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•Synthesis and characterization of new nanomaterial of carbon nanofiber/dithizone.•Optimization of extraction and back-extraction conditions.•Efficient preconcentration and ...determination of Hg by D-μ-SPE-CV-AFS method.•Successful application of the developed method in non-alcoholic beverage samples.
In this work, a new nanomaterial obtained by surface functionalization of carbon nanofibers with dithizone (CNF@DTZ) was implemented as adsorbent in the dispersive micro-solid phase extraction technique. Preconcentration and determination of Hg in non-alcoholic beverage samples including fruit juices and drinking water were performed with the proposed method. Important parameters of the extraction and back-extraction steps were optimized. Using 3 mg CNF@DTZ only, an extraction efficiency of 98.0 % was achieved for 30 mL of sample. Quantitative back-extraction was achieved with 600 µL of 12 mol/L HCl. A sensitivity enhancement factor of 50 was obtained. The calibration curve was linear in the range from 0.23 to 4.0 µg/L, the LOD was 0.07 µg/L and the RSD% was 3.5 % (2 µg/L Hg, n = 10). This methodology was successfully applied on spiked samples with recoveries from 96.0 to 100 %. This work reports the first application of CNF@DTZ in the dispersive micro-solid phase extraction technique for trace Hg determination in non-alcoholic beverages.
Sugar-sweetened beverages and fast-food consumption have been associated with non-communicable diseases. Objective. Was to analyze consumption of non-alcoholic beverage and fast-food consumption ...among first- and fourth-year nursing students. Materials and methods. A questionnaire-based survey was conducted among first-and fourth-year nursing students in Madrid, Spain. Anthropometric data (weight and height) and demographic data were collected, as were data on consumption of specific foods and beverages. Results. The survey was completed by 436 students. Mean (SD) age was 22.0 (6.8) years, 84.1 % of were women.26.2 % of the students were underweight; 6.3 % were overweight. Consumption of sugar-sweetened beverages and diet drinks was moderate. Slightly more than three-quarters of the students (75.5 %) purchased fast food in the previous month. Burger bars were the most frequently visited fast-food outlet (77.2 %). A direct relationship was observed between BMI and fast-food consumption (rho = 0.099; p = 0.042) and between BMI and consumption of diet cola or carbonated drinks (rho = 0.120; p = 0.013). Conclusion. We provide new epidemiological data from a specific university population that could be useful to promote more studies that help design appropriate strategies to increase a healthy lifestyle.
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•Coffee may contain high levels of 5-hydroxymethylfurfural (HMF).•Coffee may contain high levels of malondialdehyde (MDA).•Creamer content in non-dairy coffee might increase HMF and ...MDA levels in coffee.•The sugar content of coffee has no influence on HMF levels.•Food additives may affect the amounts of both HMF and MDA in coffee.
Coffee is currently one of the most consumed non-alcoholic beverages around the world. Although many beneficial compounds are present in the composition of coffee, it should be taken into account that coffee products may contain some toxic substances. The aim of this study is to determine both 5-hydroxymethylfurfural (HMF) and malondialdehyde (MDA) levels of the most well-known coffee brands in Türkiye and to discuss the factors associated with the increase of these toxic compounds in coffee products. In this research, 30 instant coffee samples were obtained from common commercial markets in Istanbul, Türkiye. The amounts of HMF and MDA in these coffees were determined by high-performance liquid chromatography (HPLC). The amounts of HMF and MDA in the coffee samples ranged from 2.8 to 1595 mg/kg and from 17.5 µg to 212 µg/100 g, respectively. There was no significant relationship between the declared amount of added sugar and the analyzed amount of HMF. The amounts of both HMF and MDA, or either HMF or MDA were generally higher in coffee products with high non-dairy coffee creamer content (82–85 %). The present study provides remarkable findings about the quality of coffee products commonly sold in Türkiye.
Abstract
Background
Alcohol use is a serious public health challenge worldwide. Japan has no government regulations or legal penalties against advertising alcoholic beverages on television (TV). ...Instead, advertisements depend on the Japanese alcohol industry’s self-regulation on airtime (no advertisements from 5 am to 6 pm) and the content of alcoholic beverages, which must not tempt minors. However, many adolescents (10 to 19 years old) watch TV from 6 pm to 11 pm. The aim of this study was to describe the pattern in the advertising of alcoholic beverages and alcohol-flavoured non-alcoholic beverages (AFNAB) in Japan during the popular TV viewing time for adolescents.
Methods
A secondary analysis of advertising airtime data from five free-to-air Japanese TV networks in the Greater Tokyo area that aired between 12 August and 3 November 2019, was performed.
Results
During the study period, 5215 advertisements for alcoholic beverages and AFNABs aired (1451.75 min). In total, 2303 advertisements (44.2%) were beer, low-malt beer, or beer-taste beverages, 277 (5.3%) were whisky, 2334 (44.8%) were local alcoholic beverages (
shochu
and
seishu
), and 301 (5.8%) were AFNAB. On average, more advertisements aired on weekends (67.6 advertisements) than on weekdays (59.3 advertisements) per day. Approximately 30% of advertisements for AFNABs were aired during the time restricted for alcohol advertising, although AFNABs are considered alcohol according to industry guidelines. During the popular television viewing time for young adolescents, about two to three times more advertisements were aired per hour than during the rest of the day, on both weekdays and weekends (
p
< 0.001).
Conclusion
The number of alcohol advertisements aired at times when adolescents often watch TV is 2 to 3.2 times higher than that at other times of the day. Furthermore, despite the industry’s self-imposed regulations, some alcoholic beverages are still advertised. Therefore, other methods to protect children and adolescents from exposure to advertisements for alcoholic beverages should be investigated and implemented.
Why is the tea-room entrance, or nijiriguchi, so narrow? How did the practice of “passing the bowl,” or mawashinomi, come about? And what hidden meaning lies behind the ritual purification of hands ...and mouth, or chōzu? Chanoyu, the art of preparing tea, developed against a backdrop of social turmoil in late medieval Japan. Through the singular figure of Sen no Rikyū, it found expression as wabi-cha, or wabi tea, the foundation of Japanese tea culture today. Here, scholar and curator Kumakura Isao investigates the unique cultural value of tea. He examines its rituals and behaviors, elaborates its structure, spaces, and style, and delves into the history of everything from the tea whisk to the tea room itself. Drawing on folklore studies and performing-arts history, Kumakura develops a new perspective on Japan’s culture of tea.
Why is the tea-room entrance, or nijiriguchi, so narrow? How did the practice of “passing the bowl,” or mawashinomi, come about? And what hidden meaning lies behind the ritual purification of hands ...and mouth, or chōzu? Chanoyu, the art of preparing tea, developed against a backdrop of social turmoil in late medieval Japan. Through the singular figure of Sen no Rikyū, it found expression as wabi-cha, or wabi tea, the foundation of Japanese tea culture today. Here, scholar and curator Kumakura Isao investigates the unique cultural value of tea. He examines its rituals and behaviors, elaborates its structure, spaces, and style, and delves into the history of everything from the tea whisk to the tea room itself. Drawing on folklore studies and performing-arts history, Kumakura develops a new perspective on Japan’s culture of tea.
Kunu is a fermented non-alcoholic beverage consumed all over Nigeria. The drink is served as an alternative to alcohol due to its perceived extreme nourishing and therapeutic properties. Varieties of ...this beverage are determined mostly by the type of grain, the supplements, sensory additives used, and the process employed during its production. Dietary quality is paramount in nutritional well-being and a key factor in human overall health development. The nutritional quality of grains utilised for Kunu production makes the drink more appealing to a large growing population when compared to some other drinks. Some use Kunu drink as an infant weaning drink, thus serving as a priming beverage for infants due to its rich probiotic and nutritional properties. However, this beverage’s short shelf-life has limited its production scale. This review therefore elaborates succinctly on the diverse therapeutic nutritional properties of the Kunu beverage and the effect of additives and fermentation on the microbial dynamics during Kunu production, as well as the prospect of Kunu in diet diversification and priming for weaning infants.
An effervescent exploration of the global history and myriad symbolic meanings of carbonated beverages. More than eighty years before the invention of Coca-Cola, sweet carbonated drinks became ...popular around the world, provoking arguments remarkably similar to those they prompt today. Are they medicinally, morally, culturally, or nutritionally good or bad? Seemingly since their invention, they have been loved-and hated-for being cold or sweet or fizzy or stimulating. Many of their flavors are international: lemon and ginger were more popular than cola until about 1920. Some are local: tarragon in Russia, cucumber in New York, red bean in Japan, and chinotto (exceedingly bitter orange) in Italy. This book looks not only at how something made from water, sugar, and soda became big business, but also how it became deeply important to people-for fizzy drinks' symbolic meanings are far more complex than the water, gas, and sugar from which they are made.
Wort, derived from malt saccharification, contains a myriad of vital nutrients, such as polyphenols, flavonoids, and sugars. Beer, a time-honored libation originating from malt fermentation, graces ...the palate with its rich flavor and purported health benefits. Unfortunately, due to its high alcohol content, consuming beer is considered inappropriate for pregnant women and children. Hence, there is a need to develop a low-alcohol or alcohol-free fermented beverage derived from wort. This research utilized water kefir grains to produce a low-alcohol fermented beverage from wort and examined the effects of water kefir grains fermentation on various attributes of the wort, including physicochemical properties, organic acid composition, sensory characteristics, volatile compounds, and microbial diversity. Remarkably, after fermentation, a new type of low-alcohol or alcohol-free wort beverage is produced. Moreover, the fermentation process generated numerous volatile components that enhanced the sensory profile of the beverage. The findings presented in this study serve as a valuable guide for the development of innovative low-alcohol or non-alcohol fermented beverages from wort.
•The impact of water kefir grain fermentation on wort was studied.•Fermentation produces a new low-alcohol or alcohol-free wort beverage.•Fermentation increased the total flavonoid content in wort.•GC-MS and GC-IMS investigated flavor differences of wort.
