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Sample records for blackcurrant juice concentration

  1. 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...

  2. 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....

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

    DEFF Research Database (Denmark)

    Bagger-Jørgensen, Rico; Meyer, Anne Boye Strunge

    2004-01-01

    The effects of different pectinolytic enzyme treatments on the release of phenolic compounds from blackcurrant berry mash into juice in experimental blackcurrant juice production were examined. The influence of enzyme dose (0-0.1% by weight), degree of berry crushing, maceration time, and tempera......The effects of different pectinolytic enzyme treatments on the release of phenolic compounds from blackcurrant berry mash into juice in experimental blackcurrant juice production were examined. The influence of enzyme dose (0-0.1% by weight), degree of berry crushing, maceration time......, and temperature on the total phenol concentration, the juice yield, and on polysaccharide degradation were evaluated for four commercial, fungal enzyme preparations in statistically designed experimental templates. In optimal experimental conditions, treatments with Macer8 [FJ] and Pectinex Ultra SP-L released...... gave larger juice yields and higher phenol concentrations. There was a positive, linear correlation between degradation of the substrate polysaccharides and the amount of phenols released. The juice samples inhibited the oxidation of human low-density lipoproteins in vitro in a dose-dependent matter...

  4. Full scale plant with membrane based concentration of blackcurrant juice on the basis of laboratory and pilot scale tests

    DEFF Research Database (Denmark)

    Fjerbæk Søtoft, Lene; Christensen, K. V.; Andresen, R.

    2012-01-01

    distillation and water removal by reverse osmosis, nanofiltration and direct contact membrane distillation. It has been combined with optimization of membrane performance and juice quality in mind. The annual production scale is 17,283 ton of 66 degrees Brix out of single strength juice. The operation cost...... is 0.40 (sic)/kg BCJC, which is lower than the price of a traditional operation by about 43%. Therefore, the economical potential of the process is very promising and could supersede conventional evaporators. (C) 2012 Elsevier B.V. All rights reserved....

  5. Lowering of oxidative stress improves endothelial function in healthy subjects with habitually low intake of fruit and vegetables: a randomized controlled trial of antioxidant- and polyphenol-rich blackcurrant juice.

    Science.gov (United States)

    Khan, Faisel; Ray, Sumantra; Craigie, Angela M; Kennedy, Gwen; Hill, Alexander; Barton, Karen L; Broughton, Jane; Belch, Jill J F

    2014-07-01

    Inadequate intake of the recommended five-a-day fruit and vegetable portions might contribute to increased cardiovascular disease risk. We assessed the effects of dietary intake of a blackcurrant juice drink, rich in vitamin C and polyphenols, on oxidative stress and vascular function. This was a double-blind, placebo-controlled, parallel group study of 66 healthy adults who habitually consume fruit and vegetables per day. Participants were randomly allocated to consume 250ml of placebo (flavored water) or low or high blackcurrant juice drink four times a day for 6 weeks. Flow-mediated dilation (FMD) and plasma concentrations of F2-isoprostanes and vitamin C were measured. In the high blackcurrant juice drink group FMD increased significantly (5.8±3.1 to 6.9±3.1%, P=0.022) compared with the placebo group (6.0±2.2 to 5.1±2.4%). Plasma vitamin C concentration increased significantly in the low (38.6±17.6 to 49.4±21.0µmol/L, Pjuice drink groups compared with the placebo group (38.1±21.0 to 29.0±17.6µmol/L). F2-isoprostane concentrations were significantly lower in the high blackcurrant juice drink group (225±64pg/ml) compared with the low blackcurrant juice drink (257±69pg/ml, P=0.002) and placebo group (254±59pg/ml, P=0.003). At follow-up, changes in plasma vitamin C correlated significantly with changes in FMD (r=0.308, P=0.044). Consumption of blackcurrant juice drink high in vitamin C and polyphenols can decrease oxidative stress and improve vascular health in individuals with habitually low dietary fruit and vegetable intake.

  6. Antiproliferative and Antioxidant Properties of Anthocyanin Rich Extracts from Blueberry and Blackcurrant Juice

    Directory of Open Access Journals (Sweden)

    Zoriţa Diaconeasa

    2015-01-01

    Full Text Available The present study was aimed at evaluating the antiproliferative potential of anthocyanin-rich fractions (ARFs obtained from two commercially available juices (blueberry and blackcurrant juices on three tumor cell lines; B16F10 (murine melanoma, A2780 (ovarian cancer and HeLa (cervical cancer. Individual anthocyanin determination, identification and quantification were done using HPLC-MS. Antioxidant activity of the juices was determined through different mechanism methods such as DPPH and ORAC. For biological testing, the juices were purified through C18 cartridges in order to obtain fractions rich in anthocyanins. The major anthocyanins identified were glycosylated cyanidin derivatives. The antiproliferative activity of the fractions was tested using the MTT assay. The antiproliferative potential of ARF was found to be associated with those bioactive molecules, anthocyanins due to their antioxidant potential. The results obtained indicated that both blueberry and blackcurrants are rich sources of antioxidants including anthocyanins and therefore these fruits are highly recommended for daily consumption to prevent numerous degenerative diseases.

  7. 澄清型黑加仑果汁的研制%Development of Blackcurrant Juice Clarification

    Institute of Scientific and Technical Information of China (English)

    苏云珊

    2012-01-01

      以新鲜的黑加仑果为主要原料,通过酶处理和风味调配的正交试验,比较明胶、硅藻土、双联微孔膜的过滤效果等因素确定澄清型黑加仑果汁的最佳工艺路线.结果表明:加酶量0.035%、酶解温度40℃、酶解时间50 min时果汁的出汁率在90.8%;双联微孔膜过滤效果最好;黑加仑果汁含量15%、含糖量8%、柠檬酸量0.020‰时黑加仑果汁饮料的风味酸甜可口,营养丰富,稳定性好.%  Taking fresh blackcurrant fruit as the main raw material ,using the orthogonal experiment of enzyme treatment and flavor deployment to make sure the optimal processing through comparing the filtration effect of gelatin ,diatomaceous earth and double microporous membrane .The results showed that when the enzyme con-centration was 0 .035% ,enzymolysis temperature of 40℃ ,enzymolysis time was 50 min ,the juice yield could reach 90 .8% ;The filtration effect of double microporous membrane was the best ;When juice content was 15% ,sugar content was 8% ,citric acid content was 0 .020‰ ,the blackcurrant juice drink with particular flavor and rich of nutrition and good stability .

  8. 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%.

  9. 27 CFR 24.237 - Spirits added to juice or concentrated fruit juice.

    Science.gov (United States)

    2010-04-01

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

  10. 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... Juices and Beverages § 146.145 Orange juice from concentrate. (a) Orange juice from concentrate is the food prepared by mixing water with frozen concentrated orange juice as defined in § 146.146 or...

  11. 21 CFR 146.153 - Concentrated orange juice for manufacturing.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Concentrated orange juice for manufacturing. 146... Canned Fruit Juices and Beverages § 146.153 Concentrated orange juice for manufacturing. (a) Concentrated orange juice for manufacturing is the food that complies with the requirements of composition and...

  12. 21 CFR 146.150 - Canned concentrated orange juice.

    Science.gov (United States)

    2010-04-01

    ... of orange juice soluble solids in degrees Brix; for example, a 62° Brix concentrate in 1-gallon cans may be named on the label “canned concentrated orange juice, 62° Brix”. If the food does not...

  13. 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. .

  14. Influence of volatile thiols in the development of blackcurrant aroma in red wine.

    Science.gov (United States)

    Rigou, Peggy; Triay, Aurélie; Razungles, Alain

    2014-01-01

    A strong blackcurrant aroma was recently perceived in some red wines originating from the same appellation. Varietal thiols such as 4-mercapto-4-methyl-2-pentanone (4MMP), 3-(mercapto)hexyl acetate (3MHA) and 3-mercapto-1-hexanol (3MH) are compounds potentially responsible for the development of this aroma. In order to demonstrate the correlation between thiols concentrations in red wines and blackcurrant aroma intensity, a multiple variable analysis was realised with thiols concentrations obtained by chemical analysis and blackcurrant aroma intensities obtained by descriptive sensory analysis. The 4MMP concentration was very well correlated to the blackcurrant aroma, and 3MHA and 3MH present at high concentrations act as enhancers of the perception of this aroma. This correlation was further supported after performing a sensory comparison by classification test. The different factors that could impact on the development of blackcurrant aroma in red wine were discussed.

  15. Recovery of alicyclobacillus from inhibitory fruit juice concentrates.

    Science.gov (United States)

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

    2011-08-01

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

  16. Fluoride content of soft drinks, nectars, juices, juice drinks, concentrates, teas and infusions marketed in Portugal.

    Science.gov (United States)

    Fojo, C; Figueira, M E; Almeida, C M M

    2013-01-01

    A potentiometric method using a fluoride combination ion-selective electrode was validated and used to analyse 183 samples, including soft drinks, juices, nectars, juice drinks, concentrates, teas and infusions marketed in Portugal. The fluoride levels were higher in extract-based soft drinks, juice drinks and juice, with fluoride values of 0.86 ± 0.35, 0.40 ± 0.24 and 0.37 ± 0.11 mg l⁻¹, respectively. The lowest fluoride concentration was found in infusion samples (0.12 ± 0.01 mg l⁻¹), followed by teas and carbonated soft drinks with fluoride concentrations of 0.16 ± 0.12 and 0.18 ± 0.07 mg l⁻¹, respectively. Nectars, concentrates and juice-based drinks had similar fluoride concentrations of 0.33 ± 0.16, 0.29 ± 0.12 and 0.25 ± 0.14 mg l⁻¹, respectively. The fluoride concentrations in all these samples would only contribute intakes below the acceptable daily intake (ADI = 0.05 mg kg⁻¹ body weight day⁻¹), indicating that, individually, these beverages cannot induce fluoride toxicity in the population group of children.

  17. 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...

  18. 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 146.146 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... the food concentrated to a dilution ratio of 3 plus 1 is “frozen concentrated orange juice” or...

  19. 27 CFR 24.180 - Use of concentrated and unconcentrated fruit juice.

    Science.gov (United States)

    2010-04-01

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

  20. 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... are any safe and suitable preservatives or combinations thereof. (c) The name of the food is... the percent by weight of the preservative used. If the food is packed in container sizes that are...

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

    Science.gov (United States)

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

    2011-05-01

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

  2. 黑加仑、蓝莓复合果醋饮料的研发%Study on Composite Fruit Vinegar Beverage of Blackcurrants and Blueberry

    Institute of Scientific and Technical Information of China (English)

    关莹; 张冬雪; 张军

    2011-01-01

    本试验采用二次发酵法,通过对黑加仑、蓝莓复合果醋的酒精发酵及醋酸发酵的优化,最终确定黑加仑、蓝莓复合果醋的酒精发酵最佳工艺为:黑加仑果汁与蓝莓果汁3∶2复合,在初始糖度8°Bx、初始pH3.8、28℃发酵6d、.醋酸发酵最佳条件为:发酵温度35℃,通风量为1∶0.10~0.15(V/V/min),酒精含量6.0%.接种量8.0%,初始pH5.5.黑加仑、蓝莓复合果醋饮料配方:12%复合果醋、5.5%白砂糖、2%蜂蜜、0.1%食盐、0.06%复合香抖,评分为92分.工艺调整后的放大生产产品质量仍稳定、达标.产品具有食醋清香和黑加仑、蓝莓果香,酸味柔和,风味独特.%The tests used secondary fermentation on composite fruit vinegar beverage of blackcurrants and blueberry. From optimization of acetic acid fermentation and alcohol fermentation ,the optimum alcoholic fermentation technology of composite juice of blackcurrants and blueberry was as follows: blackcurrant and blueberry fruit juice mixed with 3:2,initial sugar degree 18。 BX,fermentation temperature 28℃ ,fermentation time 6d,initial pH 3.8.The optimized fermentation conditions of acetic acid were as follows:temperature 35℃,ventilation quantity controlled between l:0.10_0.15(v/v)min,initial content of alcohol 6.0%,inoculum concentration 8.0%, initial pH 5.5.The formula of composite fruit vinegar beverage of blackcurrants and blueberry was as follows:composite fruit vinegar 12%,white sugar 5.5%,honey 2% ,common salt 0.1%,composite flavor 0.06%,a score of 92.The products' quality of amplification production after technique adjustment was still stable and could attain the standards.

  3. Relationships between nutrients and sucrose concentrations in sugarcane juice and use of juice analysis for nutrient diagnosis in Japan

    Directory of Open Access Journals (Sweden)

    Kenta Watanabe

    2016-04-01

    Full Text Available Sugarcane is an important economic crop in southwest Japan, but its production is decreasing. To increase sugar production, both sugarcane yield and quality should be improved. Fertilizer management is one of the factors that influence sugarcane quality. We accordingly focused on nutrients present in sugarcane juice and attempted to identify the key factors affecting sugarcane quality. We collected sugarcane samples from 2013 to 2015 from all of the sugar mills in Japan and examined the relationships between juice nutrients and sucrose concentration. Juice analysis over 3 year showed that potassium (K+ and chloride (Cl− were the most abundant cation and anion in the juice and that both negatively correlated with the sucrose concentration. K+ and Cl− concentrations significantly varied depending on production areas and those with higher K+ and Cl− concentrations had a low sucrose concentration. This finding suggests that sugarcane in those areas may have been supplied with these two ions in excess. Electrical conductivity (EC in the juice always positively correlated with K+ and Cl− concentrations. EC may thus be a reliable indicator of K+ and Cl− concentrations and could be used for nutrient diagnosis because of its ease of measurement. For improving sugarcane quality, we recommend that potassium chloride, which supplies both K+ and Cl− and is a commonly used potassium fertilizer for sugarcane production in Japan, should be used in lower quantities in a year following one in which the EC of sugarcane juice at harvest is found to be high.

  4. 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

    ) 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...

  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. 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...

  7. Inactivation of Alicyclobacillus acidoterrestris spores in apple and orange juice concentrates by gamma irradiation.

    Science.gov (United States)

    Lee, Su-Yeon; Park, Sang-Hyun; Kang, Dong-Hyun

    2014-02-01

    The objective of this study was to evaluate the effect of different concentrations of reconstituted apple and orange juice on reduction of Alicyclobacillus acidoterrestris spores by gamma irradiation. Spores of A. acidoterrestris were inoculated into three concentrations of apple (18, 36, and 72 °Brix) and orange (11, 33, and 66 °Brix) juice and subjected to five radiation doses (1, 3, 5, 7, and 10 kGy). No significant reductions (P > 0.05) in spores were observed after the 1-kGy treatment for all apple and orange concentrations. Spores in 18, 36, and 72 °Brix apple juice concentrates subjected to 10 kGy were reduced to 4.34, 3.9, and 3.84 log CFU/ml, respectively. Similar results were observed for orange juice. When 10 kGy was applied to 11 °Brix orange juice, populations of spores were reduced by 5 log CFU/ml. The reduction of spores in 33 and 66 °Brix orange juice concentrates exposed to 10-kGy gamma irradiation was 4.54 and 3.85 log CFU/ml, respectively. Juice concentration did not affect (P > 0.05) the number of surviving A. acidoterrestris spores from the same kGy treatment. Gamma irradiation treatment did not change the pH or water activity of the juice (P > 0.05).

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

    OpenAIRE

    Daniel Simões Couto; Lourdes Maria Corrêa Cabral; Virgínia Martins da Matta; Rosires Deliza; Daniela De Grandi Castro Freitas

    2011-01-01

    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 correspon...

  9. The Storage Stability of Anthocyanins in Mao (Antidesma thwaitesianum Müll. Arg. Juice and Concentrate

    Directory of Open Access Journals (Sweden)

    Prommakool Arunya

    2016-01-01

    Full Text Available Mao or Makmao (Antidesma thwaitesianum Müll. Arg. is a wild plant found in the northeast of Thailand. Mao is one of fruits which are source of anthocyanins. Mao fruits are used for juice and concentrate which are consumed for healthy drinks. Determination of the kinetic parameters is essential to predict the quality changes and stability of anthocyanins in Mao juice and concentrate that occur during storage. The purpose of this research was to study the degradation of anthocyanins in Mao juice and concentrate during storage at 5, 30 and 37°C for 15 days. The storage stability of Mao anthocyanins was studied in 15°Brix juice and 45°Brix concentrate. The degradation kinetic (k, half-life (t1/2, activation energy (Ea and Q10 values for Mao anthocyanins degradation were determined. The results indicated that analysis of kinetic data for the degradation of anthocyanins followed a first-order reaction. An increase storage temperature from 5 to 30 and 37°C increased k value of anthocyanins in Mao juice and concentrate. Increasing storage temperature decreased t1/2 value of anthocyanins in both concentrations. At 5, 30 and 37°C, the t1/2 of anthocyanins decreased from 35 to 13 and 5 days for Mao juice and 32 to 25 and 21 days for Mao concentrate. The Ea value of the anthocyanins degradation in Mao juice and concentrate were 38.03 and 8.42 kJ/mol, respectively. Q10 values of both Mao juice and concentrate at 30-37°C were higher than those were storaged at 5-30°C. Thus higher stability of anthocyanins was achieved by using concentration and storage at lower temperature.

  10. 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.

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

    Science.gov (United States)

    Onsekizoglu Bagci, Pelin

    2015-01-01

    Fruit juices are generally concentrated in order to improve the stability during storage and to reduce handling, packaging, and transportation costs. Thermal evaporation is the most widely used technique in industrial fruit juice concentrate production. In addition to high energy consumption, a large part of the characteristics determining the quality of the fresh juice including aroma, color, vitamins, and antioxidants undergoes remarkable alterations through the use of high operation temperatures. Increasing consumer demand for minimally or naturally processed stable products able to retain as much possible the uniqueness of the fresh fruit has engendered a growing interest for development of nonthermal approaches for fruit juice concentration. Among them, membrane distillation (MD) and its variants have attracted much attention for allowing very high concentrations to be reached under atmospheric pressure and temperatures near ambient temperature. This review will provide an overview of the current status and recent developments in the use of MD for concentration of fruit juices. In addition to the most basic concepts of MD variants, crucial suggestions for membrane selection and operating parameters will be presented. Challenges and future trends for industrial adaptation taking into account the possibility of integrating MD with other existing processes will be discussed.

  12. The Polyphenols Stability, Enzyme Activity and Physico-Chemical Parameters During Producing Wild Elderberry Concentrated Juice

    Directory of Open Access Journals (Sweden)

    Ante Galić

    2009-12-01

    Full Text Available The influence of processing wild elderberry into concentrated juice on polyphenols (total phenols, flavonoids, non-flavonoids, anthocyanins, flavan-3-ols, hydrolysed tannins stability, activity of polyphenol oxidase (PPO and peroxidase (POD, and changes of physico-chemical parameters (total and soluble dry matter, total acidity, pH, sugars were investigated. The amounts of total phenols, flavonoids, non-flavonoids, falvan-3-ols and hydrolysed tannins were analyzed using Folin-Ciocalteu colorimetric method, while the total anthocyanins were determined by bisulphite bleaching method. Total phenols ranged from 25.87 mg/g DM to 38.87 mg/g DM. Total anthocyanins were the most abundant polyphenols in all investigated samples (raw elderberries, elderberries after blanching, elderberry juice after disintegration and pressing, concentrated elderberry juice and their concentration ranged from 13.12 mg/g DM to 25.67 mg/g DM. Other polyphenols determined in high concentration were hydrolysed tannins, followed by fl avan-3-ols, flavonoids and nonfavonoids. After blanching, the concentration of all polyphenols did not decrease significantly. After disintegration of elderberries the concentration of all polyphenols increased, probably due to inactivation of PPO and POD and better isolation of polyphenols from homogenized puree. During processing of elderberry juice into concentrated juice most polyphenols were stable. Total acidity and pH value were not changed during processing, whereas the amounts of total and reducing sugar increased after pressing and additionally after concentration. The obtained results suggest that raw elderberries as well as elderberry concentrated juice are high potential source of polyphenols especially anthocyanins.

  13. Studies on formulation of whey protein enriched concentrated tomato juice beverage.

    Science.gov (United States)

    Rajoria, Avneet; Chauhan, Anil K; Kumar, Jitendra

    2015-02-01

    Whey protein components derived from cheese whey and heat and acid coagulated Indian products (paneer, chhana, chakka) possess valuable functional and nutritional properties. Tomato products rich in lycopene are reported to be anticarcinogenic and antioxidative. The main objective of this study was to formulate a whey protein enriched tomato juice concentrate for use as beverage by employing Response Surface Methodology (RSM) engaging the Central Composite Rotatable Design (CCRD). The ingredients range used for this formulation comprised of Whey Protein Concentrate (WPC) 4-8 g, Cane sugar 10-20 g and Guar gum (stabilizer) 0.75-1.25 g in 100 g of concentrated tomato juice. The most preferred reconstituted beverage was obtained from the formulation developed with WPC 4.98 g, sugar 15.71 g and Guar gum 0.93 g added to 100 g tomato juice concentrate.

  14. Migration Monitoring of Blackcurrant Gall Mite (Cecidophyopsis ribis Westw. from Buds to Leaves on Several Blackcurrant (Ribes nigrum L. Cultivars

    Directory of Open Access Journals (Sweden)

    Piotrowski Wojciech

    2016-12-01

    Full Text Available The blackcurrant gall mite (Cecidophyopsis ribis is the most important pest of blackcurrant crops. Over recent years withdrawal from plant protection programmes of chemical products (endosulfan and amitraz used for the control of this pest in Poland, has led to an observed increase in population numbers. In 2013, fenpiroxymate (Ortus 05 SC became registered for control of this pest. It is deemed best that chemical protection should be used during the migration period; when big gall mites emerge from buds in search of new buds. The studies were carried out in a plantation of blackcurrants during 2011-2013. The assessment of migration of the blackcurrant gall mite was carried out on the cultivars ‘Ben Hope’, ‘Ben Alde’r, ‘Ojeby’n and ‘Ruben’. Every year, from selected cultivars buds were collected. They were then placed on blackcurrant leaves within Petri dishes. After one, three and five days of placing buds on the leaves, the estimated number of eriophyid mites on the leaves was calculated. The data has shown a very useful method for monitoring blackcurrant gall mite, which can be used in calculating the treatment dates for this pest. Also, the data has shown that differences in the periods of migration of the mite are dependent on the cultivar and time of flowering. Among the cultivars observed the least susceptible to colonization by the blackcurrant gall mite was a Polish cultivar ‘Ruben’, while the most susceptible cultivar was ‘Ben Hope’.

  15. 75 FR 76754 - Non-Frozen Apple Juice Concentrate From China

    Science.gov (United States)

    2010-12-09

    ... review * * *'' (75 FR 69628). Accordingly, pursuant to section 751(c) of the Tariff Act of 1930 (19 U.S.C... COMMISSION Non-Frozen Apple Juice Concentrate From China AGENCY: United States International Trade Commission... concentrate from China would be likely to lead to continuation or recurrence of material injury. On...

  16. CONCENTRATION AND RECOVERY OF PROTEIN FROM TUNA COOKING JUICE BY FORWARD OSMOSIS

    Directory of Open Access Journals (Sweden)

    KHONGNAKORN W.

    2016-07-01

    Full Text Available Tuna cooking processing plants generate large amount of cooking juice containing a significant content of protein. Recovery and concentrating process of this valuable compound together with a low energy consumption process are of interest regarding full utilization concept and green process approach. Forward osmosis (FO was employed in this work to recover and concentrate tuna cooking juice. FO process could increase the protein concentration up to 9% with an average permeate flux of 2.54 L/m2h. The permeate flux however tended to decrease as protein concentration increased due to the impact of osmotic pressure of the feed and fouling on the membrane surface. Since tuna cooking juice consists of protein and minerals, membrane analyses indicated that fouling was more severe compared to the fouling caused by standard bovine serum albumin pure protein. However, the presence of minerals rendered it a quicker and lower energy process by comparison. These results indicated that FO is a promising technique in the recovery and concentration of tuna cooking juice protein.

  17. Influence of three different concentration techniques on evaporation rate, color and phenolics content of blueberry juice.

    Science.gov (United States)

    Elik, Aysel; Yanık, Derya Koçak; Maskan, Medeni; Göğüş, Fahrettin

    2016-05-01

    The present study was undertaken to assess the effects of three different concentration processes open-pan, rotary vacuum evaporator and microwave heating on evaporation rate, the color and phenolics content of blueberry juice. Kinetics model study for changes in soluble solids content (°Brix), color parameters and phenolics content during evaporation was also performed. The final juice concentration of 65° Brix was achieved in 12, 15, 45 and 77 min, for microwave at 250 and 200 W, rotary vacuum and open-pan evaporation processes, respectively. Color changes associated with heat treatment were monitored using Hunter colorimeter (L*, a* and b*). All Hunter color parameters decreased with time and dependently studied concentration techniques caused color degradation. It was observed that the severity of color loss was higher in open-pan technique than the others. Evaporation also affected total phenolics content in blueberry juice. Total phenolics loss during concentration was highest in open-pan technique (36.54 %) and lowest in microwave heating at 200 W (34.20 %). So, the use of microwave technique could be advantageous in food industry because of production of blueberry juice concentrate with a better quality and short time of operation. A first-order kinetics model was applied to modeling changes in soluble solids content. A zero-order kinetics model was used to modeling changes in color parameters and phenolics content.

  18. 75 FR 61127 - Non-Frozen Apple Juice Concentrate from the People's Republic of China: Extension of Time Limit...

    Science.gov (United States)

    2010-10-04

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

  19. Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

    Science.gov (United States)

    Rotola-Pukkila, Minna K; Pihlajaviita, Seija T; Kaimainen, Mika T; Hopia, Anu I

    2015-12-01

    This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste.

  20. Reduction of non-enzymatic browning of orange juice and semi-concentrates by removal of reaction substrate.

    Science.gov (United States)

    Sharma, Satish K; Juyal, Shashibala; Rao, V K; Yadav, V K; Dixit, A K

    2014-07-01

    A study was conducted to standardize the technology for the removal of amino acids (one of the browning reaction substrates) from sweet orange cv. Malta Common juice to reduce colour and quality deterioration in single strength juice and during subsequent concentration. Juice of sweet orange (Citrus sinensis) cv. Malta Common fruits was extracted by screw type juice extractor, preserved in 500 ppm SO2 and clarified by using "Pectinase CCM" enzyme (0.2% for 2 h at 50 ± 2 °C). For removal of amino acids juice was passed under gravity through a glass column packed with an acidic cation exchange resin (CER), Dowex-50 W and quantity to be treated in one lot was standardized. The CER treated and untreated juices were concentrated to 15 and 30°Brix in a rotary vacuum evaporator. Results indicate that 121 ml of orange juice when passed through a glass column (5 cm internal diameter) packed with cation exchange resin (Dowex-50 W) upto a height of 8 cm, could remove about 98.4% of the amino acids with minimum losses in other juice constituents. With cation exchange resin treatment, the non-enzymatic browning and colour deterioration of orange juice semi-concentrates was reduced to about 3 folds in comparison to untreated counterparts. The retention of vitamin C and sugars was also better in semi-concentrates prepared from cation exchange resin treated juice. Thus, cation exchange resin treatment of orange juice prior to concentration and storage is highly beneficial in reduction of non-enzymatic browning, colour deterioration and retention of nutritional, sensory quality of product during preparation and storage.

  1. High concentrations of anthocyanins in genuine cherry-juice of old local Austrian Prunus avium varieties.

    Science.gov (United States)

    Schüller, Elisabeth; Halbwirth, Heidi; Mikulic-Petkovsek, Maja; Slatnar, Ana; Veberic, Robert; Forneck, Astrid; Stich, Karl; Spornberger, Andreas

    2015-04-15

    Antioxidant activity and polyphenols were quantified in vapour-extracted juice of nine Austrian, partially endemic varieties of sweet cherry (Prunus avium): cv. 'Spätbraune von Purbach', cv. 'Early Rivers', cv. 'Joiser Einsiedekirsche', cv. 'Große Schwarze Knorpelkirsche' and four unidentified local varieties. Additionally the effect of storage was evaluated for six of the varieties. A variety showing the highest antioxidant capacity (9.64 μmol Trolox equivalents per mL), total polyphenols (2747 mg/L) and total cyanidins (1085 mg/L) was suitable for mechanical harvest and its juice did not show any losses of antioxidant capacity and total anthocyanin concentration during storage. The juice of cv. 'Große Schwarze Knorpelkirsche' had also high concentrations of total anthocyanins (873 mg/L), but showed substantial losses through storage. The local Austrian sweet cherry varieties from the Pannonian climate zone are particularly suitable for the production of processed products like cherry juice with high content of anthocyanins and polyphenols.

  2. THE EFFECT OF THE MANUFACTURING PROCESS ON THE CITRUS JUICE ON THE CONCENTRATIONS OF FLAVANONES

    Directory of Open Access Journals (Sweden)

    LíLIAN MARIA MOURA

    2009-06-01

    Full Text Available

    Flavonoids are polyphenolic compounds in fruits, vegetables, grains, etc with antioxidant capacity and anti-inflamatory, anticoagulant, antiallergic proprieties that contributes to human health. The effect of the pasteurization and concentration processes on the citric juices can influence the composition of the flavanones. The flavanones composition in the orange juice (a mixture of Pera and Valencia and of the tangor Murcott was determined by HPLC. The flavanones (narirutin and hesperidin were extracted with methanol, heated in 55°C for 15 minutes and separated from the insoluble solids by centrifugation. The separation was done in C18 column (5μm, 250x4.6mm using the isocratic system of acetonitrile mixture: water, acetic acid (21:75:4v/v/v in a flow of 0.6L/min, detention of 280nm and quantification by external pattern. The effect of the pasteurization and concentration on the citric juice did not affect significantly the amount of flavones in the samples of murcott and orange juice (mixture Pera and Valencia.

  3. Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis

    Directory of Open Access Journals (Sweden)

    Poliana Deyse Gurak

    2013-12-01

    Full Text Available This study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum. The morphology of the glassy food showed the absence of crystalline structure, which was the amorphous wall that protected the contents of the powder. The samples were stored in clear and dark containers at room temperature, evaluated for their physical (X-ray diffraction for 65 days and chemical (polyphenol content stability for 120 days. During the storage time in plastic vessels, samples remained physically stable (amorphous and the phenolic concentration was constant, indicating the potentiality of this technique to obtain a stable product with a high concentration of phenolic compounds. Therefore, the freeze-drying process promoted the encapsulation of concentrated grape juice increasing its stability and shelf life, as well as proving to be an applicable process to food industry

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

    DEFF Research Database (Denmark)

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

    2009-01-01

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

  5. 75 FR 5763 - Certain Non-Frozen Apple Juice Concentrate from the People's Republic of China: Initiation of...

    Science.gov (United States)

    2010-02-04

    ... Villanueva, Program Manager, New Shipper Review: Certain Non-Frozen Apple Juice Concentrate from the People's... to the File Through Alex Villanueva, Project Manager, New Shipper Initiation Checklist: Certain...

  6. Effect of Concentrated Pomegranate Juice Consumption on Glucose and Lipid Profile Concentrations in Type 2 Diabetic Patients

    Directory of Open Access Journals (Sweden)

    Ali Akbar Rashidi

    2013-06-01

    Full Text Available Background: Diabetes mellitus is one of the most important metabolic disorders worldwide. As regards the anti-diabetic effects in different parts of pomegranate fruit, this study was performed to determine the effects of concentrated pomegranate juice (CPJ consumption on blood glucose and lipid concentrations in type 2 diabetic patients. Materials and Methods: This quasi experimental study was performed on 55 diabetic patients, among patients referred to the Kashan Diabetes Center. Patients were divided into two groups: CPJ consumption and control. An anthropometric, medical and 24-hour food recall questioner was completed. Fasting blood sample before and after study was collected to measure glucose, HbA1c, TG, Chol, LDL and HDL. The patients consumed 45 g/day CPJ for 3 month. Control group did not received experiment. variables were measured at the end of the study again. Both groups received the same diet and physical activity advice during the study. Results: Cholesterol and LDL - cholesterol concentrations decreased in CPJ than control group but not significant (p>0.05. The mean glucose concentrations showed no significant change between CPJ group and control (p>0.05.Conclusion: concentrated pomegranate juice (CPJ consumption there are no effective on blood glucose and lipid profiles concentrations in type 2 diabetic patients.

  7. Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process.

    Science.gov (United States)

    de Cássia Martins Salomão, Beatriz; Muller, Chalana; do Amparo, Hudson Couto; de Aragão, Gláucia Maria Falcão

    2014-01-01

    Bacteria and molds may spoil and/or contaminate apple juice either by direct microbial action or indirectly by the uptake of metabolites as off-flavours and toxins. Some of these microorganisms and/or metabolites may remain in the food even after extensive procedures. This study aim to identify the presence of molds (including heat resistant species) and Alicyclobacillus spp., during concentrated apple juice processing. Molds were isolated at different steps and then identified by their macroscopic and microscopic characteristics after cultivation on standard media at 5, 25 and 37 °C, during 7 days. Among the 19 isolated found, 63% were identified as Penicillium with 50% belonging to the P. expansum specie. With regards to heat resistant molds, the species Neosartorya fischeri, Byssochlamys fulva and also the genus Eupenicillium sp., Talaromyces sp. and Eurotium sp. were isolated. The thermoacidophilic spore-forming bacteria were identified as A. acidoterrestris by a further investigation based on 16S rRNA sequence similarity. The large contamination found indicates the need for methods to eliminate or prevent the presence of these microorganisms in the processing plants in order to avoid both spoilage of apple juice and toxin production.

  8. Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process

    Directory of Open Access Journals (Sweden)

    Beatriz de Cássia Martins Salomão

    2014-01-01

    Full Text Available Bacteria and molds may spoil and/or contaminate apple juice either by direct microbial action or indirectly by the uptake of metabolites as off-flavours and toxins. Some of these microorganisms and/or metabolites may remain in the food even after extensive procedures. This study aim to identify the presence of molds (including heat resistant species and Alicyclobacillus spp., during concentrated apple juice processing. Molds were isolated at different steps and then identified by their macroscopic and microscopic characteristics after cultivation on standard media at 5, 25 and 37ºC, during 7 days. Among the 19 isolated found, 63% were identified as Penicillium with 50% belonging to the P. expansum specie. With regards to heat resistant molds, the species Neosartorya fischeri, Byssochlamys fulva and also the genus Eupenicillium sp., Talaromyces sp. and Eurotium sp. were isolated. The thermoacidophilic spore-forming bacteria were identified as A. acidoterrestris by a further investigation based on 16S rRNA sequence similarity. The large contamination found indicates the need for methods to eliminate or prevent the presence of these microorganisms in the processing plants in order to avoid both spoilage of apple juice and toxin production.

  9. Isolation of RNA from blackcurrant (Ribes nigrum L.) fruit.

    Science.gov (United States)

    Woodhead, M; Taylor, M A; Davies, H V; Brennan, R M; McNicol, R J

    1997-02-01

    Extraction of high-quality RNA from blackcurrant fruit has hitherto proved difficult, probably owing to high levels of phenolic and polysaccharide components in the berries. The procedure described here is a modification of one described for grape berries, and yields RNA suitable for in vitro translations, RNA blot analysis, and cDNA library construction.

  10. Chemical composition and properties of spray-dried sugar beet concentrate obtained after ultrafiltration of diffusion juice

    Directory of Open Access Journals (Sweden)

    Regiec Piotr

    2015-03-01

    Full Text Available Ultrafiltration of diffusion juice is a method that can reduce environmental pollution during the production of sugar. A by-product (concentrate of ultrafiltration contains a large amount of sucrose, but due to its properties, it is difficult to manage. The aim of this study was to determine the effects of the temperature used during drying of diffusion juice concentrates on the content of certain components and characteristics of resultant preparations. Diffusion juice obtained from one of the Polish sugar plants was subjected to ultrafiltration and the obtained concentrates were dried in a spray dryer. In the dried samples, the following parameters were analyzed: dry mass, sucrose, total ash, protein, crude fiber and color. It has been declared that the degree of concentration and drying temperature influenced the chemical composition and the properties of the dehydrated diffusion juice concentrates. An increase in drying temperature was accompanied by the increased content of dry mass, protein, ash and fiber content in the preparations. The greater the degree of juice concentration, the greater was the content of dry mass, ash, and fiber. Inversely, the greater the degree of juice concentration, the lower the content of sucrose. The brightest color of the dehydrated product was observed at the drying temperature of 200°C. Spray-drying may be used for waste management after the diffusion juice membrane filtration, and the resultant preparations might be used in the production of feedstuff or food industry in general e.g. as sucrose source, in fermentation processes or in microorganisms propagation.

  11. KINETICS OF THE PROCESS OF CONCENTRATION BY FREEZING THE CHERRY JUICE

    Directory of Open Access Journals (Sweden)

    S. T. Antipov

    2014-01-01

    Full Text Available Summary. The urgency of theme is substantiated and the basic directions of studies are determined. Is substantiated the mechanism of the process of the concentration of liquid media by freezing moisture, that is determined in essence by the conditions for the migration of the molecules of water to the frontal surface of crystallization and their incorporation into the crystal structure of ice. It is shown that the regime of freezing moisture is characterized by the temperature of the heat exchange surface, which receives heat of crystallization of moisture, by the speeds of displacement and with the surface area of the contact of the being transferred heat media, by form and by the concentration of the dissolved substances of product. The process of heat exchange between the surface of crystallization and the workable technological medium is described. The schematic of the work of the experimental freezing out installation and the procedure of experiences is represented. Are investigated a change in the average value of a quantity of frozen out ice from the unit of heat exchange surface, which freezes out installations in the time, reflected in the form of the curves of increase and rate of growth in the icy phase on the surface of the heat exchange elements of area of 0.08 m2 , in 3600 seconds depending on the temperature of the heat exchange surface and initial content of dry matter in the cherry juice. An increase in the initial content of dry matter in the cherry juice at constant temperature of boiling refrigerant in the vaporizer of the freezing out installation nonlinearly reduces the specific quantity of ice, which was being formed on the heat exchange surface. A change in the boiling point of refrigerant also causes a nonlinear increase in the specific quantity of ice, frozen out on the heat exchange surface. The obtained curves of the rate of growth in the icy phase make it possible to isolate the sections of the crystallization of the

  12. 75 FR 69628 - Non-Frozen Apple Juice Concentrate From the People's Republic of China: Final Results of Sunset...

    Science.gov (United States)

    2010-11-15

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

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

    Directory of Open Access Journals (Sweden)

    Evan J. Williams

    2017-02-01

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

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

    Science.gov (United States)

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

    2017-02-08

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

  15. High concentrations of human β-defensin 2 in gastric juice of patients with Helicobacter pylori infection

    Institute of Scientific and Technical Information of China (English)

    Hajime Isomoto; Shigeru Kohno; Hiroshi Mukae; Hiroshi Ishimoto; Yoshito Nishi; Chun-Yang Wen; Akihiro Wada; Ken Ohnita; Toshiya Hirayama; Masamitsu Nakazato

    2005-01-01

    AIM: Human β-defensin (HBD)-1 and HBD-2 are endogenous antimicrobial peptides. Unlike HBD-1, the HBD-2 expression is augmented by Helicobacter pylori (H pylori). We sought to determine HBD-1 and HBD-2 concentrations in gastric juice duringH pylori infection.METHODS: HBD-1 and HBD-2 concentrations were measured by radioimmunoassay in plasma and gastric juice of 49 H pylori-infected and 33 uninfected subjects and before and after anti-H pyloritreatment in 13 patients with H pylori-associated gastritis. Interleukin (IL)-1β and IL-8 concentrations in gastric juice were measured by enzyme-linked immunosorbent assay (ELISA). Histological grades of gastritis were determined using two biopsy specimens taken from the antrum and corpus. Reverse phase high performance liquid chromatography (RP-HPLC)was used to identify HBD-2.RESULTS: HBD-2 concentrations in gastric juice, but not in plasma, were significantly higher in H pylori-positive than -negative subjects, albeit the post-treatment levels were unchanged. Immunoreactivity for HBD-2 was exclusively identified in H pylori-infected mucosa by RPHPLC. HBD-2 concentrations in gastric juice correlated with histological degree of neutrophil and mononuclear cell infiltration in the corpus. IL-1β levels correlated with those of IL-8, but not HBD-2. Plasma and gastric juice HBD-1concentrations were similar in H pylori-infected and uninfected subjects.CONCLUSION: Our results place the β-defensins, especially HBD-2, in the front line of innate immune defence.Moreover, HBD-2 may be involved in the pathogenesis of H pylori-associated gastritis, possibly through its function as immune and inflammatory mediator.

  16. [Rapid determination of ethephon residues in concentrated pineapple juice by head-space gas chromatography].

    Science.gov (United States)

    Chu, X G; Yong, W; Cai, H X; Pan, J W

    2001-05-01

    The method developed is based on the special property that ethephon can be easily decomposed into ethene in alkaline solution by heating. Certain amount of concentrated KOH solution was added to the sample and heated at 70 degrees C. Then, 1 mL of the gas above the sample was injected into a gas chromatograph by head-space sampler for the determination of the target compound with external standard quantitation method. The detection limit was 0.025 mg/kg and the fortified recoveries of ethephon in concentrated pineapple juice (60 +/- 1) Brix at the range of 0.1 mg/kg-10 mg/kg were 92%-98% (n = 8, for each level). The relative standard deviations were 3.99%-7.94%.

  17. Juice of Bryophyllum pinnatum (Lam.) inhibits oxytocin-induced increase of the intracellular calcium concentration in human myometrial cells.

    Science.gov (United States)

    Simões-Wüst, A P; Grãos, M; Duarte, C B; Brenneisen, R; Hamburger, M; Mennet, M; Ramos, M H; Schnelle, M; Wächter, R; Worel, A M; von Mandach, U

    2010-10-01

    The use of preparations from Bryophyllum pinnatum in tocolysis is supported by both clinical (retrospective comparative studies) and experimental (using uterus strips) evidence. We studied here the effect of B. pinnatum juice on the response of cultured human myometrial cells to stimulation by oxytocin, a hormone known to be involved in the control of uterine contractions by increasing the intracellular free calcium concentration ([Ca2+]i). In this work, [Ca2+]i was measured online during stimulation of human myometrial cells (hTERT-C3 and M11) with oxytocin, which had been pre-incubated in the absence or in the presence of B. pinnatum juice. Since no functional voltage-gated Ca2+ channels could be detected in these myometrial cells, the effect of B. pinnatum juice was as well studied in SH-SY5Y neuroblastoma cells, which are known to have such channels and can be depolarised with KCl. B. pinnatum juice prevented the oxytocin-induced increase in [Ca2+]i in hTERT-C3 human myometrial cells in a dose-dependent manner, achieving a ca. 80% inhibition at a 2% concentration. Comparable results were obtained with M11 human primary myometrial cells. In hTERT-C3 cells, prevention of the oxytocin-induced increase in [Ca2+]i was independent of the extracellular Ca2+ concentration and of voltage-dependent Ca2+-channels. B. pinnatum juice delayed, but did not prevent the depolarization-induced increase in [Ca2+]i in SH-SY5Y cells. Taken together, the data suggest a specific and concentration-dependent effect of B. pinnatum juice on the oxytocin signalling pathway, which seems to corroborate its use in tocolysis. Such a specific mechanism would explain the rare and minor side-effects in tocolysis with B. pinnatum as well as its high therapeutic index.

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

    Science.gov (United States)

    Chanukya, B S; Rastogi, Navin K

    2017-01-01

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

  19. IN VITRO STUDY OF ENTAMOEBA HISTOLYTICA CAUSATIVE AGENT OF AMOEBIASIS WITH LEMON JUICE AT DIFFERENT CONCENTRATION SHOWED ANTIAMOEBIC PROPERTIES

    Directory of Open Access Journals (Sweden)

    Shrivastava Bhanu

    2011-09-01

    Full Text Available A species of parasite protozoa Entamoeba histolytica causing amoebiasis and amoebic dysentery characteristic include a single nucleus containing a small central karyosome and peripheral chromatin that is finely and regularly beaded. This is a single celled parasitic animal, that infects predominantly humans and other primates. Amoebic infection was first described by Fedor Losch in 1875 in St. Petersburg. In 1890, Sir William Osler reported the first North American case of amoebiasis when he observed amoebae in stool in abscess fluid from physician who previously resided in Panama. So we used the Lemon juice (Citrus at different concentration against Entamoeba histolytica to treat the amoebiasis disease. Entamoeba histolytica shows the variety of growth due to the effect of Lemon juice (Citrus. Lemon juice is ingredient and it has antiamoebic properties against Entamoeba histolytica a causative agent of amoebiasis.

  20. Physical Parameters and Chemical Composition of Fourteen Blackcurrant Cultivars (Ribes nigrum L.

    Directory of Open Access Journals (Sweden)

    Ireneusz Dariusz OCHMIAN

    2014-06-01

    Full Text Available The research was conducted in the years 2009-2011 at the Fruit Farming Laboratory of the West Pomeranian University of Technology in Szczecin at the experimental Station in Ostoja (northwestern Poland. The fourteen blackcurrant bushes of Scottish, Ukrainian and Polish breeding were tested. Physical features of fruits (fruit size, firmness, puncture of the skin, colour, the force required to separate the fruit from the stem and soluble solids, titratable acidity, pH and phenolic composition were measured on fresh berries mmediately after the harvest were performed on fresh fruits. The ‘Ben Alder’ cultivar was characterised by the smallest fruits; the weight of 100 fruits from this cultivar was 81.2 g, while the weight of ‘Jubilejnaja Kopana’, ‘Wernisaz’, ‘Tines’ and ‘Ben Conan’ was over 200 g. The Scottish cultivars from the Ben group, Polish cultivars and Saniuta cultivars were characterised by the greatest firmness and resistance to damage. The ‘Ben Alder’ cultivar had the highest polyphenol content (789 mg 100 g of fruits, and anthocyanins were the largest group of compounds. The fruit skins were of a dark colour, and were much darker than the flesh. After the maceration process, the juice was much darker than the fruits, from which it was obtained.

  1. 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

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

    NARCIS (Netherlands)

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

    2004-01-01

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

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

    Science.gov (United States)

    Wong, Yen-Ming; Siow, Lee-Fong

    2015-05-01

    Red-fleshed dragon fruit (Hylocereus polyrhizus) is rich in antioxidants. The aim of this study was to determine the effects of heat pasteurization, pH adjustment, ascorbic acid addition as well as storage under agitation and light or dark condition on betacyanin content in red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate. The concentrate was produced by concentrating clarified red-fleshed dragon fruit juice in a rotary evaporator at 40 °C. UV-Visible spectrophotometer was used for analyzing betacyanin content. Addition of 0.25 % ascorbic acid, pH 4.0, and pasteurization at 65 °C for 30 min were selected as the best processing conditions to retain betacyanin content in red-fleshed dragon fruit juice. Storage at the agitation speed of 220 rpm showed that the concentrated samples had higher betacyanin stability compared to juice, while both juice and concentrate had almost similar betacyanin stability when tested for storage in the presence of light. In summary, ascorbic acid stabilized betacyanin in both juice and concentrate at agitated or non-agitated conditions. In contrast, light degraded betacyanin in both juice and concentrate models.

  4. [Physical, chemical and microbiological quality of concentrated orange juices made in Venezuela].

    Science.gov (United States)

    Cava, R M; Hernández, P

    1996-03-01

    Concentrated fruit juices are a very attractive type of product because of the many advantages they offer for reductions in packing, transportation and storage costs, and in addition, they offer the possibility of consumption outside harvesting time. Due to their potential in the international market, it is necessary to evaluate if they are accomplishing the quality requirements, and to know the different factors that can affect their stability. For this purpose, samples of national products were analyzed for physical, chemical and microbiological characteristics; the diacetyl test was performed as a measure of the sanitary conditions under processing. The samples analyzed comply with the national standards established by the Comision Venezolana de Normas Industriales (COVENIN N(o) 2395-86 Concentrados de frutas para consumo directo). It is advisable to determine the zero tolerant yeasts population because this type of microorganisms are responsible for spoilage whenever cold storage is interrupted, and because they can not be detected by the official procedures used to detect yeasts.

  5. On Debitterzing Technique of Concentrated Orange Juice%浓缩橙汁脱苦技术的研究

    Institute of Scientific and Technical Information of China (English)

    徐国良; 秦云

    2013-01-01

    [目的]研究脱苦工艺对浓缩橙汁的脱苦效果以及对果汁品质的影响.[方法]试验采用活性炭对浓缩橙汁进行脱苦,以橙汁中的柚皮苷(碱性二甘醇显色法)和柠檬苦素(对-二甲氨基苯甲醛显色法)的含量变化来表征浓缩橙汁的脱苦效果.[结果]通过单因素试验结合感官评定,确定了较适于橙汁的脱苦工艺:脱苦条件为常温20℃,活性炭用量35 g/L浓缩果汁(可溶性固形物含量50.5%),搅拌时间20 min.采用最佳工艺处理,得到的浓缩果汁中柚皮苷和柠檬苦素的脱除率分别为49.5%和73.5%.[结论]脱苦后浓缩橙汁苦味明显变淡,风味自然,口感适中.%[Objective] To study effects of debitterzing technique on concentrated orange juice debitterzing effect and juice quality.[Method]Active carbon was used to conduct debitterzing.naringin and limonin in orange juice was showed effect of concentrated orange juice.[Result]Through single-factor experiment and sensory assessment,the optimum debitterzing technique was identified at temperature 20 ℃,active carbon 35 g/L (soluble solids content 50.5%),processing time 20 min.The concentrated juice naringin and limonin removal rates were 49.5% and 73.5% under the above conditions.[Conclusion] After debitterzing,the concentrated juice is:gentle flavor,mild taste.

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

    Science.gov (United States)

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

    2012-02-01

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

  7. Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions.

    Science.gov (United States)

    Rojo, M C; Arroyo López, F N; Lerena, M C; Mercado, L; Torres, A; Combina, M

    2014-04-01

    The effect of pH (1.7-3.2) and sugar concentration (64-68 °Brix) on the growth of Zygosaccharomyces rouxii MC9 using response surface methodology was studied. Experiments were carried out in concentrated grape juice inoculated with Z. rouxii at isothermal conditions (23 °C) for 60 days. pH was the variable with the highest effect on growth parameters (potential maximum growth rate and lag phase duration), although the effect of sugar concentration were also significant. In a second experiment, the time for spoilage by this microorganism in concentrated grape juice was evaluated at isothermal (23 °C) and non-isothermal conditions, in an effort to reproduce standard storage and overseas shipping temperature conditions, respectively. Results show that pH was again the environmental factor with the highest impact on delaying the spoilage of the product. Thereby, a pH value below 2.0 was enough to increase the shelf life of the product for more than 60 days in both isothermal and non-isothermal conditions. The information obtained in the present work could be used by producers and buyers to predict the growth and time for spoilage of Z. rouxii in concentrated grape juice.

  8. Grape juice concentrate (G8000(®) ) intake mitigates testicular morphological and ultrastructural damage following cadmium intoxication.

    Science.gov (United States)

    Lamas, Celina A; Gollücke, Andrea P B; Dolder, Heidi

    2015-10-01

    Cadmium is a well-known testicular toxicant, and parts of the world population are exposed chronically by inhalation or by food and water intake. Grape products have been highlighted as important sources of bioactive compounds, having anti-inflammatory, anti-oxidant and metal chelating properties. Since maintenance of tissue morphology is essential for testicular sperm development and hence male fertility, we analysed the protective effect of grape juice concentrate (GJC) (G8000(®) ) consumption on testicular morphology in rats exposed to cadmium. Thus, four groups of male Wistar rats (n = 6 per group), 50 days old, ingested either water or G8000(®) (2 g/kg/day) until they had completed one spermatogenic cycle in adult life (136 days old). Cadmium (1.2 mg / kg) was injected intraperitoneally when the animals were 80 days old into one of the water and one of the G8000 groups; intraperitoneal saline was used as a control in the other two groups. Animals anaesthetised and exsanguinated at 136 days and then perfused with Karnovsky's fixative and then the testes were collected for morphological analysis. We describe evident disruption of testicular morphology by cadmium, with alteration in tissue component proportions, reduced Leydig cells volume and initial signs of an inflammatory process. Ultrastructural analysis showed greater damage, suggesting spermatogenesis disruption. G8000(®) ingestion allowed tissue architecture to be re-established, as was corroborated by our stereological and morphometric findings. Animals from the group where G8000(®) had been administered together with cadmium revealed a significant reduction in macrophages and blood vessel volume, suggesting diminished inflammation, when compared to animals that received only cadmium. Moreover, smaller number of ultrastructural alterations was noted, revealing fewer areas of degeneration and disorganized interstitium. In conclusion, our results demonstrate that GJC consumption prevented the

  9. Improvement on the concentrated grape juice physico-chemical characteristics by an enzymatic treatment and Membrane Separation Processes

    Directory of Open Access Journals (Sweden)

    PLÍNIO R.F. CAMPOS

    2016-03-01

    Full Text Available ABSTRACT In this work, the improvement on the concentrated grape juice physico-chemical characteristics by using an enzymatic treatment followed by Membrane Separation Process (MSP has been investigated. By using Novozym 33095(r and Ultrazym AFP L(r enzymes varying three operating parameters, the best result on the grape pulp characteristics was attained for the Novozym 33095(r performed at 35oC, 15 min. and 50 mgL-1. In micro/ultra filtration processes after enzymatic pretreatment, the best performance of the MSP with high permeate flux value and suitable grape juice characteristics was attained using 0.05 mm membrane pore size, 1 bar pressure and 40 oC treatment temperature. When reverse osmosis process is operated at 40 bar and 40oC, high soluble solid and low turbidity values are attained. An enzymatic treatment along with MSP has shown an alternative and efficient grape juice processing system, being possible to extend to other foods.

  10. 21 CFR 146.185 - Pineapple juice.

    Science.gov (United States)

    2010-04-01

    ..., ripe pineapple (Ananas comosus L. Merrill). The juice may have been concentrated and later... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pineapple juice. 146.185 Section 146.185 Food and....185 Pineapple juice. (a) Identity. (1) Pineapple juice is the juice, intended for direct...

  11. Optimization of Xanthan Gum Production from Grape Juice Concentrate Using Plackett-Burman Design and Response Surface Methodology

    Directory of Open Access Journals (Sweden)

    Tahereh Ghashghaei

    2016-01-01

    Full Text Available Low grade grape juice concentrate was used as carbon source for xanthan production. Significant factors affecting xanthan concentration, productivity and viscosity were investigated using Plackett-Burman Design. Based on the obtained results, carbon and nitrogen concentrations, inoculum size and agitation rate, were assumed as significant factors. Broth culture viscosity and xanthan concentration were optimized using Response Surface Methodology with four independent variables: carbon source (30, 40, 50 g l-1, ammonium sulfate as nitrogen source (0.5, 1.25, 2 g l-1, agitation (150, 200, 250 rpm and inoculum size (5, 10, 15% v v-1. Optimum level for each factor was obtained by desirability function approach. The average of xanthan gum production and its viscosity under optimized conditions were recorded as 14.35 g l-1 and 1268 cP, respectively. The average yield of production and productivity of xanthan within 72 h under optimized conditions were 35% and 0.19 g l-1 h-1, respectively. The current study showed the potential of low-grade grape juice concentrate as an economic carbon source for xanthan gum production.

  12. 浓缩橙汁脱苦技术的研究%Establishment of Debittering Technique in Concentrated Orange Juice

    Institute of Scientific and Technical Information of China (English)

    徐国良; 秦云

    2014-01-01

    [目的]研究脱苦工艺对浓缩橙汁的脱苦效果以及对果汁品质的影响。[方法]试验采用活性炭对浓缩橙汁进行脱苦,以橙汁中的柚皮苷(碱性二甘醇显色法)和柠檬苦素(对-二甲氨基苯甲醛显色法)的含量变化来表征浓缩橙汁的脱苦效果。[结果]通过单因素试验结合感官评定,确定了较适于橙汁的脱苦工艺:脱苦条件为常温20℃,活性炭用量35 g/L浓缩果汁(可溶性固形物含量50.5%),搅拌时间20 min采用最佳工艺处理,得到的浓缩果汁中柚皮苷和柠檬苦素的脱除率分别为49.5%和73.5%。[结论]脱苦后浓缩橙汁苦味明显变淡,风味自然,口感适中。%[Objective]To explore the debittering technique for concentrated orange juice. [Method] Active carbon was used to debitterze naringin and limonin from con-centrated orange juice. [Result] Through single-factor experiment and sensory as-sessment, the optimum debittering technique was identified as temperature at 20 ℃, active carbon at 35 g/L (soluble solid content 50.5%), processing time of 20 min. Under above conditions, the removal rates of naringin and limonin in concentrated juice were 49.5% and 73.5% respectively. [Conclusion] Debittering endows the con-centrated juice with gentle flavor and mild taste.

  13. Comparison of enological characteristics between fresh apple juice and juice concentrate%鲜榨苹果汁与浓缩苹果汁酿酒特性的比较

    Institute of Scientific and Technical Information of China (English)

    周劝娥; 王晓宇; 田呈瑞; 郭玉蓉

    2011-01-01

    Fresh apple juice and juice concentrate were used as raw material to ferment wine with adding sugar and diluting for initial sugar concentration at 200g/L.The conventional physical and chemical indicators and total polyphenols,total flavonoids and flavanols content of the products were determined as well as sensory evaluation. The results showed that total acid content of two apple wine were 2.6g/L and 3.2g/L,respectively. The content of polyphenols,total flavonoids and fiavanols of fresh juice wine were higher than those of diluted juice wine. Each of two apple wine had its own style,fresh juice wine fruity and diluted juice wine mellow.%以苹果鲜榨汁和浓缩汁为原料,分别通过添加蔗糖和稀释的方式使发酵起始糖度为200g/L进行酒精发酵。对发酵产品的常规理化指标和总酚,总类黄酮以及黄烷醇含量进行测定,并对发酵产品进行感官鉴评。实验结果表明:稀释浓缩汁和鲜榨果汁酒样总酸含量分别为2.6g/L和3.2g/L。鲜榨果汁酒样总酚含量、总类黄酮以及黄烷醇含量均高于稀释浓缩汁酒样。两种酒各具特色,鲜榨汁酒样果香浓郁,稀释浓缩汁酒样酒香醇厚。

  14. Substitution of commercial concentrate with soy bean meal protected by tannin from banana stem juice for lambs

    Directory of Open Access Journals (Sweden)

    Dwi Yulistiani

    2011-03-01

    Full Text Available Study was conducted to evaluate the optimal utilization of protected soy bean meal with secondary compound from banana stem juice in ration for sheep and its effect on sheep performance. Soy bean meal was mixed with banana stem juice at ratio 1:1 (w/v then dried in the oven at temperature 90oC. This protected soy bean meal was used to substitute commercial concentrate in sheep ration. The experiment used 24 head male lamb Sumatera composite breed. The lambs were grouped into six group based on its body weight and was assigned to one of 4 diets treatment. The sheep was fed on grass basal diet and supplemented with commercial concentrate. Data recorded were feed consumption, nutrient digestibility, average daily gain, feed efficiency and nitrogen utilization. Study was conducted in randomized complete block design and data obtained were analyzed using general linier model from SAS program. Results show that dry matter intake (DMI significantly (P 0.05 between R10, R20 and R30. The increasing in DMI is followed by the increasing crude protein (CP from 8.75 (R0 to 10.64; 11.68 and 12.32 g/BB0.75 respectively for R10; R20 and R30. Commercial concentrate substitution by protected soy bean meal significantly increased DM and CP digestibility at all levels. However, this substitution did not significantly affected organic matter (OM, neutral detergent fiber (NDF and acid detergent fiber (ADF digestibility. Nitrogen excretion in urine was only increased at this level 30% substitution but nitrogen retention increased at substitution levels 20 and 30%. From this study can be concluded that commercial concentrate substitution with protected soy bean meal in the diet only increased CP consumption and CP digestibility but not average daily gain of lamb.

  15. Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense juice

    Directory of Open Access Journals (Sweden)

    Pedro Henrique Santos

    Full Text Available Summary The aim of this study was to evaluate the rheological behavior of malay apple, a traditional Amazonian fruit with high bioactive properties, at different temperatures and soluble solids concentrations. The experiments were carried out in a Brookfield R/S Plus rheometer with concentric cylinders geometry. Power Law, Herschel-Bulkley, Mizrahi-Berk, and Sisko rheological models were fitted to the experimental data. The malay apple juice (pulp and skin showed a pseudoplastic behavior for all temperatures and concentrations with flow behavior indexes lower than 1. The temperature effect on the samples’ apparent viscosity was analyzed by the Arrhenius equation. The activation energy increased with a decrease in the soluble solids concentration, showing that the lower the concentration, the greater the temperature influence on the apparent viscosity. The soluble solids effect was described by the exponential equation. The exponential factor increased with the temperature increasing, showing that the higher the temperature, the greater the effect of the soluble solids concentration on samples’ apparent viscosity. Finally, a triparametric mathematical model combining temperature, concentration, and shear rate was proposed aiming to evaluate its effects on the samples’ apparent viscosity and has accurately adjusted to the data with high correlation index R2.

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

    Science.gov (United States)

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

    2015-01-01

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

  17. Inhibition of clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling.....of ground turkey road containing minimal ingredients

    Science.gov (United States)

    Inhibition of Clostridium perfringens spore germination and outgrowth in ground turkey roast containing minimal ingredients (salt and sugar), by buffered vinegar (MoStatin V) and a blend (buffered) of lemon juice concentrate and vinegar (MoStatin LV) was evaluated. Ground turkey roast was formulat...

  18. Method for Reduction of Pesticide Residue Levels in Raspberry and Blackcurrant Based on Utilization of Ozone

    Directory of Open Access Journals (Sweden)

    Balawejder Maciej

    2014-12-01

    Full Text Available The method for the reduction of pesticide residues in soft fruits based on utilization of ozone was proposed. The procedure allows for effective reduction of boscalid residues by 38% in raspberries, and about 58% thiram in blackcurrants. Furthermore, it can be used on an industrial scale.

  19. Viscous Food Matrix Influences Absorption and Excretion but Not Metabolism of Blackcurrant Anthocyanins in Rats

    NARCIS (Netherlands)

    Walton, M.C.; Hendriks, W.H.; Broomfield, A.M.; McGhie, T.K.

    2009-01-01

    The aim of the present study was to investigate the effect of a simultaneous intake of food and anthocyanins (ACNs) on ACN absorption, metabolism, and excretion. Blackcurrant ACNs (BcACNs) were dissolved in water with or without the addition of oatmeal and orally administered to rats, providing appr

  20. Concentration of Cu, Zn, Cr, Ni, Cd, and Pb in soil, sugarcane leaf and juice: residual effect of sewage sludge and organic compost application.

    Science.gov (United States)

    Moretti, Sarah Mello Leite; Bertoncini, Edna Ivani; Vitti, André César; Alleoni, Luís Reynaldo Ferracciú; Abreu-Junior, Cassio Hamilton

    2016-03-01

    Many researchers have evaluated the effects of successive applications of sewage sludge (SS) on soil plant-systems, but most have not taken into account the residual effect of organic matter remaining from prior applications. Furthermore, few studies have been carried out to compare the effects of the agricultural use of SS and sewage sludge compost (SSC). Therefore, we evaluated the residual effect of SS and SSC on the heavy metal concentrations in soil and in sugarcane (Saccharum spp.) leaves and juice. The field experiment was established after the second harvesting of unburned sugarcane, when the organic materials were applied. The SS and SSC rates were (t ha(-1), dry base): 0, 12.5, 25, and 50; and 0, 21, 42, and 84, respectively. All element concentrations in the soil were below the standards established by São Paulo State environmental legislation. SS promoted small increases in Zn concentrations in soil and Cu concentrations in leaves. However, all heavy metals concentrations in the leaves were lower than the limits established for toxic elements and were in accordance with the limits established for micronutrients. There were reductions in the concentrations of Ni and Cu in soil and the concentration of Pb in juice, with increasing rates of SSC. The heavy metal concentrations were very low in the juice. Under humid tropical conditions and with short-term use, SS and SSC containing low heavy metal concentrations did not have negative effects on plants and soil.

  1. Antioxidant and anti-inflammatory activity of a flavonoid-rich concentrate recovered from Opuntia ficus-indica juice.

    Science.gov (United States)

    Matias, A; Nunes, S L; Poejo, J; Mecha, E; Serra, A T; Madeira, Paulo J Amorim; Bronze, M R; Duarte, C M M

    2014-12-01

    In this work, Opuntia ficus indica juice was explored as a potential source of natural antioxidant and anti-inflammatory ingredients towards intestinal inflammation. An adsorption separation process was used to produce a natural flavonoid-rich concentrate (FRC) from Opuntia ficus-indica juice. The FRC effect (co- or pre-incubation) on induced-oxidative stress and induced-inflammation was evaluated in human Caco-2 cells. The main constituents identified and present in the extract are flavonoids (namely isorhamnetins and their derivatives such as isorhamnetin 3-O-rhamnose-rutinoside and isorhamnetin 3-O-rutinoside) and phenolic acids (such as ferulic, piscidic and eucomic acids). Our results showed that co-incubation of FRC with the stress-inducer attenuates radicals production in a much more significant manner than pre-incubation. These results suggest that FRC compounds which cannot pass the cell membrane freely (isorhamnetin derivatives) have an ability to inhibit the formation of H2O2-induced radicals in the surrounding environment of intestinal epithelial cells. The capacity of FRC (co-incubation) for suppressing (at the extracellular level) free radicals chain initiation or propagation reaction was probably related with a more pronounced reduction in protein oxidation. A similar response was observed in the inflammatory state, where a marked decrease in IL-8 secretion and blocked degradation of IκBα was achieved for FRC co-incubation. Simultaneously, treatment with FRC significantly reduces NO and TNF-α expression and modulates apparent permeability in Caco-2 cells. In these cases, no significant differences were found between pre- and co-incubation treatments suggesting that bioavailable phenolics, such as ferulic, eucomic and piscidic acids and isorhamnetin, act at the intracellular environment.

  2. 红枣浓缩清汁生产工艺的探讨%An Analysis of Jujube Concentrated Juice Production Technology

    Institute of Scientific and Technical Information of China (English)

    印建钢

    2012-01-01

    In the production of Jujube concentrated juice, there are many factors that affect the quality and nutri- tive value of products, including the variety of raw materials, extraction method and process and so on. In recent years, the jujube concentrated juice production technology is more matured, but there are still some problems in the process of production. The article discusses how to keep the color and flavor of the Jujube juice while preserve its ric- hest nutrition and physiological active materials to improve the extraction rate and quality of Jujube concentrated juice.%在生产红枣浓缩清汁时,影响产品质量和营养成分的因素颇多,主要有原料的品种、提取方法和提取工艺参数等。目前国内红枣浓缩清汁的生产工艺日趋成熟,但是在生产过程中还存在一些问题,文中就在保证枣汁色泽和风味的同时,最大限度地保留红枣中各种丰富营养成分和提取具有生理活性物质,并且尽量提高原料提取率和商品红枣浓缩清汁的品质进行了探讨。

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

    Institute of Scientific and Technical Information of China (English)

    王焕; 秦英杰; 刘立强; 崔东胜

    2012-01-01

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

  4. Wpływ kwasu 2-chloroetanofosfonoiuego (Ethrel na ukorzenianie się zdrewniałych sadzonek czarnych porzeczek [Effect of 2-chloroethylphosphonic acid (Ethrel on the rooting of the blackcurrant hardwood cuttings

    Directory of Open Access Journals (Sweden)

    Janusz Lipecki

    2015-06-01

    Full Text Available The effect of Ethrel on root formation in the blackcurrant (cv. Blacksmith hardwood cuttings was investigated in five different periods of the year. Low concentrations of Ethrel (up to 250 ppm stimulated rooting, whereas higher concentrations (above 250 ppm had a harmful effect on root formation. It is suggested that ethylene can act as a rooting promoter (when low concentrations of Ethrel were used or as rooting inhibitor (when Ethrel was used in high concentrations. Complete cessation of the inflorescence development was observed in cuttings treated with Ethrel at 100 ppm and higher concentrations.

  5. Modeling the growth/no growth interface of Alicyclobacillus acidoterrestris CRA 7152 in orange juice as a function of pH, temperature, Brix and nisin concentration

    Directory of Open Access Journals (Sweden)

    Wilmer Luera Peña

    2010-03-01

    Full Text Available The growth probability of Alicyclobacillus acidoterrestris CRA 7152 in orange juice was studied in different product conditions. The microorganism response was monitored until 47 days of storage in different conditions of pH (3 to 5.8, soluble solids (11 to 19°Brix, temperature (20 to 54°C and nisin concentration (0 to 70 IU/ml. Growth/no growth data were modeled by the polynomial logistics regression model. The concordance of the obtained model was 96.3% indicating good fitting of observed data. The results showed fast growth in the conditions 0 IU nisin/ml juice, pH 4.4 and 15ºBrix, at 35ºC. For 70 IU nisin/ml there was no growth, pH 4.4, at 37ºC, up to 47 days of storage. Simple juices (11°Brix with pHs between 3.5 to 3.7 can keep stable and withstand abuse temperatures up to 36°C, since added in 70IU nisin/ml, extending its shelf life. With 0.05 growth probability and using the logistics model, high pH critical values can be obtained when 50 IU nisin/ml, at 25ºC, are present in the juice, however increases in temperature and decreases in soluble solids concentration make the pH critical values decrease. It is then concluded that nisin incorporation is an alternative for controlling A. acidoterrestris growth in orange juice, as well as the logistics regression model proved to be an important tool for determining the microbial response under critical values of the variables, besides predicting growth probabilities for the different studied conditions.

  6. Impacts of a liberalization in the USA market for Frozen Concentrated Orange Juice: why Florida's producers are so afraid?

    Directory of Open Access Journals (Sweden)

    Paulo Sérgio Fracalanza

    2007-12-01

    Full Text Available This study aims at examining the resource allocation and welfare implications of the reduction of barriers in the United States market for Frozen Concentrated Orange Juice (FCOJ imported from Brazil. The present paper is organized as follows: section 2 presents an overview of the main features of the market and current trade regime for orange juice, as well as the possible impacts of liberalization within FTAA and with the European Union; section 3 describes the partial equilibrium model of imperfect substitute goods used to estimate the impact of trade liberalization in the United States, on prices and quantities and on welfare; in section 4 two possible scenarios for liberalization are designed using the large country model. The last section summarizes the main conclusions.Este artigo tem por objetivo contribuir para o exame das implicações em termos da alocação de recursos e de bem-estar de uma eventual redução das barreiras tarifárias no mercado dos EUA de suco de laranja concentrado e congelado (FCOJ importado do Brasil. Depois da introdução, uma segunda seção apresenta uma visão geral das principais características do mercado e do regime de comércio para o suco de laranja, bem como uma avaliação preliminar dos possíveis impactos da liberalização comercial dentro do quadro de acordos comerciais com o NAFTA e com a União Européia. A terceira seção descreve os modelos de equilíbrio parcial com bens substitutos utilizados para o exame dos impactos em termos de quantidades, preços e bem-estar da redução tarifária nos mercados de FCOJ dos EUA. A quarta seção apresenta dois possíveis cenários da liberalização comercial usando o modelo de «país grande». A última seção sumariza os principais resultados.

  7. Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage.

    Science.gov (United States)

    Navruz, Ayşe; Türkyılmaz, Meltem; Özkan, Mehmet

    2016-04-15

    Gallic acid (GA) and pomegranate rind extract (PRE), cherry stem extract (CSE) and green tea extract (GTE) were added to sour cherry juice concentrates (SCJCs) to enhance the colour. Effects of these copigment sources on anthocyanins, colour and turbidity were investigated during storage at -20, 4 and 20°C for 110 days. Cyanidin-3-glucosylrutinoside (cyd-3-glu-rut, 75%) was the major anthocyanin, followed by cyanidin-3-rutinoside (cyd-3-rut, 23%) and cyanidin-3-sophoroside (cyd-3-soph, 2%). While GA (37-53%), PRE (27-77%) and GTE (44-119%) increased the stabilities of cyd-3-rut and cyd-3-glu-rut, CSE reduced (12-24%) the stabilities of all anthocyanins. Polymeric colour and turbidity values increased after the addition of all extracts and GA. The lowest turbidity value after 110 days of storage at 20°C was determined in the SCJC enhanced with PRE. We recommend the addition of PRE to SCJC for the enhancement of anthocyanin stability and colour intensity, and the reduction in turbidity.

  8. The Influence Concentration to Mulberry Juice Nutritional Quality%浓缩对桑葚汁营养品质的影响

    Institute of Scientific and Technical Information of China (English)

    吕春玲; 姜绍通; 沈鸿; 齐路路

    2015-01-01

    为了探讨旋转蒸发浓缩的温度和浓缩度对桑葚汁营养品质和有机酸含量的影响,将鲜榨的桑葚汁于不同温度的条件下进行旋转蒸发浓缩处理,得到可溶性固形物含量为30、40、50、60°Brix的四种浓缩汁,比较分析各复原汁与新鲜桑葚汁的色泽、总糖、花青素、总酚、总黄酮、Vc、5-HMF以及有机酸种类和含量。结果表明:随着浓缩温度和浓缩汁可溶性固形物含量的增加,桑葚复原汁的颜色变暗,色差值△E值逐渐变大,总糖、花青素、总酚、总黄酮和维生素C的含量有所减少,而褐变度和5-HMF含量逐渐升高。桑葚汁中主要的有机酸是苹果酸和柠檬酸,随着可溶性固形物含量的不断增加,有机酸中除了柠檬酸的含量有所增加,其余五种有机酸的含量逐渐下降。综上,旋转蒸发的温度为60℃、浓缩度为50°Brix时能更好的保持桑葚复原汁中的风味营养物质。%Fresh mulberry juice was rotaried,evaporated and concentrated in the conditions of different temperature in order to explore the influence of rotary evaporation concentration to mulberry juice nutritional quality and organic acid content. Take four concentrations respectively includes soluble solids content of 30°Brix,40°Brix,50°Brix,and 60°Brix, and compare and analyze the color,total sugar,anthocyanin,total phenol and flavonoids,Vc,5-HMF,organic acid types and levels between reconstituted juice and fresh mulberry juice. Results indicate that with the increase of concentrated temperature and soluble solids content in the concentrate mulberry reconstituted juice,color darkened;total color difference△E value increased gradually;total sugar,anthocyanin,Vc,total flavonoids and total phenol content have decreased but the 5-HMF content has increased. The main organic acids in mulberry juice are malic acid and citric acid. With the increase of concentrated temperature and soluble solids content

  9. O2浓度对鲜榨番木瓜汁品质的影响%Influence of O2 Concentration on Fresh Papaya Juice Quality

    Institute of Scientific and Technical Information of China (English)

    汪雪雁; 张钦发; 何淑华; 张义珂

    2015-01-01

    以鲜榨番木瓜汁为研究对象,以番木瓜汁感官评价及果汁中糖、酸、醇和醛的变化量作为其品质的判定指标,以不同浓度的O2气体成分对鲜榨番木瓜汁进行储藏,研究气调储藏对鲜榨番木瓜汁品质的影响。结果表明:随着储藏时间的延长,在高O2浓度下,番木瓜汁的品质明显变化较快,而在低O2浓度为下,番木瓜汁的品质变化较慢。所以,低的O2浓度利于鲜榨番木瓜汁的保藏。%Taking fresh papaya juice as research object, effect of controlled atmosphere storage on its qualitywas studied by the means of storing it in O2 gas with different concentrations, taking variations of sugar, acid, alcohol, aldehyde and sensory evaluation in fresh papaya juice as index to judge its quality. Results indicated thatthere were apparent quicker changes of quality of papaya juice in higher concentration of oxygenas the storage time extension, while changes slowdown in lower oxygen concen-tration. Conclusion was that low concentration of O2 was conducive to preservation of fresh papaya juice.

  10. 浓缩芒果浑汁制备中的酶解工艺研究%Study on Enzymatic Hydrolysis in Preparing Concentrated Cloudy Mango Juice

    Institute of Scientific and Technical Information of China (English)

    朱巧力; 许学勤

    2009-01-01

    Mango puree enzymes treatment was investigated for juice yield,suspension stability and the economics of juice concentration. The results showed that the optimum enzymolysis conditions were as follows; at 40 ℃ and pH 3.5-4.0,combinational enxyme treating with 0.02% (w/w) cellulase,0. 08% (w/w) glucoamylase and 0.0015% (w/w) pectinase enzyme for 30min,followed by 0.01% (w/w) acid protease treatment for 30min. The juice yield attained 95.24% compared with the control and the juice yield increased by 15% -20%. Under the a-bove described conditions,the cloudy juice could be concentrated to 65° Brix,increased 10 - 15°Brix compared with the control. Optimum ratio of mango puree to water of the enzymolysis system was 1:2 for concentrated mango juice preparation.%围绕芒果出汁率、悬浮稳定性和浓缩芒果汁的经济性,研究了芒果浆的酶解工艺.结果表明,利用纤维素酶、葡萄糖淀粉酶、果胶酶及酸性蛋白酶分2步对芒果原浆进行酶解的最适工艺条件为:40℃和pH3.5-4.0条件下,先利用0.02%纤维素酶、0.08%葡萄糖淀粉酶和0.001 5%果胶酶3种酶共同酶解30 min;灭酶后再用0.01%酸性蛋白酶酶解30 min.在此酶解条件下,芒果浆出汁率与对照样相比提高了20%,可达95.24%.酶解得到的果汁液最终可真空浓缩到65.Brix,比对照样提高了10-15°Brix.用于芒果果汁浓缩的酶解液最佳加水量为m(果肉)∶1(水)=1∶2.

  11. 紫甘薯浓缩汁的流变特性研究%Study on the Rheological Properties of Concentrated Purple Sweet Potato juice

    Institute of Scientific and Technical Information of China (English)

    张涛; 吕晓玲; 李津; 杨雪吟

    2012-01-01

    Rheological properties of Purple Sweet Potato concentrated juice were studied at different temperature(25 ℃,50 ℃,75 ℃) and different concentration(10°Brix,20°Brix,30°Brix,40°Brix,50°Brix,60°Brix) by the rheometer CV-Ⅲ+.The results showed that within the study of temperature and concentration framework,the purple sweet potato concentrated juice was the Newtonian fluid;Through regression analysis showed that: the effect of temperature on viscosity could be described by Arrhenius type equation,the effect of concentration on viscosity could be described by an Index type equation;and the equation used to describe combined effect of temperature and concentration on viscosity of concentrated purple sweet potato juice was established.%采用CV-Ⅲ+型数字流变仪对不同温度(25℃,50℃,75℃)和不同浓度(10°Brix,20°Brix,30°Brix,40°Brix,50°Brix,60°Brix)下的紫甘薯浓缩汁的流变特性进行了研究,结果表明:在所研究的温度和浓度范围内,紫甘薯浓缩汁为牛顿流体;回归分析表明,温度对粘度的影响符合Arrhenius方程,浓度对粘度的影响可以用指数方程更准确的表示,并依此推导并验证了温度和浓度对紫甘薯浓缩汁粘度综合影响的方程模型。

  12. 浓缩橙汁Vc与色泽的保护研究%Study on protection of Vc and color in the concentrated orange juice

    Institute of Scientific and Technical Information of China (English)

    柴向华; 吴克刚; 段雪娟; 王胜利; 张文; 林若慧

    2011-01-01

    Several additives effecting the stability of Vc and color in concentrated orange juice were studied in the experiment. Three methods were tried, including visual observation, using iodine tirimettle to determinate the content of Vc,using colorimetry to test absorption of photoelectronen,and then use these results as the reference index of browning degree in concentrated orange juice. After all,the effect of single factor additives on the browning in the concentrated orange juice was discussed. Through the single factor experiment, the type and dosage of the additive were determined, and then the proportion of compound protective agent was obtained. At last, the proportion of single-factor in the compound protective agent were confirmed,0.16% sodium erythorbate + 0.035%calcium + 0.04% sulfite + 0.025 % EDTA, and the addition of compound protective agent was 0.1 5 %.%研究影响浓缩橙汁的Vc与色泽稳定性的各种添加剂,通过感官上目测观察、碘量滴定法测定浓缩橙汁的Vc含量、比色法测定浓缩橙汁的吸光度,作为褐变程度的参考指数,探讨各种添加剂对浓缩橙汁褐变的影响.通过单因子实验,确定其种类与用量,进而得到复合保护剂中的比例.结果表明:适宜的复合保护剂为0.16%异Vc钠+0.035%钙盐+0.04%亚硫酸盐+0.025% EDTA,确定其添加量为0.15%.

  13. Research on the clarification process of yacon juice concentrate%雪莲果浓缩清汁的澄清工艺研究

    Institute of Scientific and Technical Information of China (English)

    许宏愿; 夏文水

    2011-01-01

    研究雪莲果浓缩清汁的澄清工艺.以透光率、蛋白质含量、总糖、还原糖及糖类成分组成等为指标,比较醇法、壳聚糖絮凝法、超滤3种方法对雪莲果浓缩汁的澄清效果.结果表明,3种澄清方法得到的浓缩汁澄清度均>80%,用壳聚糖处理的浓缩汁放置后会出现少量混浊;浓缩汁多酚含量是醇法>壳聚糖絮凝>超滤;蛋白质含量从84.65 μg/mL降至20μg/mL以下,其中超滤去除蛋白质能力最强,含量仅为4.27μg/mL;醇法对还原糖有较大影响,总糖含量是醇法>超滤>壳聚糖絮凝.%The clarification process of yacon juice concentrate was investigated. The clarification effect of ethanol, ultrafiltration, and chitosan was compared with anlysis the parameter such as light transmittance, contents of protein and total phenolic compounds, total sugar, reducing sugar and constituent of sugar. The results showed that the transmittance of all the yacon juice concentrate gained by the three clarification methods was over 80%, the juice concentrate by chitosan treatment appeared a little turbid after a while. The polyphenol content of the juice concentrate was ethanol>chitosan>ultrafiltration. The protein content decreased from 84. 65 μg/mL to less than 20 μg/mL, ultrafiltration can get the lowest 4.27 μg/mL. Ethanol have a great impact on the reduce sugar. The total sugar concent was ethanol>ultrafiltration>chitosan.

  14. ESTABILIDAD DE ANTOCIANINAS EN JUGO Y CONCENTRADO DE AGRAZ (VACCINIUM MERIDIONALE SW. STABILITY OF ANTHOCYANINS IN JUICE AND CONCENTRATE OF AGRAZ(VACCINIUM MERIDIONALE SW.

    Directory of Open Access Journals (Sweden)

    José Jobanny Martínez Zambrano

    2011-06-01

    Full Text Available Se estudió la cinética de la estabilidad térmica y de almacenamiento de las antocianinas en jugo y concentrado de agraz (Vaccinium meridionale Sw. siguiendo una cinética de primer orden. La degradación de las antocianinas con la temperatura fue modelada adecuadamente con la ecuación de Arrhenius. El efecto del pH en la estabilidad térmica de las antocianinas en los concentrados de agraz se estudió a seis diferentes valores (3,0 - 8,0 en buffer citrato-fosfato. La degradación de las antocianinas fue mayor para el jugo que para el concentrado. Una disminución significante en la estabilidad de las antocianinas del concentrado se observó a pH cercano a 5,0.The kinetics of thermal and storage stabilities of anthocyanins in agraz (Vaccinium meridionale Sw. juice and concentrate were studied with first-order reaction kinetics. The temperature-dependent degradation was adequately modeled on the Arrhenius equation. The effect of pH on thermal stability of anthocyanins in concentrate of agraz was studied at six different pHs (3.0 - 8.0 in citrate-phosphate buffer solutions. The results indicated that anthocyanins degradation was higher in juice than concentrate. A significant decrease in anthocyanin stability was observed at pHs above 5.0.

  15. Evaluation of antioxidant activity, colour and some nutritional characteristics of pomegranate (Punica granatum L.) juice and its sour concentrate processed by conventional evaporation.

    Science.gov (United States)

    Orak, H Hülya

    2009-01-01

    In this study the antioxidant activity, colour and some nutritional characteristics of pomegranate juice (PJ) and its traditional sour concentrate (CPJ), produced in Denizli, Turkey, were analysed. The total anthocyanin content of PJ was found to be 492.9 mg/l but it was not determined in CPJ. The total phenolics were also found to be 3,246 and 9,870 microg/ml in PJ and CPJ, respectively. The antioxidant activity (percentage of inhibition of on peroxidation in linoleic acid system) of CPJ was determined to be higher (85.91%) than that of PJ (79.06%). During the concentration process, the reducing sugars, glucose and fructose level of CPJ showed an increase to 46.46%, 23.89%, and 22.53%, respectively. In CPJ the amounts of sodium, iron, zinc, copper and lead were found lower than those of PJ. On the other hand, potassium and magnesium mineral contents increased during concentration. Among the various elements, cadmium, mercury, manganese, cobalt and boron were also analysed for determination of metallic contamination, but they were not found in PJ juice and CPJ. 5-Hydroxymethyl furfural was determined to be at a significant level in CPJ as a result of the heat process.

  16. The effect of bioactive compounds on in vitro and in vivo antioxidant activity of different berry juices.

    Directory of Open Access Journals (Sweden)

    Ana Slatnar

    Full Text Available BACKGROUND: Berry fruit is known for its high contents of various bioactive compounds. The latter constitute of anthocyanins, flavonols and flavanols and posses high antioxidative activity. The highly dynamic antioxidant system can be evaluated in vitro and in vivo in several model organisms. These measurements represent a good approximation of the real potential of bioactive compounds in the cells of higher eucarions. The aim of the study was thus to determine in vitro and in vivo antioxidant activity of different berry juices, which reportedly contain high amounts of phenolics. METHODOLOGY/PRINCIPAL FINDINGS: Five different berry species were collected from several locations in central Slovenia and juice was extracted from each species separately. Juice was assessed for their in vitro and in vivo antioxidant activity. Phenolic profiles of berries were determined with the use of a HPLC/MS system, in vitro antioxidant activity with the DPPH radical scavenging method and in vivo antioxidative activity using Saccharomyces cerevisiae. The highest diversity of individual phenols was detected for bilberry juice. The highest in vitro antioxidant capacity was determined for blackcurrant juice. A decrease in intracellular oxidation compared to control was observed in the following order: blackcurrant < chokeberry = blueberry < bilberry. The results indicate important differences in antioxidant activity of berry juices between in vitro and in vivo studies. CONCLUSION/SIGNIFICANCE: In addition to the total content of phenolic compounds entering the cells, a key factor determining antioxidative activity of berry juices is also the ratio between the compounds. Where high content levels of anthocyanins and very low content levels of flavonols and hydroxycinnamic acids were measured a lower intracellular oxidation has been detected. Specifically, intracellular oxidation increased with higher consumption of hydroxycinnamic acids and lower consumption of

  17. Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and Raspberries

    Directory of Open Access Journals (Sweden)

    Greta Jakobsdottir

    2013-01-01

    Full Text Available Introduction. Berries contain high amounts of dietary fibre and flavonoids and have been associated with improved metabolic health. The mechanisms are not clear but the formation of SCFAs, especially propionic and butyric acids, could be important. The potent antioxidant and antimicrobial properties of flavonoids could also be a factor, but little is known about their fate in the gastrointestinal tract. Aim. To compare how blackcurrants, blackberries, raspberries, and Lactobacillus plantarum HEAL19 affect formation of SCFAs, inflammatory status, caecal microbial diversity, and flavonoids. Results and Conclusions. Degradation of the dietary fibre, formation of SCFAs including propionic and butyric acids, the weight of the caecal content and tissue, and the faecal wet and dry weight were all higher in rats fed blackcurrants rather than blackberries or raspberries. However, the microbial diversity of the gut microbiota was higher in rats fed raspberries. The high content of soluble fibre in blackcurrants and the high proportion of mannose-containing polymers might explain these effects. Anthocyanins could only be detected in urine of rats fed blackcurrants, and the excretion was lower with HEAL19. No anthocyanins or anthocyanidins were detected in caecal content or blood. This may indicate uptake in the stomach or small intestine.

  18. Structure of the mite-transmitted Blackcurrant reversion nepovirus using electron cryo-microscopy.

    Science.gov (United States)

    Seitsonen, Jani J T; Susi, Petri; Lemmetty, Anne; Butcher, Sarah J

    2008-08-15

    Blackcurrant reversion nepovirus (BRV; genus Nepovirus) has a single-stranded, bipartite RNA genome surrounded by 60 copies of a single capsid protein (CP). BRV is the most important mite-transmitted viral pathogen of the Ribes species. It is the causal agent of blackcurrant reversion disease. We determined the structure of BRV to 1.7 nm resolution using electron cryo- microscopy (cryoEM) and image reconstruction. The reconstruction reveals a pseudo T=3 viral capsid similar to that of tobacco ringspot virus (TRSV). We modelled the BRV capsid protein to that of TRSV and fitted it into the cryoEM reconstruction. The fit indicated that the extended C-terminus of BRV-CP is located on the capsid surface and the N-terminus on the interior. We generated peptide antibodies to two putatively exposed C-terminal sequences and these reacted with the virus. Hence homology modelling may be useful for defining epitopes for antibody generation for diagnostic testing of BRV in commercial crops.

  19. SWOT Analysis and Countermeasures of Shaanxi Concentrated Apple Juice Export%陕西浓缩苹果汁出口贸易的SWOT分析及对策研究

    Institute of Scientific and Technical Information of China (English)

    杨曼利

    2011-01-01

    Combining with the SWOT analysis, the paper comprehensively analyzed the strengths, weaknesses, opportunities and threats of Shaanxi concentrated apple juice industry, and proposed further development direction of Shaanxi concentrated juice industry and specific measures.%结合SWOT分析方法对陕西浓缩苹果汁产业的优势、劣势、机遇和挑战进行较为全面的分析,并提出陕西浓缩果汁产业进一步发展的方向和具体对策.

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

    Science.gov (United States)

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

    2013-09-28

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

  1. Effect of an oral supplementation with a proprietary melon juice concentrate (Extramel®) on stress and fatigue in healthy people: a pilot, double-blind, placebo-controlled clinical trial

    Science.gov (United States)

    Milesi, Marie-Anne; Lacan, Dominique; Brosse, Hervé; Desor, Didier; Notin, Claire

    2009-01-01

    Background Recent studies have demonstrated a correlation between perceived stress and oxidative stress. As SOD is the main enzyme of the enzymatic antioxidant defence system of the body, we evaluated the effect of an oral daily intake of a proprietary melon juice concentrate rich in SOD (EXTRAMEL®) on the signs and symptoms of stress and fatigue in healthy volunteers. Methods This randomized, double blind, placebo controlled clinical study was conducted with seventy healthy volunteers aged between 30 and 55 years, who feel daily stress and fatigue. They took the dietary supplement based on the melon juice concentrate (10 mg Extramel® corresponding to 140 IU SOD per capsule) or a placebo one time daily during 4 weeks. Stress and fatigue were measured using four observational psychometric scales: FARD, PSS-14, SF-12 and Epworth scale. The study was conducted by Isoclin, a clinical research organization, located in Poitiers, France. Results No adverse effect was noted. The supplementation with the proprietary melon juice concentrate bringing 140 IU SOD/day significantly improved signs and symptoms of stress and fatigue linked to performance, physical (pain, sleep troubles), cognitive (concentration, weariness, sleep troubles) or behavioural (attitude, irritability, difficulty of contact) compared to the placebo. In the same way, quality of life and perceived stress were significantly improved with SOD supplementation. Conclusion This pilot study showed that an oral supplementation with a proprietary melon juice concentrate rich in SOD may have a positive effect on several signs and symptoms of perceived stress and fatigue. PMID:19754931

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

    Science.gov (United States)

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

    2009-08-01

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

  3. 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.

  4. Study on the Non-enzymatic Browning of Greengage Juice in the Concentration Processing%青梅汁浓缩过程中非酶褐变的研究

    Institute of Scientific and Technical Information of China (English)

    张慧敏; 李远志

    2015-01-01

    非酶褐变是青梅汁加工和贮藏过程中发生褐变的主要原因。研究青梅汁浓缩过程中不同添加剂对果汁非酶褐变的影响,结果表明:添加青梅汁质量0.005%的异抗坏血酸钠对果汁浓缩过程具有显著的防褐变效果。同时,研究添加不同添加剂对青梅汁浓缩前后果汁颜色变化与其VC、总糖和总酚含量变化相关系数R2,结果表明:青梅汁浓缩过程中非酶褐变主要是由酚类物质的氧化缩合引起,VC的氧化、美拉德反应和焦糖化反应对果汁颜色劣变影响不大。%Non-enzymatic browning is the main cause of browning during processing and the storage of greengage juice. This paper focused on the influence of various additives on the non-enzymatic browning of fruit juice in the concentrating of greengage juice. The result indicated that adding sodium erythorbate of 0.005%quality of greengage juice had a significant effect on preventing browning during the concentrating of fruit juice. In addition, this paper conducted research on the effect of different additives on color change of fruit juice and its correlation coefficient of total VC, sugar, and phenolic content before and after the concentrating of fruit juice. The result showed that non-enzymatic browning occured in the concentrating of greengage juice was mainly caused by oxidative condensation of phenolic compounds, while oxidation of VC, the Maillard reaction, and caramelisation had little effect on color change of fruits.

  5. ANALYSIS ON WATER SAVING AND POLLUTANT REDUCING IN PRODUCTION OF CONCENTRATED FRUIT JUICE%浓缩果汁生产中的节水减污分析

    Institute of Scientific and Technical Information of China (English)

    刘萍萍; 赵顺利; 谭良玺; 高原; 向文力

    2011-01-01

    Water,acts as a basic source,was heavily dissipated in the process of concentrated fruit juice production,and then,poured as wastewater with high COD loadings.The wastewater from a fruit juice features large fluctuation in its quality and quantity,using traditional aerobic treatment technology is hardly fit for the great change.The water use of several local typical enterprises was investigated and online monitoring,was carried out,it was proposed some suggestins on water-saving and pollution-reducing from the control of water quantity,wastewater emissions,wastewater treatment technology.If these water saving and abatement proposals were put into practice,the water consumption of this company would be lowered by 31.68%,the total COD into the sewage station would be reduced by about 20%.%浓缩果汁生产过程中消耗大量新鲜水,排放废水COD含量高,水质、水量波动大,传统的好氧处理方法难以取得理想效果。通过对几个典型浓缩果汁企业用水的调查和在线监测,从水量控制、废水减排、废水处理工艺等方面提出节水减污建议,实行清洁生产措施后,该企业耗水量减少了31.68%,排入污水站COD总量减少约20%。

  6. Supplementation with orange and blackcurrant juice, but not vitamin E, improves inflammatory markers in patients with peripheral arterial disease

    DEFF Research Database (Denmark)

    Dalgård, Christine; Nielsen, Flemming Steen; Morrow, Jason D

    2009-01-01

    Inflammation and endothelial activation are associated with an increased risk of CVD and epidemiological evidence suggests an association between levels of markers of inflammation or endothelial activation and the intake of fruit. Also, vitamin E, a fat-soluble antioxidant, has anti-inflammatory ...

  7. Complete genome sequence and analysis of blackcurrant leaf chlorosis associated virus, a new member of the genus Idaeovirus.

    Science.gov (United States)

    James, Delano; Phelan, James

    2017-02-11

    Blackcurrant leaf chlorosis associated virus (BCLCaV) was isolated from symptomatic blackcurrants (Ribes nigrum cv. Baldwin). The virus has a genome organization similar to that of raspberry bushy dwarf virus (RBDV), the type member of the genus Idaeovirus. The RNA-1of this virus encodes the replicase complex (ORF1, Mr 197 kDa), while RNA-2 encodes a putative movement protein (ORF2a, Mr 38.8 kDa) and the putative coat protein (ORF2b, Mr 30 kDa). A concatenated form of BCLCaV RNA-2 was detected by next-generation sequencing and confirmed by RT-PCR. BCLCaV is a new member of the genus Idaeovirus.

  8. 黑加仑色素的稳定性研究%Study on Stability of Blackcurrant Pigment

    Institute of Scientific and Technical Information of China (English)

    吴春; 吴艳华; 刘洪胜

    2000-01-01

    The effect of light、 heat、 PH、 some metal ions and common food additions on stability of blackcurrant pigment is studied and discussed. The results show that the blackcurrant pigment is relatively stable in the acid condition and high temperature, Fe+3、Cu+2、 polyphosphate of sodium, etc. food additive will pick up the decomposing speed of blackcurrant pigment when they were put in the pigment solution. But C12H25OSO3Na has significant protective action for this pigment.%研究并讨论了光线、热、pH值及部分金属离子、常见食品添加剂等对黑加仑红色素的稳定性的影响。结果表明,该色素在酸性条件下相对稳定;温度升高,Cu2+、Fe3+等离子及多聚磷酸钠等食品添加剂的加入将导致黑加仑色素的降解速度加快;而十二烷基硫酸钠具有明显的护色作用。

  9. Several indicators of oxidative stress, immunity, and illness improved in trained men consuming an encapsulated juice powder concentrate for 28 weeks.

    Science.gov (United States)

    Lamprecht, Manfred; Oettl, Karl; Schwaberger, Guenther; Hofmann, Peter; Greilberger, Joachim F

    2007-12-01

    Phytonutrients from plant foods provide numerous antioxidants. We hypothesized that supplementation for 28 wk with a commercially available encapsulated juice powder concentrate (JPC) could influence indicators of oxidative stress, immunity, and illness. Trained men (n = 41; 34 +/- 5 y; maximum oxygen uptake = 55 +/- 7 mL x kg(-1) x min(-1)) from a homogenous police Special Forces unit were randomly assigned in a double blind manner to either JPC (n = 21) or placebo (n = 20). We used multiple 7-d food records to assess dietary intake and found inadequate mean daily fruit and vegetable consumption (3.2 +/- 1.2 servings). The group physician documented all duty days lost due to illness. We collected plasma at baseline and study wk 4, 8, 16, and 28 for analysis of carbonyl groups on protein (CP) and TNFalpha. Over the 28-wk investigation, CP was lower in the JPC group, with both a treatment and a time x treatment interaction (P JPC than in the placebo group (P JPC group (P = 0.068). These data suggest beneficial JPC effects with regard to reduction of duty days lost due to illness and reduction of CP and TNFalpha concentrations in this group of trained men over 28 wk.

  10. Clementine juice has the potential for drug interactions - In vitro comparison with grapefruit and mandarin juice.

    Science.gov (United States)

    Theile, Dirk; Hohmann, Nicolas; Kiemel, Dominik; Gattuso, Giuseppe; Barreca, Davide; Mikus, Gerd; Haefeli, Walter Emil; Schwenger, Vedat; Weiss, Johanna

    2017-01-15

    Adverse drug interactions due to grapefruit juice are well known prompting warnings even in drug labels. Similar issues have not been reported for clementines and available data is scarce, despite of genetic descent. We observed substantially increased tacrolimus trough concentrations in a renal transplant patient consuming high clementine amounts and, thus, scrutinised the effects of clementine juice on drug metabolism and drug transporters in vitro and compared it to the effects of mandarin and grapefruit juice. All citrus juices profoundly induced several drug transporters and drug metabolising enzymes, whereas the effects of grapefruit juice were most pronounced (e.g. 156-fold and 34-fold induction of cytochrome P450 (CYP) 3A4 mRNA by grapefruit juice and clementine juice, respectively). However, the juices also inhibited e.g. CYP3A4, raising the question which effect prevails in vivo. Using an enzymatic activity assay, we demonstrated that at least in vitro CYP3A4 inhibition prevails for both grapefruit and clementine juice, whereas for CYP1A2 induction appears to predominate. Thus, inhibition of CYP3A4 is presumably the underlying reason for the observed increase in the concentrations of the CYP3A4 substrate tacrolimus in the patient. Taken together, our data indicate that clementine juice as well as grapefruit juice and to a lesser extent also mandarin juice can induce several important drug metabolising enzymes and drug transporters, but also inhibit some of these proteins. Our data indicate that clementine juice similar to grapefruit juice bears the potential for profound interactions with drugs potentially leading to adverse drug effects e.g. through over-exposure to CYP3A4 substrates.

  11. Kinetics of ethanol production by immobilized Kluyveromyces marxianus cells at varying sugar concentrations of Jerusalem artichoke juice

    Energy Technology Data Exchange (ETDEWEB)

    Bajpai, P.; Margaritis, A.

    1987-08-01

    Kinetics of ethanol fermentation at varying sugar concentrations of Jerusalem artichoke tuber extract has been studied using Kluyveromyces marxianus cells immobilized in calcium alginate gel beads. A maximum ethanol concentration of 111 g/l was achieved at an initial sugar concentration of 260 g/l in 20 hours, when the immobilized cell concentration in the calcium alginate beads was 53.3 g dry wt./l bead volume. Ethanol yield remained almost unaffected by initial sugar concentration up to 250 g/l and was found to be about 88% of the theoretical. Maximum rate of ethanol production decreased from 22.5 g ethanol/l/h to 10.5 g ethanol/l/h while the maximum rate of total sugars utilization decreased from 74.9 g sugars/l/h to 28.5 g sugars/l/h as the initial substrate concentration was increased from 100 to 300 g/l. The concentration of free cells in the fermentation broth was low.

  12. Studies on Freeze Concentrated Loquat Juice Treated by Pulsed Electric Field%高压脉冲电场处理冷冻浓缩枇杷汁的研究

    Institute of Scientific and Technical Information of China (English)

    方婷; 钟海荣; 陈锦权

    2011-01-01

    The conductivity of liquid foods will directly influence the strength of Pulsed Electric Field (PEF). The conductivity of liquid foods treated by freeze concentration will decrease which will benefit for sterilization effect of PEF. In this article, freeze concentrated Loquat juice was treated by PEF and the effects of different conditions on liquid foods conductivity were investigated. The results showed that in pretreatments homogeneity and degassing could improve the stabilization and reliability of PEF instrument. After pre - cooling, the conductivity of different concentration Loquat juice was decreasing with the temperature fell down. The sterilization effect of PEF on freeze concentrated Loquat juice was nearly equal to original Loquat juice was only treated by PEF.%液体食品电导率的高低直接影响高压脉冲电场(Pulsed Electric Field,PEF)的电场强度,冷冻浓缩后的液体食品电导率降低,有利于高压脉冲电场的杀菌效果。本研究将冷冻浓缩后的枇杷汁通过高压脉冲电场处理,并探讨不同条件对冷冻浓缩枇杷汁电导率的影响,结果表明:在前处理时,均质、脱气可有效地提高高压脉冲杀菌过程中仪器的稳定性和可靠性;经预冷后的不同浓度枇杷汁的电导率随着温度的降低而逐渐减小,PEF处理冷冻浓缩后枇杷汁的杀菌效果与仅用PEF处理效果相当。

  13. Blackcurrant Suppresses Metabolic Syndrome Induced by High-Fructose Diet in Rats

    Directory of Open Access Journals (Sweden)

    Ji Hun Park

    2015-01-01

    Full Text Available Increased fructose ingestion has been linked to obesity, hyperglycemia, dyslipidemia, and hypertension associated with metabolic syndrome. Blackcurrant (Ribes nigrum; BC is a horticultural crop in Europe. To induce metabolic syndrome, Sprague-Dawley rats were fed 60% high-fructose diet. Treatment with BC (100 or 300 mg/kg/day for 8 weeks significantly suppressed increased liver weight, epididymal fat weight, C-reactive protein (CRP, total bilirubin, leptin, and insulin in rats with induced metabolic syndrome. BC markedly prevented increased adipocyte size and hepatic triglyceride accumulation in rats with induced metabolic syndrome. BC suppressed oral glucose tolerance and protein expression of insulin receptor substrate-1 (IRS-1 and phosphorylated AMP-activated protein kinase (p-AMPK in muscle. BC significantly suppressed plasma total cholesterol, triglyceride, and LDL content. BC suppressed endothelial dysfunction by inducing downregulation of endothelin-1 and adhesion molecules in the aorta. Vascular relaxation of thoracic aortic rings by sodium nitroprusside and acetylcholine was improved by BC. The present study provides evidence of the potential protective effect of BC against metabolic syndrome by demonstrating improvements in dyslipidemia, hypertension, insulin resistance, and obesity in vivo.

  14. Optimisation of pressurised water extraction of polysaccharides from blackcurrant and its antioxidant activity.

    Science.gov (United States)

    Xu, Yaqin; Cai, Fei; Yu, Zeyuan; Zhang, Ling; Li, Xingguo; Yang, Yu; Liu, Gaijie

    2016-03-01

    Pressurised water extraction (PWE) of polysaccharides from blackcurrant fruits was investigated using a response surface methodology (RSM). The optimal conditions for PWE were: time 51min, pressure 1.6MPa, and temperature 52°C. Under these conditions, the experimental yield of Ribes nigrum L. polysaccharides (RNLP) was 11.68±0.12%, which closely agreed with the predicted value (11.77%). After preliminary purification with D4006 macroporous resin, RNLP I was obtained and its chemical characterisation was undertaken by GC, HPLC, and IR spectroscopy. RNLP I was composed of rhamnose, arabinose, xylose, mannose, galactose, and glucose with a molar ratio of 2.89:14.82:1.02:1.00:2.53:6.39 and its molecular weight was 1.49×10(4)kDa. The antioxidant activity of RNLP I was evaluated by free radical scavenging assays and a reducing power assay in vitro. RNLP I showed strong DPPH and superoxide radical scavenging activities and reducing power.

  15. Browning type in Chinese olive juice concentrate processing%橄榄浓缩汁加工过程中的褐变类型

    Institute of Scientific and Technical Information of China (English)

    陈婕; 郭泽镔; 郭明殊; 郑宝东

    2012-01-01

    通过检测橄榄浓缩汁加工过程中的多酚氧化酶(PPO)活性,多酚、Vc、5-羟甲基糠醛(5-HMF)含量和褐变度等指标,研究整个加工过程中各阶段的褐变类型,分析褐变机制.结果表明:橄榄浓缩汁在加工过程中,热烫基本抑制了橄榄汁的酶促褐变,全过程以非酶促褐变为主;Vc氧化褐变持续存在,加工过程中损失了90%以上;热烫、酶解和浓缩阶段发生了美拉德反应,最终5-HMF的含量升高至0.9174 mg·L-1.%Browning type in different stage and its mechanism were studied by detecting the polyphenoloxidase (PPO) activity, the content of polyphenol, the content of vitamin C, the content of 5-hydroxymethyl furfural (5-HMF), browning degree in each production process of Chinese olive juice concentrate. It was found that browning was mainly non-enzymatic in the processing with enzymatie browning inhibited by blanching. Oxidation and browning of vitamin C constantly existed with more than 90% loss in the processing and there was Maillard reaction in blanching, hydrolysis and concentrating process with the content of 5-HMF increasing to 0.9174 mg · L-1 in the end.

  16. Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages.

    Science.gov (United States)

    Sindelar, J J; Cordray, J C; Sebranek, J G; Love, J A; Ahn, D U

    2007-06-01

    Uncured, no-nitrate/nitrite-added meat products can be manufactured with vegetable juice powder (VJP) and a starter culture containing Staphylococcus carnosus, resulting in quality and sensory attributes similar to traditional cured products. The 1st objective of this study was to determine the effects of varying concentrations of VJP and incubation times (MIN-HOLD) on quality characteristics, including lipid oxidation, color, and cured meat pigment concentrations, of emulsified-frankfurter-style-cooked (EFSC) sausages over a 90-d storage period. The 2nd objective was to compare residual nitrate and nitrite content resulting from different processing treatments and the 3rd objective was to assess sensory properties of finished products. Four EFSC sausage treatments (TRT) (TRT 1: 0.20% VJP, 30 MIN-HOLD; TRT 2: 0.20% VJP, 120 MIN-HOLD; TRT 3: 0.40% VJP, 30 MIN-HOLD; TRT 4: 0.40% VJP, 120 MIN-HOLD) and a sodium nitrite-added control (C) were used for this study. No differences for lipid oxidation (TBARS) between any TRTs and C or over time were observed. No differences (P > 0.05) for CIE L* values were found between TRTs. CIE a* and reflectance ratio values revealed that TRTs 2, 4, and C were redder than TRTs 1 and 3 at day 0. Trained sensory intensity ratings for cured aroma, cured color, cured flavor, uniform color, and firmness determined that all but TRT 1 were similar to C. These results indicate a longer incubation time (120 compared with 30 min) was found more critical than VJP level (0.20% or 0.40%) to result in products comparable to a sodium nitrite-added control.

  17. Clarificação e concentração de suco de caju por processos com membranas Clarification and concentration of cashew apple juice by membrane processes

    Directory of Open Access Journals (Sweden)

    Fernando C. Cianci

    2005-09-01

    Full Text Available Os processos de separação por membranas têm sido estudados como alternativa aos processos térmicos de conservação de alimentos, por serem conduzidos em condições amenas de temperatura, permitindo, assim, a preservação de compostos termosensíveis como as vitaminas, por exemplo. O objetivo deste trabalho foi avaliar a utilização da microfiltração e da osmose inversa para a obtenção de suco de caju clarificado e concentrado. O processamento consistiu de três etapas principais: o tratamento enzimático do suco integral; a microfiltração para obtenção do suco clarificado; e a concentração do suco clarificado por osmose inversa. Para o tratamento enzimático, utilizou-se um complexo pectinolítico durante 1 hora. A clarificação foi conduzida em uma unidade de microfiltração tubular e, em seguida, foi utilizado um sistema de osmose inversa, do tipo quadro e placas, para concentrar o suco clarificado. Os fluxos médios de permeado obtidos foram de 184,0 e 11,3L/hm² para a microfiltração e a osmose inversa, respectivamente. Os taninos, responsáveis pela adstringência do suco, foram retidos pela membrana de microfiltração e, por isso, não foram detectados nos sucos clarificado e concentrado. O suco clarificado contendo 12,1° Brix foi concentrado até 28,6° Brix. A vitamina C aumentou de 162mg/100g no suco clarificado para 372mg/100g, no concentrado.Membrane separation processes have been studied as alternatives to heat processes due to their characteristics being conducted at low temperatures, permitting the preservation of heat sensitive compounds such as vitamins. The objective of this work was to evaluate the use of microfiltration and reverse osmosis for obtaining clarified and concentrated cashew apple juice. Processing consisted of three main stages that were an enzymatic treatment of the pulp, microfiltration for obtaining the clarified juice and concentration of clarified juice by reverse osmosis. A

  18. Physicochemical properties changes of sea buckthorn cloudy juice during cold crushing, concentrating and storage%加工过程中冷打浆沙棘浓缩浊汁理化特性的变化

    Institute of Scientific and Technical Information of China (English)

    宋自娟; 徐怀德; 高锦明; 张明兰; 肖蕊; 李文娟

    2014-01-01

    Sea buckthorn berries were used as raw materials to study the process of concentrating sea buckthorn cloudy juice and their quality. Physicochemical properties including vitamin C, total flavonoids, total polyphenols, polysaccharides, pH value, total acidity, and browning index changed. Cold crushing sea buckthorn berries, concentrating production and the storage of concentrated cloudy juices were investigated systematically. The results showed that the quality of sea buckthorn juice obtained by cold crushing process technology was excellent. The contents of soluble solids and total acidity reached to 18.0% and 4.24% of sea buckthorn juice obtained respectively. It contained vitamin C 729.69 mg/100mL, flavonoids 445.17 mg/100mL, total polyphenols 924.67 mg/100mL and polysaccharides 25.22 mg/100mL. Disc milk separator removed the impurities and oil in sea buckthorn juice due to horizontal screw centrifuge. Whole cold crushing was fast with low temperature. Nutrient and health components in sea buckthorn juice lost less, they had been effectively enriched. Then, different concentrations for multiple sea buckthorn juices were processed at 45℃ by evaporation in the vacuum of 0.095~0.1 MPa. With the increase of the concentration, the loss rate of nutrients and browning index became larger, the total acidity and 5-HMF content were increased and pH value was decreased. Different concentratedn juices were placed at room temperature (10 to 25℃) and refrigerated conditions (5 to 8℃) for 60 days, their physicochemical properties were changed as follows. Vitamin C, flavonoids, total polyphenols and polysaccharide contents decreased gradually, pH and total acidity did not change significantly, browning index and 5-HMF content increased. Furthermore, refrigerated conditions were conducive to the preservation of the sea buckthorn juice compared with the room temperature condition. The nutrient and health components in preserving rate of same multiple sea buckthorn cloudy

  19. 大蒜汁对旋毛虫幼虫杀灭效果研究%Kill effect of different concentrations of garlic juice on Trichinella spiralis muscle larva

    Institute of Scientific and Technical Information of China (English)

    罗卉; 张云; 肖明洋; 饶永庚; 张莉

    2014-01-01

    Objective By comparing the different concentrations of garlic juice soak meat containing trichinella spiralis muscle larva influence on mice's appeal, to assess the garlic juice on the killing effect of trichinella spiralis larvae. Methods Kunming mice were divided into 5 groups, only 30 fed by different concentrations of garlic juice concentration (100.00%, 50.00%, 25.00%, 12.50% respectively) and normal saline containing trichinella spiralis muscle larva soak for half an hour of meat, feeding profile control after 30 d kill mice, observation and counting muscle larvae. Results The mice fed by 100%, 50.00%, 25.00%, 12.50% concentration of garlic juice, and normal saline containing trichinella spiralis muscle larva soak for half an hour after meat, detection of trichinella spiralis muscle in muscle larvae number is 0, 10, 60, 140 and 235. Conclusion The infectivity of Trichinella spiralis muscle larvae was decreased after the treatment of certain concentrations with garlic juice.%目的:通过比较经不同浓度大蒜汁浸泡含旋毛虫肌幼虫的肉块对小鼠感染力的影响,来评估大蒜汁对旋毛虫幼虫的杀灭效果。方法30只昆明小鼠分为5组,喂食经不同浓度的大蒜汁(浓度分别为100.00%、50.00%、25.00%、12.50%)和生理盐水浸泡半小时含有旋毛虫肌幼虫的肉,饲喂30d后剖杀小鼠,观察和计数肌幼虫数。结果小鼠饲喂经100.00%、50.00%、25.00%、12.50%浓度大蒜汁和生理盐水浸泡半小时含有旋毛虫肌幼虫的肉后,在单位肌肉中检出旋毛虫肌幼虫数为0条、10条、60条、140条和235条。结论含旋毛虫肌幼虫的肉经一定浓度的大蒜汁浸泡后其旋毛虫肌幼虫的感染力会降低。

  20. 为士果胶酶加工砀山酥梨浓缩清汁的应用%Application of Weise Pectinase in Processing DangShan Pear Concentrated Juice

    Institute of Scientific and Technical Information of China (English)

    陈传文; 黄德侠; 秦静

    2014-01-01

    Enzyme preparation in the processing of fruit juice concentration plays an important role. The function of the enzyme preparation influences the quality of fruit juice. This paper aimed to discuss the function of weise pectinase based on the research of that in the production process of Dangshan pear concentrated juice. The results showed that it improves product color stability and ultrafiltration flux, and reducse turbidity.%酶制剂在加工果蔬浓缩清汁方面起着重要的作用,酶制剂的功能影响着果蔬汁质量的好坏,现对为士果胶酶在线生产砀山酥梨清汁的研究,说明该种酶制剂结合其他工艺条件表现出来的功能,结果表明,可以提高产品色值稳定性,提高生产过程超滤通量,降低产品浊度。

  1. 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

  2. Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology

    Directory of Open Access Journals (Sweden)

    Renata KAZIMIERCZAK

    2016-12-01

    Full Text Available Market offer of vegetable juices in Europe is growing, and the vegetable species and processing technologies used become more diversified resulting in a large range of juice types. At the same time consumers look for natural and safe products with pro-health properties. The aim of this study was to evaluate the nutritional composition of selected juices based on beetroots coming from different agricultural systems and processed according to different technologies. Research material consisted of conventional and organic juices marketed in Poland, in that pure pressed juices, fermented juice and juices from concentrate, pure and combined with apple or lemon juice. The concentration of vitamin C, organic acids, total and reducing sugars, phenolic acids, flavonoids and betalains has been determined in the juices. All beetroot juices were abundant in betalains, with higher concentrations of these compounds found in pure beetroot juices when compared to juices combined with apple or lemon. Highest concentration of betanin-3-O-glucoside was found in pure conventional juice from concentrate, while highest betanidin content was found in pure organic fermented juice. Highest vitamin C contents were found in pressed organic juices combined with apple and lemon. All juices were abundant in polyphenols, mainly phenolic acids, with highest concentrations of these antioxidants found in conventional pure pressed juice. The study shows that beetroot juices, independently on the beetroot processing technology and agricultural production system, are very valuable products due to the presence of numerous bioactive compounds, especially betalains, in their composition. Therefore beetroot juice consumption should be promoted among consumers.

  3. Influence of Concentration Process of Litchi Juice Freezing on the Growth of Ice Crystals%荔枝汁冷冻浓缩过程中浓度对冰晶生长的影响

    Institute of Scientific and Technical Information of China (English)

    曾杨; 曾新安; 彭郦

    2009-01-01

    为了研究荔枝汁在冷冻浓缩处理过程中初始浓度(可溶性固形物含量)对冰晶生长规律的影响,采用华南理工大学自主研制的冷冻浓缩设备,测定冰晶生成过程中温度和粒度的变化.结果表明:随着浓度的增大冰点温度不断下降,生成冰晶质量分数也不断下降,但是平均粒径却随浓度先升高再下降,浓度在10-20° Brix附近生成的冰晶平均粒径最佳,有利于浓缩分离操作.%In order to investigate the effect of original concentration (soluble solid content) on the quality of ice crystals during the litchi juice freezing concentration process, the temperature and particle size were detected. Results showed that the freezing point and ice mass fraction decreased by increasing the concentration of litchi juice. But average granule diameter increased with the concentration and then decreased. The best average granule diameter was obtained when the concentration was from 10 to 20°Brix. The crystals were better separated from the solution under the above concentration.

  4. Electronic Tongue Response to Chemicals in Orange Juice that Change Concentration in Relation to Harvest Maturity and Citrus Greening or Huanglongbing (HLB) Disease.

    Science.gov (United States)

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

    2015-12-02

    In an earlier study, an electronic tongue system (e-tongue) has been used to differentiate between orange juice made from healthy fruit and from fruit affected by the citrus greening or Huanglongbing (HLB) disease. This study investigated the reaction of an e-tongue system to the main chemicals in orange juice that impact flavor and health benefits and are also impacted by HLB. Orange juice was spiked with sucrose (0.2-5.0 g/100 mL), citric acid (0.1%-3.0% g/100 mL) and potassium chloride (0.1-3.0 g/100 mL) as well as the secondary metabolites nomilin (1-30 µg/mL), limonin (1-30 µg/mL), limonin glucoside (30-200 µg/mL), hesperidin (30-400 µg/mL) and hesperetin (30-400 µg/mL). Performance of Alpha MOS sensor sets #1 (pharmaceutical) and #5 (food) were compared for the same samples, with sensor set #1 generally giving better separation than sensor set #5 for sucrose, sensor set #5 giving better separation for nomilin and limonin, both sets being efficient at separating citric acid, potassium chloride, hesperitin and limonin glucoside, and neither set discriminating hesperidin efficiently. Orange juice made from fruit over the harvest season and from fruit harvested from healthy or HLB-affected trees were separated by harvest maturity, disease state and disease severity.

  5. Electronic Tongue Response to Chemicals in Orange Juice that Change Concentration in Relation to Harvest Maturity and Citrus Greening or Huanglongbing (HLB Disease

    Directory of Open Access Journals (Sweden)

    Smita Raithore

    2015-12-01

    Full Text Available In an earlier study, an electronic tongue system (e-tongue has been used to differentiate between orange juice made from healthy fruit and from fruit affected by the citrus greening or Huanglongbing (HLB disease. This study investigated the reaction of an e-tongue system to the main chemicals in orange juice that impact flavor and health benefits and are also impacted by HLB. Orange juice was spiked with sucrose (0.2–5.0 g/100 mL, citric acid (0.1%–3.0% g/100 mL and potassium chloride (0.1–3.0 g/100 mL as well as the secondary metabolites nomilin (1–30 µg/mL, limonin (1–30 µg/mL, limonin glucoside (30–200 µg/mL, hesperidin (30–400 µg/mL and hesperetin (30–400 µg/mL. Performance of Alpha MOS sensor sets #1 (pharmaceutical and #5 (food were compared for the same samples, with sensor set #1 generally giving better separation than sensor set #5 for sucrose, sensor set #5 giving better separation for nomilin and limonin, both sets being efficient at separating citric acid, potassium chloride, hesperitin and limonin glucoside, and neither set discriminating hesperidin efficiently. Orange juice made from fruit over the harvest season and from fruit harvested from healthy or HLB-affected trees were separated by harvest maturity, disease state and disease severity.

  6. Electronic tongue response to chemicals in orange juice that change concentration in relation to harvest maturity and citrus greening or Huanglongbing (HLB) disease

    Science.gov (United States)

    In an earlier study, the electronic tongue system (etongue) was used to differentiate between orange juice made from healthy fruit and from fruit affected by the citrus greening or Huanglongbing (HLB) disease. This study investigated the reaction of an etongue system to the main chemicals in orange ...

  7. Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products.

    Science.gov (United States)

    Nowak, Agnieszka; Czyzowska, Agata; Efenberger, Magdalena; Krala, Lucjan

    2016-10-01

    The objective of this study was to evaluate the possibility of using polyphenolic extracts from cherry and blackcurrant leaves as natural antimicrobial agents in meat products. The polyphenolic composition of the extracts was analyzed and their impact on the microbial quality, lipid oxidation, color, and sensory evaluation of pork sausages was studied. Polyphenolic extracts were obtained from leaves collected in September. The total polyphenolic content in sour cherry leaf extract was 1.5 times higher than that found in blackcurrant leaf extract. Analysis of the polyphenol profile of each extract revealed two major groups: phenolic acids and flavonoids, including epigallocatechin and glycosides of quercetin and kaempferol. After chilling the sausages for 14 and 28 days, the extracts caused significantly lower MDA generation, indicating an antioxidant effect. Color changes after 28 days of storage were perceptible in the case of all treatments, with and without polyphenols. The application of sour cherry and black currant leaf extracts increased the shelf life of vacuum-packed sausages. Both extracts enhanced the microbial quality of the pork sausages over 14 days of refrigerated storage. Sour cherry leaf polyphenols were more effective against almost all studied groups of microorganisms.

  8. Resting blood pressure and cardiovascular reactivity to mental arithmetic in mild hypertensive males supplemented with blackcurrant seed oil.

    Science.gov (United States)

    Deferne, J L; Leeds, A R

    1996-08-01

    The objective of this study was to test the effect of a supplement of blackcurrant seed oil (BSO), a rich source of gamma-linolenic acid (C18:3n-6) on the resting blood pressure (BP) and cardiovascular reactivity to a psychological stress in borderline hypertensive individuals. Twenty-seven male volunteers found to have a BP lying persistently within the borderline range, were allocated randomly to one of two groups at the end of a 4-week baseline period. The first group received a daily supplement of 6 g safflower oil for the consecutive 8 weeks while the second the same dose of blackcurrant seed oil. In addition to weekly measurements of resting BP, BP and heart rate reactivity to a standardised 5-min test of mental arithmetic were recorded before, and at the end of the supplementation period. BSO inhibited BP reactivity by over 40% (ANOVA for repeated measures diastolic (D) BP P = 0.026, systolic (S) BP P = 0.021). The decrease in DBP for the subjects on BSO was significantly different from the slight changes observed in the safflower group (ANOVA for repeated measures P = 0.018 for time-treatment interaction). We conclude that gamma-linolenic-rich fatty acid preparations are likely to influence cardiovascular control, by mechanisms yet to be clarified.

  9. 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.

  10. Spray Drying of Mosambi Juice in Lab

    Science.gov (United States)

    Singh, S. V.; Verma, A.

    2014-01-01

    The studies on spray drying of mosambi juice were carried out with Laboratory spray dryer set-up (LSD-48 MINI SPRAY DRYER-JISL). Inlet and outlet air temperature and maltodextrin (drying agent) concentration was taken as variable parameters. Experiments were conducted by using 110 °C to 140 °C inlet air temperature, 60 °C to 70 °C outlet air temperature and 5-7 % maltodextrin concentration. The free flow powder of mosambi juice was obtained with 7 % maltodextrin at 140 °C inlet air temperature and 60 °C outlet air temperature. Fresh and reconstituted juices were evaluated for vitamin C, titrable acidity and sensory characteristics. The reconstituted juice was found slightly acceptable by taste panel.

  11. The colligative properties of fruit juices by photopyroelectric calorimetry

    Science.gov (United States)

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

    1999-03-01

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

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

    Science.gov (United States)

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

    2015-05-01

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

  13. 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)

  14. Liquid chromatographic determination of naringin and neohesperidin as a detector of grapefruit juice in orange juice.

    Science.gov (United States)

    Rouseff, R L

    1988-01-01

    Naringin/neohesperidin ratios can be used to differentiate orange juice which may contain added grapefruit juice from orange juice which may include juices from other naringin-containing cultivars. The naringin/neohesperidin ratios in juice vary from 14 to 83 in grapefruit (C. grandis) and from 1.3 to 2.5 in sour orange (C. aurantium) cultivars; the ratio is always less than 1 for the K-Early tangelo. Concentrations of both naringin and neohesperidin can be determined in orange juice by using a single liquid chromatographic isocratic reverse-phase system with a C-18 column. The detection limit for both compounds is 1 ppm with a linear working range to 500 ppm. Concentration relative standard deviations range from 0.47 to 1.06% for naringin and from 0.4 to 1.27% for neohesperidin. Naringin and neohesperidin recoveries ranged from 93 to 102% at concentrations of 5 and 50 ppm. Naringin values from blind duplicate samples of orange/grapefruit juice blends could be duplicated to +/- 3%.

  15. The phenolic acids of Agen prunes (dried plums) or Agen prune juice concentrates do not account for the protective action on bone in a rat model of postmenopausal osteoporosis.

    Science.gov (United States)

    Léotoing, Laurent; Wauquier, Fabien; Davicco, Marie-Jeanne; Lebecque, Patrice; Gaudout, David; Rey, Stéphane; Vitrac, Xavier; Massenat, Laurent; Rashidi, Salim; Wittrant, Yohann; Coxam, Véronique

    2016-02-01

    Dietary supplementation with dried plum (DP) has been shown to protect against and reverse established osteopenia in ovariectomized rodents. Based on in vitro studies, we hypothesized that DP polyphenols may be responsible for that bone-sparing effect. This study was designed to (1) analyze whether the main phenolic acids of DP control preosteoblast proliferation and activity in vitro; (2) determine if the polyphenolic content of DP or DP juice concentrate is the main component improving bone health in vivo; and (3) analyze whether DP metabolites directly modulate preosteoblast physiology ex vivo. In vitro, we found that neochlorogenic, chlorogenic, and caffeic acids induce the proliferation and repress the alkaline phosphatase activity of primary preosteoblasts in a dose-dependent manner. In vivo, low-chlorogenic acid Agen prunes (AP) enriched with a high-fiber diet and low-chlorogenic acid AP juice concentrate prevented the decrease of total femoral bone mineral density induced by estrogen deficiency in 5-month-old female rats and positively restored the variations of the bone markers osteocalcin and deoxypyridinoline. Ex vivo, we demonstrated that serum from rats fed with low-chlorogenic acid AP enriched with a high-fiber diet showed repressed proliferation and stimulated alkaline phosphatase activity of primary preosteoblasts. Overall, the beneficial action of AP on bone health was not dependent on its polyphenolic content.

  16. Clarification of purple carrot juice: analysis of the fouling mechanisms and evaluation of the juice quality.

    Science.gov (United States)

    Ennouri, Monia; Ben Hassan, Ines; Ben Hassen, Hanen; Lafforgue, Christine; Schmitz, Philippe; Ayadi, Abdelmoneim

    2015-05-01

    Purple carrot juice was clarified by microfiltration. Two modes of filtration, batch concentration and total recycle were tested and the effect of microfiltration process on permeate flux and membrane fouling was studied. Intrinsic membrane resistance was negligible compared with the fouling resistances, which was less than 5 % of total resistance. Determination of membrane hydraulic permeability showed that water cleaning could permit a recovery of about 7 % of initial hydraulic flux. The analysis of color parameters of feed, permeate and concentrate juice during filtration shows that the a* and b* values decrease for the permeate corresponding respectively to changes from green to red and from blue to yellow. The total sugar and reducing sugars increase in permeate and decrease in concentrate. This work showed that it was possible to clarify the purple carrot juice by microfiltration with a real amelioration of the juice appearance.

  17. Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice

    Science.gov (United States)

    Nguyen, Linh; Hwang, Eun-Sun

    2016-01-01

    We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37°C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lactic acid bacteria (LAB) increased with increased incubation time, and yogurt containing 2% and 3% aronia juice showed higher LAB counts than 1% aroinia juice-supplemented yogurt. The total polyphenol and flavonoid contents increased proportionally with increasing levels of aronia juice. Antioxidant activity of aronia-containing yogurt was significantly higher than that of the control and increased proportionally with aronia juice concentration. Yogurt with 2% aronia juice had the best taste (P<0.05). Aronia juice may be a useful additive for improving the taste and antioxidant potential of yogurt. PMID:28078255

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

    Directory of Open Access Journals (Sweden)

    Flávia Daiana Montanuci

    2015-07-01

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

  19. 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.

  20. 果汁冷冻浓缩中生物冰核的成冰作用及初步应用%Bacterial ice nucleation and its applications in the freeze concentration of fruit juice

    Institute of Scientific and Technical Information of China (English)

    何松; 胡卓炎; 孙福在; 赵廷昌; 钟士清

    2001-01-01

    介绍了冰核细菌促进成冰的机制,并结合国外有关报道和我们的研究结果,论述了冰核细菌在食品冷冻浓缩中导致冰晶形成的结构、冷冻效率、应用前的预处理及食用级冰核细菌在果汁中的应用情况,最后展望了未来的研究方向。%Freeze concentration of foods using ice-nucleation active bacteria was reviewed, including the ice formation mechanism, freezing texture, freezing efficiency, preliminary treatments of this bacterium before it was applied, and applications of food-gradeice-nucleation active bacteria in freeze concentration of fruit juice.

  1. Research on the Fumaric Acid Content in the Concentrated Apple Juice%浓缩苹果汁中富马酸含量初步研究

    Institute of Scientific and Technical Information of China (English)

    易建华; 仇农学; 胡冰; 朱振宝

    2001-01-01

    @@ 1、前言 富马酸又名反-丁烯二酸,是浓缩苹果汁的品质检测指标之一,其含量的高低可从侧面反映一个生产厂家的生产工艺和管理状况,因此一些果汁进口国,特别是AITN(Association of the industry of juice and Nectars from frans and vegetableof the industry of European Economic Community)对浓缩苹果汁中,富马酸的含量作了严格的规定,AITN提出浓缩苹汁富马酸的含量(11.2°Brix)不超过5ppm,而在实际生产中,富马酸含量时常超过此标准.

  2. Otimização no planejamento agregado de produção em indústrias de processamento de suco concentrado congelado de laranja Optimization in the aggregate production planning in frozen concentrated orange juice processing industry

    Directory of Open Access Journals (Sweden)

    José Renato Munhoz

    2010-01-01

    Full Text Available Neste trabalho apresentam-se modelos de programação linear e programação por metas para apoiar decisões no processo de planejamento agregado da produção de suco concentrado congelado de laranja, com múltiplos produtos, estágios e períodos. Além das decisões de produção, mistura e estocagem de sucos, os modelos também incorporam o planejamento de colheita da laranja, levando-se em consideração suas curvas de maturação. Desta maneira, os modelos consideram grande parte da cadeia de suprimento envolvida no setor de produção de suco concentrado congelado de laranja. Outro ponto a destacar é a consideração do processo de mistura de diferentes tipos de sucos para a obtenção da especificação de ratio do produto acabado, utilizando a acidez da laranja como base de cálculo para a especificação de ratio. Para resolver os modelos de programação linear e programação por metas, utilizou-se uma linguagem de modelagem algébrica e um aplicativo de última geração de solução de problemas de programação matemática. Um estudo de caso foi realizado em uma empresa de suco de laranja localizada no Estado de São Paulo, envolvendo várias plantas e com uma rede de distribuição internacional com características típicas de outras empresas do setor. Os resultados indicam que a abordagem aqui proposta pode ser aplicada em situações reais.This work presents models using linear programming and goal programming to support decision making in the frozen concentrated orange juice planning process with multiple products, stages, and periods. Besides decisions about the production, blending, and juice storage, the models also include orange harvesting plan, which takes into account oranges maturation curves. Thus, the models take into consideration a large portion of the supply chain involved in the frozen concentrated orange juice sector. Another point to highlight is the inclusion of the blending process of different types of

  3. 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

  4. 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.

  5. 酚类物质和可溶性蛋白对苹果浓缩汁后混浊的影响%The Influences of Phenol and Soluble Protein on the Post Concentration Haze of Apple Juice Concentrate

    Institute of Scientific and Technical Information of China (English)

    孙海峰; 孙家财; 于士梅; 周亚平; 梁美霞; 戴洪义

    2009-01-01

    This paper discusses the factors influence the post concentration haze of apple juice. The contents of soluble proteins, the total phenol, polyphenol contents of flavanols, condensed tannins, and the several small phenol-ic compound were measured during the storage. The contents of total phenol, soluble proteins, and condensed tannins were decreased; the polyphenol contents of flavanols was reduced at the beginning of storage and then increased.Small phenolic compounds changed by the variety of the apple and type of the specific compound. However, the total contents of small phenolic was continuously decreased. Correlation analysis indicated that the content of soluble pro-tein contents, phenolic contents of flavanols and Epicatechin was highly significantly positive correlation with the tur-bidity value; the content of Caffeic acid was also significantly positive correlation with the turbidity value, but the con-tent of Ferullic acid was significantly negative correlation with the turbidity value; during the storage, polyphenol con-tent of flavanols, Caffeic acid and Epicatechin content changes showed significantly negative correlation with turbidity value. The changes of soluble protein contents had significant negative correlation with changes of turbidity value.%测定了鲁加1号和鲁加5号苹果浓缩汁在贮藏过程中可溶性蛋白质含量、总酚含量、黄烷醇类多酚含量、缩合单宁含量和几种小分子酚类物质的含量的变化.结果表明:苹果浓缩汁中总酚含量、可溶性蛋白含量以及缩合单宁的含量随着贮藏时间的延长而降低,而黄烷醇类多酚的含量则是呈先降低然后又上升的趋势,小分子酚类物质则因苹果品种的不同和小分子酚类物质的不同存在很大的差异,但总体的变化呈下降趋势.相关性分析表明:可溶性蛋白含量、黄烷醇类多酚含量和表儿茶素的含量与浊度值呈极显著正相关,咖啡酸的含量与浊度值呈显著

  6. Grapefruit Juice and Statins.

    Science.gov (United States)

    Lee, Jonathan W; Morris, Joan K; Wald, Nicholas J

    2016-01-01

    We determined the validity of current medical advice to avoid grapefruit juice consumption while taking 3 widely used statins. A daily glass of grapefruit juice increases blood levels of simvastatin and lovastatin by about 260% if taken at the same time (about 90% if taken 12 hours apart), and atorvastatin by about 80% (whenever taken). Simvastatin 40 mg, lovastatin 40 mg, and atorvastatin 10 mg daily reduce low-density lipoprotein (LDL) cholesterol levels in a 60-year-old man with an LDL cholesterol of 4.8 mmol/L by 37%, reducing ischemic heart disease risk by 61%. When simvastatin or lovastatin are taken at the same time as grapefruit juice, the estimated reduction in LDL cholesterol is 48%, and in heart disease is 70%. If the juice is taken 12 hours before these statins, the reductions are, respectively, 43% and 66%, and for atorvastatin, 42% and 66%. The increased rhabdomyolysis risk from grapefruit juice consumption due to the increased effective statin dose is minimal compared with the greater effect in preventing heart disease. Grapefruit juice should not be contraindicated in people taking statins.

  7. Influence of antioxidant rich fresh vegetable juices on starch induced postprandial hyperglycemia in rats.

    Science.gov (United States)

    Tiwari, Ashok K; Reddy, K Srikanth; Radhakrishnan, Janani; Kumar, D Anand; Zehra, Amtul; Agawane, Sachin B; Madhusudana, K

    2011-09-01

    This research analyzed the major chemical components and multiple antioxidant activities present in the fresh juice of eight vegetables, and studied their influence on starch induced postprandial glycemia in rats. A SDS-PAGE based protein fingerprint of each vegetable juice was also prepared. The yields of juice, chemical components like total proteins, total polyphenols, total flavonoids, total anthocyanins and free radicals like the ABTS˙(+) cation, DPPH, H(2)O(2), scavenging activities and reducing properties for NBT and FeCl(3) showed wide variations. Vegetable juice from brinjal ranked first in displaying total antioxidant capacity. Pretreatment of rats with vegetable juices moderated starch induced postprandial glycemia. The fresh juice from the vegetables ridge gourd, bottle gourd, ash gourd and chayote significantly mitigated postprandial hyperglycemic excursion. Total polyphenol concentrations present in vegetable juices positively influenced ABTS˙(+) scavenging activity and total antioxidant capacity. However, NBT reducing activity of juices was positively affected by total protein concentration. Contrarily, however, high polyphenol content in vegetable juice was observed to adversely affect the postprandial antihyperglycemic activity of vegetable juices. This is the first report exploring antihyperglycemic activity in these vegetable juices and highlights the possible adverse influence of high polyphenol content on the antihyperglycemic activity of the vegetable juices.

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

    Science.gov (United States)

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

    2005-10-01

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

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

    DEFF Research Database (Denmark)

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

    2011-01-01

    The influence of temperature (10–45°C), feed flow rate (300–500L/h) and sweeping gas flow rate (1.2–2m3/h) on the recovery of berry fruit juice aroma compounds by sweeping gas membrane distillation (SGMD) was examined on an aroma model solution and on black currant juice in a lab scale membrane...... and deserve further consideration as alternative techniques for gentle aroma stripping in industrial fruit juice processing....... (Cpermeate/Cfeed) of the aroma compounds. At 45°C the most volatile and hydrophobic aroma compounds obtained the highest concentration factors: 12.1–9.3 (black currant juice) and 17.2–12.8 (model solution). With black currant juice a volume reduction of 13.7% (vol.%) at 45°C, 400L/h, resulted in an aroma...

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

    NARCIS (Netherlands)

    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. I

  11. No influence of increased intake of orange and blackcurrant juices and dietary amounts of vitamin E on paraoxonase-1 activity in patients with peripheral arterial disease

    DEFF Research Database (Denmark)

    Dalgård, Christine; Christiansen, Lene; Jonung, Torbjörn

    2007-01-01

    BACKGROUND: Paraoxonase-1 (PON1) is an antioxidative enzyme associated with HDL and its serum activity is associated with risk of cardiovascular disease. The interindividual variation in PON1 activity is partly determined by genetic factors, such as polymorphisms in the PON1 gene, but also by die...

  12. 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.

  13. 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.

  14. Vortex- and CO2 -gas-assisted liquid-liquid microextraction with salt addition for the high-performance liquid chromatographic determination of furanic compounds in concentrated juices and dried fruits.

    Science.gov (United States)

    Abu-Bakar, Nur-Bahiyah; Makahleh, Ahmad; Saad, Bahruddin

    2016-03-01

    A novel microextraction method based on vortex- and CO2 -assisted liquid-liquid microextraction with salt addition for the isolation of furanic compounds (5-hydroxymethyl-2-furaldehyde, 5-methyl-2-furaldehyde, 2-furaldehyde, 3-furaldehyde, 2-furoic and 3-furoic acids) was developed. Purging the sample with CO2 was applied after vortexing to enhance the phase separation and mass transfer of the analytes. The optimum extraction conditions were: extraction solvent (volume), propyl acetate (125 μL); sample pH, 2.4; vortexing time, 45 s; salt concentration, 25% w/v and purging time, 5 min. The analytes were separated using an ODS Hypersil C18 column (250×4.6 mm i.d, 5 μm) under gradient flow. The proposed method showed good linearities (r(2) >0.999), low detection limits (0.08-1.9 μg/L) and good recoveries (80.7-122%). The validated method was successfully applied for the determination of the furanic compounds in concentrated juice (mango, date, orange, pomegranate, roselle, mangosteen and soursop) and dried fruit (prune, date and apricot paste) samples.

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

    OpenAIRE

    2008-01-01

    Cashew apple juice (CAJ), produced from the native Brazilian cashew tree (Anacardium occidentale), and has been reported to have antibacterial, antifungal, antitumor, antioxidant and antimutagenic properties. Both the fresh unprocessed juice and the processed juice (cajuína in Portuguese) has been shown to consist of a complex mixture containing high concentrations of anacardic and ascorbic acids plus several carotenoids, phenolic compounds and metals. We assessed both types of juice for thei...

  16. Studies on jicama juice processing.

    Science.gov (United States)

    Juarez, M S; Paredes-Lopez, O

    1994-09-01

    Juice was extracted from jicama (Pachyrrizus erosus Urban) and clarified using a 10,000 daltons molecular weight cut-off membrane to improve its stability. Ultrafiltered juice was tested for general composition and Hunter color. Ultrafiltration (UF) retentate and UF permeate showed some changes, compared to fresh juice, in total and soluble solids, total sugars, and nitrogen, whereas ash and pH remained constant. Hunter color of juice samples exhibited some variation by UF. Results suggest that UF has potential to produce jicama juice with desirable and stable aroma and flavor.

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

    Science.gov (United States)

    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-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.

  18. Effect of incorporating alum in cane juice clarification efficiency and sucrose losses

    Directory of Open Access Journals (Sweden)

    Benard M. Kimatu

    2015-04-01

    Full Text Available The effect of incorporating alum in the clarification stage of raw juice in sugarcane processing on the juice quality and sucrose loss was investigated. Alum was incorporated in both intermediate and hot liming clarification processes of cane juicing. One portion of the cane juice was used for With Pre-treatment Treatment (WPT while the other portion constituted No Pre-treatment (NPT juice. Alum at levels of 0 mg L-1, 50 mg L-1, 100 mg L-1 and 150 mg L-1 was incorporated in both intermediate and hot liming clarification processes in each of the two cane juice portions. Sugar concentration (sucrose, glucose and fructose, oBrix, pH, colour, settling performance (initial settling rates (ISR, final mud volume (MV∞, and turbidity and residual aluminium ion concentration were evaluated. Any significant variations (p < 0.05 in these parameters were assessed. The study found significantly lower (p < 0.05 sucrose losses in clarified juice from intermediate liming of WPT after alum treatment than in the rest of the clarified juices. Colour and turbidity in the pre-treated cane juice of intermediate liming was reduced by 36.9% and 98.1%, respectively at 150 mg L-1 alum level. An initial settling rate of 260 mL min-1 in WPT cane juice of intermediate liming at 150 mg L-1 alum level resulted in the most compact final mud volume of 10.3%. The residual aluminium concentration (0.025 to 0.048 mg L-1 in alum treated clarified juices was lower than the natural aluminium concentration (0.088 mg L-1 in untreated cane juice. This study showed the potential for the use of alum in cane juice clarification to improve on clarification efficiency and lower sucrose loss.

  19. Effect of three different concentration methods on the nutrient composition of pomegranate juice%三种不同浓缩方式对石榴汁功能成分的影响

    Institute of Scientific and Technical Information of China (English)

    热娜古丽·克热木; 曹叶青; 陈国辉; 冯作山

    2012-01-01

    以多酚、黄酮、花青素、VC、DPPH·清除率、褐变指数为实验指标,用紫外分光光度法,重点研究了冷冻浓缩(FC)、真空冷冻浓缩(VFC)和真空热浓缩(VTC)对石榴汁营养及抗氧化活性成分的影响。通过实验可以看出,真空冷冻浓缩(VFC)能有效保护石榴汁中的营养和抗氧化活性物质。氧气和温度对石榴汁的品质影响较大,在实际生产过程中,可采用真空冷冻浓缩的方式解决石榴汁褐变问题,最大限度地保留果汁中的多酚、黄酮、花青素、VC等营养物质。%Based on polyphenol,flavonoids,anthocyanins,VC,DPPH· clearance information for experimental index,this experiment focused on how the frozen concentrate color and resistance influences the active ingredients of pomegranate juice.Through the experiment,the

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

    DEFF Research Database (Denmark)

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

    2013-01-01

    by comparing intake with plasma carotenoid concentration, and by comparing the reported FJV intake to actually eaten FJV, as observed by a photographic method. A total of eighty-one children, assisted by parents, reported their diet for seven consecutive days. For the same five schooldays as they reported...... their diet, the children's school lunch was photographed and weighed before and after eating. In the week after the diet reporting, fasting blood samples were taken. Self-reported intake of FJV and estimated intake of carotenoids were compared with plasma carotenoid concentration. Accuracy of self......-reported food and FJV consumption at school lunch was measured in terms of matches, intrusion, omission and faults, when compared with images and weights of lunch intake. Self-reported intake of FJV was significantly correlated with the total carotenoid concentration (0·58) (P

  1. 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.

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

    Directory of Open Access Journals (Sweden)

    Donny Widianto

    2015-11-01

    Full Text Available 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 FS902 cultivars, were achieved by OUT7903, OUT7913, OUT7903, and OUT7027 yeast strains, respectively. However, the best specific CO2 evolution rate of the yeast strain during fermentation of the juices was achieved by OUT7027 yeast strains. The highest ethanol concentration, ethanol yield, and sugar conversion efficiency (SCE were obtained by strain OUT7921 when it was employed to ferment sweet-stem sorghum juice of FS902 cultivar. It was also observed that the juice extracted from sweet-stalk sorghum of FS902 cultivar is the most suitable medium for all yeast strains to achieve their best fermentation abilities. Thus, it is likely that the growth and ethanol production ability of a yeast strain in sweet-stalk sorghum juice depend on the physiological responses of the yeasts to nutrientcomposition of the sorghum juice and the sorghum cultivar from which the juice was extracted.Key words : Sweet-stalk sorghum juice, ethanol, fermentation, yeast

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

    Science.gov (United States)

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

    2014-06-01

    The current study reports the preparation and stabilization of novel functional drinks based on fruit and vegetable juices incorporating bacterial cellulose from Acetobacter xylinum. Pineapple, musk melon, carrot, tomato, beet root and a blend juice containing 20 % each of carrot and tomato juice with 60 % beet root juice has been studied. These juices have been stabilized over a storage period of 90 days at 28 °C, by the use of nisin and maintaining a low pH circumventing the need for any chemical preservatives or refrigeration. Instrumental color values have been correlated with the pigment concentrations present in the fresh as well as stored juices. There was 36, 72 and 60 % loss of total carotenoids in the case of carrot, pineapple and musk melon juices respectively while the lycopene content remained unchanged after 90 days of storage. The betanin content decreased 37 % in the case of beetroot juice and 25 % in the case of beetroot juice blended with carrot and tomato juices. Sensory analysis has revealed a clear preference for the beetroot blended mixed juice.

  4. 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...

  5. 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.

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

    OpenAIRE

    Marcel Avramiuc; Liviu Fartaies

    2009-01-01

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

  7. PREBIOTICS AS DRYING AIDS FOR SPRAY DRYING FRUIT JUICES

    Directory of Open Access Journals (Sweden)

    R. FREIXO

    2016-10-01

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

  8. 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.

  9. 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.

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

    Directory of Open Access Journals (Sweden)

    Hatamipour Mohammad Sadegh

    2015-09-01

    Full Text Available 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 and 0.45 g/g for sweet sorghum in 80 h and 6.5% w/v and 0.37 g/g for sugarcane molasses in 60 h, respectively. The findings on the physical properties of sweet sorghum juice revealed that it has better physical properties compared to sugarcane molasses, resulting to enhanced performance of sweet sorghum juice for ethanol production

  11. White wine taste and mouthfeel as affected by juice extraction and processing.

    Science.gov (United States)

    Gawel, Richard; Day, Martin; Van Sluyter, Steven C; Holt, Helen; Waters, Elizabeth J; Smith, Paul A

    2014-10-15

    The juice used to make white wine can be extracted using various physical processes that affect the amount and timing of contact of juice with skins. The influence of juice extraction processes on the mouthfeel and taste of white wine and their relationship to wine composition were determined. The amount and type of interaction of juice with skins affected both wine total phenolic concentration and phenolic composition. Wine pH strongly influenced perceived viscosity, astringency/drying, and acidity. Despite a 5-fold variation in total phenolics among wines, differences in bitter taste were small. Perceived viscosity was associated with higher phenolics but was not associated with either glycerol or polysaccharide concentration. Bitterness may be reduced by using juice extraction and handling processes that minimize phenolic concentration, but lowering phenolic concentration may also result in wines of lower perceived viscosity.

  12. 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.

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

    Science.gov (United States)

    Dorsey, Pamela Garner; Greenspan, Phillip

    2014-04-01

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

  14. 正渗透膜用于橙汁浓缩及其污染研究%Studies on concentration of orange juice with forward osmosis membrane and membrane fouling

    Institute of Scientific and Technical Information of China (English)

    李丽丽; 许春玲; 王铎

    2012-01-01

    正渗透因其低能耗及低污染等优点,已在越来越多的领域得到应用.利用自制的醋酸纤维素正渗透膜应用于橙汁的浓缩,主要考察了不同汲取液、膜方位对浓缩过程的影响,并且研究了浓缩过程中的膜污染现象.结果表明,采用3 mol/L葡萄糖+2 mol/L NaCl混合溶质所配制的汲取液的通量较高,同时盐的反向渗透通量明显降低,浓缩14 h后总可溶物由11.5°Brix上升到40.5°Brix;同时还发现,FO模式下产生的稀释的内浓差极化对水通量的影响要小于PRO模式下产生的浓缩的内浓差极化.在浓缩过程中存在较轻的膜污染,清洗之后通量基本恢复,每6h清洗一次,浓缩25 h后总可溶物可从11.5°Brix达到48.0°Brix.%Forward osmosis has been used in more and more fields with its advantages such as low energy consumption and low membrane fouling. In the present study, self-made forward osmosis membrane of cellulose acetate was used in concentration of orange juice, and the effect of different draw solution, membrane orientation on concentration process and also membrane fouling phenomenon were studied in the concentration process. The results showed that when the 3 mol/L glucose + 2 mol/L NaCl solutes was used as draw solution, the water flux of FO membrane is higher, at the same time, the reverse salt flux reduced significantly, and after 14 h the total soluble solids increased from 11. 5 °Brix to 40. 5 °Brix . It was also found that, the effect of diluted internal concentration polarization in FO mode on the water flux was less than in the PRO mode. In the concentration process, there was little membrane fouling, and after cleaning flux was recovered mostly. The FO membrane was washed by water once every 6 h and after 25 h concentrating, total soluble solids increased from 11. 5 to 48. 0 °Brix.

  15. 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

  16. 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....114 Lemon juice. (a) Identity—(1) Description. Lemon juice is the unfermented juice, obtained by mechanical process, from sound, mature lemons (Citrus limon (L.) Burm. f.), from which seeds...

  17. 21 CFR 73.250 - Fruit juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Fruit juice. 73.250 Section 73.250 Food and Drugs... ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.250 Fruit juice. (a) Identity. (1) The color additive fruit juice is prepared either by expressing the juice from mature varieties of fresh, edible fruits, or...

  18. Validation and use of a QuEChERS-based gas chromatographic-tandem mass spectrometric method for multiresidue pesticide analysis in blackcurrants including studies of matrix effects and estimation of measurement uncertainty.

    Science.gov (United States)

    Walorczyk, Stanisław

    2014-03-01

    A triple quadrupole GC-QqQ-MS/MS method was optimized for multiresidue analysis of over 180 pesticides in blackcurrants. The samples were prepared by using a modified quick, easy, cheap, effective, rugged and safe (QuEChERS) analytical protocol. To reduce matrix co-extractives in the final extract, the supernatant was cleaned up by dispersive-solid phase extraction (dispersive-SPE) with a mixture of sorbents: primary secondary amine (PSA), octadecyl (C18) and graphitized carbon black (GCB). The validation results demonstrated fitness for purpose of the streamlined method. The overall recoveries at the three spiking levels of 0.01, 0.05 and 0.2 mg kg(-1) spanned between 70% and 116% (102% on average) with relative standard deviation (RSD) values between 3% and 19% except for chlorothalonil (23%). Response linearity was studied in the range between 0.005 and 0.5 mg kg(-1). The matrix effect for each individual compound was evaluated through the study of ratios of the slopes obtained in solvent and blackcurrant matrix. The optimized method provided small matrix effect (30%, respectively. Following the application of "top-down" approach, the expanded measurement uncertainty was estimated as being 21% on average (coverage factor k=2, confidence level 95%). If compared with samples of other crops, the analyses of blackcurrants revealed a high percentage of exceedance of the legislative maximum residue levels (MRLs), as well as some instances of the detection of pesticides unapproved on this crop.

  19. Elaboration and evaluation of maqui juice (Aristotelia chilensis (Mol. Stuntz by steam drag

    Directory of Open Access Journals (Sweden)

    Ximena Araneda

    2014-09-01

    Full Text Available The aim of this study was develop and evaluate maqui juice (Aristotelia chilensis (Mol. Stuntz, to be potentially considered as a functional beverage of natural origin, without chemical additives and minimally processed, using the technique of steam drag of type artisanal. Fruit harvested manually was used in the Region of The Araucanía (Chile. Two juice concentrates with sugar and without sugar were produced. Analyzes such as were conducted: content of soluble solids, pH, acidity, moisture content, dry matter (DM, total ash, total sugars (AT, crude protein (PC, total polyphenols (PFT and total carbohydrates (CHT, the polyphenol content highlighting for unsweetened juice with 993.2 mg 100 mL-1 EAG and juice with sugar 829.208 mg 100 mL-1 EAG. Therefore, the technique allows to extract juice with minimal processing machin, presenting this high concentration of polyphenols.

  20. Composition of pomegranate juice.

    Science.gov (United States)

    Krueger, Dana A

    2012-01-01

    A database of 793 commercial pomegranate juices was analyzed to produce a profile for authentication of pure pomegranate juice. The database consisted of data from a mix of authentic and adulterated samples. Statistical tools were used to reduce the database to a stable sample set of 477 presumably authentic samples. The profile obtained (mean, SD at 16 Brix) are as follows: fructose (g/100 g) 6.83, 0.50; glucose (g/100 g) 6.66, 0.44; sucrose (g/100 g) 0.00, 0.00; sorbitol (g/100 g) 0.00, 0.01; acidity (g/100 g as citric acid) 1.25, 0.32; citric acid (g/100 g) 1.19, 0.30; malic acid (g/100 g) 0.065, 0.034; tartaric acid (g/100 g) 0.00, 0.00; isocitric acid (mg/kg) 63, 21; potassium (mg/kg) 2320, 400; proline (mg/kg) 7, 5; formol value [milliequivalents/100 g] 1.00, 0.24; 13C/12C ratio [o/oo Pee Dee belemnite]-26.4, 0.8. The profile samples had a consistent anthocyanin pattern consisting of four major peaks corresponding to delphinidin-3,5-diglucoside, delphinidin-3-glucoside, cyanidin-3,5-diglucoside, and cyanidin-3-glucoside. Minor peaks corresponding to pelargonidin-3,5-diglucoside and pelargonidin-3-glucoside were also generally present. No maltose, D-malic acid, or tartaric acid were detected in any of the samples. The profile obtained corresponds closely with previously published data.

  1. Heat treatment and gamma radiation effects on the physical-chemical, microbiological and sensory stability of pure sugarcane juice or added with fruit juices, stored under refrigeration;Efeitos do processamento termico e da radiacao gama na estabilidade fisico-quimica, microbiologica e sensorial de caldo de cana puro e adicionado de suco de frutas, armazenado sob refrigeracao

    Energy Technology Data Exchange (ETDEWEB)

    Oliveira, Aline Cristine Garcia de

    2007-07-01

    sensory analyses that the best mixture was that formulated with sugarcane juice and 4% of lemon juice as well as 10% of pineapple juice. Sugarcane juice centesimal composition was not altered by fruit juice concentration addition. However, sugarcane juice added with 10% pineapple juice incremented manganese and reducing sugars when compared with pure sugarcane juice and added with 4% lemon juice. The market test proffered mixture was shown to be that containing sugarcane juice and natural lemon juice for evaluation the shelf life. Sugarcane juice added with 4% of lemon juice submitted to gamma radiation, heat treatment combined with gamma radiation and heat treatment remaining satisfactory microbiological, sensory and physical chemical characteristics until 28, 35 and 42 days respectively, after processing. These results indicated that the heat treatment was effective for sugarcane juice preservation. (author)

  2. Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices.

    Science.gov (United States)

    Cortés, C; Esteve, M J; Rodrigo, D; Torregrosa, F; Frígola, A

    2006-11-01

    Liquid chromatography (LC) was the method chosen to evaluate the effects of high intensity pulsed electric fields (HIPEF), with different electric field intensities (25, 30, 35 and 40 kV/cm) and different treatment times (30-340 micros), on orange juice cis/trans carotenoid contents. In parallel, a conventional heat treatment (90 degrees C, 20 s) was applied to the orange juice in order to compare the effect on the carotenoid contents. HIPEF processing of orange juice is an alternative to the thermal treatment of pasteurization, provided that it is kept refrigerated, because, when the most extreme conditions of this kind of treatment are applied, the decrease in the concentration of carotenoids with vitamin A activity is very small, and also most of the carotenoids identified have a slightly increased concentration after application of the most intense treatments, although always less than in untreated fresh juice. In any case, pasteurization treatment causes a greater decrease in the concentration of most of the carotenoids identified and the carotenoids with vitamin A activity. The total carotenoid concentration decreased by 12.6% in pasteurized orange juice with respect to untreated fresh orange juice, as opposed to decreases of 9.6%, 6.3% or 7.8% when fields of 25, 30 or 40 kV/cm were applied. Orange juice treated with HIPEF shows a greater tendency towards the colour yellow and a lesser tendency towards red with respect to untreated orange juice, while the luminance of the juice remains practically invariable. This tendency is less than in pasteurized orange juice.

  3. 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

  4. Detection of mandarin in orange juice by single-nucleotide polymorphism qPCR assay.

    Science.gov (United States)

    Aldeguer, Miriam; López-Andreo, María; Gabaldón, José A; Puyet, Antonio

    2014-02-15

    A dual-probe real time PCR (qPCR) DNA-based analysis was devised for the identification of mandarin in orange juice. A single nucleotide polymorphism at the trnL-trnF intergenic region of the chloroplast chromosome was confirmed in nine orange (Citrus sinensis) and thirteen commercial varieties of mandarin, including Citrus reticulata and Citrus unshiu species and a mandarin × tangelo hybrid. Two short minor-groove binding fluorescent probes targeting the polymorphic sequence were used in the dual-probe qPCR, which allowed the detection of both species in single-tube reactions. The similarity of PCR efficiencies allowed a simple estimation of the ratio mandarin/orange in the juice samples, which correlated to the measured difference of threshold cycle values for both probes. The limit of detection of the assay was 5% of mandarin in orange juice, both when the juice was freshly prepared (not from concentrate) or reconstituted from concentrate, which would allow the detection of fraudulently added mandarin juice. The possible use of the dual-probe system for quantitative measurements was also tested on fruit juice mixtures. qPCR data obtained from samples containing equal amounts of mandarin and orange juice revealed that the mandarin target copy number was approximately 2.6-fold higher than in orange juice. The use of a matrix-adapted control as calibrator to compensate the resulting C(T) bias allowed accurate quantitative measurements to be obtained.

  5. 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.

  6. Erosive potential of different types of grape juices

    Directory of Open Access Journals (Sweden)

    Ginna Kércia Matos Gonçalves

    2012-10-01

    Full Text Available The purpose of the present study was to evaluate the erosive potential of different types (concentrated and powdered and commercial brands of industrialised grape juices. The pH of all five fruit drinks was measured at two time points: immediately after preparation and 24 hours later. Sixty specimens of bovine enamel were randomly allocated and immersed in different types of grape juice (n = 10 for 10 minutes four times a day for fifteen days. The enamel alteration was analysed using surface Knoop microhardness (KHN and surface roughness (Ra tests at baseline and on the 5th, 10th and 15th days of the experiment. Two way ANOVA, Tukey's post hoc and Pearson's correlation tests were used for statistical analysis (α = 5%. The grape juices presented pH values ranging from 2.9 to 3.5. All of the tested juices promoted significant enamel mineral loss (p < 0.05 on the first evaluation (5th day of immersion and produced a significant increase in the mean roughness from the 10th day on when compared to the control group (p < 0.05. By the 15th day, all of the beverages had produced surface roughnesses that were significantly higher than that of the control group. The results suggest that all grape juices, regardless of their commercial presentation, present erosive potential.

  7. Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice.

    Science.gov (United States)

    Del Pozo-Insfran, David; Balaban, Murat O; Talcott, Stephen T

    2006-07-26

    Dense phase CO2 processing (DP-CO2) is a promising alternative to thermal pasteurization potentially inactivating microorganisms without affecting food phytochemicals or organoleptic characteristics. To demonstrate these effects, studies were conducted by changing processing pressure and CO2 concentration in relation to microbial destruction. Subsequent storage stability (10 weeks at 4 degrees C) of muscadine grape juice processed by DP-CO2 (34.5 MPa at 8% or 16% CO2) was evaluated and compared to a heat-pasteurized juice (75 degrees C, 15 s). Thermal pasteurization decreased anthocyanins (16%), soluble phenolics (26%), and antioxidant capacity (10%) whereas no changes were observed for both DP-CO2 juices. DP-CO2 juices also retained higher anthocyanins (335 mg/L), polyphenolics (473 mg/L), and antioxidant capacity (10.9 micromol of Trolox equivalents/mL) than thermally pasteurized juices at the end of storage. Insignificant differences in sensory attributes (color, flavor, aroma, and overall likeability) were observed between unprocessed and DP-CO2 juices, while significant differences were observed between unprocessed and heat-pasteurized juices. Panelists preferred DP-CO2 over heat-pasteurized juices throughout the first 6 weeks of storage, whereby the growth of yeast and mold adversely affected the juice aroma. Comparable microbial counts were observed between DP-CO2 and thermally pasteurized juices during the first 5 weeks of storage. DP-CO2 protected phytochemicals in muscadine juice during processing and storage without compromising microbial stability or sensory attributes over 5 weeks of storage.

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

    Science.gov (United States)

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

    2014-10-01

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

  9. Volatile flavour components of grapefruit juice (Citrus paradisi Macfadyen)

    NARCIS (Netherlands)

    Nunez, A.J.; Maarse, H.; Bemelmans, J.M.H.

    1985-01-01

    The qualitative analysis of volatile flavour components in grapefruit juice (Citrus paradisi Macfadyen) was performed using a gas chromatography/mass spectro‐metry/computer system which allowed the identification of 58 components, 25 of them being reported for the first time. The aroma concentrates

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

    Science.gov (United States)

    Bertotti, Mauro; And Others

    1995-01-01

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

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

    Science.gov (United States)

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

    2015-08-01

    The purpose of this study is to investigate the changes occured on phenolic compounds between two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO52) post-enzymatic clarification. The changes in polyphenols composition were monitored using High Performance Liquid Chromatography Diode Array Detection and Folin Ciocalteu's method. Clarification treatment of pummelo fruit juice with a commercial pectinase was optimized based on incubation temperature, time and enzyme concentration. Both varieties of pummelo fruit juice were treated with different optimized variables which produced the highest clarities with the least effect to the juice physical quality. Tambun variety was found to have significantly more total phenolic compounds (p fruit juices, where naringin and chlorogenic acid were the major contributor to the total phenolic content. Naringin, which gave out bitter aftertaste to the juice, was found to decrease, 1.6 and 0.59 % reduction in Ledang and Tambun respectively, post-enzymatic treatment. The decrease in naringin, albeit nominal, could be a potential benefit to the juice production in reducing the bitterness of the juice. Post-enzymatic analysis furthermore resulted in no significance differences (p fruit juice of various phenolic compounds, which can provide useful information for evaluating the authenticity and the health benefits from the juice.

  12. 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.…

  13. 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.

  14. Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.

    Science.gov (United States)

    Leizerson, Shirly; Shimoni, Eyal

    2005-05-18

    Electrical heating of food products provides rapid and uniform heating, resulting in less thermal damage to the product. The objective of this research was to examine the effects of ohmic heating on the stability of orange juice with comparison to conventional pasteurization. During storage at 4 degrees C, degradation curves of ascorbic acid followed a linear decrease pattern in both ohmic-heated and conventionally pasteurized orange juices. For five representative flavor compounds (decanal, octana, limonene, pinene, and myrcene), higher concentrations were measured during storage in the ohmic-heated orange juice than in conventionally pasteurized juice. Although residual pectin esterase activity remained negligible in both types of juices, particle size was lower in the ohmic-heated orange juice. The sensory shelf life was determined by using the Weibull-Hazard method. Although both thermal treatments prevented the growth of microorganisms for 105 days, the sensory shelf life of ohmic-treated orange juice was >100 days and was almost 2 times longer than that of conventionally pasteurized juice.

  15. 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.

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

    Directory of Open Access Journals (Sweden)

    Bansode.D.S.

    2012-11-01

    Full Text Available The present study was carried out to find out the antimicrobial activity and phytochemical study of citrus fruit juices viz. Lemon (Citrus limon and Orange (Citrus ourantium against medically important selected enteric pathogens. As microorganisms are becoming resistant to present day antibiotics, our study focuses on antimicrobial activity and phytochemical study of Citrus fruit juices against selected enteric pathogens. Biological active compounds present in the medicinal important fruit juices have always been of great interest to scientist. These compounds, not only play an important physiological and etiological role, but are also of commercial interest because of their multitude application in the food and pharmaceutical industries. In the present study, the Lemon and Orange fruit juices were subjected to screening against enteric pathogens, E.coli, Salmonella paratyphy B, and Shigella sonnei. Antimicrobial analysis was done by using agar well diffusion method against selected enteric bacteria. The MIC values were determined by using U.V. Spectrophotometer. The fresh crude Lemon fruit juice produced the highest antimicrobial activity against Salmonella para.B and Shigella sonnei followed by E.coli and fresh crude Orange fruit juice produced the highest antimicrobial activity against Shigella sonnei and Salmonella para.B. followed by E.coli. The antimicrobial activity of standard antibiotic Ampicillin was studied in comparison with Lemon and Orange fruit juices. The Minimum inhibitory concentration observed at 25% conc. of lemon juice against Salmonella paratyphy B, and Shigella sonnei and 25% concentration of orange juice against Shigella sonnei. The phytochemical analysis showed the presence of phenols, flavonoids, glycosides, steroid, saponin, and reducing sugar in citrus fruit juices.

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

    Science.gov (United States)

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

    2016-11-01

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

  18. 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.

  19. Optimization of process parameters for enhanced production of Jamun juice using Pectinase (Aspergillus aculeatus) enzyme and its characterization

    OpenAIRE

    Ghosh, Payel; Pradhan, Rama Chandra; Mishra, Sabyasachi

    2016-01-01

    Jamun fruit comprises of seed and thick pulp. The pectin–protein bond of the thick pulp creates difficulty in making juice. Clear Jamun juice is not available in the market, so there is a need for extraction of juice with maximum yield. The goal of this research is to obtain high yield of clarified juice with the help of Pectinase (Aspergillus aculeatus) enzyme. The study was conducted at different enzyme concentration (0.01–0.1%), time duration (40–120 min), and temperature (30–50 °C). Vario...

  20. 21 CFR 146.135 - Orange juice.

    Science.gov (United States)

    2010-04-01

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

  1. 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.

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

    Science.gov (United States)

    Ehling, Stefan; Cole, Shannon

    2011-03-23

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

  3. 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.

  4. Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects.

    Science.gov (United States)

    Toaldo, Isabela Maia; Cruz, Fernanda Alves; Alves, Tatiana de Lima; de Gois, Jefferson Santos; Borges, Daniel L G; Cunha, Heloisa Pamplona; da Silva, Edson Luiz; Bordignon-Luiz, Marilde T

    2015-04-15

    Grapes are rich in polyphenols with biologically active properties. Although the bioactive potential of grape constituents are frequently reported, the effects of Brazilian Vitis labrusca L. grape juices ingestion have not been demonstrated in humans. This study identified the phenolic and elemental composition of red and white grape juices and the effect of organic and conventional red grape juice consumption on lipid peroxidation in healthy individuals. Concentrations of anthocyanins, flavanols and phenolic acids and the in vitro antioxidant activity were significantly higher in the organic juice. The macro-elements K, Ca, Na and Mg were the most abundant minerals in all juices. The acute consumption of red grape juices promoted significant decrease of lipid peroxides in serum and TBARS levels in plasma. It is concluded that red V. labrusca L. grape juices produced in Southern Brazil showed lipid peroxidation inhibition abilities in healthy subjects, regardless of the cultivation system.

  5. LC-MS/MS法测定浓缩果汁中2-氨基苯并咪唑、多菌灵、噻菌灵、甲基硫菌灵的残留量%Determination of 2-aminobenzimidazole,carbendazim,triabendazole,thiophanate-methyl in concentrated fruit juice by LC-MS/MS

    Institute of Scientific and Technical Information of China (English)

    黄文雯; 刘晓松; 郑玲; 宁恩创

    2012-01-01

    A liquid chromatography with electrospray tandem mass spectrometry method was developed for quantitative determination of 2-aminobenzimidazole,carbendazim,triabendazole,thiophanate-methyl in concentrated fruit juice. Apple,mango,pineapple,pear,orange,lychee,passion fruit juice concentrate were selected as samples. The samples were extracted by acetonitrile and purified by PSA column. With methanol-10mmol/L ammonium acetate (containing 0.1% volume concentration of formic acid) as mobile phase gradient elution,extractions of samples were separated by ZORBAX Eclipse XDB-C18 column and detected by electrospray tandem mass spectrometry with ESI+ and multiple reaction monitoring(MRM) modes. Results showed that the mean recoveries ranged from 70.3%~109.8% with relative standard deviations in the range of 0.1%~10.9% when the spiked concentrations of 2-amino-benzimidazole were 2,4,20μg/kg and thiophene benomyl,carbendazim,thiophanate-methyl were 1,2,10μg/kg respectively. And the limits of detections of 2-amino-benzimidazole,carbendazim,thiabendazole,thiophanate-methyl were 2,1,1,1μg/kg. This method can be used to accurately and efficiently detect these four fungicides residues in concentrated fruit juice so it can be an important measure to monitor and control the quality of concentrated fruit juice.%建立了同时测定浓缩果汁中2-氨基苯并咪唑、噻菌灵、多菌灵、甲基硫菌灵的LC-MS/MS检测法。选取苹果、芒果、菠萝、梨、橙、荔枝、西番莲7种浓缩果汁进行了研究,样品采用乙腈提取,经PSA(乙二胺基N-丙基柱)柱净化后用LC-MS/MS测定。色谱条件是以甲醇-10mmol/L的乙酸铵(含0.1%体积浓度的甲酸)为流动相进行梯度洗脱,待测物经ZORBAX Eclipse XDB-C18柱分离,最后用电喷雾正离子(ESI+)和多反应监测模式(MRM)进行MS测定。结果表明,当2-氨基苯并咪唑添加水平为2、4、20μg/kg,噻菌灵、多菌灵、甲基硫菌灵添加水平为1、2、10

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

    Science.gov (United States)

    Sharma, Harsh P; Patel, Hiral; Sugandha

    2017-04-13

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

  7. Varietal blends as a way of optimizing and preserving the anthocyanin content of pomegranate (Punica granatum L.) juices.

    Science.gov (United States)

    Mena, Pedro; Martí, Nuria; García-Viguera, Cristina

    2014-07-23

    Anthocyanins are unstable compounds prone to degradation during storage of pomegranates juices, leading to disadvantageous color changes. Blending varietal pomegranate juices could be useful not only to preserve the genuine characteristics of fresh juices but also to study different factors affecting anthocyanin stability while maintaining to the utmost the matrix studied. The effects of critical factors such as anthocyanin concentration, pH, and endogenous ascorbic acid on pigment integrity were assessed through the study of the degradation kinetics of pomegranate phytochemicals in blended juices made from two distinct cultivars ('Wonderful' and 'Mollar de Elche'). Pigment concentration and pH were the factors affecting anthocyanin stability, whereas ascorbic acid did not alter the degradation of anthocyanins. These results contributed to the definition of the so-called "cultivar effect" and to preserving to a great extent the anthocyanin load and color characteristics of fresh varietal juices, avoiding phytochemical degradation and browning development during storage.

  8. 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...

  9. Nitrogen and carbon assimilation by Saccharomyces cerevisiae during Sauvignon blanc juice fermentation.

    Science.gov (United States)

    Pinu, Farhana R; Edwards, Patrick J B; Gardner, Richard C; Villas-Boas, Silas G

    2014-12-01

    To investigate the assimilation and production of juice metabolites by Saccharomyces cerevisiae during winemaking, we compared the metabolite profiles of 63 Sauvignon blanc (SB) grape juices collected over five harvesting seasons from different locations of New Zealand before and after fermentation by the commercial wine yeast strain EC1118 at 15 °C. Metabolite profiles were obtained using gas chromatography-mass spectrometry and nuclear magnetic resonance and the oenological parameters were determined by Fourier transform infrared spectroscopy. Our results revealed that the amino acids threonine and serine were the most consumed organic nitrogen sources, while proline and gamma-aminobutyric acid were the least consumed amino acids during SB juice fermentation. Saccharomyces cerevisiae metabolised some uncommon nitrogen sources (e.g. norleucine, norvaline and pyroglutamic acid) and several organic acids, including some fatty acids, most likely after fermenting the main juice sugars (glucose, fructose and mannose). However, consumption showed large variation between juices and in some cases between seasons. Our study clearly shows that preferred nitrogen and carbon sources were consumed by S. cerevisiae EC1118 independent of the juice fine composition, whilst the consumption of other nutrient sources mainly depended on the concentration of other juice metabolites, which explains the uniqueness of each barrel of wine.

  10. Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions

    Directory of Open Access Journals (Sweden)

    Anamaria Pop

    2014-05-01

    Full Text Available Nowadays, the interest in antioxidants, mainly present in fruits and vegetables, has prompted research in the field of commercial beverages. Taking into account new requirements to improve the quality of feeding behaviour by getting juices without added sugar, the consumer health benefits and high organoleptics properties, it was decided to study the correlation quality of raw pomegranates with other vegetables such as celery, carrot and sharon fruit in order to obtain pomegranate juice with vegetable additions. The vegetable raw materials were chosen in order to improve the quality and organoleptic properties of the pomegranate juice with vegetable additions by optimizing the “in-house” method, to obtaining a stable formulation. The main objectives of the study were characterization of raw and addition materials, studied by psycho-chemical analysis, evaluating of the antioxidant capacity of 4 types of pomegranate juice with additions in different proportions,  establish the best type of mixture juice. Consumer preference was established in sensory analysis  based on hedonic test with 9 point scale, the type of juice with additions with the following concentrations: pomegranate 50%, Sharon 10%, celery 30%, carrot 10%. Positive correlations were performed between antioxidant capacity and type of juice preferred by consumers.

  11. Carotenoid bioaccessibility in pulp and fresh juice from carotenoid-rich sweet oranges and mandarins.

    Science.gov (United States)

    Rodrigo, María Jesús; Cilla, Antonio; Barberá, Reyes; Zacarías, Lorenzo

    2015-06-01

    Citrus fruits are a good source of carotenoids for the human diet; however, comparative studies of carotenoids in different citrus food matrices are scarce. In this work the concentration and bioaccessibility of carotenoids in sweet oranges and mandarins with marked differences in carotenoid composition were evaluated in pulp and compared to those in fresh juice. The pulp and juice of the red-fleshed Cara Cara sweet orange variety was highly rich in carotenes (mainly lycopene and phytoene) compared to standard Navel orange, while β-cryptoxanthin and phytoene predominated in mandarins. Total carotenoid content in the pulp of the ordinary Navel orange and in the red-fleshed Cara Cara orange, as well as in the Clementine mandarin were higher than in the corresponding juices, although individual carotenoids were differentially affected by juice preparation. Bioaccessibility of the bioactive carotenoids (the ones described to be absorbed by humans) was greater in both pulp and juice of the carotenoid-rich Cara Cara orange compared to the Navel orange while increasing levels of β-cryptoxanthin were detected in the bioaccessible fractions of pulp and juice of mandarins postharvest stored at 12 °C compared to freshly-harvested fruits. Overall, results indicated that higher soluble bioactive carotenoids from citrus fruits and, consequently, potential nutritional and health benefits are obtained by the consumption of pulp with respect to fresh juice.

  12. 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 the flavonoids in order to facilitate better analysis.         In the current study, the major solutes in black currant juice are fructose (32 ± 3 g/l), glucose (22 ± 3 g/l), sucrose (1.6 ± 0.2 g/l) and organic acids (28.9 ± 0.1 g/l). The flavonoids in black currant juice are mainly (97......%) comprised by the glucosides and rutinosides of cyanidin and delphinidin [2]. The content of these flavonoids in black currant juice is measured to (1.5 ± 0.1 g/l). The separation process consists of nanodiafiltration on flat sheet membranes with a nominal molecular weight cut off of 1,000 Da. The separation...... process was monitored by comparing concentrations of the four flavonoids and the sugars and acids in permeate and retentate. The flavonoids in the juice have a molecular weight between 449 and 611 Da and should be able to pass the pores of the membrane. However this study shows that the flavonoids...

  13. 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.

  14. Anthocyanins and color degradation in ozonated grape juice.

    Science.gov (United States)

    Tiwari, B K; O'Donnell, C P; Patras, A; Brunton, N; Cullen, P J

    2009-11-01

    Grape juice samples were ozonated with processing variables of ozone concentration (1.6-7.8% w/w) and treatment time (0-10 min). Effects of processing variables on grape juice color values (L, a and b) and anthocyanins were determined. The changes in lightness (L) values and total color difference (TCD) values were fitted well to zero-order kinetics whereas, a and b followed first-order kinetics. Three major anthocyanins were observed in the grape juice namely cyanidin-3-O-glucoside (Cy3Gl, 133.9 mg/L), delphinidin-3-O-glucoside (Dy3Gl, 21.4) and malvidin-3-O-glucoside (My3Gl, 3.2mg/L). Significant reductions in anthocyanin content were observed during ozonation. During ozonation Cy3Gl was found to be stable compared to Dy3Gl and My3Gl. Changes in Cy3Gl were fitted well to the fraction conversion model. The results presented in this study indicate that both color and anthocyanin content are significantly affected during ozone processing. Thus, the effects of ozonation on the grape juice should be considered by processors prior to its adoption as a preservation technique.

  15. 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.

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

    Science.gov (United States)

    Selvamuthukumaran, Meenakshisundaram; Khanum, Farhath

    2014-12-01

    The response surface methodology was used to optimize the spray drying process for development of seabuckthorn fruit juice powder. The independent variables were different levels of inlet air temperature and maltodextrin concentration. The responses were moisture, solubility, dispersibility, vitamin C and overall color difference value. Statistical analysis revealed that independent variables significantly affected all the responses. The Inlet air temperature showed maximum influence on moisture and vitamin C content, while the maltodextrin concentration showed similar influence on solubility, dispersibility and overall color difference value. Contour plots for each response were used to generate an optimum area by superimposition. The seabuckthorn fruit juice powder was developed using the derived optimum processing conditions to check the validity of the second order polynomial model. The experimental values were found to be in close agreement to the predicted values and were within the acceptable limits indicating the suitability of the model in predicting quality attributes of seabuckthorn fruit juice powder. The recommended optimum spray drying conditions for drying 100 g fruit juice slurry were inlet air temperature and maltodextrin concentration of 162.5 °C and 25 g, respectively. The spray dried juice powder contains higher amounts of antioxidants viz., vitamin C, vitamin E, total carotenoids, total anthocyanins and total phenols when compared to commercial fruit juice powders and they are also found to be free flowing without any physical alterations such as caking, stickiness, collapse and crystallization by exhibiting greater glass transition temperature.

  17. 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

  18. Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice.

    Science.gov (United States)

    Jafari, S M; Jabari, S S; Dehnad, D; Shahidi, S A

    2017-03-01

    In this research, our main idea was to apply thermal processing by nanofluids instead of conventional pasteurization processes, to shorten duration of thermal procedure and improve nutritional contents of fruit juices. Three different variables of temperature (70, 80 and 90 °C), nanofluid concentration (0, 2 and 4%) and time (30, 60 and 90 s) were selected for thermal processing of tomato juices by a shell and tube heat exchanger. The results demonstrated that 4% nanofluid concentration, at 30 °C for 30 s could result in 66% vitamin C retention of fresh juice while it was about 56% for the minimum nanofluid concentration and maximum temperature and time. Higher nanoparticle concentrations made tomato juices that require lowered thermal durations, because of better heat transfer to the product, and total phenolic compounds dwindle less severely; In fact, after 30 s thermal processing at 70 °C with 0 and 4% nanoparticles, total phenolic compounds were maintained by 71.9 and 73.6%, respectively. The range of total soluble solids for processed tomato juices was 5.4-5.6, meaning that nanofluid thermal processing could preserve the natural condition of tomato juices successfully. Based on the indices considered, a nanofluid thermal processing with 4% nanoparticle concentration at the temperature of 70 °C for 30 s will result in the best nutritional contents of final tomato juices.

  19. Dynamic headspace analysis of fresh tomato juices.

    Science.gov (United States)

    Sucan, M K; Russell, G F

    2001-01-01

    The methods used to isolate volatile compounds for GC analyses can cause profound effects on the quantitative and qualitative composition of the injected sample, and exert a great influence in the resultant bioactivity of volatiles. Especially with plant tissues like tomatoes, the isolation of volatile constituents using classical methods may yield results which are not representative of the chemicals present in the natural material. Headspace sampling methods may be advantageous in capturing the same volatile compounds emitted from tomatoes that are detected by the human nose. This study utilized an extremely sensitive dynamic headspace sampling with thermal desorption method to determine volatile components of fresh tomato juices. The method proved very sensitive for the isolation of tomato volatiles and concentrations of flavor compounds were much greater than related literature studies.

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

    Science.gov (United States)

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

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

  1. Det globale marked for juice

    DEFF Research Database (Denmark)

    Hansen, Henning Otte

    2015-01-01

    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...

  2. Measurement of thermal characteristics of spray-dried milk and juice blend.

    Science.gov (United States)

    Afifi, Hanan S; Abu Shelaibi, A A; Laleye, L C; Ismail, I A

    2009-01-01

    Blended concentrated grape/peach (G/P) juice 60% total soluble solids (TSS) with condensed whole cow milk 40% TSS (1.5:8.5) was spray dried using a pilot-scale spray drier FT 80 at feeding pressure 7,000 Pa, at chamber temperature 180 degrees C and at chamber pressure -110 Pa. The glass transition state of blended G/P juice-milk powder, three pure sugars (glucose, sucrose and lactose) and casein were studied using differential scanning calorimetry. The calorimetry showed that G/P juice-milk powder is a glassy material. The glass transition temperature of blended G/P juice-milk powder at 0.248 water activity was 42 degrees C, compared with commercial full milk powder (control) of 29 degrees C at 0.334 at water activity (a(w)).

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

    Directory of Open Access Journals (Sweden)

    Lilian Yukari Yamamoto

    2015-12-01

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

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

    Directory of Open Access Journals (Sweden)

    Yamamoto Lilian Yukari

    2015-01-01

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

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

    Science.gov (United States)

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

    2016-11-01

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

  6. Characterisation of calamansi (Citrus microcarpa). Part II: volatiles, physicochemical properties and non-volatiles in the juice.

    Science.gov (United States)

    Cheong, Mun Wai; Zhu, Danping; Sng, Jingting; Liu, Shao Quan; Zhou, Weibiao; Curran, Philip; Yu, Bin

    2012-09-15

    Calamansi juices from three countries (Malaysia, the Philippines and Vietnam) were characterised through measuring volatiles, physicochemical properties and non-volatiles (sugars, organic acids and phenolic acids). The volatile components of manually squeezed calamansi juices were extracted using dichloromethane and headspace solid-phase microextraction, and then analysed using gas chromatography-mass spectrometry/flame ionisation detector, respectively. A total of 60 volatile compounds were identified. The results indicated that the Vietnam calamansi juice contained the highest amount of volatiles. Two principal components obtained from principal component analysis (PCA) represented 89.65% of the cumulative total variations of the volatiles. Among the non-volatile components, these three calamansi juices could be, to some extent, differentiated according to fructose and glucose concentrations. Hence, this study of calamansi juices could lead to a better understanding of calamansi fruits.

  7. Microbial modeling of thermal resistance of Alicyclobacillus acidoterrestris CRA7152 spores in concentrated orange juice with nisin addition Modelagem microbiana da resistência térmica de esporos de Alicyclobacillus acidoterrestris CRA7152 em suco de laranja concentrado com adição de nisina

    Directory of Open Access Journals (Sweden)

    Wilmer Edgard Luera Peña

    2009-09-01

    Full Text Available The nisin effect on thermal death of Alicyclobacillus acidoterrestris CRA 7152 spores in concentrated orange juice (64ºBrix was studied. Concentrations of 0, 50, 75 and 100 IU of nisin/ml juice, at temperatures of 92, 95, 98 and 102ºC were evaluated. The quadratic polynomial model was used to analyze the effects of the factors and their interaction. Verification of surviving spores was carried out through plating in K medium (pH 3.7. The results showed that the D values without nisin addition were 25.5, 12.9, 6.1 and 2.3 min for 92, 95, 98 and 102ºC respectively. With addition of nisin into the juice there was a drop of heat resistance as the concentration was increased at a same temperature. With 30, 50, 75, 100 and 150 IU/ml at 95ºC, the D values were 12.34, 11.38, 10.49, 9.49 and 9.42 min respectively, showing that a decrease in the D value up to 27% can be obtained. The second order polynomial model established with r² = 0.995 showed that the microorganism resistance was affected by the action of temperature followed by the nisin concentration. Nisin therefore is an alternative for reducing the rigor of the A. acidoterrestris CRA 7152 thermal treatment.Estudou-se o efeito da nisina na inativação térmica dos esporos de Alicyclobacillus acidoterrestris CRA 7152 em suco de laranja concentrado (64 ºBrix. Foram avaliadas as concentrações de 0, 50, 75 e 100 UI de nisina/ml de suco nas temperaturas de 92, 95, 98 e 102 ºC. Foi utilizado o modelo polinomial quadrático para analisar os efeitos dos fatores e suas interações. A contagem dos esporos sobreviventes foi feita através de plaqueamento em meio K (pH = 3,7. De acordo com os resultados obtidos encontrouse um valor de D sem adição de nisina de 25,5; 12,9; 6,1 e 2,3 min para as temperaturas de 92, 95, 98 e 102 ºC respectivamente. Quando a nisina foi adicionada ao suco observouse uma queda na resistência térmica em função do aumento da concentração de nisina para os mesmos

  8. 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...

  9. 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)

  10. Microbiological Quality of Fresh Nopal Juice.

    Science.gov (United States)

    Hernández-Anguiano, Ana María; Landa-Salgado, Patricia; Eslava-Campos, Carlos Alberto; Vargas-Hernández, Mateo; Patel, Jitendra

    2016-12-10

    The consumption of fresh nopal cactus juice is widely popular among health-conscious consumers in Mexico. The juice is prepared from fresh cladodes that have only been rinsed with tap water and are not subjected to a pasteurization or terminal bacterial reduction process. The aim of this study was to evaluate the microbial quality of commercially available fresh juices (n = 162) made with nopal in Texcoco, State of Mexico, during the summer and spring season. Standard microbiological methods, the PCR technique and the serological method were used for isolation and identification of bacteria. All samples contained total coliforms and 91% were positive for Escherichia coli. Although total coliforms and E. coli were detected throughout the study, their populations were significantly lower (p nopal juices is unacceptable due to its health significance. The information generated in this study is relevant for human health risk assessment associated with the consumption of unpasteurized nopal juices and potential interventions to minimize pathogen contamination.

  11. Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26.

    Science.gov (United States)

    Dimitrovski, Darko; Velickova, Elena; Dimitrovska, Maja; Langerholc, Tomaz; Winkelhausen, Eleonora

    2016-01-01

    A probiotic strain Lactobacillus plantarum PCS26 was used to ferment Jerusalem artichoke juice. Growth kinetics of the bacterial strain was followed during juice fermentation both in flask and in laboratory fermentor. Jerusalem artichoke showed to be an excellent source of nutrients for L. plantarum PCS26 growth. The culture grew very well reaching more than 10(10) cfu/ml in just 12 h. The pH changed from the initial 6.5 to 4.6 at the end of fermentation. The culture hydrolyzed fructooligosaccharides present in the Jerusalem artichoke juice, yielding fructose which was presumably consumed along with the malic acid as energy and carbon source. Lactic acid was the main metabolite produced in concentration of 4.6 g/L. Acetic and succinic acid were also identified. Sensory evaluation of the fermented Jerusalem artichoke juice and its mixtures with blueberry juice showed that the 50/50 % v/v mixture would be very well accepted by the consumers. Above 80 % of the panelists would buy this drink, and over 60 % were willing to pay more for it. Culture survivability in the fermented juices during storage at 4-7 °C was assayed by the Weibullian model. The product shelf-life was extended from 19.70 ± 0.50 days of pure Jerusalem artichoke juice to 35.7 ± 6.4 days of the mixture containing 30 % blueberry juice.

  12. Dehydrated melon containing antioxidants and calcium from grape juice

    Directory of Open Access Journals (Sweden)

    Hulda N. M. Chambi

    2016-11-01

    Full Text Available Background: Grape juice has a high antioxidant potential, capable of fighting oxidative processes in the body. The juice is mainly marketed in its concentrated form, which has a high content of glucose and fructose. The juice concentrate may then be used as an osmotic agent to dehydrated fruit with a relatively short shelf-life at room temperature, such as melon. The osmotic dehydration process can also be combined with conventional drying in order to further reduce the water activity (a w of the product. Finally, the antioxidant-rich melon meets the consumers’ demand for foods which contain ingredients that may impart health benefits. Results: Melon dehydrated by osmotic process at 200, 400 and 600 mbar, using grape juice concentrate (GJC, showed no significant differences in physical characteristics (a w , °Brix, and moisture content. Higher efficiency was observed when dehydration was performed at 200 mbar. After osmotic dehydration with GJC, both plasmolysis of the melon cells and an increase in intercellular spaces were observed by optical microscopy, with no negative impact on the mechanical properties (True stress, Hencky’s strain and deformability modulus. Calcium present in GJC was impregnated into the melon matrix, thus contributing with the mineral composition and mechanical properties of the final product. No significant differences were observed for the antioxidant capacity of melon dehydrated both with GJC and GJC followed by air-drying at 50 and 70°C. This demonstrates that it is possible to combine the two processes to obtain a product with intermediate moisture without decreasing its antioxidant capacity. The samples scored above the acceptable limit (>5 varying between like slightly to like moderately, resulting in a purchase intent with average scores between 3 (maybe/maybe not buy and 4 (probably would buy. Conclusions: A product with intermediate water activity, acidic, firm, high antioxidant capacity, rich in calcium

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

    Directory of Open Access Journals (Sweden)

    Jeanette Klink

    2014-10-01

    Full Text Available 800x600 Purpose/Value – The objective of this paper is to determine (1 the extent to which sustainability serves as a sales argument and (2 which areas of sustainability are communicated in the fruit juice industry. This seems promising against the background that there are several ethical challenges the fruit juice chain is increasingly confronted with and consumers demand for sustainable products is also rising. Design/Methodology – A market investigation at the Point-of Sale (POS was conducted in July 2013. On-product communication of all fruit juice products (‘not from concentrate (NFC’ fruit juices, ’reconstituted (RECON’ fruit juices, fruit nectars and smoothies from five retailers (two full-range retailers, two discounters, one organic supermarket was analyzed. The data was evaluated using content analysis. Results/Findings – Overall, 562 fruit juices were examined. Results reveal that nearly one quarter of the products has labels signaling sustainable aspects. However, most of those products were found in the organic food retailer and are organic juices. Only a small number of products consider other areas of sustainability, such as social concerns or regional production. Discussion/Conclusion – Communicating sustainability aspects of fruit juice production via on-package labels is scarce in conventional retail stores. In view of the ethical challenges present in the fruit juice chain and discussed in the paper, the increasing demand of consumers for sustainable products and the high competition in the sector, communicating different sustainability aspects can be an opportunity for fruit juice producers and retailers to differentiate their products on the highly saturated fruit juice market.  Normal 0 21 false false false DE X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso

  14. 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.

  15. Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil.

    Science.gov (United States)

    Ma, Tingting; Luo, Jiyang; Tian, Chengrui; Sun, Xiangyu; Quan, Meiping; Zheng, Cuiping; Kang, Lina; Zhan, Jicheng

    2015-03-01

    The effect of three processing units (blanching, enzyme liquefaction, pasteurisation) on chemical composition and antimicrobial activity of carrot juice essential oil was investigated in this paper. A total of 36 compounds were identified by GC-MS from fresh carrot juice essential oil. The main constituents were carotol (20.20%), sabinene (12.80%), β-caryophyllene (8.04%) and α-pinene (6.05%). Compared with the oil of fresh juice, blanching and pasteurisation could significantly decrease the components of the juice essential oil, whereas enzyme liquefaction had no considerable effect on the composition of juice essential oil. With regard to the antimicrobial activity, carrot juice essential oil could cause physical damage and morphological alteration on microorganisms, while the three different processing units showed noticeable differences on the species of microorganisms, the minimum inhibitory concentration and minimum bactericidal concentration. Results revealed that the carrot juice essential oil has great potential for application as a natural antimicrobial applied in pharmaceutical and food industries.

  16. 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

  17. Badania nad wpływem wirowania na ukorzenianie się zdrwniałych sadzonek czarnych porzeczek [Effect of centrifugation on the rooting of the blackcurrant cuttings

    Directory of Open Access Journals (Sweden)

    Janusz Lipecki

    2015-06-01

    Full Text Available Hardwood cuttings of the blackcurrant, cv. Blacksmith, were centrifuged at five different periods at 1500, 2750 and 5000 rpm, for 10, 20 and 40 min and diffusates were collected. The rooting response was examined after three weeks. The activity of the growth substances in the diffusates was studied using bioassays. Stimulation of the rooting of cuttings was observed when low speeds (1500 rpm and short durations of centrifugation (10 - 20 min were used. Higher speeds and longer times usually had a negative influence on the rooting. A tendency for more rooting cofactors and growth inhibitors to diffuse in treatments with high speeds and long periods of the centrifugation was observed in the first three experimentation periods.

  18. International multidimensional authenticity specification (IMAS) algorithm for detection of commercial pomegranate juice adulteration.

    Science.gov (United States)

    Zhang, Yanjun; Krueger, Dana; Durst, Robert; Lee, Rupo; Wang, David; Seeram, Navindra; Heber, David

    2009-03-25

    The pomegranate fruit ( Punica granatum ) has become an international high-value crop for the production of commercial pomegranate juice (PJ). The perceived consumer value of PJ is due in large part to its potential health benefits based on a significant body of medical research conducted with authentic PJ. To establish criteria for authenticating PJ, a new International Multidimensional Authenticity Specifications (IMAS) algorithm was developed through consideration of existing databases and comprehensive chemical characterization of 45 commercial juice samples from 23 different manufacturers in the United States. In addition to analysis of commercial juice samples obtained in the United States, data from other analyses of pomegranate juice and fruits including samples from Iran, Turkey, Azerbaijan, Syria, India, and China were considered in developing this protocol. There is universal agreement that the presence of a highly constant group of six anthocyanins together with punicalagins characterizes polyphenols in PJ. At a total sugar concentration of 16 degrees Brix, PJ contains characteristic sugars including mannitol at >0.3 g/100 mL. Ratios of glucose to mannitol of 4-15 and of glucose to fructose of 0.8-1.0 are also characteristic of PJ. In addition, no sucrose should be present because of isomerase activity during commercial processing. Stable isotope ratio mass spectrometry as > -25 per thousand assures that there is no added corn or cane sugar added to PJ. Sorbitol was present at 25 mg/L is indicative of added grape products. Malic acid at >0.1 g/100 mL indicates adulteration with apple, pear, grape, cherry, plum, or aronia juice. Other adulteration methods include the addition of highly concentrated aronia, blueberry, or blackberry juices or natural grape pigments to poor-quality juices to imitate the color of pomegranate juice, which results in abnormal anthocyanin profiles. To adjust the astringent taste of poor-quality juice or peel extract, addition

  19. 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.

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

    Science.gov (United States)

    Hernández-Herrero, J A; Frutos, M J

    2015-04-15

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

  1. Efeito do tratamento térmico na concentração de carotenóides, compostos fenólicos, ácido ascórbico e capacidade antioxidante do suco de tangerina murcote Effect of thermal treatment on the carotenoid, phenolic compound and ascorbic acid concentrations, and the antioxidant capacity of murcott tangerine juice

    Directory of Open Access Journals (Sweden)

    André de Souza Dutra

    2012-09-01

    possibilitaram menores alterações e/ou maiores retenções nos compostos determinados.This study evaluated the effect of thermal treatment on the total carotenoid concentration, the carotenoid profile (lutein, zeaxanthin, β-cryptoxanthin and β-carotene, total phenolic compound content, ascorbic acid content and antioxidant capacity of Murcott Tangerine juice. Using a tubular heat exchanger eleven treatments were evaluated based on a full 2² factorial design with three replicates at the central point, four axial points and a region of observation from 88 to 100 ºC and from 16 to 44 s. The total carotenoid content decreased significantly in almost all treatments when compared with the results obtained for the fresh juice. The carotenoid levels (lutein, zeaxanthin and β-cryptoxanthin were not significantly reduced by most of the treatments studied, and the β-carotene content was not significantly changed by any treatment. For the carotenoid contents, the analysis of variance showed no significant interactions between the variables of temperature and time. The levels of ascorbic acid and total phenolic compounds decreased in six of the conditions evaluated, while in four treatments an increase in the total phenolic compounds was observed, probably due to evaporation of water from the juice. The greatest reduction and the greatest increase of, respectively, ascorbic acid and total phenolic compounds were observed for the binomial of 100 ºC/30 s. The ascorbic acid content was significantly influenced by the temperature, and its degradation process can be described using a quadratic model. All the treatments applied reduced the antioxidant capacity of the juice, but the reduction was higher for the binomial 100 ºC/30 s. The nutritional characteristics of the juice were little affected by the changes observed, and the heat treatments carried out at 94 ºC for 16 to 44 s allowed for the smallest changes and/or the highest retentions of the determined compounds.

  2. 稳定同位素比质谱法测定苹果和浓缩苹果汁的δ~(13)C值%Determination of δ~(13)C Values of Apple and Apple Juice Concentrate by the Stable Isotopes Ratio-Mass Spectrometry

    Institute of Scientific and Technical Information of China (English)

    张遴; 蔡砚; 李高华; 王昌钊

    2012-01-01

    The reference standard selected is traceable to the CRM of olive oil [Cat.No.B 2172,Batch 3130,with its δ13C value(vs.PDB) of(-28.51±0.16)‰] obtained from IAEA and the stable isotopes ratio mass spectrometry was used for the determination of δ13C of apple pulp and apple juice,on the base of which the range of δ13C values of apples produced in our country was determined and the quality of apple juice produced was appraised.The apple sample was peeled and the pulp was sliced and made into paste.After centrifuging,the supernatant was taken and heated at 75 ℃ for 2-3 h to condense it to a syrupy state,having its Brix degree of about 70.In general,the sample of apple juice concentrate was in syrupy state and having its Brix degree of around 70.Two μL of either of the above samples,as well as 2 μL of the olive oil standard were taken and placed in tin cups separately for MS analysis.Values of ratio of the stable isotopes of 13C and 12C were substituted into the given formula and the values of δ13C were calculated.Precision was tested and values of RSD′s(n=11) obtained were all less than 0.021%.The range of δ13C values for apples grown in various origin in our country was between-29.17‰ and-23.33‰.%用从国际原子能机构溯源得到的橄榄油标准物质[Cat No.B 2172-Batch 3130,其δ13CPDB为(-28.51±0.16)‰]作标准,应用稳定同位素比质谱法测定了苹果和苹果汁的δ13 C值,并以此确定国产苹果的δ13 C值的范围和鉴定制成的果汁的质量。苹果样品去皮后切碎,打成糊状,离心后取其上清液,在75℃加热2~3h至呈黏稠状液体,冷却至室温。此时其糖度约为70Brix。浓缩苹果汁样品是黏稠液体,其糖度一般也在70Brix左右。取2μL上述样品置于锡杯中,按方法处理后供质谱分析。标准物质的进样量为2μL。按所测得碳的稳定同位素13C与12C的比值代入所给公式计算δ13 C值。结果表明:方法的精密度较

  3. The Analgesic Effect of Pineapple Fruit Juice on Mice

    Directory of Open Access Journals (Sweden)

    Ainul Atiqah binti Hilmi

    2014-08-01

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

  4. Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes.

    Science.gov (United States)

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

    2009-01-01

    The flavor characteristics of pennywort juices with added sugar treated by ultra-high pressure, pasteurization, and sterilization were investigated using solid phase microextraction combined with gas chromatography-mass spectrometry. It was found that sesquiterpene hydrocarbons comprised the major class of volatile components present and the juices had a characteristic aroma due to the presence of volatiles including beta-caryophyllene and humulene and alpha-copaene. In comparison with heated juices, HPP-treated samples could retain more volatile compounds such as linalool and geraniol similar to those present in fresh juice, whereas some volatiles such as alpha-terpinene and ketone class were apparently formed by thermal treatment. All processing operations produced juice that was not significantly different in the concentration of total volatiles. Practical Application: Pennywort juice is considered a nutraceutical drink for health benefits. Therefore, to preserve all aroma and active components in this juice, a nonthermal process such as ultra-high pressure should be a more appropriate technique for retention of its nutritive values than pasteurization and sterilization.

  5. Estimating bergamot juice adulteration of lemon juice by high-performance liquid chromatography (HPLC) analysis of flavanone glycosides.

    Science.gov (United States)

    Cautela, Domenico; Laratta, Bruna; Santelli, Francesca; Trifirò, Antonio; Servillo, Luigi; Castaldo, Domenico

    2008-07-09

    The chemical composition of 30 samples of juices obtained from bergamot (Citrus bergamia Risso and Poit.) fruits is reported and compared to the genuineness parameters adopted by Association of the Industry of Juice and Nectars (AIJN) for lemon juice. It was found that the compositional differences between the two juices are distinguishable, although with difficulty. However, these differences are not strong enough to detect the fraudulent addition of bergamot juice to lemon juice. Instead, we found the high-performance liquid chromatography (HPLC) analysis of the flavanones naringin, neohesperidin, and neoeriocitrin, which are present in bergamot juice and practically absent in the lemon juice, is a convenient way to detect and quantify the fraudulent addition of bergamot juice. The method has been validated by calculating the detection and quantification limits according to Eurachem procedures. Employing neoeriocitrin (detection limit = 0.7 mg/L) and naringin (detection limit = 1 mg/L) as markers, it is possible to detect the addition of bergamot juice to lemon juice at the 1% level. When using neohesperidin as a marker (detection limit = 1 mg/L), the minimal percentage of detectable addition of bergamot juice was about 2%. Finally, it is reported that the pattern of flavonoid content of the bergamot juice is similar to those of chinotto (Citrus myrtifolia Raf) and bitter orange (Citrus aurantium L.) juices and that it is possible to distinguish the three kinds of juices by HPLC analysis.

  6. Grape Juice: Same Heart Benefits as Wine?

    Science.gov (United States)

    ... juice offer the same heart benefits as red wine? Answers from Katherine Zeratsky, R.D., L.D. ... some of the same heart benefits of red wine, including: Reducing the risk of blood clots Reducing ...

  7. Shaji Juice, Healthy Drink from Desert

    Institute of Scientific and Technical Information of China (English)

    Bai Yifeng; Sun Yongjian

    2007-01-01

    @@ We are going to promote the Shaji juice to the world. At present, it has been sold to overseas markets including Japan and Taiwan. The Shaji products, such as Shaji juice and Shaji milk, are organic beverages which have not only very nice tastes, but also be very good to health.Therefore, I am very confident that it will be accepted by the international market.Standard Chartered Bank Outlines China

  8. 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.)

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

    Science.gov (United States)

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

    2014-04-01

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

  10. Potential interaction between pomegranate juice and warfarin.

    Science.gov (United States)

    Komperda, Kathy E

    2009-08-01

    To my knowledge, no published reports have described an interaction between pomegranate juice and warfarin. Investigators from previous animal and in vitro studies have reported a potential for pomegranate juice to inhibit metabolism involving the cytochrome P450 system, an effect that could translate into a clinical drug-diet interaction with warfarin. This case report describes a 64-year-old Caucasian woman who was treated with warfarin for recurrent deep vein thrombosis. She had been receiving a relatively stable dosage of warfarin 4 mg/day for several months, with stable international normalized ratios (INRs). During that time, the patient was consuming pomegranate juice 2-3 times/week. She stopped drinking the juice, and her INRs became subtherapeutic. Her dosage of warfarin was increased to maintain therapeutic anticoagulation. No rechallenge with pomegranate juice was performed. Use of the Drug Interaction Probability Scale indicated a possible relationship between the patient's subtherapeutic INR and the pomegranate juice. Although this potential interaction needs to be explored further, clinicians should be aware of the interaction and thoroughly interview and closely monitor their patients who are receiving warfarin.

  11. 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…

  12. Effect of Agave tequilana juice on cell wall polysaccharides of three Saccharomyces cerevisiae strains from different origins.

    Science.gov (United States)

    Aguilar-Uscanga, Blanca; Arrizon, Javier; Ramirez, Jesús; Solis-Pacheco, Josué

    2007-02-01

    In this study, a characterization of cell wall polysaccharide composition of three yeasts involved in the production of agave distilled beverages was performed. The three yeast strains were isolated from different media (tequila, mezcal and bakery) and were evaluated for the beta(1,3)-glucanase lytic activity and the beta-glucan/ mannan ratio during the fermentation of Agave tequilana juice and in YPD media (control). Fermentations were performed in shake flasks with 30 g l(-1) sugar concentration of A. tequilana juice and with the control YPD using 30 g l(-1) of glucose. The three yeasts strains showed different levels of beta-glucan and mannan when they were grown in A. tequilana juice in comparison to the YPD media. The maximum rate of cell wall lyses was 50% lower in fermentations with A. tequilana juice for yeasts isolated from tequila and mezcal than compared to the bakery yeast.

  13. Enantioseparation of the fungicide imazalil in orange juice by chiral HPLC. Study on degradation rates and extractive/enrichment techniques.

    Science.gov (United States)

    Ruiz-Rodríguez, L; Aguilar, A; Díaz, A N; Sánchez, F G

    2015-07-01

    Imazalil ([1-(β-allyloxy-2,4-dichlorophenethyl)imidazole]) is a systemic chiral fungicide used in postharvest protection of citruses against fungi development for during storage and transportation. The chemical structure of imazalil shows an asymmetric carbon in the C7 position. These enantiomers may have different toxicity. A method for both chiral enantiomers extraction and determination in orange juice is developed in order to provide their concentration and to study the degradation rates in orange juice. Spiked imazalil was extracted from orange juice by dispersive liquid-liquid micro extraction and solid phase extraction. Recovery assays of imazalil enantiomers from spiked orange juice samples showed that solid phase extraction is a better choice in order to obtain higher recovery values. Obtained chromatographic data show that within 24h the (-)-imazalil enantiomer decreases from 0.548 to 0.471 (expressed as enantiomer fraction).

  14. Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction.

    Science.gov (United States)

    Vagiri, Michael; Jensen, Martin

    2017-02-15

    Aronia melanocarpa berries are a rich source of anthocyanins and its pomace, a by-product of juice processing, could be efficiently used for extraction of natural colours for the food industry. This study evaluated the influence blanching, freezing, maceration temperatures (2°C, 50°C) and enzyme treatments before juice pressing on the yield and anthocyanin composition of both juice and pomace. Total anthocyanin levels in pomace were affected mostly by enzyme treatment followed by maceration temperature. The pre-heating of the mash prior to processing increased juice yield and retention of anthocyanins in the pomace. Cold maceration of frozen berries without enzyme addition gave the highest concentrations of anthocyanins in the pomace, and both cold and hot maceration of fresh unblanched berries with enzyme the lowest. The results support future exploitation of natural colours from pomace side streams of Aronia, thus increasing competitiveness of Aronia berry production.

  15. Watermelon juice: a promising feedstock supplement, diluent, and nitrogen supplement for ethanol biofuel production

    Directory of Open Access Journals (Sweden)

    Bruton Benny D

    2009-08-01

    Full Text Available Abstract Background Two economic factors make watermelon worthy of consideration as a feedstock for ethanol biofuel production. First, about 20% of each annual watermelon crop is left in the field because of surface blemishes or because they are misshapen; currently these are lost to growers as a source of revenue. Second, the neutraceutical value of lycopene and L-citrulline obtained from watermelon is at a threshold whereby watermelon could serve as starting material to extract and manufacture these products. Processing of watermelons to produce lycopene and L-citrulline, yields a waste stream of watermelon juice at the rate of over 500 L/t of watermelons. Since watermelon juice contains 7 to 10% (w/v directly fermentable sugars and 15 to 35 μmol/ml of free amino acids, its potential as feedstock, diluent, and nitrogen supplement was investigated in fermentations to produce bioethanol. Results Complete watermelon juice and that which did not contain the chromoplasts (lycopene, but did contain free amino acids, were readily fermentable as the sole feedstock or as diluent, feedstock supplement, and nitrogen supplement to granulated sugar or molasses. A minimum level of ~400 mg N/L (~15 μmol/ml amino nitrogen in watermelon juice was required to achieve maximal fermentation rates when it was employed as the sole nitrogen source for the fermentation. Fermentation at pH 5 produced the highest rate of fermentation for the yeast system that was employed. Utilizing watermelon juice as diluent, supplemental feedstock, and nitrogen source for fermentation of processed sugar or molasses allowed complete fermentation of up to 25% (w/v sugar concentration at pH 3 (0.41 to 0.46 g ethanol per g sugar or up to 35% (w/v sugar concentration at pH 5 with a conversion to 0.36 to 0.41 g ethanol per g sugar. Conclusion Although watermelon juice would have to be concentrated 2.5- to 3-fold to serve as the sole feedstock for ethanol biofuel production, the results

  16. Study on the retentivity of the volatile components of simulated guava juice using ultrafiltration

    Directory of Open Access Journals (Sweden)

    Saad Hashim Khalil

    2002-11-01

    Full Text Available An experimental investigation on retentivity of major guava juice volatile compounds during ultrafiltration is presented in this paper. Simulated guava juice solutions were used throughout the study and the ultrafiltration was carried out in a batch stirred cell system. Polyethersulfone membranes with MWCO of 100,000 and 500,000 were used. The effects of important process operating parameters such as pressure and pectin concentration were studied. It was found that hydrophobic interactions with the membrane are the major factors, which control the flavor retention. A qualitative correlation between component polarity and retentivity was also observed.

  17. Chemical guide parameters for Spanish lemon (Citrus limon (L.) Burm.) juices.

    Science.gov (United States)

    Lorente, José; Vegara, Salud; Martí, Nuria; Ibarz, Albert; Coll, Luís; Hernández, Julio; Valero, Manuel; Saura, Domingo

    2014-11-01

    To contribute for setting reference guideline for commercial juice extracted from the Spanish lemon varieties, chemical composition of 92 direct and 92 reconstituted samples were investigated. In direct lemon juice, titratable acidity was 52.4 g/L, being the citric acid the main component. Glucose, fructose and sucrose concentrations were 7.9, 7.3 and 4.5 g/L, respectively. Predominant mineral was potassium (1264.2mg/L), followed by phosphorous (306 mg/L), calcium (112 mg/L) and magnesium (92.6 mg/L). Hesperidin ranged from 257 to 484.8 mg/L, while water soluble pectins varied between 164.8 and 550 mg/L. Similar values were obtained in reconstituted lemon juice. There are different parameters that did not reach or exceeded the limits proposed by the European Association of the Industry of Juices and Nectars. These levels should be taken into account to modify the present reference guideline and that Spanish lemon juices are not discarded for to have lower or bigger values.

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

    Directory of Open Access Journals (Sweden)

    Rince Alfia Fadri

    2014-01-01

    Full Text Available 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 this research that to be used was experimental by pretest and posted randomized control design progam. The sample of this research was thirty white mice (Rattus Norvegicus. Cholesterol Total, HDL and LDL to be analyzed by WI-M-KK2 BLK-SB methode (Clinical Chemstry Auto Analyzer using tool Selectra E Auto Analyzer. The data was analyzed by Anova test, continued by LSD test using computer program . The result after giving mixture of yogurt and strawberry juice with the dosage 2ml and 3ml per day could obviously reduce LDL Level (p<0,05, Cholesterol Total (p<0,05 and to increase HDL Level (p>0,05. The differentiation in dosis giving showed unmeaning reduction result (p>0,05. Conclusion, the mixture of yogurt and strawberry juice could repair blood lipid profile, where it’s proved to reduce drastically choleterol Total Level, LDL in 30 days.

  19. 雪梨汁饮料工艺的研究%Technology of Sydney Juice

    Institute of Scientific and Technical Information of China (English)

    李思宁

    2012-01-01

    本文以浓缩雪梨汁为原料,通过正交试验设计澄清梨汁饮料,确定梨汁饮料的合理配方.结果表明,浓缩汁含量5%、白砂糖6%、柠檬酸0.18%、香精添加量0.06%,以适量果胶和CMC-Na为复合稳定剂时,可以制成风味、色泽良好的梨汁饮料.%In this paper, concentrated Sydney juice as raw material, by orthogonal experimental to design clarified pear juice drinks, a reasonable formula of pear juice drink was determined. The results showed that the juice content of 5%, 6% sugar, 0.18%citric acid, 0.06% flavor, a modest pectin and CMC-Na as a composite stabilizer, the flavor, color and good pear juice drinks could be made.

  20. Polyacetylene levels in carrot juice, effect of pH and thermal processing.

    Science.gov (United States)

    Aguiló-Aguayo, I; Brunton, N; Rai, D K; Balagueró, E; Hossain, M B; Valverde, J

    2014-01-01

    This research focuses on the study of polyacetylenes in carrot juice and their response to pH, storage and thermal processing conditions. Falcarindiol-3-acetate (FaDOAc) and falcarinol (FaOH) were in fresh carrot juice at concentrations of 73 and 233 μg/L, respectively. Reducing the pH of the raw carrot juice from its natural pH 6.13 to pH 3.5 resulted in 2 and 5 fold better extraction of FaDOAc and FaOH respectively in comparison to a control sample (pH 6.13). Polyacetylenes were retained better in acidified juices and cold storage temperatures (4 °C) for first week of storage with respect to untreated juices. An increase in FaDOAc and FaOH of 10- and 16-fold, respectively, as compared to raw unprocessed samples was observed when processing samples at 90 °C for 1 min. This was assumed to be due to cell wall polysaccharides dissolution. However, negative correlation between total polyacetylenes and hexoses was confirmed by (1)H NMR spectroscopy, indicating some biological links between polyacetylenes and soluble sugars.

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

    Science.gov (United States)

    Monforte, Maria T; Fimiani, Vincenzo; Lanuzza, Francesco; Naccari, Clara; Restuccia, Salvatore; Galati, Enza M

    2014-04-01

    Feijoa sellowiana Berg var. coolidge fruit juice was studied in vivo for the anti-inflammatory activity by carrageenin-induced paw edema test and in vitro for the effects on superoxide anion release from neutrophils in human whole blood. The fruit juice was analyzed by the high-performance liquid chromatography method, and quercetin, ellagic acid, catechin, rutin, eriodictyol, gallic acid, pyrocatechol, syringic acid, and eriocitrin were identified. The results showed a significant anti-inflammatory activity of F. sellowiana fruit juice, sustained also by an effective antioxidant activity observed in preliminary studies on 1,1-diphenyl-2-picrylhydrazyl (DPPH) test. In particular, the anti-inflammatory activity edema inhibition is significant since the first hour (44.11%) and persists until the fifth hour (44.12%) of the treatment. The effect on superoxide anion release was studied in human whole blood, in the presence of activators affecting neutrophils by different mechanisms. The juice showed an inhibiting response on neutrophils basal activity in all experimental conditions. In stimulated neutrophils, the higher inhibition of superoxide anion generation was observed at concentration of 10(-4) and 10(-2) mg/mL in whole blood stimulate with phorbol-myristate-13-acetate (PMA; 20% and 40%) and with N-formyl-methionyl-leucyl-phenylalanine (FMLP; 15% and 48%). The significant reduction of edema and the inhibition of O2(-) production, occurring mainly through interaction with protein-kinase C pathway, confirm the anti-inflammatory effect of F. sellowiana fruit juice.

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

    Science.gov (United States)

    Rahimi, Ebrahim; Rezapoor Jeiran, Masoome

    2015-01-01

    A survey was conducted to determine levels and dietary intake of patulin (PAT) from fruit juices consumed in Iran. PAT content was determined using high performance liquid chromatography-diode array detection in 161 samples of fruit juices including apple, pineapple, pear, peach, pomegranate and white and red grape juices. Results revealed the presence of PAT in 16.1% of the samples examined, ranging from 5 to 190.7 µg/kg. Average and median PAT content in positive samples was 34.5 and 18.5 µg/kg, respectively. PAT concentration in 2.5% of the samples was higher than the maximum limit as set by European regulations for PAT in fruit products (50 µg/kg). Estimated daily intake of PAT by fruit juice was 16.4, 45.9 and 74.6 ng/kg bw/day for Iranian adults, children and babies, respectively. The results of this study showed that PAT does not seem to be a problem in fruit-based drinks commercialised in Iran, except for apple juice.

  3. Sugar-cane juice induces pectin lyase and polygalacturonase in Penicillium griseoroseum

    Directory of Open Access Journals (Sweden)

    Minussi Rosana Cristina

    1998-01-01

    Full Text Available The use of other inducers as substitutes for pectin was studied aiming to reduce the production costs of pectic enzymes. The effects of sugar-cane juice on the production of pectin lyase (PL and polygalacturonase (PG by Penicillium griseoroseum were investigated. The fungus was cultured in a mineral medium (pH 6.3 in a rotary shaker (150 rpm for 48 h at 25oC. Culture media were supplemented with yeast extract and sucrose or sugar-cane juice. Sugar-cane juice added singly to the medium promoted higher PL activity and mycelial dry weight when compared to pectin and the use of sugar-cane juice and yeast extract yielded levels of PG activity that were similar to those obtained with sucrose-yeast extract or pectin. The results indicated that, even at low concentrations, sugar-cane juice was capable of inducing pectin lyase and polygalacturonase with no cellulase activity in P. griseoroseum.

  4. Effects of pomegranate and pomegranate-apple blend juices on the growth characteristics of Alicyclobacillus acidoterrestris DSM 3922 type strain vegetative cells and spores.

    Science.gov (United States)

    Molva, Celenk; Baysal, Ayse Handan

    2015-05-04

    The present study examined the growth characteristics of Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores after inoculation into apple, pomegranate and pomegranate-apple blend juices (10, 20, 40 and 80%, v/v). Also, the effect of sporulation medium was tested using mineral [Bacillus acidoterrestris agar (BATA) and Bacillus acidocaldarius agar (BAA)] and non-mineral containing media [potato dextrose agar (PDA) and malt extract agar (MEA)]. The juice samples were inoculated separately with approximately 10(5)CFU/mL cells or spores from different sporulation media and then incubated at 37°C for 336 h. The number of cells decreased significantly with increasing pomegranate juice concentration in the blend juices and storage time (ppomegranate juices, respectively while the cell counts attained approximately 7.17 log CFU/mL in apple juice after 336 h. On the other hand, the cell growth was inhibited for a certain time, and then the numbers started to increase after 72 and 144 h in 10% and 20% blend juices, respectively. After 336 h, total population among spores produced on PDA, BATA, BAA and MEA indicated 1.49, 1.65, 1.67, and 1.28 log reductions in pomegranate juice; and 1.51, 1.38, 1.40 and 1.16 log reductions in 80% blend juice, respectively. The inhibitory effects of 10%, 20% and 40% blend juices varied depending on the sporulation media used. The results obtained in this study suggested that pomegranate and pomegranate-apple blend juices could inhibit the growth of A. acidoterrestris DSM 3922 vegetative cells and spores.

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

    Science.gov (United States)

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

    2013-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Luiz Henrique Fasolin

    2012-09-01

    Full Text Available 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 factorial experimental design. Interactions between the concentrations of soybean soluble polysaccharide and soy protein isolate exerted a positive effect on the maximum Newtonian viscosity. The stability was positively influenced by the soybean soluble polysaccharide and soy protein isolate concentrations, but the interactions between soy protein isolate and CaCl2 also affected the sedimentation index. These results suggest that soybean soluble polysaccharide is effective in stabilizing fibers and proteins in acidic suspensions due to the increase in viscosity and steric effect caused by the formation of complexes between the soybean soluble polysaccharide and soy protein isolate.

  7. Endogenous enzymes, heat, and pH affect flavone profiles in parsley (Petroselinum crispum var. neapolitanum) and celery (Apium graveolens) during juice processing.

    Science.gov (United States)

    Hostetler, Gregory L; Riedl, Ken M; Schwartz, Steven J

    2012-01-11

    Flavones are abundant in parsley and celery and possess unique anti-inflammatory properties in vitro and in animal models. However, their bioavailability and bioactivity depend in part on the conjugation of sugars and other functional groups to the flavone core. The effects of juice extraction, acidification, thermal processing, and endogenous enzymes on flavone glycoside profile and concentration in both parsley and celery were investigated. Parsley yielded 72% juice with 64% of the total flavones extracted, whereas celery yielded 79% juice with 56% of flavones extracted. Fresh parsley juice averaged 281 mg flavones/100 g and fresh celery juice, 28.5 mg/100 g. Flavones in steamed parsley and celery were predominantly malonyl apiosylglucoside conjugates, whereas those in fresh samples were primarily apiosylglucoside conjugates; this was apparently the result of endogenous malonyl esterases. Acidification and thermal processing of celery converted flavone apiosylglucosides to flavone glucosides, which may affect the intestinal absorption and metabolism of these compounds.

  8. Study on detection method of arbutin in pomegranate juice concentrates by ultra performance liquid chromatography-tandem mass spectrometry%浓缩石榴汁中熊果苷的超高效液相-串联质谱检测方法研究

    Institute of Scientific and Technical Information of China (English)

    何强; 孔祥虹; 李建华; 乐爱山; 吴双民

    2012-01-01

    建立了浓缩石榴汁样品中熊果苷含量测定的固相萃取-超高效液相-串联质谱测定方法。样品用水稀释,HLB和氨基固相萃取柱净化,采用BEHAmide色谱柱(100mm×2.1mm,1.7μm)分离,以乙腈和水梯度洗脱,多反应监测模式测定,定量离子对为m/z271.2〉108.0,定性离子对为m/z271.2〉160.9,外标法定量。熊果苷的检测限为0.006mg/kg,在0.004~0.2mg/L浓度范围内,熊果苷的线性相关系数为0.9994,熊果苷的加标回收率均在80.6%~108.1%范围内,相对标准偏差均低于8.3%。该方法样品净化效果良好,检测简便、快速、准确,能够满足浓缩石榴汁中熊果苷含量测定和定性确证的要求。%A method was developed for the determination of arbutin in pomegranate juice concentrate by solid phase extraction(SPE)and ultra performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS).Samples were diluted by water and then cleanup with HLB and aminopropyl SPE columns.UPLC was performed on a BEH Amide column(100mm×2.1mm,1.7μm)using a gradient acetonitrile-water system as mobile phase,and MS/MS was performed with multiple reation monitoring(MRM)mode using m/z 271.2108.0 as quantitative ion pair and m/z 271.2160.9 as qualitative ion pair.Quantitation was carried out using an external standard method.The detection limit of arbutin was 0.006mg/kg and the calibration curves were linear at the range of 0.004~0.2mg/L with linear correlation coefficient as 0.9994.The recoveries ranged from 80.6% to 108.1% with relative standard deviations less than 8.3%.The results of sample cleanup were well,and the determination method was simple,fast and sufficient.It was suitable for quantitative and qualitative analysis of arbutin in pomegranate juice concentrate.

  9. Validación de la metodología ICUMSA "Draft Method Nº 3" para determinar la concentración de almidón en jugos de caña de azúcar Validation of ICUMSA Draft Method No. 3 to determine starch concentration in sugar cane juice

    Directory of Open Access Journals (Sweden)

    B. Silvia Zossi

    2011-06-01

    quantification at different production stages is common in process industry, where α-amylase enzyme is used to diminish the negative effects arising from an excess in starch contents. The laboratory of Sección Química of Estación Experimental Agroindustrial Obispo Colombres, working under a certified quality management system, always strives to update and replace methodologies with those which produce better results. Thus the application of ICUMSA Draft Method No. 3 was validated for determining starch in sugar cane juice, on account of its simplicity, quick results and the low costs incurred in its use, as compared with other methods previously used in the lab. Parameters were determined to establish its repeatability, reproducibility and uncertainty degrees. Results showed that this technique is appropriate for determining starch in sugar cane juice at concentrations between 43.75 and 500 mg/l, with an uncertainty of ± 6.22% when a security factor of 2 was used.

  10. Research of the processing technique of the cider with apple concentrated juice%利用浓缩苹果汁生产苹果干酒工艺研究

    Institute of Scientific and Technical Information of China (English)

    祝霞; 韩舜愈; 杨学山; 王婧; 盛文军; 张波

    2013-01-01

    以浓缩苹果汁为原料,利用单因素实验和正交实验对全汁型苹果干酒的发酵条件进行了优化.同时研究了不同发酵条件下,苹果汁中的糖、酸、酒精度的变化趋势.结果表明:利用浓缩苹果汁酿制苹果干酒的最佳工艺条件为:温度20℃、酸度pH3.6、糖度23%、酵母菌种为活性干酵母.在此条件下发酵得到的产品,其感官评定平均分数达到92.5分.%Concentrated apple purified liquor was used as raw material to produce purified liqueur and the fermentation condition was optimized through the single factor test and the orthogonal test.The content change trend of sugar, acid and alcohol was also studied in this paper. The best fermentation condition was that the temperature 20℃,pH3.6,the sugar content 23% and the yeast was the active dry yeast.The product under this condition showed properties of transparent persistence, apple aroma, taste flavor of solidness and color consistency.No layer and browning existed in the product.And the average score of sensory evaluation was 92.5.

  11. 出口浓缩果汁中脂环酸芽孢杆菌的分离及相关生物学特性的研究%Research of isolation and physiological characteristics of the Alicyclobacillus isolated from apple juice concentrate export

    Institute of Scientific and Technical Information of China (English)

    张宇霞; 李儒

    2013-01-01

    通过对甘肃省内浓缩苹果汁生产企业的浓缩苹果汁成品以及浓缩苹果汁生产中的主要生产工段进行无菌取样,共采集144个样品,经过分离、筛选和纯化,共得到59株分离菌株,并与标准菌株Alicyclobacillus acidoterrestris (ATCC 49025)、Alicyclobacillus cycloheptanicus(ATCC 49029)进行对比分析.结果表明在耐热、耐酸性检验中,可以较好地生长,符合脂环酸芽孢杆菌属嗜酸耐热的特点;细胞、菌落形态观察、生长条件、生理生化特征和糖、醇利用等方面与标准菌株有较大的相似性.%After the separation,screening and purification,59 strains were isolated in 144 samples including polluted apple juice concentrate production and the major sections of its in Gansu Province. Comparative analysis the isolated strains with standard strains,the result showed that they were heat-resistant and acid-endurant,which matched with the characteristics of the thermoacidiphilic Alicyclobacillus spp. The comparison results with the standard strains in terms of cellular morphology, colony morphology, cultural characteristics, physiological characteristics and sugar/alcohols utilization showed that,the isolated strains had great similarity with the standard strain.

  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. Antioxidant properties of caroot juices and their impact on intestinal and probiotic bacteria

    Directory of Open Access Journals (Sweden)

    Aleksandra Duda-Chodak

    2015-08-01

    Full Text Available There is a growing interest in non-dairy probiotic products. The main aim of the study was to evaluate the impact of juice prepared from 15 various cultivars of carrot on the growth of representatives of human intestinal microbiota (Bifidobacterium catenulatum, Escherichia coli and probiotic strains (Lactobacillus acidophilus LA-5, Lactobacillus casei 01. Carrot juice was added to liquid medium at a final concentration of 5.0% and their impact on the bacteria number was assessed by measurement of the turbidity after 24 h of culture. The number of cells was expressed as % of positive control (medium without juice addition. Juices prepared from all tested cultivars of carrot inhibited the growth of Bifidobacterium catenulatum, and the strongest inhibitory effect was observed for juices obtained from the 'Kongo F1' cultivar (3.40 ±2.85% of positive control, 'Rumba F1'(4.17 ±2.27% and 'Broker F1' (5.35 ±2.14%. The majority of tested juices also inhibited the growth of E. coli, but those prepared from the 'Niland F1', 'Napa F1', 'Afro F1'and 'Samba F1' cultivars stimulated the growth of this bacterium. The probiotic strains were less sensitive to carrot juice impact than intestinal species, however both stimulation and inhibition could be observed. Juices made from the cultivars 'Kongo F1' and 'Deep Purple F1' acted negatively on the growth of both probiotic strains, while juice from 'Bangor F1' cultivar inhibited L. casei 01 growth, but stimulated the growth of LA-5. The obtained results suggest that 'Kongo F1' and 'Deep Purple F1' cultivars are not suitable as an additive or raw material for the production of probiotic products, because of their inhibitory properties against probiotic strains. Concluding, carrots can be used as raw material for the production of probiotic beverages, however both the cultivar of carrot and the strains of probiotic bacteria used for the production should be selected carefully. The most suitable for production of

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

    Science.gov (United States)

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

    2015-12-01

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

  15. Comparison of a pectinolytic extract of Kluyveromyces marxianus and a commercial enzyme preparation in the production of Ives (Vitis labrusca) grape juice.

    Science.gov (United States)

    Piemolini-Barreto, Luciani Tatsch; Antônio, Regina Vasconcellos; Echeverrigaray, Sergio

    2015-05-01

    This study analyses the effect of the crude enzymatic extract produced by Kluyveromyces marxianus (EEB) in the maceration and clarification of juice produced from Ives (Vitis labrusca) grapes compared to the commercial enzyme preparation Pectinex(®)Ultra Color (PEC). Treatments were conducted with a total pectinolytic activity of 1 U/mL of fruit juice, at 40 °C, for 60 min. After the enzymatic treatment, the juices were evaluated with respect to yield, viscosity, and degree of clarification, as well as the effect of the enzymes on polyphenol concentration, anthocyanins, and juice color. The results showed that both EEB and PEC increase yield, reduce viscosity and contribute to the clarification of grape juice. After enzyme treatment with the EEB preparation, the extraction yield increased 28.02 % and decreased 50.70 % in viscosity during the maceration of the pulp. During the juice production process clarification increased 11.91 %. With PEC, higher values for these parameters: 42.36, 63.20, and 26.81 % respectively, were achieved. The addition of EEB resulted in grape juice with better color intensity and extraction of phenolic compounds and anthocyanins. Considering all comparison criteria, the enzymatic extract of K. marxianus NRRL-Y-7571 can potentially be used in the production of juice.

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

    Science.gov (United States)

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

  17. Microbiological Quality of Fresh Nopal Juice

    Science.gov (United States)

    Hernández-Anguiano, Ana María; Landa-Salgado, Patricia; Eslava-Campos, Carlos Alberto; Vargas-Hernández, Mateo; Patel, Jitendra

    2016-01-01

    The consumption of fresh nopal cactus juice is widely popular among health-conscious consumers in Mexico. The juice is prepared from fresh cladodes that have only been rinsed with tap water and are not subjected to a pasteurization or terminal bacterial reduction process. The aim of this study was to evaluate the microbial quality of commercially available fresh juices (n = 162) made with nopal in Texcoco, State of Mexico, during the summer and spring season. Standard microbiological methods, the PCR technique and the serological method were used for isolation and identification of bacteria. All samples contained total coliforms and 91% were positive for Escherichia coli. Although total coliforms and E. coli were detected throughout the study, their populations were significantly lower (p < 0.05) in winter and spring, respectively. Citrobacter youngae was found in 20% of the samples, an unidentified species of Citrobacter in 10%, C. freundii and Proteus mirabilis in 3%, and Salmonella Javiana in 1%. The presence of these microorganisms, especially Salmonella, in the nopal juices is unacceptable due to its health significance. The information generated in this study is relevant for human health risk assessment associated with the consumption of unpasteurized nopal juices and potential interventions to minimize pathogen contamination. PMID:27973398

  18. Inhibition of foodborne pathogens by pomegranate juice.

    Science.gov (United States)

    Haghayeghi, Koorosh; Shetty, Kalidas; Labbé, Ronald

    2013-05-01

    Pomegranates have health-promoting benefits because of their polyphenol constituents. Previous studies have demonstrated the antimicrobial activity of aqueous and organic extracts of pomegranate components and by-products. We sought to determine the antimicrobial activity against 40 foodborne pathogens representing eight bacterial species using juice itself. In addition, we sought to determine the synergistic antimicrobial activity between pomegranate juice and other plant products displaying antimicrobial activity. The antimicrobial activity of pomegranate juice was dependent on the test organism, which varied to highly susceptible (four Gram-positive species) to unaffected (Salmonella and Escherichia coli O157:H7). Two Gram-negative species, which were inhibited were Helicobacter pylori and Vibrio parahemolyticus. No synergistic antimicrobial activity was seen between pomegranate and either barberry, oregano, or cranberry. The antimicrobial activity of pomegranate juice is dependent on the test organism and extraction method. The sensitivity of H. pylori suggests that pomegranate juice may be an alternative or supplemental treatment for gastric ulcers caused by this organism.

  19. Microbiological Quality of Fresh Nopal Juice

    Directory of Open Access Journals (Sweden)

    Ana María Hernández-Anguiano

    2016-12-01

    Full Text Available The consumption of fresh nopal cactus juice is widely popular among health-conscious consumers in Mexico. The juice is prepared from fresh cladodes that have only been rinsed with tap water and are not subjected to a pasteurization or terminal bacterial reduction process. The aim of this study was to evaluate the microbial quality of commercially available fresh juices (n = 162 made with nopal in Texcoco, State of Mexico, during the summer and spring season. Standard microbiological methods, the PCR technique and the serological method were used for isolation and identification of bacteria. All samples contained total coliforms and 91% were positive for Escherichia coli. Although total coliforms and E. coli were detected throughout the study, their populations were significantly lower (p < 0.05 in winter and spring, respectively. Citrobacter youngae was found in 20% of the samples, an unidentified species of Citrobacter in 10%, C. freundii and Proteus mirabilis in 3%, and Salmonella Javiana in 1%. The presence of these microorganisms, especially Salmonella, in the nopal juices is unacceptable due to its health significance. The information generated in this study is relevant for human health risk assessment associated with the consumption of unpasteurized nopal juices and potential interventions to minimize pathogen contamination.

  20. Use of pulsed-high hydrostatic pressure treatment to decrease patulin in apple juice

    Science.gov (United States)

    Avsaroglu, M. D.; Bozoglu, F.; Alpas, H.; Largeteau, A.; Demazeau, G.

    2015-04-01

    This study was aimed at reducing patulin content of apple juice using a non-thermal method, namely pulsed-high hydrostatic pressure (p-HHP). Commercially available clear apple juice was contaminated artificially with different concentrations of patulin (5, 50 and 100 ppb). Then, the samples were processed 5 min at different pressure treatments (300-500 MPa) in combination with different temperatures (30-50°C) and pulses (6 pulses × 50 s and 2 pulses × 150 s). To compare the impact of pulses, single pulse of high hydrostatic pressure (HHP) treatment was also applied with the same pressure/temperature combinations and holding time. Results indicated that pressure treatment in combination with mild heat and pulses reduced the levels of patulin in clear apple juice up to 62.11%. However, reduction rates did not follow a regular pattern. p-HHP was found to be more effective in low patulin concentrations, whereas HHP was more effective for high patulin concentrations. To the best of our knowledge, this is the first study using p-HHP to investigate the reduction of patulin content in apple juice.

  1. Pomegranate (Punica granatum) juices: chemical composition, micronutrient cations, and antioxidant capacity.

    Science.gov (United States)

    El Kar, Chiraz; Ferchichi, Ali; Attia, Faouzi; Bouajila, Jalloul

    2011-08-01

    Phenolics, flavonoids, anthocyanins, and tannins of pomegranate juices, obtained from 9 Tunisian ecotypes were quantified. Phenolics and flavonoids in the variety Tounsi (TN) (3299 mg gallic acid equivalents [GAE]/L and 636 mg quercetin equivalents [QE]/L of juice, respectively) were higher than in the variety Gabsi (GB) (1570 mg GAE/L and 135 mg QE/L of juice, respectively). The highest anthocyanins quantity was found in GB 2 with 156 mg cyanidin-3-glucoside equivalents (CGE)/L. TN 3 ecotype showed the highest tannins quantity with 2550 mg catechin equivalents (CE)/L of juice. TN 1 presented the highest radical-scavenging activity (2, 2'-azinobis-3-ethylbenzothiazoline-6-sulphonate [ABTS], IC₅₀ [50% inhibition concentration] = 525 mg/L), as well as the highest concentration of micronutrient cations (potassium and sodium). A high correlation (R² = 0.80) between antioxidant capacity and proanthocyanin contents was found, this suggests that proanthocyanins are the principal contributor in the antioxidant capacity of pomegranate. Our data suggest also that the high concentrations of K⁺ and Na⁺ may play a role in the adaptation of pomegranate to arid environments.

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

    Directory of Open Access Journals (Sweden)

    Ana Amelia Melo-Cavalcante

    2008-01-01

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

  3. [Obtainment of pineapple juice powder by foam-mat drying].

    Science.gov (United States)

    Beristain, C I; Cortés, R; Casillas, M A; Díaz, R

    1991-06-01

    The foam-mat production and stability using pineapple juice concentrate (25, 30 and 40 degrees Brix), adding a surfactants mixture and maltodextrin (DE 10) as co-adjuvant, stirred in a commercial mixer, was studied. Adequate foam formation conditions were as follows: concentrate of 25 degrees Brix using surface active agents (Sorbac 60-Polisorbac 80) 0.285% surface active agent/total solids, HLB = 6, and stirring time, 7 min. The foam was dehydrated in an oven dried with a horizontal air flow circulation set at 60, 70 and 80 degrees C using 3, 5 and 10 mm bed depths. The best conditions were obtained at 60 degrees C and 5 mm bed depth. The product had a particle size of sieve 40-80, and a moisture content of 3%. It was then packaged in multilayer plastic film and stored at environmental conditions. No brown color formation or mold growth was detected during storage. Pineapple juice and a refreshing drink were prepared. The general acceptability in a community indicated that 95% of the population involved accepted the product.

  4. 77 FR 45653 - Lemon Juice From Argentina and Mexico

    Science.gov (United States)

    2012-08-01

    ...)] Lemon Juice From Argentina and Mexico Institution of five-year reviews concerning the suspended investigations on lemon juice from Argentina and Mexico. AGENCY: United States International Trade Commission... the suspended investigations on lemon juice from Argentina and Mexico would be likely to lead...

  5. 78 FR 47006 - Lemon Juice From Argentina and Mexico

    Science.gov (United States)

    2013-08-02

    ... COMMISSION Lemon Juice From Argentina and Mexico Determination On the basis of the record \\1\\ developed in... investigation on lemon juice from Mexico would not be likely to lead to continuation or recurrence of material... USITC Publication 4418 (July 2013), entitled Lemon Juice from Argentina and Mexico: Investigation...

  6. 78 FR 46610 - Lemon Juice From Argentina and Mexico

    Science.gov (United States)

    2013-08-01

    ... COMMISSION Lemon Juice From Argentina and Mexico Determination On the basis of the record \\1\\ developed in... investigation on lemon juice from Mexico would not be likely to lead to continuation or recurrence of material... USITC Publication 4418 (July 2013), entitled Lemon Juice from Argentina and Mexico: Investigation...

  7. Pomegranate juice sugar fraction reduces macrophage oxidative state, whereas white grape juice sugar fraction increases it.

    Science.gov (United States)

    Rozenberg, Orit; Howell, Amy; Aviram, Michael

    2006-09-01

    The antiatherogenic properties of pomegranate juice (PJ) were attributed to its antioxidant potency and to its capacity to decrease macrophage oxidative stress, the hallmark of early atherogeneis. PJ polyphenols and sugar-containing polyphenolic anthocyanins were shown to confer PJ its antioxidant capacity. In the present study, we questioned whether PJ simple or complex sugars contribute to the antioxidative properties of PJ in comparison to white grape juice (WGJ) sugars. Whole PJ decreased cellular peroxide levels in J774A.1 macrophage cell-line by 23% more than PJ polyphenol fraction alone. Thus, we next determined the contribution of the PJ sugar fraction to the decrease in macrophage oxidative state. Increasing concentrations of the PJ sugar fraction resulted in a dose-dependent decrement in macrophage peroxide levels, up to 72%, compared to control cells. On the contrary, incubation of the cells with WGJ sugar fraction at the same concentrations resulted in a dose-dependent increment in peroxide levels by up to 37%. The two sugar fractions from PJ and from WGJ showed opposite effects (antioxidant for PJ and pro-oxidant for WGJ) also in mouse peritoneal macrophages (MPM) from control as well as from streptozotocin-induced diabetic Balb/C mice. PJ sugar consumption by diabetic mice for 10 days resulted in a small but significant decrement in their peritoneal macrophage total peroxide levels and an increment in cellular glutathione content, compared to MPM harvested from control diabetic mice administrated with water. In contrast, WGJ sugar consumption by diabetic mice resulted in a 22% increment in macrophage total peroxide levels and a 45% decrement in cellular glutathione content. Paraoxonase 2 activity in macrophages increases under oxidative stress conditions. Indeed, macrophage paraoxonase 2 activity was decreased after PJ sugars supplementation, but increased after WGJ sugars supplementation. We conclude that PJ sugar fraction, unlike WGJ sugar fraction

  8. Statement on ‘toothkind’ juice drinks

    DEFF Research Database (Denmark)

    Tetens, Inge

    2011-01-01

    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....... The Panel was also requested to consider whether the beneficial effect is shown or expected to be shown for less frequent consumers of conventional juice drinks and typical sugar-containing non-alcoholic beverages. The Panel considers that for people who consume conventional juice drinks or sugar...

  9. Inhibitory Effects of Tart Cherry (Prunus cerasus) Juice on Xanthine Oxidoreductase Activity and its Hypouricemic and Antioxidant Effects on Rats.

    Science.gov (United States)

    Haidari, F; Mohammad Shahi, M; Keshavarz, S A; Rashidi, M R

    2009-03-01

    The aim of this study was to investigate the effect of tart cherry juice on serum uric acid levels, hepatic xanthine oxidoreductase activity and two non-invasive biomarkers of oxidative stress (total antioxidant capacity and malondialdehyde concentration), in normal and hyperuricemic rats. Tart cherry juice (5 ml/kg) was given by oral gavage to rats for 2 weeks. Allopurinol (5 mg/kg) was used as a positive control and was also given by oral gavage. Data showed that tart cherry juice treatment did not cause any significant reduction in the serum uric acid levels in normal rats, but significantly reduced (PTart cherry juice treatment also inhibited hepatic xanthine oxidase/dehydrogenase activity. Moreover, a significant increase (Ptart cherry juice treated-rats in both normal and hyperuricemic groups. The oral administration of tart cherry juice also led to a significant reduction (Ptart cherry, it could not significantly change anti-oxidative parameters. These features of tart cherry make it an attractive candidate for the prophylactic treatment of hyperuricaemia, particularly if it is to be taken on a long-term basis. Further investigations to define its clinical efficacy would be highly desirable.

  10. Biotransformation of Momordica charantia fresh juice by Lactobacillus plantarum BET003 and its putative anti-diabetic potential

    Science.gov (United States)

    Mazlan, Farhaneen Afzal; Annuar, M. Suffian M.

    2015-01-01

    Lactobacillus plantarum BET003 isolated from Momordica charantia fruit was used to ferment its juice. Momordica charantia fresh juice was able to support good growth of the lactic acid bacterium. High growth rate and cell viability were obtained without further nutrient supplementation. In stirred tank reactor batch fermentation, agitation rate showed significant effect on specific growth rate of the bacterium in the fruit juice. After the fermentation, initially abundant momordicoside 23-O-β-Allopyranosyle-cucurbita-5,24-dien-7α,3β,22(R),23(S)-tetraol-3-O-β-allopyranoside was transformed into its corresponding aglycone in addition to the emergence of new metabolites. The fermented M. charantia juice consistently reduced glucose production by 27.2%, 14.5%, 17.1% and 19.2% at 15-minute intervals respectively, when compared against the negative control. This putative anti-diabetic activity can be attributed to the increase in availability and concentration of aglycones as well as other phenolic compounds resulting from degradation of glycosidic momordicoside. Biotransformation of M. charantia fruit juice via lactic acid bacterium fermentation reduced its bitterness, reduced its sugar content, produced aglycones and other metabolites as well as improved its inhibition of α-glucosidase activity compared with the fresh, non-fermented juice. PMID:26539336

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

    Science.gov (United States)

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

    2005-01-01

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

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

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    S. Gopinathan

    2013-12-01

    Full Text Available Peptic ulcer is the most prevalent gastrointestinal disease. Even though a wide range of drugs are available for the treatment of peptic ulcer, but many of these do not fulfill all the requirements and have side effects. These factors have attracted researchers to investigate the natural products which have more efficacy, less side effects and less expensive for the treatment of peptic ulcer disease. In the present study the anti ulcer activity of (1 Aloe vera juice, (2 papaya fruit juice (3 Aloe vera and papaya fruit combined juice were investigated in the ethanol induced ulcerated rats. The administration of plant juices decreased the offensive factors like ulcer index and acid secretion and also reduced the amount of protein and carbohydrates in the stomach fluid. Further, plant juices increased the defensive factors like activity of oxidative enzymes such as superoxide dismutase and reduced glutathione. Activities of alkaline phosphatase and lipid peroxide were higher in the diseased condition and same were reduced after the treatment with plant juices. Content of haemoglobin and RBC and WBC counts were brought back to normalcy after the treatment with plant juices. The efficacy of plant juices was comparable with the reference drug- Ranitidine. The results of the present study reveal that the plant juices are having efficiency in the gastroprotective activity. It is recommended that the above said plant juices can be further studied for their anti ulcer efficacy in human subjects.

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

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    Shabnam Mohammadi

    2015-03-01

    Full Text Available There has been an increasing trend in the production and consumption of local and imported fruit juices in Iran. The presence of impurities and foreign matter in finished products for human consumption is of great concern because they present health hazards when they exceed beneficial limits. The manufacture of juices requires special attention in terms of purity and the sources of water and its purification are crucial for maintaining quality and safety. Biosorption can be defined as the removal of metal or metalloid species, compounds and particulates from solution by biological material. citric acid content of beverages may be useful in nutrition therapy for calcium urolithiasis, achieving therapeutic urinary citrate concentration is one clinical target in the medical management of calcium urolithiasis. Information on the citric acid content of fruit juices and commercially-available formulations is not widely known. Levels of heavy metals: Lead, Cadmium and Nickel in 180 selected fruit juice commercially available packaged samples (Pineapple, Orange, Mango, Tropical, Cherry& Grape purchased from Tehran local Market in 2014. Heavy metals were determined using atomic absorption spectrophotometer (AAS by wet digestion method in Pharmaceutical Sciences Branch, Islamic Azad University Tehran-Iran. From the obtained result Ni, Cd and Pb were detectable in 85% of samples especially in Mango and Tropical juices. The efficiency removal of Nickel, lead and Cadmium and neutralization of calculus contain of juice by Citric acid as a chelating were carried out by using of Atomic Absorption Spectrophotometry technique. The result demonstrated the complexation formulating between the citric acid and heavy metals. The high efficiency of Citric acid played an important role in removal of lead and cadmium in addition to this removal were increased by increasing the citric acid. The enhancing of citric acid in removal of lead and cadmium caused to create a

  14. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation.

    Science.gov (United States)

    Agcam, E; Akyıldız, A; Akdemir Evrendilek, G

    2014-01-15

    Processing of orange juice by pulsed electric fields (PEF) and thermal pasteurisation was carried out to compare changes in total phenolic concentration, hydroxybenzoic acid, hydroxycinnamic acids, flavonols, flavones and flavonones before and after being stored at 4°C for 180days. Changes in the initial total phenolic concentration of the samples varied depending on the applied electric field intensity and thermal pasteurisation. Hesperidin and chlorogenic acids were detected as the most abounded flavonoid and phenolic acids in the orange juice, respectively. Except for syringic acid and neoeriocitrin, the concentration of the phenolic compounds indentified in the orange juice samples enhanced after the PEF or thermal pasteurisation. The samples treated with PEF had more stable flavonoids and phenolic acids than those treated with the thermal pasteurisation. The PEF-treated samples had higher sensory scores than the heat-treated samples.

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

    Science.gov (United States)

    Frontela-Saseta, Carmen; López-Nicolás, Rubén; González-Bermúdez, Carlos A; Peso-Echarri, Patricia; Ros-Berruezo, Gaspar; Martínez-Graciá, Carmen; Canali, Raffaella; Virgili, Fabio

    2011-12-01

    The aim of this study was to examine the effect of in vitro gastrointestinal digestion on the antioxidant and antiproliferative effect of fruit juices enriched with Pycnogenol® (0.5 g/L) on a colon carcinoma cell line (Caco-2). The total phenolic concentration (TPC), antioxidant activity and inhibition cell growth were studied in fresh and digested pineapple juice and red fruits juice (both enriched with pine bark extract and not). After in vitro digestion the level of detectable phenolic compounds (expressed as gallic acid equivalent) was higher in both pineapple and red fruits juices enriched with Pycnogenol® than in non-enriched commercial juices (155.6 mg/100 mL vs 94.6 mg/100 mL and 478.5 mg/100 mL vs 406.9 mg/100 mL, respectively). Increased antioxidant activity (measured by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and oxygen radical absorbance capacity assay (ORAC) methods) was observed in digested enriched juices with respect to the same samples before digestion. Pycnogenol® enrichment led to a high antiproliferative effect between 24 and 72 h of incubation with undigested pineapple juice compared with the non-enriched juice. It can be concluded that enrichment of fruit juices with Pycnogenol® provides a source of phenolic compounds with high stability to in vitro gastrointestinal conditions; however, the antioxidant properties of fruit juices were affected to a different extent.

  16. Inactivation of Escherichia coli, Listeria monocytogenes, and Salmonella Enteritidis by Cymbopogon citratus D.C. Stapf. Essential Oil in Pineapple Juice.

    Science.gov (United States)

    Leite, Caroline Junqueira Barcellos; de Sousa, Jossana Pereira; Medeiros, José Alberto da Costa; da Conceição, Maria Lúcia; dos Santos Falcão-Silva, Vivyanne; de Souza, Evandro Leite

    2016-02-01

    In the present study, the efficacy of Cymbopogon citratus D.C. Stapf. essential oil (CCEO) to provoke a 5-log CFU/ml (5-log) inactivation in a mixed composite of Escherichia coli, Listeria monocytogenes, and Salmonella enterica serovar Enteritidis in pineapple (Ananas comosus (L.) Merril) juice (4°C) was assessed. Moreover, the effects of CCEO on the physicochemical and sensory quality parameters of pineapple juice were evaluated. The MIC of CCEO was 5 μl/ml against the composite mix examined. For L. monocytogenes and E. coli inoculated in juice containing CCEO (5, 2.5, and 1.25 μl/ml), a ≥5-log reduction was detected after 15 min of exposure. This same result was obtained for Salmonella Enteritidis incubated alone in pineapple juice containing CCEO at 5 and 2.5 μl/ml. Overall, Salmonella Enteritidis was the most tolerant and L. monocytogenes was the most sensitive to CCEO. The physicochemical properties (pH, titratable acidic [citric acid per 100 g], and soluble solids) of pineapple juice containing CCEO (2.5 and 1.25 μl/ml) were maintained. Juice containing CCEO (2.5 and 1.25 μl/ml) exhibited similar scores for odor, appearance, and viscosity compared with juice without CCEO. However, unsatisfactory changes in taste and aftertaste were observed in juices containing CCEO. These results suggest that CCEO could be used as an alternative antimicrobial compound to ensure the safety of pineapple juice, although CCEO at the tested concentrations negatively impacted its taste. Therefore, further studies are needed to determine the balance between microbial safety and taste acceptability of pineapple juice containing CCEO.

  17. Effects of apple juice on risk factors of lipid profile, inflammation and coagulation, endothelial markers and atherosclerotic lesions in high cholesterolemic rabbits

    Directory of Open Access Journals (Sweden)

    rohani Ali

    2009-10-01

    Full Text Available Abstract Background Atherosclerosis which results from gradual deposition of lipids in medium and large arteries is a leading cause of mortality worldwide. The objective of this study was to determine the effect of apple juice on some risk factors of atherosclerosis and on the development of atherosclerosis in rabbits fed a high-cholesterol diet. Methods Thirty two male rabbits were randomly divided into four groups: normal diet, high cholesterol diet (%1 cholesterol, 1% cholesterol supplemented with 5 ml apple juice (low dose and 1% cholesterol supplemented with 10 ml apple juice (high dose for 2 month. The C-reactive protein (CRP, nitrite, nitrate, fibrinogen, total cholesterol(TC and factor VII were measured before the experiment and by the end of period. At the end of study, fatty streak formation in right and left coronary arteries were determined using Chekanov method in all groups. Results Both doses of apple juice significantly were decreased TC, TG, CRP, fibrinogen, factor VII levels, atherosclerotic lesion in right and left coronary arteries and increased nitrite and nitrate compared to cholesterolemic diet. Also using 10 ml apple juice caused significant reduce in LDL-C and increase HDL-C, but 5 ml apple juice did not change these factors. Significant differences were observed between 5 and 10 ml apple juice groups by LDL-C. No significant difference was found between 5 and 10 ml apple juice groups with regard to CRP, nitrite, nitrate, fibrinogen, factor VII, TG, HDL-C and TC concentrations. Conclusion Apple juice can effectively prevent the progress of atherosclerosis. This is likely due to antioxidant and anti-inflammatory effect of apple juice.

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

    Directory of Open Access Journals (Sweden)

    Sara Tavassoli-Hojjati

    2014-04-01

    Full Text Available 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.PDL fibroblasts were obtained from healthy human premolars and cultured in Dulbecco's Modified Eagle's Medium (DMEM. Cultured cells were subjected to different concentrations of pomegranate juice (PJ, 1% Hank's balanced salt solution (HBSS and tap water for 1, 3, 6 and 24 hours. PDL cell viability was assessed by the neutral red uptake assay.The results indicated that 7.5% PJ was the most effective solution for maintaining PDL cell viability amongst all the experimental solution's and time intervals (P<0.05. The results also showed that 1% PJ was as effective as HBSS for maintaining PDL cell viability. The amount of cell viability increased with increasing concentration of PJ at all time intervals (P<0.001. This effect is suggestive of the proliferative potential of PJ solution.In conclusion, PJ can be recommended as a suitable transport medium for avulsed teeth.

  19. Pomegranate Juice (Punica Granatum): A New Storage Medium for Avulsed Teeth

    Science.gov (United States)

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

    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 premolars and cultured in Dulbecco’s Modified Eagle’s Medium (DMEM). Cultured cells were subjected to different concentrations of pomegranate juice (PJ), 1% Hank’s balanced salt solution (HBSS) and tap water for 1, 3, 6 and 24 hours. PDL cell viability was assessed by the neutral red uptake assay. Results: The results indicated that 7.5% PJ was the most effective solution for maintaining PDL cell viability amongst all the experimental solution’s and time intervals (P<0.05). The results also showed that 1% PJ was as effective as HBSS for maintaining PDL cell viability. The amount of cell viability increased with increasing concentration of PJ at all time intervals (P<0.001). This effect is suggestive of the proliferative potential of PJ solution. Conclusion: In conclusion, PJ can be recommended as a suitable transport medium for avulsed teeth. PMID:24910699

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

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    Sri Redjeki Indiani

    2008-06-01

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

  1. In vitro demineralization of enamel by orange juice, apple juice, Pepsi Cola and Diet Pepsi Cola.

    Science.gov (United States)

    Grobler, S R; Senekal, P J; Laubscher, J A

    1990-12-01

    Enamel demineralization was studied over periods related to normal use of an orange juice, an apple juice, Pepsi Cola and Diet Pepsi Cola. Rectangular blocks of intact human enamel (3 mm x 3 mm) were cut from teeth, coated with nail varnish except for the enamel surface and exposed to the drinks for 2, 4, 5, 6 or 40 minutes. The amount of calcium released from the enamel into solution was determined with the use of an atomic absorption spectrophotometer. The results showed the following degree of enamel demineralization: Pepsi Cola = orange juice greater than apple juice greater than Diet Pepsi Cola. The results suggest that diet colas are less demineralizing than other acid drinks, and complementary plaque studies indicate that they are also less cariogenic. The study emphasized the importance of acid-type, buffer capacity, pH and the presence of other components on the degree of enamel demineralization.

  2. Impact of citrus soft drinks relative to grapefruit juice on ciclosporin disposition

    Science.gov (United States)

    Schwarz, Ute I; Johnston, Philip E; Bailey, David G; Kim, Richard B; Mayo, Gail; Milstone, Aaron

    2006-01-01

    Aims A recent case report had suggested a citrus soft drink (Sun Drop®) may have caused clinically relevant elevations in ciclosporin levels through a grapefruit juice-like mechanism via inactivation of intestinal cytochrome P450 3A4 (CYP3A4). This study was conducted to investigate the effect of grapefruit juice and citrus sodas Sun Drop® and Fresca®, the latter soda containing 83-fold higher concentration of the proposed CYP3A4 inhibitor bergamottin than Sun Drop®, relative to water on oral ciclosporin pharmacokinetics. Methods In a randomized four-way crossover study with a washout of at least 1 week, 12 healthy volunteers received a single oral dose of ciclosporin (Neoral®) with Sun Drop®, Fresca®, grapefruit juice and water (control). Each drink (591 ml) was consumed twice on the prior day and three times on the study day. Whole blood concentrations of ciclosporin were measured up to 24 h with a fluorescence polarization immunoassay. Results Grapefruit juice increased area under the concentration–time curve by 186% (P < 0.0001; 95% confidence interval of mean difference 3302–6240 ng ml h−1) and peak concentration by 150% (P < 0.0001) of ciclosporin with a significant decrease in oral clearance of 43% (P < 0.0001) when compared with water. Neither citrus soda altered significantly ciclosporin pharmacokinetic variables; changes in mean values ranged from ±3 to 11% of the corresponding water value. Conclusion Although our results do not support a clinically relevant grapefruit juice-like interaction between oral ciclosporin and citrus constituent containing sodas Sun Drop® or Fresca®, an effect in the setting of chronic ciclosporin therapy cannot be ruled out. PMID:16995870

  3. Chemical characterization of tomato juice fermented with bifidobacteria.

    Science.gov (United States)

    Koh, Jong-Ho; Kim, Youngshik; Oh, Jun-Hyun

    2010-06-01

    The objective of this research was to characterize the chemical properties of tomato juice fermented with bifidobacterial species. Tomato juice was prepared from fresh tomatoes and heated at 100 degrees C prior to fermentation. Bifidobacterium breve, Bifidobacterium longum, and Bifidobacterium infantis were inoculated in tomato juice and kept at 35 to 37 degrees C for up to 6 h. Fructooligosaccharide (FOS) was added to tomato juice prior to fermentation. The analyses for brix, total titratable acidity (TTA), pH, color, and lycopene content were conducted to characterize tomato juices fermented with bifidobacterial species. Heat treatment of tomato juice did not cause any significant changes in brix, pH, and TTA. Only the redness of tomato juice was significantly increased, as the heating time increased to 30 min. The tomato juices fermented with B. breve and B. longum exhibited significant decreases in pH (3.51 and 3.80, respectively) and significant increases in TTA (13.50 and 12.50, respectively) (P tomato juice. The addition of FOS further improved the fermentation of tomato juice by bifidobacterial species. The lycopene contents of tomato juice were significantly increased from 88 to 113 microg/g by heat treatment at 100 degrees C (P < 0.05), however did not exhibit any significant change after fermentation with bifidobacterial species.

  4. Phlorizin and sorbitol in Vitis labrusca grape juices

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    Spinelli Fernanda Rodrigues

    2016-01-01

    Full Text Available In Brazil, grape juice is a not fermented beverage, made from Vitis labrusca varieties and their hybrids. The most common form of adulteration is by the addition of apple juice. The adulterated samples can be identified by specific analysis, since apple juice has some compounds that grape has not. A more simplified and assessible way to determine this kind of adulteration is the phlorizin analysis by high performance liquid chromatography (HPLC. Phlorizin is a phenolic compound that has been used to identify adulterations in juices. Besides phlorizin, it can be seen that adulteration by quantifying the levels of sorbitol, present in apples, but absent in healthy grapes. The content of this compounds in grape juices can vary due to the variety of grape and harvest.This study aimed to analyze phlorizin and sorbitol, in 141 experimental samples of Vitis labrusca grape juices, harvest 2016, of 9 varieties and 43 commercial samples (different vintages. The experimental juices from red grapes showed higher sorbitol content than the white grapes. For sorbitol analysis, the juices of Ives differed statistically of the juices of: Isabella, Concord, Niagara Branca and White Muscat. It was detected the presence of apple juice in 5 commercial grape juices.

  5. Vitamin C and the role of citrus juices as functional food.

    Science.gov (United States)

    Martí, Nuria; Mena, Pedro; Cánovas, Jose Antonio; Micol, Vicente; Saura, Domingo

    2009-05-01

    The literature on the content and stability of vitamin C (ascorbic acid, AA) in citrus juices in relation to industrial practices is reviewed. The role of vitamin C from citrus juices in human diet is also reviewed. Citrus fruits and juices are rich in several types of bioactive compounds. Their antioxidant activity and related benefits derive not only from vitamin C but also from other phytochemicals, mainly flavonoids. During juice processing, temperature and oxygen are the main factors responsible for vitamin C losses. Non-thermal processed juices retain higher levels of vitamin C, but economic factors apparently delay the use of such methods in the citrus industry. Regarding packing material, vitamin C in fruit juice is quite stable when stored in metal or glass containers, whereas juice stored in plastic bottles has a much shorter shelf-life. The limiting step for vitamin C absorption in humans is transcellular active transport across the intestinal wall where AA may be oxidized to dehydroascorbic acid (DHAA), which is easily transported across the cell membrane and immediately reduced back to AA by two major pathways. AA bioavailability in the presence of flavonoids has yielded controversial results. Whereas flavonoids seem to inhibit intestinal absorption of AA, some studies have shown that AA in citrus extract was more available than synthetic ascorbic acid alone. DHAA is reported to possess equivalent biological activity to AA, so recent studies often consider the vitamin C activity in the diet as the sum of AA plus DHAA. However, this claimed equivalence should be carefully reexamined. Humans are one of the few species lacking the enzyme (L-gulonolactone oxidase, GLO) to convert glucose to vitamin C. It has been suggested that this is due to a mutation that provided a survival advantage to early primates, since GLO produces toxic H2O2. Furthermore, the high concentration of AA (and DHAA) in neural tissues could have been the key factor that caused

  6. Determination of production efficiency, color, glass transition, and sticky point temperature of spray-dried pomegranate juice powder

    OpenAIRE

    Khalid Muzaffar; Sajad Ahmad Wani; Bijamwar Vilas Dinkarrao; Pradyuman Kumar

    2016-01-01

    The aim of the study was to determine the powder recovery, color characteristics, glass transition temperature (Tg), and sticky point (Ts) temperature of spray-dried pomegranate juice powder as affected by different concentrations of maltodextrin (DE 20). Five different combinations of pomegranate juice and maltodextrin (95:5, 90:10, 85:15, 80:20 and 75:25 v/w) were prepared and spray dried in a laboratory-type spray dryer. Increase in concentration of maltodextrin significantly increased the...

  7. Phosphorus Recovery Using Zirconium-Loaded Saponified Orange Juice Residue

    Science.gov (United States)

    Harada, Hiroyuki; Kondo, Mitsunori; Biswas, Biplob K.; Ohura, Seichirou; Inoue, Katsutoshi; Ishikawa, Susumu; Kawakita, Hidetaka; Ohto, Keisuke

    Zirconium was immobilized to orange juice residue, to investigate the feasibility of using zirconium-loaded saponified orange juice residue (Zr-SOJR) for phosphorus recovery from secondary effluent and the extraction solution from incinerated sewage sludge ash by using H2SO4 and HCl. These had phosphorus concentrations of 68.2 mg/dm3 and 5.9 mg/dm3, respectively. The phosphorus removal rate secondary effluent increased with an increasing solid/liquid ratio in batch experiments. The adsorption capacity of Zr-SOJR was also compared with those obtained using a synthetic phosphorus solution and using zirconium-loaded ferrite. The prepared absorbent was effective for phosphorus removal and exhibited a reasonably high sorption capacity, twice that of zirconium ferrite. Secondary effluent was treated by packed column, and this reached break-through after 300 bed volumes. The results from phosphorous extraction from the ash indicate that can be treated with acid to efficiently recover phosphorous and thus can be absorbed by Zr-SOJR.

  8. 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 ...

  9. 76 FR 5822 - Orange Juice From Brazil

    Science.gov (United States)

    2011-02-02

    ... juice from Brazil (71 FR 12183). The Commission is conducting a review to determine whether revocation... 207), as most recently amended at 74 FR 2847 (January 16, 2009). \\1\\ No response to this request for...) (19 CFR 201.15(b)), 73 FR 24609 (May 5, 2008). This advice was developed in consultation with...

  10. 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.

  11. 21 CFR 146.132 - Grapefruit juice.

    Science.gov (United States)

    2010-04-01

    ..._locations.html. The food may contain one or any combination of the optional ingredients specified in... 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...

  12. Antioxidant and Anticlastogenic Capacity of Prickly Pear Juice

    Science.gov (United States)

    Madrigal-Santillán, Eduardo; García-Melo, Fernando; Morales-González, José A.; Vázquez-Alvarado, Patricia; Muñoz-Juárez, Sergio; Zuñiga-Pérez, Clara; Sumaya-Martínez, Maria Teresa; Madrigal-Bujaidar, Eduardo; Hernández-Ceruelos, Alejandra

    2013-01-01

    Plants belonging to the genus Opuntia spp. are the most abundant of the Cactaceae family, grown throughout America and the Mediterranean central area. Its fruit, known as cactus pear or prickly pear, is an oval berry grouped in different colors. Some studies have shown its antioxidant activities which may help in preventing chronic pathologies such as diabetes. The purpose of the study was to evaluate the antioxidant capacity of three varieties of prickly pear juice (red-purple, white-green and yellow-orange) in five different concentrations (100, 250, 500, 750, and 1000 mg/mL) by DPPH (1,1-diphenyl-2-picrylhydrazyl radical) colorimetric method, selecting the best variety to determine its anticlastogenic potential against methyl methanesulfonate (MMS). The results indicate that the highest antioxidant was found in the juice of the prickly pear red-purple variety (PPRP), in all concentrations. Its anticlastogenic potential was therefore evaluated with a micronucleus assay. The experiment was run over two weeks. A negative control was included along with a positive control with MMS (40 mg/kg), a group of mice treated with PPRP (25 mL/kg), and three groups with PPRP (in doses of 25, 16.5 and 8.3 mL/kg) plus the mutagen. The PPRP was administered daily by oral gavage and the MMS was injected intraperitoneally five days prior to the end of the experiment. Blood samples were obtained at 0, 24, 48, 72 and 96 h in order to determine the frequency of micronucleated polychromatic erythrocytes (MNPE). The results indicated that PPRP is not a genotoxic agent, on the contrary, it may reduce the number of MNPE. In this regard, the PPRP showed an anticlastogenic effect directly proportional to its concentrations. Thus, the highest protection was obtained with a concentration of 25 mL/kg after 48 h of treatment. PMID:24145870

  13. Total polyphenol content and antioxidant activity of commercial Noni (Morinda citrifolia L. juice and its components

    Directory of Open Access Journals (Sweden)

    Adriana Bramorski

    2010-12-01

    Full Text Available The plant Morinda citrifolia L. (noni has been the focus of many recent studies due to its potential effects on treatment and prevention of several diseases. However, there are few in vivo and in vitro studies concerning its composition and antioxidant capacity. The aim of the present study was to determine the total polyphenol content (TPC and antioxidant capacity of a juice commercialized as noni juice, but containing grape, blueberry and noni fruits. Commercial noni juice was compared against its separate constituents of blueberry and grape juice. Folin-Ciocalteu and DPPH• methods were used to determine the concentration of total polyphenol content and antioxidant activity, respectively. Commercial noni juice presented higher values of TPC (91.90 mg of gallic acid/100 mL juice and antioxidant activity (5.85 mmol/L compared to its 5% diluted constituents. Concentrated blueberry juice presented higher TPC and antioxidant activity than the other juices analyzed. Considering that the blueberry and grape juices account for only 10% in the composition of commercial noni juice, it can be inferred that these two components contribute significantly to the antioxidant activity. Therefore, additional studies are necessary in order to elucidate the contribution of the noni juice as an antioxidant.A planta Morinda citrifolia L. tem sido objeto de muitas pesquisas decorrente de seus efeitos benéficos no tratamento e prevenção de muitas doenças. No entanto, são escassos os estudos in vivo e in vitro sobre os compostos presentes e sua capacidade de atuar como antioxidante. Objetivou-se com este trabalho determinar o índice de polifenóis totais (IPT e a capacidade antioxidante do suco de noni comercial, constituído de uva, mirtilo e a fruta do noni. O suco de noni comercial foi comparado com seus constituintes (mirtilo e suco de uva separadamente. Os métodos Folin-Ciocalteu e DPPH• foram utilizados para determinar a concentração de polifen

  14. Tracking the degradation of fresh orange juice and discrimination of orange varieties: an example of NMR in coordination with chemometrics analyses.

    Science.gov (United States)

    de Oliveira, Clayton R; Carneiro, Renato L; Ferreira, Antonio G

    2014-12-01

    Brazil is currently the largest exporter of concentrated orange juice and, unlike the other exporter countries, the domestic consumption is mainly based on the fresh orange juice. The quality control by evaluating the major chemical constituents under the influence of the most important factors, such as temperature and storage time of the product, is very important in this context. Therefore, the objective of this study was to evaluate the influence of temperature and time on the degradation of fresh orange juice for 24h, by using (1)H NMR technique and chemometric tools for data mining. The storage conditions at 24h led to the production of the formic, fumaric and acetic acids; and an increase of succinic and lactic acids and ethanol, which were observed at low concentration at the initial time. Furthermore, analysis by PCA has successfully distinguished the juice of different species/varieties as well as the metabolites responsible for their separation.

  15. Antimutagenicity of coriander (Coriandrum sativum) juice on the mutagenesis produced by plant metabolites of aromatic amines.

    Science.gov (United States)

    Cortés-Eslava, Josefina; Gómez-Arroyo, Sandra; Villalobos-Pietrini, Rafael; Espinosa-Aguirre, Jesús Javier

    2004-11-02

    Aromatic amines are metabolically activated into mutagenic compounds by both animal and plant systems. The 4-nitro-o-phenylenediamine (NOP) is a well-known direct-acting mutagen whose mutagenic potential can be enhanced by plant metabolism; m-phenylenediamine (m-PDA) is converted to mutagenic products detected by the Salmonella typhimurium TA98 strain, and 2-aminofluorene (2-AF) is the plant-activated promutagen most extensively studied. Plant cells activate both 2-AF and m-PDA into potent mutagens producing DNA frameshift mutations. Coriander (Coriandrum sativum) is a common plant included in the Mexican diet, usually consumed uncooked. The antimutagenic activity of coriander juice against the mutagenic activity of 4-nitro-o-phenylenediamine, m-phenylenediamine and 2-aminofluorene was investigated using the Ames reversion mutagenicity assay (his- to his+) with the S. typhimurium TA98 strain as indicator organism. The plant cell/microbe coincubation assay was used as the activating system for aromatic transformation and plant extract interaction. Aqueous crude coriander juice significantly decreased the mutagenicity of metabolized aromatic amines (AA) in the following order: 2-AF (92.43%) > m-PDA (87.14%) > NOP (83.21%). The chlorophyll content in vegetable juice was monitored and its concentration showed a positive correlation with the detected antimutagenic effect. Protein content and peroxidase activity were also determined. The concentration of coriander juice (50-1000 microl/coincubation flask) was neither toxic nor mutagenic. The similar shape of the antimutagenic response curves obtained with coriander juice and chlorophyllin (used as a subrogate molecule of chlorophyll) indicated that comparable mechanisms of mutagenic inhibition could be involved. The negative correlation between chlorophyll content and mutagenic response of the promutagenic and direct-acting used amines allows us to deduce that a chemical interaction takes place between the two molecules

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

    Institute of Scientific and Technical Information of China (English)

    郭睿; 杨晓泉; 杨熙

    2012-01-01

    The preparation method of high-protein fruit juice was studied. When added soy protein, the acidic beverages like fruit juice would have the phenomenon of precipitation. Use Glucono-Delta-Lactone (GDL) to induce soy protein to form the gelatin, then add this protein into the juice. Study the effect of different concentrations of GDL and protein on the stability of products, and illustrate the mechanism of this method on stabilizing the protein in fruit juice. The result showed that reducing the potential and Z-Average of protein was the main reason of stabilizing the protein in the fruit juice, and moderate concentration of GDL and protein, as well as homogenization pressure and number of times would play a significant improvement on the stability of the products.%研究了高蛋白果汁的制备方法。在果汁等酸性饮料中添加大豆蛋白,会导致产品中蛋白质的沉淀。利用葡萄糖酸内酯(GDL)诱导大豆蛋白形成凝胶,将蛋白加入到果汁中,研究了不同GDL诱导量和不同蛋白浓度对产品稳定性的影响,并阐明了此方法可以稳定果汁中蛋白的机理。研究表明,降低蛋白的荷电量和粒度是在果汁中稳定蛋白的主要原因,并且适度的GDL和蛋白的浓度,以及均质压力和次数,都会对产品的稳定性起到明显的改善作用。

  17. Phytochemical profile of a blend of black chokeberry and lemon juice with cholinesterase inhibitory effect and antioxidant potential.

    Science.gov (United States)

    Gironés-Vilaplana, Amadeo; Valentão, Patrícia; Andrade, Paula B; Ferreres, Federico; Moreno, Diego A; García-Viguera, Cristina

    2012-10-15

    In this study, black chokeberry concentrate was added (5% w/v) to lemon juice, since previous reports suggested potential health benefits of this blend. The phytochemical composition, antioxidant capacity (scavenging of DPPH, superoxide and hydroxyl radicals, and hypochlorous acid), and inhibitory activity against cholinesterase of the new blend were determined and compared with those of lemon juice and chokeberry in citric acid (5%). The chokeberry concentrate, rich in cyanidin-glycosides, quercetin derivatives, and 3-O-caffeoylquinic acid, and lemon juice, possessing flavones, flavanones, quercetin derivates, and hydroxycinnamic acids, were characterised. The new drink showed a higher antioxidant effect than the chokeberry or lemon controls for all the tested methods, except for hypochlorous acid, in which lemon juice displayed higher activity. Both the lemon juice and chokeberry controls inhibited acetylcholinesterase and butyrylcholinesterase, and this effect was increased in the new mixtures. The results of the different radical scavenging assays indicate that the lemon-black chokeberry (5% w/v) mixture was more antioxidative than the respective controls separately. Moreover, their inhibition of cholinesterase is of interest regarding neurodegenerative disorders such as Alzheimer's disease, Parkinson's disease, or senile dementia.

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

    Directory of Open Access Journals (Sweden)

    LUZIANA HOXHA

    2014-06-01

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

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

    OpenAIRE

    Guyot, Sylvain

    2016-01-01

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

  20. 21 CFR 102.33 - Beverages that contain fruit or vegetable juice.

    Science.gov (United States)

    2010-04-01

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

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

    Directory of Open Access Journals (Sweden)

    Treetip Ratanavalachai

    2008-09-01

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

  2. Inactivation of Listeria innocua in milk and orange juice by ultrahigh-pressure homogenization.

    Science.gov (United States)

    Briñez, Wilfido José; Roig-Sagués, Artur X; Hernández Herrero, M Manuela; Guamis López, Buenaventura

    2006-01-01

    The aim of this work was to evaluate the bactericidal efficacy of ultrahigh-pressure homogenization (UHPH) against Listeria innocua ATCC 33090 inoculated into milk and orange juice. We also intended to study the effect of inlet temperature on the lethality and production of sublethal injuries in this microorganism and its ability to survive, repair, and grow in refrigerated storage after UHPH treatment. Samples of ultrahigh-temperature whole milk and ultrahigh-temperature orange juice inoculated at a concentration of approximately 7.0 log (CFU per milliliter) were immediately pressurized at 300 MPa on the primary homogenizing valve and at 30 MPa on the secondary valve, with inlet temperatures of 6.0 +/- 1.0 degrees C and 20 +/- 1.0 degrees C. L. innocua viable counts and injured cells were measured 2 h after UHPH treatment and after 3, 6, and 9 days of storage at 4 degrees C for milk and after 3, 6, 9, 12, 15, 18, and 21 days of storage at 4 degrees C for orange juice. Both the inlet temperature and the food matrix influenced significantly (P milk at the 20 degrees C inlet temperature. The UHPH treatment caused few or no sublethal injuries in L. innocua. During storage at 4 degrees C after treatments, counts increased by approximately 2 logarithmic units from day 0 to 9 in whole milk, whereas in orange juice counts diminished by approximately 2.5 logarithmic units from day 0 to 18.

  3. Influência da temperatura do ar de secagem e da concentração de agente carreador sobre as propriedades físico-químicas do suco de açaí em pó Influence of drying air temperature and carrier agent concentration on the physicochemical properties of açai juice powder

    Directory of Open Access Journals (Sweden)

    Renata Valeriano Tonon

    2009-06-01

    Full Text Available A influência da temperatura do ar de secagem e da concentração de agente carreador sobre as propriedades físico-químicas do suco de açaí em pó produzido por spray drying foi avaliada. O processo foi realizado em um mini spray dryer de bancada e maltodextrina 10DE foi utilizada como agente carreador. A temperatura do ar de secagem variou de 138 a 202 °C e a concentração de maltodextrina variou de 10 a 30%. As características analisadas foram: umidade, higroscopicidade, retenção de antocianinas, cor, distribuição do tamanho de partículas e morfologia. O aumento da temperatura resultou em partículas maiores, menos úmidas, mais higroscópicas e com menor retenção de antocianinas, além de provocar uma diminuição do parâmetro de cor L* e do ângulo de tom H*. O aumento na concentração de maltodextrina resultou em partículas maiores e menos higroscópicas, com maior luminosidade (L*, menores valores de C* e maiores valores de H*. Em relação à morfologia, o aumento da temperatura levou à formação de uma maior quantidade de partículas com superfície lisa, fato atribuído à maior transferência de calor e, consequentemente, à formação mais rápida de uma membrana ao redor da gota atomizada.The objective of this work was to study the influence of inlet air temperature and maltodextrin concentration on the physicochemical properties of açai juice powder produced by spray drying. The process was carried out in a mini spray dryer and the maltodextrin 10DE was used as carrier agent. Inlet air temperature varied from 138 to 202 °C and maltodextrin concentration varied from 10 to 30%. The characteristics analyzed were: moisture content, hygroscopicity, anthocyanin retention, color, particle size distribution, and morphology. The increase in the temperature resulted in particles with larger size, less moisture content, more hygroscopy and with lower anthocyanin retention, besides promoting a reduction in the color

  4. Commercial scale pulsed electric field processing of tomato juice.

    Science.gov (United States)

    Min, Seacheol; Jin, Z Tony; Zhang, Q Howard

    2003-05-21

    Effects of commercial scale pulsed electric field (PEF) processing on the quality of tomato juice were studied and compared with those of thermal processing. Tomato juice was prepared by hot break at 88 degrees C for 2 min or by cold break at 68 degrees C for 2 min and then thermally processed at 92 degrees C for 90 s or PEF processed at 40 kV/cm for 57 micros. Thermally processed, PEF processed, and unprocessed control juices were packed into 50 mL sterilized polypropylene tubes in a sanitary glovebox and stored at 4 degrees C for 112 days. Both thermally and PEF processed juices showed microbial shelf life at 4 degrees C for 112 days. The lipoxygenase activities of thermally and PEF processed juices were 0 and 47%, respectively. PEF processed juice retained more ascorbic acid than thermally processed juice at 4 degrees C for 42 days (p Brix, pH, or viscosity between thermally and PEF processed juices during the storage (p > 0.05). Sensory evaluations indicated that flavor and overall acceptability of PEF processed juice were preferred to those of thermally processed juice (p < 0.05).

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

    Science.gov (United States)

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

    2015-01-01

    Despite a common perception that fruit juice is healthy, fruit juice contains high amounts of naturally occurring sugar without the fibre content of the whole fruit. Frequent fruit juice consumption may therefore contribute to excessive sugar consumption typical of the Western society. Although excess sugar intake is associated with high blood pressure (BP), the association between habitual fruit juice consumption and BP is unclear. The present study investigated the association of fruit juice consumption with brachial and central (aortic) BP in 160 community dwelling adults. Habitual fruit juice consumption was measured using a 12 month dietary recall questionnaire. On the same day, brachial BP was measured and central (aortic) BP was estimated through radial artery applanation. Frequency of fruit juice consumption was classified as rare, occasional or daily. Those who consumed fruit juice daily, versus rarely or occasionally, had significantly higher central systolic BP (F (2, 134) = 6.09, p fruit juice daily rather than rarely or occasionally. In conclusion, more frequent fruit juice consumption was associated with higher central BPs.

  6. Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance.

    Science.gov (United States)

    Kowalczewski, Przemysław; Lewandowicz, Grażyna; Makowska, Agnieszka; Knoll, Ismena; Błaszczak, Wioletta; Białas, Wojciech; Kubiak, Piotr

    2015-06-01

    The potential of potato juice in relieving gastrointestinal disorders has already been proven. Work continues on implementation of this active component into products that are widely consumed. In this article, results of an attempt to fortify pasta with potato juice are presented and discussed. Fortification is performed using fresh and dried juice. The influence of the addition on culinary properties of the final product, such as cooking weight and cooking loss, as well as microstructure, color, texture, and consumer acceptance were evaluated. It was found that potato juice can be used for fortification of pasta both in its fresh and dried forms, however the effects on different responses depend on the potato juice form used. The addition of potato juice influenced the color of the product reducing its lightness and shifting color balances from green to red, yellow color saturation was decreased as well. Changes in color were more significant in the case of fresh juice addition. The firmness and microstructure of pasta was also influenced. The surface microstructure of pasta containing fresh potato juice was different from that of the other 2 products being a likely explanation of the lower cooking loss observed in its case. In contrast, the consistency of dough was strengthened by addition of dried potato juice. Principal components analysis indicated that the color change had the most pronounced effect on consumer acceptance. Other physicochemical changes were slightly less significant. Nevertheless, sensory evaluation proved that functional pasta produced with fresh potato juice finds consumer acceptance comparable with that of classic pasta.

  7. 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.

  8. 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

    1-hour intervals, the mass of the magnesium wire was determined on an analytical balance. A digital multimeter was used to measure the voltage every hour and the current every other hour. The pH of the juice, initially 3.85 at 20 °C, was 3.93 at the end of the experiment, as measured with a portable pH meter. This is a typical result. A comparison system (called "no clock" in Table 1) was set up merely by putting a 0.3317-g strip of magnesium in 400 mL of orange juice. With this system we can exemplify a "corrosion process" where the anode and the cathode are in the same place. There is consumption of magnesium and evolution of molecular hydrogen but no useful current can be obtained. The mass of this magnesium strip was measured at 1-hour intervals. Faraday's constant, which relates coulombs to moles of electrons, can be used to calculate the approximate current available to the clock in this system. The current will not be constant because the H+ concentration (related to pH) is changing and also because the surface area and composition of the magnesium electrode change with time. The change is not necessarily regular, because although the surface is being oxidized, it is not smooth. The actual available surface area will therefore be considerably greater than the geometric surface. The mass of magnesium oxidized in the clock reaction over the 4-hour period is approximately equal to the change in grams of magnesium while running the clock minus the mass of magnesium oxidized in orange juice without the clock. Using the data from Table 1, grams Mg oxidized to run clock = approx. (0.3317 - 0.3089) - (0.3317 - 0.3136) = 0.0047 g Mg The average current can then be calculated via Faraday's constant: This is a rather simplistic way to get the current, but it shows well the use of Faraday's constant. The Value of Computer Interfacing - Exploring the Physics of Current/Voltage Measurements A more instructive measure of voltage vs. time, which opens up the activity to

  9. Anti-adhesion and antibiotic modulatory evaluation of grapefruit (Citrus paradisi juice and seed extract on bacteria isolated from urine and catheter

    Directory of Open Access Journals (Sweden)

    Michael Oluwole Osungunna

    2016-02-01

    Full Text Available Context: The in vivo use of grapefruit seed in the treatment of urinary tract infections (UTIs has been reported but the mechanism of action is yet to be explained. Aims: Evaluate the anti-adhesion and antibiotic modulatory activities of grapefruit seed extract and juice as their possible mechanisms of action. Methods: Sub-inhibitory concentrations of 2.5 and 5 mg/mL as well as 10.3 and 5.15 mg/mL of grapefruit seed extract and juice respectively were evaluated for modulatory activity of ciprofloxacin, streptomycin and nalidixic acid against one hundred and twenty seven bacterial isolates from mid-stream urine (MSU (100, catheter-stream urine (CSU (14 and catheter tips (CT (13 using the agar dilution method. Anti-adhesion activity of grapefruit seed extract and juice at sub-inhibitory concentrations of 2.5 and 1.03 mg/mL respectively was evaluated against twenty three (23 moderately adherent bacterial isolates from MSU (10, CSU (7 and CT (6 using the tissue culture plate method. Results: The results revealed that grapefruit juice (5.15 mg/mL showed more effect on nalidixic acid activity than seed extract (2.5 mg/mL. Grapefruit juice showed more anti-adhesion activity than grapefruit seed extract at the concentration tested. Conclusions: The study concluded that grapefruit seed extract and juice had anti-adhesion and antibiotic modulatory effects on bacteria associated with UTIs.

  10. Toxicity evaluation of e-juice and its soluble aerosols generated by electronic cigarettes using recombinant bioluminescent bacteria responsive to specific cellular damages.

    Science.gov (United States)

    Bharadwaj, Shiv; Mitchell, Robert J; Qureshi, Anjum; Niazi, Javed H

    2017-04-15

    Electronic-cigarettes (e-cigarette) are widely used as an alternative to traditional cigarettes but their safety is not well established. Herein, we demonstrate and validate an analytical method to discriminate the deleterious effects of e-cigarette refills (e-juice) and soluble e-juice aerosol (SEA) by employing stress-specific bioluminescent recombinant bacterial cells (RBCs) as whole-cell biosensors. These RBCs carry luxCDABE-operon tightly controlled by promoters that specifically induced to DNA damage (recA), superoxide radicals (sodA), heavy metals (copA) and membrane damage (oprF). The responses of the RBCs following exposure to various concentrations of e-juice/SEA was recorded in real-time that showed dose-dependent stress specific-responses against both the e-juice and vaporized e-juice aerosols produced by the e-cigarette. We also established that high doses of e-juice (4-folds diluted) lead to cell death by repressing the cellular machinery responsible for repairing DNA-damage, superoxide toxicity, ion homeostasis and membrane damage. SEA also caused the cellular damages but the cells showed enhanced bioluminescence expression without significant growth inhibition, indicating that the cells activated their global defense system to repair these damages. DNA fragmentation assay also revealed the disintegration of total cellular DNA at sub-toxic doses of e-juice. Despite their state of matter, the e-juice and its aerosols induce cytotoxicity and alter normal cellular functions, respectively that raises concerns on use of e-cigarettes as alternative to traditional cigarette. The ability of RBCs in detecting both harmful effects and toxicity mechanisms provided a fundamental understanding of biological response to e-juice and aerosols.

  11. Bergamot juice extract inhibits proliferation by inducing apoptosis in human colon cancer cells.

    Science.gov (United States)

    Visalli, Giuseppa; Ferlazzo, Nadia; Cirmi, Santa; Campiglia, Pietro; Gangemi, Sebastiano; Di Pietro, Angela; Calapai, Gioacchino; Navarra, Michele

    2014-01-01

    Colorectal cancer (CRC) is a leading cause of cancer mortality in the industrialized world, second to lung cancer. A lot of evidences highlight that a diet rich in fruits and vegetables may reduce the risk of some types of cancer including CRC. In this study we demonstrate that Citrus bergamia juice extracts (BJe) reduces CRC cell growth by multiple mechanisms. Low BJe concentrations inhibit MAPKs pathway and alter apoptosis-related proteins, that in turn induce cell cycle arrest and apoptosis in HT-29 cells. Instead, high concentrations of BJe induce oxidative stress causing DNA damage. Our study highlights the role of BJe as modulator of cell apoptosis in CRC cells and strengthens our previous hypothesis that the flavonoid fraction of bergamot juice may play a role as anti-cancer drug.

  12. 黑加仑蓝莓复合果酒发酵及澄清条件的工艺优化%Optimization of Fermentation and Clarification Technology of Compound Fruit Wine of Blackcurrant and Blueberry

    Institute of Scientific and Technical Information of China (English)

    谢亮

    2014-01-01

    为丰富果酒种类,满足消费者对果酒的口味及营养要求,以黑加仑和蓝莓为原料,对黑加仑蓝莓复合果酒的生产工艺进行研究。在确定黑加仑汁和蓝莓汁最佳体积比为1∶1及单因素试验的基础上,根据中心组合试验设计原理,以接种量、SO2添加量、发酵温度、初始糖度4个因素为自变量,黑加仑蓝莓复合果酒酒精度为响应值,设计响应面优化试验。结果表明:黑加仑蓝莓复合果酒发酵最佳工艺条件为接种量6.7%,SO2添加量67.3 mg/L,发酵温度29.9℃,初始糖度14.0%,发酵14 d;通过正交试验确定黑加仑蓝莓复合果酒澄清剂的最优组合为添加明胶0.03 g/L、硅藻土0.6 g/L、壳聚糖0.3 g/L,该条件下,黑加仑蓝莓复合果酒透光率为96.4%,酒精度为13.9%,且果香突出,口味柔和。%The processing technology including inoculum size,SO2 adding amount,fermentation temperature and initial sugar degree of compound fruit wine of blackcurrant and blueberry was optimized to meet consumer's taste and nutritional demand.The results showed that the inoculum size,SO2 adding amount,fermentation temperature,initial sugar degree and fermentation days of the optimum fermentation processing technology for compound fruit wine of blackcurrant and blueberry is 6.7%,67.3 mg/L, 29.9℃,14.0% and 14d respectively,and the light transmittance and alcoholic strength of the compound fruit wine with excellent fruity flavor and gentle taste under the optimum combination of clarifying agents (0.03 g/L gelatin,0.6 g/L diatomite and 0.3 g/L chitosan)is 96.4% and 13.9% separately.

  13. Biochemical properties of the fresh and frozen black currants and juices.

    Science.gov (United States)

    Djordjević, Boban; Šavikin, Katarina; Zdunić, Gordana; Janković, Teodora; Vulić, Todor; Pljevljakušić, Dejan; Oparnica, Cedo

    2013-01-01

    Thirteen black currant varieties (Ribes nigrum L.) cultured in Serbia were characterized for their pomological properties and chemical composition (total phenolics, total anthocyanins, anthocyanin aglycones, sugars, and vitamin C). The average amount of vitamin C varied from 122.4 to 193.2 mg/100 g fresh weight (FW), while concentration of invert sugars ranged from 6.3% to 11.1%. The highest amounts of total phenolics and anthocyanins were detected in variety Ometa (278.9 mg of gallic acid equivalents per 100 g of FW [mg GAE/100 g FW] and 135.4 mg/100 g, respectively). Quantitative analyses of anthocyanin aglycones in berries were performed using high-performance liquid chromatography, and delphinidin was found to be dominant compound in 11 varieties. Total phenolics and anthocyanins contents decreased during the processing of berry fruits to juices, and the reduction of anthocyanins was more pronounced, 12%-80%. The radical scavenging activity of black currant juices was investigated by 1,1-diphenyl-2-picrylhydrazyl, and the IC(50) value ranged from 1.9 to 4.0 mg/mL. Our results also showed that freezing as a way of preservation and storage could save important phytochemicals and health benefits of berries and berry juices. The amount of total phenolics in berries increased during 1 year of storage by 46.09%-171.76% and in juices by even 107.58%, while the amount of total anthocyanins in berries and juices decrease by 5.63%-52.76% and 13.04%-36.82%, respectively.

  14. Organic grape juice intake improves functional capillary density and postocclusive reactive hyperemia in triathletes

    Directory of Open Access Journals (Sweden)

    Mariana Correa Gonçalves

    2011-01-01

    Full Text Available OBJECTIVE: The aim of this study was to evaluate the effect of organic grape juice intake on biochemical variables and microcirculatory parameters in triathlon athletes. INTRODUCTION: The physiological stress that is imposed by a strenuous sport, such as a triathlon, together with an insufficient amount of antioxidants in the diet may cause oxidative imbalance and endothelial dysfunction. METHODS: Ten adult male triathletes participated in this study. A venous blood sample was drawn before (baseline and after 20 days of organic grape juice intake (300 ml/day. Serum insulin, plasma glucose and uric acid levels, the total content of polyphenols, and the erythrocyte superoxide dismutase activity were determined. The functional microcirculatory parameters (the functional capillary density, red blood cell velocity at baseline and peak levels, and time required to reach the peak red blood cell velocity during postocclusive reactive hyperemia after a one-min arterial occlusion were evaluated using nailfold videocapillaroscopy. RESULTS: Compared with baseline levels, the peak levels of serum insulin ( p = 0.02, plasma uric acid ( p = 0.04, the functional capillary density ( p = 0.003, and the red blood cell velocity (p < 0.001 increased, whereas the plasma glucose level (p,0.001, erythrocyte superoxide dismutase activity ( p = 0.04, and time required to reach red blood cell velocity during postocclusive reactive hyperemia ( p = 0.04 decreased after organic grape juice intake. CONCLUSION: Our data showed that organic grape juice intake improved glucose homeostasis, antioxidant capacity, and microvascular function, which may be due to its high concentration of polyphenols. These results indicate that organic grape juice has a positive effect in endurance athletes.

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

    Science.gov (United States)

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

    2014-01-01

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

  16. Phlorizin and sorbitol in Vitis labrusca grape juices

    OpenAIRE

    Spinelli Fernanda Rodrigues; Dutra Sandra Valduga; Leonardelli Susiane; Carnieli Gilberto João; Vanderlinde Regina

    2016-01-01

    In Brazil, grape juice is a not fermented beverage, made from Vitis labrusca varieties and their hybrids. The most common form of adulteration is by the addition of apple juice. The adulterated samples can be identified by specific analysis, since apple juice has some compounds that grape has not. A more simplified and assessible way to determine this kind of adulteration is the phlorizin analysis by high performance liquid chromatography (HPLC). Phlorizin is a phenolic compound that has been...

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

    Directory of Open Access Journals (Sweden)

    Bin Wang

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

  18. Bioethanol production from fermentable sugar juice.

    Science.gov (United States)

    Zabed, Hossain; Faruq, Golam; Sahu, Jaya Narayan; Azirun, Mohd Sofian; Hashim, Rosli; Boyce, Amru Nasrulhaq

    2014-01-01

    Bioethanol production from renewable sources to be used in transportation is now an increasing demand worldwide due to continuous depletion of fossil fuels, economic and political crises, and growing concern on environmental safety. Mainly, three types of raw materials, that is, sugar juice, starchy crops, and lignocellulosic materials, are being used for this purpose. This paper will investigate ethanol production from free sugar containing juices obtained from some energy crops such as sugarcane, sugar beet, and sweet sorghum that are the most attractive choice because of their cost-effectiveness and feasibility to use. Three types of fermentation process (batch, fed-batch, and continuous) are employed in ethanol production from these sugar juices. The most common microorganism used in fermentation from its history is the yeast, especially, Saccharomyces cerevisiae, though the bacterial species Zymomonas mobilis is also potentially used nowadays for this purpose. A number of factors related to the fermentation greatly influences the process and their optimization is the key point for efficient ethanol production from these feedstocks.

  19. 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.

  20. Production of ethanol at high temperatures in the fermentation of Jerusalem artichoke juice and a simple medium by Kluyveromyces marxianus

    Energy Technology Data Exchange (ETDEWEB)

    Rosa, M.F.; Correia, I.S.; Novais, J.M.

    1987-01-01

    Temperatures as high as 36 degrees C and 40 degrees C did not negatively affect the ethanol productivity of Jerusalem artichoke (J.a.) juice batch fermentation and the final concentrations of ethanol were close to those produced at lower temperatures. At higher process temperatures (36-40 degrees C), ethanol toxicity in Kluyveromyces marxianus was less important during the fermentation of J.a. juice as compared with a simple medium. In simple medium, the heat-sticking of fermentation was observed and the percentage of unfermented sugars steeply increased from 28 degrees C up to 40 degrees C. (Refs. 13).

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

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    Alessandro Leite CAVALCANTI

    2006-04-01

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

  2. Impact of the Botrytis cinerea strain and metabolism on (-)-geosmin production by Penicillium expansum in grape juice.

    Science.gov (United States)

    La Guerche, Stéphane; De Senneville, Laure; Blancard, Dominique; Darriet, Philippe

    2007-10-01

    Geosmin, an off-flavour of some rotten grapes, has been implicated in wine defects. Botrytis cinerea and Penicillium expansum were the most common among the numerous microorganisms isolated from rotten grapes. P. expansum produces geosmin on model media but not healthy grape juice. However, geosmin synthesis by P. expansum was demonstrated in grape juice and on crushed grapes that had been pre-cultured with certain B. cinerea strains. 34 out of 156 B. cinerea strains ([bot +] phenotype) isolated from the centre of grape bunches were able to induce high geosmin production, up to 494 ng/l, by P. expansum in grape juice. A study of the impact of grape juice composition on geosmin synthesis by P. expansum revealed the importance of nitrogen composition, particularly amino-acid deficiency. Metabolism of amino acids by B. cinerea was shown to be favourable to geosmin synthesis by P. expansum. However, the amino-acid and ammonium concentrations in grape juices pre-cultured with B. cinerea [bot -] and [bot +] strains were very similar implying that other factors are involved as well. Indeed, an ethanol-precipitable fraction, probably a polysaccharide, synthesized by B. cinerea [bot -], but not [bot +] strains, inhibited geosmin production by P. expansum.

  3. Extraction of DNA from orange juice, and detection of bacterium Candidatus Liberibacter asiaticus by real-time PCR.

    Science.gov (United States)

    Bai, Jinhe; Baldwin, Elizabeth; Liao, Hui-Ling; Zhao, Wei; Kostenyuk, Igor; Burns, Jacqueline; Irey, Mike

    2013-10-01

    Orange juice processed from Huanglongbing (HLB) affected fruit is often associated with bitter taste and/or off-flavor. HLB disease in Florida is associated with Candidatus Liberibacter asiaticus (CLas), a phloem-limited bacterium. The current standard to confirm CLas for citrus trees is to take samples from midribs of leaves, which are rich in phloem tissues, and use a quantitative real-time polymerase chain reaction (qPCR) test to detect the 16S rDNA gene of CLas. It is extremely difficult to detect CLas in orange juice because of the low CLas population, high sugar and pectin concentration, low pH, and possible existence of an inhibitor to DNA amplification. The objective of this research was to improve extraction of DNA from orange juice and detection of CLas by qPCR. Homogenization using a sonicator increased DNA yield by 86% in comparison to mortar and pestle extraction. It is difficult to separate DNA from pectin; however, DNA was successfully extracted by treating the juice with pectinase. Application of an elution column successfully removed the unidentified inhibitor to DNA amplification. This work provided a protocol to extract DNA from whole orange juice and detect CLas in HLB-affected fruit.

  4. In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck].

    Science.gov (United States)

    Aschoff, Julian K; Kaufmann, Sabrina; Kalkan, Onur; Neidhart, Sybille; Carle, Reinhold; Schweiggert, Ralf M

    2015-01-21

    Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized juices. Lutein and β-cryptoxanthin were slightly degraded during dejuicing, whereas β-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon juice extraction, most likely due to the removal of flavonoid-rich albedo and juice vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to juices (29-30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed juice slightly increased BA by 9-11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid during in vitro digestion were monitored, and applied analytical methods were briefly validated.

  5. Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice

    KAUST Repository

    Laorko, Aporn

    2010-10-01

    The effects of membrane property on the permeate flux, membrane fouling and quality of clarified pineapple juice were studied. Both microfiltration (membrane pore size of 0.1 and 0.2 μm) and ultrafiltration (membrane molecular weight cut-off (MWCO) of 30 and 100 kDa) membranes were employed. Membrane filtration did not have significant effects on the pH, reducing sugar and acidity of clarified juice whereas the suspended solids and microorganism were completely removed. The 0.2 μm membrane gave the highest permeate flux, total vitamin C content, total phenolic content and antioxidant capacity as well as the highest value of irreversible fouling. Based on these results, the membrane with pore size of 0.2 μm was considered to be the most suitable membrane for the clarification of pineapple juice. The optimum operating conditions for the clarification pineapple juice by membrane filtration was a cross-flow velocity of 3.4 ms-1 and transmembrane pressure (TMP) of 0.7 bar. An average flux of about 37 lm-2 h-1 was obtained during the microfiltration of pineapple juice under the optimum conditions using batch concentration mode. © 2010 Elsevier Ltd. All rights reserved.

  6. Effect of lime juice on Vibrio parahaemolyticus and Salmonella enterica inactivation during the preparation of the raw fish dish ceviche.

    Science.gov (United States)

    Mathurand, Prateek; Schaffner, Donald W

    2013-06-01

    Ceviche is a raw fish dish common in Peru and other Latin American counties. The most characteristic feature of ceviche is the use of lime juice for marinating or "cooking" the raw fish. Confirmed cases of cholera in Peru, New Jersey, and Florida have been associated with ceviche. Although the effect of organic acids on pathogenic bacteria has been well characterized, few data exist on the effect of these acids in seafood systems. The objective of the study was to evaluate the effects of lime juice marination on pathogens likely to be present in ceviche. Tilapia (Oreochromis niloticus) fillet pieces were inoculated with Vibrio parahaemolyticus and Salmonella enterica (>7 log CFU/g) and incubated at 25 and 4°C for 30 or 120 min in the presence of fresh lime juice at concentrations typical for the preparation of ceviche. Similar levels of cells were also inoculated into fresh lime juice without tilapia. Surviving cells were enumerated on selective (xylose lysine Tergitol 4 and thiosulfate-bile-citrate-sucrose) and nonselective (tryptic soy agar) media. V. parahaemolyticus levels were reduced to below detection limits (∼5-log reduction) under all conditions studied. Salmonella strains on tilapia were much more resistant to inactivation and were only slightly reduced (∼1- to 2-log reduction). Salmonella and V. parahaemolyticus inoculated directly into lime juice without tilapia were all reduced to below detection limits (∼5-log reduction). A typical ceviche recipe reduces V. parahaemolyticus risk significantly but is less effective for control of S. enterica.

  7. Study on the development of pomegranate juice processing technology: clarification of pomegranate juice.

    Science.gov (United States)

    Vardin, Hasan; Fenercioğlu, Hasan

    2003-10-01

    The effects of clarification agents and methods on pomegranate juice quality were studied. Fruits were pressed as whole, and extracted juice was clarified with gelatin, polyvinylypolypyrrolidone (PVPP) and natural sedimentation. In order to determine the effects of these clarifying techniques on product quality, pH, total phenolic substances (TPS), anthocyanin, turbidity, and total colour density tests were applied to each sample. In clarification, the main purpose was to reduce the amount of phenolic substances. Phenolic substances were controlled in each clarification method. The most effective method was the application of 1 g/L gelatine for clarification. Sensory evaluation also applied for clarified juices and gelatin application was selected by panelists to be superior.

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

    Science.gov (United States)

    Mossallam, Shereen F

    2010-04-01

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

  9. Comparison of some physical techniques for detection of spoilage in apple juice inoculated with Saccharomyces cerevisiae: Optical and photothermal methods

    NARCIS (Netherlands)

    Chirtoc, I.; Chirtoc, M.; Bicanic, D.D.; Cozijnsen, J.L.; Breeuwer, P.

    2003-01-01

    Several physical techniques were used to study the extent of spoilage in apple juice deliberately inoculated with yeast (concentration of Saccharomyces cerevisiae ranged from 25 cells mL(-1) to 2.5 x 10(6) cells mL(-1), respectively) and their performance compared in terms of detection limit achieve

  10. COMPOSITION OF THE CLUSTERS AND BIOCHEMISTRY OF WHITE VINE SORTS OF GRAPE FOR PRODUCING JUICES OF DIRECT PRESSING

    Directory of Open Access Journals (Sweden)

    Chausov V. M.

    2015-02-01

    Full Text Available The article contains the results of the study of mechanical composition of grapes and biochemical characteristics of white wine grapes for the production of juice of direct extraction and blending. Thus, the yield of studied grapes ranged from 7.5 to 13.2 t / ha: highest yielding varieties and hybrids of Pervenets Magaracha and Tsitronnyy Magaracha, and the lowest - Chardonnay and Pinot blanc. At an average weight of clusters of varieties were divided into three groups - large clusters (230-243 g in varieties Pervenets Magaracha and Tsitronnyy Magaracha, medium (181-184 g - the varieties Chardonnay and Pinot blanc, small (112-116 g - the varieties Bianca and Viorica. By weight of the 100 berries were divided into four groups - Bianca and Viorica (I, Pervenets Magaracha (II, Chardonnay (III, Pinot blanc and Tsitronnyy Magaracha (IV. Weight of 100 seeds from the largest varieties Pinot blanc and Bianca, and the lowest - in the varieties of Tsitronnyy Magaracha and Chardonnay. The solids content in the juices of these varieties ranged from 19.4 to 21.8%, which corresponded to branded products and higher of commodity varieties. Mass concentration of sugars ranged from 18.4 to 21.3 g / 100 cm3. Titratable acid content in the juice was varied from 0.65 to 0.78 g / 100 cm3. Sugar-acid ratio, defined as the ratio of concentration of sugars and titratable acids ranged from 23.6 to 30. The recommended values for this indicator were within 22-30. According to the results of the tasting, we rated "excellent" the juices from the varieties of Tsitronnyy Magaracha, Viorica (19 points and Bianca (17 points; "good" marks were given to the juices from Pinot blanc, Chardonnay, Pervenets Magaracha: this means that we can get juices of excellent quality from the grape varieties under study with the title of ampelographic variety; in addition, the juice of the grape of varieties Chardonnay, Pinot blanc, Bianca, Pervenets Magaracha due to their potassium content will

  11. Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.

    Science.gov (United States)

    Lima, Marcos Dos Santos; Silani, Igor de Souza Veras; Toaldo, Isabela Maia; Corrêa, Luiz Claudio; Biasoto, Aline Camarão Telles; Pereira, Giuliano Elias; Bordignon-Luiz, Marilde T; Ninow, Jorge Luiz

    2014-10-15

    The phenolic compounds, organic acids and the antioxidant activity were determined for grape juice samples from new Brazilian varieties grown in the Sub-middle São Francisco Valley in the Northeast Region of Brazil. The results showed that the Brazilian grape juices have high antioxidant activity, which was significantly correlated with the phenolic compounds catechin, epicatechin gallate, procyanidin B1, rutin, gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyaniding-3,5-diglucoside and delphinidin-3-glucoside. The produced juice samples showed higher concentrations of trans-resveratrol than those observed in juices made from different varieties of grapes from traditional growing regions. Organic acids concentrations were similar to those of juices produced from other classical varieties. It was demonstrated that it is possible to prepare juices from grapes of new varieties grown in the Northeast of Brazil containing a high content of bioactive compounds and typical characteristics of the tropical viticulture practised in the Sub-middle São Francisco Valley.

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

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    Kesuma Sayuti

    2015-01-01

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

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

    Science.gov (United States)

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

    2016-05-25

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

  14. Gastroprotective Effect of Carrot (Daucus carota L. Juice in Rat Models

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    Wong Hui Jiin

    2014-02-01

    Full Text Available Background: Gastritis has become one of the very common gastrointestinal tract disorders in clinical practice. One of the factors causing gastritis is the prolonged intake of nonsteroidal anti-inflammatory drugs (NSAIDs which is commonly adopted by people suffering pain. The NSAIDs such as aspirin cause loss of mucosal integrity resulting in gastric mucosa inflamation. Carrot (Daucus carota L. has long been used as a traditional medicine for various ailments. The presence of flavonoids and carotenoids in carrot is associated with gastroprotective effect. Methods: The present study was undertaken to determine the gastroprotective effect of 4.08 g carrot juice administered by feeding tube on the hydrochloric acid (HCL concentration in the stomach in aspirin-induced Wistar-strain rats. This was a laboratory experimental study performed at the Pharmacology Laboratory Faculty of Medicine Universitas Padjadjaran, Bandung Indonesia in October 2012. The parameter used HCL Concentration determined by titration method. Results: The result of carrot juice consumption together with aspirin shows a statistically significant reduction in HCL concentration in the stomach (p<0.05. The result was also significant when compared with another medication, Misoprostol. Conclusion: Carrot juice extract possesses gastroprotective effect when consumed with aspirin and thus support the use of carrot as an alternative treatment. [AMJ.2014;1(1:35–9

  15. Production of concentrated “Ya Pak King” drink by vacuum microwave drying

    OpenAIRE

    Wanprakeaw, P.; Kankrengwong, J.; Jirasant, S.; Suntornsuk, W.

    2005-01-01

    Ya Pak King juice is currently popular among Thai consumers. However, some people do not like to drink it because of its pungent smell and flavor. The objectives of this investigation were to improve consumer perception of ready-to-drink Ya Pak King juice and to produce the concentrated drink by vacuum microwave drying. The herbal juice from Ya Pak King was prepared and formulated with lemon juice and honey by the Mixture Design. The drink flavor and taste were then modified by the addition o...

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

    OpenAIRE

    Gustavo Henrique Gravatim Costa; Igor dos Santos Masson; Lidyane Aline de Freita; Juliana Pelegrini Roviero; Márcia Justino Rossini Mutton

    2014-01-01

    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 consi...

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

    Science.gov (United States)

    Alsammarraie, Fouad K; Lin, Mengshi

    2017-01-25

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

  18. Tart Cherry Juice as a Treatment for Peripheral Neuropathy

    Science.gov (United States)

    Carson, Cindy Alberts

    2015-01-01

    are on more than 1 of these medications but, even with polypharmacy and optimal dosing, only 40%–60% of patients report partial relief of symptoms, and many have significant adverse effects, such as somnolence, constipation, and drug dependence. Objective Tart cherry juice has been shown to be effective in the treatment of some inflammatory conditions and has a very low incidence of adverse effects. The purpose of this study was to determine whether tart cherry juice is an effective treatment for neuropathic pain from nondiabetic peripheral polyneuropathies. Methods The study group consisted of 12 primary care patient volunteers with painful lower extremity peripheral neuropathy. Patients with diabetic peripheral neuropathy were excluded due to the potentially confounding effect of the increased glycemic load from cherry juice. All study patients had carried a diagnosis of peripheral neuropathy for 5–10 y. All patients described 9–10 out of 10 pain more than 50% of the time. All study patients had been on multiple antiepileptics, analgesics, and antidepressants for more than 2 y without significant improvement of symptoms. All study patients were allowed to remain on their prescribed doses of gabapentin, pregabalin, SNRIs, tricyclics, and SSRIs during the study. The patients agreed not to use NSAIDs, steroids, lidocaine, and narcotic pain relievers during the study. There were no restrictions on diet or activity. Presumed etiologies of the peripheral neuropathies in the study group were: 3 HIV, 2 chemotherapy-induced, 5 spinal disorders, and 2 idiopathic. All patients drank 4 oz of tart cherry juice 2 ×/d for 14 d. The juice used was a combination of Prunus cerasus, Prunus acida, Prunus avium, and Prunus fructicosa, imported from the Caucasus and sold commercially as “100% cherry juice from concentrate.” Results After 14 d of treatment, the patients were questioned regarding the level of their peripheral neuropathy pain. Two patients (HIV and spinal DJD

  19. Synthesis of gold nanoparticles using renewable Punica granatum juice and study of its catalytic activity

    Science.gov (United States)

    Dash, Shib Shankar; Bag, Braja Gopal

    2014-01-01

    Punica granatum juice, a delicious multivitamin drink of great medicinal significance, is rich in different types of phytochemicals, such as terpenoids, alkaloids, sterols, polyphenols, sugars, fatty acids, aromatic compounds, amino acids, tocopherols, etc. We have demonstrated the use of the juice for the synthesis of gold nanoparticles (AuNPs) at room temperature under very mild conditions. The synthesis of the AuNPs was complete in few minutes and no extra stabilizing or capping agents were necessary. The size of the nanoparticles could be controlled by varying the concentration of the fruit extract. The AuNPs were characterized by surface plasmon resonance spectroscopy, high resolution transmission electron microscopy, fourier transform infrared spectroscopy and X-ray diffraction studies. Catalytic activity of the synthesized colloidal AuNPs has also been demonstrated.

  20. Pancreatic Juice Culture in Acute Pancreatitis and Other Pancreatic Disorders

    Directory of Open Access Journals (Sweden)

    Masataka Kikuyama

    2016-09-01

    Full Text Available We retrospectively evaluated the results of pancreatic juice cultures of patients with acute pancreatitis and other pancreatic disorders. Methods Twenty patients who underwent pancreatic juice culture were studied. Nine had acute pancreatitis due to alcohol (n=5, idiopathic causes (n=2, drugs (n=1, or gallstones (n=1, and remaining 11 had other pancreatic disorders such as an intraductal papillary mucin-producing neoplasm (n=3 and main pancreatic duct dilatation with a stricture due to a tumorous lesion suspected of pancreatic cancer (n=7 or chronic pancreatitis (n=1 without symptoms. Nasopancreatic drainage tubes were placed for pancreatic duct drainage in acute pancreatitis and for pancreatic juice cytology in other disorders. Pancreatic juice was obtained through the drainage tube and cultured. Results Pancreatic juice cultures were positive in all patients with acute pancreatitis for Staphylococcus epidermidis, Streptococcus species, and others. Six among 11 patients (54.5% with other disorders showed positive results for Escherichia coli, Streptococcus salivarius, and others. The rate of positive pancreatic juice cultures was significantly higher in acute pancreatitis (p=0.038. Seven of the 9 patients with acute pancreatitis were classified as having severe acute pancreatitis, and all survived treatment. Conclusions Pancreatic juice culture was highly positive in acute pancreatitis. Further study is needed to confirm the relationship between orally indigenous bacteria identified in the pancreatic juice and acute pancreatitis.

  1. 7 CFR 51.1179 - Method of juice extraction.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 2 2010-01-01 2010-01-01 false Method of juice extraction. 51.1179 Section 51.1179 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards... of Common Sweet Oranges (citrus Sinensis (l) Osbeck) § 51.1179 Method of juice extraction. The...

  2. 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

  3. 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

  4. 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... any safe and suitable preservatives or combinations thereof. (c) The name of the food is “Orange juice with preservative”. (d) Label declaration. Each of the ingredients used in the food shall be...

  5. 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

  6. 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,

  7. 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.

  8. Storage Test on Apple Juice After Ultrasound Treatment

    Science.gov (United States)

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

    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 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. PMID:27800306

  9. 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..., DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.241 Decolorizing juice or wine. (a) Conditions and limitations. If the proprietor wishes to use activated carbon or...

  10. 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…

  11. 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

    and pulsed electric field (PEF) juice are compared with their probability of choice for pasteurized juice and freshly produced apple juice, and consumer choices are tried explained by values and consequences generated from a MEC study. The study support, at least partly, that means-end chain structures’ have......, 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...

  12. 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.

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

    Science.gov (United States)

    Irudayaraj, Joseph; Tewari, Jagdish

    2003-12-01

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

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

    Science.gov (United States)

    Yoo, Sungyul; Ghafoor, Kashif; Kim, Jeong Un; Kim, Sanghun; Jung, Bora; Lee, Dong-Un; Park, Jiyong

    2015-06-01

    Nonpasteurized orange juice is manufactured by squeezing juice from fruit without peel removal. Fruit surfaces may carry pathogenic microorganisms that can contaminate squeezed juice. Titanium dioxide-UVC photocatalysis (TUVP), a nonthermal technique capable of microbial inactivation via generation of hydroxyl radicals, was used to decontaminate orange surfaces. Levels of spot-inoculated Escherichia coli O157:H7 (initial level of 7.0 log CFU/cm(2)) on oranges (12 cm(2)) were reduced by 4.3 log CFU/ml when treated with TUVP (17.2 mW/cm(2)). Reductions of 1.5, 3.9, and 3.6 log CFU/ml were achieved using tap water, chlorine (200 ppm), and UVC alone (23.7 mW/cm(2)), respectively. E. coli O157:H7 in juice from TUVP (17.2 mW/cm(2))-treated oranges was reduced by 1.7 log CFU/ml. After orange juice was treated with high hydrostatic pressure (HHP) at 400 MPa for 1 min without any prior fruit surface disinfection, the level of E. coli O157:H7 was reduced by 2.4 log CFU/ml. However, the E. coli O157:H7 level in juice was reduced by 4.7 log CFU/ml (to lower than the detection limit) when TUVP treatment of oranges was followed by HHP treatment of juice, indicating a synergistic inactivation effect. The inactivation kinetics of E. coli O157:H7 on orange surfaces followed a biphasic model. HHP treatment did not affect the pH, °Brix, or color of juice. However, the ascorbic acid concentration and pectinmethylesterase activity were reduced by 35.1 and 34.7%, respectively.

  15. Nitrile versus Latex for Glove Juice Sampling.

    Science.gov (United States)

    Landers, Timothy F; Dent, Anthony

    2014-01-01

    The objective of this study was to explore the utility of nitrile gloves as a replacement for latex surgical gloves in recovering bacteria from the hands. Two types of nitrile gloves were compared to latex gloves using the parallel streak method. Streaks of Klebsiella pneumoniae and Staphylococcus aureus were made on tryptic soy agar plates, and the zones of inhibition were measured around pieces of glove material placed on the plates. Latex gloves produced a mean zone of inhibition of 0.28 mm, compared to 0.002 mm for nitrile gloves (platex in glove juice sampling methods, since nitrile avoids the risk of latex exposure.

  16. CFDP Configuration: Enclid and Juice Scenarios

    Science.gov (United States)

    Valverde, Alberto; Taylor, Chris; Montesinos, Juan Antonio; Maiorano, Elena; Colombo, Cyril; Erd, Christian; Magistrati, Giorgio

    2014-08-01

    This paper presents the work done within the ESA ESTEC Data Systems Division, targeting the implementation of CFDP in future ESA Science Missions. EUCLID and JUICE currently include CCSDS File Delivery Protocol (CFDP) as baseline for payload data transfer to ground. The two missions have completely different characteristics, although both present quite demanding scenarios. Using the communication link characteristics as an input, some simulations have been performed to optimize the CFDP configuration and get some preliminary figures on the retransmission overhead, payload data bandwidth and number of parallel transactions needed to maintain full bandwidth utilization. The paper provides some guidelines on CFDP configuration and usage that can be useful in future CFDP implementations.

  17. 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

    Industrial juice clarification is accomplished by a combination of enzymatic depectinization, gelatin–silica sol, and/or bentonite treatment. The gelatin–silica sol treatment step is particularly slow, mischievous, and requires comprehensive downstream processing to obtain clarified juice. In thi...

  18. 19 CFR 151.91 - Brix values of unconcentrated natural fruit juices.

    Science.gov (United States)

    2010-04-01

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

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

    Science.gov (United States)

    Borges, Gina; Mullen, William; Crozier, Alan

    2010-10-01

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

  20. 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.

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

    Science.gov (United States)

    Wojtczak, M; Antczak, A; Przybyt, M

    2010-06-01

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

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

    Science.gov (United States)

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

    2015-06-17

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

  3. 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.

  4. Isotope analysis (δ13C of pulpy whole apple juice

    Directory of Open Access Journals (Sweden)

    Ricardo Figueira

    2011-09-01

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

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

    Directory of Open Access Journals (Sweden)

    Mitić Milan N.

    2011-01-01

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

  6. Stabilization of açaí (Euterpe oleracea Mart. juice by the microfiltration process

    Directory of Open Access Journals (Sweden)

    Flávio Caldeira Silva

    2016-01-01

    Full Text Available Açaí berry, a Brazilian palm fruit widely distributed in northern South America, is acknowledged for its functional properties such as high antioxidant capacity and anti-inflammatory activities. Although the açaí juice is highly appreciated in Brazil and even worldwide, its commercialization is still limited. Microfiltration process is largely applied in juice processing, eliminating many of the traditional processing steps and reducing time, energy and addition of clarifying agents. Furthermore, microfiltration process may eliminate microorganisms and compounds responsible for turbidity in the juice. Current assay applies a microfiltration process to obtain a stabilized açaí permeate pulp. Microfiltrations of açaí pulp were carried out in a dead end configuration with a flat membrane of 0.22 μm pore size. Permeate pulp was characterized according to its turbidity, lipid concentration and microbiological analysis. Initial permeate flux was 103 kg m-2 h-1. After an initial flux decline during 30 min., due to membrane compaction and fouling occurrences, flux was stabilized at 20 kg m-2 h-1. The microfiltration process reduced the initial açaí pulp turbidity by 99.98% and lipids were not identified in the permeate. Microbiological analysis showed that the contamination by microorganism decreased in the permeate pulp when compared to that in raw açaí pulp.

  7. Effect of alcoholic fermentation on the carotenoid composition and provitamin A content of orange juice.

    Science.gov (United States)

    Cerrillo, Isabel; Escudero-López, Blanca; Hornero-Méndez, Dámaso; Martín, Francisco; Fernández-Pachón, María-Soledad

    2014-01-29

    Orange juice is considered a rich source of carotenoids, which are thought to have diverse biological functions. In recent years, a fermentation process has been carried out in fruits resulting in products that provide higher concentrations of bioactive compounds than their original substrates. The aim of this study was to evaluate the effect of a controlled alcoholic fermentation process (15 days) on the carotenoid composition of orange juice. Twenty-two carotenoids were identified in samples. The carotenoid profile was not modified as result of the fermentation. Total carotenoid content and provitamin A value significantly increased from day 0 (5.37 mg/L and 75.32 RAEs/L, respectively) until day 15 (6.65 mg/L and 90.57 RAEs/L, respectively), probably due to a better extractability of the carotenoids from the food matrix as a result of processing. Therefore, the novel beverage produced could provide a rich source of carotenoids and exert healthy effects similar to those of orange juice.

  8. Chemical Composition and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations

    Science.gov (United States)

    Michalska, Anna; Wojdyło, Aneta; Łysiak, Grzegorz P.; Figiel, Adam

    2017-01-01

    Among popular crops, plum (Prunus domestica L.) has received special attention due to its health-promoting properties. The seasonality of this fruit makes it impossible to consume it throughout the year, so new products in a powder form may offer an alternative to fresh consumption and may be used as high-quality natural food ingredients. A 100% plum (cultivar “Valor”) juice was mixed with three different concentrations of maltodextrin or subjected to sugars removal by amberlite-XAD column, and dried using the freeze, spray, and vacuum (40, 60, and 80 °C) drying techniques. The identification and quantification of phenolic acids, flavonols, and anthocyanins in plum powders was performed by LC-MS QTof and UPLC-PDA, respectively. l-ascorbic acid, hydroxymethylfurfural, and antioxidant capacity were measured by the Trolox equivalent antioxidant capacity (TEAC) ABTS and ferric reducing antioxidant potential (FRAP) methods in order to compare the influence of the drying methods on product quality. The results indicated that the profile of polyphenolic compounds in the plum juice powders significantly differed from the whole plum powders. The drying of a sugar free plum extract resulted in higher content of polyphenolic compounds, l-ascorbic acid and antioxidant capacity, but lower content of hydroxymethylfurfural, regardless of drying method applied. Thus, the formulation of plum juice before drying and the drying method should be carefully selected in order to obtain high-quality powders. PMID:28106740

  9. Chemical Composition and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations

    Directory of Open Access Journals (Sweden)

    Anna Michalska

    2017-01-01

    Full Text Available Among popular crops, plum (Prunus domestica L. has received special attention due to its health-promoting properties. The seasonality of this fruit makes it impossible to consume it throughout the year, so new products in a powder form may offer an alternative to fresh consumption and may be used as high-quality natural food ingredients. A 100% plum (cultivar “Valor” juice was mixed with three different concentrations of maltodextrin or subjected to sugars removal by amberlite-XAD column, and dried using the freeze, spray, and vacuum (40, 60, and 80 °C drying techniques. The identification and quantification of phenolic acids, flavonols, and anthocyanins in plum powders was performed by LC-MS QTof and UPLC-PDA, respectively. l-ascorbic acid, hydroxymethylfurfural, and antioxidant capacity were measured by the Trolox equivalent antioxidant capacity (TEAC ABTS and ferric reducing antioxidant potential (FRAP methods in order to compare the influence of the drying methods on product quality. The results indicated that the profile of polyphenolic compounds in the plum juice powders significantly differed from the whole plum powders. The drying of a sugar free plum extract resulted in higher content of polyphenolic compounds, l-ascorbic acid and antioxidant capacity, but lower content of hydroxymethylfurfural, regardless of drying method applied. Thus, the formulation of plum juice before drying and the drying method should be carefully selected in order to obtain high-quality powders.

  10. Clarification of pomegranate juice with chitosan: changes on quality characteristics during storage.

    Science.gov (United States)

    Tastan, Ozge; Baysal, Taner

    2015-08-01

    In this study, for the first time, the use of chitosan as a clarifying agent in the production of clear pomegranate juice was evaluated and its effects on quality characteristics of juice were investigated. A central composite face centered design was used to establish the optimum conditions for clarification of pomegranate juice (PJ) using response surface methodology. The three factors were concentration of chitosan (10-120 mg/100ml), process temperature (10-20°C), and process time (30-90 min) and their effects on turbidity and a(∗) values were investigated. Using a desirability function method, the optimum process conditions were found to be 68.93 mg/100ml chitosan at a process temperature and time of 10°C and 30 min, respectively. PJ was produced using the optimum conditions and the quality characteristics such as turbidity, colour characteristics (L(∗), a(∗), b(∗), C(∗)), titratable acidity, total phenolic, monomeric anthocyanin, and protein contents were evaluated during storage at 4 and 20°C for 6 months.

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

    Science.gov (United States)

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

    2012-02-01

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

  12. Influence of Mahanarva fimbriolata (Stael) (Hemiptera: Cercopidae) injury on the quality of cane juice

    Energy Technology Data Exchange (ETDEWEB)

    Madaleno, Leonardo L.; Ravaneli, Gisele C.; Presotti, Leandro E.; Mutton, Marcia J.R. [UNESP, Jaboticabal, SP (Brazil). Faculdade de Ciencias Agrarias e Veterinarias. Dept. de Tecnologia; Mutton, Miguel A. [UNESP, Jaboticabal, SP (Brazil). Faculdade de Ciencias Agrarias e Veterinarias. Dept. de Producao Vegetal; Fernandes, Odair A. [UNESP, Jaboticabal, SP (Brazil). Faculdade de Ciencias Agrarias e Veterinarias. Dept. de Fitossanidade

    2008-01-15

    Mahanarva fimbriolata (Stael) is an important pest in Latin America and causes significant reduction in sugarcane productivity. There is no information regarding the effect of this pest on the quality of cane juice used for sugar and alcohol production. This work aimed at evaluating the quality of sugarcane juice from plants attacked by spittlebugs. The experiment was arranged in a completely randomized design with 15 replications, and comprised two treatments: control and chemical treatment with thiamethoxam. An average of 9.2 {+-} 4.44 spittlebug nymphs m-1 were found in the plots prior to insecticide application. Nymphs were counted 18, 35, 55, and 82 days after the initial sampling (december/2003). During the mid growing season (July 2004), the juice was extracted from stalks and analyzed for Brix, Pol, RS, pH, fiber, purity, TRS, dextran, starch, and total phenolic compounds. Stalk yield was also measured. Chemical treatment was efficient in reducing spittlebug population, and elevated both stalk yield and juice pH. The accumulated infestation expressed as insect-days was significantly and negatively correlated to yield, Pol, pH, and purity. The concentration of phenolic compounds increased with pest infestation, while dextran and starch levels were not affected. The infestation of 2.4 and 7.3 nymphs m-1 day-1 caused reductions of 8.3% and 29.8% in yield; 1.9% and 5.8% in Pol; 0.4% and 1.1% in pH and 0.4% and 1.2% in purity, respectively, in comparison to areas where the pest population was extremely low (< 0.1 nymphs m-1). (author)

  13. Single and combined effects of beetroot juice and caffeine supplementation on cycling time trial performance.

    Science.gov (United States)

    Lane, Stephen C; Hawley, John A; Desbrow, Ben; Jones, Andrew M; Blackwell, James R; Ross, Megan L; Zemski, Adam J; Burke, Louise M

    2014-09-01

    Both caffeine and beetroot juice have ergogenic effects on endurance cycling performance. We investigated whether there is an additive effect of these supplements on the performance of a cycling time trial (TT) simulating the 2012 London Olympic Games course. Twelve male and 12 female competitive cyclists each completed 4 experimental trials in a double-blind Latin square design. Trials were undertaken with a caffeinated gum (CAFF) (3 mg·kg(-1) body mass (BM), 40 min prior to the TT), concentrated beetroot juice supplementation (BJ) (8.4 mmol of nitrate (NO3(-)), 2 h prior to the TT), caffeine plus beetroot juice (CAFF+BJ), or a control (CONT). Subjects completed the TT (females: 29.35 km; males: 43.83 km) on a laboratory cycle ergometer under conditions of best practice nutrition: following a carbohydrate-rich pre-event meal, with the ingestion of a carbohydrate-electrolyte drink and regular oral carbohydrate contact during the TT. Compared with CONT, power output was significantly enhanced after CAFF+BJ and CAFF (3.0% and 3.9%, respectively, p supplementation when used alone (-0.4%, p = 0.6 compared with CONT) or when combined with caffeine (-0.9%, p = 0.4 compared with CAFF). We conclude that caffeine (3 mg·kg(-1) BM) administered in the form of a caffeinated gum increased cycling TT performance lasting ∼50-60 min by ∼3%-4% in both males and females. Beetroot juice supplementation was not ergogenic under the conditions of this study.

  14. Physico-Chemical changes in valencia orange concentrate during commercial scale vacuum concentration

    Directory of Open Access Journals (Sweden)

    J. S. Pruthi

    1959-01-01

    Full Text Available "Changes in the refractometric solids (Brix, viscosity, spectral reflectance (color, pH, acidity, Brix/acid ratio, color, true ascorbic acid and carotene during commercial scale vacuum concentration of Valencia orange juice in a forced circulation, single-pass, falling-film Evaporator have been reported. With the advancing concentration, there was a gradual increase in Brix, acidity, viscosity, color, ascorbic acid and carotene, no change in Brix/acid ratio but a slight fall in pH. Upto 4-fold concentration of the Juice, the increase in viscosity was comparatively slight, but after 5-fold concentration, there was a steep rise in viscosity. There were negligible losses in carotene while the losses in true ascorbic acid were well within 5% during concentration up to 63Degree Brix. Use of mid-season, healthy ripe oranges for juice extraction and concentration of the flash-heated juice (195Degree-200DegreeF for 10-12 seconds upto 5-fold concentration are suggested."

  15. Composition of Citrus sinensis (L.) Osbeck cv «Maltaise demi-sanguine» juice. A comparison between organic and conventional farming.

    Science.gov (United States)

    Letaief, Hend; Zemni, Hassen; Mliki, Ahmed; Chebil, Samir

    2016-03-01

    Juices from conventionally and organically grown Citrus sinensis (L.) Osbeck cv. Maltaise demi-sanguine blood orange were investigated for quality parameters and antioxidant capacity. This blood orange variety is particularly rich in linoleic, linolenic acids, vitamin C and phenolic compounds. The quantitative determination of these compounds in cv. Maltaise demi-sanguine juice produced under conventional and organic agricultural practices revealed significant differences. The organically grown fruits contained more hesperidin and total fatty acids amounts as well as a higher sugar content and a lower acidity. Conventionally-grown fruit was found to have an increase in antioxidant capacity. In addition to having higher antioxidant activity conventionally-grown fruit had an observed increase in the concentration of phenolic acids and most flavonoids. The results of this study indicated that organically-grown Maltaise demi-sanguine juice contained an increased concentration of hesperidin which has been observed to possess biological activities associated with a healthy life.

  16. 浓缩果汁中甲基硫菌灵、2-氨基苯并咪唑、多菌灵、噻菌灵及5-羟基噻菌灵残留量的液相色谱-串联质谱法测定%Simultaneous Determination of Thiophanate-methyl, 2-Aminobenzimidazole,Carbendazim, Triabendazole and 5-Hydroxy-triabendazole in Concentrated Fruit Juices by LC-MS/MS

    Institute of Scientific and Technical Information of China (English)

    刘晓松; 郑玲; 黄文雯; 卢炜; 宁恩创; 方晓明

    2013-01-01

    A liquid chromatography tandem mass spectrometric method was developed for the determination of benzimidazole fungicides and their metabolites such as thiophanate-methyl (TM ) , 2-amino-benzimidazole(2-AB), carbendazim ( MBC) , triabendazole (TBZ), 5-hydroxy-triabendazole(5-OH-TBZ) in 7 types of concentrated fruit juices including apple, mango, pineapple, pear, orange, ly-chee and passion fruit. Seven representative concentrated fruit juices were selected and extracted with acetonitrile. The extracts were purified with PSA column. The separation of 5 analytes was carried out on a ZORBAX Eclipse XDB - C18 column using methanol - 10 mmol/L ammonium acetate(containing 0. 1% formic acid) as mobile phase by gradient elution. The detection of analytes was performed by electrospray tandem mass spectrometry with ES + and multiple reaction monitoring ( MRM) modes. The results showed that, the method showed good linear relationships in the range of 0. 02 -0. 2 mg/L for the tested samples, with correlation coefficients no less than 0. 998 5. The quantitation limits were 2. 0 (μg/kg for 2-AB and 5-OH - TBZ, and 1.0 μ,g/kg for the rest of the analytes. The mean recoveries ranged from 70% to 110% with relative standard deviations of 0. 1% -10. 9% when the fortified levels for 2-AB and 5-OH-TBZ were 2, 4, 20 μg/kg and those for TBZ, MBC, TM were 1, 2, 10 μg/kg, respectively. The proposed method was sensitive and reliable, and was successfully applied in the determination of benzimidazole fungicides and their metabolites in real commercial concentrated juices.%建立了同时测定浓缩果汁中甲基硫菌灵(TM)、2-氨基苯并咪唑(2-AB)、多菌灵(MBC)、噻菌灵(TBZ)及5-羟基噻菌灵(5-OH-TBZ)的液相色谱-串联质谱法.选取7种代表性浓缩果汁进行研究,果汁样品先用乙腈提取,经PSA柱净化后,用ZORBAX Eclipse XDB-C18柱分离,以10 mmol/L乙酸铵-0.1%甲酸和甲醇为流动相进行梯度洗脱,四极杆串联质谱(MS/MS)采用电喷

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

    DEFF Research Database (Denmark)

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

    2001-01-01

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

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

    Science.gov (United States)

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

    2011-09-01

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

  19. Juice, pulp and seeds fractionated from dry climate primocane raspberry cultivars (Rubus idaeus) have significantly different antioxidant capacity, anthocyanin content and color.

    Science.gov (United States)

    Snyder, Shannon M; Low, Richard M; Stocks, Janet C; Eggett, Dennis L; Parker, Tory L

    2012-12-01

    Raspberries contain flavonoid antioxidants whose relative concentrations may vary between the juice, pulp, and seed fractions. Oxygen radical absorbance capacity (ORAC), total anthocyanin content, and berry color were determined for six cultivars of primocane raspberries grown in a dry climate (Utah, USA). Significant ORAC differences were found between juice (18.4 ± 0.39 μmol TE/g), pulp (24.45 ± 0.43), and seeds (273.27 ± 11.15) with all Utah cultivars combined. A significantly higher concentration of anthocyanins was present in Utah raspberry juice (20.86 ± 0.35 mg cyanidin-3-glucoside eq./100 g), compared to pulp (13.96 ± 0.35). Anthocyanin content of juice and pulp were significantly positively correlated with dark color (L*). This is the first report of fractional differences in dry climate raspberries, and has implications for the juice and supplement industries.

  20. Salting-out assisted liquid-liquid extraction combined with capillary HPLC for the determination of sulfonylurea herbicides in environmental water and banana juice samples.

    Science.gov (United States)

    Gure, Abera; Lara, Francisco J; Moreno-González, David; Megersa, Negussie; del Olmo-Iruela, Monsalud; García-Campaña, Ana M

    2014-09-01

    A salting-out assisted liquid-liquid extraction (SALLE) combined with capillary high performance liquid chromatography with diode array detector (capillary HPLC-DAD) was proposed for extraction and determination of residues of nine sulfonylurea herbicides (SUHs) in environmental water and banana juice samples. Various parameters affecting the extraction process such as the type and volume of the organic solvent, sample volume, type and amount of salt, pH of the sample and vortex time were optimized. Under optimum conditions, matrix matched calibration curves were established using river water and banana juice samples. Good linear relationships as well as low limits of detection, LODs (0.4-1.3 and 3-13 µg/L) and quantification, LOQs (1.3-4.3 and 10-43 µg/L) were obtained in water and banana juice samples, respectively. The precision (intra- and inter-day) of the peak areas expressed as relative standard deviations (%, RSD), at two concentration levels were below 10 % in both matrices. Recoveries obtained from spiked environmental waters (river water and groundwater) and banana juice samples, at two concentration levels, ranged from 72 to 115%. The results of the analysis revealed that the proposed SALLE-capillary HPLC method is simple, rapid, cheap and environmentally friendly, being successfully applicable for the determination of SUH residues in waters and banana juices.

  1. The Physicochemical Optimization and Acceptability of a Cashew Nut-Based Beverage Varying in Mango Juice and Sugar: A Pilot Study

    Directory of Open Access Journals (Sweden)

    Marina C. Rebouças

    2016-09-01

    Full Text Available The development of a lactose-free beverage comes as a new feeding alternative to a product with excellent nutritional and functional characteristics to individuals with food restrictions related to milk. Thus, this study aimed to develop a cashew nut beverage with added mango juice and prebiotic substances by means of evaluating its sensory characteristics and physicochemical optimization. A 22 central composite rotatable design with five repetitions at the central point was applied to evaluate the effect of sugar and juice contents on the analyzed parameters. Data were evaluated by means of the response surface methodology, analysis of variance, and the means comparison test. Formulations with greater combined concentrations of juice and sugar obtained satisfactory acceptance. The means comparison test showed that the formulation that allows for the beverage’s greatest acceptance must contain 40% mango juice and 8% sugar. Soluble solids content was influenced only by the addition of sugar, where the formulations that presented greater solids concentration were the ones which obtained greater sensory acceptance. The beverage’s acidity was influenced only by the juice content, which, besides making formulations significantly more acid, did not affect their acceptance.

  2. A Preliminary Study of Banana Stem Juice as a Plant-Based Coagulant for Treatment of Spent Coolant Wastewater

    Directory of Open Access Journals (Sweden)

    Habsah Alwi

    2013-01-01

    Full Text Available The effectiveness of banana stem juice as a natural coagulant for treatment of spent coolant wastewater was investigated . Three main parameters were studied, namely, chemical oxygen demand (COD, suspended solids (SSs, and turbidity of effluent. Coagulation experiments using jar test were performed with a flocculation system where the effects of spent coolant wastewater pH as well as banana stem juice dosage on coagulation effectiveness were examined. The highest recorded COD, SS, and turbidity removal percentages by banana stem juice were 80.1%, 88.6%, and 98.5%, respectively, observed for effluent at pH 7 using 90 mL dosage. The inulin concentration in the banana stem was examined to be 1.22016 mg/mL. It could be concluded that banana stem juice showed tremendous potential as a natural coagulant for water treatment purposes and could be applied in the pretreatment stage of Malaysian spent coolant wastewater prior to secondary treatment.

  3. Effects of a Variety of Food Extracts and Juices on the Specific Binding Ability of Norovirus GII.4 P Particles

    Science.gov (United States)

    LI, DAN; BAERT, LEEN; XIA, MING; ZHONG, WEIMING; JIANG, XI; UYTTENDAELE, MIEKE

    2014-01-01

    The effects of 13 food extracts and juices, including shellfish, fruits, and vegetables, on the binding ability of human norovirus (NoV) were examined, using P particles of human NoV GII.4 as a research surrogate. The enhancements (positive values) or reductions (negative values) of NoV P particle detection (changes in optical density at 450 nm) in the presence of different food extracts and juices as compared with P particles diluted in phosphate-buffered saline were tested by saliva-binding, enzyme-linked immunosorbent assay in triplicate. In the presence of different food extracts and juices at different concentrations, an increase or decrease of the receptor-binding ability of the NoV P particles was observed. Due to a higher specific binding and thus a higher accumulation of the viral particles, oysters may be contaminated with human NoV more often than other shellfish species (mussel, hard clams, and razor clams). Cranberry and pomegranate juices were shown to reduce the specific binding ability of human NoV P particles. No such binding inhibition effects were observed for the other tested extracts of fresh produce (strawberry, blackberry, blueberry, cherry tomato, spinach, romaine lettuce) or, notably, for raspberry, which has been associated with human NoV outbreaks. PMID:22980024

  4. Inactivation and sublethal injury of Escherichia coli and Listeria innocua by high hydrostatic pressure in model suspensions and beetroot juice

    Science.gov (United States)

    Sokołowska, Barbara; Skąpska, Sylwia; Niezgoda, Jolanta; Rutkowska, Małgorzata; Dekowska, Agnieszka; Rzoska, Sylwester J.

    2014-01-01

    Cells exposed to different physical and chemical treatments, including high hydrostatic pressure (HHP), suffer from injuries that could be reversible in food materials when stored. Escherichia coli and Listeria innocua cells suspended in phosphate-buffered saline (PBS) (model suspensions), and acidified beetroot juice were subjected to a pressure of 400 MPa at a temperature of 20°C for up to 10 min. The difference between the viable and non-injured cells was used to estimate the number of injured survivors. The reduction in E. coli cell number was 3.4-4.1 log after 10 min pressurization in model suspensions and 6.2 log in beetroot juice. Sublethally injured cells in PBS accounted for up to 2.7 log after 10 min HHP treatment and 0.8 log in beetroot juice. The reduction in L. innocua cell number after 10 min pressure treatment reached from 3.8 to 4.8 log, depending on the initial concentration in model suspensions. Among the surviving L. innocua cells, even up to 100% were injured. L. innocua cells were completely inactivated after 1 min HHP treatment in beetroot juice.

  5. 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.

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

    Science.gov (United States)

    Verma, Anjali; Singh, Satya Vir

    2015-01-01

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

  7. 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 ...

  8. 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.

  9. MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE

    Directory of Open Access Journals (Sweden)

    N. Nurwantoro

    2014-10-01

    Full Text Available The study was carried out to investigate the effect of marination, performed by soaking of beef ingarlic juice, on microbiological and physical properties. The study was committed to a completelyrandomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control, T1, T2, T3, and T4 thatbeef were marinated in garlic juice for 5, 10, 15, and 20 minutes, respectively, at room temperature(25⁰C. Each treatment consisted of 4 replications. Examination upon experimental parameters wasconducted after marinated (and control beef was stored for 8 hours at room temperature. Total bacteria,total coliform and water holding capacity of beef were significantly (P<0.05 affected by marinationwith garlic juice. Conversely, cooking loss was not significantly affected (P>0.05 by the treatments. Asa conclusion, marination of beef with garlic juice could reduce total bacteria, total coliform, and waterholding capacity, but could not reduce cooking loss.

  10. 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.

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

    Science.gov (United States)

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

    2014-11-01

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

  12. 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.

  13. Browning of clarified lemon juices treated at high temperatures

    Directory of Open Access Journals (Sweden)

    Raquel Ibarz-Martínez

    2010-03-01

    Full Text Available In this work a study of effect of high temperature treatments (70, 80, 90 and 95ºC on color evolution in clarified lemon juices (10, 20, 35, 50 and 64.6ºBrix has been carried out. The evolution of the color with the treatment time has been continued measuring the absorbance at 420 nm (A420 and the parameters CIELab (L*, a* and b* and color increment dE *. The increase of A420 and of the decrease of the brightness L * with the time of treatment it has been observed that they are fitted to a zero order kinetic, what has allowed to obtain the corresponding ones constant kinetic of color deterioration. The evolution of dE* has been described by a kinetic model in two steps. The effect of the temperature on these kinetic constants can be quantified by means of the Arrhenius equation, what allows obtaining the corresponding values of activation energy. For the A420 and L* activation energy values tends to decrease with the increase of concentration while for dE* variation hardly exists. For the treatments to a certain temperature, the effect of the soluble solids content on the kinetic constants can be described by means of a model exponential type equation.

  14. Moro orange juice prevents fatty liver in mice

    Institute of Scientific and Technical Information of China (English)

    Federico Salamone; Marco Giorgio; Fabio Galvano; Giovanni Li Volti; Lucilla Titta; Lidia Puzzo; Ignazio Barbagallo; Francesco La Delia; Shira Zelber-Sagi; Michele Malaguarnera; Pier Giuseppe Pelicci

    2012-01-01

    AIM:To establish if the juice of Moro,an anthocyaninrich orange,may improve liver damage in mice with diet-induced obesity.METHODS:Eight-week-old mice were fed a high-fat diet (HFD) and were administrated water or Moro juice for 12 wk.Liver morphology,gene expression of lipid transcription factors,and metabolic enzymes were assessed.RESULTS:Mice fed HFD displayed increased body weight,insulin resistance and dyslipidemia.Moro juice administration limited body weight gain,enhanced insulin sensitivity,and decreased serum triglycerides and total cholesterol.Mice fed HFD showed liver steatosis associated with ballooning.Dietary Moro juice markedly improved liver steatosis by inducing the expression of peroxisome proliferator-activated receptor-a and its target gene acylCoA-oxidase,a key enzyme of lipid oxidation.Consistently,Moro juice consumption suppressed the expression of liver X receptor-o and its target gene fatty acid synthase,and restored liver glycerol-3-phosphate acyltransferase 1 activity.CONCLUSION:Moro juice counteracts liver steatogenesis in mice with diet-induced obesity and thus may represent a promising dietary option for the prevention of fatty liver.

  15. Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends.

    Science.gov (United States)

    Moser, Poliana; Telis, Vânia Regina Nicoletti; de Andrade Neves, Nathália; García-Romero, Esteban; Gómez-Alonso, Sergio; Hermosín-Gutiérrez, Isidro

    2017-01-01

    The stabilities of the phenolic compounds, antioxidant activity and colour parameters of microencapsulated powdered BRS Violeta red grape juice were evaluated throughout storage at 5, 25 and 35°C for up to 150days. Different soy protein (S) or whey protein (W) blends with maltodextrin (M) were used as carrier agents, added at diverse concentrations and proportions. The treatment combining S and M with the highest carrier agent concentration (1SM) preserved almost all the anthocyanins. Except for 1SM, the proportion of p-coumaroylated anthocyanins increased during storage, and the flavonol content of the 1SM powder decreased after 150days. The hydroxycinnamate content decreased for all treatments, independent of storage temperature, and flavan-3-ols were lost at 35°C. The time and temperature did not influence the antioxidant activity of the powder or the colour of the reconstituted grape juice after 150days.

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

    Science.gov (United States)

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

    1999-12-01

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

  17. Early detection of Zygosaccharomyces rouxii--spawned spoilage in apple juice by electronic nose combined with chemometrics.

    Science.gov (United States)

    Wang, Huxuan; Hu, Zhongqiu; Long, Fangyu; Guo, Chunfeng; Yuan, Yahong; Yue, Tianli

    2016-01-18

    Spoilage spawned by Zygosaccharomyces rouxii can cause sensory defect in apple juice, which could hardly be perceived in the early stage and therefore would lead to the serious economic loss. Thus, it is essential to detect the contamination in early stage to avoid costly waste of products or recalls. In this work the performance of an electronic nose (e-nose) coupled with chemometric analysis was evaluated for diagnosis of the contamination in apple juice, using test panel evaluation as reference. The feasibility of using e-nose responses to predict the spoilage level of apple juice was also evaluated. Coupled with linear discriminant analysis (LDA), detection of the contamination was achieved after 12h, corresponding to the cell concentration of less than 2.0 log 10 CFU/mL, the level at which the test panelists could not yet identify the contamination, indicating that the signals of e-nose could be utilized as early indicators for the onset of contamination. Loading analysis indicated that sensors 2, 6, 7 and 8 were the most important in the detection of Z. rouxii-contaminated apple juice. Moreover, Z. rouxii counts in unknown samples could be well predicted by the established models using partial least squares (PLS) algorithm with high correlation coefficient (R) of 0.98 (Z. rouxii strain ATCC 2623 and ATCC 8383) and 0.97 (Z. rouxii strain B-WHX-12-53). Based on these results, e-nose appears to be promising for rapid analysis of the odor in apple juice during processing or on the shelf to realize the early detection of potential contamination caused by Z. rouxii strains.

  18. Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice.

    Science.gov (United States)

    Wu, Shengjun

    2014-10-01

    Browning tends to occur in grape juice during processing and storage and decreases the commercial value of it. Thus, browning inhibition is an important objective for manufacturers. This study aims to investigate the efficacy of glutathione as a browning inhibitor for use on grape juice. Grape juice browning treated with glutathione was monitored during processing and accelerated browning. 0.04% of glutathione inhibited 99.4% of the polyphenoloxidase activity in the grape juice. Consequently, during processing at room temperature and accelerated browning at 80 °C, the browning in the grape juice treated with glutathione was significantly lower than that in the control (pbrowning inhibitor used in grape juice.

  19. Effects of pomegranate juice consumption on inflammatory markers in patients with type 2 diabetes: A randomized, placebo-controlled trial

    OpenAIRE

    Golbon Sohrab; Javad Nasrollahzadeh; Hamid Zand; Zohreh Amiri; Maryam Tohidi; Masoud Kimiagar

    2014-01-01

    Background: Diabetes causes the increased concentration of circulatory cytokines as a result of inflammation. Considering that pomegranate juice (PJ) is known to have antioxidant and anti-inflammatory properties, the purpose of this study was to determine the effects of PJ consumption on markers of inflammation in patients with type 2 diabetes (T2D). Materials and Methods: In a randomized, double-blind clinical trial study, 50 patients with T2D (40-65 years old) were randomly assigned to one ...

  20. Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef

    Science.gov (United States)

    Inhibition of Clostridium perfringens spore germination and outgrowth in reduced sodium roast beef by a blend of buffered lemon juice concentrate and vinegar (MoStatin LV) during abusive exponential cooling was evaluated. Roast beef containing salt (NaCl; 1, 1.5, or 2%, wt/wt), blend of sodium pyro-...

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

    Science.gov (United States)

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

    2016-05-18

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

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

    Science.gov (United States)

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

    2015-09-01

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

  3. Physicochemical characteristics, polyphenol compositions and antioxidant potential of pomegranate juices from 10 Chinese cultivars and the environmental factors analysis.

    Science.gov (United States)

    Li, Xuan; Wasila, Humaira; Liu, Linwei; Yuan, Tian; Gao, Zhongmei; Zhao, Beita; Ahmad, Imran

    2015-05-15

    Various pomegranate cultivars are grown in several regions of China, but comparative study of their juice polyphenols, antioxidant potentials, and health benefits are few. In the present study, physicochemical characteristics, polyphenol compositions, and antioxidant potentials of pomegranate aril juices from 10 cultivars in 4 Chinese regions were investigated. The results showed that the soluble solid content, reducing sugar content, titratable acid content of them were 13.97-16.30°Brix, 62.82-110.70 g/L, 2.657-36.62 g/L, respectively. The total polyphenols, flavonoids, tannin and anthocyanin concentrations were 3.15-7.43 mg GaE/mL, 0.045-0.335 mg QuE/mL, 0.540-2.531 mg TaE/mL, and 0.004-0.160 mg CyE/mL, respectively. Sugar acid ratio, titratable acid content, total flavonoid concentration, and DPPH scavenging capacity were affected mainly by sweet and sour cultivar type, while soluble solid content and total anthocyanin concentration were affected by environment. Temperature in maturity period and latitude of growing region significantly effected on polyphenol and antioxidant potential levels of pomegranate juice.

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

    Science.gov (United States)

    Bamidele, Oluwaseun P; Fasogbon, Mofoluwaso B

    2017-04-01

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

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

    Directory of Open Access Journals (Sweden)

    K Sahithi Reddy

    2016-01-01

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

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

    Science.gov (United States)

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

    2006-12-01

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

  7. Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice (Rubus idaeus L.).

    Science.gov (United States)

    Duarte, Whasley F; Dragone, Giuliano; Dias, Disney R; Oliveira, José M; Teixeira, José A; Silva, João B Almeida E; Schwan, Rosane F

    2010-10-15

    Sixteen different strains of Saccharomyces cerevisiae and Saccharomyces bayanus were evaluated in the production of raspberry fruit wine. Raspberry juice sugar concentrations were adjusted to 16° Brix with a sucrose solution, and batch fermentations were performed at 22 °C. Various kinetic parameters, such as the conversion factors of the substrates into ethanol (Y(p/s)), biomass (Y(x/s)), glycerol (Y(g/s)) and acetic acid (Y(ac/s)), the volumetric productivity of ethanol (Q(p)), the biomass productivity (P(x)), and the fermentation efficiency (E(f)) were calculated. Volatile compounds (alcohols, ethyl esters, acetates of higher alcohols and volatile fatty acids) were determined by gas chromatography (GC-FID). The highest values for the E(f), Y(p/s), Y(g/s), and Y(x/s) parameters were obtained when strains commonly used in the fuel ethanol industry (S. cerevisiae PE-2, BG, SA, CAT-1, and VR-1) were used to ferment raspberry juice. S. cerevisiae strain UFLA FW 15, isolated from fruit, displayed similar results. Twenty-one volatile compounds were identified in raspberry wines. The highest concentrations of total volatile compounds were found in wines produced with S. cerevisiae strains UFLA FW 15 (87,435 μg/L), CAT-1 (80,317.01 μg/L), VR-1 (67,573.99 μg/L) and S. bayanus CBS 1505 (71,660.32 μg/L). The highest concentrations of ethyl esters were 454.33 μg/L, 440.33 μg/L and 438 μg/L for S. cerevisiae strains UFLA FW 15, VR-1 and BG, respectively. Similar to concentrations of ethyl esters, the highest concentrations of acetates (1927.67 μg/L) and higher alcohols (83,996.33 μg/L) were produced in raspberry wine from S. cerevisiae UFLA FW 15. The maximum concentration of volatile fatty acids was found in raspberry wine produced by S. cerevisiae strain VR-1. We conclude that S. cerevisiae strain UFLA FW 15 fermented raspberry juice and produced a fruit wine with low concentrations of acids and high concentrations of acetates, higher alcohols and ethyl esters.

  8. Inactivation by lemon juice of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes in beef marinating for the ethnic food kelaguen.

    Science.gov (United States)

    Yang, Jian; Lee, Delores; Afaisen, Shayna; Gadi, Rama

    2013-01-01

    Lemon juice, a major source of acidulant citric acid, is frequently used in the preparation of ethnic foods. Raw or partially cooked meats are marinated with lemon juice in the preparation of a popular Chamorro dish called kelaguen, which is, unfortunately, strongly associated with foodborne illness outbreaks in Guam. We investigated the efficacy of lemon juice in reducing numbers of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes at stationary phase during marination. Beef inoculated with a three-strain mixture of E. coli O157:H7, S. Enteritidis, or L. monocytogenes at 10(6)CFU/mL was marinated with lemon juice from 0.2 to 10mL/g for 48h at 28°C. The decline of the pathogens during marination exhibited various degrees of deviation from first-order kinetics. Based on calculations with both linear regression and Weibull models, the decimal reduction time (4-D values) over the range of lemon concentrations was 366-5.1h for E. coli O157:H7, 282-2.4h for S. Enteritidis, and 104-2.4h for L. monocytogenes, indicating that E. coli O157:H7 was the most lemon-juice-resistant of the three. The pathogen reduction time (log 4-D values) plotted against undissociated titratable citric acid exhibited a biphasic pattern. The pathogen reduction time (log 4-D or δ values) was linearly correlated with the pH of the marinating beef (R(2)=0.92 to 0.98). The Z(pH) values (pH dependence of death rate) with beef marination were 1.03 for E. coli O157:H7, 0.92 for S. Enteritidis, and 1.29 for L. monocytogenes, indicating that L. monocytogenes was the most pH resistant of the three. L. monocytogenes exhibited less resistance to lemon juice than S. Enteritidis at pH of 3.5-4.4 but more resistance at pH of 2.6-2.8. In addition, at 4°C, all three pathogens exhibited 4-D values 1.7-4.1 times greater than those at 24°C at 5mL lemon juice/g beef. In conclusion, the usual beef marinating practice for kelaguen preparation (lemon juice/g beef for 1-12h) did not

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

    Institute of Scientific and Technical Information of China (English)

    张炳丽; 康真; 梁爽; 李然; 宋晓琳; 范荣军

    2015-01-01

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

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

    Science.gov (United States)

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

    2012-03-01

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

  11. 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.

  12. Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase-ultrafiltration combinations.

    Science.gov (United States)

    Alper, Neslihan; Acar, Jale

    2004-06-01

    Phenolic compounds of fruit juices are responsible for haze and sediment formation as well as for color, bitterness and astringency. The influence of ultrafiltration (UF) and laccase-UF combination was investigated on phenolic contents of pomegranate juices and on filtration output. Laccase-treated and then ultrafiltered pomegranate juices have shown a rapid increase in their color, when compared to only ultrafiltered (control) samples. Kinetic parameters of laccase were also determined. During the oxidation period, the changes occurring in pomegranate juices were estimated from phenolic contents, color and anthocyanin measurements. Results have shown that laccase oxidation produced a significant decrease in phenolic content of pomegranate juices while juice color the increased. However, in recent literatures, the possibility to remove polyphenols in apple juices was reported. We decided in this study that laccase treatment can not be applied due to the loss of natural red color and unwanted dark brownish color formation in pomegranate juice.

  13. Development of Fermented Beverage of Pear Juice%发酵型梨汁饮料的研制

    Institute of Scientific and Technical Information of China (English)

    王宁; 艾学东

    2015-01-01

    研究以梨汁和酒精为主要原料,经醋酸发酵后的原液中加入果葡糖浆、蜂蜜等调制发酵型梨汁饮料。利用单因素分析,探讨了梨汁糖度、酒精含量对发酵梨汁原液的影响。结果表明,糖度为6°Brix、酒精添加量1.5g/100mL时发酵梨汁原液效果最好;采用正交试验,以总酸为有效成分指标,研究了有氧发酵的最佳工艺条件。结果表明,菌种接种量10%、发酵温度32℃、发酵时间72h为最佳有氧发酵工艺;确定发酵型梨汁饮料的最佳配方为:发酵梨汁原液80%、果葡糖浆7.5%、蜂蜜1%。%Pear juice and alcohol are used as raw material to produce pear juice beverage by adding fructose syrup and honey into acetic fermentation solution. By single factor analysis,effect of sugar level and alcohol content on fermentation of pear juice concentrate was discussed. The results showed that when sugar is in 6°Brix and alcohol fermentation of 1.5g/100mL,fermentation of pear juice solution is optimal. Using orthogonal experiment and index of total acid as active ingredients,optimum process conditions of aerobic fermentation was studied. The results showed that the species quantity of 10%,32℃fermentation temperature,fermentation time 72h is the best aerobic fermentation process;By means of orthogonal experiment,best formula for the fermentation type of pear juice drink was determined: fermenting pear juice concentrate 80%,fructose syrup 7.5%,and honey 1%.

  14. Deacidification of cranberry juice by electrodialysis with bipolar membranes.

    Science.gov (United States)

    Rozoy, Elodie; Boudesocque, Leslie; Bazinet, Laurent

    2015-01-21

    Cranberry is recognized for its many benefits on human health; however, its high acidity may be a limiting factor for its consumption. This study aimed to investigate the deacidification of cranberry juice using a two simultaneous step electrodialysis with bipolar membranes (EDBM) process. In step 1 (deacidification), during the 6 h treatment, the pH of the juice increased from 2.47 to 2.71 and a deacidification rate of 22.84% was obtained, whereas in step 2 (pH lowering) the pH of juice 2 was almost stable. Citric, quinic, and malic acid were extracted with a maximum of 25% and were mainly transferred to the KCl 2 fraction. A significant loss of anthocyanins in juice 2 (step 2) was observed, due to their oxidation by oxygen incorporated by the centrifugal pump. This also affected its coloration. The first step of the EDBM process was successful for cranberry juice deacidification and could be improved by increasing the number of membranes stacked.

  15. Physicochemical parameters that influence carotenoids bioaccessibility from a tomato juice.

    Science.gov (United States)

    Degrou, Antoine; Georgé, Stéphane; Renard, Catherine M G C; Page, David

    2013-01-15

    In vitro digestion models have been developed to estimate carotenoid bioavailability but most do not consider that their diffusion from fruit matrix to the lipid phase of the bolus could be a limiting step. Therefore we designed a model in which tomato juice is mixed with oil or oil/water emulsions, and the carotenoids diffusing to oil are measured by spectrometry. Temperature, pH and tomato juice/peanut oil ratio were evaluated for their influence on carotenoid diffusion. When oil/tomato ratio was between 0.11 and 1, extraction of lycopene was limited by the saturation of the oil phase. With a large excess of oil, diffusion was also limited, as only 31 ± 1% of lycopene could be extracted from the juice. Diffusion did not vary significantly with pH but doubled when temperature rose from 10°C to 37°C. When the juice was mixed in an emulsion stabilised with bovine serum albumin or phospholipids the maximum extraction decreased to 14.5 ± 0.2% and 18.5 ± 1.5% respectively, indicating that in addition to the saturation of the oil phase at low oil/tomato ratio and in addition to intrinsic properties of the tomato juice in non-saturating conditions, lycopene diffusion was limited by the structure of the interface in emulsions.

  16. Effects of lime juice on malaria parasite clearance.

    Science.gov (United States)

    Adegoke, S A; Oyelami, O A; Olatunya, O S; Adeyemi, L A

    2011-10-01

    One hundred and twenty children with acute uncomplicated malaria who were managed at the children's outpatient department of the Wesley Guild Hospital, Ilesa (a unit of Obafemi Awolowo University Teaching Hospitals' Complex, Ile-Ife, Osun state, Nigeria) were recruited into the study to determine the effects of lime juice on malaria parasite clearance. These children were randomized into treatment with World Health Organization recommended antimalarials (artemisinin combination therapy, ACT) either alone or with lime juice. Nine of them were lost to follow-up, four were in the group that were managed with ACT and lime, and five in the group that were managed on ACT alone. The average (SD) time to achieve >75% reduction in parasite load was significantly lower in patients on ACT and lime; 30.5 ± 2.4 h against 38.6 ± 3.3 h for those on ACT alone (p lime juice achieved complete parasite clearance by 72 h of therapy (p = 0.007), ten (18.2%) patients without lime had early treatment failure (p = 0.003). There were no side effects with the use of lime juice. It may therefore be inferred, from this preliminary work, that lime juice when used with the appropriate antimalarial may enhance malaria parasite clearance especially in those with uncomplicated malaria.

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

    Directory of Open Access Journals (Sweden)

    Regina C. Della Modesta

    2005-06-01

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

  18. Evaluation of the fermentation of high gravity thick sugar beet juice worts for efficient bioethanol production

    Science.gov (United States)

    2013-01-01

    Background Sugar beet and intermediates of sugar beet processing are considered to be very attractive feedstock for ethanol production due to their content of fermentable sugars. In particular, the processing of the intermediates into ethanol is considerably facilitated because it does not require pretreatment or enzymatic treatment in contrast to production from starch raw materials. Moreover, the advantage of thick juice is high solid substance and saccharose content which eliminates problems with the storability of this feedstock. Results The objective of this study were to investigate bioethanol production from thick juice worts and the effects of their concentration, the type of mineral supplement, as well as the dose of yeast inoculum on fermentation dynamics and ethanol yield. The obtained results show that to ensure efficient ethanolic fermentation of high gravity thick juice worts, one needs to use a yeast strain with high ethanol tolerance and a large amount of inoculum. The highest ethanol yield (94.9 ± 2.8% of the theoretical yield) and sugars intake of 96.5 ± 2.9% were obtained after the fermentation of wort with an extract content of 250 g/kg supplemented with diammonium hydrogen phosphate (0.3 g/L of wort) and inoculated with 2 g of Ethanol Red dry yeast per L of wort. An increase in extract content in the fermentation medium from 250 g/L to 280 g/kg resulted in decreased efficiency of the process. Also the distillates originating from worts with an extract content of 250 g/kg were characterized by lower acetaldehyde concentration than those obtained from worts with an extract content of 280 g/kg. Conclusions Under the favorable conditions determined in our experiments, 38.9 ± 1.2 L of 100% (v/v) ethyl alcohol can be produced from 100 kg of thick juice. The obtained results show that the selection of process conditions and the yeast for the fermentation of worts with a higher sugar content can improve the economic performance of the

  19. Evaluation of strategies for reducing patulin contamination of apple juice using a farm to fork risk assessment model.

    Science.gov (United States)

    Baert, Katleen; Devlieghere, Frank; Amiri, Achour; De Meulenaer, Bruno

    2012-03-15

    The numerous studies conducted so far on the issue of patulin contamination have focused mainly on aspects like growth of Penicillium expansum, patulin production under different conditions and the influence of processing on the patulin concentration in apple juice. The purpose of the present study was to collect the necessary information and to develop a quantitative risk assessment model (QRAM) in order to evaluate different strategies to reduce patulin contamination. For apple juice (AJ) production 3 types of apples are considered, namely fresh apples, apples stored under cold air (short term storage) and apples stored under controlled atmosphere (CA) (long term storage). The QRAM described the complete chain from the picking of apples until storage of produced AJ. In comparison to a traditional chemical analysis, the QRAM was found accurate in predicting the concentration of patulin in cloudy and clear AJs commercialised in Belgium. Simulation of the model demonstrated that the use of apples stored under CA contributes to a large extent to the patulin contamination of AJ. Since apples stored in CA are used from more or less January onwards, AJ with high patulin concentration can be produced from January onwards. It would be useful in this respect to take this into account when sampling plans are made by apple juice producers in the framework of their HACCP-system and by governments and control agencies when monitoring programmes are elaborated. The duration of deck storage between the delivery at the apple juice producer (AJP) and the processing of the apples had a large influence on the patulin concentration, and this effect was more pronounced for apples stored under controlled atmosphere compared to apples stored under cold air. The duration of the deck storage should therefore be considered as a Critical Control Point (CCP) within HACCP-systems. Also the application of a sorting step was evaluated to be efficient to reduce the high patulin concentration in

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

    Institute of Scientific and Technical Information of China (English)

    毛迪锐; 高晓旭; 陈建光; 魏滢; 曲超

    2012-01-01

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

  1. Body Composition and Hydration Status in Young Elderly Women after 6 Weeks’ Monavie Juice Supplementation

    Directory of Open Access Journals (Sweden)

    Ilona Pokora

    2015-08-01

    Full Text Available This study was designed to determine the influence of 6 weeks’ MonaVie juice supplementation on body composition and hydration status in young elderly physically active women. Sixteen women, students of University of Third Age, were recruited for this study. All women were physically active (daily energy expenditure 1681.8 ± 297.6 kcal/d. Women were divided into 2 groups: 8 of them applied a supplement MonaVie juice (100 ml/d (S for 6 weeks, while the eight other women were allocated to the control group (C. There were measured: BW, Fat%, TBW, Hb, HCT and erythrocyte indices: RBC, mean corpuscular volume (MCV, mean corpuscular hemoglobin (MCH, mean corpuscular hemoglobin concentration (MCHC. Based on Hb and HCT were calculated changes: blood (del BV%, plasma (del PV% and cell (del CV% volumes in C and S group. Before experiment all body components and hematologic indices were similar in C and S group. After 6 weeks of MonaVie supplementation no significant changes in body composition but significant decrease: (MCH, (MCHC and an increase cell volume CV% + 2.89 ± 1.24% were found. In control group after 6 weeks period there were no significant changes in body components and hematological indices. These observations suggest that MonaVie supplementation does not induce significant changes in body composition and hydration status in young elderly women, however causes an increase of cells volume and a decrease of mean corpuscular hemoglobin concentration.

  2. CaSO4 and cationic polyelectrolyte as possible pectin precipitants in sugar beet juice clarification

    Directory of Open Access Journals (Sweden)

    Kuljanin Tatjana

    2015-01-01

    Full Text Available Three pectin preparations were isolated from fresh sugar beet pulp during the 150 minutes of extraction, at pH values of 1, 3.5 and 8.5. CaSO4 precipitant was added to 100 cm3 of 0.1% (wt solution of pectin. Studies were performed with 9 different concentrations of CaSO4 solution (50-450 mg dm-3 with the addition of a cationic polyelectrolyte (cationic PAM in concentrations of 3 and 5 mg dm-3. The efficiency of pectin precipitation was monitored by measuring the zeta potential of pectin preparations. Optimal amounts of precipitant CaSO4, without the use of a cationic polyelectrolyte, were as follows: 490-678 mg CaSO4/g pectin. After the use of a cationic polyelectrolyte, the optimal amounts of CaSO4 were smaller (353-512 mg/g pectin. These quantities are significantly lower than the average amount of CaO used in the conventional clarification process of sugar beet juice (about 9 g/g pectin of sugar beet juice. [Projekat Ministarstva nauke Republike Srbije, br. TR -31055

  3. Growth inhibition of Struvite crystals in the presence of juice of Citrus medica Linn.

    Science.gov (United States)

    Chauhan, C K; Joshi, M J

    2008-10-01

    Struvite, one of the components of urinary stone grows rapidly forming "staghorn-calculi", is a painful urological disorder. It is necessary to study the growth-inhibition of Struvite crystals. This in vitro study has been carried out in the presence of the juice of Citrus medica Linn. by using single diffusion gel growth technique. Sodium metasilicate solution of specific gravity 1.05 and an aqueous solution of ammonium dihydrogen phosphate of 0.5 M concentration were mixed so that the pH value 7.0 could be set. After the gelation, supernatant solutions comprising of pure 1.0 M Magnesium acetate (control solution) as well as mixed with the different concentrations of the juice were gently poured on the set gels. From the study of growth-inhibition behavior of Struvite crystals, it was found that Citrus medica Linn. inhibits the growth of the crystals. This study may be used for formulating the strategy for prevention or dissolution of Struvite.

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

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    Gilberto Costa Braga

    2015-02-01

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

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

    Directory of Open Access Journals (Sweden)

    Adriana Dehelean

    2013-01-01

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

  6. Safety assessment of street vended juices in Multan-Pakistan: A study on prevalence levels of trace elements

    Directory of Open Access Journals (Sweden)

    Saeed Akhtar

    2015-08-01

    Full Text Available Street vended juices are most commonly available, accessible and economical nutritional food sources of poor slums in developing economies like Pakistan. Study was undertaken to elucidate impact of industrialization, agro chemicals induction in agronomic practices and food processing hygiene measurements on food chain heavy metals intoxication. If overlooked, certain quality risks associated either with fresh produce or processed commodity might initiate food intoxication.In order to understand gravity of the issue, street vended freshly drawn juices extracted from the food crops (orange, sugarcane, carrot and mango cultivated in Southern Punjab peri-urban areas and country sides were evaluated for microelements and heavy metals load in summer and winter 2012. The safety study of juices depicted higher concentration of lead (Pb and cadmium (Cd breaching international safety limits implemented in the country. However some microelements (Fe, Zn, Mn were found below the prescribed maximum tolerant limits. The study concluded prevalence of higher concentration of some toxic heavy metals as a serious breach of threshold levels potentially compromising consumer’s safety.

  7. Survival of free and microencapsulated human-derived oral probiotic Lactobacillus paracasei SD1 in orange and aloe vera juices

    Directory of Open Access Journals (Sweden)

    Rawee Teanpaisan

    2015-06-01

    Full Text Available Microencapsulation was evaluated as a means of preserving Lactobacillus paracasei SD1, a human-derived strain with probiotic potential, in orange and aloe vera juices. The microencapsulation parameters included alginate concentration, calcium chloride concentration and hardening-time, and the efficacy of microencapsulation to preserve the survival of microencapsulated bacteria compared to free cells during exposure in fruit juices were determined. The results revealed that the viable count of free-cell form markedly decreased compared to microencapsulated form. The microencapsulation of 2% alginate (w/v and 0.05 M CaCl2 gave the best result to preserve the probiotic. It was found that viability of microencapsulated probiotic bacteria was significantly higher than free-cell in fruit juices during 8 weeks of storage time in the refrigerator. The potential probiotic trait related to inhibitory effect was not affected after microencapsulation process. In summary, the microencapsulation method may be an alternative way of preserving the viability of probiotic L. paracasei SD1.

  8. Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation.

    Science.gov (United States)

    Schilling, Susanne; Schmid, Sandra; Jäger, Henry; Ludwig, Michael; Dietrich, Helmut; Toepfl, Stefan; Knorr, Dietrich; Neidhart, Sybille; Schieber, Andreas; Carle, Reinhold

    2008-06-25

    As an alternative to thermal pasteurization, pulsed electric fields (PEF) were applied to apple juices on laboratory and pilot plant scale, investigating the effects on juice quality. PEF application still falls under the EU Novel Food Regulation. Consequently, extensive investigation of quality parameters is a prerequisite to prove substantial equivalence of juices resulting from the novel process and conventional production, respectively. Juice composition was not affected by PEF treatment. However, browning of the juices provided evidence of residual enzyme activities. On laboratory scale, complete deactivation of peroxidase (POD) and polyphenoloxidase (PPO) was achieved when PEF treatment and preheating of the juices to 60 degrees C were combined. Under these conditions, a synergistic effect of heat and PEF was observed. On pilot plant scale, maximum PPO deactivation of 48% was achieved when the juices were preheated to 40 degrees C and PEF-treated at 30 kV/cm (100 kJ/kg). Thus, minimally processed juices resulted from PEF processing, when applied without additional conventional thermal preservation. Since this product type was characterized by residual native enzyme activities and nondetectable levels of 5-hydroxymethylfurfural, also when preheating up to 40 degrees C was included, it ranged between fresh and pasteurized juices regarding consumers' expectation of freshness and shelf life. Consistent with comparable iron contents among all juice samples, no electrode corrosion was observed under the PEF conditions applied.

  9. The effect of high hydrostatic pressure on the survival of Saccharomyces cerevisiae in model suspensions and beetroot juice

    Science.gov (United States)

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

    2013-03-01

    The inactivation of Saccharomyces cerevisiae NCFB 3191 using high hydrostatic pressure of 300 MPa at 20°C with a holding time of 0, 1, 5 and 10 min was investigated with model suspensions in phosphate-buffered saline and in beetroot juice. The reduction in S. cerevisiae NCFB 3191 in model suspensions was about 5 log after 10 min of pressurization, irrespective of the initial level of cell concentration in the samples (5.4-8.7 log cfu/mL). The baroprotective effect of beetroot juice on yeast cells during pressurization was observed; the reduction was lower and was only 3.5 log (the inoculum was 5.4 log cfu/mL). No sublethal injury among the surviving cells of the studied yeast strain was found.

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

    Science.gov (United States)

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

    2017-02-15

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

  11. Acetone-butanol-ethanol from sweet sorghum juice by an immobilized fermentation-gas stripping integration process.

    Science.gov (United States)

    Cai, Di; Wang, Yong; Chen, Changjing; Qin, Peiyong; Miao, Qi; Zhang, Changwei; Li, Ping; Tan, Tianwei

    2016-07-01

    In this study, sweet sorghum juice (SSJ) was used as the substrate in a simplified ABE fermentation-gas stripping integration process without nutrients supplementation. The sweet sorghum bagasse (SSB) after squeezing the fermentable juice was used as the immobilized carrier. The results indicated that the productivity of ABE fermentation process was improved by gas stripping integration. A total 24g/L of ABE solvents was obtained from 59.6g/L of initial sugar after 80h of fermentation with gas stripping. Then, long-term of fed-batch fermentation with continuous gas stripping was further performed. 112.9g/L of butanol, 44.1g/L of acetone, 9.5g/L of ethanol (total 166.5g/L of ABE) was produced in overall 312h of fermentation. At the same time, concentrated ABE product was obtained in the condensate of gas stripping.

  12. 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.

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

    Science.gov (United States)

    2010-07-01

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

  14. 77 FR 30504 - Certain Orange Juice From Brazil: Notice of Rescission of Antidumping Duty Administrative Review

    Science.gov (United States)

    2012-05-23

    ....\\2\\ \\2\\ See Revocation of Antidumping Duty Order: Certain Orange Juice From Brazil, 77 FR 23659 (Apr... International Trade Administration Certain Orange Juice From Brazil: Notice of Rescission of Antidumping Duty... orange juice (OJ) from Brazil for a period of review (POR) of March 1, 2011, through February 29,...

  15. 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.

  16. Reflectance of botanical, production and geographical origin on the unique compositional traits of purple grape juices

    NARCIS (Netherlands)

    Granato, Daniel

    2016-01-01

    Grape juices represent one of the most consumed fruit juices because of its sensory properties, availability, reasonable price, and more recently because of their functional properties demonstrated by a vast number of in vitro, in vivo, clinical, and epidemiological studies. Although grape juices ha

  17. Final report on the safety assessment of AloeAndongensis Extract, Aloe Andongensis Leaf Juice,aloe Arborescens Leaf Extract, Aloe Arborescens Leaf Juice, Aloe Arborescens Leaf Protoplasts, Aloe Barbadensis Flower Extract, Aloe Barbadensis Leaf, Aloe Barbadensis Leaf Extract, Aloe Barbadensis Leaf Juice,aloe Barbadensis Leaf Polysaccharides, Aloe Barbadensis Leaf Water, Aloe Ferox Leaf Extract, Aloe Ferox Leaf Juice, and Aloe Ferox Leaf Juice Extract.

    Science.gov (United States)

    2007-01-01

    Plant materials derived from the Aloe plant are used as cosmetic ingredients, including Aloe Andongensis Extract, Aloe Andongensis Leaf Juice, Aloe Arborescens Leaf Extract, Aloe Arborescens Leaf Juice, Aloe Arborescens Leaf Protoplasts, Aloe Barbadensis Flower Extract, Aloe Barbadensis Leaf, Aloe Barbadensis Leaf Extract, Aloe Barbadensis Leaf Juice, Aloe Barbadensis Leaf Polysaccharides, Aloe Barbadensis Leaf Water, Aloe Ferox Leaf Extract, Aloe Ferox Leaf Juice, and Aloe Ferox Leaf Juice Extract. These ingredients function primarily as skin-conditioning agents and are included in cosmetics only at low concentrations. The Aloe leaf consists of the pericyclic cells, found just below the plant's skin, and the inner central area of the leaf, i.e., the gel, which is used for cosmetic products. The pericyclic cells produce a bitter, yellow latex containing a number of anthraquinones, phototoxic compounds that are also gastrointestinal irritants responsible for cathartic effects. The gel contains polysaccharides, which can be acetylated, partially acetylated, or not acetylated. An industry established limit for anthraquinones in aloe-derived material for nonmedicinal use is 50 ppm or lower. Aloe-derived ingredients are used in a wide variety of cosmetic product types at concentrations of raw material that are 0.1% or less, although can be as high as 20%. The concentration of Aloe in the raw material also may vary from 100% to a low of 0.0005%. Oral administration of various anthraquinone components results in a rise in their blood concentrations, wide systemic distribution, accumulation in the liver and kidneys, and excretion in urine and feces; polysaccharide components are distributed systemically and metabolized into smaller molecules. aloe-derived material has fungicidal, antimicrobial, and antiviral activities, and has been effective in wound healing and infection treatment in animals. Aloe barbadensis (also known as Aloe vera)-derived ingredients were not toxic

  18. 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.

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

    Science.gov (United States)

    Wojcicki, Janet M; Heyman, Melvin B

    2012-09-01

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

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

    Directory of Open Access Journals (Sweden)

    D.C.S. Azevedo

    2000-12-01

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

  1. Compostos fenólicos totais e antocianinas em suco de uva Total phenolics and anthocyanins in grape juice

    Directory of Open Access Journals (Sweden)

    Cassia R. Malacrida

    2005-12-01

    Full Text Available As concentrações de compostos fenólicos totais e antocianinas em sucos de uva reconstituídos e simples, de diferentes marcas, disponíveis no comércio varejista da região metropolitana de Belo Horizonte (Minas Gerais foram quantificadas. Também se determinou a contribuição das antocianinas poliméricas à cor e o índice de degradação das antocianinas. Os teores de compostos fenólicos totais variaram entre 0,27 e 2,41 g/L e as concentrações de antocianinas de 1,17 a 66,80 mg/L. Foram observadas diferenças significativas (Teste de Duncan, pTotal phenolics and anthocyanins contents were quantified in simple and reprocessed grape juices of different brands, commercially available in Belo Horizonte (Minas Gerais, Brazil metropolitan area. The contribution of polymeric anthocyanins to color and the anthocyanins degradation index were also determined. Total phenolics levels varied from 0,27 to 2,41 g/L and anthocyanin concentrations from 1,17 to 66,80 mg/L. Significant differences were found (Duncan's test, p<0,05 in total phenolic and anthocyanin concentrations among different brands of reprocessed grape juice as well as the simple juice. The percent contribution of polymeric anthocyanins to color also varied significantly among different brands, the simple grape juice showing a higher percentage (81,6% than the reprocessed one (77,5%. The latter presented total mean value of anthocyanins degradation (3,92 higher than the former one (3,44.

  2. 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.

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

    Science.gov (United States)

    Kim, S A; Rhee, M S

    2015-08-01

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

  4. Flavonoid glycosides in bergamot juice (Citrus bergamia Risso).

    Science.gov (United States)

    Gattuso, Giuseppe; Caristi, Corrado; Gargiulli, Claudia; Bellocco, Ersilia; Toscano, Giovanni; Leuzzi, Ugo

    2006-05-31

    A comprehensive profile of flavonoids in bergamot juice was obtained by a single DAD-ESI-LC-MS-MS course. Eight flavonoids were found for the first time, five of these are C-glucosides (lucenin-2, stellarin-2, isovitexin, scoparin, and orientin 4'-methyl ether), and three are O-glycosides (rhoifolin 4'-O-glucoside, chrysoeriol 7-O-neohesperidoside-4'-O-glucoside, and chrysoeriol 7-O-neohesperidoside). A method is proposed to differentiate chrysoeriol and diosmetin derivatives, which are often indistinguishable by LC-MS-MS. In-depth knowledge of the flavonoid content is the starting point for bergamot juice exploitation in food industry applications.

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

    Science.gov (United States)

    Dehelean, A.; Magdas, D. A.

    2013-11-01

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

  6. Separation, fractionation, concentration and drying of food products: Technology progress report, October 1, 1984-March 3, 1987

    Energy Technology Data Exchange (ETDEWEB)

    Rose, W. W.; Pederson, L. D.; Merlo, C. A.; Brewbaker, P. L.

    1987-11-01

    This report describes the first and second phases of a three phase project, the object of which is to develop energy efficient separation, concentration, and drying processes for food products, especially juice products, in order to reduce energy requirements and their associated costs for processing, preservation, and transportation. Presently in juice processing, much water is eliminated through evaporation. However, there are significant limits to the current evaporation technology. If, however, the juice could be separated, prior to evaporation, into liquid and solid fractions, and the liquid concentrated further, the containerization and transportation costs could be significantly reduced. Separation methods investigated in this project are: vacuum filtration, centrifugation, and crossflow microfiltration.

  7. Production of concentrated “Ya Pak King” drink by vacuum microwave drying

    Directory of Open Access Journals (Sweden)

    Wanprakeaw, P.

    2005-05-01

    Full Text Available Ya Pak King juice is currently popular among Thai consumers. However, some people do not like to drink it because of its pungent smell and flavor. The objectives of this investigation were to improve consumer perception of ready-to-drink Ya Pak King juice and to produce the concentrated drink by vacuum microwave drying. The herbal juice from Ya Pak King was prepared and formulated with lemon juice and honey by the Mixture Design. The drink flavor and taste were then modified by the addition of sugar and citric acid and the drink was, finally, concentrated by a vacuum microwave oven. The results showed that the ratio of the herbal juice: honey: lemon juice at 30:55:15 gave the highest acceptance score from panelists. In addition, the drink modified to achieve 20 0Brix total soluble solid and 0.45% acidity was the most acceptable. After testing the Ya Pak King beverage diluted from the concentrated drink and the drink before concentration, no significant difference in characteristics of the two products was found.

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

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    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.

  9. Detection of orange juice frauds using front-face fluorescence spectroscopy and Independent Components Analysis.

    Science.gov (United States)

    Ammari, Faten; Redjdal, Lamia; Rutledge, Douglas N

    2015-02-01

    The aim of this study was to find simple objective analytical methods to assess the adulteration of orange juice by grapefruit juice. The adulterations by addition of grapefruit juice were studied by 3D-front-face fluorescence spectroscopy followed by Independent Components Analysis (ICA) and by classical methods such as free radical scavenging activity and total flavonoid content. The results of this study clearly indicate that frauds by adding grapefruit juice to orange juice can be detected at percentages as low as 1%.

  10. 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.

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

    Science.gov (United States)

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

    2014-03-15

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

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

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    Patrícia Poletto

    2015-06-01

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

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

    Science.gov (United States)

    Leizerson, Shirly; Shimoni, Eyal

    2005-05-01

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

  14. Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization.

    Science.gov (United States)

    Yeom, H W; Streaker, C B; Zhang, Q H; Min, D B

    2000-10-01

    Effects of pulsed electric fields (PEF) at 35 kV/cm for 59 micros on the quality of orange juice were investigated and compared with those of heat pasteurization at 94.6 degrees C for 30 s. The PEF treatment prevented the growth of microorganisms at 4, 22, and 37 degrees C for 112 days and inactivated 88% of pectin methyl esterase (PME) activity. The PEF-treated orange juice retained greater amounts of vitamin C and the five representative flavor compounds than the heat-pasteurized orange juice during storage at 4 degrees C (p juice had lower browning index, higher whiteness (L), and higher hue angle (theta) values than the heat-pasteurized orange juice during storage at 4 degrees C (p juice had a smaller particle size than the heat-pasteurized orange juice (p 0. 05).

  15. Determination of amygdalin in apple seeds, fresh apples and processed apple juices.

    Science.gov (United States)

    Bolarinwa, Islamiyat F; Orfila, Caroline; Morgan, Michael R A

    2015-03-01

    Cyanogenic glycosides are natural plant toxicants. Action by endogenous plant enzymes can release hydrogen cyanide causing potential toxicity issues for animals including humans. We have quantified amygdalin in seeds from different apple varieties, determined the effects of processing on the amygdalin content of apple juice and quantified amygdalin in commercially-available apple juices. Amygdalin contents of seeds from fifteen varieties of apples ranged from 1 mg g(-1) to 4 mg g(-1). The amygdalin content of commercially-available apple juice was low, ranging from 0.01 to 0.04 mg ml(-1) for pressed apple juice and 0.001-0.007 mg ml(-1) for long-life apple juice. Processing led to juice with low amygdalin content, ranging from 0.01 mg ml(-1) to 0.08 mg ml(-1). The results presented show that the amygdalin contents of commercially-available apple juices are unlikely to present health problems to consumers.

  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. Red-fleshed sweet orange juice improves the risk factors for metabolic syndrome.

    Science.gov (United States)

    Silveira, Jacqueline Q; Dourado, Grace K Z S; Cesar, Thais B

    2015-01-01

    Orange juice consumption can promote lower levels of oxidative stress and inflammation due to the antioxidant activity of citrus flavonoids and carotenoids. In addition, red-fleshed sweet orange juice (red orange juice) also contains lycopene. This study investigated the effects of red orange juice consumption on risk factors for metabolic syndrome. Volunteers consumed red orange juice daily for 8 weeks, with clinical and biochemical assessments performed at baseline and on the final day. There was no change in the abdominal obesity, but low-density lipoprotein cholesterol, C-reactive protein decreased, while there was an increase of the antioxidant activity in serum after red orange juice consumption. Insulin resistance and systolic blood pressure were reduced in normal-weight volunteers, while diastolic blood pressure decreased in overweight volunteers after intervention. Red orange juice showed anti-inflammatory, antioxidant, and lipid-lowering properties that may prevent the development of metabolic syndrome.

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

    Science.gov (United States)

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

    2016-10-20

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

  19. Improvement of Organoleptic Properties of Red Grapefruit Juice (Citrus Paradise Processed By Non-Conventional Technologies

    Directory of Open Access Journals (Sweden)

    L. E. Chacón-Garza

    2016-10-01

    Full Text Available The aim of this study was to analyze the effect of ohmic heating and ultrasound on quality parameters of red grapefruit juice (Citrus paradisi. The juice was processed by ohmic heating (120 V, 70 and 80 °C, 30 and 180 s and ultrasound (amplitude of 40 and 50 µm, and 2 and 10 minutes. The treatments did not significantly affect the cloud value, pH, non-enzymatic browning and colorimetric parameters. The taste was the determining parameter in the choice of juice by consumers. Juices processed with ohmic heating showed sensory characteristics more like the natural juice. The best juice was obtenied by processing with OH at 70 °C for 30 s. According to the present study it could be suggested that red grapefruit juice processed by ohmic heating could improve sensory characteristics without changes in quality parameter.

  20. 壳聚糖澄清芦柑果汁工艺条件的优化%Optimized conditions for clarification of chitosan on ponkan juice

    Institute of Scientific and Technical Information of China (English)

    许键; 蔡慧农; 倪辉; 杜希萍; 黄高凌

    2013-01-01

    Clarity of juice is an important factor regarding the quality of the juice as it fetches consumer attention for the product in the market. Clarification is a key step in the processing of fruit juice and is most often achieved through micro filtration, enzymatic treatment, or by using common clarifying aids like chitosan, gelatin, bentonite, silica sol, polyvinyl pyrrolidine, or a combination of these compounds. Chitosan (poly-b(1-4)N-acetyl-glucosamine) being poly-cationic in nature, nontoxic, and biodegradable, has been found to be an effective coagulating agent in aiding the removing pectin and other carbohydrates which are present in the juice. The clarification of ponkan juice by means of chitosan was studied in this paper. In order to obtain the optimal reaction conditions of clarification of ponkan juice by commercially inexpensive chitosan, the process conditions of clarification with chitosan on ponkan juice were optimized by a Box-Behnken center-united experiment design. Taking juice clarification as a dependent variable, the models were obtained by using a response surface analysis of the three factors of chitosan concentration, chitosan treated temperature, and the chitosan treated time based on a single factor experiments. The results indicated that the interaction effect of chitosan concentration and chitosan treated temperature, chitosan concentration, and chitosan treated time on the juice clarification achieved a very significant level. The influencing factors had a complicated relationship with each other. Among these factors, chitosan treated time、chitosan concentration, and the chitosan treated temperature ranked in order. The results from the Box-Behnken center-united experiment showed that the optimum technological condition for clarification of ponkan juice was adding 0.8 g/L chitosan at 59°C for 71 min and its clarification of the ponkan juice was up to 97.8%. The experiment indicated that there was a good fit between the predicted and

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

    Directory of Open Access Journals (Sweden)

    Rakesh Kumar, Saurabh Vijay and Nawaz Khan

    2013-05-01

    Full Text Available Fruit juices of four species of Citrus genus i.e. C. maxima, C. limon, C. sinensis, C. reticulata were analyzed for their nutritional content (i.e. soluble sugar, total RNA & pentose sugar, free amino acids, soluble protein, total phenolic compounds and vitamin-C and antioxidant potential. The content of all studied parameters varied from one species to another but no specific trend was observed. The juice of C. reticulata was found to be rich in total soluble sugar (15.43 mg/100 ml and free amino acids (15.18 mg/100 ml as compared to other species of Citrus while C. sinensis contained the highest amount (23.07 mg/100 ml of total phenolic content. Further, C. limon contained the highest amount of total soluble proteins (180.67 mg/100 ml, total RNA & pentose sugar content (131.07 mg/100 ml, and Vitamin C (ascorbic acid content (67.97 mg/100 ml. C. sinensis & C. reticulata showed good reducing power activity at the dose of 300 µg/ml while C. limon showed good DPPH radical scavenging at all concentration ranges in comparison to the standard.

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

    Directory of Open Access Journals (Sweden)

    LEONARDO P. FRANCHI

    2013-06-01

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

  3. Green synthesis of copper nanoparticles by Citrus medica Linn. (Idilimbu) juice and its antimicrobial activity.

    Science.gov (United States)

    Shende, Sudhir; Ingle, Avinash P; Gade, Aniket; Rai, Mahendra

    2015-06-01

    We report an eco-friendly method for the synthesis of copper nanoparticles (CuNPs) using Citron juice (Citrus medica Linn.), which is nontoxic and cheap. The biogenic copper nanoparticles were characterized by UV-Vis spectrophotometer showing a typical resonance (SPR) at about 631 nm which is specific for CuNPs. Nanoparticles tracking analysis by NanoSight-LM20 showed the particles in the range of 10-60 nm with the concentration of 2.18 × 10(8) particles per ml. X-ray diffraction revealed the FCC nature of nanoparticles with an average size of 20 nm. The antimicrobial activity of CuNPs was determined by Kirby-Bauer disk diffusion method against some selected species of bacteria and plant pathogenic fungi. It was reported that the synthesized CuNPs demonstrated a significant inhibitory activity against Escherichia coli followed by Klebsiella pneumoniae, Pseudomonas aeruginosa, Propionibacterium acnes and Salmonella typhi. Among the plant pathogenic fungi tested, Fusarium culmorum was found to be most sensitive followed by F. oxysporum and F. graminearum. The novelty of this work is that for the first time citron juice was used for the synthesis of CuNPs.

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

    Science.gov (United States)

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

    2015-09-01

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

  5. Absorption, metabolism, and excretion of fermented orange juice (poly)phenols in rats.

    Science.gov (United States)

    Escudero-López, Blanca; Calani, Luca; Fernández-Pachón, María-Soledad; Ortega, Angeles; Brighenti, Furio; Crozier, Alan; Del Rio, Daniele

    2014-01-01

    Two milliliters of a fermented, pasteurized orange juice containing ~1% alcohol and 2.3 μmol of (poly)phenolic compounds was fed to rats by gavage after which plasma and urine collected over a 36 h period were analyzed by UHPLC-mass spectrometry. The main constituents in the juice were hesperetin and naringenin-O-glycosides, apigenin-6,8-C-diglucoside, and ferulic acid-4'-O-glucoside. Plasma contained seven flavanone glucuronides, with the principal metabolites, naringenin-7-O-glucuronide, naringenin-4'-O-glucuronide, and an isosakuranetin-O-glucuronide, peaking 6 h after intake at concentrations of ~10 nmol/L. Urinary excretion of four hesperetin glucuronides was equivalent to 0.28% of intake while that of the two naringenin glucuronides was 2.8% of intake. The plasma and urine data suggest that while some absorption occurred in the small intestine, the main site of uptake was the colon. Urine also contained dihydroferulic acid-4'-O-glucuronide and dihydroferulic acid-4'-O-sulfate which were excreted in quantities corresponding to 48.2% of the ingested ferulic acid-4'-glucoside. This indicates that the hydroxycinnamate is much more bioavailable than the flavanones in the rat model. Conversion of the ferulic acid glucoside to the dihydroferulic acid metabolites involves the action of colonic microbial glycosidases and reductases/hydrogenases followed by postabsorption phase II metabolism before renal excretion.

  6. A safe potential juice clarifying pectinase from Trichoderma viride EF-8 utilizing Egyptian onion skins

    Directory of Open Access Journals (Sweden)

    Abdel-Mohsen S. Ismail

    2016-06-01

    Full Text Available The production of a notable, safe and highly active pectinase by the local fungal strain Trichoderma viride EF-8 utilizing the abundant pigmented Egyptian onion (Allium cepa L. skins (6.5%, w/v was achieved in 4 days submerged fermentation (SMF cultures, at temperature and pH of 30 °C and 4.0, respectively. The indigenously produced pectinase was partially purified by 50% batch ethanol precipitation and its general properties were studied following the standard procedures. The lyophilized enzyme preparation was free of any ochra or aflatoxins. The optimum conditions for the partially purified enzyme form were 2 mg/mL and 1% (w/v enzyme protein and substrate (citrus pectin concentrations, reaction pH and temperature of 7.0 and 40 °C, respectively. The results presented the low cost onion skins waste as the major substrate for the fungal pectinase production and its subsequent use in perfect fruit (apple, lemon and orange juices clarification with remarkable stability during and after this process, which certainly enhance fruit juices processing in the tropics.

  7. The efficacy of Mentha arvensis L. and M. piperita L. essential oils in reducing pathogenic bacteria and maintaining quality characteristics in cashew, guava, mango, and pineapple juices.

    Science.gov (United States)

    de Sousa Guedes, Jossana Pereira; da Costa Medeiros, José Alberto; de Souza E Silva, Richard Sidney; de Sousa, Janaína Maria Batista; da Conceição, Maria Lúcia; de Souza, Evandro Leite

    2016-12-05

    This study evaluated the ability of the essential oil from Mentha arvensis L. (MAEO) and M. piperita L. (MPEO) to induce ≥5-log reductions in counts (CFU/mL) of E. coli, L. monocytogenes, and Salmonella enterica serovar Enteritidis in Brain-Heart Infusion broth (BHIB) and cashew, guava, mango, and pineapple juices during refrigerated storage (4±0.5°C). The effects of the incorporation of these essential oils on some physicochemical and sensory parameters of juices were also evaluated. The incorporation of 5, 2.5, 1.25, or 0.625μL/mL of MAEO in BHIB caused a ≥5-log reduction in counts of E. coli and Salmonella Enteritidis after 24h of storage; but only 5μL/mL was able to cause the same reduction in counts of L.monocytogenes. The incorporation of 10μL/mL of MPEO in BHIB caused a ≥5-log reduction in counts of E. coli, Salmonella Enteritidis, and L. monocytogenes after 24h of storage; smaller reductions were observed in BHIB containing 5, 2.5, and 1.25μL/mL of MPEO. Similar reductions were observed when the MAEO or MPEO was incorporated at the same concentrations in mango juice. The incorporation of MAEO or MPEO at all tested concentrations in cashew, guava, and pineapple juices resulted in a ≥5-log reduction in pathogen counts within 1h. The incorporation of MAEO and MPEO (0.625 and 1.25μL/mL, respectively) in fruit juices did not induce alterations in °Brix, pH, and acidity, but negatively affected the taste, aftertaste, and overall acceptance. The use of MAEO or MPEO at low concentrations could constitute an interesting tool to achieve the required 5-log reduction of pathogenic bacteria in cashew, guava, mango, and pineapple fruit juices. However, new methods combining the use of MAEO or MPEO with other technologies are necessary to reduce their negative impacts on specific sensory properties of these juices.

  8. Improved consistency in DNPH-mediated pyruvic acid analysis of onion juice by modifying the sample processing order.

    Science.gov (United States)

    Yoo, Kil Sun; Lee, Eun Jin; Patil, Bhimanagouda S

    2011-01-01

    Onion pungency is commonly measured on absorbency of the wine pink color that results from adding NaOH to the heated mixture of dinitrophenylhydrazine (DNPH) and onion juice. However, significant variation exists among several modifications of the original Schwimmer and Weston (SW) method. We observed differences in pyruvic acid concentrations of 20%-30% between our automated method and a batch method with manual absorbency readings. To determine the source of the differences, we examined the heating time and waiting time of the sample-DNPH mixtures and found no differences. The differences were caused by differential color degradation between the pyruvic acid standards and onion juice samples. These differences could be minimized by reading the absorbency within 1 min of NaOH addition. Using this information, we devised the one-by-one method to control the reading time at 30 s. We compared 5 different analysis methods of 40 onion samples representing 4 onion colors. The automated, high-performance liquid chromatography, and SW methods had similar results, with only about a 5% difference. However, the batch method resulted in differences of approximately 24% as compared to the automated method. The one-by-one method produced very comparable results, within 5%, to the automated method. By modifying the procedure to ensure a uniform and fast reading time, we increased the consistency between the pungency analysis methods. Therefore, fast and uniform absorbency reading time is essential for an accurate measurement of pungency in undiluted onion juice.

  9. The Science Operations of the ESA JUICE mission

    Science.gov (United States)

    Altobelli, Nicolas; Cardesin, Alejandro; Costa, Marc; Frew, David; Lorente, Rosario; Vallat, Claire; Witasse, Olivier; Christian, Erd

    2016-10-01

    The JUpiter ICy moons Explorer (JUICE) mission was selected by ESA as the first L-Class Mission in the Cosmic Vision Programme. JUICE is an ESA-led mission to investigate Jupiter, the Jovian system with particular focus on habitability of Ganymede and Europa.JUICE will characterise Ganymede and Europa as planetary objects and potential habitats, study Ganymede, Europa, Callisto and Io in the broader context of the system of Jovian moons, and focus on Jupiter science including the planet, its atmosphere and the magnetosphere as a coupled system.The Science Operation Centre (SOC) is in charge of implementing the science operations of the JUICE mission. The SOC aims at supporting the Science Working Team (SWT) and the Science Working Groups (WGs) performing studies of science operation feasibility and coverage analysis during the mission development phase, high level science planning during the cruise phase, and routine consolidation of instrument pointing and commanding timeline during the nominal science phase.We will present the current status of the SOC science planning activities with an overview of the tools and methods in place in this early phase of the mission.

  10. Comparison of roxatidine and famotidine on nocturnal gastric juice secretion.

    Science.gov (United States)

    Tanioka, H; Kaga, K

    1996-01-01

    Adult patients with symptoms of gastric disease were randomly assigned to two treatment groups (roxatidine group, n = 115; famotidine group, n = 113) or untreated control group (placebo, n = 111). The treatment groups randomly received 75 mg of roxatidine or 20 mg of famotidine at 9 pm, and 12 - 13 h later gastric juice secretion was measured with gastric X-ray films in both groups. Mean gastric juice secretion was significantly lower in the treated groups (roxatidine, 16.1 ml/12 h; famotidine, 19.9 ml/12 h) than in the untreated controls (placebo, 49.5 ml/12 h). Gastric juice suppression by roxatidine and by famotidine, respectively, was 82% and 37% in patients with gastric ulcer; 71% and 39% in patients with duodenal ulcer; 70% and 64% in patients with gastritis; and 68% and 86% in patients with no evidence of disease. It is concluded that roxatidine was more effective than famotidine for gastric juice suppression in patients with peptic ulcer. In patients with no evidence of gastric disease, however, famotidine was more effective than roxatidine.

  11. 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 and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR..., except that it is frozen. (b) The name of the food is “Frozen orange juice”. Such name may be preceded...

  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. 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.

  14. 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...

  15. 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...

  16. Research of intensive ways of diffusion juice production

    Directory of Open Access Journals (Sweden)

    V. A. Loseva

    2012-01-01

    Full Text Available Studying of preparation methods influence for beet shavings and waters to the extraction process with application of different reagents (aluminum sulfate, bentonite and gypsum to produce the electrochemically activated solutions on quality indicators of sugar beet produced juice.

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

    Science.gov (United States)

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

    2016-05-01

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

  18. Microbial inactivation and physicochemical properties of ultrasound processed pomegranate juice.

    Science.gov (United States)

    Pala, Çiğdem Uysal; Zorba, Nükhet Nilüfer Demirel; Özcan, Gülçin

    2015-03-01

    The effects of ultrasound treatment at various amplitudes (50, 75, and 100%) and times (0, 6, 12, 18, 24, and 30 min) on Escherichia coli ATCC 25922 (a surrogate for E. coli O157:H7) and Saccharomyces cerevisiae ATCC 2366 levels and physicochemical characteristics (monomeric anthocyanins, color values, total phenolics, pH, and soluble solids) were determined in pomegranate juice. More than a 5-log inactivation of E. coli ATCC 25922 and a 1.36-log inactivation of S. cerevisiae ATCC 2366 were achieved after 30 min of ultrasound treatment at 100% amplitude. The log-linear and Weibull models were successfully used to estimate the microbial inactivation as a function of ultrasound treatment time (R(2) > 0.97). No significant changes were observed in total phenolics, pH, and soluble solids of the treated juice (P > 0.05). The ultrasound treatment for up to 30 min resulted in more than 92 and 89% anthocyanin retention at 75 and 100% amplitude, respectively. The redness (a*) of the juice did not change significantly after the ultrasound treatment at amplitudes of 75 and 100% for up to 24 and 12 min, respectively. No significant changes in L* and b* values were observed after ultrasound treatment at all amplitudes and after up to 30 min of treatment for 50 and 75% amplitudes. Small differences in juice color were noted based on total color difference scores.

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

    Directory of Open Access Journals (Sweden)

    Aurelia Magdalena Pisoschi

    2009-01-01

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

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

    Science.gov (United States)

    Grasset, Olivier; Witasse, Olivier; Barabash, Stas; Brandt, Pontus; Bruzzone, Lorenzo; Bunce, Emma; Cecconi, Baptiste; Cavalié, Thibault; Cimo, Giuseppe; Coustenis, Athena; Cremonese, Gabriele; Dougherty, Michele; Fletcher, Leigh N.; Gladstone, Randy; Gurvits, Leonid; Hartogh, Paul; Hoffmann, Holger; Hussmann, Hauke; Iess, Luciano; Jaumann, Ralf; Kasaba, Yasumasa; Kaspi, Yohai; Krupp, Norbert; Langevin, Yves; Mueller-Wodarg, Ingo; Palumbo, Pasquale; Piccioni, Giuseppe; Plaut, Jeffrey; Poulet, Francois; Roatsch, Thomas; Retherford, Kurt D.; Rothkaehl, Hanna; Stevenson, David J.; Tosi, Federico; Van Hoolst, Tim; Wahlund, Jan-Erik; Wurz, Peter; Altobelli, Nicolas; Accomazzo, A.; Boutonnet, Arnaud; Erd, Christian; Vallat, Claire

    2016-10-01

    JUICE - JUpiter ICy moons Explorer - is the first large mission in the ESA Cosmic Vision programme [1]. The implementation phase started in July 2015. JUICE will arrive at Jupiter in October 2029, and will spend 3 years characterizing the Jovian system, the planet itself, its giant magnetosphere, and the giant icy moons: Ganymede, Callisto and Europa. JUICE will then orbit Ganymede.The first goal of JUICE is to explore the habitable zone around Jupiter [2]. Ganymede is a high-priority target because it provides a unique laboratory for analyzing the nature, evolution and habitability of icy worlds, including the characteristics of subsurface oceans, and because it possesses unique magnetic fields and plasma interactions with the environment. On Europa, the focus will be on recently active zones, where the composition, surface and subsurface features (including putative water reservoirs) will be characterized. Callisto will be explored as a witness of the early Solar System.JUICE will also explore the Jupiter system as an archetype of gas giants. The circulation, meteorology, chemistry and structure of the Jovian atmosphere will be studied from the cloud tops to the thermosphere and ionosphere. JUICE will investigate the 3D properties of the magnetodisc, and study the coupling processes within the magnetosphere, ionosphere and thermosphere. The mission also focuses on characterizing the processes that influence surface and space environments of the moons.The payload consists of 10 instruments plus a ground-based experiment (PRIDE) to better constrain the S/C position. A remote sensing package includes imaging (JANUS) and spectral-imaging capabilities from UV to sub-mm wavelengths (UVS, MAJIS, SWI). A geophysical package consists of a laser altimeter (GALA) and a radar sounder (RIME) for exploring the moons, and a radio science experiment (3GM) to probe the atmospheres and to determine the gravity fields. The in situ package comprises a suite to study plasma and