• Korean journal of food and cookery science
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• v.30 no.6
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• pp.785-791
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• 2014

The antioxidative activities of beverages with water or ethanol extracts from Maegmundong (Liriope platyphylla) were investigated with free amino acid and mineral analysis, as well as saponin, total phenolics and flavonoid determination. Antioxidative activity was evaluated by electron donating ability and ABTS radical scavenging activity. There was only a small difference between water extract beverages and ethanol-extract beverages with respect to their electron donating ability and ABTS radical scavenging activity, although the total saponin, total phenolics and flavonoid were found to be greater in the ethanol extract beverages than in the water extract beverages. Three major free amino acids of the Magemundong beverages with water- or ethanol extract were asparagine (58.30, 60.68 mg%), methionine (15.10, 13.95 mg%, respectively) and proline (12.31, 14.00 mg%, respectively). The most abundant mineral in the Maegmundong beverage with water and ethanol extract was potassium (238.68, 244.32 mg%, respectively).

• Journal of dental hygiene science
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• v.19 no.3
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• pp.154-161
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• 2019

Background: The market for vitamin drinks is expanding both in Korea and worldwide. However, it was difficult to find studies regarding the possibility of tooth erosion induction due to vitamin drinks. The purpose of the present in vitro study was to evaluate the effect of tooth erosion caused by a few commercial vitamin beverages on bovine teeth enamel in terms of erosion depth and fluorescence loss. Methods: Three experimental groups (vitamin drinks), a positive control group (Coca-Cola), and a negative control group (mineral water) were established. Each group consisted of 5 specimens obtained from sound bovine teeth. The pH and titratable acidity of beverages were measured. Specimens were immersed in the beverages and artificial saliva for 6 and 18 hours, respectively. This cycle was repeated for 5 days. The depth of the tooth loss caused by tooth erosion (erosion depth) and maximum loss of fluorescence (Max ${\Delta}F$) were measured using the microscope and quantified light-induced fluorescence-digital, respectively. For the statistical analysis, the Kruskal-Wallis test and ANOVA were used to compare the erosion depth and Max ${\Delta}F$ of the enamel surfaces. In addition, Spearman correlations were estimated. Results: The pH of the three vitamin beverages ranged from 2.65 to 3.01, which is similar to that of the positive control group. All beverages, except mineral water, had sugar and acidic ingredients. Vitamin drinks and the positive control, Coca-Cola, caused tooth erosion lesions, and showed significant differences in erosion depth compared to mineral water (p<0.05). The vitamin beverages with low pH were associated with high erosion depth and Max ${\Delta}F$. Conclusion: Vitamin drinks have the potential to cause tooth erosion.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.379-384
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• 2019

This study was to investigate the sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea. A total of 150 food samples including 50 beverages, 50 snacks and 50 instant ramens were examined using the Korea Food Code method. Sorbic and benzoic acid were analyzed by the HPLC method, whereas sulfur dioxide was measured by Monnier-Williams method. Our results indicated that benzoic acid was detected in six beverages samples, and its concentration was in the range of 3.08-11.94 mg/kg. The contents of both sorbic and benzoic acid in 50 beverage samples did not exceed the residue allowance standards set by the Ministry of Food and Drug Safety (MFDS). Sulfur dioxide was detected in 12 beverages samples, but its content was lower than the detection limit specified in the method by the Korea Food Code. On the other hand, sorbic acid was not detected all samples. These results provide a basic data regarding sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea.

• Journal of the Korean Dietetic Association
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• v.29 no.1
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• pp.1-12
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• 2023

The purpose of this study was to investigate the association between daily beverage intake and obesity in young adults. This cross-sectional study was conducted with 256 adults in their 20s and 30s. Obesity was evaluated by anthropometric measurement of body mass index (BMI), waist to hip ratio and waist to height ratio. In addition, the daily intake of milk, caffeinated beverages, sweetened beverages, and alcoholic beverages was investigated using the dietary record and 24-h recall methods. Based on the BMI, men and women were classified into underweight, normal, overweight and obese. Among men, 38.3% were found to be normal, 28.1% were overweight and 31.3% obese. Among women, 11.7% were underweight, 73.4% were normal, and 10.2% were overweight, which was significantly different from men. In women, the BMI of the milk consumers was significantly lower than the non-consumers. Also, the obesity indices of caffeinated beverage consumers were significantly lower than the non-consumers. An analysis of the correlation between beverage intake and the obesity index showed that the intake of caffeinated beverages among women had a significant negative correlation with the obesity index, and intake of alcoholic beverages had a significant positive correlation with waist to height ratio. This study suggests that intake of milk and caffeinated beverage may have a positive effect on obesity, whereas the intake of alcoholic beverages may have a negative effect, especially in young adult women.

• Nutrition Research and Practice
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• v.12 no.4
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• pp.307-314
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• 2018

BACKGROUND/OBJECTIVES: Numerous researches have studied the association between sugar intake and obesity of children in many countries. This study was undertaken to investigate the association between beverage intake and obesity of children by reviewing a database for total sugar contents established in all foods and presented in a nutrition survey by the Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: Data of 1,520 children aged 6-11 years in the 6th KNHANES (2013-2015) were analyzed for this study. A database for total sugar intake comprises the total sugar contents of all foods included in the results of a nutrition survey using the 24-hour recall method of 6th KNHANES. Beverages were categorized into carbonated beverages, fruit & vegetable drinks, other drinks, tea, and coffee. RESULTS: The average daily beverage intake of all children was 131.75 g/day, and the average daily total sugar intake in beverages was 13.76 g/day. Carbonated beverages had the highest intake rate (58.85 g/day) and also ranked highest for sugar intake (6.36 g/day). After adjusting for confounding variables, the odds ratio for obesity in children with beverage intake of ${\geq}200mL/day$ significantly increased by 1.83 times (95% CI, 1.11-3.00) as compared to children with beverage intake of < 200 mL/day. Also, a significant increase was observed in the odds ratio for obesity in total children (2.41 times; 95% CI, 1.35-4.33) and boys (3.15 times; 95% CI, 1.53-6.49) with carbonated beverage intake of ${\geq}200mL/day$ when compared with children who consumed < 200 mL/day. CONCLUSION: A positive association is observed between beverage intake and obesity in Korean children. In particular, an intake of carbonated beverages has a positive correlation with childhood obesity in boys. This study can therefore be used as scientific evidence for reducing sugar, and for the continuous management and research on beverages.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.663-669
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• 2000

As an attempt to develop new functional beverages, various ingredients including pine needle, P Japonica, C. Militaris, black tea, artemisia, cocoa, and persimmon leave tea, were used to make fermented beverages and their chemical and sensory properties were evaluated. The acidity of beverages produced was the highest in the one with C. Militaris, and the lowest in the ones with persimmon leave tea and pine needle. The pH of P Japonica beverage, 2.54, was the lowest among all. The sugar content was the highest in the one of C. Militaris and the lowest in cocoa-used one. In sensory evaluation, the fermented beverages prepared with persimmon leave tea, pine needle, and artemisia were significantly more preferable in acceptability than the others (p<.001). For purchase intention, the beverage prepared with persimmon leave tea got the highest score followed by the ones with pine needle and artemisia, and the scores of those three beverages were significantly higher than the others (p<.001). Hunter color test showed that fermented beverage added Black tea was the lowest in lightness, but the highest in redness and yet-lowness(p<.001). The beverages with high scores in sweet odor, sweet taste, and purchase intention were more favored in the sensory evaluation looking at the correlation among the sensory properties. And the lightness in color had a positive correlation, and the redness and yellowness had negative correlations with appearance quality of the beverages. Chemical properties like pH and acidity were negatively correlated with the acceptability, and the sugar content was positively correlated with sweet odor.

• Analytical Science and Technology
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• v.29 no.6
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• pp.249-254
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• 2016

Looking at the current status of beverages sold from vending machines in subway stations in Seoul, it was found that carbonated beverages accounted for the highest percentage of beverages on sale in vending machines, representing 36 % of all beverages sold. Survey respondents purchased carbonated drinks or sports drinks containing high levels of sugar to quench their thirst. Investigation of the sugar content of beverages frequently sold in vending machines showed that a serving of carbonated beverage contained an average of 30.4 g of sugar, or as much as 50.1 g of sugar (equivalent 10 to 17 cubes; 1 cube = 3 g of sugar). This amount corresponded, on average, with 60 % of the WHO recommended daily sugar intake (50 g). Surprisingly, with certain carbonated beverages, drinking a single can is equivalent to consuming the total recommended daily sugar intake of 50 g.

• Journal of dental hygiene science
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• v.10 no.6
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• pp.451-457
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• 2010

It is well known that most of the beverages on sale contain acid. Among these beverages, one of the most typically purchased products is Coca-Cola ($Coke^{(R)}$), which affects the demineralization of the tooth enamel surface. However other beverages also affect the erosion of the tooth enamel surface. Therefore, the aim of this study was to observe the influence that acid containing beverages have upon the tooth enamel surface. In this study, 30 enamel specimens were obtained from extracted maxillary third molars without cracks. The study measured the pH concentrations and the Ca and P concentration levels of the acidic beverages. The control without exposure was kept in distilled water, and each enamel specimen was stored for 30-min, 60-min, and 120-min. The erosion effect of the enamel surface was observed by SEM. The results obtained from this study can be summarized as follows: 1. The pH concentration of acidic beverages, without milk, was 3.105 on average. The beverages eroded the enamel surface and the erosion degree was determined by the pH concentration of beverages. 2. The erosion degree significantly increased by as the exposure time increased. The difference in the erosion degree between the 30-min group and the 60-min and the 120-min group was significant, but the erosion degree of the 120-min group was significantly less than that of the initial group. 3. When compared with the beverages containing similar pH concentrations, the demineralization degree of the beverages containing higher concentrations of Ca and P was lower.

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.266-272
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• 2011

The safety of liquid-type herbal preparations (47 samples) and beverages containing herbal medicines (18 samples), which are distributed in Gyeonggi province was studied by analyzing heavy metals, benzo(a)pyrene, preservatives and sugar content and to explain the differences between medicine and food based on the labeling standards. The herbal preparation is regarded as medicine and can be differentiated from the beverages containing herbal medicine, which is food, based on the fact that the herbal preparation should be labeled with usage, dosage, efficiency and effect. The mean concentrations of Pb, As, Cd, Hg were found to be 0.014 mg/kg, 0.113 mg/kg, 0.004 mg/kg and 0.003 mg/kg in herbal preparation and 0.009 mg/kg, 0.122 mg/kg, 0.003 mg/kg and 0.002 mg/kg in beverages containing herbal medicines, respectively. In 10 cases of herbal preparations and 6 cases of beverages containing Rehmanniae Radix Preparata (Sukjihwang), benzo(a)pyrene was not found. According to preservative test on herbal medicine, dehydroacetic acid was found less than the indicated content in 6 cases out of 37 cases, which labeled with preservatives, and benzoic acid, dehydroacetic acid and methylparaben were contained with 164.0~198.0 mg/kg, 149.8~272.5 mg/kg and 88.4 mg/kg, respectively, in 3 cases out of 10 cases, which was not labeled with preservatives. Among 16 cases of beverages containing herbal medicines, 3 cases of preservative-labeled beverages had the preservatives, and the rest of all, which was not labeled with preservatives, did not show that they contain any preservative, therefore, it was suitable for the labeling standards. As a result of sugar content test, preservative-labeled products were not appreciably different from the others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.318-323
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• 2013

This study was carried out to investigate the levels of awareness of fermented vegetable beverages according to consumers' gender. The data were obtained through questionnaires completed randomly by 441 respondents and analyzed using the SPSS, t-tests, ANOVA, X-square tests, multiple regression, and logistic regression analyses. Among 441 respondents, 32.9% of male and 30.2% of female ever consumed fermented vegetable beverages. This beverage were consumed as an alternative for water in males (6.3%) and in females (7.9%) which was the most common reason for consumption. As for the most common reason for non-consumption, males (5.9%) and females (6.6%) responded that they did not consume fermented vegetable beverages because people around them have never consumed fermented vegetable beverages. The awareness that fermented vegetable beverages help reduce hunger was higher in females (3.2%) than and in males (2.9%). These results revealed that the awareness of fermented vegetable beverages as hunger alleviators was more prevalent in females than in males which can be used as preliminary data for research on the development of fermented vegetable beverages.