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Sample records for acidic fruit juices

  1. Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products

    PENNISTON, KRISTINA L.; NAKADA, STEPHEN Y.; HOLMES, ROSS P.; ASSIMOS, DEAN G.

    2009-01-01

    Background and Purpose Knowledge of the citric acid content of beverages may be useful in nutrition therapy for calcium urolithiasis, especially among patients with hypocitraturia. Citrate is a naturally-occurring inhibitor of urinary crystallization; achieving therapeutic urinary citrate concentration is one clinical target in the medical management of calcium urolithiasis. When provided as fluids, beverages containing citric acid add to the total volume of urine, reducing its saturation of calcium and other crystals, and may enhance urinary citrate excretion. Information on the citric acid content of fruit juices and commercially-available formulations is not widely known. We evaluated the citric acid concentration of various fruit juices. Materials and Methods The citric acid content of 21 commercially-available juices and juice concentrates and the juice of three types of fruits was analyzed using ion chromatography. Results Lemon juice and lime juice are rich sources of citric acid, containing 1.44 and 1.38 g/oz, respectively. Lemon and lime juice concentrates contain 1.10 and 1.06 g/oz, respectively. The citric acid content of commercially available lemonade and other juice products varies widely, ranging from 0.03 to 0.22 g/oz. Conclusions Lemon and lime juice, both from the fresh fruit and from juice concentrates, provide more citric acid per liter than ready-to-consume grapefruit juice, ready-to-consume orange juice, and orange juice squeezed from the fruit. Ready-to-consume lemonade formulations and those requiring mixing with water contain ≤6 times the citric acid, on an ounce-for-ounce basis, of lemon and lime juice. PMID:18290732

  2. Amino Acid Profile as a Feasible Tool for Determination of the Authenticity of Fruit Juices

    Mostafa Asadpoor; Masoud Ansarin; Mahboob Nemati

    2014-01-01

    Purpose: Fruit juice is a nutrient rich food product with a direct connection to public health. The purpose of this research was to determine the amino acid profile of juices and provide a quick and accurate indicator for determining their authenticity. Methods: The method of analysis was HPLC with fluorescence detector and pre-column derivatization by orthophtaldialdehyde (OPA). Sixty-six samples of fruit juices were analyzed, and fourteen amino acids were identified and determined in the...

  3. Amino Acid Profile as a Feasible Tool for Determination of the Authenticity of Fruit Juices

    Mostafa Asadpoor

    2014-12-01

    Full Text Available Purpose: Fruit juice is a nutrient rich food product with a direct connection to public health. The purpose of this research was to determine the amino acid profile of juices and provide a quick and accurate indicator for determining their authenticity. Methods: The method of analysis was HPLC with fluorescence detector and pre-column derivatization by orthophtaldialdehyde (OPA. Sixty-six samples of fruit juices were analyzed, and fourteen amino acids were identified and determined in the sampled fruit juices. The fruit samples used for this analysis were apples, oranges, cherry, pineapple, mango, apricot, pomegranate, peach and grapes. Results: The results showed that 32% of samples tested in this study had a lower concentrate percentage as compared to that of their labels and/or other possible authenticity problems in the manufacturing process. The following samples showed probable adulteration: four cherry juice samples, two pomegranate juice samples, one mango, three grape, four peach, seven orange, two apple and one apricot juice samples. Conclusion: In general, determining the amount of amino acids and comparing sample amino acids profiles standard values seems to be an indicator for quality control. This method can the regulatory agencies with a tool, to help produce a healthier The aim of this study is the analytical control of the fruit juice composition is becoming an important issue, and HPLC can provide an important and essential tool for more accurate research as well as for routine analysis.

  4. Detection of exogenous citric acid in fruit juices by stable isotope ratio analysis.

    Jamin, Eric; Martin, Frédérique; Santamaria-Fernandez, Rebeca; Lees, Michèle

    2005-06-29

    A new method has been developed for measuring the D/H ratio of the nonexchangeable sites of citric acid by isotope ratio mass spectrometry (IRMS). Pure citric acid is transformed into its calcium salt and subsequently analyzed by pyrolysis-IRMS. The citric acid isolated from authentic fruit juices (citrus, pineapple, and red fruits) systematically shows higher D/H values than its nonfruit counterpart produced by fermentation of various sugar sources. The discrimination obtained with this simplified method is similar to that obtained previously by applying site specific isotopic fractionation-nuclear magnetic resonance (SNIF-NMR) to an ester derivative of citric acid. The combination of carbon 13 and deuterium measurements of extracted citric acid is proposed as a routine method for an optimum detection of exogenous citric acid in all kinds of fruit juices. PMID:15969486

  5. Heavy Metal Removal from Commercially-available Fruit Juice Packaged Products by Citric Acid

    Shabnam Mohammadi

    2015-03-01

    Full Text Available There has been an increasing trend in the production and consumption of local and imported fruit juices in Iran. The presence of impurities and foreign matter in finished products for human consumption is of great concern because they present health hazards when they exceed beneficial limits. The manufacture of juices requires special attention in terms of purity and the sources of water and its purification are crucial for maintaining quality and safety. Biosorption can be defined as the removal of metal or metalloid species, compounds and particulates from solution by biological material. citric acid content of beverages may be useful in nutrition therapy for calcium urolithiasis, achieving therapeutic urinary citrate concentration is one clinical target in the medical management of calcium urolithiasis. Information on the citric acid content of fruit juices and commercially-available formulations is not widely known. Levels of heavy metals: Lead, Cadmium and Nickel in 180 selected fruit juice commercially available packaged samples (Pineapple, Orange, Mango, Tropical, Cherry& Grape purchased from Tehran local Market in 2014. Heavy metals were determined using atomic absorption spectrophotometer (AAS by wet digestion method in Pharmaceutical Sciences Branch, Islamic Azad University Tehran-Iran. From the obtained result Ni, Cd and Pb were detectable in 85% of samples especially in Mango and Tropical juices. The efficiency removal of Nickel, lead and Cadmium and neutralization of calculus contain of juice by Citric acid as a chelating were carried out by using of Atomic Absorption Spectrophotometry technique. The result demonstrated the complexation formulating between the citric acid and heavy metals. The high efficiency of Citric acid played an important role in removal of lead and cadmium in addition to this removal were increased by increasing the citric acid. The enhancing of citric acid in removal of lead and cadmium caused to create a

  6. Ascorbic Acid Determination in Commercial Fruit Juice Samples by Cyclic Voltammetry

    Pisoschi, Aurelia Magdalena; Danet, Andrei Florin; Kalinowski, Slawomir

    2008-01-01

    A method was developed for assessing ascorbic acid concentration in commercial fruit juice by cyclic voltammetry. The anodic oxidation peak for ascorbic acid occurs at about 490 mV on a Pt disc working electrode (versus SCE). The influence of the potential sweep speed on the peak height was studied. The obtained calibration graph shows a linear dependence between peak height and ascorbic acid concentration in the domain (0.1–10 mmol·L−1). The equation of the calibration graph was y = 6.391x + 0.1903 (where y represents the value of intensity measured for the anodic peak height, expressed as μA and x the analyte concentration, as mmol·L−1, r2 = 0.9995, r.s.d. = 1.14%, n = 10, Cascorbic acid = 2 mmol·L−1). The developed method was applied to ascorbic acid assessment in fruit juice. The ascorbic acid content determined ranged from 0.83 to 1.67 mmol·L−1 for orange juice, from 0.58 to 1.93 mmol·L−1 for lemon juice, and from 0.46 to 1.84 mmol·L−1 for grapefruit juice. Different ascorbic acid concentrations (from standard solutions) were added to the analysed samples, the degree of recovery being comprised between 94.35% and 104%. Ascorbic acid determination results obtained by cyclic voltammetry were compared with those obtained by the volumetric method with dichlorophenol indophenol. The results obtained by the two methods were in good agreement. PMID:19343183

  7. Ascorbic Acid Determination in Commercial Fruit Juice Samples by Cyclic Voltammetry

    Slawomir Kalinowski; Aurelia Magdalena Pisoschi; Andrei Florin Danet

    2008-01-01

    A method was developed for assessing ascorbic acid concentration in commercial fruit juice by cyclic voltammetry. The anodic oxidation peak for ascorbic acid occurs at about 490 mV on a Pt disc working electrode (versus SCE). The influence of the potential sweep speed on the peak height was studied. The obtained calibration graph shows a linear dependence between peak height and ascorbic acid concentration in the domain (0.1–10 mmol·L−1). The equation of the calibration graph was y = 6.391x +...

  8. Selective extraction and determination of chlorogenic acid in fruit juices using hydrophilic magnetic imprinted nanoparticles.

    Hao, Yi; Gao, Ruixia; Liu, Dechun; He, Gaiyan; Tang, Yuhai; Guo, Zengjun

    2016-06-01

    In this paper, the novel hydrophilic magnetic molecularly imprinted nanoparticles were developed for selective separation and determination of chlorogenic acid in aqueous fruit juices. The polymers were prepared by using amino-functionalized magnetic nanoparticles as carriers, branched polyethyleneimine as functional monomer, and chlorogenic acid as template molecule. Branched polyethyleneimine with abundant active amino groups could react with template sufficiently, and its unique dendritic structure may amplify the number of the imprinted cavities. Meanwhile, it would improve the hydrophilicity of imprinted materials for attaining high extraction efficiency. The resulted polymers exhibit fast kinetics, high adsorption capacity, and favorable selectivity. In addition, the obtained nanoparticles were used as solid-phase extraction sorbents for selective isolation and determination of chlorogenic acid in peach, apple, and grape juices (0.92, 4.21, and 0.75μgmL(-1), respectively). PMID:26830581

  9. Characteristics and composition of chaenomeles fruit juice

    Hellin, P.; Vila, Roser; Jordan, M J; Laencina, J.; Rumpunen, Kimmo; Ros, J. M.

    2003-01-01

    In this paper, characteristics and chemical composition of chaenomeles fruit juice are reported for different taxa in the genus Chaenomeles (C. japonica, C. speciosa, C. cathayensis, C. japonica x C. speciosa, and C. x superba). Average fruit weight was 27–211 g and the juice yield was 42–50% based on fresh weight of fruits. The chaenomeles juice was very acidic, with a pH of 2.5–2.8, and the titratable acidity was at most 4.2% calculated as anhydrous citric acid. The content of vitamin C and...

  10. Determination of ascorbic acid in pharmaceutical preparation and fruit juice using modified carbon paste electrode

    Simona Žabčíková

    2016-06-01

    Full Text Available Acrobic acid is key substance in the human metabolism and the rapid and accurate determination in food is of a great interest. Ascorbic acid is an electroactive compound, however poorly responded on the bare carbon paste electrodes. In this paper, brilliant cresyl blue and multi-walled carbon nanotubes were used for the modification of carbon paste electrode. Brilliant cresyl blue acts as a mediator improving the transition of electrons, whereas multiwalled carbon nanotubes increased the surface of the electrode. Both brilliant cresyl blue and multiwalled carbon nanotubes were added directly to the composite material. The electrochemical behavior of modified electode was determined in electrolyte at various pH, and the effect of the scan rate was also performed. It was shown that the electrochemical process on the surface of the modified carbon paste electrode was diffusion-controlled. The resulted modified carbon paste electrode showed a good electrocatalytic activity towards the oxidation of ascorbic acid at a reduced overpotential of +100 mV descreasing the risk of interferences. A linear response of the ascorbic acid oxidation current measured by the amperometry in the range of 0.1 - 350 µmol.L-1 was obtained applying the sensor for the standard solution. The limit of detection and limit of quantification was found to be 0.05 and 0.15 µmol.L-1, respectively. The novel method was applied for the determination of ascorbic acid in pharmaceutical vitamin preparation and fruit juice, and the results were in good agreement with the standard HPLC method. The presented modification of carbon paste electrode is suitable for the fast, sensitive and very accurate determination of ascorbic acid in fruit juices and pharmaceutical preparation.

  11. Production and Preservation of Passion Fruit Juice

    U. G. AKPAN; A. S. KOVO

    2005-01-01

    Production and preservation of Passion Fruit Juice was examined to reduce the spoilage and to increase the shelf life of the juice using chemical preservatives. The preservation of the juice was carried out using sugar, benzoic acid, citric and a combination of citric and benzoic acid under room temperature.The result revealed that the juice maintained its color, aroma and tastes for at least one month when 30% benzoic acid was used as preservative. This happens to be the best among all. The ...

  12. Determination of the 13C contents of organic acids and sugars in fruit juices: an inter-comparison study

    The determination of the repeatability (r) and reproducibility (R) of the (13C/12C) measurement in sugars and organic acids contained in different fruit juices was conducted on an international basis involving 17 laboratories. The mean values of rper thousand (Rper thousand) for acids and sugars are, respectively, equal to 0.58 (1.75) and 0.34 (0.71) and the relatively large values observed for R of acid determinations are related to the preparation step. However, the least significant difference computed for several pairs of natural and spiked juices indicate that the 13C method can be applied for detecting fruit juice adulteration. (Copyright (c) 1999 Elsevier Science B.V., Amsterdam. All rights reserved.)

  13. Determination of the {sup 13}C contents of organic acids and sugars in fruit juices: an inter-comparison study

    Guillou, C. [JCR-ISPRA, Environment Institute, Food and Drug Analysis and Consumer Protection Unit, TP740, via Fermi 2, 21020 Ispra (Italy); Koziet, J. [Pernod Ricard, 120, av du Marechal Foch, 94015 Creteil cedex (France); Rossmann, A. [Lehrstuhl fuer Allgemeine Chemie und Biochemie, TUM, D-85350 Freising-Weihenstephan (Germany); Martin, G.J. [CEAIS, Site de la Geraudiere, Rue PA Bobierre, BP 72304, 44323 3 Nantes cedex (France)

    1999-05-03

    The determination of the repeatability (r) and reproducibility (R) of the ({sup 13}C/{sup 12}C) measurement in sugars and organic acids contained in different fruit juices was conducted on an international basis involving 17 laboratories. The mean values of rper thousand (Rper thousand) for acids and sugars are, respectively, equal to 0.58 (1.75) and 0.34 (0.71) and the relatively large values observed for R of acid determinations are related to the preparation step. However, the least significant difference computed for several pairs of natural and spiked juices indicate that the {sup 13}C method can be applied for detecting fruit juice adulteration. (Copyright (c) 1999 Elsevier Science B.V., Amsterdam. All rights reserved.)

  14. Heavy Metal Removal from Commercially-available Fruit Juice Packaged Products by Citric Acid

    Shabnam Mohammadi; Parisa Ziarati

    2015-01-01

    There has been an increasing trend in the production and consumption of local and imported fruit juices in Iran. The presence of impurities and foreign matter in finished products for human consumption is of great concern because they present health hazards when they exceed beneficial limits. The manufacture of juices requires special attention in terms of purity and the sources of water and its purification are crucial for maintaining quality and safety. Biosorption can be defined as the remo...

  15. An acidic pectin lyase from Aspergillus niger with favourable efficiency in fruit juice clarification.

    Xu, S X; Qin, X; Liu, B; Zhang, D Q; Zhang, W; Wu, K; Zhang, Y H

    2015-02-01

    The pectin lyase gene pnl-zj5a from Aspergillus niger ZJ5 was identified and expressed in Pichia pastoris. PNL-ZJ5A was purified by ultrafiltration, anion exchange and gel chromatography. The Km and Vmax values determined using citrus pectin were 0.66 mg ml(-1) and 32.6 μmol min(-1) mg(-1) , respectively. PNL-ZJ5A exhibited optimal activity at 43°C and retained activity over 25-50°C. PNL-ZJ5A was optimally active at pH 5 and effective in apple juice clarification. Compared with controls, PNL-ZJ5A increased the fruit juice yield significantly. Furthermore, PNL-ZJ5A reduced the viscosity of apple juice by 38.8% and increased its transmittance by 86.3%. PNL-ZJ5A combined with a commercial pectin esterase resulted in higher juice volume. PMID:25382689

  16. Are Fruit Juice Categories Separable?

    Knight, Erika P.; House, Lisa; Lee, Jonq-Ying; Thomas H. Spreen

    2008-01-01

    Supermarket shelves are saturated with numerous varieties and brands of juice beverages. This high level of assortment has dramatically changed beverage consumption patterns and trends throughout the United States. In fact, during 2004-2005, energy and sport drinks experienced significant increases in sales, 65.9% and 20.6 %, respectively. During the same period of time, refrigerated juice sales increased a mere 2.2%, shelved non-fruit drinks decreased 0.9%, bottled juices and cocktails both ...

  17. Design and fabrication of a miniaturization micro volume auto titrator coupled with electrochemical end-point detector for the determination of acidity of some fruit juice

    Prinya Masawat

    2008-01-01

    A miniaturization micro volume auto titrator coupled with electrochemical end-point detector was designed and fabricated for the determination of acidity of some Thai citrus fruit juices collected in the northern area of Thailand. The method was based on on-line potentiometric titration of the acid contents with sodium hydroxide. Conditions such as volume of fruit juice sample, volume and concentration of potassium chloride used as supporting electrolyte and flow rate of titrant were optimize...

  18. Production and Preservation of Passion Fruit Juice

    U. G. AKPAN

    2005-06-01

    Full Text Available Production and preservation of Passion Fruit Juice was examined to reduce the spoilage and to increase the shelf life of the juice using chemical preservatives. The preservation of the juice was carried out using sugar, benzoic acid, citric and a combination of citric and benzoic acid under room temperature.The result revealed that the juice maintained its color, aroma and tastes for at least one month when 30% benzoic acid was used as preservative. This happens to be the best among all. The juice under other preservation like 4% sugar went bad after three days, while that of 4% citric acid maintained its qualities for one week and some days, but thereafter the aroma started to fade. The combination of 3% benzoic acid and 4% citric acid maintained the qualities of the juice fairly between two to three weeks. The alcoholic content was also estimated and it was discovered that the juice containing citric acid and sugar has the highest percentage of alcohol. The preservation used also altered the pH so that it is impossible for pathogens to exist at such a low pH environment.

  19. Determination of Ascorbic Acid Content of Some Fruit Juices and Wine by Voltammetry Performed at Pt and Carbon Paste Electrodes

    Aurel Pisoschi

    2011-02-01

    Full Text Available A method was developed for assessing ascorbic acid concentration in fruit juices and wine by differential pulse voltammetry. The oxidation peak for ascorbic acid occurs at about 530 mV (versus SCE on a Pt strip working electrode and at about 470 mV on a carbon paste working electrode. The influence of the operational parameters like the pulse amplitude and the pulse period on the analytical signal was investigated. The obtained calibration graph shows a linear dependence between the peak height and ascorbic acid concentration within the range 0.31-20 mM with a Pt working electrode, and within the range 0.07-20 mM with a carbon paste working electrode. The equation of the calibration graph was y = 21.839x + 35.726, r2 = 0.9940, when a Pt strip electrode was used (where y represents the value of the current intensity measured for the peak height, expressed as µA and x the analyte concentration, as mM. R.S.D. = 2.09%, n = 10, Cascorbic acid = 2.5 mM. The equation of the calibration graph was y = 3.4429x + 5.7334, r2 = 0.9971, when a carbon paste electrode was used (where y represents the value of intensity measured for the peak height, expressed as µA and x the analyte concentration, as mM. R.S.D. = 2.35%, n = 10, Cascorbic acid = 2.5 mM. The developed method was applied to ascorbic acid assessment in fruit juices and wine. The ascorbic acid content determined ranged between 6.83 mg/100 mL juice for soft drinks (Fanta Madness and 54.74 mg/100 mL for citrus (lemon juices obtained by squeezing fruit. Different ascorbic acid concentrations (from standard solutions were added to the analysed samples, the degree of recovery being comprised between 94.74 and 104.97%. The results of ascorbic acid assessment by differential pulse voltammetry were compared with those obtained by cyclic voltammetry. The results obtained by the two methods were in good agreement.

  20. Chemical and physicochemical characteristics changes during passion fruit juice processing

    Aline Gurgel Fernandes; Gerusa Matias dos Santos; Daniele Sales da Silva; Paulo Henrique Machado de Sousa; Geraldo Arraes Maia; Raimundo Wilane de Figueiredo

    2011-01-01

    Passion fruit is widely consumed due to its pleasant flavour and aroma acidity, and it is considered very important a source of minerals and vitamins. It is used in many products such as ice-cream, mousses and, especially, juices. However, the processing of passion fruit juice may modify the composition and biodisponibility of the bioactive compounds. Investigations of the effects of processing on nutritional components in tropical juices are scarce. Frequently, only losses of vitamin C are e...

  1. Biochemical changes in chaenomeles fruits and fruit juice during ripening and storage

    Vila, Roser; Granados, M.V.; Hellin, P.; Kauppinen, S.; Laencina, J.; Rumpunen, Kimmo; Ros, J. M.

    2003-01-01

    In this paper, studies on the changes in characteristics and chemical composition of Japanese quince (Chaenomeles japonica) fruits and fruit juice during fruit ripening and storage are reported. Juice was extracted from unripe, mature and stored fruits, respectively, and pH, density, viscosity, turbidity, content of soluble and insoluble solids, titratable acidity and content of vitamin C and phenols were analysed. Fruit biochemistry was clearly influenced by genotype and site of cultivation ...

  2. Quality control of fruit juices by using organic acids determined by capillary zone electrophoresis with poly(vinyl alcohol)-coated bubble cell capillaries.

    Navarro-Pascual-Ahuir, María; Lerma-García, María Jesús; Simó-Alfonso, Ernesto F; Herrero-Martínez, José Manuel

    2015-12-01

    An enhanced method for the determination of organic acids in several fruit juices by capillary zone electrophoresis (CZE) with direct UV-Vis detection has been developed in this work. First, a study with simulated real juice samples was done to find the best separation conditions. Next, several commercial fruit juices were analyzed, and the organic acid contents were quantified in less than 12 min using a poly(vinyl alcohol)-coated fused-silica 'bubble cell' capillary. The present method is reliable, fast and provides detection limits comprised between 0.1 and 2.5 μg mL(-1). Moreover, different chemometric techniques, based on CZE data, were examined. Linear discriminant analysis allowed the differentiation of fruit juices according to the fruit type, whereas multiple linear regression models predicted the percentages of orange and pineapple juices in binary blends with grape. Thus, the present methodology is of utmost interest for routine and quality control purposes in food industries. PMID:26041236

  3. Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

    Kamal Rai Aneja; Romika Dhiman; Neeraj Kumar Aggarwal; Ashish Aneja

    2014-01-01

    Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Therma...

  4. Efficient determination of protocatechuic acid in fruit juices by selective and rapid magnetic molecular imprinted solid phase extraction coupled with HPLC.

    Xie, Lianwu; Guo, Junfang; Zhang, Yuping; Shi, Shuyun

    2014-08-13

    Magnetic molecular imprinted polymers (MMIPs) have been prepared as solid phase material to selectively extract protocatechuic acid (PCA) from fruit juices with high capacity and fast binding kinetics. The resulting MMIPs were characterized by TEM, FT-IR, TGA, and VSM. The adsorption process between PCA and MMIPs followed Langumuir adsorption isotherm with maximum adsorption capacity at 7.5 mg/g and pseudo-second-order reaction kinetics with fast binding kinetics (equilibrium time at 40 min). In addition, the prepared MMIPs showed rapid magnetic separation (10 s) and reusability (retained 94.9% after six cycles). Subsequently, MMIPs were successfully applied for selective enrichment and determination of PCA from fruit juices (0.45 μg/mL in grape juice but not detected in apple juice, pineapple juice, orange juice, and peach juice) with satisfactory recoveries (92-107%). The results indicated that synthesized MMIPs can be used for efficient and selective extraction of PCA from complex matrices. PMID:25075753

  5. CE-UV for the characterization of passion fruit juices provenance by amino acids profile with the aid of chemometric tools.

    Passos, Heloisa Moretti; Cieslarova, Zuzana; Simionato, Ana Valéria Colnaghi

    2016-07-01

    A separation method was developed in order to quantify free amino acids in passion fruit juices using CE-UV. A selective derivatization reaction with FMOC followed by MEKC analysis was chosen due to the highly interconnected mobilities of the analytes, enabling the separation of 22 amino acids by lipophilicity differences, as will be further discussed. To achieve such results, the method was optimized concerning BGE composition (concentrations, pH, and addition of organic modifier) and running conditions (temperature and applied voltage). The optimized running conditions were: a BGE composed by 60 mmol/L borate buffer at pH 10.1, 30 mmol/L SDS and 5 % methanol; running for 40 min at 23°C and 25 kV. The method was validated and applied on eight brands plus one fresh natural juice, detecting 12 amino acids. Quantification of six analytes combined with principal component analysis was capable to characterize different types of juices and showed potential to detect adulteration on industrial juices. Glutamic acid was found to be the most concentrated amino acid in all juices, exceeding 1 g/L in all samples and was also crucial for the correct classification of a natural juice, which presented a concentration of 22 g/L. PMID:26800985

  6. INTERACTION OF AQUEOUS SOLUTIONS OF CHLORINE WITH MALIC ACID, TARTARIC ACID, AND VARIOUS FRUIT JUICES, A SOURCE OF MUTAGENS

    The interactions of aqueous solutions of chlorine with some fruit acids (citric acid, DL-malic acid, and L-tartaric acid) at different pH values were studied. iethyl ether extraction followed by GC/MS analysis indicated that a number of mutagens (certain chlorinated propanones an...

  7. Development and validation of a predictive model for the influences of selected product and process variables on ascorbic acid degradation in simulated fruit juice.

    Gabriel, Alonzo A; Cayabyab, Jochelle Elysse C; Tan, Athalie Kaye L; Corook, Mark Lester F; Ables, Errol John O; Tiangson-Bayaga, Cecile Leah P

    2015-06-15

    A predictive response surface model for the influences of product (soluble solids and titratable acidity) and process (temperature and heating time) parameters on the degradation of ascorbic acid (AA) in heated simulated fruit juices (SFJs) was established. Physicochemical property ranges of freshly squeezed and processed juices, and a previously established decimal reduction times of Escherichiacoli O157:H7 at different heating temperatures were used in establishing a Central Composite Design of Experiment that determined the combinations of product and process variable used in the model building. Only the individual linear effects of temperature and heating time significantly (Psimultaneous control and improvement of food safety and quality. PMID:25660889

  8. 21 CFR 73.250 - Fruit juice.

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Fruit juice. 73.250 Section 73.250 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.250 Fruit juice. (a) Identity. (1) The color additive...

  9. The Japanese Market for Imported Fruit Juices

    Feleke, Shiferaw T.; Kilmer, Richard L.

    2009-01-01

    The objectives were to analyze the competitiveness of countries exporting fruit juices into Japan and simulate the effect of the negative Japanese population growth rate on fruit juice demand. The relative price version of the Rotterdam demand model was estimated for orange, grapefruit, other citrus, apple, pineapple and grape juices. Results indicate that most exporters can’t increase market share through price reductions. Product promotion and product differentiation is a more plausible o...

  10. Rapid and specific spectrophotometric and RP-HPLC methods for the determination of ascorbic acid in fruits juices and in human plasma

    Ascorbic acid (AA) is one of the most important water soluble vitamin in the human diet, present naturally in a wide range of foods, especially fruits and vegetables. The objective of this study was to develop a rapid, sensitive and specific method for the determination of ascorbic acid (vitamin C) from a variety of sources like fresh fruits or from human plasma using spectrophotometric technique or by RP-HPLC. Initially, estimation of vitamin C was carried out spectrophotometrically as UV spectroscopy is a trusted technique to monitor small quantities of drugs and vitamins. The assay was linear over the concentration range of 0.05-100 mi cro g/mL/sup -I/. In the second procedure, we attempted to separate and quantitate ascorbic acid from fruit juices as well as from human plasma by RP-HPLC with UV detection. This has been possible because of the diversity of columns and conditions of analysis available. Chromatographic separation was successfully achieved on a pre-packed Kromasil 100, C/sub 18/ (5 macro m 25 x 0.46) column using acetonitrile water (60:40; v/v) as mobile phase at a flow rate of 0.75 mL/sup -min/ and effluent monitored at 265 nm. The assay was also linear over the concentration range of 0.05-100 micro g/mL/sub -1/, with recovery ranging from 99.0-100.0 % and intra and inter day CV <3 % when applied to the analysis of ascorbic acid from fruit juice available in Pakistan at the time of study Grape fruit, malta, mosami, sweetlemon, fruiter, lemon, lime, custard apple, orange, lemon, guava and papaya juice were found to be very rich in as ascorbic acid, while chikoo, pear, apricot, peach, carrot and some other fruits were found to be poor sources of ascorbic acid. (author)

  11. Design and fabrication of a miniaturization micro volume auto titrator coupled with electrochemical end-point detector for the determination of acidity of some fruit juice

    Prinya Masawat

    2008-06-01

    Full Text Available A miniaturization micro volume auto titrator coupled with electrochemical end-point detector was designed and fabricated for the determination of acidity of some Thai citrus fruit juices collected in the northern area of Thailand. The method was based on on-line potentiometric titration of the acid contents with sodium hydroxide. Conditions such as volume of fruit juice sample, volume and concentration of potassium chloride used as supporting electrolyte and flow rate of titrant were optimized by using univariate optimization. A sample throughput of 83 samples h-1 at 0.28 mL/min was achieved with satisfactory results. The results obtained by the proposed method agreed with those obtained by using the standard classical titration method.

  12. Chemical and physicochemical characteristics changes during passion fruit juice processing

    Aline Gurgel Fernandes

    2011-09-01

    Full Text Available Passion fruit is widely consumed due to its pleasant flavour and aroma acidity, and it is considered very important a source of minerals and vitamins. It is used in many products such as ice-cream, mousses and, especially, juices. However, the processing of passion fruit juice may modify the composition and biodisponibility of the bioactive compounds. Investigations of the effects of processing on nutritional components in tropical juices are scarce. Frequently, only losses of vitamin C are evaluated. The objective of this paper is to investigate how some operations of passion fruit juice processing (formulation/homogeneization/thermal treatment affect this product's chemical and physicochemical characteristics. The results showed that the chemical and physicochemical characteristics are little affected by the processing although a reduction in vitamin C contents and anthocyanin, large quantities of carotenoids was verified even after the pasteurization stage.

  13. No difference in fecal levels of bacteria or short chain fatty acids in humans, when consuming fruit juice beverages containing fruit fiber, fruit polyphenols, and their combination.

    Wallace, Alison J; Eady, Sarah L; Hunter, Denise C; Skinner, Margot A; Huffman, Lee; Ansell, Juliet; Blatchford, Paul; Wohlers, Mark; Herath, Thanuja D; Hedderley, Duncan; Rosendale, Douglas; Stoklosinski, Halina; McGhie, Tony; Sun-Waterhouse, Dongxiao; Redman, Claire

    2015-01-01

    This study examined the effect of a Boysenberry beverage (750 mg polyphenols), an apple fiber beverage (7.5 g dietary fiber), and a Boysenberry plus apple fiber beverage (750 mg polyphenols plus 7.5 g dietary fiber) on gut health. Twenty-five individuals completed the study. The study was a placebo-controlled crossover study, where every individual consumed 1 of the 4 treatments in turn. Each treatment phase was 4-week long and was followed by a 2-week washout period. The trial beverages were 350 g taken in 2 doses every day (ie, 175 mL taken twice daily). The hypothesis for the study was that the combination of polyphenols and fiber would have a greater benefit on gut health than the placebo product or the fiber or polyphenols on their own. There were no differences in fecal levels of total bacteria, Bacteroides-Prevotella-Porphyromonas group, Bifidobacteriumspecies, Clostridium perfringens, or Lactobacillus species among any of the treatment groups. Fecal short chain fatty acid concentrations did not vary among treatment groups, although prostaglandin E2 concentrations were higher after consumption of the Boysenberry juice beverage. No significant differences were found in quantitative measures of gut health between the Boysenberry juice beverage, the apple fiber beverage, the Boysenberry juice plus apple fiber beverage, and the placebo beverage. PMID:25530011

  14. Spoilage of fruit juices by filamentous fungi

    Contamination of molds in fruit juices has risen in recent years. Even though there are many critical control points in the processing protocols that are noted and maintained, there remains a problem with dairy and juices packed in paperboard cartons. This talk discusses the work involved in the dis...

  15. Deconstructing a fruit serving: comparing the antioxidant density of select whole fruit and 100% fruit juices.

    Crowe, Kristi Michele; Murray, Elizabeth

    2013-10-01

    Research suggests phytonutrients, specifically phenolic compounds, within fruit may be responsible for the putatively positive antioxidant benefits derived from fruit. Given the prominence of fruit juice in the American diet, the purpose of this research was to assess the antioxidant density of fresh fruit and 100% fruit juice for five commonly consumed fruits and juices and to compare the adequacy of 100% juice as a dietary equivalent to whole fruit in providing beneficial antioxidants. Antioxidant density was measured using an oxygen radical absorbance capacity method on six samples assayed in triplicate for each fruit (grape, apple, orange, grapefruit, pineapple), name-brand 100% juice, and store-brand 100% juice. One-way analysis of variance and Tukey's honestly significant difference or Student t test were used to assess significance (Papple, orange, and grapefruit was 23% to 54% higher than the mean antioxidant density of name-brand and store-brand juices for each fruit; however, only apple and grapefruit exhibited significantly greater (Pbrand or store-brand juices. In contrast, the mean antioxidant density of name-brand grape and pineapple juice was higher than fresh grape or pineapple fruit; however, both fresh grapes and commercial grape juice contained significantly more (Pbrand grape juice. Regardless of the convenience of fruit juice, results support the recommendations of the 2010 Dietary Guidelines for Americans for increasing fruit servings in the whole fruit form due to their provision of beneficial antioxidants and fiber with approximately 35% less sugar. PMID:23810279

  16. 27 CFR 24.237 - Spirits added to juice or concentrated fruit juice.

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Spirits added to juice or concentrated fruit juice. 24.237 Section 24.237 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Spirits § 24.237 Spirits added to juice or concentrated fruit juice. Juice...

  17. Flash Profile for rapid descriptive analysis in sensory characterization of passion fruit juice

    Flávia Daiana Montanuci; Diego Rodrigues Marques; Antonio Roberto Giriboni Monteiro

    2015-01-01

    The Flash Profile is a descriptive analysis method derived from Free-Choice Profile, in which each taster chooses and uses his/her own words to evaluate the product while comparing several attributes. Four passion fruit juices were analyzed, two juices were produced with concentrated juice, one with pulp and one with reconstituted juice; all juices had different levels of sugar, some had gum and dyes. This study aimed to evaluate the physicochemical properties (color, titratable acidity and s...

  18. Gastroprotective and Anti-ulcer activity of Aloe vera juice, Papaya fruit juice and Aloe vera and Papaya fruit combined juice in Ethanol induced Ulcerated Rats

    S. Gopinathan

    2013-12-01

    Full Text Available Peptic ulcer is the most prevalent gastrointestinal disease. Even though a wide range of drugs are available for the treatment of peptic ulcer, but many of these do not fulfill all the requirements and have side effects. These factors have attracted researchers to investigate the natural products which have more efficacy, less side effects and less expensive for the treatment of peptic ulcer disease. In the present study the anti ulcer activity of (1 Aloe vera juice, (2 papaya fruit juice (3 Aloe vera and papaya fruit combined juice were investigated in the ethanol induced ulcerated rats. The administration of plant juices decreased the offensive factors like ulcer index and acid secretion and also reduced the amount of protein and carbohydrates in the stomach fluid. Further, plant juices increased the defensive factors like activity of oxidative enzymes such as superoxide dismutase and reduced glutathione. Activities of alkaline phosphatase and lipid peroxide were higher in the diseased condition and same were reduced after the treatment with plant juices. Content of haemoglobin and RBC and WBC counts were brought back to normalcy after the treatment with plant juices. The efficacy of plant juices was comparable with the reference drug- Ranitidine. The results of the present study reveal that the plant juices are having efficiency in the gastroprotective activity. It is recommended that the above said plant juices can be further studied for their anti ulcer efficacy in human subjects.

  19. Use of oleic-acid functionalized nanoparticles for the magnetic solid-phase microextraction of alkylphenols in fruit juices using liquid chromatography-tandem mass spectrometry.

    Viñas, Pilar; Pastor-Belda, Marta; Torres, Aitor; Campillo, Natalia; Hernández-Córdoba, Manuel

    2016-05-01

    Magnetic nanoparticles of cobalt ferrite with oleic acid as the surfactant (CoFe2O4/oleic acid) were used as sorbent material for the determination of alkylphenols in fruit juices. High sensitivity and specificity were achieved by liquid chromatography and detection using both diode-array (DAD) and electrospray-ion trap-tandem mass spectrometry (ESI-IT-MS/MS) in the selected reaction monitoring (SRM) mode of the negative fragment ions for alkylphenols (APs) and in positive mode for ethoxylate APs (APEOs). The optimized conditions for the different variables influencing the magnetic separation procedure were: mass of magnetic nanoparticles, 50mg, juice volume, 10mL diluted to 25mL with water, pH 6, stirring for 10min at room temperature, separation with an external neodymium magnet, desorption with 3mL of methanol and orbital shaking for 5min. The enriched organic phase was evaporated and reconstituted with 100µL acetonitrile before injecting 30µL into a liquid chromatograph with a mobile phase composed of acetonitrile/0.1% (v/v) formic acid under gradient elution. Quantification limits were in the range 3.6 to 125ngmL(-1). The recoveries obtained were in the 91-119% range, with RSDs lower than 14%. The ESI-MS/MS spectra permitted the correct identification of both APs and APEOs in the fruit juice samples. PMID:26946030

  20. Erosive Potential of Cola and Orange Fruit Juice on Tooth Colored Restorative Materials

    Rajavardhan, K; Sankar, AJS; Kumar, MGM; Kumar, KR; Pranitha, K; Kishore, KK

    2014-01-01

    Background: Erosion is a common condition which manifests due to consumption of high caloric and low pH acidic food stuffs such as carbonated drinks and fruit juices which cause irreversible damage to dental hard tissues and early deterioration of the dental restorations. Aim: The main aim of this study is to evaluate and to compare the erosive potential of carbonated drink (cola) and fruit juice (orange fruit juice) by measuring the surface roughness (Ra) values on two commonly used dental r...

  1. Change of juice color during raspberry processing in fruit juice and fruit juice concentrate

    Vukosavljević Predrag; Bukvić Branka; Janković Miodrag; Petrović Tanja; Stevanović Snežana

    2006-01-01

    A change of anthocyanins under different conditions of enzymatic treatments, clarification and concentration was determined. A pectin preparation Klerzyme®120, manufactured by DSM, France, specific for "sour fruits" with pH below 3.2, was used for maceration and depectinization. Experiments were carried out by a laboratory hydraulic press. Raw raspberry juice was clarified either by membranes separation processes or by traditional treatments using gelatin and bentonite. For microfiltration an...

  2. Separation and determination of organic acids and phenolic compounds in fruit juices and drinks by high-performance liquid chromatography.

    Shui, Guanghou; Leong, Lai Peng

    2002-11-15

    A high-performance liquid chromatographic (HPLC) separation method with photo-diode array detection has been developed for the simultaneous determination of organic acids and phenolic compounds in juices and drinks. The chromatographic analysis of organic acids and phenolic compounds was carried out after their elution with sulphuric acid solution (pH 2.5) and methanol from C18 stationary phase. The mobile phase employed was sulphuric acid solution working at a flow-rate of 0.35 ml min(-1) for the whole run, while methanol was linearly increased to 0.45 ml min(-1) from 15 to 75 min followed by a 5-min isocratic elution. Ten organic acid acids were eluted in 30 min and 21 phenolic compounds, which include phenolic acids and flavonoids, were eluted in the following 50 min. Target compounds were detected at 215 nm. The repeatability (n=3) and between day precision of peak area (n=3) were all within 5.0% RSD. The within-day repeatability (n=3) and between-day precision (n=10) of retention times were within 0.3 and 1.6% relative standard deviation (RSD), respectively. The accuracy of the method was confirmed with an average recovery ranging between 85 and 106%. The method was successfully used to measure a variety of organic acids and phenolic compounds in juices and beverages. This method could also be used to evaluate the authenticity, spoilage or micronutrient contents of juices. PMID:12456098

  3. Change of juice color during raspberry processing in fruit juice and fruit juice concentrate

    Vukosavljević Predrag

    2006-01-01

    Full Text Available A change of anthocyanins under different conditions of enzymatic treatments, clarification and concentration was determined. A pectin preparation Klerzyme®120, manufactured by DSM, France, specific for "sour fruits" with pH below 3.2, was used for maceration and depectinization. Experiments were carried out by a laboratory hydraulic press. Raw raspberry juice was clarified either by membranes separation processes or by traditional treatments using gelatin and bentonite. For microfiltration and ultrafiltration processes, membrane cut-off should not be below 30,000 g/mol to prevent any color loss. Experiments with membrane separations processes were carried out with five different membranes. A raw depectinized raspberry juice was clarified by cross-flow microfiltration and ultrafiltration using ceramic tubular membranes and hollow fiber polymeric membranes of a molecular weight cut-off of 300, 50 and 30 kg /mol or with a mean pore size of 0.2 urn in the case of microfiltration. Fruit juice concentrations were carried out by a laboratory equipment for vacuum evaporation. Extraction yield by a laboratory hydraulic press was the same in case of single-stage maceration and two-stage maceration. However, due to a lower viscosity, it was observed that single-stage process provides raspberry juice with more color and high efficiency of extraction. It was noticed that thermal breaks of raspberry pulp provide juice containing more total anthocyanins. The clarification using gelatin and bentonite removed about 50% total anthocyanins, while a clarification by a cross-flow ultrafiltration using Carbosep M9, M8 and M7 membranes achieved the highest level of color loss. Total color loss after concentration was 70%. The best results in color protection were observed by a microfiltration through Kerasep membrane, due to its relatively large pores (0.2μm. .

  4. Determination of ascorbic acid in pharmaceutical preparation and fruit juice using modified carbon paste electrode

    Simona Žabčíková; Dai Long Vu; Libor Červenka; Vojtěch Tambor; Martina Vašatová

    2016-01-01

    Acrobic acid is key substance in the human metabolism and the rapid and accurate determination in food is of a great interest. Ascorbic acid is an electroactive compound, however poorly responded on the bare carbon paste electrodes. In this paper, brilliant cresyl blue and multi-walled carbon nanotubes were used for the modification of carbon paste electrode. Brilliant cresyl blue acts as a mediator improving the transition of electrons, whereas multiwalled carbon nanotubes increased the surf...

  5. Effects of Aronia melanocarpa Fruit Juice on Isolated Rat Hepatocytes

    Magdalena Kondeva-Burdina; Stefka Valcheva-Kuzmanova; Tsvetelina Markova; Mitka Mitcheva; Anna Belcheva

    2015-01-01

    Background: Aronia melanocarpa (Michx.) Elliot fruits are very rich in polyphenols – procyanidins, flavonoids, and phenolic acids. Objective: On rat hepatocytes, isolated by two-stepped collagenase perfusion, we investigated the effect of A. melanocarpa fruit juice (AMFJ) in two models of liver toxicity caused by (i) metabolic bioactivation of carbon tetrachloride (CCl4), and (ii) tert-butyl hydroperoxide (t-BuOOH)-induced oxidative stress. Materials and Methods: Isolated rat hepatocytes are ...

  6. A STUDY OF MICROBES IN FRUIT JUICES, KIMS-AMALAPURAM

    Nagaraja,; Nageswara Rao

    2015-01-01

    INTRODUCTION Fruit and sugarcane juices are nutritious drinks with great taste and health benefits. Food borne illnesses associated with consumption of Fruit and sugarcane juices at several places in India and elsewhere. Fruit juices were served with added ice pieces. Hygienic standards are not maintained while transporting from the field to the place of extraction and preparation. Hence a rapid review of the fruit juices from street vendors has been undertaken along with suga...

  7. 21 CFR 146.148 - Reduced acid frozen concentrated orange juice.

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Reduced acid frozen concentrated orange juice. 146... Canned Fruit Juices and Beverages § 146.148 Reduced acid frozen concentrated orange juice. (a) Reduced acid frozen concentrated orange juice is the food that complies with the requirements for...

  8. The Study on the Change of Ascorbic Acid in the Fruit Juice of Phyllanthus emblica L. During Stored%余甘果汁贮藏中Vc含量变化的分析

    甘瑾; 唐莉英; 赵苹

    2001-01-01

    实验测定了在不同条件下贮藏6个月的余甘果汁中Vc的含量,以掌握余甘果汁在贮藏期间的变化规律,实验结果表明,余甘果汁在贮藏期内,Vc含量随贮藏时间的延长而逐渐减少,其中大量接触空气是Vc减少的主要原因。另外,蔗糖加入余甘果汁,对Vc也有较好的保护作用。%The paper describs the chang law of ascorbic acid in fruit juice of Phyllanthus emblica L. The experiment method is that the fruit juice was stored in different conditions, and regularly determined the content of ascorbic acid. After six months, the result of the experiment indicated that the content of ascorbic acid in the fruit juice of Phyllanthus emblica L. was gradually decreased as time went on, and the reductive amount of ascorbic acid in fruit juice in sealed container was less than that in wide open container. In addition, the sugar which was added into the fruit juice could protect the ascorbic acid from damage.

  9. Inhibitory effects of fruit juices on CYP3A activity.

    Kim, Hyunmi; Yoon, Yune-Jung; Shon, Ji-Hong; Cha, In-June; Shin, Jae-Gook; Liu, Kwang-Hyeon

    2006-04-01

    There have been very limited reports on the effects of commercial fruit juices on human CYP3A activity. Therefore, the inhibitory effects of readily available commercial fruit juices on midazolam 1'-hydroxylase activity, a marker of CYP3A, were evaluated in pooled human liver microsomes. The fruit juices investigated were black raspberry, black mulberry, plum, and wild grape. White grapefruit, pomegranate, and orange juice were used as positive and negative controls. The black mulberry juice showed the most potent inhibition of CYP3A except for grapefruit juice. The inhibition depended on the amount of a fruit juice added to the incubation mixture. The inhibitory potential of human CYP3A was in the order: grapefruit > black mulberry > wild grape > pomegranate > black raspberry. The IC(50) values of all fruit juices tested were reduced after preincubation with microsomes in the presence of the NADPH-generating system, suggesting that a mechanism-based inhibitory component was present in these fruit juices, as in the case of grapefruit. The results suggest that, like grapefruit juice, commercial fruit juices also have the potential to inhibit CYP3A-catalzyed midazolam 1'-hydroxylation. Therefore, in vivo studies investigating the interactions between fruit juices such as black mulberry and wild grape and CYP3A substrates are necessary to determine whether inhibition of CYP3A activity by fruit juices is clinically relevant. PMID:16415112

  10. Qualitative Microbiological Risk Assessment of Unpasteurized Fruit Juice and Cider

    Mihajlovic, Biljana; Dixon, Brent; Couture, Hélène; Farber, Jeff

    2013-01-01

    Until recent decades, unpasteurized fruit juice and cider have been considered non-hazardous with respect to microbiological pathogens due to their acidic nature. However, in light of the many global foodborne illness outbreaks associated with these products, it is apparent that certain bacterial, viral and parasitic pathogens can survive these acidic conditions and remain infectious. Specifically, outbreaks of human illness have been attributed to infection with Escherichia coli O157:H7, Sal...

  11. Validated Method for the Characterization and Quantification of Extractable and Nonextractable Ellagitannins after Acid Hydrolysis in Pomegranate Fruits, Juices, and Extracts.

    García-Villalba, Rocío; Espín, Juan Carlos; Aaby, Kjersti; Alasalvar, Cesarettin; Heinonen, Marina; Jacobs, Griet; Voorspoels, Stefan; Koivumäki, Tuuli; Kroon, Paul A; Pelvan, Ebru; Saha, Shikha; Tomás-Barberán, Francisco A

    2015-07-29

    Pomegranates are one of the main highly valuable sources of ellagitannins. Despite the potential health benefits of these compounds, reliable data on their content in pomegranates and derived extracts and food products is lacking, as it is usually underestimated due to their complexity, diversity, and lack of commercially available standards. This study describes a new method for the analysis of the extractable and nonextractable ellagitannins based on the quantification of the acid hydrolysis products that include ellagic acid, gallic acid, sanguisorbic acid dilactone, valoneic acid dilactone, and gallagic acid dilactone in pomegranate samples. The study also shows the occurrence of ellagitannin C-glycosides in pomegranates. The method was optimized using a pomegranate peel extract. To quantify nonextractable ellagitannins, freeze-dried pomegranate fruit samples were directly hydrolyzed with 4 M HCl in water at 90 °C for 24 h followed by extraction of the pellet with dimethyl sulfoxide/methanol (50:50, v/v). The method was validated and reproducibility was assessed by means of an interlaboratory trial, showing high reproducibility across six laboratories with relative standard deviations below 15%. Their applicability was demonstrated in several pomegranate extracts, different parts of pomegranate fruit (husk, peels, and mesocarp), and commercial juices. A large variability has been found in the ellagitannin content (150-750 mg of hydrolysis products/g) and type (gallagic acid/ellagic acid ratios between 4 and 0.15) of the 11 pomegranate extracts studied. PMID:26158321

  12. Flash Profile for rapid descriptive analysis in sensory characterization of passion fruit juice

    Flávia Daiana Montanuci

    2015-07-01

    Full Text Available The Flash Profile is a descriptive analysis method derived from Free-Choice Profile, in which each taster chooses and uses his/her own words to evaluate the product while comparing several attributes. Four passion fruit juices were analyzed, two juices were produced with concentrated juice, one with pulp and one with reconstituted juice; all juices had different levels of sugar, some had gum and dyes. This study aimed to evaluate the physicochemical properties (color, titratable acidity and solid content as well as sensory analysis like Flash profile and affective test. In physicochemical characterization and in Flash Profile, the juice A (pulp had higher solid content and consistence, the juice B (concentrated juice was the least acidic and presented the lowest value of soluble solids and presented strong aroma and flavor of passion-fruit, the juice C (reconstituted juice was pale yellow and showed artificial flavor and the juice D (concentrated juice was the most acidic, consistent with the natural flavor. In the acceptance test, all the juices scored 5-6, indicating that panelists tasters neither liked nor disliked. Flash Profile proved to be an easy and rapid technique showing a good correlation between panelists and the attributes and confirmed the results of physicochemical characterization.

  13. Effects of Enzymatic Treatment on Physicochemical Properties of Sugar Palm Fruit Juice

    Arsad P

    2015-01-01

    Full Text Available The interest in fruit and vegetable juices production has increased significantly all over the world due to their benefit value, quality of production and increasing of consumer awareness and preference for healthy food. The production of sugar palm (Arenga pinnata fruit juice with exotic characteristics has the potential to be explored based on the new technologies and methods in juices industry. In beverage industry, enzyme is an essential tool for quality improvement and cost saving by increasing the yield of the fruit juice. The purpose of this study is to determine the effects of different enzymatic treatment on sugar palm fruit juice processing. Sugar palm fruit purees were treated individually and in combination using two types of commercial enzymes: Novozymes Cellulase and Pectinex Ultra SP-L at a concentration of 0.05% (w/w and incubated at 45°C for 60 min. The results showed that there are significant (p<0.05 reduction on proximate content such as crude fibre, crude protein and carbohydrate for the enzymes treated juices as compared to the untreated juice. The enzyme treatment also significantly (p<0.05 reduced the juice viscosity and ascorbic acid content, promoted juice clarification and increased L value, yield, TSS and sugar content. In conclusion, the quality of sugar palm fruit juice can be improved by using the combination treatment of pectinase and cellulase enzymes.

  14. International Project on the Irradiation of Fruit and Fruit Juices

    To extend the application of irradiation to food preservation in a more general way, and to obtain the best conditions for this new technique, more fundamental research is needed. The main problem is to reduce the dose as much as possible. Reducing to the minimum the degradation due to radiation of the constituents of food assures organoleptic quality and wholesomeness and renders the product economic. Fruit juice was selected as a model substance for fundamental studies for the following reasons: (a) The components are representative for most foods; (b) The components can be easily separated; (c) The microorganism spoiling the fruit juice is mainly yeast, on which extended research work has been done; and (d) The item has economic value. The programme includes the following lines of research; Fundamental research. This has dealt mainly with the radiosensitization of microorganisms, that is, yeast in the case of fruit juice and, to a certain extent, mould. Technological studies. Based on the results of the basic research, studies on technological feasibility have been undertaken, including organoleptic and microbiological analysis of volatile and non-volatile substances. The results on apple juice are promising. Wholesomeness tests. Animal feeding studies on rats, mice and pigs started with tests of the amount of apples and apple juice which can be tolerated by the animals. Tissue cultures have been cultivated for the biological screening of degradation products. Irradiation facility. An irradiation plant of a new design for about 30 to 40 000 Ci and 10 000 Ci 60Co is under construction. (author)

  15. Prevalence of Candida species in fresh fruit juices.

    Uhitil, Suncica; Hadina, Suzana; Granić, Kornelija; Jaksić, Slavica

    2009-12-01

    Fruit juices are popular soft drinks with an important role in human nutrition. Fruit juices are often infested by yeast species that can survive different storage conditions. The aim of this study was to determine the degree of yeast contamination of freshly squeezed juices in three large supermarkets in Zagreb, Croatia. The analysis included 84 juice samples obtained from freshly squeezed orange, lemon, grapefruit, and apples. Their acidity varied between pH 2.1 and pH 4.9. Juice samples were plated directly on Sabouraud 4 % glucose Agar (Merck, 1.05438) and processed according to standardised methods (HRN ISO 7954:2002). Yeasts were isolated in all 84 samples and ranged between 0.005 x 103 and 23 x 103 colony forming units per mL (CFU mL-1). The most common yeasts identified using the API 20C AUX yeast kit included Candida guillermondii, C. krusei, C. famata, C. spherica, C. colliculosa, C. albicans, Trichosporon mucoides, Kloeckera spp. and yeast-like fungus Cryptococcus neoformans. C. guillermondii prevailed in 55.95 % of all samples. PMID:20061245

  16. Kids' Fruit Drinks, Juices Contain Day's Worth of Sugar

    ... Kids' Fruit Drinks, Juices Contain Day's Worth of Sugar Study was conducted in Britain, but experts say ... juices give kids a full day's worth of sugar in a single serving, a new British study ...

  17. A STUDY OF MICROBES IN FRUIT JUICES, KIMS-AMALAPURAM

    Nagaraja

    2015-12-01

    Full Text Available INTRODUCTION Fruit and sugarcane juices are nutritious drinks with great taste and health benefits. Food borne illnesses associated with consumption of Fruit and sugarcane juices at several places in India and elsewhere. Fruit juices were served with added ice pieces. Hygienic standards are not maintained while transporting from the field to the place of extraction and preparation. Hence a rapid review of the fruit juices from street vendors has been undertaken along with sugarcane juice. Raw sugarcane juice is a refreshing juice in many parts of Andhra Pradesh. The present study is to assess the prevalence of different organisms from different fruit juices collected from street vendors. METHODS Fruit juices are collected namely sugarcane, sweet lemon, orange, grape apple, pineapple pomegranate. A total 100 samples of fruit juices were collected from road side from different vendors. 150 ml of each variety of fruit juices were collected from different vendors in screw capped bottles and subjected to microbial analysis, processed with in 30mts in the department of microbiology at KIMS by standard methods. RESULTS The analysed samples of fruit juices are found to be contaminated with different bacteria, Escherichia coli 30% Klebsiella pneumoniae 10% Staphylococcus aureus 20% Enterococcus faecalis 04% Pseudomonas aeruginosa 10% ASB 04% (aerobic spore bearers Micrococci 02% Proteus 20% Salmonella. Shigella and Vibrios were not isolated. CONCLUSION It is high time that street vendors should have health education by volunteers, health workers from PHC (primary health centers and people well versed with community medicine practice for implementation of standard hygienic protocols may reduce contamination of fruit and sugarcane juices The concerned health authorities need to ensure and insist to follow the protocols by the vendors and license holders to the vendors.

  18. Physicochemical stability of natural or pre-sweetened frozen passion fruit juice

    Andrea Mara Righetto; Adelaide Beleia; Sandra Helena P. Ferreira

    1999-01-01

    Passion fruit juice, pure and sucrose sweetened (1:1, w:v), was frozen and stored for 8 months in freezers. The effect of storage time and sucrose addition on physicochemical properties of the juices was evaluated, in the fresh juice, and then every two months in the stored samples. Concentration of soluble solids, organic acids, total and reducing sugars and ascorbic acid, as well as pH were not affected by storage time. Initially sucrose addition modified the juice color, but not during sto...

  19. Deuterium/hydrogen natural isotopic abundance in fruit juices

    Stable isotopic analyses of various elements such as carbon, hydrogen and oxygen are currently applied for the authentification of naturalness of fruit juices. Deuterium is particularly of interest because of the wide variation of its abundance. Due to evaporation-transpiration the deuterium content of the water in fruit juices is enriched compared to local ground water. In the case of our investigation on apple, another fractionation, originating in technological process, was observed. The concentrated juice water is enriched by 6o/oo as compared to natural fruit juice water. (authors)

  20. Native protein recovery from potato fruit juice by ultrafiltration

    Zwijnenberg, Harmen J.; Kemperman, Antoine J.B.; Boerrigter, Marcel E.; Lotz, Martin; Dijksterhuis, Jan F.; Poulsen, Poul Emil; Koops, Geert-Henk

    2002-01-01

    Potato fruit juice, i.e. the stream resulting after the extraction of the starch from the potato, contains up to 2.5% [w/w] of proteins that are potentially valuable for the food market. However, today the recovery of protein from the potato fruit juice with reverse osmosis membranes results in a pr

  1. Recovery of volatile fruit juice aroma compounds by membrane technology

    Bagger-Jørgensen, Rico; Meyer, Anne S.; Pinelo, Manuel; Varming, Camilla; Jonsson, Gunnar Eigil

    2011-01-01

    The influence of temperature (10–45°C), feed flow rate (300–500L/h) and sweeping gas flow rate (1.2–2m3/h) on the recovery of berry fruit juice aroma compounds by sweeping gas membrane distillation (SGMD) was examined on an aroma model solution and on black currant juice in a lab scale membrane...... and deserve further consideration as alternative techniques for gentle aroma stripping in industrial fruit juice processing....

  2. Habitual intake of fruit juice predicts central blood pressure.

    Pase, Matthew P; Grima, Natalie; Cockerell, Robyn; Pipingas, Andrew

    2015-01-01

    Despite a common perception that fruit juice is healthy, fruit juice contains high amounts of naturally occurring sugar without the fibre content of the whole fruit. Frequent fruit juice consumption may therefore contribute to excessive sugar consumption typical of the Western society. Although excess sugar intake is associated with high blood pressure (BP), the association between habitual fruit juice consumption and BP is unclear. The present study investigated the association of fruit juice consumption with brachial and central (aortic) BP in 160 community dwelling adults. Habitual fruit juice consumption was measured using a 12 month dietary recall questionnaire. On the same day, brachial BP was measured and central (aortic) BP was estimated through radial artery applanation. Frequency of fruit juice consumption was classified as rare, occasional or daily. Those who consumed fruit juice daily, versus rarely or occasionally, had significantly higher central systolic BP (F (2, 134) = 6.09, p <0.01), central pulse pressure (F (2, 134) = 4.16, p <0.05), central augmentation pressure (F (2, 134) = 5.98, p <0.01) and central augmentation index (F (2, 134) = 3.29, p <0.05) as well as lower pulse pressure amplification (F (2, 134) = 4.36, p <0.05). There were no differences in brachial BP. Central systolic BP was 3-4 mmHg higher for those who consumed fruit juice daily rather than rarely or occasionally. In conclusion, more frequent fruit juice consumption was associated with higher central BPs. PMID:25278432

  3. Association of raw fruit and fruit juice consumption with blood pressure: the INTERMAP Study1234

    Oude Griep, Linda M.; Stamler, Jeremiah; Chan, Queenie; Van Horn, Linda; Steffen, Lyn M; Miura, Katsuyuki; Ueshima, Hirotsugu; Okuda, Nagako; Zhao, Liancheng; Daviglus, Martha L; Elliott, Paul

    2013-01-01

    Background: Epidemiologic evidence suggests that fruit consumption may lower the risk of cardiovascular diseases through blood pressure (BP)–lowering effects; little is known on the independent effect of raw fruit and fruit juice on BP.

  4. Chemical analysis of cool drinks and pure fruit juices--some clinical implications.

    van der Horst, G; Wesso, I; Burger, A P; Dietrich, D L; Grobler, S R

    1984-11-17

    The pH of cool drinks and fruit juices is very low and ranges from 2,4 (Pepsi Cola) to 3,7 (fresh orange juice). The osmotic concentration of most cool drinks and fruit juices is considerably higher than that of blood and, with the exception of Isotonic Game, ranges from 430 mOsm/kg (Coca Cola) to 1 297 mOsm/kg (Liquifruit Grape). Glucose, fructose and sucrose contribute from 72% to 98% of the osmotically active particles in cool drinks and fruit juices and their high carbohydrate content causes concern about substrates for oral bacteria to produce acid as well as daily energy intake. The sodium (Na), potassium (K), calcium (Ca) and phosphorus (P) content of cool drinks is low although K and P may contribute significantly to dietary intake when most fruit juices are consumed. K is virtually absent in Coca Cola and its use in replacing lost minerals, e.g. in infantile gastro-enteritis, is disputed. The relatively high levels of K and P in fruit juices could be harmful to patients suffering from chronic uraemia. The selected cool drinks and fruit juices analysed contain very little Na and should not pose problems to hypertensive patients. PMID:6495127

  5. Squeezing fact from fiction about 100% fruit juice.

    Clemens, Roger; Drewnowski, Adam; Ferruzzi, Mario G; Toner, Cheryl D; Welland, Diane

    2015-03-01

    Total fruit intake in the United States is ~1 cup equivalent per day, or one-half of the 2010 Dietary Guidelines for Americans recommendation for adults. Two-thirds of the fruit consumed is whole fruit and one-third is 100% juice. The nutritional value of whole fruit, with the exception of fiber and vitamin C, may be retained with appropriate juice production methods and storage conditions. One-hundred percent fruit juice consumption is associated with a number of health benefits, such as improved cardiovascular health and decreased obesity, although some of these and other potential benefits are controversial. Comprehensive analyses of the evidence by the Academy of Nutrition and Dietetics in 2014, the US Dietary Guidelines Advisory Committee in 2010, and the Australian Dietary Guidelines of 2013 concluded that 100% fruit juice is not related to adiposity in children when consumed in appropriate amounts for age and energy needs. However, some reports suggest the consumption of fruit juice contributes to unhealthful outcomes, particularly among children. A dietary modeling study on the best ways to meet the fruit intake shortfall showed that a combination of whole fruit and 100% juice improved dietary density of potassium and vitamin C without significantly increasing total calories. Notably, 100% juice intake was capped at amounts consistent with the 2001 American Pediatric Association guidance. The preponderance of evidence supports the position that 100% fruit juice delivers essential nutrients and phytonutrients, provides year-round access to a variety of fruits, and is a cost-effective way to help people meet fruit recommendations. PMID:25770266

  6. Colour Design for Carton-Packed Fruit Juice Packages

    Wei, Shuo-Ting; Ou, Li-Chen; Luo, M. Ronnier

    2009-01-01

    The present research studies the relationships between observers’ expectations for 7 fruit juice packages and the colour design of the package. To do this, a two-stage experiment was conducted. At the first stage, we studied perceived colours for the fruit images shown on each package. At the second stage, fruit juice packages with 20 package colours were rated using 5 bipolar scales: colour harmony, preference, freshness, naturalness and product quality. The experimental results show that th...

  7. Squeezing Fact from Fiction about 100% Fruit Juice123

    Clemens, Roger; Drewnowski, Adam; Ferruzzi, Mario G; Toner, Cheryl D; Welland, Diane

    2015-01-01

    Total fruit intake in the United States is ~1 cup equivalent per day, or one-half of the 2010 Dietary Guidelines for Americans recommendation for adults. Two-thirds of the fruit consumed is whole fruit and one-third is 100% juice. The nutritional value of whole fruit, with the exception of fiber and vitamin C, may be retained with appropriate juice production methods and storage conditions. One-hundred percent fruit juice consumption is associated with a number of health benefits, such as improved cardiovascular health and decreased obesity, although some of these and other potential benefits are controversial. Comprehensive analyses of the evidence by the Academy of Nutrition and Dietetics in 2014, the US Dietary Guidelines Advisory Committee in 2010, and the Australian Dietary Guidelines of 2013 concluded that 100% fruit juice is not related to adiposity in children when consumed in appropriate amounts for age and energy needs. However, some reports suggest the consumption of fruit juice contributes to unhealthful outcomes, particularly among children. A dietary modeling study on the best ways to meet the fruit intake shortfall showed that a combination of whole fruit and 100% juice improved dietary density of potassium and vitamin C without significantly increasing total calories. Notably, 100% juice intake was capped at amounts consistent with the 2001 American Pediatric Association guidance. The preponderance of evidence supports the position that 100% fruit juice delivers essential nutrients and phytonutrients, provides year-round access to a variety of fruits, and is a cost-effective way to help people meet fruit recommendations. PMID:25770266

  8. Heat treatment and gamma radiation effects on the physical-chemical, microbiological and sensory stability of pure sugarcane juice or added with fruit juices, stored under refrigeration

    Sugarcane juice is a taste drink, energetic, no alcoholic that conserves all the nutrients in cane sugar. It was very appreciated by the Brazilian population and its production has been shown to be a highly lucrative business. This research had the following objectives: evaluate the acceptance of the consuming market and the stability of pure sugarcane juice or added with natural fruit juices, submitted of heat treatment (70 deg C/ 25 min) and/ or gamma radiation (2,5 kGy) and stored in high density polyethylene bottles, under refrigeration (5 +- 1 deg C). Sugarcane juice market test was evaluated through the application of 350 questionnaires on six Sao Paulo cities. Sugarcane juice stability was evaluated through microbiological (psychotropic count, lactic bacteria and yeasts and molds count), physical-chemical (pH, color, titratable acidity, soluble solids, ratio and polyphenoloxidase activity) and sensory (hedonic test) parameters. Centesimal composition was determined analyzing: humidity, caloric value, total carbohydrates, total and reducing sugars, lipids, proteins, ascorbic acid, ash and minerals. Sugarcane juice shelf life period was determinate ever 7 days over a period of 42 days stored under refrigeration. The data were submitted to the variance analysis and compared by Tukey's test (p<0,05). Among the 350 interviewed people, more of the half one is interested about its habitual food safe and care about street foods. Sandwiches had been cited foods as routinely consumed, followed for the sugarcane juice and 'pastel'. Among the interviewed ones, 80% had mentioned to appreciate sugarcane juice. It had not correlation between age and school age and the preference for the consumption form was with lemon juice addition. About 55% of the interviewed ones had mentioned that would more frequently consume sugarcane juice processed and packed. Sugarcane juice processing did not modify the flavor and taste of the drink. It was concluded from the sensory analyses

  9. PRECLINICAL EVALUATION OF ANTIDIABETIC ACTIVITY OF NONI FRUIT JUICE

    Puranik DS, Mohammed Faraz*, Nagaraju B, Patan Fayaz, Nazeer Ahmed, Purohit Shanthraj, Ali Bolouri

    2013-02-01

    Full Text Available Diabetes mellitus (DM currently is a major health problem for the people of the world and it is chronic metabolic disorder/ syndrome and the patients with DM experiences significant morbidity and mortality from micro vascular (Retinopathy, neuropathy, nephropathy and macro vascular complications (Heart attack, stroke and peripheral vascular diseases. Because of frustration with conventional medicine and the desire to search for all possible resources to improve the chronic condition, patients with Diabetes mellitus generally adopts Complementary and Alternative Medicine (CAM to assist them in coping with and controlling the disease. Noni (Morinda citrifolia L. is used in Indian system of medicine for the treatment of variety of diseases and enriched with flavonoids, anthraquinone, glycoside and safe herbal drugs. Morinda citrifolia fruit juice has dose dependent activity and it was significant (pMorinda citrifolia fruit juice has not altered the dexamethasone induced catabolic effect. Morinda citrifolia fruit juice at high dose (3.6ml/Kg, p.o., twice a day was found to be better than rosiglitazone. But at high dose Morinda citrifolia fruit juice has caused liver damage (micro vesicular steatosis in rats. Morinda citrifolia fruit juice has shown hypoglycemic effect in normal rats. The above results indicate that the fruit juice is usefull in insulin resistance conditions. It was found that Morinda citrifolia fruit juice possesses hypoglycemic activity and can be used in diabetes.

  10. Influence of acid tolerance responses on survival, growth, and thermal cross-protection of Escherichia coli O157:H7 in acidified media and fruit juices.

    Ryu, J H; Beuchat, L R

    1998-12-22

    A study was done to determine survival and growth characteristics of acid-adapted, acid-shocked, and control cells of Escherichia coli O157:H7 inoculated into tryptic soy broth (TSB) acidified with organic acids and three commercial brands of apple cider and orange juice. The three types of cells behaved similarly in TSB acidified with acetic acid; however, in TSB (pH 3.9) acidified with lactic acid, acid-adapted cells were more tolerant than acid-shocked cells which, in turn, were more tolerant than control cells. The ability of the three types of cells to grow after inoculation into acidified TSB, then plated on tryptic soy agar containing sodium chloride was determined. Tolerance of acid-adapted cells and, less markedly, acid-shocked cells to sodium chloride was diminished, compared to control cells. The pathogen showed extraordinary tolerance to the low pH of apple cider and orange juice held at 5 or 25 degrees C for up to 42 days. Growth occurred in one brand of apple cider (pH 3.98) incubated at 25 degrees C. Regardless of test parameters, there was no indication that cell types differed in tolerance to the acidic environment in apple cider or orange juice. Survival of control, acid-adapted, and acid-shocked cells heated in apple cider and orange juice was studied. Within each apple cider or orange juice, D(52 degrees C)-values of acid-adapted cells were considerably higher than those of acid-shocked or control cells, which indicates that heat tolerance can be substantially enhanced by acid adaptation compared to acid shock. PMID:9926995

  11. Socioeconomic gradient in consumption of whole fruit and 100% fruit juice among US children and adults

    Drewnowski, Adam; Rehm, Colin D.

    2015-01-01

    Background The consumption of fruit is generally associated with better health, but also higher socioeconomic status (SES). Most previous studies evaluating consumption of fruits have not separated 100% fruit juice and whole fruit, which may conceal interesting patterns in consumption. Objective To estimate demographic and socioeconomic correlates of whole fruit versus 100% juice consumption among children and adults in the United States. Design Secondary analyses of two cycles of the nationa...

  12. Effects of extra nitrogenous fertilizer on sugar accumulation in juice sacs of satsuma mandarin fruit

    urea was applied at the root of Citrus unshiu on the 27th of June and the 5th of september (once 0.5 kg urea/fruit tree). Sugar accumulation, contents of ABA and IAA, content of organic acid, distribution of 14C-photosynthates from source leaf in fruit and the activities of sucrose-metabolizing enzymes were investigated in juice sacs of treatment and control satsuma mandarin fruits respectively. The results showed that the treatment of urea reduced partitioning of 14C-photosynthates into juice sacs of satsuma mandarin fruit, decreased the ratio of ABA/IAA, increased the activities of sucrose metabolizing enzymes (especially the activities of enzymes on sucrose cleavage). These factors may finally result in reducing the content of sugar in juice sacs of satsuma mandarin fruit

  13. Identification of gamma-irradiated fruit juices by EPR spectroscopy

    The results of electron paramagnetic resonance (EPR) study on commercially available juices from various fruits and different fruit contents: 25%, 40%, 50%, and 100%, homemade juices, nectars and concentrated fruit syrups, before and after gamma-irradiation are reported. In order to remove water from non- and irradiated samples all juices and nectars were filtered; the solid residue was washed with alcohol and dried at room temperature. Only concentrated fruit syrups were dried for 60 min at 40 °C in a standard laboratory oven. All samples under study show a singlet EPR line with g=2.0025 before irradiation with exception of concentrated fruit syrups, which are EPR silent. Irradiation of juice samples gives rise to complex EPR spectra which gradually transferred to “cellulose-like” EPR spectrum from 25% to 100% fruit content. Concentrated fruit syrups show typical “sugar-like“ spectra due to added saccharides. All EPR spectra are characteristic and can prove radiation treatment. The fading kinetics of radiation-induced EPR signals were studied for a period of 60 days after irradiation. - Highlights: • The EPR analysis of juices, nectars and syrups proves that the sample has been irradiated. • Two sample preparation procedures were used. • The stability of the radiation induced EPR signals was studied over 2 months. • Application of European standards can be extended for irradiated juices and syrups

  14. Possibilities of decontamination of fruit juices containing 134Cs and 137Cs

    The nuclear disaster of Chernobyl resulted in a regional contamination with radioactive cesium for certain fruit varieties in the subsequent harvesting period. The present paper first examines and compares the transfer of cesium from fruit into juice, applying different juice dejuicing techniques. The effect of conventional clarifying agents has been examined with regard to a possible reduction of the Cs-load in usual juice clarification procedures. In fact for the application of bentonite and kaolin a definite decrease of the radioactive cesium content has been found. The application of unconventional technological methods, especially the use of hexacyanoferrate-II ion exchangers, zeolites and strong acidic ion exchangers are tested and discussed as possibilities for further fruit juice decontamination. For that purpose potassium cobalt hexacyanoferrate-II (KKHCF), ammonium ferric hexacyanoferrate-II (AEHCF) as well as zeolites prove to have a high effectivity and good selectivity. The characterisation of the fruit juices is done by accompanied analyses of important fruit juice components. By indicating quality changes an evaluation of the applied procedures and clarifying agents applied is possible. (orig.)

  15. Nutritional value of organic acid lime juice (Citrus latifolia T.), cv. Tahiti

    Carolina Netto Rangel; Lucia Maria Jaeger de Carvalho; Renata Borchetta Fernandes Fonseca; Antonio Gomes Soares; Edgar Oliveira de Jesus

    2011-01-01

    Acid lime can be used as fresh fruit or as juice to increase the flavor of drinks. Therefore, it is necessary to analyze organic acid lime nutritional composition in order to evaluate if there are important differences among those conventionally produced. No significant differences in total titrable acidity, pH, ascorbic acid, sucrose, calcium, and zinc were found between the acid lime juice from organic biodynamic crops and conventional crops. However, the organic biodynamic fruits presented...

  16. EFFECT OF THE ADDITION OF FRUIT JUICES ON GRAPE MUST FOR NATURAL BEVERAGE PRODUCTION

    L. Chiusano

    2015-09-01

    Full Text Available The consumer attention for products with healthy properties is increased in time, and fruit juices, for their ease of consumption, can satisfy this demand providing them bioactive compounds.The grape juice has numerous health benefits demonstrated by several studies such as, among other, the antioxidant activities and the positive functions of their phenolic compounds. This workis aimed at blending grape and others fruits in a new fruit juice made only with natural ingredients of local production. The grape juice (cv Barbera has substituted water and its percentagewas fixed (70%. It was mixed with apple (cv Golden delicious, pear (cv Williams and peach (cv Red Haven juices to obtain 25 different prototypes. In each of these at least two fruit juices werepresent and added in a percentage variable from 0 to 25%, with a step of 5%. The objectives of this study were to check the feasibility of the mixing process and the evaluation of the samplesoverall pleasantness. Other sensory aspects of samples were also evaluated by consumers with a JAR (just-aboutright structured scale. The results didn’t reveal particular technological problems regarding the blending process. The Brix mean value of the samples was about 15.3, with a significant reductioncompared to that of the grape juice (about 19. The pH mean value of the samples (3.44 was significantly higher than that of the grape juice (3.36. The titrable acidity and the antioxidant capacitymean value of the samples was, namely, 6.22 g L-1 and 535.18 mg L-1. The penalty analysis of the liking test pointed out the importance of the persistence in mouth. The overall pleasantnesswas significantly (p≤0,01 positively correlated with the °Brix/acid ratio (r=0.54 and samples with the highest percentage of pear juice were generally preferred.

  17. Ideal sweetness of mixed juices from Amazon fruits

    Daniela De Grandi Castro Freitas; Rafaella de Andrade Mattietto

    2013-01-01

    Ready-to-drink fruit juices represent a large share of the market and are an important target for product development. The mixture of fruits can bring about improvements to nutritional and sensory aspects of these beverages while making used of the wide variety of exotic fruits from the Amazon region. Therefore, it is necessary to select mixed fruits and determine their ideal sweetness according to consumer acceptance. Consumers in the city of Belém (Brazil) evaluated five different concentra...

  18. Feijoa sellowiana Berg fruit juice: anti-inflammatory effect and activity on superoxide anion generation.

    Monforte, Maria T; Fimiani, Vincenzo; Lanuzza, Francesco; Naccari, Clara; Restuccia, Salvatore; Galati, Enza M

    2014-04-01

    Feijoa sellowiana Berg var. coolidge fruit juice was studied in vivo for the anti-inflammatory activity by carrageenin-induced paw edema test and in vitro for the effects on superoxide anion release from neutrophils in human whole blood. The fruit juice was analyzed by the high-performance liquid chromatography method, and quercetin, ellagic acid, catechin, rutin, eriodictyol, gallic acid, pyrocatechol, syringic acid, and eriocitrin were identified. The results showed a significant anti-inflammatory activity of F. sellowiana fruit juice, sustained also by an effective antioxidant activity observed in preliminary studies on 1,1-diphenyl-2-picrylhydrazyl (DPPH) test. In particular, the anti-inflammatory activity edema inhibition is significant since the first hour (44.11%) and persists until the fifth hour (44.12%) of the treatment. The effect on superoxide anion release was studied in human whole blood, in the presence of activators affecting neutrophils by different mechanisms. The juice showed an inhibiting response on neutrophils basal activity in all experimental conditions. In stimulated neutrophils, the higher inhibition of superoxide anion generation was observed at concentration of 10(-4) and 10(-2) mg/mL in whole blood stimulate with phorbol-myristate-13-acetate (PMA; 20% and 40%) and with N-formyl-methionyl-leucyl-phenylalanine (FMLP; 15% and 48%). The significant reduction of edema and the inhibition of O2(-) production, occurring mainly through interaction with protein-kinase C pathway, confirm the anti-inflammatory effect of F. sellowiana fruit juice. PMID:24433073

  19. Fatty acid binding proteins 4 and 5 in overweight prepubertal boys: effect of nutritional counselling and supplementation with an encapsulated fruit and vegetable juice concentrate.

    Canas, Jose A; Damaso, L; Hossain, J; Balagopal, P Babu

    2015-01-01

    Elevated fatty acid binding proteins (FABP) may play a role in obesity and co-morbidities. The role of nutritional interventions in modulating these levels remains unclear. The aim of this post hoc study was to determine the effect of overweight (OW) on FABP4 and FABP5 in boys in relation to indices of adiposity, insulin resistance and inflammation, and to investigate the effects of a 6-month supplementation with an encapsulated fruit and vegetable juice concentrate (FVJC) plus nutritional counselling (NC) on FABP levels. A post hoc analysis of a double-blind, randomised, placebo-controlled study of children recruited from the general paediatric population was performed. A total of thirty age-matched prepubertal boys (nine lean and twenty-one OW; aged 6-10 years) were studied. Patients received NC by a registered dietitian and were randomised to FVJC or placebo capsules for 6 months. FABP4, FABP5, glucose, insulin, homeostasis model assessment-insulin resistance (HOMA-IR), glucose-induced acute insulin response (AIR), lipid-corrected β-carotene (LCβC), adiponectin, leptin, high-sensitivity C-reactive protein (hs-CRP), IL-6 and body composition by dual-energy X-ray absorptiometry were determined before and after the intervention. FABP were higher (P < 0·01) in the OW v. lean boys and correlated directly with HOMA-IR, abdominal fat mass (AFM), hs-CRP, IL-6, and LCβC (P < 0·05 for all). FABP4 was associated with adiponectin and AIR (P < 0·05). FVJC plus NC reduced FABP4, HOMA-IR and AFM (P < 0·05 for all) but not FABP5. OW boys showed elevated FABP4 and FABP5, but only FABP4 was lowered by the FVJC supplement. PMID:26688725

  20. Acute oxalate nephropathy due to ‘Averrhoa bilimbi’ fruit juice ingestion

    Bakul, G.; Unni, V. N.; Seethaleksmy, N. V.; Mathew, A.; Rajesh, R.; Kurien, G.; Rajesh, J.; Jayaraj, P. M.; Kishore, D. S.; Jose, P. P.

    2013-01-01

    Irumban puli (Averrhoa bilimbi) is commonly used as a traditional remedy in the state of Kerala. Freshly made concentrated juice has a very high oxalic acid content and consumption carries a high risk of developing acute renal failure (ARF) by deposition of calcium oxalate crystals in renal tubules. Acute oxalate nephropathy (AON) due to secondary oxalosis after consumption of Irumban puli juice is uncommon. AON due to A. bilimbi has not been reported before. We present a series of ten patients from five hospitals in the State of Kerala who developed ARF after intake of I. puli fruit juice. Seven patients needed hemodialysis whereas the other three improved with conservative management. PMID:23960349

  1. Analyzing Households’ Fruit Juice Consumption and Purchasing Tendency: A Case Study From Isparta

    Gul, Mevlut; Akpinar, Goksel; Dagistan, Erdal; Yilmaz, Hilal; Gulcan, Sinem

    2011-01-01

    The investments of fruit juice industry had been begun in 1969 in Turkey and accelerated since 1983 in modern sense. 37 fruit juice firms are officially registered as trademark. The fruit juice consumption per head was increased in the beginning of 1970s by about 13 fold augmentation, however, this value is still considerably lower than the developed countries. Relatively high fresh fruit consumption is caused lower fruit juice consumption in Turkey. However, an increasing in the domestic dem...

  2. Reducing Childhood Obesity by Eliminating 100% Fruit Juice

    Heyman, Melvin B.

    2012-01-01

    The Healthy Hunger-Free Kids Act of 2010 presents an opportunity to change the nutritional quality of foods served in low-income childcare centers, including Head Start centers. Excessive fruit juice consumption is associated with increased risk for obesity. Moreover, there is recent scientific evidence that sucrose consumption without the corresponding fiber, as is commonly present in fruit juice, is associated with the metabolic syndrome, liver injury, and obesity. Given the increasing risk of obesity among preschool children, we recommend that the US Department of Agriculture’s Child and Adult Food Care Program, which manages the meal patterns in childcare centers such as Head Start, promote the elimination of fruit juice in favor of whole fruit for children. PMID:22813423

  3. Applications of stable Isotope ratios determinations in fruit juice authentication

    Full text: Adulteration of a product consists in making it impure by fraudulent addition of a foreign or inferior substance. The result is either an alteration of the product and of its quality or a falsification. The falsification is a voluntary act with the intention of abuse. The falsification may be more or less sophisticated and its sophistication as well as its costs increases with the improvement of analytical methods. Vacuum concentration with aroma does not affect the chemical composition of fruit juices and therefore the determination of deuterium (D) and oxygen-18 content in waters is the most confident procedure for differentiating between a natural single strength juice and a juice rediluted from a concentrate. This technique is based on the fact that when absorbed by a plant, the rainwater or the irrigation water is fractionated by evapotranspiration, and enriched in the heavy isotopes (deuterium and oxygen-18) with respect to the light isotope (hydrogen and oxygen-16, respectively). It is known that climatic conditions affect the isotope content of rain waters and therefore that of fruit juices waters: the warmer climate, the higher the deuterium and oxygen-18 contents in water. Rainwater and tap water have nearly the same isotopic content and the water of fruit juices derived from concentrate by dilution with tap water has an isotopic content close to that of tap water. This makes it easy to distinguish diluted concentrates from the isotopically more enriched water of authentic single strength juice. In this study, single strength juice, in Romanian fruits, were investigated by mean of stable isotope measurements (oxygen, hydrogen and carbon) in order to offer a discussion basis for the authenticity of some fruit juices currently available on Romanian market. (authors)

  4. Orange proteomic fingerprinting: From fruit to commercial juices.

    Lerma-García, María Jesús; D'Amato, Alfonsina; Simó-Alfonso, Ernesto F; Righetti, Pier Giorgio; Fasoli, Elisa

    2016-04-01

    Combinatorial peptide ligand library technology, coupled to mass spectrometry, has been applied to extensively map the proteome of orange pulp and peel and, via this fingerprinting, to detect its presence in commercial orange juices and drinks. The native and denaturing extraction protocols have captured 1109 orange proteins, as identified by LC-MS/MS. This proteomic map has been searched in an orange concentrate, from a Spanish juice manufacturer, as well as in commercial orange juices and soft drinks. The presence of numerous orange proteins in commercial juices has demonstrated the genuineness of these products, prepared by using orange fruits as original ingredients. However, the low number of identified proteins in sparkling beverages has suggested that they were prepared with scarce amounts of fruit extract, thus imparting lower quality to the final products. These findings not only increase the knowledge of the orange proteome but also present a reliable analytical method to assess quality and genuineness of commercial products. PMID:26593549

  5. Morphological Variations in Mungbean Treated with Irradiated Guayabano Fruit Juice

    Milagros Serrana; Adoracion Arañez

    1993-01-01

    Guayabano fruit juices were exposed to gamma ray doses of 0, 1, 2, 3, and 4 KGy, stored for 0, 4 and 8 days, and used for treatment of Vigna radiate (L.) Wilczek seedlings. The effects on V. radiate were evaluated using the following parameters: root and shoot lengths, % survival, % survivors that .flowered and formed pods, pod yield, pod length and seedset. Except for plant survival and pod length, all the other characters were significantly affected by irradiated juices. Chlorophyll mutants...

  6. Development of an orange juice in-house reference material and its application to guarantee the quality of vitamin C determination in fruits, juices and fruit pulps.

    Valente, A; Sanches-Silva, A; Albuquerque, T G; Costa, H S

    2014-07-01

    Reference materials are useful for the quality control of analytical procedures and to evaluate the performance of laboratories. There are few and expensive certified reference materials commercially available for vitamin C or ascorbic acid analysis in food matrices. In this study, the preparation and the suitability assessment of an orange juice in-house reference material (RM) for vitamin C analysis in fruits, juices and in fruit pulps is described. This RM was used for the development and full validation of an HPLC method. The results showed excellent linearity (r(2)=0.9995), good accuracy (96.6-97.3%) and precision, as relative standard deviation, ranged from 0.70% to 3.67%. The in-house RM was homogenous and stable at storage conditions (-80°C) during 12 months. According to our results, this in-house RM is an excellent tool to use in quality control and method verification purposes for vitamin C analysis of fruits, juices and fruit pulps matrices. Furthermore, a stabilization solution with perchloric and metaphosphoric acids was developed which prevents degradation of ascorbic acid for a period of 12 months at -80°C. PMID:24518317

  7. Morphological Variations in Mungbean Treated with Irradiated Guayabano Fruit Juice

    Milagros Serrana

    1993-12-01

    Full Text Available Guayabano fruit juices were exposed to gamma ray doses of 0, 1, 2, 3, and 4 KGy, stored for 0, 4 and 8 days, and used for treatment of Vigna radiate (L. Wilczek seedlings. The effects on V. radiate were evaluated using the following parameters: root and shoot lengths, % survival, % survivors that .flowered and formed pods, pod yield, pod length and seedset. Except for plant survival and pod length, all the other characters were significantly affected by irradiated juices. Chlorophyll mutants were not produced. Increased frequency of viable leaf variants was observed in the M2 seedlings of plants treated with irradiated juice.

  8. Elaboração de bebida composta por mistura de garapa parcialmente clarificada-estabilizada e sucos de frutas ácidas Elaboration of beverage composed by blends of clarified-stabilized sugar cane and juice's acid fruits

    Patricia Prati

    2005-03-01

    Full Text Available O Brasil é grande produtor e consumidor de sucos de frutas, além de ser o maior produtor mundial de cana-de-açúcar. O caldo de cana, também conhecido popularmente como garapa, é uma bebida de grande aceitação pelo consumidor brasileiro, e nos vendedores ambulantes, normalmente é comercializada em misturas com sucos de frutas ácidas. O trabalho teve como objetivo avaliar físico-química e sensorialmente as misturas de garapa parcialmente clarificada-estabilizada com sucos de limão, abacaxi e maracujá, e posteriormente eleger a bebida preferida do ponto de vista sensorial. Foram realizados Testes Sensoriais de Aceitação e de Intenção de Compra. As outras determinações foram pH, ºBrix, acidez, relação ºBrix/Acidez, teor de ácido ascórbico, cor e turbidez. Os resultados das análises sensoriais indicaram que a mistura preferida foi aquela elaborada com garapa clarificada e 5% de suco de maracujá, seguida da mistura que continha 10% de suco de abacaxi. No entanto, pelo Teste de Intenção de Compra a maioria dos consumidores afirmaram que "possivelmente compraria" todas as misturas avaliadas. Todos os produtos apresentaram boa retenção nos níveis de vitamina C após o tratamento térmico. Microbiologicamente todas as bebidas apresentaram-se adequadas para consumo.Brazil is a great producer and consumer of fruit juices, in addition to being the World's largest producer of sugar cane. Sugar cane juice, popularly known as garapa, is a beverage highly appreciated by the Brazilian population and the street vendors usually sell it in mixtures with acid fruit juices. The objective of this study was the sensory and physical-chemical evaluation of partially clarified-stabilized sugar cane juice in mixtures with lemon, pineapple and passion fruit juices, aimed at choosing the most appreciated beverage from the sensory point of view. The sensory analyses were those of acceptance and intention to buy and the remaining determinations

  9. Electron spin resonance measurement of radical scavenging activity of Aronia melanocarpa fruit juice

    Stefka Valcheva-Kuzmanova; Branka Blagovic; Srecko Valic

    2012-01-01

    Background: The fruits of Aronia melanocarpa (Michx.) Elliot contain large amounts of phenolic substances, mainly procyanidins, anthocyanins and other flavonoids, and phenolic acids. The ability of phenolic substances to act as antioxidants has been well established. Objective: In this study, we investigated the radical scavenging activity of A. melanocarpa fruit juice (AMFJ). Materials and Methods: The method used was electron spin resonance (ESR) spectroscopy. The galvinoxyl free radical wa...

  10. PHYSICO-CHEMICAL ANALYSIS OF FRESH AND FERMENTED FRUIT JUICES PROBIOTICATED WITH LACTOBACILLUS CASEI

    Bathal Vijaya Kumar; Mannepula Sreedharamurthy; Obulam Vijaya Sarathi Reddy

    2013-01-01

    The objective of this study was to find out the suitability of different fruit juices for probiotication by using Lactobacillus casei. Phyto-chemical analysis of different fruit juices (mango, sapota, grape and cantaloupe) were carried out using the standard methods. Carbohydrates, flavoniods, tannins, glycosides were present and alkaloids and saponins were absent in all the above fruit juices. Further analysis by TLC and DPPH methods indicated good antioxidant activity in all the fruit juice...

  11. Analysis Of Concentrated Fruit Juice Demand Using The Tobit Model

    AKBAY, Aysel ÖZDEŞ; AKTAŞ, Erkan; KOÇ, Ali

    1999-01-01

    The purpose of this study was to evaluate the comsumption of concertrated fruit juice by household, and determine the socio-economic factors that affect the level of comsumption. For this purpose, data was collected from a survey of 225 households in Adana in February 1997. A Tobit model was used in the analysis to determine the effects of various socio-economic variables on consumption. It was con-cluded that four variables are significant on househod fruit juice purchase. These are: the mot...

  12. The Flame Spectrometric Determination of Calcium in Fruit Juice by Standard Addition.

    Strohl, Arthur N.

    1985-01-01

    Provides procedures to measure the calcium concentration in fruit juice by atomic absorption. Fruit juice is used because: (1) it is an important consumer product; (2) large samples are available; and (3) calcium exists in fruit juice at concentrations that do not require excessive dilution or preconcentration prior to measurement. (JN)

  13. MEMPELAJARI KARAKTERISTIK SARI BUAH DARI MENGKUDU (Morinda citrifolia Linn. YANG DIHASILKAN MELALUI FERMENTASI [Characteristic of Noni (Morinda citrifolia Linn Fruit Juice Produced by Fermentation

    Ivonne P Kusuma3

    2003-08-01

    Full Text Available Fermentation is one of the methods to get noni juice. In this research, noni is fermented in hanged system and submerged system for 1, 2, 3, and 4 weeks. The result showed the longer fermentation increased pH, alcohol content, turbidity, viscosity, microbial content, and decrease ascorbic acid and acid content, soluble solid content, color and flavor acceptance. Differennt system fermentation affected percent yield, soluble solid content, turbidity of juice, panels opinion to color significantly. Noni juice of submerged system has higher percent yield, higher soluble solid content, turbidity, but provided lighter color than noni juice of hanged system. Juice of submerged system is better than hanged system. Juice from three weeks fermentation indicated changes of metabolism activity which is shown by some characteristic changes. Fruit juice made by submerged fermentation system had more diverse compounds than fruit juice without fermentation.

  14. Noni Fruit Juice May Increase Oxygen Uptake in Athletes During Exercise

    Brett J. West

    2013-06-01

    Full Text Available A double blind, placebo-controlled, randomized human study was conducted to evaluate the effect of Morinda citrifolia (noni fruit juice on aerobic fitness of cyclists. Twenty volunteers drank 120 mL of noni juice, or a placebo, for 14 days. Another 10 volunteers comprised a reference group. Modest increases in oxygen uptake at 50 Watt workload (p = 0.005 and VO2 max (p = 0.009 occurred in the noni juice group, but a longer study is needed. However, the results suggest that fitness benefits previously observed in a three week clinical trial may begin to appear in some individuals within 2 weeks of noni juice supplementation. Phytochemicals present in noni juice, but not in the placebo, were scopoletin (17.07±0.64 &mug/mL, asperulosidic acid (36.00±11.27 &mug/mL and deacetylasperulosidic acid (435.67±46.48 &mug/mL. The noni juice evaluated in this trial did not contain any anabolic androgenic steroids or stimulants. Therefore, the fitness promoting properties of noni juice may be associated predominantly with presence of iridoids.

  15. Problems of the pasterurization of fruit juices by irradiation

    This paper sets forth some of the problem areas involved in fruit juice preservation by irradiation and indicates some of the approaches that are being utilized in research to solve these problems by the group working at the Seibersdorf Laboratories. (author). 21 refs

  16. Antimutagenicity and Anticancer Effects of Citrus Medica Fruit Juice

    Majd Ahmad

    2009-10-01

    Full Text Available Currently cancer is considered as one of the main factors of mortality globally. Many chemicals in our environment can cause genetic mutations and are potentially responsible for millions of cancer-related deaths. Nowadays the scientists are looking for food materials which can potenthially prevent the cancer occurrence. The purpose of this research is to examine antimutagenicity and anticancer effect of Citrus Medica fruit juice.In present study human astrocytoma cancer cells were cultured in DMEM (Gibco,supplemented with 10% fetal calf serum,peniciline-streptomycin,L-glutamine and incubated at 37 ºC for 2 days.In addition cancer cell line were treated by half-ripe and ripe Citrus Medica fruit juice and cellular vital capacity was determined by MTT. The Citrus Medica fruit juice was subsequenthy evaluated in terms of antimutagenicity and anticancer properties by a standard reverse mutation assay (Ames Test. This was performed with histidine auxotroph strain of Salmonella typhimurium (TA100 .Thus, it requires histidine from a foreign supply to ensure its growth.The aforementioned strain gives rise to reverted colonies when expose to carcinogen substance (Sodium Azide. During MTT, human astrocytoma cell line revealed to have a meaningful cell death when compared with controls (P<0.01. In Ames Test the fruit juice prevented the reverted mutations and the hindrance percent of half-ripe Citrus Medica was 71.7% and ripe Citrus Medica was 34.4% in antimutagenicity test and this value in anticancer test was 83.3% and 50% in half-ripe Citrus Medica and ripe Citrus Medica respectively.This is the first study that have revealed antimutagenicity and anticancer effect of Citrus Medica fruit juice and the effects were higher in half-ripe Citrus Medica in comparison to the riprned one.

  17. Gastroprotective and Anti-ulcer activity of Aloe vera juice, Papaya fruit juice and Aloe vera and Papaya fruit combined juice in Ethanol induced Ulcerated Rats

    Mr. S. Gopinathan; D. Naveenraj

    2013-01-01

    Peptic ulcer is the most prevalent gastrointestinal disease. Even though a wide range of drugs are available for the treatment of peptic ulcer, but many of these do not fulfill all the requirements and have side effects. These factors have attracted researchers to investigate the natural products which have more efficacy, less side effects and less expensive for the treatment of peptic ulcer disease. In the present study the anti ulcer activity of (1) Aloe vera juice, (2) papaya fruit juice (...

  18. Acid-base reaction-based dispersive liquid-liquid microextraction method for extraction of three classes of pesticides from fruit juice samples.

    Farajzadeh, Mir Ali; Afshar Mogaddam, Mohammad Reza

    2016-01-29

    A sample preparation method involving acid-base reaction-based dispersive liquid-liquid microextraction coupled with gas chromatography using nitrogen-phosphorous detection has been developed for the analysis of three classes of pesticides in juice samples. In this method, a basic organic solvent (p-chloroaniline) is used as an extraction solvent. It is dissolved in acidified deionized water and then injected into an alkaline aqueous sample solution. After injection, an acid-base reaction occurs and deprotonation of the organic solvent leads to formation of tiny droplets of the extractant and subsequent extraction of the analytes from sample solution. Under the optimum extraction conditions, the method showed low limits of detection and quantification in the range of 0.05-0.43ngmL(-1) and 0.17-1.43ngmL(-1), respectively. Extraction recoveries and enrichment factors were between 39.2 and 84.1% and between 548 and 1178, respectively. Relative standard deviations of less than 8.6% for the extraction of 2.0ngmL(-1) of each pesticide were obtained for intra- (n=6) and inter-day (n=4) precisions. Finally, different juice samples were successfully analyzed using the proposed method, and penconazole, diniconazole, triadimenol, and acetamiprid were determined in some samples at ngmL(-1) levels. PMID:26755415

  19. Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.

    Bhardwaj, Raju Lal; Pandey, Shruti

    2011-07-01

    The post-harvest shelf life of maximum of fruits and vegetables is very limited due to their perishable nature. In India more then 20-25 percent of fruits and vegetables are spoiled before utilization. Despite being the world's second largest producer of fruits and vegetables, in India only 1.5 percent of the total fruits and vegetables produced are processed. Maximum amounts of fruit and vegetable juices turn bitter after extraction due to conversion of chemical compounds. In spite of being under utilized, the utilization of highly nutritive fruits and vegetables is very limited due to high acidity, astringency, bitterness, and some other factors. While improving flavor, palatability, and nutritive and medicinal value of various fruit juices such as aonla, mango, papaya, pineapple, citrus, ber, pear, apple, watermelon, and vegetables including bottle gourd, carrot, beet root, bitter gourd, medicinal plants like aloe vera and spices can also be used for juice blending. All these natural products are valued very highly for their refreshing juice, nutritional value, pleasant flavor, and medicinal properties. Fruits and vegetables are also a rich source of sugars, vitamins, and minerals. However, some fruits and vegetables have an off flavor and bitterness although they are an excellent source of vitamins, enzymes, and minerals. Therefore, blending of two or more fruit and vegetable juices with spices extract for the preparation of nutritive ready-to-serve (RTS), beverages is thought to be a convenient and economic alternative for utilization of these fruits and vegetables. Moreover, one could think of a new product development through blending in the form of a natural health drink, which may also serve as an appetizer. The present review focuses on the blending of fruits, under-utilized fruits, vegetables, medicinal plants, and spices in appropriate proportions for the preparation of natural fruit and vegetable based nutritive beverages. PMID:21929332

  20. Comparative Nutritional Analysis and Antioxidant Activity of Fruit Juices of some Citrus spp.

    Rakesh Kumar, Saurabh Vijay and Nawaz Khan

    2013-01-01

    Fruit juices of four species of Citrus genus i.e. C. maxima, C. limon, C. sinensis, C. reticulata were analyzed for their nutritional content (i.e. soluble sugar, total RNA & pentose sugar, free amino acids, soluble protein, total phenolic compounds and vitamin-C) and antioxidant potential. The content of all studied parameters varied from one species to another but no specific trend was observed. The juice of C. reticulata was found to be rich in total soluble sugar (15.43 mg/100 ml) and fre...

  1. Transient inhibition of cyp3a in rats by star fruit juice.

    Hidaka, Muneaki; Okumura, Manabu; Ogikubo, Tetsuya; Kai, Hirofumi; Fujita, Ken-ichi; Iwakiri, Tomomi; Yamasaki, Keishi; Setoguchi, Nao; Matsunaga, Naoya; Arimori, Kazuhiko

    2006-03-01

    Star fruit juice is a potent in vitro inhibitor of CYP3A; however, few reports are available on the inhibition of CYP3A activities by star fruit juice in vivo. Therefore, in this study, we investigated the CYP3A-mediated star fruit-drug interaction in vivo. The effect of star fruit juice on carbamazepine pharmacokinetics was examined in rats. In comparison with water, the area under the concentration-time curve (AUC) of carbamazepine was approximately 1.3-fold greater when star fruit juice (2 ml) was orally administered 1 h before the oral administration of carbamazepine (50 mg/kg). In contrast, the elimination half-life of carbamazepine and the AUC ratio of carbamazepine 10,11-epoxide to carbamazepine were not altered by the administration of star fruit juice. These results suggest that star fruit juice impairs the function of enteric CYP3A, but not of hepatic CYP3A. In addition, we evaluated the time course of recovery of CYP3A activity that was reduced after the treatment with star fruit juice. The inhibition by star fruit juice was recovered within approximately 24 h. These data suggest that the effect of star fruit juice is mainly reversible and transient. Thus, we discovered that star fruit juice alters the carbamazepine pharmacokinetics in rats. PMID:16326816

  2. Assessment of physicochemical characteristics and hygienic practices along the value chain of raw fruit juice vended in Dar es Salaam City, Tanzania.

    Nonga, Hezron E; Simforian, Edeltruds A; Ndabikunze, Bernadette K

    2014-10-01

    Fresh fruit juice is an essential component of human diet and there is considerable evidence of health and nutritional benefits. However, nature of the fruits used in juicing and unhygienic processes in the value chain may cause poor quality of juice. This cross- sectional study was conducted to assess physicochemical characteristics and hygienic practices along the value chain of raw fruit juice vended in Dar es Salaam, Tanzania. A total of 90 juice vendors were interviewed. Ninety juice samples were collected and analysed for physicochemical quality. The pH of juices ranged between 2.7 and 6.4, acidity 0.01% and 1.3% and, total soluble solids ranged between -1.5 and 18.04 °Brix. Most juices (67.8%) had -Brix levels below Codex recommended values classified as weak and watery. Juices were made of mango, passion, tamarind, sugar cane and mixture of these fruits sourced from open markets in the city. Water for washing of fruits and dilution of juices was from deep wells (53.3%) and taps (46.7%). About one third (37.8%) of the juice vendors didn't wash the fruits before juicing and 44.4% didn't boil water for juice dilution. Juice extraction was done by kitchen blenders, boiling in water and squeezing by simple machines. Juice pasteurization was not done. The majority of vendors (78.9%) stored juices in plastic buckets and juice was sold in glass cups, reused plastic bottles and disposable cups. Vending sites were restaurants, bus stands and along roadsides. The majority of premises (78.9%) were in unhygienic condition that likely encouraged or introduced contaminants to the juices. It is concluded that, the overall handling, preparation practices and physicochemical quality of raw fruit juices vended in Dare es Salaam City are poor. The government should educate the vendors on food safety and hygiene as well as enforcing regular monitoring of the quality of street fruit juices. PMID:26891516

  3. Application of membrane separation in fruit and vegetable juice processing: a review.

    Ilame, Susmit A; Satyavir, V Singh

    2015-01-01

    Fruit and vegetable juices are used due to convenience. The juices are rich in various minerals, vitamins, and other nutrients. To process the juices and their clarification and/or concentration is required. The membranes are being used for these purposes. These processes are preferred over others because of high efficiency and low temperature. Membranes and their characteristics have been discussed in brief for knowing suitability of membranes for fruit and vegetable juices. Membrane separation is low temperature process in which the organoleptic quality of the juice is almost retained. In this review, different membrane separation methods including Microfiltration, Ultrafiltration, and Reverse osmosis for fruit juices reported in the literature are discussed. The major fruit and vegetable juices using membrane processes are including the Reverse osmosis studies for concentration of Orange juice, Carrot juice, and Grape juice are discusses. The Microfiltration and Ultrafiltration are used for clarification of juices of mosambi juice, apple juice, pineapple juice, and kiwifruit juice. The various optimized parameters in membranes studies are pH, TAA, TSS, and AIS. In this review, in addition to above the OD is also discussed, where the membranes are used. PMID:24915352

  4. Effects of aronia melanocarpa fruit juice on isolated rat hepatocytes

    Magdalena Kondeva-Burdina

    2015-01-01

    Full Text Available Background: Aronia melanocarpa (Michx. Elliot fruits are very rich in polyphenols - procyanidins, flavonoids, and phenolic acids. Objective: On rat hepatocytes, isolated by two-stepped collagenase perfusion, we investigated the effect of A. melanocarpa fruit juice (AMFJ in two models of liver toxicity caused by (i metabolic bioactivation of carbon tetrachloride (CCl 4 , and (ii tert-butyl hydroperoxide (t-BuOOH-induced oxidative stress. Materials and Methods: Isolated rat hepatocytes are a suitable model for hepatotoxicity studies. We determined the main parameters of the functional and metabolic status of rat hepatocytes: Cell viability (measured by trypan blue exclusion and the levels of lactate dehydrogenase (LDH, reduced glutathione (GSH, and malondialdehyde (MDA. These parameters were used to investigate the protective effects of AMFJ in the two toxicity models. The effects of AMFJ were compared with those of silymarin. The cells were treated either with AMFJ or silymarin at increasing concentrations of 5 mg/ml, 10 mg/ml, 30 mg/ml, 50 mg/ml, and 100 mg/ml which were used for measuring of IC 50 . Results: In both toxicity models - CCl 4 and t-BuOOH, AMFJ showed statistically significant cytoprotective and antioxidant activities. AMFJ prevented the loss of cell viability and GSH depletion, decreased LDH leakage and MDA production. The effects of AMFJ at the concentrations of 5, 10, 30, and 50 mg/ml were similar to those of the same concentrations of silymarin, while the effect of the highest AMFJ concentration of 100 mg/ml was higher than that of the same silymarin concentration. The effects were concentration-dependent and more prominent in the t-BuOOH model, compared to those in the CCl 4 model. Conclusion: The cytoprotective and antioxidant effects of AMFJ established in this study might be due to its polyphenolic ingredients, which could influence the cytochrome P450-mediated metabolism of the experimental hepatotoxic substances (CCl 4

  5. A magnetic tri-enzyme nanobiocatalyst for fruit juice clarification.

    Sojitra, Uttam V; Nadar, Shamraja S; Rathod, Virendra K

    2016-12-15

    The major complications in fruit juice quality improvement are the presence of polysaccharides components in the form of disrupted fruit cell wall and cell materials. Hence, breakdown of cellulose along with pectin and starch is important for the juice processing. In this context, magnetic tri-enzyme nanobiocatalyst was prepared by simultaneously co-immobilizing three enzymes; α-amylase, pectinase and cellulase onto amino-functionalized magnetic nanoparticle by 60mM glutaraldehyde concentration with 10h cross-linking time for one pot juice clarification. The prepared nanobiocatalyst was characterized by FT-IR, SEM and XRD. The thermal (50-70°C) and pH (3-6) stability studies indicated more than two folds increment in half-life and enhanced tolerance to lower pH. The immobilized enzymes retained up to 75% of residual activity even after eight consecutive cycles of reuse. Finally, the clarification of apple, grapes and pineapple juices using magnetic tri-enzyme showed 41%, 46% and 53% respective reduction in turbidity till 150min treatment. PMID:27451184

  6. Antibacterial activity of Citrus limonum fruit juice extract.

    Okeke, Malachy Ifeanyi; Okoli, Arinze Stanley; Eze, Edith Nneka; Ekwume, Grace Chinwe; Okosa, Evangelin Uchena; Iroegbu, Christian Ukwuoma

    2015-09-01

    The fruit juice extract of Citrus limonum was investigated for antibacterial activity. The antibacterial activity of the extract on ten strains of bacteria was determined by both agar well diffusion and macro-broth dilution methods. The extract was variously bacteriostatic and bactericidal against Bacillussubtilis ATCC 6051, Staphylococcus aureus ATCC 12600, Escherichia coli ATCC 11775, Pseudomonas aeruginosa ATCC 10145 as well as locally isolated clinical strains of the above bacteria and Salmonella kintambo (Human: 13, 23: mt:-), Salmonella typhi and Proteus sp. The MICs ranged from 0.78 mg/ml to 50mg/ml; MBCs, 25.0mg/ml to >100mg/ml and MBC/MIC ratios 2.0 to >16.0. These results provide scientific justification for the medicinal use of Citrus limonum fruit juice by Nigerian herbalists in the treatment of diseases in which strains of the test organisms have been implicated as etiologic agents. PMID:26408878

  7. Evaluating the buffering capacity of various soft drinks, fruit juices and tea

    Singh Smita

    2010-01-01

    Full Text Available Aims and Objective : The purpose of this study is to measure the initial pH of various commonly used beverages and to determine their ability to maintain a low pH by measuring their buffering capacities. Materials and Methods : Twelve commercially available drinks were taken and divided into four groups (preserved fruit juices, tea, mineral water and carbonated drinks. Each group comprised of three drinks. Their initial pH were measured with pH meter and their buffering capacities were measured by adding 1M NaOH in the increments of 0.2 ml into 100 ml of each drink till the pH raised to 5.5 and 7 respectively. Statistical Analysis : The volume of NaOH required to raise the pH to 5.5 and 7 were recorded in all the groups. This data was subjected to statistical analysis using Mann- Whitney tests. Results : Total titratable acidity measurement shows that among all the drinks, there was no significant difference between carbonated drinks and preserved fruit juices while a significant difference was present between carbonated drinks, preserved fruit juices and tea. Conclusion : In this in vitro study, it was found that packaged apple juice had the most buffering capacity with maximum erosive potential whereas green tea had the least.

  8. Luffa aegyptiaca (Gourd) Fruit Juice as a Source of Peroxidase

    Yadav, R. S. S.; Yadav, K. S.; H.S. Yadav

    2011-01-01

    Peroxidases have turned out to be potential biocatalyst for a variety of organic reactions. The research work reported in this communication was done with the objective of finding a convenient rich source of peroxidase which could be used as a biocatalyst for organic synthetic reactions. The studies made have shown that Luffa aegyptiaca (gourd) fruit juice contains peroxidase activity of the order of 180 enzyme unit/mL. The K m values of this peroxidase for the substrates guaiacol and hydroge...

  9. Antimutagenicity and Anticancer Effects of Citrus Medica Fruit Juice

    Majd Ahmad; Falahian Fathollah; Mehrabian Sedigheh; Hashemi Mehrdad; Ardeshiry Lajimi Abdolreza; Entezari Maliheh

    2009-01-01

    Currently cancer is considered as one of the main factors of mortality globally. Many chemicals in our environment can cause genetic mutations and are potentially responsible for millions of cancer-related deaths. Nowadays the scientists are looking for food materials which can potenthially prevent the cancer occurrence. The purpose of this research is to examine antimutagenicity and anticancer effect of Citrus Medica fruit juice.In present study human astrocytoma cancer cells were cultured i...

  10. Ideal sweetness of mixed juices from Amazon fruits

    Daniela De Grandi Castro Freitas

    2013-02-01

    Full Text Available Ready-to-drink fruit juices represent a large share of the market and are an important target for product development. The mixture of fruits can bring about improvements to nutritional and sensory aspects of these beverages while making used of the wide variety of exotic fruits from the Amazon region. Therefore, it is necessary to select mixed fruits and determine their ideal sweetness according to consumer acceptance. Consumers in the city of Belém (Brazil evaluated five different concentrations of sugar using the just-about-right scale in two blends selected by preference ranking. For the cupuassu-acerola-açai blend, the optimum concentration of sugar was 9.5 g/100 mL, and for the soursop-camucamu-yellow mombin blend, it was 10.7 g/100 mL.

  11. A comparative analysis of the profitability of pineapple-mango blend and pineapple fruit juice processing in Ghana

    Asante, Michael K.; Kuwornu, John K.M.

    2014-01-01

    This study analyzes the profitability of fruit juice processing using data from Kudors Fruit Juice Limited at Kasoa in Ghana. The cost involved in fruit juice processing (which includes the capital cost and the operating cost) was obtained from the Company. This study compares the profitability of blend (i.e. fruit juice made up of pineapple and mango blend) with that of pineapple juice alone. The viability of the project was determined using the discounted measures of project worth: Benefit-...

  12. Fruit juice, organic anion transporting polypeptides, and drug interactions in psychiatry.

    Andrade, Chittaranjan

    2014-11-01

    Organic anion transporting polypeptides (OATPs) are a group of membrane transport proteins that facilitate the influx of endogenous and exogenous substances across biological membranes. OATPs are found in enterocytes and hepatocytes and in brain, kidney, and other tissues. In enterocytes, OATPs facilitate the gastrointestinal absorption of certain orally administered drugs. Fruit juices such as grapefruit juice, orange juice, and apple juice contain substances that are OATP inhibitors. These fruit juices diminish the gastrointestinal absorption of certain antiallergen, antibiotic, antihypertensive, and β-blocker drugs. While there is no evidence, so far, that OATP inhibition affects the absorption of psychotropic medications, there is no room for complacency because the field is still nascent and because the necessary studies have not been conducted. Patients should therefore err on the side of caution, taking their medications at least 4 hours distant from fruit juice intake. Doing so is especially desirable with grapefruit juice, orange juice, and apple juice; with commercial fruit juices in which OATP-inhibiting substances are likely to be present in higher concentrations; with calcium-fortified fruit juices; and with medications such as atenolol and fexofenadine, the absorption of which is substantially diminished by concurrent fruit juice intake. PMID:25470100

  13. Preparation of Soy Protein Fruit Juice%大豆蛋白果汁的研制

    郭睿; 杨晓泉; 杨熙

    2012-01-01

    The preparation method of high-protein fruit juice was studied. When added soy protein, the acidic beverages like fruit juice would have the phenomenon of precipitation. Use Glucono-Delta-Lactone (GDL) to induce soy protein to form the gelatin, then add this protein into the juice. Study the effect of different concentrations of GDL and protein on the stability of products, and illustrate the mechanism of this method on stabilizing the protein in fruit juice. The result showed that reducing the potential and Z-Average of protein was the main reason of stabilizing the protein in the fruit juice, and moderate concentration of GDL and protein, as well as homogenization pressure and number of times would play a significant improvement on the stability of the products.%研究了高蛋白果汁的制备方法。在果汁等酸性饮料中添加大豆蛋白,会导致产品中蛋白质的沉淀。利用葡萄糖酸内酯(GDL)诱导大豆蛋白形成凝胶,将蛋白加入到果汁中,研究了不同GDL诱导量和不同蛋白浓度对产品稳定性的影响,并阐明了此方法可以稳定果汁中蛋白的机理。研究表明,降低蛋白的荷电量和粒度是在果汁中稳定蛋白的主要原因,并且适度的GDL和蛋白的浓度,以及均质压力和次数,都会对产品的稳定性起到明显的改善作用。

  14. EFFECT OF THE ADDITION OF FRUIT JUICES ON GRAPE MUST FOR NATURAL BEVERAGE PRODUCTION

    L. Chiusano; M.C. Cravero; Borsa, D.; C. Tsolakis; G. Zeppa; V. Gerbi

    2015-01-01

    The consumer attention for products with healthy properties is increased in time, and fruit juices, for their ease of consumption, can satisfy this demand providing them bioactive compounds.The grape juice has numerous health benefits demonstrated by several studies such as, among other, the antioxidant activities and the positive functions of their phenolic compounds. This workis aimed at blending grape and others fruits in a new fruit juice made only with natural ingredients of local produc...

  15. A study on the microbiological status of few samples of packed fruit juice

    Thirumala Chary N, Venumadhav N and Ugandhar T

    2013-01-01

    In the present study twenty samples, each 10 of 2 different Packets fruit juice (A&B) marketed in Karimnagar city, Andhra Pradesh was assessed by using the parameters: the number of microorganisms, types of microorganisms, the presence of coliforms, the yeast and mold content of the fruit juice samples. Different packeted fruit juice samples were collected and the samples were surface sterilized with IPA. Then the packets were thoroughly shaken and mixed and then 1 ml was taken into the steri...

  16. A study on the microbiological status of few samples of packed fruit juice

    Thirumala Chary N, Venumadhav N and Ugandhar T

    2013-07-01

    Full Text Available In the present study twenty samples, each 10 of 2 different Packets fruit juice (A&B marketed in Karimnagar city, Andhra Pradesh was assessed by using the parameters: the number of microorganisms, types of microorganisms, the presence of coliforms, the yeast and mold content of the fruit juice samples. Different packeted fruit juice samples were collected and the samples were surface sterilized with IPA. Then the packets were thoroughly shaken and mixed and then 1 ml was taken into the sterile pipette and inoculated in to the desirable medium. All the samples from different pocketed fruit juice showed the presence of bacteria, yeast, mold, and colformis being absent.

  17. A comparative study of pH modulation and trace elements of various fruit juices on enamel erosion: An in vitro study

    S.V.S.G Nirmala

    2011-01-01

    Full Text Available Fruit juices are popular worldwide with children of all ages as they are sweet and perceived to be healthful. This in vitro study was sought to measure pH of 10 different fruit juices, to find out possible erosive effects on human dental enamel of 40 extracted sound premolars and also to measure fluoride and trace elements of these juices. The estimation of pH of fruit juices was done by using Systronic upH 362 pH meter. The erosive effects of fruit juices were tested by using polarized light microscope. Orion electrode was used to measure fluoride. The trace elements were estimated by using Atomic Absorption Spectrophotometer No. 6501F. The pH values in different juices were observed at different levels, and pH values of these juices were more acidic than baseline after 24 hours. As the time increased, the erosion effect became more in pineapple; grape and sugarcane juices, and they had more cariogenic trace elements like selenium, iron and manganese. So, these juices were found to be cariogenic. To conclude, orange, mousambi, mango, pomegranate, apple, chikku and watermelon juices had no erosive effect on the human enamel, with the presence of highest amount of trace elements like fluoride and phosphorous which are considered as strongly cariostatic.

  18. Electron spin resonance measurement of radical scavenging activity of Aronia melanocarpa fruit juice

    Valcheva-Kuzmanova, Stefka; Blagović, Branka; Valić, Srećko

    2012-01-01

    Background: The fruits of Aronia melanocarpa (Michx.) Elliot contain large amounts of phenolic substances, mainly procyanidins, anthocyanins and other flavonoids, and phenolic acids. The ability of phenolic substances to act as antioxidants has been well established. Objective: In this study, we investigated the radical scavenging activity of A. melanocarpa fruit juice (AMFJ). Materials and Methods: The method used was electron spin resonance (ESR) spectroscopy. The galvinoxyl free radical was used as a scavenging object. AMFJ was added to the galvinoxyl free radical solution. The measure of the radical scavenging activity was the decrease of signal intensity. Results: AMFJ showed a potent antiradical activity causing a strong and rapid decrease of signal intensity as a function of time and juice concentration. This effect of AMFJ was probably due to the activity of its phenolic constituents. Conclusion: The ESR measurements in this study showed a pronounced radical scavenging effect of AMFJ, an important mechanism of its antioxidant activity. PMID:22701293

  19. Electron spin resonance measurement of radical scavenging activity of Aronia melanocarpa fruit juice

    Stefka Valcheva-Kuzmanova

    2012-01-01

    Full Text Available Background: The fruits of Aronia melanocarpa (Michx. Elliot contain large amounts of phenolic substances, mainly procyanidins, anthocyanins and other flavonoids, and phenolic acids. The ability of phenolic substances to act as antioxidants has been well established. Objective: In this study, we investigated the radical scavenging activity of A. melanocarpa fruit juice (AMFJ. Materials and Methods: The method used was electron spin resonance (ESR spectroscopy. The galvinoxyl free radical was used as a scavenging object. AMFJ was added to the galvinoxyl free radical solution. The measure of the radical scavenging activity was the decrease of signal intensity. Results: AMFJ showed a potent antiradical activity causing a strong and rapid decrease of signal intensity as a function of time and juice concentration. This effect of AMFJ was probably due to the activity of its phenolic constituents. Conclusion: The ESR measurements in this study showed a pronounced radical scavenging effect of AMFJ, an important mechanism of its antioxidant activity.

  20. HPLC Organic Acid Analysis in Different Citrus Juices under Reversed Phase Conditions

    Violeta NOUR

    2010-06-01

    Full Text Available A reversed phase HPLC method for separation and quantification of organic acids (oxalic, citric, tartaric, malic, ascorbic and lactic acids in fruit juices was developed. The chromatographic separation was performed with a Surveyor Thermo Electron system at 10C by using potassium dihydrogen orthophosphate buffer (pH 2.8 as mobile phase, an Hypersil Gold aQ Analytical Column and diode array detection at ?=254 nm for ascorbic acid and ?=214 nm for the other organic acids. Organic acid profiles of ten species of Citrus: sweet orange, minneola, clementine, mandarin orange, pomelo, lemon, lime, sweetie, white and pink grapefruit were established. Species significantly affect the organic acid distribution of citrus fruit juices. In all citrus juices, the most abundant organic acid was citric acid, ranging from 6.88 to 73.93 g/l. Citrus juices are good sources of ascorbic acid (0.215-0.718 g/l. Average ascorbic acid was the highest in lemon juice followed by sweet orange juice, sweetie and white grapefruit.

  1. Physicochemical stability of natural or pre-sweetened frozen passion fruit juice

    Andrea Mara Righetto

    1999-01-01

    Full Text Available Passion fruit juice, pure and sucrose sweetened (1:1, w:v, was frozen and stored for 8 months in freezers. The effect of storage time and sucrose addition on physicochemical properties of the juices was evaluated, in the fresh juice, and then every two months in the stored samples. Concentration of soluble solids, organic acids, total and reducing sugars and ascorbic acid, as well as pH were not affected by storage time. Initially sucrose addition modified the juice color, but not during storage time, while the natural juice became more yellow during storage. β -carotene content decreased as a function of storage time, 51.3 % in the pure juice and 29.7 % in the sweetened juice.Suco de maracujá, puro ou previamente adoçado com sacarose, 1:1 (p:v, foi congelado e armazenado por 8 meses em congeladores com temperatura de -18°C. O efeito de tempo de armazenamento e adição de sacarose sobre propriedades físico-químicas foi avalida inicialmente no suco fresco e a cada dois meses nas amostras congeladas. Concentrações de sólidos solúveis, ácidos orgânicos, açúcares totais e redutores e ácido ascórbico, assim como pH, não foram afetados por tempo de armazenamento. Inicialmente a adição de sacarose alterou a cor do suco, mas esta se manteve durante o armazenamento, enquanto o suco natural alterou a cor para amarelo durante o armazenamento. Concentração de β-caroteno diminuiu em função do tempo de armazenamento, 51,3% no suco puro e 29,7% no suco previamente adoçado.

  2. Synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices.

    Pereira, Ana Carolina da Silva; Wurlitzer, Nedio Jair; Dionisio, Ana Paula; Lacerda Soares, Marcia Valéria; Rocha Bastos, Maria do Socorro; Elesbão Alves, Ricardo; Montenegro Brasil, Isabella

    2015-06-01

    The objective of this work was investigate the synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices, and optimize its formulation by the response surface methodology based on the responses: total polyphenols (TP), total antioxidant capacity (TAC), ascorbic acid content and sensorial acceptance. Camu-camu, acerola and acai were the major factors that influenced the antioxidant potential of the juice; and the yellow mombin showed a positive effect on the acceptance of the tropical juice. It was observed an/antagonistic effect between acerola and camu-camu for the TAC response. The optimum formulation obtained was 20% acerola, 10% camu-camu, 10% yellow mombin, 10% cashew apple and 10% acai, which was responsible for a response of 155.46 mg.100 g(-1) of ascorbic acid, 103.01 mg of GAE.100 g-1 of TP, 10.27 µM Trolox g(-1) of TAC and approximately 6.1 of acceptance. PMID:26817384

  3. 21 CFR 102.33 - Beverages that contain fruit or vegetable juice.

    2010-04-01

    ... carbonated or noncarbonated beverage that contains less than 100 percent and more than 0 percent fruit or... “beverage,” “cocktail,” or “drink” appropriate to advise the consumer that the product is less than 100 percent juice (e.g., “diluted grape juice beverage” or “grape juice drink”). (b) If the product is...

  4. Trace metal levels in fruit juices and carbonated beverages in Nigeria.

    Williams, Akan B; Ayejuyo, Olusegun O; Ogunyale, Adekunle F

    2009-09-01

    Trace metal levels in selected fruit juices and carbonated beverages purchased in Lagos, Nigeria were determined using atomic absorption spectrophotometer (Unicam model 969) equipped with SOLAAR 32 windows software. Fruit juices analysed were grape, pineapple, apple, orange, lemon juices and their brand names were used. Some carbonated drinks were also evaluated for metal levels. Trace metals investigated were Cr, Cu, Pb, Mn, Ni, Zn, Sn, Fe, Cd and Co. Trace metal contents of fruit juices were found to be more than the metallic contents of carbonated beverages. Pb level in the fruit juices ranged from 0.08 to 0.57 mg/l but was not detected in the carbonated drinks. Concentrations of Pb in lemon juice and Mn in pineapple juice were relatively high. Cd and Co were not detected in the selected juices and beverages. Additionally, Pb, Cu, Cr and Fe were not detected in canned beverages but were present in bottled beverages. However, the metal levels of selected fruit juices and carbonated beverages were within permissible levels except for Mn in pineapple juice and Pb in lemon juice. PMID:18704729

  5. Squeezing Fact from Fiction about 100% Fruit Juice 1 2 3

    Clemens, Roger; Drewnowski, Adam; Ferruzzi, Mario G.; Toner, Cheryl D.; Welland, Diane

    2015-01-01

    Total fruit intake in the United States is ~1 cup equivalent per day, or one-half of the 2010 Dietary Guidelines for Americans recommendation for adults. Two-thirds of the fruit consumed is whole fruit and one-third is 100% juice. The nutritional value of whole fruit, with the exception of fiber and vitamin C, may be retained with appropriate juice production methods and storage conditions. One-hundred percent fruit juice consumption is associated with a number of health benefits, such as imp...

  6. Determination of essential and toxic elements in commercially available fruit juices

    A study has been carried out for the determination of Cr, Pb, Fe in different varieties of commercially available packed fruit juices like apple, mango orange and mixed flavour by using flame and electrothermal atomic absorption spectrophotometric technique. These juices are available at a reasonable price and are commonly used by public. Like many other articles the baseline levels of essential and toxic elements in Pakistani fruit juices are generally not available. It was, therefore, considered to monitor the levels of essential as well toxic elements in the juices. Hence a variety of juices was collected from local market and measurements of the above mentioned elements were made. (author)

  7. Prepregnancy Consumption of Fruits and Fruit Juices and the Risk of Gestational Diabetes Mellitus

    Chen, Liwei; Hu, Frank B.; Yeung, Edwina; Tobias, Deirdre Kay; Willett, Walter C.; Zhang, Cuilin

    2012-01-01

    OBJECTIVE Examine the association of prepregnancy habitual consumption of fruits and fruit juices and gestational diabetes mellitus (GDM) risk. RESEARCH DESIGN AND METHODS A prospective study among women with at least one singleton pregnancy in the Nurses’ Health Study II from 1991 to 2001. RESULTS Among 13,475 women, 860 reported a first diagnosis of GDM. The adjusted relative risks (RRs) for GDM from the lowest to highest quintile of whole fruit consumption were 1.00 (referent), 0.80 (95% C...

  8. Impact of Frozen Storage on the Anthocyanin and Polyphenol Content of American Elderberry Fruit Juice

    Johnson, Mitch C.; Thomas, Andrew L.; Greenlief, C. Michael

    2015-01-01

    The effects of frozen storage on the anthocyanin and polyphenol content of elderberry fruit juice are investigated. Juice from three genotypes of American elderberry (Adams II, Bob Gordon, and Wyldewood) was screened for total phenolic (TP) and total monomeric anthocyanin (TMA) content with spectrophotometric methods. The individual anthocyanin content (IAC) of the juice was tested by coupling solid phase extraction with ultra-performance liquid chromatography/tandem mass spectrometry. Juice ...

  9. Carbon, oxygen and hydrogen isotopic intercomparison of fruit and vegetable juices

    Within the framework of the CEN (European Committee for Standardization) the Working Group 1 of the Technical Committee 174 ''Fruit and Vegetable Juices'' is in charge of developing and validating isotope analytical methods, capable to improve the authentication of fruit juices. Here we report the results of several round robins recently carried out. (author). 4 refs, 1 fig., 8 tabs

  10. 19 CFR 151.91 - Brix values of unconcentrated natural fruit juices.

    2010-04-01

    ... 19 Customs Duties 2 2010-04-01 2010-04-01 false Brix values of unconcentrated natural fruit juices. 151.91 Section 151.91 Customs Duties U.S. CUSTOMS AND BORDER PROTECTION, DEPARTMENT OF HOMELAND SECURITY; DEPARTMENT OF THE TREASURY (CONTINUED) EXAMINATION, SAMPLING, AND TESTING OF MERCHANDISE Fruit Juices § 151.91 Brix values of...

  11. Fruit juice drinks aimed at children contain extreme levels of sugar.

    2016-04-01

    High-sugar fruit juices and smoothies should not count towards the government's five-a-day recommendations, say UK researchers after a study found that almost half of widely sold fruit juice drinks have unacceptably high sugar levels. PMID:27049985

  12. Effects of Enzymatic Treatment on Physicochemical Properties of Sugar Palm Fruit Juice

    Arsad P; Sukor R; Wan Ibadullah WZ; Mustapha NA; Meor Hussin AS

    2015-01-01

    The interest in fruit and vegetable juices production has increased significantly all over the world due to their benefit value, quality of production and increasing of consumer awareness and preference for healthy food. The production of sugar palm (Arenga pinnata) fruit juice with exotic characteristics has the potential to be explored based on the new technologies and methods in juices industry. In beverage industry, enzyme is an essential tool for quality improvement and cost saving by in...

  13. Food Processing Innovation: A Case Study with Pressurized Passion Fruit Juice

    Lúcia Helena Laboissière; Rosires Deliza; Aline Mota Barros-Marcellini; Amauri Rosenthal; Lourdes Maria Camargo; Roberto Junqueira

    2007-01-01

    Tropical fruit juice production shows an annual increase in volume of 15 to 20% in Brazil. Growing demand for processed fruit pulp arouses juice industry interest to search for novel technologies. High Hydrostatic Pressure (HHP) is an innovative technology which allows juice production with improved sensory characteristics compared to pasteurization, meeting consumer demands for fresh-like foods. Despite recognized advantages of pressurized products described in the literature, a positive con...

  14. Global Competition for the Japanese Fruit Juice Market: A Uniform Substitute Demand Analysis

    Feleke, Shiferaw T.; Kilmer, Richard L.

    2007-01-01

    This study analyzes the competitiveness of countries exporting fruit juices into Japan through market structure analysis (MSA) within the context of the theory of consumer demand using the relative price version of the Rotterdam model and the block-wise dependent uniform substitute Rotterdam model. The models were estimated for six different types of fruit juices (orange, grapefruit, other citrus, apple, pineapple and grape juices imported from 18 countries) on monthly per capita data over th...

  15. Association of raw fruit and fruit juice consumption with blood pressure: the INTERMAP Study1234

    Oude Griep, Linda M; Stamler, Jeremiah; Chan, Queenie; Van Horn, Linda; Steffen, Lyn M; Miura, Katsuyuki; Ueshima, Hirotsugu; Okuda, Nagako; Zhao, Liancheng; Daviglus, Martha L; Elliott, Paul

    2013-01-01

    Background: Epidemiologic evidence suggests that fruit consumption may lower the risk of cardiovascular diseases through blood pressure (BP)–lowering effects; little is known on the independent effect of raw fruit and fruit juice on BP. Objective: The objective was to quantify associations of raw fruit and fruit juice consumption with BP by using cross-sectional data from the INTERnational study on MAcro/micronutrients and blood Pressure (INTERMAP) of 4680 men and women aged 40–59 y from Japan, China, the United Kingdom, and the United States. Design: During 4 visits, 8 BP, four 24-h dietary recalls, and two 24-h urine samples were collected. Country-specific multivariate-controlled linear regression coefficients, including adjustment for urinary sodium excretion, were estimated and pooled, weighted by inverse of their variance. Results: The average total raw fruit consumption varied from a mean ± SD of 52 ± 65 g/1000 kcal in the United States to 68 ± 70 g/1000 kcal in China. Individual raw fruit intake was not associated with BP in pooled analyses for all countries or in participants from Western countries, although a positive association with diastolic BP was observed in East Asian participants (per 50 g/1000 kcal; 0.37 mm Hg; 95% CI: 0.02, 0.71). Positive relationships with diastolic BP were found for citrus fruit intake in Western consumers (per 25 g/1000 kcal; 0.47 mm Hg; 95% CI: 0.12, 0.81) and for apple intake in East Asian consumers (0.40 mm Hg; 95% CI: 0.03, 0.78). Among East Asian banana consumers, banana intake was inversely associated with diastolic BP (−1.01 mm Hg; 95% CI: −1.88, −0.02). Fruit juice intake, which was negligible in Asia, was not related to BP in Western countries. Conclusion: Consistent associations were not found between raw fruit and fruit juice consumption of individuals and BP. This observational study was registered at www.clinicaltrials.gov as NCT00005271. PMID:23553162

  16. Pseudomonas sp. xylanase for clarification of Mausambi and Orange fruit juice

    Sharma, Pawan Kumar; Chand, Duni

    2012-07-01

    Xylanase can be usd for many Industrial applications and juice clarification is one of them. Pseudomonas sp. xylanase was used for fruit juice clarification in free State. Maximum amount of juice clarification was in case of Mausambi juice was observed at 40 C∞ and 52 hours, in case of free enzyme treated juice there is 46.9% increase in clarity and 1.7 fold increase in reducing sugars of the juice and enzyme dose was optimized as 8U with maximum flow rate of 6 ml/min at this dose. In case of orange juice in free enzyme treated juice maximum clarity was observed at 40 C∞ and 52 hours, juice was found to be 42.14 % clear with increase of 1.9 fold of reducing sugars, enzyme dose optimized was 8.06U with maximum flow rate of 0.86 ml/min.

  17. Nutritional value of organic acid lime juice (Citrus latifolia T., cv. Tahiti

    Carolina Netto Rangel

    2011-12-01

    Full Text Available Acid lime can be used as fresh fruit or as juice to increase the flavor of drinks. Therefore, it is necessary to analyze organic acid lime nutritional composition in order to evaluate if there are important differences among those conventionally produced. No significant differences in total titrable acidity, pH, ascorbic acid, sucrose, calcium, and zinc were found between the acid lime juice from organic biodynamic crops and conventional crops. However, the organic biodynamic fruits presented higher peel percentage than the conventional ones leading to lower juice yield. On the other hand, fructose, glucose, total soluble solids contents, potassium, manganese, iron, and copper were higher in the conventional samples. These results indicated few nutritional differences between organic and conventional acid lime juices in some constituents. Nevertheless, fruit juice from biodynamic crops could be a good choice since it is free from pesticides and other agents that cause problems to human health maintaining the levels similar to those of important nutritional compounds.

  18. HPLC Organic Acid Analysis in Different Citrus Juices under Reversed Phase Conditions

    Violeta NOUR; Ion TRANDAFIR; Mira Elena IONICA

    2010-01-01

    A reversed phase HPLC method for separation and quantification of organic acids (oxalic, citric, tartaric, malic, ascorbic and lactic acids) in fruit juices was developed. The chromatographic separation was performed with a Surveyor Thermo Electron system at 10C by using potassium dihydrogen orthophosphate buffer (pH 2.8) as mobile phase, an Hypersil Gold aQ Analytical Column and diode array detection at ?=254 nm for ascorbic acid and ?=214 nm for the other organic acids. Organic acid ...

  19. Impact of Frozen Storage on the Anthocyanin and Polyphenol Contents of American Elderberry Fruit Juice.

    Johnson, Mitch C; Thomas, Andrew L; Greenlief, C Michael

    2015-06-17

    The effects of frozen storage on the anthocyanin and polyphenol content of elderberry fruit juice are investigated. Juice from three genotypes of American elderberry (Adams II, Bob Gordon, and Wyldewood) was screened for total phenolic (TP) and total monomeric anthocyanin (TMA) contents with spectrophotometric methods. The individual anthocyanin content (IAC) of the juice was tested by coupling solid phase extraction with ultraperformance liquid chromatography-tandem mass spectrometry. Juice samples were tested initially upon harvest and then again after 3, 6, and 9 months of frozen storage. Juice from the three different genotypes had significantly different TP, TMA, and IAC profiles initially (p < 0.05). The TP, TMA, and IAC contents of the juice from different genotypes were significantly affected (p < 0.05) by the frozen storage time, suggesting that both genotype and length of frozen storage time can affect the anthocyanin content of elderberry fruit juice. PMID:26028422

  20. Impact of Frozen Storage on the Anthocyanin and Polyphenol Content of American Elderberry Fruit Juice

    Johnson, Mitch C.; Thomas, Andrew L.; Greenlief, C. Michael

    2015-01-01

    The effects of frozen storage on the anthocyanin and polyphenol content of elderberry fruit juice are investigated. Juice from three genotypes of American elderberry (Adams II, Bob Gordon, and Wyldewood) was screened for total phenolic (TP) and total monomeric anthocyanin (TMA) content with spectrophotometric methods. The individual anthocyanin content (IAC) of the juice was tested by coupling solid phase extraction with ultra-performance liquid chromatography/tandem mass spectrometry. Juice samples were tested initially upon harvest, then again after 3, 6, and 9 months of frozen storage. Juice from the three different genotypes had significantly different TP, TMA, and IAC profiles initially (p<0.05). The TP,, TMA, and IAC content of the juice from different genotypes were significantly affected (p<0.05) by the frozen storage time, suggesting that both genotype and length of frozen storage time can affect the anthocyanin content of elderberry fruit juice. PMID:26028422

  1. Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models.

    Wong, Yen-Ming; Siow, Lee-Fong

    2015-05-01

    Red-fleshed dragon fruit (Hylocereus polyrhizus) is rich in antioxidants. The aim of this study was to determine the effects of heat pasteurization, pH adjustment, ascorbic acid addition as well as storage under agitation and light or dark condition on betacyanin content in red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate. The concentrate was produced by concentrating clarified red-fleshed dragon fruit juice in a rotary evaporator at 40 °C. UV-Visible spectrophotometer was used for analyzing betacyanin content. Addition of 0.25 % ascorbic acid, pH 4.0, and pasteurization at 65 °C for 30 min were selected as the best processing conditions to retain betacyanin content in red-fleshed dragon fruit juice. Storage at the agitation speed of 220 rpm showed that the concentrated samples had higher betacyanin stability compared to juice, while both juice and concentrate had almost similar betacyanin stability when tested for storage in the presence of light. In summary, ascorbic acid stabilized betacyanin in both juice and concentrate at agitated or non-agitated conditions. In contrast, light degraded betacyanin in both juice and concentrate models. PMID:25892813

  2. STUDIES ON ANTIMICROBIAL ACTIVITY AND PHYTOCHEMICAL ANALYSIS OF CITRUS FRUIT JUICES AGAINST SELECTED ENTERIC PATHOGENS

    Bansode.D.S.; Chavan.M.D.

    2012-01-01

    The present study was carried out to find out the antimicrobial activity and phytochemical study of citrus fruit juices viz. Lemon (Citrus limon) and Orange (Citrus ourantium) against medically important selected enteric pathogens. As microorganisms are becoming resistant to present day antibiotics, our study focuses on antimicrobial activity and phytochemical study of Citrus fruit juices against selected enteric pathogens. Biological active compounds present in the medicinal important fruit ...

  3. How much sugar is hidden in drinks marketed to children? A survey of fruit juices, juice drinks and smoothies

    Boulton, Jane; Hashem, Kawther M; Jenner, Katharine H; Lloyd-Williams, Ffion; Bromley, Helen; Capewell, Simon

    2016-01-01

    Objective To investigate the amount of sugars in fruit juices, juice drinks and smoothies (FJJDS) marketed to children. Design We surveyed the sugars content (per 100 ml and standardised 200 ml portion) of all FJJDS sold by seven major UK supermarkets (supermarket own and branded products). Only products specifically marketed towards children were included. We excluded sports drinks, iced teas, sugar-sweetened carbonated drinks and cordials as being not specifically marketed towards children....

  4. Evaluation of antioxidant activity and antiproliferative effect of fruit juices enriched with Pycnogenol® in colon carcinoma cells. The effect of in vitro gastrointestinal digestion.

    Frontela-Saseta, Carmen; López-Nicolás, Rubén; González-Bermúdez, Carlos A; Peso-Echarri, Patricia; Ros-Berruezo, Gaspar; Martínez-Graciá, Carmen; Canali, Raffaella; Virgili, Fabio

    2011-12-01

    The aim of this study was to examine the effect of in vitro gastrointestinal digestion on the antioxidant and antiproliferative effect of fruit juices enriched with Pycnogenol® (0.5 g/L) on a colon carcinoma cell line (Caco-2). The total phenolic concentration (TPC), antioxidant activity and inhibition cell growth were studied in fresh and digested pineapple juice and red fruits juice (both enriched with pine bark extract and not). After in vitro digestion the level of detectable phenolic compounds (expressed as gallic acid equivalent) was higher in both pineapple and red fruits juices enriched with Pycnogenol® than in non-enriched commercial juices (155.6 mg/100 mL vs 94.6 mg/100 mL and 478.5 mg/100 mL vs 406.9 mg/100 mL, respectively). Increased antioxidant activity (measured by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and oxygen radical absorbance capacity assay (ORAC) methods) was observed in digested enriched juices with respect to the same samples before digestion. Pycnogenol® enrichment led to a high antiproliferative effect between 24 and 72 h of incubation with undigested pineapple juice compared with the non-enriched juice. It can be concluded that enrichment of fruit juices with Pycnogenol® provides a source of phenolic compounds with high stability to in vitro gastrointestinal conditions; however, the antioxidant properties of fruit juices were affected to a different extent. PMID:21887808

  5. Ascorbic acid and pectin in different sizes and parts of citric fruits

    Larissa Akemi Ywassaki; Solange Guidolin Canniatti-Brazaca

    2011-01-01

    Citric fruits - in natura, as frozen pulp or even as juice - are one of the most important Brazilian exportation products. They are a source of ascorbic acid - a potent antioxidant, and pectin, which is used in the food industry and is an important dietary fiber. This project aims to quantify ascorbic acid and pectin contents in citric fruits, commercial oranges and tangerines, comparing them in sizes and varieties. Ascorbic acid amount was measured in juice comparing sizes, varieties and sto...

  6. STUDIES ON ANTIMICROBIAL ACTIVITY AND PHYTOCHEMICAL ANALYSIS OF CITRUS FRUIT JUICES AGAINST SELECTED ENTERIC PATHOGENS

    Bansode.D.S.

    2012-11-01

    Full Text Available The present study was carried out to find out the antimicrobial activity and phytochemical study of citrus fruit juices viz. Lemon (Citrus limon and Orange (Citrus ourantium against medically important selected enteric pathogens. As microorganisms are becoming resistant to present day antibiotics, our study focuses on antimicrobial activity and phytochemical study of Citrus fruit juices against selected enteric pathogens. Biological active compounds present in the medicinal important fruit juices have always been of great interest to scientist. These compounds, not only play an important physiological and etiological role, but are also of commercial interest because of their multitude application in the food and pharmaceutical industries. In the present study, the Lemon and Orange fruit juices were subjected to screening against enteric pathogens, E.coli, Salmonella paratyphy B, and Shigella sonnei. Antimicrobial analysis was done by using agar well diffusion method against selected enteric bacteria. The MIC values were determined by using U.V. Spectrophotometer. The fresh crude Lemon fruit juice produced the highest antimicrobial activity against Salmonella para.B and Shigella sonnei followed by E.coli and fresh crude Orange fruit juice produced the highest antimicrobial activity against Shigella sonnei and Salmonella para.B. followed by E.coli. The antimicrobial activity of standard antibiotic Ampicillin was studied in comparison with Lemon and Orange fruit juices. The Minimum inhibitory concentration observed at 25% conc. of lemon juice against Salmonella paratyphy B, and Shigella sonnei and 25% concentration of orange juice against Shigella sonnei. The phytochemical analysis showed the presence of phenols, flavonoids, glycosides, steroid, saponin, and reducing sugar in citrus fruit juices.

  7. Nisin based stabilization of novel fruit and vegetable functional juices containing bacterial cellulose at ambient temperature

    Jagannath, A.; Kumar, Manoranjan; Raju, P. S.; Batra, H. V.

    2014-01-01

    The current study reports the preparation and stabilization of novel functional drinks based on fruit and vegetable juices incorporating bacterial cellulose from Acetobacter xylinum. Pineapple, musk melon, carrot, tomato, beet root and a blend juice containing 20 % each of carrot and tomato juice with 60 % beet root juice has been studied. These juices have been stabilized over a storage period of 90 days at 28 °C, by the use of nisin and maintaining a low pH circumventing the need for any ch...

  8. A Comparative Study of the Nutritive Factors and sensory acceptance of Juices from Selected Nigerian Fruits

    Chima Ogbonna, Augustine; Izuchukwu Abuajah, Christian; Eyo Ekpe, Glory

    2013-01-01

    The nutritive factors of the juices of three fruits: orange, pineapple and pawpaw were studied and compared using standard methods. Proximate analysis of the samples indicated that the nutritive factors investigated in the three juice samples were significantly different (p≤0.05). Orange juice contained 2.19% and 3.65% more moisture and 11.43% and 38.57% more crude protein than pineapple and pawpaw juices while pineapple juice had 40.16% and 45.08% more ash as well as 4.74% and 19.59% more...

  9. Luffa aegyptiaca (Gourd) Fruit Juice as a Source of Peroxidase

    Yadav, R. S. S.; Yadav, K. S.; Yadav, H. S.

    2011-01-01

    Peroxidases have turned out to be potential biocatalyst for a variety of organic reactions. The research work reported in this communication was done with the objective of finding a convenient rich source of peroxidase which could be used as a biocatalyst for organic synthetic reactions. The studies made have shown that Luffa aegyptiaca (gourd) fruit juice contains peroxidase activity of the order of 180 enzyme unit/mL. The Km values of this peroxidase for the substrates guaiacol and hydrogen peroxide were 2.0 and 0.2 mM, respectively. The pH and temperature optima were 6.5 and 60°C, respectively. Like other peroxidases, it followed double displacement type mechanism. Sodium azide inhibited the enzyme competitively with Ki value of 3.35 mM. PMID:21804936

  10. Luffa aegyptiaca (Gourd Fruit Juice as a Source of Peroxidase

    R. S. S. Yadav

    2011-01-01

    Full Text Available Peroxidases have turned out to be potential biocatalyst for a variety of organic reactions. The research work reported in this communication was done with the objective of finding a convenient rich source of peroxidase which could be used as a biocatalyst for organic synthetic reactions. The studies made have shown that Luffa aegyptiaca (gourd fruit juice contains peroxidase activity of the order of 180 enzyme unit/mL. The Km values of this peroxidase for the substrates guaiacol and hydrogen peroxide were 2.0 and 0.2 mM, respectively. The pH and temperature optima were 6.5 and 60°C, respectively. Like other peroxidases, it followed double displacement type mechanism. Sodium azide inhibited the enzyme competitively with Ki value of 3.35 mM.

  11. Home Fruit, Juice and Vegetable Pantry Management and Availability Scales

    Baranowski, Tom; Missaghian, Mariam; Watson, Kathy; Broadfoot, Alison; Cullen, Karen; Nicklas, Theresa; Fisher, Jennifer; O’Donnell, Sharon

    2008-01-01

    Home fruit, 100% juice and vegetable (FJV) availability is related to increased FJV consumption by children. While FJV must be purchased for use in the home, no scales have been reported on home FJV pantry management practices. A scale for home FJV pantry management practices was generated from focus group discussions with diverse food shoppers. A commonly used scale of home FJV availability was also assessed. A grocery store intercept survey recruited 171 food shoppers with children in front of supermarkets and grocery stores. Survey instruments were administered twice, separated by 6 weeks. Single dimensionality was observed for each scale. Item Response Theory parameter estimates revealed easily interpreted patterns in the sequence of items by difficulty of response. These scales are available to help better understand influences on family FJV purchase decisions. PMID:17959271

  12. Microbial Quality of Hand-Made Fresh Fruit Juice in Bandar Abbas Shopping Centers, Iran

    Eghbali, M; Kh Moalemi; L Rezaei; V Alipour

    2011-01-01

    "nBackground and Objectives: Fresh fruit juice is one of the best drinks which have minerals and vitamins and is a good source for water compensation, but if microbial quality of the fruit juice does not meet the standard level, it can be play as a source for food disease infections."nMaterial and method:In his cross-sectional study, all of 58 fruit juice shops in Bandar Abbas were selected as study population, correspondence rate was 84 percent. The samples were tested for total Coliform, Es...

  13. Achieving fruit, juice, and vegetable recipe preparation goals influences consumption by 4th grade students

    Cullen, Karen W; Watson, Kathy B; Zakeri, Issa; Baranowski, Tom; Baranowski, Janice H

    2007-01-01

    Background Including children in food preparation activities has long been recommended as a method to encourage children's consumption, but has not been evaluated. Goal setting is also a common component of behavior change programs. This study assessed the impact of attaining goals to prepare fruit-juice or vegetable recipes on student fruit and vegetable consumption as part of a 10-week fruit and vegetable intervention for fourth grade students. Methods At six of the 10 sessions, students (n = 671) selected a fruit-juice or vegetable recipe to prepare at home before the next session. Students returned parent-signed notes reporting their child's goal attainment. Baseline and post consumption were assessed with up to four days of dietary recalls. Analyses included regression models predicting post consumption from the number of fruit-juice or vegetable recipe preparation goals attained, controlling for baseline consumption. Results In general, girls and Hispanic students achieved the most recipe preparation goals. For students with highest baseline fruit-juice consumption, post fruit-juice consumption was higher by about 1.0 serving for those achieving 2 or 3 fruit-juice recipe preparation goals. Post vegetable consumption was highest for students reporting the highest baseline vegetable consumption and who achieved two or three vegetable recipe preparation goals. In general, recipe goal setting was a useful procedure primarily for those with high baseline consumption. Conclusion This is one of the first reports demonstrating that home recipe preparation was correlated with dietary change among children. PMID:17603875

  14. Achieving fruit, juice, and vegetable recipe preparation goals influences consumption by 4th grade students

    Baranowski Tom

    2007-06-01

    Full Text Available Abstract Background Including children in food preparation activities has long been recommended as a method to encourage children's consumption, but has not been evaluated. Goal setting is also a common component of behavior change programs. This study assessed the impact of attaining goals to prepare fruit-juice or vegetable recipes on student fruit and vegetable consumption as part of a 10-week fruit and vegetable intervention for fourth grade students. Methods At six of the 10 sessions, students (n = 671 selected a fruit-juice or vegetable recipe to prepare at home before the next session. Students returned parent-signed notes reporting their child's goal attainment. Baseline and post consumption were assessed with up to four days of dietary recalls. Analyses included regression models predicting post consumption from the number of fruit-juice or vegetable recipe preparation goals attained, controlling for baseline consumption. Results In general, girls and Hispanic students achieved the most recipe preparation goals. For students with highest baseline fruit-juice consumption, post fruit-juice consumption was higher by about 1.0 serving for those achieving 2 or 3 fruit-juice recipe preparation goals. Post vegetable consumption was highest for students reporting the highest baseline vegetable consumption and who achieved two or three vegetable recipe preparation goals. In general, recipe goal setting was a useful procedure primarily for those with high baseline consumption. Conclusion This is one of the first reports demonstrating that home recipe preparation was correlated with dietary change among children.

  15. Fruit juice inhibition of uptake transport: a new type of food–drug interaction

    Bailey, David G

    2010-01-01

    A new type of interaction in which fruit juices diminish oral drug bioavailability through inhibition of uptake transport is the focus of this review. The discovery was based on an opposite to anticipated finding when assessing the possibility of grapefruit juice increasing oral fexofenadine bioavailability in humans through inhibition of intestinal MDR1-mediated efflux transport. In follow-up investigations, grapefruit or orange juice at low concentrations potentially and selectively inhibit...

  16. Investigation on Clarified Fruit Juice Composition by Using Visible Light Micro-Raman Spectroscopy

    Maria Lepore; Damiano Gustavo Mita; Nadia Diano; Ines Delfino; Flora Zenone; Carlo Camerlingo

    2007-01-01

    Liquid samples of clarified apple and apricot juices at different production stages were investigated using visible light micro-Raman spectroscopy in order to assess its potential in monitoring fruit juice production. As is well-known, pectin plays a strategic role in the production of clarified juice and the possibility of using Raman for its detection during production was therefore evaluated. The data analysis has enabled the clear identification of pectin. In particular, Raman spectra of ...

  17. Clarification of Tomato Juice with Polygalacturonase Obtained from Tomato Fruits Infected by Aspergillus niger.

    Ajayi, A A; Peter-Albert, C F; Akeredolu, M; Shokunbi, A A

    2015-02-01

    Two varieties of tomato fruits commonly available in Nigerian markets are the Roma VF and Ibadan local varieties of tomato fruits. The Roma VF fruits are oval in shape. It is a common type of cultivar in the Northern region of Nigeria and it is not susceptible to cracking. The Ibadan local variety of tomato fruits is a local variety commonly found on farmers fields in South-western region of Nigeria. They are highly susceptible to cracking. The Ibadan local variety was employed for this research. There are lots of benefits derived from the consumption of tomato fruits. The fruits can be made into tomato juice clarified with pectinases. Polygalacturonase is one of the pectinases used commercially in the clarification of fruit juice from different fruits. This study examined the production of polygalacturonase during the deterioration of tomato fruits by Aspergillus niger and the role of the purified polygalacturonase in the clarification of tomato juice. Tomato fruits of the Ibadan local variety were inoculated with mycelia discs containing spores of a 96-h-old culture of Aspergillus niger served as the inoculum. The organism from the stock culture was subcultured onto potato dextrose agar plates. The extraction of polygalacturonase after 10 days of incubation at 27 degrees C was carried out by homogenizing the fruits with liquid extractant using the MSE homogenizer after the deteriorated fruits had been chilled for 30 min inside a freezer. Control fruits were similarly treated except that sterile potato dextrose agar served as the inoculum. The effect of different temperature of incubation and different volume of enzyme on the tomato juice from the tomato fruits was investigated. Extracts from the inoculated fruits exhibited appreciable polygalacturonase activity. The juice with polygalacturonase was visually clearer and more voluminous than the juice treated with water for all parameters studied. The highest volume of juice was obtained after an incubation period

  18. Correlates of soft drink and fruit juice consumption among Swedish adolescents

    Vågstrand, Karin; Linné, Yvonne; Karlsson, Jan; Elfhag, Kristina; Lindroos, Anna Karin

    2009-01-01

    The aim of the study was to investigate how soft drink and fruit juice consumption in teenagers is associated with life-style, other food choices, eating behaviour and maternal characteristics. A cross-sectional study of 16-year-old girls (n 275) and boys (n 199) and their mothers was undertaken. Questionnaires were used to assess habitual dietary intake, eating behaviour, physical activity, smoking and educational level. Weight and height were measured. It was found that eating breakfast less than five times per week was independently associated with a high soft drink consumption in both girls and boys. A low intake of cooked meals and milk and a high intake of salty snacks were associated with soft drinks in boys only, and a low intake of fruits in girls only. A high maternal juice intake, low milk and high fruit consumption were independent correlates of fruit juice intake in both girls and boys. In girls, being a smoker, having a smoking mother, a high soft drink intake, scoring low on emotional eating and high on cognitive restraint were also associated with fruit juice intake. A low intake of soft drinks and cooked meals was associated with fruit juice intake in boys only. Neither soft drinks nor fruit juice was associated with BMI. In conclusion, a high intake of both fruit juice and soft drinks were associated with a lower intake of foods such as milk and cooked meals. It might be possible to influence fruit juice intake among teenagers by aiming at their mothers, whereas the adolescents themselves should be targeted when the aim is to reduce soft drink consumption. PMID:18838019

  19. Food safety issues of high pressure treated fruit/vegetable juices

    Houška, M.; Strohalm, J.; Totušek, J.; Tříska, Jan; Vrchotová, Naděžda; Gabrovská, D.; Otová, B.; Gresová, P.

    Praha, 2006. s. 99. [EHPRG Meeting /44./. 04.09.2006-08.09.2006, Praha] Institutional research plan: CEZ:AV0Z60870520 Keywords : fruit/vegetable juices * hihg pressure * food safety Subject RIV: CB - Analytical Chemistry, Separation

  20. Sustainability as Sales Argument in the Fruit Juice Industry? An Analysis of On-Product Communication

    Jeanette Klink

    2014-10-01

    Full Text Available 800x600 Purpose/Value – The objective of this paper is to determine (1 the extent to which sustainability serves as a sales argument and (2 which areas of sustainability are communicated in the fruit juice industry. This seems promising against the background that there are several ethical challenges the fruit juice chain is increasingly confronted with and consumers demand for sustainable products is also rising. Design/Methodology – A market investigation at the Point-of Sale (POS was conducted in July 2013. On-product communication of all fruit juice products (‘not from concentrate (NFC’ fruit juices, ’reconstituted (RECON’ fruit juices, fruit nectars and smoothies from five retailers (two full-range retailers, two discounters, one organic supermarket was analyzed. The data was evaluated using content analysis. Results/Findings – Overall, 562 fruit juices were examined. Results reveal that nearly one quarter of the products has labels signaling sustainable aspects. However, most of those products were found in the organic food retailer and are organic juices. Only a small number of products consider other areas of sustainability, such as social concerns or regional production. Discussion/Conclusion – Communicating sustainability aspects of fruit juice production via on-package labels is scarce in conventional retail stores. In view of the ethical challenges present in the fruit juice chain and discussed in the paper, the increasing demand of consumers for sustainable products and the high competition in the sector, communicating different sustainability aspects can be an opportunity for fruit juice producers and retailers to differentiate their products on the highly saturated fruit juice market.  Normal 0 21 false false false DE X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso

  1. Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O

    Si Yi Pan; Xiao Lin Yao; Gang Fan; Yun Zhang; Yan Zhang; Bi Jun Xie; Yu Qiao

    2008-01-01

    Gas chromatography-mass spectrometry (GC-MS) and gas chromatographyolfactometry (GC-O) were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, respectively. GC-O was performed to study the aromatic profile of Jinchen fruit juice and peel oil. A total of 41 components appeared to contribute to the aroma of fruit juice and peel oil. Twelve comp...

  2. STUDIES ON STORAGE OF BOTTLE GOURD JUICE PREPARED FROM DIFFERENT MATURITY STAGES OF FRUITS

    Kalpana Dahatonde; A. M. Musmadeand; M.U.Tanpure

    2015-01-01

    Bottle gourd (Lagenaria siceraria Mol.Standl.) is a delicious vegetable,capable for delivering health benefits besides fulfilling physiological needs. The juice was prepared from immature to over mature fruits of bottle gourd fruits of 65, 70, 75 and 80 days after sowing. The physico-chemical, sensory characteristics and microbiological safety of bottle gourd juice in glass and PET bottles were evaluated for 3 months at room and cold temperature. There was continuous increase in TSS, reducing...

  3. Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance

    Rocha, Izabela Furtado de Oliveira; Bolini, Helena Maria André

    2015-01-01

    This study evaluated the effect of different sweeteners on the sensory profile, acceptance, and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame, sucralose, stevia, cyclamate/saccharin blend 2:1, and neotame. Sensory profiling was performed by 12 trained assessors using quantitative descriptive analysis (QDA). Acceptance tests (appearance, aroma, flavor, texture and overall impression) were performed with 124 consumers of tropical fruit juice. Samples wit...

  4. Sustainability as Sales Argument in the Fruit Juice Industry? An Analysis of On-Product Communication

    Jeanette Klink; Nina Langen; Stefanie Hecht; Monika Hartmann

    2014-01-01

    Purpose/Value – The objective of this paper is to determine (1) the extent to which sustainability serves as a sales argument and (2) which areas of sustainability are communicated in the fruit juice industry. This seems promising against the background that there are several ethical challenges the fruit juice chain is increasingly confronted with and consumers demand for sustainable products is also rising. Design/Methodology – A market investigation at the Point-of Sale (POS) w...

  5. Stability of volatile profile and sensory properties of passion fruit juice during storage in glass bottles

    Vitória Matos de Freitas; Deborah dos Santos Garruti; Manoel Alves Souza Neto; Heliofábia Virgínia de Vasconcelos Facundo; José Maria Correia

    2011-01-01

    This study aimed at assessing the stability of passion fruit juice in glass bottles during a 120-day storage period, regarding its volatile compounds profile and sensory properties (aroma and flavor). Samples were obtained from a Brazilian tropical juice industry (Fortaleza, Brazil) and submitted to sensory and chromatographic analyses. The characteristic aroma and flavor of passion fruit were evaluated by a trained panel with a non-structured scale of 9 cm. The headspace volatile compounds w...

  6. EFFECT OF FRUIT JUICE ON THE DISSOLUTION OF DICLOFENAC SODIUM SUSTAINED RELEASE MATRIX TABLETS

    Md. Hassan Kawsar et al.

    2011-01-01

    In vitro dissolution of ten brands of diclofenac sodium sustained release matrix tablets were studied to determine the effect of fruit juice in the bioavailability of diclofenac. Significant reduction was observed in the release rate at all collected brands, where except sample D7 and D8 others were not fulfill the USP in vitro dissolution specification when administered with fruit juice. Therefore to avoid drug therapeutic failures and of the drug in the systemic circulation, ingestion of th...

  7. Effects of commonly consumed fruit juices and carbohydrates on redox status and anticancer biomarkers in female rats

    Breinholt, Vibeke M.; Nielsen, Salka E.; Knuthsen, Pia; Lauridsen, Søren T.; Daneshvar, Bahram; Sørensen, Annemarie

    2003-01-01

    following administration of orange juice, black currant juice, or the 1: 1 combination of apple and black currant juice. A significant increase in 2-amino-adipic semialdehyde was also observed in control rats given sucrose, fructose, and glucose in the drinking water at concentrations approximating the......Administration of apple juice, black currant juice, ora 1:1 combination of the two juices significantly decreased the level of the lipid peroxidation biomarker malondialdehyde in plasma of female rats, whereas the protein oxidation biomarker 2-amino-adipic semialdehyde, was significantly increased...... average carbohydrate levels in the employed fruit juices. None of the fruit juices were found to affect the activities of antioxidant enzymes in red blood cells or hepatic glutathione S-transferase. Hepatic quinone reductase activity, on the other hand, was significantly increased by grape-fruit juice...

  8. Evaluation of radurizited and pasteurized fruits juices during 12 months of storage

    Stability of radurized red and black currant, bilberry, plum and tomato juices, stored at a temperature of 20+-30C, was investigated. With 60Co as radiation source, doses of 0,5 to 1,5 Mrad were applied. In a 12-month period no significant changes in pH, total and volatile acidity were found. Anthocyanic pigment and ascorbic acid losses were greater in radurized than in pasteurized juices. No organoleptic changes occurred after irradiation with 1 Mrad in tomato juices, very little change in plum and bilberry juices and considerable unfavorable changes in currant juice

  9. Replacing 100% fruit juice with whole fruit results in a trade off of nutrient in the diets of children

    The effect of replacing 100% fruit juice (FJ) with whole fruit (WF) on nutrient intake and adequacy in children's diets is unclear. The objective of this study was to model the effect of replacing FJ with WF in children's diets. Data from children 2-18 years of age (n=6,090) participating in the Na...

  10. Analysis of Dental Enamel Surface Submitted to Fruit Juice Plus Soymilk by Micro X-Ray Fluorescence: In Vitro Study

    Janaína Salmos Brito

    2016-01-01

    Full Text Available Objective. This paper aimed to analyze the in vitro industrialized fruit juices effect plus soy to establish the erosive potential of these solutions. Materials and Methods. Seventy bovine incisors were selected after being evaluated under stereomicroscope. Their crowns were prepared and randomly divided into 7 groups, using microhardness with allocation criteria. The crowns were submitted to the fruit juice plus soy during 15 days, twice a day. The pH values, acid titration, and Knoop microhardness were recorded and the specimens were evaluated using X-ray microfluorescence (µXRF. Results. The pH average for all juices and after 3 days was significantly below the critical value for dental erosion. In average, the pH value decreases 14% comparing initial time and pH after 3 days. Comparing before and after, there was a 49% microhardness decrease measured in groups (p<0.05. Groups G1, G2, G5, and G6 are above this average. The analysis by μXRF showed a decrease of approximately 7% Ca and 4% P on bovine crowns surface. Florida (FL statistical analysis showed a statistically significant 1 difference between groups. Thus, a tooth chance to suffer demineralization due to industrialized fruit juices plus soy is real.

  11. Fruit juice inhibition of uptake transport: a new type of food–drug interaction

    Bailey, David G

    2010-01-01

    A new type of interaction in which fruit juices diminish oral drug bioavailability through inhibition of uptake transport is the focus of this review. The discovery was based on an opposite to anticipated finding when assessing the possibility of grapefruit juice increasing oral fexofenadine bioavailability in humans through inhibition of intestinal MDR1-mediated efflux transport. In follow-up investigations, grapefruit or orange juice at low concentrations potentially and selectively inhibited in vitro OATP1A2-mediated uptake compared with MDR1-caused efflux substrate transport. These juices at high volume dramatically depressed oral fexofenadine bioavailability. Grapefruit was the representative juice to characterize the interaction subsequently. A volume–effect relationship study using a normal juice amount halved average fexofenadine absorption. Individual variability and reproducibility data indicated the clinical interaction involved direct inhibition of intestinal OATP1A2. Naringin was a major causal component suggesting that other flavonoids in fruits and vegetables might also produce the effect. Duration of juice clinical inhibition of fexofenadine absorption lasted more than 2 h but less than 4 h indicating the interaction was avoidable with appropriate interval of time between juice and drug consumption. Grapefruit juice lowered the oral bioavailability of several medications transported by OATP1A2 (acebutolol, celiprolol, fexofenadine, talinolol, L-thyroxine) while orange juice did the same for others (atenolol, celiprolol, ciprofloxacin, fexofenadine). Juice clinical inhibition of OATP2B1 was unresolved while that of OATP1B1 seemed unlikely. The interaction between grapefruit juice and etoposide also seemed relevant. Knowledge of both affected uptake transporter and drug hydrophilicity assisted prediction of the clinical interaction with grapefruit or orange juice. PMID:21039758

  12. Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather

    Diamante, Lemuel M.; Siwei Li; Qianqian Xu; Janette Busch

    2013-01-01

    A study was conducted to determine the effects of different levels of apple juice concentrate (AJC), blackcurrant concentrate (BCC) and pectin on the moisture content, water activity, color, texture and ascorbic acid content of apple-blackcurrant fruit leather using the response surface methodology. The results showed the moisture content increased with increasing pectin level and with greater increases at higher AJC and BCC levels while the water activity increased with increasing pectin lev...

  13. Effects of Lagenaria Sicessaria Fruit Juice on Lipid Profile and Glycoprotein Contents in Cardiotoxicity Induced by Isoproterenol in Rats

    Upaganlawar, Aman; Balaraman, R

    2012-01-01

    This study investigated antihyperlipidemic effects of Lagenaria siceraria fruit juice (LSFJ) in isoproterenol (ISO)induced cardiotoxicity in rats. Rats treated with ISO (200 mg/kg, s.c.) showed a significant increase in the levels of triglycerides, cholesterol, and free fatty acids, in both serum and heart tissue. An increase in the levels of phospholipids, low-density lipoprotein, and very low-density lipoprotein-cholesterol, and decrease in high-density lipoprotein-cholesterol in serum and ...

  14. EFFECT OF FRUIT JUICE ON THE DISSOLUTION OF DICLOFENAC SODIUM SUSTAINED RELEASE MATRIX TABLETS

    Md. Hassan Kawsar et al.

    2011-12-01

    Full Text Available In vitro dissolution of ten brands of diclofenac sodium sustained release matrix tablets were studied to determine the effect of fruit juice in the bioavailability of diclofenac. Significant reduction was observed in the release rate at all collected brands, where except sample D7 and D8 others were not fulfill the USP in vitro dissolution specification when administered with fruit juice. Therefore to avoid drug therapeutic failures and of the drug in the systemic circulation, ingestion of the juice with diclofenac sodium should be discouraged.

  15. Social Support Is a Primary Influence on Home Fruit, 100% Juice, and Vegetable Availability

    Baranowski, Tom; Watson, Kathy; Missaghian, Mariam; Broadfoot, Alison; Cullen, Karen; Nicklas, Theresa; Fisher, Jennifer; Baranowski, Janice; O’Donnell, Sharon

    2008-01-01

    Children tend to eat more fruit and vegetables when more are available in the home. We proposed and tested a model that predicts the availability at home (hereinafter termed “home availability”) of fruit, 100% juice, and vegetables, using new measures of frequency of food shopping, purchase, and comparative purchase outcome expectancies (ie, the perceived benefits and costs of purchasing fruit and vegetables), home food pantry management practices, family social support for purchasing fruit a...

  16. Interactive neonatal gastrointestinal magnetic resonance imaging using fruit juice as an oral contrast media

    The objective was to evaluate the use of fruit juice with an interactive inversion recovery (IR) MR pulse sequence to visualise the gastrointestinal tract. We investigated the relaxation properties of 12 different natural fruit juices in vitro, to identify which could be used as oral contrast. We then describe our initial experience using an interactive MR pulse sequence to allow optimal visualisation after administering pineapple juice orally, and suppressing pre-existing bowel fluid contents, with variable TI in three adult and one child volunteer. Pineapple juice (PJ) had both the shortest T1 (243 ms) and shortest T2 (48 ms) of the fruit juices tested. Optimal signal differentiation between pre-existing bowel contents and oral PJ administration was obtained with TIs of between 900 and 1100 ms. The use of an inversion recovery preparation allowed long T1 pre-existing bowel contents to be suppressed whilst the short T1 of fruit juice acts as a positive contrast medium. Pineapple juice could be used as oral contrast agent for neonatal gastrointestinal magnetic resonance imaging

  17. Social Support Is a Primary Influence on Home Fruit, 100% Juice, and Vegetable Availability

    Baranowski, Tom; Watson, Kathy; Missaghian, Mariam; Broadfoot, Alison; Cullen, Karen; Nicklas, Theresa; Fisher, Jennifer; Baranowski, Janice; O’Donnell, Sharon

    2009-01-01

    Children tend to eat more fruit and vegetables when more are available in the home. We proposed and tested a model that predicts the availability at home (hereinafter termed “home availability”) of fruit, 100% juice, and vegetables, using new measures of frequency of food shopping, purchase, and comparative purchase outcome expectancies (ie, the perceived benefits and costs of purchasing fruit and vegetables), home food pantry management practices, family social support for purchasing fruit and vegetables, food shopping practices, and body mass index (BMI). Participants (N=98) were recruited in 2004 in front of grocery stores and completed two telephone interviews. Cross-sectional hierarchical regression was employed with backward deletion of nonsignificant variables. Despite many statistically significant bivariate correlations between the new variables and home fruit, 100% juice, and vegetable availability, social support was the primary predictor of home fruit availability in multivariate regression. BMI and home 100% juice pantry management were the primary predictors of home 100% juice availability. Social support, BMI, and shopping practices were the primary predictors of home vegetable availability. Social support for purchasing fruit, 100% juice, and vegetables was an important, consistent predictor of home availability. These findings need to be replicated in larger samples. PMID:18589035

  18. Stability, antimicrobial activity, and effect of nisin on the physico-chemical properties of fruit juices.

    de Oliveira Junior, Adelson Alves; de Araújo Couto, Hyrla Grazielle Silva; Barbosa, Ana Andréa Teixeira; Carnelossi, Marcelo Augusto Guitierrez; de Moura, Tatiana Rodrigues

    2015-10-15

    Heat processing is the most commonly used hurdle for inactivating microorganisms in fruit juices. However, this preservation method could interfere with the organoleptic characteristics of the product. Alternative methods have been proposed and bacteriocins such as nisin are potential candidates. However, the approval of bacteriocins as food additives is limited, especially in foods from vegetal origin. We aimed to verify the stability, the effect on physico-chemical properties, and the antimicrobial activity of nisin in different fruit juices. Nisin remained stable in fruit juices (cashew, soursop, peach, mango, passion fruit, orange, guava, and cupuassu) for at least 30 days at room or refrigerated temperature and did not cause any significant alterations in the physico-chemical characteristics of the juices. Besides, nisin favored the preservation of vitamin C content in juices. The antimicrobial activity of nisin was tested against Alicyclobacillus acidoterrestris, Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes in cashew, soursop, peach, and mango juices. Nisin caused a 4-log reduction in viable cells of A. acidoterrestris in soursop, peach, and mango juices after 8h of incubation, and no viable cells were detected in cashew juices. After 24h of incubation in the presence of nisin, no viable cells were detected, independently of the juices. To S. aureus, at 24h of incubation in the presence of nisin, viable cells were only detected in mango juices, representing a 4-log decrease as compared with the control treatment. The number of viable cells of B. cereus at 24h of incubation in the presence of nisin represented at least a 4-log decrease compared to the control treatment. When the antimicrobial activity of nisin was tested against L. monocytogenes in cashew and soursop juices, no reduction in the viable cell number was observed compared to the control treatment after 24h of incubation. Viable cells were four and six times less than in the

  19. How much sugar is hidden in drinks marketed to children? A survey of fruit juices, juice drinks and smoothies

    Boulton, Jane; Hashem, Kawther M; Jenner, Katharine H; Lloyd-Williams, Ffion; Bromley, Helen; Capewell, Simon

    2016-01-01

    Objective To investigate the amount of sugars in fruit juices, juice drinks and smoothies (FJJDS) marketed to children. Design We surveyed the sugars content (per 100 ml and standardised 200 ml portion) of all FJJDS sold by seven major UK supermarkets (supermarket own and branded products). Only products specifically marketed towards children were included. We excluded sports drinks, iced teas, sugar-sweetened carbonated drinks and cordials as being not specifically marketed towards children. Results We identified 203 fruit juices (n=21), juice drinks (n=158) and smoothies (n=24) marketed to children. Sugars content ranged from 0 to 16 g/100 ml. The mean sugars content was 7.0 g/100 ml, but among the 100% fruit juice category, it was 10.7 g/100 ml. Smoothies (13.0 g/100 ml) contained the highest amounts of sugars and juice drinks (5.6 g/100 ml) contained the lowest amount. 117 of the 203 FJJDS surveyed would receive a Food Standards Agency ‘red’ colour-coded label for sugars per standardised 200 ml serving. Only 63 FJJDS would receive a ‘green’ colour-coded label. 85 products contained at least 19 g of sugars—a child's entire maximum daily amount of sugars. 57 products contained sugar (sucrose), 65 contained non-caloric sweeteners and five contained both. Seven products contained glucose-fructose syrup. Conclusions The sugars content in FJJDS marketed to children in the UK is unacceptably high. Manufacturers must stop adding unnecessary sugars and calories to their FJJDS. PMID:27009146

  20. Optimization of spray drying process for developing seabuckthorn fruit juice powder using response surface methodology.

    Selvamuthukumaran, Meenakshisundaram; Khanum, Farhath

    2014-12-01

    The response surface methodology was used to optimize the spray drying process for development of seabuckthorn fruit juice powder. The independent variables were different levels of inlet air temperature and maltodextrin concentration. The responses were moisture, solubility, dispersibility, vitamin C and overall color difference value. Statistical analysis revealed that independent variables significantly affected all the responses. The Inlet air temperature showed maximum influence on moisture and vitamin C content, while the maltodextrin concentration showed similar influence on solubility, dispersibility and overall color difference value. Contour plots for each response were used to generate an optimum area by superimposition. The seabuckthorn fruit juice powder was developed using the derived optimum processing conditions to check the validity of the second order polynomial model. The experimental values were found to be in close agreement to the predicted values and were within the acceptable limits indicating the suitability of the model in predicting quality attributes of seabuckthorn fruit juice powder. The recommended optimum spray drying conditions for drying 100 g fruit juice slurry were inlet air temperature and maltodextrin concentration of 162.5 °C and 25 g, respectively. The spray dried juice powder contains higher amounts of antioxidants viz., vitamin C, vitamin E, total carotenoids, total anthocyanins and total phenols when compared to commercial fruit juice powders and they are also found to be free flowing without any physical alterations such as caking, stickiness, collapse and crystallization by exhibiting greater glass transition temperature. PMID:25477639

  1. Evaluation of ultrasound based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetable juices.

    Khandpur, Paramjeet; Gogate, Parag R

    2016-03-01

    The present work evaluates the performance of ultrasound based sterilization approaches for processing of different fruit and vegetable juices in terms of microbial growth and changes in the quality parameters during the storage. Comparison with the conventional thermal processing has also been presented. A novel approach based on combination of ultrasound with ultraviolet irradiation and crude extract of essential oil from orange peels has been used for the first time. Identification of the microbial growth (total bacteria and yeast content) in the juices during the subsequent storage and assessing the safety for human consumption along with the changes in the quality parameters (Brix, titratable acidity, pH, ORP, salt, conductivity, TSS and TDS) has been investigated in details. The optimized ultrasound parameters for juice sterilization were established as ultrasound power of 100 W and treatment time of 15 min for the constant frequency operation (20 kHz). It has been established that more than 5 log reduction was achieved using the novel combined approaches based on ultrasound. The treated juices using different approaches based on ultrasound also showed lower microbial growth and improved quality characteristics as compared to the thermally processed juice. Scale up studies were also performed using spinach juice as the test sample with processing at 5 L volume for the first time. The ultrasound treated juice satisfied the microbiological and physiochemical safety limits in refrigerated storage conditions for 20 days for the large scale processing. Overall the present work conclusively established the usefulness of combined treatment approaches based on ultrasound for maintaining the microbiological safety of beverages with enhanced shelf life and excellent quality parameters as compared to the untreated and thermally processed juices. PMID:26585014

  2. Comparative Nutritional Analysis and Antioxidant Activity of Fruit Juices of some Citrus spp.

    Rakesh Kumar, Saurabh Vijay and Nawaz Khan

    2013-05-01

    Full Text Available Fruit juices of four species of Citrus genus i.e. C. maxima, C. limon, C. sinensis, C. reticulata were analyzed for their nutritional content (i.e. soluble sugar, total RNA & pentose sugar, free amino acids, soluble protein, total phenolic compounds and vitamin-C and antioxidant potential. The content of all studied parameters varied from one species to another but no specific trend was observed. The juice of C. reticulata was found to be rich in total soluble sugar (15.43 mg/100 ml and free amino acids (15.18 mg/100 ml as compared to other species of Citrus while C. sinensis contained the highest amount (23.07 mg/100 ml of total phenolic content. Further, C. limon contained the highest amount of total soluble proteins (180.67 mg/100 ml, total RNA & pentose sugar content (131.07 mg/100 ml, and Vitamin C (ascorbic acid content (67.97 mg/100 ml. C. sinensis & C. reticulata showed good reducing power activity at the dose of 300 µg/ml while C. limon showed good DPPH radical scavenging at all concentration ranges in comparison to the standard.

  3. Intake of Fruit Juice and Incidence of Type 2 Diabetes: A Systematic Review and Meta-Analysis

    Xi, Bo; Li, Shuangshuang; Liu, Zhaolu; Tian, Huan; Yin, Xiuxiu; Huai, Pengcheng; Tang, Weihong; Zhou, Donghao; Steffen, Lyn M.

    2014-01-01

    Background Several prospective studies have been conducted to examine the relationship between fruit juice intake and risk of incident type 2 diabetes, but results have been mixed. In the present study, we aimed to estimate the association between fruit juice intake and risk of type 2 diabetes. Methods PubMed and Embase databases were searched up to December 2013. All prospective cohort studies of fruit juice intake with risk of type 2 diabetes were included. The pooled relative risks (RRs) w...

  4. Effect of Fruit Juice on Cholesterol and Blood Pressure in Adults: A Meta-Analysis of 19 Randomized Controlled Trials

    Liu, Kai; Xing, Anhui; Chen, Ka; Wang, Bin; Zhou, Rui; Chen, Shihui; Xu, Hongxia; Mi, Mantian

    2013-01-01

    Background The effect of fruit juice on serum cholesterol and blood pressure in humans has generated inconsistent results. We aimed to quantitatively evaluate the effect of fruit juice on serum cholesterol and blood pressure in adults. Methods We performed a strategic literature search of PubMed, EMBASE, and the Cochrane Library (updated to October, 2012) for randomized controlled trials that evaluated the effects of fruit juice on serum cholesterol and blood pressure. Study quality was asses...

  5. Heat treatment and gamma radiation effects on the physical-chemical, microbiological and sensory stability of pure sugarcane juice or added with fruit juices, stored under refrigeration;Efeitos do processamento termico e da radiacao gama na estabilidade fisico-quimica, microbiologica e sensorial de caldo de cana puro e adicionado de suco de frutas, armazenado sob refrigeracao

    Oliveira, Aline Cristine Garcia de

    2007-07-01

    Sugarcane juice is a taste drink, energetic, no alcoholic that conserves all the nutrients in cane sugar. It was very appreciated by the Brazilian population and its production has been shown to be a highly lucrative business. This research had the following objectives: evaluate the acceptance of the consuming market and the stability of pure sugarcane juice or added with natural fruit juices, submitted of heat treatment (70 deg C/ 25 min) and/ or gamma radiation (2,5 kGy) and stored in high density polyethylene bottles, under refrigeration (5 +- 1 deg C). Sugarcane juice market test was evaluated through the application of 350 questionnaires on six Sao Paulo cities. Sugarcane juice stability was evaluated through microbiological (psychotropic count, lactic bacteria and yeasts and molds count), physical-chemical (pH, color, titratable acidity, soluble solids, ratio and polyphenoloxidase activity) and sensory (hedonic test) parameters. Centesimal composition was determined analyzing: humidity, caloric value, total carbohydrates, total and reducing sugars, lipids, proteins, ascorbic acid, ash and minerals. Sugarcane juice shelf life period was determinate ever 7 days over a period of 42 days stored under refrigeration. The data were submitted to the variance analysis and compared by Tukey's test (p<0,05). Among the 350 interviewed people, more of the half one is interested about its habitual food safe and care about street foods. Sandwiches had been cited foods as routinely consumed, followed for the sugarcane juice and 'pastel'. Among the interviewed ones, 80% had mentioned to appreciate sugarcane juice. It had not correlation between age and school age and the preference for the consumption form was with lemon juice addition. About 55% of the interviewed ones had mentioned that would more frequently consume sugarcane juice processed and packed. Sugarcane juice processing did not modify the flavor and taste of the drink. It was concluded from the

  6. Effects of commonly consumed fruit juices and carbohydrates on redox status and anticancer biomarkers in female rats

    Breinholt, Vibeke M.; Nielsen, Salka E.; Knuthsen, Pia;

    2003-01-01

    diet. However, no effects were observed on hepatic glutathione S-transferase or quinone reductase activities, plasma redox status, or the activity of red blood cell antioxidant enzymes. Overall, the results of the present study suggest that commonly consumed fruit juices can alter lipid and protein...... average carbohydrate levels in the employed fruit juices. None of the fruit juices were found to affect the activities of antioxidant enzymes in red blood cells or hepatic glutathione S-transferase. Hepatic quinone reductase activity, on the other hand, was significantly increased by grape-fruit juice...

  7. 27 CFR 24.180 - Use of concentrated and unconcentrated fruit juice.

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Use of concentrated and unconcentrated fruit juice. 24.180 Section 24.180 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Wine § 24.180 Use of concentrated and unconcentrated fruit...

  8. Uranium estimation in toothpastes and fruit juices using solid state nuclear track detectors

    A fission track analysis has been used to estimate the uranium concentration in some toothpastes manufactured in India and fruit juices derived from the fruits available in the local market of Amritsar. The uranium content in these toothpastes has been found to vary from 0.91 to 3.56 ppm. The uranium content in fruit juices has been found to vary from 0.25 to 1.69 ppb. The present investigations have been carried out with an aim to estimate the level of U content in these materials for the studies of radiation health hazards. (author)

  9. Microbial Quality of Hand-Made Fresh Fruit Juice in Bandar Abbas Shopping Centers, Iran

    M Eghbali

    2011-04-01

    Full Text Available "nBackground and Objectives: Fresh fruit juice is one of the best drinks which have minerals and vitamins and is a good source for water compensation, but if microbial quality of the fruit juice does not meet the standard level, it can be play as a source for food disease infections."nMaterial and method:In his cross-sectional study, all of 58 fruit juice shops in Bandar Abbas were selected as study population, correspondence rate was 84 percent. The samples were tested for total Coliform, Escherichia coli, Staphylococcus aureus, yeasts and molds."nResults:Testing the samples showed among 146 samples, 142 of them were contaminated by microorganisms. All of Carrot and mango juices were contaminated. The mean contamination rate of juices to Coliform bacteria, Mesophilic bacteria, Escherichia coli and yeasts were 86.2, 53.2, 57 and 56.6 percents respectively."nConclusion:97.3 percents of samples did not have a good microbial quality for human consumption. If consumption of fresh fruit juices will cause the consumer at risk of food borne diseases, all the natural benefits of them in terms of richness in minerals and vitamins will waste.

  10. Impact of fruit juice and beverage portion size on snack intake in preschoolers.

    Norton, Erin M; Poole, Seletha A; Raynor, Hollie A

    2015-12-01

    It has been recommended that beverages other than 100% fruit juice, such as water, be served at meals and snacks for preschool-aged children to reduce excessive energy intake. Using a 2 × 2 × 2 design (between-subjects factor of order and within-subjects factors of beverage type and size), 26 children (3.9 ± 0.6 years of age, 50% female, 73% white, and 88.5% non-Hispanic or Latino) completed four, 20-min snack sessions consisting of 200 g of applesauce, 60 g of graham crackers, and either 6 oz. (approximately 180 g) or 12 oz. (approximately 360 g) of 100% berry fruit juice or water, to examine the influence of 100% fruit juice and the portion size of the provided fruit juice, on beverage, food, and overall snack intake. Mixed-factor analyses of covariance revealed a significant (p water condition consuming more than the 12 oz. juice condition (117.7 ± 69.1 kcal vs. 88.5 ± 64.1 kcal). A main effect of beverage type was found on overall snack energy intake, with more overall energy consumed when juice was provided (175.4 ± 50.0 kcal vs. 104.8 ± 62.8 kcal, p children with a larger size of beverage at a snack increased beverage and/or food intake, and serving 100% juice led to greater overall snack energy intake. Future research should examine the role of 100% fruit juice, and beverage portion size, in contributing to excessive daily energy intake in preschool-aged children. PMID:26232137

  11. Determination of pH, buffering capacity, total carbohydrates and sucrose in sugar-free and light processed fruit juices

    Juliana Dal Molin Netto

    2010-07-01

    Full Text Available Introduction: Tooth erosion is the irreversible loss of dental hard tissues caused by acids and/or chelation without bacterial involvement.Many studies showed that there is an increase of tooth erosion in population and that it is related to the consumption of soft drinks,including processed fruit juices. Objective: The aim of this study was to evaluate the pH, buffering capacity (BC, total carbohydrates and sucrose in 15 sugar-free and light processed fruit juices.Material and methods: The pH was determined with a Mettler Toledo 320 pH meter.The BC was determined by titration, adding 0.1 N NaOH in 10 mL of each drink until reaching a pH level of 7.0. The total carbohydrates were determined using the phenol sulfuric method, while the sucrose was determined through the incubation of each sample with the invertase enzyme.Results: The average value of pH was 2.61 (±0.29.The processed fruit juices analyzed needed, in average, 6.2 mL (±1.9 of NaOH in order to increase the pH to 7.0. The total carbohydrates showed to be according to the values presented in the labels.The sucrose content verified in each drink was very low and varied from 0.60 to 0.93 g / 200 mL.Conclusion: This study showed that the 15 drinks analyzed had low pH and erosive potential, once most juices presented high BC.The sucrose presented in each drink was very low, suggesting that they are not cariogenic. Nevertheless, further studies that demonstrate the action of these juices in the dental surface are required.

  12. Potential of membrane distillation for production of high quality fruit juice concentrate.

    Onsekizoglu Bagci, Pelin

    2015-01-01

    Fruit juices are generally concentrated in order to improve the stability during storage and to reduce handling, packaging, and transportation costs. Thermal evaporation is the most widely used technique in industrial fruit juice concentrate production. In addition to high energy consumption, a large part of the characteristics determining the quality of the fresh juice including aroma, color, vitamins, and antioxidants undergoes remarkable alterations through the use of high operation temperatures. Increasing consumer demand for minimally or naturally processed stable products able to retain as much possible the uniqueness of the fresh fruit has engendered a growing interest for development of nonthermal approaches for fruit juice concentration. Among them, membrane distillation (MD) and its variants have attracted much attention for allowing very high concentrations to be reached under atmospheric pressure and temperatures near ambient temperature. This review will provide an overview of the current status and recent developments in the use of MD for concentration of fruit juices. In addition to the most basic concepts of MD variants, crucial suggestions for membrane selection and operating parameters will be presented. Challenges and future trends for industrial adaptation taking into account the possibility of integrating MD with other existing processes will be discussed. PMID:24915342

  13. Patulin and its dietary intake by fruit juice consumption in Iran.

    Rahimi, Ebrahim; Rezapoor Jeiran, Masoome

    2015-01-01

    A survey was conducted to determine levels and dietary intake of patulin (PAT) from fruit juices consumed in Iran. PAT content was determined using high performance liquid chromatography-diode array detection in 161 samples of fruit juices including apple, pineapple, pear, peach, pomegranate and white and red grape juices. Results revealed the presence of PAT in 16.1% of the samples examined, ranging from 5 to 190.7 µg/kg. Average and median PAT content in positive samples was 34.5 and 18.5 µg/kg, respectively. PAT concentration in 2.5% of the samples was higher than the maximum limit as set by European regulations for PAT in fruit products (50 µg/kg). Estimated daily intake of PAT by fruit juice was 16.4, 45.9 and 74.6 ng/kg bw/day for Iranian adults, children and babies, respectively. The results of this study showed that PAT does not seem to be a problem in fruit-based drinks commercialised in Iran, except for apple juice. PMID:25494337

  14. Recovery of volatile fruit juice aroma compounds by membrane technology

    Bagger-Jørgensen, Rico; Meyer, Anne S.; Pinelo, Manuel;

    2011-01-01

    degradation of anthocyanins and polyphenolic compounds in the juice. Industrial relevanceHigh temperature evaporation is the most widely used industrial technique for aroma recovery and concentration of juices, but membrane distillation (MD) may provide for gentler aroma stripping and lower energy consumption...

  15. Pomegranate fruit juice for chemoprevention and chemotherapy of prostate cancer

    Malik, Arshi; Afaq, Farrukh; Sarfaraz, Sami; Adhami, Vaqar M.; Syed, Deeba N.; Mukhtar, Hasan

    2005-01-01

    Prostate cancer is the most common invasive malignancy and the second leading cause of cancer-related deaths among U.S. males, with a similar trend in many Western countries. One approach to control this malignancy is its prevention through the use of agents present in diet consumed by humans. Pomegranate from the tree Punica granatum possesses strong antioxidant and antiinflammatory properties. We recently showed that pomegranate fruit extract (PFE) possesses remarkable antitumor-promoting effects in mouse skin. In this study, employing human prostate cancer cells, we evaluated the antiproliferative and proapoptotic properties of PFE. PFE (10-100 μg/ml; 48 h) treatment of highly aggressive human prostate cancer PC3 cells resulted in a dose-dependent inhibition of cell growth/cell viability and induction of apoptosis. Immunoblot analysis revealed that PFE treatment of PC3 cells resulted in (i) induction of Bax and Bak (proapoptotic); (ii) down-regulation of Bcl-XL and Bcl-2 (antiapoptotic); (iii) induction of WAF1/p21 and KIP1/p27; (iv) a decrease in cyclins D1, D2, and E; and (v) a decrease in cyclin-dependent kinase (cdk) 2, cdk4, and cdk6 expression. These data establish the involvement of the cyclin kinase inhibitor-cyclin-cdk network during the antiproliferative effects of PFE. Oral administration of PFE (0.1% and 0.2%, wt/vol) to athymic nude mice implanted with androgen-sensitive CWR22Rν1 cells resulted in a significant inhibition in tumor growth concomitant with a significant decrease in serum prostate-specific antigen levels. We suggest that pomegranate juice may have cancer-chemopreventive as well as cancer-chemotherapeutic effects against prostate cancer in humans. PMID:16192356

  16. Determination of Al, P, and Si in fruit juices stored in glass and aluminized containers

    The concentration of Al, P, and Si in 142 samples of five fruit juices, measured with neutron activation analysis and atomic absorption spectroscopy, varies from 0 to 1.44, 31 to 201, and 1.5 to 35 μg/mL, respectively. The mean concentration of Al in apple, grape, grapefruit, orange, and pineapple juices is 0.54, 0.94, 0.24, 0.29, and 0.62 μg/ml, respectively. The mean concentration of P in the same juices is 102, 115, 124, 127, and 76 μg/ml. The storage of juice in aluminized containers with internal plastic coating does not increase the concentration of Al in the juice

  17. Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange

    Guimarães, Rafaela; Barros, Lillian; João C. M. Barreira; Sousa, Maria João; Carvalho, Ana Maria; Ferreira, Isabel C. F. R.

    2010-01-01

    A comparative study between the antioxidant properties of peel (flavedo and albedo) and juice of some commercially grown citrus fruit (Rutaceae), grapefruit (Citrus paradisi), lemon (Citrus limon), lime (Citrus aurantiifolia) and sweet orange (Citrus sinensis) was performed. Different in vitro assays were applied to the volatile and polar fractions of peels and to crude and polar fraction of juices: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, reducing power...

  18. Trace elements profile in nectars and fruit juices consumed in Portugal

    Coelho, Inês; Sardinha, Dina; Gueifão, Sandra; Castanheira, Isabel

    2015-01-01

    Objective: The main objectives of the present work were 1) to study the inorganic contaminants present in nectars and fruit juices consumed in Portugal and 2) to evaluate the reliability of pooled versus single samples to derive consistent estimates of exposure assessment to inorganic contaminants. Methodology: Twenty four samples of juices and nectars representative of the domestic market were acquired in May 2014 in the Lisbon region. Samples of representative brands were collect...

  19. Carbon isotope ratios and isotopic correlations between components in fruit juices

    Wierzchnicki, Ryszard

    2013-04-01

    Nowadays food products are defined by geographical origin, method of production and by some regulations concerning terms of their authenticity. Important data for confirm the authenticity of product are providing by isotopic methods of food control. The method checks crucial criteria which characterize the authenticity of inspected product. The European Union Regulations clearly show the tendency for application of the isotopic methods for food authenticity control (wine, honey, juice). The aim of the legislation steps is the protection of European market from possibility of the commercial frauds. Method of isotope ratio mass spectrometry is very effective tool for the use distinguishably the food products of various geographical origin. The basic problem for identification of the sample origin is the lack of databases of isotopic composition of components and information about the correlations of the data. The subject of the work was study the isotopic correlations existing between components of fruits. The chemical and instrumental methods of separation: water, sugars, organic acids and pulp from fruit were implemented. IRMS technique was used to measure isotopic composition of samples. The final results for original samples of fruits (apple, strawberry etc.) will be presented and discussed. Acknowledgement: This work was supported by the Polish Ministry of Science and Higher Education under grant NR12-0043-10/2010.

  20. Noni Fruit Juice May Increase Oxygen Uptake in Athletes During Exercise

    Brett J. West; Ramón Martínez; Marcelo Cano; Allan White; Afa K Palu; C. Jarakae Jensen; Shixin Deng

    2013-01-01

    A double blind, placebo-controlled, randomized human study was conducted to evaluate the effect of Morinda citrifolia (noni) fruit juice on aerobic fitness of cyclists. Twenty volunteers drank 120 mL of noni juice, or a placebo, for 14 days. Another 10 volunteers comprised a reference group. Modest increases in oxygen uptake at 50 Watt workload (p = 0.005) and VO2 max (p = 0.009) occurred in the noni juice group, but a longer study is needed. However, the results suggest that fitness benefits...

  1. Cytological Effects of Irradiated Guayabano Fruit Juice on Native Onion (Allium fistulosum L.)

    Milagros Serrana; Adoracion Arañez

    1993-01-01

    Thirty bottles of guayabano fruit juice were exposed to gamma ray doses of 0, 1, 2, 3 and 4 KGy. These bottles were then stored for 0, 4 and 8 days and used for treatment of Allium fistulosum L. root meristems. For each treatment, 2000 cells were scored to obtain data on mitotic index and types and frequency of cytological aberrations. The newly irradiated juice did not inhibit mitosis but storage showed marked effects on the mitotic index. Both irradiated or unirradiated juice stored for 8 d...

  2. Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L. Osbeck by GC-MS and GC-O

    Si Yi Pan

    2008-06-01

    Full Text Available Gas chromatography-mass spectrometry (GC-MS and gas chromatographyolfactometry (GC-O were used to determine the aromatic composition and aroma active compounds of fruit juice and peel oil of Jinchen sweet orange fruit. Totals of 49 and 32 compounds were identified in fruit juice and peel oil, respectively. GC-O was performed to study the aromatic profile of Jinchen fruit juice and peel oil. A total of 41 components appeared to contribute to the aroma of fruit juice and peel oil. Twelve components were the odorants perceived in both samples. The aromatic compositions of fruit juice were more complex than that of peel oil. Ethyl butanoate, β-myrcene, octanal, linalool, α-pinene, and decanal were found to be responsible for the aromatic notes in fruit juice and peel oil. Nineteen components have been perceived only in the juice and ten compounds were described as aromatic components of only the peel oil by the panelists. These differences lead to the different overall aroma between fruit juice and peel oil.

  3. NMR-Based Multi Parametric Quality Control of Fruit Juices: SGF Profiling

    Fang Fang

    2009-11-01

    Full Text Available With SGF Profiling™ we introduce an NMR-based screening method for the quality control of fruit juices. This method has been developed in a joint effort by Bruker BioSpin GmbH and SGF International e.V. The system is fully automated with respect to sample transfer, measurement, data analysis and reporting and is set up on an Avance 400 MHz flow-injection NMR spectrometer. For each fruit juice a multitude of parameters related to quality and authenticity are evaluated simultaneously from a single data set acquired within a few minutes. This multimarker/multi-aspect NMR screening approach features low cost-per-sample and is highly competitive with conventional and targeted fruit juice quality control methods.

  4. The Text of an Agreement for Collaboration in an International Programme on Irradiation of Fruit and Fruit Juices

    The text of the Agreement between the Agency, the Osterreichische Studiengesellschaft fuer Atomenergie GmbH and the Organisation for Economic Co-operation and Development for Collaboration in an International Programme on Irradiation of Fruit and Fruit Juices, which was signed on 16 September 1964 and entered into force on 1 January 1965, is reproduced in this document for the information of all Members of the Agency,

  5. Quiescent water-in-oil Pickering emulsions as a route toward healthier fruit juice infused chocolate confectionary

    Skelhon, T.S.; Grossiord, N.; Morgan, A.R.; Bon, S.A.F.

    2012-01-01

    We demonstrate a route toward the preparation of healthier fruit juice infused chocolate candy. Up to 50 wt% of the fat content in chocolate, that is cocoa butter and milk fats, is replaced with fruit juice in the form of emulsion droplets using a quiescent Pickering emulsion fabrication strategy. F

  6. Use of electronic tongue and nose sensors to differentiate between juice from greening (Huanglongbing) and healthy fruit

    In 2007 and 2008, consumer and descriptive sensory analyses were made of juice from fruit harvested from healthy and Huanglongbing (HLB) affected trees. Differences were sometimes found for flavor, mainly for juice from HLB fruit symptomatic for the disease (small, green, asymmetrical shape) with de...

  7. Clarification Effects of Chitosan on Apple Fruit Juice

    WANG Hong-fei; LI He-sheng; ZHANG Xiao-ping; HUANG Xiao-chun

    2003-01-01

    Chitosan is a good flocculant. The paper deals with the clarification of apple juice by means of chitosan. The results showed that the transmittance was over 97% and soluble solid content was stable basically, under the technological condition of chitosan of 0.5 - 1.2 g L-1 , temperature of 45 - 55℃ and pH 4.5. After the orthogonal trial, the optimum technological conditions of apple juice clarification by using chitosan were 0.3 g L-1 chitosan, 45℃C and pH 4.5. The research of the apple juice clarification with chitosan made a basis of the application of chitosan and provided the theoretical basis for the clarification of apple juice with chitosan.

  8. Evaluation of Hypoglycemic Activity of Opuntia dillenii Haw Fruit Juice in Streptozotocin-Induced Diabetic Rats

    Abdallah, Inas Z. A.

    2008-01-01

    Background: Opuntia dillenii Haw fruit is used in folk medicine as an antidiabetic agent. The aim of this study was to evaluate the possible curative role of O. dillenii fruit juice using the streptozotocin (STZ)-induced diabetic rats. The nutritive value of the edible portion of the fruit was also assessed. Results: The results showed that O. dillenii fruit is a rich source of fiber, carbohydrates, vitamins B1, B2 and C, in addition to the minerals, Fe, Zn, Cu, Cr, Mn, Ca, and Mg. Biological...

  9. Potential nutritional and economic effects of replacing juice with fruit in the diets of children in the United States

    Monsivais, Pablo; Rehm, Colin D

    2013-01-01

    Context Dietary guidance for children emphasizes fruit over fruit juices but little is known about the potential nutritional and economic impact of substituting fruit for juice. Objective To estimate the nutritional and economic effects of substituting whole fruit for juice in the diets of children in the US. Design Secondary analyses using the 2001-2004 National Health and Nutrition Examination Survey (NHANES) and a national food price database. Energy, nutrient intakes and diet cost were estimated before and after fruit juices were completely replaced with fruit in three models that emphasized fruits that were fresh, low-cost, and widely-consumed and a fourth model that partially replaced juice with fruit, capping juice at recommended levels. Setting A nationwide, representative sample of children in the US. Participants 7,023 children ages 3-18. Main Outcome Measures Difference in energy, nutrient intakes and diet cost between observed and modeled diets. Results For children who consumed juice, replacement of all juice servings with fresh, whole fruit led to a projected reduction in dietary energy of 233 kJ/day (−2.6% [95% CI −5.1, −0.1%]), an increase in fiber of 4.3 grams/day (+31.1% [95% CI 26.4, 35.9%]) and an increase in diet cost of $0.54/day (+13.3% [95% CI 8.8, 17.8%]). Conclusions Substitution of juice with fresh fruit has the potential to reduce energy intake and improve the adequacy of fiber intake in children’s diets. This would likely increase costs for schools, childcare providers and families. Cost impacts could be minimized by selecting processed fruits but fewer nutritional gains would be achieved. PMID:22566547

  10. Inactivation of Escherichia coli O157:H7 on Orange Fruit Surfaces and in Juice Using Photocatalysis and High Hydrostatic Pressure.

    Yoo, Sungyul; Ghafoor, Kashif; Kim, Jeong Un; Kim, Sanghun; Jung, Bora; Lee, Dong-Un; Park, Jiyong

    2015-06-01

    Nonpasteurized orange juice is manufactured by squeezing juice from fruit without peel removal. Fruit surfaces may carry pathogenic microorganisms that can contaminate squeezed juice. Titanium dioxide-UVC photocatalysis (TUVP), a nonthermal technique capable of microbial inactivation via generation of hydroxyl radicals, was used to decontaminate orange surfaces. Levels of spot-inoculated Escherichia coli O157:H7 (initial level of 7.0 log CFU/cm(2)) on oranges (12 cm(2)) were reduced by 4.3 log CFU/ml when treated with TUVP (17.2 mW/cm(2)). Reductions of 1.5, 3.9, and 3.6 log CFU/ml were achieved using tap water, chlorine (200 ppm), and UVC alone (23.7 mW/cm(2)), respectively. E. coli O157:H7 in juice from TUVP (17.2 mW/cm(2))-treated oranges was reduced by 1.7 log CFU/ml. After orange juice was treated with high hydrostatic pressure (HHP) at 400 MPa for 1 min without any prior fruit surface disinfection, the level of E. coli O157:H7 was reduced by 2.4 log CFU/ml. However, the E. coli O157:H7 level in juice was reduced by 4.7 log CFU/ml (to lower than the detection limit) when TUVP treatment of oranges was followed by HHP treatment of juice, indicating a synergistic inactivation effect. The inactivation kinetics of E. coli O157:H7 on orange surfaces followed a biphasic model. HHP treatment did not affect the pH, °Brix, or color of juice. However, the ascorbic acid concentration and pectinmethylesterase activity were reduced by 35.1 and 34.7%, respectively. PMID:26038898

  11. Focus on Fruits: 10 Tips to Eat More Fruits

    ... provide nutrients vital for health, such as potassium, dietary fiber, vitamin C, and folate (folic acid). Most fruits ... fruit, rather than juice, for the benefits that dietary fiber provides. 6 include fruit at breakfast At breakfast, ...

  12. Effect of the Production of Dried Fruits and Juice from Chokeberry (Aronia melanocarpa L.) on the Content and Antioxidative Activity of Bioactive Compounds.

    Oszmiański, Jan; Lachowicz, Sabina

    2016-01-01

    The aim of this study was to evaluate the production of dried fruits and juices from chokeberry as potential sources of bioactive compounds with beneficial effects on human health. Dry powders and juices from chokeberry were analyzed for the contents of sugars with high-performance liquid chromatography coupled with an evaporative light scattering detector (HPLC-ELSD method), and the antioxidant capacity was analyzed by the FRAP (ferric-reducing ability of plasma) and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) tests. Polyphenols were identified by high performance liquid chromatography (HPLC) coupled with a tandem mass spectrometer and a photodiode-array detector (LC-PDA-ESI-MS/MS), and their quantitative analysis was carried out by UPLC-MS/MS (using a Q/TOF detector and a PDA detector). A total of 27 polyphenolic compounds was identified in chokeberry products, including 7 anthocyanins, 11 flavonols, 5 phenolic acids, 3 flavan-3-ols and 1 flavanone. Three anthocyanin derivatives were reported for the first time from chokeberry fruit. A higher activity of the bioactive compounds was determined in dried fruit pomace and in juice obtained from crushed fruits than in those from the whole fruits. In addition, the pomace was found to be a better material for the production of dry powders, compared to chokeberry fruits. PMID:27556441

  13. Drinking Citrus Fruit Juice Inhibits Vascular Remodeling in Cuff-Induced Vascular Injury Mouse Model

    Ohnishi, Arika; Asayama, Rie; Mogi, Masaki; Nakaoka, Hirotomo; Kan-no, Harumi; Tsukuda, Kana; Chisaka, Toshiyuki; Wang, Xiao-li; Bai, Hui-Yu; Shan, Bao-Shuai; Kukida, Masayoshi; Iwanami, Jun; Horiuchi, Masatsugu

    2015-01-01

    Citrus fruits are thought to have inhibitory effects on oxidative stress, thereby attenuating the onset and progression of cancer and cardiovascular disease; however, there are few reports assessing their effect on vascular remodeling. Here, we investigated the effect of drinking the juice of two different citrus fruits on vascular neointima formation using a cuff-induced vascular injury mouse model. Male C57BL6 mice were divided into five groups as follows: 1) Control (water) (C), 2) 10% Cit...

  14. Total oxidant scavenging capacities of common European fruit and vegetable juices.

    Lichtenthäler, Ramona; Marx, Friedhelm

    2005-01-12

    The total oxidant scavenging capacity (TOSC) assay in a modified and automated version was applied for a comparative and detailed survey of the antioxidant capacities of 14 common European fruit and vegetable juices (ACE, apple, beetroot, blueberry, carrot, elderberry, lemon, lingonberry, multivitamin, orange, pink grapefruit, sauerkraut, and tomato juices as well as sour cherry nectar). The juices were ranked according to their scavenging capacity against the three reactive oxygen species (ROS) peroxyl and hydroxyl radicals and peroxynitrite. These ROS are of physiological and technological relevance and cover a broad range of reactivity. Nonlinear correlations between concentrations of all studied samples and antioxidant capacity were taken into account for the assessment of the results. Due to the more complex assay design, results are only partially in accordance with those of the literature. Because of its outstanding TOSC values against two of the three ROS, lingonberry juice deserves special attention. PMID:15631516

  15. Cytological Effects of Irradiated Guayabano Fruit Juice on Native Onion (Allium fistulosum L.

    Milagros Serrana

    1993-06-01

    Full Text Available Thirty bottles of guayabano fruit juice were exposed to gamma ray doses of 0, 1, 2, 3 and 4 KGy. These bottles were then stored for 0, 4 and 8 days and used for treatment of Allium fistulosum L. root meristems. For each treatment, 2000 cells were scored to obtain data on mitotic index and types and frequency of cytological aberrations. The newly irradiated juice did not inhibit mitosis but storage showed marked effects on the mitotic index. Both irradiated or unirradiated juice stored for 8 days caused a significant inhibition of mitosis. The irradiated juice induced the production of anaphase bridges, binucleate cells, cells, cells with elongated nucleus and cells with obliquely oriented equatorial plate.

  16. Protective effect of hop ß-acids on microbial degradation of thick juice during storage

    Justé, Annelies; Krause, M.S.; Lievens, Bart; Klingeberg, M; Michiels, Christiaan; Willems, Kris

    2008-01-01

    Storing sugar extracts as thick juice, a form of sucrose syrup, is common practice in the sugar industry. However, thick juice storage commonly faces problems due to microbial degradation. In this study the value of a commercial alkaline solution of hop β-acids (HBA) was assessed for prevention of microbial degradation of thick juice. The antimicrobial effect of different concentrations of HBA against juice degradation was tested in a pilot-scale thick juice storage experiment. Thick juice de...

  17. 沙棘配制酒加工工艺研究%Technology of Wine Refining from Seabuckthorn Fruit Juice

    付立新; 袁芳; 孟丽芬; 薛柏; 王述钧

    2000-01-01

    研究了以沙棘果汁和食用酒精为原料生产配制酒的工艺,经试验筛选出沙棘配制酒的基本配方为:沙棘果汁30%、白砂糖10%、食用酒精16%、总酸0.6%,经检验产品的理化、感官及卫生指标符合国家标准。%Technology of wine refining from Seabuckthorn fruit juice was reported. The following basic ingredients were selected: Seabuckthorn juice 30%, sugar 10%, food ethanol 16% and total acid 0.6%. All indexes tested including physical and chemical characters, sensory and hygienic qualities met with the National Standards.

  18. Profound hypoglycemia-ύnduced by vaccinium corymbosum juice and laurocerasus fruit

    Ahmet Hamdi Aktan

    2014-01-01

    Full Text Available An emergency intervention was performed in a 75-year-old male patient with hypoglycemic attack and blackout. Although he was diagnosed with prediabetes before 2 years, he did not take any anti-diabetic drug or follow dietary advice. He drank Vaccinium corymbosum L (VC juice daily with a belief that it increases sexual potency. Before the development of hypoglycemia, the patient had consumed about 500 ml VC juice in addition to eating 200-300 gram of Laurocerasus officinalis (LO fruit. The measured plasma glucose (PG level during loss of consciousness was 30 mg/dl. The profound hypoglycemia may be an unexpected side effect of an interaction between the chemical compositions of the two plants, occurred as a result of LO fruit intake that may have a strong PG-lowering effect or related to excessive intake of VC juice. Both plants may be considered in the alternative treatment of diabetes.

  19. Profound hypoglycemia-ınduced by vaccinium corymbosum juice and laurocerasus fruit.

    Aktan, Ahmet Hamdi; Ozcelik, Abdullah; Cure, Erkan; Cure, Medine Cumhur; Yuce, Suleyman

    2014-01-01

    An emergency intervention was performed in a 75-year-old male patient with hypoglycemic attack and blackout. Although he was diagnosed with prediabetes before 2 years, he did not take any anti-diabetic drug or follow dietary advice. He drank Vaccinium corymbosum L (VC) juice daily with a belief that it increases sexual potency. Before the development of hypoglycemia, the patient had consumed about 500 ml VC juice in addition to eating 200-300 gram of Laurocerasus officinalis (LO) fruit. The measured plasma glucose (PG) level during loss of consciousness was 30 mg/dl. The profound hypoglycemia may be an unexpected side effect of an interaction between the chemical compositions of the two plants, occurred as a result of LO fruit intake that may have a strong PG-lowering effect or related to excessive intake of VC juice. Both plants may be considered in the alternative treatment of diabetes. PMID:25097289

  20. Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation

    Sartjin PEERAJAN

    2016-01-01

    Full Text Available The fermented herbal juices are capable of curing and preventing diseases and reducing the aging progress. The present study was performed to investigate the fermentation of Phyllanthus emblica fruit by Lactobacillus paracasei HII01 with respect to carbon sources, polyphenols, and antioxidant properties. The physical changes, for instance, color, odor, taste, turbidity and gas formation, throughout the fermentation process was manually monitored. The fermented product was rich in polyphenolic content. The acid content and pH of the product were under the norms of Thai community product standards. Antioxidant properties of the fermented product were proved using ABTS, and FRAP assays. Chelation based study suggested that fermented P. emblica fruit juices are healthy enough to stabilize the oxidized form of the metal ion. The optimum fermentation period was 15 days. All the results supported that studied carbon sources did not interfere with the quality of the product. This report is the prelude study on the use of probiotic starter culture for the production of P. emblica fruit based lactic acid bacteria fermented beverages (LAFB enriched with bioactive compounds. Further research on the impact of different carbon sources and upstream processes on the quality of LAFB is currently in progress.

  1. Letter to the editor: Taking into account scientific evidence showing the benefits of 100% fruit juice

    In their recent commentary, Wojcicki and Heyman suggested that 100% fruit juice consumption is linked to childhood obesity and should be eliminated from the United States Department of Agriculture Food Programs. This recommendation is unsupported by the scientific literature, which has failed to sho...

  2. Microorganisms and antifungal properties associated with noni (Morinda citrifolia) fruit and fermented juice in Hawaii

    Noni (Morinda citrifolia), a medicinal plant grown in Hawaii and other Polynesian regions, is reportedly therapeutic for diabetes, high blood pressure, and certain types of cancer. Noni fruit often produce fermented juice that differs in chemical, physical and microbial properties. To determine ho...

  3. Effect of Soft Drinks and Fresh Fruit Juice on Surface Roughness of Commonly used Restorative Materials.

    Maganur, Prabhadevi; Satish, V; Prabhakar, A R; Namineni, Srinivas

    2015-01-01

    In this in vitro study, the effects of a Cola drink, and fresh fruit juice (citrus) on the surface roughness on flowable composite and resin-modified glass ionomer cement (RMGIC) each was evaluated and compared. Using a brass mold 70 pellets each of flowable composite (Filtek™ Flow) and RMGIC tricure restorative material were prepared according to the manufacturer's instructions. Two groups (groups I and II) were formed containing 30 pellets of each material. Remaining 10 pellets of each restorative material did form the control group [water (group III)]. Experimental group pellets were again divided into three subgroups (mild, moderate and severe) containing 10 pellets each and were kept in plastic containers with 30 ml Cola drink (group I) and fresh fruit juice (group II) respectively. Immersion regime was followed according to M aupome G et al. Baseline and final surface roughness (Ra) value for each pellet was evaluated using a profilometer. Statistical analysis was done with Wilcoxon's signed rank test and analysis of variance (ANOVA) followed by Mann-Whitney test. Results showed that the erosive effect of both Cola drink and fresh fruit juice caused significant surface roughness on both flowable composite and RMGIC restorative materials in the mild, moderate and severe immersion regimes. How to cite this article: Maganur P, Satish V, Prabhakar AR, Namineni S. Effect of Soft Drinks and Fresh Fruit Juice on Surface Roughness of Commonly used Restorative Materials. Int J Clin Pediatr Dent 2015;8(1):1-5. PMID:26124573

  4. ASSESSMENT OF THE ANTIPROLIFERATIVE POTENTIAL OF Citrullus lanatus (WATER MELON FRUIT JUICE

    ENEGIDE CHINEDU

    2014-05-01

    Full Text Available The aim of this study is to examine the antiproliferative potential of Citrullus lanatus fruit juice on rapidly proliferating cells. Method: The study was done using rapidly proliferating seeds of Sorghum bicolor. The mean lengths (mm of radicle emanating from seeds of all the groups were measured after 24, 48 and 72 hours respectively. Results: The growth of the methotrexate treated seeds radicle was retarded significantly (P<0.05 through-out the study. The rate of inhibition was 58.17, 77.64 and 88.81% after 24, 48 and 72 hours respectively. C. lanatus fruit juice doses of 40 and 60% v/v gave a significant (P<0.05 radicle growth inhibition after 48 and 72 hours. At 40% v/v dose inhibition rate was 46.48 and 74.81%, while at 60% v/v dose inhibition was 52.01 and 79.33% respectively. C. lanatus fruit juice dose of 80% v/v showed a significant (P<0.05 inhibition of seeds radicle throughout the study. The inhibition rate was 71.24, 88.69 and 95.32% after 24, 48 and 72 hours. Conclusion: The study has unveiled the antiproliferative potential of C. lanatus fruit juice. We therefore propose that further studies on its antiproliferative effect should be carried-out on animal models.

  5. A review of the relationship between 100% fruit juice consumption and weight in children and adolescents

    Studies assessing a relationship between consumption of 100% fruit juice by children and adolescents and weight are contradictory. The purpose of this review was to assess the 9 cross-sectional and 12 longitudinal studies that have looked at this association. Of the 9 cross-sectional studies revie...

  6. Fluoride content in bottled drinking waters, carbonated soft drinks and fruit juices in Davangere city, India

    Thippeswamy H

    2010-01-01

    Full Text Available Background: The regular ingestion of fluoride lowers the prevalence of dental caries. The total daily intake of fluoride for optimal dental health should be 0.05-0.07 mg fluoride/kg body weight and to avoid the risk of dental fluorosis, the daily intake should not exceed a daily level of 0.10 mg fluoride/kg body weight. The main source of fluoride is from drinking water and other beverages. As in other countries, consumption of bottled water, juices and carbonated beverages has increased in our country. Objective: To analyze the fluoride content in bottled water, juices and carbonated soft drinks that were commonly available in Davangere city. Materials and Methods: Three samples of 10 commercially available brands of bottled drinking water, 12 fruit juices and 12 carbonated soft drinks were purchased. Bottled water and carbonated soft drinks were stored at a cold place until fluoride analysis was performed and a clear juice was prepared using different fruits without the addition of water. Then, the fluoride analysis was performed. Results: The mean and standard deviation of fluoride content of bottled water, fruit juices and carbonated soft drinks were measured, which were found to be 0.20 mg (±0.19 F/L, 0.29 mg (±0.06 F/L and 0.22 mg (±0.05 F/L, respectively. Conclusion: In viewing the results of the present study, it can be concluded that regulation of the optimal range of fluoride in bottled drinking water, carbonated soft drinks and fruit juices should be drawn for the Indian scenario.

  7. High pressure and foods -fruit/vegetable juices

    Houška, M.; Strohalm, J.; Kocurová, K.; Totušek, J.; Lefnerová, D.; Tříska, Jan; Vrchotová, Naděžda; Fiedlerová, V.; Holasová, M.; Gabrovská, D.; Paulíčková, I.

    2006-01-01

    Roč. 77, č. 3 (2006), s. 386-398. ISSN 0260-8774 R&D Projects: GA MZe(CZ) QF3287 Institutional research plan: CEZ:AV0Z60870520 Keywords : high-pressure pasteurisation * Foods * Broccoli juice Subject RIV: GM - Food Processing Impact factor: 1.696, year: 2006

  8. Supercritical carbon dioxide process for pasteurization of fruit juices

    Supercritical carbon dioxide (SCCO2) nonthermal processing inactivates microorganisms in juices using non-toxic and non-reactive CO2. However, data is lacking on the inactivation of E. coli K12 and L. plantarum in apple cider using pilot plant scale SCCO2 equipment. For this study, pasteurized pres...

  9. Trends in Sugar-Sweetened Beverage and 100% Fruit Juice Consumption Among California Children

    Beck, Amy L.; Patel, Anisha; Madsen, Kristine

    2013-01-01

    Objective To determine trends in the consumption of sugar-sweetened beverages (SSBs) and 100% fruit juice by California children ages 2–11 years from 2003 to 2009 Methods This analysis used serial cross-sectional data from the California Health Interview Survey, a telephone survey of households in California. Parents were asked how many servings of SSBs and 100% fruit juice the child consumed the day before. A test of trend was used to evaluate changes in consumption over time. Multivariate logistic regression was used to determine the independent effects of race/ethnicity, parental education and household income on beverage consumption. Results The percent of children consuming an SSB on the prior day declined from 41% in 2003 to 16% in 2009 (p<0.001) among children ages 2–5 and from 56% in 2003 to 33% in 2009 (p<0.001) among children ages 6–11. The percent of children consuming any SSB decreased for all racial/ethnic groups, although there were disparities with higher consumption among Latinos. Among children ages 2–5, consumption of 2 or more servings of 100% fruit juice per day decreased among white children and increased among Latinos. For children ages 6–11, consumption of 2 or more servings of 100% fruit juice per day remained stable for white children and increased among Latinos and African-Americans. Conclusions The decrease in SSB consumption by California children from 2003 to 2009 is a promising trend. The increase in 100% fruit juice consumption among minority children during this period may be an unintended consequence of efforts to reduce SSB consumption. PMID:23688439

  10. Production of probiotic cabbage juice by lactic acid bacteria.

    Yoon, Kyung Young; Woodams, Edward E; Hang, Yong D

    2006-08-01

    Research was undertaken to determine the suitability of cabbage as a raw material for production of probiotic cabbage juice by lactic acid bacteria (Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Cabbage juice was inoculated with a 24-h-old lactic culture and incubated at 30 degrees C. Changes in pH, acidity, sugar content, and viable cell counts during fermentation under controlled conditions were monitored. L. casei, L. delbrueckii, and L. plantarum grew well on cabbage juice and reached nearly 10x10(8) CFU/mL after 48 h of fermentation at 30 degrees C. L. casei, however, produced a smaller amount of titratable acidity expressed as lactic acid than L. delbrueckii or L. plantarum. After 4 weeks of cold storage at 4 degrees C, the viable cell counts of L. plantarum and L. delbrueckii were still 4.1x10(7) and 4.5x10(5) mL(-1), respectively. L. casei did not survive the low pH and high acidity conditions in fermented cabbage juice and lost cell viability completely after 2 weeks of cold storage at 4 degrees C. Fermented cabbage juice could serve as a healthy beverage for vegetarians and lactose-allergic consumers. PMID:16125381

  11. Probiotication of tomato juice by lactic acid bacteria.

    Yoon, Kyung Young; Woodams, Edward E; Hang, Yong D

    2004-12-01

    This study was undertaken to determine the suitability of tomato juice as a raw material for production of probiotic juice by four lactic acid bacteria (Latobacillus acidophilus LA39, Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Tomato juice was inoculated with a 24-h-old culture and incubated at 30 degrees C. Changes in pH, acidity, sugar content, and viable cell counts during fermentation under controlled conditions were measured. The lactic acid cultures reduced the pH to 4.1 or below and increased the acidity to 0.65% or higher, and the viable cell counts (CFU) reached nearly 1.0 to 9.0 x 10(9)/ml after 72 h fermentation. The viable cell counts of the four lactic acid bacteria in the fermented tomato juice ranged from 10(6) to 10(8) CFU/ml after 4 weeks of cold storage at 4 degrees C. Probiotic tomato juice could serve as a health beverage for vegetarians or consumers who are allergic to dairy products. PMID:15650688

  12. Intake of fruit juice and incidence of type 2 diabetes: a systematic review and meta-analysis.

    Bo Xi

    Full Text Available BACKGROUND: Several prospective studies have been conducted to examine the relationship between fruit juice intake and risk of incident type 2 diabetes, but results have been mixed. In the present study, we aimed to estimate the association between fruit juice intake and risk of type 2 diabetes. METHODS: PubMed and Embase databases were searched up to December 2013. All prospective cohort studies of fruit juice intake with risk of type 2 diabetes were included. The pooled relative risks (RRs with 95% confidence intervals (CIs for highest vs. lowest category of fruit juice intake were estimated using a random-effects model. RESULTS: A total of four studies (191,686 participants, including 12,375 with type 2 diabetes investigated the association between sugar-sweetened fruit juice and risk of incident type 2 diabetes, and four studies (137,663 participants and 4,906 cases investigated the association between 100% fruit juice and risk of incident type 2 diabetes. A higher intake of sugar-sweetened fruit juice was significantly associated with risk of type 2 diabetes (RR = 1.28, 95%CI = 1.04-1.59, p = 0.02, while intake of 100% fruit juice was not associated with risk of developing type 2 diabetes (RR = 1.03, 95% CI = 0.91-1.18, p = 0.62. CONCLUSIONS: Our findings support dietary recommendations to limit sugar-sweetened beverages, such as fruit juice with added sugar, to prevent the development of type 2 diabetes.

  13. Intake of Fruit Juice and Incidence of Type 2 Diabetes: A Systematic Review and Meta-Analysis

    Xi, Bo; Li, Shuangshuang; Liu, Zhaolu; Tian, Huan; Yin, Xiuxiu; Huai, Pengcheng; Tang, Weihong; Zhou, Donghao; Steffen, Lyn M.

    2014-01-01

    Background Several prospective studies have been conducted to examine the relationship between fruit juice intake and risk of incident type 2 diabetes, but results have been mixed. In the present study, we aimed to estimate the association between fruit juice intake and risk of type 2 diabetes. Methods PubMed and Embase databases were searched up to December 2013. All prospective cohort studies of fruit juice intake with risk of type 2 diabetes were included. The pooled relative risks (RRs) with 95% confidence intervals (CIs) for highest vs. lowest category of fruit juice intake were estimated using a random-effects model. Results A total of four studies (191,686 participants, including 12,375 with type 2 diabetes) investigated the association between sugar-sweetened fruit juice and risk of incident type 2 diabetes, and four studies (137,663 participants and 4,906 cases) investigated the association between 100% fruit juice and risk of incident type 2 diabetes. A higher intake of sugar-sweetened fruit juice was significantly associated with risk of type 2 diabetes (RR = 1.28, 95%CI = 1.04–1.59, p = 0.02), while intake of 100% fruit juice was not associated with risk of developing type 2 diabetes (RR = 1.03, 95% CI = 0.91–1.18, p = 0.62). Conclusions Our findings support dietary recommendations to limit sugar-sweetened beverages, such as fruit juice with added sugar, to prevent the development of type 2 diabetes. PMID:24682091

  14. Evaluation of Hypoglycemic Activity of Opuntia dillenii Haw Fruit Juice in Streptozotocin-Induced Diabetic Rats

    Inas Z.A. Abdallah

    2008-12-01

    Full Text Available Background: Opuntia dillenii Haw fruit is used in folk medicine as an antidiabetic agent. The aim of this study was to evaluate the possible curative role of O. dillenii fruit juice using the streptozotocin (STZ-induced diabetic rats. The nutritive value of the edible portion of the fruit was also assessed. Results: The results showed that O. dillenii fruit is a rich source of fiber, carbohydrates, vitamins B1, B2 and C, in addition to the minerals, Fe, Zn, Cu, Cr, Mn, Ca, and Mg. Biological results showed that intraperitoneal injection with STZ caused highly significant reduction in body weight gain% , highly significant elevation in blood glucose concentration accompanied by significant reduction in liver glycogen cotent as compared with control group. Diabetic rats also revealed significant elevation in lipid peroxide (MDA level, highly significant elevation in total cholesterol (TC, triacylglycerols (TAG, low-density lipoprotein cholesterol (LDL-C and very low-density lipoprotein cholesterol (VLDL-C concurrent with highly significant reduction in high-density lipoprotein cholesterol (HDL-C as compared with control group. Oral administration of O. dillenii juice had no effect on normal rats. Meanwhile, oral administration of O. dillenii juice to diabetic rats induced siginficant improvement in body weight gain % and lipid profile, it reduced significantly blood glucose and MDA levels as compared with non treated diabetic group. Histopathological investigation of the pancreatic tissue of STZ-diabetic rats represented the presence of necrosis, edema and congested blood vessels in the islets of Langerhans cells. O. dillenii fruit juice treatment overcome the previous changes, the majority of the cells tend to be normal.The improvement in the cells of Langerhans islets may explain the antidiabetic effect of the fruit juice under study. It also may improve the insulin receptors of -cells. Conclusion: It could be concluded that O. dillenii fruit

  15. Investigation on Clarified Fruit Juice Composition by Using Visible Light Micro-Raman Spectroscopy

    Camerlingo, Carlo; Zenone, Flora; Delfino, Ines; Diano, Nadia; Mita, Damiano Gustavo; Lepore, Maria

    2007-01-01

    Liquid samples of clarified apple and apricot juices at different production stages were investigated using visible light micro-Raman spectroscopy in order to assess its potential in monitoring fruit juice production. As is well-known, pectin plays a strategic role in the production of clarified juice and the possibility of using Raman for its detection during production was therefore evaluated. The data analysis has enabled the clear identification of pectin. In particular, Raman spectra of apple juice samples from washed and crushed fruits revealed a peak at 845 cm-1 (typical of pectin) which disappears in the Raman spectra of depectinised samples. The fructose content was also revealed by the presence of four peaks at 823 cm-1, 872 cm-1, 918 cm-1 and 975 cm-1. In the case of apricot juice, several Raman fingerprints of β-carotene at 1008, 1159 and 1520 cm-1 were also highlighted. Present results resulted interesting for the exclusive use of optical methods for the quantitative determination of the above-mentioned substances in place of the biochemical assays generally used for this purpose, which are time consuming and require different chemical reagents for each of them.

  16. Antioxidant Activity of Straw Jackfruit Jam (Artocarpus heterophyllus, L.) was Added “Senduduk” Fruit Juice (Melastoma malabathricum, L.)

    Kesuma Sayuti; Fauzan Azima; Melvin Marisa

    2015-01-01

    Straw jackfruit is part of a jackfruit which has not been used optimally. These foods are rich of fiber so it can be processed into jam, but this product has a weakness in color. The addition of “senduduk”fruit juice, has a lot of anthocyanin expected improving the color and it also produce a functional food. In this study, it has been addition of some level of concentration of “Senduduk” fruit juice, were: 2%, 4%, 6%, 8% and 10%.  The result shows, the more “Senduduk” fruit juice added,  the...

  17. Drinking citrus fruit juice inhibits vascular remodeling in cuff-induced vascular injury mouse model.

    Arika Ohnishi

    Full Text Available Citrus fruits are thought to have inhibitory effects on oxidative stress, thereby attenuating the onset and progression of cancer and cardiovascular disease; however, there are few reports assessing their effect on vascular remodeling. Here, we investigated the effect of drinking the juice of two different citrus fruits on vascular neointima formation using a cuff-induced vascular injury mouse model. Male C57BL6 mice were divided into five groups as follows: 1 Control (water (C, 2 10% Citrus unshiu (CU juice (CU10, 3 40% CU juice (CU40, 4 10% Citrus iyo (CI juice (CI10, and 5 40% CI juice (CI40. After drinking them for 2 weeks from 8 weeks of age, cuff injury was induced by polyethylene cuff placement around the femoral artery. Neointima formation was significantly attenuated in CU40, CI10 and CI40 compared with C; however, no remarkable preventive effect was observed in CU10. The increases in levels of various inflammatory markers including cytokines such as monocyte chemotactic protein-1, interleukin-6 (IL-6, IL-1β, and tumor necrosis factor-α in response to vascular injury did not differ significantly between C, CU10 and CI10. The increases in cell proliferation and superoxide anion production were markedly attenuated in CI10, but not in CU10 compared with C. The increase in phosphorylated ERK expression was markedly attenuated both in CU10 and CI10 without significant difference between CU10 and CI10. Accumulation of immune cells did not differ between CU10 and CI10. These results indicate that drinking citrus fruit juice attenuates vascular remodeling partly via a reduction of oxidative stress. Interestingly, the preventive efficacy on neointima formation was stronger in CI than in CU at least in part due to more prominent inhibitory effects on oxidative stress by CI.

  18. Drinking citrus fruit juice inhibits vascular remodeling in cuff-induced vascular injury mouse model.

    Ohnishi, Arika; Asayama, Rie; Mogi, Masaki; Nakaoka, Hirotomo; Kan-No, Harumi; Tsukuda, Kana; Chisaka, Toshiyuki; Wang, Xiao-Li; Bai, Hui-Yu; Shan, Bao-Shuai; Kukida, Masayoshi; Iwanami, Jun; Horiuchi, Masatsugu

    2015-01-01

    Citrus fruits are thought to have inhibitory effects on oxidative stress, thereby attenuating the onset and progression of cancer and cardiovascular disease; however, there are few reports assessing their effect on vascular remodeling. Here, we investigated the effect of drinking the juice of two different citrus fruits on vascular neointima formation using a cuff-induced vascular injury mouse model. Male C57BL6 mice were divided into five groups as follows: 1) Control (water) (C), 2) 10% Citrus unshiu (CU) juice (CU10), 3) 40% CU juice (CU40), 4) 10% Citrus iyo (CI) juice (CI10), and 5) 40% CI juice (CI40). After drinking them for 2 weeks from 8 weeks of age, cuff injury was induced by polyethylene cuff placement around the femoral artery. Neointima formation was significantly attenuated in CU40, CI10 and CI40 compared with C; however, no remarkable preventive effect was observed in CU10. The increases in levels of various inflammatory markers including cytokines such as monocyte chemotactic protein-1, interleukin-6 (IL-6), IL-1β, and tumor necrosis factor-α in response to vascular injury did not differ significantly between C, CU10 and CI10. The increases in cell proliferation and superoxide anion production were markedly attenuated in CI10, but not in CU10 compared with C. The increase in phosphorylated ERK expression was markedly attenuated both in CU10 and CI10 without significant difference between CU10 and CI10. Accumulation of immune cells did not differ between CU10 and CI10. These results indicate that drinking citrus fruit juice attenuates vascular remodeling partly via a reduction of oxidative stress. Interestingly, the preventive efficacy on neointima formation was stronger in CI than in CU at least in part due to more prominent inhibitory effects on oxidative stress by CI. PMID:25692290

  19. Energetic analysis of fruit juice processing operations in Nigeria

    Waheed, M.A.; Imeokparia, O.E. [Ladoke Akintola University of Technology, Ogbomoso, Oyo State (Nigeria). Mechanical Engineering Department; Jekayinfa, S.O.; Ojediran, J.O. [Ladoke Akintola University of Technology, Ogbomoso, Oyo State (Nigeria). Agricultural Engineering Department

    2008-01-15

    Energy and exergy studies were conducted in an orange juice manufacturing industry in Nigeria to determine the energy consumption pattern and methods of energy optimization in the company. An adaptation of the process analysis method of energy accounting was used to evaluate the energy requirement for each of the eight defined unit operations. The types of energy used in the manufacturing of orange juice were electrical, steam and manual with the respective proportions of 18.51%, 80.91% and 0.58% of the total energy. It was estimated that an average energy intensity of 1.12 MJ/kg was required for the manufacturing of orange juice. The most energy intensive operation was identified as the pasteurizer followed by packaging unit with energy intensities of 0.932 and 0.119 MJ/kg, respectively. The exergy analysis revealed that the pasteurizer was responsible for most of the inefficiency (over 90%) followed by packaging (6.60%). It was suggested that the capacity of the pasteurizer be increased to reduce the level of inefficiency of the plant. The suggestion has been limited to equipment modification rather than process alteration, which constitutes additional investment cost and may not be economical from an energy savings perspective. (author)

  20. Profound hypoglycemia-ınduced by vaccinium corymbosum juice and laurocerasus fruit

    Ahmet Hamdi Aktan; Abdullah Ozcelik; Erkan Cure; Medine Cumhur Cure; Suleyman Yuce

    2014-01-01

    An emergency intervention was performed in a 75-year-old male patient with hypoglycemic attack and blackout. Although he was diagnosed with prediabetes before 2 years, he did not take any anti-diabetic drug or follow dietary advice. He drank Vaccinium corymbosum L (VC) juice daily with a belief that it increases sexual potency. Before the development of hypoglycemia, the patient had consumed about 500 ml VC juice in addition to eating 200-300 gram of Laurocerasus officinalis (LO) fruit. The m...

  1. Salivary pH changes in children after industrialized fruit juice consumption

    Juliana Yassue Barbosa da SILVA

    2008-08-01

    Full Text Available Introduction: The children presented dental erosion and caries in early infancy that were associated to a rich diet in sugars, including the frequent ingestion of industrialized fruit juice (conditioned in boxes.The drink ingestion with pH lower than 5.5 can cause teeth erosion mainly if it is associated with frequent and prolonged teeth contact.The natural protection of teeth is the saliva through its buffering capacity.Objective: Measure the children salivary pH before and after the grape fruit juice (Del Valle Kids ingestion. Material and methods: Thirty-one children with age between 6 and 12 years of both sexes participated in the study. The pH was measured with pH paper indicator. The salivary pH was measured before, immediately after, and at the 5, 10 and 15 min following the ingestion of the juice. Results: There was a significant difference of the pH at different time measurement. A reduction was observed immediately, 5 and 10 minutes after juice ingestion in relationto the basal one. Immediately after fruit ingestion the pH measurementof 16 children was above 5.5 while 15 children presented a pH equalor below of 5.5. At 5 minutes, 3 children still had a pH equal or below 5.5. At 10 minutes, all the children had pH above 5.5. Conclusion: It was concluded that, in children, immediately after the ingestion of fruit juice, there is a clinically significant pH decrease, which can reduce the salivary buffer capacity, but after 10 minutes this ingestion salivary pH reached values above 5.5, raising to next to the normal values at the time of 15 minutes.

  2. Effects of pectinase clarification treatment on phenolic compounds of pummelo (Citrus grandis l. Osbeck) fruit juice.

    Shah, Nor Nadiah Abdul Karim; Rahman, Russly Abdul; Shamsuddin, Rosnah; Adzahan, Noranizan Mohd

    2015-08-01

    The purpose of this study is to investigate the changes occured on phenolic compounds between two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO52) post-enzymatic clarification. The changes in polyphenols composition were monitored using High Performance Liquid Chromatography Diode Array Detection and Folin Ciocalteu's method. Clarification treatment of pummelo fruit juice with a commercial pectinase was optimized based on incubation temperature, time and enzyme concentration. Both varieties of pummelo fruit juice were treated with different optimized variables which produced the highest clarities with the least effect to the juice physical quality. Tambun variety was found to have significantly more total phenolic compounds (p authenticity and the health benefits from the juice. PMID:26243926

  3. A Review and Critical Analysis of the Scientific Literature Related to 100% Fruit Juice and Human Health12

    Hyson, Dianne A

    2015-01-01

    The association between the consumption of pure (100%) fruit juice (PFJ) and human health is uncertain. The current review summarizes data published between 1995 and 2012 related to PFJ with a focus on juices that are widely available and studied in forms representing native juice without supplemental nutrients or enhanced phytochemical content. The effects of apple, cranberry, grape, grapefruit, orange, and pomegranate PFJ intake on outcomes linked to cancer, cardiovascular disease, cognitio...

  4. Acute oxalate nephropathy due to ‘Averrhoa bilimbi’ fruit juice ingestion

    Bakul, G.; Unni, V. N.; Seethaleksmy, N. V.; A Mathew; Rajesh, R; Kurien, G.; J. RAJESH; Jayaraj, P. M.; Kishore, D. S.; Jose, P. P.

    2013-01-01

    Irumban puli (Averrhoa bilimbi) is commonly used as a traditional remedy in the state of Kerala. Freshly made concentrated juice has a very high oxalic acid content and consumption carries a high risk of developing acute renal failure (ARF) by deposition of calcium oxalate crystals in renal tubules. Acute oxalate nephropathy (AON) due to secondary oxalosis after consumption of Irumban puli juice is uncommon. AON due to A. bilimbi has not been reported before. We present a series of ten patien...

  5. Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance.

    Rocha, Izabela Furtado de Oliveira; Bolini, Helena Maria André

    2015-03-01

    This study evaluated the effect of different sweeteners on the sensory profile, acceptance, and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame, sucralose, stevia, cyclamate/saccharin blend 2:1, and neotame. Sensory profiling was performed by 12 trained assessors using quantitative descriptive analysis (QDA). Acceptance tests (appearance, aroma, flavor, texture and overall impression) were performed with 124 consumers of tropical fruit juice. Samples with sucrose, aspartame and sucralose showed similar sensory profile (P < 0.05), without bitter taste, bitter aftertaste, and metallic taste, and samples with sucrose and sucralose did not differ from each other for the attribute sweet aftertaste. Passion fruit flavor affected positively and sweet aftertaste affected negatively the acceptance of the samples. Samples sweetened with aspartame, sucralose, and sucrose presented higher acceptance scores for the attributes flavor, texture, and overall impression, with no significant (P < 0.05) differences between them. Aspartame and sucralose can be good substitutes for sucrose in passion fruit juice. PMID:25838891

  6. Does a kampo medicine containing schisandra fruit affect pharmacokinetics of nifedipine like grapefruit juice?

    Makino, Toshiaki; Mizuno, Fumika; Mizukami, Hajime

    2006-10-01

    Herb-drug interaction has attracted attention as medicinal topics recently. However, the drug information is sometimes confusing. Previous in vitro studies revealed that schisandra fruit had strong inhibitory effect on CYP3A4 and claimed the possibilities of its herb-drug interaction. In the present study, we evaluated the inhibitory effects of schisandra fruit and shoseiryuto, an herbal formula in Japanese traditional kampo medicine containing eight herbal medicines including schisandra fruit, on rat CYP3A activity in vitro, and the effect of shoseiryuto on pharmacokinetics of nifedipine in rats, in comparison with those of grapefruit juice, a well-characterized natural CYP3A inhibitor. Shoseiryuto and its herbal constituents, schisandra fruit, ephedra herb and cinnamon bark exhibited in vitro inhibitory effect of CYP3A. Although shoseiryuto inhibited rat CYP3A activity in vitro with a degree comparable to grapefruit juice, shoseiryuto did not significantly affect a plasma concentration profile of nifedipine in rats as grapefruit juice did. These results indicate that in vivo experiments using the extract of herbal medicine prepared with the same dosage form as patients take are necessary to provide proper information about herb-drug interaction. PMID:17015952

  7. E-Nose and e-Tongue combination for improved recognition of fruit juice samples.

    Haddi, Z; Mabrouk, S; Bougrini, M; Tahri, K; Sghaier, K; Barhoumi, H; El Bari, N; Maaref, A; Jaffrezic-Renault, N; Bouchikhi, B

    2014-05-01

    There are many important challenges related to food security analysis by application of chemical and electrochemical sensors. One critical parameter is the development of reliable tools, capable of performing an overall sensory analysis. In these systems, as much information as possible is required in relation to smell, taste and colour. Here, we investigated the possibility of using a multisensor data fusion approach, which combines an e-Nose and an e-Tongue, adept in generating combined aroma and taste profiles. In order to shed light on this concept, classification of various Tunisian fruit juices using a low-level of abstraction data fusion technique was attempted. Five tin oxide-based Taguchi Gas Sensors were applied in the e-Nose instrument and the e-Tongue was designed using six potentiometric sensors. Four different commercial brands along with eleven fruit juice varieties were characterised using the e-Nose and the e-Tongue as individual techniques, followed by a combination of the two together. Applying Principal Component Analysis (PCA) separately on the respective e-Nose and e-Tongue data, only few distinct groups were discriminated. However, by employing the low-level of abstraction data fusion technique, very impressive findings were achieved. The Fuzzy ARTMAP neural network reached a 100% success rate in the recognition of the eleven-fruit juices. Therefore, data fusion approach can successfully merge individual data from multiple origins to draw the right conclusions that are more fruitful when compared to the original single data. Hence, this work has demonstrated that data fusion strategy used to combine e-Nose and e-Tongue signals led to a system of complementary and comprehensive information of the fruit juices which outperformed the performance of each instrument when applied separately. PMID:24360446

  8. Psychosocial and demographic predictors of fruit, juice and vegetable consumption among 11-14-year-old Boy Scouts

    Psychosocial and demographic correlates of fruit, juice, and vegetable (FJV) consumption were investigated to guide how to increase FJV intake. Experimental design consisted of hierarchical multiple regression analysis of FJV consumption on demographics and psychosocial variables. Subjects were boys...

  9. Separation of monoglycosides from fruit juice by diafiltration

    Jensen, Morten Busch; Christensen, Knud Villy; Norddahl, Birgir

    2010-01-01

    The process of separating sugars from anthocyanins in black currant juice has been investigated. Diafiltration on a laboratory scale flat sheet module (Labstk M20, Alfa Laval Nakskov A/S, Denmark) loaded with an ultrafiltration membrane (ETNA01-PP, MWCO = 1,000 Da, Alfa Laval Nakskov A/S, Denmark) with a total installed area of 0.25 squaremeters distributed on 14 sheets showed good retention of anthocyanins as compared to fructose and glucose. In order to investigate whether the different flo...

  10. Extraction and Characterization of Antioxidant Compositions From Fermented Fruit Juice of Morinda citrifolia(Noni)

    LIU Chang-hong; XUE Ya-rong; YE Yong-hang; YUAN Feng-feng; LIU Jun-yan; SHUANG Jing-lei

    2007-01-01

    Extraction and characterization of antioxidative compositions from the extracts of fermented Xisha Noni(Morinda citrifolia L.)juice were studied.The antioxidative constituents of 184.6g freeze-dried extracts of naturally fermented Xisha Noni juice were isolated successfully by petroleum ether,EtOAc and n-BuOH solvents,and the antioxidative effects were measured according to scavenging activity against hydroxyl generated in Fenton reaction system and superoxide anion radicals in pyrogallol autoxidation system.The EtOAc extract exhibited most significantly higher(P<0.01)antioxidative activity than mannitol or vitamin C,while the petroleum ether and n-BuOH extracts showed lower activities compared to were isolated from the EtOAc extract by several chromatography techniques for the first time.The results suggest that several compounds,in particular,the phenolic compounds,contribute separately or synergistically to the antioxidative activity of fermented Noni fruit juice.

  11. Ascorbic acid and pectin in different sizes and parts of citric fruits

    Larissa Akemi Ywassaki

    2011-06-01

    Full Text Available Citric fruits - in natura, as frozen pulp or even as juice - are one of the most important Brazilian exportation products. They are a source of ascorbic acid - a potent antioxidant, and pectin, which is used in the food industry and is an important dietary fiber. This project aims to quantify ascorbic acid and pectin contents in citric fruits, commercial oranges and tangerines, comparing them in sizes and varieties. Ascorbic acid amount was measured in juice comparing sizes, varieties and storage conditions, using a tritimetric method with 2.6-dichlorobenzenoindophenol indicator. Total and soluble pectin in each part of the fruits (peel, albedo, pulp and juice were quantified using the polygalacturonic acid as a standard. Differences were found between the sizes. The highest content of vitamin C was found in the oranges (Bahia variety. Comparing the storage temperatures, the biggest loss was at room temperature. Albedo presented the highest content of pectin in all fruits. In juice, the total and soluble pectin contents increased as fruits size decreased. Oranges and tangerines differed in the amount of pectin

  12. Green packaging from a company’s perspective: Determining factors for packaging solutions in the German fruit juice industry

    Ramme, Iris; Heimann, Ruth

    2015-01-01

    In Germany, extensive legislation aims at getting companies to engage in eco-friendly packaging. A common packaging challenge centers on fruit juice products the packaging of which ranges from carton container, to glass or plastic bottles. This study examined the prevalence of Green Packaging in the Baden-Württemberg fruit juice industry. Expert interviews reveal that these companies make packaging decisions based on bottling volume and financial resources and not on Green Packaging concerns....

  13. Analysis of Mineral and Heavy Metal Content of Some Commercial Fruit Juices by Inductively Coupled Plasma Mass Spectrometry

    Adriana Dehelean; Dana Alina Magdas

    2013-01-01

    The presence of potentially toxic elements and compounds in foodstuffs is of intense public interest and thus requires rapid and accurate methods to determine the levels of these contaminants. Inductively coupled plasma mass spectrometry is a powerful tool for the determination of metals and nonmetals in fruit juices. In this study, 21 commercial fruit juices (apple, peach, apricot, orange, kiwi, pear, pineapple, and multifruit) present on Romanian market were investigated from the heavy meta...

  14. Microbiological safety of street vended fresh fruit juices, drinks and conventional blends in multan-pakistan

    The study aimed at exploring the safety of various fresh fruit juices, blends and drinks sold in the streets of Multan, Pakistan. The city was divided into 4 zones for the purpose of sample collection. Bacteriological analysis of 72 samples of fresh fruit juices, blends and drinks indicated the presence of total viable counts (2.48 +- 0.16 to 7.91 +- 0.62 log CFU/mL), total coliforms (0.70 +- 0.04 to 4.86 +- 0.29 log CFU/mL) and Escherichia coli (0.6 +- 0.03 to 3.83 +- 0.32 log CFU/mL). Qualitative data depicted apple juice to be highly contaminated with fecal coliforms and Salmonella spp. Coliforms prevalence was highest in Zone IV and Zone II while that of Salmonella spp., in Zone IV and Zone III. The pragmatic levels of contaminants elucidate poor sanitary status of major entities deployed in juice manufacturing process adopted by the street vendors. (author)

  15. Investigation on Clarified Fruit Juice Composition by Using Visible Light Micro-Raman Spectroscopy

    Maria Lepore

    2007-10-01

    Full Text Available Liquid samples of clarified apple and apricot juices at different productionstages were investigated using visible light micro-Raman spectroscopy in order to assessits potential in monitoring fruit juice production. As is well-known, pectin plays a strategicrole in the production of clarified juice and the possibility of using Raman for its detectionduring production was therefore evaluated. The data analysis has enabled the clearidentification of pectin. In particular, Raman spectra of apple juice samples from washedand crushed fruits revealed a peak at 845 cm-1 (typical of pectin which disappears in theRaman spectra of depectinised samples. The fructose content was also revealed by thepresence of four peaks at 823 cm-1, 872 cm-1, 918 cm-1 and 975 cm-1. In the case of apricotjuice, several Raman fingerprints of β-carotene at 1008, 1159 and 1520 cm-1 were alsohighlighted. Present results resulted interesting for the exclusive use of optical methods forthe quantitative determination of the above-mentioned substances in place of thebiochemical assays generally used for this purpose, which are time consuming and requiredifferent chemical reagents for each of them.

  16. Efficient immobilization of a fungal laccase and its exploitation in fruit juice clarification.

    Lettera, Vincenzo; Pezzella, Cinzia; Cicatiello, Paola; Piscitelli, Alessandra; Giacobelli, Valerio Guido; Galano, Eugenio; Amoresano, Angela; Sannia, Giovanni

    2016-04-01

    The clarification step represents, in fruit juices industries, a bottleneck process because residual phenols cause severe haze formation affecting juice quality and impairing customers acceptance. An enzymatic step can be efficiently integrated in the process, and use of immobilized enzymes entails an economical advantage. In this work, covalent immobilization of recombinant POXA1b laccase from Pleurotus ostreatus on epoxy activated poly(methacrylate) beads was optimized thanks to a Response Surface Methodologies approach. Through regression analysis the process was well fitted by a quadratic polynomial equation (R(2)=0.9367, adjusted R(2)=0.8226) under which laccase activity reached 2000 ± 100 Ug(-1) of beads, with an immobilization efficiency of 98%. The immobilized biocatalyst was characterized and then tested in fruit juice clarification reaching up to 45% phenol reduction, without affecting health-effective flavanones content. Furthermore, laccase treated juice displays an improved sensory profile, due to the reduction of vinyl guaiacol, a potent off-flavor possessing a peppery/spicy aroma. PMID:26593616

  17. Prevention of diabetes-induced myocardial dysfunction in rats using the juice of the Emblica officinalis fruit

    Patel, Snehal S; Goyal, Ramesh K

    2011-01-01

    Normalization of hyperglycemia, hyperlipidemia and oxidative stress is an important objective in preventing diabetes-induced cardiac dysfunction. The present study investigated the effects of the fruit juice obtained from Emblica officinalis on myocardial dysfunction in diabetic rats. Diabetes was induced by streptozotocin (STZ), and the rats were treated with E officinalis fruit juice for eight weeks. Injection of STZ produced loss of body weight, polydypsia, polyphagia, hyperglycemia, hypoinsulinemia and dyslipidemia. It also produced hypertension, bradycardia, hypertrophy and myocardial functional alterations associated with an increase in serum lactate dehydrogenase and creatinine kinase-MB levels. Treatment with the fruit juice not only prevented STZ-induced loss of body weight, increases in water and food intake, increases in serum glucose levels and disturbed lipid profile, but also an increase in serum lactate dehydrogenase and creatinine kinase-MB levels, and increased myocardial hypertrophy and cardiomyopathy. There was an increase in the area under the curve (AUC) for glucose, and a decrease in AUCinsulin was observed in diabetic rats; treatment decreased AUCglucose but not AUCinsulin or hyperinsulinemia. There was a decrease in antioxidant enzyme levels (in superoxide dismutase, reduced glutathione and catalase) in diabetic hearts, which could be improved by treatment with fruit juice. The present data suggest that fruit juice may be beneficial for the treatment of myocardial damage associated with type 1 diabetes mellitus. The activity of E officinalis fruit juice can be attributed to the concentration of polyphenol present. PMID:22065939

  18. Impact of 100% Fruit Juice Consumption on Diet and Weight Status of Children: An Evidence-based Review.

    Crowe-White, Kristi; O'Neil, Carol E; Parrott, J Scott; Benson-Davies, Sue; Droke, Elizabeth; Gutschall, Melissa; Stote, Kim S; Wolfram, Taylor; Ziegler, Paula

    2016-04-01

    Consumption of 100% fruit juice remains controversial for its potential adverse impact on weight and displacement of essential foods in the diets of children. A systematic review of the literature published from 1995-2013 was conducted using the PubMed database to evaluate associations between intake of 100% fruit juice and weight/adiposity and nutrient intake/adequacy among children of 1 to 18 years of age. Weight status outcome measures included body mass index (BMI), BMI z-score, ponderal index, obesity, weight gain, adiposity measures, and body composition. Nutrient outcome measures included intake and adequacy of shortfall nutrients. Data extraction and analysis was conducted according to the Academy of Nutrition and Dietetics Evidence Analysis Process. Twenty-two studies on weight status provided evidence that did not support an association between 100% fruit juice consumption and weight/adiposity in children after controlling for energy intake. Limited evidence from eight studies suggests that children consuming 100% fruit juice have higher intake and adequacy of dietary fiber, vitamin C, magnesium, and potassium. Differences in methodology and study designs preclude causal determination of 100% fruit juice as sole influencer of weight status or nutrient intake/adequacy of shortfall nutrients. In context of a healthy dietary pattern, evidence suggests that consumption of 100% fruit juice may provide beneficial nutrients without contributing to pediatric obesity. PMID:26091353

  19. Evaluation of the Effect of Lime Fruit Juice on the Anticoagulant Effect of Warfarin

    Adepoju, GKA; Adeyemi, T

    2010-01-01

    Aim: Citrus aurantifolia (Family Rutaceae) is commonly known as a familiar food and medicine, and s therapeutic effectiveness in a variety of diseases has been suggested in traditional medicine. Various complementary and alternative medicines (CAM) have been shown to interact with orthodox medicines. Hence, the aim of this study is to investigate such a phenomenon particularly the interaction of lime fruit juice with warfarin. Materials and Method: Wistar strain albino rats of both sexes weighing between 190 and 230g were administered with oral doses of the respective drugs used depending on the groups of animals. Effects on the anticoagulant activity of warfarin were determined by standard laboratory methods. Result: Lime fruit juice caused a reduction in the anticoagulant activity of warfarin. Conclusion: This finding has shown that CAM can interact with orthodox medicines hence, warfarin prescribers need to be aware of the usage of CAM and monitor the international normalized ratio (INR) of their patients more frequently. PMID:21042484

  20. Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices.

    Khandpur, Paramjeet; Gogate, Parag R

    2015-11-01

    Increasing consumer awareness regarding the health benefits of different nutrients in food have led to the requirement of assessing the effect of food processing approaches on the quality attributes. The present work focuses on understanding the effects of novel approaches based on the use of ultrasound and ultraviolet irradiations on the nutritional quality of different fruit and vegetable juices (orange, sweet lime, carrot and spinach juices) and its comparison with the conventional thermal pasteurization operated at 80°C for 10 min. The ultrasound sterilization parameters were maintained at ultrasound frequency of 20 kHz and power of 100 W with treatment time as 15 min. For the case of ultraviolet irradiations, 2 UVC lamps (254 nm) of 8 W were placed in parallel on either sides of the reactor. The treated juices were analyzed for total phenol content, antioxidant activity, vitamin C, carbohydrates etc. It has been established that ultrasound processed juice retained most of the nutrient components to higher extent in comparison to all the other techniques used in the work. Combination of ultrasound and ultraviolet irradiations used to achieve an effective decontamination of juices (recommended 5 log reduction of microorganisms) also retained nutrients to a higher level in comparison to the thermal method; however some losses were observed as compared to the use of only ultrasound which could be attributed to inefficient heat exchange in the combined approach. A scale up attempt was also made for treatment of spinach juice using ultrasonic reactors and analysis for quality attributes confirmed that the juice satisfied the criteria of required nutrient contents for 18 days shelf life trial in refrigerated storage conditions. The present work has clearly established the usefulness of ultrasound based treatment in maintaining the nutritional quality of beverages while giving enhanced shelf life as compared to the conventional approaches. PMID:26186829

  1. A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices.

    Saikia, Sangeeta; Mahnot, Nikhil Kumar; Mahanta, Charu Lata

    2016-06-01

    A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the phytochemical and antioxidant activities of juices from carambola (Averrhoa carambola L.), black jamun (Syzygium cumuni L.Skeels.), watermelon (Citrullus lanatus var lanatus), pineapple (Ananas comosus L. Merr) and litchi (Litchi chinensis Sonn.) was carried out. Depending on the type of fruit sample and treatment, increase or decrease in phytochemical values was observed. Overall, sonication had a positive effect on the total flavonoid content in all the juice samples followed by microwave treatment with exceptions in some cases. High-performance liquid chromatography study showed the presence of different phenolic acids depending on the sample type. The phenolic acids in some processed carambola juice samples showed decrease or complete destruction, while in some cases, an increase or appearance of newer phenolic acid originally not detected in the fresh juice was observed as seen in conventional thermal pasteurisation, microwaved at 600 W and sonicated juices. Both microwaved and sonicated samples were found to have positive effect on the phenolic content and antioxidant activity with exceptions in some cases. Therefore, microwave and sonication treatment could be used in place of thermal pasteurisation depending on the sample requirements. PMID:26190045

  2. Technological characteristics and selected bioactive compounds of Opuntia dillenii cactus fruit juice following the impact of pulsed electric field pre-treatment.

    Moussa-Ayoub, Tamer E; Jaeger, Henry; Youssef, Khaled; Knorr, Dietrich; El-Samahy, Salah; Kroh, Lothar W; Rohn, Sascha

    2016-11-01

    Selected technological characteristics and bioactive compounds of juice pressed directly from the mash of whole Opuntia dillenii cactus fruits have been investigated. The impact of pulsed electric fields (PEF) for a non-thermal disintegration on the important juice characteristics has been evaluated in comparison to microwave heating and use of pectinases. Results showed that the cactus juice exhibited desirable technological characteristics. Besides, it also contained a high amount of phenolic compounds being the major contributors to the overall antioxidant activity of juice. HPLC-DAD/ESI-MS(n) measurements in the fruits' peel and pulp showed that isorhamnetin 3-O-rutinoside was determined as the single flavonol found only in the fruit's peel. Treating fruit mash with a moderate electric field strength increased juice yield and improved juice characteristics. Promisingly, the highest release of isorhamnetin 3-O-rutinoside from fruit's peel into juice was maximally achieved by PEF. PMID:27211645

  3. Effect of Aronia melanocarpa fruit juice on amiodarone-induced pneumotoxicity in rats

    Valcheva-Kuzmanova, Stefka; Stavreva, Galya; Dancheva, Violeta; Terziev, Ljudmil; Atanasova, Milena; Stoyanova, Angelina; Dimitrova, Anelia; Shopova, Veneta

    2014-01-01

    Background: The fruits of Aronia melanocarpa (Michx.) Elliot is extremely rich in biologically active polyphenols. Objective: We studied the protective effect of A. melanocarpa fruit juice (AMFJ) in a model of amiodarone (AD)-induced pneumotoxicity in rats. Materials and Methods: AD was instilled intratracheally on days 0 and 2 (6.25 mg/kg). AMFJ (5 mL/kg and 10 mL/kg) was given orally from day 1 to days 2, 4, 9, and 10 to rats, which were sacrificed respectively on days 3, 5, 10, and 28 when biochemical, cytological, and immunological assays were performed. Results: AMFJ antagonized AD-induced increase of the lung weight coefficient. In bronchoalveolar lavage fluid, AD increased significantly the protein content, total cell count, polymorphonuclear cells, lymphocytes and the activity of lactate dehydrogenase, acid phosphatase and alkaline phosphatase on days 3 and 5. In AMFJ-treated rats these indices of direct toxic damage did not differ significantly from the control values. In lung tissue, AD induced oxidative stress measured by malondialdehyde content and fibrosis assessed by the hydroxyproline level. AMFJ prevented these effects of AD. In rat serum, AD caused a significant elevation of interleukin IL-6 on days 3 and 5, and a decrease of IL-10 on day 3. In AMFJ-treated rats, these indices of inflammation had values that did not differ significantly from the control ones. Conclusion: AMFJ could have a protective effect against AD-induced pulmonary toxicity as evidenced by the reduced signs of AD-induced direct toxic damage, oxidative stress, inflammation, and fibrosis. PMID:24914278

  4. High Pressure Processing (HPP)-treated Fruit and Vegetable-based Juices

    Directorate, Issued by Health Canada's Food

    2014-01-01

    Health Canada has notified Gridpath Solutions Inc., that it has no objection to the food use of High Pressure Processing (HPP)-treated fruit and vegetable-based juices. The Department conducted a comprehensive assessment of these HPP-treated food products according to its Guidelines for the Safety Assessment of Novel Foods. These Guidelines are based upon internationally accepted principles for establishing the safety of foods with novel traits.

  5. Home Fruit, Juice and Vegetable Pantry Management and Availability Scales: A Validation

    Baranowski, Tom; Missaghian, Mariam; Watson, Kathy; Broadfoot, Alison; Cullen, Karen; Nicklas, Theresa; Fisher, Jennifer; O’Donnell, Sharon

    2007-01-01

    Home fruit, 100% juice and vegetable (FJV) availability is related to increased FJV consumption by children. While FJV must be purchased for use in the home, no scales have been reported on home FJV pantry management practices. A scale for home FJV pantry management practices was generated from focus group discussions with diverse food shoppers. A commonly used scale of home FJV availability was also assessed. A grocery store intercept survey recruited 171 food shoppers with children in front...

  6. Optimization of spray drying process for developing seabuckthorn fruit juice powder using response surface methodology

    Selvamuthukumaran, Meenakshisundaram; Khanum, Farhath

    2012-01-01

    The response surface methodology was used to optimize the spray drying process for development of seabuckthorn fruit juice powder. The independent variables were different levels of inlet air temperature and maltodextrin concentration. The responses were moisture, solubility, dispersibility, vitamin C and overall color difference value. Statistical analysis revealed that independent variables significantly affected all the responses. The Inlet air temperature showed maximum influence on moist...

  7. Volatile profile of yellow passion fruit juice by static headspace and solid phase microextraction techniques

    Gilberto Costa Braga; Adna Prado; Jair Sebastião da Silva Pinto; Severino Matias de Alencar

    2015-01-01

    The profile of volatile compounds of yellow passion fruit juice was analyzed by solid phase microextraction headspace (HS-SPME) and optimized static headspace (S-HS) extraction techniques. Time, temperature, NaCl concentration and sample volume headspace equilibrium parameters was adjusted to the S-HS technique. The gaseous phase in the headspace of samples was collected and injected into a gas chromatograph coupled to a mass spectrometer. In the HS-SPME technique was identified 44 volatile c...

  8. Anti-diabetic effects of palm fruit juice in the Nile rat (Arvicanthis niloticus)

    Bolsinger, Julia; Pronczuk, Andrzej; Sambanthamurthi, Ravigadevi; Hayes, K. C.

    2014-01-01

    With the increasing incidence of metabolic diseases, numerous bioactive phytochemicals have been proffered in the dietary prevention of these conditions. Palm fruit juice (PFJ) possesses bioactive phenolic compounds (referred to as oil palm phenolics; OPP) that may deter diabetes. The objective of the present experiments was to document the degree to which PFJ reduces diabetes symptoms in a variety of circumstances in the Nile rat (Arvicanthis niloticus), a novel model for carbohydrate-induce...

  9. Evaluation of the Effect of Lime Fruit Juice on the Anticoagulant Effect of Warfarin

    Adepoju, GKA; Adeyemi, T

    2010-01-01

    Aim: Citrus aurantifolia (Family Rutaceae) is commonly known as a familiar food and medicine, and s therapeutic effectiveness in a variety of diseases has been suggested in traditional medicine. Various complementary and alternative medicines (CAM) have been shown to interact with orthodox medicines. Hence, the aim of this study is to investigate such a phenomenon particularly the interaction of lime fruit juice with warfarin. Materials and Method: Wistar strain albino rats of both sexes weig...

  10. Correlates of soft drink and fruit juice consumption among Swedish adolescents

    Vågstrand, Karin; Linné, Yvonne; Karlsson, Jan; Elfhag, Kristina; Lindroos, Anna Karin

    2008-01-01

    The aim of the study was to investigate how soft drink and fruit juice consumption in teenagers is associated with life-style, other food choices, eating behaviour and maternal characteristics. A cross-sectional study of 16-year-old girls (n 275) and boys (n 199) and their mothers was undertaken. Questionnaires were used to assess habitual dietary intake, eating behaviour, physical activity, smoking and educational level. Weight and height were measured. It was found that eating breakfast les...

  11. Linking Food Industry and Agriculture: The Case of Fruit-Juice Industry and Korean Food Franchise

    Kim, Sounghun; Choi, Ji-Hyeon

    2008-01-01

    In Korea, the portion of food industry has increased, while the portion of agriculture keeps decreasing. The alliance between agriculture and food industry results in the synergy between both industries as well as higher farmers' income. The goal of this study is to analyze the current status of the linkages between two food industries (fruit-juice industry and Korean-style meal franchise industry) and agriculture, and then to present the ways to strengthen the linkages. The discussion in thi...

  12. Effect of Soft Drinks and Fresh Fruit Juice on Surface Roughness of Commonly used Restorative Materials

    Maganur, Prabhadevi; Satish, V; Prabhakar, AR; Namineni, Srinivas

    2015-01-01

    ABSTRACT In this in vitro study, the effects of a Cola drink, and fresh fruit juice (citrus) on the surface roughness on flowable composite and resin-modified glass ionomer cement (RMGIC) each was evaluated and compared. Using a brass mold 70 pellets each of flowable composite (Filtek™ Flow) and RMGIC tricure restorative material were prepared according to the manufacturer’s instructions. Two groups (groups I and II) were formed containing 30 pellets of each material. Remaining 10 pellets of ...

  13. Hypoglycemic and Hepatoprotective Activity of Fermented Fruit Juice of Morinda citrifolia (Noni) in Diabetic Rats

    Andrew Adogwa; Godwin Isitor; Marshall, Julien R.; B Shivananda Nayak

    2011-01-01

    Morinda citrifolia is a medicinal plant used to treat diabetes and liver diseases. The fermented fruit juice of the M. Citrifolia (optical density = 1.25) was used to study the hypoglycemic and hepatoprotective properties in diabetes-induced rats. The rats were randomly distributed into 4 groups (control, diabetic experimental, diabetic standard, and diabetic untreated) of 6 each. Diabetes was induced by administering Streptozotocin (50 mg/kg body weight). Fasting blood glucose, body mass, li...

  14. ASSESSMENT OF THE ANTIPROLIFERATIVE POTENTIAL OF Citrullus lanatus (WATER MELON) FRUIT JUICE

    ENEGIDE CHINEDU; AROME DAVID; Ameh, Solomon F; UGOCHI ILOMUANYA

    2014-01-01

    The aim of this study is to examine the antiproliferative potential of Citrullus lanatus fruit juice on rapidly proliferating cells. Method: The study was done using rapidly proliferating seeds of Sorghum bicolor. The mean lengths (mm) of radicle emanating from seeds of all the groups were measured after 24, 48 and 72 hours respectively. Results: The growth of the methotrexate treated seeds radicle was retarded significantly (P

  15. Effect of simulated processing on the antioxidant capacity and in vitro protein digestion of fruit juice-milk beverage model systems.

    He, Zhiyong; Yuan, Bo; Zeng, Maomao; Tao, Guanjun; Chen, Jie

    2015-05-15

    The effects of simulated processing (pH adjustment and thermal treatment) on the antioxidant capacity and in vitro protein digestion of fruit juice-milk beverage (FJMB) models consisting of whey protein (WP), and chlorogenic acid (CHA) or catechin (CAT) were investigated. Results indicated that CAT was more susceptible to processing than CHA, and showed a significant (p 0.05) by pasteurization, whereas sterilization initially accelerated WP digestion but did not change its overall digestibility. PMID:25577106

  16. Separation of monoglycosides from fruit juice by diafiltration

    Jensen, Morten Busch; Christensen, Knud Villy; Norddahl, Birgir

    The process of separating sugars from anthocyanins in black currant juice has been investigated. Diafiltration on a laboratory scale flat sheet module (Labstk M20, Alfa Laval Nakskov A/S, Denmark) loaded with an ultrafiltration membrane (ETNA01-PP, MWCO = 1,000 Da, Alfa Laval Nakskov A/S, Denmark......) with a total installed area of 0.25 squaremeters distributed on 14 sheets showed good retention of anthocyanins as compared to fructose and glucose. In order to investigate whether the different flow pattern in a commercial size module would affect separation experiments were conducted with the same...... membrane in a 4'' spiral wound module. As the retention were mainained for anthocyanins, fructose and glucose the process have been demonstrated to be viable for scale up....

  17. Questions and Answers: Apple Juice and Arsenic

    ... and monomethylarsonic acid (MMA), may also be a health concern. Are apple and other fruit juices safe to drink? The FDA has been ... this, the FDA is considering how any possible health risk from these two forms of ... arsenic in fruit juice? The FDA has proposed an “action level” ...

  18. Influence of storage temperature and time on the physicochemical and bioactive properties of roselle-fruit juice blends in plastic bottle

    Mgaya-Kilima, Beatrice; Remberg, Siv Fagertun; Chove, Bernard Elias; Wicklund, Trude

    2014-01-01

    Roselle-fruit juice blends were made from roselle extract and mango, papaya, and guava juices at the ratio of 80:20, 60:40, 40:60, and 20:80, % roselle: fruit juice, respectively. The blends were pasteurized at 82.5°C for 20 min and stored in 100 mL plastic bottles at 28 and 4°C for 6 months. The effects of storage time and temperature on physicochemical and bioactive properties were evaluated. Total soluble solids, pH, and reducing sugars increased significantly (P < 0.05) in some blends while titratable acidity decrease with increasing storage time. Vitamin C, total monomeric anthocyanins (TMA), total phenols (TPC), and antioxidant activity (ferric reducing ability of plasma, FRAP) in all roselle-fruit blends (40% roselle) decreased significantly (P < 0.05) at 28 and 4°C as storage progressed. Vitamin C in all roselle-fruit blends (40% roselle) decreased from 58–55% to 43–42% when stored at 28 and 4°C, respectively. TMA losses were 86–65% at 28°C and 75–53% at 4°C while TPC losses were 66–58% at 28°C and 51–22% at 4°C. Loss of antioxidant capacity (FRAP) was 18–46% at 28°C and 17–35% at 4°C. A principal component analysis (PCA) differentiated roselle-juice fruit blends into two clusters with two principle components PC1 and PC2, which explained 97 and 3% (blends stored at ambient temperature) and 96 and 4% (blends stored at refrigerated temperature) of the variation, respectively. PC1 differentiated roselle-guava juice blends which were characterized by vitamin C, TPC, FRAP, and pH, while PC2 from another cluster of roselle-mango and roselle-papaya juice blends and was characterized by TSS, RS, and color parameters (L* a* b*). However, TMA was the main variable with the highest effect on all roselle-fruit juice blends regardless of the storage time and temperature. PMID:24804077

  19. Storage stability and physicochemical properties of passion fruit juice microcapsules by spray-drying

    H. Carrillo-Navas; D. A. González-Rodea; J. Cruz-Olivares; J. F. Barrera-Pichardo; A. Román-Guerrero; C. Pérez-Alonso

    2011-01-01

    The aim of this work was to microencapsulate passion fruit juice (PFJ) by spray-drying in two dierent biopolymers blends: Gum Arabic-mesquite gum-maltodextrin DE-10 (GA17-MG66-MD17 and GA17-MG-17-MD66), yielding the microcapsules MGA17-MG66-MD17 and MGA17-MG17-MD66. The spray-dried passion fruit microcapsules were analyzed for physicochemical properties (moisture content, water activity, powder particle size), quality properties (hygroscopicity, dispersibility, rehydration time), and reconsti...

  20. Effect of Aronia melanocarpa fruit juice on amiodarone-induced pneumotoxicity in rats

    Valcheva-Kuzmanova, Stefka; Stavreva, Galya; Dancheva, Violeta; Terziev, Ljudmil; Atanasova, Milena; Stoyanova, Angelina; Dimitrova, Anelia; Shopova, Veneta

    2014-01-01

    Background: The fruits of Aronia melanocarpa (Michx.) Elliot is extremely rich in biologically active polyphenols. Objective: We studied the protective effect of A. melanocarpa fruit juice (AMFJ) in a model of amiodarone (AD)-induced pneumotoxicity in rats. Materials and Methods: AD was instilled intratracheally on days 0 and 2 (6.25 mg/kg). AMFJ (5 mL/kg and 10 mL/kg) was given orally from day 1 to days 2, 4, 9, and 10 to rats, which were sacrificed respectively on days 3, 5, 10, and 28 when...

  1. Stability of volatile profile and sensory properties of passion fruit juice during storage in glass bottles

    Vitória Matos de Freitas

    2011-06-01

    Full Text Available This study aimed at assessing the stability of passion fruit juice in glass bottles during a 120-day storage period, regarding its volatile compounds profile and sensory properties (aroma and flavor. Samples were obtained from a Brazilian tropical juice industry (Fortaleza, Brazil and submitted to sensory and chromatographic analyses. The characteristic aroma and flavor of passion fruit were evaluated by a trained panel with a non-structured scale of 9 cm. The headspace volatile compounds were isolated from the product by suction and trapped in Porapak Q, analyzed through high-resolution gas chromatography and identified through gas chromatography-mass spectrometry (GC-MS. Twelve odoriferous compounds were monitored: ethyl butanoate, ethyl propanoate, 3-methyl-1-butanol, 3-methyl-2-butenol, (E-3-hexenol, (Z-3-hexenol, 3-methylbutyl acetate, benzaldehyde, ethyl hexanoate, hexyl acetate, limonene and furfural. The slight variations observed in the volatile profile were not enough to provoke significant changes in the characteristic aroma and flavor of the passion fruit juice.

  2. Antioxidant and antimicrobial effects of kordoi (Averrhoa carambola) fruit juice and bamboo (Bambusa polymorpha) shoot extract in pork nuggets.

    Thomas, R; Jebin, N; Saha, R; Sarma, D K

    2016-01-01

    Pork nuggets with 'very good' acceptability was processed by incorporating kordoi (Averrhoa carambola) fruit juice and bamboo (Bambusa polymorpha) shoot extract, and their physical, chemical, microbiological and sensorial characteristics were evaluated during 35 days storage under refrigeration. Addition of kordoi fruit juice (4%) and bamboo shoot extract (6%) had a significant effect on the pH, moisture, protein, fat, fiber, instrumental color values and texture profiles of nuggets. Nuggets with juice and extract had significantly lower TBARS values towards the end of the storage period compared to the control. Microbial and sensory qualities of nuggets were significantly improved by the addition of juice and extract. Incorporation of juice and extract at 4% and 6% levels, respectively, increased the storage life of pork nuggets by at least two weeks, i.e. from 21 days to 35 days at 4 ± 1 °C compared to the control. PMID:26212939

  3. Alcohol Fermentation from Sugarcane Juice with Fruit Wine Yeast%果酒酵母对甘蔗汁的酒精发酵作用

    陈赶林; 林波; 孙健; 李杨瑞

    2011-01-01

    A semi-product of sugarcane shrub, an alcoholic drink, was brewed from sugarcane juice by submerged fermentation using fruit wine yeast at room temperature. The characteristic parameter variations of sugarcane juice in the process of alcohol fermentation were investigated to determine the action mechanism of fruit wine yeast. The results showed that the alcohol fermentation cycle of sugarcane juice with 0. 15 to 0.30 g/L fruit wine yeast ranged from 14 to 20 days, the alcohol content was 4.5% , the acidity ranged from 1.8% to 2.4% , and the total sugar content decreased to 0.1%. The fermented juice was delightful, clearer and bright with yellowish-brown color. It exhibited full-bodied vinosity and soft taste. The present study has provided a reference for producing fruit drinks and vinegar drinks by the submerged fermentation of sugarcane juice.%以新鲜甘蔗压榨汁为原料,常温下用果酒酵母液态深层发酵酿制甘蔗果酒中间制品,探讨甘蔗汁酒精发酵过程中反应特性参数的变化。结果显示,使用0.15—0.30g/h的果酒酵母作用甘蔗汁,发酵周期为14~20d,发酵汁乙醇体积分数为4.5%,酸度为1.8%-2.4%,总糖为0.1%,发酵汁呈棕黄色,澄清透亮,酒香浓郁,味道柔和。

  4. Pomegranate fruit juice for chemoprevention and chemotherapy of prostate cancer

    Malik, Arshi; Afaq, Farrukh; Sarfaraz, Sami; Adhami, Vaqar M.; Syed, Deeba N.; Mukhtar, Hasan

    2005-01-01

    Prostate cancer is the most common invasive malignancy and the second leading cause of cancer-related deaths among U.S. males, with a similar trend in many Western countries. One approach to control this malignancy is its prevention through the use of agents present in diet consumed by humans. Pomegranate from the tree Punica granatum possesses strong antioxidant and antiinflammatory properties. We recently showed that pomegranate fruit extract (PFE) possesses remarkable antitumor-promoting e...

  5. Fruit juice drinks prevent endogenous antioxidant response to high-fat meal ingestion.

    Miglio, Cristiana; Peluso, Ilaria; Raguzzini, Anna; Villaño, Deborah V; Cesqui, Eleonora; Catasta, Giovina; Toti, Elisabetta; Serafini, Mauro

    2014-01-28

    High-fat meals (HFM) induce metabolic stress, leading to the activation of protective mechanisms, including inflammation and endogenous antioxidant defences. In the present study, we investigated the effects of antioxidant-rich fruit juice drinks on the endogenous antioxidant response induced by HFM. In a double-blind, cross-over design (10 d washout), fourteen overweight volunteers were randomly assigned to one of the following interventions: HFM+500 ml placebo beverage (HFM-PB, free from fruit); HFM+500 ml antioxidant beverage 1 (HFM-AB1; apple, grape, blueberry and pomegranate juices and grape skin, grape seed and green tea extracts); HFM+500 ml antioxidant beverage 2 (HFM-AB2; pineapple, black currant and plum juices). HFM-PB consumption increased the plasma levels of thiols (SH) (4 h, Ptrapping antioxidant parameter (TRAP) (4 h, PTRAP (2 h, P< 0·001) and urinary ferric reducing antioxidant power (0-8 h, P< 0·01) were increased by HFM-AB1 consumption, the drink with the highest in vitro antioxidant capacity, but not by HFM-AB2 consumption. In urine, UA levels were significantly increased from basal levels after the consumption of HFM-PB and HFM-AB2. However, neither of the beverages increased the urinary excretion of UA with respect to the placebo beverage. In conclusion, the increase in UA and SH levels induced by HFM as part of an endogenous antioxidant response to postprandial stress can be prevented by the concomitant ingestion of antioxidant-rich fruit juice drinks. PMID:23930843

  6. Fruit Juice a Two-Edged Sword for Kids

    Colette; Bouchez; 袁堂欣

    2003-01-01

    If yOU stock your reflgeratot with fruit iuices,you may be setting your kids原译 假如你往冰箱里塞满果汁,你就可能给孩子带来肥胖麻烦。 改译 假如你往冰箱里塞满了果汁饮料,那么你就可能让你的孩子加入减肥大军的行列。 原句非常形象,我们的译笔能否也“松弛”一点,略添幽默?

  7. PENGARUH SUHU DAN KELEMBABAN UDARA TERHADAP PERUBAHAN MUTU TABLET EFFERVESCEN SARI BUAH SELAMA PENYIMPANAN [Influence of Temperature and Relative Humidity on the Quality of Fruit Juice Effervescent Tablet During Storage

    Ansar

    2011-06-01

    Full Text Available The aim of this research was to study the influence of temperature and relative humidity on the quality of the fruit juice effervescent tablet. Sample of the passion fruit effervescent tablet was prepared from passion fruit granular, aspartame, polyetilene glycol, citric acid, and sodium bicarbonate. Variable analyzed was dissolution rate of the tablet during storage. The results indicated that temperature and humidity significantly affect dissolution rate of the fruit juice effervescent tablet. The reason for the decrease in dissolution rate was because at high storage temperature (35oC, sodium bicarbonate was not stable. The bicarbonate amount gradually decreased because it reacted with citric acid. Consequently, when the tablet was dissolved, the reaction between sodium bicarbonate and citric acid was slow. At high relative humidity (85.5% of storage, the reaction occurred prior to the dissolution due to moisture intake.

  8. Design, development and evaluation of an automatic fruit-juice pasteurization system using microwave - ultrasonic waves.

    Hosseinzadeh Samani, Bahram; Khoshtaghaza, Mohammad Hadi; Minaei, Saeid; Zareifourosh, Hemad; Eshtiaghi, Mohammad Naghi; Rostami, Sajad

    2016-01-01

    Conventional pasteurization treatments often lead to substantial decrease in fruits juice quality. Due to these issues, the objective of this research was to compare the combined effect of a novel thermal (microwave) and non-thermal (ultrasonic) treatments with conventional thermal pasteurization on some qualitative characteristics of sour cherry juice (vitamins, phenolics, anthocyanins, etc.). For this purpose, an automatic control system comprising of ultrasonic generator, ultrasonic transducer, horn, pump, circulator, microwave oven, container, pipe interface, temperature sensor, float, data acquisition card, microwave power control circuit, and reactor was designed and developed. Moreover, in order to optimize the effect of ultrasonic waves on the existing micro-organisms in the sour cherry juice, some preliminary experiments were carried out to optimize the ultrasonic probe and reactor design. The results of evaluations showed that using the combined automatic system, the qualitative properties of sour cherry (vitamin C content 14 %, total phenolics content 1 %, total anthocyanins content 6 %) can be better maintained compared with the conventional thermal method. Based on the results obtained in this study, the following processing conditions: microwave power of 541.7 W, temperature of 41 °C, ultrasonic power of 799.57 W and ultrasonic exposure time of 6 min were recommended for optimum processing of sour cherry juice. PMID:26787934

  9. Antioxidant Activity of Straw Jackfruit Jam (Artocarpus heterophyllus, L. was Added “Senduduk” Fruit Juice (Melastoma malabathricum, L.

    Kesuma Sayuti

    2015-01-01

    Full Text Available Straw jackfruit is part of a jackfruit which has not been used optimally. These foods are rich of fiber so it can be processed into jam, but this product has a weakness in color. The addition of “senduduk”fruit juice, has a lot of anthocyanin expected improving the color and it also produce a functional food. In this study, it has been addition of some level of concentration of “Senduduk” fruit juice, were: 2%, 4%, 6%, 8% and 10%.  The result shows, the more “Senduduk” fruit juice added,  the more antioxidant activity. Addition 8% of “Senduduk” fruit extract was the best product.   

  10. Radiation preservation of fruit juice semi-concentrates prepared by cryoconcentration

    The microbiological stability of fruit juices may be achieved by some physical or chemical processes, or by their combination. Cryoconcentration and treatment with ionizing radiations are physical processes which render the utilization of substances extraneous to food (preservatives) unnecessary and this is, from the point of view of food hygiene, extremely desirable. Studies were made to preserve strawberry, grape and apple juices by the combination of cryoconcentration and ionizing radiations. The fruit juice obtained by conventional methods was clarified with a pectolytic enzyme preparation and then concentrated to various solids content (30-50%) by means of cryoconcentration. The products were then irradiated with 60Co radioactive isotope in the dose range of 0.3 to 1.3 Mrad and stored at 20-220C. During the storage period it was established that the microbiological stability and the organoleptic quality of the products are highly dependent on the water activity, on the temperature of clarification and on the radiation dose applied. The keeping quality of a product of 40% solids content was substantially extended with 0.6 Mrad and treatment with 0.8 to 1.3 Mrad ensured a practically stable product. The colour of the semi-concentrates faded as an effect of irradiation. During storage browning processes occurred and this was particularly striking in the case of strawberries. The organoleptic qualities of the 40% concentrate remain unchanged and it retains the original aroma. (F.J.)

  11. Preliminary research on Broussonetia papyrifera fruit juice processing and its fresh-keeping%构树果汁饮料加工及保鲜工艺研究

    覃勇荣; 刘宗琼; 覃兴家; 李秋明; 黄振球

    2012-01-01

    为了进一步开发利用桂西北丰富的构树资源,为喀斯特地区经济可持续发展提供理论支持,采集了广西宜州市城区及其周围野生的构树果实样品,用物理方法压榨果汁,得到52.21%的出汁率,测定了构树果实及其果汁的主要营养成分含量,结果发现,构树果实营养丰富,构树果实原汁的可溶性总糖、可溶性蛋白、总氨基酸、Vc和脂肪的平均含量分别为18.31%、8.52mg/g、13.81%、50.89mg/100g、0.45%,利用构树果实加工的天然果汁,绿色、环保、健康、营养,具有较大的开发潜力。为了探讨简便易行的构树果汁饮料杀菌保鲜方法,用热杀菌法对构树果汁进行了处理,通过正交实验检测处理过的构树果汁中的微生物总茵菌落数,得到的构树果汁杀菌处理最佳工艺条件为:料液比1:2,加热温度100℃,灭菌时间15min。%In order to develop and utilize the rich resource of Broussonetia paparifera in the northwest of Guangxi province, so as to provide theoretical support for economic sustainable development of the karst areas, different samples of wild B. paparifera fruit in Yizhou city and surroundings were collected. The fruit juice of B. paparifera was squeezed by physical method and the juice rate was 52.21%. Main nutrient composition of the fruits and its juice were determined by the authors. The results showed that there is rich nutrition in the fruits of B. paparifera, the soluble sugar, soluble protein, total amino acids, vitamin C and fat is 18.31%, 8.52 mg/g, 13.81%, 50.89 mg/100 g and 0.45% respectively. The natural fruit juice made use of B. paparifera fruits is green, environmental protection, health and nutrition, and it has great potential to develop. In order to study the simple and easy way of fresh fruit juice beverage sterilization, thermal sterilization method was used for B. paparifera fruit juice treatment, orthogonal test

  12. Assessment of fruit juice authenticity using UPLC-QToF MS: a metabolomics approach.

    Jandrić, Z; Roberts, D; Rathor, M N; Abrahim, A; Islam, M; Cannavan, A

    2014-04-01

    In recent years, with the growing complexity of global food supply chains and trade, food fraud, including adulteration of high value foods with cheaper substitutes, has become an increasingly important issue. A metabolomics approach can be applied to discover biomarkers that can be used to trace food adulteration. A study was undertaken to discover novel, potential biomarkers for the rapid detection of the adulteration of fruit juices with cheaper alternatives. Pineapple, orange, grapefruit, apple, clementine, and pomelo were investigated. Untargeted metabolite fingerprinting was performed by UPLC-QToF MS with multivariate data analysis. Twenty-one differential metabolites were selected, contributing to the separation between pineapple, orange and grapefruit juices, and their admixtures down to 1% adulteration level. A targeted metabolomics method was then optimised and adulteration could be detected at 1%. The results demonstrate that metabolomics has potential as a screening tool for the rapid detection of food adulteration. PMID:24262519

  13. REGULATION OF ACIDITY AND REDUCTION OF TURBIDITY IN THE CLARIFIED POMEGRANATE JUICE PRODUCTION

    ESHMATOV FOZIL KHIDIROVICH; MAKSUMOVA DILRABO KUCHKAROVNA; DODAEVA LAYLO KUCHKAROVNA

    2016-01-01

    Regulation of acidity and reduction of turbidity in the clarified pomegranate juice production. From sour varieties of pomegranates may obtain normal natural pomegranate juice by anion-exchange resin. There are determined problems quantity of precipitate and unstable color in the pomegranate juice and concentrate by experimentally.

  14. Volatile profile of yellow passion fruit juice by static headspace and solid phase microextraction techniques

    Gilberto Costa Braga

    2015-02-01

    Full Text Available The profile of volatile compounds of yellow passion fruit juice was analyzed by solid phase microextraction headspace (HS-SPME and optimized static headspace (S-HS extraction techniques. Time, temperature, NaCl concentration and sample volume headspace equilibrium parameters was adjusted to the S-HS technique. The gaseous phase in the headspace of samples was collected and injected into a gas chromatograph coupled to a mass spectrometer. In the HS-SPME technique was identified 44 volatile compounds from the yellow passion fruit juice, but with S-HS only 30 compounds were identified. Volatile esters were majority in both techniques, being identified ethyl butanoate, ethyl hexanoate, (3z-3-hexenyl acetate, hexyl acetate, hexyl butanoate and hexyl hexanoate. Aldehydes and ketones were not identified in S-HS, but were in HS-SPME. β-Pinene, p-cymene, limonene, (Z-β-ocimene, (E-β-ocimene, γ-terpinene, α-terpinolene and (E -4,8-dimethyl-1, 3,7 - nonatriene terpenes were identified in both techniques. This study showed that the S-HS optimized extraction technique was effective to recovery high concentrations of the major volatile characteristics compounds in the passion fruit, such as ethyl butanoate and ethyl hexanoate, which can be advantageous due to the simplicity of the method.

  15. Development of a high performance liquid chromatography tandem mass spectrometry based analysis for the simultaneous quantification of various Alternaria toxins in wine, vegetable juices and fruit juices.

    Zwickel, Theresa; Klaffke, Horst; Richards, Keith; Rychlik, Michael

    2016-07-15

    An analytical method based on high performance liquid chromatography (HPLC) and tandem mass spectrometry (MS/MS) detection for the simultaneous quantification of 12 Alternaria toxins in wine, vegetable juices and fruit juices was developed. Excellent chromatographic performance was demonstrated for tenuazonic acid (TeA) in a multi-analyte method. This comprehensive study is also the first to report the determination of TeA, alternariol (AOH), alternariol monomethyl ether (AME), tentoxin (TEN) and altenuene (ALT), altertoxin I (ATX-I), altertoxin II (ATX-II), altenuisol (ATL), iso-altenuene (isoALT), altenuic acid III (AA-III) and the AAL toxins TB1 und TB2 in samples from the German market. Several types of HPLC columns were tested for the liquid chromatographic separation of the toxins of interest that widely differ in their polarities. The focus was on gaining suitable retention while avoiding derivatization steps especially for TeA and AA-III. Three atmospheric pressure ionization techniques used with liquid chromatography (electrospray, chemical and photo ionization) were tested to obtain the best selectivity and sensitivity. Samples were diluted with sodium hydrogen carbonate buffer and extracted on a diatomaceous earth solid phase extraction cartridge. Method validation was carried out by using tomato juice, citrus juice and white wine as blank matrices. Limits of detection ranged from 0.10 to 0.59μgL(-1) and limits of quantification ranged from 0.4-3.1μgL(-1) depending on the toxin and matrix. Recoveries were around 100±9% for all toxins except stemphyltoxin III (STTX-III) and altenusin (ALS) due to instability during sample clean up. Matrix-induced effects leading to ion suppression especially for ATX-I, ATX-II and AA-III were investigated. Relative standard deviations of repeatability (RSDr) and intermediate reproducibility (RSDR) were ≤9.3 and ≤17.1, respectively, for the toxins in different matrices at levels of 5 and 30μgL(-1). Finally, 103

  16. Cardioprotective Effects of Lagenaria siceraria Fruit Juice on Isoproterenol-induced Myocardial Infarction in Wistar Rats: A Biochemical and Histoarchitecture Study

    Upaganlawar, A; Balaraman, R

    2011-01-01

    The present study was designed to evaluate the cardioprotective effects of Lagenaria siceraria fruit juice in isoproterenol-induced myocardial infarction. Rats injected with isoproterenol (200 mg/kg, s.c.) showed a significant increase in the levels of serum uric acid, tissue Na++ and Ca++ ions and membrane-bound Ca+2-ATPase activity. A significant decrease in the levels of serum protein, tissue K+ ion, vitamin E level, and the activities of Na+/K+-ATPase and mg+2-ATPase was observed. Isoproterenol injected rats also showed a significant increase in the intensity of lactate dehydrogenase isoenzyme and histopathologic alterations in the heart. Treatment with L. siceraria fruit juice (400 mg/kg/day, p.o.) for 30 days and administration of isoproterenol on 29th and 30th days showed a protective effect on altered biochemical and histopathologic changes. These findings indicate the cardioprotective effect of L. siceraria fruit juice in isoproterenol-induced myocardial infarction in rats. PMID:22224036

  17. 百香果果汁果冻的工艺及配方优化%Process and Recipe Optimization of the Passion Fruit Juice Jelly

    潘建江; 陈雪梅

    2015-01-01

    以百香果果汁为主要材料,探讨了百香果果汁果冻的工艺和配方优化等问题。最佳配方为百香果果汁20%、白砂糖14%、复合凝胶剂(卡拉胶∶魔芋胶=1∶1)1.1%,以产品的感官评价为指标,结合糖酸比和维生素C含量,所得百香果果汁果冻的综合评分最高。%This paper discusses the process and the recipe optimization of the passion fruit juice jelly when the passion fruit juice is the main material. The optimum recipe shows as follows: 20% passion fruit juice, 14% sugar and 1.1%composite gels (carrageenan∶konjac glucomannan=1∶1). According to the product's sensory evaluation, combining the sugar-acid ratio and the vitamin C content, the jelly product of the above recipe is the best.

  18. Evaluating the buffering capacity of various soft drinks, fruit juices and tea

    Singh Smita; Jindal Rahul

    2010-01-01

    Aims and Objective : The purpose of this study is to measure the initial pH of various commonly used beverages and to determine their ability to maintain a low pH by measuring their buffering capacities. Materials and Methods : Twelve commercially available drinks were taken and divided into four groups (preserved fruit juices, tea, mineral water and carbonated drinks. Each group comprised of three drinks. Their initial pH were measured with pH meter and their buffering capacities were measu...

  19. Comparative Study of Monoclonal and Recombinant Antibody-Based Immunoassays for Fungicide Analysis in Fruit juices

    Moreno Tamarit, Mª José; PLANA ANDANI, EMMA; Manclus Ciscar, Juan José; Montoya Baides, Ángel

    2014-01-01

    [EN] A comparative study of the analytical performance of enzyme-linked immunosorbent assays (ELISAs), based on monoclonal and recombinant antibodies, for the determination of fungicide residues in fruit juices has been carried out. To this aim, three murine hybridoma cell lines secreting specific monoclonal antibodies against (RS)-2-(2,4-dichlorophenyl)-3-(1H-1,2,4-triazol-1-yl)propyl-1,1,2,2-tetrafluoroethyl ether (tetraconazole), 2-(4-triazolyl)benzimidazole (thiabendazole), and (RS)-1-(be...

  20. Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support material

    Ruiz Cabrera Miguel Angel; Lucía Carolina Espinosa-Muñoz; Carlos Aviles-Aviles; Raúl González-García; Mario Moscosa-Santillán; Alicia Grajales-Lagunes; Miguel Abud-Archila

    2009-01-01

    The objective of this study was to assess the effectiveness of the blends with different levels of lactose-maltodextrin (8:5, 10:5, and 12:5 % w/v) during the spray-drying of the passion fruit juice. The drying was carried out in a laboratory spray dryer (Pulvis GB 22 model) at two inlet air temperatures (180 and 190 ºC), and two air pressures (0.10 and 0.20 MPa). The moisture content, hygroscopicity and vitamin C retention were evaluated in the powder obtained. Response surface plots (p

  1. Salivary pH changes in children after industrialized fruit juice consumption

    Juliana Yassue Barbosa da SILVA; Brancher, João Armando; Duda, João Gilberto; Losso, Estela Maris

    2008-01-01

    Introduction: The children presented dental erosion and caries in early infancy that were associated to a rich diet in sugars, including the frequent ingestion of industrialized fruit juice (conditioned in boxes).The drink ingestion with pH lower than 5.5 can cause teeth erosion mainly if it is associated with frequent and prolonged teeth contact.The natural protection of teeth is the saliva through its buffering capacity.Objective: Measure the children salivary pH before and after the grape ...

  2. Evaluation of the anti-proliferative and cytostatic effect of Citrus sinensis (orange) fruit juice

    Chinedu, Enegide; Arome, David; Ameh, Solomon F; Ameh, Gift E

    2014-01-01

    Aim: This work has been designed to evaluate the anti-proliferative and cytostatic effects of Citrus sinensis (orange) fruit juice on rapidly proliferating cells. Materials and Methods: The study was carried out on the seeds of Sorghum bicolor for 72 h. The mean radicle length (mm) of the seeds was taken at 48 and 72 h. Result: The result showed that when compared with the control, methotrexate, the standard drug showed a significant (P < 0.001) anti-proliferative effect throughout the experi...

  3. X-Ray fluorescence analysis of trace elements in fruit juice

    Bao, Sheng-Xiang; Wang, Zhi-Hong; Liu, Jing-Song

    1999-12-01

    X-Ray fluorescence spectrometry is applied to the determination of trace elements in fruit juice characterized by a high content of sugar and other soluble solid substances. Samples are prepared by evaporation, carbonization and pressing into discs. The synthesis of standards is described in detail. All element concentrations are directly estimated from linear calibration curves obtained without any matrix correction. The results of the analysis are in good agreement with those given by inductively coupled plasma-atomic emission spectrometry and atomic absorption spectrometry techniques.

  4. Efficacy of a microencapsulated iron pyrophosphate-fortified fruit juice: a randomised, double-blind, placebo-controlled study in Spanish iron-deficient women

    Blanco Rojo, R.; Pérez Granados, Ana M.; Toxqui, Laura; González-Vizcayno, C.; Delgado, Manuel, 1956-; Vaquero, M. Pilar

    2011-01-01

    Iron deficiency anaemia is a worldwide health problem. We studied the influence of consuming an iron fortified fruit juice on iron status in menstruating women. A randomised double-blind placebo-controlled study of 16-weeks of duration was performed. Two groups: P group (n=58) or F group (n=64) consumed, as a supplement to their usual diet, 500 mL/day of placebo fruit juice or iron-fortified fruit juice, respectively. The iron fortified-juice, containing microencapsulated iron pyrophospha...

  5. DESAIN PROTOTIPE SISTEM PERENCANAAN KRISIS STRATEGI PENANGANAN PENCEMARAN PRODUK MINUMAN KONSENTRAT SARI BUAH [Design of Emergency Planning System Prototipe to Contamination Handling Strategy of Fruit Juice Concentrate Product

    Marimin 2

    2002-04-01

    Full Text Available Fruit juice concentrate can be contaminated during production process or distribution. One of the contaminant is a bacterium, e.g., Bacillus thermoacidurans. The quality of fruit juice concentrate contaminated by bacteria will be degraded, and can be even harmful to consumers and loss to the producer.This article discusses a pollution handling strategy of fruit juice concentrate, by designing emergency planning system prototype that is called CONSEPS 2001 (Concentrate Juice Emergency Planning System 2001. The considered alternatives for handling scenario are pulling the whole polluted products or destroying the entire polluted products. The alternatives were selected based on effectivity and efficiency consideration.

  6. Effects of bittergourd (Momordica Charantia fruit juice on glucose tolerance and lipid profile in type-l l diabetic rats

    Kaushal Parmar

    2011-06-01

    Full Text Available Bitter melon (Momordica charantia or bittergourd commonly known as karella, (family: Cucurbitaceae, has been proved for hypoglycaemic effects. The objective of the present study was to evaluate effects of bittergourd (momordica charantia fruit juice on glucose tolerance and lipid profile in streptozotocininduced type-II diabetic rat. Two days old neonatal pups (7–10 g were used & they were made diabetic by intraperitoneally (i.p. injection of 90 mg/kg STZ in citrate buffer solution. Different groups of animals were treated by 25% and 50% bitter gourd fruit juice (BFJ for 8 weeks. After 8 weeks treatment biochemical parameters from blood serum were analyzed. The significant differences of glucose, cholesterol, HDL, LDL, triglyceride, in 50%BFJ treated group compare to diabetic group were found. So, from present study it is concluded that Bitter gourd fruit juice has beneficial effects on glucose tolerance and lipid profile in streptozotocin-induced type-II diabetic rat.

  7. Determination of Cd and Pb in fruit juice, bottled tea, condiments and dried fish samples using ICP-MS

    Danica Angeline Dimaya

    2013-06-01

    Full Text Available Metals like cadmium (Cd and lead (Pb are introduced in the environment through natural processes and anthropogenic activities and may end up being present in food, where these metals may pose health risks. A method suitable for the simultaneous determination of Cd and Pb in various matrices of foodstuffs was validated and applied to different samples including fruit juice, bottled iced tea, several types of condiments, and in edible tissues of dried f ish locally produced in the Philippines. Fruit juice and bottled iced tea samples were filtered prior to quantif ication of metals using inductively coupled plasma mass spectrometry (ICP-MS. Condiments and dried f ish samples were mineralized using microwave-assisted nitric acid digestion before subsequent metal detection with ICP-MS. The method was validated usingcer tif ied reference materials DORM 3 and NIST 1643e, and evaluation of recovery of spiked samples. The method was linear in the concentration range 0.01 to 500μg L-1 with correlation coeff icients of 0.999 for both analytes. The estimated detection limits were 0.060 μgL-1 and 0.186 μgL-1 for Cd and Pb, respectively. The determined levels of Cdin fruit juice were in the range 0.06 ± 0.01 to 0.67 ± 0.01 μgL-1, and Pb was detected in only one sample at 0.37 ± 0.02μgL-1. For the bottled iced tea samples, Cd was detected in only one sample (0.13 ± 0.02 μgL-1 while none of the samples had detectable Pb concentration. For the condiments, the determined Cd levels were in the range 0.83 ± 0.06 to 306.13 ± 2.52μgL-1, whereas, the determined Pb levels were in the range 2.14 ± 0.38 to 67.45 ± 7.76μgL-1. For the dried fish samples, the Cd levels determined were in the range 2.00 ± 0.21 to 231.67 ± 5.32 μg kg-1 and that for Pb were in the range 2.38 ± 0.70 to 113.29 ± 2.25 μg kg-1. These determined levels in different foodstuffs highlight the need for routine monitoring of these contaminants.

  8. In Vitro genotoxic and antigenotoxic studies of Thai Noni fruit juice by chromosomal aberration and sister chromatid exchange assays in human lymphocytes

    Treetip Ratanavalachai; Sumon Thitiorul; Pranee Nandhasri

    2008-01-01

    The genotoxic and antigenotoxic effects of Noni fruit juice produced in Thailand have been studied in human lymphocytes for chromosome aberration assay and sister chromatid exchange (SCE) assay in vitro. Treatment of Noni fruit juice(3.1-50 mg/ml) alone for 3 h did not significantly induce chromosomal aberration or SCE (p

  9. The transversal strength of acrylic resin plate after being immersed soaking in noni fruit (Morinda citrifolia Linn. juice

    Sri Redjeki Indiani

    2008-06-01

    Full Text Available The disadvantages of acrylic resin plate are liquid absorption and porosity, allowing microorganisms to grow and multiply resulting in inflammation in the oral cavity. The juice of the noni fruit (Morinda citrifolia Linn. contains active flavonoid and atsiri oil. Flavonoid is a phenol substance that degrades acrylic resin plate in prolonged contact. The purpose of this study was to examine the transversal strength of acrylic resin plate after being immersed in noni fruit juice. An acrylic resin plate of 65 × 10 × 2.5 mm was immersed in 4%, 6%, 8%, 10%, and 12% concentrations of noni fruit juice and distilled water in a control group for 31, 46, and 61 days. The transversal strength of acrylic resin plate was tested using an autograph with a crosshead speed of 1/10mm/second; the distance for the two supporting parts was 50 mm. The data was analyzed by using a One–Way ANOVA test. There was no significant difference in the transversal strength of the plate after being soaked for 31, 46, and 61 days in 4%, 6%, 8%, 10%, and 12% concentrations of the juice. This study showed that the soaking of acrylic resin plate for 31, 46, and 61 days in 4%, 6%, 8%, 10%, and 12% concentrations of noni fruit juice does not decrease the transversal strength.

  10. Pigments and antioxidant activity of optimized Ready-to-Drink (RTD) Beetroot (Beta vulgaris L.) - passion fruit (Passiflora edulis var. flavicarpa) juice blend

    Kathiravan, T.; Nadanasabapathi, S.; Kumar, R.

    2015-01-01

    A central composite rotatable design (CCRD) was employed to optimize the beetroot-passion fruit blended juice. The independent variables were beetroot juice (30-70 ml), passion fruit juice (10-30 ml) and sucrose (9.00-10.50g). The combined effect of these independent variables on pH, °Brix and overall acceptability were investigated. Results showed that the generated regression models adequately explained the data variation and significantly represented the actual relationship between the ind...

  11. Comparative Analysis of the Volatile Fraction of Fruit Juice from Different Citrus Species

    Alamar, M. Carmen; Gutiérrez, Abelardo; Granell, Antonio

    2011-01-01

    The volatile composition of fruit from four Citrus varieties (Powell Navel orange, Clemenules mandarine, and Fortune mandarine and Chandler pummelo) covering four different species has been studied. Over one hundred compounds were profiled after HS-SPME-GC-MS analysis, including 27 esters, 23 aldehydes, 21 alcohols, 13 monoterpene hydrocarbons, 10 ketones, 5 sesquiterpene hydrocarbons, 4 monoterpene cyclic ethers, 4 furans, and 2 aromatic hydrocarbons, which were all confirmed with standards. The differences in the volatile profile among juices of these varieties were essentially quantitative and only a few compounds were found exclusively in a single variety, mainly in Chandler. The volatile profile however was able to differentiate all four varieties and revealed complex interactions between them including the participation in the same biosynthetic pathway. Some compounds (6 esters, 2 ketones, 1 furan and 2 aromatic hydrocarbons) had never been reported earlier in Citrus juices. This volatile profiling platform for Citrus juice by HS-SPME-GC-MS and the interrelationship detected among the volatiles can be used as a roadmap for future breeding or biotechnological applications. PMID:21818287

  12. Comparative analysis of the volatile fraction of fruit juice from different Citrus species.

    M Carmen González-Mas

    Full Text Available The volatile composition of fruit from four Citrus varieties (Powell Navel orange, Clemenules mandarine, and Fortune mandarine and Chandler pummelo covering four different species has been studied. Over one hundred compounds were profiled after HS-SPME-GC-MS analysis, including 27 esters, 23 aldehydes, 21 alcohols, 13 monoterpene hydrocarbons, 10 ketones, 5 sesquiterpene hydrocarbons, 4 monoterpene cyclic ethers, 4 furans, and 2 aromatic hydrocarbons, which were all confirmed with standards. The differences in the volatile profile among juices of these varieties were essentially quantitative and only a few compounds were found exclusively in a single variety, mainly in Chandler. The volatile profile however was able to differentiate all four varieties and revealed complex interactions between them including the participation in the same biosynthetic pathway. Some compounds (6 esters, 2 ketones, 1 furan and 2 aromatic hydrocarbons had never been reported earlier in Citrus juices. This volatile profiling platform for Citrus juice by HS-SPME-GC-MS and the interrelationship detected among the volatiles can be used as a roadmap for future breeding or biotechnological applications.

  13. Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather

    Lemuel M. Diamante

    2013-09-01

    Full Text Available A study was conducted to determine the effects of different levels of apple juice concentrate (AJC, blackcurrant concentrate (BCC and pectin on the moisture content, water activity, color, texture and ascorbic acid content of apple-blackcurrant fruit leather using the response surface methodology. The results showed the moisture content increased with increasing pectin level and with greater increases at higher AJC and BCC levels while the water activity increased with increasing pectin level and with increasing AJC level, at low pectin levels, but with decreasing AJC, at high pectin levels. The chroma decreased with increasing pectin level and with lower values at the middle AJC level. The puncturing force decreased with increasing AJC level but with a lower value at the middle pectin level. Lastly, the ascorbic acid content increased with increasing BCC level regardless of AJC and pectin levels. There is a need to reduce the drying temperature or time of apple-blackcurrant fruit leather just enough to bring the water activity closer to 0.60, thereby increasing the moisture content resulting in higher product yield.

  14. Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

    Queiroz, C.; Moreira, C. F. F.; Lavinas, F. C.; Lopes, M. L. M.; Fialho, E.; Valente-Mesquita, V. L.

    2010-12-01

    The cashew apple is native to Brazil, but there is insufficient information regarding the nutritional properties of this fruit. The objective of this study was to evaluate the impact of high pressure processing (HPP) at room temperature (25 °C) on phenolic compound and ascorbic acid contents and antioxidant capacity of cashew apple juice. This study showed that HPP at 250 or 400 MPa for 3, 5 and 7 min did not change pH, acidity, total soluble solids, ascorbic acid or hydrolysable polyphenol contents. However, juice pressurized for 3 and 5 min showed higher soluble polyphenol contents. Antioxidant capacity, measured by the ferric-reducing antioxidant power method, was not altered by HPP, but when treated at 250 MPa for 3 min, it resulted in an increased value when 2,2-diphenyl-1-picrylhydrazyl was used. These data demonstrate that HPP can be used in the food industry for the generation of products with higher nutritional quality.

  15. Ultrastructural Changes and Death of Leishmania infantum Promastigotes Induced by Morinda citrifolia Linn. Fruit (Noni) Juice Treatment

    Almeida-Souza, Fernando; Taniwaki, Noemi Nosomi; Amaral, Ana Cláudia Fernandes; de Souza, Celeste da Silva Freitas; Calabrese, Kátia da Silva; Abreu-Silva, Ana Lúcia

    2016-01-01

    The search for new treatments against leishmaniasis has increased due to high frequency of drug resistance registered in endemics areas, side effects, and complications caused by coinfection with HIV. Morinda citrifolia Linn., commonly known as Noni, has a rich chemical composition and various therapeutic effects have been described in the literature. Studies have shown the leishmanicidal activity of M. citrifolia; however, its action on the parasite has not yet been elucidated. In this work, we analyzed leishmanicidal activity and ultrastructural changes in Leishmania infantum promastigotes caused by M. citrifolia fruit juice treatment. M. citrifolia fruit extract showed a yield of 6.31% and high performance liquid chromatography identified phenolic and aromatic compounds as the major constituents. IC50 values were 260.5 µg/mL for promastigotes and 201.3 µg/mL for intracellular amastigotes of L. infantum treated with M. citrifolia. Cytotoxicity assay with J774.G8 macrophages showed that M. citrifolia fruit juice was not toxic up to 2 mg/mL. Transmission electron microscopy showed cytoplasmic vacuolization, lipid inclusion, increased exocytosis activity, and autophagosome-like vesicles in L. infantum promastigotes treated with M. citrifolia fruit juice. M. citrifolia fruit juice was active against L. infantum in the in vitro model used here causing ultrastructural changes and has a future potential for treatment against leishmaniasis. PMID:27313649

  16. Ultrastructural Changes and Death of Leishmania infantum Promastigotes Induced by Morinda citrifolia Linn. Fruit (Noni Juice Treatment

    Fernando Almeida-Souza

    2016-01-01

    Full Text Available The search for new treatments against leishmaniasis has increased due to high frequency of drug resistance registered in endemics areas, side effects, and complications caused by coinfection with HIV. Morinda citrifolia Linn., commonly known as Noni, has a rich chemical composition and various therapeutic effects have been described in the literature. Studies have shown the leishmanicidal activity of M. citrifolia; however, its action on the parasite has not yet been elucidated. In this work, we analyzed leishmanicidal activity and ultrastructural changes in Leishmania infantum promastigotes caused by M. citrifolia fruit juice treatment. M. citrifolia fruit extract showed a yield of 6.31% and high performance liquid chromatography identified phenolic and aromatic compounds as the major constituents. IC50 values were 260.5 µg/mL for promastigotes and 201.3 µg/mL for intracellular amastigotes of L. infantum treated with M. citrifolia. Cytotoxicity assay with J774.G8 macrophages showed that M. citrifolia fruit juice was not toxic up to 2 mg/mL. Transmission electron microscopy showed cytoplasmic vacuolization, lipid inclusion, increased exocytosis activity, and autophagosome-like vesicles in L. infantum promastigotes treated with M. citrifolia fruit juice. M. citrifolia fruit juice was active against L. infantum in the in vitro model used here causing ultrastructural changes and has a future potential for treatment against leishmaniasis.

  17. Ultrastructural Changes and Death of Leishmania infantum Promastigotes Induced by Morinda citrifolia Linn. Fruit (Noni) Juice Treatment.

    Almeida-Souza, Fernando; Taniwaki, Noemi Nosomi; Amaral, Ana Cláudia Fernandes; de Souza, Celeste da Silva Freitas; Calabrese, Kátia da Silva; Abreu-Silva, Ana Lúcia

    2016-01-01

    The search for new treatments against leishmaniasis has increased due to high frequency of drug resistance registered in endemics areas, side effects, and complications caused by coinfection with HIV. Morinda citrifolia Linn., commonly known as Noni, has a rich chemical composition and various therapeutic effects have been described in the literature. Studies have shown the leishmanicidal activity of M. citrifolia; however, its action on the parasite has not yet been elucidated. In this work, we analyzed leishmanicidal activity and ultrastructural changes in Leishmania infantum promastigotes caused by M. citrifolia fruit juice treatment. M. citrifolia fruit extract showed a yield of 6.31% and high performance liquid chromatography identified phenolic and aromatic compounds as the major constituents. IC50 values were 260.5 µg/mL for promastigotes and 201.3 µg/mL for intracellular amastigotes of L. infantum treated with M. citrifolia. Cytotoxicity assay with J774.G8 macrophages showed that M. citrifolia fruit juice was not toxic up to 2 mg/mL. Transmission electron microscopy showed cytoplasmic vacuolization, lipid inclusion, increased exocytosis activity, and autophagosome-like vesicles in L. infantum promastigotes treated with M. citrifolia fruit juice. M. citrifolia fruit juice was active against L. infantum in the in vitro model used here causing ultrastructural changes and has a future potential for treatment against leishmaniasis. PMID:27313649

  18. Comparison of torula yeast and various grape juice products as attractants for Mexican fruit fly (Diptera: Tephritidae).

    Mangan, Robert L; Thomas, Donald B

    2014-04-01

    Early research investigating attractants for the Mexican fruit fly, Anastrepha ludens Loew, during the 1930s indicated that fermentation products were effective attractants for Mexican fruit flies and other tropical Tephritidae, but that attraction to fruit components was only of academic interest. Tests reported here were carried out on populations of Mexican fruit flies from 2004 to 2011. Trapping experiments carried out at sites in the states Nuevo Leon and San Luis Potosi compared grape juice, reconstituted grape concentrate and powdered grape mixes, and torula yeast extract in orchards at each site. The Nuevo Leon orchard was mixed with alternate rows of pears and surrounded by alternate hosts. The San Luis Potosi site was surrounded by other orange orchards or nonhosts. Each test was run for at least 10 mo and included highest and lowest trapping periods. Results showed that grape juice captured the most total flies and had the fewest samples with zero flies. However, in the series of experiments, each product had the most captures in at least one experiment. Hydrolyzed torula was superior in one of the six experiments. In five of the tests, polyethylene glycol was tested as an additive to the grape products but never improved capture rate compared with the product without the additive. These results indicate that grape juice is superior to grape concentrate or powder and grape juice is at least equal to torula yeast hydrolysate for trapping pest populations of Mexican fruit flies in commercial citrus orchards. PMID:24772538

  19. Sub-chronic toxicological evaluation of the Baccaurea angulata (Belimbing Dayak fruit juice in rats

    D Ibrahim

    2013-09-01

    Full Text Available Summary. Toxicity study on normal rats was carried out using freeze-dried whole fruit (FDWF sample of Baccaurea angulata. Animals in these sub-chronic studies illustrated no significant changes in general behaviour, growth, and relative organ weights. In liver function test, total protein and alkaline phosphatase significantly decreased in male treated Group-II (300 mg/kg, giving 36.50±2.65 g/L and 47.90±4.48 U/L, respectively.  Meanwhile, low dose female group (Group-II, there was significant increase in the same parameters, giving 63.70±5.28 g/L and 73.50±12.91 U/L respectively.  In general, there was no evidence that demonstrated any tissue injury, the no-observable adverse effect level for B. angulata was 1,200 mg/kg administered orally for 13 weeks.Industrial relevance. The whole fruit juice of B. angulata, one of underutilized fruits found in Borneo island of Malaysia, has the potential to be utilized for preparation of health drink. Our earlier studies on the fruit showed that it contains the essential nutrients including dietary fiber that are good in promoting human health. Besides that, it has also been found to contain essential amount of antioxidant constituents as confirmed by antioxidant activities. This present study, additionally, found it to be safe and thus offer diverse potentials to be developed for nutraceeutical and functional fruit product.Key words. Underutilized Fruits; Baccaurea angulate; Belimbing Dayak; Sub-chronic toxicity

  20. Effect of a health claim and personal characteristics on consumer acceptance of fruit juices with different concentrations of açaí (Euterpe oleracea Mart.).

    Sabbe, Sara; Verbeke, Wim; Deliza, Rosires; Matta, Virginia; Van Damme, Patrick

    2009-08-01

    This study evaluates the effect of a health claim and personal characteristics on the acceptance of two unfamiliar açaí fruit juices that have a low (40% açaí) versus a high (4% açaí) a priori overall liking. Hedonic and sensory measures as well as health- and nutrition-related attribute perceptions and purchase intention were rated before and after health information was presented. Differences in information effects due to interactions with juice type, consumer background attitudes and socio-demographics were investigated. Providing health information yielded a positive, though rather small increase, in overall liking, perceived healthiness and perceived nutritional value of both juices, as well as in their purchase intention. Sensory experiences remained predominant in the acceptance of the fruit juices, although the health claim had a stronger effect on the perceived healthiness and nutritional value of the least-liked juice. Background attitudes and socio-demographic characteristics influenced consumers' acceptance of both unfamiliar fruit juices. Health-oriented consumers were more likely to compromise on taste for an eventual health benefit, though they still preferred the best tasting juice. Consumers with a high food neophobia reported a lower liking for both unfamiliar fruit juices. Older respondents and women were more likely to accept fruit juices that claim a particular health benefit. PMID:19467277

  1. Fast, simple and efficient salting-out assisted liquid-liquid extraction of naringenin from fruit juice samples prior to their enantioselective determination by liquid chromatography.

    Magiera, Sylwia; Kwietniowska, Ewelina

    2016-11-15

    In this study, an easy, simple and efficient method for the determination of naringenin enantiomers in fruit juices after salting-out-assisted liquid-liquid extraction (SALLE) and high-performance liquid chromatography (HPLC) with diode-array detection (DAD) was developed. The sample treatment is based on the use of water-miscible acetonitrile as the extractant and acetonitrile phase separation under high-salt conditions. After extraction, juice samples were incubated with hydrochloric acid in order to achieve hydrolysis of naringin to naringenin. The hydrolysis parameters were optimized by using a half-fraction factorial central composite design (CCD). After sample preparation, chromatographic separation was obtained on a Chiralcel® OJ-RH column using the mobile phase consisting of 10mM aqueous ammonium acetate:methanol:acetonitrile (50:30:20; v/v/v) with detection at 288nm. The average recovery of the analyzed compounds ranged from 85.6 to 97.1%. The proposed method was satisfactorily used for the determination of naringenin enantiomers in various fruit juices samples. PMID:27283626

  2. Effect of Fruit Juice on Glucose Control and Insulin Sensitivity in Adults: A Meta-Analysis of 12 Randomized Controlled Trials

    Bin WANG; Liu, Kai; Mi, Mantian; Jian WANG

    2014-01-01

    Background Diabetes mellitus has become a worldwide health problem. Whether fruit juice is beneficial in glycemic control is still inconclusive. This study aimed to synthesize evidence from randomized controlled trials on fruit juice in relationship to glucose control and insulin sensitivity. Methods A strategic literature search of PubMed, EMBASE, and the Cochrane Library (updated to March, 2014) was performed to retrieve the randomized controlled trials that evaluated the effects of fruit j...

  3. Nota sôbre a dosagem iodométrica da vitamina C nos frutos cítricos Iodometric determination of vitamin C in citrus fruit juices

    Gilberto G. Villela

    1943-12-01

    Full Text Available Ascorbic acid was determined in pure aquous solutions and in citrus fruit juices by iodometric, dichlorophenolindophenol and iodate methods. More constant values were obtained with iodate and Tillmans methods. Iodate is preferable owing to the stability of solution and the simplicity of the method. In the analysis of citrus juices the iodate method proposed by Ballentine is very accurate and suitable for routine work (Table I and II. Recovery experiments recorded in Table III show that the results are reproducible. The averages obtained for some fruits are shown in Table IV. Lemon: 45,4 to 67,3; orange: 28,0 to 60,8; lima: 25,2 to 38,2 and mandarine: 32,0 to 59,3. Values expressed in mg per 100 cc. of juice.

  4. Postharvest ripening of noni fruit (Morinda citrifolia) and the microbial and chemical properties of its fermented juice

    Noni (Morinda citrifolia) is a tropical plant used traditionally in Polynesia, Southeast Asia and other regions for medicinal purposes. Noni fruit and juice extracts are reportedly therapeutic for diabetes, high blood pressure, and certain types of cancer. Research was conducted to determine the phy...

  5. Improved nutrient intake and diet quality with 100% fruit juice consumption in children: NHANES 2003-2006

    Fruit juice (FJ) consumption has recently been viewed as a sweetened beverage with little regard to its nutrient contribution to the diet. NHANES, 2003–2006, data were used to examine the association of 100% FJ consumption, with nutrient intake and diet quality in children ages 2–5 y (n equals 1,665...

  6. Fruit juice consumption decreases the proportion of children with inadequate intakes of key nutrients: NHANES 2003-2006

    Fruit juice (FJ) consumption has been under scrutiny despite its nutrient profile. NHANES (2003–2006) data were used to compare the proportion of children ages 2–18 years with intakes of selected vitamins/minerals below recommended levels among consumers (n = 3,976; 51% females) and non-consumers (n...

  7. Food Insecurity is Related to Home Availability of Fruit, 100% Fruit Juice, and Vegetables

    Household food security is defined as access to enough food at all times for active, healthy living. Low food security may influence consumption because those households may lack sufficient resources to purchase more healthful items like fruit and vegetables. Because home availability is related to ...

  8. Cardioprotective Effects of Lagenaria siceraria Fruit Juice on Isoproterenol-induced Myocardial Infarction in Wistar Rats: A Biochemical and Histoarchitecture Study

    Upaganlawar, A; Balaraman, R.

    2011-01-01

    The present study was designed to evaluate the cardioprotective effects of Lagenaria siceraria fruit juice in isoproterenol-induced myocardial infarction. Rats injected with isoproterenol (200 mg/kg, s.c.) showed a significant increase in the levels of serum uric acid, tissue Na++ and Ca++ ions and membrane-bound Ca+2-ATPase activity. A significant decrease in the levels of serum protein, tissue K+ ion, vitamin E level, and the activities of Na+/K+-ATPase and mg+2-ATPase was observed. Isoprot...

  9. Roles of Abscisic Acid in Fruit Ripening

    Sutthiwal SETHA

    2012-12-01

    Full Text Available Abscisic acid (ABA is a plant growth regulator, and it plays a variety of important roles throughout a plant’s life cycle. These roles include seed development and dormancy, plant response to environmental stresses, and fruit ripening. ABA concentration is very low in unripe fruit, but it increases as a fruit ripens, so it is therefore believed that ABA plays an important role in regulating the rate of fruit ripening. This article reviews the effect of ABA on ripening and quality of climacteric and non-climacteric fruits. The effects of ABA application on fruit ripening are subsequently discussed. Moreover, it is found that during fruit ripening, ABA also contributes to other functions, such as ethylene and respiratory metabolism, pigment and color changes, phenolic metabolism and nutritional contents, cell wall metabolism and fruit softening, and sugar and acid metabolism. These processes are all discussed as part of the relationship between ABA and fruit ripening, and the possibilities for its commercial application and use are highlighted.

  10. In Vitro genotoxic and antigenotoxic studies of Thai Noni fruit juice by chromosomal aberration and sister chromatid exchange assays in human lymphocytes

    Treetip Ratanavalachai

    2008-09-01

    Full Text Available The genotoxic and antigenotoxic effects of Noni fruit juice produced in Thailand have been studied in human lymphocytes for chromosome aberration assay and sister chromatid exchange (SCE assay in vitro. Treatment of Noni fruit juice(3.1-50 mg/ml alone for 3 h did not significantly induce chromosomal aberration or SCE (p<0.05. Noni fruit juice at 6.2 mg/ml is the optimum dose for cell survival and cell replication as demonstrated by the highest value of mitotic index and proliferation index (P.I.. Interestingly, pretreatment of Noni fruit juice at the same concentration of 6.2 mg/ml for 2 hfollowed by mitomycin C treatment at 3 μg/ml for 2 h significantly reduced SCE level induced by mitomycin C (p<0.05. However, these treatments did not show significant decrease in chromatid-type aberrations. Our data indicate that Thai Noni fruit juice is not genotoxic against human lymphocytes in vitro. In addition, pretreatment of Noni fruit juice at 6.2 mg/ml demonstrated no anticlastogenic effect while had some antigenotoxic effects as demonstrated by significant decrease in the SCE level induced by mitomycin C (p<0.05. Therefore, the optimum dose of Noni fruit juice used as a traditional medicine is required and needs to be studied further for the benefit of human health.

  11. Effect of Fruit Juice on Cholesterol and Blood Pressure in Adults: A Meta-Analysis of 19 Randomized Controlled Trials

    Liu, Kai; Xing, Anhui; Chen, Ka; Wang, Bin; Zhou, Rui; Chen, Shihui; Xu, Hongxia; Mi, Mantian

    2013-01-01

    Background The effect of fruit juice on serum cholesterol and blood pressure in humans has generated inconsistent results. We aimed to quantitatively evaluate the effect of fruit juice on serum cholesterol and blood pressure in adults. Methods We performed a strategic literature search of PubMed, EMBASE, and the Cochrane Library (updated to October, 2012) for randomized controlled trials that evaluated the effects of fruit juice on serum cholesterol and blood pressure. Study quality was assessed by using the Jadad scale. Weighted mean differences were calculated for net changes in cholesterol and blood pressure by using fixed-effects model. Prespecified subgroup and sensitivity analyses were conducted to explore the potential heterogeneity. Results Nineteen trials comprising a total of 618 subjects were included in this meta-analysis. Fruit juice consumption borderlinely reduced the diastolic blood pressure (DBP) by 2.07 mm Hg (95% CI: −3.75, −0.39 mm Hg; p = 0.02), but did not show significant effects on total cholesterol (TC), high-density lipoprotein-cholesterol (HDL-C), low-density lipoprotein-cholesterol (LDL-C) concentrations or systolic blood pressure (SBP) values. A significant reduction of TC concentration was observed in low-median intake of total polyphenols group. Subgroup analyses for HDL-C and LDL-C concentrations did not show statistically significant results. No significant heterogeneity was detected for all the measures. Conclusion This meta-analysis suggested that fruit juice had a borderline significant effect on reducing DBP, but had no effect on TC, HDL-C, LDL-C concentrations or SBP. PMID:23637831

  12. Effect of fruit juice on cholesterol and blood pressure in adults: a meta-analysis of 19 randomized controlled trials.

    Kai Liu

    Full Text Available BACKGROUND: The effect of fruit juice on serum cholesterol and blood pressure in humans has generated inconsistent results. We aimed to quantitatively evaluate the effect of fruit juice on serum cholesterol and blood pressure in adults. METHODS: We performed a strategic literature search of PubMed, EMBASE, and the Cochrane Library (updated to October, 2012 for randomized controlled trials that evaluated the effects of fruit juice on serum cholesterol and blood pressure. Study quality was assessed by using the Jadad scale. Weighted mean differences were calculated for net changes in cholesterol and blood pressure by using fixed-effects model. Prespecified subgroup and sensitivity analyses were conducted to explore the potential heterogeneity. RESULTS: Nineteen trials comprising a total of 618 subjects were included in this meta-analysis. Fruit juice consumption borderlinely reduced the diastolic blood pressure (DBP by 2.07 mm Hg (95% CI: -3.75, -0.39 mm Hg; p = 0.02, but did not show significant effects on total cholesterol (TC, high-density lipoprotein-cholesterol (HDL-C, low-density lipoprotein-cholesterol (LDL-C concentrations or systolic blood pressure (SBP values. A significant reduction of TC concentration was observed in low-median intake of total polyphenols group. Subgroup analyses for HDL-C and LDL-C concentrations did not show statistically significant results. No significant heterogeneity was detected for all the measures. CONCLUSION: This meta-analysis suggested that fruit juice had a borderline significant effect on reducing DBP, but had no effect on TC, HDL-C, LDL-C concentrations or SBP.

  13. Antimutagenic and antirecombinagenic activities of noni fruit juice in somatic cells of Drosophila melanogaster.

    Franchi, Leonardo P; Guimarães, Nilza N; De Andrade, Laise R; De Andrade, Heloísa H R; Lehmann, Maurício; Dihl, Rafael R; Cunha, Kênya S

    2013-01-01

    Noni, a Hawaiian name for the fruit of Morinda citrifolia L., is a traditional medicinal plant from Polynesia widely used for the treatment of many diseases including arthritis, diabetes, asthma, hypertension and cancer. Here, a commercial noni juice (TNJ) was evaluated for its protective activities against the lesions induced by mitomycin C (MMC) and doxorrubicin (DXR) using the Somatic Mutation and Recombination Test (SMART) in Drosophila melanogaster. Three-day-old larvae, trans-heterozygous for two genetic markers (mwh and flr3 ), were co-treated with TNJ plus MMC or DXR. We have observed a reduction in genotoxic effects of MMC and DXR caused by the juice. TNJ provoked a marked decrease in all kinds of MMC- and DXR-induced mutant spots, mainly due to its antirecombinagenic activity. The TNJ protective effects were concentration-dependent, indicating a dose-response correlation, that can be attributed to a powerful antioxidant and/or free radical scavenger ability of TNJ. PMID:23828338

  14. Hypoglycemic and Hepatoprotective Activity of Fermented Fruit Juice of Morinda citrifolia (Noni) in Diabetic Rats

    Nayak, B. Shivananda; Marshall, Julien R.; Isitor, Godwin; Adogwa, Andrew

    2011-01-01

    Morinda citrifolia is a medicinal plant used to treat diabetes and liver diseases. The fermented fruit juice of the M. Citrifolia (optical density = 1.25) was used to study the hypoglycemic and hepatoprotective properties in diabetes-induced rats. The rats were randomly distributed into 4 groups (control, diabetic experimental, diabetic standard, and diabetic untreated) of 6 each. Diabetes was induced by administering Streptozotocin (50 mg/kg body weight). Fasting blood glucose, body mass, liver tissue glycogen content, and the extent of liver degeneration were assessed. Diabetic experimental animals were treated with M. citrifolia juice (2 ml/kg, twice a day) and diabetic standard with reference hypoglycemic drug, glibenclamide orally for 20 days. Both the groups exhibited a significant reduction in blood glucose level of 150 mg/dl ±15.88 and 125 mg/dl ±3.89, respectively, as compared to diabetic untreated with FBS = 360.0 mg/dl ±15.81, (P < .003). On 10th day of experiment, diabetic experimental animals exhibited a decrease in body mass (10.2 g, 5.11%) which increased significantly by the 20th day (6 g, 3.0%, P < .022). Histological study of liver tissue obtained from untreated diabetic animals revealed significant fatty degeneration as compared to other three groups. The data of this study proved the hypoglycemic and hepatoprotective activity of M. citrifolia. PMID:20981320

  15. Hypoglycemic and Hepatoprotective Activity of Fermented Fruit Juice of Morinda citrifolia (Noni in Diabetic Rats

    B. Shivananda Nayak

    2011-01-01

    Full Text Available Morinda citrifolia is a medicinal plant used to treat diabetes and liver diseases. The fermented fruit juice of the M. Citrifolia (optical density = 1.25 was used to study the hypoglycemic and hepatoprotective properties in diabetes-induced rats. The rats were randomly distributed into 4 groups (control, diabetic experimental, diabetic standard, and diabetic untreated of 6 each. Diabetes was induced by administering Streptozotocin (50 mg/kg body weight. Fasting blood glucose, body mass, liver tissue glycogen content, and the extent of liver degeneration were assessed. Diabetic experimental animals were treated with M. citrifolia juice (2 ml/kg, twice a day and diabetic standard with reference hypoglycemic drug, glibenclamide orally for 20 days. Both the groups exhibited a significant reduction in blood glucose level of 150 mg/dl ±15.88 and 125 mg/dl ±3.89, respectively, as compared to diabetic untreated with FBS = 360.0 mg/dl ±15.81, (<.003. On 10th day of experiment, diabetic experimental animals exhibited a decrease in body mass (10.2 g, 5.11% which increased significantly by the 20th day (6 g, 3.0%, <.022. Histological study of liver tissue obtained from untreated diabetic animals revealed significant fatty degeneration as compared to other three groups. The data of this study proved the hypoglycemic and hepatoprotective activity of M. citrifolia.

  16. Analytical strategies for controlling polysorbate-based nanomicelles in fruit juice.

    Krtkova, Veronika; Schulzova, Vera; Lacina, Ondrej; Hrbek, Vojtech; Tomaniova, Monika; Hajslova, Jana

    2014-06-01

    This study focused on the detection and quantification of organic micelle-type nanoparticles (NPs) with polysorbate components (polysorbate 20 and polysorbate 80) in their micelle shells that could be used to load biologically active compounds into fruit juice. Several advanced analytical techniques were applied in the stepwise method development strategy used. In the first phase, a system consisting of ultrahigh-performance liquid chromatography employing a size exclusion column coupled with an evaporative light scattering detector (UHPLC-SEC-ELSD) was used for the fractionation of micelle assemblies from other, lower molecular weight sample components. The limit of detection (LoD) of these polysorbate micelles in spiked apple juice was 500 μg mL(-1). After this screening step, mass spectrometric (MS) detection was utilized to confirm the presence of polysorbates in the detected micelles. Two alternative MS techniques were tested: (i) ambient high-resolution mass spectrometry employing a direct analysis in real time ion source coupled with an Orbitrap MS analyzer (DART-Orbitrap MS) enabled fast and simple detection of the polysorbates present in the samples, with a lowest calibration level (LCL) of 1000 μg mL(-1); (ii) ultrahigh-performance reversed-phase liquid chromatography coupled with high-resolution time-of-flight mass spectrometry (UHPLC-HRTOF-MS) provided highly selective and sensitive detection and quantification of polysorbates with an LCL of 0.5 μg mL(-1). PMID:24810233

  17. Determination of Total Soluble Solids Content (Brix and pH in Milk Drinks and Industrialized Fruit Juices

    Alessandro Leite CAVALCANTI

    2006-04-01

    Full Text Available Objective: To analyze the Total Soluble Solids Content (TSSC - Brix refratometry and pH values of milk drinks (yogurts and chocolate drink and fruit juices ready to drink (FJRD. Method: Twenty milk drinks and ten fruit juices were evaluated by random experiment, with 3 repetitions for each sample. The analyis of TSSC were made for Brix refratometry and pH were determined. Results: The TSS content of drinks ranged from 13.26 to 26.30 for milk drinks and 10.23 to 13.53 to ready to drink juice. The maximum and lower values to pH were, respectively, 3.58 and 7.01 for milk drinks and 3.07 and 3.72 to drink juice. Conclusion: The high the concentration of TSSC verified in the milk and juice drinks, associated to a low pH can contribute to the development of decay lesions in case they be consumed in excess by the children.

  18. Enzyme- and transporter-mediated beverage-drug interactions: An update on fruit juices and green tea.

    An, Guohua; Mukker, Jatinder Kaur; Derendorf, Hartmut; Frye, Reginald F

    2015-12-01

    Beverage-drug interactions have remained an active area of research and have been the subject of extensive investigations in the past 2 decades. The known mechanisms of clinically relevant beverage-drug interactions include modulation of the activity of cytochrome P450 (CYP) 3A and organic anion-transporting polypeptide (OATP). For CYP3A-mediated beverage-drug interaction, the in vivo CYP3A inhibitory effect is limited to grapefruit juice (GFJ), which increases the bioavailability of several orally administered drugs that undergo extensive first-pass metabolism via enteric CYP3A. In contrast, clinically significant OATP-mediated beverage-drug interactions have been observed with not only GFJ but also orange juice, apple juice, and, most recently, green tea. Fruit juices and green tea are all a mixture of a large number of constituents. The investigation of specific constituent(s) responsible for the enzyme and/or transporter inhibition remains an active area of research, and many new findings have been obtained on this subject in the past several years. This review highlights the multiple mechanisms through which beverages can alter drug disposition and provides an update on the new findings of beverage-drug interactions, with a focus on fruit juices and green tea. PMID:26095990

  19. A comparison of antioxidative capacities of fruit juices, drinks and nectars, as determined by EPR and UV-vis spectroscopies

    Bartoszek, Mariola; Polak, Justyna

    2016-01-01

    The differences in the Trolox Equivalent Antioxidant Capacity (TEAC) values at the same incubation time obtained by two different techniques: electron paramagnetic resonance (EPR) spectroscopy and ultraviolet visible (UV-vis) spectroscopy, which use the same antioxidant-free radical reaction mechanism, were determined for fruit juices, nectars and drinks. For this study, the stable free radical 1,1-Diphenyl-2-picryl-hydrazyl (DPPH•) was used. The antioxidant capacity was presented in Trolox Equivalents, e.g., μM trolox per 100 ml of sample. All of the studied fruit juices, drinks and nectars showed antioxidative properties. Dependencies between TEAC values and the percent fruit content and sample color were observed for the studied beverages. It was found that EPR spectroscopy is the more adequate method for determining TEAC values for these kinds of samples.

  20. Bacterial Cellulose Production by Fruit Juice Fermentation%果汁发酵生产细菌纤维素

    张俊娜; 甘峰; 李志西; 林德慧; 潘凯旋

    2012-01-01

    为提高果汁发酵生产细菌纤维素的产量,开发特色纤维素功能性食品,以葡糖醋杆菌CGMCC 3917为实验菌种,以苹果汁和梨汁为发酵培养基生产细菌纤维素(BC),研究果汁用量和酵母膏添加量对细菌纤维素产量的影响,比较分析两种果汁生产的细菌纤维素在产量、结构和性质方面的差别。结果表明:梨汁发酵生产的细菌纤维素产量明显高于苹果汁,可达46.343g/100mL;其BC干膜复水率显著高于苹果汁,BC干膜的总糖含量稍高于苹果汁。两种果汁发酵生产的细菌纤维素在湿膜持水量及干膜的纤维素含量、蛋白质含量、脂肪含量以及微观结构上没有明显差异。%To improve bacterial cellulose (BC) production and to develop specific cellulose functional food products, BC was prepared from the fermentation of apple juice or pear juice by Gluconoacetobacter hanseni CGMCC 3917. The influence of fruit juice dilution and amount of added yeast extract on BC yield was evaluated. Meanwhile, further studies were done to investigate the influence of fruit juice type on BC production, structure and properties. The results showed that pear juice provided more production of BC than apple juice, reaching 46.343 g/100 mL. Moreover, dried BC membranes from pear juice showed a significantly higher rehydration rate, and a slightly higher total sugar content than those from apple juice. There were no pronounced differences in water content of wet BC membranes and cellulose, protein and fat contents and microstructure of dry BC membranes between both fruit juices.

  1. 新鲜果蔬汁稳定性比较%Stability Comparison of Fresh Fruit and Vegetable Juices

    张銮; 王卫; 金春

    2012-01-01

    The stability and the stable time of fresh watermelon juice, cucumber juice, tomato juice, carrot juice, pineapple juice and orange juice were analyzed in this paper. Color, flavor, aroma, acid value, clarity of FVJ were determined to assess the stability of FVJ. Results indicated that the color of FVJ changed great- ly after 30 min, especially the watermelon juice, orange juice and cucumber juice; the flavor and aroma of FVJ declined gradually after 10 min; the cucumber juice, pineapple juice, carrot juice, orange juice and to- mato juice were smelling after 3 h; the watermelon juice was smelling after 1 h; the clarity of FVJ decreased continuously after 10 min; the last surface images showed that there were visible deterioration phenomena for FVJ after 7 h. Based on those results, the fresh watermelon juice, cucumber juice, tomato juice, carrot juice, cucumber juice or watermelon juice should be consumed within 30 min after its preparation so as to maintain its natural flavor and aroma.%探讨了新鲜番茄汁、西瓜汁、黄瓜汁、橘子汁、菠萝汁及胡萝卜汁的稳定性及稳定时间.通过分析各种果蔬汁的色泽、滋味、香气、酸值、澄清度在放置期间的变化.实验发现:各种果蔬汁在制备30min后其色泽有较大变化,尤其是西瓜汁、桔子汁及黄瓜汁;在制备10min后各种果蔬汁的滋味、香气持续下降,放置3h后,黄瓜汁、菠萝汁、胡萝卜汁、桔子汁及番茄汁出现异味,放置1h后西瓜汁出现异味;放置10min后,各种果蔬汁的澄清度随时间增加持续下降;果蔬汁放置后期的实验显示,7h后出现肉眼可见变质现象.实验表明,新鲜西瓜汁、黄瓜汁、番茄汁、胡萝卜汁、黄瓜汁及西瓜汁应在制作后30rain内饮用,以最大程度保留其风味和滋味,而不宜1h后饮用.

  2. Modeling the kinetics nonenzymatic browning reactions and rheological behavior in the termal process of fruit juices and pulps

    Damian Manayay

    2010-06-01

    Full Text Available In the manufacture of fruit juices and pulps, is of paramount importance to refer to non-enzymatic browning and rheological behavior. The non-enzymatic browning is a phenomenon of darkening of a purely chemical (Braverman, 1980, is characterized by the presence of brown polymers called melanoidins, generated by the Maillard reaction or condensation of melanoidins, the caramelization and degradation of acid ascorbic, while the rheological behavior is define as the proportion deformation of the material when exposed to shear stress (σ caused by a rheometer (Muller, 1978; Ibarz, 2005. Modeling studies of colour formation and definition of rheological behavior, considered in this review, aimed at the conclusion of the existence of a zero kinetic and first order respectively, and the most influential factors with the reactions are mainly Maillard, temperature, amino acids presence, water activity and pH, while the rheological behavior is affected by temperature, solid concentration and particles size that make up the suspension in the specific case of the pulps.

  3. Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria

    Irkin Reyhan

    2015-01-01

    Full Text Available In this study, phenolic compounds and antioxidant activities in citrus fruits and their peels were determined, and their stimulatory roles on some lactic acid bacteria were investigated. Phenolic compounds in citrus fruits such as mandarin, lemon, orange and grapefruit were determined either in the juices or in the peel extracts. Total phenolic content was determined in a spectrophotometer at 685 nm using the adapted Folin-Ciocalteu method. Total flavonoid content was measured using LC/MS (liquid chromatography-mass spectrometry. The effects of the fruit juices and peel extracts on the selected lactic acid bacteria (Lactobacillus delbrueckii NRRL B5448, Lb. casei NRRL B1922, Lb. acidophilus NRRL B4495 were investigated. The tested lactic acid bacteria were significantly affected by chlorogenic acid, hesperidin, naringin and caffeic acid compared to the control samples (P≤0.05. Antioxidant properties of fruit samples were also measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl method. The phenolics positively affected the metabolism of bacteria, with the stimulatory effects of the assayed samples being influenced by the phenolic profile.

  4. Alicyclobacillus dauci sp. nov., a slightly thermophilic, acidophilic bacterium isolated from a spoiled mixed vegetable and fruit juice product.

    Nakano, Chisa; Takahashi, Naoto; Tanaka, Naoto; Okada, Sanae

    2015-02-01

    A novel, moderately thermophilic, acidophilic, Gram-variable, rod-shaped, endospore-forming bacterium was isolated from a spoiled mixed vegetable and fruit juice product that had the off-flavour of guaiacol. The bacterium, strain 4F(T), grew aerobically at 20-50 °C (optimum 40 °C) and pH 3.0-6.0 (optimum pH 4.0) and produced acid from glycerol, d-galactose and d-glucose. It contained menaquinone-7 (MK-7) as the major isoprenoid quinone and the DNA G+C content was 49.6 mol%. The predominant cellular fatty acids of strain 4F(T) were ω-alicyclic (ω-cyclohexane fatty acids), which are characteristic of the genus Alicyclobacillus. Phylogenetic analyses based on 16S rRNA gene sequences showed that the strain belongs to the Alicyclobacillus cluster, and is related most closely to the type strains of Alicyclobacillus acidoterrestris (97.4 % similarity) and Alicyclobacillus fastidiosus (97.3 %). Strain 4F(T) produced guaiacol from vanillic acid. It can be distinguished from related species by its acid production type and guaiacol production. On the basis of phenotypic characteristics, phylogenetic analysis and DNA-DNA relatedness values, it can be concluded that the strain represents a novel species of the genus Alicyclobacillus, for which the name Alicyclobacillus dauci sp. nov. is proposed; the type strain is 4F(T) ( = DSM 28700(T) = NBRC 108949(T) = NRIC 0938(T)). PMID:25505343

  5. Ultra performance liquid chromatography analysis to study the changes in the carotenoid profile of commercial monovarietal fruit juices.

    Delpino-Rius, Antoni; Eras, Jordi; Marsol-Vall, Alexis; Vilaró, Francisca; Balcells, Mercè; Canela-Garayoa, Ramon

    2014-02-28

    We have developed an analytical method that allows the simultaneous determination of epoxycarotenoids, hydroxycarotenoids and carotenes in monovarietal fresh homemade and industrially processed fruit products. Analyses were carried out using ultra performance liquid chromatography (UPLC). The extraction method was optimized using methanol as the first extraction solvent for lyophilized samples followed by a saponification step. Recoveries ranged between 75% and 104% depending on the compound. Repeatability was better than 10% for all compounds (%RSD, n=3). The chromatographic analysis takes less than 17min. In this short period, up to 27 carotenoids were identified in apple, peach and pear products. The developed method allowed us to differentiate juice from six varieties of apple by their carotenoid profile. Moreover, the methodology allows us to differentiate the carotenoid profiles from commercial juices and homemade fresh peach and pear juices, as well as to study the rearrangements of 5,6- to 5,8-epoxycarotenoids. PMID:24503121

  6. Validation of Gold and Silver Nanoparticle Analysis in Fruit Juices by Single-Particle ICP-MS without Sample Pretreatment.

    Witzler, Markus; Küllmer, Fabian; Hirtz, Annika; Günther, Klaus

    2016-05-25

    With the increasing use of nanoparticles in consumer products, the need for validated quantitation methods also rises. This becomes even more urgent because the risks of nanomaterials are still not conclusively assessed. Fast, accurate, and robust single-particle (sp) ICP-MS is a promising technique as it is capable of counting and sizing particles at very low concentrations at the same time. Another feature is the simultaneous distinction between dissolved and particulate analytes. The present study shows, for the first time to our knowledge, a method validation for the rapid analysis of silver and gold nanoparticles with sp-ICP-MS in fruit juices without sample preparation. The investigated matrices water, orange juice, and apple juice were spiked with particles and only diluted prior to measurement without using a digestion reagent. The validations regarding particle size are successful according to the German GTFCh's guideline with deviations of accuracy and precision below 15%. PMID:27132879

  7. A review and critical analysis of the scientific literature related to 100% fruit juice and human health.

    Hyson, Dianne A

    2015-01-01

    The association between the consumption of pure (100%) fruit juice (PFJ) and human health is uncertain. The current review summarizes data published between 1995 and 2012 related to PFJ with a focus on juices that are widely available and studied in forms representing native juice without supplemental nutrients or enhanced phytochemical content. The effects of apple, cranberry, grape, grapefruit, orange, and pomegranate PFJ intake on outcomes linked to cancer, cardiovascular disease, cognition, hypertension, inflammation, oxidation, platelet function, urinary tract infection, and vascular reactivity are reviewed. Implications for bodyweight regulation are also addressed. The collective data are provocative although challenges and unanswered questions remain. There are many plausible mechanisms by which PFJ might be protective, and investigation of its effects on human health and disease prevention must remain an active area of research. PMID:25593142

  8. A Review and Critical Analysis of the Scientific Literature Related to 100% Fruit Juice and Human Health12

    Hyson, Dianne A

    2015-01-01

    The association between the consumption of pure (100%) fruit juice (PFJ) and human health is uncertain. The current review summarizes data published between 1995 and 2012 related to PFJ with a focus on juices that are widely available and studied in forms representing native juice without supplemental nutrients or enhanced phytochemical content. The effects of apple, cranberry, grape, grapefruit, orange, and pomegranate PFJ intake on outcomes linked to cancer, cardiovascular disease, cognition, hypertension, inflammation, oxidation, platelet function, urinary tract infection, and vascular reactivity are reviewed. Implications for bodyweight regulation are also addressed. The collective data are provocative although challenges and unanswered questions remain. There are many plausible mechanisms by which PFJ might be protective, and investigation of its effects on human health and disease prevention must remain an active area of research. PMID:25593142

  9. Global, Regional, and National Consumption of Sugar-Sweetened Beverages, Fruit Juices, and Milk: A Systematic Assessment of Beverage Intake in 187 Countries

    Singh, Gitanjali M; Renata Micha; Shahab Khatibzadeh; Peilin Shi; Stephen Lim; Andrews, Kathryn G; Engell, Rebecca E; Majid Ezzati; Dariush Mozaffarian

    2015-01-01

    Background Sugar-sweetened beverages (SSBs), fruit juice, and milk are components of diet of major public health interest. To-date, assessment of their global distributions and health impacts has been limited by insufficient comparable and reliable data by country, age, and sex. Objective To quantify global, regional, and national levels of SSB, fruit juice, and milk intake by age and sex in adults over age 20 in 2010. Methods We identified, obtained, and assessed data on intakes of these bev...

  10. Comparative evaluation of the medicinal activities of methanolic extract of seeds, fruit pulps and fresh juice of Syzygium cumini in vitro

    Repon Kumer Saha; Naveed Mahmood Zaman; Priyanka Roy

    2013-01-01

    Objective: To establish the health benefits of Syzgium cumin to discover functional components present in the seeds, fruit pulps and fresh juice of this fruit grown in Bangladesh. Methods: Thin layer chromatography and ultra-violet spectroscopy were used to detect the presence of various types of compound in seeds and juice. Antioxidant effects were measured by DPPH scavenging assay and total reducing assay. Receptor binding activities was performed by hemagglutination inhibiti...

  11. Total Antioxidant Capacity of Some Commercial Fruit Juices: Electrochemical and Spectrophotometrical Approaches

    Aurelia Magdalena Pisoschi

    2009-01-01

    Full Text Available The aim of this paper was to assess the total antioxidant capacity of some commercial fruit juices (namely citrus, spectrophotometrically and by the biamperometric method, using the redox couple DPPH· (2,2-diphenyl-1-picrylhydrazyl/DPPH (2,2-diphenyl-1-picrylhydrazine. Trolox® was chosen as a standard antioxidant. In the case of the spectrophometric method, the absorbance decrease of the DPPH· solution was followed. For the biamperometric method, the influence of some parameters like the potential diference, ΔE, DPPH· concentration, and Trolox® concentration was investigated. The calibration graph obtained for Trolox® presents linearity between 5 and 30 µM, (y = 0.059 x + 0.0564, where y represents the value of current intensity, expressed as μA and x the value of Trolox® concentration, expressed as μM; r2 = 0.9944. The R.S.D. value for the biamperometric method was 1.29% (n = 10, c = 15 μM Trolox®. In the case of the spectrophotometric method, the calibration graph obtained for Trolox® presents linearity between 0.01 and 0.125 mM (y = -9.5789 x+1.4533, where y represents the value of absorbance and x, the value of Trolox® concentration, expressed as mM; r2 = 0.9963. The R.S.D. value for the spectrophotometric method was 2.05%. Both methods were applied to total antioxidant activity determination in real samples (natural juices and soft drinks and the results were in good agreement.

  12. Comparison of Hydrolyzed Protein Baits and Various Grape Juice Products as Attractants for Anastrepha Fruit Flies (Diptera: Tephritidae).

    Herrera, F; Miranda, E; Gómez, E; Presa-Parra, E; Lasa, R

    2016-02-01

    Mexican fruit flies, Anastrepha ludens (Loew; Diptera: Tephritidae), have traditionally been trapped in citrus orchards in Mexico using protein hydrolysates as bait. Recently, CeraTrap(®), an enzymatic hydrolyzed protein, has emerged as an effective lure for monitoring A. ludens at the orchard level and is currently being used by growers in the region of Veracruz. Several studies have revealed that grape juice is highly attractive to A. ludens, and recent work supports its potential use for regulation purposes. In our study, the attraction of A. ludens to different grape products was evaluated in citrus orchards and in comparison to other Anastrepha species in an area composed of mango and chicozapote orchards. Attraction to grape lures was compared with CeraTrap and the standard protein Captor +borax trap. In general, CeraTrap was more attractive than different commercial grape products in several experiments. Only Jumex, a commercial grape juice, did not differ significantly from CeraTrap in the capture of A. ludens males and females in a citrus crop. However, several drawbacks were detected when using Jumex grape juice: 1) higher tendency to capture males, 2) less selectivity against non-targeted insects, 3) higher capture of beneficial lacewings, and iv) the need to re-bait weekly owing to lower stability. In the area containing mango and chicozapote, CeraTrap was more attractive than Captor + borax for Anastrepha obliqua and Anastrepha serpentina, followed by grape juice products, which were the least attractive for these fruit fly species. PMID:26396199

  13. Effects of Lagenaria Sicessaria Fruit Juice on Lipid Profile and Glycoprotein Contents in Cardiotoxicity Induced by Isoproterenol in Rats

    Upaganlawar, Aman; Balaraman, R.

    2012-01-01

    This study investigated antihyperlipidemic effects of Lagenaria siceraria fruit juice (LSFJ) in isoproterenol (ISO)induced cardiotoxicity in rats. Rats treated with ISO (200 mg/kg, s.c.) showed a significant increase in the levels of triglycerides, cholesterol, and free fatty acids, in both serum and heart tissue. An increase in the levels of phospholipids, low-density lipoprotein, and very low-density lipoprotein-cholesterol, and decrease in high-density lipoprotein-cholesterol in serum and phospholipid levels in the heart were observed. ISO intoxicated rats also showed a significant decrease in the activities of lecithin: cholesterol acyl transferase, whereas lipoprotein lipase was found to be increased. Administration of LSFJ (400 mg/kg, p.o.) for 30 consecutive days and challenged with ISO on day 29th and 30th significantly attenuated these alterations and restored the levels of serum and heart lipids along with lipid metabolizing enzymes. Histopathological observations were also in correlation with the biochemical parameters. These findings indicate the protective effect of LSFJ during ISO-induced cardiotoxicity in rats. PMID:22736897

  14. Analysis of Organic Acids in Blueberry Juice and its Fermented Wine by High Performance Liquid Chromatography

    Hongxue Fu

    2015-08-01

    Full Text Available A rapid analytical method for simultaneous separation and determination of organic acids is of the essence for quality control of blueberry juice and its fermented wine. In this present study, a High Performance Liquid Chromatography (HPLC method for separation and determination of organic acids (oxalic acid, gluconic acid, tartaric acid, formic acid, pyruvic acid, malic acid, isocitric acid, shikimic acid, lactic acid, acetic acid, citric acid, succinic acid and propionic acid in blueberry juice and wine has been developed. The chromatographic separation was performed at 35°C by using an ammonium hydrogen phosphate buffer (pH 2.8 as mobile phase and 0.6 mL/min as the column flow rate. A C18 analytical column and Ultraviolet Detection (UV at &lembda = 210 nm were used for all acids above. The method was validated for linearity, limit of detection, limit of quantification, accuracy and precision. The applicability of the method was demonstrated by analyzing organic acids in real samples of six species of blueberry juices and wines. The results show that species significantly affect distribution of organic acids in samples but not the kinds of organic acids between six species. Oxalic acid, gluconic acid, malic acid, shikimic acid and citric acid are detected in blueberry juice. Citric acid, which accounts for a percentage >75% of the whole content of organic acids, is the major acid in four kinds of tested species (Sharpblue, Misty, Anna and Bluecrop. In the other two species (Britewell and Premier, malic acid, gluconic acid and citric acid own a mean percentage of 40, 32 and 25%, respectively. After yeast fermentation and aging, several new organic acids (pyruvic acid, isocitric acid, lactic acid, acetic acid, succinic acid and propionic acid appear in wine.

  15. Determination of added dye in orange fruit juices of Citrus sinensis cultivar with a simple analytical method

    LUZIANA HOXHA

    2014-06-01

    Full Text Available Orange juice is a daily food randomly consumed and could be easily presented like an imitation of original products. Identification of its imitation has a big importance for juice authenticity. In some cases, it’s used the colouring agent Tartrazine (E102 a monoazo dye, permitted as food additive in EU, but hazardous for human health, due to allergic reactions and hyperactivity increasing especially of children in high levels. E102 consists essentially of trisodium 5-hydroxy-1-(4-sulfonatophenyl-4-(4-sulfonato-phenylazo-H-pyrazole-3-carboxylate and subsidiary colouring matters together with sodium chloride and/or sodium sulphate as the principal uncoloured components. The intention of this study was evaluation of a new simple method to determine the presence and the quantity of synthetic colour added in commercial imported fruit juice. By a spectrophotometer UV-VIS was measured absorbance in maximal wavelength, 426 nm, of five commercial orange juices samples, using as reference control sample an orange fresh juice sample. The concentration of tartrazine in some samples were found from 50-170mg/L, while the maximal permitted level of E102 concentration is 100 mg/L (Referred to EU standards, 2011. This study is an advanced step for a quick determination of tatrazine level; otherwise need to profound this argument in the future.

  16. Factors Influencing Consumer’s Choices in FMCG Products: A Case Study of Imported Fruit Juices in Malaysia

    Zekrgoo, Seyed Masiha

    2013-01-01

    Companies specializing in imported Fast Moving Consumer Goods (FMCGs) in Malaysia do not have sufficient knowledge on the factors/variables influencing consumers’ choices of different products in Malaysia. Furthermore, there is lack of literature focusing on Malaysian consumers and especially on influential factors on imported fruit juices in Malaysia. These factors have motivated this researcher to conduct an exploratory research on the variables that influence consumers’ choice of imported ...

  17. Pilot-scale production of cloudy juice from low-quality pear fruit under low-oxygen conditions

    De Paepe, Domien; Coudijzer, Katleen; Noten, Bart; Valkenborg, Dirk; Servaes, Kelly; De Loose, Marc; Diels, Ludo; VOORSPOELS Stefan; Van Droogenbroeck, Bart

    2015-01-01

    In this study, a process for the production of premium quality yellowish, cloudy pear juice from low-quality fruit under low-oxygen conditions was developed. The production process consisted of (1) shredding, (2) pressing with spiral-filter technology including a vacuumised extraction cell, (3) holding in an inert gas buffer tank, (4) pasteurisation, (5) and refrigerated storage. First, the system parameters of a spiral-filter press were optimised with the aim of producing a yellowish, cloudy...

  18. Effects of squirting cucumber (Ecballium elaterium) fruit juice onAgrobacterium tumefaciens-mediated transformation of plants

    ÖZCAN, SANCAR FATİH; Yildiz, Mustafa; AHMED, HUSSEIN ABDULLAH AHMED; Aasim, Muhammad

    2015-01-01

    Abstract: Different concentrations of squirting cucumber (Ecballium elaterium (L.) A.Rich.) fruit juice were added to Agrobacterium tumefaciens growth, leaf disc inoculation, and cocultivation media, to investigate its effect on the transformation frequency of tobacco and potato. A. tumefaciens strain GV2260 harboring p35S GUS-INT and pAoPR1-GUS-INT plasmids were used separately in the transformation experiments. Neomycin phosphotransferase (NPT-II) gene was used as a plant selectable marker ...

  19. Effects of bittergourd (Momordica Charantia) fruit juice on glucose tolerance and lipid profile in type-l l diabetic rats

    Kaushal Parmar; Subhashchandra Patel; Japan Patel; Brijesh Patel; Patel, Mandev B

    2011-01-01

    Bitter melon (Momordica charantia) or bittergourd commonly known as karella, (family: Cucurbitaceae), has been proved for hypoglycaemic effects. The objective of the present study was to evaluate effects of bittergourd (momordica charantia) fruit juice on glucose tolerance and lipid profile in streptozotocininduced type-II diabetic rat. Two days old neonatal pups (7–10 g) were used & they were made diabetic by intraperitoneally (i.p.) injection of 90 mg/kg STZ in citrate buffer solution. Diff...

  20. The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review.

    Ogrinc, N; Kosir, I J; Spangenberg, J E; Kidric, J

    2003-06-01

    This review covers two important techniques, high resolution nuclear magnetic resonance (NMR) spectroscopy and mass spectrometry (MS), used to characterize food products and detect possible adulteration of wine, fruit juices, and olive oil, all important products of the Mediterranean Basin. Emphasis is placed on the complementary use of SNIF-NMR (site-specific natural isotopic fractionation nuclear magnetic resonance) and IRMS (isotope-ratio mass spectrometry) in association with chemometric methods for detecting the adulteration. PMID:12819845

  1. Influence of distillation time and sample mass on sulfur dioxide analysis in passion fruit juice through Monier-Williams method

    Anita Akiko Takahashi

    2015-09-01

    Full Text Available AbstractThis study aimed to evaluate the effect of the distillation time and the sample mass on the total SO2 content in integral passion fruit juice (Passiflora sp. For the SO2 analysis, a modified version of the Monier-Williams method was used. In this experiment, the distillation time and the sample mass were reduced to half of the values proposed in the original method. The analyses were performed in triplicate for each distilling time x sample mass binomial, making a total of 12 tests, which were performed on the same day. The significance of the effects of the different distillation times and sample mass were evaluated by applying one-factor analysis of variance (ANOVA. For a 95% confidence limit, it was found that the proposed amendments to the distillation time, sample mass, and the interaction between distilling time x sample mass were not significant (p > 0.05 in determining the SO2 content in passion fruit juice. In view of the results that were obtained it was concluded that for integral passion fruit juice it was possible to reduce the distillation time and the sample mass in determining the SO2 content by the Monier-Williams method without affecting the result.

  2. Analysis of Mineral and Heavy Metal Content of Some Commercial Fruit Juices by Inductively Coupled Plasma Mass Spectrometry

    Adriana Dehelean

    2013-01-01

    Full Text Available The presence of potentially toxic elements and compounds in foodstuffs is of intense public interest and thus requires rapid and accurate methods to determine the levels of these contaminants. Inductively coupled plasma mass spectrometry is a powerful tool for the determination of metals and nonmetals in fruit juices. In this study, 21 commercial fruit juices (apple, peach, apricot, orange, kiwi, pear, pineapple, and multifruit present on Romanian market were investigated from the heavy metals and mineral content point of view by ICP-MS. Our obtained results were compared with those reported in literature and also with the maximum admissible limit in drinking water by USEPA and WHO. For Mn the obtained values exceeded the limits imposed by these international organizations. Co, Cu, Zn, As, and Cd concentrations were below the acceptable limit for drinking water for all samples while the concentrations of Ni and Pb exceeded the limits imposed by USEPA and WHO for some fruit juices. The results obtained in this study are comparable to those found in the literature.

  3. Ascorbic Acid Determination in Natural Orange Juice: As a Teaching Tool of Coulometry and Polarography.

    Bertotti, Mauro; And Others

    1995-01-01

    Describes an experiment designed to determine ascorbic acid concentrations in natural orange juice. The experiment is used with undergraduate pharmacy students to allow understanding of the principles of operation of the coulometer and polarograph. (DDR)

  4. Lactic acid fermentation in vegetable juices supplemented with different content of brewer’s yeast autolysate

    Rakin Marica B.; Baras Josip K.; Vukašinović Maja S.

    2005-01-01

    The work is concerned with the conditions for lactic acid fermentation in a mixture of beetroot (Beta vulgaris L) juice and carrot (Daucus carota L) juice and different content of brewer’s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748.Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using the higher content of brewer’s yeast autolysate. In these mixtures, L. plantarum A112 has ...

  5. Effect of fruit juice on glucose control and insulin sensitivity in adults: a meta-analysis of 12 randomized controlled trials.

    Bin Wang

    Full Text Available BACKGROUND: Diabetes mellitus has become a worldwide health problem. Whether fruit juice is beneficial in glycemic control is still inconclusive. This study aimed to synthesize evidence from randomized controlled trials on fruit juice in relationship to glucose control and insulin sensitivity. METHODS: A strategic literature search of PubMed, EMBASE, and the Cochrane Library (updated to March, 2014 was performed to retrieve the randomized controlled trials that evaluated the effects of fruit juice on glucose control and insulin sensitivity. Study quality was assessed using the Jadad scale. Weighted mean differences were calculated for net changes in the levels of fasting glucose, fasting insulin, hemoglobin A1c (HbA1c, and homeostatic model assessment of insulin resistance (HOMA-IR using fixed- or random-effects model. Prespecified subgroup and sensitivity analyses were performed to explore the potential heterogeneity. RESULTS: Twelve trials comprising a total of 412 subjects were included in the current meta-analysis. The numbers of these studies that reported the data on fasting glucose, fasting insulin, HbA1c and HOMA-IR were 12, 5, 3 and 3, respectively. Fruit juice consumption did not show a significant effect on fasting glucose and insulin concentrations. The net change was 0.79 mg/dL (95% CI: -1.44, 3.02 mg/dL; P = 0.49 for fasting glucose concentrations and -0.74 µIU/ml (95% CI: -2.62, 1.14 µIU/ml; P = 0.44 for fasting insulin concentrations in the fixed-effects model. Subgroup analyses further suggested that the effect of fruit juice on fasting glucose concentrations was not influenced by population region, baseline glucose concentration, duration, type of fruit juice, glycemic index of fruit juice, fruit juice nutrient constitution, total polyphenols dose and Jadad score. CONCLUSION: This meta-analysis showed that fruit juice may have no overall effect on fasting glucose and insulin concentrations. More RCTs are warranted to

  6. Effect of Fruit Juice on Glucose Control and Insulin Sensitivity in Adults: A Meta-Analysis of 12 Randomized Controlled Trials

    Mi, Mantian; Wang, Jian

    2014-01-01

    Background Diabetes mellitus has become a worldwide health problem. Whether fruit juice is beneficial in glycemic control is still inconclusive. This study aimed to synthesize evidence from randomized controlled trials on fruit juice in relationship to glucose control and insulin sensitivity. Methods A strategic literature search of PubMed, EMBASE, and the Cochrane Library (updated to March, 2014) was performed to retrieve the randomized controlled trials that evaluated the effects of fruit juice on glucose control and insulin sensitivity. Study quality was assessed using the Jadad scale. Weighted mean differences were calculated for net changes in the levels of fasting glucose, fasting insulin, hemoglobin A1c (HbA1c), and homeostatic model assessment of insulin resistance (HOMA-IR) using fixed- or random-effects model. Prespecified subgroup and sensitivity analyses were performed to explore the potential heterogeneity. Results Twelve trials comprising a total of 412 subjects were included in the current meta-analysis. The numbers of these studies that reported the data on fasting glucose, fasting insulin, HbA1c and HOMA-IR were 12, 5, 3 and 3, respectively. Fruit juice consumption did not show a significant effect on fasting glucose and insulin concentrations. The net change was 0.79 mg/dL (95% CI: −1.44, 3.02 mg/dL; P = 0.49) for fasting glucose concentrations and −0.74 µIU/ml (95% CI: −2.62, 1.14 µIU/ml; P = 0.44) for fasting insulin concentrations in the fixed-effects model. Subgroup analyses further suggested that the effect of fruit juice on fasting glucose concentrations was not influenced by population region, baseline glucose concentration, duration, type of fruit juice, glycemic index of fruit juice, fruit juice nutrient constitution, total polyphenols dose and Jadad score. Conclusion This meta-analysis showed that fruit juice may have no overall effect on fasting glucose and insulin concentrations. More RCTs are warranted to further

  7. Comparative evaluation of the medicinal activities of methanolic extract of seeds, fruit pulps and fresh juice of Syzygium cumini in vitro

    Repon Kumer Saha

    2013-11-01

    Full Text Available Objective: To establish the health benefits of Syzgium cumin to discover functional components present in the seeds, fruit pulps and fresh juice of this fruit grown in Bangladesh. Methods: Thin layer chromatography and ultra-violet spectroscopy were used to detect the presence of various types of compound in seeds and juice. Antioxidant effects were measured by DPPH scavenging assay and total reducing assay. Receptor binding activities was performed by hemagglutination inhibition assay. Anti-inflammatory assay and hydrogen peroxide induced hemolysis assay was also investigated. Disc diffusion assay was performed to show the antibacterial effect using Gram positive, Gram negative strains of bacteria and fungi. Results: Methanolic extract of the seeds showed stronger antioxidant, hydrogen peroxide induced hemolysis activities, hemagglutination inhibition activities and membrane stabilization activities than those of fresh juice. However, fresh juice showed stronger antibacterial and antifungal activities than those of methanolic seed extract. The seed contains higher amount of polyphenols and flavanoids than those of fruit juice. Conclusions: Therefore, fruit juice, fruit pulp and seed of Syzygium cumini contain medicinal active components in different ratios.

  8. Determination of Trace Metals and Essential Minerals in Selected Fruit Juices in Minna, Nigeria

    A. I. Ajai

    2014-01-01

    Full Text Available Levels of trace metals and essential minerals in selected fruit juice samples purchased from Minna were determined using atomic absorption spectrophotometer (AAS and Flame photometer. From the obtained result, Cu, Fe, Mn, Na, and Zn were present in all the samples, while Cd, Pb, and Cr were not detectable in all the samples. Concentrations of K range between 1.31 ± 0.10 and 41.20 ± 0.10 mg/100 mL, Na between 15.47 ± 0.15 and 3.50 ± 0.20 mg/100 mL, Mn between Nd and 0.27 ± 0.08 mg/100 mL, Fe between Nd and 0.90 ± 0.05 mg/100 mL, Cu between Nd-0.60 ± 0.00 mg/100 mL, and Zn between Nd-0.09 ± 0.01 mg/100 mL, respectively. The trace metal levels in all the samples were within permissible limit as recommended by WHO for edible foods and drinks and could therefore be taken to compliment the deficiency of these essential minerals from other food sources.

  9. Anaerobic digestion of wastewater from the fruit juice industry: experiments and modeling.

    Zerrouki, Souhaib; Rihani, Rachida; Bentahar, Fatiha; Belkacemi, Khaled

    2015-01-01

    Anaerobic digestion of wastewater from the fruit juice industry was carried out in a batch digester. To study the effect of the pH values as well as the nutrient medium on the fermentation process, different parameters were monitored under mesophilic temperature, such as cumulative biogas volume, chemical oxygen demand (COD), total sugar, and biomass growth. It was found that for all cases, the COD concentration decreased with time. The lowest value reached was obtained when the nutrient medium was added; it was about 110 g/L after 480 h. In such cases, the COD removal reached about 80%; the highest cumulative biogas volume of about 5,515.8 NmL was reached after 480 h testing; and the lowest value reached was about 2,862.3 NmL in the case of peach-substrate containing sodium sulfite. The addition of nutrient medium improved the cumulative biogas production as well as the COD abatement. Measurement of the biogas composition highlighted three gaseous components, namely, methane (56.52%), carbon dioxide (20.14%), and hydrogen sulfide (23.34%). The modified Gompertz equation and the first-order kinetic model were used to describe the cumulative biogas production and the organic matter removal, respectively. A good agreement was found between simulated and experimental data. PMID:26114280

  10. Isolation and identification of cellulose-producing strain Komagataeibacter intermedius from fermented fruit juice.

    Lin, Shin-Ping; Huang, Yin-Hsuan; Hsu, Kai-Di; Lai, Ying-Jang; Chen, Yu-Kuo; Cheng, Kuan-Chen

    2016-10-20

    A bacterial cellulose (BC) producing strain isolated from fermented fruit juice was identified as Komagataeibacter intermedius (K. intermedius) FST213-1 by 16s rDNA sequencing analysis and biochemical characteristics test. K. intermedius FST213-1 can produce BC within pH 4-9 and exhibit maximum BC production (1.2g/L) at pH 8 in short-term (4-day) cultivation. Results of Fourier transform infrared spectroscopy, X-ray diffraction, water content, thermogravimetric analysis and mechanical property indicated that BC produced from K. intermedius FST213-1 exhibits higher water content ability (99.5%), lower thermostability (315°C), lower crystallinity (79.3%) and similar mechanical properties in comparison with the specimen from model BC producer, Gluconacetobacter xylinus 23769. Based on these analyses, the novel based-resistant strain K. intermedius FST213-1 can efficiently produce BC, which can be applied for industrial manufacturing with potential features. PMID:27474630

  11. Determination of the insecticide imidacloprid in fruit juices using micellar high-performance liquid chromatography.

    Chin-Chen, Mei-Liang; Esteve-Romero, Josep; Carda-Broch, Samuel

    2009-01-01

    A simple and reliable HPLC method was developed to determine imidacloprid, a chloronicotinyl insecticide that has a highly specific affinity to the nicotinic acetylcholine receptor of insects, above its permissible limit of consumption in fruit juices (orange, apple, and a mixture of pineapple and pear). Samples were injected directly into a Kromasil C18 column, without any pretreatment step, using the micellar mobile phase 0.10 M sodium dodecyl sulfate and 2.5% (v/v) propanol buffered at pH 7 and UV detection at 210 nm. Under these conditions, imidacloprid was eluted in 0.9998) and intraday and interday precision (RSD 0.1-2.8 and 0.07-7%, respectively) were obtained in the method validation. LOD and LOQ were calculated to be 0.4 and 1.5 ng/mL, respectively. Recoveries were in the 98-103% range. The simplicity of the method makes it a good candidate for application in routine analysis in the area of food control and quality evaluation. PMID:19916392

  12. Bioavailability of carotenoids and alpha-tocopherol from fruit juices in the presence of absorption modifiers: in vitro and in vivo assessment.

    Granado-Lorencio, F; Herrero-Barbudo, C; Blanco-Navarro, I; Pérez-Sacristán, B; Olmedilla-Alonso, B

    2009-02-01

    The food industry is playing an increasing role in the development and marketing of new products although little is known regarding the bioavailability of the phytochemicals they contain. Our aim was to assess the effect of the presence of absorption modifiers (milk and iron) on the in vitro bioaccessibility and the serum response in vivo of carotenoids and alpha-tocopherol from fruit juices. Thirty-two young women participated in a three-period (21 d each) supplementation study with a 2-week wash-out in between. Subjects consumed consecutively 2 x 250 ml/d vitamin C-fortified juices supplied as fruit juice, fruit juice containing milk and fruit juice containing milk and iron. Fasting blood samples were collected before and after each supplementation period. In vitro bioaccessibility of carotenoids and alpha-tocopherol was assessed by a static digestion model. Vitamin E and carotenoids from both studies were determined by HPLC. In vitro, xanthophyll ester hydrolysis and transference of free xanthophylls and alpha-tocopherol into the micellar phase were higher in the presence of absorption modifiers. In vivo, consumption of the fruit juices provoked significant increments (within-subject) of alpha-tocopherol and some carotenoids in serum. Dose-adjusted increments in serum of some carotenoids were higher when subjects consumed juices with milk and milk plus iron, although differences did not reach statistical significance. In conclusion, the presence of milk and milk plus iron do not influence the bioavailability of carotenoids and alpha-tocopherol from fruit juices in vivo. Our results support the use of in vitro models to assess food-related factors affecting bioavailability of carotenoids and tocopherols from foods. PMID:18616839

  13. Development of pectin films with pomegranate juice and citric acid.

    Azeredo, Henriette M C; Morrugares-Carmona, Rosario; Wellner, Nikolaus; Cross, Kathryn; Bajka, Balazs; Waldron, Keith W

    2016-05-01

    The influence of pomegranate juice (PJ, replacing water as solvent) and citric acid (CA) on properties of pectin films was studied. PJ provided the films with a bright red color, and acted as a plasticizer. Increasing PJ/water ratio from 0/100 to 100/0 resulted in enhanced elongation (from 2% to 20%), decreased strength (from 10 to <2 MPa) and modulus (from 93 to <10 MPa), increased water vapor permeability (WVP, from 3 to 9 g.mm.kPa(-1).h(-1).m(-2)), and decreased insoluble matter (IM, from 35% to 24%). Although a crosslinking effect by CA was not confirmed, it has been suggested to occur from its effects on films. CA noticeably increased IM (from <10% to almost 40%); moreover, when measured on a dry film basis, the CA effects presented a noticeable tendency to increases strength and modulus, and to decrease WVP. The red color density was decreased by CA, suggesting a destabilization of anthocyanins. PMID:26769510

  14. Composição mineral de sucos concentrados de frutas brasileiras Mineral composition of brasilian concentrate fruit juices

    Lucia M. Valente Soares

    2004-06-01

    Full Text Available Informações sobre a composição de alimentos nacionais são escassas. Sucos concentrados de frutas são amplamente utilizados por famílias brasileiras. No presente trabalho foram determinados oito elementos minerais (K, Na, Ca, Mg, Fe, Zn, Cu, Mn com importância nutricional em sucos concentrados comerciais de frutas nacionais, abacaxi (3 marcas, acerola (2 marcas, caju (5 marcas, goiaba (3 marcas, manga (2 marcas, maracujá (5 marcas e pitanga (1 marca por espectrometria de absorção atômica com atomização em chama. A contribuição nutricional dos sucos para a dieta de crianças após a diluição recomendada pelo fabricante e considerando a ingestão diária de um copo de 300mL é elevada quanto a potássio para todos os sucos examinados (170 - 930% da ingestão diária recomendada, RDA. Os sucos de abacaxi e acerola podem fornecer 6 e 12% da RDA de ferro, respectivamente. O manganês aparece em abacaxi, manga, goiaba e acerola com 38, 14, 8 e 7% do RDA, respectivamente. Magnésio varia entre um máximo de 9% do RDA em abacaxi e 2% em maracujá e caju. Zinco e cobre variaram entre menos de 1 - 2% do RDA em sucos de caju e pitanga, a 2 - 6% nos outros sucos. Para adultos as contribuições são proporcionalmente menores, porém em nada desprezíveis.Information on the composition of Brazilian foods is scant. Concentrate fruit juices commercialized in glass bottles are widely used by Brazilian families. The present work eight nutritionally important elements (K, Na, Ca, Mg, Fe, Zn, Cu, Mn in commercial concentrated fruit juices, pineapple (3 brands, West Indian cherry (2 brands, cashew (5 brands, guava (3 brands, mango (2 brands, passion fruit (5 brands, and Surinam cherry (1 brand were determined by flame atomic absorption spectrometry. The juices contribution to children's diet, considering an intake of 300 mL per day and using the dilution suggested by the maker, is high in potassium for all juices analyzed (170 - 930% of the

  15. Determination of creatinine, uric and ascorbic acid in bovine milk and orange juice by hydrophilic interaction HPLC.

    Zuo, Ruiting; Zhou, Si; Zuo, Yuegang; Deng, Yiwei

    2015-09-01

    Creatinine (Cr), uric (UA) and ascorbic acid (AA) are common constituents in human fluids. Their abnormal concentrations in human fluids are associated with various diseases. Thus, apart from the endogenous formation in human body, it is also important to examine their sources from food products. In this study, a rapid and accurate HILIC method was developed for simultaneous determination of Cr, UA and AA in bovine milk and orange juice. Milk samples were pretreated by protein precipitation, centrifugation and filtration, followed by HPLC separation and quantification using a Waters Spherisorb S5NH2 column. The developed method has been successfully applied to determine the concentration of UA, AA and Cr in milk and fruit juice samples. The milk samples tested were found to contain UA and creatinine in the concentration range of 24.1-86.0 and 5.07-11.2 μg mL(-1), respectively. The orange juices contain AA over 212 μg mL(-1). PMID:25842333

  16. An Investigation of Potential Fraud in Commercial Orange Juice Products in Malaysian Market by Cluster Analysis and Principal Component Analysis

    This study was triggered by Malaysia Ministry of Health to monitor quality of commercial orange juice products sold in Malaysia market. A total of 19 orange juice samples from 14 different brands of packed orange juice products and 5 different brands of fresh orange fruit juices were analyzed for total soluble solids content, total titratable acidity, sugar composition and amino acid profiles. Hierarchical Cluster analysis (HCA) and Principal component analysis (PCA) on amino acid composition alone allowed visual discrimination between fresh squeezed orange juices and commercial packed orange juices. Suspicion of mislabel was raised in cases of miss-classification. (author)

  17. Inhibition of Nonenzymatic Protein Glycation by Pomegranate and Other Fruit Juices

    Dorsey, Pamela Garner; Greenspan, Phillip

    2014-01-01

    The nonenzymatic glycation of proteins and the formation of advanced glycation endproducts in diabetes leads to the crosslinking of proteins and disease complications. Our study sought to demonstrate the effect of commonly consumed juices (pomegranate, cranberry, black cherry, pineapple, apple, and Concord grape) on the fructose-mediated glycation of albumin. Albumin glycation decreased by 98% in the presence of 10 μL of pomegranate juice/mL; other juices inhibited glycation by only 20%. Pome...

  18. 湘西野生刺梨果酒加工工艺优化%Optimization of Juice Production and Fruit Wine Fermentation from Rosa roxburghii Tratt Fruits Wildly Grown in Western Hunan

    黄诚; 尹红

    2012-01-01

    The present study aimed to optimize juice production and fruit wine fermentation from Rosa roxburghii Tratt fruits wildly grown in western Hunan by one-factor-at-a-time and orthogonai array design. The optimum conditions for juice color protection were found to be immersion in a solution containing 0.1% VC and 0.2% citric acid for 20 min, and the optimum conditions for the ultrasonic-assisted enzymatic extraction of fruit juice were found to be enzymatic hydrolysis with pectinase and cellulase (1:2) at a total level of 0.15% at 50 ℃ and pH 4.5 for 40 min. The optimum fermentation conditions for fruit wine were found to be fermentation with 0.3% active dry yeast at 28 ℃ and initial pH 4.5 for 10 d with an initial sugar degree of 18 ° Bx. The produced fruit wine had a delicate fragrance, a full-bodied taste, a transparent brownish red color and an outstanding style.%以湖南湘西地区野生刺梨为原料,对刺梨酒酿造中果汁护色、超声波辅助酶解浸提和发酵工艺条件进行优化。单因素和正交试验结果表明,刺梨最佳护色条件是用质量分数0.1%VC与0.2%柠檬酸复合液浸泡20min;超声波辅助复合酶浸提果汁最佳条件为果胶酶与纤维素酶两种复合酶总量为0.15%、配比为1:2、酶解温度50℃、酶解时间40min、酶解pH4.5;果酒发酵最佳工艺为接种3%活化干酵母条件下、发酵初始糖度18°Bx、初始pH4.5,于28℃条件下保温10d,酒体浓郁清香,色泽棕红透明,风格突出。

  19. Thick Juice-Based Production of Amino Acids and Putrescine by *Corynebacterium glutamicum*

    Meiswinkel, Tobias; Lindner, Steffen; Wendisch, Volker F.

    2014-01-01

    Thick juice (also regarded as syrup) is an intermediate product of sugar processing. It is cheaper than processed sugar and is mainly composed of sucrose. Sucrose is a preferred carbon source of Corynebacterium glutamicum, a workhorse of biotechnology used for million-ton-scale amino acid production. Here, it is shown for C. glutamicum that sugar beet thick juice led to higher growth rates and faster carbon source consumption than pure sucrose. Comparative DNA microarray analysis revealed dif...

  20. Quantification of Las gene by qPCR from orange juice extracted from Huanglongbing infected fruit

    The objective of this research is to establish a methodology to quantify the Candidatus Liberibacter asiaticus (CLas) in orange juice as an indicator of orange juice quality. Current standard method for citrus Huanglongbing (HLB) diagnosis is using real-time Polymerase Chain Reaction (qPCR) to quan...

  1. Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support material

    Ruiz Cabrera Miguel Angel

    2009-08-01

    Full Text Available The objective of this study was to assess the effectiveness of the blends with different levels of lactose-maltodextrin (8:5, 10:5, and 12:5 % w/v during the spray-drying of the passion fruit juice. The drying was carried out in a laboratory spray dryer (Pulvis GB 22 model at two inlet air temperatures (180 and 190 ºC, and two air pressures (0.10 and 0.20 MPa. The moisture content, hygroscopicity and vitamin C retention were evaluated in the powder obtained. Response surface plots (pO objectivo deste estudo foi a avaliação da efectividade das misturas en diferentes níveis de lactose-maltodextrina (8:5, 10:5, 12:5 % w/v durante a pulverização do sumo de maracujá. A secagem foi feita em um atomizador de laboratório de pulverização (modelo Pulvis GB 22 com 2 entradas de temperatura de ar (180 e 190 ºC, e 2 compressores de pressão de ar (0.10 e 0.20 MPa. O índice da mistura, higroscopicidade e retenção de vitamina C foram avaliados no pó obtido. As curvas de superfície de resposta (p<0.05 mostram que os valores mais baixos do índice da mistura e higroscopicidade foram alcançados no intervalo de temperatura de 188-190 ºC e com uma concentração de 12:5 % w/v de lactosemaltodextrina; o melhor nível de retenção de vitamina C ocorreu a 180 ºC e 0.2 MPa.

  2. Adaptability and stability analysis of the juice yield of yellow passion fruit varieties.

    Oliveira, E J; Freitas, J P X; Jesus, O N

    2014-01-01

    This study analyzed the genotype x environment interaction (GE) for the juice productivity (JuProd) of 12 yellow passion fruit varieties (Passiflora edulis Sims. f. flavicarpa Deg.) using additive main effects and multiplicative interaction (AMMI) model and auxiliary parameters. The experiments were conducted in eight environments of Bahia State, Brazil, using a randomized block design with three replications. Analysis of variance showed significant effects (P ≤ 0.01) for environments, genotypes, and GE interaction. The first two interaction principal component axes (IPCAs) explained 81.00% of the sum of squares of the GE interaction. The AMMI1 and AMMI2 models showed that varieties 09 and 11 were the most stable. Other parameters, namely, the AMMI stability value (ASV), yield stability (YSI), sustainability, and stability index (StI), indicated that other varieties were more stable. These varying results were certainly a consequence of methodological differences. In contrast, the ranking of varieties for each of the stability parameters showed significant positive correlations (P ≤ 0.05) between IPCA1 x (ASV, YSI), JuProd x (StI, YSI), YSI x ASV, and StI x YSI. Cluster analysis based on the genotypic profile of the effects of the GE interaction identified three groups that correlated with the distribution of varieties in the AMMI1 biplot. However, the classification of stable genotypes was limited because the association with the productivity was not included in the analysis. Variety 08 showed the most stable and productive behavior, ranking above average in half of the environments, and it should be recommended for use. PMID:25177932

  3. Low dose irradiation influence on yield and quality of fruit juice

    Granny Smith apples, Valencia oranges, and Pearlette grapes grown in Queensland, Australia were irradiated at 0, 75, 300 and 600 Gy. Following irradiation, juice was extracted and analysed for quality and compositional changes. Irradiation treatment significantly (p0.05) decreased yield of apple juice (by 6.3% w/w at 600 Gy) and grape juice (by 4.8% w/w at 600 Gy) but did not significantly (p0.05) affect yield of orange juice (OJ). Acceptability significantly (p0.05) decreased in OJ after 600 Gy treatment. Other changes in quality and composition were minimal. Juice from irradiated apples and oranges stored at 5 degrees C for 8 wk showed similar results

  4. Effect of fruit juice intake on urinary quercetin excretion and biomarkers of antioxidative status

    Young, J. F.; Nielsen, S. E.; Haraldsdottir, J.;

    1999-01-01

    Background: Epidemiologic studies suggest that foods rich in flavonoids might reduce the risk of cardiovascular disease. Objective: Our objective was to investigate the effect of intake of flavonoid-containing black currant and apple juice on urinary excretion of quercetin and on markers of...... oxidative status. Design: This was a crossover study with 3 doses of juice (750, 1000, and 1500 mL) consumed for 1 wk by 4 women and 1 man corresponding to an intake of 4.8, 6.4, and 9.6 mg quercetin/d. Results: Urinary excretion of quercetin increased significantly with dose and with time. The fraction...... excreted in urine was 0.29-0.47%. Plasma quercetin did not change with juice inter vention, Plasma ascorbate increased during intervention because of the ascorbate in the juice. Total plasma malondialdehyde decreased with time during the 1500-mL juice intervention, indicating reduced lipid oxidation in...

  5. Slight Fermentation with Lactobacillus fermentium Improves the Taste (Sugar:Acid Ratio) of Citrus (Citrus reticulata cv. chachiensis) Juice.

    Yu, Yuanshan; Xiao, Gengsheng; Xu, Yujuan; Wu, Jijun; Fu, Manqin; Wen, Jing

    2015-11-01

    The aim of this study was to evaluate the hypothesis that fermentation with Lactobacillus fermentium, which can metabolize citric acid, could be applied in improving the taste (sugar:acid ratio) of citrus juice. During fermentation, the strain of L. fermentium can preferentially utilize citric acid of citrus (Citrus reticulata cv. Chachiensis) juice to support the growth without the consumption of sugar. After 6 h of fermentation with L. fermentium at 30 °C, the sugar:acid ratio of citrus juice increased to 22:1 from 12:1, which resulted in that the hedonic scores of sweetness, acidity and overall acceptability of fermented-pasteurized citrus juice were higher than the unfermented-pasteurized citrus juice. Compared with unfermented-pasteurized citrus juice, the ORAC value and total amino acid showed a reduction, and no significant change (P > 0.05) in the L*, a*, b*, total soluble phenolics and ascorbic acid (Vc) content in the fermented-pasteurized citrus juice was observed as compared with unfermented-pasteurized citrus juice. Hence, slight fermentation with L. fermentium can be used for improving the taste (sugar:acid ratio) of citrus juice with the well retaining of quality. PMID:26447635

  6. Microbes Associated with Freshly Prepared Juices of Citrus and Carrots

    Kamal Rai Aneja; Romika Dhiman; Neeraj Kumar Aggarwal; Vikas Kumar; Manpreeet Kaur

    2014-01-01

    Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot) by serial dilution agar plate technique. A total of 30 juic...

  7. Cashew apple juice as microbial cultivation medium for non-immunogenic hyaluronic acid production

    Adriano H. Oliveira

    2013-12-01

    Full Text Available In this work, natural cashew apple juice was used as cultivation medium as an alternative to substitute brain heart infusion medium. The effect of aeration and juice supplementation with yeast extract on the production of hyaluronic acid in batch fermentation was also investigated. Similar levels of cell mass were obtained in inoculum using cashew apple juice supplemented with yeast extract or the conventional brain heart infusion medium. Fermentation in Erlenmeyer flasks produced low biomass and hyaluronic acid concentrations. The hyaluronic acid concentration and viscosity increased from 0.15 g/L and 3.87 cP (no aeration or medium supplementation to 1.76 g/L and 107 cP, when aeration (2 vvm and 60 g/L of yeast extract were used. The results suggest the production of low-molecular weight hyaluronic acid oligomers instead of the high molecular weight polymer.

  8. Lactic acid fermentation in vegetable juices supplemented with different content of brewer’s yeast autolysate

    Rakin Marica B.

    2005-01-01

    Full Text Available The work is concerned with the conditions for lactic acid fermentation in a mixture of beetroot (Beta vulgaris L juice and carrot (Daucus carota L juice and different content of brewer’s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748.Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using the higher content of brewer’s yeast autolysate. In these mixtures, L. plantarum A112 has shown better growth and lactic acid production than L. acidophilus NCDO 1748.

  9. Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes

    Daniel Granato; Inar Alves Castro; Flávia Vilas Boas Wiecheteck Piekarski; Cristina Benincá; Maria Lucia Masson

    2011-01-01

    This work was aimed at studying the influence of PFJ and/or sodium disulphite on Yacon pulp colour, and evaluating the sensory attributes of Yacon non-sugar pastes. A colour kinetic evaluation of browning in 11 treatments containing Yacon tubers, yellow passion fruit juice (PFJ) and/or sodium disulphite, over the course of 240 minutes was studied to inactivate the PPOs activity. The evaluation of the colour alterations of Yacon tuber by the addition of variable amounts of PFJ and sodium disul...

  10. Chemical Composition and Antioxidant Activity of seeds oils and fruit juice of Opuntia Ficus Indica and Opuntia Dillenii from Morocco

    Ghazi, Z.; Ramdani, M.; M. Tahri; Rmili, R.; Elmsellem, H.; El Mahi, B.; Fauconnier, Marie-Laure

    2015-01-01

    This study provides basic information on the mineral composition of the seeds and antioxidant activity in seeds oils and fruit juices of cactus belonging to two species Opuntia ficus indica and Opuntia dillenii, from Morocco (Oujda), in order to evaluate the nutritional value of the Opuntia extracts. Minerals determined from dry seeds of Opuntia ficus indica and Opuntia dillenii were: calcium 480.93 and 408.28; phosphorus 1417.59 and 970.15; potassium 304.51 and 201.96; magnesium: 316.59 and ...

  11. Computer-Assisted Structure Elucidation of Black Chokeberry (Aronia melanocarpa) Fruit Juice Isolates with a New Fused Pentacyclic Flavonoid Skeleton.

    Naman, C Benjamin; Li, Jie; Moser, Arvin; Hendrycks, Jeffery M; Benatrehina, P Annécie; Chai, Heebyung; Yuan, Chunhua; Keller, William J; Kinghorn, A Douglas

    2015-06-19

    Melanodiol 4″-O-protocatechuate (1) and melanodiol (2) represent novel flavonoid derivatives isolated from a botanical dietary supplement ingredient, dried black chokeberry (Aronia melanocarpa) fruit juice. These noncrystalline compounds possess an unprecedented fused pentacyclic core with two contiguous hemiketals. Due to having significant hydrogen deficiency indices, their structures were determined using computer-assisted structure elucidation software. The in vitro hydroxyl radical-scavenging and quinone reductase-inducing activity of each compound are reported, and a plausible biogenetic scheme is proposed. PMID:26030740

  12. 果汁褐变及控制研究%Research on Browning and Controlling of Fruit Juice

    舒念辉

    2011-01-01

    This Article introduced the enzyme Browning and nonenzymatic Browning in fruit juice and discussed the influence factors of Browning, including pH, temperature, substrates and oxygen. Browning inhibitors and controlling measurements were also presented.%本文介绍了果汁中存在的酶褐变及非酶褐变现象,并讨论褐变的影响因素:pH值、温度、底物、氧气;最后综述目前常用的褐变抑制剂及其他控制方法.

  13. Influence of distillation time and sample mass on sulfur dioxide analysis in passion fruit juice through Monier-Williams method

    Anita Akiko Takahashi; Maristela Satou Martins; Jussara Carvalho de Moura Della Torre; Camila Cardoso de Oliveira; Daniel Granato

    2015-01-01

    AbstractThis study aimed to evaluate the effect of the distillation time and the sample mass on the total SO2 content in integral passion fruit juice (Passiflora sp). For the SO2 analysis, a modified version of the Monier-Williams method was used. In this experiment, the distillation time and the sample mass were reduced to half of the values proposed in the original method. The analyses were performed in triplicate for each distilling time x sample mass binomial, making a total of 12 tests, ...

  14. Phenolic compounds in juice of “Isabel” grape treated with abscisic acid for color improvement

    Yamamoto Lilian Yukari

    2015-01-01

    Full Text Available Isabel grape is the main cultivar used to produce juice in Brazil, which has rusticity and high productivity, but it is deficient in anthocyanins, a pigment responsible for the color. Thus, an alternative is the application of abscisic acid (S-ABA, which is responsible to promote the synthesis of anthocyanins. The aim of this work was to evaluate the phenolic compounds composition in “Isabel” grape juice treated with S-ABA, by HPLC-DAD–ESI-MS/MS technique. The results showed the increasing in total anthocyanin concentration in juices, with S-ABA treatments, as well as the proportion of B-ring tri-substituted anthocyanidins. Regarding total flavonols, differences were only significant in juices obtained in 2012 season. S-ABA treatments did not significantly affect the hydroxycinnamic acid derivatives, flavan-3-ols, resveratrol and antioxidant capacity of juices. Juice from “Isabel” grapes treated with S-ABA provides an enhancement of total anthocyanin concentration, mainly when grapes are treated before or at the onset of véraison.

  15. Retention of ascorbic acid in fortified orange juice powers during storage

    G. S. Siddappa

    1960-10-01

    Full Text Available Both Coorg and Sathgudi orange juice powders are good carriers for added ascorbic acid during prolonged storage at ordinary temperatures. There is not much difference between nitrogen and air packs as regards retention of ascorbic acid during storage. Nitrogen pack, however, helps to keep the power in a better free-flowing condition.

  16. Catechin contents of foods commonly consumed in The Netherlands. 2. Tea, wine, fruit juices, and chocolate milk.

    Arts, I C; van De Putte, B; Hollman, P C

    2000-05-01

    Catechins, compounds that belong to the flavonoid class, are potentially beneficial to human health. To enable an epidemiological evaluation of catechins, data on their contents in foods are required. HPLC with UV and fluorescence detection was used to determine the levels of (+)-catechin, (-)-epicatechin, (+)-gallocatechin (GC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECg), and (-)-epigallocatechin gallate (EGCg) in 8 types of black tea, 18 types of red and white wines, apple juice, grape juice, iced tea, beer, chocolate milk, and coffee. Tea infusions contained high levels of catechins (102-418 mg of total catechins/L), and tea was the only beverage that contained GC, EGC, ECg, and EGCg in addition to (+)-catechin and (-)-epicatechin. Catechin concentrations were still substantial in red wine (27-96 mg/L), but low to negligible amounts were found in white wine, commercially available fruit juices, iced tea, and chocolate milk. Catechins were absent from beer and coffee. The data reported here provide a base for the epidemiological evaluation of the effect of catechins on the risk for chronic diseases. PMID:10820090

  17. The quality control of fruit juices by using the stable isotope ratios and trace metal elements concentrations

    Magdas, D. A.; Dehelean, A.; Puscas, R.; Cristea, G.; Tusa, F.; Voica, C.

    2012-02-01

    In the last years, a growing number of research articles detailing the use of natural abundance light stable isotopes variations and trace metal elements concentration as geographic "tracers" to determine the provenance of food have been published. These investigations exploit the systematic global variations of stable hydrogen, oxygen and carbon isotope ratios in (combination) relation with trace metal element concentrations. The trace metal elements content of plants and also their light stable isotopic ratios are mainly related to the geological and pedoclimatic characteristics of the site of growth. The interpretation of such analysis requires an important number of data for authentic natural juices regarding the same seasonal and regional origin, because the isotopic analysis parameters of fruit juices show remarkable variability depending on climatologically factors. In this work was mesured H, C, O stable isotope ratios and the concentrations of 16 elements (P, K, Mg, Na, Ca, Cu, Cr, Ni, Zn, Pb, Co, As, Cd, Mn, Fe and Hg) from 12 single strength juices. The natural variations that appear due to different environmental and climatic conditions are presented and discussed.

  18. Use of gamma-radiation for extension of the preservation period of juices of some exotic fruits

    Natural and concentrated juices of a number of tropical fruits (Citrus sinensis (L.) Cabech, Solanum quitoense, Lam., Cyphomandra betacea (CV.), Sendt., Passiflora edulis, and Passiflora mollisima, H.B.X., Bailey) have been irradiated after canning (with or without preceding heat pasteurization) at doses from 0.25 to 1 kGy. The products were stored at ambient (15-20 deg. C), as well as at refrigerated (+3 deg. C) and frozen storage (-7 deg. C) conditions. The variations in chemical composition, organoleptic characteristics and microbiologic stability were followed throughout the storage period, demonstrating that the samples which had not been heat pasteurized showed a more rapid deterioration, owing to microbial and enzymatic activities. However the juices and concentrates which had been irradiated without previous heat treatment showed less variation in organoleptic properties in comparison with those that had been preheated. At doses below 50 Gy there were no significant changes in the chemical composition, but above 2 kGy the variations were significant. For each juice and concentrate an optimal irradiation dose was established

  19. Determination of the 13C/12C ratio of ethanol derived from fruit juices and maple syrup by isotope ratio mass spectrometry: collaborative study.

    Jamin, Eric; Martin, Frédérique; Martin, Gilles G

    2004-01-01

    A collaborative study of the carbon-13 isotope ratio mass spectrometry (13C-IRMS) method based on fermentation ethanol for detecting some sugar additions in fruit juices and maple syrup is reported. This method is complementary to the site-specific natural isotope fractionation by nuclear magnetic resonance (SNIF-NMR) method for detecting added beet sugar in the same products (AOAC Official Methods 995.17 and 2000.19), and uses the same initial steps to recover pure ethanol. The fruit juices or maple syrups are completely fermented with yeast, and the alcohol is distilled with a quantitative yield (>96%). The carbon-13 deviation (delta13C) of ethanol is then determined by IRMS. This parameter becomes less negative when exogenous sugar derived from plants exhibiting a C4 metabolism (e.g., corn or cane) is added to a juice obtained from plants exhibiting a C3 metabolism (most common fruits except pineapple) or to maple syrup. Conversely, the delta13C of ethanol becomes more negative when exogenous sugar derived from C3 plants (e.g., beet, wheat, rice) is added to pineapple products. Twelve laboratories analyzed 2 materials (orange juice and pure cane sugar) in blind duplicate and 4 sugar-adulterated materials (orange juice, maple syrup, pineapple juice, and apple juice) as Youden pairs. The precision of that method for measuring delta13C was similar to that of other methods applied to wine ethanol or extracted sugars in juices. The within-laboratory (Sr) values ranged from 0.06 to 0.16%o (r = 0.17 to 0.46 percent per thousand), and the among-laboratories (SR) values ranged from 0.17 to 0.26 percent per thousand (R = 0.49 to 0.73 percent per thousand). The Study Directors recommend that the method be adopted as First Action by AOAC INTERNATIONAL. PMID:15287660

  20. Determination of fruit characteristics, fatty acid profile and total antioxidant capacity of Mespilus germanica L. fruit

    Hale Seçilmiş Canbay; Ersin Atay; Serdal Oğüt

    2015-01-01

    Objective: To determine fruit characteristics, fatty acid profile and total antioxidant capacitiy of first cultured Mespilus germanica L. Methods: A total of 15 fruits were taken randomly from four directions of adult trees. Then the physical and chemical properties of first cultured medlar fruit (Istanbul/Turkey) were measured by using refractometer, colorimeter, spectrophotometer and gas chromatograph mass spectrometer, respectivly. Results: In the fruit studied, the resul...

  1. OPTIMASI TEKNIK PEMBUATAN TABLET EFFERVESCENT SARI BUAH DENGAN RESPONSE SURFACE METHOD [Optimization of Processing Technique of the Fruit Juice Effervescent Tablet with Response Surface Method

    Ansar1

    2009-06-01

    Full Text Available This research was aimed to study optimization of processing technique of fruit juice effervescent tablet with Response Surface Method (RSM. The research design used was central composite designs with three dependent variables including X1 (compression force, X2 (the citric acid concentration, and X3 (the sodium bicarbonate concentration, where independent variables was hardness and solubility of the tablet. The results of the research showed that the optimum tablets hardness was 40.53 N that reached at treatment compression force of 2339.8 N; the citric acid concentration of 352.82 mg/gr; and the sodium bicarbonate concentration of 561.62 mg/gr. Whereas the solubilitation of 41.99 second was resulted at treatment compression force of 1417.6 N; 334.24 mg/unit weight citric acid; and 593.90 mg/gr sodium bicarbonate. To get tablet characteristic with high hardness but solubilize quickly, was made at 1500 N compression force; the citric acid concentration 350 mg/gr; and the sodium bicarbonate concentration 500 mg/gr.

  2. Substituting Homemade Fruit Juice for Sugar-Sweetened Beverages Is Associated with Lower Odds of Metabolic Syndrome among Hispanic Adults123

    Mattei, Josiemer; Malik, Vasanti; Hu, Frank B.; Campos, Hannia

    2012-01-01

    Consumption of sugar-sweetened beverages (SSB) has been associated with metabolic syndrome (MetS); however, studies conducted on Hispanic adults are scarce. To determine the association between beverages consumed by Hispanic adults and MetS and its components, data were analyzed in 1872 Costa Rican adults who served as controls of a population-based, case-control study of coronary heart disease. Multivariate-adjusted means were calculated for components of MetS by servings (never, ≤1/wk; 2–6/wk, ≥1/d) of 2 traditional fruit-based beverages (“fresco” and freshly-squeezed homemade fruit juice, separately) and 2 SSB (instant drinks and regular sodas, separately and combined). The prevalence ratio (PR) of MetS was calculated for each beverage and the OR was calculated by substituting one serving of homemade fruit juice or water for one of SSB. Significant positive trends were observed for increasing servings of instant drinks with plasma TG and waist circumference and for regular soda with waist circumference (all P-trend < 0.001). Increasing servings of homemade fruit juice were positively associated with HDL cholesterol (P-trend = 0.033). Consuming ≥1 serving/d of instant drinks was associated with a higher PR of MetS [1.42 (95% CI: 1.11, 1.83)] compared with no consumption. Substituting one serving of homemade fruit juice for instant drink was associated with 29% (95% CI: 7, 47%) lower odds of MetS and for regular soda with 30% (95% CI: 1, 50%) lower odds. Substituting water for combined SSB was marginally significant (OR = 0.86 (95% CI: 0.74, 1.00). In conclusion, reducing the consumption of SSB and substituting them with homemade fruit juices in moderation may be a culturally appropriate approach to lower MetS among Hispanic adults. PMID:22551801

  3. Detection of added beet sugar in concentrated and single strength fruit juices by deuterium nuclear magnetic resonance (SNIF-NMR method): collaborative study.

    Martin, G G; Wood, R; Martin, G J

    1996-01-01

    A collaborative study of the site-specific natural isotope fractionation-nuclear magnetic resonance (SNIF-NMR) method for detecting added beet sugar in fruit juices is reported. This method is complementary to the stable carbon isotope ratio analysis (SCIRA) (AOAC Official Methods 981.09 and 982.21), which can detect sugars derived from plants exhibiting C4 metabolism (corn and sugarcane). It is based on the fact that the deuterium content at specific positions of the sugar molecules is higher in fruit sugars than in beet sugar. The fruit juices are fermented, and the alcohol is distilled with a quantitative yield and analyzed with a high-yield NMR spectrometer fitted with a deuterium probe and fluorine lock. The proportion of ethanol molecules monodeuterated on the methyl site is recorded. This parameter (D/H)I is lowered when beet sugar is added to a fruit juice or concentrate. The precision of that method for measuring (D/H)I was observed to be similar to that of other isotope ratio methods: Sr values ranged from 0.19 to 0.25 ppm and SR values varied between 0.21 and 0.37 ppm. An excellent correlation was observed between the percentage of added beet sugar and the (D/H)I isotope ratio measured in this collaborative study. Consequently, all samples in which beet sugar was added were found to have a (D/H)I isotope ratio significantly below the normal value for authentic juice or concentrate of that fruit. The SNIF-NMR method for detection of added beet sugar in fruit juices has been adopted by AOAC INTERNATIONAL. PMID:8757451

  4. Biotransformation of Momordica charantia fresh juice by Lactobacillus plantarum BET003 and its putative anti-diabetic potential

    Mazlan, Farhaneen Afzal; Annuar, M. Suffian M.; Sharifuddin, Yusrizam

    2015-01-01

    Lactobacillus plantarum BET003 isolated from Momordica charantia fruit was used to ferment its juice. Momordica charantia fresh juice was able to support good growth of the lactic acid bacterium. High growth rate and cell viability were obtained without further nutrient supplementation. In stirred tank reactor batch fermentation, agitation rate showed significant effect on specific growth rate of the bacterium in the fruit juice. After the fermentation, initially abundant momordicoside 23-O-β...

  5. Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis

    Singh, Anurag; Sharma, H. K.; Kumar, Sanjay; Upadhyay, Ashutosh; Mishra, K. P.

    2013-01-01

    The effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the study were incubation time 475 min, incubation temperature 45°C, and crude enzyme concentration 0.20 mL/25 g bael fruit pulp. The recovery, viscosity, and clarity of the juice under these conditions were 82.9%, 1.41 cps, and 21.32%T, respectively. The variables, clarity, and yield were found as principal components for comparing different samples of the juice treated with enzyme. PMID:26904592

  6. Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa Using Principal Component Analysis

    Anurag Singh

    2013-01-01

    Full Text Available The effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the study were incubation time 475 min, incubation temperature 45°C, and crude enzyme concentration 0.20 mL/25 g bael fruit pulp. The recovery, viscosity, and clarity of the juice under these conditions were 82.9%, 1.41 cps, and 21.32%T, respectively. The variables, clarity, and yield were found as principal components for comparing different samples of the juice treated with enzyme.

  7. Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready-to-drink mulberry fruit juice

    Akkarachaneeyakorn, Suthida; Tinrat, Sirikhwan

    2015-01-01

    In this study, the pH of mulberry juice was optimized for high anthocyanin content and an attractive red color. Mulberry juice pH values of 2.5, 4.0, 6.0, and 8.0 were evaluated. A pH of 2.5 gave an anthocyanin content of 541.39 ± 106.43 mg of cyanidin-3-glucoside per liter, and the a* value was 14 ± 1.00. The effects of stabilizers (CMC and xanthan gum) on the physical characteristics of cloudy ready-to-drink mulberry fruit juice (via the addition of mulberry fruit pulp at a mass fraction of...

  8. Determinação eletroquímica da capacidade antioxidante de sucos de frutas industrializados usando o CRAC assay Electrochemical determination of the antioxidant capacity of industrialized fruits juices using the CRAC assay

    Rafael de Queiroz Ferreira; Luis Alberto Avaca

    2008-01-01

    Fruits juices are natural sources of several compounds that present antioxidant action. Together with the fruits, they contribute with almost 40% of the antioxidant capacity in a healthy diet avoiding and preventing diseases deriving from oxidative stress. The present study determined the antioxidant capacity of seven samples of industrialized fruits juices applying CRAC (Ceric Reducing/Antioxidant Capacity) assay, a new electrochemistry assay that evaluates, by means of chronoamperometric me...

  9. Beneficial Effects of Citrus Juice Fermented with Lactobacillus plantarum YIT 0132 on Japanese Cedar Pollinosis

    HARIMA-MIZUSAWA, Naomi; IINO, Tohru; ONODERA-MASUOKA, Norie; KATO-NAGAOKA, Noriko; KIYOSHIMA-SHIBATA, Junko; GOMI, Atsushi; SHIBAHARA-SONE, Harue; KANO, Mitsuyoshi; SHIDA, Kan; Sakai, Masashi; Miyazaki, Kouji; ISHIKAWA, Fumiyasu

    2014-01-01

    Recently, the prevalence of allergies in Japan has been increasing. Certain types of fruit juice and lactic acid bacteria are known to alleviate allergic symptoms. Therefore, we examined whether citrus juice fermented by a specific lactic acid bacteria can improve the symptoms of Japanese cedar pollinosis (JCPsis). Lactobacillus plantarum YIT 0132 (LP0132) was selected based on its high proliferative activity in citrus juice and anti-inflammatory interleukin-10-inducing activity. Dietary admi...

  10. Import Demand for Disaggregated Fruit Juice in Japan%日本果汁市场的进口需求分析

    贺蕾; 霍学喜

    2011-01-01

    Using monthly Japanese fruit juice import data from January, 2001 to January, 2011, this paper analyzes the import patterns of Japan' s nine fruit juices by implementing and testing a general differential demand system that nests four alternative import demand specifications. When tested against the gener- al system, the analysis rejects all specifications except CBS. Based on CBS mod- el, this paper analyses the expenditure elasticity and price elasticity. The results show that all the expenditure elasticity are positive expect coconut milk, the own-price elasticity of grapefruit juice, mango juice, grape juice and coconut milk has significant influence, the own-price elasticity of apple juice doesn' t have significant influence, the relationship between apple juice and other citrus juice is competitive.%运用2001年1月一2011年1月间、共121组日本各类果汁进口月度数据,比较分析一般化需求系统模型(Generaldemandsystem)与其嵌套的四种需求系统模型(Rotterdam、CBS、AIDS、NBR),通过分析和检验得出CBS模型更符合研究的数据资料。基于CBS模型对日本果汁进口需求的研究结果显示:除椰子汁外,所有果汁的支出弹性显著为正,且橙汁和果蔬汁的支出弹性为富有弹性;柚子汁、芒果汁、葡萄汁和椰子汁的自价格弹性影响显著,苹果汁自价格影响不显著;其他柑橘属类果汁对苹果汁有替代影响。

  11. 3-Amino-4-hydroxybenzoic acid production from sweet sorghum juice by recombinant Corynebacterium glutamicum.

    Kawaguchi, Hideo; Sasaki, Kengo; Uematsu, Kouji; Tsuge, Yota; Teramura, Hiroshi; Okai, Naoko; Nakamura-Tsuruta, Sachiko; Katsuyama, Yohei; Sugai, Yoshinori; Ohnishi, Yasuo; Hirano, Ko; Sazuka, Takashi; Ogino, Chiaki; Kondo, Akihiko

    2015-12-01

    The production of the bioplastic precursor 3-amino-4-hydroxybenzoic acid (3,4-AHBA) from sweet sorghum juice, which contains amino acids and the fermentable sugars sucrose, glucose and fructose, was assessed to address the limitations of producing bio-based chemicals from renewable feedstocks. Recombinant Corynebacterium glutamicum strain KT01 expressing griH and griI derived from Streptomyces griseus produced 3,4-AHBA from the sweet sorghum juice of cultivar SIL-05 at a final concentration (1.0 g l(-1)) that was 5-fold higher than that from pure sucrose. Fractionation of sweet sorghum juice by nanofiltration (NF) membrane separation (molecular weight cut-off 150) revealed that the NF-concentrated fraction, which contained the highest concentrations of amino acids, increased 3,4-AHBA production, whereas the NF-filtrated fraction inhibited 3,4-AHBA biosynthesis. Amino acid supplementation experiments revealed that leucine specifically enhanced 3,4-AHBA production by strain KT01. Taken together, these results suggest that sweet sorghum juice is a potentially suitable feedstock for 3,4-AHBA production by recombinant C. glutamicum. PMID:26409852

  12. Kojic acid production from cocoa juice by Aspergillus flavus entrapped in calcium alginate.

    el-Sharkawy, S H

    1995-06-01

    Sixteen microorganisms of Aspergillus strains were screened for production of kojic acid using cocoa juice as carbon source. Only Aspergillus flavus ATCC 9179 was found to produce the acid in low yield (22 mg/ml). Calcium alginate immobilization of the cells was used under optimum conditions to maximize the yield of kojic acid (60 mg/ml). Cultures were incubated in the medium with 50% of cocoa juice added in pulses of 8 ml each every 96 hours, and 4% methanol, pH 3.5, 150 rpm, 26 degrees C for three weeks. The incubations were monitored by thin layer and high pressure liquid chromatography. Kojic acid was extracted from the culture broth by organic solvent, concentrated and crystallized. The chemical identity of kojic acid was determined by HPLC, MS, 1H- and 13C-NMR spectroscopy. PMID:7546538

  13. Diet quality is positively associated with 100% fruit juice consumption in children and adults in the United States: NHANES 2003-2006

    One hundred percent fruit juice (100% FJ) has been viewed by some as a sweetened beverage with concerns about its effect on weight. Little regard has been given to the contribution of 100% FJ to diet quality. In this study data from the 2003-2006 National Health and Nutrition Examination Survey were...

  14. Speciation of AsIII and AsV in fruit juices by dispersive liquid–liquid microextraction and hydride generation-atomic fluorescence spectrometry

    A new procedure was developed to speciate and quantify As(III) and As(V) in fruit juices. At pH 3.0, As(III) and ammonium pyrrolidine dithiocarbamate (APDC) formed a complex, which was extracted into carbon tetrachloride by dispersive liquid–liquid microextraction (DLLME) and subsequently quantified...

  15. Determination of saccharides in fruit juices by capillary electrophoresis and matrix-assisted laser desorption ionization time-of-flight mass spectrometry

    Žídková, Jitka; Chmelík, Josef

    2001-01-01

    Roč. 36, č. 4 (2001), s. 417-421. ISSN 1076-5174 R&D Projects: GA MZe EP9410 Institutional research plan: CEZ:AV0Z4031919 Keywords : fruit juices * adulteration * matrix-assisted laser deasorption Subject RIV: CB - Analytical Chemistry, Separation Impact factor: 2.685, year: 2001

  16. Fruit juice consumption is associated with improved nutrient adequacy in children and adolescents: The National Health and Nutrition Examination Survey (NHANES) 2003-2006

    The goal of the study was to examine the contribution of 100% fruit juice consumption to dietary adequacy of shortfall nutrients by children and adolescents. This was a cross-sectional study and used data from the 2003–2006 National Health and Nutrition Examination Survey (NHANES). Participants were...

  17. Consumption of 100% fruit juice is associated with better nutrient intake and diet quality but not with weight status in children: NHANES 2007-2010

    This study examined the impact of various levels of 100% fruit juice (FJ) consumption on intake of nutrients, diet quality, and weight in children using the more recent national data. We conducted a cross-sectional study examining the data from children 2-18 years of age (n=6,090). Intake of nutrien...

  18. MEMPELAJARI KARAKTERISTIK SARI BUAH DARI MENGKUDU (Morinda citrifolia Linn.) YANG DIHASILKAN MELALUI FERMENTASI [Characteristic of Noni (Morinda citrifolia Linn) Fruit Juice Produced by Fermentation

    Ivonne P Kusuma3); Adolf Parhusip2); Hardoko

    2003-01-01

    Fermentation is one of the methods to get noni juice. In this research, noni is fermented in hanged system and submerged system for 1, 2, 3, and 4 weeks. The result showed the longer fermentation increased pH, alcohol content, turbidity, viscosity, microbial content, and decrease ascorbic acid and acid content, soluble solid content, color and flavor acceptance. Differennt system fermentation affected percent yield, soluble solid content, turbidity of juice, panels opinion to color significan...

  19. Effect of fruit juice intake on urinary quercetin excretion and biomarkers of antioxidative status

    Young, J. F.; Nielsen, S. E.; Haraldsdottir, J.; Daneshvar, B.; Lauridsen, S. T.; Knuthsen, Pia; Crozier, A.; Sandstrom, B.; Dragsted, L. O.

    1999-01-01

    Background: Epidemiologic studies suggest that foods rich in flavonoids might reduce the risk of cardiovascular disease. Objective: Our objective was to investigate the effect of intake of flavonoid-containing black currant and apple juice on urinary excretion of quercetin and on markers of oxida...

  20. Identification of grape juice aroma volatiles and attractiveness to the Mexican fruit fly (Diptera: Tephritidae)

    Volatiles from a Concord grape juice produced in Mexico were identified, tested for attractiveness and mixed into an attractant blend. Volatiles were sampled using solid phase microextraction (SPME). Chemicals were analyzed by gas chromatography and identified by mass spectrometry (GC-MS). Identi...

  1. Food safety issues of high pressure processed fruit/vegetable juices

    Houška, M.; Strohalm, J.; Totušek, J.; Tříska, Jan; Vrchotová, Naděžda; Gabrovská, D.; Otová, B.; Gresová, P.

    2007-01-01

    Roč. 27, č. 1 (2007), s. 157-162. ISSN 0895-7959 R&D Projects: GA MZe QF3287 Institutional research plan: CEZ:AV0Z60870520 Keywords : Vegetable juices * High pressure processing * Food safety * Anti-mutagenic activity Subject RIV: GM - Food Processing Impact factor: 0.840, year: 2007

  2. Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice.

    Roidoung, Sunisa; Dolan, Kirk D; Siddiq, Muhammad

    2016-11-01

    The objective of this study was to evaluate different antioxidants for anthocyanin (ACY) retention in vitamin C fortified cranberry juice and assess its quality. Cranberry juice was fortified with 40-80mg/100mL vitamin C and added hesperidin, catechin, and gallic acid at different concentrations. Juice was pasteurized at 85°C for 1min and stored at 23°C for 16days. ACYs, vitamin C, color intensity, and browning index (BI) were evaluated at 2-day intervals. Gallic acid was found to be the most effective antioxidant against ACYs degradation and significantly (pjuice was significantly lower (0.80 vs 1.00) than the control juice. The outcome of this research provided a potential solution of using gallic acid to preserve a health-beneficial component (ACYs), and endogenous red color in cranberry juice. PMID:27211666

  3. Suco de maracujá orgânico processado por microfiltração Organic passion fruit juice processed by microfiltration

    Thadia Turon Silva

    2005-04-01

    Full Text Available O objetivo deste trabalho foi avaliar a utilização da microfiltração para obtenção de suco de maracujá orgânico clarificado e sua aceitabilidade sensorial. O maracujá foi cultivado sob sistema orgânico, em pomares localizados no Estado do Rio de Janeiro. O suco foi submetido a um tratamento enzimático antes da microfiltração, realizada em membranas tubulares com tamanho de poro médio de 0,3 mm e área de filtração de 0,05 m², com o fim de diminuir a viscosidade do suco e, conseqüentemente, melhorar a eficiência do processo. O processo promoveu a completa remoção dos sólidos em suspensão no suco permeado, o que resultou em um suco límpido e clarificado. O refresco de maracujá, obtido a partir do suco de maracujá orgânico microfiltrado, obteve boa aceitabilidade sensorial, tendo sido aprovado por 75% dos consumidores. Foi possível conservar o suco armazenado em embalagens de plástico durante 28 dias, sob refrigeração a 7ºC. Este estudo confirma a eficiência da microfiltração como método alternativo de conservação de suco de maracujá e evidencia a importância dessa técnica no processamento de sucos orgânicos.The objective of this work was to evaluate the use of microfiltration to obtain clarified organic passion fruit juice and analyse its sensory acceptability. Passion fruit was cultivated under organic system in Rio de Janeiro State. The juice was submitted to an enzymatic treatment before microfiltration, in order to decrease its viscosity and pulp content, and to improve permeate flux. Microfiltration had been accomplished with a tubular 0.3 µm pore size membrane with 0.05 m² of filtration area. The process promoted complete removal of the suspended pulp in permeated juice, which resulted in a limpid and clarified juice. Concerning the sensorial analysis, passion fruit refreshment obtained from clarified juice was approved by 75% of the consumers. The microfiltered passion fruit juice was conserved in

  4. High-performance liquid chromatography multiresidue method for the determination of N-methyl carbamates in fruit and vegetable juices.

    Sánchez-Brunete, Consuelo; Albero, Beatriz; Tadeo, José Luis

    2004-11-01

    A rapid multiresidue method has been developed for the analysis of N-methylcarbamate insecticides (oxamyl, methomyl, propoxur, carbofuran, carbaryl, and methiocarb) in fruit and vegetable juices. The method is based on the adsorption of the N-methyl carbamates in Florisil and the subsequent extraction of pesticides using a low volume of acetone. Residue levels in juice were determined by reversed-phase high-performance liquid chromatography with fluorescence detection after postcolumn derivatization. The separation of carbamates is performed on a C8 column with water-methanol as mobile phase. Recovery studies were performed at 500-, 100-, and 10-ng/ml fortification levels, and average recoveries obtained for carbamates ranged from 79 to 109%, with relative standard deviations between 1.4 and 9.9%. The method was found to be linear over the range assayed from 10 to 1,000 ng/ml, and the detection limits for carbamates varied from 0.8 to 1.9 ng/ml. PMID:15553643

  5. Immunochemical and PCR analysis of Staphylococcus aureus Enterotoxin B (SEB in milk and fruit juices collected in Lahore, Pakistan

    Dar Nadia

    2013-01-01

    Full Text Available Enterotoxins secreted by S. aureus are known as a food-poisoning agent that is associated with various gastro-intestinal pathological conditions. In this study, a one-step immunodetection method was devised for routine checking of SEB in milk and fruit juices available locally. Antibodies against recombinant SEB were raised, purified, and cross reactivity was checked against clinically important bacteria (Shigella flexneri, Streptococci, Salmonella typhi, Klebsiella and Bacillus subtilis. Purified anti-SEB antibodies were conjugated with gold nanoparticles (Ab-GNPs for direct detection of SEB in samples. SEB (33%, 4.76% and 15% was found in non-sterilized milk (118, sterilized milk (42 and juices (60, respectively. Coagulase, MSA tests and PCR amplification of 725 bp of the SEB gene confirmed the presence of S. aureus in the collected samples positive for SEB. Immunoassay is easy, reliable and less time consuming and will be helpful to detect the SEB in food samples at local level.

  6. Downstream processing of pectinase produced by Aspergillus niger in solid state cultivation and its application to fruit juices clarification

    Patrícia Poletto

    2015-06-01

    Full Text Available In this work, a protocol for the formulation of an enzyme concentrated product to be applied in fruit juice treatment is described. Downstream processing conditions for the recovery and concentration of pectinases produced by the new strain Aspergillus niger LB-02-SF in solid state cultivation were assessed. The solid-liquid ratio in the extraction step of pectinases recovery from the cultivated media was evaluated and the highest activity was obtained with a solid-liquid ratio of 1:10. The crude extract was concentrated by ultrafiltration and the total pectinase (TP activity was 73.6-fold concentrated in relation to the crude extract, and a final TP titer of 663 U mL–1 was obtained with 73.7% of recovery yield. KCl and different glycerol concentrations were added to the concentrated extract and the stability of pectinases during the storage at 5°C for 59 weeks was tested. The formulation with 50% w/w glycerol was applied to the treatment of apple and grape juices and the results of these tests were statistically comparable to those obtained with two high-quality commercial preparations.

  7. Qualidade do suco de maracujá-amarelo em diferentes épocas de colheita Quality of the juice of yellow passion fruit in different harvest seasons

    Thais Vianna-Silva

    2008-09-01

    Full Text Available A produção de maracujá-amarelo é sazonal e ocorre nas safras de inverno e de verão. O objetivo do trabalho foi avaliar a influência de duas diferentes épocas de colheita sobre a qualidade do suco dos frutos de maracujá-amarelo, em sete estádios de maturação. Os experimentos foram constituídos de 2 épocas de colheita (EP 1 e EP 2 e 7 estádios de maturação, com 10 repetições. Os resultados foram avaliados pelo teste de Tukey a 5% de probabilidade. Na EP 1, marcada por temperaturas mais amenas e menor precipitação total, os frutos apresentaram maior acidez titulável (AT, maior conteúdo de Sólidos Solúveis Totais (SST, maior conteúdo de MS e razão SST/AT, e menor pH até o estádio de amadurecimento com 65% de cor amarela, quando comparados com a EP 2. A partir deste estádio não foi encontrada diferença significativa no conteúdo de SST entre as épocas de colheita, porém o suco dos frutos totalmente maduros apresentou menores conteúdos de matéria seca e da razão SST/AT na EP 1, além de uma acidez mais elevada. Concluiu-se que os maracujás-amarelos podem ser colhidos com 65% de cor amarela da casca na época EP 1, pois não apresentam alterações químicas posteriores, mas na época EP 2 os frutos apresentaram um incremento da razão SST/AT até o estádio maduro.Yellow passion fruit presents seasonal production and occurs in the winter and summer harvest seasons. The aim of this work was to evaluate the influence of two different harvest seasons on the quality of yellow passion fruit (Passiflora edulis f. flavicarpa Degener juice, in seven maturation stages. The experiments were constituted of two harvest seasons (EP 1 and EP 2 and seven maturation stages, with 10 repetitions. The results were evaluated through the Tukey test at a 5% probability level. In EP 1, characterized by lower temperatures and lower total precipitation, the fruits presented higher Total Titratable Acidity (TTA, total soluble solids content

  8. Microbes Associated with Freshly Prepared Juices of Citrus and Carrots

    Kamal Rai Aneja

    2014-01-01

    Full Text Available Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot by serial dilution agar plate technique. A total of 30 juice samples were examined for their microbiological quality. Twenty-five microbial species including 9 bacterial isolates, 5 yeast isolates, and 11 mould isolates were isolated from juices. Yeasts and moulds were the main cause of spoilage of juices. Aspergillus flavus and Rhodotorula mucilaginosa were observed in the maximum number of juice samples. Among bacteria Bacillus cereus and Serratia were dominant. Escherichia coli and Staphylococcus aureus were detected in few samples. Candida sp., Curvularia, Colletotrichum, and Acetobacter were observed only in citrus juice samples. Alternaria, Aspergillus terreus, A. niger, Cladosporium, and Fusarium were also observed in tested juice samples. Some of the microorganisms detected in these juice samples can cause disease in human beings, so there is need for some guidelines that can improve the quality of fruit juices.

  9. Price versus Non-price Incentives for Participation in Quality Labeling: The Case of the German Fruit Juice Industry

    Simon Bleich

    2013-03-01

    Full Text Available Quality assurance and labeling play an important and increasing role in firms’ marketing strategies. In almost all cases, a price incentive has been stressed as the major incentive for firms to participate in such schemes. We argue here that important non-price incentives for participation in quality labeling may exist, too. In German retailing, it can be observed that discount retailers are listing more and more foods with quality labels. Processors may then participate in voluntary quality labeling in order to enter the large and growing market of discount retailers. The price-premium versus the market-entry hypothesis are analyzed theo-retically. We investigate then in an empirical hedonic pricing model for the German fruit juice market and for participation in the quality label of the Deutsche Landwirtschafts-Gesellschaft (DLG which of the two hypotheses is consistent with the data. There is strong support for the market-entry hypothesis

  10. A piezoelectric immunosensor for the determination of pesticide residues and metabolites in fruit juices.

    March, C; Manclús, J J; Jiménez, Y; Arnau, A; Montoya, A

    2009-05-15

    A quartz crystal microbalance (QCM) immunosensor was developed for the determination of the insecticide carbaryl and 3,5,6-trichloro-2-pyridinol (TCP), the main metabolite of the insecticide chlorpyrifos and of the herbicide triclopyr. The detection was based on a competitive conjugate-immobilized immunoassay format using monoclonal antibodies (MAbs). Hapten conjugates were covalently immobilized, via thioctic acid self-assembled monolayer (SAM), onto the gold electrode sensitive surface of the quartz crystal. This covalent immobilization allowed the reusability of the modified electrode surface for at least one hundred and fifty assays without significant loss of sensitivity. The piezoimmunosensor showed detection limits (analyte concentrations producing 10% inhibition of the maximum signal) of 11 and 7 microg l(-1) for carbaryl and TCP, respectively. The sensitivity attained (I(50) value) was around 30 microg l(-1) for both compounds. Linear working ranges were 15-53 microg l(-1) for carbaryl and 13-83 microg l(-1) for TCP. Each complete assay cycle took 20 min. The good sensitivity, specificity, and reusability achieved, together with the short response time, allowed the application of this immunosensor to the determination of carbaryl and TCP in fruits and vegetables at European regulatory levels, with high precision and accuracy. PMID:19269436

  11. Hybrid Model Based on Genetic Algorithms and SVM Applied to Variable Selection within Fruit Juice Classification

    Fernandez-Lozano, C.; Canto, C.; Gestal, M.; Andrade-Garda, J. M.; Rabuñal, J. R.; Dorado, J.; Pazos, A.

    2013-01-01

    Given the background of the use of Neural Networks in problems of apple juice classification, this paper aim at implementing a newly developed method in the field of machine learning: the Support Vector Machines (SVM). Therefore, a hybrid model that combines genetic algorithms and support vector machines is suggested in such a way that, when using SVM as a fitness function of the Genetic Algorithm (GA), the most representative variables for a specific classification problem can be selected. PMID:24453933

  12. Hybrid Model Based on Genetic Algorithms and SVM Applied to Variable Selection within Fruit Juice Classification

    C. Fernandez-Lozano

    2013-01-01

    Full Text Available Given the background of the use of Neural Networks in problems of apple juice classification, this paper aim at implementing a newly developed method in the field of machine learning: the Support Vector Machines (SVM. Therefore, a hybrid model that combines genetic algorithms and support vector machines is suggested in such a way that, when using SVM as a fitness function of the Genetic Algorithm (GA, the most representative variables for a specific classification problem can be selected.

  13. Hybrid Model Based on Genetic Algorithms and SVM Applied to Variable Selection within Fruit Juice Classification

    C. Fernandez-Lozano; Canto, C.; Gestal, M.; Andrade-Garda, J. M.; Rabuñal, J. R.; Dorado, J.; Pazos, A.

    2013-01-01

    Given the background of the use of Neural Networks in problems of apple juice classification, this paper aim at implementing a newly developed method in the field of machine learning: the Support Vector Machines (SVM). Therefore, a hybrid model that combines genetic algorithms and support vector machines is suggested in such a way that, when using SVM as a fitness function of the Genetic Algorithm (GA), the most representative variables for a specific classification problem can be selected.

  14. Antimicrobial Activity of Some Essential Oils Against Microorganisms Deteriorating Fruit Juices

    Helal, G. A.; Sarhan, M. M.; Abu Shahla, A. N. K.; Abou El-Khair, E. K.

    2006-01-01

    Seventeen microbial species including 10 fungal taxa, two yeasts and five bacteria, were isolated from freshly prepared orange, guava and banana juices kept in open bottles at room temperature for 7 days. Eight different essential oils, from local herbs, were tested for their antimicrobial activity against these test organisms. The essential oils of Cymbopogon citratus, Ocimum basilicum and Origanum majorana were found to be highly effective against these microorganisms. Aspergillus niger, A....

  15. 27 CFR 24.182 - Use of acid to correct natural deficiencies.

    2010-04-01

    ... citric acid may be added to citrus fruit, juice or wine, only malic acid may be added to apples, apple... (including berries) may be added within the limitations of § 24.246 to juice or wine in order to correct natural deficiencies; however, no acid may be added to juice or wine which is ameliorated to...

  16. Effect of VB-Na on Antioxidation Performance of Passion fruit Juice%VB-Na对百香果汁抗氧化性的影响

    连志超; 何仁; 周晶晶; 苏佳美

    2012-01-01

    Adding VB-Na to passion fruit juice, the effect of temperature, air and A1C13 on oxydative browning of passion fruit juice were examined. The experimental results showed that: the absorbance of the juice with VB- Na was 34.90% which lower than that of the original juice at 100℃for 5 h; Air oxidated at 90℃ for 5 h, the absorbance of the juice with VB-Na was 39.78% which lower than that of the original juice; adding 6 mL 0.1 mol/L A1C13, the absorbance of the juice with VB-Na was 25.13% which lower than that of the original juice at room temperature for 5 h. The hydroxyl radical clearance of the juice with VB-Na was 50.66%, which was 1.63 times of the original juice.%在百香果汁中添加新型抗氧化剂VB-NaN后,考查了温度、空气和A1C1,对百香果汁氧化褐变的影响。试验结果表明:100℃加热5h,添加VB-Na的百香果汁OD值较空白样OD值小34.90%;90oC空气氧4JC5h,添加VB-Na的百香果汁OD值较空白样OD值小39.78%;在室温下,6mL0.1mol/LA1Ch氧化5h,添加VB-Na的百香果汁OD值较空白样OD值小25.13%。添加VB-Na后,百香果汁的羟基自由基清除率是50.66%,是空白样清除率的1.63倍。

  17. Quality Of Cloudy Plum Juice Produced From Fresh Fruit Of Prunus Domestica L. – The Effect Of Cultivar And Enzyme Treatment

    Zbrzeźniak Monika

    2015-12-01

    Full Text Available The quality of cloudy juices produced from two plum cultivars varied in chemical characteristics and native polyphenol oxidase (PPO activity, and was studied in relation to specific pectinolytic activity of enzyme preparations used for fresh fruit maceration before pressing. Process effectiveness expressed as juice yield, turbidity and the rate of transfer of anthocyanins and polyphenols were determined for five different enzyme preparations, whose activity was also analysed. Juice yields obtained after 1 hour mash maceration (50 ºC, 100 g·t−1 were between 86.6 and 95.4%. The anthocyanins content of the obtained juices strongly depended on the cultivar and ranged from 26 to 50 mg·L−1 for ‘Promis’, and from 269 to 289 mg·L−1 for ‘Čačanska Najbolja’, which could be related to the differences in the measured PPO activity (175.4 and 79.8 nkat·g−1, respectively. The type of enzyme preparation strongly affected the degradation rate of anthocyanins during juice processing. Peonidin-3-rutinoside proved to be the most stable during plum juice production in contrast to cyanidin-3-glucoside. Irrespectively of the cultivar, the juice prepared with the mixture of Rohapect PTE + Rohament PL (2 : 1 showed the highest turbidity among the investigated combinations. The results suggest that for the production of cloudy plum juice use of a preparation with low pectin methyl esterase and polygalacturonase activities and high pectin lyase activity could be recommended.

  18. Pasteurization of fruit juices by means of a pulsed high pressure process.

    Donsì, Giorgio; Ferrari, Giovanna; Maresca, Paola

    2010-04-01

    The use of pulsed high hydrostatic pressure was investigated as a possible approach to stabilize foodstuffs. The objective of this article was to investigate the effect of the main processing variables (pressure [150 to 300 MPa], temperature levels [25 to 50 degrees C], and pulse number [1 to 10]) on the sanitation of nonpasteurized clear Annurca apple juice as well as freshly-squeezed clear orange juice. The aim of the article was the optimization of the process parameters in step-wise pressure treatment (pressure holding time of each pulse: 60 s, compression rate: 10.5 MPa/s, decompression time: 2 to 5s). The shelf life of the samples, processed at optimized conditions, was evaluated in terms of microbiological stability and quality retention. According to our experimental results, the efficiency of pulsed high pressure processes depends on the combination of pulse holding time and number of pulses. The pulsed high pressure cycles have no additive or synergetic effect on microbial count. The efficacy of the single pulses decreases with the increase of the pulse number and pressure level. Therefore the first pulse cycle is more effective than the following ones. By coupling moderate heating to high pressure, the lethality of the process increases but thermal degradation of the products can be detected. The optimization of the process condition thus results in a compromise between the reduction of the pressure value, due to the synergetic temperature action, and the achievement of quality of the final production. The juices processed under optimal processing conditions show a minimum shelf life of 21 d at a storage temperature of 4 degrees C. PMID:20492291

  19. Studies on the sugar and organic acid in fruits of Citrus unshiu Marc. By sup(14)C tracer method

    The effects of spraying Cl- and SOsub(4)sup(2-) solutions on sugar, organic acid and amino acid levels in citrus(C. unshiu Marc.) fruit juice were examined using the sup(14)C tracer method. Each sup(14)C-labelled compound under investigation was measured during the three weeks after 14CO2 assimilation. The total carbon compound, which was measured as the specfic activity(cpm/ml) of sup(14)C, was transported more into the fruit juice within one week after sup(14)COsub(2) assimilation with the SOsub(4)sup(2-) treatment than with the Clsup(-) treatment. The sup(14)C-specific activity changes of the sugar fraction were very similar in both Clsup(-) and SOsub(4)sup(2-) treatments although the organic acid fraction was reduced more by SOsub(4)sup(2-). The specific activity ratio of the sugar fraction to organic acid was increased rapidly when treated with Clsup(-). This indicates that SOsub(4)sup(2-) plays a role in raising the ratio of sugar to organic acid. It was found that the sup(14)C-specific activity in the amino acid fraction was higher when Clsup(-) was applied. (Author)

  20. Regulation of ascorbic acid metabolism by blue LED light irradiation in citrus juice sacs.

    Zhang, Lancui; Ma, Gang; Yamawaki, Kazuki; Ikoma, Yoshinori; Matsumoto, Hikaru; Yoshioka, Terutaka; Ohta, Satoshi; Kato, Masaya

    2015-04-01

    In the present study, the effects of red and blue LED lights on the accumulation of ascorbic acid (AsA) were investigated in the juice sacs of three citrus varieties, Satsuma mandarin, Valencia orange, and Lisbon lemon. The results showed that the blue LED light treatment effectively increased the AsA content in the juice sacs of the three citrus varieties, whereas the red LED light treatment did not. By increasing the blue LED light intensity, the juice sacs of the three citrus varieties accumulated more AsA. Moreover, continuous irradiation with blue LED light was more effective than pulsed irradiation for increasing the AsA content in the juice sacs of the three citrus varieties. Gene expression results showed that the modulation of AsA accumulation by blue LED light was highly regulated at the transcription level. The up-regulation of AsA biosynthetic genes (CitVTC1, CitVTC2, CitVTC4, and CitGLDH), AsA regeneration genes (CitMDAR1, CitMDAR2, and CitDHAR) and two GSH-producing genes (CitGR and CitchGR) contributed to these increases in the AsA content in the three citrus varieties. PMID:25711821

  1. Flavonoids and phenolic acids from cranberry juice are bioavailable and bioactive in healthy older adults.

    McKay, Diane L; Chen, C-Y Oliver; Zampariello, Carly A; Blumberg, Jeffrey B

    2015-02-01

    Cranberries (Vaccinium macrocarpon) are a rich source of phenolic phytochemicals, which likely contribute to their putative health benefits. A single-dose pharmacokinetic trial was conducted in 10 healthy adults ⩾50y to evaluate the acute (24-h) absorption and excretion of flavonoids, phenolic acids and proanthocyanidins (PACs) from a low-calorie cranberry juice cocktail (54% juice). Inter-individual variability was observed in the Cmax and Tmax of many of these compounds in both plasma and urine. The sum total concentration of phenolics detected in plasma reached a peak of 34.2μg/ml between 8 and 10h, while in urine this peak was 269.8μg/mg creatinine, and appeared 2-4h earlier. The presence of PAC-A2 dimers in human urine has not previously been reported. After cranberry juice consumption, plasma total antioxidant capacity assessed using ORAC and TAP assays correlated with individual metabolites. Our results show phenolic compounds in cranberry juice are bioavailable and exert antioxidant actions in healthy older adults. PMID:25172705

  2. Fluoride content in bottled drinking waters, carbonated soft drinks and fruit juices in Davangere city, India

    Thippeswamy H; Kumar Nanditha; Anand S; Prashant G; Chandu G

    2010-01-01

    Background: The regular ingestion of fluoride lowers the prevalence of dental caries. The total daily intake of fluoride for optimal dental health should be 0.05-0.07 mg fluoride/kg body weight and to avoid the risk of dental fluorosis, the daily intake should not exceed a daily level of 0.10 mg fluoride/kg body weight. The main source of fluoride is from drinking water and other beverages. As in other countries, consumption of bottled water, juices and carbonated beverages has increased in o...

  3. Study on the fruit characteristics suitable for juice processing of pear cultivars belonging to Pyrus pyrifolia%砂梨制汁特性及适应性评价

    袁江; 张绍铃; 吴俊; 曹玉芬; 伍涛; 田路明; 姚改芳

    2009-01-01

    以56个品种资源为研究试材,综合评价制汁特性并探讨砂梨制汁适应性的评价标准.以期为梨汁加工提供技术支持和理论依据.结果表明,56个砂梨品种单果质量为61.2-552.4g,出汁率为21.1%~68.1%,可溶性固形物为7.8%~16.9%.可溶性糖为4.9%~14.4%.可滴定酸为0.04%~0.78%,糖酸比为13.03~163.50,总多酚为0.096~0.257mg·g~(-1),褐变度为0.029~0.625.根据制汁相关性状的分布特点,初步提出砂梨制汁的特级标准为单果质量≥400 g,出汁率≥60%,可溶性同形物≥12.5%,可溶性糖≥10%,可滴定酸≥0.25%,糖酸比90~120,总多酚0.2~0.25mg·g~(-1),褐变度≤0.05.从制汁特性的综合评价来看,所检测的多数砂梨品种适宜制汁,其中早生喜水、秋荣、金水、丰水、黄花、今村秋、木瓜制汁性能极佳.%In order to evaluate the juicing characteristics of different pear cuhivars belonging to Pyrus pyrifolia (Burro.) Nakai and provide technological and theoretical support for fruit processing, 56 cultivars were evaluated.Results showed that the fruit weight of these cultivars ranged from 61.2 g to 552.4 g,the juice yield ranged from 21.1% to 68.1% ,the soluble solids content (SSC) ranged from 7.8% to 16.9% ,the soluble sugar content ranged from 4.9% to 14.4%, the titrable acidity ranged from 0.04% to 0.78%, the ratio of soluble sugar content to titrable acidity ranged from 13.03 to 163.50,the total phenols content ranged from 0.096 mg·g~(-1)to 0.257 mg·g~(-1),and the browning degree ranged from 0.029 to 0.625. According to distributive patterns of juicing characteristics ,we would suggested that the superfine .target for juice-processing should have the fruit mass ≥ 400 g, the juice yield≥ 60%, the soluble solids content (SSC)≥ 12.5%, the soluble sugar content ≥ 10%,the titrable acidity varied from 0.15% to 0.2% ,the ratio of soluble sugar content to titrable acidity varied from 90 to 120 ,the total phenols content varied

  4. Action of the juice from the fruit of Morinda citrifolia L. on cells of the plant test system

    Gleuvânia Marques

    2014-03-01

    Full Text Available In this study, we evaluated the action of noni juice on the meristematic cells of Allium cepa roots, at two concentrations, 0.18 and 0.36 mg/mL, with the exposure times of 24 and 48 h. For each concentration, we used a group of 5 onion bulbs, which were first embedded in distilled water and, then, transferred to their respective concentrations. The radicles were collected and fixed in acetic acid (3:1 for 24 hours. The root tips were collected and fixed in acetic acid (3:1 for 24 h. The slides were prepared through the crushing technique, and stained with 2% acetic orcein. Cells were analyzed throughout the cell cycle, totaling 5,000 for each control and exposure time. The mitotic indices calculated underwent chi-square (p < 0.5 statistical analysis. We found out that both concentrations, including the lowest, regarded as ideal for consumption, significantly increased the mitotic index of meristematic cells of onion roots. Therefore, under the analyzed conditions, both tested concentrations of noni juice have promoted change in the cell division of this plant test system.

  5. Development of schisandra fruit juice powder%五味子果汁粉的研制

    毛迪锐; 高晓旭; 陈建光; 魏滢; 曲超

    2012-01-01

    以五味子干品为原料,通过正交试验确定五味子果肉的酶解条件和浓缩果汁的最佳配方.结果表明:五味子果肉的最佳酶解条件:果胶酶的添加量为0.6%,pH值为3.5,在50℃下酶解5 h;浓缩果汁的配方:白砂糖90%、甜蜜素0.5%、麦芽糊精12.5%、β环糊精4%.%Dry schisandra chinensis used as main materials, through tests arranged with orthogonal methods, the hydrolysis conditions of schisandra chinensis pulp and the best formula of the juice concentrate were determined. The results show: the hydrolysis conditions were: the addition level of pectinase 0. 6%, pH 3. 5, enzymatic hydrolysis 5 h at 50 ℃ ; the formula of concentrated juice wcre: sugar 90%. sodium cyclamate 0. 5%, maltodextrin 12. 5%, β-cyclodex-trins 4%.

  6. Safety evaluation of an acai-fortified fruit and berry functional juice beverage (MonaVie Active®)

    The safety of an acai (Euterpe oleracea Mart.) pulp enriched fruit and berry juice, MonaVie Active®, fortified with the functional ingredient, glucosamine, was studied. The beverage was found not to be mutagenic, clastogenic, cytotoxic, or genotoxic, as determined by the bacterial reverse mutation assay, chromosomal aberration assay, mouse micronucleus assay, and mammalian cell gene mutation (L5178Y) assay. The single dose LD50 based on a 14-day acute oral toxicity study is greater than 20,000 mg/kg bw, the highest dose tested. In a repeat dose 90-day oral subchronic toxicity study by gavage, 220 animals were randomly assigned to a control group, an untreated group, or one of three experimental groups (10, 20 and 40 g/kg bw). No treatment-related significant changes in body weight, food and water consumption, ophthalmology, organ weights, urinanalysis, hematological and clinical chemistry, or gross pathology, were observed in surviving animals compared to the control groups. Three animals died midway through the observation period (male, 20 g/kg bw/day; male 40 g/kg bw/day; and, female, 10 g/kg bw/day). These animals died without preceding clinical symptoms, histopathological lesions, or evidence of injury to tissue or organs except for signs of suffocation/aspiration congestion, which was concluded to be due to problems with the gavage administration of the fluid test article, and not due to the test article itself. The NOEAL was determined to be 40 g/kg bw/day for male and female rats, which was the highest dose tested. Phylloquinone (vitamin K1) content averaged 21.7 μg/100 g, comparable to amounts found in iceberg lettuce. In conclusion, the results provide additional experimental evidence that MonaVie Active® juice is non-toxic.

  7. A comprehensive evaluation of three microfluidic chemiluminescence methods for the determination of the total phenolic contents in fruit juices.

    Al Haddabi, Buthaina; Al Lawati, Haider A J; Suliman, FakhrEldin O

    2017-01-01

    Three recently reported microfluidic chemiluminescence (MF-CL) methods (based on reactions with acidic permanganate enhanced by formaldehyde (KMnO4-COH), acidic cerium (IV) and rhodamine B (Ce-RB), and acidic cerium (IV) and rhodamine 6G (Ce-R6G) enhanced by SDS) for the determination of the total phenolic content (TPC) in juices were critically evaluated in terms of their selectivity. The evaluation was carried out using 86 analytes, including 22 phenolic compounds (phenolic acids and polyphenols), 6 known non-phenolic antioxidants, 9 amino acids and a number of proteins, carbohydrates, nucleotide bases, inorganic salts and other compounds. Each method was sensitive toward phenolic compounds (PCs). However, the KMnO4-COH CL system showed a higher sensitivity toward phenolic acids and also responded to non-phenolic antioxidants. The other two systems showed higher sensitivity toward polyphenolic compounds than to phenolic acids and did not responded to all other compounds including non-phenolic antioxidants. PMID:27507524

  8. 微波消解-等离子体发射光谱法测定果汁及其饮料中的钾和磷%Determination of potassium and phosphate in fruit juice and fruit juice drinks by inductively coupled plasma atomic emission spectrometry (ICP-OES)

    孙丽萍

    2011-01-01

    采用微波消解——等离子体发射光谱法测定果汁及其饮料中的钾和磷,两种元素标准曲线线性关系良好,相关系数均在0.999以上,加标回收率在96%-108%之间,RSD值均低于5%。该方法适用于果汁及其饮料中钾和磷的测定。%Potassium and phosphate are simultaneously determined in fruit juice and fruit juice drinks by Microwave Digestion Method and ICP-OES. Standard curve linear relationship of two elements was very good. Correlation coefficients were above 0.999,and the recovery rate was from 96% to 108%. RSD values were less than 5% ,So the method is suitable to determine potassium and phosphorus in fruit juices and fruit juice drinks.

  9. Pitanga (Eugenia uniflora L.) fruit juice and two major constituents thereof exhibit anti-inflammatory properties in human gingival and oral gum epithelial cells.

    Josino Soares, Denise; Walker, Jessica; Pignitter, Marc; Walker, Joel Michael; Imboeck, Julia Maria; Ehrnhoefer-Ressler, Miriam Margit; Montenegro Brasil, Isabella; Somoza, Veronika

    2014-11-01

    Pitanga, Eugenia uniflora L., is a tropical fruit, which may be consumed as juice. While beneficial health effects of Eugenia uniflora L. leaf extracts have extensively been studied, limited data are available on an anti-inflammatory potential of pitanga juice. The aim of the presented study was to investigate anti-inflammatory properties of pitanga juice with regards to a prevention of inflammation-related periodontal diseases. For this purpose, six healthy volunteers swirled pitanga juice, containing 35% pitanga pulp, for 10 min. Thereafter, oral gum epithelial cells were harvested using a sterile brush and stimulated with lipopolysaccharides from Porphyromonas gingivalis (PG-LPS) for 6 h. Furthermore, human gingival fibroblasts (HGF-1) were used to elucidate the anti-inflammatory potential of pitanga juice constituents, cyanidin-3-glucoside and oxidoselina-1,3,7(11)-trien-8-one, in juice representative concentrations of 119 μg ml(-1) and 30 μg ml(-1), respectively. For the first time, an anti-inflammatory impact of pitanga juice on gingival epithelial cells was shown by means of an attenuation of IL-8 release by 55 ± 8.2% and 52 ± 11% in non-stimulated and PG-LPS-stimulated cells, respectively. In addition, both cyanidin-3-glucoside and oxidoselina-1,3,7(11)-trien-8-one reduced the LPS-stimulated CXCL8 mRNA expression by 50 ± 15% and 37 ± 18% and IL-8 release by 52 ± 9.9% and 45 ± 3.7% in HGF-1 cells, when concomitantly incubated with 10 μg ml(-1)PG-LPS for 6 h, revealing an anti-inflammatory potential of the volatile compound oxidoselina-1,3,7(11)-trien-8-one for the first time. PMID:25228206

  10. Quantitative analysis of bayberry juice acidity based on visible and near-infrared spectroscopy

    Visible and near-infrared (Vis/NIR) reflectance spectroscopy has been investigated for its ability to nondestructively detect acidity in bayberry juice. What we believe to be a new, better mathematic model is put forward, which we have named principal component analysis-stepwise regression analysis-backpropagation neural network (PCA-SRA-BPNN), to build a correlation between the spectral reflectivity data and the acidity of bayberry juice. In this model, the optimum network parameters,such as the number of input nodes, hidden nodes, learning rate, and momentum, are chosen by the value of root-mean-square (rms) error. The results show that its prediction statistical parameters are correlation coefficient (r) of 0.9451 and root-mean-square error of prediction(RMSEP) of 0.1168. Partial least-squares (PLS) regression is also established to compare with this model. Before doing this, the influences of various spectral pretreatments (standard normal variate, multiplicative scatter correction, S. Golay first derivative, and wavelet package transform) are compared. The PLS approach with wavelet package transform preprocessing spectra is found to provide the best results, and its prediction statistical parameters are correlation coefficient (r) of 0.9061 and RMSEP of 0.1564. Hence, these two models are both desirable to analyze the data from Vis/NIR spectroscopy and to solve the problem of the acidity prediction of bayberry juice. This supplies basal research to ultimately realize the online measurements of the juice's internal quality through this Vis/NIR spectroscopy technique

  11. Effect of bitter melon (Momordica charantia Linn) fruit juice on blood prolactin level and histological change of mammary gland in lactating mice

    Ampa Luangpirom; Watchara Kourchampa; Pichet Somsapt

    2013-01-01

    Breastfeeding has nowadays been promoted. Meanwhile, lactation insufficiency is a significant problem. Thus, herbs for promoting milk are interesting. In Thai local wisdom, Momordica charantia Linn is claimed as a galactagogue. Experiments were performed in lactating mice with 6 litters each and metoclopramide (2 mg/100 g BW), a hyperprolactinemia inducing drug, was used as a reference drug. The drug and M. charantia fruit juice (400 and 600 mg/100 g BW) were orally administered d...

  12. Ascorbic acid study in citrus juice: effect of preservative

    This paper reports the effect of preservative on ascorbic acid extracted from freshly plucked oranges. Colorimetric method was used for the determination of ascorbic. Determination of some inorganic elements like sodium, potassium and lithium were also determined by flame photometry. The preservative was found to have a beneficial effect on the retention of ascorbic acid, particularly when used in high concentration. Metal content, particularly potassium did no alter significantly during preservation for duration of one month. (author)

  13. Exploitation of vegetables and fruits through lactic acid fermentation.

    Di Cagno, Raffaella; Coda, Rossana; De Angelis, Maria; Gobbetti, Marco

    2013-02-01

    Lactic acid fermentation represents the easiest and the most suitable way for increasing the daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and this review aims at describing the main features of the lactic acid bacteria to be used for fermentation. Lactic acid bacteria are a small part of the autochthonous microbiota of vegetables and fruits. The diversity of the microbiota markedly depends on the intrinsic and extrinsic parameters of the plant matrix. Notwithstanding the reliable value of the spontaneous fermentation to stabilize and preserve raw vegetables and fruits, a number of factors are in favour of using selected starters. Two main options may be pursued for the controlled lactic acid fermentation of vegetables and fruits: the use of commercial/allochthonous and the use of autochthonous starters. Several evidences were described in favour of the use of selected autochthonous starters, which are tailored for the specific plant matrix. Pro-technological, sensory and nutritional criteria for selecting starters were reported as well as several functional properties, which were recently ascribed to autochthonous lactic acid bacteria. The main features of the protocols used for the manufacture of traditional, emerging and innovative fermented vegetables and fruits were reviewed. Tailored lactic acid bacteria starters completely exploit the potential of vegetables and fruits, which enhances the hygiene, sensory, nutritional and shelf life properties. PMID:23122495

  14. Fruit juice extract mediated synthesis of CeO2 nanoparticles for antibacterial and photocatalytic activities

    Reddy Yadav, L. S.; Manjunath, K.; Archana, B.; Madhu, C.; Raja Naika, H.; Nagabhushana, H.; Kavitha, C.; Nagaraju, G.

    2016-05-01

    Ceria ( CeO2 is a technologically important rare-earth material because of its unique properties and various engineering/biological applications. In the present work, cerium oxide nanoparticles have been prepared by a simple solution combustion method using watermelon juice as a novel combustible fuel. The structure and morphology of the synthesized CeO2 nanoparticles were analyzed using various analytical tools such as PXRD, FTIR, Raman, UV-Visible and SEM. PXRD pattern confirms that the prepared material is composed of cubic-phase cerium oxide nanoparticles. Photocatalytic degradation of Methylene blue dye using CeO2 nanoparticles shows 98% of degradation in UV irradiations. Furthermore the antibacterial properties of CeO2 nanoparticles were investigated by their bacterial activity against two bacterial strains using the agar well diffusion method.

  15. Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa during storage

    Delcio Sandi

    2004-06-01

    Full Text Available Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25±5ºC and refrigeration (5±1ºC for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ºC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice.Foi estudada a variação dos valores "L", "a" e "b" do sistema de Hunter, dos teores de glucose, frutose e sacarose, e da concentração de quatro compostos voláteis (butirato de etila, caproato de etila, butirato de hexila e caproato de hexila e furfural, em suco de maracujá-amarelo (Passiflora edulis var. flavicarpa submetido à pasteurização (75ºC/60 s, 80ºC/41 s e 85ºC/27 s, durante o armazenamento a temperatura ambiente (25±5ºC e refrigerada (5±1ºC por 120 dias. Enquanto os teores de sacarose diminuíram, aqueles de glucose e frutose aumentaram significativamente. Os valores "L" e "b" apresentaram comportamento semelhante, com tendência a diminuir ao longo do tempo, inversamente ao valor "a". As concentrações dos compostos voláteis também diminuíram, exceto para o furfural. A pasteurização a 85ºC/27 s proporcionou as menores alterações nas características estudadas, enquanto aquela à 75ºC/60 s foi a mais prejudicial. O armazenamento sob refrigeração apresentou

  16. High hydrostatic pressure processing of fruit juices and smoothies: research and commercial application

    Several world-wide health organizations such as WHO and FAO have pointed out the importance of increasing the intake of fruits and vegetables in the diet because they can provide essential bioactive compounds as well as health beneficial phytochemicals. Consumers are also increasingly more conscious...

  17. 我国果汁掺假检测技术研究现状%The Research on Detection Techniques of Adulteration about Fruit Juice in China

    张淼; 李燮昕; 贾洪锋; 王熙

    2016-01-01

    Because of it is rich in nutrients and better taste , fruit juice is more and more popular in most consumers. But with the high processing costs , producers often add other substances or dilution to adulteration. This behavior threaded to the health of consumers. The detection technique standard of international and China for fruit juice was introduced;common detection indicators, methods and new detection methods in recent years were summarized in this paper. The developments of detection techniques for fruit juice are prospected in the last.%果汁由于其营养丰富且口感较好深受广大消费者的喜爱,但果汁加工原料成本较高,某些生产者在加工过程中添加外来物质或稀释来掺假,以此谋取高额利润,给消费者的健康带来了危害。文章介绍了我国及国际果汁的检测标准,总结了常见检测指标和检测方法,对新型果汁检测技术发展现状进行了综述,并展望了我国果汁掺假检测技术的发展前景。

  18. Detection of Alicyclobacillus spp. in Fruit Juice by Combination of Immunomagnetic Separation and a SYBR Green I Real-Time PCR Assay.

    Rui Cai

    Full Text Available An approach based on immunomagnetic separation (IMS and SYBR Green I real-time PCR (real-time PCR with species-specific primers and melting curve analysis was proposed as a rapid and effective method for detecting Alicyclobacillus spp. in fruit juices. Specific primers targeting the 16S rDNA sequences of Alicyclobacillus spp. were designed and then confirmed by the amplification of DNA extracted from standard strains and isolates. Spiked samples containing known amounts of target bacteria were used to obtain standard curves; the correlation coefficient was greater than 0.986 and the real-time PCR amplification efficiencies were 98.9%- 101.8%. The detection limit of the testing system was 2.8×101 CFU/mL. The coefficient of variation for intra-assay and inter-assay variability were all within the acceptable limit of 5%. Besides, the performance of the IMS-real-time PCR assay was further investigated by detecting naturally contaminated kiwi fruit juice; the sensitivity, specificity and accuracy were 91.7%, 95.9% and 95.3%, respectively. The established IMS-real-time PCR procedure provides a new method for identification and quantitative detection of Alicyclobacillus spp. in fruit juice.

  19. Peningkatan Kandungan Kalium Urin Setelah Pemberian Ekstrak Sari Buah Belimbing Manis (Averrhoa carambola (THE INCREASE OF POTASSIUM URINE CONTENT AFTER ADMINSTRATION OF CARAMBOLA (AVERRHOA CARAMBOLA FRUIT JUICE EXTRACT

    Ruqiah Ganda Putri Panjaitan

    2014-05-01

    Full Text Available Carambola (Averrhoa carambola L. has been used as medicinal plant. This research has beenconducted to study the potential diuretic of fruit juice carambola extract on male rats. Diuretic activitywas tested by using Cumming’s method. The treatment was administered only once, and the urine up to 24hours after treatment was collected. The result shows that the administration of 1.6 mL/100 g body weightof fruit juice carambola extract resulted in lower urine volume compared to the without treatment orklortalidon at dose 0.315 mg/100 body weight (p>0.05. Furthermore, Na+ content in treatment rats’ wasurine lower compared to the without treatment or klortalidon (p<0.05. in contrast, high content of K+ wasobserveb in treatment  rast’ urine compared to the without treatment or klortalidon (p> 0.05. It is concludedthat the administration of carambola fruit juice extract may increase K+ content in urine and produce moreconcentrated urine. The mechanism of action, however, remains need to be proven, further.

  20. Detection of Alicyclobacillus spp. in Fruit Juice by Combination of Immunomagnetic Separation and a SYBR Green I Real-Time PCR Assay.

    Cai, Rui; Wang, Zhouli; Yuan, Yahong; Liu, Bin; Wang, Ling; Yue, Tianli

    2015-01-01

    An approach based on immunomagnetic separation (IMS) and SYBR Green I real-time PCR (real-time PCR) with species-specific primers and melting curve analysis was proposed as a rapid and effective method for detecting Alicyclobacillus spp. in fruit juices. Specific primers targeting the 16S rDNA sequences of Alicyclobacillus spp. were designed and then confirmed by the amplification of DNA extracted from standard strains and isolates. Spiked samples containing known amounts of target bacteria were used to obtain standard curves; the correlation coefficient was greater than 0.986 and the real-time PCR amplification efficiencies were 98.9%- 101.8%. The detection limit of the testing system was 2.8×101 CFU/mL. The coefficient of variation for intra-assay and inter-assay variability were all within the acceptable limit of 5%. Besides, the performance of the IMS-real-time PCR assay was further investigated by detecting naturally contaminated kiwi fruit juice; the sensitivity, specificity and accuracy were 91.7%, 95.9% and 95.3%, respectively. The established IMS-real-time PCR procedure provides a new method for identification and quantitative detection of Alicyclobacillus spp. in fruit juice. PMID:26488469

  1. Comparative analysis of the volatile fraction of fruit juice from different citrus species

    González-Mas, M. Carmen; Rambla, José Luis; Alamar, M. Carmen; Gutiérrez, Abelardo; Granell, Antonio

    2011-01-01

    The volatile composition of fruit from four Citrus varieties (Powell Navel orange, Clemenules mandarine, and Fortune mandarine and Chandler pummelo) covering four different species has been studied. Over one hundred compounds were profiled after HS-SPME-GC-MS analysis, including 27 esters, 23 aldehydes, 21 alcohols, 13 monoterpene hydrocarbons, 10 ketones, 5 sesquiterpene hydrocarbons, 4 monoterpene cyclic ethers, 4 furans, and 2 aromatic hydrocarbons, which were all confirmed with standar...

  2. Comparative Analysis of the Volatile Fraction of Fruit Juice from Different Citrus Species

    González-Mas, M. Carmen; Rambla, José Luis; Alamar, M. Carmen; Gutiérrez, Abelardo; Granell, Antonio

    2011-01-01

    The volatile composition of fruit from four Citrus varieties (Powell Navel orange, Clemenules mandarine, and Fortune mandarine and Chandler pummelo) covering four different species has been studied. Over one hundred compounds were profiled after HS-SPME-GC-MS analysis, including 27 esters, 23 aldehydes, 21 alcohols, 13 monoterpene hydrocarbons, 10 ketones, 5 sesquiterpene hydrocarbons, 4 monoterpene cyclic ethers, 4 furans, and 2 aromatic hydrocarbons, which were all confirmed with standards....

  3. Enzymic modification of cellulose-xyloglucan networks - implifications for fruit juice processing.

    Vincken, J.P.

    1996-01-01

    Xyloglucans play an important role in connecting cellulose microfibrils in the primary coli wall of plants, and the resulting cellulose-xyloglucan network is thought to determine the strength of these walls. Xyloglucans were isolated from apple fruit and potato tuber cell wall material by alkaline extraction and their primary structures were determined. Major differences between these two polysaccharides were their degree of backbone branching and the presence of fucosyl and arabinosyl residu...

  4. Recipe Design and Development of Composite Fruit- Vegetable Juice Beverage with Apple and Carrot%苹果胡萝卜复合果蔬汁饮料的配方设计与研制

    邓随胜; 陈孝湖

    2011-01-01

    To stuy and manufacture a local - suitable drink composed of vegetable and fruit juices with health care function, preparation experiments showed that the optimum recipe was the system that contented 30% fruitvegitable juice (the ratio of apple juice to carrot juice was 3: 1) ,7.0% granulate sugar,0.10% citric acid and 0.20% CMC - Na. It is concluded by trial and evaluation that the obtained formula is reasonable and satisfied, and also the production method is simple and feasible.%确定出适合本地的一种复合果蔬汁饮料的配方、研制生产出一种具有一定保健功能的果蔬汁饮料。以苹果和胡萝卜为原料,通过单因素试验和4因素3水平正交试验,逐步优化出苹果、胡萝卜复合果蔬汁、糖、酸、增稠剂等饮料的最佳配比。结果表明苹果、胡萝卜复合果蔬汁饮料的最佳配方为:复合果蔬汁含量30%(苹果汁与胡萝卜汁的比例为3:1),白砂糖用量7.O%,柠檬酸用量0.10%,CMC-Na用量0.20%。结论:该最佳配方通过试制和评品是合理和满意的,生产方法是简单可行的。

  5. Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready-to-drink mulberry fruit juice.

    Akkarachaneeyakorn, Suthida; Tinrat, Sirikhwan

    2015-05-01

    In this study, the pH of mulberry juice was optimized for high anthocyanin content and an attractive red color. Mulberry juice pH values of 2.5, 4.0, 6.0, and 8.0 were evaluated. A pH of 2.5 gave an anthocyanin content of 541.39 ± 106.43 mg of cyanidin-3-glucoside per liter, and the a* value was 14 ± 1.00. The effects of stabilizers (CMC and xanthan gum) on the physical characteristics of cloudy ready-to-drink mulberry fruit juice (via the addition of mulberry fruit pulp at a mass fraction of 5%) during storage (4°C for 1 week) were also determined using different mass fractions of the stabilizers (0.1%, 0.3%, and 0.5%). Increasing the stabilizer mass fraction increased the viscosity, turbidity, stability of turbidity, and h* value. Using xanthan gum as the stabilizer produced better results for these parameters than CMC. The type of stabilizer and its mass fraction had no effect on most sensory characteristics, including appearance, color, taste, texture, and overall acceptability (P ≥ 0.05), but did affect the odor (P ≥ 0.05). Xanthan gum stabilizer gave the juice a better odor than CMC. Cloudy mulberry juice containing 0.5% xanthan gum as the stabilizer had the highest acceptance rate among panelists (average acceptance was 6.90 ± 1.37 points) and produced no precipitate during storage. PMID:25987996

  6. Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes

    Daniel Granato

    2011-02-01

    Full Text Available This work was aimed at studying the influence of PFJ and/or sodium disulphite on Yacon pulp colour, and evaluating the sensory attributes of Yacon non-sugar pastes. A colour kinetic evaluation of browning in 11 treatments containing Yacon tubers, yellow passion fruit juice (PFJ and/or sodium disulphite, over the course of 240 minutes was studied to inactivate the PPOs activity. The evaluation of the colour alterations of Yacon tuber by the addition of variable amounts of PFJ and sodium disulphite enabled identification of efficient treatments for the inhibition of browning: T7 (300 g kg -1 PFJ, T8 (400 g kg -1 PFJ, and T10 (150 g kg -1 PFJ + 0.25 g kg -1 sodium disulphite. These treatments presented high colour intensity (C* and an insignificant (P <0.05 total colour degradation (ΔE. The products elaborated by the cooking of these ingredients were submitted to the acceptability test and data showed that T7 garnered an acceptance index of 78%.

  7. Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages.

    Rodríguez-Roque, María Janeth; de Ancos, Begoña; Sánchez-Vega, Rogelio; Sánchez-Moreno, Concepción; Cano, M Pilar; Elez-Martínez, Pedro; Martín-Belloso, Olga

    2016-01-01

    The biological activity of carotenoids depends on their bioaccessibility and solubilization in the gastrointestinal tract. These compounds are poorly dispersed in the aqueous media of the digestive tract due to their lipophilic nature. Thus, it is important to analyze the extent to which some factors, such as the food matrix and food processing, may improve their bioaccessibility. Beverages formulated with a blend of fruit juices and water (WB), milk (MB) or soymilk (SB) were treated by high-intensity pulsed electric fields (HIPEF) (35 kV cm(-1) with 4 μs bipolar pulses at 200 Hz for 1800 μs), high-pressure processing (HPP) (400 MPa at 40 °C for 5 min) or thermal treatment (TT) (90 °C for 1 min) in order to evaluate the influence of food matrix and processing on the bioaccessibility of carotenoids and on the lipophilic antioxidant activity (LAA). The bioaccessibility of these compounds diminished after applying any treatment (HIPEF, HPP and TT), with the exception of cis-violaxanthin + neoxanthin, which increased by 79% in HIPEF and HPP beverages. The lowest carotenoid bioaccessibility was always obtained in TT beverages (losses up to 63%). MB was the best food matrix for improving the bioaccessibility of carotenoids, as well as the LAA. The results demonstrate that treatment and food matrix modulated the bioaccessibility of carotenoids as well as the lipophilic antioxidant potential of beverages. Additionally, HIPEF and HPP could be considered as promising technologies to obtain highly nutritional and functional beverages. PMID:26499515

  8. Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice

    Daniel Granato

    2012-03-01

    Full Text Available The aim of this study was to use a factorial design approach for developing a palatable and stable soy-based dessert with the addition of Soy Protein (SP, oligofructose, and Passion Fruit Juice (PFJ. Panelists (n = 50 used a seven-point hedonic scale to assess the overall liking, degree of liking of creaminess, taste, and color of the desserts. In addition, the samples were submitted to a preference ranking test in order to evaluate the products' preference. Water Holding Capacity (WHC and backscattering (BS measures were also determined to assess the physical stability of the trials. Sample F3 (35% PFJ and 2% SP was the only one that presented a WHC index of 94.8%; moreover, none of the developed samples had synerisis after 72 hours of storage indicating adequate physical stability of the emulsion process. Samples F2 (25% PFJ, and 3.0% SP, F4 (35% PFJ, and 3.0% SP, and F5 (30% PFJ, and 2.5% SP presented mean hedonic scores above 'slightly liked' for all sensory attributes. The acceptance index of samples varied from 62.50 to 88% showing the great sensory potential of such products.

  9. Preparation and properties of an immobilized pectinlyase for the treatment of fruit juices.

    Busto, M D; García-Tramontín, K E; Ortega, N; Perez-Mateos, M

    2006-09-01

    Pectinlyase, present in different commercial pectinases used in juice technology, was immobilized on alginate beads. The optimal conditions were: 0.17 g alginate ml(-1), 1.2% (w/v or v/v) enzyme concentration and acetic-HCl/glycine-HCl buffer at pH 3.6 or tris-HCl/imidazole buffer at pH 6.4. Maximum percentage of immobilization (10.6%) was obtained with Rapidase C80. Kinetic parameters of free and immobilized pectinlyase were also determined. The pH and temperature at which activity of soluble and immobilized enzyme was maximum were 7.2 and 55 degrees C. Thermal stability was not significantly altered by immobilization, especially at 40 degrees C, showing two periods of different stability. Free and immobilized preparation reduced the viscosity of highly esterified pectin from 1.09 to 0.70 and 0.72 mm(2) s(-1), respectively, after 30 min at 40 degrees C. Furthermore, the immobilized enzyme could be re-used through 4 cycles and the efficiency loss in viscosity reduction was found to be only 9.2%. PMID:16102964

  10. Multivariate optimization by exploratory analysis applied to the determination of microelements in fruit juice by inductively coupled plasma optical emission spectrometry

    Santos Froes, Roberta Eliane; Borges Neto, Waldomiro [Departamento de Quimica, Universidade Federal de Minas Gerais, Campus Pampulha, Cx Postal 702, Belo Horizonte, MG, 31270-901 (Brazil); Oliveira Couto e Silva, Nilton; Lopes Pereira Naveira, Rita [Fundacao Ezequiel Diaz, FUNED, Belo Horizonte, MG (Brazil); Nascentes, Clesia Cristina [Departamento de Quimica, Universidade Federal de Minas Gerais, Campus Pampulha, Cx Postal 702, Belo Horizonte, MG, 31270-901 (Brazil)], E-mail: clesia@qui.ufmg.br; Bento Borba da Silva, Jose [Departamento de Quimica, Universidade Federal de Minas Gerais, Campus Pampulha, Cx Postal 702, Belo Horizonte, MG, 31270-901 (Brazil)

    2009-06-15

    A method for the direct determination (without sample pre-digestion) of microelements in fruit juice by inductively coupled plasma optical emission spectrometry has been developed. The method has been optimized by a 2{sup 3} factorial design, which evaluated the plasma conditions (nebulization gas flow rate, applied power, and sample flow rate). A 1:1 diluted juice sample with 2% HNO{sub 3} (Tetra Packed, peach flavor) and spiked with 0.5 mg L{sup - 1} of Al, Ba, Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, Sb, Sn, and Zn was employed in the optimization. The results of the factorial design were evaluated by exploratory analysis (Hierarchical Cluster Analysis, HCA, and Principal Component Analysis, PCA) to determine the optimum analytical conditions for all elements. Central point condition differentiation (0.75 L min{sup - 1}, 1.3 kW, and 1.25 mL min{sup - 1}) was observed for both methods, Principal Component Analysis and Hierarchical Cluster Analysis, with higher analytical signal values, suggesting that these are the optimal analytical conditions. F and t-student tests were used to compare the slopes of the calibration curves for aqueous and matrix-matched standards. No significant differences were observed at 95% confidence level. The correlation coefficient was higher than 0.99 for all the elements evaluated. The limits of quantification were: Al 253, Cu 3.6, Fe 84, Mn 0.4, Zn 71, Ni 67, Cd 69, Pb 129, Sn 206, Cr 79, Co 24, and Ba 2.1 {mu}g L{sup - 1}. The spiking experiments with fruit juice samples resulted in recoveries between 80 and 120%, except for Co and Sn. Al, Cd, Pb, Sn and Cr could not be quantified in any of the samples investigated. The method was applied to the determination of several elements in fruit juice samples commercialized in Brazil.

  11. Morinda citrifolia Linn. fruit (Noni) juice induces an increase in NO production and death of Leishmania amazonensis amastigotes in peritoneal macrophages from BALB/c.

    Almeida-Souza, Fernando; de Souza, Celeste da Silva Freitas; Taniwaki, Noemi Nosomi; Silva, João José Mendes; de Oliveira, Renata Mondêgo; Abreu-Silva, Ana Lúcia; Calabrese, Kátia da Silva

    2016-08-31

    Leishmaniasis is a complex disease that is considered a serious public health problem. Due to the absence of an effective vaccine and debilitating chemotherapy better therapies are urgently needed. This situation has stimulated the search for alternative treatments such as the use of herbal medicines. Several studies conducted with Morinda citrifolia Linn. have shown various biological activities such as antitumor, immunomodulation and antileishmanial activity, however its mechanisms of action are still unknown. This study aimed to analyze the activity of M. citrifolia fruit juice against Leishmania amazonensis and its action on peritoneal macrophages from BALB/c infected with L. amazonensis. Activity against the promastigote forms showed IC50 at 275.3 μg/mL. Transmission electron microscopy was used to evaluate the ultrastructural alterations in the promastigotes treated with the juice and the results showed cytoplasmic vacuolization, lipid inclusion and increased activity of exocytosis. The juice treatment presented an IC50 at 208.4 μg/mL against intracellular amastigotes and led to an increased nitrite production in infected and non-infected macrophages. When macrophages were pre-treated with iNOS inhibitors, aminoguanidine or 1400W, the intracellular amastigotes increased, demonstrating the important role of NO production in M. citrifolia fruit activity. In conclusion, our results reveal that treatment with M. citrifolia fruit juice can increase NO production in peritoneal macrophages and this ability has an important role in the killing of L. amazonensis intracellular amastigotes. PMID:27328771

  12. Multivariate optimization by exploratory analysis applied to the determination of microelements in fruit juice by inductively coupled plasma optical emission spectrometry

    Froes, Roberta Eliane Santos; Neto, Waldomiro Borges; Silva, Nilton Oliveira Couto e.; Naveira, Rita Lopes Pereira; Nascentes, Clésia Cristina; da Silva, José Bento Borba

    2009-06-01

    A method for the direct determination (without sample pre-digestion) of microelements in fruit juice by inductively coupled plasma optical emission spectrometry has been developed. The method has been optimized by a 2 3 factorial design, which evaluated the plasma conditions (nebulization gas flow rate, applied power, and sample flow rate). A 1:1 diluted juice sample with 2% HNO 3 (Tetra Packed, peach flavor) and spiked with 0.5 mg L - 1 of Al, Ba, Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, Sb, Sn, and Zn was employed in the optimization. The results of the factorial design were evaluated by exploratory analysis (Hierarchical Cluster Analysis, HCA, and Principal Component Analysis, PCA) to determine the optimum analytical conditions for all elements. Central point condition differentiation (0.75 L min - 1 , 1.3 kW, and 1.25 mL min - 1 ) was observed for both methods, Principal Component Analysis and Hierarchical Cluster Analysis, with higher analytical signal values, suggesting that these are the optimal analytical conditions. F and t-student tests were used to compare the slopes of the calibration curves for aqueous and matrix-matched standards. No significant differences were observed at 95% confidence level. The correlation coefficient was higher than 0.99 for all the elements evaluated. The limits of quantification were: Al 253, Cu 3.6, Fe 84, Mn 0.4, Zn 71, Ni 67, Cd 69, Pb 129, Sn 206, Cr 79, Co 24, and Ba 2.1 µg L - 1 . The spiking experiments with fruit juice samples resulted in recoveries between 80 and 120%, except for Co and Sn. Al, Cd, Pb, Sn and Cr could not be quantified in any of the samples investigated. The method was applied to the determination of several elements in fruit juice samples commercialized in Brazil.

  13. Absorption, metabolism and excretion of flavanones from single portions of orange fruit and juice and effects of anthropometric variables and contraceptive pill use on flavanone excretion

    Brett, Gary M.; Hollands, Wendy; Needs, Paul W.; Teucher, Birgit; Dainty, Jack R.; Davis, Barry D.; Brodbelt, Jennifer S.; Kroon, Paul A.

    2012-01-01

    Oranges are rich sources of flavonoids that are bioactive and may protect against age-related diseases. The absorption of orange flavanones may be affected by factors such as processing and subject anthropometric variables, and the bioactivity of the absorbed phytochemicals depends on how they are metabolised during absorption. In a randomised cross-over study, twenty subjects consumed a single portion of orange fruit (150 g) or juice (300 g) that contained the flavanones narirutin and hesperidin, and an additional 109 subjects across a broad age range (18–80 years) consumed the juice. Flavanone metabolites were measured in regularly collected samples of plasma and urine. After consumption of fruit or juice, flavanone conjugates, but not the aglycones, were detected in plasma and urine. The flavanone conjugates were shown to include the 7- and 4′-O-monoglucuronides of naringenin, the 7- and 3′-O-monoglucuronides of hesperetin, two hesperetin diglucuronides and a hesperetin sulfo-glucuronide, but no aglycones or rutinosides. Analysis of the plasma pharmacokinetic and urinary excretion data on a dose-adjusted basis indicated no difference in absorption or excretion of either flavanone between the fruit and juice matrices. In the extended urinary excretion dataset the individual variation was very large (range 0–59 % urinary yield). There was a small but significant (P<0·05) decrease in the excretion of hesperetin (but not naringenin) with increasing age (P<0·05), but the effects of sex, BMI and contraceptive pill use were shown not to be associated with the variation in flavanone excretion. PMID:18710603

  14. Multivariate optimization by exploratory analysis applied to the determination of microelements in fruit juice by inductively coupled plasma optical emission spectrometry

    A method for the direct determination (without sample pre-digestion) of microelements in fruit juice by inductively coupled plasma optical emission spectrometry has been developed. The method has been optimized by a 23 factorial design, which evaluated the plasma conditions (nebulization gas flow rate, applied power, and sample flow rate). A 1:1 diluted juice sample with 2% HNO3 (Tetra Packed, peach flavor) and spiked with 0.5 mg L- 1 of Al, Ba, Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, Sb, Sn, and Zn was employed in the optimization. The results of the factorial design were evaluated by exploratory analysis (Hierarchical Cluster Analysis, HCA, and Principal Component Analysis, PCA) to determine the optimum analytical conditions for all elements. Central point condition differentiation (0.75 L min- 1, 1.3 kW, and 1.25 mL min- 1) was observed for both methods, Principal Component Analysis and Hierarchical Cluster Analysis, with higher analytical signal values, suggesting that these are the optimal analytical conditions. F and t-student tests were used to compare the slopes of the calibration curves for aqueous and matrix-matched standards. No significant differences were observed at 95% confidence level. The correlation coefficient was higher than 0.99 for all the elements evaluated. The limits of quantification were: Al 253, Cu 3.6, Fe 84, Mn 0.4, Zn 71, Ni 67, Cd 69, Pb 129, Sn 206, Cr 79, Co 24, and Ba 2.1 μg L- 1. The spiking experiments with fruit juice samples resulted in recoveries between 80 and 120%, except for Co and Sn. Al, Cd, Pb, Sn and Cr could not be quantified in any of the samples investigated. The method was applied to the determination of several elements in fruit juice samples commercialized in Brazil.

  15. Folic acid in diet

    ... green leafy vegetables Dried beans and peas (legumes) Citrus fruits and juices Fortified means that vitamins have ... A.D.A.M. Editorial team. Related MedlinePlus Health Topics Folic Acid Browse the Encyclopedia A.D. ...

  16. Sub-chronic toxicological evaluation of the Baccaurea angulata (Belimbing Dayak) fruit juice in rats

    Ibrahim, D.; N Hazali; N. Jauhari; M NA Yahya; I.A. Ahmed; M A Mikail; Ibrahim, M.

    2013-01-01

    Summary. Toxicity study on normal rats was carried out using freeze-dried whole fruit (FDWF) sample of Baccaurea angulata. Animals in these sub-chronic studies illustrated no significant changes in general behaviour, growth, and relative organ weights. In liver function test, total protein and alkaline phosphatase significantly decreased in male treated Group-II (300 mg/kg), giving 36.50±2.65 g/L and 47.90±4.48 U/L, respectively.  Meanwhile, low dose female group (Group-II), there was signifi...

  17. In Vitro and in vivo antioxidant and anti-inflammatory capacities of an antioxidant-rich fruit and berry juice blend. Results of a pilot and randomized, double-blinded, placebo-controlled, crossover study

    This study investigated the in vitro and in vivo antioxidant and anti-inflammatory properties of a juice blend (JB), MonaVie Active, containing a mixture of fruits and berries with known antioxidant activity, including acai, a palm fruit, as the predominant ingredient. The phytochemical antioxidants...

  18. Comparative evaluation of the medicinal activities of methanolic extract of seeds, fruit pulps and fresh juice of Syzygium cumini in vitro

    Repon Kumer Saha; Naveed Mahmood Zaman; Priyanka Roy

    2013-01-01

    Objective: To establish the health benefits of Syzgium cumin to discover functional present in the seeds, fruit pulps and fresh juice of this fruit grown in Bangladesh. components Methods: Thin layer chromatography and ultra-violet spectroscopy were used to detect the bpyre DsePnPcHe socfa vveanrigoiunsg tayspseasy oafn cdo mtoptaolu rnedd uinci nsege adsss aayn.d R jeuciecpe.t oAr nbtiinodxiidnagn at cetifvfeitcitess wwearse pmeerfaosrumreedd binyd uhceemd ahgegmluotliynsaist iaosns aiyn hwiabsi tailosno iansvseasyti.g Aatnedti.- Dinisfcla dmifmfuastioonry a asssasya yw aasn dp ehrfyodrmroegde nto psehroowx itdhee antibacterial effect using Gram positive, Gram negative strains of bacteria and fungi. Results: Methanolic extract of the seeds showed stronger antioxidant, hydrogen peroxide induced thheamno ltyhsoisse a octfi vfriteisehs, jhueimcea.g Hglouwtienvaetiro, nf rienshhi bjiutiiocne aschtoivwiteide ss atrnodn gmeerm abnrtaibnaec sttearbiailli zaantido na natcitfiuvnitgieasl aacntdiv filtaiveas ntohiadns tthhoasne tohfo smee othf afrnuoilti cju siceee.d extract. The seed contains higher amount of polyphenols Conclusions: Therefore, fruit juice, fruit pulp and seed of Syzygium cumini contain medicinal active components in different ratios.

  19. Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration.

    Lima, Marcos dos Santos; da Conceição Prudêncio Dutra, Maria; Toaldo, Isabela Maia; Corrêa, Luiz Claudio; Pereira, Giuliano Elias; de Oliveira, Débora; Bordignon-Luiz, Marilde Terezinha; Ninow, Jorge Luiz

    2015-12-01

    The effect of maceration process on the profile of phenolic compounds, organic acids composition and antioxidant activity of grape juices from new varieties of Vitis labrusca L. obtained in industrial scale was investigated. The extraction process presented a high yield without pressing the grapes. The use of a commercial pectinase resulted in an increase on extraction yield and procyanidins B1 and B2 concentrations and a decrease on turbidity and concentration of catechins. The combination of 60 °C and 3.0 mL 100 kg(-1) of enzyme resulted in the highest extraction of phenolic compounds, reducing the content of acetic acid. The juices presented high antioxidant activity, related to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acids. Among the bioactive compounds, the juices presented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with higher levels compared to those reported in the literature. PMID:26041208

  20. Diffusion Properties of Garcinia Fruit Acids (Garcinia atroviridis)

    Waigoon RITTIRUT; Chairat SIRIPATANA

    2007-01-01

    The diffusion properties of garcinia fruit acids (Garcinia atroviridis) were investigated in a batch reactor. The influences of two variables were studied: material thickness and extraction temperature. Stirring was continuous to assure turbulent flow inside the vessel. Garcinia fruits were sliced into infinite slabs of two different thicknesses, 2.5 and 4.0 mm. Each group of a given thickness was then separated into three sub-groups. Each sub-group was then subjected to individual extraction...

  1. Study on Effect Clarification of Kiwi Fruit Juice by Chitosan%壳聚糖对猕猴桃汁澄清作用的研究

    顾丽嫱

    2012-01-01

    The effect clarification of kiwi fruit juice was studied by the 250,000 molecular weight of the chitosan. The results showed that the best clarification parameters of kiwi fruit juice technology by orthogonal experiment was adding 0.12 g/L chitosan in pH 3.0 at 55 ℃. The clarity achieved 91.1 %. After clarification, the total sugar content and the soluble solid materials were reduced and were more than that of untreated juice.%将猕猴桃汁采用25万分子量的壳聚糖进行澄清处理,通过正交试验研究确定最佳澄清工艺条件.结果表明,最佳澄清工艺条件:壳聚糖浓度0.12 g/L,温度55℃,pH 3;澄清度可达91.1%.澄清后,猕猴桃汁中的总糖含量和可溶性固形物有所下降.

  2. Uncovering co-expression gene network regulating fruit acidity in diverse apples

    Acidity is a major contributor to fruit quality. Several organic acids are present in apple fruit, but malic acid is predominant and determines fruit acidity. The trait is largely controlled by the Malic acid (Ma) locus, underpinning which Ma1 that encodes an Aluminum-activated Malate Transporter1 (...

  3. UV Tolerance of Spoilage Microorganisms and Acid-Shocked and Acid-Adapted Escherichia coli in Apple Juice Treated with a Commercial UV Juice-Processing Unit.

    Usaga, Jessie; Padilla-Zakour, Olga I; Worobo, Randy W

    2016-02-01

    The enhanced thermal tolerance and survival responses of Escherichia coli O157:H7 in acid and acidified foods is a major safety concern for the production of low-pH products, including beverages. Little is known about this phenomenon when using UV light treatments. This study was conducted to evaluate the effects of strain (E. coli O157:H7 strains C7927, ATCC 35150, ATCC 43895, and ATCC 43889 and E. coli ATCC 25922) and physiological state (control-unadapted, acid adapted, and acid shocked) on the UV tolerance of E. coli in apple juice treated under conditions stipulated in current U.S. Food and Drug Administration regulations. A greater than 5-log reduction of E. coli was obtained under all tested conditions. A significant effect of strain (P Penicillium commune, and Alicyclobacillus acidoterrestris) was also determined at UV doses of 0 to 98 mJ/cm(2). Alicyclobacillus was the most UV sensitive, followed by Penicillium and Aspergillus. Because of the nonsignificant differences in UV sensitivity of E. coli in different physiological states, the use of an unadapted inoculum would be adequate to conduct challenge studies with the commercial UV unit used in this study at a UV dose of 14 mJ/cm(2). The high UV tolerance of spoilage microorganisms supports the need to use a hurdle approach (e.g., coupling of refrigeration, preservatives, and/or other technologies) to extend the shelf life of UV-treated beverages. PMID:26818991

  4. Characterization of the seed oils from kiwi (Actinidia chinensis), passion fruit (Passiflora edulis) and guava (Psidium guajava)

    Piombo Georges; Barouh Nathalie; Barea Bruno; Boulanger Renaud; Brat Pierre; Pina Michel; Villeneuve Pierre

    2006-01-01

    Oils extracted from three exotic fruits, guava, kiwi and passion fruit were analyzed to evaluate the possible commercial interest for these waste materials from fruit juices industry. Results showed interesting fatty acids compositions with high amounts of essential fatty acids such as 62.3% alpha linolenic acid for kiwi seed oil, and respectively 73.4% and 77.0% for omega 6 linoleic acid in passion fruit and guava seed oils. Fatty acids regiodistribution, sterols and tocopherols contents wer...

  5. Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice.

    Mäkilä, Leenamaija; Laaksonen, Oskar; Alanne, Aino-Liisa; Kortesniemi, Maaria; Kallio, Heikki; Yang, Baoru

    2016-06-01

    The stability of phenolic compounds was followed in black currant juice at ambient temperatures (in light and in dark conditions) and at +4 °C for a year. Analyses were based on high-performance liquid chromatography-diode-array detection-electrospray ionization-mass spectrometry (or tandem mass spectrometry) and high-performance liquid chromatography-diode-array detection-electrospray ionization-quadrupole time-of-flight mass spectrometry methods supported by nuclear magnetic resonance after selective high-performance liquid chromatography isolation. Altogether, 43 metabolites were identified, of which 2-(Z)-p-coumaroyloxymethylene-4-β-d-glucopyranosyloxy-2-(Z)-butenenitrile, 2-(E)-caffeoyloxymethylene-4-β-d-glucopyranosyloxy-2-(Z)-butenenitrile, 1-O-(Z)-p-coumaroyl-β-d-glucopyranose, (Z)-p-coumaric acid 4-O-β-d-glucopyranoside, and (Z)-p-coumaric acid were novel findings in black currant juice. Hydroxycinnamic acid derivatives degraded 20-40% at room temperature during one year of storage, releasing free hydroxycinnamic acids. O-Glucosides of hydroxycinnamic acid compounds were the most stable, followed by O-acylquinic acids, acyloxymethyleneglucosyloxybutenenitriles, and O-acylglucoses. Light induced the isomerization of (E)-coumaric acid compounds into corresponding Z-isomers. Flavonol glycosides stayed fairly stable. Flavonol aglycones were derived mainly from malonylglucosides. Over 90% of anthocyanins were lost at room temperature in a year, practically independent of light. Storage at low temperatures, preferably excluding light, is necessary to retain the original composition of phenolic compounds. PMID:27147482

  6. Phenolic Compounds and Antioxidant Activity of Juices from Ten Iranian Pomegranate Cultivars Depend on Extraction

    Hamidreza Akhavan; Mohsen Barzegar; Helmut Weidlich; Zimmermann, Benno F.

    2015-01-01

    Phenolic compounds and antioxidant activities of ten juices from arils and whole pomegranate cultivars grown in Iran were studied. Phenolic contents and antioxidant activities of juices from whole pomegranate fruit were significantly higher than juices from pomegranate arils, but the variety has a greater influence than the processing method. The main phenolics in the studied juices were punicalagin A (5.40–285 mg/L), punicalagin B (25.9–884 mg/L), and ellagic acid (17.4–928 mg/L). The major ...

  7. Amino Acid Content, Fatty Acid Profile and Radical Scavenging Capacities of Coccinia grandis (L. Voigt. Fruits

    Ibtisam G. Doka

    2014-12-01

    Full Text Available In Sudan, the unripe (green fruits of Coccinia grandis (L. Voigt. (Cucurbitaceae are eaten raw as salads or cooked by either boiling or frying in oil. In this study the amino acid content, fatty acid profile and radical scavenging capacities of the raw and boiled fruits were determined. The total amino acids ranged from 7736 mg/100 g in raw fruits to 7766 mg/100 g in boiled fruits and with the exception of leucine, boiling did not cause significant difference in the essential amino acids content (32.5% of the fruits. Boiling caused significant (p<0.05 change in the amount of the total saturated (from 38.04% in raw fruits to 14.156% in boiled ones and unsaturated fatty acids (from 57.59% in raw fruits to 85.774% in boiled ones. Moreover, boiling caused significant (p<0.05 losses of vitamin C by 73% and polyphenols by 70.6 % contents. The high antioxidant activity of the raw fruits (IC50 22 mg/L, determined by DPPH and ABTS assays, was declined dramatically upon boiling. In conclusion, the results of this study suggested that fruits of C. grandis could have health beneficial effect and their consumption in the raw state is preferable.

  8. Determination of the oxygen-18 and deuterium content of fruit and vegetable juice water: An European inter-laboratory comparison study

    Koziet, J. [Pernod-Ricard Research Centre, Creteil (France); Rossmann, A. [Lehrstuhl fuer Allgemeine Chemie und Biochemie, Freising-Weihenstephan (Germany); Martin, G.J. [NMR Laboratory, URA-CNRS 472, Nantes (France); Johnson, P. [BSIA Ltd., Brentford, Middlesex (United Kingdom)

    1995-02-10

    Two inter-laboratory comparison studies were organised by a working group of the technical committee for the analysis of fruit and vegetable juices of the European Commission of Standardization (CEN/TC 174) on oxygen-18 and on deuterium determinations in fruit juice water. The oxygen-18 study was carried out by fifteen laboratories in six European countries. For this comparison, each laboratory received two randomly selected samples of 250 ml of orange and apple juice and one sample of 30 ml of GISP water from the International Atomic Energy Agency. Oxygen-18 determinations were performed according to the same experimental protocol but under different conditions (operator, spectrometer, period of time). The results were considered to be acceptable by specialists in the field of isotopic analysis: the repeatability (r) and reproducibility (R) obtained in this ring test were 0.32 per thousand and 0.43 per thousand, respectively, according to the ISO Standard 5725-1986. Twelve laboratories of five European countries participated in the deuterium determination and received two further randomly selected samples of 250 ml of orange and apple juice and one sample of 30 ml of demineralized water from one of the participating laboratories. The GISP water previously used for the oxygen-18 comparison was also used as the fourth sample in the ring-test. Each participant performed the deuterium determination according to proposed protocols differing only by the reduction method (uranium or zinc). The results were not significantly different between the two modes and for this comparison study the r and R according to the ISO Standard 5725-1986 were equal to 3.6 per thousand and 7.6 per thousand, respectively, and were considered to be acceptable by the working group.

  9. Determination of the oxygen-18 and deuterium content of fruit and vegetable juice water: An European inter-laboratory comparison study

    Two inter-laboratory comparison studies were organised by a working group of the technical committee for the analysis of fruit and vegetable juices of the European Commission of Standardization (CEN/TC 174) on oxygen-18 and on deuterium determinations in fruit juice water. The oxygen-18 study was carried out by fifteen laboratories in six European countries. For this comparison, each laboratory received two randomly selected samples of 250 ml of orange and apple juice and one sample of 30 ml of GISP water from the International Atomic Energy Agency. Oxygen-18 determinations were performed according to the same experimental protocol but under different conditions (operator, spectrometer, period of time). The results were considered to be acceptable by specialists in the field of isotopic analysis: the repeatability (r) and reproducibility (R) obtained in this ring test were 0.32 per thousand and 0.43 per thousand, respectively, according to the ISO Standard 5725-1986. Twelve laboratories of five European countries participated in the deuterium determination and received two further randomly selected samples of 250 ml of orange and apple juice and one sample of 30 ml of demineralized water from one of the participating laboratories. The GISP water previously used for the oxygen-18 comparison was also used as the fourth sample in the ring-test. Each participant performed the deuterium determination according to proposed protocols differing only by the reduction method (uranium or zinc). The results were not significantly different between the two modes and for this comparison study the r and R according to the ISO Standard 5725-1986 were equal to 3.6 per thousand and 7.6 per thousand, respectively, and were considered to be acceptable by the working group

  10. Determination of fruit characteristics, fatty acid profile and total antioxidant capacity ofMespilus germanica L. fruit

    Hale Seilmi Canbay; Ersin Atay; Serdal Ot

    2015-01-01

    Objective:To determine fruit characteristics, fatty acid profile and total antioxidant capacitiy of first culturedMespilus germanica L. Methods: A total of15 fruits were taken randomly from four directions of adult trees.Then the physical and chemical properties of first cultured medlar fruit (Istanbul/Turkey) were measured by using refractometer, colorimeter, spectrophotometer and gas chromatograph mass spectrometer, respectivly. Results: In the fruit studied, the results showed that palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid and behenic acid were the most abundant fatty acids (FAs), and the main FA was palmitic acid [(35.35 ± 1.20)%]. The percentage of linoleic acid and stearic acid in this fruit oil were (29.10 ± 1.70)% and(8.53 ± 0.25)%, respectively. As a result of the analysis, the total antioxidant capacity of medlar fruit was (1.1 ± 0.2) mmol trolox equivalents/L. Conclusions: The present study has demonstrated the concentrations of FAs and the antioxidantive capacity of first cultured Istanbul medlar fruits by using many tested methods. It is proved that in our daily life, medlar fruit plays a significant role with its nutrition and health effect.

  11. 21 CFR 101.30 - Percentage juice declaration for foods purporting to be beverages that contain fruit or vegetable...

    2010-04-01

    ... juice declaration. (c) If a beverage contains minor amounts of juice for flavoring and is labeled with a... Honeydew melon 9.6 Kiwi 15.4 Lemon 2 4.5 Lime 2 4.5 Loganberry 10.5 Mango 13.0 Nectarine 11.8 Orange...

  12. Anthocyanin-Rich Juice Lowers Serum Cholesterol, Leptin, and Resistin and Improves Plasma Fatty Acid Composition in Fischer Rats.

    Daniela Graf

    Full Text Available Obesity and obesity-associated diseases e.g. cardiovascular diseases and type 2 diabetes are spread worldwide. Anthocyanins are supposed to have health-promoting properties, although convincing evidence is lacking. The aim of the present study was to investigate the effect of anthocyanins on several risk factors for obesity-associated diseases. Therefore, Fischer rats were fed anthocyanin-rich grape-bilberry juice or an anthocyanin-depleted control juice for 10 weeks. Intervention with anthocyanin-rich grape-bilberry juice reduced serum cholesterol and tended to decrease serum triglycerides. No effects were seen for serum non-esterified fatty acids, glucose, and insulin. Anthocyanin-rich grape-bilberry juice intervention reduced serum leptin and resistin, but showed no influence on serum adiponectin and secretion of adipokines from mesenteric adipose tissue. Furthermore, anthocyanin-rich grape-bilberry juice increased the proportion of polyunsaturated fatty acids and decreased the amount of saturated fatty acids in plasma. These results indicate that anthocyanins possess a preventive potential for obesity-associated diseases.

  13. Fatty acids profile of pulp and nuts of Brazilian fruits

    Paulo Afonso da Costa

    2011-12-01

    Full Text Available Fruits and nuts from the North and Northeast regions of Brazil were collected to determine the fatty acid profile of their oils. The species studied were Brazil (Bertholletia excelsa H.B.K., Mucajá (Couma rigida M., Inajá (Maximiliana maripa D., Jenipapo (Genipa Americana L., and Buriti (Mauritia flexuosa L. nuts. Fatty acid methyl esters were analyzed by gas chromatography with flame ionization detection (GC-FID. Brazil nut major fatty acid was 18:3n-3 (α-linolenic acid, and Buriti nut had approximately 23 times more 18:3n-3 than the pulp. Mucajá nut presented high content of 12:0 (lauric acid and 16:0 (palmitic acid, and Mucajá pulp showed significant levels of 18:2n-6 (linoleic acid. Considering the PUFA (polyunsaturated fatty acid sum values, almost all fruits and nuts analyzed presented very high levels of these compounds. Regarding n-6/n-3 ratio, only Brazil Nut, Buriti Nut, Inajá pulp, and Jenipapo pulp corresponded to the desired profile. These Brazilian fruits and nuts could be of potential interest due to their high nutritive value and lipid content.

  14. Meyve Suyu Tüketimini Teşvik Etmeye Yönelik Sloganlardan Tüketicilerin Etkilenme Düzeylerinin Belirlenmesi: Antalya İli Örneği (Determining The Consumers’ Level Of Response To Tag Lines Developed To Promote Fruit Juice Consumption: Antalya Province Sample

    Mükerrem ATALAY ORAL

    2016-03-01

    Full Text Available In this study, it was aimed to determine the level of response to tag lines which are developed for the products presented in the market by fruit juice firms and intended to pursue the fruit juice consumption. Original data from households obtained with face-to-face interview method was evaluated via “SPSS 13.0”. In the research, ChiSquare Analysis Technique was used to determine the level of response to tag lines which are developed for the products presented in the market by fruit juice firms and intended to pursue the fruit juice consumption. According to Chi-Square results, there is a statistically significant relationship between the consumers’ fruit juice consumption and “Strong muscles with Fruit Juice!” “More fruit less stress!” and “Drink Fruit Juice, Stay Young!” tag lines in %5 (p=0.05 significance level. In this situation, it is possible to reach a conclusion that the tag lines which are developed to promote the fruit juice consumption will have positive effect on the consumption.

  15. Adjunctive daily supplementation with encapsulated fruit, vegetable and berry juice powder concentrates and clinical periodontal outcomes: a double-blind RCT

    Chapple, Iain L C; Milward, Michael R; Ling-Mountford, Nicola; Weston, Paul; Carter, Kevin; Askey, Keeley; Dallal, Gerard E; De Spirt, Silke; Sies, Helmut; Patel, Dina; Matthews, John B

    2012-01-01

    Aim A double-blind randomized controlled trial to determine whether dietary supplementation with fruit/vegetable/berry juice powder concentrates, simultaneously with non-surgical periodontal therapy, improved 2-month treatment outcomes. Methods Volunteers with chronic periodontitis were randomly assigned to one of three groups: fruit/vegetable (FV), fruit/vegetable/berry (FVB) or placebo. Supplements were taken daily during non-surgical debridement and maintenance and outcomes assessed at 2, 5 and 8 months after completion. Primary outcomes were mean probing pocket depth (PPD), clinical attachment gain, % sites bleeding on probing (% BOP) at 2 months. Adherence and plasma β-carotene were determined. Results Sixty-one nutritionally replete (by serum biochemistry) volunteers enrolled and 60 (n = 20 per arm) completed the 2-month review. Clinical outcomes improved in all groups at 2 months, with additional improvement in PPD versus placebo for FV (p < 0.03). Gingival crevicular fluid volumes diminished more in supplement groups than placebo (FVB; p < 0.05) at 2 months, but not at later times. The % BOP (5 months) and cumulative plaque scores (8 months) were lowered more in the FV group (p < 0.05). Conclusions Adjunctive juice powder concentrates appear to improve initial pocket depth reductions in nutritionally replete patients, where plasma micronutrient bioavailability is attainable. Definitive multicentre studies in untreated and treated patients are required to ascertain the clinical significance of such changes. PMID:22093005

  16. Microbiological testing and physical and chemical analysis of reconstituted fruit juices and coconut water
    Avaliação microbiológico e caracterização físico-quimica de refrescos e água de coco

    F. B. PILÓ

    2010-04-01

    Full Text Available

    The aim of this study was to assess the quality of reconstituted fruit juices and coconut water sold for immediate consumption in bars, restaurants and bakeries, and by street vendors in Belo Horizonte (Minas Gerais, Brazil. Microbial quality was determined by counting coliforms, yeasts, staphylococci and salmonellae. Total titratable acidity, pH and total soluble solids of these beverages were recorded. For coconut water samples, the total reducing sugar content was also determined. The “juices” collected included reconstituted orange, cashew and grape-fl avored juice powders and concentrated cashew juice. Sixty samples of these juices and 45 of coconut water were collected. More than half (55% of the juice samples did not comply with current Brazilian legislation, which states that there must be a total absence of coliforms in a 50 mL sample. Sixteen percent of the coconut water samples exceeded the bacterial count limits defi ned in Brazilian law, with thermotolerant coliform densities above 102 MPN / mL. The high levels of sugar and low pH found in the coconut water were possibly related to the high yeast counts in most samples. Forty-seven percent of coconut water samples showed staphylococcal counts above 103 CFU/mL. The numbers of thermotolerant coliforms, yeasts and staphylococci found suggest unsatisfactory hygienic practices during the preparation of these beverages. Salmonellae were not detected in any of the samples. The physical and chemical properties of the drinks varied among the samples. Our results suggest that both the reconstituted juices and coconut waters need better hygienic and sanitary control.

  17. Study on Technology of Mulberry Leaf and Fruit Juice Drink%桑葚叶果汁饮料的工艺研究

    马慧; 侯伟伟; 杨海燕

    2013-01-01

    [目的]研究桑葚叶果汁饮料的加工工艺,得到最优的工艺参数.[方法]以桑叶和桑葚为主要原料,以可溶性糖为主要指标,通过正交实验,得出桑叶汁、桑葚汁的最佳浸提条件,在此基础上将两种浸提液进行调配并确定工艺参数.[结果]桑叶汁的最佳浸提条件为浸提温度90℃,浸提时间10~15 min,用水量6倍.桑葚汁的最佳澄清试验条件为0.20 mL/L果胶酶+0.2%澄清剂XF的复合形式.桑叶和桑葚汁饮料的最佳配方为桑叶汁为10%,桑葚汁为40%,白砂糖用量12%,柠檬酸用量0.25%.[结论]按照此比例调配所得茶饮料滋味酸甜可口,风味纯正突出,清香爽口,颜色紫红,具有桑葚和桑叶特有香气.%[ Objective ] The purpose of this research is to study the processing technics of mulberry leaf juice in order to get the optimal technological parameters. [Method] In this research, the main raw material was mulberry leaves and mulberry, and soluble sugar was the main indicators. By orthogonal experiment, we produced mulberry leaf juice and the best mulberry juice extraction conditions, and then deployed the two extracts and determined the process parameters. [ Result] The results showed that the best extraction conditions of mulberry leaf juice were extraction temperature 90 ℃ , extraction time 10-15 min, water consumption 6 times. The optimum conditions of mulberry juice clarification test was composite form; 0. 20 mL/L pectinase and 0.2% clarifying agent XF. The best recipe of mulberry leaves and mulberry juice drink were mulberry leaf juice 10% and mulberry juice 40% . The amount of white sugar was 12% , citric acid 0. 25% . [ Conclusion] The juice made from this proportion tastes delicious, with pure flavor and faint scent. Its colour is mauve with special mulberry's fragrance.

  18. Distribution of 14C-activity among the organic acids in the Satsuma mandarin fruits fed with 14C-compounds

    1. Twenty four hours after 14CO2 feeding to the leaves, malic acid had the highest level of total and specific radioactivity among the organic acids extracted from the juice vesicles, and citric acid had the second highest total activity. An unidentified acid compound had a relatively high activity. 2. Pyruvic acid-2-14C was fed as a substrate for acid formation to the one young fruit on a shoot, and NaH14CO3 was fed as a source of carbon-dioxide to the other young fruit through the pedicel. After three hours of pyruvic acid feeding, malic acid, citric acid and aspartic acid were the major labelled compounds in the vesicles. Then, a marked increase and redistribution of activity in acids took place with time, and the levels of total and specific activity in citric acid increased steadily. The sorts of labelled compounds into which activity was incorporated from NaH14CO3 were essentially similar to those in pyruvic acid-2-14C feeding. 3. These results seem to support the theory that the dark fixation of carbon-dioxide plays an important role in the synthesis of the organic acids in citrus fruit vesicles. (auth.)

  19. 火龙果果汁饮料的杀菌工艺%Sterilization Process of the Pitaya Fruit Juice Beverage

    孙慧; 余定浪; 张兴无

    2012-01-01

    In order to ensure the quality of pitaya fruit juice beverage and filter out the best sterilized method, Prepared pitaya fruit juice beverage was sterilized with different sterilized ways such as water bath,microwave heating,ozone sterilization through the sensory evaluation, determination of mecrobes and physico-chemical parameters, then they were compared using Duncan's honestly significant difference multiple comparison test. The results showed that the best sterilization process was microwave heating for 1. 5 min. The sterilized pitaya fruit juice beverage contained amino nitrogen 4. 85 mg/100 mL and Vc 0. 85 mg/L, and the sterilization process had little destructiveness to the nutritional components such as total sugar, amino nitrogen and Vc.%为筛选出最佳的杀菌方法,保证火龙果果汁饮料的品质,将配制好的火龙果果汁饮料分别进行水浴、微波加热、臭氧杀菌处理,通过感官评分、微生物检验及理化指标测定,并进行Duncan多重比较.结果表明:最佳的杀菌工艺参数为微波高火加热1.5 min,杀菌后饮料中的氨基态氮为4.85 mg/100 mL,维生素C含量为0.85 mg/L,对总糖、氨基态氮和维生素C等营养成分的破坏较小.

  20. Concentration of Fruit Juices by Multiple-Effect Membrane Distillation%多效膜蒸馏技术用于果汁浓缩

    王焕; 秦英杰; 刘立强; 崔东胜

    2012-01-01

    利用自制的具有高效内部热量回收功能的多效膜蒸馏组件对西瓜汁、梨汁、柚子汁和苹果汁4种果汁进行了浓缩试验,考察了进料温度、浓度和料液流量对膜通量和造水比的影响.浓缩试验中选用温度为75℃的热水作为低品位热源以保障果汁经历的最高温度不超过70℃.在浓缩过程中膜平均通量约为3 L/(m2·h),造水比约为7.5,相当于九效蒸发器的节能效果.选取苹果汁为料液,利用上述单因素、浓缩试验后的膜组件进行了周期为2个月的多效膜蒸馏浓缩操作稳定性试验,试验期间所用膜组件的操作性能没有明显下降.%Multiple-effect membrane distillation ( MEMD) was used to concentrate fruit juices such as watermelon juice, pear juice, grapefruit juice and apple juice, which possessed characteristics of mild operation conditions, high enrichment ratio, low capital cost and high thermal efficiency. The influences of various experimental conditions such as feed-in concentration, feed-in flow rate, and heating temperature on the trans-membrane flux and gained output ratio (GOR) were studied. In the initial stage of concentrating fresh juices by MEMD process, both GOR and trans-membrane flux were less influenced by the concentration of sugars in the juice and, the average water permeate flux achieved 3 L/( m2 ? L) , the GOR achieved 7. 5 when the temperature of heating resource was 75 ℃. In a long-term stability test lasting for 60 days, the MEMD module and operation kept in good condition through the whole experiment.