Artículos de revistas sobre el tema "Alcoholic cocktails"

The introduction of sanctions against the Russian Federation had a strong impact on the bar industry as a whole. Now it is impossible to export any alcohol from the USA. The European Union announced a project to ban the supply of elite alcohol and wines more expensive than 300 euros. Problems with logistics have arisen since the times of COVID-19, and at the moment they have become even worse. In order to save their reputation, many companies do not want to interact directly with Russian entrepreneurs.Classic cocktails, almost entirely composed of foreign ingredients, will be difficult to replace with Russian counterparts, but it is possible.

For the improvement and inclusion of new food technologies in the market, several evaluations must be carried out carefully in a new product, from its formulation, physical-chemical and microbiological tests to acceptance by the final consumer. This study aimed to evaluate the formulation of bottled alcoholic beverages in relation to physical-chemical aspects and stability during storage at two temperatures, for a period of up to 150 days, analyzing the physical-chemical parameters. Mixed alcoholic beverages, caipirinha, margherita and dulce de leche flavors, were evaluated regarding mandatory parameters of identity and quality standards of the legislation, quantification of chemical elements (Mg, k, Mn, Fe, Cu, Pb, As, Cd and Sn). For the stability study, the Accelerated Shelf-Life Test (TAVP) was performed, the samples were stored at temperatures of 30 and 40 °C in a BOD-type oven, in the absence of light and evaluated at regular intervals of time in relation to the parameters physical-chemical properties and color, in order to verify if there was a significant difference between the standard sample (beginning of storage) in relation to each elapsed temperature and time. With the exception of the caipirinha, which did not reach the minimum limit of 1g/100 mL of lemon juice, but this parameter can be easily corrected. The drinks remained stable throughout the storage time, the physico-chemical parameters analyzed of the three samples did not show changes in behavior at temperatures of 30 and 40 °C, when compared to each other, despite having presented a significant difference by the Tukey test and the non-parametric Kruskal Wallis test at a significance level of 5%. It was noticeable in the visual analysis of color and the comparisons of color parameters (L, Chroma and HUE) that there was a color variation over the storage time, however, this did not influence the shelf life, which was estimated to be greater than 150 days. Thus, it can be concluded that the drinks were stable and commercially acceptable.

PurposeThe purpose of this research is to demonstrate the effectiveness of pictorial warning labels that leverage the risk of obesity as a deterrent against alcohol abuse. It evaluates the impact of three different kinds of warning labels that can potentially discourage alcoholic drinking: (1) a claim, in text format, that cautions consumers about the product (i.e. a responsibility warning statement); (2) a textual warning label, text-format information on the content of the product or the consequences of excessive consumption (i.e. a synthetic nutritional table); (3) a pictorial warning label, an image depicting a food product with a caloric content equivalent to that of an alcoholic beverage.Design/methodology/approachIn Study 1, a 2 × 2 × 2 factorial design is used to evaluate the intention to buy different alcoholic cocktails. The stimuli comprised two cocktails that are similar in alcoholic volume, but different in their caloric content. The images of the products were presented across eight warning label conditions and shown to 480 randomly selected Italian respondents who quantified their intention to buy the product. In Study 2, a different sample of 34 Italian respondents was solicited with the same stimuli considered in Study 1, and neuropsychological measurements through Electroencephalography (EEG) were registered. A post hoc least significance difference (LSD) test is used to analyse data.FindingsThe results show that only the presence of an image representing an alcoholic beverage's caloric content causes a significant reduction in consumers' purchase intentions. This effect is due to the increase in negative emotions caused by pictorial warning labels.Originality/valueThe findings provide interesting insights on pictorial warning labels, which can influence the intention to purchase alcoholic beverages. They confirmed that the use of images in the warning labels has a greater impact than text, and that the risk of obesity is an effective deterrent in encouraging consumers to make healthier choices.

Alcoholic beverage consumption plays an important role in European culture, and in many contexts drinking alcohol is socially acceptable and considered part of the diet. Understanding the determinants of alcohol preference and consumption is important not only for disease prevention, intervention, and policy management, but also for market segmentation, product development, and optimization. The aim of the study was to investigate the effect of individual responsiveness to various oral sensations on self-reported liking and intake of 14 alcoholic and non-alcoholic beverages (including beers, wines, spirits, and cocktails) considering gender, age, and oral responsiveness (measured through response to 6-n-propyl-2-thiouracil -PROP, basic tastes, astringency, and pungency) in a large sample of Italian consumers. Data were collected from 2388 respondents (age range 18–60 years; mean age = 37.6, SD = 13.1; 58.2% women). These results indicate that notwithstanding the strong gender difference, with women generally liking and consuming fewer alcoholic beverages than men, liking patterns in the two genders were similar. Three liking patterns for different alcoholic beverages largely driven by orosensory properties were identified in both genders. “Spirit-lovers” constituted the smallest group (12%), consumed alcoholic beverages of any kind (not only spirits) more than the other segments, and were mainly men aged 30–45. “Beer/wine lovers” (44%) were the oldest group with no difference by gender. “Mild-drink lovers” (44%) liked alcoholic drinks with intense sweet taste and/or mixers that moderate ethanol perception. They were mainly women, aged 18–29, had a lower consumption of alcohol, and a higher orosensory responsiveness than the other two groups. The results also suggest the opportunity to develop personalized recommendations towards specific consumer segments based not only on socio-demographics but considering also perceptive variables. Finally, our data suggest that increased burning and bitterness from alcohol may act as a sensory hindrance to alcoholic beverage overconsumption.

ABSTRACT Wine and alcoholic apple cider are commonly back-sweetened with unpasteurized juice to produce fresh, natural, and palatable sweetened alcoholic beverages. Foodborne pathogens may be introduced from unpasteurized juice into alcoholic beverages through this back-sweetening process. Although foodborne pathogens generally do not survive under low pH conditions or a high alcohol environment, the die-off of these pathogens has not been established to ensure the microbiological safety of the products. To establish the holding conditions that would provide the required 5-log pathogen reduction requirements for these back-sweetened beverages, we evaluated the survival of three common foodborne pathogens, E. coli O157:H7, Salmonella enterica, and Listeria monocytogenes, in modified white grape juice and apple juice models. White grape juice and apple juice were modified with hydrochloric acid and sodium hydroxide and with ethanol to achieve conditions that are similar to back-sweetened white wine and alcoholic apple cider in regard to pH and ethanol content. Foodborne pathogen cocktails were inoculated separately into modified juice models, and their survival in the juice models was recorded over a 96-h period. Our results show that a combination of low pH and high ethanol content resulted in faster pathogen die-off compared with higher pH and lower ethanol conditions. The holding times required for different combinations of pH and ethanol concentration for each juice model to achieve a 5-log reduction were reported. This research provides data to validate pathogen die-off to comply with juice hazard analysis and critical control point 5-log pathogen inactivation requirements for back-sweetened wine and alcoholic apple cider. HIGHLIGHTS

Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are from traditional origin, with the yields and quality often poorly known or controlled due to the use of artisanal production processes. This work aims at the application of easily implementable biotechnological tools for the production of cassava spirits, in order to add value to this raw material. Cassava flour was liquefied and saccharified using enzymatic cocktails, generating a fermentable broth with ~184 g L−1 of fermentable sugars. This was then fermented into an alcoholic product with ~10% ethanol by volume and distilled for spirit production. Cassava spirits with 40% ethanol by volume, with or without application of oak wood, were produced. For further valorization, volatile fractions of cassava spirits were characterized by gas chromatography–flame ionization detection (GC-FID) and GC–MS. These showed a predominance of yeast fermentation metabolites, complemented by wood extractives where oak chips were applied. Both produced spirits showed desirable sensory traits, receiving good acceptance by experienced tasters, demonstrating the feasibility of the proposed process to add value to cassava surplus.

This article considers Bernard DeVoto’s defense of Frederick Jackson Turner’s influential essay, “The Significance of the Frontier in American History” (1893). DeVoto and other western historians championed Turner’s thesis celebrating westward expansion and Manifest Destiny at the same time that Julia Child was living in France, writing Mastering the Art of French Cooking (1961). While a group of heterosexual males were reviving Turner’s account of the US frontier experience in the mid–twentieth century, Child—along with a cohort of female collaborators and several gay men writing back home in the states—were positing a non-isolationist vision of America and a more cosmopolitan imaginary of its relations with other countries. They did so by writing about seemingly apolitical subjects, such as European cuisine and mixed alcoholic concoctions called “cocktails,” during World War II and the Cold War era.

Aim. To analyze the availability and affordability of alcohol and tobacco outlets using the specialized software developed by the National Medical Research Center for Therapy and Preventive Medicine in the pilot subject of the Russian Federation — the Sverdlovsk Oblast.Material and methods. For the first time, experts from the National Medical Research Center for Therapy and Preventive Medicine conducted a pilot study to assess the actual state of the infrastructure of a separate subject of the Russian Federation (Sverdlovsk Oblast). The study objects were the urban infrastructure elements in which alcohol and tobacco products are sold. In order to assess the infrastructure, special software was developed using Open Street Maps to perform data collection tasks. The infrastructure data collection for the pilot study took place from January to March 2022.Results. The total number of tobacco outlets is 299, most of which are located in supermarkets (82,6%, n=247). The share of individual tobacco outlets accounts for 13,7% (n=41). Out of 357 supermarkets, 247 (69%) have tobacco sales section. The average lowest price of a cigarette pack is 121,6±15,7 RUB (minimum — 30 RUB, maximum — 207 RUB). Twentyseven (10,9%) of 247 supermarkets located <100 m from educational institutions carry tobacco products. The minimum distance is 64 m. There are 449 alcohol outlets in total, most of them are located in supermarkets — 57,0% (n=256). Individual alcohol outlets account for 40,8% (n=183). Out of 357 supermarkets, 256 (71,7%) have alcohol sales section. Out of 158 individual alcohol outlets, vodka is available in 101 (63%) outlets, wine — in 112 (68,3%) out of 162 outlets, beer — in 112 (68,3%) out of 164 outlets, alcoholic cocktails — in 71 (45,2%) out of 57 outlets. The average lowest selling price of vodka is 255,9±62,2 RUB (minimum — 230 RUB), wine — 180,2±89,3 RUB (minimum — 110 rubles), beer — 51,2±15,5 RUB (minimum — 33 rubles), alcoholic cocktails — 58,9±15,4 RUB (minimum — 37 rubles). In addition, 27 (10,5%) of 256 supermarkets with a liquor section (minimum distance of 64m) are located <100 m from educational institutions, as well as 10 (5,4%) out of 183 individual stores specializing in the alcohol sale (minimum distance of 50 m).Conclusion. The results obtained with the help of the developed tool can be used as arguments for strengthening monitoring of compliance and making changes to the current legislation that restricts the availability of tobacco and alcohol products. The use of the developed tool will make it possible using evidence to make informed decisions in the development and implementation of public health programs at the municipal level.

Introduction. Alcohol consumption has a negative impact on the health of children, adolescents and young people, including students. Students’ alcohol consumption studies could help prevent the use of harmful psychoactive substances. Materials and Methods. 319 university students par­ticipated in the written survey. SPSS (version 24.0) programme has been used for statistical data analy­sis. The criterion χ2 has been applied and the data was considered to be statistically significant when p ≤ 0.05. Results. The study involved 143 (44.8%) boys and 176 (55.2%) girls. The majority of students (90.3%) have consumed alcohol in the period of the last 12 months. Half of the respondents (47%) indicated that they consume beer several times a month. 58% of the respondents consume wine, and low-alcohol beve­rages (Cider, Mix, Fizz, alcoholic cocktails) several times a month are consumed by 42% of students. 55 % of the respondents do not consume above mentio­ned low-alcohol beverages at all. Vodka and other strong alcoholic drinks are not consumed by 54% of the respondents at all, while 43% of the respondents consume these beverages several times a month. Half of the respondents (48%) have for several times been under the influence of alcohol after having drunk large amounts of alcohol, and 33% of the respon­dents have been under the influence of alcohol more than ten times. Both girls and boys consume vodka and other strong alcoholic beverages equally often. However, girls rather than boys consume wine signi­ficantly more often. Half of the respondents (50%) have noted that friends make major impact on the consumption of alcohol by young people, while 22% of the respondents be­lieve that it is the lack of employment and busyness. In the students’ opinion the key role in the preven­tion of smoking and alcohol drinking lies with pa­rents (37%), friends (27.9%) and the media (25.1%). 75.9% of the respondents said that they had enough knowledge about a healthy lifestyle, and 19.7% of the respondents said that they have doubts as regards their knowledge on healthy lifestyle. Conclusions. Over the last year and during the last month alcohol has been consumed by the majority of students that participated in the survey. Both girls and boys consume alcohol equally often. The key causes of alcohol consumption by students are the influence of friends and the lack of employment and busyness. The study has revealed that most students believe that they have enough knowledge about he­althy lifestyles. However, it is recommended to pay more attention to prevention of alcohol consumption by adolescents and young people. Reducing alcohol consumption should be a priority in health policy formulation at local and national levels.

Enzyme-aid maceration is carried out in most modern winemaking industries with a range of positive impacts on wine production. However, inconsistencies in enzyme efficiency are an issue complicated by unclear targets (limited information available on berry cell wall architecture of different cultivars) and the complex wine environment (i.e., fermenting must). Recent studies have been performed to develop a clearer picture of grape cell wall structures, maceration effects, and interactions between important wine compounds and grape-derived polysaccharides. This review highlights critically important recent studies on grape berry cell wall changes during ripening, the importance of enzymes during maceration (skin contact phase) and deconstruction processes that occur during alcoholic fermentation. The novelty of the Comprehensive Microarray Polymer Profiling (CoMPP) technique using cell wall probes (e.g., antibodies) as a method for following cell wall derived polymers during different biological and biotechnological processes is discussed. Recent studies, using CoMPP together with classical analytical methods, confirmed the developmental pattern of berry cell wall changes (at the polymer level) during grape ripening. This innovative technique were also used to track enzyme-assisted depectination of grape skins during wine fermentation and determine how this influence the release of wine favourable compounds. Furthermore, polysaccharides (e.g., arabinogalactan proteins) present in the final wine could be identified. Overall, CoMPP provides a much more enriched series of datasets compared to traditional approaches. Novel insights and future studies investigating grape cell wall and polyphenol interactions, and the tailoring of enzyme cocktails for consistent, effective and “customized” winemaking is advanced and discussed.

ABSTRAK Banyuwangi memiliki banyak Café & Resto yang merupakan salah satu jenis usaha pariwisata yang sering menjadi tempat bersantai bagi wisatawan sambil menikmati minuman baik cocktail maupun mocktail. Margarita merupakan minuman tradisional yang mengandung alkohol (cocktail) dari Mexico. Adapun jenis non alcohol (mocktail) dari minuman ini adalah virgin margarita yang dapat menjadi alternatif minuman bagi wisatawan yang ingin menikmati minuman ini tanpa alcohol. Meski demikian, minuman ini masih jarang ditemui dikalangan masyarakat karena hanya memiliki rasa asam. Sehingga perlu dilakukan inovasi dengan penambahan ekstrak jahe sesuai dengan potensi Banyuwangi. Di Banyuwangi sendiri jahe sangat mudah didapatkan baik di pasar tradisional dan pasar modern namun, masih jarang dimanfaatkan sebagai inovasi dalam pembuatan minuman khususnya di Banyuwangi. Tujuan penelitian ini untuk mengetahui sifat organoleptik antara virgin margarita original dan virgin margarita dengan penambahan ekstrak jahe mulai dari 10%, 15%, 20% dari aspek rasa, aroma, tekstur dan warna. Metode yang digunakan dalam penelitian ini yaitu Rancangan Acak Kelompok (RAK) non faktorial, uji organoleptik mutu hedonik dan hedonic. Hasil temuan pada penelitian menunjukkan: (1) Uji hedonik pada parameter rasa, warna, tekstur, dan aroma berpengaruh nyata (P<0,05)., (2) Uji mutu hedonik pada parameter rasa, warna, tekstur, dan aroma berpengaruh nyata (P<0,05)., (3) Perlakuan terbaik untuk uji mutu hedonik yaitu K3 (20%) dengan skor 2,97 sedangkan perlakuan terbaik untuk uji hedonik yaitu K3 (20%) dengan skor 3,51. Hasil penelitian ini diharapkan menjadi salah satu acuan bagi penelitian berikutnya. Kata Kunci: café & resto, virgin margarita, ekstrak jahe ABSTRACT Banyuwangi has many Café & Resto which is one type of tourism business which is often a relaxing place for tourists while enjoying drinks, both cocktails and mocktails. Margarita is a traditional drink containing alcohol (cocktail) from Mexico. The non-alcoholic type (mocktail) of this drink is the virgin margarita which can be an alternative drink for tourists who want to enjoy this drink without alcohol. However, this drink is still rarely found among the public because it only has a sour taste. Therefore it’s necessary to innovate with the addition of ginger extract in accordance with the potential of Banyuwangi. In Banyuwangi, ginger is very easy to find in both traditional and supermarkets however, its still rarely used as beverage innovation especially in Banyuwangi. The purpose of this study is to determine of the organoleptic properties between the original virgin margarita and the virgin margarita with the addition of ginger extract ranging from 10%, 15%, 20% from the aspect of taste, aroma, texture and color. Methods used in this study are Non-factorial randomized block design (RBD), hedonic and hedonic quality organoleptic tests. The findings in the study showed: (1) Hedonic test on the parameters of taste, color, texture, and aroma had a significant effect (P<0.05). (P<0.05)., (3) The best treatment for the hedonic quality test is K3 (20%) with a score of 2.97 while the best treatment for the hedonic test is K3 (20%) with a score of 3.51. The results of this study are expected to be a reference for future research. Keywords: café & resto, virgin margarita, ginger extract

Sildenafil (SD) and its related compounds are the most common adulterants found in herbal preparations used as sexual enhancer or man’s virility products. However, the abuse of SD threatens human health such as through headache, back pain, rhinitis, etc. Therefore, it is important to accurately detect the presence of SD in alcoholic beverages. In this study, the Opto Trace Raman 202 (OTR 202) was used as a surface-enhanced Raman spectroscopy (SERS) active colloids to detect SD. The results demonstrated that the limit of detection (LOD) of SD was found to be as low as 0.1 mg/L. Moreover, 1235, 1401, 1530, and 1584 cm−1 could be qualitatively determined as SD characteristic peaks. In a practical application, SD in cocktail could be easily detected using SERS based on OTR 202. Also, there was a good linear correlation between the intensity of Raman peaks at 1235, 1401, 1530, and 1584 cm−1 and the logarithm of SD concentration in cocktail was in the range of 0.1–10 mg/L (0.9822 < R2 < 0.9860). The relative standard deviation (RSD) was less than 12.7% and the recovery ranged from 93.0%–105.8%. Moreover, the original 500–1700 cm−1 SERS spectra were pretreated and the partial least squares (PLS) was applied to establish the prediction model between SERS spectra and SD content in cocktail and the highest determination coefficient (Rp2) reached 0.9856. In summary, the SD in cocktail could be rapidly and quantitatively determined by SERS, which was beneficial to provide a rapid and accurate scheme for the detection of SD in alcoholic beverages.

In recent decades, in many countries of Europe and the world, there has been a tendency for an earlier onset of alcohol consumption among adolescents, unfortunately, in this aspect, Ukraine is no exception. Aim. To study various aspects of alcohol use by adolescents and the level of awareness of their mothers to determine measures to prevent adolescent alcoholism in Ukraine. Materials and Methods. As part of the longitudinal study "Family and Children of Ukraine", the personal data of 989 adolescents aged 15-18 years (499 boys and 490 girls) and 1075 mothers were analyzed. Bibliosemantic, sociological and medical-statistical research methods are used. Results and Discussion. During 2014-2019, the share of children and adolescents hospitalized with acute poisoning in the intensive care unit of the National Children's Specialized Hospital "OKHMATDIT" of the Ministry of Health of Ukraine increased from 20.6 to 36.7 %. Research has shown that the vast majority of Ukrainian adolescents (75 %) consume alcohol during their lifetime; 31.0 % of adolescents have done so more than 10 times, and their first attempt to drink alcohol occurs at the age of 9 years and younger among both boys and girls. The survey found that 50.6% of adolescents confirmed that they had consumed alcohol in the past 30 days, of which 7.5% of adolescents admitted that they did so more than once a week. The survey allowed to determine the peculiarities of the use of various alcoholic beverages by adolescents in Ukraine: teenagers first "get acquainted" with beer, wine or champagne at the age of 14-15; alcoholic cocktail teenage girls consume for the first time 2 times more often at the age of 15; strong alcoholic beverages are most often consumed for the first time by adolescents aged 15–16 years. It was found that only half of the surveyed mothers (48.4 %) were aware of the fact of alcohol consumption by their adolescent children, while 40.7 % of mothers categorically forbid their children to drink alcohol, 46.5 % of mothers consider it undesirable, 8.7 % mothers do not prohibit alcohol in small quantities. Conclusions. The results of the study prove that the problem of alcohol consumption by children and adolescents in Ukraine remains relevant and requires immediate development of preventive measures for implementation in both school and family environments. Given the insufficient level of awareness of mothers about the fact of alcohol consumption by their children and the insufficient level of understanding of mothers of the dangers of this phenomenon, the need for further research on the prevention of alcohol dependence in adolescence is justified. Key Words: adolescents, alcoholic beverages, mothers of adolescents.

Arak Bali is a traditional Balinese alcoholic beverage that is still popular in this modern era. Balinese people are already very familiar with this type of alcoholic drink, especially those who are young or who have religious ceremonies. Arak Bali is widely produced in Sidemen village, Karangasem Regency. This study applies a descriptive qualitative research method. The data were collected through participating observation, interviews with the community in Sidemen village as well as a literature study of Arak Bali. The study found, so far Arak needs have been widespread, from the religious need to commodify into the needs of tourism, especially in bars and restaurants. The Arak cocktail has become a spirit in beverage blends, which can be found in the bars and restaurants in Bali. Therefore, this type of beverage is still an item that has high value in the economic sector as well as support for the life of farmers in Sidemen village. This condition makes farmers in the village of Sidemen to consistently produce wine and retain their legacy.

Objective: Relatively little is known about the effects of low-dose alcohol effects on attentional performance in adolescents. In the present study, we examined these effects compared to those in adults. Method: 44 healthy subjects (21 adolescents and 23 adults) received either an alcoholic cocktail (average blood alcohol concentration: 0.054 %) or a placebo drink (randomized placebo-controlled). Before and after consuming the drink, participants completed tests on Alertness, Working Memory, Flexibility and Divided Attention. Results: Significant effects were found for the subtest Flexibility, which showed less improvement in the adolescents with alcohol compared to the non-alcohol condition and adults. Furthermore, an age-independent alcohol-induced impairment of the subtest Working Memory was observed. Conclusions: These findings point to a particular vulnerability for alcohol effects in adolescents regarding cognitive flexibility.

Non-alcoholic cereal beverages (NACB) are usually produced through uncontrolled fermentation driven by a cocktail of bacteria resulting in final product variability. Hence, to commercialise fermented traditional cereal beverages bioburden microbial cultures are required. This investigation aimed to evaluate the physicochemical, nutritional, and sensory characteristics of NACB produced using pure cultures of Leuconostoc mesenteroides and Pediococcus pentosaceus. Pearl millet extract (PME) pasteurised at 85 °C for 15 min and cooled to 40 °C was inoculated with Leuconostoc mesenteroides and Pediococcus pentosaceus at 0.050% and 0.025% (1:0.5), respectively, and fermented at 37 °C for 18 h, referred to as plain non-alcoholic pearl millet beverage (PNAPMB). Moringa supplemented non-alcoholic pearl millet beverage (MSNAPMB) was produced following the same method as PNAPMB but a 4% moringa leaf extract powder was added before hydration of the pearl millet powder. The traditional non-alcoholic pearl millet beverage (TNAPMB) was prepared by mixing water and pearl millet flour (1:1.25; PMF:Water) and hydrated for 3 h at 25 °C. The mixture was divided into ¼ slurry which was mixed with sprouted rice flour (SRF) and ¾ portion that was gelatinised with 1 L of boiling water and cooled to 40 °C. The two portions were mixed and fermented at 37 °C for 18 h, followed by sieving, dilution with water (1:0.5, filtrate:water), and pasteurization for 15 min at 85 °C. The growth of lactic acid bacteria, pH, total titratable acidity (TTA), and sugar in PNAPMB and MSNAPMB were determined at 3 h intervals during fermentation. The final beverages were also analysed for proximate, colour and metabolites. The lactic acid bacteria were significantly (p < 0.05) affected by the fermentation period and increased from 3.32 to 7.97 log CFU/mL (pH 4.14) and 3.58 to 8.38 log CFU/mL (pH 3.65) for PNAPMB and MSNAPMB, respectively. The total titratable acidity significantly (p < 0.05) increased from 0.14 to 0.22% and from 0.17 to 0.38% in PNAPMB and MSNAPMB, respectively. The protein, total fat, moisture total sugar, and carbohydrates differed significantly (p < 0.05) among the samples. PNAPMB was preferred by a consumer panel followed by MSNAPMB and TNAPMB. Volatile compounds with beneficial anti-inflammatory and anti-pathogenic properties were identified in the beverages. Innovative fermentation of pearl millet extract using purified bioburden cultures was possible and the added Moringa oleifera leaf powder improved the nutritional quality of the resulting beverage.

Non-alcoholic fatty liver disease (NAFLD) and non-alcoholic steatohepatitis (NASH) have emerged as the leading causes of chronic liver disease in the world. Obesity, insulin resistance, and dyslipidemia are multifactorial risk factors strongly associated with NAFLD/NASH. Here, a specific combination of metabolic cofactors (a multi-ingredient; MI) containing precursors of glutathione (GSH) and nicotinamide adenine dinucleotide (NAD+) (betaine, N-acetyl-cysteine, L-carnitine and nicotinamide riboside) was evaluated as effective treatment for the NAFLD/NASH pathophysiology. Six-week-old male mice were randomly divided into control diet animals and animals exposed to a high fat and high fructose/sucrose diet to induce NAFLD. After 16 weeks, diet-induced NAFLD mice were distributed into two groups, treated with the vehicle (HFHFr group) or with a combination of metabolic cofactors (MI group) for 4 additional weeks, and blood and liver were obtained from all animals for biochemical, histological, and molecular analysis. The MI treatment reduced liver steatosis, decreasing liver weight and hepatic lipid content, and liver injury, as evidenced by a pronounced decrease in serum levels of liver transaminases. Moreover, animals supplemented with the MI cocktail showed a reduction in the gene expression of some proinflammatory cytokines when compared with their HFHFr counterparts. In addition, MI supplementation was effective in decreasing hepatic fibrosis and improving insulin sensitivity, as observed by histological analysis, as well as a reduction in fibrotic gene expression (Col1α1) and improved Akt activation, respectively. Taken together, supplementation with this specific combination of metabolic cofactors ameliorates several features of NAFLD, highlighting this treatment as a potential efficient therapy against this disease in humans.

Introduction: Human leishmaniasis is distributed worldwide and is mainly in the tropics and subtropics, with a prevalence of 12 million cases and an approximately incidence of 0.5 million cases of VL and 1.5 million cases of cutaneous leishmaniasis (CL). Leishmania parasites are vector-born protozoan pathogens found in tropical and subtropical regions of both the old and new world. The disease in human can be divided into cutaneous, visceral, and mucosal syndromes. The aim of this study was more experiments over our previous new formulation leishmania major vaccine which had satisfactory experiments results. Method: For detail procedure refers to author’s previous publications. Briefly, hundred and twenty Balb/cmice were randomly divided into four groups as LT, LB, LBT and control groups. LT, LB and LBT injected subcutaneously with the antigen and the same booster doses with two weeks intervals. The expansion rates of the spleen white pulp size was evaluated using a light microscope and the levels of the serum Th1 (IFN- γ, IL-12) and Th2 (IL-4, IL-10) cytokines measured with the ELISA method. Results: Comparing to the LT and LB groups, the LBT group had highest levels of serum IL12, lowest levels of IL10 and highest increase in the spleen white pulp size. Significant correlation was observed between IL12 and IL10 but not IFN gamma or IL4. Conclusion: present study indicated that the LBT group which received crude cocktail leishmania antigen plus alcoholic extract of Teucrium polium and BCG as adjuvant showed satisfactory cytokines profile comparing to groups LT and LB,since highest levels of IL12 and lower levels of IL10 which could help the infected subjects to inhibit or eradication the intracellular leishmania amastigotes, and also was seen highest increase in the spleen white-pulp size which pointed to the synergistic effects of alcoholic extract of T. polium and BCG.

The COVID-19 pandemic and subsequent lockdowns modified work environments, lifestyles, and food consumption. Eating habits and mood changes in a French population during the first lockdown were examined using an online self-reported questionnaire with REDCap software through the COVISTRESS.ORG website. In 671 French participants, the main changes during lockdown were increased stress levels (64 [23; 86] vs. 3 [0; 18]) and sedentary behavior (7 [4; 9] vs. 5 [3; 8] hours per day), a deterioration in sleep quality (50 [27; 83] vs. 70 [48; 94]) and mood (50 [30; 76] vs. 78 [50; 92]), and less physical activity (2.0 [0.5; 5.0] vs. 3.5 [2.0; 6.0]). Mood was modified, with more anger (56 [39; 76] vs. 31 [16; 50]), more sadness (50 [34; 72] vs. 28 [16; 50]), more agitation (50 [25; 66] vs. 43 [20; 50]), and more boredom (32 [7; 60] vs. 14 [3; 29]). A total of 25% of the participants increased their consumption of alcoholic beverages, 29% their consumption of sugary foods, and 26% their consumption of cocktail snacks. A multiple-correspondence analysis highlights four different profiles according to changes in eating habits, food consumption, lifestyle, and mood. In conclusion, eating habits and lifestyle changes during lockdown periods should be carefully monitored to promote healthy behaviors.

Acetic and some lactic acid bacteria are the main reason for the loss of quality of musts and wines, giving rise to defects such as “vinegary”, “chopped” or preventing alcoholic and / or malolactic fermentation. The solution to this problem consists in the application of authorized bactericidal agents, such as sulfurous. The aim of this work is to isolate bacteriophages from musts and wines of different grape varieties, able to eliminate lactic and acetic acid bacteria spoilages. Musts obtained from grape-berries of Vitis vinifera cv. Chardonnay and Moscatel and a red wine made with the Tintilla de Rota variety were used to isolate bacteriophages. It were isolated by classical virology methods and identified by electron microscopy. Host bacteria used in the study were the lactic acid bacteria of the species Lactobacillus hilgardii, L. plantarum and Oenococcus oeni and the acetic bacteria Acetobacter aceti. A comparative study was performed on musts and wines, previously inoculated with bacteria, by phage titration and SO2 addition to study the effectiveness of bacteriophages against bacteria. Bacteriophages were obtained from all musts and wine, belonging to the order of Caudovirals and Tectivirals. The comparative study showed that a cocktail of bacteriophages at low concentration is as effective as sulfur.

Number of drugs with different mechanisms of actions is undergoing clinical trials for non-alcoholic steatohepatitis (NASH). Given the complexity of the disease with respect to pathophysiology in the liver and associated changes in the renal function, it becomes apparent that a clear ADME (absorption, distribution, metabolism and excretion) strategy needs to be put in place for a successful nomination of a drug candidate for NASH. This review discusses using in vitro and in vivo ADME screens to understand the properties of drugs and to establish whether or not the chosen drug(s) can overcome the challenges related hepatic and renal transporters covering both uptake and efflux mechanisms imposed by NASH. A complete panel of in vivo preclinical experiments including a 14C-labeled study are proposed in NASH animal models to delineate the problematic areas for early drug development. Furthermore, a framework is provided with respect to the clinical pharmacology studies early in clinical development to characterise in an unbiased manner, the altered pharmacokinetics of drug in NASH patients for optimizing the dose selection for late phase clinical development. Because NASH patients have other co-morbid conditions and are prescribed co-medications for treating blood pressure, type 2 diabetes mellitus, obesity, dyslipidemia and many more disorders, it is also suggested to examine the drug-drug interaction potential by performing a cocktail probe study to cover a broad range of cytochrome P450 (CYP) enzymes and transporters.

Abstract A recipe and technology for producing an enriched non-alcoholic drink based on milk and plant components with increased nutritional value have been proposed. Banana puree, orange and grapefruit juices were selected as vegetable components. These components made it possible to simulate the texture of a "cocktail-type" drink, to give a sweet taste to the drink without easily digestible carbohydrates or their substitutes. They were good masking agents for suppressing the foreign taste and smell of the introduced biologically active substances. Vitamin PP, calcium gluconate, and omega-3 were added as enriched components in 30 to 50 % of their daily requirement. Sensory analysis was used to investigate the organoleptic characteristics of the drinks and to select a preference from the presented recipes. According to the research, the preferences were given to two recipes of drinks with different citrus components. The volume of 220 ml was chosen as the test unit of the drink. The first version of the drink included: milk (130 ml), banana puree (70 g), orange juice (20 ml). The second option was milk (150 ml), banana puree (60 g) and grapefruit juice (10 ml). These recipes of drinks had good sensory characteristics in appearance, consistency, smell and taste. The technology of obtaining the drink includes the preparation of raw materials, obtaining a milk-juice base, the introduction of micronutrients, banana puree with constant stirring, mixing until a homogeneous consistency is obtained and aseptic bottling in consumer containers.

Brettanomyces bruxellensis is a wine spoilage yeast that could be inactivated by pulsed light (PL); however, this technology may induce changes in the quality of this alcoholic drink. The present research aimed to determine the potential of PL to inactivate B. bruxellensis inoculated in white wine and to assess the effect of this technology on the color and aromatic profile of the wine. For this, a cocktail of B. bruxellensis strains was inoculated into the wine and its inactivation by PL was determined and fitted to a microbial inactivation model. Along with this, the effect of PL on instrument-measured color, and the volatile compounds of the wine were evaluated by GC/MS and descriptive sensory analysis, respectively. B. bruxellensis was inactivated according to the Geeraerd model including the tail effect, with a maximum inactivation of 2.10 log reduction at 10.7 J/cm2; this fluence was selected for further studies. PL affected wine color but the total color difference was below the just noticeable difference at 10.7 J/cm2. The concentration of 13 out of 15 volatile compounds decreased due to the PL, which was noticeable by the panel. It is not clear if these compounds were photolyzed or volatilized in the open reactor during treatment. In conclusion, PL is able to inactivate B. bruxellensis in white wine but the treatment impairs the volatile profile. The use of a closed reactor under turbulent flow is recommended for disaggregating yeast clumps that may cause the tailing of the inactivation curve, and to avoid the possible escape of volatile compounds during treatment.

Purpose The authors tested the hypothesis that having a high availability of different types of alcoholic drinks (beer, wine or spirits) as compared to being confined to one type only associate with a higher alcohol intake and worse next-day hangover. Design/methodology/approach This randomized controlled pilot trial took place over one evening and included 35 individuals randomized into two groups. Individuals in the mixed-type group could consume any type of alcoholic drink (beer, wine, cocktails), whereas individuals in the single-type group were to adhere to one type of own choice. Information on number of drinks was obtained continuously during the trial. Hangover symptoms were reported by participants using the Acute Hangover Severity Scale (AHSS) at 8:00, 12:00 and 16:30 the following day. Median regression was used to assess number of drinks and maximum AHSS in two groups. Findings Participants in the mixed-type group consumed significantly more drinks compared to the single-type group (10.9 vs 5.7, p < 0.001). The maximal AHSS score the day after drinking was higher in the mixed-type group as compared to the single-type group (median 4.3 vs 2.6, p < 0.0001). Originality/value This study suggests that having a variety of alcoholic drinks available associates to a higher alcohol intake and more severe hangover as compared to having to adhere to one type only. Larger studies are warranted to validate findings.

Currently, the beverage market is a branch in which big names establish themselves, and in this rigidity imposed by big brands, small brands see great difficulty in their insertion in the market, and even in classifying themselves as a particular competitor of such giants of the market. Marketplace. However, the cachaça branch, a genuinely Brazilian drink, shows itself to be contrary to this logic, with small producers dominating the market as pointed out by Pegn magazine. business plan * (2019). Aguardente 4 Pontes is an emerging company for the production of alcoholic cocktails, throughout its history it has developed in relation to the means of production, and due to the high demand, a project was developed for the automation of its production line, which until then it was manual. For that, it was taken as an objective to build a prototype of this machine to increase the company’s productivity. First of all, the prototype was created and developed through the Arduino UNO component and its ATMEGA328 micro controller, expecting as a result the dynamization of a production line that filled the liquid precisely in the bottle. With the automation of the production line, we seek to make the process faster and more effective, being able to lower the cost of producing a product by replacing human labor in the manufacturing process, thus being able to direct employees to other functions, increasing considerably productivity. This is expected to achieve a model that satisfies the factory’s production needs, so that the company can increase the requirements for agility, efficiency and production capacity. The research is based on readings from other documents and qualitative research. As a methodology, the construction of a prototype, and theoretical basis behind the relevance and value of a low cost filling company in the market, with which it should confirm the effectiveness of the project.

Grapefruit has attracted much attention as a functional fruit, of which “Cocktail” is a special variety with low acidity. The present study aimed to investigate the effects of alcoholic fermentation on the non-volatile and volatile compounds of “Cocktail” grapefruit juice. To analyze, a non-targeted metabolomics method based on UPLC-MS/MS and volatiles analysis using GC-IMS were performed. A total of 1015 phytochemicals were identified, including 296 flavonoids and 145 phenolic acids, with noticeably increasing varieties and abundance following the fermentation. Also 57 volatile compounds were detected, and alcoholic fermentation was effective in modulating aromatic profiles of grapefruit juice, with terpenes and ketones decreasing, and alcohols increasing together with esters. Citraconic acid and ethyl butanoate were the most variable non-volatile and volatile substances, respectively. The results provide a wealth of information for the study of “Cocktail” grapefruit and will serve as a valuable reference for the large-scale production of grapefruit fermented juice in the future.

Abstract Background Hereditary hemochromatosis is an autosomal recessive disorder where the clinical phenotype of skin pigmentation and organ damage occurs only in homozygotes. Simple heterozygotes, that is, just C282Y, typically do not develop iron overload. Here we present a case where a simple heterozygote in combination with alcoholism developed high ferritin and high transferrin saturation levels indicative of iron overload. Though alcoholism alone could explain her presentation, we hypothesize that an inflammatory cocktail of iron and alcohol probably caused our patient to succumb to acute liver failure at a very young age. Case presentation A 29-year-old Caucasian woman presented to the hospital with progressively worsening yellowish discoloration of her eyes and skin associated with anorexia, nausea, vomiting, diffuse abdominal discomfort, increasing abdominal girth, dark urine and pale stools for about 2 weeks. Family history was significant for hereditary hemochromatosis. Her father was a simple heterozygote and her grandmother was homozygous for C282Y. Physical examination showed scleral icterus, distended abdomen with hepatomegaly and mild generalized tenderness. Lab test results showed an elevated white blood cell count, ferritin 539 ng/dL, transferrin saturation 58.23%, elevated liver enzymes, elevated international normalized ratio (INR), low albumin, Alcoholic Liver Disease/Nonalcoholic Fatty Liver Disease (ALD/NAFLD) Index (ANI) of 2.6, suggesting a 93.2% probability of alcoholic liver disease, and phosphatidyl ethanol level of 537ng/ml. Genetic testing showed that the patient was heterozygous for human homeostatic iron regulator protein (HFE) C282Y mutation and the normal allele. Computed tomography (CT) of the abdomen revealed hepatomegaly, portal hypertension and generalized anasarca. Magnetic resonance cholangiopancreatography (MRCP) showed negative results for bile duct pathology. Workup for other causes of liver disease was negative. A diagnosis of acute alcoholic hepatitis was made, with Maddrey’s discriminant function of > 32, so prednisolone was started. Her bilirubin and INR continued to increase despite steroids, and the patient unfortunately died. Conclusion Our case highlights the importance of considering hemochromatosis in the differential diagnosis of young patients presenting with liver failure, including cases suggestive of alcoholism as the likely etiology. Larger studies are needed to investigate the role of non-iron factors like alcohol and viral hepatitis in the progression of liver disease in simple heterozygotes with hereditary hemochromatosis, given the high prevalence of this mutation in persons of Northern European descent.

Abstract Rationale To test the notion that alcohol impairs auditory attentional control by reducing the listener’s cognitive capacity. Objectives We examined the effect of alcohol consumption and working memory span on dichotic speech shadowing and the cocktail party effect—the ability to focus on one of many simultaneous speakers yet still detect mention of one’s name amidst the background speech. Alcohol was expected either to increase name detection, by weakening the inhibition of irrelevant speech, or reduce name detection, by restricting auditory attention on to the primary input channel. Low-span participants were expected to show larger drug impairments than high-span counterparts. Methods On completion of the working memory span task, participants (n = 81) were randomly assigned to an alcohol or placebo beverage treatment. After alcohol absorption, they shadowed speech presented to one ear while ignoring the synchronised speech of a different speaker presented to the other. Each participant’s first name was covertly embedded in to-be-ignored speech. Results The “cocktail party effect” was not affected by alcohol or working memory span, though low-span participants made more shadowing errors and recalled fewer words from the primary channel than high-span counterparts. Bayes factors support a null effect of alcohol on the cocktail party phenomenon, on shadowing errors and on memory for either shadowed or ignored speech. Conclusion Findings suggest that an alcoholic beverage producing a moderate level of intoxication (M BAC ≈ 0.08%) neither enhances nor impairs the cocktail party effect.

Some bars and restaurants have begun displaying alcoholic fruit and vegetable cocktail mixes at ambient temperature. Operators often believe that ethanol makes this practice safe, and conversely, some regulators question the safety. It has been reported that ethanol may inhibit the growth of some bacteria at concentrations starting at 8–10% and may be biocidal at concentrations ≥30%. In this study, Escherichia coli O157, Salmonella,and Listeria monocytogenes did not grow in bananapuree, pear puree, orange juice, and apple juice cocktailmixtures prepared with ethanol concentrations from 10to 50% at 25°C. Inoculated pathogens were not detectedin juice plus ethanol at 40 or 50% after 48 h. Juices withethanol concentrations of 10–30% exhibited different logreductions over time for each of the pathogens introduced.This study has implications for how regulators assess therisk of ethanol juice mixtures held at ambient temperatureunder the U.S. Food and Drug Administration (FDA) FoodCode. Operators that desire to display ethanol and fruitjuice mixtures at room temperature need to ensure a pH< 4.2 or a combination of pH and water activity values based on Table B of the FDA Food Code, or they must keep the product under refrigeration at a temperature ≤ 41°F.

The depiction of alcohol is the focus of a growing number of content analyses in the field of social media research. Typically, the occurrence and nature of alcohol representations are coded to measure the prevalence, normalization, or even glorification of alcohol and its consumption on different social media platforms (Moreno et al., 2016; Westgate & Holliday, 2016) and smartphone apps (Ghassemlou et al., 2020). But social media platforms and smartphone apps also play a role in the prevention of alcohol abuse when they disseminate messages about alcohol risks and foster harm reduction, abstinence, and sobriety (Davey, 2021; Döring & Holz, 2021; Tamersoy et al., 2015; Westgate & Holliday, 2016). Field of application/theoretical foundation: Social Cognitive Theory (SCT; Bandura 1986, 2009) as the dominant media effects theory in communication science, is applicable and widely applied to social media representations of alcohol: According to SCT, positive media portayals of alcohol and attractive role models consuming alcohol can influence the audience’s relation to alcohol. That’s why positive alcohol portayals in the media are considered a public health threat as they can foster increased and risky alcohol consumption among media users in general and young people in particular. The negative health impact predicted by SCT depends on different aspects of alcohol portrayals on social media that have been traditionally coded in manual content analyses (Beullens & Schepers, 2013; Mayrhofer & Naderer, 2019; Moreno et al., 2010) and most recently by studies relying on computational methods for content analysis (e.g. Ricard & Hassanpour, 2021). Core aspects of alcohol representations on social media are: a) the type of communicator / creator of alcohol-related social media content, b) the overall valence of the alcohol portrayal, c) the people consuming alcohol, d) the alcohol consumption behaviors, e) the social contexts of alcohol consumption, f) the types and brands of consumed alcohol, g) the consequences of alcohol consumption, and h) alcohol-related consumer protection messages in alcohol marketing (Moreno et al., 2016; Westgate & Holliday, 2016). For example, a normalizing portrayal shows alcohol consumption as a regular and normal behavior of diverse people in different contexts, while a glorifying portrayal shows alcohol consumption as a behavior that is strongly related to positive effects such as having fun, enjoying social community, feeling sexy, happy, and carefree (Griffiths & Casswell, 2011). While criticism of glorifying alcohol portrayals in entertainment media (e.g., music videos; Cranwell et al., 2015), television (e.g., Barker et al., 2021), and advertising (e.g., Curtis et al., 2018; Stautz et al., 2016) has a long tradition, the concern about alcohol representations on social media is relatively new and entails the phenomenon of alcohol brands and social media influencers marketing alcohol (Critchlow & Moodie, 2022; Turnwald et al., 2022) as well as ordinary social media users providing alcohol-related self-presentations (e.g., showing themselves partying and drinking; Boyle et al., 2016). Such alcohol-related self-presentations might elicit even stronger identification and imitation effects among social media audiences compared to regular advertising (Griffiths & Casswell, 2011). Because of its psychological and health impact, alcohol-related social media content – and alcohol marketing in particular – is also an issue of legal regulation. The World Health Organization states that “Europe is the heaviest-drinking region in the world” and strongly advocates for bans or at least stricter regulations of alcohol marketing both offline and online (WHO, 2020, p. 1). At the same time, the WHO points to the problem of clearly differentiating between alcohol marketing and other types of alcohol representations on social media. Apart from normalizing and glorifying alcohol portayals, there are also anti-alcohol posts and comments on social media. They usually point to the health risks of alcohol consumption and the dangers of alcohol addiction and, hence, try to foster harm reduction, abstincence and sobriety. While such negative alcohol portayals populate different social media platforms, an in-depth investigation of the spread, scope and content of anti-alcohol messages on social media is largely missing (Davey, 2021; Döring & Holz, 2021; Tamersoy et al., 2015). References/combination with other methods of data collection: Manual and computational content analyses of alcohol representations on social media platforms can be complemented by qualitative interview and quantitative survey data addressing alcohol-related beliefs and behaviors collected from social media users who a) create and publish alcohol-related social media content and/or b) are exposed to or actively search for and follow alcohol-related social media content (e.g., Ricard & Hassanpour, 2021; Strowger & Braitman, 2022). Furthermore, experimental studies are helpful to directly measure how different alcohol-related social media posts and comments are perceived and evaluated by recipients and if and how they can affect their alcohol-related thoughts, feelings, and behaviors (Noel, 2021). Such social media experiments can build on respective mass media experiments (e.g., Mayrhofer & Naderer, 2019). Insights from content analyses help to select or create appropriate stimuli for such experiments. Last but not least, to evaluate the effectiveness of alcohol marketing regulations, social media content analyses conducted within a longitudinal or trend study design (including measurements before and after new regulations came into effect) should be preferred over cross-sectional studies (e.g., Chapoton et al., 2020). Example Studies for Manual Content Analyses: Coding Material Measure Operationalization (excerpt) Reliability Source a) Creators of alcohol-related social media content Extensive explorations on Facebook, Instagram and TikTok Creators of alcohol-related social media content on Facebook, Instagram and TikTok Polytomous variable “Type of content creator” (1: alcohol industry; 2: media organization/media professional; 3: health organization/health professional; 4: social media influencer; 5: ordinary social media user; 6: other) Not available Döring & Tröger (2018) Döring & Holz (2021) b) Valence of alcohol-related social media content N = 3 015 Facebook comments N = 100 TikTok videos Valence of alcohol-related social media content (posts or comments) Binary variable “Valence of alcohol-related social media content” (1: positive/pro-alcohol sentiment; 2: negative/anti-alcohol sentiment) Cohen’s Kappa average of .72 for all alcohol-related variables in codebook* Döring & Holz (2021) *Russell et al. (2021) c) People consuming alcohol N = 160 Facebook profiles (profile pictures, personal photos, and text) Portrayal of people consuming alcohol on Facebook profiles Binary variable “Number of persons on picture” (1: alone; 2: with others) Cohen’s Kappa > .90 Beullens & Schepers (2013) d) Alcohol consumption behaviors N = 160 Facebook profiles (profile pictures, personal photos, and text) Type of depicted alcohol use/consumption Polytomous variable “Type of depicted alcohol use/consumption” (1: explicit use such as depiction of person drinking alcohol; 2: implicit use such as depiction of alcohol bottle on table; 3: alcohol logo only) Cohen’s Kappa = .89 Beullens & Schepers (2013) N = 100 TikTok videos Multiple alcoholic drinks consumed per person Binary variable “Multiple alcoholic drinks consumed per person” as opposed to having only one drink or no drink per person (1: present; 2: not present) Cohen’s Kappa average of .72 for all alcohol-related variables in codebook Russell et al. (2021) N = 100 TikTok videos Alcohol intoxication Binary variable “Alcohol intoxication” (1: present; 2: not present) Cohen’s Kappa average of .72 for all alcohol-related variables in codebook Russell et al. (2021) N = 4 800 alcohol-related Tweets Alcohol mentioned in combination with other substance use Binary variable “Alcohol mentioned in combination with tobacco, marijuana, or other drugs” (1: yes; 2: no) Cohen’s Kappa median of .73 for all pro-drinking variables in codebook Cavazos-Rehg et al. (2015) e) Social contexts of alcohol consumption N = 192 Facebook and Instagram profiles (profile pictures, personal photos, and text) Portrayal of social evaluative contexts of alcohol consumption on Facebook and Instagram profiles Polytomous variable “Social evaluative context” (1: negative context such as someone looking disapprovingly at a drunk person; 2: neutral context such as no explicit judgment or emotion is shown; 3: positive context such as people laughing and toasting with alcoholic drinks) Cohen’s Kappa ranging from .68 to .91 for all variables in codebook Hendriks et al. (2018), based on previous work by Beullens & Schepers (2013) N = 51 episodes with a total of N = 1 895 scenes of the American adolescent drama series “The OC” Portrayal of situational contexts of alcohol consumption in scenes of a TV series Polytomous variable “Setting of alcohol consumption” (1: at home; 2: at adult / youth party; 3: in a bar; 4: at work; 5: at other public place) Polytomous variable “Reason of alcohol consumption” (1: celebrating/partying; 2: habit; 3: stress relief; 4: social facilitation) Cohen’s Kappa for setting of alcohol consumption .90 Cohen’s Kappa for reason of alcohol consumption .71 Van den Bulck et al. (2008) f) Types and brands of consumed alcohol N = 17 800 posts of Instagram influencers and related comments Portrayal of different alcohol types and alcohol brands in Instagram posts Polytomous variable “Alcohol type” (1: wine; 2: beer; 3: cocktails; 4: spirits; 5: non-alcoholic drinks/0% alcohol) Binary variable “Alcohol brand visibility” (1: present if full brand name, recognizable logo, or brand name in header or tag are visible; 2: non-present) String variable “Alcohol brand name” (open text coding) Krippendorff’s Alpha ranging from .69 to 1.00 for all variables in codebook Hendriks et al. (2019) g) Consequences of alcohol consumption N = 400 randomly selected public MySpace profiles Portayal of consequences of alcohol consumption on MySpace profiles Five individually coded binary variables for different consequences associated with alcohol use (1: present; 2: not present): a) “Positive emotional consequence highlighting positive mood, feeling or emotion associated with alcohol use” b) “Negative emotional consequence highlighting negative mood, feeling or emotion associated with alcohol use” c) “Positive social consequences highlighting perceived social gain associated with alcohol use” d) “Negative social consequences highlighting perceived poor social outcomes associated with alcohol use” e) “Negative physical consequences describing adverse physical consequences or outcomes associated with alcohol use” Cohen’s Kappa ranging from 0.76 to 0.82 for alcohol references and alcohol use Moreno et al. (2010) h) Alcohol-related consumer protection messages in alcohol marketing N = 554 Tweets collected from 13 Twitter accounts of alcohol companies in Ireland Alcohol-related consumer protection messages in alcohol marketing (covers both mandatory and voluntary messages depending on national legislation) Four individually coded binary variables for different alcohol-related consumer protection messages in alcohol marketing (1: present; 2: not present): a) “Warning about the risks/danger of alcohol consumption” b) “Warning about the risks/danger of alcohol consumption when pregnant” c) “Warning about the link between alcohol consumption and fatal cancers” d) “Link/reference to website with public health information about alcohol” Not available Critchlow & Moodie (2022) The presented measures were developed for specific social media platforms, but are so generic that they can be used across different social media platforms and even across mass media channels such as TV, cinema, and advertisement. 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Abstract Prenatal exposure to excess testosterone (T) programs peripheral insulin resistance and dyslipidemia along with tissue-specific increases in ectopic lipid accumulation, oxidative stress and insulin resistance in liver and muscle of the early adult female sheep. Prenatal T increased inflammation and oxidative stress in the visceral (VAT) but not subcutaneous (SAT) adipose tissue, with no effect on insulin sensitivity in both depots. These systemic and tissue-specific metabolic changes are reminiscent of defects such as non-alcoholic fatty liver disease (NFLAD) common among aged individuals. Because it is known that gestational insults can program premature aging of reproductive organs and chronic cardiovascular abnormalities, we hypothesized that programming of premature cellular senescence is one of the ways through which gestational T induces premature aging of metabolic systems during early adulthood. To test this hypothesis, mitochondrial oxidative phosphorylation (OXPHOS) and telomere length, as measure of cellular senescence, were assessed in liver, muscle, VAT and SAT collected from control and prenatal T- (100mg T propionate twice a week from days 30-90 of gestation) -treated female sheep at 21 months of age. Genomic DNA was subjected to TeloTAGG Telomere Length Assay (Sigma-Aldrich, St Louis, MO) and whole tissue protein lysates analyzed by immunoblot using Total OXPHOS Human WB Antibody Cocktail (ab110411, Abcam, Cambridge, MA). Data were analyzed by Student’s t test and Cohen’s effect size analysis. Prenatal T-treatment induced 1) a trend (p = 0.09) towards a large magnitude increase in shorter telomere fragments (0.08 -3.6 KB) in the liver and 2) a non-significant large magnitude decrease in shorter telomere fragments in muscle and SAT without having any effect in the VAT. Prenatal T also induced a large magnitude increase in mitochondrial OXPHOS protein complexes II and IV in liver, without having an effect at the level of the muscle, VAT and SAT. These findings are suggestive that prenatal T-treatment induced hepatic defects may involve premature cellular senescence. The relevance of parallel increase in mitochondrial OXPHOS in the liver is unclear and remains to be explored. The defects observed in the muscle and SAT may occur independent of cellular senescence or alterations in mitochondrial function. The lack of change in telomere length and mitochondrial OXPHOS in spite of increased inflammation and oxidative stress in the VAT is suggestive of a potential protective function in play, consistent with maintenance of the insulin sensitivity in this tissue. This study, therefore, raises the possibility that metabolic defects programmed by gestational insults may involve premature aging of metabolic organs in a tissue-specific manner and have translational bearing in conditions associated with hyperandrogenic states.