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Sample records for black currant juice

  1. Purification of Flavonoids from Black Currant Juice by Nanodiafiltration

    DEFF Research Database (Denmark)

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

    2009-01-01

    from 1% to 44 % during the separation process.    [1] F. Teillet, A. Boumendjel, J. Boutonnat, X. Ronot, Flavonoids as RTK Inhibitors and Potential Anticancer Agents, Medicinal Research Reviews, 2008, 28(5), 715-745 [2] M.J. Anttonen, R.O. Karjalainen, High-Performance Liquid Chromatography Analysis...... of Black Currant (Ribes nigrum L.) Fruit Phenolics Grown either Conventionally or Organically, Journal of Agricultural and Food Chemistry, 2006, 54, 7530-7538...

  2. A Model of Direct Contact Membrane Distillation of Black Currant Juice

    DEFF Research Database (Denmark)

    Jensen, Morten Busch; Christensen, Knud Villy; Andrésen, René;

    2011-01-01

    -side spacing of tubular-type unit."  Turtuosity and porosity are characteristics of the membrane in use and have been estimated base don eksperimental studies on destillation of pure water. The fitted model shows a good fit to experimental data obtained by destillation of black currant juice....

  3. Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice.

    Science.gov (United States)

    Mäkilä, Leenamaija; Laaksonen, Oskar; Alanne, Aino-Liisa; Kortesniemi, Maaria; Kallio, Heikki; Yang, Baoru

    2016-06-01

    The stability of phenolic compounds was followed in black currant juice at ambient temperatures (in light and in dark conditions) and at +4 °C for a year. Analyses were based on high-performance liquid chromatography-diode-array detection-electrospray ionization-mass spectrometry (or tandem mass spectrometry) and high-performance liquid chromatography-diode-array detection-electrospray ionization-quadrupole time-of-flight mass spectrometry methods supported by nuclear magnetic resonance after selective high-performance liquid chromatography isolation. Altogether, 43 metabolites were identified, of which 2-(Z)-p-coumaroyloxymethylene-4-β-d-glucopyranosyloxy-2-(Z)-butenenitrile, 2-(E)-caffeoyloxymethylene-4-β-d-glucopyranosyloxy-2-(Z)-butenenitrile, 1-O-(Z)-p-coumaroyl-β-d-glucopyranose, (Z)-p-coumaric acid 4-O-β-d-glucopyranoside, and (Z)-p-coumaric acid were novel findings in black currant juice. Hydroxycinnamic acid derivatives degraded 20-40% at room temperature during one year of storage, releasing free hydroxycinnamic acids. O-Glucosides of hydroxycinnamic acid compounds were the most stable, followed by O-acylquinic acids, acyloxymethyleneglucosyloxybutenenitriles, and O-acylglucoses. Light induced the isomerization of (E)-coumaric acid compounds into corresponding Z-isomers. Flavonol glycosides stayed fairly stable. Flavonol aglycones were derived mainly from malonylglucosides. Over 90% of anthocyanins were lost at room temperature in a year, practically independent of light. Storage at low temperatures, preferably excluding light, is necessary to retain the original composition of phenolic compounds. PMID:27147482

  4. Recovery of volatile aroma compounds from black currant juice by vacuum membrane distillation

    DEFF Research Database (Denmark)

    Bagger-Jørgensen, Rico; Meyer, Anne S.; Warming, C.; Jonsson, Gunnar Eigil

    2004-01-01

    esters. The recovered levels of the highly volatile aroma compounds ranged from 68 to 83 vol.% with a feed volume reduction of 5 vol.% (10 degreesC, 400 l/h). The theoretically predicted aroma recovery as a function of the feed volume reduction was in accordance with the experimentally obtained values......This study evaluated the recovery of seven characteristic black currant aroma compounds by vacuum membrane distillation (VMD) carried out at low temperatures (10-45 degreesC) and at varying feed flow rates (100-500 l/h) in a lab scale membrane distillation set tip. VMD at feed flow from 100 to 500...... l/h at 30 degreesC gave concentration factors, calculated for each aroma compound as C-permeate/C-feed: from similar to4 to 15. The concentration factors increased with decreased juice temperature during VMD; at 10 degreesC concentration factors of 21-31 were obtained for the highly volatile aroma...

  5. Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency

    DEFF Research Database (Denmark)

    Nielsen, Inge Lise F.; Ravn-Haren, Gitte; Magnussen, Eva Loftin;

    2003-01-01

    Quantitative determinations of the four black currant anthocyanins, cyanidin 3-O-beta-glucoside, cyanidin 3-O-beta-rutinoside, delphinidin 3-O-beta-glucoside, and delphinidin 3-O-beta-rutinoside, were achieved in black currant juices by a rapid and sensitive high-performance liquid chromatographic...... (HPLC) method. The method was validated, and quantification of anthocyanins in 13 commercially available black currant beverages was demonstrated. To optimize the handling of anthocyanin-containing samples, the pH-dependent stability of the anthocyanins was investigated. Four anthocyanins were incubated...... for 24 h in aqueous solutions at 13 different pH levels between 0.6 and 5.2, after which the samples were analyzed by HPLC. More than 90% of each anthocyanin remained intact up to pH 3.3. At pH 3.8 a local minimum in stability was detected, and at pH >4.5 the stability rapidly decreased. The...

  6. Characterisation of cell wall polysaccharides in bilberries and black currants

    OpenAIRE

    Hilz, H

    2007-01-01

    During berry juice production, polysaccharides are released from the cell walls and cause thickening and high viscosity when the berries are mashed. Consequences are a low juice yield and a poor colour. This can be prevented by the use of enzymes that degrade these polysaccharides. To use these enzymes most efficiently, the structure and composition of the cell walls had to be known. This thesis describes a detailed composition of the cell walls of bilberries and black currants. The obtained ...

  7. Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries.

    Science.gov (United States)

    Borges, Gina; Degeneve, Alexandra; Mullen, William; Crozier, Alan

    2010-04-14

    The antioxidant capacity (AOC) of black currant, blueberry, raspberry, red currant, and cranberry extracts was determined using the FRAP assay. In addition, the vitamin C content of the berries was determined and phenolic and polyphenolic compounds in the extracts were analyze by reversed-phase HPLC-PDA-MS(3) and by reversed-phase HPLC-PDA with an online antioxidant detection system. A complex spectrum of anthocyanins was the major contributor to the AOC of black currants and blueberries, whereas the lower AOC of red currants and cranberries was due mainly to a reduced anthocyanin content. Raspberries also had a lower anthocyanin content than black currants and blueberries, but there was only a slight decline in the AOC because of the presence of the ellagitannins sanguin H-6 and lambertianin C, which were responsible for 58% of the HPLC-AOC of the berries. Vitamin C was responsible for 18-23% of the HPLC-AOC of black currants, red currants, and cranberries and for 11% of that of raspberries but did not contribute to the AOC of the blueberry extract that was examined. Seven percent of the HPLC-AOC of the cranberry extract was attributable to procyanidin dimers. However, the contribution of polymeric proanthocyanidins to the AOC of the five berries was not determined as when analyzed by reversed-phase HPLC these high molecular weight flavan-3-ols are either retained by the column or eluted as a broad unresolved band. PMID:20000747

  8. Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition

    OpenAIRE

    Kopjar, Mirela; Piližota, Vlasta; Šubarić, D.; Babić, J.

    2009-01-01

    The aim of this study was investigation of prevention of thermal degradation of the red currant juice anthocyanins by addition of different phenolic compounds (catechol, 4-methyl catechol, catechin, chlorogenic acid and gallic acid). Phenolic compounds were added in 50:1 and 100:1 copigment:pigment molar ratio. Red currant juice samples were heated at 30, 50, 70 and 90 °C for 1 hour. Thermal degradation of anthocyanins was investigated through determination of anthocyanin content and calculat...

  9. Absorption and excretion of black currant anthocyanins in human and Watanabe Heritable Hyperlipidemic rabbits

    DEFF Research Database (Denmark)

    Nielsen, I. L.. F.; Ravn-Haren, Gitte; Dragsted, L. O.;

    2003-01-01

    Anthocyanins are thought to protect against cardiovascular diseases. Watanabe heritable hyperlipidemic (WHHL) rabbits are hypercholesterolemic and used as a model of the development of atherosclerosis. To compare the uptake and excretion of anthocyanins in humans and WHHL rabbits, single-dose black...... currant anthocyanin studies were performed. Procedures for workup and analyses of urine and plasma samples containing anthocyanins were developed with high recoveries (99 and 81%, respectively) and low limits of quantification (greater than or equal to 6.6 and greater than or equal to 1.1 nM, respectively......). The excretion and absorption of anthocyanins from black currant juice were found to be within the same order of magnitude in the two species regarding urinary excretion within the first 4 h (rabbits, 0.035%; humans, 0.072%) and t(ma)x (rabbits, similar to30 min; humans, similar to45 min). A food...

  10. EFFICIENCY OF SELECTION RESEARCH METHODS OF BLACK CURRANT (RIBES NIGRUM L.)

    OpenAIRE

    Knyazev, S.; Pikunova, A.; Bakhotskaya, A.; Shavyurkina, M.; Yanchuk, T.; Chekalin, E.

    2014-01-01

    The article examines the directions of black currant investigations in All Russian Research Institute of Horticultural Breeding, suggests methods analysis that are applied in black currant selection which allow increasing their efficiency at achieving the preset objectives. It presents thorough analysis of investigations directed to creation of varieties resistant to diseases and infestants with usage of donors of oligogenic resistance and their combination in one genotype. Selection peculiar...

  11. Phenolic compounds and ascorbic acid in black currant (Ribes nigrum L.)

    OpenAIRE

    Vagiri, Michael Rajeev

    2014-01-01

    Black currant is an edible soft fruit crop that is now attracting increased scientific attention due to its high content of potentially beneficial phenolic compounds and ascorbic acid. Using HPLC and spectrophotometry, this thesis examined the content of phenolic compounds in buds, leaves and fruits of black currant plants grown in southern and northern Sweden. In addition, the content of ascorbic acid, soluble solids, titratable acidity and total anthocyanins were studied in the fruits. Diff...

  12. The presence of phytoplasma in black currant infected with the blackcurrant reversion disease

    Czech Academy of Sciences Publication Activity Database

    Špak, Josef; Přibylová, Jaroslava; Kubelková, Darina; Špaková, Vlastimila

    Aberdeen : University of Aberdeen, 2004. s. 52. [Discovery, Development and Delivery in Plant Pathology. Conference of the EFPP /7./ and BSPP Presidential Meeting 2004. 05.09.2004-10.09.2004, Aberdeen] R&D Projects: GA MŠk OC 853.001 Keywords : virus diseases * black currant Subject RIV: EE - Microbiology, Virology

  13. Gall mite inspection on dormant black currant buds using machine vision

    DEFF Research Database (Denmark)

    Nielsen, M. R.; Stigaard Laursen, Morten; Jonassen, M. S.;

    2013-01-01

    This paper presents a novel machine vision-based approach detecting and mapping gall mite infection in dormant buds on black currant bushes. A vehicle was fitted with four cameras and RTK-GPS. Results compared automatic detection to human decisions based on the images, and by mapping the results ...

  14. MICROSATELLITE LOCI POLYMORPHISM IN RUSSIAN BLACK CURRANT (Ribes nigrum L.) VARIETIES FROM COLLECTION OF ALL-RUSSIAN RESEARCH INSTITUTE OF BREEDING FRUIT CROPS

    OpenAIRE

    A.V. PIKUNOVA; S.D. KNYAZEV; A.Yu. BAKHOTSKAYA; A.A. KOCHUMOVA

    2015-01-01

    Black currant is the main berry crop in Russia. The need to improve its assortment requires new effective methods to be involved in breeding. Application of DNA markers as a modern approach in dealing with germplazm is intensively used abroad in works on black currant plants. We are the first in Russia who used SSR DNA markers in studying black currant gene pool. In this paper we report genotyping 27 black currant accessions from the collection of the All-Russian Research Institute of Breedin...

  15. Evaluation of black currant collection in Pūre Horticultural Research Station, Latvia

    OpenAIRE

    Laugale, Valda

    2007-01-01

    Pūre Horticultural Research Station’s black currant collection includes more than 130 accessions. Every year the collection is supplemented with new cultivars and selections of different origin. The preliminary evaluation of accessions is carried out to clarify the suitability of accessions for using in breeding and commercial growing under Latvian conditions. Phenological traits, winterhardiness, yield, fruit quality, and resistance to diseases and gall mite of 30 accessions were evaluated i...

  16. Characterisation of cell wall polysaccharides in bilberries and black currants

    NARCIS (Netherlands)

    Hilz, H.

    2007-01-01

    During berry juice production, polysaccharides are released from the cell walls and cause thickening and high viscosity when the berries are mashed. Consequences are a low juice yield and a poor colour. This can be prevented by the use of enzymes that degrade these polysaccharides. To use these enzy

  17. Studies on the Flavonoids and Antioxidant Activities in Leaves of Black Currant

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    The fresh leaves and oven-dried leaves from three varieties of black currant (Brodtrop,liangye,Risager)were analysed for the total contents of flavonoids by spectrophotometric methods in terms of rutin equivalent.In addition,antioxidant activities of different addition amounts of extracts of black currant (Brodtrop)leaves in lard were measured by the Oven-Storage Test,and compared with the synthetic antioxidants.The results showed the contents of the flavonoids were very rich in the leaves of three varieties from black currant.Among them the leaves of Brodtrop had the highest contents of flavonoids followed by liangye and Risager.The total contents of flavonoids in fresh leaves reach 231.70 mg/100 g,170.01 mg/100 g and 78.07 mg/100 g respectively.In the same circumstance the oven-dried leaves were 397.82 mg/100 g,275.89 mg/100 g and 169.73 mg/100 g.The extracts of the leaves from Brodtrop exhibited strong antioxidant activities on lard,which increased with the addition amount of the flavonoid extracts.The antioxidant activities decreased in the order of 0.02% quercetin >0.02% BHT(butylated hydroxy-toluene)>0.40% extracts>0.20% extracts>0.10% extracts>0.05% extracts>0.02% extracts>control.

  18. Estimation of variation and correlation analysis for yield components in black currant cultivars

    Directory of Open Access Journals (Sweden)

    Rakonjac Vera

    2015-01-01

    Full Text Available Creating genotypes that will be characterized by high yields, good quality and other favorable agronomic characters is a major objective of most currant breeding programs worldwide. For easier and faster achievement of these goals and identification of superior genotypes suitable for use as parents in future hybridization programs, study of genetic parameters seems to be obligatory. In this regard, the aims of our study were to estimate components of variability and heritability, and do correlation analysis for yield components in order to determine efficient strategies for improving yield in black currant breeding programs. Significant differences between cultivars were established for all studied traits. A high proportion of genotypic variance was found with bush width, no. of shoots per bush, bunch weight and berry weight indicating that genetic improvement for these traits through breeding was achievable. Opposite, seasonal variance was high for bush height, no. of bunch per bush and yield. The high heritability coefficients (0.80-0.94 detected for all traits studied reflect the close agreement between their phenotypic and genotypic values. Also, most pairs of traits were similarly correlated at both phenotypic and genotypic levels. So, yield was significantly and positively correlated with bush height, no of bunch per bush and bunch weight. These results imply a rapid response of black currants to selection. [Projekat Ministarstva nauke Republike Srbije, br. 46013 i FP7 Project AREA 316004

  19. Reasoned opinion on the modification of the existing MRLs for metalaxyl-M in currant (red, black and white

    Directory of Open Access Journals (Sweden)

    European Food Safety Authority

    2013-07-01

    Full Text Available In accordance with Article 6 of Regulation (EC No 396/2005, the United Kingdom, hereafter referred to as the evaluating Member State (EMS, received an application from the Horticultural Development Company to modify the existing MRL for the active substance metalaxyl-M in currants. In order to accommodate for the intended use of metalaxyl-M, the United Kingdom proposed to raise the existing MRL from the limit of quantification (LOQ of 0.05 mg/kg to 0.4 mg/kg. The United Kingdom drafted an evaluation report in accordance with Article 8 of Regulation (EC No 396/2005, which was submitted to the European Commission and forwarded to EFSA. According to EFSA the data are sufficient to derive a MRL proposal of 0.4 mg/kg for the proposed use on currants (red, black and white. Adequate analytical enforcement methods are available to control the residues of metalaxyl-M in currants. Based on the risk assessment results, EFSA concludes that the proposed use of metalaxyl-M on currants (red, black and white will not result in a consumer exposure exceeding the toxicological reference values and therefore is unlikely to pose a consumer health risk.

  20. 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...

  1. Purification, characterization and antiglycation activity of a novel polysaccharide from black currant.

    Science.gov (United States)

    Xu, Yaqin; Liu, Gaijie; Yu, Zeyuan; Song, Xiumei; Li, Xingguo; Yang, Yu; Wang, Libo; Liu, Lu; Dai, Jing

    2016-05-15

    A novel polysaccharide fraction (BCP-1) was extracted from the black currant fruit by ultrasound-assisted compound enzyme and purified by chromatography on macroporous resin D4006, anion-exchange Q-Sepharose FF and Sephadex G-100 columns. BCP-1 consisted of galacturonic acid, xylose, mannose, glucose and galactose in a ratio of 1.00:3.14:1.83:17.90:1.98 and its molecular weight was 14,050 Da. The preliminary structure features of BCP-1 were investigated by FT-IR and NMR. SEM and Congo red test showed that BCP-1 had honeycomb-like structure, but no triple helix structure. BCP-1 exhibited significant inhibitory abilities on protein glycation. Especially, BCP-1 showed obvious inhibitory effects on the formation of dicarbonyl compounds and AGEs (% inhibition of 66.95 ± 0.33% and 67.15 ± 0.40% respectively), but weaker inhibition Amadori compound production (max. 37.15 ± 0.36% inhibition). This suggested that the inhibitory action of BCP-1 on protein glycation was more effective on the later phases of dicarbonyl compounds and AGEs formation. PMID:26776026

  2. Separation and Purification of Flavonoids from Black Currant Leaves by High-Speed Countercurrent Chromatography and Preparative HPLC

    OpenAIRE

    He, Dajun; Huang, Yun; Ayupbek, Amatjan; Gu, Dongyu; Yi YANG; Aisa, Haji Akber; Ito, Yoichiro

    2010-01-01

    High-speed countercurrent chromatography (HSCCC) has been successfully used for the preparative isolation of flavonoids from the ethyl acetate extracts of black currant leaves. The HSCCC separation was performed with a two-phase solvent system composed of n-hexane/EtOAc/MeOH/H2O (1:10:1:10, v/v) at a flow rate of 1.5 mL/min. When the flow rate was increased from 1.0 to 3.0 mL/min, the retention of stationary phase decreased from 60.3% to 39.7% resulting in loss of peak resolution, while the s...

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

    International Nuclear Information System (INIS)

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

  4. Detection, stability and redox effects of black currant anthocyanin glycosides in vivo: Positive identification by mass spectrometry

    DEFF Research Database (Denmark)

    Nielsen, I. L. F.; Nielsen, S. E.; Ravn-Haren, Gitte;

    2001-01-01

    Anthocyanins are ingested as the red and blue coloured pigments in berries and red wine. They are potent antioxidants and their redox actions might positively affect health. It is therefore of interest to device a method to determine these compounds in blood and excreta, and to determine their...... stability, their biokinetics, and the forms in which they are absorbed and excreted. In the present study we have examined their stability in urine, their urinary excretion in rabbits, and their presence in human plasma and urine from a single volunteer. Urine samples containing anthocyanins can be stored...... for at least 7 months at 80 degreesC, provided they are acidified during collection, added an internal standard and stored at pH around 1.8. Black currant anthocyanins are absorbed and excreted quickly with a peak plasma concentration around I h after a single dose. Within 0.5-2 hours after dosing...

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

    DEFF Research Database (Denmark)

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

    2011-01-01

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

  6. Genetic diversity among some currants (Ribes spp.) cultivars as assessed by AFLP markers

    International Nuclear Information System (INIS)

    Currants cultivation has increased its popularity in Turkey due to the use of more currants in Turkish cuisine. To provide farmers with well adapted currants cultivars, some currants cultivars have been planted in various geographical regions of Turkey. In this study, genetic diversity among some of these currants cultivars has been analyzed using AFLP markers. Our results indicated that red and black currants genotypes are genetically distinct, sharing very small proportion of AFLP markers. Selected currants genotypes from Turkey shared all AFLP markers suggesting that they might be the same genotype. (author)

  7. The effects of juice processing on black mulberry antioxidants

    NARCIS (Netherlands)

    Tomas, M.; Toydemir, G.; Boyacioglu, D.; Hall, R.D.; Beekwilder, M.J.; Capanoglu, E.

    2015-01-01

    Black mulberry fruit is processed to juice at significant scale in Turkey. The effect of industrial-scale juice production on black mulberry antioxidants was evaluated using samples collected from the main steps of processing; including the selection of fruits, washing, mechanical milling, mashing,

  8. Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions.

    Science.gov (United States)

    Buchweitz, M; Speth, M; Kammerer, D R; Carle, R

    2013-08-15

    The effects of different pectins on the stabilisation of black currant anthocyanins in viscous model solutions at pH 3.0 were investigated. For this purpose, low esterified amidated (AM), low (LM) and high (HM) methoxylated citrus and apple pectins and a sugar beet pectin were added to a purified anthocyanin extract (ACN-E) and to an extract containing anthocyanins and non-anthocyanin phenolics (PP-E). Model systems were stored at 20±0.5°C in the dark. Anthocyanin contents were monitored by HPLC analysis over a period of 18 weeks, and half-life and destruction values were calculated. In all pectic model solutions anthocyanin stability was significantly improved compared to stability of the extracts without added pectins (blank). Best stabilisation was obtained with AM pectin, followed by LM and HM pectins. In model systems containing citrus pectins, anthocyanin stabilisation was better compared to that of apple pectins having similar degrees of esterification and amidation, respectively. This was primarily due to the strong interaction of delphinidin glycosides with the citrus pectins, whereas stabilisation of cyanidin derivatives was less important. Sugar beet pectin improved anthocyanin stability only to a limited extent. In the presence of non-anthocyanin phenolics (PP-E) the impact of the pectin source was even more pronounced than the effect of the pectin type. Addition of citrate to pectic systems accelerated anthocyanin decay. Stabilising effects of pectins were hardly noticeable when evaluating total phenolic content (TPC, Folin-Ciocalteu) and antioxidant capacity during storage. Highest TPC, TEAC- and FRAP values were observed in systems containing citrus pectin, which was in contrast to sugar beet pectin, where values fell below those of the blank after storage. PMID:23561223

  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. Composition and antimicrobial activity of the essential oil of the leaves of black currant (Ribes nigrum L. cultivar Čačanska crna

    Directory of Open Access Journals (Sweden)

    TODOR VULIĆ

    2010-01-01

    Full Text Available The essential oil from the leaves of the Serbian black currant cultivar Čačanska crna, obtained by hydrodistillation, was analyzed by gas chromato¬graphy-flame ionization detection and GC–mass spectrometry. The most abundant volatile compounds were D3-carene (18.7 %, b-caryophyllene (17.7 %, sabinene (11.6 %, cis-b-ocimene (10.6 % and a-terpinolene (10.6 %. The antimicrobial activity of the oil was evaluated against 14 micro-organisms, including two clinical isolated strains, using the broth microdilution method. The most susceptible micro-organisms were Escherichia coli, Streptococcus faecalis, Staphylococcus aureus, Candida albicans and Trichophyton mentagrophytes isolates. Furthermore, the flavonol aglycones in the leaves after acid hydrolysis were qualitatively and quantitatively analysed by HPLC, and quercetin was found to be the dominant compound (84 mg/g dw.

  11. Antiviral activity of Ladania067, an extract from wild black currant leaves against influenza A virus in vitro and in vivo

    Directory of Open Access Journals (Sweden)

    OliverPlanz

    2014-04-01

    Full Text Available Influenza, a respiratory disease caused by influenza viruses, still represents a major threat to humans and several animal species. Besides vaccination, only two classes of drugs are available for antiviral treatment against this pathogen. Thus, there is a strong need for new effective antivirals against influenza viruses. Here, we tested Ladania067, an extract from the leaves of the wild black currant (Ribes nigrum folium for potential antiviral activity against influenza A virus in vitro and in vivo. In the range of 0 - 1mg/ml the extract showed no cytotoxic effect on three cell lines and a CC50 of 0.5 ± 0.3 mg/ml, on PBMCs. Furthermore, the extract did not influence the proliferative status of human lymphocytes. In contrast, Ladania067 was highly effective (EC50 value: 49.3 ± 1.1 ng/ml against the human pandemic influenza virus strain A/Regensburg/D6/09 (H1N1. The extract exhibited an antiviral effect when the virus was pre-incubated prior to infection or when added directly after infection. No antiviral effect was found when infected cells were treated 2, 4 or 8 h after infection, indicating that Ladania067 blocks a very early step in the virus infection cycle. In the mouse infection model we were able to demonstrate that an intranasal application of 500 µg Ladania067 inhibits progeny virus titers in the lung up to 85% after 24 h. We conclude that the extract from the leaves of the wild black currant may be a promising source for the identification of new molecules with antiviral functions against influenza virus.

  12. Reasoned opinion on the modification of the existing MRLs for metalaxyl-M in currant (red, black and white)

    OpenAIRE

    European Food Safety Authority

    2013-01-01

    In accordance with Article 6 of Regulation (EC) No 396/2005, the United Kingdom, hereafter referred to as the evaluating Member State (EMS), received an application from the Horticultural Development Company to modify the existing MRL for the active substance metalaxyl-M in currants. In order to accommodate for the intended use of metalaxyl-M, the United Kingdom proposed to raise the existing MRL from the limit of quantification (LOQ) of 0.05 mg/kg to 0.4 mg/kg. The United Kingdom drafted an ...

  13. Characterization of chemical, biological and antiproliferative properties of fermented black carrot juice, shalgam

    Science.gov (United States)

    Shalgam juice is a dark red-colored and sour fermented beverage produced and consumed in Turkey. The main ingredient of shalgam juice is black carrot, which is rich in anthocyanins. In this study, commercially available shalgam juice was characterized by determining its chemical composition and anti...

  14. Encapsulation of black carrot juice using spray and freeze drying.

    Science.gov (United States)

    Murali, S; Kar, Abhijit; Mohapatra, Debabandya; Kalia, Pritam

    2015-12-01

    Black carrot juice extracted using pectinase enzyme was encapsulated in three different carrier materials (maltodextrin 20DE, gum arabic and tapioca starch) using spray drying at four inlet temperatures (150, 175, 200 and 225 ℃) and freeze drying at a constant temperature of - 53 ℃ and vacuum of 0.22-0.11 mbar with the constant feed mixture. The products were analyzed for total anthocyanin content, antioxidant activity, water solubility index, encapsulation efficiency and total colour change. For both the drying methods followed in this study, maltodextrin 20DE as the carrier material has proven to be better in retaining maximum anthocyanin and antioxidant activity compared to gum arabic and tapioca starch. The best spray dried product, was obtained at 150 ℃. The most acceptable was the freeze dried product with maximum anthocyanin content, antioxidant activity, water solubility index, encapsulation efficiency and colour change. PMID:25367889

  15. 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...

  16. Separation of monoglycosides from fruit juice by diafiltration

    OpenAIRE

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

    2010-01-01

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

  17. Antimicrobial activity, phyto chemical profile and trace minerals of black mulberry (morus nigra l.) fresh juice

    International Nuclear Information System (INIS)

    In the present work, the fresh juice of black mulberry (Morus nigra) was tested for antimicrobial activity against various pathogenic microorganisms. Total antioxidant contents, total phenolic contents, total anthocyanins, trace minerals, total acid contents, total solids and ascorbic acid content were also evaluated. The results showed good antimicrobial activity both for Gram- positive and Gram-negative bacteria, with highest zones of inhibition for Bacillus spizizenii (19.68 mm, Gram-positive) and Pseudomonas aeruginosa (19.87 mm, Gram-negative). The black mulberry juice was rich in ascorbic acid (23.45 mg/100 g), had low overall acid content (1.60 %) and had 19% total soluble solids. The average total anthocyanins and total phenolic contents of black mulberry juice were 769 mu g/g of cyanidin 3-glucoside equivalent (Cy 3-gly) per gram and 2050 mu g of gallic acid equivalent (GAE) per gram of fresh juice. The average antioxidant activity (Trolox equivalent, TE) of fresh juice was 14.00 mu mol/g according to a FRAP assay and 20.10 mu mol/g according to a DPPH assay. The fresh juice was also rich in a variety of trace minerals. (author)

  18. TRAMINER BLACK - NEWEST WINE AROMATHIC GRAPE VARIETY WITH COLORED PULP AND JUICE

    OpenAIRE

    Zamanidi P. C.; Troshin L. P.; Maltabar L. M.

    2014-01-01

    Newest breeding aromatic grape variety with colored pulp and juice is Traminer black bred in Athens Viticulture Institute (Greece) P.Zamanidi, L.Troshin and L.Maltabar in 2007 by crossing the Ukrainian (Odessian) black varieties (Alicante Bouschet x Cabernet Sauvignon) with the European Traminer pink. According to the morphological and physiological characteristics related to the group of Western European varieties. Length of production period 136-145 days. The strength of growth shoots is st...

  19. TRAMINER BLACK - NEWEST WINE AROMATHIC GRAPE VARIETY WITH COLORED PULP AND JUICE

    Directory of Open Access Journals (Sweden)

    Zamanidi P. C.

    2014-01-01

    Full Text Available Newest breeding aromatic grape variety with colored pulp and juice is Traminer black bred in Athens Viticulture Institute (Greece P.Zamanidi, L.Troshin and L.Maltabar in 2007 by crossing the Ukrainian (Odessian black varieties (Alicante Bouschet x Cabernet Sauvignon with the European Traminer pink. According to the morphological and physiological characteristics related to the group of Western European varieties. Length of production period 136-145 days. The strength of growth shoots is strong (2,1-3,0 m. Productivity is high. The average weight of bunch 200 grams. Characterized by a high resistance to cold, drought resistance and increased resistance to fungal diseases in comparison with common varieties of Vitis vinifera L. Flower is hermaphrodite. Clusters are short or medium, conical, sometimes with wing, average density. Berry is small, round, blue-black coloring, with a thick waxy coating. Peel thick, dense, durable. Pulp and juice intensely colored, with a taste of Gewurztraminer. Content of sugar is very high: in the bushes on the stale grapes reaches more than 40%. Prolonged preservation of crop on bushes. Sort intended for manufacturing intensely colored dry red wines of excellent grade and high-quality sparkling, dessert, sweet wines and liqueurs, and is suitable for high-quality juices. When used in blends with other varieties, enhances coloration, completeness of taste and improves the bouquet of wine

  20. Review of nutritional ingredients and health protectal function of black currant fruit and its prospect in industrial development/Huo Junwei, LI%黑穗醋栗营养成分和保健功能及产业发展前景

    Institute of Scientific and Technical Information of China (English)

    霍俊伟; 李著花; 秦栋

    2011-01-01

    Black currant (Ribes nigrum L.) is a little soft fruit cultivated extensively in the Northern Hemisere. Fresh blackcurrant fruit contains many functional and bioactive compounds such as soluble sugarorganic acid, diverse vitamin fiavonoids anthocyanidins, multi-amino acidswhich may protect body against chronic diseases, it also contains diverse minerals elements, such as phosoruscal ciummagnesiumiron zin cunsaturated fatty acids in the fruit. In addition, the seedsfruits and leaves of blackcurrant can be processed into various products. Especially. In this paper according to the review about nutritional ingredients and health protectal function in currant fruit some suggestions were proposed about industrial development prospect in blackcurrant in China which give the direction for the exploitation and utilization of the nutritive value in black currant berry.%黑穗醋栗是一种在北半球广泛栽培的小浆果,果实中富含糖、酸、多种维生素、多酚、类黄酮、花青素、氨基酸、各种无机元素如磷、钙、镁、铁、锌等,及不饱和脂肪酸等具有生物活性的营养成分,种子、果实和叶子均可利用,实际生产中主要利用的是果实.该文主要针对黑穗醋栗果实中的营养成分及保健功能进行了综述,旨在为黑穗醋栗营养价值的开发利用提供一定的参考和指导作用.

  1. Mutant lines of currant tomato, valuable germplasm with multiple disease resistance

    International Nuclear Information System (INIS)

    Studies were carried out for two years on eight mutant lines of currant tomato at the Krymsk Experimental Breeding Station of the N.I. Vavilov All-Union Scientific Research Institute of Plant-Growing (VIR). The station is situated in an area of commercial field tomato growing (Krasnodar region). The mutant lines of currant tomato (VIR specimen No. k-4053) were obtained through chronic gamma-irradiation. A disease resistance evaluation of the mutants was carried out for Verticillium wilt (Verticillium albo-atrum Rein. and Berth.), for black bacterial spotting (Xanthomonas vesicatoria Dows.), for tobacco mosaic virus Nicotiana 1 Smith), for streak virus (Nicotiana 1), for the combination TMV with X and Y potato viruses, for cucumber virus (Cucumis 1), and also for top rot. Fifty plants of each mutant line were evaluated and checks were made three times in each season. A comparison of the currant tomato mutants with the standard tomato varieties demonstrates the better resistance shown by the mutant germplasm to the main pathogens. The degree to which some currant tomato mutants were affected by Verticillium was lower than that of the most VerticiIlium-resistant samples of tomato evaluated between 1975 and 1981. The mutants of currant tomato should therefore be of interest as germplasm in breeding tomatoes for improved multiple disease resistance

  2. 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

  3. Separation of monoglycosides from fruit juice by diafiltration

    DEFF Research Database (Denmark)

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

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

  4. Antioxidant effect of squeezed juice from black radish (Raphanus sativus L. var niger) in alimentary hyperlipidaemia in rats.

    Science.gov (United States)

    Lugasi, Andrea; Blázovics, Anna; Hagymási, Krisztina; Kocsis, Ibolya; Kéry, Agnes

    2005-07-01

    Black radish (Raphanus sativus L. var. niger) root has been used in folk medicine since antiquity as a natural drug for the stimulation of bile function. According to in vitro studies the squeezed juice from black radish root exhibited significant antioxidant properties. In the present study, the beneficial effect of the black radish juice on some free radical reactions in rats fed with a diet rich in lipids (20% sunflower oil, 2% cholesterol, 0.5% cholic acid in normal chow) was examined. Thiobarbituric acid reactive substances and conjugated diene concentrations were significantly higher, while the antioxidant enzyme activities and the free radical scavenging capacity were lower in hyperlipidaemic rats compared with normal controls. Supplementation of the lipid-rich diet with black radish juice resulted in a significant improvement of the parameters mentioned above. Although the exact mechanism of the biologically active compounds in black radish on the lipid metabolism and lipid peroxidation is not clear yet, a beneficial effect of the drug was evident in alimentary hyperlipidaemia. PMID:16161062

  5. High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties.

    Science.gov (United States)

    Mattila, Pirjo H; Hellström, Jarkko; Karhu, Saila; Pihlava, Juha-Matti; Veteläinen, Merja

    2016-08-01

    This study provides information on the variation of anthocyanin and flavonol contents and composition in 32 black and 12 redcurrant varieties, as well as flavonol contents and composition in two green-fruited blackcurrant (green currant) and one white currant varieties conserved in a national ex situ germplasm field collection in Finland, North Europe. Flavonols were analysed as aglycones and anthocyanins as authentic compounds using HPLC methods. In blackcurrants, total anthocyanin content varied 1260-2878mg/100g dry weight and total flavonol content 43.6-89.9mg/100g dry weight. In redcurrants, the content of anthocyanins and flavonols varied 138-462mg/100g dry weight and from not detectable to 17.7mg/100g dry weight, respectively. The green currants contained flavonols 26.1 and 15.4mg/100g dry weight, while in the white variety no flavonols were detected. A positive correlation was found between the total content of anthocyanins and flavonols in both black and redcurrants. Berry size was negatively related to the flavonoid content in redcurrants but not in blackcurrants. The results revealed that some old varieties may be of particular interest when high contents or special composition of flavonoids are desired. PMID:26988470

  6. Effect of Black Grape Juice against Heart Damage from Acute Gamma TBI in Rats

    Directory of Open Access Journals (Sweden)

    Edson Ramos de Andrade

    2013-09-01

    Full Text Available The aim of this study was to evaluate the potential positive effect of black grape juice (BGJ on lipid peroxidation considering Total Body Irradiation (TBI in Wistar rats. As a potential feasible means of evaluation in situ, blood serum lactate dehydrogenase (LDH levels were evaluated as a marker for heart damage from acute radiation syndrome (ARS. Twenty rats were divided into four groups, two of them being irradiated by gamma-rays from a Co-60 source. Animals were treated by gavage with 2 mL per day of BGJ or placebo for one week before and 4 days after 6 Gy whole body gamma-irradiation, when they were euthanasiated. LDH on serum and lipid peroxidation on heart tissue were evaluated. High concentration of metabolites from lipid peroxidation in heart, and high LDH level on serum were found only in gamma-irradiated group given placebo, mainly at the first 24 h after radiation. Phytochemical analysis of BGJ was performed by determining total phenolics, flavonoids, and tannins followed by a high-performance liquid chromatography (HPLC/DAD analysis, which showed resveratrol as the major constituent. Results suggest that BGJ is a good protective candidate compound against heart damage from ARS and its effects suggest its use as a radiomodifier.

  7. 7 CFR 52.1857 - Grades of zante currant raisins.

    Science.gov (United States)

    2010-01-01

    ... Raisins § 52.1857 Grades of zante currant raisins. (a) “U.S. Grade A” is the quality of Zante Currant Raisins that have similar varietal characteristics; that have a good typical color; that have a good... Maximum count U.S. Grade A U.S. Grade B Pieces of stem 1 per 24 ounces 1 per 16 ounces. Seeds (in...

  8. Computer-Assisted Structure Elucidation of Black Chokeberry (Aronia melanocarpa) Fruit Juice Isolates with a New Fused Pentacyclic Flavonoid Skeleton.

    Science.gov (United States)

    Naman, C Benjamin; Li, Jie; Moser, Arvin; Hendrycks, Jeffery M; Benatrehina, P Annécie; Chai, Heebyung; Yuan, Chunhua; Keller, William J; Kinghorn, A Douglas

    2015-06-19

    Melanodiol 4″-O-protocatechuate (1) and melanodiol (2) represent novel flavonoid derivatives isolated from a botanical dietary supplement ingredient, dried black chokeberry (Aronia melanocarpa) fruit juice. These noncrystalline compounds possess an unprecedented fused pentacyclic core with two contiguous hemiketals. Due to having significant hydrogen deficiency indices, their structures were determined using computer-assisted structure elucidation software. The in vitro hydroxyl radical-scavenging and quinone reductase-inducing activity of each compound are reported, and a plausible biogenetic scheme is proposed. PMID:26030740

  9. Gut Microbial Metabolism of Polyphenols from Black Tea and Red Wine/Grape Juice Is Source-Specific and Colon-Region Dependent

    NARCIS (Netherlands)

    Dorsten, van F.A.; Peters, S.; Gross, G.; Gomez-Roldan, V.; Klinkenberg, M.; Vos, de R.C.; Vaughan, E.E.; Duynhoven, van J.P.M.; Possemiers, S.; Wiele, van der T.; Jacobs, D.M.

    2012-01-01

    The colonic microbial degradation of a polyphenol-rich black tea extract (BTE) and red wine/grape juice extract (RWGE) was compared in a five-stage in vitro gastrointestinal model (TWINSHIME). Microbial metabolism of BTE and RWGE polyphenols in the TWINSHIME was studied subsequently in single- and c

  10. PIST – IS THE NEWEST BLACK BERRY WINE GRAPE VARIETY WITH COLORED FLESH AND JUICE, FOR THE PRODUCTION GLOBAL BENEFIT RED WINES

    OpenAIRE

    Zamanidi P. C.; Troshin L. P.; Radchevskiy P. P.

    2014-01-01

    Newest technical black berry variety named Piste (“Faith” in Greek) with colored flesh and juice breeded at Athens Institute of Viticulture (Greece) by researchers Zamanidi P., L. Troshin and P. Radchevskii in 2007 by crossing the Greek varieties Afoos (Mavrodafni x Alicante Boucher) with Ukrainian variety Odessa black (Alicante Bouchet x Cabernet Sauvignon). Duration of production period is 146-155 days. Growth of shoots is strong (2,1-3,0 m). The percentage of productive shoots is more than...

  11. Impact of flavonoid-rich black tea and beetroot juice on postprandial peripheral vascular resistance and glucose homeostasis in obese, insulin-resistant men: a randomized controlled trial

    OpenAIRE

    Fuchs, Dagmar; Nyakayiru, Jean; Draijer, Richard; Mulder, Theo P. J.; Hopman, Maria T. E.; Eijsvogels, Thijs M. H.; Thijssen, Dick H

    2016-01-01

    Background Insulin-stimulated muscle blood flow facilitates plasma glucose disposal after a meal, a mechanism that is impaired in obese, insulin-resistant volunteers. Nitrate- or flavonoid-rich products, through their proposed effects on nitric oxide, may improve postprandial blood flow and, subsequently, glucose disposal. To investigate whether a single dose of nitrate-rich beetroot juice or flavonoid-rich black tea lowers postprandial muscle vascular resistance in obese volunteers and alter...

  12. Study on the fermentation drink of black fungus juice by lactobacillus%黑木耳乳酸发酵饮料的研制

    Institute of Scientific and Technical Information of China (English)

    都风华; 田兰英; 崔永华; 王俊颖; 陈田甜

    2011-01-01

    主要探讨了以黑木耳为原料,利用乳酸菌发酵,制作具有黑木耳特殊芳香和营养价值的黑木耳乳酸发酵饮料.主要研制了黑木耳汁的制备、黑木耳汁乳酸发酵条件的筛选、黑木耳乳酸发酵饮料的调配及其稳定性,运用模糊数学对黑木耳乳酸发酵饮料进行了感官质量的评定,确定了最佳的工艺条件,即黑木耳汁制备的最佳条件为料水比1:200、浸泡温度90℃、浸泡时间120min;黑木耳汁发酵的最佳条件为黑木耳汁含量为50%,脱脂乳50%,发酵温度为41℃,发酵时向10h,接种量6%;黑木耳乳酸发酵饮料的最佳配方为黑木耳发酵原汁75%,柠檬酸0.09%,白砂糖2%,β-环糊精0.015%.这样制得的黑木耳汁饮料在加入0.09%黄原胶、0.03%海藻酸钠、0.2%CMC稳定剂后,在60℃25MPa条件下均质,可以达到良好的稳定状态.%Using black fungus as a material and fermented by lactobacillus,the development of black fungus drink by lactobacillus fermentation,which possessed special black fungus fragrance and nutrition value was studied. The preparation of black fungus juice, the optimal conditions of black fungus juice fermentation by lactobacillus, the formula selection of black fungus fermentation drink by lactobacillus were also studied. The optimal processing conditions were defined by sense evaluate of fuzzy mathematics for the fermentation drink of black fungus juice by lactobacillus. The optimal conditons of preparation of black fungus juice were:the ratio of black fungus to water was 1∶200, soaking temperature 90℃, soaking time 120min. The optimal fermentation conditons were: the content of black fungus juice 50%, the fermentation temperature 41℃, the fermentation time 10h, inoculum size 6% .The optimal formula was:black fungus fermented original juice 75%, citric acid 0.09%, sugar 2%, β-CyD 0.015% .The obtained black fungus drink posessed good stability in under 60℃ 25MPa homogenization and in the

  13. 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

  14. PIST – IS THE NEWEST BLACK BERRY WINE GRAPE VARIETY WITH COLORED FLESH AND JUICE, FOR THE PRODUCTION GLOBAL BENEFIT RED WINES

    Directory of Open Access Journals (Sweden)

    Zamanidi P. C.

    2014-12-01

    Full Text Available Newest technical black berry variety named Piste (“Faith” in Greek with colored flesh and juice breeded at Athens Institute of Viticulture (Greece by researchers Zamanidi P., L. Troshin and P. Radchevskii in 2007 by crossing the Greek varieties Afoos (Mavrodafni x Alicante Boucher with Ukrainian variety Odessa black (Alicante Bouchet x Cabernet Sauvignon. Duration of production period is 146-155 days. Growth of shoots is strong (2,1-3,0 m. The percentage of productive shoots is more than 90. The yield is very high: 25-30 t / ha. The average weight of clusters is 250 g. It can be characterized by high winter hardiness, drought resistance and increased resistance to fungal diseases in comparison with varieties of Vitis vinifera. Flower is hermaphrodite. Cluster is medium, conical, sometimes with wings, medium density. Berry is small, round, blue-black color with a thick waxy coating. The skin is medium thickness, dense and durable. Pulp and juice are intensely colored. Very high sugar content. Variety is intended for the production of intensely colored dry red wines of excellent class, as well as high-quality sparkling wines, dessert, sweet and liqueur wines; suitable for the manufacture of high-quality strong colored juices. When used in blends with other varieties enhances color, full flavor and enhances the bouquet of the wine

  15. Molecular characterization of a novel capillovirus from red currant.

    Science.gov (United States)

    Petrzik, Karel; Přibylová, Jaroslava; Koloniuk, Igor; Špak, Josef

    2016-04-01

    The complete nucleotide sequence of a novel virus from red currant, provisionally named currant virus A (CuVA), was determined. The genome is 7925 nucleotides long and has a 3'-poly(A) tail. The genome organization with two overlapping open reading frames is similar to that of capilloviruses, but the CuVA genome is about 600 nucleotides longer than that of the longest known capillovirus, cherry virus A. The RNA is predicted to encode a polyprotein with domains of methyltransferase, 2OG-Fe(II) oxygenase, papain-like protease, RNA helicase, RdRp, and capsid protein. Phylogenetic analysis confirms that CuVA is a new and distinct member of the genus Capillovirus. PMID:26754736

  16. 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

  17. A Study of Red and White Currant Varieties

    Directory of Open Access Journals (Sweden)

    Nedyalka STOYANOVA

    2008-08-01

    Full Text Available This study was carried out during 2002-2005 at the Small-Fruit Department in Kostinbrod. The objective of the investigation was to determine the effect of climate on shoot growth, flower cluster formation, berry drop, and yield of six red currant varieties and one white currant variety - Vierlanden rot, Jonkheer van Tets, Vesaillesy piros, Red lake, Heros, Krasnaya viksne and White Versailles. The variability of the varieties was evaluated. These varieties have been characterized as having a mid to high percentage of stable berries, those which do not drop off before harvest (60.00 % for White Versailles - 82.25 % for Krasnaya viksne. The number of basal shoots varied from 10.5 (White Versailles to 18.7 (Krasnaya viksne and the number of clusters, from 24.8 to 74.3. Krasnaya viksne, Jonkheer van Tets, Vierlanden rot and Red Lake formed the greatest number of clusters. Krasnaya viksne, Jonkheer van Tets and Red Lake were the most fruitful varieties in the existing climatic conditions.

  18. Caracterização do suco de amora-preta elaborado em extrator caseiro Characterisation of black-berry juice prepared in a domestic extractor

    Directory of Open Access Journals (Sweden)

    Renata Vieira da Mota

    2006-06-01

    Full Text Available O trabalho objetivou avaliar a composição físico-química, aceitabilidade e efeito do armazenamento na qualidade do suco de amora-preta elaborado em um extrator caseiro. Os frutos foram avaliados quanto à composição físico-química e separados de acordo com o teor de antocianinas em três grupos: acima de 160 mg/100 g (Guarani, de 120-160 mg/100 g (Caingangue e Comanche e abaixo de 120 mg/100 g (Tupy, Seleção 97 e Cherokee. Os sucos foram pasteurizados e analisados quanto aos teores de pH, sólidos solúveis totais, acidez total titulável, carboidratos solúveis, extrato seco e antocianinas. A extração por 2 h apresentou rendimento de 84%. As antocianinas foram os compostos que sofreram alteração mais significativa na elaboração do suco, com redução média de 42%. O suco apresentou aceitabilidade superior a 85%. O armazenamento em adega ou sob refrigeração alterou de forma significativa apenas o teor de antocianinas dos sucos, cuja degradação foi menor nas amostras conservadas sob refrigeração.The aim of this study was the evaluation of physico-chemical composition, acceptability and storage effects on the quality of black-berry juice prepared in a domestic extractor. Fruits were analysed for their chemical properties and divided in three groups, according to anthocyanin content: above 160 mg/100 g (Guarani, 120-160 mg/100 g (Caingangue and Comanche and below 120 mg/100 g (Tupy, Seleção 97, Cherokee. The pasteurised juices were analysed for parameters related to quality, such as pH, total soluble sugars, titratable acidity, dry extract and anthocyanin content. Extraction for two hours resulted in a yield of 84%. Juice extraction reduced the anthocyanin content in average 42%. The acceptability was over 85%. Storage in wine cellar or refrigerator reduced the anthocyanin content of the juices, whose degradation was smaller in samples stored under refrigeration.

  19. Anthocyanins increase low-density lipoprotein and plasma cholesterol and do not reduce atherosclerosis in Watanabe Heritable Hyperlipidemic rabbits

    DEFF Research Database (Denmark)

    Nielsen, I. L. F.; Rasmussen, S.E.; Mortensen, Alicja;

    2005-01-01

    Anthocyanin-rich beverages have shown beneficial effects on coronary heart disease in epidemiological and intervention studies. In the present study, we investigated the effect of black currant anthocyanins on atherosclerosis. Watanabe Heritable Hyperlipidemic rabbits (n = 61) were fed either a...... purified anthocyanin fraction front black currants, a black currant juice, probucol or control diet for 16 weeks. Purified anthocyanins significantly increased plasma cholesterol and low-density lipoprotein (LDL) cholesterol. Intake of black currant juice had no effect on total plasma cholesterol, but...... lowered very-low-density lipoprotein (VLDL) cholesterol significantly. There were no significant effects of either purified anthocyanins or black currant juice on aortic cholesterol or development of atherosclerosis after 16 weeks. Probucol had no effect on plasma cholesterol but significantly lowered...

  20. Partial genome sequence of currant latent virus, a new chera-like virus related to Apple latent spherical virus

    Czech Academy of Sciences Publication Activity Database

    Petrzik, Karel; Přibylová, Jaroslava; Špak, Josef; Havelka, Jan

    2015-01-01

    Roč. 81, č. 2 (2015), s. 142-145. ISSN 1345-2630 Institutional support: RVO:60077344 Keywords : Picornaviridae * Red currant blister aphid * Ribes Subject RIV: EE - Microbiology, Virology Impact factor: 0.966, year: 2014

  1. Sequence comparison and trasmission of Blackcurrant reversion virus isolates in black, red and white currants with black currant reversion disease and full blossom disease symptoms

    Czech Academy of Sciences Publication Activity Database

    Přibylová, Jaroslava; Špak, Josef; Petrzik, Karel; Kubelková, Darina; Špaková, Vlastimila

    2008-01-01

    Roč. 121, č. 1 (2008), s. 67-75. ISSN 0929-1873 R&D Projects: GA MŠk 1P05OC051 Institutional research plan: CEZ:AV0Z50510513 Keywords : plant diseases * reversion virus * Sequence comparison Subject RIV: EE - Microbiology, Virology Impact factor: 1.648, year: 2008

  2. Ozone sensitivity of currant tomato (Lycopersicon pimpinellifolium), a potential bioindicator species

    Energy Technology Data Exchange (ETDEWEB)

    Iriti, Marcello [Istituto di Patologia Vegetale, Universita di Milano, Via Celoria 2, 20133 Milan (Italy); Belli, Lucia [Istituto di Patologia Vegetale, Universita di Milano, Via Celoria 2, 20133 Milan (Italy); Nali, Cristina [Dipartimento di Coltivazione e Difesa delle Specie Legnose ' G. Scaramuzzi' , Universita di Pisa, Via del Borghetto 80, Pisa (Italy); Lorenzini, Giacomo [Dipartimento di Coltivazione e Difesa delle Specie Legnose ' G. Scaramuzzi' , Universita di Pisa, Via del Borghetto 80, Pisa (Italy); Gerosa, Giacomo [Dipartimento di Matematica e Fisica, Universita Cattolica del Sacro Cuore, Via Musei 41, 25121 Brescia (Italy); Faoro, Franco [CNR, Istituto di Virologia Vegetale, Sezione di Milano, Via Celoria, 2 20133 Milan (Italy)]. E-mail: f.faoro@ivv.cnr.it

    2006-05-15

    The wild tomato species Lycopersicon pimpinellifolium (currant tomato) was exposed to different O{sub 3} concentration, both in controlled environment fumigation facilities and in open-top chambers, to assess its sensitivity and to verify its potential as a bioindicator plant. Plants appeared particularly sensitive to O{sub 3} at an early stage of growth, responding with typical chlorotic spots within 24 h after exposure to a single pulse of 50 ppb for 3 h, and differentiating peculiar symptoms, such as reddish necrotic stipples, bronzing and extensive necrosis, depending on O{sub 3} concentration. Histo-cytochemical investigations with 3,3'-diaminobenzidine, to localize H{sub 2}O{sub 2}, and Evans blue, to detect dead cells, suggested that currant tomato sensitivity to O{sub 3} could be due to a deficiency in the anti-oxidant pools. The combination of these stainings proved to be useful, either to predict visible symptoms, early before their appearance, and to validate leaf ozone injury. - Currant tomato (Lycopersicon pimpinellifolium) was found to be very sensitive to ozone.

  3. Ozone sensitivity of currant tomato (Lycopersicon pimpinellifolium), a potential bioindicator species

    International Nuclear Information System (INIS)

    The wild tomato species Lycopersicon pimpinellifolium (currant tomato) was exposed to different O3 concentration, both in controlled environment fumigation facilities and in open-top chambers, to assess its sensitivity and to verify its potential as a bioindicator plant. Plants appeared particularly sensitive to O3 at an early stage of growth, responding with typical chlorotic spots within 24 h after exposure to a single pulse of 50 ppb for 3 h, and differentiating peculiar symptoms, such as reddish necrotic stipples, bronzing and extensive necrosis, depending on O3 concentration. Histo-cytochemical investigations with 3,3'-diaminobenzidine, to localize H2O2, and Evans blue, to detect dead cells, suggested that currant tomato sensitivity to O3 could be due to a deficiency in the anti-oxidant pools. The combination of these stainings proved to be useful, either to predict visible symptoms, early before their appearance, and to validate leaf ozone injury. - Currant tomato (Lycopersicon pimpinellifolium) was found to be very sensitive to ozone

  4. 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.

  5. Research on the etiology of the full blossom disease in red and white currants in the Czech Republic

    Czech Academy of Sciences Publication Activity Database

    Špak, Josef; Navrátil, M.; Přibylová, Jaroslava; Válová, P.; Kubelková, Darina; Fialová, R.; Špaková, Vlastimila; Karešová, R.

    Nitra : IPGB SAS, 2003. s. 109. [Plant Biotechnology - Progress and Developments.Int. Symp. Ser. Recent Advances in Plant Biotechnology /5./. 07.09.2003-13.09.2003, Stará Lesná] R&D Projects: GA ČR GA522/02/0040 Keywords : virus diseases * currant * Czech Republic Subject RIV: EE - Microbiology, Virology

  6. Occurrence, symptom variation and yield loss caused by full blossom disease in red and white currants in the Czech Republic

    Czech Academy of Sciences Publication Activity Database

    Špak, Josef; Navrátil, M.; Karešová, R.; Přibylová, Jaroslava; Válová, P.; Kučerová, J.; Kubelková, Darina; Fialová, R.; Špaková, Vlastimila

    2006-01-01

    Roč. 25, - (2006), s. 446-453. ISSN 0261-2194 R&D Projects: GA ČR GA522/02/0040 Institutional research plan: CEZ:AV0Z50510513 Keywords : currants * plant diseases Subject RIV: EE - Microbiology, Virology Impact factor: 1.199, year: 2006

  7. Detection and sequence comparison of the Blackcurrant reversion virus in black, red and white currant

    Czech Academy of Sciences Publication Activity Database

    Přibylová, Jaroslava; Špak, Josef; Petrzik, Karel; Kubelková, Darina; Špaková, Vlastimila

    Leueven 1 : ISHS Acta Horticulturea, 2008 - (Martin, R.), s. 61-65 ISBN 978-90-6605-038-9. ISSN 0567-7572. [International Symposium on Small Fruit Virus Diseases /11./. Antalya (TR), 22.05.2006-26.05.2006] Institutional research plan: CEZ:AV0Z50510513 Keywords : Blackcurrant reversion virus * curran * RT-PCR Subject RIV: EF - Botanics

  8. Rhabdovirus particles associated with the severe form of the black currant reversion disease

    Czech Academy of Sciences Publication Activity Database

    Špak, Josef; Přibylová, Jaroslava; Kubelková, Darina

    Prague : Czech University of Agriculture, 2002. s. 53. [Conference of European Foundation for Plant Pathology "Disease Resistance in Plant Pathology" /6./. 08.09.2002-14.09.2002, Prague] R&D Projects: GA ČR GA522/02/0040 Keywords : plant pathology * virus diseases Subject RIV: EE - Microbiology, Virology

  9. Rhabdovirus-like particles associated with the severe form of black currant reversion disease

    Czech Academy of Sciences Publication Activity Database

    Špak, Josef; Přibylová, Jaroslava; Kubelková, Darina

    Paris : EDK, 2002. s. 438. [International Congress of Virology "The World of Microbes"/12./. 27.07.2002-01.08.2002, Paris] R&D Projects: GA ČR GA522/02/0040 Keywords : plant pathology * virus diseases Subject RIV: EE - Microbiology, Virology

  10. Influence of mutagenic factors on the epidermis of tomatillo, currant tomato and tomato

    International Nuclear Information System (INIS)

    Epidermal features of control, 16 treated and 7 mutants of Physalis ixocarpa BROT. (tomatillo), Lycopersicon esculentum MILL. (tomato) and L. pimpinellifolium MILL. (currant tomato) were studied. Although the distribution, ontogenesis and mature structure of stomata in control as well as in treated and mutant plants were similar, the mutagens reduced the stomatal abnormalities which were abundant (60%) in P. ixocarpa. Maximum rectification was found after combined treatment with gamma radiation (5.16 C kg-1 [=20 kR]) +1% dimethyl sulfate. Methyl ethanesulfonate, gamma radiation and gamma radiation + DMS caused an increase in epidermal cell size irrespective of the leaf size but in DMS and diethyl sulfate treated plants, a close negative correlation between leaf size and epidermal cell size was observed. The size and frequency of stomata were also affected, the large leaf usually showed high frequency and small size stomata. The data reveal that mutagens affect the epidermal structures differently. (author)

  11. 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...

  12. Antioxidant activity and phenolic profiles of the wild currant Ribes magellanicum from Chilean and Argentinean Patagonia.

    Science.gov (United States)

    Jiménez-Aspee, Felipe; Thomas-Valdés, Samanta; Schulz, Ayla; Ladio, Ana; Theoduloz, Cristina; Schmeda-Hirschmann, Guillermo

    2016-07-01

    The Patagonian currant Ribes magellanicum is highly valued due to its pleasant flavor and sweet taste. The aim of this study was to characterize its constituents and to assess their antioxidant and cytoprotective properties. For the fruit phenolic-enriched extract (PEE), total phenolics (TP), total flavonoids (TF), and antioxidant activity (DPPH, Ferric reducing antioxidant power (FRAP), and Trolox equivalent antioxidant activity (TEAC)) were determined. Argentinean samples presented better activity in the DPPH and FRAP assays. Best cytoprotection against oxidative stress induced by H2O2 in AGS cells was found in one Argentinean sample at 500 μg mL(-1) (65.7%). HPLC MS/MS analysis allowed the tentative identification of 59 constituents, including eight anthocyanins, 11 conjugates of caffeic-, ferulic-, and coumaric acid, and 38 flavonoids, most of them quercetin and kaempferol derivatives. Argentinean samples showed a more complex pattern of anthocyanins, hydroxycinnamic acids (HCA), and flavonoids. Cyanidin rhamnoside hexoside and cyanidin hexoside were the main anthocyanins, accounting for 35 and 55% for the Argentinean and 60 and 27% for the ripe Chilean fruits. HCA content was about three times higher in Argentinean samples. The phenolic profiles of Chilean and Argentinean Ribes magellanicum show remarkable differences in chemical composition with higher HCA and flavonoid content in Argentinean samples. PMID:27386109

  13. Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM).

    Science.gov (United States)

    Šumić, Zdravko; Vakula, Anita; Tepić, Aleksandra; Čakarević, Jelena; Vitas, Jasmina; Pavlić, Branimir

    2016-07-15

    Fresh red currants were dried by vacuum drying process under different drying conditions. Box-Behnken experimental design with response surface methodology was used for optimization of drying process in terms of physical (moisture content, water activity, total color change, firmness and rehydratation power) and chemical (total phenols, total flavonoids, monomeric anthocyanins and ascorbic acid content and antioxidant activity) properties of dried samples. Temperature (48-78 °C), pressure (30-330 mbar) and drying time (8-16 h) were investigated as independent variables. Experimental results were fitted to a second-order polynomial model where regression analysis and analysis of variance were used to determine model fitness and optimal drying conditions. The optimal conditions of simultaneously optimized responses were temperature of 70.2 °C, pressure of 39 mbar and drying time of 8 h. It could be concluded that vacuum drying provides samples with good physico-chemical properties, similar to lyophilized sample and better than conventionally dried sample. PMID:26948639

  14. Resistance to Phytophthora in mutant lines of currant tomato and in their original forms

    International Nuclear Information System (INIS)

    Information on the production of currant tomato mutants is contained in a previous report. Evaluation of fruit resistance against Phytophthora infestans (Mont.) de Bary was carried out with pathotypes T0 and T1. For artificial infection we used mainly a culture of T1 (isolate 275), supplied by the Byelorussian Scientific Research Institute of Potato, Fruit and Vegetable Growing at Samokhvalovich. As inoculum for T0, a local population of the potato pathotype from the village of Shebantsevo, Moscow province was used. The standard variety 'Gruntovyj gribovskij 1180' was used as the control. Green fruits were taken from the first or second raceme of 20 plants. They were inoculated by spraying in plastic cuvettes with moist filter paper. The cuvettes were covered with glass and maintained at temperature of 18-20 deg. C. The results were checked 5, 9 and 12 days after inoculation. Under natural conditions, each of the 20 plants was also evaluated. As result, three lines with increased resistance to Phytophthora were selected from the original wild-type of currant tomato. Induced mutant forms were tested in the same way for resistance to Phytophthora. Data is presented from 4 years study. Of 26 mutant lines studied, we identified seven whose fruit displayed a stable and enhanced resistance to Phytophthora under both laboratory and field conditions. With regard to leaf infection of these lines, positive results were not obtained. There appears to be no direct relationship between resistance to Phytophthora of the fruit and the leaves. The mutant lines are of determinate type with early and medium ripening time. The average fruit weight is 5-33 g; in the case of the original specimen, it is only 0.9-1.7 g. The fruits have a pleasant sour-sweet taste and a thick skin. It is noteworthy that the mutant lines selected on the basis of their suitability for cultivation not only showed the resistance selected from the wild-type, but in a number of cases even turned out to be more

  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. Influência do alinhamento de plantio na severidade da mancha-preta-dos-citros, produção e qualidade do suco The influence of crop positioning in the severity of citrus black spot, production and juice quality

    Directory of Open Access Journals (Sweden)

    André Gustavo de Andrade

    2009-12-01

    sul do Estado, de maiores latitudes.The levels of incidence and severity of disease symptoms are a result of the host-pathogenenvironment integration. in this context, a favorable environment, in particular, depends on the level of humidity, intensity of solar radiation, luminosity and leaf wetness among other factors. on the other side, the magnitudes of these factors' expressions are dependent upon the plant's cycle and size, and possibly the crop alignment as well. In the present study, five properties distributed along the citrus agricultural belt of São Paulo were selected. With similar orchards and crop orientation going north-south, east-west, northeast-southwest and northwest-southeast, from which samples of 50 fruits from ten plants of the same central tree line were collected. These fruits were taken to a laboratory and analyzed for severity levels of citrus black spot (Guignardia citricarpa, production and juice quality. it was concluded that the fruits from crops in the east-west orientation presented lower symptom severity, while the north-south orientation, had the highest levels. Also, the farms located further south of São Paulo state, showed lower levels of the disease, probably due to the fact that such areas have shorter periods of disease occurrences. in relation to production, the north-south and east-west crop orientations produced the highest amount of boxes per plant, while the northwest-southeast and northeast-southwest had the lowest production levels. As for the juice quality, there was no concluding data to establish a defined standard in terms of ratio and ºBrix on the respective crop alignment. The relation between the latitude and ratio value was declared to be consistently lower in citrus orchards located further south in the state of Sao Paulo.

  17. 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 ...

  18. SERRA - NEWEST HIGH QUALITY WINE MUSCAT GRAPE VARIETY WITH COLORED PULP AND JUICE

    OpenAIRE

    Zamanidi P. C.; Troshin L. P.

    2014-01-01

    Newest wine Muscat grape variety with colored pulp and juice Serra was breeded at Athens Institute of Viticulture (Greece) by P.Zamanidi and L.Troshin in 2007 by crossing the Ukrainian Odessa black variety (Alicante Bouschet x Cabernet Sauvignon) with the new Greek Muscat black berry Krimbas variety. According to the morphological and physiological characteristics it is included in the eco-geographical group of Black Sea Coast. Length of production period is 146-155 days. Strong growth of sho...

  19. BlackBerry For Dummies

    CERN Document Server

    Kao, Robert

    2010-01-01

    Get the most juice out of your BlackBerry handheld!. Feature-rich and complex, the BlackBerry is the number one smartphone in the corporate world is among the most popular handhelds for business users. This new and updated edition includes all the latest and greatest information on new and current BlackBerry mobile devices. Covering a range of valuable how-to topics, this helpful guide explores the BlackBerry's most useful features, techniques for getting the most out of your BlackBerry, and practical information about power usage.: Covers all aspects of the number one smartphone in the corpor

  20. Utilization of Naturally Occurring Dyes as Sensitizers in Dye Sensitized Solar Cells

    OpenAIRE

    Sawhney, Nipun; Satapathi, Soumitra

    2015-01-01

    Dye sensitized Solar cells (DSSCs) were fabricated with four naturally occurring anthocyanin dyes extracted from naturally found fruits/ juices (viz. Indian Jamun, Plum, Black Currant and Berries) as sensitizers. Extraction of anthocyanin was done using acidified ethanol. The highest power conversion efficiencies ({\\eta}) of 0.55% and 0.53% were achieved for the DSSCs fabricated using anthocyanin extracts of blackcurrant and mixed berry juice. Widespread availability of these fruits/juices, h...

  1. 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...

  2. 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...

  3. 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...

  4. 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...

  5. 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...

  6. 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...

  7. In vivo Investigation of Anti-diabetic Properties of Ripe Onion Juice in Normal and Streptozotocin-induced Diabetic Rats

    OpenAIRE

    Lee, Chul-Won; Lee, Hyung-Seok; Cha, Yong-Jun; Joo, Woo-Hong; Kang, Dae-Ook; Moon, Ja-Young

    2013-01-01

    The acute and subacute hypoglycemic and antihyperglycemic effects of drinkable ripe onion juice (Commercial product name is “Black Onion Extract”) were investigated in normal and streptozotocin-induced diabetic rats. For tests of acute and subacute hypoglycemic effects, ripe onion juice (5 and 15 mL/kg b.w.) was administered by oral gavage to normal Sprague Dawley rats and measurements of fasting glucose levels and oral glucose tolerance tests were performed. Tolbutamide was used as a referen...

  8. Identifying product attributes and consumer attitudes that impact willingness-to-pay for a nutraceutical-rich juice product

    OpenAIRE

    Lawless, Lydia J.R.; Drichoutis, Andreas; Nayga, Rodolfo; Threlfall, Renee T.; Meullenet, Jean-François

    2012-01-01

    A non-hypothetical Becker–DeGroot–Marschak (BDM) auction-like mechanism was utilized to determine consumer characteristics, attitudinal factors, and product sensory attributes that affect willingness-to-pay (WTP) for a nutraceutical-rich juice blend (75%Concord+12%Pomegranate+13%Black Cherry). Participants (n=228) were recruited for a BDM mechanism that included four treatment groups: Info (received a potential health statement), Taste (evaluated the sensory attributes of the juice blend), I...

  9. 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...

  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. 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 ...

  12. Biomarkers of oxidative stress and of antioxidative defense: Relationship to intervention with antioxidant-rich foods

    DEFF Research Database (Denmark)

    Dragsted, Lars Ove; Young, Jette Feveile; Loft, Steffen;

    2001-01-01

    The antioxidant actions of single food items or extracts rich in flavonoids (e.g., apple and black currant juice, grape skin extract, tea extract and parsley) were evaluated in short-term human trials [Denmark; date not given]. An overall weak trend toward decreased lipid oxidation with increased...

  13. Commonly consumed and naturally occurring dietary substances affect biomarkers of oxidative stress and DNA damage in healthy rats

    DEFF Research Database (Denmark)

    Farombi, E. O.; Hansen, Max; Ravn-Haren, Gitte;

    2004-01-01

    The influence of black currant juice, Bowman-Birk protease inhibitor (BBI), kolaviron (a biflavonoid fraction of Garcinia kola seed), sugars, vitamin C and tert-butyl hydroperoxide on a wide range of biomarkers for oxidative stress, DNA damage and sugar or lipid metabolism has been investigated...

  14. Enzymatic gelation of sugar beet pectin in food products

    DEFF Research Database (Denmark)

    Bergsøe, Merete Norsker; Jensen, Mette; Adler-Nissen, Jens

    2000-01-01

    formed which bound the meat pieces together thereby making the product sliceable. However, in two of the food products some unwanted side effects were observed. The enzymes did not only catalyse the cross-linking, but also oxidised the anthocyanins in the black currant juice and short chained fatty acids...

  15. 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

  16. 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...

  17. 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.

  18. 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%.

  19. 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.

  20. 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...

  1. 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...

  2. Fighting the Financial Crisis in Greece: The Privileged Company to Protect Production and Trade in Currants (1905 as International Bank Cooperation

    Directory of Open Access Journals (Sweden)

    Korinna Schönhärl

    2013-12-01

    Full Text Available The global economic crisis in the 1890s affected the economy of Greece severely, and in 1893 the Greek State had to stop servicing its foreign debt. Part of theproblem was the lack of diversity of Greek agricultural production, which was focused on raisins and currants (especially flavourful raisins, grown exclusively in the area around Corinth for export. The collapse of market prices for this good seriously affected the Greek treasury and society in the growing regions. The Greek government responded by trying to withhold part of the harvest in fertile years to stabilise world market prices. Plans to organise a monopoly company for the currant trade necessitated high sums of capital from abroad. This article investigates the question of how foreign bankers in London (Hambro & Son, Emile Erlanger and Paris (Banque de l’Union Parisienne could be convinced to participate in the project. Which factors allowed foreign bankers to trust in the Greek national economy despite its poor reputation? What factors influenced their risk management? The focus is on the role of Greek brokers in persuading the foreigners to invest in Greece, especially the role played by Ioannis Pesmazoglou, the director of the young and innovative Bank of Athens.

  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. 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

  7. 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. .

  8. 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

  9. 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...

  10. 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

  11. 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...

  12. 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 ...

  13. Environ: E00807 [KEGG MEDICUS

    Lifescience Database Archive (English)

    Full Text Available E00807 Black currant Cassis Medicinal herb Quercetin [CPD:C00389], Kaempferol [CPD:...[DR:D00018] Ribes nigrum [TAX:78511] Grossulariaceae Black currant leaves Medicinal herbs [BR:br08322] Dicot plants: others Grossulariaceae (currant family) E00807 Black currant ...

  14. 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...

  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. 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” ...

  19. 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...

  20. 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

  1. 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

  2. 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...

  3. 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...

  4. 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...

  5. 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...

  6. 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...

  7. 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

  8. 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...

  9. 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...

  10. 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.

  11. 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...

  12. 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.

  13. 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...

  14. 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 ...

  15. 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...

  16. Black to Black

    DEFF Research Database (Denmark)

    Langkjær, Michael Alexander

    2012-01-01

    Pop musicians performing in black stage costume take advantage of cultural traditions relating to matters black. Stylistically, black is a paradoxical color: although a symbol of melancholy, pessimism, and renunciation, black also expresses minimalist modernity and signifies exclusivity (as...... is hinted by Rudyard Kipling’s illustration of ‘The [Black] Cat That Walked by Himself’ in his classic children’s tale). It was well understood by uniformed Anarchists, Fascists and the SS that there is an assertive presence connected with the black-clad figure. The paradox of black’s abstract elegance......-styled references to, among other things, the culturally and ideologically effervescent interwar-period have made me curious as to what alternative possibilities – for instance ‘emancipation’ – a comparative analysis might disclose concerning the visual rhetoric of black. Thus, in conclusion, it is briefly...

  17. 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.

  18. MIR – NEWEST HIGHT QUALITY BLACK BERRY AROMATIC GRAPE VARIETY WITH COLORED PULP AND JUSE

    OpenAIRE

    Zamanidi P. C.; Troshin L. P.

    2014-01-01

    Newest wine black berry with painted pulp and juice grape variety called Mir was breeded at Athens Institute of Viticulture (Greece) by Zamanidi P., Troshin L. and Radchevsky P. in 2006 by crossing the Ukrainian variety of Odessa black (Alicante Bouschet x Cabernet Sauvignon) with new Greek black berry variety Iliad. According to the morphological and physiological characteristics included in the eco-geographical group of Black Sea Coast. Length of production period - 146-155 days. Strong gro...

  19. 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

  20. 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...

  1. 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.)

  2. 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.)

  3. 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

  4. 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.

  5. [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

  6. 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...

  7. 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…

  8. Feeding behaviour and performance of different populations of the black currant-lettuce aphid, Nasonovia ribisnigri, on resistant and susceptible lettuce

    NARCIS (Netherlands)

    Broeke, ten C.J.M.; Dicke, M.; Loon, van J.J.A.

    2013-01-01

    When crops are bred for resistance to herbivores, these herbivores are under strong selection pressure to overcome this resistance, which may result in the emergence of virulent biotypes. This is a growing problem for crop species attacked by aphids. The Nr-gene in lettuce confers near-complete resi

  9. «PROFESSOR DAVIDIS» – THE NEW BLACK BERRY HIGH-QUALITY WINE GRAPE WITH COLORED PULP AND JUICE «Профессор Давидис» – новый черноягодный высококачественный винный сорт винограда с окрашенной мякотью и соком

    Directory of Open Access Journals (Sweden)

    Zamanidi P. C.

    2012-10-01

    Full Text Available The grape variety with colored pulp and juice named “Professor Davids” was selected in Greece by P.Zamanidy, L.Troshin and A.Isachkin in 2003 with crossing of the Greek varieties of “Mandilaria” with the French introducent of “Alicant Bushe”. The duration of the production period is 156-165 days. Variety is full-grown. The degree of maturation of the vines is high. Crop yields are very high. The average mass of clusters is 300 gr. Has a high winter hardiness, drought-resistance and high resistance to fungal diseases in comparison with industrial varieties of Vitis vinifera. The female flower, with the stamens. The bunch of average size, cylindroconical, medium density. Berries are medium, round, blue-black in color, with a thick wax coating. The skin is thick, dense. The pulp and juice are intensively painted, with varietal flavour. Sugar content is very high. Notable for long preservation of the harvest in the bushes. The variety is suitable for making intensively painted dry red wines of superior class and high-quality dessert wines and unique juices. Due to its morpho- physiological characteristics it has been included in the eco-geographic group of varieties of the Black sea basin

  10. SERRA - NEWEST HIGH QUALITY WINE MUSCAT GRAPE VARIETY WITH COLORED PULP AND JUICE

    Directory of Open Access Journals (Sweden)

    Zamanidi P. C.

    2014-03-01

    Full Text Available Newest wine Muscat grape variety with colored pulp and juice Serra was breeded at Athens Institute of Viticulture (Greece by P.Zamanidi and L.Troshin in 2007 by crossing the Ukrainian Odessa black variety (Alicante Bouschet x Cabernet Sauvignon with the new Greek Muscat black berry Krimbas variety. According to the morphological and physiological characteristics it is included in the eco-geographical group of Black Sea Coast. Length of production period is 146-155 days. Strong growth of shoots (2,1-3,0 m. Percentage of productive shoots is over 90. Productivity is very high: 25-30 t / ha. Average weight is 350 g. Grapes characterized with high resistance to cold, drought and increased resistance to fungal diseases in comparison with varieties of Vitis vinifera. Flower is hermaphrodite, with the stamens and fully developed gynoecium. Cluster is medium, conical, sometimes with wing, medium density. Berry is small, round, blue-black, with a thick waxy coating. Peel of medium thickness, dense, durable. Pulp and juice are intensely colored, flavored with Muscat taste. Sugar content is very high, in the bushes at sun-dried bunches up to more than 40%. Prolonged preservation of crop on bushes. Variety is intended for manufacturing intensely colored dry red wines of excellent grade and high-quality sparkling, dessert, sweet and liqueur wines, and is suitable for the manufacture of high quality intensively colored juice with Muscat taste. When used in blends with other varieties increases color, full flavor and improves the bouquet of wine

  11. 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

  12. 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.

  13. "The Other"--A Threat or a Resource? Polar Interpretations of Two Children's Stories: "The Ugly Duckling" by H. C. Andersen and "Raspberry Juice" by H. Shenhav

    Science.gov (United States)

    Israeli, Liora

    2011-01-01

    This article examines the educational work towards tolerance by analyzing two opposed social views in children's stories: "The ugly duckling" by H.C. Andersen and "Raspberry Juice" by H. Shenav. "The ugly duckling" depicts a social state based on the evolutional ladder, where the white entity is at the top, and the black one is at the bottom,…

  14. 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 ...

  15. 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 ...

  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. Enzymatic gelation of sugar beet pectin in food products

    DEFF Research Database (Denmark)

    Bergsøe, Merete Norsker; Jensen, Mette; Adler-Nissen, Jens

    2000-01-01

    chopped heat-treated meat emulsion. The addition of salt resulted in softer, less stiff and chewy, and less adhesive gels. Generally speaking, sugar addition increased the hardness but at high concentration the gels were very brittle. However, Young's modulus was lower in gels containing sugar than in...... standard gels. Protein reduced the hardness, stiffness and chewiness of the gels whereas there were some variation in the effect of protein on the adhesiveness of the gels. Sugar beet pectin in black currant juice formed a gel and a gelation also took place in milk. In luncheon meat a cohesive gel was...... formed which bound the meat pieces together thereby making the product sliceable. However, in two of the food products some unwanted side effects were observed. The enzymes did not only catalyse the cross-linking, but also oxidised the anthocyanins in the black currant juice and short chained fatty acids...

  20. Black rings

    International Nuclear Information System (INIS)

    A black ring is a five-dimensional black hole with an event horizon of topology S1 x S2. We provide an introduction to the description of black rings in general relativity and string theory. Novel aspects of the presentation include a new approach to constructing black ring coordinates and a critical review of black ring microscopics. (topical review)

  1. 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...

  2. 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...

  3. 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-...

  4. 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

  5. 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

  6. 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)

  7. 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...

  8. 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.

  9. 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...

  10. The Chemical and Educational Appeal of the Orange Juice Clock

    Science.gov (United States)

    Kelter, Paul B.; Carr, James D.; Johnson, Tanya; Mauricio Castro-Acuña, Carlos

    1996-12-01

    difference between the open circuit voltage (1.772 V) and the voltage with a known resistance (1.037 V). The difference, 1.772 - 1.037 = 0.735 V, equals the product of the circuit current and the resistance of the orange juice (ROJ), or ROJ = 0.735 V/0.001037 A = 708 Ohm 4. Finally, measure the current that the clock itself requires by hooking up in series an ammeter to the battery and the clock. The reading is not easy to take with an ammeter, which does not sample very often, and integrates across time. The computer interface works better for this. In our clock, a current of 0.49 mA was used. 5. The payoff comes at this point. The predicted voltage drop (I x Rint) can be calculated, voltage drop = I x Rint = 0.00049 A x 708 Ohm = 0.35 V Our observed voltage drops for this system were typically around 0.30 V. As a confirmation of the relationship of internal resistance to voltage drop, we placed the strips 1 mm apart in an orange by digging 2 holes in the orange and placing into the holes the coiled parts of the strips. We expected the voltage drop to be much higher than with the juice, due to the much higher internal resistance of the orange. Even when the strips were nearly touching, the drop was about 1 V. The Water Clock We discussed above the difference in the redox system when water is used rather than orange juice. Distilled water, which has a high internal resistance, will not permit the clock to run. However, hard tap water or distilled water with, for example, 1 g of table salt in 300 mL of water will work fine. As expected, because of the lower hydrogen ion concentration, the initial cell voltage is lower, typically around 1.45 V. The clock also ticks more slowly and more softly in water than in orange juice. In water, a black precipitate forms on the magnesium electrode and becomes more extensive with time. When the strip is removed from distilled water, and allowed to dry the precipitate turns white. Further student exploration on the precipitate might include

  11. Investigation of Anaerobic Fluidized Bed Reactor Aerobic Mov-ing Bed Bio Reactor (AFBR/MMBR System for Treatment of Currant Wastewater

    Directory of Open Access Journals (Sweden)

    Jalil Jafari

    2013-08-01

    Full Text Available Background: Anaerobic treatment methods are more suitable for the treatment of concentrated wastewater streams, offer lower operating costs, the production of usable biogas product. The aim of this study was to investigate the performance of an Anaerobic Fluidized Bed Reactor (AFBR-Aerobic Moving Bed Bio Reactor (MBBR in series arrangement to treat Currant wastewater.Methods: The bed materials of AFBR were cylindrical particles made of PVC with a diameter of 2-2.3 mm, particle density of 1250 kg/m3.The volume of all bed materials was 1.7 liter which expanded to 2.46 liters in fluidized situation. In MBBR, support media was composed of 1.5 liters Bee-Cell 2000 having porosity of 87% and specific surface area of 650m2/m3.Results: When system operated at 35 ºC, chemical oxygen demand (COD removal efficiencies were achieved to 98% and 81.6% for organic loading rates (OLR of 9.4 and 24.2 g COD/l.d, and hydraulic retention times (HRT of 48 and 18 h, in average COD concentration feeding of 18.4 g/l, respectively.Conclusion: The contribution of AFBR in total COD removal efficiency at an organic loading rate (OLR of 9.4 g COD/l.d was 95%, and gradually decreased to 76.5% in OLR of 24.2 g COD/l.d. Also with increasing in organic loading rate the contribution of aerobic reactor in removing COD gradually decreased. In this system, the anaerobic reactor played the most important role in the removal of COD, and the aerobic MBBR was actually needed to polish the anaerobic treated wastewate

  12. 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)

  13. 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...

  14. 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

  15. 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.

  16. 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.

  17. 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...

  18. 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 ...

  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. 40 CFR 180.41 - Crop group tables.

    Science.gov (United States)

    2010-07-01

    ... (dried) (Petroselinum crispum) 19A Pennyroyal (Mentha pulegium) 19A Pepper, black (Piper nigrum) 19B... Cranberry (Vaccinium macrocarpon Aiton) 13-07G, 13-07H Currant, black (Ribes nigrum L.) 13-07B Currant,...

  1. Black Consciousness

    Science.gov (United States)

    Hraba, Joseph; Siegman, Jack

    1974-01-01

    Black militancy is treated as an instance of class consciousness with criteria and scales developed to measure black consciousness and "self-placement" into black consciousness. These dimensions are then investigated with respect to the social and symbolic participation in the ideology of the black movement on the part of a sample of black…

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

    Directory of Open Access Journals (Sweden)

    Kamal Rai Aneja

    2014-01-01

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

  3. 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.

  4. 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.

  5. Effects of blending wheatgrass juice on enhancing phenolic compounds and antioxidant activities of traditional kombucha beverage

    Directory of Open Access Journals (Sweden)

    Tzu-Ying Sun

    2015-12-01

    Full Text Available Traditional kombucha is a fermented black tea extract and sugar. Sweetened black tea (10% w/v and wheatgrass juice (WGJ were mixed in various ratios and used as fermentation substrate for enhancing phenolic compounds and antioxidant activity. Starter, comprising of yeast (Dekkera bruxellensis and acetic acid bacteria (Gluconacetobacter rhaeticus and Gluconobacter roseus, was inoculated at 20% (v/v, and fermented statically at 29 ± 1°C for 12 days. The results showed that the total phenolic and flavonoid contents and antioxidant activity of the modified kombucha were higher than those of traditional preparations. All WGJ-blended kombucha preparations were characterized as having higher concentrations of various phenolic compounds such as gallic acid, catechin, caffeic acid, ferulic acid, rutin, and chlorogenic acid as compared to traditional ones. Addition of WGJ resulted in the 1,1-diphenyl-2-picrylhydrazyl (DPPH scavenging ability of kombucha being > 90%, while the oxygen radical absorbance capacity increased from 5.0 μmol trolox equivalents/mL to 12.8 μmol trolox equivalents/mL as the ratio of WGJ increased from 0% to 67% (v/v. The highest antioxidant activity was obtained using a 1:1 (v/v black tea decoction to WGJ ratio and 3 days of fermentation, producing various types of phenolic acids. These results suggest that intake of fermented black tea enhanced with wheatgrass juice is advantageous over traditional kombucha formulas in terms of providing various complementary phenolics and might have more potential to reduce oxidative stress.

  6. 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...

  7. Orange Juice: A Private Label Product for the Nineties?

    OpenAIRE

    Zellner, James A.

    1992-01-01

    Orange juice began as a branded product in the 1950s, but private and packer labels son became dominant. Brands gained share during the 1980s with the introduction of a third national brand and the growth of chilled juice. The large number of packer labels makes brand and private label share measures misleading for structure-performance studies. Private label appeals to manufacturers who like the lower risk, the absence of slotting allowances, and fewer entry barriers. Pasteurized orange juic...

  8. The Effect Demographics Have On The Demand For Orange Juice

    OpenAIRE

    Davis, Andrew; Gunderson, Michael A.; Brown, Mark G.; House, Lisa

    2008-01-01

    This paper investigates how the demand for orange juice is affected by the demographics of consumers. There are many variables in the orange juice demand equation and demographics are only one. Demographic variables are important in determining the tastes and preferences of different regions. The data that has been collected is weekly data over a two year period of time. The seemingly unrelated regression method will be used to examine the data. This project will be beneficial to orange juice...

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

    OpenAIRE

    Kamal Rai Aneja; Romika Dhiman; Neeraj Kumar Aggarwal; Vikas Kumar; Manpreeet Kaur

    2014-01-01

    Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. They contain essential nutrients which support the growth of acid tolerant bacteria, yeasts, and moulds. In the present study, we have conducted a microbiological examination of freshly prepared juices (sweet lime, orange, and carrot) by serial dilution agar plate technique. A total of 30 juic...

  10. Hepatotoxicity of NONI juice: Report of two cases

    OpenAIRE

    Stadlbauer, Vanessa; Fickert, Peter; Lackner, Carolin; Schmerlaib, Jutta; Krisper, Peter; Trauner, Michael; Stauber, Rudolf E

    2005-01-01

    AIM: NONI juice (Morinda citrifolia) is an increasingly popular wellness drink claimed to be beneficial for many illnesses. No overt toxicity has been reported to date. We present two cases of novel hepatotoxicity of NONI juice. Causality of liver injury by NONI juice was asses-sed. Routine laboratory tests and transjugular or percutaneous liver biopsy were performed. The first patient underwent successful liver transplantation while the second patient recovered spontaneously after cessation ...

  11. Grapefruit Juice and Some Oral Drugs: A Bitter Combination

    OpenAIRE

    Vu, Minh Chau

    1999-01-01

    Grapefruit juice has been found to interact with many oral drugs when taken concomitantly. Studies have shown that grapefruit juice inhibits cytochrome P450 3A4 (CYP3A4)- an important enzyme involved in drug metabolism- via mechanism-based inactivation. Drug elimination is therefore prevented, and as a result, the bioavailability of many orally administered drugs is substantially increased when the patient ingests grapefruit juice. The grapefruit-drug interaction may result in severe side eff...

  12. Studying microbial populations in relation to thick juice storage

    OpenAIRE

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

    2006-01-01

    Background and Aims: Storing sugar extracts as thick juice, a form of sucrose syrup, is common practice in the sugar industry. Even under good storage practices, microbiological problems can sometimes occur. Improving control of these microflora-related problems requires greater understanding of microbial dynamics of thick juice storage. Therefore, the objective of this study was to identify the microflora associated with thick juice degradation in order to define better process controls....

  13. 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...

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

    OpenAIRE

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

    2011-01-01

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

  15. Sensory evaluation of juice from different organic blackcurrant cultivars

    OpenAIRE

    Kidmose, Ulla; Christensen, Lars P.; Lindhard Pedersen, Hanne; Thybo, Anette K.

    2006-01-01

    To ensure a high, stable production of blackcurrant juice in Denmark, it is necessary with high-yielding blackcurrant cultivars, which are resistant against pest and diseases, and that have a high sensory quality and high health value. In this experiment, blackcurrant juice processed from berries of 12 organic cultivars was screened. A trained sensory panel using descriptive sensory profiling evaluated the sensory quality of the juice samples. In addition, the aroma profile and the content of...

  16. Experimental study on bread yeast cultured in sweet sorghum juice

    International Nuclear Information System (INIS)

    As a substitute for food supplies, sweet sorghum juice with high grade has demonstrated out- standing advantage in fermentation. To obtain the optimized fermentation conditions, the growth, the bio- mass of bread yeast cultured in sweet sorghum juice and total residual sugar were investigated in the paper. The fermentation was performed and optimized in a 10-100 1 bio-reactor. The results show that the application of sweet sorghum juice in bread yeast production is very potential. (authors)

  17. The Branding of Sugarcane Juice in India

    Directory of Open Access Journals (Sweden)

    R. Sinha

    2014-06-01

    Full Text Available Sugarcane juice is traditionally sold in India by roadside vendors, often in unhygienic conditions. That’s why a few entrepreneurs have taken the initiative venturing into the marketing of branded sugarcane juice through a chain of franchised outlets. Initial indications are that this model is headed for success. Pune, Kolhapur, more known for its leather chappals, has also been blessed with an abundance of milk, water and sugar, which has made the region the nation's kitchen for many years. The Warana milk producers' cooperative located here has lived up to this reputation. It has been a contract manufacturer for products such as Cadbury's Bournvita, butter for Britannia Industries and Soya milk for Ruchi Soya. Now, the cooperative is preparing to assert its own identity through the launch of Warana Joy, its national brand. Among its new products is sugarcane juice in aseptic packs (Tetra Pak. This article outlines the development of this business; the opportunities and threats faced and also offer suggestions for the growth in this market.

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

    OpenAIRE

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

    2008-01-01

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

  19. Black Eye

    Science.gov (United States)

    ... eyesight if not treated. If both eyes are black after a head injury, it could signify a skull fracture or other serious injury. Next Black Eye Symptoms Related Ask an Ophthalmologist Answers How ...

  20. Black tea

    Science.gov (United States)

    ... diuretic to increase urine flow. Some people use black tea for preventing tooth decay and kidney stones. In combination with various other products, black tea is used for weight loss. In foods, ...

  1. 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)

  2. Observation on CEA and IL-6 contents in gastric juice

    International Nuclear Information System (INIS)

    Objective: To study the changes of CEA and IL-6 contents in blood and gastric juice in patients with gastric cancer and gastritis. Methods: CEA and IL-6 contents in blood and gastric juice were measured with RIA in 60 patients and 30 controls. Results: Gastric juice CEA and IL-6 contents in patients with gastric carcinoma were significantly higher than those in the controls (p < 0.001), however, CEA and IL-6 contents in patients with gastritis and controls were not much different. Conclusion: Gastric juice CEA and IL-6 assay is of diagnostic significance in patients with gastric malignant tumor

  3. The effect of grapefruit juice on drug disposition

    Science.gov (United States)

    Hanley, Michael J.; Cancalon, Paul; Widmer, Wilbur W.; Greenblatt, David J.

    2011-01-01

    Introduction Since their initial discovery in 1989, grapefruit juice-drug interactions have received extensive interest from the scientific, medical, regulatory, and lay communities. Although knowledge regarding the effects of grapefruit juice on drug disposition continues to expand, the list of drugs studied in the clinical setting remains relatively limited. Areas covered This article reviews the in vitro effects of grapefruit juice and its constituents on the activity of cytochrome P450 enzymes, organic anion-transporting polypeptides, P-glycoprotein, esterases and sulfotransferases. The translational applicability of the in vitro findings to the clinical setting is discussed for each drug metabolizing enzyme and transporter. Reported area under the plasma concentration-time curve ratios for available grapefruit juice-drug interaction studies are also provided. Relevant investigations were identified by searching the Pubmed electronic database from 1989 to 2010. Expert opinion Grapefruit juice increases the bioavailability of some orally-administered drugs that are metabolized by CYP3A and normally undergo extensive presystemic extraction. In addition, grapefruit juice can decrease the oral absorption of a few drugs that rely on organic anion-transporting polypeptides in the gastrointestinal tract for their uptake. The number of drugs shown to interact with grapefruit juice in vitro is far greater than the number of clinically relevant grapefruit juice-drug interactions. For the majority of patients, complete avoidance of grapefruit juice is unwarranted. PMID:21254874

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

    Science.gov (United States)

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

    2016-06-01

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

  5. Tomato juices and tomato juice concentrates: a study of factors contributing to their gross viscosity.

    OpenAIRE

    Heutink, R.

    1986-01-01

    The gross viscosity of tomato juice and tomato juice concentrates was found to be determined primarily by the water insoluble solids (WIS) content. The serum viscosity did not contribute to gross viscosity. The WIS consisted of whole tomato cells, vascular bundles and skin fragments. In general the WIS could be fractionated into 40-45% pectin, 25-30% hemicellulose and 30-35% cellulose. Highly branched as well as more linear pectin fragments were found to be present in tomato WIS. Xylans, arab...

  6. Black Holes

    Science.gov (United States)

    Luminet, Jean-Pierre

    1992-09-01

    Foreword to the French edition; Foreword to the English edition; Acknowledgements; Part I. Gravitation and Light: 1. First fruits; 2. Relativity; 3. Curved space-time; Part II. Exquisite Corpses: 4. Chronicle of the twilight years; 5. Ashes and diamonds; 6. Supernovae; 7. Pulsars; 8. Gravitation triumphant; Part III. Light Assassinated: 9. The far horizon; 10. Illuminations; 11. A descent into the maelstrom; 12. Map games; 13. The black hole machine; 14. The quantum black hole; Part IV. Light Regained: 15. Primordial black holes; 16. The zoo of X-ray stars; 17. Giant black holes; 18. Gravitational light; 19. The black hole Universe; Appendices; Bibliography; Name index; Subject index.

  7. An overview on the Brazilian orange juice production chain

    Directory of Open Access Journals (Sweden)

    Renato Marcio dos Santos

    2013-03-01

    Full Text Available 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 order to make possible selection of all interveners involved in the chain. The study using the Social Network Analysis (SNA showed that the densest relationships in the network are from exporters to importers and from orange growers to the orange processing industry. No difference was found in the values of the network geodesic distance or the clustering coefficients from 2005 to 2009. The degree of centrality increased steadily throughout the years indicating that the processing industry attempts to minimize the risks by centralizing the actions. A decrease in export of orange juice from 2007 (2.07 10(6 t to 2008 (2.05 10(6 t was found, probably due to the world's financial crisis with recovery in 2009. Since 2004, there has been an increase of nearly 10% per year in the market preference of concentrate juice (OFCJ when compared to the "not from concentrated" juice (NFC. Nowadays the NFC market represents nearly 50% of all Brazilian export which impacted in the logistic distribution and transportation issues.

  8. The Chemical and Educational Appeal of the Orange Juice Clock.

    Science.gov (United States)

    Kelter, Paul B.; And Others

    1996-01-01

    Describes the recent history, chemistry, and educational uses of the Orange Juice Clock demonstration in which a galvanic cell is made from the combination of a magnesium strip, a copper strip, and juice in a beaker. Discusses the chemistry basics, extensions for more advanced students, questions for student/teacher workshop participants, and…

  9. Phytochemical, antimicrobial, and antioxidant activities of different citrus juice concentrates.

    Science.gov (United States)

    Oikeh, Ehigbai I; Omoregie, Ehimwenma S; Oviasogie, Faith E; Oriakhi, Kelly

    2016-01-01

    The search for new antimicrobial compounds is ongoing. Its importance cannot be overemphasized in an era of emerging resistant pathogenic organisms. This study therefore investigated the phytochemical composition and antioxidant and antimicrobial activities of different citrus juice concentrates. Fruit juices of Citrus tangerine (tangerine), Citrus paradisi (grape), Citrus limon (lemon), and Citrus aurantifolia (lime) were evaluated. Antimicrobial activities against five bacterial and three fungal strains were evaluated. The results revealed the presence of alkaloids, flavonoids, steroids, terpenoids, saponins, cardiac glycosides, and reducing sugars in all the juice concentrates. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging capacities varied with tangerine and grape juices having better scavenging capacities than lemon and lime juices. Grape juice was observed to have a significantly higher (P juice concentrates had lower MIC and MBC values with orange and tangerine having the highest values. Minimum fungicidal concentrations ranged from 50 to 200 μg/mL. The results of this study suggest that these juice concentrates may have beneficial antimicrobial roles that can be exploited in controlling unwanted microbial growth. PMID:26788316

  10. Phytochemical, antimicrobial, and antioxidant activities of different citrus juice concentrates

    OpenAIRE

    Oikeh, Ehigbai I.; Omoregie, Ehimwenma S; Oviasogie, Faith E.; Oriakhi, Kelly

    2015-01-01

    Abstract The search for new antimicrobial compounds is ongoing. Its importance cannot be overemphasized in an era of emerging resistant pathogenic organisms. This study therefore investigated the phytochemical composition and antioxidant and antimicrobial activities of different citrus juice concentrates. Fruit juices of Citrus tangerine (tangerine), Citrus paradisi (grape), Citrus limon (lemon), and Citrus aurantifolia (lime) were evaluated. Antimicrobial activities against five bacterial an...

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

    DEFF Research Database (Denmark)

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

    2011-01-01

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

  12. Native protein recovery from potato fruit juice by ultrafiltration

    NARCIS (Netherlands)

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

    2002-01-01

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

  13. 27 CFR 24.241 - Decolorizing juice or wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Decolorizing juice or wine. 24.241 Section 24.241 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.241 Decolorizing juice or wine. (a) Conditions...

  14. The mechanism of cloud loss phenomena in orange juice

    NARCIS (Netherlands)

    Krop, J.J.P.

    1974-01-01

    The importance of many factors for the cloud stability of orange juice was investigated. By the determination of methanol, cloud loss of orange juice could be ascribed directly to the action of pectin esterase. However, clarification only occurs if calcium ions are available to precipitate the low m

  15. 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)

  16. Changes in polyphenol content during production of grape juice concentrate

    NARCIS (Netherlands)

    Capanoglu, E.; Vos, de R.C.H.; Hall, R.D.; Boyacioglu, D.; Beekwilder, M.J.

    2013-01-01

    The production of grape juice concentrate on an industrial scale was evaluated and samples from the main steps of processing have been collected and analyzed. The sampling steps included the selection and washing of grapes (Nevsehir Patlak variety), pressing in order to obtain the juice separate fro

  17. Comparative proteomic analysis of human pancreatic juice: Methodological study

    NARCIS (Netherlands)

    Zhou, Lu; Lu, Z.H.; Yang, A.M.; Deng, R.X.; Mai, C.R.; Sang, X.T.; Faber, Klaas Nico; Lu, X.H.

    2007-01-01

    Pancreatic cancer is the most lethal of all the common malignancies. Markers for early detection of this disease are urgently needed. Here, we optimized and applied a proteome analysis of human pancreatic juice to identify biomarkers for pancreatic cancer. Pancreatic juice samples, devoid of blood o

  18. Comparative proteomic analysis of human pancreatic juice : Methodological study

    NARCIS (Netherlands)

    Zhou, Lu; Lu, ZhaoHui; Yang, AiMing; Deng, RuiXue; Mai, CanRong; Sang, XinTing; Faber, Klaas Nico; Lu, XingHua

    2007-01-01

    Pancreatic cancer is the most lethal of all the common malignancies. Markers for early detection of this disease are urgently needed. Here, we optimized and applied a proteome analysis of human pancreatic juice to identify biomarkers for pancreatic cancer. Pancreatic juice samples, devoid of blood o

  19. 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.

  20. Sterol Profile for Natural Juices Authentification by GC-MS

    International Nuclear Information System (INIS)

    A GC-MS analytical method is described for some natural juices analysis. The fingerprint of sterols was used to characterize the natural juice. A rapid liquid-liquid extraction method was used. The sterols were separated on a Rtx-5MS capillary column, 15mx0.25mm, 0.25μm film thickness, in a temperature program from 50 deg. C for 1 min, then ramped at 15 deg. C/min to 300 deg. C and held for 15 min. Identification of sterols and their patterns were used for juice characterization. The sterol profile is a useful approach for confirming the presence of juices of orange, grapefruit, pineapple and passion fruit in compounded beverages and for detecting of adulteration of fruit juices

  1. Colour, phenolic content and antioxidant activity of grape juice

    Directory of Open Access Journals (Sweden)

    Vívian Maria Burin

    2010-12-01

    Full Text Available Viticultural practices in the State of Santa Catarina, Brazil, have shown economic growth, with the production of grapes used to produce wines and grape juice. Grapes are rich in phenolic compounds which have drawn attention not only because of their important role in the development of products derived from grapes, but also for their potential beneficial health effects. The objective of this study was to evaluate commercial, organic and homemade grape juices produced in Santa Catarina. Grape juices were analyzed for total phenolic content, colour, and antioxidant activity. The commercial juices had the highest average values for total monomeric anthocyanins and total phenolics. There was a strong positive correlation (R = 0.9566 between the antioxidant activity and total phenolic content for the commercial juice. In addition, the Principle Components Analysis showed a strong positive correlation between the red colour and total monomeric anthocyanins. However, the total monomeric anthocyanis and polymeric anthocyanins showed a negative correlation.

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

    International Nuclear Information System (INIS)

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

  3. Frankly Juice - Is it a strong brand?

    OpenAIRE

    Helstam, Anne Kristine Als; Ravn, Katrine; Gjøl Torbensen, Alexandra Cecilie; Keck Holm, Marie-Louise

    2015-01-01

    The project revolves around the brand identity and brand image of the small company Frankly Juice. Through empirical data, the study tries to investigate the coherency between the aforementioned. This will be underpinned by multiple theories namely ‘The Social Psychology of Brand’ by Richard Rosenbaum-Elliott et. al., along with Kevin Lane Keller’s theory ‘The Evolution of a Strong Brand’. These will be supported by a brief content analysis of Frankly Juice’s Instagram, website and store; Fra...

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

    Science.gov (United States)

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

    2015-01-01

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

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

    OpenAIRE

    Mr. S. Gopinathan; D. Naveenraj

    2013-01-01

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

  6. Quality characteristics of freshly squeezed orange juice in comparison to commercial products

    Science.gov (United States)

    ‘Hamlin’ orange juice was extracted with a fresh-squeeze juicer with or without pasteurization and compared to commercially processed juice for the flavor and nutritional quality. Fresh juice had much higher peel oil content, but lower insoluble solids and pectin contents than in the commercial juic...

  7. 7 CFR 51.1177 - U.S. Grade A Juice.

    Science.gov (United States)

    2010-01-01

    ... of Common Sweet Oranges (citrus Sinensis (l) Osbeck) § 51.1177 U.S. Grade A Juice. Any lot of oranges, the juice content of which meets the following requirements, may be designated “U.S. Grade A Juice... 7 Agriculture 2 2010-01-01 2010-01-01 false U.S. Grade A Juice. 51.1177 Section...

  8. 21 CFR 146.148 - Reduced acid frozen concentrated orange juice.

    Science.gov (United States)

    2010-04-01

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

  9. Black Culture

    Directory of Open Access Journals (Sweden)

    Angela Khristin Brown

    2013-07-01

    Full Text Available The migration of blacks in North America through slavery became united.  The population of blacks past downs a tradition of artist through art to native born citizens. The art tradition involved telling stories to each generation in black families. The black culture elevated by tradition created hope to determine their personal freedom to escape from poverty of enslavement and to establish a way of life through tradition. A way of personal freedoms was through getting a good education that lead to a better foundation and a better way of life. 

  10. Coca-Cola's Acquisition Over Huiyuan Juice

    Institute of Scientific and Technical Information of China (English)

    Jin Sun

    2009-01-01

    @@ China's Anti-Monopoly Law,the foundation stone of the market economy,started to be implemented since August 1st 2008.After half a year of investigation,.Coca Cola's acquisition of Huiyuan Juice was put to a stop by Ministry of Commerce on March 18th 2009.It became the first abortive case since the implementation of the Anti-Monopoly Law and caused strong repercussions home and abroad.While the nationalists applauded for the decision,overseas media generally took a skeptical attitude,considering it as a case of trade protectionism.This phenomenon requires a rational interpretation and guidance for the domestic and international media.On the one hand,acquisition by foreign capital may bring advanced technology and management experience and promote economic development;on the other hand,it may lead to the monopoly of relevant market,hamper competition and cause some domestic brands to disappear.We should look at Coca Cola's acquisition of Huiyuan Juice from two aspects.

  11. 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.

  12. PRECLINICAL EVALUATION OF ANTIDIABETIC ACTIVITY OF NONI FRUIT JUICE

    Directory of Open Access Journals (Sweden)

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

    2013-02-01

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

  13. 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.

  14. Hepatotoxicity of NONI juice: Report of two cases

    Institute of Scientific and Technical Information of China (English)

    Vanessa Stadlbauer; Peter Fickert; Carolin Lackner; Jutta Schmerlaib; Peter Krisper; Michael Trauner; Rudolf E Stauber

    2005-01-01

    NONI juice (Morinda citrifolia) is an increasingly popular wellness drink claimed to be beneficial for many illnesses.No overt toxicity has been reported to date. We present two cases of novel hepatotoxicity of NONI juice. Causality of liver injury by NONI juice was asses-sed. Routine laboratory tests and transjugular or percutaneous liver biopsy were performed. The first patient underwent successful liver transplantation while the second patient recovered spontaneously after cessation of NONI juice.A 29-year-old man with previous toxic hepatitis associated with small doses of paracetamol developed sub-acute hepatic failure following consumption of 1.5 L NONI juice over 3 wk necessitating urgent liver transplantation. A 62-year-old woman without evidence of previous liver disease developed an episode of self-limited acutehepatitis following consumption of 2 L NONI juice for over 3 mo. The most likely hepatotoxic components of Morinda citrifolia were anthraquinones. Physicians should be aware of potential hepatotoxicity of NONI juice.

  15. Are black holes totally black?

    CERN Document Server

    Grib, A A

    2014-01-01

    Geodesic completeness needs existence near the horizon of the black hole of "white hole" geodesics coming from the region inside of the horizon. Here we give the classification of all such geodesics with the energies $E/m \\le 1$ for the Schwarzschild and Kerr's black hole. The collisions of particles moving along the "white hole" geodesics with those moving along "black hole" geodesics are considered. Formulas for the increase of the energy of collision in the centre of mass frame are obtained and the possibility of observation of high energy particles arriving from the black hole to the Earth is discussed.

  16. 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...

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

    OpenAIRE

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

    2015-01-01

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

  18. Nonvascular transfer of assimilates in citrus juice tissues

    International Nuclear Information System (INIS)

    Transfer of labeled assimilates through phloem-free areas and into sink tissues was examined in intact grapefruit (Citrus paradisi Macf.) and in rows of juice vesicles isolated with an attached vascular bundle. Entry of 14C-photosynthates into phloem-free juice tissues was completed with 30 h in intact and isolated structures. Subsequent redistribution from hair-like vesicle stalks into juice vesicles, however, continued throughout the experiments. Localization of radioactivity suggests possible similarities in nonvascular transfer rates of both systems

  19. 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.

  20. 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)

  1. Spectrophotometric Determination of Arginine in Grape Juice Using 8-Hydroquinoline

    Institute of Scientific and Technical Information of China (English)

    WANG Hua; LIANG Xin-hong; ZHAO Rui-xiang; FENG Li-dan; LI Hua

    2008-01-01

    Arginine in grape juice can be metabolized by wine yeasts and malolactic bacteria to precursors of ethyl carbamate, known as carcinogen. The aim of this study was to develop a simple, fast, and accurate method for determining arginine in grape juice with Sakaguchi reaction by separating arginine with strong cation-exchange resins. Parameters were optimized including the concentrations of 8-hydroquinoline and sodium hydrobromite. The color stability lasted for 4 min, which is sufficient to finish the measurement. The method is simple, reproducible and accurate, and can be applied for quick measurement of arginine in grape juice to take necessary measures for controlling the level of ethyl carbamate.

  2. 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

  3. 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

  4. Use of Moringa oleífera Lamarck leaf extract as sugarcane juice clarifier: effects on clarifed juice and sugar

    Directory of Open Access Journals (Sweden)

    Gustavo Henrique Gravatim Costa

    2014-03-01

    Full Text Available The objective of this study was to evaluate the effect of Moringa oleifera Lam. leaf extract on the sedimentation of impurities in the treatment of sugarcane juice and the effects on sugar quality and on the clarified juice. The experimental design used was a 4x2 factorial arrangement with four replications. The main treatments performed included the extracted original sugarcane juice, the synthetic polyelectrolyte (Flomex 9076, the leaf extract, and a control. The secondary treatments consisted of the sugarcane varieties RB92579 and RB867515. The clarification process used was simple defecation, in which the flocculating agents and the juice, limed and heated, were poured simultaneously into a decanter. The microbiological and chemico-technological characteristics of the extracted and clarified juices were evaluated. The clarified juice was concentrated up to 60° Brix (syrup and subjected to boiling in a pilot pan using seeds to perform the graining: The sugar was recovered by centrifugation and analyzed for microbiological and chemico-technological characteristics. It was concluded that the use of the Moringa oleifera Lam. leaves extract resulted in a better quality of clarified juice and sugar.

  5. Stability of unpasteurized and refrigerated orange juice

    Directory of Open Access Journals (Sweden)

    Maria Cristina Corrêa de Souza

    2004-07-01

    Full Text Available The stability of orange juice obtained from a small extractor and stored in a polyethylene bottle was assessed under isothermal and non-isothermal storage conditions at 4, 8 and 12ºC for 72 hours. pH, titratable acidity and Brix did not alter significantly during the 72 hours storage. Microbiological analysis showed high initial count for moulds and yeasts that increased in the juice stored for 72h under the non-isothermal conditions with temperature abuse (12��C/4h. Date of the sensory evaluation showed a small reduction in product acceptance in this condition. The juice, in the recommended validity period (48h, presented losses of less than 20% of the initial ascorbic acid content regardless of the treatment. However, after this time, the degradation became accentuated reaching, at 72h storage, retentions of 72 to 85%.Desenvolvimento microbiano, ação enzimática e reações químicas influenciam a qualidade de suco de laranja natural não-pasteurizado, podendo comprometer características sensoriais e provocar perdas nutricionais. A estabilidade do suco, obtido em extrator de pequeno porte e acondicionado em embalagem de polietileno, foi avaliada em condições isotérmicas e não-isotérmicas de armazenamento em temperaturas entre 4 e 12ºC por 72h. Valores de pH, acidez titulável e sólidos solúveis totais não se alteraram significativamente ao longo do armazenamento em todas as condições. Resultados da análise microbiológica mostraram alta contagem inicial de bolores e leveduras, que aumentaram no suco armazenado por 72h na condição não isotérmica onde houve abuso de temperatura (12ºC por 4h. Os testes sensoriais mostraram uma pequena redução na aceitação do produto nessa mesma condição. Constatou-se que o suco, no período preconizado como prazo de validade (48h, apresentou perdas inferiores a 20% do teor inicial de ácido ascórbico, independentemente do tratamento. A partir deste momento, a degradação se

  6. Crossflow microfiltration of sugarcane juice: effects of processing conditions and juice quality

    Directory of Open Access Journals (Sweden)

    Katia Rezzadori

    2014-03-01

    Full Text Available Sugarcane juice with passion fruit pulp was clarified using microfiltration under different T (temperature, P (pressure, and V (tangential velocity. The effects of these processing parameters were evaluated applying a rotational central composite experimental design (RCCD and response surface methodology (RSM. The tests were performed at a filtration pilot plant using a polyamide hollow-fiber membrane with an average pore diameter of 0.4 µm and filtration area of 0.723 m². In addition, the resistances to the permeate flux during the microfiltration were investigated according to the series resistance. The final permeate flux ranged from 7.05 to 17.84 L·h- 1·m- 2. There was a rapid decline in flux (50% in the initial stages of microfiltration. T and V were the major variables responsible for the flux increase. The concentration polarization showed the greatest influence on the flux decline, and highest values for the flux decline rate (λ were found when low pressures were used. In the clarified juice there was a reduction in the contents of total solids, proteins, vitamin C, and acidity, while the soluble solids, pH, and ash contents did not change. Finally, membrane process could produce high quality filtered sugarcane juice with substantial flux and increased luminosity improving organoleptical properties.

  7. Juice and water intake in infancy and later beverage intake and adiposity: Could juice be a gateway drink?

    OpenAIRE

    Sonneville, Kendrin R; Long, Michael W.; Rifas-Shiman, Sheryl L.; Kleinman, Ken; Matthew W. Gillman; Taveras, Elsie M.

    2014-01-01

    Objective To examine the tracking and significance of beverage consumption in infancy and childhood. Design and Methods Among 1163 children in Project Viva, we examined associations of fruit juice and water intake at 1 year (0 oz, 1–7 oz [small], 8–15 oz [medium], and ≥16 oz [large]) with juice and sugar-sweetened beverage (SSB) intake and BMI z-score during early (median 3.1 years) and mid-childhood (median 7.7 years). Results In covariate adjusted models, juice intake at one year was associ...

  8. DNA catabolites in triathletes: effects of supplementation with an aronia–citrus juice (polyphenols-rich juice)

    OpenAIRE

    García-Flores, Libia A.; Medina, Sonia; Cejuela Anta, Roberto; Martínez Sanz, José Miguel; Abellán, Ángel; Genieser, Hans-Gottfried; Ferreres, Federico; Gil-Izquierdo, Ángel

    2016-01-01

    In this study we analyzed whether our aronia–citrus juice (ACJ, the composition is based on a mixture of 95% citrus juice with 5% of Aronia melanocarpa juice), rich in polyphenols, and physical exercise had an effect on seven catabolites of DNA identified in plasma and on a urine isoprostane (8-iso-PGF2α). Sixteen elite triathletes on a controlled diet for triathlon training (45 days) were used in this clinical trial. Our results show a decrease in the 8-hydroxy-2′-deoxyguanosine concentratio...

  9. Statement on ‘toothkind’ juice drinks

    DEFF Research Database (Denmark)

    Tetens, Inge

    2011-01-01

    tooth demineralisation, can be drawn on the basis of studies which do not measure directly net demineralisation but measure the potential for demineralisation of enamel, e.g. reduced pH on dental plaque. The Panel considers that reduction of plaque pH immediately (within about 10 min) following a single...... consumption of a beverage is an appropriate measure of the potential of beverages for demineralisation of dental enamel. „Toothkind‟ drinks have little or no potential for enamel demineralisation by this process, while typical sugar-containing non-alcoholic beverages do have the potential for demineralisation...... of dental enamel. However, the beneficial effect (reducing net tooth demineralisation) of replacing typical sugar-containing non-alcoholic beverages with „toothkind‟ juice drinks was only shown to occur at a frequency of consumption of typical sugar-containing non-alcoholic beverages of 7 times daily...

  10. Black market

    International Nuclear Information System (INIS)

    One way for states and subnational groups to acquire material, knowledge and equipment necessary to build a nuclear weapon or device are illegal transactions. These were singular in the past and did not cause the development of a nuclear black market. But all necessary components of a functioning black market exist. Therefore the further spread and extension of the use of nuclear power would enhance the threat of a nuclear black market, if the trade and use of specific nuclear material is not abandoned worldwide. (orig.)

  11. 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.

  12. LIFE CYCLE DESIGN OF MILK AND JUICE PACKAGING

    Science.gov (United States)

    A life cycle design demonstration project was initiated between the U.S. Environmental Protection Agency, National Risk Management Research Laboratory, Dow Chemical Company, and the University of Michigan to investigate milk and juice packagie design. The primary objective of ...

  13. Isotopes as detectives in blood and orange juice

    International Nuclear Information System (INIS)

    The isotope content (Deuterium or Oxygen 18) allows one to distinguish between natural orange juice and rediluted concentrates. The isotope content of human blood or urine allows proves changes of location. (orig.)

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

    Science.gov (United States)

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

    2016-04-01

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

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

    Directory of Open Access Journals (Sweden)

    Aline Gurgel Fernandes

    2011-09-01

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

  16. 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

  17. Chinese Consumer Knowledge, Perception and Willingness to Pay for Orange Juice Products: Any Opportunities for the U.S. Juice Producers?

    OpenAIRE

    Chen, Xuqi; Gao, Zhifeng

    2013-01-01

    Surveys were conducted in four cities in China to study Chinese consumers’ knowledge, perception and willingness to pay for different type of orange juice products. Results show that consumers were willing to pay for healthier orange juice produce with high percentage of juice contents.

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

    International Nuclear Information System (INIS)

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

  19. Factors Affecting Pure Orange Juice Purchasing Decisions of Consumers

    OpenAIRE

    Wanvisa Sriratana; Visit Limsombunchai

    2010-01-01

    This paper analyzes factors affecting pure orange juice purchasing decisions of consumers in Bangkok Metropolitan area. The data used in this research were from interviewing 400 consumers in Bangkok Metropolitan area who used to buy pure orange juice. The data were collected during September to October 2008. The descriptive analysis techniques and Conjoint Analysis were applied. The results showed that certificate of standard and quality assurance was the most important factor which influence...

  20. Consolidated Markets, Brand Competition, and Orange Juice Prices

    OpenAIRE

    Binkley, James K.; Canning, Patrick N.; Dooley, Ryan; Eales, James S.

    2002-01-01

    This paper examines how consolidation in the marketing system affects prices for orange juice. We isolated the pricing behavior of brand marketers, wholesalers, and retailers by observing the retail prices for specific orange juice products, including leading national brands and private label brands, in 54 U.S. markets over a 1-year period. The data provided little compelling evidence that consolidated markets engaged in non-competitive pricing behavior. Increased brand competition, particula...

  1. Estimating the Carbon Footprint of Florida Orange Juice

    OpenAIRE

    Thomas H. Spreen; Dwivedi, Puneet; Goodrich-Schneider, Renee

    2010-01-01

    This study is a part of a comprehensive study which attempts to create a baseline of global warming impact (expressed in total greenhouse gas emission and measured in terms of carbon equivalent) associated with the production and consumption of a gallon of orange juice available in the form of NFC (Not from Concentrate) and FCOJ (Frozen Concentrated Orange Juice) in Florida. A detailed life‐cycle approach is adopted and greenhouse gas emissions of all the steps in the supply chain starting fr...

  2. Effects of Citrus sinensis juice on blood pressure

    OpenAIRE

    Asgary, Sedigheh; keshvari, Mahtab

    2013-01-01

    BACKGROUND Citrus sinensis juice (CSJ) is a rich source of dietary flavonoids which reduce the risk of adverse cardiovascular events. This study aimed to examine the effects of four-week intake of natural and commercial orange (Citrus sinensis) juice on blood pressure in healthy volunteers. METHODS In this single-blind randomized crossover study, 22 healthy subjects (age: 18-59 years old) were included and randomly divided into two groups of 11. Group A consumed commercial CSJ during the firs...

  3. Consumer Evaluation of Processing Variants of Pomegranate Juice

    OpenAIRE

    Anderson, Erika; Koppel, Kadri; IV, Edgar

    2014-01-01

    Increasing evidence of their health benefits has boosted the popularity of pomegranates. The effects of processing (e.g., pasteurization, drying) on pomegranate juice characteristics (e.g., color, phenolic content) and sensory attributes have been studied by several authors. The objectives of this study were to (1) understand if processing, such as pasteurization or drying, has an effect on pomegranate juice acceptance, and (2) if acceptance is related to healthy eating habits or variety seek...

  4. Immunoactive trypsins in duodenal juice from children with gastrointestinal disorders.

    OpenAIRE

    Borulf, S; Lindberg, T

    1982-01-01

    Duodenal juice contains two trypsins, one anionic and one cationic at pH 8.6. To investigate their distribution, we studied fasting specimens of duodenal juice from 89 children with different gastrointestinal problems. The two trypsins were separately determined with electroimmunoassay parallel with determinations of total trypsin esterolytic activity and total protein. In 81 children with normal pancreatic function the ratio immunoactivity: esterolytic activity averaged 3.25:1. Anionic tryps...

  5. Measurement of trypsin in duodenal juice by radioimmunoassay.

    OpenAIRE

    Lake-Bakaar, G; McKavanagh, S; Rubio, C E; Epstein, O; Summerfield, J A

    1980-01-01

    Trypsin in duodenal aspirate and pure pancreatic juice samples has been measured by both radioimmunoassay and enzymatic mathods. The radioimmunossay has been shown to be specific and to detect trypsin in the presence of aprotinin (Trasylol). In duodenal juice samples from control subjects and from patients with primary biliary cirrhosis a good correlation was obtained between both immunoreactive trypsin concentration and trypsin activity. The immunoreactive trypsinogen concentration in pure p...

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

    Science.gov (United States)

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

    2015-03-01

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

  7. Colour Design for Carton-Packed Fruit Juice Packages

    OpenAIRE

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

    2009-01-01

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

  8. Squeezing Fact from Fiction about 100% Fruit Juice123

    Science.gov (United States)

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

    2015-01-01

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

  9. 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...

  10. Financial Benefits of Florida Generic Orange Juice Marketing

    OpenAIRE

    Thomas, Arthur M.; Canter, Neil

    2009-01-01

    The benefits to Florida orange growers of generic orange juice advertising are assessed using additive, nonlinear, regional econometric models, measuring the impact of category and brand marketing efforts on category demand while controlling for pricing and various other factors. The study shows that generic marketing efforts increased orange juice category demand by 8.3 percent, resulting in increased orange prices and a benefit-to-cost ratio to Florida growers of 3.5 to 1. Branded promotion...

  11. Soursop juice stabilized with soy fractions: a rheologial approach

    OpenAIRE

    Luiz Henrique Fasolin; Rosiane Lopes da Cunha

    2012-01-01

    The potential use of soybean soluble polysaccharide (SSPS) as a stabilizer in acidic beverages was evaluated using rheological and stability studies. For this purpose, soy-based beverages were formulated with soy protein isolate (SPI) and soursop juice due to the low stability of this kind of dispersion. The influences of the concentrations of soybean soluble polysaccharide, calcium chloride, and soy protein isolate on the stability and rheology of soursop juice were evaluated using a factori...

  12. 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

  13. J-MAG: Magnetometer science on the JUICE mission

    Science.gov (United States)

    Dougherty, Michele

    2014-05-01

    The magnetometer instrument onboard JUICE is one of the core instruments on the payload and is critical for resolving some of the prime science objectives of the mission. The primary science objectives of JUICE which will be constrained by the magnetic field observations will be described. They include characterising ocean properties at Ganymede, Callisto and Europa, resolving the dynamo magnetic field at Ganymede as well as better understanding magnetospheric dynamics.

  14. STATIONARY SIMULATION OF A DOUBLE EFFECT EVAPORATOR FOR TOMATO JUICE

    OpenAIRE

    Álvaro Núñez; Enrique Tarifa; Norma Farfán

    2012-01-01

    In this paper, a model to simulate a stationary double-effect evaporator for the concentration of tomato juice was developed. Due to lycopene shows antioxidant capacity, it is desirable its maximum concentration in the tomato paste. This is achieved by optimizing both the design and operating conditions of the juice concentrating unit. To reach this goal, the degradation kinetics of lycopene was incorporated into the model, and a sensitivity analysis was performed to determine the relationshi...

  15. Aroma Stripping under various Forms of Membrane Distillation Processes: Experiments and modeling

    DEFF Research Database (Denmark)

    Jonsson, Gunnar Eigil

    as volatility, activity coefficient and vapor pressure, it is important to know how these aroma compounds will eventually pass through the membrane. Experiments have been made on an aroma model solution and on black currant juice in a lab scale membrane distillation set up which can be operated in......Concentration of fruit juices by membrane distillation is an interesting process as it can be done at low temperature giving a gentle concentration process with little deterioration of the juices. Since the juices contains many different aroma compounds with a wide range of chemical properties such...... various types of MD configurations: Vacuum Membrane Distillation , Sweeping Gas Membrane Distillation , Direct Contact Membrane Distillation and Osmotic Membrane Distillation. The influence of feed temperature and feed flow rate on the permeate flux and concentration factor for different types of aroma...

  16. Microfiltration of red berry juice with thread filters: Effects of temperature, flow and filter pore size

    DEFF Research Database (Denmark)

    Bagger-Jørgensen, Rico; Casani, Sandra Dobon; Meyer, Anne Boye Strunge

    2002-01-01

    A series of experiments was conducted to demonstrate the applicability of a new Filtomat(R) thread filtration principle for microfiltration of semiprocessed blackcurrant juice and cherry juice. The effect of juice temperature (3-20C), flow (20-80 L/h), and filter pore size (3-10 mum) on the...... transmembrane pressure, juice turbidity, protein, sugar, and total phenols levels was evaluated in a lab scale microfiltration unit employing statistically designed factorial experiments. Thread microfiltration reduced significantly the turbidity of both juices. For blackcurrant juice, in all experiments, the...... turbidity was immediately reduced to the level required for finished juice without compromising either the protein, the sugar or the phenols content. High flow rates increased the turbidity in blackcurrant juice, but did not affect cherry juice quality. Filtomat(R) thread microfiltration therefore appears...

  17. 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.

  18. Black tea

    Science.gov (United States)

    ... product containing black tea extract plus green tea extract, asparagus, guarana, kidney bean, and mate along with a combination of kidney bean pods, garcinia, and chromium yeast for 12 weeks does not reduce body weight ...

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

    International Nuclear Information System (INIS)

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

  20. MIR – NEWEST HIGHT QUALITY BLACK BERRY AROMATIC GRAPE VARIETY WITH COLORED PULP AND JUSE

    Directory of Open Access Journals (Sweden)

    Zamanidi P. C.

    2014-05-01

    Full Text Available Newest wine black berry with painted pulp and juice grape variety called Mir was breeded at Athens Institute of Viticulture (Greece by Zamanidi P., Troshin L. and Radchevsky P. in 2006 by crossing the Ukrainian variety of Odessa black (Alicante Bouschet x Cabernet Sauvignon with new Greek black berry variety Iliad. According to the morphological and physiological characteristics included in the eco-geographical group of Black Sea Coast. Length of production period - 146-155 days. Strong growth of arms (2,1-3,0 m. Percentage of productive shoots - over 90. Productivity is very high: 20-30 t / ha. The average mass of clusters is 260 g. Characterized by high resistance to cold, drought and increased resistance to fungal diseases in comparison with varieties of Vitis vinifera. Lobes, the stamens and fully developed gynoecium. Bunch medium, often with tapered wing, the average density. Berry small, round, blue-black, with a thick waxy coating. The peel is medium thickness, dense, durable. Pulp and juice intensely colored. Sugar content is very high. Prolonged preservation of different crop on bushes. Variety intended for manufacturing intensely colored dry red wines of excellent grade and high-quality sparkling, dessert, sweet and liqueur wines; and is suitable for the manufacture of high quality strong colored juices. When used in blends with other varieties, it enhances color, flavor and improves the bouquet of wine

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

    OpenAIRE

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

    2016-01-01

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

  2. 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...

  3. Effect of juice extraction methods and processing temperature-time on juice quality of Nagpur mandarin (Citrus reticulata Blanco) during storage

    OpenAIRE

    Pareek, Sunil; Paliwal, Ravinder; Mukherjee, Subrata

    2010-01-01

    Influence of juice extraction methods and pasteurization temperature and time on quality of mandarin (Citrus reticulata Blanco) juice was studied. The experiment consisted of 65 °C pasteurization temperature with 15, 25 and 35 min holding time; 75 °C with 10, 20 and 30 min and 85 °C with 5, 10 and 15 min holding times and two types of juice extraction methods. The experiment was laid out in factorial completely randomized Design with three replications. Juice extracted with screw type juice e...

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

    Directory of Open Access Journals (Sweden)

    Flávia Daiana Montanuci

    2015-07-01

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

  5. Concord Grape Juice Supplementation Improves Memory Function In Older Adults with Mild Cognitive Impairment

    Science.gov (United States)

    Concord grape juice contains flavonoid polyphenol compounds, which have antioxidant and anti-inflammatory properties and influence neuronal signaling. Concord grape juice supplementation has been shown to reduce inflammation, blood pressure, and vascular pathology in individuals with cardiovascular...

  6. 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.

  7. REVERSE OSMOSIS CONCENTRATION OF ORANGE JUICE USING SPIRAL WOUND MEMBRANES

    Directory of Open Access Journals (Sweden)

    W. A. de ARAUJO

    2009-03-01

    Full Text Available

    Flavor and odor components of foods are often lost during processing which leads to a poorer quality final product compared with the fresh ingredients. The orange juice industry concentrates juice (45-66ºBrix in TASTE (Thermally Accelerated Short Time Evaporator to remove excess water, and thus reduce storage and transportation costs, but also to improve product stability. Evaporation results in a loss of fresh juice flavors, color degradation and “cooked” taste due to the thermal effects. Methods using less heat for thermal damage reduction must be investigated to establish parameters for future commercial processes. The promising alternative is Reverse Osmosis (RO, but it cannot achieve concentrations greater than 30ºBrix. RO has advantages over traditional evaporation techniques in removing water. Because less heat is used, thermal damage to products is generally eliminated. In this project tests were performed using unpasteurised Single Strength Orange Juice (SSOJ, spiral wound membranes (Polyamide, and a DESAL pilot system model 4040. The aim was to evaluate spiral wound membranes on the basis of flux as a function of time. Retentate concentrations were 15-20ºBrix, and GC-FID analyses were used in order to understand aroma losses. KEYWORDS: Orange; juice; membrane; concentration; osmosis; reverse.

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

    Science.gov (United States)

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

    2006-08-01

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

  9. Probiotication of tomato juice by lactic acid bacteria.

    Science.gov (United States)

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

    2004-12-01

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

  10. Gamma radiation and the conservation of natural orange juice

    International Nuclear Information System (INIS)

    The effect of gamma radiation was evaluated on the microbiological population, soluble solids content, acidity, p H and ascorbic acid content of natural orange juice. Microbial activity may cause deterioration of orange juice. Irradiation is a process of food conservation which eliminates microorganisms. nevertheless radiation may affect some characteristics of irradiated food. The experimental design was a 4 x 5 factorial scheme, including control and 3 rates of irradiation (2.0, 4.0 and 6.0 kGy) and 5 storage periods (1, 7, 14, 21 and 28 days), with 2 replicates. Samples of juice were extracted from variety Pera oranges and irradiated at a rate of 2.0 kGy/h (60 Cobalt) and thereafter stored at 5 +- 3 deg C. Results showed small changes in soluble solids content, acidity and p H, for all treatments. The ratio soluble solids/acidity was also determined and showed little variation for all treatments. There was a reduction on ascorbic acid content of the orange juice with increased radiation dosage and storage time. Gamma radiation was effective in reducing the microbiological population of the juice. (author)

  11. 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

  12. Antioxidant activity of pasteurized and sterilized commercial red orange juices.

    Science.gov (United States)

    Fiore, Alberto; La Fauci, Luca; Cervellati, Rinaldo; Guerra, Maria Clelia; Speroni, Ester; Costa, Stefano; Galvano, Giacomo; De Lorenzo, Antonino; Bacchelli, Vanessa; Fogliano, Vincenzo; Galvano, Fabio

    2005-12-01

    Blood orange juice is a typical Italian product whose red color is primarily associated with anthocyanin pigments. Two orange-based products are present on the market: pasteurized pure juice with 40 days of shelf life, and sterilized beverage containing minimum 12% of concentrated fruit juice. The aim of the present paper is to verify the relationships between the antioxidant properties and the anthocyanins content in a sampling of pasteurized and sterilized commercial red orange juices. The anthocyanins composition was determined by HPLC-MS/MS, while the antioxidant activity was evaluated by the Briggs-Rauscher reaction, selected in order to acquire information at acid pH values, by three radical scavenging assays (DMPD, 2-2'-azinobis-(3-ethylenbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), DPPH), and by FRAP assay to monitor the ferric reducing power. Results showed that antioxidant activity, particularly when measured by ABTS method, is positively related to the content of anthocyanins and that the reduction of anthocyanins content, typical of commercial long-shelf life juices, leads to a remarkable loss of antioxidant power. PMID:16254888

  13. 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)

  14. Radiation hydrolysate of tuna cooking juice with enhanced antioxidant properties

    International Nuclear Information System (INIS)

    Tuna protein hydrolysates are of increasing interest because of their potential application as a source of bioactive peptides. Large amounts of tuna cooking juice with proteins and extracts are produced during the process of tuna canning, and these cooking juice wastes cause environmental problems. Therefore, in this study, cooking juice proteins were hydrolyzed by irradiation for their utilization as functional additives. The degree of hydrolysis of tuna cooking juice protein increased from 0% to 15.1% at the absorbed doses of 50 kGy. To investigate the antioxidant activity of the hydrolysate, it was performed the ferric reducing antioxidant power (FRAP) assay, and the lipid peroxidation inhibitory and superoxide radical scavenging activities were measured. The FRAP values increased from 1470 μM to 1930 μM and IC50 on superoxide anion was decreased from 3.91 μg/mL to 1.29 μg/mL at 50 kGy. All of the antioxidant activities were increased in the hydrolysate, suggesting that radiation hydrolysis, which is a simple process that does not require an additive catalysts or an inactivation step, is a promising method for food and environmental industries. - Highlights: ► Radiation was applied for the hydrolysis of tuna cooking juice protein. ► The degree of hydrolysis were increased by irradiation and the antioxidant activity of hydrolysate was higher than protein. ► This result suggest that radiation is useful method for the hydrolysis of protein.

  15. Effects of Differing Dosages of Pomegranate Juice Supplementation after Eccentric Exercise

    OpenAIRE

    Machin, Daniel R.; Christmas, Kevin M.; Ting-Heng Chou; Sarah C. Hill; Van Pelt, Douglas W.; Trombold, Justin R.; Edward F. Coyle

    2014-01-01

    Dietary supplementation with pomegranate juice improves isometric strength recovery after unaccustomed eccentric exercise. The purpose of this study was to determine if there is a dose response effect of pomegranate juice supplementation after eccentric exercise isometric strength recovery. Forty-five nonresistance trained, recreationally active men were assigned once-daily pomegranate juice, twice-daily pomegranate juice, or placebo supplementation. On day four of supplementation, 20 min of ...

  16. Effect of water dilution and alcohol mixing on erosive potential of orange juice on bovine enamel

    OpenAIRE

    P. Malara; A. Kloc-Ptaszna; L.A. Dobrzański; M. Górniak; Stefański, T.

    2013-01-01

    Purpose: This in vitro study aimed to evaluate the changes of erosive potential of an orange juice before and after mixing with water and alcohol.Design/methodology/approach: Fifty enamel specimens obtained from bovine teeth were prepared and randomly assigned into the following groups (n=10) with different erosive solution: I. commercially available pure orange juice (Cappy, Coca Cola Co.), II. orange juice diluted with distilled water at a ratio 3:1 (v/v), III. orange juice mixed with vodka...

  17. Willingness to Pay for PEF-processed Orange Juice: Evidence from an Auction Experiment

    OpenAIRE

    Chern, Wen S.; Kaneko, Naoya; Tarakcioglu, Gulay Babadogan

    2003-01-01

    This paper presents the results of experimental auctions of the orange juice processed with the pulsed electric field (PEF) technology. A series of experimental auctions are conducted to elicit consumers' willingness to pay (WTP) for the PEF orange juice along with WTP for three other types of orange juice: unprocessed (fresh), thermally processed not-from-concentrate, and thermally processed from-concentrate orange juice. We adopt the second-price sealed-bid auction. With this auction method...

  18. Analytical characteristics and discrimination of Brazilian commercial grape juice, nectar, and beverage

    OpenAIRE

    Luiz Antenor Rizzon; Alberto Miele

    2012-01-01

    The production and commercialization of Brazilian grape juice is increasing annually, mainly due to its typicality, quality, and nutritional value. The present research was carried out in view of the great significance of Brazilian grape juice for the grape and wine industry. The purpose of this study, therefore, was to assess its composition as well as the discrimination between grape juice and other beverages. Twenty four samples of whole, sweetened, and reprocessed grape juices, grape nect...

  19. Effect of fresh Triticum aestivum grass juice on lipid profile of normal rats

    OpenAIRE

    Kothari, Saroj; Jain, Anand K.; Mehta, Swaroop C.; Tonpay, Shrinivas D.

    2008-01-01

    Objective: To study the hypolipidemic activity of fresh grass juice of Triticum aestivum in normal rats. Materials and Methods: Freshly prepared Triticum aestivum grass juice was administered to normal rats at the dose of 5 ml/kg and 10 ml/kg orally once daily for 21 days. Blood samples were collected after 24 hours of last administration and used for estimation of lipid profile. Fresh grass juice was also subjected to preliminary phytochemical screening. Results: Fresh grass juice administra...

  20. Effect of fresh Triticum aestivum grass juice on lipid profile of normal rats

    OpenAIRE

    Kothari Saroj; Jain Anand; Mehta Swaroop; Tonpay Shrinivas

    2008-01-01

    Objective: To study the hypolipidemic activity of fresh grass juice of Triticum aestivum in normal rats. Materials and Methods: Freshly prepared Triticum aestivum grass juice was administered to normal rats at the dose of 5 ml/kg and 10 ml/kg orally once daily for 21 days. Blood samples were collected after 24 hours of last administration and used for estimation of lipid profile. Fresh grass juice was also subjected to preliminary phytochemical screening. Results: Fresh grass juice admi...

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

    OpenAIRE

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

    2014-01-01

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

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

    OpenAIRE

    Bathal Vijaya Kumar; Mannepula Sreedharamurthy; Obulam Vijaya Sarathi Reddy

    2013-01-01

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

  3. 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...

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

    OpenAIRE

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

    2011-01-01

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

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

    OpenAIRE

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

    2015-01-01

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

  6. Comparative radiobiological investigation of antiradiation efficiency of various samples of Noni juice

    International Nuclear Information System (INIS)

    It was established that Tabari Noni and Hawaiian Noni juice had antiradiation properties, significantly increased 30-day survival of rats, reduced early death rate and the 2nd peak of radiation death, and increased average duration of life of the animals. Tahitian juice and especially Polynesian juice proved to be ineffective. The first state of the experiment (pre-clinical) demonstrated antiradiation efficacy of Noni juice (Tabari and Hawaiian), which allows to recommend it for clinical investigation.

  7. Fischer Black

    OpenAIRE

    Robert C. Merton; Myron S. Scholes

    2013-01-01

    ReprintThis article was originally published by Wiley for the American Finance Association (Merton RC, Scholes MS. 1995. Fischer Black. J. Finance 50(5):1359–70). It is reprinted with permission from John Wiley and Sons © 1995. Reference formatting was updated to facilitate linking.

  8. 21 CFR 102.33 - Beverages that contain fruit or vegetable juice.

    Science.gov (United States)

    2010-04-01

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

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

    OpenAIRE

    ESHMATOV FOZIL KHIDIROVICH; MAKSUMOVA DILRABO KUCHKAROVNA; DODAEVA LAYLO KUCHKAROVNA

    2016-01-01

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

  10. Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea.

    Science.gov (United States)

    Kim, Mina K; Lee, Young-Jin; Kwak, Han Sub; Kang, Myung-woo

    2013-09-01

    Orange juice is a well-accepted fruit juice, and its consumption increases steadily. Many studies have been conducted to understand the sensory characteristics of orange juice throughout its varying processing steps. Sensory language and consumer likings of food can be influenced by culture. The objective of this study is to evaluate the sensory characteristics of commercially available orange juices in Korea and identify drivers of liking for orange juices in Korea. A quantitative descriptive analysis was conducted using a trained panel (n = 10) to evaluate 7 orange juice samples in triplicates, followed by consumer acceptance tests (n = 103). Univariate and multivariate statistical analyses were conducted for data analysis. The sensory characteristics of commercially available orange juice were documented and grouped: group 1 samples were characterized by high in natural citrus flavors such as orange peel, orange flesh, citrus fruit, and grape fruit, whereas group 2 samples were characterized by processed orange-like flavors such as over-ripe, cooked-orange, and yogurt. Regardless of orange flavor types, a high intensity of orange flavor in orange juice was identified as a driver of liking for orange juices in Korea. Three distinct clusters were segmented by varying sensory attributes that were evaluated by likes and dislikes. Overall, many similarities were noticed between Korean market segment and global orange juice market. By knowing the drivers of liking and understanding the distinct consumer clusters present in the Korean orange juice market, the orange juice industry could improve the strategic marketing of its products in Korea. PMID:23909609

  11. THE DEMAND FOR NATIONAL BRAND AND PRIVATE LABEL FROZEN CONCENTRATED ORANGE JUICE: A SWITCHING REGRESSION ANALYSIS

    OpenAIRE

    Lee, Jonq-Ying; Brown, Mark G.; Schwartz, Brooke

    1986-01-01

    Separate demand equations for national brand and private label frozen concentrated orange juice were estimated using a switching regression model. The results indicate that the demand for national brand frozen concentrated orange juice is more price responsive than the demand for private label juice, and household characteristics have different impacts on the demand for these two products.

  12. 77 FR 23659 - Revocation of Antidumping Duty Order: Certain Orange Juice From Brazil

    Science.gov (United States)

    2012-04-20

    ..., 2011) (Initiation Notice). \\2\\ See Certain Orange Juice From Brazil, 77 FR 22343 (Apr. 13, 2012) (ITC... Orange Juice From Brazil, 52 FR 16426 (May 5, 1987). \\4\\ The Department preliminarily found that Louis... Juice from Brazil, 71 FR 12183 (Mar. 9, 2006). On February 1, 2011, the Department initiated, and...

  13. Fresh and Commercially Pasteurized Orange Juice: An Analysis of the Metabolism of Flavonoid Compounds

    Science.gov (United States)

    Orange juice is a rich source of flavonoids, mainly the flavanones hesperidin and narirutin, associated with health benefits in humans. The objective of this study was to analyze the uptake of flavonoids in humans after the consumption of two types of orange juice, fresh squeezed (fresh juice, FJ) a...

  14. 7 CFR 51.1176 - U.S. Grade AA Juice (Double A).

    Science.gov (United States)

    2010-01-01

    ... of Common Sweet Oranges (citrus Sinensis (l) Osbeck) § 51.1176 U.S. Grade AA Juice (Double A). Any lot of oranges, the juice content of which meets the following requirements, may be designated “U.S... 7 Agriculture 2 2010-01-01 2010-01-01 false U.S. Grade AA Juice (Double A). 51.1176 Section...

  15. 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...

  16. Targeted and non-targeted detection of lemon juice adulteration by LC-MS and chemometrics.

    Science.gov (United States)

    Wang, Zhengfang; Jablonski, Joseph E

    2016-03-01

    Economically motivated adulteration (EMA) of lemon juice was detected by LC-MS and principal component analysis (PCA). Twenty-two batches of freshly squeezed lemon juice were adulterated by adding an aqueous solution containing 5% citric acid and 6% sucrose to pure lemon juice to obtain 30%, 60% and 100% lemon juice samples. Their total titratable acidities, °Brix and pH values were measured, and then all the lemon juice samples were subject to LC-MS analysis. Concentrations of hesperidin and eriocitrin, major phenolic components of lemon juice, were quantified. The PCA score plots for LC-MS datasets were used to preview the classification of pure and adulterated lemon juice samples. Results showed a large inherent variability in the chemical properties among 22 batches of 100% lemon juice samples. Measurement or quantitation of one or several chemical properties (targeted detection) was not effective in detecting lemon juice adulteration. However, by using the LC-MS datasets, including both chromatographic and mass spectrometric information, 100% lemon juice samples were successfully differentiated from adulterated samples containing 30% lemon juice in the PCA score plot. LC-MS coupled with chemometric analysis can be a complement to existing methods for detecting juice adulteration. PMID:26807674

  17. Stable isotape ratios of H, C, N an O in Italian citrus juices

    NARCIS (Netherlands)

    Bontempo, L.; Caruso, R.; Fiorillo, M.; Gambino, G.L.; Perini, M.; Simoni, M.; Traulo, P.; Wehrens, H.R.M.J.; Gagliano, G.; Camin, F.

    2014-01-01

    Stable isotope ratios (SIRs) of C, N, H and O have been exensively used in fruit juices quality control (ENV and AOAC methods) to detect added sugar and the watering down of concentrated juice, practices prohibited by European legislation (EU Directive 2012/12). The European Fruit Juice Association

  18. 76 FR 19315 - Certain Orange Juice From Brazil: Preliminary Results of Antidumping Duty Administrative Review...

    Science.gov (United States)

    2011-04-07

    ... certain orange juice from Brazil. See Antidumping Duty Order: Certain Orange Juice from Brazil, 71 FR... Antidumping Duty Order; Frozen Concentrated Orange Juice from Brazil, 52 FR 16426 (May 5, 1987). Therefore... Administrative Review, 75 FR 9162 (Mar. 1, 2010). In accordance with 19 CFR 351.213(b)(2), in March 2010,...

  19. 75 FR 18794 - Certain Orange Juice From Brazil: Preliminary Results of Antidumping Duty Administrative Review...

    Science.gov (United States)

    2010-04-13

    ... Orange Juice from Brazil, 71 FR 12183 (Mar. 9, 2006) (OJ Order). Subsequently, on March 2, 2009, the...; Frozen Concentrated Orange Juice from Brazil, 52 FR 16426 (May 5, 1987). Therefore, the scope of this... Certain Orange Juice from Brazil: Final Results of Antidumping Duty Administrative Review, 74 FR...

  20. 76 FR 50176 - Certain Orange Juice from Brazil: Final Results of Antidumping Duty Administrative Review...

    Science.gov (United States)

    2011-08-12

    ... Brazil. See Antidumping Duty Order; Frozen Concentrated Orange Juice from Brazil, 52 FR 16426 (May 5... Administrative Review, 74 FR 40167 (Aug. 11, 2009); and Certain Orange Juice from Brazil: Final Results of... Orange Juice from Brazil, 72 FR 12183 (Mar. 9, 2006). These deposit requirements shall remain in...

  1. 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

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

    Science.gov (United States)

    Strohl, Arthur N.

    1985-01-01

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

  3. 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

  4. 75 FR 51978 - United States Standards for Grades of Pineapple Juice

    Science.gov (United States)

    2010-08-24

    ... Register, 52 FR 40 6129, revising the United States Standards for Grades of Pineapple Juice. During this... Agricultural Marketing Service United States Standards for Grades of Pineapple Juice AGENCY: Agricultural... Pineapple Juice are corrected to include text inadvertently omitted from Tables I and II. The...

  5. 78 FR 48145 - Lemon Juice From Argentina: Continuation of Suspended Antidumping Duty Investigation

    Science.gov (United States)

    2013-08-07

    ..., 77 FR 45589 (August 1, 2012) and [Investigation Nos. 731-TA-1105-1106 (Review)] Lemon Juice from... Lemon Juice from Argentina, 78 FR 46610 (August 1, 2013). Therefore, pursuant to section 351.218(f)(4... Antidumping Duty Investigation: Lemon Juice From Argentina, 72 FR 53991 (September 21, 2007). Pursuant...

  6. Antiradiation effect of Hawaii Noni juice at local organ cavity irradiation in rats

    International Nuclear Information System (INIS)

    Local external application of Hawaii Noni juice is an effective antiradiation remedy. Administration of the juice resulted in reduction of manifestation of radiation lesions of the juice is shown, which allows more capabilities for prevention and treatment of superficial local radiation lesions

  7. Optimization of enzymatic clarification of sapodilla juice: a statistical perspective.

    Science.gov (United States)

    Jacob, Nicemol; Sukumaran, R K; Prema, P

    2008-12-01

    Response surface methodology (RSM) was employed to establish optimum conditions for enzymatic clarification of sapodilla juice. Polygalacturonase obtained from Streptomyces lydicus had been purified to homogeneity and was used for the treatment. The independent variables were temperature (30-45 degrees C), enzyme concentration (0.5-1.5 U), and treatment time (30-90 min), whose effects on viscosity and clarity of the juice were evaluated using a Box-Behnken design. Significant regression models describing the changes of viscosity and clarity with respect to the independent variables were obtained, with the coefficient of determination, R (2) , greater than 0.8. Based on response surfaces and contour plots, the optimum conditions for clarifying sapodilla juice were enzyme concentration 1.15 U, incubation temperature 34 degrees C, and incubation time 70 min. PMID:18670739

  8. Antioxidant activity of noni juice in heavy smokers

    Directory of Open Access Journals (Sweden)

    Wang Mian-Ying

    2009-10-01

    Full Text Available Abstract Background Noni (Morinda citrifolia juice has demonstrated antioxidant activity in vitro and in vivo. To evaluate this activity in humans, noni juice from Tahiti (TNJ was evaluated in a 30 day, double-blind, and placebo controlled clinical trial with 285 current heavy smokers. Research participants were randomly assigned to three daily treatment groups: 118 mL placebo, 29.5 mL TNJ, and 118 mL TNJ. Plasma superoxide anion radicals (SAR and lipid hydroperoxide (LOOH levels were measured pre and post-intervention. Results After 30 days, mean SAR decreased from 0.26 ± 0.14 to 0.19 ± 0.10 μmol/mL in the 29.5 mL dose group (P P P P Conclusion The results suggest an antioxidant activity from noni juice in humans exposed to tobacco smoke, thereby replicating the results found previous chemical and in vivo tests.

  9. Reducing Childhood Obesity by Eliminating 100% Fruit Juice

    Science.gov (United States)

    Heyman, Melvin B.

    2012-01-01

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

  10. 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)

  11. 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.

  12. Improved energy efficiency in juice production through waste heat recycling

    International Nuclear Information System (INIS)

    Highlights: • A heating system at a juice production was investigated and improved. • Different impacts of drying cycle improvements at the energy usage were explored. • The total heat use for drying could thereby be decreased with 52%. • The results point out a significant decrease of heat consumption with low investment costs. - Abstract: Berry juice concentrate is produced by pressing berries and heating up the juice. The by-products are berry skins and seeds in a press cake. Traditionally, these by-products have been composted, but due to their valuable nutrients, it could be profitable to sell them instead. The skins and seeds need to be separated and dried to a moisture content of less than 10 %wt (on dry basis) in order to avoid fermentation. A berry juice plant in the north of Sweden has been studied in order to increase the energy and resource efficiency, with special focus on the drying system. This was done by means of process integration with mass and energy balance, theory from thermodynamics and psychrometry along with measurements of the juice plant. Our study indicates that the drying system could be operated at full capacity without any external heat supply using waste heat supplied from the juice plant. This would be achieved by increasing the efficiency of the dryer by recirculation of the drying air and by heat supply from the flue gases of the industrial boiler. The recirculation would decrease the need of heat in the dryer with about 52%. The total heat use for the plant could thereby be decreased from 1262 kW to 1145 kW. The improvements could be done without compromising the production quality

  13. Intestinal mucus and juice glycoproteins have a liquid crystalline structure

    International Nuclear Information System (INIS)

    X-ray diffraction patterns have been obtained from the following components of canine gastrointestinal tract: (1) native small intestine mucus layer; (2) the precipitate of the flocks formed in the duodenal juice with decreasing pH; (3) concentrated solutions of glycoproteins isolated from the duodenal juice. The X-ray patterns consist of a large number of sharp reflections of spacings between about 100 and 4 A. Some reflections are common for all components studied. All the patterns are interpreted as arising from the glycoprotein molecules ordered into a liquid crystalline structure. (author)

  14. Intestinal mucus and juice glycoproteins have a liquid crystalline structure

    Energy Technology Data Exchange (ETDEWEB)

    Denisova, E.A.; Lazarev, P.I.; Vazina, A.A.; Zheleznaya, L.A.

    1985-11-05

    X-ray diffraction patterns have been obtained from the following components of canine gastrointestinal tract: (1) native small intestine mucus layer; (2) the precipitate of the flocks formed in the duodenal juice with decreasing pH; (3) concentrated solutions of glycoproteins isolated from the duodenal juice. The X-ray patterns consist of a large number of sharp reflections of spacings between about 100 and 4 A. Some reflections are common for all components studied. All the patterns are interpreted as arising from the glycoprotein molecules ordered into a liquid crystalline structure.

  15. The production of guava juice fortified with dietary fiber

    Directory of Open Access Journals (Sweden)

    Suganya Chanthachum

    2007-03-01

    Full Text Available The production of guava juice fortified with soluble dietary fiber as pectin extracted from guava cake (peel, pulp, seeds was conducted. The waste guava cake from juice processing plant was used for pectin extraction using sodium hexametaphosphate method followed by pectin precipitation using acidified ethanol method. A yield of 30.50±0.34% crude pectin was achieved. Crude pectin also contained 4.71±0.18% moisture, 0.34±0.21% protein, 0.68±0.00% ash, 20.70±0.16 g (%dwb soluble dietary fibers. pH of crude pectin was 3.06±0.02. The L* a*and b* values were 81.17±0.21, 4.76±0.04 and 15.43±0.07, respectively. Water holding capacity and bulk density were 0.90±0.01 g.water/g.solid and 0.96±0.05 g/ml, respectively. This study found that the optimum conditions for guava juice extraction using pectinase at 45oC were 0.10 % v/v pectinase concentration and 21 2 h incubation time. Under these optimum conditions, production of guava juice with different ratios of total soluble solids (oBrix to acid as citric acid content (% including, 24.0, 28.0, 32.0, 35.0 and 40.0 oBrix-acid ratio, and product sensory evaluation were also conducted. By the consideration from the greatest perceived scores of all sensory evaluation attributes including color, turbidity, odor, flavor and overall acceptability, the oBrix-acid ratio of 40.0 was selected for guava juice processing. The clarified guava juice was then fortified with pectin powder extracted from previous experiments using various pectin concentrations: 0, 0.25, 0.50 and 0.75% (w/w. It was found that the perceived scores of the overall acceptability attribute decreased (p<0.05 with increasing of pectin concentration. The greatest perceived score of the mouthfeel attribute was observed from the use of 0.25% pectin. Therefore, the optimum concentration of 0.25% soluble dietary fiber as pectin for guava juice fortification is selected for further guava juice processing.

  16. Influence of beetroot juice supplementation on intermittent exercise performance

    OpenAIRE

    Wylie, Lee J.; Bailey, Stephen J.; Kelly, James; Blackwell, James R.; Vanhatalo, Anni; Andrew M. Jones

    2015-01-01

    Purpose This study tested the hypothesis that nitrate (NO3 −) supplementation would improve performance during high-intensity intermittent exercise featuring different work and recovery intervals. Method Ten male team-sport players completed high-intensity intermittent cycling tests during separate 5-day supplementation periods with NO3 −-rich beetroot juice (BR; 8.2 mmol NO3 − day−1) and NO3 −-depleted beetroot juice (PL; 0.08 mmol NO3 − day−1). Subjects completed: twenty-four 6-s all-out sp...

  17. Relativistic effects for the JUICE on‐board clock

    OpenAIRE

    S. Bauer; Hussmann, H.; J. Mueller; Oberst, J.

    2014-01-01

    We studied relativistic effects on spacecraft clock rates for ESA’s JUICE mission and derived a relationship between dynamical time TDB and on‐board time. We analysed the S/C on‐board clock rate by using the JUICE mission nominal trajectory. We identify significant changes in the rate of the clock due to large changes of the S/C velocity and its distance to the solar system bodies during the various spacecraft operational phases. After ≈ 11.5 years, at the end of the mission, the offset in ti...

  18. Canadian Orange Juice Imports and Production Level Import Demand

    OpenAIRE

    Liu, Yan; Kilmer, Richard L.; Lee, Jonq-Ying

    2007-01-01

    Import demand equations are estimated in order to identify the own-, cross-price, and volume elasticities that can be used to determine the best marketing strategy to increase U.S. orange juice gallons in the Canadian import market. This study uses the firm’s version of production differential, AIDS, CBS, and NBR models. An expansion of total Canadian orange juice import gallons using advertising favors the U.S. much more than it does the other three origins investigated— Brazil, Mexico, ...

  19. Pre-rigor infusion with kiwifruit juice improves lamb tenderness.

    Science.gov (United States)

    Han, J; Morton, J D; Bekhit, A E D; Sedcole, J R

    2009-07-01

    The ability of pre-rigor infusion of kiwifruit juice to improve the tenderness of lamb was investigated. Lamb carcasses were infused (10% body weight) with fresh kiwifruit juice (Ac), water (W) and a non-infusion control (C) treatment. Infusion treatment had no effect on lamb hot carcass weight, cold carcass weight and chilling evaporative losses. The infused treatment carcasses of Ac and W had lower (Ptender with significantly lower shear force (Ptenderizer, which could contribute efficiently and effectively to the meat tenderization process. PMID:20416722

  20. Production of wine from zobo (Hibiscus sabdariffa) flower juice

    OpenAIRE

    Chiedozie Rexford Nwahia; Charles Chukwuma Opara

    2012-01-01

    Wine was produced from zobo flower juice using a yeast (Saccharomyces cerevisiae) extracted from palm wine. The maximum alcohol productivity of 2.6 %(v/v) was achieved by the fermentation of zobo flower juice. The pH decreased from 4.20 to 3.48 and there was an increase in viable count from an 9.10x105CFU per ml to a maximum 5.92x108CFU per ml on the 5th day. Decrease in concentration of reducing sugar from an initial concentration of 0.43 mg ml-1 to a final concentration of 0.176 mg ml-1 on...

  1. Interaction between Grapefruit Juice and Praziquantel in Humans

    OpenAIRE

    Castro, Nelly; Jung, Helgi; Medina, Roberto; González-Esquivel, Dinora; Lopez, Mario; Sotelo, Julio

    2002-01-01

    After a single oral dose of praziquantel with 250 ml of grapefruit juice, the area under the concentration-time curve and the maximum concentration in plasma of praziquantel (Cmax) were significantly increased (Cmax for water treatment, 637.71 ± 128.5 ng/ml; and Cmax for grapefruit juice treatment, 1,037.65 ± 305.7 ng/ml, P < 0.05). No statistically significant differences were found in the time to maximum concentration of drug in plasma or elimination half-life.

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

    OpenAIRE

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

    1999-01-01

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

  3. Acetone and acetaldehyde determination in tomato juice by isotopic dilution

    International Nuclear Information System (INIS)

    Acetone and acetaldehyde content of tomato juice were determined by isotope dilution techniques. The juice is added to 14C labelled compounds, carried along by nitrogen at low pressure. The mixture of 2.4 dinitrophenylhydrazones obtained from volatile compounds is separated by thin layer chromatography on silica gel and then on alumina. A determination of radioactivity and concentration of acetone and acetaldehyde 2,4 dinitrophenylhydrazones obtained after separation and elution allow to calculate the content of these two compounds in the initial product with the same sample. This technique could be used for determination of methanol and ethanol after transformation in 3,5 dinitrobenzoates

  4. 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...

  5. 27 CFR 24.242 - Authority to use greater quantities of decolorizing material in juice or wine.

    Science.gov (United States)

    2010-04-01

    ... quantities of decolorizing material in juice or wine. 24.242 Section 24.242 Alcohol, Tobacco Products and... juice or wine. (a) Proprietor's notice. If the proprietor desires to remove color from juice prior to... twenty-five pounds per 1,000 gallons (3.0 grams per liter) of juice or wine to remove this color,...

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

    Science.gov (United States)

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

    2016-01-01

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

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

    OpenAIRE

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

    2014-01-01

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

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

    OpenAIRE

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

    2013-01-01

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

  9. Grape juice quality control by means of ¹H nmr spectroscopy and chemometric analyses

    Directory of Open Access Journals (Sweden)

    Caroline Werner Pereira da Silva Grandizoli

    2014-01-01

    Full Text Available This work shows the application of ¹H NMR spectroscopy and chemometrics for quality control of grape juice. A wide range of quality assurance parameters were assessed by single ¹H NMR experiments acquired directly from juice. The investigation revealed that conditions and time of storage should be revised and indicated on all labels. The sterilization process of homemade grape juices was efficient, making it possible to store them for long periods without additives. Furthermore, chemometric analysis classified the best commercial grape juices to be similar to homemade grape juices, indicating that this approach can be used to determine the authenticity after adulteration.

  10. 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)

  11. 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.

  12. 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...

  13. 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

  14. Stability of the Ellagitannin Fraction and Antioxidant Capacity of Varietal Pomegranate Juices.

    Science.gov (United States)

    Mena, Pedro; García-Viguera, Cristina

    2015-06-01

    This work aimed to assess the effect of combining two pomegranate (Punica granatum L.) cultivars at different rates on the ellagitannin content, antioxidant capacity, and total phenolic content of varietal pomegranate juices. Widely distinct juices made from Mollar de Elche and Wonderful cultivars were used for the elaboration of blended juices. They were stored for 70 days at both room and refrigeration temperatures. This study revealed a significant cultivar effect on the stability of main pomegranate ellagitannins (punicalagins, punicalins, punicalagin-like compound, and ellagic acid derivatives) and on the antioxidant capacity measured by the ABTS+ and DPPH* in vitro assays. Blended juices enhanced and/or retained the initial ellagitannin content and antioxidant capacity of pure juices during storage. Thus, blending varietal juices could be suggested as a promising alternative to the development of fresh juices with a high, stable phytochemical load. PMID:26197541

  15. Effects of Blueberry and Cranberry Juice Consumption on the Plasma Antioxidant Capacity of Healthy Female Volunteers

    DEFF Research Database (Denmark)

    Pedersen(Vægter), Christian Bjerggaard; Kyle, J; Jenkinson, AM;

    2000-01-01

    OBJECTIVE: To assess whether consumption of 500 ml of blueberry juice or cranberry juice by healthy female subjects increased plasma phenolic content and antioxidant capacity. DESIGN: Latin square arrangement to eliminate ordering effects. After an overnight fast, nine volunteers consumed 500 ml of...... blueberry juice, cranberry juice or a sucrose solution (control); each volunteer participated on three occasions one week apart, consuming one of the beverages each time. Blood samples were obtained by venipuncture at intervals up to four hours after consumption of the juices. Urine samples were also...... obtained four hours after consuming the juice. RESULTS: Consumption of cranberry juice resulted in a significant increase in the ability of plasma to reduce potassium nitrosodisulphonate and Fe(III)-2,4, 6-Tri(2-pyridyl)-s-triazine, these measures of antioxidant capacity attaining a maximum after 60...

  16. Comparison of bioactive components in pressurized and pasteurized longan juices fortified with encapsulated Lactobacillus casei 01

    Science.gov (United States)

    Chaikham, Pittaya; Apichartsrangkoon, Arunee

    2012-06-01

    In this study, longan juice was subjected to a high pressure of 500 MPa for 30 min and compared with a juice pasteurized at 90°C/2 min. Probiotic Lactobacillus casei 01 was fortified into both juices and the shelf life of these products was studied. Their bioactive components such as ascorbic acid, gallic acid and ellagic acid were analyzed by High Performance Liquid Chromatography (HPLC). Total phenolic compounds and 2,2-Diphenyl-1-picrythydrazyl radical-scavenging activity were determined by colorimetric and spectrophotometric methods. It was found that the pressurized longan juice retained higher amounts of bioactive compounds than the pasteurized juice. In terms of storage stability, bioactive compounds in both processed juices decreased according to the increase in storage time. The survivability of probiotic L. casei 01 in both processed juices declined from 9 to 6 log CFU/mL after 4 weeks of storage.

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

    Science.gov (United States)

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

    2015-06-17

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

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

    Science.gov (United States)

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

    2015-01-01

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

  19. 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

  20. An infrared spectroscopy method to detect ammonia in gastric juice.

    Science.gov (United States)

    Giovannozzi, Andrea M; Pennecchi, Francesca; Muller, Paul; Balma Tivola, Paolo; Roncari, Silvia; Rossi, Andrea M

    2015-11-01

    Ammonia in gastric juice is considered a potential biomarker for Helicobacter pylori infection and as a factor contributing to gastric mucosal injury. High ammonia concentrations are also found in patients with chronic renal failure, peptic ulcer disease, and chronic gastritis. Rapid and specific methods for ammonia detection are urgently required by the medical community. Here we present a method to detect ammonia directly in gastric juice based on Fourier transform infrared spectroscopy. The ammonia dissolved in biological liquid samples as ammonium ion was released in air as a gas by the shifting of the pH equilibrium of the ammonium/ammonia reaction and was detected in line by a Fourier transform infrared spectroscopy system equipped with a gas cell for the quantification. The method developed provided high sensitivity and selectivity in ammonia detection both in pure standard solutions and in a simulated gastric juice matrix over the range of diagnostic concentrations tested. Preliminary analyses were also performed on real gastric juice samples from patients with gastric mucosal injury and with symptoms of H. pylori infection, and the results were in agreement with the clinicopathology information. The whole analysis, performed in less than 10 min, can be directly applied on the sample without extraction procedures and it ensures high specificity of detection because of the ammonia fingerprint absorption bands in the infrared spectrum. This method could be easily used with endoscopy instrumentation to provide information in real time and would enable the endoscopist to improve and integrate gastroscopic examinations. PMID:26377936

  1. Permittivities of watermelon pulp and juice and correlation with quality.

    Science.gov (United States)

    Permittivities from 10 to 4500 MHz at 24 'C were measured on pulp and juice of watermelons of different maturities with an open-ended coaxial-line probe and network analyzer. The dielectric constant of both materials decreased monotonically with increasing frequency and loss factor had minimum at ab...

  2. High pressure and foods -fruit/vegetable juices

    Czech Academy of Sciences Publication Activity Database

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

    2006-01-01

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

  3. Priapism, pomegranate juice, and sildenafil: Is there a connection?

    OpenAIRE

    Subramanian Senthilkumaran; Namasivayam Balamurugan; Ponuswamy Suresh; Ponniah Thirumalaikolundusubramanian

    2012-01-01

    We report the development of low flow priapism in three patients related to simultaneous consumption of sildenafil with pomegranate (Punica granatum) (POM) juice. There were no other concurrent diseases, intake of drugs, and chemicals or other risk factors in these patients. We want to create awareness among patients and practitioners for recognition and timely intervention. Probable mechanisms are highlighted.

  4. Effect of Huanglongbing (HLB) disease on orange juice flavor

    Science.gov (United States)

    The disease, Huanglongbing (HLB), also called greening or yellow dragon disease was first discovered in Florida in 2005. This is a serious disease of citrus that can kill the tree in 5-10 years. It has also been rumored that the disease causes off-flavor in the fruit and subsequent juice that has be...

  5. Characterization of Pectin from Citrus sinensis (Sweet Orange) Juice

    Science.gov (United States)

    Pectin is a structurally diverse polysaccharide synthesized in plants. Its core element is a backbone of a-(1,4)-galacturonic acid residues, which may be interspersed with rhamnose residues, esterified, and decorated with a variety of glycan chains. In citrus juice, pectin comprises the majority o...

  6. Thermally tolerant pectin methylesterase, juice cloud loss and greening

    Science.gov (United States)

    Multiple forms of pectin methylesterase (PME) have been isolated and characterized from citrus fruit tissue. PME is the causative agent responsible for destabilization of citrus juice cloud, a serious product quality defect. This report will present an up to date state of our knowledge regarding the...

  7. 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

  8. Corrosion of Steels in Steel Reinforced Concrete in Cassava Juice

    Science.gov (United States)

    Oluwadare, G. O.; Agbaje, O.

    The corrosion of two types of construction steels, ST60Mn and RST37-2♦, in a low cyanide concentration environment (cassava juice) and embedded in concrete had been studied. The ST60 Mn was found to be more corrosion resistant in both ordinary water and the cassava juice environment. The cyanide in cassava juice does not attack the steel but it provides an environment of lower pH around the steel in the concrete which leads to breakdown of the passivating film provided by hydroxyl ions from cement. Other factors such as the curing time of the concrete also affect the corrosion rates of the steel in the concrete. The corrosion rate of the steel directly exposed to cassava juice i.e., steel not embedded in concrete is about twice that in concrete. Long exposure of concrete structure to cassava processing effluent might result in deterioration of such structures. Careful attention should therefore be paid to disposal of cassava processing effluents, especially in a country like Nigeria where such processing is now on the increase.

  9. Problems of the pasterurization of fruit juices by irradiation

    International Nuclear Information System (INIS)

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

  10. 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...

  11. Instrumental neutron activation analysis of roots and juice of carrot

    International Nuclear Information System (INIS)

    The results are presented of the determination of the contents of Na, Br, Ca, Ba, Fe, Zn, Co, Cr, Sb and Ni. The results of the analysis are in agreement with the usually given concentrations of the elements determined in identical or similar materials. The amount of monitored elements passing from the raw materials into juices was calculated. (J.B.)

  12. Radiation hydrolysate of tuna cooking juice with enhanced antioxidant properties

    Science.gov (United States)

    Choi, Jong-il; Sung, Nak-Yun; Lee, Ju-Woon

    2012-08-01

    Tuna protein hydrolysates are of increasing interest because of their potential application as a source of bioactive peptides. Large amounts of tuna cooking juice with proteins and extracts are produced during the process of tuna canning, and these cooking juice wastes cause environmental problems. Therefore, in this study, cooking juice proteins were hydrolyzed by irradiation for their utilization as functional additives. The degree of hydrolysis of tuna cooking juice protein increased from 0% to 15.1% at the absorbed doses of 50 kGy. To investigate the antioxidant activity of the hydrolysate, it was performed the ferric reducing antioxidant power (FRAP) assay, and the lipid peroxidation inhibitory and superoxide radical scavenging activities were measured. The FRAP values increased from 1470 μM to 1930 μM and IC50 on superoxide anion was decreased from 3.91 μg/mL to 1.29 μg/mL at 50 kGy. All of the antioxidant activities were increased in the hydrolysate, suggesting that radiation hydrolysis, which is a simple process that does not require an additive catalysts or an inactivation step, is a promising method for food and environmental industries.

  13. Priapism, pomegranate juice, and sildenafil: Is there a connection?

    Directory of Open Access Journals (Sweden)

    Subramanian Senthilkumaran

    2012-01-01

    Full Text Available We report the development of low flow priapism in three patients related to simultaneous consumption of sildenafil with pomegranate (Punica granatum (POM juice. There were no other concurrent diseases, intake of drugs, and chemicals or other risk factors in these patients. We want to create awareness among patients and practitioners for recognition and timely intervention. Probable mechanisms are highlighted.

  14. 77 FR 45653 - Lemon Juice From Argentina and Mexico

    Science.gov (United States)

    2012-08-01

    ... investigations on imports of lemon juice from Argentina and Mexico (72 FR 53991 and 53995, September 21, 2007..., and F (19 CFR part 207), as most recently amended at 74 FR 2847 (January 16, 2009). \\1\\ No response to... employment statute for Federal employees, and Commission rule 201.15(b) (19 CFR 201.15(b)), 73 FR 24609...

  15. 78 FR 47006 - Lemon Juice From Argentina and Mexico

    Science.gov (United States)

    2013-08-02

    ... lemon juice from Argentina. Background The Commission instituted these reviews on August 1, 2012 (77 FR 45653) and determined on November 5, 2012 that it would conduct full reviews (77 FR 67833, November 14... 5, 2012 (77 FR 72384). The hearing was held in Washington, DC, on May 16, 2013, and all persons...

  16. 78 FR 46610 - Lemon Juice From Argentina and Mexico

    Science.gov (United States)

    2013-08-01

    ... lemon juice from Argentina. Background The Commission instituted these reviews on August 1, 2012 (77 FR 45653) and determined on November 5, 2012 that it would conduct full reviews (77 FR 67833, November 14... 5, 2012 (77 FR 72384). The hearing was held in Washington, DC, on May 16, 2013, and all persons...

  17. 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

  18. Effects of orange juice formulation on prebiotic functionality using an in vitro colonic model system.

    Directory of Open Access Journals (Sweden)

    Adele Costabile

    Full Text Available A three-stage continuous fermentative colonic model system was used to monitor in vitro the effect of different orange juice formulations on prebiotic activity. Three different juices with and without Bimuno, a GOS mixture containing galactooligosaccharides (B-GOS were assessed in terms of their ability to induce a bifidogenic microbiota. The recipe development was based on incorporating 2.75g B-GOS into a 250 ml serving of juice (65°Brix of concentrate juice. Alongside the production of B-GOS juice, a control juice--orange juice without any additional Bimuno and a positive control juice, containing all the components of Bimuno (glucose, galactose and lactose in the same relative proportions with the exception of B-GOS were developed. Ion Exchange Chromotography analysis was used to test the maintenance of bimuno components after the production process. Data showed that sterilisation had no significant effect on concentration of B-GOS and simple sugars. The three juice formulations were digested under conditions resembling the gastric and small intestinal environments. Main bacterial groups of the faecal microbiota were evaluated throughout the colonic model study using 16S rRNA-based fluorescence in situ hybridization (FISH. Potential effects of supplementation of the juices on microbial metabolism were studied measuring short chain fatty acids (SCFAs using gas chromatography. Furthermore, B-GOS juices showed positive modulations of the microbiota composition and metabolic activity. In particular, numbers of faecal bifidobacteria and lactobacilli were significantly higher when B-GOS juice was fermented compared to controls. Furthermore, fermentation of B-GOS juice resulted in an increase in Roseburia subcluster and concomitantly increased butyrate production, which is of potential benefit to the host. In conclusion, this study has shown B-GOS within orange juice can have a beneficial effect on the fecal microbiota.

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

    OpenAIRE

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

    2014-01-01

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

  20. 黑加仑提取物抗疲劳作用的动物实验研究%Antiaging effect of black currant extracts on D-galactose-in duced aging animal moriels

    Institute of Scientific and Technical Information of China (English)

    赵君操; 刘瑞雪; 罗彬

    2011-01-01

    目的:研究黑加仑提取物(BCE)抗D-半乳糖致衰老模型动物的作用.方法:分别对小鼠和大鼠皮下注射D-半乳糖复制衰老模型,同时灌胃给予BCE.6周后,通过跳台法观察BCE对衰老模型动物学习记忆的改善,同时比较衰老小鼠脑组织内丙二醛(MDA)含量及单胺氧化酶B(MAO-B)、超氧化物歧化酶(SOD)活性的差异.结果:BCE对衰老动物的学习记忆障碍有显著的改善作用;能显著降低衰老小鼠脑组织内MDA的含量和MAO-B的活性,增加SOD的活性.结论:BCE对衰老模型动物具有较好的抗衰老作用.

  1. Free Radical Scavenging and Lipid Peroxidation Activity of the Shahani Black Grape

    OpenAIRE

    Yassa, N.; H. Razavi Beni; A. Hadjiakhoondi

    2008-01-01

    The present study was designed to evaluate antioxidant activity of different parts of Shahani black grape berries. The antioxidant activity of grape berry juice, seed and skin extracts were measured by the inhibition of lipid peroxidation (Ferric Ammonium Thiocyanate) and free radical scavenging activity (2, 2-diphenyl-1-picrylhydrazyl) methods. Vitamin E and Butylated Hydroxy Toluene (BHT) were used as reference values. The free radical scavenging capacity of grape extracts followed th...

  2. 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.

  3. Plasma kinetics and urinary excretion of the flavanones naringenin and hesperetin in humans after ingestion of orange juice and grapefruit juice.

    Science.gov (United States)

    Erlund, I; Meririnne, E; Alfthan, G; Aro, A

    2001-02-01

    The flavanones naringenin and hesperetin exhibit estrogenic, anticarcinogenic and antioxidative properties. Orange juice and grapefruit juice contain high amounts of these compounds, and therefore their intake from the diet can be relatively high. No data are available regarding plasma concentrations or plasma kinetics of flavanones. The objectives of this study were to develop methods allowing the analysis of naringenin and hesperetin from plasma and urine and to study their plasma kinetics and urinary excretion. We also wanted to assess whether plasma or urine flavanone concentrations can be used as biomarkers of intake. Healthy volunteers ingested orange juice (five women and three men) or grapefruit juice (two women and three men) once (8 mL/kg). Eleven blood samples and urine were collected between 0 and 24 h after juice administration. Flavanones were analyzed by HPLC with electrochemical detection. Naringenin and hesperetin were bioavailable from the studied juices, but interindividual variation in bioavailability was remarkable. The resulting plasma concentrations were comparatively high, and the peak plasma concentrations (C(max)) were 0.6 +/- 0.4 micromol/L (means +/- SD) for naringenin from orange juice and 6.0 +/- 5.4 micromol/L for naringenin from grapefruit juice. The corresponding value for hesperetin from orange juice was 2.2 +/- 1.6 micromol/L. The elimination half-lives were between 1.3 and 2.2 h, and therefore plasma concentrations reflect short-term intake. The relative urinary excretion varied depending on the flavanone source and dose and was 30.2 +/- 25.5% and 1.1 +/- 0.8% for naringenin from grapefruit juice and orange juice, respectively, and 5.3 +/- 3.1% for hesperetin from orange juice. The considerable difference in the relative urinary excretion of naringenin from the two juices was most likely caused by dose-dependent renal clearance rather than differences in bioavailability (as indicated by the similar C(max)-to-dose ratios). The

  4. Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity

    DEFF Research Database (Denmark)

    Meyer, Anne S.; Zeuner, Birgitte; Pinelo-Jiménez, Manuel

    2010-01-01

    development during cold storage (haze formation) is assumed to be due to protein–phenol interactions. Our results suggest that proteins play a decisive role in the formation of immediate turbidity in cherry juice, and point to that pectin may contribute to turbidity development during cold storage of cherry...

  5. Effect of blending Huanglongbing (HLB) disease affected orange juice with juice from healthy oranges on flavor quality

    Science.gov (United States)

    Huanglongbing, or citrus greening disease, has been a concern for the citrus industry as it progressively damages and ultimately kills citrus trees. While this disease does not affect human health, it is associated with bitter off-flavor for orange juice. The objective of this study was to determine...

  6. 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.

  7. Study of flavour compounds from orange juices by HS-SPME and GC-MS

    Science.gov (United States)

    Schmutzer, G.; Avram, V.; Covaciu, F.; Feher, I.; Magdas, A.; David, L.; Moldovan, Z.

    2013-11-01

    The flavour of the orange juices, which gives the taste and odour of the product, is an important criterion about the products quality for consumers. A fresh single strength and two commercial orange juices (obtained from concentrate) flavour profile were studied using a selective and sensitive gas chromatography - mass spectrometry (GC-MS) analytical system, after a solvent free, single step preconcentration and extraction technique, the headspace solid phase microextraction (HP-SPME). In the studied orange juices 55 flavour compounds were detected and classified as belonging to the esters, alcohols, ketones, monoterpenes and sesquiterpenes chemical families. The fresh single strength orange juice was characterized by high amount of esters, monoterpenes and sesquiterpenes. Limonene and valencene were the most abundant flavours in this fresh natural orange juice. Alcohols and ketones were found in higher concentration in the commercial orange juices made from concentrate, than in the single strength products. Nevertheless, in commercial juices the most abundant flavour was limonene and α-terpineol. The results highlight clear differences between fresh singles strength orange juice and juice from concentrate. The orange juices reconstructed from concentrate, made in Romania, present low quantity of flavour compounds, suggesting the absence or a low rearomatization process, but extraneous components were not detected.

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

    Science.gov (United States)

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

    2006-03-01

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

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

    Science.gov (United States)

    Bailey, David G

    2010-01-01

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

  10. Radionic nonuniform black strings

    Science.gov (United States)

    Tamaki, Takashi; Kanno, Sugumi; Soda, Jiro

    2004-01-01

    Nonuniform black strings in the two-brane system are investigated using the effective action approach. It is shown that the radion acts as a nontrivial hair of the black strings. From the brane point of view, the black string appears as the deformed dilatonic black hole which becomes a dilatonic black hole in the single brane limit and reduces to the Reissner-Nordström black hole in the close limit of two-branes. The stability of solutions is demonstrated using catastrophe theory. From the bulk point of view, the black strings are proved to be nonuniform. Nevertheless, the zeroth law of black hole thermodynamics still holds.

  11. Interaction of erythromycin and clarithromycin with orange juice

    Directory of Open Access Journals (Sweden)

    Arini Setiawati

    2005-06-01

    Full Text Available Concomitant administration of orange juice with fexofenadine has been found to decrease the bioavailability of fenofenadine to less than 30% via inhibition of organic-anion transporting polypeptide (OATP, a drug uptake transporter expressed in organs such as liver, kidney and intestine. Erythromycin and clarithromycin are substrates and inhibitors of CYP3A4, a drug metabolizing enzyme in the liver and enterocytes, and P-glycoprotein (P-gp, a drug efflux transporter expressed in the same organs as OATP. Since an extensive overlap exists between substrates and inhibitors of CYP3A4, P-gp and OATP transporters, we want to study the effect of coadministration of our local orange (Siam orange juice on the bioavailability of the above antibacterials. We conducted two 2-way cross-over randomized studies, one study for each antibacterial (500 mg, crossed between administration with orange juice (200 ml and with water, in 12-13 healthy subjects per study. The serum concentrations of the antibacterials were assayed by microbiological method. The mean (range ratio of AUC0-t with orange juice/with water were as follows : erythromycin : total (n=13 81.7 (9.7-193.8%, unchanged (n=4 96.4 (80.5-107.9%, decreased (n=6 31.9 (9.7-49.0%, increased (n=3 161.8 (134.6-193.8%; clarithromycin : total (n=12 91.4 (20.6-158.3%, unchanged (n=5 103.1 (80.9-123.0%, decreased (n=4 34.8 (20.6-64.3%, increased (n=3 147.2 (132.9-158.3%. It was concluded that coadministration of Siam orange juice with erythromycin or clarithromycin produced unpredictable effects on the bioavailability of these antibacterials in individual subjects, with marked decreases in almost half of the subjects, although in totals the effects were not statistically significant. (Med J Indones 2005; 14: 78-86Keywords: interaction, erythromycin, clarithromycin, orange juice.

  12. 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

  13. Harvest date affects aronia juice polyphenols, sugars, and antioxidant activity, but not anthocyanin stability.

    Science.gov (United States)

    Bolling, Bradley W; Taheri, Rod; Pei, Ruisong; Kranz, Sarah; Yu, Mo; Durocher, Shelley N; Brand, Mark H

    2015-11-15

    The goal of this work was to characterize how the date of harvest of 'Viking' aronia berry impacts juice pigmentation, sugars, and antioxidant activity. Aronia juice anthocyanins doubled at the fifth week of the harvest, and then decreased. Juice hydroxycinnamic acids decreased 33% from the first week, while proanthocyanidins increased 64%. Juice fructose and glucose plateaued at the fourth week, but sorbitol increased 40% to the seventh harvest week. Aronia juice pigment density increased due to anthocyanin concentration, and polyphenol copigmentation did not significantly affect juice pigmentation. Anthocyanin stability at pH 4.5 was similar between weeks. However, addition of quercetin, sorbitol, and chlorogenic acid to aronia anthocyanins inhibited pH-induced loss of color. Sorbitol and citric acid may be partially responsible for weekly variation in antioxidant activity, as addition of these agents inhibited DPPH scavenging 13-30%. Thus, aronia polyphenol and non-polyphenol components contribute to its colorant and antioxidant functionality. PMID:25977015

  14. Changes induced by radiations in unfermented grape juice

    International Nuclear Information System (INIS)

    Tightly bottled samples of grape juice pressed out of cv 'Merlot' were irradiated at an industrial plant with 0, 500, 1000 and 2500 krad. The samples were stored at room temperature and analyzed after eight months. Irradiation, even at the higher doses was unable to eradicate completely the yeast population and some fermentation took place. Surprisingly after such long lag of time, fermentation was not equal in all the treatments, but the amount of alcohol appeared to be inversely proportional to the dose. Sugars followed, though less markedly, a complementary trend: they were more abundant in the samples irradiated with higher doses. Furthermore a peculiar taste of honey developed in the juice with irradiation and was more marked at higher doses. (author)

  15. Environmental assessment of organic juice imported to Denmark

    DEFF Research Database (Denmark)

    Knudsen, Marie Trydeman; Almeida, Gustavo Fonseca; Langer, Vibeke;

    2011-01-01

    cycle approach. Furthermore, small-scale organic orange production was compared with small-scale conventional and large-scale organic orange production in the case study area in Brazil. Transport was the main contributor (58%) to the global warming potential of organic orange juice from small......-scale farmers imported to Denmark, followed by the farm stage (23%), especially the truck transport of fresh oranges in Brazil and of reconstituted orange juice in Europe. Non-renewable energy use per hectare was significantly lower on the organic small-scale farms than on the conventional, with a similar...... pattern for global warming potential and eutrophication. Including soil carbon sequestration in organic plantations widened the difference in global warming potential between organic and conventional. Organic small-scale farms had a higher crop diversity than conventional, which may have a positive effect...

  16. Antibacterial activity of Citrus limonum fruit juice extract.

    Science.gov (United States)

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

    2015-09-01

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

  17. An Investigation of Potential Fraud in Commercial Orange Juice Products in Malaysian Market by Cluster Analysis and Principal Component Analysis

    International Nuclear Information System (INIS)

    This study was triggered by Malaysia Ministry of Health to monitor quality of commercial orange juice products sold in Malaysia market. A total of 19 orange juice samples from 14 different brands of packed orange juice products and 5 different brands of fresh orange fruit juices were analyzed for total soluble solids content, total titratable acidity, sugar composition and amino acid profiles. Hierarchical Cluster analysis (HCA) and Principal component analysis (PCA) on amino acid composition alone allowed visual discrimination between fresh squeezed orange juices and commercial packed orange juices. Suspicion of mislabel was raised in cases of miss-classification. (author)

  18. Experimental study of concentration of tomato juice by CO2 hydrate formation

    OpenAIRE

    Li Shifeng; Shen Yanming; Liu Dongbing; Fan Lihui; Tan Zhe; Zhang Zhigang; Li Wenxiu; Li Wenpeng

    2015-01-01

    A new tomato juice concentration technology was presented by CO2 hydrate formation. The CO2 hydrate equilibrium conditions were measured by isochoric pressure search method and tomato juice concentration experiments were carried out in a high-pressure stirred reactor. Moreover, dehydration ratio was defined and CO2 hydrate formation rate constants were calculated with different feed pressure. The effects of feed pressure, temperature, and juice volume on de...

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

    OpenAIRE

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

    2014-01-01

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

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

    OpenAIRE

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

    2015-01-01

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

  1. Clinical Impact of the KL-6 Concentration of Pancreatic Juice for Diagnosing Pancreatic Masses

    OpenAIRE

    Kazuya Matsumoto; Yohei Takeda; Kenichi Harada; Takumi Onoyama; Soichiro Kawata; Yasushi Horie; Teruhisa Sakamoto; Masaru Ueki; Norimasa Miura; Yoshikazu Murawaki

    2015-01-01

    Background and Aim. Pancreatic juice cytology (PJC) is considered optimal for differentially diagnosing pancreatic masses, but the accuracy of PJC ranges from 46.7% to 93.0%. The aim of this study was to evaluate the clinical impact of measuring the KL-6 concentration of pancreatic juice for diagnosing pancreatic masses. Methods. PJC and the KL-6 concentration measurements of pancreatic juice were performed for 70 consecutive patients with pancreatic masses (39 malignancies and 31 benign). Re...

  2. No acute effects of grape juice on appetite, implicit memory, and mood

    OpenAIRE

    Mattes, Richard D.; Hendrickson, Sara J.

    2008-01-01

    Background: Animal experiments document effects of grape juice on cognitive performance and motor skills, and observational studies in humans suggest an inverse association between flavonoid intake and cognitive decline. These effects may be related to the antioxidant properties of polyphenols. Juice consumption and flavonoid intake may also affect appetite. Objective: To study the acute effects of grape juice consumption on appetite, mood and implicit memory during a time of increased lethar...

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

    OpenAIRE

    Shirley G. Cabrera; Kwang-Deog Moon

    2015-01-01

    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 sc...

  4. Clarification of purple cactus pear juice using microfiltration membranes to obtain a solution of betalain pigments

    OpenAIRE

    Vergara, Cristina; Beatriz CANCINO-MADARIAGA; Andrés RAMÍREZ-SALVO; Sáenz, Carmen; Robert, Paz; Mariane LUTZ

    2015-01-01

    Summary Betalains are fruit pigments possessing health-giving properties. To isolate the pigments, the juice must be separated from the fruit matrix, which contains biopolymers. The aim of this study was to clarify cactus pear juice by microfiltration to obtain a clarified juice containing betalains. For this purpose, two 0.2 µm pore size microfiltration membranes (ceramic and polymeric) were tested. The permeates were clear, free of turbidity and high in betalains (20%), also containing poly...

  5. Bioactive properties of commercialised pomegranate (Punica granatum) juice: antioxidant, antiproliferative and enzyme inhibiting activities

    OpenAIRE

    Les, F.; Prieto, J.M.; Arbonés-Mainar, J. M.; Valero, M. S.; López, V.

    2015-01-01

    Pomegranate juice and related products have long been used either in traditional medicine or as nutritional supplements claiming beneficial effects. Although there are several studies on this food plant, only a few studies have been performed with pomegranate juice or marketed products. The aim of this work is to evaluate the antioxidant effects of pomegranate juice on cellular models using hydrogen peroxide as an oxidizing agent or DPPH and superoxide radicals in cell free systems. The antip...

  6. The Mixture of Yogurt and Strawberry Juice to Repair Blood Lipid Profile

    OpenAIRE

    Rince Alfia Fadri; Rilma Novita; Fadil Oenzil; Kesuma Sayuti

    2014-01-01

    There are so many ways to do in reducing cholesterol concentration in blood. Yogurt and strawberry juice have ability  to repair blood lipid profile at hypercholesterolemia. Research and lactobacillus development potention as the cholesterol killing probiotic that to be mixed with strawberry juice is necessary to do to support community health. The purpose of this reasearch was measuring the mixture of yogurt and strawberry juice effectiveness to repair blood lipid profile.  The design of thi...

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

    OpenAIRE

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

    2015-01-01

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

  8. Effect of the microfiltration process on antioxidant activity and lipid peroxidation protection capacity of blackberry juice

    OpenAIRE

    Gabriela Azofeifa; Silvia Quesada; Ana-Mercedes Pérez

    2011-01-01

    Phytochemicals are highly concentrated in berries, especially polyphenols as anthocyanins and ellagitannins. These compounds have been associated with antioxidant capacity, lipid peroxidation protection, anti-inflammatory activity, anti-carcinogenic activity, obesity prevention and others. Blackberries are commonly grown and consumed as juice in Latin-American countries. However, blackberry juice is easily fermented and different industrial techniques are being applied to enable the juice to ...

  9. Inhibition of adhesion of Neisseria meningitidis to human epithelial cells by berry juice polyphenolic fractions

    OpenAIRE

    Toivanen, Marko; Huttunen, Sanna; Lapinjoki, Seppo; Tikkanen-Kaukanen, Carina

    2010-01-01

    Abstract Adhesion of pathogens to host tissues is the requirement for the initiation of the majority of infectious diseases. We recently showed that the binding of Neisseria meningitidis pili to immobilised human epithelial cells is inhibited by molecular size fractions (10?100 kDa) of berry juices. Additionally, the isolated meningococcal pili bound to polyphenolic fractions of berry juices. In the present study we investigated the antiadhesive effects of berry juice polyphenolics...

  10. Dosakaya Juice Assuages Development of Sucrose Induced Impaired Glucose Tolerance and Imbalance in Antioxidant Defense

    OpenAIRE

    Kumar, Dommati Anand; Pisupati S.R Sweeya; Shukla, Srishti; Anusha, Sanga Venkata; Akshara, Dasari; Madhusudana, Kuncha; Tiwari, Ashok Kumar

    2015-01-01

    Objective: The objective was to explore the effect of Dosakaya (DK) (Cucumis melo var. chito) juice on sucrose induced dysglycemia and disturbances in antioxidant defense in rats. Materials and Methods: Rats were preconditioned with DK juice before administration of sucrose beverage continuously for 1-month. Blood glucose tolerance test and glutathione (GSH) homeostasis pathways in kidney were analyzed in different group of animals at the end of the study. Results: DK juice diffused (P < 0.00...

  11. Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice

    OpenAIRE

    Demirdöven, Aslıhan; Baysal, Taner

    2012-01-01

    Ohmic heating (OH) which is among to electro-thermal methods and helps to inactivate microorganisms and enzymes was used in this study as thermal treatment on orange juice production for pectin methylesterase (PME) inactivation. Response surface methodology (RSM) was used for optimization of OH conditions. The effects of voltage gradient and temperature (independent variables) were investigated on PME activity (response) of orange juice. After optimization orange juice was produced and compar...

  12. Market Power and Supply Shocks: Evidence from the Orange Juice Market

    OpenAIRE

    Wang, Honglin; Xiang, Qing; Reardon, Thomas

    2006-01-01

    The orange juice market is a weather market because of its high geographical concentration and the natural characteristics of orange trees. A few hours of a freeze in Florida is enough to cause a supply shock to the orange juice market. How do oligopolistic firms react to supply shocks do they become more collusive or more competitive? This paper empirically examines the proposition and finds that the level of market power of orange juice firms decreases significantly, and the market becomes ...

  13. Effects of Orange Juice and Hesperetin on Serum Paraoxonase Activity and Lipid Profile in Hyperuricemic Rats

    OpenAIRE

    Fatemeh Haidari; Mohammad-Reza Rashidi; Majid Mohammad-Shahi

    2012-01-01

    Introduction: Hypouricemic, antioxidant and xanthine oxidase inhibitory effects of orange juice and hesperetin have been already indicated. The objective of this study was to investigate the effects of orange juice and hesperetin on paraoxonase and arylesterase activity and lipid profile of hyperuricemic rats. Methods: Forty eight male Wistar rats were divided into 8 equal groups of healthy control, healthy+orange juice, healthy+hesperetin, healthy+allopurinol, hyperuricemic control, hyperuri...

  14. Beneficial Effects of Citrus Juice Fermented with Lactobacillus plantarum YIT 0132 on Japanese Cedar Pollinosis

    OpenAIRE

    HARIMA-MIZUSAWA, Naomi; IINO, Tohru; ONODERA-MASUOKA, Norie; KATO-NAGAOKA, Noriko; KIYOSHIMA-SHIBATA, Junko; GOMI, Atsushi; SHIBAHARA-SONE, Harue; KANO, Mitsuyoshi; SHIDA, Kan; Sakai, Masashi; Miyazaki, Kouji; ISHIKAWA, Fumiyasu

    2014-01-01

    Recently, the prevalence of allergies in Japan has been increasing. Certain types of fruit juice and lactic acid bacteria are known to alleviate allergic symptoms. Therefore, we examined whether citrus juice fermented by a specific lactic acid bacteria can improve the symptoms of Japanese cedar pollinosis (JCPsis). Lactobacillus plantarum YIT 0132 (LP0132) was selected based on its high proliferative activity in citrus juice and anti-inflammatory interleukin-10-inducing activity. Dietary admi...

  15. Pomegranate juice (punica granatum): a new storage medium for avulsed teeth.

    OpenAIRE

    Sara Tavassoli-Hojjati; Elham Aliasghar; Fatemeh Ahmadian Babaki; Fatemeh Emadi; Maliheh Parsa; Shohreh Tavajohi; Maryam Ahmadyar; Seyed Nasser Ostad

    2014-01-01

    Objective There is evidence indicating that pomegranate juice contains many of the essential properties necessary to retain cell viability and cell proliferation. These properties indicate that pomegranate juice is a suitable storage medium for avulsed teeth. However, this idea has not yet been tested. In this study, the capacity of pomegranate juice (PJ) as a storage medium for retaining avulsed teeth was evaluated. Materials and Methods: PDL fibroblasts were obtained from healthy human prem...

  16. Process intensification on membrane-based process for blackcurrant juice concentration

    DEFF Research Database (Denmark)

    Fjerbæk Søtoft, Lene; Rong, Ben-Guang; Christensen, Knud Villy;

    Juice concentrate production is a field where process intensification and novel concentration processes need to be implemented. The paper presents a systematic approach for process synthesis based on membrane processes for the concentration of blackcurrant juice, exemplified by the aroma recovery...... using combinations of vacuum membrane distillation and traditional distillation. Furthermore, the paper further suggests a novel method for the combination of nanofiltration, reverse osmosis and membrane distillation for the concentration of the dearomatized juice....

  17. Performance Evaluation of Sweet Sorghum Juice and Sugarcane Molasses for Ethanol Production

    OpenAIRE

    Hatamipour Mohammad Sadegh; Almodares Abbas; Ahi Mohsen; Gorji Mohammad Ali; Jahanshah Qazaleh

    2015-01-01

    Sweet sorghum juice and traditional ethanol substrate i.e. sugarcane molasses were used for ethanol production in this work. At the end of the fermentation process, the sweet sorghum juice yielded more ethanol with higher ethanol concentration compared to sugarcane molasses in all experiments. The sweet sorghum juice had higher cell viability at high ethanol concentrations and minimum sugar concentration at the end of the fermentation process. The ethanol concentration and yield were 8.9% w/v...

  18. Artificial neural network approach to modeling of alcoholic fermentation of thick juice from sugar beet processing

    OpenAIRE

    Jokić Aleksandar I.; Grahovac Jovana A.; Dodić Jelena M.; Zoltan Z.; Zavargo; Dodić Siniša N.; Popov Stevan D.; Vučurović Damjan G.

    2012-01-01

    In this paper the bioethanol production in batch culture by free Saccharomyces cerevisiae cells from thick juice as intermediate product of sugar beet processing was examined. The obtained results suggest that it is possible to decrease fermentation time for the cultivation medium based on thick juice with starting sugar content of 5-15 g kg-1. For the fermentation of cultivation medium based on thick juice with starting sugar content of 20 and 25 g kg-1 significant increase in ethanol ...

  19. 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...

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

    OpenAIRE

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

    2007-01-01

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

  1. Evaluation the Sensory and Probiotics Properties of the Yogurt Supplemented with Carrot Juice

    OpenAIRE

    Carmen R. Pop; Cătălina Topan; Ancuţa M. Rotar; Cristina Semeniuc; Liana Salanţă

    2015-01-01

    This study aimed to develop a new type of yogurt through addition of carrot juice. Yogurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus strains. The effect of carrot juice at different levels (0%, 8%, 16%, 24%) on sensory properties and the viability of probiotic bacteria in yogurts during storage (21 days) at refrigerated temperature (4°C) was evaluated. The yogurt supplementation with 24 % carrot juice significantly improve...

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

    OpenAIRE

    Thirumala Chary N, Venumadhav N and Ugandhar T

    2013-01-01

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

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

    OpenAIRE

    Bailey, David G

    2010-01-01

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

  4. 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 ...

  5. 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...

  6. 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)

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

    OpenAIRE

    Mostafa Asadpoor; Masoud Ansarin; Mahboob Nemati

    2014-01-01

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

  8. Effect of Beetroot Juice Supplementation on Aerobic Response during Swimming

    OpenAIRE

    Marco Pinna; Silvana Roberto; Raffaele Milia; Elisabetta Marongiu; Sergio Olla; Andrea Loi; Gian Mario Migliaccio; Johnny Padulo; Carmine Orlandi; Filippo Tocco; Alberto Concu; Antonio Crisafulli

    2014-01-01

    The beneficial effects of beetroot juice supplementation (BJS) have been tested during cycling, walking, and running. The purpose of the present study was to investigate whether BJS can also improve performance in swimmers. Fourteen moderately trained male master swimmers were recruited and underwent two incremental swimming tests randomly assigned in a pool during which workload, oxygen uptake (VO2), carbon dioxide production (VCO2), pulmonary ventilation (VE), and aerobic energy cost (AEC) ...

  9. Design element analysis on juice market Case study: Prigat

    OpenAIRE

    Nicoleta Andreea NEACŞU

    2015-01-01

    : If at the beginning package was considered simply a package that contained a product, now due to the development and modernization of the trade, it is a very valuable component of the marketing policy, being a carrier of messages to the consumer. Classic design elements that are included in any packaging refer to shape, color and graphics. The Romanian Juices Market was marked by originality and innovation in terms of packaging design elements. Thus, from 1998 until now ...

  10. Antimigraine activity study of Moringa oleifera leaf juice

    OpenAIRE

    Kanchan P Upadhye; Vinod D Rangari; Vijay B Mathur

    2012-01-01

    Background: Migraine is characterized by a pulsating headache, usually restricted to one side, which comes in attacks lasting for 4-48 hours. Before the headache some of the patients also may experience visual disturbances called ′aura′. The attacks are also associated with nausea, vomiting and sensitivity to light and sound. Aim : The aim of the present investigation was to explore the antimigraine potential of alcoholic fraction of leaf juice of Moringa oleifera Lamm, which is traditionally...

  11. Potential ergogenic activity of grape juice in runners.

    Science.gov (United States)

    Toscano, Lydiane Tavares; Tavares, Renata Leite; Toscano, Luciana Tavares; Silva, Cássia Surama Oliveira da; Almeida, Antônio Eduardo Monteiro de; Biasoto, Aline Camarão Telles; Gonçalves, Maria da Conceição Rodrigues; Silva, Alexandre Sérgio

    2015-09-01

    Recent studies have indicated that certain food products have ergogenic potential similar to that of sports supplements. The present study aimed to investigate the potential ergogenic effect of integral purple grape juice on the performance of recreational runners. Twenty-eight volunteers of both sexes (age, 39.8 ± 8.5 years; peak oxygen consumption, 43.2 ± 8.5 mL/(kg·min)) were randomized into either a group that received grape juice (grape juice group (GJG), n = 15; 10 mL/(kg·min) for 28 days) or a group that received an isocaloric, isoglycemic, and isovolumetric control beverage (control group (CG), n = 13). A time-to-exhaustion exercise test, anaerobic threshold test, and aerobic capacity test were performed, together with assessments of markers of oxidative stress, inflammation, immune response, and muscle injury, performed at baseline and 48 h after the supplementation protocol. The GJG showed a significant increase (15.3%) in running time-to-exhaustion (p = 0.002) without significant improvements in either anaerobic threshold (3.6%; p = 0.511) or aerobic capacity (2.2%; p = 0.605). In addition, GJG exhibited significant increases in total antioxidant capacity (38.7%; p = 0.009), vitamin A (11.8%; p = 0.016), and uric acid (28.2%; p = 0.005), whereas α-1-acid glycoprotein significantly decreased (20.2%; p = 0.006) and high-sensitivity C-reactive protein levels remained unchanged. In contrast, no significant changes occurred in any of these variables in the CG. In conclusion, supplementation with purple grape juice shows an ergogenic effect in recreational runners by promoting increased time-to-exhaustion, accompanied by increased antioxidant activity and a possible reduction in inflammatory markers. PMID:26288392

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

    OpenAIRE

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

    2015-01-01

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

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

    OpenAIRE

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

    2011-01-01

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

  14. Antimutagenicity and Anticancer Effects of Citrus Medica Fruit Juice

    OpenAIRE

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

    2009-01-01

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

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

    OpenAIRE

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

    2013-01-01

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

  16. Ideal sweetness of mixed juices from Amazon fruits

    OpenAIRE

    Daniela De Grandi Castro Freitas; Rafaella de Andrade Mattietto

    2013-01-01

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

  17. JUICE: A European Mission to Jupiter and its Icy Moons

    Science.gov (United States)

    Witasse, O.; Altobelli, N.; Barabash, S.; Bruzzone, L.; Dougherty, M.; Erd, C.; Fletcher, L.; Gladstone, R.; Grasset, O.; Gurvits, L.; Hartogh, P.; Hussmann, H.; Iess, I.; Langevin, Y.; Palumbo, P.; Piccioni, G.; Sarri, G.; Titov, D.; Wahlund, J.-E.

    2015-10-01

    JUICE -JUpiter ICy moons Explorer -is the first large mission in the ESA Cosmic Vision 2015-2025 programme[1]. The mission was selected in May 2012 and adopted in November 2014. The implementation phase starts in July 2015, following the selection of the prime industrial contractor. Planned for launch in June 2022 and arrival at Jupiter in October 2029, it will spend at least three years making detailed observations of Jupiter and three of its largest moons, Ganymede, Callisto and Europa.

  18. Black Silicon Solar Cells with Black Ribbons

    DEFF Research Database (Denmark)

    Davidsen, Rasmus Schmidt; Tang, Peter Torben; Mizushima, Io;

    2016-01-01

    We present the combination of mask-less reactive ion etch (RIE) texturing and blackened interconnecting ribbons as a method for obtaining all-black solar panels, while using conventional, front-contacted solar cells. Black silicon made by mask-less reactive ion etching has total, average...... range 15.7-16.3%. The KOH-textured reference cell had an efficiency of 17.9%. The combination of black Si and black interconnecting ribbons may result in aesthetic, all-black panels based on conventional, front-contacted silicon solar cells....... reflectance below 0.5% across a 156x156 mm2 silicon (Si) wafer. Black interconnecting ribbons were realized by oxidizing copper resulting in reflectance below 3% in the visible wavelength range. Screen-printed Si solar cells were realized on 156x156 mm2 black Si substrates with resulting efficiencies in the...

  19. Noncommutative black holes

    International Nuclear Information System (INIS)

    We study noncommutative black holes, by using a diffeomorphism between the Schwarzschild black hole and the Kantowski-Sachs cosmological model, which is generalized to noncommutative minisuperspace. Through the use of the Feynman-Hibbs procedure we are able to study the thermodynamics of the black hole, in particular, we calculate Hawking's temperature and entropy for the 'noncommutative' Schwarzschild black hole

  20. Black Entrepreneurship in America.

    Science.gov (United States)

    Green, Shelley; Pryde, Paul

    The economic condition of black Americans is discussed, proceeding from the assumption that black economic progress does not depend on a renewed struggle for unobtained civil rights, but rather on the creative response of black Americans to economic opportunity and problems. In the long run, black economic development must rely on the…

  1. Enzyme-assisted extraction of antioxidative phenols from black current juice press residues (Ribes nigrum)

    DEFF Research Database (Denmark)

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

    2001-01-01

    protease, significantly increased plant cell wall breakdown of the pomace. Each of the tested enzyme preparations except Grindamyl pectinase also significantly enhanced the amount of phenols extracted from the pomace. Macer8 FJ and Macer8 R decreased the extraction yields of anthocyanins, whereas Pectinex...

  2. Separation of Water to Concentrate Aloe Vera Juice

    Directory of Open Access Journals (Sweden)

    Ishfaq Abdullah

    2014-11-01

    Full Text Available Aloe Vera is a succulent plant and is found in different arid areas. Due to its healing effect and soothing properties it is being used in herbal medicines for years and its importance has grown due to use in cosmetic products. It contains more than thirty active ingredients, which are utilized in cosmetic and pharmaceutical industry. It also contains 98% water. To remove water from those active ingredient Reverse osmosis is used in order not to thermally damage the active ingredients present in the juice. A reverse osmosis is a separation technique which utilizes difference in pressure to segregate water from plant without damaging the active ingredients present in the plant. This research is dedicated to evaluate the parameter for separation of water from aloe Vera so that aloe Vera can be obtained in a form which can be utilized for different purposes such as cosmetics and medicine. Osmosis technique is preferred over other conventional technique for the separation purpose because it is not operated at high temperature, which will not damage the aloe Vera juice quality. Next step in this research is the preserving, drying and analysis of this juice so that this product can be utilized in versatile way.

  3. Physicochemical Characteristics of Orange Juice Samples From Seven Cultivars

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    Some physicochemical parameters of orange juice from seven orange varieties (Pineapple orange, Hamlin, Trovita, Jincheng,1232 Tangor, Olinda Valencia, and Delta Valencia) were analyzed, special attention was paid to the level of sugars, organic acids, free amino acids, mineral composition, and color parameters. The results showed that total soluble solids (TSS),TSS/titratable acidity (TA) ratios, sugars, and organic acids were kept within a proper range for juice processing except that Jincheng had lower TSS than the others. Sucrose was the most dominant sugar in the orange cultivars, followed by fructose and glucose, while citric acid was the principal organic acid. Serine and proline were the principal amino acids.Potassium was the most abundant mineral in all of the juice samples, followed by magnesium and calcium. The sodium content of most varieties was under 10 mg kg-1. Though all of the samples had orange colour, Olinda Valencia and Delta Valencia had deeper red colour than the others. Statistically significant differences (P < 0.05) were found between the samples in most of the characteristics. The results provided important information on the physicochemical characteristics of the varieties and on how to make the best use of orange cultivars for different purposes, which is of significance for both technological research and processing practice.

  4. Energetic analysis of fruit juice processing operations in Nigeria

    Energy Technology Data Exchange (ETDEWEB)

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

    2008-01-15

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

  5. Treatment of tuna cooking juices by nano filtration

    International Nuclear Information System (INIS)

    Canned tuna is among the largest commercial canned fishery product in Tunisia. This industry rejects many aqueous effluents (washing, thawing, rinsing and cooking waters). Cooking juice represents 50 pour cent of the total effluent volume. It has a high organic load and a very high salt content. For consequence, discarding directly the effluent in the environment is not possible and need further treatment. However, the juice seems to contain interesting flavour compounds. In this work, a membrane process system consisting in nano filtration was used to reduce the pollution load and to concentrate flavour compounds of tuna cooking juice. The NF membrane tested in this work concentrate the organic matter since the retentions are high, starting at 74 pour cent for total circulation and increasing up to 85 pour cent for volume reduction factor (VRF) of 5. The membrane undergoes severe fouling, it can be effectively cleaned through a complete basic-acid washing cycle. The effect of three chemical reagents was studied for the regeneration of the fouled membrane. In the future, we will focus on the concentrates obtained by NF: sensory analysis with a panel of trained tasters and analysis of aromatic molecules should allow to value the quality of the flavouring concentrates.

  6. Cranberry juice and warfarin: when bad publicity trumps science.

    Science.gov (United States)

    Zikria, Jennifer; Goldman, Raimonda; Ansell, Jack

    2010-05-01

    Based on anecdotal reports, the question of whether cranberry juice interacts with warfarin has been raised. This article discusses the potential mechanism, and systematically reviews case reports as well as clinical trials examining the possible interaction. We systematically searched MEDLINE via PubMed, and the Cochrane Library database. Fifteen case reports were summarized, including the initial unpublished brief reports to the Committee on Safety of Medicines and the subsequent 6 published case reports. Seven clinical trials were analyzed, including 3 studies using warfarin and 4 surrogate drugs. Only 2 cases had a validation scale suggesting a "probable" interaction, but even in these patients there were many reasons to question the validity of a relevant drug interaction. Randomized clinical trials and surrogate markers found no evidence to support the interaction between cranberry juice and warfarin. Because the moderate consumption of cranberry juice does not affect anticoagulation, we encourage the reexamination of initial warnings based on scientific evidence. We conclude that the initial precautionary warnings by administrating bodies are limited to anecdotal case reports and represent misleading conclusions. PMID:20399311

  7. 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

  8. Dynamics of nitrate and nitrite content during storage of homemade and small-scale industrially produced raw vegetable juices and their dietary intake.

    OpenAIRE

    Tamme, Terje; Reinik, Mari; Püssa, Tõnu; Roasto, Mati; Meremäe, Kadrin; Kiis, Alida

    2010-01-01

    Abstract The influence of storage conditions on nitrate and nitrite contents, pH and total viable bacterial count of raw vegetable juices was studied. Three different types of juices from an Estonian small-scale producer and five different types of homemade juices were analyzed. Analyzes were performed immediately after opening the commercial juice packages and immediately after preparation of a homemade juice. Additionally, samples were taken after open storage of a juice at the r...

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

    OpenAIRE

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

    2015-01-01

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

  10. Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice.

    Science.gov (United States)

    Demirdöven, Aslıhan; Baysal, Taner

    2014-09-01

    Ohmic heating (OH) which is among to electro-thermal methods and helps to inactivate microorganisms and enzymes was used in this study as thermal treatment on orange juice production for pectin methylesterase (PME) inactivation. Response surface methodology (RSM) was used for optimization of OH conditions. The effects of voltage gradient and temperature (independent variables) were investigated on PME activity (response) of orange juice. After optimization orange juice was produced and compared with untreated control juices and conventional thermally heated juices on the aspect of PME inactivation and some quality characteristics. Reduction of PME activities was found approximately 96 % in OH groups where conventional thermally heated juice has 88.3 % reduction value. Total pectin content was increased 1.72-2 % after OH applications. Ascorbic acid contents of OH samples were found between 43.08-45.20 mg/100 mL where conventional thermally heated juice has 42.9 mg/100 mL. As a result, it was determined that OH can be applied as a thermal treatment on orange juice production in moderate temperatures for PME inactivation and may improve functional properties of orange juice. PMID:25190836

  11. 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

  12. 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

  13. Effects of Orange Juice Formulation on Prebiotic Functionality Using an In Vitro Colonic Model System

    OpenAIRE

    Costabile, Adele; Walton, Gemma E.; Tzortzis, George; Vulevic, Jelena; Charalampopoulos, Dimitris; Gibson, Glenn R.

    2015-01-01

    A three-stage continuous fermentative colonic model system was used to monitor in vitro the effect of different orange juice formulations on prebiotic activity. Three different juices with and without Bimuno, a GOS mixture containing galactooligosaccharides (B-GOS) were assessed in terms of their ability to induce a bifidogenic microbiota. The recipe development was based on incorporating 2.75g B-GOS into a 250 ml serving of juice (65°Brix of concentrate juice). Alongside the production of B-...

  14. Ethanol Production by Fermentation of Various Sweet-Stalk Sorghum Juices Using Various Yeast Strains

    OpenAIRE

    Donny Widianto; Akbar Arofatullah; Triwibowo Yuwono; Irfan Dwidya Prijambada

    2015-01-01

    The ethanol production by fermentation of sweet-stalk sorghum juice is affected by the juice composition and the capability of the yeast strain to ferment it. Eight yeast strains were tested on their growth and ethanol fermentation abilities in sweet-stalk sorghum juices extracted from three cultivars of sweet sorghum. The best specific growth rate of the yeast strains grown aerobically in the yeast extract peptone dextrose (YEPD) broth and the sweet-stalk sorghum juices of KCS105, FS501, and...

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

    Directory of Open Access Journals (Sweden)

    Thirumala Chary N, Venumadhav N and Ugandhar T

    2013-07-01

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

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

    OpenAIRE

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

    1999-01-01

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

  17. Fate of DDT in grape juice when fermented and distilled into arak

    International Nuclear Information System (INIS)

    Since DDT is still used on grapevines to control insect pests, the fate of this insecticide in grape juice fermented and distilled into arak was investigated. Fermentation of the juice resulted in extensive conversion of DDT to DDD. Distillation of the fermented juice resulted in further conversion of DDT to DDD. Moreover, the major portion of both DDT and DDD remained in the undistilled fraction. The second distillation resulted in further distribution of DDT and DDD among the four fractions, thus leaving very low levels of both compounds in the finished product. DDT residue in arak constituted only 2% of the amount added to the fresh juice. (author)

  18. DNA catabolites in triathletes: effects of supplementation with an aronia-citrus juice (polyphenols-rich juice).

    Science.gov (United States)

    García-Flores, Libia Alejandra; Medina, Sonia; Cejuela-Anta, Roberto; Martínez-Sanz, José Miguel; Abellán, Ángel; Genieser, Hans-Gottfried; Ferreres, Federico; Gil-Izquierdo, Ángel

    2016-04-20

    In this study we analyzed whether our aronia-citrus juice (ACJ, the composition is based on a mixture of 95% citrus juice with 5% of Aronia melanocarpa juice), rich in polyphenols, and physical exercise had an effect on seven catabolites of DNA identified in plasma and on a urine isoprostane (8-iso-PGF2α). Sixteen elite triathletes on a controlled diet for triathlon training (45 days) were used in this clinical trial. Our results show a decrease in the 8-hydroxy-2'-deoxyguanosine concentration due to chronic physical exercise. The ACJ intake and physical exercise maintained the guanosine-3',5'-cyclic monophosphate plasmatic concentrations and decreased the concentration of 8-hydroxyguanine as well as urinary values of 8-iso-PGF2α. Finally, we observed a significant increase in the 8-nitroguanosine levels in triathletes after ACJ intake, compared to the placebo stage. It is concluded that the combination of the intake of ACJ, rich in polyphenolic compounds, with adequate training was able to influence the plasmatic and urinary values of oxidative stress biomarkers. This suggests a positive effect on the oxidative damage and potential associations with DNA repair mechanisms. PMID:27050256

  19. Radiomodifying effect of organic grape juice supplementation on hematological parameters and organ weight in whole-body X-irradiation in rats Efecto radiomodificador de la suplementación con mosto de uva de cultivo ecológico sobre parámetros hematológicos y peso de órganos en ratas sometidas a irradiación de cuerpo entero con rayos X

    OpenAIRE

    E. Ramos de Andrade; J. Da Costa Escobar Piccoli; I. B. Mânica da Cruz; J. B. Teixeira Rocha; Garzo, E.; R. Marina; Mauriz, J L; González, P.; Barrio, J. P.

    2009-01-01

    The aim of this study is testing black grape juice as a radiomodifier against whole body X-irradiation using an animal model. Sixteen male Wistar rats were divided into four groups where two were irradiated by X-rays from a 200 kV machine specially designed to biological samples. Animals were fed ad libitum and drank voluntarily 2-10 ml a day of grape juice or placebo (isocaloric glucose and fructose solution) for one week before and two weeks after 6 Gy X-irradiation when they were sacrifice...

  20. Rapid differentiation of commercial juices and blends by using sugar profiles obtained by capillary zone electrophoresis with indirect UV detection.

    Science.gov (United States)

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

    2015-03-18

    A method for the determination of sugars in several fruit juices and nectars by capillary zone electrophoresis with indirect UV-vis detection has been developed. Under optimal conditions, commercial fruit juices and nectars from several fruits were analyzed, and the sugar and cyclamate contents were quantified in less than 6 min. A study for the detection of blends of high-value juices (orange and pineapple) with cheaper alternatives was also developed. For this purpose, different chemometric techniques, based on sugar content ratios, were applied. Linear discriminant analysis showed that fruit juices can be distinguished according to the fruit type, juice blends also being differentiated. Multiple linear regression models were also constructed to predict the adulteration of orange and pineapple juices with grape juice. This simple and reliable methodology provides a rapid analysis of fruit juices of economic importance, which is relevant for quality control purposes in food industries and regulatory agencies. PMID:25719749

  1. Grape juice suplemented with Lactobacillus acidophilus and oligofrutose /
    Suco de uva suplementado com Lactobacillus acidophilus e oligofrutose

    OpenAIRE

    Sandra Garcia; Souza, Roberta B.; Priscila Boneventi; Ana Augusta Odorissi Xavier; Joice Sifuentes dos Santos

    2008-01-01

    Synbiotic foods containing probiotics and prebiotics are good for human health. The aim of this work was to develop a symbiotic grape juice, as alternative to dairy probiotic products, containing the probiotic culture Lactobacillus acidophilus and oligofrutose as prebiotic. To evaluate the best juice formulation, was realized a 22 factorial planning. The juice was kept under refrigeration for 8 days. The symbiotic juice pH (2.86-3.52) increased in comparison to the control (2.69). It was obse...

  2. Mechanism-Based Inhibition of Recombinant Human Cytochrome P450 3A4 by Tomato Juice Extract

    OpenAIRE

    須永, 克佳; 大川, 健一; 中村, 健一; 大久保, 温子; 原田, 園子; 津田, 整

    2012-01-01

    This study investigates whether tomato juice can inhibit cytochrome P450 (CYP) 3A4-mediated drug metabolism. Three commercially available, additive-free tomato juices, along with homogenized fresh tomato, were analyzed for their ability to inhibit testosterone 6β-hydroxylation activity using human recombinant CYP3A4. Results were compared to that of grapefruit juice. Ethyl acetate extracts of the tomato juices moderately reduced residual activity of CYP3A4 testosterone 6β-hydroxylation activi...

  3. Impact of Features and Display Ads on the Demand for Orange Juice: An Extension of the Rotterdam Demand Model

    OpenAIRE

    Kim, Hyeyoung; Ward, Ronald W.; Lee, Jonq-Ying

    2008-01-01

    Florida’s citrus industry has a long history of using generic advertising as a primary instrument for shifting demand for various forms of citrus juices. Consumption behavior and consumer responses to these advertising are expected to substantially differ with each type of citrus juice These juices are classified into several groups defined as: frozen concentrated orange juice (FCOJ); refrigerated ready to- service not form concentrate (NFC); and refrigerated ready-to-service from concentrate...

  4. 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.

  5. Concentration of pineapple juice by reverse osmosis: physicochemical characteristics and consumer acceptance

    Directory of Open Access Journals (Sweden)

    Daniel Simões Couto

    2011-12-01

    Full Text Available Reverse osmosis has been used for the concentration of fruit juices with promising considering the quality of the obtained products. The objective of this study was to concentrate single strength pineapple juice by reverse osmosis. The concentration was carried out with polyamide composite membranes in a 0.65 m² plate and frame module at 60 bar transmembrane pressure at 20 °C. The permeate flux was 17 L.hm-2. The total soluble solid content of the juice increased from 11 to 31 °Brix corresponding to a Volumetric Concentration Factor (VCF of 2.9. The concentration of soluble solids, total solids, and total acidity increased proportionally to FCV. The concentrated juice and three commercial concentrated pineapple juices were evaluated regarding preference and purchase intention by 79 pineapple juice consumers. The concentrated juice by reverse osmosis was the preferred among consumers. It can be concluded that this process may be considered an alternative to the pre-concentration of fruit juices.

  6. The vitamin C content of orange juice packed in an oxygen scavenger material

    NARCIS (Netherlands)

    Zerdin, K.; Rooney, M.L.; Vermuë, J.

    2003-01-01

    A storage study of orange juice packed in oxygen scavenging (OS) film and oxygen barrier film was conducted to determine the extent of ascorbic acid loss due to oxygen as a function of time and temperature. The initial concentration of ascorbic acid in the orange juice was 374 mg/l and this was foun

  7. Monitoring and Microbiological Characteristics of Physico-chemical Dates of Canned Juice by Gamma Irradiation

    International Nuclear Information System (INIS)

    During this work, we are interested to the survey of the effect of gamma irradiation on the conservation of the juices of the dates. The results gotten of the microbiological and physico-chemical analysis done on the four samples, show the efficiency of the method for the conservation of the juices of the dates. (Author)

  8. Bioactive properties of commercialised pomegranate (Punica granatum) juice: antioxidant, antiproliferative and enzyme inhibiting activities.

    Science.gov (United States)

    Les, Francisco; Prieto, Jose M; Arbonés-Mainar, Jose Miguel; Valero, Marta Sofía; López, Víctor

    2015-06-01

    Pomegranate juice and related products have long been used either in traditional medicine or as nutritional supplements claiming beneficial effects. Although there are several studies on this food plant, only a few studies have been performed with pomegranate juice or marketed products. The aim of this work is to evaluate the antioxidant effects of pomegranate juice on cellular models using hydrogen peroxide as an oxidizing agent or DPPH and superoxide radicals in cell free systems. The antiproliferative effects of the juice were measured on HeLa and PC-3 cells by the MTT assay and pharmacologically relevant enzymes (cyclooxygenases, xanthine oxidase, acetylcholinesterase and monoamine oxidase A) were selected for enzymatic inhibition assays. Pomegranate juice showed significant protective effects against hydrogen peroxide induced toxicity in the Artemia salina and HepG2 models; these effects may be attributed to radical scavenging properties of pomegranate as the juice was able to reduce DPPH and superoxide radicals. Moderate antiproliferative activities in HeLa and PC-3 cancer cells were observed. However, pomegranate juice was also able to inhibit COX-2 and MAO-A enzymes. This study reveals some mechanisms by which pomegranate juice may have interesting and beneficial effects in human health. PMID:26030005

  9. 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

  10. 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 ...

  11. Quantification of Las gene by qPCR from orange juice extracted from Huanglongbing infected fruit

    Science.gov (United States)

    The objective of this research is to establish a methodology to quantify the Candidatus Liberibacter asiaticus (CLas) in orange juice as an indicator of orange juice quality. Current standard method for citrus Huanglongbing (HLB) diagnosis is using real-time Polymerase Chain Reaction (qPCR) to quan...

  12. Demand for orange-juice products: an application of the uniform substitute model

    OpenAIRE

    Brown, Mark G.; Lee, Jonq-Ying

    1991-01-01

    The differential demand model for uniform substitutes is used to analyze demand for orange-juice products. Consumption trends are examined by allowing the marginal propensities to consume to vary with time. Results indicate ready-to-serve (frozen concentrated) orange juice has become more (less) sensitive to expenditure and prices.

  13. Threshold values for off flavor compounds in a deodorized orange juice (pumpout) matrix

    Science.gov (United States)

    The data presented is part of a continuing study to provide the industry with threshold guidelines more adequate for use of flavors in citrus juices. The Best Estimate Threshold (BET) of volatile compounds reported to generate off-flavor in orange juice (OJ) was determined in a deodorized OJ matrix...

  14. Bioavailability of Anthocyanins from Purple Carrot Juice: Effects of Acylation and Plant Matrix

    Science.gov (United States)

    Bioavailability of anthocyanins from juiced purple carrots was investigated through a human feeding study. Ten healthy adults consumed three doses of purple carrot juice, and bioavailability was assessed by appearance of anthocyanins in plasma for 8 hours after the dose. Doses were 50 mL, 150 mL, ...

  15. 77 FR 6773 - United States Standards for Grades of Grapefruit Juice

    Science.gov (United States)

    2012-02-09

    ... standards, AMS sought public comments on the petition (see 76 FR 51343). Two comments were received... Agricultural Marketing Service United States Standards for Grades of Grapefruit Juice AGENCY: Agricultural... the United States Standards for Grades of Grapefruit Juice. The proposal includes changes to the...

  16. Interaction of white and pink grapefruit juice with acetaminophen (paracetamol) in vivo in mice.

    Science.gov (United States)

    Dasgupta, Amitava; Reyes, Meredith A; Risin, Semyon A; Actor, Jeffrey K

    2008-12-01

    Grapefruit juice increases bioavailability of a number of drugs because of inhibition of the P-glycoprotein pump and inhibition of intestinal cytochrome P450 3A4 enzyme. However, interaction between acetaminophen (also known as paracetamol in many parts of the world) and grapefruit juice has never been reported. The interaction of grapefruit juice with acetaminophen was examined in an in vivo mouse model. BALB/c mice were fed 200 microL of white grapefruit juice or pink grapefruit juice by oral gavage (three mice in each group) followed by oral delivery of 10, 50, or 100 mg/kg acetaminophen 1 hour later. Blood was withdrawn from the retro-orbital venous plexus at 1 hour and 2 hours after feeding with acetaminophen. The concentrations of acetaminophen in sera of mice were determined by fluorescence polarization immunoassay. White grapefruit juice increased concentrations of acetaminophen in mice both 1 hour and 2 hours after feeding compared to controls. In contrast, pink grapefruit juice increased acetaminophen concentrations 2 hours after feeding compared to controls. Because acetaminophen is almost completely absorbed these effects seems to be related to increased elimination half-life of acetaminophen because of interaction with grapefruit juice. PMID:19053875

  17. Recovery and concentration of phenolic compounds in blood orange juice by membrane operations

    NARCIS (Netherlands)

    Destani, F.; Cassano, A.; Fazio, A.; Vincken, J.P.; Gebriele, B.

    2013-01-01

    Cross-flow ultrafiltration (UF) and osmotic distillation (OD) were implemented on laboratory scale to obtain formulations of interest for food and/or pharmaceutical industry starting from the blood orange juice produced in the Calabria region. The freshly squeezed juice, after a depectinization step

  18. ‘BRS MAGNA’ – a novel grape cultivar for juice making, with wide climatic adaptation

    Directory of Open Access Journals (Sweden)

    Patricia Ritschel

    2014-11-01

    Full Text Available ‘BRS Magna’ is a-novel cultivar to make grape juice, which presents intermediate productive cycle and wide climatic adaptation, released as an alternative to improve the color, the sweetness and the flavor of grape juice in Brazil.

  19. 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

  20. 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

  1. 77 FR 63291 - Certain Orange Juice From Brazil: Final Results of Antidumping Duty Administrative Review and...

    Science.gov (United States)

    2012-10-16

    ... Brazil. See Antidumping Duty Order; Frozen Concentrated Orange Juice from Brazil, 52 FR 16426 (May 5... Brazil, 77 FR 22343 (Apr. 13, 2012). See also USITC Publication 4311 (April 2012), titled Certain Orange... Revocation of Antidumping Duty Order: Certain Orange Juice From Brazil, 77 FR 23659 (Apr. 20,...

  2. 77 FR 21724 - Certain Orange Juice From Brazil: Preliminary Results of Antidumping Duty Administrative Review...

    Science.gov (United States)

    2012-04-11

    ... Antidumping Duty Order; Frozen Concentrated Orange Juice from Brazil, 52 FR 16426 (May 5, 1987). Therefore... of Critical Circumstances: Certain Orange Juice from Brazil, 71 FR 2183 (Jan. 13, 2006). As noted..., 71 FR 12183 (Mar. 9, 2006) (OJ Order). \\2\\ See Antidumping or Countervailing Duty Order, Finding,...

  3. 78 FR 14075 - Certain Orange Juice From Brazil; Notice of Amended Final Results of Antidumping Duty...

    Science.gov (United States)

    2013-03-04

    ... Orange Juice From Brazil, 77 FR 23659 (April 20, 2012). We are issuing this determination and publishing... Antidumping Duty Administrative Review, 73 FR 46584 (Aug. 11, 2008). Following the publication of the final... International Trade Administration Certain Orange Juice From Brazil; Notice of Amended Final Results...

  4. 75 FR 50999 - Certain Orange Juice From Brazil: Final Results of Antidumping Duty Administrative Review and...

    Science.gov (United States)

    2010-08-18

    ... Orange Juice from Brazil, 52 FR 16426 (May 5, 1987). Therefore, the scope of this order with regard to... Duty Order: Certain Orange Juice from Brazil, 72 FR 12183 (Mar. 9, 2006). These deposit requirements... Intent Not to Revoke Antidumping Duty Order in Part, 75 FR 18794 (Apr. 13, 2010) (Preliminary...

  5. Diagnostic value of meat juice in early detection of classical swine fever infection

    DEFF Research Database (Denmark)

    Lohse, Louise; Uttenthal, Åse; Rasmussen, Thomas Bruun;

    2011-01-01

    To evaluate the diagnostic potential of meat juice for early detection of Classical swine fever virus (CSFV), meat juice and serum samples from pigs experimentally infected with different strains of CSFV were compared for virus load. From all samples, viral RNA was extracted by automated procedure...

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

    International Nuclear Information System (INIS)

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

  7. 19 CFR 151.91 - Brix values of unconcentrated natural fruit juices.

    Science.gov (United States)

    2010-04-01

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

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

    Science.gov (United States)

    2016-04-01

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

  9. Processing effects on the composition of sea buckthorn juice from Hippophae rhamnoides L. Cv. Indian Summer.

    Science.gov (United States)

    Beveridge, T; Harrison, J E; Drover, J

    2002-01-01

    Sea buckthorn juice is one product that can be derived from the sea buckthorn berry, a new alternative crop for the Canadian western provinces. Fresh pressed juice separates into three phases when allowed to stand overnight in the refrigerator: an upper cream phase, juice in the middle portion, and a sediment at the bottom. Enzymatic hydrolysis with commercial, broad spectrum carbohydrate hydrolyzing enzyme preparations reduced the juice viscosity, assisted juice separation, and provided an opalescent juice. Soluble solids averaged 10.2 degrees Brix, pH averaged 3.13, ascorbic acid averaged 174.2 mg/100 mL, and titratable acidity averaged 1.97% as malic acid all determined on centrifuged (10 000 rpm, 15 min) juice. Soluble sugars included glucose, fructose, and an unidentified component that was not sucrose or other common soluble monomeric or dimeric sugar. Quinic acid was quantitatively most important, while malic was next, and oxalic, citric, and tartaric acids were minor components. Washing berries by dipping reduced soluble solids (degrees Brix) in juice suggesting uptake of wash water. PMID:11754553

  10. 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.

  11. 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...

  12. 78 FR 48148 - Lemon Juice From Mexico: Termination of Suspended Investigation

    Science.gov (United States)

    2013-08-07

    ...''') Review and Correction, 77 FR 45589 (August 1, 2012). \\2\\ Lemon Juice from Argentina and Mexico, 77 FR...\\ Suspension of Antidumping Duty Investigation: Lemon Juice From Mexico, 72 FR 53995 (September 21, 2007... Suspended Antidumping Duty Investigation, 78 FR 38944 (June 28, 2013). On August 1, 2013, the ITC...

  13. Assay dilution factors confound measures of total antioxidant capacity in polyphenol-rich juices

    Science.gov (United States)

    The extent to which sample dilution factor (DF) affects Total Antioxidant Capacity (TAC) values is poorly understood. Thus, we examined the impact of DF on the ORAC, FRAP, DPPH, and Total Phenols (TP) assays using pomegranate juice (PJ), grape juice (GJ), selected flavonoids, ascorbic acid, and ella...

  14. Role of furanocoumarin derivatives on grapefruit juice-mediated inhibition of human CYP3A activity.

    Science.gov (United States)

    Guo, L Q; Fukuda, K; Ohta, T; Yamazoe, Y

    2000-07-01

    With juices of grapefruit and related fruits, possible relationships between contents of six different furanocoumarins and extents of inhibition of microsomal CYP3A activity have been studied in vitro. Microsomal CYP3A-mediated testosterone 6beta-hydroxylation was inhibited by the addition of a fruit juice (2.5%, v/v) from eight different grapefruit sources, two sweeties, three pomelos, and one sour orange, whereas no clear inhibition was observed with two sweet orange juices. The inhibitory component in grapefruit juice resides mainly in the precipitate rather than in the supernatant after centrifugation. Higher amounts of (R)-6',7'-dihydroxybergamottin (DHB) were distributed in the supernatant, whereas GF-I-1, GF-I-2, GF-I-4, and the newly isolated GF-I-5 and GF-I-6 were detected predominantly in the precipitate. Mixing of five representative furanocoumarins at their detectable levels in grapefruit juice reproduced roughly the inhibitory potencies of grapefruit juice, but omission of any of the components resulted in decreased potencies. These results suggested that all the major furanocoumarins contributed to the CYP3A inhibitory properties of grapefruit juice. Furthermore, all six furanocoumarins showed stronger CYP3A inhibitory potencies after preincubation in the presence of NADPH, suggesting that both competitive and mechanism-based inhibition occur in a grapefruit juices-drug interaction. PMID:10859150

  15. 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) ...

  16. THE DEMAND FOR NUTRITIONALLY-ENHANCED VARIETIES AND IMPLICATIONS FOR FOOD PRODUCT COMPETITION: THE CASE OF ORANGE JUICE

    OpenAIRE

    Dooley, Ryan; Eales, James S.; Binkley, James K.

    2000-01-01

    This study focused on consumer demand for orange juice, for both frozen concentrate and refrigerated, by major brands and nutritional enhancement. Demand for calcium-enhanced orange juice and standard orange juice were compared. Estimation involved system of demand equations and included the role of demographics.

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

    Science.gov (United States)

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

    2015-10-15

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

  18. Evaluation the Sensory and Probiotics Properties of the Yogurt Supplemented with Carrot Juice

    Directory of Open Access Journals (Sweden)

    Carmen R. Pop

    2015-11-01

    Full Text Available This study aimed to develop a new type of yogurt through addition of carrot juice. Yogurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus strains. The effect of carrot juice at different levels (0%, 8%, 16%, 24% on sensory properties and the viability of probiotic bacteria in yogurts during storage (21 days at refrigerated temperature (4°C was evaluated. The yogurt supplementation with 24 % carrot juice significantly improves the stability of the lactic acid bacteria, that contained the recommended levels of 107 cfu/g probiotic bacteria at the end of 21-days shelf life. The yogurt with 24% carrot juice was the most appreciated (7.07 points, followed by the classic yogurt (6 points, yogurt with 8% (5.28 points and yogurt with16% carrot juice (5.5 points.

  19. A Case Report of the Effect of Noni Juice on Crohn’s Disease

    Directory of Open Access Journals (Sweden)

    Brett J. West

    2013-04-01

    Full Text Available The aim of the current case study was to evaluate the possible role of noni juice in the improvement of Crohn’s disease symptoms. A 35-year-old male suffered from Crohn’s disease for more than 10 years. Treatment prior to consumption of noni juice involved multiple monthly adalimumab injections, which lowered C-Reactive Protein (CRP levels to 1.2 mg/L, even though symptoms persisted. Six months after he began drinking noni juice, including one month of consuming a combination of noni juice and olive leaf extract, his symptoms improved and CRP decreased to 0.0 mg/L. These improvements accompanied gradual decreases in adalimumab injection frequency, followed by cessation altogether. Noni juice possesses anti-inflammatory properties that involve multiple mechanisms, including immunomodulation. Relevant experimental data are reviewed and discussed within the context of this case.

  20. Applications of Microencapsulated Bifidobacterium Longum with Eleutherine Americana in Fresh Milk Tofu and Pineapple Juice

    Science.gov (United States)

    Phoem, Atchara N.; Chanthachum, Suphitchaya; Voravuthikunchai, Supayang P.

    2015-01-01

    Bifidobacterium longum was microencapsulated by extrusion technique and added in fresh milk tofu and pineapple juice. Microencapsulation of B. longum with Eleutherine americana extract, oligosaccharides extract, and commercial fructo-oligosaccharides was assessed for the bacterial survival after sequential exposure to simulated gastric and intestinal juices, and refrigeration storage. Microencapsulated B. longum with the extract and oligosaccharides extract in the food products showed better survival than free cells under adverse conditions. Sensory analysis demonstrated that the products containing co-encapsulated bacterial cells were more acceptable by consumers than free cells. Pineapple juice prepared with co-encapsulated cells had lower values for over acidification, compared with the juice with free cells added. This work suggested that microencapsulated B. longum with E. americana could enhance functional properties of fresh milk tofu and pineapple juice. PMID:25854832