1
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Ko A, O’Brien D, Rivera P, Mancl L, Hopkins S, Randall C, Nguyen DP, Chi DL. Identifying sources of variation in added sugar intake for Alaska Native children using a hair biomarker. Int J Circumpolar Health 2024; 83:2336286. [PMID: 38560896 PMCID: PMC10986438 DOI: 10.1080/22423982.2024.2336286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Accepted: 03/25/2024] [Indexed: 04/04/2024] Open
Abstract
Sugars from sugar-sweetened beverages (SSBs) are an important risk factor for tooth decay. The study goal was to determine if there was variation in added sugar intake across communities and between and within households. In this cross-sectional study, intakes of total sugar, added sugar, and sugar-sweetened beverages (SSBs) were estimated for 282 Alaska Native children ages 0-10 years from 131 households in three Yukon-Kuskokwim (YK) Delta communities using biomarker equations based on hair carbon and nitrogen isotope ratios previously developed for the Yup'ik population. ANOVA was used to assess associations between each predictor (community and household) and outcome (estimated total sugars, added sugars, and SSB intake). Between- and within-household variation was estimated using a linear mixed-effects model with a random intercept for households with three or more children. There was no significant difference in mean estimated total sugar (p = 0.29), added sugar (p = 0.24), or SSB intake (p = 0.40) across communities. Significant variations were observed between and within households, with within-household variation amounting to 59% of the between-household variation. Added sugar intake in Alaska Native children from the three study communities is higher than the recommended maximum, and the variation is greater within households than between households.
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Affiliation(s)
- Alice Ko
- Department of Oral Health Sciences, School of Dentistry, University of Washington, Seattle, WA, USA
| | - Diane O’Brien
- Center for Alaska Native Health Research, Institute of Arctic Biology, Department of Biology and Wildlife, University of Alaska, Fairbanks, AK, USA
| | - Patricia Rivera
- Center for Alaska Native Health Research, Institute of Arctic Biology, Department of Biology and Wildlife, University of Alaska, Fairbanks, AK, USA
| | - Lloyd Mancl
- Department of Oral Health Sciences, School of Dentistry, University of Washington, Seattle, WA, USA
| | - Scarlett Hopkins
- Departments of Medicine and Obstetrics & Gynecology, Oregon Health & Science University, Portland, OR, USA
| | - Cameron Randall
- Department of Oral Health Sciences, School of Dentistry, University of Washington, Seattle, WA, USA
| | - Daisy Patiño Nguyen
- Department of Oral Health Sciences, School of Dentistry, University of Washington, Seattle, WA, USA
| | - Donald L. Chi
- Department of Oral Health Sciences, School of Dentistry, University of Washington, Seattle, WA, USA
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2
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Xu K, Zhao Y, Chen K, Dong H, Sun S, Ni Z, Wang Y. Aqueous biphasic systems developed with deep eutectic solvents and polymer for the efficient extraction of pigments from beverages. Food Chem 2024; 449:139206. [PMID: 38579658 DOI: 10.1016/j.foodchem.2024.139206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 03/17/2024] [Accepted: 03/29/2024] [Indexed: 04/07/2024]
Abstract
Novel aqueous biphasic systems (ABSs) developed with benzyl-based quaternary ammonium salts-deep eutectic solvents (DESs) and polypropylene glycol (PPG) were herein proposed. The liquid-liquid equilibrium and the partitioning behavior of pigments in the systems were addressed. The results suggested that the shorter the carbon chain length of the DES, the easier to form two phases. The analysis of mixed samples showed that the selective separation was achieved in the ABSs, including 99.47% of tartrazine in the DES-rich phase and 98.47% of sudan III in the PPG-rich phase. Additionally, the systems were successfully applied to the extraction of pigments from the actual beverage samples with recoveries ranging from 93.43% to 102.15%. Furthermore, the study on the separation mechanism indicated that the hydrogen bonding played a significant role in the separation process. All the above results highlight the proposed DES/polymer-based ABSs have great advantages in selective and high-performance separation of pigments from beverages.
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Affiliation(s)
- Kaijia Xu
- College of Chemical and Environmental Engineering, Anhui Polytechnic University, Wuhu 241000, PR China.
| | - Yan Zhao
- College of Chemical and Environmental Engineering, Anhui Polytechnic University, Wuhu 241000, PR China
| | - Kai Chen
- College of Chemical and Environmental Engineering, Anhui Polytechnic University, Wuhu 241000, PR China
| | - Huiru Dong
- College of Chemical and Environmental Engineering, Anhui Polytechnic University, Wuhu 241000, PR China
| | - Sa Sun
- College of Chemical and Environmental Engineering, Anhui Polytechnic University, Wuhu 241000, PR China
| | - Ziyi Ni
- College of Chemical and Environmental Engineering, Anhui Polytechnic University, Wuhu 241000, PR China
| | - Yuzhi Wang
- State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Chemistry and Chemical Engineering, Hunan University, Changsha 410082, PR China.
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3
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Nath LR, B Gowda SG, Gowda D, Hou F, Chiba H, Hui SP. Dissecting new lipids and their composition in herbal tea using untargeted LC/MS. Food Chem 2024; 447:138941. [PMID: 38461726 DOI: 10.1016/j.foodchem.2024.138941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 02/24/2024] [Accepted: 03/02/2024] [Indexed: 03/12/2024]
Abstract
Herbal teas and beverages have gained global attention because they are rich in natural bioactive compounds, which are known to have diverse biological effects, including antioxidant and anticarcinogenic properties. However, the lipidomic profiles of herbal teas remain unclear. In this study, we applied an untargeted lipidomics approach using high-performance liquid chromatography coupled with linear ion trap-Orbitrap mass spectrometry to comprehensively profile, compare, and identify unknown lipids in four herbal teas: dokudami, kumazasa, sugina, and yomogi. A total of 341 molecular species from five major classes of lipids were identified. Multivariate principal component analysis revealed distinct lipid compositions for each of the herbs. The fatty acid α-linolenic acid (FA 18:3) was found to be abundant in kumazasa, whereas arachidonic acid (FA 20:4) was the most abundant in sugina. Interestingly, novel lipids were discovered for the first time in plants; specifically, short-chain fatty acid esters of hydroxy fatty acids (SFAHFAs) with 4-hydroxy phenyl nonanoic acid as the structural core. This study provides insight into the lipidomic diversity and potential bioactive lipid components of herbal teas, offering a foundation for further research into their health-promoting properties and biological significance.
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Affiliation(s)
- Lipsa Rani Nath
- Graduate School of Global Food Resources, Hokkaido University, Kita-9, Nishi-9, Kita-Ku, Sapporo 060-0809, Japan
| | - Siddabasave Gowda B Gowda
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan; Graduate School of Global Food Resources, Hokkaido University, Kita-9, Nishi-9, Kita-Ku, Sapporo 060-0809, Japan.
| | - Divyavani Gowda
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan
| | - Fengjue Hou
- Graduate School of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan
| | - Hitoshi Chiba
- Department of Nutrition, Sapporo University of Health Sciences, Nakanuma, Nishi-4-3-1-15, Higashi-ku, Sapporo 007-0894, Japan
| | - Shu Ping Hui
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan.
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4
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Cheng ST, Qiao JY, Zhang HM, Shen XF, Pang YH. Covalent organic framework reinforced hollow fiber bar for extraction and detection of bisphenols from beverages. Food Chem 2024; 445:138802. [PMID: 38401314 DOI: 10.1016/j.foodchem.2024.138802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 02/14/2024] [Accepted: 02/16/2024] [Indexed: 02/26/2024]
Abstract
Bisphenols (BPs) can migrate from packaging materials into foods, resulting in potentially harmful residues. For example, accumulation of BPs is associated with endocrine disorders. Owing to matrix effects, development of an effective and eco-friendly sample pretreatment would be helpful for BPs detection in beverages packed in plastic containers. In this work, an extraction bar, composed of hollow fiber (HF) functionalized with covalent organic frameworks (COF@Tp-NDA) and 1-ocanol, was prepared for extraction of five BPs simultaneously. The synergistic effect of COF@Tp-NDA and 1-octanol improved the extraction efficiency of BPs from milk-based beverage, juice, and tea beverage. Under optimal conditions, limits of detection ranged from 0.10 to 2.00 ng mL-1 (R2 ≥ 0.9974) and recoveries ranged from 70.1 % to 106.8 %. This method has the potential to enrich BPs, supporting their accurate determination in complex beverages.
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Affiliation(s)
- Shu-Ting Cheng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jin-Yu Qiao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hong-Ming Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiao-Fang Shen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yue-Hong Pang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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5
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Ghoshal G, Kamboj J, Kaur P. Pearl millet flour and green gram milk based probiotic beverage. Int J Food Microbiol 2024; 417:110696. [PMID: 38615426 DOI: 10.1016/j.ijfoodmicro.2024.110696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 03/25/2024] [Accepted: 04/09/2024] [Indexed: 04/16/2024]
Abstract
The probiotic beverage was developed using germinated and ungerminated pearl millet flour and green gram milk. The germinated and ungerminated pearl millet flour was added to green gram milk at different concentrations (0.5-2.5 %) along with sugar and cardamom. The mixtures were then inoculated with probiotic bacteria Lactobacillus acidophilus incubated at 37 °C for 6 h. Characterization of probiotic beverages was carried out during storage at (4 ± 1)°C for 21 days. The germinated flour beverage had high acidity as compared to the ungerminated flour beverage. The probiotic count in germinated and ungerminated flour beverages ranged from 8.19 to 8.77 × 107 and 8.04 to 8.52 × 107 log CFU/mL, respectively. Antioxidant activity, polyphenol content increased with an increase in the concentration of flour in the beverage. The LC-MS analysis found the existence of vitexin and isovitexin as the main polyphenolic compounds in the probiotic beverage. Non-dairy probiotic beverage prepared with 0.5 % germinated millet flour gave the best taste, color, texture, and rheological properties.
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Affiliation(s)
- Gargi Ghoshal
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh 160014, India.
| | - Japneet Kamboj
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh 160014, India
| | - Prabhjot Kaur
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh 160014, India; School of Engineering, University of Guelph, Guelph, ON, Canada
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6
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Wang S, Ding Y, Zhang L, Yang W, Geng T, Li T, Yan T, Chen Y, Ma T, Wu Y, Ye J, Li D. Multiplexed colorimetry collaborated with smartphone-based image analysis for simultaneous and fast visualization of dyes in both environmental and food samples. J Hazard Mater 2024; 470:134154. [PMID: 38581871 DOI: 10.1016/j.jhazmat.2024.134154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 03/19/2024] [Accepted: 03/26/2024] [Indexed: 04/08/2024]
Abstract
In this work, a multiplexed colorimetric strategy was initiated for simultaneous and fast visualization of dyes using low-cost and easy-to-prepare indicator papers as sorbents. Response surface methodology (RSM) was employed to model statistically and optimize the process variables for dyes extraction and colorimetric assays. Multiplexed colorimetry was realized by virtue of synchronous color alignments from different dimensions of multiple dyes co-stained colorimetric cards under RSM-optimized conditions, and smartphone-based image analysis was subsequently performed from different modes to double-check the credibility of colorimetric assays. As concept-to-proof trials, simultaneous visualization of dyes in both beverages and simulated dye effluents was experimentally proved with results highly matched to HPLC or spiked amounts at RSM-predicted staining time as short as 50 s ∼3 min, giving LODs as low as 0.97 ± 0.22/0.18 ± 0.08 μg/mL (tartrazine/brilliant blue) for multiplexed colorimetry, which much lower than those obtained by single colorimetry. Since this is the first case to propose such a RSM-guided multiplexed colorimetric concept, it will provide a reference for engineering of other all-in-one devices which can realize synchronous visualization applications within limited experimental steps.
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Affiliation(s)
- Shuangshou Wang
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China; Anhui Engineering Technology Research Center of Biochemical Pharmaceutical, Bengbu Medical College, Bengbu 233030, China.
| | - Yuwen Ding
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Lu Zhang
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Wenhao Yang
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Tianyou Geng
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Tong Li
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Tingxuan Yan
- School of Chemistry and Chemical Engineering, Anhui University of Technology, Maanshan 243032, China
| | - Yang Chen
- Anhui Engineering Technology Research Center of Biochemical Pharmaceutical, Bengbu Medical College, Bengbu 233030, China
| | - Tao Ma
- Anhui Engineering Technology Research Center of Biochemical Pharmaceutical, Bengbu Medical College, Bengbu 233030, China
| | - Yu Wu
- Institute of Grain and Oil Quality and Safety, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Jin Ye
- Institute of Grain and Oil Quality and Safety, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Daojin Li
- College of Chemistry and Chemical Engineering, Luoyang Normal University, Luoyang 471022, China.
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7
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Abbasi F, De-la-Torre GE, KalantarHormozi MR, Schmidt TC, Dobaradaran S. A review of endocrine disrupting chemicals migration from food contact materials into beverages. Chemosphere 2024; 355:141760. [PMID: 38537710 DOI: 10.1016/j.chemosphere.2024.141760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 03/12/2024] [Accepted: 03/18/2024] [Indexed: 04/18/2024]
Abstract
A significant and pressing issue revolves around the potential human exposure to endocrine disrupting chemicals (EDCs), which pose a substantial risk primarily through contaminated beverages. However, a comprehensive review for comparison of the migration rates of EDCs into these matrixes is currently lacking. This study reviews the beverages contamination with EDCs, including phthalates (PAEs), bisphenol A (BPA), hormone-like compounds, elements, and other organic EDCs. Also, the EDCs migration into milk and other dairy products, coffee, tea, and cold beverages related to their release from contact materials, preparation components, and storage conditions are briefly summarized. The data illustrates that besides the contamination of raw materials, the presence of EDCs associated with the type of food contact materials (FCMs)and their migration rate is increased with acidity, temperature, and storage time. The highest concentration of PAEs was detected from plastic and synthetic polymer films, while BPA strongly leaches from epoxy resins and canned metal. Furthermore, the presence of elements with endocrine disrupting characteristics was confirmed in cold beverages, soft drinks, hot drink and milk. Moreover, hormone-like compounds have been found to be released from coffee preparation components. Despite the few data about the migration rate of other EDCs including UV-stabilizers, surfactants, and antibacterial compounds into beverages, their presence was reported into milk, coffee, and different beverages, especially in packed samples. Studies on the EDCs leaching have primarily focused on PAEs and BPA, while other compounds require further investigation. Regardless, the possible risk that EDCs pose to humans through beverage consumption cannot be overlooked.
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Affiliation(s)
- Fariba Abbasi
- Systems Environmental Health and Energy Research Center, The Persian Gulf Biomedical Sciences Research Institute, Bushehr University of Medical Sciences, Bushehr, Iran.
| | | | | | - Torsten C Schmidt
- Instrumental Analytical Chemistry and Centre for Water and Environmental Research (ZWU), Faculty of Chemistry, University of Duisburg-Essen, Universitatsstr. ¨ 5, Essen, Germany; Centre for Water and Environmental Research, University of Duisburg-Essen, Universitatsstr. ¨ 5, Essen, 45141, Germany
| | - Sina Dobaradaran
- Systems Environmental Health and Energy Research Center, The Persian Gulf Biomedical Sciences Research Institute, Bushehr University of Medical Sciences, Bushehr, Iran; Instrumental Analytical Chemistry and Centre for Water and Environmental Research (ZWU), Faculty of Chemistry, University of Duisburg-Essen, Universitatsstr. ¨ 5, Essen, Germany; Centre for Water and Environmental Research, University of Duisburg-Essen, Universitatsstr. ¨ 5, Essen, 45141, Germany; Department of Environmental Health Engineering, Faculty of Health and Nutrition, Bushehr University of Medical Sciences, Bushehr, Iran.
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8
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Musielak M, Musielak E, Sitko R. Ultrasensitive determination of selenium in food samples and its speciation in water and beverages using thiosemicarbazide-incorporated graphene and total-reflection X-ray fluorescence spectrometry. Food Chem 2024; 439:138156. [PMID: 38064828 DOI: 10.1016/j.foodchem.2023.138156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 11/18/2023] [Accepted: 12/04/2023] [Indexed: 01/10/2024]
Abstract
The paper presents a new analytical procedure for the determination and speciation of trace and ultratrace selenium in water, beverages, seafood, milk, and vegetables. The developed method is based on the dispersive micro-solid phase extraction with the use of new thiosemicarbazide-incorporated graphene as a solid sorbent, in combination of the total-reflection X-ray fluorescence spectrometry (TXRF). As a result, we have created an auspicious analytical tool for fast and sensitive analysis of samples with a complex matrix. Regardless of the specimen type, the method is characterized by a very low detection limit of 1.7 pg mL-1 and high precision. The developed strategy allowed us to solve common problems associated with selenium loss during the sample preparation for the TXRF measurement and also improve its performance toward the analysis of beverages and high saline/solid samples, which may even be impossible to perform using standard sample preparation procedures for a TXRF measurement.
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Affiliation(s)
- Marcin Musielak
- Institute of Chemistry, University of Silesia, Szkolna 9, 40-006 Katowice, Poland.
| | - Ewelina Musielak
- Łukasiewicz Research Network-Institute of Non-Ferrous Metals, Sowińskiego 5, 44-100 Gliwice, Poland
| | - Rafal Sitko
- Institute of Chemistry, University of Silesia, Szkolna 9, 40-006 Katowice, Poland
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9
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Peveler WJ. Food for Thought: Optical Sensor Arrays and Machine Learning for the Food and Beverage Industry. ACS Sens 2024; 9:1656-1665. [PMID: 38598846 PMCID: PMC11059098 DOI: 10.1021/acssensors.4c00252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 03/25/2024] [Accepted: 03/29/2024] [Indexed: 04/12/2024]
Abstract
Arrays of cross-reactive sensors, combined with statistical or machine learning analysis of their multivariate outputs, have enabled the holistic analysis of complex samples in biomedicine, environmental science, and consumer products. Comparisons are frequently made to the mammalian nose or tongue and this perspective examines the role of sensing arrays in analyzing food and beverages for quality, veracity, and safety. I focus on optical sensor arrays as low-cost, easy-to-measure tools for use in the field, on the factory floor, or even by the consumer. Novel materials and approaches are highlighted and challenges in the research field are discussed, including sample processing/handling and access to significant sample sets to train and test arrays to tackle real issues in the industry. Finally, I examine whether the comparison of sensing arrays to noses and tongues is helpful in an industry defined by human taste.
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Affiliation(s)
- William J Peveler
- School
of Chemistry, Joseph Black Building, University
of Glasgow, Glasgow, G128QQ U.K.
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10
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Wageed M, Mahdy HM, Kalaba MH, Kelany MA, Soliman M. Development of LC-MS/MS analytical method for the rapid determination of Diquat in water and beverages. Food Chem 2024; 438:137869. [PMID: 37992601 DOI: 10.1016/j.foodchem.2023.137869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 11/24/2023]
Abstract
This study aimed to develop simple, fast, and sensitive methods for the determination of diquat (DQ) in various matrices such as water and beverages. For water, direct injection was tested first, however, the sensitivity of the incurred samples were too low and couldn't possibly achieve the targeted limit of quantification. Hence, dilution with "weaker" injection solvents were tested, and the final conditions involved the dilution of water with acetonitrile (0.4 % ammonium hydroxide) which increased the sensitivity by more than ten times. Nevertheless, the beverages samples needed further treatment to achieve acceptable spiked recovery. The final conditions involved extraction using the aforementioned solvent, followed by heating and partitioning. Both of the methods satisfied the validation requirements, with an average recovery ranging from 85.9 to115 % and associated relative standard deviation (RSD %) within the range 3-8. Further applications on real samples were done to test the levels of contamination.
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Affiliation(s)
- Mohamed Wageed
- Agricultural Research Center, Central Laboratory of Residue Analysis of Pesticides and Heavy Metals in Foods (QCAP), Ministry of Agriculture and Land Reclamation, Giza 12311, Egypt.
| | - Hesham M Mahdy
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Cairo 11884, Egypt
| | - Mohamed H Kalaba
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Cairo 11884, Egypt
| | - Mohamed A Kelany
- Agricultural Research Center, Central Laboratory of Residue Analysis of Pesticides and Heavy Metals in Foods (QCAP), Ministry of Agriculture and Land Reclamation, Giza 12311, Egypt
| | - Mostafa Soliman
- Agricultural Research Center, Central Laboratory of Residue Analysis of Pesticides and Heavy Metals in Foods (QCAP), Ministry of Agriculture and Land Reclamation, Giza 12311, Egypt
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11
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Wang RQ, Geng Y, Zhou NJ, Song JN, Yu HD, Liu YR, Yue ZG, Li RQ, Chang Q, Xu XJ, Yang CQ, Wang JK, Tang ZS. Quantifying chemical correlations between fruits and processed fruit products: A non-targeted analysis approach. J Chromatogr A 2024; 1720:464808. [PMID: 38471298 DOI: 10.1016/j.chroma.2024.464808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 03/06/2024] [Accepted: 03/07/2024] [Indexed: 03/14/2024]
Abstract
Juices and beverages are produced by industry for long-distance distribution and shelf-stability, providing valuable nutrients. However, their nutritional value is often underestimated due to insufficient analytical methods. We have employed non-targeted analysis through a standardized analytical protocol, taking advantage of Data Independent Acquisition (DIA) technique and a novel Chromatographic Retention Behavior (CRB) data deconvolution algorithm. After analyzing 9 fruits and their products, correlations between fruits and their juices are accurately digitalized by similarities of their LC-MS fingerprints. We also specify non-targeted molecules primarily associate with nutrient loss in these analyzed juice products, including nitrogenous nutrients, flavonoids, glycosides, and vitamins. Moreover, we unveiled previously unreported fruit-characteristic metabolites, of which reconstituted-from-concentrate (RFC) juices contain over 40% of the content found in their fresh counterparts. Conclusively, our method establishes a quantitative benchmark for rational selection of RFC juices to substitute natural fruits.
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Affiliation(s)
- Ren-Qi Wang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, PR China.
| | - Ye Geng
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, PR China
| | - Ni-Jing Zhou
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, PR China
| | - Juan-Na Song
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, PR China
| | | | - Yan-Ru Liu
- Shaanxi Collaborative Innovation Center Medicinal Resource Industrialization, Shaanxi University of Chinese Medicine, Xianyang, 712083, PR China
| | - Zheng-Gang Yue
- Shaanxi Collaborative Innovation Center Medicinal Resource Industrialization, Shaanxi University of Chinese Medicine, Xianyang, 712083, PR China
| | - Ruo-Qi Li
- Gansu Institute for Drug Control, Lanzhou, 730070, PR China
| | - Qi Chang
- Gansu Institute for Drug Control, Lanzhou, 730070, PR China
| | - Xiu-Juan Xu
- Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, PR China
| | - Chun-Qiang Yang
- Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, PR China
| | - Jian-Kang Wang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, 710021, PR China
| | - Zhi-Shu Tang
- Shaanxi Collaborative Innovation Center Medicinal Resource Industrialization, Shaanxi University of Chinese Medicine, Xianyang, 712083, PR China; China Academy of Chinese Medical Sciences, Beijing, 100700, PR China.
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Kwok D, Scott C, Strom N, Au-Yeung F, Lam C, Chakrabarti A, Hutton T, Wolever TM. Comparison of a Daily Steviol Glycoside Beverage compared with a Sucrose Beverage for Four Weeks on Gut Microbiome in Healthy Adults. J Nutr 2024; 154:1298-1308. [PMID: 38408729 DOI: 10.1016/j.tjnut.2024.01.032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 12/12/2023] [Accepted: 01/05/2024] [Indexed: 02/28/2024] Open
Abstract
BACKGROUND Recent studies suggest that some nonnutritive sweeteners (NNS) have deleterious effects on the human gut microbiome (HGM). The effect of steviol glycosides on the HGM has not been well studied. OBJECTIVE We aimed to evaluate the effects of stevia- compared with sucrose-sweetened beverages on the HGM and fecal short-chain fatty acid (SCFA) profiles. METHODS Using a randomized, double-blinded, parallel-design study, n = 59 healthy adults [female/male, n = 36/23, aged 31±9 y, body mass index (BMI): 22.6±1.7 kg/m2] consumed 16 oz of a beverage containing either 25% of the acceptable daily intake (ADI) of stevia or 30 g of sucrose daily for 4 weeks followed by a 4-week washout. At weeks 0 (baseline), 4, and 8, the HGM was characterized via shotgun sequencing, fecal SCFA concentrations were measured using ultra-high performance liquid chromatography-tandem mass spectrometry and anthropometric measurements, fasting serum glucose, insulin and lipids, blood pressure, pulse, and 3-d diet records were obtained. RESULTS There were no significant differences in the HGM or fecal SCFA between the stevia and sucrose groups at baseline (P > 0.05). At week 4 (after intervention), there were no significant differences in the HGM at the phylum, family, genus, or species level between the stevia and sucrose groups and no significant differences in fecal SCFA. At week 4, BMI had increased by 0.3 kg/m2 (P = 0.013) in sucrose compared with stevia, but all other anthropometric and cardiometabolic measures and food intake did not differ significantly (P > 0.05). At week 8 (after washout), there were no significant differences in the HGM, fecal SFCA, or any anthropometric or cardiometabolic measure between the stevia and sucrose groups (P > 0.05). CONCLUSIONS Daily consumption of a beverage sweetened with 25% of the ADI of stevia for 4 weeks had no significant effects on the HGM, fecal SCFA, or fasting cardiometabolic measures, compared with daily consumption of a beverage sweetened with 30 g of sucrose. TRIAL REGISTRATION clinicaltrials.gov as NCT05264636.
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Affiliation(s)
- David Kwok
- Frontage Laboratories (BRI), Vancouver, British Columbia, Canada
| | - Corey Scott
- Cargill R&D Center, Plymouth, Minnesota, USA.
| | - Noah Strom
- Diversigen, New Brighton, Minnesota, USA
| | - Fei Au-Yeung
- INQUIS Clinical Research, Toronto, Ontario, Canada
| | - Caanan Lam
- Frontage Laboratories (BRI), Vancouver, British Columbia, Canada
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Brooks L, DiStefano CC, Clayton H, Gethers CT. Thickening human milk: the effect of time, temperature, and thickener for infants with dysphagia. Eur J Pediatr 2024; 183:1839-1848. [PMID: 38277000 DOI: 10.1007/s00431-024-05434-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 01/09/2024] [Accepted: 01/11/2024] [Indexed: 01/27/2024]
Abstract
The aim of this study was to investigate the effect of time, temperature, and thickener on expressed human milk thickened for infants with dysphagia. Thickening agents included raw oatmeal cereal, commercial thickeners (Gelmix, Purathick), pureed fruits, pureed vegetables, yogurt, and pudding. The International Dysphagia Diet Standardisation Initiative (IDDSI) flow test was used to measure the thickness level across samples at various temperatures (40 °F/4.4 °C, 70 °F/21.1 °C, and 98.6 °F/37 °C) and times (0, 5, 10, and 20 min). Statistical analysis included one-way ANOVA with Tukey post hoc test and multiple linear regression. Fruit purees, particularly banana, achieved the thickest mixtures at all temperatures and maintained a similar thickness over time (20 min). Vegetable puree mixtures were minimally effective at thickening, i.e., between 0 and 1 ml on IDDSI flow test, with exception of squash at 40 °F/4.4 °C. Commercial thickener (Gelmix and Purathick) mixtures continued to thicken over time. The yogurt mixture at 40 °F/4.4 °C thickened initially and thinned slightly over time. The pudding mixture at 40 °F/4.4 °C thickened immediately but quickly became a thin liquid. The raw oatmeal cereal mixtures thinned or thickened over time dependent on the temperature of the human milk (40 °F/4.4 °C mixture thinned over time, while the 70 °F/21.1 °C, and 98.6 °F/37 °C mixtures thickened over time). CONCLUSION Time, temperature, and thickening agents have a significant impact on the thickness level when added to expressed human milk. Certain foods such as fruit purees, squash, yogurt, and raw oatmeal may effectively thicken human milk, and the IDDSI flow test can assess if the mixture maintains a similar thickness level over time. These foods could be considered for older infants with dysphagia. When thickening human milk for infants with dysphagia, close physician and clinician monitoring is recommended given the potential positive and/or negative consequences on oral feeding and overall health. WHAT IS KNOWN • Thin liquids can be challenging for infants with dysphagia to safely swallow Human milk is difficult to thicken. WHAT IS NEW • Pureed fruits and pureed squash thicken human milk effectively at various temperatures and maintain thickness level over 20 minutes. • Pureed fruits and pureed squash thicken human milk effectively at various temperatures and maintain thickness level over 20 Raw oatmeal cereal either thins over time or thickens over time depending on the temperature of the base liquid.
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Affiliation(s)
| | | | - Haley Clayton
- Department of Clinical Nutrition, Children's Healthcare of Atlanta, Atlanta, USA
| | - Casiel T Gethers
- Department of Pediatrics, Emory School of Medicine, Atlanta, USA
- Department of Infectious Diseases, Children's Healthcare of Atlanta, Atlanta, USA
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Mishra S, Singh R, Upadhyay A, Kaur BP, Shukla S. Development and characterization of physical stability, glycemic index, flow behaviors, and antioxidant activity of finger millet-based beverage. J Food Sci 2024; 89:2096-2109. [PMID: 38462850 DOI: 10.1111/1750-3841.17008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 02/02/2024] [Accepted: 02/13/2024] [Indexed: 03/12/2024]
Abstract
Millets are gaining attention as a superfood due to their higher nutritional value and cost-effectiveness. In this regard, extraction condition for the development of finger millet-based beverage was optimized using a central composite design. Soaking time (X1) and temperature (X2) in the range of 5-10 h and 40-60°C, respectively, were the independent variables taken for three responses, namely, yield, total solids, and sedimentation index. The optimized conditions are best fitted in quadratic model (R2 0.91) for all the dependent variables. Accordingly, the optimized levels selected for soaking time and temperature were 10 h and 60°C respectively, resulting in the yield (Y1) of 91.86% ± 0.94%, total solids (Y2) of 17.72% ± 0.56%, and sedimentation index (Y3) of 12.18% ± 0.06%. Further, xanthan gum (0.5%) and jaggery powder (5%) were added in the optimized beverage to improve its physicochemical and functional properties. Xanthan gum improved the physical stability and rheological properties of the beverage, whereas jaggery improved the flavor and phenolic content of the same. The optimized beverage had a good amount of phenolic content (53.70 µg GAE/mL), antioxidant activity (DPPH 13.76 µmol/mL), zeta potential (-19.8 mV), and glycemic index (57). The flow curve of beverages was obtained using power law model, and result indicated good consistency index (k = 0.7716 Pa s) with flow behavior (n = 0.3411) depicted its pseudoplastic nature. The optimized extraction condition significantly reduced the antinutrients, tannin, and phytic content by 47% and 14%, respectively, in optimized beverage than control.
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Affiliation(s)
- Shivangi Mishra
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, India
| | - Rakhi Singh
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, India
| | - Barjinder Pal Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, India
| | - Shruti Shukla
- Department of Nanotechnology, North-Eastern Hill University (NEHU), East Khasi Hills, Shillong, Meghalaya, India
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15
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Copado CN, Ixtaina VY, Tomás MC. Enrichment of a fruit-based smoothie beverage with omega-3 fatty acids from microencapsulated chia seed oil. J Sci Food Agric 2024; 104:3352-3360. [PMID: 38105416 DOI: 10.1002/jsfa.13220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 11/17/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
BACKGROUND Omega-3 fatty acids are known for their various health benefits. Chia is the richest vegetable source of omega-3 fatty acids. However, its oil is highly susceptible to oxidative deterioration and should be protected for incorporation into food matrices. This work aimed to study the incorporation of different chia oil microcapsules in a powdered beverage, analyzing the effect on the physicochemical characteristics and stability during storage. RESULTS Different types of microcapsules were obtained: monolayer microcapsules using sodium caseinate and lactose as wall material, and multilayer microcapsules produced through electrostatic deposition using lecithins, chitosan, and chia mucilage as the first, second, and third layers, respectively. The results demonstrated an efficient enrichment of smoothies, with omega-3 fatty acid values ranging from 24.09% to 42.73%, while the original food matrix powder lacked this component. These powder beverages exhibited low moisture content (≤ 2.91%) and low water activity (≤ 0.39). The aerated, packed density and compressibility assays indicated that adding microcapsules made the powders less dense and compressible. The color of the original powdered beverage was not modified. The dispersibility reflected an acceptable instantaneity, reaching the maximum obscuration after 30 s of stirring. The solubility of all the enriched products was higher than 70%, whereas the pH was ~6.8. The contact angle between the powder and liquid indicated an excellent ability to be reconstituted in water. The analysis of the glass transition temperature showed that the storage temperature (25 °C) was adequate. The peroxide value of all the products was low throughout the storage (≤ 1.63 meq peroxide kg-1 of oil at 90 days at 25 ± 2 °C), thus maintaining the quality of the microencapsulated chia oil. CONCLUSIONS The results suggest that incorporating the monolayer and multilayer chia oil microcapsules that were studied could be a viable strategy for enriching smoothies with the omega-3 fatty acids present in chia seed oil. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Claudia N Copado
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), CICPBA, Facultad de Ciencias Exactas (FCE) Universidad Nacional de La Plata (UNLP), La Plata, Argentina
| | - Vanesa Y Ixtaina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), CICPBA, Facultad de Ciencias Exactas (FCE) Universidad Nacional de La Plata (UNLP), La Plata, Argentina
- Facultad de Ciencias Agrarias y Forestales (FCAyF, UNLP), La Plata, Argentina
| | - Mabel C Tomás
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), CICPBA, Facultad de Ciencias Exactas (FCE) Universidad Nacional de La Plata (UNLP), La Plata, Argentina
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Marchiandi J, Alghamdi W, Dagnino S, Green MP, Clarke BO. Exposure to endocrine disrupting chemicals from beverage packaging materials and risk assessment for consumers. J Hazard Mater 2024; 465:133314. [PMID: 38147747 DOI: 10.1016/j.jhazmat.2023.133314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 12/11/2023] [Accepted: 12/17/2023] [Indexed: 12/28/2023]
Abstract
This study investigated the influence of beverage packaging materials on the presence of endocrine disrupting chemicals (EDCs) in plastic, glass, carton, aluminium, and tin canned non-alcoholic beverages. Results showed that 63 EDCs including perfluoroalkyl and polyfluoroalkyl substances (PFAS), bisphenols, parabens, benzophenone-type UV-filters, biocides, nitrophenols, and alkylphenols, were detected in 144/162 screened products. Detected ∑63EDC concentrations ranged from 1.3 to 19,600 ng/L. EDC concentrations were higher in beverages packaged in metal cans while lower or no levels were detected in glass, plastic, and carton packaged drinks. Bisphenol levels were higher on average in canned beverages compared to glass (p < 0.01) and plastic products (p < 0.05) produced by the same brand and manufacturer. Two structural isomers of bisphenol A (BPA) were identified in 19 beverages, constituting the first detection in foodstuffs. The calculated daily intake of detected EDCs showed that exposure to BPA from per capita beverage consumption of 364 mL/day are up to 2000-fold higher than the newly revised safety guideline for BPA recommended by the EFSA (European Food Safety Authority). Overall, these findings suggest that BPA exposure poses a potential health hazard for individuals who regularly consume non-alcoholic beverages packaged in aluminium or tin cans, particularly young children.
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Affiliation(s)
- Jaye Marchiandi
- Australian Laboratory for Emerging Contaminants, School of Chemistry, University of Melbourne, Victoria 3010, Australia
| | - Wejdan Alghamdi
- Australian Laboratory for Emerging Contaminants, School of Chemistry, University of Melbourne, Victoria 3010, Australia
| | - Sonia Dagnino
- Transporters in Imaging and Radiotherapy in Oncology (TIRO), School of Medicine, Direction de la Recherche Fondamentale (DRF), Institut des sciences du vivant Fréderic Joliot, Commissariat à l'Energie Atomique et aux énergies alternatives (CEA), Université Côte d'Azur (UCA), 28 Avenue de Valombrose, 06107 Nice, France; MRC Centre for Environment and Health, Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, United Kingdom
| | - Mark P Green
- School of BioSciences, University of Melbourne, Victoria 3010, Australia
| | - Bradley O Clarke
- Australian Laboratory for Emerging Contaminants, School of Chemistry, University of Melbourne, Victoria 3010, Australia.
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Biswas A, C P. Unveiling the presence of fluoride in commercial tea infusion: Factors influencing its release and its adsorptive elimination by indigenously developed nanoadsorbents. Sci Total Environ 2024; 914:169810. [PMID: 38184246 DOI: 10.1016/j.scitotenv.2023.169810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 12/14/2023] [Accepted: 12/29/2023] [Indexed: 01/08/2024]
Abstract
Drinking tea, which is globally one of the most widely consumed beverages, is a potential source of fluoride toxicity. This research aimed at fluoride estimation in the infusions of commercial black tea and green tea samples, purchased from the local Indian market, systematic evaluation of the factors influencing the fluoride release and the adsorptive removal of fluoride using the indigenously developed nanoadsorbents. All the prepared infusions had fluoride content above the permissible WHO limits. Various factors, which affect the release of fluoride from tea leaves into the infusion include type of water, tea dosage and brewing time. The investigations revealed that, the fluoride content in the black tea infusions was much higher than the green tea infusions. Further, it also depended on the amount of tea leaves used for brewing. The fluoride, present in tea leaves, is released gradually and within just 1 min of brewing, the concentration of fluoride in the infusions was well above the permissible WHO limits. It was also observed that, the dried unprocessed tea leaves, when brewed in water, had high fluoride content. This further confirmed the presence of fluoride in tea infusion, which demands an efficient remediation technique. The developed nanoadsorbents exhibited efficient defluoridation of groundwater, and were therefore tested for their efficiency in defluoridating tea infusions as well. These nanoadsorbents could efficiently eliminate fluoride from both green and black tea infusions, bringing down the fluoride content below the WHO limits, thereby rendering the infusions safe. They exhibited rapid kinetics with high efficiency in adsorbing fluoride from tea infusions. These properties make them potential adsorbents for defluoridating tea infusion, which provides a probable solution to the problem of fluoride toxicity from drinking tea. This is one of the first reports on a technique for eliminating fluoride from tea infusions.
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Affiliation(s)
- Anjana Biswas
- Department of Physics, Sri Sathya Sai Institute of Higher Learning, Anantapur Campus, Andhra Pradesh 515001, India
| | - Prathibha C
- Department of Physics, Sri Sathya Sai Institute of Higher Learning, Anantapur Campus, Andhra Pradesh 515001, India.
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Pacheco LS, Tobias DK, Li Y, Bhupathiraju SN, Willett WC, Ludwig DS, Ebbeling CB, Haslam DE, Drouin-Chartier JP, Hu FB, Guasch-Ferré M. Sugar-sweetened or artificially-sweetened beverage consumption, physical activity, and risk of cardiovascular disease in adults: a prospective cohort study. Am J Clin Nutr 2024; 119:669-681. [PMID: 38185281 DOI: 10.1016/j.ajcnut.2024.01.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/18/2023] [Accepted: 01/03/2024] [Indexed: 01/09/2024] Open
Abstract
BACKGROUND Whether physical activity could mitigate the adverse impacts of sugar-sweetened beverages (SSBs) or artificially sweetened beverages (ASBs) on incident cardiovascular disease (CVD) remains uncertain. OBJECTIVES This study aimed to examine the independent and joint associations between SSB or ASB consumption and physical activity and risk of CVD, defined as fatal and nonfatal coronary artery disease and stroke, in adults from 2 United States-based prospective cohort studies. METHODS Cox proportional hazards models were used to calculate hazard ratios (HRs) and 95% CIs between SSB or ASB intake and physical activity with incident CVD among 65,730 females in the Nurses' Health Study (1980-2016) and 39,418 males in the Health Professional's Follow-up Study (1986-2016), who were free from chronic diseases at baseline. SSBs and ASBs were assessed every 4-y and physical activity biannually. RESULTS A total of 13,269 CVD events were ascertained during 3,001,213 person-years of follow-up. Compared with those who never/rarely consumed SSBs or ASBs, the HR for CVD for participants consuming ≥2 servings/d was 1.21 (95% CI: 1.12, 1.32; P-trend < 0.001) for SSBs and 1.03 (95% CI: 0.97, 1.09; P-trend = 0.06) for those consuming ≥2 servings/d of ASBs. The HR for CVD per 1 serving increment of SSB per day was 1.18 (95% CI: 1.10, 1.26) and 1.12 (95% CI: 1.04, 1.20) for participants meeting and not meeting physical activity guidelines (≥7.5 compared with <7.5 MET h/wk), respectively. Compared with participants who met physical activity guidelines and never/rarely consumed SSBs, the HR for CVD was 1.47 (95% CI: 1.37, 1.57) for participants not meeting physical activity guidelines and consuming ≥2 servings/wk of SSBs. No significant associations were observed for ASB when stratified by physical activity. CONCLUSIONS Higher SSB intake was associated with CVD risk regardless of physical activity levels. These results support current recommendations to limit the intake of SSBs even for physically active individuals.
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Affiliation(s)
- Lorena S Pacheco
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, United States.
| | - Deirdre K Tobias
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, United States; Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, United States
| | - Yanping Li
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, United States
| | - Shilpa N Bhupathiraju
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, United States; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, United States
| | - Walter C Willett
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, United States; Department of Epidemiology, Harvard School of Public Health, Boston, MA, United States
| | - David S Ludwig
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, United States; New Balance Foundation Obesity Prevention Center, Boston Children's Hospital, Boston, MA, United States
| | - Cara B Ebbeling
- New Balance Foundation Obesity Prevention Center, Boston Children's Hospital, Boston, MA, United States
| | - Danielle E Haslam
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, United States; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, United States
| | - Jean-Philippe Drouin-Chartier
- Faculté de Pharmacie, Université Laval, Quebec City, Quebec, Canada; Centre Nutrition Santé et Societé (NUTRISS), Institut Sur la Nutrition et les Aliments Fonctionnnels (INAF), Université Laval, Quebec City, Quebec, Canada
| | - Frank B Hu
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, United States; Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, United States; Department of Epidemiology, Harvard School of Public Health, Boston, MA, United States
| | - Marta Guasch-Ferré
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, United States; Department of Public Health and Novo Nordisk Foundation Center for Basic Metabolic Research, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark
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Sun Y, Yu B, Yu Y, Wang B, Tan X, Lu Y, Wang Y, Zhang K, Wang N. Sweetened Beverages, Genetic Susceptibility, and Incident Atrial Fibrillation: A Prospective Cohort Study. Circ Arrhythm Electrophysiol 2024; 17:e012145. [PMID: 38440895 DOI: 10.1161/circep.123.012145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Accepted: 12/15/2023] [Indexed: 03/06/2024]
Abstract
BACKGROUND An association between sweetened beverages and several cardiometabolic diseases has been reported, but their association with atrial fibrillation (AF) is unclear. We aimed to investigate the associations between consumption of sugar-sweetened beverages (SSB), artificially sweetened beverages (ASB), and pure fruit juice (PJ) and risk of consumption with AF risk and further evaluate whether genetic susceptibility modifies these associations. METHODS A total of 201 856 participants who were free of baseline AF, had genetic data available, and completed a 24-hour diet questionnaire were included. Cox proportional hazard models were used to estimate the hazard ratios (HRs) and 95% confidence intervals (CIs). RESULTS During a median follow-up of 9.9 years, 9362 incident AF cases were documented. Compared with nonconsumers, individuals who consumed >2 L/wk of SSB or ASB had an increased risk of AF (HR, 1.10 [95% CI, 1.01-1.20] and HR, 1.20 [95% CI, 1.10-1.31]) in the multivariable-adjusted model. A negative association was observed between the consumption of ≤1 L/wk of PJ and the risk of AF (HR, 0.92 [95% CI, 0.87-0.97]). The highest HRs (95% CIs) of AF were observed for participants at high genetic risk who consumed >2 L/wk of ASB (HR, 3.51 [95% CI, 2.94-4.19]), and the lowest HR were observed for those at low genetic risk who consumed ≤1 L/wk of PJ (HR, 0.77 [95% CI, 0.65-0.92]). No significant interactions were observed between the consumption of SSB, ASB, or PJ and genetic predisposition to AF. CONCLUSIONS Consumption of SSB and ASB at >2 L/wk was associated with an increased risk for AF. PJ consumption ≤1 L/wk was associated with a modestly lower risk for AF. The association between sweetened beverages and AF risk persisted after adjustment for genetic susceptibility to AF. This study does not demonstrate that consumption of SSB and ASB alters AF risk but rather that the consumption of SSB and ASB may predict AF risk beyond traditional risk factors.
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Affiliation(s)
- Ying Sun
- Institute and Department of Endocrinology and Metabolism, Shanghai Ninth People's Hospital, Shanghai JiaoTong University School of Medicine, China (Y.S., B.Y., Y.Y., B.W., Y.L., K.Z., N.W.)
| | - Bowei Yu
- Institute and Department of Endocrinology and Metabolism, Shanghai Ninth People's Hospital, Shanghai JiaoTong University School of Medicine, China (Y.S., B.Y., Y.Y., B.W., Y.L., K.Z., N.W.)
| | - Yuefeng Yu
- Institute and Department of Endocrinology and Metabolism, Shanghai Ninth People's Hospital, Shanghai JiaoTong University School of Medicine, China (Y.S., B.Y., Y.Y., B.W., Y.L., K.Z., N.W.)
| | - Bin Wang
- Institute and Department of Endocrinology and Metabolism, Shanghai Ninth People's Hospital, Shanghai JiaoTong University School of Medicine, China (Y.S., B.Y., Y.Y., B.W., Y.L., K.Z., N.W.)
| | - Xiao Tan
- School of Public Health, Zhejiang University, Hangzhou, China (X.T.)
- Department of Medical Sciences, Uppsala University, Sweden (X.T.)
| | - Yingli Lu
- Institute and Department of Endocrinology and Metabolism, Shanghai Ninth People's Hospital, Shanghai JiaoTong University School of Medicine, China (Y.S., B.Y., Y.Y., B.W., Y.L., K.Z., N.W.)
| | - Yu Wang
- Department of Cardiology, Shidong Hospital, University of Shanghai for Science and Technology, China (Y.W.)
| | - Kun Zhang
- Institute and Department of Endocrinology and Metabolism, Shanghai Ninth People's Hospital, Shanghai JiaoTong University School of Medicine, China (Y.S., B.Y., Y.Y., B.W., Y.L., K.Z., N.W.)
| | - Ningjian Wang
- Institute and Department of Endocrinology and Metabolism, Shanghai Ninth People's Hospital, Shanghai JiaoTong University School of Medicine, China (Y.S., B.Y., Y.Y., B.W., Y.L., K.Z., N.W.)
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Sylvetsky AC, Rebolledo N, Krieger JW. Nonsugar Sweeteners-Time for Transparency and Caution. JAMA Pediatr 2024; 178:217-218. [PMID: 38252446 DOI: 10.1001/jamapediatrics.2023.6041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/23/2024]
Abstract
This Viewpoint discusses the growing presence of nonsugar sweeteners (NSSs) in the food supply and mounting concerns about their use, which suggest that disclosure of the amounts of NSS in food and beverages and restrictions on their use in products marketed to children are warranted.
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Affiliation(s)
- Allison C Sylvetsky
- Department of Exercise and Nutrition Sciences, Milken Institute School of Public Health, The George Washington University, Washington, DC
| | - Natalia Rebolledo
- Center for Research in Food Environments and Prevention of Nutrition-Related Chronic Diseases, Institute of Nutrition and Food Technology, University of Chile, Macul, Chile
| | - James W Krieger
- Healthy Food America, Seattle, Washington
- Department of Health Systems and Population Health, University of Washington, Seattle, Washington
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21
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Ulfadillah SA, Chang SH. Antibacterial effects of various molecular weight chitosans against Alicyclobacillus acidoterrestris in orange juice. Int J Biol Macromol 2024; 262:130214. [PMID: 38367781 DOI: 10.1016/j.ijbiomac.2024.130214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/27/2024] [Accepted: 02/03/2024] [Indexed: 02/19/2024]
Abstract
Alicyclobacillus acidoterrestris has been gaining attention due to its unique thermo-acidophilic properties and being associated with the deterioration of pasteurized beverages. The objective of this study was to evaluate the antibacterial activity of chitosan with various molecular weights (MWs) (164, 85, 29.2, and 7.1 kDa) and concentrations (0-100 μg/mL) against A. acidoterrestris and its effect on guaiacol production. Various chitosan MWs were co-incubated for 7 days, and the bacterial growth, guaiacol, and vanillic acid contents during storage were determined. The chitosans performed antibacterial effects against A. acidoterrestris. Further, 164 kDa chitosan showed excellent results in controlling the growth and guaiacol formation in A. acidoterrestris. These findings demonstrated the efficacy of chitosan antibacterial activity against A. acidoterrestris and mitigating the guaiacol formation. Chitosan's antibacterial properties are attributed to the elimination of cells and suppression of guaiacol production. This study introduces a new approach for reducing A. acidoterrestris contamination in fruit juices, with potential product quality and safety advantages.
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Affiliation(s)
- Siti Ayu Ulfadillah
- Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan, ROC
| | - Shun-Hsien Chang
- Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan, ROC; Center for Marine Bioenvironment and Biotechnology, National Taiwan Ocean University, Keelung, Taiwan, ROC.
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22
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Chen R, Yu M, Jiang B, Chen J. Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice. J Food Sci 2024; 89:1755-1772. [PMID: 38328957 DOI: 10.1111/1750-3841.16945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 01/02/2024] [Accepted: 01/04/2024] [Indexed: 02/09/2024]
Abstract
Cold-pressed sugarcane juice (SCJ) is a beverage rich in vitamins, carbohydrates, and antioxidants. Various sterilization methods impact fruit juice's appearance, nutrients, and flavor. Hence, this study aims to assess how different sterilization techniques affect the flavor, appearance, and nutritional value of SCJ. Freshly prepared SCJs were subjected to two sterilization methods: pasteurization (referred to as PTG) and autoclaving (referred to as HTHP). The pasteurization process was carried out at 63°C for 30 min, whereas the HTHP process was applied at 115°C for 30 min. The appearances, Brix value, colors, sugar, organic acid content, and aromatic compounds were determined. The Brix and pH values of the juice show little variation across different heat treatments. The color index of PTG was similar to that of the control group, whereas the L* value of HTHP increased about 21%, resulting in a significant color change. The glucose and fructose contents of HTHP were 7.03 and 5.41 mg/mL, which were much higher than those of PTG (3.26 and 2.33 mg/mL) and control group (3.33 and 2.48 mg/mL). A total of 77 aromatic compounds were identified in the SCJ after various heat treatments. Among them, pentanoic acid, octanal, and β-damascenone were the most abundant substances contributing to the overall flavor in the control group, PTG, and HTHP. Pasteurization preserved the original flavor of the juice, whereas autoclaving triggered the Maillard reaction, forming pyrazine and furan-like compounds that altered the SCJ's flavor. In conclusion, pasteurization retained SCJ's original characteristics, whereas HTHP induces changes in nutrition and imparts a distinct flavor.
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Affiliation(s)
- Ronghua Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
| | - Bo Jiang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
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23
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Hossain F, Doyle S, Serpe MJ. Method for Glucose and Fructose Quantitation in Beverages Using an Off-the-Shelf Glucose Test Strip. ACS Sens 2024; 9:971-978. [PMID: 38346394 DOI: 10.1021/acssensors.3c02512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2024]
Abstract
A method was developed for quantifying both glucose and fructose in solutions and grape juice using commercially available glucose test strips connected to a mini-potentiostat. The first step of this sensing approach involved exposing the sample solution to an Accu Chek Aviva glucose test strip, which allowed for the direct quantitation of glucose. To quantify fructose, the solution was exposed to glucose isomerase, which led to the conversion of glucose to fructose and vice versa until an equilibrium was reached. Once equilibrium was reached, the solution was exposed to another glucose test strip; the signal obtained was shown to be related to the total amounts of glucose and fructose in solution. Finally, fructose was quantified by subtracting the glucose concentration (from the initial measurement) from the total concentration of glucose and fructose (from the second measurement after the reaction with glucose isomerase). The method yielded a limit of detection of 0.047 g L-1 for glucose and 0.49 g L-1 for fructose. Importantly, this method was shown to work well for analyzing glucose and fructose concentration in grape juice, which contains >60 g L-1 glucose and fructose. Since the ratio of glucose and fructose concentration in ripe grapes is close to 1, this method can be used to aid in the determination of grape ripeness to guide harvesting times.
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Affiliation(s)
- Faisal Hossain
- Department of Chemistry, University of Alberta, Edmonton, AB T6G 2G2, Canada
- Department of Chemistry, Faculty of Science, University of Chittagong, Chattogram 4331, Bangladesh
| | - Shea Doyle
- Department of Chemistry, University of Alberta, Edmonton, AB T6G 2G2, Canada
| | - Michael J Serpe
- Department of Chemistry, University of Alberta, Edmonton, AB T6G 2G2, Canada
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24
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Bulczak E, Chmurzynska A. Response to Comments on the Article "Caffeine Consumption in Polish Adults: Development and Validation of a Polish Questionnaire for Assessing Caffeine Intake". J Am Nutr Assoc 2024; 43:113-114. [PMID: 37378995 DOI: 10.1080/27697061.2023.2225355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/29/2023]
Affiliation(s)
- Ewa Bulczak
- Department of Human Nutrition and Dietetics, Poznań University of Life Sciences, Poland
| | - Agata Chmurzynska
- Department of Human Nutrition and Dietetics, Poznań University of Life Sciences, Poland
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25
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Pranata J, Hoyt H, Drake M, Barbano DM. Effect of dipotassium phosphate addition and heat on proteins and minerals in milk protein beverages. J Dairy Sci 2024; 107:695-710. [PMID: 37709031 DOI: 10.3168/jds.2023-23768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Accepted: 08/22/2023] [Indexed: 09/16/2023]
Abstract
Our objective was to determine the effects of dipotassium phosphate (DKP) addition, heat treatments (no heat, high temperature, short time [HTST]: 72°C for 15 s, and direct steam injection UHT: 142°C for 2.3 s), and storage time on the soluble protein composition and mineral (P, Ca, K) concentration of the aqueous phase around casein micelles in 7.5% milk protein-based beverages made with liquid skim milk protein concentrate (MPC) and micellar casein concentrate (MCC). Milk protein concentrate was produced using a spiral wound polymeric membrane, and MCC was produced using a 0.1-µm ceramic membrane by filtration at 50°C. Two DKP concentrations were used (0% and 0.15% wt/wt) within each of the 3 heat treatments. All beverages had no other additives and ran through heat treatment without coagulation. Ultracentrifugation (2-h run at 4°C) supernatants of the beverages were collected at 1, 5, 8, 12, and 15-d storage at 4°C. Phosphorus, Ca, and K concentrations in the beverages and supernatants were measured using inductively coupled plasma spectrometry. Protein composition of supernatants was measured using Kjeldahl and sodium dodecyl sulfate-PAGE. Micellar casein concentrate and MPC beverages with 0.15% DKP had higher concentrations of supernatant protein, Ca, and P than beverages without DKP. Protein, Ca, and P concentrations were higher in MCC supernatant than in MPC supernatant when DKP was added, and these concentrations increased over storage time, especially when lower heat treatments (HTST or no heat treatment) had been applied. Dipotassium phosphate addition caused the dissociation of αS-, β-, and κ-casein, and casein proteolysis products out of the casein micelles, and DKP addition explained over 70% of the increase in supernatant protein, P, and Ca concentrations. Dipotassium phosphate could be removed from 7.5% of protein beverages made with fresh liquid MCC and MPC (containing a residual lactose concentration of 0.6% to 0.7% and the proportional amount of soluble milk minerals), as these beverages maintain heat-processing stability without DKP addition.
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Affiliation(s)
- Joice Pranata
- Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Hayden Hoyt
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing and Nutritional Sciences, North Carolina State University, Raleigh, NC 27695
| | - MaryAnne Drake
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing and Nutritional Sciences, North Carolina State University, Raleigh, NC 27695
| | - David M Barbano
- Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
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26
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Casagrande JG, Rogero MM, de Oliveira DC, Quintanilha BJ, Capetini VC, Makiyama EN, Neves BRO, da Silva Gonçalves CE, de Freitas S, Hassimotto NMA, Fock RA. Effects of grape juice intake on the cell migration properties in overweight women: Modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside. Food Res Int 2024; 178:113873. [PMID: 38309895 DOI: 10.1016/j.foodres.2023.113873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 12/04/2023] [Accepted: 12/14/2023] [Indexed: 02/05/2024]
Abstract
Overweight and obesity are typical conditions of chronic low-intensity systemic inflammatory responses, and both have become more common in recent decades, which emphasizes the necessity for healthier diet intake. Fruits such as grapes are rich in anthocyanins, one of which is delphinidin, a promising chemopreventive agent with anti-inflammatory properties. Considering that polymorphonuclear cells (PMNs) are rapidly mobilized to tissues when the inflammatory process is initiated, this study aimed to understand the impact of grape juice intake and delphinidin on the migration properties of PMNs. Overweight women ingested 500 mL of grape juice for 28 days, and then lipid and inflammatory profiles, as well as the white blood cell count (WBC), were evaluated. Additionally, the gene expression of inflammatory markers and quantified migration molecules such as CD11/CD18, ICAM-1 and VCAM-1 were evaluated in PMNs. The influence of delphinidin-3-O-glucoside in vitro on some migration properties was also evaluated. Grape juice intake did not influence the lipid profile or affect the WBC. However, NFκB gene expression was reduced in PMNs, also reducing the circulating values of IL-8, sICAM-1, and sVCAM-1. The in vitro results demonstrated that delphinidin significantly reduced the migration potential of cells and reduced CD11-/CD18-positive cells, the gene expression of ICAM-1, and the phosphorylation and gene expression of NFκB. Additionally, delphinidin also reduced the production of IL-6, IL-8, and CCL2. Grape juice, after 28 days of intervention, influenced some properties related to cell migration, and delphinidin in vitro can modify the cell migration properties.
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Affiliation(s)
- Juliana Gimenez Casagrande
- Department of Clinical and Toxicological Analysis, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Marcelo Macedo Rogero
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil; Food Research Center (FoRC), CEPID-FAPESP (Research Innovation and Dissemination Centers São Paulo Research Foundation), São Paulo, Brazil
| | - Dalila Cunha de Oliveira
- Department of Clinical and Toxicological Analysis, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Bruna J Quintanilha
- Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
| | | | - Edson Naoto Makiyama
- Department of Clinical and Toxicological Analysis, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Bruna Roberta Oliveira Neves
- Department of Clinical and Toxicological Analysis, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | | | - Sumara de Freitas
- Department of Clinical and Toxicological Analysis, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Neuza Mariko Aymoto Hassimotto
- Food Research Center (FoRC), CEPID-FAPESP (Research Innovation and Dissemination Centers São Paulo Research Foundation), São Paulo, Brazil; Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Ricardo Ambrósio Fock
- Department of Clinical and Toxicological Analysis, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil.
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27
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Atkin J, Devaney C, Yoshimatsu Y, Smithard D. Modified medication use in dysphagia: the effect of thickener on drug bioavailability-a systematic review. Eur Geriatr Med 2024; 15:19-31. [PMID: 38280090 PMCID: PMC10876765 DOI: 10.1007/s41999-023-00896-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Accepted: 10/30/2023] [Indexed: 01/29/2024]
Abstract
INTRODUCTION Dysphagia is associated with long-term conditions including strokes, dementia, Parkinson's disease and frailty. Dysphagia affects 30-40% of the population aged over 65 years-old. Adults with dysphagia often experience long-term conditions requiring multiple medications (often > 5) to manage these. The thickening of liquids is a common compensatory strategy in dysphagia management. Studies suggest that immersion in thickened liquids affects medicines' solubility in vitro. Clinicians and pharmacists are unaware of the pharmacokinetic/therapeutic effects of thickened liquids on oral medicines. We conducted a systematic review of existing literature on thickeners' effects on drug bioavailability. METHODOLOGY We performed a literature search of MEDLINE & EMBASE. Search terms included: dysphagia/thickened diet (EMBASE only)/ bioavailability or absorption of medicines or pharmacokinetics; excluded: NG feeds/animal studies. STUDIES INCLUDED all genders, countries, > 18 years, community and hospital settings. PRISMA guidance was followed. RESULTS Five hundred seventy results were found, and 23 articles identified following the reference list review. Following an abstract and full-text review, 18 were included. Most articles evaluated thickeners on dissolution profiles in-vitro, with a few investigating in-vivo. Most studies were single-centre prospective studies identifying that thickeners generally affect dissolution rates of medications. Few studies assessed bioavailability or used clinical outcomes. CONCLUSION Dysphagia and polypharmacy are common in older adults, but little is known about the effects of altering liquid viscosity on the therapeutic effect of most medications. Further larger-scale studies are required to evaluate the therapeutic impact of thickener, on a bigger range of medications, factoring in other variables such as type of thickener, viscosity of thickener and duration of immersion.
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Affiliation(s)
- Jayne Atkin
- General Medicine, Kings College Hospital, Kings College Hospital NHS Foundation Trust, Denmark Hill, London, SE5 9RS, UK
| | - Christopher Devaney
- Pharmacy, Queen Elizabeth Hospital, Lewisham and Greenwich NHS Trust, Stadium Rd, London, SE18 4QH, UK.
| | - Yuki Yoshimatsu
- Elderly Care, Queen Elizabeth Hospital, Lewisham and Greenwich NHS Trust, Stadium Rd, London, SE18 4QH, UK
- CEAR, University of Greenwich, London, UK
| | - David Smithard
- Elderly Care, Queen Elizabeth Hospital, Lewisham and Greenwich NHS Trust, Stadium Rd, London, SE18 4QH, UK
- CEAR, University of Greenwich, London, UK
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28
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Öztürk Hİ, Buzrul S, Bilge G, Yurdakul M. Pulsed electric field for shalgam juice: effects on fermentation, shelf-life, and sensory quality. J Sci Food Agric 2024; 104:1784-1792. [PMID: 37862233 DOI: 10.1002/jsfa.13066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 09/30/2023] [Accepted: 10/20/2023] [Indexed: 10/22/2023]
Abstract
BACKGROUND Pulsed electric field (PEF) has become a reality in the food industry as a non-thermal application. PEF is used due to its benefits such as increasing the extraction of anthocyanin or other bioactive substances, shortening the fermentation time, and reducing the microbiological load by electroporation. This study aimed to determine the effect of PEF pretreatment on the fermentation, chemical, microbiological, and sensory properties of shalgam juice. For this purpose, PEF with 1 kV cm-1 of field strength was used as a pretreatment for shalgam juice and changes in control and PEF-treated samples were monitored during fermentation and 70 days of cold storage (4 °C). RESULTS The pH and lactic acid content during fermentation were similar for both samples. The effect of PEF on pH (3.15-3.39), titratable acidity (4.35-5.49 g L-1 ), total phenolic content (279-766 mg mL-1 GAE) and antioxidant activity (694-2091 μmol Trolox mL-1 ) during storage was insignificant. PEF-treated samples had lower total aerobic mesophilic bacteria (~9%) and lactic acid bacteria (~3%) counts than the control samples at the end of 70 days. Sensory analyses performed at 30th and 60th days of storage with 74 panelists revealed that the color, taste, sourness, saltiness, bitterness, and general acceptability were not inversely affected by PEF. CONCLUSION Our results could be a basis to produce shalgam juice commercially by PEF treatment. Although more studies with new experimental designs should be carried out, preliminary results indicated that the use of PEF might have a potential for fermented products such as shalgam juices. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hale İnci Öztürk
- Department of Food Engineering, Konya Food and Agriculture University, Konya, Turkey
| | - Sencer Buzrul
- Department of Food Engineering, Necmettin Erbakan University, Konya, Turkey
| | - Gonca Bilge
- Department of Food Engineering, Yeditepe University, İstanbul, Turkey
| | - Merve Yurdakul
- Department of Bioengineering, Konya Food and Agriculture University, Konya, Turkey
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29
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Muhl JR, Pilkington LI, Fedrizzi B, Deed RC. Exploring the Equilibrium between Glut3SHal and Glut3SH-SO 3: A Method for the Quantification of These Compounds in Wine. J Agric Food Chem 2024; 72:1902-1913. [PMID: 36988295 DOI: 10.1021/acs.jafc.2c08924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
3S-Gluthathionylhexanal (glut3SHal) is an early precursor to the important wine aroma compound 3-sulfanylhexan-1-ol (3SH), imparting tropical passion fruit aromas, even at trace concentrations. In wine, glut3SHal occurs in equilibrium with its bisulfite adduct (glut3SH-SO3), challenging its quantification. To circumvent the issues encountered when attempting to describe the equilibrium between these compounds, a method for their quantification in wine samples was developed. Separation of glut3SHal and glut3SH-SO3 using solid-phase extraction followed by oxime derivatization and analysis via liquid chromatography-mass spectrometry allowed for measurement of both compounds in wine samples. Analysis of commercial Sauvignon Blanc wines using the developed method confirmed that glut3SH-SO3 is the major species in the wine matrix. The method developed in this work will enable further exploration of the relationship between glut3SHal and glut3SH-SO3 and their contribution to production of 3SH in wines. There is potential to extrapolate this work to explore other aldehyde-sulfonic acid equilibria in foods and beverages.
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Affiliation(s)
- Jennifer R Muhl
- School of Chemical Sciences, University of Auckland|Waipapa Taumata Rau, 23 Symonds Street, Auckland 1010, New Zealand
| | - Lisa I Pilkington
- School of Chemical Sciences, University of Auckland|Waipapa Taumata Rau, 23 Symonds Street, Auckland 1010, New Zealand
| | - Bruno Fedrizzi
- School of Chemical Sciences, University of Auckland|Waipapa Taumata Rau, 23 Symonds Street, Auckland 1010, New Zealand
| | - Rebecca C Deed
- School of Chemical Sciences, University of Auckland|Waipapa Taumata Rau, 23 Symonds Street, Auckland 1010, New Zealand
- School of Biological Sciences, University of Auckland|Waipapa Taumata Rau, 3 Symonds Street, Auckland 1010, New Zealand
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30
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Erdem A, Senturk H. Smartphone-Controlled Aptasensor for Voltammetric Detection of Patulin in Apple Juice. Sensors (Basel) 2024; 24:754. [PMID: 38339470 PMCID: PMC10856927 DOI: 10.3390/s24030754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 01/16/2024] [Accepted: 01/20/2024] [Indexed: 02/12/2024]
Abstract
Patulin (PAT) is a mycotoxin that adversely affects the health of humans and animals. PAT can be particularly found in products such as apples and apple juice and can cause many health problems if consumed. Therefore, accurate and sensitive determination of PAT is very important for food quality and human and animal health. A voltammetric aptasensor was introduced in this study for PAT determination while measuring the changes at redox probe signal. The limit of detection (LOD) was found to be 0.18 pg/mL in the range of 1-104 pg/mL of PAT in buffer medium under optimum experimental conditions. The selectivity of the PAT aptasensor against ochratoxin A, fumonisin B1 and deoxynivalenol mycotoxins was examined and it was found that the aptasensor was very selective to PAT. PAT determination was performed in an apple juice medium for the first time by using a smartphone-integrated portable device, and accordingly, an LOD of 0.47 pg/mL was achieved in diluted apple juice medium. A recovery range of 91.24-93.47% was obtained for PAT detection.
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Affiliation(s)
- Arzum Erdem
- Analytical Chemistry Department, Faculty of Pharmacy, Ege University, Bornova 35100, Izmir, Turkey
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31
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Song XL, Liu YQ, He FY, Wu YY, Wang DD, Lv H, Wang XS, Sun ZG, Cheng CL, Liao KC, Chen Y. Facile fabrication of carbon nanotube hollow microspheres as a fiber coating for ultrasensitive solid-phase microextraction of phthalic acid esters in tea beverages. Anal Methods 2024; 16:420-426. [PMID: 38165136 DOI: 10.1039/d3ay01943h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2024]
Abstract
The efficient extraction of phthalic acid esters (PAEs) is challenging due to their extremely low concentration, complicated matrices and hydrophilicity. Herein, hollow microspheres, as an ideal coating, possess significant potential for solid-phase microextraction (SPME) due to their fascinating properties. In this study, multiwalled carbon nanotube hollow microspheres (MWCNT-HMs) were utilized as a fiber coating for the SPME of PAEs from tea beverages. MWCNT-HMs were obtained by dissolving the polystyrene (PS) cores with organic solvents. Interestingly, MWCNT-HMs well maintain the morphology of the MWCNTs@PS precursors. The layer-by-layer (LBL) assembly of MWCNTs on PS microsphere templates was achieved through electrostatic interactions. Six PAEs, di-ethyl phthalate (DEP), di-iso-butyl phthalate (DIBP), di-n-butyl phthalate (DBP), benzyl butyl phthalate (BBP), di-2-ethylhexyl phthalate (DEHP) and di-n-octyl phthalate (DOP), were selected as target analytes for assessing the efficiency of the coating for SPME. The stirring rate, sample solution pH and extraction time were optimized by using the Box-Behnken design. Under optimal working conditions, the proposed MWCNT-HMs/SPME was coupled with gas chromatography-tandem mass spectrometry (GC-MS/MS) to achieve high enrichment factors (118-2137), wide linearity (0.0004-10 μg L-1), low limits of detection (0.00011-0.0026 μg L-1) and acceptable recovery (80.2-108.5%) for the detection of PAEs. Therefore, the MWCNT-HM coated fibers are promising alternatives in the SPME method for the sensitive detection of PAEs at trace levels in tea beverages.
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Affiliation(s)
- Xin-Li Song
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, China.
| | - Yu-Qing Liu
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, China.
| | - Fei-Yan He
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, China.
| | - Yi-Yao Wu
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, China.
| | - Dong-Dong Wang
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, China.
| | - Hui Lv
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, China.
| | - Xue-Shan Wang
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, China.
| | - Zhong-Guan Sun
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, China.
| | - Can-Ling Cheng
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, China.
| | - Ke-Chao Liao
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, China.
| | - Yue Chen
- Department of Criminal Science and Technology, Shandong Police College, Jinan 250014, China
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32
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Balthazar CF, Teixeira S, Bertolo MRV, Silva R, Bogusz Junior S, Cruz AG, Sant'Ana AS. Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating. J Dairy Sci 2024; 107:155-168. [PMID: 37709020 DOI: 10.3168/jds.2023-23865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Accepted: 08/08/2023] [Indexed: 09/16/2023]
Abstract
Ohmic heating may improve bioactive compounds and processing, ensuring food safety of beverages, liquid and pasty food, or liquid with solid pieces. Due to those traits, this study conducted a comparison between ohmic heating technology and conventional heating (CH), with a focus on assessing the impact of both methods on functional compounds (such as angiotensin-converting enzyme inhibition, α-amylase and α-glucosidase inhibition, and antioxidant activity) in both fresh and thawed raw sheep milk, which had been frozen for up to 3 mo. Different ohmic heating conditions were applied and compared to CH (3.33-8.33 V/cm vs. CH [73°C/15 s]). A total of 18 peptides with some functional activities were identified by MALDI-TOF mass spectrometry analysis. Ohmic heating samples presented the highest activities related to health, followed by CH and raw milk samples; antioxidant activity range was from 0.11% to 0.71%, antihypertensive activity ranged from 0.20% to 0.72%, and antidiabetic activity ranged from 0.21% to 0.79%. Of 51 volatile compounds detected, some were degraded by freezing, storing, and heating the sheep milk. This study showed for the first time that ohmic heating processing improved sheep milk bioactive peptides and preserved volatile compounds.
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Affiliation(s)
- Celso F Balthazar
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, 13083-862, Campinas, SP, Brazil.
| | - Sinara Teixeira
- São Carlos Institute of Chemistry, São Paulo University, 13563-120, São Carlos, SP, Brazil
| | - Mirella R V Bertolo
- São Carlos Institute of Chemistry, São Paulo University, 13563-120, São Carlos, SP, Brazil
| | - Ramon Silva
- Department of Food Technology, Federal Institute of Rio de Janeiro (IFRJ), 21941-902, Rio de Janeiro, RJ, Brazil; Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School, Federal Fluminense University, 24230-321, Niterói, RJ, Brazil
| | | | - Adriano G Cruz
- Department of Food Technology, Federal Institute of Rio de Janeiro (IFRJ), 21941-902, Rio de Janeiro, RJ, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, 13083-862, Campinas, SP, Brazil.
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Takemura M, Inoue K, Tamai I, Shirasaka Y. Magnitude of Fruit Juice-Drug Interactions Due to Osmolality-Dependent Fluid Secretion: Differences among Apple, Orange, and Grapefruit Juices. Biol Pharm Bull 2024; 47:72-78. [PMID: 38171780 DOI: 10.1248/bpb.b23-00490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2024]
Abstract
We recently reported that the gastrointestinal (GI) fluid volume is influenced by the solution osmolality, and proposed that this effect may play a role in beverage-drug interactions. Here, we investigated whether osmolality-dependent fluid secretion can explain the difference in the magnitudes of fruit juice-drug interactions depending on the type of fruit juice (grapefruit juice (GFJ), orange juice (OJ), and apple juice (AJ)). The osmolality of GFJ, OJ, and AJ used in this study was found to be 552, 686, and 749 mOsm/kg, respectively. Measurements of intestinal fluid movement following beverage administration by the in situ closed-loop technique revealed the following rank order for fluid volume in rat ileum: AJ > OJ > GFJ > purified water, suggesting that water movement is dependent on the osmolality of these beverages. Such changes in GI fluid volume are expected to alter the luminal drug concentration, potentially contributing to the magnitude of beverage-drug interactions. Indeed, in vivo pharmacokinetic study in rats revealed that the plasma concentration of atenolol, a low-permeability drug, was the highest after oral administration in purified water, followed by GFJ and OJ, and was the lowest after administration in AJ. In contrast, antipyrine, a high-permeability drug, showed no significant difference in plasma concentration after administration in purified water and fruit juices, suggesting that the absorption of high-permeability drugs is less affected by solution osmolality. Our findings indicate that differences in the magnitude of beverage-drug interactions can be at least partly explained by differences in the osmolality of the beverages ingested.
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Affiliation(s)
- Miyuki Takemura
- Faculty of Pharmacy, Institute of Medical, Pharmaceutical and Health Sciences, Kanazawa University
- School of Pharmacy, Tokyo University of Pharmacy and Life Sciences
| | - Katsuhisa Inoue
- School of Pharmacy, Tokyo University of Pharmacy and Life Sciences
| | - Ikumi Tamai
- Faculty of Pharmacy, Institute of Medical, Pharmaceutical and Health Sciences, Kanazawa University
| | - Yoshiyuki Shirasaka
- Faculty of Pharmacy, Institute of Medical, Pharmaceutical and Health Sciences, Kanazawa University
- School of Pharmacy, Tokyo University of Pharmacy and Life Sciences
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Hoque M, Talukdar S, Roy KR, Hossain MA, Zzaman W. Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation. FOOD SCI TECHNOL INT 2024; 30:37-48. [PMID: 36128774 DOI: 10.1177/10820132221127504] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Sonication is a novel processing method that is perceived as a substitute for heat treatment to ensure the safety of juice while reducing the loss of nutrients during processing. The impacts of sonication and thermal processing on pineapple juice, including physicochemical properties, antioxidant activities, and microbial inactivation, were studied. Pineapple juice was sonicated at 100 W and 140 W (for 5, 10 and 15 min) and heat-treated at 70 °C, 80 °C and 90 °C (for 1 min). Results indicated minor alterations in physicochemical characteristics after sonication and thermal processing, while sonication treatment showed better retention of the color, clarity, and browning index of pineapple juice. Moreover, sonication significantly increased the bioactive compounds (total carotenoids, ascorbic acid, phenolics, and flavonoids) and boosted the antioxidant activity of pineapple juice compared to the heat-processed juice. Although sonication reduced the microbial load significantly with the increasing exposure time, it could not thoroughly inactivate microorganisms like thermal treatment. Therefore, optimal sonication processing conditions are required to be determined. This study will help the food processors utilize sonication treatment in pineapple juice processing plants to inactivate microorganisms thoroughly while also boosting the nutritional value.
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Affiliation(s)
- Mominul Hoque
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
| | - Suvro Talukdar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
| | - Keya Rani Roy
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
| | - Mohammad Afzal Hossain
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
| | - Wahidu Zzaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
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Jurisch M, Fantini C, Augusti R, Almeida MR. Combining surface-enhanced Raman spectroscopy and paper spray mass spectrometry for the identification and confirmation of psychotropic substances in alcoholic beverages. J Mass Spectrom 2024; 59:e4997. [PMID: 38146219 DOI: 10.1002/jms.4997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 11/11/2023] [Accepted: 12/07/2023] [Indexed: 12/27/2023]
Abstract
Criminal practices in which an individual becomes vulnerable and prone to sexual assault after ingesting drinks spiked with doping substances have become a social concern globally. As forensic protocols require a multi-tiered strategy for chemical evidentiary analysis, the backlog of evidence has become a significant problem in the community. Herein, a fast, sensible, and complementary dual analytical methodology was developed using a single commercial paper substrate for surface-enhanced Raman spectroscopy (SERS) and paper spray mass spectrometry (PS-MS) analysis to identify psychotropic substances added to alcoholic beverages irrefutably. To study and investigate this criminal practice, pharmaceutical formulations containing distinct psychotropic substances (zolpidem, clonazepam, diazepam, and ketamine) were added to drinks typically consumed at parties and festivals (Pilsen beer, açaí Catuaba®, gin tonic, and vodka mixed with Coca-Cola Zero®). A simple liquid-liquid extraction with a low-temperature partitioning (LLE-LTP) procedure was applied to the drinks and effectively minimized matrix effects. As a preliminary analysis, SERS spectra combined with Hierarchical Clustering Analysis (HCA) provided sufficient information to investigate the samples further. The presence of the protonated species for the psychotropic substances in the spiked drinks was readily verified in the mass spectra and confirmed by tandem mass spectrometry. Finally, the results demonstrate the potential of this methodology to be easily implemented into the routine of forensic laboratories and to be further employed at harm reduction tends at parties and festivals to detect contaminated beverages promptly and irrefutably as an efficient tool to prevent such crimes.
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Affiliation(s)
- Marina Jurisch
- Departamento de Química, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Cristiano Fantini
- Departamento de Física, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Rodinei Augusti
- Departamento de Química, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Mariana Ramos Almeida
- Departamento de Química, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
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Ngernpradab P, Insin N, Wongravee K, Srisa-Art M. A novel PDMS-based digital magnetofluidic platform for lab-on-a-chip applications. Talanta 2024; 266:125053. [PMID: 37579679 DOI: 10.1016/j.talanta.2023.125053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/29/2023] [Accepted: 08/05/2023] [Indexed: 08/16/2023]
Abstract
Superhydrophobic gold film embedded PDMS was employed as a novel platform for digital magnetofluidics. The device performance for lab-on-a-chip applications was investigated by demonstrating four types of reactions. First, acid-based titration was introduced as a simple mixing reaction. Second, colorimetric detection of phosphate based on the molybdenum blue method was represented as a more complicated reaction. The fabricated device was able to determine the amount of phosphate in the concentration range of 10-100 ppm with %RSD of color intensity of less than 5%. Third, colorimetric detection of glucose using glucose oxidase was demonstrated as an enzymatic reaction. A linear range of 1-20 mM for determination of glucose was applied for measuring glucose in beverages with recovery percentages of glucose in the acceptable range of 89.6-106.8%. Finally, multistep analysis of C-reactive protein (CRP) based on immunomagnetic separation was successfully demonstrated on this proposed device. Therefore, the superhydrophobic gold-coated PDMS has shown its ability to be a simple platform for digital magnetofluidics for a variety of applications in the field of lab-on-a-chip technology.
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Affiliation(s)
- Pakakan Ngernpradab
- Electrochemistry and Optical Spectroscopy Center of Excellence, Department of Chemistry, Faculty of Science, Chulalongkorn University, Pathumwan, Bangkok, 10330, Thailand
| | - Numpon Insin
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Pathumwan, Bangkok, 10330, Thailand
| | - Kanet Wongravee
- A Sensor Research Unit (SRU), Department of Chemistry, Faculty of Science, Chulalongkorn University, Pathumwan, Bangkok, 10330, Thailand; Research Network NANOTEC-CU on Advanced Structural and Functional Nanomaterials, Faculty of Science, Chulalongkorn University, Pathumwan, Bangkok, 10330, Thailand
| | - Monpichar Srisa-Art
- Electrochemistry and Optical Spectroscopy Center of Excellence, Department of Chemistry, Faculty of Science, Chulalongkorn University, Pathumwan, Bangkok, 10330, Thailand.
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Schmitz C, Grambusch IM, Neutzling Lehn D, Hoehne L, Volken de Souza CF. A systematic review and meta-analysis of validated analytical techniques for the determination of total selenium in foods and beverages. Food Chem 2023; 429:136974. [PMID: 37499504 DOI: 10.1016/j.foodchem.2023.136974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 07/05/2023] [Accepted: 07/20/2023] [Indexed: 07/29/2023]
Abstract
The intricate balance between the beneficial and harmful effects of selenium (Se) intake means that its quantification in food needs to be done correctly. Therefore, in this review, we systematized 105 articles to identify the most studied methodologies, analytical techniques, and food matrices. Among the analytical techniques employed, inductively coupled plasma mass spectrometry (ICP-MS) (n = 29) emerged as the most commonly used method. The most prevalent hydrolysis methodology to digest Se in food matrices involved the use of nitric acid combined with ultrasound, which improved both the yield and digestion time. Optimal recovery values were achieved when total Se quantification accounted for the sum of Se(IV) and Se(VI) (94.4-99.4%) and for SeCys (88-96.5%). These findings are relevant for advancing methodological approaches, and their results emphasize the importance of developing alternative, faster, and lower-cost protocols for Se quantification in foods and beverages.
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Affiliation(s)
- Caroline Schmitz
- Food Biotechnology Laboratory, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Graduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Isabel Marie Grambusch
- Food Biotechnology Laboratory, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Daniel Neutzling Lehn
- Food Biotechnology Laboratory, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Graduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Lucélia Hoehne
- Graduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Claucia Fernanda Volken de Souza
- Food Biotechnology Laboratory, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Graduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil.
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Su R, Xiao X, Li G. Thermosensitive poly(N-isopropylacrylamide) hydrogel/highly internal phase emulsion porous polymer tube tip solid-phase extraction for the determination of methylimidazoles in beverage. J Chromatogr A 2023; 1712:464476. [PMID: 37924617 DOI: 10.1016/j.chroma.2023.464476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 10/23/2023] [Accepted: 10/26/2023] [Indexed: 11/06/2023]
Abstract
Poly(N-isopropylacrylamide) thermosensitive hydrogel tube tip solid-phase extraction/ultra-high liquid chromatography-mass spectrometry (UPLC-MS/MS) method was developed for analysis of methylimidazoles in beverages. Thermosensitive poly(N-isopropylacrylamide) (PNIPA) hydrogel solid-phase extraction (SPE) medium was prepared on the surface of highly internal phase emulsion (HIPE) porous polymer by thermally initiated polymerization in a tube tip. The temperature sensitive SPE medium has the characteristics of high porosity and high specific surface area. When the temperature is higher than 30.0℃, it can well adsorb polar molecular, and could quickly desorb polar molecular when the temperature was less than 20.0℃. The tube tip SPE coupled with UPLC-MS/MS method was established for the determination of three polar molecules including 1-methylimidazole, 4-methylimidazole and 2-methylimidazole, with linear ranges of 2.50 - 240 μg/L, and detection limits of 1.20, 1.20 and 0.65 μg/L, respectively. The method was applied to the determination of three methylimidazoles in beverages with the spiked recoveries of 81.5%-115.5% and the RSD of 0.6%-5.0%, and the relative errors of the results with the national standard UPLC-MS/MS method were in the range of -8.5%-8.9%.
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Affiliation(s)
- Rihui Su
- School of Chemistry, Sun Yat-sen University, Guangzhou, 510006, China
| | - Xiaohua Xiao
- School of Chemistry, Sun Yat-sen University, Guangzhou, 510006, China.
| | - Gongke Li
- School of Chemistry, Sun Yat-sen University, Guangzhou, 510006, China.
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Schuler L, Zust D, Dahm G, Clabots F. Nickel in foodstuffs available on the Luxembourgish market and dietary intake. Food Addit Contam Part B Surveill 2023; 16:350-360. [PMID: 37691281 DOI: 10.1080/19393210.2023.2249434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Accepted: 08/15/2023] [Indexed: 09/12/2023]
Abstract
Nickel is a food contaminant of natural or anthropogenic origin. Monitoring of contaminants in food in general allows obtaining an overview on the presence of substances that are undesirable to health. The aim of this study was to analyse nickel content in food of non-animal origin and beverages sold in Luxembourg to determine the exposure of the population to this contaminant. In total, 660 samples were analysed in the timeframe from 2017 to 2021. The results demonstrate high concentrations of nickel in cashew nuts, walnuts, hemp and sunflower seeds, dried peas, oregano, and cocoa powder. Surveillance of contaminants in food allows identifying contributors to the chronic and acute exposure of nickel in order to potentially set official maximum levels in European legislation in the future, allowing for better enforcement actions in case of contaminated products and increasing consumer protection.
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Affiliation(s)
- Luc Schuler
- Ministry of Agriculture, Viticulture and Rural Development, Luxembourg Veterinary and Food Administration, Strassen, Grand Duchy of Luxembourg
| | - Danny Zust
- Ministry of Agriculture, Viticulture and Rural Development, Luxembourg Veterinary and Food Administration, Strassen, Grand Duchy of Luxembourg
| | - Georges Dahm
- Laboratoire National de Sante, Department of Forensic Medecine, Dudelange, Grand Duchy of Luxembourg
| | - Fabienne Clabots
- Ministry of Agriculture, Viticulture and Rural Development, Luxembourg Veterinary and Food Administration, Strassen, Grand Duchy of Luxembourg
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Hou X, Liu Y, DU H. Potential role of Natural Herbal Tea as a healthy beverage in reducing the risk of liver cancer and chronic liver disease mortality. Chin J Nat Med 2023; 21:884-885. [PMID: 38143102 DOI: 10.1016/s1875-5364(23)60507-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Indexed: 12/26/2023]
Affiliation(s)
- Xiaoying Hou
- Wuhan Institute of Biomedical Sciences, School of Medicine, Jianghan University, Wuhan 430000, China; Cancer Institute, School of Medicine, Jianghan University, Wuhan 430000, China
| | - Yuchen Liu
- Wuhan Institute of Biomedical Sciences, School of Medicine, Jianghan University, Wuhan 430000, China; Cancer Institute, School of Medicine, Jianghan University, Wuhan 430000, China.
| | - Hongzhi DU
- School of Pharmacy, Hubei University of Chinese Medicine, Wuhan 430000, China; Center of Traditional Chinese Medicine Modernization for Liver Diseases, Hubei University of Chinese Medicine, Wuhan 430000, China.
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Bell LK, Leemaqz S, Devenish-Coleman G, Do LG, Ha D, Scott JA, Golley RK. Development and internal validation of the SMILE-FSS: a Free Sugars Screener for Australian children aged 2 and 5 years. Public Health Nutr 2023; 26:2691-2703. [PMID: 37905405 PMCID: PMC10755434 DOI: 10.1017/s1368980023002380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 10/11/2023] [Accepted: 10/20/2023] [Indexed: 11/02/2023]
Abstract
OBJECTIVE To develop and internally validate a Free Sugars Screener (FSS) for Australian children aged 2 and 5 years. DESIGN Using data collected from a ninety-nine-item (2-year-olds) and ninety-eight-item (5-year-olds) FFQ in the Study of Mothers' and Infants' Life Events affecting oral health (SMILE-FFQ), a regression-based prediction modelling approach was employed to identify a subset of items that accurately estimate total free sugars intake (FSI). The predictors were grams of free sugars (FSg) for individual items in the SMILE-FFQ and child's age and sex. The outcome variable was total FSI per person. To internally validate the SMILE-FSS items, the estimated FSg was converted to percent energy from free sugars (%EFS) for comparison to the WHO free sugars guideline categories (< 5 %, 5-< 10 % and ≥ 10 %EFS) using cross-classification analysis. SETTING Australia. PARTICIPANTS 858 and 652 2- and 5-year-old children, respectively, with complete dietary (< 5 % missing) and sociodemographic data. RESULTS Twenty-two and twenty-six items were important in predicting FSI at 2 and 5 years, respectively. Items were similar between ages with more discretionary beverage items (e.g. sugar-sweetened beverages) at 5 years. %EFS was overestimated by 4·4 % and 2·6 %. Most children (75 % and 82 %) were categorised into the same WHO free sugars category with most (87 % and 95 %) correctly identified as having < 10 %EFS in line with the WHO recommendation. CONCLUSIONS The SMILE-FSS has good internal validity and can be used in research and practice to estimate young Australian children's FSI and compare to the WHO free sugars guidelines to identify those 'at risk'.
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Affiliation(s)
- Lucinda K Bell
- Caring Futures Institute, College of Nursing and Health Sciences, Flinders University, Adelaide5001, Australia
| | - Shalem Leemaqz
- South Australian Health and Medical Research Institute, Adelaide, SA, Australia
| | | | - Loc G Do
- School of Dentistry, The University of Queensland, Brisbane, QLD, 4072Australia
| | - Diep Ha
- School of Dentistry, The University of Queensland, Brisbane, QLD, 4072Australia
| | - Jane A Scott
- School of Population Health, Curtin University, Perth, WA6102, Australia
| | - Rebecca K Golley
- Caring Futures Institute, College of Nursing and Health Sciences, Flinders University, Adelaide5001, Australia
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Éder de Vilhena Araújo, Souza Jesus FF, Lederman Valente B, Cristianini M, Montagner CC, Fill TP. Analytical determination of tryptoquialanines A and B: Ensuring the quality and safety of orange juices. Food Res Int 2023; 174:113607. [PMID: 37986534 DOI: 10.1016/j.foodres.2023.113607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 10/15/2023] [Accepted: 10/16/2023] [Indexed: 11/22/2023]
Abstract
Although orange juice is a popular beverage worldwide, fruit distribution, storage, and processing can facilitate fungal infection by Penicillium digitatum; leading to the production of tremorgenic alkaloids, specifically tryptoquialanines A (TA) and B (TB). An Analytical method was developed and validated based on QuEChERS and LC-MS/MS analysis to determine the levels of TA and TB in fresh, industrial, and homemade orange juices. Excellent linearity was observed in the method over a high range of 1-1000 μg/kg and low range of 1-75 μg/kg with R2 ≥ 0.998. The LOD and LOQ were 1 and 3 μg/kg, respectively. Recoveries showed values between 57 and 83 %, with RSD ≤ 13 %. Our data indicated a higher prevalence of mycotoxin TA in fresh and industrial orange juices. Reduction in TA and TB content after thermal and HPP treatments were ≤ 32 %. However, thermal treatment was more effective in reducing TA and TB contents.
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Affiliation(s)
- Éder de Vilhena Araújo
- Instituto de Química, Universidade Estadual de Campinas (UNICAMP), PO Box 6154, 13083-970 Campinas, SP, Brazil
| | - Francielly F Souza Jesus
- Instituto de Química, Universidade Estadual de Campinas (UNICAMP), PO Box 6154, 13083-970 Campinas, SP, Brazil
| | - Beatriz Lederman Valente
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), PO Box 6121, 13083-862 Campinas, SP, Brazil
| | - Marcelo Cristianini
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), PO Box 6121, 13083-862 Campinas, SP, Brazil
| | - Cassiana C Montagner
- Instituto de Química, Universidade Estadual de Campinas (UNICAMP), PO Box 6154, 13083-970 Campinas, SP, Brazil.
| | - Taicia P Fill
- Instituto de Química, Universidade Estadual de Campinas (UNICAMP), PO Box 6154, 13083-970 Campinas, SP, Brazil.
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Arce-Reynoso A, Mateos R, Mendivil EJ, Zamora-Gasga VM, Sáyago-Ayerdi SG. Bioavailability of bioactive compounds in Hibiscus sabdariffa beverage as a potential anti-inflammatory. Food Res Int 2023; 174:113581. [PMID: 37986526 DOI: 10.1016/j.foodres.2023.113581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 10/04/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
The absorption and metabolism of bioactive compounds (BCs) in a Hibiscus sabdariffa drink (HbD) were evaluated by the in vivo bioavailability of organic acids (OA) and phenolic compounds (PC's). An acute single-blind clinical study in humans was conducted. Twelve volunteers consumed a HbD and a control drink (CD). Urine and plasma samples were taken after consuming both beverages. OA and PC's of the beverages (HbD and CD) and the biological samples (urine and plasma) were characterized by HPLC-DAD-MS. Thirthy-eight compounds in HbD and four CD were detected and quantified, equivalent to 937.37 mg and 1.22 mg per 60 mL, respectively. Hibiscus acid was the most abundant OA in both drinks. Additionally, hydroxycinnamic acids, flavonoids, anthocyanins, and anthocyanidins were also detected in HbD, although their amount represented 10% of the total BCs. 25 different metabolites were identified, 15 in urine and 23 in plasma. The microbiota extensively biotransformed PCs and their amount was lower than organic acids, particularly hibiscus acid and hydroxycitric acid. The colonic metabolites derived from PCs and organic acids would be behind the anti-inflammatory bioactivity described for Hibiscus sabdariffa L. (Malvaceae family). However, further studies are necessary to evaluate the metabolites responsible for their anti-inflammatory activity.
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Affiliation(s)
- Alejandro Arce-Reynoso
- Tecnológico Nacional de México/ Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico, No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit México
| | - Raquel Mateos
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), c/José Antonio Nováis 10, 28040 Madrid, Spain
| | - Edgar J Mendivil
- Health Department, Universidad Iberoamericana, Mexico City, Mexico; Nutrition and Food Science Research Group, ITESO, Jesuit University of Guadalajara, Tlaquepaque, Mexico
| | - Víctor M Zamora-Gasga
- Tecnológico Nacional de México/ Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico, No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit México
| | - S G Sáyago-Ayerdi
- Tecnológico Nacional de México/ Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico, No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit México.
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Dartora B, Hickert LR, Fabricio MF, Ayub MAZ, Furlan JM, Wagner R, Perez KJ, Sant'Anna V. Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha. Food Res Int 2023; 174:113569. [PMID: 37986521 DOI: 10.1016/j.foodres.2023.113569] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 10/03/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Kombuchas are a trend in the fermented beverage field and the effect of fermentation time on their characteristics is necessary to better understand the process, mainly concerning volatile compounds, which are scarce information in the current literature. Thus, the present work aimed to evaluate the features of green tea kombucha during fermentation, monitoring the changes in pH, acidity, turbidity, polyphenols, ethanol, acetic acid, volatile compounds, and sensory profile and acceptance up to 14 days of fermentation. Kombuchas' pH and acidity decreased through time as expected, but after 4 days of fermentation, the beverage exceeded the Brazilian legal limits of acidity (130 mEq/L) and produced more than 0.5% AVB, which labels the beverage as alcoholic. Total polyphenols and condensed tannins content enhanced until the seventh day of fermentation and remained constant. Fermentation highly impacted the aroma of the infusion with a high formation of volatile acids, such as alcohols, esters, and ketones. Aldehydes were degraded during the bioprocess. Sensory characterization of kombucha showed that fermentation of 4 days increased perceived turbidity; vinegar, citric fruit, acid, and alcoholic aroma; and produced the beverage with sour, bitter, and vinegar flavor. Thus, the fermentation time of kombuchas must be controlled as they rapidly change and impact on the physicochemical parameters and sensory profile of the beverage can be negative.
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Affiliation(s)
- Bruna Dartora
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil
| | - Lilian Raquel Hickert
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil
| | | | - Marco Antônio Zachia Ayub
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | | | - Roger Wagner
- Department of Food Technology and Science, Federal University of Santa Maria, Camobi, Santa Maria, RS, Brazil
| | - Karla Joseane Perez
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil
| | - Voltaire Sant'Anna
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil.
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Guo L, Tian M, Li Z, Wang Q, Wu Q, Hao L, Wang C. Preparation of hypercrosslinked porous polymer with manifold functional groups for sensitive determination of phenylurea herbicides in beverages and celtuce samples. Food Chem 2023; 427:136674. [PMID: 37385066 DOI: 10.1016/j.foodchem.2023.136674] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 06/09/2023] [Accepted: 06/18/2023] [Indexed: 07/01/2023]
Abstract
Wide use of phenylurea herbicide has caused serious residue problem and threaten human health. It is important to develop viable method for their sensitive determination. Herein, a multi-functionalized porous polymer was prepared by crosslinking hexafluorobisphenol A with pyromellitic dianhydride. Using the multi-functionalized porous polymer as solid phase extraction sorbent, combined with high performance liquid chromatography, a sensitive method was established for determining phenylurea herbicides in beverages and celtuces. High sensitivity was achieved, with method detection limit (S/N = 3) of 0.01---0.025 ng mL-1 for beverages, 1.70 ng g-1 for celtuce, and quantitation limits of 0.03---0.10 ng mL-1 for beverages, 5.00 ng g-1 for celtuce. The method recoveries were 80.5---120.0 % with relative standard deviations lower than 6.1%. Adsorption mechanism mainly involved F-π, F-O, π-π, polar interactions and hydrogen-bonding interactions. This study offers a simple protocol to develop multi-functional sorbents for extraction of organic pollutants.
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Affiliation(s)
- Linna Guo
- College of Plant Protection, Hebei Agricultural University, Baoding 071001, China
| | - Miao Tian
- College of Science, Hebei Agricultural University, Baoding 071001, China
| | - Zhi Li
- College of Science, Hebei Agricultural University, Baoding 071001, China
| | - Qianqian Wang
- College of Science, Hebei Agricultural University, Baoding 071001, China
| | - Qiuhua Wu
- College of Science, Hebei Agricultural University, Baoding 071001, China
| | - Lin Hao
- College of Science, Hebei Agricultural University, Baoding 071001, China.
| | - Chun Wang
- College of Plant Protection, Hebei Agricultural University, Baoding 071001, China; College of Science, Hebei Agricultural University, Baoding 071001, China.
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Fleming SA, Peregoy JA, Paul TL, Scott MO, Gaine PC. Charting the Chronology of Research on Added Sugars: A Scoping Review and Evidence Map. Nutrients 2023; 15:4974. [PMID: 38068831 PMCID: PMC10708429 DOI: 10.3390/nu15234974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 11/14/2023] [Accepted: 11/22/2023] [Indexed: 12/18/2023] Open
Abstract
The objective of this study was to conduct a scoping review and produce a publicly available database characterizing the design and reporting elements of the literature on dietary added sugars and select health outcomes. Relevant studies published from 1990 to 2021 were identified to create a database containing information on study and population characteristics, reported added sugars source and concentrations, dietary energy balance, total energy intake, and outcome measures related to body composition, obesity, cardiovascular disease, and diabetes mellitus. There were 245 publications identified, 22% of which describe interventions, and 78% describe observational studies. Publications pertaining to added sugars have risen dramatically since 2010, led by studies primarily assessing body composition (36%) or cardiovascular health (32%), including adults (65%), measuring liquid-only sources of added sugars (56%). Over 65% of studies reported total energy intake, 61% controlled for total energy intake in the design and analysis, and fewer than 5% of studies reported the energy balance of subjects. There has been a significant increase in research on added sugars since 2010, with substantial heterogeneity across all facets of methodology-study designs, exposures and outcomes of interest, terminology, and reporting of dietary intake data-thus limiting the ability to synthesize evidence in this scope of the literature. This evidence map highlights gaps and important areas for improvement to strengthen the state of research and better inform future policies and dietary recommendations on added sugars.
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Affiliation(s)
- Stephen A. Fleming
- Traverse Science, 435 E Hawley Street #816, Mundelein, IL 60060, USA; (J.A.P.); (T.L.P.)
| | - Jennifer A. Peregoy
- Traverse Science, 435 E Hawley Street #816, Mundelein, IL 60060, USA; (J.A.P.); (T.L.P.)
| | - Tristen L. Paul
- Traverse Science, 435 E Hawley Street #816, Mundelein, IL 60060, USA; (J.A.P.); (T.L.P.)
| | - Maria O. Scott
- Sugar Association Inc., 1310 L Street, NW, Suite 400, Washington, DC 20005, USA; (M.O.S.); (P.C.G.)
| | - P. Courtney Gaine
- Sugar Association Inc., 1310 L Street, NW, Suite 400, Washington, DC 20005, USA; (M.O.S.); (P.C.G.)
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47
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Dusart A, Van Hoeck E, Goscinny S, Collin S. Occurrence of Perillaldehyde and Other (Suspected) Genotoxic Flavoring Substances in Water-Based Beverages Consumed by Belgian Children. J Agric Food Chem 2023; 71:18538-18545. [PMID: 37971765 DOI: 10.1021/acs.jafc.3c05381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2023]
Abstract
Despite the extensive use of flavoring substances in food, their monitoring for regulatory purposes is currently limited. This raises public health issues, especially as some compounds are prohibited due to (geno)toxicity. A solvent-assisted flavor evaporation (SAFE) method coupled with GC/MS (SIM) was validated here for diverse water-based beverages. Thirty flavoring substances out of the 38 targeted were validated, showing good analytical performances and confirming the versatility of the SAFE technique. The method was then applied to 94 samples, including fruit juices, iced teas, lemonades, colas, and sports beverages. Overall, seven different flavoring substances of interest were detected in the samples. Perillaldehyde and furan-2(5H)-one, two genotoxic flavoring substances, were found at concentrations up to 153 and 143 μg·kg-1, respectively. Perillaldehyde levels were significantly higher in commercial citrus juices than in freshly squeezed juices. Food control laboratories could use the developed method to face the current growing need to improve flavoring substance monitoring and conduct risk assessments.
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Affiliation(s)
- Alexandre Dusart
- Department of Chemical and Physical Health Risks, Sciensano, Rue Juliette Wytsman 14, Ixelles 1050, Belgium
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Croix du Sud 2 Box L7.05.07, Louvain-la-Neuve 1348, Belgium
| | - Els Van Hoeck
- Department of Chemical and Physical Health Risks, Sciensano, Rue Juliette Wytsman 14, Ixelles 1050, Belgium
| | - Séverine Goscinny
- Department of Chemical and Physical Health Risks, Sciensano, Rue Juliette Wytsman 14, Ixelles 1050, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Croix du Sud 2 Box L7.05.07, Louvain-la-Neuve 1348, Belgium
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Quintas PY, Agostini E, Wevar Oller AL, Escudero LB. Biohybrid Adsorbent for the Preconcentration of Lead and Its Determination in Fruit Juices by Electrothermal Atomic Absorption Spectrometry. J AOAC Int 2023; 106:1542-1549. [PMID: 37338544 DOI: 10.1093/jaoacint/qsad073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 05/31/2023] [Accepted: 06/09/2023] [Indexed: 06/21/2023]
Abstract
BACKGROUND Fruit juices are one of the most non-alcoholic beverages consumed in the world. Essential elements and other nutrients present in fruit juices play an important role in human well-being. However, fruit juices may also contain potentially toxic elements at trace levels, causing health risks. OBJECTIVE The objective of this work was to develop an analytical methodology based on the preconcentration of lead using a new biodegradable hybrid material (BHM) composed of Rhodococcus erythropolis AW3 bacteria and Brassica napus hairy roots. METHODS The BHM was implemented in an online solid-phase extraction (SPE) system for the determination of lead in fruit juices by electrothermal atomic absorption spectrometry (ETAAS). RESULTS Effects of critical parameters on lead retention were studied. Under optimal experimental conditions, extraction efficiency higher than 99.9% and an enrichment factor of 62.5 were achieved. The dynamic capacity of the BHM was 36 mg/g, which favored the reuse of the column for at least eight biosorption-desorption cycles. The LOD and LOQ for preconcentration of 5 mL of sample were 5.0 and 16.5 ng/L lead, respectively. The RSD was 4.8% (at 1 µg/L lead and n = 10). CONCLUSION The developed method was suitable for application to lead determination in different types of fruit juice. HIGHLIGHTS A novel microextraction procedure based on the use of a biohybrid adsorbent. Highly sensitive determination of Pb at trace levels. Analysis of Pb in fruit juices samples. An eco-friendly microextraction technique for Pb determination.
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Affiliation(s)
- Pamela Y Quintas
- National University of Cuyo, Faculty of Natural and Exact Sciences, Interdisciplinary Institute of Basic Sciences (ICB), UNCUYO-CONICET, Padre J. Contreras 1300, 5500 Mendoza, Argentina
| | - Elizabeth Agostini
- Universidad Nacional de Río Cuarto-CONICET, Departamento de Biología Molecular, FCEFQyN, 5800 Córdoba, Argentina
| | - Ana L Wevar Oller
- Universidad Nacional de Río Cuarto-CONICET, Departamento de Biología Molecular, FCEFQyN, 5800 Córdoba, Argentina
| | - Leticia B Escudero
- National University of Cuyo, Faculty of Natural and Exact Sciences, Interdisciplinary Institute of Basic Sciences (ICB), UNCUYO-CONICET, Padre J. Contreras 1300, 5500 Mendoza, Argentina
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Chen W, Li Z, Cheng Y, Li G, Li J, Huang L, Gu Q, Wu H. Content analysis and drug safety evaluation of four furanocoumarins in six pomelos produced in China. Nat Prod Res 2023; 37:3984-3993. [PMID: 36657401 DOI: 10.1080/14786419.2023.2167203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 12/26/2022] [Accepted: 01/03/2023] [Indexed: 01/20/2023]
Abstract
The content of 4 6',7'-dihydroxybergamottin (DHB), bergamottin, isoimperatorin and epoxybergamottin of six pomelos produced in China were detected by High-performance liquid chromatography-diode array detection and their safety of related medicines was evaluated by inhibition of medium concentration (IC50) of cytochrome oxidases CYP450-like. The results showed that the total content of the four furanocoumarins in these pomelo juices from high to low in order was Guanximi pomelo > Liangping pomelo > Pinghemi pomelo > grapefruit > Huyou > Shatian pomelo. The concentration of isoimperatorin in grapefruit, DHB, bergamottinand and isoimperatorin in Liangping, bergamottin and epoxybergamottin in Pinghemi and all the four furanocoumarins in Guanximi were exceeded the corresponding IC50; although Huyou and Shatian contained some furanocoumarins, they did not exceed IC50. Therefore, when taking drugs metabolised by CYP450-like enzymes, Guanximi, Liangping, Pinghemi, and grapefruit should be avoided to consume, but it is relatively safe to eat Huyou and Shatian.
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Affiliation(s)
- Weiling Chen
- Guangdong Lijinyou Agricultural Technology Co., Ltd, Meizhou, Guangdong, China
| | - Zeqi Li
- Guangdong Lijinyou Agricultural Technology Co., Ltd, Meizhou, Guangdong, China
| | - Yujiao Cheng
- Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing, China
- National Citrus Engineering Technology Research Center, Chongqing, China
| | - Guijie Li
- Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing, China
- National Citrus Engineering Technology Research Center, Chongqing, China
| | - Jiaqi Li
- Guangdong Lijinyou Agricultural Technology Co., Ltd, Meizhou, Guangdong, China
| | - Linhua Huang
- Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing, China
- National Citrus Engineering Technology Research Center, Chongqing, China
| | - Qiuming Gu
- Guangdong Lijinyou Agricultural Technology Co., Ltd, Meizhou, Guangdong, China
| | - Houjiu Wu
- Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing, China
- National Citrus Engineering Technology Research Center, Chongqing, China
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50
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Germain M, Desharnais B, Motard J, Doyon A, Bouchard C, Marcoux T, Audette E, Muehlethaler C, Mireault P. On-site drug detection coasters: An inadequate tool to screen for GHB and ketamine in beverages. Forensic Sci Int 2023; 352:111817. [PMID: 37741179 DOI: 10.1016/j.forsciint.2023.111817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 08/15/2023] [Accepted: 08/29/2023] [Indexed: 09/25/2023]
Abstract
With drug facilitated sexual assault (DFSA) being alleged in 15-20 % of sexual assault cases, drink spiking is a serious concern for several people, casting doubts over the expected safety at events in public spaces. On-site drug testing material is often touted as a solution, allowing attendees to test their drinks for the presence of certain so-called "date-rape drugs". In this manuscript, we aim to evaluate the efficiency of such a coaster device, manufactured by Drink Safe Technologies (Tallahassee, Florida, United States) and sold by Alco Prevention Canada (Laval, Québec, Canada), in detecting drink spiking by GHB and ketamine. From the onset, several generic arguments call into question the practicality of the test: limitations set by the manufacturer on drinks that can be tested, cost, waiting time, interpretation in suboptimal lighting and elevated limits of detection (LODs) compared to a standard recreational or impairing dose. More importantly, the test simply isn't effective at detecting the targeted drugs. The GHB test reagent was identified as bromocresol green using surface-enhanced Raman spectroscopy (SERS). Therefore, it does not detect GHB, but any matrix with a pH higher than 5.5. The ketamine test reagent was identified as cobalt thiocyanate, a non-specific chemical commonly used in colorimetric drug testing. Performance tests were carried with more than 22 drug-free and drug-spiked (≥125 % of the LOD) matrices, including solvent solutions (water, methanol), fixed pH solutions, and an array of popular drinks (including wine, beer, cocktails and spirits). While specificity in drug-free drinks was 100 % for both GHB and ketamine, provided that the manufacturer's limitations on drinks were respected, sensitivity in drug spiked drinks (at 150 % of the LOD) was 0 % for ketamine and between 31 % and 69 % for GHB, depending on whether one classifies inconclusive results as negatives or positives. We conclude that these coasters are an inadequate tool to screen for GHB and ketamine in beverages.
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Affiliation(s)
- Mireille Germain
- Laboratoire de sciences judiciaires et de médecine légale, Department of Toxicology, 1701 Parthenais Street, Montréal, Québec H2K 3S7, Canada.
| | - Brigitte Desharnais
- Laboratoire de sciences judiciaires et de médecine légale, Department of Toxicology, 1701 Parthenais Street, Montréal, Québec H2K 3S7, Canada; Department of Environmental and Occupational Health, Université de Montréal School of Public Health, PO Box 6128, Station Centre-ville, Montréal, Québec H3C 3J7, Canada
| | - Julie Motard
- Laboratoire de sciences judiciaires et de médecine légale, Department of Toxicology, 1701 Parthenais Street, Montréal, Québec H2K 3S7, Canada
| | - Alexandra Doyon
- Laboratoire de sciences judiciaires et de médecine légale, Department of Toxicology, 1701 Parthenais Street, Montréal, Québec H2K 3S7, Canada
| | - Corinne Bouchard
- Laboratoire de sciences judiciaires et de médecine légale, Department of Toxicology, 1701 Parthenais Street, Montréal, Québec H2K 3S7, Canada
| | - Thierry Marcoux
- Laboratoire de sciences judiciaires et de médecine légale, Department of Criminalistics, 1701 Parthenais Street, Montréal, Québec H2K 3S7, Canada
| | - Elizabeth Audette
- Université du Québec à Trois-Rivières, Department of Chemistry, Biochemistry and Physics, 3351 Des Forges Blvd., Trois-Rivières, Québec G9A 5H7, Canada
| | - Cyril Muehlethaler
- Université du Québec à Trois-Rivières, Department of Chemistry, Biochemistry and Physics, 3351 Des Forges Blvd., Trois-Rivières, Québec G9A 5H7, Canada; Groupe de Recherche en Science Forensique (GRSF), 3351 Des Forges Blvd., Trois-Rivières, Québec G9A 5H7, Canada; Centre International de Criminologie Comparée (CICC), PO Box 6128, Station Centre-ville, Montréal, Québec H3C 3J7, Canada
| | - Pascal Mireault
- Laboratoire de sciences judiciaires et de médecine légale, Department of Toxicology, 1701 Parthenais Street, Montréal, Québec H2K 3S7, Canada
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