Acidity and Sugar Content of Commercial Alcoholic Beverages

Abstract Objective: To assess trends in relative availability, sugar content and serve size of ready-to-drink non-alcoholic beverages available for sale in supermarkets from 2013 to 2019. Design: Repeat cross-sectional surveys. Data on single-serve beverages to be consumed in one sitting were obtained from an updated brand-specific food composition database. Trends in beverages availability and proportions with serve size ≤ 250 ml were assessed by χ2 tests. Sugar content trends were examined using linear regressions. The proportion of beverages exceeding the sugar threshold of the United Kingdom Soft Drinks Industry Levy (SDIL) was assessed. Setting: New Zealand. Results: From 2013 to 2019, there was (i) an increase in the availability of sugar-free/low-sugar beverages (n 25 (8·4 %) to n 75 (19·1 %); P < 0·001) and craft sugar-sweetened soft drinks (n 11 (3·7 %) to n 36 (9·2 %); P < 0·001), and a decrease in availability of fruit/vegetable juices/drinks (n 94 (31·8 %) to n 75 (19·4 %); P < 0·001); (ii) small decreases in sugar content (mean g/100 ml) of sugar-sweetened soft drinks (3·03; 95 % CI 3·77, 2·29); fruit/vegetable juices/drinks (1·08; 95 % CI 2·14, 0·01) and energy drinks (0·98; 95 % CI 1·63, 0·32) and (iii) slight reduction in the proportion of beverages with serve size ≤ 250 ml (21·6 to 18·9 %; P < 0·001). In 2019, most beverages were sugar-sweetened or had naturally occurring sugars (79·1 %) and serve size > 250 ml (81·1 %) and most sugar-sweetened beverages exceeded the SDIL lower benchmark (72·9 %). Conclusions: Most single-serve beverages available for sale in 2019 were sugary drinks with high sugar content and large serve sizes; therefore, changes made across the years were not meaningful for population’s health.

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Study of pH Effect on the Anaerobic-Aerobic Fermentation of Siwalan (Borassus flabellifer L.) Sap to Produce Acetic Acid

Materials Science Forum ◽

10.4028/www.scientific.net/msf.964.209 ◽

2019 ◽

Vol 964 ◽

pp. 209-214

Author(s):

Elly Agustiani ◽

Atiqa Rahmawati ◽

Fibrillian Zata Lini ◽

Dimas Luthfi Ramadhani

Keyword(s):

Acetic Acid ◽

Acid Concentration ◽

Ethanol Fermentation ◽

Anaerobic Fermentation ◽

Sugar Content ◽

Alcoholic Beverages ◽

Acetic Acid Concentration ◽

Acetobacter Aceti ◽

Aerobic Fermentation ◽

Acid Product

Siwalan (Borassus flabellifer L.) is a palm family that is widely planted in the Tuban area of East Java. Siwalan sap has a relatively high sugar content of about 10-15 g / 100 ml. The sap is obtained by tapping the inflorescences. In general, siwalan sap is used for fresh drinks or alcoholic beverages with maximum storage in 3 days. Based on the sugar content in the sap of siwalan, acetic acid products can be made through fermentation of glucose to ethanol, then the ethanol is fermented into acetic acid. Acetic acid is widely used as a preservative of food and health drinks. The purpose of this research is to study the effect of ethanol fermentation aerobic pH on acetic acid product. Anaerobic fermentation uses saccharomyces cereviceae to produce ethanol, and aerobic fermentation uses acetobacter aceti for acetic acid production. In aerobic ethanol fermentation using pH 3; 3.5; 4 and 5. The concentration of ethanol was analyzed using GC ULTRA Scientific Gas Chromatography, DSQ II detector, and MS 220 column. Acetic acid produced from the aerobic fermentation process was analyzed using an alkalimetric method. Anaerobic fermentation uses Saccharomyces cereviceae with 1-day log phase, while aerobic fermentation uses acetobacter aceti with a 5 day log phase. Aerobic fermentation to produce acetic acid was observed in 5 days to obtained maximum acetic acid concentration, the highest acetic acid concetration is about 2.595 g/l and yield of acetic acid is obtained 0.519% (b/v) at pH 5. Low acetic acid concentration due to low intitial sugar content in siwalan sap.

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Trends in Free Sugar Content of Slovenian Pre-Packaged Foods and Non-Alcoholic Beverages

Proceedings of The Nutrition Society ◽

10.1017/s0029665120006722 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Nina Zupanic ◽

Igor Pravst

Keyword(s):

General Population ◽

Soft Drink ◽

Sugar Content ◽

Self Regulation ◽

Cross Sectional Study ◽

Alcoholic Beverages ◽

World Health ◽

Free Sugar ◽

Sugar Consumption ◽

Cross Sectional

AbstractIn 2015, World Health Organization (WHO) has issued guidelines to reduce the consumption of free sugars to no more than 10% of the total daily energy intake, with additional health benefits achieved when aiming to less than 5%. For the general population, following these recommendations has proven difficult due to the massive amount of free sugar available in pre-packed products on the market. In Slovenia, a series of actions have been undertaken to reduce the availability and consumption of foods high in free sugar, including food industry responsibility pledges from soft drink and dairy industry (in 2015 and 2017, respectively).To monitor the efficacy of those actions as well as general trends in free sugar content on the Slovenian food market, the cross-sectional study from 2015 was repeated in 2017. Data from 21,115 pre-packed food items were systematically collected from major retailer shops in Ljubljana, Slovenia. All products were photographed and their European/International Article (EAN) codes scanned to assemble an online database. The products were later assigned to one of the 49 pre-defined food categories, matching those from 2015. The categories that contributed to free sugar consumption in 2015 the most were re-analysed in 2017.Results showed that in the category of Chocolate and sweets, which in 2015 contributed one third of all free sugar sold on Slovenian market, mean free sugar content increased by 4.7 %. Among Soft drinks, which followed shortly after, free sugar content dropped by 8 %. The decrease was also observed among Jellies (10.7 %) Yogurt products (5.7 %), Breakfast cereals (1.7 %), Biscuits (0.9 %), as well as Fruit and vegetable juices (0.9 %). On the other hand, large increase was observed among Ice creams and edible ices (31.3 %) and in the category of Jam and spreads, in which mean free sugar content increased by 20.3 %.The data showed some favourable trends in free sugar content in many food categories that contribute an important share to an overall free sugar consumption. However, free sugar in certain food categories such as Chocolate and sweets is still on the rise, exposing the need for additional actions that would encourage industry to reformulate products with a lesser amount of free sugar. Moreover, industry self-regulation may be one of, but not the only measure to efficiently reduce free sugar consumption among general population.

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Sugar content in non-alcoholic beverages and dietary recemmendations for children and adolescents

Pediatric Endocrinology Diabetes and Metabolism ◽

10.18544/pedm-20.04.0015 ◽

2014 ◽

Vol 20 (4) ◽

pp. 152-160 ◽

Cited By ~ 1

Author(s):

Maciej Bilek ◽

◽

Maria Rybakowa ◽

Keyword(s):

Children And Adolescents ◽

Sugar Content ◽

Alcoholic Beverages

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Ready-to-drink non-alcoholic beverages

Nutrition & Food Science ◽

10.1108/nfs-09-2015-0117 ◽

2016 ◽

Vol 46 (3) ◽

pp. 396-411 ◽

Cited By ~ 3

Author(s):

Chun-Shun Yang ◽

Pauline Ford ◽

Xiaoman Liu ◽

Shaneen Leishman ◽

Lisa Schubert

Keyword(s):

Oral Health ◽

Sugar Content ◽

Titratable Acidity ◽

Energy Drinks ◽

Nutritional Composition ◽

Alcoholic Beverages ◽

Energy Concentration ◽

Fruit And Vegetable ◽

Content Type ◽

Fruit And Vegetable Juices

Purpose The appearance of a rapidly expanding range of ready-to-drink packaged beverages in the marketplace has been met with widespread consumer acceptance. The aim of this study is to profile the nutritional composition and dental erosive potential of a sample of beverages sold for consumption in Brisbane supermarkets. Design/methodology/approach In all, 44 beverages were assessed to determine their pH and titratable acidity. Information relating to nutritional composition was also collected. Findings Milk-based beverages had the highest energy concentration, while soft drinks, energy drinks, flavoured milk, and fruit and vegetable juice categories contained products with very high sugar concentrations (>10g/100ml). All beverages, except milk-based products and still water, had a pH of less than 4.8. Titratable acidity was highest for energy drinks and fruit and vegetable juices. Research limitations/implications Energy drinks and fruit and vegetable juices had the highest sugar content and titratable acidity of all the beverage categories and so would be expected to have the greatest potential to cause oral health problems. Milk drinks had the highest energy concentration, but the lowest erosive potential. Regular consumption of many ready-to-drink pre-packaged beverages is therefore inconsistent with recommendations in current dietary and oral health guidelines. Originality/value Rather than considering nutritional composition alone, this study examined both nutritional and physicochemical properties of ready-to-drink packaged beverages to reach a more holistic assessment of their health impact.

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Advances in Wine Fermentation

Fermentation ◽

10.3390/fermentation7030187 ◽

2021 ◽

Vol 7 (3) ◽

pp. 187

Author(s):

Sergi Maicas

Keyword(s):

Fermentation Process ◽

Sugar Content ◽

Grape Juice ◽

Natural Process ◽

Point Of View ◽

Alcoholic Beverages ◽

Central Metabolism ◽

Fermentation Processes ◽

Technological Characteristics ◽

Standard Quality

Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and carbon dioxide. Fermentation processes to produce wines are traditionally carried out with Saccharomyces cerevisiae strains, the most common and commercially available yeast, and some lactic acid bacteria. They are well-known for their fermentative behavior and technological characteristics, which allow obtaining products of uniform and standard quality. However, fermentation is influenced by other factors as well. The initial sugar content of the must and the fermentation temperature are also crucial to preserve volatile aromatics in the wine and retain fruity characters. Finally, once fermentation is completed, and most of the yeast dies, wine evolution continues until the production of the final product.

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To Assess the Level of Salivary Calcium after the Consumption of Carbonated Soft Drinks

Journal of Pharmaceutical Research International ◽

10.9734/jpri/2020/v32i1830686 ◽

2020 ◽

pp. 28-35

Author(s):

K. Akshaya ◽

N. P. Muralidharan ◽

Selvaraghavan .

Keyword(s):

Carbon Dioxide ◽

Dental Caries ◽

Calcium Level ◽

Chemical Constituents ◽

Sugar Content ◽

Soft Drinks ◽

Alcoholic Beverages ◽

P Value ◽

Carbonated Soft Drinks ◽

Major Chemical

Diet is a major etiological factor for enamel erosion and dental caries. The proportionality of dental caries increases with the increase in duration of food in the oral cavity. This study was undertaken with the aim of assessing the level of salivary calcium with the consumption of beverages. Major chemical constituents of beverages include, carbohydrates, sweeteners, acids (pH-2.5 to 3.5) phenolic compounds, steroids, nitrogen compounds, ethanol (for alcoholic beverages) and carbon dioxide (for carbonated soft drinks). The presence of carbon in the soft drinks reduces the pH leading to demineralisation and erosion of enamel layer when consumed. The sugars and carbon present in the soft drinks are responsible for dissolution of enamel. Thus the aim of the current study is to analyse the effect of carbonated soft drinks on salivary calcium level. In this study 25 subjects were selected. All were given 200ml of carbonated soft drinks immediately after opening the soft drinks bottle to avoid cessation of carbon dioxide. The level of salivary calcium is measured and analysed by paired sampling using a commercially available analyser kit and the results were statistically analysed, compared and interpreted. There is an increase in the salivary calcium level after the consumption of carbonated soft drinks because of its acidic ph and sugar content. The acidic environment causes demineralisation of the enamel making the enamel brittle and weaker. From this Study, it can be verified that the level of calcium in the saliva increases due to the action of the carbon and sucrose present in the soft drinks on the enamel. This can be verified with the significant p value (p<0.005).

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Biosensor Devices in the Production of Alcoholic and Non-Alcoholic Beverages

Cybernetics and Computer Technologies ◽

10.34229/2707-451x.21.3.9 ◽

2021 ◽

pp. 103-114

Author(s):

Hanna Antonova ◽

Yevgenia Babenko ◽

Oleksandr Voronenko ◽

Igor Galelyuka ◽

Anna Kedych ◽

...

Keyword(s):

Information And Communication Technologies ◽

Sugar Content ◽

Biologically Active ◽

Alcoholic Beverages ◽

Practical Implementation ◽

Toxic Substances ◽

Digital Signals ◽

Berry Crops ◽

Information And Communication ◽

And Control

"Smart" multisensors and biosensor systems based on modern information and communication technologies make it possible to qualitatively improve the parameters of testing systems for biologically active, chemical and toxic substances and biological or biophysical objects, improve parameter control, data processing and analysis in digital agriculture, food industry, environmental monitoring and other areas of human activity. These next-generation devices combine biologically sensitive elements with converters of biophysical signals into electrical digital signals. The article reveals the basic principles of construction of biosensor devices, their practical implementation and application. The own results of development of a wireless network of "smart" multisensors and biosensor devices for express diagnostics of a condition of grape and fruit crops and control of process of production of wine are presented. In order to test the capabilities of the unit of measurement, a number of experimental works were performed. To perform such work, it was first necessary to develop a new embedded software for the microprocessor of Analog Devices ADuCM350, and the corresponding user software for the OS Windows 10. Experiments were performed using disposable sensors based on the enzyme glucose oxidase to measure the sugar content in glucose and wine solution. A review and analysis of modern biosensor devices used in the production of alcoholic and Non-Alcoholic Beverages were done. The comparative table of analyzers for different studies based on biosensors is made. Development and preparation for mass production of "smart" biosensors, biosensor devices and networks based on them is in line with global scientific and technological trends of today and, of course, the near future. Keywords: biosensors, ammetric transducers, wireless sensor network, express diagnostics of grape and berry crops.

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Assessment of artificial and natural sweeteners present in packaged non-alcoholic beverages (NABs) sold on the Singapore market

BMC Public Health ◽

10.1186/s12889-021-11924-0 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Rebecca Tan ◽

Sharon Chew ◽

Xenia Cleanthous ◽

Kimberley Anastasiou ◽

Paige G. Brooker ◽

...

Keyword(s):

Sugar Content ◽

Alcoholic Beverages ◽

Point Estimate ◽

Product Label ◽

Public Health Nutrition ◽

Sugar Consumption ◽

Grade Classification ◽

Retail Outlets ◽

Market Composition ◽

The Government

Abstract Background New Nutri-Grade labelling, aimed at reducing Singaporeans’ sugar consumption will be implemented for all pre-packaged non-alcoholic beverages (NABs) sold in retail outlets from end 2021 onwards. It is expected such labelling will have a major impact on sugar content of beverages, as well as the replacement of sugar with non-caloric alternatives. Methods This study used product label data obtained from in-store surveys to investigate sugar and sweetener composition of NABs present on the Singapore market. Using this data we calculated products prospective Nutri-Grade classification in order to compare the current market composition with relation to sugar and/or sweetener use. Results Over half of the NABs on market were sweetened with sugar (59%) and were associated with less healthy Nutri-Grades of ‘C’ and ‘D’. The use of natural sweeteners; Stevia and Monk fruit, remains low (6%). Conclusion With continuous efforts by the government in promoting public health nutrition, it is expected that there will be a greater usage of sugar substitutes among NABs in response to the upcoming implementation of Nutri-Grade and ever-fluctuating consumers’ demands. The data collected in this study provide a point estimate (July–September 2020) on market composition and use of both sugar and artificial sweeteners in beverages prior to integration of the mandatory labelling requirements.

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