2020年7月15日 · Here, common beverages (n = 57; 27 brands) such as soft drinks (n = 19), energy drinks (n = 8), cold tea (n = 4) and beer (n = 26) were targeted for microplastics occurrences in Mexico and their shape, size, surface morphology and polymer composition were analyzed. Microplastics were detected in 48 out of 57 samples tested.

2007年11月16日 · The main ingredients and composition of soft drinks consists of water, fruit materials, sweeteners, flavorings, colorings, preservatives as well as other components [9]. ...

2016年4月1日 · Soft drinks are defined as carbonated or non-carbonated beverages containing sugars or artificial sweeteners, acidulants, flavorings, colorings and preservatives. Soft drinks are produced by dissolving juices or vegetable extracts in drinking water.

2022年2月25日 · Soft drinks are food matrices propitious to the growth of acidophilic bacteria, yeasts, and filamentous fungi due to their pH, water activity, and the presence of nutrients. Off-flavor, clouding, and package stuffing are the only parameters producers have to detect spoilage when it is often too late …

2024年12月1日 · Microplastics (MPs) were found in 80–90 % of popular soft drink and non-alcoholic beverage brands in Iran. The predominant polymers identified were polyethylene terephthalate (PET) and polyethylene (PE). Fragment-shaped MPs accounted for the highest proportion at 71 %, followed by fibers at 29 %.

Soft drinks can contain different types of microorganism, but aciduric microorganisms are the only significant spoilage microflora; although new, sometimes exotic ingredients used in soft drinks could introduce additional spoilage species.

Because of their particular combination of physical and chemical characteristics, soft drinks, fruit juices and fruit preserves represent a well-defined and unique ecosystem. This chapter surveys the compositional characteristics of these products and their influence on the microflora of raw materials and endproducts.

Soft drinks are food matrices propitious to the growth of acidophilic bacteria, yeasts, and filamentous fungi due to their pH, water activity, and the presence of nutrients. Of-flavor, clouding, and package stufing are the only parameters producers have to detect spoilage when it is often too late for the brand's reputation.

Microbial contamination of soft drinks usually originates during the production process. Orange based soft drink was evaluated for microbial contamination. The aim of the present project was to evaluate the microbiological stability of soft drinks for annihilation of spoilage bacteria.

2016年1月29日 · Yeasts are the most significant group of microorganisms associated with spoilage of soft drinks and fruit juices. This chapter focuses on the negative effects of microorganisms on the preservation systems, and the auxiliary systems that can be utilised to minimise the likelihood of microbial growth.