Successful synthesis of rGO@Gd_(2)TiIn_(2)O_(7)nanocomposite(rGO@GTINC)as an effective electrocatalytic material for hydrazine detection is reported.The desirable rGO@GTINC was constructed under a simple hydrothermal ...Successful synthesis of rGO@Gd_(2)TiIn_(2)O_(7)nanocomposite(rGO@GTINC)as an effective electrocatalytic material for hydrazine detection is reported.The desirable rGO@GTINC was constructed under a simple hydrothermal method using key precursors in stoichiometric proportions.Advanced analytical and spectroscopic procedures were used to ascertain the structural and physico-chemical characteristics of rGO@GTINC.Characterization results provided critical insights into the well-defined crystalline structure and improved size uniformity achieved through the successful incorporation of rGO within the nanocomposite,ensuring stability and structural integrity.For electrochemical analysis,as-synthesized rGO@GTINC was modified onto a glassy carbon electrode(GCE),resulting in the GCE/rGO@GTINC configuration.Investigations confirmed that the integration of rGO@GTINC into the working electrode significantly enhanced the sensing performance.The electrochemical qualities of rGO enhanced the electron transfer rate,resulting in a lower peak potential and an increased oxidation peak current.The constructed rGO@GTINC sensor demonstrated an extensive linear range of hydrazine sensing(1-120μmol·L)with a low detection limit of 31 nmol·L^(-1).The constructed rGO@GTINC sensor's good recovery rate in the real sample analysis ensures accurate detection and quantification of hydrazine in food samples.The prepared sensor showed acceptable reproducibility,stability,and good selectivity toward hydrazine and provided an effective approach to using electrochemical hydrazine sensing in different food beverages and environmental samples.展开更多
Recycling postconsumer beverage cartons reduces carbon emissions by minimizing both direct emissions from disposal via incineration or landfills,and by reducing the demand for producing virgin materials.However,the co...Recycling postconsumer beverage cartons reduces carbon emissions by minimizing both direct emissions from disposal via incineration or landfills,and by reducing the demand for producing virgin materials.However,the contribution that recycling beverage carton could make to China’s carbon reduction ambitions remains unknown.This study establishes a framework for evaluating the carbon emissions reduction potential of recycling postconsumer beverage cartons from a life-cycle perspective and calculates the potential carbon reductions for 31 Chinese provinces,including trajectories for 2030.We identify key factors that could greatly influence the total emissions reduction potential across all provinces,including the proportion of paperboard used and the emission factor of primary aluminum production.We show the incineration rate and electricity emission factor explain variations among provinces when recycling volumes are held constant.Integrated direct extrusion recycling technology has a greater dependence on electricity than the separating method and is therefore more significantly affected by the electricity emission factor.In 2030,recycling under one of five shared Socioeconomic Pathway scenarios considered shows the highest potential for carbon emissions reduction(median=21304 tons of CO_(2) equivalents).This study provides valuable insights for policymakers seeking to quantify subsidy levels and design long-term plans for beverage carton recycling to promote a circular economy.展开更多
The association between sugar-sweetened beverages(SSBs)intake and hair loss condition might give scientific support for better dietary practices to prevent hair loss.We aimed to explore the association of SSBs intake ...The association between sugar-sweetened beverages(SSBs)intake and hair loss condition might give scientific support for better dietary practices to prevent hair loss.We aimed to explore the association of SSBs intake with the hair loss condition in women.This online cross-sectional study,conducted from January 2022 to April 2022,recruited 1169 women aged 18-45 years from 31 provinces on mainland of China.We u sed the updated version of the 15-item Beverage Intake Questionnaire(BEVQ-15)to evaluate the usual beverage consumption over the past month and the Hair-Shedding Visual Scale for Asian Women(HSVS-A)to evaluate the extent of hair shedding.We utilized binary logistic regression to assess the association between SSBs intake and hair loss.Among 1169 female participants with an average age of 27.2,there were 211(18.0%)participants with hair loss.Compared with participants who never drank SSBs,those who drank m ore than 7 times/week or 1000 mL/week were more likely to have hair loss,with an adjusted odds ratio(OR)of 2.25(95%confidence interval(CI)=1.32,3.83)or 2.22(95%CI=1.28,3.85).Furthermore,the m ediation effect of anxiety status on the association between SSBs and female hair loss was observed,with a significant indirect effect(β_(indirect)=0.0199,95%CI=0.0032,0.0418).In conclusion,our study showed that w omen who consumed higher amounts of SSBs had an increased risk of hair loss,which might attract more attention from young women and benefit from reducing SSBs consumption.Further longitudinal and interventional studies are still needed to confirm the current association and provide evidenced-based health education.展开更多
[Objective] The aim was to evaluate the uncertainty of determining aspartame in beverage by high performance liquid chromatography （ HPLC）. [Method] The content of aspartame in beverage was determined by HPLC, then ...[Objective] The aim was to evaluate the uncertainty of determining aspartame in beverage by high performance liquid chromatography （ HPLC）. [Method] The content of aspartame in beverage was determined by HPLC, then the source of uncertainty in the whole determination process was analyzed, and each component of uncertainty was evaluated and combined. [ Result] Through 6 repeated determinations by the method in GB/T 22254-2008 ＂Determination of Aspartame in Food＂, the average content of aspartame in beverage was （0.806 ±0.038） g/kg, and k =2. The main sources of uncertainty to affect the process were the sample weighting process, the preparation process of standard solution introduced by sample constant volume and the uncertainty introduced by fitting standard curve. ①The uncertainty of standard work-solution. The combined uncertainty of standard work-solution was 0.013 9, among them the uncertainty introduced by standard sample purity was 0.005 8, the standard uncertainty introduced by standard material weighting was 1.49 ×10^4, the relative uncertainty introduced by glass apparatus calibration in the preparation process of aspartame standard reserving solution was 0. 007 88, and the uncertainty introduced by glass apparatus calibration in the preparation process of standard work-solution was 0. 009 9. ②The uncertainty introduced by the preparation process of sample specimen. Among them the relative standard uncertainty introduced by sample weighting process was 0. 009, and the uncertainty introduced by sample constant volume was 0.000 78. ③The uncertainty introduced by the fitting process of standard curve. Among them the relative uncertainty of curve fitting was 0.002 46, the uncertainty introduced by the determined results of aspartame was 0.017 0, the total combined standard uncertainty was 0.023 9, and the expanded standard uncertainty was 0.019. [ Conclusion] The uncertainty components of standard solution, standard curve and repeatability are the main sources of uncertainty, while those of sample weighting and sample constant volume account for little proportion.展开更多
This study took Artemisia selengensis Turoz and green tea as primary materials and sugar, lemon acid potassium as supplementary materials to make compound health beverage.The main influence factors to the quality of t...This study took Artemisia selengensis Turoz and green tea as primary materials and sugar, lemon acid potassium as supplementary materials to make compound health beverage.The main influence factors to the quality of the compound beverage were investigated,such as addition amounts ofArtemisia selengensis juice, green tea juice,sugar and lemon acid.By orthogonal test ,the best formula of the compound health beverage is Artemisia selengensis juice 10 ml, green tea juice 200 ml, sugar 6 g and lemon acid 0.06 g. The optimum stabilizer of the beverage is CMC-Na with 0.03% amount.展开更多
[Objective] The study aimed to explore technology and formula of walnut- roxburgh rose beverage. [Method] With walnut and roxburgh rose as the main raw material, technology and formula of walnut-roxburgh rose beverage...[Objective] The study aimed to explore technology and formula of walnut- roxburgh rose beverage. [Method] With walnut and roxburgh rose as the main raw material, technology and formula of walnut-roxburgh rose beverage was study by or- thogonal test. In addition, effects of emulsion stabilizers were investigated. [Result] The great emulsifying effect could be achieved by composite emulsion stabilizer at 0.40%. The orthogonal test showed that the optimum formula of walnut-roxburgh rose beverage was composed of 24% walnut milk, 16% cili juice and 12% sugar, with pH of 4.0. The product with stable organization state, pleasant sweetness and sourness may be prepared. [Conclusion] The study laid the foundation for production of walnut-roxburgh rose beverage.展开更多
With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this stu...With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds;evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of suspension chia seeds in beverage during storage at ambient temperature for six months. Viscosity, color, zeta potential, suspension of seeds and organoleptic properties were evaluated. Results showed that chia seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the sample which scored highest for overall acceptability compared to the other samples of beverages. Results indicated that using chia seeds with the addition of 0.05% low acyl gellan gum led to the production of fortified mango beverage and mango flavored beverage with high stability for six months.展开更多
Objective To explore the associations between sugar-sweetened beverage （SSB） consumption and obesity as well as obesity-related cardiometabolic disorders among children in China. Methods A total of 6974 （boys 3558,...Objective To explore the associations between sugar-sweetened beverage （SSB） consumption and obesity as well as obesity-related cardiometabolic disorders among children in China. Methods A total of 6974 （boys 3558, girls 3412） children aged 6-13 years participated in the study. Each participant’s height, weight, waist circumference, fasting glucose, triglycerides, total cholesterol, high- density lipoprotein cholesterol, and low-density lipoprotein cholesterol were measured. The type of beverage consumption was determined using a self-administered questionnaire. Results SSBs were consumed regularly by 46.1% of the children. The prevalence [adjusted odds ratio （95% confidence internal （CI）] of obesity was 7.6% [as the reference group （ref.）], 10.1% [1.36（1.07, 1.74）], and 11.6% [1.46（1.21, 1.75）], among children who regularly drank milk, other beverages and SSBs, respectively. Regularly drinking SSBs elevated the likelihood of abdominal obesity [adjusted odds ratio （95% CI）： 1.36 （1.17, 1.59）]. The prevalence [adjusted odds ratio （95% CI）] of obesity among children who regularly drank sports/caloric beverages, carbonated beverages, sweet tea, and plant protein beverages was 16.8% [2.00（1.31, 3.07）], 12.7% [1.52（1.23, 1.88）], 11.5% [1.52（1.18, 1.95）], and 10.4% [1.41（1.03, 1.94）], respectively, which was higher than that of regular milk drinkers [7.6 % （ref.）]. The prevalence [adjusted odds ratio （95% CI）] of abdominal obesity among children who regularly drank sweet tea, fruit/vegetable juices, and carbonated beverages was 17.7% [1.55（1.26, 1.90）], 16.2% [1.36（1.09, 1.70）], and 15.3% [1.24（1.03, 1.50）], respectively, which was much higher than that of regular milk drinkers [12.8% （ref.）]. Conclusions Regular SSB consumption was positively related to obesity and abdominal obesity. This relationship should be investigated further using a longitudinal study design.展开更多
Rice bran is a solid residue from rice polishing that is used in animal nutrition and rice oil production. Cultivation conditions with agro-toxics, lipids instability, and tendency for mycotoxin contamination restrict...Rice bran is a solid residue from rice polishing that is used in animal nutrition and rice oil production. Cultivation conditions with agro-toxics, lipids instability, and tendency for mycotoxin contamination restrict its application in human nutrition. Therefore, organic agriculture is an alternative to use the properties of rice bran. Rice bran beverage is a new cereal product from organic rice. This work presents the preliminary results of the chemical and rheological studies of a bath pasteurized rice bran beverage. Compared with integral defatted milk, soy extracts, and brown rice low-fat milk, the rice bran beverage studied in this work presents itself as an important source of minerals and unsaturated lipids. All essential amino acids were found in this product. Glutamic and aspartic acids were predominant. Bath pasteurization at boiling water temperature for 15 and 30 min was adequate for microbiological safety. Refrigeration storage for 20 days, evaluated by pH and acidity variations, was ideal for assessment of the beverage conservation time. The beverage viscosity was of the Newtonian standard behavior, and its viscosity during storage was not a good parameter to evaluate shelf life. Sensory preference tests showed positive perspectives for this new beverage.展开更多
The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate its potential as a novel starter in beverage fermentation in vitro.Starmerella davenportii Do18 was charac...The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate its potential as a novel starter in beverage fermentation in vitro.Starmerella davenportii Do18 was characterized for its cholesterol reduction;growth at different conditions such as temperatures(25,30,37 and 42◦C),low pH(1.2,1.5,2.03.0,and 7.0),bile salts(0%,0.25%,0.5%,1%and 2%)high-sucrose stress(2%,10%,20%,40%and 60%);and in-vitro survival in gastric and intestinal environments.Results showed that the yeast strain has a cholesterol-lowering capacity of 45%±2%,grew at temperature of 37◦C and is resistant to pH 1.5,2%bile and 40%sucrose solution,could survive in simulated gastric and intestinal environments.The physicochemical characteristics of the fermented beverages were also evaluated,which indicated that the yeast has pH reduction capacity and can produce organic acids and volatile compound such as 2-phenylethanol.Furthermore,the fermented beverage also has high total phenolics and flavonoids content and showed great antioxidant and antimicrobial activities.Therefore,the findings of this research provide strong evidence that S.davenportii Do18 has good fermentation properties,can be a potential starter in food and beverage fermentation.展开更多
[ Objective] The aim was to study the antioxidative index of the compound beverage of winter jujube and peanut meal, discuss the im-pact of the storage conditions on its antioxidative activity and provide theoretical ...[ Objective] The aim was to study the antioxidative index of the compound beverage of winter jujube and peanut meal, discuss the im-pact of the storage conditions on its antioxidative activity and provide theoretical basis for the utilization of winter jujube and peanut meal resources. [Method] A kind of compound beverage was prepared with winter jujube and peanut meal, and its antioxidative activity was detected and its best storage conditions were determined. [ Result] The capacity of the compound beverage stored for 20 d to scavenge · OH, DPPH · and nitroso was the highest at freeze conditions, then followed by the refrigeration conditions, room temperature storage and sunlight. The total reducing capacity of the products was the highest under freezing conditions while the lowest under sunlight when some active components were destroyed. [ Conclusion] It is the best to store the compound beverage of winter jujube and peanut meal at freeze conditions and better at the refrigeration conditions. The storage of compound beverage should avoid direct sunlight. Key words Winter jujube; Peanut meal; Compound beverage; Antioxidation; China展开更多
The corrosion process of tinplate in deaerated functional beverage was investigated by using electrochemical impedance spectroscopy (EIS) combined with scanning electron microscopy (SEM) and energy dispersive spectros...The corrosion process of tinplate in deaerated functional beverage was investigated by using electrochemical impedance spectroscopy (EIS) combined with scanning electron microscopy (SEM) and energy dispersive spectroscopy (EDS) techniques. The results reveal that the uncoated tinplate shows a poor corrosion resistance and the corrosion type is detinning. During the initial stage of immersion, EIS spectrum consisted of two capacitance arcs with obvious time-constant dispersion effect, which was attributed to the two-dimensional and three-dimensional inhomogeneous distribution of the electrode surface. With the increase of immersion time, the capacitance arc of high frequency shrunk and degenerated, due to the corrosion of tin coating. The pore resistance of tin coating and the charger transfer resistance of substrate, which are determined from the electrochemical equivalent circuit, can be used as the indicators of tinplate corrosion process. The decrease of the pore resistance of tin coating indicates that the corrosion degree of tin layer becomes more severe, whereas the decrease of the charger transfer resistance of substrate implies that the corrosion degree of steel substrate also becomes more severe as the immersion time prolongs.展开更多
[Objective] The study aimed to determine the formula and production process of apple clear juice beverage. [Method] Concentrated apple juice was used as the raw material in this experiment, apple clear juice beverage ...[Objective] The study aimed to determine the formula and production process of apple clear juice beverage. [Method] Concentrated apple juice was used as the raw material in this experiment, apple clear juice beverage was produced through dilution, blending, color protection, sterilization and other key processes. By using orthogonal test, the best formula of the apple clear juice beverage was determined, and then the color protection effects of three color protection agents Cys, NaHSO3 and Vc on the apple clear juice beverage were compared. [ Result] The best formula of the apple clear juice beverage was composed of 0.15% citric acid, 0.20% sodium citrate, 0.06% tannic acid, 6% white sugar and 16% concentrated apple juice. Besides, there was a big difference among the three kinds of color protection agents （ Cys, NaHSO3 and Vc ） in the color protection effects on the apple clear juice beverage. Considering the quality safety of the product, 0.60% Vc was chosen as the best color protection a.clent. I- Conclusionl The research could provide theoretical references for using concentrated aDDle juice to produce aDDle clear iuice beveraae.展开更多
The chemiluminescence (CL) of luminol-Cu(Ⅱ) was applied to HPLC determination o f ascorbic acid, which was separated by a C 18 reverse-phase column with a mobile phase of 0.25 mol/L HAc. The eluted ascorbic aci...The chemiluminescence (CL) of luminol-Cu(Ⅱ) was applied to HPLC determination o f ascorbic acid, which was separated by a C 18 reverse-phase column with a mobile phase of 0.25 mol/L HAc. The eluted ascorbic acid was mixed with 0.3 mmol/L l um inol and 0.05 mol/L CuSO 4. The light emission from the reaction of Cu(Ⅱ) oxi diz ed ascorbic acid and luminol was detected by a modified luminometer. The detecti on limit was 3.6×10 -6 mol/L for ascorbic acid at a S/N ratio of 3, and the linea r calibration range was 2×10 -4\| 2×10 -3 mol/L. The relative standard deviation for 5 replicate injections of 1×10 -3 mol/L ascorbic acid was calculated as 4.3 % . The method was successfully applied to determination of ascorbic acid in juice beverage.展开更多
This paper describes the research undertaken on the strength and stiffness of fluctuation on the wall thickness of steel beverage cans using the Monte Carlo stochastic finite element method. Sample distributions were...This paper describes the research undertaken on the strength and stiffness of fluctuation on the wall thickness of steel beverage cans using the Monte Carlo stochastic finite element method. Sample distributions were firstly assumed and then proven using the data observations of the wall thickness, the APDL language was then applied, and the stresses and displacements of the can were calculated by using the ANSYS software. It is concluded that the structural reliability of a steel making beverage can be estimated accurately.展开更多
[Objective] This study was conducted to develop a new kind of ginseng walnut composite milk beverage. [Method] The flavor and emulsifier and stabilizer in ginseng walnut milk beverage were investigated by sensory eval...[Objective] This study was conducted to develop a new kind of ginseng walnut composite milk beverage. [Method] The flavor and emulsifier and stabilizer in ginseng walnut milk beverage were investigated by sensory evaluation and stability test. [Result] The amounts of ginseng extract, sucrose, complex emulsifier, sodium caseinate and carrageenan stabilizer added in the beverage were 20%, 6%, 0.3%, 0.4% and 0.1%, respectively. The complex emulsifier consisted of monoglyceride and sucrose fatty acid ester with a ratio of 1：2. The ginseng walnut milk prepared according to this process tastes fine and smooth with unique ginseng flavor, as well as good stability. [Conclusion] This study could provide good reference for develop- ment and production of ginseng walnut composite milk beverage.展开更多
Background The associations between sugary beverages and genetic predisposition to depression risk remain unclear.Aims This study aimed to investigate the associations of sugar-sweetened beverages(SSBs),artificially s...Background The associations between sugary beverages and genetic predisposition to depression risk remain unclear.Aims This study aimed to investigate the associations of sugar-sweetened beverages(SSBs),artificially sweetened beverages(ASBs)and natural juices(NJs)with depression and to assess whether these associations were modified by genetic predisposition.Methods We used data from the UK Biobank of 180599 individuals aged 39-72 years who were depression-free at baseline.Dietary intake of SSBs,ASBs and NJs was accessed by a 24-hour dietary recall between 2009 and 2012.The Polygenic Risk Score for depression was estimated and categorised as low(lowest tertile),intermediate(tertile 2)and high(highest tertile),.Cox proportional hazard and substitution models were conducted to evaluate hazard ratios(HRs)and 95%Cls.Results Over the 12-year follow-up,4915 individuals developed depression.Higher consumption(>2 units/day)of SSBs(HR:1.26,95%CI 1.12 to 1.43)and ASBs(HR:1.40,95%Cl 1.23 to 1.60)were both associated with an increased risk of depression.However,moderate consumption(>0-1 units/day)of NJs was associated with a lower risk of depression(HR:0.89,95%CI 0.83 to 0.95).Furthermore,genetic predisposition did not modify these associations(p interaction>0.05).In substitution models,the HRs for depression risk were 0.94(95%CI 0.89 to 0.99)and 0.89(95%CI 0.85 to 0.94),respectively,when 1 unit/day of SSBs or ASBs was replaced by an equivalent intake of NJs.Conclusions Higher consumption of SSBs and ASBs was associated with an increased risk of depression;in contrast,moderate consumption of NJs was inversely associated with a lower risk of depression.In theory,substituting SSBs and ASBswith NJs would suppose a reduction of depression risk.展开更多
Type 2 diabetes mellitus(T2DM)is one of the fastest growing public health concerns around the world.Sugar-sweetened beverage(SSB)consumption has been proven to be associated with adverse health consequences in the dia...Type 2 diabetes mellitus(T2DM)is one of the fastest growing public health concerns around the world.Sugar-sweetened beverage(SSB)consumption has been proven to be associated with adverse health consequences in the diabetic population.Reducing SSB consumption,body weight control,healthy diets,and increased physical activity have been suggested as strategies to improve diabetes prevention and management.This literature review provides an overview of:(1)The association between SSB consumption and the risk of T2DM;(2)Types of SSB consumption and T2DM;(3)The effect of obesity and inflammation on the association between SSB consum-ption and risk of T2DM;and(4)SSB consumption in T2DM patients.There is still work to be done to determine how SSB consumption is related to T2DM,but the current research on identifying the association between SSB consumption and T2DM is promising,with the most promising studies confirming the connection between SSBs,T2DM risk,and diabetes management.Future studies should explore more effective SSB related diabetes prevention and management interventions.展开更多
Objective] This study almed to optimize the processing technoIogy of compound beverage of Iotus root and Iemon. [Method] The Iotus root and Iemon were seIected as raw materials for preparing compound beverage. The Iot...Objective] This study almed to optimize the processing technoIogy of compound beverage of Iotus root and Iemon. [Method] The Iotus root and Iemon were seIected as raw materials for preparing compound beverage. The Iotus root and Iemon were juiced respectiveIy. SubsequentIy, their juices were mixed together with a series of proportions so as to expIore a rational processing ratio of Iotus root and Iemon. [Result] The resuIts showed that the browning of Iotus root juice couId be effectiveIy prevented when the Iotus root juice was heated for 9 min and added with 0.8% citric acid. The optimized formuIa of compound beverage of Iotus root and Iemon was as foI ows： Iotus root juice to Iemon juice ratio, 5：1; addition amount of white granuIated sugar, 12%; addition amount of stabiIizer （CMC-Na）, 0.15%. Af-ter moduIation, homogenization, steriIization and other processes, the compound beverage of Iotus root and Iemon was prepared. [Conclusion] The compound bever-age, prepared by optimized technoIogy and formuIa, was characterized by a IittIe of yeI ow coIor, fuI of Iotus root and Iemon fIavors, rich nutrients, smooth taste with sweet and sour, as weI as good stabiIity.展开更多
[ Objective ] This study aimed to investigate the stability of Dendrobium polysaccharides in simulated beverages, thus providing theoretical basis for further development of Dendrobium beverages. [ Method] The prepare...[ Objective ] This study aimed to investigate the stability of Dendrobium polysaccharides in simulated beverages, thus providing theoretical basis for further development of Dendrobium beverages. [ Method] The prepared simulated Dendrobium juice beverages and extracted Dendrobium polysaccharides were added into wine and Chinese liquor and treated under different pH, temperature and light conditions to determine changes in Dendrobium polysaccharide content. [ Result] Dendrobium polysaccharides exhibited high stability in beverages under neutral pH, room temperature, dark conditions. [ Conclusion] Dendrobium polysaccharides can be used for the development of Dendrobium beverages.展开更多
基金Deanship of Scientific Research at King Khalid University for funding this work through a large group Research Project under grant number RGP.2/389/46。
文摘Successful synthesis of rGO@Gd_(2)TiIn_(2)O_(7)nanocomposite(rGO@GTINC)as an effective electrocatalytic material for hydrazine detection is reported.The desirable rGO@GTINC was constructed under a simple hydrothermal method using key precursors in stoichiometric proportions.Advanced analytical and spectroscopic procedures were used to ascertain the structural and physico-chemical characteristics of rGO@GTINC.Characterization results provided critical insights into the well-defined crystalline structure and improved size uniformity achieved through the successful incorporation of rGO within the nanocomposite,ensuring stability and structural integrity.For electrochemical analysis,as-synthesized rGO@GTINC was modified onto a glassy carbon electrode(GCE),resulting in the GCE/rGO@GTINC configuration.Investigations confirmed that the integration of rGO@GTINC into the working electrode significantly enhanced the sensing performance.The electrochemical qualities of rGO enhanced the electron transfer rate,resulting in a lower peak potential and an increased oxidation peak current.The constructed rGO@GTINC sensor demonstrated an extensive linear range of hydrazine sensing(1-120μmol·L)with a low detection limit of 31 nmol·L^(-1).The constructed rGO@GTINC sensor's good recovery rate in the real sample analysis ensures accurate detection and quantification of hydrazine in food samples.The prepared sensor showed acceptable reproducibility,stability,and good selectivity toward hydrazine and provided an effective approach to using electrochemical hydrazine sensing in different food beverages and environmental samples.
基金funded by the National Natural Science Foundation of China[Grant Nos.52100210 and 72061147003].
文摘Recycling postconsumer beverage cartons reduces carbon emissions by minimizing both direct emissions from disposal via incineration or landfills,and by reducing the demand for producing virgin materials.However,the contribution that recycling beverage carton could make to China’s carbon reduction ambitions remains unknown.This study establishes a framework for evaluating the carbon emissions reduction potential of recycling postconsumer beverage cartons from a life-cycle perspective and calculates the potential carbon reductions for 31 Chinese provinces,including trajectories for 2030.We identify key factors that could greatly influence the total emissions reduction potential across all provinces,including the proportion of paperboard used and the emission factor of primary aluminum production.We show the incineration rate and electricity emission factor explain variations among provinces when recycling volumes are held constant.Integrated direct extrusion recycling technology has a greater dependence on electricity than the separating method and is therefore more significantly affected by the electricity emission factor.In 2030,recycling under one of five shared Socioeconomic Pathway scenarios considered shows the highest potential for carbon emissions reduction(median=21304 tons of CO_(2) equivalents).This study provides valuable insights for policymakers seeking to quantify subsidy levels and design long-term plans for beverage carton recycling to promote a circular economy.
文摘The association between sugar-sweetened beverages(SSBs)intake and hair loss condition might give scientific support for better dietary practices to prevent hair loss.We aimed to explore the association of SSBs intake with the hair loss condition in women.This online cross-sectional study,conducted from January 2022 to April 2022,recruited 1169 women aged 18-45 years from 31 provinces on mainland of China.We u sed the updated version of the 15-item Beverage Intake Questionnaire(BEVQ-15)to evaluate the usual beverage consumption over the past month and the Hair-Shedding Visual Scale for Asian Women(HSVS-A)to evaluate the extent of hair shedding.We utilized binary logistic regression to assess the association between SSBs intake and hair loss.Among 1169 female participants with an average age of 27.2,there were 211(18.0%)participants with hair loss.Compared with participants who never drank SSBs,those who drank m ore than 7 times/week or 1000 mL/week were more likely to have hair loss,with an adjusted odds ratio(OR)of 2.25(95%confidence interval(CI)=1.32,3.83)or 2.22(95%CI=1.28,3.85).Furthermore,the m ediation effect of anxiety status on the association between SSBs and female hair loss was observed,with a significant indirect effect(β_(indirect)=0.0199,95%CI=0.0032,0.0418).In conclusion,our study showed that w omen who consumed higher amounts of SSBs had an increased risk of hair loss,which might attract more attention from young women and benefit from reducing SSBs consumption.Further longitudinal and interventional studies are still needed to confirm the current association and provide evidenced-based health education.
基金Supported by the Key Project of Science and Technology of Anhui Province(08010302216)~~
文摘[Objective] The aim was to evaluate the uncertainty of determining aspartame in beverage by high performance liquid chromatography （ HPLC）. [Method] The content of aspartame in beverage was determined by HPLC, then the source of uncertainty in the whole determination process was analyzed, and each component of uncertainty was evaluated and combined. [ Result] Through 6 repeated determinations by the method in GB/T 22254-2008 ＂Determination of Aspartame in Food＂, the average content of aspartame in beverage was （0.806 ±0.038） g/kg, and k =2. The main sources of uncertainty to affect the process were the sample weighting process, the preparation process of standard solution introduced by sample constant volume and the uncertainty introduced by fitting standard curve. ①The uncertainty of standard work-solution. The combined uncertainty of standard work-solution was 0.013 9, among them the uncertainty introduced by standard sample purity was 0.005 8, the standard uncertainty introduced by standard material weighting was 1.49 ×10^4, the relative uncertainty introduced by glass apparatus calibration in the preparation process of aspartame standard reserving solution was 0. 007 88, and the uncertainty introduced by glass apparatus calibration in the preparation process of standard work-solution was 0. 009 9. ②The uncertainty introduced by the preparation process of sample specimen. Among them the relative standard uncertainty introduced by sample weighting process was 0. 009, and the uncertainty introduced by sample constant volume was 0.000 78. ③The uncertainty introduced by the fitting process of standard curve. Among them the relative uncertainty of curve fitting was 0.002 46, the uncertainty introduced by the determined results of aspartame was 0.017 0, the total combined standard uncertainty was 0.023 9, and the expanded standard uncertainty was 0.019. [ Conclusion] The uncertainty components of standard solution, standard curve and repeatability are the main sources of uncertainty, while those of sample weighting and sample constant volume account for little proportion.
基金Supported by Huai’an Science&Technology Bureau(SN1082)the Practice Inovation Trainng Program Projects for Jiangsu Polytechnic of Finance&Economics Students~~
文摘This study took Artemisia selengensis Turoz and green tea as primary materials and sugar, lemon acid potassium as supplementary materials to make compound health beverage.The main influence factors to the quality of the compound beverage were investigated,such as addition amounts ofArtemisia selengensis juice, green tea juice,sugar and lemon acid.By orthogonal test ,the best formula of the compound health beverage is Artemisia selengensis juice 10 ml, green tea juice 200 ml, sugar 6 g and lemon acid 0.06 g. The optimum stabilizer of the beverage is CMC-Na with 0.03% amount.
基金Supported by a Grant from Huanghe Science and Technology College (kyz2007013)~~
文摘[Objective] The study aimed to explore technology and formula of walnut- roxburgh rose beverage. [Method] With walnut and roxburgh rose as the main raw material, technology and formula of walnut-roxburgh rose beverage was study by or- thogonal test. In addition, effects of emulsion stabilizers were investigated. [Result] The great emulsifying effect could be achieved by composite emulsion stabilizer at 0.40%. The orthogonal test showed that the optimum formula of walnut-roxburgh rose beverage was composed of 24% walnut milk, 16% cili juice and 12% sugar, with pH of 4.0. The product with stable organization state, pleasant sweetness and sourness may be prepared. [Conclusion] The study laid the foundation for production of walnut-roxburgh rose beverage.
文摘With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds;evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of suspension chia seeds in beverage during storage at ambient temperature for six months. Viscosity, color, zeta potential, suspension of seeds and organoleptic properties were evaluated. Results showed that chia seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the sample which scored highest for overall acceptability compared to the other samples of beverages. Results indicated that using chia seeds with the addition of 0.05% low acyl gellan gum led to the production of fortified mango beverage and mango flavored beverage with high stability for six months.
基金funded by China Ministry of Science & Technology as "Key Projects in the National Science & Technology Pillar Program during the Eleventh Five-Year Plan Period". Grant number:2008BAI58B05
文摘Objective To explore the associations between sugar-sweetened beverage （SSB） consumption and obesity as well as obesity-related cardiometabolic disorders among children in China. Methods A total of 6974 （boys 3558, girls 3412） children aged 6-13 years participated in the study. Each participant’s height, weight, waist circumference, fasting glucose, triglycerides, total cholesterol, high- density lipoprotein cholesterol, and low-density lipoprotein cholesterol were measured. The type of beverage consumption was determined using a self-administered questionnaire. Results SSBs were consumed regularly by 46.1% of the children. The prevalence [adjusted odds ratio （95% confidence internal （CI）] of obesity was 7.6% [as the reference group （ref.）], 10.1% [1.36（1.07, 1.74）], and 11.6% [1.46（1.21, 1.75）], among children who regularly drank milk, other beverages and SSBs, respectively. Regularly drinking SSBs elevated the likelihood of abdominal obesity [adjusted odds ratio （95% CI）： 1.36 （1.17, 1.59）]. The prevalence [adjusted odds ratio （95% CI）] of obesity among children who regularly drank sports/caloric beverages, carbonated beverages, sweet tea, and plant protein beverages was 16.8% [2.00（1.31, 3.07）], 12.7% [1.52（1.23, 1.88）], 11.5% [1.52（1.18, 1.95）], and 10.4% [1.41（1.03, 1.94）], respectively, which was higher than that of regular milk drinkers [7.6 % （ref.）]. The prevalence [adjusted odds ratio （95% CI）] of abdominal obesity among children who regularly drank sweet tea, fruit/vegetable juices, and carbonated beverages was 17.7% [1.55（1.26, 1.90）], 16.2% [1.36（1.09, 1.70）], and 15.3% [1.24（1.03, 1.50）], respectively, which was much higher than that of regular milk drinkers [12.8% （ref.）]. Conclusions Regular SSB consumption was positively related to obesity and abdominal obesity. This relationship should be investigated further using a longitudinal study design.
文摘Rice bran is a solid residue from rice polishing that is used in animal nutrition and rice oil production. Cultivation conditions with agro-toxics, lipids instability, and tendency for mycotoxin contamination restrict its application in human nutrition. Therefore, organic agriculture is an alternative to use the properties of rice bran. Rice bran beverage is a new cereal product from organic rice. This work presents the preliminary results of the chemical and rheological studies of a bath pasteurized rice bran beverage. Compared with integral defatted milk, soy extracts, and brown rice low-fat milk, the rice bran beverage studied in this work presents itself as an important source of minerals and unsaturated lipids. All essential amino acids were found in this product. Glutamic and aspartic acids were predominant. Bath pasteurization at boiling water temperature for 15 and 30 min was adequate for microbiological safety. Refrigeration storage for 20 days, evaluated by pH and acidity variations, was ideal for assessment of the beverage conservation time. The beverage viscosity was of the Newtonian standard behavior, and its viscosity during storage was not a good parameter to evaluate shelf life. Sensory preference tests showed positive perspectives for this new beverage.
基金This work was supported by the Jiangsu Agricultural Industry Technology System[No.JATS-2018-296]and the National Natural Science Foundation of China[Grant No.31501460].
文摘The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate its potential as a novel starter in beverage fermentation in vitro.Starmerella davenportii Do18 was characterized for its cholesterol reduction;growth at different conditions such as temperatures(25,30,37 and 42◦C),low pH(1.2,1.5,2.03.0,and 7.0),bile salts(0%,0.25%,0.5%,1%and 2%)high-sucrose stress(2%,10%,20%,40%and 60%);and in-vitro survival in gastric and intestinal environments.Results showed that the yeast strain has a cholesterol-lowering capacity of 45%±2%,grew at temperature of 37◦C and is resistant to pH 1.5,2%bile and 40%sucrose solution,could survive in simulated gastric and intestinal environments.The physicochemical characteristics of the fermented beverages were also evaluated,which indicated that the yeast has pH reduction capacity and can produce organic acids and volatile compound such as 2-phenylethanol.Furthermore,the fermented beverage also has high total phenolics and flavonoids content and showed great antioxidant and antimicrobial activities.Therefore,the findings of this research provide strong evidence that S.davenportii Do18 has good fermentation properties,can be a potential starter in food and beverage fermentation.
文摘[ Objective] The aim was to study the antioxidative index of the compound beverage of winter jujube and peanut meal, discuss the im-pact of the storage conditions on its antioxidative activity and provide theoretical basis for the utilization of winter jujube and peanut meal resources. [Method] A kind of compound beverage was prepared with winter jujube and peanut meal, and its antioxidative activity was detected and its best storage conditions were determined. [ Result] The capacity of the compound beverage stored for 20 d to scavenge · OH, DPPH · and nitroso was the highest at freeze conditions, then followed by the refrigeration conditions, room temperature storage and sunlight. The total reducing capacity of the products was the highest under freezing conditions while the lowest under sunlight when some active components were destroyed. [ Conclusion] It is the best to store the compound beverage of winter jujube and peanut meal at freeze conditions and better at the refrigeration conditions. The storage of compound beverage should avoid direct sunlight. Key words Winter jujube; Peanut meal; Compound beverage; Antioxidation; China
基金Supported by National Key Basic Research Program of China ("973" Program, No. 2011CB610505)Specialized Research Fund for the Doctoral Program of Higher Education (No. 20120032110029)Key Project of Tianjin Natural Science Foundation (No. 13JCZDJC29500)
文摘The corrosion process of tinplate in deaerated functional beverage was investigated by using electrochemical impedance spectroscopy (EIS) combined with scanning electron microscopy (SEM) and energy dispersive spectroscopy (EDS) techniques. The results reveal that the uncoated tinplate shows a poor corrosion resistance and the corrosion type is detinning. During the initial stage of immersion, EIS spectrum consisted of two capacitance arcs with obvious time-constant dispersion effect, which was attributed to the two-dimensional and three-dimensional inhomogeneous distribution of the electrode surface. With the increase of immersion time, the capacitance arc of high frequency shrunk and degenerated, due to the corrosion of tin coating. The pore resistance of tin coating and the charger transfer resistance of substrate, which are determined from the electrochemical equivalent circuit, can be used as the indicators of tinplate corrosion process. The decrease of the pore resistance of tin coating indicates that the corrosion degree of tin layer becomes more severe, whereas the decrease of the charger transfer resistance of substrate implies that the corrosion degree of steel substrate also becomes more severe as the immersion time prolongs.
基金Supported by the Project for Scientific and Technical Personnel ServingEnterprises of Ministry of Science and Technology, China( 2009GJG10050)
文摘[Objective] The study aimed to determine the formula and production process of apple clear juice beverage. [Method] Concentrated apple juice was used as the raw material in this experiment, apple clear juice beverage was produced through dilution, blending, color protection, sterilization and other key processes. By using orthogonal test, the best formula of the apple clear juice beverage was determined, and then the color protection effects of three color protection agents Cys, NaHSO3 and Vc on the apple clear juice beverage were compared. [ Result] The best formula of the apple clear juice beverage was composed of 0.15% citric acid, 0.20% sodium citrate, 0.06% tannic acid, 6% white sugar and 16% concentrated apple juice. Besides, there was a big difference among the three kinds of color protection agents （ Cys, NaHSO3 and Vc ） in the color protection effects on the apple clear juice beverage. Considering the quality safety of the product, 0.60% Vc was chosen as the best color protection a.clent. I- Conclusionl The research could provide theoretical references for using concentrated aDDle juice to produce aDDle clear iuice beveraae.
基金National Natural Science Foundation of China(2 96 0 5 0 0 1)
文摘The chemiluminescence (CL) of luminol-Cu(Ⅱ) was applied to HPLC determination o f ascorbic acid, which was separated by a C 18 reverse-phase column with a mobile phase of 0.25 mol/L HAc. The eluted ascorbic acid was mixed with 0.3 mmol/L l um inol and 0.05 mol/L CuSO 4. The light emission from the reaction of Cu(Ⅱ) oxi diz ed ascorbic acid and luminol was detected by a modified luminometer. The detecti on limit was 3.6×10 -6 mol/L for ascorbic acid at a S/N ratio of 3, and the linea r calibration range was 2×10 -4\| 2×10 -3 mol/L. The relative standard deviation for 5 replicate injections of 1×10 -3 mol/L ascorbic acid was calculated as 4.3 % . The method was successfully applied to determination of ascorbic acid in juice beverage.
文摘This paper describes the research undertaken on the strength and stiffness of fluctuation on the wall thickness of steel beverage cans using the Monte Carlo stochastic finite element method. Sample distributions were firstly assumed and then proven using the data observations of the wall thickness, the APDL language was then applied, and the stresses and displacements of the can were calculated by using the ANSYS software. It is concluded that the structural reliability of a steel making beverage can be estimated accurately.
文摘[Objective] This study was conducted to develop a new kind of ginseng walnut composite milk beverage. [Method] The flavor and emulsifier and stabilizer in ginseng walnut milk beverage were investigated by sensory evaluation and stability test. [Result] The amounts of ginseng extract, sucrose, complex emulsifier, sodium caseinate and carrageenan stabilizer added in the beverage were 20%, 6%, 0.3%, 0.4% and 0.1%, respectively. The complex emulsifier consisted of monoglyceride and sucrose fatty acid ester with a ratio of 1：2. The ginseng walnut milk prepared according to this process tastes fine and smooth with unique ginseng flavor, as well as good stability. [Conclusion] This study could provide good reference for develop- ment and production of ginseng walnut composite milk beverage.
基金supported by National Natural Science Foundation of China(7191010700,91746205).
文摘Background The associations between sugary beverages and genetic predisposition to depression risk remain unclear.Aims This study aimed to investigate the associations of sugar-sweetened beverages(SSBs),artificially sweetened beverages(ASBs)and natural juices(NJs)with depression and to assess whether these associations were modified by genetic predisposition.Methods We used data from the UK Biobank of 180599 individuals aged 39-72 years who were depression-free at baseline.Dietary intake of SSBs,ASBs and NJs was accessed by a 24-hour dietary recall between 2009 and 2012.The Polygenic Risk Score for depression was estimated and categorised as low(lowest tertile),intermediate(tertile 2)and high(highest tertile),.Cox proportional hazard and substitution models were conducted to evaluate hazard ratios(HRs)and 95%Cls.Results Over the 12-year follow-up,4915 individuals developed depression.Higher consumption(>2 units/day)of SSBs(HR:1.26,95%CI 1.12 to 1.43)and ASBs(HR:1.40,95%Cl 1.23 to 1.60)were both associated with an increased risk of depression.However,moderate consumption(>0-1 units/day)of NJs was associated with a lower risk of depression(HR:0.89,95%CI 0.83 to 0.95).Furthermore,genetic predisposition did not modify these associations(p interaction>0.05).In substitution models,the HRs for depression risk were 0.94(95%CI 0.89 to 0.99)and 0.89(95%CI 0.85 to 0.94),respectively,when 1 unit/day of SSBs or ASBs was replaced by an equivalent intake of NJs.Conclusions Higher consumption of SSBs and ASBs was associated with an increased risk of depression;in contrast,moderate consumption of NJs was inversely associated with a lower risk of depression.In theory,substituting SSBs and ASBswith NJs would suppose a reduction of depression risk.
文摘Type 2 diabetes mellitus(T2DM)is one of the fastest growing public health concerns around the world.Sugar-sweetened beverage(SSB)consumption has been proven to be associated with adverse health consequences in the diabetic population.Reducing SSB consumption,body weight control,healthy diets,and increased physical activity have been suggested as strategies to improve diabetes prevention and management.This literature review provides an overview of:(1)The association between SSB consumption and the risk of T2DM;(2)Types of SSB consumption and T2DM;(3)The effect of obesity and inflammation on the association between SSB consum-ption and risk of T2DM;and(4)SSB consumption in T2DM patients.There is still work to be done to determine how SSB consumption is related to T2DM,but the current research on identifying the association between SSB consumption and T2DM is promising,with the most promising studies confirming the connection between SSBs,T2DM risk,and diabetes management.Future studies should explore more effective SSB related diabetes prevention and management interventions.
文摘Objective] This study almed to optimize the processing technoIogy of compound beverage of Iotus root and Iemon. [Method] The Iotus root and Iemon were seIected as raw materials for preparing compound beverage. The Iotus root and Iemon were juiced respectiveIy. SubsequentIy, their juices were mixed together with a series of proportions so as to expIore a rational processing ratio of Iotus root and Iemon. [Result] The resuIts showed that the browning of Iotus root juice couId be effectiveIy prevented when the Iotus root juice was heated for 9 min and added with 0.8% citric acid. The optimized formuIa of compound beverage of Iotus root and Iemon was as foI ows： Iotus root juice to Iemon juice ratio, 5：1; addition amount of white granuIated sugar, 12%; addition amount of stabiIizer （CMC-Na）, 0.15%. Af-ter moduIation, homogenization, steriIization and other processes, the compound beverage of Iotus root and Iemon was prepared. [Conclusion] The compound bever-age, prepared by optimized technoIogy and formuIa, was characterized by a IittIe of yeI ow coIor, fuI of Iotus root and Iemon fIavors, rich nutrients, smooth taste with sweet and sour, as weI as good stabiIity.
基金Supported by Research Project of Sichuan University of Science&Engineering(2011RC12,2014KY02)Scientific Research Foundation of the Education Department of Sichuan Province(15ZA0222)Research Project of Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province(NJ2013-06)
文摘[ Objective ] This study aimed to investigate the stability of Dendrobium polysaccharides in simulated beverages, thus providing theoretical basis for further development of Dendrobium beverages. [ Method] The prepared simulated Dendrobium juice beverages and extracted Dendrobium polysaccharides were added into wine and Chinese liquor and treated under different pH, temperature and light conditions to determine changes in Dendrobium polysaccharide content. [ Result] Dendrobium polysaccharides exhibited high stability in beverages under neutral pH, room temperature, dark conditions. [ Conclusion] Dendrobium polysaccharides can be used for the development of Dendrobium beverages.
