Search Results (105)

Background: Energy drinks (EDs) are non-alcoholic, functional beverages sold worldwide in more than 165 countries. These products are very popular and often consumed by children, teenagers, and young adults to improve physical performance, reduce drowsiness, and improve memory and concentration with increased intellectual effort. However, their consumption is associated with an increased risk of various health consequences. Objectives: The purpose of this non-systematic review was to discuss the components of EDs and their effects, summarize the AEs reported in the literature associated with the consumption of EDs, and briefly characterize the possible ED-related drug interactions. Methods: Scientific evidence was extracted by searching the databases PubMed and Google Scholar. In addition, the reference lists of the retrieved papers were reviewed and cross-referenced to reveal additional relevant scientific evidence. Results: The most common ingredients in EDs are caffeine, taurine, glucuronolactone, B vitamins, the vitamin-like compound inositol, and sweeteners (sugar, fructose, glucose–fructose syrup or artificial sweeteners). Although it is difficult to conclusively prove a cause-and-effect relationship between the consumption of EDs and the observed pathophysiological abnormalities, most scientific evidence (mostly clinical case reports) indicates that both occasional and especially chronic use of EDs is associated with the occurrence of numerous adverse effects (AEs). Among these, the best documented AEs are those on the cardiovascular system. It should also be noted that the components of EDs (primarily caffeine) may have drug interactions; therefore, EDs may be an important factor influencing the safety of pharmacotherapy in patients consuming EDs. Conclusions: Consuming energy drinks lead to various health problems and may interfere with pharmacotherapy due to the potential development of drug interactions. Due to the widespread availability of EDs, their suggestive advertising aimed at the youngest customers, and ambiguous regulations, new legislative policies are required to limit the widespread consumption of such products and their negative health effects. Full article

Background: Enhanced Recovery After Surgery (ERAS) guidelines recommend preoperative carbohydrate loading; however, local hospitals often use syrup concentrate sweet drinks rather than specialized carbohydrate formulations. We compared gastric emptying, glycemic response, and fasting discomfort of a novel carbohydrate drink versus syrup concentrate sweet drinks. Methods: In this pilot randomized, crossover trial at Prince of Songkla University Hospital, Thailand, 16 healthy volunteers received three interventions with a 1-week washout period: novel carbohydrate drink 400 mL (C400), novel carbohydrate drink 250 mL (C250), and syrup sweet drink 250 mL (SYR). The primary outcome was gastric antral cross-sectional area (CSA) measured using ultrasonography at baseline, 10, 60, 120, and 180 min post-ingestion. Secondary outcomes included glycemic response and visual analog scales for thirst and hunger. Results: All drinks showed comparable gastric CSA, peaking at 10 min (5.5–6.5 cm², p < 0.01) and returning to baseline by 120 min. Novel carbohydrate drinks produced higher glucose peaks at 60 min (C400: 147.4 mg/dL [28.0]; C250: 148.7 mg/dL [21.7]) than SYR (123.1 mg/dL [22.4], p = 0.006) with sustained elevation through 120 min. All drinks similarly reduced thirst and mouth dryness scores at 60 min (p < 0.05), though hunger increased progressively after 120 min across all groups. Conclusions: Both 400 mL and 250 mL volumes of novel carbohydrate drinks demonstrated safe gastric emptying profiles comparable to syrup concentrate sweet drinks while providing more sustained glycemic responses. Full article

Maesil (Prunus mume) syrup is the most common form of maesil consumption in Korea; however, its production generates large quantities of by-products. This study aimed to develop a functional probiotic beverage through the lactic acid fermentation of maesil syrup by-products (MSBs). To optimize fermentation, eight strains of Lactiplantibacillus plantarum were tested, and KFOM 0042 was selected based on its superior acid production in MSBs. The effects of MSB concentration (5%, 10%, 15%, or 20%), pH levels (3, 4, or 5), and sugar type (none, glucose, fructose, or sucrose) were evaluated. The optimal conditions were found to be 20% MSB at pH 4 or 5, either without added sugar or with sucrose. After fermenting under these conditions for 4 days, the probiotic beverages were stored at 4 °C for 30 days to assess stability. All formulations maintained LAB counts above 7 log CFU/mL for 18 days, but only the beverage with sucrose sustained these levels for 25 days. Additionally, antioxidant activity, total polyphenol, and flavonoid content increased post-fermentation, with the highest lactic acid levels observed at pH 5. Overall, this study presents a novel strategy for upcycling MSB into a probiotic beverage with enhanced functional and microbial stability. Full article

Background/Objectives: Hepatic steatosis, characterized by abnormal fat accumulation in the liver, is a major health concern with limited effective treatments. Goat milk whey proteins have demonstrated various therapeutic benefits. This study aimed to evaluate the hepatoprotective effects of goat whey protein hydrolysate (GWPH) on high-fructose corn syrup (HFCS)-induced hepatic steatosis in a murine model. Methods: The GWPH was prepared through enzymatic hydrolysis using Alcalase^® and divided into fractions: GWPH03 (<3 kDa), GWPH0310 (3–10 kDa), GWPH1030 (10–30 kDa), and GWPH30 (>30 kDa). These fractions were administered to respective GWPH treatment groups at 200 mg/kg b.w/day via intragastric gavage for 8 weeks, with HFCS provided to all groups except the Naïve group. After dietary intervention, an oral glucose tolerance test (OGTT) was performed, and the mice were then sacrificed for further analysis. Results: Our results demonstrate that GWPH mitigates HFCS-induced hepatic steatosis, reduces body weight gain, improves glucose homeostasis, alleviates liver injury, and regulates hepatic lipid metabolism. Notably, GWPH treatment significantly suppressed hepatic fatty acid synthase (FASN) expressions, indicating reduced de novo lipogenesis (DNL). Molecular docking of the identified peptides from GWPH—particularly PFNVYNVV, which showed strong binding affinity for KHK—suggests that it has potential as a competitive inhibitor of fructose metabolism. Conclusions: Collectively, our findings suggest that GWPH and its derived peptides could be promising candidates for managing hepatic steatosis and related metabolic abnormalities. Full article

Grapes are commonly processed into shelf-stable products such as raisins, wine, juice, and syrup-canned syrup goods. During processing, byproducts like skins and seeds are generated, which contain bioactive compounds including polysaccharides and polyphenols that exhibit diverse biological activities. The objective of this work was to thoroughly evaluate the impact of ultrasound technology on both the extraction efficiency and in vitro hypoglycemic activity of the polysaccharides derived from grape skin. The isolation and purification of the polysaccharides were carried out using chromatographic column techniques, and the monosaccharide components were determined through HPLC. The hypoglycemic activity of the polysaccharides from grape skin in vitro was analyzed in vitro considering their inhibitory effects on α-amylase and α-glucosidase. The polysaccharides from grape skins were extracted via an ultrasound-assisted methodology (under the following conditions: 50 °C, 50 min, 20 mL/g ratio, and 210 W), resulting in an 11.82% extraction yield of GSPs. Monosaccharide constituent analysis revealed that GSP-1-1 consisted of galacturonic acid, arabinose, rhamnose, galactose, glucose, glucuronic acid, mannose, and xylose in a molar ratio of 40.26:26.99:13.58:12.2:2.24:1.97:1.63:1.42. In vitro evaluations indicated that both GSP and GSP-1-1 exhibited notable suppression of α-amylase and α-glucosidase activities, two key enzymes in carbohydrate digestion. This dual inhibitory action positions these compounds as potential therapeutic agents for blood glucose management strategies. This work provides a new direction for addressing the byproducts of the grape canning industry and also offers a theoretical basis for the development of functional grape products. Full article

Background/Objectives: Rare sugars, which naturally exist in small quantities, have gained attention as next-generation functional sugars due to their sweetness and low calorie content. Some of them have already been commercialized. Rare sugar-containing syrups, produced through alkaline isomerization of high-fructose corn syrup, are effective in preventing obesity and type 2 diabetes. However, the mechanisms underlying these effects remain incompletely understood. Recently, D-allulose has been found to improve hyperphagic obesity by stimulating the secretion of the intestinal hormone glucagon-like peptide-1 (GLP-1). The present study aimed to determine the comparative effects of aldohexoses (D-glucose, D-allose) and ketohexoses (D-fructose, D-allulose, D-tagatose, D-sorbose) on GLP-1 secretion and food intake in male mice. Method and Results: Single peroral administration of four ketohexoses at 1 and 3 g/kg, but not aldohexoses at 1 and 3 g/kg, significantly increased plasma GLP-1 concentrations with comparable efficacy. Moreover, these ketohexoses at 1 g/kg suppressed food intake in the short term, an effect blunted by GLP-1 receptor antagonism. In contrast, zero-calorie D-allose at 3 g/kg suppressed feeding without raising plasma GLP-1 levels. Conclusions: These results demonstrate that D-allulose, D-tagatose, and D-sorbose, which are low-calorie rare sugars classified as ketohexoses, suppress food intake through promoting GLP-1 secretion, showing their potential to prevent and/or ameliorate type 2 diabetes, obesity and related diseases. Full article

An upward trend has been observed in recent years in which consumers are actively more conscious about finding healthier food alternatives to purchase. Based on the constantly increasing demands of the diabetes food market, a new product of canned peach halves was designed at the Laboratory of Technology & Food Quality & Food Safety of the University of Thessaly through the substitution of sugar with sweetening agents coming from the Stevia plant and Agave syrup. For the production process of the samples the ingredients were carefully selected. Then, the recipes were designed along with the determination of the all the parameters that should be taken into account according to the thermal processing of previous studies. After the completion of the production process, the samples were stored in a dark and cold environment for a 6-month period. Subsequently, the samples were analyzed before and after simulated digestion (INFOGEST protocol) to determine their nutritional characteristics and their microbiological safety. The samples were then given to consumers to test the organoleptic characteristics of the new products. The results of the microbiological, nutritional, organoleptic, and meal tests were analyzed in order to assess the quality of samples. The canned peaches with Stevia had higher bio-availability and liking scores, and resulted in lower post-prandial glucose levels. Full article

The production of functional candies has garnered significant attention due to the growing consumer demand for healthier confectionery options. This study investigates the production of functional jelly gum by replacing table sugar and glucose syrup with honey and blueberry concentrate. Various formulations were developed and tested for phenolic and flavonoid content, antioxidant activity, textural properties, and consumer acceptance. Results showed that the addition of functional ingredients increased the phenolic and flavonoid content compared to the control. The modified jelly gums exhibited strong antioxidant activities, as evidenced by the DPPH assay, with significant differences (p < 0.05) from the control. The DPPH radical scavenging activity correlated strongly with phenolic content (R² = 0.88) and flavonoid content (R² = 0.89). Reducing power ranged from 32.31% to 78.45%, with the T5 sample (containing 30 g honey and 60 g blueberry concentrate) showing the highest activity. The reducing power of all treatments correlated significantly with flavonoid content (R² = 0.75) and phenolic content (R² = 0.83). Sensory analysis revealed that the T4 sample (containing 30 g of honey and 30 g of blueberry concentrate) was the most favorably received by consumers. These findings highlight the potential of using natural ingredients to develop healthier confectionery products that meet consumer demand for confectionery that is both nutritious and appealing. Full article

Background/Objectives: The effects of sweetened and unsweetened high β-glucan whole grain barley on postprandial blood glucose response in normoglycemic human subjects were evaluated in a randomized, controlled, crossover clinical trial. Methods: Sixteen healthy, over-night fasted participants were studied on four or eight separate occasions. Participants consumed an unsweetened preload condition (n = 16): white glutinous rice (WR; 0 g β-glucan), low β-glucan barley (LB; ~4 g), medium β-glucan barley (MB; ~5 g), or high β-glucan barley (HB; ~6 g); or a sweetened condition with high fructose corn syrup (HFCS; n = 8): WR + 50 g HFCS, LB + 50 g HFCS, MB + 50 g HFCS, or HB + 50 g HFCS. After consuming the preload as a breakfast food, participants self-administered blood glucose tests every 15 min for four hours. Results: In both sweetened and unsweetened conditions, higher β-glucan content was associated with lower blood glucose peak response and incremental area under the curve estimates (iAUC). In comparison to the unsweetened conditions, the sweetened conditions resulted in less prominent decreases in mean blood glucose response and iAUC blood glucose as β-glucan content increased. Conclusions: By attenuating postprandial glycemic response, high β-glucan whole grain barley foods could play a role in helping to control blood glucose. Full article

Marshmallow candy is a well-known sugar-based confection that is widely consumed among different population groups. However, its high sugar contents and low nutritive value might lead to adverse health outcomes. This study, therefore, aimed to develop optimal formulations for functional marshmallow candy using honey, aqueous hibiscus extract, cow’s milk, and strawberry concentrates with partial replacement of table sugar and glucose syrup. In this regard, six different formulations (F1–F6) were developed, varying in the ratios of key ingredients, such as F1 formulated with honey (9%), sucrose (35%), glucose syrup (33%), milk (4%), and hibiscus extract (1%); F2 containing honey (10%), sucrose (30%), glucose syrup (25%), milk (4%), hibiscus extract (1%), and strawberry concentrate (13%); F3 with honey (15%), sucrose (25%), glucose syrup (20%), milk (4%), hibiscus extract (1%), and strawberry concentrate (16%); F4 formulated with honey (20%), sucrose (20%), glucose syrup (15%), milk (4%), hibiscus extract (1%), and strawberry concentrate (24%); F5 containing honey (30%), sucrose (20%), glucose syrup (5%), milk (4%), hibiscus extract (1%), and strawberry concentrate (24%); and F6 developed with honey (10%), sucrose (30%), glucose syrup (25%), and strawberry concentrate (16%) without milk or Hibiscus extract. These formulations were evaluated for total phenolic content, total flavonoid content, DPPH radical scavenging activity, and textural and sensory characteristics. The results show that all formulations containing functional ingredients had significantly higher total phenolic and flavonoid contents, along with stronger antioxidant activities in a dose-dependent manner compared to the control. Among the formulations, F5 exhibited the highest phenolic and flavonoids contents (89.8 mg GAE/100 g and 1.62 mg RE/100 g, respectively) and reducing power activity (197.8% equivalent to 30 µg vitamin C). Additionally, F3 and F4 showed the strongest DPPH scavenging activity, with IC₅₀ values of 8.0 and 5.1 mg/mL, respectively. In terms of texture, the hardness of all formulations was comparable to the control, except for F1 and F6. The results for sensory analysis show that all modified marshmallows received higher consumer acceptance in overall liking, appearance, softness, elasticity, lightness, and flavor compared to the control. Overall, this study shows that the use of functional ingredients significantly enhanced the total phenolic and flavonoid content and improved antioxidant activities in marshmallow production. This functional candy can provide nutrient-rich health-promoting ingredients for consumers. Full article

Dry-fermented sausages are appreciated all over the world for their sensory characteristics. Carbohydrates (sugars) are added during the production process, the type and quantity of which directly affect the quality of this product. However, there are few data on the role of sugars on instrumental and sensory parameters of sausages derived from Iberian pork. The objective was to determine the effect of different carbohydrate formulas during the ripening time on the quality of dry-fermented Iberian pork sausages. Five batches were formulated with different combinations and concentrations of carbohydrates (dextrose, dextrin and glucose syrup), making 16 sausages per batch on which to perform repeated measurements throughout the ripening process. Physicochemical characteristics, instrumental colour, textural parameters and sensory attributes were analysed. The C− batch (without any carbohydrate addition) showed unstable pH evolution and high b* values throughout the ripening process and the lowest instrumental texture values (for hardness, springiness and chewiness). The D10d5 batch also presented an unstable pH evolution but low a* values, and it was the highest rated by consumers for sensory texture attributes. This batch, made with dextrose (in higher proportion) and dextrin, differed from the other Iberian pork sausages, suggesting that this carbohydrate formula may be more appreciated by Mediterranean consumers. Full article

Background/Objectives: Hormonal changes throughout a woman’s life cycle significantly affect serum lipid levels. Alterations in the serum lipid profile can increase the risk of cardiovascular diseases (CVDs). Additionally, nutrition and dietary habits are crucial for managing dyslipidemia. The current study evaluated the association between dietary habits and plasma lipid profiles among perimenopausal women in Latvia. Methods: The randomized clinical trial involved perimenopausal women (n = 61) aged 49 ± 3 years with moderately high low-density lipoprotein cholesterol (LDL-C) levels of 3.61 ± 0.30 mmol L⁻¹. A series of questionnaires were completed, including a questionnaire on the subject’s demographic, anthropometric, lifestyle, health, physical activity, and dietary factors, a 24 h food diary, a 72 h food diary, and a food-frequency questionnaire (FFQ). Blood testing was conducted for all participants, which included total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), triglycerides (TG), alanine aminotransferase (ALAT), and glucose level analyses. Results: The consumption of refined sugar, honey, syrup, and jam demonstrated a strong positive association with higher levels of remnant cholesterol (β = 0.462, p ≤ 0.05) and non-high-density lipoprotein cholesterol (non-HDL-C) (β = 0.395, p ≤ 0.05). Similarly, the consumption of fruit juices is associated with increased LDL-C (β = 0.303, p ≤ 0.05) and non-HDL-C (β = 0.285, p ≤ 0.05). Conversely, higher meat and poultry consumption negatively correlates with TC levels (β = −0.290, p ≤ 0.05). Conclusions: This underscores the need for further examination to understand the impact of dietary habits on lipid profile. Full article

Background/Objectives: There is controversy about the health risks of sugary diets. A recent study reported that chronic consumption of 11% sugar solutions improved glycemic control in lean mice. Based on this finding, we hypothesized that chronic consumption of the same 11% sugar solutions would also improve glycemic control in metabolically deranged mice. Methods: We exposed mice to a high-fat/high-sugar diet for 12 weeks. Then, we switched the mice to a control (i.e., standard chow) or one of four experimental diets for 8 weeks. The experimental diets contained standard chow plus an 11% solution of glucose or high-fructose syrup. The sugar syrups were derived from corn or cellulose. We included the cellulosic syrups because they contain polyphenols, which are thought to promote glycemic control. We measured body weight, adiposity, glucose tolerance, insulinemia, insulin sensitivity, body composition, and avidity for sweeteners. Results: Mice switched to the control diet lost weight, whereas mice switched to the experimental diets remained obese and hyperinsulinemic. Thus, the experimental diets did not cause the mice to regain normal metabolic health. Nevertheless, we observed (i) improvements in glucose tolerance in mice on both the control and experimental diets; (ii) reduced insulinemia and enhanced insulin sensitivity in mice offered the cellulosic syrups; (iii) elevations in cephalic-phase insulin responses in mice on the experimental diets; and (iv) increased avidity for sweeteners in mice on the control but not the experimental diets. Conclusions: Switching metabolically deranged mice to the experimental diets, particularly those with cellulosic sugars, improved glucose tolerance and insulin sensitivity. Full article

Seed film-coatings used for seed treatment often contain microplastics which must be replaced. The objective of this study is to analyze the influence of substitutes (maltodextrin, waxy maize glucose syrup (WMGS), methylcellulose, tragacanth gum (TG), arabic gum (AG), polyvinyl alcohol (PVA), ethoxylated rapeseed oil (ERO)), and xanthan gum as a thickener on the stability of a seed film-coating via Static Multiple Light Scattering (SMLS) technology. The results demonstrate that the incorporation of each polymer results in an increase in the quantity of particles migrating from the supernatant phase, but a concomitant decrease in their sedimentation rate and in the thickness of the supernatant phase (e_c). Furthermore, the redispersion capacity (C_d) of the particles in the seed film-coating is also decreased after the introduction of each polymer, potentially due to their adsorption to the particles. The impact of the thickener is contingent upon the specific polymer employed. Its incorporation reduces the number of particles migrating from the supernatant phase and their sedimentation rate for all of the polymers studied except AG and ERO. However, it reduces e_c for all seed film-coatings. Depending on the substitutes, thickener incorporation either improves (WMGS, maltodextrin, AG) or deteriorates (TG, PVA, ERO) C_d. The formulation containing tragacanth gum shows a redispersing capacity with C_d ≤ 1. This study introduces a novel analytical criterion, the redispersion capacity C_d, which can be employed to characterize dispersed systems. Full article

Climate change significantly affects honey bee populations and their access to natural food sources, demanding alternative economic feed sources. Longan stands out as the most important fruit crop in Southeast Asia, but with a surplus of low-grade fruit that is not suitable for the market. This study investigates the potential of longan syrup as an alternative carbohydrate source for honey bees by measuring sugar composition, phytochemical profiles, feed, and survival, as well as the resulting gut microbial changes. Processed longan syrup contains 8.2, 85.1, and 33.1 mg/g of sucrose, glucose, and fructose. Total phenolic and flavonoid contents were 24.94 and 129.78 mg/g, respectively, showing a 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical inhibition rate of 26.78% and an 87.82% antiradical activity rate via 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). In vitro supplementation studies indicated that survival was highest in the 50% w/v sucrose syrup condition (control), followed by honey bees fed with 10%, 20%, and 30% longan syrup concentrations, respectively. Analyses of honey bee gut microbiomes revealed that longan syrup supplementation increased fermentative microorganisms such as Lactobacillus and Fructobacillus, which are beneficial for honey bees’ health. Even though the addition of higher amounts of longan syrup would not be recommended, a 10% addition would be beneficial to honey bees’ health through the modulation of gut microbiomes, demonstrating its potential as a dietary supplement that is a cost-effective and sustainable alternative to sugar syrup during shortages of natural carbohydrate sources. Full article