Although gastroesophageal damage is commonly induced by accidental drinking of a strong acid or alkali, damage due to the consumption of a vinegar beverage is not well known. We report a case of corrosive esophageal ulcer found in an adolescent consuming a vinegar drink daily. A 15-year-old male visited the emergency room presenting with hematemesis and severe epigastric pain. Multiple longitudinal ulcers, concurrent mucosal hemorrhage, and denuded mucosa were noted in the whole of the esophagus via an endoscopic examination. He had been drinking a vinegar beverage daily without sufficient dilution. The patient was treated with corticosteroid, antibiotic therapy, and mucosa protecting alginate medication and was asked to fast for a week. The follow-up endoscopy showed improvement of the esophageal injuries. Overall, continuous consumption of a vinegar beverage can result in acidic burns and destruction of the surface of the upper gastrointestinal tract. Therefore, vinegar beverages should be considered as corrosive agents.
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http://dx.doi.org/10.5946/ce.2019.066 | DOI Listing |
J Food Sci
January 2025
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.
Fermentation is crucial for inducing desirable flavor and aroma profiles in cocoa products. This research focused on identifying microbial strains isolated from spontaneous cocoa fermentation in Hainan through 16S and Internal Transcribed Spacer (ITS) sequencing. Pectinase activity was screened, and metabolic dynamics of sugars and organic acids were analyzed using high-performance liquid chromatography.
View Article and Find Full Text PDFMolecules
December 2024
Institute of Food Sciences, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.
The aim of this study was to investigate the effect of the addition of wild garlic leaves on the sensory quality, volatiles, color, and texture of sheep milk soft rennet-curd cheese. The sensory evaluation of color, appearance, texture, odor, and taste was performed using a 5-point scale. The intensity of selected taste and odor discriminants was also assessed.
View Article and Find Full Text PDFFood Sci Biotechnol
January 2025
Department of Food Biotechnology, Dong-A University, 37, Nakdong-Daero 550beon-gil, Sahagu, Busan, 49315 Republic of Korea.
Kiwi fermented beverages utilizing lactic acid bacteria exhibit a decrease in sugar content, pH and increase in total acidity. The maximum CFU is observed in 20% kiwi fermented beverages containing . For the most efficient fermentation conditions, 20% kiwi fermented beverages fermented at 24 h was selected for use in subsequent experiments.
View Article and Find Full Text PDFAnim Sci J
January 2025
Department of Food Science and Human Wellness, Rakuno Gakuen University, Ebetsu, Hokkaido, Japan.
We aimed to evaluate the volatile compounds profile in traditional airag samples collected from two regions, including Bulgan and Uvurkhangai provinces, whereas famous airag-making areas in Mongolia. The volatile compounds of airag were investigated by the GC-MS method. A total of 95 kinds of volatile compounds were detected, and these were classified into 6 different classes: 14 acids, 14 alcohols, 16 aldehydes, 19 esters, 9 ketones, and 23 aliphatic hydrocarbons.
View Article and Find Full Text PDFSci Rep
December 2024
College of Biological Sciences and Technology, YiLi Normal University, Yining, 835000, People's Republic of China.
Ice wine is produced from concentrated grape juice obtained by the natural freezing and pressing of grapes. The high sugar content of this juice has an impact on fermentation. To investigate the impact of the initial sugar concentration on the fermentation of ice wine, the initial sugar concentration of Vidal ice grape juice was adjusted to 370, 450, 500 and 550 g/L by the addition of glucose.
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