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The development and growth of the culinary business is currently increasing in Indonesia, especially in Surabaya, especially coffee shops, this is marked by the rise of restaurants, cafes and coffee shops. Kopi Kenangan is one of the shops that popularized a typical Indonesian coffee milk drink which is popular with the name "Es Kopi Kenangan Mantan”. This study aims to analyze whether brand image and product innovation partially influence purchasing decisions of Kopi Kenangan at Tunjungan Plaza Surabaya and whether the brand image and product innovation also simultaneously influences the purchasing decision of Kopi Kenangan at Tunjungan Plaza Surabaya. This research is a quantitative study. Total sample of this study is 104 Consumers of Kopi Kenangan in Tunjungan Plaza. The type of sample used is simple random sample. The researcher uses interviews, questionnaires and observations to obtain data. The results show that partially brand image and product innovation have a significant effect on purchasing decisions. Brand Image and Product Innovation have a simultaneous effect on purchasing decisions for Kopi Kenangan at Tujungan Plaza.

We examine the Scotch Whisky Association’s (SWA) role in protecting “Scotch whisky” between c. 1945 and c. 1990. Using new archival evidence, we demonstrate that the SWA intensively lobbied the UK government to achieve coordination between domestic and European regulations governing Scotch whisky and whisky. The SWA’s nonmarket activities were consonant with some trade associations but in other respects they were atypical. The SWA extended its activities to supranational bodies and engaged in extensive domestic and foreign litigation. The key message from this article is that the SWA built the world-renowned appellation “Scotch whisky” even though this marque was not registered as an appellation until the late twentieth century.

Quinine and its D-isomer quinidine have been used medically in Europe since the 1600s. They were originally found within the bark of the cinchona tree in the jungle of the Andes. They were recognized to have multiple beneficial medical properties, ranging from a combined antipyretic and analgesic effect to the first effective treatment for malaria and later atrial fibrillation. With the development of other medications and the recognition of the potential life-threatening toxic reactions to these drugs, their medical use declined. Quinine is available without a prescription in many countries and is present in tonic water. Quinine has an extensive following of users who believe it is salutary and harmless, considering it a food supplement. In the past, dermatologists were frequently the first to recognize disease caused by these drugs owing to early findings of dermatitis or petechiae. Even though the medical use of these drugs has markedly decreased, drug eruptions may still be due to quinine, and patients may even be unaware they are taking this medication.

Teaching fluorescence aims to deeply communicate light–matter interactions. The main fluorescence concepts are covered in undergraduate courses and are difficult to comprehend as the proper lighting conditions for seeing it by the naked eye are rarely found in daily life. Here, we present a lab activity to explore fluorescence using homemade equipment in order to complement the teaching of the basics of fluorescence and perform typical experiments. This device consists of a cardboard box as fluorometer with a flashlight as an excitation source and a smartphone camera with an application for color analysis as a detector. The presented assays can be used in diverse teaching environments to reinforce the universal concepts of fluorescence, Stokes shifts, quenching, and the inner filter effect. The assays are based on common products (such as green leaves, turmeric, tonic water, and salt), so access to the materials and waste generation are not a problem. The results, robustness, and reliability of this setup were discussed after evaluating the comments of teachers and students who perform the lab experiences. Furthermore, the performance of the students was assessed using a survey, which demonstrates this is an excellent approach to increase their interest and motivation for learning.

Cranberries have long been purported to provide protection against urinary tract infections. There is a line of evidence suggesting that causal pathogens might be seeded from the bacteria reservoirs in the intestinal and vaginal tracts. We tested the hypothesis whether cranberry intake would reshape bacteria taxa in the gut, as well as the vaginal ecosystem. A total of 25 postmenopausal women were enrolled into a randomized, double‐blind, placebo‐controlled study. Stool samples and vaginal swabs were collected at baseline and after 15 days of consumption of placebo or cranberry beverages, microbiota analyses were performed by Illumina Miseq sequencing following a double‐index 16S rRNA gene amplicon. All baseline stool samples generally fell in the Bacteroides enterotype. Significant increases of Prevotella (P = 0.04), Clostridium XIVa members (P = 0.04), Eggerthella (P = 0.03), and Bifidobacterium (P = 0.02) were shown following the cranberry juice intervention; this indicates modulation of the gut microbiota by cranberry components. Baseline vaginal microbiotas fell in three distinct patterns—Lactobacillus dominant, diversified microbiome, and Streptococcus dysbiosis. Compared with the placebo, the cranberry intervention significantly reduced the abundance of pathogenic Streptococcus (P = 0.04) in the dysbiosis group and increased commensal bacteria Anaerococcus, Finegoldia, Actinomyces, and Corynebacterium in the diversified microbiome and dysbiosis groups. Overall, these data suggest that cranberry consumption may improve vaginal microbiota composition in individuals with dysbiosis. Gut‐borne taxa stimulation by the combination of cranberry oligosaccharides and polyphenols present in the cranberry product potentially mediates these beneficial properties.

Cranberry consumption has numerous health benefits, with experimental reports showing its anti-inflammatory and anti-tumor properties. Importantly, microbiome research has demonstrated that the gastrointestinal bacterial community modulates host immunity, raising the question whether the cranberry-derived effect may be related to its ability to modulate the microbiome. Only a few studies have investigated the effect of cranberry products on the microbiome to date. Especially because cranberry is rich in dietary fibers, we do not know the extent of microbiome modulation that is caused solely by polyphenols, particularly proanthocyanidins (PACs). Since previous work has only focused on the long-term effects of cranberry extracts, in this study we investigated the effect of a water-soluble, polyphenol-rich cranberry juice extract (CJE) on the short-term dynamics of human-derived bacterial community in a gnotobiotic mouse model. CJE characterization revealed a high enrichment in PACs (57% PACs), the highest ever utilized in a microbiome study. In a 37-day experiment with a 10-day CJE intervention and 14-day recovery time, we profiled the microbiota via 16 rDNA sequencing and applied diverse time-series analytics methods to identify individual bacterial responses. We show that daily administration of CJE induces distinct dynamical patterns in bacterial abundances during and after treatment before recovering resiliently to pre-treatment levels. Specifically, we observed an increase of the immunomodulatory mucin degrading Akkermansia muciniphila after treatment, suggesting intestinal mucus accumulation due to CJE. Interestingly, this expansion coincided with an increase in the abundance of butyrate-producing Clostridia, a group of microbes known to promote numerous adaptive and innate anti-inflammatory phenotypes.

This work presents the design and performance evaluation of a novel magnetic refrigeration unit capable of controlling the temperature of a 31-bottle wine cooler cabinet. The main components of the system are: an active magnetic regenerator composed of eight porous beds of Gd/Gd-Y spheres, a two-pole magnetic circuit responsible for the magnetic field changes, a set of solenoid valves for flow control, and fan-supplied finned tube heat exchangers on the cold and hot sides of the wine cooler apparatus. Synchronization of the magnetic field variation and fluid flow processes was performed using real-time magnetic field measurements. The system was capable of reaching a mean temperature of 10.8 o C inside the retrofitted wine cooler cabinet by generating 27.9 W of cooling capacity for an ambient temperature of 25 o C. The coefficient of performance and second-law efficiency for this operating point were estimated as 0.21 and 1.0%, respectively. When operating at a cabinet temperature of 12.5 o C, the coefficient of performance and second-law efficiency achieved by the magnetic system were 0.38 and 1.6%.

Cranberries are widely recognized as a functional food that can promote oral health. However, the high concentration of organic acids in cranberry juice can cause tooth enamel erosion. Electrodialysis with bipolar membrane (EDBM) is a process used for the deacidification of cranberry juice. The present study investigated whether the removal of organic acids (0%, 19%, 42%, 60%, and 79%) from cranberry juice by EDBM affects its antibacterial activity against major periodontopathogens as well as its anti-inflammatory properties in an oral epithelial cell model. A deacidification rate ≥60% attenuated the bactericidal effect against planktonic and biofilm-embedded Aggregatibacter actinomycetemcomitans but had no impact on Porphyromonas gingivalis and Fusobacterium nucleatum. Cranberry juice increased the adherence of A. actinomycetemcomitans and P. gingivalis to oral epithelial cells, but reduced the adherence of F. nucleatum by half regardless of the deacidification rate. F. nucleatum produced more hydrogen sulfide when it was exposed to deacidified cranberry juice with a deacidification rate ≥42% compared to the raw beverage. Interestingly, the removal of organic acids from cranberry juice lowered the cytotoxicity of the beverage for oral epithelial cells. Deacidification attenuated the anti-inflammatory effect of cranberry juice in an in vitro oral epithelial cell model. The secretion of IL-6 by lipopolysaccharide (LPS)-stimulated oral epithelial cells exposed to cranberry juice increased proportionally with the deacidification rate. No such effect was observed with respect to the production of IL-8. This study provided evidence that organic acids, just like phenolic compounds, might contribute to the health benefits of cranberry juice against periodontitis.

Background It seems alternative treatments such as antioxidant intervention and anti-inflammatory intervention adjuvant to antibiotic regimens may enhance cancer prevention approaches and decrease adverse side effects related to therapeutic antibiotic regimens. So, we will evaluate the effects of concurrent omega-3 and cranberry juice supplementation along with standard antibiotic therapy on the eradication of Helicobacter pylori, gastrointestinal symptoms, some serum inflammatory and oxidative stress markers in adults with HP infection. Methods We will conduct a 4-week double-blinded randomized clinical trial. The subjects will be randomly stratified according to sex and BMI using a permuted block randomization procedure by Random Allocation Software (RAS). They will be assigned to one of the four study groups: (1) cranberry juice fortified with omega-3 Intervention (n=23), (2) cranberry juice intervention group (n=23), (3) placebo beverage fortified with omega-3 intervention group (n=23), and (4) placebo beverage intervention (control group) (n=23). All statistical analyses will be performed using IBM SPSS Statistics software. Discussion A combination of alternative therapies may have a synergistic effect compared to a single approach. It could potentially be more effective in promoting the efficacy of standard antibiotic therapy in eradicating HP infection. Trial registration Iranian Registry of Clinical Trials (IRCT20151128025274N3, www.irct.ir/trial/28997). Trial status This study is in the early stages of sampling.

Background and aim Dietary strategies that contribute to reducing incidence of Helicobacter pylori infection without negative side effects are highly desirable owing to worldwide bacterial prevalence and carcinogenesis potential. The aim of this study was to determine dosage effect of daily cranberry consumption on H. pylori suppression over time in infected adults to assess the potential of this complementary management strategy in a region with high gastric cancer risk and high prevalence of H. pylori infection. Methods This double‐blind, randomized, placebo‐controlled trial on 522 H. pylori‐positive adults evaluated dose–response effects of proanthocyanidin‐standardized cranberry juice, cranberry powder, or their placebos on suppression of H. pylori at 2 and 8 weeks by 13C‐urea breath testing and eradication at 45 days post‐intervention. Results H. pylori‐negative rates in placebo, low‐proanthocyanidin, medium‐proanthocyanidin, and high‐proanthocyanidin cranberry juice groups at week 2 were 13.24%, 7.58%, 1.49%, and 13.85% and at week 8 were 7.35%, 7.58%, 4.48%, and 20.00%, respectively. Consumption of high‐proanthocyanidin juice twice daily (44 mg proanthocyanidin/240‐mL serving) for 8 weeks resulted in decreased H. pylori infection rate by 20% as compared with other dosages and placebo (P

The aim of this work was the study of the energy efficiency of the dehydration process of cranberry juice using osmotic distillation (OD) in combination with freeze-drying. To achieve this process, OD was performed on a hollow fiber membrane contactor with an initial sugar content of 8°Brix in the cranberry juice. This solution was concentrated to four different final concentrations (25, 35, 45 and 57°Brix) with the purpose of reducing the lyophilization time obtaining a 100% dried product, using as a response variable the processing time. From these obtained results, and when comparing the 8°Brix juice lyophilization to the process achieved by the combination of OD and freeze-drying, a decrease in the total process time could not be achieved for any experimental assay. However, the 57°Brix cranberry juice previously concentrated by OD presented an 86% decrease in the energy requirements to obtain the same dehydrated product. Finally, a reduction of the energy consumption for all the experimental runs was observed in the samples concentrated by OD, as the step previous to lyophilization, achieving an intensification in the efficient energy use during this process, maintaining the same characteristics of the final product.

Whisky is a complex mixture made up of thousands of compounds originating in different stages of its production. Analysis of whisky congeners is critical to our understanding of the manufacturing process, quality control, and the detection of counterfeit products. The current chromatographic methods have a long analysis time, can require milliliters of sample and may not detect all required compounds in a single analysis. We have demonstrated that the majority of the whisky congeners of interest can be analyzed using 1H NMR spectroscopy in a single session using 500 μL of sample with the addition of 100 μL of buffer. We addressed two issues with this application of NMR: sensitivity and complexity of spectra. The sensitivity issues were solved by using a highly sensitive 600 MHz instrument equipped with a cryoprobe. To achieve consistent quantitative analysis of overlapping signals, Chenomx software was used. This allowed successful determination of the absolute concentration of 13 of the 21 studied whisky congeners with an average relative difference from nominal concentration of 6.4% and a standard deviation of 5.0%. Some compounds such as iso‐amyl acetate and n‐butanol were not accurately quantifiable due to their low concentration and overlapping peaks with those of more concentrated compounds. Scopoletin, lactose, sucrose, and maltose were not detectable in whisky samples, but they were accurately quantified in model mixtures. At higher concentrations, these compounds could be accurately quantified in whisky samples. Overlap of glucose and fructose signals led to >10% deviations from nominal concentration values. The limits of quantification (LOQ) and limits of detection (LOD) for each analyte were determined, with the LOD varying between 10 and 20 μM for the major volatile congeners, 1 to 5 μM for maturation related congeners, and 10 to 30 μM for carbohydrates.

Aims: To evaluate in vitro antimicrobial potential of 35% reconstituted juice (RJCr) against bacterial pathogen related to urinary tract infections (UTIs). Place and Duration of Study: Food and Biotechnology Laboratory, Brazil. Study Design: Cranberry juice for in vitro evaluation by agar well diffusion assay and direct in vitro assay. Methodology: Cranberry fruits were used to produce RJCr pH 3. Five bacterial pathogens were tested: Escherichia coli ATCC 35218, Klebsiella pneumoniae ATCC 700603, Enterococcus faecalis ATCC 29212, Pseudomonas aeruginosa ATCC 27853 and Proteus mirabilis, an isolate of clinical origin. Two methods were used to assess antimicrobial activity. In the agar well diffusion (AWD) assay, each pathogen was inoculated on agar plates and the juice was added in wells drilled on this agar by incubation at 35°C/24hours. Then, the diameter of the inhibition zone was measured (mm). Based on dilutions methods, a direct in vitro assay (DA) was also performed. In test tubes 4.5 ml of RJCr was added an inoculum of each pathogen for a final concentration of >106 and

Triggered by the development of lactic acid bacteria (LAB) during the production of Scotch whisky, this study examined the influence of yeast and LAB inoculation on whisky flavor. Four new spirits were produced using the same process. LAB were added as a form of a Greek yogurt's live culture. In each category (barley and rye), one sample was fermented with Greek yogurt while the other was fermented without it. The spirits were matured and analyzed at five different points. Results from gas chromatography-mass spectrometry (GC-MS) analysis showed basic volatile compounds, along with some important extra compounds with yogurt culture. The most obvious differences were observed in the concentration of butanoic acid, a characteristic acid in spirits undergoing lactic acid fermentation: to identify esters such as ethyl butanoate, ethyl isobutanoate, isoamyl butanoate, and 2-phenylethyl butanoate, they are not typical compounds in whisky.

Background Proanthocyanidins (PAC) are oligomers and polymers of flavan-3-ols with putative health benefits. PAC are prevalent in a wide variety of natural products and dietary supplements. Objective An inter-laboratory study was conducted to validate the 4-(dimethylamino)cinnamaldehyde (DMAC) colorimetric assay using a 96-well plate spectrophotometer for the accurate quantification of PAC in cranberry products and to evaluate the comparison of the procyanidin A2 (ProA2) dimer and cranberry PAC (c-PAC) reference standards. Methods Four test materials analyzed in this study included cranberry fiber powder, cranberry extract powder, concentrated cranberry juice, and a solution of cranberry PAC (30%, w/v). The samples were homogenized, extracted, sonicated, centrifuged, and analyzed using a 96-well plate spectrophotometer. Results Linearity for both the ProA2 and c-PAC standards was determined from 4.053 to 50.666 µg/mL and from 13.520 to 135.95 µg/mL, respectively. The relative standard deviation of repeatability (RSDr) values for the four materials analyzed, using both ProA2 and c-PAC standards, met the Standard Method Performance Requirements (SMPR®). Inter-laboratory precision using Horwitz ratio (HorRat) values for the four materials analyzed, using both ProA2 and c-PAC standards, satisfies the acceptance range in Appendix K of the Official Methods of Analysis (2003): Guidelines for Dietary Supplements and Botanicals. The limit of quantification (LOQ) was estimated to be 3.16 µg/mL. Conclusions The results produced from this study demonstrate the utility of the c-PAC standard over the ProA2 standard and the advantages of using a 96-well plate spectrophotometer for the accurate quantification of PAC. Highlights The use of a 96-well plate reader and c-PAC reference standard in the DMAC method improves accuracy and percision for quantification of soluble proanthocyanidins in cranberry foods and dietary supplements.

Aims The objective was to evaluate the possible synergistic effect of cranberry juice (CJ) and commercial citrus extract (BS) against FCV-F9 viral titre in vitro in combination with γ-irradiation and to determinate the D10 values and radiosensitivity increase. Methods and Results Virus samples were treated with a formulation containing a mixture of BS or CJ. Results showed a D10 of 0·05, 0·42% and 1·34 kGy for the virus treated with the BS, the CJ and the irradiation alone respectively. Concentrations needed to reduce 6 log TCID50 ml−1 of viral titre were BS-0·3%, CJ-2·52% and 8·04 kGy. Irradiation combined with BS-0·01% and CJ-0·1% against FCV-F9 virus showed D10 values of 0·74 and 0·72 kGy, respectively, resulting in a viral radiosensitization of 1·28 and 1·50 for respective treatments. Conclusion The higher viral radiosensitization observed after combining γ-irradiation with BS-0·01% and CJ-0·1% indicates that CJ and BS could be used as antiviral agents alone or in combination with γ-irradiation to prevent NoV outbreaks. Significance and Impact of the Study Cranberry juice and BS could be used in hurdle approaches in combined treatment with γ-irradiation to assure food safety without a detrimental effect on nutritional value and maintain low processing cost.

Purpose This review aims to compare the magnitude of the effects of chronic consumption of fruits; specifically berries, citrus and cherries on cardiovascular disease (CVD) risk factors. Methods PubMed, Web of Science, Scopus, and psycARTICLES were searched from inception until January 2020. Forty-five chronic (≥ 1 week) randomised controlled trials assessing CVD risk factors including endothelial (dys)function, blood pressure (BP), blood lipids and inflammatory biomarkers were included. Results Investigated interventions reported improvements in endothelial function (n = 8), inflammatory biomarkers and lipid status (n = 14), and BP (n = 10). Berries including juice of barberry, cranberry, grape, pomegranate, powder of blueberry, grape, raspberry and freeze-dried strawberry significantly reduced SBP by 3.68 mmHg (95% CI − 6.79 to − 0.58; P = 0.02) and DBP by 1.52 mmHg (95% CI − 2.87 to − 0.18, P = 0.04). In subgroup analysis, these associations were limited to cranberry juice (SBP by 1.52 mmHg [95% CI − 2.97 to − 0.07; P = 0.05], DBP by 1.78 mmHg [95% CI − 3.43 to − 0.12, P = 0.04] and cherry juice (SBP by 3.11 mmHg [95% CI − 4.06 to − 2.15; P = 0.02]). Berries also significantly elevated sVCAM-1 levels by 14.57 ng/mL (85% CI 4.22 to 24.93; P = 0.02). Conclusion These findings suggest that supplementing cranberry or cherry juice might contribute to an improvement in blood pressure. No other significant improvements were observed for other specified fruits. More research is warranted comparing different classes of fruit and exploring the importance of fruit processing on their cardiovascular-protective effects.

The NHK morning drama Massan features a male protagonist who unrelentingly pursues his dream of making Scotch whisky with Japanese-grown ingredients. After spending two years studying whisky-making...

Cranberry juice is increasingly consumed for its richness in polyphenols having a positive impact on human health. Unfortunately, when regularly consumed, its high concentration in organic acids may cause some intestinal discomforts. In the present study, its organic acid content was reduced of 41% by electrodialysis with bipolar membrane (EDBM), and the resulted deacidified juice was divided in five different juices readjusted or not with different concentrations of citric and/or malic acid(s) corresponding to the concentration of this/these acid(s) recovered during EDBM or at the titratable acidity (TA) of the non-deacidified cranberry juice. The evolution of the cranberry juice main interesting compounds (organic acids and polyphenols), according to the concentration and nature of the organic acids present, was studied for the first time at each specific stages of the digestion. After digestion, Caco-2 cells were exposed to all digested juices to identify the organic acid(s) responsible for the loss of integrity of the epithelial barrier. It appeared that organic acid contents did not change during the different steps of the digestion while polyphenolic compounds decreased starting from the gastric phase. Whatever the organic acid concentration or nature, the concentration of PACs significantly decreased between the salivary and the gastric steps but was different according to their structure when the concentration of most of anthocyanins significantly decreased at the gastric step. Also, to the best of our knowledge, it was the first time that citric acid was demonstrated as the organic acid responsible for the loss of integrity of Caco-2 cell monolayers.

We describe a powerful type of vanillin electrochemical sensor based on a carbon paste electrode (CPE) modified with NiFe2O4 nanoparticle and 1-hexyl-3-methylimidazolium chloride (1H3MCl). The NiFe2O4 nanoparticle was synthesized by co-precipitation strategy and characterized by FESEM, XRD, and EDAX methods. The results revealed a spherical shape NiFe2O4 nanoparticle with diameter ~ 22 nm. The oxidation peak of vanillin was recorded at potentials + 690 and + 650 mV at the surface of CPE and NiFe2O4/1H3MCl/CPE by cyclic voltammetric method, respectively. The NiFe2O4/1H3MCl/CPE exhibited high electro-catalytic ability toward vanillin electro-oxidation and indicated two separated oxidation signals at potentials 640 and 1050 mV for vanillin and tryptophan by differential pulse voltammetric method. The sensitivity 0.1011 and 0.5058 μA µM−1 as well as the detection limits 1.0 nM and 0.09 µM were observed for determination of vanillin and tryptophan at the surface of NiFe2O4/1H3MCl/CPE, respectively. The NiFe2O4/1H3MCl/CPE was used as a food analytical sensor for determining vanillin and tryptophan in food samples such as coffee milk, chocolate, and biscuit.

The counterfeit situation affecting distilled spirits is always changing from category to category, region to region, and brand to brand. The extent of counterfeit spirits is widely discussed within the industry, and the potential loss of business by brand owners is considerable. Counterfeit spirit productions are investigated by first reviewing the key characteristics of genuine and counterfeit distilled spirits and their packaging. This chapter then describes the general occurrence of counterfeit, gives guidance on the detection of counterfeit and the practical aspects of counterfeit investigations involving Scotch whisky, vodka, and gin and discusses threats and opportunities for brand owners and the public authorities to further protect consumers.

Background: Effective alternatives to antibiotics for alleviating symptoms of acute infections may be appealing to patients and enhance antimicrobial stewardship. Cranberry-based products are already in wide use for symptoms of acute urinary tract infection (UTI). The aim of this review was to identify and critically appraise the supporting evidence. Methods: The protocol was registered on PROSPERO. Searches were conducted of Medline, Embase, Amed, Cinahl, The Cochrane library, Clinicaltrials.gov and WHO International Clinical Trials Registry Platform. We included randomised clinical trials (RCTs) and non-randomised studies evaluating the effect of cranberry extract in the management of acute, uncomplicated UTI on symptoms, antibiotic use, microbiological assessment, biochemical assessment and adverse events. Study risk of bias assessments were made using Cochrane criteria. Results: We included three RCTs (n = 688) judged to be at moderate risk of bias. One RCT (n = 309) found that advice to consume cranberry juice had no statistically significant effect on UTI frequency symptoms (mean difference (MD) −0.01 (95% CI: −0.37 to 0.34), p = 0.94)), on UTI symptoms of feeling unwell (MD 0.02 (95% CI: −0.36 to 0.39), p = 0.93)) or on antibiotic use (odds ratio 1.27 (95% CI: 0.47 to 3.43), p = 0.64), when compared with promoting drinking water. One RCT (n = 319) found no symptomatic benefit from combining cranberry juice with immediate antibiotics for an acute UTI, compared with placebo juice combined with immediate antibiotics. In one RCT (n = 60), consumption of cranberry extract capsules was associated with a within-group improvement in urinary symptoms and Escherichia coli load at day 10 compared with baseline (p < 0.01), which was not found in untreated controls (p = 0.72). Two RCTs were under-powered to detect differences between groups for outcomes of interest. There were no serious adverse effects associated with cranberry consumption. Conclusion: The current evidence base for or against the use of cranberry extract in the management of acute, uncomplicated UTIs is inadequate; rigorous trials are needed.

RATIONALE Analysis of complex mixtures with gas chromatography coupled with high-resolution time-of-flight mass spectrometry (GC-HRTOFMS) can produce a large amount of data. A new software program was recently reported that integrates all of the available mass spectrometric information from GC-HRTOFMS analysis into a concise report. New capabilities have now been added to the software to incorporate retention index data and to identify differences between two samples. METHODS Two Scotch whisky samples were sampled by solid-phase microextraction (SPME) and analyzed by GC-HRTOFMS. One of the two whisky samples (Sample B) was identical to the other sample (Sample A) except for an additional six months storage in sherry casks. Both electron ionization (EI) and chemical ionization (CI) data were obtained using a new GC-time-of-flight mass spectrometer system (JEOL AccuTOF GC-Alpha) with enhanced resolving power and mass accuracy. Statistical analysis of replicate measurements of the whisky samples was carried out with a new software program (msFineAnalysis version 3.2) to identify and assign differences between the samples. RESULTS There were 124 peaks detected in the two whiskies. Thirteen compounds were detected with a relative peak area greater than 0.05% that were present in greater amounts in the whisky that was stored in sherry casks for an additional 6 months. Ten of these compounds were identified by the software with high confidence, two were identified as isomers with close retention indices, and one was identified interactively. CONCLUSIONS The software identified small differences between the two samples that resulted from sherry cask aging. Because all of the information available from the hard and soft ionization analyses for each compound is summarized in a concise integrated report, the operator can rapidly determine the level of confidence for each assignment and inspect the information for compounds that are not present in the database.

Anthocyanins degrade in fruit juice during storage, reducing juice color quality and depleting the health-promoting components of juice. Common water-soluble products of anthocyanins’ chemical degradation are known, but little is known about the contribution of the insoluble phase to loss processes. Cranberry juice and isolated anthocyanins were incubated at 50 °C for up to 10 days to determine polyphenol profiles and degradation rates. Anthocyanin-proanthocyanidin heteropolymers were analyzed via Matrix Assisted Laser Desorption/Ionization (MALDI)- Time of Flight (TOF) Mass Spectrometry (MS). Formation of soluble protocatechuic acid accounted for 260 ± 10% and insoluble materials for 80 ± 20% of lost soluble cyanidin-glycosides in juice, over-representations plausibly due to quercetin and (epi)catechin in cranberry juice and not observed in the values of 70 ± 20% and 16 ± 6% in the purified anthocyanin system. Loss processes of soluble peonidin-glycosides were better accounted for, where 31 ± 2% were attributable to soluble vanillic acid formation and 3 ± 1% to insoluble materials in cranberry juice and 35 ± 5% to vanillic acid formation and 1.6 ± 0.8% to insoluble materials in the purified anthocyanin system. Free anthocyanins were below quantifiable levels in precipitate, implying most anthocyanins in precipitate were polymeric colors (PCs). PCs in the precipitate included cyanidin- and peonidin-hexosides and -pentosides covalently bonded to procyanidins. Therefore, formation of cranberry juice precipitate does not deplete a large portion of soluble anthocyanins, rather, the precipitate’s pigmentation results from PCs that are also present in the soluble phase.

In addition to ethanol yield, the production of flavour congeners during fermentation is a major consideration for Scotch whisky producers. Experimental whisky fermentations can provide useful information to the industry, and this is the focus of this paper. This study investigated the impact of wort pretreatments (boiled, autoclaved, filtered) on fermentation performance and flavour development in Scotch whisky distillates as an alternative to freezing wort for storage. Our study showed that no significant sensorial differences were detected in low wines (first distillates), while the chemical compositions showed clear changes in increased levels of esters and higher alcohols in boiled and autoclaved wort. In contrast, filtered wort comprised overall lower levels of congeners. Regarding alcohol yield, all three pretreatments resulted in decreased yields. In practice, the pretreatment of wort prior to fermentation requires additional process operations, while freezing requires large storage units. The pretreatments adopted in this study significantly influence the composition of the malt wort used for experimental whisky fermentations, and this results in a poorer fermentation performance compared with untreated wort. We recommend the use of fresh or frozen wort as the best options for small-scale fermentation trials.

A daily consumption of cranberry juice (CJ) is linked to many beneficial health effects due to its richness in polyphenols but could also awake some intestinal discomforts due to its organic acid content and possibly lead to intestinal inflammation. Additionally, the impact of such a juice on the gut microbiota is still unknown. Thus, this study aimed to determine the impacts of a daily consumption of CJ and its successive deacidification on the intestinal inflammation and on the gut microbiota in mice. Four deacidified CJs (DCJs) (deacidification rates of 0, 40, 60, and 80%) were produced by electrodialysis with bipolar membrane (EDBM) and administered to C57BL/6J mice for four weeks, while the diet (CHOW) and the water were ad libitum. Different parameters were measured to determine intestinal inflammation when the gut microbiota was profiled. Treatment with a 0% DCJ did not induce intestinal inflammation but increased the gut microbiota diversity and induced a modulation of its functions in comparison with control (water). The effect of the removal of the organic acid content of CJ on the decrease of intestinal inflammation could not be observed. However, deacidification by EDBM of CJ induced an additional increase, in comparison with a 0% DCJ, in the Lachnospiraceae family which have beneficial effects and functions associated with protection of the intestine: the lower the organic acid content, the more bacteria of the Lachnospiraceae family and functions having a positive impact on the gut microbiota.

In the 4.0 era, coffee consumption during the 2016–2021 period is predicted to grow an average of 8.22 percent per year. Coffee milk is the best-selling product in the industry. Meanwhile, the development of technology and online transportation allows consumers to order food and beverages from home. This brings the concept of a new coffee shop business model; it is called Coffee to Go. There are so many Coffee to Go in Bogor City, which makes the industry more competitive. This study aims to know Katuhu Coffee's consumer target's characteristics and consumer behavior, customer satisfaction index of Katuhu, importance and performance index of Katuhu Coffee's marketing mix, and formulate marketing strategies for Katuhu Coffee. This research uses the importance-performance analysis (IPA) and customer satisfaction index (CSI) method. The CSI of Katuhu Coffee is 77.2 percent with menu variants, convenient place, doing endorsement, and doing promos in online stores are the attributes need to be fixed. The resulting strategy based on priority includes (1) Innovative menus and product size for coffee and non-coffee menus; (2) Increasing online store promos; (3) Increasing doing endorsement and Instagram ads; (4) Increasing convenience in offline store services; and (5) Expanding Katuhu Coffee sales channel. Keywords: coffee in era 4.0, coffee to go, coffee milk, consumer satisfaction, CSI, IPA

The leitmotif of this study is the techno-economic feasibility of bacterial cellulose (BC) production supplementing low value-added agro-industrial residues as nitrogen source. BC production from Komagataeibacter hansenii NBRC 14,816 was evaluated using different agro-industrial residues, process parameters, characterization, and application as a beverage stabilizer. Maximal BC yield of 1.69 g/L was achieved with glycerol–sesame seed meal hydrolysate (SSM) medium. The economic viability of glycerol–SSM medium was validated by higher economic yield (EY) and economic productivity (EP) values against control. S/V ratio, media volume, and C/N ratio process parameters were optimized to maximize output. Porous nanostructure network, high crystallinity index, and good thermal stability similar to cellulose were evinced from characterization studies. Conformance of BC and cellulose was validated by C–O, C = O, peaks, and C–H stretching from ATR-FTIR analysis. The role of BC as a stabilizer was endorsed by decreased flocculation, sedimentation, and increased stability of milk coffee. Thus, for the first time, high EY and EP of the glycerol–SSM medium versus the standard Hestrin Shramm (HS)–glycerol medium have been demonstrated. Therefore, this study has successfully addressed the cost of raw materials, a primary limiting factor in BC production, via the valorization potential of agro-industrial wastes and endorsed BC as a viable alternative to plant-based cellulose. OFAT, One Factor At a Time

Khalid Almulhim,1 Abdul Samad Khan,1 Hanan Alabdulghani,2 Sara Albasarah,2 Yousif Al-Dulaijan,3 Faisal D al-Qarni3 1Department of Restorative Dental Sciences, College of Dentistry, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia; 2College of Dentistry, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia; 3Department of Substitutive Dental Sciences, College of Dentistry, Imam Abdulrahman Bin Faisal University, Dammam, Saudi ArabiaCorrespondence: Faisal D al-QarniDepartment of Substitutive Dental Sciences, College of Dentistry, Imam Abdulrahman Bin Faisal University, Dammam, Saudi ArabiaTel +966 13 333 1404Email fdalqarni@iau.edu.saPurpose: To evaluate the effect of ageing process and brushing on the color stability and surface roughness of white spot lesions treated with resin infiltration or remineralization.Patients and Methods: Artificial white spot lesions were created on the facial surface of extracted bovine teeth. Specimens were divided into three main groups based on treatment received: resin infiltration (Icon), MI Paste Plus (MI) or no treatment (control). Specimens underwent pH cycling for 7 days, followed by brushing with toothbrush simulator. Specimens were then immersed in three different solutions (water, cranberry juice, or coffee) for 7 days. Surface roughness (SR) and color stability (CS) assessments were performed at baseline and after each test. One-way and two-way ANOVA were used to calculate the statistical comparisons between the groups and significance considered at P < 0.05.Results: Icon group had the least color change after pH cycling, while MI showed the least color change after brushing test. Immersion in coffee produced the highest color change in all groups, followed by cranberry juice. Icon group had the best color stability when immersed in cranberry juice or coffee. Control and the MI treated specimens showed gradual increase of SR after pH cycling and brushing test, while Icon group had improved surface properties. Brushing test alone produced less color change in comparison with immersion in cranberry juice and coffee; however, brushing increased SR.Conclusion: Icon treatment showed superior color stability and surface roughness, compared to the control and the MI treated teeth. Brushing had less influence on color change compared to the immersion in cranberry juice or coffee.Keywords: white spot lesion, surface roughness, color stability, resin infiltration

Eyelid myokymia, commonly referred to as "eyelid twitching", is a common, benign condition that resolves in most individuals within hours to days; however, chronic cases can persist for several weeks to months, prompting the search for home remedies that may reduce the frequency or duration of symptoms. In this article, we discuss the proposed pathophysiologic mechanism and safety concerns surrounding tonic water as a treatment for eyelid myokymia.

A major threat to the Scotch whisky industry is the sale of counterfeit single malt whiskies with purported distillation years in the 19th and early- to mid-20th centuries. However, these are often much more recent spirits, distilled in the latter part of the 20th or first part of the 21st centuries. These sales impinge upon the reputation of auction houses, retailers, brand owners and distillers. The atmospheric testing of nuclear weapons in the 1950s and early 1960s has enabled a precise calibration curve to be created, however, there are several reasons why this may not be appropriate for establishing the year of whisky distillation. We have created a 14C calibration curve derived from known-age, single malt whiskies for the period 1950–2015 that enables whisky distilled during the period from 1955 onwards to have the distillation year determined to within 1–3 years for certain periods. However, because of the shape of the curve, two possible age ranges are often possible. The correct range can often be determined from a further plot of δ13C values against distillation year, which shows a trend of decreasing values through time. Several examples are given of the determination of both genuine and fake products.

Objective This article provides a comprehensive literature review on nonantibiotic agents used for the prevention of urinary tract infections (UTIs) in women ≥45 years of age. Design A structured review was performed by conducting a literature search to identify relevant studies pertaining to the use of nonantibiotic agents to prevent UTIs in women who were perimenopausal through postmenopausal. Recommendations were made for or against the use of each nonantibiotic agent, unless data were unavailable. Levels of evidence were assigned to each recommendation made. Setting and participants Studies on the prevention of UTIs with women subjects ≥45 years of age in the community, inpatient, and long-term care settings were considered for inclusion. Measure The efficacy and safety of using ascorbic acid, cranberry products, d -mannose, estrogens, lactobacilli, and methenamine hippurate for prevention of UTIs was assessed. Results There is evidence to support use of estrogens (A-I) in postmenopausal women, and cranberry capsules (C-I) in women ≥45 years of age for the prevention of UTIs. There was a lack of evidence to make recommendations for or against the use of ascorbic acid, cranberry juice, cranberry capsules with high proanthocyanidin (PAC) content, d -mannose, lactobacillus, and methenamine hippurate in this population. Conclusions/Implications Current studies support that estrogens and cranberry capsules may have a role in preventing UTIs in women ≥45 years of age. Further research is needed to elucidate the role of these nonantibiotic agents and how they may be used to decrease antibiotic use.

The objective of this study was to understand the possible interactions between whey protein and cranberry juice after processing that could impact either the protein digestibility or the bioaccessibility of cranberry antioxidants using an in vitro gastrointestinal digestion model. Whey protein isolate (27 or 54 mg of protein per mL) was dissolved in either cranberry juice or water and used as a model beverage system. Beverages were either non-processed or underwent thermal (low: 85 °C for 1 min, medium: 99 °C for 10 s and long: 99 °C for 5 min) or high-pressure processing (600 MPa for 4 min). After processing, beverages underwent oral (30 s), gastric (2 h) and small intestinal (2 h) digestion. During in vitro digestion, protein hydrolysis was monitored by the o-phthalaldehyde (OPA) assay, SDS-PAGE, soluble amino acid content, and pepidomic profiling using Orbitrap mass-spectrometry. Antioxidant capacity was measured with Ferric Reducing Antioxidant Power (FRAP) and 2,2-azinobis (3-ethlybenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays before and during in vitro digestion. Whey protein isolate dissolved in water had a significantly higher (p 0.05), suggesting that the cranberry juice interactions with the protein do not significantly decrease β-lactoglobulin resistance to hydrolysis by pepsin. Peptide formation also differed between whey protein dissolved in either water or juice. Cranberry juice protein solutions showed a slightly lower peptide count compared with whey protein isolate dissolved in water. Antioxidant bioaccessibility by FRAP during gastric digestion significantly increased in cranberry juice with addition of whey protein isolate. This trend might indicate a protective effect of whey protein isolate to cranberry antioxidant compounds.

Urinary tract infections (UTIs) caused by Escherichia coli create a large burden on healthcare and frequently lead to recurrent infections. Part of the success of E. coli as an uropathogenic bacterium can be attributed to its ability to form quiescent intracellular reservoirs in bladder cells and its persistence after antibiotic treatment. Cranberry juice and related products have been used for the prevention of UTIs with varying degrees of success. In this study, a group of cranberry pectic oligosaccharides (cPOS) were found to both inhibit quiescence and reduce the population of persister cells formed by the uropathogenic strain, CFT073. This is the first report detailing constituents of cranberry with the ability to modulate these important physiological aspects of uropathogenic E. coli. Further studies investigating cranberry should be keen to include oligosaccharides as part of the ‘active’ cocktail of chemical compounds.

Market interventions to protect public health are likely to be subject to EU law challenge as contrary to the rules on free movement. In the Scotch Whisky case the CJEU stressed the importance of defined public health objectives and supporting evidence in the analysis of whether interventions are justified as “appropriate” and “necessary”. This article considers the wider implications of this judgment for the application of the proportionality test in free movement cases and in the case of innovative interventions that are adopted on a complex evidence base. The article argues that the unusual development that Scotch Whisky made to the CJEU’s wider trend towards greater engagement with evidence should be treated with caution, and that it is possible for national courts to apply the new guidance on the role of evidence in the proportionality analysis with sensitivity. The article also argues that policymakers must now be more aware of how they frame innovative interventions and the evidence supporting them.

This article challenges Devine's assumptions that clandestine whisky-making developed into a legitimate industry. The article argues that the 1820s distilling laws marked a key transition in the whisky industry. The illicit manufacture and trade of whisky in Highland Scotland was deliberately sundered to be supplanted by entrepreneurs and landowners, many of whom had supported or shaped the legislative developments, to legitimise their endeavour. In so doing, the direction of the whisky industry was changed with uneven social and economic consequences across the region, including consequential and coercive Highland depopulation, but which undoubtedly prompted a significant step forward in the quality, scale and reach of Scotch whisky. The article poses a series of key questions: was there continuity between smugglers and legal distilleries? How were legal distilleries founded and developed as businesses following 1823? What were the social and economic impacts of the 1822–3 legislation and the subsequent distilling industry on the Highland communities which distilled prior to 1822?

Food production and transformation have an increasing impact on the environment. Tools to help the agri-food industry improving its environmental performance whilst increasing the value of the products are highly needed. The present study proposes a new approach to calculate eco-efficiency that goes beyond the production costs, but accounts for the functional value of the foodstuff. Instead of using the monetary unit as the product value, we propose value-based metrics closer to consumer interests, such as content of functional nutrients, taste and abatement of harmful substances. The approach was applied to evaluate the eco-efficiency of de-acidified cranberry juice by two alternative technologies in Quebec: ion-exchange resin process and de-acidification by electrodialysis with a bipolar membrane. Both are compared to non-de-acidified cranberry juice. The parameters chosen to quantify cranberry juice are polyphenol content, product taste, and percentage of harmful acid removed. Results show ion-exchange resin de-acidified juice is less eco-efficient than non-de-acidified cranberry juice for polyphenol content and product taste indicator but shows better results for the removed harmful acid parameter. The electrodialysis with a bipolar membrane technology allows the extraction of organic acids in a usable form. We evaluated their re-utilization in four different contexts showing that this context choice might have a key impact on the eco-efficiency conclusion. The most eco-efficient scenario is the utilization of the removed acid in dried cranberry production with the addition of sugar beet. By using an approach closer to consumers' interests, eco-efficiency results can be more relevant for decision making in the context of cleaner production, particularly when the monetary value is not reliable.

Protein oxidation in milk products may entail flavor changes through reactions at methionine residues. However, little is known about the extent of methionine oxidation in milk and milk products. In the present study, a method for quantitation of methionine, methionine sulfoxide, and methionine sulfone by a stable isotope dilution assay using HILIC-ESI-MS/MS was established. For the quantitation of protein-bound analytes, anaerobic enzymatic hydrolysis was optimized to suppress artificial methionine oxidation. Moreover, the method allowed for monitoring of artificial oxidation by coincubation of the labeled probe [2H8]methionine. The percentage of oxidized methionine was low in UHT milk (up to 1.6%) and evaporated milk (up to 8.8%), but higher in beverages such as cocoa milk drinks (up to 19.0%) and coffee milk drinks (up to 32.8%), resulting in methionine sulfoxide concentrations of up to 6.7 g/kg protein in the latter. These products are important dietary sources of methionine sulfoxide. Model studies revealed that methionine residues can be oxidized strongly in the presence of phenolic compounds such as catechin, caffeic acid, and gallic acid, which are present in cocoa and coffee and may account for the high extent of oxidation in commercial samples.

A group of four maltodextrins with different degrees of dextrose equivalent (DE) was used as carriers for the spray drying of cranberry juice, with the objective of evaluating the effect of drying temperature, DE grade and concentration of maltodextrin on the performance of cranberry juice powder and the ability to retain antioxidants. For this purpose, the conditions of the spray drying process were: inlet air temperature: 170-210° C, maltodextrin type (Mc, M10, M20 and M40) and maltodextrin concentration: 10-30% w/w. The different powders obtained from the spray drying process were analyzed by high performance liquid chromatography (HPLC) for the quantification of antioxidants (resveratrol and quercetin). The analysis of the data was carried out from a design of D-Optimal experiments. The results of the analysis showed that the highest yield of cranberry juice powder is achieved by using 30% w/w of M10 at a drying temperature of 193 °C. Such conditions allowed a retention of antioxidants in the powder of 20% and 30% of resveratrol and quercetin, respectively.

Whisky, as a high value product, is often adulterated, with adverse economic effects for both producers and consumers as well as potential public health impacts. Here we report the use of DAPCI-MS to analyse and chemically profile both genuine and counterfeit whisky samples employing a novel ‘direct from the bottle’ methodology with zero sample pre-treatment, zero solvent requirement and almost no sample usage. 25 samples have been analysed from a collection of blended Scotch whisky (n = 15) and known counterfeit whisky products (n = 10). Principal component analysis has been applied to dimensionally reduce the data and discriminate between sample groups. Additional chemometric modelling, a partial least squares regression, has correctly classified samples with 92% success rate. DAPCI-MS shows promise for simple, fast and accurate counterfeit detection with potential for generic aroma profiling and process quality monitoring applications.

The ageing society and the growing problem of fragility syndrome necessitate the long-term use of cardiac drugs, thereby increasing the risk from drug/food interactions. The aim of this study was to present the interaction between foods and those drugs used in the clinical practice of cardiologists. The effect of vitamin K antagonists is intensified by food and drink such as sage, camomile, parsley, aniseed, liquorice, ginger, ginseng, cranberry juice, and grapefruit juice, among others. However, products rich in vitamin K inhibit the therapeutic effect of coumarin derivatives. Due to the increased risk of bleeding, antiplatelet drugs should not be combined with dietary supplements containing Ginkgo biloba which inhibits platelet activating factor. The literature indicates the occurrence of a similar risk when combining antiplatelet drugs with garlic-containing supplements. Numerous scientific studies have looked at the impact of food on the absorption of antihypertensive drugs. The best known of these is grapefruit/grapefruit juice. It was recently found that grapefruit acts by interfering in the activity of cytochrome P450 3A4 (CYP3A4) enzyme. People who regularly take cardiac drugs are exposed to food/drug interactions, and should be aware of the possible complications. There is an urgent need to educate patients in the area of food/drug interactions. Therefore, a therapeutic team should be created consisting of a general practitioner, a cardiologist, a psychologist, a nurse and a dietician.

Cranberry ( Vaccinium macrocarpon) juice is traditionally used for the prevention of urinary tract infections. Human urine produced after cranberry juice consumption can prevent Escherichia coli adhesion, but the antiadhesive urinary metabolites responsible have not been conclusively identified. Adult female sows were therefore fed spray-dried cranberry powder (5 g/kg/day), and urine was collected via catheter. Urine fractions were tested for antiadhesion activity using a human red blood cell (A+) anti-hemagglutination assay with uropathogenic P-fimbriated E. coli. Components were isolated from fractions of interest using Sephadex LH-20 gel filtration chromatography followed by HPLC on normal and reversed-phase sorbents with evaporative light scattering detection. Active urine fractions were found to contain a complex series of oligosaccharides but not proanthocyanidins, and a single representative arabinoxyloglucan octasaccharide was isolated in sufficient quantity and purity for full structural characterization by chemical derivatization and NMR spectroscopic methods. Analogous cranberry material contained a similar complex series of arabinoxyloglucan oligosaccharides that exhibited antiadhesion properties in preliminary testing. These results indicate that oligosaccharides structurally related to those found in cranberry may contribute to the antiadhesion properties of urine after cranberry consumption.

Quina is the popular name for species of Cinchona, native to Peru and whose barks produce quinine. Currently, quinine is also used as a bitter additive in tonic water and drinks. Cinchona species do not occur in Brazil, but other species are known as quina, due their bitter taste and use as digestive tonics. In this study, six species of Brazilian quina were chemically characterized and three of them evaluated as antihyperlipidaemic and antihyperglycemic agents. The chemical composition was determined by spectroscopy, HPLC-DAD and LC-MS. Plasma concentrations of glucose and cholesterol were strongly reduced in animals receiving extracts from Baccharis trimera and Strychnos pseudoquina. These effects were attributed to the presence of higher concentrations of flavonoids and organic acids. S. pseudoquina also promoted a significant reduction of triglyceride, as well as a better fat distribution. The cytotoxicity assay the R. ferruginea and S. pseudoqina species in LD50 are greater than 1000 μg/mL and a percent viability during the 100% assay. B. trimera has already been applied to DL50 with a very high dose of 4.92 μg/mL, presenting a low viability during the analysis and cytotoxic assimilation. The results of this study confirm the role of bitter quina in digestive metabolic disorders.

Objectives: Polyphenols in edible berries and tea plant (Camellia sinensis) suppressed virulence factors of oral pathogens. We investigated if the commercially marketed plant polyphenols-containing beverages inhibited growth and biofilm formation of Streptococcus mutans and children’s dental plaque. Methods: Supragingival plaque collected from 16 children (7–11 years) were suspended in TSB for testing. Test beverages included 26 marketed packaged teas, ready-to-drink bottled raspberry flavored teas and cranberry juice cocktails with and without added sugars. Their effects on in vitro growth and biofilm formation of S. mutans and children’s plaque bacteria were determined after 24–48 h at 37 °C anaerobically in CDM with or without sucrose. Results: Brewed infusions from black, green and cinnamon or raspberry flavored teas bags inhibited growth and biofilm formation of children’s plaque bacteria. Compared to controls, bottled raspberry flavored teas and cranberry juice cocktails significantly inhibited growth and biofilm formation of test bacteria. Added sugar did not significantly impact the inhibition (p &gt, 0.05). Biofilms formed in these beverages were loosely attached and easily dislodged from surfaces. Conclusions: Beverages rich in antimicrobial plant polyphenols reduce plaque adherence, may benefit oral health and are preferred over other sugary beverages. The concept of oral diseases prevention using natural foods/diet is innovative, practical and acceptable.