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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. 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...

  13. 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...

  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. 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

  13. 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

  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. 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...

  18. 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...

  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.