Controlling the composition of commercial beverages is critical for quality control. Rapid on-line measurements would allow optimization in real time. We have developed a methodology to monitor the volume fraction of ethanol and the carbohydrate concentrations in liquid mixtures using ultrasound frequency analysis. Characteristic distortion to ultrasound waves propagating through liquids is induced by the specific chemical composition of the mixture. The distortion induced by the hydrogen bonding between water, ethanol, and sucrose can be monitored in the frequency domain using 5 MHz wideband ultrasonic transducers. Multilinear regression was used to quantify both ethanol and sucrose over a wide range of concentrations with correlation coefficients (r(2)) greater than 0.98. Calibrations based on prepared solutions were then used to estimate the ethanol volume and carbohydrate concentration in 22 commercial beverages ranging from sodas to distilled alcohols. Results indicate that the ethanol and carbohydrates could be estimated with a 3.18% and 0.032 g/mL error, respectively. Further, by focusing the analysis over a limited range, the error could be reduced to 0.81% ethanol. This technique demonstrates a strong potential for rapid, in situ monitoring of beverage production, which excludes sample extraction and pretreatment.
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http://dx.doi.org/10.1016/j.talanta.2011.09.032 | DOI Listing |
Front Nutr
January 2025
Department of Endocrinology, First Hospital of Shanxi Medical University, Taiyuan, China.
Background: The 2021 Global Burden of Disease (GBD) study shows a continuous increase in the burden of chronic kidney disease due to diabetes mellitus type 2 (CKD-T2DM) from 1990 to 2021. This study examines the influence of dietary risk factors across various populations and socioeconomic groups.
Methods: Utilizing the 2021 GBD data, we analyzed age-standardized CKD-T2DM metrics-including mortality, disability-adjusted life years (DALY), and age-standardized rates (ASR)-stratified by age, gender, and region.
Int J Biol Macromol
January 2025
Institute of Spice and Beverage Research, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Hainan 571533, China; Sanya Research Academy, Chinese Academy of Tropical Agriculture Science, Sanya 572019, China. Electronic address:
Starch-based foods are the most common foods in the daily diets. However, starch-based foods are prone to starch retrogradation, resulting in texture hardening, taste deterioration and nutrient loss. This paper reviewed the mechanisms and the influencing factors of starch retrogradation in starch-based foods, and the strategies to mitigate it.
View Article and Find Full Text PDFFront Immunol
January 2025
Laboratorio de Pediatria Clinica (LIM36), Hospital das Clinicas HCFMUSP, Faculdade de Medicina, Universidade de Sao Paulo, Sao Paulo, Brazil.
Introduction: Chemokines and their receptors are essential for leukocyte migration to several tissues, including human milk. Here, we evaluated the homing of T and B lymphocyte subsets to breast milk in response to ongoing respiratory infections in the nursing infant.
Methods: Blood and mature milk were collected from healthy mothers of nurslings with respiratory infections (Group I) and from healthy mothers of healthy nurslings (Group C).
J Food Sci Technol
January 2025
Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India.
Unlabelled: The potential of (), an underutilized plant rich in medicinal and nutritional value, for producing ready-to-serve (RTS) beverages was explored. The research investigated commercial processing techniques for extracting fruit juice and the impact of stabilizers such as pectin (low and high), xanthan gum, and sodium alginate on beverage quality. Sodium alginate, chosen for its sedimentation rate and sensory acceptability, was further optimized in RTS formulations.
View Article and Find Full Text PDFMicroorganisms
December 2024
Research Group of Traditional Food, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, Republic of Korea.
Yeast formulations such as dry yeast are essential for supplying microbial starters to the alcoholic beverage industry. In Korea, the expensive freeze-drying method is used to manufacture brewer's dry yeast, and therefore an economical process such as fluidized bed drying is needed. In the dry yeast manufacturing process, the medium and drying conditions are key factors that determine its quality and manufacturing cost.
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