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Sample records for apple juice treated

  1. Antioxidant activity of polyphenol-enriched apple juice

    OpenAIRE

    Šumić Zdravko M.; Tepić Aleksandra N.; Savatović Slađana M.; Nikolić Milan S.

    2009-01-01

    This paper shows that it is possible to improve antioxidant activity of apple juice by extraction of polyphenolic compounds from apple pomace, as waste, and their addition to the apple juice. Raw apple juice was prepared by pressing of apple mash. After thermal treatment of raw apple juice, depectinisation, additional clarification and filtration, the clarified juice was obtained. In raw and clarified apple juice soluble solids, acidity, reducing sugar, total sugars and brown component conten...

  2. 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 Penicillium commune, and Alicyclobacillus acidoterrestris) was also determined at UV doses of 0 to 98 mJ/cm(2). Alicyclobacillus was the most UV sensitive, followed by Penicillium and Aspergillus. Because of the nonsignificant differences in UV sensitivity of E. coli in different physiological states, the use of an unadapted inoculum would be adequate to conduct challenge studies with the commercial UV unit used in this study at a UV dose of 14 mJ/cm(2). The high UV tolerance of spoilage microorganisms supports the need to use a hurdle approach (e.g., coupling of refrigeration, preservatives, and/or other technologies) to extend the shelf life of UV-treated beverages. PMID:26818991

  3. Experimental Study on Concentrating Apple Juice by Microwave

    OpenAIRE

    Ge Xinfeng

    2014-01-01

    In order to use microwave in concentrating apple juice and find the law of the relationship between the microwave and the concentrating effect and apply microwave to concentrate the apple juice, studied the apple juice concentrating process by microwave. The results show, microwave can effectively remove the moisture in apple juice and the concentrating quality and concentrating effect would not be affected. The process provides the basis that the microwave is used in apple juice concentrating.

  4. Storage test on apple juice after ultrasound treatment

    Directory of Open Access Journals (Sweden)

    Filomena Montemurro

    2014-03-01

    Full Text Available Apple juice, for its sensory and nutritional qualities, is consumed by people of all ages. Apples are an excellent source of several phenolic compounds and the presence of polyphenols is recognized for their health promoting antioxidant properties. Thermal pasteurization of fruit juices is the conventional method used for their preservation. Therefore, this constitutes the most extensively available methods for the inactivation of microorganisms in fruit juices but it causes side effects on their flavour and nutritional quality. Consumers tend to prefer recently extracted juices with fresh taste and minimal flavor or vitamin losses. To meet consumers’ demand, among the novel technologies that involve non-thermal processes, power ultrasound have been investigated as an alternative to conventional heat treatments. Objective of this study was to evaluate the effectiveness of the use of ultrasound in an attempt to maintain the organoleptic characteristics typical of a natural apple juice. In particular, it was evaluated the action on the microflora residing and shelf life of the product through microbiological and sensory analyses. Juice treated with ultrasound highlighted a reduction of aerobic mesophilic counts and psychrophilic bacteria respectively about 3 and 5 log CFU/mL and an enhanced yeast growth. The general opinion expressed by the panelist was in favour of the sonicated juice. This preliminary study showed that non-thermal methods such as power ultrasound technology may give new opportunities to develop fresh-like apple juice.

  5. Questions and Answers: Apple Juice and Arsenic

    Science.gov (United States)

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

  6. Research on the Influencing Factors of China Apple Juice Trade

    Directory of Open Access Journals (Sweden)

    Du Juan

    2013-06-01

    Full Text Available China is the first country in the world in which apple juice is produced and exited and the main producing area is concentrated in the north of China. Some domestic companies which export apple juice are founded. China’s apple juice, mainly exported to USA, Japan and the Europe, has a strong international competitiveness. However, due to the breed and raw material, Chinese apple juice export faces some challenge, like the loss happening in the transport process. The objective of this study is to research China's apple juice export situation and problem using the comparative analysis method. To cut down the loss, this study is trying to offer a relative scientific research for fruit juice industry by analyzing how temperature and concentration influence on thermal conductivity of apple juice, affecting the whole juice industry. It is with great significance to solve the realistic problems and promote China apple juice industry and its international trade.

  7. The Microwave Concentrator Design and Study on Concentrating Apple Juice

    OpenAIRE

    Geng Yuefeng; Ge Xinfeng

    2014-01-01

    Microwave concentrating device on fresh apple juice is designed in order to increase concentrating fresh apple juice efficiency and microwave concentrating process on fresh apple juice were studied. The designed microwave concentrator contains microwave generator, dehumidification system, electrical cabinet, parabolic waveguide, control system, microwave leakage inhibited mechanism and other components. The concentrating experiment is carried by the designed concentrator, from the setting-to-...

  8. Stable-isotope composition of the water of apple juice

    International Nuclear Information System (INIS)

    By deuterium and oxygen 18 analysis, it was shown that apples' water is enriched in heavier isotopes as compared to rain water. The isotopic composition of the water of reconstituted apple juice is closed to the isotopic content of the rain water used for dilution. Thus, deuterium and oxyden 18 analysis allows a good analytical distinction between natural apple juice and reconstituted juices

  9. SELECTION AND CREATION OF APPLE VARIETIES FOR JUICE PRODUCTION

    OpenAIRE

    E.N. Sedov; N.S. Levgerova; E.S. Salina; Z.M. SEROVA

    2010-01-01

    The data of many years investigations on selection of apple varieties for juice production are presented. The new varieties, immune to apple scab, deserve the high label. The promising selection of apple for formation of rough gardens was shown

  10. How Much Cranberry Juice Is in Cranberry-Apple Juice? A General Chemistry Spectrophotometric Experiment

    Science.gov (United States)

    Edionwe, Etinosa; Villarreal, John R.; Smith, K. Christopher

    2011-01-01

    A laboratory experiment that spectrophotometrically determines the percent of cranberry juice in cranberry-apple juice is described. The experiment involves recording an absorption spectrum of cranberry juice to determine the wavelength of maximum absorption, generating a calibration curve, and measuring the absorbance of cranberry-apple juice.…

  11. Analytical characterization of some pasteurized apple juices during storage

    Directory of Open Access Journals (Sweden)

    Damian Cristina

    2015-06-01

    Full Text Available The aim of the study was to assess the effect of three weeks of storage on the chemical and rheological properties of apple juices obtained from Idared and Jonatan apples variety. Total antioxidant activity, levels of bio-active compound groups and the viscosity were measured to characterize the investigated juices. The method applied for the determination of ascorbic acid concentration was with 2, 6-diclorophenolindophenol. Total phenols (TP in apple juices were determined using the Folin-Ciocalteau method and antioxidant activity by the use of DPPH free radical method. The viscosity of apple juices was investigated by a rotational viscometer, Brookfield viscometer (Brookfield Engineering Inc., Model RV-DV I Prime with RV spindles. During three weeks of storage, different rates of all measured properties have been observed decreasing for both studied apples varieties juices. The juices from Jonatan apples have higher antioxidant activities that are correlated with the higher content in polyphenols and lower values of viscosity.

  12. Analytical characterization of some pasteurized apple juices during storage

    OpenAIRE

    Damian Cristina; Leahu Ana; Oroian Mircea; Ropciuc Sorina

    2015-01-01

    The aim of the study was to assess the effect of three weeks of storage on the chemical and rheological properties of apple juices obtained from Idared and Jonatan apples variety. Total antioxidant activity, levels of bio-active compound groups and the viscosity were measured to characterize the investigated juices. The method applied for the determination of ascorbic acid concentration was with 2, 6-diclorophenolindophenol. Total phenols (TP) in apple juices were determined using the Folin-C...

  13. 40 CFR 407.10 - Applicability; description of the apple juice subcategory.

    Science.gov (United States)

    2010-07-01

    ... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the apple... SOURCE CATEGORY Apple Juice Subcategory § 407.10 Applicability; description of the apple juice... apples into apple juice or apple cider. When a plant is subject to effluent limitations covering...

  14. Storage test on apple juice after ultrasound treatment

    OpenAIRE

    Filomena Montemurro; Luca Fasolato; Stefania Balzan; Roberta De Nardi; Giorgio Marchesini; Barbara Cardazzo; Enrico Novelli

    2014-01-01

    Apple juice, for its sensory and nutritional qualities, is consumed by people of all ages. Apples are an excellent source of several phenolic compounds and the presence of polyphenols is recognized for their health promoting antioxidant properties. Thermal pasteurization of fruit juices is the conventional method used for their preservation. Therefore, this constitutes the most extensively available methods for the inactivation of microorganisms in fruit juices but it causes side effects on t...

  15. Effects of Microwave Pretreatment of Apple Raw Material on the Nutrients and Antioxidant Activities of Apple Juice

    OpenAIRE

    Shaoying Zhang; Rui Zhang

    2014-01-01

    Microwave technology has been widely applied in food processing. To investigate the effects of microwave pretreatment of raw material on the nutrients and antioxidant activities of apple juice, the apple materials were treated with 90, 270, 450, 720, and 900 W microwave at 25, 50, 75, 100, and 125 s, respectively. The results showed that after the raw materials were treated with microwave, the vitamin C, amino nitrogen, and anthocyanin content decreased, and the total flavonoids and polypheno...

  16. Clarification Effects of Chitosan on Apple Fruit Juice

    Institute of Scientific and Technical Information of China (English)

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

    2003-01-01

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

  17. Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage

    Directory of Open Access Journals (Sweden)

    Edmundo Juarez-Enriquez

    2016-02-01

    Full Text Available Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated. Apple juice was irradiated with 345.6 J/cm2 and treatment effect was evaluated in terms of color, antioxidant capacity, polyphenol content, pH, titratable acidity and total soluble solids. Using a linear regression design, inactivation kinetic of polyphenol oxidase enzyme was also described. In addition, a repeated measures design was carried out to evaluate apple juice during 24 days of storage at 4 °C and 20 °C. After irradiation, reduction of antioxidant capacity was observed while during storage, ascorbic acid content decreased up to 40% and total polyphenol content remain stable. Ultraviolet irradiation achieved a complete inactivation of polyphenol oxidase enzyme and microbiota, keeping apple juice antioxidants during ultraviolet treatment and storage available until juice consumption. UV-treated apple juice can be used as a regular beverage, ensuring antioxidant intake.

  18. BIOLOGICAL ACTIVITY OF APPLE JUICE ENRICHED BY HERBAL EXTRACTS

    Directory of Open Access Journals (Sweden)

    Eva Ivanišová

    2015-02-01

    Full Text Available Herbal phytochemicals have recently become an attractive subject for scientists in many different research areas. The aim of this study was to determine antioxidant activity, total polyphenol and flavonoid content of apple juice enriched by water herbal extracts. Secondary was to evaluate sensory characteristic of enriched apple juice. It was found that applications of water herbal extracts to apple juice increase antioxidant activities, and also total polyphenol and flavonoid content with compare to pure apple juice. The highest biological activities were detected in apple juice with addition of lemon balm (14.42 mg TEAC/L; 84.38 mg TEAC/L; 50.88 mg GAE/L; 36.26 μg QE/L, oregano (14.92 mg TEAC/L; 79.97 mg TEAC/L; 50.51 mg GAE/L; 31.02 μg QE/L and salvia (8.40 mg TEAC/L; 30.40 mg TEAC/L; 23.33 mg GAE/L; 27.67 μg QE/L water extract. Sensorial analysis of samples showed, that enriched juices had better properties for evaluators with compared to pure juice. The aim of this study was also to mention the potential use of medicinal herbs in food industry, because plant bioactive compounds can play an important role in preventing cardiovascular diseases, cancers and reduction inflammatory action.

  19. Nuclear magnetic resonance characterization of apple juice containing enzyme preparations

    International Nuclear Information System (INIS)

    In this work, 1H nuclear magnetic resonance (1H NMR) was employed to evaluate changes in apple juice in response to the addition of Panzym Yieldmash and Ultrazym AFP-L enzymatic complexes and compare it with premium apple juice. The juice was processed at different temperatures and concentrations of enzymatic complexes. The differences in the results were attributed mainly to the enzyme concentrations, since temperature did not cause any variation. A quantitative analysis indicated that the concentration of fructose increased while the concentrations of sucrose and glucose decreased in response to increasing concentrations of the enzymatic complexes. (author)

  20. Prevention of conglomerate formation in not-from-concentrate single-cultivar cloudy apple juice by using different treatment methods.

    Science.gov (United States)

    Schnürer, Monika; Vogl, Karl; Gössinger, Manfred

    2013-02-01

    Conglomerates may form at the bottom of bottles containing not-from-concentrate (NFC) cloudy apple juice obtained from a single apple cultivar. Since dissociation or dispersion of these conglomerates cannot be achieved by shaking, the juice appears unsightly, and consumers can mistake the product as being spoilt. Juice from Elstar and Braeburn apples was treated with selected enzymes (gluco-amylase, alpha-amylase, pectin lyase, polygalacturonase and protease) and by using bentonite and a separator. The effects of these treatments on the formation of conglomerates in cloudy apple juice have been studied, and the treatment effects on turbidity and cloud stability have been documented. Conglomerates were observed in juices treated with protease or bentonite and in control juices. However, no conglomerates were observed in the juice samples treated with gluco-amylase, alpha-amylase, pectin lyase or pectin lyase in combination with polygalacturonase. The results obtained after treatment with a separator were not consistent. It is supposed that carbohydrate fractions play a more important role in conglomerate formation than proteins and phenols. Gluco-amylase and alpha-amylase treatment also provides good cloud stability, and thus can be a suitable method for preventing conglomerate formation in single-cultivar NFC cloudy apple juice. PMID:23239759

  1. Analysis of the Volatile Constituents of Irradiated Apple Juice

    International Nuclear Information System (INIS)

    The organoleptic studies and wholesomeness tests that are being carried out as part of the International Programme on the Irradiation of Fruit and Fruit Juices (Seibersdorf Project) entail analysis of the aromatic substances present in irradiated and non-irradiated juice. The volatile substances present in irradiated fruit juices were analysed by gas chromatography, with direct injection of the emitted vapours at ambient temperature and at 60°C (Weurman's Head Space Technique). The volatile constituents were identified by comparing the amounts retained in the column with those for pure substances and by removing certain constituents from the vapour with the help of chemical reagents. To simplify the analyses, the first tests were carried out on concentrated apple juice from which the volatile substances had been removed before irradiation. Irradiation gave rise to five aldehydes in the normal apple juice (acetaldehyde, isobutyraldehyde, butyraldehyde, isovaldehyde and capronaldehyde), but only three in the concentrated juice (acetaldehyde, isobutyraldehyde and isovaleraldehyde). In addition, 2-butanone appeared in the concentrated juice; however, the peak corresponding to it on the chromatogram was completely masked by the ethanol peak in the case of non-concentrated juice. Furan was also detected, together with traces of two compounds that have not yet been identified. Similar results have been obtained by pasteurization, such as in bottling by heat. (author)

  2. Anti-inflammatory and wound healing potential of cashew apple juice (Anacardium occidentale L.) in mice.

    Science.gov (United States)

    da Silveira Vasconcelos, Mirele; Gomes-Rochette, Neuza F; de Oliveira, Maria Liduína M; Nunes-Pinheiro, Diana Célia S; Tomé, Adriana R; Maia de Sousa, Francisco Yuri; Pinheiro, Francisco Geraldo M; Moura, Carlos Farley H; Miranda, Maria Raquel A; Mota, Erika Freitas; de Melo, Dirce Fernandes

    2015-12-01

    Cashew apple is a tropical pseudofruit consumed as juice due to its excellent nutritional and sensory properties. In spite of being well known for its important antioxidant properties, the cashew apple has not been thoroughly investigated for its therapeutic potential. Thereby, this study evaluated the antioxidant capacity, anti-inflammatory, and wound-healing activities of cashew apple juice. Juices from ripe and immature cashew apples were analyzed for antioxidant, anti-inflammatory, and wound-healing properties. Those were evaluated in murine models of xylene-induced ear edema and wound excision. Swiss mice were treated with cashew juice by gavage. Edema thickness was measured and skin lesions were analyzed by planimetry and histology. Both antioxidant content and total antioxidant activity were higher in ripe cashew apple juice (RCAJ) than in unripe cashew apple juice (UNCAJ). The UNCAJ presented the main anti-inflammatory activity by a significant inhibition of ear edema (66.5%) when compared to RCAJ (10%). Moreover, UNCAJ also showed the best result for wound contraction (86.31%) compared to RCAJ (67.54%). Despite of higher antioxidant capacity, RCAJ did not promote better anti-inflammatory, and healing responses, which may be explained by the fact that treatment increased antioxidants level leading to a redox "imbalance" turning down the inflammatory response modulation exerted by reactive oxygen species (ROS). The results suggest that UNCAJ presents a greater therapeutic activity due to a synergistic effect of its phytochemical components, which improve the immunological mechanisms as well as an optimal balance between ROS and antioxidants leading to a better wound healing process. PMID:25819683

  3. Physico-chemical evaluation of radiation effects on apple juice

    International Nuclear Information System (INIS)

    Gala and Fuji varieties apple's juice were clarified with enzyme and irradiated aiming to extend the shelf-life without conservants and chemical additives. The juices were analysed for soluble solids, titrable acidity, pH and color. Results showed effect of storage periods in soluble solids, pH and color. The variety and storage period modified the titrable acidity. The pH was altered by irradiation dose and the storage period. (author). 9 refs., 6 figs

  4. Isotope analysis (δ13C of pulpy whole apple juice

    Directory of Open Access Journals (Sweden)

    Ricardo Figueira

    2011-09-01

    Full Text Available The objectives of this study were to develop the method of isotope analysis to quantify the carbon of C3 photosynthetic cycle in pulpy whole apple juice and to measure the legal limits based on Brazilian legislation in order to identify the beverages that do not conform to the Ministry of Agriculture, Livestock and Food Supply (MAPA. This beverage was produced in a laboratory according to the Brazilian law. Pulpy juices adulterated by the addition of sugarcane were also produced. The isotope analyses measured the relative isotope enrichment of the juices, their pulpy fractions (internal standard and purified sugar. From those results, the quantity of C3 source was estimated by means of the isotope dilution equation. To determine the existence of adulteration in commercial juices, it was necessary to create a legal limit according to the Brazilian law. Three brands of commercial juices were analyzed. One was classified as adulterated. The legal limit enabled to clearly identify the juice that was not in conformity with the Brazilian law. The methodology developed proved efficient for quantifying the carbon of C3 origin in commercial pulpy apple juices.

  5. Study on biologically active substances in irradiated apple juice

    International Nuclear Information System (INIS)

    The radiochemical changes proceeding by irradiation of foodstuffs rich in carbohydrates are studied. For the purpose pure solutions of D-glucose, D-fructose and sucrose and fresh apple juice, irradiated with 0,5 and 1,0 Mrad are investigated. Changes set in UV-spectra of the irradiated foodstuffs, the specific reaction of malonic dialdehyde formation with 2-thiobarbituric acid and the formation of carbonyl compounds reacting with 2,4-dinitro phenylhydrazine are studied. Results show that in the irradiated sample solutions of sugars and apple juice two peaks are formed. The malonic dialdehyde formation depends on the dose of irradiation applied. The newly formed carbonyl compounds both in the sample solutions and in the juice are 8 to 9 in number. (author)

  6. Fluid intake and industrial processing in apple juice induced chronic non-specific diarrhoea.

    OpenAIRE

    Hoekstra, J H; van den Aker, J H; Ghoos, Y F; Hartemink, R.; Kneepkens, C M

    1995-01-01

    Dietary factors have been shown to contribute to the occurrence or persistence of chronic non-specific diarrhoea (CNSD). Among these are low dietary fat, high fluid consumption, and the consumption of apple juice. Prompted by the clinical impression that freshly pressed and unprocessed ('cloudy') apple juice was less likely to induce diarrhoea than normal, enzymatically processed ('clear') apple juice, both juices were compared in terms of carbohydrate malabsorption, gastric emptying, and eff...

  7. Demand Estimation for US Apple Juice Imports: A Restricted Source Differentiated AIDS Model

    OpenAIRE

    Mekonnen, Dawit Kelemework; Fonsah, Esendugue Greg

    2011-01-01

    Although this paper focuses on apple juice, a restricted version of source differentiated Almost Ideal Demand System (RSDAIDS) was used to examine U.S. import demand for fresh apple, apple juice and other processed apple. Apple imports were differentiated by type and source of origin and the RSDAIDS model was estimated after imposing the general demand restrictions of adding-up, homogeneity and slutsky symmetry. Seasonality and trend variables were also included on the model. The estimation r...

  8. Qualities of native apple cultivar juices characteristic of central Europe

    OpenAIRE

    Rop, Otakar; Martin POSOLDA; Mlcek, Jiri; Vojtech REZNICEK; Sochor, Jiri; Adam, Vojtech; Kizek, Rene; Sumczynski, Daniela

    2012-01-01

    During the last century due to the changes in landscape management, in country people’s lives and with intensive fruit-growing the native cultivars of apple fruit trees have been gradually disappearing. The aim of the study was to compare the juices made of native apple cider cultivars. The cultivars-‘Boikovo’, ‘Jadernicka moravska’, ‘Kardinal zihany’, ‘Panenske ceske’, ‘Parmena zlata zimni’, ‘Strymka’ growing in the locality of the Litencicke Hills in the eastern part of the Czech Republic w...

  9. Bioanalytical characterization of apple juice from 88 grafted and nongrafted apple varieties grown in Upper Austria.

    Science.gov (United States)

    Lanzerstorfer, Peter; Wruss, Jürgen; Huemer, Stefan; Steininger, Andrea; Müller, Ulrike; Himmelsbach, Markus; Borgmann, Daniela; Winkler, Stephan; Höglinger, Otmar; Weghuber, Julian

    2014-02-01

    The compositional characteristics of untreated pure juice prepared from 88 apple varieties grown in the region of Eferding/Upper Austria were determined. Many of the analyzed varieties are noncommercial, old varieties not present in the market. The aim of the study was to quantitate the mineral, phosphate, trace elements, and polyphenolic content in order to identify varieties that are of particular interest for a wider distribution. Great variations among the investigated varieties could be found. This holds especially true for the total polyphenolic content (TPC) ranging from 103.2 to 2,275.6 mg/L. A clear dependence of the antioxidant capacity on the TPC levels was detected. Bioinformatics was employed to find specific interrelationships, such as Mg²⁺/Mn²⁺ and PO₄³⁻/K⁺, between the analyzed bio- and phytochemical parameters. Furthermore, special attention was drawn on putative effects of grafting on the phytochemical composition of apple varieties. By grafting 27 different apple varieties on two trees grown close to each other, it could be shown that the apple fruits remain their characteristic phytochemical composition. Finally, apple juice prepared from selected varieties was further characterized by additional biochemical analysis including cytotoxicity, epidermal growth factor receptor (EGFR) inhibition, and α-amylase activity tests. Cytotoxicity and inhibition of EGFR activation were found to be dependent on the TPC, while α-amylase activity was reduced by the apple juices independent of the presence of polyphenolic substances. Taken together selected apple varieties investigated within this study might serve as preferable sources for the development of apple-based food with a strong focus on health beneficial effects. PMID:24410208

  10. Changes in Phenolic Composition of Apple Juices by HPLC with Direct Injection.

    OpenAIRE

    Suárez, Belén; Picinelli, A.M. (Anna); Moreno, Javier; Mangas, J.J. (Juan)

    2011-01-01

    An analytical procedure for the quantitative determination of the major polyphenols in apple juices which successfully employs a RP-HPLC system without prior treatment of the sample is described. Apple juices were clarified by microfiltration and ultrafiltration without previous treatment. Polyphenols monitored were influenced by clarification technology employed for stabilising the apple juices. The p-coumaric acid derivative was significantly affected by membrane type and filtration time, w...

  11. Optimization of Combined Pulsed Electric Fields and Mild Temperature Processing Conditions for Red Apple Juice Polyphenol Oxidase and Peroxidase Inactivation

    OpenAIRE

    Wendy Katiyo; Ruijin Yang; Wei Zhao; Xiao Hua; Mohammed Abdalbasit Ahmed Gasmalla

    2014-01-01

    The effect on Polyphenol Oxidase (PPO) and Peroxidase (POD) enzyme activity in red apple juice was evaluated after combined Pulsed Electric Fields (PEF) and mild temperature processing using a response surface methodology. Changes in color were also analyzed and compared with thermally treated and unpasteurized juices. The studied factors were electric field strength (10-30 kV/cm), treatment time (200-1000 µs) and temperature (20-60°C). A significant second-order response function covering th...

  12. Fractal dimension and mechanism of aggregation of apple juice particles.

    Science.gov (United States)

    Benítez, E I; Lozano, J E; Genovese, D B

    2010-04-01

    Turbidity of freshly squeezed apple juice is produced by a polydisperse suspension of particles coming from the cellular tissue. After precipitation of coarse particles by gravity, only fine-colloidal particles remain in suspension. Aggregation of colloidal particles leads to the formation of fractal structures. The fractal dimension is a measure of the internal density of these aggregates and depends on their mechanism of aggregation. Digitized images of primary particles and aggregates of depectinized, diafiltered cloudy apple juice were obtained by scanning electron microscopy (SEM). Average radius of the primary particles was found to be a = 40 ± 11 nm. Maximum radius of the aggregates, R(L), ranged between 250 and 7750 nm. Fractal dimension of the aggregates was determined by analyzing SEM images with the variogram method, obtaining an average value of D(f) = 2.3 ± 0.1. This value is typical of aggregates formed by rapid flocculation or diffusion limited aggregation. Diafiltration process was found to reduce the average size and polydispersity of the aggregates, determined by photon correlation spectroscopy. Average gyration radius of the aggregates before juice diafiltration was found to be R(g) = 629 ± 87 nm. Average number of primary particles per aggregate was calculated to be N = 1174. PMID:21339133

  13. Prediction of the processing factor for pesticides in apple juice by principal component analysis and multiple linear regression.

    Science.gov (United States)

    Martin, L; Mezcua, M; Ferrer, C; Gil Garcia, M D; Malato, O; Fernandez-Alba, A R

    2013-01-01

    The main objective of this work was to establish a mathematical function that correlates pesticide residue levels in apple juice with the levels of the pesticides applied on the raw fruit, taking into account some of their physicochemical properties such as water solubility, the octanol/water partition coefficient, the organic carbon partition coefficient, vapour pressure and density. A mixture of 12 pesticides was applied to an apple tree; apples were collected after 10 days of application. After harvest, apples were treated with a mixture of three post-harvest pesticides and the fruits were then processed in order to obtain apple juice following a routine industrial process. The pesticide residue levels in the apple samples were analysed using two multi-residue methods based on LC-MS/MS and GC-MS/MS. The concentration of pesticides was determined in samples derived from the different steps of processing. The processing factors (the coefficient between residue level in the processed commodity and the residue level in the commodity to be processed) obtained for the full juicing process were found to vary among the different pesticides studied. In order to investigate the relationships between the levels of pesticide residue found in apple juice samples and their physicochemical properties, principal component analysis (PCA) was performed using two sets of samples (one of them using experimental data obtained in this work and the other including the data taken from the literature). In both cases the correlation was found between processing factors of pesticides in the apple juice and the negative logarithms (base 10) of the water solubility, octanol/water partition coefficient and organic carbon partition coefficient. The linear correlation between these physicochemical properties and the processing factor were established using a multiple linear regression technique. PMID:23281800

  14. Synergic effect of gamma radiation with thermal treatment for conserving natural apple juice from Gala variety

    International Nuclear Information System (INIS)

    This paper aims at the feasibility of a new method for conserving natural apple juice using no chemicals. The apple juice was extract from Gala apple variety and was bottled in sterile 100 ml amber vials. The samples were treated by: heat at 600 C for 20 minutes; heat at 800 C for 20 minutes; radiation; radiation plus heat (600); radiation plus heat 800 C. The radiation doses were 0,2,4 and 6 kGy at the dose rate of 1.6 kGy/h. The juice quality control was carried out by chemical analysis (total soluble solids, pH, acidity, ascorbic acid) following the AOAC methodology. The samples were stored under refrigeration conditions 5±30 C) up to 180 days. It was observed an alteration of the total soluble solids and the pH during the storage period for all treatments. The pH was also affected by the combined treatments (radiation plus heat). The acidity was affected by the interaction of storage period and heat temperature. The ascorbic acid was affected by the synergic effect of heat and radiation and by the interaction radiation and storage period. (author). 8 refs, 6 figs

  15. 75 FR 60817 - Non-Frozen Concentrated Apple Juice From China

    Science.gov (United States)

    2010-10-01

    ... antidumping duty order on imports of non-frozen concentrated apple juice from China (65 FR 35606). Following... continuation of the antidumping duty order on imports of non- frozen concentrated apple juice from China (70 FR...), and part 207, subparts A, D, E, and F (19 CFR part 207), as most recently amended at 74 FR...

  16. Traditional versus modern apple cultivars – a comparison of juice composition

    OpenAIRE

    Dobrowolska-Iwanek Justyna; Gąstoł Maciej; Adamska Agnieszka; Krośniak Mirosław; Zagrodzki Paweł

    2015-01-01

    Apples are rich in components that are important for human health, such as polyphenols, organic acids and microelements, but their chemical composition varies with different apple cultivars. We aimed to find out if there is any superiority in traditionally grown apple cultivars in terms of their fruits’ bioactive components content. Juice from two traditionally grown apple cultivars, ‘Mutsu’ and ‘Reinette Simirenko’, was compared to eight popular apple cultivars, ‘Jonagold’, ‘Jonagold Decosta...

  17. High-performance liquid chromatographic determination of furfural and hydroxymethylfurfural in apple juices and concentrates

    OpenAIRE

    Blanco-Gomis, Domingo; Gutiérrez, M.D. (María); Sopeña, L.; Mangas, J.J. (Juan)

    2012-01-01

    A rapid and sensitive method for determining 2-furaldehyde (FUR) and 5-hydroxymethyl-2-furaldehyde (HMF) in apple juices and juice concentrates has been developed. The method for FUR and HMF involves the solid-liquid extraction of the juice by using a C-18 cartridge prior to reversed-phase separation with detection at 280 nm. The mobile phase was acetonitrile-water (8/92, v/v) at a flow rate of 1.0 ml/min. Recoveries from apple juices and juice concentrates spiked at different levels ranged f...

  18. Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index.

    Science.gov (United States)

    Lee, Bonggi; Seo, Jeong Dae; Rhee, Jin-Kyu; Kim, Choon Young

    2016-06-15

    Although fruit juices are very popular, enzymatic browning occurs easily. Browning of fruit juice deteriorates nutrition value and product quality due to oxidation of polyphenol compounds. Therefore, development of natural food additives that reduce browning will be beneficial for improving quality of fruit juices. Onion has been reported to be a potent natural anti-browning agent. Here, we compared unheated and heated apple juices pre-supplemented with onion with respect to browning and nutritional quality. The unheated apple juice supplemented with onion showed reduced browning as well as increased total soluble solid, total phenol concentration, radical scavenging activities, and ferric reducing and copper chelating activities without any change in flavonoid concentration. On the other hand, heated juice supplemented with onion not only showed improved values for these parameters but also markedly increased flavonoid concentration. Thus, we conclude that application of heating and onion addition together may greatly improve quality of apple juice. PMID:26868582

  19. Intake of whole apples or clear apple juice has contrasting effects on plasma lipids in healthy volunteers

    DEFF Research Database (Denmark)

    Ravn-Haren, Gitte; Dragsted, Lars Ove; Buch-Andersen, Tine;

    2013-01-01

    : Apples are rich in polyphenols and pectin, two potentially bioactive constituents; however, these constituents segregate differently during processing into juice products and clear juice is free of pectin and other cell wall components. We conclude that the fibre component is necessary for the...

  20. Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage

    OpenAIRE

    Edmundo Juarez-Enriquez; Ivan Salmerón; Nestor Gutierrez-Mendez; Enrique Ortega-Rivas

    2016-01-01

    Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated. Apple juice was irradiated with 345.6 J/cm2 and treatment effect was evaluated in terms of color, antioxidant capacity, polyphenol content, pH, titratable acidity and total soluble solids. Using a linear regression design, inactivation kinetic of polyphenol oxidase enzyme was also descri...

  1. Immunomagnetic Separation Combined with Polymerase Chain Reaction for the Detection of Alicyclobacillus acidoterrestris in Apple Juice

    OpenAIRE

    Wang, Zhouli; Wang, Jun; Yue, Tianli; Yuan, Yahong; Cai, Rui; Niu, Chen

    2013-01-01

    A combination of immunomagnetic separation (IMS) and polymerase chain reaction (PCR) was used to detect Alicyclobacillus acidoterrestris (A. acidoterrestris) in apple juice. The optimum technological parameters of the IMS system were investigated. The results indicated that the immunocapture reactions could be finished in 60 min and the quantity of IMPs used for IMS was 2.5 mg/mL. Then the combined IMS-PCR procedure was assessed by detecting A. acidoterrestris in apple juice samples. The agar...

  2. Activity and Concentration of Polyphenolic Antioxidants in Apple Juice. 2. Effect of Novel Production Methods

    NARCIS (Netherlands)

    Sluis, van der A.A.; Dekker, M.; Skrede, G.; Jongen, W.M.F.

    2004-01-01

    There is a great interest in food components that possess possible health-protecting properties, as is the case with flavonoids. Previous research showed that conventional apple juice processing resulted in juices poor in flavonoids and with a low antioxidant activity. This paper shows that it is po

  3. Effects of heating and irradiation (post-irradiation) on the flavour and colour of apple juice

    International Nuclear Information System (INIS)

    Unclarified and clarified apple juices have been heated, for 8 seconds, at 60, 70 and 80 deg C and irradiated at doses of 200, 350 and 500 Krads. Organoleptic tests have shown that juice heated at 70 deg C and irradiated at 350 Krads had an excellent score after 4 weeks of storage at 30 deg C. The same tests and color measurement have indicated that better results are obtained by irradiation of clarified juice. (author)

  4. 75 FR 76754 - Non-Frozen Apple Juice Concentrate From China

    Science.gov (United States)

    2010-12-09

    ... review * * *'' (75 FR 69628). Accordingly, pursuant to section 751(c) of the Tariff Act of 1930 (19 U.S.C... COMMISSION Non-Frozen Apple Juice Concentrate From China AGENCY: United States International Trade Commission... 2010 to determine whether revocation of the antidumping duty order on non- frozen apple...

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

    OpenAIRE

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

    2013-01-01

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

  6. Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice

    OpenAIRE

    Begić-Akagić, Asima; Spaho, Nermina; Oručević, Sanja; Drkenda, Pakeza; Kurtović, M.; Gaši, F.; Kopjar, Mirela; Piližota, Vlasta

    2011-01-01

    The aim of this work was to investigate the influence of cultivar and storage time on the total phenol content (TPC) of three actual apple cultivars (Topaz, Pinova, Pink Lady) and three autochthonous apple cultivars (Ruzmarinka, Ljepocvjetka, Paradija) as well to determine their physical and chemical characteristics. Total phenol content has been determined by Folin-Ciocalteu reagent during cold storage at 1 °C, for 60 days. Changes of apple juice samples phenolics in relation to oxidation ti...

  7. 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.

  8. Influence of processing on the heavy metal content in fruit and vegetable products. I. Lead contamination of apples residual: lead in clear apple juice

    Energy Technology Data Exchange (ETDEWEB)

    Bielig, H.J.; Bolstorff, S.; Treptow, H.

    1972-09-01

    In 24 samples of apples of different variety and origin the lead content was determined. An average value of 0.266 ppm lead was found showing a variation of 0.05 to 0.61 ppm. Lead was more concentrated in peel than in pulp. It could be removed partly by rinsing with water, which can be important for apple juice production. During apple juice production a significant amount of lead goes with the pomace depending on the yield of juice: a smaller lead content in turbid juice is due to diminished pressing. Furthermore, the lead content is reduced by enzymatic clarification and fining.

  9. Development and validation of a microemulsion electrokinetic chromatography method for patulin quantification in commercial apple juice.

    Science.gov (United States)

    Murillo-Arbizu, M; González-Peñas, E; Hansen, S H; Amézqueta, S; Ostergaard, J

    2008-06-01

    A microemulsion electrokinetic chromatography (MEECK) method for patulin (PAT) quantification in apple juice samples has been developed. The effects of several important factors such as co-surfactant type, concentration of surfactant, acetonitrile percentage in the microemulsion, and running voltage and temperature were investigated to determine the optimum conditions. They resulted to be: a background electrolyte (BGE) composed of 25mM of sodium tetraborate, SDS (2.16%w/w), ethanol (6.49%w/w), n-octanol (0.82%w/w) and 2%v/v acetonitrile; applied voltage of +15kV; and a capillary temperature of 35 degrees C. PAT was detected at 276nm. Quantification and detection limits (LOQ and LOD) in apple juice samples were 8.0microgL(-1) and 3.2microgL(-1), respectively. Patulin was extracted from apple juice using ethyl acetate with a mean recovery value of 75.3% (RSD=4.5). This method was applied to the measurement of patulin in twenty commercial apple juice samples obtained from different Danish supermarkets. The PAT apple juice mean and median levels obtained were 35.9 and 10.9microgL(-1), respectively. The comparison with a previously validated micellar electrokinetic chromatography (MEKC) method for PAT analysis showed the suitability of using MEEKC for this mycotoxin analysis. However, the expectations of obtaining a higher efficiency and thus lower limits of detection and quantitation when using MEEKC were not met. PMID:18430505

  10. 75 FR 61127 - Non-Frozen Apple Juice Concentrate from the People's Republic of China: Extension of Time Limit...

    Science.gov (United States)

    2010-10-04

    ... Shipper Review, 75 FR 47270 (August 5, 2010). Extension of Time Limit for Final Results of Review Section... International Trade Administration Non-Frozen Apple Juice Concentrate from the People's Republic of China... shipper review of the antidumping duty order on non-frozen apple juice concentrate from the...

  11. 75 FR 5763 - Certain Non-Frozen Apple Juice Concentrate from the People's Republic of China: Initiation of...

    Science.gov (United States)

    2010-02-04

    ... Order: Certain Non Frozen Apple Juice Concentrate From the People's Republic of China, 65 FR 35606 (June... Duties; Final Rule, 62 FR 27296, 27319-27320 (May 19, 1997). For purposes of initiation, Department... International Trade Administration Certain Non-Frozen Apple Juice Concentrate from the People's Republic...

  12. Optimization of Combined Pulsed Electric Fields and Mild Temperature Processing Conditions for Red Apple Juice Polyphenol Oxidase and Peroxidase Inactivation

    Directory of Open Access Journals (Sweden)

    Wendy Katiyo

    2014-05-01

    Full Text Available The effect on Polyphenol Oxidase (PPO and Peroxidase (POD enzyme activity in red apple juice was evaluated after combined Pulsed Electric Fields (PEF and mild temperature processing using a response surface methodology. Changes in color were also analyzed and compared with thermally treated and unpasteurized juices. The studied factors were electric field strength (10-30 kV/cm, treatment time (200-1000 µs and temperature (20-60°C. A significant second-order response function covering the whole range of experimental conditions was obtained for each enzyme. Treatments conducted at 30 kV/cm, 1000 µs and 60°C led to red apple juice with the lowest residual enzyme activity (0.04 and 0.16 for PPO and POD, respectively. Overall change in color was significantly lower (p<0.05, in comparison with severe thermal treatments. It was feasible to achieve comparable enzyme inactivation and better preserve natural juice color by this hurdle technique.

  13. Evaluation of Cashew Apple Juice for the Production of Fuel Ethanol

    Science.gov (United States)

    Pinheiro, Álvaro Daniel Teles; Rocha, Maria Valderez Ponte; Macedo, Gorete R.; Gonçalves, Luciana R. B.

    A commercial strain of Saccharomyces cerevisiae was used for the production of ethanol by fermentation of cashew apple juice. Growth kinetics and ethanol productivity were calculated for batch fermentation with different initial sugar (glucose + fructose) concentrations. Maximal ethanol, cell, and glycerol concentrations were obtained when 103.1 g L-1 of initial sugar concentration was used. Cell yield (Yx/s) was calculated as 0.24 (g microorganism)/(g glucose + fructose) using cashew apple juice medium with 41.3 g L-1 of initial sugar concentration. Glucose was exhausted first, followed by fructose. Furthermore, the initial concentration of sugars did not influence ethanol selectivity. These results indicate that cashew apple juice is a suitable substrate for yeast growth and ethanol production.

  14. Inactivation of Escherichia Coli by Ozone Treatment of Apple Juice at Different pH Levels

    OpenAIRE

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

    2010-01-01

    This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (106 CFU mL-1) as a challenge microorganism was treated with ozone at 75-78µg mL-1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and j...

  15. Cashew Apple Juice Anacardium Occidentale L Probiotic Fermented from Lactobacillus acidophilus

    OpenAIRE

    Giang Thi Thuy Nguyen; Kieu Thu Nguyen; Nam Nhat Tran; Dao Thi Anh Dong; Minh Phuoc Nguyen

    2013-01-01

    The development of these probiotic beverages is important to diversify the market and toattend benefits to human health of large intestine. The aim of this study is using fruit juicefrom cashew apple as a substrate for the growth of Lactobacillus acidophilus. In order tocreate a new good probiotic beverages for human health and decrease environmentalimpurity from ripe cashew apples. The result shows that juice from ripe cashew applesafter remove tannin and pasteurization at 900C on 10 minutes...

  16. Protective effects of Egyptian cloudy apple juice and apple peel extract on lipid peroxidation, antioxidant enzymes and inflammatory status in diabetic rat pancreas

    OpenAIRE

    Fathy, Samah M.; Drees, Ehab A.

    2016-01-01

    Background Apples possess rich content of varied polyphenolic compounds showing a variety of biological activities that may ascribe to worthy effects against some chronic diseases. The present study was designed to assess the protective effects of the cloudy apple juice (CAJ) and apple peel extract (APE) of Egyptian Anna apple on the complications in experimental diabetes. Materials and methods Four groups were studied. Diabetes was induced by a single dose of streptozotocin (STZ) to only thr...

  17. Loss of Body Weight and Fat and Improved Lipid Profiles in Obese Rats Fed Apple Pomace or Apple Juice Concentrate

    OpenAIRE

    Cho, Kyung-Dong; Han, Chan-Kyu; Lee, Bog-Hieu

    2013-01-01

    The purpose of this study was to investigate the influence of apple pomace (AP) and apple juice concentrate (AC) supplementation on body weight and fat loss as well as lipid metabolism in obese rats fed a high-fat diet. Diet-induced obese rats were assigned to three groups (n=8 for each group): high fat diet (HFD) control, HFD containing 10% (w/w) AP, and HFD containing 10% (w/w) AC. There was also a normal diet group (n=8). After 5 weeks, body weight gain, adipose tissue weight, serum and he...

  18. Heat inactivation of Escherichia coli O157:H7 in apple juice exposed to chlorine.

    Science.gov (United States)

    Folsom, J P; Frank, J F

    2000-08-01

    Exposure of Escherichia coli O157:H7 to chlorine before heat treatment results in increased production of heat shock proteins. Current heating regimens for pasteurizing apple cider do not account for chlorine exposure in the wash water. This research determined the effect of sublethal chlorine treatment on thermal inactivation of E. coli O157:H7. D58-values were calculated for stationary-phase cells exposed to 0.6 mg/liter of total available chlorine and unchlorinated cells in commercial shelf-stable apple juice (pH 3.6). D58-values for unchlorinated and chlorine-exposed cells in buffer were 5.45 and 1.65 min, respectively (P D58-values calculated from these populations are 0.77 min for unexposed cells and 1.19 min for chlorine-exposed cells (P = 0.05). This indicates that a subpopulation of chorine-treated cells is possibly more resistant to heat because of chlorine treatment. The effect of chlorine treatment, however, is insignificant when compared with the effect of losing the shoulder. This is illustrated by the time required to kill the initial 90% of the cell population. This is observed to be 3.14 min for unchlorinated versus 0.3 min for chlorine-exposed cells (P < 0.001). These observations indicate that current heat treatments need not be adjusted for the effect of chlorine treatment. PMID:10945574

  19. Inactivation of Listeria monocytogenes Scott A 49594 in apple juice supplemented with cinnamon.

    Science.gov (United States)

    Yuste, J; Fung, D Y C

    2002-10-01

    Normal (pH 3.7) and adjusted (pH 5.0) pasteurized apple juice containing cinnamon (0, 0.1, 0.2, and 0.3%) was inoculated with Listeria monocytogenes Scott A 49594 at 10(4) CFU/ml and stored at 5 and 20 degrees C for 7 days. Counts on tryptic soy agar (TSA), modified Oxford (MOX) medium, and thin agar layer (TAL) were determined at 1 h and 1, 3, and 7 days. The TAL method (MOX medium overlaid with TSA) was used for the recovery of injured cells. In apple juice, both at normal and adjusted pH, with any doses of cinnamon, no L. monocytogenes (a 4.6-log CFU/ml reduction) was detected after 1 h of storage at both temperatures, and no growth occurred at any points of storage. Therefore, cinnamon by itself (regardless of pH) had a pronounced killing effect. A further enrichment step with brain heart infusion agar showed that L monocytogenes was completely inactivated in apple juice stored at 20 degrees C, except in pH 5.0 samples with 0.1% of cinnamon. The TAL method was as effective as TSA in recovering injured cells of L. monocytogenes. Cinnamon considerably inactivates L. monocytogenes in apple juice and thus enhances the safety of this product. PMID:12380758

  20. Cashew apple juice as microbial cultivation medium for non-immunogenic hyaluronic acid production

    Directory of Open Access Journals (Sweden)

    Adriano H. Oliveira

    2013-12-01

    Full Text Available In this work, natural cashew apple juice was used as cultivation medium as an alternative to substitute brain heart infusion medium. The effect of aeration and juice supplementation with yeast extract on the production of hyaluronic acid in batch fermentation was also investigated. Similar levels of cell mass were obtained in inoculum using cashew apple juice supplemented with yeast extract or the conventional brain heart infusion medium. Fermentation in Erlenmeyer flasks produced low biomass and hyaluronic acid concentrations. The hyaluronic acid concentration and viscosity increased from 0.15 g/L and 3.87 cP (no aeration or medium supplementation to 1.76 g/L and 107 cP, when aeration (2 vvm and 60 g/L of yeast extract were used. The results suggest the production of low-molecular weight hyaluronic acid oligomers instead of the high molecular weight polymer.

  1. Quality Markers of Functional Tomato Juice with Added Apple Phenolic Antioxidants

    Directory of Open Access Journals (Sweden)

    Laura Massini

    2016-02-01

    Full Text Available Using natural antioxidants instead of synthetic additives for food stabilisation is at the forefront of research in food formulation. Matrix interactions and stability studies of the incorporated foods are necessary prior to further processing. In this study, apple peel phenolics were added to a commercial bottled tomato juice. The juice was opened and then stored in the presence of air in the headspace at 4 °C for four days to assess its physical-chemical stability (pH, turbidity, colour and total phenolic content and nutritional content (ascorbic acid and total carotenoids; it was also stored at 4 °C for 10 days for the microbiological analysis. The antimicrobial capacity of the phenolic extracts was tested against a range of food borne pathogens and spoilage microorganisms. Results showed that apple peel phenolics could form complexes with colloidal pectins thus increasing the turbidity, even though this effect was not significant during the four-day storage; the colour of the enriched juice was brighter with enhanced yellowness due to added pigments such as flavonol glycosides. The presence of other natural antioxidants (ascorbic acid and carotenoids in tomato juice was not affected by the addition of peel phenolics. Ascorbic acid was partially reduced during storage in all the juice samples; however, the presence of the added peel phenolics whose amount remained constant over time significantly contributed to a higher radical scavenging capacity compared to the control. The microbiological spoilage of the opened tomato juice was also delayed by two to three days in the presence of apple peel phenolics compared to the control. The antimicrobial capacity was due to a bacteriostatic effect of the phenolic extracts mostly against the growth of yeasts; the antimicrobial capacity was related to the acidity of phenolic acids and the presence of apple flavonoids such as flavan-3-ols.

  2. Explorative study of apple juice fluorescence in relation to antioxidant properties.

    Science.gov (United States)

    Włodarska, Katarzyna; Pawlak-Lemańska, Katarzyna; Khmelinskii, Igor; Sikorska, Ewa

    2016-11-01

    Total fluorescence spectra (excitation-emission matrices, EEM) were recorded for a series of commercial apple juices, including clear and cloudy juices produced from concentrate, cloudy juices that were not from concentrate, and freshly squeezed juices. An exploratory study of the spectra with parallel factor analysis (PARAFAC) revealed three groups of fluorophores with different emission properties, and these properties were characterized by excitation/emission maxima at 270/315nm, (310, 370)/455nm, and 430/(550, 680)nm, respectively. A regression analysis of the total fluorescence spectra arranged into three-way arrays using N-way partial least squares regression methods (NPLS1 and NPLS2) and an analysis of the unfolded spectra by partial least squares methods (PLS1 and PLS2) revealed quantitative relations between the fluorescence and antioxidant properties of juices. The best models for the total phenolic contents and total antioxidant capacities were obtained by applying the NPLS1 method to the EEM. The model parameters were as follows: R(2)CV=0.802, RPD=2.3 for the total phenolic content and R(2)CV=0.808 and RPD=2.3 for the total antioxidant capacity. These results show the potential use of fluorescence spectroscopy for screening apple juices for their antioxidant properties. PMID:27211686

  3. Quality of jinchen orange juice treated with irradiation and pasteurization

    International Nuclear Information System (INIS)

    Jinchen orange juice was treated by pasteurization and irradiation (1.4, 2.8 and 5.6 kGy) to study the effects of sterilization methods on quality of orange juice. The volatile compounds were analyzed by solid phase micro-extraction method combined with GC-MS. The juice color, pH and Vc content were determined, and sensory evaluation of the juice were evaluated. The results showed a total of 54, 47, 57, 55, 53 kinds of compounds were detected in fresh juice, pasteurized juice and 3 irradiated juices, respectively. The irradiated juices had bigger peak area of volatile compounds than pasteurized juice,and the biggest peak area was found in 2.8 kGy irradiation sample. β - myrcene, D - limonene and γ-terpinene, which were the characteristic aroma compounds in orange juice, were detected a higher level in irradiation sample than pasteurization. Vc content and aroma decreased after all treatments. The sample after 1.4 kGy treatment showed highest score in sensory evaluation. It was concluded that low dose irradiation could be used in sterilization processing of orange juice. (authors)

  4. Traditional versus modern apple cultivars – a comparison of juice composition

    Directory of Open Access Journals (Sweden)

    Dobrowolska-Iwanek Justyna

    2015-06-01

    Full Text Available Apples are rich in components that are important for human health, such as polyphenols, organic acids and microelements, but their chemical composition varies with different apple cultivars. We aimed to find out if there is any superiority in traditionally grown apple cultivars in terms of their fruits’ bioactive components content. Juice from two traditionally grown apple cultivars, ‘Mutsu’ and ‘Reinette Simirenko’, was compared to eight popular apple cultivars, ‘Jonagold’, ‘Jonagold Decosta’, ‘Jonica’, ‘Šampion’, ‘Gloster’, ‘Elise’, ‘Golden Delicious’ and ‘Rubin’, and the results are presented. In the study we determined several major and minor nutrient elements, organic acids, phenolic content as well as the antioxidant activity of apple juice made from different cultivars, both modern and traditionally grown. Antioxidant activity determined as FRAP varied from 1.12 (‘Elise’ to 12.10 (‘Jonagold’ mmol Fe dm-3. The concentration of polyphenols fell between 0.16 (‘Elise’ and 1.30 (‘Jonagold’ mg ml-1 gallic acid equivalent. Malic acid concentration was highest in ‘Reinette Simirenko’ and ‘Mutsu’ (6.58 and 5.84 g dm-3, respectively and lowest for ‘Jonagold’ (3.73 g dm-3. The microelement concentrations for the apple cultivar juices were as follows: 8-24 mg dm-3 for Na, 567-1022 mg dm-3 for K, 26.9-59.4 mg dm-3 for Mg and 0.105-0.201 mg dm-3 for Zn. Statistical analysis confirmed a highly positive correlation between total polyphenols and antioxidant activity (r = 0.98, p = 0.001.

  5. Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice

    DEFF Research Database (Denmark)

    Stolzenbach, Sandra; Bredie, Wender Laurentius Petrus; Christensen, Rune Haubo Bojesen;

    2013-01-01

    The impact of product information and repeated exposure of local apple juice on consumer liking, sensory perception and concept associations was studied. Findings showed that consumers had high expectations towards the studied local apples juices. Consequently, the liking for the local apple juices...... information did not fully determine consumer liking. Thus the sensory characteristics were also found to be of importance. Besides liking, the concept associations were also affected by product information. All local apple juices were associated as being more exclusive under informed tasting conditions. No...... to market their products, they are recommended to focus on product information as a selling point as this information strongly influences liking, concept associations and sensory perception of the product. However, in order to ensure successful products, the sensory characteristics of the product...

  6. Choice probability for apple juice based on novel processing techniques

    DEFF Research Database (Denmark)

    Olsen, Nina Veflen; Menichelli, E.; Grunert, Klaus G.;

    2011-01-01

    , within the core of academic consumer research, MEC has been almost ignored. One plausible explanation for this lack of interest may be that studies linking MEC data to choice have been few. In this study, we are to investigate how values and consequences generated from a previous MEC study structure can...... be linked to likelihood of choice. Hypotheses about European consumers’ likelihood of choice for novel processed juice are stated and tested in a rating based conjoint study in Norway, Denmark, Hungary and Slovakia. In the study, consumers probability of choice for high pressure processed (HPP) juice...

  7. Cashew (Anacardium occidentale apple juice lowers mutagenicity of aflatoxin B1 in S. typhimurium TA102

    Directory of Open Access Journals (Sweden)

    Ana Amélia Melo Cavalcante

    2005-01-01

    Full Text Available Cashew (Anacardium occidentale is a medicinal plant native to Brazil and also yields a nutritious fruit juice. Its large pulpy pseudo-fruit, referred to as the cashew apple, contains high concentrations of vitamin C, carotenoids, phenolic compounds and minerals. Natural and processed cashew apple juice (CAJ/cajuina are amongst the most popular juices in Brazil, especially in the north-east. Both juices have antioxidant potential and suppress mutagenicity of hydrogen peroxide. In the present study we evaluated the inhibitory effects of CAJ/cajuina on Aflatoxin B1(AFB1-induced mutation, using the Salmonella/microsome assay with the experimental approaches of pre-, co- and post-treatments. Both CAJ/cajuina suppress AFB1-induced mutagenesis in strain TA102 when applied in co- and in post-treatment. Possible mechanisms for anti-mutagenicity in co-treatment are (a interaction with S9 enzymes, (b metabolization to non-mutagenic compounds of AFB1 or (c inactivation of S9 potential. Total suppression of AFB1 mutagenicity was observed in co-treatment with both CAJ and cajuina. Post-treatment anti-mutagenicity of both juices suggests a modulation of activity of error-prone DNA repair. CAJ/cajuina may be considered promising candidates for control of genotoxicity of AFB1 and may thus be considered as health foods with anti-carcinogenic potential. This promising characteristic warrants further evaluation with in vivo studies.

  8. Factors influencing the inactivation of Alicyclobacillus acidoterrestris spores exposed to high hydrostatic pressure in apple juice

    Science.gov (United States)

    Sokołowska, B.; Skąpska, S.; Fonberg-Broczek, M.; Niezgoda, J.; Chotkiewicz, M.; Dekowska, A.; Rzoska, S. J.

    2013-03-01

    Alicyclobacillus acidoterrestris, a thermoacidophilic and spore-forming bacterium, survives the typical pasteurization process and can cause the spoilage of juices, producing compounds associated with disinfectant-like odour (guaiacol, 2,6 - dibromophenol, 2,6 - dichlorophenol). Therefore, the use of other more effective techniques such as high hydrostatic pressure (HHP) is considered for preserving juices. The aim of this study was to search for factors affecting the resistance of A. acidoterrestris spores to HHP. The baroprotective effect of increased solute concentration in apple juice on A. acidoterrestris spores during high pressure processing was observed. During the 45 min pressurization (200 MPa, 50°C) of the spores in concentrated apple juice (71.1°Bx), no significant changes were observed in their number. However, in the juices with a soluble solids content of 35.7, 23.6 and 11.2°Bx, the reduction in spores was 1.3-2.4 log, 2.6-3.3 log and 2.8-4.0 log, respectively. No clear effect of age of spores on the survival under high pressure conditions was found. Spores surviving pressurization and subjected to subsequent HHP treatment showed increased resistance to pressure, by even as much as 2.0 log.

  9. Carvacrol and p-cymene inactivate Escherichia coli O157:H7 in apple juice

    Directory of Open Access Journals (Sweden)

    Roller Sibel

    2005-06-01

    Full Text Available Abstract Background Outbreaks of food poisoning associated with drinking un-pasteurised apple juice contaminated with enterohaemorrhagic Escherichia coli O157:H7 are a cause of serious illness and occasionally death. Whilst a well-established heat process (pasteurisation will readily eliminate the pathogen, some consumers are demanding more fresh-like foods that have not been subjected to processing methods that are perceived as severe and may lead to loss of flavour and vitamins. Therefore, alternative methods are being investigated to replace pasteurisation and improve the safety of minimally-processed juices. The addition of natural antimicrobial substances such as the phenolic substances carvacrol and p-cymene (derived from the essential oils of herbs and spices provides a potential new route to assure safety and extend the shelf-life of raw fruit juices. The aim of this study was to evaluate the addition of very low concentrations (0.25–1.25 mM of carvacrol and p-cymene both individually and in combination as a novel means of controlling Escherichia coli O157:H7 in un-pasteurised apple juice. Results When inoculated at a level of 4 log CFU/ml into un-pasteurised apple juice (pH 3.20 ± 0.06, Escherichia coli O157:H7 survived for up to 3 and 19 days at 25° and 4°C, respectively. Treatment of the juice with 1.25 mM carvacrol or p-cymene reduced the numbers of E. coli O157:H7 to undetectable levels within 1–2 days at both storage temperatures. The effective concentrations of carvacrol could be reduced even further by combining it at 0.5 mM with cymene at 0.25 mM. The phenolic compounds were biocidal against both spoilage yeasts and E. coli O157:H7 thereby increasing the shelf-life and improving the safety of un-pasteurised apple juice, particularly when stored at chill temperatures. Conclusion The results showed that the natural antimicrobial compounds carvacrol and p-cymene could potentially be used to extend the shelf life and improve

  10. Simultaneous determination of 5-hydroxymethylfurfural and patulin in apple juice by reversed-phase liquid chromatography.

    Science.gov (United States)

    Gökmen, V; Acar, J

    1999-06-25

    A rapid, simple and economical method was described for the simultaneous determination of 5-hydroxymethylfurfural (HMF) and patulin in apple juice. The sample was extracted with ethyl acetate and the extract was then cleaned up by extraction with a sodium carbonate solution. Then HMF and patulin were determined by reversed-phase liquid chromatography using a C18 column and a photodiode array detector. HMF and patulin could be completely resolved by using the mixture water-acetonitrile (99:1, v/v) as the mobile phase with a flow rate of 1.0 ml/min. Mean recoveries of HMF ranged from 86% to 100% with an overall mean of 94%, that of patulin ranged from 94% to 125% with an overall mean of 103%, for different spiking levels. The limits of detection for HMF and patulin in apple juice were found to be < 0.01 mg/l and < 5 micrograms/l, respectively. PMID:10431352

  11. Dried apple snacks enriched with mandarin juice improves antioxidant capacity and decreases inflammation in obese children.

    OpenAIRE

    CODOÑER FRANCH, PILAR; Betoret Valls, María Ester; Betoret Valls, Noelia; López Jaén, Ana Belén; Valls Bellés, Maria Victoria; Fito Maupoey, Pedro

    2013-01-01

    [EN] Background: A favorable effect over development of degenerative diseases is derived of an adecuate intake of fruit and vegetables, mainly due to their antioxidant compounds Objectives: The goal of this study was to test the effect in vivo over oxidant status and inflammation in obese children of a novel food product made of dried apples enriched with mandarin juice by vacuum impregnation. Methods: A four-week intervention study was conducted in 41 obese childre...

  12. Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification

    OpenAIRE

    Tapati Bhanja Dey; Rintu Banerjee

    2014-01-01

    Polygalacturonase and α-amylase play vital role in fruit juice industry. In the present study, polygalacturonase was produced by Aspergillus awamori Nakazawa MTCC 6652 utilizing apple pomace and mosambi orange (Citrus sinensis var mosambi) peels as solid substrate whereas, α-amylase was produced from A. oryzae (IFO-30103) using wheat bran by solid state fermentation (SSF) process. These carbohydrases were decolourized and purified 8.6-fold, 34.8-fold and 3.5-fold, respectively by activated ch...

  13. Determination of patulin in commercial apple juice by micellar electrokinetic chromatography.

    Science.gov (United States)

    Murillo, M; González-Peñas, E; Amézqueta, S

    2008-01-01

    A novel and validated micellar electrokinetic capillary chromatography (MEKC) method using ultraviolet detection (UV) has been applied to the quantitative analysis of patulin (PAT) in commercial apple juice. Patulin was extracted from samples with an ethylacetate solution. The micellar electrokinetic capillary chromatography (MECK) parameters studied for method optimization were buffer composition, voltage, temperature, and a separation between PAT and 5-hydroxymethylfurfural (HMF) (main interference in apple juice PAT analysis) peaks until reaching baseline. The method passes a series of validation tests including selectivity, linearity, limit of detection and quantification (0.7 and 2.5 microgL(-1), respectively), precision (within and between-day variability) and recovery (80.2% RSD=4%), accuracy, and robustness. This method was successfully applied to the measurement of 20 apple juice samples obtained from different supermarkets. One hundred percent of the samples were contaminated with a level greater than the limit of detection, with mean and median values of 41.3 and 35.7 microgL(-1), respectively. PMID:17707570

  14. The inner quality of orange juice and apple juice. Assessment by the use of microbiological methods.

    OpenAIRE

    Ekasari, I.

    1989-01-01

    A modified Salmonella mutagenicity assay and a cytotoxicity test were developed to. determine the concentration of sensorially inactive Maillard Intermediate Products (MIP) in fruit juices. The formation of MIP is initiated by heat treatments necessary for pasteurization and thermal concentration. In industrial and laboratory prepared orange juices their concentration was seen to be related to the intensity of the heat treatment and to allow a shelf-life prediction in relation to non-enzymati...

  15. Isotopic and elemental characterisation of Slovenian apple juice according to geographical origin: Preliminary results.

    Science.gov (United States)

    Bizjak Bat, Karmen; Eler, Klemen; Mazej, Darja; Mozetič Vodopivec, Branka; Mulič, Ines; Kump, Peter; Ogrinc, Nives

    2016-07-15

    This study examined the applicability of stable isotope and multi-element data for determining the geographical origin of fresh apple juices. Samples included three apple cultivars (Idared, Golden Delicious and Topaz) harvested in 2011 and 2012 from five different geographical regions of Slovenia. Regional discrimination of the juice samples was most successful when using linear discriminant analysis (LDA) and taking into account the following parameters: δ(2)H and δ(18)O content of juice water; δ(15)N and δ(13)C content of the pulp, (D/H)I and (D/H)II in ethanol and the concentration of S, Cl, Fe, Cu, Zn and Sr. Overall prediction ability was 83.9%. The factors that best distinguished the different types of cultivar were the δ(2)H and δ(18)O content of fruit juice water; the δ(13)C and (D/H)I content of ethanol; and the concentration of S, Mg, K, Cu, and Ti. Prediction ability, taking into account all ten parameters, was 75.8%. PMID:26948593

  16. 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.

  17. SMB chromatography applied to the separation/purification of fructose from cashew apple juice

    Directory of Open Access Journals (Sweden)

    D.C.S. Azevedo

    2000-12-01

    Full Text Available The simulated moving-bed (SMB technology has been successfully used in separations in petrochemical, food and fine chemical industries. This work is intended to show a potencial economic alternative for the industrial processing of the cashew apple juice. The cashew tree is a native tropical plant abundant in Northeastern Brazil, whose commercial value relies mainly on the processing of its nut. The penduncle of the fruit is called the cashew apple. Despite its high nutrition value, around 90% of the crop spoils on the soil. Simulation and experimental results are presented for SMB separation of fructose from glucose, both present (~40 kg/m³ in the aqueous phase of comercial cashew apple juice. Kinetic and equilibrium data for fructose and glucose on packed columns using cation-exchange resins are reported. Experimental results for SMB operation indicate close to 90% purity in each product (fructose-rich extract and glucose-rich raffinate. Simulated unit performance and internal profiles agree well with experimental values. To increase the added-value and versatility of the products, either a step of isomerization of the raffinate or diverse SMB fluid-solid flowrate ratios may be applied. By this way, a wide range of products may be obtained, from nearly pure fructose to 42%, 55% and 90% solutions, which are the standard high fructose syrup concentrations. If solids content is conveniently raised to the usual HFCS (high fructose corn syrup comercial standards, these products may be used as food additives, thus confirming a potentially attractive use of cashew apple juice.

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

    Directory of Open Access Journals (Sweden)

    Milagros Serrana

    1993-12-01

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

  19. Volatile Profile of Cashew Apple Juice Fibers from Different Production Steps

    Directory of Open Access Journals (Sweden)

    Ana Carolina de Oliveira Nobre

    2015-05-01

    Full Text Available This study aimed to determine the volatile profile of cashew apple fibers to verify which compounds are still present after successive washings and thus might be responsible for the undesirable remaining cashew-like aroma present in this co-product, which is used to formulate food products like vegetarian burgers and cereal bars. Fibers were obtained from cashew apple juice processing and washed five times in an expeller press. Compounds were analyzed by the headspace solid-phase micro extraction technique (HS-SPME and gas chromatography-mass spectrometry (GC-MS, using a DB-5 column. Sensory analysis was also performed to compare the intensity of the cashew-like aroma of the fibers with the original juice. Altogether, 80 compounds were detected, being esters and terpenes the major chemical classes. Among the identified substances, 14 were classified as odoriferous in the literature, constituting the matrix used in the Principal Component Analysis (PCA. Odoriferous esters were substantially reduced, but many compounds were extracted by the strength used in the expeller press and remained until the last wash. Among them are the odoriferous compounds ethyl octanoate, γ-dodecalactone, (E-2-decenal, copaene, and caryophyllene that may contribute for the mild but still perceptible cashew apple aroma in the fibers that have been pressed and washed five times. Development of a deodorization process should include reduction of pressing force and stop at the second wash, to save water and energy, thus reducing operational costs and contributing to process sustainability.

  20. Inactivation of Salmonella typhimurium and Escherichia coli O157:H7 in apple juice by a combination of nisin and cinnamon.

    Science.gov (United States)

    Yuste, J; Fung, D Y C

    2004-02-01

    Pasteurized apple juice with nisin (0, 25, 50, 100, and 200 ppm, wt/vol) and cinnamon (0 and 0.3%, wt/vol) was inoculated with Salmonella Typhimurium and Escherichia coli O157:H7 at 10(4) CFU/ml and stored at 5 and 20 degrees C. Counts on tryptic soy agar (TSA), selective medium (xylose Lysine desoxycholate agar for Salmonella Typhimurium, and MacConkey sorbitol agar for E. coli O157:H7), and thin agar layer (TAL) were determined at 1 h and 1, 3, 7, and 14 days. The TAL method (selective medium overlaid with TSA) was used for recovery of sublethally injured cells. The pathogens were gradually inactivated by the acidic pH of apple juice. Nisin and cinnamon greatly contributed to the inactivation. The killing effect was more marked at 20 degrees C, with counts in all treated samples being undetectable by direct plating in 3 days for Salmonella Typhimurium and 7 days for E. coli O157:H7. Thus, several factors influenced the decrease in counts: low pH, addition of nisin and cinnamon, and storage temperature. The TAL method was as effective as TSA in recovering injured cells of the pathogens. The combination of nisin and cinnamon accelerates death of Salmonella Typhimurium and E. coli O157:H7 in apple juice and so enhances the safety of the product. PMID:14968972

  1. Impact of cold plasma on Citrobacter freundii in apple juice: inactivation kinetics and mechanisms.

    Science.gov (United States)

    Surowsky, Björn; Fröhling, Antje; Gottschalk, Nathalie; Schlüter, Oliver; Knorr, Dietrich

    2014-03-17

    Various studies have shown that cold plasma is capable of inactivating microorganisms located on a variety of food surfaces, food packaging materials and process equipment under atmospheric pressure conditions; however, less attention has been paid to the impact of cold plasma on microorganisms in liquid foodstuffs. The present study investigates cold plasma's ability to inactivate Citrobacter freundii in apple juice. Optical emission spectroscopy (OES) and temperature measurements were performed to characterise the plasma source. The plasma-related impact on microbial loads was evaluated by traditional plate count methods, while morphological changes were determined using scanning electron microscopy (SEM). Physiological property changes were obtained through flow cytometric measurements (membrane integrity, esterase activity and membrane potential). In addition, mathematical modelling was performed in order to achieve a reliable prediction of microbial inactivation and to establish the basis for possible industrial implementation. C. freundii loads in apple juice were reduced by about 5 log cycles after a plasma exposure of 480s using argon and 0.1% oxygen plus a subsequent storage time of 24h. The results indicate that a direct contact between bacterial cells and plasma is not necessary for achieving successful inactivation. The plasma-generated compounds in the liquid, such as H2O2 and most likely hydroperoxy radicals, are particularly responsible for microbial inactivation. PMID:24462703

  2. Carbendazim and metalaxyl residues in post-harvest treated apples.

    Science.gov (United States)

    Su, Yirong; Mitchell, S H; Mac AntSaoir, S

    2003-08-01

    Bramley apples were treated with Ridomil mbc 60 WP, containing carbendazim and metalaxyl, at half and full rate application at 10 and 20 degrees C, and with diphenylamine to control disease during storage. Carbendazim and metalaxyl residues were determined by HPLC and GC/MS, respectively, in apple core, flesh and peel at the initial time, 3 and 6 months after storage under controlled atmosphere conditions of 4.5 degrees C, 5% CO(2) and 1% O(2). The concentration of carbendazim residues in apple flesh was metalaxyl residues in apple flesh was metalaxyl in apple was 1.0 mg kg(-1). The temperature of the fungicide solution had little effect on the carbendazim residues but did have some effect on metalaxyl residues. Carbendazim residue content per apple was decreased when diphenylamine was included. A change in the ratio of carbendazim to metalaxyl was noted in the flesh, core and peel of the stored apple. The ratio of carbendazim to metalaxyl was 5:1 in the fungicide mix as applied. The ratio remained fairly constant in the core during storage. However, the ratio changed significantly in the peel and, to a lesser extent, and in a different direction, in the flesh. In the peel, the ratio was around 15:1 at 3 months of storage and 12:1 after 6 months of storage, whereas for flesh the ratios were 2:1 and 4:1, respectively. PMID:13129789

  3. 75 FR 69628 - Non-Frozen Apple Juice Concentrate From the People's Republic of China: Final Results of Sunset...

    Science.gov (United States)

    2010-11-15

    ... Duty Order on Certain Non-Frozen Apple Juice Concentrate from the People's Republic of China, 70 FR... Concentrate From the People's Republic of China, 65 FR 35606 (June 5, 2000). On November 2, 2005, the... sunset review of this order. See Initiation of Five-Year (``Sunset'') Review, 75 FR 60731 (October...

  4. Polyphenol profiling of a red-fleshed apple cultivar and evaluation of the color extractability and stability in the juice.

    Science.gov (United States)

    Malec, Marta; Le Quéré, Jean-Michel; Sotin, Hélène; Kolodziejczyk, Krzysztof; Bauduin, Rémi; Guyot, Sylvain

    2014-07-23

    Red-fleshed apples can be used for the production of innovative products such as rosé juices and ciders. Phenolic compounds including procyanidins (i.e., condensed tannins) and anthocyanins were quantified in the fruits and juices of a red-fleshed apple cultivar by chromatography coupled to UV-visible and mass spectrometry. Juice color was characterized by colorimetry. The influence of oxygen, pH, sulfites, ascorbic acid, and copper on the color stability of the juice was studied in an experimental design. Fruits were rich in polyphenols (0.5 g/100 g FW), with anthocyanins and procyanidins accounting for 9 and 73% of total polyphenols, respectively. Extractability of anthocyanins in the juice was 26%. Juice storage under air atmosphere at 35 °C resulted in significant browning with the anthocyanin level decreasing up to 86% after 14 days. In contrast, color was stable for storage under argon atmosphere. Sulfites, ascorbic acid, and copper have only a slightly influence on color stability in those conditions. PMID:24655330

  5. Ethylene Emission of Apples Treated with 1-Methylcyclopropene During Storage

    Directory of Open Access Journals (Sweden)

    Melnyk Oleksandr

    2014-09-01

    Full Text Available The effect of post-harvest application of 1-methylcyclopropene (1-MCP on ethylene emission in early-winter apple (cv. ‘Calville’, winter (‘Gloster’, ‘Golden Delicious’ and ‘Jonagold’, and late-winter cultivars (‘Granny Smith’, ‘Idared’ and ‘Reinette Simirenko’ w as investigated. The fruits were picked at a commercial harvest time and half of them were treated with 1-MCP (‘SmartFresh™’ 0.068 gm-3 for 24 h at 5 °C. Then both groups of apples were placed in a common storage at the temperature of 2 °C. The intensity of fruit ethylene emission (rate of ethylene production was measured and 1 -MCP inhibition index was calculated. During storage, activity of ethylene emission by control apples of ‘Calville’ and ‘Golden Delicious’ showed typical climacteric pattern, while the intensity of ethylene emission of apples of other cultivars only increased gradually. The change of ethylene activity of early-winter apple cv. ‘Calville’ and winter cv. ‘Jonagold’, both treated with 1-MCP after harvest, had exponential character, especially actively increasing after 3 months of storage. At the same time ethylene emission of 1 -MCP treated fruits of other cultivars changed steadily to a low level and was effectively suppressed during the whole 6-month period of storage in normal atmosphere. The value of inhibition index of fruits treated by 1-MCP confirmed the consistent restoration of the ability to ethylene synthesis and thus to post-harvest ripening of some apples cultivars.

  6. Rapid reversed-phase liquid chromatographic determination of patulin in apple juice.

    Science.gov (United States)

    Gökmen, V; Acar, J

    1996-04-12

    A rapid, simple and economical method using a limited amount of organic solvent is described for the determination of patulin in apple juice. The sample was extracted with ethyl acetate and the extract was cleaned up by extraction with sodium carbonate solution. Patulin was then determined by reversed-phase liquid chromatography using a MicroPack C18 column and a variable-wavelength UV-Vis detector set at 276 nm. Patulin and 5-hydroxymethylfurfural were completely resolved by using water-acetonitrile (99:1, v/v) as the mobile phase at a flow-rate of 1.0 ml/min. The detection limit was < 5 micrograms/l and the recovery was 98%. PMID:8680596

  7. Production of Biosurfactant by Pseudomonas aeruginosa Grown on Cashew Apple Juice

    Science.gov (United States)

    Rocha, Maria V. P.; Souza, Maria C. M.; Benedicto, Sofia C. L.; Bezerra, Márcio S.; Macedo, Gorete R.; Saavedra Pinto, Gustavo A.; Gonçalves, Luciana R. B.

    In this work, the ability of biosurfactant production by Pseudomonas aeruginosa in batch cultivation using cashew apple juice (CAJ) and mineral media was evaluated. P. aeruginosa was cultivated in CAJ, which was supplemented with peptone (5.0 g/L) and nutritive broth. All fermentation assays were performed in Erlenmeyer flasks containing 300 mL, incubated at 30°C and 150 rpm. Cell growth (biomass and cell density), pH, and superficial tension were monitored vs time. Surface tension was reduced by 10.58 and 41% when P. aeruginosa was cultivated in nutrient broth and CAJ supplemented with peptone, respectively. These results indicated that CAJ is an adequate medium for growth and biosurfactant production. Best results of biosurfactant production were obtained when CAJ was supplemented with peptone.

  8. Determination of patulin in apple juice: comparative evaluation of four analytical methods.

    Science.gov (United States)

    Katerere, David R; Stockenström, Sonja; Balducci, Gabriele; Shephard, Gordon S

    2007-01-01

    The performance of 4 purification methods for the analysis of patulin in apple juice was evaluated by high-performance liquid chromatography (HPLC). Samples were spiked with patulin at 10, 20, 50, 100, and 150 ppb (ng/mL) and extracted by one of 4 methods (3 solid-phase extraction and one liquid-liquid extraction), and then analyzed by HPLC-UV under the same isocratic conditions. The methods were validated for recovery, linearity, and precision at high and low concentrations. Recoveries were all >70% for spiking range 10-150 ppb. The relative standard deviation for repeatability was found to meet European Union Directive requirements. In addition, all the methods showed baseline separation from hydroxymethylfurfural. PMID:17373447

  9. Ethylene Emission of Apples Treated with 1-Methylcyclopropene During Storage

    OpenAIRE

    Melnyk Oleksandr; Drozd Olga; Boicheva Natalia; Zhmudenko Yuliia; Melnyk Igor; Khudik Liudmyla; Remeniuk Leonid; Vykhvatniuk Liubomyr

    2014-01-01

    The effect of post-harvest application of 1-methylcyclopropene (1-MCP) on ethylene emission in early-winter apple (cv. ‘Calville’), winter (‘Gloster’, ‘Golden Delicious’ and ‘Jonagold’), and late-winter cultivars (‘Granny Smith’, ‘Idared’ and ‘Reinette Simirenko’) w as investigated. The fruits were picked at a commercial harvest time and half of them were treated with 1-MCP (‘SmartFresh™’ 0.068 gm-3) for 24 h at 5 °C. Then both groups of apples were placed in a common storage at the temperatu...

  10. Confirmation of patulin and 5-hydroxymethylfurfural in apple juice by gas chromatography/mass spectrometry.

    Science.gov (United States)

    Rupp, H S; Turnipseed, S B

    2000-01-01

    A gas chromatographic/mass spectrometric (GC/MS) method was developed for the confirmation of patulin and 5-hydroxymethylfurfural (HMF) extracted from apple juice. The extraction is based on the official AOAC method for liquid chromatographic analysis. Juice extracts are quickly and easily derivatized with bis(trimethylsilyl)trifluoracetamide under mild conditions, and the trimethylsilyl ethers of the analytes are stable for at least several hours. The analytes are determined by GC/MS using an electron-impact source and selected ion monitoring of characteristic ions. For both analytes, the interassay differences between base-peak ratios for samples and standards were all <7.1% (absolute). The presence of patulin was confirmed at fortification levels of about 30-400 microg/L and naturally occurring levels of about 80-400 microg/L. The presence of HMF was also confirmed at levels < or = 2 mg/L. The proposed mass spectral fragmentation pathways of the analytes are presented. PMID:10868584

  11. In Vitro Inhibitory Effect of Clove Essential Oil and Its Two Active Principles on Tooth Decalcification by Apple Juice

    Directory of Open Access Journals (Sweden)

    Charu M. Marya

    2012-01-01

    Full Text Available The dental erosion or decalcification of enamel is a significant clinical problem. Apple acidic beverages are thought to increase the potential for dental erosion. The purpose of this in vitro study was to investigate the effect of clove essential oil (CEO and its active principles on tooth decalcification of apple juices. On GC-MS analysis, CEO showed a high content of eugenol (58.29% and eugenyl acetate (19.10%. Teeth specimens were randomly divided into 5 treatment groups: control, CEO, eugenol, eugenyl-acetate, and fluoride. The specimens were exposed for 24 h and were analyzed for calcium contents using Inductively Coupled Plasma with Optical Emission Spectroscopy (ICP-OES. Data were analyzed using student t-test (<0.05. CEO, eugenol, and eugenyl-acetate significantly decreased the decalcification of tooth by the apple juice to only 17, 24, and 21 mgL−1, respectively. Hemolytic activity on human erythrocytes was studied to exclude the possibility of further associated cytotoxicity. It was observed that the CEO and its two lead molecules inhibit the decalcification and/or promote the remineralization caused by the apple juices. The effect of the test compounds appears to be distinct like that of fluoride treatment. CEO may, therefore, serve to be a promising adjunct to fluoride in the treatment of root caries during minimally invasive therapy.

  12. Demand for carbon-neutral food – evidence from a Discrete Choice Experiment for milk and apple juice

    OpenAIRE

    Breustedt, Gunnar

    2014-01-01

    To internalize climate-related external costs from agricultural production and food consumption Pigou taxes and carbon credits increase private costs for food. Voluntary consumer choices for carbon-neutral food can be advantageous over such policy measures since they avoid higher food prices for the poor. We empirically analyze consumers’ willingness-to-pay for hypothetical carbon-reduced as well as carbon-neutral milk and apple juice. Data are collected in Discrete Choice Experiments in a Ge...

  13. Dried apples enriched with mandarin juice by vacuum impregnation improve antioxidant capacity and decrease inflammation in obese children

    OpenAIRE

    Pilar Codoñer-Franch; Ester Betoret; Noelia Betoret; Ana B. López-Jaén; Victoria Valls-Belles; Pedro Fito

    2013-01-01

    Background: A favorable effect over development of degenerative diseases is derived of an adecuate intake of fruit and vegetables, mainly due to their antioxidant compounds Objectives: The goal of this study was to test the effect in vivo over oxidant status and inflammation in obese children of a novel food product made of dried apples enriched with mandarin juice by vacuum impregnation. Methods: A four-week intervention study was conducted in 41 obese children (> 2 standard deviation score-...

  14. Inactivation of spoiling microorganisms in apple juice by a combination of essential oils' constituents and physical treatments.

    Science.gov (United States)

    Chueca, Beatriz; Ramírez, Nayeli; Arvizu-Medrano, Sofía M; García-Gonzalo, Diego; Pagán, Rafael

    2016-07-01

    A combination of different hurdles, such as mild heat (54 ℃ for 10 min) or pulsed electric field (25 pulses; 25 kV/cm; 3.35 kJ/cm per pulse) treatments and essential oils constituents (carvacrol, citral, and (+)-limonene), to reduce spoiling bacteria and yeasts in apple juice was evaluated. For this purpose, the heat and pulsed electric field resistances of five strains of Leuconostoc spp. and five Saccharomyces spp. strains were assayed, achieving different inactivation levels for each treatment and strain. For instance, Leuconostoc fallax 74, the most heat-resistant strain, was the second-most sensitive strain to pulsed electric field. The most resistant strains were exposed to combined processes of heat or pulsed electric field and 0.2 µl/ml essential oils constituents. The combination of heat and essential oils constituents proved to be synergistic against both microorganisms in apple juice. The most effective was the combination of mild heat and carvacrol, which caused the inactivation of 99% of L. fallax 74 and 99.99% of Saccharomyces cerevisiae CECT 1172 cells. Therefore, this study shows the great potential of carvacrol, citral, and (+)-limonene in combined treatments with mild heat to achieve a higher degree of inactivation of spoiling microorganisms in apple juice, and thus, to extend its shelf life. PMID:26385989

  15. Effect of treatment with adsorbent resin on the volatile profile and physicochemical characteristics of clarified cashew apple juice

    Directory of Open Access Journals (Sweden)

    Adriana Dutra Sousa

    2013-12-01

    Full Text Available Increased preference for healthy and functional foods could be an opportunity to increase the consumption of clarified cashew apple juice. Given its level of fructose, glucose, and vitamin C, it can be used as a base in blends. However, its characteristic odor can interfere with the acceptance of these formulations, especially by consumers who are not familiar with cashew aroma. The aim of this study was to evaluate the effect of treatment with macroporous resins (FPA54, FPX66, XAD761, and XAD4 on the volatile profile and physicochemical characteristics of clarified cashew apple juice. After the treatment with the resins, the volatile profile was evaluated using solid-phase microextraction (SPME and gas chromatography/mass spectrometry (GC/MS. The physicochemical analyses performed were: pH, soluble solids (ºBrix, total titrable acidity, reducing sugars, and vitamin C. Gas chromatography analyses showed that XAD4 and FPX66 led to a reduction of the initial amount of volatile compounds to 14.05% and 15.72%, respectively. These two resins also did not affect the physicochemical characteristics of the clarified cashew apple juice.

  16. Encapsulation artocarpanone and ascorbic acid in O/W microemulsions: Preparation, characterization, and antibrowning effects in apple juice.

    Science.gov (United States)

    Dong, Xue; Zhu, Qin; Dai, Yaqing; He, Jianfei; Pan, Hongyang; Chen, Jie; Zheng, Zong-Ping

    2016-02-01

    The aim of this study is to improve artocarpanone solubility by developing an O/W microemulsion with the evaluation of its antibrowning effects. The chemical and physical stabilities as well as antibrowning effects in apple juice were also evaluated. The formulation of artocarpanone microemulsion consisted of 4% w/w of ethyl butyrate, 10.67% w/w of Tween 80, 5.33% w/w of polyethylene glycol 400, and 80% w/w of water, with a maximum solubility of artocarpanone up to 10.54 ± 0.01 mg/mL, at least 3000-folds increase in solubility compared that in water. Encapsulating artocarpanone and ascorbic acid (VC) into microemulsion simultaneously decreased modest artocarpanone solubility whereas improving its stability in long-term storage. Blank, artocarpanone and artocarpanone-Vc-loaded microemulsions demonstrated steadily during accelerated and long-term storage. Artocarpanone-Vc-loaded microemulsion showed strong antibrowning effects in apple juice at room temperature in 24h, suggesting that artocarpanone-Vc-loaded microemulsion is a good antibrowning agent for apple juices. PMID:26304444

  17. Gamma radiation and thermal treatment effects on the conservation of natural apple (Malus domestica) juice, cv. gala

    International Nuclear Information System (INIS)

    This work studies the apple juice preservation without chemicals. The samples were exposed to the following treatments: heating (control, 600 C/20 min and 800 C/20 min); irradiation (control; 2, 4 and 6 kGy); heating plus irradiation. The quality control was carried out by physical and chemical analyses (soluble solids; titratable acidity, pH, ascorbic acid and color), microbiological and sensorial analyses. The samples were stored at refrigeration temperature (5 ± 30 C) for 180 days. The results showed few variations in the soluble solids, acidity, pH and ascorbic acid for all treatments. However, the 6 kGy dose kept the chemical characteristics of the juice, providing a clear juice, with better appearance and microorganisms free. (author). 24 refs., 11 figs., 12 tabs

  18. Conservation of apple and pear juice concentrates. Synergic effect of heat and radiation

    International Nuclear Information System (INIS)

    This paper aims at assessing the feasibility for conserving apple and pear-juice concentrates through the synergic action of heat and radiation. The material was packed in sterile 100-μm polyethylene bags and, after the treatment was applied, the resulting fractions were stored under room temperature (250C+-10C). The temperature applied to the samples before irradiation was 500C during 10 minutes and the doses were 100, 200, 300 and 400 krad. For such purposes, a 60Co 165-krad/h source was used, located in a mobile irradiator. Periodical microbiological, chemical and organoleptic controls of the food were performed on both control and on irradiated samples, with or without heat. A single alterating microorganism was isolated from all the samples, which was featured as Saccharomyces rouxii. Adopting the temperature as an application variable and the absorbed dose as a constant, the above osmophilic yeast is considerably more sensitive to radiations when it is suspended in a 50% sucrose solution, after the latter was submitted to a 500C temperature treatment. It has been proved that 72.5 krad are needed to attain the reduction of a logarithmic cycle in the Saccharomyces rouxii population irradiated at room temperature, while 36 krad are needed if the sample has been previously heated to 500C for 10 minutes. An attempt was made to apply the synergism of such process to the juice concentrate. Below 500C associated with 400 krad gamma radiation, a total inactivation took place in the Saccharomyces rouxii during the 150 days under analysis. Colour changes were detected in the concentrate; however, the acceptability features for consumption remained at a normal value (level 5) in a hedonic scale of 7 points. (author)

  19. Conservation of Apple and Pear Juice Concentrates. Synergic Effect of Heat and Radiation

    International Nuclear Information System (INIS)

    This paper aims at assessing the feasibility for conserving apple and pear-juice concentrates through the synergic action of heat and radiation. The material was packed in sterile 100-μm polyethylene bags and, after the treatment was applied, the resulting fractions were stored under room temperature (25°C ± 1°C). The temperature applied to the samples before irradiation was 50°C during 10 minutes and the doses were 100, 200, 300 and 400 krad. For such purposes, a 60Co 165-krad/h source was used, located in a mobile irradiator. Periodical microbiological, chemical and organoleptic controls of the food were performed on both control and on irradiated samples, with or without heat. A single alterating microorganism was isolated from all the samples, which was featured as Saccharomices rouxii. Adopting the temperature as an application variable and the absorbed dose as a constant, the above osmophylic yeast is considerably more sensitive to radiations when it is suspended in a 50% sucrose solution, after the latter was submitted to a 50°C temperature treatment. It has been proved that 72.5 krad are needed to attain the reduction of a logarithmic cycle in the Saccharomices rouxii population irradiated at room temperature, while 36 krad are needed if the sample has been previously heated to 50°C for 10 minutes. An attempt was made to apply the synergism of such process to the juice concentrate. Below 50°C associated with 400 krad gamma radiation, a total inactivation took place in the Saccharomices rouxii during the 150 days under analysis. Colour changes were detected in the concentrate; however, the acceptability features for consumption remained at a normal value (level 5) in a hedonic scale of 7 points. (author)

  20. Biosorption of lead (II) ions by NaOH-activated apple (Malus domestica) juice residue

    Science.gov (United States)

    Arimurti, Devita Dwi; Heraldy, Eddy; Lestari, Witri Wahyu

    2016-02-01

    This research studied the removal of Pb(II) ions from aqueous solutions using NaOH-activated apple (Malus domestica) juice residue. Biosorbent was characterized with Fourier Transform Infrared Spectrophotometer (FTIR), and Surface Area Analyzer (SAA). The effects of biosorbent dosage, pH, contact time and initial metal ion concentration had been investigated in batch-adsorption method. The biosorption kinetic data were analyzed by pseudo-first-order and pseudo-second-order kinetics model. Freundlich and Langmuir's isotherm were used to describe the biosorption process. The optimum conditions of Pb(II) adsorption was observed at 60 min of contact time, pH 4, and 0.1 g biosorbent dosage in 25 ml solution. The biosorption kinetics followed the pseudo-second-order kinetic model, resulted biosorption constant rate of 0.184 g.mg-1.min-1. The Langmuir isotherm model exhibited the best fit to experimental data. The maximum biosorption capacity of Pb(II) determined according to the Langmuir model was 90.90 mg.g-1 at 302 K, with the adsorption energy of 26.429 kJ.mol-1.

  1. Scanning Electron Microscopy Structure and Firmness of Papain Treated Apple Slices

    OpenAIRE

    Luo, Yaguang; Patterson, Max E.; Swanson, Barry G.

    1992-01-01

    'Mcintosh' apple (Malus domesrica Borkh.) slices were treated with papain. Textural changes were recorded with an Instron Universal Testing Machine. Structural changes and distribution of microorganisms in apple tissues after treatment were observed with a scanning electron microscope (SEM). Apple slices submerg ed in a 1% papain solution were significantly firmer than apple slices submerged in the distilled water control for a 24 hour period (P < 0.05). Three and four days after slicing , a ...

  2. Influence of aeration in the fermentative activity of Kloeckera apiculata during fermentation of apple juice

    International Nuclear Information System (INIS)

    The influence of aeration on the fermentative activity of Kloeckera apiculata RIVE 9-2-1 was studied in order to evaluate the production of metabolites of the fermentation. To achieve this, the strain was cultured in Erlenmeyer flasks containing sterilized and aroma removed apple juice, and the chemical compounds produced during fermentation in shaken (200 min-1) and static (without agitation) cultivation were determined. The results showed that the agitation of the culture medium increases production of higher alcohols (till 591.0 mg/L) compared to static cultivation, whereas on the contrary, the production of acetic acid, ethyl acetate and glycerol (260.0 ± 11.0 mg/L, 196.0 ± 10.0 mg/L y 2.6±0.2 g/L) were higher compared to shaken cultivation (222.0 ± 8.0 mg/L, 96.0 ± 4.5 mg/L and 1.8 ± 0.2 g/L) respectively. Batch cultivations carried out in bioreactor with air flux of 25 l/h reported a growth rate μ of 0.17 h-1, production of ethanol (12.5 ± 2.0 g/L) and other compounds typically produced during alcoholic fermentation. The concentration of dissolved oxygen in the fermentation medium affects its metabolism thus; insufficient amounts of oxygen would provoke a respirofermentative metabolism. The best results in terms of organoleptic quality of the fermented beverage regarding to aroma, taste and flavor was obtained when fermented in static cultivation. The control of aeration during fermentation can be used to control the synthesis of chemical compounds of sensory impact in the production of fermented beverages.

  3. Identification of an interfering substrate in apple juice and improvement for determination of patulin with high-performance liquid chromatography analyses.

    Science.gov (United States)

    Mochizuki, Naoki; Hoshino, Mariko; Suga, Keiko; Sugita-Konishi, Yoshiko

    2009-04-01

    An interfering substance that is not 5-hydroxymethylfurfural appears in some apple juices during high-performance liquid chromatography (HPLC) analysis of patulin based on the AOAC 995.10 method. Because this interfering substance could cause the overestimation of patulin in the apple juices, we tried to identify the substance and to develop an improved method of analyzing patulin free from the influence of this substance. We isolated the substance from the apple juice and identified it as adenosine based on its mass spectrometry, proton nuclear magnetic resonance, and photo diode array spectra. Because of the chemical properties of adenosine, changes in the extraction method under acidic conditions and the HPLC conditions (wavelength and analytical column) were effective for avoiding the influence of adenosine and more specifically for analyzing the patulin. The most effective and simple improvement of the official method was the use of column in-point carbon contents greater than 15.5%. PMID:19435230

  4. Outbreak of Escherichia coli O157:H7 infections associated with drinking unpasteurized commercial apple juice--British Columbia, California, Colorado, and Washington, October 1996.

    Science.gov (United States)

    1996-11-01

    On October 30, 1996, the Seattle-King County Department of Public Health and the Washington State Department of Health reported an outbreak of Escherichia coli O157:H7 infections epidemiologically associated with drinking Odwalla brand unpasteurized apple juice or Odwalla juice mixtures containing apple juice from a coffee shop chain, grocery stores, or other locations. A case was defined as hemolytic uremic syndrome (HUS) or a stool culture yielding E. coli O157:H7 in a person who became ill after September 30, 1996, and drank Odwalla juice within 10 days before illness onset. As of November 6, British Columbia, California, Colorado, and Washington had reported a total of 45 cases. PMID:8965797

  5. Development and optimization of a HPLC-RI method for the determination of major sugars in apple juice and evaluation of the effect of the ripening stage

    Directory of Open Access Journals (Sweden)

    Acácio Antonio Ferreira Zielinski

    2014-03-01

    Full Text Available The sugars in apple juice prove its authenticity and its sensory and nutritional properties. The aim of this study was to develop and validate a simple analytical method using high performance liquid chromatography with refractive index detection (HPLC-RI to determinate and quantify the sugars sucrose, D-glucose, D-fructose, and D-sorbitol polyol in apple juices, as well as to analyze the juices from the Fuji suprema and Lis Gala cultivars at three ripening stages. The analytical performance parameters evaluated indicated that the method was specific for the compounds analyzed, and the linearity of the calibration curves of sugars showed high correlation coefficients (close to 1.0. The limits of detection and quantification are consistent with recommendations available in the literature for this type of matrix. Sample preparation is simple and generates small amount of residues. Over 70% of the sugars were determined in the juices of apples at the pre-ripe stage, with an increase during senescence. This method is applicable for the determination of sugars in juices and evaluation of apple ripening.

  6. Stability of polyphenols in chokeberry juice treated with gas phase plasma.

    Science.gov (United States)

    Bursać Kovačević, Danijela; Gajdoš Kljusurić, Jasenka; Putnik, Predrag; Vukušić, Tomislava; Herceg, Zoran; Dragović-Uzelac, Verica

    2016-12-01

    Chokeberry juice was subjected to cold atmospheric gas phase plasma and changes in hydroxycinnamic acids, flavonols and anthocyanins were monitored. Plasma treatments were carried out under different treatment times and juice volumes under constant gas flow (0.75dm(3)min(-1)). The results were compared against control (untreated) and pasteurized chokeberry juice (80°C/2min). During pasteurization, the most unstable were hydroxycinnamic acids with losses of up to 59%, while flavonols and anthocyanins increased by 5% and 9%, respectively. On the contrary, plasma treated chokeberry juice showed higher concentrations of hydroxycinnamic acids and 23% loss of anthocyanins in comparison to untreated juice. In order to obtain the optimal cold plasma treatment parameters principal component and sensitivity analysis were used. Such parameters can be potentially used for pasteurization in terms of phenolic stability of chokeberry juice. Optimal treatment was at 4.1min and sample volume of 3cm(3). PMID:27374539

  7. Discrimination of apple juice and herbal liqueur brands with solid-state electrodes covered with polyaniline and thiacalixarenes.

    Science.gov (United States)

    Evtugyn, G A; Belyakova, S V; Shamagsumova, R V; Saveliev, A A; Ivanov, A N; Stoikova, E E; Dolgova, N N; Stoikov, I I; Antipin, I S; Budnikov, H C

    2010-07-15

    Solid-contact ion-selective electrodes based on glassy carbon electrode covered with electropolymerized polyaniline and tetrasubstituted thiacalix[4]arene ionophores with hexyl and o-pyridylamido functional groups at the lower rim have been developed and examined in the discrimination of the brands of apple juices and herbal liqueurs. For this purpose, the liquids tested were diluted and spiked with a constant amount of Fe(3+) ions. The variation of the signal toward Fe(3+) ions was achieved due to their involvement in the reactions with the organic ligands and the antioxidants present. As was shown, the combination of the three electrodes with various receptors makes it possible to predict the brand of apple juices and herbal liqueurs using linear discriminant analysis in 95-100% cases. The discrimination procedure makes it possible to discriminate liquids within 20 min. Besides, the electrodes developed make it possible to detect individual antioxidants (ascorbic, malic, oxalic acids, hydroquinone, and quercetin) in the range from 5.0x10(-6) to 1.0x10(-2) M in direct potentiometric measurements and redox titration. PMID:20602944

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

    OpenAIRE

    Milagros Serrana; Adoracion Arañez

    1993-01-01

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

  9. Inactivation of microorganisms in apple cider and orange juice using supercritical carbon dioxide

    Science.gov (United States)

    Juice processors have traditionally used thermal pasteurization to prevent deterioration by spoilage bacteria such as Lactobacillus plantarum and Saccharomyces cerevisiae; however, thermal processing may cause adverse effects on product quality such as undesirable taste and destruction of heat sensi...

  10. Identification of crystaline sediments in apple juice concentrate with the method of structural rentgenography

    International Nuclear Information System (INIS)

    The juice before concentrating was exposed to the pectinolysis and ultrafiltration. The researches to find the causes of coming to being the connection of the calcium with the malic acid are performing. It's supposed that raised quantity of calcium ions in the juice designed to concentration is the effect of pectinolysis. The preparations with low contents of pectinoestherase don't initiate the reaction of calcium precipitation with pectin acid after demethylation

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

    Directory of Open Access Journals (Sweden)

    Yamamoto Lilian Yukari

    2015-01-01

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

  12. Study of Cyclodextrin-Based Polymers to Extract Patulin from Apple Juice

    Science.gov (United States)

    Synthetic sorbents offer a means to develop more robust materials to detect analytes in complex matrices, including methods to detect naturally occurring contaminants in agricultural commodities. Patulin is a mold metabolite associated with rotting apples and poses health risks to humans and animal...

  13. Antimutagenic activity of cashew apple (Anacardium occidentale Sapindales, Anacardiaceae fresh juice and processed juice (cajuína against methyl methanesulfonate, 4-nitroquinoline N-oxide and benzo[a]pyrene

    Directory of Open Access Journals (Sweden)

    Ana Amelia Melo-Cavalcante

    2008-01-01

    Full Text Available Cashew apple juice (CAJ, produced from the native Brazilian cashew tree (Anacardium occidentale, and has been reported to have antibacterial, antifungal, antitumor, antioxidant and antimutagenic properties. Both the fresh unprocessed juice and the processed juice (cajuína in Portuguese has been shown to consist of a complex mixture containing high concentrations of anacardic and ascorbic acids plus several carotenoids, phenolic compounds and metals. We assessed both types of juice for their antimutagenic properties against the direct mutagens methyl methanesulfonate (MMS and 4-nitroquinoline-N-oxide (4-NQO and the indirect mutagen benzo[a]pyrene (BaP using pre-treatment, co-treatment and post-treatment assays with Salmonella typhimurium strains TA100, TA102, and TA97a. In pre-treatment experiments with strains TA100 and TA102 the fresh juice showed high antimutagenic activity against MMS but, conversely, co-treatment with both juices enhanced MMS mutagenicity and there was an indication of toxicity in the post-treatment regime. In pre-, co-, and post-treatments with TA97a as test strain, antimutagenic effects were also observed against 4-NQO and BaP. These results suggest that both fresh and processed CAJ can protect the cells against mutagenesis induced by direct and indirect mutagens.

  14. FORMULA AND PROCESS OF COMPOUND BEVERAGES CONTAINING MUNG-BEAN SPROUT JUICE AND APPLE JUICE%绿豆芽苹果汁复合饮料的配方及工艺研究

    Institute of Scientific and Technical Information of China (English)

    程彦伟; 唐琳; 李勇慧; 押辉远; 仝瑞键; 任艳波; 蒋与燕

    2011-01-01

    以绿豆芽和苹果为原料,研制绿豆芽苹果汁复合型果蔬饮料,着重对杀青时间、饮料配方、杀菌条件等进行了研究,以豆芽苹果汁液量、蔗糖量、柠檬酸量为因素进行正交试验分析,筛选出最佳试验配方为豆芽苹果汁添加量为24%、蔗糖用量为8%、柠檬酸用量为0.06%、稳定剂为0.2%的羧甲基纤维素钠;最佳杀青条件为95℃热水4 min;最佳灭菌条件为115℃高压蒸汽灭菌6 min.%The article discussed the process of a compound beverage prepared from mung-bean sprout and apple juice, and mainly studied the influences of the deactivation time, the formula, the sterilization conditions and so on. Through orthogonal experiments taking the amount of mung-bean sprout juice and apple juice, the sugar amount and the citric acid amount as the factors, the optimum formula was as follows: the amount of mung-bean sprout juice and apple juice 24%, the sugar amount 8%, the citric acid amount 0.06%, and 0.2% sodium carboxy methyl cellulose as the stabilizer; the deactivation was carried out in 95 ℃ hot water for 4 minutes; and the beverage was sterilized by 115 ℃ high-pressure steam for 6 minutes.

  15. Influência do processamento no teor de minerais em sucos de maçãs Influence of the processing of apple juice in mineral content

    Directory of Open Access Journals (Sweden)

    Alessandro Nogueira

    2007-06-01

    Full Text Available A produção brasileira de maçãs apresenta 130 mil toneladas de frutas classificadas como descarte, que são anualmente transformadas em suco de maçã e exportadas na forma de concentrado. Alguns minerais têm apresentado teores abaixo dos padrões de qualidade internacionais, comprometendo a autenticidade e comercialização desse produto. Este trabalho teve como objetivos: quantificar os principais minerais em diferentes cultivares de maçãs e verificar o efeito das operações de processamento no teor de minerais, em sucos de maçãs. Foi avaliado, em diferentes cultivares de maçã, o teor de minerais na fruta e nos sucos obtidos por prensagem e liquefação enzimática. O teor de cinzas nas frutas das cultivares Gala (15,6 ± 0,8 g.kg -1 e Fuji (15,1 ± 0,5 g.kg -1 foi inferior ao das demais cultivares brasileiras (20,3 ± 2,6 g.kg -1. No processamento do suco por prensagem, apenas 15% das cinzas da fruta foram transferidas para o suco, contra 23% pelo processo de extração por liquefação, permanecendo grande quantidade de minerais no bagaço. O suco de maçã apresentou teores de minerais compatíveis com a International Federation of Fruit Juice Producers (IFU, entretanto, o teor de magnésio (29,24 ± 6,10 mg.L-1 ficou abaixo do limite preconizado pela IFU e o teor de cálcio (38,21 ± 7,20 mg.L-1 foi inferior aos valores da literatura e muito próximo do limite mínimo permitido, o que indica que estes minerais, nos sucos de maçãs processados no país, apresentam baixos teores.The Brazilian apple production discards 130,000 tons of classified fruit that is annually transformed into apple juice and exported as concentrate. Some minerals have presented contents below the international standards of quality, which in turn is problematic concerning authenticity and commercialization. This aims of this work are to quantify the main minerals in different apple varieties and to observe the effect of processing operations on mineral

  16. 膜技术在苹果汁加工中的应用%Application of Membrane Technique in Apple Juice Processing

    Institute of Scientific and Technical Information of China (English)

    王娇; 王枢; 张兆利; 郭竹洁

    2011-01-01

    应用平板式超滤技术对苹果浊汁进行了过滤澄清和除菌。研究了巴式杀菌酶解或未酶解的苹果浊汁、未巴式杀菌未酶解的苹果浊汁、温度对膜通量的影响,超滤组件形式、操作参数对3种不同预处理料液的滤液质量的影响及反渗透系统的浓缩效果。结果表明:平板式超滤膜通量能满足工业需求且大于管式超滤膜,操作温度宜为50℃,当加水倍数0.09倍时,可使浓缩倍数达到20倍。苹果汁超滤液的透光率在97%以上、色值在50%以上、浊度指标小于0.3,pH值、总酸、糖度、氨基态氮等却未发生明显的变化。苹果汁超滤液质量指标和耐热细菌检查结果比较表明,平板式超滤可代替对苹果汁巴式杀菌及酶解。反渗透系统对苹果汁超滤液进行浓缩,浓缩倍数为2~2.3倍,糖截留率为100%。%Apple cloudy juice was clarified and sterilized by plate ultrafiltration separation technology.The influence of pasteurization,enzymes and temperature on the flux of the membrane were studied.Three different apple juice were used in the experiment: apple juice with pasteurization and enzyme hydrolysis,apple juice with pasteurization but no enzyme hydrolysis,apple juice without pasteurization and enzyme hydrolysis.The ultrafiltration combination,operating parameters on the filtration quality of the three different materials were studied.The effect of reverse osmosis system was also discussed.The results showed that plate ultrafiltration membrane flux is much more than pipe ultrafiltration membrane and meets the industrial demand.The best operating temperature of ultrafiltration membrane is 50℃.When water is at 0.09 times,the liquid of the concentration factor can reach more than 20 times.Analytical results showed that: the transmittance of the filtration of apple juice was over 97%,color value was above 50%,turbidity was less than 0.3.There is no much difference among pH,acidity,sugar,soluble solid

  17. Understanding Liking in Relation to Sensory Characteristics, Consumer Concept Associations, Arousal Potential and "Appropriateness for Use" Using Apple Juice as an Application

    DEFF Research Database (Denmark)

    Stolzenbach, Sandra; Bredie, Wender L P; Christensen, Rune Haubo Bojesen;

    2016-01-01

    appropriateness for use regardless of use situation. Practical Applications: Food producers can use the information to understand how a food product's sensory characteristics, consumer concept associations, arousal potential and appropriateness for use influence liking. This information is useful in new food......It is crucial to understand influential parameters for acquisition of consumer liking to ensure succesful product introduction and competativeness in the marketplace. This article aims to study and understand liking in relation to sensory characteristics, consumer concept associations, arousal...... potential and appropriateness for use using apple juices as an application. First, a laboratory panel (n=15: F=10, M=5) determined the sensory profile of the apple juices using the methods Partial Napping and Ultra Flash Profiling based on taste and flavor. Next, consumers (n=196: F=136, M=60) evaluated key...

  18. Hplc detection of patulin in apple juice with GC/MS confirmation of patulin identity.

    Science.gov (United States)

    Roach, John A G; Brause, Allan R; Eisele, Thomas A; Rupp, Heidi S

    2002-01-01

    The official patulin LC procedure was further examined (AOAC 995.10). Juice or juice concentrate was extracted with ethyl acetate and cleaned up with sodium carbonate. Patulin in the dried extract was determined by reversed-phase LC with UV detection (280 nm) in 1% THF aqueous solution after evaporation of the ethyl acetate. An end-capped C18 column was required to separate patulin from hydroxymethylfurfural. Patulin was detected in approximately half of the >1000 extracts examined. Only ca 10% of the extracts contained patulin at levels greater than 50 microg/L (50 ppb). Some presumptive findings were confirmed by capillary gas chromatography/mass spectrometry as the trimethyl silyl derivative using electron ionization or as underivatized patulin using negative ion chemical ionization. Trifluoropropylmethyl polysiloxane capillary columns provided superior gas chromatography of underivatized patulin compared to phenyl/methyl polysiloxane and methyl polysiloxane columns. PMID:11924597

  19. Optimization of processing conditions to improve antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains.

    Science.gov (United States)

    Sabokbar, Nayereh; Khodaiyan, Faramarz; Moosavi-Nasab, Marzieh

    2015-06-01

    A central composite design (CCD) was used to evaluate the effects of fermentation temperature (20-30 ºC) and kefir grains amount (2-8%w/v) on total phenolic content and antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains. The response surface methodology (RSM) showed that the significant second-order polynomial regression equation with high R(2) (>0.86) was successfully fitted for all response as function of independent variable. The overall optimum region was found to be at the combined level of 7.56%w/v kefir grains and temperature of 24.82 ºC with the highest value for total phenolic content (TPC) and antioxidant activities. At this optimum point TPC, 1, 1-Diphenyl-2-picrylhydrazyl radical scavenging, metal chelating effect, reducing power, inhibition of linoleic acid autoxidation and inhibition of ascorbate autoxidation were 165.02 mgGA/l, 0.38 ml/1 ml, 0.757 (absorbance at 700 nm), 46.12 %, 65.33 % and 21 %, respectively. No significant difference (p < 0.05) was found between actual values and predicated values. PMID:26028723

  20. Study on the development of high yielding alcohol resistant strain of Saccharomyces cerevisiae and the Influence of Magnetic field on Saccharomyces cerevisiae Inoculum for the production of Alcohol and Vinegar from apple juice.

    Directory of Open Access Journals (Sweden)

    Rabiul Haque

    2014-12-01

    Full Text Available Natural vinegar is one of the fermented products which has some potentiality with respect to a nutraceutical standpoint. The present study is an optimization of the fermentation conditions for apple juice vinegar production from aple juice wine, this biochemical process being aided by Acetobacter aceti.We have studied on the development of high yielding alcohol resistant strain of Saccharomyces cerevisiae for the production of alcohol. Overflow metabolism is an undesirable characteristic of aerobic cultures of Saccharomyces cerevisiae during biomassdirected processes. It results from elevated apple juice containing sugar consumption rates that cause a high substrate conversion to ethanol and other bi-products, severely affecting cell physiology, bioprocess performance, and biomass yields. Fed-batch culture, where sucrose consumption rates are controlled by the external addition of sugar aiming at its low concentrations in the fermentor, is the classical bioprocessing alternative to prevent sugar fermentation by yeasts. However, fed-batch fermentations present drawbacks that could be overcome by simpler batch cultures at relatively high initial sugar concentrations From the results it is clear that strain T2. which has been exposed to 15% alcohol for 18 hrs is the high yielding strain, as it gives 16% alcohol after distillation. We also find that as the exposure is increased, that is, with increasing exposure to 20% alcohol for 5 hrs, 18 hrs, and 20 hrs, the production of alcohol decreases. Saccharomyces cerevisiae yeast cells strain T2. which has been exposed to 15% alcohol for 18 hrs were exposed to a homogenous static magnetic field of 125 mT for periods of 24, 48 or 72 hours and then used as inoculum for the alcoholic fermentation. The exposure to the magnetic field improved the fermentation process kinetics. Biomass and ethanol yields of fermentations inoculated with treated inoculum were higher than those in the control fermentation, which

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

    OpenAIRE

    Directorate, Issued by Health Canada's Food

    2014-01-01

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

  2. Absorption, conjugation and excretion of the flavanones, naringenin and hesperetin from alpha-rhamnosidase-treated orange juice in human subjects

    DEFF Research Database (Denmark)

    Bredsdorff, Lea; Nielsen, I.L.F.; Rasmussen, S.E.;

    2010-01-01

    We have determined the absorption, conjugation and excretion of naringenin-7-O-rutinosicle (narirutin) compared to the corresponding glucoside in an orange juice matrix in human subjects. Healthy volunteers (eight men and eight women), in a double blind, randomised, crossover study, consumed orange......-rhamnosidase-treated orange juice was increased about 4-fold (P...

  3. Dried apples enriched with mandarin juice by vacuum impregnation improve antioxidant capacity and decrease inflammation in obese children

    Directory of Open Access Journals (Sweden)

    Pilar Codoñer-Franch

    2013-08-01

    Full Text Available Background: A favorable effect over development of degenerative diseases is derived of an adecuate intake of fruit and vegetables, mainly due to their antioxidant compounds Objectives: The goal of this study was to test the effect in vivo over oxidant status and inflammation in obese children of a novel food product made of dried apples enriched with mandarin juice by vacuum impregnation. Methods: A four-week intervention study was conducted in 41 obese children (> 2 standard deviation score-body mass index. Participants were instructed to follow their usual diet supplemented with 40 g/day of the developed product. Anthropometric parameters were determined including body mass index, waist circumference and estimations of body fat percentage using bioelectrical impedance. Dietary intake was assessed by questionnaire. Metabolic risk factors (blood pressure, lipid profile, glucose and insulin resistance were recorded. To determine oxidant status, plasma total antioxidant capacity and 8-hydroxydeoxyguanosine, as marker of oxidative damage to DNA, were investigated. High-sensitive C-reactive protein, tumor necrosis factor-α, and interleukins 6 and 1-α were measured as inflammatory markers. Measurements were collected at baseline and at the end of the intervention period. Results: Significant improvement in systolic blood pressure and lipid profile after intervention period was noted. A significant increase in the antioxidant capacity of plasma (ABTS and FRAP assays and reductions in DNA oxidative damage and inflammatory markers were also found. Conclusion: Overall, adding the product to the diet contributes to ameliorate oxidant and inflammatory status in obese children and several risk factors for atherosclerosis.

  4. Protective effect of heat-treated cucumber (Cucumis sativus L.) juice on alcohol detoxification in experimental rats.

    Science.gov (United States)

    Bajpai, Vivek K; Kim, Na-Hyung; Kim, Ji-Eun; Kim, Kangmin; Kang, Sun Chul

    2016-05-01

    In this study, heat-treated cucumber juice was assessed for its protective effect on blood alcohol levels and hepatic alcohol metabolic enzyme system in experimental rats. Initially, during detoxification of alcohol, all groups were orally dosed to 22% alcohol (6ml/kg body weight) along with different concentrations of heat-treated cucumber juice (10, 100 and 500mg/kg) and commercial goods for hangover-removal on sale (2ml/kg). Cucumber juice was dosed before 30 min, and simultaneously after 30min of alcohol administration, and its hepatoprotective effect on blood alcohol levels and hepatic alcohol metabolic enzyme system in experimental rats was evaluated. As a result, after 7h, remarkable reduction was found in the blood alcohol levels for all concentrations of cucumber juice treatment. Treatment with cucumber juice resulted in increasing dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) enzymatic activities in rat liver at 9h after alcohol administration thereby stimulated blood alcohol metabolism as compared with control group. The effect of heat-treated cucumber juice on alcohol detoxification was observed only in the rats treated before 30min from alcohol administration. These findings indicate that heat-treated cucumber juice has significant protective effect on alcohol detoxification in experimental rats, suggesting its usefulness in the treatment of liver injury caused by alcohol consumption. PMID:27383492

  5. Study on the viability of peach and apple pollen treated with gamma rays 60Co

    International Nuclear Information System (INIS)

    Pollen from Marygold peach and from Golden Delicious apple varieties was treated with gamma-rays at rates of 0.5, 1.5, 10.0, 50.0, 100, 200, 300, 400 and 500 kR, the irradiation intensity being 1350 r/min. Results point to a different influence of gamma-rays irradiation on the pollen germination. Apple pollen proved more radiosensitive. Least dose of o.5 kR exerted a stimulative effect in the pollen germination. As the irradiation dose rcse, the germination percentage declined. Doses of over 400 kR destroyed completely pollen viability in both fruit species. A linear semi-logarithmical dependence was ascertained between the irradiation rate and pollen germination. 5 and 10 kR proved most suitable for the purposes of the experimental mutagenesis at peach and apple pollen irradiation. (author)

  6. Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? — A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics

    OpenAIRE

    Carlin, Frederic; Renard, Catherine

    2015-01-01

    Fermentation can contribute to improve functional aspects of foods. The first goal of this study was to determine amongst apple, grape and orange juices, the onewith the best bacterial growth performance during fermentation by Lactobacillus strains from commercial and artisanal food origins, at 40 °C for 48 h. The juice with the highest bacterial growth was evaluated for bacteria viability during 4 weeks of cold storage, superoxide dismutase (SOD) activity and folates production a...

  7. 紫红薯醋苹果汁复合饮料的研制%Development of Compound Beverages Containing Purple Sweet Potato Vinegar and Apple Juice

    Institute of Scientific and Technical Information of China (English)

    史经略

    2012-01-01

    Compound beverages of apple juice and purple sweet potato vinegar was produced, with purple sweet potato and apple as raw materials. The optimal alcoholic fermentation and acetic acid fermentation conditions formulation were investigated using orthogonal array design. The best conditions for alcohol fermentation were initial sugar content 16%, fermentation time 72 h and temperaure 30 V. The best conditions for acetic acid fermentation were fermentation temperature 32.01 ?, initial alcohol content 7.25%, inoculation amount 9.79% and initial pH 4.54. The optimum formula for compound beverages were as follows: purple sweet potato vinegar 30%, apple juice 40%, purple sweet potato sirup 9%. The final product obtained tasted soft and had vinegar fragrance and purple sweet potato and apple juice.%以紫红薯、苹果为原料,研制紫红薯醋苹果汁复合饮料,采用单因素、正交试验和响应面法对酿造工艺条件和饮料的配方进行了优化.结果表明:酒精发酵最佳条件为发酵温度30℃、初始糖度16%、发酵时间72 h;醋酸发酵的最佳条件为发酵温度32.01℃、初始酒精度7.25%、醋酸茵接种量9.79%、初始pH值4.54,复合饮料配方为紫红薯醋添加量30%、苹果汁添加量40%、紫红薯糖浆添加量9%.所得的紫红薯醋苹果汁复合饮料酸味柔和,具有醋香和紫红薯、苹果特有的香气.

  8. Persistence of acidosis in alloxan-induced diabetic rats treated with the juice of Asystasia gangetica leaves

    OpenAIRE

    Rotimi, Solomon O; Omotosho, Omolola E.; Rotimi, Oluwakemi A.

    2011-01-01

    Background: Diabetes mellitus is gradually becoming a global health burden leading to an increase in the search for herbal hypoglycemic agents as alternatives to synthetic ones. Asystasia gangetica is one of the herbs used in folklore system of medicine for managing hypoglycaemia associated with diabetes. Materials and Methods: The influence of the juice of A. gangetica leaf on alloxan-induced diabetic rats was assessed by treating diabetic rats with 25%, 50% and 75% fresh juice and glibencla...

  9. Evaluation of Glycemic and Lipid Profile of Offspring of Diabetic Wistar Rats Treated with Malpighia emarginata Juice

    Directory of Open Access Journals (Sweden)

    Sandra M. Barbalho

    2011-01-01

    Full Text Available Knowing that maternal diabetes is related to hyperglycemia and fetal hyperinsulinemia, which affect the lipid metabolism, the aim of this study was to evaluate the effects of Malpighia emarginata (acerola juice on the glycemic and lipid profile of offspring of diabetic and nondiabetic Wistar rats. The adult offspring of non-diabetic dams and of dams with severe streptozotocin-induced diabetes were divided into groups: G1, offspring (of control dams treated with water, G2, offspring (of diabetic dams treated with water, G3, male offspring (of control dams treated with acerola juice, and G4, male offspring (of diabetic dams treated with acerola juice. The offspring of diabetic dams treated with acerola juice showed significantly decreased levels of glucose, cholesterol, triglycerides, and increased HDL-c. The use of acerola juice is a potential strategy to aid in the prevention of DM and dyslipidemia and its complications or to act as an auxiliary in the treatment of these diseases.

  10. Development of Compound Drink with Flammulina velutipes and Apple Juice%金针菇苹果复合饮料的研制

    Institute of Scientific and Technical Information of China (English)

    胡继松; 胡亚平; 王克勤; 吴莎莎

    2014-01-01

    The Flammulina velutipes and the apple were taken as the materials to study the enzymolysis technology of Flammulina velutipes, the material formula of compound drink, and the optimal stabilizer combination and its adding amount. The results showed that the optimal processing parameters for enzymolysis of Flammulina velutipes were as follows:the adding amount of cellulose was 0.45%;the enzymolysis time was 2 h;the pH value of the system was 5.0. The optimal formula for compound drink with Flammulina velutipes and apple was 15%Flammulina velutipes juice, 20%apple juice, 0.05%citric acid and 8%sugar. The optimal stabilizer combination was 0.10%xanthan+0.10%CMC-Na. The compound drink with Flammulina velutipes and apple, which prepared with the optimal conditions, is fresh and sweet, and each indicator met the requirements of GB2759-81, GB2760-86 and national food sanitation standard.%以金针菇和苹果为原料,对金针菇酶解工艺、复合饮料的原料配方以及最适稳定剂组合及用量等进行了研究。结果表明:金针菇酶解的最佳工艺参数是纤维素酶添加量0.45%,酶解时间2 h,体系pH值5.0,酶解温度50℃;金针菇苹果复合饮料的最佳配方是15%的金针菇汁、20%的苹果汁、0.05%的柠檬酸和8%的白砂糖;复合稳定剂最佳组合是0.10%黄原胶+0.10%羧甲基纤维素钠(CMC-Na)。由最优条件制备的金针菇苹果复合饮料清甜适口,且各项指标均符合GB2759-81、GB2760-86及国家食品卫生标准。

  11. Shelf life of custard apple treated with 1-methylciclopropene: an antagonist to the ethylene action

    Directory of Open Access Journals (Sweden)

    Benassi Guilherme

    2003-01-01

    Full Text Available Custard apple (Annona squamosa L. presents very short storage life at room temperature, in part due to heavy losses in firmness. This process is associated with the production and action of the hormone ethylene. In order to retard the ripening evolution in custard apple, fruits were treated with the competitive ethylene antagonist 1-methycyclopropene (1-MCP at concentrations of 0, 30, 90, 270 or 810 nL L-1 for 12 h at 25ºC and then stored at 25ºC for four days. The soluble solids content (SSC, firmness and percentage of ripe fruits (firmness < 0.5kg were determined during the experimental period. There were no differences among treatments as to the SSC. Fruits treated with 810 nL L-1 of 1-MCP showed higher firmness than the control fruits. Both , non-treated or treated fruits with 30 or 90 nL L-1 ripened faster than fruits treated with 1-MCP at higher concentrations.

  12. High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents.

    Science.gov (United States)

    He, Zhiyong; Tao, Yadan; Zeng, Maomao; Zhang, Shuang; Tao, Guanjun; Qin, Fang; Chen, Jie

    2016-06-01

    The effects of high pressure homogenization processing (HPHP), thermal treatment (TT) and milk matrix (soy, skimmed and whole milk) on the phenolic bioaccessibility and the ABTS scavenging activity of apple, grape and orange juice (AJ, GJ and OJ) were investigated. HPHP and soy milk diminished AJ's total phenolic bioaccessibility 29.3%, 26.3%, respectively, whereas TT and bovine milk hardly affected it. HPHP had little effect on GJ's and OJ's total phenolic bioaccessibility, while TT enhanced them 27.3-33.9%, 19.0-29.2%, respectively, and milk matrix increased them 26.6-31.1%, 13.3-43.4%, respectively. Furthermore, TT (80 °C/30 min) and TT (90 °C/30 s) presented the similar influences on GJ's and OJ's phenolic bioaccessibility. Skimmed milk showed a better enhancing effect on OJ's total phenolic bioaccessibility than soy and whole milk, but had a similar effect on GJ's as whole milk. These results contribute to promoting the health benefits of fruit juices by optimizing the processing and formulas in the food industry. PMID:26830567

  13. FACTORS EFFECTING TO THE AMOUNT OF PATULIN IN APPLE AND APPLE PRODUCTS

    Directory of Open Access Journals (Sweden)

    Çetin KADAKAL

    2000-01-01

    Full Text Available Patulin is a mycotoxin produced by several species of Penicillium, Aspergillus and Byssochlamys. In nature, it is found diffusely at various products and also in apple and apple products. Because of the negative effects of patulin on human health, ıt ıs started to be used as an important quality parameter especially in apple juice and various apple products. On the other hand, having water solubility and stability to the heat treatment properties acquired another importance to the patulin in apple juice and apple juice concentrate. Removal of rotten parts of apples that will be processed to the apple juice and apple juice concentrate made the end product reliable in view of patulin. At apple juice and apple juice concentrate factories, activated charcoal is used diffusely for the removal of patulin passed to the apple juice. Exterior of activated charcoal, with the addition of ascorbic acid and/or sorbates, sulfhydryl (SH components or different food ingredients (cinnamon oil, potassium sorbate e.t.c and treatment of low dose radiation and modified atmosphere to the apple juice were being effective at the reduction of patulin. There are contradictory results about the inactivation of patulin with heat treatment and storage.

  14. 78 FR 56719 - Draft Guidance for Industry on Arsenic in Apple Juice: Action Level; Supporting Document for...

    Science.gov (United States)

    2013-09-13

    ...: Action Level'' that appeared in the Federal Register of July 15, 2013 (78 FR 42086). The draft guidance...-1639. SUPPLEMENTARY INFORMATION: I. Background In the Federal Register of July 15, 2013 (78 FR 42086... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry on Arsenic in Apple...

  15. 75 FR 81969 - Certain Non-Frozen Apple Juice Concentrate From the Peoples' Republic of China: Rescission of...

    Science.gov (United States)

    2010-12-29

    ... People's Republic of China, 65 FR 35606 (June 5, 2000) (``Order''). \\2\\ See Certain Non-Frozen Apple..., Finding, or Suspended Investigation; Opportunity To Request Administrative Review, 75 FR 30383, 30384... Requests for Revocations in Part, 75 FR 44224, 44226 (July 28, 2010). Due to the probable revocation of...

  16. 山楂、苹果、胡萝卜复合果蔬汁的研制%Study on processing of hawthorn,apple and carrot compound juice

    Institute of Scientific and Technical Information of China (English)

    周智明; 张宏康

    2012-01-01

    The technological process and stability of compound fruit and vegetable juice of apple,hawthorn and carrot was studied.The best recipe of the compound juice was obtained that the ratio of hawthorn,apple and carrot juice is 1:4:3 and 7% granulated sugar was added through single factor and orthogonal experiments.The optimum combination of stabilizing agent was 0.1% sodium carboxymethyl cellulose and 0.05% xanthan gum.The compound fruit and vegetable juice had attractive color and good flavor.In addition,it was rich in organic acid,vitamin and mineral substance.The compound fruit and vegetable juice had nutritional value and the health care function of apple,hawthorn and carrot.%对山楂、苹果、胡萝卜复合果蔬汁生产工艺及其成品稳定性进行了研究。通过单因素实验和正交实验得出的最佳配方是:山楂汁、苹果汁与胡萝卜汁比例为1:4:3、砂糖7%,复合稳定剂的最佳组合是,羧甲基纤维素钠(CMC-Na)0.1%,黄原胶0.05%。该工艺生产的饮料色泽明亮,口感清爽,富含有机酸、氨基酸、维生素和矿物质,具有山楂、苹果、胡萝卜营养价值与保健功能。

  17. Sugar composition of depectinized apple juices/ Composição de açúcares em sucos de maçãs despectinizados

    Directory of Open Access Journals (Sweden)

    Frederico Denardi

    2007-08-01

    Full Text Available Apple juice, the second in the world consumption ranking, has glucose, fructose and sucrose as the main sugar components in fairly known proportion. Intentional adulteration maintaining such feature is possible by addition of high fructose syrup or inverted sugar and this attitude reflects losses from both economical and healthy aspects. The sugar profile in apple juices, although depending of the maturation degree, feature of cultivar and effect from growing places, may give some information in what concerns their authenticity. This article deals with the sugar composition of authentic depectinized apple juice made with selected samples 26 cultivars harvested in different growing places from 1994 to 2006. Total reducing sugar average content was 14.19±1.18 g.100mL-1, comprehending glucose (1.86±0.66 g.100mL-1, fructose (6.69±1.51 g.100mL-1 and sucrose (3,06±1,39 g.100mL-1. The relationship between the sugar concentration found was glucose: fructose: sucrose:: 1: 3,51: 1,64 what is in perfect agreement with the specialized literature. Sugar composition depends of the cultivars but the effects of growing places were not statistical significant in Brazilian geographical context.Suco de maçã, o segundo mais consumido no mundo, apresenta glucose, frutose e sacarose como os principais açúcares em proporções praticamente definidas. Adulterações intencionais mantendo as características de proporções de açúcares são possíveis pela adição de xarope com altos teores de frutose ou açúcar invertido, mas pode resultar em diminuição da qualidade sensorial e nutricional dos sucos. O perfil de açúcares em sucos de maçã, embora dependente do grau de maturação, da característica do cultivar e do efeito do local de crescimento pode dar algumas informações no que diz respeito à sua autenticidade. Este artigo avalia a composição de açúcares de sucos despectinizados autênticos de 26 cultivares de maçãs colhidas em diferentes

  18. Néctar de caju adoçado com mel de abelha: desenvolvimento e estabilidade Honey-sweetened cashew apple juice: development and stability

    Directory of Open Access Journals (Sweden)

    Robson Alves Silva

    2008-06-01

    Full Text Available Os alimentos e bebidas desenvolvidos atualmente buscam cada vez mais associar sabor agradável com alegações funcionais, oferecendo aos consumidores produtos mais saudáveis. Neste sentido, o objetivo deste trabalho foi desenvolver um néctar de caju adoçado com mel de abelha em substituição à sacarose, estudando também sua estabilidade química, físico-química, sensorial e microbiológica durante 180 dias de armazenamento à temperatura de 28 ± 2 °C. No desenvolvimento do produto avaliaram-se, através de testes afetivos de sabor e aceitação global, quatro formulações (A, B, C e D com diferentes quantidades de suco de caju (15 e 20% associadas a diferentes quantidades de mel em sólidos solúveis (10 e 11 °Brix. A formulação mais aceita foi processada e avaliada após o processamento e a cada 45 dias até o final do período de armazenamento. Dentre as formulações testadas, a preferida pelos provadores foi a formulação D com 20% de suco de caju e 11 °Brix. No estudo de estabilidade o produto manteve boa aceitação sensorial até o final do armazenamento em relação aos atributos: cor, sabor, avaliação global e intenção de compra. O produto manteve padrões microbiológicos satisfatórios de acordo com a legislação durante o armazenamento. As alterações químicas e físico-químicas ocorridas não caracterizaram instabilidade do produto, com exceção da vitamina C que ao final da armazenagem teve um decréscimo acentuado. Trata-se, portanto, de uma alternativa viável ao mercado de bebidas.Food and beverages developed today search the association of pleasant flavor with functional claims, offering consumers healthier products. In this sense, the objective of this work was to develop a ready-to-drink cashew apple juice sweetened with honey in substitution to sucrose and to evaluate its chemical, physicochemical, sensory and microbiological stability during 180 days storage at a temperature of 28 ± 2 °C. In the

  19. Mobile Mating Disruption of Light Brown Apple Moths Using Pheromone-Treated Sterile Mediterranean Fruit Flies

    International Nuclear Information System (INIS)

    Background: Public opposition to aerial application of sex pheromone for mating disruption of light-brown apple moth (LBAM), Epiphyas postvittana (Walk.), in California stopped its further use in the ca $ 74 million eradication programme in 2008, underscoring the need for other eradication tactics. It is demonstrated that pheromone- treated sterile Mediterranean fruit flies (medflies), Ceratitis capitata Wied., can disrupt communication in male moths. Results: Medflies topically dosed with moth pheromone (E)-11-tetradecenyl acetate showed a no observed effect level (NOEL) of ∼ 10 μg fly-1, with increasing toxicity from 30 to 100 μg fly-1. Greater potency and longevity of attraction and lower mortality were achieved using microencapsulated pheromone. Releases of 1000 pheromone- treated medflies ha-1 prevented male moth catch to synthetic lures in treated 4 ha plots for 1 day in suburban Perth, Australia. Releases of ca 3000 pheromone-treated medflies ha-1 disrupted catch to single female moths in delta traps, and to synthetic pheromone lures. Percentage disruption on the first four nights was 95, 91, 82 and 85%. Conclusions: Disruption of moth catch using pheromonetreated medflies is a novel development that, with future improvement, might provide a socially acceptable approach for application of the insect mating disruption technique to control invasive insects in urban environments. Adequacy of payload and other issues require resolution. (author)

  20. 鲜榨苹果汁的理化特性和感官品质相关性%Correlations between Physico-chemical Characteristics and Sensory Quality of Fresh Apple Juice

    Institute of Scientific and Technical Information of China (English)

    袁亚宏; 王周利; 李彩霞; 岳田利; 赵镭

    2012-01-01

    The aim of the present study was to explore the correlations between physico-chemical characteristics and sensory measures of fresh apple juice from 9 varieties. The results showed that: 1) there were significant correlations among partial physico-chemical characteristics of apple juice; 2) significant correlations were found between physicochemical characteristics and sensory measures of apple juice. The fruity aroma of apple juice was significantly correlated with its pH and titratable acidity. A positive correlation was observed between the faint scent and color value or total sugar content. The astringent taste had a positive correlation with the titratable acidity total phenol content or buffer capacity, but revealed a negative correlation with the pH, sugar/acid ratio or solid/acid ratio. The acidic taste was correlated with the pH, total sugar content, titratable acidity, buffer capacity, sugar/acid ratio or solid/acid ratio. Moreover, the sweet taste presented a correlation with soluble solid content (SSC), titratable acidity, buffer capacity or solid/acid ratio; 3)the developed regression model for taste evaluation of apple juice was significant, indicating that there are good correlations between physico-chemical characteristics and sensory measures of fresh apple juice. Thus physicochemical characteristics can be measures for predictive analysis of the sensory quality of fresh apple juice.%以9种苹果鲜榨汁为材料,通过理化指标测定和感官评价,研究鲜榨苹果汁理化特性和感官品质之间的相关性。结果表明:1)部分理化指标之间具有显著的相关性;2)理化指标与感官特性之间存在显著的相关性:苹果香与pH值、可滴定酸含量有显著的相关性;清香与色值、总糖含量呈正相关;涩味与可滴定酸含量、多酚含量、缓冲容量成正相关,与pH值、糖酸比、固酸比呈现显著的负相关;酸味与pH值、总糖含量、可滴定酸含量、缓

  1. Model for identifying apple juice authenticity based on binary logistic regression%基于二元逻辑回归分析的苹果汁鉴伪模型

    Institute of Scientific and Technical Information of China (English)

    苏光明; 高海燕; 汪政富; 廖小军; 张燕; 张名位; 胡小松; 吴继红

    2011-01-01

    为了研究苹果汁中有机酸与掺假苹果汁的关系,从而通过检测有机酸进行质量控制和食品安全监督.该文共收集了340个中国产苹果样本并制成苹果汁,涉及14个试点种植区域的19个品种.通过高效液相色谱测定样本中有机酸的种类和含量.该试验通过添加水、L-苹果酸和蔗糖模拟制作原果汁含量分别为57%,50%和25%的掺假苹果汁.在测得的包括原果汁和掺假果汁的有机酸种类和含量的基础上利用二元逻辑回归分析方法建立了判别模型,用以区别掺假苹果汁,模型的精确度和重现率分别为87.4%和94.51%.统计数据显示该模型判别效果良好,可用于苹果汁的质量控制.研究结果证实苹果汁中特征有机酸指纹图谱可以用来鉴别苹果汁掺假.%In order to explore the correlation between organic acids and adulterated apple juice and in turn to take control of apple juice quality to ensure food safety. A total of 340 apple samples from 14 different planting areas on 19 different varieties were collected throughout the main cultivation areas in China, high performance liquid chromatography (HPLC) was applied to detect organic acids profiles in apple juices. Adulterated juice samples at 75%, 50% and 25% (w/w) were prepared by adding water,L-malic acid and sucrose to adjust pH and total soluble solids (TSS) normal value. Binary logistic regression was adopted on the basis of organic acids in both authentic and adulterated apple juices to establish a predictive model to distinguish authentic and content-mislabeled apple juices. The accuracy and stability of the model were about 87.4% and 94.51% respectively. Statistic results indicate that the model works well and can be used as quality control guide. Therefore, apple juice has very distinct organic acids profiles that can be used as fingerprints for evaluating authenticity.

  2. Food safety issues of high pressure treated 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.

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

  3. Survival, injury and inactivation of Escherichia coli 0157:H7, salmonella and aerobic mesophilic bacteria in apple juice and cider amended with nisin-edta

    Science.gov (United States)

    For health reasons, people are consuming fresh juices or minimally processed fruit and vegetable juices, thereby, exposing themselves to the risk of foodborne illness if such juices are contaminated with bacteria pathogens. Behavior of aerobic mesophilic bacteria, Escherichia coli O157:H7 and Salmon...

  4. Cashew juice containing prebiotic oligosaccharides

    OpenAIRE

    da Silva, Isabel Moreira; Rabelo, Maria Cristiane; Rodrigues, Sueli

    2012-01-01

    The enzyme dextransucrase in a medium containing sucrose and an acceptor as substrate synthesizes prebiotics oligosaccharides. The cashew apple juice works as a source of acceptors because it is rich in glucose and fructose (enzyme acceptors). The use of cashew apple juice becomes interesting because it aims at harnessing the peduncle of the cashew that is wasted during the nut processing, which is the product of greater economic expression. The production of dextransucrase enzyme was done by...

  5. New Insights on the Apple and Health

    DEFF Research Database (Denmark)

    Bügel, Susanne; Ravn-Haren, Gitte; Poulsen, Morten;

    , flavonoids and phenolic acids and because of the high intakes of apples in northern parts of Europe. A series of 4-16 w rat feeding studies with fresh whole apples, dried apple, apple puree, clear and cloudy apple juices, apple pomace, and apple pectins have been conducted. A human cross-over dietary......Regular consumption of fruits and vegetables is associated with reduced risks of certain cancers, cardiovascular diseases, stroke, Alzheimer disease etc. In this project, we focused on apples as a model fruit for some of this research due to its high contents of soluble and insoluble fibers...... feeding with apple or apple pectin. This was also reflected in changed gut flora enzymatic activities, whereas caecum short chain fatty acid concentrations were unaffected by feeding with all apple products, except high doses of apple pectins. In the human study the whole apple had the strongest...

  6. Effect of Low-fat Milk Consumption Compared to Apple Juice and Water on the Energy Intake Among 10-12-Year-Old Obese Boys: A Three-way Cross-over Clinical Trial

    OpenAIRE

    Sanaz Mehrabani; Amin Salehi-Abargouei; Mehdi Asemi; Sepideh Mehrabani; Awat Feizi; Seyyed Morteza Safavi

    2014-01-01

    Background: Appetite lowering characteristics of dairy have attracted scientists to look for its effect on energy intake particularly among children. In the present study, we tried to assess the effect of low-fat milk on total and short-term energy intake among obese boys in a randomized three-way cross-over clinical trial. Methods: A total of 34 obese 10-12-year-old boys were randomized to consume three beverages (low-fat milk, apple juice, or water) with a fixed energy breakfast for two...

  7. Características analíticas dos sucos de maçã Gala, Golden Delicious e Fuji Analytical characteristics of Gala, Golden Delicious and Fuji apple juice from south of Brazil

    Directory of Open Access Journals (Sweden)

    Luiz Antenor Rizzon

    2005-12-01

    Full Text Available Dentre as frutas de clima temperado cultivadas no Brasil, a maçã apresentou maior expansão de produção nos últimos anos. Ela se destina principalmente ao consumo in natura, mas o suco se constitui em subproduto a ser considerado. Portanto, a elaboração de suco de maçã é uma alternativa para aproveitar as frutas consideradas como descarte. Com o objetivo de aproveitar o descarte das maçãs Gala, Golden Delicious e Fuji, foi estudada a composição de seus sucos. Nas safras de 1995 a 1997 foram analisados os sucos dessas cultivares de maçã colhidas de pomares comerciais dos municípios de Fraiburgo e São Joaquim - SC e de Vacaria e Caxias do Sul - RS. Além das análises básicas dos sucos, realizadas por métodos físico-químicos, foram determinados também os elementos minerais por absorção atômica. Os resultados foram submetidos à análise de componentes principais (ACP, sendo que os três primeiros eixos explicaram 81,3% da variação total. Através da ACP, foi possível separar os sucos das três cultivares de maçã. As variáveis que apresentaram maior efeito na diferenciação do suco de maçã foram sólidos solúveis totais (ºBrix, densidade (DEN, açúcares redutores (AR, relação ºBrix/acidez total (B/A, acidez total (ACT, ácido málico (ACM e os minerais Mg, Cu, Zn, Rb, P e K. Quanto à origem geográfica, os sucos de maçã de São Joaquim - SC e de Vacaria - RS mostraram maiores semelhanças em sua composição, principalmente nas cultivares Fuji e Golden Delicious.Among temperate fruits cultivated in Brazil, the production of apple increased the most in the last years. It is mainly addressed to the consumption in natura, but juice is becoming an important by-product. For this reason, it is an alternative to utilize rejected fruits to make juice. With the objective to reach this goal, the composition of Gala, Golden Delicious, and Fuji juices was studied. This experiment was conducted from 1995 to 1997

  8. Intake of high-fructose corn syrup sweetened soft drinks, fruit drinks and apple juice is associated with prevalent arthritis in US adults, aged 20–30 years

    Science.gov (United States)

    DeChristopher, L R; Uribarri, J; Tucker, K L

    2016-01-01

    Objective: There is a link between joint and gut inflammation of unknown etiology in arthritis. Existing research indicates that regular consumption of high-fructose corn syrup sweetened (HFCS) soft drinks, but not diet soft drinks, may be associated with increased risk of seropositive rheumatoid arthritis (RA) in women, independent of other dietary and lifestyle factors. One unexplored hypothesis for this association is that fructose malabsorption, due to regular consumption of excess free fructose (EFF) and HFCS, contributes to fructose reactivity in the gastrointestinal tract and intestinal in situ formation of enFruAGEs, which once absorbed, travel beyond the intestinal boundaries to other tissues and promote inflammation. In separate studies, the accumulation of advanced glycation end-products has been associated with joint inflammation in RA. Objective of this study was to assess the association between EFF beverages intake and non-age, non-wear and tear-associated arthritis in US young adults. Methods: In this cross sectional study of 1209 adults aged 20–30y, (Nutrition and Health Examination Surveys 2003–2006) exposure variables were high EFF beverages, including HFCS sweetened soft drinks, and any combination of HFCS sweetened soft drinks, fruit drinks (FD) and apple juice, referred to as tEFF. Analyses of diet soda and diet FD were included for comparison. The outcome was self-reported arthritis. Rao Scott Ҳ2 was used for prevalence differences and logistic regression for associations, adjusted for confounders. Results: Young adults consuming any combination of high EFF beverages (tEFF) ⩾5 times/week (but not diet soda) were three times as likely to have arthritis as non/low consumers (odds ratios=3.01; p⩽0.021; 95% confidence intervals=1.20–7.59), independent of all covariates, including physical activity, other dietary factors, blood glucose and smoking. Conclusion: EFF beverage intake is significantly associated with arthritis in US adults

  9. Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation.

    Science.gov (United States)

    Bhat, Rajeev; Ameran, Suhaida Binti; Voon, Han Ching; Karim, A A; Tze, Liong Min

    2011-07-15

    Starfruit juice were exposed to ultraviolet (UV-C) light for 0, 30 and 60min at room temperature (25±1°C). On exposure, the titratable acidity significantly decreased, while the decrease in °Brix and pH were not significant. With regard to colorimetric parameters, L(∗) value increased significantly with a subsequent decrease in a(∗) and b(∗) values corresponding to UV treatment time. Except for the ascorbic acid, other antioxidants measured (% DPPH inhibition, total phenols, flavonols, flavonoids and antioxidant capacity) showed enhancement on expsoure to UV (significant at 60min). Microbial studies showed reduction in APC, yeasts and mould counts by 2-log cycle on UV treatments. These results supports the application of UV as a measure of non-thermal and physical food preservation technique for starfruit juice that can be explored commercially to benefit both the producers and consumers. PMID:23140712

  10. Utilization of pomace from apple processing industries: a review

    OpenAIRE

    Shalini, Rachana; Gupta, D K

    2010-01-01

    In large scale apple juice industry, about 75% of apple is utilized for juice and the remaining 25% is the by-product, apple pomace. In India, total production of apple pomace is about 1 million tons per annum and only approximately 10,000 tons of apple pomace is being utilized. Generally, apple pomace is thrown away, which causes environmental pollution. As the pomace is a part of fruit, it has potential for being converted into edible products. Apple pomace is a rich source of carbohydrate,...

  11. Apple Treats. BASIC Classroom Computing Featuring Hands-On Activities and Pencil/Paper Fun.

    Science.gov (United States)

    Embry, Lynn

    Developed as an introduction to computer programming using an Apple microcomputer, this document presents teachers and students with: (1) essential vocabulary used in the BASIC language; (2) syntax; and (3) programming techniques. Simple hands-on activities designed to guide the learner through beginning BASIC programming skills and fundamental…

  12. Mobile mating disruption of light brown apple moths using pheromone-treated sterile Mediterranean fruit flies

    Science.gov (United States)

    Public opposition to aerial application of sex pheromone for mating disruption of light brown apple moth (Epiphyas postvittana, LBAM) in California stopped its further use in the ca. $74 million eradication programme in 2008, underscoring the need for other eradication tactics. We demonstrate that ...

  13. Bebida mista com propriedade estimulante à base de água de coco e suco de caju clarificado Mixed drink with stimulating properties consisting of coconut water and clarified cashew apple juice

    Directory of Open Access Journals (Sweden)

    Joelia Marques de Carvalho

    2005-12-01

    Full Text Available Na indústria de bebidas, uma alternativa para acrescentar valor nutricional ou simplesmente desenvolver novos sabores é a mistura de diferentes sucos de frutas na formulação de bebidas mistas. Este trabalho teve como objetivo o desenvolvimento de uma bebida à base de água de coco e suco de caju clarificado (cajuína, com adição de cafeína, conferindo-lhe propriedades estimulantes. Foram avaliadas cinco formulações, com diferentes proporções de cajuína, tendo sido padronizados previamente o pH, teor de sólidos solúveis e cafeína. As formulações foram submetidas à caracterização físico-química (pH, sólidos solúveis, acidez, açúcares redutores, não redutores e totais e vitamina C, análises microbiológicas e avaliação sensorial de aceitação (atributos de cor, sabor, avaliação global e intenção de compra. Todas as formulações em estudo apresentaram boa aceitação sensorial, não havendo diferença entre as médias dos atributos avaliados. Na intenção de compra, a formulação mais aceita foi ACC 20 (20% de cajuína e 80% de água de coco. A incorporação de vitamina C na bebida através da adição da cajuína foi mais evidente até a formulação ACC 20. Os resultados indicaram que a formulação ACC 20 foi a mais viável para elaboração da bebida mista. Todas as formulações apresentaram padrões microbiológicos satisfatórios.In the beverage industry, an alternative to add nutritional quality or simply to develop new tastes is the blending of different kinds of fruit juices. The objective of this work was the development of blends consisting of coconut water and clarified cashew apple juice with the addition of caffeine so as to provide stimulating properties to the beverage. Five formulations with different concentration of clarified cashew apple juice and previously standardized for pH, total soluble solids and caffeine concentration were evaluated. The formulations were submitted to

  14. Storage stability of cashew apple juice preserved by hot fill and aseptic processes Estabilidade do suco de caju preservado pelo método ''hot fill'' e processo asséptico

    Directory of Open Access Journals (Sweden)

    Maria Cecília Oliveira Costa

    2003-12-01

    Full Text Available Cashew (Anacardium occidentale L. apples from Pacajus, Ceará State, Brazil, were processed into high pulp content juice. The juice was packed either by hot fill or an aseptic process and evaluated for physical, physical-chemical, and sensorial changes during a 12-month storage period at room temperature. The results indicated that pH, soluble solids, total acidity, total sugar content and color did not change significantly during storage nor were affected by the type of filling. The sensorial analysis showed that juice acceptance remained high throughout the storage period regardless of the filling system. Differences in juice viscosity persisted between both processes.Pedúnculos de caju (Anacardium occidentale L. de Pacajus, Estado do Ceará, Brasil, foram processados na forma de suco com alto teor de polpa. O suco foi acondicionado através do processo hot fill ou asséptico e verificada as alterações físicas, físico-químicas e sensoriais durante armazenagem por doze meses à temperatura ambiente. Os resultados indicaram que pH, sólidos solúveis, acidez total, conteúdo de açúcar e cor não mudaram de modo significativo durante a armazenagem nem foram afetadas pelo modo de acondicionamento. Análise sensorial mostrou que a aceitação do suco foi mantida alta durante o período de armazenagem a despeito do sistema de enchimento. Diferenças na viscosidade dos sucos persistiram entre ambos processos.

  15. Recipe Design and Development of Composite Fruit- Vegetable Juice Beverage with Apple and Carrot%苹果胡萝卜复合果蔬汁饮料的配方设计与研制

    Institute of Scientific and Technical Information of China (English)

    邓随胜; 陈孝湖

    2011-01-01

    To stuy and manufacture a local - suitable drink composed of vegetable and fruit juices with health care function, preparation experiments showed that the optimum recipe was the system that contented 30% fruitvegitable juice (the ratio of apple juice to carrot juice was 3: 1) ,7.0% granulate sugar,0.10% citric acid and 0.20% CMC - Na. It is concluded by trial and evaluation that the obtained formula is reasonable and satisfied, and also the production method is simple and feasible.%确定出适合本地的一种复合果蔬汁饮料的配方、研制生产出一种具有一定保健功能的果蔬汁饮料。以苹果和胡萝卜为原料,通过单因素试验和4因素3水平正交试验,逐步优化出苹果、胡萝卜复合果蔬汁、糖、酸、增稠剂等饮料的最佳配比。结果表明苹果、胡萝卜复合果蔬汁饮料的最佳配方为:复合果蔬汁含量30%(苹果汁与胡萝卜汁的比例为3:1),白砂糖用量7.O%,柠檬酸用量0.10%,CMC-Na用量0.20%。结论:该最佳配方通过试制和评品是合理和满意的,生产方法是简单可行的。

  16. Thermal resistance parameters of acid-adapted and unadapted Escherichia coli O157:H7 in apple-carrot juice blends: effect of organic acids and pH.

    Science.gov (United States)

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

    2014-04-01

    Numerous outbreaks involving fresh juices contaminated with Escherichia coli O157:H7 have occurred in the United States and around the world, raising concern for the safety of these products. Until now, only a few studies regarding the thermal tolerance of this pathogen in acidic juices over a wide range of pH values have been published. Therefore, the effect of varying the pH with different organic acids on the thermal inactivation of non-acid-adapted and acid-adapted E. coli O157:H7 (strain C7927) was determined. The decimal reduction times (D-values) and the change in temperature required for the thermal destruction curve to traverse 1 log cycle (z-values) were calculated for non-acid-adapted E. coli in an apple-carrot juice blend (80:20) adjusted to three pH values (3.3, 3.5, and 3.7) by the addition of lactic, malic, or acetic acid and at a pH of 4.5 adjusted with NaOH. Thermal parameters were also determined for acid-adapted cells in juices acidified with malic acid. The effect of the soluble solids content on the thermal tolerance was studied in samples with a pH of 3.7 at 9.4 to 11.5 °Brix. The D-values were determined at 54, 56, and 58 °C, and trials were conducted in triplicate. Non-acid-adapted E. coli exhibited the highest thermal tolerance at pH 4.5 (D-value at 54 °C [D54 °C] of 20 ± 4 min and z-value of 6.2 °C), although on average, the D-values increased significantly (P D58 °C of 0.03 ± 0.01 min and z-value of 10.4 °C). For juices acidified to the same endpoint pH with different acids, E. coli was found to be more tolerant in samples acidified with malic acid, followed by lactic and acetic acids. Increasing the soluble solids content from 9.4 to 11.5 °Brix showed no significant effect on the thermal tolerance of E. coli (P > 0.01). The data from this study will be useful for establishing critical limits for safe thermal processing of pH-controlled juices and similar products. PMID:24680067

  17. Characterization of Cider Apples on the Basis of Their Fatty Acid Profiles

    OpenAIRE

    Blanco-Gomis, Domingo; Mangas, J.J. (Juan); Margolles, Inmaculada; Arias, Pilar

    2011-01-01

    In the current study, the fatty acids composition of 30 monovarietal apple juices from six cider apple varieties belonging to two categories was analyzed. The different apple juices were obtained from three consecutive harvests (1997, 1998, and 1999). The fatty acids concentration in apple juice together with chemometric techniques such as principal components analysis (PCA), soft independent modeling of class analogy (SIMCA), and linear discriminant analysis (LDA), allowed us to ...

  18. FUNCTIONAL BEVERAGES BASED ON VEGETABLE JUICES

    Directory of Open Access Journals (Sweden)

    Limareva N. S.

    2014-01-01

    Full Text Available This article covers development of functional beverages technology based on using vegetable juice with apple and beetroot pectin concentrates, content of vitamins, minerals and functional properties

  19. Alterações químicas e físico-químicas no processamento de suco de caju (Anacardium occidentale L. Physicochemical changes in cashew apple (Anacardium occidentale L. Juice processing

    Directory of Open Access Journals (Sweden)

    Soraya de Oliveira Sancho

    2007-12-01

    Full Text Available O presente trabalho teve como objetivo determinar as alterações físico-químicas do suco de caju (Anacardium occidentale L. com alto teor de polpa, em diferentes etapas do seu processamento industrial. Observou-se que a acidez e o teor de ácido ascórbico do suco diminuíram progressivamente com o processamento industrial, exibindo os menores teores na etapa de pasteurização. Os teores de ácido fólico apresentaram comportamento diferenciado, apresentando os maiores teores na etapa de homogeneização do suco. Os valores de açúcares redutores, não-redutores e totais, assim como o pH, se mantiveram constantes.This work aimed to study the physicochemical changes occurring in cashew apple (Anacardium occidentale L. juice with high pulp content in various stages of the industrial process. The acidity and ascorbic acid contents were found to decrease progressively along the process, presenting their lowest values in the pasteurization stage. Folic acid content was highest in the juice homogenizing stage. Reducing and non-reducing sugars, as well as pH values remained constant throughout the process.

  20. FACTORS EFFECTING TO THE AMOUNT OF PATULIN IN APPLE AND APPLE PRODUCTS

    OpenAIRE

    Çetin KADAKAL; Nas, Sebahattin

    2000-01-01

    Patulin is a mycotoxin produced by several species of Penicillium, Aspergillus and Byssochlamys. In nature, it is found diffusely at various products and also in apple and apple products. Because of the negative effects of patulin on human health, ıt ıs started to be used as an important quality parameter especially in apple juice and various apple products. On the other hand, having water solubility and stability to the heat treatment properties acquired another importance to the patulin in...

  1. The Japanese Market for Imported Fruit Juices

    OpenAIRE

    Feleke, Shiferaw T.; Kilmer, Richard L.

    2009-01-01

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

  2. Effects of apples and specific apple components on the cecal environment of conventional rats: Role of apple pectin

    DEFF Research Database (Denmark)

    Licht, Tine Rask; Hansen, Max; Bergström, Anders;

    2010-01-01

    Background: Our study was part of the large European project ISAFRUIT aiming to reveal the biological explanations for the epidemiologically well-established health effects of fruits. The objective was to identify effects of apple and apple product consumption on the composition of the cecal...... study (14 weeks), while no effects of apple juice, puree or pomace on microbial composition in cecum were observed. Administration of either 0.33 or 3.3% apple pectin in the diet resulted in considerable changes in the DGGE profiles. A 2-fold increase in the activity of beta-glucuronidase was observed......-glucuronidase producing Clostridiales, and decreases the population of specific species within the Bacteroidetes group in the rat gut. Similar changes were not caused by consumption of whole apples, apple juice, puree or pomace....

  3. Fermentation of Apple Juice with a Selected Yeast Strain Isolated from the Fermented Foods of Himalayan Regions and Its Organoleptic Properties.

    Science.gov (United States)

    Kanwar, S S; Keshani

    2016-01-01

    Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ester synthesis during fermentation. Significant variation was observed in ATF1 gene sequences, suggesting differences in aroma and flavor of their brewing products. Apple is a predominant fruit in Himachal Pradesh and apple cider is one of the most popular drinks all around the world hence, it was chosen for sensory evaluation of six selected yeast strains. Organoleptic studies and sensory analysis suggested Sc21 and Sc01 as best indigenous strains for soft and hard cider, respectively, indicating their potential in enriching the local products with enhanced quality. PMID:27446050

  4. Study on the compound juice beverage turbid stability of apple and Rose roxburghii tratt%苹果-刺梨混合果汁饮料浑浊稳定性控制

    Institute of Scientific and Technical Information of China (English)

    赵光远; 梁晓童; 任莹莹

    2014-01-01

    The processing technology of a compound beverage using apple and Rose roxburghii tratt juices was studied.The influences of some stabilizers on the stability of this beverage were also investigated.The results showed that the optimum formula were as follows:fruit juice 20%,sweetener 1 2 g/1 00 mL,citric acid 0.5 g/1 00 mL.The compound stabilizer was composed of 0.05% pectin,0.05% CMC,0.1 5% xan-than gum.In this way,the stabilizer may achieve better stabilizing effect.Meanwhile under the conditions of homogeneous pressure 25 MPa,temperature 60 ℃,sterilized at water bath of 90 ℃ for 1 0 min,the com-pound beverage had smooth taste,even texture,nice flavors and colors of apple and Rose roxburghii tratt.%研究了苹果-刺梨混合果汁饮料生产工艺中的均质条件和稳定剂对其稳定性的影响.结果表明,在果汁含量20%,甜味剂含量12 g/100 mL,酸味剂含量0.5 g/100 mL 时,添加0.05%果胶,0.05%CMC,0.15%黄原胶构成的复合稳定剂可以达到较理想的稳定效果.同时在均质压力25 MPa,均质温度60℃的条件下进行1次均质,90℃的水浴中杀菌10 min,得到的混合汁饮料具有苹果和刺梨独特的风味和色泽,饮料质地均匀,口感爽滑.

  5. Double-blind, placebo-controlled food challenge with apple

    DEFF Research Database (Denmark)

    Skamstrup Hansen, K; Vestergaard, H; Stahl Skov, P;

    2001-01-01

    The aim of the study was to develop and evaluate different methods of double-blind, placebo-controlled food challenge (DBPCFC) with apple. Three different DBPCFC models were evaluated: fresh apple juice, freshly grated apple, and freeze-dried apple powder. All challenges were performed outside the...... high frequency of reactions to placebo, probably due to the ingredients used for blinding. The sensitivity of the models with freshly grated apple and freeze-dried apple powder was 0.74/0.60. An increase in sensitivity is desirable. The freeze-dried apple powder proved to be useful for SPT, HR, and...

  6. Shoot growth and fruit cracking in 'Stayman' apple treated with prohexadione-calcium and GA4/7

    Science.gov (United States)

    The ‘Stayman’ apple (Malus x domestica Borkh.) is a high quality apple with good fresh fruit and processing characteristics. ‘Stayman’ is grown in large numbers in the Mid-Atlantic region where trees are of moderate to high vigor. ‘Stayman’, however is prone to skin cracking which in some seasons ...

  7. Phenolic Compounds in Apple (Malus x domestica Borkh.): Compounds Characterization and Stability during Postharvest and after Processing

    OpenAIRE

    Alessandra Francini; Luca Sebastiani

    2013-01-01

    This paper summarizes the information on the occurrence of phenolic compounds in apple (Malus x domestica Borkh.) fruit and juice, with special reference to their health related properties. As phytochemical molecules belonging to polyphenols are numerous, we will focus on the main apples phenolic compounds with special reference to changes induced by apple cultivar, breeding approaches, fruit postharvest and transformation into juice.

  8. Pooling data for Number Needed to Treat: no problems for apples

    Directory of Open Access Journals (Sweden)

    Wiffen Phillip

    2002-01-01

    Full Text Available Abstract Objective To consider the problem of the calculation of number needed to treat (NNT derived from risk difference, odds ratio, and raw pooled events shown to give different results using data from a review of nursing interventions for smoking cessation. Discussion A review of nursing interventions for smoking cessation from the Cochrane Library provided different values for NNT depending on how NNTs were calculated. The Cochrane review was evaluated for clinical heterogeneity using L'Abbé plot and subsequent analysis by secondary and primary care settings. Three studies in primary care had low (4% baseline quit rates, and nursing interventions were without effect. Seven trials in hospital settings with patients after cardiac surgery, or heart attack, or even with cancer, had high baseline quit rates (25%. Nursing intervention to stop smoking in the hospital setting was effective, with an NNT of 14 (95% confidence interval 9 to 26. The assumptions involved in using risk difference and odds ratio scales for calculating NNTs are discussed. Summary Clinical common sense and concentration on raw data helps to detect clinical heterogeneity. Once robust statistical tests have told us that an intervention works, we then need to know how well it works. The number needed to treat or harm is just one way of showing that, and when used sensibly can be a useful tool.

  9. Produção de goma xantana por fermentação do resíduo de suco de maçã Xanthan gum production by fermentation from residue of apple juice

    Directory of Open Access Journals (Sweden)

    Janice Izabel Druzian

    2007-03-01

    Full Text Available Goma xantana é um heteropolissacarídeo hidrosolúvel, produzida industrialmente por fermentação da sacarose por Xanthomonas campestris. Suas excelentes propriedades reológicas contribuem para o grande número de aplicações na indústria de alimentos e recuperação terciária de petróleo. Economicamnte a utilização petroquímica não é ainda viável em função do custo da sacarose, o que torna interessante estudar fontes de carbonos alternativas, como é o caso do resíduo do suco de maçã. As cepas de Xanthomonas campestris pv maniothis foram mantidas em agar YM a 4 °C, e o inóculo foi incubado em meio YM. A produção de goma foi realizada nos meios fermentativos I e II, com sacarose como fonte de carbono padrão, e como fonte alternativa o resíduo de maçã fuji. A fermentação em Incubadora/28 °C/150 rpm produziu goma precipitada em álcool. A condição otimizada de 45 g.L-1 de meio II (0,05% uréia, 0,5% de KH2PO4 e 70% de resíduo representou um rendimento 10 vezes maior do que o obtido com sacarose. Por CG-EM obteve-se 44,53% de manose, 34,76% de glicose e 20,71% de ácido glucurônico para a composição desta goma. O uso de resíduo de maçã para produção de goma xantana é viável porque pode ser usado com um substrato suplementar e apresentar rendimento de goma muito superior ao obtido com sacarose.Xanthan gum is heteropolysaccharide aquosoluble produced industrially for fermentation with sucrose by Xanthomonas campestris. Excellent gum rheological properties contribute to the use in a wide range of applications in the food industry and tertiary recovery of oil. Commercially, the use of petrochemical is no longer viable in the cost of sucrose, which makes it interesting to evaluate alternative carbon sources such as the residue from apple juice processing. The Xanthomonas campestris pv maniothis was maintained at 4 °C on YM agar slants and innocuous in a medium of YM. Gum production was carried out in

  10. The Influence of Different Apple Based Supplements on the Intestinal Microbiota of Humans

    DEFF Research Database (Denmark)

    Bergström, Anders; Wilcks, Andrea; Ravn-Haren, Gitte;

    2010-01-01

    Background and objective: The present project is part of the large ISAFRUIT project, where one of the objectives is to identify effects of apple and apple product on parameters related to gut health. In a previous rat study we observed changes in the intestinal microbiota of rats fed whole apples......-free), 3) cloudy juice (apple juice with pulp), and 4) pomace (press cake from the cloudy juice production process). Fecal samples were taken before and after each diet period. After DNA extraction, Denaturing Gradient Gel Electrophoresis (DGGE) with universal primers and specific primers for...

  11. Effect of heat and radio frequency electric field treatments on membrane damage and intracellular leakage of UV-substances of Escherichia coli K-12 in apple juice

    Science.gov (United States)

    The need for a nonthermal intervention technology that can achieve microbial safety without altering nutritional quality of liquid foods led to the development of the radio frequency electric fields (RFEF) process. Previously, we documented formation of surface blebs on Escherichia coli cells treate...

  12. Estudo da estabilidade quÍmica e microbiológica do suco de caju in natura armazenado em diferentes condições de estocagem Study of the chemical and microbiological stability of cashew apple juice in different storage conditions

    Directory of Open Access Journals (Sweden)

    Flávia Conde Lavinas

    2006-12-01

    Full Text Available O caju, rico em nutrientes, apresenta alta perecibilidade. Este trabalho teve como objetivo avaliar a estabilidade química, físico-química e microbiológica do suco de caju in natura mantido em temperatura ambiente por 24 h, estocado sob refrigeração por sete dias e sob congelamento por 120 dias. O teor de ácido ascórbico no suco recém-extraído foi de 147,29 ± 0,41 mg/100 mL e reduziu em 6,57% em temperatura ambiente. Durante a estocagem sob refrigeração e congelamento, as taxas de redução dessa vitamina foram 1,16% ao dia e 0,05% ao dia, respectivamente. Foi observado aumento na contagem de bactérias mesófilas totais e fungos filamentosos e leveduras no suco mantido em temperatura ambiente. Nos sucos estocados sob refrigeração durante sete dias houve redução da contagem de bactérias mesófilas totais e aumento na contagem de fungos filamentosos e leveduras. Nos sucos congelados, a contagem de fungos filamentosos e leveduras permaneceu inferior à inicial, enquanto a de bactérias mesófilas totais apresentou variação até o trigésimo dia. A partir deste período, esta permaneceu estável em menos de um ciclo logarítmico acima da contagem inicial. Nos períodos estudados, refrigeração e congelamento mostraram-se eficazes na preservação do ácido ascórbico e da qualidade microbiológica do suco de caju in natura.Cashew apple, which is rich in nutrients, is highly perishable. The objective of the present study was to evaluate the chemical, physicochemical and microbiological stability of cashew apple juice kept at room temperature for 24 h, refrigerated for seven days or frozen for 120 days. The ascorbic acid content in fresh cashew apple juice was 147.29 ± 0.41 mg/ 100 mL and decreased 6.57% when kept under room temperature. In the juices stored when refrigerated and when frozen, a reduction rate of ascorbic acid was 1.16%/day and 0.05%/day, respectively. The chemical and physicochemical parameters remained stable

  13. Evaluation of the impact of sequential microwave/ultrasound processing on the IgE binding properties of Pru p 3 in treated peach juice.

    Science.gov (United States)

    Garino, Cristiano; Zitelli, Francesco; Travaglia, Fabiano; Colsson, Jean Daniel; Cravotto, Giancarlo; Arlorio, Marco

    2012-09-01

    Peach lipid transfer protein (LTP) can cause severe allergic reactions to peach-allergic patients. It belongs to the nonspecific LTPs family, a class of proteins extremely resistant both to proteolytic digestion and to high temperatures. Food processing can either drop or increase the allergenicity, depending on the process and on the food. As far as peach-derived products (pulp, juice) are concerned, it has been previously shown how thermal treatment performed in an autoclave does not decrease LTP allergenicity. In this work, it was attempted to investigate whether sequential microwave and ultrasound processing could affect the allergenicity of peach juice. Incubation with specific anti-Pru p 3 serum showed how treating peach peel with microwave at 140 °C and with ultrasound does not eliminate Pru p 3 IgE binding properties. The application of MW/US protocol on peach pulp appeared to be insufficient for the reduction of IgE binding to Pru p 3. PMID:22881291

  14. Study of the Electrocatalytic Activity of Cerium Oxide and Gold-Studded Cerium Oxide Nanoparticles Using a Sonogel-Carbon Material as Supporting Electrode: Electroanalytical Study in Apple Juice for Babies

    Directory of Open Access Journals (Sweden)

    José Mª Palacios-Santander

    2013-04-01

    Full Text Available The present work reports a study of the electrocatalytic activity of CeO2 nanoparticles and gold sononanoparticles (AuSNPs/CeO2 nanocomposite, deposited on the surface of a Sonogel-Carbon (SNGC matrix used as supporting electrode and the application of the sensing devices built with them to the determination of ascorbic acid (AA used as a benchmark analyte. Cyclic voltammetry (CV and differential pulse voltammetry (DPV were used to investigate the electrocatalytic behavior of CeO2- and AuSNPs/CeO2-modified SNGC electrodes, utilizing different concentrations of CeO2 nanoparticles and different AuSNPs:CeO2 w/w ratios. The best detection and quantification limits, obtained for CeO2 (10.0 mg·mL−1- and AuSNPs/CeO2 (3.25% w/w-modified SNGC electrodes, were 1.59 × 10−6 and 5.32 × 10−6 M, and 2.93 × 10−6 and 9.77 × 10−6 M, respectively, with reproducibility values of 5.78% and 6.24%, respectively, for a linear concentration range from 1.5 µM to 4.0 mM of AA. The electrochemical devices were tested for the determination of AA in commercial apple juice for babies. The results were compared with those obtained by applying high performance liquid chromatography (HPLC as a reference method. Recovery errors below 5% were obtained in most cases, with standard deviations lower than 3% for all the modified SNGC electrodes. Bare, CeO2- and AuSNPs/CeO2-modified SNGC electrodes were structurally characterized using scanning electron microscopy (SEM and energy dispersive X-ray spectroscopy (EDS. AuSNPs and AuSNPs/CeO2 nanocomposite were characterized by UV–vis spectroscopy and X-ray diffraction (XRD, and information about their size distribution and shape was obtained by transmission electron microscopy (TEM. The advantages of employing CeO2 nanoparticles and AuSNPs/CeO2 nanocomposite in SNGC supporting material are also described. This research suggests that the modified electrode can be a very promising voltammetric sensor for the determination

  15. Grapefruit Juice and Medicine May Not Mix

    Science.gov (United States)

    ... Huang, decreasing the effectiveness of the drug. Fexofenadine (brand name Allegra) is available in both prescription and non-prescription forms to relieve symptoms of seasonal allergies. Fexofenadine may also be less effective if taken with orange or apple juice, so the drug label states “do not ...

  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; Lauridsen, Søren T.; Daneshvar, Bahram; Sørensen, Annemarie

    2003-01-01

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

  17. Apple wine processing with different nitrogen contents

    Directory of Open Access Journals (Sweden)

    Aline Alberti

    2011-06-01

    Full Text Available The aim of this work was to evaluate the nitrogen content in different varieties of apple musts and to study the effect of different nitrogen concentrations in apple wine fermentation. The average total nitrogen content in 51 different apples juices was 155.81 mg/L, with 86.28 % of the values above 100 mg/L. The apple must with 59.0, 122.0 and 163.0 mg/L of total nitrogen content showed the maximum population of 2.05x 10(7; 4.42 x 10(7 and 8.66 x 10(7 cell/mL, respectively. Therefore, the maximum fermentation rates were dependent on the initial nitrogen level, corresponding to 1.4, 5.1 and 9.2 g/L.day, respectively. The nitrogen content in the apple musts was an important factor of growth and fermentation velocity.

  18. Deuterium/hydrogen natural isotopic abundance in fruit juices

    International Nuclear Information System (INIS)

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

  19. Distribution of multiple pesticide residues in apple segments after home processing

    DEFF Research Database (Denmark)

    Rasmussen, Rie Romme; Poulsen, Mette Erecius; Hansen, H. C. B.

    2003-01-01

    The effects of washing, storing, boiling, peeling, coring and juicing on pesticide residue were investigated for field-sprayed Discovery and Jonagold apples. Residues of chlorpyrifos, cypermethrin, deltamethrin, diazinon, endosulfan, endosulfan sulfate, fenitrothion, fenpropathrin, iprodione......, kresoxim-methyl, lambda-cyhalothrin, quinalphos, tolylfluanid and vinclozolin in the processed apples were analysed by gas chromatography. Statistical analysis showed that reductions of 18-38% were required to obtain significant effects of processing practices, depending on pesticide and apple variety....... Juicing and peeling the apples significantly reduced all pesticide residues. In the case of detectable pesticide residues, 1-24% were distributed in the juice and in the peeled apple. None of the pesticide residues was significantly reduced when the apples were subject to simple washing or coring. Storing...

  20. Phenolic Compounds in Apple (Malus x domestica Borkh.: Compounds Characterization and Stability during Postharvest and after Processing

    Directory of Open Access Journals (Sweden)

    Alessandra Francini

    2013-09-01

    Full Text Available This paper summarizes the information on the occurrence of phenolic compounds in apple (Malus x domestica Borkh. fruit and juice, with special reference to their health related properties. As phytochemical molecules belonging to polyphenols are numerous, we will focus on the main apples phenolic compounds with special reference to changes induced by apple cultivar, breeding approaches, fruit postharvest and transformation into juice.

  1. Avaliação do método de liquefação enzimática na extração de suco de maçã Evaluation of apple juice extraction by the enzyme liquefaction method

    Directory of Open Access Journals (Sweden)

    Maria Carolina Santos de Oliveira

    2006-12-01

    Full Text Available O conceito da tecnologia limpa visa otimizar o processo de extração para obter o máximo de suco da fruta, diminuir perdas e gerenciar a aplicação do resíduo gerado. A utilização de complexos enzimáticos, constituídos por celulases e pectinases, na extração de suco permite, além de modificar características químicas e físico-químicas dos produtos, minimizar a geração de resíduos. O objetivo deste trabalho foi avaliar as condições de extração de suco de maçã por liquefação enzimática e comparar as características de qualidade dos produtos obtidos a partir desse método com os do tradicional processo de prensagem. Para o processo de liquefação, as melhores condições para obtenção de suco de maçã foram: enzimas 0,1 mL.Kg-1, temperatura 50 °C e tempo 75 min. O rendimento foi de 83,5% com a geração de 16,5% de bagaço, com uma diferença de 19%, quando comparado ao processamento de suco por prensagem. O suco obtido por liquefação foi mais ácido, apresentou maiores teores de cinzas e de nitrogênio do que o suco obtido por prensagem. No bagaço obtido por liquefação, os valores de acidez e cinzas, de extrato etéreo e de nitrogênio foram maiores do que no obtido por prensagem mas não houve diferença significativa nos teores de fibras alimentares embora os teores de pectina tenham sido mais baixos. Não foram detectadas diferenças significativas nas proporções de açúcares neutros relacionados à parede celular. O processamento por liquefação apresentou melhores resultados no rendimento do suco e na diminuição de bagaço, com uma vantagem de 18,5% sobre o processamento tradicional por prensagem.The clean technology concept aims to optimize juice extraction in order to obtain high yields, low losses and to manage the use of residues. The preparation of enzymes available nowadays containing depolimerizing activities like pectinases and celulases reach high yields of modified apple juice with less by

  2. Newton's Apple

    Science.gov (United States)

    Hendry, Archibald W.

    2007-01-01

    Isaac Newton may have seen an apple fall, but it was Robert Hooke who had a better idea of where it would land. No one really knows whether or not Isaac Newton actually saw an apple fall in his garden. Supposedly it took place in 1666, but it was a tale he told in his old age more than 60 years later, a time when his memory was failing and his…

  3. Low dose irradiation influence on yield and quality of fruit juice

    International Nuclear Information System (INIS)

    Granny Smith apples, Valencia oranges, and Pearlette grapes grown in Queensland, Australia were irradiated at 0, 75, 300 and 600 Gy. Following irradiation, juice was extracted and analysed for quality and compositional changes. Irradiation treatment significantly (p0.05) decreased yield of apple juice (by 6.3% w/w at 600 Gy) and grape juice (by 4.8% w/w at 600 Gy) but did not significantly (p0.05) affect yield of orange juice (OJ). Acceptability significantly (p0.05) decreased in OJ after 600 Gy treatment. Other changes in quality and composition were minimal. Juice from irradiated apples and oranges stored at 5 degrees C for 8 wk showed similar results

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

    Science.gov (United States)

    Ilame, Susmit A; Satyavir, V Singh

    2015-01-01

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

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

    Science.gov (United States)

    Andrade, Chittaranjan

    2014-11-01

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

  6. 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 (Papple, orange, and grapefruit was 23% to 54% higher than the mean antioxidant density of name-brand and store-brand juices for each fruit; however, only apple and grapefruit exhibited significantly greater (Pbrand or store-brand juices. In contrast, the mean antioxidant density of name-brand grape and pineapple juice was higher than fresh grape or pineapple fruit; however, both fresh grapes and commercial grape juice contained significantly more (Pbrand grape juice. Regardless of the convenience of fruit juice, results support the recommendations of the 2010 Dietary Guidelines for Americans for increasing fruit servings in the whole fruit form due to their provision of beneficial antioxidants and fiber with approximately 35% less sugar. PMID:23810279

  7. Avaliação da metodologia microbiológica para determinação de 5-metiltetrahidrofolato em suco de caju (Anacardium occidentale L. Evaluation of a microbiological method for the determination of 5-methyltetrahydrofolate in cashew apple juice (Anacardium occidentale L.

    Directory of Open Access Journals (Sweden)

    Soraya de Oliveira Sancho

    2010-09-01

    Full Text Available Embora o suco de caju seja bastante consumido no Brasil e muitos estudos sobre seu valor nutricional tenham sido publicados, a literatura não reporta estudos sobre a determinação de folatos nesse suco. Várias técnicas analíticas podem ser utilizadas visando à detecção da referida vitamina. Optou-se por utilizar o ensaio microbiológico oficial de determinação de folatos em alimentos, utilizando-se Lactobacillus casei como microrganismo de teste. Foram testados a utilização de ultrassom e tratamento enzimático como fases preparatórias, a fim de determinar qual a melhor metodologia a ser empregada. Foram comparados também o uso de padrões de ácido fólico e folato. Os resultados mostraram que o emprego de enzima é indicado como fase preparatória na determinação desta vitamina em suco de caju. A utilização de ultrassom não interferiu, significativamente, nos resultados encontrados, sendo seu emprego dispensável. Os teores de folato encontrados no suco de caju integral in natura indicam que o consumo de uma porção de 200 mL do suco equivale à ingestão de aproximadamente 500 µg de folato, valor superior à ingestão diária recomendada para adultos.Although cashew apple juice has been highly consumed in Brazil and several studies on its nutritional value have been published, no studies on the determination of folate contents in this juice were found in the literature. Several analytic techniques can be employed for the folate determination in foods. In this study, the microbiological assay using Lactobacillus casei was employed. Enzyme treatment and ultrasound waves were tested as pretreatment. The use of standards of folic acid and folate were also evaluated. The results showed that the enzyme treatment cannot be replaced by ultrasound treatment. The consumption of 200 mL of in natura cashew apple juice corresponds to a folate intake of 500 µg, which is higher than the recommended daily intake for adults.

  8. Inactivation of Escherichia Coli in Orange Juice Using Ozone

    OpenAIRE

    Patil, Sonal; Bourke, Paula; Frias, Jesus Maria; Tiwari, Brijesh; Cullen, Patrick

    2009-01-01

    This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (106 CFU mL-1) as a challenge microorganism was treated with ozone at 75-78µg mL-1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and j...

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

    International Nuclear Information System (INIS)

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

  10. INFLUENCIA DE LA AIREACIÓN EN LA ACTIVIDAD FERMENTATIVA DE Kloeckera apiculata DURANTE LA FERMENTACIÓN DE JUGO DE MANZANA Influence of Aeration in the Fermentative Activity of Kloeckera apiculata during Fermentation of Apple Juice

    Directory of Open Access Journals (Sweden)

    WALDIR D ESTELA-ESCALANTE

    2012-05-01

    Full Text Available Se ha estudiado la influencia de la aireación en la actividad fermentativa de Kloeckera apiculata RIVE 9-2-1 con el objetivo de evaluar la producción de metabolitos de la fermentación. Para ello, la cepa se cultivó en frascos Erlenmeyer conteniendo jugo de manzana esterilizado y sin aroma, y los compuestos químicos producidos durante la fermentación en cultivo agitado (200 min-1 y estático (sin agitación se determinaron. Los resultados mostraron que la agitación del medio de cultivo incrementa la producción de alcoholes superiores (hasta 591,0 mg/L comparado al cultivo estático, mientras que por el contrario, la producción de ácido acético, etil acetato y glicerol (260,0 ± 11,0 mg/L, 196,0 ± 10,0 mg/L y 2,6 ± 0,2 g/L resultaron ser mayores que en cultivo agitado (222,0 ± 8,0 mg/L, 96,0 ± 4,5 mg/L y 1,8 ± 0,2 g/L respectivamente. Cultivos bacth realizados en biorreactor con un flujo de aire de 25 L/h reportaron una tasa de crecimiento (µ de 0,17 h-1, producción de etanol (12,5 ± 2,0 g/L y otros compuestos típicamente producidos durante la fermentación alcohólica. La concentración de oxígeno disuelto en el medio de fermentación afecta su metabolismo así, cantidades insuficientes de oxígeno provocaría un metabolismo respirofermentativo. Los mejores resultados en términos de calidad organoléptica de la bebida fermentada en lo referente al aroma, sabor y olor se obtuvieron en la fermentación en cultivo estático. El control de la aireación del medio de fermentación puede ser usado para controlar la síntesis de compuestos químicos de impacto sensorial en la producción de bebidas fermentadas.The influence of aireation on the fermentative activity of Kloeckera apiculata RIVE 9-2-1 was studied in order to evaluate the production of metabolites of the fermentation. To achieve this, the strain was cultured in Erlenmeyer flasks containing sterilized and aroma removed apple juice, and the chemical compounds produced

  11. �Sauron� Apple Cultivar

    Directory of Open Access Journals (Sweden)

    Radu SESTRAS

    2010-06-01

    Full Text Available The new apple cultivar �Sauron� was obtained at Fruit Research Station Cluj, Romania (FRS Cluj, and homologated in 2007. �Sauron� was identified in open pollinated population of �Cluj 3/83� selection [�Cluj III-VI-5-26� selection (�Parmain d�Or�, open pollinated x �NJ 46�]. The trees have moderate vigour, upright then spread, with moderate productivity. Fruits are medium to large, usually red, with a portion being greenish or yellow-green and purple red vertically striped. The fruit has good quality, being soft eating apple due to their lack of crispness. Quality indices include firmness, crispness and excellent flavour. Fruits become ripe between 15 August and 5 September and the fruits are good quality, being proper for dessert and industrialization (juice, applesauce, pies, and cider.

  12. Chemopreventive effect of apple and berry fruits against colon cancer

    OpenAIRE

    Jaganathan, Saravana Kumar; Vellayappan, Muthu Vignesh; Narasimhan, Gayathri; Supriyanto, Eko; Octorina Dewi, Dyah Ekashanti; Narayanan, Aqilah Leela T; Balaji, Arunpandian; Subramanian, Aruna Priyadarshini; Yusof, Mustafa

    2014-01-01

    Colon cancer arises due to the conversion of precancerous polyps (benign) found in the inner lining of the colon. Prevention is better than cure, and this is very true with respect to colon cancer. Various epidemiologic studies have linked colorectal cancer with food intake. Apple and berry juices are widely consumed among various ethnicities because of their nutritious values. In this review article, chemopreventive effects of these fruit juices against colon cancer are discussed. Studies de...

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

    OpenAIRE

    Dorsey, Pamela Garner; Greenspan, Phillip

    2014-01-01

    The nonenzymatic glycation of proteins and the formation of advanced glycation endproducts in diabetes leads to the crosslinking of proteins and disease complications. Our study sought to demonstrate the effect of commonly consumed juices (pomegranate, cranberry, black cherry, pineapple, apple, and Concord grape) on the fructose-mediated glycation of albumin. Albumin glycation decreased by 98% in the presence of 10 μL of pomegranate juice/mL; other juices inhibited glycation by only 20%. Pome...

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

    OpenAIRE

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

    2007-01-01

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

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

    OpenAIRE

    Feleke, Shiferaw T.; Kilmer, Richard L.

    2007-01-01

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

  16. 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.

  17. Knowing Apples

    Directory of Open Access Journals (Sweden)

    Lorraine Shannon

    2013-05-01

    Full Text Available This essay employs a first-person fictional narrator to explore the nature of human-plant relations through the example of Thoreau’s Wild Apples and enacts the transformational process necessary to write in conjunction with non-conscious vegetal life by paying attention to the unthought known of the vegetative soul.

  18. Industrialized cashew juices: variation of ascorbic acid and other physicochemical parameters Sucos de caju industrializados: variação no teor de ácido ascórbico e em outros parâmetros físico-químicos

    OpenAIRE

    Christiane de Queiroz Pereira; Flávia Conde Lavinas; Maria Lúcia Mendes Lopes; Vera Lúcia Valente-Mesquita

    2008-01-01

    Commercial cashew apple juice is widely accepted in the Brazilian market. Cashew apple has high content of ascorbic acid, an important nutrient to human beings. Ascorbic acid content in food can be affected by processing and storage conditions. Commercial cashew apple juice samples, ready-to-drink and concentrated, were analyzed. The ascorbic acid content, total titratable acidity, total soluble solids, and pH of the juices were determined during storage at 4 °C after the containers were open...

  19. Survival and Reduction of Shiga Toxin-Producing Escherichia coli in a Fresh Cold-Pressed Juice Treated with Antimicrobial Plant Extracts.

    Science.gov (United States)

    Hatab, Shaimaa; Athanasio, Renata; Holley, Richard; Rodas-Gonzalez, Argenis; Narvaez-Bravo, Claudia

    2016-08-01

    This study was conducted to evaluate the survival of 7 Shiga-toxigenic Escherichia coli (STEC) in fresh cold-pressed juice and the antimicrobial efficacy of 4 essential oils (EO: achillea, rosemary, sage, and thyme). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of each EO was determined using microdilution assays evaluated at pH levels 4 and 7; as well as at 4 and 25 °C; daily for up to 5 d. Results indicated that 5 of 7 serotypes survived well in cold-pressed raw juice for at least 4 d at 4 °C and pH 3.5 with no significant (P > 0.05) reduction in viability. The EO showed varying degrees of antimicrobial activity against the 7 STEC. The MIC and MBCs were lowest for thyme (2 μg/L) and highest for sage (15 to 25 μg/L). The antimicrobial activity was enhanced at low pH and temperature. Data showed that although the top 7 STEC could survive low pH and temperature in vitro and in cold-pressed juices, EO, especially from thyme and rosemary, reduced STEC to an undetectable level at 4 °C, suggesting that they could be used as natural antimicrobials in juice. PMID:27399584

  20. Supercritical carbon dioxide process for pasteurization of fruit juices

    Science.gov (United States)

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

  1. The Influence of Different Apple Based Supplements on the Intestinal Microbiota of Humans

    DEFF Research Database (Denmark)

    Bergström, Anders; Wilcks, Andrea; Ravn-Haren, Gitte;

    restriction diet during the control period, and in the four other periods it was supplied with four different apple based supplements. Between the diets there was a 2-week wash-out period still on the restriction diet. The four apple based supplements were: 1) whole apples, 2) clear apple juice (pectin......Background and objective: The present project is part of the large ISAFRUIT project, where one of the objectives is to identify effects of apple and apple product on parameters related to gut health. In a previous rat study we observed changes in the intestinal microbiota of rats fed whole apples......, pomace or apple pectin ([1], and we were interested in finding out if the same effect can be observed in humans. Method: The study was conducted as a randomized, controlled 5 x 28 days cross-over study with 24 healthy persons of both genders. The persons were following a pectin- and polyphenol free...

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

    International Nuclear Information System (INIS)

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

  3. Apple Must

    OpenAIRE

    Ehmsen, Amalie Schultz; Larsen, Mikael; Brandt, Mike; Villadsen, Niels; Vinther, Sine Maria

    2014-01-01

    Abstract This project contains an analysis of Apple’s aesthetics, as presented through advertisement and the general aesthetic expression of their products. Combining Marxist theory of commodity aesthetics with Anthony Giddens’ and Abraham Maslow’s sociological theory, the paper endeavors to present a connection between the valorization of Apple’s products and the needs and wants of the late-modern consumer. To this end, a semiotic analysis of certain Apple commercials, followed by a herme...

  4. Biomarker Identification in Metabolomics of Dietary Studies on Apple and Apple Products

    DEFF Research Database (Denmark)

    Rago, Daniela

    diet supplemented with two dosages (5 g/day and 10g/day) of whole fresh apple pieces through 16 weeks (PAPER I). Plasma samples were analysed by LC-MS. Due to the complexity of the design of the study, several chemometric analyses have been employed. Initially, ASCA was applied in order to isolate the...... with possible exposure markers, including phase 2 metabolites of flavonoid degradation products and chalcones. Furthermore, in urine data, a larger number of markers increased after the apple and juice intervention - compared with control - respect to plasma. Overall, the studies included in this...

  5. Effects of Albedo Addition on Pomegranate Juice Physicochemical, Volatile and Chemical Markers

    OpenAIRE

    Vázquez-Araújo, Laura; IV, Edgar; Carbonell-Barrachina, Ángel

    2015-01-01

    Five commercial juices, representing the five clusters of this juice, were characterized before and after maceration with 10% pomegranate albedo (control- and albedo treated (AT)-juices, respectively). Commercial juices were macerated with albedo homogenate for 24 h, and then the albedo was removed. Total soluble solids, titratable acidity, maturity index (MI), total phenolic content (TPC), volatile composition, and flavor profile were evaluate in control- and AT-juices. From all physico-chem...

  6. Effects of apples and specific apple components on the cecal environment of conventional rats: role of apple pectin

    Directory of Open Access Journals (Sweden)

    Markowski Jaroslaw

    2010-01-01

    Full Text Available Abstract Background Our study was part of the large European project ISAFRUIT aiming to reveal the biological explanations for the epidemiologically well-established health effects of fruits. The objective was to identify effects of apple and apple product consumption on the composition of the cecal microbial community in rats, as well as on a number of cecal parameters, which may be influenced by a changed microbiota. Results Principal Component Analysis (PCA of cecal microbiota profiles obtained by PCR-DGGE targeting bacterial 16S rRNA genes showed an effect of whole apples in a long-term feeding study (14 weeks, while no effects of apple juice, purée or pomace on microbial composition in cecum were observed. Administration of either 0.33 or 3.3% apple pectin in the diet resulted in considerable changes in the DGGE profiles. A 2-fold increase in the activity of beta-glucuronidase was observed in animals fed with pectin (7% in the diet for four weeks, as compared to control animals (P Bacteroidetes, whereas bands that became more prominent represented mainly Gram-positive anaerobic rods belonging to the phylum Firmicutes, and specific species belonging to the Clostridium Cluster XIVa. Quantitative real-time PCR confirmed a lower amount of given Bacteroidetes species in the pectin-fed rats as well as in the apple-fed rats in the four-week study (P Clostridium coccoides (belonging to Cluster XIVa, as well as of genes encoding butyryl-coenzyme A CoA transferase, which is involved in butyrate production, was detected by quantitative PCR in fecal samples from the pectin-fed animals. Conclusions Our findings show that consumption of apple pectin (7% in the diet increases the population of butyrate- and β-glucuronidase producing Clostridiales, and decreases the population of specific species within the Bacteroidetes group in the rat gut. Similar changes were not caused by consumption of whole apples, apple juice, purée or pomace.

  7. Pomegranate juice and punicalagin attenuate oxidative stress and apoptosis in human placenta and in human placental trophoblasts

    OpenAIRE

    Chen, Baosheng; TUULI, Methodius G.; Mark S Longtine; Shin, Joong Sik; Lawrence, Russell; Inder, Terrie; Michael Nelson, D.

    2012-01-01

    The human placenta is key to pregnancy outcome, and the elevated oxidative stress present in many complicated pregnancies contributes to placental dysfunction and suboptimal pregnancy outcomes. We tested the hypothesis that pomegranate juice, which is rich in polyphenolic antioxidants, limits placental trophoblast injury in vivo and in vitro. Pregnant women with singleton pregnancies were randomized at 35∼38 wk gestation to 8 oz/day of pomegranate juice or apple juice (placebo) until the time...

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

    OpenAIRE

    Hyson, Dianne A

    2015-01-01

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

  9. Physical, chemical and functional features of apple starch /
    Propriedades físicas, químicas e funcionais de amido de maçã

    OpenAIRE

    Gilvan Wosiacki; Alessandro Nogueira; Priscila Sandrino Belchior de Lara; Ivo Mottin Demiate

    2003-01-01

    Physical, chemical and functional features of apple starch. Apple juice contains some chemical agents like starch that may cause long-term turbidity, both in room temperature and refrigerated storage, with depreciation of the commercial value explained by the undesirable appearance. The objective of this article was to characterize some physical, chemical and functional features of purified apple starch as an earlier step aiming to establish the best conditions for its elimination from apple ...

  10. A Laboratory Exercise To Understand the Importance of Enzyme Technology in the Fruit-Processing Industry: Viscosity Decrease and Phenols Release from Apple Mash

    DEFF Research Database (Denmark)

    Pinelo, Manuel; Nielsen, Michael Krogsgaard; Meyer, Anne S.

    2011-01-01

    In a 4-h laboratory exercise, students accomplish a series of enzymatic macerations of apple mash, assess the viscosity of the mash during the maceration, extract the juice by centrifugation, and measure the levels of antioxidant phenols extracted into the juice after different enzyme treatments....... The exercise shows the impact of enzyme-catalyzed plant cell-wall degradation on the viscosity of apple fruit mash and on the extraction of antioxidant phenols into experimentally prepared apple juice. The exercise also demonstrates that pectinolytic and cellulolytic enzymes have different effects on...

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

    Science.gov (United States)

    Sharma, Pawan Kumar; Chand, Duni

    2012-07-01

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

  12. Nondestructive evaluation of free acid content in apples using near-infrared spectroscopy

    International Nuclear Information System (INIS)

    In non-destructive evaluation of free acid content in apples by near- infrared spectroscopy(NIRS), browning and heat treatment of squeezed apple juice affected to the accuracy but titratable alkali concentration did not. The free acid content in apples after harvest was able to determine using different apples in harvest time for calibration making. The result of MLR, multiple correlation coefficient(R) was 0.77 and standard error of prediction(SEP) was 0.03%. The free acid content in apples during storage was able to determine using calibration equation established with stored apples, R was 0.90 and SEP was ca. 0.04%. The prediction accuracy by NIR was not sufficient for use of quantitative analysis of free acid content in apple, but classification of low and high level in acid content was supposed to be applicable

  13. Orange Juice Dumping Ruling

    OpenAIRE

    Brown, Mark G.

    2006-01-01

    The U.S. Department of Commerce and International Trade Administration found that Cutrale, Citrosuco, Montecitrus and other Brazilian firms dumped orange juice in the United States over the period from October 2003 through September 2004. This dumping contributed to a build up of Florida orange juice inventories and resulted in low orange juice prices.

  14. Carbon isotope analysis in apple nectar beverages

    Directory of Open Access Journals (Sweden)

    Ricardo Figueira

    2013-03-01

    Full Text Available The aims of this study were to use the isotope analysis method to quantify the carbon of C3 photosynthetic cycle in commercial apple nectars and to determine the legal limit to identify the beverages that do not conform to the safety standards established by the Brazilian Ministry of Agriculture, Livestock and Food Supply. These beverages (apple nectars were produced in the laboratory according to the Brazilian legislation. Adulterated nectars were also produced with an amount of pulp juice below the permitted threshold limit value. The δ13C values of the apple nectars and their fractions (pulp and purified sugar were measured to quantify the C3 source percentage. In order to demonstrate the existence of adulteration, the values found were compared to the limit values established by the Brazilian Law. All commercial apple nectars analyzed were within the legal limits, which enabled to identify the nectars that were in conformity with the Brazilian Law. The isotopic methodology developed proved efficient to quantify the carbon of C3 origin in commercial apple nectars.

  15. Effect of apple pectin on gut microbiota - qPCR in applied microbiology

    DEFF Research Database (Denmark)

    Bergström, Anders; Wilcks, Andrea; Poulsen, Morten;

    This study was part of the large European project ISAFRUIT aiming to reveal the biological explanations for the epidemiologically well-established health effects of fruits. The objective was to identify effects of apple and apple product consumption on the composition of the cecal microbial......), while no effects of apple juice, purée or pomace on microbial composition in cecum were observed. Administration of pectin derived from apples resulted in considerable changes of these DGGE profiles. A 2-fold increase in the activity of beta-glucuronidase was observed in animals fed with pectin (7% in...

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

    Science.gov (United States)

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

    2009-09-01

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

  17. Assessment of TD-NMR and quantitative MRI methods to investigate the apple transformation processes used in the cider-making technology

    OpenAIRE

    Rondeau Mouro, C.; Deslis, S.; Quellec, S.; Bauduin, R.

    2014-01-01

    Extraction of the apple juice is one of the important operations in the cider-making technology1. It requires two unit operations: the apple grinding and the pressing of the ground apples. The grinding is a mechanical shredding of the fruit tissues that leads to the formation of a pulp (milled material), while the pressing is a mechanical operation which involves a cell burst or just a permeabilization of the cell wall to enable the juice flow out of the ground apples. Depending on the fruit ...

  18. Assessment of TD-NMR and quantitative MRI methods to investigate the apple transformation processes in cider-making technology

    OpenAIRE

    Rondeau Mouro, C.; Deslis, S.; Quellec, S.; Bauduin, R.

    2014-01-01

    Extraction of the apple juice is one of the important operations in the cider-making technology. It requires two unit operations: apple grinding and pomace pressing. The grinding is a mechanical shredding of the fruit tissues that leads to the formation of a pulp, while the pressing is a mechanical operation which involves a cell burst or just a permeabilization of the cell wall to enable the juice flow out of the ground apples. Depending on the fruit quality (variety, ripeness, mealiness) an...

  19. Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice

    Science.gov (United States)

    Mert, Mecnun; Buzrul, Sencer; Alpas, Hami

    2013-03-01

    Red and white grape juices were treated with high hydrostatic pressure (HHP) at three different pressures, temperature and time values to investigate the effects of HHP on natural microflora and some quality attributes of the juices. Increased pressure, temperature and time showed significant effect on the microbial reduction and no microbial growth were observed in HHP-treated grape juices up to 90 days. HHP had little or no effect on pH and color of the juices. Although 5-hydroxymethylfurfural (HMF) formation was observed in heat pasteurized samples, no HMF was detected in HHP-treated juices. This study demonstrated that HHP could be used as an alternative to heat treatment.

  20. 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. PMID:25382689

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

    Directory of Open Access Journals (Sweden)

    Mostafa Asadpoor

    2014-12-01

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

  2. What's an Adam's Apple?

    Science.gov (United States)

    ... Skating Crushes What's a Booger? What's an Adam's Apple? KidsHealth > For Kids > What's an Adam's Apple? Print A A A Text Size You're ... the throat. This is what's called an Adam's apple. Everyone's larynx grows during puberty, but a girl's ...

  3. A Laboratory Exercise to Understand the Importance of Enzyme Technology in the Fruit-Processing Industry: Viscosity Decrease and Phenols Release from Apple Mash

    Science.gov (United States)

    Pinelo, Manuel; Nielsen, Michael K.; Meyer, Anne S.

    2011-01-01

    In a 4-h laboratory exercise, students accomplish a series of enzymatic macerations of apple mash, assess the viscosity of the mash during the maceration, extract the juice by centrifugation, and measure the levels of antioxidant phenols extracted into the juice after different enzyme treatments. The exercise shows the impact of enzyme-catalyzed…

  4. Evaluation of yeasts obtained from Antarctic soil samples as biocontrol agents for the management of postharvest diseases of apple (Malus x domestica)

    Science.gov (United States)

    Psychrotrophic yeasts isolated from soils collected in Antarctica and selected by its capacity of growing in apple juice at low temperatures were evaluated for their potential as biocontrol agents for the management of postharvest diseases of apple during cold storage. Among the species recovered, ...

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

    International Nuclear Information System (INIS)

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

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

    DEFF Research Database (Denmark)

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

    1999-01-01

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

  7. Comparison of bioactive components in fresh, pressurized, pasteurized and sterilized pennywort (Centella asiatica L.) juices

    Science.gov (United States)

    Apichartsrangkoon, Arunee; Chattong, Utaiwan; Chunthanom, Pornprapa

    2012-06-01

    The biologically active constituents of pennywort juice were analyzed by HPLC. The juice extract contained the bioactive glycosides, including asiaticoside and madecassoside. Antioxidant properties of juices were determined in terms of ferric-reducing antioxidant power assay, total polyphenol, β-carotene and ascorbic acid contents. After processing, asiaticoside, madecassoside and β-carotene in the extracted juice were relatively stable with no significant losses occurring. Pressurization could significantly retain ascorbic acid, polyphenols and antioxidant capacity than those pasteurization or sterilization. For storage assessment, asiaticoside in the processed juices was relatively stable during 4 months storage. Losses of ascorbic acid in the pressurized juice during storage were greater than in pasteurized and sterilized juice. However, the total amount of ascorbic acid retained in pressurized juice was still higher than those thermal-treated products.

  8. Phenolic Composition and Sensory Properties of Ciders Produced from Latvian Apples

    Directory of Open Access Journals (Sweden)

    Riekstina-Dolge Rita

    2014-07-01

    Full Text Available Polyphenol compounds are very important components of cider – they are responsible for the colour and the bitterness and astringency balance of cider. The polyphenolic profile of apples and apple drinks is influenced by several factors: apple variety, climate, maturity, and technological processes applied. This research paper concerns the influence of apple variety on the phenolic compounds and sensory properties of cider. Fermentation of 12 varieties of apple juice with Saccharomyces cerevisiae yeast ‘71B-1122’ (Lalvin, Canada was performed in a laboratory of the Faculty of Food Technology of the Latvia University of Agriculture. The total phenol content (TPC was determined according to the Folin-Ciocalteu spectrophotometric method. Individual phenolic compounds were analysed using HPLC. Sensory properties (clarity, the apple, fruit and yeast aroma, the apple and yeast taste, sourness, astringency, and bitterness were evaluated by trained panelists using a line scale. Special attention was paid to the use of dessert apples for the production of cider. The most important sensory properties of cider are the aroma and taste of apples and fruit. All cider samples showed the intensity of apple aroma ranging from 5.3 to 7.6 points, and higher results were obtained for cider from the bvariety ‘Auksis’ apples. The TPC in cider samples varied from 792.68 to 3399.78 mg L-1: Among crab apples, the highest TPC was detected in ciders made from the ‘Hyslop’ and ’Riku’ varieties, whereas among dessert apples, the highest TPC was detected in ciders made from the ‘Antonovka’ variety. Among the twelve phenols identified in cider samples, chlorogenic acid and caffeic acid were the dominating ones. Variation in the sensory properties of ciders was dependent on the physicochemical composition of the apples used.

  9. 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.; Daneshvar, B.; Lauridsen, S. T.; Knuthsen, Pia; Crozier, A.; Sandstrom, B.; Dragsted, L. O.

    1999-01-01

    Background: Epidemiologic studies suggest that foods rich in flavonoids might reduce the risk of cardiovascular disease. Objective: Our objective was to investigate the effect of intake of flavonoid-containing black currant and apple juice on urinary excretion of quercetin and on markers of oxida...

  10. Liquid-Liquid Extraction of Insecticides from Juice: An Analytical Chemistry Laboratory Experiment

    Science.gov (United States)

    Radford, Samantha A.; Hunter, Ronald E., Jr.; Barr, Dana Boyd; Ryan, P. Barry

    2013-01-01

    A laboratory experiment was developed to target analytical chemistry students and to teach them about insecticides in food, sample extraction, and cleanup. Micro concentrations (sub-microgram/mL levels) of 12 insecticides spiked into apple juice samples are extracted using liquid-liquid extraction and cleaned up using either a primary-secondary…

  11. Effective moisture diffusivity determination and mathematical modelling of drying curves of apple pomace

    Science.gov (United States)

    Kara, Cem; Doymaz, İbrahim

    2014-12-01

    Drying of apple pomace representing by-products from apple juice processing was studied. The results obtained show that moisture content of the pomace decreases with time and temperature. The Midilli et al. model was selected as the best mathematical model for describing the drying kinetics of the apple pomace. The effective moisture diffusivity varied from 1.73 × 10-10 to 4.40 × 10-10 m2/s and the activation energy was calculated to be 29.65 kJ/mol.

  12. Genetic characteristics of diversity of apple resistance to apple scab

    OpenAIRE

    Sikorskaitė-Gudžiūnienė, Sidona

    2014-01-01

    The aim of the research. To identify genes involved in V. inaequalis induced resistance response in Malus sp. and to develop apple hybrids with pyramidic resistance. Specific aims: 1. To characterize the genetic diversity and resistance to apple scab in the collection of apple genetic resources; 2. To develop apple hybrids of pyramidic resistance for apple breeding; 3. To characterize apple nuclear proteome and to perform a comparative genomic analysis of V. inaequalis induced Malus response;...

  13. The Effect of Apple Feeding on Markers of Colon Carcinogenesis

    DEFF Research Database (Denmark)

    Poulsen, Morten; Mortensen, Alicja; Binderup, Mona-Lise;

    2011-01-01

    not 10 g had a significantly lower number of ACF (P = 0.009) compared to the initiated control. DNA damage evaluated by the comet assay was significantly increased in leucocytes of DMH-treated animals (P = 0.021). No antigenotoxic effect of apple feeding was apparent in the colon. Apple feeding tended...

  14. Content of CYP3A4 inhibitors, naringin, naringenin and bergapten in grapefruit and grapefruit juice products.

    Science.gov (United States)

    Ho, P C; Saville, D J; Coville, P F; Wanwimolruk, S

    2000-04-01

    The flavonoids, naringin and naringenin and the furanocoumarin, bergapten (5-methoxypsoralen), were detected in some fresh grapefruit and commercial grapefruit juices but were not detected in other fruit juices tested (orange; orange with apple base; dark grape; orange and mango with apple base; orange, peach, passion fruit juice). The contents of these three grapefruit constituents in commercial juice and fresh grapefruit varied from brand to brand and also from lot to lot. Juice was prepared from the fresh fruit via different methods (by hand, squeezer or blender). The naringin content, after hand-squeeze, ranged from 115 to 384 mg/l. With hand-squeeze juice production, bergapten was not detected (less than 0.5 mg/l) in two varieties of grapefruit, and naringenin was usually not in detectable levels (less than 2 mg/l) in three varieties. All three constituents were present in New Zealand grapefruit preparations (including juice by hand-squeeze) and different lots showed variation in content (1.5-, 2.3- and 4.7-fold for naringin, naringenin and bergapten, respectively). Differences in the concentrations of these three constituents, which have potential for drug interaction, may contribute to the variability in pharmacokinetics of CYP3A4 drugs and some contradictory results of drug interaction studies with grapefruit juice. PMID:10812937

  15. Prevalence of Candida species in fresh fruit juices.

    Science.gov (United States)

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

    2009-12-01

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

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

    OpenAIRE

    Adriana Dehelean; Dana Alina Magdas

    2013-01-01

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

  17. Pulsed electric field inactivation of E. coli O157:H7 and surrogate bacteria in orange juice

    Science.gov (United States)

    Introduction: United States FDA juice HACCP rules mandate that orange juice (OJ) processors treat juice for a 5 log reduction of the target pathogen. Thermal pasteurization, however, reduces the sensory characteristics of OJ by removing or altering volatile compounds. Pulsed electric field (PEF) ...

  18. FOLATE DETERMINATION IN CASHEW APPLE JUICE METHOD DEVELOPMENT AND VALIDATION

    OpenAIRE

    Soraya de Oliveira Sancho; Ana Raquel Araujo Silva; Geraldo Arraes Maia; Raimundo Wilane de Figueiredo; Maria Cristiane Rabelo; Sueli Rodrigues

    2012-01-01

    Um método baseado na extração em fase sólida (SPE), seguido de separação por cromatografia líquida de alta eficiência (CLAE) com detecção de ultravioleta (UV) é apresentado como uma ferramenta analítica, para a determinação de folatos em suco de caju. A ingestão de folatos é recomendada para mulheres grávidas, que necessitam de um maior consumo desta vitamina, para evitar o nascimento de bebês com defeitos do tubo neural. Atualmente, a maioria dos métodos publicados, para a determinação de vi...

  19. FOLATE DETERMINATION IN CASHEW APPLE JUICE METHOD DEVELOPMENT AND VALIDATION

    Directory of Open Access Journals (Sweden)

    Soraya Oliveira Sancho

    2012-09-01

    Full Text Available Um método baseado na extração em fase sólida (SPE, seguido de separação por cromatografia líquida de alta eficiência (CLAE com detecção de ultravioleta (UV é apresentado como uma ferramenta analítica, para a determinação de folatos em suco de caju. A ingestão de folatos é recomendada para mulheres grávidas, que necessitam de um maior consumo desta vitamina, para evitar o nascimento de bebês com defeitos do tubo neural. Atualmente, a maioria dos métodos publicados, para a determinação de vitaminas do complexo B, utiliza soluções-tampão e surfactantes como fase móvel, tornando o processo de quantificação laborioso e caro. Neste estudo, o sistema de separação foi realizado com água e uma pequena quantidade de acetonitrila como solvente de eluição. O método desenvolvido apresentou os requisitos necessários, para a sua aplicação como um protocolo adequado, para a determinação de folatos em suco de caju, que apresenta maior teor desta vitamina do que o relatado para o suco de laranja, fazendo deste suco tropical uma boa fonte de folato.

  20. Degradation of apple fruit xyloglucan by endoglucanase.

    NARCIS (Netherlands)

    Vincken, J.P.; Beldman, G.; Niessen, W.M.A.; Voragen, A.G.J.

    1996-01-01

    A purified, alkali-extractable apple fruit xyloglucan (APfxg) was treated by endoglucanase (endoIV) from Trichoderma viride. The degradation products were fractionated by size-exclusion chromatography on BioGel P-2; the pentamer to dodecamer fractions were further fractionated by semi-preparative hi

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

    Science.gov (United States)

    Lichtenthäler, Ramona; Marx, Friedhelm

    2005-01-12

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

  2. What Makes Apple Golden

    Institute of Scientific and Technical Information of China (English)

    Betsy Morrish

    2008-01-01

    @@ The mass market is supposed to be dead, but you would nover know it from Apple.In Felmuny the iTunes Store became the second-largest music retailer in the U.S., right behind Wal-Mart.The iPod is to music players what Kleenex is to tissue or Xerox is to copiers.Almost everything Apple makes transcends gender, geography, age,and race.An Apple Store is a demographic melting pot, with computer games for kids and a Genius Bar for their parents and so much cool stuff to touch that it's a magnet for teens and twentysomethings.

  3. Cisgenic apple trees; development, characterization, and performance.

    Science.gov (United States)

    Krens, Frans A; Schaart, Jan G; van der Burgh, Aranka M; Tinnenbroek-Capel, Iris E M; Groenwold, Remmelt; Kodde, Linda P; Broggini, Giovanni A L; Gessler, Cesare; Schouten, Henk J

    2015-01-01

    Two methods were developed for the generation of cisgenic apples. Both have been successfully applied producing trees. The first method avoids the use of any foreign selectable marker genes; only the gene-of-interest is integrated between the T-DNA border sequences. The second method makes use of recombinase-based marker excision. For the first method we used the MdMYB10 gene from a red-fleshed apple coding for a transcription factor involved in regulating anthocyanin biosynthesis. Red plantlets were obtained and presence of the cisgene was confirmed. Plantlets were grafted and grown in a greenhouse. After 3 years, the first flowers appeared, showing red petals. Pollination led to production of red-fleshed cisgenic apples. The second method used the pM(arker)F(ree) vector system, introducing the scab resistance gene Rvi6, derived from apple. Agrobacterium-mediated transformation, followed by selection on kanamycin, produced genetically modified apple lines. Next, leaves from in vitro material were treated to activate the recombinase leading to excision of selection genes. Subsequently, the leaf explants were subjected to negative selection for marker-free plantlets by inducing regeneration on medium containing 5-fluorocytosine. After verification of the marker-free nature, the obtained plants were grafted onto rootstocks. Young trees from four cisgenic lines and one intragenic line, all containing Rvi6, were planted in an orchard. Appropriate controls were incorporated in this trial. We scored scab incidence for three consecutive years on leaves after inoculations with Rvi6-avirulent strains. One cisgenic line and the intragenic line performed as well as the resistant control. In 2014 trees started to overcome their juvenile character and formed flowers and fruits. The first results of scoring scab symptoms on apple fruits were obtained. Apple fruits from susceptible controls showed scab symptoms, while fruits from cisgenic and intragenic lines were free of scab

  4. Cisgenic apple trees; development, characterization and performance

    Directory of Open Access Journals (Sweden)

    Frans A. Krens

    2015-04-01

    Full Text Available Two methods were developed for the generation of cisgenic apples. Both have been successfully applied producing trees. The first method avoids the use of any foreign selectable marker genes; only the gene-of-interest is integrated between the T-DNA border sequences. The second method makes use of recombinase-based marker excision. For the first method we used the MdMYB10 gene from a red-fleshed apple coding for a transcription factor involved in regulating anthocyanin biosynthesis. Red plantlets were obtained and presence of the cisgene was confirmed. Plantlets were grafted and grown in a greenhouse. After three years, the first flowers appeared, showing red petals. Pollination led to production of red-fleshed cisgenic apples. The second method used the pM(arkerF(ree vector system, introducing the scab resistance gene Rvi6, derived from apple. Agrobacterium-mediated transformation, followed by selection on kanamycin, produced genetically modified apple lines. Next, leaves from in vitro material were treated to activate the recombinase leading to excision of selection genes. Subsequently, the leaf explants were subjected to negative selection for marker-free plantlets by inducing regeneration on medium containing 5-fluorocytosine. After verification of the marker-free nature, the obtained plants were grafted onto rootstocks. Young trees from four cisgenic lines and one intragenic line, all containing Rvi6, were planted in an orchard. Appropriate controls were incorporated in this trial. We scored scab incidence for three consecutive years on leaves after inoculations with Rvi6-avirulent strains. One cisgenic line and the intragenic line performed as well as the resistant control. In 2014 trees started to overcome their juvenile character and formed flowers and fruits. The first results of scoring scab symptoms on apple fruits were obtained. Apple fruits from susceptible controls showed scab symptoms, while fruits from cisgenic and intragenic

  5. Preparation of Health Drink of Balsam Pear and Apple%苦瓜苹果保健饮料的研制

    Institute of Scientific and Technical Information of China (English)

    黄运凤; 刘国凌

    2009-01-01

    [Objective] The study was to determine the optimal technical formula for health drink of balsam pear and apple. [ Method] With balsam pear and apple as the main materials, the health drink of balsam pear and apple was prepared. The effects of amounts of balsam pear juice, apple juice, honey and citric acid on quality of the product were studied through orthogonal test. [ Result ] The effects of main factors on quality of the product from big to small in order was balsam pear juice amount > citric acid amount > honey amount > apple juice amount. The optimal technical formula for health drink of balsam pear and apple was 20% balsam pear juice + 10% apple juice + 1. 5 g honey +0. 035 g citric acid. [ Conclusion ] Under the optimal technological conditions, the product was refreshing and sweet with rich nutrition and suitable taste.%[目的]确定苦瓜苹果保健饮料的最佳工艺配方.[方法]以苦瓜和苹果为主要原料制备苦瓜苹果保健饮料,采用正交试验研究苦瓜汁、苹果汁、蜂蜜和柠檬酸用量对产品品质的影响.[结果]影响产品品质的主要因素由大到小依次为:苦瓜汁用量>柠檬酸用量>蜂蜜用量>苹果汁用量;苦瓜苹果保健饮料的最佳工艺配方为:20%苦瓜汁+10%苹果汁+1.5 g蜂蜜+0.035 g柠檬酸.[结论]在最佳工艺条件下所制混合饮料清新甘甜、营养丰富、口感适宜.

  6. Understanding the effect of novel approaches based on ultrasound on sensory profile of orange juice.

    Science.gov (United States)

    Khandpur, Paramjeet; Gogate, Parag R

    2015-11-01

    The present work investigates the effects of novel non thermal processing based on ultrasound on the sensory profile of orange juice and also compares the observed trends with the conventional thermal pasteurization. A novel treatment methodology based on combination of ultrasound and UV irradiations was investigated. The juice quality was assessed in terms of standard parameters (taste, flavor, odor, mouth feel etc.) by panel tests. Physicochemical analysis in terms of color of processed juice (which is an important physical attribute) and oxidation reduction potential (a good indicator of the quantum of oxidants present in the fruit juices) has also been performed. Thermally treated juices had significantly different characteristics that were not very appealing as compared to the ultrasound treated juices or those treated using the combined approach. The sensory properties of the ultrasound treated juices showed that the samples were most acceptable to the consumers and rated at par with the quality parameters of the fresh untreated juices. Overall the present work is the first to report and conclusively establish the usefulness of ultrasound based treatment approaches for maintaining the sensory profile in comparison with the thermally processed juice. PMID:26186824

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

    Directory of Open Access Journals (Sweden)

    Arsad P

    2015-01-01

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

  8. Apples vs. Brownies

    DEFF Research Database (Denmark)

    Hansen, Pelle Guldborg; Skov, Katrine Lund; Skov, Laurits Rohden; Jespersen, Andreas Maaløe; Schmidt, Karsten

    2015-01-01

    A standard food setting served daily by caterers at thousands of conference venues, meetings and gatherings is the coffee break buffet featuring some high-energy snack (e.g. brownies) as well as what often seems like an obligatory healthy option (e.g. apples). Knowing how the display of these food......-energy choice (brownies), (b) convenience of consuming the healthy option (apples) and (c) their relative presentation order....

  9. Proteome Analysis for Defense Response of Apple Leaves Induced by Alternaria Blotch ,Alternaria alternata Apple Pathotype

    Institute of Scientific and Technical Information of China (English)

    Caixia Zhang; Zhuang Li; Liyi Zhang; Yi Tian; Guodong Kang; Ying Chen; Peihua Cong

    2012-01-01

    Apple (Ma/us domestica) is considered a model fruit plant owing to its world-wide economic importance,and a large number of cultivars dominate world fruit production.To date,the cultivation of apple has been limited by many kinds of fungal diseases,and among the many fungal diseases affecting apple trees,Alternaria blotch,the disease caused by Alternaria alternata apple pathotype,is spreading worldwide and results in severe negative effect on apple production.Currently,management of a fungal disease such as Alternaria blotch mainly through traditional chemical control agents instead of using resistant cultivars.As in apple,the molecular mechanism of disease resistance against A.altemata apple pathotype has not been illustrated clearly,although most of the genes have been identified in apple,little is known about the biological roles for each protein in that plant.Considering that apple Altemaria blotch is the usual diseases influencing apple production,further studies about the interaction mechanism between the pathogen and its host,particularly some host self-defense response mechanisms which closely related to the anti-disease properties of apple should be performed.In this work we aimed to generate fundamental insights into the plant' s defense responses to infection with Altemaria blotch using a proteomics approach,to aid in the development and breeding of high-quality disease-resistant apple varieties.One seedlings which derived from the cross of ‘Huacui’ and ‘Golden Delicious’,with highly resistant,were chosen to be hosts for this study.The sample leaves were inoculated with spore suspension of A.altemata apple pathotype,and the control samples were treated with water instead of inoculums.Following inoculation,the samples were harvested 48 h after inoculation.The whole experiment was repeated three times in order to get a reliable result.The total soluble protein extracts prepared using modified phenol-precipitation procedures.Total protein extracts

  10. Authenticity analysis of pear juice employing chromatographic fingerprinting.

    Science.gov (United States)

    Willems, Jamie L; Low, Nicholas H

    2014-12-01

    Pear juice is predominately composed of carbohydrates/polyols (>95% of the total soluble solids), making it susceptible to adulteration by the addition of less expensive commercial sweeteners. In this research, the major carbohydrate and polyol (fructose, glucose, sucrose, and sorbitol) content of 32 pure pear juices representing five world producing regions and three years of production was determined. Additionally, methods employing oligosaccharide profiling to detect the debasing of these samples with four commercial sweeteners (HFCS 55 and 90, TIS, and HIS) were developed using capillary gas chromatography with flame ionization detection (CGC-FID) and high-performance liquid chromatography with pulsed amperometric detection (HPAE-PAD). Detection limits for the four commercial sweeteners ranged from 0.5 to 5.0% (v/v). In addition, the developed CGC-FID method could be used to (a) detect the addition of pear to apple juice via arbutin detection and (b) determine if a pear juice was produced using enzymatic liquefaction via the presence of O-β-d-glucopyranosyl-(1→4)-d-glucopyranose (cellobiose), all within a single chromatographic analysis. PMID:25384245

  11. 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. PMID:27451184

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

    Science.gov (United States)

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

    2007-01-01

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

  13. 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. PMID:25494337

  14. Apple otsib kohta mobiiliturul / Lauri Matsulevitsh

    Index Scriptorium Estoniae

    Matsulevitsh, Lauri

    2005-01-01

    Apple tahab siseneda mobiiliturule, demonstreeriti Motorola mudelit Rokr, mis mängib lugusid Apple'i Tunes'i online-muusikapoest. Diagramm: Apple'i aktsia. Vt. samas: Apple on Eesti investorite meelisaktsiaid

  15. 21 CFR 156.145 - Tomato juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Tomato juice. 156.145 Section 156.145 Food and... CONSUMPTION VEGETABLE JUICES Requirements for Specific Standardized Vegetable Juices § 156.145 Tomato juice. (a) Identity—(1) Definition. Tomato juice is the food intended for direct consumption, obtained...

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

    Science.gov (United States)

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

    2014-02-28

    We have developed an analytical method that allows the simultaneous determination of epoxycarotenoids, hydroxycarotenoids and carotenes in monovarietal fresh homemade and industrially processed fruit products. Analyses were carried out using ultra performance liquid chromatography (UPLC). The extraction method was optimized using methanol as the first extraction solvent for lyophilized samples followed by a saponification step. Recoveries ranged between 75% and 104% depending on the compound. Repeatability was better than 10% for all compounds (%RSD, n=3). The chromatographic analysis takes less than 17min. In this short period, up to 27 carotenoids were identified in apple, peach and pear products. The developed method allowed us to differentiate juice from six varieties of apple by their carotenoid profile. Moreover, the methodology allows us to differentiate the carotenoid profiles from commercial juices and homemade fresh peach and pear juices, as well as to study the rearrangements of 5,6- to 5,8-epoxycarotenoids. PMID:24503121

  17. Pulsed electric fields versus thermal treatment: equivalent processes to obtain equally acceptable citrus juices.

    Science.gov (United States)

    Sentandreu, E; Carbonell, L; Rodrigo, D; Carbonell, J V

    2006-08-01

    Pulsed electric field treatment has been claimed to produce more acceptable chilled citrus juices than those obtained by conventional thermal treatment. The pectin methylesterase activity and the acceptability of nine juices obtained from Clementine mandarins, Valencia oranges, and Ortanique fruits (hybrid of mandarin and orange), untreated, pasteurized (85 degrees C for 10 s), and treated by pulsed electric fields (25 kV/cm for 330 micros), were evaluated. The treatments, selected to reach a similar level of pectin methylesterase inactivation, produced juices that did not differ in acceptability from each other for the three varieties and in all cases were less acceptable than the untreated juice. PMID:16924935

  18. 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.

  19. Cost analysis of commercial pasteurization of orange juice by pulsed electric fields

    Science.gov (United States)

    The cost of pulsed electric field (PEF) pasteurization of orange juice was estimated. The cost analysis was based on processing conditions that met the US FDA (5 log reduction) requirement for fruit juice pasteurization and that achieved a 2 month microbial shelf-life. PEF-treated samples processed ...

  20. Bioconversion of apple pomace into a nutritionally enriched substrate by Candida utilis and Pleurotus ostreatus

    DEFF Research Database (Denmark)

    Villas-Bôas, Silas Granato; Esposito, E.; de Mendonca, M.M.

    2003-01-01

    Apple production in the world has increased significantly over the last 10 years. A considerable fraction of these fruits, mainly those not approved for fresh consumption, is industrially processed to produce juices, flavours and concentrates. During this processing, a large amount of solid resid...... fermentation with P. ostreatus alone due to pectin and hemicellulose degradation. Considering the time required for fermentation, the C. utilis treatment was the most efficient treatment to convert apple pomace into a more nutritive substrate for ruminant feed.......Apple production in the world has increased significantly over the last 10 years. A considerable fraction of these fruits, mainly those not approved for fresh consumption, is industrially processed to produce juices, flavours and concentrates. During this processing, a large amount of solid...... residues is produced, comprised mainly of peels, seeds, and pulp, which are collectively known as 'apple pomace'. This work aims to select biological treatments and conditions for the bioconversion of apple pomace by Candida utilis and Pleurotus ostreatus, either individually or sequentially, into an...

  1. 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.

  2. About APPLE II Operation

    International Nuclear Information System (INIS)

    The operation of an APPLE II based undulator beamline with all its polarization states (linear horizontal and vertical, circular and elliptical, and continous variation of the linear vector) requires an effective description allowing an automated calculation of gap and shift parameter as function of energy and operation mode. The extension of the linear polarization range from 0 to 180 deg. requires 4 shiftable magnet arrrays, permitting use of the APU (adjustable phase undulator) concept. Studies for a pure fixed gap APPLE II for the SLS revealed surprising symmetries between circular and linear polarization modes allowing for simplified operation. A semi-analytical model covering all types of APPLE II and its implementation will be presented

  3. About APPLE II Operation

    Science.gov (United States)

    Schmidt, T.; Zimoch, D.

    2007-01-01

    The operation of an APPLE II based undulator beamline with all its polarization states (linear horizontal and vertical, circular and elliptical, and continous variation of the linear vector) requires an effective description allowing an automated calculation of gap and shift parameter as function of energy and operation mode. The extension of the linear polarization range from 0 to 180° requires 4 shiftable magnet arrrays, permitting use of the APU (adjustable phase undulator) concept. Studies for a pure fixed gap APPLE II for the SLS revealed surprising symmetries between circular and linear polarization modes allowing for simplified operation. A semi-analytical model covering all types of APPLE II and its implementation will be presented.

  4. Apple Watch for dummies

    CERN Document Server

    Saltzman, Marc

    2015-01-01

    Your all-encompassing guide to the Apple Watch Are you an Apple Watch enthusiast and want to master all of its features to impress friends and intimidate enemies? Or perhaps you're a less-than-tech-savvy newcomer to the ""wearable"" craze and want to get the most out of it? In Apple Watch For Dummies, you'll discover how this incredible device does way more than simply tell time. Through hands-on, easy-to-follow instruction, you'll find out how to send and receive text messages and emails, use Siri, find movie times, access your favorite apps and get directions]. Plus, you'll get a handle on

  5. 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 ...

  6. AppleScript

    CERN Document Server

    Munro, Mark Conway

    2010-01-01

    Developers will advance their AppleScript skills easily with this guide. Part of the Developer Reference series, this book is packed with professional secrets for designing and building automated solutions with AppleScript, the powerful, system-level scripting language built into every Mac. Programmers will discover new ways to increase their professional efficiency and become more valuable in their jobs. With up to date coverage of Mac OS X 10.6 Snow Leopard and loaded with real-world tips and techniques, this guide includes best practices and conventions along with informative lessons. You'l

  7. Apple TV for dummies

    CERN Document Server

    Chambers, Mark L

    2013-01-01

    Watch your iTunes downloads on a television screen with help from Apple TV For Dummies. This comprehensive guide offers shopping tips; easy-to-understand installation and setup directions; and advanced material like content creation, troubleshooting, and optimizing network speeds. You get the ""download"" on: Apple TV setup and customizing High-Definition video hardware State-of-the-art audio hardware Connecting both computer and video equipment Using iTunes and the iTunes Store Cataloging your multimedia library Setting u

  8. Total antioxidant potential of juices, beverages and hot drinks consumed in Egypt screened by DPPH in vitro assay

    Directory of Open Access Journals (Sweden)

    Ramadan-Hassanien, Mohamed Fawzy

    2008-09-01

    Full Text Available Plant foods contain different classes and types of antioxidants and knowledge of their total antioxidant potential (TAP, which is the cumulative capacity of food components to scavenge free radicals, would be useful for epidemiological purposes.To accomplish this, a variety of fruit juices, hot drinks and beverages commonly consumed in Egypt were analyzed using in vitro DPPH assay. The order of effectiveness of fruit juices in inhibiting free radicals was as follows: red grapes juice > mango juice > guava juice > cocktail juice > pineapple juice > orange juice > cherry juice > apple juice. Among beverages and hot drinks, teas followed by coffees had the greatest TAP. These data confirm grape juice, teas and coffees as good dietary sources of antioxidants.Las plantas comestibles contienen diferentes clases y tipos de antioxidantes y el conocimiento de su potencial antioxidante total (TAP, que es la capacidad acumulativa de los componentes de los alimentos para captar radicales libres, debería ser útil en estudios epidemiológicos. De acuerdo a esto, una variedad de zumos de fruta, bebidas calientes y bebidas consumidas habitualmente en Egipto fueron analizadas usando un ensayo in vitro con DPPH. El orden de efectividad de los zumos de frutas en inhibir los radicales libres fue el siguiente: zumo de uva tinta > zumo de mango > zumo de guayaba > zumo de macedonia de frutas > zumo de piña >zumo de naranja > zumo de cereza > zumo de manzana. Entre las bebidas y bebidas calientes, el té seguido por el café son los que tuvieron mayores TAPs. Estos datos confirman que el zumo de uva, el té y el café son buenas fuentes de antioxidantes.

  9. 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

  10. 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.

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

    OpenAIRE

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

    2013-01-01

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

  12. Novel biopreservatives to enhance the safety and quality of strawberry juice.

    Science.gov (United States)

    Tomadoni, B; Viacava, G; Cassani, L; Moreira, M R; Ponce, A

    2016-01-01

    Pomegranate extract, vanillin and geraniol were studied as natural antimicrobials on strawberry juice. Strawberry juice was treated with each agent at two concentrations: pomegranate extract at 180 and 360 μg/mL; vanillin at 2.5 and 5 mg/mL; and geraniol at 0.6 and 1.2 μL/mL. After being treated, juices were stored at 5 °C and microbiological, physicochemical and sensory studies were carried out. Also, a second batch of juice was inoculated with Escherichia coli O157:H7 (10(5) CFU/mL) before being treated, to safety study. Geraniol and vanillin, at both concentrations tested, were highly effective in reducing the native microflora on strawberry juice (more than 3 log cycles), extending the microbiological shelf-life of the product. Moreover, both antimicrobials improved the product safety by reducing inoculated E. coli O157:H7. Furthermore, vanillin showed a significant increase in polyphenol content compared to untreated juice. On the other hand, pomegranate extract applied at the highest concentration showed important reductions on mesophilic and psychrophilic bacteria, but no effect on yeast and molds and inoculated E. coli. Even though vanillin and geraniol incorporation on strawberry juice had a negative effect on its sensory quality, pomegranate extract had no impact on the sensory attributes evaluated. Combinations of the biopreservatives could be studied in order to decrease the concentration of the antimicrobials, reducing the effects on strawberry juice sensory characteristics. PMID:26787948

  13. Apple Shuns Tracking Tool

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    Apple Inc. is advising software de- velopers to stop using a feature in software for its iPhones and iPads .that has been linked to privacyconcerns, a move that would also take away a widely used tool for tracking users and their behavior. Developers who write programs for Apple's lOS operating system have been using a unique.

  14. APPLE PHYTOCHEMICALS FOR HUMAN BENEFITS

    Directory of Open Access Journals (Sweden)

    R. D. Chakole

    2012-04-01

    Full Text Available Evidence suggests that a diet high in fruits and vegetables may decrease the risk of chronic diseases, such as cardiovascular disease and cancer, and phytochemicals including phenolics, flavonoids and carotenoids from fruits and vegetables may play a key role in reducing chronic disease risk. Apples are a widely consumed, rich source of phytochemicals, and epidemiological studies have linked the consumption of apples with reduced risk of some cancers, cardiovascular disease, asthma, and diabetes. In the laboratory, apples have been found to have very strong antioxidant activity, inhibit cancer cell proliferation, decrease lipid oxidation, and lower cholesterol. Apples contain a variety of phytochemicals, including quercetin, catechin, phloridzin and chlorogenic acid, all of which are strong antioxidants. The phytochemical composition of apples varies greatly between different varieties of apples, and there are also small changes in phytochemicals during the maturation and ripening of the fruit. Storage has little to no effect on apple phytochemicals, but processing can greatly affect apple phytochemicals. While extensive research exists, a literature review of the health benefits of apples and their phytochemicals has not been compiled to summarize this work. The purpose of this paper is to review the most recent literature regarding the health benefits of apples and their phytochemicals, phytochemical bioavailability and antioxidant behavior, and the effects of variety, ripening, storage and processing on apple phytochemicals

  15. Effects of Pomegranate Juice on Hormonal Biomarkers of Breast Cancer Risk.

    Science.gov (United States)

    Kapoor, Rachna; Ronnenberg, Alayne; Puleo, Elaine; Chatterton, Robert Treat; Dorgan, Joanne F; Seeram, Navindra P; Sturgeon, Susan R

    2015-01-01

    Pomegranate is a rich source of polyphenols. Laboratory studies suggest polyphenols may exert breast cancer preventive effects through modulation of endogenous sex hormone levels. The aim of this study was to determine the effect of pomegranate juice consumption on serum levels of estradiol, estrone, testosterone, androstenedione, and sex hormone binding globulin (SHBG). Sixty-four healthy postmenopausal women were randomly assigned to drink 8 ounces of either 100% commercial pomegranate juice (intervention) or apple juice (control) for 3 weeks. Overall, women in the intervention group did not experience any significant decline in serum sex hormones or SHBG compared to women in the control group. In subgroup analyses restricted to 38 normal weight women, women in the intervention group compared to control group had a significant decline in estrone (pg/mL) and testosterone levels (pg/mL): pomegranate: -61.6 [95% confidence interval (CI): -175.8 to 52.6), apple: 1.1 (95% CI: -5.4 to 7.7), P = 0.05, and pomegranate: -289.1 (95% CI: -630.7 to 52.5), apple: 79.6 (95% CI: -77.8 to 236.9), P = 0.03, respectively. Because of several study limitations, results should be considered preliminary. Additional larger trials would be needed to determine effects in normal versus overweight/obese women. PMID:26327495

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

    Science.gov (United States)

    Ryu, J H; Beuchat, L R

    1998-12-22

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

  17. Lemon juice has protective activity in a rat urolithiasis model

    Directory of Open Access Journals (Sweden)

    Oussama Abdelkhalek

    2007-10-01

    Full Text Available Abstract Background The use of herbal medicines (medicinal plants or phytotherapy has recently gained popularity in Europe and the United States. Nevertheless the exact mechanism of the preventive effects of these products is still far to be clearly established, being its knowledge necessary to successfully apply these therapies to avoid stone formation. Methods The effect of oral lemon juice administration on calcium oxalate urolithiasis was studied in male Wistar rats. Rats were rendered nephrolithic by providing drinking water containing 0.75% ethylene glycol [v/v] (EG and 2% ammonium chloride [w/v] (AC for 10 days. In addition to EG/AC treatment, three groups of rats were also gavage-administered solutions containing 100%, 75% or 50% lemon juice [v/v] (6 μl solution/g body weight. Positive control rats were treated with EG/AC but not lemon juice. Negative control rats were provided with normal drinking water, and were administered normal water by gavage. Each group contained 6 rats. After 10 days, serum samples were collected for analysis, the left kidney was removed and assessed for calcium levels using flame spectroscopy, and the right kidney was sectioned for histopathological analysis using light microscopy. Results Analysis showed that the rats treated with EG/AC alone had higher amounts of calcium in the kidneys compared to negative control rats. This EG/AC-induced increase in kidney calcium levels was inhibited by the administration of lemon juice. Histology showed that rats treated with EG/AC alone had large deposits of calcium oxalate crystals in all parts of the kidney, and that such deposits were not present in rats also treated with either 100% or 75% lemon juice. Conclusion These data suggest that lemon juice has a protective activity against urolithiasis.

  18. A case study of apple seed and grape allergy with sensitisation to nonspecific lipid transfer protein.

    Science.gov (United States)

    Murad, Ari; Katelaris, Constance H; Baumgart, Karl

    2016-04-01

    Lipid transfer proteins can be an important cause of allergy given their stability and high degree of protein sequence homology. We describe the case of a child who developed two separate episodes of anaphylaxis after consuming apple seed and grape, with evidence that nonspecific lipid transfer proteins may have been responsible for these reactions. Lipid transfer protein allergy should be considered when anaphylaxis is inconsistent, such as in patients who can tolerate fruit pulp but react to fresh whole fruit juices. PMID:27141487

  19. A case study of apple seed and grape allergy with sensitisation to nonspecific lipid transfer protein

    Science.gov (United States)

    Katelaris, Constance H; Baumgart, Karl

    2016-01-01

    Lipid transfer proteins can be an important cause of allergy given their stability and high degree of protein sequence homology. We describe the case of a child who developed two separate episodes of anaphylaxis after consuming apple seed and grape, with evidence that nonspecific lipid transfer proteins may have been responsible for these reactions. Lipid transfer protein allergy should be considered when anaphylaxis is inconsistent, such as in patients who can tolerate fruit pulp but react to fresh whole fruit juices. PMID:27141487

  20. Metabolic Profile of Offspring from Diabetic Wistar Rats Treated with Mentha piperita (Peppermint)

    OpenAIRE

    Barbalho, Sandra M.; Damasceno, Débora C; Ana Paula Machado Spada; Vanessa Sellis da Silva; Karla Aparecida Martuchi; Marie Oshiiwa; Flávia M. V. Farinazzi Machado; Claudemir Gregório Mendes

    2011-01-01

    This study aimed at evaluating glycemia and lipid profile of offspring from diabetic Wistar rats treated with Mentha piperita (peppermint) juice. Male offspring from nondiabetic dams (control group: 10 animals treated with water and 10 treated with peppermint juice) and from dams with streptozotocin-induced severe diabetes (diabetic group: 10 animals treated with water and 10 treated with peppermint juice) were used. They were treated during 30 days, and, after the treatment period, levels of...

  1. 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.

  2. 27 CFR 24.237 - Spirits added to juice or concentrated fruit juice.

    Science.gov (United States)

    2010-04-01

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

  3. 21 CFR 146.185 - Pineapple juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pineapple juice. 146.185 Section 146.185 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN....185 Pineapple juice. (a) Identity. (1) Pineapple juice is the juice, intended for direct...

  4. 21 CFR 146.114 - Lemon juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Lemon juice. 146.114 Section 146.114 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN....114 Lemon juice. (a) Identity—(1) Description. Lemon juice is the unfermented juice, obtained...

  5. 21 CFR 146.135 - Orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice. 146.135 Section 146.135 Food and....135 Orange juice. (a) Orange juice is the unfermented juice obtained from mature oranges of the... name of the food is “orange juice”. The name “orange juice” may be preceded on the label by...

  6. Processed Apple Product Marketing Analysis: Hard Cider and Apple Wine

    OpenAIRE

    Rowles, Kristin

    2000-01-01

    Hard cider and apple wine offer new value-added marketing opportunities to the apple industry. Both products are situated in rapidly growing categories of the beverage industry. The development of effective marketing strategies for these products requires an understanding of the forces driving competition in these markets. This paper provides background information to support competitive analysis and strategy development. Development of these markets will be positive for the apple industry, b...

  7. High pressure and heat treatments effects on pectic substances in guava juice.

    Science.gov (United States)

    Yen, G C; Lin, H T

    1998-01-01

    Effects of high pressure treatment on changes in pectic substances in guava juice were investigated and compared with those of heat treated samples. The viscosity and turbidity of guava juice pressurized at 6000 atm and 25 degrees C for 10 min increased slightly, whereas the viscosity of juice heated at 95 degrees C for 5 min decreased from 362 to 285 cps while turbidity increased from 0.87 to 1.15 (OD 600 nm). There were no apparent changes in water soluble, oxalate soluble and alkali soluble pectins in the pressurized juice. However, heat treated juice exhibited a decrease in its water and alkali soluble pectins and a slight increase in oxalate soluble pectin. The DEAE-cellulose profiles of pectic substances in guava juice were apparently unchanged after high pressure treatment while they were markedly changed by heat treatment, due to coagulation or degradation. During thermal processing, the degradation of pectin in guava juice caused a decrease in viscosity while the coagulation of pectin resulted in an increase in turbidity and cloud content. High pressure treatment showed no marked changes in pectic substances and cloud content in guava juice and maintained its natural viscous properties. PMID:9598192

  8. Original article phenolic composition of European cranberry bush (viburnum opulus l.) Berries and astringency removal of its commercial juice

    OpenAIRE

    EKİCİ, Lütfiye; Poyrazoğlu, Ender Sinan

    2005-01-01

    Phenolic composition of the European cranberrybush (ECB) (Viburnum opulus L.) juice was determinedusing high-performance liquid chromatography. The juice contained 2037 mg kg)1 chlorogenic acid, whichwas 54% of total phenolics, and several other phenolics such as (+)-catechin, ())-epicatechin, cyanidin-3-glucoside, cyanidin-3-rutinoside and six different glucosides of quercetin. Because of its strong astringenttaste, the juices were treated with various doses of two different types of activat...

  9. Equity Research - Apple

    OpenAIRE

    Santos, João Carlos Portela Marques dos

    2013-01-01

    O presente Trabalho Final de Mestrado tem como objectivo a avaliação da empresa norteamericana Apple Inc. de forma a obter um preço-alvo para as suas acções com referência a 29 de Setembro de 2012, data de fim do ano fiscal da empresa. O processo de avaliação da empresa envolveu, numa primeira fase, uma análise detalhada ao negócio da Apple (e suas perspectivas de crescimento) e ao seu posicionamento estratégico. Em segundo lugar, foram aplicadas técnicas de avaliação de empresas de forma a d...

  10. Apple Image Processing Educator

    Science.gov (United States)

    Gunther, F. J.

    1981-01-01

    A software system design is proposed and demonstrated with pilot-project software. The system permits the Apple II microcomputer to be used for personalized computer-assisted instruction in the digital image processing of LANDSAT images. The programs provide data input, menu selection, graphic and hard-copy displays, and both general and detailed instructions. The pilot-project results are considered to be successful indicators of the capabilities and limits of microcomputers for digital image processing education.

  11. Cedar-apple Rust

    Directory of Open Access Journals (Sweden)

    Clark L. Ovrebo

    2006-12-01

    Full Text Available The photograph on the cover illustrates a phenomenon of nature that can be seen in the Oklahoma springtime at about the same time that the redbuds are in flower and the morels are fruiting. The orange-colored masses represent a stage in the life cycle of cedar-apple rust, Gymnosporangium juniperi-virginianae, and this stage is occurring on the eastern red cedar (Juniperus virginiana.

  12. Apple iPhone

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    Apple iPhone千呼万唤始出来。它结合多种功能于一体,具有网络、桌面级的电子邮件、网页浏览及地图搜索等功能。全新的用户界面基于一个大型综合触摸显示屏。

  13. Internationalization of Boost Juice to Malaysia

    OpenAIRE

    Jane L. Menzies; Stuart C. Orr

    2014-01-01

    This case describes the process that the Australian juice retail chain, Boost Juice, has used to internationalize to Malaysia. The main objective of this case is to demonstrate good practice in regard to internationalization. The case provides the background of the juice bar industry in Malaysia and determines that it is an attractive market for new start-up juice bars. An analysis of Boost Juice's capability determined that the company utilized the skills of its staff, product innovations, b...

  14. Apple Grading Using Fuzzy Logic

    OpenAIRE

    KAVDIR, İsmail

    2003-01-01

    Classification is vital for the evaluation of agricultural produce. However, the high costs, subjectivity, tediousness and inconsistency associated with manual sorting have been forcing the post harvest industry to apply automation in sorting operations. Fuzzy logic (FL) was applied as a decision making support to grade apples in this study. Quality features such as the color, size and defects of apples were measured through different equipment. The same set of apples was graded by both a hum...

  15. 78 FR 11173 - Kasugamycin; Receipt of Application for Emergency Exemption for Use on Apples in Michigan...

    Science.gov (United States)

    2013-02-15

    ... kasugamycin (CAS No. 6980-18-3) to treat up to 10,000 acres of apples to control fire blight. The applicant... kasugamycin on apples to control fire blight. Information in accordance with 40 CFR part 166 was submitted as... control streptomycin-resistant strains of Erwinia amylovora, the causal pathogen of fire blight, due...

  16. 77 FR 791 - Kasugamycin; Receipt of Application for Emergency Exemption for Use on Apples in Michigan...

    Science.gov (United States)

    2012-01-06

    ... Kasugamycin (CAS No. 6980-18-3) to treat up to 10,000 acres of apples to control fire blight. The applicant... use of kasugamycin on apples to control fire blight. Information in accordance with 40 CFR part 166... is needed to control streptomycin-resistant strains of Erwinia amylovora, the causal pathogen of...

  17. Changes in quality of apple (Malus domestica) cultivars due to γ-irradiation and storage conditions

    International Nuclear Information System (INIS)

    Ambri, Golden Delicious and Royal Delicious apple varieties were γ-irradiated (0.1-0.5 kGy) and stored under ambient (15 ±2 degC, 80%RH) and refrigerated (3±1 degC, 90%RH) conditions. They were evaluated periodically for firmness, total soluble solids, acidity, juice yield, physiological loss in weight, overall acceptability and yeast and mold counts. The γ-irradiation doses of 0.2, 0.3 and 0.5 kGy proved beneficial in maintaining the overall quality of all the 3 varieties of apple under both the storage conditions. γ-irradiation significantly reduced the yeast and mold counts of apples under storage. (author)

  18. Teach yourself visually Apple Watch

    CERN Document Server

    Hart-Davis, Guy

    2015-01-01

    Master your new smartwatch quickly and easily with this highly visual guide Teach Yourself VISUALLY Apple Watch is a practical, accessible guide to mastering the powerful features and functionality of your new smartwatch. For Apple devotees and new users alike, this easy-to-follow guide features visually rich tutorials and step-by-step instructions that show you how to take advantage of all of the Apple watch's capabilities. You'll learn how to track your health, control household devices, download and install apps, sync your music, sync other Apple devices, and efficiently use the current O

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

    Science.gov (United States)

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

    2016-01-01

    The aim of this study was to investigate the effectiveness of ultrasound as a conservation method for the inactivation of Escherichia coli inoculated into cactus pear juices (green and purple). Total soluble solids, pH, titratable acidity, and the kinetics of E. coli in cactus pear juices treated by ultrasound (60%, 70%, 80% and 90% amplitude levels for 1, 3 and 5min) were evaluated over 5 days. Total inactivation was observed in both fruit juices after 5min of ultrasound treatment at most amplitude levels (with the exception of 60% and 80%). After one and two days of storage, the recovery of bacteria counts was observed in all cactus pear juices. Ultrasound treatment at 90% amplitude for 5min resulted in non-detectable levels of E. coli in cactus pear juice for 2 days. The parameters of pH, titratable acidity and soluble solids were unaffected. PMID:26991288

  20. Effect of Pomegranate Juice on Bone Calcium Content and Body Weight of

    Directory of Open Access Journals (Sweden)

    Fatemeh Parvin

    2014-03-01

    Full Text Available Background: Pomegranate juice has several antioxidant components such as flavenoids and mineral materials such as sodium and potassium. In this study the effects of pomegranate juice on bone calcium content and body weight of adult mice were survived. Materials and Methods: In this applied study two doses (3.3 and 6.6 ml/kg of pomegranate juice (PJ were gavaged to female mice for 30 days. Animals were weighed at days of 0, 5, 10, 15, 20, 25 and 30. Bone calcium contents were measured by flame photometer. Results: Bone calcium content of PJE treated mice increased but it was not significant statistically. Pomegranate juice did not affect body weight. Conclusion: Pomegranate juice extracts even its high dose did not show any side effect on body weight and tissues of adult female mice.

  1. Amounts and variation in grapefruit juice of the main components causing grapefruit-drug interaction.

    Science.gov (United States)

    Fukuda, K; Guo, L; Ohashi, N; Yoshikawa, M; Yamazoe, Y

    2000-05-12

    A method for the determination of three furocoumarins containing two new chemicals (GF-I-1 and GF-I-4) in commercially available grapefruit juice and grapefruit itself was developed using high-performance liquid chromatography (HPLC). These components isolated from grapefruit juice have 5-geranyloxyfurocoumarin dimer structures showing extremely high affinities for a form of cytochrome P450 (CYP3A4). Considerable differences were observed on the contents among commercial brands and also batches. The contents were determined to be 321.4+/-95.2 ng/ml GF-I-1, 5641.2+/-1538.1 ng/ml GF-I-2 and 296.3+/-84.9 ng/ml GF-I-4 in twenty-eight white grapefruit juices. These chemicals were not detected in beverages from orange, apple, grape and tangerine, except that trace amount of GF-I-2 and GF-I-4 were found in lemon juice. The average levels of these furocoumarins were lower in the juice from red grapefruit than a white one. The highest level of these components were found in the fruit meat. PMID:10872589

  2. Effect of post-harvest calcium chloride dip treatment and gamma irradiation on storage quality and shelf-life extension of Red delicious apple.

    Science.gov (United States)

    Hussain, P R; Meena, R S; Dar, M A; Wani, A M

    2012-08-01

    Freshly harvested Red delicious apples were dipped in calcium chloride solution of varying concentrations (0.5-2.0% w/v) for 1 h prior to irradiation at dose level of 0.4 kGy. Fruits after radiation treatment were stored at 2 ± 1°C, RH 90% and evaluated at intervals of 30 days for various quality parameters. Results revealed significant (p ≤ 0.05) retention in firmness, juice yield and ascorbic acid content in samples treated with combination of calcium chloride at 2.0% w/v and gamma irradiation (0.4 kGy) during storage. Water soluble pectin was inversely correlated with firmness (r = 0.88) and was significantly (p ≤ 0.05) lower in samples subjected to combination treatment of 2.0% w/v CaCl2 and 0.4 kGy irradiation throughout the storage. The combination treatment of 2.0% CaCl2 and 0.4 kGy irradiation gave about 4.3 log reduction in yeast and mold count of apple samples. Results of the post refrigeration weight loss, firmness and overall acceptability revealed that combination treatment was helpful in extending the shelf-life of Red Delicious apples by around 20-25 days at 17 ± 2°C, RH 75% following 90 days of refrigeration. PMID:23904650

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

    Institute of Scientific and Technical Information of China (English)

    张俊娜; 甘峰; 李志西; 林德慧; 潘凯旋

    2012-01-01

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

  4. Evaluation of the alcoholic fermentation of aqueous extract of the apple pomace/ Avaliação da fermentação alcoólica do extrato de bagaço de maçã

    Directory of Open Access Journals (Sweden)

    Gilvan Wosiacki

    2005-06-01

    Full Text Available The main by-product of apple agroindustry, the apple pomace, may represent from 20 to 40% of the total amount of processed raw material. Indeed, this apple pomace has been used for animal breeding or simply delivered on the soil. However, due to its composition it may cause diarrhea in cattle and also show a high environmental impact. This work was designed to evaluate such a rejected industrial residue concerning the quality of the aqueous extract for alcoholic fermented production. The variety Fuji was processed in a laboratory scale and its apple juice was a reference. The apple pomace was divided in three parts with the same weight. The first one was treated with water 1/1 (v/m, homogenized and pressed; this extract was added to the second part and homogenized and pressed. This second extract was added to the last part, and also homogenized and pressed. The composition of the apple juice and of the extract were determined before and after the fermentation. The extract showed 60% as yield of the total sugars and total acidity were the same in the apple juice. The total nitrogen and N a-amino acid concentration were both higher in the extract as compared to the apple juice. The yeast did not present any lack for the fermentation process. Apple pomace extract was suitable substrate for alcohol fermentative process. The apple juice, extract pomace and extract pomace added with sacarose fermentation show 6,9ºGL, 4,30ºGL e 7,30ºGL, respectively.O principal subproduto da agroindústria da maçã, o bagaço, pode representar de 20 a 40% da quantidade total de maçã processada. Atualmente está sendo utilizado na alimentação animal ou simplesmente dispensado no solo como adubo orgânico. Entretanto, devido à sua constituição pode causar hiper-alcoolemia no gado e também acarretar problemas ambientais. Neste trabalho foi avaliado o aproveitamento do bagaço de maçã do cultivar Fuji para a obtenção de extrato aquoso para a fermenta

  5. Effects of Processing Treatments on the Bioactive Compounds of Campbell Grape Juice

    Directory of Open Access Journals (Sweden)

    Shirley G. Cabrera

    2015-11-01

    Full Text Available It is well known that phenolic compounds and flavonoids have a lot of health benefits. Most current heat treatments especially those that are using too high temperature and longer period of processing produce juice with unacceptable analytical and sensory properties. Thus, microwave heating, ultrasonication and blanching before grape juice processing were employed in this study. Each juice sample was subjected to total phenolics, total flavonoid, total anthocyanin and % radical scavenging activity analysis. Analysis of Variance and Duncan’s multiple range tests were performed using the SAS program. The concentration of total phenolics, total flavonoids, total anthocyanin and % radical scavenging activity of the grape juices treated with microwave heating and ultrasonication increased significantly with increasing treatment time notably at 5 min treatment. It can be noted that all the bioactive contents and % radical scavenging activity were higher in noncold stabilized grape juice than in cold stabilized juices. However, blanching whole grapes for longer period of time before processing resulted in the decrease of all bioactive compounds and % radical scavenging activity both in non-cold stabilized and cold stabilized juice especially at 5 min blanching period. It was also showed that 1 min blanching is more effective in increasing the bioactive compounds of the grape juice as compared to other treatment time.

  6. At PS170 (APPLE)

    CERN Multimedia

    1983-01-01

    APPLE stands for Antiproton-Proton to Pair of LEptons (an acronym of the ancestor experiment PAPLEP), the PS170 experiment setup at LEAR to study e+e-pair production in antiproton-proton annihilation by Padova-(CEN) Saclay- Torino Collaboration. It consisted of a liquid hydrogen target surrounded by several layers of proportional chambers in the vertical field of a C-magnet (this photo), a gas Cerenkov counter, wire chambers, hodoscopes, and an electromagnetic calorimeter (see photo 8302539X, 8302540X). See also photo 8301539X for the setup assembly at an early stage.

  7. The gravity apple tree

    Science.gov (United States)

    Espinosa Aldama, Mariana

    2015-04-01

    The gravity apple tree is a genealogical tree of the gravitation theories developed during the past century. The graphic representation is full of information such as guides in heuristic principles, names of main proponents, dates and references for original articles (See under Supplementary Data for the graphic representation). This visual presentation and its particular classification allows a quick synthetic view for a plurality of theories, many of them well validated in the Solar System domain. Its diachronic structure organizes information in a shape of a tree following similarities through a formal concept analysis. It can be used for educational purposes or as a tool for philosophical discussion.

  8. Apple vs. Android

    DEFF Research Database (Denmark)

    Bjelland, Johannes; Canright, Geoff; Engø-Monsen, Kenth;

    have been difficult to collect, but in recent years researchers have gained access to massive social network data from e.g. online instant messaging services [8][5] and phone log data [2][4][3][6][9]. Such data has made it possible to study e.g. social churn [3], service uptake [2] among telecom...... can be measured by studying this network. In this paper, we do a comparative study of social spreading effects for two competing types of smartphones - the Apple iPhone, and smartphones based on Google’s Android OS....

  9. Apple Inc. : equity valuation

    OpenAIRE

    Alexandre, Gonçalo Lopes

    2016-01-01

    This dissertation presents a valuation of Apple Inc., an American company that sits amongst the largest companies in the world, in market capitalization terms. Although it started as a computer company, back in 1976, nowadays it is best known for its smartphone flagship – the iPhone, introduced in 2007, it revolutionized the entire mobile phone industry. Today, the iPhone represents about 66% of total sales, however there are other products in Apple’s product line that are considered by a lar...

  10. 7 CFR 33.5 - Apples.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 2 2010-01-01 2010-01-01 false Apples. 33.5 Section 33.5 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing... ISSUED UNDER AUTHORITY OF THE EXPORT APPLE ACT Definitions § 33.5 Apples. Apples mean fresh whole...

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

    Science.gov (United States)

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

    2016-11-01

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

  12. Characterization of molecular structural changes in pectin during juice cloud destabilization in frozen concentrated orange juice

    Science.gov (United States)

    Pectin comprises one of the major components of cloud material in citrus juices. Juice cloud is a complex mixture of polysaccharides, proteins and lower molecular weight compounds that are responsible for the turbid appearance of citrus juices. The stability of juice cloud depends on a number of fac...

  13. Impact analysis of different chemical pre-treatments on colour of apple discs during drying process

    OpenAIRE

    Magdić, D.; Lukinac, Jasmina; Jokić, Stela; Čačić-Kenjerić, F.; Bilić, M.; Velić, D.

    2009-01-01

    The main purpose of this study was to compare colour changes of chemically pre-treated dried apple discs. Changes were observed by chromameter in L*a*b* colour model by using Minolta chromameter CR-400 and by image analysis system in RGB colour model. Apple discs variety "Gold Rush" were pre-treated and dried in laboratory tray drier at drying temperature 70 °C and at airflow velocity of 1.5 ms-1. Different chemical pre-treatments were applied on apple discs (dipping in 0.5% ascorbic acid sol...

  14. Cranberry Juice for Urinary Tract Infection?

    Science.gov (United States)

    ... nih.gov/medlineplus/news/fullstory_157466.html Cranberry Juice for Urinary Tract Infection? Specialist says grocery-store ... 2016 (HealthDay News) -- Contrary to popular belief, cranberry juice does not cure a urinary tract infection, a ...

  15. Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin.

    Science.gov (United States)

    Zhang, Lifen; Ye, Xinqian; Ding, Tian; Sun, Xiaoyang; Xu, Yuting; Liu, Donghong

    2013-01-01

    The effects of ultrasound on the molecular weight of apple pectin were investigated. The structure and rheological properties of the degradation products were also tentatively identified by High Performance Liquid Chromatography-Photodiode Array Detector (HPLC-PAD), Infrared spectroscopy (IR), Nuclear Magnetic Resonance spectroscopy (NMR) and Rheometer. The results indicated that the weight-average molecular weight of apple pectin decreased obviously after ultrasound treatment. The molecular weight of degradation products had a uniform and narrow distribution. Ultrasound intensity and temperature play an important role in the degradation reaction. Degradation kinetics model of apple pectin fitted to 1/M(t) - 1/M(0) = kt from 5 to 45 °C. The degree of methylation of apple pectin reduced according to IR analysis when ultrasound was applied. Ultrasound treatment could not alter the primary structure of apple pectin according to the results determined by HPLC, IR and NMR. Meanwhile, the viscosity of apple pectin was 10(3) times as large as that of ultrasound-treated apple pectin. The ultrasound-treated apple pectin showed predominantly viscous responses (G' pectin. PMID:22982008

  16. Effect of ion implantation on apple wine yeast

    International Nuclear Information System (INIS)

    The wild type apple wine yeast Y02 was treated by ion implantation with the dose of 8 x 1015 ion/cm2. As results, a special mutant strain, IONII-11 dry, was obtained. The morphology characters, partial biochemistry characters, mycelium protein of the mutant strain were distinctively changed compared with original strain Y02. After the fermentation test ,the apple wine producing rate of the mutant strain increased 22.4% compared with original strain. These results showed that ion implantation was an effective method for mutagenesis

  17. Flavour characterization of fresh and processed pennywort (Centella asiatica L.) juices

    OpenAIRE

    Wongfhun, Pronprapa; Gordon, Michael Harry; Apichartsrangkoon, Arunee

    2010-01-01

    The flavour characteristics of fresh and processed pennywort juices treated by pasteurization, sterilization and high pressure processing (HPP) were investigated by using solid-phase micro-extraction combined with gas chromatography-mass spectrometry. Sesquiterpene hydrocarbons comprised the major class of volatile components present and the juices had a characteristic smell due to the presence of volatile compounds including β-caryophyllene, humulene, E-β-farnesene, α-copaene, alloaromadendr...

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

    Science.gov (United States)

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

    2016-05-25

    With the increasing use of nanoparticles in consumer products, the need for validated quantitation methods also rises. This becomes even more urgent because the risks of nanomaterials are still not conclusively assessed. Fast, accurate, and robust single-particle (sp) ICP-MS is a promising technique as it is capable of counting and sizing particles at very low concentrations at the same time. Another feature is the simultaneous distinction between dissolved and particulate analytes. The present study shows, for the first time to our knowledge, a method validation for the rapid analysis of silver and gold nanoparticles with sp-ICP-MS in fruit juices without sample preparation. The investigated matrices water, orange juice, and apple juice were spiked with particles and only diluted prior to measurement without using a digestion reagent. The validations regarding particle size are successful according to the German GTFCh's guideline with deviations of accuracy and precision below 15%. PMID:27132879

  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. PMID:25593142

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

    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. PMID:25593142

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

    Science.gov (United States)

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

    2009-01-01

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

  2. 21 CFR 146.132 - Grapefruit juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Grapefruit juice. 146.132 Section 146.132 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN....132 Grapefruit juice. (a) Identity—(1) Description. Grapefruit juice is the unfermented...

  3. Modeling consumer's perception of orange juice

    OpenAIRE

    Gao, Xiaoming; Lee, Jonq-Ying

    1992-01-01

    A multiple indicator and multiple cause model with dichotomous indicators was used to study consumer's perception toward orange juice. Results indicate that recalls of orange juice advertising messages by the respondent had a positive impact on his/her perception toward orange juice. Results also suggest that selected socioeconomic variables were important determinants of consumer perception.

  4. Freeze concentration of lime juice

    Directory of Open Access Journals (Sweden)

    Ampawan Tansakul

    2008-11-01

    Full Text Available The main objective of this research was to study the effects of processing conditions, i.e. cooling medium temperature (-6, -12 and -18C and scraper blade rotational speed (50, 100 and 150 rpm on the freeze concentration of lime juice. The initial soluble solid content of lime juice was 7.6 Brix. Results showed that soluble solid content of lime juice increased as cooling medium temperature decreased while scraper blade rotational speed increased. It was also found that the processing condition with -18˚C cooling medium temperature and 150 rpm rotational speed of the scraper blade was the best among all studied conditions, although the loss of the soluble solids with ice crystals during ice separation was relatively high at 35%.

  5. Noni juice is not hepatotoxic

    Institute of Scientific and Technical Information of China (English)

    Brett J West; C Jarakae Jensen; Johannes Westendorf

    2006-01-01

    Noni juice (Morinda citrifolia) has been approved for use as a safe food within the European Union, following a review of safety. Since approval, three cases of acute hepatitis in Austrian noni juice consumers have been published, where a causal link is suggested between the liver dysfunction and ingestion of anthraquinones from the plant. Measurements of liver function in a human clinical safety study of TAHITIAN NONI(R) Juice,as well as subacute and subchronic animal toxicity tests revealed no evidence of adverse liver effects at doses many times higher than those reported in the case studies. Additionally, M. Citrifolia anthraquinones occur in the fruit in quantities too small to be of any toxicological significance. Further, these do not have chemical structures capable of being reduced to reactive anthrone radicals, which were implicated in previous cases of herbal hepototoxicity. The available data reveals no evidence of liver toxicity.

  6. Det globale marked for juice

    DEFF Research Database (Denmark)

    Hansen, Henning Otte

    2015-01-01

    Den internationale handel med juice har været i kraftig vækst, omend der siden finanskrisens start har været en mere jævn udvikling. Væksten kan især tilskrives Kina, som har haft en meget stor stigning i både produktion og eksport, og som i dag er centrum for international afsætning af juice. Især...... inden for æblejuice er Kina vigtig og står for 35 pct. af verdens samlede eksport. Den internationale handel med juice er meget omfattende, og mange lande er store både importører og eksportører. Den danske import af æblejuice kommer især fra Tyskland og Østrig, som dog også har en stor import fra Kina...

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

    Institute of Scientific and Technical Information of China (English)

    贺蕾; 霍学喜

    2011-01-01

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

  8. OBTENÇÃO DE BEBIDA A PARTIR DE SUCO DE CAJU (Anacardium occidentale, L. E EXTRATO DE GUARANÁ (Paullinia cupana sorbilis Mart. Ducke OBTENTION OF DRINK FROM CASHEW APPLE JUICE (Anacardium occidentale, L. AND GUARANA EXTRACT (Paullinia cupana sorbilis Mart. Ducke

    Directory of Open Access Journals (Sweden)

    LILIANA COSTA SOARES

    2001-08-01

    Full Text Available A partir do extrato de semente de guaraná com 0,96% de cafeína, foram testadas várias formulações para obtenção de uma bebida, utilizando-se de suco de caju clarificado e concentrado, caramelo, aromatizantes artificiais de caju e guaraná e acidulante, tendo também como variável os diversos graus de doçura (ºBrix. As melhores formulações foram selecionadas de acordo com os resultados da avaliação sensorial, onde se utilizou o teste de ordenação. A formulação selecionada foi processada e envasada em embalagens de vidro. Para determinar a aceitabilidade, o produto final foi submetido a análises físico-químicas e sensoriais.From Guaraná seeds extract with 0,96% caffein content several formulations were evaluated in order to obtain a beverage using clarified cashew juice concentrate, caramel and guaraná artificial flavors and acidulant, using several sweetness grade a variable. The best formulations were selected according to sensorial evaluation results, using the ordenation test. The selected product (14 ºBrix formulation was manufactured and filled in glass bottles. In order to determine the acceptability the final product was submited to physical chemical and sensorial analysis.

  9. 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. PMID:25530011

  10. APPLE PHYTOCHEMICALS FOR HUMAN BENEFITS

    OpenAIRE

    R. D. Chakole; Azhar Ahmed; Manoj S. Charde

    2012-01-01

    Evidence suggests that a diet high in fruits and vegetables may decrease the risk of chronic diseases, such as cardiovascular disease and cancer, and phytochemicals including phenolics, flavonoids and carotenoids from fruits and vegetables may play a key role in reducing chronic disease risk. Apples are a widely consumed, rich source of phytochemicals, and epidemiological studies have linked the consumption of apples with reduced risk of some cancers, cardiovascular disease, asthma, and diabe...

  11. The effect of ultraviolet irradiation on shelf-life and ripening of peaches and apples

    International Nuclear Information System (INIS)

    ''Loring'' and ''Elberta'' peaches and ''Golden Delicious'' apples were irradiated with UV (254nm) to doses of 0.84 X 10(4) to 40 X 10(4) erg/mm2 then stored. ''Loring'' were stored 10 days and ''Elberta'' 20 days at 12 degrees C. ''Golden Delicious'' were stored 30 days at 20-25 degrees C in a dark room. Fruit were examined and differences in percentage rot and in physical-chemical properties determined. Percentage rot decreased with increasing UV dose. Fruit were firmer, pH and soluble solids lower and acidity higher for UV-treated than for nontreated peaches; pH was lower and acidity and ascorbic acid higher in UV treated than in nontreated apples. Percentage weight loss was less for UV-treated apples. The results indicated that UV treatment not only reduced storage rots but also delayed ripening of peaches and apples

  12. Effect of high hydrostatic pressure on overall quality parameters of watermelon juice.

    Science.gov (United States)

    Liu, Y; Zhao, X Y; Zou, L; Hu, X S

    2013-06-01

    High hydrostatic pressure as a kind of non-thermal processing might maintain the quality of thermo-sensitive watermelon juice. So, the effect of high hydrostatic pressure treatment on enzymes and quality of watermelon juice was investigated. After high hydrostatic pressure treatment, the activities of polyphenol oxidase, peroxidase, and pectin methylesterase of juice decreased significantly with the pressure (P pectin methylesterase could be described by first-order reaction model. Titratable acidity, pH, and total soluble solid of juice did not change significantly (P > 0.05). No significant difference was observed in lycopene and total phenolics after high hydrostatic pressure treatment when compared to the control (P > 0.05). Cloudiness and viscosity increased with pressure (P treatment time (P > 0.05). a*- and b*-value both unchanged after high hydrostatic pressure treatment (P > 0.05) while L*-value increased but the values had no significant difference among treated juices. Browning degree after high hydrostatic pressure treatment decreased with increase in pressure and treatment time (P < 0.05). Through the comparison of total color difference values, high hydrostatic pressure had little effect on color of juice. The results of this study demonstrated the efficacy of high hydrostatic pressure in inactivating enzymes and maintaining the quality of watermelon juice. PMID:23493787

  13. Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice.

    Science.gov (United States)

    Leizerson, Shirly; Shimoni, Eyal

    2005-05-01

    The scope of this study is the effect of ohmic heating thermal treatment on liquid fruit juice made of oranges. Effects of ohmic heating on the quality of orange juice were examined and compared to those of heat pasteurization at 90 degrees C for 50 s. Orange juice was treated at temperatures of 90, 120, and 150 degrees C for 1.13, 0.85, and 0.68 s in an ohmic heating system. Microbial counts showed complete inactivation of bacteria, yeast, and mold during ohmic and conventional treatments. The ohmic heating treatment reduced pectin esterase activity by 98%. The reduction in vitamin C was 15%. Ohmic-heated orange juice maintained higher amounts of the five representative flavor compounds than did heat-pasteurized juice. Sensory evaluation tests showed no difference between fresh and ohmic-heated orange juice. Thus, high-temperature ohmic-heating treatment can be effectively used to pasteurize fresh orange juice with minimal sensory deterioration. PMID:15853396

  14. Preservation of natural maracuya juice by combined heat and irradiation treatments

    International Nuclear Information System (INIS)

    The vialibility of natural maracuya juice preservation (Passiflora edulis, Sims.) at the combined treatments. Temperatures of 50, 55 and 60 oC with immersion times between 5 and 20 minutes were applied to the juice (16 Brix) packed in nylon-polyethylene mpouches. Only a treatment at 60 oC during 20 minutes inhibits the growing of all the microorganims present in the juice. Doses up to 5.0 KGy with gamma-radiation are not able to preserve the maracuya juice due the fermentation process occured at Laboratory normal conditions, i,e., 15-20 oC snf 65 per cent R.H. A combined treatment of 60 oC 10 min and doses of 4.0 and 5.0 KGy resulted very effective in inhibiting the microorganism growing and keeping the quality of the natural maracuya juice at least 3 months under the mentioned conditions. The D10 decimal reduction values determined experimentally for mixed microflora present normally in the juice were: 3.9 min for th 60degC tratment; 1.36 KGy for just irradiation and 1.03 KGy for the combinedtreatment. Both, the physico-chemical and organoleptic tests showed no significant difference at p=0.05 between the treated and natural juice

  15. Development of a small scale orange juice extractor

    OpenAIRE

    Olaniyan, A. M.

    2010-01-01

    A small scale motorized orange juice extractor was designed and fabricated, using locally-available construction materials. The essential components of the machine include feeding hopper, top cover, worm shaft, juice sieve, juice collector, waste outlet, transmission belt, main frame, pulleys and bearings. In operation, the worm shaft conveys, crushes, presses and squeezes the fruit to extract the juice. The juice extracted is filtered through the juice sieve into juice collector while the re...

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

    Science.gov (United States)

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

    2014-08-13

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

  17. 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 0.75μgmL(-1), respectively). PMID:26830581

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

    Science.gov (United States)

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

    2014-04-01

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

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

    Directory of Open Access Journals (Sweden)

    Singh Smita

    2010-01-01

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

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

    International Nuclear Information System (INIS)

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

  1. The APPL "Learning Map"

    Science.gov (United States)

    2005-01-01

    Root Learning, a learning consulting organization with a background in strategic planning, recognizes the knowledge gap that frequently exists between a leadership team and the rest of an organization. Team members supposedly working toward the same goal don't always have the same vision as to where the organization is headed, and they may not understand how the piece they are accountable for fits into the big picture. To address these complex problems, Root Learning utilizes the age-old tools of sarcasm, metaphor and graphics (much in the same way that ASK uses a traditional storytelling format.) The company is best known for creating "Learning Maps" like this one: humorous drawings based on the inner workings of an organization. Their purpose is to put complex topics on the table, to stimulate discussion, and to ultimately give team members a common vision of where the organization is going and what role they personally play in getting there. APPL knows how effective it is to incorporate new and engaging techniques into its knowledge sharing programs. By collaborating with Root Learning, we were able to expand the knowledge of the organization and add one more of these techniques to our repertoire.

  2. Effect of Fill Temperature on Clostridium botulinum Type A Toxin Activity during the Hot Filling of Juice Bottles.

    Science.gov (United States)

    Skinner, Guy E; Fleischman, Gregory J; Balster, Fran; Reineke, Karl; Reddy, N Rukma; Larkin, John W

    2015-08-01

    The potential threat of terrorist attacks against the United States food supply using neurotoxin produced by Clostridium botulinum (BoNT) has resulted in the need for studying the effect of various food process operations on the bioavailability of this toxin. The objective of this study was to evaluate C. botulinum type A neurotoxin bioavailability after a simulated hot fill juice bottling operation. C. botulinum type A acid mud toxin (∼10(6) mouse lethal dose [MLD50]/ml) was deposited into juice bottles at an experimentally determined fastest cooling spot. Bottles (12 or 20 oz [355 and 592 ml]) were filled with either apple juice or an orange drink, at 80 or 85°C, in either upright or inverted orientations. Toxicity of the juice was evaluated as a function of holding time (1 to 2 min) by the mouse bioassay. The fastest cooling point in the upright orientation was determined to be at a bottle's bottom rim. In the inverted orientation, the fastest cooling point was in the bottle cap region. With respect to these two points, the upright bottle cooled faster than the inverted bottle, which was reflected in a higher inactivation of BoNT in the latter. For the orange drink (pH 2.9) toxicity was reduced by 0.5 × 10(6) MLD50/ml to a nondetectable level after 1 min in all bottle sizes, orientations, and temperatures as measured by the mouse bioassay. This indicates that there was at least a 0.5 × 10(6) MLD50/ml reduction in activity. Inactivation in apple juice (pH 4.0), to the same degree as in the orange drink, was found only for the inverted orientation at 85°C. Complete inactivation in apple juice for all conditions was found at a lower added toxin level of 0.25 × 10(5) MLD50/ml. In general, bottle inversion and filling at 85°C provided complete inactivation of BoNT to the 0.5 × 10(6) MLD50/ml level. All experiments resulted in the inactivation of 2.5 × 10(4) MLD50/ml of BoNT regardless of juice type, fill temperature, or bottle orientation and size. PMID

  3. Insights regarding sensory evaluation of bitterness development in citrus juice

    Science.gov (United States)

    Delayed bitterness is a well-known phenomenon in citrus juice and has a negative impact on juice quality. Bitterness results when the tasteless limonoic acid A-ring lactone (LARL) in juice is converted to the bitter compound limonin after juicing. Citrus varieties that produce juice that becomes bit...

  4. 21 CFR 146.151 - Orange juice for manufacturing.

    Science.gov (United States)

    2010-04-01

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

  5. 21 CFR 146.146 - Frozen concentrated orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen concentrated orange juice. 146.146 Section... Fruit Juices and Beverages § 146.146 Frozen concentrated orange juice. (a) Frozen concentrated orange juice is the food prepared by removing water from the juice of mature oranges as provided in §...

  6. Antimutagenicity and Anticancer Effects of Citrus Medica Fruit Juice

    Directory of Open Access Journals (Sweden)

    Majd Ahmad

    2009-10-01

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

  7. Biological Control of Apple Anthracnose by Paenibacillus polymyxa APEC128, an Antagonistic Rhizobacterium.

    Science.gov (United States)

    Kim, Young Soo; Balaraju, Kotnala; Jeon, Yongho

    2016-06-01

    The present study investigated the suppression of the disease development of anthracnose caused by Colletotrichum gloeosporioides and C. acutatum in harvested apples using an antagonistic rhizobacterium Paenibacillus polymyxa APEC128 (APEC128). Out of 30 bacterial isolates from apple rhizosphere screened for antagonistic activity, the most effective strain was APEC128 as inferred from the size of the inhibition zone. This strain showed a greater growth in brain-heart infusion (BHI) broth compared to other growth media. There was a reduction in anthracnose symptoms caused by the two fungal pathogens in harvested apples after their treatment with APEC128 in comparison with non-treated control. This effect is explained by the increased production of protease and amylase by APEC128, which might have inhibited mycelial growth. In apples treated with different APEC128 suspensions, the disease caused by C. gloeosporioides and C. acutatum was greatly suppressed (by 83.6% and 79%, respectively) in treatments with the concentration of 1 × 10(8) colony forming units (cfu)/ml compared to other lower dosages, suggesting that the suppression of anthracnose development on harvested apples is dose-dependent. These results indicated that APEC128 is one of the promising agents in the biocontrol of apple anthracnose, which might help to increase the shelf-life of apple fruit during the post-harvest period. PMID:27298600

  8. 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 authenticity and the health benefits from the juice. PMID:26243926

  9. Preparation of Ready to Serve Grape Juice

    International Nuclear Information System (INIS)

    Studies were carried out at the Food Technology Research Department of Myanma Scientific and Technological Research Department to prepare ready to serve grape juice from ripe fruits of the red varieties of grapes. The sugar content of grapes varied from (10) to (14) % depending on the season. To get a maximum content of (16) % sugar in the juice, (2) to (6) % sugar was added. The yields of the seasonal grape juice varied from (62.5) to (72.2) % by weight. The tannin content was (0.36) % by volume in the fresh juice. It was decreased to (0.03) % by volume after the cold storage at (10)C for (10 to 15) days. The pH of the original fruit juice was (3.2). The best juice was obtain when the pH of the juice was(4.0). To obtain the higher yield of the juice, desirable bright colour and rapid clarification, (0.01) %. Pectinex enzyme was added. In this investigation grape juice was preserved with (0.1) % sodium benzoate. Storage studies, which also included microbiological aspects indicated that the pasteurized grape juice bottle can be stored at room temperature for minimum (6) months without any deterioration in quality

  10. Enzyme- and transporter-mediated beverage-drug interactions: An update on fruit juices and green tea.

    Science.gov (United States)

    An, Guohua; Mukker, Jatinder Kaur; Derendorf, Hartmut; Frye, Reginald F

    2015-12-01

    Beverage-drug interactions have remained an active area of research and have been the subject of extensive investigations in the past 2 decades. The known mechanisms of clinically relevant beverage-drug interactions include modulation of the activity of cytochrome P450 (CYP) 3A and organic anion-transporting polypeptide (OATP). For CYP3A-mediated beverage-drug interaction, the in vivo CYP3A inhibitory effect is limited to grapefruit juice (GFJ), which increases the bioavailability of several orally administered drugs that undergo extensive first-pass metabolism via enteric CYP3A. In contrast, clinically significant OATP-mediated beverage-drug interactions have been observed with not only GFJ but also orange juice, apple juice, and, most recently, green tea. Fruit juices and green tea are all a mixture of a large number of constituents. The investigation of specific constituent(s) responsible for the enzyme and/or transporter inhibition remains an active area of research, and many new findings have been obtained on this subject in the past several years. This review highlights the multiple mechanisms through which beverages can alter drug disposition and provides an update on the new findings of beverage-drug interactions, with a focus on fruit juices and green tea. PMID:26095990

  11. Screening of hypo virulence of Colletotrichum gloeosporioides and its control effect on apple anthracnose

    International Nuclear Information System (INIS)

    The Colletotrichum gloeosporioides is a nosogenesis important fungus that causes the serious economic loss on apple, however, inducing resistance of the host may reduce the loss. Colletotrichum gloeosporioides was treated by ion implantation and by alternating magnetic field to induce aberrance. It was screened through eyeballing first, and then screened through growth on apple. Two aberrance strains (C100-2-5 and C0.25-1-2 were selected. Both the strains have good protective function and good effect to control the apple disease. (authors)

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

    Directory of Open Access Journals (Sweden)

    Vukosavljević Predrag

    2006-01-01

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

  13. Quality Of Starking Apples After Exposure To Gamma Radiation As A Quarantine Treatment

    International Nuclear Information System (INIS)

    Starking apples approaching physiological maturity were exposed, immediately after harvest, to gamma radiation doses ranging from 100 to 400 Gy. The irradiated fruit were stored for six months in a cold storage facility at 1±1 deg. C and 90±5 % RH. Effects of gamma radiation on weight loss, fruit firmness, pH of fruit juice, fruit taste, color and visible injuries were evaluated. The results showed that gamma irradiation increased weight loss, particularly in the first 45 days of storage. Doses higher than 200 Gy, on the other hand, reduced apple firmness after 45 days of storage while a 400 Gy dose decreased fruit pH immediately after irradiation. (Authors)

  14. Consumption of various forms of apples is associated with a better nutrient intake and improved nutrient adequacy in diets of children: National Health and Nutrition Examination Survey 2003–2010

    Directory of Open Access Journals (Sweden)

    Theresa A. Nicklas

    2015-10-01

    Full Text Available Background: Consumption of fruit has been associated with a variety of health benefits, yet, 75% of children have usual intakes of total fruit below minimum recommended amounts. Apples are the second most commonly consumed fruit in the United States; however, no studies have examined the impact of apple consumption on nutrient intake and adequacy in children's diets. Objective: The purpose of this study is to examine the association between apple (various forms consumption with nutrient intake and nutrient adequacy in a nationally representative sample of children. Design: Participants were children aged 2–18 years (n=13,339, from the National Health and Nutrition Examination Survey 2003–2010. Least square means of total energy and nutrient intake, and the percentage of the population below the estimated average requirement (EAR or above the adequate intake (AI among apple consumers and non-consumers were examined. Results: Consumers of total apple products had higher (p<0.01 total intakes of fiber, magnesium, and potassium and lower intakes of total fat, saturated fatty acids, monounsaturated fatty acid, and sodium than non-consumers. Apple consumers had higher (p<0.01 total sugar intake, but lower intake of added sugars compared to non-consumers. A lower (p<0.01 percentage of apple consumers were below the EAR for 13 of the 16 nutrients studied. Apple consumers had approximately a 10 percentage unit difference below the EAR for calcium and magnesium, and vitamins A, C, D, and E, than non-consumers. The percentage above the AI for fiber was significantly (p<0.0001 higher among total apple consumers (6.24±0.45 g compared to non-consumers (0.57±0.07 g. The results were similar for individual apple products (i.e. apple juice, applesauce, and whole apples. Conclusion: Consumption of any forms of apples provided valuable nutrients in the diets of children.

  15. Antioxidant activity of potato juice

    Directory of Open Access Journals (Sweden)

    Przemysław Kowalczewski

    2012-06-01

    Full Text Available Background. The interest in potato juice as a therapeutic agent goes back to the 19th century but its application was not supported by any knowledge about biological activity of this raw material. Factors restricting the medical application of potato juice include its inattractive sensory and functional properties. The aim of the presented investigations was preliminary evaluation of the biological activity of potato juice and the impact on it of some technological operations such as: cryoconcentration and hydrolysis in a membrane reactor. Material and methods. Experiments comprised investigations of antioxidative potentials of fresh potato juice, products of its processing as well as fractions separated because of the size of their molecules using, for this purpose, Folin-Ciocalteu methods and reactions with the ABTS cation radical. Results. The value of the antioxidative potential of fresh potato juice determined by means of the ABTS reagent corresponded to approximately 330 μmol/100 g which is in keeping with literature data. As a result of the cryoconcentration process, the value determined by the Folin-Ciocalteu method was found to increase only slightly whereas the value determined by means of the ABTS reagent almost tripled. The antioxidative potential was found to grow even more strongly in the case of the application of both methods when the process of enzymatic hydrolysis was employed. The total of 5 protein fractions of molecular masses ranging from 11 000 Da to over 600 000 Da, as well as an organic non-protein fraction of the molecular mass of 600 Da, were obtained as a result of the performed separation. All the examined fractions exhibited antioxidative activities. The highest values determined by the Folin-Ciocalteu method were recorded for the protein fraction of 80 000 Da mean molecular mass, while using the ABTS reagent – for the organic, non-protein fraction. Conclusions. Potato juice possesses antioxidative activity which

  16. Biotechnology and apple breeding in Japan

    OpenAIRE

    Igarashi, Megumi; Hatsuyama, Yoshimichi; Harada, Takeo; Fukasawa-Akada, Tomoko

    2016-01-01

    Apple is a fruit crop of significant economic importance, and breeders world wide continue to develop novel cultivars with improved characteristics. The lengthy juvenile period and the large field space required to grow apple populations have imposed major limitations on breeding. Various molecular biological techniques have been employed to make apple breeding easier. Transgenic technology has facilitated the development of apples with resistance to fungal or bacterial diseases, improved fru...

  17. Identification of irradiated apples for phytosanitary purposes

    Science.gov (United States)

    Horak, Celina I.; Di Giorgio, Marina; Kairiyama, Eulogia

    2009-07-01

    The irradiation treatment of fresh fruits and vegetables for phytosanitary purposes is a satisfactory alternative method to others like fumigation and cold and hot treatments. Its use is increasing in several countries, and at present its approval is under revision by the National Regulatory Authorities. To verify the control process, apart from irradiation and dosimetry certificates, National Authorities require complementary evidence to show the efficacy of this treatment, especially when the documentation is not clear. The irradiation of fresh fruits produces single and double fragmentation in the DNA molecule, which can be measured using the microgel electrophoresis of individual cell (comet assay). The purpose of this work was to evaluate if it is possible to identify the irradiated apples for phytosanitary purposes from the others that were not treated. The possibility to estimate the absorbed dose was also evaluated. The methodology was carried out on the cell suspension obtained from irradiated seed cells with incremental doses (100, 200 and 300 Gy). The irradiation treatment for phytosanitary purposes to avoid emergency of codling moth ( Cydia pomonella) is 200 Gy. The fragmentation produced in the irradiated samples was proportional with the incremental doses applied. These results show that with this methodology it can be determined if the apple was irradiated or not. This comet assay is a simple, economical and interesting method that can be used, in case of necessity, by the National Authorities.

  18. Identification of irradiated apples for phytosanitary purposes

    International Nuclear Information System (INIS)

    The irradiation treatment of fresh fruits and vegetables for phytosanitary purposes is a satisfactory alternative method to others like fumigation and cold and hot treatments. Its use is increasing in several countries, and at present its approval is under revision by the National Regulatory Authorities. To verify the control process, apart from irradiation and dosimetry certificates, National Authorities require complementary evidence to show the efficacy of this treatment, especially when the documentation is not clear. The irradiation of fresh fruits produces single and double fragmentation in the DNA molecule, which can be measured using the microgel electrophoresis of individual cell (comet assay). The purpose of this work was to evaluate if it is possible to identify the irradiated apples for phytosanitary purposes from the others that were not treated. The possibility to estimate the absorbed dose was also evaluated. The methodology was carried out on the cell suspension obtained from irradiated seed cells with incremental doses (100, 200 and 300 Gy). The irradiation treatment for phytosanitary purposes to avoid emergency of codling moth (Cydia pomonella) is 200 Gy. The fragmentation produced in the irradiated samples was proportional with the incremental doses applied. These results show that with this methodology it can be determined if the apple was irradiated or not. This comet assay is a simple, economical and interesting method that can be used, in case of necessity, by the National Authorities.

  19. Big Book of Apple Hacks

    CERN Document Server

    Seibold, Chris

    2008-01-01

    Bigger in size, longer in length, broader in scope, and even more useful than our original Mac OS X Hacks, the new Big Book of Apple Hacks offers a grab bag of tips, tricks and hacks to get the most out of Mac OS X Leopard, as well as the new line of iPods, iPhone, and Apple TV. With 125 entirely new hacks presented in step-by-step fashion, this practical book is for serious Apple computer and gadget users who really want to take control of these systems. Many of the hacks take you under the hood and show you how to tweak system preferences, alter or add keyboard shortcuts, mount drives and

  20. DNA damage protective effect of honey-sweetened cashew apple nectar in Drosophila melanogaster.

    Science.gov (United States)

    Silva, Robson Alves da; Dihl, Rafael Rodrigues; Dias, Lucas Pinheiro; Costa, Maiane Papke; Abreu, Bianca Regina Ribas de; Cunha, Kênya Silva; Lehmann, Mauricio

    2016-07-25

    Fruits and derivatives, such as juices, are complex mixtures of chemicals, some of which may have mutagenic and/or carcinogenic potential, while others may have antimutagenic and/or anticancer activities. The modulating effects of honey-sweetened cashew apple nectar (HSCAN), on somatic mutation and recombination induced by ethyl methanesulfonate (EMS) and mitomycin C (MMC) were evaluated with the wing spot test in Drosophila melanogaster using co- and post-treatment protocols. Additionally, the antimutagenic activity of two HSCAN components, cashew apple pulp and honey, in MMC-induced DNA damage was also investigated. HSCAN reduced the mutagenic activity of both EMS and MMC in the co-treatment protocol, but had a co-mutagenic effect when post-administered. Similar results were also observed with honey on MMC mutagenic activity. Cashew apple pulp was effective in exerting protective or enhancing effects on the MMC mutagenicity, depending on the administration protocol and concentration used. Overall, these results indicate that HSCAN, cashew apple and honey seem capable of modulating not only the events that precede the induced DNA damages, but also the Drosophila DNA repair processes involved in the correction of EMS and MMC-induced damages. PMID:27459259

  1. Genetic Diversity of a Natural Population of Apple stem pitting virus Isolated from Apple in Korea

    OpenAIRE

    Yoon, Ju Yeon; Joa, Jae Ho; Choi, Kyung San; Do, Ki Seck; Lim, Han Cheol; Chung, Bong Nam

    2014-01-01

    Apple stem pitting virus (ASPV), of the Foveavirus genus in the family Betaflexiviridae, is one of the most common viruses of apple and pear trees. To examine variability of the coat protein (CP) gene from ASPV, eight isolates originating from 251 apple trees, which were collected from 22 apple orchards located in intensive apple growing areas of the North Gyeongsang and North Jeolla Provinces in Korea, were sequenced and compared. The nucleotide sequence identity of the CP gene of eight ASPV...

  2. Drug interactions with grapefruit juice.

    Science.gov (United States)

    Ameer, B; Weintraub, R A

    1997-08-01

    Some drugs demonstrate a significantly greater (up to 3-fold) mean oral bioavailability on coadministration with grapefruit juice. With some calcium antagonists, the benzodiazepines midazolam and triazolam and the antihistamine terfenadine, changes in bioavailability are accompanied by altered drug action. Study design factors possibly contribute to the magnitude of changes in drug bioavailability; they include the source of the citrus, its intake schedule, drug formulations and individual metabolising capacity. The components of citrus juice that are responsible for clinical drug interactions have yet to be fully determined. Based on the flavonoid naringin's unique distribution in the plant kingdom, abundance in grapefruit and ability to inhibit metabolic enzymes, naringin is likely to be one of the grapefruit components influencing drug metabolism. Other components present in citrus fruit, such as furanocoumarins, may be more potent inhibitors than flavonoids and are under investigation. Conclusions drawn from clinical drug interaction studies should be considered specific to the citrus fruit products evaluated because of the variation in their natural product content. The predominant mechanism for enhanced bioavailability is presumably the inhibition of oxidative drug metabolism in the small intestine. The consistent findings across studies of diverse cytochrome P450 (CYP) 3A substrates support the mechanistic hypothesis that 1 or more grapefruit juice components inhibit CYP3A enzymes in the gastrointestinal tract. The evaluation of the need to avoid the concomitant intake of grapefruit products with drugs is best done on an individual drug basis rather than collectively by drug class. Based on the narrow therapeutic range of cyclosporin and research experience in organ transplant recipients, its interaction with grapefruit juice is likely to be clinically significant. PMID:9260034

  3. Production and Preservation of Passion Fruit Juice

    OpenAIRE

    U. G. AKPAN; A. S. KOVO

    2005-01-01

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

  4. Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice.

    Science.gov (United States)

    Zafra-Rojas, Quinatzin Yadira; Cruz-Cansino, Nelly; Ramírez-Moreno, Esther; Delgado-Olivares, Luis; Villanueva-Sánchez, Javier; Alanís-García, Ernesto

    2013-09-01

    Cactus pear (Opuntia ficus-indica) fruit is a berry with a tasty pulp full of seeds that constitutes about 10-15% of the edible pulp. In Mexico, cactus pear is mainly consumed fresh, but also has the potential to be processed in other products such as juice. The objective of this study was to evaluate the effect of different ultrasound conditions at amplitude levels ranging (40% and 60% for 10, 15, 25 min; 80% for 3, 5, 8, 10, 15 and 25 min) on the characteristics of purple cactus pear juice. The evaluated parameters were related with the quality (stability, °Brix, pH), microbial growth, total phenolic compounds, ascorbic acid and antioxidant activity (ABTS, DPPH and % chelating activity) of purple cactus pear juices. The ultrasound treatment for time period of 15 and 25 min significantly reduced the microbial count in 15 and 25 min, without affecting the juice quality and its antioxidant properties. Juice treated at 80% of amplitude level showed an increased of antioxidant compounds. Our results demonstrated that sonication is a suitable technique for cactus pear processing. This technology allows the achievement of juice safety and quality standards without compromising the retention of antioxidant compounds. PMID:23545106

  5. Protective effects of acerola juice on genotoxicity induced by iron in vivo

    Directory of Open Access Journals (Sweden)

    Roberta Nunes Horta

    2016-03-01

    Full Text Available Abstract Metal ions such as iron can induce DNA damage by inducing reactive oxygen species (ROS and oxidative stress. Vitamin C is one of the most widely consumed antioxidants worldwide, present in many fruits and vegetables, especially inMalpighia glabra L., popularly known as acerola, native to Brazil. Acerola is considered a functional fruit due to its high antioxidant properties and phenolic contents, and therefore is consumed to prevent diseases or as adjuvant in treatment strategies. Here, the influence of ripe and unripe acerola juices on iron genotoxicity was analyzed in vivo using the comet assay and micronucleus test. The comet assay results showed that acerola juice exerted no genotoxic or antigenotoxic activity. Neither ripe nor unripe acerola juices were mutagenic to animals treated with juices, in micronucleus test. However, when compared to iron group, the pre-treatment with acerola juices exerted antimutagenic activity, decreasing significantly micronucleus mean values in bone marrow. Stage of ripeness did not influence the interaction of acerola compounds with DNA, and both ripe and unripe acerola juices exerted protective effect over DNA damage generated by iron.

  6. Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice.

    Science.gov (United States)

    Santhirasegaram, Vicknesha; Razali, Zuliana; Somasundram, Chandran

    2013-09-01

    Ultrasonic treatment is an emerging food processing technology that has growing interest among health-conscious consumers. Freshly squeezed Chokanan mango juice was thermally treated (at 90 °C for 30 and 60s) and sonicated (for 15, 30 and 60 min at 25 °C, 40 kHz frequency, 130 W) to compare the effect on microbial inactivation, physicochemical properties, antioxidant activities and other quality parameters. After sonication and thermal treatment, no significant changes occurred in pH, total soluble solids and titratable acidity. Sonication for 15 and 30 min showed significant improvement in selected quality parameters except color and ascorbic acid content, when compared to freshly squeezed juice (control). A significant increase in extractability of carotenoids (4-9%) and polyphenols (30-35%) was observed for juice subjected to ultrasonic treatment for 15 and 30 min, when compared to the control. In addition, enhancement of radical scavenging activity and reducing power was observed in all sonicated juice samples regardless of treatment time. Thermal and ultrasonic treatment exhibited significant reduction in microbial count of the juice. The results obtained support the use of sonication to improve the quality of Chokanan mango juice along with safety standard as an alternative to thermal treatment. PMID:23538119

  7. Protective effects of acerola juice on genotoxicity induced by iron in vivo.

    Science.gov (United States)

    Horta, Roberta Nunes; Kahl, Vivian Francilia Silva; Sarmento, Merielen da Silva; Nunes, Marisa Fernanda Silva; Porto, Carem Rejane Maglione; Andrade, Vanessa Moraes de; Ferraz, Alexandre de Barros Falcão; Silva, Juliana Da

    2016-03-01

    Metal ions such as iron can induce DNA damage by inducing reactive oxygen species (ROS) and oxidative stress. Vitamin C is one of the most widely consumed antioxidants worldwide, present in many fruits and vegetables, especially inMalpighia glabra L., popularly known as acerola, native to Brazil. Acerola is considered a functional fruit due to its high antioxidant properties and phenolic contents, and therefore is consumed to prevent diseases or as adjuvant in treatment strategies. Here, the influence of ripe and unripe acerola juices on iron genotoxicity was analyzed in vivo using the comet assay and micronucleus test. The comet assay results showed that acerola juice exerted no genotoxic or antigenotoxic activity. Neither ripe nor unripe acerola juices were mutagenic to animals treated with juices, in micronucleus test. However, when compared to iron group, the pre-treatment with acerola juices exerted antimutagenic activity, decreasing significantly micronucleus mean values in bone marrow. Stage of ripeness did not influence the interaction of acerola compounds with DNA, and both ripe and unripe acerola juices exerted protective effect over DNA damage generated by iron. PMID:27007905

  8. Effect of beetroot juice on lowering blood pressure in free-living, disease-free adults: a randomized, placebo-controlled trial

    Directory of Open Access Journals (Sweden)

    Coles Leah T

    2012-12-01

    Full Text Available Abstract Background The consumption of beetroot juice on a low nitrate diet may lower blood pressure (BP and therefore reduce the risk of cardiovascular events. However, it is unknown if its inclusion as part of a normal diet has a similar effect on BP. The aim of the study was to conduct a randomized controlled trial with free-living adults to investigate if consuming beetroot juice in addition to a normal diet produces a measureable reduction in BP. Method Fifteen women and fifteen men participated in a double-blind, randomized, placebo-controlled, crossover study. Volunteers were randomized to receive 500 g of beetroot and apple juice (BJ or a placebo juice (PL. Volunteers had BP measured at baseline and at least hourly for 24-h following juice consumption using an ambulatory blood pressure monitor (ABPM. Volunteers remained at the clinic for 1-h before resuming normal non-strenuous daily activities. The identical procedure was repeated 2-wk later with the drink (BJ or PL not consumed on the first visit. Results Overall, there was a trend (P=0.064 to lower systolic blood pressure (SBP at 6-h after drinking BJ relative to PL. Analysis in men only (n=13 after adjustment for baseline differences demonstrated a significant (P Conclusions Beetroot juice will lower BP in men when consumed as part of a normal diet in free-living healthy adults. Trial registration anzctr.org.au ACTRN12612000445875

  9. A study on anti-EV71 virus in vitro of 10 kinds of common fruit juice%10种常见水果果汁体外抗EV71病毒研究

    Institute of Scientific and Technical Information of China (English)

    张炳丽; 康真; 梁爽; 李然; 宋晓琳; 范荣军

    2015-01-01

    Objective To observe the inhibitory effect of 10 kinds of common fruit juice on cytopathic effect (CPE) caused by hand, foot and mouth EV71 virus. Methods The cytotoxicity of 10 kinds of common juice to Hep Ⅱ was determined by MTT assay. The inhibitory effect of 10 kinds of common juice on hand, foot and mouth EV71 virus was studied by cell culture in vitro within the maximum non-toxic concentration of cells (MNCC). Then inhibitory concentration 50 (IC50) values of apple juice and grape juice for EV71 virus were calculated. Results Apple juice and grape juice with the function of anti-hand,foot and mouth EV71 virus were selected from 10 kinds of common juice. The IC50 values were respectively 1.652 times dilution and 9.965 times dilution of the original fruit juice. Conclusion Apple juice and grape juice have a research value of further selecting effective components of anti-EV71 virus.%目的:观察10种常见水果果汁对手足口 EV71病毒所引起细胞病变(CPE)的抑制作用。方法采用MTT 比色法,测定10种常见水果果汁对 Hep Ⅱ细胞的细胞毒性,并在对细胞的最大无毒浓度(MNCC)范围内,采用体外细胞培养法研究10种常见水果果汁对手足口 EV71病毒病毒的抑制作用。在此基础上计算出苹果汁和葡萄汁对 EV71病毒的半数抑制浓度的 IC50值。结果在10种常见水果果汁中筛选出苹果汁和葡萄汁两种具有抗手足口 EV71病毒作用的果汁,其 IC50值分别为果汁原液的1.652倍稀释液和9.965倍稀释液。结论苹果汁和葡萄汁具有进一步筛选抗 EV71病毒有效成分的研究价值。

  10. Optimization of Processing Parameters for Clarification of Blended Carrot-orange Juice and Improvement of its Carotene Content

    OpenAIRE

    Karangwa Eric; H. Khizar; L. Rao; D.S. Nshimiyimana; M.B.K. Foh; L. Li; S.Q. Xia and X.M. Zhang

    2010-01-01

    The aim of this work was to optimize the processing parameters for the clarification of blended carrot-orange juice using Response Surface Methodology (RSM) and to improve the carotene content. The blended carrot-orange juice was treated with Pectinex Ultra SP-L enzyme at different concentrations (0.04- 0.12%), pH (2.5-5), reaction temperature (40-60ºC) and time (70-110 min). The effect of these independent variables on clarity, turbidity, and viscosity of the carrot-orange juice was evaluate...

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

    OpenAIRE

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

    2006-01-01

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

  12. Analysis Method for Pesticides Residues by GC/MS in Lebanese Apple

    International Nuclear Information System (INIS)

    The apple's crop can be affected by many pests during the growing season, which requires careful monitoring. Both apple fruit and apple tree need to be treated by pesticides in order to protect them from pests. Such treatment often leads to the accumulation of stable pesticides inside the fruit. The local market provides a large variety of pesticides allowing farmers to use more than one active substance in order to protect their crop, often without proper advice. Monitoring pesticides on apples and other agricultural crops is the best way to protect consumers health from the hazards of pesticides residues. The development of new, rapid and effective method to analyze the multi pesticides residues at trace levels in apple samples is essential. This work describes the extraction procedure and the analytical method developed to detect the pesticide residues using the gas-chromatographic-mass spectrometric approach (GC-MS). The developed method was successfully applied to analyze apple samples collected from different Lebanese markets for a one year period in order to monitor the presence of pesticides and their stability in apple fruits during storage. (author)

  13. Effects of different enzymatic pre-press maceration treatments on the release of phenols into blackcurrant juice

    DEFF Research Database (Denmark)

    Bagger-Jørgensen, Rico; Meyer, Anne Boye Strunge

    2004-01-01

    The effects of different pectinolytic enzyme treatments on the release of phenolic compounds from blackcurrant berry mash into juice in experimental blackcurrant juice production were examined. The influence of enzyme dose (0-0.1% by weight), degree of berry crushing, maceration time, and...... temperature on the total phenol concentration, the juice yield, and on polysaccharide degradation were evaluated for four commercial, fungal enzyme preparations in statistically designed experimental templates. In optimal experimental conditions, treatments with Macer8 [FJ] and Pectinex Ultra SP-L released....... The non-enzyme-treated sample exhibited higher antioxidant activity than the enzyme-treated juices at equimolar test levels of phenols, presumably because of differences in their phenolic profiles....

  14. Radish juice and corn oil as adjuvants that decrease the destructive alterations in hypoglycemia rats subjected to gamma irradiation

    International Nuclear Information System (INIS)

    This study was performed to investigate the decrease in different biochemical and histopathological alterations that may occur following the oral administration of aqueous extract of radish at the dose level (50 mg/100 g body weight) and the addition of 10% corn oil to the diet of hypoglycemia rats and /or exposed to 6 Gy of gamma radiation. The experiment included normal male albino rats and hypoglycemia ones.The hypoglycemia rats divided into tow groups; the first group was treated with radish juice or radish juice with diet containing corn oil and the other group was hypoglycemia rats exposed to 6 Gy of gamma radiation then treated also with radish juice or radish juice with diet containing 10% corn oil. Biochemical analysis included levels of blood sugar, total lipids, cholesterol, total protein and albumin, in addition to the activity of AST and ALT were evaluated. The level of TBARs and the histopathological changes in liver and kidney were also investigated. Treatment of irradiated hypoglycemia rats with radish juice either alone or combined with a diet containing 10% corn oil reverse the serum fasting glucose level nearly to the control level. Amelioration in lipid profile was recorded after the treatment of the hypoglycemia rats or those hypoglycemia irradiated then treated with radish juice and fed on a diet containing 10% corn oil. Also, significant amelioration was occurred in liver transaminases, total proteins, albumin and creatinine levels as compared to those of hypoglycemia group. TBARs levels showed remarkable decrease in liver and kidney tissues in comparison with control and hypoglycemia rats and/or gamma irradiated levels when it is treated with radish juice and diet containing corn oil. Also, the histopathological changes of the same tissues revealed the same trend. From the different observations , it is possible to conclude that treatment of rats with radish juice in addition to feeding on diet containing 10% corn oil could reduce the

  15. 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...

  16. 21 CFR 73.260 - Vegetable juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Vegetable juice. 73.260 Section 73.260 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.260 Vegetable juice. (a) Identity. (1) The color...

  17. Vitamin C Content of Commercial Orange Juices

    Science.gov (United States)

    Haddad, Paul

    1977-01-01

    Describes an experiment designed to confirm that newly purchased commercial orange juice contains sufficient ascorbic acid to meet government standards, and to establish the rate of aerial oxidation of this ascorbic acid when the juice is stored in a refrigerator. (MLH)

  18. 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 FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.250 Fruit juice. (a) Identity. (1) The color additive...

  19. PRODUCTION TECHNOLOGY PECULIARITIES OF LUCERNE JUICE COAGULATES

    OpenAIRE

    Koshchayev A. G.; Koshchaeva O. V.; Nikolaenko S. N.; Kharchenko �. I.

    2014-01-01

    During the study of different methods of fractiona-tion of alfalfa juice it was established that the most effective preservative of Lucerne juice is a composi-tion containing 2% of stock culture of lactic acid bacteria, 2% of molasses and 0.3% of benzoic acid, which preserves the functional properties of protein-vitamin feed additive

  20. PRODUCTION TECHNOLOGY PECULIARITIES OF LUCERNE JUICE COAGULATES

    Directory of Open Access Journals (Sweden)

    Koshchayev A. G.

    2014-01-01

    Full Text Available During the study of different methods of fractiona-tion of alfalfa juice it was established that the most effective preservative of Lucerne juice is a composi-tion containing 2% of stock culture of lactic acid bacteria, 2% of molasses and 0.3% of benzoic acid, which preserves the functional properties of protein-vitamin feed additive

  1. Kinetics of drying and quality of the apple cultivars Granny Smith, Idared and Jonagold

    Directory of Open Access Journals (Sweden)

    Paunović Dragana M.

    2010-01-01

    Full Text Available Apple is nutritionally valuable and present as fresh fruit in human nutrition throughout the year. Also apple is a raw material in food processing, primarily in the production of juices, nectars, refreshing soft drinks, marmalades, jams, compotes, apple cider vinegar and dried fruits. In the last decade on the world market there is a great interest in dried apple products (commercially called apple chips. During preservation by drying the technological process aimed at the final product of optimal quality is required. The subject of this paper is the kinetics of the apple cv. Granny Smith, cv. Idared and cv. Jonagold drying in laboratory dehydrator for the purpose of pinpointing at which level of humidity the maximum speed of evaporation is achieved and at which level of humidity apple slices begin to change in colour and geometric shape. Parameters of the drying process were the same for all three cultivars, 3hrs at air temperature of 70oC and 5hrs at air temperature of 50o. The amount of evaporated water is expressed in relative and absolute units of measure. The purpose of this paper is to determine which one of the three tested cultivars provides the best properties for drying, i.e. in terms of oxidation of polyphenolic compounds to find the cultivar which will provide that the final product is technologically and organoleptically the most acceptable. The results showed that the sample cv. Granny Smith expressed the least oxidation of polyphenolic compounds (browning, curved edges and shrivelled apple slices. After that the sample cv. Jonagold followed. The sample cv. Idared showed the worst results. Following the drying kinetics of all three samples, it can be concluded that the cultivars Granny Smith and Jonagold were achieving the lower maximum speed of evaporation, unlike the cultivar Idared. The cultivars Granny Smith and Jonagold have attained consistent drying and in this way the technological process was finished with a smaller

  2. Chemopreventive Effects of Morindia Citrifolia Juice (noni on Experimental Breast Cancer in Rats: Preliminary Study

    Directory of Open Access Journals (Sweden)

    Ana Milena Serrano Contreras

    2014-06-01

    Full Text Available This study determines the effect of Morindia citrifolia juice (Tahitian Noni® in the development of breast cancer induced by carcinogen agent 7.12-dimethylbenzanthracene (DMBA in rats. For this purpose, the breast cancer induction model 1.7-DMBA was used on Spraguey Dawley nulliparous rats of 35 days of age, randomly divided into three groups: group 1 control, which received no treatment, and groups 2 and 3, induced with DMBA at a dose of 55 mg/kg. The latter received a dose of noni juice of 4 ml/kg per day for 90 days. The results showed that a significant percentage (83.33% of the rats from the group induced with DMBA not treated with noni juice developed palpable breast tumors ( ≤ 2 cm of the ductal carcinoma in situ type and atypical ductal hyperplasia, compared to the other groups that did not develop any kind of tumors. In addition, it was found that rats that developed breast cancer had a lower weight gain and significantly increased water consumption (p < 0.05 compared to the other two groups. The results of the hematological and biochemical parameters showed no significant changes between groups. Histopathological changes compatible with liver toxicity were found in rats treated with noni juice. In conclusion, it was found in this preliminary study that noni juice has positive effects in modulating the development of breast cancer induced by DMBA.

  3. Resistance management in Vf apple scab resistant organic apple orchards

    OpenAIRE

    Trapman, Marc

    2006-01-01

    Modern Vf scab resistant apple varieties open the way for organic growers to lower fungicide input, higher yields, better skin quality, more biological control for mites and insect pests and better consumer acceptance of their management practices. Manny examples in the past years have shown however that the Vf resis-tance can be easily overcome by local scab populations in north-western Europe. Discussions during the meetings of the IOBC working group Diseases in Orchards in 2000 in Fontevr...

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

    International Nuclear Information System (INIS)

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

  5. Determination of the 13C/12C ratio of ethanol derived from fruit juices and maple syrup by isotope ratio mass spectrometry: collaborative study.

    Science.gov (United States)

    Jamin, Eric; Martin, Frédérique; Martin, Gilles G

    2004-01-01

    A collaborative study of the carbon-13 isotope ratio mass spectrometry (13C-IRMS) method based on fermentation ethanol for detecting some sugar additions in fruit juices and maple syrup is reported. This method is complementary to the site-specific natural isotope fractionation by nuclear magnetic resonance (SNIF-NMR) method for detecting added beet sugar in the same products (AOAC Official Methods 995.17 and 2000.19), and uses the same initial steps to recover pure ethanol. The fruit juices or maple syrups are completely fermented with yeast, and the alcohol is distilled with a quantitative yield (>96%). The carbon-13 deviation (delta13C) of ethanol is then determined by IRMS. This parameter becomes less negative when exogenous sugar derived from plants exhibiting a C4 metabolism (e.g., corn or cane) is added to a juice obtained from plants exhibiting a C3 metabolism (most common fruits except pineapple) or to maple syrup. Conversely, the delta13C of ethanol becomes more negative when exogenous sugar derived from C3 plants (e.g., beet, wheat, rice) is added to pineapple products. Twelve laboratories analyzed 2 materials (orange juice and pure cane sugar) in blind duplicate and 4 sugar-adulterated materials (orange juice, maple syrup, pineapple juice, and apple juice) as Youden pairs. The precision of that method for measuring delta13C was similar to that of other methods applied to wine ethanol or extracted sugars in juices. The within-laboratory (Sr) values ranged from 0.06 to 0.16%o (r = 0.17 to 0.46 percent per thousand), and the among-laboratories (SR) values ranged from 0.17 to 0.26 percent per thousand (R = 0.49 to 0.73 percent per thousand). The Study Directors recommend that the method be adopted as First Action by AOAC INTERNATIONAL. PMID:15287660

  6. A bioluminescence ATP assay for estimating surface hydrophobicity and membrane damage of Escherichia coli cells treated with pulsed electric fields

    Science.gov (United States)

    Pulse Electric Field (PEF) treatments, a non-thermal process have been reported to injure and inactivate bacteria in liquid foods. However, the effect of this treatment on bacterial cell surface charge and hydrophobicity has not been investigated. Apple juice (AJ, pH 3.8) purchased from a wholesale ...

  7. 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 146.152 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... Fruit Juices and Beverages § 146.152 Orange juice with preservative. (a) Orange juice with...

  8. 21 CFR 146.145 - Orange juice from concentrate.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice from concentrate. 146.145 Section 146.145 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED... Juices and Beverages § 146.145 Orange juice from concentrate. (a) Orange juice from concentrate is...

  9. 21 CFR 146.154 - Concentrated orange juice with preservative.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Concentrated orange juice with preservative. 146... Canned Fruit Juices and Beverages § 146.154 Concentrated orange juice with preservative. (a) Concentrated orange juice with preservative complies with the requirements for composition and labeling of...

  10. 7 CFR 51.1179 - Method of juice extraction.

    Science.gov (United States)

    2010-01-01

    ... of Common Sweet Oranges (citrus Sinensis (l) Osbeck) § 51.1179 Method of juice extraction. The juice used in the determining of solids, acids and juice content shall be extracted from representative... 7 Agriculture 2 2010-01-01 2010-01-01 false Method of juice extraction. 51.1179 Section...

  11. 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...

  12. Effect of Processing on the Quality of Pineapple Juice

    NARCIS (Netherlands)

    Hounhouigan, M.H.; Linnemann, A.R.; Soumanou, M.M.; Boekel, van M.A.J.S.

    2014-01-01

    Pineapple processing plays an important role in juice preservation. Because the quality of the pineapple juice is affected by the processing technology applied, the effects of pasteurization and other preservation methods on the overall juice quality were discussed. During juice processing, microorg

  13. 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...

  14. 21 CFR 146.140 - Pasteurized orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized orange juice. 146.140 Section 146.140... and Beverages § 146.140 Pasteurized orange juice. (a) Pasteurized orange juice is the food prepared from unfermented juice obtained from mature oranges as specified in § 146.135, to which may be...

  15. CLUSTERS AND BIOCHEMISTRY COMPOSITION OF BLACK BERRY VINE SORTS OF GRAPE FOR PRODUCING JUICES OF DIRECT PRESSING

    Directory of Open Access Journals (Sweden)

    Chausov V. M.

    2016-04-01

    Full Text Available The article gives the results of the study of the texture of the grapes and biochemical characteristics of red wine grape varieties of Cabernet Sauvignon, Cabernet Franc, Merlot, Sapeari, Tsimladar, Pinot Noir for the production of juice of direct extraction and blending. The studied varieties in terms of the structure of the cluster may be divided into three groups of blackpinene (21.1, Cabernet Franc and Tsimladar (18.7 - 17.5, Cabernet Sauvignon, Merlot, Saperavi (16.5 - 16.8 , and bunches of addition in terms of two groups - Tsimladar (17.6, Cabernet - Sauvignon and other (15.6 - 16.4. The structural component of grapes varieties ranged from 5.2 to 5.9, berry index - from 62.1 to 83.4, the output of the wort from 74.2 to 76.3%. The content of sugars and acids in the berries of all varieties is favorable for the production of beverages. The largest Tartaric acid content was found in the juice of the varieties of Cabernet Sauvignon, Pinot Black, malic acid - in the juice of varieties Saperavi, Merlot, Tsimladar, citric acid - in the juice Tsimladar varieties, Cabernet Sauvignon, Saperavi. The ratio of tartaric acid to the content of the apple juice Cabernet Sauvignon was 2.9: 1, Cabernet Franc 2.6: 1, Pinot Black 2.5: 1, Merlot and Tsimladar 1.6: 1, 1.1 Sapevari: 1. According to the content of potassium cations, sodium, magnesium and calcium there were chosen three varieties of Cabernet Sauvignon and Cabernet Franc. The lowest content of potassium and magnesium cations was in the variety of Tsimladar, Sodium – in the varieties Merlot and Saperavi, calcium – in Saperavi. Excellent tasting commended for juices was given to Cabernet Sauvignon, Saperavi, Tsimladar, good – to Cabernet Franc, Merlot, Pinot black. Best blending juice obtained by mixing the juice of the grape of the varieties of Cabernet Sauvignon and Pinot black 70:30, Saperavi and Pinot black 50:50. From the grapes of produced varieties, we can produce juice and varietal by

  16. Kaolin particle films suppress many apple pests, disrupt natural enemies and promote woolly apple aphid

    NARCIS (Netherlands)

    Markó, V.; Blommers, L.H.M.; Bogya, S.; Helsen, H.H.M.

    2008-01-01

    Multiple applications of hydrophobic kaolin particle film in apple orchards suppressed numbers of blossom weevil (Anthonomus pomorum), brown leaf weevil (Phyllobius oblongus), attelabid weevil (Caenorhinus pauxillus), leafhoppers (Empoasca vitis and Zygina flammigera) and green apple aphid (Aphis po

  17. More on apples and tomatoes

    International Nuclear Information System (INIS)

    The study of the context of different kinds of massive stars (apples and tomatoes) can provide insights on their evolutionary status. Useful constraints on the models can be obtained provided that visual and bolometric magnitudes of the different components are carefully determined. Here, evidence is reviewed that massive stars spend their short lives in tight clusters. Reddening determinations and bolometric corrections for these stars are briefly examined. 15 refs

  18. Photoprotective effects of apple peel nanoparticles

    Directory of Open Access Journals (Sweden)

    Bennet D

    2013-12-01

    Full Text Available Devasier Bennet,1 Se Chan Kang,2 Jongback Gang,3 Sanghyo Kim1,4 1Department of Bionanotechnology, 2Department of Life Science, 3Department of Nano Chemistry, Gachon University, Bokjeong-Dong, Sujeong-Gu, Seongnam-Si, Gyeonggi-Do, Republic of Korea; 4Graduate Gachon Medical Research Institute, Gil Medical Center, Inchon, Republic of Korea Abstract: Plants contain enriched bioactive molecules that can protect against skin diseases. Bioactive molecules become unstable and ineffective due to unfavorable conditions. In the present study, to improve the therapeutic efficacy of phytodrugs and enhance photoprotective capability, we used poly(D,L-lactide-co-glycolide as a carrier of apple peel ethanolic extract (APETE on permeation-enhanced nanoparticles (nano-APETE. The in vitro toxicity of nano-APETE-treated dermal fibroblast cells were studied in a bioimpedance system, and the results coincided with the viability assay. In addition, the continuous real-time evaluations of photodamage and photoprotective effect of nano-APETE on cells were studied. Among three different preparations of nano-APETE, the lowest concentration provided small, spherical, monodispersed, uniform particles which show high encapsulation, enhanced uptake, effective scavenging, and sustained intracellular delivery. Also, the nano-APETE is more flexible, allowing it to permeate through skin lipid membrane and release the drug in a sustained manner, thus confirming its ability as a sustained transdermal delivery. In summary, 50 µM nano-APETE shows strong synergistic photoprotective effects, thus demonstrating its higher activity on target sites for the treatment of skin damage, and would be of broad interest in the field of skin therapeutics. Keywords: apple peel ethanolic extract, antioxidant, cellular uptake, electric cell-substrate impedance sensing, phyto-drugs, light-induced damage

  19. Quality of apples following gamma irradiation and cold storage

    International Nuclear Information System (INIS)

    The physico-chemical and organoleptic quality changes in apple cvs ‘Golden Delicious’, ‘Royal Delicious’, ‘Red Delicious’ and ‘Rich-A-Red’ exposed to gamma radiation doses of 0.1, 0.2, 0.4 and 0.6 kGy for quarantine and preservation purposes, were studied up to 6 months of storage at 2–4°C. Among the four cvs, ‘Rich-A-Red’ treated with 0.1 kGy dose showed better retention of sensory attributes and minimal changes in texture, total soluble solids, acidity and vitamin C content during storage. Results indicate that irradiation has commercial potential for apples as an alternative quarantine treatment for export requirements

  20. A new antioxidant beverage produced with green tea and apple.

    Science.gov (United States)

    Rubio-Perez, Jose M; Vidal-Guevara, Maria L; Zafrilla, Pilar; Morillas-Ruiz, Juana M

    2014-08-01

    Green tea and apple are natural products with health benefits. These healthy properties are linked closely to the antioxidant compounds, mainly phenolic compounds. These antioxidant compounds have a potential for preventing and treating cancer, cardiovascular, inflammatory and neurodegenerative diseases in humans. The aim of the present work was to design a new beverage with high antioxidant power combining extracts of green tea and apple, studying the antioxidant composition and activity, organoleptic properties (colour) and stability status during storage at different temperatures. The majority compounds identified in the beverage were flavan-3-ols, being the (-)-epigallocatechin-3-gallate which had the highest concentration. After storage, floridzine was the compound with lower decrease of concentration. The new designed beverage had a good colour, and high antioxidant activity and stability at room temperature, so that the beverage needs no refrigeration, showing potential for the development of new healthy functional beverages. PMID:24601928

  1. Apples in the Alps aid atomic research

    International Nuclear Information System (INIS)

    The use of 2 Apple microcomputers by the radiation protection group working with CERN's Super Proton Synchrotron (SPS) is described. The first Apple is used primarily to process the data from the radiation monitoring system around the ring before the maintenance engineers can commence work on the SPS. The second Apple is being developed to help in the calibration of the ring's 1,100 monitors. (U.K.)

  2. AppleScript The Missing Manual

    CERN Document Server

    Goldstein, Adam

    2009-01-01

    AppleScript: The Missing Manual is every beginner's guide to learning the Macintosh's ultimate scripting tool: AppleScript. Through dozens of hands-on scripting examples, this comprehensive guide ensures that anyone including novices can learn how to control Mac applications in timesaving and innovative ways. Thanks to AppleScript: The Missing Manual, the path from regular Mac fan to seasoned scripter has never been easier.

  3. Analýza akcie Apple

    OpenAIRE

    Kereibayev, Alisher

    2014-01-01

    Bachelor thesis is dedicated to the analysis of Apple stock title. Analysis of stock title is provided on the basis of methods of fundamental and technical analysis, taking into account sectoral and fundamental analysis. The main objective of this thesis is to derive investment recommendations in relation to the stock Apple title, based on the evaluation of the related fundamental and technical factors on the price of the shares it operates. The hypothesis is the following statement: Apple sh...

  4. Effect of gamma irradiation on bitter pit of apple fruits (Malus Domestica Borkh)

    International Nuclear Information System (INIS)

    Tow varieties of apple fruits Golden and Starking were irradiated with 0, 0.5, 1.0, 1.5 kGy and with 0, 1.0, 1.5 kGy respectively. Irradiated and unirradiated fruits were stored at 1 to 2 centigrade and relative humidity of 80 to 90%. Fruit quality (firmness, skin thickness and bitter pit) and juice characteristics (moisture, ash, carbohydrates, organic acids, Ph, and viscosity), were determined during storage periods (0, 3 and 6 months). The used doses of gamma irradiation significantly decreased the percentage and intensity of bitter pit. Irradiated fruits were softer immediately after irradiation and through storage periods, there were no differences in firmness between irradiated and unirradiated fruits. Gamma irradiation increased the thickness of skin in Golden fruits and decreased it in Starking. Juice production from both varieties immediately after irradiation was not affected by gamma irradiation. However the juice produced from irradiated fruits had higher organic acids (citric and malic acids), viscosity and Ph values than the control. (author)

  5. 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.

  6. New research to support the Danish organic apple production

    OpenAIRE

    Bertelsen, Marianne

    2012-01-01

    Experiments with new organic apple varieties, flower patches in the orchard, development of a new gas burner and apple storage conditions are new research initiatives designed to strengthen the production of organic apples.

  7. Green juice as a protector against reactive species in rats

    OpenAIRE

    Pathise S. Oliveira; Tatiana D. Saccon; Tatiane M. da Silva; Marcelo Z. Costa; Filipe S. P. Dutra; Alana de Vasconcelos; Claiton L. Lencina; Francieli M. Stefanello; Alethéa G. Barschak

    2013-01-01

    Introduction: Green juice is popularly known for introducing antioxidants, improving intestinal function and reducing weight gain. Objectives: In the present study we determine the antioxidant effect of green juice comparing it with orange juice. Methods: Rats were divided into three experimental groups and submitted to supplementation for 15 days: the (GJ) group received green juice, the (OJ) group received orange juice and the control group received water. We evaluated the antioxidant activ...

  8. 21 CFR 146.141 - Canned orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned orange juice. 146.141 Section 146.141 Food... Beverages § 146.141 Canned orange juice. (a) Canned orange juice is the food prepared from orange juice as specified in § 146.135 or frozen orange juice as specified in § 146.137, or a combination of both, to...

  9. An overview on the Brazilian orange juice production chain

    OpenAIRE

    Renato Marcio dos Santos; Irenilza de Alencar Nääs; Mario Mollo Neto; Oduvaldo Vendrametto

    2013-01-01

    Brazil is the world's largest producer of oranges and uses more than 70% of the harvested fruits in the production of juices. The amount of processed orange is growing about 10% per year, confirming the trend of the Brazilian citrus for juice production. This research aimed to investigate the Brazilian orange juice production chain from 2005 to 2009. Data from the amount of frozen juice produced and exported, international price of orange juice, and intermediate transactions were assessed in ...

  10. Seasonal variation in food allergy to apple

    DEFF Research Database (Denmark)

    Skamstrup Hansen, K; Vieths, S; Vestergaard, H;

    2001-01-01

    The aim of the study was to investigate the possibility of a seasonal variation in reactivity to apples in 27 birch pollen allergic patients. Before and during the birch pollen season 1998, the patients were subjected to double-blind, placebo-controlled food challenges (DBPCFCs) with grated fresh...... Golden Delicious apple followed by an open food challenge with whole fresh apple. The clinical reactions elicited during the challenges were evaluated both by the patients and the investigators. Moreover, the skin reactivity and the in vitro reactivity to apple were evaluated by skin prick test (SPT...

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

    Science.gov (United States)

    Khandpur, Paramjeet; Gogate, Parag R

    2015-11-01

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

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

    Science.gov (United States)

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

    2015-02-01

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

  13. Characteristics and composition of chaenomeles fruit juice

    OpenAIRE

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

    2003-01-01

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

  14. Impacts of Flu/Cold Incidences and Retail Orange Juice Promotion on Orange Juice Demand

    OpenAIRE

    Lee, Jonq-Ying; Brown, Mark G.

    2009-01-01

    In this study, we examine the impacts of retail promotions and flu/cold incidences on the demand for orange juice using weekly Nielsen grocery orange juice sales statistics and the flu/cold incidences reported by Surveillance Data Inc. The cross-section time-series pooling technique proposed by Parks was used to estimate the demand parameters. Results show that flu/cold incidences increased the effectiveness of retail promotions on the demand for orange juice.

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

    Science.gov (United States)

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

    2014-01-28

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

  16. Gamma radiation effects on physico-chemical parameters of apple fruit during commercial post-harvest preservation

    Science.gov (United States)

    Mostafavi, Hossein Ahari; Mirmajlessi, Seyed Mahyar; Mirjalili, Seyed Mohammad; Fathollahi, Hadi; Askari, Hadi

    2012-06-01

    The physico-chemical parameters (including moisture, total soluble solids, antioxidant activity, phenolic content and firmness) of cv. Red Delicious apple subjected to γ radiation were evaluated for their ability to avoid the post-harvest blue mold caused by Penicillium expansum during cold storage. Freshly harvested apples were inoculated with P. expansum. Treated fruits were irradiated at doses of 0, 300, 600, 900 and 1200 Gy and stored at 1 °C. Apples were evaluated at three month intervals. The results showed that there was a clear link between phenolic content and antioxidant activity, so that dose range of 900 Gy and higher significantly decreased phenolic content and antioxidant activity. The moisture percent of stored apples was more responsive to irradiation (at doses of 900-1200 Gy) than storage time and pathogen. Lesion diameter of pathogen-treated non-irradiated apples was significantly increased after three months. This means that storage at low temperature is not enough to avoid blue mold growth. As dose and storage time increased firmness decreased; also pathogen accelerated softening of stored apples. This study showed conclusively that low irradiation doses (300 and 600 Gy) combined with cold storage is a way to minimize apple quality losses during nine month storage period.

  17. Role of peach proteins in juice precipitation induced by high pressure CO2.

    Science.gov (United States)

    Zhao, Feng; Zhou, Linyan; Wang, Yongtao; Liao, Xiaojun

    2016-10-15

    To better understand the role of peach proteins in juice precipitation induced by high pressure CO2 (HPCD), proteins extracted from peach juice were subjected to HPCD and heat, and changes in particle size distribution (PSD) and structure were investigated. PSD analysis showed aggregations of proteins were both induced by HPCD and heat, but HPCD induced a stronger aggregation. The endotherm of HPCD- and heat-treated proteins moved to lower temperature, indicating that higher-order structures were altered after treatments. Furthermore, proteins related to HPCD- and heat-induced precipitation were analyzed by proteomics and bioinformatics. It was found that proteins with low content of α-helix and hydrogen bonds were more inclined to precipitate under HPCD, and HPCD precipitated proteins with more compact structures than heat, which might cause the stronger aggregation of proteins by HPCD. In conclusion, HPCD could induce the aggregation of peach proteins by destroying higher-order structures, which contributes to juice precipitation. PMID:27173537

  18. Hypocholesterolemic Efficacy of Quercetin Rich Onion Juice in Healthy Mild Hypercholesterolemic Adults: A Pilot Study.

    Science.gov (United States)

    Lu, Tsong-Ming; Chiu, Hui-Fang; Shen, You-Cheng; Chung, Chia-Chun; Venkatakrishnan, Kamesh; Wang, Chin-Kun

    2015-12-01

    Onion (Allium cepa L.) is widely employed as a food ingredient as well as traditional remedy to treat fever, burns, and scurvy. The present study focused on the modulator efficacy of the quercetin rich onion juice on lipid profile and antioxidant status in mildly hypercholesterolemic subjects. Twenty-four healthy subjects with mild hypercholesterolemia (≧ 200 mg/dL) were recruited and divided into two groups, and they consumed 100 mL of onion juice or placebo every day for 8 weeks. Fasting blood samples were collected at initial, 2nd, 6th, 8th, 10th week for estimating various biochemical assays, as well as anthropometric indices. After 8 weeks of intervention, onion juice greatly decreased (p < 0.05) waist circumference, total cholesterol and LDL-c. In addition, it elevates (p < 0.05) total antioxidation capacity and prolong lag-time of LDL oxidation were also noted. To conclude, drinking onion juice could markedly suppress cholesterol level and elevate total antioxidation capacity. Hence, onion juice was probably recommended for combating various cardiovascular diseases. PMID:26385226

  19. What would Apple do? how you can learn from Apple and make money

    CERN Document Server

    Beckmann, Dirk

    2013-01-01

    In 2011, Apple officially became the most valuable company of all time. iPod, iPad, iTunes, App Store? the list goes on. Apple's must-have products add up to one giant success story. So what's their secret? What makes Apple the most innovative company on the planet? The answer: Apple does exactly the opposite of what any other company would do. Unlike the competition, Apple develops devices and programs by concentrating on a small number of functions. Forget complex market analyses. Forget asking customers to help develop products. And, unlike Google and other internet giants, it wants y

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

    Science.gov (United States)

    Khandpur, Paramjeet; Gogate, Parag R

    2016-03-01

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

  1. Effect of apple varieties and irradiation on the quality of explosion puffed apple slices

    International Nuclear Information System (INIS)

    Many factors affect the quality of explosion puffed apple slices. Apple varieties of Guoguang, Fuji, Hongxiangjiao and Huangxiangjiao were used as materal, the quality of fresh apple and explosion puffed products were analyzed based on the data of their physical and chemical characteristics and flavor. The results showed that Guoguang apple had the optimal flavor and Huangxiangjiao apple had the optimal product quality. So the Guoguang apple was selected as the material for the following results showed that irradiation could soften apple tissue, improve the pre-drying rate, increase products crispness, and also reduce the products hardness, but the irradiation of 2 and 5 kGy could turn products brown seriously, which reduced the product quality. (authors)

  2. Study of the Drying Kinetics of “Granny Smith” Apple in Fluid Bed Dryer

    Directory of Open Access Journals (Sweden)

    Darko Velić

    2007-12-01

    Full Text Available The drying characteristics of “Granny Smith” apple were investigated using a bench-scale fluidised bed drier at different temperatures and using blanching in hot water as pre treatment. Temperatures of fluidisation for non-treated and treated samples were 50, 60, 70 and 80 oC and airflow velocity 3.50 m s-1. The aim of the experiment was to get apples with approximately 9% water content, with good texture, rehydration capability and colour quality. The effect of temperatures and pre-treatment on the quality of dried apple samples was determined on the basis of colour and volume changes and reconstitution characteristics. Th e kinetic equations were estimated using logarithmic model. The results of the estimation have exhibited correspondence to experimental results. As a result of drying of non-treated apple at higher temperatures, drying time shortens, while rehydration properties improve. On the other hand, with the increase of the drying temperature, overall colour changes (ΔE of non-treated samples increase. The best results, shorter drying time and better rehydration properties, were obtained when samples were pre-treated by blanching in hot water.

  3. Effect of lemon juice on blood pressure

    OpenAIRE

    SARI, Aysel; SELİM, Nevzat; Melda DİLEK; AYDOĞDU, Turkan; ADIBELLİ, Zelal; BÜYÜKKAYA, Piltan; Akpolat, Tekin

    2012-01-01

    Lemon juice has commonly been used by hypertensive patients in order to lower blood pressure (BP) acutely when BP is raised or as an alternative/complementary therapy for expectation of chronic improvement. Grapefruit, a citrus fruit like lemon, causes clinically significant interactions with a variety of drugs including calcium antagonists. The aims of this study were to investigate acute and chronic effects of lemon juice on BP among hypertensive patients. Ninty-eight patients were included...

  4. Down-regulation of POLYGALACTURONASE1 alters firmness, tensile strength and water loss in apple (Malus x domestica fruit

    Directory of Open Access Journals (Sweden)

    Atkinson Ross G

    2012-08-01

    Full Text Available Abstract Background While there is now a significant body of research correlating apple (Malus x domestica fruit softening with the cell wall hydrolase ENDO-POLYGALACTURONASE1 (PG1, there is currently little knowledge of its physiological effects in planta. This study examined the effect of down regulation of PG1 expression in ‘Royal Gala’ apples, a cultivar that typically has high levels of PG1, and softens during fruit ripening. Results PG1-suppressed ‘Royal Gala’ apples harvested from multiple seasons were firmer than controls after ripening, and intercellular adhesion was higher. Cell wall analyses indicated changes in yield and composition of pectin, and a higher molecular weight distribution of CDTA-soluble pectin. Structural analyses revealed more ruptured cells and free juice in pulled apart sections, suggesting improved integrity of intercellular connections and consequent cell rupture due to failure of the primary cell walls under stress. PG1-suppressed lines also had reduced expansion of cells in the hypodermis of ripe apples, resulting in more densely packed cells in this layer. This change in morphology appears to be linked with reduced transpirational water loss in the fruit. Conclusions These findings confirm PG1’s role in apple fruit softening and suggests that this is achieved in part by reducing cellular adhesion. This is consistent with previous studies carried out in strawberry but not with those performed in tomato. In apple PG1 also appears to influence other fruit texture characters such as juiciness and water loss.

  5. 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.)

  6. The effective use of acai juice, blueberry juice and pineapple juice as negative contrast agents for magnetic resonance cholangiopancreatography in children

    International Nuclear Information System (INIS)

    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.)

  7. The effective use of acai juice, blueberry juice and pineapple juice as negative contrast agents for magnetic resonance cholangiopancreatography in children.

    Science.gov (United States)

    Bittman, Mark E; Callahan, Michael J

    2014-07-01

    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. PMID:24573534

  8. Instrumental measurements to investigate apple mealy texture

    Directory of Open Access Journals (Sweden)

    J. De Baerdemaeker

    1996-06-01

    Full Text Available Four apples varieties (Braebum, Elstar, Jonagold and Teser T219 were tested to study techniques for instrumental measurement of the mealiness of apple fruit. The measurements were done just after cold storage (2°C, 95% relative humidity and repeated one week of storage at 20 °C, 65% relative humidity later. The non-destructive acoustic response technique was used as a measure of fruit firmness. Texture profile analysis (TPA and tensile tests were applied to measure the hardness, cohe-siveness and adhesion of the apple tissue. The juiciness, soluble solids content (SSC, pH value and internal air space (IAS of the apples were determined. The results show that the TPA technique and tensile test may be derived as mechanical ways to measure apple mealiness. Apple fruit internal air space increases and juiciness decreases as the apple becomes mealy, and they may be good indications of mealiness. The mealiness criteria may be different for different varieties of apples.

  9. SED/Apple Computer, Inc., Partnership Program.

    Science.gov (United States)

    Stoll, Peter F.

    1991-01-01

    In 1990, the New York State Education Department (SED), Apple Computer, Inc., Boards of Cooperative Educational Services (BOCES), and school districts formed a partnership to explore the contribution technology can make to schools based on Apple Computer's Learning Society and SED's Long-Range Plan for Technology in Elementary and Secondary…

  10. Current status and perspectives for management of Anastrepha fraterculus (Wied.) in apple orchards in Brazil

    International Nuclear Information System (INIS)

    Pomiculture is a recent activity in southern Brazil. The first apple orchards were installed in the early 1970s. Recently, the area grown with apples exceeded 30,000 ha, concentrated in the regions of Fraiburgo and Sao Joaquim (state of Santa Catarina) and Vacaria and Bom Jesus (state of Rio Grande do Sul). Part of the 600,000 tons that are harvested every year is exported to the USA and European countries. Some exotic apple pests were unintentionally introduced, like the European red mite (Panonychuls ulmi Koch) and the Oriental fruit moth (Grapholita molesta Busck). Furthermore, some native species of insects became important pests, as in the South American apple leafroller (Bonagota cranaodes Meyrick) and the South American fruit fly (Anastrepha fraterculus Wiedemann). The South American fruit fly is the best-studied pest of apples in Brazil regarding its biology and ecology. In this paper, we synthesise the information available and discuss the feasibility of adopting new control methods. Most experiments were conducted in Vacaria where A. fraterculus populations reach levels as high as 150 flies/trap day in some years. Sixteen species of Anastrepha occur in the region of Vacaria and only A. fraterculus is considered economically important (Kovaleski et al., submitted). In addition to the typical morphology of A. fraterculus, the morphotype CSS (Selivon et al. 1996) was detected in McPhail traps and infested native fruits. The second most frequent species of Anastrepha is A. dissimilis Stone. It may be responsible for more than 20% of fruit flies in commercial apple orchards in some periods of the year (November-January) but does not attack apples (Kovaleski 1997). Adult population fluctuation has been studied for the last four years using plastic McPhail traps containing grape juice at 25% (v/v) as attractant. It is more efficient than corn protein hydrolysate, vinegar, and sugarcane molasses (Kovaleski et al. 1995) and is widely used by apple growers as the

  11. [Grapefruit juice and drugs: a hazardous combination?].

    Science.gov (United States)

    Lohezic-Le Devehat, F; Marigny, K; Doucet, M; Javaudin, L

    2002-01-01

    A single glass of grapefruit juice can improve the oral bioavailability of a drug thus either increasing its efficacy or enhancing its adverse effects particularly if the therapeutic index is narrow. Grapefruit juice acts by inhibiting presystemic drug metabolism mediated by CYP P450 3A4 in the small bowel and this interaction would appear to be more relevant if the CYP 3A4 content is high and the drug has a strong first pass degradation. Intestinal P-glycoprotein may also be affected by grapefruit juice. The compounds responsible for this food-drug interaction have not as yet been identified but this phenomenon could result from a complex synergy between flavonoids (naringin, naringenin), furanocoumarins (6',7'-dihydroxybergamottin, bergamottin) and sesquiterpen (nootkatone). In our study, we report the mechanisms of action of grapefruit juice and the interactions between grapefruit juice and 42 drugs; to date, only 12 drugs showed no interaction. Taking these results into consideration, patients should be educated about grapefruit juice intake with medication. PMID:12611197

  12. Phosphorus Recovery Using Zirconium-Loaded Saponified Orange Juice Residue

    Science.gov (United States)

    Harada, Hiroyuki; Kondo, Mitsunori; Biswas, Biplob K.; Ohura, Seichirou; Inoue, Katsutoshi; Ishikawa, Susumu; Kawakita, Hidetaka; Ohto, Keisuke

    Zirconium was immobilized to orange juice residue, to investigate the feasibility of using zirconium-loaded saponified orange juice residue (Zr-SOJR) for phosphorus recovery from secondary effluent and the extraction solution from incinerated sewage sludge ash by using H2SO4 and HCl. These had phosphorus concentrations of 68.2 mg/dm3 and 5.9 mg/dm3, respectively. The phosphorus removal rate secondary effluent increased with an increasing solid/liquid ratio in batch experiments. The adsorption capacity of Zr-SOJR was also compared with those obtained using a synthetic phosphorus solution and using zirconium-loaded ferrite. The prepared absorbent was effective for phosphorus removal and exhibited a reasonably high sorption capacity, twice that of zirconium ferrite. Secondary effluent was treated by packed column, and this reached break-through after 300 bed volumes. The results from phosphorous extraction from the ash indicate that can be treated with acid to efficiently recover phosphorous and thus can be absorbed by Zr-SOJR.

  13. Metabolic Profile of Offspring from Diabetic Wistar Rats Treated with Mentha piperita (Peppermint

    Directory of Open Access Journals (Sweden)

    Sandra M. Barbalho

    2011-01-01

    Full Text Available This study aimed at evaluating glycemia and lipid profile of offspring from diabetic Wistar rats treated with Mentha piperita (peppermint juice. Male offspring from nondiabetic dams (control group: 10 animals treated with water and 10 treated with peppermint juice and from dams with streptozotocin-induced severe diabetes (diabetic group: 10 animals treated with water and 10 treated with peppermint juice were used. They were treated during 30 days, and, after the treatment period, levels of glycemia, triglycerides, total cholesterol, and fractions were analyzed in the adult phase. The offspring from diabetic dams treated with peppermint showed significantly reduced levels of glucose, cholesterol, LDL-c, and triglycerides and significant increase in HDL-c levels. The use of the M. piperita juice has potential as culturally appropriate strategy to aid in the prevention of DM, dyslipidemia, and its complications.

  14. Gamma radiation effects on physico-chemical parameters of apple fruit during commercial post-harvest preservation

    International Nuclear Information System (INIS)

    The physico-chemical parameters (including moisture, total soluble solids, antioxidant activity, phenolic content and firmness) of cv. Red Delicious apple subjected to γ radiation were evaluated for their ability to avoid the post-harvest blue mold caused by Penicillium expansum during cold storage. Freshly harvested apples were inoculated with P. expansum. Treated fruits were irradiated at doses of 0, 300, 600, 900 and 1200 Gy and stored at 1 °C. Apples were evaluated at three month intervals. The results showed that there was a clear link between phenolic content and antioxidant activity, so that dose range of 900 Gy and higher significantly decreased phenolic content and antioxidant activity. The moisture percent of stored apples was more responsive to irradiation (at doses of 900–1200 Gy) than storage time and pathogen. Lesion diameter of pathogen-treated non-irradiated apples was significantly increased after three months. This means that storage at low temperature is not enough to avoid blue mold growth. As dose and storage time increased firmness decreased; also pathogen accelerated softening of stored apples. This study showed conclusively that low irradiation doses (300 and 600 Gy) combined with cold storage is a way to minimize apple quality losses during nine month storage period. - Highlights: ► A suitable method to reduce apple quality losses during nine month storage period. ► Effects of γ radiation and cold storage on physico-chemical parameters of the apple. ► Potential dual benefit of low irradiation dose combined with cold storage. ► Radiation dose determination for Penicillium expansum control.

  15. Juicing the Juice: A Laboratory-Based Case Study for an Instrumental Analytical Chemistry Course

    Science.gov (United States)

    Schaber, Peter M.; Dinan, Frank J.; St. Phillips, Michael; Larson, Renee; Pines, Harvey A.; Larkin, Judith E.

    2011-01-01

    A young, inexperienced Food and Drug Administration (FDA) chemist is asked to distinguish between authentic fresh orange juice and suspected reconstituted orange juice falsely labeled as fresh. In an advanced instrumental analytical chemistry application of this case, inductively coupled plasma (ICP) spectroscopy is used to distinguish between the…

  16. 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. PMID:21929332

  17. QTL analysis and candidate gene mapping for the polyphenol content in cider apple.

    Directory of Open Access Journals (Sweden)

    Cindy F Verdu

    Full Text Available Polyphenols have favorable antioxidant potential on human health suggesting that their high content is responsible for the beneficial effects of apple consumption. They control the quality of ciders as they predominantly account for astringency, bitterness, color and aroma. In this study, we identified QTLs controlling phenolic compound concentrations and the average polymerization degree of flavanols in a cider apple progeny. Thirty-two compounds belonging to five groups of phenolic compounds were identified and quantified by reversed phase liquid chromatography on both fruit extract and juice, over three years. The average polymerization degree of flavanols was estimated in fruit by phloroglucinolysis coupled to HPLC. Parental maps were built using SSR and SNP markers and used for the QTL analysis. Sixty-nine and 72 QTLs were detected on 14 and 11 linkage groups of the female and male maps, respectively. A majority of the QTLs identified in this study are specific to this population, while others are consistent with previous studies. This study presents for the first time in apple, QTLs for the mean polymerization degree of procyanidins, for which the mechanisms involved remains unknown to this day. Identification of candidate genes underlying major QTLs was then performed in silico and permitted the identification of 18 enzymes of the polyphenol pathway and six transcription factors involved in the apple anthocyanin regulation. New markers were designed from sequences of the most interesting candidate genes in order to confirm their co-localization with underlying QTLs by genetic mapping. Finally, the potential use of these QTLs in breeding programs is discussed.

  18. 76 FR 11454 - Kasugamycin; Receipt of Application for Emergency Exemption for Use on Apples in Michigan...

    Science.gov (United States)

    2011-03-02

    ... kasugamycin (CAS No. 6980-18-3) to treat up to 10,000 acres of apples to control fire blight. The applicant... to control fire blight. Information in accordance with 40 CFR part 166 was submitted as part of this...-resistant strains of Erwinia amylovora, the causal pathogen of fire blight, due to the lack of...

  19. Control of blue mold of apple by combining controlled atmosphere, antagonist mixtures and sodium bicarbonate

    Science.gov (United States)

    'Golden Delicious' apples were wound-inoculated with Penicillium expansum, treated with various combinations of sodium bicarbonate and two antagonists, and stored in air or controlled atmosphere (1.4% O2, 3% CO2). The fruit were stored for 2 or 4 months at 1°C. The antagonists survived and their p...

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

    Science.gov (United States)

    Patel, Snehal S; Goyal, Ramesh K

    2011-01-01

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

  1. Inhibitory effects of fruit juices on CYP3A activity.

    Science.gov (United States)

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

    2006-04-01

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

  2. Enhancing quality of orange juice by irradiation and chitosan

    International Nuclear Information System (INIS)

    Recent concern about the presence of disease-causing bacteria in orange juice has highlighted the need to develop alternative means of pathogen control that preserve sensory properties and nutrient content. The objectives of this study were to determine the effects of irradiation and chitosan on the microbiological, physico-chemical and sensory properties in orange juice during refrigerated storage at 4 c. Irradiation treatments with 1 and 2 kGy decreased the log counts of total bacterial counts (TBC) and total mould and yeast (TM and Y)of orange juice (OJ). Whereas, irradiation with 2 kGy after treated OJ with 0.1% chitosan (Cs) the log counts were less than 10 cfu/ml during storage periods up to 6 months. Also, no viable cells of salmonella typhimurium and escherichia coli were found after these treatments. Therefore, it was concluded that irradiation with 2 kGy 0.1% Cs of oj improved the microbiological safety. D10-value of s. typhimirium in oj and saline solution were 0.48 and 0.40 kGy, while those of e.coli were 0.25 and 0.20 kGy. Irradiation and chitosan resulted in reduction of ascorbic acid content by 7.47%.however, the contents of acidity were stable during storage periods. After 6 months of storage, sensory quality of the irradiated 2 kGy.1% Cs oj samples was adequate, while the quality of the non-irradiated control was deteriorated. Using 2 kGy.1% Cs treatment would allow to inactivate pathogenic and spoilage microorganisms or slow down their development without affecting its sensory quality. The results indicated that the oj behaves as a non-Newtonian fluid. The measurements of viscosity were applied in power low model to analyze the behavior

  3. Improvement Shelf-Life Extension of Apple by Pre storage Thermal Treatment, CaCl2 and Gamma Irradiation

    International Nuclear Information System (INIS)

    This study was conducted to evaluate the efficiency of physical and chemical methods to extend the shelf life of apple fruits by control the blue mold disease causing by Penicillium expansum. Apple fruits are subjected to different temperatures between 38, and 50 degree C for 24 hr. and stored at 0 degree C for 4 months. Increasing in temperature caused decreasing in firmness and blue mold incidence percentage (%) caused by P. expansum. At 50 degree C the treated apple fruits gave sharp softness and inhibition of blue mold incidence (%) caused by P. expansum exposing for 4 days and cold storage at 0 degree C for 4 months and 5 days at 20 degree C. Dipping apple fruits in CaCl2 at 2% and 4% decreased blue mold incidence (%) caused by P. expansum and increased apple fruits firmness at 2 and 4 months storage periods. Also, CaCl2 treatments gave insignificant change in total soluble solid (TSS%) and in titratable acidity (TA%) of apple fruits. Gamma irradiation doses above 1 kGy significantly decreased firmness of apple fruits with the decrement being higher at higher doses.

  4. Development of juice beverage with rich vitamin C%富含维生素C果汁饮料的研制

    Institute of Scientific and Technical Information of China (English)

    张杰

    2012-01-01

    Taking apples, kiwi fruit, lemon as raw materials, using single factor experiment, orthogonal test design and method of sensory evaluation, the vitamin c fruit milk with special flavor,nutritious and variety of health functions is manufactured successfully. The best formula is that apple juice is 45%, kiwi fruit juice is 27%, lemon juice is 18%, sugar solution with 20% concentration is 10%, 0.4% agar is stabilizer.%以苹果、猕猴桃、柠檬和蔗糖液为原料,采用单因素试验、正交试验和感官评定的方法,研制出了口味独特、营养丰富和具有多种保健功能的维生素C果汁饮品.该产品最佳配方为苹果汁45%,猕猴桃汁27%,柠檬汁18%,20%的糖液10%,另加0.4%的琼脂作稳定剂.

  5. Beetroot juice and exercise performance

    Directory of Open Access Journals (Sweden)

    Ormsbee MJ

    2013-11-01

    Full Text Available Michael J Ormsbee,1 Jon Lox,1 Paul J Arciero2 1Department of Nutrition, Food, and Exercise Sciences, Human Performance Lab, Florida State University, Tallahassee, FL, USA; 2Department of Health and Exercise Sciences, Human Nutrition and Metabolism Lab, Skidmore College, Saratoga Springs, NY, USA Abstract: Increased sales and consumption of organic and natural foods reflect consumers heightened interest in promoting health and improving athletic performance. Of these products, beetroot and its constituents have become increasingly popular in the arena of exercise performance, mainly due to the high concentrations of nitrate. Studies have indicated beetroot juice (BRJ may improve exercise time to exhaustion, running performance, and increase muscular efficiency during moderate intensity exercise. The purpose of this review is to examine the efficacy of BRJ to serve as an ergogenic aid in athletic performance. It appears that BRJ may provide modest performance enhancement; however, more research is needed to clearly identify mechanisms of action and proper dosing patterns to maximize the performance benefits of BRJ. Keywords: beetroot, nitrate, betaine, sports nutrition

  6. ORANGE JUICE AND BLOOD PRESSURE

    Directory of Open Access Journals (Sweden)

    M. F. VALIM

    2009-01-01

    Full Text Available

    Blood pressure is the force of blood against artery walls. It is measured in millimeters of mercury (mm Hg and recorded as two numbers: systolic pressure (as the heart contracts over diastolic pressure (as the heart relaxes between beats. High blood pressure (hypertension is defined as chronically elevated high blood pressure, with systolic blood pressure (SBP of 140 mm Hg or greater, and diastolic blood pressure (DBP of 90 mm Hg or greater. High blood pressure (HBP, smoking, abnormal blood lipid levels, obesity and diabetes are risk factors for coronary heart disease, the leading cause of death in the US. Lifestyle modifications such as engaging in regular physical activity, quitting smoking and eating a healthy diet (limiting intake of saturated fat and sodium and increasing consumption of fiber, fruits and vegetables are advocated for the prevention, treatment, and control of HBP. As multiple factors influence blood pressure, the effects of each factor are typically modest, particularly in normotensive subjects, yet the combined effects can be substantial. Nutrition plays an important role in influencing blood pressure. Orange juice should be included as part of any low sodium diet and/or any blood pressure reducing eating plan, as it is sodium free, fat-free and can help meet recommended levels of potassium intake that may contribute to lower BP.

  7. Advances in apple culture worldwide

    Directory of Open Access Journals (Sweden)

    Terence Robinson

    2011-10-01

    Full Text Available Over the last 60 years, planting densities for apple have increased as improved management systems have been developed. Dwarfing rootstocks have been the key to the dramatic changes in tree size, spacing and early production. The Malling series of dwarfing rootstocks (M.9 and M.26 have been the most important dwarfing rootstocks in the world but are poorly adapted in some areas of the world and they are susceptible to the bacterial disease fire blight and the soil disease complex, apple replant disease which limits their uses in some areas. Rootstock breeding programs in several parts of the world are developing improved rootstocks with resistance to fire blight, and replant disease, and improved cold hardiness and yield efficiency. A second important trend has been the increasing importance of new cultivars. New cultivars have provided opportunities for higher prices until they are over-produced. A new trend is the "variety club" in which variety owners manage the production and marketing of a new unique cultivar to bring higher prices to the growers and variety owners. This has led to many fruit growers being unable to plant or grow some new cultivars. Important rootstock and cultivar genes have been mapped and can be used in marker assisted selection of future rootstock and cultivar selections. Other important improvements in apple culture include the development of pre-formed trees, the development of minimal pruning strategies and limb angle bending which have also contributed to the dramatic changes in early production in the 2nd-5th years after planting. Studies on light interception and distribution have led to improved tree forms with better fruit quality. Simple pruning strategies and labor positioning platform machines have resulted in partial mechanization of pruning which has reduced management costs. Improved plant growth regulators for thinning and the development of a thinning prediction model based on tree carbohydrate balance

  8. Separation and identification of polyphenols in apple pomace by high-speed counter-current chromatography and high-performance liquid chromatography coupled with mass spectrometry.

    Science.gov (United States)

    Cao, Xueli; Wang, Cong; Pei, Hairun; Sun, Baoguo

    2009-05-01

    Apple pomace, a by-product in the processing of apple juice, was investigated as a potential source of polyphenols. Two methods of separation and purification of polyphenols from apple pomace extract were established by combination of gel chromatography with high-speed counter-current chromatography (HSCCC) and solvent extraction with HSCCC, respectively. The optimal separation was performed on a Sephadex LH-20 column using gradient aqueous ethanol as eluting solvent from 0% to 100% in increments of 10%. HPLC analysis indicated that main polyphenols existed in fractions eluted between 40% and 50% aqueous ethanol. The fractions of interest from column were separated by HSCCC with the solvent system hexane-ethyl acetate-1% aqueous acetic acid (0.5:9.5:10, v/v/v). Ethyl acetate fractionation of the apple pomace extract followed by direct HSCCC separation by the same solvent system in the volume ratio of 1:9:10 also produced a good separation of the main polyphenols of interest. Six high-purity polyphenols were achieved tentatively and identified by HPLC/MS: chlorogenic acid (1, m/z 354), quercetin-3-glucoside/quercetin-3-glacaside (2, m/z 464), quercetin-3-xyloside (3, m/z 434), phloridzin (4, m/z 436), quercetin-3-arabinoside (5, m/z 434), and quercetin-3-rhamnoside (6, m/z 448). These results provided a preliminary foundation for further development and exploration of apple pomace. PMID:19203755

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

    Science.gov (United States)

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

  10. 1 in 3 Americans Drinks Sugary Soda or Juice Daily

    Science.gov (United States)

    ... 1 in 3 Americans Drinks Sugary Soda or Juice Daily: CDC These beverages linked to greater risk ... drink at least one sugar-laden soda or juice every day, federal health officials report. Sugary drinks ...

  11. Quanto Jobs c'è in Apple?

    OpenAIRE

    Franco Tommasi

    2011-01-01

    ItMolti vizi e virtù di Apple hanno le radici in vizi e virtù di Steve Jobs. Questi a loro volta derivano dalla spiccata originalità del suo percorso creativo e professionale e dai problemi piuttosto pressanti che questa ha creato. Ad essi egli ha reagito secondo la sua natura, determinando, in ultima analisi, la fisionomia caratteristica di Apple. Il testo seguente cercherà di illustrare alcuni punti di questa tesi.EnVices and virtues of Apple are rooted in vices and virtues of Steve Jobs. T...

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

    Directory of Open Access Journals (Sweden)

    Kaushal Parmar

    2011-06-01

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

  13. Vield and Quality of New Scab-Resistant Apple Varieties

    OpenAIRE

    Ruess, Franz

    2002-01-01

    125 scab-resistant or scab-tolerant apple varieties are currently being tested concerning their suitabiltity lor commerciai apple production at the research-station in Heuchlingen, Southern Germany. Apart Irom the scab-resistant apple varielies .Topaz' and .GoldRush' which are already used lor ecological apple production lurther varieties also seem lo be suitable. The aim 01 Ihe study was lo lind suilable scab-resistanl subslitutes lor not scab-resistanl standard apple-varielies lor ali perio...

  14. RESPONSE OF SEVERAL APPLE VARIETIES TO APPLE SCAB (VENTURIA INAEQUALIS) ATTACK IN CENTRAL TRANSYLVANIA CONDITIONS

    OpenAIRE

    R SESTRAS

    2003-01-01

    Among 75 varieties of apple, verified at the Fruit Research Station in Cluj-Napoca, Central Transylvania, Romania, during seven years (between 1990-1996), 38 registered with certain attack degree with apple scab on leaves and fruits. Susceptible on apple scab – Venturia inaequalis (Cke.) Wint. – were the varieties with Japanese origin (i.e. Fuji Aki-fu, Nebuta, Sekai ichi), and in certain years even well known cultivars, as Kaltherer Böhmer, Starkrimson, Red Delicious, Mutzu, Wellspur, Jersey...

  15. �Saruman� Apple Cultivar

    Directory of Open Access Journals (Sweden)

    Radu SESTRAS

    2010-06-01

    Full Text Available The apple cultivar �Saruman� was obtained at Fruit Research Station Cluj, Romania (FRS Cluj, and homologated in 2007. �Saruman� was released by hybridization between �Cluj III-VI-5-26� selection (�Parmain d�Or�, open pollinated and �NJ 46�. The trees are vigorous, spreading shape, and with medium crop yield. The fruits have large size, conic shape and mostly red (purple coloration; they have white flesh with a sweet, crisp, aromatic flavour and low acidity. Fruits become ripe in the last decade of August, first decade of September and the fruits are proper for dessert and well suited for cooking, applesauce, cider, pies.

  16. Continuous Production of Lime Juice by Vacuum Freeze Drying

    OpenAIRE

    Wasan Theansuwan; Kitichai Triratanasirichai; Kiatfa Tangchaichit

    2008-01-01

    An experimental dryer was developed to determine the characteristics of lime juice powder that produced from freeze-drying processes on continuous production. The experimental process consists of two processes, freezing process (the air blast freezer type) and freeze-drying process (tray method with heating plate type). NaHCO3 (2% by weight of lime juice) was dissolved in lime juice as solid aid. The result was found that this experimental dryer can produce lime juice powder which has the sim...

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

    OpenAIRE

    Nagaraja,; Nageswara Rao

    2015-01-01

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

  18. 21 CFR 146.137 - Frozen orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen orange juice. 146.137 Section 146.137 Food... Beverages § 146.137 Frozen orange juice. (a) Frozen orange juice is orange juice as defined in § 146.135, except that it is frozen. (b) The name of the food is “Frozen orange juice”. Such name may be preceded...

  19. HLB effects on the flavor of orange juice

    Science.gov (United States)

    The citrus greening disease or Huanglongbing (HLB) disease has been reported to affect orange fruit and juice flavor, but until now was never well documented. Sensory and chemical flavor studies were conducted to compare juice from fruit harvested from healthy trees to juice from asymptomatic and sy...

  20. 21 CFR 146.187 - Canned prune juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned prune juice. 146.187 Section 146.187 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR... Beverages § 146.187 Canned prune juice. (a) Canned prune juice is the food prepared from a water extract...

  1. Bioconversion of apple pomace into a nutritionally enriched substrate by Candida utilis and Pleurotus ostreatus

    DEFF Research Database (Denmark)

    Villas-Bôas, Silas Granato; Esposito, E.; de Mendonca, M.M.

    2003-01-01

    Apple production in the world has increased significantly over the last 10 years. A considerable fraction of these fruits, mainly those not approved for fresh consumption, is industrially processed to produce juices, flavours and concentrates. During this processing, a large amount of solid...... enriched substrate with increased digestibility for use as ruminant feed. After C. utilis fermentation, the protein level increased 100% and the mineral content 60%, accompanied by 8.2% of increase in the digestibility. The level of free sugars decreased 97% after substrate supplementation with ammonium...... sulphate (10 g l(-1)). After optimization, sequential fermentation with C. utilis and P. ostreatus achieved a high protein level with 500% of crude protein enrichment after 60 days of fermentation as well as a considerable increase in the mineral level. The level of free sugars increased after the...

  2. Oligosaccharide formation during commercial pear juice processing.

    Science.gov (United States)

    Willems, Jamie L; Low, Nicholas H

    2016-08-01

    The effect of enzyme treatment and processing on the oligosaccharide profile of commercial pear juice samples was examined by high performance anion exchange chromatography with pulsed amperometric detection and capillary gas chromatography with flame ionization detection. Industrial samples representing the major stages of processing produced with various commercial enzyme preparations were studied. Through the use of commercially available standards and laboratory scale enzymatic hydrolysis of pectin, starch and xyloglucan; galacturonic acid oligomers, glucose oligomers (e.g., maltose and cellotriose) and isoprimeverose were identified as being formed during pear juice production. It was found that the majority of polysaccharide hydrolysis and oligosaccharide formation occurred during enzymatic treatment at the pear mashing stage and that the remaining processing steps had minimal impact on the carbohydrate-based chromatographic profile of pear juice. Also, all commercial enzyme preparations and conditions (time and temperature) studied produced similar carbohydrate-based chromatographic profiles. PMID:26988479

  3. Free radical scavenging activity of papaya juice

    International Nuclear Information System (INIS)

    Papaya juice is an efficient scavenger of highly reactive hydroxyl radicals (OH radical) formed during 60Co irradiation of water. The OH anion radicals were detected by the electron spin resonance (ESR) technique of spin trapping using DMPO (5,5-dimethyl-1-pyrroline-N-oxide) or by a colorimetric assay in which salicylate is converted into polyhydroxybenzoic acids. Papaya juice is also able to quench the ESR signal of a stable free radical (TEMPOL) and the ESR signal of the DMPO-OH adduct. The active substance(s) in papaya juice are heat-stable, dialyzable, and soluble in water but not in lipid solvents. The active agents do not appear to be ascorbate, tocopherol, or carotenoids. (author)

  4. Changes in direction of growth as induced by unilateral auxin application to apple shoots

    OpenAIRE

    L. S. Jankiewicz

    2015-01-01

    Lanolin paste containing indoleacetic acid, applied unilaterally to the elongating internodes of apple shoot, caused a marked change in its direction of growth. Measurements taken during autumn have shown that the treated internodes were not longer than those of control shoots. There was a short zone a few cm above the treated area with inhibited internodes and small leaves. Possibilities for practical application of the described method exist.

  5. Changes in direction of growth as induced by unilateral auxin application to apple shoots

    Directory of Open Access Journals (Sweden)

    L. S. Jankiewicz

    2015-06-01

    Full Text Available Lanolin paste containing indoleacetic acid, applied unilaterally to the elongating internodes of apple shoot, caused a marked change in its direction of growth. Measurements taken during autumn have shown that the treated internodes were not longer than those of control shoots. There was a short zone a few cm above the treated area with inhibited internodes and small leaves. Possibilities for practical application of the described method exist.

  6. Quanto Jobs c'è in Apple?

    Directory of Open Access Journals (Sweden)

    Franco Tommasi

    2011-12-01

    Full Text Available ItMolti vizi e virtù di Apple hanno le radici in vizi e virtù di Steve Jobs. Questi a loro volta derivano dalla spiccata originalità del suo percorso creativo e professionale e dai problemi piuttosto pressanti che questa ha creato. Ad essi egli ha reagito secondo la sua natura, determinando, in ultima analisi, la fisionomia caratteristica di Apple. Il testo seguente cercherà di illustrare alcuni punti di questa tesi.EnVices and virtues of Apple are rooted in vices and virtues of Steve Jobs. These, in turn, stem from the striking uniqueness of his creative path and from the severe problems it brought about. To them, he reacted following his own nature, eventually shaping the peculiar personality of Apple. The following paper will try to clarify such notion.

  7. Sedimentation measurements of apple pectins molecular weight

    International Nuclear Information System (INIS)

    The article is described the sedimentation measurements of a number of apple pectin's molecular weight using only sedimentation diagrams through computer program. This approach has good readability and some advantages over others

  8. Studies on Effect of Different Extraction Methods on The Quality of Pomegranate Juice And Preparation of Spiced Pomegranate Juice

    OpenAIRE

    Priyanka P; Sayed H.M; Joshi, A. A.; Jadhav B.A; Chilkawar P.M

    2013-01-01

    The present investigation was carried out to standardize the method of extraction of juice and to study the effect of extraction method on yield and quality of pomegranate juice. Also the efforts were also made to standardize the recipe for preparation of spiced pomegranate juice by using selected processing techniques and explore the prepared product for commercial use. Further efforts were made to evaluate the chemical quality of prepared pomegranate juice enriched with spice...

  9. Laser speckle technique to study the effect of chemical pre-treatment on the quality of minimally processed apples

    Science.gov (United States)

    Minz, Preeti D.; Nirala, A. K.

    2016-04-01

    In the present study, the laser speckle technique has been used for the quality evaluation of chemically treated cut apples. Chemical pre-treatment includes 1% (w/v) solution of citric acid (CA), sodium chloride (SC), and a combination of CA and sodium chloride (CS). The variation in weight loss, respiration rate, total soluble solids (TSS), titratable acidity (TA), and absorbance of chemically treated cut apples stored at 5 °C was monitored for 11 d. The speckle grain size was calculated by an autocovariance method from the speckled images of freshly cut chemically treated apples. The effect of chemicals on TSS and the TA content variation of the cut apples were well correlated to the linear speckle grain size. Circular degree of polarization confirms the presence of a small scatterer and hence Rayleigh diffusion region. For all the treated cut apples, a decrease in the concentration of small particles nearly after the mid-period of storage results in the fast decay of circular degree of polarization. For non-invasive and fast analysis of the chemical constituent of fruits during minimal processing, the laser speckle can be practically used in the food industry.

  10. Development of safe juices for immunocompromised patients by irradiation alone or in combination with other technologies

    International Nuclear Information System (INIS)

    Fresh fruit and vegetable juices have become a new functional food available for dietary and health. However, they have high microbial load and poses a microbial hazard to consumer unless treated with a suitable method of food preservation. Gamma irradiation, as non thermal process, is highly effective in destruction of both spoilage and pathogenic microorganism in various foods without arising its temperature, hence keeping its freshness and nutritional quality. In recent years, it is used as a safe and alternative method for food preservation in many countries. In present study, pomegranate, tomato and carrot juices were irradiated at different irradiation doses (1- 4.5 kGy). Yeasts, as the principle cause of juices spoilage, were isolated and identified from unirradiated (control) juices. The resistance of the identified yeasts to gamma radiation in the term of D10- value was investigated. It was found that Debaryomyces hansenii had the highest radiation resistance ( D10-value of 1.63 kGy ) while Candida tropicalis had the lowest resistance to gamma radiation ( D10-value of 0.98 kGy ).The effect of these irradiation doses on the microbiological load, nutritional, physiochemical and sensory properties were evaluated immediately after irradiation and during subsequent refrigeration storage. Generally, irradiation doses of 1.0 kGy and above were efficient and sufficient for complete elimination of coliform bacteria and E.coli found in these juices without impairing the nutritional and sensory quality attributes. Irradiation of pomegranate juice at 2.5 kGy greatly reduced its microbial counts and extended the shelf-life to 14 days at refrigeration temperature (4°C±1) with minimal changes in the anthocyanin content. Irradiation dose of 3.0 kGy could improve the microbial quality, ensure safety and extend the shelf-life of tomato juice to 15 days at refrigeration temperature without significant changes in lycopoene content. Meanwhile, irradiation dose of 3.0 kGy in

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

    Science.gov (United States)

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

    2014-06-01

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

  12. Quality change of apple slices coated with Aloe vera gel during storage.

    Science.gov (United States)

    Song, Hye-Yeon; Jo, Wan-Shin; Song, Nak-Bum; Min, Sea C; Song, Kyung Bin

    2013-06-01

    Fresh-cut apples are easily susceptible to browning and microbial spoilage. In this study, an edible coating prepared from Aloe vera gel containing antibrowning solution was applied to preserve the quality of fresh-cut apples during storage. Fresh-cut apples were treated with both an Aloe vera gel and an Aloe vera gel containing 0.5% cysteine and then stored at 4 °C for 16 d. The color, firmness, weight loss, soluble solid content, titratable acidity, microbial analysis, and sensory evaluation were analyzed during storage. Fresh-cut apples coated with the Aloe vera gel showed delayed browning and reduced weight loss and softening compared to the control. The Aloe vera gel coating was also effective in reducing the populations of the total aerobic bacteria and yeast and molds. In particular, Aloe vera gel containing 0.5% cysteine was most effective in delaying browning and the reduction of microbial populations among the treatments. These results suggest that an Aloe vera gel coating can be used for maintaining the quality of fresh-cut apples. PMID:23647574

  13. Catechin contents of foods commonly consumed in The Netherlands. 2. Tea, wine, fruit juices, and chocolate milk.

    Science.gov (United States)

    Arts, I C; van De Putte, B; Hollman, P C

    2000-05-01

    Catechins, compounds that belong to the flavonoid class, are potentially beneficial to human health. To enable an epidemiological evaluation of catechins, data on their contents in foods are required. HPLC with UV and fluorescence detection was used to determine the levels of (+)-catechin, (-)-epicatechin, (+)-gallocatechin (GC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECg), and (-)-epigallocatechin gallate (EGCg) in 8 types of black tea, 18 types of red and white wines, apple juice, grape juice, iced tea, beer, chocolate milk, and coffee. Tea infusions contained high levels of catechins (102-418 mg of total catechins/L), and tea was the only beverage that contained GC, EGC, ECg, and EGCg in addition to (+)-catechin and (-)-epicatechin. Catechin concentrations were still substantial in red wine (27-96 mg/L), but low to negligible amounts were found in white wine, commercially available fruit juices, iced tea, and chocolate milk. Catechins were absent from beer and coffee. The data reported here provide a base for the epidemiological evaluation of the effect of catechins on the risk for chronic diseases. PMID:10820090

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

    Directory of Open Access Journals (Sweden)

    Adriana Dehelean

    2013-01-01

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

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

    Science.gov (United States)

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

    2015-06-01

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

  16. Ingredients in fruit juices interact with dasatinib through inhibition of BCRP: a new mechanism of beverage-drug interaction.

    Science.gov (United States)

    Fleisher, Brett; Unum, Jesse; Shao, Jie; An, Guohua

    2015-01-01

    Small molecule tyrosine kinase inhibitors (TKIs) are a group of highly novel and target-specific anticancer drugs. Recently, most TKIs are found to be substrates of P-glycoprotein (P-gp) and Breast Cancer Resistance Protein (BCRP). However, little information is available regarding the Pgp- or BCRP-mediated interaction of TKIs with coadministered drugs/food/beverage. Our objective was to evaluate the effect of the major ingredients of grapefruit juice (GFJ), orange juice (OJ), apple juice (AJ), and green tea on P-gp and BCRP-mediated dasatinib efflux. Among the 14 ingredients screened, only tangeretin and nobiletin moderately inhibited P-gp-mediated dasatinib efflux. In contrast, four ingredients in GFJ [i.e., bergamottin, 6',7'-dihydroxybergamottin (DHB), quercetin, and kaempferol], two ingredients in OJ (tangeretin and nobiletin), and one ingredient in AJ (i.e., hesperetin) greatly inhibited BCRP-mediated dasatinib efflux at the concentration of 50 μM (p CYP3A, P-gp, and OATP. Our novel finding that FJ ingredients strongly inhibit BCRP may represent a new mechanism of beverage-drug interaction. PMID:25418056

  17. Production of apple snail for space diet

    Science.gov (United States)

    Yamashita, Masamichi; Motoki, Shigeru; Space Agriculture Task Force, J.; Katayama, Naomi

    For food production in space at recycling bio-elements under closed environment, appropriate organisms should be chosen to drive the closed materials recycle loop. We propose a combination of green algae, photosynthetic protozoa, and aquatic plants such as Wolffia spp., for the primary producer fixing solar energy to chemical form in biomass, and apple snail, Pomacea bridgesii, which converts this biomass to animal meat. Because of high proliferation rate of green algae or protozoa compared to higher plants, and direct conversion of them to apple snail, the efficiency of food production in this combination is high, in terms of energy usage, space for rearing, and yield of edible biomass. Furthermore, green algae and apple snail can form a closed ecological system with exchanging bio-elements between two member, i.e. excreta of snail turn to fertilizer of algae, and grown algae become feed for snail. Since apple snail stays in water or on wet substrate, control of rearing is easy to make. Mass production technology of apple snail has been well established to utilize it as human food. Nutrients of apple snail are also listed in the standard tables of food composition in Japan. Nutrients for 100 g of apple snail canned in brine are energy 340 kJ, protein 16.5 g, lipid 1.0 g, cholesterol 240 mg, carbohydrate 0.8 g, Ca 400 mg, Fe 3.9 mg, Zn 1.5 mg. It is rich in minerals, especially Ca and Fe. Vitamin contents are quite low, but K 0.005 mg, B2 0.09 mg, B12 0.0006 mg, folate 0.001 mg, and E 0.6 mg. The amino acid score of apple snail could not be found in literature. Overall, apple snail provides rich protein and animal lipid such as cholesterol. It could be a good source of minerals. However, it does not give enough vitamin D and B12 , which are supposed to be supplemented by animal origin foods. In terms of acceptance in food culture, escargot is a gourmet menu in French dishes, and six to ten snail, roughly 50 g, are served for one person. Apple snail reaches to 30 g

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

    Directory of Open Access Journals (Sweden)

    S. Gopinathan

    2013-12-01

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

  19. ANTI-ALZHEIMER POTENTIAL OF ORANGE JUICE

    OpenAIRE

    Parle Milind; Chaturvedi Dev

    2012-01-01

    Orange (Citrus sinensis) is well known for its nutritional and medicinal properties throughout the world. This study was undertaken to test the effect of orange juice on the memory of mice. A total of 228 mice divided in 38 groups were employed in this study. Orange juice (2.5%, 5%, 7.5%, 10% v/v) was administered orally to mice with the help of an oral feeding needle. Morris water maze, elevated plus maze and object recognition task served as exteroceptive behavioral models, whereas scopolam...

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

    Science.gov (United States)

    Donsì, Giorgio; Ferrari, Giovanna; Maresca, Paola

    2010-04-01

    The use of pulsed high hydrostatic pressure was investigated as a possible approach to stabilize foodstuffs. The objective of this article was to investigate the effect of the main processing variables (pressure [150 to 300 MPa], temperature levels [25 to 50 degrees C], and pulse number [1 to 10]) on the sanitation of nonpasteurized clear Annurca apple juice as well as freshly-squeezed clear orange juice. The aim of the article was the optimization of the process parameters in step-wise pressure treatment (pressure holding time of each pulse: 60 s, compression rate: 10.5 MPa/s, decompression time: 2 to 5s). The shelf life of the samples, processed at optimized conditions, was evaluated in terms of microbiological stability and quality retention. According to our experimental results, the efficiency of pulsed high pressure processes depends on the combination of pulse holding time and number of pulses. The pulsed high pressure cycles have no additive or synergetic effect on microbial count. The efficacy of the single pulses decreases with the increase of the pulse number and pressure level. Therefore the first pulse cycle is more effective than the following ones. By coupling moderate heating to high pressure, the lethality of the process increases but thermal degradation of the products can be detected. The optimization of the process condition thus results in a compromise between the reduction of the pressure value, due to the synergetic temperature action, and the achievement of quality of the final production. The juices processed under optimal processing conditions show a minimum shelf life of 21 d at a storage temperature of 4 degrees C. PMID:20492291

  1. Ameliorative effect of grapefruit juice on amiodarone-induced cytogenetic and testicular damage in albino rats

    Institute of Scientific and Technical Information of China (English)

    Saber Abdelruhman Sakr; Mohamed El-said Zoil; Samraa Samy El-shafey

    2013-01-01

    Objective:To evaluate the ameliorative role of grapefruit juice on the cytogenetic and testicular damage induced by the antiarrythmic drug amiodarone in albino rats. Methods: Animals were divided into four groups. Group I was considered as control. Group II was given grapefruit juice at a dose level of 27 mL/kg body weight. Group III was orally administered amiodarone (18 mg/kg body weight) daily for 5 weeks. Animals were sacrificed after 5 weeks of treatment. Bone marrow was collected from the femurs for analysis of chromosomal aberrations and mitotic indices. Testes were removed and stained with H&E for histological examination. Sperms were collected from epidedymis for detection of sperm head abnormalities. Comet assay was used to detect DNA damage. Results: Amiodarone treatment caused a significant increase in the percentage of chromosomal aberrations, decreased the mitotic index and increased DNA damage. The testis showed many histopathological alterations, inhibition of spermatogenesis and morphometric changes. The number of sperm head abnormalities was increased. Treating animals with amiodarone and grapefruit juice caused a reduction in chromosomal aberrations, mitotic index, DNA damage and testicular alterations caused by amiodarone. Conclusions:The results of this study indicated that grapefruit juice ameliorates the cytotoxicty and testicular alterations induced by amiodarone in albino rats and this is may be due to the potent antioxidant effects of its components.

  2. Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice.

    Science.gov (United States)

    Mena, Pedro; Vegara, Salud; Martí, Nuria; García-Viguera, Cristina; Saura, Domingo; Valero, Manuel

    2013-12-01

    Juices prepared from arils of 'Mollar' pomegranates were analysed for naturally occurring microorganisms, CIE Lab colour parameters, total phenols, anthocyanins and punicalagins, ellagic acid content and antioxidant capacity before and after low-, mild- and high-temperature pasteurisations (LTPs, MTPs and HTPs): 65, 80 and 90 °C for 30 or 60s. Mean aerobic plate count (APC), yeast and mold count (YMC), and lactic acid bacteria (LAB) for fresh juices were 5.7, 5.36 and 4.0 log CFU/mL, respectively. MTPs and HTPs were sufficiently effective to decrease APCs to nil or negligible levels. An increase in CIE a values and decrease in CIE b values were the characteristic colour changes in heat-treated juices. The effect of pasteurisations showed that total phenols, punicalagins and ellagic acid were not much affected by thermal processing. Total anthocyanin content and antioxidant capacity were substantially and significantly influenced by the heat treatment applied. A linear relationship was observed between Trolox equivalent antioxidant capacity (TEAC) values and total anthocyanins, suggesting that they contributed strongly to the antioxidant capacity of pomegranate juice. PMID:23870937

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

    Directory of Open Access Journals (Sweden)

    ENEGIDE CHINEDU

    2014-05-01

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

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

    Science.gov (United States)

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

    2016-04-01

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

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

    Science.gov (United States)

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

    2015-06-01

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

  6. Determination of Alternaria mycotoxins in wine and juice using ionic liquid modified countercurrent chromatography as a pretreatment method followed by high-performance liquid chromatography.

    Science.gov (United States)

    Fan, Chen; Cao, Xueli; Liu, Man; Wang, Wei

    2016-03-01

    Alternariol (AOH), alternariol monomethyl ether (AME), and tenuazonic acid (TeA) are some of the main Alternaria mycotoxins that can be found as contaminants in food materials. The objective of this study was to develop a pretreatment method with countercurrent chromatography (CCC) for enrichment and cleanup of trace Alternaria mycotoxins in food samples prior to high-performance liquid chromatography (HPLC) analysis. An Analytical CCC instrument with a column volume 22.5mL was used, and a two-phase solvent system composed of ethyl acetate and water modified with 6% [HOOMIM][Cl] in mass to volume ratio was selected. Under the optimized CCC operation conditions, trace amounts of AOH, AME, and TeA in large volume of liquid sample were efficiently extracted and enriched in the stationary phase, and then eluted out just by reversing the stationary phase as mobile phase in the opposite flowing direction tail-to-head. The enrichment and elution strategies are unique and can be fulfilled online with high enrichment factors (87-114) and high recoveries (81.14-110.94%). The method has been successively applied to the determination of Alternaria mycotoxins in real apple juice and wine samples with the limits of detection (LOD) in the range of 0.03-0.14μgL(-1). Totally 12 wine samples and 15 apple juice samples from the local market were analyzed. The detection rate of AOH and AME in both kinds of the samples were more than 50%, while TeA was found in relatively high level of 1.75-49.61μgL(-1) in some of the apple juice samples. The proposed method is simple, rapid, and sensitive and could also be used for the analysis and monitoring of Alternaria mycotoxin in other food samples. PMID:26858114

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

    OpenAIRE

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

    2011-01-01

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

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

    OpenAIRE

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

    2014-01-01

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

  9. Determination of daminozide in apples and apple leaves by liquid chromatography-mass spectrometry

    NARCIS (Netherlands)

    Mol, H.G.J.; Dam, R.C.J. van; Vreeken, R.J.; Steijger, O.M.

    1999-01-01

    A straightforward and efficient method was developed for the determination of intact daminozide in apples and apple leaves. After extraction with methanol and a clean-up step using a graphitized carbon cartridge, the extract was analysed by ion-trap liquid chromatography-tandem mass spectrometry (LC

  10. Constructing and Using an Apple IIe Computer AppleWorks Document Library.

    Science.gov (United States)

    Schlenker, Richard M.

    This document presents a step-by-step procedure for setting up a document library of personal word processing, database, and spreadsheet files using the Apple IIe computer and the AppleWorks subprogram database. This library, which can serve both as a running record of files created and as a means for easy retrieval, uses 10 fields or categories…

  11. Constructing AppleWorks Word Processing Files for the Apple IIe Computer.

    Science.gov (United States)

    Schlenker, Richard M.

    This step-by-step guide to constructing word processing files using the AppleWorks software on the Apple IIe computer covers (1) loading the program; (2) adding files to the desktop; (3) selecting the word processor option; (4) naming the file; (5) setting tabs; (6) selecting print options; and (7) saving the file. Sixteen sample screen displays…

  12. Constructing AppleWorks Data Base Files for the Apple IIe Computer.

    Science.gov (United States)

    Schlenker, Richard M.

    This step-by-step guide to creating database files using the AppleWorks software on the Apple IIe computer covers (1) loading the program; (2) adding files to the desktop; (3) selecting the database option; (4) naming the file; (5) naming categories or fields; (6) inserting data; (7) changing database file formats; (8) altering the file layout;…

  13. Printing AppleWorks Data Base Files with the Apple IIe Computer.

    Science.gov (United States)

    Schlenker, Richard M.

    This step-by-step guide to printing AppleWorks database files using the Apple IIe computer covers (1) naming the report; (2) selecting a printer; and (3) printing the report for both the labels and the tables formats. Twenty-one sample screen displays which illustrate the steps and examples of the printed reports are included. (MES)

  14. Field testing of potential new compounds for apple scab control in organic apple production.

    OpenAIRE

    Pedersen, Seniorscientist Hanne Lindhard; Paaske, Klaus; Bengtsson, Marianne; Hockenhull, John

    2006-01-01

    Abstract - Improved prevention and control of apple scab caused by Venturia inaequalis without the use of copper is the aim of this project. Twenty potential new compounds were tested in a field trial in a single season. One compound was found to reduce apple scab infections significantly. The research continues in 2006 and 2007.

  15. Uses of miscanthus press juice within a green biorefinery platform.

    Science.gov (United States)

    Boakye-Boaten, Nana Abayie; Xiu, Shuangning; Shahbazi, Abolghasem; Wang, Lijun; Li, Rui; Schimmel, Keith

    2016-05-01

    This study assesses some uses of nutrient-rich juice mechanically extracted from freshly harvested Miscanthus x giganteus (MxG) as part of a green biorefinery system. The juice was used for culturing Saccharomyces cerevisiae and lactic acid bacteria. MxG juice was further used as substrate for fermentation to produce lactic acid using Lactobacillus brevis and Lactobacillus plantarum. The results show that MxG juice was a highly nutritious source for the cultivation of bacteria. Higher concentrations of MxG juice used as culture media, resulted in higher cell growth both aerobically and anaerobically. The highest ethanol yield of 70% theoretical and concentration of 0.75g/100ml were obtained from S. cerevisiae cultivated with 90% (v/v) MxG juice media and used for miscanthus solid fraction fermentation. 11.91g/L of lactic acid was also successfully produced from MxG juice through SSF. PMID:26896712

  16. The Multi - vitamin Nutrient Fresh Vegetable Juice

    Institute of Scientific and Technical Information of China (English)

    2001-01-01

    @@ In the Tenth Five- Year Plan period, an important strategy for food industry is to develop fruit vegetable freshening and processing industry. Now,the consumable demand for vegetables turns to fresh,convenient, nutritious, safe and dean ones, while semi-processed vegetables and mixed fresh vegetable juices will meet this market demand exactly.

  17. Evaluation of Anxiolytic Effect of Pineapple Juice

    Directory of Open Access Journals (Sweden)

    Sana Sarfaraz

    2015-09-01

    Full Text Available Background: Nowadays due to increasing demands of our society’s lifestyle stress, worry and feeling of un satisfaction has increased a lot leading to anxiety which has become one of the most common problem faced by population. In past few years use of anxiolytic drugs have increased a lot however because of adverse effects faced by patients, increased cost and dependence nowadays there is more focus on screening nutrients used in everyday life. Objective: The current study is based on evaluating the effects of Pineapple juice in anxiety. Methodology: The present study has been conducted on albino mice of either sex weighing between 18-24 gm. The mice were equally divided into 3 groups (control, Standard and Pineapple juice. Head dip, light and Dark model, Open Field and elevated plus maze methods were used for evaluating anxiety.Result: Our study revealed Pineapple Juice had significant anxiolytic activity in comparison to control and standard drug lorazepam. Conclusion: From above study we can conclude that Pineapple possesses Vitamins and flavonoids due to which anxiolytic effect is observed. As non-pharmacological therapy Pineapple juice can be incorporated in diet of people who suffer from anxiety. Since it is a tasty drink that is commonly consumed in everyday life it will not have any harmful effects and will be better than allopathic anxiolytic drugs which have number of adverse effects associated with them.

  18. 76 FR 5822 - Orange Juice From Brazil

    Science.gov (United States)

    2011-02-02

    ... 207), as most recently amended at 74 FR 2847 (January 16, 2009). \\1\\ No response to this request for... juice from Brazil (71 FR 12183). The Commission is conducting a review to determine whether revocation...) (19 CFR 201.15(b)), 73 FR 24609 (May 5, 2008). This advice was developed in consultation with...

  19. Green juice as a protector against reactive species in rats

    Directory of Open Access Journals (Sweden)

    Pathise S. Oliveira

    2013-10-01

    Full Text Available Introduction: Green juice is popularly known for introducing antioxidants, improving intestinal function and reducing weight gain. Objectives: In the present study we determine the antioxidant effect of green juice comparing it with orange juice. Methods: Rats were divided into three experimental groups and submitted to supplementation for 15 days: the (GJ group received green juice, the (OJ group received orange juice and the control group received water. We evaluated the antioxidant activity and total phenolic content of green and orange juices, as well as rat weight gain. We also investigated some oxidative stress parameters, namely thiobarbituric acid-reactive substances (TBARS, superoxide dismutase and catalase in rat cerebral cortex. Results and discussion: Results showed that GJ had significantly less weight gain than the control group. With respect to antioxidant activity screening, the remaining percentage of DPPH at dilutions 1:10, 1:100 and 1:1000 of green juice was 22.8%, 58% and 78%, and orange juice, at the same dilutions, was 5.6%, 5.6% and 77.2%, respectively. The ability of juices to reduce the ABTS radical was 3.5 mmol trolox/L for green juice and 5.2 mmol trolox/L for orange juice. Additionally, the green juice did not present any difference in total phenolic acid content when compared to orange juice. TBARS were reduced in GJ and OJ. Besides, GJ supplementation decreased catalase activity. In conclusion, our data showed that green juice reduced weight gain, lipoperoxidation and catalase activity, suggesting that this supplementation may have a protective effect against reactive species.

  20. Determination of the oxygen-18 and deuterium content of fruit and vegetable juice water: An European inter-laboratory comparison study

    Energy Technology Data Exchange (ETDEWEB)

    Koziet, J. [Pernod-Ricard Research Centre, Creteil (France); Rossmann, A. [Lehrstuhl fuer Allgemeine Chemie und Biochemie, Freising-Weihenstephan (Germany); Martin, G.J. [NMR Laboratory, URA-CNRS 472, Nantes (France); Johnson, P. [BSIA Ltd., Brentford, Middlesex (United Kingdom)

    1995-02-10

    Two inter-laboratory comparison studies were organised by a working group of the technical committee for the analysis of fruit and vegetable juices of the European Commission of Standardization (CEN/TC 174) on oxygen-18 and on deuterium determinations in fruit juice water. The oxygen-18 study was carried out by fifteen laboratories in six European countries. For this comparison, each laboratory received two randomly selected samples of 250 ml of orange and apple juice and one sample of 30 ml of GISP water from the International Atomic Energy Agency. Oxygen-18 determinations were performed according to the same experimental protocol but under different conditions (operator, spectrometer, period of time). The results were considered to be acceptable by specialists in the field of isotopic analysis: the repeatability (r) and reproducibility (R) obtained in this ring test were 0.32 per thousand and 0.43 per thousand, respectively, according to the ISO Standard 5725-1986. Twelve laboratories of five European countries participated in the deuterium determination and received two further randomly selected samples of 250 ml of orange and apple juice and one sample of 30 ml of demineralized water from one of the participating laboratories. The GISP water previously used for the oxygen-18 comparison was also used as the fourth sample in the ring-test. Each participant performed the deuterium determination according to proposed protocols differing only by the reduction method (uranium or zinc). The results were not significantly different between the two modes and for this comparison study the r and R according to the ISO Standard 5725-1986 were equal to 3.6 per thousand and 7.6 per thousand, respectively, and were considered to be acceptable by the working group.