Search Results (41)

Background: Few trials have evaluated liquid chromatography–mass spectrometry (LC–MS)–standardized ready-to-drink formulations, and short-term responses of composite lipid–glucose indices under controlled intake remain unquantified. This study assessed 8-week changes in Atherogenic and triglyceride–glucose indices (AIP and TyG) after the consumption of a Hibiscus–inulin (HIB–INU) beverage and tested whether baseline risk modified these effects. Methods: A randomized, double-blind, placebo-controlled trial was conducted in adults aged 18–50 years with BMI ≥ 25 kg/m² (n = 100: 50 per group) who consumed a daily 60 mL Hibiscus–inulin shot or sensory-matched placebo for 8 weeks. The Hibiscus–inulin shot was LC–MS–standardized to ensure reproducible exposure; co-primary outcomes were AIP and TyG (pre-specified as exploratory), and secondary outcomes were mean arterial pressure (MAP) and pulse pressure (PP). ANCOVA adjusted for baseline, age, and sex was used to estimate between-group differences and to test for interactions by baseline risk. Results: Adjusted 8-week differences versus placebo were −0.09 for AIP (95% CI −0.15 to −0.03; p = 0.004) and −0.14 for TyG (−0.26 to −0.03; p = 0.020). MAP and PP showed no significant differences between the groups (p > 0.05). Effects were larger in high-risk baseline strata. Conclusions: A standardized hibiscus–inulin shot produced short-term improvements in composite lipid–glucose indices without hemodynamic change. Because minimal clinically important differences for AIP/TyG have not been established for short durations, these findings reflect analytical responsiveness rather than clinical benefits, supporting their exploratory use in short-term nutrition trials and cardiometabolic monitoring. Full article

In recent years, the rise in food allergies and intolerances, combined with the increasing consumer preference for healthier, plant-based alternatives to traditional dairy products, has driven the development of a diverse range of plant-based beverages. Among these, tree nut-based beverages, “ready-to-drink” products made from nuts such as almonds, hazelnuts, pistachios, walnuts, brazil nut, macadamia, cashew nut, coconut, pine nut, have gained significant popularity. This review offers a comprehensive analysis of the microbiological, nutritional, and sensory properties of tree nut-based beverages, highlighting their ability to deliver essential nutrients such as healthy fats, proteins, fiber, vitamins, and minerals. Additionally, these beverages provide a rich source of bioactive compounds (e.g., antioxidants, polyphenols) that can contribute to health benefits such as reducing oxidative stress, supporting cardiovascular health, and promoting overall well-being. The review also highlights the ability of different species of lactic acid bacteria to enhance flavour profiles and increase the bioavailability of certain bioactive compounds. Nevertheless, further research is essential to optimize the production methods, improve sensory characteristics, and address challenges related to cost, scalability, and consumer acceptance. Continued innovation in this area may position tree nut beverages as a key component of plant-based food models, contributing to the promotion of healthier eating patterns. Full article

This study, based on the Decomposed Theory of Planned Behavior (DTPB), constructs and validates a systematic model to explore the key drivers influencing consumers’ continuous usage intention of sustainable Ready-to-Drink (RTD) beverage packaging. The model includes perceived value and social normative paths, introducing perceived sustainability (PS) and perceived value fit (PVF) as moderators to reveal the role of contextual perceptions in green consumption decision-making. Empirical results show that all conventional path hypotheses (H1–H6) are supported. Among the moderating effect hypotheses, H7b, H9a, and H10c are not supported, while the rest hold. Theoretical implications include the following: Perceived Usefulness (PU) and Perceived Enjoyment (PE) significantly and positively influence consumer satisfaction (SA), consistent with the Expectation Confirmation Model (ECM). Both external influence (EI) and interpersonal influence (II) significantly enhance subjective norms (SN), aligning with TPB theory. Self-efficacy (SE) and facilitating conditions (FA) positively affect perceived behavioral control (PBC), consistent with the DTPB model. Satisfaction, subjective norms, and perceived behavioral control significantly predict continuous usage intention (UI), with satisfaction showing the strongest effect, highlighting the importance of positive initial experiences for green behavior continuation. Full article

Mycotoxins are toxic secondary metabolites produced by fungi that often contaminate food materials used in beer production, posing health risks to consumers. This study investigated the occurrence and levels of mycotoxins in commercial beers commercially available in São Paulo, Brazil, and assessed the estimated daily intake (EDI) of quantifiable mycotoxins. Sixty beer samples from different brands and compositions (barley malt, malt with corn, and malt with rice) were analyzed for deoxynivalenol (DON); aflatoxins (AFs) B₁, B₂, G₁, and G₂; ochratoxin A (OTA); T-2 toxin; fumonisins (F) (B₁ and B₂); and zearalenone (ZEN) using ultra-performance liquid chromatography coupled to tandem mass spectrometry. FB₁ was quantified in all samples, while DON, ZEN, OTA, AFB₁, and T-2 toxin were detected in 40, 65, 25, 20, and 10%, respectively. Mean levels of 2.38, 36.41, 0.19, 1.05, 0.78, and 0.47 ng/mL were observed for FB₁, DON, ZEN, OTA, AFB₁, and T-2 toxin, respectively. Mycotoxin co-occurrence was observed in 43 (71.7%) samples analyzed, with DON and FB₁ as the most frequent combination (20%). The EDI values of individual mycotoxins were generally below tolerable daily intakes established by international agencies. However, the co-occurrence of up to four different mycotoxins in beers warrants concern on the possible interactive toxic effects of mycotoxin mixtures and reinforces the necessity of specific regulations for ready-to-drink beverages in Brazil. Full article

Freezing is employed to preserve the quality of pomegranate juice (PJ) for producing nutritious ready-to-drink beverages. However, the aroma compounds of PJ undergo significant alterations post-freezing. This study aimed to examine the impacts of different freezing temperatures (−20 °C, −40 °C, and −80 °C) on the flavor profiles of PJ, using fresh PJ as a control. The quantitative descriptive sensory analysis (QDA) results showed that grassy, woody, and fruity attributes of PJ were notably diminished following the freezing treatment. In total, 34 volatiles were identified by gas chromatography–mass spectrometry (GC-MS), of which 14 were perceived by GC–olfactometry (GC-O). Together with orthogonal partial least squares–discriminant analysis (OPLS-DA) and OAV tests, five volatiles were determined as key differential markers, and three (hexanol, (Z)-3-hexen-1-ol and β-myrcene) were selected for further odorant addition experiments. The results verified that (Z)-3-hexen-1-ol was the primary odorant for enhancing the grassy and fruity notes of PJ, while hexanol and β-myrcene were crucial for enhancing grassy and woody attributes, respectively. Full article

Background: A diet high in added sugars has been linked to poor diet quality; however, little is known about specific sources of added sugars and their association with diet quality. Objective: This study examined associations between added sugars intake from specific food and beverage sources and diet quality, as indicated by the Healthy Eating Index (HEI) 2020 score, among the U.S. population. Methods: Data from eight consecutive 2-year cycles of the National Health and Nutrition Examination Survey (2003–2004 through 2017–2018) were pooled, and regression analysis was conducted to examine associations between total HEI-2020 score or HEI-2020 component scores and added sugars intake (% kcal) from key contributors: soft drinks, fruit drinks and coffee and tea; ready-to-eat cereals; flavored milk; sweet bakery products; and snack/meal bars. Results: A higher added sugars intake from soft drinks, fruit drinks and coffee and tea was associated with lower diet quality (lower total HEI score and lower scores on most of the HEI components) among both children and adults (p < 0.0001). In contrast, higher added sugars intakes from flavored milk (p < 0.0001) and snack/meals bars (p < 0.001) among children, and from sweet bakery products (p < 0.0001) among adults, were associated with higher diet quality. For all these associations, changes in the total HEI score across quintiles of added sugars intake were very small, ranging from 50.2 to 52.8 for children and 55.4 to 57.5 for adults, depending on the added sugars source. Conclusions: The nature of the relationship between added sugars intake and diet quality depends on the source of added sugars. While the small differences in diet quality may be of limited practical significance, our results suggest that the consideration of the different roles of various added sugars sources in the diet is warranted when developing dietary guidance. Full article

Plant-based foods can be an alternative to dairy products as a source of probiotic microorganisms, especially aimed at lactose-intolerant people. In this work, four new formulations based on the mixture of fruits and vegetables with the addition of a unique probiotic strain (Lactiplantibacillus pentosus LPG1) obtained from the olive industry were developed. Moreover, the nutritional profile, antioxidant activity, and organoleptic characteristics of the beverages produced were studied. The results showed that it is possible to reach an average probiotic count of 6.45 log₁₀ CFU/mL at 52 days of storage at 4 °C without the presence of Enterobacteriaceae, fungi/molds, or Staphylococcus, Listeria, or Salmonella spp. On the other hand, the beverages developed could be classified as high-value-added functional beverages due to their high antioxidant capacity of up to 33% DPPH inhibition, considerable total polyphenol content higher than 0.5 g gallic acid/L, and adequate nutritional composition. Additionally, sensory analysis via flash profile, acceptance, and affective test revealed that all probiotic beverages were appropriate in terms of odor, taste, and color, rendering them market ready to drink. Full article

Background: The Chinese beverage industry is experiencing rapid growth, particularly in the popularity of non-sugar sweetened beverages (NSSs) and ready-to-drink beverages (RSBs). This study aimed to assess current consumption patterns and determinants of various beverage types among retail visitors. Methods: A total of 44 observation points, including 22 supermarkets and 22 convenience stores, were randomly selected across Shanghai. At each location, at least 100 individuals were recruited to participate. Data were collected using an electronic self-administered questionnaire. Results: The consumption rates of total beverages, sugar-sweetened beverages, NSSs, and RSBs were 57.70%, 56.94%, 19.60%, and 29.50%, respectively; the median consumption amounts among the drinking population were 162.57 mL/day, 137.98 mL/day, 32.85 mL/day, and 32.85 mL/day, respectively. The consumption proportions of NSSs and RSBs ranked 2nd and 3rd. The multifactorial analyses showed that people aged 6–18 years consumed more beverages (p < 0.05). Males were more likely to consume sugar-sweetened beverages and NSSs, but females were more likely to consume RSBs (p < 0.05). Higher educated people and bachelors were more likely to consume beverages (p < 0.05). Conclusions: The emerging beverage categories, NSSs and RSBs, warrant attention due to their significant consumption rates. Tailored intervention strategies should be considered for demographic groups varying by age, gender, and educational attainment. Full article

Whey, a large by-product of cheese manufacturing, is nutritionally valuable, mainly because of its whey proteins. Beetroot juice, purple–red in colour, has numerous benefits for human health; if used as an ingredient in a whey-based RTD beverage, it could mask whey’s less pleasant organoleptic characteristics. This research aimed to develop such a beverage by mixing whey with beetroot juice in a ratio that would yield a nutritionally valuable product with acceptable sensory characteristics. To this end, three RTD beverage formulations, prepared with beetroot juice and whey in different ratios (10:90, 15:85, and 20:80 v/v), were subjected to sensory analysis. The one with a 20:80 v/v ratio of beetroot juice and whey was found to be preferred by consumers, registering the highest overall score (7.8). Next, this formula was prepared with (RTD20:80a) and without citric acid (RTD20:80a) and analysed physiochemically and microbiologically. RTD20:80a was also sensory tested and proved to be the optimum one (with an overall score of 8.1); it showed a content of 1.18 g/100 mL fat, 1.07 g/100 mL protein, 0.56 g/100 mL ash, 9.90 g/100 mL carbohydrate, total soluble solids of 11.69 °Brix, an energy value of 54.44 kcal/100 mL, titratable acidity of 0.77% lactic acid, pH of 3.75, content of 1.16 mg/mL betacyanins, 0.86 mg/mL betaxanthins, and 0.36 mg GAE/mL total phenolics. Based on the microbiological results, RTD20:80a revealed a shelf-life of 14 days. By producing this beverage, a dairy plant could reduce its whey-related losses while increasing its profitability through selling it. Full article

Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities. Full article

Frequently consuming processed and ready-to-eat (RTE) foods is regarded as unhealthy, but evidence on the relationships with circulating metabolic parameters is lacking. Japanese residents of a metropolitan area, 20 to 50 years of age, were studied in terms of anthropometric and biochemical parameters, including circulating trans fat and serum phospholipid fatty acid levels. Processed foods, except drinks and dairy items, were categorized according to requirements for additional ingredients and cooking before eating. Processed and RTE foods were divided according to fat and/or oil content into non-fatty or fatty foods. The participants were grouped into tertiles based on the energy percent (En%) derived from fatty-RTE foods. Fatty-RTE En% showed negative associations with fish, soybean and soybean products, dairy, eggs, vegetables, seaweed/mushrooms/konjac, fruit and non-oily seasonings reflecting lower dietary fiber, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and mineral and vitamin intakes, while the associations with fat/oil, confectionaries, and sweet beverages were positive. Fatty-RTE En% consumption was positively associated with alkaline phosphatase, leucine aminopeptidase, direct bilirubin, elaidic acid, and C18:2 but inversely associated with HDL cholesterol, C15:0, C17:0, EPA, and DHA. A higher fatty-RTE food intake was suggested to contribute to unbalanced nutrient intakes, as reflected in lipid metabolic parameters. Further large-scale studies are needed to evaluate the quality and impacts of RTE foods. Full article

The effects of high-pressure processing (HPP) (450 MPa/600 MPa/3 min) on the carotenoid and vitamin E contents of smoothies made from strawberry, orange juice, banana and apple, and the same smoothies enriched with dietary fiber from discarded carrots were compared. The contents and bioaccessibilities of these compounds were also evaluated over the course of 28 days at 4 °C. The application of HPP in the formulations significantly increased the contents of β-cryptoxanthin, α-carotene and β-carotene and retained the contents of lutein, zeaxanthin and vitamin E compared to untreated samples. A decreasing trend in the content of each compound was observed with an increase in storage time. The application of HPP initially led to reductions in the bioaccessibility of individual compounds. However, overall, during storage, there was an increase in bioaccessibility. This suggests that HPP influences cell structure, favoring compound release and micelle formation. HPP is a sustainable method that preserves or enhances carotenoid extractability in ready-to-drink fruit beverages. Furthermore, the incorporation of dietary fiber from carrot processing discards supports circular economy practices and enhances the health potential of the product. Full article

Adequate intake of mineral nutrients and amino acids is essential for nutrition in the Western diet, where deficiencies of minerals such as Zn, Fe, and good quality proteins are highly prevalent in vulnerable populations in Latin America and the Caribbean (LAC). The aim of the present study was to evaluate the mineral and amino acid content of Kurugua (KWF) wholemeal flour and a derived product (9% K w/v, 0.8% chia oil (w/v), and 1% sweetener v/v). Proteins were analyzed by Microkjeldhal, minerals Na, K, P, Ca, Mg, Zn, Cu, Mn, and Fe by AOAC, and amino acid profile by HPLC-DAD methods. KWF presented a high content of Mg and Zn (207.63 ± 5.27 and 15.76 ± 0.04 mg/100 g, respectively). A KWF-based drink provides 5.05 mg Zn/100 g, equivalent to 46% of the recommended daily intake (RDI) in a 200 mL serving of the beverage. Amino acids (glutamic acid + glutamine) and (aspartic acid + asparagine) were the most abundant in KWF (112.2 and 245 mg of aa/g protein, respectively), with 18.0% of total protein. A serving of KWF-based drink contains about 3.02 g of protein and the essential amino acids Hys, Val, Met, Phe, Ile, Leu, and Lys (31.6, 213, 198, 89.3, 186, 3.7, and 194.3 mg AA/200 mL, respectively). The ready-to-drink Kurugua drink takes full advantage of the wholemeal flour of an indigenous fruit such as Kurugua, providing a source of zinc and an adequate amount of essential amino acids and expanding the supply of healthy products within the framework of food safety. Full article

Matcha is a powdered green tea obtained from the Camellia sinensis L. plant intended for both “hot” and “cold” consumption. It is a rich source of bioactive ingredients, thanks to which it has strong antioxidant properties. In this research, an organoleptic evaluation was carried out, and the physical characteristics (i.e., instrumental color measurement (L*a*b*), water activity, water solubility index (WSI), water holding capacity (WHC) of 10 powdered Matcha green teas, and in the 2.5% Matcha water solutions, pH, °Brix and osmolality were tested. Also, the content of phenolic ingredients, i.e., selected phenolic acids, flavonoids and total polyphenols, was assessed. The content of chlorophyll, vitamin C and antioxidant potential were also examined. Matcha M-4 was used to design two functional model beverages, in the form of ready-to-use powdered drinks, consisting of Matcha green tea, protein preparations, inulin, maltodextrin and sugar. The obtained powdered drink, when dissolved in the preferred liquid (water, milk, juice), is regenerative, high-protein and rich in bioactive ingredients from the Matcha drink, with prebiotic properties derived from the added inulin. The beverage is also characterized by low osmolality. It can be recommended as a regenerating beverage for a wide group of consumers, athletes and people with deficiencies, among others protein, and elderly people, as well as in the prevention and supportive treatment of bone and joint tissue diseases. Full article

In January 2022, dried coffee cherries from Coffea arabica L. and Coffea canephora Pierre ex A. Froehner, commonly called cascara, were finally authorized as a Traditional Food from a Third Country and were added to the Union List of Authorized Novel Foods. Coffee fruit cascara is rich in nutrients and bioactive compounds with health-promoting properties. It is proposed that coffee fruit cascara is used for the preparation of infusions, hot beverages, and non-alcoholic, ready-to-drink beverages. Moving forward, the beverage industry will be able to upcycle this material that has been wasted and undervalued in the past. In addition to its use as a beverage, coffee fruit cascara has the potential to be consumed by humans in many ways before it is used for animal feed, compost, energy production, or incineration, which are less preferable revalorization options according to the Food Waste Hierarchy Pyramid proposed by the Food and Agriculture Organization (FAO). It is said that if you want to change the world, you should start with coffee. Therefore, the current research focuses on the valorization of coffee fruit cascara to contribute to the sustainability of the coffee industry and to achieve the Sustainable Development Goals. Full article