Production Process of a Carbonated Drink from Red Flesh Dragon Fruit (Hylocereus polyrhizus)

The purpose of this study is to present a suitable production process of a carbonated drink from ingredients originated from red flesh dragon fruits. Additionally, optimal parameters in the hydrolysis and pasteurization stages of the juice were determined so that the product could retain the highest bioactive ingredients while still maintaining favorable color. The investigated parameters of pectinase hydrolysis process included hydrolysis temperature (35, 40, 45 and 50oC), hydrolysis time (1 hour, 2 hours, 3 hours and 4 hours), concentration pectinase enzyme level (0.4; 0.6, 0.8 and 1%) and enzyme pectinase content (0.2, 0.4, 0.6 and 0.8%). Outcomes which were considered in optimization processes included polyphenol content, vitamin C content and DPPH scavenging activity. The results are expected to aid in diversification of products from dragon fruit raw materials to meet the increasing demand of consumers.

Adding aromatic herbs in the elaboration of a carbonated drink based on passion fruit

Generally, companies have limited themselves to offering products based on artificial additives, leaving the consumer dissatisfied, who, driven by preferences for healthier products, seeks a drink with better sensory and nutritional characteristics. In this work, a carbonated drink based on passion fruit (Passiflora edulis) was prepared with the addition of the aromatic herbs peppermint (Mentha spicata), lemon verbena (Cymbopogon citratus) and ginger (Zingiber officinale), at three concentrations (1, 3 and 5%). To identify physicochemical and sensory differences in the elaborated beverages, the physicochemical parameters °Brix, acidity, pH and CO2 volume were evaluated, based on the NTE INEN 1101-2017 and were subsequently subjected to an acceptability test by thirty untrained judges. A completely randomized bifactorial AxB design was used, for the comparison of means the Tukey al test was used (p <0.05). For the analysis of results, non-parametric statistics were used using the KRUSCAL WALLIS test and the Mann Whitney U test was used to determine the difference in means. The results of the ANOVA for the physicochemical parameters showed statistical significance (p˂0.05) for the °Brix and pH; and for the variables acidity and volume of CO2, no statistically significant differences were observed (p> 0.05). The drink made with lemon verbena at 3% presented a higher concentration of soluble solids with a value of 14.03 °Brix, and pH of 3.08, showing that these results comply with the parameters established by the standard. Sensorially, the drink made with lemon verbena at 1% obtained a better acceptance with respect to taste by the panelists.

Association between Sucrose Intake in Coke and Root or Coronal Caries among Teenagers

Aim: To examine the associations between sucrose intake in coke and the prevalence of root or coronal caries in teenagers. Methods: Crossectional survey design was used to achieve the aim of the study. Participants with the age ranging from 13 to 19 years were recruited using consecutive sampling technique. 60 participants were recruited in the study who take coke as carbonated drink regularly. Results: The results revealed that there was a significant difference in the prevalence of teeth with root caries or restoration in terms of levels of intake of sucrose in coke (X2=6.205, P=.045). Teeth with root caries or restoration were found higher among participants with medium sucrose intake in the form of coke (58.33%). Teeth with coronal caries or restoration were found higher among participants with high sucrose intake in the form of coke (66.66%). Conclusion: A significant positive relationship was observed between sucrose intake in coke and the number of coronal or root caries lesions in teenagers Keywords: Root caries, Coronal caries, Sucrose intake, Coke

Effects of Different Beverages on Salivary pH and Time Taken by Saliva to Regain Normal pH among Teenagers

Introduction: Status of oral health depends on diet that we consume on daily basis. Diet does not predispose tissues of oral cavity at risk but it’s the change in pH that leads to acidic oral environment causing dry mouth, tooth decay, erosion and bad breath. Potential role of various foods in enamel demineralization has been evaluated. The decreased pH for longer durations ultimately leads to enamel dissolution and lesion formation. the current study is aimed to evaluate the change in pH in oral cavity after consumption of Milk, Milk with added sugar, carbonated drink and fresh lemon juice. Methodology: It was a cross sectional study conducted at tertiary care hospital of Karachi from November 2020 to January 2021. An elementary school was contacted for permission access to recruit the teen ager students (13-16year) of either gender. The total calculated sample size at 50% proportion of school strength was 140 students that were further divided into 4 groups i.e., 35 students / group. Recruited participants were educated regarding the study protocols and aims moreover they were divided into groups (Group A, B, C and D) randomly and milk, milk with added sugar, carbonated drink and fresh lemon juice was given to participants to drink in respective order of grouping. After consumption of specific drink pH readings were recorded after 15 minutes, 30 minutes, 1 hour and 2 hours. Saliva was obtained in sterile container for 5 times from one participant. The salivary pH was directly estimated using the digital pH meter (SIGMA pH meter: model number 131) calibrated with buffers of pH 4 and 7. Results: The mean age of participants was 13.9 ± 2.3 years. There were 89 (63.5%) females and 51 (36.4%) males. Most of the participants were from 8th and 9th class. The decrease in pH of saliva after consumption of either drink was observed in all groups when compared to controls. The paired t test analysis revealed a significant (p-value=0.002) decrease in pH after 15 minutes and that acidic level of pH was maintained for 30 minutes (p-value=0.037). ANOVA analysis showed insignificant relation among all groups after having beverages. As after two hours salivary pH returned to normal range when compared to control. Conclusion: There was no any difference in salivary pH after consuming milk, milk with added sugar, carbonated drink and fresh lemon juice after 15 minutes. After 2 hours pH of saliva reverts to its normal value.

Effect of Beverages on Release of Paracetamol Tablet by In-vitro Dissolution Method Using Modified Media

Oral route of drug delivery is one of the most preferred route of drug administration. People often consume oral solids, especially OTC drugs, at any time before or after breakfast with water or any other available hot or cold beverages. Crocin is one of the popular OTC brands of paracetamol, which is preferred in large number. Patient consumes this OTC tablet with available beverages which may be hot or cold. However, beverages interact with paracetamol, affecting the release of drug. In view of this, work was focused on study of the effect of various beverages such as coffee, tea, milk, carbonated drink and buttermilk on release of paracetamol (Crocin tablet) tablet using USP type II dissolution apparatus. Dissolution media used was modified phosphate buffer (pH 5.8) which was further added with beverages and was analyzed by UV spectrophotometrically. Dissolution profile revealed the maximum drug release 97.03 ± 1.29% in plain water was while minimum with tea 23.64 ± 2.00%. In conclusion, beverages consumed while administering with paracetamol tablet affects the release of drug and therefore should be cautiously used or avoided with dosage forms.

EFFECT OF BRAND AMBASSADOR ENDORSEMENT AND SALES PERFORMANCE OF PEPSI-COLA IN NASARAWA STATE

The study investigated effect of brand ambassador endorsement and sales performance of Pepsi-Cola in Nasarawa State. The study adopted survey research design, with a study population of 203 respondents. Data for the study was primarily sourced via a questionnaire, structured with open and close ended questions. Data collected were regressed and findings revealed that Brand Ambassador’s credibility, popularity, acceptance and integrity severally have significant relationships with sales performance of Pepsi Cola in Nasarawa State. The study therefore, recognises that Brand Ambassador’s credibility, popularity, acceptance and integrity have significant relationship with sales performance of Pepsi Cola in Nasarawa State. However, suggestions from the open ended section of the questionnaire led to a recommendation that Pepsi-Cola, a fairly underperforming firm in the carbonated drink industry should invest hugely on other promotional and advertising platforms that will root there product in the heart of the market, with minimal focus on brand ambassadorship, due to the expensive nature of the brand ambassadorship model of brand promotion. Keywords: Brand, Ambassador, Endorsement, Brand Image, Sales Performance

Frequency of Carbonated Beverage Drinking, Knowledge Regarding its Risks on Health and Association with Bone Mineral Density in Medical Students

Background: The carbonated drink manufacturing companies has set young school/college going children as their primary target customers who are consuming it on daily basis and frequency of drinking vary depending on affordability and need. The consumption of carbonated drink has been increased recently that has led us to think about its unwanted effects on health. It has been identified that consuming more carbonated drinks may cause low bone mineral density. Objectives: To identify the frequency of consumption of carbonated drinks in medical students and to assess the knowledge regarding adverse effects of theses drinks and association of BMD. Methodology: It was a cross sectional study conducted at Baqai Medical University Karachi from May to August 2020. Students of MBBS 4th year and BDS final year were approached, sample size was calculated at 50% precision of total population i.e 100 participants were recruited by convenient sampling from the mentioned classes. Preformed questionnaire was administered to identify the frequency and knowledge regarding the subject and bone mineral density through Single x-ray absorptiometry (SXA). Results: The study participants almost (90%) were aware of the name carbonated drink of, 85.5% were aware regarding the harmful effects, and 75.5% were having knowledge about the ingredients. Majority were aware regarding health related effects but they were not having knowledge about names of the specific diseases. There was no significant (0.079) association between carbonated drink consumption and BMD. Conclusion: Students were aware of health related hazards caused by carbonated drinks there was no association of carbonated drink consumption and BMD.

Effects of the carbonated drink as an extender on semen characteristics, fertility and hatchability in Nigerian indigenous chicken

Semen extenders are liquid diluents that buffer sperm cells and preserve their fertilizing potentials. The commercial carbonated drink (CD) as an extender was evaluated on semen characteristics, fertility and hatchability in Yoruba ecotype chickens (YECs). The fructose of the CD was 1.52?0.05 mg/ml. Under the conditions of 370Celsius, 5% and 10% of CD were added to the egg yolk citrate solution to make 100%. Semen was obtained from ten matured Yoruba ecotype chicken cocks with an average weight of 1.8?0.2 kg. The semen was pooled in a test tube and added to the extenders for preservation at 0, 30 and 60 minutes, respectively, in a factorial design layout. Percentage motility of sperm cells was significantly (p<0.05) higher in 5% CD inclusion compared with 10% CD inclusion and control. Motility decreased with an increase in preservation time across the treatments. The percentage of dead sperm cells decreased (p<0.05) in 5% CD inclusion when compared with 10% CD inclusion and control. The sluggish sperm percentage increased significantly (p<0.05) with semen preservation time. Fertility and hatchability of eggs were significantly (p<0.05) higher in 5% CD inclusion. It was concluded that carbonated drinks at 5% inclusion in an extender could preserve cock sperm cells for 60 minutes with improved fertility and hatchability of eggs.