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Sample records for acidic fruit juices

  1. Ascorbic acid stability in fruit juices during thermosonication.

    Science.gov (United States)

    Aguilar, Karla; Garvín, Alfonso; Ibarz, Albert; Augusto, Pedro E D

    2017-07-01

    Thermosonication is an emerging technology useful for inactivating microorganisms and enzymes in fruit juices. However, the effect of the ultrasound processing on the ascorbic acid content is not clear and the results reported in the literature are contradictory. In this work, the impact of sonication and thermosonication on the ascorbic acid content was first evaluated in model systems. Degassed model solutions at four different pH values (3-6) were processed with or without sonication for 60min at two different conditions of temperature (25 and 55°C). In all cases, the ascorbic acid was stable under the treatment. After that, two commercial deaerated fruit juices were processed with and without US at 55°C. The ascorbic acid was also retained in these juices after the ultrasound processing under the most severe conditions studied. In conclusion, previous degassing/deaerating of fruit juices is recommended to prevent ascorbic acid degradation when thermosonication is applied. Copyright © 2017 Elsevier B.V. All rights reserved.

  2. fruit juice

    African Journals Online (AJOL)

    Femi Olorunniji

    2013-08-31

    Aug 31, 2013 ... heat (boiling, pasteurization or sterilization) extractions of fruit juice though optimize their shelf life quality but controversially cause loss of their organoleptic property e.g. flavor, viscosity, taste, nutrient etc. Preservatives of chemical origins e.g. butylated hydroxyanisole (BHA), butylated hydroxytoluene,.

  3. 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. Copyright © 2014 Elsevier Ltd. All rights reserved.

  4. Fruit Juice.

    African Journals Online (AJOL)

    of passion, fi'uit juice because it imparts the teal mouthfeel and the ... fi'uit juice increases with increase of pulp, water soluble pectin and .... rnca.s-iireol soon alle '_li'cp'.'a£§~:_l_ iziglii w1.>:cle1'ii'riel':ts and llrr.

  5. Fruit Juice.

    African Journals Online (AJOL)

    The pulp was passed through a 2mm sieve of a Lipp's kitchen machine to remove the seeds and. fibrous material. The juice was fine-filtered through one layer of ..... citrus quality. In Citrus Nutrition and Quality, ed. S. Nagy&.l. A. Attaway. American Chemical. Society, Washington D. C., pp. 109-124. Schmil't, R. (1981).

  6. Fruit Juice.

    African Journals Online (AJOL)

    Compared to the control sample, stabilizer levels of 0.3% and above increase theviscosity, the higher ... viscosity than in the control sample with the level of stabilizer determining the viscosity. The higher viscosity was obtained by a ..... passion friut juice treated by homogenization and amylase bet'ore pasteurization. T$é3éé.

  7. Decreased sugar concentration in vegetable and fruit juices by growth of functional lactic acid bacteria.

    Science.gov (United States)

    Ishii, Masaki; Matsumoto, Yasuhiko; Nishida, Satoshi; Sekimizu, Kazuhisa

    2017-03-22

    Leuconostoc carnosum #7-2, L. gelidum #4-2, and L. mesenteroides 8/11-3, which were isolated from fermented plant foods, are lactic acid bacteria. We previously reported that these bacteria are functional lactic acid bacteria whose innate immunity-stimulating activities are high based on a silkworm muscle contraction assay. The concentrations of these three lactic acid bacteria increased to more than 1 × 106 colony forming units (cfu)/mL in various vegetable and fruit juices when the pH values were appropriately adjusted. As the bacteria grew in the vegetable and fruit juices, the pH decreased and the concentrations of total sugars and glucose also decreased. These findings suggest that these functional lactic acid bacteria can be used to produce vegetable and fruit juices with reduced sugar levels, which is expected to be beneficial for human health.

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

    Science.gov (United States)

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

    2005-06-29

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

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

    Science.gov (United States)

    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). Copyright © 2016 Elsevier Ltd. All rights reserved.

  10. A quick method for the simultaneous determination of ascorbic acid and sorbic acid in fruit juices by capillary zone electrophoresis.

    Science.gov (United States)

    Tang, Yajun; Wu, Mingjia

    2005-02-15

    A method of quickly determining ascorbic acid and sorbic acid by capillary zone electrophoresis with ultraviolet detection was developed. The choice of background electrolyte, wavelength, injection time and applied voltage were discussed. Ascorbic acid and sorbic acid were well separated in 80mmolL(-1) boric acid-5mmolL(-1)borax (pH = 8.0) in 5min at the detecting wavelength of 270nm. Under the optimum condition, the method has linear ranges of 2.54-352.00mgL(-1) for ascorbic acid and 1.08-336.39mgL(-1) for sorbic acid with the detection limit of 1.70mgL(-1) for ascorbic acid and 0.54mgL(-1) for sorbic acid, respectively. Other organic acids in fruit juices have no effect on the detection. This method is very feasible and simple and can be used to detect ascorbic acid and sorbic acid in fruit juices.

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

    Directory of Open Access Journals (Sweden)

    Simona Žabčíková

    2016-06-01

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

  12. Isolation and identification of lactic acid bacteria from fermented red dragon fruit juices.

    Science.gov (United States)

    Ong, Yien Yien; Tan, Wen Siang; Rosfarizan, Mohamad; Chan, Eng Seng; Tey, Beng Ti

    2012-10-01

    Red dragon fruit or red pitaya is rich in potassium, fiber, and antioxidants. Its nutritional properties and unique flesh color have made it an attractive raw material of various types of food products and beverages including fermented beverages or enzyme drinks. In this study, phenotypic and genotypic methods were used to confirm the identity of lactic acid bacteria (LAB) appeared in fermented red dragon fruit (Hylocereus polyrhizus) beverages. A total of 21 isolates of LAB were isolated and characterized. They belonged to the genus of Enterococcus based on their biochemical characteristics. The isolates can be clustered into two groups by using the randomly amplified polymorphic DNA method. Nucleotide sequencing and restriction fragment length polymorphism of the 16S rRNA region suggested that they were either Enterococcus faecalis or Enterococcus durans. Current research revealed the use of biochemical analyses and molecular approaches to identify the microbial population particularly lactic acid bacteria from fermented red dragon fruit juices. © 2012 Institute of Food Technologists®

  13. 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 by...

  14. Are Fruit Juice Categories Separable?

    OpenAIRE

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

    2008-01-01

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

  15. Production and Preservation of Passion Fruit Juice

    Directory of Open Access Journals (Sweden)

    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.

  16. 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. © 2014 The Society for Applied Microbiology.

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

    Directory of Open Access Journals (Sweden)

    Aurel Pisoschi

    2011-02-01

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

  18. Effects of Fruit Zone Leaf Removal on the Concentrations of Phenolic and Organic Acids in Istrian Malvasia Grape Juice and Wine

    Directory of Open Access Journals (Sweden)

    Marijan Bubola

    2012-01-01

    Full Text Available Phenolic acids, represented by hydroxycinnamic and hydroxybenzoic acids and their derivatives, are the most abundant phenolic compounds in grape juice and wine of white grapevine cultivars. The effects of fruit zone leaf removal on the concentration of hydroxycinnamic, hydroxybenzoic and organic acids of cv. Istrian Malvasia grape juice and wine are investigated in this study. Fruit zone leaf removal was applied at three different phenological stages: before blooming, at berry set and at veraison. Control treatment without leaf removal was also included. At veraison two intensities of leaf removal were applied. Phenolic and organic acids were identified and quantified using high-performance liquid chromatography. Juice samples from the grapes treated at the stages before blooming and berry set had the lowest concentrations of tartaric acid and the highest concentrations of malic acid, while juices from veraison stage treatments had the lowest concentrations of malic acid and the highest concentrations of tartaric acid. Before blooming treatment significantly lowered the concentration of all hydroxycinnamic and hydroxybenzoic acids in grape juice in comparison with other investigated treatments, which did not affect the concentration of total hydroxycinnamic acids considerably. The concentration of hydroxybenzoic acids in grape juice was lower in veraison treatments in comparison with berry set and control treatments. The concentrations of hydroxycinnamic, hydroxybenzoic and organic acids in wine followed the same trends as observed in grape juice. It is concluded that the concentration of phenolic and organic acids in grape juice and wine of white grapevine cultivars can be managed with the timing of fruit zone leaf removal according to the desired wine style.

  19. Quality assessment of fruit juices by NIR spectroscopy

    Directory of Open Access Journals (Sweden)

    Petr Šnurkovič

    2013-01-01

    Full Text Available In the article there is described the detection of substances used for adulteration of fruit juices. They were investigated in juice products distributed within the network of retail markets. This detection was performed using the method of near-infrared spectroscopy (NIR. There were analysed samples of orange juices, apple juices, and grapefruit juices. At the beginning, there were assessed quality parameters (soluble dry matter, total acids, formol number, malic acid, citric acid, ascorbic acid, lactic acid, specific density, and ethanol content and their compatibility with the limit values specified by the Association of the Industries of Juices and Nectars. The research covered 45 kinds of fruit juices and there was found 10 cases when at least one parameter was out of the approved limits. After that there was used the discrimination analysis and it enabled to separate pure juices from those containing at least 1 % of admixtures. This method also helped to distinguish between the group of fresh squeezed juices and the juices made of fruit concentrates. Using the diagnostics “Principal Component Scores 3D Display”, there were arranged various numbers of similar groups of juice samples with similar compound profiles.

  20. The colligative properties of fruit juices by photopyroelectric calorimetry

    Science.gov (United States)

    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.

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

    OpenAIRE

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

    2014-01-01

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

  2. 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

  3. 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 wine...

  4. Silica-titania xerogel doped with Mo,P-heteropoly compounds for solid phase spectrophotometric determination of ascorbic acid in fruit juices, pharmaceuticals, and synthetic urine.

    Science.gov (United States)

    Morosanova, Maria A; Morosanova, Elena I

    2017-01-01

    Ascorbic acid is one of the most important vitamins to monitor in dietary sources (juices and vitamins) and biological liquids. Silica and silica-titania xerogels doped with Mo,P-heteropoly compounds (HPC) have been synthesized varying titanium(IV) and HPC content in sol. Their surface area and porosity have been studied with nitrogen adsorption and scanning electron microscopy, their elemental composition has been studied with energy-dispersive X-ray analysis. The redox properties of the sensor material with sufficient porosity and maximal HPC content have been studied with potentiometry and solid phase spectrophotometry and it has been used for solid phase spectrophotometric determination of ascorbic acid. The proposed method is characterized by good selectivity, simple probe pretreatment and broad analytical range (2-200 mg/L, LOD 0.7 mg/L) and has been applied to the analysis of fruit juices, vitamin tablets, and synthetic urine. New sensor material has been used for simple and selective solid phase spectrophotometric procedure of ascorbic acid determination in fruit juices, vitamin tablets, and synthetic urine.Graphical abstractWe synthesized several silica-titania xerogels doped with Mo,P-heteropoly compounds, studied their properties, and designed the sensor material for solid phase spectrophotometric determination of ascorbic acid in fruit juices, pharmaceuticals, and synthetic urine.

  5. Fruits, vegetables, 100% juices, and cognitive function.

    Science.gov (United States)

    Lamport, Daniel J; Saunders, Caroline; Butler, Laurie T; Spencer, Jeremy Pe

    2014-12-01

    Although reviews of the association between polyphenol intake and cognition exist, research examining the cognitive effects of fruit, vegetable, and juice consumption across epidemiological and intervention studies has not been previously examined. For the present review, critical inclusion criteria were human participants, a measure of fruit, vegetable, or 100% juice consumption, an objective measure of cognitive function, and a clinical diagnosis of neuropsychological disease. Studies were excluded if consumption of fruits, vegetables, or juice was not assessed in isolation from other food groups, or if there was no statistical control for education or IQ. Seventeen of 19 epidemiological studies and 3 of 6 intervention studies reported significant benefits of fruit, vegetable, or juice consumption for cognitive performance. The data suggest that chronic consumption of fruits, vegetables, and juices is beneficial for cognition in healthy older adults. The limited data from acute interventions indicate that consumption of fruit juices can have immediate benefits for memory function in adults with mild cognitive impairment; however, as of yet, acute benefits have not been observed in healthy adults. Conclusions regarding an optimum dietary intake for fruits, vegetables, and juices are difficult to quantify because of substantial heterogeneity in the categorization of consumption of these foods. © 2014 International Life Sciences Institute.

  6. 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. Copyright © 2015 Elsevier Inc. All rights reserved.

  7. Spoilage of fruit juices by filamentous fungi

    Science.gov (United States)

    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...

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

    Directory of Open Access Journals (Sweden)

    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.

  9. 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. Copyright © 2016 Elsevier B.V. All rights reserved.

  10. Golden wine produced from mixed juices of passion fruit ( Passiflora ...

    African Journals Online (AJOL)

    Golden wine produced from mixed juices of passion fruit ( Passiflora edulis ), mango ( Mangifera indica ) and pineapple ( Ananas comosus ) ... (CFU/ml) of fermenting must, total soluble solids (degrees Brix), pH, alcohol content, titratable acidity in percent, fermentation temperature, sugar content (g/l), and specific gravity.

  11. 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

  12. 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 composition...

  13. 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.

  14. 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.

  15. 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.

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

    Science.gov (United States)

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

    2015-07-29

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

  17. 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.

  18. 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.

  19. 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.

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

    Science.gov (United States)

    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 (Pfruit; however, only apple and grapefruit exhibited significantly greater (Pfruit; however, both fresh grapes and commercial grape juice contained significantly more (Pfruit 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. Copyright © 2013 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

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

    Directory of Open Access Journals (Sweden)

    Nagaraja

    2015-12-01

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

  2. Recovery of alicyclobacillus from inhibitory fruit juice concentrates

    National Research Council Canada - National Science Library

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

    2011-01-01

    .... 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...

  3. Effectiveness of a bacteriophage in reducing Listeria monocytogenes on fresh-cut fruits and fruit juices.

    Science.gov (United States)

    Oliveira, M; Viñas, I; Colàs, P; Anguera, M; Usall, J; Abadias, M

    2014-04-01

    Listeria monocytogenes is a serious foodborne pathogen and new strategies to control it in food are needed. Among them, bacteriophages hold attributes that appear to be attractive. The objective of this study was to investigate the efficacy of the bacteriophage Listex P100 to control L. monocytogenes growth on melon, pear and apple products (juices and slices) stored at 10 °C. L. monocytogenes grew well in untreated fruit slices. In juices, the pathogen grew in untreated melon, survived in untreated pear and decreased in untreated apple. Phage treatment was more effective on melon followed by pear, but no effect on apple products was observed. Reductions of about 1.50 and 1.00 log cfu plug(-1) for melon and pear slices were found, respectively. In juices, higher reductions were obtained in melon (8.00 log cfu mL(-1)) followed by pear (2.10 log cfu mL(-1)) after 8 days of storage. L. monocytogenes in apple juice was unaffected by phage treatment in which the phage decreased to almost undetectable numbers. These results highlight that Listex P100 could avoid pathogen growth on fresh-cut and in fruit juices with high pH during storage at 10 °C. The combination with other technologies may be required to improve the phage application on high acidity fruits. Copyright © 2013 Elsevier Ltd. All rights reserved.

  4. Native protein recovery from potato fruit juice by ultrafiltration

    NARCIS (Netherlands)

    Zwijnenberg, Harmen Jan; Kemperman, Antonius J.B.; Boerrigter, M.E.; Lotz, Martin; Dijksterhuis, Jan F.; Koops, G.H.; Poulsen, Poul Emil

    2002-01-01

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

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

    Science.gov (United States)

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

    1984-11-17

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

  6. 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 considered...

  7. Spectrophotometric determination of carminic acid in human plasma and fruit juices by second order calibration of the absorbance spectra-pH data matrices coupled with standard addition method.

    Science.gov (United States)

    Samari, Fayezeh; Hemmateenejad, Bahram; Shamsipur, Mojtaba

    2010-05-14

    A simple analytical method based on the second-order calibration of the pH gradient spectrophotometric data was developed for assay of carminic acid (CA) in human plasma and orange juice over the concentration range of 1.5-14.0microM. The multi-way data analysis method was coupled with standard addition to encounter the significant effects of plasma and juices matrices on the acid-base behavior and UV-vis. absorbance spectra of CA. Thus, the standard addition three-way calibration data of plasma or fruit juices samples were analyzed by parallel factor analysis (PARAFAC) and the concentration related scores were used to derive a standard addition plot such as one obtained in univariate standard addition method. The number of PARAFAC components was obtained utilizing different criteria such as core consistency and residual errors through pf-test implementation. The applicability of the proposed method was evaluated by analysis of human plasma and fruit juices spiked with different levels of standard CA solutions. The results confirmed the success of the proposed method in the analysis of pH gradient spectrophotometric data for determination of CA. The recoveries were between 86.7 and 106.7. Copyright 2010 Elsevier B.V. All rights reserved.

  8. Optimization of tropical fruit juice based on sensory and nutritional characteristics

    Directory of Open Access Journals (Sweden)

    Paula Nogueira CURI

    Full Text Available Abstract The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50% pineapple and 50% persimmon, and 33% pineapple, 33% persimmon, and 33% orange.

  9. Incomplete carbohydrate absorption from fruit juice consumption after acute diarrhea

    OpenAIRE

    Ribeiro Jr, Hugo; Ribeiro, Tereza Cristina; Valois, Sandra; Mattos, Angela; Lifshitz, Fima

    2001-01-01

    Texto completo: acesso restrito. p. 325–327 We carried out a double-blind, randomized study in 60 children with acute diarrhea to determine their capacity to tolerate commonly consumed fruit juices. Feedings of juice with high fructose/glucose ratios and sorbitol resulted in incomplete carbohydrate absorption and recurrence of diarrhea during the phase immediately after improvement of the illness.

  10. Fruit juice-induced endothelium-dependent relaxations in isolated porcine coronary arteries: evaluation of different fruit juices and purees and optimization of a red fruit juice blend.

    Science.gov (United States)

    Auger, Cyril; Kim, Jong-Hun; Trinh, Sandrine; Chataigneau, Thierry; Popken, Anne M; Schini-Kerth, Valérie B

    2011-05-01

    Numerous studies have indicated that several polyphenol-rich sources such as red wine and green tea are potent inducers of endothelium-dependent relaxations in isolated arteries. As various fruits and berries are known to contain high levels of polyphenols, the aim of the present study was to assess the ability of selected pure fruit juices and purees as well as blends to cause endothelium-dependent relaxations in isolated arteries. Vascular reactivity was assessed using porcine coronary artery rings, and fruit juices, purees and blends were characterized for their content in vitamin C, total phenolic, sugar and antioxidant activity. Fruit juices and purees caused variable concentration-dependent relaxations, with blackcurrant, aronia, cranberry, blueberry, lingonberry, and grape being the most effective fruits. Several blends of red fruits caused endothelium-dependent relaxations. Relaxations to blend D involved both a NO- and an EDHF-mediated components. The present findings indicate that some berries and blends of red fruit juices are potent inducers of endothelium-dependent relaxations in the porcine coronary artery. This effect involves both endothelium-derived NO and EDHF, and appears to be dependent on their polyphenolic composition rather than on the polyphenolic content.

  11. 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.

  12. 21 CFR 102.33 - Beverages that contain fruit or vegetable juice.

    Science.gov (United States)

    2010-04-01

    ... representation. (g)(1) If one or more juices in a juice beverage is made from concentrate, the name of the juice... 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...

  13. 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

  14. 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.

  15. 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%.

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

    Directory of Open Access Journals (Sweden)

    L. Chiusano

    2015-09-01

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

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

    Science.gov (United States)

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

    2015-01-01

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

  18. Preservative Effects of Gmelina arborea Fruits and Nauclea latifolia Stem Bark Extracts on Fruit Juice in Comparison with a Known Chemical Preservative

    Directory of Open Access Journals (Sweden)

    Akharaiyi Fred Coolborn

    2017-12-01

    Full Text Available Fruit juices are liable to spoilage as a result of fermentation by microorganisms. This study is intended to provide information on preservative of fruit juices with plant extracts. The preservative effects of Gmelina arborea fruit and Nauclea latifolia stem bark extracts in apple and pineapple juices were assessed in comparison to chemical preservative (sodium benzoate as a positive control and refrigeration at 4 °C as a negative control measures. Decrease in microbial load during storage was observed in the prepared juice samples. G. arborea fruit extract in microbial inhibition was more potent followed by sodium benzoate and N. latifolia stem bark extract. G. arborea preserved juices were of better choice in sensory evaluation for acceptability than N. latifolia and sodium benzoate preserved juices. Phytochemical screened from the extracts are saponins, tannins, flavonoids, alkaloids and steroids. The titratable acidity of the prepared juices evaluated G. arborea of lower titratable acidity value than N. latifolia. The results has provided a partial support for the use of G. arborea fruits and N. latifolia stem bark extracts for preservation of fruit juices. The use of N. latifolia and G. arborea as preservative agents have not been documented and could be potential sources of natural preservative agents for future use in preservation of alcoholic and non alcoholic beverages.

  19. 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.

  20. PROCESS FOR THE PREPARATION OF JUICE FROM FRUIT RAW MATERIAL AND MEDALS

    Directory of Open Access Journals (Sweden)

    Andrey Aleksandrovich Belyaev

    2017-01-01

    Full Text Available The article presents the results of technology development and the formulation of a fruit juice with honey, the study of the organoleptic, physical-chemical and microbiological properties of the resulting product. The best organoleptic properties are set for a sample containing small-fruited apple juice – 750 ml, honey – 25 ml, syrup hips – 50 ml, water – 175 ml. The results of the physicochemical tests showed that the content of soluble solids in the juice was 16.2% sugar – 37.6% titratable acids in terms of malic acid – 0.46%. Mesophilic clostridium, spore-forming mesophilic aerobic and facultative anaerobic microorganisms group asporogenous microorganisms, mold fungi, yeast in samples of blended juice is not detected. Inclusion in separate heat treatment technology for honey syrup – 60 degrees, and small-fruited apple juice – 75 degrees is necessary for the greatest saving in honey nutrients, and the receipt of the application of microbiological safety performance. In terms of industrial sterility of the sample corresponds to the technical regulations on juice products TR CU 023/2011.

  1. Raw material requirements planning in fruit juice production

    OpenAIRE

    Milić Dušan; Lukač-Bulatović Mirjana; Kalanović-Bulatović Branka; Milovančević Zoran

    2016-01-01

    The primary purpose of this research is to determine the production capacity requirements of a model fruit juice producer. In addition to fruit processing capacities, the company is in possession of its own land devoted to orchards. The research was conducted on the basis of a balance method, which has been used in fruit production for the planning of processing capacity requirements, i.e. the striking of a harmonious balance between the land capacity utilization via orchards and the industry...

  2. 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.

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

    Directory of Open Access Journals (Sweden)

    Patricia Prati

    2005-03-01

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

  4. Erosive potential of cola and orange fruit juice on tooth colored ...

    African Journals Online (AJOL)

    Background: Erosion is a common condition which manifests due to consumption of high caloric and low pH acidic food stuffs such as carbonated drinks and fruit juices which cause irreversible damage to dental hard tissues and early deterioration of the dental restorations. Aim: The main aim of this study is to evaluate and ...

  5. Opuntia ficus indica (L.) Mill. fruit juice protects liver from carbon tetrachloride-induced injury.

    Science.gov (United States)

    Galati, E M; Mondello, M R; Lauriano, E R; Taviano, M F; Galluzzo, M; Miceli, N

    2005-09-01

    The protective effects of the juice of Opuntia ficus indica fruit (prickly pear) against carbon tetrachloride (CCl(4))-induced hepatotoxicity were examined in rats. The animals were treated orally with the juice (3 mL/rat) 2 h after administration of the hepatotoxic agent. Preventive effects were studied by giving the juice (3 mL/rat) for 9 consecutive days. On day 9 the rats received the hepatotoxic agent. Morphological and biochemical evaluations were carried out 24, 48 and 72 h after induction of the hepatic damage. Data show that O. ficus indica fruit juice administration exerts protective and curative effects against the CCl(4)-induced degenerative process in rat liver. Histology evaluation revealed a normal hepatic parenchyma at 48 h; the injury was fully restored after 72 h. Moreover, a significant reduction in CCl(4)-induced increase of GOT and GPT plasma levels is evident; these data are in agreement with the functional improvement of hepatocytes. O. ficus indica fruit juice contains many phenol compounds, ascorbic acid, betalains, betacyanins, and a flavonoid fraction, which consists mainly of rutin and isorhamnetin derivatives. Hepatoprotection may be related to the flavonoid fraction of the juice, but other compounds, such as vitamin C and betalains could, synergistically, counteract many degenerative processes by means of their antioxidant activity. Copyright 2005 John Wiley & Sons, Ltd.

  6. Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas.

    Science.gov (United States)

    Fessard, Amandine; Kapoor, Ashish; Patche, Jessica; Assemat, Sophie; Hoarau, Mathilde; Bourdon, Emmanuel; Bahorun, Theeshan; Remize, Fabienne

    2017-05-10

    Tropical fruits like pineapple, papaya, mango, and beverages such as green or black teas, represent an underestimated source of antioxidants that could exert health-promoting properties. Most food processing technologies applied to fruit beverages or teas result in an impairment of inherent nutritional properties. Conversely, we hypothesise that lactic acid fermentation may constitute a promising route to maintain and even improve the nutritional qualities of processed fruits. Using specific growth media, lactic acid bacteria were selected from the fruit phyllosphere diversity and fruit juice, with the latter undergoing acidification kinetics analyses and characterised for exopolysaccharide production. Strains able to ferment tropical fruit juices or teas into pleasant beverages, within a short time, were of particular interest. Strains Weissella cibaria 64 and Leuconostoc mesenteroides 12b, able to increase antioxidant activity, were specifically studied as potential starters for lactic fermented pineapple juice.

  7. Preparation and application of a poly (ionic liquid)-based molecularly imprinted polymer for multiple monolithic fiber solid-phase microextraction of phenolic acids in fruit juice and beer samples.

    Science.gov (United States)

    Chen, Lei; Huang, Xiaojia

    2017-10-23

    In this work, a new molecularly imprinted polymer (MIP) using a poly (ionic liquid) (PIL) as a functional monomer was prepared and utilized as the extraction medium of multiple monolithic fiber solid-phase microextraction (MMF-SPME). A PIL, 1-ally-3-vinylimidazolium chloride, was used as a functional monomer, and 3,4-dihydroxybenzenepropanoic acid (DBA) and ethylene dimethacrylate were chosen as the template molecule and cross-linker, respectively, to synthesize the PIL/MIP. Under the optimized preparation conditions, the recognition coefficient of PIL-MIP for DBA was as high as 11.6. The combination of PIL/MIP-MMF-SPME and high-performance liquid chromatography with diode array detection (HPLC/DAD) was developed for the sensitive determination of phenolic acids (PAs) in fruit juice and beer samples. Under the optimal conditions which were investigated in detail, the limits of detection (LODs, S/N = 3) for PAs in fruit juice were 0.024-0.24 μg L(-1), and the related values were 0.011-0.052 μg L(-1) for the beer sample. The intra-day and inter-day precision (relative standard deviations, n = 4, %) at 1.0 and 100.0 μg L(-1) spiking concentration were both less than 10%. In the analysis of PAs in fruit juice and beer samples, satisfactory recoveries and repeatability were achieved. In comparison with reported approaches, the proposed method exhibited some advantages including high selectivity, convenience, satisfactory sensitivity and environmental friendliness.

  8. Stability of Pycnogenol® as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion.

    Science.gov (United States)

    Frontela, Carmen; Ros, Gaspar; Martínez, Carmen; Sánchez-Siles, Luis M; Canali, Raffaella; Virgili, Fabio

    2011-01-30

    The enrichment of fruit juices with concentrated polyphenolic extracts is an expedient strategy to compensate possible phenolic loss through gastrointestinal processing. Pycnogenol, a standardised procyanidin-rich extract from pine bark, has been proposed as a potential candidate for polyphenol enrichment of foods. In this study the effects of in vitro digestion on the phenolic profile of fruit juices enriched with Pycnogenol were investigated. After in vitro digestion the level of detectable total phenolic compounds (expressed as gallic acid equivalent) was higher in both pineapple and red fruit juices enriched with Pycnogenol than in non-enriched commercial juices. Five phenolic monomeric compounds were identified by high-performance liquid chromatography, namely chlorogenic acid, caffeic acid, ferulic acid, gallic acid and taxifolin, the last two being predominant. In vitro digestion of both Pycnogenol-enriched pineapple and red fruit juices led to a significant (P Pycnogenol after in vitro gastrointestinal digestion makes it a good choice for phenolic enrichment of fruit juices. 2010 Society of Chemical Industry.

  9. Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in fruit juices.

    Science.gov (United States)

    Mazzotta, A S

    2001-03-01

    The heat resistance of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella enterica (serotypes Typhimurium, Enteritidis, Gaminara, Rubislaw, and Hartford), and Listeria monocytogenes was evaluated in single-strength apple. orange, and white grape juices adjusted to pH 3.9. The heat resistance increased significantly (P juices at the temperatures tested, with lower z-values than Salmonella and L. monocytogenes. The heat resistance (D(60 degrees C)-values) of all three pathogens, assessed in tryptic soy broth adjusted to different pH values, increased above pH 4.0. From the results obtained in this study, one example of a treatment that will inactivate 5 logs of vegetative pathogens was calculated as 3 s at 71.1 degrees C (z-value of 5.3 degrees C). Normal processing conditions calculated for hot-filled, shelf-stable juices achieve a lethality in excess of 50,000 D for all three pathogens.

  10. Patulin production by Byssochlamys spp. in fruit juices.

    Science.gov (United States)

    Rice, S L; Beuchat, L R; Worthington, R E

    1977-01-01

    Ten strains of Byssochlamys fulva and three strains of B. nivea were cultured in a laboratory medium and tested for their ability to produce patulin. Two strains of B. fulva and all three strains of B. nivea produced the mycotoxin. One strain of B. fulva produced patulin in 11 of 13 processed fruit juices, with greatest amounts being produced in blueberry, red raspberry, and boysenberry juices, whereas no patulin was detected in prune or tomato juices. Grown in Concord grape juice at 18, 25, 30, and 38 degrees C, this strain produced the highest patulin concentration at 18 degrees C after 25 days, whereas biomass production was greatest at 25 and 30 degrees C after 20 and 25 days. PMID:596876

  11. 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...... distillation set up. The data were compared to recovery of the aroma compounds by vacuum membrane distillation (VMD). The flux of SGMD increased with an increase in temperature, feed flow rate or sweeping gas flow rate. Increased temperature and feed flow rate also increased the concentration factors...... the degradation of anthocyanins and polyphenolic compounds in the juice. Industrial relevanceHigh temperature evaporation is the most widely used industrial technique for aroma recovery and concentration of juices, but membrane distillation (MD) may provide for gentler aroma stripping and lower energy consumption...

  12. 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.

  13. Mutagenic and antimutagenic potentials of fruit juices of five ...

    African Journals Online (AJOL)

    Mutagenic and antimutagenic activities of freeze dried fruit juices (FDFJ) of Morinda elliptica Ridl. (Rubiaceae), Morinda citrifolia L. (Rubiaceae), Averrhoa bilimbi L. (Oxalidaceae), Phyllantus acidus (L.) Skeels (Phyllantaceae) and Myristica fragrans Houtt. (Myristicaceae) in Allium cepa L was evaluated. Testing the ...

  14. Reverse osmosis as a potential technique to improve antioxidant properties of fruit juices used for functional beverages.

    Science.gov (United States)

    Gunathilake, K D P P; Yu, Li Juan; Rupasinghe, H P Vasantha

    2014-04-01

    Reverse osmosis (RO) as a potential technique to improve the antioxidant properties of cranberry, blueberry and apple juices was evaluated for the formulation of a functional beverage. The effects of temperature (20-40 °C) and trans-membrane pressure (25-35 bars) on physico-chemical and antioxidant properties of fruit juices were evaluated to optimize the operating parameters for each fruit juice. There was no significant effect on any quality parameters of fruit juices under studied operating parameters of RO. However, total soluble solid, total acidity and colour (a(∗)) of the concentrated juices increased in proportion to their volumetric concentrations. Antioxidant capacity measured by FRAP assay of concentrated apple, blueberry and cranberry juice was increased by 40%, 34%, and 30%, respectively. LDL oxidation inhibition by concentrated blueberry and cranberry juice was increased up to 41% and 45%, respectively. The results suggest that RO can be used for enhancing the health promoting properties of fruit juices. Copyright © 2013 Elsevier Ltd. All rights reserved.

  15. 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.

  16. 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

    OpenAIRE

    Gopinathan, S.; D. Naveenraj

    2013-01-01

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

  17. The ORAC/kcal ratio qualifies nutritional and functional properties of fruit juices, nectars, and fruit drinks.

    Science.gov (United States)

    Ninfali, Paolino; Chiarabini, Andrea; Angelino, Donato

    2014-09-01

    Fruit beverages are source of antioxidants, but their sugar content plays an important role in the epidemic of obesity. In this study, we considered 32 fruit beverages consumed in Italy (13 fruit juices, 11 nectars, and 8 fruit drinks), which were analyzed for caloric intake, total phenols (TP), ascorbic acid, and antioxidant capacity (oxygen radical absorbance capacity (ORAC) method). Results showed that the caloric intake was almost completely provided by the sugar content, ranging from 5.5 to 19%. The ORAC/kcal ratio was taken as an indicator of the antioxidant performance of fruit beverages. Fruit juices containing berries, red orange, and goji showed the best performances, together with berries or pears nectars and fruit drinks made with rose hips or tea extracts. The 95% of antioxidant capacity was provided by TP, which showed a significant linear correlation with the net ORAC values. Overall, the results indicate that the ORAC/kcal ratio is a suitable parameter to rank the quality of fruit beverages.

  18. 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.

  19. Neosartorya glabra polygalacturonase produced from fruit peels as inducers has the potential for application in passion fruit and apple juices

    Directory of Open Access Journals (Sweden)

    Vanessa Elisa Pinheiro

    2017-04-01

    Full Text Available Summary Polygalacturonases are enzymes with the biotechnological potential for use in fruit juice clarification and for the enhancement of filtration efficiency. The aim of this work was to assess the production of polygalacturonase by the fungus Neosartorya glabra by means of solid-state and submerged fermentation using fruit peel residues as the carbon source, and also apply the enzyme in the clarification and decrease in viscosity of passion fruit and apple juices. The highest polygalacturonase (4.52 U/g/h production was obtained by means of submerged fermentation in Vogel´s medium (1964 containing orange peel – Bahia variety (Citrus sinensis, at a concentration of 1.5% (w/v, dried mass at 30-35°C for 72 h. The polygalacturonase of the crude extract presented optimal activity at 60°C and pH 5.5. The enzyme retained around 90% of the initial activity after 180 minutes at 40°C, and 50% of the initial activity after 150 minutes at 50°C. The enzyme was shown to be stable at acid pH values (3.0-6.5 after 120 minutes at 25oC. All these favourable enzymatic properties make the polygalacturonase attractive for potential uses in the industry of pectin-rich fruit juices, since the application of the crude extract to passion fruit (Passiflora edulis juice caused an 80% reduction in viscosity and 75% decrease in light absorbance. In the processing of apple pulp juice (Malus domestica, there was a 50% reduction in viscosity and 78% decrease in light absorbance.

  20. Effect of Abscission Zone Formation on Orange (Citrus sinensis) Fruit/Juice Quality for Trees Affected by Huanglongbing (HLB).

    Science.gov (United States)

    Baldwin, Elizabeth; Plotto, Anne; Bai, Jinhe; Manthey, John; Zhao, Wei; Raithore, Smita; Irey, Mike

    2018-03-01

    Orange trees affected by huanglongbing (HLB) exhibit excessive fruit drop, and fruit loosely attached to the tree may have inferior flavor. Fruit were collected from healthy and HLB-infected (Candidatus liberibacter asiaticus) 'Hamlin' and 'Valencia' trees. Prior to harvest, the trees were shaken, fruit that dropped collected, tree-retained fruit harvested, and all fruit juiced. For chemical analyses, sugars and acids were generally lowest in HLB dropped (HLB-D) fruit juice compared to nonshaken healthy (H), healthy retained (H-R), and healthy dropped fruit (H-D) in early season (December) but not for the late season (January) 'Hamlin' or 'Valencia' except for sugar/acid ratio. The bitter limonoids, many flavonoids, and terpenoid volatiles were generally higher in HLB juice, especially HLB-D juice, compared to the other samples. The lower sugars, higher bitter limonoids, flavonoids, and terpenoid volatiles in HLB-D fruit, loosely attached to the tree, contributed to off-flavor, as was confirmed by sensory analyses.

  1. 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.

  2. 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. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. Ideal sweetness of mixed juices from Amazon fruits

    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.

  4. Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits.

    Science.gov (United States)

    Mayuoni Kirshenbaum, Lina; Benjamin, Ofir; Porat, Ron

    2016-03-15

    The present study aimed to compare the sensory and nutritional attributes of 'Wonderful' pomegranate juices extracted from separated arils with those from pressed whole fruits. Five different sensory tests were conducted to evaluate the flavor quality of 'Wonderful' pomegranate juices. Consumer acceptance tests revealed that juice from separated arils achieved significantly higher likability scores than that from whole pressed fruits. Furthermore, preference tests revealed that 84% of the tasters preferred the juice extracted from separated arils whereas only 16% preferred the juice from whole pressed fruits. Sensory discrimination tests (triangle tests) revealed that tasters significantly distinguished between the two juices at P ≤ 0.01. Descriptive tests by a trained panel and sensory analysis with an electronic tongue demonstrated that juice from whole pressed fruits was more astringent and had a stronger aftertaste than juice from separated arils. Juice from pressed whole fruits contained significantly higher levels of phenols and hydrolysable tannins, which led to higher astringency. Pomegranate juice extracted from separated arils was less astringent and more preferred by tasters than juice from whole pressed fruits. Nonetheless, juice from separated arils has lower nutritional benefits. © 2015 Society of Chemical Industry.

  5. Effects of latitude and weather conditions on contents of sugars, fruit acids, and ascorbic acid in black currant (Ribes nigrum L.) juice.

    Science.gov (United States)

    Zheng, Jie; Yang, Baoru; Tuomasjukka, Saska; Ou, Shiyi; Kallio, Heikki

    2009-04-08

    The genetic background determined the composition of black currants and the compositional response to weather conditions. The variety Melalahti had higher values for glucose and sugar/acid ratio and lower contents of fructose, citric acid, quinic acid, and vitamin C than the varieties Mortti and Ola (p<0.05). In comparison to black currants grown in northern Finland (latitude 66 degrees 34' N), the berries grown in southern Finland (latitude 60 degrees 23' N) had higher contents of fructose, glucose, sucrose, and citric acid (by 8.8, 6.1, 10.0, and 11.7%, respectively) and lower contents of malic acid, quinic acid, and vitamin C (by 31.1, 23.9, and 12.6%) (p<0.05). Fructose, glucose, and citric acid in Melalahti were not influenced by the weather, whereas their concentrations in Mortti and Ola correlated positively with the average temperature in February (Pearson's correlation coefficients = 0.53-0.79, p<0.01) and July (Pearson's correlation coefficients = 0.63-0.87, p<0.01) and negatively with the percentage of the days with a relative humidity of 10-30% from the start of the growth season until the day of harvest (Pearson's correlation coefficients = from -0.47 to -0.76, p<0.01). Positive correlations existed between fructose and glucose (Pearson's correlation coefficients = 0.95-0.96, p<0.01), citric acid and fructose (Pearson's correlation coefficients = 0.57-0.75, p<0.01), as well as between citric acid and glucose (Pearson's correlation coefficients = 0.56-0.70, p<0.01) in the three varieties because of the closely related metabolic pathways.

  6. 19 CFR 151.91 - Brix values of unconcentrated natural fruit juices.

    Science.gov (United States)

    2010-04-01

    .... Note 2, Chapter 20, HTSUS: Kind of fruit juice Average Brix value (degrees) Apple 13.3 Apricot 14.3... 19 Customs Duties 2 2010-04-01 2010-04-01 false Brix values of unconcentrated natural fruit juices... SECURITY; DEPARTMENT OF THE TREASURY (CONTINUED) EXAMINATION, SAMPLING, AND TESTING OF MERCHANDISE Fruit...

  7. Determination of traces of silicone defoamer in fruit juices by solvent extraction/atomic absorption spectroscopy.

    Science.gov (United States)

    Gooch, E G

    1993-01-01

    Silicone defoamers are used to control foam during the processing of fruit juices. Residual silicones in fruit juices can be separated from the naturally occurring siliceous materials in fruit products and selectively recovered by solvent extraction, after suitable pretreatment. The recovered silicone is measured by atomic absorption spectroscopy. Silicone concentrations as low as about 1 ppm can be measured. The juices are accurately spiked for recovery studies by the addition of silicone dispersed in D-sorbitol.

  8. Environmentally-friendly and ultrasonic-assisted preparation of two-dimensional ultrathin Ni/Co-NO3 layered double hydroxide nanosheet for micro solid-phase extraction of phenolic acids from fruit juices.

    Science.gov (United States)

    Soltani, Roozbeh; Shahvar, Ali; Dinari, Mohammad; Saraji, Mohammad

    2018-01-01

    In this paper, we report an environmentally-friendly and low cost synthetic approach for large-scale fabrication of 2-dimentional porous Ni/Co-NO3-based layered double hydroxide (Ni/Co-NO3-LDH) nanosheet through ultrasonic-assisted process. The synthesis procedure used ethylene glycol/water system as an eco-friendly solvent system. The synthesized LDH was characterized by FE-SEM, TEM, XRD, and FT-IR techniques. FE-SEM and TEM images showed porous structure surface morphology of the synthesized LDH. Also, For Ni/Co-NO3-LDH, a hexagonal ultrathin layered was obtained owing to ultrasonic irradiation and applied processing conditions. The prepared LDH was used as sorbent in dispersive micro solid-phase extraction procedure. Two phenolic acids including p-hydroxybenzoic acid and p-coumaric acid were selected as model compounds. Some experimental factors affecting the extraction efficiency of the analytes were investigated and optimized. Finally, the sorbent was used for the extraction of model compound from fruit juice samples followed by high performance liquid chromatography. Linear dynamic range of 0.5-500µgL-1 with a low detection limit (0.1µgL-1) was obtained by the method. The relative standard deviations were 2.5 and 4.3% for p-hydroxybenzoic acid and p-coumaric acid, respectively. All recoveries were between 82 and 92%. Copyright © 2017 Elsevier B.V. All rights reserved.

  9. Concentração de ácido ascórbico em sucos de diversas frutas brasileiras e sua relação com preço e necessidades diárias recomendadas de vitamina C Concentration of ascorbic acid in juices of several Brazilian fruit and its relationship with cost and daily allowances of vitamin C

    Directory of Open Access Journals (Sweden)

    Maria José Roncada

    1977-03-01

    Full Text Available Foram analisados sucos industrializados de diversas frutas brasileiras, assim como frutas naturais das espécies utilizadas na fabricação dos sucos processados, adquiridos na Capital do Estado de São Paulo, para se determinar sua concentração em ácido ascórbico. O método utilizado na dosagem do ácido ascórbico foi o de Tillmans. Os resultados foram expressos em valores médios. Dentre os sucos industrializados analisados, os sucos integrais de caju e os concentrados de laranja e tangerina, foram os que apresentaram maior teor de ácido ascórbico. Os valores médios para sucos de frutas frescas foram mais elevados que para os industrializados (exceção dos concentrados . Calculou-se também a quantidade de ácido ascórbico (em mg contida em um copo (250 ml de refresco ou de suco natural, bem como seu custo. Esses dados foram também relacionados com as necessidades diárias recomendadas, as quais poderão ser preenchidas de maneira menos dispendiosa pelas diluições necessárias de suco de caju processado ou por suco fresco de laranja.Ascorbic acid content was studied in several commercial fruit juices and in the juice of Brazilian fresh fruit of the same species used in commercial preparations, excepting those unavailable on the market at the time of the study. Tillmans' method was employed in the assessment of ascorbic acid. Results were presented in average figures. Among processed juices, whole cashew juice and concentrated orange and tangerine juices presented the highest concentration of ascorbic acid. The mean values for fresh fruit juice were higher than processed juices (excepting the concentrated ones. The quantity of ascorbic acid contained in a glass (mg per 250 ml of each of the juices was calculated as well as the cost of a glass of juice. These data were also related to daily allowances of ascorbic acid and respective cost. Daily allowances may be met more cheaply using processed cashew and fresh orange juices than

  10. 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.

  11. ASCORBIC ACID RETENTION IN CANNED LIME JUICE ...

    African Journals Online (AJOL)

    From linear regression calculations, 300 ppm sodium metabisulfite resulted in the longest shelf-life of 49 weeks while the control samples had the shortest shelf-life of 22 weeks. Key words: Ascorbic acid stability; Citrus aurantifolia; lime juice, sodium metabisulfite, sodium benzoate, shelf-life. Résumé ASCORBIC ACIDE ...

  12. Multivariate statistical analysis of the polyphenolic constituents in kiwifruit juices to trace fruit varieties and geographical origins.

    Science.gov (United States)

    Guo, Jing; Yuan, Yahong; Dou, Pei; Yue, Tianli

    2017-10-01

    Fifty-one kiwifruit juice samples of seven kiwifruit varieties from five regions in China were analyzed to determine their polyphenols contents and to trace fruit varieties and geographical origins by multivariate statistical analysis. Twenty-one polyphenols belonging to four compound classes were determined by ultra-high-performance liquid chromatography coupled with ultra-high-resolution TOF mass spectrometry. (-)-Epicatechin, (+)-catechin, procyanidin B1 and caffeic acid derivatives were the predominant phenolic compounds in the juices. Principal component analysis (PCA) allowed a clear separation of the juices according to kiwifruit varieties. Stepwise linear discriminant analysis (SLDA) yielded satisfactory categorization of samples, provided 100% success rate according to kiwifruit varieties and 92.2% success rate according to geographical origins. The result showed that polyphenolic profiles of kiwifruit juices contain enough information to trace fruit varieties and geographical origins. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. 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.

  14. Polyphenol variability in the fruits and juices of a cider apple progeny.

    Science.gov (United States)

    Verdu, Cindy F; Childebrand, Nicolas; Marnet, Nathalie; Lebail, Gildas; Dupuis, Fabrice; Laurens, François; Guilet, David; Guyot, Sylvain

    2014-05-01

    Polyphenols have a favourable antioxidant potential on human health, suggesting that their high content in apple is responsible for the beneficial effects of apple consumption. They are also linked to the quality of apple juices and ciders since they are predominantly responsible for astringency, bitterness and colour. Major phenolic compounds were quantified by liquid chromatography in fruits and juices from a cider apple progeny harvested for 3 years. The total content of procyanidins and their average degree of polymerisation (DPn) were also determined in fruits by phloroglucinolysis. Variability and extraction yield of these compounds were determined. The variability observed in the progeny was representative of the variability observed in many cider apple varieties. Hydroxycinnamic acids were the most extractable group, with an average extraction yield of 67%, whereas flavonols and anthocyanins were the least. This study is the first to introduce variability and extraction yields of the main phenolic compounds in both fruits and juices of a cider apple progeny. This dataset will be used for an upcoming QTL mapping study, an original approach that has never been undertaken for cider apple. © 2013 Society of Chemical Industry.

  15. Raw material requirements planning in fruit juice production

    Directory of Open Access Journals (Sweden)

    Milić Dušan

    2016-01-01

    Full Text Available The primary purpose of this research is to determine the production capacity requirements of a model fruit juice producer. In addition to fruit processing capacities, the company is in possession of its own land devoted to orchards. The research was conducted on the basis of a balance method, which has been used in fruit production for the planning of processing capacity requirements, i.e. the striking of a harmonious balance between the land capacity utilization via orchards and the industry of fruit processing. For the planned production of 33,280 tons of raw materials, at average yields, the producer should be in possession of an area of 2,344 ha. For the processing capacity of 160 tons of raw materials a day, the producer should be in possession of the following diversity and spatial distribution of cultivated fruit species: strawberries (516 ha, raspberries (332 ha, sour cherries (361 ha, apricots (71 ha, peaches (178 ha, blueberries (320 ha, plums (50 ha, pears (89 ha, apples (137 ha, quinces (50 ha, and grapes (240 ha.

  16. 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. Copyright 2009 Elsevier Ltd. All rights reserved.

  17. Physio-chemical, mineral composition and antioxidant properties of Roselle (Hibiscus sabdariffa L.) extract blended with tropical fruit juices

    National Research Council Canada - National Science Library

    Chove, B E; Wicklunc, T; Remberg, S F; Mgaya, K B

    2014-01-01

    Different varieties of fruit juices and beverages are available globally and there has been an increased consumption of fruit juices and beverages due to consumer awareness of nutritional and health benefits...

  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. Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices.

    Science.gov (United States)

    Kaddumukasa, Phoebe P; Imathiu, Samuel M; Mathara, Julius M; Nakavuma, Jesca L

    2017-11-01

    Fresh juices rich in health and nutritional benefits are valued for their fresh flavor, taste, and aroma. These juices' quality however is affected by factors like temperature, light, and microbiological contamination significantly changing physicochemical parameters and storage stability. Physicochemical and microbiological analyses of passion fruit, pineapple, and mango juices in dark and light bottles at 24°C and 4°C were conducted in Kampala, Uganda for 12 days. Physicochemical parameters significantly reduced (p  .05) were observed for the microbiological analyses. pH values ranged from 3.0 to 4.2 (dark) bottles and 2.9 to 4.0 (light) bottles for juices at 24°C and 4°C. °Brix values were from 1.0 to 5.5 for dark and clear bottles at 24°C and 4°C. TTA (%) values ranged from 1.1 to 7.2 (dark) bottles and 1.1 to 7.4 for (light) bottles at 24°C and 4°C. Ascorbic acid content ranged from 3.5 to 61.0 mg/ 100 ml and 5.5 to 56.7 mg/100 ml for juices in dark and clear bottles, respectively. total plate counts ranged from 1.3 × 10___ to 3.3 × 107 CFU/ml (dark bottles at 24°C) to 3.5 × 10³ to 3.3 × 108 CFU/ml (dark bottles at 4°C). For juices in light bottles, total plate counts ranged from 1.8 × 10___ to 8.0 × 107 CFU/ml (24°C) and 2.7 × 10___ to 1.5 × 108 CFU/ml (4°C). High microbial loads suggest the use of poor processing techniques and lack of good hygiene which lower quality and reduce storage stability of juices. Storage temperature greatly reduces physicochemical parameters both at ambient and refrigeration temperatures. This implies that temperature control for unpasteurized juices is critical in order to inhibit microorganism metabolic activities which accelerate biodeterioration leading to spoilage and short shelf life. Fresh unpasteurized juices stored at 24°C and 4°C may safely be consumed within 1 and 2 days, respectively.

  20. 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.

  1. 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.

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

    Science.gov (United States)

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

    2008-01-01

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

  3. The Effects on Purchase Intention: The Case of Fruit Juice

    Directory of Open Access Journals (Sweden)

    Zaynutdinova Nodira

    2017-09-01

    Full Text Available Promoting a company to the markets, the level of its competitiveness largely depends on how recognizable the company’s brand among consumers is. This research study aims to analyze the direct effects of brand equity and satisfaction and the moderating effects of the degree of implication, perceived risk and grade of information on purchase intention. For this purpose, we developed an empirical study in the field of fruit juice applying the Aaker’s brand equity model. We talk about the product that is bought and consumed with a certain frequency and from which there is a wide range of purchasing alternatives to choose from and that allows variability in loyalty levels. In addition, it is a product that is not only consumed in the home, but even the individual increasingly takes his or her own buying decisions about it.

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

    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. Copyright © 2011 John Wiley & Sons, Ltd.

  5. Quality assessment of industrially processed fruit juices available in dhaka city, bangladesh.

    Science.gov (United States)

    Tasnim, F; Anwar Hossain, M; Kamal Hossain, M; Lopa, D; Formuzul Haque, K M

    2010-12-01

    This study was performed to evaluate the nutritional and microbiological quality of industrially processed packed fruit juices of mango (Mangifera indica) and orange (Citrus sinensis) from nine different manufacturing companies in Dhaka City. The highest quantity of total sugar (17.62%) and reducing sugar (9.99%) was recorded in mango juices while the lowest in orange juices (10.41% and 2.24% respectively) of different companies. In this study, protein contents were comparatively higher in mango juices than in orange juices. The pH of all samples varied from 3.50±0.10 to 4.70±0.05. Vitamin C content was comparatively higher in mango juices. The levels of metals tested namely, arsenic, lead, copper and zinc in the juices were within the limits of Bangladesh Standard and Testing Institute (BSTI) for fruit juices. The microbiological qualities of all the products were within the limits of the Gulf standards (the recommended Microbiological Standards for any fruit juice sold in the Gulf Region). Based on the above results, it is suggested that processed juices be prepared under hygienic conditions.

  6. Not-from-concentrate blueberry juice extraction utilizing frozen fruit, heated mash, and enzyme processes

    Science.gov (United States)

    Juice production is a multibillion dollar industry and an economical way to use fruit past seasonal harvests. To evaluate how production steps influence not-from-concentrate (NFC) blueberry (Vaccinium sp.) juice recovery, bench top and pilot scale experiments were performed. In bench-top, southern h...

  7. 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

    2014-01-01

    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. PMID:24782614

  8. ascorbic acid retention in canned lime juice preserved with sulfur ...

    African Journals Online (AJOL)

    ASCORBIC ACID RETENTION IN CANNED LIME JUICE. PRESERVED WITH SULFUR DIOXIDE AND BENZOIC ACID. Francis M Malhooko“ and Elizabeth N Kiniiya'. ABSTRACT. The effects of two levels each of sodium metabisulfite and sodium benzoate on the shelf-life of canned lime juice stored at ambient temperature ...

  9. Inactivation and injury of pressure-resistant strains of Escherichia coli O157 and Listeria monocytogenes in fruit juices.

    Science.gov (United States)

    Jordan, S L; Pascual, C; Bracey, E; Mackey, B M

    2001-09-01

    To investigate methods for inactivating a pressure-resistant strain of Escherichia coli O157 in fruit juices. Cells of a pressure-resistant strain of E. coli O157 (C9490) were exposed to pressures of between, 0.1 and 500 MPa for 5 min in orange, apple or tomato juice. Treatment at 500 MPa achieved an immediate reduction of 5 log units in apple juice (pH 3.5) and tomato juice (pH 4.1), but only about a 1-2 log10 reduction in orange juice (pH 3.8). The greater level of inactivation in tomato juice than in orange juice of lower pH was due to the presence of low levels (0.7%) of salt in the tomato juice. With the type-strain of E. coli (ATCC 11775) and Listeria monocytogenes NCTC 11994, similar levels of inactivation were achieved at pressures 200 MPa lower. Following storage of pressure-treated orange juice at 4 degrees C for 24 h or 25 degrees C for 3 h, the level of inactivation of E. coli O157 strain C9490 increased to 4.4 or > 7 log10 units, respectively. Treatment at 500 MPa may be insufficient to achieve a '5D' reduction in counts of pressure-resistant strains of E. coli, but subsequent death during storage substantially increases process lethality. Commercially-practicable pressure processes can be used to inactivate even the most pressure-and acid-resistant strains of E. coli O157, provided that processing and subsequent storage conditions are carefully optimized.

  10. 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 snack energy intake, with more overall energy consumed when juice was provided (175.4 ± 50.0 kcal vs. 104.8 ± 62.8 kcal, p snack increased beverage and/or food intake, and serving 100% juice led to greater overall snack energy intake. Future research should examine the role of 100% fruit juice, and beverage portion size, in contributing to excessive daily energy intake in preschool-aged children. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. INVESTIGATION OF HEALTH EFFECT OF FRUIT JUICE FROM LINGONBERRY (VACCINIUM VITIS - IDEA VIA PHYSICOCHEMICAL METHODS

    Directory of Open Access Journals (Sweden)

    Poli Radusheva

    2017-10-01

    Full Text Available Objective: Antioxidants reduce cell damaging effects of free radicals, they also are used as medications to treat various forms of brain injury. Forest fruits as a lingonberry contain a lot of flavonoids and antioxidant supplements which contribute to the protection of different types of cancers and cardiovascular health problems. Purpose: The aim of this study is to explore the relations between natural fluorescence in juice from lingonberry and its total phenolic content and total antioxidant capacity in view of the usefulness of these compounds for human health and hygiene of food. Materials and Methods: For this reason, the juices from lingonberry from the region of Velingrad еnriched with lactulose will be investigated by using optical methods (colour measuring, fluorescence spectroscopy, rheological properties and sensor analysis. It may be an alternative method for quantifying the phenols and vitamins in juice from wild berries. Results: The dependences between chemical parameters, colour characteristics and the ratio between the intensity of emission and the intensity of excitation for exciting wavelength 275 nm have been found. The dependence between antioxidant activity and total phenolic content also exists. Excitation in the UV region is suitable for distinguishing the phenolic content and antioxidant compounds. The most suitable wavelengths found to be 265 nm and 275 nm. Lingonberry juices with lactulose exhibited non-Newtonian behaviour and Ostwald-de-Waele model are applied to calculate its rheological properties. Conclusions: The natural fluorescence of the lingonberry juices was correlated with their antioxidant properties, total phenolic content and lightness. From fluorescence spectra three groups of fluorescence components are determined – phenolic acids, tannins and flavonoids. The obtained results and discussion presented here give the direction for further studies and additional test for validation of the correlation

  12. 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

  13. 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

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

    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...

  14. 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.

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

    Science.gov (United States)

    Bailey, David G

    2010-11-01

    A new type of interaction in which fruit juices diminish oral drug bioavailability through inhibition of uptake transport is the focus of this review. The discovery was based on an opposite to anticipated finding when assessing the possibility of grapefruit juice increasing oral fexofenadine bioavailability in humans through inhibition of intestinal MDR1-mediated efflux transport. In follow-up investigations, grapefruit or orange juice at low concentrations potentially and selectively inhibited in vitro OATP1A2-mediated uptake compared with MDR1-caused efflux substrate transport. These juices at high volume dramatically depressed oral fexofenadine bioavailability. Grapefruit was the representative juice to characterize the interaction subsequently. A volume-effect relationship study using a normal juice amount halved average fexofenadine absorption. Individual variability and reproducibility data indicated the clinical interaction involved direct inhibition of intestinal OATP1A2. Naringin was a major causal component suggesting that other flavonoids in fruits and vegetables might also produce the effect. Duration of juice clinical inhibition of fexofenadine absorption lasted more than 2 h but less than 4 h indicating the interaction was avoidable with appropriate interval of time between juice and drug consumption. Grapefruit juice lowered the oral bioavailability of several medications transported by OATP1A2 (acebutolol, celiprolol, fexofenadine, talinolol, L-thyroxine) while orange juice did the same for others (atenolol, celiprolol, ciprofloxacin, fexofenadine). Juice clinical inhibition of OATP2B1 was unresolved while that of OATP1B1 seemed unlikely. The interaction between grapefruit juice and etoposide also seemed relevant. Knowledge of both affected uptake transporter and drug hydrophilicity assisted prediction of the clinical interaction with grapefruit or orange juice. © 2010 The Author. British Journal of Clinical Pharmacology © 2010 The British

  16. 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.

  17. 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).

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

    OpenAIRE

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

    2008-01-01

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

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

    Directory of Open Access Journals (Sweden)

    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.

  20. Social support is a primary influence on home fruit, 100% juice, and vegetable availability.

    Science.gov (United States)

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

    2008-07-01

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

  1. 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

  2. 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.

  3. microbiological safety of fruit juices served in cafes/resturants, jimma ...

    African Journals Online (AJOL)

    dell

    BACK GROUND: Traditionally, fruit products have been regarded as microbiologically safer than other unprocessed foods. However, many outbreaks of human infections have been associated with the consumption of contaminated fruit juices. The objective of this study was to evaluate the microbiological safety and quality ...

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

    Science.gov (United States)

    Children tend to eat more fruit and vegetables when more are available in the home. We proposed and tested a model that predicts the availability at home (hereinafter termed "home availability") of fruit, 100% juice, and vegetables, using new measures of frequency of food shopping, purchase, and com...

  5. 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.

  6. 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.

  7. Water Consumption in European Children: Associations with Intake of Fruit Juices, Soft Drinks and Related Parenting Practices.

    Science.gov (United States)

    Mantziki, Krystallia; Renders, Carry M; Seidell, Jaap C

    2017-05-31

    Background : High intake of fruit juices and soft drinks contributes to excessive weight gain and obesity in children. Furthermore, parenting practices play an important role in the development of children's dietary habits. The way parents play this role in the development of their children's choices of beverages is still unclear. Objectives : To study the associations: (1) of both fruit juices and soft drinks consumption with water consumption of children and (2) The associations between parenting practices towards fruit juices and soft drinks and water consumption of children. Design : Cross-sectional data from 6 to 8 year old children from seven European communities ( n = 1187) were collected. Associations among fruit juices, soft drinks, the respective parenting practices and the child's water consumption were assessed by parental questionnaires. Results : The consumption of water was inversely associated with that of soft drinks but not with the consumption of fruit juices. The child's water intake was favorably influenced when stricter parenting practices towards soft drinks were adopted (e.g., less parental allowance, low home availability and high parental self-efficacy in managing intake). There was less influence observed of parenting practices towards fruit juices. Fruit juices were consumed more often than soft drinks. Conclusions : Low consumption of soft drinks-and not of fruit juices-was associated with high water consumption in children in the current study. Moreover, parenting practices towards both fruit juices and soft drinks were associated with the water intake of the children, irrespective of their socio-economic status.

  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. Oxytocic effect of Ananas comosus fruit juice on isolated pregnant ...

    African Journals Online (AJOL)

    This work sought to find out whether Ananas comosus (pineapple) juice can cause abortion in gravid albino rats. Thirty two pregnant albino rats were used in two separate in vivo experiments. The first set of 16 pregnant rats were divided into 4 groups and groups 2, 3 and 4 were assigned undiluted pineapple juice for 24hrs, ...

  10. 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.

  11. 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.

  12. Occurrence and Health Risk of Patulin and Pyrethroids in Fruit Juices Consumed in Bangkok, Thailand.

    Science.gov (United States)

    Poapolathep, Saranya; Tanhan, Phanwimol; Piasai, Onuma; Imsilp, Kanjana; Hajslova, Jana; Giorgi, Mario; Kumagai, Susumu; Poapolathep, Amnart

    2017-09-01

    The mycotoxin patulin (PAT) is well known as a natural contaminant of apple- and other fruit-based products. Pesticides are a group of chemicals abundantly used in agriculture to maximize productivity by protecting crops from pests and weeds. Because of their harmful health effects, PAT and pesticides are strictly monitored. The current study was undertaken to investigate the significance of PAT and pyrethroid insecticide contamination in a variety of fruit juices in Bangkok. To do this, a total of 200 fruit juice samples, consisting of 40 samples each of apple, apricot, peach, pineapple, and grape juice, were collected from supermarkets in Bangkok, Thailand. PAT contamination in a variety of fruit juices was detected using validated liquid chromatography-tandem mass spectrometry, and pyrethroid insecticides (cypermethrin, cyfluthrin, and flumethrin) were analyzed using a gas chromatography equipped with micro-electron capture detector. The survey found that PAT concentrations were lower than the maximum residue limit established by European Union. The results of the present study suggest that the risk of exposure to harmful levels of PAT, cypermethrin, cyfluthrin, and flumethrin in fruit juices is very low in urban areas of Thailand.

  13. 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.

  14. Survival of Listeria monocytogenes in Fruit Juices During Refrigerated and Temperature-Abusive Storage

    OpenAIRE

    Piotrowski, Christine Lelia

    2003-01-01

    Survival of Listeria monocytogenes in apple, orange, red grape, and white grape juice was evaluated. A six-strain cocktail of L. monocytogenes was used to inoculate (approx. 7 log cfu/ml) fruit juices, which were stored at 4, 10 and 24°C for up to 61 days. Inoculated red grape juice was stored for up to 5 hours only. Samples were withdrawn at appropriate intervals, neutralized with 1.0 N NaOH, serially diluted in 0.1% peptone water, and surface plated onto Tryptic Soy Agar + 0.6% Yeast E...

  15. Estimation of the freezing point of concentrated fruit juices for application in freeze concentration

    OpenAIRE

    Auleda Amorós, Josep Maria; Raventós Santamaria, Mercè; Sánchez Machado, José; Hernández Yáñez, Eduard

    2011-01-01

    In freeze concentration operations the fluids remain at temperatures below 0 °C. For a good study of this concentration operation is very important to know the values of freezing point. The aim of this work was to establish a model that predicts the freezing point of fruit juices at various concentrations within the range of interest for freeze concentration (10–40 °Brix). The model proposed relates the freezing point of a juice with the concentrations of main sugars present in the juice: suc...

  16. Gluconacetobacter sp. gel_SEA623-2, bacterial cellulose producing bacterium isolated from citrus fruit juice

    Directory of Open Access Journals (Sweden)

    S.S. Kim

    2017-02-01

    Full Text Available Cellulose producing bacterial strain was isolated from citrus fruit juice fungus. The isolated strain was identified as Gluconacetobacter sp. gel_SEA623-2 based on several morphological characteristics, biochemical tests, and 16S rRNA conducted. Culture conditions for bacterial cellulose production by SEA623-2 were screened in static trays. Conditions were extensively optimized by varying the kind of fruit juice, pH, sugar concentration, and temperature for maximum cellulose production. SEA623-2 has a high productive capacity in citrus processing medium, but not in other fruits. The optimal combination of the media constituents for bacterial cellulose production is as follows: 10% citrus juice, 10% sucrose, 1% acetic acid, and 1% ethanol at 30 °C, pH 3.5. Bacterial cellulose produced by SEA623-2 has soft physical properties, high tensile strength, and high water retention value. The cellulose produced by the selected bacteria is suitable as a cosmetic and medical material.

  17. NMR-based multi parametric quality control of fruit juices: SGF profiling.

    Science.gov (United States)

    Spraul, Manfred; Schütz, Birk; Rinke, Peter; Koswig, Susanne; Humpfer, Eberhard; Schäfer, Hartmut; Mörtter, Monika; Fang, Fang; Marx, Ute C; Minoja, Anna

    2009-02-01

    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.

  18. Cranberry juice and combinations of its organic acids are effective against experimental urinary tract infection

    DEFF Research Database (Denmark)

    Jensen, Heidi Dorthe; Struve, Carsten; Christensen, Søren Brøgger

    2017-01-01

    The antibacterial effect of cranberry juice and the organic acids therein on infection by uro28 pathogenic Escherichia coli was studied in an experimental mouse model of urinary tract infection (UTI). Reduced bacterial counts were found in the bladder (P ... juice. Commercially available cranberry juice cocktail also significantly reduced (P juice (P juice, were tested...... in combination and individually. The four organic acids also decreased bacterial levels in the bladder when administered together (P plus citric acid (P plus quinic acid (P

  19. The association between blood pressure in adolescents and the consumption of fruits, vegetables and fruit juice--an exploratory study.

    Science.gov (United States)

    Damasceno, Marta M C; de Araújo, Márcio F M; de Freitas, Roberto W J Freire; de Almeida, Paulo C; Zanetti, Maria L

    2011-06-01

    The objective of this study was to correlate blood pressure levels with the consumption of fruit, vegetables and pulses and fruit juice among Brazilian adolescents. Scientific evidence has shown a relationship between the regular consumption of vegetables and the prevention of cardiovascular disturbances, such as arterial hypertension, cerebrovascular disease and dyslipidemia. A cross-sectional and correlational study was designed involving a random sample of 794 adolescents from 12 private schools located in a metropolitan area in the north-east of Brazil. The subjects responded to a questionnaire structured so as to investigate their regular consumption of fruits, vegetables, pulses and juice. Blood pressure was measured three times, with an interval of one minute between each measurement. The average of the last two measurements was used for the study. The chi-square test, Kruskal-Wallis test and Spearman's rank correlation were used to investigate the association between blood pressure and the consumption of fruit, vegetables, pulses and juice. Lower values of systolic and diastolic blood pressure were identified in adolescents with a consumption of fruit ≥twice daily (pvegetables and pulses, systolic blood pressure was lower among adolescents who consumed more of this type of food (p=0·021). This study concluded that adolescents who consume more fruit have lower systolic and diastolic blood pressure, while those who regularly consume vegetables and pulses also had lower levels of systolic pressure. The results of this study suggest that nurses can develop health education activities in schools to encourage the consumption of fruits, vegetables, pulses and fruit juices, especially among those adolescents who are more likely to develop arterial hypertension. © 2011 Blackwell Publishing Ltd.

  20. 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.

  1. Inhibition of Nonenzymatic Protein Glycation by Pomegranate and Other Fruit Juices

    Science.gov (United States)

    Dorsey, Pamela Garner; Greenspan, Phillip

    2014-01-01

    Abstract 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. PMID:24433074

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

    Directory of Open Access Journals (Sweden)

    Si Yi Pan

    2008-06-01

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

  3. 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.

  4. 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

  5. Black Currant (Ribes nigrumL.) and Bilberry (Vaccinium myrtillusL.) Fruit Juices Inhibit Adhesion ofAsaiaspp.

    Science.gov (United States)

    Antolak, Hubert; Czyzowska, Agata; Kregiel, Dorota

    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.

  6. 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.

  7. 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.

  8. Cranberry juice and combinations of its organic acids are effective against experimental urinary tract infection

    DEFF Research Database (Denmark)

    Jensen, Heidi Dorthe; Struve, Carsten; Christensen, Søren Brøgger

    2017-01-01

    The antibacterial effect of cranberry juice and the organic acids therein on infection by uro28 pathogenic Escherichia coli was studied in an experimental mouse model of urinary tract infection (UTI). Reduced bacterial counts were found in the bladder (P ... juice. Commercially available cranberry juice cocktail also significantly reduced (P juice (P juice, were tested...... administered singly, did not have any effect in the UTI model. Apparently, the antibacterial effect of the organic acids from cranberry juice on UTI can be obtained by administering a combination of malic acid and either citric or quinic acid. This study show for the first time that cranberry juice reduce E...

  9. Effect of Fruit Size on Skin Color and Juice Constituents in White Peaches Produced in Okayama

    OpenAIRE

    Okamoto, Goro; Jia, Huijuan; Mizuguchi, Kyoko; Hirano, Ken

    2003-01-01

    Skin color and juice constituents in large(L), medium(M), nad small(S) fruits of four peach cultivars, Hashiba-hakuho(early maturing), were analyzed to elucidate the effect of fruit size on the quality. The fruits containing higher soluble solids than 12°Brix were samled at a commercial packing-house located in southen Okayama. They were stored at 25℃ until fully ripened. The skin color on the cheeks (yellowish) was dark in S fruits of Hashiba-hakuto and Hakurei, respectively, compared to the...

  10. Autochthonous yeasts associated with mature pineapple fruits, freshly crushed juice and their ferments; and the chemical changes during natural fermentation.

    Science.gov (United States)

    Chanprasartsuk, On-ong; Prakitchaiwattana, Cheunjit; Sanguandeekul, Romanee; Fleet, Graham H

    2010-10-01

    This study investigated autochthonous yeasts and their functions in the spontaneous fermentation of freshly crushed pineapple juice samples collected from two different areas of both Thailand and Australia. Hanseniaspora uvarum and Pichia guilliermondii were the main yeast species observed on the fruit skins of Thai samples, and also in the fresh juice and ferments of all samples from both countries. P. guilliermondii was consistently present as the dominant species during the early stage of the fermentation, whereas H. uvarum became more prevalent towards the end of the six-day fermentation period, with populations increasing from an initial level of approximately 5 log CFU/mL to approximately 8 log CFU/mL at the end of fermentation. The ethanol levels in samples from both regions of Thailand were maximal at 2 days of fermentation, reaching approximately 1 to 2% (v/v) but then declined thereafter. In contrast, in the Australian samples ethanol levels continued to increase over the entire six-day fermentation period and reached approximately 3 to 4% (v/v). A significant decrease in citric acid and increase in lactic acid levels were observed throughout the fermentation period in the samples from Thailand, but not in those from Australia where the different acid contents (and pH) were relatively stable. The other wine yeasts and, in particular, Saccharomyces yeasts, were not found in any of sampled fermentation systems that is apparently different from the other fruit juices. These findings suggested that the freshly crushed pineapple juice may possibly have some effects on the other autochthonous yeasts having important role in alcoholic fermentation. Copyright 2010 Elsevier Ltd. All rights reserved.

  11. Tracking thermal degradation on passion fruit juice through Nuclear Magnetic Resonance and chemometrics.

    Science.gov (United States)

    Soares, Marcia Valeria L; Alves Filho, Elenilson G; Silva, Lorena Mara A; Novotny, Etelvino Henrique; Canuto, Kirley Marques; Wurlitzer, Nedio Jair; Narain, Narendra; de Brito, Edy Sousa

    2017-03-15

    Thermal food processing mainly aims to control microorganism in order to extend its shelf life. However, it may induce chemical and nutritional changes in foodstuff. The Nuclear Magnetic Resonance (NMR) coupled to multivariate analysis was used to evaluate the effect of different thermal processing conditions (85 and 140°C for 4; 15; 30; and 60s) on the passion fruit juice using an Armfield pasteurizer. Through this approach it was possible to identify the changes in the juice composition. The temperature and the time lead to a hydrolysis of the sucrose to glucose and fructose. Additionally, juice submitted to 140°C for 60s results in the degradation of the sucrose and the formation of 5-(hydroxymethyl)-2-furfural (HMF). Despite no novel chemical marker has been identified, the 1 H NMR chemometrics approach may contribute in the choice of the temperature and time to be employed in the juice processing. Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Isotopic and Elemental Determination in Some Romanian Apple Fruit Juices

    Directory of Open Access Journals (Sweden)

    Dana Alina Magdas

    2012-01-01

    Full Text Available H, C, O stable isotope ratios and the content of some heavy elements of 31 Romanian single-strength organic apple juices collected from four Transylvanian areas are discussed in this study. The aim of this study was to measure the 2H/1H, 18O/16O, 13C/12C ratios of these juices and their elemental profile and to establish a database of authentic values to be used for adulteration and authenticity testing. Our results have shown mean values of δ18O=-4.2‰ and δDδ-46.5‰, respectively, for apples from Transylvania and at the same time the mean value of δ13C=-28.2‰. The content of Cd, Pb, U, Zn, As was below the acceptable limits stipulated in US-EPA standard for drinking water. Cu and Cr limits exceeded for one single juice; Ni content for some apple juices from Maramures, Alba, and Cluj was higher than the acceptable value.

  13. 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...

  14. Sensory analysis of the fruit juice of palmyrah palm ( Borassus ...

    African Journals Online (AJOL)

    Systematic training of panelists to generate terms that describe and quantify the sensory characteristics of Borassus juice enabled the profiling of the product. The experimental study was conducted at the University of Cocody (Ivory Coast). Sixteen students and employees were selected as judges based on willingness to ...

  15. 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.

  16. 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.

  17. Trace metal Levels in Some Packaged Fruit Juices Sold in Makurdi ...

    African Journals Online (AJOL)

    The concentrations of ten (10) trace metals (Cr, Mn, Fe, Co, Ni, Cu, Zn, Se, Cd and Pb) in samples of commonly consumed fruit juices in Nigeria were determined using Atomic Absorption Spectrophotometric (AAS) technique. The mean concentration (mg/L) of the trace metals in the samples analyzed were as follows: Cr ...

  18. Quantification of Sugars in Soft Drinks and Fruit Juices by Density ...

    African Journals Online (AJOL)

    The amount of sugar in soft drinks and fruit juices has been quantified by density, refractometric and infrared spectroscopic methods. Density and refractometric methods can be used to obtain only the total amount of sugar. However, infrared spectros- copy distinguishes itself as a fast and reliable method for quantitative ...

  19. Analysis of Different Brands of Fruit Juice with Emphasis on their ...

    African Journals Online (AJOL)

    Ten brands of commercial fruit juice were analysed for pH, specific gravity, total solids, reducing sugar, total sugar, and metal contents. The sugar content was determined using the Lane and Eynon method, sodium and potassium were determined by flame photometry, calcium and magnesium by complexometric titration ...

  20. Quantification of Sugars in Soft Drinks and Fruit Juices by Density ...

    African Journals Online (AJOL)

    The amount of sugar in soft drinks and fruit juices has been quantified by density, refractometric and infrared spectroscopic methods. Density and refractometric methods can be used to obtain only the total amount of sugar. However, infrared spectroscopy distinguishes itself as a fast and reliable method for quantitative ...

  1. Childhood obesity and the consumption of 100% fruit juice: Where are the evidence-based findings?

    Science.gov (United States)

    With every food or beverage that contributes to total energy intake, it is important to weigh the contribution of the food or beverage to diet and health. Consumers of 100% fruit juice (FJ) showed better nutrient intake, nutrient adequacy, and diet quality than nonconsumers, suggesting that 100% FJ ...

  2. 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.

  3. Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars.

    Science.gov (United States)

    Devi Ramaiya, Shiamala; Bujang, Japar Sidik; Zakaria, Muta Harah; King, Wong Sing; Shaffiq Sahrir, Muhd Arif

    2013-03-30

    The levels of sugars, ascorbic acid, total phenolic content (TPC) and total antioxidant activity (TAA) were determined in fruit juices from seven passion fruit (Passiflora spp.) cultivars: P. edulis cultivars Purple, Frederick, Yellow, Pink, P. edulis f. flavicarpa, P. maliformis and P. quadrangularis (we also tested this cultivar's mesocarp). Purple and Yellow P. edulis had significantly higher total sugar, 142.85 ± 0.17 g kg⁻¹ and 139.69 ± 0.12 g kg⁻¹, respectively, than other cultivars. Glucose and fructose content were higher in juice from vine-ripened fruits of Purple, Frederick and Yellow P. edulis, P. quadrangularis and P. maliformis. Sucrose content was significantly higher in juice of non-vine-ripened fruits of P. edulis (Pink) and P. edulis f. flavicarpa. Ascorbic acid, TPC and TAA were significantly higher in vine-ripened Purple and Yellow P. edulis; ranges were 0.22-0.33 g kg⁻¹, 342.80-382.00 mg gallic acid equivalent L⁻¹ and 409.13-586.70 µmol Trolox L⁻¹, respectively. Based on principal component analysis (PCA) and cluster analysis, the main variables - °Brix, total sugar, glucose, fructose, ascorbic acid, TPC and TAA - formed the characteristics for the group comprising Purple and Yellow P. edulis. Glucose, fructose, sucrose, ascorbic acid, TAA and TPC were quantified in passion fruit juices. Variation of the above variables in juices of Passiflora depends on the cultivar and ripeness. © 2012 Society of Chemical Industry.

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

    Directory of Open Access Journals (Sweden)

    Thippeswamy H

    2010-01-01

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

  5. 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.

  6. 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.

  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. PMID:25692290

  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. Copyright © 2013 Elsevier B.V. All rights reserved.

  9. Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties.

    Science.gov (United States)

    Nowicka, Paulina; Wojdyło, Aneta; Teleszko, Mirosława

    2017-01-01

    The main objective of this study was to investigate the effect of mixing sour cherry puree with apple, pear, quince and flowering quince juices on characteristics of 17 different products (12 smoothies and 5 semi-products). Compounds (phenolic compounds, vitamin C, sugar, pectin), antioxidant activity (ORAC, ABTS, FRAP), and physicochemical parameters (titratable acidity, soluble solids, viscosity, colour) of different products were evaluated. Depending on the type of product, 8 to 20 phenolic compounds, belonging to the anthocyanins, flavan-3-ols, flavonols, hydroxycinnamic acids, and dihydrochalcone, were identified by liquid chromatography/quadrupole time-of-flight mass spectrometry (LC/QTOF-MS). The highest content of polyphenols was observed in the sour cherry-flowering quince smoothie, while the lowest was observed in the sour cherry-pear smoothie. The study showed that the major polyphenols compounds in the smoothies were polymeric procyanidins, which were positively correlated with antioxidant activity. In addition, some kind of synergistic effect was observed between some compounds of sour cherry and flowering quince which could increase the antioxidant activity of the final product. The mixing of various fruit products could be interesting from a nutritional as well as commercial perspective.

  10. Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives.

    Science.gov (United States)

    Speranza, Barbara; Petruzzi, Leonardo; Bevilacqua, Antonio; Gallo, Mariangela; Campaniello, Daniela; Sinigaglia, Milena; Corbo, Maria Rosaria

    2017-06-01

    The production of value-added and/or functional juices has increased significantly in recent years, following an increased consumer demand to promote health and/or prevent disease through diet and nutrition. Micro and nano-encapsulation are promising technologies to protect and deliver sensitive compounds, allowing a controlled release in the target sites. This paper offers an overview of current applications, limits and challenges of encapsulation technologies in the production of fruit and vegetable juices, with a particular emphasis on products derived from different botanical sources. © 2017 Institute of Food Technologists®.

  11. Consumption of fruits, vegetables, and fruit juices and differentiated thyroid carcinoma risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) study

    DEFF Research Database (Denmark)

    Zamora-Ros, Raul; Béraud, Virginie; Franceschi, Silvia

    2018-01-01

    Fruit and vegetable (F&V) intake is considered as probably protective against overall cancer risk, but results in previous studies are not consistent for thyroid cancer (TC). The purpose of this study is to examine the association between the consumption of fruits, vegetables, fruit juices and di...

  12. Water Consumption in European Children: Associations with Intake of Fruit Juices, Soft Drinks and Related Parenting Practices

    Directory of Open Access Journals (Sweden)

    Krystallia Mantziki

    2017-05-01

    Full Text Available Background: High intake of fruit juices and soft drinks contributes to excessive weight gain and obesity in children. Furthermore, parenting practices play an important role in the development of children’s dietary habits. The way parents play this role in the development of their children’s choices of beverages is still unclear. Objectives: To study the associations: (1 of both fruit juices and soft drinks consumption with water consumption of children and (2 The associations between parenting practices towards fruit juices and soft drinks and water consumption of children. Design: Cross-sectional data from 6 to 8 year old children from seven European communities (n = 1187 were collected. Associations among fruit juices, soft drinks, the respective parenting practices and the child’s water consumption were assessed by parental questionnaires. Results: The consumption of water was inversely associated with that of soft drinks but not with the consumption of fruit juices. The child’s water intake was favorably influenced when stricter parenting practices towards soft drinks were adopted (e.g., less parental allowance, low home availability and high parental self-efficacy in managing intake. There was less influence observed of parenting practices towards fruit juices. Fruit juices were consumed more often than soft drinks. Conclusions: Low consumption of soft drinks—and not of fruit juices—was associated with high water consumption in children in the current study. Moreover, parenting practices towards both fruit juices and soft drinks were associated with the water intake of the children, irrespective of their socio-economic status.

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

    Science.gov (United States)

    Monsivais, Pablo; Rehm, Colin D

    2012-05-01

    To estimate the nutritional and economic effects of substituting whole fruit for juice in the diets of children in the United States. Secondary analyses using the 2001-2004 National Health and Nutrition Examination Survey and a national food prices database. Energy intakes, nutrient intakes, and diet costs were estimated before and after fruit juices were completely replaced with fruit in 3 models that emphasized fruits that were fresh, inexpensive, and widely consumed and in a fourth model that partially replaced juice with fruit, capping juice at recommended levels. A nationwide, representative sample of children in the United States. A total of 7023 children aged 3 to 18 years. Systematic complete or partial replacement of juice with fruit. Difference in energy intakes, nutrient intakes, and diet costs between observed and modeled diets. For children who consumed juice, replacement of all juice servings with fresh, whole fruit led to a projected reduction in dietary energy of 233 kJ/d (-2.6% difference [95% CI, -5.1% to -0.1%]), an increase in fiber of 4.3 g/d (31.1% difference [95% CI, 26.4%-35.9%]), and an increase in diet cost of $0.54/d (13.3% difference [95% CI, 8.8%-17.8%]). Substitution of juice with fresh fruit has the potential to reduce energy intake and improve the adequacy of fiber intake in children's diets. This would likely increase costs for schools, childcare providers, and families. These cost effects could be minimized by selecting processed fruits, but fewer nutritional gains would be achieved.

  14. 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. Copyright © 2013 Elsevier Ltd. All rights reserved.

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

    Science.gov (United States)

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

    2014-09-01

    This work has been designed to evaluate the anti-proliferative and cytostatic effects of Citrus sinensis (orange) fruit juice on rapidly proliferating cells. The study was carried out on the seeds of Sorghum bicolor for 72 h. The mean radicle length (mm) of the seeds was taken at 48 and 72 h. The result showed that when compared with the control, methotrexate, the standard drug showed a significant (P < 0.001) anti-proliferative effect throughout the experiment. The inhibition of the radicle growth was more after 72 h (87.42%). At a dose of 5% (v/v), the juice showed a slightly significant (P < 0.05) effect affect after 72 h; however, there was no significant effect at 48 h. The juice at doses of 10% and 20% (v/v) showed a highly significant (P < 0.001) anti-proliferative effect throughout the experiment; however, the percentage inhibitions were higher at 72 h. At 72 h, the percentage inhibition for juice at 10% (v/v) was 72.37% and at 20% (v/v) was 91.96%. The concentrations of 40% and 60% (v/v) showed cytostatic effects as no appreciable growth of the radicles of the seeds was observed throughout the experiment. The percentage inhibition for 40% (v/v) was 100% and 99.72% for 48 and 72 h, respectively, while that for the juice concentration of 60% (v/v) was 100% throughout the study. The experiment has shown that C. sinensis fruit juice has a potential for causing both anti-proliferative and cytostatic effects on fast proliferating cells and hence cancerous cells.

  16. 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...... oxidation biomarkers in the blood as well as hepatic quinone reductase activity, and that quercetin may not be the major active principle. The observation that natural carbohydrates are capable of mediating oxidative stress in vivo warrants further studies due to the central role refined and unrefined...

  17. 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.

  18. The prediction of food additives in the fruit juice based on electronic nose with chemometrics.

    Science.gov (United States)

    Qiu, Shanshan; Wang, Jun

    2017-09-01

    Food additives are added to products to enhance their taste, and preserve flavor or appearance. While their use should be restricted to achieve a technological benefit, the contents of food additives should be also strictly controlled. In this study, E-nose was applied as an alternative to traditional monitoring technologies for determining two food additives, namely benzoic acid and chitosan. For quantitative monitoring, support vector machine (SVM), random forest (RF), extreme learning machine (ELM) and partial least squares regression (PLSR) were applied to establish regression models between E-nose signals and the amount of food additives in fruit juices. The monitoring models based on ELM and RF reached higher correlation coefficients (R2s) and lower root mean square errors (RMSEs) than models based on PLSR and SVM. This work indicates that E-nose combined with RF or ELM can be a cost-effective, easy-to-build and rapid detection system for food additive monitoring. Copyright © 2017 Elsevier Ltd. All rights reserved.

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

    OpenAIRE

    Ramme, Iris; Heimann, Ruth

    2015-01-01

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

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

    OpenAIRE

    Selvamuthukumaran, Meenakshisundaram; Khanum, Farhath

    2012-01-01

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

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

    OpenAIRE

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

    2015-01-01

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

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

    OpenAIRE

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

    2007-01-01

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

  3. Comparison of ice nuclei from fruit juices and their properties

    Science.gov (United States)

    Fiala, Bianca; Felgitsch, Laura; Grothe, Hinrich

    2017-04-01

    Heterogeneous ice nucleation is a crucial process in the atmosphere. Recent findings indicate the importance of biological ice nuclei (IN) in this process. Pratt et al. (2009) sampled ice-crystal residues at approx. 8 km high altitude over Wyoming, U.S.. They found a third of the dry residues to be biological and further that 60% of the highly abundant mineral dusts to be internally mixed with biological or humic substances. Huffman et al. (2013) showed a burst of biological IN over woodlands connected to rain events. Previous investigations in our group (Pummer et al. 2012) showed that pollen and pollen washing water from several plants native to the boreal forests trigger heterogeneous ice nucleation. Recent work from our group (Felgitsch et al. 2016) showed that several juices of berries are ice nucleation active. Based on this research we examined ice nucleation activity (INA) and general properties of five juices: sea buckthorn, black currant, chokeberry, acerola, and elder berry. We elucidated particle size dependency of the ice nucleation activity to differentiate between coarse ice nucleating particles and nanoparticles or macromolecules. Investigations with different solvents and with chaotropic agents were performed in order to further clarify properties concerning chemical polarity of the IN, and the importance of hydrogen bonds and other structure forming polar interactions. The results are compared to known plant originated IN. Our results suggest similarities in terms of nucleation temperature and structure stability between different IN of plant materials. These properties show a clear differentiation to known bacterial and fungal IN. Felgitsch , L., Bichler, M., Häusler, T., Hitzenberger, R., and Grothe, H.: Heterogeneous freezing of water triggered by berry juices from perenneal plants, submitted, 2016. Huffman, J.A., Prenni, A.J., DeMott, P.J., Pöhlker, C., Mason, R.H., Robinson, N.H., Frohlich-Nowoisky, J., Tobo, Y., Després, V.R., Garcia, E

  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...

  5. 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.

  6. 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. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. Inhibition of acetylcholinesterase activity and Fe2+-induced lipid peroxidation in rat brain in vitro by some citrus fruit juices.

    Science.gov (United States)

    Ademosun, Ayokunle O; Oboh, Ganiyu

    2012-05-01

    This study sought to characterize the effects of some citrus fruit juices (shaddock [Citrus maxima], grapefruit [Citrus paradisii], lemon [Citrus limoni], orange [Citrus sinensis], and tangerine [Citrus reticulata]) on acetylcholinesterase activity in vitro. The total phenolic content, radical scavenging abilities, and inhibition of Fe(2+)-induced malondialdehyde (MDA) production in rats brain homogenate in vitro were also assessed. Orange had significantly (P<.05) higher phenolic content than the other juices. The juices scavenged 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radicals in a dose-dependent manner with orange having the highest scavenging ability. Furthermore, the juices inhibited Fe(2+)-induced MDA production in rat brain homogenate in a dose-dependent manner with shaddock having the highest inhibitory ability. Acetylcholinesterase activity was also inhibited in vitro by the juices in a dose-dependent manner. The inhibition of acetylcholinesterase activity and antioxidant properties of the citrus juices could make them a good dietary means for the management of Alzheimer's disease.

  8. Monitoring and risk assessment of pesticides in fresh omija (Schizandra chinensis Baillon) fruit and juice.

    Science.gov (United States)

    Jeong, Hye Ran; Lim, Sung Jin; Cho, Jae Young

    2012-02-01

    Schizandra chinensis Baillon, or omija, is a fruit native to northeast Asia that is cultivated in South Korea and China. Fresh omija fruit has been used in beverages, traditional East Asian medicine and cosmetics because of its complex flavor and pharmacological effectiveness. The objective of this study was to analyze residue levels of 33 kinds of pesticides on fresh omija fruits and in omija juices produced in South Korea. A risk assessment of the pesticides in omija juice was conducted by calculating EDI and ADI. Most of the pesticide levels were below the LOD in fresh omija fruits. Among the detected compounds, the most frequently detected pesticide was ethoprophos. The EDIs of ethoprophos, pendimethalin and hexaconazole were 5.89E-03, 7.08E-04 and 4.73E-05, respectively. The percent of EDI to ADI of ethoprophos, pendimethalin and hexaconazole was 28.0%, 13.6% and 4.5%, respectively. The results of this research concluded that the detected pesticides are not harmful to human beings. Published by Elsevier Ltd.

  9. Processed fruit juice ready to drink: screening acute toxicity at the cellular level

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    Erick Leal da Silva

    2017-06-01

    Full Text Available The present study evaluated the acute toxicity at the cellular level of processed juice ready for consumption Orange and Grape flavors, produced by five companies with significant influence on the food market of South American countries, especially in Brazil. This evaluation was performed in root meristem cells of Allium cepa L., at the exposure times of 24 and 48 hours, directly with marketed liquid preparations. Based on the results, it was found that fruit juices, of all companies considered, promoted significant antiproliferative effect to root meristems at the exposure time of 24 hours and resulted in at both exposure times, statistically significant number of mitotic spindle changes and chromosomal breaks. Therefore, under the study conditions, all juice samples analyzed were cytotoxic, genotoxic and mutagenic to root meristem cells. These results indicate that such beverages have relevant potential to cause cellular disorders and, thus, need to be evaluated more fully in more complex test systems, as those in rodents, and then establish specific toxicity at the cellular level of these juices and ensure the well-being of those who consume them.

  10. EFFECT OF CONSUMING RED DRAGON FRUIT (HYLOCEREUS COSTARICENSIS JUICE ON THE LEVELS OF HEMOGLOBIN AND ERYTHROCYTE AMONG PREGNANT WOMEN

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    Ari Widyaningsih

    2017-07-01

    Full Text Available Background: Iron deficiency is the most common cause of anemia during pregnancy. Red dragon fruit is assumed having much iron to increase hemoglobin and erythrocyte level. Objective: This study aims to examine the effect of dragon fruit juice on levels of hemoglobin and erythrocytes. Methods: This was a quasi experimental research with non-equivalent control group design. There were 34 respondents recruited in this study using consecutive sampling. The samples were divided into intervention group (17 respondents and control group (17 respondents. Data were analyzed using Independent t-test and Paired t-test. Results: There was a statistically significant effect of red dragon fruit juice Hb level on the 7th day of intervention with p-value 0.037 (0.05. This study also revealed that there was a statistically significant effect of red dragon fruit juice on pregnant women's erythrocyte level on the 7th day with p-value 0.025 ( 0.05. Conclusion: There was a statistically significant effect of red dragon fruit juice on hemoglobin and erythrocyte levels. This study provides the insight of knowledge that the red dragon fruit juice can be an alternative treatment to deal with anemia among pregnant women.

  11. Efficiency of high pressure treatment for destruction of Listeria monocytogenes in fruit juices.

    Science.gov (United States)

    Alpas, Hami; Bozoglu, Faruk

    2003-04-01

    The objective of this study was to compare high pressure resistance of Listeria monocytogenes strains at 25 degrees C and 50 degrees C at 350 MPa and to use high pressure (250 MPa and 350 MPa) at 30 degrees C and 40 degrees C for the inactivation of the relatively most pressure resistant strain inoculated in pasteurized apple, apricot, cherry and orange juices. L. monocytogenes CA was found to be the relatively most pressure resistant strain and increasing pressurization from 250 MPa to 350 MPa at 30 degrees C had an additional three to four log cycle reduction in viability, still leaving viable cells after 5 min. When 350 MPa at 40 degrees C for 5 min was applied more than eight log cycle reduction in cell population of all fruit juices was achieved. This study demonstrated that low temperature (40 degrees C) high pressure (350 MPa) treatment has the potential to inactivate relatively pressure resistant L. monocytogenes strains inoculated in different fruit juices within 5 min.

  12. Application of Cross-Flow Filtration Technique in Purification and Concentration of Juice from Vietnamese Fruits

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    Huynh Cang Mai

    2017-09-01

    Full Text Available This study is to offer a 1st insight in the use of membrane process for the purification and concentration of Vietnamese fruit juices: cashew apple (Anacardium occidentale Line., dragon fruit (Cactus hémiépiphytes, pineapple (Ananas comosus, pomelo (Citrus grandis L., and gac aril oil (Momordica cochinchinensis Spreng.. On a laboratory scale, the effect of different operating parameters such as trans-membrane pressures (TMP, temperature and membrane pore sizes on permeate flux was determined in order to optimize process conditions that would ensure acceptable flux with adequate juice quality. The quality of the samples coming from the ultrafiltration (UF process was evaluated in terms of: total soluble solids (TSS, suspended solids (SS, and vitamin C. For example, the purification process of cashew apple juice by cross-flow filtration was optimized at 0.5 μm membrane pore size, 2.5 bars TMP, and 60 min filtration time. Besides, this technique was applied to enhance carotenoids concentration from gac oil. Optimum conditions for a high permeate flux and a good carotenoids retention are 5 nm, 2 bars, and 40 °C of membrane pore size, TMP, and temperature, respectively. Carotenoids were concentrated higher than that in feeding oil.

  13. Study of the consumers of ready-to-drink juices and fruit nectars

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    Aline Bravim SANTOS

    2017-09-01

    Full Text Available Abstract Juices and fruit nectars are an important segment of the beverage market in Brazil. The aim of this study was to analyze and characterize the profile of consumers of ready-to-drink juices and fruit nectars. A semi-structured questionnaire was applied to 389 patrons, intentionally and conveniently, when they approached the shelves. The chi-square test was applied to associate sociodemographic variables and consumption profile of the beverages with the type of establishment. Logistic regression models were developed to evaluate the variables associated with nectar acquisition. The level of education and knowledge about the beverages were significantly related. Practicality was the main reason that led respondents to consume these drinks, followed by quality and price, with the latter being associated with the level of education. Nectar was the most purchased option, and this choice was associated with increasing age and education, price and practicality. The consumption of juices and nectars with no added sugar was lower compared with traditional beverages. The information in the labels of these beverages was not sufficiently clear, for most of the participants. The most mentioned brand by the interviewed was the one with better sensory preference, regardless of flavour and the blinded or informed analysis.

  14. Quantitative Fate of Chlorogenic Acid during Enzymatic Browning of Potato Juice

    NARCIS (Netherlands)

    Narvaez Cuenca, C.E.; Vincken, J.P.; Gruppen, H.

    2013-01-01

    The quantitative fate of chlorogenic acid (ChA) during enzymatic browning of potato juice was investigated. Potato juice was prepared in water without the use of any antibrowning agent (OX treatment). As a control, a potato juice was prepared in the presence of NaHSO3 (S control). To study the

  15. Regulation of acidity and reduction of turbidity in the clarified pomegranate juice production

    OpenAIRE

    ESHMATOV FOZIL KHIDIROVICH; MAKSUMOVA DILRABO KUCHKAROVNA; DODAEVA LAYLO KUCHKAROVNA

    2016-01-01

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

  16. Longitudinal evaluation of 100% fruit juice consumption on BMI status in 2-5-year-old children.

    Science.gov (United States)

    Shefferly, A; Scharf, R J; DeBoer, M D

    2016-06-01

    Obesity in childhood is related to multiple lifestyle factors. Our objective was to evaluate the relationship between consumption of 100% fruit juice and weight status over time among pre-school children. We used linear and logistic multivariable regression to evaluate body mass index (BMI) z-score and overweight/obese status as a function of 100% fruit juice intake for 8950 children examined at ages 2, 4 and 5 years as part of the Early Childhood Longitudinal Study-Birth Cohort, a representative sample of the United States. Cross-sectional analysis at ages 4 and 5 years showed no difference in the prevalence of overweight and obesity between consistent juice drinkers and inconsistent/non-drinkers. Longitudinal analysis found that children who drank 100% juice consistently at age 2 years had greater increases in BMI z-score by age 4 years than infrequent/non-drinkers (P growth parameters were not noted between ages 4 and 5 years. Drinking 100% fruit juice regularly at age 2 is associated with higher odds of becoming overweight between 2 and 4 years. Paediatricians and parents can discourage excessive fruit juice consumption as part of a larger effort to avoid unhealthy gain in BMI in young children. © 2015 World Obesity.

  17. Occurrence of microorganisms of public health and spoilage significance in fruit juices sold in retail markets in Greece.

    Science.gov (United States)

    Vantarakis, A; Affifi, M; Kokkinos, P; Tsibouxi, M; Papapetropoulou, M

    2011-12-01

    Fruit juices are an important part of the modern diet in many countries. However, few data are available concerning the microbiological quality of the fruit juices sold in Greece. Using standard microbiological procedures, we conducted a bacteriological survey of commercially sold, pasteurized, shelf-stable fruit juices from retail markets. A total of 120 samples of fruit juices sold in various retail markets were examined for their bacteriological quality. The pH of the tested juices was 2.4-4.8. Bacteria were isolated from 51 samples (42.5%) and fungi from 78 samples (65%). Escherichia coli O157:H7 was detected in four of the analyzed samples (3.34%), and Staphylococcus aureus was detected in four different samples (3.34%). In 11 samples (9.1%), the total number of microorganisms detected was as high as 125 colony-forming units (CFU). Acidophilic microorganisms were isolated from 26 samples (21.7%) and Blastomyces was detected in 46 samples (38.3%). All samples were negative for Lactobacillus, Clostridium perfrigens, Salmonella spp., Bacillus cereus, total coliforms, E. coli, and Listeria monocytogenes. Many of the microorganisms detected may cause disease in humans; thus, a number of the tested samples did not meet the Greek guidelines for the microbiological quality of juices. Use of a Hazard Analysis Critical Control Point (HACCP) system should be generally introduced into the juice industry sector to improve the quality of fruit juices, as well as other manufactured foods. Copyright © 2011 Elsevier Ltd. All rights reserved.

  18. 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.

  19. Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria

    OpenAIRE

    Irkin Reyhan; Dogan Serap; Degirmencioglu Nurcan; Diken Mehmet Emin; Guldas Metin

    2015-01-01

    In this study, phenolic compounds and antioxidant activities in citrus fruits and their peels were determined, and their stimulatory roles on some lactic acid bacteria were investigated. Phenolic compounds in citrus fruits such as mandarin, lemon, orange and grapefruit were determined either in the juices or in the peel extracts. Total phenolic content was determined in a spectrophotometer at 685 nm using the adapted Folin-Ciocalteu method. Total flavonoid ...

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

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    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.

  1. Wound-healing activity of Morinda citrifolia fruit juice on diabetes-induced rats.

    Science.gov (United States)

    Nayak, B S; Isitor, G N; Maxwell, A; Bhogadi, V; Ramdath, D D

    2007-02-01

    Morinda citrifolia L. is a traditional Polynesian medicinal plant which is apparently useful for bowel disorders, skin inflammation, infection, mouth ulcers and wound healing. This study aimed to evaluate the wound-healing activity of Morinda citrifolia fruit juice in streptozotocin-induced diabetic rats. An excision wound model was used. The animals were weight-matched and placed into three groups (n = 6 per group). Group 1 animals served as normal controls, while animals in groups 2 and 3 served as diabetic controls and experimental diabetic animals respectively. All animals were anaesthetised and a full-thickness excision wound (circular area of 300 mm2 and 2 mm deep) was created. Group 3 animals were given the juice of Morinda citrifolia fruit (100 ml per kilogram of body weight) in their drinking water for 10 days. Wound area measurements were taken on days 1, 5 and 11. Blood samples were collected simultaneously for glucose measurement. Granulation tissue that had formed on the wound was excised on day 11 and processed for histological and biochemical analysis. The wound area of the Morinda citrifolia-treated group reduced by 73% (p Morinda citrifolia fruit significantly reduces blood sugar levels and hastens wound healing in diabetic rats.

  2. 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. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Antioxidant and α-glucosidase inhibitory activities of 40 tropical juices from Malaysia and identification of phenolics from the bioactive fruit juices of Barringtonia racemosa and Phyllanthus acidus.

    Science.gov (United States)

    Sulaiman, Shaida Fariza; Ooi, Kheng Leong

    2014-10-01

    The present study compared pH, total soluble solids, vitamin C, and total phenolic contents, antioxidant activities, and α-glucosidase inhibitory activities of 40 fresh juices. The juice of Baccaurea polyneura showed the highest yield (74.17 ± 1.44%) and total soluble solids (32.83 ± 0.27 °Brix). The highest and lowest pH values were respectively measured from the juices of Dimocarpus longan (6.87 ± 0.01) and Averrhoa bilimbi (1.67 ± 0.67). The juice of Psidium guajava gave the highest total phenolic (857.24 ± 12.65 μg GAE/g sample) and vitamin C contents (590.31 ± 7.44 μg AAE/g sample). The juice of Phyllanthus acidus with moderate contents of total phenolics and vitamin C was found to exhibit the greatest scavenging (613.71 ± 2.59 μg VCEAC/g sample), reducing (2784.89 ± 3.93 μg TEAC/g sample), and α-glucosidase inhibitory activities (95.37 ± 0.15%). The juice of Barringtonia racemosa was ranked second in the activities and total phenolic content. Gallic and ellagic acids, which were quantified as the major phenolics of the respective juices, are suggested to be the main contributors to the antioxidant activities. The α-glucosidase inhibitory activity of the juices could be derived from myricetin and quercetin (that were previously reported as potent α-glucosidase inhibitors) in the hydrolyzed juice extracts. The juice of Syzygium samarangense, which was found to be highest in metal chelating activity (82.28 ± 0.10%), also was found to have these phenolics.

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

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    Danica Angeline Dimaya

    2013-06-01

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

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

    Science.gov (United States)

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

    2011-01-01

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

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

    Directory of Open Access Journals (Sweden)

    M Carmen González-Mas

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

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

    Science.gov (United States)

    González-Mas, M Carmen; Rambla, José Luis; Alamar, M Carmen; Gutiérrez, Abelardo; Granell, Antonio

    2011-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Marimin 2

    2002-04-01

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

  9. 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.

  10. 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.

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

    Science.gov (United States)

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

    2013-09-12

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

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

    Directory of Open Access Journals (Sweden)

    Lemuel M. Diamante

    2013-09-01

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

  13. Compared with the intake of commercial vegetable juice, the intake of fresh fruit and komatsuna (Brassica rapa L. var. perviridis) juice mixture reduces serum cholesterol in middle-aged men: a randomized controlled pilot study.

    Science.gov (United States)

    Aiso, Izumi; Inoue, Hiroko; Seiyama, Yukiko; Kuwano, Toshiko

    2014-06-24

    Vegetables and fruits are rich in vitamins, minerals and, dietary fiber and contribute to the prevention and improvement of obesity and metabolic syndrome. However, inadequate intake of vegetable and fruit is a concern in Japan.We therefore produced a juice mixture of fresh fruit and komatsuna (Brassica rapa L. var. perviridis: B. rapa) with the aim to investigate the effects of this juice mixture on anthropometric data, blood parameters, and dietary intake differences. This study was performed as a single blind and randomized controlled trial. Subjects were 16 men (mean age, 46.4 ± 7.1 years), and they were divided into two groups (control group and intervention group). The intervention group consumed the juice mixture of fresh fruit and B. rapa. The control group consumed commercial vegetable juice. Subjects consumed juice twice a day throughout the weekday, for 4 weeks. We prepared both juices with an equivalent energy balance. Weight and body mass index (BMI) of the control group after 4 weeks were significantly increased compared with baseline values. Serum total cholesterol (T-Chol) and low-density lipoprotein cholesterol (LDL-Chol) of the intervention group after 4 weeks were significantly reduced compared with baseline values. Furthermore, intake of total vegetables and fruits were significantly increased compared with baseline values in both groups. Both vegetable juices contributed to improved intake of total vegetables and fruit. Compared with the intake of commercial vegetable juice, the intake of fresh fruit and B. rapa juice is highly effective in reducing serum cholesterol. Short-term intake of fresh fruit and B. rapa juice was shown to enhance cholesterol metabolism.

  14. 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.

  15. 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.

  16. 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.

  17. Economic Studies on the Production of Fruit Juice from a Locally Sourced Fruit ‘African Star Apple’

    Directory of Open Access Journals (Sweden)

    Oseni Kadiri

    2016-06-01

    Full Text Available The economic evaluation for the production of fruit juice from the Africa star apple otherwise known as ‘Agbalumo’ in the south western part of Nigeria was evaluated using the NPV (Net Present value and IRR (Internal Rate of Return methods assuming a uniform cash flow over a 10-year plant life. Sensitivity analysis was conducted by varying the number of production days (330, 300 and 250 days at 100% plant capacity and varying the plant capacity (100, 85 and 70% for a 330-day production schedule. Some components of the operating cost reduced with number of days and plant capacities. The production cost and product cost per unit increased with either plant capacity utilization or the number of days. It was observed that product cost/ 500ml Tetra Pak of Agbalumo juice at 85% and 70% stood at ₦37.48 while payback time/profitability percent had better index at 300 and 250 days compared to 330 days of plant operation. The results further indicated that the plant should not be operated for less than 250 days and plant capacity utilization of 70% in the year. Flexibility in the plant capacity utilization in the range of 70%-85% for 330 days shows a good economic performance as well as result of the NPV and IRR for this operating condition.

  18. Analysis of imidacloprid residues in fruits, vegetables, cereals, fruit juices, and baby foods, and daily intake estimation in and around Lucknow, India.

    Science.gov (United States)

    Kapoor, Upasana; Srivastava, M K; Srivastava, Ashutosh Kumar; Patel, D K; Garg, Veena; Srivastava, L P

    2013-03-01

    A total of 250 samples-including fruits, fruit juices, and baby foods (50 samples each), vegetables (70 samples), and cereals (30 samples)-were collected from Lucknow, India, and analyzed for the presence of imidacloprid residues. The QuEChERS (quick, easy, cheap, effective, rugged, and safe) method of extraction coupled with high-performance liquid chromatographic analysis were carried out, and imidacloprid residues were qualitatively confirmed by liquid chromatography-mass spectrometry. Imidacloprid was not detected in samples of fruit juices and baby foods. It was, however, detected in 38 samples of fruits, vegetables, and cereals, which is about 15.20% of the total samples. Of samples of fruits, 22% showed the presence of imidacloprid, and 2% of samples showed residues above the maximal residue limit. Although imidacloprid was detected in 24% of vegetable samples, only 5.71% showed the presence of imidacloprid above the maximal residue limit. However, 33% of cereal samples showed the presence of imidacloprid, and about 3% of samples were above the maximal residue limit. The calculated estimated daily intake ranged between 0.004 and 0.131 µg/kg body weight, and the hazard indices ranged from 0.007 to 0.218 for these food commodities. It is therefore indicated that lifetime consumption of vegetables, fruits, fruit juices, baby foods, wheat, rice, and pulses may not pose a health hazard for the population of Lucknow because the hazard indices for imidacloprid residues were below one. Copyright © 2012 SETAC.

  19. PP86. CAN FRUIT JUICE PHYTOCHEMICALS HAVE A CHEMOTHERAPEUTIC EFFECT IN THE TREATMENT OF GLIOMA?

    Science.gov (United States)

    Salim, Ms Shofiya; Snape, Dr Tim; Welsby, Dr Philip; Welsby, Dr Gail

    2017-01-01

    Abstract INTRODUCTION: Glioblastoma multiforme (GBM), is the most common and malignant primary brain tumour in adults. Despite current treatment options including surgery followed by radiation and chemotherapy with temozolomide (TMZ) and cisplatin, the median survival rate remains low (berry, maqui berry, goji berry, strawberry and cranberry). Using the most common polyphenol reference standards, high performance liquid chromatography (HPLC) was then undertaken to identify and measure individual polyphenols present in each fruit sample. RESULTS: Strawberry was found to have the highest flavonoid content (2.45 ± 0.292 mg/ml catechin) and antioxidant capacity (7.30 ± 0.01mM TROLOX equivalence) of the fruit samples tested. Subsequent HPLC analysis indicated high levels of punicalagin in comparison to the other fruits (which ranged from 4.44mM to 0.03mM TROLOX equivalence). CONCLUSIONS: This data suggests that the high flavonoid levels, and in particular punicalagin, found in strawberry, contributes to the antioxidant capacity of this fruit juice. Current studies are underway to test this compound in vitro using the established cell lines of U87 MG (Grade IV human glioblastoma) and SVG-p12 (human foetal astroglia) in conditions of normoxia (95% air/5% CO2) and hypoxia (1% O2 / 5% CO2) to mimic the tumour environment.

  20. Assessment of citrate concentrations in citrus fruit-based juices and beverages: implications for management of hypocitraturic nephrolithiasis.

    Science.gov (United States)

    Haleblian, George E; Leitao, Victor A; Pierre, Sean A; Robinson, Marnie R; Albala, David M; Ribeiro, Anthony A; Preminger, Glenn M

    2008-06-01

    Dietary intake of citrate in the form of citrus juices (eg, lemonade, orange juice) will enhance urinary citrate excretion, a valuable benefit for patients with hypocitraturic calcium oxalate nephrolithiasis. While information on citrate concentrations in select citrus juices is available, data on citrate concentrations of commercially available beverages (juice and otherwise) are limited. Using nuclear magnetic resonance spectroscopy (1H NMR), we report citrate concentrations of several beverages to help guide dietary recommendations aimed at increasing urinary citrate excretion and correcting hypocitraturia. Citrate concentrations of a squeezed lemon, several fruit juices, and common beverages were measured using 1H NMR. Spectra for each sample were obtained in duplicate; citrate peak was identified, measured, and quantified and compared with the citrate concentration in the juice of 1 medium lemon. Quantitative analysis revealed the highest concentration of citrate was in grapefruit juice (64.7 mmol/L), followed in decreasing concentrations by lemon juice (47.66 mmol/L), orange juice (47.36 mmol/L), pineapple juice (41.57 mmol/L), reconstituted lemonade (38.65 mmol/L), lemonade flavored Crystal Light (38.39 mmol/L), ready to consume not from concentrate lemonade (38.24 mmol/L), cranberry juice (19.87 mmol/L), lemon-flavored Gatorade (19.82 mmol/L), homemade lemonade (17.42 mmol/L), Mountain Dew (8.84 mmol/L), and Diet 7Up (7.98 mmol/L), respectively. According to 1H NMR, all of the tested "natural" citrus juices have high concentrations of citrate (38.3-67.4 mmol/L), with grapefruit juice having the highest concentration of the beverages chosen. Lemonade flavored Crystal Light had the highest concentration of citrate in the nonjuice category of tested beverages. In patients with mild to moderate hypocitraturia, dietary supplementation with citrus-based juices may be an effective alternative to medical management while not requiring large serving sizes. Further

  1. Consumption of fruits, vegetables and fruit juices and differentiated thyroid carcinoma risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) study.

    Science.gov (United States)

    Zamora-Ros, Raul; Béraud, Virginie; Franceschi, Silvia; Cayssials, Valerie; Tsilidis, Konstantinos K; Boutron-Ruault, Marie-Christine; Weiderpass, Elisabete; Overvad, Kim; Tjønneland, Anne; Eriksen, Anne K; Bonnet, Fabrice; Affret, Aurélie; Katzke, Verena; Kühn, Tilman; Boeing, Heiner; Trichopoulou, Antonia; Valanou, Elisavet; Karakatsani, Anna; Masala, Giovanna; Grioni, Sara; Santucci de Magistris, Maria; Tumino, Rosario; Ricceri, Fulvio; Skeie, Guri; Parr, Christine L; Merino, Susana; Salamanca-Fernández, Elena; Chirlaque, Maria-Dolores; Ardanaz, Eva; Amiano, Pilar; Almquist, Martin; Drake, Isabel; Hennings, Joakim; Sandström, Maria; Bueno-de-Mesquita, H B As; Peeters, Petra H; Khaw, Kay-Thee; Wareham, Nicholas J; Schmidt, Julie A; Perez-Cornago, Aurora; Aune, Dagfinn; Riboli, Elio; Slimani, Nadia; Scalbert, Augustin; Romieu, Isabelle; Agudo, Antonio; Rinaldi, Sabina

    2018-02-01

    Fruit and vegetable (F&V) intake is considered as probably protective against overall cancer risk, but results in previous studies are not consistent for thyroid cancer (TC). The purpose of this study is to examine the association between the consumption of fruits, vegetables, fruit juices and differentiated thyroid cancer risk within the European Prospective Investigation into Cancer and Nutrition (EPIC) study. The EPIC study is a cohort including over half a million participants, recruited between 1991 and 2000. During a mean follow-up of 14 years, 748 incident first primary differentiated TC cases were identified. F&V and fruit juice intakes were assessed through validated country-specific dietary questionnaires. Hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox regression models adjusted for potential confounding factors. Comparing the highest versus lowest quartile of intake, differentiated TC risk was not associated with intakes of total F&V (HR: 0.89; 95% CI: 0.68-1.15; p-trend = 0.44), vegetables (HR: 0.89; 95% CI: 0.69-1.14; p-trend = 0.56), or fruit (HR: 1.00; 95% CI: 0.79-1.26; p-trend = 0.64). No significant association was observed with any individual type of vegetable or fruit. However, there was a positive borderline trend with fruit juice intake (HR: 1.23; 95% CI: 0.98-1.53; p-trend = 0.06). This study did not find any significant association between F&V intakes and differentiated TC risk; however a positive trend with fruit juice intake was observed, possibly related to its high sugar content. © 2017 UICC.

  2. Thermal tolerance of acid-adapted and unadapted Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice.

    Science.gov (United States)

    Sharma, M; Adler, B B; Harrison, M D; Beuchat, L R

    2005-01-01

    A study was performed to determine D values of acid-adapted and unadapted cells of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice. Salmonella enterica serotype Poona, S. enterica serotype Saphra, two strains of E. coli O157:H7, and two strains of L. monocytogenes were grown in tryptic soy broth (TSB) and TSB supplemented with 1% glucose for 24 h at 37 degrees C. Decimal reduction times (D values) of cells suspended in unpasteurized cantaloupe juice and watermelon juice were determined. Acid-adapted cells of Salmonella and E. coli O157:H7, but not L. monocytogenes, had increased thermal tolerance compared with cells that were not acid-adapted. There was no correlation between soluble solids content of the two types of juice and thermal resistance. Growth of Salmonella and E. coli O157:H7 in cantaloupe juice, watermelon juice, or other acidic milieu, either in preharvest or postharvest environments, may result in cross protection to heat. The pasteurization conditions necessary to achieve elimination of pathogens from these juices would consequently have to be more severe if cells are habituated to acidic environments. Insights from this study provide guidance to developing pasteurization processes to eliminate Salmonella, E. coli O157:H7, and L. monocytogenes in cantaloupe juice and watermelon juice.

  3. 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.

  4. Water Consumption in European Children : Associations with Intake of Fruit Juices, Soft Drinks and Related Parenting Practices

    NARCIS (Netherlands)

    Mantziki, Krystallia; Renders, Carry M; Seidell, Jaap C

    2017-01-01

    Background: High intake of fruit juices and soft drinks contributes to excessive weight gain and obesity in children. Furthermore, parenting practices play an important role in the development of children's dietary habits. The way parents play this role in the development of their children's choices

  5. 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....... Red grape juice concentrate inhibited lipid peroxidation of LDL by prolonging the lag phase by 2.7 times relative to a control when evaluated at a total phenolic concentration of 10 muM gallic acid equivalents (GAE). Both red grape juices tested blocked lipid peroxidation of LDL at 20 muM GAE. White...

  6. Evaluation of microbial contamination of produced juice and concentrate in West Azarbaijan Province, north west of Iran

    Directory of Open Access Journals (Sweden)

    Nasrin Haghighat-Afshar

    2014-09-01

    Full Text Available Objective: To evaluate the microbial quality of the industrial produced fruit juices in West Azerbaijan Province of Iran. Methods: In this study, 150 samples of produced juices were studied for the presence of acid resistant bacteria, lactic acid bacteria, mold and yeasts using national standard methods of Iran. Results: Obtained results showed that 1 00% of all fruit juice samples were devoid of any microbes. Conclusions: This study showed that consuming of industrial produced fruit juices are recommended because of their hygienic conditions of production and no existence of microbial contamination. While fresh fruit juices are contaminated with various microorganisms due to unsanitary conditions, therefore, their consuming are not recommended.

  7. 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.

  8. Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria.

    Science.gov (United States)

    Wang, Chung-Yi; Ng, Chang-Chai; Su, Hsuan; Tzeng, Wen-Sheng; Shyu, Yuan-Tay

    2009-01-01

    The present study assesses the feasibility of noni as a raw substrate for the production of probiotic noni juice by lactic acid bacteria (Lactobacilluscasei and Lactobacillus plantarum) and bifidobacteria (Bifidobacteriumlongum). Changes in pH, acidity, sugar content, cell survival and antioxidant properties during fermentation were monitored. All tested strains grew well on noni juice, reaching nearly 10⁹ colony-forming units/ml after 48 h fermentation. L.casei produced less lactic acid than B.longum and L. plantarum. After 4 weeks of cold storage at 4°C, B.longum and L. plantarum survived under low-pH conditions in fermented noni juice. In contrast, L.casei exhibited no cell viability after 3 weeks. Moreover, noni juice fermented with B.longum had a high antioxidant capacity that did not differ significantly (P lactic acid bacteria. Finally, we found that B.longum and L. plantarum are optimal probiotics for fermentation with noni juice.

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

    Science.gov (United States)

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

    2011-01-01

    Morinda citrifolia is a medicinal plant used to treat diabetes and liver diseases. The fermented fruit juice of the M. Citrifolia (optical density = 1.25) was used to study the hypoglycemic and hepatoprotective properties in diabetes-induced rats. The rats were randomly distributed into 4 groups (control, diabetic experimental, diabetic standard, and diabetic untreated) of 6 each. Diabetes was induced by administering Streptozotocin (50 mg/kg body weight). Fasting blood glucose, body mass, liver tissue glycogen content, and the extent of liver degeneration were assessed. Diabetic experimental animals were treated with M. citrifolia juice (2 ml/kg, twice a day) and diabetic standard with reference hypoglycemic drug, glibenclamide orally for 20 days. Both the groups exhibited a significant reduction in blood glucose level of 150 mg/dl ±15.88 and 125 mg/dl ±3.89, respectively, as compared to diabetic untreated with FBS = 360.0 mg/dl ±15.81, (P citrifolia. PMID:20981320

  10. 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.

  11. Carotenoids and lycopene content in fresh and dried tomato fruits and tomato juice

    Directory of Open Access Journals (Sweden)

    Andrea Mendelová

    2013-01-01

    Full Text Available Important component of the tomato are carotenoid dyes, especially lycopene. The importance of lycopene in the diet of people in recent years has grown mainly for its pharmacological effects due to its ability to reduce the risk of carcinoma diseases and prevention of cardiovascular diseases. The aim of this work was to analyze the content of total carotenoids and lycopene in 8 varieties of tomato and to monitor dynamic changes after their different treatments (heating, drying. The experiment included following tomato varieties: Bambino F1, Darina F1, Diana F1, Denár, Milica F1, Orange F1, Paulína F1, Šejk F1.We found that processing of tomato fruits into juices and dried slices positively affected the presence of carotenoids and lycopene. Processing leads to an increase in the content of carotenoids that can be attributed to better availability of these components in the human body.

  12. Home fruit, juice, and vegetable pantry management and availability scales: a validation.

    Science.gov (United States)

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

    2008-01-01

    Home fruit, 100% juice, and vegetables (FJV) availability is related to increased FJV consumption by children. While FJV must be purchased for use in the home, no scales have been reported on home FJV pantry management practices. A scale for home FJV pantry management practices was generated from focus group discussions with diverse 162 food shoppers. A commonly used scale of home FJV availability was also assessed. A grocery store intercept survey recruited 171 food shoppers with children in front of supermarkets and grocery stores. Survey instruments were administered twice, separated by 6 weeks. Single dimensionality was observed for each scale. Item Response Theory parameter estimates revealed easily interpreted patterns in the sequence of items by difficulty of response. These scales are available to help better understand influences on family FJV purchase decisions.

  13. 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.

  14. 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

    2016-01-01

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

  15. 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. Copyright © 2015 Elsevier B.V. All rights reserved.

  16. 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.

  17. Platelet inhibitory effects of juices from Pachyrhizus erosus L. root and Psidium guajava L. fruit: a randomized controlled trial in healthy volunteers.

    Science.gov (United States)

    Thaptimthong, Thitiporn; Kasemsuk, Thitima; Sibmooh, Nathawut; Unchern, Supeenun

    2016-08-03

    The purpose of this study is to investigate cardiovascular benefits of juices obtained from two commonly consumed fruits in Thailand, Pachyrhizus erosus, L. (yam bean) and Psidium guajava, L. (guava), by examining their acute cardiovascular effects in healthy volunteers. Possible involvements of the dietary nitrate on their effects were investigated as well. Thirty healthy volunteers were randomly divided into three groups of 10 subjects per group and each group was allocated to drink 500 ml of freshly prepared yam bean root juice, guava fruit juice, or water. Systemic nitrate and nitrite concentrations, heart rate, systolic and diastolic blood pressure, serum K(+) concentrations, ex vivo platelet aggregation, and plasma cGMP concentrations were monitored at the baseline and at various time points after the intake of juices or water. Data were compared by repeated measures ANOVA. Following the ingestion of both yam bean root juice and guava fruit juice, collagen-induced but not ADP-induced platelet aggregation was attenuated. Ingestion of yam bean root juice increased systemic nitrate and nitrite concentrations whereby elevated nitrite concentrations correlated with the extent of inhibiting collagen-induced platelet aggregation. In addition, positive correlation between systemic nitrite and plasma cGMP concentrations and negative correlation between plasma cGMP concentrations and the extent of collagen-induced platelet aggregation were revealed. Nevertheless, yam bean root juice reduced only diastolic blood pressure while guava fruit juice reduced heart rate, systolic and diastolic blood pressure. The present study has illustrated, for the first time, acute inhibitory effects of yam bean root juice and guava fruit juice on ex vivo collagen-induced platelet aggregation in healthy subjects. Dietary nitrate was shown to underlie the effect of yam bean root juice but not that of guava fruit juice. Following yam bean root juice ingestion, systemic nitrate apparently

  18. 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. © 2015 Institute of Food Technologists®

  19. 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. © 2015 American Society for Nutrition.

  20. Dispersive liquid-liquid microextraction and injection-port derivatization for the determination of free lipophilic compounds in fruit juices by gas chromatography-mass spectrometry.

    Science.gov (United States)

    Marsol-Vall, Alexis; Balcells, Mercè; Eras, Jordi; Canela-Garayoa, Ramon

    2017-04-28

    A method consisting of dispersive liquid-liquid microextraction (DLLME) followed by injection-port derivatization and gas chromatography-mass spectrometry (GC-MS) for the analysis of free lipophilic compounds in fruit juices is described. The method allows the analysis of several classes of lipophilic compounds, such as fatty acids, fatty alcohols, phytosterols and triterpenes. The chromatographic separation of the compounds was achieved in a chromatographic run of 25.5min. The best conditions for the dispersive liquid-liquid microextraction were 100μL of CHCl3 in 1mL of acetone. For the injection-port derivatization, the best conditions were at 280°C, 1min purge-off, and a 1:1 sample:derivatization reagent ratio (v/v) using N-methyl-N-(trimethylsilyl)trifluoroacetamide (MSTFA):pyridine (1:1) as reagent. Quality parameters were assessed for the target compounds, giving a limits of detection (LODs) ranging from 1.1 to 5.7ng/mL and limits of quantification (LOQs) from 3.4 to 18.7ng/mL for linoleic and stearic acid, respectively. Repeatability (%RSD, n=5) was below 11.51% in all cases. In addition, the method linearity presented an r2 ≥0.990 for all ranges applied. Finally, the method was used to test the lipophilic fraction of various samples of commercial fruit juice. Copyright © 2017 Elsevier B.V. All rights reserved.

  1. Effect of Process Temperature on Virus Inactivation during High Hydrostatic Pressure Processing of Contaminated Fruit Puree and Juice.

    Science.gov (United States)

    Pan, Hao; Buenconsejo, Matthew; Reineke, Karl F; Shieh, Y Carol

    2016-09-01

    High pressure processing (HPP) can inactivate pathogens and retain fruit qualities. Elevated HPP pressure or time increases virus inactivation, but the effect of temperature is not consistently observed for norovirus and hepatitis A virus. In the present study, the effectiveness of HPP holding temperatures (puree using a 24-liter HPP system. The holding temperature was established by setting the HPP initial temperature via pretrials. All trials were able to arrive at the designated holding pressure and holding temperature simultaneously. MNV inactivation in juices was conducted at 300 MPa for 3 min with various holding temperatures (10 to 30°C). A regression equation was derived, Y = -0.08 × X + 2.6 log PFU, R2 = 0.96, where Y is the log reduction and X is the holding temperature. The equation was used to predict a 2.6-log reduction in juices at 0°C holding temperature and indicated that MNV inactivation was inversely proportional to temperature increase. MNV survival during HPP did not differ significantly in pomegranate and strawberry juices. However, MS2 coliphage inactivation was greater as the holding temperature increased (from 15 to 38°C) at 600 MPa for 3 min. The increased inactivation trend is presumably similar to that for hepatitis A virus, but the holding temperature was not correlated with the reduction of HPP-resistant MS2 in strawberry puree. When the HPP holding pressure was evaluated independently in strawberry puree, a 5-log reduction of MNV was predicted through regression analysis at the holding pressure of 424 MPa for 3 min at 20°C. These parameters should inactivate >5 log PFU of MNV in juices, based upon a greater inactivation in berry juice than in puree (1.16-versus 0.74-log reduction at 300 MPa). This research illustrates use of predictive inactivation and a feasible means for manipulating HPP parameters for effective virus inactivation in fruit juices and puree.

  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. 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

    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...... glutathione peroxidase activity, whereas lipid oxidation in plasma seemed to decrease. These effects might be related to several components of the juice and cannot be attributed solely to its quercetin content....

  4. Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria

    Directory of Open Access Journals (Sweden)

    Irkin Reyhan

    2015-01-01

    Full Text Available In this study, phenolic compounds and antioxidant activities in citrus fruits and their peels were determined, and their stimulatory roles on some lactic acid bacteria were investigated. Phenolic compounds in citrus fruits such as mandarin, lemon, orange and grapefruit were determined either in the juices or in the peel extracts. Total phenolic content was determined in a spectrophotometer at 685 nm using the adapted Folin-Ciocalteu method. Total flavonoid content was measured using LC/MS (liquid chromatography-mass spectrometry. The effects of the fruit juices and peel extracts on the selected lactic acid bacteria (Lactobacillus delbrueckii NRRL B5448, Lb. casei NRRL B1922, Lb. acidophilus NRRL B4495 were investigated. The tested lactic acid bacteria were significantly affected by chlorogenic acid, hesperidin, naringin and caffeic acid compared to the control samples (P≤0.05. Antioxidant properties of fruit samples were also measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl method. The phenolics positively affected the metabolism of bacteria, with the stimulatory effects of the assayed samples being influenced by the phenolic profile.

  5. 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. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. [Polyphenols and anthocyanins in fruits, grapes juices and wines, and evaluation of their antioxidant activity].

    Science.gov (United States)

    Briedis, Vitalis; Povilaityte, Vitalija; Kazlauskas, Saulius; Venskutonis, Petras Rimantas

    2003-01-01

    The objective of this study was to produce grape (Vitis vinifera L.) extracts using efficient solvents and to compare antioxidant activity, polyphenol and anthocyanin content and composition in the produced extracts to the same characteristics of grape juices and wines. Methanolic and aqueous extracts of red and blue grapes were produced. Total amounts of polyphenols and anthocyanins in grape extracts, juices and wines were determined. Total polyphenols were spectrophotometrically determined measuring absorption after using Folin-Ciocalteau reagent. Total anthocyanins were determined by pH-differential method. Antioxidant activity of all those grape products was analyzed in 2,2-diphenyl-1-picrylhydrazil (DPPH) and 2,2'-azine-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) free radical binding model systems. The results obtained by both antioxidant activity determination methods were comparable and permitted to evaluate the ability to inactivate free radicals. Individual polyphenols and anthocyanins were separated by high performance liquid chromatography. Compounds of malvidine, delphinidine and petunidine were identified as main anthocyanins present in grape products demonstrating antioxidant activity. The determined amounts of polyphenols and anthocyanins in red wines were relatively higher than in other investigated objects. The wines possessed the highest antioxidant activity, which correlated with the determined amounts of total polyphenols. Correlation between total anthocyanins contents and antioxidant activity of appropriate objects was not established.

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

    OpenAIRE

    Dar Nadia; Javed Mehwish; Samra Zahoor Qadir

    2013-01-01

    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 subtili...

  8. 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.

  9. Influence of distillation time and sample mass on sulfur dioxide analysis in passion fruit juice through Monier-Williams method

    Directory of Open Access Journals (Sweden)

    Anita Akiko Takahashi

    2015-09-01

    Full Text Available AbstractThis study aimed to evaluate the effect of the distillation time and the sample mass on the total SO2 content in integral passion fruit juice (Passiflora sp. For the SO2 analysis, a modified version of the Monier-Williams method was used. In this experiment, the distillation time and the sample mass were reduced to half of the values proposed in the original method. The analyses were performed in triplicate for each distilling time x sample mass binomial, making a total of 12 tests, which were performed on the same day. The significance of the effects of the different distillation times and sample mass were evaluated by applying one-factor analysis of variance (ANOVA. For a 95% confidence limit, it was found that the proposed amendments to the distillation time, sample mass, and the interaction between distilling time x sample mass were not significant (p > 0.05 in determining the SO2 content in passion fruit juice. In view of the results that were obtained it was concluded that for integral passion fruit juice it was possible to reduce the distillation time and the sample mass in determining the SO2 content by the Monier-Williams method without affecting the result.

  10. 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.

  11. 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

  12. 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.

  13. How do Brazilian consumers perceive a non-traditional and innovative fruit juice? An approach looking at the packaging.

    Science.gov (United States)

    Romano, Karen R; Rosenthal, Amauri; Deliza, Rosires

    2015-08-01

    Consumer interest in nutritious and innovative foods encourages the development of products based on raw materials with nutraceutical potential. The health benefits provided by pomegranate have been recognized; therefore, the development of pomegranate juice may match consumer expectations regarding this goal. However, the concept has to first be accepted by the consumer. The aim of the study was to utilize a rating based conjoint analysis to investigate how Brazilian consumers perceive pomegranate juice by identifying the role of packaging attributes relevant to the consumer's intention to purchase. Five factors were considered in the study: technology used in the juice production (high hydrostatic pressure - HHP - a technology that preserves nutritional and sensory properties), antioxidants, price, preservatives, and colorant. Eight hypothetical pomegranate juice packages were created following an incomplete block design and evaluated by 150 fruit juice consumers. Three clusters were identified. The average results revealed that antioxidants were the attribute of greatest relative importance to cluster 1 (RI: 36%), followed by HHP (RI: 25%) and colorants (14%). Consumers in cluster 2 considered price as the most important attribute (RI: 41%), followed by antioxidants (RI: 21%) and HHP (RI: 18%). Cluster 3, as well as cluster 2, considered price the most important attribute (RI: 28%), followed by antioxidants (RI: 26%) and HHP (RI: 22%). The results showed that consumers valued information on the health benefits of antioxidants as well as on the technology, suggesting that both types of information may be relevant tools to increase the intention to purchase the product. The application of HHP for pomegranate juice processing was positively perceived by consumers, suggesting a potential commercial application in the Brazilian industry. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. Protective effects of some fruit juices with low-fat diet on rat testis ...

    African Journals Online (AJOL)

    Histological sections of testis indicated that low-fat diet has obvious effects than basal diet in both the low-fat diet with CCl4 "LdC""con++", LdC with grape juice 2 ml "grpL2", LdC with pomegranate juice 2 ml "pomL2" and hyper effect in LdC with pomegranate juice 4 ml "pomL4" while it was equal in effect with basal diet in ...

  15. Anti Diabetic Effect of Fruit Juice of Morinda Citrifolia (Tahitian Noni ...

    African Journals Online (AJOL)

    This study investigated the therapeutic use of Tahitian Noni Juice® (TNJ) or noni juice in controlling hyperglycaemia as claimed in folk medicine. Twenty adult male Sprague–Dawley rats with body weights ranging from 145 to 230g were used for the experiment. They were randomly allocated into 4 groups of five, rats each.

  16. Inoculated fermentation of orange juice (Citrus sinensis L.) for production of a citric fruit spirit

    National Research Council Canada - National Science Library

    Santos, Claudia Cristina A. do A; Duarte, Whasley F; Carreiro, Solange Cristina; Schwan, Rosane F

    2013-01-01

    .... The sugar concentration of the orange juice was adjusted to 16ºBrix and the pH to 4.5. The orange juice was inoculated at approximately 7 log CFU/mL, and the fermentation was performed at room temperature until ºBrix stabilization...

  17. 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. © 2015 Institute of Food Technologists®

  18. 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.

  19. Antioxidant Potential of Fruit Juice with Added Chokeberry Powder (Aronia melanocarpa

    Directory of Open Access Journals (Sweden)

    Jana Šic Žlabur

    2017-12-01

    Full Text Available The purpose of this study was to determine the possibility of using chokeberry powder as a supplement in apple juice to increase the nutritional value of the final product with the aim of developing a new functional food product. Also, to determine the influence of ultrasound assisted extraction on the bioactive compounds content, nutritional composition and antioxidant potential of apple juice with added chokeberry powder. The juice samples with added chokeberry powder had higher antioxidant capacity, irrespective of the extraction technique used. Apple juice samples with added chokeberry powder treated with high intensity ultrasound had significantly higher content of all analyzed bioactive compounds. The application of high intensity ultrasound significantly reduced the extraction time of the plant material. A positive correlation between vitamin C content, total phenols, flavonoids and anthocyanins content and antioxidant capacity was determined in juice samples with added chokeberry powder treated with high intensity ultrasound.

  20. 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.

  1. 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 (pbrowning in apple juice. Copyright © 2012 Elsevier Ltd. All rights reserved.

  2. Effect of activated charcoal on patulin, fumaric acid and some other properties of apple juice.

    Science.gov (United States)

    Kadakal, C; Nas, S

    2002-02-01

    In this study, 0, 0.5, 1.0, 1.5, 2.0, 2.5, and 3.0 g/l amounts of activated charcoal (AC) were added into apple juice with a patulin content of 62.3 ppb obtained from a well-established manufacturing company. Apple juice samples were then mixed for 0, 5, 10, 20, and 30 min, respectively. Considerable reduction in the patulin and HMF values was found while there is a dramatic improvement in the colour and clearness of apple juice. However, AC did not cause a significant decrease in the fumaric acid level of apple juice. The best result was obtained at 3.0 g/l AC mixed for 5 min. In addition, a negligible reduction in brix and pH values of samples was observed.

  3. Fig Juice Fermented with Lactic Acid Bacteria as a Nutraceutical Product

    Directory of Open Access Journals (Sweden)

    Sima Khezri 1, Parvin Dehghan 2 * , Razzagh Mahmoudi 3, Mahdi Jafarlou 4

    2016-12-01

    Full Text Available Background: Probiotics are live microorganisms bringing useful effects to the host through balancing intestine microbiota. This research was undertaken to determine the suitability of fig juice as raw material for production of probiotic juice by three species of lactic acid bacteria (Lactobacillus casei, Lactobacillus plantarum and Lactobacillus delbrueckii. Methods: Heat treated fig juices were inoculated (6 log CFU/ml by three species inocula separately and incubated at 30 °C for 72 h. Changes in the pH, acidity, reducing sugar content and viable cell counts during the fermentation were monitored. Sensory characteristics of probiotic fig juice were also evaluated. Results: L. delbrueckii grew well on fig juice; reached nearly 9 log CFU/ml after 48 h of fermentation at 30 °C. After 4 weeks of cold storage at 4 °C, the viable cell counts of L. delbrueckii and L. plantarum were still 6 and 5 log CFU/ml, respectively, in fermented fig juice; but L. casei was just survived until 2th week of cold storage time, reduced from 9 to 3 log CFU/ml. The results of the sensory evaluation showed that fermented fig juice samples were significantly different (P<0.05 from the control sample in taste, odor, consistency and overall acceptability. L. casei was more acceptable comparing to the others. Conclusion: L. delbrueckii was the most suitable strain from the point of survivability among other species at the consumption time. Therefore, probiotic fig juice can serve as healthy beverage for vegetarians and consumers with lactose-allergy.

  4. Effect of in vitro simulated gastrointestinal digestion on polyphenol and polysaccharide content and their biological activities among 22 fruit juices.

    Science.gov (United States)

    He, Minjing; Zeng, Jianyuan; Zhai, Lu; Liu, Yuguo; Wu, Hancheng; Zhang, Ruifeng; Li, Zhentao; Xia, Enqin

    2017-12-01

    Polyphenols and polysaccharides, as natural bioactive compounds from common fresh fruits, are concerned in reducing risk of developing obesity and diabetes for human in recent years. The content of polyphenol and polysaccharide, their bioactivities among 22 fruit juices were investigated before and after in vitro gastrointestinal digestion in present study. After digestion, contents of polyphenol, polysaccharide and their antioxidant activity, the inhibitory activity of α-amylase and α-glucosidase significantly increased. Punica granatum Linn and Actinidia globosa C. F. Liang displayed maximal increment up to 2, 0.25 and 1.6 fold in contents of polyphenols and polysaccharides, and the inhibitory activity of α-amylase, respectively. The correlation coefficient between contents and inhibitory activity of α-amylase increased in range of 0.002 to 0.485. Lycopersicon esculentum Mill and Pyrus bretschneideri Rehd exhibited maximum increase in the inhibitory activity of α-glucosidase with lowest contents of polyphenols and polysaccharides. The results indicated that polyphenols and polysaccharides digested synergistically contributing to the inhibitory α-amylase activity, and other responsibly bioactive ingredients for inhibitory α-glucosidase activity would be worthy discussed future. The findings above highlighted some potential application of common fruit juices in controlling hyperglycemia and obesity. Copyright © 2017. Published by Elsevier Ltd.

  5. 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 Alternaria toxins (sulfates of 1 and 2) were repeatedly detected. A deterministic dietary exposure assessment revealed the possible risk for human health related to the presence of 1 and 2 in tomato based foodstuffs, whereas 3 is unlikely to be of human health concern.

  6. Multi-walled carbon nanotubes as efficient solid-phase extraction materials of organophosphorus pesticides from apple, grape, orange and pineapple fruit juices.

    Science.gov (United States)

    Ravelo-Pérez, Lidia M; Hernández-Borges, Javier; Rodríguez-Delgado, Miguel Angel

    2008-11-21

    Multi-walled carbon nanotubes (MWCNTs) have been used for the first time as solid-phase extraction (SPE) sorbents for the extraction of eight organophosphorus pesticides (i.e. ethoprophos, diazinon, chlorpyriphos-methyl, fenitrothion, malathion, chlorpyriphos, fenamiphos and buprofezin) from different commercial fruit juices (i.e. apple, grape, orange and pineapple). The developed method, which involves SPE and direct gas chromatography with nitrogen phosphorus detection analysis, is very fast, simple and cheap: only 1:1 dilution with Milli-Q water and pH adjustment to 6.0 of 10 mL of juice is necessary prior to a quick MWCNTs-SPE procedure that used only 40 mg of stationary phase (MWCNTs of 10-15 nm o.d., 2-6 nm i.d. and 0.1-10 microm length). Mean recovery values were above 73% for all the pesticides and fruit juices (between 77 and 101% for apple juice, 75 and 103% for grape juice, 73 and 103% for orange juice and 73 and 93% for pineapple juice) with a relative standard deviation (RSD) lower than 8.5% in all cases. Matrix matched calibration was carried out for each sample matrix since statistical differences between the calibration curves constructed is pure solvent and in the reconstructed juice extracts were found. Limits of detection ranged between 1.85 and 7.32 microg/L (which also represents LODs between 1.85 and 7.34 microg/kg) well below the European Union maximum residue limits for the raw fruits. The proposed method, which is demonstrated to be quick, cheap, accurate and highly selective, was also applied to the analysis of this group of pesticides in several commercial juices in which none of the selected pesticides were found.

  7. Chemometric characterization of fruit juices from Spanish cultivars according to their phenolic compound contents: I. Citrus fruits.

    Science.gov (United States)

    Abad-García, Beatriz; Berrueta, Luis A; Garmón-Lobato, Sergio; Urkaregi, Arantza; Gallo, Blanca; Vicente, Francisca

    2012-04-11

    The data set composed by phenolic compound profiles of 83 Citrus juices (determined by HPLC-DAD-MS/MS) was evaluated by chemometrics to differentiate them according to Citrus species (sweet orange, tangerine, lemon, and grapefruit). Cluster analysis (CA) and principal component analysis (PCA) showed natural sample grouping among Citrus species and even the Citrus subclass. Most of the information contained in the full data set can be captured if only 15 phenolic compounds (concentration ≥10 mg/L), which can be quantified with fast and accurate methods in real samples, are introduced in the models; a good classification which allows the confirmation of the authenticity of juices is achieved by linear discriminant analysis. Using this reduced data set, fast and routine methods have been developed for predicting the percentage of grapefruit in adulterated sweet orange juices using principal component regression (PCR) and partial least-squares regression (PLS). The PLS model has provided suitable estimation errors.

  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 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. 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.

  10. BIOCONVERSION OF CITROFORTUNELLA MICROCARPA FRUIT WASTE INTO LACTIC ACID BY LACTOBACILLUS PLANTARUM

    Directory of Open Access Journals (Sweden)

    Cesar V. Ortinero

    2017-07-01

    Full Text Available The processing of Citrofortunella mircocarpa fruit juice generates large volume of solid waste, causing disposal problem. Several studies have demonstrated that wastes from agricultural and food processing industries such as fruit and vegetable peels contain high amount of polysaccharides that can be transformed into useful chemicals, including lactic acid, through fermentation. Lactic acid is widely used in various industries, such as in the manufacture of biodegradable plastic, and the demand for this chemical justifies the search of renewable feedstock for its biotechnological production. This study aimed to produce lactic acid from C. microcarpa fruit waste biomass through fermentation with Lactobacillus plantarum. The hydrolysate from C. microcarpa fruit waste was prepared, inoculated with different amounts of L. plantarum cell suspension, and incubated for three days. Lactic acid production was monitored daily. The lactic acid produced from the fermentation was precipitated as calcium lactate crystals. The identity of the crystals was evaluated using Fourier transform infrared spectroscopy (FTIR spectroscopy and paper chromatography. The highest lactic acid production was observed in fermentation mixtures containing the highest number of L. plantarum cells. Within three days of fermentation, the amount of lactic acid production increased with increasing period of incubation. Partial characterization of the crystals recovered from the fermentation mixtures by FTIR spectroscopy showed that the peaks in the spectrum were consistent with the chemical structure of lactate. Paper chromatography results likewise confirmed that the crystals are lactate. C. microcarpa fruit waste can afford lactic acid when fermented with L. plantarum. The results of the study may serve as basis for the development of technology for the utilization of C. microcarpa fruit waste biomass as renewable resource for industrial production of lactic acid.

  11. Associations of soluble fiber, whole fruits/vegetables, and juice with plasma Beta-carotene concentrations in a free-living population of breast cancer survivors.

    Science.gov (United States)

    Kolodziejczyk, Julia K; Flatt, Shirley W; Natarajan, Loki; Patterson, Ruth; Pierce, John P; Norman, Gregory J

    2012-01-01

    Soluble fiber and the physical state of fruits/vegetables affect plasma ß-carotene concentrations; however, most of this research was conducted in laboratory-based settings. These analyses investigated the relationship between soluble fiber and juiced versus whole fruits/vegetables to plasma ß-carotene concentrations in a free-living population. This cross-sectional analysis used 12-month follow-up data from the Women's Healthy Eating & Living Study (1995-2006), a study to improve diet in breast cancer survivors in the Western United States. The dietary nutrients considered in this analysis included intake of soluble fiber (g), ß-carotene from fruit/vegetable juice (mg), and ß-carotene from whole fruits/vegetables (mg). A linear regression model was used to assess the relationship of the variables to plasma ß-carotene concentrations. Out of 3,088 women enrolled in the Women's Healthy Eating & Living Study, 2,397 women had complete data (mean age = 54). The final model accounted for approximately 49% of the explained variance in plasma ß-carotene concentrations. Fruit/vegetable juice had the largest positive relation to plasma ß-carotene concentrations (standardized parameter estimate = 0.23, p vegetables (standardized parameter estimate = 0.09, p fiber may inhibit ß-carotene absorption; therefore, consumption of juice may increase plasma ß-carotene concentrations more than whole fruits/vegetables in free-living populations.

  12. Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat.

    Science.gov (United States)

    Espina, Laura; Somolinos, María; Ouazzou, Abdenour Ait; Condón, Santiago; García-Gonzalo, Diego; Pagán, Rafael

    2012-09-17

    This work approaches the possibility of combining mild heat treatments with citrus fruit essential oils (EOs) to improve the effectiveness of heat treatments and thus to reduce treatment intensity. Concentrations between 10 and 200 μL/L of lemon, mandarin, or orange EO were tested at 54 °C for 10 min in laboratory media, determining that 200 μL/L of each EO was necessary to achieve a 5 log(10) reduction of the initial Escherichia coli O157:H7 concentration. A relationship could be established between sublethally injured cells after the heat treatment and inactivated cells after the combined process. In apple juice, the synergism in the inactivation of E. coli O157:H7 when adding 200 μL/L of lemon EO might suppose a reduction in the treatment temperature (of 4.5 °C) or in the treatment time (by 5.7 times) within the range of temperature assayed (54-60 °C). Addition of 75 μL/L of lemon EO was determined to achieve the same synergistic effect of the combined treatment when the initial inoculum was reduced from 3×10(7) to 3×10(4) CFU/mL. Since the addition of lemon EO did not decrease the hedonic acceptability of apple juice, the proposed combined treatment could be further studied and optimized for the production of new minimally processed juices. Copyright © 2012 Elsevier B.V. All rights reserved.

  13. Noni (Morinda citrifolia L.) fruit juice reverses age-related decline in neural-immune interactions in the spleens of old F344 rats.

    Science.gov (United States)

    Pratap, Uday P; Hima, Lalgi; Priyanka, Hannah P; ThyagaRajan, Srinivasan

    2017-02-23

    Various parts of the tropical plant, Morinda citrifolia L. (Noni), have been widely used in traditional medicine in South and Southeast Asia for several centuries. The therapeutic effects of the noni are believed to be mediated through several phytochemicals such as anthraquinones, iridoid, fatty acid glycosides, alcohols, etc. The aim of the study is to investigate the effects of Morinda citrifolia fruit juice (noni fruit juice; NFJ) on neural-immune interactions through the involvement of intracellular signaling pathways both in vitro and in vivo in the splenic lymphocytes of young and old male F344 rats. In the in vitro study, splenocytes from young and old F344 rats were isolated and treated with 0.0001-1% concentrations of NFJ for a period of 24h, while in the in vivo study, old F344 rats were orally administered (5ml/kg body weight) with NFJ (5%, 10% and 20%) twice daily for 60 days. After the treatment period, concanavalin A (Con A)-induced lymphocyte proliferation, cytokines (IL-2, IFN-γ, IL-6, and TNF-α) production, expression of tyrosine hydroxylase (p-TH), nerve growth factor (NGF), m-TOR, IκB-α, p-NF-κB (p50 and p65), p-ERK, p-Akt, p-CREB and lipid peroxidation, protein carbonyl formation, nitric oxide (NO) production were examined in the splenocytes. In vitro NFJ incubation of splenic lymphocytes increased Con A-induced lymphocyte proliferation, IL-2 and IFN-γ production, and expression of p-ERK, p-Akt, and p-CREB in young and old rats. In vivo treatment of old rats with NFJ increased lymphoproliferation, IL-2 and IFN-γ production, the expression of p-TH, NGF, and NO production, and suppressed IL-6 production, lipid peroxidation, protein carbonyl formation, and the expression of IκB-α and p-NF-κB (p50) in the splenocytes. Taken together, these results suggest that Morinda citrifolia fruit juice enhanced neural-immune interactions and cell survival pathways while inhibiting inflammatory processes that may be useful in the treatment of age

  14. Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

    Directory of Open Access Journals (Sweden)

    P. Orellana-Palma

    2017-01-01

    Full Text Available Freeze concentration of liquid foods produces high-quality concentrates while retaining the heat-labile compounds found in fresh samples. Centrifugal freeze concentration is a cryoconcentration method assisted by an external force, centrifugation, to enhance the separation of concentrate from the ice. When applying centrifugal freeze concentration to orange juice, after the third cryoconcentration cycle, the ascorbic acid content in the concentrate showed retention close to 70% of the initial value. After the third cycle, the solutes in the concentrate increased 4 times the initial value of the fresh sample with 70% efficiency. The color evaluation showed that the final concentrated fraction was darker than the fresh juice. The centrifugal freeze concentration in orange juice was effective for obtaining a high-quality concentrate with a higher concentration of solids and ascorbic acid retention.

  15. 21 CFR 150.141 - Artificially sweetened fruit jelly.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Artificially sweetened fruit jelly. 150.141 Section 150.141 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES...) A vinegar, lemon juice, lime juice, citric acid, lactic acid, malic acid, tartaric acid, fumaric...

  16. 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. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Preparation of a magnetic molecularly imprinted polymer by atom-transfer radical polymerization for the extraction of parabens from fruit juices.

    Science.gov (United States)

    You, Xiaoxiao; Piao, Chungying; Chen, Ligang

    2016-07-01

    A silica-based surface magnetic molecularly imprinted polymer for the selective recognition of parabens was prepared using a facile and general method that combined atom-transfer radical polymerization with surface imprinting technique. The prepared magnetic molecularly imprinted polymer was characterized by transmission electron microscopy, Fourier transform infrared spectrometry and physical property measurement. The isothermal adsorption experiment and kinetics adsorption experiment investigated the adsorption property of magnetic molecularly imprinted polymer to template molecule. The four parabens including methylparaben, ethylparaben, propylparaben, and butylparaben were used to assess the rebinding selectivity. An extraction method, which used magnetic molecularly imprinted polymer as adsorbents coupled with high-performance liquid chromatography for the determination of the four parabens in fruit juice samples was developed. Under the optimal conditions, the limits of detections of the four parabens were 0.028, 0.026, 0.021, and 0.026 mg/L, respectively. The precision expressed as relative standard deviation ranging from 2.6 to 8.9% was obtained. In all three fortified levels, recoveries of parabens were in the range of 72.5-89.4%. The proposed method has been applied to different fruit juice samples including orange juice, grape juice, apple juice and peach juice, and satisfactory results were obtained. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  18. 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.

  19. Effect of physical damage and storage of pineapple fruits on their suitability for juice production

    NARCIS (Netherlands)

    Hounhouigan, M.H.; Linnemann, A.R.; Ingenbleek, P.T.M.; Soumanou, M.M.; Trijp, van H.C.M.; Boekel, van T.

    2014-01-01

    This study evaluated the suitability of physically damaged pineapples, variety “MD2,” that were stored for up to 9 days at 20C for the production of fresh pineapple juice. Fresh pineapples were bruised and cut in different ways. The study showed an interaction effect of the physical damage

  20. Food safety issues of high pressure processed fruit/vegetable juices

    Czech Academy of Sciences Publication Activity Database

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

    2007-01-01

    Roč. 27, č. 1 (2007), s. 157-162 ISSN 0895-7959 R&D Projects: GA MZe QF3287 Institutional research plan: CEZ:AV0Z60870520 Keywords : Vegetable juices * High pressure processing * Food safety * Anti-mutagenic activity Subject RIV: GM - Food Processing Impact factor: 0.840, year: 2007

  1. Effects of Naphthalene Acetic Acid and Carbaryl on Fruit Thinning in ‘Kinnow’ Mandarin Trees

    Directory of Open Access Journals (Sweden)

    Golnar Safaei-Nejad

    2015-04-01

    Full Text Available Several fruit trees including some cultivars of citrus tend to develop irregular bearing. Fruit thinning has been used for hundreds of years to manipulate blooming and crop load to improve the alternate bearing process. Frequently, combination sprays of two or more chemical thinners are used in various fruit trees and the thinning responses were additive and more effective than individual compounds. In this study, we investigated the effects of Naphthalene acetic acid and carbaryl alone and in combination in thinning of ‘Kinnow’ mandarin (Citrus reticulata Blanco trees. Some characteristics such as fruit weight, diameter and volume, total soluble solid (TSS, titrable acidity (TA, TSS/TA, vitamin C and peel thickness were measured prior to harvest for 2010 and 2011 as a complete randomized block design with 13 treatments and four replications. Results showed that the application of NAA and carbaryl alone in June drop stage of fruit growth increased fruit thinning percentage, TSS of fruit juice, fruit weight, volume, diameter and length. These chemical thinners improved fruit size significantly by increasing the leaf/fruit ratio. Combination sprays could not effectively thin fruits than individual chemicals and thus had no effect on fruit size. Fruit characteristics such as TA, ascorbic acid, TSS/TA ratio and peel thickness were not affected by our treatments.  Normal 0 false false false EN-US X-NONE AR-SA /* 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-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0cm; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso

  2. Association between Increased Gastric Juice Acidity and Sliding Hiatal Hernia Development in Humans.

    Directory of Open Access Journals (Sweden)

    Hiroshi Kishikawa

    Full Text Available Several clinical factors; overweight, male gender and increasing age, have been implicated as the etiology of hiatal hernia. Esophageal shortening due to acid perfusion in the lower esophagus has been suggested as the etiological mechanism. However, little is known about the correlation between gastric acidity and sliding hiatus hernia formation. This study examined whether increased gastric acid secretion is associated with an endoscopic diagnosis of hiatal hernia.A total of 286 consecutive asymptomatic patients (64 were diagnosed as having a hiatal hernia who underwent upper gastrointestinal endoscopy were studied. Clinical findings including fasting gastric juice pH as an indicator of acid secretion, age, sex, body mass index, and Helicobacter pylori infection status determined by both Helicobacter pylori serology and pepsinogen status, were evaluated to identify predictors in subjects with hiatal hernia.Male gender, obesity with a body mass index >25, and fasting gastric juice pH were significantly different between subjects with and without hiatal hernia. The cut-off point of fasting gastric juice pH determined by receiver operating curve analysis was 2.1. Multivariate regression analyses using these variables, and age, which is known to be associated with hiatal hernia, revealed that increased gastric acid secretion with fasting gastric juice pH 25 (OR = 3.49, 95% CI: 1.77-6.91 and age >65 years (OR = 1.86, 95% CI: 1.00-3.45, were also significantly associated with hiatal hernia.This study suggests that increased gastric acid secretion independently induces the development of hiatal hernia in humans. These results are in accordance with the previously reported hypothesis that high gastric acid itself induces hiatal hernia development.

  3. Association between Increased Gastric Juice Acidity and Sliding Hiatal Hernia Development in Humans.

    Science.gov (United States)

    Kishikawa, Hiroshi; Kimura, Kayoko; Ito, Asako; Arahata, Kyoko; Takarabe, Sakiko; Kaida, Shogo; Kanai, Takanori; Miura, Soichiro; Nishida, Jiro

    2017-01-01

    Several clinical factors; overweight, male gender and increasing age, have been implicated as the etiology of hiatal hernia. Esophageal shortening due to acid perfusion in the lower esophagus has been suggested as the etiological mechanism. However, little is known about the correlation between gastric acidity and sliding hiatus hernia formation. This study examined whether increased gastric acid secretion is associated with an endoscopic diagnosis of hiatal hernia. A total of 286 consecutive asymptomatic patients (64 were diagnosed as having a hiatal hernia) who underwent upper gastrointestinal endoscopy were studied. Clinical findings including fasting gastric juice pH as an indicator of acid secretion, age, sex, body mass index, and Helicobacter pylori infection status determined by both Helicobacter pylori serology and pepsinogen status, were evaluated to identify predictors in subjects with hiatal hernia. Male gender, obesity with a body mass index >25, and fasting gastric juice pH were significantly different between subjects with and without hiatal hernia. The cut-off point of fasting gastric juice pH determined by receiver operating curve analysis was 2.1. Multivariate regression analyses using these variables, and age, which is known to be associated with hiatal hernia, revealed that increased gastric acid secretion with fasting gastric juice pH hiatal hernia. Moreover, previously reported risk factors including male gender (OR = 2.32, 95% CI: 1.23-4.35), body mass index >25 (OR = 3.49, 95% CI: 1.77-6.91) and age >65 years (OR = 1.86, 95% CI: 1.00-3.45), were also significantly associated with hiatal hernia. This study suggests that increased gastric acid secretion independently induces the development of hiatal hernia in humans. These results are in accordance with the previously reported hypothesis that high gastric acid itself induces hiatal hernia development.

  4. Amperometric detection of glucose in fruit juices with polypyrrole-based biosensor with an integrated permselective layer for exclusion of interferences.

    Science.gov (United States)

    Ayenimo, Joseph G; Adeloju, Samuel B

    2017-08-15

    A novel polypyrrole (PPy)-based bilayer amperometric glucose biosensor integrated with a permselective layer has been developed for detection of glucose in the presence of interferences. It comprises of a PPy-GOx film grown, in the absence of electrolyte, as an inner layer, and a permselective PPy-Cl film as an outer layer. The PPy-GOx/PPy-Cl bilayer biosensor was effective in rejecting 98% of ascorbic acid and 100% of glycine, glutamic acid and uric acid. With an outer layer thickness of 6.6nm, the bilayer biosensor gave nearly identical glucose response to that of a single layer PPy-GOx biosensor. The biosensor also exhibited good reproducibility (1.9% rsd, n=10), high stability (more than 2months), wide linear range (0.5-24mM), low K m (8.4mM), high I max (77.2μAcm -2 ), low detection limit (26.9μM) and good sensitivity (3.5μAcm -2 mM -1 ). The bilayer biosensor was successfully employed for glucose determination in various fruit juices. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. Docosahexaenoic acid (DHA) supplementation of orange juice increases plasma phospholipid DHA content of children.

    Science.gov (United States)

    Hawthorne, Keli M; Abrams, Steven A; Heird, William C

    2009-04-01

    The major dietary source of docosahexaenoic acid (DHA) is fish, which is not widely consumed by children. There is concern, therefore, that children may not receive adequate DHA and so might benefit from dietary supplementation. The aim of the present study was to evaluate the effects of providing a supplement of microencapsulated algal DHA in juice. We assessed the effects of two levels of DHA supplementation on the plasma phospholipid DHA content of healthy 4- to 6-year-old and 7- to 12-year-old children who were randomly assigned to consume 180 mL juice containing either 50 mg (lower dose) or 100 mg (higher dose) DHA daily for 6 weeks. Plasma phospholipid DHA content (mole % of total fatty acids) was measured before and after 6 weeks of daily juice consumption. Because there are no data for plasma phospholipid DHA content in healthy children, data were compared to that of breastfed infants. At baseline, plasma phospholipid DHA content was lower in both age groups and dose groups than observed in breastfed infants. It increased significantly in both dose groups, but more so in the higher dose group of both age groups (PDHA supplementation of juice at either 50 mg/day or 100 mg/day for 6 weeks was effective in increasing plasma phospholipid DHA contents of children.

  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

    2016-01-01

    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. PMID:27333840

  7. [Consumption of fruit juices and beverages by Spanish children and teenagers: health implications of their poor use and abuse].

    Science.gov (United States)

    2003-06-01

    In the last few decades, the consumption of soft drinks (fruit juices and beverages) in Spain has increased considerably. From 1991 to 2001, consumption of soft drinks increased by 41.5 %, that of extract-based drinks by 62.1 % and that of juices by 26.7 %. Consumption increases with age, with teenagers drinking twice as much (740 ml/day) as pre-school children (388 ml/day). High consumption of soft drinks may lead to underconsumption of foods and drinks of high nutritional quality, such as milk. Multiple studies relate this phenomenon with the risk of growth retardation, failure of non-organic growth, diarrhea produced by alterations in carbohydrate absorption, allergy, pharmacological interactions, obesity, atherothrombotic lipidic profile, alterations in glucose and bone mineral metabolism and negative effects on dental health. Because excessive consumption of soft drinks favors a diet of low nutritional quality, intervention and prevention strategies should be established to promote water and milk as the basic drink in children's and teenagers' diets while soft-drinks should be consumed only occasionally.

  8. 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.

  9. 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.

  10. 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

  11. Hybrid Model Based on Genetic Algorithms and SVM Applied to Variable Selection within Fruit Juice Classification

    Directory of Open Access Journals (Sweden)

    C. Fernandez-Lozano

    2013-01-01

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

  12. 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. PMID:24453933

  13. Stability of labetalol hydrochloride in distilled water, simple syrup, and three fruit juices.

    Science.gov (United States)

    Nahata, M C

    1991-05-01

    Labetalol hydrochloride (HCl) is an effective antihypertensive drug. It is available in a tablet dosage form, which may be difficult to administer to geriatric and pediatric patients. The tablets can be suspended in various liquid vehicles, but its stability under these conditions is unknown. The objective of our study was to determine the stability of labetalol HCl in five liquid vehicles, in both plastic and glass prescription bottles, over a four-week period at room temperature and under refrigeration. Labetalol HCl tablets (Trandate, Glaxo) were triturated, and suspended in distilled water, simple syrup, apple juice, grape juice, and orange juice to approximate concentrations of 7-10 mg/mL. After filtration, the liquids were stored in five amber, plastic prescription bottles, and five amber, glass prescription bottles at 4 degrees C and 23 degrees C. The samples were collected at 0, 24, and 72 hours, and 1, 2, and 4 weeks after initiation of the study. Labetalol HCl was measured by an HPLC method. Because there was no substantial change in labetalol HCl concentration during the study period, the tablet dosage from can be reformulated, stored, and administered to elderly or pediatric patients as a liquid dosage form.

  14. Socioenvironmental influences on children's fruit, juice and vegetable consumption as reported by parents: reliability and validity of measures.

    Science.gov (United States)

    Weber Cullen, K; Baranowski, T; Rittenberry, L; Cosart, C; Owens, E; Hebert, D; de Moor, C

    2000-09-01

    To pilot test theory-based questionnaires to measure socioenvironmental influences on children's fruit, juice and vegetable (FJV) consumption as reported by parents. Cross-sectional. Parents of fourth to sixth grade students completed socioenvironmental questionnaires. The students completed food records (FRs) for 2 days in the classroom. Interviews were completed by 109 parents (17% African-American, 32% Hispanic-American and 51 Euro-American). Student mean daily FJV intake was 2.1 servings. Principal components analyses revealed subscales measuring positive and negative parenting practices; self-efficacy for modelling and planning/encouraging FJV consumption, and making FJV available; encouraging, consequences and discouraging food socialization practices; negative home, cost and canned/frozen food barriers; meal planning; child shopping; mother food preparation; and child lunch and dinner FJV preparation practices. Internal consistencies were adequate to high. Negative parent practices and negative home FJV barriers were significantly negatively correlated with child FJV consumption variables. Planning/encouraging self-efficacy was positively associated with fruit consumption, and child dinner FJV preparation was significantly negatively correlated with child juice consumption. These questionnaires may provide important insights about the relationship between parent-reported socioenvironmental influences and children's FJV consumption. Future work should test these questionnaires with larger groups of parents and youths, with more reliable estimates of usual FJV intake, e.g. 7-day food records, to obtain a detailed understanding of how parents influence what children eat. Tests of models of relationships among these variables are warranted, but should control for possible confounding variables, e.g. socioeconomic status, gender of the child, etc.

  15. Relationship between Apparent Viscosity and Line-Spread Test Measurement of Thickened Fruit Juices Prepared with a Xanthan Gum-based Thickener.

    Science.gov (United States)

    Kim, Sung-Gun; Yoo, Whachun; Yoo, Byoungseung

    2014-09-01

    The flow behaviors of three thickened fruit juices (orange, apple, and grape juice) prepared with a commercial instant xanthan gum (XG)-based thickener that is marketed in Korea were investigated at different thickener concentrations (1.0%, 1.5%, 2.0%, 2.5%, 3.0%, and 3.5%) and setting times (5 and 30 min) using a rheometer and a line-spread measurement method. The flow distance values measured by the line-spread test (LST) were compared with the apparent viscosity (ηa,50) values measured with a sophisticated computer-controlled rheometer. The ηa,50 values of the juices increased as thickener concentration increased, whereas their flow distances decreased. The ηa,50 values at the 30-min setting time were much higher than those at the 5-min setting time, indicating that the setting time before serving or consuming thickened juices can affect viscosity values. Plots comparing ηa,50 values to LST flow distances revealed strong exponential relationships between the two measures (R(2)=0.989 and R(2)=0.987 for the 5- and 30-min setting times, respectively). These results indicate that the LST can be a suitable instrument for evaluating the viscosity of thickened fruit juices prepared with different XG-based thickener concentrations and setting times for the dysphagia diet.

  16. 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.

  17. Quantitative PCR analysis for fruit juice authentication using PCR and laboratory-on-a-chip capillary electrophoresis according to the Hardy-Weinberg law.

    Science.gov (United States)

    Scott, Mary; Knight, Angus

    2009-06-10

    DNA-based analysis for the authentication of fruit juices was evaluated using the Polymerase Chain Reaction (PCR) and laboratory-on-a-chip capillary electrophoresis (LOC). A PCR restriction fragment length polymorphism (RFLP) assay demonstrated the detection of grapefruit juice in orange juice, although the assay was relatively insensitive with a limit of detection of 10% v/v. A PCR heteroduplex assay for detecting mandarin juice in orange juice was successfully applied to the LOC system and demonstrated greater sensitivity with a limit of detection of 2.5% v/v. Results for both assays using authentic juice mixtures were consistent with that expected following the random reannealing of PCR-amplified DNA at PCR plateau according to the principles of the Hardy-Weinberg law. Calculations of theoretical and expected yields of homoduplex and heteroduplexes indicated that the heteroduplexes were underestimated by 1.5-fold on the LOC. Although the LOC can provide good quantitative end-point analytical data from PCR methods, care must be taken in data interpretation because different data interpretation applies dependent on the attainment of the PCR plateau.

  18. Regulation of ascorbic acid metabolism by blue LED light irradiation in citrus juice sacs.

    Science.gov (United States)

    Zhang, Lancui; Ma, Gang; Yamawaki, Kazuki; Ikoma, Yoshinori; Matsumoto, Hikaru; Yoshioka, Terutaka; Ohta, Satoshi; Kato, Masaya

    2015-04-01

    In the present study, the effects of red and blue LED lights on the accumulation of ascorbic acid (AsA) were investigated in the juice sacs of three citrus varieties, Satsuma mandarin, Valencia orange, and Lisbon lemon. The results showed that the blue LED light treatment effectively increased the AsA content in the juice sacs of the three citrus varieties, whereas the red LED light treatment did not. By increasing the blue LED light intensity, the juice sacs of the three citrus varieties accumulated more AsA. Moreover, continuous irradiation with blue LED light was more effective than pulsed irradiation for increasing the AsA content in the juice sacs of the three citrus varieties. Gene expression results showed that the modulation of AsA accumulation by blue LED light was highly regulated at the transcription level. The up-regulation of AsA biosynthetic genes (CitVTC1, CitVTC2, CitVTC4, and CitGLDH), AsA regeneration genes (CitMDAR1, CitMDAR2, and CitDHAR) and two GSH-producing genes (CitGR and CitchGR) contributed to these increases in the AsA content in the three citrus varieties. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

  19. Antimicrobial Activity of Some Essential Oils Against Microorganisms Deteriorating Fruit Juices

    Science.gov (United States)

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

    2006-01-01

    Seventeen microbial species including 10 fungal taxa, two yeasts and five bacteria, were isolated from freshly prepared orange, guava and banana juices kept in open bottles at room temperature for 7 days. Eight different essential oils, from local herbs, were tested for their antimicrobial activity against these test organisms. The essential oils of Cymbopogon citratus, Ocimum basilicum and Origanum majorana were found to be highly effective against these microorganisms. Aspergillus niger, A. 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. PMID:24039503

  20. 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.

  1. Microbiological quality of pre-cut fruit, sprouted seeds, and unpasteurised fruit and vegetable juices from retail and production premises in the UK, and the application of HAACP.

    Science.gov (United States)

    Little, C L; Mitchell, R T

    2004-09-01

    A study of ready-to-eat pre-cut fruit, sprouted seeds, and unpasteurised fruit and vegetable juices from retail and production premises was undertaken in the UK to determine the microbiological quality of these products, and to verify the application of hazard analysis and critical control points (HACCP) procedures by food operators. Almost all (99%; 2,075/2,096) samples were of satisfactory/acceptable microbiological quality. Two (0.1%) samples (melon, beansprouts) were of unacceptable quality due to the presence of Listeria monocytogenes at 102 cfu/g or more while a further 19 (0.9%) were unsatisfactory due to Escherichia coli levels in the range of 102 to 106 cfu/g. Neither Salmonella spp. nor E. coli O157 were detected in samples examined. A hazard analysis system was in place in most (85%) premises visited, and in 80% it was documented. Most managers (83%) had received some form of food hygiene training. Minimally processed produce is exposed to a range of conditions during production and distribution, and this may increase the potential for microbial contamination, highlighting the need of applying good hygiene practices from farm to fork to prevent contamination and/or bacterial growth. Such products should be stored and displayed at or below 8 degrees C.

  2. 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.

  3. Nutritional, phytochemical and antioxidant evaluation and FT-IR analysis of freeze dried extracts of Ecballium elaterium fruit juice from three localities

    Directory of Open Access Journals (Sweden)

    Samir FELHI

    2016-01-01

    Full Text Available Abstract This study was designed to investigate chemical composition, the total phenolic content, flavonoid content, antioxidant activity and to analyze through FT-IR spectroscopy method the freeze-dried extract of Ecballium elaterium fruit from three different localities. The highest level of phenolic and flavonoid contents was recorded for the fruit juice from the Cap-Bon region, with 106.4 ± 0.4 mg GAE/g and 6.5 ± 0.2 mg QE/g, respectively. Antioxidant activity varied in dose-dependent manner with IC50 values for DPPH scavenging of the freeze-dried fruit juice extracts from Cap-Bon, Kef and Sidi Bouzid were 38.6 ± 0.2, 50.1 ± 0.7, and 50.7 ± 0.2 µg/mL, respectively. The results from the FRAP test showed that the freeze-dried extracts of Cap-Bon exhibited potent activity, followed by those from Kef and Sidi Bouzid. Similar trend were revealed for ABTS•+ test, with the fruit juice extract from Cap-Bon (IC50 = 0.6 ± 0.0 mg/mL. Furthermore, a good positive correlation was observed between the total phenols and three assays, especially DPPH. The freeze-dried extracts of fruit juice from Cap-Bon showed strong ability to act as antioxidants and can be considered as promising natural source of bioactive compounds. FT-IR analysis of each freeze-dried extract confirmed its richness on polyphenols and biological active functional groups.

  4. 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

    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 i...

  5. Synergistic combinations of high hydrostatic pressure and essential oils or their constituents and their use in preservation of fruit juices.

    Science.gov (United States)

    Espina, Laura; García-Gonzalo, Diego; Laglaoui, Amin; Mackey, Bernard M; Pagán, Rafael

    2013-01-15

    This work addresses the inactivation achieved with Escherichia coli O157:H7 and Listeria monocytogenes EGD-e by combined processes of high hydrostatic pressure (HHP) and essential oils (EOs) or their chemical constituents (CCs). HHP treatments (175-400 MPa for 20 min) were combined with 200 μL/L of each EO (Citrus sinensis L., Citrus lemon L., Citrus reticulata L., Thymus algeriensis L., Eucalyptus globulus L., Rosmarinus officinalis L., Mentha pulegium L., Juniperus phoenicea L., and Cyperus longus L.) or each CC ((+)-limonene, α-pinene, β-pinene, p-cymene, thymol, carvacrol, borneol, linalool, terpinen-4-ol, 1,8-cineole, α-terpinyl acetate, camphor, and (+)-pulegone) in buffer of pH 4.0 or 7.0. The tested combinations achieved different degrees of inactivation, the most effective being (+)-limonene, carvacrol, C. reticulata L. EO, T. algeriensis L. EO and C. sinensis L. EO which were capable of inactivating about 4-5 log(10) cycles of the initial cell populations in combination with HHP, and therefore showed outstanding synergistic effects. (+)-Limonene was also capable of inactivating 5 log(10) cycles of the initial E. coli O157:H7 population in combination with HHP (300 MPa for 20 min) in orange and apple juices, and a direct relationship was established between the inactivation degree caused by the combined process with (+)-limonene and the occurrence of sublethal injury after the HHP treatment. This work shows the potential of EOs and CCs in the inactivation of foodborne pathogens in combined treatments with HHP, and proposes their possible use in liquid food such as fruit juices. Copyright © 2012 Elsevier B.V. All rights reserved.

  6. Development of immunoaffinity columns for pyraclostrobin extraction from fruit juices and analysis by liquid chromatography with UV detection.

    Science.gov (United States)

    Esteve-Turrillas, Francesc A; Mercader, Josep V; Agulló, Consuelo; Abad-Somovilla, Antonio; Abad-Fuentes, Antonio

    2011-07-29

    Pyraclostrobin belongs to a new generation of fungicides widely used to preserve high valuable crops. In the present study, three monoclonal antibodies with different affinities to this modern strobilurin have been evaluated for their usefulness in the production of immunoaffinity columns suitable for the solid-phase extraction, concentration, and clean-up of residues from food commodities. Different immunosorbents were produced and characterized in terms of antibody immobilization efficiency, immunosorbent binding capacity, optimum elution conditions, and reusability. Covalent coupling of the antibodies to Sepharose-CNBr gel took place with high yield (over 90%), whereas the immunosorbent efficacy to retain the analyte (from 28 to 68%) was shown to depend on the amount and type of antibody immobilized on the support. As a matter of fact, columns prepared with the monoclonal antibody PYs5#14 were able to selectively bound up to 53 μg of pyraclostrobin per gram of beads. Acetonitrile solutions were preferred over methanolic ones for analyte elution, and some immunosorbents could be reused at least 4-6 times provided that the amount of pyraclostrobin and the volume of sample did not overload the column. Effectiveness of the selected immunoaffinity column was evidenced by the development of an extraction procedure for pyraclostrobin residues from fruit juices and further determination by high-performance liquid chromatography with UV detection. A concentration factor of 50 times was achieved with the developed immunoaffinity column, which eventually resulted in a limit of quantification of 0.01 mg L(-1). Finally, quantitative recoveries were obtained on apple juice and red grape must samples spiked with pyraclostrobin from 0.01 to 1 mg L(-1). Copyright © 2011 Elsevier B.V. All rights reserved.

  7. Preservation of orange juice using propolis.

    Science.gov (United States)

    Yang, Wenchao; Wu, Zhenhong; Huang, Zachary Y; Miao, Xiaoqing

    2017-10-01

    Orange juice is one of the most popular and the most consumed fruit juices all over the world, especially in Europe and the chemical food preservatives, such as sodium benzoate, potassium sorbate and their mixtures, have long been used in orange juice sold on the market. Excessive consumption of these preservatives may be hazardous to human health. Propolis, composed of resins collected from plant buds and exudates and mixed with salivary gland secretions and beeswax by honey bee workers, has been used as a human medicine and natural food preservative. We hypothesis that propolis, without alcohol, can serve as an alternative and non-synthetic preservative of orange juice. In this study, the preservative effect of propolis emulsion on orange juice was determined up to 35 days. Propolis emulsion (0.02 g/mL propolis, 12 mL), emulsion control (12 mL containing Tween-80, hydrophilic phospholipid and polyethylene glycol 400), sodium benzoate (0.4 g) and potassium sorbate (0.4 g) was each added to 388, 388, 400 and 400 mL orange juice respectively. Propolis emulsion showed significant inhibition of bacteria growth and l-ascorbic acid degradation. Orange juice pH value, titratable acidity, total phenolic content, color and antioxidant capacity were effectively maintained by propolis emulsion. A control solution with all the same emulsifying agents without propolis did not show these properties. It was concluded that propolis can be used as a natural additive agent in orange juice or other fruit juices as an alternative to chemical preservatives.

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

    Directory of Open Access Journals (Sweden)

    S. Nadanasabapathi

    2015-01-01

    Full Text Available A central composite rotatable design (CCRD was employed to optimize the beetroot-passion fruit blended juice. The independent variables were beetroot juice (30-70 ml, passion fruit juice (10-30 ml and sucrose (9.00-10.50g. The combined effect of these independent variables on pH, °Brix and overall acceptability were investigated. Results showed that the generated regression models adequately explained the data variation and significantly represented the actual relationship between the independent variables and the responses. The optimized blended juice was prepared in bulk, thermally pasteurized and studied the effects on pigments, antioxidant activity, CIE Color (L*, a*, b*, E*, Browning Index*, native microflora and other physicochemical quality parameters were also evaluated during the storage at 27-30 ± 2 °C. The processing and storage had a significant effect on (p < 0.05 degradation in the pigments, antioxidant activity during storage. The decrease in antioxidant activity was correlated (r = 0.9895 with a decrease in betalain pigment. The product was safe from microflora after thermal pasteurization and during 180 days of storage with good sensory acceptability.

  9. 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 (pred color intensity by 37% and ACY concentration by 41%, compared to the control. After 16-day storage, the BI of gallic 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. Copyright © 2016 Elsevier Ltd. All rights reserved.

  10. Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C).

    Science.gov (United States)

    Vaithiyanathan, S; Naveena, B M; Muthukumar, M; Girish, P S; Kondaiah, N

    2011-07-01

    An experiment was conducted to evaluate the effect of dipping in pomegranate fruit juice phenolics (PFJP) solution on the shelf life of chicken meat held under refrigerated storage at 4°C. Breast muscle obtained from spent hens was dipped (1:2w/v; muscle: liquid) in sterile water or in sterile water with 0.02% (v/v) PFJP, packed, stored at 4°C for 28 days and samples were analyzed on 2 days of intervals. Thiobarbituric acid reactive substance values were lower in samples treated with PFJP. Total sulfhydryl and protein bound sulfhydryl content values were higher in samples treated with PFJP. Microbial quality evaluation showed that aerobic and psychrotrophic counts were higher in samples treated without PFJP. Sensory evaluation revealed that acceptability level of samples treated without PFJP decreased on 12th day of storage. It is concluded that spent hen breast meat samples dipped in 0.02% PFJP reduced protein oxidation and inhibited microbial growth and sensorily acceptable up to 12 days of refrigerated storage at 4°C. Copyright © 2011 Elsevier Ltd. All rights reserved.

  11. Influence of postharvest treatments on qualitative and chemical parameters of Tarocco blood orange fruits to be used for fresh chilled juice.

    Science.gov (United States)

    Pannitteri, C; Continella, A; Lo Cicero, L; Gentile, A; La Malfa, S; Sperlinga, E; Napoli, E M; Strano, T; Ruberto, G; Siracusa, L

    2017-09-01

    Tarocco "Sant'Alfio" is a late ripening blood orange cultivar. Blood oranges are more and more appreciated from consumers for their high nutraceutical value due to the presence of bioactive compounds including vitamin C, polyphenols, flavonoids and hydroxycinnamic acids. The aim of this work is to set up a reliable protocol for postharvest storage of the very-late Tarocco "Sant'Alfio" orange to prolong the availability of this product in the market to be used for fresh chilled orange juice production. Fruits were subjected to three storage treatments (20days at 1°C plus 50days at 4°C; 70days at 4°C; 70days at 20°C). The results indicate that cold treatments, in particular at 4°C constantly, can extend Tarocco "Sant'Alfio" shelf life enhancing total anthocyanin content. The defined protocols allow prolonging market availability of a high value product and could induce relevant benefits for the citrus industry and consumers. Copyright © 2017 Elsevier Ltd. All rights reserved.

  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. Quantitative fate of chlorogenic acid during enzymatic browning of potato juice.

    Science.gov (United States)

    Narváez-Cuenca, Carlos-Eduardo; Vincken, Jean-Paul; Gruppen, Harry

    2013-02-20

    The quantitative fate of chlorogenic acid (ChA) during enzymatic browning of potato juice was investigated. Potato juice was prepared in water without the use of any antibrowning agent (OX treatment). As a control, a potato juice was prepared in the presence of NaHSO(3) (S control). To study the composition of phenolic compounds in potato in their native states, also a potato extract was made with 50% (v/v) methanol containing 0.5% (v/v) acetic acid (MeOH control). Water-soluble low molecular weight fractions (LMWFs) and high molecular weight fractions (HMWFs) from S and OX extracts were obtained by ultrafiltration and dialysis, respectively. Pellets obtained after the OX treatment and the S and MeOH controls were also analyzed for ChA content. Whereas in the S-LMWF all ChA was converted to sulfonic acid adducts, no free ChA was found in the OX-LMWF, indicating its high reactivity upon enzymatic browning. Analysis of protein in the HMWFs showed a higher content of "reacted" ChA in OX (49.8 ± 7.1 mg ChA/100 g potato DW) than in S (14.4 ± 1.5 mg ChA/100 g potato DW), as evidenced by quinic acid release upon alkaline hydrolysis. The presence of quinic acid in S-HMWF was unexpected, but a mass balance incorporating the ChA content of LMWF, HMWF, and pellet for the three extractions suggested that ChA might have been attached to polymeric material, soluble in the aqueous environment of S but not in that of MeOH. Size exclusion chromatography, combined with proteolysis, revealed that ChA reacted with patatin and protease inhibitors to produce brown soluble complexes.

  14. Evaluation of anti-epileptic activity of fresh fruit juice of Moringa oleifera against maximal electroshock (M.E.S and Picrotoxin (PTX induced convulsions in mice.

    Directory of Open Access Journals (Sweden)

    Quazi Emadoddin

    2016-08-01

    Full Text Available Moringa oleifera (Moringaecea are used in Indian traditional medicine and in folklore for many diseases and extensively used as CNS depressant traditionally. The interesting things of this plant are each part of Moringa oleifera is used as medicines. The present work has been carried out to evaluate the anti-epileptic activity of fresh fruit juice of Moringa oleifera against maximal electroshock (M.E.S and Picrotoxin (PTX induced convulsions in mice at different dose level (100ml/kg. p.o & 50ml/kg. p.o. Diazepam (5mg/kg. p.o and Phenytoin (25mg/kg. i.p were used as reference standard drugs. The data obtained indicates that the fresh fruit juice of Moringa oleifera at the dose of (50ml/kg p.o & 100ml/kg p.o shows anticonvulsant activity against Maximal electroshock and Picrotoxin induced convulsion in mice.

  15. Effect of processing of dates into date juice concentrate and appraisal of its quality characteristics.

    Science.gov (United States)

    Kulkarni, S G; Vijayanand, P; Shubha, L

    2010-03-01

    Date palm (Phoenix dactylifera) is widely cultivated in Kutch district of Gujarat and the fruits are harvested at immature stage before the onset of monsoon to prevent spoilage. The immature date fruits with less commercial value were used for processing into date juice concentrate. Immature dates were crushed and treated with 0.1% pectinase enzyme for 120 min to obtain maximum juice. Date juice was found to be rich in reducing sugars (16.1%) and total sugars (18.3%). Juice was pasteurized at 85°C to inactivate the enzyme, cooled and centrifuged at 3000 rpm to get clear juice. The juice was concentrated in a thin film evaporator to a total soluble solids (TSS) of 76°Brix in 2 passes. Chemical composition of date juice during different stages of concentration was determined. Date juice concentrate was packed in low density polyethylene bags of size (22 cm × 14 cm) and frozen in blast freezer at -40°C and stored at -20°C. Storage of date juice concentrate at -20°C for 6 months indicated no significant changes in TSS, acidity, ascorbic acid, total sugars and pH. Hunter colour lightness L, and redness a values of date juice concentrate decreased whereas b values increased during storage. Date juice concentrate was stable during 6 months storage could be reconstituted for preparing ready-to-serve beverages with acceptable sensory quality.

  16. 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

  17. Determination of ascorbic acid content of some tropical fruits by ...

    African Journals Online (AJOL)

    The ascorbic acid content of three common juicy tropical fruits, orange, water melon and cashew, were determined using iodometric titration method under three temperature regimes (refrigerated, room temperature, and heated to about 80 oC), representing the range of temperatures the fruits may be exposed to during ...

  18. 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.

  19. 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)

    Yuan, Yahong; Liu, Bin; Wang, Ling; Yue, Tianli

    2015-01-01

    An approach based on immunomagnetic separation (IMS) and SYBR Green I real-time PCR (real-time PCR) with species-specific primers and melting curve analysis was proposed as a rapid and effective method for detecting Alicyclobacillus spp. in fruit juices. Specific primers targeting the 16S rDNA sequences of Alicyclobacillus spp. were designed and then confirmed by the amplification of DNA extracted from standard strains and isolates. Spiked samples containing known amounts of target bacteria were used to obtain standard curves; the correlation coefficient was greater than 0.986 and the real-time PCR amplification efficiencies were 98.9%- 101.8%. The detection limit of the testing system was 2.8×101 CFU/mL. The coefficient of variation for intra-assay and inter-assay variability were all within the acceptable limit of 5%. Besides, the performance of the IMS-real-time PCR assay was further investigated by detecting naturally contaminated kiwi fruit juice; the sensitivity, specificity and accuracy were 91.7%, 95.9% and 95.3%, respectively. The established IMS-real-time PCR procedure provides a new method for identification and quantitative detection of Alicyclobacillus spp. in fruit juice. PMID:26488469

  20. 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.

  1. 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. Copyright © 2016 Elsevier B.V. All rights reserved.

  2. 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. Copyright © 2013 Elsevier B.V. All rights reserved.

  3. Graphene-based pipette tip solid-phase extraction with ultra-high performance liquid chromatography and tandem mass spectrometry for the analysis of carbamate pesticide residues in fruit juice.

    Science.gov (United States)

    Shi, Zhihong; Li, Qi; Xu, Dan; Huai, Qingru; Zhang, Hongyi

    2016-11-01

    Graphene-based pipette tip solid-phase extraction was combined with ultra-high performance liquid chromatography and tandem mass spectrometry for the determination of carbamate pesticide residues in fruit juice samples. Four milligrams of graphene was used as sorbent material to pack a 1000 μL pipette tip for the extraction of pirimicarb, propoxur, isoprocarb, fenobucarb, and diethofencarb from 3 mL of fruit juice sample. The whole extraction process was finished in 12 min, and the volume of eluent used was only 1.5 mL. Under the optimized conditions, good linear relationship (R > 0.999) and lower limits of detection (0.0022-0.033 ng/mL) were achieved. The recoveries at three spiked levels ranged from 80.90 to 124.60% with relative standard deviations less than 4.88%. Compared with commercially available sorbents including propylsulfonic acid silica, graphitized carbon black, and C18 , graphene was superior in extraction efficiency. The proposed method is simple, rapid, sensitive, selective, and solvent saving. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  4. Study of the Migration of Three Model Substances from Low Density Polyethylene into Food Simulant and Fruit Juices

    Directory of Open Access Journals (Sweden)

    Ana Rodríguez-Bernaldo de Quirós

    2015-08-01

    Full Text Available In the present work, the migration of three chemicals, benzophenone, 1,4-diphenylbutadiene and Uvitex® OB from low-density polyethylene samples into the food simulant, 50% ethanol (v/v, was studied. The key parameters of the diffusion process, the partition and diffusion coefficients, were calculated by using a mathematical model based on Fick’s Second Law. As expected, the diffusion coefficients increased with temperature and the values obtained ranged between 3.87 × 10−11 and 1.00 × 10−8 cm2/s. Furthermore, the migration in different fruit juices was also evaluated and the results indicated that benzophenone migrated to a greater extent in comparison with the other two migrants in all beverages analyzed. To quantify the migrants, a high-performance liquid chromatographic method with a diode array detector (HPLC-DAD was used. The separation was performed on an Ace 3 C18-HL column (30 × 3 mm, 3 μm particle size and using a gradient elution system consisting of Milli-Q water and acetonitrile. The total analysis time did not exceed 8 min.

  5. 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.

  6. Exploitation of vegetables and fruits through lactic acid fermentation.

    Science.gov (United States)

    Di Cagno, Raffaella; Coda, Rossana; De Angelis, Maria; Gobbetti, Marco

    2013-02-01

    Lactic acid fermentation represents the easiest and the most suitable way for increasing the daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and this review aims at describing the main features of the lactic acid bacteria to be used for fermentation. Lactic acid bacteria are a small part of the autochthonous microbiota of vegetables and fruits. The diversity of the microbiota markedly depends on the intrinsic and extrinsic parameters of the plant matrix. Notwithstanding the reliable value of the spontaneous fermentation to stabilize and preserve raw vegetables and fruits, a number of factors are in favour of using selected starters. Two main options may be pursued for the controlled lactic acid fermentation of vegetables and fruits: the use of commercial/allochthonous and the use of autochthonous starters. Several evidences were described in favour of the use of selected autochthonous starters, which are tailored for the specific plant matrix. Pro-technological, sensory and nutritional criteria for selecting starters were reported as well as several functional properties, which were recently ascribed to autochthonous lactic acid bacteria. The main features of the protocols used for the manufacture of traditional, emerging and innovative fermented vegetables and fruits were reviewed. Tailored lactic acid bacteria starters completely exploit the potential of vegetables and fruits, which enhances the hygiene, sensory, nutritional and shelf life properties. Copyright © 2012 Elsevier Ltd. All rights reserved.

  7. 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 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.

  8. 21 CFR 150.161 - Artificially sweetened fruit preserves and jams.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Artificially sweetened fruit preserves and jams. 150.161 Section 150.161 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN..., spice extract. (2) A vinegar, lemon juice, lime juice, citric acid, lactic acid, malic acid, tartaric...

  9. 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.

    Science.gov (United States)

    Rodríguez, Ana; Peris, Josep E; Redondo, Ana; Shimada, Takehiko; Peña, Leandro

    2016-12-01

    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.

  10. 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.

  11. Chemical characterization of orange juice from trees infected with citrus greening (Huanglongbing).

    Science.gov (United States)

    Dagulo, Lilibeth; Danyluk, Michelle D; Spann, Timothy M; Valim, M Filomena; Goodrich-Schneider, Renée; Sims, Charles; Rouseff, Russell

    2010-03-01

    The effects due to Candidatus Liberibacter infection, commonly called citrus greening or Huanglongbing (HLB), on volatile and nonvolatile components of orange juices, OJ, were examined using GC-MS and high-performance liquid chromatography (HPLC). HLB symptomatic, asymptomatic, and control "Hamlin" and "Valencia" oranges were harvested from December to May during the 2007 to 2008 harvest season. Brix/acid levels in control and asymptomatic juices were similar but symptomatic juices were as much as 62% lower than control juices. No bitter flavanone neohesperidosides were detected and polymethoxyflavone concentrations were well below bitter taste thresholds. Limonin concentrations were significantly higher (91% to 425%) in symptomatic juice compared to control but still below juice bitterness taste thresholds. Juice terpenes, such as gamma-terpinene and alpha-terpinolene, were as much as 1320% and 62% higher in symptomatic juice than control. Average ethyl butanoate concentrations were 45% lower and average linalool was 356% higher in symptomatic Valencia OJ compared to control. Symptomatic Valencia OJ had on average only 40% the total esters, 48% the total aldehydes, and 33% as much total sesquiterpenes as control juice. Total volatiles between control and symptomatic juices were similar due to elevated levels of alcohols and terpenes in symptomatic juice. There were no consistent differences between asymptomatic and control juices. The chemical composition of juice from HLB/greening symptomatic fruit appears to mimic that of juice from less mature fruit. The reported off-flavor associated with symptomatic juices probably stem from lower concentrations of sugars, higher concentrations of acid as all known citrus bitter compounds were either below taste thresholds or absent.

  12. Fermentation parameter optimization of microbial oxalic acid production from cashew apple juice.

    Science.gov (United States)

    Betiku, Eriola; Emeko, Harrison A; Solomon, Bamidele O

    2016-02-01

    The potential of cashew apple juice (CAJ) as a carbon source for oxalic acid (OA) production via fermentation process was investigated in this study. The effects and interactions of CAJ concentration, time, pH, NaNO3 concentration and methanol concentration on OA production were determined in a central composite design (CCD) and the process was modelled and optimized using response surface methodology (RSM). The results showed that OA fermentation can be described significantly (p fermentative OA production, the resulting model could be used in the design of a typical pilot plant for a scale up production.

  13. [Post-cholecystectomy condition: duodeno-gastric reflux and bile acid concentration in the gastric juice].

    Science.gov (United States)

    Koelsch, K A; Kühne, C; Zemlin, C

    1979-07-01

    In cholecystectomized patients highly significantly more frequently a duodenogastric reflux was found than in a group of patients with a healthy abdomen and a group of patients with cholelithiasis. The average concentration of bile acid in the gastric juice was after the removal of the gall-bladder manifoldly higher than in the control groups. The number of patients with concentrated reflux was also highly significantly larger than in patients with cholelithiasis not operated on and in patients with a healthy abdomen. Despite the high reflux rate and the high concentration of the bile acids influencing on the mucous membrane of the stomach the number of patients with ulcera ventriculi was not significantly larger than in a group of not cholecystectomized persons. These observations plead for the fact that the bile acids in the duodenogastric reflux alone are not to be regarded as an ulcerogenic agent, but that perhaps other components of the duodenal juice have to be considered as causes of lesions of the gastric mucous membrane.

  14. 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. Copyright © 2016 Elsevier Inc. All rights reserved.

  15. 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. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Antioxidant, physicochemical and microbiological characteristics of fermented and unfermented drink of three varieties of dragon fruits (Hylocereus spp

    Directory of Open Access Journals (Sweden)

    Ochoa-Velasco Carlos Enrique

    2012-12-01

    Full Text Available Dragon fruit juice from three variety (red, pink, and white were evaluated in pH, total soluble solids, titratable acidity, color, phenolic compounds, antioxidant capacity, while in fermented dragon fruit juice with Saccharomyces cerevisiae were also evaluated the mesophylls and yeasts plus molds, and alcohol grade. The contents of total soluble solids and pH decreased in the fermented juice of all varieties as consequence of the fermentation process. The phenolic compounds were higher in the red dragon fruit juice, followed by the pink and white dragon fruit with average values of 45.3, 32.1 y 24.6 mg of Gallic acid/100 mL of juice, respectively. Therefore, the antioxidant activity was higher in the red dragon fruit juice (160.84 mg of Trolox/100 mL of juice. Fermenting the juice increased the phenolic compounds (changing of 45.31 to 51.38 mg of galic acid/100 mL of juice, in red dragon fruit, however decreased the antioxidant activity (124.51 to 82.96 mg of Trolox/100 mL of juice, in pink dragon fruit. The alcohol grades in the fermented juices were among 2.9 to 3.9 % (v/v. At the end of the fermentation the higher yeasts plus molds (1580 CFU/mL were in the white dragon fruit juice. However, after the pasteurization process the microbial load in all treatments were lower to 10 CFU/mL. The development of products such as fermented juice is a viable alternative for the commercialization of products derived from dragon fruit.

  17. Glycolic acid peels versus amino fruit acid peels for acne.

    Science.gov (United States)

    Ilknur, Turna; Demirtaşoğlu, Melda; Biçak, Mehtap Unlü; Ozkan, Sebnem

    2010-10-01

    Chemical exfoliation resulting in the reduction of keratotic plugs serves as a second-line treatment used as an adjunct to anti-acne agents. This study was designed to compare the therapeutic effects of glycolic acid (GA) peels and amino fruit acid (AFA) peels in patients with acne vulgaris. In this single-blind, randomized, right-left comparison study, 24 patients received 12 serial peels (GA and AFA, at concentrations from the lowest to the highest) on the two halves of the face at 2-week intervals for 6 months. In addition, cutaneous tolerability assessments during the applications and the patient preference test between both peeling methods at the end of the study were performed. There was a statistically significant decrease in the number of non-inflamed lesions with GA following the first month and with AFA following the second month (p applications were compared with each other, there was not a statistically significant difference in terms of non-inflamed and inflamed lesions (p > 0.05). During the application, it was observed that AFA peels caused fewer problems than GA peels did. AFA concentrations were increased more rapidly and more sessions were performed at the highest concentration of AFA. Based on the results of this study, we can state that both GA and AFA peels are efficacious for comedonal acne. And, compared to a GA peel, an AFA peel is less irritating and better tolerated.

  18. 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. Copyright © 2013 Elsevier B.V. All rights reserved.

  19. Effect of cultivation line and peeling on food composition, taste characteristic, aroma profile, and antioxidant activity of Shiikuwasha (Citrus depressa Hayata) juice.

    Science.gov (United States)

    Asikin, Yonathan; Fukunaga, Hibiki; Yamano, Yoshimasa; Hou, De-Xing; Maeda, Goki; Wada, Koji

    2014-09-01

    Shiikuwasha (Citrus depressa Hayata) juice from four main cultivation lines subjected to two peeling practices (with or without peeling) were discriminated in terms of quality attributes, represented by sugar and organic acid composition, taste characteristic, aroma profile, and antioxidant activity. Shiikuwasha juice from these lines had diverse food compositions; 'Izumi kugani' juice had lower acidity but contained more ascorbic acid than that of other cultivation lines. The composition of volatile aroma components was influenced by fruit cultivation line, whereas its content was affected by peeling process (20.26-53.73 mg L(-1) in whole juice versus 0.82-1.58 mg L(-1) in flesh juice). Peeling also caused Shiikuwasha juice to be less astringent and acidic bitter and to lose its antioxidant activity. Moreover, the total phenolic and ascorbic acid content of Shiikuwasha juice positively influenced its antioxidant activity. Each fruit cultivation line had a distinct food composition, taste characteristic, and aroma profile. Peeling in Shiikuwasha juice production might reduce aftertaste, and thus might improve its palatability. Comprehensive information on the effect of cultivation line and peeling on quality attributes will be useful for Shiikuwasha juice production, and can be applied to juice production of similar small citrus fruits. © 2014 Society of Chemical Industry.

  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. Anthocyanin-Rich Juice Lowers Serum Cholesterol, Leptin, and Resistin and Improves Plasma Fatty Acid Composition in Fischer Rats.

    Directory of Open Access Journals (Sweden)

    Daniela Graf

    Full Text Available Obesity and obesity-associated diseases e.g. cardiovascular diseases and type 2 diabetes are spread worldwide. Anthocyanins are supposed to have health-promoting properties, although convincing evidence is lacking. The aim of the present study was to investigate the effect of anthocyanins on several risk factors for obesity-associated diseases. Therefore, Fischer rats were fed anthocyanin-rich grape-bilberry juice or an anthocyanin-depleted control juice for 10 weeks. Intervention with anthocyanin-rich grape-bilberry juice reduced serum cholesterol and tended to decrease serum triglycerides. No effects were seen for serum non-esterified fatty acids, glucose, and insulin. Anthocyanin-rich grape-bilberry juice intervention reduced serum leptin and resistin, but showed no influence on serum adiponectin and secretion of adipokines from mesenteric adipose tissue. Furthermore, anthocyanin-rich grape-bilberry juice increased the proportion of polyunsaturated fatty acids and decreased the amount of saturated fatty acids in plasma. These results indicate that anthocyanins possess a preventive potential for obesity-associated diseases.

  2. Fulvic acid affects pepper antioxidant activity and fruit quality ...

    African Journals Online (AJOL)

    Fulvic acid has been considered as a valuable fertilizer for sustainable agriculture. The present investigation was undertaken to evaluate the effect of fulvic acid (FA) on antioxidant compounds and fruit quality of pepper under field conditions. Plants were grown in the Department of Horticulture Farm, Ferdowsi University of ...

  3. Survival and expression of acid resistance genes in Shiga toxin-producing Escherichia coli acid adapted in pineapple juice and exposed to synthetic gastric fluid.

    Science.gov (United States)

    Kim, G-H; Fratamico, P; Breidt, F; Oh, D-H

    2016-11-01

    The aim of this research was to determine the ability of non-O157 Shiga toxin-producing Escherichia coli (STEC) serogroups to survive with exposure to synthetic gastric fluid (SGF) after adaptation to pineapple juice (PJ) at room and refrigerated temperatures compared to E. coli O157:H7 and to examine the relative transcriptional expression of acid resistance (AR) genes, rpoS, gadA and adiA. Resistant and sensitive strains belonging to five different STEC serogroups (O26, O103, O104, O111 and O157; n = 10) were used in this study. All strains were adapted in PJ (pH 3·8) stored at 4 and 20°C for 24 h, and then the relative transcription levels of genes in all strains were quantified using a real-time quantitative-PCR assay. After adaptation in PJ, the STEC strains were exposed to SGF (pH 1·5 and 2·0) at 37°C for 2 h. Generally, the STEC adapted in PJ at 4°C displayed enhanced survival compared to acid adaptation in PJ at 20°C and nonadapted controls with exposure to SGF (P < 0·05). Moreover, resistant strains exhibited higher survival rates compared to sensitive strains (P < 0·05). Overall, adaptation at 4°C resulted in significantly (P < 0·05) enhanced gene expression levels in PJ, and transcript levels of gadA were higher than those of the rpoS and adiA genes. The up-regulation of AR genes due to adaptation in PJ at low temperature may increase STEC survival in acidic environments such as the gastrointestinal tract. Some non-O157 STEC strains, including serotypes O103:H2 and O111:H8, showed relatively high AR levels similar to those of STEC O157:H7. Induction of AR genes in acidic fruit juice, and potentially in other acidic foods may increase the risk of foodborne illness by non-O157 STEC serogroups. © 2016 The Society for Applied Microbiology.

  4. Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing.

    Science.gov (United States)

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

    2017-01-01

    High antioxidant content and keen marketing have increased blueberry demand and increased local production which in turn mandates new uses for abundant harvests. Pilot scale processes were employed to investigate the anthocyanidin profiles, qualitative volatile compositions, and sensorial attributes in not-from-concentrate (NFC) 'Tifblue' rabbiteye blueberry juices. Processing prior to pasteurization generally resulted in increased L* and hue angle color, while a* , b* , and C* decreased. After 4 months pasteurized storage, non-clarified juice (NCP) lost 73.8% of total volatiles compared with 70.9% in clarified juice (CJP). There was a total anthocyanidin decrease of 84.5% and 85.5% after 4 months storage in NCP and CJP, respectively. Storage itself resulted in only 14.2% and 7.2% anthocyanidin loss after pasteurization in NCP and CJP. Storage significantly affected nine flavor properties in juices; however, there were no significant differences in the blueberry, strawberry, purple grape, floral, sweet aroma, or sweet tastes between processed and stored juices. NFC pasteurized blueberry juices maintained desirable flavors even though highly significant volatile and anthocyanidin losses occurred through processing. Maintenance of color and flavor indicate that NFC juices could have an advantage over more abusive methods often used in commercial juice operations. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  5. Reduction of common cold symptoms by encapsulated juice powder concentrate of fruits and vegetables: a randomised, double-blind, placebo-controlled trial.

    Science.gov (United States)

    Roll, Stephanie; Nocon, Marc; Willich, Stefan N

    2011-01-01

    Dietary supplements have been suggested in the prevention of the common cold, but previous investigations have been inconsistent. The present study was designed to determine the preventive effect of a dietary supplement from fruits and vegetables on common cold symptoms. In a randomised, double-blind, placebo-controlled trial, healthcare professionals (mainly nursing staff aged 18-65 years) from a university hospital in Berlin, Germany, were randomised to four capsules of dietary supplement (Juice Plus+®) or matching placebo daily for 8 months, including a 2-month run-in period. The number of days with moderate or severe common cold symptoms within 6 months (primary outcome) was assessed by diary self-reports. We determined means and 95 % CI, and differences between the two groups were analysed by ANOVA. A total of 529 subjects were included into the primary analysis (Juice Plus+®: 263, placebo: 266). The mean age of the participants was 39·9 (sd 10·3) years, and 80 % of the participants were female. The mean number of days with moderate or severe common cold symptoms was 7·6 (95 % CI 6·5, 8·8) in the Juice Plus+® group and 9·5 (8·4, 10·6) in the placebo group (P = 0·023). The mean number of total days with any common cold symptoms was similar in the Juice Plus+® and in the placebo groups (29·4 (25·8, 33·0) v. 30·7 (27·1, 34·3), P = 0·616). Intake of a dietary supplement from fruits and vegetables was associated with a 20 % reduction of moderate or severe common cold symptom days in healthcare professionals particularly exposed to patient contact.

  6. Treatment of fruit-juice industry wastewater in a two-stage anaerobic hybrid (AH) reactor system followed by a sequencing batch reactor (SBR).

    Science.gov (United States)

    Tawfik, A; El-Kamah, H

    2012-01-01

    This study has been carried out to assess the performance of a combined system consisting of an anaerobic hybrid (AH) reactor followed by a sequencing batch reactor (SBR) for treatment of fruit-juice industry wastewater at a temperature of 26 degrees C. Three experimental runs were conducted in this investigation. In the first experiment, a single-stage AH reactor was operated at a hydraulic retention time (HRT) of 10.2 h and organic loading rate (OLR) of 11.8 kg COD m(-3) d(-1). The reactor achieved a removal efficiency of 42% for chemical oxygen demand (COD), 50.8% for biochemical oxygen demand (BOD5), 50.3% for volatile fatty acids (VFA) and 56.4% for total suspended solids (TSS). In the second experiment, two AH reactors connected in series achieved a higher removal efficiency for COD (67.4%), BOD5 (77%), and TSS (71.5%) at a total HRT of 20 h and an OLR of 5.9 kg COD m(-3) d(-1). For removal of the remaining portions of COD, BOD5 and TSS from the effluent of the two-stage AH system, a sequencing batch reactor (SBR) was investigated as a post-treatment unit. The reactor achieved a substantial reduction in total COD, resulting in an average effluent concentration of 50 mg L(-1) at an HRT of 11 h and OLR of 5.3 kg COD m(-3) d(-1). Almost complete removal of total BOD5 and oil and grease was achieved, i.e. 10 mg L(-1) and 1.2 mg L(-1), respectively, remained in the final effluent of the SBR.

  7. Uncovering co-expression gene network regulating fruit acidity in diverse apples

    Science.gov (United States)

    Acidity is a major contributor to fruit quality. Several organic acids are present in apple fruit, but malic acid is predominant and determines fruit acidity. The trait is largely controlled by the Malic acid (Ma) locus, underpinning which Ma1 that encodes an Aluminum-activated Malate Transporter1 (...

  8. Antibacterial effects of roselle calyx extracts and protocatechuic acid in ground beef and apple juice.

    Science.gov (United States)

    Chao, Che-Yi; Yin, Mei-Chin

    2009-03-01

    The antibacterial effects of roselle calyx aqueous and ethanol extracts and protocatechuic acid against food spoilage bacteria Salmonella typhimurium DT104, Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus were examined. Minimal inhibitory concentrations of roselle calyx aqueous and ethanol extracts and protocatechuic acid against these bacteria were in the range of 112-144, 72-96, and 24-44 microg/mL, respectively. Protocatechuic acid content in roselle calyx aqueous and ethanol extracts was 2.8 +/- 0.7 and 11.9 +/- 1.2 mg/g, respectively. Antibacterial activity of roselle calyx ethanol extract and protocatechuic acid was not affected by heat treatments from 25 degrees to 75 degrees C and 25 degrees to 100 degrees C, respectively. After 3 days storage at 25 degrees C, the addition of roselle calyx extracts and protocatechuic acid exhibited dose-dependent inhibitory effects against test bacteria in ground beef and apple juice, in which the roselle calyx ethanol extract showed greater antibacterial effects than the aqueous extract. These data suggest that roselle calyx ethanol extract and protocatechuic acid might be potent agents as food additives to prevent contamination from these bacteria.

  9. 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. Copyright © 2014 Elsevier Ltd. All rights reserved.

  10. Detection of the sour-rot pathogen Geotrichum candidum in tomato fruit and juice by using a highly specific monoclonal antibody-based ELISA.

    Science.gov (United States)

    Thornton, Christopher R; Slaughter, David C; Davis, R Michael

    2010-10-15

    Geotrichum candidum is a common soil-borne fungus that causes sour-rot of tomatoes, citrus fruits and vegetables, and is a major contaminant on tomato processing equipment. The aim of this work was to produce a monoclonal antibody and diagnostic assay for its detection in tomato fruit and juice. Using hybridoma technology, a cell line (FE10) was generated that produced a monoclonal antibody belonging to the immunoglobulin class M (IgM) that was specific to G. candidum and the closely related teleomorphic species Galactomyces geotrichum and anamorphic species Geotrichum europaeum and Geotrichum pseudocandidum in the G. geotrichum/G. candidum complex. The MAb did not cross-react with a wide range of unrelated fungi, including some likely to be encountered during crop production and processing. The MAb binds to an immunodominant high molecular mass (> 200 kDa) extracellular polysaccharide antigen that is present on the surface of arthroconidia and hyphae of G. candidum. The MAb was used in a highly specific enzyme-linked immunosorbent assay (ELISA) to accurately detect the fungus in infected tomato fruit and juice. Specificity of the ELISA was confirmed by sequencing of the internally transcribed spacer (ITS) 1-5.8S-ITS2 rRNA-encoding regions of fungi isolated from naturally-infected tomatoes. Copyright © 2010 Elsevier B.V. All rights reserved.

  11. Uric acid but not apple polyphenols is responsible for the rise of plasma antioxidant activity after apple juice consumption in healthy subjects.

    Science.gov (United States)

    Godycki-Cwirko, Maciek; Krol, Maciej; Krol, Bogusław; Zwolinska, Anna; Kolodziejczyk, Krzysztof; Kasielski, Marek; Padula, Gianluca; Grebowski, Jacek; Grębocki, Jacek; Kazmierska, Paulina; Kazimierska, Paulina; Miatkowski, Marcin; Markowski, Jarosław; Nowak, Dariusz

    2010-08-01

    To determine whether (1) rapid consumption of 1 L of apple juice increases blood antioxidant capacity, measured as ferric-reducing ability of plasma (FRAP) and serum 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity, and (2) apple polyphenols or fructose-induced elevation of plasma uric acid contributes to post-juice increase of blood antioxidant activity. The study involved 12 (mean age 32 ± 5 years, mean body weight 73 ± 7 kg) healthy nonsmoking subjects. Tested subjects consumed 1 L of clear apple juice and then FRAP; serum DPPH-scavenging activity, serum uric acid, and total plasma phenolics and quercetin levels were measured just before juice ingestion and 1, 2.5, and 4 hours after ingestion. This was repeated 3 times with 4-day intervals, but volunteers drank either 1 L of clear apple juice without polyphenols (placebo), or 1 L of cloudy apple juice (positive control), or 1 L of water (negative control) at the time. All juices had similar content of sugars (i.e., saccharose, glucose, and fructose) and precisely defined composition of phenolics and antioxidant activity. Consumption of all 3 juices transiently increased FRAP and serum DPPH-scavenging activity, with peak values at 1 hour post-juice ingestion. This was paralleled by the rise of serum uric acid, but no significant changes in plasma total phenolics and quercetin levels were observed after all dietary interventions. At the same time, no substantial differences were found between juices (especially between clear apple juice and clear apple juice without polyphenols) concerning the measured variables. A strong significant correlation was noted instead between serum uric acid and plasma antioxidant activity at all analyzed time points, before and after juice ingestion. Plasma total phenolics and quercetin levels were not associated with FRAP and serum DPPH radical-scavenging activity. We have demonstrated that rapid consumption of apple juice increased plasma antioxidant activity in

  12. 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.

  13. Microbiological quality of selected ready-to-eat leaf vegetables, sprouts and non-pasteurized fresh fruit-vegetable juices including the presence of Cronobacter spp.

    Science.gov (United States)

    Berthold-Pluta, Anna; Garbowska, Monika; Stefańska, Ilona; Pluta, Antoni

    2017-08-01

    Bacteria of the genus Cronobacter are emerging food-borne pathogens. Foods contaminated with Cronobacter spp. may pose a risk to infants or adults with suppressed immunity. This study was aimed at determining the microbiological quality of ready-to-eat (RTE) plant-origin food products available on the Polish market with special emphasis on the prevalence of Cronobacter genus bacteria. Analyses were carried out on 60 samples of commercial RTE type plant-origin food products, including: leaf vegetables (20 samples), sprouts (20 samples) and non-pasteurized vegetable, fruit and fruit-vegetable juices (20 samples). All samples were determined for the total count of aerobic mesophilic bacteria (TAMB) and for the presence of Cronobacter spp. The isolates of Cronobacter spp. were subjected to genetic identification and differentiation by 16S rDNA sequencing, PCR-RFLP analysis and RAPD-PCR and evaluation of antibiotic susceptibility by the disk diffusion assay. The TAMB count in samples of lettuces, sprouts and non-pasteurized fruit, vegetable and fruit-vegetable juices was in the range of 5.6-7.6, 6.7-8.4 and 2.9-7.7 log CFU g -1 , respectively. The presence of Cronobacter spp. was detected in 21 (35%) samples of the products, including in 6 (30%) samples of leaf vegetables (rucola, lamb's lettuce, endive escarola and leaf vegetables mix) and in 15 (75%) samples of sprouts (alfalfa, broccoli, small radish, lentil, sunflower, leek and sprout mix). No presence of Cronobacter spp. was detected in the analyzed samples of non-pasteurized fruit, vegetable and fruit-vegetable juices. The 21 strains of Cronobacter spp. isolated from leaf vegetable and sprouts included: 13 strains of C. sakazakii, 4 strains of C. muytjensii, 2 strains of C. turicensis, one strain of C. malonaticus and one strain of C. condimenti. All isolated C. sakazakii, C. muytjensii, C. turicensis and C. malonaticus strains were sensitive to ampicillin, cefepime, chloramphenicol, gentamycin

  14. 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.

  15. 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.

  16. Citrate uptake into tonoplast vesicles from acid lime (Citrus aurantifolia) juice cells.

    Science.gov (United States)

    Brune, A; Gonzalez, P; Goren, R; Zehavi, U; Echeverria, E

    1998-12-01

    Citrate transport into the vacuoles of acid lime juice cells was investigated using isolated tonoplast vesicles. ATP stimulated citrate uptake in the presence or in the absence of a Delta mu H+. Energization of the vesicles only by an artificial K+ gradient (establishing an inside-positive Delta psi) also resulted in citrate uptake as was the case of a Delta pH dominated Delta mu H+. Addition of inhibitors to endomembrane ATPases showed no direct correlation between the inhibition to the tonoplast bound H+/ATPase and citrate uptake. The data indicated that, although some citrate uptake can be accounted for by Delta psi and by a direct primary active transport mechanism involving ATP, under in vivo conditions of vacuolar pH of 2.0, citrate uptake is driven by Delta pH.

  17. 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

  18. Consumption of pomegranate juice decreases blood lipid peroxidation and levels of arachidonic acid in women with metabolic syndrome.

    Science.gov (United States)

    Kojadinovic, Milica I; Arsic, Aleksandra C; Debeljak-Martacic, Jasmina D; Konic-Ristic, Aleksandra I; Kardum, Nevena Dj; Popovic, Tamara B; Glibetic, Marija D

    2017-04-01

    Pomegranate juice is a rich source of polyphenols and is thus a promising dietary antioxidant with numerous health-promoting effects. These include a beneficial impact on cardiovascular health that could be partly attributed to the effects of polyphenols on lipid metabolism. The aim of this study was to investigate whether consumption of pomegranate juice for 6 weeks could modify lipid peroxidation and phospholipid fatty acid composition of plasma and erythrocytes in subjects with metabolic syndrome. Twenty-three women, aged 40-60 years, were enrolled and randomly assigned into two groups: the intervention group, in which each participant consumed 300 mL of juice per day for 6 weeks; and a control group. A statistically significant decrease in the relative amount of arachidonic acid (P lipids and the values for blood pressure were not changed during the study. The results obtained indicate a positive impact of the consumption of pomegranate juice on lipid peroxidation and fatty acid status in subjects with metabolic syndrome and suggest potential anti-inflammatory and cardio-protective effects. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  19. Polyphenols content and antioxidant capacity of traditional juices ...

    African Journals Online (AJOL)

    SARAH

    2015-03-31

    Mar 31, 2015 ... tamarind > ginger > passion > lemon. Baobab fruit juice and Roselle calices juices exhibited the highest antioxidant potency with the three DPPH, FRAP and ABTS methods and had the highest antioxidant composite index (89.5 and 96.1 respectively). These juices are followed by tamarind fruit juice with ...

  20. 21 CFR 146.152 - Orange juice with preservative.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice with preservative. 146.152 Section... Fruit Juices and Beverages § 146.152 Orange juice with preservative. (a) Orange juice with preservative... of orange juice for manufacturing as provided for in § 146.151, except that a preservative is added...

  1. A rapid gas chromatographic injection-port derivatization method for the tandem mass spectrometric determination of patulin and 5-hydroxymethylfurfural in fruit juices.

    Science.gov (United States)

    Marsol-Vall, Alexis; Balcells, Mercè; Eras, Jordi; Canela-Garayoa, Ramon

    2016-07-01

    A novel method consisting of injection-port derivatization coupled to gas chromatography-tandem mass spectrometry is described. The method allows the rapid assessment of 5-hydroxymethylfurfural (HMF) and patulin content in apple and pear derivatives. The chromatographic separation of the compounds was achieved in a short chromatographic run (12.2min) suitable for routine controls of these compounds in the fruit juice industry. The optimal conditions for the injection-port derivatization were at 270°C, 0.5min purge-off, and a 1:2 sample:derivatization reagent ratio (v/v). These conditions represent an important saving in terms of derivatization reagent consumption and sample preparation time. Quality parameters were assessed for the target compounds, giving LOD of 0.7 and 1.6μg/kg and LOQ of 2 and 5μg/kg for patulin and HMF, respectively. These values are below the maximum patulin concentration in food products intended for infants and young children. Repeatability (%RSD n=5) was below 12% for both compounds. In addition, the method linearity ranged between 25 and 1000μg/kg and between 5 and 192μg/kg for HMF and patulin, respectively. Finally, the method was applied to study HMF and patulin content in various fruit juice samples. Copyright © 2016 Elsevier B.V. All rights reserved.

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

    Energy Technology Data Exchange (ETDEWEB)

    Hutton, Emily A.; Pauliukaite, Rasa; Hocevar, Samo B. [Analytical Chemistry Laboratory, National Institute of Chemistry, Hajdrihova 19, SI-1000 Ljubljana (Slovenia); Ogorevc, Bozidar, E-mail: bogorevc@ki.s [Analytical Chemistry Laboratory, National Institute of Chemistry, Hajdrihova 19, SI-1000 Ljubljana (Slovenia); Smyth, Malcolm R. [National Centre for Sensor Research, School of Chemical Sciences, Dublin City University, Dublin 9 (Ireland)

    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{sub 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 {mu}M (n = 22, r = 0.999) with a calculated limit of detection of 1.0 {mu}M. 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 {mu}M AA. The long-term reproducibility, using the same microsensor for 112 consecutive measurements of 20 {mu}M 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 {mu}M (n = 14, r = 0

  3. 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

  4. Effect of Gibberellic Acid under Deficit Irrigation on Physicochemical and Shelf Life Attributes of Pomegranate Fruit (cv. Shahvar

    Directory of Open Access Journals (Sweden)

    yahya selahvarzi

    2017-02-01

    Full Text Available Introduction: Pomegranate (Punica granatum L. belonging to the family Punicaceae, native to subtropical regions of Iran and adapted to arid or semi arid climates with mild winters. Pomegranate is fairly drought tolerant but requires regular irrigation to produce high yield and fruit weight. Large parts of Iran within the boundaries of central deserts (Dasht-e-kavir and Kavir-e-Loot have arid or semi-arid conditions which make them suitable for pomegranate production. However drought crisis and water resources restriction are very serious in these areas. Materials and Methods: This experiment was conducted on 7-year old pomegranate cv. Shahvar trees from 2013 to 2014 in Torbat-e-Heydarieh, Razavi Khorasan, Iran. Irrigation treatments and Gibberellic acid application were used in Completely Randomized Split-Plot Design with four replications. Irrigation treatments included [1-control: 100% of estimated crop evapotranspiration (Etc 2-Sustained deficit irrigation (SDI: watering was constantly used at 50%Etc, and 3-Regulated deficit irrigation (RDI: not watering was imposed until fruit set and then irrigation was applied same as control]. Foliar application of Gibberellic acid was done with two concentrations (0 and 150 ppm at early May and September. Precipitation and pan evaporation (Ep was recorded by weather station that located at 15 km distance from the studied orchard. Daily crop reference evapotranspiration (ETo was estimated by penman-monteith equation. Trees were drip-irrigated by two lateral lines parallel to the tree row and four emitters that each one delivers 4 liters per hour. Fruit weight and numbers, tree production (yield, peel, arils and juice percent and finally fruit cracking of each treatment were determined at ordinary harvest time in late of October. Some uniform and intact fruits per treatment transferred to cold storage (T= 5 ◦C, RH= 85-90%. After storage period the fruits transfered to shelf life condition (7 days at 20

  5. Regulation of L-ascorbic acid content in strawberry fruits

    OpenAIRE

    Cruz-Rus, Eduardo; Amaya, Iraida; José F Sánchez-Sevilla; Botella, Miguel A; Valpuesta, Victoriano

    2011-01-01

    Plants have several L-ascorbic acid (AsA) biosynthetic pathways, but the contribution of each one to the synthesis of AsA varyies between different species, organs, and developmental stages. Strawberry (Fragaria×ananassa) fruits are rich in AsA. The pathway that uses D-galacturonate as the initial substrate is functional in ripe fruits, but the contribution of other pathways to AsA biosynthesis has not been studied. The transcription of genes encoding biosynthetic enzymes such as D-galacturon...

  6. 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

  7. Volatile Composition and Enantioselective Analysis of Chiral Terpenoids of Nine Fruit and Vegetable Fibres Resulting from Juice Industry By-Products

    Directory of Open Access Journals (Sweden)

    Alexis Marsol-Vall

    2017-01-01

    Full Text Available Fruit and vegetable fibres resulting as by-products of the fruit juice industry have won popularity because they can be valorised as food ingredients. In this regard, bioactive compounds have already been studied but little attention has been paid to their remaining volatiles. Considering all the samples, 57 volatiles were identified. Composition greatly differed between citrus and noncitrus fibres. The former presented over 90% of terpenoids, with limonene being the most abundant and ranging from 52.7% in lemon to 94.0% in tangerine flesh. Noncitrus fibres showed more variable compositions, with the predominant classes being aldehydes in apple (57.5% and peach (69.7%, esters (54.0% in pear, and terpenoids (35.3% in carrot fibres. In addition, enantioselective analysis of some of the chiral terpenoids present in the fibre revealed that the enantiomeric ratio for selected compounds was similar to the corresponding volatile composition of raw fruits and vegetables and some derivatives, with the exception of terpinen-4-ol and α-terpineol, which showed variation, probably due to the drying process. The processing to which fruit residues were submitted produced fibres with low volatile content for noncitrus products. Otherwise, citrus fibres analysed still presented a high volatile composition when compared with noncitrus ones.

  8. Ozone Inactivation of Acid Stressed Listeria Monocytogenes and Listeria Innocua in Orange Juice Using a Bubble Column

    OpenAIRE

    Patil, Sonal; Valdramidis, Vasilis; Frias, Jesus Maria; Cullen, Patrick; Bourke, Paula

    2010-01-01

    Orange juice inoculated with Listeria monocytogenes strains ATCC 7644, NCTC 11994 and Listeria innocua NCTC 11288 (106 CFU/ml) as challenge microorganisms was treated with direct ozone at 0.098mg/min/ml for different time periods (0-8 min) using an ozone bubble column. Ozone treatment of mild acid stressed and mild acid stress-habituated (pH 5.5) cells of L. monocytogenes resulted in higher inactivation times compared to control non-acid stressed cells. Additionally acid stressed cells habitu...

  9. Avaliação crítica da legislação brasileira de sucos de fruta, com ênfase no suco de fruta pronto para beber Critical assessment of the Brazilian regulations on fruit juices, with emphasis on ready-to-drink fruit juice

    Directory of Open Access Journals (Sweden)

    Alessandra Carvalho Ferrarezi

    2010-08-01

    Full Text Available O objetivo deste trabalho foi realizar a avaliação crítica da legislação brasileira de sucos de fruta, com ênfase no suco de fruta pronto para beber. De acordo com a legislação brasileira, os sucos industrializados devem atender à legislação específica, estando de acordo com a definição e a designação que os identificam e com os parâmetros de qualidade estabelecidos, devendo também atender à legislação sobre rotulagem de alimentos embalados. Foi observado que existem lacunas na legislação brasileira de sucos que favorecem sua interpretação equivocada, além da inclusão de sucos não regulamentados no mercado. Mudanças freqüentes, e diferentes informações, nas legislações de rotulagem concomitantemente vigentes, além do uso indevido de expressões no rótulo, também podem levar à interpretação equivocada. Para que se possa conhecer e usar adequadamente a legislação é necessário torná-la clara e mantê-la constantemente atualizada. Adicionalmente, sua ampla divulgação também deverá contribuir para uma escolha consciente na hora da compra.The aim of this work was to critically assess the Brazilian regulations on fruit juices, with emphasis on ready-to-drink fruit juice. According to the Brazilian regulations, bottled fruit juices must follow specific regulations. They should be in accordance with the definition and designation that identify them, with the quality parameters established, and especially, follow the Brazilian food labeling regulations. The Brazilian regulations on bottled fruit juices have some gaps that promote their misunderstanding and marketing of substandard juices. Frequent changes, divergent labeling regulations and inappropriate use of expressions on the label can also lead to misinterpretation. Food regulations need to be clear and updated frequently if they are to be known and followed. Additionally, their wide dissemination should contribute to informed choices when buying.

  10. Hyaluronic acid depolymerization by ascorbate-redox effects on solid state cultivation of Streptococcus zooepidemicus in cashew apple fruit bagasse.

    Science.gov (United States)

    de Macedo, André Casimiro; Santana, Maria Helena Andrade

    2012-05-01

    The cashew fruit (Anacardium occidentale L.) has been used as a promising agricultural resource for the production of low-molecular weight (M(W)) hyaluronic acid (HA) (10(4)-10(5) Da). The cashew juice is a rich source of vitamin C containing, 1.2-2.0 g L(-1). This work explores the effects of the initial concentration of the ascorbate on the solid fermentation of the juice-moisturized bagasse from the cashew apple fruit. The results show that the M(W) reduction of HA is proportional to the initial ascorbate concentration. The presence of ascorbate did not influence the Streptococcus zooepidemicus metabolism. However, the HA productivity was increased from 0.18 to 0.28 mg g(-1) h(-1) when the ascorbate concentration ranged from 1.7 to 10 mg mL(-1). These findings contribute to the controlled production of HA in a low M(W) range, which is important in cell signalization, angiogenesis and nanoparticles production.

  11. 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

  12. 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.

  13. 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

  14. 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. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. Effects of ascorbic acid, salt, lemon juice, and honey on drying kinetics and sensory characteristic of dried mango

    Directory of Open Access Journals (Sweden)

    E. E. Abano

    2013-01-01

    Full Text Available The effects of ascorbic acid, salt solution, lemon juice, and honey pretreatment on the drying kinetics and sensory characteristics were studied. Pretreatments used affected the effective moisture diffusivity and rehydration properties of the dried mangoes. The effective moisture diffusivity values were 2.22 × 10-10 m2/s for ascorbic acid, 1.80 × 10-10 m2/s for salt solution, 2.01 × 10-10 m2/s for lemon juice, 1.93 × 10-10 m2/s for honey pretreated mangoes, and 2.31 × 10-10 m2/s for the control slices. Pretreatments enhanced the drying rate potential of mangoes. Among the thin-layer drying models fitted to the experimental data, the Middil model gave the best fit. The ascorbic acid pretreated samples were the best while the salt solution ones were the poorest with respect to reconstitution capacity. Consumer studies for overall preference for taste, colour, texture, flavour and chewiness of the dried products revealed that there was a higher preference for honey pretreated dried samples followed by the ascorbic acid, control, lemon juice, and salt solution pretreated samples. The results demonstrate that these pretreatments can be applied to enhance the moisture transport during drying and the quality of the dried products.

  16. 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

  17. Alternate partial root-zone drying irrigation improves fruit quality in tomatoes

    DEFF Research Database (Denmark)

    Sun, Y.; Holm, Peter Engelund; Liu, Fulai

    2014-01-01

    on tomato yield but significantly affected several organic and mineral quality attributes of the fruits. Compared to DI, PRD significantly increased the fruit concentrations of Ca and Mg, and fruit juice concentrations of total soluble solid, glucose, fructose, citric and malic acid, P, K and Mg...

  18. Regulation of L-ascorbic acid content in strawberry fruits

    Science.gov (United States)

    Cruz-Rus, Eduardo; Amaya, Iraida; Sánchez-Sevilla, José F.; Botella, Miguel A.; Valpuesta, Victoriano

    2011-01-01

    Plants have several L-ascorbic acid (AsA) biosynthetic pathways, but the contribution of each one to the synthesis of AsA varyies between different species, organs, and developmental stages. Strawberry (Fragaria×ananassa) fruits are rich in AsA. The pathway that uses D-galacturonate as the initial substrate is functional in ripe fruits, but the contribution of other pathways to AsA biosynthesis has not been studied. The transcription of genes encoding biosynthetic enzymes such as D-galacturonate reductase (FaGalUR) and myo-inositol oxygenase (FaMIOX), and the AsA recycling enzyme monodehydroascorbate reductase (FaMDHAR) were positively correlated with the increase in AsA during fruit ripening. Fruit storage for 72 h in a cold room reduced the AsA content by 30%. Under an ozone atmosphere, this reduction was 15%. Ozone treatment increased the expression of the FaGalUR, FaMIOX, and L-galactose-1-phosphate phosphatase (FaGIPP) genes, and transcription of the L-galactono-1,4-lactone dehydrogenase (FaGLDH) and FAMDHAR genes was higher in the ozone-stored than in the air-stored fruits. Analysis of AsA content in a segregating population from two strawberry cultivars showed high variability, which did not correlate with the transcription of any of the genes studied. Study of GalUR protein in diverse cultivars of strawberry and different Fragaria species showed that a correlation between GalUR and AsA content was apparent in most cases, but it was not general. Three alleles were identified in strawberry, but any sequence effect on the AsA variability was eliminated by analysis of the allele-specific expression. Taken together, these results indicate that FaGalUR shares the control of AsA levels with other enzymes and regulatory elements in strawberry fruit. PMID:21561953

  19. 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.

  20. Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices.

    Science.gov (United States)

    Valero-Cases, Estefanía; Nuncio-Jáuregui, Nallely; Frutos, María José

    2017-08-09

    This study describes the effect of fermentation and the impact of simulated gastrointestinal digestion (SGD) of four fermented pomegranate juices with different lactic acid bacteria (LAB) on the biotransformation of phenolic compounds. The changes of the antioxidant capacity (AOC) and of LAB growth and survival in different fermented juices were also studied. Two new phenolic derivatives (catechin and α-punicalagin) were identified only in fermented juices. During SGD, the AOC increased together with the phenolic derivatives concentration mainly in the juices fermented with Lactobacillus. These derivatives were formed due to the LAB metabolism of the ellagitannins, epicatechin, and catechin after fermentation and during SGD. The FRAP assay performance might be associated with the degradation and biotransformation of catechin. The fermented pomegranate juices with these LAB increased the bioaccessibility of phenolic compounds, ensuring the survival of LAB after SGD, suggesting a possible prebiotic effect of phenolic compounds on LAB.

  1. Fermentation parameter optimization of microbial oxalic acid production from cashew apple juice

    Directory of Open Access Journals (Sweden)

    Eriola Betiku

    2016-02-01

    Full Text Available The potential of cashew apple juice (CAJ as a carbon source for oxalic acid (OA production via fermentation process was investigated in this study. The effects and interactions of CAJ concentration, time, pH, NaNO3 concentration and methanol concentration on OA production were determined in a central composite design (CCD and the process was modelled and optimized using response surface methodology (RSM. The results showed that OA fermentation can be described significantly (p < 0.05 by a quadratic model giving regression coefficient (R2 of 0.9964. NaNO3 concentration was the most significant positive variable while methanol was not a significant variable. A maximum OA concentration of 122.68 g/l could be obtained using the optimum levels of CAJ of 150.0 g/l, pH of 5.4, time of 7.31 days, NaNO3 of 2 g/l and methanol of 1% volume. The production of OA was found to increase from 106.75 to 122.68 g/l using the statistically design optimization. This study revealed that CAJ could serve as an inexpensive and abundant feedstock for fermentative OA production, the resulting model could be used in the design of a typical pilot plant for a scale up production.

  2. 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.

  3. A new selective liquid membrane extraction method for the determination of basic herbicides in agro-processed fruit juices and Ethiopian honey wine (Tej) samples.

    Science.gov (United States)

    Megersa, Negussie; Kassahun, Samuel

    2012-01-01

    Supported liquid membrane (SLM) extraction was optimised for trace extraction and enrichment of selected triazine herbicides from a variety of agro-processed fruit juices and Ethiopian honey wine (Tej) samples. In the extraction process, a 1:1 mixture of n-undecane and di-n-hexylether was immobilised in a thin porous PTFE membrane that forms a barrier between two aqueous phases (the donor and acceptor phases) in a flow system. The extracts constitute the selectively enriched analytes collected from the acceptor phase and were analysed by transferring to a HPLC-UV system using a diode array detector at 235 nm. High enrichment factors were obtained with very good repeatability of results, and the detection limit was lower than 3.00 µg l⁻¹ for ametryn in apple juice. The optimised method showed very good linearity of over 50-500 µg l⁻¹ with a correlation coefficient of >0.990 or better for triplicate analysis. All chromatograms gave well resolved peaks with no interfering peaks at the retention times of the selected triazines, showing high selectivity of the SLM extraction method in combination with HPLC-UV for the selected matrices. The optimised method can be used as an alternative solventless extraction method for microgram-level extraction of other triazine herbicides and a variety of pesticides from liquid and semi-liquid environmental, biological and food matrices.

  4. Evaluation of Web-based Dietary Assessment Software for Children: comparing reported fruit, juice and vegetable intakes with plasma carotenoid concentration and school lunch observations

    DEFF Research Database (Denmark)

    Biltoft-Jensen, Anja Pia; Bysted, Anette; Trolle, Ellen

    2013-01-01

    their diet, the children's school lunch was photographed and weighed before and after eating. In the week after the diet reporting, fasting blood samples were taken. Self-reported intake of FJV and estimated intake of carotenoids were compared with plasma carotenoid concentration. Accuracy of self......Web-based Dietary Assessment Software for Children (WebDASC) was developed to estimate dietary intake in a school meal intervention study among 8- to 11-year-old Danish children. The present study validates self-reported fruit, juice and vegetable (FJV) intakes in 8- to 11-year-old children...... by comparing intake with plasma carotenoid concentration, and by comparing the reported FJV intake to actually eaten FJV, as observed by a photographic method. A total of eighty-one children, assisted by parents, reported their diet for seven consecutive days. For the same five schooldays as they reported...

  5. 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

  6. 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.

  7. Effect of Fruit Lemon Juice Addition to The Content of Protein, Fat, Lactose and Probiotic on Soy Yogurt

    Science.gov (United States)

    Supriyanti, F. M. T.; Zackiyah; Azizah, N.

    2017-02-01

    This research aimed to determine the effect of lemon juice to the content of protein, fat, lactose and probiotics, in beverages soy yogurt. Soy yogurt which produced was a multifunction yogurt drink high levels of antioxidants, contains probiotics and can be used by people with lactose intolerance. The research method includes the production of fortified soy yogurt with lemon juice, were made with the ratio between the lemon juice and soy yogurt were 0:10 (L0); 1:9 (L1); 2:8 (L2); and 3:7 (L3). Analysis of the results include the content of protein by Kjeldahl method, the content of fat by Soxhletasi method, lactose test by Luff Schoorls method and content of probiotics with total plate count enumeration techniques. The results showed fortified yogurt had a protein content greater than before fortification (L3 > L2 > L1 > L0); The fat content L0 > L1 > L2 > L3. Fortified yogurt lactose content is smaller than before fortification (L0 > L1 > L2 > L3). The content of probiotic yogurt fortified L1 > L3 > L2. From this research can be concluded that the yoghurt fortified (L3) is the best, with the highest protein content, low fat, low lactose than L1 and L2, and had probiotics content. It is advised to conduct further research on the expired time of fortified soy yogurt products

  8. Mechanism of Human Influenza Virus RNA Persistence and Virion Survival in Feces: Mucus Protects Virions From Acid and Digestive Juices.

    Science.gov (United States)

    Hirose, Ryohei; Nakaya, Takaaki; Naito, Yuji; Daidoji, Tomo; Watanabe, Yohei; Yasuda, Hiroaki; Konishi, Hideyuki; Itoh, Yoshito

    2017-07-01

    Although viral RNA or infectious virions have been detected in the feces of individuals infected with human influenza A and B viruses (IAV/IBV), the mechanism of viral survival in the gastrointestinal tract remains unclear. We developed a model that attempts to recapitulate the conditions encountered by a swallowed virus. While IAV/IBV are vulnerable to simulated digestive juices (gastric acid and bile/pancreatic juice), highly viscous mucus protects viral RNA and virions, allowing the virus to retain its infectivity. Our results suggest that virions and RNA present in swallowed mucus are not inactivated or degraded by the gastrointestinal environment, allowing their detection in feces. © The Author 2017. Published by Oxford University Press for the Infectious Diseases Society of America. All rights reserved. For permissions, e-mail: journals.permissions@oup.com.

  9. 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.

  10. 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.

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

    Science.gov (United States)

    Nyanga, Loveness K; Nout, Martinus J R; Gadaga, Tendekayi H; Theelen, Bart; Boekhout, Teun; Zwietering, Marcel H

    2007-11-30

    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 Muzarabani district in Zimbabwe were isolated and identified using physiological and molecular methods. The predominant species were identified as Saccharomyces cerevisiae, Issatchenkia orientalis, Pichia fabianii and Aureobasidium pullulans. A. pullulans was the dominant species on the unripe fruits but was not isolated from the fermented fruit pulp. S. cerevisiae and I. orientalis were predominant in the fermented fruit pulp but were not detected in the unripe fruits. S. cerevisiae, I. orientalis, P. fabianii and S. fibuligera are fermentative yeasts and these might be used in the future development of starter cultures to produce better quality fermented products from masau fruit. Lactic acid bacteria were preliminary identified and the predominant strains found were Lactobacillus agilis and L. plantarum. Other species identified included L. bifermentans, L. minor, L. divergens, L. confusus, L. hilgardii, L. fructosus, L. fermentum and Streptococcus spp. Some of the strains of LAB could also potentially be used in a mixed-starter culture with yeasts and might contribute positively in the production of fermented masau fruit products.

  13. SUITABILITY OF CARAMBOLA ( AVERRHOA CARAMBOLA ) FRUIT ...

    African Journals Online (AJOL)

    The physico-chemical characteristics of carambola (Averrhoa carambola) fruit juice were determined to assess the suitability of the fruit as raw material for local wine production. Fresh ripe fruits of the carambola tree (Averrhoa carambola) were processed into a fruit juice. The juice was analysed to determine moisture, fat, ...

  14. 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

  15. Ascorbic acid metabolism during bilberry (Vaccinium myrtillus L.) fruit development.

    Science.gov (United States)

    Cocetta, Giacomo; Karppinen, Katja; Suokas, Marko; Hohtola, Anja; Häggman, Hely; Spinardi, Anna; Mignani, Ilaria; Jaakola, Laura

    2012-07-15

    Bilberry (Vaccinium myrtillus L.) possesses a high antioxidant capacity in berries due to the presence of anthocyanins and ascorbic acid (AsA). Accumulation of AsA and the expression of the genes encoding the enzymes of the main AsA biosynthetic route and of the ascorbate-glutathione cycle, as well as the activities of the enzymes involved in AsA oxidation and recycling were investigated for the first time during the development and ripening of bilberry fruit. The results showed that the AsA level remained relatively stable during fruit maturation. The expression of the genes encoding the key enzymes in the AsA main biosynthetic route showed consistent trends with each other as well as with AsA levels, especially during the first stages of fruit ripening. The expression of genes and activities of the enzyme involved in the AsA oxidation and recycling route showed more prominent developmental stage-dependent changes during the ripening process. Different patterns of activity were found among the studied enzymes and the results were, for some enzymes, in accordance with AsA levels. In fully ripe berries, both AsA content and gene expression were significantly higher in skin than in pulp. Copyright © 2012 Elsevier GmbH. All rights reserved.

  16. 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; Reis Machado, Juliana; da Silva, Marcos Vinicius; da Costa, Thiago Alvares; Lazo-Chica, Javier Emilio; Degasperi, Thatiane do Prado; Rodrigues Junior, Virmondes; Sales-Campos, Helioswilton; Uber Bucek, Elizabeth; Freire Oliveira, Carlo José

    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.

  17. 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.

  18. Sugars and organic acids in plum fruit affected by Plum pox virus.

    Science.gov (United States)

    Usenik, Valentina; Marn, Mojca Virscek

    2017-05-01

    Plum pox virus (PPV) causes severe economic losses in stone fruit production, but little is known about its effect on plum fruit composition. In this study, the influence of PPV on sugars and organic acids was evaluated in a susceptible plum (Prunus domestica L.) cultivar. PPV infection significantly affected the content and composition of sugars and organic acids. The composition of necrotic tissue was modified the most. A short-time infected tree yielded fruit with similar sugar composition to fruit from a healthy tree, but the decline of organic acids was faster. Prematurely ripened symptomatic fruit had reduced fruit weight and low sugar content. Infected trees of the studied cultivar produce fruit of inferior quality. Fruits are not suitable for processing, especially when most of them exhibit visual symptoms of PPV infection. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  19. 21 CFR 146.150 - Canned concentrated orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned concentrated orange juice. 146.150 Section... Fruit Juices and Beverages § 146.150 Canned concentrated orange juice. (a) Canned concentrated orange... labeling of ingredients prescribed for frozen concentrated orange juice by § 146.146, except that it is not...

  20. 21 CFR 146.154 - Concentrated orange juice with preservative.

    Science.gov (United States)

    2010-04-01

    ... Canned Fruit Juices and Beverages § 146.154 Concentrated orange juice with preservative. (a) Concentrated... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Concentrated orange juice with preservative. 146... ingredients prescribed for concentrated orange juice for manufacturing by § 146.153, except that a...

  1. 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 label...

  2. 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.

  3. Effect of different tetra pack juices on microhardness of direct tooth colored-restorative materials.

    Science.gov (United States)

    Fatima, Nazish; Abidi, Syed Yawar Ali; Qazi, Fazal-Ur-Rehaman; Jat, Shahbaz Ahmed

    2013-01-01

    To examine the effect of apple and orange juices on the surface hardness of direct tooth-colored restorative materials. The materials included resin-modified glass ionomer cement (Vitremer 3M™ ESPE™ Core buildup restorative) and composite resin (Filtek™ 3M™ ESPE™ Z350). A total of 45 disks of each restorative material were prepared. The disks were divided into groups of 15, which were immersed for 7 days in deionized water (G1/G4, control group), apple juice (G2/G5), or orange juice (G3/G6). The pH of the apple juice was approximately 4.8 and the pH of the orange juice was approximately 4.9. Surface hardness tests were performed before immersion and at various times following immersion. Statistical analysis included two-way ANOVA with repeated measurement and Tukey's test. Exposure to juices significantly reduced the hardness of both materials (p material. The ionomer cement experienced a greater reduction than the composite resin (p = 0.000). There was no significant difference in the effect of apple and orange juices. Juice box-type fruit juices reduced the hardness of direct tooth-colored restorative materials. Material selection should be considered when planning restorations in patients who have experienced tooth surface loss. In terms of the materials evaluated in this study, the composite material provides greater durability under acidic conditions.

  4. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing.

    Science.gov (United States)

    Gil, M I; Tomás-Barberán, F A; Hess-Pierce, B; Holcroft, D M; Kader, A A

    2000-10-01

    The antioxidant activity of pomegranate juices was evaluated by four different methods (ABTS, DPPH, DMPD, and FRAP) and compared to those of red wine and a green tea infusion. Commercial pomegranate juices showed an antioxidant activity (18-20 TEAC) three times higher than those of red wine and green tea (6-8 TEAC). The activity was higher in commercial juices extracted from whole pomegranates than in experimental juices obtained from the arils only (12-14 TEAC). HPLC-DAD and HPLC-MS analyses of the juices revealed that commercial juices contained the pomegranate tannin punicalagin (1500-1900 mg/L) while only traces of this compound were detected in the experimental juice obtained from arils in the laboratory. This shows that pomegranate industrial processing extracts some of the hydrolyzable tannins present in the fruit rind. This could account for the higher antioxidant activity of commercial juices compared to the experimental ones. In addition, anthocyanins, ellagic acid derivatives, and hydrolyzable tannins were detected and quantified in the pomegranate juices.

  5. 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.

  6. Safety evaluation of an açai-fortified fruit and berry functional juice beverage (MonaVie Active(®)).

    Science.gov (United States)

    Schauss, Alexander G; Clewell, Amy; Balogh, Lajos; Szakonyi, Ilona Pasics; Financsek, Istvan; Horváth, János; Thuroczy, Julianna; Béres, Erzsébet; Vértesi, Adél; Hirka, Gabor

    2010-11-28

    The safety of an açai (Euterpe oleracea Mart.) pulp enriched fruit and berry juice, MonaVie Active®, fortified with the functional ingredient, glucosamine, was studied. The beverage was found not to be mutagenic, clastogenic, cytotoxic, or genotoxic, as determined by the bacterial reverse mutation assay, chromosomal aberration assay, mouse micronucleus assay, and mammalian cell gene mutation (L5178Y) assay. The single dose LD50 based on a 14-day acute oral toxicity study is greater than 20,000 mg/kg bw, the highest dose tested. In a repeat dose 90-day oral subchronic toxicity study by gavage, 220 animals were randomly assigned to a control group, an untreated group, or one of three experimental groups (10, 20 and 40 g/kg bw). No treatment-related significant changes in body weight, food and water consumption, ophthalmology, organ weights, urinanalysis, hematological and clinical chemistry, or gross pathology, were observed in surviving animals compared to the control groups. Three animals died midway through the observation period (male, 20 g/kg bw/day; male 40 g/kg bw/day; and, female, 10 g/kg bw/day). These animals died without preceding clinical symptoms, histopathological lesions, or evidence of injury to tissue or organs except for signs of suffocation/aspiration congestion, which was concluded to be due to problems with the gavage administration of the fluid test article, and not due to the test article itself. The NOEAL was determined to be 40 g/kg bw/day for male and female rats, which was the highest dose tested. Phylloquinone (vitamin K1) content averaged 21.7 μg/100 g, comparable to amounts found in iceberg lettuce. In conclusion, the results provide additional experimental evidence that MonaVie Active® juice is non-toxic. Copyright © 2010 Elsevier Ireland Ltd. All rights reserved.

  7. Salicylic Acid Induces Changes in Mango Fruit that Affect Oviposition Behavior and Development of the Oriental Fruit Fly, Bactrocera dorsalis.

    Directory of Open Access Journals (Sweden)

    Kamala Jayanthi Pagadala Damodaram

    Full Text Available 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.

  8. Comparative efficacy of microwave, visible light and ultrasound irradiation for green synthesis of dihydropyrimidinones in fruit juice medium

    Science.gov (United States)

    Pramanik, Tanay; Padan, Simarjit Kaur; Gupta, Richa; Bedi, Pooja; Singh, Gurinderpal

    2017-07-01

    Dihydropyrimidinones (DHPM) were synthesized via multi component condensation reaction employing urea, ethyl acetoacetate and aromatic aldehydes as reactants. Apple, pomegranate, grape juice were used individually as biodegradable, eco friendly, and green reaction medium whereas microwave, visible light and ultrasound irradiation were applied individually as green source of energy for carrying out the aforesaid reactions. It was observed that the reactions under microwave irradiation were taking minimum time to go for completion whereas the reactions under ultrasound and visible light irradiation were taking approximately same time duration to form products. This is the first of its kind study where the three different reaction methodologies based on three different sources of green energies were compared with each other for their effectiveness and efficiency towards multi component condensation reactions.

  9. 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

  10. Deficit irrigation and maturation stage influence quality and flavonoid composition of 'Valencia' orange fruit.

    Science.gov (United States)

    Grilo, Filipa S; Di Stefano, Vita; Lo Bianco, Riccardo

    2017-04-01

    Effects of continuous deficit irrigation (DI) and partial rootzone drying (PRD) treatments (50% ETc) in comparison with full irrigation (CI, 100% ETc) were investigated during 'Valencia' orange fruit maturation. Ultra-high-performance liquid chromatography/high-resolution mass spectrometry was used to quantify hesperidin, narirutin, tangeritin, nobiletin, didymin and neoeriocitrin in the fruit juice and peel. No significant effect of irrigation was found on yield, juice soluble solids or acidity. Juice color was not influenced by irrigation or harvest date, whereas peel color increased during maturation and was more pronounced in CI and PRD fruits. Juice acidity reached a peak in May, while soluble solids increased linearly throughout maturation. Hesperidin was the major flavanone detected during maturation, with concentrations 200-fold higher in the fruit peel than in the juice. In the peel, narirutin, didymin and neoeriocitrin decreased while hesperidin, nobiletin and tangeritin increased with maturation. Narirutin synthesis in the orange fruit was insensitive to irrigation strategy. In fruit peels, PRD and DI induced the decline of hesperidin, nobiletin and tangeritin only in June, whereas in the juice, deficit irrigation treatments induced an increase in hesperidin and didymin. These results suggest that deficit irrigation, in particular the conditions imposed with PRD, may cause a significant accumulation shift of total flavonoids from the fruit peel into the juice, with a positive impact on juice quality and nutritional value. Fruit compositional changes during maturation also suggest that late harvest can improve fruit palatability and nutritional quality under the cultural and environmental conditions of this study. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  11. Synthesis of core-shell molecularly imprinted polymer microspheres by precipitation polymerization for the inline molecularly imprinted solid-phase extraction of thiabendazole from citrus fruits and orange juice samples.

    Science.gov (United States)

    Barahona, Francisco; Turiel, Esther; Cormack, Peter A G; Martín-Esteban, Antonio

    2011-01-01

    In this work, the synthesis of molecularly imprinted polymer microspheres with narrow particle size distributions and core-shell morphology by a two-step precipitation polymerization procedure is described. Polydivinylbenzene (poly DVB-80) core particles were used as seed particles in the production of molecularly imprinted polymer shells by copolymerization of divinylbenzene-80 with methacrylic acid in the presence of thiabendazole (TBZ) and an appropriate porogen. Thereafter, polymer particles were packed into refillable stainless steel HPLC columns used in the development of an inline molecularly imprinted SPE method for the determination of TBZ in citrus fruits and orange juice samples. Under optimized chromatographic conditions, recoveries of TBZ within the range 81.1-106.4%, depending upon the sample, were obtained, with RSDs lower than 10%. This novel method permits the unequivocal determination of TBZ in the samples under study, according to the maximum residue levels allowed within Europe, in less than 20 min and without any need for a clean-up step in the analytical protocol. Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  12. Enzymic modification of cellulose - xyloglucan networks : implications for fruit juice processing = Enzymatische modificatie van cellulose - xyloglucaan netwerken

    NARCIS (Netherlands)

    Vincken, J.P.

    1996-01-01


    Xyloglucans play an important role in connecting cellulose microfibrils in the primary coli wall of plants, and the resulting cellulose-xyloglucan network is thought to determine the strength of these walls. Xyloglucans were isolated from apple fruit and potato tuber cell wall material by

  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. Copyright © 2012 Elsevier Ltd. All rights reserved.

  14. Effects of acidity of simulated rain on the fruiting of Summerred' apple trees

    Energy Technology Data Exchange (ETDEWEB)

    Rinallo, C. (Univ. di Firenze (Italy))

    The effects of rain acidity on field-grown Summered apple trees (Malus domestica Borkh) under natural conditions were investigated. One group of four trees was exposed to ambient rainfall. Four other groups were covered with rainshields and received water, pH 5.6, 4, and 3, respectively, as simulated rain. Simulated acid rain, particularly at pH 3, adversely affected fruit production in terms of individual fruit weight, fruit set, fruit appearance (necrosis and russetting of the peel) and dry weight. Ambient rain was not found to cause significant reductions in apple weight. Ambient rain was not found to cause significant reductions in apple fruit production in this study.

  15. Fruit yield and composition in orange trees cv. 'Lane Late' in response to nitrogen fertilization in Sandy Typic Hapludalf soil

    Directory of Open Access Journals (Sweden)

    Gustavo Brunetto

    Full Text Available ABSTRACT: Little is known about the impact of N fertilization on fruit production and composition in orange groves grown in soils with low or medium organic matter content in Rio Grande do Sul (RS. This study aimed to evaluate how N fertilization of orange trees cv. 'Lane Late' in a sandy soil may interfere in fruit yield and composition of fruit and juice. The experiment was conducted with orange trees cv. 'Lane Late' growing in Sandy Typic Hapludalf soil, in Rosário do Sul (RS. The plants received applications of 0, 20, 40, 60, 80, 100, 120, 140 and 160kg N ha-1. Total N in leaves, number of fruits per plant, yield, fresh weight, fruit diameter, peel thickness, percentage of fruit juice, peel color, juice color, ascorbic acid content, total soluble solids (TSS and total titratable acidity were evaluated in 2010/2011 and 2011/2012 crops. In the first crop, especially yield, number of fruits per plant, TSS content in fruit juice and ratio decreased with increasing N rate applied. However, in the second crop, the total titratable acidity of the fruit juice prominently increased with the dose of N applied. In both crops, results were highly influenced by rainfall distribution, which affect the plant physiology, soil N dynamics and, consequently, probability of response to N applied and the loss of mineral N in the soil.

  16. Abscisic acid stimulates anthocyanin accumulation in 'Jersey' highbush blueberry fruits during ripening.

    Science.gov (United States)

    Oh, Hee Duk; Yu, Duk Jun; Chung, Sun Woo; Chea, Sinath; Lee, Hee Jae

    2018-04-01

    Non-climacteric blueberry (Vaccinium spp.) fruits accumulate high levels of anthocyanins during ripening, which are a good source of dietary antioxidants. This study examined the effects of exogenous abscisic acid (ABA) application on fruit characteristics and anthocyanin accumulation in a northern highbush blueberry (V. corymbosum 'Jersey') during development. Fruits on shrubs were treated with 1gL-1 ABA before the initiation of fruit colouration. Application of ABA temporarily increased the level of ABA in the fruits during development. Exogenous ABA had no obvious effect on fruit growth, but stimulated fruit colouration by accelerating the accumulation of individual anthocyanins, mainly malvidin, delphinidin and petunidin glycosides. This is the first report to show that ABA promotes the accumulation of anthocyanins in blueberry fruits. However, exogenous ABA also promoted fruit softening, which is undesirable during harvest and shelf life. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. 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. Copyright © 2014 Elsevier B.V. All rights reserved.

  18. Exogenous γ-aminobutyric acid treatment affects citrate and amino acid accumulation to improve fruit quality and storage performance of postharvest citrus fruit.

    Science.gov (United States)

    Sheng, Ling; Shen, Dandan; Luo, Yi; Sun, Xiaohua; Wang, Jinqiu; Luo, Tao; Zeng, Yunliu; Xu, Juan; Deng, Xiuxin; Cheng, Yunjiang

    2017-02-01

    The loss of organic acids during postharvest storage is one of the major factors that reduces the fruit quality and economic value of citrus. Citrate is the most important organic acid in citrus fruits. Molecular evidence has proved that γ-aminobutyric acid (GABA) shunt plays a key role in citrate metabolism. Here, we investigated the effects of exogenous GABA treatment on citrate metabolism and storage quality of postharvest citrus fruit. The content of citrate was significantly increased, which was primarily attributed to the inhibition of the expression of glutamate decarboxylase (GAD). Amino acids, including glutamate, alanine, serine, aspartate and proline, were also increased. Moreover, GABA treatment decreased the fruit rot rate. The activities of antioxidant enzymes and the content of energy source ATP were affected by the treatment. Our results indicate that GABA treatment is a very effective approach for postharvest quality maintenance and improvement of storage performance in citrus production. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. F2 Segregation of Fruit Length, Fruit Diameter, Skin Color and L-Ascorbic Acid Content in the Hybrid Line between Green-long Cylindrical Fruit Type and White-fusiform Fruit Type of Balsam Pear (Momordica charantia L.)

    OpenAIRE

    "赤木, 功; 井野, 寿俊; 佐伯, 雄一

    2010-01-01

    With of using cross progeny F2, generation of green-cylindrical fruit type line and white-fusifonn fruit type line in balsam pear, we analyzed the segregation pattern of fruit length, fiuit diameter, skin color and L-ascorbic acid (AsA) content in balsam pear (Momordica charantia L.). The values of fruit length, fruit diameter and AsA content for F2 generalion were continuously distributed, suggesting that the characters were quantitative inherited traits. The white skin color lines segregate...

  20. 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.

  1. Enzymatic extraction of star gooseberry (Phyllanthus acidus) juice with high antioxidant level

    Science.gov (United States)

    Loan, Do Thi Thanh; Tra, Tran Thi Thu; Nguyet, Ton Nu Minh; Man, Le Van Viet

    2017-09-01

    Ascorbic acid and phenolic compounds are main antioxidants in star gooseberry (Phyllanthus acidus) fruit. In this study, Pectinex Ultra SP-L preparation with pectinase activity was used in the extraction of star gooseberry juice. The effects of pectinase concentration and biocatalytic time on the content of ascorbic acid, phenolic compounds and antioxidant activity of the fruit juice were firstly investigated. Response surface methodology was then used to optimize the conditions of enzymatic extraction for maximizing the antioxidant activity of the star gooseberry juice. The optimal pectinase concentration and biocatalytic time were 19 polygalacturonase units per 100g pulp dry weight and 67 min, respectively under which the maximal antioxidant activity achieved 5595±6 µmol Trolox equivalent per 100g juice dry weight. On the basis of kinetic model of second-order extraction, the extraction rate constant of ascorbic acid and phenolic compounds in the enzymatic extraction increased approximately 21% and 157%, respectively in comparison with that in the conventional extraction. Application of pectinase preparation to the fruit juice extraction was therefore potential for improvement in antioxidant level of the product.

  2. Simultaneous determination of sorbic and benzoic acids in commercial juices using the PLS-2 multivariate calibration method and validation by high performance liquid chromatography.

    Science.gov (United States)

    Lozano, Valeria A; Camiña, José M; Boeris, María S; Marchevsky, Eduardo J

    2007-09-15

    A new method to determine a mixture for preserving sorbic and benzoic acids in commercial juices is proposed. The PLS-2 model was obtained preparing 40 standard solutions adding concentration of sorbic and benzoic acid to filtered natural juices of apple, lemon, orange and grapefruit. The concentration of analytes in the commercial samples was evaluated using the obtained model by UV spectral data. The PLS-2 method was validated by high performance liquid chromatography (HPLC), finding a relative error less than 12% between the PLS-2 and HPLC methods in all cases.

  3. 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.

  4. 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. Copyright © 2013 Elsevier Ltd. All rights reserved.

  5. Antitumour potential of a polysaccharide-rich substance from the fruit juice of Morinda citrifolia (Noni) on sarcoma 180 ascites tumour in mice.

    Science.gov (United States)

    Furusawa, Eiichi; Hirazumi, Anne; Story, Stephen; Jensen, Jarakae

    2003-12-01

    An immunomodulatory polysaccharide-rich substance (Noni-ppt) from the fruit juice of Morinda citrifolia has been found to possess both prophylactic and therapeutic potentials against the immunomodulator sensitive Sarcoma 180 tumour system. The antitumour activity of Noni-ppt produced a cure rate of 25%-45% in allogeneic mice and its activity was completely abolished by the concomitant administration of specific inhibitors of macrophages (2-chloroadenosine), T cells (cyclosporine) or natural killer (NK) cells (anti-asialo GM1 antibody). Noni-ppt showed synergistic or additive beneficial effects when combined with a broad spectrum of chemotherapeutic drugs, including cisplatin, adriamycin, mitomycin-C, bleomycin, etoposide, 5- fl uorouracil, vincristine or camptothecin. It was not beneficial when combined with paclitaxel, cytosine arabinoside, or immunosuppressive anticancer drugs such as cyclophosphamide, methotrexate or 6-thioguanine. Noni-ppt also demonstrated beneficial effects when combined with the Th1 cytokine, interferon gamma, but its activity was abolished when combined with Th2 cytokines, interleukin-4 or interleukin-10, thereby suggesting that Noni-ppt induces a Th1 dominant immune status in vivo. The combination of Noni-ppt with imexon, a synthetic immunomodulator, also demonstrated beneficial effects, but not when combined with the MVE-2 copolymer, a high molecular weight immunomodulator. It was also not effective when combined with interleukin-2 or interleukin-12. Copyright 2003 John Wiley & Sons, Ltd.

  6. 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 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.

  7. Kinetics of Ascorbic acid degradation in asceptically packaged ...

    African Journals Online (AJOL)

    The recent ban on importation of fruit juices into Nigeria led to increase in production of locally - made orange juice. Degradation kinetics of ascorbic acid at refrigeration (70C ± 20C) and ambient temperature (280C ± 20C) were evaluated by the application of zero-order reaction kinetic. Results showed satisfactory ...

  8. nematicidal carboxylic acids and aldehydes from Melia azedarach fruits.

    Science.gov (United States)

    Ntalli, Nikoletta G; Vargiu, Simona; Menkissoglu-Spiroudi, Urania; Caboni, Pierluigi

    2010-11-10

    Melia azedarach is a species gaining scientific interest mostly concerning its range of biological activities against agricultural target pests. The nematicidal melia methanol extract (MME) obtained from the fruits, acting against the phytonematode Meloidogyne incognita , is herein reported to contain hexadecanoic, acetic, and hexanoic acids as well as furfural, 5-hydroxymethylfurfural, 5-methylfurfural, and furfurol. All compounds were tested individually for nematicidal activity against the nematode second-stage juveniles, in paralysis experiments. The nematicidal activity was studied both after nematodes' immersion in treatment solutions and after exposure to test substance vapors. Clear dose and time response relationships were established at the dose ranges of 31.2-500 and 1-100 μg/mL, concerning the aldehydes and carboxylic acids, respectively, implementing analogous predominance of nematicidal activity. Nevertheless, no synergistic effects were observed in respective mixture interaction bioassays among furfural, 5-hydroxymethylfurfural, 5-methylfurfural, and furfurol. Furfural was the most active bionematicidal compound reported herein for the first time as a natural constituent of M. azedarach.

  9. 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.

  10. Effects of dimethyl dicarbonate (DMDC) on the fermentation of litchi juice by Lactobacillus casei as an alternative of heat treatment.

    Science.gov (United States)

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

    2014-05-01

    This study investigated the effects of dimethyl dicarbonate (DMDC) on the fermentation of litchi juice by Lactobacillus casei as an alternative of heat treatment that may have undesirable effect on the juice. Quality attributes and products stability of both the fermented heat- and DMDC-treated litchi juice by L. casei were compared. It was found that residual indigenous microorganisms in both the heat- and DMDC-treated litchi juice cannot grow into dominant bacteria during further fermentation of litchi juice by L. casei. Compared with fermented heat-treated litchi juice, fermented DMDC-treated litchi juice showed a better color, flavor, and overall acceptance, and also retained more total phenolics and antioxidant capacity. The viability counts of L. casei in both the heat- and DMDC-treated litchi juice were more 8.0 lg CFU/mL after 4 wk of storage at 4 °C. Also, some quality attributes in both the fermented heat- and DMDC-treated litchi juices, including pH, total phenolics, ascorbic acid, antioxidant capacity, and so on, showed the tendency to slow decrease during storage at 4 °C, but the scores of overall acceptance showed no reduction after the storage of 4 wk at 4 °C. On the whole, the application of DMDC treatment could be an ideal alternative of heat treatment to ensure the microbial safety, consistent sensory, and nutritional quality of fermented litchi juice prior to fermentation. The pasteurization treatment is often recommended prior to fermentation of fruit juice by probiotics, as it would lead to a rapid inactivation and inhibition of spoilage and pathogenic bacteria, and ensure the fermented products with consistent sensory and nutritional quality. Dimethyl dicarbonate (DMDC) is a powerful antimicrobial agent, which was approved for use as a microbial control agent in juice beverages by FDA. This study provides a scientific basis for the application of DMDC prior to fermentation of litchi juice. © 2014 Institute of Food Technologists®

  11. 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.

  12. Efficient Expression of an Acidic Endo-polygalacturonase from Aspergillus niger and Its Application in Juice Production.

    Science.gov (United States)

    Wang, Jiaojiao; Zhang, Yuhong; Qin, Xing; Gao, Lingyu; Han, Bin; Zhang, Deqing; Li, Jinyang; Huang, He; Zhang, Wei

    2017-04-05

    An endo-polygalacturonase gene (pga-zj5a) was cloned by reverse transcription from cDNAs synthesized from Aspergillus niger ZJ5 total RNA. The open reading frame of pga-zj5a was 1089 base pairs encoding 362 amino acids. Pga-zj5a lacking a signal peptide sequence was successfully amplified using A. niger ZJ5 cDNA as the template and was ligated into the pPIC9 vector. The resulting plasmid was transformed into competent cells of Pichia pastoris GS115 for heterologous expression. The polygalacturonase showed a maximum activity level of 10436 U/mL in the culture supernatant from a 3 L fermenter. Assays of enzymatic properties showed that the optimal pH and temperature of the recombinant PGA-ZJ5A were 4.5 and 40 °C, respectively. PGA-ZJ5A was effective in pear juice clarification, increased the volume of pear juice by 41.8%, and improved its light transmittance 3-fold.

  13. 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.

  14. Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors

    Directory of Open Access Journals (Sweden)

    Gaihua Qin

    2014-12-01

    Full Text Available To examine the biochemical metabolism of aroma volatiles derived from fatty acids, pear fruits were incubated in vitro with metabolic precursors of these compounds. Aroma volatiles, especially esters, were significantly increased, both qualitatively and quantitatively, in pear fruits fed on fatty acid metabolic precursors. Cultivars having different flavor characteristics had distinctly different aroma volatile metabolisms. More esters were formed in fruity-flavored “Nanguoli” fruits than in green-flavored “Dangshansuli” fruits fed on the same quantities of linoleic acid and linolenic acid. Hexanal and hexanol were more efficient metabolic intermediates for volatile synthesis than linoleic acid and linolenic acid. Hexyl esters were the predominant esters produced by pear fruits fed on hexanol, and their contents in “Dangshansuli” fruits were higher than in “Nanguoli” fruits. Hexyl esters and hexanoate esters were the primary esters produced in pear fruits fed on hexanal, however the content of hexyl ester in “Dangshansuli” was approximately three times that in “Nanguoli”. The higher contents of hexyl esters in “Dangshansuli” may have resulted from a higher level of hexanol derived from hexanal. In conclusion, the synthesis of aroma volatiles was largely dependent on the metabolic precursors presented.

  15. Comparison of Flavour and Volatile Flavour Compounds of Mixed Elderberry Juices

    Directory of Open Access Journals (Sweden)

    Eva Vítová

    2015-01-01

    Full Text Available The aim of this work was to find the best composition for fruit drink based on elderberries with optimal flavour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot in various ratios, flavour was evaluated sensorially and instrumentally as the content of aroma compounds. Five flavour characteristics (sweet, acid/sour, bitter, astringent, characteristic elderberry, off-flavour, odour, texture (mouth-feel, colour and overall acceptability were evaluated sensorially using scale. Aroma compounds were extracted by solid phase microextraction and assessed by gas chromatography with flame ionization detection and gas chromatography-mass spectrometry. The significant differences (P < 0.05 in flavour were found between samples, which could be explained by differences in their volatile profiles. In total 57 compounds were identified in fruit juices and included 20 alcohols, 10 aldehydes, 8 ketones, 7 acids, 7 esters and 5 other compounds. Alcohols were quantitatively the most important group of all juices. The grape-elderberry juice, in optimum ratio 7:3 (70% v/v of elderberry, was proposed for practical use owing to the pleasant sweetish, elderberry flavour, and excellent other sensory characteristics.

  16. 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. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Voltammetric determination of polyphenolic content in pomegranate juice using a poly(gallic acid)/multiwalled carbon nanotube modified electrode.

    Science.gov (United States)

    Abdel-Hamid, Refat; Newair, Emad F

    2016-01-01

    A simple and sensitive poly(gallic acid)/multiwalled carbon nanotube modified glassy carbon electrode (PGA/MWCNT/GCE) electrochemical sensor was prepared for direct determination of the total phenolic content (TPC) as gallic acid equivalent. The GCE working electrode was electrochemically modified and characterized using scanning electron microscope (SEM), cyclic voltammetry (CV), chronoamperometry and chronocoulometry. It was found that gallic acid (GA) exhibits a superior electrochemical response on the PGA/MWCNT/GCE sensor in comparison with bare GCE. The results reveal that a PGA/MWCNT/GCE sensor can remarkably enhance the electro-oxidation signal of GA as well as shift the peak potentials towards less positive potential values. The dependence of peak current on accumulation potential, accumulation time and pH were investigated by square-wave voltammetry (SWV) to optimize the experimental conditions for the determination of GA. Using the optimized conditions, the sensor responded linearly to a GA concentration throughout the range of 4.97 × 10(-6) to 3.38 × 10(-5) M with a detection limit of 3.22 × 10(-6) M (S/N = 3). The fabricated sensor shows good selectivity, stability, repeatability and (101%) recovery. The sensor was successfully utilized for the determination of total phenolic content in fresh pomegranate juice without interference of ascorbic acid, fructose, potassium nitrate and barbituric acid. The obtained data were compared with the standard Folin-Ciocalteu spectrophotometric results.

  18. Voltammetric determination of polyphenolic content in pomegranate juice using a poly(gallic acid/multiwalled carbon nanotube modified electrode

    Directory of Open Access Journals (Sweden)

    Refat Abdel-Hamid

    2016-07-01

    Full Text Available A simple and sensitive poly(gallic acid/multiwalled carbon nanotube modified glassy carbon electrode (PGA/MWCNT/GCE electrochemical sensor was prepared for direct determination of the total phenolic content (TPC as gallic acid equivalent. The GCE working electrode was electrochemically modified and characterized using scanning electron microscope (SEM, cyclic voltammetry (CV, chronoamperometry and chronocoulometry. It was found that gallic acid (GA exhibits a superior electrochemical response on the PGA/MWCNT/GCE sensor in comparison with bare GCE. The results reveal that a PGA/MWCNT/GCE sensor can remarkably enhance the electro-oxidation signal of GA as well as shift the peak potentials towards less positive potential values. The dependence of peak current on accumulation potential, accumulation time and pH were investigated by square-wave voltammetry (SWV to optimize the experimental conditions for the determination of GA. Using the optimized conditions, the sensor responded linearly to a GA concentration throughout the range of 4.97 × 10−6 to 3.38 × 10−5 M with a detection limit of 3.22 × 10−6 M (S/N = 3. The fabricated sensor shows good selectivity, stability, repeatability and (101% recovery. The sensor was successfully utilized for the determination of total phenolic content in fresh pomegranate juice without interference of ascorbic acid, fructose, potassium nitrate and barbituric acid. The obtained data were compared with the standard Folin–Ciocalteu spectrophotometric results.

  19. The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation

    Directory of Open Access Journals (Sweden)

    Josip Baras

    2004-01-01

    Full Text Available The importance of »functional foods« in the world is increasing, and the procedures for their production are under intense development. The goal of this paper is to optimise the production of a functional food additive based on beetroot juice (Beta vulgaris L. using brewer’s yeast autolysate. In order to improve the nutritive properties of the product and to preserve it, the possibility of beetroot juice fermentation using a Lactobacillus species has been investigated. Comparative investigations of three bacteria cultures (L. plantarum A112, L. acidophilus BGSJ15-3 and L. acidophilus NCDO1748 during fermentation in two media, beetroot juice and a mixture of beetroot juice with an autolysate of brewer´s yeast, have been performed. The poorest fermentative activity and growth in both substrates was observed using the L. acidophilus NCDO1748 culture. The two cultures demonstrated better fermentative activity in the mixture of tested substrates, while acidifying activity (production of lactic acid and a decrease in pH of the L. acidophilus BGSJ15-3 culture was considerably better than that of the L. plantarum A112 culture. L. plantarum A112 culture showed better growth than L. acidophilus BGSJ15-3. From the results obtained, it has been concluded that the L. plantarum A112 and L. acidophilus BGSJ15-3 can be successfully used for fermentation of the mixture of beetroot juice and brewer’s yeast autolysate in order to obtain a functional food additive.

  20. 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. Copyright © 2016 Elsevier B.V. All rights reserved.

  1. 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)

    O'Neil, Carol E; Nicklas, Theresa A; Zanovec, Michael; Kleinman, Ronald E; Fulgoni, Victor L

    2012-10-01

    To examine the contribution of 100 % fruit juice (FJ) consumption to dietary adequacy of shortfall nutrients by children and adolescents. Cross-sectional. Secondary analysis of data from the 2003-2006 National Health and Nutrition Examination Survey (NHANES). Children and adolescents aged 2-18 years (n 7250). Usual intake, determined from two 24 h dietary recalls, was calculated using the National Cancer Institute method. The population was dichotomized into consumers or non-consumers of 100 % FJ. The age/gender-specific percentage of the two consumption groups with intakes less than the Estimated Average Requirement or that exceeded the Adequate Intake for selected nutrients was determined. A Z-statistic for differences in population proportions was used to determine significance (P Requirement for vitamin A (24.4 (SE 2.5) % v. 42.2 (SE 2.5) %), vitamin C (0.1 (SE 0.2) % v. 38.9 (SE 4.1) %), folate (8.8 (SE 1.5) % v. 22.1 (SE 2.4) %), P (11.6 (SE 2.1) % v. 21.3 (SE 2.6) %) and Mg (25.8 (SE 1.7) % v. 46.1 (SE 2.0) %). A greater percentage of 100 % FJ consumers exceeded the Adequate Intake for K (2.4 (SE 0.5) v. 0.5 (SE 0.2) %) compared with non-consumers. Consumption of 100 % FJ is associated with improved nutrient adequacy and can contribute to a healthy diet.

  2. Effect of a traditional syrup from Citrus medica L. fruit juice on migraine headache: A randomized double blind placebo controlled clinical trial.

    Science.gov (United States)

    Jafarpour, Mehrnaz; Yousefi, Gholamhossein; Hamedi, Azadeh; Shariat, Abdolhamid; Salehi, Alireza; Heydari, Mojtaba

    2016-02-17

    In Persian ethnomedicine several herbal remedies and functional foods have been used to treat migraine headache which are mostly summarized in Qarabadin-e-kabir (Aghili-Shirazi MH, 1773). One of them is Citron syrup (Sharbat-e-Balang) containing edible Citrus medica L. fruit juice and sugar. The present study was designed to assess the efficacy and safety of Citron syrup on patients with migraine headache. Citron syrup was prepared as described in Qarabadin-e-kabir. In this double blind randomized placebo-controlled clinical trial, ninety patients with migraine headache were allocated to three parallel groups (Citron syrup, propranolol or placebo). Patients received 15ml of Citron syrup, placebo syrup or 20mg of propranolol tablet three times daily after a meal for 4 weeks. Primary outcomes were obtained from three measures: the frequency (per month), mean duration (hour) and mean intensity (visual analogue scale "VAS" 0-10 score) of headache attacks evaluated prior to and following 4 weeks of the intervention. Citron syrup was superior to placebo in reduction of headache attacks intensity (P0.05). However, unlike propranolol, Citron syrup could not significantly reduce the frequency of attacks compared to placebo. No indication of any serious side effects from Citron syrup was observed. According to obtained results, Citron syrup as a traditional Persian remedy can be suggested as an effective treatment for decreasing pain intensity and duration of attacks in migraine headache and the effectiveness is comparable to propranolol. However, the syrup did not show significant effect on frequency of attacks. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

  3. Size and Levels of mRNA for Acid Invertase in Ripe Tomato Fruit

    OpenAIRE

    Masakazu, Endo; Hiroki, Nakagawa; Nagao, OGURA; Takahide, Sato; Department of Agricultural Chemistry, Faculty of Horticulture, Chiba University

    1990-01-01

    Poly(A)^+RNA was isolated from ripe tomato fruit and translated in a wheat germ cell-free translation system. A 74-kDa polypeptide was detected as a putative precursor of acid invertase by immunoprecipitation with antiserum raised against SDS-treated acid invertase (denatured form) from tomato fruit. The molecular mass of the mRNA for acid invertase was estimated to be about 8 × 10^5 Da (2.4 k nucleotides) by sucrose density gradient centrifugation. Mature, green tomato fruit contained very l...

  4. Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MS(n).

    Science.gov (United States)

    Schütz, Katrin; Kammerer, Dietmar; Carle, Reinhold; Schieber, Andreas

    2004-06-30

    A method for the identification and quantification of phenolic compounds from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC with diode array and mass spectrometric detection was developed. Among the 22 major compounds, 11 caffeoylquinic acids and 8 flavonoids were detected. Quantification of individual compounds was carried out by external calibration. Apigenin 7-O-glucuronide was found to be the major flavonoid in all samples investigated. 1,5-Di-O-caffeoylquinic acid represented the major hydroxycinnamic acid, with 3890 mg/kg in artichoke heads and 3269 mg/kg in the pomace, whereas in the juice 1,3-di-O-caffeoylquinic acid (cynarin) was predominant, due to the isomerization during processing. Total phenolic contents of approximately 12 g/kg on a dry matter basis revealed that artichoke pomace is a promising source of phenolic compounds that might be recovered and used as natural antioxidants or functional food ingredients.

  5. Variation of ascorbic acid concentration in fruits of cultivated and wild apples.

    Science.gov (United States)

    Fang, Ting; Zhen, Qiaoling; Liao, Liao; Owiti, Albert; Zhao, Li; Korban, Schuyler S; Han, Yuepeng

    2017-06-15

    Ascorbic acid (AsA) content in mature fruits of 457 apple accessions were measured, and a great variation in AsA concentration was detected. Wild fruits showed significantly higher level of AsA than cultivated fruits. Fruit AsA content was positively correlated with malic acid content, but negatively correlated with fruit weight and soluble solid content. Thus, the difference in AsA content between the wild and cultivated fruits could be attributed to an indirect consequence of human selection for larger fruit size, less acidity, and increased sweetness during apple domestication. Additionally, AsA concentration was extremely high in fruit at the juvenile stage, but dramatically decreased at the expanding and mature stages. The expression levels of three genes controlling AsA accumulation, MdGGP1, MdDHAR3-3, and MdNAT7-2, were significantly negatively correlated with AsA contents in fruits, suggesting a feedback regulation mechanism in AsA-related gene expression. Our results could be helpful for future apple breeding. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Distribution and metabolism of ascorbic acid in pear fruits ( Pyrus ...

    African Journals Online (AJOL)

    Ascorbate accumulation levels, distribution and key enzyme activities involved in synthesizing via Smirnoff-Wheeler pathway and recycling in different pear fruit tissues during development were studied. Results show that the ascorbate contents increased with the fruit development, and reached the highest titers in 30 days ...

  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. Phenolic acids composition of fruit extracts of Ber (Ziziphus mauritiana L., var. Golo lemai)

    Science.gov (United States)

    Fruits of Ziziphus mauritiana L. (ber) are consumed in fresh and dried/processed form in many countries across Asia including Pakistan. In the present study, we analyzed the composition of total phenolic acids (free, soluble-bound and insoluble-bound) from Golo lemai ber fruit extracts by applying a...

  9. 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

    2016-09-01

    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.

  10. Quality of fruit nectars and wines on the local market: Harmonization with quality standards

    Directory of Open Access Journals (Sweden)

    Đurović Vesna

    2015-01-01

    Full Text Available The goal of this study was to determine whether the quality of fruit nectars and wines available on the local market is in accordance with the quality prescribed by the Rulebook. The research involves analysis of blueberry, strawberry, peach, apple and orange fruit nectars from two companies (C1 and C2, and samples of red wines from three wineries (W1-3. The following quality parameters were determined: soluble solids content (% Brix, actual acidity (pH and titratable acidity in the nectars, and actual acidity (pH and titratable acidity in the wines. All samples of fruit nectars met the prescribed % Brix requirements. Titratable acidity, expressed in g dm-3 citric acid, in C1 blueberry and strawberry nectars deviated from the values laid down in Rulebook 2 (Rulebook on the Quality of Fruit Juices, Concentrated Fruit Juices, Fruit Juice Powder, Fruit Nectars and Related Products- Official Gazette of RS Issue No. 27/2010. Deviations were detected in C2 orange nectar. The total acid content in the analyzed wine samples, expressed in g dm-3 of tartaric acid, corresponded to the values prescribed in Rulebook 1 (Rulebook on Quality and Other Requirements for Wine - Official Gazette Issues Nos. 54/99 and 39/2002, Official Gazette Issue No. 56/2003 - other Rulebook and Official Gazette Issue No. 87/2011 - other Rulebook and 26/2015 - other Rulebook.

  11. Pulsed electric fields-processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans.

    Science.gov (United States)

    Sánchez-Moreno, Concepción; Cano, M Pilar; de Ancos, Begoña; Plaza, Lucía; Olmedilla, Begoña; Granado, Fernando; Elez-Martínez, Pedro; Martín-Belloso, Olga; Martín, Antonio

    2004-10-01

    Orange juice, a rich source of vitamin C, accounts for 60% of all fruit juices and juice-based drinks consumed in western Europe. Orange juice preservation is currently accomplished by traditional pasteurization. Pulsed electric fields (PEF) have been studied as a nonthermal food preservation method. Food technology needs in the area of processing are driven by nutrition. Therefore, the objectives of this study were to assess the bioavailability of vitamin C from pulsed electric fields-treated orange juice in comparison with freshly squeezed orange juice and its impact on 8-epiPGF(2alpha) concentrations (biomarker of lipid peroxidation) in a healthy human population. Six subjects consumed 500 mL/day of pulsed electric fields-treated orange juice and six subjects consumed 500 mL/day of freshly squeezed orange juice for 14 days, corresponding to an intake of about 185 mg/day of ascorbic acid. On the first day of the study, subjects drank the juice in one dose, and on days 2-14 they consumed 250 mL in the morning and 250 mL in the afternoon. Blood was collected every hour for 6 hours on the first day and again on days 7 and 14. In the dose-response study, the maximum increase in plasma vitamin C occurred 4 hours postdose. Vitamin C remained significantly higher on days 7 and 14 in both orange juice groups. Plasma 8-epiPGF(2alpha) concentrations was lower at the end of the study (P electric fields-preservation of orange juice retains the vitamin C bioavailability and antioxidant properties of fresh juice with a longer shelf-life.

  12. Pain Reduction and Improvement in Range of Motion After Daily Consumption of an Açai (Euterpe oleracea Mart.) Pulp–Fortified Polyphenolic-Rich Fruit and Berry Juice Blend

    Science.gov (United States)

    Ager, David M.; Redman, Kimberlee A.; Mitzner, Marcie A.; Benson, Kathleen F.; Schauss, Alexander G.

    2011-01-01

    Abstract Dietary interventions involving antioxidants are of interest for reducing inflammation, improving joint motion, and altering pain perception. We evaluated the effect of oral consumption of a fruit and berry blend on pain and range of motion (ROM). This open-label clinical pilot study involved 14 study participants with limitations in ROM that was associated with pain and affected daily living. Participants included but were not limited to those with age-related osteoarthritis. Study participants consumed 120 mL MonaVie Active® fruit juice, predominantly containing açai pulp (Euterpe oleracea Mart.) and other fruit concentrates, daily for 12 weeks. Study participants were assessed at baseline and 2, 4, 8, and 12 weeks by structured nurse interviews, pain and activities of daily living (ADL) questionnaires, blood samples, and ROM assessment. Pain was scored by using a visual analogue scale. ROM was assessed by using dual digital inclinometry as recommended by American Medical Association guidelines. Consumption of the juice resulted in significant pain reduction, improved ROM measures, and improvement in ADLs. Serum antioxidant status, as monitored by the cell-based antioxidant protection in erythrocytes (CAP-e) assay, was improved within 2 weeks and continued to improve throughout the 12 weeks of study participation (Pstudy. PMID:21470042

  13. Pain reduction and improvement in range of motion after daily consumption of an açai (Euterpe oleracea Mart.) pulp-fortified polyphenolic-rich fruit and berry juice blend.

    Science.gov (United States)

    Jensen, Gitte S; Ager, David M; Redman, Kimberlee A; Mitzner, Marcie A; Benson, Kathleen F; Schauss, Alexander G

    2011-01-01

    Dietary interventions involving antioxidants are of interest for reducing inflammation, improving joint motion, and altering pain perception. We evaluated the effect of oral consumption of a fruit and berry blend on pain and range of motion (ROM). This open-label clinical pilot study involved 14 study participants with limitations in ROM that was associated with pain and affected daily living. Participants included but were not limited to those with age-related osteoarthritis. Study participants consumed 120 mL MonaVie Active® fruit juice, predominantly containing açai pulp (Euterpe oleracea Mart.) and other fruit concentrates, daily for 12 weeks. Study participants were assessed at baseline and 2, 4, 8, and 12 weeks by structured nurse interviews, pain and activities of daily living (ADL) questionnaires, blood samples, and ROM assessment. Pain was scored by using a visual analogue scale. ROM was assessed by using dual digital inclinometry as recommended by American Medical Association guidelines. Consumption of the juice resulted in significant pain reduction, improved ROM measures, and improvement in ADLs. Serum antioxidant status, as monitored by the cell-based antioxidant protection in erythrocytes (CAP-e) assay, was improved within 2 weeks and continued to improve throughout the 12 weeks of study participation (Pstudy.

  14. 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.

  15. Effect of added sugar and ascorbic acid on the anthocyanin content of high pressure processed strawberry juices during storage

    Science.gov (United States)

    Salamon, B.; Farkas, V.; Kenesei, Gy; Dalmadi, I.

    2017-10-01

    Berries have high nutritional value and can be processed in many kinds of ways. Their pigments (anthocyanins, flavonoids, carotenoids) have antioxidant properties, effectively neutralize the health-damaging free radicals. High hydrostatic pressure (HHP) technology is a minimal processing technique which is a promising alternative solution instead of traditional preservation technologies. Low molecular weight materials such as colour pigments are well preserved by application of HHP. However, the effect can be influenced by the composition of the treated food matrix. The available scientific information related to the impact of sugar and ascorbic acid content on the preservation of anthocyanins in the samples is controversial. Thus, the aim of our study was to determine the effect of HHP treatment parameters (pressure, treatment time) on the preservation of the anthocyanin content of strawberry juice supplemented by different amounts of sugar and ascorbic acid. 2n type factorial experimental design was used to evaluate the effect of four factors (refraction index, ascorbic acid, pressure, treatment time) on the residual content of total anthocyanins immediately after HHP treatment and after 21 days storage at room temperature.

  16. Efeitos do processamento térmico e da radiação gama na conservação de caldo de cana puro e adicionado de suco de frutas Effects of heat treatment and gamma radiation on the characteristics of pure sugarcane juice and mixed with fruit juices

    Directory of Open Access Journals (Sweden)

    Aline Cristine Garcia de Oliveira

    2007-12-01

    in comparison with the control. Luminosity was higher in the product subjected to the heat treatment combined with gamma radiation than that resulting from the other treatments. The polyphenol oxidase activity in the processed beverages was significantly lower than in the control. The addition of fruit juice to the sugarcane juice did not modify the latter's physicochemical composition. However, the addition of 10% pineapple juice to the sugarcane juice increased the manganese and reduced sugars content when compared with pure sugarcane juice and with sugarcane juice mixed with 4% lemon juice.

  17. In vitro antiproliferative, apoptotic and antioxidant activities of punicalagin, ellagic acid and a total pomegranate tannin extract are enhanced in combination with other polyphenols as found in pomegranate juice.

    Science.gov (United States)

    Seeram, Navindra P; Adams, Lynn S; Henning, Susanne M; Niu, Yantao; Zhang, Yanjun; Nair, Muraleedharan G; Heber, David

    2005-06-01

    Pomegranate (Punica granatum L.) fruits are widely consumed as juice (PJ). The potent antioxidant and anti-atherosclerotic activities of PJ are attributed to its polyphenols including punicalagin, the major fruit ellagitannin, and ellagic acid (EA). Punicalagin is the major antioxidant polyphenol ingredient in PJ. Punicalagin, EA, a standardized total pomegranate tannin (TPT) extract and PJ were evaluated for in vitro antiproliferative, apoptotic and antioxidant activities. Punicalagin, EA and TPT were evaluated for antiproliferative activity at 12.5-100 microg/ml on human oral (KB, CAL27), colon (HT-29, HCT116, SW480, SW620) and prostate (RWPE-1, 22Rv1) tumor cells. Punicalagin, EA and TPT were evaluated at 100 microg/ml concentrations for apoptotic effects and at 10 microg/ml concentrations for antioxidant properties. However, to evaluate the synergistic and/or additive contributions from other PJ phytochemicals, PJ was tested at concentrations normalized to deliver equivalent amounts of punicalagin (w/w). Apoptotic effects were evaluated against the HT-29 and HCT116 colon cancer cell lines. Antioxidant effects were evaluated using inhibition of lipid peroxidation and Trolox equivalent antioxidant capacity (TEAC) assays. Pomegranate juice showed greatest antiproliferative activity against all cell lines by inhibiting proliferation from 30% to 100%. At 100 microg/ml, PJ, EA, punicalagin and TPT induced apoptosis in HT-29 colon cells. However, in the HCT116 colon cells, EA, punicalagin and TPT but not PJ induced apoptosis. The trend in antioxidant activity was PJ>TPT>punicalagin>EA. The superior bioactivity of PJ compared to its purified polyphenols illustrated the multifactorial effects and chemical synergy of the action of multiple compounds compared to single purified active ingredients.

  18. 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).

  19. Qualidade do suco de maracujá-amarelo em diferentes pontos de colheita e após o amadurecimento Quality of yellow passion fruit juice in different harvest points and after ripening

    Directory of Open Access Journals (Sweden)

    Antonione Araujo Coelho

    2010-06-01

    Full Text Available Conduziu- se este trabalho, com o objetivo de avaliar a qualidade do suco de maracujá-amarelo (Passiflora edulis Sims. f. flavicarpa Degener com diferentes pontos de colheita e, após o completo amadurecimento em câmara de armazenamento, visando à comercialização in natura ou a industrialização. Foram determinados os teores de acidez titulável, ácido ascórbico, sólidos solúveis, açúcares redutores e não-redutores e o valor de pH. As médias foram comparadas quanto ao intervalo de confiança com 5 % de significância e 10 % de desvio em torno da média amostral de população infinita. Os resultados mostraram que o ponto adequado para a colheita dos maracujás-amarelos da safra de inverno foi identificado quando pelo menos 30,7 % da superfície da casca estavam amareladas. Nesse ponto, eles apresentaram características químicas adequadas para o consumo in natura ou para sustentar o processo fisiológico de amadurecimento do fruto durante o armazenamento.This work had as an objective to evaluate the quality of yellow passion fruit juice (Passiflora edulis Sims. f. flavicarpa Degener in different harvest points and after complete ripening in a storage chamber, intended for natural consumption or sales of derived products. We determined the levels of titratable acidity, ascorbic acidy, soluble solids, reducer and non-reducer sugars and pH value. The averages were compared regarding confidence intervals with a 5% significance and 10 % deviation around the sampling average of infinite population. The results showed that an adequate harvest point of the yellow passion fruits from the winter season was identified when at least 30.7% of the peel surface was yellowish. At this point they presented appropriated chemical characteristics for consumption in natura or to support the physiological ripening process during storage.

  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. Analysis of fatty acid composition of Withania coagulans fruits by gas chromatography/mass spectrometry

    Directory of Open Access Journals (Sweden)

    A. Ali

    2017-10-01

    Full Text Available Background and objectives: Withania coagulans Dunal (Solanaceae fruits are recommended to treat asthma, dyspepsia, biliousness, flatulent colic, liver complaints, intestinal infections, strangury, wounds and as diuretic, emetic and sedative agent in Indian traditional system of medicine. The objective of this study was to describe the systematic fatty acid composition of the petroleum ether extract of W. coagulans fruits. Methods: Petroleum ether extract of W. coagulans fruits was prepared by maceration. Components of the W. coagulans petroleum ether extract were identified by gas chromatography-mass spectrometry and their concentrations were determined. Results: The fixed oil of W. coagulans fruits constituted of twenty nine components including unsaturated (52.36% and saturated (22.15% fatty acids, alkenes (5.65%, phytosterols (4.39%, fatty alcohols (4.14%, aromatic acid (3.56%, monoterpenes (3.22%, triterpenoids (1.83% and alkanes (2.7%. Most of the saturated and unsaturated fatty acids were identified as their methyl esters. Conclusions: Palmitoleic and 11-eicosenoic acids have been reported for the first time in petroleum ether extract of the W. coagulans fruits. The present study has illustrated the chemical nature of W. coagulans fruit and described its fatty acids composition.

  2. Antioxidant activities and fatty acid composition of wild grown myrtle (Myrtus communis L.) fruits

    Science.gov (United States)

    Serce, Sedat; Ercisli, Sezai; Sengul, Memnune; Gunduz, Kazim; Orhan, Emine

    2010-01-01

    The fruits of eight myrtles, Myrtus communis L. accessions from the Mediterranean region of Turkey were evaluated for their antioxidant activities and fatty acid contents. The antioxidant activities of the fruit extracts were determined by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene-linoleic acid assays. The fatty acid contents of fruits were determined by using gas chromatography. The methanol extracts of fruits exhibited a high level of free radical scavenging activity. There was a wide range (74.51-91.65%) of antioxidant activity among the accessions in the β-carotene-linoleic acid assay. The amount of total phenolics (TP) was determined to be between 44.41-74.44 μg Gallic acid equivalent (GAE)/mg, on a dry weight basis. Oleic acid was the dominant fatty acid (67.07%), followed by palmitic (10.24%), and stearic acid (8.19%), respectively. These results suggest the future utilization of myrtle fruit extracts as food additives or in chemoprevention studies. PMID:20548930

  3. 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. © 2016 The Authors. Plant Biotechnology Journal published by Society for Experimental Biology and The Association of Applied Biologists and John Wiley & Sons Ltd.

  4. The Effect of Two Methods of Pomegranate (Punica granatum L Juice Extraction on Quality During Storage at 4∘C

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    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.

  5. A co-expression gene network associated with developmental regulation of apple fruit acidity.

    Science.gov (United States)

    Bai, Yang; Dougherty, Laura; Cheng, Lailiang; Xu, Kenong

    2015-08-01

    Apple fruit acidity, which affects the fruit's overall taste and flavor to a large extent, is primarily determined by the concentration of malic acid. Previous studies demonstrated that the major QTL malic acid (Ma) on chromosome 16 is largely responsible for fruit acidity variations in apple. Recent advances suggested that a natural mutation that gives rise to a premature stop codon in one of the two aluminum-activated malate transporter (ALMT)-like genes (called Ma1) is the genetic causal element underlying Ma. However, the natural mutation does not explain the developmental changes of fruit malate levels in a given genotype. Using RNA-seq data from the fruit of 'Golden Delicious' taken at 14 developmental stages from 1 week after full-bloom (WAF01) to harvest (WAF20), we characterized their transcriptomes in groups of high (12.2 ± 1.6 mg/g fw, WAF03-WAF08), mid (7.4 ± 0.5 mg/g fw, WAF01-WAF02 and WAF10-WAF14) and low (5.4 ± 0.4 mg/g fw, WAF16-WAF20) malate concentrations. Detailed analyses showed that a set of 3,066 genes (including Ma1) were expressed not only differentially (P FDR apple fruit acidity in 'Golden Delicious'.

  6. 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. Copyright © 2014 Elsevier Masson SAS. All rights reserved.

  7. Radical Scavenging Capacity of Methanolic Phillyrea latifolia L. Extract: Anthocyanin and Phenolic Acids Composition of Fruits

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    Naciye Erkan

    2013-01-01

    Full Text Available Radical scavenging capacity of a crude methanolic extract from the fruits of Phillyrea latifolia L., commonly known as green olive tree or mock privet, was investigated with reference to anthocyanin standards, as flavonoids, and phenolic acid standards, as phenylpropanoids. Characterization with high performance liquid chromatography-diode array detection (HPLC-DAD indicated the presence of keracyanin, kuromanin, cyanidin, ferulic acid, caffeic acid and rosmarinic acid at amounts of 289.1, 90.4, 191.4, 225.2, 221.2 and 190.1 mg/100 g fresh weight (FW of fruits, respectively. Chlorogenic and p-coumaric acids were found to exist in lower amounts. Trolox equivalent antioxidant capacity (TEAC and IC50 values of the plant extract were found to be 1.8 mM Trolox equivalents (TE/g FW of fruits and 69.4 µg/mL, respectively, indicating the close radical scavenging activity of the extract to those of keracyanin and p-coumaric acid. The crude methanolic P. latifolia L. fruit extract was seen to be fairly potent in radical scavenging. Total phenolic content (TPC of the plant extract was found to be 1652.9 mg gallic acid equivalent (GAE/100 g FW of fruits.

  8. Boric acid in germination of pollen grains and fruit set of peach cultivars in subtropical region

    Directory of Open Access Journals (Sweden)

    Filipe Bittencourt Machado de Souza

    Full Text Available ABSTRACT The pollination and fertilization process directly affects the crop yield of peach. Previous studies have shown that some cultivars lack consistent cropping (yield variation in subtropical regions. The application of boric acid at flowering can minimize this problem. This study quantified the germination of pollen grains and fruit set on 18 cultivars of peach in a subtropical region when treated with boric acid at bud. The initial spray treatments were three concentrations of boric acid (400 mgL-1, 800 mgL-1 and 1,200 mgL-1 plus a control treatment of water. Treatments were sprayed on the shoots when the flower buds were flower bud swelling on early maturing cultivars Aurora 2 and Doçura 2. There is a cultivar difference where 'Aurora 2' had a negative effect from the application of boric acid on the percentage of germinated pollen grains and fruit set. 'Doçura 2' has a positive results at the concentration of 400 mgL-1 of boric acid. In a follow-up experiment with 18 cultivars, using only the water control and 400 mgL-1 boric acid treatment, boron increases pollen grain germination and fruit set for some cultivars. The increase in germination and fruit set varies significantly among the cultivars. The concentration of 400 mgL-1 of boric acid increases pollen germination and fruit set, but not in all cultivars.

  9. Fatty acids composition of Tunisian Ziziphus lotus L. (Desf.) fruits and variation in biological activities between leaf and fruit extracts.

    Science.gov (United States)

    Ghazghazi, Hanene; Aouadhi, Chedia; Riahi, Leila; Maaroufi, Abderrazak; Hasnaoui, Brahim

    2014-01-01

    This study was conceived to evaluate the essential fatty acids, secondary metabolites, antiradical and antimicrobial activities of unexploited Tunisian Ziziphus lotus L. The obtained results indicated that the major components of fatty acids were oleic acid (88.12%) and elaidic acid (7.88%). Leaves contained higher amount of total phenols, flavonoids and tannins than fruits, although both methanolic extracts had significant antioxidant activities. Significant correlations were observed between the total phenol or flavonoid contents in methanolic extracts and antioxidant activity estimated by using both 2,2'-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic radical-scavenging methods. In addition, both methanolic extracts exhibited strong antibacterial and antifungal activities. The inhibition zone diameters and the minimal inhibition concentration values were in the range of 10-17 mm and 3.1-50 mg/mL, respectively.

  10. Citric Acid Production by Aspergillus niger Cultivated on Parkia biglobosa Fruit Pulp

    OpenAIRE

    Auta, Helen Shnada; Abidoye, Khadijat Toyin; Tahir, Hauwa; Ibrahim, Aliyu Dabai; Aransiola, Sesan Abiodun

    2014-01-01

    The study was conducted to investigate the potential of Parkia biglobosa fruit pulp as substrate for citric acid production by Aspergillus niger. Reducing sugar was estimated by 3,5-dinitrosalicylic acid and citric acid was estimated spectrophotometrically using pyridine-acetic anhydride methods. The studies revealed that production parameters (pH, inoculum size, substrate concentration, incubation temperature, and fermentation period) had profound effect on the amount of citric acid produced...

  11. Distribution and metabolism of ascorbic acid in pear fruits (Pyrus ...

    African Journals Online (AJOL)

    ajl user 1

    2013-04-17

    4048 ... Smirnoff-Wheeler pathway and uronic acid pathway whereas the flesh and core had lower capability for ascorbate synthesis. .... assay is based on the reduction of Fe3+ to Fe2+ by ascorbic acid in acidic solution.

  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. © The Author(s) 2012.

  13. Ultrasound-assisted surfactant-enhanced emulsification microextraction with solidification of floating organic droplet followed by high performance liquid chromatography for the determination of strobilurin fungicides in fruit juice samples.

    Science.gov (United States)

    Liang, Pei; Liu, Guojiao; Wang, Fang; Wang, Wanting

    2013-05-01

    A novel method, ultrasound-assisted surfactant-enhanced emulsification microextraction with solidification of floating organic droplet (UASEME-SFOD), has been developed for the extraction of four strobilurin fungicides (kresoxim-methyl, picoxystrobin, pyraclostrobin and trifloxystrobin) in fruit juices. In the UASEME-SFOD technique, Tween 80 was used as emulsifier, and 1-undecanol was used as extraction solvent without using any organic dispersive solvent. Several parameters that affect the extraction efficiency, such as the kind and volume of extraction solvent, the type and concentration of the surfactant, extraction time, extraction temperature and salt addition were investigated and optimized. Under the optimum extraction condition, the method yields a linear calibration curve in the concentration range from 5 to 10,000 ng mL(-1) for the targeted analytes with the correlation coefficient ranging from 0.9991 to 0.9998. The enrichment factors were in the range between 95 and 135, and the limits of detection of the method were 2-4 ng mL(-1). The fruit juice samples were successfully analyzed using the proposed method, and the relative recoveries at fortified levels of 50 and 100 ng mL(-1) were in the range of 82.6-97.5%. Copyright © 2013 Elsevier B.V. All rights reserved.

  14. Effects of acid rain on apple tree productivity and fruit quality

    Energy Technology Data Exchange (ETDEWEB)

    Forsline, P.L. (Cornell Univ., Geneva, NY); Musselman, R.C.; Kender, W.J.; Dee, R.J.

    1983-01-01

    Mature 'McIntosh', 'Empire', and 'Golden Delicious' apple trees (Malus domestica Borkh.) were sprayed with simulated acid rain solutions in the pH range of 2.5 to 5.5 at full bloom in 1980 and in 1981. In 1981, weekly sprays were applied at pH 2.75 and pH 3.25. Necrotic lesions developed on apple petals at pH 2.5 with slight injury appearing at pH 3.0 and pH 3.5. Apple foliage had no acid rain lesions at any of the pH levels tested. Pollen germination was reduced at ph 2.5 in 'Empire'. Slight fruit set reduction at pH 2.5 was observed in 'McIntosh'. The incidence of russetting on 'Golden Delicious' fruits was ameliorated by the presence of rain-exclusion chambers but was not affected by acid rain. With season-long sprays at pH 2.75, there was a slight delay in maturity and lower weight of 'McIntosh' apples. Even at the lowest pH levels no detrimental effects of simulated acid rain were found on apple tree productivity and fruit quality when measured as fruit set, seed number per fruit, and fruit size and appearance.

  15. Changes in sugars, acids, and volatiles during ripening of koubo [Cereus peruvianus (L.) Miller] fruits.

    Science.gov (United States)

    Ninio, Racheli; Lewinsohn, Efraim; Mizrahi, Yosef; Sitrit, Yaron

    2003-01-29

    The columnar cactus Cereus peruvianus (L.) Miller, Cactaceae (koubo), is grown commercially in Israel. The unripe fruits are green, and the color changes to violet and then to red when the fruit is fully ripe. The content of soluble sugars was found to increase 5-fold during ripening. Glucose and fructose were the main sugars accumulated in the fruit pulp, and each increased from 0.5 to 5.5 g/100 g fresh weight during ripening. The polysaccharides content decreased during ripening from 1.4 to 0.4 g/100 g fresh weight. The titratable acidity decreased and the pH increased during ripening. The major organic acid found in the fruit was malic acid, which decreased from 0.75 g/100 g fresh weight at the mature green stage to 0.355 g/100 g fresh weight in ripe fruits. Citric, succinic, and oxalic acids were found in concentrations lower than 0.07 g/100 g fresh weight. Prominent accumulation of aroma volatiles occurred toward the end of the ripening process. The main volatile found in the ripe fruit was linalool, reaching concentrations of 1.5-3.5 microg/g fresh weight.

  16. 21 CFR 146.140 - Pasteurized orange juice.

    Science.gov (United States)

    2010-04-01

    ... 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... species Citrus reticulata or Citrus reticulata hybrids (except that this limitation shall not apply to the...

  17. 21 CFR 146.141 - Canned orange juice.

    Science.gov (United States)

    2010-04-01

    ... 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... of the species Citrus reticulata or Citrus reticulata hybrids (except that this limitation shall not...

  18. Polyphenols content and antioxidant capacity of traditional juices ...

    African Journals Online (AJOL)

    Objective: This study aims at determining the total phenol content and antioxidant potency of traditional juices consumed as soft beverages in Côte d'Ivoire. Methodology and Results: The total polyphenol content (TPC) of juices of baobab fruit pulp, passion fruit pulp, lemon, tamarind pulp, also Roselle calices and ginger ...

  19. Development of delayed bitterness and effect of harvest date in stored juice from two complex citrus hybrids.

    Science.gov (United States)

    Raithore, Smita; Dea, Sharon; McCollum, Greg; Manthey, John A; Bai, Jinhe; Leclair, Clotilde; Hijaz, Faraj; Narciso, Jan A; Baldwin, Elizabeth A; Plotto, Anne

    2016-01-30

    Mandarins and mandarin hybrids have excellent flavor and color attributes, making them good candidates for consumption as fresh fruit. When processed into juice, however, they are less palatable, as they develop delayed bitterness when stored for a period of time. In this study the kinetics of delayed bitterness in two citrus mandarin hybrid siblings, 'Ambersweet' and USDA 1-105-106, was explored by sensory and instrumental analyses. In addition to the bitter limonoids, other quality factors (i.e. sugars, acids, pH, soluble solids content (SSC), titratable acidity (TA) and the ratio SSC/TA) were also measured. The two citrus hybrid siblings had different chemical profiles, which were perceived by taste panels. USDA 1-105-106 developed delayed bitterness when the juice was stored for more than 4 h, similar to juice from 'Navel' oranges, but 'Ambersweet' did not. Bitterness in 'Ambersweet' was more affected by harvest maturity, as juice from earlier harvest had lower SSC but higher TA and bitter limonoids. Since juice of USDA 1-105-106 shows delayed bitterness when stored for more than 4 h, this cultivar is not suitable for juice processing. Our finding that siblings can differ in chemical and sensory properties emphasize the importance of post-processing storage studies before releasing cultivars for juice. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.

  20. Characterisation of antioxidant and antiproliferative acidic polysaccharides from Chinese wolfberry fruits

    NARCIS (Netherlands)

    He, N.W.; Yang, X.B.; Jiao, Y.D.; Tian, L.; Zhao, Y.

    2012-01-01

    Wolfberry fruit polysaccharides (WFPs) were isolated by hot-water extraction and ethanol precipitation. With HPLC analysis, WFPs were for the first time identified as acidic polysaccharides with galacturonic acid being the main component monosaccharide (24.9%), followed by galactose (21.3%),

  1. Detarium microcarpum Guill and Perr fruit proximate chemical ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-09-01

    Sep 1, 2009 ... own right. Thus, fruit juices plus sugar with concentration become jelly (FAO, 1992). The most common concen- trated fruit and vegetable products include items as fruit and vegetable concentrated juices and jams (FAO,. 1997). Concentrated juice and jam provide an abundant source of sugars, vitamins, ...

  2. Physicochemical Changes and Antioxidant Activity of Juice, Skin, Pellicle and Seed of Pomegranate (cv. Mollar de Elche at Different Stages of Ripening

    Directory of Open Access Journals (Sweden)

    Elsa C. D. Ramalhosa

    2015-01-01

    Full Text Available In the present work, we investigate how the degree of ripeness (low, low-medium, medium and medium-high affects the physical and compositional changes, as well as antioxidant properties of pomegranate fruit (cv. Mollar de Elche. The skin, pellicle, seed and juice were analysed. The fruit mass increased and the fruit skin became reddish (higher a* and lower h* as the fruit ripening progressed. The lowest concentrations of flavonoids and hydrolysable tannins were recorded in skin and pellicles at medium-high maturity stage, which explains the decrease in the total phenols and reducing power during ripening of pomegranate. On the contrary, the highest concentration of flavonoids (165 mg of quercetin equivalents per 100 mL of juice was determined in the juice at the most advanced ripening stage, concomitant with the highest total phenols (1695 mg of gallic acid equivalents per 100 mL of juice. Higher DPPH scavenging activity and an increase in the reducing power of juice were also observed during ripening. The trend of the above-mentioned properties allowed describing the fruit development and maturity.

  3. Linking ascorbic acid production in Ribes nigrum with fruit development and changes in sources and sinks.

    Science.gov (United States)

    Atkinson, Christopher J; Davies, Michael J; Taylor, June M; Longbottom, Helen

    2013-04-01

    Understanding the synthesis of ascorbic acid (l-AsA) in green tissues in model species has advanced considerably; here we focus on its production and accumulation in fruit. In particular, our aim is to understand the links between organs which may be sources of l-AsA (leaves) and those which accumulate it (fruits). The work presented here tests the idea that changes in leaf and fruit number influence the accumulation of l-AsA. The aim was to understand the importance of leaf tissue in the production of l-AsA and to determine how this might provide routes for the manipulation of fruit tissue l-AsA. The experiments used Ribes nigrum (blackcurrant), predominantly in field experiments, where the source-sink relationship was manipulated to alter potential leaf l-AsA production and fruit growth and accumulation of l-AsA. These manipulations included reductions in reproductive capacity, by raceme removal, and the availability of assimilates by leaf removal and branch phloem girdling. Natural variation in fruit growth and fruit abscission is also described as this influences subsequent experimental design and the interpretation of l-AsA data. Results show that fruit l-AsA concentration is conserved but total yield of l-AsA per plant is dependent on a number of innate factors many of which relate to raceme attributes. Leaf removal and phloem girdling reduced fruit weight, and a combination of both reduced fruit yields further. It appears that around 50 % of assimilates utilized for fruit growth came from apical leaves, while between 20 and 30 % came from raceme leaves, with the remainder from 'storage'. Despite being able to manipulate leaf area and therefore assimilate availability and stored carbohydrates, along with fruit yields, rarely were effects on fruit l-AsA concentration seen, indicating fruit l-AsA production in Ribes was not directly coupled to assimilate supply. There was no supporting evidence that l-AsA production occurred predominantly in green leaf tissue

  4. Potential of Spanish sour-sweet pomegranates (cultivar C25) for the juice industry.

    Science.gov (United States)

    Carbonell-Barrachina, A A; Calín-Sánchez, A; Bagatar, B; Hernández, F; Legua, P; Martínez-Font, R; Melgarejo, P

    2012-04-01

    Commercial juices of sweet pomegranates and fresh juices of sour-sweet pomegranates were analysed for organic acids, sugars, antioxidant activity, volatile composition, sensory profile and consumer liking. Organic acids and sugars were analysed by high-performance liquid chromatography, while volatiles were extracted using hydrodistillation and analysed by gas chromatography-mass spectrometry and gas chromatography-flame ionisation detector. Malic acid was predominant in sweet juices while citric acid in sour-sweet samples. Fructose and glucose were found as the predominant sugars in all juices. A total of 18 compounds were found in pomegranate aroma profile, including monoterpenes, aldehydes, alcohols, monoterpenoids and linear hydrocarbons; the most abundant compounds were 3-carene, α-terpinene and α-terpineol. The total concentration of volatiles ranged from 2.0 up to 5.1 mg/L, with commercial samples presenting higher total concentrations due to the presence of peel volatiles. The high potential of sour-sweet pomegranate fruits for the juice industry was supported by (a) the high values of positive attributes, such as colour and fresh pomegranate flavour and (b) the high overall liking of consumers.

  5. Short- and long-term effects of carbohydrate limitation on sugar and organic acid accumulation during mandarin fruit growth.

    Science.gov (United States)

    Antoine, Sandrine; Pailly, Olivier; Gibon, Yves; Luro, François; Santini, Jérémie; Giannettini, Jean; Berti, Liliane

    2016-08-01

    The physiological roles of organic acids in fruit cells are not fully understood, especially in citrus, whereas the decline in titratable acidity during ripening shown by many citrus fruits is due to the utilization of citric acid. We induced carbohydrate deplet