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

    Directory of Open Access Journals (Sweden)

    Lemuel M. Diamante

    2013-09-01

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

  3. 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....

  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

    A conceptual process design with the use of integrated membrane processes is prepared for blackcurrant juice concentrate (BCJC) production to replace traditional multiple step evaporators and aroma recovery. The combination of membrane processes includes aroma recovery with vacuum membrane...... 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. Sensory evaluation of juice from different organic blackcurrant cultivars

    OpenAIRE

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

    2006-01-01

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

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

    DEFF Research Database (Denmark)

    Bagger-Jørgensen, Rico; Meyer, Anne Boye Strunge

    2004-01-01

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

  7. 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.

  8. 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 <2 portions of 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, P<0.001) and high (34.6±20.4 to 73.8±23.3µmol/L, P<0.001) blackcurrant juice 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. PMID:24742818

  9. 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%.

  10. Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients

    Science.gov (United States)

    Blackcurrant, blueberry, and muscadine grape juices were efficiently sorbed, concentrated, and stabilized into dry granular ingredient matrices which combined anti-inflammatory and antioxidant fruit polyphenols with sweet potato functional constituents (carotenoids, vitamins, polyphenols, fibers). T...

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

    OpenAIRE

    Geng Yuefeng; Ge Xinfeng

    2014-01-01

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

  12. 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...

  13. 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...

  14. Experimental Study on Concentrating Apple Juice by Microwave

    OpenAIRE

    Ge Xinfeng

    2014-01-01

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

  15. 21 CFR 146.150 - Canned concentrated orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned concentrated orange juice. 146.150 Section... Fruit Juices and Beverages § 146.150 Canned concentrated orange juice. (a) Canned concentrated orange... labeling of ingredients prescribed for frozen concentrated orange juice by § 146.146, except that it is...

  16. 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...

  17. 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. .

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

    OpenAIRE

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

    2006-01-01

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

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

    NARCIS (Netherlands)

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

    2013-01-01

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

  20. 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...

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

    Directory of Open Access Journals (Sweden)

    W. A. de ARAUJO

    2009-03-01

    Full Text Available

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

  2. 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...

  3. 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...

  4. Osmotic dehydration of yellow melon using red grape juice concentrate

    Directory of Open Access Journals (Sweden)

    Hulda Noemi Mamani CHAMBI

    2016-01-01

    Full Text Available Abstract The main objectives of this work were to study the effect of fruit ripening on the melon osmotic dehydration at reduced pressure and to model the mass transfer of moisture during melon dehydration with grape juice concentrate and sucrose solution. The ripening level had no relevant effect over the physical characteristics of the final product, with soluble solids, moisture and water activity without significant differences. Besides, the mass loss and solute gain parameters did not show significant differences, and only the solute gain had few variations. The process of the osmotic dehydration with grape juice concentrate was the most effective one, with higher dehydration and lowest solutes gain compared to the process carried out with sucrose solution. The water effective diffusivity calculated by the Fick’s equation for the process conduced with grape juice was lower than the one obtained for the sucrose solution, according to different equilibrium moisture content calculated by Peleg’s equation. The dehydrated melon with grape juice concentrate showed reduced water activity (~ 0.92 and low moisture content (~ 58%.

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

    OpenAIRE

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

    2012-01-01

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

  6. 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.

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

    OpenAIRE

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

    2015-01-01

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

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

    OpenAIRE

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

    2015-01-01

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

  9. 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...

  10. 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.

  11. 75 FR 60817 - Non-Frozen Concentrated Apple Juice From China

    Science.gov (United States)

    2010-10-01

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

  12. 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).

  13. Concentrations of α- and β-defensins in gastric juice of patients with various gastroduodenal diseases

    Institute of Scientific and Technical Information of China (English)

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

    2005-01-01

    AIM: To determine the concentration of α- and β-defensins in gastric juice of patients with various gastroduodenal diseases.METHODS: Concentrations of human neutrophil peptides (HNPs) 1-3, the major forms of α-defensins, and human β-defensin (HBD)-1 and HBD-2 were measured by radioimmunoassay in plasma and gastric juice of 84 subjects,consisting of 54 Helicobacter pylori-infected and 30 uninfected subjects. They included 33 patients with chronic gastritis (CG),12 with gastric ulcer (GU), 11 with duodenal ulcer (DU), 11with benign gastric polyp (BGP) and 16 with normal mucosa (N group) on upper endoscopy. Plasma pepsinogen Ⅰ and Ⅱ levels, biomarkers for gastric mucosal inflammation and atrophy, were also measured.RESULTS: Gastric juice HNPs 1-3 levels in patients with CG, GU and BGP were significantly higher than those in patients with DU and N. Gastric juice HBD-2 concentrations in patients with CG and GU were significantly higher than those in the N group, but were significantly lower in DU patients than in GU patients. Gastric juice HBD-1 levels and plasma levels of these peptides were similar in the patient groups.Concentrations of gastric juice HNPs 1-3 and HBD-2 of in Hpylori-infected patients were significantly different from those in uninfected subjects. HNPs 1-3 concentrations in gastric juice correlated negatively with plasma pepsinogen I levels and Ⅰ/Ⅱ ratios. HBD-2 levels in gastric juice correlated positively and negatively with plasma pepsinogen Ⅱ concentrations and Ⅰ/Ⅱ ratios, respectively.CONCLUSION: HNPs 1-3 and HBD-2 levels in gastric juice are diverse among various gastrointestinal diseases, reflecting the inflammatory and atrophic events of the background gastric mucosa affected by H pylorri.

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

    OpenAIRE

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

    1999-01-01

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

  15. 21 CFR 146.146 - Frozen concentrated orange juice.

    Science.gov (United States)

    2010-04-01

    ... 146.146 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES..., to which may be added unfermented juice obtained from mature oranges of the species Citrus reticulata, other Citrus reticulata hybrids, or of Citrus aurantium, or both. However, in the unconcentrated...

  16. Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates.

    Science.gov (United States)

    Oteiza, Juan Martin; Soto, Silvina; Alvarenga, Verônica O; Sant'Ana, Anderson S; Gianuzzi, Leda

    2015-10-01

    In this study, the fate of Alicyclobacillus acidoterrestris spores in different types of juice concentrates stored under different conditions was investigated. In addition, the impact of dilution procedures during the enrichment step for the detection of Alicyclobacillus in lemon juice concentrates was studied. Pear, red grape, mango, tangerine, carrot and lemon juice concentrates (50-69.4°Brix, pH1.7-4.3) were inoculated with A. acidoterrestris spores (10(3) spore/mL) and stored at 4 °C and 20 °C, after which the spores were counted at 0, 2, 5, 9, 17, 21, 28, 36, 43, and 50 days. No significant differences in the number of Alicyclobacillus spores were observed at storage temperatures of 4 °C and 20 °C (p>0.05). The results also indicated that the number of spores of A. acidoterrestris remained stable in all types of juice concentrates during the storage period, except in lemon juice concentrate. In lemon juice concentrate, a decline in A. acidoterrestris spore populations of 0.3-0.8 log CFU/mL was observed within 5-10 days of storage. The decline in A. acidoterrestris spore populations was more pronounced in cloudy lemon juice concentrate, which contained higher concentrations of flavonoids (mainly eriocitrin and hesperidin) than clarified lemon juice concentrate. It was also found that dilution of lemon juice concentrate samples in the proportion of 1:19 allowed the germination of A. acidoterrestris spores and the growth of populations of up to 10(7) CFU/mL. In contrast, the proportion (1:9) recommended in internationally recognized methods led to a reduction in the population of this microorganism that would yield false negative results. Data presented in this study demonstrated that Alicyclobacillus spores remain stable in most juice concentrates during storage, but that natural antimicrobial compounds present in some of them may decrease spore counts and inhibit their recovery by detection procedures.

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

    Science.gov (United States)

    Onsekizoglu Bagci, Pelin

    2015-01-01

    Fruit juices are generally concentrated in order to improve the stability during storage and to reduce handling, packaging, and transportation costs. Thermal evaporation is the most widely used technique in industrial fruit juice concentrate production. In addition to high energy consumption, a large part of the characteristics determining the quality of the fresh juice including aroma, color, vitamins, and antioxidants undergoes remarkable alterations through the use of high operation temperatures. Increasing consumer demand for minimally or naturally processed stable products able to retain as much possible the uniqueness of the fresh fruit has engendered a growing interest for development of nonthermal approaches for fruit juice concentration. Among them, membrane distillation (MD) and its variants have attracted much attention for allowing very high concentrations to be reached under atmospheric pressure and temperatures near ambient temperature. This review will provide an overview of the current status and recent developments in the use of MD for concentration of fruit juices. In addition to the most basic concepts of MD variants, crucial suggestions for membrane selection and operating parameters will be presented. Challenges and future trends for industrial adaptation taking into account the possibility of integrating MD with other existing processes will be discussed. PMID:24915342

  18. 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.

  19. 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...

  20. Aroma composition changes in early season grapefruit juice produced from thermal concentration.

    Science.gov (United States)

    Lin, Jianming; Rouseff, Russell L; Barros, Sandy; Naim, Michael

    2002-02-13

    Differences in aroma components and total volatiles between a single unpasteurized Marsh grapefruit juice and its 65 Brix concentrate reconstituted to 10 Brix were examined using GC-olfactometry (GC-O) and GC-FID. Total volatiles (FID) in the reconstituted concentrate were reduced to less than 5% of initial values, but 57% of total aroma (GC-O) remained. Forty-one aroma-active compounds were observed in unpasteurized single strength juice, whereas 27 components were found in the unflavored reconstituted concentrate. Aroma-active compounds were classified into grapefruit/sulfury, sweet/fruity, fresh/citrusy, green/fatty/metallic, and cooked/meaty groups. Five of six components in the sweet/fruity and 14 of 18 green/fatty/metallic components survived thermal concentration. However, only 4-mercapto-4-methyl-2-pentanone in the grapefruit/sulfury group, and linalool and nootkatone from the fresh/citrusy group, were found in the reconstituted concentrate. Methional was the only aroma compound in the cooked/meaty category found in both juice types. beta-Damascenone and 1-p-menthen-8-thiol were found only in the reconstituted concentrate. 4-Mercapto-4-methyl-2-pentanol was found for the first time in grapefruit juice. PMID:11829649

  1. 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.

  2. 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.

  3. 75 FR 5763 - Certain Non-Frozen Apple Juice Concentrate from the People's Republic of China: Initiation of...

    Science.gov (United States)

    2010-02-04

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

  4. 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...

  5. 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.

  6. 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. PMID:26524113

  7. Concentrations of metals in gastric juice in health and peptic ulcer disease.

    OpenAIRE

    Powell, J J; S. M. Greenfield; Thompson, R P

    1992-01-01

    The concentrations of essential metal cations in gastric juice, collected at endoscopy from 17 normal patients and 11 with peptic ulcer disease, were determined by inductively coupled plasma emission spectrometry. Mean fasting levels in normal gastric juice were as follows: sodium 47.7 mM, potassium 14.6 mM, calcium 0.8 mM, magnesium 0.36 mM, zinc 13 microM, and copper 1.2 microM: these did not differ significantly in health or disease. Because samples were contaminated with iron, the concent...

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

    OpenAIRE

    Lílian Maria MOURA; Célia Maria de SYLOS

    2009-01-01

    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 ...

  9. Activity and Concentration of Polyphenolic Antioxidants in Apple Juice. 3. Stability during Storage

    NARCIS (Netherlands)

    Sluis, van der A.A.; Dekker, M.; Boekel, van M.A.J.S.

    2005-01-01

    Kinetic data are reported describing the stability of various classes of polyphenolic antioxidants in an apple juice enriched in these compounds as a function of storage temperature and oxygen concentration. The most thermally sensitive compounds were the various quercetin glycosides and epicatechin

  10. 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.

  11. 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.

  12. 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. PMID:25466109

  13. High variability in anthocyanin contents between different blackcurrant varieties

    OpenAIRE

    Hellström, Jarkko; Hietaranta, Tarja; Karhu, Saila; Mattila, Pirjo; Tiirikka, Timo; Veteläinen, Merja

    2010-01-01

    The results confirm that blackcurrant is a good source of anthocyanins. However, remarkable variation in the anthocyanin content between varieties is evident. The anthocyanin profile is always dominated by four major anthocyanins, yet some variation appears in their relative proportions. The high anthocyanin content is usually most desirable in the blackcurrant products and this study shows that the choice of variety may have a great impact on it.

  14. 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

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

    OpenAIRE

    Ante Galić; Verica Dragović-uzelac; Branka Levaj; Danijela Bursać Kovačević; Stjepan Pliestić; Sabina Arnautović

    2009-01-01

    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 co...

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

    International Nuclear Information System (INIS)

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

  17. Effect of oscillatory high hydrostatic pressure treatments on Byssochlamys nivea ascospores suspended in fruit juice concentrates.

    Science.gov (United States)

    Palou, E; López-Malo, A; Barbosa-Cánovas, G V; Welti-Chanes, J; Davidson, P M; Swanson, B G

    1998-12-01

    The effect of continuous (689 MPa with holding times of 5, 15 or 25 min) and oscillatory (one, three or five cycles at 689 MPa with holding times of 1 s) high hydrostatic pressure treatments on the viability of Byssochlamys nivea ascospores suspended in apple and cranberry juice concentrates adjusted by dilution to water activities (aw) of 0.98 and 0.94 was evaluated at 21 and 60 degrees C. Inactivation of the initial spore inocula was achieved after three or five cycles of oscillatory pressurization at 60 degrees C when the aw was 0.98 in both fruit juices. With aw 0.94, the initial inocula were reduced by less than 1 log-cycle after five pressure cycles. Inactivation was not observed within 25 min with continuous pressurization at 60 degrees C. In treatments at 21 degrees C, no effect on spore viability was observed with continuous or oscillatory treatments. PMID:9871357

  18. 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.

  19. Preservation of concentrated orange juice by gamma radiation: physical, chemical and sensory characteristics

    International Nuclear Information System (INIS)

    The aim of this work was to evaluate the conservation of concentrated orange juice, through the synergic action of heat and irradiation in different temperatures and storage periods. A source of cobalt-60, type Gammabean-650, with an activity of approximately 4,912 Ci was utilized at the dose rate of 5.37 kGy/h. The chemical and sensory analyses were done after 1, 30, 60, 90 and 180 days of storage. The irradiation doses effect caused small variations in the total soluble solids, acidity, pH and ascorbic acid. The degradation of ascorbic acid was influenced by temperatures and storage time. Color changes were detected on the juice stored at room temperature. The characteristic of quality received score 5, in a 9-point scale. There were no differences on the color of the juice stored at o sup(0)C and 5 sup(0)C, which remained similar to the control (stored at -18 sup(0)C). (author)

  20. 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.

  1. Utilization of concentrate after membrane filtration of sugar beet thin juice for ethanol production.

    Science.gov (United States)

    Kawa-Rygielska, Joanna; Pietrzak, Witold; Regiec, Piotr; Stencel, Piotr

    2013-04-01

    The subject of this study was to investigate the feasibility of the concentrate obtained after membrane ultrafiltration of sugar beet thin juice for ethanol production and selection of fermentation conditions (yeast strain and media supplementation). Resulting concentrate was subjected to batch ethanol fermentation using two strains of Saccharomyces cerevisiae (Ethanol Red and Safdistill C-70). The effect of different forms of media supplementation (mineral salts: (NH4)2SO4, K2HPO4, MgCl2; urea+Mg3(PO4)2 and yeast extract) on the fermentation course was also studied. It was stated that sugar beet juice concentrate is suitable for ethanol production yielding, depending on the yeast strain, ca. 85-87 g L(-1) ethanol with ca. 82% practical yield and more than 95% of sugars consumption after 72 h of fermentation. Nutrients enrichment further increased ethanol yield. The best results were obtained for media supplemented with urea+Mg3(PO4)2 yielding 91.16-92.06 g L(-1) ethanol with practical yield ranging 84.78-85.62% and full sugars consumption. PMID:23425583

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

    Directory of Open Access Journals (Sweden)

    Marimin 2

    2002-04-01

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

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

    Science.gov (United States)

    2010-11-15

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

  4. 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.

  5. 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.

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

    International Nuclear Information System (INIS)

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

  7. 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.

  8. 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

  9. Activity and concentration of polyphenolic antioxidants in apple juice 1 Effect of existing production methods

    NARCIS (Netherlands)

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

    2002-01-01

    Apples are an important source of flavonoids in the human diet. The effect of processing apples into juice on polyphenolic antioxidant content and activity is described. Raw juice obtained from Jonagold apples by pulping and straight pressing or after pulp enzyming had an antioxidant activity that w

  10. 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

  11. Changing the content of phenolic compounds as the response of blackcurrant (Ribes nigrum L.) leaves after blackcurrant leaf midge (Dasineura tetensi Rübs.) infestation.

    Science.gov (United States)

    Piotrowski, Wojciech; Oszmiański, Jan; Wojdyło, Aneta; Łabanowska, Barbara H

    2016-09-01

    Blackcurrant leaf midge (Dasineura tetensi) is one of the most common pests of blackcurrant (Ribes nigrum). The aim of this study was to investigate changes in the content of phenolic compounds in the leaves damaged by the larvae of this pest. Additionally, susceptibility of different blackcurrant cultivars to the midge attack was investigated. Qualitative and quantitative analyses of control and pest-infested blackcurrant leaves were performed using LC-PDA-QTOF/MS and UPLC-PDA-FL systems. A total of 39 types of phenolic compounds were identified in blackcurrant leaf extracts and they included 3 flavan-3-ols, 14 hydroxycinnamic acid derivatives, and 22 flavonols. Feeding of blackcurrant leaf midge on blackcurrant leaves lowered the content of leaf polyphenolic compounds. The greatest differences in polyphenolics between control and infected leaves were observed in 'Ruben', 'Fariegh', 'Foxendown', 'Ores', 'Ben Hope', 'Ben Connan' and 'Tisel' cultivars that were probably highly susceptible to the pest attack. In the other cultivars: 'Ben Finlay', 'Polares', 'Tiben', and 'Gofert' the differences in phenolics content were less pronounced, so they were probably less susceptible to D. tetensi attack. Plant polyphenolic compounds was strongly involved in pathogen-plant interaction, and their accumulation significantly decreased as a result of the pathogen attack. PMID:27161581

  12. 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. PMID:25892813

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. Composição mineral de sucos concentrados de frutas brasileiras Mineral composition of brasilian concentrate fruit juices

    Directory of Open Access Journals (Sweden)

    Lucia M. Valente Soares

    2004-06-01

    Full Text Available Informações sobre a composição de alimentos nacionais são escassas. Sucos concentrados de frutas são amplamente utilizados por famílias brasileiras. No presente trabalho foram determinados oito elementos minerais (K, Na, Ca, Mg, Fe, Zn, Cu, Mn com importância nutricional em sucos concentrados comerciais de frutas nacionais, abacaxi (3 marcas, acerola (2 marcas, caju (5 marcas, goiaba (3 marcas, manga (2 marcas, maracujá (5 marcas e pitanga (1 marca por espectrometria de absorção atômica com atomização em chama. A contribuição nutricional dos sucos para a dieta de crianças após a diluição recomendada pelo fabricante e considerando a ingestão diária de um copo de 300mL é elevada quanto a potássio para todos os sucos examinados (170 - 930% da ingestão diária recomendada, RDA. Os sucos de abacaxi e acerola podem fornecer 6 e 12% da RDA de ferro, respectivamente. O manganês aparece em abacaxi, manga, goiaba e acerola com 38, 14, 8 e 7% do RDA, respectivamente. Magnésio varia entre um máximo de 9% do RDA em abacaxi e 2% em maracujá e caju. Zinco e cobre variaram entre menos de 1 - 2% do RDA em sucos de caju e pitanga, a 2 - 6% nos outros sucos. Para adultos as contribuições são proporcionalmente menores, porém em nada desprezíveis.Information on the composition of Brazilian foods is scant. Concentrate fruit juices commercialized in glass bottles are widely used by Brazilian families. The present work eight nutritionally important elements (K, Na, Ca, Mg, Fe, Zn, Cu, Mn in commercial concentrated fruit juices, pineapple (3 brands, West Indian cherry (2 brands, cashew (5 brands, guava (3 brands, mango (2 brands, passion fruit (5 brands, and Surinam cherry (1 brand were determined by flame atomic absorption spectrometry. The juices contribution to children's diet, considering an intake of 300 mL per day and using the dilution suggested by the maker, is high in potassium for all juices analyzed (170 - 930% of the

  18. 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

  19. 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

  20. INFLUENCE AT DIFFERENT OPERATION CONDITIONS ON THE ACEROLA JUICE CONCENTRATION BY REVERSE OSMOSIS, USING SPIRAL MEMBRANE OF COMPOSITE FILM

    Directory of Open Access Journals (Sweden)

    E. R.S. GOMES

    2009-03-01

    Full Text Available

    The concentration of acerola juice, involves removal of water with the objective of reducing packing, storage and transport costs. The reverse osmosis (RO is a process of increasing interest in food industry and among the advantages they stand out: the low consumption of energy and the minimum thermal damages is caused to the products. The objective of this work was to evaluate the influence of different operation conditions in relation to the permeate flux, in the concentration process of the acerola juice by RO. All the RO experiments were carried out with retentate recycling. The concentration by RO, were carried on the transmembrane pressures of 20, 30 and 40 bar and at 23ºC and 40ºC, being used a membrane of composite film in spiral module (99% NaCl rejection. The acerola pulp was defrosted and treated with Citrozym Ultra L enzyme (100 ppm, 45ºC ,1 hour, then it was ultrafiltrated at 3 bar at the same temperature, in 0.1 µm ceramic membrane, and so it was concentrated by RO. It was verified that the pressure and the temperature influenced the concentration and the permeate flux obtained in the RO process. The flux decreased along the processing, once the feeding becomes more concentrate, increasing the viscosity, osmotic pressure and retained sugar. KEYWORDS: Acerola juice concentration; reverse osmosis; membrane of composite film.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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. PMID:25347222

  6. 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.

  7. 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.

  8. From cats and blackcurrants: structure and dynamics of the sulfur-containing cassis odorant cat ketone.

    Science.gov (United States)

    Mouhib, Halima; Stahl, Wolfgang

    2014-10-01

    Sulfur-containing odorants and flavors play an important role in flavor and food industry, especially when meaty, garlic, onion, and vegetable scents are needed. Still, many S-containing flavors also possess fruity scents and may be used in compositions of perfumes that require a fresh and fruity odor perception. They are naturally abundant in various fruits, essential oils, and food. Most of these compounds possess strong scents, and their scent composition is highly dependent on the concentration applied. At higher concentrations, they usually feature repellent off-odors, while their sweet and fruity nature is only experienced at very low concentrations. This represents a challenge for their application in perfumery, as well as in food industry. From a molecular point of view, the endless structural and scent variety of these compounds makes them fascinating, especially as their O-analogs are usually free of any malodors. Here, we report on the investigation of the gas-phase structure and dynamics of the S-containing blackcurrant odorant cat ketone (4-methyl-4-sulfanylpentan-2-one). The work was performed by combining quantum-chemical calculations and molecular-beam Fourier-transform microwave spectroscopy as complementary tools. Using this technique, we are able to determine the structures of sizeable molecules where energy differences are small and conformational distinction is not always possible by quantum-chemical calculations alone. The presented results can be used for further structure-activity correlation studies, as well as for benchmarks to improve theoretical models, especially, as there is still significant interest in characterizing the various conformers of organic molecules in terms of relative energies, structures, and dipole moments. PMID:25329784

  9. 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.

  10. 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

  11. 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.

  12. 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. PMID:26616935

  13. 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.

  14. 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

  15. 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.

  16. 反渗透浓缩籽瓜汁的实验研究%Experimental study on reverse osmosis concentration of seed-watermelon juice

    Institute of Scientific and Technical Information of China (English)

    吕建国

    2012-01-01

    The reverse osmosis membrane seed-watermelon juice processing was introduced.The relationship between pressure,temperature,concentration and permeate flux in concentrated process were studied with reverse osmosis.Experimental results proved that the retention of valuable components of this system was approximation 100%.On inorganic salt interception rate was greater than 98%.The end of seed-watermelon juice concentrate concentration was at 20Brix.Case of other things,membrane flux was proportional to the pressure and the liquid temperature.Membrane flux and concentration had an inverse relationship.%采用反渗透技术对籽瓜汁进行浓缩,分别研究了膜通量、压力、料液温度、籽瓜汁浓度等参数之间的关系,结果表明:反渗透膜对籽瓜汁有效成分的截留率接近100%,对无机盐截留率大于98%,籽瓜汁的最终浓缩浓度为20Brix;其它条件不变的情况下,膜通量与压力、料液温度成正比关系,与料液浓度成反比关系。

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

    OpenAIRE

    Ji Hun Park; Min Chul Kho; Hye Yoom Kim; You Mee Ahn; Yun Jung Lee; Dae Gill Kang; Ho Sub Lee

    2015-01-01

    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...

  18. 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%.

  19. 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.

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

    Science.gov (United States)

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

    2009-01-01

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

  1. 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.

  2. Adjunctive daily supplementation with encapsulated fruit, vegetable and berry juice powder concentrates and clinical periodontal outcomes: a double-blind RCT

    Science.gov (United States)

    Chapple, Iain L C; Milward, Michael R; Ling-Mountford, Nicola; Weston, Paul; Carter, Kevin; Askey, Keeley; Dallal, Gerard E; De Spirt, Silke; Sies, Helmut; Patel, Dina; Matthews, John B

    2012-01-01

    Aim A double-blind randomized controlled trial to determine whether dietary supplementation with fruit/vegetable/berry juice powder concentrates, simultaneously with non-surgical periodontal therapy, improved 2-month treatment outcomes. Methods Volunteers with chronic periodontitis were randomly assigned to one of three groups: fruit/vegetable (FV), fruit/vegetable/berry (FVB) or placebo. Supplements were taken daily during non-surgical debridement and maintenance and outcomes assessed at 2, 5 and 8 months after completion. Primary outcomes were mean probing pocket depth (PPD), clinical attachment gain, % sites bleeding on probing (% BOP) at 2 months. Adherence and plasma β-carotene were determined. Results Sixty-one nutritionally replete (by serum biochemistry) volunteers enrolled and 60 (n = 20 per arm) completed the 2-month review. Clinical outcomes improved in all groups at 2 months, with additional improvement in PPD versus placebo for FV (p < 0.03). Gingival crevicular fluid volumes diminished more in supplement groups than placebo (FVB; p < 0.05) at 2 months, but not at later times. The % BOP (5 months) and cumulative plaque scores (8 months) were lowered more in the FV group (p < 0.05). Conclusions Adjunctive juice powder concentrates appear to improve initial pocket depth reductions in nutritionally replete patients, where plasma micronutrient bioavailability is attainable. Definitive multicentre studies in untreated and treated patients are required to ascertain the clinical significance of such changes. PMID:22093005

  3. 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.

  4. 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

    Directory of Open Access Journals (Sweden)

    Brosse Hervé

    2009-09-01

    Full Text Available Abstract 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.

  5. 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.

  6. 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.

  7. 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. PMID:19467277

  8. 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.

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

    OpenAIRE

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

    2008-01-01

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

  10. 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 ...

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

    OpenAIRE

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

    2015-01-01

    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....

  12. 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 < 0.05). Concentrations of both CP and TNFalpha at 16 and 28 wk were lower in the JPC than in the placebo group (P < 0.001). TNFalpha increased during the first 8 wk followed by a decrease in both groups for the following 20 wk (P < 0.001). Over the final 20 wk of the study, the placebo group tended to have more days of illness than the 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.

  13. 75 FR 47270 - Certain Non-Frozen Apple Juice Concentrate from the People's Republic of China: Notice of...

    Science.gov (United States)

    2010-08-05

    ... of China, 65 FR 35606 (June 5, 2000) (``Order''). On December 15, 2009, pursuant to section 751(a)(2... Concentrate from the People's Republic of China: Initiation of Antidumping Duty New Shipper Review, 75 FR 5763... Antidumping Duty Administrative Review, 73 FR 76336 (December 16, 2008); and Frontseating Service Valves...

  14. 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.

  15. 76 FR 19315 - Certain Orange Juice From Brazil: Preliminary Results of Antidumping Duty Administrative Review...

    Science.gov (United States)

    2011-04-07

    ... certain orange juice from Brazil. See Antidumping Duty Order: Certain Orange Juice from Brazil, 71 FR... Antidumping Duty Order; Frozen Concentrated Orange Juice from Brazil, 52 FR 16426 (May 5, 1987). Therefore... International Trade Administration Certain Orange Juice From Brazil: Preliminary Results of Antidumping...

  16. 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

  17. 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。

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

    Science.gov (United States)

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

    2015-01-01

    Elevated fatty acid binding proteins (FABP) may play a role in obesity and co-morbidities. The role of nutritional interventions in modulating these levels remains unclear. The aim of this post hoc study was to determine the effect of overweight (OW) on FABP4 and FABP5 in boys in relation to indices of adiposity, insulin resistance and inflammation, and to investigate the effects of a 6-month supplementation with an encapsulated fruit and vegetable juice concentrate (FVJC) plus nutritional counselling (NC) on FABP levels. A post hoc analysis of a double-blind, randomised, placebo-controlled study of children recruited from the general paediatric population was performed. A total of thirty age-matched prepubertal boys (nine lean and twenty-one OW; aged 6-10 years) were studied. Patients received NC by a registered dietitian and were randomised to FVJC or placebo capsules for 6 months. FABP4, FABP5, glucose, insulin, homeostasis model assessment-insulin resistance (HOMA-IR), glucose-induced acute insulin response (AIR), lipid-corrected β-carotene (LCβC), adiponectin, leptin, high-sensitivity C-reactive protein (hs-CRP), IL-6 and body composition by dual-energy X-ray absorptiometry were determined before and after the intervention. FABP were higher (P < 0·01) in the OW v. lean boys and correlated directly with HOMA-IR, abdominal fat mass (AFM), hs-CRP, IL-6, and LCβC (P < 0·05 for all). FABP4 was associated with adiponectin and AIR (P < 0·05). FVJC plus NC reduced FABP4, HOMA-IR and AFM (P < 0·05 for all) but not FABP5. OW boys showed elevated FABP4 and FABP5, but only FABP4 was lowered by the FVJC supplement. PMID:26688725

  19. FUNCTIONAL BEVERAGES BASED ON VEGETABLE JUICES

    Directory of Open Access Journals (Sweden)

    Limareva N. S.

    2014-01-01

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

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

    Science.gov (United States)

    Park, Ji Hun; Kho, Min Chul; Kim, Hye Yoom; Ahn, You Mee; Lee, Yun Jung; Kang, Dae Gill; Lee, Ho Sub

    2015-01-01

    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. PMID:26504474

  1. 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.

  2. 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.

  3. 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.

  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)

    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 ...

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

    OpenAIRE

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

    2015-01-01

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

  6. Specific natural isotope profile studied by isotope ratio mass spectrometry (SNIP-IRMS): (13)C/(12)C ratios of fructose, glucose, and sucrose for improved detection of sugar addition to pineapple juices and concentrates.

    Science.gov (United States)

    González, J; Remaud, G; Jamin, E; Naulet, N; Martin, G G

    1999-06-01

    The delta(13)C values of fructose, glucose, and sucrose have been determined in authentic pineapple juices. The sugar fraction is separated from the organic acids by an anionic exchange process. Then the individual components (fructose, glucose, and sucrose) are isolated on a preparative HPLC device using a NH(2)-type column. It is demonstrated that no significant isotope fractionation occurs when close to 100% of material is recovered and when the hydrolysis of sucrose is avoided. The control of the recovery rates and of the sucrose hydrolysis rate after purification is recommended for a reliable interpretation of the results. Correlations between the delta(13)C values of fructose (delta(13)Cf), glucose (delta(13)Cg), and sucrose (delta(13)Csu) can be characterized by systematic differences between these values. For the set of measurements on authentic pineapple juices and concentrates, the mean and the standard deviation of the differences are delta(13)Cf - delta(13)Cg = -0.6 +/- 0.6 per thousand, delta(13)Cf - delta(13)Csu = -1.3 +/- 0. 6 per thousand, and delta(13)Cf - delta(13)Csu = -0.7 +/- 0.5 per thousand. The determinations of the (13)C content of fructose, glucose, and sucrose enable a refinement of the detection of added sugars in fruit juices, re-enforcing the SNIP-IRMS method. PMID:10794628

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

    Science.gov (United States)

    Ilame, Susmit A; Satyavir, V Singh

    2015-01-01

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

  8. 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.

  9. 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)

  10. 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. PMID:27375255

  11. 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.

  12. Maintaining quality of not from concentrate peach juice by high pressure carbon dioxide treatment%高压CO2处理保持非还原桃汁的品质

    Institute of Scientific and Technical Information of China (English)

    周林燕; 王永涛; 刘凤霞; 毕秀芳; 廖小军

    2013-01-01

    In the juice industry, thermal treatment is the most common and least expensive technology for pasteurization or sterilization. Unfortunately, the method easily leads to degradation of some product qualities as well. HPCD (high pressure carbon dioxide) has been reported as an alternative cold pasteurization technique for foods, since it could effectively inactivate microorganisms and enzymes in liquid food. Some detrimental effects of HPCD on food quality have been reported. But compared to traditional techniques, HPCD avoids drawbacks such as lack of retention of flavor, denaturation of nutrients, of production of side toxic reactions, as well as changes in physical, mechanical, and optical properties of the material involved in the treatment. In this study, the effects of HPCD on NFC (Not from concentrate) peach juice quality were investigated, and temperature, pressure, and time were proposed as the main parameters. The pH value and the total soluble content of untreated NFC peach juice were 3.82 and 10.3°Brix, respectively. HPCD had no effect on the pH values and total soluble contents. This was possibly attributed to a lower pH (3.82) in the original juices. At this pH the carbonic acid formed by CO2 dissolution into juices with difficultly dissociated into free hydrogen ions, because the dissociation constants of carbonic acid and bicarbonate were pKa=6.57 and pKa=10.62, respectively. The L, a, b values of color parameters was decreased while browning degrees were increased in HPCD-treated juice, possibly due to the non-enzyme browning during HPCD. Thereafter, it was found that the polyphenol oxidase was susceptible to HPCD. The main phenolic compounds in the NFC juice were (+)-catechin, chlorogenic acid, neochlorogenic acid, and ferulic acid measured by HPLC, and the results showed that HPCD had no effect on the phenolic compounds. Moreover, the antioxidant capacities of NFC juice after HPCD were enhanced with increasing treatment time measured by FRAP and

  13. 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.

  14. 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. PMID:26574736

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

    International Nuclear Information System (INIS)

    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)

  16. Bioactive compounds and quality parameters of natural cloudy lemon juices.

    Science.gov (United States)

    Uçan, Filiz; Ağçam, Erdal; Akyildiz, Asiye

    2016-03-01

    In this study, bioactive compounds (phenolic and carotenoid) and some quality parameters (color, browning index and hydroxymethylfurfural (HMF)) of natural cloudy lemon juice, pasteurized (90 °C/15 s) and storage stability of concentrated lemon juice (-25 °C/180 days) were carried out. Fifteen phenolic compounds were determined in the lemon juice and the most abounded phenolic compounds were hesperidin, eriocitrin, chlorogenic acid and neoeriocitrin. In generally, phenolic compound concentrations of lemon juice samples increased after the pasteurization treatment. Four carotenoid compounds (β-carotene, β-cryptoxanthin, lutein and zeaxanthin) were detected in natural cloudy lemon juice. Lutein and β-cryptoxanthin were the most abounded carotenoid compounds in the lemon juice. Color values of the lemon juices were not affected by processing and storage periods. HMF and browning index of the lemon juices increased with concentration and storage. According to the results, storing at -25 °C was considered as sufficient for acceptable quality limits of natural cloudy lemon juice. PMID:27570271

  17. Survey of the presence of patulin in fruit juices.

    Science.gov (United States)

    Bonerba, E; Ceci, E; Conte, R; Tantillo, G

    2010-01-01

    Patulin is a mycotoxin produced by fungi belonging to the Penicillium and Aspergillus genera. The occurrence of patulin in fruit juices marketed in Italy in 2008 and purchased from supermarkets and retail shops has been measured. The aim of this study was to assess the presence of patulin in order to evaluate the potential risk for the consumer and, at the end of this food chain, to determine the quality of the raw material used. One hundred and five fruit juices (35 apple juice, 35 mixed-taste juices, 35 pear juices), produced by various Italian and European companies, were analysed using a previously published method. The analytical investigation showed that apple juices had a concentration of patulin ranging between 6 and 30 µg l(-1), with a mean of 18 µg l(-1); mixed fruit juices had a concentration ranging between 1 and 45 µg l(-1), with a mean of 23 µg l(-1). Instead, pear juices had a concentration ranging between 5 and 92 µg l(-1), with a mean of 43 µg l(-1), and 14 samples of the 35 analysed juices showed a patulin level above the highest regulated limit of 50 µg l(-1), imposed by European Commission Regulation 1881/06. PMID:24785501

  18. Quantification by UHPLC of total individual polyphenols in fruit juices.

    Science.gov (United States)

    Díaz-García, M C; Obón, J M; Castellar, M R; Collado, J; Alacid, M

    2013-06-01

    The present work proposes a new UHPLC-PDA-fluorescence method able to identify and quantify the main polyphenols present in commercial fruit juices in a 28-min chromatogram. The proposed method improve the IFU method No. 71 used to evaluate anthocyanins profiles of fruit juices. Fruit juices of strawberry, American cranberry, bilberry, sour cherry, black grape, orange, and apple, were analysed identifying 70 of their main polyphenols (23 anthocyanins, 15 flavonols, 6 hydroxybenzoic acids, 14 hydroxycinnamic acids, 4 flavanones, 2 dihydrochalcones, 4 flavan-3-ols and 2 stilbenes). One standard polyphenol of each group was used to calculate individual polyphenol concentration presents in a juice. Total amount of polyphenols in a fruit juice was estimated as total individual polyphenols (TIP). A good correlation (r(2)=0.966) was observed between calculated TIP, and total polyphenols (TP) determined by the well-known colorimetric Folin-Ciocalteu method. In this work, the higher TIP value corresponded to bilberry juice (607.324 mg/100mL fruit juice) and the lower to orange juice (32.638 mg/100mL fruit juice). This method is useful for authentication analyses and for labelling total polyphenols contents of commercial fruit juices. PMID:23411199

  19. 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.

  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. Deuterium/hydrogen natural isotopic abundance in fruit juices

    International Nuclear Information System (INIS)

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

  2. 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.

  3. 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

  4. Analysis of the Volatile Constituents of Irradiated Apple Juice

    International Nuclear Information System (INIS)

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

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

    DEFF Research Database (Denmark)

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

    2011-01-01

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

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

    OpenAIRE

    ESHMATOV FOZIL KHIDIROVICH; MAKSUMOVA DILRABO KUCHKAROVNA; DODAEVA LAYLO KUCHKAROVNA

    2016-01-01

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

  7. 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

  8. 75 FR 18794 - Certain Orange Juice From Brazil: Preliminary Results of Antidumping Duty Administrative Review...

    Science.gov (United States)

    2010-04-13

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

  9. 76 FR 50176 - Certain Orange Juice from Brazil: Final Results of Antidumping Duty Administrative Review...

    Science.gov (United States)

    2011-08-12

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

  10. 77 FR 21724 - Certain Orange Juice From Brazil: Preliminary Results of Antidumping Duty Administrative Review...

    Science.gov (United States)

    2012-04-11

    ... Antidumping Duty Order; Frozen Concentrated Orange Juice from Brazil, 52 FR 16426 (May 5, 1987). Therefore... of Critical Circumstances: Certain Orange Juice from Brazil, 71 FR 2183 (Jan. 13, 2006). As noted... International Trade Administration Certain Orange Juice From Brazil: Preliminary Results of Antidumping...

  11. 77 FR 63291 - Certain Orange Juice From Brazil: Final Results of Antidumping Duty Administrative Review and...

    Science.gov (United States)

    2012-10-16

    ... Brazil. See Antidumping Duty Order; Frozen Concentrated Orange Juice from Brazil, 52 FR 16426 (May 5... Revocation of Antidumping Duty Order: Certain Orange Juice From Brazil, 77 FR 23659 (Apr. 20, 2012... International Trade Administration Certain Orange Juice From Brazil: Final Results of Antidumping...

  12. Beneficial Effects of New Zealand Blackcurrant Extract on Maximal Sprint Speed during the Loughborough Intermittent Shuttle Test

    Directory of Open Access Journals (Sweden)

    Mark ET Willems

    2016-08-01

    Full Text Available New Zealand blackcurrant (NZBC extract has been shown to enhance high-intensity intermittent treadmill running. We examined the effects of NZBC extract during the Loughborough Intermittent Shuttle Test (LIST which involves 5 × 15 min blocks with intermittent 15-m maximal sprints, interspersed by moderate and high-intensity running to simulate team sport activity, and a subsequent run to exhaustion. Thirteen males (age: 22 ± 1 year, V ˙ O 2 max : 50 ± 5 mL·kg−1·min−1 participated in three indoor sessions (T: 24 ± 3 °C, humidity: 52% ± 9%. In the first session, a multistage fitness test was completed to determine peak running speed and estimate V ˙ O 2 max . Participants consumed NZBC extract in capsules (300 mg·day−1 CurraNZ™ or placebo (PL (300 mg·day−1 microcrystalline cellulose M102 for seven days in a double-blind, randomized, cross-over design (wash-out at least seven days. NZBC extract did not affect average 15-m sprint times in each block. NZBC reduced slowing of the fastest sprint between block 1 and 5 (PL: 0.12 ± 0.07 s; NZBC: 0.06 ± 0.12 s; p < 0.05. NZBC extract had no effect on heart rate, vertical jump power, lactate and time to exhaustion (PL: 13.44 ± 8.09 min, NZBC: 15.78 ± 9.40 min, p > 0.05. However, eight participants had higher running times to exhaustion when consuming NZBC extract. New Zealand blackcurrant extract may enhance performance in team sports with repeated maximal sprints.

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

    OpenAIRE

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

    2015-01-01

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

  14. Polyphenol-rich extract from blackcurrant pomace attenuates the intestinal tract and serum lipid changes induced by a high-fat diet in rabbits

    OpenAIRE

    Jurgoński, Adam; Juśkiewicz, Jerzy; Zduńczyk, Zenon; Matusevicius, Paulius; Kołodziejczyk, Krzysztof

    2014-01-01

    Purpose The consumption of a high level of dietary extract from blackcurrant pomace rich in polyphenols was hypothesised to exert beneficial effects on the serum lipid profile, the markers of insulin resistance and the antioxidant status of the host without negative changes in the intestinal tract. Methods This hypothesis was tested on 20 male New Zealand white rabbits randomly assigned to four groups of five individuals each. For 4 weeks, the animals were subjected to the following dietary t...

  15. 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.

  16. 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

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

    Science.gov (United States)

    Wang, Zhengfang; Jablonski, Joseph E

    2016-03-01

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

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

    Science.gov (United States)

    Andrade, Chittaranjan

    2014-11-01

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

  19. 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.

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

    Science.gov (United States)

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

    2016-03-01

    A novel microextraction method based on vortex- and CO2 -assisted liquid-liquid microextraction with salt addition for the isolation of furanic compounds (5-hydroxymethyl-2-furaldehyde, 5-methyl-2-furaldehyde, 2-furaldehyde, 3-furaldehyde, 2-furoic and 3-furoic acids) was developed. Purging the sample with CO2 was applied after vortexing to enhance the phase separation and mass transfer of the analytes. The optimum extraction conditions were: extraction solvent (volume), propyl acetate (125 μL); sample pH, 2.4; vortexing time, 45 s; salt concentration, 25% w/v and purging time, 5 min. The analytes were separated using an ODS Hypersil C18 column (250×4.6 mm i.d, 5 μm) under gradient flow. The proposed method showed good linearities (r(2) >0.999), low detection limits (0.08-1.9 μg/L) and good recoveries (80.7-122%). The validated method was successfully applied for the determination of the furanic compounds in concentrated juice (mango, date, orange, pomegranate, roselle, mangosteen and soursop) and dried fruit (prune, date and apricot paste) samples. PMID:26718308

  1. 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.

  2. Determination of 5-hydroxymethylfurfural in fruit juice concentrate and fruit fructose by HPLC%高效液相色谱法测定浓缩果汁及水果果糖中5-羟甲基糠醛

    Institute of Scientific and Technical Information of China (English)

    孔祥虹; 李小军; 何强; 高军刚; 吴双民

    2012-01-01

    A HPLC method was established for the determination of 5-hydroxymethylfurfural(5-HMF)in fruit juice concentrate and fruit fructose.The sample was diluted with water, separated by using Inetrsil ODS-3 C18 (250mm × 4.6mm,5μm) chromatographic column.The method showed that a good linearity within the range of 1.0-25.0mg/L( r = 9998).The LOD of 5-HMF was 0.2mg/kg, the average recoveries from 82.2% to 103.3%, the relative standard deviation(RSD) from 0.62% to 1.25%.The HPLC method is quick, accurate, sensitive and suitable for determining the content of 5-HMF in fruit juice concentrate.%建立了浓缩苹果汁、浓缩梨汁和水果果糖中的5-羟甲基糠醛的高效液相色谱(HPLC)检测方法。样品用甲醇溶解后,经水稀释,Inetrsil ODS-3 C18(250mm×4.6mm,5μm)色谱柱分离,紫外检测器在282nm处进行检测;5-羟甲基糠醛在1.0-25.0mg/L范围内线性关系良好,相关系数为0.9998,回收率为82.2%~103.3%,精密度(RSD)为0.62%-1.25%,方法的检出限(LOD)为0.2mg/kg。本方法具有快速、简单、灵敏度高、适用范围广等特点,可以满足果汁中5-羟甲基糠醛的分析要求。

  3. 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...

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

    Institute of Scientific and Technical Information of China (English)

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

    2008-01-01

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

  5. 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

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

    Directory of Open Access Journals (Sweden)

    Adele Costabile

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

  7. 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.

  8.   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

    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...

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

    International Nuclear Information System (INIS)

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

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

    Science.gov (United States)

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

    2009-09-01

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

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

    International Nuclear Information System (INIS)

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

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

    Science.gov (United States)

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

    2001-02-01

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

  13. 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.

  14. Blueberry, blackberry, and blackcurrant differentially affect plasma lipids and pro-inflammatory markers in diet-induced obesity mice

    Science.gov (United States)

    Kim, Bohkyung; Lee, Sang Gil; Park, Young-Ki; Ku, Chai Siah; Pham, Tho X.; Wegner, Casey J.; Yang, Yue; Koo, Sung I.; Chun, Ock K.

    2016-01-01

    BACKGROUND/OBJECTIVES Evidence indicates that berry anthocyanins are anti-atherogenic, antioxidant, and anti-inflammatory. However, berries differ vastly in their anthocyanin composition and thus potentially in their biological and metabolic effects. The present study compared hypolipidemic, antioxidant, and anti-inflammatory properties of blueberry (BB), blackberry (BK), and blackcurrant (BC) in a diet-induced obesity (DIO) mouse model. MATERIALS/METHODS Male C57BL/6J mice were fed a high fat (HF; 35% fat, w/w) control diet or a HF diet supplemented with freeze-dried 5% BB, 6.3% BK or 5.7% BC for 12 weeks (10 mice/group) to achieve the same total anthocyanin content in each diet. Plasma lipids, antioxidant status and pro-inflammatory cytokines were measured. The expression of genes involved in antioxidant defense, inflammation, and lipid metabolism was determined in the liver, epididymal adipose tissue, proximal intestine, and skeletal muscle. Histological analysis was performed to identify crown-like structure (CLS) in epididymal fat pads to determine macrophage infiltration. RESULTS No differences were noted between the control and any berry-fed groups in plasma levels of liver enzymes, insulin, glucose, ferric reducing antioxidant power, superoxide dismutase, and tumor necrosis factor α. However, BK significantly lowered plasma triglyceride compared with the HF control and other berries, whereas BC significantly reduced F4/80 mRNA and the number of CLS in the epididymal fat pad, indicative of less macrophage infiltration. CONCLUSIONS The present study provides evidence that BB, BK and BC with varying anthocyanin composition differentially affect plasma lipids and adipose macrophage infiltration in DIO mice, but with no differences in their antioxidant capacity and anti-inflammatory potential.

  15. Polyphenol-rich blackcurrant extract exerts hypocholesterolaemic and hypoglycaemic effects in mice fed a diet containing high fat and cholesterol.

    Science.gov (United States)

    Benn, Tyler; Kim, Bohkyung; Park, Young-Ki; Yang, Yue; Pham, Tho X; Ku, Chai Siah; Farruggia, Callie; Harness, Ellen; Smyth, Joan A; Lee, Ji-Young

    2015-06-14

    Obesity is associated with an increased risk of metabolic abnormalities, such as hyperlipidaemia and hyperglycaemia. We investigated whether polyphenol-rich blackcurrant extract (BCE) can prevent high fat/high cholesterol (HF/HC) diet-induced metabolic disturbances in mice. Male C57BL/6J mice were fed a modified AIN-93M diet containing HF/HC (16% fat, 0·25% cholesterol, w/w) or the same diet supplemented with 0·1% BCE (w/w) for 12 weeks. There were no differences in total body weight and liver weight between groups. Plasma total cholesterol (TC) and glucose levels were significantly lower in BCE group than in controls, while plasma TAG levels were not significantly different. There was a decreasing trend in hepatic TAG levels, and histological evaluation of steatosis grade was markedly lower in the livers of mice fed BCE. Although the mRNA levels of major regulators of hepatic cholesterol metabolism, i.e. 3-hydroxy-3-methyl-glutaryl-CoA reductase (HMGR) and LDL receptor (LDLR), were not significantly altered by BCE supplementation, protein expression of mature sterol-regulatory element-binding protein and LDLR was significantly increased with no change in HMGR protein. The expression of proprotein convertase subtilisin/kexin type 9 that facilitates LDLR protein degradation, as well as one of its transcriptional regulators, i.e. hepatocyte nuclear factor 4α, was significantly decreased in the livers of mice fed BCE. Taken together, BCE supplementation decreased plasma TC and glucose, and inhibited liver steatosis, suggesting that this berry may be consumed to prevent metabolic dysfunctions induced by diets high in fat and cholesterol. PMID:25899149

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

    OpenAIRE

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

    2014-01-01

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

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

    OpenAIRE

    Gabriela Azofeifa; Silvia Quesada; Ana-Mercedes Pérez

    2011-01-01

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

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

    OpenAIRE

    Bailey, David G

    2010-01-01

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

  19. Are Fruit Juice Categories Separable?

    OpenAIRE

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

    2008-01-01

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

  20. 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.

  1. 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.

  2. 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.

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

    International Nuclear Information System (INIS)

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

  4. 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

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

    DEFF Research Database (Denmark)

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

    2001-01-01

    Antioxidant activities of red and white European grape juices towards copper induced lipid oxidation of human low-density lipoproteins (LDL) were examined in vitro. LDL lipid peroxidation was assessed spectrophotometrically by monitoring the development of conjugated lipid hydroperoxides at 234 nm....... Red grape juice concentrate inhibited lipid peroxidation of LDL by prolonging the lag phase by 2.7 times relative to a control when evaluated at a total phenolic concentration of 10 muM gallic acid equivalents (GAE). Both red grape juices tested blocked lipid peroxidation of LDL at 20 muM GAE. White...... grape juice exerted prooxidant activity at 5-20 muM GAE. The antioxidant activity, inhibition of lipid peroxidation of LDL in vitro, was correlated with the juices' levels of total phenols (r > 0.98, P 0.99, P 0.97 P 0...

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

    Science.gov (United States)

    Bailey, David G

    2010-01-01

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

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

    Science.gov (United States)

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

    2016-12-01

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

  8. 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.

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

    Science.gov (United States)

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

    2015-11-15

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

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

    OpenAIRE

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

    1999-01-01

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

  11. 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

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

    Science.gov (United States)

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

    2016-01-01

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

  13. 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...

  14. Internationalization of Boost Juice to Malaysia

    OpenAIRE

    Jane L. Menzies; Stuart C. Orr

    2014-01-01

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

  15. A novel approach to the measurement of surfactant parameters in arthropod digestive juices.

    Science.gov (United States)

    Romih, Tea; Kogej, Ksenija; Drobne, Damjana

    2016-05-01

    In arthropods, the determination of two important parameters of digestive juices, i.e. the total surfactant concentration and the critical micelle concentration (CMC), is challenging due to small sample volumes and low surfactant concentrations. In this work, we report a successful implementation of potentiometric titrations using the surfactant ion-selective electrode (SISE) and the pyrene fluorescence method (PFM) for the determination of the total surfactant concentration and CMC in the digestive juice of terrestrial isopod crustaceans Porcellio scaber. Pooled digestive juice extracts of four (SISE) or two (PFM) animals were used per measurement run. In both cases, digestive juice extracts in 100μL of deionized water were sufficient for one measurement run. The total surfactant concentration of P. scaber digestive juice was determined to be 9.2±3.5mM and the CMC was approximately 90μM. Our work presents an important improvement towards easy CMC determination in small volume samples in comparison with the commonly used stalagmometric technique, where much larger sample volumes are usually needed. To date, the total surfactant concentration was not measured in the digestive juices of arthropods other than Homarus vulgaris, Astacus leptodactylus and Cancer pagurus, for which complex separation and analytical techniques were required. Our results obtained by SISE and PFM therefore present the first successful quantification of surfactants and their CMC in small volumes of arthropod digestive juice without prior separation or purification techniques. PMID:26969560

  16. 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.

  17. 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)

  18. 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. PMID:24128588

  19. 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.

  20. 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.

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

    International Nuclear Information System (INIS)

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

  2. 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.

  3. 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.

  4. Determination of Key Flavor Components in Methylene Chloride Extracts from Processed Grapefruit Juice.

    Science.gov (United States)

    Jella; Rouseff; Goodner; Widmer

    1998-01-19

    The relative correlation of 52 aroma and 5 taste components in commercial not-from-concentrate grapefruit juices with flavor panel preference was determined. Methylene chloride extracts of juice were analyzed using GC/MS with a DB-5 column. Nonvolatiles determined included limonin and naringin by HPLC, degrees Brix, total acids, and degrees Brix/acid ratio. Juice samples were classified into low, medium, or high categories, based on average taste panel preference scores (nine-point hedonic scale). Principal component analysis demonstrated that highest quality juices were tightly clustered. Discriminant analysis indicated that 82% of the samples could be identified in the correct preference category using only myrcene, beta-caryophyllene, linalool, nootkatone, and degrees Brix. Nootkatone alone was not strongly associated with preference scores. The most preferred juices were strongly associated with low myrcene, low linalool, and intermediate levels of beta-caryophyllene. PMID:10554226

  5. Predominance of Tetragenococcus halophilus as the cause of sugar thick juice degradation.

    Science.gov (United States)

    Justé, Annelies; Lievens, Bart; Klingeberg, Michael; Michiels, Chris W; Marsh, Terence L; Willems, Kris A

    2008-04-01

    The industrial storage of sugar thick juice was simulated on a laboratory scale. Terminal Restriction Fragment Length Polymorphism (T-RFLP) analysis and the application of Clone Libraries in parallel with classical microbiology were used to study the bacterial diversity and all revealed a dominance (>99%) of Tetragenococcus halophilus during storage. The degradation of thick juice correlated with the appearance of L-lactic acid and high concentrations of T. halophilus. In addition, pure cultures of T. halophilus induced degradation of sterile thick juice. A specific PCR was developed to detect T. halophilus and industrial thick juice samples from Belgium, Germany and France all contained T. halophilus, suggesting a consistent association of this organism with thick juice. T. halophilus has been known only as a halophile thus far, and this report is the first to show an association of this organism with a sugar-rich environment. PMID:18206785

  6. 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)

  7. Um modelo baseado em programação linear e programação de metas para análise de um sistema de produção e distribuição de suco concentrado congelado de laranja A model based on linear programming and goal programming to analyze a frozen concentrated orange juice production and distribution system

    Directory of Open Access Journals (Sweden)

    José Renato Munhoz

    2001-08-01

    Full Text Available Neste trabalho apresenta-se um modelo baseado em programação linear e programação de metas para apoiar decisões no processo de mistura e na distribuição de suco concentrado congelado de laranja. Explora-se a importância das decisões do processo de mistura para a análise da logística de distribuição do suco de laranja, além das decisões de transporte e armazenagem. O modelo utiliza conceitos conhecidos da literatura de problemas de mistura e planejamento da produção com múltiplos produtos, estágios e períodos, e foi resolvido por meio da linguagem de modelagem GAMS (General Algebraic Modeling System. Um estudo de caso foi realizado numa empresa de suco de laranja localizada no interior do estado de São Paulo, e os resultados preliminares obtidos são promissores.This work proposes a model based on linear programming and goal programming to support decisions in the blending process and distribution of frozen concentrated orange juice. This study explores the importance of blending decisions for the logistic analysis of the orange juice distribution, besides transportation and storage decisions. The model utilizes well-known concepts from the literature of blending problems and multistage, multiproduct and multiperiod production planning problems, and it was solved using the GAMS (General Algebraic Modeling System programming language. A case study was developed in an orange juice industry located in São Paulo State, and the preliminary results are promising.

  8. 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.

  9. 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.

  10. 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.

  11. 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.…

  12. 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.

  13. Orange juices enriched with chitosan: Optimisation for extending the shelf-life

    OpenAIRE

    Barry-Ryan, Catherine; Martin-Diana, Ana Belen; Rico, Daniel; Barat, J.

    2009-01-01

    Optimisation of the incorporation of chitosan in orange juice was accomplished by the evaluation of quality and nutritional markers. Response surface methodology was applied to obtain quadratic and second degree response surface model equations. The analyses showed that increases in chitosan concentration extended the quality of the orange juice significantly (p < 0.05), reducing enzymatic and non-enzymatic browning and controlling the spoilage during the storage time; however, concentrations ...

  14. Serum and pancreatic juice carcinoembryonic antigen in pancreatic and biliary disease.

    OpenAIRE

    Carr-Locke, D L

    1980-01-01

    Serum and pancreatic juice carcinoembryonic antigen (CEA) concentrations were studied in a group of 144 patients undergoing endoscopic retrograde cholangiopancreatography (ERCP) with a variety of benign and malignant pancreatic and biliary diseases. Serum CEA was found to be a poor diagnostic and discriminating marker for pancreatic disorders and was raised in obstructive jaundice from various causes correlating with serum alkaline phosphatase. A pancreatic juice CEA concentration of greater ...

  15. 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.

  16. 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 §...

  17. 21 CFR 146.114 - Lemon juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Lemon juice. 146.114 Section 146.114 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages §...

  18. 21 CFR 146.185 - Pineapple juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pineapple juice. 146.185 Section 146.185 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages §...

  19. 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.

  20. 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.

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

    Directory of Open Access Journals (Sweden)

    Gabriela Azofeifa

    2011-10-01

    Full Text Available Phytochemicals are highly concentrated in berries, especially polyphenols as anthocyanins and ellagitannins. These compounds have been associated with antioxidant capacity, lipid peroxidation protection, anti-inflammatory activity, anti-carcinogenic activity, obesity prevention and others. Blackberries are commonly grown and consumed as juice in Latin-American countries. However, blackberry juice is easily fermented and different industrial techniques are being applied to enable the juice to be stored for longer periods. One important issue required for these techniques is to preserve the health-promoting capacities of blackberries. This study compared the antioxidant activity and the lipid peroxidation protector effect between a fresh blackberry juice (FJ and a microfiltrated blackberry juice (MJ. Chemical analysis of both juices show less polyphenols concentration in the MJ. Despite this difference, values for biological activities, such as protection of lipid peroxidation, was not significantly different between FJ and MJ. These results suggest that the compounds responsible for the antioxidant activity are maintained even after microfiltration and the free radical scavenging capacity of these compounds could protect the initiation of lipid peroxidation. Microfiltration could be used as an industrial technique to produce blackberry juice that maintains biological activities of polyphenols.

  2. 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.

  3. 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.

  4. Xanthones in Mangosteen Juice Are Absorbed and Partially Conjugated by Healthy Adults1234

    OpenAIRE

    Chitchumroonchokchai, Chureeporn; Riedl, Kenneth M.; Suksumrarn, Sunit; Clinton, Steven K.; Kinghorn, A. Douglas; Failla, Mark L.

    2012-01-01

    The proposed health-promoting effects of the pericarp from mangosteen fruit have been attributed to a family of polyphenols referred to as xanthones. The purpose of this study was to determine the bioavailability of xanthones from 100% mangosteen juice in healthy adult participants (n = 10). Pericarp particles accounted for 1% of the mass and 99% of the xanthone concentration in the juice. The juice provided 5.3 ± 0.1 mmol/L total xanthones with α-mangostin, garcinones (C, D, and E), γ-mangos...

  5. Acute oxalate nephropathy due to ‘Averrhoa bilimbi’ fruit juice ingestion

    Science.gov (United States)

    Bakul, G.; Unni, V. N.; Seethaleksmy, N. V.; Mathew, A.; Rajesh, R.; Kurien, G.; Rajesh, J.; Jayaraj, P. M.; Kishore, D. S.; Jose, P. P.

    2013-01-01

    Irumban puli (Averrhoa bilimbi) is commonly used as a traditional remedy in the state of Kerala. Freshly made concentrated juice has a very high oxalic acid content and consumption carries a high risk of developing acute renal failure (ARF) by deposition of calcium oxalate crystals in renal tubules. Acute oxalate nephropathy (AON) due to secondary oxalosis after consumption of Irumban puli juice is uncommon. AON due to A. bilimbi has not been reported before. We present a series of ten patients from five hospitals in the State of Kerala who developed ARF after intake of I. puli fruit juice. Seven patients needed hemodialysis whereas the other three improved with conservative management. PMID:23960349

  6. Pervaporation investigation of recovery of volatile compounds from brown crab boiling juice.

    Science.gov (United States)

    Martínez, Rodrigo; Sanz, M Teresa; Beltrán, Sagrario

    2014-10-01

    Pervaporation has been used to obtain aroma concentrates from brown crab boiling juice. The boiling juice and the obtained permeate have been analysed by Headspace Solid Phase Dynamic Extraction Gas Chromatography/Mass Spectrometry. The effect of feed temperature on the pervaporation performance of the membrane has been analysed. The permeate aroma profile, at 25 ℃ and 40 ℃, was different from that of the boiling juice. Enrichment factors for some of the volatile compounds were much lower than those obtained in model aqueous dilute solutions. Pervaporation performance can be significantly improved by modifying the permeant circuit to include two condensation stages. PMID:23897977

  7. Rapid Quantitation of Furanocoumarins and Flavonoids in Grapefruit Juice using Ultra Performance Liquid Chromatography

    Science.gov (United States)

    VanderMolen, Karen M.; Cech, Nadja B.; Paine, Mary F.

    2013-01-01

    Introduction Grapefruit juice can increase or decrease the systemic exposure of myriad oral medications, leading to untoward effects or reduced efficacy. Furanocoumarins in grapefruit juice have been established as inhibitors of cytochrome P450 3A (CYP3A)-mediated metabolism and P-glycoprotein (P-gp)-mediated efflux, while flavonoids have been implicated as inhibitors of organic anion transporting polypeptide (OATP)-mediated absorptive uptake in the intestine. The potential for drug interactions with a food product necessitates an understanding of the expected concentrations of a suite of structurally diverse and potentially bioactive compounds. Objective Develop methods for the rapid quantitation of two furanocoumarins (bergamottin and 6′,7′-dihydroxybergamottin) and four flavonoids (naringin, naringenin, narirutin, and hesperidin) in five grapefruit juice products using ultra performance liquid chromatography (UPLC). Methodology Grapefruit juice products were extracted with ethyl acetate; the concentrated extract was analyzed by UPLC using acetonitrile:water gradients and a C18 column. Analytes were detected using a photodiode array detector, set at 250 nm (furanocoumarins) and 310 nm (flavonoids). Intraday and interday precision and accuracy and limits of detection and quantitation were determined. Results Rapid (0.999. Considerable between-juice variation in the concentrations of these compounds was observed, and the quantities measured were in agreement with the concentrations published in HPLC studies. Conclusion These analytical methods provide an expedient means to quantitate key furanocoumarins and flavonoids in grapefruit juice and other foods used in dietary substance-drug interaction studies. PMID:23780830

  8. Acute oxalate nephropathy due to ‘Averrhoa bilimbi’ fruit juice ingestion

    OpenAIRE

    Bakul, G.; Unni, V. N.; Seethaleksmy, N. V.; A Mathew; Rajesh, R; Kurien, G.; J. RAJESH; Jayaraj, P. M.; Kishore, D. S.; Jose, P. P.

    2013-01-01

    Irumban puli (Averrhoa bilimbi) is commonly used as a traditional remedy in the state of Kerala. Freshly made concentrated juice has a very high oxalic acid content and consumption carries a high risk of developing acute renal failure (ARF) by deposition of calcium oxalate crystals in renal tubules. Acute oxalate nephropathy (AON) due to secondary oxalosis after consumption of Irumban puli juice is uncommon. AON due to A. bilimbi has not been reported before. We present a series of ten patien...

  9. Predominance of Tetragenococcus halophilus as the cause of sugar thick juice degradation

    OpenAIRE

    Justé, Annelies; Lievens, Bart; Klingeberg, Michael; Michiels, Christiaan; Marsh, Terence L.; Willems, Kris

    2008-01-01

    The industrial storage of sugar thick juice was simulated on a laboratory scale. Terminal Restriction Fragment Length Polymorphism (T-RFLP) analysis and the application of Clone Libraries in parallel with classical microbiology were used to study the bacterial diversity and all revealed a dominance (>99%) of Tetragenococcus halophilus during storage. The degradation of thick juice correlated with the appearance of L-lactic acid and high concentrations of T. halophilus. In addition, pure cultu...

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

    OpenAIRE

    Aleksandra Duda-Chodak; Tomasz Tarko; Łukasz Wajda; Bożena Kręcioch

    2015-01-01

    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 assess...

  11. Determination of Flavanones in Orange Juices Obtained from Different Sources by HPLC/DAD

    OpenAIRE

    2014-01-01

    Flavanones (hesperidin, naringenin, naringin, and poncirin) in industrial, hand-squeezed orange juices and from fresh-in-squeeze machines orange juices were determined by HPLC/DAD analysis using a previously described liquid-liquid extraction method. Method validation including the accuracy was performed by using recovery tests. Samples (36) collected from different Brazilian locations and brands were analyzed. Concentrations were determined using an external standard curve. The limits of det...

  12. 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.

  13. 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.

  14. 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...

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

    Science.gov (United States)

    Sojitra, Uttam V; Nadar, Shamraja S; Rathod, Virendra K

    2016-12-15

    The major complications in fruit juice quality improvement are the presence of polysaccharides components in the form of disrupted fruit cell wall and cell materials. Hence, breakdown of cellulose along with pectin and starch is important for the juice processing. In this context, magnetic tri-enzyme nanobiocatalyst was prepared by simultaneously co-immobilizing three enzymes; α-amylase, pectinase and cellulase onto amino-functionalized magnetic nanoparticle by 60mM glutaraldehyde concentration with 10h cross-linking time for one pot juice clarification. The prepared nanobiocatalyst was characterized by FT-IR, SEM and XRD. The thermal (50-70°C) and pH (3-6) stability studies indicated more than two folds increment in half-life and enhanced tolerance to lower pH. The immobilized enzymes retained up to 75% of residual activity even after eight consecutive cycles of reuse. Finally, the clarification of apple, grapes and pineapple juices using magnetic tri-enzyme showed 41%, 46% and 53% respective reduction in turbidity till 150min treatment. PMID:27451184

  16. 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.

  17. Preparation of Ready to Serve Grape Juice

    International Nuclear Information System (INIS)

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

  18. 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. PMID:25477639

  19. 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

  20. Stable isotope ratios of H, C, N and O in Italian citrus juices.

    Science.gov (United States)

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

    2014-09-01

    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 (AIJN) set some reference guidelines in order to allow the judging of the genuiness of a juice. Moreover, various studies have been carried out to determine the natural variability of SIRs in fruit juices, but none of these has investigated SIRs extensively in authentic citrus juices from Italy. In this work, about 500 citrus juice samples were officially collected in Italy by the Italian Ministry of Agricultural and Forestry Policies from 1998 onwards. (D/H)(I) and (D/H)(II) in ethanol and δ(13) C(ethanol), δ(13) C(pulp), δ(13) C(sugars), δ(18) O(vegetalwater), δ(15) N(pulp), and δ(18) O(pulp) were determined using Site-Specific Natural Isotope Fractionation-Nuclear Magnetic Resonance and Isotope Ratio Mass Spectrometry, respectively. The characteristic ranges of variability in SIRs in genuine Italian citrus juice samples are here presented as well as their relationships and compliance with the limits indicated by the AIJN and others proposed in the literature. In particular, the Italian range of values was found to be not completely in agreement with AIJN guidelines, with the risk that genuine juices could be judged as not genuine. Variety seems not to influence SIRs, whereas harvest year and region of origin have some influence on the different ratios, although their data distribution shows overlapping when principal component analysis is applied.

  1. Stable isotope ratios of H, C, N and O in Italian citrus juices.

    Science.gov (United States)

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

    2014-09-01

    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 (AIJN) set some reference guidelines in order to allow the judging of the genuiness of a juice. Moreover, various studies have been carried out to determine the natural variability of SIRs in fruit juices, but none of these has investigated SIRs extensively in authentic citrus juices from Italy. In this work, about 500 citrus juice samples were officially collected in Italy by the Italian Ministry of Agricultural and Forestry Policies from 1998 onwards. (D/H)(I) and (D/H)(II) in ethanol and δ(13) C(ethanol), δ(13) C(pulp), δ(13) C(sugars), δ(18) O(vegetalwater), δ(15) N(pulp), and δ(18) O(pulp) were determined using Site-Specific Natural Isotope Fractionation-Nuclear Magnetic Resonance and Isotope Ratio Mass Spectrometry, respectively. The characteristic ranges of variability in SIRs in genuine Italian citrus juice samples are here presented as well as their relationships and compliance with the limits indicated by the AIJN and others proposed in the literature. In particular, the Italian range of values was found to be not completely in agreement with AIJN guidelines, with the risk that genuine juices could be judged as not genuine. Variety seems not to influence SIRs, whereas harvest year and region of origin have some influence on the different ratios, although their data distribution shows overlapping when principal component analysis is applied. PMID:25230174

  2. 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.

  3. 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...

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

    Science.gov (United States)

    Lichtenthäler, Ramona; Marx, Friedhelm

    2005-01-12

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

  5. 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)).

  6. Production and Preservation of Passion Fruit Juice

    OpenAIRE

    U. G. AKPAN; A. S. KOVO

    2005-01-01

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

  7. 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.

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

    Science.gov (United States)

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

    2015-08-01

    The purpose of this study is to investigate the changes occured on phenolic compounds between two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO52) post-enzymatic clarification. The changes in polyphenols composition were monitored using High Performance Liquid Chromatography Diode Array Detection and Folin Ciocalteu's method. Clarification treatment of pummelo fruit juice with a commercial pectinase was optimized based on incubation temperature, time and enzyme concentration. Both varieties of pummelo fruit juice were treated with different optimized variables which produced the highest clarities with the least effect to the juice physical quality. Tambun variety was found to have significantly more total phenolic compounds (p authenticity and the health benefits from the juice. PMID:26243926

  9. 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 (pjuice 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. PMID:27211666

  10. Continuous processing of Aloe Vera juice in Reverse Osmosis integrated plant

    International Nuclear Information System (INIS)

    Membrane technology is being applied in the food and beverages industry particularly in fruit juice concentration all over the world. The major advantages are lesser use of energy, better taste of products, and recovery of pure aroma/flavor and ease of operation. The current study is focused on the experimental investigation of clarification and concentration of Aloe juice through membrane separation technique. The experimental procedure consists of Aloe gel followed by pulping, a clarification by filtration and the concentration by reverse osmosis (RO). Experimental rig was integrated with spiral wound TFM-50 membrane, pre-treatment filters, pumps, rota meter and pressure sensors. The effect of feed pressure and temperature was studied on the dynamic behavior of RO integrated plant for water removal and permeate flux. It was found that Aloe juice was concentrated at optimum pressure and temperature of 40 bar and 40 degree C, respectively. (author)

  11. Determination of the oxygen-18/oxygen-16 isotope ratios of sugar, citric acid and water from single strength orange juice.

    Science.gov (United States)

    Houerou, G; Kelly, S D; Dennis, M J

    1999-01-01

    The ratio of the stable isotopes of oxygen (18O/16O) has been measured in the sugar, citric acid and water from authentic single strength orange juices, originating from a number of different countries. The sugars and citric acid were recovered from the juices and their 18O/16O ratios were determined by pyrolysis/continuous flow-isotope ratio mass spectrometry (Py/CF-IRMS). The 18O/16O ratio of the fruit juice water was determined by the carbon dioxide/water equilibration method. The delta 18O/1000 values of 45 different sugars ranged from +29.1 to +38.8/1000 and 15 citric acids ranged from +18.9 to +25.4/1000. The delta 18O/1000 value of the water present in the same samples ranged from -2.1 to +7.8/1000. A correlation was evident between the delta 18O/1000 values of the sugar, citric acid and water from the juices. This information can be used to improve the assessment of the authenticity of commercial 'freshly squeezed' orange juices. The detection of the presence of reconstituted orange juice concentrate in 'freshly squeezed' orange juices was improved by 37% using regression analysis of the combined water and sugar delta 18O/1000 ratios when compared to the use of delta 18O/1000 ratios of fruit juice water alone. PMID:10407308

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

    Science.gov (United States)

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

    2000-04-01

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

  13. 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

  14. N-nitroso compounds, genotoxins and their precursors in gastric juice from humans with and without precancerous lesions of the stomach.

    Science.gov (United States)

    Pignatelli, B; Malaveille, C; Chen, C; Hautefeuille, A; Thuillier, P; Muñoz, N; Moulinier, B; Berger, F; De Montclos, H; Ohshima, H

    1991-01-01

    We are investigating the interrelationships between levels of total N-nitroso compounds (NOC), genotoxic activity (both before and after nitrosation), degree of bacterial colonization in gastric juice and degree of severity or absence of precancerous lesions of the stomach. The mean level of constitutive total NOC in gastric juice was similar in the different groups of patients, but it was higher in acidic gastric juice (n = 30) than in gastric juice at pH greater than 4.5 (n = 12). Acid-catalysed nitrosation of gastric juice in vitro increased the concentration of total NOC by up to several thousand fold, to a maximum of 1330 mumol/l. Genotoxicity, expressed as SOS-inducing potency per 100 microliters of gastric juice was measurable in only 20% of gastric juice samples tested. After acid-catalysed nitrosation, however, all samples showed genotoxic activity, the mean SOS-inducing potency being four to seven times greater than the corresponding constitutive value. There was no association between the mean SOS-inducing potency of gastric juice and the severity of precancerous lesions. The mean SOS-inducing potency of neutral or basic gastric juice was slightly greater than that of acidic samples. In a kinetic study on N-nitrosation of gastric juice in vitro, a mixture of amino and amido substrates was nitrosated; both qualitative and quantitative individual differences in nitrosatable substrates in gastric juice were seen. Fractionation of acidic, neutral and basic nitrosated gastric juice samples revealed a preponderance of nonvolatile, unknown NOC with varying polarities. The results of our study suggest that only pH determines the nature and level of precursors of NOC and of nitrosation-dependent genotoxins in gastric juice. PMID:1855844

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1972-09-01

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

  16. 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...

  17. 21 CFR 73.260 - Vegetable juice.

    Science.gov (United States)

    2010-04-01

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

  18. Questions and Answers: Apple Juice and Arsenic

    Science.gov (United States)

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

  19. 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)

  20. 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. PMID:26787997

  1. 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

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

    Science.gov (United States)

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

    2016-05-01

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

  3. Potential nitrosamine formation and its prevention during biological denitrification of red beet juice.

    Science.gov (United States)

    Kolb, E; Haug, M; Janzowski, C; Vetter, A; Eisenbrand, G

    1997-02-01

    High nitrate intake has been shown to result in an increased risk of endogenous formation of N-nitroso compounds. Certain vegetables and vegetable juices contain high concentrations of nitrate. Biological denitrification using strains of Paracoccus denitrificans (P.d.) has been proposed as effective means to reduce nitrate contents in such vegetable juices. During this bacterial denitrification process, substantial nitrite concentrations are transiently formed. This study investigated whether N-nitrosation reactions might occur. The easily nitrosatable amine morpholine was added to red beet juice at high concentration (100 ppm) during denitrification 10 different batches of red beet juice served as raw material. Each batch was submitted to denitrification in the presence and absence of ascorbic acid. In the absence of ascorbic acid, formation of N-nitrosomorpholine (NMOR) was observed in the low ppb range (0.5-8 ppb). Addition of ascorbic acid (500 mg/litre) inhibited the formation of NMOR, except for those instances where the pH was less than 6 and/or nitrate turnover was low (high rates of nitrate turnover (> 200 mg NO3-/litre/hr), nitrosamine formation can reliably be prevented by ascorbic acid. The results show that bacterial denitrification of red beet juice high in nitrate can be accomplished without the risk of nitrosamine formation. PMID:9146735

  4. Powder lemon juice containing oligosaccharides obtained by dextransucrase acceptor reaction synthesis and dehydrated in sprouted bed.

    Science.gov (United States)

    Coelho, Raquel Macedo Dantas; Araújo, Antônia Daiana Andrade; Fontes, Cláudia Patrícia Mourão Lima; da Silva, Ana Raquel Araujo; da Costa, José Maria Correia; Rodrigues, Sueli

    2015-09-01

    Oligosaccharides can be synthesized using the sugars present in the fruit juices through the dextransucrase acceptor reaction. In the present work, the effect of reducing sugar and sucrose concentration on oligosaccharide formation in lemon juice was evaluated through response surface methodology. The oligosaccharide formation in lemon juice was favored at high concentrations of sucrose (75 g/L) and reducing sugar (75 g/L). At this synthesis conditions, an oligosaccharide concentration of 94.81 g/L was obtained with a conversion of 63.21% of the initial sugars into the target product. Oligosaccharides with degree of polymerization up to 11 were obtained. The lemon juice was dehydrated in spouted bed using maltodextrin as drying adjuvant. The powder obtained at 60°C with 20 % maltodextrin presented low moisture (2.24 %), low water activity (Aw = 0.18) and the lowest reconstitution time (~46 s). The results showed that lemon juice is suitable for oligosaccharides enzyme synthesis and can be dehydrated in spouted bed. PMID:26345014

  5. 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

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

    OpenAIRE

    Kesuma Sayuti; Fauzan Azima; Melvin Marisa

    2015-01-01

    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...

  7. 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

  8. 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.

  9. 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.

  10. An overview on the Brazilian orange juice production chain

    OpenAIRE

    Renato Marcio dos Santos; Irenilza de Alencar Nääs; Mario Mollo Neto; Oduvaldo Vendrametto

    2013-01-01

    Brazil is the world's largest producer of oranges and uses more than 70% of the harvested fruits in the production of juices. The amount of processed orange is growing about 10% per year, confirming the trend of the Brazilian citrus for juice production. This research aimed to investigate the Brazilian orange juice production chain from 2005 to 2009. Data from the amount of frozen juice produced and exported, international price of orange juice, and intermediate transactions were assessed in ...

  11. 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. PMID:25466051

  12. 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.

  13. Characteristics and composition of chaenomeles fruit juice

    OpenAIRE

    Hellin, P.; Vila, Roser; Jordan, M J; Laencina, J.; Rumpunen, Kimmo; Ros, J. M.

    2003-01-01

    In this paper, characteristics and chemical composition of chaenomeles fruit juice are reported for different taxa in the genus Chaenomeles (C. japonica, C. speciosa, C. cathayensis, C. japonica x C. speciosa, and C. x superba). Average fruit weight was 27–211 g and the juice yield was 42–50% based on fresh weight of fruits. The chaenomeles juice was very acidic, with a pH of 2.5–2.8, and the titratable acidity was at most 4.2% calculated as anhydrous citric acid. The content of vitamin C and...

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

    Directory of Open Access Journals (Sweden)

    Adriano H. Oliveira

    2013-12-01

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

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

    Science.gov (United States)

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

    2013-03-01

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

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

    DEFF Research Database (Denmark)

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

    2013-01-01

    pressure in a group of 23 healthy volunteers. RESULTS: The intervention significantly affected serum total and LDL-cholesterol. Trends towards a lower serum LDL-concentration were observed after whole apple (6.7 %), pomace (7.9 %) and cloudy juice (2.2 %) intake. On the other hand, LDL...... for the cholesterol-lowering effect of apples in healthy humans and that clear apple juice may not be a suitable surrogate for the whole fruit in nutritional recommendations....

  17. 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.

  18. Improved antioxidant and anti-inflammatory potential in mice consuming sour cherry juice (Prunus Cerasus cv. Maraska).

    Science.gov (United States)

    Sarić, Ana; Sobocanec, Sandra; Balog, Tihomir; Kusić, Borka; Sverko, Visnja; Dragović-Uzelac, Verica; Levaj, Branka; Cosić, Zrinka; Macak Safranko, Zeljka; Marotti, Tatjana

    2009-12-01

    The present investigation tested the in vivo antioxidant efficacy (superoxide dismutase, SOD; catalase, CAT; glutathione peroxidase; Gpx), lipid peroxidation (LPO) and anti-inflammatory properties (cyclooxygenase-2; COX-2) of sour cherry juices obtained from an autochthonous cultivar (Prunus cerasus cv. Maraska) that is grown in coastal parts of Croatia. Antioxidant potential was tested in mouse tissue (blood, liver, and brain), LPO (liver, brain) and anti-inflammatory properties in glycogen elicited macrophages. Additionally, the concentration of cyanidin-3-glucoside, cyanidin-3-rutinoside, pelargonidin-3-glucoside, pelargonidin-3-rutinoside and total anthocyanins present in Prunus cerasus cv. Maraska cherry juice was determined. Mice were randomly divided into a control group (fed with commercial food pellets) and 2 experimental groups (fed with commercial food pellets with 10% or 50% of cherry juice added). Among the anthocyanins, the cyanidin-3-glucoside was present in the highest concentration. These results show antioxidant action of cherry juice through increased SOD (liver, blood) and Gpx (liver) activity and decreased LPO concentration. The study highlights cherry juice as a potent COX-2 inhibitor and antioxidant in the liver and blood of mice, but not in the brain. Thus, according to our study, Prunus cerasus cv. Maraska cherry juice might potentially be used as an antioxidant and anti-inflammatory product with beneficial health-promoting properties. PMID:19763832

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

    Directory of Open Access Journals (Sweden)

    Andrea Mara Righetto

    1999-01-01

    Full Text Available Passion fruit juice, pure and sucrose sweetened (1:1, w:v, was frozen and stored for 8 months in freezers. The effect of storage time and sucrose addition on physicochemical properties of the juices was evaluated, in the fresh juice, and then every two months in the stored samples. Concentration of soluble solids, organic acids, total and reducing sugars and ascorbic acid, as well as pH were not affected by storage time. Initially sucrose addition modified the juice color, but not during storage time, while the natural juice became more yellow during storage. β -carotene content decreased as a function of storage time, 51.3 % in the pure juice and 29.7 % in the sweetened juice.Suco de maracujá, puro ou previamente adoçado com sacarose, 1:1 (p:v, foi congelado e armazenado por 8 meses em congeladores com temperatura de -18°C. O efeito de tempo de armazenamento e adição de sacarose sobre propriedades físico-químicas foi avalida inicialmente no suco fresco e a cada dois meses nas amostras congeladas. Concentrações de sólidos solúveis, ácidos orgânicos, açúcares totais e redutores e ácido ascórbico, assim como pH, não foram afetados por tempo de armazenamento. Inicialmente a adição de sacarose alterou a cor do suco, mas esta se manteve durante o armazenamento, enquanto o suco natural alterou a cor para amarelo durante o armazenamento. Concentração de β-caroteno diminuiu em função do tempo de armazenamento, 51,3% no suco puro e 29,7% no suco previamente adoçado.

  20. 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.

  1. 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

  2. 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.)

  3. The effective use of acai juice, blueberry juice and pineapple juice as negative contrast agents for magnetic resonance cholangiopancreatography in children

    International Nuclear Information System (INIS)

    Magnetic resonance cholangiopancreatography (MRCP) is commonly performed in the evaluation of known or suspected pancreaticobiliary disease in children. The administration of a negative oral contrast agent can improve the quality of the examination without significant additional cost. We describe our experience with certain brands of acai juice, blueberry juice and pineapple juice as negative oral contrast agents in children. We believe these fruit juices are safe, palatable and may improve MRCP image quality. (orig.)

  4. Production of wine from zobo (Hibiscus sabdariffa flower juice

    Directory of Open Access Journals (Sweden)

    Chiedozie Rexford Nwahia

    2012-04-01

    Full Text Available Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} Wine was produced from zobo flower juice using a yeast (Saccharomyces cerevisiae extracted from palm wine. The maximum alcohol productivity of 2.6 %(v/v was achieved by the fermentation of zobo flower juice. The pH decreased from 4.20 to 3.48 and there was an increase in viable count from an 9.10x105CFU per ml to a maximum 5.92x108CFU per ml on the 5th day. Decrease in concentration of reducing sugar from an initial concentration of 0.43 mg ml-1 to a final concentration of 0.176 mg ml-1 on the eleventh day was observed. The growth kinetic studies were performed and the specific growth rate of yeast on “Zobo” juice was found to be 0.0667 s-1 and doubling time was 10.4 s-1.

  5. [Grapefruit juice and drugs: a hazardous combination?].

    Science.gov (United States)

    Lohezic-Le Devehat, F; Marigny, K; Doucet, M; Javaudin, L

    2002-01-01

    A single glass of grapefruit juice can improve the oral bioavailability of a drug thus either increasing its efficacy or enhancing its adverse effects particularly if the therapeutic index is narrow. Grapefruit juice acts by inhibiting presystemic drug metabolism mediated by CYP P450 3A4 in the small bowel and this interaction would appear to be more relevant if the CYP 3A4 content is high and the drug has a strong first pass degradation. Intestinal P-glycoprotein may also be affected by grapefruit juice. The compounds responsible for this food-drug interaction have not as yet been identified but this phenomenon could result from a complex synergy between flavonoids (naringin, naringenin), furanocoumarins (6',7'-dihydroxybergamottin, bergamottin) and sesquiterpen (nootkatone). In our study, we report the mechanisms of action of grapefruit juice and the interactions between grapefruit juice and 42 drugs; to date, only 12 drugs showed no interaction. Taking these results into consideration, patients should be educated about grapefruit juice intake with medication. PMID:12611197

  6. 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…

  7. Urinary Excretion of Cyanidin Glucosides and Glucuronides in Healthy Humans After Elderberry Juice Ingestion

    Directory of Open Access Journals (Sweden)

    Roland Bitsch

    2004-01-01

    Full Text Available In a pilot study with 6 females and 1 male, the metabolism of various cyanidin glucosides after oral administration of elderberry juice was investigated. The anthocyanin metabolites were detected in urinary excretion. After ingestion of a bolus quantity of 3.57 g total anthocyanins in a 150 mL elderberry juice concentrate, 0.053% of the administered dose was excreted in urine as glucosidically bound cyanidins within the first 5 hours. Only 0.003% of the ingested anthocyanin glucosides was excreted as cyanidin glucuronide, suggesting that this conversion step might be of minor importance in urinary excretion.

  8. Uranium estimation in toothpastes and fruit juices using solid state nuclear track detectors

    International Nuclear Information System (INIS)

    A fission track analysis has been used to estimate the uranium concentration in some toothpastes manufactured in India and fruit juices derived from the fruits available in the local market of Amritsar. The uranium content in these toothpastes has been found to vary from 0.91 to 3.56 ppm. The uranium content in fruit juices has been found to vary from 0.25 to 1.69 ppb. The present investigations have been carried out with an aim to estimate the level of U content in these materials for the studies of radiation health hazards. (author)

  9. 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.

  10. 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.

  11. 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).

  12. 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. PMID:27664652

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

    Directory of Open Access Journals (Sweden)

    Ana Amélia Melo Cavalcante

    2005-01-01

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

  14. 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.

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

    Science.gov (United States)

    Rahimi, Ebrahim; Rezapoor Jeiran, Masoome

    2015-01-01

    A survey was conducted to determine levels and dietary intake of patulin (PAT) from fruit juices consumed in Iran. PAT content was determined using high performance liquid chromatography-diode array detection in 161 samples of fruit juices including apple, pineapple, pear, peach, pomegranate and white and red grape juices. Results revealed the presence of PAT in 16.1% of the samples examined, ranging from 5 to 190.7 µg/kg. Average and median PAT content in positive samples was 34.5 and 18.5 µg/kg, respectively. PAT concentration in 2.5% of the samples was higher than the maximum limit as set by European regulations for PAT in fruit products (50 µg/kg). Estimated daily intake of PAT by fruit juice was 16.4, 45.9 and 74.6 ng/kg bw/day for Iranian adults, children and babies, respectively. The results of this study showed that PAT does not seem to be a problem in fruit-based drinks commercialised in Iran, except for apple juice. PMID:25494337

  16. 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. PMID:24433073

  17. Study of the microencapsulation of camu-camu (Myrciaria dubia) juice.

    Science.gov (United States)

    Dib Taxi, C M A; de Menezes, H C; Santos, A B; Grosso, C R F

    2003-01-01

    The camu-camu, like many other Amazonian fruits, shows an excellent potential for use due to its high vitamin C content, and the use of these natural resources could result in greater development of the Amazonian region. Few studies have been conducted with this fruit, and such studies are necessary in order to develop the required technology to allow for its utilization, thus avoiding or at least decreasing wastage of such a rich raw material. The principle objective of this study was to develop a process for the microencapsulation of camu-camu juice, optimizing the operational conditions. The processing conditions consisted of blanching at a temperature of 95 +/- 2 degrees C for 2 min, followed by cooling in an ice bath and juice extraction using a brush type depulper. The juice was dried with gum arabic or malt dextrin in a mini-spray dryer using an air entry temperature of between 100-160 degrees C and wall material concentration varying between 5-35%, in accordance with a factorial experimental design. Both the air entry temperature and the amount of wall material, plus the interaction between the two, gave significant positive effects at the level of 5% probability on the yield of juice powder. The optimum conditions for juice yield and vitamin C retention were established as 15% wall material and an air entry temperature of 150 degrees C. PMID:12851044

  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. 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…

  20. 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.

  1. A spectrophotometric method for the determination of Hydrogen Sulphide sugar cane juice and water

    International Nuclear Information System (INIS)

    A sensitive spectrophotometric is developed for the determination of hydrogen sulphide in water and sugarcane juice. The method is based on the reaction of hydrogen sulphide with phospomolybdate (ammonium molybdate and phosphate) in sulphuric acid medium. The system obeys Lambert-Beer's law at 715 nm in the concentration range of 0.284-5.68 ug ml. Molar absorptivity, correlation coefficient and Sandell sensitivity values were found to be 5x10 l mol cm, 0.9995 and 0.0494 ug cm respectively. The method was employed for the determination of hydrogen sulphide in sugar cane juice and in water samples. The results obtained were reproducible with acceptable standard deviation 0.1140-0.1337 and relative standard deviation varies from 0.0797-0.6038%. For comparison, hydrogen sulphide present in sugarcane juice and water samples were also determined separately following the methylene blue official method. The results of the proposed method compare well with the official method. (author)

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Study on genotypic variation for ethanol production from sweet sorghum juice

    Energy Technology Data Exchange (ETDEWEB)

    Ratnavathi, C.V.; Suresh, K.; Kumar, B.S. Vijay; Pallavi, M.; Komala, V.V.; Seetharama, N. [Directorate of Sorghum Research, Rajendranagar, Hyderabad 500030, Andhra Pradesh (India)

    2010-07-15

    Sugarcane molasses is the main source for ethanol production in India. Sweet sorghum with its juicy stem containing sugars equivalent to that of sugarcane is a very good alternative for bio-ethanol production to meet the energy needs of the country. Sweet sorghum is drought resistant, water logging resistant and saline-alkaline tolerant. Growing sweet sorghum for ethanol production is relatively easy and economical and ethanol produced from sweet sorghum is eco-friendly. In view of this, it is important to identify superior genotypes for ethanol production in terms of percent juice brix, juice extractability, total fermentable sugars, ethanol yield and fermentation efficiency. This paper presents the study on the variability observed for the production of ethanol by various sweet sorghum genotypes in a laboratory fermentor. Five Sweet Sorghum (Sorghum bicolor L. Moench) genotypes were evaluated for ethanol production from stalk juice (Keller, SSV 84, Wray, NSSH 104 and BJ 248). Sweet sorghum juice differs from cane juice mainly in its higher content of starch and aconitic acid. Data were collected for biomass yield; stalk sugar yield and ethanol production in five genotypes. Maximum ethanol production of 9.0%w/v ethanol was obtained with Keller variety (20% sugar concentration was used), and decreased for other genotypes. A distiller's strain of Saccharomyces cerevisiae (gifted by Seagram Distilleries Ltd.) was employed for fermentation. The fermentation efficiency (FE) was 94.7% for this strain. High biomass of yeast was obtained with BJ 248 variety. When the similar experiments were conducted with unsterile sweet sorghum juice (15% sugar concentration) 6.47%w/v ethanol was produced. (author)

  7. 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.

  8. 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

  9. 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.

  10. 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.

  11. 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.

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

    OpenAIRE

    Nagaraja,; Nageswara Rao

    2015-01-01

    INTRODUCTION Fruit and sugarcane juices are nutritious drinks with great taste and health benefits. Food borne illnesses associated with consumption of Fruit and sugarcane juices at several places in India and elsewhere. Fruit juices were served with added ice pieces. Hygienic standards are not maintained while transporting from the field to the place of extraction and preparation. Hence a rapid review of the fruit juices from street vendors has been undertaken along with suga...

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

    Directory of Open Access Journals (Sweden)

    Ana Amelia Melo-Cavalcante

    2008-01-01

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

  14. Occurrence of benzene as a heat-induced contaminant of carrot juice for babies in a general survey of beverages.

    Science.gov (United States)

    Lachenmeier, Dirk W; Reusch, Helmut; Sproll, Constanze; Schoeberl, Kerstin; Kuballa, Thomas

    2008-10-01

    A survey of benzene contamination of 451 beverage samples, using headspace sampling combined with gas chromatography and mass spectrometry (HS-GC/MS) with a quantification limit of 0.13 microg l(-1), was conducted. Artefactual benzene formation during headspace sampling was excluded by gentle heating at 50 degrees C only and adjustment of sample pH to 10. The incidence of benzene contamination in soft drinks, beverages for babies, alcopops and beer-mixed drinks was relatively low, with average concentrations below the EU drinking-water limit of 1 microg l(-1). Significantly higher concentrations were only found in carrot juice, with the highest levels in carrot juice specifically intended for infants. About 94% of 33 carrot juice for infants had detectable benzene levels, with an average concentration of 1.86 +/- 1.05 microg l(-1). Benzene contamination of beverages was significantly correlated to iron and copper concentrations, which act as catalyst in benzene formation. The formation of benzene in carrot juice was predominantly caused by a heat-induced mechanism, which explains the higher levels in infant carrot juices that are subject to higher heat-treatment to exclude microbiological contamination. PMID:18608484

  15. 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 HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices...

  16. 21 CFR 146.141 - Canned orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned orange juice. 146.141 Section 146.141 Food 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...

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

    Directory of Open Access Journals (Sweden)

    Roller Sibel

    2005-06-01

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

  18. Ascorbic Acid Determination in Commercial Fruit Juice Samples by Cyclic Voltammetry

    Science.gov (United States)

    Pisoschi, Aurelia Magdalena; Danet, Andrei Florin; Kalinowski, Slawomir

    2008-01-01

    A method was developed for assessing ascorbic acid concentration in commercial fruit juice by cyclic voltammetry. The anodic oxidation peak for ascorbic acid occurs at about 490 mV on a Pt disc working electrode (versus SCE). The influence of the potential sweep speed on the peak height was studied. The obtained calibration graph shows a linear dependence between peak height and ascorbic acid concentration in the domain (0.1–10 mmol·L−1). The equation of the calibration graph was y = 6.391x + 0.1903 (where y represents the value of intensity measured for the anodic peak height, expressed as μA and x the analyte concentration, as mmol·L−1, r2 = 0.9995, r.s.d. = 1.14%, n = 10, Cascorbic acid = 2 mmol·L−1). The developed method was applied to ascorbic acid assessment in fruit juice. The ascorbic acid content determined ranged from 0.83 to 1.67 mmol·L−1 for orange juice, from 0.58 to 1.93 mmol·L−1 for lemon juice, and from 0.46 to 1.84 mmol·L−1 for grapefruit juice. Different ascorbic acid concentrations (from standard solutions) were added to the analysed samples, the degree of recovery being comprised between 94.35% and 104%. Ascorbic acid determination results obtained by cyclic voltammetry were compared with those obtained by the volumetric method with dichlorophenol indophenol. The results obtained by the two methods were in good agreement. PMID:19343183

  19. 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...

  20. Oligosaccharide formation during commercial pear juice processing.

    Science.gov (United States)

    Willems, Jamie L; Low, Nicholas H

    2016-08-01

    The effect of enzyme treatment and processing on the oligosaccharide profile of commercial pear juice samples was examined by high performance anion exchange chromatography with pulsed amperometric detection and capillary gas chromatography with flame ionization detection. Industrial samples representing the major stages of processing produced with various commercial enzyme preparations were studied. Through the use of commercially available standards and laboratory scale enzymatic hydrolysis of pectin, starch and xyloglucan; galacturonic acid oligomers, glucose oligomers (e.g., maltose and cellotriose) and isoprimeverose were identified as being formed during pear juice production. It was found that the majority of polysaccharide hydrolysis and oligosaccharide formation occurred during enzymatic treatment at the pear mashing stage and that the remaining processing steps had minimal impact on the carbohydrate-based chromatographic profile of pear juice. Also, all commercial enzyme preparations and conditions (time and temperature) studied produced similar carbohydrate-based chromatographic profiles. PMID:26988479

  1. Prevention of diabetes-induced myocardial dysfunction in rats using the juice of the Emblica officinalis fruit

    Science.gov (United States)

    Patel, Snehal S; Goyal, Ramesh K

    2011-01-01

    Normalization of hyperglycemia, hyperlipidemia and oxidative stress is an important objective in preventing diabetes-induced cardiac dysfunction. The present study investigated the effects of the fruit juice obtained from Emblica officinalis on myocardial dysfunction in diabetic rats. Diabetes was induced by streptozotocin (STZ), and the rats were treated with E officinalis fruit juice for eight weeks. Injection of STZ produced loss of body weight, polydypsia, polyphagia, hyperglycemia, hypoinsulinemia and dyslipidemia. It also produced hypertension, bradycardia, hypertrophy and myocardial functional alterations associated with an increase in serum lactate dehydrogenase and creatinine kinase-MB levels. Treatment with the fruit juice not only prevented STZ-induced loss of body weight, increases in water and food intake, increases in serum glucose levels and disturbed lipid profile, but also an increase in serum lactate dehydrogenase and creatinine kinase-MB levels, and increased myocardial hypertrophy and cardiomyopathy. There was an increase in the area under the curve (AUC) for glucose, and a decrease in AUCinsulin was observed in diabetic rats; treatment decreased AUCglucose but not AUCinsulin or hyperinsulinemia. There was a decrease in antioxidant enzyme levels (in superoxide dismutase, reduced glutathione and catalase) in diabetic hearts, which could be improved by treatment with fruit juice. The present data suggest that fruit juice may be beneficial for the treatment of myocardial damage associated with type 1 diabetes mellitus. The activity of E officinalis fruit juice can be attributed to the concentration of polyphenol present. PMID:22065939

  2. 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; Sharifuddin, Yusrizam

    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

  3. 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.

  4. Studies on Effect of Different Extraction Methods on The Quality of Pomegranate Juice And Preparation of Spiced Pomegranate Juice

    OpenAIRE

    Priyanka P; Sayed H.M; Joshi, A. A.; Jadhav B.A; Chilkawar P.M

    2013-01-01

    The present investigation was carried out to standardize the method of extraction of juice and to study the effect of extraction method on yield and quality of pomegranate juice. Also the efforts were also made to standardize the recipe for preparation of spiced pomegranate juice by using selected processing techniques and explore the prepared product for commercial use. Further efforts were made to evaluate the chemical quality of prepared pomegranate juice enriched with spice...

  5. 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.

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

    Directory of Open Access Journals (Sweden)

    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

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

    Directory of Open Access Journals (Sweden)

    S. Gopinathan

    2013-12-01

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

  8. 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.

  9. 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. PMID:21887808

  10. 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.

  11. 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

  12. 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.

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

    Directory of Open Access Journals (Sweden)

    Sri Redjeki Indiani

    2008-06-01

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

  14. Ideal sweetness of mixed juices from Amazon fruits

    Directory of Open Access Journals (Sweden)

    Daniela De Grandi Castro Freitas

    2013-02-01

    Full Text Available Ready-to-drink fruit juices represent a large share of the market and are an important target for product development. The mixture of fruits can bring about improvements to nutritional and sensory aspects of these beverages while making used of the wide variety of exotic fruits from the Amazon region. Therefore, it is necessary to select mixed fruits and determine their ideal sweetness according to consumer acceptance. Consumers in the city of Belém (Brazil evaluated five different concentrations of sugar using the just-about-right scale in two blends selected by preference ranking. For the cupuassu-acerola-açai blend, the optimum concentration of sugar was 9.5 g/100 mL, and for the soursop-camucamu-yellow mombin blend, it was 10.7 g/100 mL.

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

    International Nuclear Information System (INIS)

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

  16. 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.

  17. 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...

  18. Grapefruit Juice and Medicine May Not Mix

    Science.gov (United States)

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

  19. 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.

  20. Evaluation of Anxiolytic Effect of Pineapple Juice

    Directory of Open Access Journals (Sweden)

    Sana Sarfaraz

    2015-09-01

    Full Text Available Background: Nowadays due to increasing demands of our society’s lifestyle stress, worry and feeling of un satisfaction has increased a lot leading to anxiety which has become one of the most common problem faced by population. In past few years use of anxiolytic drugs have increased a lot however because of adverse effects faced by patients, increased cost and dependence nowadays there is more focus on screening nutrients used in everyday life. Objective: The current study is based on evaluating the effects of Pineapple juice in anxiety. Methodology: The present study has been conducted on albino mice of either sex weighing between 18-24 gm. The mice were equally divided into 3 groups (control, Standard and Pineapple juice. Head dip, light and Dark model, Open Field and elevated plus maze methods were used for evaluating anxiety.Result: Our study revealed Pineapple Juice had significant anxiolytic activity in comparison to control and standard drug lorazepam. Conclusion: From above study we can conclude that Pineapple possesses Vitamins and flavonoids due to which anxiolytic effect is observed. As non-pharmacological therapy Pineapple juice can be incorporated in diet of people who suffer from anxiety. Since it is a tasty drink that is commonly consumed in everyday life it will not have any harmful effects and will be better than allopathic anxiolytic drugs which have number of adverse effects associated with them.

  1. 21 CFR 156.145 - Tomato juice.

    Science.gov (United States)

    2010-04-01

    ...). The food is preserved by heat sterilization (canning), refrigeration, or freezing. When sealed in a... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Tomato juice. 156.145 Section 156.145 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR...

  2. 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...

  3. 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

  4. 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.

  5. The radioprotective effects of Noni (Morinda citrifolia L.) juice on the bone marrow of irradiated Mus musculus L

    International Nuclear Information System (INIS)

    The radioprotective effects of Noni juice on the bone marrow of irradiated Mus musculus L. (7-week old IRC strain) was studied using the micronucleus test. Five mice were used for each of the six groups; negative and positive control, 25%, 50%, 75%, 100% treatment. Both negative and positive control groups were not treated with Noni juice. However, the negative control was not irradiated. Four different concentrations, a mixture of distilled water and commercial Noni juice, were administered via oral gavage to mice in their specific groups during the 15-day feeding schedule. A day (24H) after the last treatment, the mice were irradiated (6 Gy of gamma radiation). Two days (48H) after irradiation, the mice were sacrifice and the femur were extracted. The bone marrow cells were collected and slides were prepared. One thousand polychromatic erythrocytes (PCE) were screened for the presence of micronucleus per mouse. The mean frequency of micronucleated PCE were as follows: negative control, 15; positive control, 45; 25% treatment, 21; 50% treatment, 18; 75% treatment, 11; 100% treatment, 7. The Kruskal-Wallis test showed that the groups' responses varied (α=0.05). Multiple comparison showed that there were significant differences between: (1) 25% and 100% treatment group; (2) positive control group and 75% treatment group; (3) positive control group and 100% treatment group, thus indicating that Noni juice is effective in inhibiting micronucleus formation at high concentrations. The result also showed that radioprotective potential of Noni juice follows a dose-dependent pattern. (Author)

  6. 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.

  7. 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.

  8. 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。

  9. 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

  10. 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.

  11. 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.

  12. 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.

  13. 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

  14. CE-UV for the characterization of passion fruit juices provenance by amino acids profile with the aid of chemometric tools.

    Science.gov (United States)

    Passos, Heloisa Moretti; Cieslarova, Zuzana; Simionato, Ana Valéria Colnaghi

    2016-07-01

    A separation method was developed in order to quantify free amino acids in passion fruit juices using CE-UV. A selective derivatization reaction with FMOC followed by MEKC analysis was chosen due to the highly interconnected mobilities of the analytes, enabling the separation of 22 amino acids by lipophilicity differences, as will be further discussed. To achieve such results, the method was optimized concerning BGE composition (concentrations, pH, and addition of organic modifier) and running conditions (temperature and applied voltage). The optimized running conditions were: a BGE composed by 60 mmol/L borate buffer at pH 10.1, 30 mmol/L SDS and 5 % methanol; running for 40 min at 23°C and 25 kV. The method was validated and applied on eight brands plus one fresh natural juice, detecting 12 amino acids. Quantification of six analytes combined with principal component analysis was capable to characterize different types of juices and showed potential to detect adulteration on industrial juices. Glutamic acid was found to be the most concentrated amino acid in all juices, exceeding 1 g/L in all samples and was also crucial for the correct classification of a natural juice, which presented a concentration of 22 g/L. PMID:26800985

  15. Popular species of edible mushrooms as a good source of zinc to be released to artificial digestive juices.

    Science.gov (United States)

    Zajac, M; Muszynska, B; Kala, K; Sikora, A; Opoka, W

    2015-10-01

    Because fruiting bodies of edible mushrooms accumulate elements very effectively, in this study for the first time we aimed at determining the degree of the release of zinc(II) ions to artificial digestive juices imitating the human gastrointestinal tract from freeze-dried popular edible mushroom fruiting bodies, such as Agaricus bisporus, Boletus badius and Cantharellus cibarius. For the analysis, anodic stripping voltammetry method was used. The amount of zinc released to artificial saliva within 1 minute ranged from 0.03 to 1.14 mg/100 g d.w. In gastric juice, the amounts were higher and ranged from 0.75 to 2.07 mg/100 g d.w. depending on the incubation time. After incubation of the freeze-dried edible mushroom fruiting bodies for 1 minute in artificial saliva, 15 in artificial gastric juice and then 150 minutes in artificial intestinal juice, it was found that the concentration of the released zinc in artificial intestinal juice was the highest and amounted to 6.44 mg/100 g d.w. The total average amount of zinc released from Boletus badius was the highest and this was estimated at 4.13 mg/100 g d.w. For the remaining two investigated species of A. bisporus and C. cibarius, the total amounts of zinc released into artificial digestive juices were only slightly lower and were estimated at 2.23 and 3.29 mg/100 g d.w. on average, respectively. It was demonstrated for the first time that mushrooms release zinc to artificial digestive juices imitating conditions in the human digestive tract and are a good source of this element. PMID:26579582

  16. Concord grape juice supplementation and neurocognitive function in human aging.

    Science.gov (United States)

    Krikorian, Robert; Boespflug, Erin L; Fleck, David E; Stein, Amanda L; Wightman, Jolynne D; Shidler, Marcelle D; Sadat-Hossieny, Sara

    2012-06-13

    Polyphenol compounds found in berry fruits, in particular flavonoids, have been associated with health benefits including improvement in cognition and neuronal function with aging. Concord grape juice contains polyphenols, including anthocyanins and flavanols, and previous research has shown improvement in a number of human health conditions with grape juice supplementation. In the current study, older adult subjects with mild cognitive impairment consumed Concord grape juice or placebo for 16 weeks and were administered assessments of memory function and brain activation pre- and postintervention. Participants who consumed grape juice showed reduced semantic interference on memory tasks. Relatively greater activation in anterior and posterior regions of the right hemisphere was also observed with functional magnetic resonance imaging in the grape juice treated subjects. These findings provide further evidence that Concord grape juice can enhance neurocognitive function in older adults with mild memory decline. PMID:22468945

  17. Effects of aronia melanocarpa fruit juice on isolated rat hepatocytes

    Directory of Open Access Journals (Sweden)

    Magdalena Kondeva-Burdina

    2015-01-01

    Full Text Available Background: Aronia melanocarpa (Michx. Elliot fruits are very rich in polyphenols - procyanidins, flavonoids, and phenolic acids. Objective: On rat hepatocytes, isolated by two-stepped collagenase perfusion, we investigated the effect of A. melanocarpa fruit juice (AMFJ in two models of liver toxicity caused by (i metabolic bioactivation of carbon tetrachloride (CCl 4 , and (ii tert-butyl hydroperoxide (t-BuOOH-induced oxidative stress. Materials and Methods: Isolated rat hepatocytes are a suitable model for hepatotoxicity studies. We determined the main parameters of the functional and metabolic status of rat hepatocytes: Cell viability (measured by trypan blue exclusion and the levels of lactate dehydrogenase (LDH, reduced glutathione (GSH, and malondialdehyde (MDA. These parameters were used to investigate the protective effects of AMFJ in the two toxicity models. The effects of AMFJ were compared with those of silymarin. The cells were treated either with AMFJ or silymarin at increasing concentrations of 5 mg/ml, 10 mg/ml, 30 mg/ml, 50 mg/ml, and 100 mg/ml which were used for measuring of IC 50 . Results: In both toxicity models - CCl 4 and t-BuOOH, AMFJ showed statistically significant cytoprotective and antioxidant activities. AMFJ prevented the loss of cell viability and GSH depletion, decreased LDH leakage and MDA production. The effects of AMFJ at the concentrations of 5, 10, 30, and 50 mg/ml were similar to those of the same concentrations of silymarin, while the effect of the highest AMFJ concentration of 100 mg/ml was higher than that of the same silymarin concentration. The effects were concentration-dependent and more prominent in the t-BuOOH model, compared to those in the CCl 4 model. Conclusion: The cytoprotective and antioxidant effects of AMFJ established in this study might be due to its polyphenolic ingredients, which could influence the cytochrome P450-mediated metabolism of the experimental hepatotoxic substances (CCl 4

  18. 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.

  19. 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

  20. Effect of Fruit Juice on Glucose Control and Insulin Sensitivity in Adults: A Meta-Analysis of 12 Randomized Controlled Trials

    Science.gov (United States)

    Mi, Mantian; Wang, Jian

    2014-01-01

    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 further

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

    OpenAIRE

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

    2008-01-01

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

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

    OpenAIRE

    Selvamuthukumaran, Meenakshisundaram; Khanum, Farhath

    2012-01-01

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

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

    OpenAIRE

    Gilberto Costa Braga; Adna Prado; Jair Sebastião da Silva Pinto; Severino Matias de Alencar

    2015-01-01

    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 c...

  4. Storage test on apple juice after ultrasound treatment

    OpenAIRE

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

    2014-01-01

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

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

    International Nuclear Information System (INIS)

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

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

    OpenAIRE

    Vu, Minh Chau

    1999-01-01

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

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

    OpenAIRE

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

    2011-01-01

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

  8. Studying microbial populations in relation to thick juice storage

    OpenAIRE

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

    2006-01-01

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

  9. 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.

  10. 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.

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

    Directory of Open Access Journals (Sweden)

    Alessandro Leite CAVALCANTI

    2006-04-01

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

  12. 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.

  13. 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.

  14. 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.

  15. 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

  16. 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.

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

    Directory of Open Access Journals (Sweden)

    Kesuma Sayuti

    2015-01-01

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

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

    Science.gov (United States)

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

    2016-05-25

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

  19. 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 (P<0.05) the serum uric acid levels of hyperuricemic rats in a time-dependent manner. Tart cherry juice treatment also inhibited hepatic xanthine oxidase/dehydrogenase activity. Moreover, a significant increase (P<0.05) in serum total antioxidant capacity was observed in tart cherry juice treated-rats in both normal and hyperuricemic groups. The oral administration of tart cherry juice also led to a significant reduction (P<0.05) in MDA concentration in the hyperuricemic rats. Although the hypouricemic effect of allopurinol, as a putative inhibitor of xanthine oxidoreductase, was much higher than that of tart 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. PMID:22691805

  20. 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

  1. Flavonoid Fraction of Citrus reticulata Juice Reduces Proliferation and Migration of Anaplastic Thyroid Carcinoma Cells.

    Science.gov (United States)

    Celano, Marilena; Maggisano, Valentina; De Rose, Roberta Francesca; Bulotta, Stefania; Maiuolo, Jessica; Navarra, Michele; Russo, Diego

    2015-01-01

    Effects of flavonoids extracted from Citrus reticulata (mandarin) juice on proliferation and migration of 3 human anaplastic thyroid carcinoma (ATC) cell lines were evaluated. Flavonoid components of Mandarin juice extract (MJe) were analyzed by uHPLC. Proliferation of CAL-62, C-643, and 8505C cells, measured by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide, was significantly reduced by MJe in a concentration- and time-dependent way, with maximal effect elicited at 0.5 mg/ml concentration after 48 h. Cytofluorimetric analysis showed a block in the G2/M phase of the cell cycle, accompanied by low cell mortality owed to autophagic death. The extract caused also a reduction of cell migration, associated with decreased activity of the metalloproteinase MMP-2. These findings demonstrate that the flavonoid fraction of mandarin juice exerts in vitro antiproliferative effects on ATC cells, associated with a reduction of migration, suggesting for such a functional food a potential use as adjuvant in the treatment of thyroid cancer. PMID:26365817

  2. Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice.

    Science.gov (United States)

    Damar, Irem; Ekşi, Aziz

    2012-12-15

    The antioxidant capacities, total polyphenolic content and monomeric anthocyanin content of eleven types of sour cherry juice obtained from different varieties of sour cherries were investigated. Antioxidant capacity, total polyphenolic content and monomeric anthocyanin contents of the juices were within the ranges 20.0-37.9 mmol/L, 1510-2550 and 350.0-633.5mg/L, respectively. The main anthocyanin compound in sour cherry juice was cyanidin-3-glucosylrutinoside at concentrations between 140.3 and 320.9 mg/L. Cyanidin-3-glucosylrutinoside was followed by cyanidin-3-rutinoside within a concentration range of 25.5-85.5mg/L. Cyanidin-3-sophoroside and cyanidin-3-glucoside contents were relatively low (2.6-21.5 and 2.0-9.9 mg/L). Anthocyanin capacity and total polyphenol content were fairly well correlated (r=0.742, p0.05). The correlation between antioxidant capacity - cya-3-glucosylrutinoside (r=0.606, p<0.01) and antioxidant capacity - cya-3-rutinoside (r=0.628, p<0.01) was significant. PMID:22980889

  3. 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.

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

    Science.gov (United States)

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

    2002-01-01

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

  5. 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.

  6. Electron spin resonance measurement of radical scavenging activity of Aronia melanocarpa fruit juice

    Science.gov (United States)

    Valcheva-Kuzmanova, Stefka; Blagović, Branka; Valić, Srećko

    2012-01-01

    Background: The fruits of Aronia melanocarpa (Michx.) Elliot contain large amounts of phenolic substances, mainly procyanidins, anthocyanins and other flavonoids, and phenolic acids. The ability of phenolic substances to act as antioxidants has been well established. Objective: In this study, we investigated the radical scavenging activity of A. melanocarpa fruit juice (AMFJ). Materials and Methods: The method used was electron spin resonance (ESR) spectroscopy. The galvinoxyl free radical was used as a scavenging object. AMFJ was added to the galvinoxyl free radical solution. The measure of the radical scavenging activity was the decrease of signal intensity. Results: AMFJ showed a potent antiradical activity causing a strong and rapid decrease of signal intensity as a function of time and juice concentration. This effect of AMFJ was probably due to the activity of its phenolic constituents. Conclusion: The ESR measurements in this study showed a pronounced radical scavenging effect of AMFJ, an important mechanism of its antioxidant activity. PMID:22701293

  7. Electron spin resonance measurement of radical scavenging activity of Aronia melanocarpa fruit juice

    Directory of Open Access Journals (Sweden)

    Stefka Valcheva-Kuzmanova

    2012-01-01

    Full Text Available Background: The fruits of Aronia melanocarpa (Michx. Elliot contain large amounts of phenolic substances, mainly procyanidins, anthocyanins and other flavonoids, and phenolic acids. The ability of phenolic substances to act as antioxidants has been well established. Objective: In this study, we investigated the radical scavenging activity of A. melanocarpa fruit juice (AMFJ. Materials and Methods: The method used was electron spin resonance (ESR spectroscopy. The galvinoxyl free radical was used as a scavenging object. AMFJ was added to the galvinoxyl free radical solution. The measure of the radical scavenging activity was the decrease of signal intensity. Results: AMFJ showed a potent antiradical activity causing a strong and rapid decrease of signal intensity as a function of time and juice concentration. This effect of AMFJ was probably due to the activity of its phenolic constituents. Conclusion: The ESR measurements in this study showed a pronounced radical scavenging effect of AMFJ, an important mechanism of its antioxidant activity.

  8. Kojic acid production from cocoa juice by Aspergillus flavus entrapped in calcium alginate.

    Science.gov (United States)

    el-Sharkawy, S H

    1995-06-01

    Sixteen microorganisms of Aspergillus strains were screened for production of kojic acid using cocoa juice as carbon source. Only Aspergillus flavus ATCC 9179 was found to produce the acid in low yield (22 mg/ml). Calcium alginate immobilization of the cells was used under optimum conditions to maximize the yield of kojic acid (60 mg/ml). Cultures were incubated in the medium with 50% of cocoa juice added in pulses of 8 ml each every 96 hours, and 4% methanol, pH 3.5, 150 rpm, 26 degrees C for three weeks. The incubations were monitored by thin layer and high pressure liquid chromatography. Kojic acid was extracted from the culture broth by organic solvent, concentrated and crystallized. The chemical identity of kojic acid was determined by HPLC, MS, 1H- and 13C-NMR spectroscopy. PMID:7546538

  9. 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...

  10. Native protein recovery from potato fruit juice by ultrafiltration

    NARCIS (Netherlands)

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

    2002-01-01

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

  11. 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

  12. 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

  13. 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

  14. 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.

  15. 21 CFR 146.140 - Pasteurized orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized orange juice. 146.140 Section 146.140 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...

  16. 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

  17. 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,

  18. 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...

  19. 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…

  20. Effect of Fruit Juice on Cholesterol and Blood Pressure in Adults: A Meta-Analysis of 19 Randomized Controlled Trials

    Science.gov (United States)

    Liu, Kai; Xing, Anhui; Chen, Ka; Wang, Bin; Zhou, Rui; Chen, Shihui; Xu, Hongxia; Mi, Mantian

    2013-01-01

    Background The effect of fruit juice on serum cholesterol and blood pressure in humans has generated inconsistent results. We aimed to quantitatively evaluate the effect of fruit juice on serum cholesterol and blood pressure in adults. Methods We performed a strategic literature search of PubMed, EMBASE, and the Cochrane Library (updated to October, 2012) for randomized controlled trials that evaluated the effects of fruit juice on serum cholesterol and blood pressure. Study quality was assessed by using the Jadad scale. Weighted mean differences were calculated for net changes in cholesterol and blood pressure by using fixed-effects model. Prespecified subgroup and sensitivity analyses were conducted to explore the potential heterogeneity. Results Nineteen trials comprising a total of 618 subjects were included in this meta-analysis. Fruit juice consumption borderlinely reduced the diastolic blood pressure (DBP) by 2.07 mm Hg (95% CI: −3.75, −0.39 mm Hg; p = 0.02), but did not show significant effects on total cholesterol (TC), high-density lipoprotein-cholesterol (HDL-C), low-density lipoprotein-cholesterol (LDL-C) concentrations or systolic blood pressure (SBP) values. A significant reduction of TC concentration was observed in low-median intake of total polyphenols group. Subgroup analyses for HDL-C and LDL-C concentrations did not show statistically significant results. No significant heterogeneity was detected for all the measures. Conclusion This meta-analysis suggested that fruit juice had a borderline significant effect on reducing DBP, but had no effect on TC, HDL-C, LDL-C concentrations or SBP. PMID:23637831

  1. Effect of fruit juice on cholesterol and blood pressure in adults: a meta-analysis of 19 randomized controlled trials.

    Directory of Open Access Journals (Sweden)

    Kai Liu

    Full Text Available BACKGROUND: The effect of fruit juice on serum cholesterol and blood pressure in humans has generated inconsistent results. We aimed to quantitatively evaluate the effect of fruit juice on serum cholesterol and blood pressure in adults. METHODS: We performed a strategic literature search of PubMed, EMBASE, and the Cochrane Library (updated to October, 2012 for randomized controlled trials that evaluated the effects of fruit juice on serum cholesterol and blood pressure. Study quality was assessed by using the Jadad scale. Weighted mean differences were calculated for net changes in cholesterol and blood pressure by using fixed-effects model. Prespecified subgroup and sensitivity analyses were conducted to explore the potential heterogeneity. RESULTS: Nineteen trials comprising a total of 618 subjects were included in this meta-analysis. Fruit juice consumption borderlinely reduced the diastolic blood pressure (DBP by 2.07 mm Hg (95% CI: -3.75, -0.39 mm Hg; p = 0.02, but did not show significant effects on total cholesterol (TC, high-density lipoprotein-cholesterol (HDL-C, low-density lipoprotein-cholesterol (LDL-C concentrations or systolic blood pressure (SBP values. A significant reduction of TC concentration was observed in low-median intake of total polyphenols group. Subgroup analyses for HDL-C and LDL-C concentrations did not show statistically significant results. No significant heterogeneity was detected for all the measures. CONCLUSION: This meta-analysis suggested that fruit juice had a borderline significant effect on reducing DBP, but had no effect on TC, HDL-C, LDL-C concentrations or SBP.

  2. 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.

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

    International Nuclear Information System (INIS)

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

  4. 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.

  5. 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.

  6. 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 (pglove juice sampling methods, since nitrile avoids the risk of latex exposure. PMID:25333880

  7. Frankly Juice - Is it a strong brand?

    OpenAIRE

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

    2015-01-01

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

  8. Vegetables′ juice influences polyol pathway by multiple mechanisms in favour of reducing development of oxidative stress and resultant diabetic complications

    Directory of Open Access Journals (Sweden)

    Ashok K Tiwari

    2014-01-01

    Full Text Available Objective: Hyperglycemia induced generation of free radicals and consequent development of oxidative stress by polyol pathway is one of the crucial mechanisms stirring up development of diabetic complications. We evaluated influence of ten vegetables′ juice on polyol pathway along with their antioxidant and antioxidative stress potentials. Materials and Methods: Aldose reductase activity was determined utilising goat lens and human erythrocytes. In goat lens, utilization of nicotinamine adenine dinucleotide phosphate (NADPH and aldose reductase inhibition was assayed. In human erythrocytes, sorbitol formation was measured as an index of aldose reductase activity under normoglycemic and hyperglycemic conditions. Ability of juices in inhibiting oxidative damage to deoxyribose sugar and calf thymus DNA and inhibitory activity against hydrogen peroxide induced hemolysis of erythrocytes was also analysed. Phytochemical contents like total polyphenol, total flavonoid and total protein were measured to find their influence on biological activities. Results: Vegetables′ juice displayed varying degrees of inhibitory potentials in mitigating NADPH dependent catalytic activity of aldose reductase in goat lens, accumulation of sorbitol in human erythrocytes under different glucose concentrations; Fenton-reaction induced oxidative damage to deoxyribose sugar, and calf thymus DNA. Substantial variations in vegetables phytochemicals content were also noticed in this study. Conclusions: Vegetables′ juice possesses potent activities in influencing polyol pathway by various mechanisms in favour of reducing development of oxidative stress independent of their inherent antioxidative properties. Juice of ivy gourd followed by green cucumber and ridge gourd were among the most potent for they displayed strong activities on various parameters analysed in this study. These vegetables′ juice may become part of mechanism-based complementary antioxidant therapy to

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

    Science.gov (United States)

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

    2015-01-01

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

  10. Determination of Juice Content in Juice%果汁中果汁含量测定方法探讨

    Institute of Scientific and Technical Information of China (English)

    胡梦坤; 岑琴; 李丹

    2012-01-01

    In order to improve the inspection level of juice content in juice, the author examines the present state of inspection standards on juice content in juice in China, and overviews the problems brought about by lack of inspection standards on juice contents in juice to the production and supervision of juice. The currently established practice in the determination of juice content at home and abroad are discusses and the future development in this respect is touched upon.%为提高果汁中果汁含量的检测水平,分析我国现有果汁含量检验标准的实施现状,总结缺失果汁含量检测标准给果汁产品生产与监控带来的问题,介绍国内外现行的果汁含量检测方法及发展情况,展望果汁含量检测方法的发展趋势。

  11. Determination of Flavanones in Orange Juices Obtained from Different Sources by HPLC/DAD

    Directory of Open Access Journals (Sweden)

    Lidércia C. R. Cerqueira e Silva

    2014-01-01

    Full Text Available Flavanones (hesperidin, naringenin, naringin, and poncirin in industrial, hand-squeezed orange juices and from fresh-in-squeeze machines orange juices were determined by HPLC/DAD analysis using a previously described liquid-liquid extraction method. Method validation including the accuracy was performed by using recovery tests. Samples (36 collected from different Brazilian locations and brands were analyzed. Concentrations were determined using an external standard curve. The limits of detection (LOD and the limits of quantification (LOQ calculated were 0.0037, 1.87, 0.0147, and 0.0066 mg 100 g−1 and 0.0089, 7.84, 0.0302, and 0.0200 mg 100 g−1 for naringin, hesperidin, poncirin, and naringenin, respectively. The results demonstrated that hesperidin was present at the highest concentration levels, especially in the industrial orange juices. Its average content and concentration range were 69.85 and 18.80–139.00 mg 100 g−1. The other flavanones showed the lowest concentration levels. The average contents and concentration ranges found were 0.019, 0.01–0.30, and 0.12 and 0.1–0.17, 0.13, and 0.01–0.36 mg 100 g−1, respectively. The results were also evaluated using the principal component analysis (PCA multivariate analysis technique which showed that poncirin, naringenin, and naringin were the principal elements that contributed to the variability in the sample concentrations.

  12. The impact of CYP2C8 polymorphism and grapefruit juice on the pharmacokinetics of repaglinide

    Science.gov (United States)

    Bidstrup, Tanja Busk; Damkier, Per; Olsen, Anette Kristensen; Ekblom, Marianne; Karlsson, Anders; Brøsen, Kim

    2006-01-01

    Aims The primary aim of the study was to investigate the possible effect of the CYP2C8 3 allele and of grapefruit juice on the pharmacokinetics of repaglinide. Furthermore, the impact of a single dose of grapefruit juice on the pharmacokinetics of repaglinide in relation to dose. Methods Thirty-six healthy male subjects, genotyped for CYP2C8 3 (11 genotyped as CYP2C8 1/ 3, one as CYP2C8 3/ 3 and 24 as CYP2C8 1/ 1), participated in a randomized, cross-over trial. In the two phases, the subjects drank 300 mL water or 300 mL grapefruit juice, in randomized order, 2 h before administration of a single dose of either 0.25 mg or 2 mg repaglinide. Results Neither the mean AUC0−∞ (geometric mean ratio: 1.01; 95% CI: 0.93–1.1, P = 0.88) nor the mean Cmax (geometric mean ratio: 1.05; 95% CI: 0.94–1.2, P = 0.35) of repaglinide were statistically significantly different in the group carrying the CYP2C8 3 mutant allele compared with wild-types. Grapefruit juice caused a 19% decrease in the geometric mean ratio of the 3-hydroxyquinidine to quinidine ratio (difference: 0.81; 95% CI: 0.75–0.87, P < 0.0001), which was used as an index of CYP3A4 activity, and an increase in the mean AUC0−∞ of repaglinide (geometric mean ratio: 1.13; 95% CI: 1.04–1.2, P = 0.0048), but had no statistically significant effect on the t1/2. There was no statistically significant difference in blood glucose concentration in subjects who had or had not ingested grapefruit juice. The effect was more pronounced at the low dose of repaglinide (0.25 mg) than at the therapeutic dose of 2 mg. Conclusions The pharmacokinetics of repaglinide in subjects carrying the CYP2C8*3 mutant allele did not differ significantly from those in the wild-types. Grapefruit juice increased the bioavailability of repaglinide, suggesting significant intestinal elimination of the drug which was assumed to be primarily mediated by CYP3A4 in the gut. PMID:16390351

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

    Directory of Open Access Journals (Sweden)

    Inas Z.A. Abdallah

    2008-12-01

    Full Text Available Background: Opuntia dillenii Haw fruit is used in folk medicine as an antidiabetic agent. The aim of this study was to evaluate the possible curative role of O. dillenii fruit juice using the streptozotocin (STZ-induced diabetic rats. The nutritive value of the edible portion of the fruit was also assessed. Results: The results showed that O. dillenii fruit is a rich source of fiber, carbohydrates, vitamins B1, B2 and C, in addition to the minerals, Fe, Zn, Cu, Cr, Mn, Ca, and Mg. Biological results showed that intraperitoneal injection with STZ caused highly significant reduction in body weight gain% , highly significant elevation in blood glucose concentration accompanied by significant reduction in liver glycogen cotent as compared with control group. Diabetic rats also revealed significant elevation in lipid peroxide (MDA level, highly significant elevation in total cholesterol (TC, triacylglycerols (TAG, low-density lipoprotein cholesterol (LDL-C and very low-density lipoprotein cholesterol (VLDL-C concurrent with highly significant reduction in high-density lipoprotein cholesterol (HDL-C as compared with control group. Oral administration of O. dillenii juice had no effect on normal rats. Meanwhile, oral administration of O. dillenii juice to diabetic rats induced siginficant improvement in body weight gain % and lipid profile, it reduced significantly blood glucose and MDA levels as compared with non treated diabetic group. Histopathological investigation of the pancreatic tissue of STZ-diabetic rats represented the presence of necrosis, edema and congested blood vessels in the islets of Langerhans cells. O. dillenii fruit juice treatment overcome the previous changes, the majority of the cells tend to be normal.The improvement in the cells of Langerhans islets may explain the antidiabetic effect of the fruit juice under study. It also may improve the insulin receptors of -cells. Conclusion: It could be concluded that O. dillenii fruit

  14. Comparison of torula yeast and various grape juice products as attractants for Mexican fruit fly (Diptera: Tephritidae).

    Science.gov (United States)

    Mangan, Robert L; Thomas, Donald B

    2014-04-01

    Early research investigating attractants for the Mexican fruit fly, Anastrepha ludens Loew, during the 1930s indicated that fermentation products were effective attractants for Mexican fruit flies and other tropical Tephritidae, but that attraction to fruit components was only of academic interest. Tests reported here were carried out on populations of Mexican fruit flies from 2004 to 2011. Trapping experiments carried out at sites in the states Nuevo Leon and San Luis Potosi compared grape juice, reconstituted grape concentrate and powdered grape mixes, and torula yeast extract in orchards at each site. The Nuevo Leon orchard was mixed with alternate rows of pears and surrounded by alternate hosts. The San Luis Potosi site was surrounded by other orange orchards or nonhosts. Each test was run for at least 10 mo and included highest and lowest trapping periods. Results showed that grape juice captured the most total flies and had the fewest samples with zero flies. However, in the series of experiments, each product had the most captures in at least one experiment. Hydrolyzed torula was superior in one of the six experiments. In five of the tests, polyethylene glycol was tested as an additive to the grape products but never improved capture rate compared with the product without the additive. These results indicate that grape juice is superior to grape concentrate or powder and grape juice is at least equal to torula yeast hydrolysate for trapping pest populations of Mexican fruit flies in commercial citrus orchards. PMID:24772538

  15. Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

    Directory of Open Access Journals (Sweden)

    Jinhe Bai

    2016-01-01

    Full Text Available Florida “Valencia” oranges have a wide harvest window, covering four months after first reaching the commercial maturity. However, the influence of harvest time on juice flavor chemicals is not well documented, with the exception of sugars and acids. Therefore, we investigated the major flavor chemicals, volatile (aroma, non-volatile (taste and mouth feel attributes, in the two harvest seasons (March to June in 2007 and February to May in 2012. Bitter limonoid compounds, limonin and nomilin, decreased gradually. Out of a total of 94 volatiles, 32 increased, 47 peaked mid to late season, and 15 decreased. Juice insoluble solids and pectin content increased over the season; however, pectin methylesterase activity remained unchanged. Fruit harvested in the earlier months had lower flavor quality. Juice from later harvests had a higher sugar/acid ratio with less bitterness, while, many important aroma compounds occurred at the highest concentrations in the middle to late season, but occurred at lower concentrations at the end of the season. The results provide information to the orange juice processing industry for selection of optimal harvest time and for setting of precise blending strategy.

  16. Comparative evaluation of five plant extracts and juices for nanoiron synthesis and application for hexavalent chromium reduction.

    Science.gov (United States)

    Mystrioti, C; Xanthopoulou, T D; Papassiopi, N; Xenidis, A

    2016-01-01

    The effectiveness of five plant extracts and juices, i.e. extracts of Camellia sinensis (green tea, GT), Syzygium aromaticum (clove, CL), Mentha spicata (spearmint, SM), Punica granatum juice (pomegranate, PG) and Red Wine (RW), for the production of nanoiron suspensions and their application for Cr(VI) reduction was investigated. Polyphenols contained in extracts act as reducing agents for iron ions in aqueous solutions, forming thus iron nanoparticles, and stabilize the nanoparticles produced from further oxidation and agglomeration. The maximum amount of polyphenols extracted per g of herbs was obtained at herb mass to water volume ratio varying from 10 to 20g/L. Suspensions of nanoparticles with sizes below 60nm were produced by mixing iron chloride solution with the plant extracts and juices investigated. The maximum concentration of nanoiron in suspensions was estimated to 22mM, obtained using RW and PG at a mixing ratio of iron solution to extract equal to 2. Lower concentrations, up to 18mM, were achieved using GT and CL extracts. Therefore, PG juice and RW were considered as more effective for nanoiron production, and, together with GT extracts, they were selected for the production of nanoiron suspensions, which have been proven effective for Cr(VI) reduction, reaching removal capacity as high as 500mg Cr(VI) per g of iron in nanoparticles. PMID:26356183

  17. Bioactivity of a Rice Bran-Derived Peptide and its Sensory Evaluation and Storage Stability in Orange Juice.

    Science.gov (United States)

    Graves, Amanda M; Hettiarachchy, Navam; Rayaprolu, Srinivas; Li, Ruiqi; Horax, Ronny; Seo, Han-Seok

    2016-04-01

    A pentapeptide prepared from rice bran demonstrated growth inhibition on human lung, liver, breast, and colon cancer cell lines. The objectives of this study were to evaluate the human prostate cancer growth inhibition by the pentapeptide and its 6-mo storage stability by incorporating spray-dried orange juice, and determining sensory acceptability. The pentapeptide showed inhibition of human prostate cancer cells by 45% at 460 μg/mL concentration. When incorporated in spray-dried orange juice, and reconstituted with water and tested, there was an approximately 10% degradation of the peptide at 620 μg/mL concentration under refrigerated conditions over a 6 mo storage period, whereas at ambient temperature the degradation was 30%. Larger degradation was observed when 240 or 460 μg/mL pentapeptide was used. Overall, consumer panelists liked sensory aspect of the reconstituted pentapeptide incorporated orange juice beverage. Also consumer panelists liked the color and mouthfeel attributes, their hedonic impression of flavor attribute was slightly low due to unpalatable bitter note caused by the presence of the peptide. Incorporation of the pentapeptide in spray-dried orange juice has the potential to serve as a functional food ingredient that can offer health benefits to consumers. It is possible that the structural instability can be minimized by encapsulation. PMID:26894442

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

    OpenAIRE

    Mr. S. Gopinathan; D. Naveenraj

    2013-01-01

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

  19. Ascorbic Acid Determination in Commercial Fruit Juice Samples by Cyclic Voltammetry

    OpenAIRE

    Slawomir Kalinowski; Aurelia Magdalena Pisoschi; Andrei Florin Danet

    2008-01-01

    A method was developed for assessing ascorbic acid concentration in commercial fruit juice by cyclic voltammetry. The anodic oxidation peak for ascorbic acid occurs at about 490 mV on a Pt disc working electrode (versus SCE). The influence of the potential sweep speed on the peak height was studied. The obtained calibration graph shows a linear dependence between peak height and ascorbic acid concentration in the domain (0.1–10 mmol·L−1). The equation of the calibration graph was y = 6.391x +...

  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. 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."

  2. Ultrasensitive determination of carbendazim in water and orange juice using a carbon paste electrode.

    Science.gov (United States)

    Arruda, Gilberto J; Lima, Fábio De; Cardoso, Claudia A L

    2016-08-01

    A carbon paste electrode was used for the electrochemical quantification of carbendazim in water and orange juice samples. Carbendazim oxidation on the electrode surface was found to be controlled by adsorption. The novel electrochemical procedure for carbendazim quantification employed differential pulse voltammetry using a carbon paste electrode under optimal conditions. Carbendazim oxidation currents were linear at concentrations of 2.84 to 45.44 µg L(-1), with a limit of detection of 0.96 µg L(-1). The proposed method was applied to carbendazim quantification in ultrapurified water, river water, and orange juice. Recovery rates in water and orange juice samples were in the 97%-101% range, indicating that the method can be employed to determine carbendazim in these matrices, with advantages including shorter analysis time and lower cost than routine methods such as chromatography or spectroscopy. The electrode showed good reproducibility, remarkable stability, and especially good surface renewability by simple mechanical polishing. The recovery rates observed were highly concordant with those obtained for high-performance liquid chromatography, having a relative standard deviation of less than 1.3%. PMID:27176928

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. BIOLOGICAL ACTIVITY OF APPLE JUICE ENRICHED BY HERBAL EXTRACTS

    Directory of Open Access Journals (Sweden)

    Eva Ivanišová

    2015-02-01

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

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

    OpenAIRE

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

    2015-01-01

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

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

    International Nuclear Information System (INIS)

    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)

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

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    Milagros Serrana

    1993-12-01

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

  12. Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis

    Science.gov (United States)

    Singh, Anurag; Sharma, H. K.; Kumar, Sanjay; Upadhyay, Ashutosh; Mishra, K. P.

    2013-01-01

    The effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the study were incubation time 475 min, incubation temperature 45°C, and crude enzyme concentration 0.20 mL/25 g bael fruit pulp. The recovery, viscosity, and clarity of the juice under these conditions were 82.9%, 1.41 cps, and 21.32%T, respectively. The variables, clarity, and yield were found as principal components for comparing different samples of the juice treated with enzyme. PMID:26904592

  13. Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa Using Principal Component Analysis

    Directory of Open Access Journals (Sweden)

    Anurag Singh

    2013-01-01

    Full Text Available The effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the study were incubation time 475 min, incubation temperature 45°C, and crude enzyme concentration 0.20 mL/25 g bael fruit pulp. The recovery, viscosity, and clarity of the juice under these conditions were 82.9%, 1.41 cps, and 21.32%T, respectively. The variables, clarity, and yield were found as principal components for comparing different samples of the juice treated with enzyme.

  14. 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. PMID:26471557

  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. 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.

  17. Effect of clorophilic juice from germinated corn on seric lipids, hemoglobin, and uric acid Efecto del germinado de maíz sobre el perfil lipídico, la hemoglobina y la uricemia

    OpenAIRE

    María Luisa Bravo Aguiar; Wilmer Soler Terranoya; María Z. Carmona; Edwin B. Patiño

    1998-01-01

    The effect was studied of clorophilic juice from germinated corn on blood seric lipids, uric acid, glucose, hemoglobine and hematocrite. Nine adults with average age 44 years and who presented hypertriglyceridemia received daily 30 ml doses of the juice during 2 months. Initial average concentrations in mg/dl were 6.9 (uric acid), 259 (triglycerides) and 199 (total cholesterol); they decreased progressively and significantly at 30, 45 and 60 days of treatment reaching values of 5.0, 171 and 1...

  18. 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.

  19. Effects of a beetroot juice with high neobetanin content on the early-phase insulin response in healthy volunteers.

    Science.gov (United States)

    Wootton-Beard, Peter C; Brandt, Kirsten; Fell, David; Warner, Sarah; Ryan, Lisa

    2014-01-01

    Produce rich in phytochemicals may alter postprandial glucose and insulin responses by interacting with the pathways that regulate glucose uptake and insulin secretion in humans. The aims of the present study were to assess the phytochemical constituents of red beetroot juice and to measure the postprandial glucose and insulin responses elicited by either 225 ml beetroot juice (BEET), a control beverage matched for macronutrient content (MCON) or a glucose beverage in healthy adults. Beetroot juice was a particularly rich source of betalain degradation compounds. The orange/yellow pigment neobetanin was measured in particularly high quantities (providing 1·3 g in the 225 ml). A total of sixteen healthy individuals were recruited, and consumed the test meals in a controlled single-blind cross-over design. Results revealed a significant lowering of the postprandial insulin response in the early phase (0-60 min) (P BEET treatment compared with MCON. Betalains, polyphenols and dietary nitrate found in the beetroot juice may each contribute to the observed differences in the postprandial insulin concentration. PMID:25191617

  20. 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.

  1. 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

  2. Characterization and effect of clarified araçá (Psidium guineenses Sw. juice on postprandial glycemia in healthy subjects

    Directory of Open Access Journals (Sweden)

    Diully Mata Balisteiro

    2013-02-01

    Full Text Available Brazilian native fruits are excellent sources of bioactive compounds of phenolic nature. Some of these compounds are able to inhibit carbohydrate- metabolizing enzymes (in vitro, α-amylase and α-glucosidase, delaying carbohydrate digestion. This study aimed to evaluate the effect of clarified araçá (Psidium guineenses Sw. juice on postprandial glycemia in humans after consumption of 25 g of available carbohydrates (approximately 50 g of white bread and characterize the phenolic compounds and in vitro antioxidant capacity of araçá juice and pulp. The results showed that the clarified juice had a positive effect on postprandial glycemia reducing the total amount of glucose absorbed, lengthening the time to reach maximum blood glucose concentration, reducing glucose incremental velocity, and decreasing glucose incremental percentage. Both frozen pulp and clarified juice had high amounts of phenolic compounds, antioxidant capacity, and proanthocyanidins, among which oligomers (monomers to tetramers, pentamers, hexamers, heptamers, octamers, nonamers, decamers, and polymers were detected, and they are probably associated with in vivo effects.

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

    OpenAIRE

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

    2014-01-01

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

  4. Nitrile versus Latex for Glove Juice Sampling.

    Directory of Open Access Journals (Sweden)

    Timothy F Landers

    Full Text Available 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 (p<.001. While the parallel streak method is not intended as a quantitative estimate of antimicrobial properties, these results suggest that nitrile may be a viable alternative to latex in glove juice sampling methods, since nitrile avoids the risk of latex exposure.

  5. Atributos sensoriais e aceitação de sucos de uva comerciais Sensory attributes and acceptance of commercial grape juices

    Directory of Open Access Journals (Sweden)

    Pamella Rio Branco Pontes

    2010-06-01

    Full Text Available O suco de uva contém compostos fenólicos em quantidades importantes e, portanto, seu consumo é desejável como aporte de substâncias antioxidantes naturais. Os objetivos do estudo foram investigar os atributos sensoriais e avaliar a aceitação de sucos de uva comerciais. Foram analisados três tipos de suco de uva comercializados no Brasil: suco integral, suco concentrado e néctar. Utilizaram-se a Análise Descritiva Quantitativa modificada e o Teste de Aceitação com escala hedônica estruturada de nove pontos, incluindo questões sobre consumo e compra. Os resultados apontam que o suco integral apresentou cor e gosto amargo mais intensos; o suco concentrado (reconstituído apresentou baixa intensidade em todos os atributos; e o néctar de uva apresentou maior intensidade de gosto doce e sabor característico de uva. O teste de aceitação mostrou que o néctar de uva e o suco integral foram os mais aceitos. A maioria dos consumidores relatou consumir quatro ou mais copos suco de uva por mês. O suco integral recebeu maior intenção de compra e o néctar foi a bebida mais consumida. Concluiu-se que o consumidor aprecia o suco integral da uva, com equilibrada intensidade nos atributos sensoriais investigados, todavia, consume com maior frequência o néctar, bebida à qual são adicionadas água e sacarose.Grape juice contains phenolic compounds in considerable amounts, and it is fit for human consumption since it can increase the intake of natural antioxidants. The objectives of this study were to investigate the sensory attributes and to evaluate the acceptance of commercial grape juices. Three types of commercial grape juices were analyzed: pasteurized juice, concentrated juice, and sugar added pasteurized juice. A modified Quantitative Descriptive Analysis and an Acceptance Test with a structured nine-point hedonic scale were used including questions about consumption and purchase intention. The results indicated that the pasteurized

  6. 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.

  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. 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.

  9. Clarification Effects of Chitosan on Apple Fruit Juice

    Institute of Scientific and Technical Information of China (English)

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

    2003-01-01

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

  10. Response of the structure of rat kidney and inflammatory factors to Blackcurrant Extract at 24 hours after exhaustive exercise%力竭运动后24 h模型大鼠肾脏结构和炎症因子对黑加仑提取物干预的反应

    Institute of Scientific and Technical Information of China (English)

    刘霞; 蒋嘉烨; 陆海英; 顾翠英; 蔡美琴

    2014-01-01

    背景:急性运动后肾脏组织易出现运动性肾缺血再灌注现象,自由基生成增加,发生炎症反应,导致肾功能异常。目的:观察黑加仑提取物对力竭运动后24 h大鼠肾脏结构、肿瘤坏死因子α和核因子κB表达的影响。方法:30只雄性Wistar健康大鼠随机分为3组,每组10只,黑加仑提取物组给予0.44 g/kg黑加仑提取物灌胃,安静对照组、力竭运动后24 h组灌服同等体积的蒸馏水,连续灌胃6周。力竭运动后24 h组和黑加仑提取物组于末次灌胃后进行无负重游泳运动直至力竭疲劳,于24 h后取材,电镜和光镜观察肾脏组织形态和超微结构变化,免疫组化法检测肿瘤坏死因子α蛋白和核因子κB蛋白表达,RT-PCR检测肿瘤坏死因子α mRNA和核因子κB mRNA的表达。结果与结论:与安静对照组比较,力竭运动后24 h组中肾脏核因子κB蛋白和肿瘤坏死因子α蛋白高表达,核因子κB mRNA和肿瘤坏死因子α mRNA表达水平极显著增加(P <0.01);与力竭运动后24 h组比较,黑加仑提取物组中肾脏核因子κB蛋白和肿瘤坏死因子α蛋白低表达,核因子κB mRNA表达水平显著性降低(P <0.05);肿瘤坏死因子α mRNA表达水平极显著性下降(P<0.01)。力竭运动后24 h组大鼠肾脏发生明显的形态变化和超微结构损伤,黑加仑提取物组大鼠肾脏结构趋于正常。结果表明黑加仑提取物可修复力竭运动后24 h肾脏组织结构,减少炎症因子的表达,防止肾脏发生炎症性损伤。%BACKGROUND:The kidney tissues easily affected exercise ischemia reperfusion, increased free radicals and inflammation, resulted in abnormal renal function after acute exercise. OBJECTIVE:To observe the influence of Blackcurrant Extract on the structure of kidney and expression of tumor necrosis factor-α and nuclear factor-κB at 24 hours after exhaustiveexercise. METHODS:A total of 30 male Wistar rats

  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. PMID:25228206

  12. Consumer Evaluation of Processing Variants of Pomegranate Juice

    OpenAIRE

    Anderson, Erika; Koppel, Kadri; IV, Edgar

    2014-01-01

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

  13. Financial Benefits of Florida Generic Orange Juice Marketing

    OpenAIRE

    Thomas, Arthur M.; Canter, Neil

    2009-01-01

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

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

    Science.gov (United States)

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

    2015-03-01

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

  15. Colour Design for Carton-Packed Fruit Juice Packages

    OpenAIRE

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

    2009-01-01

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

  16. Squeezing Fact from Fiction about 100% Fruit Juice123

    Science.gov (United States)

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

    2015-01-01

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

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

    OpenAIRE

    Milagros Serrana; Adoracion Arañez

    1993-01-01

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

  18. Ambivalent property of bilirubin in human bile juice

    Directory of Open Access Journals (Sweden)

    Anna Blázovics, Péter Sípos, Ferenc Örsi,* Mervat Abdel Rahman

    2005-03-01

    Full Text Available Gallstones are formed as a result of many metabolic disorders e.g. chronic haemolytic anaemia, diabetes mellitus, ileal diseases, short bowel syndrome, gluten sensitive enteropathy, elevated serum lipids or Crohn's disease. The relationship between gallstone disease and free radical reactions is not known exactly even today. Free radicals are involved in many clinical conditions e.g. in hyperlipidemia and in fatty liver. Oxygen free radicals are produced and accumulated while the function of mitochondrial and microsomal electron transport or in peroxisomes and the activated arachidonic acid cascade. Spontaneous lipid peroxidation and oxygen free radical products of respiratory burst of Kupffer cells can be added to peroxide pool of liver tissue. Tissues, cells and subcellular particles exhibit different specific defence activities in pathological processes, which involve free radicals. The activity of microsomal P450 enzyme system and the microsomal structure are changed during pathological free radical attack and the cholesterol/bile acid ratio in bile juice is also altered. At the same time bilirubin metabolism can also be modified. Bile samples of 88 cholecystectomysed patients in both sexes (male: 29, female: 59 were examined. HPLC analysis (HP1090 liquid chromatograph with diode array detector was used for the detection of free bilirubin and bilirubin derivates. HP5890 gas chromatograph and flame ionization detector was used for fatty acid analysis. The induced chemiluminescence intensity was also determined in bile juice with (Berthold Lumat 9501 luminometer. As results show, the occurrence of C18:1 9, C18:2 6, C20:4 6 fatty acids were in high percentage in gallbladder bile in every case of randomly chosen 17 cholecystectomysed patients in both sexes suffered from cholecystitis chronica with gallstone. Lipid peroxidation products (diene conjugates and malondialdehyde were detected in all cases of bile as well. Mathematical statistical

  19. 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.

  20. 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.

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

    Directory of Open Access Journals (Sweden)

    Dobrowolska-Iwanek Justyna

    2015-06-01

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

  2. 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.

  3. 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. PMID:27507480

  4. Effects of the gamma and ultrasound radiation in orange juice contaminated by Alicyclobacillus acidoterrestris

    International Nuclear Information System (INIS)

    The orange juice has attributes could make that hard or even block the growth. of microorganisms, even so already have been isolated filamentous fungi, yeast, as well lactic and heat resistant bacteria. Alicyclobacillus acidoterrestris is a heat resistant bacteria that has done damage in the orange juice concentrated and frozen business. This bacterium is able the grown in temperatures below 35 deg C constituting a risk to orange juices that have been contaminated. Even those that already pass trough thermal treatment may deteriorated, if they are storage in place without refrigeration. As the traditional methods of decontamination and conservation have not been effective in unfeasible this bacterium, others methods of sterilization are need, among them are gamma and ultrasound radiation. The gamma radiation is able to sterilize foods and reduce the microbiology density, allowing in this way to enhance the period of storage. The ultrasound application has been used currently with the aim to microbiology control, been this technique effective in the microbial cell destruction. The Brazil, are the major producer and exporter of concentrated frozen orange juice, due to it, the present work was carried out to two experiments with the aim to determinate the resistance of the bacterium Alicyclobacillus acidoterrestris to gamma and ultrasound irradiation, in the orange juice, priory contaminated. The orange juice samples was diluted to 11,5 deg Brix and the bacteria suspensions was added, passed by process of radiation gamma with dose of 0, 2, 4, 6 and 8 kGy and ultrasonic with the frequency of 25, 35 and 42 kHz and with the time of exposition of 0, 1, 5, 10 and 20 minutes. After the treatment, the samples were stored in room temperature (25 +- 2 deg C) and of refrigeration (4 +- 1 deg C). For the microbial analyses, the samples were diluted in to decimal scale, plated by 'pour plate' technique. The Petri plates were storage in warn temperature (46 +- 2 deg C) by 48 hours

  5. 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......, and determination of turbidity, protein, pectin, and phenolics as responses. The effects of the alternative clarification treatments were assessed immediately after the particular clarification treatment (immediate turbidity) and during 14 days of cold storage (turbidity development). The protease treatment...... during cold storage (haze formation) is assumed to be due to protein–phenol interactions. Our results suggest that proteins play a decisive role in the formation of immediate turbidity in cherry juice, and point to that pectin may contribute to turbidity development during cold storage of cherry juice...

  6. 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.

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

    OpenAIRE

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

    2016-01-01

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

  8. Residues in blackcurrants, fodder peas, spinach and potatoes treated with sublethal doses of 2,4,5-T to simulate wind drift damage

    DEFF Research Database (Denmark)

    Løkke, Hans; Odgaard, Peder

    1981-01-01

    .1 kg ha-1 on potato plants, the disappearance of 2,4,5-T was rapid during the first month, but residues were translocated into the tubers and reached a constant level of 0.02 mg kg-1 after 1 month until harvest at 108 days after treatment. In all crops, visible effects were observed after treatment...... concentrations declined in the same period due to growth dilution. In spinach leaves from old plants, treated with 0.1 kg ha-1, 0.05 mg of 2,4,5-T kg-1 was found 14 days after treatment. Fodder peas showed no residues (<0.002 mg kg-1) at harvest 62 days after treatment with 2,4,5-T esters. After application of 0...

  9. Carbohydrate-free peach (Prunus persica and plum (Prunus domestica juice affects fecal microbial ecology in an obese animal model.

    Directory of Open Access Journals (Sweden)

    Giuliana D Noratto

    Full Text Available BACKGROUND: Growing evidence shows the potential of nutritional interventions to treat obesity but most investigations have utilized non-digestible carbohydrates only. Peach and plum contain high amounts of polyphenols, compounds with demonstrated anti-obesity effects. The underlying process of successfully treating obesity using polyphenols may involve an alteration of the intestinal microbiota. However, this phenomenon is not well understood. METHODOLOGY/PRINCIPAL FINDINGS: Obese Zucker rats were assigned to three groups (peach, plum, and control, n = 10 each, wild-type group was named lean (n = 10. Carbohydrates in the fruit juices were eliminated using enzymatic hydrolysis. Fecal samples were obtained after 11 weeks of fruit or control juice administration. Real-time PCR and 454-pyrosequencing were used to evaluate changes in fecal microbiota. Over 1,500 different Operational Taxonomic Units at 97% similarity were detected in all rats. Several bacterial groups (e.g. Lactobacillus and members of Ruminococcacea were found to be more abundant in the peach but especially in the plum group (plum juice contained 3 times more total polyphenolics compared to peach juice. Principal coordinate analysis based on Unifrac-based unweighted distance matrices revealed a distinct separation between the microbiota of control and treatment groups. These changes in fecal microbiota occurred simultaneously with differences in fecal short-chain acids concentrations between the control and treatment groups as well as a significant decrease in body weight in the plum group. CONCLUSIONS: This study suggests that consumption of carbohydrate-free peach and plum juice has the potential to modify fecal microbial ecology in an obese animal model. The separate contribution of polyphenols and non-polyphenols compounds (vitamins and minerals to the observed changes is unknown.

  10. 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.

  11. Effects of squirting cucumber (Ecballium elaterium) fruit juice onAgrobacterium tumefaciens-mediated transformation of plants

    OpenAIRE

    ÖZCAN, SANCAR FATİH; Yildiz, Mustafa; AHMED, HUSSEIN ABDULLAH AHMED; Aasim, Muhammad

    2015-01-01

    Abstract: Different concentrations of squirting cucumber (Ecballium elaterium (L.) A.Rich.) fruit juice were added to Agrobacterium tumefaciens growth, leaf disc inoculation, and cocultivation media, to investigate its effect on the transformation frequency of tobacco and potato. A. tumefaciens strain GV2260 harboring p35S GUS-INT and pAoPR1-GUS-INT plasmids were used separately in the transformation experiments. Neomycin phosphotransferase (NPT-II) gene was used as a plant selectable marker ...

  12. 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.

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

    OpenAIRE

    Pareek, Sunil; Paliwal, Ravinder; Mukherjee, Subrata

    2010-01-01

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

  14. Biotransformation of pineapple juice sugars into dietetic derivatives by using a cell free oxidoreductase from Zymomonas mobilis together with commercial invertase.

    Science.gov (United States)

    Aziz, M G; Michlmayr, H; Kulbe, K D; Del Hierro, A M

    2011-01-01

    An easy procedure for cell free biotransformation of pineapple juice sugars into dietetic derivatives was accomplished using a commercial invertase and an oxidoreductase from Zymomonas mobilis. First, pineapple juice sucrose was quantitatively converted into glucose and fructose by invertase, thus increasing the concentration of each monosaccharide in the original juice to almost twice. In a second step, glucose-fructose oxidoreductase (GFOR) transformed glucose into gluconolactone, and fructose into the low calorie sweetener sorbitol. The advantage of using GFOR is simultaneous reduction of fructose and oxidation of glucose, allowing the continuous regeneration of the essential coenzyme NADP(H), that is tightly bound to the enzyme. The yield of GFOR catalyzed sugar conversion depends on initial pH and control of pH during the reaction. At optimal conditions (pH control at 6.2) a maximum of 80% (w/v) sugar conversion was obtained. Without pH control, GFOR is inactivated rapidly due to gluconic acid formation. Therefore, conversion yields are relatively low at the natural pH of pineapple juice. The application of this process might be more advantageous on juices of other tropical fruits (papaya, jackfruit, mango) due to their naturally given higher pH. PMID:22112775

  15. Determination of the antiradical activity and kinetics of pomegranate juice using 2,2-diphenylpicyrl-1-hydrazyl as the antiradical probe.

    Science.gov (United States)

    Cerdán-Calero, Manuela; Sendra, José M; Sentandreu, Enrique

    2015-06-01

    Whole fruit pomegranate (Punica granatum L.) juice of the 'Wonderful' cultivar was characterized through the elucidation of its antiradical kinetics and activity using 2,2-diphenyl-1-picrylhydrazyl as the antiradical probe. Time-dependent concentration of 2,2-diphenyl-1-picrylhydrazyl during its reduction by the juice has been adjusted through a non-linear parametric fitting. Determined total antiradical activity was high, able to reduce 84.58 µmol/l of 2,2-diphenyl-1-picrylhydrazyl per concentration unit of juice (µl/ml), equivalent to a concentration of 42.29 mmol/l of ascorbic acid (or Trolox). Partial antiradical activities due to the fast-, medium- and slow-kinetics were 49.09, 18.16 and 17.33 µmol/l of reduced 2,2-diphenyl-1-picrylhydrazyl per concentration unit of juice (µl/ml), respectively. The corresponding rate constant for the fast-, medium- and slow-kinetics were κ 1 = 6.03, κ 2 = 0.169 and κ 3 = 0.0094 (μl l)/(ml µmol min), respectively. This methodology allows characterization of samples through the accurate determination of the kinetics of their antiradical features, avoiding the use of empirical approximations that hinder the realistic comparison between extracts independently of their origin. PMID:24837593

  16. Use of gamma-radiation for extension of the preservation period of juices of some exotic fruits

    International Nuclear Information System (INIS)

    Natural and concentrated juices of a number of tropical fruits (Citrus sinensis (L.) Cabech, Solanum quitoense, Lam., Cyphomandra betacea (CV.), Sendt., Passiflora edulis, and Passiflora mollisima, H.B.X., Bailey) have been irradiated after canning (with or without preceding heat pasteurization) at doses from 0.25 to 1 kGy. The products were stored at ambient (15-20 deg. C), as well as at refrigerated (+3 deg. C) and frozen storage (-7 deg. C) conditions. The variations in chemical composition, organoleptic characteristics and microbiologic stability were followed throughout the storage period, demonstrating that the samples which had not been heat pasteurized showed a more rapid deterioration, owing to microbial and enzymatic activities. However the juices and concentrates which had been irradiated without previous heat treatment showed less variation in organoleptic properties in comparison with those that had been preheated. At doses below 50 Gy there were no significant changes in the chemical composition, but above 2 kGy the variations were significant. For each juice and concentrate an optimal irradiation dose was established

  17. 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).

  18. Development of a high performance liquid chromatography tandem mass spectrometry based analysis for the simultaneous quantification of various Alternaria toxins in wine, vegetable juices and fruit juices.

    Science.gov (United States)

    Zwickel, Theresa; Klaffke, Horst; Richards, Keith; Rychlik, Michael

    2016-07-15

    commercially obtained wine and juice samples from the German market in 2015 were analysed. TeA was found most frequently (68% of all analysed samples) in concentrations of up to 60.0μgL(-1). AOH, AME and TEN were detected in fewer samples (37%, 16% and 30%) at lower concentrations of up to 8.2, 1.5 and 10.3μgL(-1), respectively. AA-III and ATL were detected for the first time in 3% and 17% of food all samples, in concentrations of up to 6.0μgL(-1) and 5.9μgL(-1), respectively. PMID:27283097

  19. 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.

  20. Fungal biomass production from coffee pulp juice

    Energy Technology Data Exchange (ETDEWEB)

    De Leon, R.; Calzada, F.; Herrera, R.; Rolz, C.

    1980-01-01

    Coffee pulp or skin represents about 40% of the weight of the fresh coffee fruit. It is currently a waste and its improper handling creates serious pollution problems for coffee producing countries. Mechanical pressing of the pulp will produce two fractions: coffee pulp juice (CPJ) and pressed pulp. Aspergillus oryzae, Trichoderma harzianum, Penicillium crustosum and Gliocladium deliquescens grew well in supplemented CPJ. At shake flask level the optimum initial C/N ratio was found to be in the range of 8 to 14. At this scale, biomass values of up to 50 g/l were obtained in 24 hours. Biomass production and total sugar consumption were not significantly different to all fungal species tested at the bench-scale level, even when the initial C/N ratio was varied. Best nitrogen consumption values were obtained when the initial C/N ratio was 12. Maximum specific growth rates occurred between 4-12 hours for all fungal species tested. (Refs. 8).

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

    Institute of Scientific and Technical Information of China (English)

    张炳丽; 康真; 梁爽; 李然; 宋晓琳; 范荣军

    2015-01-01

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

  2. 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.

  3. 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.

  4. 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.

  5. 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

  6. Comprehensive lipidome profiling of Sauvignon blanc grape juice.

    Science.gov (United States)

    Tumanov, Sergey; Zubenko, Yuri; Greven, Marc; Greenwood, David R; Shmanai, Vadim; Villas-Boas, Silas G

    2015-08-01

    This study presents a comprehensive lipidome analysis of Sauvignon blanc grape juice by combining GC-MS based fatty acid profiling with shotgun lipidomics strategy. We observed that despite grape juice being a water based matrix it contains a diverse range of lipid species, including common saturated and unsaturated free and intact fatty acids as well as odd-numbered and hydroxy fatty acids. Based on GC-MS quantitative data, we found that the total lipid content of grape juice could be as high as 2.80 g/L. The majority of lipids were present in the form of complex lipids with relatively small amount of free fatty acids (<15%). Therefore we concluded that the lipidome should be considered an important component of grape juice with the potential to impact on fermentation processes as well as on the sensorial properties of fermented products. This work serves as a hypothesis generating tool, the results of which justify follow-up studies to explore the influence of the grape juice lipidome and lipid metabolism in yeast on the aroma profile of wine. PMID:25766825

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

    International Nuclear Information System (INIS)

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

  8. 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.

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

    OpenAIRE

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

    2014-01-01

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

  10. Influence of Extraction Method on Quality and Functionality of Broccoli Juice

    OpenAIRE

    Lee, Sung Gyu; Kim, Jin-Hee; Son, Min-Jung; Lee, Eun-Ju; Park, Woo-Dong; Kim, Jong-Boo; Lee, Sam-Pin; Lee, In-Seon

    2013-01-01

    This study was performed to compare the quality and functionality of broccoli juice as affected by extraction method. Broccoli juice was extracted using method I (NUC Kuvings silent juicer), method II (NUC centrifugal juicer), and method III (NUC mixer), and the quality properties of the broccoli juices were analyzed using three different methods. Additionally, the antioxidative, anticancer, and anti-hyperglycemic activities of broccoli juice prepared by the three different methods were inves...

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

    OpenAIRE

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

    2011-01-01

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

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

    OpenAIRE

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

    2015-01-01

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

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

    OpenAIRE

    Luiz Antenor Rizzon; Alberto Miele

    2012-01-01

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

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

    OpenAIRE

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

    2014-01-01

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

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

    OpenAIRE

    Bathal Vijaya Kumar; Mannepula Sreedharamurthy; Obulam Vijaya Sarathi Reddy

    2013-01-01

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

  16. Effects of gamma irradiation on physicochemical properties, antioxidant and microbial activities of sour cherry juice

    International Nuclear Information System (INIS)

    Recently, due to the beneficial effects of bioactive compounds, demand for minimally processed fruits and fruit juices has increased rapidly in the world. In this study, sour cherry juice (SCJ) was exposed to gamma irradiation at 0.0, 0.5, 1.5, 3.0, 4.5, and 6.0 kGy and then stored at 4 °C for 60 days. Total soluble solids (TSS), total acidity (TA), color, total phenolic content (TPC), total monomeric anthocyanin content (TMC), antioxidant activity, organic acid profile, and microbial analysis were evaluated at regular intervals during the storage. Results indicated that irradiation did not have any significant effect on TSS, while level of TA increased significantly at the dose of 6 kGy (p<0.05). Furthermore, irradiation treatment and storage time led to a significant increase in L⁎ and b⁎ values and a decrease in a⁎ values. Total monomeric anthocyanin content of the irradiated SCJ was lower than that of the non-irradiated one (24% at 3.0 kGy) and also changed toward a more negative direction during the storage (63% at 3.0 kGy for 60 days). There was a significant decrease in the antioxidant activity (DPPH radical scavenging and FRAP assay) in both irradiated and stored SCJs. After irradiation (0–6 kGy), the results showed that the concentration of malic and oxalic acid significantly increased; but, the concentration of ascorbic, citric, fumaric, and succinic acids significantly decreased. Gamma irradiation with doses of ≥3 kGy resulted in overall reduction in microbial loads. Based on the results obtained from the changes of physicochemical properties, antioxidant activity, and microbial analysis, irradiation of SCJ at doses of higher than 3.0 kGy is not recommended. - Highlights: • Sour cherry juice is an abundant source of functional compounds. • Thermal pasteurization is a common food processing method with some adverse effects. • Gamma irradiation has high potential for keeping fruit juice quality. • This technique improved the shelf life

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

    Directory of Open Access Journals (Sweden)

    Gilberto Costa Braga

    2015-02-01

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

  18. 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%.

  19. 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

  20. Safety assessment of street vended juices in Multan-Pakistan: A study on prevalence levels of trace elements

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    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.