• Journal of Korean society of Dental Hygiene
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• v.19 no.6
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• pp.1077-1087
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• 2019

Objectives: The purpose of this study was to analyze the risk of dental caries and erosion associated with beverage consumption by measuring the sugar content and acidity of beverages for children, marketed in general food stores and cooperative living associations in Korea. Methods: Sixty types of children's beverages marketed in Korea were selected for the study. Calories, sodium, and carbohydrates in the nutrients per 100 ml, the sugar content, and pH of each beverage were measured. Frequency analysis, independent t-test, and one-way ANOVA were performed (p<0.05). Results: There was no significant difference in sugar content, calories, sodium, and carbohydrate content of regular and cooperative beverages, but the pH of cooperative beverages was significantly higher. Moreover, the mixed drinks had significantly lower sugar content, calories, and carbohydrates than fruit and juice, but the sodium content was significantly higher. Conclusions: When choosing beverages for children, caregivers should be able to easily access information about their impact on the child's oral health. Efforts should be made to maintain appropriate levels of sugar and acidity in beverages for children.

• Applied Biological Chemistry
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• v.47 no.3
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• pp.300-306
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• 2004

Eight cation or anion-responsive polymer membranes were prepared by a casting procedure employing polyvinyl chloride, Bis (2-ethylhexyl)sebacate and each electroactive material in the ratio of 66 : 33 : 1. The resulting membranes were separately installed onto the sensitive area of the ionic electrodes to produce an 8-channel taste sensor array. The taste sensors of the array were connected to a high-input impedance amplifier and the amplified sensor signals were interfaced to a PC via an A/D converter. The taste evaluation system was applied to a discriminant analysis on six groups of marketed beverages like sikhye, sujunggwa, tangerine juice, ume juice, ionic drink and green tea. When the signal data from the sensor array were analyzed by principal component analysis after normalization, the 1st, 2nd and 3rd principal component explained most of the total data variance. The six groups of the analyzed beverages were discriminated well in the three dimensional principal component space. The half of the five groups of the analyzed beverages was also discriminated in the two dimensional principal component plane.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.05a
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• pp.82-89
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• 2002

Acid dairy drinks(ADD) are a worldwide product existing in many variations: fruit milk drinks, yogurt drinks, soy milk, butter milk, whey drinks and kefir etc. These drinks are marketed with different shelf lives depending on processing: -Short shelf life(maximum 3 weeks, cold storage) - Long shelf life(2 to 9 months, pasteurized, sterilized or retorted) Acidic protein drinks tend to a separation or destabilization process in the absence of stabilizing system during the shelf life of the ADD. A phase separation results in sedimentation of large particles at the bottom of the package and/or the formation of a serum layer at the top(whey off). These beverages are usually composed of an acid dairy phase (fermented base)or a natural base(milk, soymilk etc.)with an acidic medium (fruit phase: pulp, fruit concentrate etc.) which can be flavored. Sugar and stabilizers are added. It has been proved since the late 1950's that adding high methoxy pectin (HM pectin)to acid milk drinks is the best way to prevent the formation of a sediment and/or the whey off. In this presentation, we explain about stabilization mechanism of ADD induced by pectin. Applications and market trend of ADD in Asia and Europe are explained.

• The Korean Journal of Food & Health Convergence
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• v.5 no.3
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• pp.7-20
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• 2019

The use of caffeine as a psychoactive stimulant in tea has been observed to have serious negative effects in humans' systems such as respiratory, nervous, cardiovascular, renal and skeletal systems. This study was carried out to assess the levels of caffeine in 10 different tea brands available in local market in Dutse, Jigawa State, Nigeria. Quantitative analysis of caffeine was performed by a simple and fast UV-Vis spectrophotometric methods using different solvents for extraction. The caffeine content in all the tea samples analyzed in this study were below the maximum allowable limits set by the USFDA. Tea have been associated with adverse health effects and the claims made by manufacturers about the benefits of tea do not highlight risks associated with excessive consumption of a combination of the ingredients contained in tea. Long term effects of tea consumption of children and young people have not been adequately studied. Therefore, it is recommended that further research be carried out on the adverse effects of energy drinks on children. Research is also needed to be done on the effects of the combination of ingredients on health and excessive consumption of those ingredients to children and adolescents. People need to be educated and given proper awareness on the health risks associated with caffeine containing beverages.

• Journal of dental hygiene science
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• v.19 no.4
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• pp.261-270
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• 2019

Background: In this study, four types of effervescent vitamins marketed in Korea were analyzed for their acidity and vitamin content. For this purpose, bovine teeth were immersed in vitamin, and surface microhardness and appearance were measured before and after immersion to evaluate tooth demineralization and erosion. Methods: Bovine permanent incisors with sound surface enamel were cut to 5×5 mm size, embedded in acrylic resin, and polished using a polishing machine with Sic-paper. The prepared samples were analyzed for pH, vitamin content, and surface hardness before and after immersion using a surface microhardness meter. Demineralization of surface dental enamel was observed using a scanning electron microscope. Results: The average pH of the four effervescent vitamins was less than 5.5; the pH of the positive control Oronamin C was the lowest at 2.76, while that of the negative control Samdasoo was the highest at 6.86. The vitamin content was highest in Berocca and lowest in the DM company Multivitamin. On surface microhardness analysis, surface hardness values of all enamel samples were found to be decreased significantly after 1 and 10 minutes of immersion (p<0.05). After 10 minutes of immersion, there was a significant difference in the decrease in hardness between the experimental groups (p<0.05). Scanning electron microscopy observation showed that dental enamel demineralization after 10 minutes of immersion was the most severe in Oronamin C except for Samdasoo, followed by DM company Multivitamin and VitaHEIM. Immersion in BeroNew and Berocca resulted in similar effects. Conclusion: There is a risk of tooth erosion due to decreased tooth surface microhardness when using the four types of effervescent vitamins and vitamin carbonated beverages with pH below 5.5. Therefore, high pH vitamin supplements are recommended to prevent tooth erosion.

• The Journal of the Korean dental association
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• v.54 no.7
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• pp.521-528
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• 2016

Purpose: The aim of this study was to evaluate the erosive potential of several fruit-flavored liquors marketed in Korea by measuring pH, titratable acidity, and variations in pH utilizing an ISO method. Materials and Methods: Six fruit-flavored liquors were investigated. An orange juice and three kinds of soju were selected as the control beverage. The pH and titratable acidity of the beverages were determined by 1 M NaOH until the pH 5.5 and 7.0 (recorded as $TA_{5.5}$ and $TA_{7.0}$, respectively). All measurements were performed in triplicate. The process of ISO 28888 was used for measurement of the pH variation (${\Delta}pH$) using an under-saturated hydroxyapatite solution (screening solution) and determining the difference between the initial and final pH of the screening solution. The average ${\Delta}pH$ was determined based on 4 measurements. Results: All the fruit-flavored liquors tested in this study showed a pH lower than the critical pH for dental erosion (4.5). The average pH of the fruit-flavored liquors was 2.77 and was also lower than the pH of the soju and an orange juice (control drinks). $TA_{5.5}$ and $TA_{7.0}$ values of the fruit-flavored liquors were 4.92ml and 7.13ml, respectively. The fruit-flavored liquors showed an erosive potential capable of damaging the enamel surfaces, whereas the orange juice had the highest titratable acidity. The changes in pH determined using the screening solution confirmed that the fruit-flavored liquors had erosive potential, with ${\Delta}pH$ value of 1.53. Conclusions: The fruit-flavored liquors tested in this study might have a strong potential to erode dental hard tissues.

• Journal of Food Hygiene and Safety
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• v.37 no.6
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• pp.394-399
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• 2022

This study was conducted to estimate hazardous heavy metal content, including lead (Pb), cadmium (Cd), arsenic (As) and mercury (Hg) in 120 collagen products currently marketed in Korea. Hg concentration was analyzed by a gold amalgamation method using a mercury analyzer, while concentrations of Pb, Cd, and As were analyzed by ICP-OES. The average Pb concentration was 0.097 mg/kg. For comparison, respective average concentrations were 0.108 mg/kg, 0.084 mg/kg, 0.131 mg/kg, and 0.149 mg/kg in functional health foods, other processed products, beverages, and fruit/vegetable processed products. The average concentration of Cd was 0.026 mg/kg. All products in which Cd was detected were functional health foods. The average concentration of As was 0.097 mg/kg, with respective average concentrations of 0.091 mg/kg, 0.133 mg/kg, and 0.086 mg/kg in functional health foods, other processed products, and fruit/vegetable processed products. The average Hg concentration was 0.0025 mg/kg, with respective average concentrations of 0.0012 mg/kg, 0.0028 mg/kg, 0.0013 mg/kg, and 0.0031 mg/kg in functional health foods, other processed products, fruit/vegetable processed products, and candies respectively. Heavy metal levels in beverages and candy products with set heavy metal standards were below the set standards. Even products without regulatory standards were found to be relatively safe compared with heavy metal standards set for domestic and foreign foods.