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Sample records for acidic fruit juices

  1. Haloacetic acids content of fruit juices and soft drinks.

    Science.gov (United States)

    Cardador, María José; Gallego, Mercedes

    2015-04-15

    Water used in a food factory is frequently disinfected with chlorine, which originates disinfection by-products: haloacetic acids (HAAs) make up the second most prevalent class of these products. In this paper we propose the first static HS-GC-MS method developed for direct HAA determination in beverages; the method has higher sensitivity, simplicity and reliability than the only alternative available in the literature. From 150 beverages analysed, it is possible to conclude that at least 2 HAAs (dichloro- and trichloroacetic acids, DCAA and TCAA) are always present in beverages prepared with treated water, which remains constant for 2 or 3 months in the beverages. Moreover, beverages of 100% fruit juices and soft drinks prepared with mineral water (free of HAAs) do not contain any HAA at significant values. Therefore, DCAA and TCAA may indicate of the presence of treated water in beverages.

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

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    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.

  3. Organic Acids, Sugars, and Anthocyanins Contents in Juices of Tunisian Pomegranate Fruits

    OpenAIRE

    Hasnaoui, Nejib; Jbir, Rania; Mars, Messaoud; TRIFI, Mokhtar; Kamal-Eldin, Afaf; Melgarejo, Pablo; Hernandez, Francisca

    2011-01-01

    Juices made from fruits of 30 Tunisian accessions of pomegranate were studied for their organic acids, sugars, and anthocyanin contents, using high performance liquid chromatography. Among the detected organic acids, malic acid was the major one (>50%) followed by citric acid (>22%), while among sugars, fructose and glucose were most present in pomegranate juice contributing 53.9 and 43.4% of the total sugar content, respectively. The total anthocyanin content ranged from 9-115 mg per litre o...

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

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    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

  5. Analysis of organic acids in fruit juices by liquid chromatography-mass spectrometry: an enhanced tool for authenticity testing.

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    Ehling, Stefan; Cole, Shannon

    2011-03-23

    Organic acid analysis plays a fundamental role in the testing of authenticity of fruit juices. Analytical methods used routinely for organic acids suffer from poor reproducibility, often give false positives/negatives for tartaric acid, and do not offer the possibility of analyte confirmation. There are conflicting reports in the literature on the presence/absence of tartaric acid in pomegranate juice, a potential indicator of adulteration with grape juice. In this work, a method based on stable isotope dilution liquid chromatography-tandem mass spectrometry is described for citric, malic, quinic, and tartaric acid in fruit juices. Validation data including precision and recovery in six types of juice are presented. Tartaric and quinic acids were confirmed in pomegranate juice at concentrations of 1-5 and ∼1 mg/L, respectively. These concentrations are much lower than those resulting from adulteration with grape juice and apple juice, respectively, at the 5% level. A separate method for isocitric acid in orange juice based on the single standard addition method is also described.

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

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    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 0.75 μg mL(-1), respectively).

  7. 21 CFR 73.250 - Fruit juice.

    Science.gov (United States)

    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... ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.250 Fruit juice. (a) Identity. (1) The color additive fruit juice is prepared either by expressing the juice from mature varieties of fresh, edible fruits, or...

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

    Science.gov (United States)

    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.

  9. Production and Preservation of Passion Fruit Juice

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    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.

  10. Phenolics and Ascorbic Acid Related to Antioxidant Activity of MaoFruit Juice and Their Thermal Stability Study (Review Article)

    OpenAIRE

    Thitiya Sripakdee; Ratana Mahachai; Saksit Chanthai

    2017-01-01

    Antioxidantand/or anti-aging activities are always linedwith people’s minds as major potential benefits concerning human health in the recent commercial features for an economicworld of foodstuffs and medical uses. Total phenolics includingflavonoids and anthocyanins,and ascorbic acid in the Mao juices areclosely related to their antioxidant activity.Numerous research approaches on these functional foods, in particular the colored fruits and vegetableshave been investigated. Method validation...

  11. Phenolics and Ascorbic Acid Related to Antioxidant Activity of MaoFruit Juice and Their Thermal Stability Study (Review Article

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    Thitiya Sripakdee

    2017-02-01

    Full Text Available Antioxidantand/or anti-aging activities are always linedwith people’s minds as major potential benefits concerning human health in the recent commercial features for an economicworld of foodstuffs and medical uses. Total phenolics includingflavonoids and anthocyanins,and ascorbic acid in the Mao juices areclosely related to their antioxidant activity.Numerous research approaches on these functional foods, in particular the colored fruits and vegetableshave been investigated. Method validation and determination ofthe potential compounds have been increasingly developedwith highly sensitive and selective procedures and applications including thermal stability of the Mao juice.Their antioxidant activities obtained from different assays related to the contents of both phenolics and ascorbic acid in the anthocyanins-richMao juicesin Thailand are reported and discussed.

  12. The colligative properties of fruit juices by photopyroelectric calorimetry

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    Frandas, A.; Surducan, V.; Nagy, G.; Bicanic, D.

    1999-03-01

    The photopyroelectric method was used to study the depression of freezing point in juices prepared from selected apple and orange juice concentrates. By using the models for real solutions, the effective molecular weight of the dissolved solids was obtained. The acids concentration in the fruit juice is reflected both in the equivalent molecular weight (by lowering it) and in the interaction coefficients b and C. Using the data for the molecular weight and the characteristic coefficients, prediction curves for the samples investigated can be used in practice. Freezing point depression can also be used as an indicator of the degree of spoilage of fruit juices.

  13. 27 CFR 24.237 - Spirits added to juice or concentrated fruit juice.

    Science.gov (United States)

    2010-04-01

    ... concentrated fruit juice. 24.237 Section 24.237 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX... concentrated fruit juice. Juice or concentrated fruit juice to which spirits have been added may not have an... fruit juice to which spirits have been added will be included in the appropriate tax class of any...

  14. Phenolics content and antioxidant capacity of commercial red fruit juices

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    Mitić Milan N.

    2011-01-01

    Full Text Available The content of phenolics: total phenols (TP, flavonoids (TF, anthocyanins (TA and hydroxicinnamic acid as well as the total antioxidant capacity (TAC in nine commercial red fruit juices (sour cherry, black currant, red grape produced in Serbia were evaluated. The total compounds content was measured by spectrophotometric methods, TAC was determined using DPPH assays, and individual anthocyanins and hydroxycinnamic acids was determined using HPLC-DAD methods. Among the examined fruit juices, the black currant juices contained the highest amounts of all groups of the phenolics and exhibited strong antioxidant capacity. The amount of anthocyanins determined by HPLC method ranged from 92.36 to 512.73 mg/L in red grape and black currant juices, respectively. The anthocyanins present in the investigated red fruit juices were derivatives of cyanidin, delphinidin, petunidin, peonidin and malvidin. The predominant phenolic acid was neoclorogenic acid in sour cherry, caffeic acid in black currant, and p-coumaric acid in black grape juices. Generally, the red fruit juices produced in the Serbia are a rich source of the phenolic, which show evident antioxidant capacity.

  15. A comparative study of thermal and acid inactivation kinetics in fruit juices of Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Senftenberg grown at acidic conditions.

    Science.gov (United States)

    Alvarez-Ordóñez, Avelino; Fernández, Ana; Bernardo, Ana; López, Mercedes

    2009-11-01

    Acid and heat inactivation in orange and apple juices of Salmonella enterica serovar Typhimurium Colección Española de Cultivos Tipo (i.e., Spanish Type Culture Collection) 443 (CECT 443) (Salmonella Typhimurium) and S. enterica serovar Senftenberg CECT 4384 (Salmonella Senftenberg) grown in buffered brain heart infusion (pH 7.0) and acidified brain heart infusion up to pH 4.5 with acetic, citric, lactic, and hydrochloric acids was evaluated. Acid adaptation induced an adaptive response that increased the subsequent resistance to extreme pH conditions (pH 2.5) and to heat, although the magnitude of these responses differed between the two isolates and fruit juices. The acid resistance in orange juice for acid-adapted cells (D-values of 28.3-34.5 min for Salmonella Senftenberg and 30.0-39.2 min for Salmonella Typhimurium) resulted to be about two to three times higher than that corresponding to non-acid-adapted cells. In apple juice, acid-adapted Salmonella Senftenberg cells survived better than those of Salmonella Typhimurium, obtaining mean D-values of 114.8 +/- 12.3 and 41.9 +/- 2.5 min, respectively. The thermotolerance of non-acid-adapted Salmonella Typhimurium in orange (D(58)-value: 0.028 min) and apple juices (D(58)-value: 0.10 min) was approximately double for acid-adapted cells. This cross-protection to heat was more strongly expressed in Salmonella Senftenberg. D(58)-values obtained for non-acid-adapted cells in orange (0.11 min) and apple juices (0.19 min) increased approximately 10 and 5 times, respectively, after their growth in acidified media. The conditions prevailing during bacterial growth and heat treatment did not significantly influence the z-values observed (6.0 +/- 0.3 degrees C for Salmonella Typhimurium and 7.0 +/- 0.3 degrees C for Salmonella Senftenberg). The enhanced acid resistance found for both isolates could enable them to survive for prolonged time periods in the gastrointestinal tract, increasing the risk of illness. Further, it

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

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    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.

  17. Spoilage of fruit juices by filamentous fungi

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    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...

  18. 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.

    Science.gov (United States)

    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.

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

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    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.

  20. 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

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    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.

  1. Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices.

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    Borges, Gina; Mullen, William; Crozier, Alan

    2010-10-01

    Thirty six commercial European fruit juices were tested to ascertain their antioxidant capacity and polyphenolic composition. Six of the products were labelled 100% pomegranate juice, the others included 20 brands of diluted pomegranate juice or pomegranate blended with other fruit juices and 10 different non-pomegranate fruit juices. The antioxidant capacity of all the juices was determined while anthocyanin, ellagitannin and ellagic acid profiles of the 26 pomegranate juices and pomegranate juice blends were obtained using HPLC-PDA-MS(2). Additional analysis was conducted on seven of the juices using HPLC with an on-line antioxidant detection system. Three of the "pure" pomegranate juices had the highest ellagitannin content and the highest antioxidant capacity. Only one of these three juices was rich in anthocyanins. The other "pure juices" had differences in their HPLC "pomegranate" fingerprint and also had a lower antioxidant capacity, in some cases lower than that of some of the blended juices. Vitamin C rather than phenolic compounds was the major contributor to the antioxidant capacity for some of the juices. Statistical analysis of both the antioxidant assay and the HPLC on-line antioxidant data demonstrated that the ellagitannins were the major antioxidants in the pomegranate juices. The complexity of the polyphenolic profile of pomegranates necessitates the use of HPLC-PDA-MS(2) for a thorough evaluation of juice composition and authenticity.

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

    Science.gov (United States)

    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.

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

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    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. Dissolvable layered double hydroxide coated magnetic nanoparticles for extraction followed by high performance liquid chromatography for the determination of phenolic acids in fruit juices.

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    Saraji, Mohammad; Ghani, Milad

    2014-10-31

    A magnesium-aluminum layered double hydroxide coated on magnetic nanoparticles was synthesized and used as a sorbent to extract some phenolic acids including p-hydroxy benzoic acid, caffeic acid, syringic acid, p-coumaric acid and ferulic acid from fruit juices. After extraction, the elution step was performed through dissolving double hydroxide layers containing the analytes by changing the solution pH. The extracted phenolic acids were separated and quantified using high performance liquid chromatography-photodiode array detection. Experimental parameters such as sorbent amount, solution pH, desorption solvent volume and extraction time were studied and optimized. The linearity range of the method was between 2 and 500μgL(-1) with the determination coefficient (r(2)) higher than 0.991. Relative standard deviations for intra- and inter-day precision for the analytes at 100μgL(-1) were in the range of 4.3-9.2% and 4.9-8.6%, respectively. Batch-to-batch reproducibility at 100μgL(-1) concentration level was in the range of 7.8-11% (n=3). The limits of detection were between 0.44 and 1.3μgL(-1). Relative recoveries higher than 81% with RSDs in the range of 4.2-9.7% were obtained in the analysis of fruit juice samples.

  5. Fruit Juice for Kids: A Serving a Day OK

    Science.gov (United States)

    ... page: https://medlineplus.gov/news/fullstory_164260.html Fruit Juice for Kids: A Serving a Day OK Review ... 2017 (HealthDay News) -- Pediatricians have long suggested that fruit juice may prompt weight gain in children, but a ...

  6. The effects of fruit juices and fruits on the absorption of iron from a rice meal.

    Science.gov (United States)

    Ballot, D; Baynes, R D; Bothwell, T H; Gillooly, M; MacFarlane, B J; MacPhail, A P; Lyons, G; Derman, D P; Bezwoda, W R; Torrance, J D

    1987-05-01

    The effects of the chemical composition of fruit juices and fruit on the absorption of iron from a rice (Oryza sativa) meal were measured in 234 parous Indian women, using the erythrocyte utilization of radioactive Fe method. The corrected geometric mean Fe absorptions with different juices varied between 0.040 and 0.129, with the variation correlating closely with the ascorbic acid contents of the juices (rs 0.838, P less than 0.01). Ascorbic acid was not the only organic acid responsible for the promoting effects of citrus fruit juices on Fe absorption. Fe absorption from laboratory 'orange juice' (100 ml water, 33 mg ascorbic acid and 750 mg citric acid) was significantly better than that from 100 ml water and 33 mg ascorbic acid alone (0.097 and 0.059 respectively), while Fe absorption from 100 ml orange juice (28 mg ascorbic acid) was better than that from 100 ml water containing the same amount of ascorbic acid (0.139 and 0.098 respectively). Finally, Fe absorption from laboratory 'lemon juice' (100 ml orange juice and 4 g citric acid) was significantly better than that from 100 ml orange juice (0.226 and 0.166 respectively). The corrected geometric mean Fe absorption from the rice meal was 0.025. Several fruits had little or no effect on Fe absorption from the meal (0.013-0.024). These included grape (Vitis vinifera), peach (Prunus persica), apple (Malus sylvestris) and avocado pear (Persea americana). Fruit with a mild to moderate enhancing effect on Fe absorption (0.031-0.088) included strawberry (Fragaria sp.) (uncorrected values), plum (Prunus domestica), rhubarb (Rheum rhaponticum), banana (Musa cavendishii), mango (Mangifera indica), pear (Pyrus communis), cantaloup (Cucumis melo) and pineapple (Ananas comosus) (uncorrected values). Guava (Psidium guajava) and pawpaw (Carica papaya) markedly increased Fe absorption (0.126-0.293). There was a close correlation between Fe absorption and the ascorbic acid content of the fruits tested (rs 0.738, P less

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

    Science.gov (United States)

    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

    Institute of Scientific and Technical Information of China (English)

    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. Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices.

    Science.gov (United States)

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

    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. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.

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

    Directory of Open Access Journals (Sweden)

    Kamal Rai Aneja

    2014-01-01

    Full Text Available 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. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.

  11. PREBIOTICS AS DRYING AIDS FOR SPRAY DRYING FRUIT JUICES

    Directory of Open Access Journals (Sweden)

    R. FREIXO

    2016-10-01

    Full Text Available Natural fruit juices are difficult to transform into powder because they are rich in sugars and acids with low glass transition temperatures, resulting in a sticky behaviour during spray drying. The present research work aimed to test the prebiotics maltodextrin and arabic gum as drying agents in order to be able to produce dehydrated powder from pineapple, strawberry and apple juices. 2 % of maltodextrin and an inlet air temperature of 130 °C are recommended to spray dry apple juice, reaching 60 % yield of powder with a water activity below 0.40. For strawberry juice, 2 % of this carrier is recommended and the inlet air temperature, 120 °C or 130 °C, did not seem relevant. For pineapple, neither the concentration of the carrier nor the inlet air temperature seemed to be relevant.

  12. Effect of liberibacter infection (huanglongbing disease) of citrus on orange fruit physiology and fruit/fruit juice quality: chemical and physical analyses.

    Science.gov (United States)

    Baldwin, Elizabeth; Plotto, Anne; Manthey, John; McCollum, Greg; Bai, Jinhe; Irey, Mike; Cameron, Randall; Luzio, Gary

    2010-01-27

    More than 90% of oranges in Florida are processed, and since Huanglongbing (HLB) disease has been rumored to affect fruit flavor, chemical and physical analyses were conducted on fruit and juice from healthy (Las -) and diseased (Las +) trees on three juice processing varieties over two seasons, and in some cases several harvests. Fruit, both asymptomatic and symptomatic for the disease, were used, and fresh squeezed and processed/pasteurized juices were evaluated. Fruit and juice characteristics measured included color, size, solids, acids, sugars, aroma volatiles, ascorbic acid, secondary metabolites, pectin, pectin-demethylating enzymes, and juice cloud. Results showed that asymptomatic fruit from symptomatic trees were similar to healthy fruit for many of the quality factors measured, but that juice from asymptomatic and especially symptomatic fruits were often higher in the bitter compounds limonin and nomilin. However, values were generally below reported taste threshold levels, and only symptomatic fruit seemed likely to cause flavor problems. There was variation due to harvest date, which was often greater than that due to disease. It is likely that the detrimental flavor attributes of symptomatic fruit (which often drop off the tree) will be largely diluted in commercial juice blends that include juice from fruit of several varieties, locations, and seasons.

  13. New vegetable and fruit-vegetable juices treated by high pressure

    Science.gov (United States)

    Gabrovská, Dana; Ouhrabková, Jarmila; Rysová, Jana; Laknerová, Ivana; Fiedlerová, Vlasta; Holasová, Marie; Winterová, Renata; Průchová, Jiřina; Strohalm, Jan; Houška, Milan; Landfeld, Aleš; Erban, Vladimír; Eichlerová, Eva; Němečková, Irena; Kejmarová, Marie; Bočková, Pavlína

    2012-03-01

    The aim of this work was to find sensory suitable combinations of not commonly used vegetables, that is, cabbage, celeriac and parsnip, into mixed fruit-vegetable juices, two-species vegetable juices and vegetable juices with whey. These juices might have the potential to offer consumers new, interesting, tasty and nutritional products. Another interesting variation could be preparation of vegetable juices in combination with sweet whey. Nutritional and sensory evaluations were carried out using juices prepared in the laboratory. The total phenolic content, in addition to ascorbic acid and antioxidant activity, was determined. The developed juices with high nutritional value should increase very low fruit and vegetable consumption in the Czech population. The prepared juices were high pressure pasteurized (410 MPa). This technique retains the desired levels of important nutritional substances, while being destructive to live microbial cell structure. The germination of spores is suppressed by low pH value.

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

    Directory of Open Access Journals (Sweden)

    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.

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

    Directory of Open Access Journals (Sweden)

    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.

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

    Science.gov (United States)

    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 fruit juice daily rather than rarely or occasionally. In conclusion, more frequent fruit juice consumption was associated with higher central BPs.

  17. Hydrophilic gallic acid-imprinted polymers over magnetic mesoporous silica microspheres with excellent molecular recognition ability in aqueous fruit juices.

    Science.gov (United States)

    Hu, Xin; Xie, Lianwu; Guo, Junfang; Li, Hui; Jiang, Xinyu; Zhang, Yuping; Shi, Shuyun

    2015-07-15

    Hydrophilic molecularly imprinted polymers (MIPs) for gallic acid (GA) were prepared with excellent recognition ability in an aqueous solution. The proposed MIPs were designed by self-polymerization of dopamine (DA) on magnetic mesoporous silica (Fe3O4@SiO2@mSiO2, MMS) using GA as template. Resulting Fe3O4@SiO2@mSiO2@MIPs (MMS-MIPs) were characterized by transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FT-IR), thermo-gravimetric analysis (TGA), Brunauer-Emmett-Teller (BET), vibrating sample magnetometer (VSM), and evaluated by adsorption isotherms/kinetics and competitive adsorption. The adsorption behavior between GA and MMS-MIPs followed Langmuir and Sips adsorption isotherms with a maximum adsorption capacity at 88.7 mg/g and pseudo-second-order reaction kinetics with fast binding (equilibrium time at 100 min). In addition, MMS-MIPs showed rapid magnetic separation (10 s) and stability (retained 95.2% after six cycles). Subsequently, MMS-MIPs were applied for the selective extraction and determination of GA from grape, apple, peach and orange juices (4.02, 3.91, 5.97, and 0.67 μg/g, respectively). Generally, the described method may pave the way towards rationally designing more advanced hydrophilic MIPs.

  18. 21 CFR 102.33 - Beverages that contain fruit or vegetable juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Beverages that contain fruit or vegetable juice... for Specific Nonstandardized Foods § 102.33 Beverages that contain fruit or vegetable juice. (a) For a... other fruit juices.”) (d) In a diluted multiple-juice beverage or blend of single-strength juices...

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

    Science.gov (United States)

    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.

  20. 27 CFR 24.180 - Use of concentrated and unconcentrated fruit juice.

    Science.gov (United States)

    2010-04-01

    ... unconcentrated fruit juice. 24.180 Section 24.180 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX... concentrated and unconcentrated fruit juice. Concentrated fruit juice reduced with water to its original..., and unconcentrated fruit juice reduced with water to not less than 22 degrees Brix, is...

  1. Enzymatic added extraction and clarification of fruit juices-A review.

    Science.gov (United States)

    Sharma, Harsh P; Patel, Hiral; Sugandha

    2017-04-13

    Enzymatic treatment for juice extraction is most commonly used now a days. The enzymatic process is claimed to offer a number of advantages over mechanical-thermal comminution of several fruit pulps. Enzymes are an integral component of modern fruit juice manufacturing and are highly suitable for optimizing processes. Their main purposes are: increase extraction of juice from raw material, increase processing efficiency (pressing, solid settling or removal), and generate a final product that is clear and visually attractive. Juice extraction can be done by using various mechanical processes, which may be achieved through diffusion extraction, decanter centrifuge, screw type juice extractor, fruit pulper and by different types of presses. Enzymatic treatment prior to mechanical extraction significantly improves juice recovery compared to any other extraction process. Enzymatic hydrolysis of the cell walls increases the extraction yield, reducing sugars, soluble dry matter content and galacturonic acid content and titrable acidity of the products. Enzymatic degradation of the biomaterial depends upon the type of enzyme, incubation time, incubation temperature, enzyme concentration, agitation, pH and use of different enzyme combinations. We can conclude from the technical literature that use of the enzymes i.e. cellulases, pectinases, amylases and combination of these enzymes can give better juice yield with superior quality of the fruit juice. Pectinase enzyme can give maximum juice yield i.e. 92.4% at 360 minutes incubation time, 37°C incubation temperature and 5 mg/100 g of enzyme concentration. Whereas the combination of two enzymes i.e. pectin methyl esterase (PME) and polygalacturonase (PG) at 120 minutes of incubation time, 50°C of incubation temperature and 0.05 mg/100 gm of enzymatic concentration can give the maximum yield of 96.8% for plum fruits. This paper discusses the use of enzymes in fruit juice production focusing on the juice recovery

  2. Stability of enterocin AS-48 in fruit and vegetable juices.

    Science.gov (United States)

    Grande, Maria J; Lucas, Rosario; Valdivia, Eva; Abriouel, Hikmate; Maqueda, Mercedes; Omar, Nabil Ben; Martínez-Cañamero, Magdalena; Gálvezi, Antonio

    2005-10-01

    Enterocin AS-48 is a candidate bacteriocin for food biopreservation. Before addressing application of AS-48 to vegetable-based foods, the interaction between AS-48 and vegetable food components and the stability of AS-48 were studied. Enterocin AS-48 had variable interactions with fruit and vegetable juices, with complete, partial, or negligible loss of activity. For some juices, loss of activity was ameliorated by increasing the bacteriocin concentration, diluting the juice, or applying a heat pretreatment. In juices obtained from cabbage, cauliflower, lettuce, green beans, celery, and avocado, AS-48 was very stable for the first 24 to 48 h of storage under refrigeration, and decay of activity was markedly influenced by storage temperature. In fresh-made fruit juices (orange, apple, grapefruit, pear, pineapple, and kiwi) and juice mixtures, AS-48 was very stable for at least 15 days at 4 degrees C, and bacteriocin activity was still detectable after 30 days of storage. Gradual and variable loss of activity occurred in juices stored at 15 and 28 degrees C; inactivation was faster at higher temperatures. In commercial fruit juices (orange, apple, peach, and pineapple) stored at 4 degrees C, the bacteriocin was completely stable for up to 120 days, and over 60% of initial activity was still present in juices stored at 15 degrees C for the same period. Commercial fruit juices stored at 28 degrees C for 120 days retained between 31.5% (apple) and 67.71% (peach) of their initial bacteriocin activity. Solutions of AS-48 in sterile distilled water were stable (120 days at 4 to 28 degrees C). Limited loss of activity was observed after mixing AS-48 with some food-grade dyes and thickening agents. Enterocin AS-48 added to lettuce juice incubated at 15 degrees C reduced viable counts of Listeria monocytogenes CECT 4032 and Bacillus cereus LWL1 to below detection limits and markedly reduced viable counts of Staphylococcus aureus CECT 976.

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

    Science.gov (United States)

    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 fruit juices, where naringin and chlorogenic acid were the major contributor to the total phenolic content. Naringin, which gave out bitter aftertaste to the juice, was found to decrease, 1.6 and 0.59 % reduction in Ledang and Tambun respectively, post-enzymatic treatment. The decrease in naringin, albeit nominal, could be a potential benefit to the juice production in reducing the bitterness of the juice. Post-enzymatic analysis furthermore resulted in no significance differences (p fruit juice of various phenolic compounds, which can provide useful information for evaluating the authenticity and the health benefits from the juice.

  4. 19 CFR 151.91 - Brix values of unconcentrated natural fruit juices.

    Science.gov (United States)

    2010-04-01

    ... 19 Customs Duties 2 2010-04-01 2010-04-01 false Brix values of unconcentrated natural fruit juices... Juices § 151.91 Brix values of unconcentrated natural fruit juices. The following values have been determined to be the average Brix values of unconcentrated natural fruit juices in the trade and commerce...

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

    DEFF Research Database (Denmark)

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

    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....... (Cpermeate/Cfeed) of the aroma compounds. At 45°C the most volatile and hydrophobic aroma compounds obtained the highest concentration factors: 12.1–9.3 (black currant juice) and 17.2–12.8 (model solution). With black currant juice a volume reduction of 13.7% (vol.%) at 45°C, 400L/h, resulted in an aroma...

  6. Recovery of alicyclobacillus from inhibitory fruit juice concentrates.

    Science.gov (United States)

    McNamara, Christopher J; Wiebe, Deborah; Gomez, Margarita

    2011-08-01

    Growth of Alicyclobacillus in low-pH fruit juices may result in off-odors and off-flavors due to the production of compounds such as guaiacol (2-methoxy phenol). An important step in preventing Alicyclobacillus contamination of fruit juices is the screening of incoming ingredients. Many fruit juice concentrates contain compounds that inhibit Alicyclobacillus growth, but beverages produced from the concentrates may not contain sufficient amounts of the active component to prevent spoilage. Therefore, accurate screening of juice concentrates is essential to prevent false-negative test results and product spoilage. The objective of this study was to evaluate isolation methods for detection of Alicyclobacillus in inhibitory juice concentrates. Recovery of Alicyclobacillus spores from inoculated and naturally contaminated concentrates was compared by using pour plate, spread plate, and filtration methods. Pour plates consistently recovered the lowest number of spores from inoculated concentrates. Spread plating was the most effective method used to recover spores from inoculated apple and pomegranate juice concentrates, while filtration resulted in the highest recovery from cranberry concentrate. When tested on naturally contaminated concentrates, the pour plate method failed to detect Alicyclobacillus in many samples. Filtration was much more effective. The filtration method increased the likelihood of detecting Alicyclobacillus contamination of fruit juice concentrates containing inhibitory compounds.

  7. The Analgesic Effect of Pineapple Fruit Juice on Mice

    Directory of Open Access Journals (Sweden)

    Ainul Atiqah binti Hilmi

    2014-08-01

    Full Text Available Background: Pain is a feeling stimulated by the nervous system which can be suppressed by giving an analgesic agent. Some studies revealed that pineapples have an analgesic effect. This study aim was to determine analgesic effect of pineapple on mice. Methods: In this experimental study, the effect was examined by using a writhing method on the 28 male mice. Subjects were divided into 4 groups with 7 mice each. The control group received aquades and other groups received pineapple fruit juice with 20%, 40% and 80% concentration with the dosage of 10 mL/kg/body weight. After 30 minutes, 3% acetic acid was injected intraperitoneally to induce pain. Writhing responseswere observed every 5 minutes for 30 minutes. Results: The result for mean of total writhing reaction was 2.39±0.40, 1.92±0.40, 1.50±2.13, 1.66±0.11 respectively for group 1 to 4. These data indicated a significant decrease of total writhing response in mice with 20%, 40% and 80% concentration compared to control group (p=0.023;p=0.000 and p=0.000 respectively. Most optimal concentration was40% with the protective percentage equal to 71.8%. Conclusion: Pineapple fruit juice concentrations (20%, 40%, and 80%has an analgesic effect with the most optimal concentration of 40%.

  8. Consumption of fresh fruit juice: how a healthy food practice caused a national outbreak of Salmonella Panama gastroenteritis.

    Science.gov (United States)

    Noël, Harold; Hofhuis, Agnetha; De Jonge, Rob; Heuvelink, Annet E; De Jong, Aarieke; Heck, Max E O C; De Jager, Carolien; van Pelt, Wilfrid

    2010-04-01

    In spring 2008, 15 Salmonella Panama laboratory-confirmed cases were reported within 2 weeks, twice the average annual number of reported cases of this infrequent serotype in The Netherlands. To identify the source responsible for this national outbreak, we carried out an epidemiological, microbiological, and trace-back investigation. In total, 33 cases were reported, and a matched case-control study (23 cases/24 controls) identified consumption of fresh (unpasteurized) fruit juice purchased from a large retailer (X) as the only significant risk factor for illness (matched odds ratio: 7.4, 95% confidence interval: 1.5-37.2). Though the bacterium could not be isolated from fruit juice, the minimal pH value for growth of the causative strain of the outbreak (3.4) was compatible with survival in fruit juice from X. The outbreak strain showed acid resistance and adaptive properties that may explain how it could have caused infection through fresh orange juice. To our knowledge, this is the first documented outbreak related to fresh fruit juice consumption in western Europe since 1922. A growing number of consumers who are seeking healthy food practices are exposed to the infectious risks related to unpasteurized fresh fruit juice. Labeling regulations should be adapted to properly indicate to the consumers that unpasteurized fresh fruit juices remain vulnerable to microbial contamination. Frequent microbiological screening and strict compliance with food safety procedures should reduce the infectious hazards of fresh fruit juices.

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

    Science.gov (United States)

    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.

  10. Reducing childhood obesity by eliminating 100% fruit juice.

    Science.gov (United States)

    Wojcicki, Janet M; Heyman, Melvin B

    2012-09-01

    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.

  11. Prevalence, concentration, spoilage, and mitigation of Alicyclobacillus spp. in tropical and subtropical fruit juice concentrates.

    Science.gov (United States)

    Danyluk, Michelle D; Friedrich, Loretta M; Jouquand, Celine; Goodrich-Schneider, Renee; Parish, Mickey E; Rouseff, Russell

    2011-05-01

    The presence of Alicyclobacillus in fruit juices and concentrates poses a serious problem for the juice industry. This study was undertaken to determine the (i) prevalence, concentration, and species of Alicyclobacillus in tropical and subtropical concentrates; (ii) efficacy of aqueous chlorine dioxide in reducing Alicyclobacillus spp. spores on tropical and subtropical fruit surfaces; and (iii) fate of and off-flavor production by Alicyclobacillus acidoterrestris in mango and pineapple juices. One hundred and eighty tropical and subtropical juice concentrates were screened for the presence and concentration of Alicyclobacillus spp. If found, the species of Alicyclobacillus was determined by 16S rDNA sequencing and analysis with NCI BLAST. Of these samples, 6.1% were positive for Alicyclobacillus, and nine A. acidoterrestris strains and two Alicyclobacillus acidocaldarius strains were identified. A five-strain cocktail of Alicyclobacillus spp. was inoculated onto the surface of fruits (grapefruit, guava, limes, mangoes, oranges and pineapple), which were then washed with 0, 50, or 100 ppm aqueous chlorine dioxide. Significant reductions due to chlorine dioxide were only seen on citrus fruits. A five-strain cocktail of A. acidoterrestris was inoculated into mango and pineapple juices. Microbial populations were enumerated over a 16-day period. Aroma compounds in the juice were analyzed by GC-olfactometry (GC-O) and confirmed using GC-MS. GC-O of mango juice identified previously reported medicinal/antiseptic compounds. GC-O of pineapple juice revealed an unexpected "cheese" off-aroma associated with 2-methylbutyric acid and 3-methylbutyric acid.

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

    Science.gov (United States)

    Aleksieva, K. I.; Dimov, K. G.; Yordanov, N. D.

    2014-10-01

    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.

  13. Spray drying of fruit and vegetable juices--a review.

    Science.gov (United States)

    Verma, Anjali; Singh, Satya Vir

    2015-01-01

    The main cause of spray drying is to increase the shelf life and easy handling of juices. In the present paper, the studies carried out so far on spray drying of various fruits and vegetables are reported. The major fruit juices dried are mango, banana, orange, guava, bayberry, watermelon, pineapple, etc. However, study on vegetable juices is limited. In spray drying, the major optimized parameters are inlet air temperature, relative humidity of air, outlet air temperature, and atomizer speed that are given for a particular study. The juices in spray drying require addition of drying agents that include matlodextrin, liquid glucose, etc. The drying agents are added to increase the glass transition temperature. Different approaches for spray dryer design have also been discussed in the present work.

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

    Science.gov (United States)

    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.

  15. 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.

    Science.gov (United States)

    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.

  16. Analysis of some Romanian fruit juices by ICP-MS

    Science.gov (United States)

    Dehelean, A.; Magdas, D. A.

    2013-11-01

    The present study was carried out to evaluate the heavy metal content of 21 Romanian single strength fruit (plum, apple, sour cherry) juices. The samples were collected from five Romanian areas namely: Alba, Maramures, Cluj, Salaj and Moldova. The results indicated macro (Na, Mg, Ca, P) and micro (Fe, Zn, Ni, Cr, Cd, Pb, etc) elements in the selected samples. The determination was performed by ICP-MS. Our results for fruit juice were compared with allowable limits for drinking water in the United Kingdom (NS30).

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

    Science.gov (United States)

    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)

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

    Directory of Open Access Journals (Sweden)

    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.

  19. Investigating the transport dynamics of anthocyanins from unprocessed fruit and processed fruit juice from sour cherry (Prunus cerasus L.) across intestinal epithelial cells.

    Science.gov (United States)

    Toydemir, Gamze; Boyacioglu, Dilek; Capanoglu, Esra; van der Meer, Ingrid M; Tomassen, Monic M M; Hall, Robert D; Mes, Jurriaan J; Beekwilder, Jules

    2013-11-27

    Anthocyanins can contribute to human health through preventing a variety of diseases. The uptake of these compounds from food and the parameters determining uptake efficiency within the human body are still poorly understood. Here we have employed a Caco-2 cell based system to investigate the transport of key antioxidant food components from sour cherry (Prunus cerasus L.) across the intestinal epithelial barrier. Anthocyanins and (-)-epicatechin were supplied in three contrasting matrices: fruit, processed fruit cherry juice, and polyphenolic fractions obtained by solid-phase extraction. Results show that both compound types behave differently. Fruit or juice matrices display comparable transport across the epithelial cell layer. The juice supplements sucrose and citric acid, which are regularly added to processed foods, have a positive effect on stability and transport. Polyphenolic fractions display a lower transport efficiency, relative to that of the fruit or juice, indicating the importance of food matrix components for intestinal absorption of polyphenols.

  20. Influence of refrigeration length and of sugar addition on ascorbic acid content in some natural juices

    OpenAIRE

    Marcel Avramiuc; Liviu Fartaies

    2009-01-01

    Following some studies concerning the main factors influencing the concentration of vitamins within food raw materials, especially ascorbic acid, this work tries to evidence the influence of the refrigeration temperature and of the sucrose addition on content of this vitamin in three types of natural juice. The biological material was represented by orange, strawberry and kivi natural juices, obtained from these fruits by means a crushing out process. For each type of juice there ...

  1. Identification of specific microorganisms in fresh squeezed street vended fruit juices

    Directory of Open Access Journals (Sweden)

    K Sahithi Reddy

    2016-01-01

    Full Text Available Introduction: In developing country like India, street foods such as salads and fresh cut fruits are widely consumed. Among all street foods, fruit juices are common beverages, consumed more because of higher consumer preference both in terms of taste and health. Moreover, there is a dearth of Indian studies on contamination of street vended fruit juices. Aim: To determine the pH and specific microorganisms in freshly squeezed street vended fruit juices. Materials and Methods: Four fruit juices i.e., Grapes, Sweet Lime, Pineapple and Sapota were chosen for the study. Juices were collected in summer season in months between April and June 2013. Ten samples of 50 ml each fruit juice was collected in sterile bottles from various street vendors of Dilshuknagar area of Hyderabad city. Transportation of samples to Food Toxicology laboratory, National Institute of Nutrition was done in the ice box and processing was done within 2–4 h. Results: All juices showed bacterial contamination except one sample of grape juice. Pineapple juice samples showed the high bacterial contamination with all samples positive for fecal coliforms and Shigella spp. (100%. Salmonella spp. was detected only in one sample of Sapota juice (10%. Significant difference among fruit juices for prevalence of microorganisms was seen only for Escherichia coli (P = 0.03 with least count in Grape juice (20%. Conclusion: Freshly squeezed street vended fruit juices were contaminated with pathogenic bacteria, which significantly attributed to public health problem.

  2. Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.

    Science.gov (United States)

    Filannino, P; Cardinali, G; Rizzello, C G; Buchin, S; De Angelis, M; Gobbetti, M; Di Cagno, R

    2014-04-01

    Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities of L. plantarum strains during fermentation (24 h at 30°C) and storage (21 days at 4°C) differed only in part, being mainly influenced by the matrix. ChJ and PJ were the most stressful juices for growth and survival. Overall, the growth in juices was negatively correlated with the initial concentration of malic acid and carbohydrates. The consumption of malic acid was noticeable for all juices, but mainly during fermentation and storage of ChJ. Decreases of branched-chain amino acids (BCAA)-with the concomitant increase of their respective branched alcohols-and His and increases of Glu and gamma-aminobutyric acid (GABA) were the main traits of the catabolism of free amino acids (FAA), which were mainly evident under less acidic conditions (CJ and TJ). The increase of Tyr was found only during storage of ChJ. Some aldehydes (e.g., 3-methyl-butanal) were reduced to the corresponding alcohols (e.g., 3-methyl-1-butanol). After both fermentation and storage, acetic acid increased in all fermented juices, which implied the activation of the acetate kinase route. Diacetyl was the ketone found at the highest level, and butyric acid increased in almost all fermented juices. Data were processed through multidimensional statistical analyses. Except for CJ, the juices (mainly ChJ) seemed to induce specific metabolic traits, which differed in part among the strains. This study provided more in-depth knowledge on the metabolic mechanisms of growth and maintenance of L. plantarum in vegetable and fruit habitats, which also provided helpful information to select the most suitable starters for fermentation of targeted matrices.

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

    Science.gov (United States)

    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 juice from different genotypes were significantly affected (p fruit juice.

  4. 离子交换色谱法对8种有机酸含量的同时测定%Simultaneous Determination of 8 Organic Acids in Fruit Juice by Ion Exchange Chromatography

    Institute of Scientific and Technical Information of China (English)

    王红青; 肖海龙; 赵凯; 黄建萍

    2011-01-01

    建立了淋洗液自动发生梯度淋洗的离子交换色谱法同时测定果汁中乳酸、乙酸、苹果酸、丙二酸、马来酸、草酸、柠檬酸、异柠檬酸8种有机酸的分析方法.样品经处理后用lonPac AS11-HC分离柱和lonPac AG11-HC型保护柱分离,以EG40自动淋洗液发生器生成的0.8~30 mmol/L KOH为淋洗液梯度洗脱,抑制型电导检测器检测.在优化的梯度条件下,8种有机酸均能基线分离,且待测物浓度与其峰面积在一定范围内呈良好线性.8种有机酸的检出限为10~30 μg/L,加标回收率为95%~100%,相对标准偏差RSDs(n =6)小于3.0%.方法用于果汁样品中有机酸含量的检测,平行性好、准确度高,结果满意.并通过建立鲜榨果汁的有机酸指纹图谱,初步鉴定果汁的品质.%A gradient elution/ion exchange chromatographic method was developed for the simultaneous determination of lactic acid, acetic acid, DL-malic acid, malonic acid, maleic acid, oxalic acid, citric acid and DL-isocitric acid trisodium salt in fruit juice. 0. 8 -30 mmol/L KOH was produced with an EG40 eluent autogenerator. Eight organic acids were separated on an IonPac AS11-HC column and an IonPac AG11-HC guard column, and detected with suppressed conductivity detector under the self-regenerating suppressor mode. The gradient elution conditions were optimized. Under the optimal conditions, eight organic acids were successfully separated and good linear relationships were obtained between peak area and mass concentration in the measurement ranges. Trie detection limits were in the range of 10 -30 μg/L, and the average recoveries were 95% - 100% with RSDs ( n = 6) less than 3. 0% . The method was simple and was applied in determination of eight organic acids in fruit juice samples with good precision and accuracy. The method could be used to evaluate the quality of fruit juice by developing fingerprint chromatograph of squeezing fresh fruit juice.

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

    Science.gov (United States)

    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.

  6. Topographic and radiographic profile assessment of dental erosion. Part II: effect of citrus fruit juices on human dentition.

    Science.gov (United States)

    Bassiouny, Mohamed A; Yang, Jie; Kuroda, Shuntaro

    2008-01-01

    This study sought to monitor changes in the topography, morphology, and radiographic profiles of human permanent teeth that had been exposed to citrus fruit juices. The effect of long-term exposure was monitored for a prolonged duration of 20 weeks according to set criteria. Topographic and morphologic changes were observed at weekly intervals following challenge by test fluids (orange, lemon, and grapefruit juices) and compared with control fluids (acetic acid and water). The qualitative changes in the specimens' topography and the morphology of citrus fruit juices and control fluids are described as a function of time, in specific details. The digitized radiographic images obtained at four-week intervals were analyzed and the changes were assessed. The results indicated that orange juice specimens demonstrated the mildest changes, while lemon juice specimens displayed the most severe damage to the coronal segments of the teeth. This damage manifested as loss of cusp height, cervical enamel, and coronal radius, as well as reduction of enamel cap height. Of the tested and control fluids, lemon juice displayed the most eros ion, followed by acetic acid, grapefruit juice, orange juice, and water, which had no effect. Continued immersion in the four acidic fluids led to varying degrees of enamel loss progression.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    Singh, Smita; Jindal, Rahul

    2010-01-01

    Aims and Objective: The purpose of this study is to measure the initial pH of various commonly used beverages and to determine their ability to maintain a low pH by measuring their buffering capacities. Materials and Methods: Twelve commercially available drinks were taken and divided into four groups (preserved fruit juices, tea, mineral water and carbonated drinks. Each group comprised of three drinks. Their initial pH were measured with pH meter and their buffering capacities were 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. PMID:21116386

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

    Science.gov (United States)

    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.

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

    Institute of Scientific and Technical Information of China (English)

    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。

  13. Morphological alterations on human radicular dentin after exposure to different fruit juice drinks

    OpenAIRE

    Daniela Leal ZANDIM-BARCELOS; Martins, Cínthia Oliveira [UNESP; CAVASSIM, Rodrigo; Rossa Júnior, Carlos; Abi-Rached, Ricardo Samih Georges [UNESP; Sampaio, José Eduardo Cezar [UNESP

    2011-01-01

    Purpose: This in vitro study aimed to evaluate the effect of different fruit juice drinks available in the Brazilian market on smear layer removal and dentinal tubules opening, as well as to verify the effect of toothbrushing subsequently to the juices exposure. Methods: Dentin specimens were prepared and randomly distributed into the control group (distilled water) and twelve types of fruit juice drinks (cashew, orange, mandarin, apple, passion fruit, guava, strawberry, grape, mango, pear, p...

  14. Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices.

    Science.gov (United States)

    Jiménez-Sánchez, Cecilia; Lozano-Sánchez, Jesús; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

    2017-02-11

    Traditional thermal techniques may cause losses in nutritional quality and phytochemical contents, and also in physicochemical, rheological, and organoleptic properties of processed fruit juices. This paper provides an overview of the effect on these qualities by the use of alternatives to traditional thermal treatments in fruit-juice processing, for three key operations in fruit-juice production such as microbial inactivation, enzyme inactivation, and juice-yield improvement. These alternatives are UV light, high-intensity light pulses, γ-irradiation, pulsed electric fields, radiofrequency electric fields, Ohmic heating, microwave heating, ultrasound, high hydrostatic pressure, supercritical carbon dioxide, ozonation, and flash-vacuum expansion. Although alternatives to heat treatments seem to be less detrimental than the thermal treatment, there are many parameters and conditions that influence the output, as well as the nature of the juice itself, hampering comparisons between different studies. Additionally, future research should focus on understanding the mechanisms underlying the changes in the overall quality of fruit juices, and also on scaled-up processes, process design, and optimization that need to be deal with in detail to maximize their potential as alternative nonthermal technologies in fruit-juice processing while maintaining fruit-juice attributes to the maximum.

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

    Directory of Open Access Journals (Sweden)

    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.

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

    Science.gov (United States)

    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.

  17. Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

    Science.gov (United States)

    Filannino, P.; Cardinali, G.; Rizzello, C. G.; Buchin, S.; De Angelis, M.; Gobbetti, M.

    2014-01-01

    Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities of L. plantarum strains during fermentation (24 h at 30°C) and storage (21 days at 4°C) differed only in part, being mainly influenced by the matrix. ChJ and PJ were the most stressful juices for growth and survival. Overall, the growth in juices was negatively correlated with the initial concentration of malic acid and carbohydrates. The consumption of malic acid was noticeable for all juices, but mainly during fermentation and storage of ChJ. Decreases of branched-chain amino acids (BCAA)—with the concomitant increase of their respective branched alcohols—and His and increases of Glu and gamma-aminobutyric acid (GABA) were the main traits of the catabolism of free amino acids (FAA), which were mainly evident under less acidic conditions (CJ and TJ). The increase of Tyr was found only during storage of ChJ. Some aldehydes (e.g., 3-methyl-butanal) were reduced to the corresponding alcohols (e.g., 3-methyl-1-butanol). After both fermentation and storage, acetic acid increased in all fermented juices, which implied the activation of the acetate kinase route. Diacetyl was the ketone found at the highest level, and butyric acid increased in almost all fermented juices. Data were processed through multidimensional statistical analyses. Except for CJ, the juices (mainly ChJ) seemed to induce specific metabolic traits, which differed in part among the strains. This study provided more in-depth knowledge on the metabolic mechanisms of growth and maintenance of L. plantarum in vegetable and fruit habitats, which also provided helpful information to select the most suitable starters for fermentation of targeted matrices. PMID:24487533

  18. Severe lactic acidosis associated with juice of the mangosteen fruit Garcinia mangostana.

    Science.gov (United States)

    Wong, Leslie P; Klemmer, Philip J

    2008-05-01

    The tropical mangosteen fruit has long been prized in Southeast Asia for its traditional healing properties. Mangosteen fruit juice is now available in the United States and marketed for its purported health benefits. We describe a case of severe lactic acidosis associated with the use of mangosteen juice as a dietary supplement.

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

    Science.gov (United States)

    Guimarães, Rafaela; Barros, Lillian; Barreira, João C M; Sousa, M 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 (Citrusxaurantiifolia) 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 and inhibition of lipid peroxidation using beta-carotene-linoleate model system in liposomes and thiobarbituric acid reactive substances (TBARS) assay in brain homogenates. Reducing sugars and phenolics were the main antioxidant compounds found in all the extracts. Peels polar fractions revealed the highest contents in phenolics, flavonoids, ascorbic acid, carotenoids and reducing sugars, which certainly contribute to the highest antioxidant potential found in these fractions. Peels volatile fractions were clearly separated using discriminant analysis, which is in agreement with their lowest antioxidant potential.

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

    OpenAIRE

    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...

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

    Science.gov (United States)

    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.

  2. Improving the storage stability of Bifidobacterium breve in low pH fruit juice.

    Science.gov (United States)

    Saarela, M; Alakomi, H L; Mättö, J; Ahonen, A M; Puhakka, A; Tynkkynen, S

    2011-09-01

    Bifidobacterial food applications are limited since bifidobacteria are sensitive to e.g. acidic conditions prevalent in many food matrices. The aim of the present study was to investigate whether a low pH selection step alone or combined to UV mutagenesis could improve the viability of an acid sensitive Bifidobacterium strain, B. breve 99, in low pH food matrices. Furthermore, the potential of carriers and an oat fibre preparation to further improve the stability was studied. The best performing low pH tolerant variants in the present study were generated by UV-mutagenesis with 70-700μJ/cm(2) followed by incubation in growth medium at pH 4.5. The most promising variants regarding the low pH tolerance showed, in repeated tests with cells grown without pH control, about one Log-value better survival in pH 3.8 fruit juice after one week storage at 4°C compared to wild-type B. breve 99. Cells grown with pH control, PDX formulated and then frozen showed poorer viability in low pH fruit juice than cells grown with no pH control. For frozen concentrates pH 3.8 was too stressful and no or small differences between the variants and the wild-type strain were seen. The differences detected at pH 3.8 with the cells grown without pH control were also seen with the frozen concentrates at pH 4.5. Some improvement in the stability could be achieved by using a combination of trehalose, vitamin C and PDX as a freezing carrier material, whereas a significant improvement in the stability was seen when oat fibre was added into the fruit juice together with the frozen cells. Due to the initial very poor fruit juice tolerance of B. breve 99 the obtained improvement in the stability was not enough for commercial applications. However, the same methods could be applied to initially better performing strains to further improve their stability in the fruit juice.

  3. H PLC法检测树莓果汁和果酒中的有机酸%Detection of Organic Acids in Raspberry Fruit Juice and Raspberry Wine by High-Performance Liquid Chromatography

    Institute of Scientific and Technical Information of China (English)

    韩晓鹏; 牟德华; 赵英莲; 李艳

    2015-01-01

    In this study, the method for the separation and the detection of 9 kinds of organic acids in raspberry fruit juice and raspberry wine by HPLC was established. The separation was performed on the DIKMA Platisil ODS [4.6×250 mm I.D5μm]column , the mobile phase were 0.02 mol/L NaH2PO4 (pH2.9) and methanol-acetonitrile (98∶2) with flow rate of 0.5 mL/min, column temperature at 30℃, detection wave-length of 213 nm, and injection volume of 20μL.Under the detection conditions , organic acids in raspberry juice and wine could be successful-ly separated and determined with good linear relationships (correlation coefficients above 0.999). RSD was 0.34%~2.63%, and recovery rate was above 85%. 4 organic acids were detected in raspberry juice and citric acid was the main organic acid with its content as 12.39 g/L. There were 8 organic acids detected in raspberry wine and citric acid was still the main organic acid (its content decreased by 13.56%than that before the fermentation). Pyruvic acid, lactic acid, D-malic and succinic acid were produced during the fermentation. This method was simple with comparatively high accuracy and precision .%建立利用高效液相色谱(HPLC)法分离和检测树莓果汁和果酒中9种有机酸的分析方法。本研究选用迪马Platisil ODS C18[4.6×250 mm ID,5μm]色谱柱,0.02 mol/L NaH2PO4(pH2.9)∶乙腈(98∶2)缓冲溶液为流动相,控制流速为0.5 mL/min,柱温30℃,检测波长213 nm,进样量20μL,可以较好地分离和测定树莓果汁和果酒中的有机酸。所建方法的相对标准偏差为0.34%~2.63%,回收率85%以上,有机酸的线性相关系数R2>0.999。结果从树莓汁中检测出4种有机酸,以柠檬酸为主,含量为12.39 g/L;从树莓酒中检测出8种有机酸,仍以柠檬酸为主,含量比发酵前降低了13.56%。发酵产生了丙酮酸、乳酸、D-苹果酸和琥珀酸。该方法简便,具有较高的准确度和精密度。

  4. Preventive effect of Morinda citrifolia fruit juice on neuronal damage induced by focal ischemia.

    Science.gov (United States)

    Harada, Shinichi; Hamabe, Wakako; Kamiya, Kohei; Satake, Toshiko; Yamamoto, Junichiro; Tokuyama, Shogo

    2009-03-01

    It is known that the fruit juice of Morinda citrifolia (M. citrifolia, Noni, Rubiaceae) has various pharmacological effects such as antioxidant or anti-inflammatory activities, which may help the inhibition of ischemic neuronal damage. Here, we examined the effect of the fruit juice of M. citrifolia (Noni juice) on the brain damage caused by ischemic stress in mice. Noni juice was obtained from the mature fruit grown in Okinawa (about 1.5 l/4 kg of fruit; 100% Okinawa Noni juice (ONJ). Male ddY mice were supplied with 3% or 10% juice in the drinking water for 7 d, and compared to the control group. On the 7th day, mice were subjected to 2 h of middle cerebral artery occlusion (MCAO). Interestingly, the intake of juice reduced the infarct volume as analyzed by 2,3,5-triphenyltetrazolium chloride (TTC) staining on the 3rd day of MCAO when compared to the control group. Furthermore, we found that the neurological deficit scores (NDS) were decreased after the reperfusion in the juice-supplied mice. On the other hand, the intake of juice did not affect the expression levels of antioxidant such as Cu/Zn superoxide dismutase. The present study suggests that Noni juice may have a preventive effect against cerebral ischemic stress, while further studies are needed to explain the detailed mechanism.

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

    Science.gov (United States)

    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.

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

    OpenAIRE

    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 ...

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

    Science.gov (United States)

    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.

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

    Directory of Open Access Journals (Sweden)

    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.

  9. Effects and Mechanisms of Fruit and Vegetable Juices on Cardiovascular Diseases

    Directory of Open Access Journals (Sweden)

    Jie Zheng

    2017-03-01

    Full Text Available Many studies have indicated that consumption of vegetables and fruits are positively related to lower incidence of several chronic noncommunicable diseases. Although composition of fruit and vegetable juices is different from that of the edible portion of fruits and vegetables, they contain polyphenols and vitamins from fruits and vegetables. Drinking vegetable and fruit juices is very popular in many countries, and also an efficient way to improve consumption of fruits and vegetables. The studies showed that fruit and vegetable juices affect cardiovascular risk factors, such as lowering blood pressure and improving blood lipid profiles. The main mechanisms of action included antioxidant effects, improvement of the aspects of the cardiovascular system, inhibition of platelet aggregation, anti-inflammatory effects, and prevention of hyperhomocysteinemia. Drinking juices might be a potential way to improve cardiovascular health, especially mixtures of juices because they contain a variety of polyphenols, vitamins, and minerals from different fruits and vegetables. This review summarizes recent studies on the effects of fruit and vegetable juices on indicators of cardiovascular disease, and special attention is paid to the mechanisms of action.

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

    Directory of Open Access Journals (Sweden)

    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.

  11. Effect of fermentation and subsequent pasteurization processes on amino acids composition of orange juice.

    Science.gov (United States)

    Cerrillo, I; Fernández-Pachón, M S; Collado-González, J; Escudero-López, B; Berná, G; Herrero-Martín, G; Martín, F; Ferreres, F; Gil-Izquierdo, A

    2015-06-01

    The fermentation of fruit produces significant changes in their nutritional composition. An orange beverage has been obtained from the controlled alcoholic fermentation and thermal pasteurization of orange juice. A study was performed to determine the influence of both processes on its amino acid profile. UHPLC-QqQ-MS/MS was used for the first time for analysis of orange juice samples. Out of 29 amino acids and derivatives identified, eight (ethanolamine, ornithine, phosphoethanolamine, α-amino-n-butyric acid, hydroxyproline, methylhistidine, citrulline, and cystathionine) have not previously been detected in orange juice. The amino acid profile of the orange juice was not modified by its processing, but total amino acid content of the juice (8194 mg/L) was significantly increased at 9 days of fermentation (13,324 mg/L). Although the pasteurization process produced partial amino acid degradation, the total amino acid content was higher in the final product (9265 mg/L) than in the original juice, enhancing its nutritional value.

  12. Alicyclobacillus acidoterrestris in pasteurized exotic Brazilian fruit juices: isolation, genotypic characterization and heat resistance.

    Science.gov (United States)

    McKnight, I C; Eiroa, M N U; Sant'Ana, A S; Massaguer, P R

    2010-12-01

    In this study, the population of Alicyclobacillus spp. was estimated in pasteurized exotic Brazilian fruit juices using the most probable number (MPN) technique followed by biochemical tests. Pasteurized passion fruit (n = 57) and pineapple (n = 50) juices were taken directly from Brazilian manufacturers. While Alicyclobacillus spp. was isolated from passion fruit juice, the microorganism was not found in any pineapple juice samples. A higher incidence of Alicyclobacillus was observed in samples taken in June and July (dry months in Brazil) in comparison to the other months (March, April, May and August), and the highest Alicyclobacillus counts were recovered from these samples(>23 MNP/100 mL). Sixteen (n = 16) Alicyclobacillus strains were typed using the randomly amplified polymorphic DNA method (RAPD-PCR). RAPD-PCR revealed great genetic similarity between the passion fruit juice strains and Alicyclobacillus acidoterrestris DSM 2498. The heat resistance of three isolates was determined, and the mean D(95°) (1.7 min) and z (7.6 °C) values in the passion fruit juice were not significantly different (p > 0.05) from those obtained for the DSM 2498 strain (D(95°) = 1.5 min and z = 7.1 °C). This is the first report on the isolation of A. acidoterrestris from exotic fruit juices such as passion fruit juice. It is worth pointing out the importance of applying good agricultural practices in the field and applying controls for the fruit selection and washing steps, as well as controlling the time/temperature conditions for pasteurization so as to reduce the incidence and chances of A. acidoterrestris spoilage in these juices.

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

    Science.gov (United States)

    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

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

    Science.gov (United States)

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

    2009-05-01

    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.

  15. Role of pomegranate and citrus fruit juices in colon cancer prevention.

    Science.gov (United States)

    Jaganathan, Saravana Kumar; Vellayappan, Muthu Vignesh; Narasimhan, Gayathri; Supriyanto, Eko

    2014-04-28

    Colorectal cancer is the second leading cause of cancer-related deaths in the United States. Recent studies prove that though chemotherapeutic agents are being used for the treatment of colon cancer, they become non-effective when the cancer progresses to an invasive stage. Since consumption of certain dietary agents has been linked with various cancers, fruit juices have been investigated for their consistently protective effect against colon cancer. The unique biochemical composition of fruit juices is responsible for their anticancer properties. In this review, the chemo-preventive effect of fruit juices such as pomegranate and citrus juices against colon cancer are discussed. For this purpose, the bioavailability, in vitro and in vivo effects of these fruit juices on colorectal cancer are highlighted. Moreover, there is a scarcity of studies involving human trials to estimate the preventive nature of these juices against colon cancer. This review will support the need for more preclinical tests with these crude juices and their constituents in different colorectal cancer cell lines and also some epidemiological studies in order to have a better understanding and promote pomegranate and citrus juices as crusaders against colon cancer.

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

    Directory of Open Access Journals (Sweden)

    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

  17. 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

    OpenAIRE

    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...

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

    Science.gov (United States)

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

    2014-06-01

    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 chemical preservatives or refrigeration. Instrumental color values have been correlated with the pigment concentrations present in the fresh as well as stored juices. There was 36, 72 and 60 % loss of total carotenoids in the case of carrot, pineapple and musk melon juices respectively while the lycopene content remained unchanged after 90 days of storage. The betanin content decreased 37 % in the case of beetroot juice and 25 % in the case of beetroot juice blended with carrot and tomato juices. Sensory analysis has revealed a clear preference for the beetroot blended mixed juice.

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

    Science.gov (United States)

    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...

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

    Directory of Open Access Journals (Sweden)

    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.

  1. Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp. Juice

    Directory of Open Access Journals (Sweden)

    José de Jesús Manríquez-Torres

    2016-11-01

    Full Text Available Blackberry (Rubus fruticosus spp. fruit has high antioxidant activity due to its significant content of anthocyanins and antioxidant compounds. Among emerging technologies for food preservation, thermoultrasound is a technique that reduces microbial loads and releases compounds with antioxidant properties. The objective of this study was to determine the antioxidant content and fatty acid profile of blackberry juice subjected to thermoultrasound treatment in comparison to pasteurized juice. Blackberry juice and n-hexane extracts from a control (untreated juice, pasteurized, and thermoultrasonicated samples were evaluated for antioxidant activity, fatty acid profile, and antioxidant content. The juice treated with thermoultrasound exhibited significantly (p < 0.05 higher levels of total phenols (1011 mg GAE/L, anthocyanins (118 mg Cy-3-GlE/L; antioxidant activity by ABTS (44 mg VCEAC/L and DPPH (2665 µmol TE/L in comparison to the control and pasteurized samples. Oil extract from thermoultrasound juice also had the highest antioxidant activity (177.5 mg VCEAC/L and 1802.6 µmol TE/L. The fatty acid profile of the n-hexane extracts showed the presence of myristic, linolenic, stearic, oleic, and linoleic acids and was not affected by the treatments except for stearic acid, whose amount was particularly higher in the control. Our results demonstrated that thermoultrasound can be an alternative technology to pasteurization that maintains and releases antioxidant compounds and preserves the fatty acids of fruit juice.

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

    Science.gov (United States)

    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

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

    Science.gov (United States)

    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 juice condition consuming the greatest amount of beverage (226.6 ± 116.4 g), and for energy consumed from food, with the 12 oz. 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 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.

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

    Science.gov (United States)

    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.

  5. FRUIT JUICES AS AN ALTERNATIVE TECHNIQUE FOR CONSERVATION OF FRESH-CUT BANANA

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    ANDERSON ADRIANO MARTINS MELO

    2014-01-01

    Full Text Available Browning discoloration after cutting is detrimental for the quality of a number of fruits and vegetables, such as banana, apple, pear, potato, and some roots such as cassava, yam, and others. Browning and softening compromise banana after cut shelf-life in a few hours under cold storage. Therefore, anti-browning compounds have been applied to slices before packing. Some commonly used substances are calcium chloride, ascorbic acid, cysteine and citric acid, in immersed inchemical mixtures. Recent studies have demonstrated the possibility of preserving fresh-cut banana immersed in sweetened fruit juice for relatively longer periods, favoring commercialization. This type of conservation, although widely used in Brazil for fruit salads, consists of a more complex system in a physiological basis, requiring adjustment of the solution parameters, such as sugar concentration, pH and acidity, considering the viability and freshness of the plant tissue. In this short review, we discuss some experimental data and present a new method for preserving fresh-cut banana. Reduction of enzymatic activity, either in temporary dipping treatment or permanent immersion of banana slices is regarded as a key factor for maintaining its quality during cold storage.

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

    Science.gov (United States)

    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.

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

    Directory of Open Access Journals (Sweden)

    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.

  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;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

    Energy Technology Data Exchange (ETDEWEB)

    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

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

    DEFF Research Database (Denmark)

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

    2003-01-01

    the 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....../kg of 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......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...

  10. Chemical guide parameters for Punica granatum cv. 'Mollar' fruit juices processed at industrial scale.

    Science.gov (United States)

    Vegara, Salud; Martí, Nuria; Lorente, José; Coll, Luís; Streitenberger, Sergio; Valero, Manuel; Saura, Domingo

    2014-03-15

    To contribute for setting reference guideline for commercial juice from the pomegranate variety 'Mollar', chemical composition of eighteen samples directly obtained and commercialised in 2012 from three different fruit juice factories was investigated. According to the findings, the relative density of direct pomegranate juices varied between 1.061 and 1.064, which correspond to 15.15 and 15.71°Brix; titratable acidity changed between 2.6 and 2.8g/L, citric acid between 2.3 and 2.8 g/L, l-malic acid in a range of 1.3-1.4 g/L, and d-isocitric acid at levels less than 20mg/L. Glucose values ranged from 61.4 to 65.0 g/L, whereas fructose displayed values between 65.3 and 68.0 g/L. The predominant mineral was potassium (2,400-2,900 mg/L), followed by phosphorous, magnesium, calcium and sodium at levels of 81-89 mg/L, 17.6-28.5mg/L, 5.8-7.5mg/L and 4.3-5.3mg/L, respectively. Chemical determinations of anthocyanin and ellagitannin profiles and amino acids contents were also carry out. Concentrations of anthocyanins in commercialised samples were Cy3,5dG (19.30 ± 3.47 mg/L), followed by Dp3,5dG (17.87 ± 6.74 mg/L) and Cy3G (12.91 ± 6.32 mg/L). Punicalagin levels ranged between 503.70 and 762.85 mg/L, punicalins between 239.9 and 364.5mg/L, and free ellagic acid level was typically between 268.67 and 389.64 mg/L. The juice samples exhibited high amount of total phenolics (1,136-3,581 mg/L) as well as high ABTS radical scavenging activity (18-31 mmol Trolox/L).

  11. The effect of Coca-Cola and fruit juices on the surface hardness of glass-ionomers and 'compomers'.

    Science.gov (United States)

    Aliping-McKenzie, M; Linden, R W A; Nicholson, J W

    2004-11-01

    The interaction of tooth-coloured dental restorative materials (a conventional glass-ionomer, two resin-modified glass-ionomers and two compomers) with acidic beverages has been studied with the aim of investigating how long-term contact affects solution pH and specimen surface hardness. For each material (ChemFil Superior, ChemFlex, Vitremer Core Build-Up/Restorative, Fuji II LC, Dyract AP and F2000) disc-shaped specimens were prepared and stored in sets of six in the following storage media: 0.9% NaCl (control), Coca-Cola, apple juice and orange juice. After time intervals of 1 day, 1 week, 1 month, 3 months, 4 months, 6 months and 1 year, solution pH and Vickers Hardness Number were determined for each individual specimen. Differences were analysed by anova followed by Student-Newman-Keuls post hoc analysis. All materials were found to reduce the pH of the 0.9% NaCl, but to increase the pH of the acidic beverages. The conventional glass-ionomers dissolved completely in apple juice and orange juice, but survived in Coca-Cola, albeit with a significantly reduced hardness after 1 year. The other materials survived in apple juice and orange juice, but showed greater reductions in surface hardness in these beverages than in Coca-Cola. Fruit juices were thus shown to pose a greater erosive threat to tooth coloured materials than Coca-Cola, a finding which is similar to those concerning dentine and enamel towards these drinks.

  12. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications.

    Science.gov (United States)

    Jiménez-Sánchez, Cecilia; Lozano-Sánchez, Jesús; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

    2017-02-11

    This paper provides an overview of alternatives to conventional thermal treatments and a review of the literature on fruit-juice processing for three key operations in fruit-juice production such as microbial inactivation, enzyme inactivation, and juice yield enhancement, these being radiation treatments (UV light, high-intensity light pulses, γ-irradiation), electrical treatments (pulsed electric fields, radiofrequency electric fields, ohmic heating), microwave heating, ultrasound, high hydrostatic pressure, inert gas treatments (supercritical carbon dioxide, ozonation), and flash-vacuum expansion. The nonthermal technologies discussed in this review have the potential to meet industry and consumer expectations. However, the lack of standardization in operating conditions hampers comparisons among different studies, and consequently ambiguity arises within the literature. For the juice industry to advance, more detailed studies are needed on the scaling-up, process design, and optimization, as well as on the effect of such technologies on juice quality of juices in order to maximize their potential as alternative nonthermal technologies in fruit-juice processing.

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

    Science.gov (United States)

    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 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 fruit juice.

  14. Effects of genotype, latitude, and weather conditions on the composition of sugars, sugar alcohols, fruit acids, and ascorbic acid in sea buckthorn (Hippophaë rhamnoides ssp. mongolica) berry juice.

    Science.gov (United States)

    Zheng, Jie; Yang, Baoru; Trépanier, Martin; Kallio, Heikki

    2012-03-28

    Sea buckthorn berries (Hippophaë rhamnoides ssp. mongolica) of nine varieties were collected from three growth locations in five inconsecutive years (n = 152) to study the compositional differences of sugars, sugar alcohols, fruit acids, and ascorbic acid in berries of different genotypes. Fructose and glucose (major sugars) were highest in Chuiskaya and Vitaminaya among the varieties studied, respectively. Malic acid and quinic acid (major acids) were highest in Pertsik and Vitaminaya, respectively. Ascorbic acid was highest in Oranzhevaya and lowest in Vitaminaya. Berry samples of nine varieties collected from two growth locations in five years (n = 124) were combined to study the effects of latitude and weather conditions on the composition of H. rhamnoides ssp. mongolica. Sea buckthorn berries grown at lower latitude had higher levels of total sugar and sugar/acid ratio and a lower level of total acid and were supposed to have better sensory properties than those grown at higher latitude. Glucose, quinic acid, and ascorbic acid were hardly influenced by weather conditions. The other components showed various correlations with temperature, radiation, precipitation, and humidity variables. In addition, fructose, sucrose, and myo-inositol correlated positively with each other and showed negative correlation with malic acid on the basis of all the samples studied (n = 152).

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

    Directory of Open Access Journals (Sweden)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  18. Improving the antioxidant functionality of Citrus junos Tanaka (yuzu) fruit juice by underwater shockwave pretreatment.

    Science.gov (United States)

    Kuraya, Eisuke; Nakada, Shina; Touyama, Akiko; Itoh, Shigeru

    2017-02-01

    Citrus junos Tanaka (yuzu) has a strong characteristic aroma, and hence, yuzu juice is used in a number of Japanese foods. We herein evaluated the functional compounds of yuzu juice to investigate whether underwater shockwave pretreatment affects its functionality. Employing the shockwave pretreatment at an increased discharge and energy of 3.5kV and 4.9kJ, respectively, resulted in an increase in the flavanone glycoside content and oxygen radical absorbance capacity (ORAC). The ORAC value of yuzu juice cultivated in Rikuzentakata increased approximately 1.7 times upon underwater shockwave pretreatment. The treatment method proposed herein exhibited reliable and good performance for the extraction of functional and antioxidant chemicals in yuzu fruits, and was comparable with traditional squeezing methods. The high applicability and reliability of this technique for improving the antioxidant functionality of yuzu fruit juice was demonstrated, confirming the potential for application to a wide range of food extraction processes.

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

    Science.gov (United States)

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

    2014-01-28

    High-fat meals (HFM) induce metabolic stress, leading to the activation of protective mechanisms, including inflammation and endogenous antioxidant defences. In the present study, we investigated the effects of antioxidant-rich fruit juice drinks on the endogenous antioxidant response induced by HFM. In a double-blind, cross-over design (10 d washout), fourteen overweight volunteers were randomly assigned to one of the following interventions: HFM+500 ml placebo beverage (HFM-PB, free from fruit); HFM+500 ml antioxidant beverage 1 (HFM-AB1; apple, grape, blueberry and pomegranate juices and grape skin, grape seed and green tea extracts); HFM+500 ml antioxidant beverage 2 (HFM-AB2; pineapple, black currant and plum juices). HFM-PB consumption increased the plasma levels of thiols (SH) (4 h, Pfruit juice drinks.

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

    Science.gov (United States)

    Upaganlawar, A; Balaraman, R

    2011-10-01

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

  1. Great heterogeneity of commercial fruit juices to induce endothelium-dependent relaxations in isolated porcine coronary arteries: role of the phenolic content and composition.

    Science.gov (United States)

    Auger, Cyril; Pollet, Brigitte; Arnold, Cécile; Marx, Céline; Schini-Kerth, Valérie B

    2015-01-01

    Since polyphenol-rich products such as red wine, grape juice, and grape extracts have been shown to induce potent endothelium-dependent relaxations, we have evaluated whether commercial fruit juices such as those from berries are also able to induce endothelium-dependent relaxations of isolated coronary arteries and, if so, to determine whether this effect is related to their phenolic content. Among the 51 fruit juices tested, 2/12 grape juices, 3/7 blackcurrant juices, 4/5 cranberry juices, 1/6 apple juices, 0/5 orange juices, 2/6 red fruit and berry juices, 3/6 blends of red fruit juices, and 0/4 non-red fruit juices were able to induce relaxations achieving more than 50% at a volume of 1%. The active fruit juices had phenolic contents ranging from 0.31 to 1.86 g GAE/L, which were similar to those of most of the less active juices with the exception of one active grape juice (2.14 g GAE/L) and one active blend of red fruit juices (3.48 g GAE/L). Altogether, these findings indicate that very few commercial fruit juices have the ability to induce potent endothelium-dependent relaxations, and that this effect is not related to their quantitative phenolic content, but rather to their qualitative phenolic composition.

  2. A biofuel cell harvesting energy from glucose-air and fruit juice-air.

    Science.gov (United States)

    Liu, Ying; Dong, Shaojun

    2007-11-30

    The membraneless biofuel cell (BFC) is facile prepared based on glucose oxidase and laccase as anodic and cathodic catalyst, respectively, by using 1,1'-dicarboxyferrocene as the mediators of both anode and cathode. The BFC can work by taking glucose as fuel in air-saturated solution, in which air serves as the oxidizer of the cathode. More interestingly, the fruit juice containing glucose, e.g. grape, banana or orange juice as the fuels substituting for glucose can make the BFC work. The BFC shows several advantages which have not been reported to our knowledge: (1) it is membraneless BFC which can work with same mediator on both anode and cathode; (2) fruit juice can act as fuels of BFCs substituting for usually used glucose; (3) especially, the orange juice can greatly enhance the power output rather than that of glucose, grape or banana juice. Besides, the facile and simple preparation procedure and easy accessibility of fruit juice as well as air being whenever and everywhere imply that our system has promising potential for the development and practical application of BFCs.

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

    Science.gov (United States)

    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.

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

    Directory of Open Access Journals (Sweden)

    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.

  5. 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.

    Science.gov (United States)

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

    2008-06-12

    Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (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, beta-myrcene, octanal, linalool, alpha-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.

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

    NARCIS (Netherlands)

    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

  7. Goal Setting Is Differentially Related to Change in Fruit, Juice, and Vegetable Consumption among Fourth-Grade Children

    Science.gov (United States)

    Cullen, Karen Weber; Zakeri, Issa; Pryor, Erin W.; Baranowski, Tom; Baranowski, Janice; Watson, Kathy

    2004-01-01

    The impact of goal attainment in a dietary change program to increase fruit, 100% juice, and vegetable consumption was assessed among fourth-grade students. At each session, the students were given goals related to increasing fruit, juice, and vegetable consumption. Baseline consumption and postconsumption were assessed with up to 4 days of…

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

    Science.gov (United States)

    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...

  9. Clarification Effects of Chitosan on Apple Fruit Juice

    Institute of Scientific and Technical Information of China (English)

    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.

  10. Inhibition of nonenzymatic protein glycation by pomegranate and other fruit juices.

    Science.gov (United States)

    Dorsey, Pamela Garner; Greenspan, Phillip

    2014-04-01

    The nonenzymatic glycation of proteins and the formation of advanced glycation endproducts in diabetes leads to the crosslinking of proteins and disease complications. Our study sought to demonstrate the effect of commonly consumed juices (pomegranate, cranberry, black cherry, pineapple, apple, and Concord grape) on the fructose-mediated glycation of albumin. Albumin glycation decreased by 98% in the presence of 10 μL of pomegranate juice/mL; other juices inhibited glycation by only 20%. Pomegranate juice produced the greatest inhibition on protein glycation when incubated at both the same phenolic concentration and the same antioxidant potential. Both punicalagin and ellagic acid significantly inhibited the glycation of albumin by ~90% at 5 μg/mL. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed that pomegranate, but not apple juice, protected albumin from modification. These results demonstrate that pomegranate juice and two of its major constituents are potent inhibitors of fructose-mediated protein glycation.

  11. Black Currant (Ribes nigrum L.) and Bilberry (Vaccinium myrtillus L.) Fruit Juices Inhibit Adhesion of Asaia spp.

    Science.gov (United States)

    2016-01-01

    The aim of the study was to evaluate the activity of high-polyphenolic black currant (Ribes nigrum L.) and bilberry (Vaccinium myrtillus L.) juices against bacterial strains Asaia lannensis and Asaia bogorensis isolated as spoilage of commercial soft drinks. The composition of fruit juices was evaluated using chromatographic techniques HPLC and LC-MS. The adhesion to glass, polystyrene, and polyethylene terephthalate in two different culture media was evaluated by luminometry and the plate count method. The major anthocyanins in the V. myrtillus were petunidin-3-glucoside, malvidin-3-glucoside, cyanidin-3-glucoside, and delphinidin-3-glucoside, while in R. nigrum delphinidin-3-rutinoside and cyanidin-3-rutinoside were detected. The LC-MS analysis showed presence of anthocyanins (delphinidin, cyanidin, petunidin, and malvidin derivatives), phenolic acids (chlorogenic and neochlorogenic acids), flavonols (quercetin-3-glucoside, quercetin-3-rutinoside), and flavanols (procyanidin B2 and procyanidin type A2). Additionally, in the bilberry juice A type procyanidin trimer was detected. The adhesion of Asaia spp. cells depended on the type of medium, carbon sources, and the type of abiotic surfaces. We noted that the adhesion was significantly stronger in minimal medium containing sucrose. The addition of bilberry and black currant juices notably reduced bacterial growth as well as cell adhesion to polyethylene terephthalate surfaces. PMID:27747228

  12. Black Currant (Ribes nigrum L. and Bilberry (Vaccinium myrtillus L. Fruit Juices Inhibit Adhesion of Asaia spp.

    Directory of Open Access Journals (Sweden)

    Hubert Antolak

    2016-01-01

    Full Text Available The aim of the study was to evaluate the activity of high-polyphenolic black currant (Ribes nigrum L. and bilberry (Vaccinium myrtillus L. juices against bacterial strains Asaia lannensis and Asaia bogorensis isolated as spoilage of commercial soft drinks. The composition of fruit juices was evaluated using chromatographic techniques HPLC and LC-MS. The adhesion to glass, polystyrene, and polyethylene terephthalate in two different culture media was evaluated by luminometry and the plate count method. The major anthocyanins in the V. myrtillus were petunidin-3-glucoside, malvidin-3-glucoside, cyanidin-3-glucoside, and delphinidin-3-glucoside, while in R. nigrum delphinidin-3-rutinoside and cyanidin-3-rutinoside were detected. The LC-MS analysis showed presence of anthocyanins (delphinidin, cyanidin, petunidin, and malvidin derivatives, phenolic acids (chlorogenic and neochlorogenic acids, flavonols (quercetin-3-glucoside, quercetin-3-rutinoside, and flavanols (procyanidin B2 and procyanidin type A2. Additionally, in the bilberry juice A type procyanidin trimer was detected. The adhesion of Asaia spp. cells depended on the type of medium, carbon sources, and the type of abiotic surfaces. We noted that the adhesion was significantly stronger in minimal medium containing sucrose. The addition of bilberry and black currant juices notably reduced bacterial growth as well as cell adhesion to polyethylene terephthalate surfaces.

  13. The carbon isotopes ratio and trace metals content determinations in some Transylvanian fruit juices

    Science.gov (United States)

    Dehelean, A.; Magdas, D. A.; Cristea, G.

    2012-02-01

    This work presents a preliminary study on the carbon isotope signature and trace metal content investigated on the soil-plant-fruit pulp chain. The samples were collected from two Transylvanian areas namely Alba and Salaj. The average value of the δ13C at the soil surface was around δ13C ≈ -27%° and important differences of the δ13C values between the two studied areas were not observed. Meanwhile, differences between fruit pulp of grape juice and the pulp of pear juice relived a difference of about 1.5%° for δ13C values.

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

    OpenAIRE

    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...

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Directory of Open Access Journals (Sweden)

    Jan Oszmiański

    2016-08-01

    Full Text Available 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.

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

    Science.gov (United States)

    Oszmiański, Jan; Lachowicz, Sabina

    2016-08-22

    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.

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

    Science.gov (United States)

    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...

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

    Science.gov (United States)

    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...

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

    Science.gov (United States)

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

    Science.gov (United States)

    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.

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

    Directory of Open Access Journals (Sweden)

    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.

  4.   Concentration of phenolic acids and flavonoids in aronia melanocarpa (choke berry) juice by osmotic membrane distillation

    DEFF Research Database (Denmark)

    Fjerbæk Søtoft, Lene; Christensen, Knud Villy; Horn, Vibeke G

    2009-01-01

     Membrane distillation (MD) has been tested as a low temperature replacement of traditional falling film evaporators for juice concentration. Compared to other membrane processes, MD is non-pressure driven performing a high degree of concentration in the same versatile installation[1]. Aronia...... melanocarpa is among the red fruits with the highest content of antioxidants [2] and has gained must interest due to the content of phenolic acids, procyanidins and polyphenolic compounds as anthocyanins [3]. In this study, osmotic membrane distillation (OMD) has been tested for the concentration of not only...... sugars, but in particular potentially bioactive components such as phenolic acids and flavonoids. OMD is carried out on 37 kg aronia juice at 30°C and the juice is concentrated from 12 wt% to 74 wt% dry matter. The juice is filtered to remove kernels, peel residues etc before concentration by OMD...

  5. Supercritical carbon dioxide process for pasteurization of fruit juices

    Science.gov (United States)

    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...

  6. Separation of monoglycosides from fruit juice by diafiltration

    DEFF Research Database (Denmark)

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

    The process of separating sugars from anthocyanins in black currant juice has been investigated. Diafiltration on a laboratory scale flat sheet module (Labstk M20, Alfa Laval Nakskov A/S, Denmark) loaded with an ultrafiltration membrane (ETNA01-PP, MWCO = 1,000 Da, Alfa Laval Nakskov A/S, Denmark...

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

    Science.gov (United States)

    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.

  8. Preparation of resveratrol-enriched grape juice from ultrasonication treated grape fruits.

    Science.gov (United States)

    Hasan, Md Mohidul; Yun, Hae-Keun; Kwak, Eun-Jung; Baek, Kwang-Hyun

    2014-03-01

    Grape (Vitis spp.) is a major source of resveratrol that can be eaten directly or after making jam, jelly, wine and juice. Resveratrol (3,5,4'-trihydroxystilbene) has a profound positive influence on human health, including anti-carcinogenic, anti-cancer, anti-inflammatory, and anti-ageing effects and the ability to lower blood sugar. During industrial production of grape juice, resveratrol is lost because of the use of clarifying agents and filtration; therefore, commercial grape juice contains very low amounts of resveratrol. In this study, we investigated the accumulation of resveratrol in grape juice prepared from three varieties of grape, viz. Campbell Early, Muscat Bailey A (MBA) and Kyoho, following post-harvest ultrasonication cleaning for 5 min and 6h of incubation in the dark at 25 °C. This process resulted in the amounts of resveratrol increasing by 1.53, 1.15 and 1.24 times in juice prepared from Campbell Early, MBA and Kyoho, respectively, without changing the amounts of total soluble solids. Overall, our results indicate that ultrasonication treatment of post-harvested grape fruits can be an effective method for producing resveratrol-enriched grape juice as well as cleaning grapes thoroughly.

  9. Electrodialytic removal of nitrate from pineapple juice: effect on selected physicochemical properties, amino acids, and aroma components of the juice.

    Science.gov (United States)

    Ackarabanpojoue, Yuwadee; Chindapan, Nathamol; Yoovidhya, Tipaporn; Devahastin, Sakamon

    2015-05-01

    This study aimed at investigating the effect of nitrate removal from pineapple juice by electrodialysis (ED) on selected properties of the ED-treated juice. Single-strength pineapple juice with reduced pulp content was treated by ED to reduce the nitrate concentration to 15, 10, or 5 ppm. After ED, the removed pulp was added to the ED-treated juice and its properties, including electrical conductivity, acidity, pH, total soluble solids (TSS), color, amino acids, and selected aroma compounds, were determined and compared with those of the untreated juice. ED could reduce the nitrate content of 1 L of pineapple juice from an initial value of 50 ppm to less than 5 ppm within 30 min. A significant decrease in the electrical conductivity, acidity, pH, TSS, and yellowness, but a significant increase in the lightness, of the juice was observed upon ED. Concentrations of almost all amino acids of the ED-treated juice significantly decreased. The concentrations of 8 major compound contributors to the pineapple aroma also significantly decreased. Adding the pulp back to the ED-treated juice increased the amino acids concentrations; however, it led to a significant decrease in the concentrations of the aroma compounds.

  10. Energetic analysis of fruit juice processing operations in Nigeria

    Energy Technology Data Exchange (ETDEWEB)

    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)

  11. Use of autochthonous lactic acid bacteria starters to ferment mango juice for promoting its probiotic roles.

    Science.gov (United States)

    Liao, Xue-Yi; Guo, Li-Qiong; Ye, Zhi-Wei; Qiu, Ling-Yan; Gu, Feng-Wei; Lin, Jun-Fang

    2016-05-18

    Strains of Leuconostoc mesenteroides, Pediococcus pentosaceus, and Lactobacillus brevis were identified from mango fruits by partial 16S rDNA gene sequence. Based on the ability of producing mannitol and diacetyl, Leuconostoc mesenteroides MPL18 and MPL39 were selected within the lactic acid bacteria isolates, and used as mixed starters to ferment mango juice (MJ). Both the autochthonous strains grew well in fermented mango juice (FMJ) and remained viable at 9.81 log cfu mL(-1) during 30 days of storage at 4°C. The content of total sugar of FMJ was lower than that of MJ, while the concentration of mannitol was higher than that of MJ, and the concentration of diacetyl was 3.29 ± 0.12 mg L(-1). Among detected organic acids including citric acid, gallic acid, lactic acid, and acetic acid, only citric acid and gallic acid were found in MJ, while all detected organic acids were found in FMJ. The concentration of lactic acid of FMJ was the highest (78.62 ± 13.66 mM) among all detected organic acids. The DPPH radical scavenging capacity of FMJ was higher than that of MJ. Total phenolic compounds were better preserved in FMJ. The acidity and sweetness had a noticeable impact on the overall acceptance of the treated sample.

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

    Science.gov (United States)

    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.

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

    Institute of Scientific and Technical Information of China (English)

    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.

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

    OpenAIRE

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

    2014-01-01

    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 conc...

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

    Directory of Open Access Journals (Sweden)

    Maria Lepore

    2007-10-01

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

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

    Science.gov (United States)

    Khandpur, Paramjeet; Gogate, Parag R

    2015-11-01

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

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

    Science.gov (United States)

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

    2016-01-01

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

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

    Science.gov (United States)

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

    2016-11-01

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

  19. Development of pectin films with pomegranate juice and citric acid.

    Science.gov (United States)

    Azeredo, Henriette M C; Morrugares-Carmona, Rosario; Wellner, Nikolaus; Cross, Kathryn; Bajka, Balazs; Waldron, Keith W

    2016-05-01

    The influence of pomegranate juice (PJ, replacing water as solvent) and citric acid (CA) on properties of pectin films was studied. PJ provided the films with a bright red color, and acted as a plasticizer. Increasing PJ/water ratio from 0/100 to 100/0 resulted in enhanced elongation (from 2% to 20%), decreased strength (from 10 to anthocyanins.

  20. Ascorbic acid improves the antioxidant activity of European grape juices by improving the juices' ability to inhibit lipid peroxidation of human LDL in vitro

    DEFF Research Database (Denmark)

    Landbo, Anne-Katrine Regel; Meyer, Anne Boye Strunge

    2001-01-01

    .96, P ascorbic acid alone did not exert antioxidant activity towards LDL, but combinations of 5 muM ascorbic acid with 5 muM GAE juice phenols eliminated the prooxidant activity of white grape juice, and significantly...

  1. Immobilization of tomato (Lycopersicon esculentum) pectinmethylesterase in calcium alginate beads and its application in fruit juice clarification.

    Science.gov (United States)

    Bogra, Pushpa; Kumar, Ashwani; Kuhar, Kalika; Panwar, Surbhi; Singh, Randhir

    2013-11-01

    Clarity of fruit juices is desirable to maintain an aesthetically pleasing quality and international standards. The most commonly used enzymes in juice industries are pectinases. A partially-purified pectinmethylesterase from tomato was entrapped in calcium alginate beads and used for juice clarification. The activity yield was maximum at 1 % (w/v) CaCl2 and 2.5 % (w/v) alginate. The immobilized enzyme retained ~55 % of its initial activity (5.7 × 10(-2) units) after more than ten successive batch reactions. The Km, pH and temperature optima were increased after immobilization. The most effective clarification of fruit juice (%T620 ~60 %) by the immobilized enzyme was at 4 °C with a holding time of 20 min. The viscosity dropped by 56 % and the filterability increased by 260 %. The juice remains clear after 2 months of storage at 4 °C.

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

    Science.gov (United States)

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

    2016-01-01

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

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

    Science.gov (United States)

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

    2015-05-15

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

  4. Quantitative analysis of the neonicotinoid insecticides imidacloprid and thiamethoxam in fruit juices by enzyme-linked immunosorbent assays.

    Science.gov (United States)

    Xu, Ting; Wei, Ke-yi; Wang, Jia; Ma, Hui-xin; Li, Ji; Xu, Yan-jun; Li, Qing X

    2010-01-01

    Rapid and sensitive ELISAs have been applied to analyze imidacloprid and thiamethoxam residues in apple, grape, orange, and peach juices after simple dilution of the samples without any extraction and cleanup. The matrix interference of the fruit juices was eliminated after 100-fold dilution, and the ELISAs gave method LODs of imidacloprid and thiamethoxam in fruit juices down to 20 and 5 ng/g, respectively. Average recoveries of imidacloprid and thiamethoxam from the spiked fruit juices were in the range of 92-115% and 87-118%, respectively. The CVs of the recoveries ranged from 3 to 19% and from 6 to 19% for imidacloprid and thiamethoxam, respectively. The ELISA results were comparable to those obtained by a reference HPLC/MS method using pesticide-spiked samples, with reasonable correlation coefficients between 0.89 and 0.93 and regression coefficients (slopes) between 0.75 and 0.94.

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

    Institute of Scientific and Technical Information of China (English)

    陈赶林; 林波; 孙健; 李杨瑞

    2011-01-01

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

  6. Fruit Juice a Two-Edged Sword for Kids

    Institute of Scientific and Technical Information of China (English)

    Colette; Bouchez; 袁堂欣

    2003-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Kesuma Sayuti

    2015-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Ansar

    2011-06-01

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

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

    Institute of Scientific and Technical Information of China (English)

    覃勇荣; 刘宗琼; 覃兴家; 李秋明; 黄振球

    2012-01-01

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

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

    Science.gov (United States)

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

    2014-04-01

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

  11. Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

    Directory of Open Access Journals (Sweden)

    V Gök

    Full Text Available ABSTRACT The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat was investigated. Moisture content of the samples marinated for 24 hours and cooked varied between 58.85 and 70.51%, with the control sample presenting the moisture highest value. The samples marinated in red grape juice for 48 hours had the highest cooking loss (49.11%, while the lowest cooking loss was recorded in the samples marinated in black carrot juice (40.61%. Moreover, the phenolic content of the samples marinated for 24 hours (250.12-1354.76 mg ga/L was higher than those marinated for 48 hours (210.56-1156.43 mg ga/L. Reduced hardness values were obtained in turkey breast meat marinated in pomegranate (1.36 kg and red grape (0.86 kg juices, suggesting that these juices may potentially to be used as processing ingredients. Marination for 48 hours promoted better sensorial properties than marination for 24 hours.

  12. Analysis of Gastric Juice in Acid Peptic Diseases

    OpenAIRE

    Prasad V. Khodke , , ,; Z. G. Badade; N. L. Vyas

    2015-01-01

    Background: Peptic ulcer disease is an imbalance between offensive and defensive gastric factors. A bacterium called Helicobacter pylori has been considered a major causative agent for gastric and duodenal ulcers. This is a major cause of mortality in developing countries. Aims and Objectives:The aim of this study was to assess the biochemical parameters in gastric juice of acid peptic disease patients (Study Group) and normal healthy individuals (Control Group) in ...

  13. Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions.

    Science.gov (United States)

    Tzulker, Revital; Glazer, Ira; Bar-Ilan, Igal; Holland, Doron; Aviram, Michael; Amir, Rachel

    2007-11-14

    Pomegranate juice is well known for its health beneficial compounds, which can be attributed to its high level of antioxidant activity and total polyphenol content. Our objective was to study the relationships between antioxidant activity, total polyphenol content, total anthocyanins content, and the levels of four major hydrolyzable tannins in four different juices/homogenates prepared from different sections of the fruit. To this end, 29 different accessions were tested. The results showed that the antioxidant activity in aril juice correlated significantly to the total polyphenol and anthocyanin contents. However, the homogenates prepared from the whole fruit exhibited an approximately 20-fold higher antioxidant activity than the level found in the aril juice. Unlike the arils, the antioxidant level in the homogenates correlated significantly to the content of the four hydrolyzable tannins in which punicalagin is predominant, while no correlation was found to the level of anthocyanins.

  14. Leguminose green juice as an efficient nutrient for l(+)-lactic acid production.

    Science.gov (United States)

    Dietz, Donna; Schneider, Roland; Papendiek, Franka; Venus, Joachim

    2016-10-20

    Lactic acid is one of the most important building blocks for the production of bioplastic. Many investigations have been conducted to reduce the lactic acid production costs. In this work, the focus was put on the application of legume pressed juice or green juice as nutrient source. The pressed juice was utilized directly without prior pre-treatment and sterilization. Using two different alfalfa green juices and a clover green juice from two different harvest years as sole nutrients, non-sterile fermentations were performed at 52°C and pH 6.0 with a thermotolerant strain Bacillus coagulans AT107. The results showed that alfalfa green juices generally were more suitable for high lactic acid production than clover green juices, presumably due to the higher nitrogen content. A final titer of 98.8g/L after 30h with l(+)-lactic acid purity of >99% was obtained.

  15. Pilot-scale production of cloudy juice from low-quality pear fruit under low-oxygen conditions.

    Science.gov (United States)

    De Paepe, Domien; Coudijzer, Katleen; Noten, Bart; Valkenborg, Dirk; Servaes, Kelly; De Loose, Marc; Diels, Ludo; Voorspoels, Stefan; Van Droogenbroeck, Bart

    2015-04-15

    In this study, a process for the production of premium quality yellowish, cloudy pear juice from low-quality fruit under low-oxygen conditions was developed. The production process consisted of (1) shredding, (2) pressing with spiral-filter technology including a vacuumised extraction cell, (3) holding in an inert gas buffer tank, (4) pasteurisation, (5) and refrigerated storage. First, the system parameters of a spiral-filter press were optimised with the aim of producing a yellowish, cloudy pear juice with the highest possible juice yield. A maximum juice yield of 78% could be obtained. Enzymatic browning during juice extraction could be suppressed as a result of the fast processing and the low air (oxygen) levels in the extraction chamber of the spiral-filter press. Furthermore, we observed that instantaneous pasteurisation at 107 °C for 6s, subsequent aluminium laminate packaging and cold storage had only a minimum effect on the phenolic composition.

  16. Determination of mycotoxins in pomegranate fruits and juices using a QuEChERS-based method.

    Science.gov (United States)

    Myresiotis, Charalampos K; Testempasis, Stefanos; Vryzas, Zisis; Karaoglanidis, George S; Papadopoulou-Mourkidou, Euphemia

    2015-09-01

    A rapid and accurate analytical method for the determination of three Alternaria mycotoxins (alternariol, alternariol monomethyl ether, and tentoxin) in pomegranate samples (fruits and juices) was developed and validated. The overall average recoveries ranged for 82.0-109.4% and the relative standard deviations were from 1.2% to 10.9%. The optimized and validated method was applied to detect the presence of the target mycotoxins in real samples (fruits and juices) purchased from Greek markets. Mycotoxins were not found in any of the analyzed samples. Also, artificially inoculated pomegranate fruits with six different Alternaria alternata species complex isolates, known to produce the target mycotoxins on pure cultures, were analyzed and alternariol concentrations found ranged from 0.3 to 50.5 μg/g, alternariol monomethyl ether from 0.5 to 32.3 μg/g, while tentoxin was not detected. The developed analytical method can be used for the routine monitoring of the major Alternaria mycotoxins in pomegranates.

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

    Directory of Open Access Journals (Sweden)

    Gilberto Costa Braga

    2015-02-01

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

  18. Can pure fruit and vegetable juices protect against cancer and cardiovascular disease too? A review of the evidence.

    Science.gov (United States)

    Ruxton, Carrie H S; Gardner, Elaine J; Walker, Drew

    2006-01-01

    While it is widely accepted that fruit and vegetables (F&V) lower the risk of cancer, and cardiovascular disease (CVD), the role of pure fruit and vegetable (PFV) juices is often downplayed. This review poses two questions: Are the protective benefits of F&V dependent upon constituents lacking in PFV juices (e.g. fibre)? Do PFV juices impact on disease risk when considered separately from F&V? Studies comparing the effects of fibre and antioxidants were reviewed, yielding the finding that the impact of F&V may relate more strongly to antioxidants, than to fibre. For the second question, high-quality published studies that considered PFV juices were reviewed. The impact of PFV juices on cancer risk was weakly positive, although a lack of human data and contradictory findings hampered conclusions. For CVD, there was convincing evidence from epidemiological and clinical studies that PFV juices reduced risk via a number of probable mechanisms. It was concluded that the view that PFV juices are nutritionally inferior to F&V, in relation to chronic disease risk reduction, is unjustified.

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

    Institute of Scientific and Technical Information of China (English)

    潘建江; 陈雪梅

    2015-01-01

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

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

    Science.gov (United States)

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

    1999-12-01

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

  1. 澄清型黄菇娘果汁饮料的工艺研究%Technology research for clarify fruit juice beverage of Physalis pubescens L

    Institute of Scientific and Technical Information of China (English)

    柴云雷; 郭丽; 马雪; 李杨; 张金凤

    2016-01-01

    Objective To investigate the preparation technology for clarify fruit juice beverage of Physalis pubescens L. Methods The preparation of juice used pectinase for enzymolysis, and the optimum parameters of pectinase were determined by single factor experiments and orthogonal experiments. Meanwhile, the citric acid, sucrose and xanthan gum were used to allocate fruit juice. The best formula was determined according to the sensory evaluation by comprehensive evaluation method. Results Under the optimum parameters of pectinase (enzyme concentration of 0.04 g/L, enzymolysis temperature of 40℃, and enzymolysis time of 2 h), the rate of juice and light transmittance were the highest, which were 88.5% and 67.1%, respectively. The best recipe of clarify fruit juice beverage of Physalis pubescens L. were citric acid of 0.2%, sugar of 14%, and xanthan gum of 0.15%. Under those conditions, the juice was sour and sweet, delicious and clear, and with rich fruit aroma. Conclusion This paper can lay certain theoretical foundation for the development of deep processed products of Physalis pubescens L.%目的:研究澄清型黄菇娘果汁饮料的制备工艺。方法果汁在制备中采用果胶酶进行酶解,通过单因素试验和正交试验确定果胶酶的最佳工艺参数。同时利用柠檬酸、蔗糖和黄原胶对果汁进行调配,试验采用综合评分法,根据感官品评打分确定产品的最佳配方。结果在果胶酶的最佳工艺参数(酶浓度0.04 g/L、酶解温度40℃、酶解时间2 h)下,果汁出汁率和透光率最高,分别为88.5%和67.1%;澄清型黄菇娘果汁饮料的最佳配方为柠檬酸0.2%,蔗糖14%,黄原胶0.15%,此时饮料酸甜可口、澄清透明,并具有浓郁的果香味。结论该研究可为发展以黄菇娘为原料的深精加工产品奠定一定的理论基础。

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

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    Kaushal Parmar

    2011-06-01

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

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

    Directory of Open Access Journals (Sweden)

    Sri Redjeki Indiani

    2008-06-01

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

  4. Direct surface plasmon resonance immunosensing of pyraclostrobin residues in untreated fruit juices.

    Science.gov (United States)

    Mauriz, E; García-Fernández, C; Mercader, J V; Abad-Fuentes, A; Escuela, A M; Lechuga, L M

    2012-12-01

    A surface plasmon resonance (SPR) immunoassay for on-line detection of the strobilurin fungicide pyraclostrobin in untreated fruit juices is presented. The analysis of pyraclostrobin residues is accomplished in apple, grape, and cranberry samples by monitoring the recognition events occurring separately in a two-channel home-made SPR biosensor. Covalent coupling of the analyte derivative results in a reversible method, enabling more than 80 measurements on the same sensor surface. Optimization of the immunoassay conditions provides limits of detection as low as 0.16 μg L(-1). The selectivity and reproducibility of the analysis is ensured by studying both non-specific interactions with unrelated compounds and inter-assay coefficients of variation. Excellent recovery ranging from 98 to 103% was achieved by a simple 1:5 dilution of fruit juice with assay buffer before the analysis. The lack of previous cleaning and homogenization procedures reduces the analysis time of a single food sample to only 25 min, including the regeneration cycle.

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

    Science.gov (United States)

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

    2016-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Fernando Almeida-Souza

    2016-01-01

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

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

    Science.gov (United States)

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

    2016-01-01

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

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

    Science.gov (United States)

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

    2010-12-01

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

  9. Morinda citrifolia fruit juice prevents ischemic neuronal damage through suppression of the development of post-ischemic glucose intolerance.

    Science.gov (United States)

    Harada, Shinichi; Fujita-Hamabe, Wakako; Kamiya, Kohei; Mizushina, Yoshiyuki; Satake, Toshiko; Tokuyama, Shogo

    2010-10-01

    Fruit juice of Morinda citrifolia (Noni juice) is a well-known health drink and has various pharmacological properties including antioxidant and anti-inflammatory effects. We have hitherto found the protective effect of Noni juice on brain damage caused by ischemic stress in mice. In addition, we also recently reported that regulation of post-ischemic glucose intolerance might be important for good prognosis. Here, we focused on the effect of Noni juice on the development of the post-ischemic glucose intolerance as a cerebral protective mechanism. Noni juice was obtained from the mature fruit grown in Okinawa (about 1.5 L/4 kg of fruit; 100% ONJ). Male ddY mice were given 10% ONJ in drinking water for 7 days. Then, mice were subjected to 2 h of middle cerebral artery occlusion (MCAO). Ingestion of 10% ONJ suppressed the development of neuronal damage after MCAO. Interestingly, glucose intolerance observed on the 1st day after MCAO completely disappeared after 10% ONJ administration. Furthermore, ONJ treatment significantly increased serum insulin levels much further than the control group on the 1st day, while serum adiponectin levels were not affected at all. These results suggest that ONJ could facilitate insulin secretion after ischemic stress and may attenuate the development of glucose intolerance. These mechanisms may contribute to the neuronal protective effect of ONJ against ischemic stress.

  10. Research Progress on the Mechanism of Fruit Juice Browning%果汁褐变机理研究进展

    Institute of Scientific and Technical Information of China (English)

    姚森

    2016-01-01

    Throughout the show, for the full realization of the fruit added value to strengthen the comprehensive, juice processing the effective measures can be used to reasonably avoid economic loss caused due to the juice to be sold in a timely manner appeared. However, in the process of fruit juice processing, fruit juice browning is always a great challenge for the juice processing industry, and it is very important to study it.%纵观可知,为充分实现水果附加值的全面强化,可运用果汁加工这一有效的措施途径,旨在合理规避由于果汁未能及时出售而造成的经济损失情况出现。然而,在果汁加工进程当中,果汁褐变始终是果汁加工行业所面临的巨大难题,基于此进行研究显得十分重要。

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

    Science.gov (United States)

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

    2009-08-01

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

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

    Directory of Open Access Journals (Sweden)

    D Ibrahim

    2013-09-01

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

  13. Consumption Patterns of Fruit and Vegetable Juices and Dietary Nutrient Density among French Children and Adults

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    Aurée Francou

    2015-07-01

    Full Text Available Background: Fruit and vegetable consumption is a marker of higher-quality diets; less is known about the contribution of 100% fruit and vegetable juices (FVJ to diet quality. Objective: To explore FVJ consumption patterns in relation to dietary nutrient density among French children (aged 3–14 years old and adults (≥21 years old. Methods: Analyses were based on the nationally representative 2013 CCAF (Comportements et Consommations Alimentaires en France survey of 1930 respondents, stratified by age group, FVJ consumption, and socioeconomic status (SES. Dietary nutrient density was based on the Nutrient Rich Food (NRF9.3 index, adjusted for gender and age. Results: Mean total consumption of fruits and vegetables was 2.6 servings/day for children and 3.8 servings/day for adults. Mean population consumption of FVJ was 83 mL/day for children and 54.6 mL/day for adults, equivalent to 0.4 servings/day and 0.3 servings/day respectively. FVJ consumers had higher quality diets than did non-consumers, after adjusting for covariates. The respective NRF9.3 values were 486.4 ± 4.3 vs. 428.7 ± 7.5 for children and 460.7 ± 4.4 vs. 435.4 ± 4.4 for adults. FVJ consumers had similar or higher intakes of fruits and vegetables than did non-consumers. The socioeconomic gradient for FVJ consumption was much weaker (p < 0.046 than for whole fruit (p < 0.01. Conclusions: In a nationally representative sample of French children and adults, fruit and vegetable consumption fell short of recommended values. Higher FVJ consumption was associated with higher-quality diets and better compliance with the French National Plan for Nutrition and Health (PNNS.

  14. Substituting homemade fruit juice for sugar-sweetened beverages is associated with lower odds of metabolic syndrome among Hispanic adults.

    Science.gov (United States)

    Mattei, Josiemer; Malik, Vasanti; Hu, Frank B; Campos, Hannia

    2012-06-01

    Consumption of sugar-sweetened beverages (SSB) has been associated with metabolic syndrome (MetS); however, studies conducted on Hispanic adults are scarce. To determine the association between beverages consumed by Hispanic adults and MetS and its components, data were analyzed in 1872 Costa Rican adults who served as controls of a population-based, case-control study of coronary heart disease. Multivariate-adjusted means were calculated for components of MetS by servings (never, ≤ 1/wk; 2-6/wk, ≥ 1/d) of 2 traditional fruit-based beverages ("fresco" and freshly-squeezed homemade fruit juice, separately) and 2 SSB (instant drinks and regular sodas, separately and combined). The prevalence ratio (PR) of MetS was calculated for each beverage and the OR was calculated by substituting one serving of homemade fruit juice or water for one of SSB. Significant positive trends were observed for increasing servings of instant drinks with plasma TG and waist circumference and for regular soda with waist circumference (all P-trend fruit juice were positively associated with HDL cholesterol (P-trend = 0.033). Consuming ≥1 serving/d of instant drinks was associated with a higher PR of MetS [1.42 (95% CI: 1.11, 1.83)] compared with no consumption. Substituting one serving of homemade fruit juice for instant drink was associated with 29% (95% CI: 7, 47%) lower odds of MetS and for regular soda with 30% (95% CI: 1, 50%) lower odds. Substituting water for combined SSB was marginally significant (OR = 0.86 (95% CI: 0.74, 1.00). In conclusion, reducing the consumption of SSB and substituting them with homemade fruit juices in moderation may be a culturally appropriate approach to lower MetS among Hispanic adults.

  15. Analysis of Gastric Juice in Acid Peptic Diseases

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    Prasad V. Khodke , , ,

    2015-01-01

    Full Text Available Background: Peptic ulcer disease is an imbalance between offensive and defensive gastric factors. A bacterium called Helicobacter pylori has been considered a major causative agent for gastric and duodenal ulcers. This is a major cause of mortality in developing countries. Aims and Objectives:The aim of this study was to assess the biochemical parameters in gastric juice of acid peptic disease patients (Study Group and normal healthy individuals (Control Group in humans. Material and Methods: A total of 70 patients suffering peptic ulcer disease with H. pylori infection and 15 non-infected individuals were chosen as control group. Results: We observed an increased significant level (p<0.05 in pH, b-glucuronidase activity, malondialdehyde (MDA and superoxide dismutase (SOD as well as catalase(CAT levels in gastric juice and decrease significant level (p<0.05 in pepsin activity, urea, mucin and nitric oxide level. Conclusion: The present study showed variations in levels of MDA, b-glucuronidase, SOD, CAT activities, pepsin, mucin urea and nitric oxide. Therefore these parameters can be used as additional parameters for diagnosis and prognosis of acid peptic diseases. These can be used by clinicians to adopt treatment strategies in betterment of acid peptic disease patients.

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

    Science.gov (United States)

    Magiera, Sylwia; Kwietniowska, Ewelina

    2016-11-15

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

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

    Science.gov (United States)

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

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

    Science.gov (United States)

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

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

    Science.gov (United States)

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

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

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    Gilberto G. Villela

    1943-12-01

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

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

    Science.gov (United States)

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

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

    Directory of Open Access Journals (Sweden)

    Treetip Ratanavalachai

    2008-09-01

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

  3. 百香果汁褐变抑制剂的试验研究%Experimental Study on Anti-brown Additives of Passion Fruit Juice

    Institute of Scientific and Technical Information of China (English)

    连志超; 何仁; 周晶晶; 李娜

    2011-01-01

    Making Single factor and orthogonal test on tropical fruit passion fruit with anti-brown addi tives : Vb-Na, phytic acid, NaCl, CaCl2, ascorbic acid, sodium erythorbate. The effect of the anti-brown in the single factor is; Vb-Na> phytic acid > ascorbic acid > sodium erythorbate, but NaCl and CaCl2 cant play anti-brown role in the fruit juice. In the orthogonal test, the optimal browning inhibiting effect comes out while the concentration of ascorbic acid, Vb-Na and phytic acid are 0.029% ,0.06% and 0.02% ,respective ly,and the absorbance value of the passion fruit juice with these anti-brown additives is 0.165, which accounts for 44. 72% of commercial passion fruit juice in the same condition.%为比较不同褐变抑制剂对热带水果百香果汁褐变抑制的效果,以百香果为研究对象,选取Vb-Na、植酸、NaC1、CaCl2、抗坏血酸及异抗坏血酸钠作为褐变抑制剂,分别进行单因素和正交抗褐变试验.单因素试验中,抗褐变效果依次为:Vb-Na>植酸>抗坏血酸>异抗坏血酸钠,而NaCl及CaCl2对百香果汁基本不起抗褐变作用.正交试验结果表明:抗坏血酸、Vb-Na、植酸浓度分别为0.029%、0.06%、0.02%时,具有最优的褐变抑制效果,添加该配比褐变抑制剂的百香果汁加热5h后吸光度可低至0.165,仅为经相同处理后的市售百香果汁吸光度的44.72%.

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

    Directory of Open Access Journals (Sweden)

    LEONARDO P. FRANCHI

    2013-06-01

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

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

    Directory of Open Access Journals (Sweden)

    B. Shivananda Nayak

    2011-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Alessandro Leite CAVALCANTI

    2006-04-01

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

  7. A comparison of antioxidative capacities of fruit juices, drinks and nectars, as determined by EPR and UV-vis spectroscopies.

    Science.gov (United States)

    Bartoszek, Mariola; Polak, Justyna

    2016-01-15

    The differences in the Trolox Equivalent Antioxidant Capacity (TEAC) values at the same incubation time obtained by two different techniques: electron paramagnetic resonance (EPR) spectroscopy and ultraviolet visible (UV-vis) spectroscopy, which use the same antioxidant-free radical reaction mechanism, were determined for fruit juices, nectars and drinks. For this study, the stable free radical 1,1-Diphenyl-2-picryl-hydrazyl (DPPH(•)) was used. The antioxidant capacity was presented in Trolox Equivalents, e.g., μM trolox per 100 ml of sample. All of the studied fruit juices, drinks and nectars showed antioxidative properties. Dependencies between TEAC values and the percent fruit content and sample color were observed for the studied beverages. It was found that EPR spectroscopy is the more adequate method for determining TEAC values for these kinds of samples.

  8. Simultaneous monitoring of organic acids and sugars in fresh and processed apple juice by Fourier transform infrared-attenuated total reflection spectroscopy.

    Science.gov (United States)

    Irudayaraj, Joseph; Tewari, Jagdish

    2003-12-01

    A combination of Fourier transform infrared spectroscopy (FT-IR) and chemometrics was used as a screening tool for the determination of sugars and organic acids such as sucrose, glucose, fructose, sorbitol, citric acid, and malic acid in processed commercial and extracted fresh apple juices. Prepared samples of synthetic apple juice in different constituent concentration ranges were scanned by attenuated total reflectance (ATR) accessory and the spectral region in the range between 950 and 1500 cm(-1) was selected for calibration model development using partial least squares (PLS) regression and principal component regression (PCR). The calibration models were successfully validated by high-performance liquid chromatography (HPLC) measurements against several commercial juice varieties as well as juice extracted from different apple varieties to provide an overall R2 correlation of 0.998. The present study demonstrates that Fourier transform infrared spectroscopy could be used for rapid and nondestructive determination of multiple constituents in commercial and fresh apple juices. Results indicate this approach to be a rapid and cost-effective tool for routine monitoring of multiple constituents in a fruit juice production facility.

  9. 新鲜果蔬汁稳定性比较%Stability Comparison of Fresh Fruit and Vegetable Juices

    Institute of Scientific and Technical Information of China (English)

    张銮; 王卫; 金春

    2012-01-01

    The stability and the stable time of fresh watermelon juice, cucumber juice, tomato juice, carrot juice, pineapple juice and orange juice were analyzed in this paper. Color, flavor, aroma, acid value, clarity of FVJ were determined to assess the stability of FVJ. Results indicated that the color of FVJ changed great- ly after 30 min, especially the watermelon juice, orange juice and cucumber juice; the flavor and aroma of FVJ declined gradually after 10 min; the cucumber juice, pineapple juice, carrot juice, orange juice and to- mato juice were smelling after 3 h; the watermelon juice was smelling after 1 h; the clarity of FVJ decreased continuously after 10 min; the last surface images showed that there were visible deterioration phenomena for FVJ after 7 h. Based on those results, the fresh watermelon juice, cucumber juice, tomato juice, carrot juice, cucumber juice or watermelon juice should be consumed within 30 min after its preparation so as to maintain its natural flavor and aroma.%探讨了新鲜番茄汁、西瓜汁、黄瓜汁、橘子汁、菠萝汁及胡萝卜汁的稳定性及稳定时间.通过分析各种果蔬汁的色泽、滋味、香气、酸值、澄清度在放置期间的变化.实验发现:各种果蔬汁在制备30min后其色泽有较大变化,尤其是西瓜汁、桔子汁及黄瓜汁;在制备10min后各种果蔬汁的滋味、香气持续下降,放置3h后,黄瓜汁、菠萝汁、胡萝卜汁、桔子汁及番茄汁出现异味,放置1h后西瓜汁出现异味;放置10min后,各种果蔬汁的澄清度随时间增加持续下降;果蔬汁放置后期的实验显示,7h后出现肉眼可见变质现象.实验表明,新鲜西瓜汁、黄瓜汁、番茄汁、胡萝卜汁、黄瓜汁及西瓜汁应在制作后30rain内饮用,以最大程度保留其风味和滋味,而不宜1h后饮用.

  10. Bacterial Cellulose Production by Fruit Juice Fermentation%果汁发酵生产细菌纤维素

    Institute of Scientific and Technical Information of China (English)

    张俊娜; 甘峰; 李志西; 林德慧; 潘凯旋

    2012-01-01

    为提高果汁发酵生产细菌纤维素的产量,开发特色纤维素功能性食品,以葡糖醋杆菌CGMCC 3917为实验菌种,以苹果汁和梨汁为发酵培养基生产细菌纤维素(BC),研究果汁用量和酵母膏添加量对细菌纤维素产量的影响,比较分析两种果汁生产的细菌纤维素在产量、结构和性质方面的差别。结果表明:梨汁发酵生产的细菌纤维素产量明显高于苹果汁,可达46.343g/100mL;其BC干膜复水率显著高于苹果汁,BC干膜的总糖含量稍高于苹果汁。两种果汁发酵生产的细菌纤维素在湿膜持水量及干膜的纤维素含量、蛋白质含量、脂肪含量以及微观结构上没有明显差异。%To improve bacterial cellulose (BC) production and to develop specific cellulose functional food products, BC was prepared from the fermentation of apple juice or pear juice by Gluconoacetobacter hanseni CGMCC 3917. The influence of fruit juice dilution and amount of added yeast extract on BC yield was evaluated. Meanwhile, further studies were done to investigate the influence of fruit juice type on BC production, structure and properties. The results showed that pear juice provided more production of BC than apple juice, reaching 46.343 g/100 mL. Moreover, dried BC membranes from pear juice showed a significantly higher rehydration rate, and a slightly higher total sugar content than those from apple juice. There were no pronounced differences in water content of wet BC membranes and cellulose, protein and fat contents and microstructure of dry BC membranes between both fruit juices.

  11. Antimicrobial efficacy of UV radiation on Escherichia coli O157:H7 (EDL 933) in fruit juices of different absorptivities.

    Science.gov (United States)

    Oteiza, Juan M; Peltzer, Mercedes; Gannuzzi, Leda; Zaritzky, Noemi

    2005-01-01

    The efficacy of UV light for inactivating E. coli (ATCC 25922) and E. coli O157:H7 (EDL 933) was examined in fruit juices (orange, apple, and multifruit) with different absorptivities under several operating conditions (liquid film thickness and agitation rate). The juices were inoculated with two bacterial concentrations (10(5) and 10(7) CFU/ml) and were treated using a UV desinfection unit at 254 nm; UV doses ranged from 0 to 6 J/cm2. The effect of the culture medium, tryptone soy agar (TSA) and sorbitol MacConkey agar (SMAC), on the recovery of E. coli strains exposed to UV radiation was also analyzed. The most suitable culture medium for recovery of E. coli strains in juices exposed to UV radiation was TSA. Values of D (radiation dose [joules per square centimeter] necessary to decrease the microbial population by 90%) obtained in all juices assessed were higher in TSA than in SMAC. In the juices analyzed, stirring of the medium exposed to UV radiation and reducing liquid film thickness (to 0.7 mm) produced the highest bactericidal effect. A linear relationship was found between the D-values obtained and the absorptivity coefficients for all the juices. The higher the absorbance of the medium, the greater the values of D required to inactivate E. coli strains by UV radiation. An equation was developed to describe the relationship of the fraction of energy absorbed by the system (absorbed energy factor [AEF]), the thickness of the film exposed to UV radiation, and the absorptivity coefficient of the juices. A linear relationship was found between D and AEF in the different juices tested.

  12. Quality Of Cloudy Plum Juice Produced From Fresh Fruit Of Prunus Domestica L. – The Effect Of Cultivar And Enzyme Treatment

    OpenAIRE

    Zbrzeźniak Monika; Nordlund Emilia; Mieszczakowska-Frąc Monika; Płocharski Witold; Konopacka Dorota

    2015-01-01

    The quality of cloudy juices produced from two plum cultivars varied in chemical characteristics and native polyphenol oxidase (PPO) activity, and was studied in relation to specific pectinolytic activity of enzyme preparations used for fresh fruit maceration before pressing. Process effectiveness expressed as juice yield, turbidity and the rate of transfer of anthocyanins and polyphenols were determined for five different enzyme preparations, whose activity was also analysed. Juice yields ob...

  13. Modeling the kinetics nonenzymatic browning reactions and rheological behavior in the termal process of fruit juices and pulps

    Directory of Open Access Journals (Sweden)

    Damian Manayay

    2010-06-01

    Full Text Available In the manufacture of fruit juices and pulps, is of paramount importance to refer to non-enzymatic browning and rheological behavior. The non-enzymatic browning is a phenomenon of darkening of a purely chemical (Braverman, 1980, is characterized by the presence of brown polymers called melanoidins, generated by the Maillard reaction or condensation of melanoidins, the caramelization and degradation of acid ascorbic, while the rheological behavior is define as the proportion deformation of the material when exposed to shear stress (σ caused by a rheometer (Muller, 1978; Ibarz, 2005. Modeling studies of colour formation and definition of rheological behavior, considered in this review, aimed at the conclusion of the existence of a zero kinetic and first order respectively, and the most influential factors with the reactions are mainly Maillard, temperature, amino acids presence, water activity and pH, while the rheological behavior is affected by temperature, solid concentration and particles size that make up the suspension in the specific case of the pulps.

  14. Roles of Abscisic Acid in Fruit Ripening

    Directory of Open Access Journals (Sweden)

    Sutthiwal SETHA

    2012-12-01

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

  15. Ultra performance liquid chromatography analysis to study the changes in the carotenoid profile of commercial monovarietal fruit juices.

    Science.gov (United States)

    Delpino-Rius, Antoni; Eras, Jordi; Marsol-Vall, Alexis; Vilaró, Francisca; Balcells, Mercè; Canela-Garayoa, Ramon

    2014-02-28

    We have developed an analytical method that allows the simultaneous determination of epoxycarotenoids, hydroxycarotenoids and carotenes in monovarietal fresh homemade and industrially processed fruit products. Analyses were carried out using ultra performance liquid chromatography (UPLC). The extraction method was optimized using methanol as the first extraction solvent for lyophilized samples followed by a saponification step. Recoveries ranged between 75% and 104% depending on the compound. Repeatability was better than 10% for all compounds (%RSD, n=3). The chromatographic analysis takes less than 17min. In this short period, up to 27 carotenoids were identified in apple, peach and pear products. The developed method allowed us to differentiate juice from six varieties of apple by their carotenoid profile. Moreover, the methodology allows us to differentiate the carotenoid profiles from commercial juices and homemade fresh peach and pear juices, as well as to study the rearrangements of 5,6- to 5,8-epoxycarotenoids.

  16. A review and critical analysis of the scientific literature related to 100% fruit juice and human health.

    Science.gov (United States)

    Hyson, Dianne A

    2015-01-01

    The association between the consumption of pure (100%) fruit juice (PFJ) and human health is uncertain. The current review summarizes data published between 1995 and 2012 related to PFJ with a focus on juices that are widely available and studied in forms representing native juice without supplemental nutrients or enhanced phytochemical content. The effects of apple, cranberry, grape, grapefruit, orange, and pomegranate PFJ intake on outcomes linked to cancer, cardiovascular disease, cognition, hypertension, inflammation, oxidation, platelet function, urinary tract infection, and vascular reactivity are reviewed. Implications for bodyweight regulation are also addressed. The collective data are provocative although challenges and unanswered questions remain. There are many plausible mechanisms by which PFJ might be protective, and investigation of its effects on human health and disease prevention must remain an active area of research.

  17. Validation of Gold and Silver Nanoparticle Analysis in Fruit Juices by Single-Particle ICP-MS without Sample Pretreatment.

    Science.gov (United States)

    Witzler, Markus; Küllmer, Fabian; Hirtz, Annika; Günther, Klaus

    2016-05-25

    With the increasing use of nanoparticles in consumer products, the need for validated quantitation methods also rises. This becomes even more urgent because the risks of nanomaterials are still not conclusively assessed. Fast, accurate, and robust single-particle (sp) ICP-MS is a promising technique as it is capable of counting and sizing particles at very low concentrations at the same time. Another feature is the simultaneous distinction between dissolved and particulate analytes. The present study shows, for the first time to our knowledge, a method validation for the rapid analysis of silver and gold nanoparticles with sp-ICP-MS in fruit juices without sample preparation. The investigated matrices water, orange juice, and apple juice were spiked with particles and only diluted prior to measurement without using a digestion reagent. The validations regarding particle size are successful according to the German GTFCh's guideline with deviations of accuracy and precision below 15%.

  18. Anti-inflammatory properties of fruit juices enriched with pine bark extract in an in vitro model of inflamed human intestinal epithelium: the effect of gastrointestinal digestion.

    Science.gov (United States)

    Frontela-Saseta, Carmen; López-Nicolás, Rubén; González-Bermúdez, Carlos A; Martínez-Graciá, Carmen; Ros-Berruezo, Gaspar

    2013-03-01

    Enrichment of fruit juices with pine bark extract (PBE) could be a strategy to compensate for phenolic losses during the gastrointestinal digestion. A coculture system with Caco-2 cells and RAW 264.7 macrophages was established as an in vitro model of inflamed human intestinal epithelium for evaluating the anti-inflammatory capacity of fruit juices enriched with PBE (0.5 g L(-1)) before and after in vitro digestion. The digestion of both PBE-enriched pineapple and red fruit juice led to significant changes in most of the analysed phenolic compounds. The in vitro inflammatory state showed cell barrier dysfunction and overproduction of IL-8, nitric oxide (NO) and reactive oxygen species (ROS). In the inflamed cells, incubation with nondigested samples reduced (Pproperties of PBE-enriched fruit juices decreased after digestion; further research on the bioavailability of the assayed compounds is needed to properly assess their usefulness for the treatment of gut inflammation.

  19. Effects of an Encapsulated Fruit and Vegetable Juice Concentrate on Obesity-Induced Systemic Inflammation: A Randomised Controlled Trial

    Directory of Open Access Journals (Sweden)

    Evan J. Williams

    2017-02-01

    Full Text Available Phytochemicals from fruit and vegetables reduce systemic inflammation. This study examined the effects of an encapsulated fruit and vegetable (F&V juice concentrate on systemic inflammation and other risk factors for chronic disease in overweight and obese adults. A double-blinded, parallel, randomized placebo-controlled trial was conducted in 56 adults aged ≥40 years with a body mass index (BMI ≥28 kg/m2. Before and after eight weeks daily treatment with six capsules of F&V juice concentrate or placebo, peripheral blood gene expression (microarray, quantitative polymerase chain reaction (qPCR, plasma tumour necrosis factor (TNFα (enzyme-linked immunosorbent assay (ELISA, body composition (Dual-energy X-ray absorptiometry (DEXA and lipid profiles were assessed. Following consumption of juice concentrate, total cholesterol, low-density lipoprotein (LDL cholesterol and plasma TNFα decreased and total lean mass increased, while there was no change in the placebo group. In subjects with high systemic inflammation at baseline (serum C-reactive protein (CRP ≥3.0 mg/mL who were supplemented with the F&V juice concentrate (n = 16, these effects were greater, with decreased total cholesterol, LDL cholesterol and plasma TNFα and increased total lean mass; plasma CRP was unchanged by the F&V juice concentrate following both analyses. The expression of several genes involved in lipogenesis, the nuclear factor-κB (NF-κB and 5′ adenosine monophosphate-activated protein kinase (AMPK signalling pathways was altered, including phosphomevalonate kinase (PMVK, zinc finger AN1-type containing 5 (ZFAND5 and calcium binding protein 39 (CAB39, respectively. Therefore, F&V juice concentrate improves the metabolic profile, by reducing systemic inflammation and blood lipid profiles and, thus, may be useful in reducing the risk of obesity-induced chronic disease.

  20. Effects of an Encapsulated Fruit and Vegetable Juice Concentrate on Obesity-Induced Systemic Inflammation: A Randomised Controlled Trial.

    Science.gov (United States)

    Williams, Evan J; Baines, Katherine J; Berthon, Bronwyn S; Wood, Lisa G

    2017-02-08

    Phytochemicals from fruit and vegetables reduce systemic inflammation. This study examined the effects of an encapsulated fruit and vegetable (F&V) juice concentrate on systemic inflammation and other risk factors for chronic disease in overweight and obese adults. A double-blinded, parallel, randomized placebo-controlled trial was conducted in 56 adults aged ≥40 years with a body mass index (BMI) ≥28 kg/m². Before and after eight weeks daily treatment with six capsules of F&V juice concentrate or placebo, peripheral blood gene expression (microarray, quantitative polymerase chain reaction (qPCR)), plasma tumour necrosis factor (TNF)α (enzyme-linked immunosorbent assay (ELISA)), body composition (Dual-energy X-ray absorptiometry (DEXA)) and lipid profiles were assessed. Following consumption of juice concentrate, total cholesterol, low-density lipoprotein (LDL) cholesterol and plasma TNFα decreased and total lean mass increased, while there was no change in the placebo group. In subjects with high systemic inflammation at baseline (serum C-reactive protein (CRP) ≥3.0 mg/mL) who were supplemented with the F&V juice concentrate (n = 16), these effects were greater, with decreased total cholesterol, LDL cholesterol and plasma TNFα and increased total lean mass; plasma CRP was unchanged by the F&V juice concentrate following both analyses. The expression of several genes involved in lipogenesis, the nuclear factor-κB (NF-κB) and 5' adenosine monophosphate-activated protein kinase (AMPK) signalling pathways was altered, including phosphomevalonate kinase (PMVK), zinc finger AN1-type containing 5 (ZFAND5) and calcium binding protein 39 (CAB39), respectively. Therefore, F&V juice concentrate improves the metabolic profile, by reducing systemic inflammation and blood lipid profiles and, thus, may be useful in reducing the risk of obesity-induced chronic disease.

  1. Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review.

    Science.gov (United States)

    Chen, Yougui; Yu, Li Juan; Rupasinghe, H P Vasantha

    2013-03-30

    Fruit juice has been traditionally preserved by thermal pasteurisation. However, the applied heat can cause detrimental effects on health-promoting components such as phenolic compounds. Several non-thermal technologies such as membrane filtration, pulsed electric field (PEF) and ultraviolet (UV) exposure are promising methods developed for liquid food preservation. In particular, the combination of UV and PEF has proven to be more effective for microbial inactivation and maintaining nutritional quality of fruit juice compared with individual applications.

  2. Total Antioxidant Capacity of Some Commercial Fruit Juices: Electrochemical and Spectrophotometrical Approaches

    Directory of Open Access Journals (Sweden)

    Aurelia Magdalena Pisoschi

    2009-01-01

    Full Text Available The aim of this paper was to assess the total antioxidant capacity of some commercial fruit juices (namely citrus, spectrophotometrically and by the biamperometric method, using the redox couple DPPH· (2,2-diphenyl-1-picrylhydrazyl/DPPH (2,2-diphenyl-1-picrylhydrazine. Trolox® was chosen as a standard antioxidant. In the case of the spectrophometric method, the absorbance decrease of the DPPH· solution was followed. For the biamperometric method, the influence of some parameters like the potential diference, ΔE, DPPH· concentration, and Trolox® concentration was investigated. The calibration graph obtained for Trolox® presents linearity between 5 and 30 µM, (y = 0.059 x + 0.0564, where y represents the value of current intensity, expressed as μA and x the value of Trolox® concentration, expressed as μM; r2 = 0.9944. The R.S.D. value for the biamperometric method was 1.29% (n = 10, c = 15 μM Trolox®. In the case of the spectrophotometric method, the calibration graph obtained for Trolox® presents linearity between 0.01 and 0.125 mM (y = -9.5789 x+1.4533, where y represents the value of absorbance and x, the value of Trolox® concentration, expressed as mM; r2 = 0.9963. The R.S.D. value for the spectrophotometric method was 2.05%. Both methods were applied to total antioxidant activity determination in real samples (natural juices and soft drinks and the results were in good agreement.

  3. Determination of added dye in orange fruit juices of Citrus sinensis cultivar with a simple analytical method

    Directory of Open Access Journals (Sweden)

    LUZIANA HOXHA

    2014-06-01

    Full Text Available Orange juice is a daily food randomly consumed and could be easily presented like an imitation of original products. Identification of its imitation has a big importance for juice authenticity. In some cases, it’s used the colouring agent Tartrazine (E102 a monoazo dye, permitted as food additive in EU, but hazardous for human health, due to allergic reactions and hyperactivity increasing especially of children in high levels. E102 consists essentially of trisodium 5-hydroxy-1-(4-sulfonatophenyl-4-(4-sulfonato-phenylazo-H-pyrazole-3-carboxylate and subsidiary colouring matters together with sodium chloride and/or sodium sulphate as the principal uncoloured components. The intention of this study was evaluation of a new simple method to determine the presence and the quantity of synthetic colour added in commercial imported fruit juice. By a spectrophotometer UV-VIS was measured absorbance in maximal wavelength, 426 nm, of five commercial orange juices samples, using as reference control sample an orange fresh juice sample. The concentration of tartrazine in some samples were found from 50-170mg/L, while the maximal permitted level of E102 concentration is 100 mg/L (Referred to EU standards, 2011. This study is an advanced step for a quick determination of tatrazine level; otherwise need to profound this argument in the future.

  4. Associations between home- and family-related factors and fruit juice and soft drink intake among 10- to 12-year old children. The ENERGY project.

    Science.gov (United States)

    Van Lippevelde, Wendy; te Velde, Saskia J; Verloigne, Maïté; De Bourdeaudhuij, Ilse; Manios, Yannis; Bere, Elling; Jan, Nataša; Fernández-Alvira, Juan M; Chinapaw, Mai J M; Bringolf-Isler, Bettina; Kovacs, Eva; Brug, Johannes; Maes, Lea

    2013-02-01

    The aim of this study is to investigate associations of family-related factors with children's fruit drink/juice and soft drink consumption. A cross-sectional survey among 10- to 12-year-old children and their parents in eight European countries was conducted to gather this data. Key variables of interest were children's self-reported fruit drink/juice and soft drink intake per day (outcome) and family-related factors (based on parents' report) related to these two behaviors (modeling, automaticity, availability, monitoring, permissiveness, negotiating, communicating health beliefs, avoid negative modeling, self-efficacy, rewarding, and family consumption). 7915 Children (52% girls; mean age=11.7 ± 0.8 years) and 6512 parents (83% women; mean age=41.4 ± 5.3 years) completed the questionnaire. Multilevel regression analyses were used to examine the aforementioned associations. Three of the 11 family-related factors (modeling, availability, and family consumption) were positively associated with children's fruit drink/juice and soft drink intake. Additionally, three family-related factors (permissiveness, monitoring, and self-efficacy) were solely associated with soft drink intake and one family-related factor (communicating health beliefs) was related to fruit drink/juice intake. Future interventions targeting children's fruit drink/juice and soft drink intake should focus on the home environment, parents and their practices, especially on parents' fruit drink/juice and soft drink intake and availability of these beverages at home.

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

    Science.gov (United States)

    Blanco-Rojo, Ruth; Pérez-Granados, Ana M; Toxqui, Laura; González-Vizcayno, Carmen; Delgado, Marco A; Vaquero, M Pilar

    2011-06-01

    Fe-deficiency anaemia is a worldwide health problem. We studied the influence of consuming an Fe-fortified fruit juice on Fe status in menstruating women. A randomised, double-blind, placebo-controlled study of 16 weeks of duration was performed. Subjects were randomised into two groups: the P group (n 58) or the F group (n 64), and consumed, as a supplement to their usual diet, 500 ml/d of a placebo fruit juice or an Fe-fortified fruit juice, respectively. The Fe-fortified fruit juice, containing microencapsulated iron pyrophosphate, provided 18 mg Fe/d (100 % of the RDA). At baseline and monthly, dietary intake, body weight and Fe parameters were determined: total erythrocytes, haematocrit, mean corpuscular volume (MCV), red blood cell distribution width (RDW), Hb, serum Fe, serum ferritin, serum transferrin, transferrin saturation, soluble transferrin receptor (sTfR) and zinc protoporphyrin (ZnPP). The fruit juice consumption involved increased intake of carbohydrates and vitamin C, and increased BMI within normal limits. Ferritin was higher in the F group after week 4 (P fruit juice improves Fe status and may be used to prevent Fe-deficiency anaemia.

  6. FRUIT JUICES AS AN ALTERNATIVE TECHNIQUE FOR CONSERVATION OF FRESH-CUT BANANA

    OpenAIRE

    ANDERSON ADRIANO MARTINS MELO; LEONARDO THOMAZ DINIZ; ADRIANO DO NASCIMENTO SIMÕES; ROLF PUSCHMANN

    2014-01-01

    Browning discoloration after cutting is detrimental for the quality of a number of fruits and vegetables, such as banana, apple, pear, potato, and some roots such as cassava, yam, and others. Browning and softening compromise banana after cut shelf-life in a few hours under cold storage. Therefore, anti-browning compounds have been applied to slices before packing. Some commonly used substances are calcium chloride, ascorbic acid, cysteine and citric acid, in immersed inchemical mixtures. Rec...

  7. Impact of d-limonene synthase up- or down-regulation on sweet orange fruit and juice odor perception.

    Science.gov (United States)

    Rodríguez, Ana; Peris, Josep E; Redondo, Ana; Shimada, Takehiko; Costell, Elvira; Carbonell, Inmaculada; Rojas, Cristina; Peña, Leandro

    2017-02-15

    Citrus fruits are characterized by a complex mixture of volatiles making up their characteristic aromas, being the d-limonene the most abundant one. However, its role on citrus fruit and juice odor is controversial. Transgenic oranges engineered for alterations in the presence or concentration of few related chemical groups enable asking precise questions about their contribution to overall odor, either positive or negative, as perceived by the human nose. Here, either down- or up-regulation of a d-limonene synthase allowed us to infer that a decrease of as much as 51 times in d-limonene and an increase of as much as 3.2 times in linalool in juice were neutral for odor perception while an increase of only 3 times in ethyl esters stimulated the preference of 66% of the judges. The ability to address these questions presents exciting opportunities to understand the basic principles of selection of food.

  8. Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudiana.

    Science.gov (United States)

    Buniowska, Magdalena; Carbonell-Capella, Juana M; Frigola, Ana; Esteve, Maria J

    2017-04-15

    A comparative study of the bioaccessibility of bioactive compounds and antioxidant capacity in a fruit juice-Stevia rebaudiana mixture processed by pulsed electric fields (PEF), high voltage electrical discharges (HVED) and ultrasound (USN) technology at two equivalent energy inputs (32-256kJ/kg) was made using an in vitro model. Ascorbic acid was not detected following intestinal digestion, while HVED, PEF and USN treatments increased total carotenoid bioaccessibility. HVED at an energy input of 32kJ/kg improved bioaccessibility of phenolic compounds (34.2%), anthocyanins (31.0%) and antioxidant capacity (35.8%, 29.1%, 31.9%, for TEAC, ORAC and DPPH assay, respectively) compared to untreated sample. This was also observed for PEF treated samples at an energy input of 256kJ/kg (37.0%, 15.6%, 29.4%, 26.5%, 23.5% for phenolics, anthocyanins, and antioxidant capacity using TEAC, ORAC and DPPH method, respectively). Consequently, pulsed electric technologies (HVED and PEF) show good prospects for enhanced bioaccessibility of compounds with putative health benefit.

  9. Effects of Lagenaria sicessaria fruit juice on lipid profile and glycoprotein contents in cardiotoxicity induced by isoproterenol in rats.

    Science.gov (United States)

    Upaganlawar, Aman; Balaraman, R

    2012-01-01

    This study investigated antihyperlipidemic effects of Lagenaria siceraria fruit juice (LSFJ) in isoproterenol (ISO)induced cardiotoxicity in rats. Rats treated with ISO (200 mg/kg, s.c.) showed a significant increase in the levels of triglycerides, cholesterol, and free fatty acids, in both serum and heart tissue. An increase in the levels of phospholipids, low-density lipoprotein, and very low-density lipoprotein-cholesterol, and decrease in high-density lipoprotein-cholesterol in serum and phospholipid levels in the heart were observed. ISO intoxicated rats also showed a significant decrease in the activities of lecithin: cholesterol acyl transferase, whereas lipoprotein lipase was found to be increased. Administration of LSFJ (400 mg/kg, p.o.) for 30 consecutive days and challenged with ISO on day 29th and 30th significantly attenuated these alterations and restored the levels of serum and heart lipids along with lipid metabolizing enzymes. Histopathological observations were also in correlation with the biochemical parameters. These findings indicate the protective effect of LSFJ during ISO-induced cardiotoxicity in rats.

  10. 27 CFR 24.182 - Use of acid to correct natural deficiencies.

    Science.gov (United States)

    2010-04-01

    ... citric acid may be added to citrus fruit, juice or wine, only malic acid may be added to apples, apple juice or wine, and only citric acid or malic acid may be added to other fruit (including berries) or to... citric acid for other fruit (including berries). (d) Other use of acid. A winemaker desiring to use...

  11. Flavor of fresh blueberry juice and the comparison to amount of sugars, acids, anthocyanidins, and physicochemical measurements.

    Science.gov (United States)

    Bett-Garber, Karen L; Lea, Jeanne M; Watson, Michael A; Grimm, Casey C; Lloyd, Steven W; Beaulieu, John C; Stein-Chisholm, Rebecca E; Andrzejewski, Brett P; Marshall, Donna A

    2015-04-01

    Six cultivars of southern highbush (SHB) and rabbiteye (RE) blueberry samples were harvested on 2 different dates. Each treatment combination was pressed 2 times for repeated measures. Fresh juice was characterized for 18 flavor/taste/feeling factor attributes by a descriptive flavor panel. Each sample was measured for sugars, acids, anthocyanidins, Folin-Ciocalteu, soluble solids (BRIX), titratable acidity (TA), and antioxidant capacity (ORACFL ). Flavors were correlated with the composition and physicochemical data. Blueberry flavor correlated with 3 parameters, and negatively correlated with 2. Strawberry correlated with oxalic acid and negatively correlated with sucrose and quinic acid. Sweet aroma correlated with oxalic and citric acid, but negatively correlated with sucrose, quinic, and total acids. Sweet taste correlated with 11 parameters, including the anthocyanidins; and negatively correlated with 3 parameters. Neither bitter nor astringent correlated with any of the antioxidant parameters, but both correlated with total acids. Sour correlated with total acids and TA, while negatively correlating with pH and BRIX:TA. Throat burn correlated with total acids and TA. Principal component analysis negatively related blueberry, sweet aroma, and sweet to sour, bitter, astringent, tongue tingle, and tongue numbness. The information in this component was related to pH, TA, and BRIX:TA ratio. Another principal component related the nonblueberry fruit flavors to BRIX. This PC, also divided the SHB berries from the RE. This work shows that the impact of juice composition on flavor is very complicated and that estimating flavor with physicochemical parameters is complicated by the composition of the juice.

  12. Analysis of Organic Acids in Blueberry Juice and its Fermented Wine by High Performance Liquid Chromatography

    Directory of Open Access Journals (Sweden)

    Hongxue Fu

    2015-08-01

    Full Text Available A rapid analytical method for simultaneous separation and determination of organic acids is of the essence for quality control of blueberry juice and its fermented wine. In this present study, a High Performance Liquid Chromatography (HPLC method for separation and determination of organic acids (oxalic acid, gluconic acid, tartaric acid, formic acid, pyruvic acid, malic acid, isocitric acid, shikimic acid, lactic acid, acetic acid, citric acid, succinic acid and propionic acid in blueberry juice and wine has been developed. The chromatographic separation was performed at 35°C by using an ammonium hydrogen phosphate buffer (pH 2.8 as mobile phase and 0.6 mL/min as the column flow rate. A C18 analytical column and Ultraviolet Detection (UV at &lembda = 210 nm were used for all acids above. The method was validated for linearity, limit of detection, limit of quantification, accuracy and precision. The applicability of the method was demonstrated by analyzing organic acids in real samples of six species of blueberry juices and wines. The results show that species significantly affect distribution of organic acids in samples but not the kinds of organic acids between six species. Oxalic acid, gluconic acid, malic acid, shikimic acid and citric acid are detected in blueberry juice. Citric acid, which accounts for a percentage >75% of the whole content of organic acids, is the major acid in four kinds of tested species (Sharpblue, Misty, Anna and Bluecrop. In the other two species (Britewell and Premier, malic acid, gluconic acid and citric acid own a mean percentage of 40, 32 and 25%, respectively. After yeast fermentation and aging, several new organic acids (pyruvic acid, isocitric acid, lactic acid, acetic acid, succinic acid and propionic acid appear in wine.

  13. Development of a sensitive and specific enzyme-linked immunosorbent assay for the determination of fludioxonil residues in fruit juices

    OpenAIRE

    Mercader Badia, Josep Vicent; Abad Fuentes, Antonio; Agulló, Consuelo; Abad Somovilla, Antonio; Esteve Turrillas, Francesc Albert

    2014-01-01

    Fludioxonil is a fungicide with a singular mode of action that is widely employed in the treatment of fruit crops. A competitive enzyme-linked immunosorbent assay (cELISA) has been developed and validated for the determination of residues of this fungicide in fruit juices. A collection of monoclonal antibodies (mAbs) against the fungicide fludioxonil has been produced and characterized using direct and indirect cELISAs. The high affinity achieved (IC50lower than 0.5 μg L-1) considerably impro...

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

    Directory of Open Access Journals (Sweden)

    Adriana Dehelean

    2013-01-01

    Full Text Available The presence of potentially toxic elements and compounds in foodstuffs is of intense public interest and thus requires rapid and accurate methods to determine the levels of these contaminants. Inductively coupled plasma mass spectrometry is a powerful tool for the determination of metals and nonmetals in fruit juices. In this study, 21 commercial fruit juices (apple, peach, apricot, orange, kiwi, pear, pineapple, and multifruit present on Romanian market were investigated from the heavy metals and mineral content point of view by ICP-MS. Our obtained results were compared with those reported in literature and also with the maximum admissible limit in drinking water by USEPA and WHO. For Mn the obtained values exceeded the limits imposed by these international organizations. Co, Cu, Zn, As, and Cd concentrations were below the acceptable limit for drinking water for all samples while the concentrations of Ni and Pb exceeded the limits imposed by USEPA and WHO for some fruit juices. The results obtained in this study are comparable to those found in the literature.

  15. Proteomic exploration of the impacts of pomegranate fruit juice on the global gene expression of prostate cancer cell.

    Science.gov (United States)

    Lee, Song-Tay; Wu, Yi-Ling; Chien, Lan-Hsiang; Chen, Szu-Ting; Tzeng, Yu-Kai; Wu, Ting-Feng

    2012-11-01

    Prostate cancer has been known to be the second highest cause of death in cancer among men. Pomegranate is rich in polyphenols with the potent antioxidant activity and inhibits cell proliferation, invasion, and promotes apoptosis in various cancer cells. This study demonstrated that pomegranate fruit juice could effectively hinder the proliferation of human prostate cancer DU145 cell. The results of apoptotic analyses implicated that fruit juice might trigger the apoptosis in DU145 cells via death receptor signaling and mitochondrial damage pathway. In this study, we exploited 2DE-based proteomics to compare nine pairs of the proteome maps collected from untreated and treated DU145 cells to identify the differentially expressed proteins. Comparative proteomics indicated that 11 proteins were deregulated in affected DU145 cells with three upregulated and eight downregulated proteins. These dys-regulated proteins participated in cytoskeletal functions, antiapoptosis, proteasome activity, NF-κB signaling, cancer cell proliferation, invasion, and angiogenesis. Western immunoblotting were implemented to confirm the deregulated proteins and the downstream signaling proteins. The analytical results of this study help to provide insight into the molecular mechanism of inducing prostate cancer cell apoptosis by pomegranate fruit juice and to develop a novel mechanism-based chemopreventive strategy for prostate cancer.

  16. Ascorbic Acid Determination in Natural Orange Juice: As a Teaching Tool of Coulometry and Polarography.

    Science.gov (United States)

    Bertotti, Mauro; And Others

    1995-01-01

    Describes an experiment designed to determine ascorbic acid concentrations in natural orange juice. The experiment is used with undergraduate pharmacy students to allow understanding of the principles of operation of the coulometer and polarograph. (DDR)

  17. Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene of Irwin mango fruits stored at low temperature after high electric field pretreatment.

    Science.gov (United States)

    Shivashankara, K S; Isobe, Seiichiro; Al-Haq, Muhammad Imran; Takenaka, Makiko; Shiina, Takeo

    2004-03-10

    Greenhouse-grown tree ripe (TR) and mature green (MG) mangoes (cv. Irwin) were exposed to high electric field treatment before 20 and 30 days of storage at 5 degrees C. MG fruits were allowed to ripen at room temperature after low-temperature storage. Fruit physical quality attributes, ascorbic acid, carotene, quercetin, total phenols, and antioxidant capacity were estimated before and after the storage period. Antioxidant capacity of fruit juice was estimated using the ferric reducing antioxidant power (FRAP) assay. Fruit firmness decreased significantly during storage. Titratable acidity decreased 20 days after storage. Total soluble solids did not change during storage. Antioxidant capacity of fruits remained unchanged up to 20 days of storage period and decreased thereafter. Total phenol and carotenes increased during storage. Antioxidant capacity of fruits was significantly correlated only to ascorbic acids. Peel color and carotenes were higher in TR fruits, whereas titratable acidity and firmness were higher in MG fruits. There was no significant difference in other parameters between the stages of picking. Electric field pretreatment affected the respiration and antioxidant capacity of TR fruits and did not have any significant affect on other parameters. TR mangoes of cv. Irwin are more suitable for low-temperature storage and can be successfully stored for up to 20 days at 5 degrees C without any significant losses in functional properties and quality attributes.

  18. Effect of fruit juice on glucose control and insulin sensitivity in adults: a meta-analysis of 12 randomized controlled trials.

    Directory of Open Access Journals (Sweden)

    Bin Wang

    Full Text Available BACKGROUND: Diabetes mellitus has become a worldwide health problem. Whether fruit juice is beneficial in glycemic control is still inconclusive. This study aimed to synthesize evidence from randomized controlled trials on fruit juice in relationship to glucose control and insulin sensitivity. METHODS: A strategic literature search of PubMed, EMBASE, and the Cochrane Library (updated to March, 2014 was performed to retrieve the randomized controlled trials that evaluated the effects of fruit juice on glucose control and insulin sensitivity. Study quality was assessed using the Jadad scale. Weighted mean differences were calculated for net changes in the levels of fasting glucose, fasting insulin, hemoglobin A1c (HbA1c, and homeostatic model assessment of insulin resistance (HOMA-IR using fixed- or random-effects model. Prespecified subgroup and sensitivity analyses were performed to explore the potential heterogeneity. RESULTS: Twelve trials comprising a total of 412 subjects were included in the current meta-analysis. The numbers of these studies that reported the data on fasting glucose, fasting insulin, HbA1c and HOMA-IR were 12, 5, 3 and 3, respectively. Fruit juice consumption did not show a significant effect on fasting glucose and insulin concentrations. The net change was 0.79 mg/dL (95% CI: -1.44, 3.02 mg/dL; P = 0.49 for fasting glucose concentrations and -0.74 µIU/ml (95% CI: -2.62, 1.14 µIU/ml; P = 0.44 for fasting insulin concentrations in the fixed-effects model. Subgroup analyses further suggested that the effect of fruit juice on fasting glucose concentrations was not influenced by population region, baseline glucose concentration, duration, type of fruit juice, glycemic index of fruit juice, fruit juice nutrient constitution, total polyphenols dose and Jadad score. CONCLUSION: This meta-analysis showed that fruit juice may have no overall effect on fasting glucose and insulin concentrations. More RCTs are warranted to

  19. Technology research for clarify fruit juice beverage ofPhysalis pubescens L.%澄清型黄菇娘果汁饮料的工艺研究

    Institute of Scientific and Technical Information of China (English)

    柴云雷; 郭丽; 马雪; 李杨; 张金凤

    2016-01-01

    Objective To investigate the preparation technology for clarify fruit juice beverage ofPhysalis pubescens L.Methods The preparation of juice used pectinase for enzymolysis, and the optimum parameters of pectinase were determined by single factor experiments and orthogonal experiments. Meanwhile, the citric acid, sucrose and xanthan gum were used to allocate fruit juice. The best formula was determined according to the sensory evaluation by comprehensive evaluation method.Results Under the optimum parameters of pectinase (enzyme concentration of 0.04 g/L, enzymolysis temperature of 40℃ , and enzymolysis time of 2 h), the rate of juice and light transmittance were the highest, which were 88.5% and 67.1%, respectively. The best recipe of clarify fruit juice beverage ofPhysalis pubescens L. were citric acid of 0.2%, sugar of 14%, and xanthan gum of 0.15%. Under those conditions, the juice was sour and sweet, delicious and clear, and with rich fruit aroma.Conclusion This paper can lay certain theoretical foundation for the development of deep processed products ofPhysalis pubescens L.%目的:研究澄清型黄菇娘果汁饮料的制备工艺。方法果汁在制备中采用果胶酶进行酶解,通过单因素试验和正交试验确定果胶酶的最佳工艺参数。同时利用柠檬酸、蔗糖和黄原胶对果汁进行调配,试验采用综合评分法,根据感官品评打分确定产品的最佳配方。结果在果胶酶的最佳工艺参数(酶浓度0.04 g/L、酶解温度40℃、酶解时间2 h)下,果汁出汁率和透光率最高,分别为88.5%和67.1%;澄清型黄菇娘果汁饮料的最佳配方为柠檬酸0.2%,蔗糖14%,黄原胶0.15%,此时饮料酸甜可口、澄清透明,并具有浓郁的果香味。结论该研究可为发展以黄菇娘为原料的深精加工产品奠定一定的理论基础。

  20. Comparative evaluation of the medicinal activities of methanolic extract of seeds, fruit pulps and fresh juice of Syzygium cumini in vitro

    Directory of Open Access Journals (Sweden)

    Repon Kumer Saha

    2013-11-01

    Full Text Available Objective: To establish the health benefits of Syzgium cumin to discover functional components present in the seeds, fruit pulps and fresh juice of this fruit grown in Bangladesh. Methods: Thin layer chromatography and ultra-violet spectroscopy were used to detect the presence of various types of compound in seeds and juice. Antioxidant effects were measured by DPPH scavenging assay and total reducing assay. Receptor binding activities was performed by hemagglutination inhibition assay. Anti-inflammatory assay and hydrogen peroxide induced hemolysis assay was also investigated. Disc diffusion assay was performed to show the antibacterial effect using Gram positive, Gram negative strains of bacteria and fungi. Results: Methanolic extract of the seeds showed stronger antioxidant, hydrogen peroxide induced hemolysis activities, hemagglutination inhibition activities and membrane stabilization activities than those of fresh juice. However, fresh juice showed stronger antibacterial and antifungal activities than those of methanolic seed extract. The seed contains higher amount of polyphenols and flavanoids than those of fruit juice. Conclusions: Therefore, fruit juice, fruit pulp and seed of Syzygium cumini contain medicinal active components in different ratios.

  1. Toxicological evaluation of the lyophilized fruit juice extract of Annona muricata Linn. (Annonaceae) in rodents.

    Science.gov (United States)

    Awodele, Olufunsho; Ishola, Ismail O; Ikumawoyi, Victor O; Akindele, Abidemi J; Akintonwa, Alade

    2013-12-18

    Abstract Background: Annona muricata Linn. (Annonaceae) (AM) fruit juice is widely consumed either raw or after processing in tropical countries because of its very juicy, creamy and sweet character including its medicinal importance. The safety of AM fruit was investigated in Sprague-Dawley rats for acute and 60-day subchronic toxicity effects. Methods: Rats were administered distilled water (DW) and AM daily at doses of 80, 400 and 2000 mg/kg orally for 60 days. At the end of the study, blood samples were assayed for biochemical and hematological parameters. Vital organs were harvested and assessed for antioxidants and histopathology. Results: There was no mortality recorded up to 2000 mg/kg following acute administration. There were no significant changes in vital organ weights and hematological and biochemical parameters. However, significant (p<0.05) reduction in platelet count and packed cell volume was observed at 2000 and 400 mg/kg, respectively, which was reversed after cessation of treatment. Interestingly, subchronic oral administration of AM (80, 400 or 2000 mg/kg) significantly (p<0.001) increased sperm count and motility in comparison to vehicle-treated control. AM long-term treatment induced significant (p<0.05, <0.01 and <0.001) increases in the levels of glutathione, superoxide dismutase (SOD) and catalase, respectively, in the liver and kidney. Conversely, AM (2000 mg/kg) produced significant (p<0.001) increase in malondialdehyde level with decreased (p<0.05) SOD activity in the brain. Conclusions: The study established that AM did not induce any significant toxic effect, indicating that it is safe in rats following oral administration for 60 consecutive days.

  2. Immunomodulatory effects of a standardized Lycium barbarum fruit juice in Chinese older healthy human subjects.

    Science.gov (United States)

    Amagase, Harunobu; Sun, Bixuang; Nance, Dwight M

    2009-10-01

    Lycium barbarum has been traditionally used in combination with several herbs for medicinal properties, but systematic modern clinical evaluation as a single herb has not been reported. To examine the systematic effects of L. barbarum on immune function, general well-being, and safety, we tested the effects of a standardized L. barbarum fruit juice (GoChi, FreeLife International, Phoenix, AZ, USA) at 120 mL/day, equivalent to at least 150 g of fresh fruit, the amount traditionally used, or placebo for 30 days in a randomized, double-blind, placebo-controlled clinical study in 60 older healthy adults (55-72 years old). The GoChi group showed a statistically significant increase in the number of lymphocytes and levels of interleukin-2 and immunoglobulin G compared to pre-intervention and the placebo group, whereas the number of CD4, CD8, and natural killer cells or levels of interleukin-4 and immunoglobulin A were not significantly altered. The placebo group showed no significant changes in any immune measures. Whereas the GoChi group showed a significant increase in general feelings of well-being, such as fatigue and sleep, and showed a tendency for increased short-term memory and focus between pre- and post-intervention, the placebo group showed no significant positive changes in these measures. No adverse reactions, abnormal symptoms, or changes in body weight, blood pressure, pulse, visual acuity, urine, stool, or blood biochemistry were seen in either group. In conclusion, daily consumption of GoChi significantly increased several immunological responses and subjective feelings of general well-being without any adverse reactions.

  3. Determination of Trace Metals and Essential Minerals in Selected Fruit Juices in Minna, Nigeria

    Directory of Open Access Journals (Sweden)

    A. I. Ajai

    2014-01-01

    Full Text Available Levels of trace metals and essential minerals in selected fruit juice samples purchased from Minna were determined using atomic absorption spectrophotometer (AAS and Flame photometer. From the obtained result, Cu, Fe, Mn, Na, and Zn were present in all the samples, while Cd, Pb, and Cr were not detectable in all the samples. Concentrations of K range between 1.31 ± 0.10 and 41.20 ± 0.10 mg/100 mL, Na between 15.47 ± 0.15 and 3.50 ± 0.20 mg/100 mL, Mn between Nd and 0.27 ± 0.08 mg/100 mL, Fe between Nd and 0.90 ± 0.05 mg/100 mL, Cu between Nd-0.60 ± 0.00 mg/100 mL, and Zn between Nd-0.09 ± 0.01 mg/100 mL, respectively. The trace metal levels in all the samples were within permissible limit as recommended by WHO for edible foods and drinks and could therefore be taken to compliment the deficiency of these essential minerals from other food sources.

  4. Isolation and identification of cellulose-producing strain Komagataeibacter intermedius from fermented fruit juice.

    Science.gov (United States)

    Lin, Shin-Ping; Huang, Yin-Hsuan; Hsu, Kai-Di; Lai, Ying-Jang; Chen, Yu-Kuo; Cheng, Kuan-Chen

    2016-10-20

    A bacterial cellulose (BC) producing strain isolated from fermented fruit juice was identified as Komagataeibacter intermedius (K. intermedius) FST213-1 by 16s rDNA sequencing analysis and biochemical characteristics test. K. intermedius FST213-1 can produce BC within pH 4-9 and exhibit maximum BC production (1.2g/L) at pH 8 in short-term (4-day) cultivation. Results of Fourier transform infrared spectroscopy, X-ray diffraction, water content, thermogravimetric analysis and mechanical property indicated that BC produced from K. intermedius FST213-1 exhibits higher water content ability (99.5%), lower thermostability (315°C), lower crystallinity (79.3%) and similar mechanical properties in comparison with the specimen from model BC producer, Gluconacetobacter xylinus 23769. Based on these analyses, the novel based-resistant strain K. intermedius FST213-1 can efficiently produce BC, which can be applied for industrial manufacturing with potential features.

  5. Determination of creatinine, uric and ascorbic acid in bovine milk and orange juice by hydrophilic interaction HPLC.

    Science.gov (United States)

    Zuo, Ruiting; Zhou, Si; Zuo, Yuegang; Deng, Yiwei

    2015-09-01

    Creatinine (Cr), uric (UA) and ascorbic acid (AA) are common constituents in human fluids. Their abnormal concentrations in human fluids are associated with various diseases. Thus, apart from the endogenous formation in human body, it is also important to examine their sources from food products. In this study, a rapid and accurate HILIC method was developed for simultaneous determination of Cr, UA and AA in bovine milk and orange juice. Milk samples were pretreated by protein precipitation, centrifugation and filtration, followed by HPLC separation and quantification using a Waters Spherisorb S5NH2 column. The developed method has been successfully applied to determine the concentration of UA, AA and Cr in milk and fruit juice samples. The milk samples tested were found to contain UA and creatinine in the concentration range of 24.1-86.0 and 5.07-11.2 μg mL(-1), respectively. The orange juices contain AA over 212 μg mL(-1).

  6. 湘西野生刺梨果酒加工工艺优化%Optimization of Juice Production and Fruit Wine Fermentation from Rosa roxburghii Tratt Fruits Wildly Grown in Western Hunan

    Institute of Scientific and Technical Information of China (English)

    黄诚; 尹红

    2012-01-01

    The present study aimed to optimize juice production and fruit wine fermentation from Rosa roxburghii Tratt fruits wildly grown in western Hunan by one-factor-at-a-time and orthogonai array design. The optimum conditions for juice color protection were found to be immersion in a solution containing 0.1% VC and 0.2% citric acid for 20 min, and the optimum conditions for the ultrasonic-assisted enzymatic extraction of fruit juice were found to be enzymatic hydrolysis with pectinase and cellulase (1:2) at a total level of 0.15% at 50 ℃ and pH 4.5 for 40 min. The optimum fermentation conditions for fruit wine were found to be fermentation with 0.3% active dry yeast at 28 ℃ and initial pH 4.5 for 10 d with an initial sugar degree of 18 ° Bx. The produced fruit wine had a delicate fragrance, a full-bodied taste, a transparent brownish red color and an outstanding style.%以湖南湘西地区野生刺梨为原料,对刺梨酒酿造中果汁护色、超声波辅助酶解浸提和发酵工艺条件进行优化。单因素和正交试验结果表明,刺梨最佳护色条件是用质量分数0.1%VC与0.2%柠檬酸复合液浸泡20min;超声波辅助复合酶浸提果汁最佳条件为果胶酶与纤维素酶两种复合酶总量为0.15%、配比为1:2、酶解温度50℃、酶解时间40min、酶解pH4.5;果酒发酵最佳工艺为接种3%活化干酵母条件下、发酵初始糖度18°Bx、初始pH4.5,于28℃条件下保温10d,酒体浓郁清香,色泽棕红透明,风格突出。

  7. 不同果水比对番木瓜汁变质动力学的影响%The Influence of Different Proportion of Fruit and Water on the Balance of Fresh Carica Papaya Juice Metamcrphism Dynamics

    Institute of Scientific and Technical Information of China (English)

    汪雪雁; 张钦发; 何淑华; 张义珂

    2016-01-01

    With fresh papaya juice as the research object, the effects of different the proportion of fruit and wa-ter on the balance of fresh carica papaya juice metamorphism dynamics were investigated, taking variations of sugar, acid, alcohol,and aldehyde in fresh papaya juice as the index to judge its quality. The results indicate that, over time, there are apparent quicker changes of the quality of papaya juice in higher of the proportion of fruit and water.%以鲜榨番木瓜汁为研究对象,以番木瓜汁中糖、酸、醇、醛的变化量作为其品质的判定指标,研究不同果水比对番木瓜汁变质动力学的影响。结果表明,果水比越大,即果汁越浓,番木瓜汁糖分损失越快,变质越快。

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

    Science.gov (United States)

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

    2014-03-01

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

  9. 21 CFR 145.135 - Canned fruit cocktail.

    Science.gov (United States)

    2010-04-01

    ... § 145.3 are: (a) Water. (b) Fruit juice(s) and water. (c) Fruit juice(s). Such packing media may be used... juice(s) and water”; or “slightly sweetened fruit juice(s)”, as the case may be. (b) When the density of... sirup”; “lightly sweetened fruit juice(s) and water”; or “lightly sweetened fruit juice(s)”, as the......

  10. Adaptability and stability analysis of the juice yield of yellow passion fruit varieties.

    Science.gov (United States)

    Oliveira, E J; Freitas, J P X; Jesus, O N

    2014-08-26

    This study analyzed the genotype x environment interaction (GE) for the juice productivity (JuProd) of 12 yellow passion fruit varieties (Passiflora edulis Sims. f. flavicarpa Deg.) using additive main effects and multiplicative interaction (AMMI) model and auxiliary parameters. The experiments were conducted in eight environments of Bahia State, Brazil, using a randomized block design with three replications. Analysis of variance showed significant effects (P ≤ 0.01) for environments, genotypes, and GE interaction. The first two interaction principal component axes (IPCAs) explained 81.00% of the sum of squares of the GE interaction. The AMMI1 and AMMI2 models showed that varieties 09 and 11 were the most stable. Other parameters, namely, the AMMI stability value (ASV), yield stability (YSI), sustainability, and stability index (StI), indicated that other varieties were more stable. These varying results were certainly a consequence of methodological differences. In contrast, the ranking of varieties for each of the stability parameters showed significant positive correlations (P ≤ 0.05) between IPCA1 x (ASV, YSI), JuProd x (StI, YSI), YSI x ASV, and StI x YSI. Cluster analysis based on the genotypic profile of the effects of the GE interaction identified three groups that correlated with the distribution of varieties in the AMMI1 biplot. However, the classification of stable genotypes was limited because the association with the productivity was not included in the analysis. Variety 08 showed the most stable and productive behavior, ranking above average in half of the environments, and it should be recommended for use.

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

    Directory of Open Access Journals (Sweden)

    Ruiz Cabrera Miguel Angel

    2009-08-01

    Full Text Available The objective of this study was to assess the effectiveness of the blends with different levels of lactose-maltodextrin (8:5, 10:5, and 12:5 % w/v during the spray-drying of the passion fruit juice. The drying was carried out in a laboratory spray dryer (Pulvis GB 22 model at two inlet air temperatures (180 and 190 ºC, and two air pressures (0.10 and 0.20 MPa. The moisture content, hygroscopicity and vitamin C retention were evaluated in the powder obtained. Response surface plots (pO objectivo deste estudo foi a avaliação da efectividade das misturas en diferentes níveis de lactose-maltodextrina (8:5, 10:5, 12:5 % w/v durante a pulverização do sumo de maracujá. A secagem foi feita em um atomizador de laboratório de pulverização (modelo Pulvis GB 22 com 2 entradas de temperatura de ar (180 e 190 ºC, e 2 compressores de pressão de ar (0.10 e 0.20 MPa. O índice da mistura, higroscopicidade e retenção de vitamina C foram avaliados no pó obtido. As curvas de superfície de resposta (p<0.05 mostram que os valores mais baixos do índice da mistura e higroscopicidade foram alcançados no intervalo de temperatura de 188-190 ºC e com uma concentração de 12:5 % w/v de lactosemaltodextrina; o melhor nível de retenção de vitamina C ocorreu a 180 ºC e 0.2 MPa.

  12. 21 CFR 150.110 - Fruit butter.

    Science.gov (United States)

    2010-04-01

    ...) Flavoring (other than artificial flavoring). (4) Salt. (5) Acidifying agents. (6) Fruit juice or diluted fruit juice or concentrated fruit juice, in a quantity not less than one-half the weight of the optional... such ingredient. (5) The weight of fruit juice or diluted fruit juice or concentrated fruit......

  13. Slight Fermentation with Lactobacillus fermentium Improves the Taste (Sugar:Acid Ratio) of Citrus (Citrus reticulata cv. chachiensis) Juice.

    Science.gov (United States)

    Yu, Yuanshan; Xiao, Gengsheng; Xu, Yujuan; Wu, Jijun; Fu, Manqin; Wen, Jing

    2015-11-01

    The aim of this study was to evaluate the hypothesis that fermentation with Lactobacillus fermentium, which can metabolize citric acid, could be applied in improving the taste (sugar:acid ratio) of citrus juice. During fermentation, the strain of L. fermentium can preferentially utilize citric acid of citrus (Citrus reticulata cv. Chachiensis) juice to support the growth without the consumption of sugar. After 6 h of fermentation with L. fermentium at 30 °C, the sugar:acid ratio of citrus juice increased to 22:1 from 12:1, which resulted in that the hedonic scores of sweetness, acidity and overall acceptability of fermented-pasteurized citrus juice were higher than the unfermented-pasteurized citrus juice. Compared with unfermented-pasteurized citrus juice, the ORAC value and total amino acid showed a reduction, and no significant change (P > 0.05) in the L*, a*, b*, total soluble phenolics and ascorbic acid (Vc) content in the fermented-pasteurized citrus juice was observed as compared with unfermented-pasteurized citrus juice. Hence, slight fermentation with L. fermentium can be used for improving the taste (sugar:acid ratio) of citrus juice with the well retaining of quality.

  14. Using Standing Gold Nanorod Arrays as Surface-Enhanced Raman Spectroscopy (SERS) Substrates for Detection of Carbaryl Residues in Fruit Juice and Milk.

    Science.gov (United States)

    Alsammarraie, Fouad K; Lin, Mengshi

    2017-01-25

    In recent years, there have been increasing concerns about pesticide residues in various foods. On the other hand, there is growing attention in utilizing novel nanomaterials as highly sensitive, low-cost, and reproducible substrates for surface-enhanced Raman spectroscopy (SERS) applications. The objective of this study was to develop a SERS method for the rapid detection of pesticides that were extracted from different types of food samples (fruit juice and milk). A new SERS substrate was prepared by assembling gold nanorods into standing arrays on a gold-coated silicon slide. The standing nanorod arrays were neatly arranged and were able to generate a strong electromagnetic field in SERS measurement. The as-prepared SERS substrate was utilized to detect carbaryl in acetonitrile/water solution, fruit juices (orange and grapefruit), and milk. The results show that the concentrations of carbaryl spiked in fruit juice and milk were linearly correlated with the concentrations predicted by the partial least-squares (PLS) models with r values of 0.91, 0.88, and 0.95 for orange juice, grapefruit juice, and milk, respectively. The SERS method was able to detect carbaryl that was extracted from fruit juice and milk samples at a 50 ppb level. The detection limits of carbaryl were 509, 617, and 391 ppb in orange juice, grapefruit juice, and milk, respectively. All detection limits are below the maximum residue limits that were set by the U.S. EPA. Moreover, satisfactory recoveries (82-97.5%) were accomplished for food samples using this method. These results demonstrate that SERS coupled with the standing gold nanorod array substrates is a rapid, reliable, sensitive, and reproducible method for the detection of pesticide residues in foods.

  15. Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice.

    Science.gov (United States)

    Roidoung, Sunisa; Dolan, Kirk D; Siddiq, Muhammad

    2016-11-01

    The objective of this study was to evaluate different antioxidants for anthocyanin (ACY) retention in vitamin C fortified cranberry juice and assess its quality. Cranberry juice was fortified with 40-80mg/100mL vitamin C and added hesperidin, catechin, and gallic acid at different concentrations. Juice was pasteurized at 85°C for 1min and stored at 23°C for 16days. ACYs, vitamin C, color intensity, and browning index (BI) were evaluated at 2-day intervals. Gallic acid was found to be the most effective antioxidant against ACYs degradation and significantly (pgallic acid-added juice was significantly lower (0.80 vs 1.00) than the control juice. The outcome of this research provided a potential solution of using gallic acid to preserve a health-beneficial component (ACYs), and endogenous red color in cranberry juice.

  16. Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice.

    Science.gov (United States)

    Du, Yunjian; Dou, Siqi; Wu, Shengjun

    2012-11-15

    Browning decreases the commercial value of apple juice, and therefore colour preservation during processing and storage is the main objective of manufacturers. In this study, the efficacy of phytic acid as a browning inhibitor for use on apple juice was investigated. Browning of apple juice treated with phytic acid was monitored during processing and storage. 0.1 mM Phytic acid inhibited the polyphenol oxidase (PPO) from the apple juice by 99.2%. Consequently, the apple juice treated with phytic acid had significantly lower browning formation during processing and after 6 months of storage at room temperature compared with the control (p<0.05). Results indicate that this is a promising way to inhibit browning in apple juice.

  17. 果汁褐变及控制研究%Research on Browning and Controlling of Fruit Juice

    Institute of Scientific and Technical Information of China (English)

    舒念辉

    2011-01-01

    This Article introduced the enzyme Browning and nonenzymatic Browning in fruit juice and discussed the influence factors of Browning, including pH, temperature, substrates and oxygen. Browning inhibitors and controlling measurements were also presented.%本文介绍了果汁中存在的酶褐变及非酶褐变现象,并讨论褐变的影响因素:pH值、温度、底物、氧气;最后综述目前常用的褐变抑制剂及其他控制方法.

  18. Chemical Composition and Antioxidant Activity of seeds oils and fruit juice of Opuntia Ficus Indica and Opuntia Dillenii from Morocco

    OpenAIRE

    Ghazi, Z.; Ramdani, M.; Tahri, M.; Rmili, R.; Elmsellem, H.; El Mahi, B.; Fauconnier, Marie-Laure

    2015-01-01

    This study provides basic information on the mineral composition of the seeds and antioxidant activity in seeds oils and fruit juices of cactus belonging to two species Opuntia ficus indica and Opuntia dillenii, from Morocco (Oujda), in order to evaluate the nutritional value of the Opuntia extracts. Minerals determined from dry seeds of Opuntia ficus indica and Opuntia dillenii were: calcium 480.93 and 408.28; phosphorus 1417.59 and 970.15; potassium 304.51 and 201.96; magnesium: 316.59 and ...

  19. Lactic acid fermentation in vegetable juices supplemented with different content of brewer’s yeast autolysate

    Directory of Open Access Journals (Sweden)

    Rakin Marica B.

    2005-01-01

    Full Text Available The work is concerned with the conditions for lactic acid fermentation in a mixture of beetroot (Beta vulgaris L juice and carrot (Daucus carota L juice and different content of brewer’s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748.Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using the higher content of brewer’s yeast autolysate. In these mixtures, L. plantarum A112 has shown better growth and lactic acid production than L. acidophilus NCDO 1748.

  20. Phenolic compounds in juice of “Isabel” grape treated with abscisic acid for color improvement

    Directory of Open Access Journals (Sweden)

    Yamamoto Lilian Yukari

    2015-01-01

    Full Text Available Isabel grape is the main cultivar used to produce juice in Brazil, which has rusticity and high productivity, but it is deficient in anthocyanins, a pigment responsible for the color. Thus, an alternative is the application of abscisic acid (S-ABA, which is responsible to promote the synthesis of anthocyanins. The aim of this work was to evaluate the phenolic compounds composition in “Isabel” grape juice treated with S-ABA, by HPLC-DAD–ESI-MS/MS technique. The results showed the increasing in total anthocyanin concentration in juices, with S-ABA treatments, as well as the proportion of B-ring tri-substituted anthocyanidins. Regarding total flavonols, differences were only significant in juices obtained in 2012 season. S-ABA treatments did not significantly affect the hydroxycinnamic acid derivatives, flavan-3-ols, resveratrol and antioxidant capacity of juices. Juice from “Isabel” grapes treated with S-ABA provides an enhancement of total anthocyanin concentration, mainly when grapes are treated before or at the onset of véraison.

  1. Retention of ascorbic acid in fortified orange juice powers during storage

    Directory of Open Access Journals (Sweden)

    G. S. Siddappa

    1960-10-01

    Full Text Available Both Coorg and Sathgudi orange juice powders are good carriers for added ascorbic acid during prolonged storage at ordinary temperatures. There is not much difference between nitrogen and air packs as regards retention of ascorbic acid during storage. Nitrogen pack, however, helps to keep the power in a better free-flowing condition.

  2. The quality control of fruit juices by using the stable isotope ratios and trace metal elements concentrations

    Science.gov (United States)

    Magdas, D. A.; Dehelean, A.; Puscas, R.; Cristea, G.; Tusa, F.; Voica, C.

    2012-02-01

    In the last years, a growing number of research articles detailing the use of natural abundance light stable isotopes variations and trace metal elements concentration as geographic "tracers" to determine the provenance of food have been published. These investigations exploit the systematic global variations of stable hydrogen, oxygen and carbon isotope ratios in (combination) relation with trace metal element concentrations. The trace metal elements content of plants and also their light stable isotopic ratios are mainly related to the geological and pedoclimatic characteristics of the site of growth. The interpretation of such analysis requires an important number of data for authentic natural juices regarding the same seasonal and regional origin, because the isotopic analysis parameters of fruit juices show remarkable variability depending on climatologically factors. In this work was mesured H, C, O stable isotope ratios and the concentrations of 16 elements (P, K, Mg, Na, Ca, Cu, Cr, Ni, Zn, Pb, Co, As, Cd, Mn, Fe and Hg) from 12 single strength juices. The natural variations that appear due to different environmental and climatic conditions are presented and discussed.

  3. Study of the antifungal potential of novel cellulose/copper composites as absorbent materials for fruit juices.

    Science.gov (United States)

    Llorens, Amparo; Lloret, Elsa; Picouet, Pierre; Fernandez, Avelina

    2012-08-17

    Cellulose/copper composites with antifungal properties have been synthesized by physical/chemical methods. Physical treatments by heat or by a combination of heat and UV radiation provided composites with metallic copper and excellent interfacial adhesion; in contrast, chemical reduction with borohydride generated small although partially aggregated copper oxide nanoparticles. Copper micro/nano-particles and copper ions (Cu(2+)) were released from the cellulose matrix at an adequate rate to achieve a strong antimicrobial activity against Saccharomyces cerevisiae in in vitro experiments. Moreover, the copper oxide composites showed an excellent antifungal activity in pineapple and melon juice, reducing about 4 log cycles the loads of spoilage-related yeasts and moulds. The metallic copper composites reduced in 4 log cycles the load of yeasts and moulds in pineapple juice, although their antifungal activity was weaker in contact with melon juice. Copper loaded absorbent materials could be selectively implemented during the shelf-life of minimally processed fruits to reduce the number of spoilage-related microorganisms in the drip.

  4. Effect of fruit juice intake on urinary quercetin excretion and biomarkers of antioxidative status

    DEFF Research Database (Denmark)

    Young, J. F.; Nielsen, S. E.; Haraldsdottir, J.

    1999-01-01

    Background: Epidemiologic studies suggest that foods rich in flavonoids might reduce the risk of cardiovascular disease. Objective: Our objective was to investigate the effect of intake of flavonoid-containing black currant and apple juice on urinary excretion of quercetin and on markers of oxida......Background: Epidemiologic studies suggest that foods rich in flavonoids might reduce the risk of cardiovascular disease. Objective: Our objective was to investigate the effect of intake of flavonoid-containing black currant and apple juice on urinary excretion of quercetin and on markers...... of oxidative status. Design: This was a crossover study with 3 doses of juice (750, 1000, and 1500 mL) consumed for 1 wk by 4 women and 1 man corresponding to an intake of 4.8, 6.4, and 9.6 mg quercetin/d. Results: Urinary excretion of quercetin increased significantly with dose and with time. The fraction...... excreted in urine was 0.29-0.47%. Plasma quercetin did not change with juice inter vention, Plasma ascorbate increased during intervention because of the ascorbate in the juice. Total plasma malondialdehyde decreased with time during the 1500-mL juice intervention, indicating reduced lipid oxidation...

  5. HACCP体系在澄清果汁饮料生产中的应用%Application of HACCP in Production of Clarifying Fruit Juice

    Institute of Scientific and Technical Information of China (English)

    李婧; 张珍

    2012-01-01

    The concept,development process and the main content of HACCP were briefly introduced. The specific applications of HACCP in production of clarifying fruit juice were discussed, so as to provide reference for application of HACCP in production of clarifying fruit juice.%简要介绍了HACCP的概念、发展过程及主要内容,探讨了HACCP在澄清果汁饮料生产中的具体应用,以期为HACCP体系在澄清果汁饮料生产中的应用提供参考。

  6. Color of berry and juice of 'Isabel' grape treated with abscisic acid in different ripening stages

    Directory of Open Access Journals (Sweden)

    Lilian Yukari Yamamoto

    2015-12-01

    Full Text Available Abstract : The objective of this work was to evaluate the effect of (S-cis-abscisic acid (S-ABA application at different ripening stages, in increasing phenolic compounds and color of berry and juice of 'Isabel' grape (Vitis labrusca. The evaluated treatments were: control, without S-ABA application; 400 mg L-1S-ABA applied 7 days before veraison (DBV + 400 mg L-1S-ABA at 35 days after first application (DAFA; 400 mg L-1S-ABA applied at veraison (V + 400 mg L-1S-ABA at 35 DAFA; and 400 mg L-1S-ABA applied 7 days after veraison (DAV + 400 mg L-1S-ABA at 35 DAFA. There was no difference among treatments regarding the physical characteristics of berries and clusters, as well as total polyphenols in berry and juice. However, there was an increase in total anthocyanins in berry and juice with S-ABA application. Colorimetric variables indicated the increase in color of berry treated with S-ABA. Juices produced from grapes treated with S-ABA were more appreciated by tasters. The treatments with 400 mg L-1S-ABA applied 7 days before, during, or 7 days after veraison, combined with an additional application 35 days after the first one, increment total anthocyanin concentration and color of berry and juice of 'Isabel' grape, with better juice acceptance, without affecting total polyphenol concentration.

  7. Anti-yeast activity of mentha oil and vapours through in vitro and in vivo (real fruit juices) assays.

    Science.gov (United States)

    Tyagi, Amit Kumar; Gottardi, Davide; Malik, Anushree; Guerzoni, Maria Elisabetta

    2013-04-15

    The anti-yeast activity of mentha oil and vapours was evaluated against 8 food spoiling yeasts through disc diffusion, disc volatilisation and micro broth dilution method. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) varied from 0.28 to 2.25 and 1.13 to 4.5 mg/ml, respectively. Furthermore, the anti-yeast efficacy of mentha oil alone and in combination with thermal treatment was evaluated in a real food system i.e. mixed fruit juices. The samples treated with a combination of mentha oil at the MIC, ½ MIC and ¼ MIC levels and thermal treatment enhanced the reduction viability. Chemical characterisation of mentha oil by gas chromatography-mass spectrometry (GC-MS) revealed that the dominant compounds were cis-menthone (27.43%), menthol (24.3%), trans-menthone (9.23%), limonene (5.84%), menthofuran (4.44%) and isomenthol (3.21%). Present results established the superior performance of integrated treatment over individual exposure for fruit juice preservation.

  8. 果蔬汁饮料现状及发展前景分析%Analysis on prospects and current situation of fruit and vegetable juice beverages

    Institute of Scientific and Technical Information of China (English)

    石超; 吕长鑫; 冯叙桥; 李萌萌; 刘苏苏

    2014-01-01

    Fruit and vegetable juice is more easy to store. Development of fruit and vegetable juice indus-try is conducive to reducing the loss of fruit and vegetable raw materials and improving the added value of fruit and vegetable. In this paper, the advantages of fruit and vegetable juice beverages were reviewed, the advan-tages of fruit and vegetable juice in the beverage industry were described. Status and application processing technology, the development prospects of industry of fruit and vegetable juice in domestic and foreign were analyzed and problems existing currently in the production process and propose feasible solutions were dis-cussed.%果蔬制汁后较原果易于贮藏,发展果蔬汁产业有利于减少果蔬原料损失且提高了附加值。本文综述了果蔬汁饮料营养成分及其保健功能等优点,通过分析国内外果蔬汁饮料行业的现状与前景,对果蔬汁在饮料行业中的发展优势与加工技术的应用进行了介绍,对目前果蔬汁饮料加工生产中所存在的关键问题进行了讨论分析,并提出可行性解决方案。

  9. 应用Design Expert优化复合果蔬汁运动饮料配方的研究%Application of Design Expert in Study on Formulation of Compound Fruit and Vegetable Juice Sport-beverage

    Institute of Scientific and Technical Information of China (English)

    周志华; 金锋; 惠更平

    2011-01-01

    为筛选具有改善人体运动机能的复合果蔬汁运动饮料,提高人们运动机能、丰富运动饮料市场。通过Design Expert进行最佳配方设计,建立各组分比例对产品感官质量之间的回归模型,考查各组分间的相互效应。获得复合果蔬汁运动饮料的最优配方为:淮山药汁24.59%、牛蒡汁19.33%、胡萝卜汁19.56%、番茄汁17.71%、苹果汁8.12%、白砂糖6.99%、柠檬酸1.17%。%In order to improvement human body motor function compound fruits and vegetables juice movement drink,to enhance the people motor function,the rich movement drink market to serve.Carries on the best compound design through Design Expert,establishes various components proportion to between the product esthetic quality regression model,examines during various components the mutual effect.Obtains the compound fruits and vegetables juice movement drink the most superior formula is:Huai Rhizoma 24.59%,burdock juice 19.33%,carrot juice 19.56%,tomato juice 17.71%,cider 8.12%,sucrose 6.99%,citric acid 1.17%.

  10. (13)C/(12)C isotope ratios of organic acids, glucose and fructose determined by HPLC-co-IRMS for lemon juices authenticity.

    Science.gov (United States)

    Guyon, Francois; Auberger, Pauline; Gaillard, Laetita; Loublanches, Caroline; Viateau, Maryse; Sabathié, Nathalie; Salagoïty, Marie-Hélène; Médina, Bernard

    2014-03-01

    High performance liquid chromatography linked to isotope ratio mass spectrometry via an interface allowing the chemical oxidation of organic matter (HPLC-co-IRMS) was used to simultaneously determine carbon 13 isotope ratio (δ(13)C) of organic acids, glucose and fructose in lime and lemon juices. Because of the significant difference between organic acids and sugars concentrations, the experimental protocol was optimised by applying a "current jump" to the IRMS device. The filament current is increased of 300μA during elution in order to enhance IRMS sensitivity. Then, analysis were performed on 35 lemon and lime fruits from various geographical origins and squeezed in the laboratory. An overall average δ(13)C values of -25.40±1.62‰, -23.83±1.82‰ and -25.67±1.72‰ is found for organic acids mixture mainly made up of citric acid, glucose and fructose, respectively. These authentic samples allowed the definition of a confidence domain to which have been confronted 30 commercial juices (24 "pure juices" and 6 coming from concentrate). Among these 30 samples, 10 present δ(13)C values outside the defined range revealing an added "C4" type organic acids or sugars, addition not specified on the label that is not in agreement with EU regulation.

  11. OPTIMASI TEKNIK PEMBUATAN TABLET EFFERVESCENT SARI BUAH DENGAN RESPONSE SURFACE METHOD [Optimization of Processing Technique of the Fruit Juice Effervescent Tablet with Response Surface Method

    Directory of Open Access Journals (Sweden)

    Ansar1

    2009-06-01

    Full Text Available This research was aimed to study optimization of processing technique of fruit juice effervescent tablet with Response Surface Method (RSM. The research design used was central composite designs with three dependent variables including X1 (compression force, X2 (the citric acid concentration, and X3 (the sodium bicarbonate concentration, where independent variables was hardness and solubility of the tablet. The results of the research showed that the optimum tablets hardness was 40.53 N that reached at treatment compression force of 2339.8 N; the citric acid concentration of 352.82 mg/gr; and the sodium bicarbonate concentration of 561.62 mg/gr. Whereas the solubilitation of 41.99 second was resulted at treatment compression force of 1417.6 N; 334.24 mg/unit weight citric acid; and 593.90 mg/gr sodium bicarbonate. To get tablet characteristic with high hardness but solubilize quickly, was made at 1500 N compression force; the citric acid concentration 350 mg/gr; and the sodium bicarbonate concentration 500 mg/gr.

  12. Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages.

    Science.gov (United States)

    Andrés, Víctor; Tenorio, M Dolores; Villanueva, M José

    2015-04-15

    The juice industry has undergone a continuous innovation to satisfy the increasing healthy food demand by developing, among others, beverages based on fruits and milk or soybeans. The comparison among the sensory attributes between nineteen commercial mixed beverages showed significant differences in colour, sweetness, acidity, and consistency. Sucrose and citric acid were found in large proportion due to their natural presence or their addition. Potassium was the major macromineral (148-941 mg/L), especially in soy beverages. The low concentration of sodium in soy drinks is a healthy characteristic. The profile of inorganic anions has been included for the first time. Sulphate (39-278 mg/L) and phosphate (51-428 mg/L) were the predominant anions. High correlations were found between the percentage of fruit and consistency, fructose, malic acid, potassium and phosphate content (r(2)>0.790). Based on the data obtained, these beverages show pleasant organoleptic characteristics and constitute a good source of essential nutrients for regular consumers.

  13. Import Demand for Disaggregated Fruit Juice in Japan%日本果汁市场的进口需求分析

    Institute of Scientific and Technical Information of China (English)

    贺蕾; 霍学喜

    2011-01-01

    Using monthly Japanese fruit juice import data from January, 2001 to January, 2011, this paper analyzes the import patterns of Japan' s nine fruit juices by implementing and testing a general differential demand system that nests four alternative import demand specifications. When tested against the gener- al system, the analysis rejects all specifications except CBS. Based on CBS mod- el, this paper analyses the expenditure elasticity and price elasticity. The results show that all the expenditure elasticity are positive expect coconut milk, the own-price elasticity of grapefruit juice, mango juice, grape juice and coconut milk has significant influence, the own-price elasticity of apple juice doesn' t have significant influence, the relationship between apple juice and other citrus juice is competitive.%运用2001年1月一2011年1月间、共121组日本各类果汁进口月度数据,比较分析一般化需求系统模型(Generaldemandsystem)与其嵌套的四种需求系统模型(Rotterdam、CBS、AIDS、NBR),通过分析和检验得出CBS模型更符合研究的数据资料。基于CBS模型对日本果汁进口需求的研究结果显示:除椰子汁外,所有果汁的支出弹性显著为正,且橙汁和果蔬汁的支出弹性为富有弹性;柚子汁、芒果汁、葡萄汁和椰子汁的自价格弹性影响显著,苹果汁自价格影响不显著;其他柑橘属类果汁对苹果汁有替代影响。

  14. Determination of fruit characteristics, fatty acid profile and total antioxidant capacity of Mespilus germanica L. fruit

    Directory of Open Access Journals (Sweden)

    Hale Seçilmiş Canbay

    2015-11-01

    Full Text Available Objective: To determine fruit characteristics, fatty acid profile and total antioxidant capacitiy of first cultured Mespilus germanica L. Methods: A total of 15 fruits were taken randomly from four directions of adult trees. Then the physical and chemical properties of first cultured medlar fruit (Istanbul/Turkey were measured by using refractometer, colorimeter, spectrophotometer and gas chromatograph mass spectrometer, respectivly. Results: In the fruit studied, the results showed that palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid and behenic acid were the most abundant fatty acids (FAs, and the main FA was palmitic acid [(35.35 ± 1.20%]. The percentage of linoleic acid and stearic acid in this fruit oil were (29.10 ± 1.70% and (8.53 ± 0.25%, respectively. As a result of the analysis, the total antioxidant capacity of medlar fruit was (1.1 ± 0.2 mmol trolox equivalents/L. Conclusions: The present study has demonstrated the concentrations of FAs and the antioxidantive capacity of first cultured Istanbul medlar fruits by using many tested methods. It is proved that in our daily life, medlar fruit plays a significant role with its nutrition and health effect.

  15. Determination of six pyrethroid insecticides in fruit juice samples using dispersive liquid-liquid microextraction combined with high performance liquid chromatography.

    Science.gov (United States)

    Boonchiangma, Suthasinee; Ngeontae, Wittaya; Srijaranai, Supalax

    2012-01-15

    Dispersive liquid-liquid microextraction (DLLME) coupled to high performance liquid chromatography (HPLC) with UV detection was applied for the determination of six pyrethroids (tetramethrin, fenpropathrin, cypermethrin, deltamethrin, fenvalerate and permethrin) in various fruit juices including apple, red grape, orange, kiwi, passion fruit, pomegranate and guava juice. Six pyrethroids were separated within 30 min using a Waters Atlantis T3 column under an isocratic elution of acetonitrile-water (72:28). The parameters affecting extraction efficiency of the DLLME method such as type of disperser and extraction solvent, volume of disperser and extraction solvent and centrifugation time were investigated. Under the optimum conditions, 5.00 mL of sample solution, 300 μL of chloroform as extraction solvent and 1.25 mL of methanol as dispersive solvent gave high enrichment factor in the range of 62-84. Good linearity was obtained from 2 to 1,500 μg/L (r(2)>0.995). The mean recoveries of the pyrethroids evaluated by fortification of real samples were in the range of 84-94%. The limits of detection ranging from 2 to 5 μg/L are sufficient to analyze pyrethroid residues at the maximum residue limits (MRLs) established by the European Union (EU) in fruit juices. The proposed method can be applied to direct determination of pyrethroid residues in fruit juices.

  16. Fruit juice consumption is associated with improved nutrient adequacy in children and adolescents: The National Health and Nutrition Examination Survey (NHANES) 2003-2006

    Science.gov (United States)

    The goal of the study was to examine the contribution of 100% fruit juice consumption to dietary adequacy of shortfall nutrients by children and adolescents. This was a cross-sectional study and used data from the 2003–2006 National Health and Nutrition Examination Survey (NHANES). Participants were...

  17. Consumption of 100% fruit juice is associated with better nutrient intake and diet quality but not with weight status in children: NHANES 2007-2010

    Science.gov (United States)

    This study examined the impact of various levels of 100% fruit juice (FJ) consumption on intake of nutrients, diet quality, and weight in children using the more recent national data. We conducted a cross-sectional study examining the data from children 2-18 years of age (n=6,090). Intake of nutrien...

  18. Speciation of AsIII and AsV in fruit juices by dispersive liquid–liquid microextraction and hydride generation-atomic fluorescence spectrometry

    Science.gov (United States)

    A new procedure was developed to speciate and quantify As(III) and As(V) in fruit juices. At pH 3.0, As(III) and ammonium pyrrolidine dithiocarbamate (APDC) formed a complex, which was extracted into carbon tetrachloride by dispersive liquid–liquid microextraction (DLLME) and subsequently quantified...

  19. Consumption of mixed fruit-juice drink and vitamin C reduces postprandial stress induced by a high fat meal in healthy overweight subjects.

    Science.gov (United States)

    Peluso, Ilaria; Villano, Debora V; Roberts, Susan A; Cesqui, Eleonora; Raguzzini, Anna; Borges, Gina; Crozier, Alan; Catasta, Giovina; Toti, Elisabetta; Serafini, Mauro

    2014-01-01

    Postprandial stress induced by acute consumption of meals with a high fat content results in an increase of markers of cardiometabolic risk. Repeated acute dietary stress may induce a persistent low-grade inflammation, playing a role in the pathogenesis of functional gut diseases. This may cause an impairment of the complex immune response of the gastrointestinal mucosa, which results in a breakdown of oral tolerance. We investigated the effect of ingestion of a fruit-juice drink (FJD) composed by multiple fruit juice and extracts, green tea extracts and vitamin C on postprandial stress induced by a High Fat Meal (HFM) in healthy overweight subjects. Following a double blind, placebo controlled, cross-over design, 15 healthy overweight subjects were randomized to a HFM providing 1334 Kcal (55% fat, 30% carbohydrates and 15% proteins) in combination with 500 mL of a placebo drink (HFM-P) or a fruit-juice drink (HFM-FJD). Ingestion of HFM-P led to an increase in circulating levels of cholesterol, triglycerides, glucose, insulin, TNF-α and IL-6. Ingestion of HFM-FJD significantly reduced plasma levels of cholesterol and triglycerides, decreasing inflammatory response mediated by TNF-α and IL-6. Ingestion of a fruit-juice drink reduce markers of postprandial stress induced by a HFM.

  20. Diet quality is positively associated with 100% fruit juice consumption in children and adults in the United States: NHANES 2003-2006

    Science.gov (United States)

    One hundred percent fruit juice (100% FJ) has been viewed by some as a sweetened beverage with concerns about its effect on weight. Little regard has been given to the contribution of 100% FJ to diet quality. In this study data from the 2003-2006 National Health and Nutrition Examination Survey were...

  1. Polyphenols in apple fruits and their derived products, an overview of their variability, reactivity and properties in relation to organoleptic qualities of French juices and ciders

    OpenAIRE

    Guyot, Sylvain

    2016-01-01

    World apple production accounted for 80 million tons per year (1.7 and 3.1 Mts in France and Poland, respectively). Most of this production corresponds to dessert apples. However, in France, ciders (fermented apple juices) are famous beverages produced from specific apple varieties classified according to two main criteria: polyphenol concentration and acidity of the crude juice (i.e. the must). Indeed, polyphenols are divided into six main classes: phenolic acids, catechins, procyanidins (i....

  2. Suco de maracujá orgânico processado por microfiltração Organic passion fruit juice processed by microfiltration

    Directory of Open Access Journals (Sweden)

    Thadia Turon Silva

    2005-04-01

    Full Text Available O objetivo deste trabalho foi avaliar a utilização da microfiltração para obtenção de suco de maracujá orgânico clarificado e sua aceitabilidade sensorial. O maracujá foi cultivado sob sistema orgânico, em pomares localizados no Estado do Rio de Janeiro. O suco foi submetido a um tratamento enzimático antes da microfiltração, realizada em membranas tubulares com tamanho de poro médio de 0,3 mm e área de filtração de 0,05 m², com o fim de diminuir a viscosidade do suco e, conseqüentemente, melhorar a eficiência do processo. O processo promoveu a completa remoção dos sólidos em suspensão no suco permeado, o que resultou em um suco límpido e clarificado. O refresco de maracujá, obtido a partir do suco de maracujá orgânico microfiltrado, obteve boa aceitabilidade sensorial, tendo sido aprovado por 75% dos consumidores. Foi possível conservar o suco armazenado em embalagens de plástico durante 28 dias, sob refrigeração a 7ºC. Este estudo confirma a eficiência da microfiltração como método alternativo de conservação de suco de maracujá e evidencia a importância dessa técnica no processamento de sucos orgânicos.The objective of this work was to evaluate the use of microfiltration to obtain clarified organic passion fruit juice and analyse its sensory acceptability. Passion fruit was cultivated under organic system in Rio de Janeiro State. The juice was submitted to an enzymatic treatment before microfiltration, in order to decrease its viscosity and pulp content, and to improve permeate flux. Microfiltration had been accomplished with a tubular 0.3 µm pore size membrane with 0.05 m² of filtration area. The process promoted complete removal of the suspended pulp in permeated juice, which resulted in a limpid and clarified juice. Concerning the sensorial analysis, passion fruit refreshment obtained from clarified juice was approved by 75% of the consumers. The microfiltered passion fruit juice was conserved in

  3. Microbes Associated with Freshly Prepared Juices of Citrus and Carrots

    Directory of Open Access Journals (Sweden)

    Kamal Rai Aneja

    2014-01-01

    Full Text Available Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot by serial dilution agar plate technique. A total of 30 juice samples were examined for their microbiological quality. Twenty-five microbial species including 9 bacterial isolates, 5 yeast isolates, and 11 mould isolates were isolated from juices. Yeasts and moulds were the main cause of spoilage of juices. Aspergillus flavus and Rhodotorula mucilaginosa were observed in the maximum number of juice samples. Among bacteria Bacillus cereus and Serratia were dominant. Escherichia coli and Staphylococcus aureus were detected in few samples. Candida sp., Curvularia, Colletotrichum, and Acetobacter were observed only in citrus juice samples. Alternaria, Aspergillus terreus, A. niger, Cladosporium, and Fusarium were also observed in tested juice samples. Some of the microorganisms detected in these juice samples can cause disease in human beings, so there is need for some guidelines that can improve the quality of fruit juices.

  4. Severe encephalopathy after ingestion of star fruit juice in a patient with chronic renal failure admitted to the intensive care unit.

    Science.gov (United States)

    Auxiliadora-Martins, Maria; Alkmin Teixeira, Gil Cezar; da Silva, Graciana Soares; Viana, Jaciara Machado; Nicolini, Edson Antônio; Martins-Filho, Olindo Assis; Basile-Filho, Anibal

    2010-01-01

    Star fruit (Averrhoa carambola) is a popular tropical fruit that is usually consumed as fresh fruit or fruit juice. Consumption of star fruit by patients with chronic renal failure can lead to neurologic symptoms. The present report describes the clinical course, management, and outcome of a patient with chronic renal failure admitted to an intensive care unit after ingestion of star fruit juice 2 days before hospital admission. A case of nausea, vomiting, intractable hiccups, and severe encephalopathy along with mental confusion, disorientation, agitation, and seizures in a 53-year-old woman is presented. The patient's ventilatory pattern worsened, with development of dyspnea and tachypnea, which resulted in her transfer to an intensive care unit. Although hemodialysis was performed and the septic shock was adequately treated, the patient died on the fifth day after hospital admission. The susceptibility of patients with chronic renal failure to star fruit and the severity of intoxication are poorly known by intensivists. This case demonstrates that star fruit consumption should be considered as a cause of rapid deterioration in the renal function of patients with underlying chronic renal failure, potentially resulting in a fatal outcome.

  5. Downstream processing of pectinase produced by Aspergillus niger in solid state cultivation and its application to fruit juices clarification

    Directory of Open Access Journals (Sweden)

    Patrícia Poletto

    2015-06-01

    Full Text Available In this work, a protocol for the formulation of an enzyme concentrated product to be applied in fruit juice treatment is described. Downstream processing conditions for the recovery and concentration of pectinases produced by the new strain Aspergillus niger LB-02-SF in solid state cultivation were assessed. The solid-liquid ratio in the extraction step of pectinases recovery from the cultivated media was evaluated and the highest activity was obtained with a solid-liquid ratio of 1:10. The crude extract was concentrated by ultrafiltration and the total pectinase (TP activity was 73.6-fold concentrated in relation to the crude extract, and a final TP titer of 663 U mL–1 was obtained with 73.7% of recovery yield. KCl and different glycerol concentrations were added to the concentrated extract and the stability of pectinases during the storage at 5°C for 59 weeks was tested. The formulation with 50% w/w glycerol was applied to the treatment of apple and grape juices and the results of these tests were statistically comparable to those obtained with two high-quality commercial preparations.

  6. Noni (Morinda citrifolia Linn.) fruit juice attenuates the rewarding effect of ethanol in conditioned place preference in mice.

    Science.gov (United States)

    Pandy, Vijayapandi; Khan, Yasmin

    2016-11-01

    Morinda citrifolia L. commonly known as noni or Indian mulberry belongs to the family Rubiaceae. Noni fruit juice has recently become a very popular remedy for the treatment of several diseases, including psychiatric disorders. This study aimed to investigate the anticraving effect of Tahitian Noni® Juice (TNJ) against ethanol seeking behavior in ICR male mice using the conditioned place preference (CPP) test. The CPP procedure consisted of four phases: preconditioning, conditioning, extinction, and reinstatement. During conditioning, intraperitoneal (i.p.) injections of ethanol (2 g/kg body weight (bw)) and normal saline (10 ml/kg bw) were given on alternate days for 12 days. Then, the animals were subjected to extinction trials for the next 12 days to weaken CPP. Finally, CPP was reinstated in the extinguished animals by a single low-dose priming injection of ethanol (0.4 g/kg bw, i.p.). The effect of TNJ (as a source of drinking water) on different phases of ethanol CPP in mice was studied. TNJ-treated mice showed a significant reduction in ethanol seeking behavior in the CPP test. The reference drug, acamprosate (ACAM) also showed a similar effect in the CPP test. The outcome of this study suggests that TNJ is effective in attenuating ethanol craving in mice and could be utilized for the treatment of alcohol dependence. Further clinical studies in this direction are warranted to support the present preclinical findings.

  7. Immunochemical and PCR analysis of Staphylococcus aureus Enterotoxin B (SEB in milk and fruit juices collected in Lahore, Pakistan

    Directory of Open Access Journals (Sweden)

    Dar Nadia

    2013-01-01

    Full Text Available Enterotoxins secreted by S. aureus are known as a food-poisoning agent that is associated with various gastro-intestinal pathological conditions. In this study, a one-step immunodetection method was devised for routine checking of SEB in milk and fruit juices available locally. Antibodies against recombinant SEB were raised, purified, and cross reactivity was checked against clinically important bacteria (Shigella flexneri, Streptococci, Salmonella typhi, Klebsiella and Bacillus subtilis. Purified anti-SEB antibodies were conjugated with gold nanoparticles (Ab-GNPs for direct detection of SEB in samples. SEB (33%, 4.76% and 15% was found in non-sterilized milk (118, sterilized milk (42 and juices (60, respectively. Coagulase, MSA tests and PCR amplification of 725 bp of the SEB gene confirmed the presence of S. aureus in the collected samples positive for SEB. Immunoassay is easy, reliable and less time consuming and will be helpful to detect the SEB in food samples at local level.

  8. Delayed ripening of banana fruit by salicylic acid.

    Science.gov (United States)

    Srivastava; Dwivedi

    2000-09-08

    Salicylic acid treatment has been found to delay the ripening of banana fruits (Musa acuminata). Fruit softening, pulp:peel ratio, reducing sugar content, invertase and respiration rate have been found to decrease in salicylic acid treated fruits as compared with control ones. The activities of major cell wall degrading enzymes, viz. cellulase, polygalacturonase and xylanase were found to be decreased in presence of salicylic acid. The major enzymatic antioxidants namely, catalase and peroxidase, were also found to be decreased in presence of salicylic acid during banana fruit ripening.

  9. Price versus Non-price Incentives for Participation in Quality Labeling: The Case of the German Fruit Juice Industry

    Directory of Open Access Journals (Sweden)

    Simon Bleich

    2013-03-01

    Full Text Available Quality assurance and labeling play an important and increasing role in firms’ marketing strategies. In almost all cases, a price incentive has been stressed as the major incentive for firms to participate in such schemes. We argue here that important non-price incentives for participation in quality labeling may exist, too. In German retailing, it can be observed that discount retailers are listing more and more foods with quality labels. Processors may then participate in voluntary quality labeling in order to enter the large and growing market of discount retailers. The price-premium versus the market-entry hypothesis are analyzed theo-retically. We investigate then in an empirical hedonic pricing model for the German fruit juice market and for participation in the quality label of the Deutsche Landwirtschafts-Gesellschaft (DLG which of the two hypotheses is consistent with the data. There is strong support for the market-entry hypothesis

  10. Evaluation of Microleakage of RMGIC and Flowable Composite Immersed in Soft Drink and Fresh Fruit Juice: An in vitro Study.

    Science.gov (United States)

    C Maganur, Prabha Devi; Prabhakar, A R; S, Sugandhan; Namineni, Srinivas

    2010-01-01

    Aim : The objective of the study was to evaluate and compare the effect of a soft drink and a fresh fruit juice on the microleakage of flowable composite and resin modified glass lonomer cement (RMGIC). Methods and materials : 70 non-carious human premolars were collected and stored in saline until further use. Class-V cavities were prepared and restored with RMGIC on the buccal surface and flowable composite on the lingual surface for evaluating microleakage. The experimental groups (Group I and II ) comprised of 60 teeth, while the remaining 10 formed the control group (Group III-Water). The experimental groups were further divided into 2 groups (Group I-Cola drink and Group II-Fresh orange fruit juice) of 30 teeth each. Each group was then further divided into 3 subgroups (Short, Medium and Long-immersion) containing 10 teeth as shown in flow chart. Immersion regime was followed according to Maupome G et al and microleakage was evaluated by using Rhodamine B dye and examined under stereomicroscope. Results : Microleakage data obtained was statistically analyzed by Chi-square test. The teeth showed statistically significant microleakage as the immersion regime increased. Interpretation and Conclusion : Low pH soft drink caused highly significant microleakage at the tooth and restorative material interface in medium and high immersion regimes signifying that the leakage pattern was directly proportional to the number of immersions. Thus, the study conclusively proves that the 'sipping habit' associated with commonly available low pH beverages is detrimental to the longevity of restorations.

  11. Hybrid model based on Genetic Algorithms and SVM applied to variable selection within fruit juice classification.

    Science.gov (United States)

    Fernandez-Lozano, C; Canto, C; Gestal, M; Andrade-Garda, J M; Rabuñal, J R; Dorado, J; Pazos, A

    2013-01-01

    Given the background of the use of Neural Networks in problems of apple juice classification, this paper aim at implementing a newly developed method in the field of machine learning: the Support Vector Machines (SVM). Therefore, a hybrid model that combines genetic algorithms and support vector machines is suggested in such a way that, when using SVM as a fitness function of the Genetic Algorithm (GA), the most representative variables for a specific classification problem can be selected.

  12. Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

    OpenAIRE

    Filannino, Pasquale; Cardinali, Gianluigi; Rizzello, Carlo Giuseppe; Buchin, Solange; De Angelis, Maria; Gobbetti, Marco

    2014-01-01

    Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities of L. plantarum strains during fermentation (24 h at 30 degrees C) and storage (21 days at 4 degrees C) differed only in part, being mainly influenced by the ...

  13. Comparison of the phenolic composition of fruit juices by single step gradient HPLC analysis of multiple components versus multiple chromatographic runs optimised for individual families.

    Science.gov (United States)

    Bremner, P D; Blacklock, C J; Paganga, G; Mullen, W; Rice-Evans, C A; Crozier, A

    2000-06-01

    After minimal sample preparation, two different HPLC methodologies, one based on a single gradient reversed-phase HPLC step, the other on multiple HPLC runs each optimised for specific components, were used to investigate the composition of flavonoids and phenolic acids in apple and tomato juices. The principal components in apple juice were identified as chlorogenic acid, phloridzin, caffeic acid and p-coumaric acid. Tomato juice was found to contain chlorogenic acid, caffeic acid, p-coumaric acid, naringenin and rutin. The quantitative estimates of the levels of these compounds, obtained with the two HPLC procedures, were very similar, demonstrating that either method can be used to analyse accurately the phenolic components of apple and tomato juices. Chlorogenic acid in tomato juice was the only component not fully resolved in the single run study and the multiple run analysis prior to enzyme treatment. The single run system of analysis is recommended for the initial investigation of plant phenolics and the multiple run approach for analyses where chromatographic resolution requires improvement.

  14. Extinction of Vibrio cholerae in acidic substrata: contaminated cabbage and lettuce treated with lime juice.

    Science.gov (United States)

    Mata, L; Vargas, C; Saborío, D; Vives, M

    1994-12-01

    Lime juice killed millions of Vibrio cholerae O1, El Tor, Inaba, present on cabbage and lettuce contaminated in the laboratory. The lethal effect was evident within 5 min of exposure to lime juice. No vibrios could be recovered at dilution 1:10 using alkaline peptone water (APW) and thiosulfate-citrate-bile salts-saccharose agar (TCBS). More than 99.9% of the initial inoculum was effectively destroyed. The number of vibrios killed by lime juice was 2 to 6 logarithms greater than the maximum infecting dose, and 4 to 8 logs greater than the minimum infecting dose for cholera El Tor. The time interval needed for killing was smaller than the usual waiting time for serving food in homes and restaurants. The addition of lime juice to non-acidic foods, beverages and water, is strongly recommended to prevent infection with cholera vibrios and other acid-sensitive microorganisms. This measure is particularly important for rural and slum populations in the tropics and subtropics.

  15. HPLC Determination and FT-MIR Prediction of Sugars from Juices of Different Apple Cultivars during Fruits Development

    Directory of Open Access Journals (Sweden)

    Andruţa E. MUREȘAN

    2015-04-01

    Full Text Available Individual sugars were analyzed by high performance liquid chromatography (HPLC in samples of apple juices obtained from the fruits of ‘Jonathan’, ‘Starkrimson’ and ‘Golden Delicious’ cultivars. Samples were harvested from the inside and the periphery of the crown, at different periods during fruits growth, from 7 to 144 days after full bloom (DAFB. Values from 0.42 to 14.33%, 0.29 to 4.06% and 0 to 4.28% were determined for fructose, glucose and sucrose, respectively. The values of fructose and glucose have increased significantly (p<0.05, starting with the seventh DAFB, regardless of the studied cultivar, while sucrose increased slowly at the beginning and then faster starting 65 DAFB. Fourier transform mid-infrared (FT-MIR analysis confirmed the differences between juice samples, the region 900-1500 cm-1 being the most specific to sugars signals. FT-MIR coupled to partial least squares (PLS calibration models for predicting individual sugars of apple juices were developed. The optimal regions and pre-treatments of the spectra were 900-1500 cm-1 and Savitzky Golay first derivative (d1 for fructose, 900-1200 cm-1 and d2 for glucose and 900-1200 cm-1 and standard normal variate for sucrose. In cross-validation, the PLS calibration models showed very good performance for fructose (Rcval2=0.95; standard error of cross-validation (SECV =0.907 and acceptable for glucose (Rcval2=0.85; SECV=0.424, while for sucrose showed only satisfactory performance (Rcval2=0.75; SECV=0.561. For practical relevance, the FT-MIR predicted values were compared against the HPLC determined reference values in external validations tests. The best results were achieved for fructose (Rp2=0.94; RPD=4.9, while glucose (Rp2=0.84; RPD=2.61 and sucrose (Rp2=0.7; RPD=2.08 models reached satisfactory values.

  16. Effect of VB-Na on Antioxidation Performance of Passion fruit Juice%VB-Na对百香果汁抗氧化性的影响

    Institute of Scientific and Technical Information of China (English)

    连志超; 何仁; 周晶晶; 苏佳美

    2012-01-01

    Adding VB-Na to passion fruit juice, the effect of temperature, air and A1C13 on oxydative browning of passion fruit juice were examined. The experimental results showed that: the absorbance of the juice with VB- Na was 34.90% which lower than that of the original juice at 100℃for 5 h; Air oxidated at 90℃ for 5 h, the absorbance of the juice with VB-Na was 39.78% which lower than that of the original juice; adding 6 mL 0.1 mol/L A1C13, the absorbance of the juice with VB-Na was 25.13% which lower than that of the original juice at room temperature for 5 h. The hydroxyl radical clearance of the juice with VB-Na was 50.66%, which was 1.63 times of the original juice.%在百香果汁中添加新型抗氧化剂VB-NaN后,考查了温度、空气和A1C1,对百香果汁氧化褐变的影响。试验结果表明:100℃加热5h,添加VB-Na的百香果汁OD值较空白样OD值小34.90%;90oC空气氧4JC5h,添加VB-Na的百香果汁OD值较空白样OD值小39.78%;在室温下,6mL0.1mol/LA1Ch氧化5h,添加VB-Na的百香果汁OD值较空白样OD值小25.13%。添加VB-Na后,百香果汁的羟基自由基清除率是50.66%,是空白样清除率的1.63倍。

  17. Quality Of Cloudy Plum Juice Produced From Fresh Fruit Of Prunus Domestica L. – The Effect Of Cultivar And Enzyme Treatment

    Directory of Open Access Journals (Sweden)

    Zbrzeźniak Monika

    2015-12-01

    Full Text Available The quality of cloudy juices produced from two plum cultivars varied in chemical characteristics and native polyphenol oxidase (PPO activity, and was studied in relation to specific pectinolytic activity of enzyme preparations used for fresh fruit maceration before pressing. Process effectiveness expressed as juice yield, turbidity and the rate of transfer of anthocyanins and polyphenols were determined for five different enzyme preparations, whose activity was also analysed. Juice yields obtained after 1 hour mash maceration (50 ºC, 100 g·t−1 were between 86.6 and 95.4%. The anthocyanins content of the obtained juices strongly depended on the cultivar and ranged from 26 to 50 mg·L−1 for ‘Promis’, and from 269 to 289 mg·L−1 for ‘Čačanska Najbolja’, which could be related to the differences in the measured PPO activity (175.4 and 79.8 nkat·g−1, respectively. The type of enzyme preparation strongly affected the degradation rate of anthocyanins during juice processing. Peonidin-3-rutinoside proved to be the most stable during plum juice production in contrast to cyanidin-3-glucoside. Irrespectively of the cultivar, the juice prepared with the mixture of Rohapect PTE + Rohament PL (2 : 1 showed the highest turbidity among the investigated combinations. The results suggest that for the production of cloudy plum juice use of a preparation with low pectin methyl esterase and polygalacturonase activities and high pectin lyase activity could be recommended.

  18. 果汁中微生物检测技术的研究进展%Research progress of microbial detection technology in fruit juice

    Institute of Scientific and Technical Information of China (English)

    王梅; 袁平; 任炼; 唐学林

    2016-01-01

    Microorganism is an important factor to influence the quality and safety of fruit juice. The mainly microbial detection method of fruit juice is the traditional media culture method, but the microbial species which can be detected by this method are less, and it is no coverage the majority of microorganisms affecting the quality of fruit juice. With the rapid development of fruit juice industry, the demand of consumer about food safety is increasing, so it is urgent to seek a variety of fast, simple and convenient detection method to detect the microorganism in fruit juice. In this paper, the methods of microbial detection, morphological methods, physiological and biochemical reagents, immunological techniques, instrumental analysis and molecular biological techniques were introduced, the advantages and disadvantages of each method were analyzed to provide reference for the detection and analysis of microorganisms in fruit juice.%微生物是影响果汁质量安全的重要因素,目前果汁微生物检测的方法主要是传统的培养基培养法,且检测的微生物种类较少,没有覆盖到影响果汁品质的多数微生物。随着果汁工业的迅速发展,消费者对食品安全需求的提高,急需寻求多种快速、简便方法相结合检测果汁中的微生物。本文介绍了当前微生物的检测方法,包括形态学方法、生理生化试剂盒、免疫学技术、仪器分析技术和分子生物学技术等,分析了各方法的优缺点和适用性,为果汁中微生物的检测分析提供参考。

  19. 5个苹果优系果实品质特性和制汁适性评价%Evaluation on Fruit Quality Characters and Juice Processing Adaptability of Five Apple Strains

    Institute of Scientific and Technical Information of China (English)

    夏玲玲; 张玉刚; 祝军; 戴洪义

    2014-01-01

    The fruit quality characters and juice processing adaptability of 5 apple strains were measured and evaluated .The results showed that ‘7-C-001 ’ ,‘7-C-090 ’ and ‘95-086 ’ were suitable for fresh eating with excellent appearance and flesh quality .And the soluble solids and titratable acid content were 12.2~13.6°Brix and 0.292%~0.299%respectively.‘7-C-102’ had nice fruit color.And its soluble solids content was 12.4°Brix, the titratable acid content was 0.417%, and the acidity of concentrated juice was 2.550%.So it was both suitable for processing concentrated juice and fresh eating .%对5个苹果优系果实品质特性和制汁适性进行了测定与评价。结果表明,优系‘7-C-001’、‘7-C-090’和‘95-086’果实的外观和内在品质优良,可溶性固形物含量在12.2~13.6°Brix之间,可滴定酸在0.292%~0.299%之间,适于鲜食;优系‘7-C-102’的果实色泽艳丽,可溶性固形物含量为12.4°Brix,可滴定酸为0.417%,浓汁酸度为2.550%,适于苹果浓缩汁的制作,还可兼用于鲜食。

  20. Influence of rutin and ascorbic acid in colour, plum anthocyanins and antioxidant capacity stability in model juices.

    Science.gov (United States)

    Hernández-Herrero, J A; Frutos, M J

    2015-04-15

    Model juices at pH 3.7 were prepared with different combinations of ascorbic acid, rutin (quercetin 3-rutinoside) and concentrated anthocyanin extract of plums (cv. Black Gold). The anthocyanins in the concentrated extract were cyanidin 3-glucoside and cyanidin 3-rutinoside, in a proportion of 76% and 24% respectively. The model juices were stored during 17 weeks in darkness at 20 °C. The colour stability was improved by the presence of rutin and strongly damaged by the ascorbic acid. The fortification of anthocyanin model juices with ascorbic acid originated the degradation of most of anthocyanins. However, anthocyanins improved ascorbic acid stability during storage. The copigmentation of anthocyanin and rutin showed a beneficial effect on colour stability from the 5 weeks of storage. In model juices prepared exclusively with purified plum extract a high correlation (R(2)=0.881) between anthocyanins and antioxidant capacity was found.

  1. Pasteurization of fruit juices by means of a pulsed high pressure process.

    Science.gov (United States)

    Donsì, Giorgio; Ferrari, Giovanna; Maresca, Paola

    2010-04-01

    The use of pulsed high hydrostatic pressure was investigated as a possible approach to stabilize foodstuffs. The objective of this article was to investigate the effect of the main processing variables (pressure [150 to 300 MPa], temperature levels [25 to 50 degrees C], and pulse number [1 to 10]) on the sanitation of nonpasteurized clear Annurca apple juice as well as freshly-squeezed clear orange juice. The aim of the article was the optimization of the process parameters in step-wise pressure treatment (pressure holding time of each pulse: 60 s, compression rate: 10.5 MPa/s, decompression time: 2 to 5s). The shelf life of the samples, processed at optimized conditions, was evaluated in terms of microbiological stability and quality retention. According to our experimental results, the efficiency of pulsed high pressure processes depends on the combination of pulse holding time and number of pulses. The pulsed high pressure cycles have no additive or synergetic effect on microbial count. The efficacy of the single pulses decreases with the increase of the pulse number and pressure level. Therefore the first pulse cycle is more effective than the following ones. By coupling moderate heating to high pressure, the lethality of the process increases but thermal degradation of the products can be detected. The optimization of the process condition thus results in a compromise between the reduction of the pressure value, due to the synergetic temperature action, and the achievement of quality of the final production. The juices processed under optimal processing conditions show a minimum shelf life of 21 d at a storage temperature of 4 degrees C.

  2. Antimicrobial activity of some essential oils against microorganisms deteriorating fruit juices.

    Science.gov (United States)

    Helal, G A; Sarhan, M M; Abu Shahla, A N K; Abou El-Khair, E K

    2006-12-01

    Seventeen microbial species including 10 fungal taxa, two yeasts and five bacteria, were isolated from freshly prepared orange, guava and banana juices kept in open bottles at room temperature for 7 days. Eight different essential oils, from local herbs, were tested for their antimicrobial activity against these test organisms. The essential oils of Cymbopogon citratus, Ocimum basilicum and Origanum majorana were found to be highly effective against these microorganisms. Aspergillus niger, A. flavus and Saccharomyces cerevisiae, the most prevalent microorganisms in juice, showed the highest resistance against these essential oils. GC-MS analysis showed that while e-citral, a'-myrcene, and z-citral represent the major components (75.1%) of the essential oil of Cymbopogon citratus; bezynen,1-methyl-4-(2-propenyl), 1,8-cineole and trans-a'-bisabolene were the main components (90.6%) of Ocimum basilicum; whereas 3-cyclohexen-1-01,4-methyl-1(1-methylethyl)-(CAS), c-terpinene and trans-caryophyllene represent the major components (65.1%) of Origanum majorana. These three essential oils were introduced into juices by two techniques namely, fumigation and direct contact. The former technique showed more fungicidal effect than the latter one against A. flavus, A. niger, and S. cerevisiae. The essential oil of Cymbopogon citratus by comparison to other test oils showed the strongest effect against these fungi with a minimum inhibitory concentration of 1.5 µl/ml medium and a sublethal concentration of 1.0 µl/ml. The antimicrobial activity of this oil is thermostable at 121℃ for 30 min.

  3. Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

    OpenAIRE

    Filannino, P.; Cardinali, G.; Rizzello, C. G.; Buchin, S.; de Angelis, M.; Gobbetti, M; Di Cagno, R.

    2014-01-01

    Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities of L. plantarum strains during fermentation (24 h at 30°C) and storage (21 days at 4°C) differed only in part, being mainly influenced by the matrix. ChJ and ...

  4. Action of the juice from the fruit of Morinda citrifolia L. on cells of the plant test system

    Directory of Open Access Journals (Sweden)

    Gleuvânia Marques

    2014-03-01

    Full Text Available In this study, we evaluated the action of noni juice on the meristematic cells of Allium cepa roots, at two concentrations, 0.18 and 0.36 mg/mL, with the exposure times of 24 and 48 h. For each concentration, we used a group of 5 onion bulbs, which were first embedded in distilled water and, then, transferred to their respective concentrations. The radicles were collected and fixed in acetic acid (3:1 for 24 hours. The root tips were collected and fixed in acetic acid (3:1 for 24 h. The slides were prepared through the crushing technique, and stained with 2% acetic orcein. Cells were analyzed throughout the cell cycle, totaling 5,000 for each control and exposure time. The mitotic indices calculated underwent chi-square (p < 0.5 statistical analysis. We found out that both concentrations, including the lowest, regarded as ideal for consumption, significantly increased the mitotic index of meristematic cells of onion roots. Therefore, under the analyzed conditions, both tested concentrations of noni juice have promoted change in the cell division of this plant test system.

  5. Study on the fruit characteristics suitable for juice processing of pear cultivars belonging to Pyrus pyrifolia%砂梨制汁特性及适应性评价

    Institute of Scientific and Technical Information of China (English)

    袁江; 张绍铃; 吴俊; 曹玉芬; 伍涛; 田路明; 姚改芳

    2009-01-01

    以56个品种资源为研究试材,综合评价制汁特性并探讨砂梨制汁适应性的评价标准.以期为梨汁加工提供技术支持和理论依据.结果表明,56个砂梨品种单果质量为61.2-552.4g,出汁率为21.1%~68.1%,可溶性固形物为7.8%~16.9%.可溶性糖为4.9%~14.4%.可滴定酸为0.04%~0.78%,糖酸比为13.03~163.50,总多酚为0.096~0.257mg·g~(-1),褐变度为0.029~0.625.根据制汁相关性状的分布特点,初步提出砂梨制汁的特级标准为单果质量≥400 g,出汁率≥60%,可溶性同形物≥12.5%,可溶性糖≥10%,可滴定酸≥0.25%,糖酸比90~120,总多酚0.2~0.25mg·g~(-1),褐变度≤0.05.从制汁特性的综合评价来看,所检测的多数砂梨品种适宜制汁,其中早生喜水、秋荣、金水、丰水、黄花、今村秋、木瓜制汁性能极佳.%In order to evaluate the juicing characteristics of different pear cuhivars belonging to Pyrus pyrifolia (Burro.) Nakai and provide technological and theoretical support for fruit processing, 56 cultivars were evaluated.Results showed that the fruit weight of these cultivars ranged from 61.2 g to 552.4 g,the juice yield ranged from 21.1% to 68.1% ,the soluble solids content (SSC) ranged from 7.8% to 16.9% ,the soluble sugar content ranged from 4.9% to 14.4%, the titrable acidity ranged from 0.04% to 0.78%, the ratio of soluble sugar content to titrable acidity ranged from 13.03 to 163.50,the total phenols content ranged from 0.096 mg·g~(-1)to 0.257 mg·g~(-1),and the browning degree ranged from 0.029 to 0.625. According to distributive patterns of juicing characteristics ,we would suggested that the superfine .target for juice-processing should have the fruit mass ≥ 400 g, the juice yield≥ 60%, the soluble solids content (SSC)≥ 12.5%, the soluble sugar content ≥ 10%,the titrable acidity varied from 0.15% to 0.2% ,the ratio of soluble sugar content to titrable acidity varied from 90 to 120 ,the total phenols content varied

  6. 酶制剂在果汁生产中的应用研究进展%Advance of the Enzyme Application in Fruit Juice Processing

    Institute of Scientific and Technical Information of China (English)

    秦星; 张华方; 张伟; 张宇宏

    2013-01-01

    果汁含有丰富的营养物质,是一种重要的饮料。在果汁生产过程中存在着果浆粘度高、压榨率低、澄清难及部分果汁有苦味的问题。近年来的研究和实践表明,使用酶制剂处理工艺是解决上述问题的有效途径。目前在果汁生产中应用的酶制剂有果胶酶、淀粉酶、纤维素酶、氧化还原酶和柚苷酶等,其中以果胶酶的应用最为广泛。重点阐述了果汁生产中果胶酶制剂的来源和应用效果,以及新酶制剂品种的开发情况,并论述了果汁用酶制剂未来的研究重点。%Fruit juice is important beverage with abundant nutrients. Some problems, however, were existed in juice production, such as high pulp viscosity, low squeezing efficiency, hard to clarify, and bitterness of some juice. As all known, adding enzyme into juice is an effective way to resolve these problems. Presently, lots of enzymes have been applied in juice processing, such as pectinase, amylase, cellulase, oxidoreductase and naringinase, etc., of which pectinase was most widely used. This paper briefly reviewed the source and applied effect of pectinase, the development of some novel enzyme preparations, and made comments for future research on enzymes used in fruit juice processing.

  7. Development of schisandra fruit juice powder%五味子果汁粉的研制

    Institute of Scientific and Technical Information of China (English)

    毛迪锐; 高晓旭; 陈建光; 魏滢; 曲超

    2012-01-01

    以五味子干品为原料,通过正交试验确定五味子果肉的酶解条件和浓缩果汁的最佳配方.结果表明:五味子果肉的最佳酶解条件:果胶酶的添加量为0.6%,pH值为3.5,在50℃下酶解5 h;浓缩果汁的配方:白砂糖90%、甜蜜素0.5%、麦芽糊精12.5%、β环糊精4%.%Dry schisandra chinensis used as main materials, through tests arranged with orthogonal methods, the hydrolysis conditions of schisandra chinensis pulp and the best formula of the juice concentrate were determined. The results show: the hydrolysis conditions were: the addition level of pectinase 0. 6%, pH 3. 5, enzymatic hydrolysis 5 h at 50 ℃ ; the formula of concentrated juice wcre: sugar 90%. sodium cyclamate 0. 5%, maltodextrin 12. 5%, β-cyclodex-trins 4%.

  8. 果蔬汁生产中农药残留控制技术研究进展%Pesticide Residues Control Technology in Fruit and Vegetable Juice Production

    Institute of Scientific and Technical Information of China (English)

    巩蓬勃; 梁宁利; 冯艳芸

    2016-01-01

    农药残留是影响果蔬汁质量的关键问题,本文对果蔬汁中农药残留控制方法研究进展进行追踪。%The pesticide residue is the key problem affecting the quality of fruit and vegetable juice.In this paper, the research progress in pesticide residues in fruit and vegetable juice control method has carried on the track.

  9. Use of ionic chromatography in determining the contamination of apple juice by lactic acid.

    Science.gov (United States)

    Wojtczak, M; Antczak, A; Przybyt, M

    2010-06-01

    High-performance anion exchange chromatography (HPAEC) with conductometric detection was used for the determination of the lactic acid content of apple juice subjected to fermentation with the strains of Lactobacillus brevis and Lactobacillus plantarum, obtained from a collection, at 20 and 30 degrees C. At the same time, lactate content was determined by means of enzymatic tests and biosensors. Lactic acid concentrations determined by the chromatographic method are similar to those obtained during analysis by enzymatic tests. However, acid concentrations determined by means of biosensors substantially diverge from these results.

  10. Thermal dissociation atmospheric chemical ionization ion trap mass spectrometry with a miniature source for selective trace detection of dimethoate in fruit juices.

    Science.gov (United States)

    Ouyang, Yongzhong; Zhang, Xinglei; Han, Jing; Guo, Xiali; Zhu, Zhiqiang; Chen, Huanwen; Luo, Liping

    2013-01-21

    A miniature thermal dissociation atmospheric chemical ionization (TDCI) source, coupled with LTQ-MS, has been developed for rapid trace detection of pesticide residues such as dimethoate in highly viscous fruit juice samples. Instead of toxic organic solvents and the high electric field used in the conventional ionizations, an ionic liquid, a "green solvent", was employed to directly generate reagent ions in the TDCI process, followed by the proton or charge transfer with the analytes prior to the LTQ instrument for mass analysis. Trace amounts of dimethoate in fresh orange juices have been quantitatively detected, without any sample pretreatment or aid of high-pressure gas. A low limit of detection (LOD = 8.76 × 10(-11) g mL(-1)), acceptable relative standard deviation (RSD = 3.1-10.0%), and reasonable recoveries (91.2-102.8%) were achieved with this method for direct detection of dimethoate in highly viscous orange juice samples. The average analysis time for each single sample was less than 30 seconds. These experimental results showed that the miniature TDCI developed here is a powerful tool for the fast trace detection of pesticide residues in complex viscous fruit juices, with the advantage of high sensitivity, high speed, and high-throughput, ease of operation, and so on. Because of no chemical contamination and high voltage damage to the analytes and the environment, the technique has promising applications for online quality monitoring in the area of food safety.

  11. Fermentation of Agave tequilana juice by Kloeckera africana: influence of amino-acid supplementations.

    Science.gov (United States)

    Valle-Rodríguez, Juan Octavio; Hernández-Cortés, Guillermo; Córdova, Jesús; Estarrón-Espinosa, Mirna; Díaz-Montaño, Dulce María

    2012-02-01

    This study aimed to improve the fermentation efficiency of Kloeckera africana K1, in tequila fermentations. We investigated organic and inorganic nitrogen source requirements in continuous K. africana fermentations fed with Agave tequilana juice. The addition of a mixture of 20 amino-acids greatly improved the fermentation efficiency of this yeast, increasing the consumption of reducing sugars and production of ethanol, compared with fermentations supplemented with ammonium sulfate. The preference of K. africana for each of the 20 amino-acids was further determined in batch fermentations and we found that asparagine supplementation increased K. africana biomass production, reducing sugar consumption and ethanol production (by 30, 36.7 and 45%, respectively) over fermentations supplemented with ammonium sulfate. Therefore, asparagine appears to overcome K. africana nutritional limitation in Agave juice. Surprisingly, K. africana produced a high concentration of ethanol. This contrasts to poor ethanol productivities reported for other non-Saccharomyces yeasts indicating a relatively high ethanol tolerance for the K. africana K1 strain. Kloeckera spp. strains are known to synthesize a wide variety of volatile compounds and we have shown that amino-acid supplements influenced the synthesis by K. africana of important metabolites involved in the bouquet of tequila. The findings of this study have revealed important nutritional limitations of non-Saccharomyces yeasts fermenting Agave tequilana juice, and have highlighted the potential of K. africana in tequila production processes.

  12. Pitanga (Eugenia uniflora L.) fruit juice and two major constituents thereof exhibit anti-inflammatory properties in human gingival and oral gum epithelial cells.

    Science.gov (United States)

    Josino Soares, Denise; Walker, Jessica; Pignitter, Marc; Walker, Joel Michael; Imboeck, Julia Maria; Ehrnhoefer-Ressler, Miriam Margit; Montenegro Brasil, Isabella; Somoza, Veronika

    2014-11-01

    Pitanga, Eugenia uniflora L., is a tropical fruit, which may be consumed as juice. While beneficial health effects of Eugenia uniflora L. leaf extracts have extensively been studied, limited data are available on an anti-inflammatory potential of pitanga juice. The aim of the presented study was to investigate anti-inflammatory properties of pitanga juice with regards to a prevention of inflammation-related periodontal diseases. For this purpose, six healthy volunteers swirled pitanga juice, containing 35% pitanga pulp, for 10 min. Thereafter, oral gum epithelial cells were harvested using a sterile brush and stimulated with lipopolysaccharides from Porphyromonas gingivalis (PG-LPS) for 6 h. Furthermore, human gingival fibroblasts (HGF-1) were used to elucidate the anti-inflammatory potential of pitanga juice constituents, cyanidin-3-glucoside and oxidoselina-1,3,7(11)-trien-8-one, in juice representative concentrations of 119 μg ml(-1) and 30 μg ml(-1), respectively. For the first time, an anti-inflammatory impact of pitanga juice on gingival epithelial cells was shown by means of an attenuation of IL-8 release by 55 ± 8.2% and 52 ± 11% in non-stimulated and PG-LPS-stimulated cells, respectively. In addition, both cyanidin-3-glucoside and oxidoselina-1,3,7(11)-trien-8-one reduced the LPS-stimulated CXCL8 mRNA expression by 50 ± 15% and 37 ± 18% and IL-8 release by 52 ± 9.9% and 45 ± 3.7% in HGF-1 cells, when concomitantly incubated with 10 μg ml(-1)PG-LPS for 6 h, revealing an anti-inflammatory potential of the volatile compound oxidoselina-1,3,7(11)-trien-8-one for the first time.

  13. 微波消解-等离子体发射光谱法测定果汁及其饮料中的钾和磷%Determination of potassium and phosphate in fruit juice and fruit juice drinks by inductively coupled plasma atomic emission spectrometry (ICP-OES)

    Institute of Scientific and Technical Information of China (English)

    孙丽萍

    2011-01-01

    采用微波消解——等离子体发射光谱法测定果汁及其饮料中的钾和磷,两种元素标准曲线线性关系良好,相关系数均在0.999以上,加标回收率在96%-108%之间,RSD值均低于5%。该方法适用于果汁及其饮料中钾和磷的测定。%Potassium and phosphate are simultaneously determined in fruit juice and fruit juice drinks by Microwave Digestion Method and ICP-OES. Standard curve linear relationship of two elements was very good. Correlation coefficients were above 0.999,and the recovery rate was from 96% to 108%. RSD values were less than 5% ,So the method is suitable to determine potassium and phosphorus in fruit juices and fruit juice drinks.

  14. Validated UPLC-MS/MS Methods To Quantitate Free and Conjugated Alternaria Toxins in Commercially Available Tomato Products and Fruit and Vegetable Juices in Belgium.

    Science.gov (United States)

    Walravens, Jeroen; Mikula, Hannes; Rychlik, Michael; Asam, Stefan; Devos, Tom; Njumbe Ediage, Emmanuel; Diana Di Mavungu, José; Jacxsens, Liesbeth; Van Landschoot, Anita; Vanhaecke, Lynn; De Saeger, Sarah

    2016-06-22

    Ultraperformance liquid chromatography tandem mass spectrometry and Quick, Easy, Cheap, Effective, Rugged, and Safe based analytical methodologies to quantitate both free (alternariol (1), alternariol monomethyl ether (2), tenuazonic acid (3), tentoxin (4), altenuene (5), altertoxin-I (6)) and conjugated (sulfates and glucosides of 1 and 2) Alternaria toxins in fruit and vegetable juices and tomato products were developed and validated. Acceptable limits of quantitation (0.7-5.7 μg/kg), repeatability (RSDr < 15.7%), reproducibility (RSDR < 17.9%), and apparent recovery (87.0-110.6%) were obtained for all analytes in all matrices investigated. 129 commercial foodstuffs were analyzed, and 3 was detected in 100% of tomato product samples (

  15. Detection of some intestinal protozoa in commercial fresh juices.

    Science.gov (United States)

    Mossallam, Shereen F

    2010-04-01

    Fresh fruit juices are popular, but not always safe. For assessing the likelihood of infection with newly emerging intestinal protozoa, commercial fresh orange, lemon, sugar cane, strawberry, and mango juices were screened by wet mounts, Weber's modified trichrome and modified Ziehl-Neelsen stains. Protozoa viability was done by fluorescein-diacetate/propidium-iodide staining, and infectivity was performed in Swiss albino mice. Results showed that 35.43% were contaminated with one or more of Cryptosporidia, Microsporidia, and Cyclospora, as well as Giardia spp. Strawberry was the most contaminated juice (54.28%), while orange was the slightest (22.86%). Cryptosporidia was the highest contaminant (61.29%), and Cyclospora was the least (14.52%). Microsporidia spp. was the most robust contaminant which retained its viability and infectivity in juices in which it was detected. Moderately acidic strawberry and mango juices and alkaline sugar cane juice pose a possible threat, due to harboring the highest viable and infectious protozoa. Regarding highly acidic juices, viability and infectivity decreased in lemon, yet was not still risk free. Orange juice was comparatively safe, as viability dramatically declined, while infectivity was completely abolished. Hence consumers, especially high risk group, are placed at hazard of contracting intestinal protozoa infections, especially through moderately acidic and alkaline juices.

  16. Chemical and antioxidant properties of snake tomato (Trichosanthes cucumerina) juice and Pineapple (Ananas comosus) juice blends and their changes during storage.

    Science.gov (United States)

    Bamidele, Oluwaseun P; Fasogbon, Mofoluwaso B

    2017-04-01

    Juice blends made from the mixture of snake tomato (Trichosanthes cucumerina) and Pineapple (Ananas comosus) fruits were analyzed for pH, antioxidant properties, total titratable acidity, vitamin C, lycopene and total phenolic contents after different blend ratios were made. The addition of snake tomato juice increased the vitamin C, total carotene, lycopene and antioxidant properties of the juice blends. The radical scavenging properties of juice blends containing a higher ratio of snake tomato were higher and samples stored at room temperature (29°C) showed an increase in antioxidant properties compared to samples stored at 4°C. In conclusion, snake tomato juice up to 50% may be added to Pineapple juice to make a healthy juice blend.

  17. Effect of bitter melon (Momordica charantia Linn) fruit juice on blood prolactin level and histological change of mammary gland in lactating mice

    OpenAIRE

    Ampa Luangpirom; Watchara Kourchampa; Pichet Somsapt

    2013-01-01

    Breastfeeding has nowadays been promoted. Meanwhile, lactation insufficiency is a significant problem. Thus, herbs for promoting milk are interesting. In Thai local wisdom, Momordica charantia Linn is claimed as a galactagogue. Experiments were performed in lactating mice with 6 litters each and metoclopramide (2 mg/100 g BW), a hyperprolactinemia inducing drug, was used as a reference drug. The drug and M. charantia fruit juice (400 and 600 mg/100 g BW) were orally administered d...

  18. Fruit juice extract mediated synthesis of CeO2 nanoparticles for antibacterial and photocatalytic activities

    Science.gov (United States)

    Reddy Yadav, L. S.; Manjunath, K.; Archana, B.; Madhu, C.; Raja Naika, H.; Nagabhushana, H.; Kavitha, C.; Nagaraju, G.

    2016-05-01

    Ceria ( CeO2 is a technologically important rare-earth material because of its unique properties and various engineering/biological applications. In the present work, cerium oxide nanoparticles have been prepared by a simple solution combustion method using watermelon juice as a novel combustible fuel. The structure and morphology of the synthesized CeO2 nanoparticles were analyzed using various analytical tools such as PXRD, FTIR, Raman, UV-Visible and SEM. PXRD pattern confirms that the prepared material is composed of cubic-phase cerium oxide nanoparticles. Photocatalytic degradation of Methylene blue dye using CeO2 nanoparticles shows 98% of degradation in UV irradiations. Furthermore the antibacterial properties of CeO2 nanoparticles were investigated by their bacterial activity against two bacterial strains using the agar well diffusion method.

  19. Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa during storage

    Directory of Open Access Journals (Sweden)

    Delcio Sandi

    2004-06-01

    Full Text Available Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25±5ºC and refrigeration (5±1ºC for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ºC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice.Foi estudada a variação dos valores "L", "a" e "b" do sistema de Hunter, dos teores de glucose, frutose e sacarose, e da concentração de quatro compostos voláteis (butirato de etila, caproato de etila, butirato de hexila e caproato de hexila e furfural, em suco de maracujá-amarelo (Passiflora edulis var. flavicarpa submetido à pasteurização (75ºC/60 s, 80ºC/41 s e 85ºC/27 s, durante o armazenamento a temperatura ambiente (25±5ºC e refrigerada (5±1ºC por 120 dias. Enquanto os teores de sacarose diminuíram, aqueles de glucose e frutose aumentaram significativamente. Os valores "L" e "b" apresentaram comportamento semelhante, com tendência a diminuir ao longo do tempo, inversamente ao valor "a". As concentrações dos compostos voláteis também diminuíram, exceto para o furfural. A pasteurização a 85ºC/27 s proporcionou as menores alterações nas características estudadas, enquanto aquela à 75ºC/60 s foi a mais prejudicial. O armazenamento sob refrigeração apresentou

  20. Development of functional beverages from blends of Hibiscus sabdariffa extract and selected fruit juices for optimal antioxidant properties.

    Science.gov (United States)

    Ogundele, Oluwatoyin M A; Awolu, Olugbenga O; Badejo, Adebanjo A; Nwachukwu, Ifeanyi D; Fagbemi, Tayo N

    2016-09-01

    The demand for functional foods and drinks with health benefit is on the increase. The synergistic effect from mixing two or more of such drinks cannot be overemphasized. This study was carried out to formulate and investigate the effects of blends of two or more of pineapple, orange juices, carrot, and Hibiscus sabdariffa extracts (HSE) on the antioxidant properties of the juice formulations in order to obtain a combination with optimal antioxidant properties. Experimental design was carried out using optimal mixture model of response surface methodology which generated twenty experimental runs with antioxidant properties as the responses. The DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)] radical scavenging abilities, ferric reducing antioxidant potential (FRAP), vitamin C, total phenolics, and total carotenoids contents of the formulations were evaluated as a test of antioxidant property. In all the mixtures, formulations having HSE as part of the mixture showed the highest antioxidant potential. The statistical analyzes, however, showed that the formulations containing pineapple, carrot, orange, and HSE of 40.00, 16.49, 17.20, and 26.30%, respectively, produced optimum antioxidant potential and was shown to be acceptable to a research laboratory guidance panel, thus making them viable ingredients for the production of functional beverages possessing important antioxidant properties with potential health benefits.

  1. Pectinesterases from the orange fruit : their purefaction, general characteristics and juice cloud destabilizing properties

    NARCIS (Netherlands)

    Versteeg, C.

    1979-01-01

    Twelve forms of pectinesterase were detected in citrus fruits. Two forms, representing over 90% of the total pectinesterase activity in Navel oranges, were purified. These pectinesterases, named Pectinesterase I and II have isoelectric points of 10.05 and>11.0, respectively. Both pectinesterases hav

  2. High hydrostatic pressure processing of fruit juices and smoothies: research and commercial application

    Science.gov (United States)

    Several world-wide health organizations such as WHO and FAO have pointed out the importance of increasing the intake of fruits and vegetables in the diet because they can provide essential bioactive compounds as well as health beneficial phytochemicals. Consumers are also increasingly more conscious...

  3. Detection of Alicyclobacillus spp. in Fruit Juice by Combination of Immunomagnetic Separation and a SYBR Green I Real-Time PCR Assay.

    Science.gov (United States)

    Cai, Rui; Wang, Zhouli; Yuan, Yahong; Liu, Bin; Wang, Ling; Yue, Tianli

    2015-01-01

    An approach based on immunomagnetic separation (IMS) and SYBR Green I real-time PCR (real-time PCR) with species-specific primers and melting curve analysis was proposed as a rapid and effective method for detecting Alicyclobacillus spp. in fruit juices. Specific primers targeting the 16S rDNA sequences of Alicyclobacillus spp. were designed and then confirmed by the amplification of DNA extracted from standard strains and isolates. Spiked samples containing known amounts of target bacteria were used to obtain standard curves; the correlation coefficient was greater than 0.986 and the real-time PCR amplification efficiencies were 98.9%- 101.8%. The detection limit of the testing system was 2.8×101 CFU/mL. The coefficient of variation for intra-assay and inter-assay variability were all within the acceptable limit of 5%. Besides, the performance of the IMS-real-time PCR assay was further investigated by detecting naturally contaminated kiwi fruit juice; the sensitivity, specificity and accuracy were 91.7%, 95.9% and 95.3%, respectively. The established IMS-real-time PCR procedure provides a new method for identification and quantitative detection of Alicyclobacillus spp. in fruit juice.

  4. Detection of Alicyclobacillus spp. in Fruit Juice by Combination of Immunomagnetic Separation and a SYBR Green I Real-Time PCR Assay.

    Directory of Open Access Journals (Sweden)

    Rui Cai

    Full Text Available An approach based on immunomagnetic separation (IMS and SYBR Green I real-time PCR (real-time PCR with species-specific primers and melting curve analysis was proposed as a rapid and effective method for detecting Alicyclobacillus spp. in fruit juices. Specific primers targeting the 16S rDNA sequences of Alicyclobacillus spp. were designed and then confirmed by the amplification of DNA extracted from standard strains and isolates. Spiked samples containing known amounts of target bacteria were used to obtain standard curves; the correlation coefficient was greater than 0.986 and the real-time PCR amplification efficiencies were 98.9%- 101.8%. The detection limit of the testing system was 2.8×101 CFU/mL. The coefficient of variation for intra-assay and inter-assay variability were all within the acceptable limit of 5%. Besides, the performance of the IMS-real-time PCR assay was further investigated by detecting naturally contaminated kiwi fruit juice; the sensitivity, specificity and accuracy were 91.7%, 95.9% and 95.3%, respectively. The established IMS-real-time PCR procedure provides a new method for identification and quantitative detection of Alicyclobacillus spp. in fruit juice.

  5. Principal component analysis (PCA of volatile terpene compounds dataset emitted by genetically modified sweet orange fruits and juices in which a D-limonene synthase was either up- or down-regulated vs. empty vector controls

    Directory of Open Access Journals (Sweden)

    Ana Rodríguez

    2016-12-01

    Full Text Available We have categorized the dataset from content and emission of terpene volatiles of peel and juice in both Navelina and Pineapple sweet orange cultivars in which D-limonene was either up- (S, down-regulated (AS or non-altered (EV; control (“Impact of D-limonene synthase up- or down-regulation on sweet orange fruit and juice odor perception”(A. Rodríguez, J.E. Peris, A. Redondo, T. Shimada, E. Costell, I. Carbonell, C. Rojas, L. Peña, (2016 [1]. Data from volatile identification and quantification by HS-SPME and GC–MS were classified by Principal Component Analysis (PCA individually or as chemical groups. AS juice was characterized by the higher influence of the oxygen fraction, and S juice by the major influence of ethyl esters. S juices emitted less linalool compared to AS and EV juices.

  6. Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready-to-drink mulberry fruit juice.

    Science.gov (United States)

    Akkarachaneeyakorn, Suthida; Tinrat, Sirikhwan

    2015-05-01

    In this study, the pH of mulberry juice was optimized for high anthocyanin content and an attractive red color. Mulberry juice pH values of 2.5, 4.0, 6.0, and 8.0 were evaluated. A pH of 2.5 gave an anthocyanin content of 541.39 ± 106.43 mg of cyanidin-3-glucoside per liter, and the a* value was 14 ± 1.00. The effects of stabilizers (CMC and xanthan gum) on the physical characteristics of cloudy ready-to-drink mulberry fruit juice (via the addition of mulberry fruit pulp at a mass fraction of 5%) during storage (4°C for 1 week) were also determined using different mass fractions of the stabilizers (0.1%, 0.3%, and 0.5%). Increasing the stabilizer mass fraction increased the viscosity, turbidity, stability of turbidity, and h* value. Using xanthan gum as the stabilizer produced better results for these parameters than CMC. The type of stabilizer and its mass fraction had no effect on most sensory characteristics, including appearance, color, taste, texture, and overall acceptability (P ≥ 0.05), but did affect the odor (P ≥ 0.05). Xanthan gum stabilizer gave the juice a better odor than CMC. Cloudy mulberry juice containing 0.5% xanthan gum as the stabilizer had the highest acceptance rate among panelists (average acceptance was 6.90 ± 1.37 points) and produced no precipitate during storage.

  7. Analysis of anthocyanins in commercial fruit juices by using nano-liquid chromatography-electrospray-mass spectrometry and high-performance liquid chromatography with UV-vis detector.

    Science.gov (United States)

    Fanali, Chiara; Dugo, Laura; D'Orazio, Giovanni; Lirangi, Melania; Dachà, Marina; Dugo, Paola; Mondello, Luigi

    2011-01-01

    Nano-LC and conventional HPLC techniques were applied for the analysis of anthocyanins present in commercial fruit juices using a capillary column of 100 μm id and a 2.1 mm id narrow-bore C(18) column. Analytes were detected by UV-Vis at 518 nm and ESI-ion trap MS with HPLC and nano-LC, respectively. Commercial blueberry juice (14 anthocyanins detected) was used to optimize chromatographic separation of analytes and other analysis parameters. Qualitative identification of anthocyanins was performed by comparing the recorded mass spectral data with those of published papers. The use of the same mobile phase composition in both techniques revealed that the miniaturized method exhibited shorter analysis time and higher sensitivity than narrow-bore chromatography. Good intra-day and day-to-day precision of retention time was obtained in both methods with values of RSD less than 3.4 and 0.8% for nano-LC and HPLC, respectively. Quantitative analysis was performed by external standard curve calibration of cyanidin-3-O-glucoside standard. Calibration curves were linear in the concentration ranges studied, 0.1-50 and 6-50 μg/mL for HPLC-UV/Vis and nano-LC-MS, respectively. LOD and LOQ values were good for both methods. In addition to commercial blueberry juice, qualitative and quantitative analysis of other juices (e.g. raspberry, sweet cherry and pomegranate) was performed. The optimized nano-LC-MS method allowed an easy and selective identification and quantification of anthocyanins in commercial fruit juices; it offered good results, shorter analysis time and reduced mobile phase volume with respect to narrow-bore HPLC.

  8. 番茄柚子梨混合果汁醒酒作用的研究%Research of the sobering up function of fruit juice mixed of tomato pomelo and pear

    Institute of Scientific and Technical Information of China (English)

    华景清; 黄超群; 王琪; 吴飞

    2013-01-01

    The garden stuff have polyphenol,various of organic acid,vitamin,and nutrients.All these made alcohol dehydrogenase and acetaldehyde dehydrogenase more active,and hasten the metabolism of alcohol.These also decomposed acetaldehyde which was produced by alcohol,and promoted it to translate into carbon dioxide and water that would be excreted from the body.Consequently it reduces or eliminates the injury caused by acetaldehyde,and relieved some untoward reaction such as dizziness,nausea,vomit and so on.With the study of the effect of drinking the mixed fruit juice including tomato pomelo and pear on sobering intoxicated person up,according to single factor experiment and orthogonal experiment that drinking mixed fruit juice (100mL) after drinking test alcohol(2ml/kg)half an hour later.It was found that the most effective combination was 25% tomato juice,20% pomelo juice and 25% pear juice.%果蔬中含有的多元酚成分,加上多种有机酸、维生素以及营养物质,使乙醇脱氢酶、乙醛脱氢酶活性大大提高,加速酒精的代谢,分解酒精在人体内产生的有害物质乙醛,加速其转化为乙酸、二氧化碳和水,最终排出体外.从而减轻或消除乙醛对人体的伤害,缓解酒后头晕、恶心、呕吐等不良反应.本文采用单因素实验、正交实验研究番茄汁、柚子汁与梨汁混合果汁对动物、人体醒酒效果,发现以2mL/kg的量服用实验用酒,30min后服用l00mL的混合果汁,其中番茄汁含量25%,柚子汁含量20%,梨汁含量25%时,混合果汁具有最优醒酒作用.

  9. Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes

    Directory of Open Access Journals (Sweden)

    Daniel Granato

    2011-02-01

    Full Text Available This work was aimed at studying the influence of PFJ and/or sodium disulphite on Yacon pulp colour, and evaluating the sensory attributes of Yacon non-sugar pastes. A colour kinetic evaluation of browning in 11 treatments containing Yacon tubers, yellow passion fruit juice (PFJ and/or sodium disulphite, over the course of 240 minutes was studied to inactivate the PPOs activity. The evaluation of the colour alterations of Yacon tuber by the addition of variable amounts of PFJ and sodium disulphite enabled identification of efficient treatments for the inhibition of browning: T7 (300 g kg -1 PFJ, T8 (400 g kg -1 PFJ, and T10 (150 g kg -1 PFJ + 0.25 g kg -1 sodium disulphite. These treatments presented high colour intensity (C* and an insignificant (P <0.05 total colour degradation (ΔE. The products elaborated by the cooking of these ingredients were submitted to the acceptability test and data showed that T7 garnered an acceptance index of 78%.

  10. Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice

    Directory of Open Access Journals (Sweden)

    Daniel Granato

    2012-03-01

    Full Text Available The aim of this study was to use a factorial design approach for developing a palatable and stable soy-based dessert with the addition of Soy Protein (SP, oligofructose, and Passion Fruit Juice (PFJ. Panelists (n = 50 used a seven-point hedonic scale to assess the overall liking, degree of liking of creaminess, taste, and color of the desserts. In addition, the samples were submitted to a preference ranking test in order to evaluate the products' preference. Water Holding Capacity (WHC and backscattering (BS measures were also determined to assess the physical stability of the trials. Sample F3 (35% PFJ and 2% SP was the only one that presented a WHC index of 94.8%; moreover, none of the developed samples had synerisis after 72 hours of storage indicating adequate physical stability of the emulsion process. Samples F2 (25% PFJ, and 3.0% SP, F4 (35% PFJ, and 3.0% SP, and F5 (30% PFJ, and 2.5% SP presented mean hedonic scores above 'slightly liked' for all sensory attributes. The acceptance index of samples varied from 62.50 to 88% showing the great sensory potential of such products.

  11. Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages.

    Science.gov (United States)

    Rodríguez-Roque, María Janeth; de Ancos, Begoña; Sánchez-Vega, Rogelio; Sánchez-Moreno, Concepción; Cano, M Pilar; Elez-Martínez, Pedro; Martín-Belloso, Olga

    2016-01-01

    The biological activity of carotenoids depends on their bioaccessibility and solubilization in the gastrointestinal tract. These compounds are poorly dispersed in the aqueous media of the digestive tract due to their lipophilic nature. Thus, it is important to analyze the extent to which some factors, such as the food matrix and food processing, may improve their bioaccessibility. Beverages formulated with a blend of fruit juices and water (WB), milk (MB) or soymilk (SB) were treated by high-intensity pulsed electric fields (HIPEF) (35 kV cm(-1) with 4 μs bipolar pulses at 200 Hz for 1800 μs), high-pressure processing (HPP) (400 MPa at 40 °C for 5 min) or thermal treatment (TT) (90 °C for 1 min) in order to evaluate the influence of food matrix and processing on the bioaccessibility of carotenoids and on the lipophilic antioxidant activity (LAA). The bioaccessibility of these compounds diminished after applying any treatment (HIPEF, HPP and TT), with the exception of cis-violaxanthin + neoxanthin, which increased by 79% in HIPEF and HPP beverages. The lowest carotenoid bioaccessibility was always obtained in TT beverages (losses up to 63%). MB was the best food matrix for improving the bioaccessibility of carotenoids, as well as the LAA. The results demonstrate that treatment and food matrix modulated the bioaccessibility of carotenoids as well as the lipophilic antioxidant potential of beverages. Additionally, HIPEF and HPP could be considered as promising technologies to obtain highly nutritional and functional beverages.

  12. Ultrasound assisted forward osmosis concentration of fruit juice and natural colorant.

    Science.gov (United States)

    Chanukya, B S; Rastogi, Navin K

    2017-01-01

    The present study deals with the effect of higher and lower molecular weight compounds present in the feed on concentration polarization during forward osmosis concentration and its mitigation by the application of ultrasound. The effects of ultrasound on transmembrane water flux at different forward osmosis membrane orientations and different model feed solutions consisting of sucrose and pectin have also been evaluated. The feed containing sucrose and pectin subjected towards active layer of the membrane was found to be the most suitable orientation. The application of ultrasound (30kHz) significantly reduced the concentration polarization when the feed contains sucrose concentration up to 5%. Whereas, in case of feed containing 0.5% pectin, the ultrasound was not found to be effective in dislodging the gel layer formation resulting in severe external concentration polarization on the membrane surface. In comparison to the ordinary forward osmosis process, the ultrasound-assisted forward osmosis process resulted in higher water fluxes in case of sweet lime juice as well as rose extract containing anthocyanin. The degradation of rose anthocyanin due to ultrasound was found to be 1.82%. Application of ultrasound was found to be an effective way in mitigating concentration polarization on the forward osmosis membrane resulting in increased flux.

  13. Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage.

    Science.gov (United States)

    Ghosh, Vijayalakshmi; Mukherjee, Amitava; Chandrasekaran, Natarajan

    2014-02-01

    Oil-in-water nanoemulsion was formulated using sesame oil, non-ionic surfactant (Tween20/Tween80) and water by ultrasound cavitation method. Development of nanoemulsion was optimized for process parameters such as surfactant type, surfactant concentration and emulsification time to obtain lower droplet diameter with greater stability. Increase in surfactant concentration and emulsification time resulted in nanoemulsion with minimized droplet diameter. Tween80 was more effective in reducing droplet size when compared to that of Tween20. Selected formulation with optimized process parameter (with oil-surfactant mixing ratio of 1:3 v/v and Tween80 as surfactant) was used for delivery of eugenol. Eugenol-loaded nanoemulsion was formulated with droplet diameter of 13 nm and was stable for more than 1 month. Sesame oil blended eugenol-loaded nanoemulsion demonstrated lower droplet size and higher stability than only-eugenol (without sesame oil) nanoemulsion. Eugenol-loaded nanoemulsion S3E3 exhibited antibacterial activity against Staphylococcus aureus. Inactivation kinetics of S. aureus showed time and concentration killing of bacteria upon treatment with S3E3 nanoemulsion. Fluorescence microscopy results demonstrated that S3E3 nanoemulsion treatment resulted in alteration of membrane permeability. In situ assessment of S3E3 in orange juice exhibited a significant reduction in the native bacteria population.

  14. Multivariate optimization by exploratory analysis applied to the determination of microelements in fruit juice by inductively coupled plasma optical emission spectrometry

    Energy Technology Data Exchange (ETDEWEB)

    Santos Froes, Roberta Eliane; Borges Neto, Waldomiro [Departamento de Quimica, Universidade Federal de Minas Gerais, Campus Pampulha, Cx Postal 702, Belo Horizonte, MG, 31270-901 (Brazil); Oliveira Couto e Silva, Nilton; Lopes Pereira Naveira, Rita [Fundacao Ezequiel Diaz, FUNED, Belo Horizonte, MG (Brazil); Nascentes, Clesia Cristina [Departamento de Quimica, Universidade Federal de Minas Gerais, Campus Pampulha, Cx Postal 702, Belo Horizonte, MG, 31270-901 (Brazil)], E-mail: clesia@qui.ufmg.br; Bento Borba da Silva, Jose [Departamento de Quimica, Universidade Federal de Minas Gerais, Campus Pampulha, Cx Postal 702, Belo Horizonte, MG, 31270-901 (Brazil)

    2009-06-15

    A method for the direct determination (without sample pre-digestion) of microelements in fruit juice by inductively coupled plasma optical emission spectrometry has been developed. The method has been optimized by a 2{sup 3} factorial design, which evaluated the plasma conditions (nebulization gas flow rate, applied power, and sample flow rate). A 1:1 diluted juice sample with 2% HNO{sub 3} (Tetra Packed, peach flavor) and spiked with 0.5 mg L{sup - 1} of Al, Ba, Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, Sb, Sn, and Zn was employed in the optimization. The results of the factorial design were evaluated by exploratory analysis (Hierarchical Cluster Analysis, HCA, and Principal Component Analysis, PCA) to determine the optimum analytical conditions for all elements. Central point condition differentiation (0.75 L min{sup - 1}, 1.3 kW, and 1.25 mL min{sup - 1}) was observed for both methods, Principal Component Analysis and Hierarchical Cluster Analysis, with higher analytical signal values, suggesting that these are the optimal analytical conditions. F and t-student tests were used to compare the slopes of the calibration curves for aqueous and matrix-matched standards. No significant differences were observed at 95% confidence level. The correlation coefficient was higher than 0.99 for all the elements evaluated. The limits of quantification were: Al 253, Cu 3.6, Fe 84, Mn 0.4, Zn 71, Ni 67, Cd 69, Pb 129, Sn 206, Cr 79, Co 24, and Ba 2.1 {mu}g L{sup - 1}. The spiking experiments with fruit juice samples resulted in recoveries between 80 and 120%, except for Co and Sn. Al, Cd, Pb, Sn and Cr could not be quantified in any of the samples investigated. The method was applied to the determination of several elements in fruit juice samples commercialized in Brazil.

  15. Multivariate optimization by exploratory analysis applied to the determination of microelements in fruit juice by inductively coupled plasma optical emission spectrometry

    Science.gov (United States)

    Froes, Roberta Eliane Santos; Neto, Waldomiro Borges; Silva, Nilton Oliveira Couto e.; Naveira, Rita Lopes Pereira; Nascentes, Clésia Cristina; da Silva, José Bento Borba

    2009-06-01

    A method for the direct determination (without sample pre-digestion) of microelements in fruit juice by inductively coupled plasma optical emission spectrometry has been developed. The method has been optimized by a 2 3 factorial design, which evaluated the plasma conditions (nebulization gas flow rate, applied power, and sample flow rate). A 1:1 diluted juice sample with 2% HNO 3 (Tetra Packed, peach flavor) and spiked with 0.5 mg L - 1 of Al, Ba, Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, Sb, Sn, and Zn was employed in the optimization. The results of the factorial design were evaluated by exploratory analysis (Hierarchical Cluster Analysis, HCA, and Principal Component Analysis, PCA) to determine the optimum analytical conditions for all elements. Central point condition differentiation (0.75 L min - 1 , 1.3 kW, and 1.25 mL min - 1 ) was observed for both methods, Principal Component Analysis and Hierarchical Cluster Analysis, with higher analytical signal values, suggesting that these are the optimal analytical conditions. F and t-student tests were used to compare the slopes of the calibration curves for aqueous and matrix-matched standards. No significant differences were observed at 95% confidence level. The correlation coefficient was higher than 0.99 for all the elements evaluated. The limits of quantification were: Al 253, Cu 3.6, Fe 84, Mn 0.4, Zn 71, Ni 67, Cd 69, Pb 129, Sn 206, Cr 79, Co 24, and Ba 2.1 µg L - 1 . The spiking experiments with fruit juice samples resulted in recoveries between 80 and 120%, except for Co and Sn. Al, Cd, Pb, Sn and Cr could not be quantified in any of the samples investigated. The method was applied to the determination of several elements in fruit juice samples commercialized in Brazil.

  16. Morinda citrifolia Linn. fruit (Noni) juice induces an increase in NO production and death of Leishmania amazonensis amastigotes in peritoneal macrophages from BALB/c.

    Science.gov (United States)

    Almeida-Souza, Fernando; de Souza, Celeste da Silva Freitas; Taniwaki, Noemi Nosomi; Silva, João José Mendes; de Oliveira, Renata Mondêgo; Abreu-Silva, Ana Lúcia; Calabrese, Kátia da Silva

    2016-08-31

    Leishmaniasis is a complex disease that is considered a serious public health problem. Due to the absence of an effective vaccine and debilitating chemotherapy better therapies are urgently needed. This situation has stimulated the search for alternative treatments such as the use of herbal medicines. Several studies conducted with Morinda citrifolia Linn. have shown various biological activities such as antitumor, immunomodulation and antileishmanial activity, however its mechanisms of action are still unknown. This study aimed to analyze the activity of M. citrifolia fruit juice against Leishmania amazonensis and its action on peritoneal macrophages from BALB/c infected with L. amazonensis. Activity against the promastigote forms showed IC50 at 275.3 μg/mL. Transmission electron microscopy was used to evaluate the ultrastructural alterations in the promastigotes treated with the juice and the results showed cytoplasmic vacuolization, lipid inclusion and increased activity of exocytosis. The juice treatment presented an IC50 at 208.4 μg/mL against intracellular amastigotes and led to an increased nitrite production in infected and non-infected macrophages. When macrophages were pre-treated with iNOS inhibitors, aminoguanidine or 1400W, the intracellular amastigotes increased, demonstrating the important role of NO production in M. citrifolia fruit activity. In conclusion, our results reveal that treatment with M. citrifolia fruit juice can increase NO production in peritoneal macrophages and this ability has an important role in the killing of L. amazonensis intracellular amastigotes.

  17. The selection and application of anti- brown additives in passion fruit juice preparation%百香果汁褐变抑制剂的选取及应用

    Institute of Scientific and Technical Information of China (English)

    连志超; 何仁; 周晶晶; 李娜

    2011-01-01

    Single factor and orthogonal test are applied on the study of food additives on controlling anti-brown of tropical fruit- passion fruit. The food additives used in the experiment are; Vb-Na, phytic acid, NaCl, CaCl2, ascorbic acid, sodium erythorbate. The order of anti-brown effect in single factor is: Vb-Na > phytic acid > ascorbic acid > sodium erythorbate, but NaCl and CaCl2 do not have any effect. In the orthogonal test, the optimal browning inhibiting concentration of ascorbic acid, Vb-Na and phytic acid are 0. 029% , 0. 06% and 0. 02% , respectively. The absor-bance value of the passion fruit juice with these anti-brown additives was decreased to 0. 165, which accounts for 44. 72% of commercial passion fruit juice in the same condition.%为比较不同褐变抑制剂对热带水果百香果汁褐变抑制的效果,以百香果为研究对象,选取VbNa、植酸、NaCl、CaCl2、抗坏血酸及异抗坏血酸钠作为褐变抑制剂,分别进行单因素和正交抗褐变实验.单因素实验中,抗褐变效果依次为:Vb-Na>植酸>抗坏血酸>异抗坏血酸钠,而NaCl及CaCl2对百香果汁基本不起抗褐变作用.正交实验结果表明:抗坏血酸、Vb-Na、植酸浓度分别为0.029%、0.06%、0.02%时,具有最优的褐变抑制效果,添加该配比褐变抑制剂的百香果汁加热5h后吸光度可低至0.165,仅为市售百香果汁经相同处理后的吸光度0.369的44.72%.

  18. Isolation and Identification of Alicyclobacillus with High Dipicolinic Acid and Heat Resistant Proteins from Mango Juice

    Directory of Open Access Journals (Sweden)

    Hamid Reza Akhbariyoon

    2016-10-01

    Full Text Available Background and Objectives: Microbial spoilage of juices and industries related with Alicyclobacillus are considerable international issues. This spore-forming bacterium causes changes in juices odor and taste. The isolation and identification of Alicyclobacillus contamination in juice producing and packaging industries has an essential role in the prevention and control of this type of spoilage bacterium in HACCP (Hazard analysis and critical control points manner.Materials and Methods: A thermo-acidophilic, non-pathogenic and sporeforming bacterium was isolated from mango juice. Preliminary identification of the isolates was based on morphological, biochemical and physiological properties. Identification at species level was made by PCR amplification. The influence of temperature in the range of 25-65°C in the growth of bacterium and in the range of 80-120°C in spore-resistant and heat resistant proteins was investigated and compared with other spore producing bacteria.Results and Conclusion: Phylogenetic analysis of the 16S rRNA gene sequencing indicated that the isolated strain constituted a distinct lineage in the Alicyclobacillus cluster and submitted to NCBI with access number Alicyclobacillus HRM-5 KM983424.1. The spores resisted 110°C for 3 h, and produced 28% dipicolinic acid more comparable to Bacillus licheniformis. Also they could produce 0.69 mg heat resistance protein after 1.5 h treatment in 100°C. The results showed that this strain could have biotechnological applications.Conflict of interests: The authors declare no conflict of interest.

  19. Comparative evaluation of the medicinal activities of methanolic extract of seeds, fruit pulps and fresh juice of Syzygium cumini in vitro

    Institute of Scientific and Technical Information of China (English)

    Repon Kumer Saha; Naveed Mahmood Zaman; Priyanka Roy

    2013-01-01

    Objective: To establish the health benefits of Syzgium cumin to discover functional present in the seeds, fruit pulps and fresh juice of this fruit grown in Bangladesh. components Methods: Thin layer chromatography and ultra-violet spectroscopy were used to detect the bpyre DsePnPcHe socfa vveanrigoiunsg tayspseasy oafn cdo mtoptaolu rnedd uinci nsege adsss aayn.d R jeuciecpe.t oAr nbtiinodxiidnagn at cetifvfeitcitess wwearse pmeerfaosrumreedd binyd uhceemd ahgegmluotliynsaist iaosns aiyn hwiabsi tailosno iansvseasyti.g Aatnedti.- Dinisfcla dmifmfuastioonry a asssasya yw aasn dp ehrfyodrmroegde nto psehroowx itdhee antibacterial effect using Gram positive, Gram negative strains of bacteria and fungi. Results: Methanolic extract of the seeds showed stronger antioxidant, hydrogen peroxide induced thheamno ltyhsoisse a octfi vfriteisehs, jhueimcea.g Hglouwtienvaetiro, nf rienshhi bjiutiiocne aschtoivwiteide ss atrnodn gmeerm abnrtaibnaec sttearbiailli zaantido na natcitfiuvnitgieasl aacntdiv filtaiveas ntohiadns tthhoasne tohfo smee othf afrnuoilti cju siceee.d extract. The seed contains higher amount of polyphenols Conclusions: Therefore, fruit juice, fruit pulp and seed of Syzygium cumini contain medicinal active components in different ratios.

  20. In Vitro and in vivo antioxidant and anti-inflammatory capacities of an antioxidant-rich fruit and berry juice blend. Results of a pilot and randomized, double-blinded, placebo-controlled, crossover study

    Science.gov (United States)

    This study investigated the in vitro and in vivo antioxidant and anti-inflammatory properties of a juice blend (JB), MonaVie Active, containing a mixture of fruits and berries with known antioxidant activity, including acai, a palm fruit, as the predominant ingredient. The phytochemical antioxidants...

  1. Pulsed electric field processing of different fruit juices: impact of pH and temperature on inactivation of spoilage and pathogenic micro-organisms.

    Science.gov (United States)

    Timmermans, R A H; Nierop Groot, M N; Nederhoff, A L; van Boekel, M A J S; Matser, A M; Mastwijk, H C

    2014-03-03

    Pulsed electrical field (PEF) technology can be used for the inactivation of micro-organisms and therefore for preservation of food products. It is a mild technology compared to thermal pasteurization because a lower temperature is used during processing, leading to a better retention of the quality. In this study, pathogenic and spoilage micro-organisms relevant in refrigerated fruit juices were studied to determine the impact of process parameters and juice composition on the effectiveness of the PEF process to inactivate the micro-organisms. Experiments were performed using a continuous-flow PEF system at an electrical field strength of 20 kV/cm with variable frequencies to evaluate the inactivation of Salmonella Panama, Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae in apple, orange and watermelon juices. Kinetic data showed that under the same conditions, S. cerevisiae was the most sensitive micro-organism, followed by S. Panama and E. coli, which displayed comparable inactivation kinetics. L. monocytogenes was the most resistant micro-organism towards the treatment conditions tested. A synergistic effect between temperature and electric pulses was observed at inlet temperatures above 35 °C, hence less energy for inactivation was required at higher temperatures. Different juice matrices resulted in a different degree of inactivation, predominantly determined by pH. The survival curves were nonlinear and could satisfactorily be modeled with the Weibull model.

  2. Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration.

    Science.gov (United States)

    Lima, Marcos dos Santos; da Conceição Prudêncio Dutra, Maria; Toaldo, Isabela Maia; Corrêa, Luiz Claudio; Pereira, Giuliano Elias; de Oliveira, Débora; Bordignon-Luiz, Marilde Terezinha; Ninow, Jorge Luiz

    2015-12-01

    The effect of maceration process on the profile of phenolic compounds, organic acids composition and antioxidant activity of grape juices from new varieties of Vitis labrusca L. obtained in industrial scale was investigated. The extraction process presented a high yield without pressing the grapes. The use of a commercial pectinase resulted in an increase on extraction yield and procyanidins B1 and B2 concentrations and a decrease on turbidity and concentration of catechins. The combination of 60 °C and 3.0 mL 100 kg(-1) of enzyme resulted in the highest extraction of phenolic compounds, reducing the content of acetic acid. The juices presented high antioxidant activity, related to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acids. Among the bioactive compounds, the juices presented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with higher levels compared to those reported in the literature.

  3. 植物乳杆菌R23酵解枇杷汁有机酸的动态分析%Dynamic Analysis of Organic Acids in Glycolytic Loquat Juice Using Lactobacillus Plantarum R23

    Institute of Scientific and Technical Information of China (English)

    林晓姿; 梁璋成; 何志刚; 李维新; 任香芸; 魏巍

    2011-01-01

    目的:将植物乳杆菌R23应用于枇杷果汁中,为乳酸发酵质量调控及优质枇杷乳酸发酵饮料研发提供理论依据.方法:以枇杷果汁为原料,采用植物乳杆菌R23进行乳酸发酵,应用HPLC法分析发酵过程的有机酸组成变化,研究接种量、原果酸含量对其酸代谢的影响.结果与结论:由植物乳杆菌R23酵解的批杷果汁总酸呈现先降后升的趋势.发酵前期,主要以苹果酸为碳源,进行苹果酸-乳酸发酵(MLF),苹果酸含量减少直至消失,而乳酸、琥珀酸含量增加,总酸下降;MLF结束后进行异型乳酸发酵,产物除乳酸外,主要为乙酸,果汁总酸持续上升.完成MLF的时间与接种量呈负相关,与果汁的果酸含量呈正相关.适度的糖酵解有利于形成良好的枇杷发酵果汁风味.%Objective:To provide theoretical basis for the quality regulation of lactic acid fermentation and development of the lactic acid fermentation loquat beverage, the Lactobacillus plantarum R23 was used in loquat juice. Methods:Loquat fruit juice was used as material and Lactobacillus plantarum R23 was used as strain for lactic acid fermentation. The changes of organic acids component during the fermentation were analyzed by HPLC method, and the effects of the inoculation amount and the original fruit acid contents on acid matebolism of Lactobacillus plantarum R23 were studied. Results and Conclusions:A trend that an acids decreasing at the first stage of the experiment and at the later stage it turns to acids production was present during the fermentation that loquat fruit juice was glycolysis by Lactobacillus plantarum R23. At the beginning of fermentation, malic acid was the main carbon source for maloalctic fermentation, so its contents reduced until it disappeared; at the meantime the contents of lactic acid and the succinic acid increased,but the total acid of juice reduced. After the end of maloalctic fermentation, sugar was the main carbon source; and the

  4. Study on Effect Clarification of Kiwi Fruit Juice by Chitosan%壳聚糖对猕猴桃汁澄清作用的研究

    Institute of Scientific and Technical Information of China (English)

    顾丽嫱

    2012-01-01

    The effect clarification of kiwi fruit juice was studied by the 250,000 molecular weight of the chitosan. The results showed that the best clarification parameters of kiwi fruit juice technology by orthogonal experiment was adding 0.12 g/L chitosan in pH 3.0 at 55 ℃. The clarity achieved 91.1 %. After clarification, the total sugar content and the soluble solid materials were reduced and were more than that of untreated juice.%将猕猴桃汁采用25万分子量的壳聚糖进行澄清处理,通过正交试验研究确定最佳澄清工艺条件.结果表明,最佳澄清工艺条件:壳聚糖浓度0.12 g/L,温度55℃,pH 3;澄清度可达91.1%.澄清后,猕猴桃汁中的总糖含量和可溶性固形物有所下降.

  5. Fatty acids composition in fruits of wild rose species

    Directory of Open Access Journals (Sweden)

    Renata Nowak

    2011-01-01

    Full Text Available The oil content and fatty acids profile of a number of Polish wild species of rose fruits were examined by GC. The total fatty acid contents ranged from 6.5% to 12.9% of dry mass in fruits. The composition of oils was similar in the investigated species. 17 components were identified. An average composition was estimated as follows: linoleic acid (44.4-55.7%, a-linolenic acid (18.6-31.4%, oleic acid (13.5-20.3%, palmitic acid (2.3-3.3%, stearic acid (1-2.5%, octadecenoic acid (0.38-0.72%, eicosenoic acid (0.3-0.7%, eicosadienoic acid (0-0.16%, erucic acid (0.03-0.17% and minor fatty acids. The results indicate that rose fruits are a rich source of unsaturated fatty acids, especially in R. rubiginosa, R. rugosa and R. dumalis. There were statistically significant (p<0.05 differences in fatty acid compositions of some species. Fatty acids were suggested to have a potential chemotaxonomic value in this genus.

  6. Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157:H7 and indigenous microflora in carrot juice.

    Science.gov (United States)

    Kim, S A; Rhee, M S

    2015-08-01

    The identification of novel, effective, and non-thermal decontamination methods is imperative for the preservation of unpasteurized and fresh vegetable juices. The aim of this study was to examine the bactericidal effects of caprylic acid + citric acid against the virulent pathogen Escherichia coli O157:H7 and the endogenous microflora in unpasteurized fresh carrot juice. Carrot juice was treated with either caprylic acid, citric acid, or a combination of caprylic acid + citric acid at mild heating temperature (45 °C or 50 °C). The color of the treated carrot juice as well as microbial survival was examined over time. Combined treatment was more effective than individual treatment in terms of both color and microbial survival. Caprylic acid + citric acid treatment (each at 5.0 mM) at 50 °C for 5 min resulted in 7.46 and 3.07 log CFU/ml reductions in the E. coli O157:H7 and endogenous microflora populations, respectively. By contrast, there was no apparent reduction in either population following individual treatment. A validation assay using a low-density E. coli O157:H7 inoculum (3.31 log CFU/ml) showed that combined treatment with caprylic acid (5.0 mM) + citric acid (2.5 mM) at 50 °C for >5 min or with caprylic acid + citric acid (both at 5.0 mM) at either 45 °C or 50 °C for >5 min completely destroyed the bacteria. Combined treatment also increased the redness of the juice, which is a perceived indication of quality. Taken together, these results indicate that combined treatment with low concentrations of caprylic acid and citric acid, which are of biotic origin, can eliminate microorganisms from unpasteurized carrot juice.

  7. Phenolic Compounds and Antioxidant Activity of Juices from Ten Iranian Pomegranate Cultivars Depend on Extraction

    OpenAIRE

    Hamidreza Akhavan; Mohsen Barzegar; Helmut Weidlich; Zimmermann, Benno F.

    2015-01-01

    Phenolic compounds and antioxidant activities of ten juices from arils and whole pomegranate cultivars grown in Iran were studied. Phenolic contents and antioxidant activities of juices from whole pomegranate fruit were significantly higher than juices from pomegranate arils, but the variety has a greater influence than the processing method. The main phenolics in the studied juices were punicalagin A (5.40–285 mg/L), punicalagin B (25.9–884 mg/L), and ellagic acid (17.4–928 mg/L). The major ...

  8. Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products.

    Science.gov (United States)

    Bobinaitė, Ramunė; Pataro, Gianpiero; Lamanauskas, Nerijus; Šatkauskas, Saulius; Viškelis, Pranas; Ferrari, Giovanna

    2015-09-01

    The influence of Pulsed Electric Field (PEF) pre-treatment of blueberry fruits (Vaccinium myrtillus L.), both on the extraction yield and antioxidant properties of juice obtained by pressing and on the on the recovery of bioactive compounds from berry by-products (press cake) by extraction with solvent, was investigated. PEF treatments carried out at field strengths of 1, 3, and 5 kV/cm and an energy input of 10 kJ/kg achieved a cell disintegration index (Z p ) of 0.70, 0.80, and 0.87, respectively. Mechanical pressing (1.32 bar for 8 min) of PEF-treated berries (1, 3, and 5 kV/cm at 10 kJ/kg) significantly increased the juice yield (+28 %) compared with the untreated sample. The juice obtained from PEF pre-treated berries also had a significantly higher total phenolic content (+43 %), total anthocyanin content (+60 %) and antioxidant activity (+31 %). However, PEF treatment intensity higher than 1 kV/cm did not significantly improve the quantitative or qualitative characteristics of the juice. Compared to the untreated sample, higher amounts of total phenolics (+63 %), total athocyanins (+78 %) and antioxidant activity (+65 %) were detected in the press cake extracts. PEF treatment of higher intensity resulted in better extractability of bioactive compounds from blueberry press cake. The results obtained from this study demonstrate the potential of PEF as a mild pre-treatment method to improve the efficiency of the industrial processing of berry fruits.

  9. 21 CFR 146.135 - Orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice. 146.135 Section 146.135 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages §...

  10. Meyve Suyu Tüketimini Teşvik Etmeye Yönelik Sloganlardan Tüketicilerin Etkilenme Düzeylerinin Belirlenmesi: Antalya İli Örneği (Determining The Consumers’ Level Of Response To Tag Lines Developed To Promote Fruit Juice Consumption: Antalya Province Sample

    Directory of Open Access Journals (Sweden)

    Mükerrem ATALAY ORAL

    2016-03-01

    Full Text Available In this study, it was aimed to determine the level of response to tag lines which are developed for the products presented in the market by fruit juice firms and intended to pursue the fruit juice consumption. Original data from households obtained with face-to-face interview method was evaluated via “SPSS 13.0”. In the research, ChiSquare Analysis Technique was used to determine the level of response to tag lines which are developed for the products presented in the market by fruit juice firms and intended to pursue the fruit juice consumption. According to Chi-Square results, there is a statistically significant relationship between the consumers’ fruit juice consumption and “Strong muscles with Fruit Juice!” “More fruit less stress!” and “Drink Fruit Juice, Stay Young!” tag lines in %5 (p=0.05 significance level. In this situation, it is possible to reach a conclusion that the tag lines which are developed to promote the fruit juice consumption will have positive effect on the consumption.

  11. Microbiological testing and physical and chemical analysis of reconstituted fruit juices and coconut water
    Avaliação microbiológico e caracterização físico-quimica de refrescos e água de coco

    Directory of Open Access Journals (Sweden)

    F. B. PILÓ

    2010-04-01

    Full Text Available

    The aim of this study was to assess the quality of reconstituted fruit juices and coconut water sold for immediate consumption in bars, restaurants and bakeries, and by street vendors in Belo Horizonte (Minas Gerais, Brazil. Microbial quality was determined by counting coliforms, yeasts, staphylococci and salmonellae. Total titratable acidity, pH and total soluble solids of these beverages were recorded. For coconut water samples, the total reducing sugar content was also determined. The “juices” collected included reconstituted orange, cashew and grape-fl avored juice powders and concentrated cashew juice. Sixty samples of these juices and 45 of coconut water were collected. More than half (55% of the juice samples did not comply with current Brazilian legislation, which states that there must be a total absence of coliforms in a 50 mL sample. Sixteen percent of the coconut water samples exceeded the bacterial count limits defi ned in Brazilian law, with thermotolerant coliform densities above 102 MPN / mL. The high levels of sugar and low pH found in the coconut water were possibly related to the high yeast counts in most samples. Forty-seven percent of coconut water samples showed staphylococcal counts above 103 CFU/mL. The numbers of thermotolerant coliforms, yeasts and staphylococci found suggest unsatisfactory hygienic practices during the preparation of these beverages. Salmonellae were not detected in any of the samples. The physical and chemical properties of the drinks varied among the samples. Our results suggest that both the reconstituted juices and coconut waters need better hygienic and sanitary control.

  12. Concentration of Fruit Juices by Multiple-Effect Membrane Distillation%多效膜蒸馏技术用于果汁浓缩

    Institute of Scientific and Technical Information of China (English)

    王焕; 秦英杰; 刘立强; 崔东胜

    2012-01-01

    利用自制的具有高效内部热量回收功能的多效膜蒸馏组件对西瓜汁、梨汁、柚子汁和苹果汁4种果汁进行了浓缩试验,考察了进料温度、浓度和料液流量对膜通量和造水比的影响.浓缩试验中选用温度为75℃的热水作为低品位热源以保障果汁经历的最高温度不超过70℃.在浓缩过程中膜平均通量约为3 L/(m2·h),造水比约为7.5,相当于九效蒸发器的节能效果.选取苹果汁为料液,利用上述单因素、浓缩试验后的膜组件进行了周期为2个月的多效膜蒸馏浓缩操作稳定性试验,试验期间所用膜组件的操作性能没有明显下降.%Multiple-effect membrane distillation ( MEMD) was used to concentrate fruit juices such as watermelon juice, pear juice, grapefruit juice and apple juice, which possessed characteristics of mild operation conditions, high enrichment ratio, low capital cost and high thermal efficiency. The influences of various experimental conditions such as feed-in concentration, feed-in flow rate, and heating temperature on the trans-membrane flux and gained output ratio (GOR) were studied. In the initial stage of concentrating fresh juices by MEMD process, both GOR and trans-membrane flux were less influenced by the concentration of sugars in the juice and, the average water permeate flux achieved 3 L/( m2 ? L) , the GOR achieved 7. 5 when the temperature of heating resource was 75 ℃. In a long-term stability test lasting for 60 days, the MEMD module and operation kept in good condition through the whole experiment.

  13. 火龙果果汁饮料的杀菌工艺%Sterilization Process of the Pitaya Fruit Juice Beverage

    Institute of Scientific and Technical Information of China (English)

    孙慧; 余定浪; 张兴无

    2012-01-01

    In order to ensure the quality of pitaya fruit juice beverage and filter out the best sterilized method, Prepared pitaya fruit juice beverage was sterilized with different sterilized ways such as water bath,microwave heating,ozone sterilization through the sensory evaluation, determination of mecrobes and physico-chemical parameters, then they were compared using Duncan's honestly significant difference multiple comparison test. The results showed that the best sterilization process was microwave heating for 1. 5 min. The sterilized pitaya fruit juice beverage contained amino nitrogen 4. 85 mg/100 mL and Vc 0. 85 mg/L, and the sterilization process had little destructiveness to the nutritional components such as total sugar, amino nitrogen and Vc.%为筛选出最佳的杀菌方法,保证火龙果果汁饮料的品质,将配制好的火龙果果汁饮料分别进行水浴、微波加热、臭氧杀菌处理,通过感官评分、微生物检验及理化指标测定,并进行Duncan多重比较.结果表明:最佳的杀菌工艺参数为微波高火加热1.5 min,杀菌后饮料中的氨基态氮为4.85 mg/100 mL,维生素C含量为0.85 mg/L,对总糖、氨基态氮和维生素C等营养成分的破坏较小.

  14. Desenvolvimento do perfil sensorial e avaliação sensorial/instrumental de suco de maracujá Sensory profile development and sensory/instrumental passion fruit juice evaluation

    Directory of Open Access Journals (Sweden)

    Regina C. Della Modesta

    2005-06-01

    Full Text Available As mais importantes frutas tropicais na categoria de sucos são maracujá e manga, especialmente desejadas por sua impressão aromática e intensa. O aroma e o sabor são resultados da presença de numerosos constituintes que se encontram em concentrações variáveis, extremamente sensíveis às mudanças durante o tratamento térmico na produção de suco. Há a necessidade do desenvolvimento dos perfis sensorial e de cor, que podem ser alterados durante o processamento do suco. O objetivo deste trabalho foi desenvolver esses perfis e avaliar os sucos de maracujá entamborado: despolpado, pasteurizado, entamborado e congelado; pronto para beber (formulado com açúcar e água; e pasteurizado. Treze atributos compuseram o perfil sensorial. O experimento de Análise Descritiva Quantitativa foi delineado com 2 fatores, sucos e provadores. Os resultados foram também submetidos a uma análise de componentes principais. Houve diferença significativa entre os três sucos nos atributos sensoriais, exceto para aromas de maracujá e doce. O aroma artificial, e os aromas e os sabores de cozido e fermentado aumentaram significativamente no suco processado. Os dois primeiros componentes principais concentraram 57% da variação nos atributos sensoriais. Os parâmetros de cor, à exceção do turbidez, apresentaram variações significativas entre os sucos. O suco entamborado foi o mais escuro. A intensidade de vermelho nos sucos entamborado e formulado foi similar, menos acentuada no pasteurizado, enquanto a intensidade de amarelo foi mais acentuada no formulado, decrescendo nos pasteurizado e entamborado.The most important tropical fruits used in juice production are passion fruit and mango. They are especially liked due to their intense aromas. Aroma and flavor are results of many constituents that are present in different concentrations, which are very sensitive to changes during thermal treatment used in the juice production. This work aimed at

  15. Determination of ten pyrethroids in various fruit juices: comparison of dispersive liquid-liquid microextraction sample preparation and QuEChERS method combined with dispersive liquid-liquid microextraction.

    Science.gov (United States)

    Zhang, Yaohai; Zhang, Xuelian; Jiao, Bining

    2014-09-15

    Dispersive liquid-liquid microextraction (DLLME) sample preparation and the quick, easy, cheap, effective, rugged and safe (QuEChERS) method combined with DLLME were developed and compared for the analysis of ten pyrethroids in various fruit juices using gas chromatography-electron capture detection (GC-ECD). QuEChERS-DLLME method has found its widespread applications to all the fruit juices including those samples with more complex matrices (orange, lemon, kiwi and mango) while DLLME was confined to the fruit juices with simpler matrices (apple, pear, grape and peach). The two methods provided acceptable recoveries and repeatability. In addition, the applicabilities of two methods were demonstrated with the real samples and further confirmed by gas chromatography-mass spectrometry (GC-MS).

  16. UV Tolerance of Spoilage Microorganisms and Acid-Shocked and Acid-Adapted Escherichia coli in Apple Juice Treated with a Commercial UV Juice-Processing Unit.

    Science.gov (United States)

    Usaga, Jessie; Padilla-Zakour, Olga I; Worobo, Randy W

    2016-02-01

    The enhanced thermal tolerance and survival responses of Escherichia coli O157:H7 in acid and acidified foods is a major safety concern for the production of low-pH products, including beverages. Little is known about this phenomenon when using UV light treatments. This study was conducted to evaluate the effects of strain (E. coli O157:H7 strains C7927, ATCC 35150, ATCC 43895, and ATCC 43889 and E. coli ATCC 25922) and physiological state (control-unadapted, acid adapted, and acid shocked) on the UV tolerance of E. coli in apple juice treated under conditions stipulated in current U.S. Food and Drug Administration regulations. A greater than 5-log reduction of E. coli was obtained under all tested conditions. A significant effect of strain (P < 0.05) was observed, but the physiological state did not influence pathogen inactivation (P ≥ 0.05). The UV sensitivity of three spoilage microorganisms (Aspergillus niger, Penicillium commune, and Alicyclobacillus acidoterrestris) was also determined at UV doses of 0 to 98 mJ/cm(2). Alicyclobacillus was the most UV sensitive, followed by Penicillium and Aspergillus. Because of the nonsignificant differences in UV sensitivity of E. coli in different physiological states, the use of an unadapted inoculum would be adequate to conduct challenge studies with the commercial UV unit used in this study at a UV dose of 14 mJ/cm(2). The high UV tolerance of spoilage microorganisms supports the need to use a hurdle approach (e.g., coupling of refrigeration, preservatives, and/or other technologies) to extend the shelf life of UV-treated beverages.

  17. 21 CFR 146.151 - Orange juice for manufacturing.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice for manufacturing. 146.151 Section... Fruit Juices and Beverages § 146.151 Orange juice for manufacturing. (a) Orange juice for manufacturing is the food prepared for further manufacturing use. It is prepared from unfermented juice...

  18. Determination of added dye in orange fruit juices of Citrus sinensis cultivar with a simple analytical method

    OpenAIRE

    LUZIANA HOXHA; ONEIDA KYCYK; RENATA KONGOLI; ERANDA MANE

    2014-01-01

    Orange juice is a daily food randomly consumed and could be easily presented like an imitation of original products. Identification of its imitation has a big importance for juice authenticity. In some cases, it’s used the colouring agent Tartrazine (E102) a monoazo dye, permitted as food additive in EU, but hazardous for human health, due to allergic reactions and hyperactivity increasing especially of children in high levels. E102 consists essentially of trisodium 5-hydroxy-1-(4-sulfonatoph...

  19. Determination of fruit characteristics, fatty acid profile and total antioxidant capacity ofMespilus germanica L. fruit

    Institute of Scientific and Technical Information of China (English)

    Hale Seilmi Canbay; Ersin Atay; Serdal Ot

    2015-01-01

    Objective:To determine fruit characteristics, fatty acid profile and total antioxidant capacitiy of first culturedMespilus germanica L. Methods: A total of15 fruits were taken randomly from four directions of adult trees.Then the physical and chemical properties of first cultured medlar fruit (Istanbul/Turkey) were measured by using refractometer, colorimeter, spectrophotometer and gas chromatograph mass spectrometer, respectivly. Results: In the fruit studied, the results showed that palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid and behenic acid were the most abundant fatty acids (FAs), and the main FA was palmitic acid [(35.35 ± 1.20)%]. The percentage of linoleic acid and stearic acid in this fruit oil were (29.10 ± 1.70)% and(8.53 ± 0.25)%, respectively. As a result of the analysis, the total antioxidant capacity of medlar fruit was (1.1 ± 0.2) mmol trolox equivalents/L. Conclusions: The present study has demonstrated the concentrations of FAs and the antioxidantive capacity of first cultured Istanbul medlar fruits by using many tested methods. It is proved that in our daily life, medlar fruit plays a significant role with its nutrition and health effect.

  20. Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage.

    Science.gov (United States)

    Remini, Hocine; Mertz, Christian; Belbahi, Amine; Achir, Nawel; Dornier, Manuel; Madani, Khodir

    2015-04-15

    The stability of ascorbic acid and colour intensity in pasteurised blood orange juice (Citrus sinensis [L.] Osbeck) during one month of storage was investigated at 4-37 °C. The effects of ascorbic acid fortification (at 100, 200 mg L(-1)) and deaeration, temperature/time storage on the kinetic behaviour were determined. Ascorbic acid was monitored by HPLC-DAD and colour intensity by spectrophotometric measurements. Degradation kinetics were best fitted by first-order reaction models for both ascorbic acid and colour intensity. Three models (Arrhenius, Eyring and Ball) were used to assess the temperature-dependent degradation. Following the Arrhenius model, activation energies were ranged from 51 to 135 kJ mol(-1) for ascorbic acid and from 49 to 99 kJ mol(-1) for colour intensity. The effect of storage temperature and deaeration are the most influent factors on kinetics degradation, while the fortification revealed no significant effect on ascorbic acid content and colour intensity.

  1. Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe

    NARCIS (Netherlands)

    Nyanga, L.K.; Nout, M.J.R.; Gadaga, T.H.; Theelen, R.M.C.; Boekhout, T.; Zwietering, M.H.

    2007-01-01

    Masau are Zimbabwean wild fruits, which are usually eaten raw and/ or processed into products such as porridge, traditional cakes, mahewu and jam. Yeasts, yeast-like fungi, and lactic acid bacteria present on the unripe, ripe and dried fruits, and in the fermented masau fruits collected from Muzarab

  2. Contribution to the characterization of Opuntia spp. juices by LC-DAD-ESI-MS/MS.

    Science.gov (United States)

    Mata, A; Ferreira, J P; Semedo, C; Serra, T; Duarte, C M M; Bronze, M R

    2016-11-01

    Opuntia spp. fruits are considered as health promoting foods due to the diversity of bioactive molecules found in these fruits. The composition in organic acids, flavonols and betalains in the Opuntia ficus-indica juice from a region of Portugal was accomplished for the first time by liquid chromatography and tandem mass spectrometry using an electrospray ionization source operating in negative and positive mode. The methodology used allowed the detection of 44 compounds, from which 32 were identified. Isorhamnetin derivatives were the dominant flavonol glycosides. A total of 9 betalains including 6 betaxanthins and 3 betacyanin were also detected in the fruit juice samples and indicaxanthin, betanin and isobetanin were the major pigments. Phenolic acid and phenylpyruvic acid derivatives were also identified. To our knowledge, it is the first time derivative compounds from piscidic acid, phenolic compounds and betalains are characterized in cactus pear juice using a single LC-DAD-ESI-MS/MS method.

  3. Fatty acids profile of pulp and nuts of Brazilian fruits

    Directory of Open Access Journals (Sweden)

    Paulo Afonso da Costa

    2011-12-01

    Full Text Available Fruits and nuts from the North and Northeast regions of Brazil were collected to determine the fatty acid profile of their oils. The species studied were Brazil (Bertholletia excelsa H.B.K., Mucajá (Couma rigida M., Inajá (Maximiliana maripa D., Jenipapo (Genipa Americana L., and Buriti (Mauritia flexuosa L. nuts. Fatty acid methyl esters were analyzed by gas chromatography with flame ionization detection (GC-FID. Brazil nut major fatty acid was 18:3n-3 (α-linolenic acid, and Buriti nut had approximately 23 times more 18:3n-3 than the pulp. Mucajá nut presented high content of 12:0 (lauric acid and 16:0 (palmitic acid, and Mucajá pulp showed significant levels of 18:2n-6 (linoleic acid. Considering the PUFA (polyunsaturated fatty acid sum values, almost all fruits and nuts analyzed presented very high levels of these compounds. Regarding n-6/n-3 ratio, only Brazil Nut, Buriti Nut, Inajá pulp, and Jenipapo pulp corresponded to the desired profile. These Brazilian fruits and nuts could be of potential interest due to their high nutritive value and lipid content.

  4. The anti-inflammatory potential of phenolic compounds in grape juice concentrate (G8000™) on 2,4,6-trinitrobenzene sulphonic acid-induced colitis.

    Science.gov (United States)

    Paiotti, Ana Paula Ribeiro; Neto, Ricardo Artigiani; Marchi, Patrícia; Silva, Roseane Mendes; Pazine, Vanessa Lima; Noguti, Juliana; Pastrelo, Mauricio Mercaldi; Gollücke, Andréa Pittelli Boiago; Miszputen, Sender Jankiel; Ribeiro, Daniel Araki

    2013-09-28

    Chronic inflammatory bowel disease is characterised by an up-regulation of the synthesis and release of a variety of pro-inflammatory mediators leading to excessive tissue injury. Flavonoids are able to inhibit enzymes and/or due to their antioxidant properties regulate the immune response. The goal of the present study was to evaluate the mechanisms of action of phenolic compounds present in grape juice on 2,4,6-trinitrobenzene sulphonic acid (TNBS)-induced colitis. A total of forty-one male Wistar rats were randomised into seven groups: negative control group; TNBS non-treated induced colitis; 2% grape juice control group; 1% grape juice 24 h after TNBS colitis induction; 1% grape juice on day 7 after colitis induction; 2% grape juice 24 h after colitis induction; 2% grape juice on day 7 after colitis induction. The 1% grape juice-treated induced colitis group showed marked clinical improvement when compared with the TNBS-induced colitis group. Rats that received 1% grape juice, on day 7 after colitis induction, presented reduced intensity of macroscopic and histological scores. Statistically significant differences (P,0·05) of TNF-a and inducible NO synthase mRNA expression were detected in the groups treated with grape juice at the 1% dose after inducing experimental colitis when compared with the TNBS group. Grape juice reduced the noxious effects induced by colitis caused by TNBS, especially at the 1% dose.

  5. Ascorbic acid metabolism during sweet cherry (Prunus avium) fruit development.

    Science.gov (United States)

    Liang, Dong; Zhu, Tingting; Ni, Zhiyou; Lin, Lijin; Tang, Yi; Wang, Zhihui; Wang, Xun; Wang, Jin; Lv, Xiulan; Xia, Hui

    2017-01-01

    To elucidate metabolism of ascorbic acid (AsA) in sweet cherry fruit (Prunus avium 'Hongdeng'), we quantified AsA concentration, cloned sequences involved in AsA metabolism and investigated their mRNA expression levels, and determined the activity levels of selected enzymes during fruit development and maturation. We found that AsA concentration was highest at the petal-fall period (0 days after anthesis) and decreased progressively during ripening, but with a slight increase at maturity. AsA did nevertheless continue to accumulate over time because of the increase in fruit fresh weight. Full-length cDNAs of 10 genes involved in the L-galactose pathway of AsA biosynthesis and 10 involved in recycling were obtained. Gene expression patterns of GDP-L-galactose phosphorylase (GGP2), L-galactono-1, 4-lactone dehydrogenase (GalLDH), ascorbate peroxidase (APX3), ascorbate oxidase (AO2), glutathione reductase (GR1), and dehydroascorbate reductase (DHAR1) were in accordance with the AsA concentration pattern during fruit development, indicating that genes involved in ascorbic acid biosynthesis, degradation, and recycling worked in concert to regulate ascorbic acid accumulation in sweet cherry fruit.

  6. Pipette vial dispersive liquid-liquid microextraction combined with high-performance liquid chromatography for the determination of benzoylurea insecticide in fruit juice.

    Science.gov (United States)

    Xi, Xuefei; Yang, Miyi; Shen, Ganni; Wu, Xiaoling; Lu, Runhua; Zhou, Wenfeng; Zhang, Sanbing; Gao, Haixiang

    2016-01-01

    A simple, sensitive, and efficient method of using a pipette vial to perform dispersive liquid-liquid microextraction based on the solidification of floating organic droplets was coupled with high-performance liquid chromatography (HPLC) and a diode array detector for the preconcentration and analysis of four benzoylurea insecticides in fruit juice. In this method, 1-dodecanol was used as an extractant, and a snipped pipette was used as an experimental vial to simplify the procedure of collecting and separating solidified extractant. The experimental parameters were optimized using a Plackett-Burman design and one-factor-at-a-time method. Under the optimal conditions in the water model, the limits of detection for analytes varied from 0.03 to 0.28 μg/L, and the enrichment factors ranged from 147 to 206. Linearity was achieved for diflubenzuron and flufenoxuron in a range of 0.5-500 μg/L, for hexaflumuron in a range of 1-500 μg/L, and for triflumuron in a range of 5-500 μg/L. The correlation coefficients for the analytes ranged from 0.9986 to 0.9994 with recoveries of 91.4-110.9%. Finally, the developed technique was successfully applied to fruit juice samples with acceptable results. The relative standard deviations of the analytes at two spiking levels (50 and 200 μg/L) varied between 0.2 and 4.5%.

  7. Automated Multiplug Filtration Cleanup for Pesticide Residue Analyses in Kiwi Fruit (Actinidia chinensis) and Kiwi Juice by Gas Chromatography-Mass Spectrometry.

    Science.gov (United States)

    Qin, Yuhong; Zhang, Jingru; He, Yining; Han, Yongtao; Zou, Nan; Li, Yanjie; Chen, Ronghua; Li, Xuesheng; Pan, Canping

    2016-08-10

    To reduce labor-consuming manual operation workload in the cleanup steps, an automated multiplug filtration cleanup (m-PFC) method for QuEChERS (quick, easy, cheap, effective, rugged, and safe) extracts was developed. It could control the volume and speed of pulling and pushing cycles accurately. In this study, m-PFC was based on multiwalled carbon nanotubes (MWCNTs) mixed with primary-secondary amines (PSA) and anhydrous magnesium sulfate (MgSO4) in a packed column for analysis of pesticide residues followed by gas chromatography-mass spectrometry (GC-MS) detection. It was validated by analyzing 33 pesticides in kiwi fruit and kiwi juice matrices spiked at two concentration levels of 10 and 100 μg/kg. Salts, sorbents, m-PFC procedure, 4 mL of automated pulling and pushing volume, 6 mL/min automated pulling speed, and 8 mL/min pushing speed were optimized for each matrix. After optimization, spike recoveries were within 71-120% and kiwi fruit and kiwi juice. Matrix-matched calibrations were performed with the coefficients of determination >0.99 between concentration levels of 10 and 1000 μg/kg. The developed method was successfully applied to the determination of pesticide residues in market samples.

  8. Metabolic impact of 100% fruit juice consumption on antioxidant/oxidant status and lipid profiles of adults: An Evidence-Based review.

    Science.gov (United States)

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

    2017-01-02

    One hundred percent fruit juice (FJ) contains bioactive compounds with antioxidant activity. As such, this fruit form has the potential to improve antioxidant status and mediate outcomes influenced by redox status. A systematic review of the literature published between 1995 and 2013 was conducted using PubMed database to evaluate associations between intake of 100% FJ and markers of antioxidant/oxidant status and blood lipid levels in healthy, free-living adults ≥18 years. Data extraction and analysis was conducted according to the Academy of Nutrition and Dietetics Evidence Analysis Process. Limited evidence from ten clinical trials meeting inclusion/exclusion criteria suggests potential improvements in a variety of antioxidant or oxidants biomarkers postconsumption of 100% FJ. Weak evidence from five studies suggests that one or more blood lipid measures may be positively influenced by consumption of 100% FJ. Heterogeneity in study methodology including biomarkers, 100% FJ type, dosage, and intervention duration precludes the ability to make evidence-based recommendations regarding a specific dose-duration-juice effect. Key characteristics in study designs were identified which must either be controlled or statistically adjusted for in future investigations in order to obtain a more accurate understanding of the complex relationship between metabolic outcomes and consumption of 100% FJ in context of a healthy dietary pattern.

  9. Study of intramolecular isotope heterogeneity of organic oxy acids in order to detect sophisticated wines and juice drinks

    Directory of Open Access Journals (Sweden)

    Kuzmina Helen

    2014-01-01

    Full Text Available According to International Code of Oenological Practices it is allowed to use acide L(+tartrique for wine acidification, while use of synthetic dihydroxysuccinic acid is forbidden. Today it is impossible to differentiate natural dihydroxysuccinic acid from synthetic one by standard techniques. Even by using very sensitive method of isotope mass spectrometry certain difficulties emerge because total isotope characteristics of carbon of dihydroxysuccinic acid of different nature have the same values. However, isotope characteristics of carbon of intramolecular structural groups of dihydroxysuccinic acid made of different raw materials differ significantly. This allows specifying the nature of dihydroxysuccinic acid that is used for making of wines and juice drinks. In Russia, scientific and research institute of beer brewing and wine-making industry carried out a work for studying isotope characteristics of intramolecular isotope heterogeneity of dihydroxysuccinic acid from different origins in order to identify wines and juice drinks. Isotope characteristics of organic oxy acids from different origins were studied including them obtained by synthetic way and numeric range of value δ13 C,‰ were specified. The obtained results allow performing identification tests of wines and juice drinks to find out the products that contain not specified additives as that allowed for its use in production process.

  10. Estabilidade sensorial de suco de maracujá pronto para beber acondicionado em latas de aço Sensorial stability of ready-to-drink passion fruit juice packaged in tinplate cans

    Directory of Open Access Journals (Sweden)

    Elisabete Segantini Saron

    2007-12-01

    Full Text Available O estudo teve por objetivo avaliar a preservação das características sensoriais e físico-químicas de suco de maracujá pronto para beber acondicionado em latas de três peças em folha-de-flandres eletrossoldadas, com diferentes condições de envernizamento interno do corpo e costura lateral, através de teste de estocagem. O suco de maracujá foi acondicionado em latas com camada nominal interna de 2,0 g de Sn.m-2, com três sistemas de revestimento orgânico interno e condicionado a 25 e 35 °C durante 360 dias. Ocorreu um acentuado decréscimo do conteúdo de ácido ascórbico até os 180 dias, mantendo-se estável até 360 dias em todas as condições estudadas. A avaliação de cor demonstrou o escurecimento do suco até os 120 dias e posteriormente sua descoloração, entre os 300 e 360 dias, nas duas temperaturas estudadas. A avaliação sensorial durante a estocagem demonstrou desempenho similar para todas as latas, sendo inferior apenas para a lata Pó a 35 °C. As principais alterações verificadas no produto ao longo da estocagem foram associadas às alterações intrínsecas à bebida e não à interação suco/embalagem. O estudo permitiu concluir que os três sistemas de envernizamento das latas estudadas podem ser utilizados no acondicionamento de suco de maracujá pronto para beber para uma vida-de-prateleira mínima de 12 meses.The purpose of this work was to evaluate the preservation of the sensorial and physicochemical characteristics of ready-to-drink passion fruit juice packaged in three-piece welded tinplate cans with different internal coatings of the body and side strips, based on a storage test. The product evaluated was ready-to-drink passion fruit juice packaged in cans with an internal layer of 2.0 g.m-2 of tin, with three inner organic coating systems, stored at 25 and 35 °C for 360 days. A sharp decrease in ascorbic acid content was recorded up to day 180, after which it remained constant until the end of

  11. Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice.

    Science.gov (United States)

    Alwazeer, Duried; Delbeau, Carole; Divies, Charles; Cachon, Rémy

    2003-12-15

    The aim of this paper was to study the effect of both redox potential (Eh) and pasteurization of orange juice on stability of color and ascorbic acid, and growth recovery of microorganisms during storage at 15 degrees C for 7 weeks. Three conditions of Eh, +360 mV (ungassed), +240 mV (gassed with N2), and -180 mV (gassed with N2-H2) were applied to orange juice. Both thermal destruction and recovery of sublethally heat-injured cells of Lactobacillus plantarum and Saccharomyces cerevisiae were investigated. While oxidizing conditions were the most effective for thermal destruction of L. plantarum and S. cerevisiae, reducing conditions decreased recovery of heated cells of S. cerevisiae. In addition, gassing the juice with N2 or N2-H2 increased color retention and ascorbic acid stability. The present study demonstrated that juice must be reduced just after the heat treatment in order, firstly, to maximize microbial destruction during pasteurization, and secondly, to prevent the development of microorganisms and stabilize color and ascorbic acid during storage.

  12. Effect of Original Juice Treatment Before Fermentation on the Amino Acid of Sea-buckthorn and Raspberry Ice Wine%发酵前处理对沙棘树莓冰酒氨基酸的影响

    Institute of Scientific and Technical Information of China (English)

    马荣山; 郭宇

    2013-01-01

    Fruit wine was prepared by using sea-buckthorn and raspberry as raw materials, mixed fruit juice by D 101-I resin, processed orange juice and original juice were regulated to original sugar concentration of 12% and pH 4.2. Then added active dry yeast of 1.2‰,the process conditions of sea-buckthorn and raspberry wine fed-batch fermentation were optimized. In this study, the sea-buckthorn wine was detected after aging by the amino acid analyzer. It was found that The amino acid content of processed orange juice were relatively more.The sea buckthorn and raspberry wine browning can be controlled. Stability was improved, the taste was improved.%  以沙棘汁和树莓汁为原料,混合果汁经 D 101-I 大孔吸附树脂过滤,分别对处理过的果汁和未处理的果汁调整初始糖度12,pH4.2,接入1.2‰活性干酵母,采用流加发酵优化发酵工艺,经陈酿得到沙棘树莓冰酒。本实验采用 L-8800全自动氨基酸分析仪对两种发酵冰酒的氨基酸成分进行检测。结果表明发酵前对混合果汁用树脂处理,氨基酸含量相对多些,与此同时能有效控制沙棘树莓酒陈酿过程中的褐变,提高稳定性,改善酒的口感。

  13. High levels of aromatic amino acids in gastric juice during the early stages of gastric cancer progression.

    Directory of Open Access Journals (Sweden)

    Kai Deng

    Full Text Available BACKGROUND: Early-stage gastric cancer is mostly asymptomatic and can easily be missed easily by conventional gastroscopy. Currently, there are no useful biomarkers for the early detection of gastric cancer, and their identification of biomarkers is urgently needed. METHODS: Gastric juice was obtained from 185 subjects that were divided into three groups: non-neoplastic gastric disease (NGD, advanced gastric cancer and early gastric cancer (EGC. The levels of aromatic amino acids in the gastric juice were quantitated using high-performance liquid chromatography. RESULTS: The median values (25th to 75th percentile of tyrosine, phenylalanine and tryptophan in the gastric juice were 3.8 (1.7-7.5 µg/ml, 5.3 (2.3-9.9 µg/ml and 1.0 (0.4-2.8 µg/ml in NGD; 19.4 (5.8-72.4 µg/ml, 24.6 (11.5-73.7 µg/ml and 8.3 (2.1-28.0 µg/ml in EGC. Higher levels of tyrosine, phenylalanine and tryptophan in the gastric juice were observed in individuals of EGC groups compared those of the NGD group (NGD vs. EGC, P<0.0001. For the detection of EGC, the areas under the receiver operating characteristic curves (AUCs of each biomarker were as follows: tyrosine, 0.790 [95% confidence interval (CI, 0.703-0.877]; phenylalanine, 0.831 (95% CI, 0.750-0.911; and tryptophan, 0.819 (95% CI, 0.739-0.900. The sensitivity and specificity of phenylalanine were 75.5% and 81.4%, respectively, for detection of EGC. A multiple logistic regression analysis showed that high levels of aromatic amino acids in the gastric juice were associated with gastric cancer (adjusted β coefficients ranged from 1.801 to 4.414, P<0.001. CONCLUSION: Increased levels of tyrosine, phenylalanine and tryptophan in the gastric juice samples were detected in the early phase of gastric carcinogenesis. Thus, tyrosine, phenylalanine and tryptophan in gastric juice could be used as biomarkers for the early detection of gastric cancer. A gastric juice analysis is an efficient, economical and convenient method for

  14. Dehydrated Basella alba Fruit Juice as a Novel Natural Colorant: Pigment Stability, In Vivo Food Safety Evaluation and Anti-Inflammatory Mechanism Characterization.

    Science.gov (United States)

    Huang, Fu-Long; Chiou, Robin Y-Y; Chen, Wei-Cheng; Ko, Huey-Jiun; Lai, Li-Jung; Lin, Shu-Mei

    2016-09-01

    Flesh of Basella alba L. mature fruits bearing deep-violet juice provides a novel and potential source of natural colorant. To minimize the pigment purification process and warrant safety acceptability, B. alba colorant powder (BACP) was prepared using mature fruits through a practical batch preparation and subjected to fundamental pigment characterization, food safety assessment and bio-function evaluation. Yield of the dehydrated B. alba colorant powder (BACP) was 37 g/kg fresh fruits. Reconstituted aqueous solution of the BACP exhibited an identical visible spectrum (400-700 nm) as that of fresh juice. Color of the solution (absorbance at 540 nm) was stable in a broad pH ranged from 3 to 8 and enhanced by co-presence of calcium and magnesium ions, while was rapidly bleached by ferrous and ferric ions. For in vivo food safety evaluation, ICR mice were daily gavage administered with BACP up to 1000 mg/kg body weight for 28 days. Organ weight determination, serum biochemical analysis and histopathological examination of hearts, livers, lungs and kidneys revealed no obvious health hazard. In vitro anti-inflammatory activity of BACP was characterized in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. BACP exerted potent anti-inflammatory activity by down-regulation of inflammatory mediators including nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-1β, IL-6 and IL-12 and the blockage of IκB kinase (IKK)/IκB/nuclear factor-κ B (NFκB) activation cascade. These results supported that BACP may serve as a beneficial alternative of natural food colorant.

  15. Variable Efficacy of the Proteinaceous Antifungal YvgO in Select Fruit Juices and Teas as a Complement with UV Methods of Food Protection.

    Science.gov (United States)

    Manns, David C; Churey, John J; Worobo, Randy W

    2015-10-01

    Heat-resistant fungal spores present a processing challenge for beverages and fruit juices, as thermal and UV strategies are often inadequate in reducing heat-resistant fungal burdens to acceptable levels. While effective against pathogenic or invasive bacteria, germicidal UV light treatments also fail to achieve an appreciable reduction of heat-resistant fungal spores. As an alternative, the efficacy of the antifungal protein YvgO was examined across a selection of fruit juices and teas, as well as solid model matrices. Compared with its efficacy in analogous liquid matrices, the apparent efficacy of YvgO was diminished on acidified solid matrices due to a reduction in YvgO diffusion. Using an XTT [2,3-bis(2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5-carboxanilide] tetrazolium dye cytotoxicity assay, the effective concentrations to reduce growth by 50% were elucidated in samples challenged with Byssochlamys fulva H25. The MICs were determined and ranged from 2 ppm in apple juice and acidified teas to approximately 3 to 12 ppm for lemonade and orange, white cranberry, blueberry, prune, cherry, and grape juices. Apple cider and nonacidified teas showed reduced efficacy, with MICs exceeding 100 ppm. Tannin-rich products readily removed YvgO from the product, impairing its efficacy. Adding bovine serum albumin as a competitive inhibitor effectively reversed the YvgO-tannin association and restored efficacy in black but not green tea matrices. When challenged with a 5-log CFU inoculum of B. fulva, the shelf lives of the products were extended for various times up to 28 days in a concentrationdependent manner. However, initial efficacy was not predictive of shelf life extension, as some products exhibited improved protection at just two- and fourfold concentrations above the MIC, while others only exhibited long-term stability when concentrations exceeded 20 times the MIC. As such, YvgO may be an attractive alternative to currently available protection strategies

  16. Amperometric microsensor for direct probing of ascorbic acid in human gastric juice.

    Science.gov (United States)

    Hutton, Emily A; Pauliukaitė, Rasa; Hocevar, Samo B; Ogorevc, Božidar; Smyth, Malcolm R

    2010-09-30

    This article reports on a novel microsensor for amperometric measurement of ascorbic acid (AA) under acidic conditions (pH 2) based on a carbon fiber microelectrode (CFME) modified with nickel oxide and ruthenium hexacyanoferrate (NiO-RuHCF). This sensing layer was deposited electrochemically in a two-step procedure involving an initial galvanostatic NiO deposition followed by a potentiodynamic RuHCF deposition from solutions containing the precursor salts. Several important parameters were examined to characterize and optimize the NiO-RuHCF sensing layer with respect to its current response to AA by using cyclic voltammetry, and scanning electron microscopy-energy dispersive X-ray spectroscopy methods. With the NiO-RuHCF coated CFME, the AA oxidation potential under acidic conditions was shifted to a less positive value for about 0.2 V (E(p) of ca. 0.23 V vs. Ag/AgCl) as compared to a bare CFME, which greatly improves the electrochemical selectivity. Using the hydrodynamic amperometry mode, the current vs. AA concentration in 0.01 M HCl, at a selected operating potential of 0.30 V, was found to be linear over a wide range of 10-1610 μM (n=22, r=0.999) with a calculated limit of detection of 1.0 μM. The measurement repeatability was satisfactory with a relative standard deviation (r.s.d.) ranging from 4% to 5% (n=6), depending on the AA concentration, and with a sensor-to-sensor reproducibility (r.s.d.) of 6.9% at 100 μM AA. The long-term reproducibility, using the same microsensor for 112 consecutive measurements of 20 μM AA over 11 h of periodic probing sets over 4 days, was 16.1% r.s.d., thus showing very good stability at low AA levels and suitability for use over a prolonged period of time. Moreover, using the proposed microsensor, additionally coated with a protective cellulose acetate membrane, the calibration plot obtained in the extremely complex matrix of real undiluted gastric juice was linear from 10 to 520 μM (n=14, r=0.998). These results

  17. Table wine from tropical fruits utilizing natural yeast isolates.

    Science.gov (United States)

    Baidya, Dipak; Chakraborty, Ivi; Saha, Jayanta

    2016-03-01

    An attempt was made to utilize few widely available tropical fruits to develop wine with the objective of comparing the fermentation efficiency (along with progress in fermentation) of two efficient yeast isolates with commercially available strain. Fruit wine from juices of fully ripe mango, jackfruit and pineapple alone and in blended combinations of all three fruit juice (2: 1: 2) was prepared using two different yeasts (Y4 and Y7) isolated from natural plain date palm juice and one standard Saccharomyces cerevisiae (MTCC-170) collected from IMTECH, Chandigar. Juices were extracted by using pectinase enzyme at 0.15-0.20 % of pulp. Changes in °Brix, titratable acid content, pH, total viable yeast count were recorded and rate of fermentation, sugar use efficiency were determined at every 24-hour interval up to the completion (6 days after inoculation) of fermentation. Considering all the quality parameter as well as fermentation efficiency, yeast isolate Y7 was found superior followed by Y4 as fermenting agent and pineapple juice as sole substrate found to be the most suitable medium for production of wine followed by fruit juice blending. In interpreting the efficacy of fruit and yeast in combination, pineapple juice inoculated with Y7 found to be the best in reducing the degree Brix to its lowest from initial 24 degree.

  18. Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage

    Directory of Open Access Journals (Sweden)

    Nelly del Socorro Cruz-Cansino

    2016-06-01

    Full Text Available Abstract The aim of this study was to investigate the effectiveness of ultrasound as a conservation method for the inactivation of Escherichia coli inoculated into cactus pear juices (green and purple. Total soluble solids, pH, titratable acidity, and the kinetics of E. coli in cactus pear juices treated by ultrasound (60%, 70%, 80% and 90% amplitude levels for 1, 3 and 5 min were evaluated over 5 days. Total inactivation was observed in both fruit juices after 5 min of ultrasound treatment at most amplitude levels (with the exception of 60% and 80%. After one and two days of storage, the recovery of bacteria counts was observed in all cactus pear juices. Ultrasound treatment at 90% amplitude for 5 min resulted in non-detectable levels of E. coli in cactus pear juice for 2 days. The parameters of pH, titratable acidity and soluble solids were unaffected.

  19. Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage.

    Science.gov (United States)

    Cruz-Cansino, Nelly Del Socorro; Reyes-Hernández, Isidro; Delgado-Olivares, Luis; Jaramillo-Bustos, Diana Pamela; Ariza-Ortega, José Alberto; Ramírez-Moreno, Esther

    2016-01-01

    The aim of this study was to investigate the effectiveness of ultrasound as a conservation method for the inactivation of Escherichia coli inoculated into cactus pear juices (green and purple). Total soluble solids, pH, titratable acidity, and the kinetics of E. coli in cactus pear juices treated by ultrasound (60%, 70%, 80% and 90% amplitude levels for 1, 3 and 5min) were evaluated over 5 days. Total inactivation was observed in both fruit juices after 5min of ultrasound treatment at most amplitude levels (with the exception of 60% and 80%). After one and two days of storage, the recovery of bacteria counts was observed in all cactus pear juices. Ultrasound treatment at 90% amplitude for 5min resulted in non-detectable levels of E. coli in cactus pear juice for 2 days. The parameters of pH, titratable acidity and soluble solids were unaffected.

  20. Evaluation of mineral elements and ascorbic acid contents in fruits of some wild plants.

    Science.gov (United States)

    Eromosele, I C; Eromosele, C O; Kuzhkuzha, D M

    1991-04-01

    The fruits of some wild plants were examined for their contents of mineral elements and ascorbic acid. High levels of ascorbic acid were found in fruits of Sclerocarya birrea (403.3 mg/100 g) and Adansonia digitata (337 mg/100 g). In nine of the fruits examined, the mineral contents (Ca, P) were comparable with average values found in common fruits. The iron contents were however 2-5 times higher than the values for common fruits.

  1. Furfural production from fruit shells by acid-catalyzed hydrolysis

    Energy Technology Data Exchange (ETDEWEB)

    Demirbas, A. [Selcuk Univ., Konya (Turkey). Dept. of Chemical Engineering

    2006-01-21

    Pentosans are hydrolyzed to pentoses by dilute mineral acid hydrolysis. The main source of pentosans is hemicelluloses. Furfural can be produced by the acid hydrolysis of pentosan from fruit shells such as hazelnut, sunflower, walnut, and almond of agricultural wastes. Further dehydration reactions of the pentoses yield furfural. The hydrolysis of each shell sample was carried out in dilute sulfuric acid (0.05 to 0.200 mol/l), at high temperature (450-525 K), and short reaction times (from 30 to 600 s). (author)

  2. Brix degree and sorbitol/xylitol level of authentic pomegranate (Punica granatum) juice.

    Science.gov (United States)

    Türkmen, Ilkay; Ekşi, Aziz

    2011-08-01

    With regard to 45 pomegranate fruits from different regions and several domestic varieties, fruit weight was found to be 137.1-738.2g, peel share 34.4-73.1%, aril share 26.9-65.6% and fruit juice yield 19.2-48.0%. Brix degree of pomegranate juice samples obtained from the aforementioned fruits changed from 12.2 to 17.8 and was lower than 14.0 in approximately 18% of the samples. Titratable acidity of pomegranate juice samples varied between 2.4 and 30g/L and the formol number varied between 4.0 and 20.0. The sorbitol/xylitol content ranged between 16 and 423mg/L, mostly lying between 51 and 200mg/L with a frequency of 64%. The share of samples containing sorbitol/xylitol higher than 250g/L is 7%.

  3. Research Progress on the Effect of Non-Thermal Processing Technologies on Anthocyanin Content in Fruit Juice%非热加工技术对果汁中花色苷影响的研究进展

    Institute of Scientific and Technical Information of China (English)

    卢沿钢; 孙金辉; 张莹; 董全

    2012-01-01

    花色苷是存在于新鲜果汁中的一种重要营养素,对果汁的品质与人体的健康都有着重要作用。非热加工技术因其可大量保留果汁中营养物质的独特性,而受到广泛关注。本文综述高静水压、高压脉冲电场、超声波和辐照4种非热加工技术对果汁中花色苷稳定性的影响;并探讨非热加工处理时花色苷的降解机制及其影响因素,以期为果汁中花色苷稳定性的控制提供有利的支持。%Anthocyanins are an important class of nutrients present in fruit juice which has a vital impact on the quality of fruit juice and human health.Non-thermal processing is uniquely characterized by retaining nutrients in fruit juice and therefore has received extensive attention.This paper reviews the effects of four non-thermal processing including high hydrostatic pressure,pulsed electric field,ultrasonic treatment and irradiation on the stability of anthocyanins in fruit juice.In addition,the mechanism underlying the degradation of anthocyanins during non-thermal processing and its influencing factors are explored for the purpose of providing useful supports for stability control of anthocyanins in fruit juice.

  4. Association Mapping of Main Tomato Fruit Sugars and Organic Acids

    Science.gov (United States)

    Zhao, Jiantao; Xu, Yao; Ding, Qin; Huang, Xinli; Zhang, Yating; Zou, Zhirong; Li, Mingjun; Cui, Lu; Zhang, Jing

    2016-01-01

    Association mapping has been widely used to map the significant associated loci responsible for natural variation in complex traits and are valuable for crop improvement. Sugars and organic acids are the most important metabolites in tomato fruits. We used a collection of 174 tomato accessions composed of Solanum lycopersicum (123 accessions) and S. lycopersicum var cerasiforme (51 accessions) to detect significantly associated loci controlling the variation of main sugars and organic acids. The accessions were genotyped with 182 SSRs spreading over the tomato genome. Association mapping was conducted on the main sugars and organic acids detected by gas chromatography-mass spectrometer (GC-MS) over 2 years using the mixed linear model (MLM). We detected a total of 58 significantly associated loci (P organic acids, including fructose, glucose, sucrose, citric acid, malic acid. These results not only co-localized with several reported QTLs, including fru9.1/PV, suc9.1/PV, ca2.1/HS, ca3.1/PV, ca4.1/PV, and ca8.1/PV, but also provided a list of candidate significantly associated loci to be functionally validated. These significantly associated loci could be used for deciphering the genetic architecture of tomato fruit sugars and organic acids and for tomato quality breeding. PMID:27617019

  5. 10种常见水果果汁体外抗EV71病毒研究%A study on anti-EV71 virus in vitro of 10 kinds of common fruit juice

    Institute of Scientific and Technical Information of China (English)

    张炳丽; 康真; 梁爽; 李然; 宋晓琳; 范荣军

    2015-01-01

    目的:观察10种常见水果果汁对手足口 EV71病毒所引起细胞病变(CPE)的抑制作用。方法采用MTT 比色法,测定10种常见水果果汁对 Hep Ⅱ细胞的细胞毒性,并在对细胞的最大无毒浓度(MNCC)范围内,采用体外细胞培养法研究10种常见水果果汁对手足口 EV71病毒病毒的抑制作用。在此基础上计算出苹果汁和葡萄汁对 EV71病毒的半数抑制浓度的 IC50值。结果在10种常见水果果汁中筛选出苹果汁和葡萄汁两种具有抗手足口 EV71病毒作用的果汁,其 IC50值分别为果汁原液的1.652倍稀释液和9.965倍稀释液。结论苹果汁和葡萄汁具有进一步筛选抗 EV71病毒有效成分的研究价值。%Objective To observe the inhibitory effect of 10 kinds of common fruit juice on cytopathic effect (CPE) caused by hand, foot and mouth EV71 virus. Methods The cytotoxicity of 10 kinds of common juice to Hep Ⅱ was determined by MTT assay. The inhibitory effect of 10 kinds of common juice on hand, foot and mouth EV71 virus was studied by cell culture in vitro within the maximum non-toxic concentration of cells (MNCC). Then inhibitory concentration 50 (IC50) values of apple juice and grape juice for EV71 virus were calculated. Results Apple juice and grape juice with the function of anti-hand,foot and mouth EV71 virus were selected from 10 kinds of common juice. The IC50 values were respectively 1.652 times dilution and 9.965 times dilution of the original fruit juice. Conclusion Apple juice and grape juice have a research value of further selecting effective components of anti-EV71 virus.

  6. Effect of storage in juice with or without pulp and/or calcium lactate on the subsequent survival of Escherichia coli O157:H7 in simulated gastric fluid.

    Science.gov (United States)

    Yuk, Hyun-Gyun; Jo, Seong-Chun; Seo, Hye-Kyung; Park, Sun-Min; Lee, Seung-Cheol

    2008-04-30

    A study was conducted to evaluate the effect of storing Escherichia coli O157:H7 in fruit or vegetable juices with or without pulp and/or calcium lactate, on the bacterial resistance to a simulated gastric fluid (SGF, pH 1.5). Apple, carrot, orange, and tomato juices containing pulp or freed from pulp by filtration were used in this study. Calcium lactate at about 1.4 g/l was added to juices to obtain calcium supplemented juices. Juices with or without pulp and/or calcium lactate were inoculated with E. coli O157:H7 and then were stored at 7 degrees C for 0, 1, 2, or 4 days. The acid resistance of cells stored in juices with or without pulp and/or calcium lactate was determined by incubating in SGF for 90 or 240 min at 37 degrees C. Cells stored in apple juice for 4 days, carrot juice for 2 days, and orange juice for 4 days with pulp only had greater acid resistance, while all cells stored in tomato juice with pulp had greater acid resistance than cells stored in juice without pulp. The D-values of cells stored in supplemented apple and orange juices with calcium lactate declined 1.7-3.5 fold, whereas D-values of cells stored in supplemented tomato juice decreased by about 1.4-fold when compared to cells stored in juice without calcium lactate after exposure in SGF. These results indicate that storing E. coli O157:H7 in juices with pulp had little or no effect on the acid resistance of cells during subsequent exposure in SGF. Calcium lactate supplemented into juices could dramatically decrease the ability of E. coli O157:H7 to survive in SGF, possibly reducing the risk of foodborne illness by juice products.

  7. Influência dos sucos de frutas sobre a biodisponibilidade e meia-vida dos medicamentos Influence of fruit juices on bioavailability and half-life of drugs

    Directory of Open Access Journals (Sweden)

    Carolina Mariante de Abreu

    2010-01-01

    Full Text Available Introdução: A administração de medicamentos juntamente com sucos de frutas pode determinar variações na farmacocinética e farmacodinâmica, comprometendo a biodisponibilidade e meia-vida dos compostos envolvidos. Objetivo: Verificar e classificar informações sobre ocorrências de interações que resultam da co-administração de medicamentos e sucos de frutas. Materiais e Métodos: Foi realizada uma revisão na literatura a cerca do tema proposto. Os dados sobre interações foram obtidos de pesquisa em diferentes bancos de dados e livros relacionados, realizada no período de 2008/2009. O método utilizado no estudo incluiu a análise de informações obtidas a partir de bases de dados como PUBMED, SCIELO, BDENF, BBO e natural medicine comprehensive database, sendo que os descritores utilizados consistiram em: interações, interactions, sucos de frutas, fruit juice, CYP 450, P-glicoproteínas e OATP (organic anion transporter polypeptide. Resultados: Ficou evidente a existência de um número significativo de interações, identificadas a partir de estudos experimentais, casos-controle e relatos de caso. Referências sobre agravamento de um efeito ou ineficácia terapêutica, decorrentes da associação de fármacos com sucos de frutas, foram citadas por diversos autores. Conclusão: O estudo evidenciou que interações entre sucos de laranja e toranja consistem nas ocorrências mais comumente citadas, muitas vezes responsáveis por variações sobre a biodisponibilidade e meia-vida de fármacos o que, em última instância, determina variações na resposta terapêutica.Administering medications together with fruit juices may lead to variations in pharmacokinetics and pharmacodynamics, with repercussions on the bioavailability and half –life of the compounds. Pharmacokinetic mechanisms are usually related to intestinal and hepatic enzymes of cytochrome P-450 (CYP 450 interference, as well as in transporter enzymes of the mucosa (P

  8. 餐饮企业自制鲜榨果汁卫生质量的调查与分析%Investigation and analysis on sanitary quality of fresh fruit juice manufactured by catering business

    Institute of Scientific and Technical Information of China (English)

    徐燕英; 刘华清; 顾勤明

    2014-01-01

    Objective To understand the microbial pollution situation of fresh fruit juice manufactured by catering business in Gusu district of Suzhou. Methods Totally 117 item fresh fruit juice and operative appliance were sampled by sterile operation in catering business from 2013 to 2014, the microbial pollution index included aerobic bacterial count, fecal coliform count and pathogenic bacteria. Results Pathogenic bacteria including Staphylococcus aureus and mycete were found from fresh fruit juice. Qualified rate of fresh fruit juice for aerobic bacterial count, fecal coliform count and pathogenic bacteria were 93.0%, 68.4% and 84.2%, respectively. Sanitation qualified rate of fresh fruit juice was higher in 2014 than 2013, the rates were 73.3% and 48.2% respectively. Sanitation qualified rate of sanitary cup was 100%. Qualified rate of juice extractor for aerobic bacterial count, pathogenic bacteria and fecal coliform counts were 100%, 100% and 86.7%, respectively. Conclusion Fresh fruit juice can be easily polluted by microbial, so more supervision and administration should be taken to catering business.%目的:通过苏州市姑苏区餐饮企业现售鲜榨果汁微生物污染情况的调查,了解市售鲜榨果汁食品安全状况。方法2013至2014年抽取区内餐饮企业现售的鲜榨果汁及加工用具共117件(份),检测菌落总数、大肠菌群、致病菌。结果鲜榨果汁中检出致病菌(金黄色葡萄球菌和霉菌),菌落总数、大肠菌群和致病菌合格率分别为93.0%、68.4%、84.2%。2014年鲜榨果汁卫生指标合格率高于2013年,两年分别为73.3%、48.2%。一次性杯子卫生指标合格率均为100%。榨汁机菌落总数、致病菌合格率均为100%,大肠菌群合格率为86.7%。结论市售鲜榨果汁容易受微生物污染,需加强对市售鲜榨果汁制售单位监督和管理。

  9. 西番莲果汁饮料的研制及其稳定性研究%Study on the Technology and Stability of Passion Fruit Juice Beverage

    Institute of Scientific and Technical Information of China (English)

    张佳艳; 林欢; 秦战军

    2016-01-01

    Passion Fruit is a good material for producing beverage. The optimum flavor recipe of passion fruit beverage, quantity of stabilizers and condition of homogenization and sterilization were studied, by using pas-sion fruit and white granulated sugar and citric acid. The research result showed that the optimum flavor recipe of the passion fruit beverage was passion juice to liquid ratio of 1 ∶ 4(g/mL), 17%white granulated sugar , 0.5%citric acid. The quantity of mix stabilizers was:CMC-Na 0.10%, xanthan gum 0.25%, agar 0.10%.The passion fruit beverage was homogenized for twice under the pressure of 30 MPa at 50℃.The best condition of sterilization was 121℃,10 s. The beverage had rich fruity flavor and sweet and sour taste, showed a proper sta-bilization, each physics and chemistry target had reached national standard under optimum processing condi-tions.%西番莲是饮料加工的良好原料,以西番莲为原料,添加白砂糖、柠檬酸等辅料,研究了西番莲饮料生产中的风味配方、稳定剂配方、均质及杀菌条件。结果表明,西番莲饮料风味配方为:西番莲料液比为1∶4(g/mL),白砂糖17%,柠檬酸0.5%;复合稳定剂及使用剂量为:CMC-Na 0.10%、黄原胶0.25%、琼脂0.10%;均质条件为:30 MPa,50℃,均质2次;杀菌条件为:121℃,10 s。该条件下得到的产品果香浓郁、酸甜适口、稳定性好,各项理化指标均达到国标要求。

  10. CONVERSION OF PINEAPPLE JUICE WASTE INTO LACTIC ACID IN BATCH AND FED – BATCH FERMENTATION SYSTEMS

    Directory of Open Access Journals (Sweden)

    Abdullah Mochamad Busairi

    2012-01-01

    Full Text Available Pineapple juice waste contains valuable components, which are mainly sucrose, glucose, and fructose. Recently, lactic acid has been considered to be an important raw material for the production of biodegradable lactide polymer. The fermentation experiments were carried out in a 3 litres fermentor (Biostat B Model under anaerobic condition with stirring speed of 50 rpm, temperature at 40oC, and pH of 6.00. Effect of feed concentration on lactic acid production, bacterial growth, substrate utilisation and productivity was studied. The results obtained from fed- batch culture fermentation showed that the maximum lactic acid productivity was 0.44 g/L.h for feed concentration of 90 g/L at 48 hours. Whereas the lactic acid productivity obtained from fed-batch culture was twice and half fold higher than that of batch culture productivity.  Buangan jus nanas mengandung komponen yang berharga terutama sukrosa, glukosa, dan fruktosa. Asam laktat adalah bahan baku yang terbaru dan penting untuk dibuat sebagai polimer laktat yang dapat terdegradasi oleh lingkungan. Percobaan dilakukan pada fermentor 3 liter (Model Biostat B di bawah kondisi anaerob dengan kecepatan pengadukan 50 rpm, temperatur 40oC, dan pH 6,00. Pengaruh konsentrasi umpan terhadap produksi asam laktat, pertumbuhan mikroba, pengggunaan substrat dan produktivitas telah dipelajari. Hasil yang didapatkan pada fermentasi dengan menggunakan sistem fed-batch menunjukkan bahwa produktivitas asam laktat maksimum adalah 0.44 g/L,jam dengan konsentrasi umpan, 90 g/L pada waktu 48 jam. Bahkan produktivitas asam laktat yang didapat pada kultur fed-batch lebih tinggi 2,5 kali dari pada proses menggunakan sistem batch

  11. Concentration of pineapple juice by reverse osmosis: physicochemical characteristics and consumer acceptance

    Directory of Open Access Journals (Sweden)

    Daniel Simões Couto

    2011-12-01

    Full Text Available Reverse osmosis has been used for the concentration of fruit juices with promising considering the quality of the obtained products. The objective of this study was to concentrate single strength pineapple juice by reverse osmosis. The concentration was carried out with polyamide composite membranes in a 0.65 m² plate and frame module at 60 bar transmembrane pressure at 20 °C. The permeate flux was 17 L.hm-2. The total soluble solid content of the juice increased from 11 to 31 °Brix corresponding to a Volumetric Concentration Factor (VCF of 2.9. The concentration of soluble solids, total solids, and total acidity increased proportionally to FCV. The concentrated juice and three commercial concentrated pineapple juices were evaluated regarding preference and purchase intention by 79 pineapple juice consumers. The concentrated juice by reverse osmosis was the preferred among consumers. It can be concluded that this process may be considered an alternative to the pre-concentration of fruit juices.

  12. ANALYSIS ON WATER SAVING AND POLLUTANT REDUCING IN PRODUCTION OF CONCENTRATED FRUIT JUICE%浓缩果汁生产中的节水减污分析

    Institute of Scientific and Technical Information of China (English)

    刘萍萍; 赵顺利; 谭良玺; 高原; 向文力

    2011-01-01

    Water,acts as a basic source,was heavily dissipated in the process of concentrated fruit juice production,and then,poured as wastewater with high COD loadings.The wastewater from a fruit juice features large fluctuation in its quality and quantity,using traditional aerobic treatment technology is hardly fit for the great change.The water use of several local typical enterprises was investigated and online monitoring,was carried out,it was proposed some suggestins on water-saving and pollution-reducing from the control of water quantity,wastewater emissions,wastewater treatment technology.If these water saving and abatement proposals were put into practice,the water consumption of this company would be lowered by 31.68%,the total COD into the sewage station would be reduced by about 20%.%浓缩果汁生产过程中消耗大量新鲜水,排放废水COD含量高,水质、水量波动大,传统的好氧处理方法难以取得理想效果。通过对几个典型浓缩果汁企业用水的调查和在线监测,从水量控制、废水减排、废水处理工艺等方面提出节水减污建议,实行清洁生产措施后,该企业耗水量减少了31.68%,排入污水站COD总量减少约20%。

  13. Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves.

    Science.gov (United States)

    Fessard, Amandine; Bourdon, Emmanuel; Payet, Bertrand; Remize, Fabienne

    2016-07-01

    From 6 samples of tropically grown fruits and leaves, 10 lactic acid bacteria belonging Leuconostoc, Weissella, and Lactobacillus species were isolated and identified by 16S rRNA gene sequencing and (GTG)5 fingerprinting. Acidification kinetics determined from BHI broth cultures showed genus-related patterns. In particular, Weissella cibaria appeared to act as a potent acidifier. Tolerance of isolates to acid, oxidative, or salt stress was highly variable and strain dependent. Isolate S14 (Leuconostoc pseudomesenteroides) growth was not affected by the presence of 0.05% H2O2, while Lactobacillus spp. isolates (S17 and S29) were the most tolerant to pH 4.5. The growth of 4 isolates, S5 (Leuconostoc mesenteroides), S14 and S10 (Leuconostoc pseudomesenteroides), and S27 (W. cibaria), was not affected by 5% NaCl. Nutritional beneficial properties were examined through measurement of antioxidant activities of short-term fermented pineapple juice, such as LDL oxidation and polyphenol content, and through exopolysaccharide formation from sucrose. Two isolates, S14 and S27, increased the antioxidant capacity of pineapple juice. The robust capacity of W. cibaria and of Leuconostoc pseudomesenteroides for vegetable lactic fermentation aimed to ameliorate food nutritional and functional quality was highlighted.

  14. Potent PPARα activator derived from tomato juice, 13-oxo-9,11-octadecadienoic acid, decreases plasma and hepatic triglyceride in obese diabetic mice.

    Directory of Open Access Journals (Sweden)

    Young-il Kim

    Full Text Available Dyslipidemia is a major risk factor for development of several obesity-related diseases. The peroxisome proliferator-activated receptor α (PPARα is a ligand-activated transcription factor that regulates energy metabolism. Previously, we reported that 9-oxo-10,12-octadecadienoic acid (9-oxo-ODA is presented in fresh tomato fruits and acts as a PPARα agonist. In addition to 9-oxo-ODA, we developed that 13-oxo-9,11-octadecadienoic acid (13-oxo-ODA, which is an isomer of 9-oxo-ODA, is present only in tomato juice. In this study, we explored the possibility that 13-oxo-ODA acts as a PPARα agonist in vitro and whether its effect ameliorates dyslipidemia and hepatic steatosis in vivo. In vitro luciferase assay experiments revealed that 13-oxo-ODA significantly induced PPARα activation; moreover, the luciferase activity of 13-oxo-ODA was stronger than that of 9-oxo-ODA and conjugated linoleic acid (CLA, which is a precursor of 13-oxo-ODA and is well-known as a potent PPARα activator. In addition to in vitro experiment, treatment with 13-oxo-ODA decreased the levels of plasma and hepatic triglycerides in obese KK-Ay mice fed a high-fat diet. In conclusion, our findings indicate that 13-oxo-ODA act as a potent PPARα agonist, suggesting a possibility to improve obesity-induced dyslipidemia and hepatic steatosis.

  15. Lowering of oxidative stress improves endothelial function in healthy subjects with habitually low intake of fruit and vegetables: a randomized controlled trial of antioxidant- and polyphenol-rich blackcurrant juice.

    Science.gov (United States)

    Khan, Faisel; Ray, Sumantra; Craigie, Angela M; Kennedy, Gwen; Hill, Alexander; Barton, Karen L; Broughton, Jane; Belch, Jill J F

    2014-07-01

    Inadequate intake of the recommended five-a-day fruit and vegetable portions might contribute to increased cardiovascular disease risk. We assessed the effects of dietary intake of a blackcurrant juice drink, rich in vitamin C and polyphenols, on oxidative stress and vascular function. This was a double-blind, placebo-controlled, parallel group study of 66 healthy adults who habitually consume fruit and vegetables per day. Participants were randomly allocated to consume 250ml of placebo (flavored water) or low or high blackcurrant juice drink four times a day for 6 weeks. Flow-mediated dilation (FMD) and plasma concentrations of F2-isoprostanes and vitamin C were measured. In the high blackcurrant juice drink group FMD increased significantly (5.8±3.1 to 6.9±3.1%, P=0.022) compared with the placebo group (6.0±2.2 to 5.1±2.4%). Plasma vitamin C concentration increased significantly in the low (38.6±17.6 to 49.4±21.0µmol/L, Pjuice drink groups compared with the placebo group (38.1±21.0 to 29.0±17.6µmol/L). F2-isoprostane concentrations were significantly lower in the high blackcurrant juice drink group (225±64pg/ml) compared with the low blackcurrant juice drink (257±69pg/ml, P=0.002) and placebo group (254±59pg/ml, P=0.003). At follow-up, changes in plasma vitamin C correlated significantly with changes in FMD (r=0.308, P=0.044). Consumption of blackcurrant juice drink high in vitamin C and polyphenols can decrease oxidative stress and improve vascular health in individuals with habitually low dietary fruit and vegetable intake.

  16. The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer’s yeast autolysate

    Directory of Open Access Journals (Sweden)

    MILAN MAKSIMOVIC

    2004-09-01

    Full Text Available The conditions for lactic acid fermentation based on a mixture of beetoot juice (Beta vulgaris L. and carrot juice (Daucus carota L. and different content of brewer’s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748 has been studied. Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using a higher content of brewer’s yeast autolysate. In these mixtures, L. plantarum A112 showed better growth and lactic acid production than L. acidophilus NCDO 1748. From the data obtained through chemical analyses of the fermented products, it can be seen that the mixture of beetroot and carrot juice and brewer’s yeast autolysate is richer in minerals (Ca, P, Fe and b-carotene than fermented beetroot juice with the same content of brewer’s yeast autolysate.

  17. Potential Application of Ascorbic Acid, Citric Acid and Oxalic Acid for Browning Inhibition in Fresh-Cut Fruits and Vegetables

    Directory of Open Access Journals (Sweden)

    Weerayuth SUTTIRAK

    2010-01-01

    Full Text Available The market for fresh-cut fruits and vegetables has grown rapidly in recent decades as a result of their freshness, convenience, and human health benefits. However, fresh fruits and vegetables deteriorate very rapidly after processing, especially cut-surface browning resulting from wound-induced physiological and biochemical changes. The application of antibrowning agents is one of the most effective methods for controlling the enzymatic browning reaction in fresh-cut fruits and vegetables. This article reviews the use of nature identical antibrowning agents, which are generally recognized as safe (GRAS including ascorbic acid, citric acid and oxalic acid for preventing browning in fresh-cut fruits and vegetables. Factors affecting inhibitory efficiency of the antibrowning agents and synergistic effects of the mixtures in various fresh-cut fruits and vegetables are presented.

  18. Ideal sweetness of mixed juices from Amazon fruits Doçura ideal de sucos mistos de frutas da Amazônia

    Directory of Open Access Journals (Sweden)

    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.Sucos de frutas "prontos para beber" representam grande fatia do mercado e importante alvo do desenvolvimento de produtos. A mistura de frutas pode trazer melhorias no aspecto sensorial e nutricional destas bebidas e aproveitar a diversidade de frutos exóticos da região Amazônica. Torna-se necessário, então, selecionar misturas de frutas e sua doçura ideal segundo a aceitação dos consumidores. Consumidores da cidade de Belém (Brasil avaliaram cinco concentrações de açúcar usando escala do ideal de dois blends selecionados em teste de ordenação preferência. Para o blend cupuaçu-acerola-açaí, a concentração ótima de açúcar foi 9,5 g/100 mL; para blend graviola-camucamu-taperabé a concentração ótima foi 10,7 g/ 100 mL.

  19. Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.

    Science.gov (United States)

    Lima, Marcos Dos Santos; Silani, Igor de Souza Veras; Toaldo, Isabela Maia; Corrêa, Luiz Claudio; Biasoto, Aline Camarão Telles; Pereira, Giuliano Elias; Bordignon-Luiz, Marilde T; Ninow, Jorge Luiz

    2014-10-15

    The phenolic compounds, organic acids and the antioxidant activity were determined for grape juice samples from new Brazilian varieties grown in the Sub-middle São Francisco Valley in the Northeast Region of Brazil. The results showed that the Brazilian grape juices have high antioxidant activity, which was significantly correlated with the phenolic compounds catechin, epicatechin gallate, procyanidin B1, rutin, gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyaniding-3,5-diglucoside and delphinidin-3-glucoside. The produced juice samples showed higher concentrations of trans-resveratrol than those observed in juices made from different varieties of grapes from traditional growing regions. Organic acids concentrations were similar to those of juices produced from other classical varieties. It was demonstrated that it is possible to prepare juices from grapes of new varieties grown in the Northeast of Brazil containing a high content of bioactive compounds and typical characteristics of the tropical viticulture practised in the Sub-middle São Francisco Valley.

  20. Bacteria Strains Selection for the Lactic Acid Fermentation Loquat Juice and their Fermentation Characteristics%枇杷汁乳酸发酵优良菌株筛选及其发酵特性研究

    Institute of Scientific and Technical Information of China (English)

    林晓姿; 梁璋成; 何志刚; 李维新; 魏巍

    2011-01-01

    以枇杷汁为原料,以乳酸发酵风味为主要评判指标,采用纯种控温发酵技术,筛选枇杷果汁乳酸发酵的优良乳酸菌,并研究其发酵特性.实验结果表明,枇杷果汁乳酸发酵的最适菌株为植物乳杆菌R23,其次为干酪乳杆菌R35,且2者发酵风格各具特色.发酵温度低于30℃时,菌细胞生长有较长的稳定期.枇杷果汁发酵过程中,总酸先降后升,酸代谢增减速率与发酵温度呈正相关.植物乳杆菌R23最适发酵温度25~30℃,发酵时间2~3 d.原果酸含量对发酵风味影响不显著.%To select the excellent lactic acid bacteria for the development of the lactic acid fermentation loquat beverage and provide theoretical basis for the quality regulation of lactic acid fermentation. Loquat fruit juice was used as the material. Using the pure species and temperature-controlled fermentation technology, the excellent lactic acid bacteria for lactic acid fermentation was selected by using the flavor of lactic acid fermentation as the major judging index. Then its fermentation characteristics were studied. The results showed that, Lactobacillus plantarum R23 was screened as the most suitable bacterium for lactic acid fermentation loquat juice, and next came Lactobacillus casei R35, and the flavor were different and special. When the fermentation temperature was lower than 30 ℃,the growth of lactic acid bacteria had a long stationary stage. In the fermentation process, a trend that acids decreasing at the first stage and increasing at the later stage was present, and the acid metebolism rate had positive effect on the fermentation temperature. The most suitable temperature of Lactobacillus plantarum R23 was 25~30 ℃ and the most time was 2~3 days. Fruit acid content of loquat juice wasn't significant influence for fermentation flavor.

  1. Effect of tomato juice consumption on the plasmatic lipid profile, hepatic HMGCR activity, and fecal short chain fatty acid content of rats.

    Science.gov (United States)

    Periago, María Jesús; Martín-Pozuelo, Gala; González-Barrio, Rocío; Santaella, Marina; Gómez, Victoria; Vázquez, Nuria; Navarro-González, Inmaculada; García-Alonso, Javier

    2016-10-12

    The aims of the present study were to ascertain, indirectly, the prebiotic role of tomato juice, by analyzing its effect on the content of short chain fatty acids (SCFA) in feces of rats, and to determine the plausible mechanisms related to the hypocholesterolemic effects of tomato juice and lycopene, evaluating the activity of hepatic HMGCR and the formation of propionic acid. Two commercially available tomato juices with differing contents of lycopene (low and high lycopene contents: Llyc and Hlyc tomato juices) were used. Sprague-Dawley male rats were randomly divided into three experimental groups (n = 8): control group, normal diet and water; group 1, normal diet and Llyc tomato juice; and group 2, normal diet and Hlyc tomato juice, which were fed ad libitum for three weeks. Feces were collected at the beginning and the end of the study to determine SCFA, and blood and liver were obtained (after sacrificing the animals) to analyze the lipid plasmatic parameters and the HMGCR activity and total cholesterol, respectively. No significant differences were observed in the plasmatic parameters, except that HDL-cholesterol increased significantly after consumption of both tomato juices. Lycopene was accumulated in the liver in proportion to the amount ingested, and was observed to have an inhibitory effect on the HMGCR enzyme, according to the amount of lycopene in the liver. In relation to the SCFA in feces, no differences were observed in acetate and propionate after the consumption of tomato juice, but a significant increase in butyrate was observed in group 2 after the intake of Hlyc tomato juice. The content of this carboxylic acid together with excreted lycopene in feces could have a beneficial effect on colonic cells.

  2. Elaboration and evaluation of maqui juice (Aristotelia chilensis (Mol. Stuntz by steam drag

    Directory of Open Access Journals (Sweden)

    Ximena Araneda

    2014-09-01

    Full Text Available The aim of this study was develop and evaluate maqui juice (Aristotelia chilensis (Mol. Stuntz, to be potentially considered as a functional beverage of natural origin, without chemical additives and minimally processed, using the technique of steam drag of type artisanal. Fruit harvested manually was used in the Region of The Araucanía (Chile. Two juice concentrates with sugar and without sugar were produced. Analyzes such as were conducted: content of soluble solids, pH, acidity, moisture content, dry matter (DM, total ash, total sugars (AT, crude protein (PC, total polyphenols (PFT and total carbohydrates (CHT, the polyphenol content highlighting for unsweetened juice with 993.2 mg 100 mL-1 EAG and juice with sugar 829.208 mg 100 mL-1 EAG. Therefore, the technique allows to extract juice with minimal processing machin, presenting this high concentration of polyphenols.

  3. 21 CFR 146.153 - Concentrated orange juice for manufacturing.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Concentrated orange juice for manufacturing. 146... Canned Fruit Juices and Beverages § 146.153 Concentrated orange juice for manufacturing. (a) Concentrated orange juice for manufacturing is the food that complies with the requirements of composition and...

  4. Influência dos estádios de maturação na qualidade do suco do maracujá-amarelo Influence of the ripening stages on quality of the yellow passion fruit juice

    Directory of Open Access Journals (Sweden)

    Thais Vianna Silva

    2005-12-01

    Full Text Available Neste trabalho, foi avaliada a influência dos estádios de maturação sobre as características químicas do suco de maracujá-amarelo (Passiflora edulis f. flavicarpa Degener, durante o período que antecedeu a mudança de cor da casca até o período de abscisão dos frutos, quando apresentavam coloração da casca totalmente amarelada. Durante o amadurecimento dos frutos, foi observado aumento progressivo dos parâmetros de Hunter L e b, sendo que a região inferior do fruto apresentou aumento de luminosidade e do amarelecimento mais rapidamente do que a superior. O conteúdo de Sólidos Solúveis Totais (SST aumentou progressivamente, desde a condição de frutos imaturos, com 52 Dias Após Antese (DAA, até os 76 DAA, quando apresentaram cerca de 65% de cor amarela, permanecendo constante após este período. As medidas de acidez titulável e de pH indicaram pequeno acúmulo de ácidos orgânicos até os 60 DAA e, posteriormente, durante o amadurecimento dos frutos de maracujazeiro, ocorreu um consumo parcial desses ácidos, confirmados pela redução da acidez titulável e aumento de pH. Observou-se também, neste período, que a relação SST/AT aumentou progressivamente.This work evaluated the influence of the ripening stages on the chemical characteristics of the yellow passion fruit juice (Passiflora edulis f. flavicarpa Degener., during the period that precedes the peel color change until the period of fruits abscission, when they show the peel totally yellowish. During the ripening of the fruits was observed a progressive increase in the Hunter L and b parameter, in a way that the lower area of the fruit presented higher brightness and yellowing indexes than the upper area. The content of SST showed a progressive increase from an immature condition of the fruits (52 DAA until a ripening stage with 65% of yellowish peel, in 76 DAA, staying constant after this period. The measures of total acidity and pH indicated a small

  5. Hydrophilic carboxylic acids and iridoid glycosides in the juice of American and European cranberries (Vaccinium macrocarpon and V. oxycoccos), lingonberries (V. vitis-idaea), and blueberries (V. myrtillus)

    DEFF Research Database (Denmark)

    Jensen, Heidi Dorthe; Krogfelt, Karen A; Cornett, Claus;

    2002-01-01

    iridoid glucosides were shown to be monotropein and 6,7-dihydromonotropein by MS and NMR spectroscopy. A fast reversed-phase HPLC method for quantification of the hydrophilic carboxylic acids was developed and used for analyses of cranberry, lingonberry, and blueberry juices. The level of hydrophilic...... carboxylic acids in cranberries was 2.67-3.57% (w/v), in lingonberries 2.27-3.05%, and in blueberries 0.35-0.75%. In lingonberries both iridoid glucosides were present, whereas only monotropein was present in blueberries.......Analysis of the hydrophilic fraction of cranberry juice by reversed-phase HPLC using an Aqua LUNA column with diode array or MS detection revealed the presence of quinic acid, malic acid, shikimic acid, and citric acid. For the first time, two iridoid glucosides were found in the juice. The two...

  6. Improved consistency in DNPH-mediated pyruvic acid analysis of onion juice by modifying the sample processing order.

    Science.gov (United States)

    Yoo, Kil Sun; Lee, Eun Jin; Patil, Bhimanagouda S

    2011-01-01

    Onion pungency is commonly measured on absorbency of the wine pink color that results from adding NaOH to the heated mixture of dinitrophenylhydrazine (DNPH) and onion juice. However, significant variation exists among several modifications of the original Schwimmer and Weston (SW) method. We observed differences in pyruvic acid concentrations of 20%-30% between our automated method and a batch method with manual absorbency readings. To determine the source of the differences, we examined the heating time and waiting time of the sample-DNPH mixtures and found no differences. The differences were caused by differential color degradation between the pyruvic acid standards and onion juice samples. These differences could be minimized by reading the absorbency within 1 min of NaOH addition. Using this information, we devised the one-by-one method to control the reading time at 30 s. We compared 5 different analysis methods of 40 onion samples representing 4 onion colors. The automated, high-performance liquid chromatography, and SW methods had similar results, with only about a 5% difference. However, the batch method resulted in differences of approximately 24% as compared to the automated method. The one-by-one method produced very comparable results, within 5%, to the automated method. By modifying the procedure to ensure a uniform and fast reading time, we increased the consistency between the pungency analysis methods. Therefore, fast and uniform absorbency reading time is essential for an accurate measurement of pungency in undiluted onion juice.

  7. Detailed analyses of fresh and dried maqui (Aristotelia chilensis (Mol.) Stuntz) berries and juice.

    Science.gov (United States)

    Brauch, J E; Buchweitz, M; Schweiggert, R M; Carle, R

    2016-01-01

    In this study, a detailed chemical characterization of nutritionally-relevant, quality-determining constituents in dried and fresh fruits as well as juices of maqui (Aristotelia chilensis (Mol.) Stuntz) is provided. A total of 8 glycosylated anthocyanins was characterized in maqui fruits, being composed of differently substituted cyanidin and delphinidin derivatives. During processing into juice, a substantial loss in total anthocyanin contents (TAC) was observed. TAC values were also reduced after drying of maqui berries. Likewise, the browning index (BI) of fresh fruits increased during processing. Being composed of flavonol glycosides and ellagic acids, 17 non-anthocyanin phenolics were characterized in all maqui samples. Besides characterizing phenolic compounds, antioxidant activities, total phenolics, major sugars, non-volatile organic acids, minerals and trace elements were quantitated. Moreover, total lipid contents and the fruits' mainly unsaturated fatty acid profiles are reported. The presented results indicate the high potential of maqui as so far under-utilized but extremely pigment-rich "superfruit".

  8. Morinda citrifolia (Noni) Fruit Juice Reduces Inflammatory Cytokines Expression and Contributes to the Maintenance of Intestinal Mucosal Integrity in DSS Experimental Colitis

    Science.gov (United States)

    Coutinho de Sousa, Beatriz; da Costa, Thiago Alvares; Lazo-Chica, Javier Emilio; Degasperi, Thatiane do Prado; Rodrigues Junior, Virmondes; Uber Bucek, Elizabeth

    2017-01-01

    Morinda citrifolia L. (noni) has been shown to treat different disorders. However, data concerning its role in the treatment of intestinal inflammation still require clarification. In the current study, we investigated the effects of noni fruit juice (NFJ) in the treatment of C57BL/6 mice, which were continuously exposed to dextran sulfate sodium (DSS) for 9 consecutive days. NFJ consumption had no impact on the reduction of the clinical signs of the disease or on weight loss. Nonetheless, when a dilution of 1 : 10 was used, the intestinal architecture of the mice was preserved, accompanied by a reduction in the inflammatory infiltrate. Regardless of the concentration of NFJ, a decrease in both the activity of myeloperoxidase and the key inflammatory cytokines, TNF-α and IFN-γ, was also observed in the intestine. Furthermore, when NFJ was diluted 1 : 10 and 1 : 100, a reduction in the production of nitric oxide and IL-17 was detected in gut homogenates. Overall, the treatment with NFJ was effective in different aspects associated with disease progression and worsening. These results may point to noni fruit as an important source of anti-inflammatory molecules with a great potential to inhibit the progression of inflammatory diseases, such as inflammatory bowel disease. PMID:28194046

  9. Morinda citrifolia (Noni Fruit Juice Reduces Inflammatory Cytokines Expression and Contributes to the Maintenance of Intestinal Mucosal Integrity in DSS Experimental Colitis

    Directory of Open Access Journals (Sweden)

    Beatriz Coutinho de Sousa

    2017-01-01

    Full Text Available Morinda citrifolia L. (noni has been shown to treat different disorders. However, data concerning its role in the treatment of intestinal inflammation still require clarification. In the current study, we investigated the effects of noni fruit juice (NFJ in the treatment of C57BL/6 mice, which were continuously exposed to dextran sulfate sodium (DSS for 9 consecutive days. NFJ consumption had no impact on the reduction of the clinical signs of the disease or on weight loss. Nonetheless, when a dilution of 1 : 10 was used, the intestinal architecture of the mice was preserved, accompanied by a reduction in the inflammatory infiltrate. Regardless of the concentration of NFJ, a decrease in both the activity of myeloperoxidase and the key inflammatory cytokines, TNF-α and IFN-γ, was also observed in the intestine. Furthermore, when NFJ was diluted 1 : 10 and 1 : 100, a reduction in the production of nitric oxide and IL-17 was detected in gut homogenates. Overall, the treatment with NFJ was effective in different aspects associated with disease progression and worsening. These results may point to noni fruit as an important source of anti-inflammatory molecules with a great potential to inhibit the progression of inflammatory diseases, such as inflammatory bowel disease.

  10. Study on the Difference in Flavoring Compositions of Mulberry Fruit Wine Fermented by Full Mulberry or by Mulberry Juice%全果发酵与榨汁发酵桑果酒成分差异研究

    Institute of Scientific and Technical Information of China (English)

    吴继军; 肖更生; 廖森泰; 徐玉娟; 余元善; 温靖

    2012-01-01

    The volatile flavoring compositions of mulberry fi'uit wine fermented by full mulberry or by mulberry juice were extracted and analyzed by SPME-GC/MS. The difference in flavoring compositions of mulberry fruit wine fermented by different methods was investigated. The results showed that mulberry fruit wine fermented by mulberry juice had more volatile flavoring compositions (63 kinds ) than mulberry fi'uit wine fer-mented by full mulberry (24 kinds), however, mulberry fruit wine fermented by full mulberry had richer compositions in wine body than mulberry fruit wine fermented by mulberry juice.%采用萃取后气质联用色谱检测和顶空固相微萃取后气质联用检测分析桑果酒中的挥发性风味成分,研究全果发酵桑果酒和榨汁发酵桑果酒成分的区别。结果表明,对于挥发性风味成分而言,榨汁发酵桑果酒挥发性风味成分(63种)高于全果发酵(24种),而全果发酵酒体中的成分比榨汁发酵更为丰富。

  11. Expression of the H+-ATPase AHA10 proton pump is associated with citric acid accumulation in lemon juice sac cells.

    Science.gov (United States)

    Aprile, Alessio; Federici, Claire; Close, Timothy J; De Bellis, Luigi; Cattivelli, Luigi; Roose, Mikeal L

    2011-12-01

    The sour taste of lemons (Citrus limon (L.) Burm.) is determined by the amount of citric acid in vacuoles of juice sac cells. Faris is a "sweet" lemon variety since it accumulates low levels of citric acid. The University of California Riverside Citrus Variety Collection includes a Faris tree that produces sweet (Faris non-acid; FNA) and sour fruit (Faris acid; FA) on different branches; it is apparently a graft chimera with layer L1 derived from Millsweet limetta and layer L2 from a standard lemon. The transcription profiles of Faris sweet lemon were compared with Faris acid lemon and Frost Lisbon (L), which is a standard sour lemon genetically indistinguishable from Faris in prior work with SSR markers. Analysis of microarray data revealed that the transcriptomes of the two sour lemon genotypes were nearly identical. In contrast, the transcriptome of Faris sweet lemon was very different from those of both sour lemons. Among about 1,000 FNA-specific, presumably pH-related genes, the homolog of Arabidopsis H(+)-ATPase proton pump AHA10 was not expressed in FNA, but highly expressed in FA and L. Since Arabidopsis AHA10 is involved in biosynthesis and acidification of vacuoles, the lack of expression of the AHA10 citrus homolog represents a very conspicuous molecular feature of the FNA sweet phenotype. In addition, high expression of several 2-oxoglutarate degradation-related genes in FNA suggests activation of the GABA shunt and degradation of valine and tyrosine as components of the mechanism that reduces the level of citric acid in sweet lemon.

  12. Carotene reactivity in pink grapefruit juice elucidated from model systems and multiresponse modeling.

    Science.gov (United States)

    Achir, Nawel; Hadjal, Thiziri; Madani, Khodir; Dornier, Manuel; Dhuique-Mayer, Claudie

    2015-04-22

    This study was carried out to assess the impact of pink grapefruit juice composition and structure on the degradation kinetics of lycopene and β-carotene using model systems and multiresponse modeling. Carotenes were heated at four temperatures in their native matrix (juice) or were extracted and incorporated in water/ethanol emulsion systems formulated with or without ascorbic acid or naringin. Kinetic analysis showed that the rate constants and activation energy were lower for lycopene than for β-carotene in the juice, while this trend was inversed in the model system. Multiresponse modeling was used to analyze the role of ascorbic acid and naringin in carotene degradation. Ascorbic acid had a very low impact, while naringin significantly increased the carotene degradation and isomerization rates. We concluded that lycopene was more sensitive to thermal degradation and phytochemical interactions than β-carotene, but this behavior was masked in the fruit juice matrix by better structural protection.

  13. Characterisation of calamansi (Citrus microcarpa). Part II: volatiles, physicochemical properties and non-volatiles in the juice.

    Science.gov (United States)

    Cheong, Mun Wai; Zhu, Danping; Sng, Jingting; Liu, Shao Quan; Zhou, Weibiao; Curran, Philip; Yu, Bin

    2012-09-15

    Calamansi juices from three countries (Malaysia, the Philippines and Vietnam) were characterised through measuring volatiles, physicochemical properties and non-volatiles (sugars, organic acids and phenolic acids). The volatile components of manually squeezed calamansi juices were extracted using dichloromethane and headspace solid-phase microextraction, and then analysed using gas chromatography-mass spectrometry/flame ionisation detector, respectively. A total of 60 volatile compounds were identified. The results indicated that the Vietnam calamansi juice contained the highest amount of volatiles. Two principal components obtained from principal component analysis (PCA) represented 89.65% of the cumulative total variations of the volatiles. Among the non-volatile components, these three calamansi juices could be, to some extent, differentiated according to fructose and glucose concentrations. Hence, this study of calamansi juices could lead to a better understanding of calamansi fruits.

  14. Diet quality is positively associated with 100% fruit juice consumption in children and adults in the United States: NHANES 2003-2006

    Directory of Open Access Journals (Sweden)

    Zanovec Michael

    2011-02-01

    Full Text Available Abstract Background One hundred percent fruit juice (100% FJ has been viewed by some as a sweetened beverage with concerns about its effect on weight. Little regard has been given to the contribution of 100% FJ to diet quality. Methods In this study data from the 2003-2006 National Health and Nutrition Examination Survey were used to examine the association of 100% FJ consumption with diet quality in participants 2-5 years of age (y (n = 1665, 6-12 y (n = 2446, 13-18 y (n = 3139, and 19+y (n = 8861. Two 24-hour dietary recalls were used to determine usual intake using the National Cancer Institute method. Usual intake, standard errors, and regression analyses (juice independent variable and Healthy Eating Index-2005 [HEI-2005] components were dependent variables, using appropriate covariates, were determined using sample weights. Results The percentage of participants 2-5 y, 6-12 y, 13-18 y, and 19+y that consumed 100% FJ was 71%, 57%, 45%, and 62%, respectively. Usual intake of 100% FJ (ounce [oz]/day among the four age groups was: 5.8 ± 0.6, 2.6 ± 0.4, 3.7 ± 0.4, and 2.4 ± 0.2 for those in age groups 2-5 y, 6-12 y, 13-18 y, and 19+y, respectively. Consumption of 100% FJ was associated with higher energy intake in 6-12 y, 13-18 y, and 19+y; and higher total, saturated, and discretionary fats in 13-18 y participants. Consumption of 100% FJ was associated with higher total HEI-2005 scores in all age groups ( Conclusions Usual intake of 100% FJ consumption exceeded MyPyramid recommendations for children 2-5 y, but was associated with better diet quality in all age groups and should be encouraged in moderation as part of a healthy diet.

  15. Jasmonic acid involves in grape fruit ripening and resistant against Botrytis cinerea.

    Science.gov (United States)

    Jia, Haifeng; Zhang, Cheng; Pervaiz, Tariq; Zhao, Pengcheng; Liu, Zhongjie; Wang, Baoju; Wang, Chen; Zhang, Lin; Fang, Jinggui; Qian, Jianpu

    2016-01-01

    Fruit ripening is a complex process that is regulated by a signal network. Whereas the regulatory mechanism of abscisic acid has been studied extensively in non-climacteric fruit, little is know about other signaling pathways involved in this process. In this study, we performed that plant hormone jasmonic acid plays an important role in grape fruit coloring and softening by increasing the transcription levels of several ripening-related genes, such as the color-related genes PAL1, DFR, CHI, F3H, GST, CHS, and UFGT; softening-related genes PG, PL, PE, Cell, EG1, and XTH1; and aroma-related genes Ecar, QR, and EGS. Lastly, the fruit anthocyanin, phenol, aroma, and cell wall materials were changed. Jasmonic acid positively regulated its biosynthesis pathway genes LOS, AOS, and 12-oxophytodienoate reductase (OPR) and signal pathway genes COI1 and JMT. RNA interference of grape jasmonic acid pathway gene VvAOS in strawberry fruit appeared fruit un-coloring phenotypes; exogenous jasmonic acid rescued this phenotypes. On the contrary, overexpression of grape jasmonic acid receptor VvCOI1 in the strawberry fruit accelerated the fruit-ripening process and induced some plant defense-related gene expression level. Furthermore, jasmonic acid treatment or strong jasmonic acid signal pathway in strawberry fruit make the fruit resistance against Botrytis cinerea.

  16. Influence of sub-lethal stresses on the survival of lactic acid bacteria after spray-drying in orange juice.

    Science.gov (United States)

    Barbosa, J; Borges, S; Teixeira, P

    2015-12-01

    The demand for new functional non-dairy based products makes the production of a probiotic orange juice powder an encouraging challenge. However, during drying process and storage, loss of viability of the dried probiotic cultures can occur, since the cells are exposed to various stresses. The influence of sub-lethal conditions of temperature, acidic pH and hydrogen peroxide on the viability of Pediococcus acidilactici HA-6111-2 and Lactobacillus plantarum 299v during spray drying in orange juice and subsequent storage under different conditions was investigated. At the end of storage, the survival of both microorganisms through simulated gastro-intestinal tract (GIT) conditions was also determined. The viability of cells previously exposed to each stress was not affected by the drying process. However, during 180 days of storage at room temperature, unlike P. acidilactici HA-6111-2, survival of L. plantarum 299v was enhanced by prior exposure to sub-lethal conditions. Previous exposure to sub-lethal stresses of each microorganism did not improve their viability after passage through simulated GIT. Nevertheless, as cellular inactivation during 180 days of storage was low, both microorganisms were present in numbers of ca. 10(7) cfu/mL at the end of GIT. This is an indication that both bacteria are good candidates for use in the development of an orange juice powder with functional characteristics.

  17. Low-interferences Determination of the Antioxidant Capacity in Fruits Juices Based on Xanthine Oxidase and Mediated Amperometric Measurements in the Reduction Mode.

    Science.gov (United States)

    Bucur, Madalina-Petruta; Radulescu, Maria-Cristina; Bucur, Bogdan; Radu, Gabriel Lucian

    2016-01-01

    A low-interferences enzymatic sensor for evaluating the antioxidant capacity was developed. Xanthine oxidase was used to produce superoxide radicals that spontaneously dismutate to hydrogen peroxide. Low xanthine concentrations were used to minimize the rapid dismutation of the superoxide radical before its fast reaction with antioxidants. The sensor operates in the reduction mode, and evaluations with low interferences of the antioxidant capacity are based on the detection of remaining hydrogen peroxide using Prussian blue electrodes at low potentials. The linear calibration graph is between 2 - 10 μM ascorbic acid. No interferences were observed from easily oxidisable substances including uric acid, which is produced in the enzymatic reaction or other substances usually found in foods. The method was used to evaluate the antioxidant capacity in different real juice samples.

  18. Application of HACCP System in Processing of Composite Beverage of Collagen Oligopeptide and Fruit Juice%HACCP在胶原蛋白寡肽果味饮料加工中的应用

    Institute of Scientific and Technical Information of China (English)

    刘海; 张嘉强; 任鹏康; 赵云涛

    2011-01-01

    Hazard in processing of composite beverage of collagen oligopeptide and fruit juice was analyzed by HACCP theory and method, and the key control points were determined. Supervise procedures and correct measures were set up to monitor the critical control points, and then the table of HACCP plan had been established. The application of HACCP system effectively guaranteed the safety of beverage of collagen oligopeptide and fruit juice.%应用HACCP原理和方法对胶原蛋白寡肽果味饮料的生产过程中可能出现的危害进行分析,确定关键控制点(CCP).在关键控制点提出了监控、纠偏措施,并制定了HACCP计划表.HACCP体系的实施有效保证了胶原蛋白寡肽果味饮料的品质安全.

  19. Salicylic Acid Induces Changes in Mango Fruit that Affect Oviposition Behavior and Development of the Oriental Fruit Fly, Bactrocera dorsalis.

    Science.gov (United States)

    Pagadala Damodaram, Kamala Jayanthi; Aurade, Ravindra Mahadappa; Kempraj, Vivek; Roy, Tapas Kumar; Shivashankara, Kodthalu Seetharamaiah; Verghese, Abraham

    2015-01-01

    The Oriental fruit fly, Bactrocera dorsalis (Hendel) is an important quarantine pest around the globe. Although measures for its control are implemented worldwide through IPM and male annihilation, there is little effect on their population. Hence, there is a need for new strategies to control this minacious pest. A strategy that has received negligible attention is the induction of 'natural plant defenses' by phytohormones. In this study, we investigated the effect of salicylic acid (SA) treatment of mango fruit (cv. Totapuri) on oviposition and larval development of B. dorsalis. In oviposition choice assays, gravid females laid significantly less eggs in SA treated compared to untreated fruit. Headspace volatiles collected from SA treated fruit were less attractive to gravid females compared to volatiles from untreated fruit. GC-MS analysis of the headspace volatiles from SA treated and untreated fruit showed noticeable changes in their chemical compositions. Cis-ocimene and 3-carene (attractants to B. dorsalis) were reduced in the headspace volatiles of treated fruit. Further, reduced pupae formation and adult emergence was observed in treated fruit compared to control. Increased phenol and flavonoid content was recorded in treated fruit. We also observed differential expression of anti-oxidative enzymes namely catalase (CAT), polyphenoloxidase (PPO) and peroxidase (POD). In summary, the results indicate that SA treatment reduced oviposition, larval development and adult emergence of B. dorsalis and suggest a role of SA in enhancing mango tolerance to B. dorsalis.

  20. Vortex- and CO2 -gas-assisted liquid-liquid microextraction with salt addition for the high-performance liquid chromatographic determination of furanic compounds in concentrated juices and dried fruits.

    Science.gov (United States)

    Abu-Bakar, Nur-Bahiyah; Makahleh, Ahmad; Saad, Bahruddin

    2016-03-01

    A novel microextraction method based on vortex- and CO2 -assisted liquid-liquid microextraction with salt addition for the isolation of furanic compounds (5-hydroxymethyl-2-furaldehyde, 5-methyl-2-furaldehyde, 2-furaldehyde, 3-furaldehyde, 2-furoic and 3-furoic acids) was developed. Purging the sample with CO2 was applied after vortexing to enhance the phase separation and mass transfer of the analytes. The optimum extraction conditions were: extraction solvent (volume), propyl acetate (125 μL); sample pH, 2.4; vortexing time, 45 s; salt concentration, 25% w/v and purging time, 5 min. The analytes were separated using an ODS Hypersil C18 column (250×4.6 mm i.d, 5 μm) under gradient flow. The proposed method showed good linearities (r(2) >0.999), low detection limits (0.08-1.9 μg/L) and good recoveries (80.7-122%). The validated method was successfully applied for the determination of the furanic compounds in concentrated juice (mango, date, orange, pomegranate, roselle, mangosteen and soursop) and dried fruit (prune, date and apricot paste) samples.

  1. 沂州木瓜汁抗氧化、降血脂保健功能的研究%Study on the health function on antioxidation and reducing blood lipid of Yizhou Chaenomeles fruit juice

    Institute of Scientific and Technical Information of China (English)

    魏东

    2011-01-01

    The health function on antioxidation and reducing blood lipid of Yizhou Chaenomeles fruit juice was studied.The mice experiments showed serum lipid-lowering and antioxidative action of the Yizhou Chaenomeles fruit juice.Compared with the hyperlipidemic group,Yizhou Chaenomeles fruit juice could significantly lower the cholesterol levels of mice,including the serum TC,TG,LDL-C and arteriosclerosis index(AI).It could also lower the liver weight,TC and TG.Yizhou Chaenomeles fruit juice also improved SOD activity,reduced MDA content in mice and enhanced GSH-Px activity in blood.%利用大白鼠进行动物实验,研究沂州木瓜汁的抗氧化、降血脂保健功能。实验结果表明:沂州木瓜汁能显著降低高血脂大鼠的血清总胆固醇、甘油三脂和低密度脂蛋白水平,减小动脉硬化指标,对大白鼠高脂血症和动脉硬化具有较好的预防作用;沂州木瓜汁还能显著降低高血脂大鼠的肝系数、肝脏总胆固醇和甘油三酯水平,缓解肝脏的脂肪病变;沂州木瓜汁能提高大鼠红细胞内SOD活力、降低红细胞中MDA含量、提高血液中GSH-Px活力,从而清除机体内的超氧阴离子,减少机体受自由基的攻击。

  2. Effect of gamma irradiation on microbiological, chemical, and sensory properties of fresh ashitaba and kale juices

    Science.gov (United States)

    Jo, Cheorun; Ahn, Dong Uk; Lee, Kyung Haeng

    2012-08-01

    Due to the popularity of health effects upon intake of fresh fruits and vegetables, the demand for fresh vegetables and fruit juices has rapidly increased. However, currently, washing is the only procedure for reducing contaminated microorganisms, which obviously limits the shelf-life of fresh vegetable juice (less than 3 days). In this study, we examined the effects of irradiation on the microbiological, chemical and sensory properties of ashitaba and kale juices for industrial application and possible shelf-life extension. Freshly made ashitaba and kale juices already had 2.3×105 and 9.5×104 CFU/mL, respectively. Irradiation of 5 kGy induced higher than 2 decimal reductions in the microbial level, which was consistently maintained during storage for 7 days under refrigerated conditions. Total content of ascorbic acid in vegetable juice decreased upon irradiation in a dose-dependent manner. However, the content of flavonoids did not change, whereas that of polyphenols increased upon irradiation. In sensory evaluation, the ashitaba and kale juices without irradiation (control) scored lower than the irradiated samples after 1 and 3 days, respectively. This study confirms that irradiation is an effective method for sterilizing fresh vegetable juice without compromising sensory property, which cannot be subjected to heat pasteurization due to changes in the bioactivities of the products.

  3. Clinical relevance of the small intestine as an organ of drug elimination: drug-fruit juice interactions.

    Science.gov (United States)

    Paine, Mary F; Oberlies, Nicholas H

    2007-02-01

    Most drugs are taken orally. For those intended to act systemically, a significant fraction of the dose can be eliminated during its first passage through a sequence of organs before entry into the general circulation. For some drugs, the degree of first-pass elimination can be large enough such that oral bioavailability is significantly reduced, with the consequent potential for a reduced clinical response. Of these first-pass eliminating organs, the small intestine and liver are the most commonly implicated, in part because they express the highest levels of drug-metabolizing enzymes. For several drugs whose major route of elimination occurs via CYP3A-mediated metabolism, the extent of first-pass metabolism in the small intestine can rival that in the liver. As such, alterations in enteric CYP3A activity alone can significantly influence oral bioavailability. The most extensively studied xenobiotic shown to inhibit only enteric CYP3A is grapefruit juice, the consequences of which can be clinically significant. Although much information has been gained regarding the grapefruit juice effect, progress in the relatively understudied area of drug-diet interactions continues to be sluggish and reactive. In stark contrast, the potential for drug-drug interactions involving any new therapeutic agent must be evaluated, prospectively, before market introduction. To prospectively elucidate mechanisms underlying drug-diet interactions, a multidisciplinary, translational research approach is required, which capitalizes on the collective expertise of drug metabolism scientists and natural products chemists. Such an approach would allow proper between-study comparisons, and ultimately provide conclusive information as to whether specific dietary substances can be taken safely with certain medications.

  4. Inhibition of aconitase in citrus fruit callus results in a metabolic shift towards amino acid biosynthesis

    NARCIS (Netherlands)

    Degu, A.; Hatew, B.; Nunes-Nesi, A.; Shlizerman, L.; Zur, N.; Fernie, A.R.; Blumwald, E.; Sadka, A.

    2011-01-01

    Citrate, a major determinant of citrus fruit quality, accumulates early in fruit development and declines towards maturation. The isomerization of citrate to isocitrate, catalyzed by aconitase is a key step in acid metabolism. Inhibition of mitochondrial aconitase activity early in fruit development

  5. Extinction of Vibrio choleare in acidic substrata: contaminated cabbage and lettuce treated with lime juice

    OpenAIRE

    Mata, Leonardo; Vargas, Cecilia; Saborío-Argüello, Daniel; Vives-Blanco, Marcela

    1994-01-01

    artículo -- Universidad de Costa Rica. Instituto de Investigaciones en Salud, 1994 Lime juice killed Malian of Vibrio cholerae 01, El Tor, Inaba, present on cabbage and lettuce contaminated in the laboratory. The lethal effect was evident within 5 min of exposure to lime juice. No vibrios could be recovered at dilution 1:10 using alkaline peptone water (APW) and thiosulfate-citrate-bile salts-saccharose agar (TCBS). More than 99.9 % of the initial inoculum was effectively destroyed. The nu...

  6. Interactions and thresholds of limonin and nomilin in bitterness perception in orange juice and other matrices

    Science.gov (United States)

    Limonin and nomilin are two bitter compounds present in citrus and are thought to cause the bitter off-flavor of Huanglongbing-infected fruit/juice. This study determined the thresholds of limonin, nomilin, and their combination in a simple matrix (sucrose and citric acid), a complex matrix (sucrose...

  7. Determination of fungicides in fruit juice by ultrasound-assisted dispersive liquid-liquid microextraction based on solidification of floating organic solvent droplets followed by high performance liquid chromatography.

    Science.gov (United States)

    Fan, Run-Zhen; Liu, Congyun; Jiang, Wenqing; Wang, Xiaonan; Liu, Fengmao

    2014-01-01

    Ultrasound-assisted dispersive liquid-liquid microextraction (UA-DLLME) based on solidification of the floating organic solvent droplets (SFO) combined with HPLC was used for determination of five fungicides in fruit juice samples. 1-Dodecanol, which has a low density and low toxicity, was used as the extraction solvent in UA-DLLME. The solidification of floating organic droplets facilitates the transfer of analytes from the aqueous phase to the organic phase. This method was easy, quick, inexpensive, precise, and linear over a wide range. Under the optimized conditions, the enrichment factors for a 5 mL fruit juice sample were 25 to 56, and the LODs for the five fungicides ranged from 5 to 50 microg/L. The average recoveries ranged from 71.8 to 118.2% with RSDs of 0.9 to 13.9%. Application of the DLLME-SFO technique allows successful separation and preconcentration of the fungicides at a low concentration level in fruit juice samples.

  8. Survival of acid adapted and non-acid adapted Salmonella Typhimurium in pasteurized orange juice and yogurt under different storage temperatures.

    Science.gov (United States)

    Álvarez-Ordóñez, Avelino; Valdés, Lorena; Bernardo, Ana; Prieto, Miguel; López, Mercedes

    2013-10-01

    The survival capacity of Salmonella enterica serovar Typhimurium acid adapted and non-acid adapted cells was monitored in pasteurized yogurt (pH 4.1) and orange juice (pH 3.6) during storage at different temperatures (4, 10, 25 and 37 ). Acid adapted and non-acid adapted cells were obtained by means of their growth for 36 h in Brain Heart Infusion broth acidified at pH 4.8 with citric acid and buffered (pH 7.0) Brain Heart Infusion broth, respectively. S. typhimurium showed a great ability to survive in both foodstuffs and, especially, in yogurt, where both acid adapted and non-acid adapted populations suffered only a reduction of about 1.3-1.9 log10 cycles after 43 days of storage in the range of temperatures 4-25 . At 37  a higher bacterial inactivation was observed (4.0-4.4 log10 cycles). In orange juice, a different behaviour was observed for acid-adapted and non-acid adapted cells. Whereas non-acid adapted cells survived better than acid adapted cells at 4 and 10 , acid adapted cells showed enhanced survival abilities at higher temperatures (25 and 37 ). Thus, the times required to achieve a 5 log10 cycles reduction for non-acid adapted and acid adapted cells were 10.2 and 6.0 (4 ), 6.3 and 4.2 (10 ), 0.6 and 1.0 (25 ) and 0.10 and 0.15 (37 ) days, respectively. Evidence found in this study demonstrates that refrigeration temperatures protect S. typhimurium from inactivation in acid foods and indicates that S. typhimurium acid tolerance response (ATR) is determined by storage temperature and food composition.

  9. Improvement of l-lactic acid productivity from sweet sorghum juice by repeated batch fermentation coupled with membrane separation.

    Science.gov (United States)

    Wang, Yong; Meng, Hongyu; Cai, Di; Wang, Bin; Qin, Peiyong; Wang, Zheng; Tan, Tianwei

    2016-07-01

    In order to efficiently produce l-lactic acid from non-food feedstocks, sweet sorghum juice (SSJ), which is rich of fermentable sugars, was directly used for l-lactic acid fermentation by Lactobacillus rhamnosus LA-04-1. A membrane integrated repeated batch fermentation (MIRB) was developed for productivity improvement. High-cell-density fermentation was achieved with a final cell density (OD620) of 42.3, and the CCR effect was overcomed. When SSJ (6.77gL(-1) glucose, 4.51gL(-1) fructose and 50.46gL(-1) sucrose) was used as carbon source in MIRB process, l-lactic acid productivity was increased significantly from 1.45gL(-1)h(-1) (batch 1) to 17.55gL(-1)h(-1) (batch 6). This process introduces an effective way to produce l-lactic acid from SSJ.

  10. 酶制剂在果蔬汁澄清及加工中的应用研究进展%Application progress of enzyme preparation in fruit and vegetable juice clarification and processing

    Institute of Scientific and Technical Information of China (English)

    刘苏苏; 吕长鑫; 李萌萌; 石超; 顾娜泥; 梁洁玉; 杜静芳

    2014-01-01

    当前我国果蔬汁工业迅猛发展,因酶制剂可解决果蔬汁加工中出汁率低、澄清难、易褐变、风味物质易流失和苦味物质难去除等问题,在该领域中得到广泛的应用。目前在果蔬汁加工中应用的酶制剂主要有果胶酶、纤维素酶、淀粉酶、葡萄糖氧化酶、柚苷酶等。本文介绍了果胶酶、纤维素酶、淀粉酶等常见酶制剂在提高果蔬出汁率方面的作用机制及应用进展,比较了酶制剂与其他方法对果蔬汁澄清效果的差异,陈述了葡萄糖氧化酶、柚苷酶、β-葡萄糖苷酶等在改善果蔬汁感官品质方面的应用现状。在分析酶制剂在果蔬汁加工中存在问题的基础上,对酶制剂的应用前景和发展方向进行了展望,为酶制剂在果蔬汁行业的应用提供进一步的依据和参考。%The current fruit and vegetable juice industries in our country developed rapidly, because enzyme preparation could solve the problems such as the low juice yielding, the difficult clarification, the easy brown-changing, the easy lose of flavor substance, and the hardly remove of bitter substance. So the enzyme preparation are widely used in fruit and vegetable juice processing field. At present, enzyme preparation which was used in the fruit and vegetable juice processing included pectinase, cellulase, amylase, glucose oxidase, and naringin enzymeetc. In this paper, for fruit and vegetable juice, the mechanism action and application progress in advancing yield about pectinase, cellulase, and amylase were introduced, the enzymes and other methods for fruit and vegetable juice clarification effects were compared, the application status in improving the sensory quality aspects of glucose oxidase, naringin enzyme, andβ-glycosidase enzymes were stated. When the problems of enzymes used in fruit and vegetable juice processing were analyzed, the enzyme preparation application perspective and development direction were

  11. 果浆酶和果胶酶对猕猴桃出汁率的影响%Effect of Enzymatic Treatment with Pectinex or Pectinase on Juice Yield of Kiwi Fruit

    Institute of Scientific and Technical Information of China (English)

    何佳; 张宏森; 张海宁; 罗丹; 郑春阳; 翟改萍; 张硕果

    2012-01-01

    Pectinase and pectinex were used separately to produce kiwifruit juice from kiwi fruit pulp in the current study.To find a better enzymatic pretreatment for the production of kiwifruit juice,one-factor-at-a-time and orthogonal array design methods were used to optimize hydrolysis conditions based on juicr yield,VC preservation rate,changes of juice color and aroma.The results showed that both enzymes could improve the yield of kiwi fruit juice substantially.However,pectinase required more intense hydrolysis conditions and had greater effect on vitamin C content and juice color and aroma compared to pectinex.Mild conditions were required for pectinex treatment,which resulted in better overall quality index of kiwifruit juice.The optimal conditions for pectinex hydrolysis were 2 h of hydrolysis at an enzyme dose of 10000 U/kg and 30 ℃.Under these conditions,the juice yield and vitamin C preservation rate were 0.853 mL/g and 67%,respectively.This study demonstrated that pectinex is more suitable for the production of kiwifruit juice.%为制取猕猴桃汁,通过单因素和正交试验,以出汁率、VC保存率和果汁色泽香气变化为指标,用果浆酶和果胶酶对猕猴桃进行酶解处理,探索更适合的猕猴桃制汁工艺条件。结果表明:两种酶都能大幅提高猕猴桃的出汁率,果胶酶酶解条件较剧烈,虽出汁率较高,但对VC含量和果汁色泽香气影响较大;果浆酶酶解条件较温和,总体指标较好,最佳酶解条件为酶解温度30℃、果浆酶加酶量10000U/kg、酶解时间2h、出汁率0.853mL/g,VC保存率67%。果浆酶更适合猕猴桃果汁的制取。

  12. Composition of Citrus sinensis (L.) Osbeck cv «Maltaise demi-sanguine» juice. A comparison between organic and conventional farming.

    Science.gov (United States)

    Letaief, Hend; Zemni, Hassen; Mliki, Ahmed; Chebil, Samir

    2016-03-01

    Juices from conventionally and organically grown Citrus sinensis (L.) Osbeck cv. Maltaise demi-sanguine blood orange were investigated for quality parameters and antioxidant capacity. This blood orange variety is particularly rich in linoleic, linolenic acids, vitamin C and phenolic compounds. The quantitative determination of these compounds in cv. Maltaise demi-sanguine juice produced under conventional and organic agricultural practices revealed significant differences. The organically grown fruits contained more hesperidin and total fatty acids amounts as well as a higher sugar content and a lower acidity. Conventionally-grown fruit was found to have an increase in antioxidant capacity. In addition to having higher antioxidant activity conventionally-grown fruit had an observed increase in the concentration of phenolic acids and most flavonoids. The results of this study indicated that organically-grown Maltaise demi-sanguine juice contained an increased concentration of hesperidin which has been observed to possess biological activities associated with a healthy life.

  13. Fatty acids composition of fruits of selected Central European sedges (Carex L. Cyperaceae)

    OpenAIRE

    Janyszek, Magdalena; Bogucka-Kocka, Anna

    2010-01-01

    Fatty acids in the fruits of 13 sedge species (Carex L., Cyperaceae) were analyzed. The oil contents in the fruits of the studied sedges ranged from 3.73 and 46.52%. In the studied fruit oils 14 different fatty acids were identified. The main unsaturated fatty acids were: linoleic, α-linolenic, oleic, oleopalmitic n-7; oleopalmitic n-9, octadecenic, and eicosenoic acids. The following acids were found in the greatest quantities: linoleic, oleic, α-linolenic and palmitic acids. Based on the fa...

  14. The Influence of Mulberry Fruit Juice on Proliferation and Apoptosis of Colon Cancer Cell Line SW620%桑椹汁对结肠癌细胞株SW620增殖和凋亡的影响

    Institute of Scientific and Technical Information of China (English)

    吕欢; 闻燕; 王俊; 许晓风; 吴宇; 江明珠

    2013-01-01

    To confirm anti-tumor function of mulberry fruit, colon cancer cell line SW620 was treated with different concentrations of mulberry fruit juice. The growth curve was drawn by MTT method to investigate proliferation of SW620 cells. Change of transcriptional level of apoptosis-related gene p53 in SW620 cells and expression level of its encoded protein were detected by fluorescent quantitative PCR and SDS-PAGE to analyze the influencing mechanism of mulberry fruit juice on proliferation and apoptosis of colon cancer cell line SW620. It was found that the inhibitory effect of mulberry fruit juice on the proliferation of SW620 cells was enhanced obviously with the increase of mulberry fruit juice concentration. After being treated with mulberry fruit juice containing 6. 267 3 ×10-3 mg/mL anthocyanin for 24 h, SW620 cells had the following remarkable changes. Cell growth was obviously inhibited. Cells exfoliated and deformed. Cell adherence declined and cell apoptosis was observed. Genomic DNA of SW620 cells showed obvious degradation. The result of fluorescent quantitative PCR showed that expression level of gene p53 in the experimental group increased by 6. 5 folds compared with the control group. In addition, SDS-PAGE assay indicated that the expression level of protein p53 in the experimental group was also obviously higher than that in the control group. These results indicated that mulberry fruit juice has inhibitory effect on proliferation of colon cancer cell line SW620. The inhibitory mechanism may be related to cell apoptosis caused by up-regulation of p53 gene in SW620 cells which was induced by active ingredients of mulberry fruit juice.%为证实桑椹的抗肿瘤功能,以不同浓度桑椹汁处理结肠癌细胞株SW620,应用MTT法对比绘制生长曲线,调查SW620细胞的增殖情况,通过荧光定量PCR、SDS-PAGE检测SW620细胞凋亡相关基因p53的转录及蛋白质表达变化,分析桑椹汁对SW620细胞增殖、凋亡的影响机制.

  15. Studies on Fermentation of Jerusalem artichoke Juice by Beneficial Lactic Acid Bacteria and the Flavor Compounds of Fermented Jerusalem artichoke Juice%乳酸菌发酵菊芋汁及其风味的研究

    Institute of Scientific and Technical Information of China (English)

    李信; 董英; 程新; 刘崇万

    2012-01-01

    对不同品种和产地的菊芋主要成分进行了测定,并利用乳酸菌对菊芋汁进行发酵,研究了不同乳酸菌在菊芋汁中的生长规律、低温存活性及发酵菊芋汁中主要风味物质。结果表明,4种乳酸菌在菊芋汁中均生长良好,最高活菌数可达到10^9CFU/mL;菊芋汁经乳酸菌发酵后具有良好风味,其风味的差异与发酵菌种有关;发酵菊芋汁中乳酸菌在4℃低温贮藏过程中具有较好的低温存活性,4周后活菌数保持在10^9CFU/mL。菊芋汁适用于开发成新的功能性乳酸菌饮料。%Jerusalem artichoke possesses abundant inulin, high content of potassium and low content of sodium. The main nutritional compositions of Jerusalem artichoke from diverse varieties and regions were analyzed. The main purpose of this study was to investigate the growth of four lactic acid bacteria (Lactobacillus plantarum, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus brevis) on Jerusalem artichoke juice and the production of flavor com- pounds in these bacteria. Growth rule, low-temperature survivability of lactic acid bacteria in Jerusalem artichoke and the major flavor compounds of fermented Jerusalem artichoke juice were considered in this study. In this research it was found that four lactic cultures grew well on the Jerusalem artichoke juice, and the viable cell counts of lactic acid bacteria reached 10^9CFU/mL. Jerusalem artichoke juice that was fermented by beneficial lactic acid bacteria had a good flavor, the main flavor compounds were diverse due to the different species of lactic acid bacteria. Although the lactic cultures of fermented Jerusalem artichoke juice gradually lost their viability during cold storage, the viable cell counts of these lactic acid bacteria still remained at 10^8CFU/mL after 4 weeks of refrigeration at 4℃. The results of this study showed that Jerusalem artichoke juice was a potential substrate to be used for healthy

  16. Transcriptome and metabolome analyses of sugar and organic acid metabolism in Ponkan (Citrus reticulata) fruit during fruit maturation.

    Science.gov (United States)

    Lin, Qiong; Wang, Chengyang; Dong, Wencheng; Jiang, Qing; Wang, Dengliang; Li, Shaojia; Chen, Ming; Liu, Chunrong; Sun, Chongde; Chen, Kunsong

    2015-01-01

    Ponkan (Citrus reticulata Blanco cv. Ponkan) is an important mandarin citrus in China. However, the low ratio of sugars to organic acids makes it less acceptable for consumers. In this work, three stages (S120, early development stage; S195, commercial harvest stage; S205, delayed harvest stage) of Ponkan fruit were selected for study. Among 28 primary metabolites analyzed in fruit, sugars increased while organic acids in general decreased. RNA-Seq analysis was carried out and 19,504 genes were matched to the Citrus clementina genome, with 85 up-regulated and 59 down-regulated genes identified during fruit maturation. A sucrose phosphate synthase (SPS) gene was included in the up-regulated group, and this was supported by the transcript ratio distribution. Expression of two asparagine transferases (AST), and a specific ATP-citrate lyase (ACL) and glutamate decarboxylase (GAD) members increased during fruit maturation. It is suggested that SPS, AST, ACL and GAD coordinately contribute to sugar accumulation and organic acid degradation during Ponkan fruit maturation. Both the glycolysis pathway and TCA cycle were accelerated during later maturation, indicating the flux change from sucrose metabolism to organic acid metabolism was enhanced, with citrate degradation occurring mainly through the gamma-aminobutyric acid (GABA) and acetyl-CoA pathways.

  17. Inhibitory effects of citrus fruits on the mutagenicity of 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid treated with nitrite in the presence of ethanol.

    Science.gov (United States)

    Higashimoto, M; Yamato, H; Kinouchi, T; Ohnishi, Y

    1998-07-31

    It has been shown that the mutagenicity of 1-methyl-1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid (MTCCA), a mutagen precursor in soy sauce treated with nitrite, was strongly increased when it was treated with nitrite in the presence of alcohols. We found that the mutagenicity of MTCCA treated with 50 mM nitrite at pH 3, 37 degrees C for 60 min in the presence of 7.5% ethanol was reduced by the addition of citrus fruits sudachi (Citrus sudachi), lemon (C. limon) and yuzu (C. junos), to the reaction mixture. The mutagenicity-reducing activity per weight of flavedos (outer colored portions of peel) of the citrus fruits was considerably higher than that of the juices. The juices of the other citrus fruits commercially available in Japan also had mutagenicity-reducing activity against the nitrite-treated MTCCA. Among the many components of citrus fruits, dietary fibers lignin and pectin showed strong antimutagenic activity in the reaction mixture, suggesting that the mixed fractions of these components including lignin, pectin, D-limonene, naringin, hesperidin, ascorbic acid and citric acid reduce the mutagenicity of MTCCA in the reaction mixture containing nitrite and ethanol.

  18. Fruit growth of Minneola tangelo (Citrus paradisi x C. reticulata

    Directory of Open Access Journals (Sweden)

    H. J. Esterhuizen

    1991-07-01

    Full Text Available The influence of gibberellic acid (GA₃ on the fruit growth pattern of the Minneola tungelo was investigated. The growth pattern follows a S-curve, similar to other citrus cultivars but the growth rate differs. GA₃, applied at low concentrations caused a slightly slower fruit growth rate compared to controls, resulting in smaller fruit. In the case of GA₃ , applied at 15ppm, fruit numbers exceeded those of the control. GA₃ treatment of fruit resulted in a slight decrease in average seed con­tent. GA₃, had no significant effect on juice quality.

  19. Application of magnetic solvent bar liquid-phase microextraction for determination of organophosphorus pesticides in fruit juice samples by gas chromatography mass spectrometry.

    Science.gov (United States)

    Wu, Lijie; Song, Ying; Hu, Mingzhu; Zhang, Hanqi; Yu, Aimin; Yu, Cui; Ma, Qiang; Wang, Ziming

    2015-06-01

    A simple, rapid and sensitive sample pretreatment technique, magnetic solvent bar liquid-phase microextraction (MSB-LPME) was developed for extracting organophosphorus pesticides from fruit juice. The analytes were extracted from the sample to the organic solvent immobilized in the fiber. The magnetic solvent bar not only can be used to stir the samples but also extract the analytes. After extraction, the analyte-adsorbed magnetic solvent bar can be readily isolated from the sample solution by a magnet, which could greatly simplify the operation and reduce the whole pretreatment time. The bar was eluted with methanol. The elute was evaporated to dryness and residue was dissolved in hexane. Several experimental parameters were investigated and optimized, including type of extraction solvent, number of magnetic solvent bar, extraction temperature, extraction time, salt concentration, stirring speed, pH and desorption conditions. The recoveries were in the range of 81.3-104.6%, and good reproducibilities were obtained with relative standard deviation below 6.1%.

  20. Synthesis and characterisation of nano-pore antimony imprinted polymer and its use in the extraction and determination of antimony in water and fruit juice samples.

    Science.gov (United States)

    Shakerian, Farid; Dadfarnia, Shayessteh; Haji Shabani, Ali Mohammad; Nili Ahmad Abadi, Maryam

    2014-02-15

    A solid phase extraction method using antimony ion imprinted polymer (IIP) sorbent combined with electrothermal atomic absorption spectrometry (ETAAS) was developed for the extraction and speciation of antimony. The sorbent has been synthesised in the presence of Sb(III) and ammonium pyrrolidine dithiocarbamate (APDC) using styrene as the monomer and ethylene glycol dimethacrylate (EGDMA) as the cross linker. The imprinted Sb(III) ions were removed by leaching with HCl (50%v/v) and the polymer was characterised by FT-IR and scanning electron microscopy. The maximum sorption capacity of the IIP for Sb(III) ions was found to be 6.7 mg g(-1). With preconcentration of 60 mL of sample, an enhancement factor of 232 and detection limit of 3.9 ng L(-1) was obtained. Total antimony was determined after the reduction of Sb(V) to Sb(III). The method was successfully applied to the determination of antimony species in water samples and total antimony in fruit juices.

  1. Reduction of non-enzymatic browning of orange juice and semi-concentrates by removal of reaction substrate.

    Science.gov (United States)

    Sharma, Satish K; Juyal, Shashibala; Rao, V K; Yadav, V K; Dixit, A K

    2014-07-01

    A study was conducted to standardize the technology for the removal of amino acids (one of the browning reaction substrates) from sweet orange cv. Malta Common juice to reduce colour and quality deterioration in single strength juice and during subsequent concentration. Juice of sweet orange (Citrus sinensis) cv. Malta Common fruits was extracted by screw type juice extractor, preserved in 500 ppm SO2 and clarified by using "Pectinase CCM" enzyme (0.2% for 2 h at 50 ± 2 °C). For removal of amino acids juice was passed under gravity through a glass column packed with an acidic cation exchange resin (CER), Dowex-50 W and quantity to be treated in one lot was standardized. The CER treated and untreated juices were concentrated to 15 and 30°Brix in a rotary vacuum evaporator. Results indicate that 121 ml of orange juice when passed through a glass column (5 cm internal diameter) packed with cation exchange resin (Dowex-50 W) upto a height of 8 cm, could remove about 98.4% of the amino acids with minimum losses in other juice constituents. With cation exchange resin treatment, the non-enzymatic browning and colour deterioration of orange juice semi-concentrates was reduced to about 3 folds in comparison to untreated counterparts. The retention of vitamin C and sugars was also better in semi-concentrates prepared from cation exchange resin treated juice. Thus, cation exchange resin treatment of orange juice prior to concentration and storage is highly beneficial in reduction of non-enzymatic browning, colour deterioration and retention of nutritional, sensory quality of product during preparation and storage.

  2. Organic Acid Concentrations and the Relative Enzymatic Changes During the Development of the Citrus Fruits

    Institute of Scientific and Technical Information of China (English)

    LUO An-cai; YANG Xiao-hong; DENG Ying-yi; LI Chun-fan; XIANG Ke-shu; LI Dao-gao

    2003-01-01

    Seasonal changes in enzyme activities and citrate concentration during the development of citrus fruits were investigated. The result showed that the organic acid concentrations reached a peak in the 100 - 130days after anthesis and gradually declined during later stages of fruit maturation in most varieties of citrus,but declined only slightly thereafter in lemon [Citrus lin on (L.) Burm]; there is no relation between the activity of citrate synthetase(CS) and the different acid concentration in different citrus fruits; the increase of the activity of the cytosolic aconitase in the late period of the development of citrus fruits accelerated the degradation of citric acid in citrus fruits; the higher the activity of phosphoenolpyruvate carboxylase(PEPC) and the ratio of NAD-dependent isocitrate hydrogenase(PEPC/NAD-IDH- ), the more the concentrations of organic acids in citrus fruit.

  3. Taurine is absent from amino components in fruits of Opuntia ficus-indica.

    Science.gov (United States)

    Ali, Hatem Salama Mohamed; Al-Khalifa, Abdulrahman Saleh; Brückner, Hans

    2014-01-01

    Juices of edible fruits from Opuntia ficus-indica (L.) Miller, commonly named prickly pears or Indian figs, were analysed for amino acids using an automated amino acid analyser run in the high-resolution physiological mode. Emphasis was put on the detection of free taurine (Tau), but Tau could be detected neither in different cultivars of prickly pears from Italy, South Africa and the Near East nor in commercially available prickly pear juices from the market.

  4. Biotransformation of Momordica charantia fresh juice by Lactobacillus plantarum BET003 and its putative anti-diabetic potential

    Science.gov (United States)

    Mazlan, Farhaneen Afzal; Annuar, M. Suffian M.

    2015-01-01

    Lactobacillus plantarum BET003 isolated from Momordica charantia fruit was used to ferment its juice. Momordica charantia fresh juice was able to support good growth of the lactic acid bacterium. High growth rate and cell viability were obtained without further nutrient supplementation. In stirred tank reactor batch fermentation, agitation rate showed significant effect on specific growth rate of the bacterium in the fruit juice. After the fermentation, initially abundant momordicoside 23-O-β-Allopyranosyle-cucurbita-5,24-dien-7α,3β,22(R),23(S)-tetraol-3-O-β-allopyranoside was transformed into its corresponding aglycone in addition to the emergence of new metabolites. The fermented M. charantia juice consistently reduced glucose production by 27.2%, 14.5%, 17.1% and 19.2% at 15-minute intervals respectively, when compared against the negative control. This putative anti-diabetic activity can be attributed to the increase in availability and concentration of aglycones as well as other phenolic compounds resulting from degradation of glycosidic momordicoside. Biotransformation of M. charantia fruit juice via lactic acid bacterium fermentation reduced its bitterness, reduced its sugar content, produced aglycones and other metabolites as well as improved its inhibition of α-glucosidase activity compared with the fresh, non-fermented juice. PMID:26539336

  5. Identification of candidate amino acids involved in the formation of pink-red pigments in onion (Allium cepa L.) juice and separation by HPLC.

    Science.gov (United States)

    Lee, Eun Jin; Yoo, Kil Sun; Patil, Bhimanagouda S

    2010-10-01

    The formation of pink-red pigments ("pinking") by various amino acids was investigated by reacting amino acids with compounds present in onion juice. The unknown pink-red pigments were generated and separated using high-performance liquid chromatography (HPLC) and a diode array detector (DAD) in the range of 200 to 700 nm. To generate pink-red pigments, we developed several reaction systems using garlic alliinase, purified 1-propenyl-L-cysteine sulfoxide (1-PeCSO), onion thiosulfinate, natural onion juice, and 21 free amino acids. The compound 1-PeCSO was a key compound associated with pinking in the presence of both the alliinase and amino acids. Numerous naturally occurring pink-red pigments were detected and separated from pink onion juice using the HPLC-DAD system at 515 nm. Most free amino acids, with the exceptions of histidine, serine, and cysteine, formed various pink-red pigments when reacted with onion thiosulfinate. This observation indicated that onion pinking is caused not by a single pigment, but by many. Furthermore, more than one color compound could be produced from a single amino acid; this explains, in part, why there were many pink-red compound peaks in the chromatogram of discolored natural onion juice. We presumed that the complexity of the pink-red pigments was due to the involvement of more than 21 natural amino acids as well as several derivatives of the color products produced from each amino acid. We observed that the pinking process in onion juice is very similar to that of the greening process in crushed garlic, emphasizing that both thiosulfinate from flavor precursors and free amino acids are absolutely required for the discoloration.

  6. Opuntia ficus indica (L.) Fruit Extract as Natural Indicator in Acid-Base Titration

    OpenAIRE

    Manoj A. Suva

    2014-01-01

    In routine experiments synthetic indicators are the choice of acid base titrations. But there are some limitations like environmental pollution, availability and higher cost which leads to search for natural compounds as an acid base indicator was started. The present work highlights theexploit of the methanolic and aqueous extract of the fruit of Opuntia ficus indica plants as a natural acid base indicator in acid base titrations. Opuntia ficus indica plant was identified and fruits were was...

  7. Fluctuations in phenolic content, ascorbic acid and total carotenoids and antioxidant activity of fruit beverages during storage

    Directory of Open Access Journals (Sweden)

    C. Castro-López

    2016-09-01

    Full Text Available Stability of the total phenolic content, ascorbic acid, total carotenoids and antioxidant activity in eight fruit beverages was analyzed. The influence of storage temperature (4, 8 and 11 °C during the product shelf-life (20 days was evaluated. Pomegranate Juice presented the highest values for antioxidant activity by DPPH·− assay (552.93 ± 6.00 GAE μg mL−1, total carotenoids (3.18 ± 0.11 βCE μg mL−1, and total phenolic content (3967.07 ± 2.47 GAE μg mL−1; while Splash Blend recorded the highest levels of ascorbic acid (607.39 ± 2.13 AAE μg mL−1. The antioxidant capacity was stable at 4 and 8 °C for the first 8 days of storage; while carotenoids and ascorbic acid were slightly degraded through the storage time, possibly due to oxidation and/or reactions with other compounds. The results suggest that the observed variation during testing could be related to storage conditions of the final product.

  8. Research on Processing Technology of Mixed Fruit-vegetable Juice Lactobacillus Drink of Longan%龙眼混合果蔬汁乳酸菌饮料的生产工艺

    Institute of Scientific and Technical Information of China (English)

    徐安书; 田春美; 刘炜

    2012-01-01

    The development of production technology of lactic acid bacteria beverage mixed with Longyan from Fuling District,Chongqing and other fruits and vegetables juiceswas studied.Methods: activation and domestication were conducted using the juices of longyan,carrot and tomato with high quality as raw material,using Bulgarian subsp of Delbrueckii and Streptococcus thermophilus as inoculation strains.The optimum formulation for the intermediate seed expanding liquid,fermentation and fermentation beverage taste stability was determined via four factors and three levels orthogonal experiment.Results : Bulgarian subsp of delbrueckii and Streptococcus thermophilus with 1∶ 1 ratio were used as inoculation strains.The best formula of seeds expanding fluid was as follows: the ratio of lonyan to carrot to tomato juice was 3∶ 6∶ 1,3% glucose,4% skim milk,2% inoculum.Fermentation liquid formula was as follow: ratio of longyan to carrot to tomato juice was 3.5∶ 5∶ 1.5.Fermentation was carried out at 37 ℃ for 24 h and inoculum volume was 4%.The optimum formula of fermented beverage of fermented liquor was as follows: 6% of sugar,0.04% of citric acid,0.1% of CMC-Na and 0.01% yellow former glue.%研究了重庆市涪陵区所产龙眼混合果蔬汁乳酸菌发酵饮料的工艺条件,以优质龙眼、胡萝卜、番茄汁为原料,用德氏乳杆菌保加利亚亚种和嗜热链球菌为菌种,进行菌种活化和驯化。确定了菌种、中间种子扩大液、发酵液及发酵饮料口感稳定性的工艺配方。结果显示,用德氏乳杆菌保加利亚亚种和嗜热链球菌按1∶1比例作为菌种;种子扩大液的最佳配方为龙眼、胡萝卜、番茄混合汁配比3∶6∶1,3%葡萄糖,4%脱脂乳,2%接种量;发酵液配方:龙眼、胡萝卜、番茄混合汁配比3.5∶5∶1.5,发酵温度37℃,发酵时间24 h,接种量4%;发酵饮料调配配方:发酵原液中添加蔗糖6%,柠檬酸0.04%,CMC-Na 0.1%,黄原胶0.01%。

  9. Fermentation Quality of Forage Oat (Avena sativa L.) Silages Treated with Pre-fermented Juices, Sorbic Acid, Glucose and Encapsulated-Glucose

    OpenAIRE

    Shao, Tao; Oba, Noriko; Shimojo, Masataka; Masuda, Yasuhisa

    2003-01-01

    This experiment was carried out to evaluate the effects of adding encapsulated-glucose, glucose, sorbic acid or pre-fermented juice of epiphytic lactic acid bacteria (FJLB) on the fermentation characteristics and residual mono-and disccharides compositions of forage oat silages. The additive treatnents were as followes: (1) control (no addition), (2) encupsulated-glucose addition at 0.5% as glucose, (3) glucose addition at 1%, (4) sorbic acid addition at 0.1%, (5) FJLB additioni at a theolrt...

  10. HPLC Determination of Ascorbic Acid Using Luminol-Cu(Ⅱ) Chemiluminescence-Application to the Analysis of Juice Beverage

    Institute of Scientific and Technical Information of China (English)

    2000-01-01

    The chemiluminescence (CL) of luminol-Cu(Ⅱ) was applied to HPLC determination of ascorbic acid, which was separated by a C18 reverse-phase column with a mobile phase of 0.25 mol/L HAc. The eluted ascorbic acid was mixed with 0.3 mmol/L luminol and 0.05 mol/L CuSO4. The light emission from the reaction of Cu(Ⅱ) oxidized ascorbic acid and luminol was detected by a modified luminometer. The detection limit was 3.6×10-6 mol/L for ascorbic acid at a S/N ratio of 3, and the linear calibration range was 2×10-4- 2×10-3 mol/L. The relative standard deviation for 5 replicate injections of 1×10-3 mol/L ascorbic acid was calculated as 4.3 %. The method was successfully applied to determination of ascorbic acid in juice beverage.

  11. Changes in physicochemical characteristics and free amino acids of hawthorn (Crataegus pinnatifida) fruits during maturation.

    Science.gov (United States)

    Li, Wei-Qin; Hu, Qing-Ping; Xu, Jian-Guo

    2015-05-15

    In this study, changes in physicochemical characteristics associated with fruit quality and free amino acids were investigated during maturation of hawthorn fruits. Significant differences in these parameters were found during maturation. The color turned progressively from mature green to semi-red, to reach bright red; the shape changed gradually from oval to round or approached round; the size, weight, and edible part (flesh/core ratio) of hawthorns increased while the density of intact fruits did not change. The content of moisture, total soluble sugars, soluble pectin, reduced ascorbic acid, total ascorbic acid, fructose, and sucrose increased while crude protein content decreased significantly. The levels of starch, sucrose, titratable acidity, protopectin, pectin, total free amino acids, and total essential amino acids initially increased and then decreased gradually during maturation. The outcomes of this study provide additional and useful information for fresh consumption and processing as well as utilization of dropped unripe hawthorn fruits.

  12. Oil and fatty acid accumulation during coriander (Coriandrum sativum L.) fruit ripening under organic cultivation

    Institute of Scientific and Technical Information of China (English)

    Quang-Hung Nguyen; Thierry Talou; Mureil Cerny; Philippe Evon; Othmane Merah

    2015-01-01

    To evaluate the accumulation of oil and fatty acids in coriander during fruit ripening, a field experiment was conducted under organic cultivation conditions in Auch (near Toulouse, southwestern France) during the 2009 cropping season. The percentage and composition of the fatty acids of coriander were determined by gas chromatography. Our results showed that rapid oil accumulation started in early stages (two days after flowering, DAF). Twelve fatty acids were identified. Saturated and polyunsaturated acids were the dominant fatty acids at earlier stages (2–12 DAF), but decreased after this date. After this stage, petroselinic acid increased to its highest amount at 18 DAF. In contrast, palmitic acid followed the opposite trend. Saturated and polyunsaturated fatty acids decreased markedly and monounsaturated fatty acids increased during fruit maturation. It appears that the fruit of coriander may be harvested before full maturity.

  13. Oil and fatty acid accumulation during coriander (Coriandrum sativum L.) fruit ripening under organic cultivation

    Institute of Scientific and Technical Information of China (English)

    Quang-Hung; Nguyen; Thierry; Talou; Mureil; Cerny; Philippe; Evon; Othmane; Merah

    2015-01-01

    To evaluate the accumulation of oil and fatty acids in coriander during fruit ripening, a field experiment was conducted under organic cultivation conditions in Auch(near Toulouse,southwestern France) during the 2009 cropping season. The percentage and composition of the fatty acids of coriander were determined by gas chromatography. Our results showed that rapid oil accumulation started in early stages(two days after flowering, DAF). Twelve fatty acids were identified. Saturated and polyunsaturated acids were the dominant fatty acids at earlier stages(2–12 DAF), but decreased after this date. After this stage,petroselinic acid increased to its highest amount at 18 DAF. In contrast, palmitic acid followed the opposite trend. Saturated and polyunsaturated fatty acids decreased markedly and monounsaturated fatty acids increased during fruit maturation. It appears that the fruit of coriander may be harvested before full maturity.

  14. Oil and fatty acid accumulation during coriander (Coriandrum sativum L. fruit ripening under organic cultivation

    Directory of Open Access Journals (Sweden)

    Quang-Hung Nguyen

    2015-08-01

    Full Text Available To evaluate the accumulation of oil and fatty acids in coriander during fruit ripening, a field experiment was conducted under organic cultivation conditions in Auch (near Toulouse, southwestern France during the 2009 cropping season. The percentage and composition of the fatty acids of coriander were determined by gas chromatography. Our results showed that rapid oil accumulation started in early stages (two days after flowering, DAF. Twelve fatty acids were identified. Saturated and polyunsaturated acids were the dominant fatty acids at earlier stages (2–12 DAF, but decreased after this date. After this stage, petroselinic acid increased to its highest amount at 18 DAF. In contrast, palmitic acid followed the opposite trend. Saturated and polyunsaturated fatty acids decreased markedly and monounsaturated fatty acids increased during fruit maturation. It appears that the fruit of coriander may be harvested before full maturity.

  15. Characterization of the seed oils from kiwi (Actinidia chinensis, passion fruit (Passiflora edulis and guava (Psidium guajava

    Directory of Open Access Journals (Sweden)

    Piombo Georges

    2006-03-01

    Full Text Available Oils extracted from three exotic fruits, guava, kiwi and passion fruit were analyzed to evaluate the possible commercial interest for these waste materials from fruit juices industry. Results showed interesting fatty acids compositions with high amounts of essential fatty acids such as 62.3% alpha linolenic acid for kiwi seed oil, and respectively 73.4% and 77.0% for omega 6 linoleic acid in passion fruit and guava seed oils. Fatty acids regiodistribution, sterols and tocopherols contents were also analyzed to try to establish the potential nutritional interest of such oils.

  16. Market Situation Analysis for China's Fruit and Vegetable Juice Industry in 2012 and It's Outlook%2012年中国果菜汁及果菜汁饮料制造行业市场分析与展望

    Institute of Scientific and Technical Information of China (English)

    彭超; 张照新; 赵晓燕

    2013-01-01

    2012年我国果菜汁及果菜汁饮料制造业整体保持平稳发展态势.全国规模以上果菜汁及果菜汁饮料制造企业产品产值利润双双实现大幅度增长,上缴利税持续增加.浓缩苹果汁价格持续下跌,国内橙汁价格基本平稳,梨汁、番茄酱价格均呈上涨态势.果菜汁进出口量减少,尤其是对欧洲出口减少.行业发展中,关键技术与装备主要依赖进口、加工产能过剩、原料基地建设滞后、成本上升等问题仍然比较突出.建议国家支持科技创新,完善产业指导,加快实施农产品产地初加工惠民工程,保障原料有效供给,实施贸易促进和市场多元化战略,加强对国际果菜汁市场的预警监测.%In 2012,China's fruit and vegetable juice industry had developed smoothly.As well as taxes,the profit and production increased dramatically.In detail of the market,price of concentrated apple juice decreased in the whole year,the price of domestic orange juice has not fluctuated too much,the price of pear juice and tomato sauce kept on increasing.The imports and exports of juice dropped,especially,the export to Europe has dropped sharply,the key technology and equipment mainly depended on import.The industry is running into overcapacity in some sense.The staple still lags behind demand of tbe industry,the cost is increasing very fast,the technology should be emphasized,and the industry needs to be guided.We also need to launch the project of processing raw agricultural products for enriching farmers.The strategy for material supply,trade promotion and multimarket development should be made.We also need to promote monitoring and early warning for international fruit and vegetable juice market.

  17. Investigation of Antioxidant Activity of Pomegranate Juices by Means of Electron Paramagnetic Resonance and UV-Vis Spectroscopy.

    Science.gov (United States)

    Kozik, Violetta; Jarzembek, Krystyna; Jędrzejowska, Agnieszka; Bąk, Andrzej; Polak, Justyna; Bartoszek, Mariola; Pytlakowska, Katarzyna

    2015-01-01

    Pomegranate fruit (Punica granatum L.) is a source of numerous phenolic compounds, and it contains flavonoids such as anthocyanins, anthocyanidins, cyanidins, catechins and other complexes of flavonoids, ellagitannins, and hydrolyzed tannins. Pomegranate juice shows antioxidant, antiproliferative, and anti-atherosclerotic properties. The antioxidant capacity (TEAC) of the pomegranate juices was measured using electron paramagnetic resonance (EPR) spectroscopy and 1,1-diphenyl-2-picrylhydrazyl (DPPH•) as a source of free radicals, and the total phenolic (TP) content was measured using UV-Vis spectroscopy. All the examined pomegranate juices exhibited relatively high antioxidant properties. The TEAC values determined by means of EPR spectroscopy using Trolox (TE) as a free radical scavenger were in the range of 463.12 to 1911.91 μmol TE/100 mL juice. The TP content measured by the Folin-Ciocalteu method, using gallic acid (GA) as a free radical scavenger, widely varied in the investigated pomegranate juice samples and ranged from 1673.62 to 5263.87 mg GA/1 L juice. The strongest antioxidant properties were observed with the fresh pomegranate juices obtained from the fruits originating from Israel, Lebanon, and Azerbaijan. Correlation analysis of numerical data obtained by means of EPR spectroscopy (TEAC) and UV-Vis spectroscopy (TP) gave correlation coefficient (r)=0.90 and determination coefficient (r2)=0.81 (P<0.05).

  18. Simultaneous determination of salicylic, 3-methyl salicylic, 4-methyl salicylic, acetylsalicylic and benzoic acids in fruit, vegetables and derived beverages by SPME-LC-UV/DAD.

    Science.gov (United States)

    Aresta, Antonella; Zambonin, Carlo

    2016-03-20

    Salicylic and benzoic acid are phenolic acids occurring in plant cells, thus they can be present in fruit and vegetables at various levels. They possess anti-inflammatory and antimicrobial properties, however they may induce symptoms and health problems in a small percentage of the population. Therefore, a low phenolic acid diet may be of clinical benefit to such individuals. In order to achieve this goal, the concentration of these substances in different food and beverages should be assessed. The present work describes for the first time a new method, based on solid phase microextraction (polydimethylsiloxane-divinylbenzene fiber) coupled to liquid chromatography with UV diode array detection, for the simultaneous determination of salicylic acid, 3-methyl salicylic acid, 4-methyl salicylic acid, acetylsalicylic acid and benzoic acid in selected fruit, vegetables and beverages. All the aspects influencing fiber adsorption (time, temperature, pH, salt addition) and desorption (desorption and injection time, desorption solvent mixture composition) of the analytes have been investigated. An isocratic separation was performed using an acetonitrile-phosphate buffer (pH 2.8; 2 mM) mixture (70:30, v/v) as the mobile phase. The estimated LOD and LOQ values (μg/mL) were in the range 0.002-0.028 and 0.007-0.095. The within-day and day-to-day precision values (RSD%) were between 4.7-6.1 and 6.6-9.4, respectively. The method has been successfully applied to the analysis of fava beans, blueberries, kiwi, tangerines, lemons, oranges and fruit juice (lemon and blueberry) samples. The major advantage of the method is that it only requires simple homogenization and/or centrifugation and dilution steps prior to SPME and injection in the LC system.

  19. Research progress of storage of fresh-cut fruits and juices by natural antimicrobials%天然防腐剂在鲜切水果和果汁保鲜中的研究进展

    Institute of Scientific and Technical Information of China (English)

    王怡; 陆利霞; 熊晓辉

    2012-01-01

    With improved living standard , the demand for low - calorie foods are increasing. The consumption of ready - to - eat fresh - cut fruits and fruit juices is gradually increased because of the attention to the food safety. Due to damaged tissue and form, fresh -cut fruits and fruit juices are easy polluted caused by pathogenic and spoilage microorganisms. If treated under inappropriate manipulation arid storage conditions, the product may be subject to microhm! diseases and spoilage. Quality loss in fresh -cut fruits and unpasteurized juices may be caused by microbiological, en-isymatic, chemical, or physical changes. Among these, microbiological cause is particularly important; first, micro-bial toxins or pathogenic microorganisms in the product are harmfal to the health of consumers; second , mierobial spoilage may incur economic losses to consumers. The use of antiseptic can effectively reduce mierobial pollution and enhance safety. Natural food additives can assure safety and maintain quality characteristics. Studies on the use of natural substances to prevent fresh - cut fruits and unpasteurized juices from microbiological spoilage have been significantly increased in recent years. This review summaries the different studies on the antimicrobial effectiveness to pathogenic and spoilage microorganisms in fresh - cut fruits and fruit juices by natural antimicrobials of animal, plant and mierobial origin%随着国民生活水平的提高,人们对低热量食品的需求不断增大,即食鲜切水果和果汁的消费也逐渐增加,它们的安全性越来越受到人们的重视.鲜切水果和果汁由于组织和形态被破坏极易受到病原微生物和腐败微生物的污染,如果加工或储存条件不当,极易造成微生物致病和腐败.微生物学、酶学、化学或物理学变化均能引起鲜切水果与未高温消毒果汁的质量损失.其中,微生物造成的损失非常重要,有两方面原因:一是微生物毒素或病原微

  20. The effective use of acai juice, blueberry juice and pineapple juice as negative contrast agents for magnetic resonance cholangiopancreatography in children

    Energy Technology Data Exchange (ETDEWEB)

    Bittman, Mark E. [Cohen Children' s Medical Center of New York, North Shore Long Island Jewish Health System, Department of Radiology, New Hyde Park, NY (United States); Callahan, Michael J. [Boston Children' s Hospital, Department of Radiology, Boston, MA (United States)

    2014-07-15

    Magnetic resonance cholangiopancreatography (MRCP) is commonly performed in the evaluation of known or suspected pancreaticobiliary disease in children. The administration of a negative oral contrast agent can improve the quality of the examination without significant additional cost. We describe our experience with certain brands of acai juice, blueberry juice and pineapple juice as negative oral contrast agents in children. We believe these fruit juices are safe, palatable and may improve MRCP image quality. (orig.)

  1. Effect of Different Conditions of Growth and Storage on the Cell Counts of Two Lactic Acid Bacteria after Spray Drying in Orange Juice

    Directory of Open Access Journals (Sweden)

    Joana Barbosa

    2016-03-01

    Full Text Available Consumers increasingly require innovative food products with health benefits. Thus, a dried orange juice incorporating probiotics could be a novel challenge. In this context, we investigated whether different sugars added to the culture media used for growth of two lactic acid bacteria contributed to their protection during spray drying in orange juice and subsequent storage under different conditions of temperature, light exposure and water activity. Cell viability during passage through simulated gastro-intestinal conditions was also investigated. Cells grown in culture medium containing fructose resulted in the worst survival rates during storage. High survival was observed for cells grown in the presence of lactose, followed by glucose. The survival of dried bacteria was enhanced at 4 °C, water activity of 0.03 and absence of daylight. For cells grown in standard culture medium and after 12 months of storage at 4 °C in orange juice powder (about 109 cfu/mL, there was a reduction of approximately 2 log-units for both lactic acid bacteria after gastro-intestinal tract passage simulation. Using the conditions of growth and storage investigated, it is possible to improve the survival rate of lactic acid bacteria and produce an orange juice powder with probiotic characteristics with shelf life of at least 12 months.

  2. Influence of processing on the quality of pomaceas juice (Pyrus communis and Malus domestica - doi: 10.4025/actasciagron.v35i1.15360

    Directory of Open Access Journals (Sweden)

    Andressa Schaia Rocha

    2012-08-01

    Full Text Available Pear (Pyrus communis, which is intensively cultivated in subtropical and temperate climates, has recently attained the 3rd position in the world fruit ranking, just after apple and peach. This fruit exhibits certain similarities to apple with respect to the pulp, but pear is used as a raw material only when apple is no longer available, which suggests that the same technology line may be utilized. Both fruits do have processing compatibilities, and it is permissible to add pear juice to apple juice at levels defined by law. Quality indicators, such as pH, total acidity, total phenolic compounds and antioxidant activity were used. The simple sugar analysis clearly defines fructose as the main component in pear juice, and lower figures were found when enzymatic processing was used. Color intensity measured instrumentally was much greater in pear juice with all processing methods and in apple juice when an enzymatic method was used. The results clearly indicate proper ways of processing pear and apple, aiming to have better products, as the grinding and extraction processing steps surely affect the fruit juice quality.

  3. The Effect of Two Methods of Pomegranate (Punica granatum L Juice Extraction on Quality During Storage at 4∘C

    Directory of Open Access Journals (Sweden)

    Graça Miguel

    2004-01-01

    Full Text Available The effect of two extraction methods of pomegranate juice on its quality and stability was evaluated. The first method consisted of separation of the seeds from fruits and centrifugation. The second method consisted of squeezing fruit halves with an electric lemon squeezer. During a period of 72 hours of cold storage at 4∘C, the juices were evaluated for the presence of sugars, organic acids, and anthocyanins. Delphinidin 3-glucoside was identified to be the major anthocyanin present at the level of 45–69 mg/L. Among the organic acids, oxalic and tartaric acids dominated. The major sugars detected in pomegranate juice were glucose and sucrose. No significant differences in the content of sugars, organic acids, or anthocyanins in juices obtained through application of the two different extraction methods were detected, with the exception of the drastic decrease of cyanidin 3,5-diglucoside level in juice obtained by seed centrifugation. The pH did not show differences between treatments. Titrable acidity and the level of sugars expressed as ∘Brix decreased after 32 and 15 hours after extraction, respectively, when juice was obtained by centrifuging the seeds.

  4. Carrot Juice Administration Decreases Liver Stearoyl-CoA Desaturase 1 and Improves Docosahexaenoic Acid Levels, but Not Steatosis in High Fructose Diet-Fed Weanling Wistar Rats

    Science.gov (United States)

    Mahesh, Malleswarapu; Bharathi, Munugala; Reddy, Mooli Raja Gopal; Kumar, Manchiryala Sravan; Putcha, Uday Kumar; Vajreswari, Ayyalasomayajula; Jeyakumar, Shanmugam M.

    2016-01-01

    Non-alcoholic fatty liver disease (NAFLD) is one of the most prevalent liver diseases associated with an altered lifestyle, besides genetic factors. The control and management of NAFLD mostly depend on lifestyle modifications, due to the lack of a specific therapeutic approach. In this context, we assessed the effect of carrot juice on the development of high fructose-induced hepatic steatosis. For this purpose, male weanling Wistar rats were divided into 4 groups, fed either a control (Con) or high fructose (HFr) diet of AIN93G composition, with or without carrot juice (CJ) for 8 weeks. At the end of the experimental period, plasma biochemical markers, such as triglycerides, alanine aminotransferase, and β-hydroxy butyrate levels were comparable among the 4 groups. Although, the liver injury marker, aspartate aminotransferase, levels in plasma showed a reduction, hepatic triglycerides levels were not significantly reduced by carrot juice ingestion in the HFr diet-fed rats (HFr-CJ). On the other hand, the key triglyceride synthesis pathway enzyme, hepatic stearoyl-CoA desaturase 1 (SCD1), expression at mRNA level was augmented by carrot juice ingestion, while their protein levels showed a significant reduction, which corroborated with decreased monounsaturated fatty acids (MUFA), particularly palmitoleic (C16:1) and oleic (C18:1) acids. Notably, it also improved the long chain n-3 polyunsaturated fatty acid, docosahexaenoic acid (DHA; C22:6) content of the liver in HFr-CJ. In conclusion, carrot juice ingestion decreased the SCD1-mediated production of MUFA and improved DHA levels in liver, under high fructose diet-fed conditions. However, these changes did not significantly lower the hepatic triglyceride levels. PMID:27752492

  5. Fatty acids composition of fruits of selected Central European sedges (Carex L. Cyperaceae)

    Energy Technology Data Exchange (ETDEWEB)

    Bogucka-Kocka, A.; Janyszek, M.

    2010-07-01

    Fatty acids in the fruits of 13 sedge species (Ca rex L., Cyperaceae) were analyzed. The oil contents in the fruits of the studied sedges ranged from 3.73 and 46.52%. In the studied fruit oils 14 different fatty acids were identified. The main unsaturated fatty acids were: linoleic, a-linolenic, oleic, oleo palmitic n-7; oleo palmitic n-9, octadecenic, and eicosenoic acids. The following acids were found in the greatest quantities: linoleic, oleic, a-linolenic and palmitic acids. Based on the fatty acid composition, studied taxa can be divided in two groups. The first group (C. flava, C. pseudocyperus, C. riparia, C. leporina) is a very good source of linoleic acid. The second group, including the remaining species, is a good source of a-linolenic acid. The highest oleic acid contents were observed in C. vulpina. The studied material has shown a low concentration of saturated fatty acids, among which palmitic acid was the main one.Results of the analyses allow for the inclusion of the studied species among plants whose fruits are characterized by a high content of unsaturated fatty acids. (Author)

  6. Study on Seabuckthorn Compound Juice Recipe%沙棘复合果蔬汁饮料配方研究

    Institute of Scientific and Technical Information of China (English)

    宋翔; 李悦; 魏文静; 康明艳

    2015-01-01

    以沙棘、西红柿、胡萝卜3种果蔬汁为原料生产复合果蔬饮料,通过正交试验筛选出该复合保健果蔬汁的最佳配比应为:沙棘汁20%、西红柿汁10%、胡萝卜汁15%、蔗糖10%。酸味剂选择柠檬酸,用量为0.15%;护色剂选用茶多酚,用量为0.12%;稳定剂选用CMC-Na和海藻酸钠组成复合稳定剂,海藻酸钠用量0.15%、CMC-Na用量1.2%。%Seabuckthorn, tomatoes, carrots 3 kinds of juice as raw material to produce composite fruit and vegetable juice, orthogonal experiment was used to select optimum ratio of the composite health care fruit and vegetable juice should be:sea buckthorn juice 20%, tomato juice 10%, sugar 10%, Fresh Carrot Juice 15%. Acid and citric acid, dosage of 0.15%;color protecting agent selection of tea polyphenols, dosage was 0.1%;the stabilizer CMC-Na and sodium alginate composite stabilizer , sodium alginate was 0.10%, the dosage of CMC-Na 15%.

  7. Apricot juice as green corrosion inhibitor of mild steel in phosphoric acid

    Directory of Open Access Journals (Sweden)

    Aprael S. Yaro

    2013-03-01

    Full Text Available The corrosion protection of mild steel in 1 M H3PO4 solution by apricot juice was studied at different temperatures by weight loss technique. Adsorption, activation and statistical studies were addressed in this work. Adsorption studies showed that inhibitor adsorbed on metal surface according to Langmuir isotherm. Average value of heat of adsorption was −14.93 kJ/mol indicates a spontaneous physical adsorption on metal surface. Activation parameters did not changed with addition of inhibitor indicates that there is no change in reaction mechanism. Analysis of variance (ANOVA was also applied. This analysis showed that the corrosion rate influenced by temperature, inhibitor concentration and combined interaction of them.

  8. Ascorbic acid Beta-Carotene and Amino acids in Capsicum (Capsicum annuum during fruit development in Himalayan Hills

    Directory of Open Access Journals (Sweden)

    P. C. Pant

    1984-04-01

    Full Text Available Capsicum varieties viz HC-201 & HC-202 developed at ARU, Almora took 35 days from fruit set to ripening. Results showed significant positive correlation for ascorbic acid and Beta-carotene with days to maturity. Out of eight ninhydrin positive products, only seven could be identified viz, hydroxyproline, proline, lysine, 5-alanine, arginine, threonine and methionine, at the later stages of the fruit development. All amino acids except methionine were found either absent or in traces at the earlier stages of fruit development.

  9. New 5-O-caffeoylquinic acid derivatives in fruit of the wild eggplant relative Solanum viarum

    Science.gov (United States)

    Fruit of cultivated eggplant (Solanum melongena) and several wild relatives (S. aethiopicum, S. macrocarpon, S. anguivi, and S. incanum) have a high content of hydroxycinnamic acid (HCA) conjugates. Typically, caffeoylquinic acid esters predominate, and in particular chlorogenic acid [5-O-(E)-caffeo...

  10. Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit

    Science.gov (United States)

    The unique aroma of melons (Cucumis melo L., Cucurbitaceae) is composed of many volatile compounds biosynthetically derived from fatty-acids, carotenoids, amino-acids as well as terpenes. Incubation of melon fruit cubes with amino- and a-keto acids led to the enhanced formation of aroma compounds be...

  11. Meyve Suyu Tüketimini Teşvik Etmeye Yönelik Sloganlardan Tüketicilerin Etkilenme Düzeylerinin Belirlenmesi: Antalya İli Örneği (Determining The Consumers’ Level Of Response To Tag Lines Developed To Promote Fruit Juice Consumption: Antalya Province Sample)

    OpenAIRE

    ATALAY ORAL, Mükerrem; Akay, Ali Şevki; M. Göksel AKPINAR; Gül, Mevlüt

    2016-01-01

    In this study, it was aimed to determine the level of response to tag lines which are developed for the products presented in the market by fruit juice firms and intended to pursue the fruit juice consumption. Original data from households obtained with face-to-face interview method was evaluated via “SPSS 13.0”. In the research, ChiSquare Analysis Technique was used to determine the level of response to tag lines which are developed for the products presented in the market by ...

  12. The protective role of pomegranate juice against carbon tetrachloride-induced oxidative stress in rats.

    Science.gov (United States)

    Pirinççioğlu, Mihdiye; Kızıl, Göksel; Kızıl, Murat; Kanay, Zeki; Ketani, Aydın

    2014-11-01

    Most pomegranate (Punica granatum Linn., Punicaceae) fruit parts are known to possess enormous antioxidant activity. The present study was carried out to determine the phenolic and flavonoid contents of Derik pomegranate juice and determine its effect against carbon tetrachloride (CCl4)-induced toxicity in rats. Animals were divided into four groups (n = 6): group I: control, group II: CCl4 (1 ml/kg), group III: CCl4 + pomegranate juice and group IV: CCl4 + ursodeoxycholic acid (UDCA). Treatment duration was 4 weeks, and the dose of CCl4 was administered once a week to groups II, III and IV during the experimental period. CCl4-treated rats caused a significant increase in serum enzyme levels, such as aspartate aminotransferase, alanine aminotransferase and total bilirubin, and decrease in albumin, when compared with control. Administration of CCl4 along with pomegranate juice or UDCA significantly reduces these changes. Analysis of lipid peroxide (LPO) levels by thiobarbutiric acid reaction showed a significant increase in liver, kidney and brain tissues of CCl4-treated rats. However, both pomegranate juice and UDCA prevented the increase in LPO level. Histopathological reports also revealed that there is a regenerative activity in the liver and kidney cells. Derik pomegranate juice showed to be hepatoprotective against CCl4-induced hepatic injury. In conclusion, present study reveals a biological evidence that supports the use of pomegranate juice in the treatment of chemical-induced hepatotoxicity.

  13. The effects of juice processing on black mulberry antioxidants

    NARCIS (Netherlands)

    Tomas, M.; Toydemir, G.; Boyacioglu, D.; Hall, R.D.; Beekwilder, M.J.; Capanoglu, E.

    2015-01-01

    Black mulberry fruit is processed to juice at significant scale in Turkey. The effect of industrial-scale juice production on black mulberry antioxidants was evaluated using samples collected from the main steps of processing; including the selection of fruits, washing, mechanical milling, mashing,

  14. Stable isotape ratios of H, C, N an O in Italian citrus juices

    NARCIS (Netherlands)

    Bontempo, L.; Caruso, R.; Fiorillo, M.; Gambino, G.L.; Perini, M.; Simoni, M.; Traulo, P.; Wehrens, H.R.M.J.; Gagliano, G.; Camin, F.

    2014-01-01

    Stable isotope ratios (SIRs) of C, N, H and O have been exensively used in fruit juices quality control (ENV and AOAC methods) to detect added sugar and the watering down of concentrated juice, practices prohibited by European legislation (EU Directive 2012/12). The European Fruit Juice Association

  15. Intake of high-fructose corn syrup sweetened soft drinks, fruit drinks and apple juice is associated with prevalent arthritis in US adults, aged 20–30 years

    Science.gov (United States)

    DeChristopher, L R; Uribarri, J; Tucker, K L

    2016-01-01

    Objective: There is a link between joint and gut inflammation of unknown etiology in arthritis. Existing research indicates that regular consumption of high-fructose corn syrup sweetened (HFCS) soft drinks, but not diet soft drinks, may be associated with increased risk of seropositive rheumatoid arthritis (RA) in women, independent of other dietary and lifestyle factors. One unexplored hypothesis for this association is that fructose malabsorption, due to regular consumption of excess free fructose (EFF) and HFCS, contributes to fructose reactivity in the gastrointestinal tract and intestinal in situ formation of enFruAGEs, which once absorbed, travel beyond the intestinal boundaries to other tissues and promote inflammation. In separate studies, the accumulation of advanced glycation end-products has been associated with joint inflammation in RA. Objective of this study was to assess the association between EFF beverages intake and non-age, non-wear and tear-associated arthritis in US young adults. Methods: In this cross sectional study of 1209 adults aged 20–30y, (Nutrition and Health Examination Surveys 2003–2006) exposure variables were high EFF beverages, including HFCS sweetened soft drinks, and any combination of HFCS sweetened soft drinks, fruit drinks (FD) and apple juice, referred to as tEFF. Analyses of diet soda and diet FD were included for comparison. The outcome was self-reported arthritis. Rao Scott Ҳ2 was used for prevalence differences and logistic regression for associations, adjusted for confounders. Results: Young adults consuming any combination of high EFF beverages (tEFF) ⩾5 times/week (but not diet soda) were three times as likely to have arthritis as non/low consumers (odds ratios=3.01; p⩽0.021; 95% confidence intervals=1.20–7.59), independent of all covariates, including physical activity, other dietary factors, blood glucose and smoking. Conclusion: EFF beverage intake is significantly associated with arthritis in US adults

  16. 响应面优化β-环糊精对佛手果汁脱苦效果的研究%Debittering effect ofβ-cyclodextrin on bergamot fruit juice by response surface design

    Institute of Scientific and Technical Information of China (English)

    梁秀媚; 周爱梅; 杨慧; 刘冬英; 邱凯娜; 陈树喜; 陈汉民

    2014-01-01

    ABSTRACT:Objective To debitterize bergamot fruit juice byβ-cyclodextrin. Methods Based on the sin-gle factor experiment, the response surface design was used to determine the optimum debittering conditions. Results The addition level, operative temperature and time ofβ-cyclodextrin had significant influence on its debittering effect. The optimum debittering technology forβ-cyclodextir in was as follows:the addition level of 0.78 g/100 mL, the temperature of 44 ℃, and the time of 42 min. Under the optimal conditions, the naringin and limonin in bergamot fruit juice were removed by 22.12%and 19.32%respectively. And the concentration of vitamin C, polysaccharide, and flavone in the resultant juice amounted to 7.01 mg/100 mL, 49.71 mg/100 mL and 6.74 mg/100 mL, respectively. Conclusion The method for debitterize bergamot fruit juice byβ-cyclodextrin is feasible, and the effect is obvious.%目的:利用β-环糊精对佛手果汁进行脱苦,探讨了β-环糊精对佛手果汁的脱苦效果。方法在单因素实验的基础上,通过响应面设计确定最佳脱苦条件。结果β-环糊精添加量、温度、作用时间对佛手果汁脱苦均有显著影响;优化工艺条件为:β-环糊精添加量0.78 g/100 mL,温度44℃,作用时间42 min。在该优化工艺条件下,柚皮苷和柠檬苦素的脱除率分别为22.12%和19.32%;同时,佛手果汁中Vc、多糖、黄酮的含量分别为7.01 mg/100 mL、49.71 mg/100 mL和6.74 mg/100 mL。结论利用β-环糊精对佛手果汁进行脱苦的方法可行,效果明显。

  17. Catabolism of Branched Chain Amino Acids Supports Respiration but Not Volatile Synthesis in Tomato Fruits

    Institute of Scientific and Technical Information of China (English)

    Andrej Kochevenko; Wagner L.Araújo; Gregory S.Maloney; Denise M.Tieman; Phuc Thi Do; Mark G.Taylor; Harry J.Klee; Alisdair R.Fernie

    2012-01-01

    The branched-chain amino acid transaminases (BCATs) have a crucial role in metabolism of the branched-chain amino acids leucine,isoleucine,and valine.These enzymes catalyze the last step of synthesis and the initial step of degradation of these amino acids.Although the biosynthetic pathways of branched chain amino acids in plants have been extensively investigated and a number of genes have been characterized,their catabolism in plants is not yet completely understood.We previously characterized the branched chain amino acid transaminase gene family in tomato,revealing both the subcellular localization and kinetic properties of the enzymes encoded by six genes.Here,we examined possible functions of the enzymes during fruit development.We further characterized transgenic plants differing in the expression of branched chain amino acid transaminases 1 and 3,evaluating the rates of respiration in fruits deficient in BCAT1 and the levels of volatiles in lines overexpressing either BCAT1 or BCAT3.We quantitatively tested,via precursor and isotope feeding experiments,the importance of the branched chain amino acids and their corresponding keto acids in the formation of fruit volatiles.Our results not only demonstrate for the first time the importance of branched chain amino acids in fruit respiration,but also reveal that keto acids,rather than amino acids,are the likely precursors for the branched chain flavor volatiles.

  18. Research on the Influencing Factors of China Apple Juice Trade

    Directory of Open Access Journals (Sweden)

    Du Juan

    2013-06-01

    Full Text Available China is the first country in the world in which apple juice is produced and exited and the main producing area is concentrated in the north of China. Some domestic companies which export apple juice are founded. China’s apple juice, mainly exported to USA, Japan and the Europe, has a strong international competitiveness. However, due to the breed and raw material, Chinese apple juice export faces some challenge, like the loss happening in the transport process. The objective of this study is to research China's apple juice export situation and problem using the comparative analysis method. To cut down the loss, this study is trying to offer a relative scientific research for fruit juice industry by analyzing how temperature and concentration influence on thermal conductivity of apple juice, affecting the whole juice industry. It is with great significance to solve the realistic problems and promote China apple juice industry and its international trade.

  19. THE COMPARISON OF ACID ASCORBIC CONTENT DURING PROCESSING OF SOME VEGETABLES AND FRUITS

    Directory of Open Access Journals (Sweden)

    Marcel Avramiuc

    2015-07-01

    Full Text Available In this work there was searched the ascorbic acid content variation in four plant species during processing. The biological material was represented by: green onion, spinach leaves, pear fruits (from vegetable farms around Suceava town and kiwi fruits (from supermarket. The ascorbic acid content was determined through a method based on reduction (by the ascorbic acid of 2.6-Dichlorphenol-indophenol to the corresponding leucoderivate. Through grinding and one hour exposure to air at 20-22°C, the largest reduction in ascorbic acid content was in pear fruits (50%, and the lowest one in spinach leaves (11.7%. By means of thermal processing (boiling the ascorbic acid content of the analyzed species has changed in different proportions. Thus, as compared to fresh samples, in boiled ones the vitamin C content has decreasedmost in pear fruits (by 52.6% and least in spinach leaves (by 38.5%. Under the same conditions, in green onion samplethe ascorbic acid mean content has increased by 10.8%, compared to fresh sample. In the fruit species, under thermal processing conditions, the ascorbic acid mean content was different as against heat-unprocessed samples. Thus, at kiwi fruits both in samples poached with sugar and without sugar, the total content of ascorbic acid (from product and boiling liquid was superior to the heat-unprocessed samples. In contrast, at pear fruits, under the same experimental conditions, the total content of ascorbic acid was lower than in heat-unprocessed samples.

  20. Abscisic acid and sucrose regulate tomato and strawberry fruit ripening through the abscisic acid-stress-ripening transcription factor.

    Science.gov (United States)

    Jia, Haifeng; Jiu, Songtao; Zhang, Cheng; Wang, Chen; Tariq, Pervaiz; Liu, Zhongjie; Wang, Baoju; Cui, Liwen; Fang, Jinggui

    2016-10-01

    Although great progress has been made towards understanding the role of abscisic acid (ABA) and sucrose in fruit ripening, the mechanisms underlying the ABA and sucrose signalling pathways remain elusive. In this study, transcription factor ABA-stress-ripening (ASR), which is involved in the transduction of ABA and sucrose signalling pathways, was isolated and analysed in the nonclimacteric fruit, strawberry and the climacteric fruit, tomato. We have identified four ASR isoforms in tomato and one in strawberry. All ASR sequences contained the ABA stress- and ripening-induced proteins and water-deficit stress-induced proteins (ABA/WDS) domain and all ASR transcripts showed increased expression during fruit development. The expression of the ASR gene was influenced not only by sucrose and ABA, but also by jasmonic acid (JA) and indole-3-acetic acid (IAA), and these four factors were correlated with each other during fruit development. ASR bound the hexose transporter (HT) promoter, which contained a sugar box that activated downstream gene expression. Overexpression of the ASR gene promoted fruit softening and ripening, whereas RNA interference delayed fruit ripening, as well as affected fruit physiological changes. Change in ASR gene expression influenced the expression of several ripening-related genes such as CHS, CHI, F3H, DFR, ANS, UFGT, PG, PL, EXP1/2, XET16, Cel1/2 and PME. Taken together, this study may provide new evidence on the important role of ASR in cross-signalling between ABA and sucrose to regulate tomato and strawberry fruit ripening. The findings of this study also provide new insights into the regulatory mechanism underlying fruit development.

  1. Control on and Management of Sanitation in a Fruit-vegetable Juice Beverage Production Plant%果蔬汁饮料生产车间卫生的控制管理

    Institute of Scientific and Technical Information of China (English)

    杨翠花; 母春丽

    2014-01-01

    With a view of ensuring the sanitary safety of fruit-vegetable juice beverage production,a discussion was made on the detection results of microbial contaminations of water quality,environment,equipment,workers’ hands and packaging materials in a fruit-vegetable juice beverage production workshop,and the corresponding cor-rection and prevention measures were put forward to minimize the risk of contamination of beverage production and implement an overall effective control on and management of the sanitation in the workshop.%为了保证果蔬汁饮料生产的卫生安全,通过对果蔬汁饮料生产车间水质、空间环境、设备、人员手部、包装材料的微生物污染检测结果进行探讨,提出对应的纠正预防措施,最大限度地降低饮料生产污染的风险,使果蔬汁饮料生产车间的卫生得到全面有效的控制和管理。

  2. Simplified miniaturized ultrasound-assisted matrix solid phase dispersion extraction and high performance liquid chromatographic determination of seven flavonoids in citrus fruit juice and human fluid samples: hesperetin and naringenin as biomarkers.

    Science.gov (United States)

    Barfi, Behruz; Asghari, Alireza; Rajabi, Maryam; Barfi, Azadeh; Saeidi, Iman

    2013-10-11

    In the present study, for the first time, a simplified miniaturized ultrasound-assisted matrix solid-phase dispersion (SM-USA-MSPD) method with a different application for liquid matrices was developed to extract different flavonoids (hesperidin, diosmin, eriocitrin, narirutin, naringin, hesperetin and naringenin) from citrus fruit juice and human fluid samples prior to their determination using high performance liquid chromatography (HPLC). Different effective parameters were studied and under the optimum conditions (including sample volume: 150μL; solid phase: silica-based C18, 200mg; eluting solvent: methanol, 500μL; pH: 4; and sonication: 6min; at room temperature), limits of detection and limits of quantification were ranged from 23.3 to 46.8ngmL(-1) and 74.8 to 141.5ngmL(-1), respectively. Once optimized, analytical performance of the method was studied in terms of linearity (0.074-198.5μgmL(-1), r(2)>0.991), accuracy (recovery=84.6-101.5%), and precision (repeatability: intra-day precisionjuices- and the obtained results confirmed that these compounds could be used as good biomarkers of citrus fruit juice intake.

  3. Studies on Manufacturing Process of Pumpkin and Tomato Yellow Juice Blend%南瓜番茄黄色复合汁制作工艺研究

    Institute of Scientific and Technical Information of China (English)

    孙晶; 王奇; 杨爱丽

    2012-01-01

    为了获得南瓜汁和番茄汁为主要成分的黄色复合果蔬汁制作工艺,以南瓜、番茄、菠萝和苹果为原料,经提汁后进行复合,采用正交实验,确定了4种果蔬汁复合的最优配比,同时对最优配方的复合果蔬汁的稳定性进行了研究.结果表明:由50%南瓜汁、25%番茄汁、5%菠萝汁和3%苹果汁复合时,并且添加蔗糖10%,柠檬酸0.2%,口感最好;当南瓜番茄复合果蔬汁中加入0.02%黄原胶和0.06%果胶,均质后,产品均匀稳定.以南瓜汁和番茄汁为主要原料,配以少量的菠萝汁和苹果汁,按一定配比进行复合,添加一定量的黄原胶和果胶,均质后,可得到口感较好,易为消费者接受的黄色复合果蔬汁.%The aim was to obtain the manufacturing process of pumpkin and tomato yellow juice blend. The preparation process of the mixed juice of pumpkin juice blended with tomato juice,pineapple juice and apple juice was studied. The orthogonal test was used to optimize the mixing ratio of pumpkin,tomato,pineapple and apple juice while the contents of the main vegetable and fruit nutritional substances were analyzed. The stability of the mixed vegetable and fruit juice was also studied. The results showed that when the mixing ratio of pumpkin,tomato,pineapple,and apple juice was 50%:25%:5%:3%(v/v),sucrose for 10% and citric acid for 0.2%,which could be accepted by consumers easily addition of 0.02 % xanthan gum and 0.06 % pectin in the pumpkin and tomato juice blend,the pumpkin juice blend suspending stability was well. When pumpkin juice blended with tomato juice,pineapple juice and apple juice as a good mixed ratios,xanthan gum and pectin were added,yellow juice blend was observed,which could be easily accepted by consumers.

  4. 储藏过程中百香果汁非酶褐变的研究%Study on Non-enzymatic Browning of Passion Fruit Juice during Storage

    Institute of Scientific and Technical Information of China (English)

    连志超; 何仁; 周晶晶

    2012-01-01

    百香果汁在储藏过程中易发生非酶褐变,影响其品质。研究了储藏期间同非酶褐变相关的物质的变化规律及其与褐变的关系。结果显示,总糖、还原糖、氨基态氮和VC均随储藏温度升高或储藏时间延长而减少,褐变度及5-HMF含量则随储藏温度升高或储藏时间延长而增加,总酚含量变化不显著。因此,VC的氧化分解及Maillard反应是导致百香果汁储藏过程中非酶褐变的主要原因。%It was easy to find non-enzymatic browning in passion fruit juice during storage.The changing regularity of non-enzymatic browning material in juice and its related browning relationship during storage were studied.The results showed that the temperature was higher or the period was longer,the total sugar,reducing sugars,amino nitrogen and VC were much less,on the contrary,browning degrees and 5-HMF were more,total phenol remained unchanged.Therefore,the oxygenolysis of VC and Maillard reaction mainly lead to the non-enzymatic browning in the passion fruit juice during storage.

  5. Optimization of the ‘Ninghaibai’ Ioquat fruit pulp juice yield by means of pectinase%果胶酶提高‘宁海白’枇杷果浆出汁率的工艺优化

    Institute of Scientific and Technical Information of China (English)

    张兴龙; 王维琴; 余丹丹; 余芳; 邱紫云; 陆浩; 邵兴锋

    2013-01-01

    The aim of this study was to increase the juice yield of 'Ninghaibai' Ioquat fruit pulp,and the BoxBenhnken response surface methodology was implemented through the enzyme degradation of pectinase,based on single factor experiment.The optimum condition was obtained as follows:enzyme amount 0.11g/kg,time of enzymolysis 3.2h,enzymolysis temperature 41.7℃.On the basic of the optimum condition,verification test was conducted to determine the level of juice yield.The result was 78.94%,near to the estimated value 80.15%,which indicated that the response mode was reliable,and the technology could be applied to 'Ninghaibai' Ioquat fruit juice of actual production.%为提高“宁海白”枇杷果浆的出汁率,通过果胶酶的酶解,在单因素的基础上,进行Box-Benhnken响应面优化实验.结果表明,酶解的最佳工艺为酶添加量0.1 1g/kg、酶解时间3.2h、酶解温度为41.7℃.在此基础上进行验证实验,得到出汁率为78.94%,与预测值80.15%接近,响应模型可靠,该工艺可以应用于“宁海白”枇杷果汁的实际生产.

  6. Antioxidant enzymes and fatty acid composition as related to disease resistance in postharvest loquat fruit.

    Science.gov (United States)

    Cao, Shifeng; Yang, Zhenfeng; Cai, Yuting; Zheng, Yonghua

    2014-11-15

    Two cultivars of loquat fruit were stored at 20°C for 10days to investigate the relationship between disease resistance, and fatty acid composition and activities of endogenous antioxidant enzymes. The results showed that decay incidence increased with storage time in both cultivars. A significantly lower disease incidence was observed in 'Qingzhong' fruit than in 'Fuyang', suggesting 'Qingzhong' had increased disease resistance. Meanwhile, 'Qingzhong' fruit also had lower levels of superoxide radical and hydrogen peroxide, and lower lipoxygenase activity, but higher levels of linolenic and linoleic acids and higher activities of catalase (CAT) and ascorbate peroxidase (APX) compared with 'Fuyang'. These results suggest that the higher levels of linolenic and linoleic acids and the higher activity of CAT and APX have a role in disease resistance of postharvest loquat fruit.

  7. Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit.

    Science.gov (United States)

    Gonda, Itay; Bar, Einat; Portnoy, Vitaly; Lev, Shery; Burger, Joseph; Schaffer, Arthur A; Tadmor, Ya'akov; Gepstein, Shimon; Giovannoni, James J; Katzir, Nurit; Lewinsohn, Efraim

    2010-02-01

    The unique aroma of melons (Cucumis melo L., Cucurbitaceae) is composed of many volatile compounds biosynthetically derived from fatty acids, carotenoids, amino acids, and terpenes. Although amino acids are known precursors of aroma compounds in the plant kingdom, the initial steps in the catabolism of amino acids into aroma volatiles have received little attention. Incubation of melon fruit cubes with amino acids and alpha-keto acids led to the enhanced formation of aroma compounds bearing the side chain of the exogenous amino or keto acid supplied. Moreover, L-[(13)C(6)]phenylalanine was also incorporated into aromatic volatile compounds. Amino acid transaminase activities extracted from the flesh of mature melon fruits converted L-isoleucine, L-leucine, L-valine, L-methionine, or L-phenylalanine into their respective alpha-keto acids, utilizing alpha-ketoglutarate as the amine acceptor. Two novel genes were isolated and characterized (CmArAT1 and CmBCAT1) encoding 45.6 kDa and 42.7 kDa proteins, respectively, that displayed aromatic and branched-chain amino acid transaminase activities, respectively, when expressed in Escherichia coli. The expression of CmBCAT1 and CmArAT1 was low in vegetative tissues, but increased in flesh and rind tissues during fruit ripening. In addition, ripe fruits of climacteric aromatic cultivars generally showed high expression of CmBCAT1 and CmArAT1 in contrast to non-climacteric non-aromatic fruits. The results presented here indicate that in melon fruit tissues, the catabolism of amino acids into aroma volatiles can initiate through a transamination mechanism, rather than decarboxylation or direct aldehyde synthesis, as has been demonstrated in other plants.

  8. Low temperature storage affects the ascorbic acid metabolism of cherry tomato fruits.

    Science.gov (United States)

    Tsaniklidis, Georgios; Delis, Costas; Nikoloudakis, Nikolaos; Katinakis, Panagiotis; Aivalakis, Georgios

    2014-11-01

    Tomato fruits are an important source of l-Ascorbic acid, which is an essential compound of human diet. The effect of the widespread practice of cold storing (5-10 °C) tomato fruits was monitored to determine its impact on the concentration and redox status of l-Ascorbic acid. Total l-Ascorbic acid levels were well maintained in both attached fruits and cold treated fruits, while in other treatments its levels were considerably reduced. However, low temperature storage conditions enhanced the expression of most genes coding for enzymes involved in l-Ascorbic acid biosynthesis and redox reactions. The findings suggest that the transcriptional up-regulation under chilling stress conditions of most genes coding for l-Ascorbic acid biosynthetic genes galactono-1,4-lactone dehydrogenase, GDP-d-mannose 3,5-epimerase but also for the isoenzymes of ascorbate peroxidase, monodehydroascorbate reductase, dehydroascorbate reductase enzyme, glutathione reductase that are strongly correlated to the l-Ascorbic redox status. Moreover, fruits stored at 10 °C exhibited higher levels of transcript accumulation of MDHAR2, DHAR1, DHAR2, GR1 and GR2 genes, pointing to a better ability to manage chilling stress in comparison to fruits stored at 5 °C.

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

    Science.gov (United States)

    ... vitamin C, and folate. Focus on whole fruits—fresh, canned, frozen, or dried—instead of juice. The sugar naturally found in fruit does not count as ... fruits to sweeten a recipe instead of adding sugar. 3 Think about ... (in water or 100% juice) as well as fresh, so that you always have a supply on ...

  10. Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations.

    Science.gov (United States)

    Jiménez-Sánchez, Cecilia; Lozano-Sánchez, Jesús; Marti, Nuria; Saura, Domingo; Valero, Manuel; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

    2015-09-01

    Persimmon juice is emerging in the global juice market as a new wholesome commercial juice that could effectively complement a healthy diet, given the epidemiological evidence linking a diet rich in fruits and vegetables with reduced incidences of chronic diseases. However, little data are available on the persimmon-juice composition or on the effect of the technological treatment employed for its production. The present work performs a complete qualitative analytical characterization through high-performance liquid chromatography coupled to electrospray time-of-flight mass spectrometry (HPLC-DAD-ESI-TOF/MS) of the diverse persimmon juices produced under different technologies in a pilot plant (clarification, astringency removal, flash vacuum expansion, centrifugation and pasteurization) in order to evaluate the effect of the different production procedures on the polar chemical profile of persimmon juice. Persimmon-juice extracts have been found to be a source of sugars, protein derivatives, organic acids, vitamins, and polyphenols, including simple polyphenols (phenolic acids and flavonoids) and polymerized flavan-3-ols. A marked influence of processing on the composition of the juices has been noticed. Extracts 3 and 7 (undergoing the combinations of clarification and centrifugation, and astringency removal, centrifugation and pasteurization, respectively) contained more polyphenols, which may help reduce risk of chronic diseases.

  11. Estimating bergamot juice adulteration of lemon juice by high-performance liquid chromatography (HPLC) analysis of flavanone glycosides.

    Science.gov (United States)

    Cautela, Domenico; Laratta, Bruna; Santelli, Francesca; Trifirò, Antonio; Servillo, Luigi; Castaldo, Domenico

    2008-07-09

    The chemical composition of 30 samples of juices obtained from bergamot (Citrus bergamia Risso and Poit.) fruits is reported and compared to the genuineness parameters adopted by Association of the Industry of Juice and Nectars (AIJN) for lemon juice. It was found that the compositional differences between the two juices are distinguishable, although with difficulty. However, these differences are not strong enough to detect the fraudulent addition of bergamot juice to lemon juice. Instead, we found the high-performance liquid chromatography (HPLC) analysis of the flavanones naringin, neohesperidin, and neoeriocitrin, which are present in bergamot juice and practically absent in the lemon juice, is a convenient way to detect and quantify the fraudulent addition of bergamot juice. The method has been validated by calculating the detection and quantification limits according to Eurachem procedures. Employing neoeriocitrin (detection limit = 0.7 mg/L) and naringin (detection limit = 1 mg/L) as markers, it is possible to detect the addition of bergamot juice to lemon juice at the 1% level. When using neohesperidin as a marker (detection limit = 1 mg/L), the minimal percentage of detectable addition of bergamot juice was about 2%. Finally, it is reported that the pattern of flavonoid content of the bergamot juice is similar to those of chinotto (Citrus myrtifolia Raf) and bitter orange (Citrus aurantium L.) juices and that it is possible to distinguish the three kinds of juices by HPLC analysis.

  12. Fatty acid composition of oil obtained from irradiated and non-irradiated whole fruit and fruit flesh of olives (Olea europaea L. 

    Directory of Open Access Journals (Sweden)

    Mahfouz  Al-BACHIR

    2016-08-01

    Full Text Available This study aimed to investigate the fatty acid profile of olive oil extracted from whole fruit and fruit flesh of "Kaissy cultivar" olives, irradiated with 0, 2 and 3 kGy doses of gamma irradiation, and stored for 0, 6 and 12 months. Results on the fatty acid profile showed that the studied oils contained mostly oleic acid