Microbiological Problems

Ashurst, Philip R.; Hargitt, Robert; Palmer, Fiona

doi:10.1016/b978-0-08-100918-5.00006-0

Cited by 2 publications

(3 citation statements)

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“…At least four levels of regulation apply to the bottled water industry: international, national, local, and trade association. As a result, the capacity and scope of regulations vary widely from place to place [18,19]. In the US, for example, drinking water is regulated by the EPA, whereas bottled water is regulated by the FDA, under Section 410(b)(1) of the Federal Food, Drug, and Cosmetic Act.…”

Section: Governance Regulations and Policiesmentioning

confidence: 99%

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Bottled Water: An Evidence-Based Overview of Economic Viability, Environmental Impact, and Social Equity

2023

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This paper considers bottled water with respect to the three pillars of sustainability: economic viability, environmental impacts, and social equity. Per-capita consumption of bottled water has been growing steadily and is the fastest-growing sector of the packaged beverages industry, with expected annual growth of 10% until 2026. Most bottled water is sold in PET containers, and various impacts are evident along all phases of the product lifecycle. This paper reviews market trends and forecasts, lifecycle estimates of energy consumption, associated air pollution and GHG emissions, water footprint, and waste generation. Concerns around human and ecosystem health due to pollution, land use changes, storage conditions, microplastics, and leaching from containers are described, as well as local environmental benefits from companies’ efforts to preserve the quality of their source water. Growing awareness of the cumulative negative impacts of bottled water have pushed the industry to voluntarily improve its performance. Yet, as growth continues, further actions should focus on stricter regulation and on the provision of more sustainable, affordable, available, and trusted alternatives. Gaps remain in knowledge of the effects of bottled water over its full life cycle.

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Section: Governance Regulations and Policiesmentioning

confidence: 99%

“…As a food item, bottled water is subject to any legislation concerning food production, manufacture, packaging, labeling, storage, etc. [19,21]. For example, in the EU, containers are subject to safety regulations for all "food contact materials" defined under Commission Regulation (EC) No.…”

Section: Governance Regulations and Policiesmentioning

confidence: 99%

Bottled Water: An Evidence-Based Overview of Economic Viability, Environmental Impact, and Social Equity

2023

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“…In general, fruit juice (an unfermented product) can be extracted from edible parts of one or more sound/ripe fruits in fresh, chilled, or frozen form. As a rule of thumb, juices are mainly called fruit products, which are obtained directly from fruits and not from concentrated form (Ashurst et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Application of natural fining agents to clarify fruit juices

Shirvani,

Mirzaaghaei,

Goli

2023

Comp Rev Food Sci Food Safe

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The consumption of fruit juices has been increasingly growing all over the world. The clarification process is considered as one of the most important stages in fruit juice production, which can provide the products with desired clear visual appearance. Nowadays, the tendency of consumers to use the natural‐clarified fruit juices encourages the researchers to allocate much attention on utilization of natural clarifying agents to clarify different fruit juices. This review article has first introduced the most frequent causes of turbidity in fruit juices including polysaccharides (i.e., cellulose, hemicelluloses, lignin, starch, and pectic substances), proteins and polyphenols (especially tannins) as well as their removal mechanisms. After that, a comprehensive summary of research on natural fining agents, including clay minerals, polysaccharides, proteins, enzymes (free and immobilized forms), and activated carbon is provided with a focus on their application in the juice clarification process. The chemical composition of natural substances, their efficiency on reduction of turbidity‐causing compounds and the changes in properties of clarified juices such as turbidity (clarity), total phenolic content, total anthocyanins, viscosity, and sensory evaluation followed by their stability during the storage have been deeply discussed.

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Microbiological Problems

Cited by 2 publications

References 0 publications

Bottled Water: An Evidence-Based Overview of Economic Viability, Environmental Impact, and Social Equity

Bottled Water: An Evidence-Based Overview of Economic Viability, Environmental Impact, and Social Equity

Application of natural fining agents to clarify fruit juices

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