Sugar Content, Acidity and Effect on Plaque pH of Fruit Juices, Fruit Drinks, Carbonated Beverages and Sport Drinks

1984 ◽  
Vol 18 (2) ◽  
pp. 120-127 ◽  
Author(s):  
D. Birkhed
Keyword(s):  
Sugar Content ◽  
Fruit Juices ◽  
Carbonated Beverages ◽  
Plaque Ph

scholarly journals Correlation of Some Substrate Parameters in Growing Lactobacillus acidophilus on Vegetable and Fruit Cocktail Juices

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Carmen Leane NICOLESCU ◽  
Lavinia Claudia BURULEANU
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Sugar Content ◽  
Lactic Acid Production ◽  
Biomass Accumulation ◽  
Reducing Sugar ◽  
Fruit Juices ◽  
Cell Multiplication ◽  
Microbiological Methods

Using Lactobacillus acidophilus stains is a challenge in producing lactic acid fermented vegetable and fruit juices. There were analysed the correlation between the most important physico-chemical parameters of the substrate and the bacterial biomass accumulation in two vegetable and fruit juices. The data were collected during a 48 hour lactic acid fermentation using usually chemical and microbiological methods. There was analysed the correlation between the reducing sugar content and the lactic acid production, the correlation between the pH and lactic acid production, the correlation between the reducing sugar of the substrate and the microbial biomass accumulation and also between the lactic acid production and biomass accumulation. These correlations were analysed using simple regression on scatter plots. They were best fitted by the polynomial equation where the highest R2 were calculated. The two last correlations had large differences between the two experimental batches so that regression is not satisfactory to describe them. If all parameters were considered using the multiple regression, the correlation had a medium value because the cell multiplication of the bacteria Lactobacillus acidophilus in vegetable and fruit juices is influenced by many other environmental parameters. These had a large influence because juices are not the natural medium for this kind of lactic acid bacteria.

scholarly journals Determination of Sugar Content in Commercial Fruit Juices by Refractometric, Volumetric and Chromatographic Methods

2016 ◽  
Vol 5 (3) ◽  
pp. 75-84
Author(s):  
Francesca Buiarelli ◽  
◽  
Patrizia Filippo ◽  
Donatella Pomata ◽  
Carmela Riccardi ◽  
...  
Keyword(s):  
Sugar Content ◽  
Fruit Juices ◽  
Chromatographic Methods

scholarly journals Sugar Content of Market Beverages and Children’s Sugar Intake from Beverages in Beijing, China

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4297
Author(s):  
Jing Wen ◽  
Huijuan Ma ◽  
Yingjie Yu ◽  
Xiaoxuan Zhang ◽  
Dandan Guo ◽  
...  
Keyword(s):  
Influencing Factors ◽  
Sugar Content ◽  
Rural Students ◽  
Older Students ◽  
Nutrition Labels ◽  
Beverage Consumption ◽  
Sugar Intake ◽  
Carbonated Beverages ◽  
Beijing China ◽  
Living Area

(1) Background: This study aims to find the sugar content of market beverages and estimate the sugar intake from beverages among students in Beijing. (2) Methods: Using snapshotting, we collected the sugar content of beverages through their packages or nutrition labels. Combined with the statistic of student beverage consumption, we estimated students’ sugar intake. (3) Results: The median sugar content of total beverages was 9.0 g/100 mL, among which the fruits/vegetable juices and beverages had the highest sugar content (10.0 g/100 mL). Sugar content in most beverages in Beijing was generally higher than the recommendations, and fruit/vegetable juices and beverages exceeded the most. The median of sugar intake from beverages among students was 5.3 g/d, and the main sources were fruit/vegetable juices and beverages, protein beverages and carbonated beverages. Sugar intake from beverages differed according to gender, age and living area. Higher sugar intake was found among boys, older students and rural students. (4) Conclusions: Sugar content in market beverages in Beijing were high. Gender, age and residence were the influencing factors of sugar intake. Targeted measures should be taken to decrease the sugar content in beverages, especially the fruit/vegetable juices and beverages and the sugar intake among students.

scholarly journals Microbiological quality assessment of locally vended and commercially packed fruit juices in Chittagong city of Bangladesh

2019 ◽  
Vol 27 ◽  
pp. 43-58 ◽  
Author(s):  
F Sultana ◽  
LW Marzan ◽  
SA Mina
Keyword(s):  
Staphylococcus Aureus ◽  
Klebsiella Pneumoniae ◽  
Vibrio Cholerae ◽  
Pathogenic Bacteria ◽  
Fruit Juice ◽  
Sugar Content ◽  
Fruit Juices ◽  
Coliform Count ◽  
Pathogenic Vibrio ◽  
And Staphylococcus Aureus

Microbiological investigation has been undertaken for freshly prepared and commercially packed fruit juices of Chittagong city, Bangladesh. Physicochemical analysis as pH, sugar content, total soluble solid (TSS), total dissolved solid (TDS), acidity, moisture content and microbiological parameters i.e. total viable count (TVC), total coliform count (TCC), fecal coliform count (FCC), total staphylococcal count (TSC), Vibrio spp., Salmonella spp., Shigella spp. were examined for all samples. No microorganisms were found positive in packed fruit juice samples, whereas the range of TVC, TCC, and TSC were found to be 2.0 × 103 - 1.0 × 105, 0.15 × 102 - 11 × 102 and 1.0 × 102 - 2.0 × 104 cfu/ml respectively, though there was no detectable FCC and Salmonella, Shigella for vended samples. Human pathogenic Vibrio cholerae, Klebsiella pneumoniae and Staphylococcus aureus were identified by biochemical tests and further confirmed by 16S rDNA sequence analysis. Antibiotic sensitivity of Klebsiella pneumoniae and Staphylococcus aureus were found against ciprofloxacin, imipenem, gentamicin, levofloxacin except amoxicillin; whereas Vibrio cholerae showed resistant to all above antibiotics. Hence, proper awareness and regular monitoring are required during vended fruit juice handling as antibiotic resistant pathogenic bacteria can easily spread through the contaminated fruit juices to the consumers. J. bio-sci. 27: 43-58, 2019

Analysis of the sugar content of fruit juices and drinks using ultrasonic velocity measurements

2007 ◽  
Vol 27 (5) ◽  
pp. 515-529 ◽  
Author(s):  
NORMA I. CONTRERAS ◽  
PETER FAIRLEY ◽  
DAVID J. McCLEMENTS ◽  
MALCOLM J. W. POVEY
Keyword(s):  
Ultrasonic Velocity ◽  
Sugar Content ◽  
Fruit Juices ◽  
Velocity Measurements

scholarly journals Impact of In Vitro Gastrointestinal Digestion on the Bioaccessibility of Phytochemical Compounds from Eight Fruit Juices

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1187
Author(s):  
Dasha Mihaylova ◽  
Ivelina Desseva ◽  
Magdalena Stoyanova ◽  
Nadezhda Petkova ◽  
Margarita Terzyiska ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Aloe Vera ◽  
In Vitro Digestion ◽  
Fruit Juices ◽  
Biologically Active ◽  
Pomegranate Juice ◽  
Total Phenolic ◽  
Phytochemical Compounds

Fruits contain a number of useful substances including antioxidants. Their bio-accessibility after passing through the digestive tract is of primary importance when considering their benefits. In this respect, we investigated the effect of in vitro digestion on the phytochemicals of eight fruit juices. Freshly prepared juices from pomegranate, orange and grapefruit were used as well as commercially available juices from cherry, black grapes and aloe vera, blackberry and chokeberry, and two types of chokeberry and raspberries. Spectrophotometric and HPLC methods were used in order to analyse the sugar content, the total phenolic (TPC) and flavonoid contents (TFC), anthocyanins, phenolic acids and antioxidant activity. Principle component analysis was used to explain the differentiation among the types of fruit juice. Sugar recovery variation was between 4–41%. The bio-accessibility of TPC ranged from 13.52–26.49% and of flavonoids between 24.25–67.00%. The pomegranate juice and the juice of black grapes and aloe vera kept 58.12 and 50.36% of their initial anthocyanins content, while for the other samples less than 1.10% was established. As a result, a maximum of 30% remaining antioxidant activity was measured for some of the samples, but for most this was less than 10%. In conclusion, fruit juices are a rich source of biologically active substances, but a more detailed analysis of food transformation during digestion is needed.

scholarly journals The nutritional content of supermarket beverages: a cross-sectional analysis of New Zealand, Australia, Canada and the UK

2018 ◽  
Vol 21 (13) ◽  
pp. 2507-2516 ◽  
Author(s):  
Lynne Chepulis ◽  
Gael Mearns ◽  
Shaunie Hill ◽  
Jason HY Wu ◽  
Michelle Crino ◽  
...  
Keyword(s):  
New Zealand ◽  
Sugar Content ◽  
Multivariate Regression Analysis ◽  
Fruit Juices ◽  
Nutritional Content ◽  
Cross Sectional ◽  
Cross Sectional Analysis ◽  
The Uk ◽  
Sectional Analysis ◽  
Serving Size

AbstractObjectiveTo compare the nutritional content, serving size and taxation potential of supermarket beverages from four different Western countries.DesignCross-sectional analysis. Multivariate regression analysis and χ2 comparisons were used to detect differences between countries.SettingSupermarkets in New Zealand (NZ), Australia, Canada and the UK.SubjectsSupermarket beverages in the following categories: fruit juices, fruit-based drinks, carbonated soda, waters and sports/energy drinks.ResultsA total of 4157 products were analysed, including 749 from NZ, 1738 from Australia, 740 from Canada and 930 from the UK. NZ had the highest percentage of beverages with sugar added to them (52 %), while the UK had the lowest (9 %, P<0·001). Differences in energy, carbohydrate and sugar content were observed between countries and within categories, with UK products generally having the lowest energy and sugar content. Up to half of all products across categories/countries exceeded the US Food and Drug Administration’s reference single serving sizes, with fruit juices contributing the greatest number. Between 47 and 83 % of beverages in the different countries were eligible for sugar taxation, the UK having the lowest proportion of products in both the low tax (5–8 % sugar) and high tax (>8 % sugar) categories.ConclusionsThere is substantial difference between countries in the mean energy, serving size and proportion of products eligible for fiscal sugar taxation. Current self-regulatory approaches used in these countries may not be effective to reduce the availability, marketing and consumption of sugar-sweetened beverages and subsequent intake of free sugars.

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