSTRACT Objectives Frequent consumption of sugars-containing carbonated beverages has been associated with caries, but the consequences on the dental biofilm remain unclear. The aim was to evaluate the effect of commercial carbonated beverages and their sugar-free version on enamel and dentine demineralization and on the cariogenic properties of Streptococcus mutans biofilms. Materials and Methods Biofilms of S. mutans UA159 were grown on enamel and dentin slabs and exposed 3 times/ day for 5 min, to a commercial cola or orange-flavored carbonated beverage or to their sugar-free version. Biofilms/slabs were recovered to assess biomass, viable microorganisms, protein content and polysaccharides. Demineralization was estimated by the variation of Knoop surface microhardness. Results Exposures to the biofilm with sugars-containing carbonated beverages resulted in similar biomass, viable microorganisms, proteins, and polysaccharides than sucrose (P < 0.05). The sugar-free cola and orange-flavored drink showed lower effect on the biofilm, as compared with sucrose or their sugared version (P < 0.05). All of the products tested, included the sugar-free, showed higher demineralization than the negative control (P < 0.05). Conclusions: Sugars-containing carbonated beverages enhance cariogenic activity of S. mutans biofilms, comparable with sucrose. Sugar-free carbonated beverages also have a high demineralizing potential, without affecting biofilm properties.
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Evenson, Alexa, Emily Heying, Joleen Barnett, and Annaliese Widmer. "The Relationship Between Sensory Attributes of Beverages and Change in Acylated Ghrelin Concentrations." Current Developments in Nutrition 4, Supplement_2 (2020): 749. http://dx.doi.org/10.1093/cdn/nzaa052_018.
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Abstract Objectives To investigate sensory attributes of carbonated, flavored, and sweetened beverage consumption, and relationship to the hunger hormone, acylated ghrelin. Methods In a randomized single-blinded crossover design, males (n = 14) and females (n = 15); aged 23–65; BMI &lt; 30 kg/m2; with no reported chronic disease consumed six different beverages (water, carbonated no flavor [CNF], carbonated lime flavor [CL], degassed lime flavor [DL], carbonated lime flavor with aspartame [CLS], and degassed lime flavor with aspartame [DLS]) at separate time points. Participants were asked to consume a breakfast meal (approximately 400 kcals) and then fast for approximately 4 hours. Blood was collected via finger-stick at baseline; and 10 and 45 minutes after consumption of the beverage. ELISA was used to determine acylated ghrelin concentration. A 7-pt likert scale was used to determine acceptability of the treatment beverages. ANOVA and spearman rank-order correlation coefficients were used to determine differences in liking of sensory attributes between beverages and correlations between variables, respectively. Results The CNF, CL, and water beverages were well liked by participants with mean overall liking scores of greater than 5. The overall liking scores were not significantly different between these three beverages (P &gt; 0.05). There were significant differences between CNF, CL, and water and the remaining 3 beverages – DL, CLS, and DLS. Degassed and sweetened beverages (DL, CLS, and DLS) were least liked with mean liking scores ranging from 3.69–4.28. There were no significant correlations (P &gt; 0.05) found between change in acylated ghrelin concentration and overall liking or liking of beverage attributes. Conclusions Acceptability of sensory attributes, including carbonation, flavor, and sweetness, was not related to change in acylated ghrelin concentrations after the consumption of six different beverages. Funding Sources This work was funded by the College of Saint Benedict/Saint John's University Faculty Research/Development Grant.
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Pokharel, Krishna Prasad. "Demand Analysis for Non-Alcoholic Beverages Consumptin in the United States." International Journal of Social Sciences and Management 3, no. 1 (2016): 38–46. http://dx.doi.org/10.3126/ijssm.v3i1.13813.
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This research analyzes the demand for non-alcoholic beverages (non-diet carbonated beverages, diet carbonated beverages, non-carbonated caloric beverages, water, and unsweetened coffee and tea) in the United States using the first difference version of the Almost Ideal Demand System model. Five expenditure shares and prices demand equations for the non-alcoholic beverages are estimated using the Iterated Seemingly Unrelated Regression (ITSUR) and Full Information Maximum Likelihood (FIML) techniques. These two estimation techniques give similar results. Most of the products exhibit the consistent sign for the own and cross price elasticities as predicted by economic theory. Based on the expenditure elasticity, non-diet beverage is a luxury good (1.632) and the remaining goods have expenditure elasticity less than, which indicates that these products are necessities. These products are not weakly separable based on the regular and adjusted Wald tests. Moreover, seasonality has a positive impact on caloric beverages and water and a negative impact on the remaining productsInt. J. Soc. Sci. Manage. Vol-3, issue-1: 38-46
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Zhang, Zehua, Xiaohan Yan, Bensong Duan, et al. "A New Preparation Method for Peroral Endoscopic Myotomy in Patients with Achalasia Can Effectively Reduce the Esophageal Residual Contents: A Comparative Retrospective Study." Gastroenterology Research and Practice 2022 (February 3, 2022): 1–6. http://dx.doi.org/10.1155/2022/6953166.
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Background and Aim. After routine fasting for patients with achalasia before POEM (peroral endoscopic myotomy) procedure, solid contents may still remain in the esophagus. We aimed to compare the efficacy and patient satisfaction in patients with and without drinking large amounts of carbonated beverages preoperatively. Methods. This retrospective study enrolled 65 achalasia patients who underwent POEM from June 2017 to October 2021. Based on the preoperative diet strategies, patients were divided into carbonated beverage group ( n = 48 ) and control group ( n = 17 ). Demographic and clinical data, duration of preoperative endoscopy, quality of esophagus cleansing, and patient satisfaction on preoperative procedure were collected and compared. In the current study, we established the quality of esophagus cleansing: Grade A, no remnants or only liquid or frothy discharge; Grade B, a little amount of solid content remained; and Grade C, a large amount of solid content remained. Results. There were 41 Grade A, 6 Grade B, and 1 Grade C patients in the carbonated beverage group, while there were 8 Grade A, 6 Grade B, and 3 Grade C patients in the control group ( p value = 0.001). The esophagus cleansing degrees were significantly ameliorated after drinking carbonated beverages in all the three subtypes of achalasia according to the degree of dilatation. The mean duration of preoperative endoscopy was 6.54 ± 2.250 minutes in the carbonated beverage group and 10.27 ± 4.788 minutes in the control group ( p value = 0.010). The score of patient satisfaction concerning the procedure before the POEM in the carbonated beverage group was 4.5 ± 0.652 , while the score in the control group was 4.35 ± 0.702 ( p value = 0.436). In the multivariate analysis, patient satisfaction was significantly associated with male (odds ratio 0.296, 95% CI: 0.097-0.905, p value = 0.033). Conclusions. Drinking carbonated beverages reduce the duration of preoperative endoscopy and ameliorate the esophagus cleansing degrees without impairing patient satisfaction.
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Zhang, Wenjing, Nan Zhang, Shan Zheng, et al. "Effects of commercial beverages on the neurobehavioral motility of Caenorhabditis elegans." PeerJ 10 (July 14, 2022): e13563. http://dx.doi.org/10.7717/peerj.13563.
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To study the effects of different types of commercially available drinks/beverages on neurobehavior using the model organism C. elegans, and critically review their potential health hazards. Eighteen kinds of beverages from the supermarket were randomly selected and grouped into seven categories namely functional beverage, tea beverage, plant protein beverage, fruit juice beverage, dairy beverage, carbonated beverage and coffee beverage. The pH value, specific gravity and osmotic pressure were also examined. The L4 stage N2 worms were exposed to different concentration of tested beverages (0, 62.5, 125, 250 and 500 µL/mL) for 24 h to measure the survival rate and locomotory behavior such as head thrashing, body bending as well as pharyngeal pumping. All the 18 beverages tested did not induce any visible lethal effects in the nematodes. However, exposure to different types of tested beverages exhibited different effects on the behavioral ability of C. elegans: (1) sports functional beverage and herbal tea drink accelerated the head thrashing and body bending of nematodes when compared to the control group (P < 0.05). (2) The vibration frequency of the pharyngeal pump of nematodes was significantly accelerated after treated with three plant protein beverages (almond milk, coconut milk and milk tea) and dairy products A and B (P < 0.05), and decelerated after treatment with other tested beverages. (3) Carbonated beverage significantly inhibits the head thrashing, body bending and pharyngeal pumping vibration (P < 0.05). Our results indicate that 18 kinds of popular beverages in the market have different influence on the neurobehavior in C. elegans, which may be related to their different components or properties. Further research would be required to conduct a systematic analysis of the effect of beverages by appropriate kinds, taking into consideration other endpoints such as reproduction, lifespan and molecular stress response, etc., and to elucidate the mechanism for its potential health hazards.
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Widmer, Annaliese, Alexa Evenson, Emily Heying, and Joleen Barnett. "The Impact of Beverage Consumption Habits on Perceived Hunger and Thirst." Current Developments in Nutrition 4, Supplement_2 (2020): 788. http://dx.doi.org/10.1093/cdn/nzaa052_057.
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Abstract Objectives The goals were to 1) determine the change in perceived hunger and perceived thirst when consuming carbonated, flavored, and artificially sweetened beverages and 2) to determine if carbonated beverage consumption habits predict perceived hunger and thirst. Methods Participants (males n = 14 and females n = 15) aged 23–65, BMI &lt; 30 kg/m,2 and not diagnosed with any chronic disease randomly consumed six different beverage treatments (water, carbonated - no flavor [CNF], carbonated - lime flavor [CL], degassed - lime flavor [DL], carbonated - lime flavor with aspartame [CLS], and degassed - lime flavor with aspartame [DLS]) in a single-blinded, cross-over design. Beverage consumption habits of participants were recorded at the first data collection appointment. Participants were asked to eat a breakfast of approximately 400 calories and a subsequent four hour fast on six separate days. A Visual Analog Scale (VAS) was used to measure perceived hunger and thirst at 0 (baseline), followed by beverage consumption, and then measured at 10 and 45 minutes post consumption. ANOVA was used to determine the difference in hunger and thirst perceptions by beverage. Regression determined the influence of beverage consumption habits perceived hunger and thirst at three different time points and the change in perceived hunger and thirst. Results Perceived hunger and thirst significantly changed over time (P &lt; 0.001) but did not differ by beverage (P &gt; 0.05). There was no interaction between time and beverage (P &gt; 0.05). Perceived hunger scores were 48.59 ± 18.37 and 54.89 ± 18.94 (mean ± SD) at baseline (0 min) and 45 min, respectively (P &lt; 0.0001). Perceived thirst scores were 54.00 ± 15.22 at baseline (0 min) and 46.37 ± 17.22 at 45 min (P &lt; 0.0001). Habitual frequency of carbonated beverage consumption did not influence change in perceived thirst, change in perceived hunger, baseline perceived hunger or baseline thirst in the study (P &gt; 0.05). Conclusions Perceived hunger significantly increased from baseline to 45-minutes, while perceived thirst significantly decreased from baseline to 45-min. Habitual frequency of consumption of carbonated beverages may have limited impact on changes in perceived hunger and thirst when consuming various beverages. Funding Sources College of Saint Benedict/Saint John's University Faculty Development Grant and CSB Undergraduate Research Grant.
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Perry, Andrew, Violeta Chacon, and Joaquin Barnoya. "Health claims and product endorsements on child-oriented beverages in Guatemala." Public Health Nutrition 21, no. 03 (2017): 627–31. http://dx.doi.org/10.1017/s1368980017003123.
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AbstractObjectiveWe sought to describe front-of-package marketing strategies and nutritional quality of child-oriented beverages in Guatemala.DesignWe purchased all child-oriented ready-to-drink fruit drinks, milks and carbonated beverages in three convenience stores and one supermarket in Guatemala City. Front-of-package marketing was defined as the presence of spokes-characters, cartoons, celebrities, or health-related images, words, claims or endorsements on beverage packaging. We used the UK Nutrition Profiling Model (NPM) to classify beverages as healthy or less healthy.SettingGuatemala City, Guatemala.ResultsWe purchased eighty-nine beverages; most were fruit drinks (n52, 58 %), milk (15, 17 %), carbonated beverages (5, 17 %), rice/soya products (5, 6·0 %), water (1, 1 %) and energy drinks (1, 1 %). Two-thirds (57, 64 %) had health claims. Of those with a nutrition facts label (85, 96 %), nearly all (76, 89 %) were classified as less healthy. No association between the presence of health claims and NPM score (P=0·26) was found. Eight beverages had health-related endorsements. However, only one beverage was classified as healthy.ConclusionsIn this sample of beverages in Guatemala City, health claims and health-related endorsements are used to promote beverages with poor nutritional quality. Our data support evidence-based policies to regulate the use of front-of-package health claims and endorsements based on nutritional quality.
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Ah Han, Mi. "Water Drinking and its Correlation with Beverage Consumption in Korean Adolescents." American Journal of Health Behavior 45, no. 1 (2021): 152–60. http://dx.doi.org/10.5993/ajhb.45.1.12.
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Objectives: Water intake has been recognized as a critical factor for important health outcomes. This study was an investigation of the status of water drinking and its correlation with beverage consumption among Korean adolescents. Methods: The population of this cross-sectional study included Korean adolescents (N = 57,302) from the 15th Korea Youth Risk Behavior Survey (2019). Descriptive statistical and multiple logistic regression analyses were conducted to assess the water-drinking behavior during a previous 7-day period according to the general characteristics of the adolescents. Associations were tested between water drinking and beverage consumption (carbonated beverages, sugar-sweetened beverages, energy/high-caffeine drinks, and milk). Results: Overall, 4.1% of adolescents drank less than one glass, 19.6% drank one to 2 glasses, 23.1% drank 3 glasses, 17.8% drank 4 glasses, and 35.4% drank ≥ 5 glasses of water per day during the last 7 days. The distribution of water drinking differed according to the characteristics of adolescents and was associated with the frequencies of consumption of carbonated drinks, and sugar-sweetened drinks. More than 3 times the carbonated drink (aOR = 1.28, 95% CI = 1.19-1.38) and sugar-sweetened drink consumption (aOR = 1.25, 95% CI = 1.16-1.34) were associated with lower water drinking. Conclusions: Higher consumption of carbonated and sugar-sweetened beverages was associated with less water drinking.
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Sharma, Astha, and Bhumika Shinde. "Study of Customer’s Preference towards Carbonated/ Non-Carbonated Beverages in India." Asian Research Journal of Arts & Social Sciences 19, no. 4 (2023): 26–32. http://dx.doi.org/10.9734/arjass/2023/v19i4435.
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Aims: The research paper aims to understand the trends in consumer beverage consumption, explicitly examining the shift towards healthier options such as juices and smoothies. The study seeks to understand the level of health consciousness among consumers and whether it impacts their choice of beverage.
 Study Design: A survey was conducted with a sample size of 313 respondents across different age groups and demographics. Research design was conclusive and non -probability convenience sampling was used to collect data from different states of India.
 Methodology: The descriptive study was conducted by interviewing 313 respondents from India, mainly from cities like - Pune, Mumbai, Dhule, Delhi, Surat, Nashik, Jaipur, and Indore. The method adopted for conducting this survey was a structured questionnaire. Nonprobability convenience sampling was used to gather information from respondents. Excel and SPSS was used to perform further analysis.
 Results: 66.9% of respondents belonged to the age category of 20-30 years. 21.5% were below 20 years, and the rest, 11.6% of respondents, were from 30-40 years. It was found that 33.7% of the respondents prefer carbonated drinks, while high majority of 80.4% prefer non-carbonated drinks. Few respondents enjoy both types of beverages.
 Conclusion: It was found that there is a huge shift towards health-consciousness among people these days, involving high preference for non-carbonated drinks such as juices and smoothies. Some significant factors that influence consumers' preference towards healthy beverages are home delivery, good packaging, and product customization.
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S., Anaswara, Rani Somani, Anu Susan Joy, et al. "COMPARATIVE EVALUATION OF EROSIVE POTENTIAL OF PEDIATRIC LIQUID MEDICATIONS AND COMMONLY USED CARBONATED DRINK ON TOOTH ENAMEL AND TOOTH COLORED RESTORATIVE MATERIAL: AN IN VITRO STUDY." International Journal of Advanced Research 10, no. 12 (2022): 697–703. http://dx.doi.org/10.21474/ijar01/15891.
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Aim: This study evaluates erosive potential of commonly used carbonated beverages, medicated syrup, and their effects on dental enamel with and without restoration,in vitro. Materials and Methods: Test medias used in this study included carbonated beverage (Thums UP), medicatedsyrup (zincovit multivitamin syurp and moxikindcv) and saline water as the control. A total of 80 enamel sections were obtained from 40 previously extracted human premolar teeth were selected for the study. samples were divided into two groups and further subdivided into 4 subgroups each. Test specimens weredistributed to four beverages groups and comprised 10 specimens per group. Surface roughness (profilometer) readings were performed at baseline and again and following immersion for 14 days. the result was obtained and statistical analysis was carried out. Results: For surface roughness of both carbonated beverage and medicated syrup showed the significant difference respectively compared to the control group. Conclusion: carbonated drink shows the highest surface roughness value among all test media and thus greater erosive potential to enamel also medicated syrup showed significant changes surface roughness value compared to control group.
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Maghfiroh, Hany, Raditya Nugroho, and Niken Probosari. "The effect of carbonated beverage to the discoloration of polished and unpolished nanohybrid composite resin." Journal of Dentomaxillofacial Science 1, no. 1 (2016): 11. http://dx.doi.org/10.22208/jdmfs.1.1.2016.11-15.
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<p>Nanohybrid resin composite is one of the restorative dental materials that has good<br />aesthetic value and smooth surface. However, resin composite can be discolored due to<br />consuming foods and beverages, one of which is a carbonated beverage. To determine <br />the difference of discoloration of polished and unpolished nanohybrid resin composite<br />after the immersion in carbonated beverage. An experimental laboratories research with<br />the post test only control group design. In the group of polished composite, polishing was<br />done on one side only, while the unpolished composit group, any treatment wasn't done.<br />The total were 32 samples, divided into 4 groups which were immersed in carbonated<br />beverages and artificial saliva for 7 days. The shredded material was replaced every 24<br />hours. The instrument used for testing the discoloration was a spectrophotometer. Data<br />was analyzed by parametric statistical test One-way ANOVA and LSD (Least Significant<br />Different). There were significant differences between the unpolished composite resin that<br />soaked in carbonated beverages and the other groups (p &lt;0.05). Unpolished resin<br />composite are prone to discolorate compared to the polished resin composite</p>
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An, Hye-Ji, Yejin Kim, and Young-Gyun Seo. "Relationship between Coffee, Tea, and Carbonated Beverages and Cardiovascular Risk Factors." Nutrients 15, no. 4 (2023): 934. http://dx.doi.org/10.3390/nu15040934.
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We aimed to analyze the relationship between coffee, tea, and carbonated beverages and cardiovascular risk factors. We used data from the fourth to eighth Korea National Health and Nutrition Examination Surveys (2007–2016, 2019–2020). We categorized the frequency of intake into three groups (<1 time/week, 1 time/week to <1 time/day, and ≥1 time/day). Subsequently, logistic regression analyses by sex were performed to assess cardiovascular risk factors (hypertension (HTN), diabetes mellitus (DM), dyslipidemia (DL), or metabolic syndrome (MetS)) according to the frequency of coffee, tea, and carbonated beverage intake. For HTN, coffee intake showed an inverse relationship and tea intake showed a direct relationship. For DM, coffee intake showed an inverse relationship, and tea and carbonated beverage intake showed a direct relationship. For DL, coffee intake showed an inverse relationship, whereas tea intake demonstrated a direct relationship. In addition, carbonated beverage intake showed a direct relationship with MetS. Coffee intake showed an inverse relationship with HTN, DM, and DL. However, tea intake showed a direct relationship with HTN, DM, and DL, whereas carbonated beverage intake showed a direct relationship with DM and MetS.
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Loyola Lopez, Nelson, Carlos Acuña Carrasco, Leonardo Arenas Bravo, and Mariela Arriola Herrera. "Elaboration of carbonated beverages with sucralose from eggplant." Revista de la Facultad de Agronomía, Universidad del Zulia 38, no. 3 (2021): 692–717. http://dx.doi.org/10.47280//revfacagron(luz).v38.n3.13.
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The eggplant (Solanum melongena L.) it is edible fruit plant, rich in vitamins, minerals and phenolic compounds, so its consumption brings health benefits. The objective of this work was to evaluate the quality nutritional, sensory and hygiene assessment of the beverage based on eggplant juice with CO2 injection. This study had four treatments; Treatment T0 Eggplant juice (330 mL), T1 Eggplant juice (330 mL) + CO2 (1,94 g) T2 Eggplant juice (330 mL) + CO2 (1,94 g) + Benzoate (1 g), T3 Eggplant juice (330 mL) + CO2 (1,94 g) + Sucralose (1 g). Evaluations were carried out at 24 hours, 30 and 60 days of storage (0°C and 95% RH) and, at each of these moments, the acidity content, pH, reducing sugars, soluble solids and Vitamin C were determined. Sensorial evaluation measure were; color, flavor, texture, aroma and also acceptability and appearance. In regards to microbiological analysis, total coliforms were measured at 24 hours after the beverage was made. There was significant difference in the results of appearances between beverages elaborated with treatments T3 in relation with T0, T1 and T2 at 24 hours and 30 days of storage. Because of beverage with treatment T3 had got better acceptability by the panelists, mainly at 30 days of storage. Therefore, beverages elaborated with treatments T0 at 24 hours and 30 days of storage had lower appearance and acceptability. The vitamin C content showed a 25 mg (23 mg standard) in the beverages elaborated with treatments T3. The pasteurization process allowed the absence of total coliform in the beverages elaborated and also the good manufacture practices obtained an innocuous product to be consume.
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De Longis, Evelina, Clara Lerond, Sarah E. Costello, and Julie Hudry. "The Matrix Matters: Beverage Carbonation Impacts the Timing of Caffeine Effects on Sustained Attention." Nutrients 14, no. 11 (2022): 2305. http://dx.doi.org/10.3390/nu14112305.
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Both caffeine and the perception of refreshment delivered by cooling, tingling, and mouth-watering flavors have individually been shown to positively impact cognitive performance and mood, though presently there is limited evidence on their possible combined effects. This study explored the contribution of refreshing compounds in beverages, namely, carbon dioxide and citric acid, on the acute effects of caffeine on sustained attention and self-rated physical and mental energy. A randomized, controlled crossover trial was conducted by testing three products: a carbonated caffeinated beverage; a comparator caffeinated beverage; and a flavor-matched control beverage. Findings from 24 healthy adults revealed product-dependent variations in cognitive performance during a 60-min visual sustained-attention task, suggesting that the carbonated-caffeinated beverage led to faster, greater and more consistent levels of accuracy, compared to the control beverage. Specifically, significant differences were found between: (1) the carbonated-caffeinated beverage and the caffeinated beverage, and (2) between the caffeinated beverage and the control beverage for number of hits, reaction time and false alarm scores. Both caffeinated beverages led to higher physical and mental energy, and lower physical and mental fatigue 60-min post-consumption. These findings suggest beneficial effects on sustained attention through the combination of caffeine with refreshing compounds.
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Maghfiroh, Hany, Raditya Nugroho, and Niken Probosari. "The effect of carbonated beverage to the discoloration of polished and unpolished nanohybrid composite resin." Journal of Dentomaxillofacial Science 1, no. 1 (2016): 16. http://dx.doi.org/10.15562/jdmfs.v1i1.18.
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Nanohybrid resin composite is one of the restorative dental materials that has goodaesthetic value and smooth surface. However, resin composite can be discolored due toconsuming foods and beverages, one of which is a carbonated beverage. To determine the difference of discoloration of polished and unpolished nanohybrid resin compositeafter the immersion in carbonated beverage. An experimental laboratories research withthe post test only control group design. In the group of polished composite, polishing wasdone on one side only, while the unpolished composit group, any treatment wasn't done.The total were 32 samples, divided into 4 groups which were immersed in carbonatedbeverages and artificial saliva for 7 days. The shredded material was replaced every 24hours. The instrument used for testing the discoloration was a spectrophotometer. Datawas analyzed by parametric statistical test One-way ANOVA and LSD (Least SignificantDifferent). There were significant differences between the unpolished composite resin thatsoaked in carbonated beverages and the other groups (p <0.05). Unpolished resincomposite are prone to discolorate compared to the polished resin composite
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Panic, Zorica, Ivana Stojsin, Ognjenka Jankovic, Karolina Vukoje, Tatjana Brkanic, and Ljiljana Tadic-Latinovic. "In vitro investigation of erosive effect of carbonated beverages on enamel and dentin." Vojnosanitetski pregled 76, no. 4 (2019): 422–30. http://dx.doi.org/10.2298/vsp170426122p.
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Background/Aim. Excessive consumption of acidic dietary substances, such as carbonated beverages, increased the chances of dental erosion. The aim of this study was to determine influence of carbonated beverages on enamel and dentin, during different intervals. Methods. Sixty samples were obtained from fifteen impacted third molars. Tooth crown was divided into four parts. One part was a control sample, immersed in destilled water and other three parts were the experimental samples, stored in the following tested beverages: carbonated water, Coca-Cola and Schweppes Bitter Lemon. For each beverage, pH was measured before immersion of the samples. The first group of twenty samples were analysed and photographed, using a Scanning Electron Microscope (SEM), after 60 minutes, the second group after 24 hours and the third group after 7 days of exposure to drinks. The enamel was analysed on the outer surface of the cusps and longitudinal section. Dentin was analysed on longitudinal section. An individually adopted scale was used for determination of the degree of erosive changes of these dental tissues. The data were analysed using the analysis of varance (ANOVA). Results. The pH levels of the tested beverages was bellow the critical pH for enamel demineralisation. The SEM images showed different intensity of erosive changes caused by the tested beverages. The analysis by ANOVA revealed a significant difference between all groups of the treated samples, after 60 minutes of exposure to beverages. The highest values of erosive changes showed the samples that were immersed in Schweppes Bitter Lemon. The analysis of the samples after 24 hours and 7 days showed that the samples immersed in Coca-Cola and Schweppes Bitter Lemon can be classified as one group that was statistically significantly different compared with the control samples and samples immersed in carbonated water. Conclusion. Prolonged exposure of dental tissue to carbonated beverages cause erosive changes and a loss of surface profile.
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Kitchens, Michael, and Barry Owens. "Effect of Carbonated Beverages, Coffee, Sports and High Energy Drinks, and Bottled Water on the in vitro Erosion Characteristics of Dental Enamel." Journal of Clinical Pediatric Dentistry 31, no. 3 (2007): 153–59. http://dx.doi.org/10.17796/jcpd.31.3.1157l653t8206100.
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Purpose: This study evaluated the effect of carbonated and non-carbonated beverages, bottled and tap water, on the erosive potential of dental enamel with and without fluoride varnish protection. Materials and Methods: Beverages used in this study included: Coca Cola Classic, Diet Coke, Gatorade sports drink, Red Bull high-energy drink, Starbucks Frappuccino coffee drink, Dasani water (bottled), and tap water (control). Enamel surfaces were coated with Cavity Shield 5% sodium fluoride treatment varnish. Twenty-eight previously extracted human posterior teeth free of hypocalcification and caries were used in this study. The coronal portion of each tooth was removed and then sectioned transverse from the buccal to lingual surface using a diamond coated saw blade. The crown sections were embedded in acrylic resin blocks leaving the enamel surfaces exposed. The enamel surfaces were polished using 600 to 2000 grit abrasive paper and diamond paste. Test specimens were randomly distributed to seven beverage groups and comprised 4 specimens per group. Two specimens per beverage group were treated with a fluoride varnish while 2 specimens did not receive fluoride coating. Surface roughness (profilometer) readings were performed at baseline (prior to fluoride treatment and immersion in the beverage) and again, following immersion for 14 days (24 hours/day). The test beverages were changed daily and the enamel specimens were immersed at 37° C. Surface roughness data was evaluated using multiple factor ANOVA at a significance level of p&lt;0.05. Results: Results showed that Coca-Cola Classic, Gatorade and Red Bull with/without fluoride revealed the highest post-treatment surface roughness measurements. Coca-Cola Classic, Diet Coke, Gatorade, and Red Bull all showed significantly higher post treatment readings than StarBucks coffee, Dasani water, and tap water. Fluoride varnish was not a significant impact factor; however, beverage (type) and exposure time were significant impact variables. Conclusion: Both carbonated and non-carbonated beverages displayed a significant erosive effect on dental enamel; however, fluoride varnish treatments did not demonstrate a significant protective influence on enamel surfaces.
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Pavan kumar Goud, P., K. Ramya sri, K. Sai Krishna, and M. Harshanvardhan. "Review on Non - Carbonated Beverages (Soft Drinks)." YMER Digital 21, no. 06 (2022): 679–83. http://dx.doi.org/10.37896/ymer21.06/68.
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Non-Carbonated soft drinks are a significant segment of global beverage markets. They are made by adding glucose directly to the beverage or to the water used to dilute a concentrated syrup. Glucose can come from a variety of industrial sources, but it must meet appropriate standards. Glucose levels vary depending on the product. Typical ingredients and packaging styles are discussed. Most products are pasteurized during the filling and processing process to ensure microbiological safety and stability. Natural mineral water is briefly discussed as well. Life line springs pvt.ltd., processes non-carbonated beverages with pasteurization, water treatment, blending, and other processes using materials such as water, sugar syrup, glucose, flavors, and finished product package coding (date, batch no. etc).
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Zhao, Zanwen. "Research on the Development Trend of Sugar Free Drinks." BCP Business & Management 47 (July 10, 2023): 118–22. http://dx.doi.org/10.54691/bcpbm.v47i.5181.
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Sugar-free beverages have become increasingly popular among consumers in recent years, with increasingly diverse product types, driving sustained scale growth in the industry. Against the backdrop of continuously improving health awareness, China's sugar-free beverage industry has broad prospects for development. Sugar-free beverages are considered to be a healthier beverage and have been loved by more and more consumers in recent years. Sugar free beverages are mainly divided into tea drinks, sugar free carbonated beverages, and other sugar free beverages, which can meet the needs of different consumers for tastes and dietary habits. This article has conducted a study on the characteristics, market, and enterprises of sugar free beverages. The issue of obesity is troubling many people, and the market value of the industry has reached nearly 2 billion yuan. Also, some suggestions were proposed for the development of the future.
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Akter, Rozina, Mohammad Ali Asgor Moral, AKM Bashar, Md Khalequzzaman, Mir Md Mofazzal Hossain, and Md Helal Uddin. "Demineralization level of human tooth enamel after exposure to alcoholic and non-alcoholic beverages: A scanning electron microscopic study." Bangabandhu Sheikh Mujib Medical University Journal 17, no. 1 (2024): e70826. http://dx.doi.org/10.3329/bsmmuj.v17i1.70826.
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Background: In any beverage, human tooth enamel dissociates into its ionic products at a threshold pH of beverage <5.5. This study was done to illustrate and compare the demineralization level of enamel after exposure to alcoholic (beer, wine, distilled spirit) and non-alcoholic (carbonated beverage, apple cider vinegar, commercial fruit juice) beverages. Methods: Prior to starting this quasi-experimental study of beverage exposure, buccal surface of enamel was scanned under scanning electron microscope to examine the existing score of enamel samples. Twenty-four non-demineralized samples were randomly flushed with attributed beverage and saliva simultaneously for three minutes by a digital automatic flusher. Samples were further scanned under scanning electron microscope after 30 exposures. Results: pH levels of all beverages were <5.5. After exposure to beverages, all samples were demineralized and 66.6% of samples had the demineralization score of 3. Demineralization score of 2 was observed in 33.3% of samples. The demineralization mean score in non-alcoholic beverages was 3.0 compared to alcoholic beverages 2.3 (P=0.02). Conclusion: All tested beverages had potential to demineralize the enamel structure. The enamel demineralization capacity of non-alcoholic beverages was higher compared to alcoholic beverages. The demineralization capacity of beverages is inversely proportional to their pH.
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Butler, J. Keith. "Carbonated beverages and frozen stopcocks." Journal of Chemical Education 64, no. 10 (1987): 896. http://dx.doi.org/10.1021/ed064p896.
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Gomes, Carina Évora. "Development of a robust degassing process for carbonated beverage using gas stripping." Boolean: Snapshots of Doctoral Research at University College Cork, no. 2011 (January 1, 2011): 71–73. http://dx.doi.org/10.33178/boolean.2011.16.
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The modern beverage industry works in a dynamic and very competitive market, with increasing sales but decreasing profit margins. Projected global sales for carbonated soft beverages are expected to reach $195 billion by 2014. Carbonated drinks are differentiated from other drinks by their “fizziness” (that comes from the dissolved carbon dioxide), which creates a “tingling” sensation in the mouth, and provides a unique taste sensation. They can be divided in non-alcoholic and alcoholic beverages. The non-alcoholic drinks are known as soft drinks and can be fruit based (orange, lemon and lime), cola type drinks (Pepsi, Coca cola), or others such as new energy drinks (like Red Bull), while alcoholic carbonated drinks include beer, cider, sparkling wines, etc. In order to maintain the flavour and the other quality attributes at the appropriate consumer level of appreciation, it is necessary to perform several quality control (QC) analyses. The most usual quality control ...
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Bobade, Olaitan, and Afusat Ozoh. "The Effect of School Food Environment on Consumption of Sugar-Sweetened Beverages Among Adolescents in Selected Secondary Schools in Ibadan, Nigeria." International Journal of Health Sciences and Research 12, no. 6 (2022): 205–13. http://dx.doi.org/10.52403/ijhsr.20220627.
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Background: Consumption of sugar-sweetened beverages is a behaviour commonly shared among adolescent friendship groups especially in schools, where there is a high availability of such beverages. Due to the likelihood for this dietary habit to continue into adulthood, adolescents should be targeted for interventions to decrease sugar-sweetened beverages intake. This study investigated how the school environment impacts the consumption pattern of sugar-sweetened beverages in adolescents in selected secondary schools in Ibadan, Nigeria. Methods: A descriptive cross-sectional design was conducted among 100 adolescents from 2 secondary schools. Consumption pattern of sugar-sweetened beverages was collected via a self-administered questionnaire. Data on exposure to sugar-sweetened beverages was collected by the interviewer. Carbonated soft drinks and fruit drinks were the only sugar-sweetened beverages categories assessed. Descriptive statistics was used to analyze data with significance judged at p<0.05. Results: There was high exposure to sugar-sweetened beverages within the school food environment. Carbonated soft drink was the more frequently consumed beverage. Majority (67.1%) of the respondents consumed either of the two sugar-sweetened beverages at least 7 times in a week. However, when comparing frequency and location of consumption, both beverages were individually consumed more frequently outside school. Overall, there was no significant association between the school-food environment and sugar-sweetened beverages consumption pattern. Conclusion: Consumption of sugar-sweetened beverages among adolescents may be associated with other environmental influences outside schools. Public health nutrition interventions to reduce consumption of sugar-sweetened beverages among adolescents should not be limited to schools alone. Key words: Sugar-sweetened beverages, adolescents, school food environment.
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Saxena, S. "Effects of pH, titratable acidity and calcium concentration of non alcoholic carbonated beverages on enamel erosion: an in vitro study." Nigerian Dental Journal 18, no. 2 (2010): 68–72. http://dx.doi.org/10.61172/ndj.v18i2.145.
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Objective: Beverage acidity has been measured routinely using the pH value. However, titratable acidity is thought to be a true indicator of beverage erosive potential. It has also been reported that experimental addition of calcium in beverages can reduce the progression of erosion. This study was carried out to investigate effects the of pH, titratable acidity and calcium concentration of non alcoholic carbonated beverages on enamel erosion of extracted human premolar teeth.
 Method: The erosive potential of 13 carbonated beverages and control was characterized based on analysis of pH, titratable acidity, and calcium concentrations. This was followed by ename demineralization tests. Baseline and post-immersion measurements of enamel microhardness were carried out using Vickers microhardness tester. Mean and standard deviation for each parameter was calculated. One way analysis of variance (ANOVA), paired t test, pearson's correlation, and multiple linear stepwise regression analysis were employed for statistical analysis. P values <0.05 were considered statistically significant.
 Result: Among the beverages, Pepsi had the lowest pH while Sip-on-appy had the highest pH. Titratable acidity was lowest for Limca and highest for Red Bull. Calcium concentration was lowest in Limca and Sprite and highest in Appy fizz. Statistically significant negative correlation between pH and percentage reduction of enamel microhardness, and between calcium concentration and percentage reduction of enamel microhardness was found. Multiple linear stepwise regression analysis revealed pH as the best predictor for erosive potential.
 Conclusion: All beverages have potential for enamel erosion. Beverages with lower pH and less calcium are more erosive.
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Gonzalez Viejo, Claudia, Damir D. Torrico, Frank R. Dunshea, and Sigfredo Fuentes. "Bubbles, Foam Formation, Stability and Consumer Perception of Carbonated Drinks: A Review of Current, New and Emerging Technologies for Rapid Assessment and Control." Foods 8, no. 12 (2019): 596. http://dx.doi.org/10.3390/foods8120596.
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Quality control, mainly focused on the assessment of bubble and foam-related parameters, is critical in carbonated beverages, due to their relationship with the chemical components as well as their influence on sensory characteristics such as aroma release, mouthfeel, and perception of tastes and aromas. Consumer assessment and acceptability of carbonated beverages are mainly based on carbonation, foam, and bubbles, as a flat carbonated beverage is usually perceived as low quality. This review focuses on three beverages: beer, sparkling water, and sparkling wine. It explains the characteristics of foam and bubble formation, and the traditional methods, as well as emerging technologies based on robotics and computer vision, to assess bubble and foam-related parameters. Furthermore, it explores the most common methods and the use of advanced techniques using an artificial intelligence approach to assess sensory descriptors both for descriptive analysis and consumers’ acceptability. Emerging technologies, based on the combination of robotics, computer vision, and machine learning as an approach to artificial intelligence, have been developed and applied for the assessment of beer and, to a lesser extent, sparkling wine. This, has the objective of assessing the final products quality using more reliable, accurate, affordable, and less time-consuming methods. However, despite carbonated water being an important product, due to its increasing consumption, more research needs to focus on exploring more efficient, repeatable, and accurate methods to assess carbonation and bubble size, distribution and dynamics.
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Kuntzleman, Thomas S., and Jacob T. Kuntzleman. "Ethanol as a Probe for the Mechanism of Bubble Nucleation in the Diet Coke and Mentos Experiment." Molecules 26, no. 6 (2021): 1691. http://dx.doi.org/10.3390/molecules26061691.
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The Diet Coke and Mentos experiment involves dropping Mentos candies into carbonated beverages to produce a fountain. This simple experiment has enjoyed popularity with science teachers and the general public. Studies of the physicochemical processes involved in the generation of the fountain have been largely informed by the physics of bubble nucleation. Herein, we probe the effect of ethanol addition on the Diet Coke and Mentos experiment to explore the impact that beverage surface tension and viscosity have on the heights of fountains achieved. Our results indicate that current descriptions of the effects of surface tension and viscosity are not completely understood. We also extend and apply a previously reported, simplified version of Brunauer–Emmett–Teller theory to investigate kinetic and mechanistic aspects of bubble nucleation on the surface of Mentos candies in carbonated beverages. A combination of this new theory and experiment allows for the estimation that the nucleation sites on the Mentos candy that catalyze degassing are 1–3 μm in size, and that between 50,000 and 300,000 of these sites actively nucleate bubbles on a single Mentos candy. While the methods employed are not highly sophisticated, they have potential to stimulate fresh investigations and insights into bubble nucleation in carbonated beverages.
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Knight, Carol A., Ian Knight, and Diane C. Mitchell. "Beverage Caffeine Intakes in Young Children In Canada and the US." Canadian Journal of Dietetic Practice and Research 67, no. 2 (2006): 96–99. http://dx.doi.org/10.3148/67.2.2006.96.
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Purpose: Throughout childhood there is a shift from predominantly milk-based beverage consumption to other types of beverages, including those containing caffeine. Although a variety of health effects in children and adults have been attributed to caffeine, few data exist on caffeine intake in children aged one to five years. Methods: Because beverages provide about 80% of total caffeine consumed in children of this age group, beverage consumption patterns and caffeine intakes were evaluated from two beverage marketing surveys: the 2001 Canadian Facts study and the 1999 United States Share of Intake Panel study. Results: Considerably fewer Canadian children than American children consume caffeinated beverages (36% versus 56%); Canadian children consume approximately half the amount of caffeine (7 versus 14 mg/day in American children). Differences were largely because of higher intakes of carbonated soft drinks in the US. Conclusions: Caffeine intakes from caffeinated beverages remain well within safe levels for consumption by young children.
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Tan, Li Ling, Kai Lin Ang, and Say Chye Joachim Loo. "Alginate encapsulation improves probiotics survival in carbonated sodas and beers." PLOS ONE 18, no. 3 (2023): e0283745. http://dx.doi.org/10.1371/journal.pone.0283745.
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Probiotic functionalization of non-dairy beverages has been garnering interest to provide dairy-sensitive populations with greater probiotic product varieties. The addition of probiotics into popularly consumed beverages–carbonated sodas and beers, presents an interesting challenge as the presence of acidic pH, hops-derived compounds, and ethanol have highly deleterious effects. Herein, alginate encapsulation was proposed to improve probiotics viability within sodas and beers. Three probiotics, namely Lacticaseibacillus rhamnosus GG, Escherichia coli Nissle 1917, and Bifidobacterium longum were encapsulated in alginate spheres and exposed to Coca-Cola, 7-Up, Tiger Beer, and Guinness under refrigerated, room temperature and simulated gastric fluid conditions. Results demonstrate that alginate encapsulation significantly improved the viabilities of all three probiotics in various beverages and conditions. Refrigerated storage better preserved probiotic viabilities and reduced the formation of the probiotic metabolic by-product, L-lactate, than at room temperature storage. Findings here could provide beverage manufacturers with a novel way to develop probiotic-sodas and probiotic-beers through encapsulation.
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Silva e Alves, Adriana, Leila Spadoti, Patrícia Zacarchenco, and Fabiana Trento. "Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation." Beverages 4, no. 3 (2018): 49. http://dx.doi.org/10.3390/beverages4030049.
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Whey proteins have excellent nutritional characteristics due to their levels of essential amino acids with high bioavailability. However, they have a high biochemical oxygen demand (BOD) and a considerable polluting potential, thus, food manufacturers have opted to add whey to food formulations. The demand for beverages, containing vitamins, probiotics, prebiotics, minerals, and bioactive compounds (antioxidants) with health benefits, has increased and driven market growth. Therefore, this study aimed to develop a probiotic functional carbonated beverage from cheese whey and evaluate its microbiological and physicochemical characteristics soon after production and during storage. The viability and stability of probiotics, as well as the microbiological characteristics, titratable acidity and sedimentation of the beverage, were monitored during one month of refrigerated storage. The probiotic to be added to the formulation was established in a preliminary step. The production of this beverage proved to be a simple technology, and the product was suitable for the incorporation of the probiotic, Bifidobacterium animalis subsp. lactis. The probiotic showed good viability and stability during storage. The microbiological quality of the beverage met the Brazilian legal standards. The pH and titratable acidity of the probiotic carbonated beverage remained stable during storage, and slight sedimentation was observed after one week of refrigerated storage.
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Kostecka, Julianna, Izabella Jackowska, Izabela Chabros, Joanna Kostecka-Jarecka, Paulina Kawecka, and Malgorzata Kostecka. "Beverage Consumption and Factors Influencing the Choice of Beverages among Polish Children Aged 11–13 Years in 2018–2023." Nutrients 16, no. 11 (2024): 1625. http://dx.doi.org/10.3390/nu16111625.
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Adequate hydration is essential for good health, and an individual’s hydration status is determined by the quantity and type of ingested fluids. The aim of the present study was to determine the hydration status of school-age children and evaluate changes in the type and quantity of consumed beverages between 2018 and 2023. The study was conducted in two stages between 2018 and 2023, and a total of 1030 fully completed questionnaires were returned by the children and their parents. A comparison of the parents’ responses regarding factors that affect beverage choices revealed that beverage composition was more significant for the parents in 2023 than in 2018, whereas health-promoting properties were significant for only less than 30% of the respondents. Taste preferences were important for both the parents and the children, and they were the main criterion in the choice of beverages in both 2018 and 2023. In turn, advertising was an important factor for children, and the percentage of children who were guided by advertising in their choice of beverages increased from 52.1% in 2018 to 58.5% in 2023 (p < 0.05). Daily fluid intake in children aged 11–13 years generally does not meet physiological requirements. Low fluid intake can negatively affect children’s hydration status and bodily functions. Taste preferences and advertising were correlated with a higher intake of carbonated and non-carbonated sugar-sweetened beverages (SSBs) and dairy beverages. The percentage of children who bought drinks independently and had access to SSBs increased significantly during the analyzed period. Obtain results indicate that nutrition education programs are needed to teach adolescents to make healthy drink choices, limit their consumption of SSBs and EDs, and promote regular intake of natural mineral water and non-sweetened dairy beverages.
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Hassan, Amir, Muhammad Ashfaq, Ali Khan, and Muhammad Shakeel Khan. "Isolation of Caffeine from Carbonated Beverages." Journal of Tropical Pharmacy and Chemistry 5, no. 1 (2020): 33–38. http://dx.doi.org/10.25026/jtpc.v5i1.234.
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The work presented on the isolation of naturally occurring alkaloid from carbonated beverages. The extensive presence of caffeine in different plants plays an important role in the long-standing acceptance of caffeine-containing products. Caffeine (3,7-dihydro-1, 3,7-trimethyl-1H-purine-2,6-dione or 1,3,7-trimethylxanthine) is an alkaloid belongs to Methylxanthine family. Liquid-liquid extraction methods were used in the assay of research work. Chloroform was taken as extracting solvent. Solid residue of caffeine was recrystallized from 95% ethanol using 5ml/gram (5ml per gram). It is declared to raise caffeine, effects a number of different drugs include Paracetamol, Benzodiazepines and Aspirin and amount of plasma free Fatty acids increases. While inform that in regular sleeping interaction caffeine take place and raise the absorption of certain drugs. Changes in drug metabolizing enzymes, acts as an agent in a microsomal system of the body. The highest amount of caffeine dry crystal is extracted in sting sample while the 7up sample is free from caffeine.
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Loyola López, Nelson, Carlos Acuña Carrasco, Luis Córdova Rivera, Sebastian Guzmán Torres, and Mariela Arriola Herrera. "Elaboration of carbonated beverages from wheatgrass." Idesia (Arica) 38, no. 1 (2020): 23–31. http://dx.doi.org/10.4067/s0718-34292020000100023.
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Saldana, Tina M., Olga Basso, Rebecca Darden, and Dale P. Sandler. "Carbonated Beverages and Chronic Kidney Disease." Epidemiology 18, no. 4 (2007): 501–6. http://dx.doi.org/10.1097/ede.0b013e3180646338.
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Odake, Sachiko. "Sweetness intensity in low-carbonated beverages." Biomolecular Engineering 17, no. 4-5 (2001): 151–56. http://dx.doi.org/10.1016/s1389-0344(01)00074-0.
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Heaney, Robert P., and Karen Rafferty. "Carbonated beverages and urinary calcium excretion." American Journal of Clinical Nutrition 74, no. 3 (2001): 343–47. http://dx.doi.org/10.1093/ajcn/74.3.343.
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Iwamuro, Masaya, Kenji Yamauchi, Hidenori Shiraha, and Hiroyuki Okada. "All carbonated beverages effectively dissolve phytobezoars." Clinics and Research in Hepatology and Gastroenterology 42, no. 4 (2018): e66-e67. http://dx.doi.org/10.1016/j.clinre.2018.01.003.
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Barnett, Joleen, Emily Heying, Alexa Evenson, and Annaliese Widmer. "Blood Glucose Relationship to Fasting Blood Lipids, Acylated Ghrelin, and Response to Carbonated and Flavored Beverage Consumption." Current Developments in Nutrition 4, Supplement_2 (2020): 612. http://dx.doi.org/10.1093/cdn/nzaa049_005.
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Abstract Objectives The objective was to 1) determine if carbonation, flavor, and sweetness in beverages impact blood glucose response after consumption and 2) to determine if there is a relationship between fasting glucose concentrations, acylated ghrelin, and blood lipid concentrations. Methods Participants (males n = 11, females n = 14) aged 23–65, BMI &lt; 30 kg/m2, and no reported chronic disease participated in a single-blinded randomized crossover design. Participants completed six data collections, arriving four hours fasted and consuming one of six different beverages (water, carbonated-no flavor [CNF], carbonated lime flavor [CL], degassed lime flavor [DL], carbonated lime flavor with aspartame [CLS], and degassed lime flavor with aspartame [DLS]). Blood was collected via finger stick at 0 (baseline), followed by beverage consumption, and then collected at 10 and 45 minutes post consumption into EDTA microtainers. A cholestec machine, ELISA assay, and glucometer were used to measure blood lipids, acylated ghrelin, and blood glucose concentrations, respectively. A repeated measures ANOVA was used to determine differences in glucose response. Spearman rank-order correlation coefficients were used to determine the relationships between variables. Results Blood glucose concentrations did not differ based on beverage, time, or an interaction between the two (P &gt; 0.05). The average blood glucose concentration among beverage and time points was 96.68 + 7.76 mg/dL (mean ± SD). There was no correlation between fasting blood glucose (0 min), acylated ghrelin, or any blood lipid measurements (P &gt; 0.05). There was a correlation between LDL and total cholesterol concentrations (r = .780, P = &lt; 0.0001) and between HDL and LDL concentrations (r = –.417, P = 0.038). Conclusions HDL and LDL were negatively correlated and LDL and total cholesterol were positively correlated in adults with BMI &lt; 30 kg/m2. Carbonation, flavor, and artificially sweetened beverages have limited impact on blood glucose change after beverage consumption. Funding Sources This work was funded by the College of Saint Benedict/Saint John's University Faculty Development Grant and CSB/SJU Undergraduate Research Grant.
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Rhman Alghamdi, Abdul. "EFFECT OF RESTRICTING SWEETENED CARBONATED BEVERAGES AND PROMOTING VEGETABLE CONSUMPTION IN PUBLIC SCHOOLS ON CALORIC INTAKE AND OBESITY RATE AMONG STUDENTS." International Journal of Advanced Research 10, no. 10 (2022): 83–89. http://dx.doi.org/10.21474/ijar01/15464.
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Consumption of high-caloric sugar-sweetened beverages can promote childhood obesity and limit consumption of healthy foods. The Texas Public School Nutrition Policy is a mandate promoting healthy school environments by prohibiting sales of sweetened beverages and restricting portion sizes of high-fat foods. This study examined the possible effects of applying the Texas Public School Nutrition Policy in Saudi Arabian schools on students caloric intake and obesity rates. The average weekly sweetened carbonated beverage, caloric, and vegetable consumption of 162,147 Saudi public school students were determined based on the literature. Thereafter, according to prior pre-/post-studies, the effect of the Texas Public School Nutrition Policy on students food selection was estimated. This study found that the policy would decrease students consumption of sweetened carbonated beverages during school days from 5.3 to 3.9 servings/week, increase vegetable intake from 4.25 to 4.7 servings/week, and decrease total average caloric intake from 1,871 to 1,792 kcal/week. Although the reduction in caloric consumption is small (79 kcal/week/student), this policy can be a general strategy for increasing physical activity, improving nutrition, and managing obesity and overweight among Saudi students.
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Wen, Jing, Huijuan Ma, Yingjie Yu, et al. "Sugar Content of Market Beverages and Children’s Sugar Intake from Beverages in Beijing, China." Nutrients 13, no. 12 (2021): 4297. http://dx.doi.org/10.3390/nu13124297.
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(1) Background: This study aims to find the sugar content of market beverages and estimate the sugar intake from beverages among students in Beijing. (2) Methods: Using snapshotting, we collected the sugar content of beverages through their packages or nutrition labels. Combined with the statistic of student beverage consumption, we estimated students’ sugar intake. (3) Results: The median sugar content of total beverages was 9.0 g/100 mL, among which the fruits/vegetable juices and beverages had the highest sugar content (10.0 g/100 mL). Sugar content in most beverages in Beijing was generally higher than the recommendations, and fruit/vegetable juices and beverages exceeded the most. The median of sugar intake from beverages among students was 5.3 g/d, and the main sources were fruit/vegetable juices and beverages, protein beverages and carbonated beverages. Sugar intake from beverages differed according to gender, age and living area. Higher sugar intake was found among boys, older students and rural students. (4) Conclusions: Sugar content in market beverages in Beijing were high. Gender, age and residence were the influencing factors of sugar intake. Targeted measures should be taken to decrease the sugar content in beverages, especially the fruit/vegetable juices and beverages and the sugar intake among students.
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Aimuyedo, Mary T., Terzungwe Nyor, and Kayode I. Abdulkadir. "Corporate Sustainability Reporting of Carbonated Drink Market of the Nigerian Food and Beverages Industry." International Journal of Research and Scientific Innovation X, no. XI (2023): 402–11. http://dx.doi.org/10.51244/ijrsi.2023.1011033.
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Although sustainability accounting and reporting is a means by which organizations communicate their sustainable development activities to stakeholders in order to increase accountability and transparency of corporate activities, evidence suggest that the sustainability reports often produced by organizations does not reflect the actual sustainability performance of companies. This study examines sustainability reporting by Nigerian Food and Beverage Industry in comparison with Global Reporting Initiative index (GRI G4) as a yardstick. Focus is on the carbonated drink market because they command a unique hold and are leaders in the Nigerian Food and Beverages industry as Nigeria was ranked the fourth (4th) biggest consumer of carbonated drinks in the world market. Using content analysis, a scoring index was developed from GRI G4, data were extracted from financial statements and stand-alone sustainability reports of six firms for an eleven-year period from 2009 to 2019 which was benchmarked against the scoring index. The result of one sample f-test indicates that environmental disclosure and economic aspects of sustainability report by the carbonated drink sector of the Nigerian beverage industry does not reveal any significant difference with GRI G4 guidelines. Thus, the social disclosures aspect of sustainability reporting by carbonated drink market of the Nigerian Food and Beverage Industry is below standard. The study therefore, calls on the Securities and Exchange Market and the Nigerian Exchange Group to enforce global sustainability reporting standard in Nigeria especially in the area of social disclosure.