Acceleration of pH variation in cloudy apple juice using electrodialysis with bipolar membranes.

Science.gov (United States)

Lam Quoc, A; Lamarche, F; Makhlouf, J

2000-06-01

The purpose of this study was to accelerate pH variation in cloudy apple juice using electrodialysis (ED). The testing was conducted using two ED configurations. The bipolar and cationic membrane configuration showed that reducing the spacing from 8 to 0.75 mm had little effect on treatment time, whereas stacking eight bipolar membranes reduced acidification time by 30%, although the treatment still took too long (21 min). Furthermore, it was not possible to acidify apple juice to a pH of 2.0 to completely inhibit enzymatic browning. The bipolar and anionic membrane configuration helped to accelerate the acidification step by a factor of 3, increasing the yield from 3.3 to 10 L of juice/m(2) membrane/min. Moreover, treatment time was inversely proportional to the size of the membrane stack. The speed at which the pH of acidified juice returned to its initial value was, however, 4 times slower than the speed of acidification, giving a yield of 2.5 L of juice/m(2) membrane/min. By accelerating the acidification step, ED treatment with bipolar and anionic membranes results in more effective polyphenol oxidase activity and more rapid control of juice browning at pH 2.0. Also, the treatment has very little effect on the chemical composition and organoleptic quality of apple juice.

Technical Report for a Study on the Mechanism and Control of Non-Enzymatic Browning Reaction in Gamma-Irradiated Food

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Lee, Ju Woon; Kim, Jae Hun

2007-01-15

Gamma irradiation leads to a non-enzymatic browning reaction (carbonyl -amine reaction) in an aqueous system similar to those induced in a heated one. This reaction may influence the changes of the color in irradiated foods. The intensity of the reaction was dependent on the type of the sugar, if the occurrence is by irradiation or by heating. There was a difference in the browning reaction between irradiation and heating. Although no browning was observed in the heated solution of the non-reducing sugar, the formation of colored products was observed in the irradiated sucrose-lysine solution. It could be explained on the basis that irradiation promotes the breakdown of the glycosidic linkages of the disaccharide, sucrose and the produce of a reducing power. The high molecular weight melanoidin (> MW 12,000-14,000 Da) was produced by gamma irradiation from the non-enzymatic browning reaction between glucose and glycine. The structure of melanoidin was similar to melanodin from heat processing. The results suggested that gamma-irradiation occurred the non-enzymatic browning reaction that is similar the reaction by heat processing. Non-enzymatic browning reaction during gamma-irradiation processing was greatly influenced by pH and medium of reaction system. The brown color development of irradiated sugar solutions with and without glycine is more increased in buffer system especially with alkaline pH than DDW. When food is irradiated, off-color such as browning can be produced due to the non-enzymatic browning reaction and it is influenced by other ions and/or pH of system. This suggests that the browning of irradiated food might be retarded by lowering the pH of the system. Gamma-irradiation produce the free radical and the radiolysis products of sugar and glycine and then they may be condensed to colored products during post-irradiation. However, when the food is irradiated in frozen state, the production of free radical and radiolysis product is inhibited and it

Technical Report for a Study on the Mechanism and Control of Non-Enzymatic Browning Reaction in Gamma-Irradiated Food

International Nuclear Information System (INIS)

Byun, Myung Woo; Lee, Ju Woon; Kim, Jae Hun

2007-01-01

Gamma irradiation leads to a non-enzymatic browning reaction (carbonyl -amine reaction) in an aqueous system similar to those induced in a heated one. This reaction may influence the changes of the color in irradiated foods. The intensity of the reaction was dependent on the type of the sugar, if the occurrence is by irradiation or by heating. There was a difference in the browning reaction between irradiation and heating. Although no browning was observed in the heated solution of the non-reducing sugar, the formation of colored products was observed in the irradiated sucrose-lysine solution. It could be explained on the basis that irradiation promotes the breakdown of the glycosidic linkages of the disaccharide, sucrose and the produce of a reducing power. The high molecular weight melanoidin (> MW 12,000-14,000 Da) was produced by gamma irradiation from the non-enzymatic browning reaction between glucose and glycine. The structure of melanoidin was similar to melanodin from heat processing. The results suggested that gamma-irradiation occurred the non-enzymatic browning reaction that is similar the reaction by heat processing. Non-enzymatic browning reaction during gamma-irradiation processing was greatly influenced by pH and medium of reaction system. The brown color development of irradiated sugar solutions with and without glycine is more increased in buffer system especially with alkaline pH than DDW. When food is irradiated, off-color such as browning can be produced due to the non-enzymatic browning reaction and it is influenced by other ions and/or pH of system. This suggests that the browning of irradiated food might be retarded by lowering the pH of the system. Gamma-irradiation produce the free radical and the radiolysis products of sugar and glycine and then they may be condensed to colored products during post-irradiation. However, when the food is irradiated in frozen state, the production of free radical and radiolysis product is inhibited and it

Enzymatic saccharification of brown seaweed for production of fermentable sugars.

Science.gov (United States)

Sharma, Sandeep; Horn, Svein Jarle

2016-08-01

This study shows that high drying temperatures negatively affect the enzymatic saccharification yield of the brown seaweed Saccharina latissima. The optimal drying temperature of the seaweed in terms of enzymatic sugar release was found to be 30°C. The enzymatic saccharification process was optimized by investigating factors such as kinetics of sugar release, enzyme dose, solid loading and different blend ratios of cellulases and an alginate lyase. It was found that the seaweed biomass could be efficiently hydrolysed to fermentable sugars using a commercial cellulase cocktail. The inclusion of a mono-component alginate lyase was shown to improve the performance of the enzyme blend, in particular at high solid loadings. At 25% dry matter loading a combined glucose and mannitol concentration of 74g/L was achieved. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage

DEFF Research Database (Denmark)

Lu, Henna Fung Sieng; Bruheim, I.; Haugsgjerd, B.O.

2014-01-01

was assessed by peroxide value and anisidine value, measurement of lipid derived volatiles, lipid classes and antioxidants. The non-enzymatic browning reactions were assessed through the measurement of pyrroles, free amino acids content and Strecker-derived volatiles. The increase of incubation temperature......The main objective of this study was to investigate the effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage. Krill oil was incubated at two different temperatures (20 and 40°C) for 28 or 42 days. The oxidative stability of krill oil...

Enzymatic browning and after-cooking darkening of Jerusalem artichoke tubers (Helianthus tuberosus L.)

DEFF Research Database (Denmark)

Bach, Vibe; Bennedbæk-Jensen, Sidsel; Clausen, Morten Rahr

2013-01-01

Jerusalem artichoke tubers (Helianthus tuberosus L.) undergo enzymatic browning when peeled or cut, and turn grey after boiling, due to after-cooking darkening reactions between iron and phenolic acids. In an attempt to reveal the components responsible for these discolouration reactions, sensory...... evaluation and instrumental colour measurements were related to contents of total phenolics, phenolic acids, organic acids and iron in three varieties of raw and boiled Jerusalem artichoke tubers harvested in the autumn and the spring. No differences were found between varieties in sensory evaluated...... enzymatic browning, but Rema and Draga had higher scores than Mari in after-cooking darkening. Jerusalem artichoke tubers had higher contents of total phenolics, phenolic acids and citric acid in the autumn and low contents in the spring, while it was the opposite for malic acid. None of the chemical...

A comparative study between spiral-filter press and belt press implemented in a cloudy apple juice production process.

Science.gov (United States)

De Paepe, Domien; Coudijzer, Katleen; Noten, Bart; Valkenborg, Dirk; Servaes, Kelly; De Loose, Marc; Diels, Ludo; Voorspoels, Stefan; Van Droogenbroeck, Bart

2015-04-15

In this study, advantages and disadvantages of the innovative, low-oxygen spiral-filter press system were studied in comparison with the belt press, commonly applied in small and medium size enterprises for the production of cloudy apple juice. On the basis of equivalent throughput, a higher juice yield could be achieved with spiral-filter press. Also a more turbid juice with a higher content of suspended solids could be produced. The avoidance of enzymatic browning during juice extraction led to an attractive yellowish juice with an elevated phenolic content. Moreover, it was found that juice produced with spiral-filter press demonstrates a higher retention of phenolic compounds during the downstream processing steps and storage. The results demonstrates the advantage of the use of a spiral-filter press in comparison with belt press in the production of a high quality cloudy apple juice rich in phenolic compounds, without the use of oxidation inhibiting additives. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effect of mash maceration on the polyphenolic content and visual quality attributes of cloudy apple juice.

Science.gov (United States)

Mihalev, Kiril; Schieber, Andreas; Mollov, Plamen; Carle, Reinhold

2004-12-01

The effects of enzymatic mash treatments on yield, turbidity, color, and polyphenolic content of cloudy apple juice were studied. Using HPLC-ESI-MS, cryptochlorogenic acid was identified in cv. Brettacher cloudy apple juice for the first time. Commercial pectolytic enzyme preparations with different levels of secondary protease activity were tested under both oxidative and nonoxidative conditions. Without the addition of ascorbic acid, oxidation substantially decreased chlorogenic acid, epicatechin, and procyanidin B2 contents due to enzymatic browning. The content of chlorogenic acid as the major polyphenolic compound was also influenced by the composition of pectolytic enzyme preparations because the presence of secondary protease activity resulted in a rise of chlorogenic acid. The latter effect was probably due to the inhibited protein-polyphenol interactions, which prevented binding of polyphenolic compounds to the matrix, thus increasing their antioxidative potential. The results obtained clearly demonstrate the advantage of the nonoxidative mash maceration for the production of cloud-stable apple juice with a high polyphenolic content, particularly in a premature processing campaign.

Enzymatic browning and after-cooking darkening of Jerusalem artichoke tubers (Helianthus tuberosus L.).

Science.gov (United States)

Bach, Vibe; Jensen, Sidsel; Clausen, Morten R; Bertram, Hanne C; Edelenbos, Merete

2013-11-15

Jerusalem artichoke tubers (Helianthus tuberosus L.) undergo enzymatic browning when peeled or cut, and turn grey after boiling, due to after-cooking darkening reactions between iron and phenolic acids. In an attempt to reveal the components responsible for these discolouration reactions, sensory evaluation and instrumental colour measurements were related to contents of total phenolics, phenolic acids, organic acids and iron in three varieties of raw and boiled Jerusalem artichoke tubers harvested in the autumn and the spring. No differences were found between varieties in sensory evaluated enzymatic browning, but Rema and Draga had higher scores than Mari in after-cooking darkening. Jerusalem artichoke tubers had higher contents of total phenolics, phenolic acids and citric acid in the autumn and low contents in the spring, while it was the opposite for malic acid. None of the chemical parameters investigated could explain the discolouration of the Jerusalem artichoke tubers. Copyright © 2013 Elsevier Ltd. All rights reserved.

Gamma radiation use to avoid enzymatic browning of cassava root (Manihot utilissima Pohl) in natura, peeled

International Nuclear Information System (INIS)

Costa Neto, Pedro Ramos da

1997-01-01

Cassava root was treated with gamma radiation at doses of 2, 4, 6, 8 and 10 kGy to avoid enzymatic browning. The irradiated samples were kept for 9 days at room temperature and evaluated for color and sensorial analysis. Two days after harvest, the control sample showed black spots and alterations of organoleptic characteristics. The irradiated sample with 2 to 6 kGy showed good appearance and acceptability. However, after 9 days of storage, the control and the irradiated (2 to 6 kGy) samples were not safe to eat, only the irradiated cassava with doses of 8 and 10 kGy did not show enzymatic browning and kept the good sensorial characteristics. (author)

Effect of high voltage atmospheric cold plasma on white grape juice quality.

Science.gov (United States)

Pankaj, Shashi Kishor; Wan, Zifan; Colonna, William; Keener, Kevin M

2017-09-01

This study focuses on the effects of novel, non-thermal high voltage atmospheric cold plasma (HVACP) processing on the quality of grape juice. A quality-based comparison of cold plasma treatment with thermal pasteurization treatment of white grape juice was done. HVACP treatment of grape juice at 80 kV for 4 min resulted in a 7.4 log 10 CFU mL -1 reduction in Saccharomyces cerevisiae without any significant (P > 0.05) change in pH, acidity and electrical conductivity of the juice. An increase in non-enzymatic browning was observed, but total color difference was very low and within acceptable limits. Spectrophotometric measurements showed a decrease in total phenolics, total flavonoids, DPPH free radical scavenging and antioxidant capacity, but they were found to be comparable to those resulting from thermal pasteurization. An increase in total flavonols was observed after HVACP treatments. HVACP treatment of white grape juice at 80 kV for 2 min was found to be comparable to thermal pasteurization in all analyzed quality attributes. HVACP has shown the potential to be used as an alternative to thermal treatment of white grape juice. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

The effect of irradiation temperature on the non-enzymatic browning reaction in cooked rice

Energy Technology Data Exchange (ETDEWEB)

Lee, Ju-Woon [Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, PO Box 1266, Jeongeup, Jeonbuk 580-185 (Korea, Republic of); Oh, Sang-Hee [Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, PO Box 1266, Jeongeup, Jeonbuk 580-185 (Korea, Republic of); Kim, Jae-Hun [Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, PO Box 1266, Jeongeup, Jeonbuk 580-185 (Korea, Republic of); Byun, Eui-Hong [Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, PO Box 1266, Jeongeup, Jeonbuk 580-185 (Korea, Republic of); Ree Kim, Mee [Department of Food and Nutrition, Chungnam National University, Gung-Dong 220, Yuseong, Daejeon 305-764 (Korea, Republic of); Baek, Min [Atomic Energy Policy Division, Ministry of Science and Technology, Government Complex-Gwacheon, Kyunggi 427-715 (Korea, Republic of); Byun, Myung-Woo [Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, PO Box 1266, Jeongeup, Jeonbuk 580-185 (Korea, Republic of)]. E-mail: mwbyun@kaeri.re.kr

2007-05-15

The effect of irradiation temperature on the non-enzymatic browning reaction in a sugar-glycine solution and cooked rice generated by gamma irradiation was evaluated in the present study. When the sugar-glycine solution and cooked rice were irradiated at room temperature, the browning reaction was dramatically increased during the post-irradiation period. In the case of irradiation at below the freezing point, the browning by irradiation was retarded during not only irradiation but also a post-irradiation period. The changes of the sugar profile, such as a sugar loss or reducing power of the irradiated sugar-glycine solution and the electron spin resonance signal intensity of the irradiated cooked rice were also decreased with lower irradiation temperature. The present results may suggest that the production of free radicals and a radiolysis product is inhibited during gamma irradiation in the frozen state and it may prevent the browning reaction generated by gamma irradiation from occurring.

The effect of irradiation temperature on the non-enzymatic browning reaction in cooked rice

International Nuclear Information System (INIS)

Lee, Ju-Woon; Oh, Sang-Hee; Kim, Jae-Hun; Byun, Eui-Hong; Ree Kim, Mee; Baek, Min; Byun, Myung-Woo

2007-01-01

The effect of irradiation temperature on the non-enzymatic browning reaction in a sugar-glycine solution and cooked rice generated by gamma irradiation was evaluated in the present study. When the sugar-glycine solution and cooked rice were irradiated at room temperature, the browning reaction was dramatically increased during the post-irradiation period. In the case of irradiation at below the freezing point, the browning by irradiation was retarded during not only irradiation but also a post-irradiation period. The changes of the sugar profile, such as a sugar loss or reducing power of the irradiated sugar-glycine solution and the electron spin resonance signal intensity of the irradiated cooked rice were also decreased with lower irradiation temperature. The present results may suggest that the production of free radicals and a radiolysis product is inhibited during gamma irradiation in the frozen state and it may prevent the browning reaction generated by gamma irradiation from occurring

Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols.

Science.gov (United States)

Zhang, Zhengke; Huber, Donald J; Qu, Hongxia; Yun, Ze; Wang, Hui; Huang, Zihui; Huang, Hua; Jiang, Yueming

2015-03-15

'Guiwei' litchi fruit were treated with 5 ga.i. L(-1) apple polyphenols (APP) and then stored at 25°C to investigate the effects on pericarp browning. APP treatment effectively reduced pericarp browning and retarded the loss of red colour. APP-treated fruit exhibited higher levels of anthocyanins and cyanidin-3-rutinoside, which correlated with suppressed anthocyanase activity. APP treatment also maintained membrane integrity and reduced oxidative damage, as indicated by a lower relative leakage rate, malondialdehyde content, and reactive oxygen species (ROS) generation. The data suggest that decompartmentalisation of peroxidase and polyphenoloxidase and respective browning substrates was reduced. In addition, APP treatment enhanced the activities of antioxidant enzymes (superoxide dismutase, catalase, ascorbate peroxidase and glutathione reductase), as well as non-enzymatic antioxidant capacity (DPPH radical-scavenging activity and reducing power), which might be beneficial in scavenging ROS. We propose that APP treatment is a promising safe strategy for controlling postharvest browning of litchi fruit. Copyright © 2014 Elsevier Ltd. All rights reserved.

Enzymatic browning control in cut apples (Red delicious through a system of active packaging

Directory of Open Access Journals (Sweden)

Felipe Jadán Piedra

2017-03-01

Full Text Available Enzymatic browning is one of the most relevant mechanisms of deterioration that take place in fresh-cut fruit and vegetables, as a consequence of the activity of the polyphenol oxidase enzyme on the phenolic compounds release after cellular lysis . This work is focused on the reduction of these enzymatic activity by an active packaging technology, which make use of a material that incorporates antioxidant active agents. Thus, films of ethylene-vynil alcohol copolymer (EVOH containing a typical food antioxidant, such as ascorbic acid and a polyphenol oxidase-inhibiting agent, the 4-hexylresorcinol have been developed and used to wrap apple slices. The evolution of color, the enzymatic activity and the kinetic of agents release to food simulants were monitored. The results showed an improvement of apple slice color stability and a reduction of the enzymatic activity. The film with 10 % of agents in 3/1 ratio (4-hexylresorcinol/ascorbic acid provided the best results.

Nuclear magnetic resonance characterization of apple juice containing enzyme preparations

International Nuclear Information System (INIS)

Prestes, Rosilene A.; Almeida, Denise Milleo; Barison, Andersson; Pinheiro, Luis Antonio; Wosiacki, Gilvan

2012-01-01

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

Oxidative enzymes activity in sugarcane juice as a function of the planting system

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Tadeu Alcides Marques

2013-03-01

Full Text Available In Brazil, the largest producer of sugarcane in the world, the industrial process transforms this crop into ethanol and/or granulated sugar. Some cultivars exhibit enzymatic browning in the extracted sugarcane juice at levels harmful to the manufacturing process of white granulated sugar. The objective of this study was to assess the effect of sugarcane straw used as soil coverage, the use of different planting systems, and treatments with hydrogel polymer on enzymatic activity. The cultivar RB 86 7515 was sampled for 8 months; the first sample was obtained by cutting the upper portion of the stalk at the internode, which was taken to the laboratory for determination of the enzymatic activity of polyphenoloxidase (PPO and peroxidase (POD. The soil coverage with different forms of straw as well as the planting systems did not change the enzymatic activity of polyphenoloxidase (PPO and peroxidase (POD. The polyphenoloxidase (PPO activity increased with the use of a polymer due to increased polyphenoloxidase (PPO activity in the groove system. The enzymes studied showed changes in activity during the experimental period. The production of sugar at the end of the season (August to November avoids the periods of highest enzymatic activity.

Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.

Science.gov (United States)

Sulaiman, Alifdalino; Farid, Mohammed; Silva, Filipa Vm

2017-04-01

Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage. The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. Apart from the pulsed electric field apple juice stored at room temperature, the processed juice was stable during storage, since the pH and soluble solids remained constant and fermentation was not observed. Polyphenoloxidase did not reactivate during storage. Along storage, the juices' antioxidant activity decreased and total color difference increased (up to 6.8). While the antioxidant activity increased from 86 to 103% with thermosonication and was retained after pulsed electric field, thermal processing reduced it to 67%. The processing increased the total color difference slightly. No differences in the total color difference of the juices processed by the three methods were registered after storage. Thermosonication and pulsed electric field could possibly be a better alternative to thermal preservation of apple juice, but refrigerated storage is recommended for pulsed electric field apple juice.

PENGARUH SORPSI AIR DAN SUHU TRANSISI GELAS TERHADAP LAJU PENCOKLATAN NON-ENZIMATIS PADA PANGAN MODEL [The Effect of Water Sorption and Glass Transition Temperature on Non-Enzymatic Browning Reaction of Food Models

Directory of Open Access Journals (Sweden)

Dede R Adawiyah1

2005-12-01

Full Text Available This research was aimer/ to study the extend of non enzymatic browning reaction in food models containing the mixture of tapioca starch, casein, sucrose and oh at different moisture contents (2.55%, 5.26%, 7.54%, 15.20%. 15.93% and 23.99% and storage temperatures (30, 55 and 700C. The non-enzymatic browning reaction was detected from brown color intensity measured by spechtrophotometer and colorimetric methods. The non-enzymatic browning reaction or food model follow pseudo-zero order reaction, suggesting that browning reaction occurred at moisture content above monolayer zone. T-Tg (T storage - Tg prediction and reaction rate constant (k plots showed that browning reaction occurred at temperature around glass transition and increased significantly at 150 above Tg of casein. Tapioca starch in the food model was under glassy condition. The mobility of substrate increased and diffused at amorphous matrix.

Study on combined effects of acidification and sonication on selected quality attributes of carrot juice during storage

International Nuclear Information System (INIS)

Jabbar, S.; Hu, B.; Ali, S.

2014-01-01

This study evaluated the combined effects of acid blanching and sonication treatments on selected quality parameters of carrot juice stored at 4 degree C for 18 days. Carrots were blanched in acidified water (40g/L citric acid) at 100 degree C for 4 min and the juice was then extracted. Sonication of the juice was done at an amplitude level of 70% and a frequency of 20 kHz for 2 min at 15 degree C, keeping the pulse duration of 5 Sec on and 5 Sec off. As results, the combined treatment of acidification and sonication of carrot juice showed a significant decrease in pH and increase (P < 0.05) in acidity which remained stable during storage period. No significant changes were observed in Brix. Color values (L, a, b) and non enzymatic browning (NEB) influenced significantly in acidified and sonicated carrot juice during storage period. Maximum stability of total phenol, total antioxidant capacity, cloud value and ascorbic acid were also observed in the combined treatment of acidification and sonication. The findings of this study indicated that the combined treatments of acidification and sonication may successfully be utilized for the production of high quality carrot juice with improved stability of total phenol, total antioxidant capacity, cloud value and ascorbic acid during 18 days of storage. (author)

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

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ANDERSON ADRIANO MARTINS MELO

2014-01-01

Full Text Available Browning discoloration after cutting is detrimental for the quality of a number of fruits and vegetables, such as banana, apple, pear, potato, and some roots such as cassava, yam, and others. Browning and softening compromise banana after cut shelf-life in a few hours under cold storage. Therefore, anti-browning compounds have been applied to slices before packing. Some commonly used substances are calcium chloride, ascorbic acid, cysteine and citric acid, in immersed inchemical mixtures. Recent studies have demonstrated the possibility of preserving fresh-cut banana immersed in sweetened fruit juice for relatively longer periods, favoring commercialization. This type of conservation, although widely used in Brazil for fruit salads, consists of a more complex system in a physiological basis, requiring adjustment of the solution parameters, such as sugar concentration, pH and acidity, considering the viability and freshness of the plant tissue. In this short review, we discuss some experimental data and present a new method for preserving fresh-cut banana. Reduction of enzymatic activity, either in temporary dipping treatment or permanent immersion of banana slices is regarded as a key factor for maintaining its quality during cold storage.

Application of Freezing and Thawing in Apple (Malus domestica) Juice Extraction.

Science.gov (United States)

Nadulski, Rafał; Kobus, Zbigniew; Wilczyński, Kamil; Zawiślak, Kazimierz; Grochowicz, Józef; Guz, Tomasz

2016-09-28

The paper presents the results of the research on the impact of enzymatic liquefaction, freezing and thawing on the efficiency of juice pressure extraction from apple pulp and quality of the obtained juices. The research was conducted using three types of pretreatment prior the pressing: crushing and enzymatic liquefaction in temperature of 25 °C, crushing and enzymatic liquefaction in temperature of 45 °C and crushing followed by freezing and thawing of the pulp. The study included three varieties of apples. The juice was obtained using a laboratory basket press. It was determined that the pretreatment of the pulp as well as the varietal characteristics of the fruits have a significant impact on the efficiency of the pressure extraction process. The enzymatic treatment of the pulp, irrespective of the temperature at which it was conducted, significantly increased the efficiency of the process. No effect of the temperature (25 or 45 °C) of enzymatic treatment on the efficiency of the pressure extraction process was found. Pretreatment of the pulp based on freezing and thawing contributes to the increase of efficiency of pressing in the case of two apple cultivars, that is, Idared and Red Delicious. It was showed that total phenolic content, antioxidant activity, the soluble solids content and juice acidity (pH) depend on the pretreatment of the pulp and the varietal characteristics of apples. Following the application of pretreatment of the pulp, an increase was observed in the content of polyphenols and in the antioxidant activity of the juices obtained. © 2016 Institute of Food Technologists®

Effect of thermal treatment on the quality of cloudy apple juice.

Science.gov (United States)

Krapfenbauer, Gottfried; Kinner, Mathias; Gössinger, Manfred; Schönlechner, Regine; Berghofer, Emmerich

2006-07-26

Apple juice from eight different varieties of apples was heated at high-temperature (60-90 degrees C) and short-time (20-100 s) (HTST) combinations. To determine the effect of heating conditions on enzymatic browning and cloud stability in apple juices, the activity of polyphenol oxidase and pectinesterase was analyzed and correlated with the thermal treatment conditions and the quality of the juice. Additional investigations included the measurement of pH value, soluble solid content, titratable acidity, color, and turbidity after 3 and 6 months. The results showed that HTST treatment at 80 degrees C already inactivated polyphenol oxidase, whereas pectinesterase activity was reduced to half and could even at 90 degrees C not be inactivated completely. In fact, highest residual pectinesterase activity was found at 60 degrees C. Heating at 70 degrees C caused stable pectinesterase activity and even a slight increase for 50 and 100 s heating times. Turbidity and lightness increased after HTST treatment. In particular, differences in cloud stability between the varieties were measured. HTST parameters did not correlate with the residual cloud stability after 6 months. The sensory evaluation revealed that only a few combinations were distinguishable. The best stability of cloud and color in relation to heat impact was achieved by HTST treatment between 70 degrees C/100 s and 80 degrees C/20 s.

Chemical and enzymatic fractionation of cell walls from Fucales: insights into the structure of the extracellular matrix of brown algae.

Science.gov (United States)

Deniaud-Bouët, Estelle; Kervarec, Nelly; Michel, Gurvan; Tonon, Thierry; Kloareg, Bernard; Hervé, Cécile

2014-10-01

Brown algae are photosynthetic multicellular marine organisms evolutionarily distant from land plants, with a distinctive cell wall. They feature carbohydrates shared with plants (cellulose), animals (fucose-containing sulfated polysaccharides, FCSPs) or bacteria (alginates). How these components are organized into a three-dimensional extracellular matrix (ECM) still remains unclear. Recent molecular analysis of the corresponding biosynthetic routes points toward a complex evolutionary history that shaped the ECM structure in brown algae. Exhaustive sequential extractions and composition analyses of cell wall material from various brown algae of the order Fucales were performed. Dedicated enzymatic degradations were used to release and identify cell wall partners. This approach was complemented by systematic chromatographic analysis to study polymer interlinks further. An additional structural assessment of the sulfated fucan extracted from Himanthalia elongata was made. The data indicate that FCSPs are tightly associated with proteins and cellulose within the walls. Alginates are associated with most phenolic compounds. The sulfated fucans from H. elongata were shown to have a regular α-(1→3) backbone structure, while an alternating α-(1→3), (1→4) structure has been described in some brown algae from the order Fucales. The data provide a global snapshot of the cell wall architecture in brown algae, and contribute to the understanding of the structure-function relationships of the main cell wall components. Enzymatic cross-linking of alginates by phenols may regulate the strengthening of the wall, and sulfated polysaccharides may play a key role in the adaptation to osmotic stress. The emergence and evolution of ECM components is further discussed in relation to the evolution of multicellularity in brown algae. © The Author 2014. Published by Oxford University Press on behalf of the Annals of Botany Company. All rights reserved. For Permissions, please

Oxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions

DEFF Research Database (Denmark)

Lu, Henna Fung Sieng; Nielsen, Nina Skall; Baron, Caroline P.

2012-01-01

investigated through the measurement of secondary volatile compounds by solid-phase microextraction (SPME) and dynamic headspace (DHS) connected to gas chromatography (GC–MS). Non-enzymatic browning reactions were investigated through the measurement of Strecker derived volatiles, colour changes and pyrrole...

Antioxidant activity of polyphenol-enriched apple juice

Directory of Open Access Journals (Sweden)

Šumić Zdravko M.

2009-01-01

Full Text Available This paper shows that it is possible to improve antioxidant activity of apple juice by extraction of polyphenolic compounds from apple pomace, as waste, and their addition to the apple juice. Raw apple juice was prepared by pressing of apple mash. After thermal treatment of raw apple juice, depectinisation, additional clarification and filtration, the clarified juice was obtained. In raw and clarified apple juice soluble solids, acidity, reducing sugar, total sugars and brown component content were determined, as well as total dry matter, ash, acidity, reducing sugar, total sugars, total pectins, cellulose and starch content in apple mash and pomace. The total cotent of phenolics in clarified apple juice and apple pomace extract, determined spectrophotometrically using the Folin- Ciocalteu reagent, was 0.496 mg/ml and 6.505 mg/g, respectively. The antioxidant activity of clarified and polyphenol-enriched clarified juice (with addition of apple pomace extract in the concentrations 0.05 g, 0.1 g, 0.5 g and 1 g of phenolic compounds per liter of clarified apple juice was examined on stable 1,1-diphenyl-2-picrylhydrazyl (DPPH free radicals. Based on the obtained results it can be concluded that polyphenol-enriched clarified juice was more effective on DPPH radicals than the clarified apple juice.

Effects of Pomegranate Juice Supplementation on Oxidative Stress Biomarkers Following Weightlifting Exercise

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Achraf Ammar

2017-07-01

Full Text Available The aim of this study was to test the hypothesis that pomegranate juice supplementation would blunt acute and delayed oxidative stress responses after a weightlifting training session. Nine elite weightlifters (21.0 ± 1 years performed two Olympic-Weightlifting sessions after ingesting either the placebo or pomegranate juice supplements. Venous blood samples were collected at rest and 3 min and 48 h after each session. Compared to the placebo condition, pomegranate juice supplementation attenuated the increase in malondialdehyde (−12.5%; p < 0.01 and enhanced the enzymatic (+8.6% for catalase and +6.8% for glutathione peroxidase; p < 0.05 and non-enzymatic (+12.6% for uric acid and +5.7% for total bilirubin; p < 0.01 antioxidant responses shortly (3 min after completion of the training session. Additionally, during the 48 h recovery period, pomegranate juice supplementation accelerated (p < 0.05 the recovery kinetics of the malondialdehyde (5.6% and the enzymatic antioxidant defenses compared to the placebo condition (9 to 10%. In conclusion, supplementation with pomegranate juice has the potential to attenuate oxidative stress by enhancing antioxidant responses assessed acutely and up to 48 h following an intensive weightlifting training session. Therefore, elite weightlifters might benefit from blunted oxidative stress responses following intensive weightlifting sessions, which could have implications for recovery between training sessions.

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

OpenAIRE

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

2015-01-01

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

Investigation of lipid oxidation and non-enzymatic browning reactions in marine PL emulsions

DEFF Research Database (Denmark)

Lu, Henna Fung Sieng; Nielsen, Nina Skall; Baron, Caroline P.

Marine phospholipids (PL) have received much attention recently due to their numerous advantages. One of these advantages is their better resistance towards oxidation as compared to fish oil. In addition to the antioxidative properties of α-tocopherol and phospholipids, the better oxidative...... stability of marine PL might be attributed to antioxidative properties of pyrroles formed between oxidised lipids with amine groups from phosphatidylethanolamine (PE) or residues amino acids that are present in marine PL. The main objective of this study was to investigate if the presence of amine group...... of amino acids (leucine, methionine and lysine) from 2 authentic standards (PC and PE) and 2 purified marine PL (LC and MPL) through sonication method. Emulsions were incubated at 60 ºC for 0, 2, 4 and 6 days. Non-enzymatic browning reactions were investigated through measurement of i) Strecker aldehydes...

comparative proximate composition and antioxidant vitamins

African Journals Online (AJOL)

DR. AMINU

Keywords: Comparative, proximate composition, antioxidant vitamins, honey. INTRODUCTION ... solution of inverted sugars and complex mixture of other saccharides ... enzymatic browning in apple slices and grape juice. (Khan, 1985).

Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation.

Science.gov (United States)

Schilling, Susanne; Schmid, Sandra; Jäger, Henry; Ludwig, Michael; Dietrich, Helmut; Toepfl, Stefan; Knorr, Dietrich; Neidhart, Sybille; Schieber, Andreas; Carle, Reinhold

2008-06-25

As an alternative to thermal pasteurization, pulsed electric fields (PEF) were applied to apple juices on laboratory and pilot plant scale, investigating the effects on juice quality. PEF application still falls under the EU Novel Food Regulation. Consequently, extensive investigation of quality parameters is a prerequisite to prove substantial equivalence of juices resulting from the novel process and conventional production, respectively. Juice composition was not affected by PEF treatment. However, browning of the juices provided evidence of residual enzyme activities. On laboratory scale, complete deactivation of peroxidase (POD) and polyphenoloxidase (PPO) was achieved when PEF treatment and preheating of the juices to 60 degrees C were combined. Under these conditions, a synergistic effect of heat and PEF was observed. On pilot plant scale, maximum PPO deactivation of 48% was achieved when the juices were preheated to 40 degrees C and PEF-treated at 30 kV/cm (100 kJ/kg). Thus, minimally processed juices resulted from PEF processing, when applied without additional conventional thermal preservation. Since this product type was characterized by residual native enzyme activities and nondetectable levels of 5-hydroxymethylfurfural, also when preheating up to 40 degrees C was included, it ranged between fresh and pasteurized juices regarding consumers' expectation of freshness and shelf life. Consistent with comparable iron contents among all juice samples, no electrode corrosion was observed under the PEF conditions applied.

Isolation of glycoproteins from brown algae

DEFF Research Database (Denmark)

2015-01-01

The present invention relates to a novel process for the isolation of unique anti-oxidative glycoproteins from the pH precipitated fractions of enzymatic extracts of brown algae. Two brown seaweeds viz, Fucus serratus and Fucus vesiculosus were hydrolysed by using 3 enzymes viz, Alcalase, Viscozyme...

Effect of irradiation and storage on patulin disappearance and some chemical constituents of apple juice concentrate.

Science.gov (United States)

Zegota, H; Zegota, A; Bachmann, S

1988-10-01

The effect of irradiation on the patulin content and on the chemical composition of apple juice concentrate during storage at 4 degrees C over a period of several weeks was investigated. The radiation-induced disappearance of the mycotoxin in relation to the absorbed dose followed an exponential relationship. The radiation dose (D50), i.e., the dose which reduced the patulin content to 50% of its initial value was equal to 0.35 kGy. Storage of the irradiated concentrate had no effect on the patulin content; however, storage did lead to a slight increase in the titratable acidity and a decrease in the amounts of the carbonyl compounds and the ascorbic acid concentration. The development of non-enzymatic browning during storage of the irradiated samples followed the same kinetics as that of the non-irradiated samples.

PARTIAL CHARACTERIZATION OF ENZYMATIC ACTIVITIES PRODUCED BY A WILD STRAIN OF A. NIGER

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María Martos

2012-12-01

Full Text Available Aspergillus niger, isolated from decay citrus peels in the province of Misiones, was able to produce pectinases by submerged fermentation. The enzymatic extract exhibited polygalacturonase, pectinesterase and lyase activities. Others enzymes capable of degrading cell wall polymers were also detected in the enzymatic extract such as cellulases and xylanases. Polygalacturonase was an endo-polygalacturonase. The enzyme exhibited a maximal activity at pH range between 4.5 to 5.0, was stable in the pH range from 2.5 to 5.5 and remained unchanged when was incubated at temperatures lower than 50 ºC. The fungi produced three PG isoenzymes. The enzymatic extract was able to clarify apple juice. The results observed make the pectinolytic enzymes produced by A. niger appropriate for future application in fruit juice processing industries.

Efficiency of enzymatic and other alternative clarification and fining treatments on turbidity and haze in cherry juice

DEFF Research Database (Denmark)

Meyer, Anne Boye Strunge; Köser, C.; Adler-Nissen, Jens

2001-01-01

function. Individual and interactive effects on turbidity and haze formation in precentrifuged and uncentrifuged cherry juice of treatments with pectinase, acid protease, bromelain, gallic acid, and gelatin-silica sol were investigated in a factorial experimental design with 32 different parameter...... combinations. Gelatin-silica sol consistently had the best effect on juice clarity. Centrifugation of cherry juice (10000g for 15 min) prior to clarification treatment significantly improved juice clarity and diminished the rate of haze formation during cold storage of juice. Both treatment of precentrifuged...... cherry juice with Novozym 89L protease and co- addition of pectinase and gallic acid improved cherry juice clarity and diminished haze levels. None of the alternative treatments produced the unwieldy colloids notorious to gelatin- silica sol treatment. The data suggest that several alternative...

Enzymatic browning in avocado (Persea americana) revisited: History, advances, and future perspectives.

Science.gov (United States)

Toledo, Lea; Aguirre, Carolina

2017-12-12

Considering nearly 80 years of research regarding one of the enzymes responsible for catalyzing the formation of pigments in higher animals, plants, fungi and bacteria, this review will focus on collecting and categorizing the existing information about polyphenol oxidase (PPO) in fruits, with particular emphasis on the information in relation to avocado, which is one of the hardiest species in terms of inactivation, has documented dual activity (EC 1.14.18.1/EC 1.10.3.1), and represents one of the oldest challenges for food science research and fruit processors. It is expected that this review will contribute to the further development of the field by highlighting the questions that have arisen during the characterization of PPO, the progress that has been made and the questions that remain today, in addition to new methodologies that are being applied to study this system. Holistic methodologies offer unexplored potential for advancing our understanding of the complex phenomena that govern PPO activity in fruits, because these methodologies will enable the characterization of this family of enzymes in all of its complexity. Subsequently, it will be possible to develop better techniques for controlling enzymatic browning in this valuable fruit.

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

Science.gov (United States)

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

2013-06-01

High hydrostatic pressure as a kind of non-thermal processing might maintain the quality of thermo-sensitive watermelon juice. So, the effect of high hydrostatic pressure treatment on enzymes and quality of watermelon juice was investigated. After high hydrostatic pressure treatment, the activities of polyphenol oxidase, peroxidase, and pectin methylesterase of juice decreased significantly with the pressure (P  0.05). No significant difference was observed in lycopene and total phenolics after high hydrostatic pressure treatment when compared to the control (P > 0.05). Cloudiness and viscosity increased with pressure (P  0.05). a*- and b*-value both unchanged after high hydrostatic pressure treatment (P > 0.05) while L*-value increased but the values had no significant difference among treated juices. Browning degree after high hydrostatic pressure treatment decreased with increase in pressure and treatment time (P hydrostatic pressure had little effect on color of juice. The results of this study demonstrated the efficacy of high hydrostatic pressure in inactivating enzymes and maintaining the quality of watermelon juice.

Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices.

Science.gov (United States)

Oszmiański, Jan; Wojdyło, Aneta; Kolniak, Joanna

2011-07-15

Effects of pomace maceration on yield, turbidity, cloud stability, composition of phenolics, antioxidant activity and colour properties were studied, to evaluate the potential applicability of enzyme preparations in puree-enriched cloudy apple juice production. The yield of mixed juice and puree from pomace obtained in the enzymatic processing of apple ranged from 92.3% to 95.3%, significantly higher than the yield from the control without enzymatic pomace treatment (81.8%). Higher turbidity was obtained upon pomace treatment with Pectinex XXL and Pectinex Ultra SPL enzymes. The total content of phenolic compounds in apple pomace was higher than in raw juices (1520mg/kg and 441mg/L, respectively). The total polyphenol yields were higher in juices treated with Pectinex AFP L-4, Pectinex Yield Mash and Pectinex XXL, as compared to the control treatment. During 6months of storage, a significant change was observed in the content of polyphenols, especially in procyanidin fractions. Crown Copyright © 2011. Published by Elsevier Ltd. All rights reserved.

Sustainable alternative for the food industry: converting whey and orange juice into a micro-filtered beverage

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Rafael Fagnani

Full Text Available ABSTRACT: Enhancing industrial sustainability by converting whey into alternative high value-added products is a scientific trend in food science and technology. However, without other ingredients, rennet, or sour, whey has an unappetizing flavor. This sensory challenge can be overcome by blending it with citrus flavor from orange juice. This study assessed a micro-filtered beverage from whey and orange juice without enzymatic treatment. Four formulations (27:10, 8.6:10, 2.4:10 and 1:10 v/v whey:juice ratio were processed through a 1.4 μm microfiltration system with four different transmembrane pressures (1, 2, 3, and 4.15 bar and then stored at 5 °C for 28 days. The micro-filtered beverage was analyzed for physicochemical, sensorial and microbial changes. It was possible overcome the technological challenges of orange juice microfiltration without enzymatic treatment with high transmembrane pressures. The whey:orange juice ratio was also decisive for permeation. A clear beverage with lower viscosity, turbidity, and protein levels was obtained, without altering mineral concentrations thus showing that the product has good capacity for hydration. The beverage presented good microbiological quality and remained stable for 28 days at 5 °C. Sensory evaluation data indicate that the beverage can be directed to young people and women, regardless of their physical activity. The combination of whey and orange juice can be explored industrially as a micro-filtered beverage, with satisfactory results of physicochemical, microbiological and sensory acceptance.

Combination of membrane technologies for purification of L (+) - lactic acid from juice of banana (Musa AAA, variety Cavendish cultivar Gram naine) obtained from an agroindustrial waste

International Nuclear Information System (INIS)

Murillo Viera, Esteban

2013-01-01

The process that has allowed recovery and purification of the L (+)-acid present in the juice fermented waste produced from banana was developed, treated enzymatically, using tangential nanofiltration. The effect of the enzymatic treatment was evaluated on physical chemical parameters of fermented banana juice. The process parameters of centrifugal clarification and microfiltration were characterized on banana juice as activities prior operations to recovery and purification of lactic acid. The temperature and the transmembrane pressure on the permeate flow and the performance of recovery and purification of lactic acid were evaluated by the ultrafiltration and nanofiltration processes. The properties physico-chemical the banana juice fermented and of the liquid filtrate obtained at the stage recovery and purification of lactic acid were compared by ultrafiltration [es

Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

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Luciana Ercoli

2017-02-01

Full Text Available In this research, the total phenolic content (TPC and antioxidant capacity (FRAP and DPPH•× assays of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO, vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed.

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

Science.gov (United States)

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

2015-06-01

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

Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids.

Science.gov (United States)

Xu, Haining; Zhang, Xiaoming; Karangwa, Eric; Xia, Shuqin

2017-09-01

Up to now, only limited research on enzymatic browning inhibition capacity (BIC) of Maillard reaction products (MRPs) has been reported and there are still no overall and systematic researches on MRPs derived from different amino acids. In the present study, BIC and antioxidant capacity, including 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and Fe 2+ reducing power activity, of the MRPs derived from 12 different amino acids and three reducing sugars were investigated. The MRPs of cysteine (Cys), cystine, arginine (Arg) and histidine (His) showed higher BIC compared to other amino acids. Lysine (Lys)-MRPs showed the highest absorbance value at 420 nm (A 420 ) but very limited BIC, whereas Cys-MRPs, showed the highest BIC and the lowest A 420 . The A 420 can roughly reflect the trend of BIC of MRPs from different amino acids, except Cys and Lys. MRPs from tyrosine (Tyr) showed the most potent antioxidant capacity but very limited BIC, whereas Cys-MRPs showed both higher antioxidant capacity and BIC compared to other amino acids. Partial least squares regression analysis showed positive and significant correlation between BIC and Fe 2+ reducing power of MRPs from 12 amino acids with glucose or fructose, except Lys, Cys and Tyr. The suitable pH for generating efficient browning inhibition compounds varies depending on different amino acids: acidic pH was favorable for Cys, whereas neutral and alkaline pH were suitable for His and Arg, respectively. Increasing both heating temperature and time over a certain range could improve the BIC of MRPs of Cys, His and Arg, whereas any further increase deteriorates their browning inhibition efficiencies. The types of amino acid, initial pH, temperature and time of the Maillard reaction were found to greatly influence the BIC and antioxidant capacity of the resulting MRPs. There is no clear relationship between BIC and the antioxidant capacity of MRPs when reactant type and processing parameters of the Maillard

Impact of primary amine group from aminophospholipids and amino acids on marine phospholipids stability: Non-enzymatic browning and lipid oxidation

DEFF Research Database (Denmark)

Lu, Henna Fung Sieng; Nielsen, Nina Skall; Baron, Caroline P.

2013-01-01

The main objective of this study was to investigate the oxidative stability and non-enzymatic browning reactions of marine PL in the presence or in the absence of primary amine group from aminophospholipids and amino acids. Marine phospholipids liposomal dispersions were prepared from two authentic......) Strecker derived volatiles, (ii) yellowness index (YI), (iii) hydrophobic and (iv) hydrophilic pyrroles content. The oxidative stability of the samples was assessed through measurement of secondary lipid derived volatile oxidation products. The result showed that the presence of PE and amino acids caused...... the formation of pyrroles, generated Strecker derived volatiles, decreased the YI development and lowered lipid oxidation. The lower degree of lipid oxidation in liposomal dispersions containing amino acids might be attributed to antioxidative properties of pyrroles or amino acids....

Enzymatic oxalic acid regulation correlated with wood degradation in four brown-rot fungi

Science.gov (United States)

Anne Christine Steenkjær Hastrup; Frederick Green III; Patricia K. Lebow; Bo Jensen

2012-01-01

Oxalic acid is a key component in the initiation of brown-rot decay and it has been suggested that it plays multiple roles during the degradation process. Oxalic acid is accumulated to varying degrees among brown-rot fungi; however, details on active regulation are scarce. The accumulation of oxalic acid was measured in this study from wood degraded by the four brown-...

Effect of irradiation and blanching on the quality of juices of Spuriopinella bracycarpar during storage

International Nuclear Information System (INIS)

Oh, D.H.; Ham, S.S.; Lee, S.Y.; Park, B.K.; Kim, S.H.; Chung, C.K.; Kang, I.J.

1998-01-01

The research was investigated to determine the effect of irradiation or blanching either alone or in combination on the shelf-life of juices of Spuriopinella bracycarpar during storages. The juices was made from fresh or blanced Spuriopinella bracycarpar and gamma irradiated at the doses (0.5 kGy to 5 kGy). Microbial growth, color change, vitamin C, and sensory evaluation were evaluated during storage at 4 and 25℃. Blanched juices had little effect on the inhibition of microbial growth compared to that of fresh juices. However, significant reduction of microbial counts was observed in the 0.5 kGy irradiation of both juices and inhibition efficiency was greatly increased when irradiated juices was stored at 4℃ rather than at room temperature. Fresh juices without irradiation were little different from the irradiated fresh juices until 20d storage on color change because the juices was rapidly browned immediately after getting the juices from extractor, but blanched juices showed more bright and clear color than that of fresh juices. However, irradiated blanched juices showed greatly reduced the L, a, and b value compared to the non-irradiated blanched juices during storage. The loss of vitamin C from non-irradiated fresh juices was increased during storage and the irradiated fresh juices had little effect on the vitamin C change compared to the non-irradiated fresh juices. However, blanched juices showed less reduction of vitamin C than fresh juices and the irradiated blanched juices had little difference on the vitamin C change compared to the non-irradiated blanched juices, and both treatment showed less vitamin C loss at 4℃ storage. Fresh juces showed more strong grass flavor and biterness than blanched juices and irradiated fresh juices showed little difference on brightness, grass flavor, bitterness, freshness and acceptability, but irradiated blanched juices had better sensory evaluation on grass flavor, bitterness, freshness, and acceptability than non

Active packaging use to inhibit enzymatic browning of apples/ Uso de embalagem ativa na inibição do escurecimento enzimático de maçãs

Directory of Open Access Journals (Sweden)

Giulliano Amaral Viana

2008-08-01

Full Text Available The enzymatic browning is the most limiting factor of fruits and vegetables shelf-life. The objective of this study was to evaluate the effect of an active packaging incorporated with anti-oxidant agents to inhibit apple’s enzymatic browning. Cellulosic films were incorporated with cysteine and sulphite and used to cover apples divided in halves. Browning inhibition was measured by polyphenoloxidase activity and colour analysis (CIE Lab colour system. Low concentration of sulphite (1% showed efficient browning inhibition and higher concentration of cysteine (15% was necessary to reach the same results. Treatments containing cysteine and sulphite resulted in brighter apples and less browning compared with control. The quantity of sulphite released to apples was lower than the limit allowed by legislation, decreasing, in this way, the levels of additives ingested by the consumer. In this study, the effectiveness of active packaging in providing product conservation was confirmed by the inhibition of browning in apples.O escurecimento enzimático é um dos fatores mais limitantes da vida de prateleira de frutas e vegetais. O objetivo desse estudo foi avaliar o efeito do uso de embalagem ativa incorporada com agentes antioxidantes na inibição do escurecimento enzimático de maçãs. Os filmes foram produzidos a base de polímero celulósico e incorporados com sulfito e cisteína para recobrimento de maçãs divididas ao meio. Foi avaliada a inibição do escurecimento através da atividade da polifenoloxidase e pela análise de cor (sistema CIE Lab. Baixas concentrações de sulfito (1% mostraram-se eficientes na inibição do escurecimento das maçãs e altas concentrações de cisteína (15% foram necessárias para a obtenção do mesmo resultado. Os tratamentos tanto com sulfito quanto com cisteína, comparados com os tratamentos controle, proporcionaram maior brilho às maçãs e menor escurecimento. O teor de sulfito liberado para a ma

The properties of main oxidases associated with enzymatic ...

African Journals Online (AJOL)

Lenovo User

2012-07-03

Jul 3, 2012 ... 1College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018,. People's Republic of China. 2The Central Hospital of Taian, Taian, Shandong ... pear vinegar, preserved pear and canned pear. However, enzymatic browning during processing impairs sensory.

Enzymatic decolourisation of Methyl Orange and Bismarck Brown using crude peroxidase from Armoracia rusticana

Science.gov (United States)

Ambatkar, Mugdha; Mukundan, Usha

2015-12-01

The decolourisation of Methyl Orange (MO) and Bismarck Brown (BB) by crude peroxidase from Armoracia rusticana (Horseradish) was studied by varying different reaction parameters. The pH of the reaction mixture, initial dye concentration, amount of enzyme and hydrogen peroxide concentration were optimised for ambient temperatures (30 ± 2 °C). The optimum pH for decolourisation was 4.0 (72.95 %) and 3.0 (79.24 %) for MO and BB, respectively. Also it was found that the Chemical Oxygen Demand of the enzyme-treated sample was significantly lower than that of the untreated controls for both dyes. The addition of a complex iron salt like Ferric EDTA was found to enhance the decolourisation of both dyes at pH 6.0, showing an increase of 8.69 % and 14.17 % in the decolourisation of MO and of BB, respectively. The present study explores the potential of crude peroxidase from horseradish to decolourise representative monoazo and diazo dyes, MO and BB, respectively. An attempt has been made to utilise a crude enzyme with appreciable activity obtained after minimal processing for the decolourisation of the aforesaid dyes. The findings of this study would find application in the enzymatic treatment of wastewater containing azo dyes.

Optimisation of low temperature extraction of banana juice using commercial pectinase.

Science.gov (United States)

Sagu, Sorel Tchewonpi; Nso, Emmanuel Jong; Karmakar, Sankha; De, Sirshendu

2014-05-15

The objective of this work was to develop a process with optimum conditions for banana juice. The procedure involves hydrolyzing the banana pulp by commercial pectinase followed by cloth filtration. Response surface methodology with Doehlert design was utilised to optimize the process parameters. The temperature of incubation (30-60 °C), time of reaction (20-120 min) and concentration of pectinase (0.01-0.05% v/w) were the independent variables and viscosity, clarity, alcohol insoluble solids (AIS), total polyphenol and protein concentration were the responses. Total soluble sugar, pH, conductivity, calcium, sodium and potassium concentration in the juice were also evaluated. The results showed reduction of AIS and viscosity with reaction time and pectinase concentration and reduction of polyphenol and protein concentration with temperature. Using numerical optimization, the optimum conditions for the enzymatic extraction of banana juice were estimated. Depectinization kinetics was also studied at optimum temperature and variation of kinetic constants with enzyme dose was evaluated. Copyright © 2013 Elsevier Ltd. All rights reserved.

Study on the technology of compound enzymatic hydrolysis of whole passion fruit

Science.gov (United States)

Yang, Yu-xia; Duan, Zhen-hua; Kang, Chao; Zhu, Xiang-hao; Li, Ding-jin

2017-12-01

Fresh Whole Passion Fruit was used as raw material, The enzymatic hydrolysis technology of Passion Fruit by Complex enzyme were studied, The effects of enzyme dosage, Enzyme ratio(cellulose: pectinase), pH, temperature and time on the hydrolysis were investigated by single-tests and orthogonal tests, the hydrolysis indicators of single-factor tests and orthogonal tests were juice yield. The optimal hydrolysis conditions of Passion Fruit by Complex enzyme were enzyme dosage 0.12%, Enzyme ratio 5:1, hydrolysis temperature 50°C, pH4.0 and time 3.5 h. Under such conditions, juice yield of Passion Fruit was 92.91%.

Effects of high-pressure argon and nitrogen treatments on respiration, browning and antioxidant potential of minimally processed pineapples during shelf life.

Science.gov (United States)

Wu, Zhi-shuang; Zhang, Min; Wang, Shao-jin

2012-08-30

High-pressure (HP) inert gas processing causes inert gas and water molecules to form clathrate hydrates that restrict intracellular water activity and enzymatic reactions. This technique can be used to preserve fruits and vegetables. In this study, minimally processed (MP) pineapples were treated with HP (∼10 MPa) argon (Ar) and nitrogen (N) for 20 min. The effects of these treatments on respiration, browning and antioxidant potential of MP pineapples were investigated after cutting and during 20 days of storage at 4 °C. Lower respiration rate and ethylene production were found in HP Ar- and HP N-treated samples compared with control samples. HP Ar and HP N treatments effectively reduced browning and loss of total phenols and ascorbic acid and maintained antioxidant capacity of MP pineapples. They did not cause a significant decline in tissue firmness or increase in juice leakage. HP Ar treatments had greater effects than HP N treatments on reduction of respiration rate and ethylene production and maintenance of phenolic compounds and DPPH(•) and ABTS(•+) radical-scavenging activities. Both HP Ar and HP N processing had beneficial effects on MP pineapples throughout 20 days of storage at 4 °C. Copyright © 2012 Society of Chemical Industry.

Caracterização do suco de araçá vermelho (Psidium cattleianum Sabine extraído mecanicamente e tratado enzimaticamente = Characterization of red araçá juice (Psidium cattleianum Sabine mechanically extracted and enzymatically treated

Directory of Open Access Journals (Sweden)

Marli da Silva Santos

2007-12-01

Full Text Available A partir do fruto de araçá vermelho, elaboraram-se dois tipos de sucos, mediante processamento mecânico, em que se obteve o suco S-1 e após tratamento enzimático de S-1 obteve-se o suco S-2, os quais foram analisados e monitorados durante quatro meses. As amostras de suco foram avaliadas reologicamente e quanto à estabilidadepor análises físico-químicas e microbiológicas. A aceitabilidade dos sucos foi avaliada por meio de análise sensorial, utilizando escala hedônica. O suco S-2 apresentou um rendimento de 73%. O tratamento enzimático elevou o rendimento do suco e reduziu a viscosidade, além de preservar a composição química e aumentar a extração de compostosfenólicos, resultando em um produto final com aspectos sensoriais pronunciados. From the red araçá fruit two types of juice were elaborated: S-1, obtained by mechanical processing and S-2 obtained from theenzymatic treatment of S-1. The juices were analyzed and monitored for four months. The samples were evaluated rheologically and also for stability by, physiochemical and microbiologic analyses. The acceptability of the juices was evaluated by sensorial analysisusing hedonic scale. The juice S-2 presented a high yield of 73%. The enzymatic treatment raised juice yield and reduced viscosity. In addition it preserved the chemical composition and raised the extraction of phenolic compounds, resulting on a final product of remarkable sensorial aspects.

Efeito dos complexos enzimáticos clarificantes Clarex e CEC1-CTAA sobre a qualidade do suco de banana Effect of enzymatic clarifier complexes Clarex and CEC1-CTAA on the quality of banana juice

Directory of Open Access Journals (Sweden)

Marisa Helena Cardoso

1999-05-01

Full Text Available Neste trabalho foi observado o efeito dos complexos enzimáticos clarificantes Clarex e CEC1-CTAA, adicionados na proporção de 0,03% v/p sobre purê de banana (Musa cavendishii, em condições amenas de hidrólise (40ºC, 15 minutos visando determinar a qualidade, aqui representada pelos indicadores: rendimento; viscosidade; Brix; pH; composição centesimal; contagens de bolores e leveduras e de mesófilos, e propriedades sensoriais de cor, aroma, sabor e corpo dos sucos de banana clarificados. O suco clarificado com Clarex apresentou-se significativamente (p The effect of the clarifier enzymatic complexes Clarex and CEC1-CTAA, used in the proportion 0.03% v/w in industrialized banana (Musa cavendishii pulp, at the conditions of gentle hydrolysis 40 degree Celsius, 15 minutes, was observed to determine the quality here represented by indicators such as yield, viscosity, Brix, pH, centesimal composition, counts of moulds and yeasts and of mesophilics, and sensorial properties of color, aroma, flavor and body by both clarified banana juices. The juice clarified by Clarex was significantly (p < 0.01 more yellow, less grey, less opaque and less viscous than that obtained with CEC1-CTAA. There was no significant difference between the means of aroma of fresh banana and flavor in these juices. Furthermore, the values obtained for flavor for both juices were judged good (6.72 and 6.05 for the juices clarified with Clarex and CEC1- CTAA, respectively, because they were up the middle of the scale (from 0 to 10.

Non-Enzymatic-Browning-Reaction: A Versatile Route for Production of Nitrogen-Doped Carbon Dots with Tunable Multicolor Luminescent Display

Science.gov (United States)

Wei, Weili; Xu, Can; Wu, Li; Wang, Jiasi; Ren, Jinsong; Qu, Xiaogang

2014-01-01

The non-enzymatic browning, namely Maillard reaction is commonly invoked to account for abiotic chemical transformations of organic matter. Here we report a new reaction pathway via the Maillard reaction to systematically synthesize a series of nitrogen-doped carbon dots (C-dots) with superhigh quantum yield (QY) and tunable multicolor luminescent displayment. The starting materials are glucose and the serial amino acid analogues which allow systemically controlling luminescent and physicochemical properties of C-dots at will. Unexpectedly, the as-prepared C-dots possess bright photoluminescence with QY up to 69.1% which is almost the highest ever reported, favorable biocompatibility, excellent aqueous and nonaqueous dispersibility, ultrahigh photostability, and readily functionalization. We have demonstrated that they are particularly suitable for multicolor luminescent display and long-term and real-time cellular imaging. Furthermore, the methodology is readily scalable to large yield, and can provide sufficient amount of C-dots for practical demands.

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 (p<0.05) increased red color intensity by 37% and ACY concentration by 41%, compared to the control. After 16-day storage, the BI of gallic acid-added juice was significantly lower (0.80 vs 1.00) than the control juice. The outcome of this research provided a potential solution of using gallic acid to preserve a health-beneficial component (ACYs), and endogenous red color in cranberry juice. Copyright © 2016 Elsevier Ltd. All rights reserved.

Acid pretreatment and enzymatic saccharification of brown seaweed for polyhydroxybutyrate (PHB) production using Cupriavidus necator.

Science.gov (United States)

Azizi, Nahid; Najafpour, Ghasem; Younesi, Habibollah

2017-08-01

The brown seaweed Sargassum sp. was used as a feedstock to produce polyhydroxybutyarte (PHB) using Cupriavidus necator PTCC 1615. In order to release monomeric sugars, dilute acid hydrolysis of Sargassum sp. biomass was followed by enzymatic saccharification. In addition, the effect of different nitrogen sources was evaluated for PHB production. The fermentation of hydrolysate with the ammonium sulfate as selected nitrogen source resulted PHB yield of 0.54±0.01g/g reducing sugar. Then, NaCl was used as external stress factor which was added to the media. Addition of 8g/L NaCl had a positive impact on high PHB yield of 0.74±0.01g/g reducing sugar. Increasing trend of NaCl concentration to 16g/L was found to inhibit the production of PHB. Based on obtained results using 20g/L of reducing sugar, at desired condition the highest cell dry weight and PHB concentrations were 5.36±0.22 and 3.93±0.24g/L, respectively. The findings of this study reveal that Sargassum sp. is a promising feedstock for biopolymer production. The characteristics of produced PHB were analyzed by FTIR, differential scanning calorimetry and 1 H NMR. Copyright © 2017 Elsevier B.V. All rights reserved.

Improvement of flavor and viscosity in hot and cold break tomato juice and sauce by peel removal.

Science.gov (United States)

Mirondo, Rita; Barringer, Sheryl

2015-01-01

Tomatoes are typically not peeled before being made into juice but the peels contain enzymes that affect the odor, flavor, and viscosity of the juice. The peels are removed in the finisher, but their presence during the break process may affect quality. Juice was processed from peeled and unpeeled tomatoes using hot or cold break. The juices were pasteurized by high temperature short time (HTST), low temperature long time (LTLT), or with a retort. The control samples were treated with 10% calcium chloride to stop enzymatic activity in the juice. Sauce was made from juice and the tomato products were analyzed for volatiles, color, viscosity, and by sensory. Cold break juice made with peel contained higher levels of some lipoxygenase-, carotenoid-, and amino acid-derived volatiles, than the juice made without peel. Because of the lack of enzyme activity, hot break juices had lower levels of these volatiles and there was no significant difference between hot break juices made with and without peel. CaCl2 -treated and HTST juice had higher levels of most of the volatiles than LTLT, including the lipoxygenase-derived volatiles. The presence of peel produced a significant decrease in the viscosity of the cold break juice and sauce. There was no significant difference in the hue angle, total soluble solids, pH, titratable acidity, and vitamin C for most of the treatments. The texture, flavor, and overall liking of cold break juice made without peel were preferred over cold break juice made with peel whereas the color was less preferred. Between the sauces no significant differences in preference were obtained. © 2014 Institute of Food Technologists®

Effect of Maillard browning reaction on protein utilization and plasma amino acid response by rainbow trout (Salmo gairdneri).

Science.gov (United States)

Plakas, S M; Lee, T C; Wolke, R E; Meade, T L

1985-12-01

The effect of the Maillard browning reaction in the diet of rainbow trout (Salmo gairdneri) on growth and amino acid availability was investigated. Chemical and enzymatic hydrolysis methods were applied for the detection of the losses of amino acids in a model protein browning system. Arginine and lysine exhibited the greatest losses in the mixture of fish protein isolate and glucose stored for 40 d at 37 degrees C. The apparent digestibility and absorption of individual amino acids, particularly lysine, was lower in trout fed browned protein than in those fed the control protein. Plasma lysine levels were significantly depressed, while the plasma levels of glucose and most other amino acids were elevated in relation to the loss in nutritive value of dietary protein after browning. The early Maillard reaction derivative of lysine, epsilon-deoxy-fructosyl-lysine, was recovered from browned protein (by using the in vitro enzymatic hydrolysis procedure) and from the plasma of trout fed browned protein. Analysis of plasma free amino acids provided an indication of lysine bioavailability and identified lysine as the first-limiting amino acid in the diets containing browned protein.

Effect of Thermal Processing towards Lipid Oxidation and Non-enzymatic Browning Reactions of Antartic Krill (Euphausia superba) Meal.

Science.gov (United States)

Liu, Yanzi; Cong, Peixu; Li, Beijia; Song, Yu; Liu, Yanjun; Xu, Jie; Xue, Changhu

2018-04-13

Antarctic krill is a huge source of biomass and prospective high-quality lipid source. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), nutritionally important lipid components with poor oxidative stability, were used as markers of oxidation during thermal processing of Antarctic krill (Euphausia superba) meal by evaluating the lipolysis, lipid oxidation, and non-enzymatic browning reactions. Liquid chromatography-mass spectrometry of the phospholipids (PLs) and the main oxidation products of free fatty acids (FFAs) and phosphatidylcholine (PC) was effective for evaluating the oxidation of EPA and DHA. During boiling, oxidation of EPA and DHA in the FFA and PC fractions and hydrolysis of the fatty acids at the sn-2 position of the PLs were predominant. The changes in PC during drying were mainly attributed to the oxidation of EPA and DHA. Heat treatment increased the oxidation products and concentration of hydrophobic pyrrole owing to pyrrolization between phosphatidylethanolamine (PE) and the lipid oxidation products. The lipid oxidation level of Antarctic krill increased after drying, owing to prolonged heating under the severe conditions. This article is protected by copyright. All rights reserved.

Development of ice cream based sugar cane juice and sensory evaluation with children

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Vanessa Pedro da Silva

2014-02-01

Full Text Available Ice cream is a tasty and nutritious source of protein and calcium, but it is deficient in some minerals, as iron, but it is found in sugar cane juice, which is a source of minerals such as iron, phosphorus, calcium, sodium among others. The objective of the present study are: to develop sugar cane juice ice cream, in order to increase the mineral content replacing refined sugar and water during the manufacturing process by sugar cane juice; to analyze its physical-chemical composition; to check your sensory acceptance with children. Three formulations were prepared from sugar cane juice ice cream: sugar cane juice ice cream (SC, sugar cane juice ice cream with molasses (SCM and sugar cane juice ice cream with brown sugar (SCR. Sensory evaluation was conducted with 120 children (62 boys and 58 girls from 8 to 10 years old, students from 3rd to 5th years of primary school. Sensory tests were ordering-preference, intention to use and acceptance with facial hedonic scale of 7 points. The results of physico-chemical and acceptance testing were statistically analyzed by analysis of variance (ANOVA, the scores compared by Tukey test (p ? 0.05 and the result of the sensory test ordering-preference were assessed using the Friedman. The ice cream it presents has a reduced fat content because it was formulated with palm trans-fat free. The use of sugar cane juice in the formulation of the ice cream increased the amount of minerals when compared to ordinary ice cream. Therefore, sugar cane juice ice cream demonstrated to be more healthy and nutritious compared with traditional ice cream, besides being source of calcium, iron and phosphorus; serving the needs of the recommended daily intake (IDR for children from 7 to 10 years old. About the sensory evaluation, all formulations of sugar cane juice ice cream obtained great sensory acceptance among children in all sensory attributes evaluated, showing excellent percentages of acceptance and intention to use by

Teeth re-whitening effect of strawberry juice on coffee stained teeth

OpenAIRE

Annisya Pramesti; Tadeus Arufan Jasrin; Opik Taofik Hidayat

2018-01-01

Many people favor coffee. However, regarding health and aesthetic dentistry, coffee gives a negative effect. Tanin in coffee causes a brown stain on the tooth surface. Therefore, in aesthetic dental care, teeth whitening has become popular matter. One of the natural ingredients used for teeth whitening treatment is strawberry. The purpose of this study was to obtained data regarding the effect of strawberry juice on the re-whitening process of the coffee-stained tooth enamel surface. This stu...

Sourcing and bioprocessing of brown seaweed for maximizing glucose release

DEFF Research Database (Denmark)

Manns, Dirk Martin

maximum levels of glucose. The first requirement was to develop a robust methodology, including acid hydrolysis and analytical composition analysis, to quantitatively estimate the carbohydrate composition of the brown seaweeds. The monosaccharide composition of four different samples of brown seaweeds...... with lower enzyme loading. Simple application of only the cellulase preparation enabled the release of only half of the present glucose after 8 h. Analysis after the enzymatic treatment indicated a potential extraction of proteins from the solid residue and the sulfated polysaccharide fucoidan solubilized...

Effects of gamma irradiation on the radiation-resistant bacteria and polyphenol oxidase activity in fresh kale juice

International Nuclear Information System (INIS)

Kim, Dongho; Song, Hyunpa; Lim, Sangyong; Yun, Hyejeong; Chung, Jinwoo

2007-01-01

Gamma radiation was performed to prolong the shelf life of natural kale juice. The total aerobic bacteria in fresh kale juice, prepared by a general kitchen process, was detected in the range of 10 6 cfu/ml, and about 10 2 cfu/ml of the bacteria survived in the juice in spite of gamma irradiation treatment with a dose of 5 kGy. Two typical radiation-resistant bacteria, Bacillus megaterium and Exiguobacterium acetylicum were isolated and identified from the 5 kGy-irradiated kale juices. The D 10 values of the vegetative cell and endospore of the B. megaterium in peptone water were 0.63±0.05 and 1.52±0.05 kGy, respectively. The D 10 value of the E. acetylicum was calculated as 0.65±0.06 kGy. In the inoculation test, the growth of the surviving B. megaterium and E. acetylicum in the 3-5 kGy-irradiated kale juice retarded and/or decreased significantly during a 3 d post-irradiation storage period. However, there were no significant differences in the residual polyphenol oxidase activity and browning index between the nonirradiated control and the gamma irradiated kale juice during a post-irradiation period

Effects of gamma irradiation on the radiation-resistant bacteria and polyphenol oxidase activity in fresh kale juice

Science.gov (United States)

Kim, Dongho; Song, Hyunpa; Lim, Sangyong; Yun, Hyejeong; Chung, Jinwoo

2007-07-01

Gamma radiation was performed to prolong the shelf life of natural kale juice. The total aerobic bacteria in fresh kale juice, prepared by a general kitchen process, was detected in the range of 10 6 cfu/ml, and about 10 2 cfu/ml of the bacteria survived in the juice in spite of gamma irradiation treatment with a dose of 5 kGy. Two typical radiation-resistant bacteria, Bacillus megaterium and Exiguobacterium acetylicum were isolated and identified from the 5 kGy-irradiated kale juices. The D10 values of the vegetative cell and endospore of the B. megaterium in peptone water were 0.63±0.05 and 1.52±0.05 kGy, respectively. The D10 value of the E. acetylicum was calculated as 0.65±0.06 kGy. In the inoculation test, the growth of the surviving B. megaterium and E. acetylicum in the 3-5 kGy-irradiated kale juice retarded and/or decreased significantly during a 3 d post-irradiation storage period. However, there were no significant differences in the residual polyphenol oxidase activity and browning index between the nonirradiated control and the gamma irradiated kale juice during a post-irradiation period.

New vineyard fields: Grape Juice. Selection of grapevine species, juice making, stabilization / Nouvelle filière : jus de raisin. Sélection des cépages, élaboration, stabilisation

Directory of Open Access Journals (Sweden)

Escudier Jean-Louis

2016-01-01

Full Text Available Proposed by FOULON-SOPAGLY society and INRA, a six years applied research program was developed in France to enable creation of create specific lines to elaborate high quality juice with new adapted grapevine varieties and specialized vineyards, with adapted technology. 448 vine varieties from INRA Vassal first international collection of grapevine species were evaluated to finally select 14: 2 V.vinifera,9 hybrids, and 3 from INRA creation (ref A. Bouquet by hybridization. These last references, obtained from 4 or 5 back crossing between Muscadinia. rotondifolia.X.V.vinifera, have in particular a high level of resistance against mildew and oidium.These varieties have RUN 1 and RPV1. resistance genes, with several other secondary genes on one chromosome locus. This makes access to organic market easier. Agronomic criteria are studied for this selection. Among the 14 selected grapevine species, some have high level of polyphenols (6 times more than alicante. Others (white and red have a high aromatic potential. Others have a low sugar content 135 g/l to 150 g/l and adapted sugar/ acidity ratio. -In the cellar: The absence of fermentation and alcohol requires optimization of the process for juice making. For example by increasing polyphenols extraction and colour stability by using thermo-treatment. Flash release process coupled with enzymatic soaking on grapes at 45°C for example, increases 2 or 3 fold polysaccharide juice content, and increases anthocyanins extraction and hence colour intensity. With this process the draining of grape marc and juice production increase. Pressure technology by on line horizontal decanter is possible. -In juice storehouse. Electro membrane process, (oenodia membrane process with specific membranes gives possibilities to achieve two objectives on juice: - Decrease pH and increase acidity of juice and colour stabilization, without any additive.

Teeth re-whitening effect of strawberry juice on coffee stained teeth

Directory of Open Access Journals (Sweden)

Annisya Pramesti

2018-01-01

Full Text Available Many people favor coffee. However, regarding health and aesthetic dentistry, coffee gives a negative effect. Tanin in coffee causes a brown stain on the tooth surface. Therefore, in aesthetic dental care, teeth whitening has become popular matter. One of the natural ingredients used for teeth whitening treatment is strawberry. The purpose of this study was to obtained data regarding the effect of strawberry juice on the re-whitening process of the coffee-stained tooth enamel surface. This study was a pure experimental in-vitro using Friedman and Wilcoxon Matched Pairs Tests for statistical analysis. The population of this study was anterior teeth. The samples were maxillary central incisors. The sampling technique using sample size determination based on the testing formulas of the difference of two average data pairs resulted in 11 specimens. The result of the research showed that all coffee-stained teeth sample had an increasing enamel colour index. The samples were then applied with strawberry juice resulted in a significant average difference colour index value indicated by p<0.001. The conclusion of this research indicated that there was an effect of strawberry juice on the coffee-stained teeth re-whitening process.

Comparison of the nutrient content of fresh fruit juices vs commercial fruit juices.

Science.gov (United States)

Densupsoontorn, Narumon; Jirapinyo, Pipop; Thamonsiri, Nuchnoi; Wongarn, Renu; Phosuya, Panarat; Tritiprat, Amornrat; Patraarat, Siriphan; Pidatcha, Pannee; Suwannthol, Lerson

2002-08-01

To compare the types and quantities of carbohydrate, electrolytes, pH and osmolarity of fresh fruit juices and commercial fruit juices. Forty kinds of fresh fruits available in Thai markets were analyzed for types and quantities of carbohydrate, electrolyte, pH and osmolarity and compared with previously obtained data for commercial fruit juices. Most fresh fruit juices did not contain sucrose, whereas, commercial fruit juices mostly have sucrose in the range of 3-112 g/L. Although both fruit juices were acidic (pH varied from 3.6-6.7 and 3.2-5.8 of fresh juice and commercial juice), fresh fruit juices had a more neutral pH than commercial fruit juices. Apple, guava, orange, pear, and pineapple juices from commercial fruit juices had a high osmolarity compared with fresh fruit juices. All types of fresh fruit juices contained less sodium than commercial ones, whereas, most fresh fruit juices contained more potassium, phosphorus, and magnesium than commercial fluids. The nutrient content of fresh fruit juices and commercial fruit juices from the same kinds of fruits are not the same, possibly due to the manufacturing process. Therefore, physicians should know the composition of fruit juices in order to advise patients properly.

Comparison of analytical methods for prediction of prefermentation nutritional status of grape juice

OpenAIRE

Gump, B. H.; Zoecklein, B. W.; Fugelsang, K. C.; Whiton, R. S.

2002-01-01

Five methods for evaluating nitrogen status were compared using 70 Cabernet Sauvignon juice samples: nitrogen by o-phthaldialdehyde (NOPA), arginine NOPA, enzymatic ammonia, Formol, and high-performance liquid chromatography (HPLC). Parallel recovery studies using model solutions of various amino acids and ammonia, presented singly and in combination, were also conducted. The results from two fruit-processing methods were compared using immature and mature berries. NOPA measurements were sign...

Effective production of fermentable sugars from brown macroalgae biomass.

Science.gov (United States)

Wang, Damao; Kim, Do Hyoung; Kim, Kyoung Heon

2016-11-01

Brown macroalgae are renewable and sustainable biomass resources for the production of biofuels and chemicals, owing to their high levels of carbohydrates and low levels of lignin. To increase the biological usage of brown macroalgae, it is necessary to depolymerize the polysaccharides that generate macroalgal monomeric sugars or sugar derivatives and to convert them into fermentable sugars for the production of biofuels and chemicals. In this review, we discuss the chemical and enzymatic saccharification of the major carbohydrates found in brown macroalgae and the use of the resulting constituents in the production of biofuels and chemicals, as well as high-value health-benefiting functional oligosaccharides and sugars. We also discuss recently reported experimental results, novel enzymes, and technological breakthroughs that are related to polysaccharide depolymerization, fermentable sugar production, and the biological conversion of non-favorable sugars for fermentation using industrial microorganisms. This review provides a comprehensive perspective of the efficient utilization of brown macroalgae as renewable resources for the production of biofuels and chemicals.

Drying characteristic, enzyme inactivation and browning pigmentation kinetics of controlled humidity-convective drying of banana slices

Science.gov (United States)

Sarpong, Frederick; Yu, Xiaojie; Zhou, Cunshan; Oteng-Darko, Patricia; Amenorfe, Leticia Peace; Wu, Bengang; Bai, Junwen; Ma, Haile

2018-04-01

Investigating the kinetics of enzyme activities and browning indexes in food are very essential in understanding the enzyme inactivation and browning pigmentation reaction during drying processing. In order to understand and predict accurately the enzyme inactivation and browning pigmentation of banana slices using Relative Humidity (RH)-convective hot air dryer aided by ultrasound (US) pretreatment, this study was conducted. Drying was carried out with 20 kHz frequency of US-pretreatment using three durations (10 20 and 30 min) and RH (10 20 and 30%) conditions at 70 °C and 2.0 m/s air velocity. The kinetic study of both enzyme inactivation and browning pigmentation results were compared to their relevance of fit in terms of coefficient of correlation (R2), the root mean square error (RMSE) and the reduced chi-square (χ 2). First order and second-order polynomial kinetic model fitted well for enzyme inactivation and browning indexes respectively. Both enzymes inactivation kinetics and enzymatic browning index (EBI) declined significantly (p drying time in all drying conditions and rate of decrease intensified in longer US-pretreatment duration and lower RH conditions. However, shorter US-pretreatment duration and higher RH conditions reduced the non- enzymatic browning index (NBI) significantly. Again, longer US-pretreatment duration and lower RH shortened the drying time but adversely created more microspores from the micrograph study. Longer US pretreatment and lower RH decrease significantly (p < 0.05) the L* and b* values whereas the a* values was increased.

Involvement of phenoloxidase in browning during grinding of Tenebrio molitor larvae

NARCIS (Netherlands)

Janssen, Renske H.; Lakemond, Catriona M.M.; Fogliano, Vincenzo; Renzone, Giovanni; Scaloni, Andrea; Vincken, Jean-Paul

2017-01-01

Insects are investigated as alternative protein source to meet the increasing demand for proteins in the future. Enzymatic browning occurring during grinding of insect and subsequent extraction of proteins can influence the proteins’ properties, but it is unclear which enzymes are responsible for

Expression analysis of polyphenol oxidase isozymes by active staining method and tissue browning of head lettuce (Lactuca sativa L.).

Science.gov (United States)

Noda, Takahiro; Iimure, Kazuhiko; Okamoto, Shunsuke; Saito, Akira

2017-08-01

Browning of plant tissue is generally considered attributable to enzymatic oxidation by polyphenol oxidase (PPO). Electrophoresis followed by activity staining has been used as an effective procedure to visually detect and isolate isozymes; however, it has not been applied for examination of various PPO isozymes in lettuce. Our study demonstrated that different lettuce PPO isozymes could be detected at different pH in active staining, and multiple isozymes were detected only under alkaline conditions. As a result, we concluded that activity staining with approximately pH 8 enabled to detect various PPO isozymes in lettuce. By expression analysis of the PPO isozymes after wounding, PPO isozymes that correlated with time-course of tissue browning were detected. The wound-induced PPO may play a key role in enzymatic browning.

Food-drug interactions precipitated by fruit juices other than grapefruit juice: An update review.

Science.gov (United States)

Chen, Meng; Zhou, Shu-Yi; Fabriaga, Erlinda; Zhang, Pian-Hong; Zhou, Quan

2018-04-01

This review addressed drug interactions precipitated by fruit juices other than grapefruit juice based on randomized controlled trials (RCTs). Literature was identified by searching PubMed, Cochrane Library, Scopus and Web of Science till December 30 2017. Among 46 finally included RCTs, six RCTs simply addressed pharmacodynamic interactions and 33 RCTs studied pharmacokinetic interactions, whereas seven RCTs investigated both pharmacokinetic and pharmacodynamic interactions. Twenty-two juice-drug combinations showed potential clinical relevance. The beneficial combinations included orange juice-ferrous fumarate, lemon juice- 99m Tc-tetrofosmin, pomegranate juice-intravenous iron during hemodialysis, cranberry juice-triple therapy medications for H. pylori, blueberry juice-etanercept, lime juice-antimalarials, and wheat grass juice-chemotherapy. The potential adverse interactions included decreased drug bioavailability (apple juice-fexofenadine, atenolol, aliskiren; orange juice-aliskiren, atenolol, celiprolol, montelukast, fluoroquinolones, alendronate; pomelo juice-sildenafil; grape juice-cyclosporine), increased bioavailability (Seville orange juice-felodipine, pomelo juice-cyclosporine, orange-aluminum containing antacids). Unlike furanocoumarin-rich grapefruit juice which could primarily precipitate drug interactions by strong inhibition of cytochrome P450 3A4 isoenzyme and P-glycoprotein and thus cause deadly outcomes due to co-ingestion with some medications, other fruit juices did not precipitate severely detrimental food-drug interaction despite of sporadic case reports. The extent of a juice-drug interaction may be associated with volume of drinking juice, fruit varieties, type of fruit, time between juice drinking and drug intake, genetic polymorphism in the enzymes or transporters and anthropometric variables. Pharmacists and health professionals should properly screen for and educate patients about potential adverse juice-drug interactions and help

Avaliação da influência da temperatura e do tratamento enzimático no comportamento reológico do suco de abacaxi pérola (Ananas Comosus L. merr. Evaluation of influence from temperature and enzymatic treatment in the rheological behavior of pineapple (Ananas Comosus L. merr. juice

Directory of Open Access Journals (Sweden)

Adriano Cesar Calandrini Braga

2013-03-01

pectin present in the samples. The enzymatic treatment was carried with an enzyme concentration of 150 mg.L-1, temperature at 50 °C and treatment time of 80 minutes. The model used was adequate to describe the rheological behavior of the juices according to the parameters R², χ² e Bf. The reduced values of the behavior index (0.61-0.83 for natural juice and 0.57-0.72 for despectinized juice indicated the pseudoplastic behavior (n<1. The temperature influenced the yield stress and apparent viscosity of the juices analyzed, where the minors values were observed in samples treated at 65 °C, 2.4 mPa.s and 1.4 mPa.s, respectively, for the natural and despectinized samples. The equation of Arrhenius described satisfactorily the effect of temperature in the apparent viscosity. The activation energy values (Eat was of 4.54 Kcal.g.mol-1 and 4.89 Kcal.g.mol-1, respectively, for the natural and despectinized samples of pineapple juice, increasing with enzymatic treatment. The enzymatic treatment decreased the values of rheological behavior parameters for samples of pineapple juice, and the apparent viscosity for all temperatures used, where the largest percentage reduction was observed at 65 °C (41.66%.

Food-drug interactions precipitated by fruit juices other than grapefruit juice: An update review

Directory of Open Access Journals (Sweden)

Meng Chen

2018-04-01

Full Text Available This review addressed drug interactions precipitated by fruit juices other than grapefruit juice based on randomized controlled trials (RCTs. Literature was identified by searching PubMed, Cochrane Library, Scopus and Web of Science till December 30 2017. Among 46 finally included RCTs, six RCTs simply addressed pharmacodynamic interactions and 33 RCTs studied pharmacokinetic interactions, whereas seven RCTs investigated both pharmacokinetic and pharmacodynamic interactions. Twenty-two juice-drug combinations showed potential clinical relevance. The beneficial combinations included orange juice-ferrous fumarate, lemon juice-99mTc-tetrofosmin, pomegranate juice-intravenous iron during hemodialysis, cranberry juice-triple therapy medications for H. pylori, blueberry juice-etanercept, lime juice-antimalarials, and wheat grass juice-chemotherapy. The potential adverse interactions included decreased drug bioavailability (apple juice-fexofenadine, atenolol, aliskiren; orange juice-aliskiren, atenolol, celiprolol, montelukast, fluoroquinolones, alendronate; pomelo juice-sildenafil; grape juice-cyclosporine, increased bioavailability (Seville orange juice-felodipine, pomelo juice-cyclosporine, orange-aluminum containing antacids. Unlike furanocoumarin-rich grapefruit juice which could primarily precipitate drug interactions by strong inhibition of cytochrome P450 3A4 isoenzyme and P-glycoprotein and thus cause deadly outcomes due to co-ingestion with some medications, other fruit juices did not precipitate severely detrimental food–drug interaction despite of sporadic case reports. The extent of a juice-drug interaction may be associated with volume of drinking juice, fruit varieties, type of fruit, time between juice drinking and drug intake, genetic polymorphism in the enzymes or transporters and anthropometric variables. Pharmacists and health professionals should properly screen for and educate patients about potential adverse juice

Involvement of phenoloxidase in browning during grinding of Tenebrio molitor larvae.

Directory of Open Access Journals (Sweden)

Renske H Janssen

Full Text Available Insects are investigated as alternative protein source to meet the increasing demand for proteins in the future. Enzymatic browning occurring during grinding of insect and subsequent extraction of proteins can influence the proteins' properties, but it is unclear which enzymes are responsible for this phenomenon. This study was performed on larvae of three commonly used insect species, namely Tenebrio molitor, Alphitobius diaperinus and Hermetia illucens. Oxygen consumption measurements on protein extracts showed activity on L-tyrosine, L-3,4-di-hydroxy-phenylalanine (L-DOPA and L-dopamine, indicating phenoloxidase as a key player in browning. Furthermore, no reaction on 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid was observed, ruling out an important contribution of laccase to browning. The browning reaction was most prominent at pH 6 for T. molitor and A. diaperinus, and 7 for H. illucens. As the enzyme activity of H. illucens was the lowest with the darkest color formation, this was likely caused by another factor. The activity of phenoloxidase was confirmed for T. molitor and A. diaperinus by activity measurements after fractionation by anion-exchange chromatography. Color measurements showed the presence of activity on both L-DOPA and L-tyrosine in the same fractions. Both substrates were converted into dopachrome after incubation with enzyme-enriched fractions. No DOPA-decarboxylase, tyrosine hydroxylase and peroxidase activities were observed. By using native PAGE with L-DOPA as staining-solution, active T. molitor protein bands were resolved and characterized, identifying a tyrosinase/phenoloxidase as the active enzyme species. All together, these data confirmed that tyrosinase is an important enzyme in causing enzymatic browning in T. molitor and likely in A. diaperinus.

Involvement of phenoloxidase in browning during grinding of Tenebrio molitor larvae.

Science.gov (United States)

Janssen, Renske H; Lakemond, Catriona M M; Fogliano, Vincenzo; Renzone, Giovanni; Scaloni, Andrea; Vincken, Jean-Paul

2017-01-01

Insects are investigated as alternative protein source to meet the increasing demand for proteins in the future. Enzymatic browning occurring during grinding of insect and subsequent extraction of proteins can influence the proteins' properties, but it is unclear which enzymes are responsible for this phenomenon. This study was performed on larvae of three commonly used insect species, namely Tenebrio molitor, Alphitobius diaperinus and Hermetia illucens. Oxygen consumption measurements on protein extracts showed activity on L-tyrosine, L-3,4-di-hydroxy-phenylalanine (L-DOPA) and L-dopamine, indicating phenoloxidase as a key player in browning. Furthermore, no reaction on 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) was observed, ruling out an important contribution of laccase to browning. The browning reaction was most prominent at pH 6 for T. molitor and A. diaperinus, and 7 for H. illucens. As the enzyme activity of H. illucens was the lowest with the darkest color formation, this was likely caused by another factor. The activity of phenoloxidase was confirmed for T. molitor and A. diaperinus by activity measurements after fractionation by anion-exchange chromatography. Color measurements showed the presence of activity on both L-DOPA and L-tyrosine in the same fractions. Both substrates were converted into dopachrome after incubation with enzyme-enriched fractions. No DOPA-decarboxylase, tyrosine hydroxylase and peroxidase activities were observed. By using native PAGE with L-DOPA as staining-solution, active T. molitor protein bands were resolved and characterized, identifying a tyrosinase/phenoloxidase as the active enzyme species. All together, these data confirmed that tyrosinase is an important enzyme in causing enzymatic browning in T. molitor and likely in A. diaperinus.

Bioavailability is improved by enzymatic modification of the citrus flavonoid hesperidin in humans

DEFF Research Database (Denmark)

Nielsen, Inge Lise F; Chee, Winnie S S; Poulsen, Lea

2006-01-01

Hesperidin is the predominant polyphenol consumed from citrus fruits and juices. However, hesperidin is proposed to have limited bioavailability due to the rutinoside moiety attached to the flavonoid. The aim of this study was to demonstrate in human subjects that the removal of the rhamnose group...... to yield the corresponding flavonoid glucoside (i.e., hesperetin-7-glucoside) will improve the bioavailability of the aglycone hesperetin. Healthy volunteers (n=16) completed the double-blind, randomized, crossover study. Subjects randomly consumed hesperetin equivalents supplied as orange juice...... that the bioavailability of hesperidin was modulated by enzymatic conversion to hesperetin-7-glucoside, thus changing the absorption site from the colon to the small intestine. This may affect future interventions concerning the health benefits of citrus flavonoids....

Effect of pasteurization temperature on stability of an acidified sugarcane juice beverage

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Mariana Kunitake

2014-12-01

Full Text Available The shelf life of fresh sugarcane juice is quite limited due to the high rates of microbiological and enzymatic reactions which take place after extraction. In order to evaluate the impact of pasteurization temperature on quality and stability of sugarcane juice with passion fruit pulp, nine batches of sugarcane juice with 4g/100g passion fruit pulp were processed at 85, 90 and 95 °C for 30 s, in triplicate. The pasteurized beverage was aseptically packaged in polyethylene terephthalate (PET bottles and stored at 7 °C in the dark. The beverage was characterized by physicochemical tests. Activities of polyphenol oxidase (PPO and peroxidase (POD were determined before and after processing. Coliforms and Salmonella tests were carried out to assure the beverage´s microbiological safety. Color parameters were measured in the processed juice throughout the storage period. Fifty panelists evaluated the beverage's appearance, aroma, flavor, and overall impression using seven-point hedonic scale tests. Sensory stability was estimated by considering score averages above four and percentages of acceptance above 60%. The pH, soluble solids and titratable acidity of end product ranged from 3.96 to 4.19, 19.7 to 20.1 ºBrix, and 0.163 to 0.175 g/100g citric acid, respectively. The three processing binomials were effective for PPO inactivation; however, complete POD inactivation was reached at 95 °C/30 s only. The estimated sensory shelf-lives for sugarcane juice with passion fruit pulp processed at 85, 90 and 95 °C/30 s were 30, 40 and 50 days, respectively. Thus, the increase of pasteurization temperature had a positive effect on product's stability.

Effects of Leaf Extracts of Selected Plants on Quality of Stored Citrus sinensis (Sweet Orange Juice

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Oluwagbenga O. ADEOGUN

2017-06-01

Full Text Available Reduction in the quality of fruits during storage has been a concern to the consumers and the effect can be felt on the economy of developing countries. Leaves of plants such as Canna indica, Megaphrynium macrostachyum and Thaumatococcus daniellii have been documented as food packaging materials in West Africa. Based on this, the quality of stored sweet orange juice was investigated using ethanolic extracts of leaves of C. indica, M. macrostachyum and T. daniellii to enhance the shelf life of the juice. The extracts were used to assess the quality of juice for 30 days using quantitative parameters such as total soluble solid, browning potential, pH, microbial analysis and turbidity at 4 oC and at room temperature (27-31 oC. The qualitative and quantitative phytochemical constituents of the extracts were determined. The extracts’ toxicity was determined using Brine shrimp. The quality assessment evidently revealed that the freshly squeezed orange juice with the extracts possess tolerable activity to enhance the shelf life of orange juice. The leaf extract of M. macrostachyum had the highest preservation rate on the juice after 30 days. The qualitative phytochemical screening revealed the presence of alkaloid, tannin, saponins, flavonoids, steroids and terpenoids in the three plants tested. The quantitative phytochemical analysis of the most active extracts in the three plants revealed that M. macrostachum had the highest contents of alkaloids (107.48 mg/g and flavonoids (56.92 mg/g.The study showed that the extracts were non-lethal on Brine shrimp. This study ascertained the potential preservative qualities of the test plants for enhancing the shelf-life of orange juice.

Non-enzymatic depolymerization of cotton cellulose by fungal mimicking metabolites

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Anne Christine Steenkjaer Hastrup; Caitlin Howell; Bo Jensen; Frederick Green

2011-01-01

Small, low molecular weight, non-enzymatic compounds have been linked to the early stages of brown rot decay as the enzymes involved with holocellulose degradation are too large to penetrate the S3 layer of intact wood cells. We investigated the most notable of these compounds, i.e. hydrogen peroxide, iron, and oxalic acid. The former two are involved in the Fenton...

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

~6500 and 6650 mg gallic acid equivalents/L of total phenols, respectively. These levels correspond to increases of 14-15% compared to the juice extracted without enzymes, and were significantly higher than those achieved with Rapidase BE Super and Grindamyl pectinase treatments. Increased enzyme dosage...

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

Science.gov (United States)

2010-04-01

... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Spirits § 24.237 Spirits added to juice or... fruit juice to which spirits have been added will be included in the appropriate tax class of any wine inventory and will be properly identified. Juice or concentrated juice to which wine spirits are added will...

Automation, Population density, Precision farming, Rice production, Sensor

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Lim, W.S.,

2017-11-01

Full Text Available This study started with the development of juice from sapodilla (Manilkara zapota L. fruit. Among three formulations, sapodilla juice with the combination of 50% pure sapodilla juice, 25oBrix, and 0.40% of titratable acidity have gained the highest score in the hedonic sensory test, with overall acceptability ranging from “like slightly” to “like moderately”. Formulated sapodilla juice and pure sapodilla juice were analysed for their total phenolic and ascorbic acid contents, pH, total soluble solid and titratable acidity. The formulated sapodilla juice has lower pH (3.35, higher titratable acidity content (0.40% and total soluble solid (25oBrix than pure sapodilla juice. The total phenolic (469.82 mg GAE/L and ascorbic acid contents (3.60 mg/100 mL of formulated sapodilla juice which consists only 50% of sapodilla juice showed the lower value than the pure sapodilla juice. Formulated sapodilla juice with lower pH will be less susceptible to enzymatic browning. In microbiology total plate count, no colony formed on the formulated juice, whereas the mean number of colony forming units (CFU in pure juice was 169318.18 CFU/ml juice stored in room temperature (28°C for a week. These results revealed that the formulated juice had better microbial stability than pure juice.

Controle do escurecimento enzimático e da firmeza de polpa em pêssegos minimamente processados Control of enzymatic browning and flesh firmness in fresh-cut peaches

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Amauri Costa da Costa

2011-06-01

Full Text Available O escurecimento enzimático e o amolecimento são as principais alterações que podem afetar pêssegos minimamente processados (MP. Objetivou-se avaliar a aplicação de L-cisteína (Cis, ácido L-ascórbico (AA e cloreto de cálcio (CC no controle do escurecimento enzimático e da perda de firmeza de polpa de pêssegos MP, cv. 'Esmeralda'. Os frutos foram processados e, após o fatiamento, imersos nos tratamentos: (I água (controle; (II AA+CC; (III Cis+CC; e, (IV Cis+AA+CC. Em seguida, as fatias foram acondicionadas em embalagens rígidas envoltas com filme PVC de 30µm de espessura e armazenadas durante seis dias a 4±1°C e 85±3% UR. As amostras foram avaliadas quanto aos aspectos físico-químicos, enzimáticos e sensoriais a cada dois dias. O tratamento Cis+AA+CC resultou em maiores valores de L* e h°, o que indica ter sido o mais eficaz na prevenção do escurecimento. Os tratamentos com L-cisteína resultaram em menor atividade da polifenoloxidase (PPO e o tratamento Cis+AA+CC foi o mais efetivo na contenção da atividade da peroxidase (POD, indicando que o melhor desempenho desse tratamento está associado à menor atividade de PPO e POD. A avaliação sensorial indicou que o tratamento Cis+AA+CC foi o mais eficiente, proporcionando a manutenção de características sensoriais aceitáveis aos pêssegos MP, cv. 'Esmeralda'.The enzymatic browning and firmness loss are the major changes that could affect fresh-cut peaches. The objective was to evaluate the application of L-cysteine (Cis, L-ascorbic acid (AA and calcium chloride (CC in the control of browning enzymatic and loss of firmness of minimally processed dried peaches, cv. 'Esmeralda'. The fruits were processed industrially and, after slicing, immersed in treatments: (I water (control; (II AA+CC; (III Cis+CC and (IV Cis+AA+CC. After, the slices were packed in packages sealed with PVC film 30µm thick and stored for six days at 4±1°C and 85±3% UR. The samples were evaluated

Mechanisms of browning development in aggregates of marine organic matter formed under anoxic conditions: A study by mid-infrared and near-infrared spectroscopy

Science.gov (United States)

Mecozzi, Mauro; Acquistucci, Rita; Nisini, Laura; Conti, Marcelo Enrique

2014-03-01

In this paper we analyze some chemical aspects concerning the browning development associated to the aggregation of marine organic matter (MOM) occurring in anoxic conditions. Organic matter samples obtained by the degradation of different algal samples were daily taken to follow the evolution of the aggregation process and the associated browning process. These samples were examined by Fourier transform mid infrared (FTIR) and Fourier transform near infrared (FTNIR) spectroscopy and the colour changes occurring during the above mentioned aggregation process were measured by means of Colour Indices (CIs). Spectral Cross Correlation Analysis (SCCA) was applied to correlate changes in CI values to the structural changes of MOM observed by FTIR and FTNIR spectra which were also submitted to Two-Dimensional Hetero Correlation Analysis (2HDCORR). SCCA results showed that all biomolecules present in MOM aggregates such as carbohydrates, proteins and lipids are involved in the browning development. In particular, SCCA results of algal mixtures suggest that the observed yellow-brown colour can be linked to the development of non enzymatic (i.e. Maillard) browning reactions. SCCA results for MOM furthermore suggest that aggregates coming from brown algae also showed evidence of browning related to enzymatic reactions. In the end 2HDCORR results indicate that hydrogen bond interactions among different molecules of MOM can play a significant role in the browning development.

Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice.

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Inyang, U E; Abah, U J

1997-01-01

Fully riped cashew apples (yellow variety) were steamed for 7 minutes prior to juice extraction. The extracted juice was blended with various proportions of sweet orange juice. Chemical composition and organoleptic evaluation were carried out on both the blended and unblended juices. The ascorbic acid content of unsteamed cashew apple juice was 287 mg/100 ml. Steaming of the cashew apple prior to juice extraction resulted in a decreased (230 mg/100 ml) content of ascorbic acid. It also led to slight decreases in soluble solids and titratable acidity. A comparison of the chemical composition of the two juices showed that the orange juice contained more sugars, titratable acidity and soluble solids but less ascorbic acid than cashew apple juice. Consequently, the soluble solids, titratable acidity, reducing and total sugars of the blends increased with increase in the proportions of orange juice while the content of ascorbic acid was decreasing. In spite of the decrease in ascorbic acid content of the blends, results showed that blended juice would no doubt be a very good source of ascorbic acid. Result of the organoleptic evaluation revealed that a 60% cashew apple and 40% orange juice gave a good quality juice in terms of flavor, after taste and overall acceptability.

The effect of alpha amylase enzyme on quality of sweet sorghum juice for chrystal sugar

Science.gov (United States)

Marwati, T.; Cahyaningrum, N.; Widodo, S.; Astiati, U. T.; Budiyanto, A.; Wahyudiono; Arif, A. B.; Richana, N.

2018-01-01

Sweet sorghum juice (Sorghum bicolor L. Moench) has characteristics similar to sugar cane juice and potentially used for sugar substitutes that can support food security. Nevertheless the sweet sorghum juicecontain starch which impede sorghum sugar crystallization. Therefore, research on the enzymatic process is needed to convert starch into reducing sugar. The experimental design used was the Factorial Randomized Design with the first factor was alpha amylase enzyme concentration (0, 20, 40, 60, 80, 100, 120 μL/100 mL) and second factor was incubation time (0, 30, 60, 90 minute) at temperature 100°C. The experiment was conducted on fresh sweet sorghum. The results showed that the addition of the alpha amylase enzyme increased the content of reducing sugar and decreased levels of starch. Elevating concentration of alpha amylase enzyme will increase the reducing sugar content in sweet sorghum juice. The optimum alpha amylase enzyme concentration to produce the highest total sugar was 80 μL/100 mL of sweet sorghum juice with the optimum incubation time was 90 minutes. The results of this study are expected to create a new sweetener for sugar substitution. From the economic prospective aspect, sorghum is a potential crop and can be relied upon to support the success of the food diversification program which further leads to the world food security

Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment.

Science.gov (United States)

Cruz-Cansino, Nelly Del Socorro; Ramírez-Moreno, Esther; León-Rivera, Jesús Ernesto; Delgado-Olivares, Luis; Alanís-García, Ernesto; Ariza-Ortega, José Alberto; Manríquez-Torres, José de Jesús; Jaramillo-Bustos, Diana Pamela

2015-11-01

The objective of this study was to evaluate changes in color, betalain content, browning index, viscosity, physical stability, microbiological growth, antioxidant content and antioxidant activity of purple cactus pear juice during storage after thermoultrasonication at 80% amplitude level for 15 and 25 min in comparison with pasteurized juice. Thermoultrasound treatment for 25 min increased color stability and viscosity compared to treatment for 15 min (6.83 and 6.72 MPa, respectively), but this last parameter was significantly lower (p<0.05) compared to the control and pasteurized juices (22.47 and 26.32 MPa, respectively). Experimental treatment reduced significantly (p<0.05) sediment solids in juices. Total plate counts decreased from the first day of storage exhibiting values of 1.38 and 1.43 logCFU/mL, for 15 and 25 min treatment, respectively. Compared to the control, both treatments reduced enterobacteria counts (1.54 logCFU/mL), and compared to pasteurized juice decreased pectinmethylesterase activity (3.76 and 3.82 UPE/mL), maintained high values of ascorbic acid (252.05 and 257.18 mg AA/L) and antioxidant activity (by ABTS: 124.8 and 115.6 mg VCEAC/100 mL; and DPPH: 3114.2 and 2757.1 μmol TE/L). During storage thermoultrasonicated juices had a minimum increase in pectinmethylesterase activity (from day 14), and exhibited similar total plate counts to pasteurized juice. An increase of phenolic content was observed after 14 days of storage, particularly for treatment at 80%, 25 min, and an increase in antioxidant activity (ABTS, DPPH) by the end of storage. Copyright © 2015 Elsevier B.V. All rights reserved.

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.…

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)

Bittman, Mark E.; Callahan, Michael J.

2014-01-01

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

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.)

Statistical tools application on dextranase production from Pochonia chlamydosporia (VC4 and its application on dextran removal from sugarcane juice

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BRUNA L. SUFIATE

Full Text Available ABSTRACT The aim of this study was to optimize the dextranase production by fungus Pochonia chlamydosporia (VC4 and evaluate its activity in dextran reduction in sugarcane juice. The effects, over the P. chlamydosporia dextranase production, of different components from the culture medium were analyzed by Plackett-Burman design and central composite design. The response surface was utilized to determine the levels that, among the variables that influence dextranase production, provide higher production of these enzymes. The enzymatic effect on the removal of dextran present in sugarcane juice was also evaluated. It was observed that only NaNO3 and pH showed significant effect (p<0.05 over dextranase production and was determined that the levels which provided higher enzyme production were, respectively, 5 g/L and 5.5. The dextranases produced by fungus P. chlamydosporia reduced by 75% the dextran content of the sugarcane juice once treated for 12 hours, when compared to the control treatment.

Bioconversion of Agave tequilana fructans by exo-inulinases from indigenous Aspergillus niger CH-A-2010 enhances ethanol production from raw Agave tequilana juice.

Science.gov (United States)

Huitrón, Carlos; Pérez, Rosalba; Gutiérrez, Luís; Lappe, Patricia; Petrosyan, Pavel; Villegas, Jesús; Aguilar, Cecilia; Rocha-Zavaleta, Leticia; Blancas, Abel

2013-01-01

Agave tequilana fructans are the source of fermentable sugars for the production of tequila. Fructans are processed by acid hydrolysis or by cooking in ovens at high temperature. Enzymatic hydrolysis is considered an alternative for the bioconversion of fructans. We previously described the isolation of Aspergillus niger CH-A-2010, an indigenous strain that produces extracellular inulinases. Here we evaluated the potential application of A. niger CH-A-2010 inulinases for the bioconversion of A. tequilana fructans, and its impact on the production of ethanol. Inulinases were analyzed by Western blotting and thin layer chromatography. Optimal pH and temperature conditions for inulinase activity were determined. The efficiency of A. niger CH-A-2010 inulinases was compared with commercial enzymes and with acid hydrolysis. The hydrolysates obtained were subsequently fermented by Saccharomyces cerevisiae to determine the efficiency of ethanol production. Results indicate that A. niger CH-A-2010 predominantly produces an exo-inulinase activity. Optimal inulinase activity occurred at pH 5.0 and 50 °C. Hydrolysis of raw agave juice by CH-A-2010 inulinases yielded 33.5 g/l reducing sugars, compared with 27.3 g/l by Fructozyme(®) (Novozymes Corp, Bagsværd, Denmark) and 29.4 g/l by acid hydrolysis. After fermentation of hydrolysates, we observed that the conversion efficiency of sugars into ethanol was 97.5 % of the theoretical ethanol yield for enzymatically degraded agave juice, compared to 83.8 % for acid-hydrolyzed juice. These observations indicate that fructans from raw Agave tequilana juice can be efficiently hydrolyzed by using A. niger CH-A-2010 inulinases, and that this procedure impacts positively on the production of ethanol.

THE EFFECT OF ENZYMATIC ADDITIVES ON THE PRODUCTIVITY OF LAYING HENS ISA BROWN

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Branislav Gálik

2011-01-01

Full Text Available The aim of this work the influence of enzymatic additives on the productivity of laying hens ISA BROWN was to analyze. The experiment together with the Central Control and Testing Institute of Agriculture was realized. The experiment was conducted 11 months, in 3 phases: from the 22nd to the 28th week, from the 29th to the 46th week and from the 47th to the 68th week of production. Two groups with 1080 (540 in each group animals were examined (control group A, experimental group B. In the experiment diets based on wheat, rye, barley, soybean, minerals and vitamins were used. In group B we administered a feed mixture with endo-1,4-ß-xylanase (activity 7820 TXU.g-1 and endo-1,4-ß-glucanase (activity 2940 TGU.g-1 fortification. After finishing of the last period (68th week of hens´ age were registered parameters in both groups of animals. The body weight at the end of the experiment was positively affected in the second group (containing enzymes: B. This difference was significantly higher (P<0.05. In the B group was also confirmed significant better (P<0.05 feed intake (141.8 and 144.3 g respectively on the same level and non significant (P>0.05 heavier eggs (64.54 and 64.02 g respectively in A and B group. For hens in the control group (without enzymes, was registered significantly lower (P<0.05 body weight (2 239 and 2 307 g of hens, a lower weight of eggs (P>0.05, and higher feed intake (P<0.05. The feeding without enzymes in the A group negatively influenced the quality of eggs. It was higher percentage of total non-standard eggs (7.10 and 6.56 %, cracked eggs (4.0 and 3.64 % and broken eggs (0.52 and 0.39 %. The differences of these parameters are not significant (P>0.05. After the administration of the enzymes in the feed mixture fortification we determined a positive effect on laying hens´ productivity. The application of enzymes positively affected the average body weight of hens.

Differences in crystalline cellulose modification due to degradation by brown and white rot fungi.

Science.gov (United States)

Hastrup, Anne Christine Steenkjær; Howell, Caitlin; Larsen, Flemming Hofmann; Sathitsuksanoh, Noppadon; Goodell, Barry; Jellison, Jody

2012-10-01

Wood-decaying basidiomycetes are some of the most effective bioconverters of lignocellulose in nature, however the way they alter wood crystalline cellulose on a molecular level is still not well understood. To address this, we examined and compared changes in wood undergoing decay by two species of brown rot fungi, Gloeophyllum trabeum and Meruliporia incrassata, and two species of white rot fungi, Irpex lacteus and Pycnoporus sanguineus, using X-ray diffraction (XRD) and (13)C solid-state nuclear magnetic resonance (NMR) spectroscopy. The overall percent crystallinity in wood undergoing decay by M. incrassata, G. trabeum, and I. lacteus appeared to decrease according to the stage of decay, while in wood decayed by P. sanguineus the crystallinity was found to increase during some stages of degradation. This result is suggested to be potentially due to the different decay strategies employed by these fungi. The average spacing between the 200 cellulose crystal planes was significantly decreased in wood degraded by brown rot, whereas changes observed in wood degraded by the two white rot fungi examined varied according to the selectivity for lignin. The conclusions were supported by a quantitative analysis of the structural components in the wood before and during decay confirming the distinct differences observed for brown and white rot fungi. The results from this study were consistent with differences in degradation methods previously reported among fungal species, specifically more non-enzymatic degradation in brown rot versus more enzymatic degradation in white rot. Copyright © 2012 The British Mycological Society. Published by Elsevier Ltd. All rights reserved.

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

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S. Nadanasabapathi

2015-01-01

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

Role of ascorbic acid in the inhibition of polyphenol oxidase and the prevention of browning in different browning-sensitive Lactuca sativa var. capitata (L.) and Eruca sativa (Mill.) stored as fresh-cut produce.

Science.gov (United States)

Landi, Marco; Degl'Innocenti, Elena; Guglielminetti, Lorenzo; Guidi, Lucia

2013-06-01

Polyphenol oxidase (PPO) and, to a minor extent, peroxidase (POD) represent the key enzymes involved in enzymatic browning, a negative process induced by cutting fresh-cut produce such as lettuce (Lactuca sativa) and rocket salad (Eruca sativa). Although ascorbic acid is frequently utilised as an anti-browning agent, its mechanism in the prevention of the browning phenomenon is not clearly understood. The activity of PPO and POD and their isoforms in lettuce (a high-browning and low-ascorbic acid species) and rocket salad (a low-browning and high-ascorbic species) was characterised. The kinetic parameters of PPO and in vitro ascorbic acid-PPO inhibition were also investigated. In rocket salad, PPO activity was much lower than that in lettuce and cutting induced an increase in PPO activity only in lettuce. Exogenous ascorbic acid (5 mmol L(-1)) reduced PPO activity by about 90% in lettuce. POD did not appear to be closely related to browning in lettuce. PPO is the main enzyme involved in the browning phenomenon; POD appears to play a minor role. The concentration of endogenous ascorbic acid in rocket salad was related to its low-browning sensitivity after cutting. In lettuce, the addition of ascorbic acid directly inhibited PPO activity. The results suggest that the high ascorbic acid content found in rocket salad plays an effective role in reducing PPO activity. © 2012 Society of Chemical Industry.

The anti-browning agent sulfite inactivates Agaricus bisporus tyrosinase through covalent modification of the copper-B site

NARCIS (Netherlands)

Kuijpers, T.F.M.; Gruppen, H.; Sforza, S.; Berkel, van W.J.H.; Vincken, J.P.

2013-01-01

Sulfite salts are widely used as antibrowning agents in food processing. Nevertheless, the exact mechanism by which sulfite prevents enzymatic browning has remained unknown. Here, we show that sodium hydrogen sulfite (NaHSO3 ) irreversibly blocks the active site of tyrosinase from the edible

Effects of Juice Processing on Oxalate Contents in Carambola Juice Products.

Science.gov (United States)

Huynh, Nha K; Nguyen, Ha V H

2017-09-01

Effects of processing methods including pressing, enzyme-assisted extraction, lactic acid fermentation by Lactobacillus acidophilus, and alcohol fermentation by Saccharomyces cerevisiae on total and soluble oxalate contents of carambola juices were studied. In comparison with pressing, the use of enzyme increased juice yields (15.89-17.29%), but resulted in higher total oxalate (1.60-1.73 times) and soluble oxalate contents (1.16-1.49 times). In addition, extension of enzyme incubation periods led to an increase in soluble oxalate contents in the products (p carambola juices. These results suggested that carambola juice products should only be consumed moderately, and that alcohol fermentation could be a potential method to reduce oxalate contents in foods in order to prevent the risks of forming kidney stones.

LC-MS Untargeted Metabolomics To Explain the Signal Metabolites Inducing Browning in Fresh-Cut Lettuce.

Science.gov (United States)

García, Carlos J; García-Villalba, Rocío; Gil, María I; Tomas-Barberan, Francisco A

2017-06-07

Enzymatic browning is one of the main causes of quality loss in lettuce as a prepared and ready-to-eat cut salad. An untargeted metabolomics approach using UPLC-ESI-QTOF-MS was performed to explain the wound response of lettuce after cutting and to identify the metabolites responsible of browning. Two cultivars of Romaine lettuce with different browning susceptibilities were studied at short time intervals after cutting. From the total 5975 entities obtained from the raw data after alignment, filtration reduced the number of features to 2959, and the statistical analysis found that only 1132 entities were significantly different. Principal component analysis (PCA) clearly showed that these samples grouped according to cultivar and time after cutting. From those, only 15 metabolites belonging to lysophospholipids, oxylipin/jasmonate metabolites, and phenolic compounds were able to explain the browning process. These selected metabolites showed different trends after cutting; some decreased rapidly, others increased but decreased thereafter, whereas others increased during the whole period of storage. In general, the fast-browning cultivar showed a faster wound response and a higher raw intensity of some key metabolites than the slow-browning one. Just after cutting, the fast-browning cultivar contained 11 of the 15 browning-associated metabolites, whereas the slow-browning cultivar only had 5 of them. These metabolites could be used as biomarkers in breeding programs for the selection of lettuce cultivars with lower browning potential for fresh-cut applications.

Morphological and mineral analysis of dental enamel after erosive challenge in gastric juice and orange juice.

Science.gov (United States)

Braga, Sheila Regina Maia; De Faria, Dalva Lúcia Araújo; De Oliveira, Elisabeth; Sobral, Maria Angela Pita

2011-12-01

This study evaluated and compared in vitro the morphology and mineral composition of dental enamel after erosive challenge in gastric juice and orange juice. Human enamel specimens were submitted to erosive challenge using gastric juice (from endoscopy exam) (n = 10), and orange juice (commercially-available) (n = 10), as follows: 5 min in 3 mL of demineralization solution, rinse with distilled water, and store in artificial saliva for 3 h. This cycle was repeated four times a day for 14 days. Calcium (Ca) loss after acid exposure was determined by atomic emission spectroscopy. The presence of carbonate (CO) and phosphate (PO) in the specimens was evaluated before and after the erosive challenge by FT-Raman spectroscopy. Data were tested using t-tests (P enamel was observed in scanning electron microscopy (SEM). The mean loss of Ca was: 12.74 ± 3.33 mg/L Ca (gastric juice) and 7.07 ± 1.44 mg/L Ca (orange juice). The analysis by atomic emission spectroscopy showed statistically significant difference between erosive potential of juices (P = 0.0003). FT-Raman spectroscopy found no statistically significant difference in the ratio CO/PO after the erosive challenge. The CO/PO ratios values before and after the challenge were: 0.16/0.17 (gastric juice) (P = 0.37) and 0.18/0.14 (orange juice) (P = 0.16). Qualitative analysis by SEM showed intense alterations of enamel surface. The gastric juice caused more changes in morphology and mineral composition of dental enamel than orange juice. The atomic emission spectroscopy showed to be more suitable to analyze small mineral loss after erosive challenge than FT-Raman. Copyright © 2011 Wiley Periodicals, Inc.

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...

Chitosan as a novel clarifying agent on clear apple juice production: Optimization of process conditions and changes on quality characteristics.

Science.gov (United States)

Taştan, Özge; Baysal, Taner

2017-12-15

In this study, the use of chitosan as a clarification agent in the production of clear apple juice (AJ) was investigated, the optimum conditions were determined using RSM, and the effects on the quality of AJ were analyzed during storage at 4°C and 20°C for 4months. Optimum conditions for clarifying the AJ were chitosan concentration of 191.6mg/100ml juice, the process temperature of 20°C and process time of 30min. Changes in quality characteristics such as turbidity, pH, acidity, color, total monomeric anthocyanin, total phenolic, and protein contents were evaluated and compared to traditional clarification. Alicyclobacillus acidoterrestris causes significant safety issues in fruit juice industry; therefore also the antimicrobial effect of chitosan on A. acidoterrestris during the clarification process was examined. The results showed that clear AJ production can be achieved by the clarification step with direct chitosan addition, without the need for enzymatic treatment. However, the microbial reduction of A. acidoterrestris during the clarification process was not found to be significant. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images.

Science.gov (United States)

Leiva-Valenzuela, Gabriel A; Quilaqueo, Marcela; Lagos, Daniela; Estay, Danilo; Pedreschi, Franco

2018-04-01

The aim of this research was to determine the effect of composition (dietary fiber = DF, fat = F, and gluten = G) and baking time on the target microstructural parameters that were observed using images of potato and wheat starch biscuits. Microstructures were studied Scanning Electron Microscope (SEM). Non-enzymatic browning (NEB) was assessed using color image analysis. Texture and moisture analysis was performed to have a better understanding of the baking process. Analysis of images revealed that the starch granules retained their native form at the end of baking, suggesting their in complete gelatinization. Granules size was similar at several different baking times, with an average equivalent diameter of 9 and 27 µm for wheat and potato starch, respectively. However, samples with different levels of DF and G increased circularity during baking to more than 30%, and also increasing hardness. NEB developed during baking, with the maximum increase observed between 13 and 19 min. This was reflected in decreased luminosity (L*) values due to a decrease in moisture levels. After 19 min, luminosity did not vary significantly. The ingredients that are used, as well as their quantities, can affect sample L* values. Therefore, choosing the correct ingredients and quantities can lead to different microstructures in the biscuits, with varying amounts of NEB products.

21 CFR 146.135 - Orange juice.

Science.gov (United States)

2010-04-01

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

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

Science.gov (United States)

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

2017-04-05

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

21 CFR 146.141 - Canned orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned orange juice. 146.141 Section 146.141 Food... Beverages § 146.141 Canned orange juice. (a) Canned orange juice is the food prepared from orange juice as specified in § 146.135 or frozen orange juice as specified in § 146.137, or a combination of both, to which...

Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity

Directory of Open Access Journals (Sweden)

Karseno

2017-09-01

Full Text Available Coconut sugar is produced by heating coconut neera. The brown color of sugar is derived from non-enzymatic browning Maillard reaction. It is strongly influenced by pH and temperature. In this study, the effect of pH and temperature on browning intensity and antioxidant activity of coconut sugar were examined. The pH of coconut neera was adjusted at 6 and 8 and the temperature of its heating was 100ºC, 105 ºC, 110ºC, and 115ºC, respectively. The browning intensity of sugar was determined by spectrophotometrically at 420 nm. Total phenolic content of sugar was estimated by Folin-Ciocalteu method and antioxidant activity was expressed as DPPH scavenging activity. The results showed that browning intensity and antioxidant activity of sugars was increased with increasing pH of coconut neera and temperature. It was found that the effect of pH at 8 and temperature at 115ºC show highest total phenolics (0.48% and browning intensity (0.35 of sugar. The treatment also exhibited good antioxidant activity (DPPH scavenging activity as high as 40%. This result also indicates that there is a significant correlation between browning intensity and antioxidant activity of coconut sugar.

Preparation of Ready to Serve Grape Juice

International Nuclear Information System (INIS)

Mya Mya Than, Daw; Molly Ahad, Daw; Khin Khin Lay, Daw

1997-10-01

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

Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage.

Science.gov (United States)

Asikin, Yonathan; Kamiya, Asahiro; Mizu, Masami; Takara, Kensaku; Tamaki, Hajime; Wada, Koji

2014-04-15

Changes in the quality attributes of non-centrifugal cane brown sugar represented by physicochemical characteristics as well as flavour components and Maillard reaction products (MRPs) were monitored every 3 months over 1 year of storage. Stored cane brown sugar became darker, and its moisture content and water activity (a(w)) increased during storage. Fructose and glucose levels decreased as non-enzymatic browning via the Maillard reaction occurred in the stored sample, and a similar trend was also discovered in aconitic and acetic acids. Stored cane brown sugar lost its acidic and sulfuric odours (58.70-39.35% and 1.85-0.08%, respectively); subsequently, the nutty and roasted aroma increased from 26.52% to 38.59% due to the volatile MRPs. The browning rate of stored cane brown sugar was positively associated with the development of volatile MRPs (Pearson's coefficient = 0.860), whereas the amount of 3-deoxyglucosone, an intermediate product of the Maillard reaction, had a lower association with the brown colour due to its relatively slow degradation rate. Copyright © 2013 Elsevier Ltd. All rights reserved.

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

Directory of Open Access Journals (Sweden)

Vanessa Elisa Pinheiro

2017-04-01

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

21 CFR 146.152 - Orange juice with preservative.

Science.gov (United States)

2010-04-01

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

21 CFR 146.140 - Pasteurized orange juice.

Science.gov (United States)

2010-04-01

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

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 with...

21 CFR 146.146 - Frozen concentrated orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen concentrated orange juice. 146.146 Section... Fruit Juices and Beverages § 146.146 Frozen concentrated orange juice. (a) Frozen concentrated orange juice is the food prepared by removing water from the juice of mature oranges as provided in § 146.135...

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.

Influence of grain activation conditions on functional characteristics of brown rice flour.

Science.gov (United States)

Singh, Arashdeep; Sharma, Savita; Singh, Baljit

2017-09-01

Grain activation is a natural processing technique that can be used to produce modified flours without chemical modification. Functional characteristics of brown rice flour as influenced by grain activation time and temperatures were investigated. Germination temperatures at 25 ℃, 30 ℃ and 35 ℃ and time for 12, 24, 36 and 48 h significantly influenced the functional properties of flour with modification of starch, protein and high enzymatic activity. Significant decrease in the bulk density, water absorption and swelling power of brown rice flour was observed in comparison to non-germinated flour. Gel consistency and oil absorption capacity of brown rice flour increased as the grain activation time and temperature were increased. Native flour had lowest emulsion and foaming properties, while increase in grain activation time and temperature enhanced the emulsifying and foaming properties of flour. Paste clarity of native flour was 54% which was reduced to 25.17%; however, increase in germination time and temperature increased the % synersis values of germinated flour. Native flour had least gelation concentration of 12% which increased to 25% after 48 h of germination at 35 ℃. Overall, germination can be used as a natural way to modify the functional properties of brown rice flours for their utilization in variety food products.

Toxins not neutralized by brown snake antivenom

International Nuclear Information System (INIS)

Judge, Roopwant K.; Henry, Peter J.; Mirtschin, Peter; Jelinek, George; Wilce, Jacqueline A.

2006-01-01

The Australian snakes of the genus Pseudonaja (dugite, gwardar and common brown) account for the majority of snake bite related deaths in Australia. Without antivenom treatment, the risk of mortality is significant. There is an accumulating body of evidence to suggest that the efficacy of the antivenom is limited. The current study investigates the protein constituents recognized by the antivenom using 2-DE, immuno-blot techniques and rat tracheal organ bath assays. The 2-DE profiles for all three snake venoms were similar, with major species visualized at 78-132 kDa, 32-45 kDa and 6-15 kDa. Proteins characterized by LC-MS/MS revealed a coagulant toxin (∼42 kDa) and coagulant peptide (∼6 kDa), as well as two PLA 2 (∼14 kDa). Peptides isolated from ∼78 kDa and 15-32 kDa protein components showed no similarity to known protein sequences. Protein recognition by the antivenom occurred predominantly for the higher molecular weight components with little recognition of 6-32 kDa MW species. The ability of antivenom to neutralize venom activity was also investigated using rat tracheal organ bath assays. The venoms of Pseudonaja affinis affinis and Pseudonaja nuchalis incited a sustained, significant contraction of the trachea. These contractions were attributed to PLA 2 enzymatic activity as pre-treatment with the PLA 2 inhibitor 4-BPB attenuated the venom-induced contractions. The venom of Pseudonaja textilis incited tracheal contractility through a non-PLA 2 enzymatic activity. Neither activity was attenuated by the antivenom treatment. These results represent the first proteomic investigation of the venoms from the snakes of the genus Pseudonaja, revealing a possible limitation of the brown snake antivenom in binding to the low MW protein components

Are Fruit Juice Categories Separable?

OpenAIRE

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

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 ...

21 CFR 146.137 - Frozen orange juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen orange juice. 146.137 Section 146.137 Food... Beverages § 146.137 Frozen orange juice. (a) Frozen orange juice is orange juice as defined in § 146.135, except that it is frozen. (b) The name of the food is “Frozen orange juice”. Such name may be preceded on...

Amylase for Apple Juice Processing: Effects of pH, Heat, and Ca2+ Ions

Directory of Open Access Journals (Sweden)

Liliana N. Ceci

2002-01-01

Full Text Available The aim of this paper was to evaluate the effects of pH, heat, and Ca2+ ions on the α-amylase activities in a commercial amylolytic enzyme (Tyazyme L300, used for apple juice processing. Kinetics of thermal inactivation was studied in acetate and citrate/phosphate buffers at different temperatures (55–70 °C and enzyme concentrations (0.276 and 0.552 mL/100 mL. Maximum α-amylase activity was observed at pH=3.4 in both buffers. Effects of the addition of calcium chloride during and after thermal treatments were also investigated. α-amylase activities were measured by an iodometric method and thermal inactivation constants and D values (time for reducing 90 % of the enzymatic activity were estimated. The enzyme was more sensible to pH changes and heat when citrate ions were present in the reaction medium. If Ca2+ in the enzyme structure is bound to citrate then the resistance of the enzyme to pH changes and heat is lowered. Kinetics obtained according to Arrhenius equation and two enzymatic fractions (thermo-labile and thermoresistant were observed too. In citrate buffer the following relation was observed for thermo-labile fraction: log (D value = -0.144 t/°C + 12.992. The level of thermal inactivation also depended on the enzyme concentration. Higher thermal inactivation rates were obtained by increasing the enzyme concentration in the case when citrate was present. It was also found that the addition of calcium chloride (1 g/L after thermal treatment in median containing citrate reactivated the enzyme treated at 60 and 65 °C. The possible implications of these findings in apple juice processing were discussed.

Chemical and antioxidant properties of snake tomato (Trichosanthes cucumerina) juice and Pineapple (Ananas comosus) juice blends and their changes during storage.

Science.gov (United States)

Bamidele, Oluwaseun P; Fasogbon, Mofoluwaso B

2017-04-01

Juice blends made from the mixture of snake tomato (Trichosanthes cucumerina) and Pineapple (Ananas comosus) fruits were analyzed for pH, antioxidant properties, total titratable acidity, vitamin C, lycopene and total phenolic contents after different blend ratios were made. The addition of snake tomato juice increased the vitamin C, total carotene, lycopene and antioxidant properties of the juice blends. The radical scavenging properties of juice blends containing a higher ratio of snake tomato were higher and samples stored at room temperature (29°C) showed an increase in antioxidant properties compared to samples stored at 4°C. In conclusion, snake tomato juice up to 50% may be added to Pineapple juice to make a healthy juice blend. Copyright © 2016 Elsevier Ltd. All rights reserved.

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. © 2015 Institute of Food Technologists®

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

DEFF Research Database (Denmark)

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

2001-01-01

Enzymatic release of phenolic compounds from pomace remaining from black currant (Ribes nigrum) juice production was examined. Treatment with each of the commercial pectinolytic enzyme preparations Grindamyl pectinase, Macer8 FJ, Macer8 R, and Pectinex BE, as well as treatment with Novozym 89 pro...... pomace extracts all exerted a pronounced antioxidant activity against human LDL oxidation in vitro when tested at equimolar phenol concentrations of 7.5-10 muM....... protease, significantly increased plant cell wall breakdown of the pomace. Each of the tested enzyme preparations except Grindamyl pectinase also significantly enhanced the amount of phenols extracted from the pomace. Macer8 FJ and Macer8 R decreased the extraction yields of anthocyanins, whereas Pectinex...

Enzymatic gelation of sugar beet pectin in food products

DEFF Research Database (Denmark)

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

2000-01-01

Sugar beet pectin is a food ingredient with specific functional properties. It may form gels by an oxidative cross-linking of ferulic acid. In the present study, the gel forming properties of three oxidative enzymes were examined in different food relevant conditions. The enzymes chosen were two...... laccases and one peroxidase. The textural properties of the produced gels were measured on a texture analyser. The influence of sugar, salt and protein were analysed. Finally, the enzymatic gelation was studied in three food products with added sugar beet pectin. These were black currant juice, milk...... and chopped heat-treated meat emulsion. The addition of salt resulted in softer, less stiff and chewy, and less adhesive gels. Generally speaking, sugar addition increased the hardness but at high concentration the gels were very brittle. However, Young's modulus was lower in gels containing sugar than...

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... from oranges as provided in § 146.135, except that the oranges may deviate from the standards for...

21 CFR 146.150 - Canned concentrated orange juice.

Science.gov (United States)

2010-04-01

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

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 juice daily rather than rarely or occasionally. In conclusion, more frequent fruit juice consumption was associated with higher central BPs. Copyright © 2014 Elsevier Ltd. All rights reserved.

A screening method based on UV-Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices.

Science.gov (United States)

Boggia, Raffaella; Casolino, Maria Chiara; Hysenaj, Vilma; Oliveri, Paolo; Zunin, Paola

2013-10-15

Consumer demand for pomegranate juice has considerably grown, during the last years, for its potential health benefits. Since it is an expensive functional food, cheaper fruit juices addition (i.e., grape and apple juices) or its simple dilution, or polyphenols subtraction are deceptively used. At present, time-consuming analyses are used to control the quality of this product. Furthermore these analyses are expensive and require well-trained analysts. Thus, the purpose of this study was to propose a high-speed and easy-to-use shortcut. Based on UV-VIS spectroscopy and chemometrics, a screening method is proposed to quickly screening some common fillers of pomegranate juice that could decrease the antiradical scavenging capacity of pure products. The analytical method was applied to laboratory prepared juices, to commercial juices and to representative experimental mixtures at different levels of water and filler juices. The outcomes were evaluated by means of multivariate exploratory analysis. The results indicate that the proposed strategy can be a useful screening tool to assess addition of filler juices and water to pomegranate juices. Copyright © 2012 Elsevier Ltd. All rights reserved.

Microbiological Quality of Fresh Nopal Juice.

Science.gov (United States)

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

2016-12-10

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

Utilization of pineapple stem juice to enhance enzyme-hydrolytic efficiency for sugarcane bagasse after an optimized pre-treatment with alkaline peroxide

Energy Technology Data Exchange (ETDEWEB)

Monte, J.R.; Brienzo, M.; Milagres, A.M.F. [Department of Biotechnology, School of Engineering of Lorena, University of Sao Paulo - USP Estrada Municipal do Campinho, s/no - CP 116, 12602-810 Lorena, SP (Brazil)

2011-01-15

The enzymatic hydrolysis of sugarcane bagasse was investigated by treating a peroxide-alkaline bagasse with a pineapple stem juice, xylanase and cellulase. Pre-treatment procedures of sugarcane bagasse with alkaline hydrogen peroxide were evaluated and compared. Analyses were performed using 2{sup 4} factorial designs, with pre-treatment time, temperature, magnesium sulfate and hydrogen peroxide concentration as factors. The responses evaluated were the yield of cellobiose and glucose released from pretreated bagasse after enzymatic hydrolysis. The results show that the highest enzymatic conversion was obtained for bagasse using 2% hydrogen peroxide at 60 C for 16 h in the presence of 0.5% magnesium sulfate. Bagasse (5%) was treated with pineapple stem extract, which contains mixtures of protease and esterase, in combination with xylanase and cellulase. It was observed that the amount of glucose and cellobiose released from bagasse increased with the mixture of enzymes. It is believed that the enzymes present in pineapple extracts are capable of hydrolyze specific linkages that would facilitate the action of digesting plant cell walls enzymes. This increases the amount of glucose and other hexoses that are released during the enzymatic treatment and also reduces the amount of cellulase necessary in a typical hydrolysis. (author)

Deterioration and fermentability of energy cane juice

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Sandra Regina Ceccato-Antonini

Full Text Available ABSTRACT: The main interest in the energy cane is the bioenergy production from the bagasse. The juice obtained after the cane milling may constitute a feedstock for the first-generation ethanol units; however, little attention has been dedicated to this issue. In order to verify the feasibility of the energy cane juice as substrate for ethanol production, the objectives of this research were first to determine the microbiological characteristics and deterioration along the time of the juices from two clones of energy cane (Type I and second, their fermentability as feedstock for utilization in ethanol distilleries. There was a clear differentiation in the bacterial and yeast development of the sugarcane juices assayed, being much faster in the energy canes than in sugarcane. The storage of juice for 8 hours at 30oC did not cause impact in alcoholic fermentation for any sample analyzed, although a significant bacterial growth was detected in this period. A decrease of approximately seven percentage points in the fermentative efficiency was observed for energy cane juice in relation to sugarcane in a 24-hour fermentation cycle with the baking yeast. Despite the faster deterioration, the present research demonstrated that the energy cane juice has potential to be used as feedstock in ethanol-producing industries. As far as we know, it is the first research to deal with the characteristics of deterioration and fermentability of energy cane juices.

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,

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

Science.gov (United States)

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

2014-12-01

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

Quality of jinchen orange juice treated with irradiation and pasteurization

International Nuclear Information System (INIS)

Qiao Yu; Cheng Wei; Wang Shaohua; Xiong Guangquan; Liao Li; Chen Xueling; Fan Gang; Pan Siyi

2010-01-01

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)

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

NARCIS (Netherlands)

Heutink, R.

1986-01-01

The gross viscosity of tomato juice and tomato juice concentrates was found to be determined primarily by the water insoluble solids (WIS) content. The serum viscosity did not contribute to gross viscosity. The WIS consisted of whole tomato cells, vascular bundles and skin fragments. In general the

A STUDY OF MICROBES IN FRUIT JUICES, KIMS-AMALAPURAM

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Nagaraja

2015-12-01

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

White Grape Juice Elicits a Lower Breath Hydrogen Response Compared with Apple Juice in Healthy Human Subjects: A Randomized Controlled Trial.

Science.gov (United States)

Erickson, Jennifer; Wang, Qi; Slavin, Joanne

2017-06-01

Diets low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPS) are used to manage symptoms in individuals with irritable bowel syndrome. Although effective at reducing symptoms, the diet can be complex and restrictive. In addition, there are still large gaps in the literature and many foods with unclear effects in the gastrointestinal (GI) tract, like fruit juice. Although many fruits are allowable on a low-FODMAP diet, consumption of all fruit juice is generally cautioned due to the large fructose load contained in juice, regardless of the glucose concentration. Very little research exists regarding the importance of limiting fructose load during a low-FODMAP diet; therefore, individuals following a low-FODMAP diet may be unnecessarily restricting their diets. To determine whether there is a difference in GI tolerance between juice from a high-FODMAP fruit (apple juice) and juice from a low-FODMAP fruit (white grape juice) in healthy human subjects. The goal is to provide insight into the role of juice in a low-FODMAP diet. A double-blind, randomized, controlled crossover study was conducted with 40 healthy adults. Fasted subjects consumed 12 oz of either apple juice or white grape juice. Breath hydrogen measures were taken at baseline, 1, 2, and 3 hours. Subjective GI tolerance surveys were completed at the same time intervals and at 12 and 24 hours. Breath hydrogen and GI symptoms were assessed with area under the curve analysis. Significance was determined with a two-sided t test with a P value juice resulted in a greater mean breath hydrogen area under the curve at 23.3 ppm/hour (95% CI 13.0 to 33.6) compared with white grape juice at 5.8 ppm/hour (95% CI -4.6 to 16.1) (Pjuices were well tolerated and neither produced any severe symptoms in healthy adults. White grape juice consumption resulted in only a small rise in breath hydrogen, which may suggest excluding foods only because of the high fructose load could be

21 CFR 146.187 - Canned prune juice.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned prune juice. 146.187 Section 146.187 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR... Beverages § 146.187 Canned prune juice. (a) Canned prune juice is the food prepared from a water extract of...

21 CFR 146.154 - Concentrated orange juice with preservative.

Science.gov (United States)

2010-04-01

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

Polyphenols content and antioxidant capacity of traditional juices ...

African Journals Online (AJOL)

SARAH

2015-03-31

Mar 31, 2015 ... traditional juices consumed in Côte d'Ivoire. Amoin Georgette ... Baobab fruit juice and Roselle calices juices exhibited the highest ... from plants involved in this study must be considered for their ..... by liquid carbon dioxide.

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 ...

Enzymatic hydrolysis of pretreated Alfa fibers (Stipa tenacissima) using β-d-glucosidase and xylanase of Talaromyces thermophilus from solid-state fermentation.

Science.gov (United States)

Mallek-Fakhfakh, Hanen; Fakhfakh, Jawhar; Walha, Kamel; Hassairi, Hajer; Gargouri, Ali; Belghith, Hafedh

2017-10-01

This work aims at realizing an optimal hydrolysis of pretreated Alfa fibers (Stipa tenacissima) through the use of enzymes produced from Talaromyces thermophilus AX4, namely β-d-glucosidase and xylanase, by a solid state fermentation process of an agro-industrial waste (wheat bran supplemented with lactose). The carbon source was firstly selected and the optimal values of three other parameters were determined: substrate loading (10g), moisture content (85%) and production time (10days); which led to an optimized enzymatic juice. The outcome was then supplemented with cellulases of T. reesei and used to optimize the enzymatic saccharification of alkali-pretreated Alfa fibers (PAF). The maximum saccharification yield of 83.23% was achieved under optimized conditions (substrate concentration 3.7% (w/v), time 144h and enzyme loading of 0.8 FPU, 15U CMCase, 60U β-d-glucosidase and 125U xylanase).The structural modification of PAF due to enzymatic saccharification was supported by the changes of morphologic and chemical composition observed through macroscopic representation, FTIR and X-Ray analysis. Copyright © 2017 Elsevier B.V. All rights reserved.

Inactivation of gram-negative bacteria in milk and banana juice by hen egg white and lambda lysozyme under high hydrostatic pressure.

Science.gov (United States)

Nakimbugwe, Dorothy; Masschalck, Barbara; Anim, Grace; Michiels, Chris W

2006-10-15

The effect of hen egg white lysozyme (HEWL) and bacteriophage lambda lysozyme (LaL) in combination with high pressure (HP) treatment on the inactivation of four gram-negative bacteria (Escherichia coli O157:H7, Shigella flexneri, Yersinia enterocolitica and Salmonella typhimurium), was studied in skim milk (pH 6.8; a(w) 0.997) and in banana juice (pH 3.8; a(w) 0.971). In the absence of lysozymes, S. flexneri was more sensitive to HP in milk than in banana juice, while the opposite was observed for the other three bacteria. In combination with HP treatment, LaL was more effective than HEWL on all bacteria in both milk and banana juice. Depending on the bacteria, inactivation levels in banana juice were increased from 0.4-2.7 log units by HP treatment alone to 3.6-6.5 log units in the presence of 224 U/ml LaL. Bacterial inactivation in milk was also enhanced by LaL but only by 0.5-2.1 log units. Under the experimental conditions used, LaL was more effective in banana juice than in milk, while the effectiveness of HEWL under the same conditions was not significantly affected by the food matrix. This effect could be ascribed to the low pH of the banana juice since LaL was also more effective on E. coli in buffer at pH 3.8 than at pH 6.8. Since neither LaL nor HEWL are enzymatically active at pH 3.8, we analysed bacterial lysis after HP treatment in the presence of these enzymes, and found that inactivation proceeds through a non-lytic mechanism at pH 3.8 and a lytic mechanism at pH 6.8. Based on these results, LaL may offer interesting perspectives for use as an extra hurdle in high pressure food preservation.

Depressive effects on the central nervous system and underlying mechanism of the enzymatic extract and its phlorotannin-rich fraction from Ecklonia cava edible brown seaweed.

Science.gov (United States)

Cho, Suengmok; Han, Daeseok; Kim, Seon-Bong; Yoon, Minseok; Yang, Hyejin; Jin, Young-Ho; Jo, Jinho; Yong, Hyeim; Lee, Sang-Hoon; Jeon, You-Jin; Shimizu, Makoto

2012-01-01

Marine plants have been reported to possess various pharmacological properties; however, there have been few reports on their neuropharmacological effects. Terrestrial plants have depressive effects on the central nervous system (CNS) because of their polyphenols which make them effective as anticonvulsants and sleep inducers. We investigated in this study the depressive effects of the polyphenol-rich brown seaweed, Ecklonia cava (EC), on CNS. An EC enzymatic extract (ECEE) showed significant anticonvulsive (>500 mg/kg) and sleep-inducing (>500 mg/kg) effects on the respective mice seizure induced by picrotoxin and on the mice sleep induced by pentobarbital. The phlorotannin-rich fraction (PTRF) from ECEE significantly potentiated the pentobarbital-induced sleep at >50 mg/kg. PTRF had binding activity to the gamma aminobutyric acid type A (GABA(A))-benzodiazepine (BZD) receptors. The sleep-inducing effects of diazepam (DZP, a well-known GABA(A)-BZD agonist), ECEE, and PTRF were completely blocked by flumazenil, a well-known antagonist of GABA(A)-BZD receptors. These results imply that ECEE produced depressive effects on CNS by positive allosteric modulation of its phlorotannins on GABA(A)-BZD receptors like DZP. Our study proposes EC as a candidate for the effective treatment of neuropsychiatric disorders such as anxiety and insomnia.

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

Science.gov (United States)

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

1990-12-01

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

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)

Oliveira, Aline Cristine Garcia de

2007-01-01

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

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

Directory of Open Access Journals (Sweden)

Fernando C. Cianci

2005-09-01

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

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

Science.gov (United States)

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

2005-01-01

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

Fruit Juice in Infants, Children, and Adolescents: Current Recommendations.

Science.gov (United States)

Heyman, Melvin B; Abrams, Steven A

2017-06-01

Historically, fruit juice was recommended by pediatricians as a source of vitamin C and as an extra source of water for healthy infants and young children as their diets expanded to include solid foods with higher renal solute load. It was also sometimes recommended for children with constipation. Fruit juice is marketed as a healthy, natural source of vitamins and, in some instances, calcium. Because juice tastes good, children readily accept it. Although juice consumption has some benefits, it also has potential detrimental effects. High sugar content in juice contributes to increased calorie consumption and the risk of dental caries. In addition, the lack of protein and fiber in juice can predispose to inappropriate weight gain (too much or too little). Pediatricians need to be knowledgeable about juice to inform parents and patients on its appropriate uses. Copyright © 2017 by the American Academy of Pediatrics.

Brown rot fungal early stage decay mechanism as a biological pretreatment for softwood biomass in biofuel production

Energy Technology Data Exchange (ETDEWEB)

Ray, Michael J.; Leak, David J.; Spanu, Pietro D.; Murphy, Richard J. [Division of Biology, Faculty of Natural Sciences, Imperial College London, London SW7 2AZ (United Kingdom); Porter Alliance, Imperial College London, London SW7 2AZ (United Kingdom)

2010-08-15

A current barrier to the large-scale production of lignocellulosic biofuels is the cost associated with the energy and chemical inputs required for feedstock pretreatment and hydrolysis. The use of controlled partial biological degradation to replace elements of the current pretreatment technologies would offer tangible energy and cost benefits to the whole biofuel process. It has been known for some time from studies of wood decay that, in the early stages of growth in wood, brown rot fungi utilise a mechanism that causes rapid and extensive depolymerisation of the carbohydrate polymers of the wood cell wall. The brown rot hyphae act as delivery vectors to the plant cell wall for what is thought to be a combination of a localised acid pretreatment and a hydroxyl radical based depolymerisation of the cell wall carbohydrate polymers. It is this quality that we have exploited in the present work to enhance the saccharification potential of softwood forest residues for biofuel production. Here we show that after restricted exposure of pine sapwood to brown rot fungi, glucose yields following enzymatic saccharification are significantly increased. Our results demonstrate the potential of using brown rot fungi as a biological pretreatment for biofuel production. (author)

Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.

Science.gov (United States)

Lee, S-Y; Sagong, H-G; Ryu, S; Kang, D-H

2012-04-01

The purpose of this study was to investigate the efficacy of continuous ohmic heating for reducing Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice. Orange juice and tomato juice were treated with electric field strengths in the range of 25-40 V cm(-1) for different treatment times. The temperature of the samples increased with increasing treatment time and electric field strength. The rate of temperature change for tomato juice was higher than for orange juice at all voltage gradients applied. Higher electric field strength or longer treatment time resulted in a greater reduction of pathogens. Escherichia coli O157:H7 was reduced by more than 5 log after 60-, 90- and 180-s treatments in orange juice with 40, 35 and 30 V cm(-1) electric field strength, respectively. In tomato juice, treatment with 25 V cm(-1) for 30 s was sufficient to achieve a 5-log reduction in E. coli O157:H7. Similar results were observed in Salm. Typhimurium and L. monocytogenes. The concentration of vitamin C in continuous ohmic heated juice was significantly higher than in conventionally heated juice (P pasteurize fruit and vegetable juices in a short operating time and that the effect of inactivation depends on applied electric field strengths, treatment time and electric conductivity. © 2012 The Authors. Journal of Applied Microbiology © 2012 The Society for Applied Microbiology.

Spray Drying of Mosambi Juice in Lab

Science.gov (United States)

Singh, S. V.; Verma, A.

2014-01-01

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

A multidisciplinary approach providing new insight into fruit flesh browning physiology in apple (Malus x domestica Borkh.).

Science.gov (United States)

Di Guardo, Mario; Tadiello, Alice; Farneti, Brian; Lorenz, Giorgia; Masuero, Domenico; Vrhovsek, Urska; Costa, Guglielmo; Velasco, Riccardo; Costa, Fabrizio

2013-01-01

In terms of the quality of minimally processed fruit, flesh browning is fundamentally important in the development of an aesthetically unpleasant appearance, with consequent off-flavours. The development of browning depends on the enzymatic action of the polyphenol oxidase (PPO). In the 'Golden Delicious' apple genome ten PPO genes were initially identified and located on three main chromosomes (2, 5 and 10). Of these genes, one element in particular, here called Md-PPO, located on chromosome 10, was further investigated and genetically mapped in two apple progenies ('Fuji x Pink Lady' and 'Golden Delicious x Braeburn'). Both linkage maps, made up of 481 and 608 markers respectively, were then employed to find QTL regions associated with fruit flesh browning, allowing the detection of 25 QTLs related to several browning parameters. These were distributed over six linkage groups with LOD values spanning from 3.08 to 4.99 and showed a rate of phenotypic variance from 26.1 to 38.6%. Anchoring of these intervals to the apple genome led to the identification of several genes involved in polyphenol synthesis and cell wall metabolism. Finally, the expression profile of two specific candidate genes, up and downstream of the polyphenolic pathway, namely phenylalanine ammonia lyase (PAL) and polyphenol oxidase (PPO), provided insight into flesh browning physiology. Md-PPO was further analyzed and two haplotypes were characterised and associated with fruit flesh browning in apple.

A Multidisciplinary Approach Providing New Insight into Fruit Flesh Browning Physiology in Apple (Malus x domestica Borkh.)

Science.gov (United States)

Farneti, Brian; Lorenz, Giorgia; Masuero, Domenico; Vrhovsek, Urska; Costa, Guglielmo; Velasco, Riccardo; Costa, Fabrizio

2013-01-01

In terms of the quality of minimally processed fruit, flesh browning is fundamentally important in the development of an aesthetically unpleasant appearance, with consequent off-flavours. The development of browning depends on the enzymatic action of the polyphenol oxidase (PPO). In the ‘Golden Delicious’ apple genome ten PPO genes were initially identified and located on three main chromosomes (2, 5 and 10). Of these genes, one element in particular, here called Md-PPO, located on chromosome 10, was further investigated and genetically mapped in two apple progenies (‘Fuji x Pink Lady’ and ‘Golden Delicious x Braeburn’). Both linkage maps, made up of 481 and 608 markers respectively, were then employed to find QTL regions associated with fruit flesh browning, allowing the detection of 25 QTLs related to several browning parameters. These were distributed over six linkage groups with LOD values spanning from 3.08 to 4.99 and showed a rate of phenotypic variance from 26.1 to 38.6%. Anchoring of these intervals to the apple genome led to the identification of several genes involved in polyphenol synthesis and cell wall metabolism. Finally, the expression profile of two specific candidate genes, up and downstream of the polyphenolic pathway, namely phenylalanine ammonia lyase (PAL) and polyphenol oxidase (PPO), provided insight into flesh browning physiology. Md-PPO was further analyzed and two haplotypes were characterised and associated with fruit flesh browning in apple. PMID:24205065

Impact of different alginate lyases on combined cellulase–lyase saccharification of brown seaweed

DEFF Research Database (Denmark)

Manns, Dirk Martin; Nyffenegger, Christian; Saake, B.

2016-01-01

-guluronic acid. When applied together with a fungal cellulase preparation (Cellic®CTec2) at pH 6 and 40 °C on a glucan rich brown seaweed Laminaria digitata the viscosity decreased in the initial minutes while measurable alginate degradation occurred primarily within the first 1–2 hours of reaction. Whereas FALy......, indicating that the degradation of mannuronic acid blocks inhibited cellulase catalyzed glucose release from L. digitata. Nevertheless, combined alginate lyase and cellulase treatment for 24 hours released all potential glucose regardless of the applied lyase. The enzymatic treatment moreover induced...

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.

Digestibility of sulfated polysaccharide from the brown seaweed Ascophyllum nodosum and its effect on the human gut microbiota in vitro.

Science.gov (United States)

Chen, Ligen; Xu, Wei; Chen, Dan; Chen, Guijie; Liu, Junwei; Zeng, Xiaoxiong; Shao, Rong; Zhu, Hongjun

2018-06-01

Sulfated polysaccharides from marine algae exhibit various bioactivities with potential benefits for human health and well-being. In this study, the in vitro digestibility and fermentability of polysaccharides from the brown seaweed Ascophyllum nodosum (AnPs) were examined, and the effects of AnPs on gut microbiota were determined using high-throughput sequencing technology. Salivary amylase, artificial gastric juice, and intestinal juice had no effect on AnPs, but the molecular weight of AnPs and reducing sugar decreased significantly after fermentation by gut microbiota. AnPs significantly modulated the composition of the gut microbiota; in particular, they increased the relative abundance of Bacteroidetes and Firmicutes, suggesting the potential for AnPs to decrease the risk of obesity. Furthermore, the total SCFA content after fermentation increased significantly. These results suggest that AnPs have potential uses as functional food components to improve human gut health. Copyright © 2018. Published by Elsevier B.V.

6'7'-Dihydroxybergamottin contributes to the grapefruit juice effect.

Science.gov (United States)

Kakar, Shefali M; Paine, Mary F; Stewart, Paul W; Watkins, Paul B

2004-06-01

Our objective was to assess the contribution of 6',7'-dihydroxybergamottin (DHB) to the inhibitory effect of grapefruit juice toward intestinal cytochrome P450 (CYP) 3A4. An aqueous extract was prepared from grapefruit juice by centrifugation, filtration, and repeated washing of the particulate with water. The concentrations of various furanocoumarins in this grapefruit juice "serum" and in whole grapefruit juice were measured by HPLC and their identities confirmed by liquid chromatography-tandem mass spectrometry. Five healthy volunteers were given a single tablet of felodipine (10 mg) with whole grapefruit juice, orange juice-containing serum, or plain orange juice (control). The pharmacokinetic outcomes of felodipine were evaluated by noncompartmental methods. The effects of serum and purified DHB (at the same concentrations as those measured in the orange juice-containing serum used in the clinical study) were compared, in vitro, with regard to (1) the reversible and mechanism-based inhibition of the catalytic activity of complementary deoxyribonucleic acid-expressed CYP3A4 and (2) the time-dependent loss of immunoreactive CYP3A4 protein in modified Caco-2 cells. The concentration of DHB in serum was comparable to that measured in whole grapefruit juice (38 micromol/L versus 43 micromol/L), and the concentrations of other known furanocoumarins were well below the lowest published concentration required to inhibit catalytic activity by 50%. Relative to plain orange juice, orange juice-containing serum significantly increased the median felodipine area under the plasma concentration-time curve by 1.9-fold (P =.04) and increased the maximum concentration by 1.7-fold (P =.01). In vitro, serum and purified DHB had similar inhibitory effects toward CYP3A4 activity with respect to both reversible inhibition (95% confidence interval, 85% +/- 5.7% and 75% +/- 4.5%, respectively) and mechanism-based inhibition after a 15-minute preincubation (95% confidence interval, 79

Apple juice inhibits human low density lipoprotein oxidation.

Science.gov (United States)

Pearson, D A; Tan, C H; German, J B; Davis, P A; Gershwin, M E

1999-01-01

Dietary phenolic compounds, ubiquitous in vegetables and fruits and their juices possess antioxidant activity that may have beneficial effects on human health. The phenolic composition of six commercial apple juices, and of the peel (RP), flesh (RF) and whole fresh Red Delicious apples (RW), was determined by high performance liquid chromatography (HPLC), and total phenols were determined by the Folin-Ciocalteau method. HPLC analysis identified and quantified several classes of phenolic compounds: cinnamates, anthocyanins, flavan-3-ols and flavonols. Phloridzin and hydroxy methyl furfural were also identified. The profile of phenolic compounds varied among the juices. The range of concentrations as a percentage of total phenolic concentration was: hydroxy methyl furfural, 4-30%; phloridzin, 22-36%; cinnamates, 25-36%; anthocyanins, n.d.; flavan-3-ols, 8-27%; flavonols, 2-10%. The phenolic profile of the Red Delicious apple extracts differed from those of the juices. The range of concentrations of phenolic classes in fresh apple extracts was: hydroxy methyl furfural, n.d.; phloridzin, 11-17%; cinnamates, 3-27%; anthocyanins, n.d.-42%; flavan-3-ols, 31-54%; flavonols, 1-10%. The ability of compounds in apple juices and extracts from fresh apple to protect LDL was assessed using an in vitro copper catalyzed human LDL oxidation system. The extent of LDL oxidation was determined as hexanal production using static headspace gas chromatography. The apple juices and extracts, tested at 5 microM gallic acid equivalents (GAE), all inhibited LDL oxidation. The inhibition by the juices ranged from 9 to 34%, and inhibition by RF, RW and RP was 21, 34 and 38%, respectively. Regression analyses revealed no significant correlation between antioxidant activity and either total phenolic concentration or any specific class of phenolics. Although the specific components in the apple juices and extracts that contributed to antioxidant activity have yet to be identified, this study

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.

21 CFR 146.185 - Pineapple juice.

Science.gov (United States)

2010-04-01

... reconstituted with water suitable for the purpose of maintaining essential composition and quality factors of... 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 § 146...

Microbiological Quality of Fresh Nopal Juice

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Ana María Hernández-Anguiano

2016-12-01

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

Moro orange juice prevents fatty liver in mice.

Science.gov (United States)

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

2012-08-07

To establish if the juice of Moro, an anthocyanin-rich orange, may improve liver damage in mice with diet-induced obesity. 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. 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-α and its target gene acylCoA-oxidase, a key enzyme of lipid oxidation. Consistently, Moro juice consumption suppressed the expression of liver X receptor-α and its target gene fatty acid synthase, and restored liver glycerol-3-phosphate acyltransferase 1 activity. 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.

fruit juice

African Journals Online (AJOL)

Femi Olorunniji

2013-08-31

Aug 31, 2013 ... The soursop juice without treatment (T1) was used as the control while others in .... The fruits were washed carefully under flowing tap water, peeled, cut .... hygiene, pre and post harvest wounds on processed fruits, and the ...

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. © 2015 American Society for Nutrition.

Identification of specific microorganisms in fresh squeezed street vended fruit juices

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K Sahithi Reddy

2016-01-01

Full Text Available Introduction: In developing country like India, street foods such as salads and fresh cut fruits are widely consumed. Among all street foods, fruit juices are common beverages, consumed more because of higher consumer preference both in terms of taste and health. Moreover, there is a dearth of Indian studies on contamination of street vended fruit juices. Aim: To determine the pH and specific microorganisms in freshly squeezed street vended fruit juices. Materials and Methods: Four fruit juices i.e., Grapes, Sweet Lime, Pineapple and Sapota were chosen for the study. Juices were collected in summer season in months between April and June 2013. Ten samples of 50 ml each fruit juice was collected in sterile bottles from various street vendors of Dilshuknagar area of Hyderabad city. Transportation of samples to Food Toxicology laboratory, National Institute of Nutrition was done in the ice box and processing was done within 2–4 h. Results: All juices showed bacterial contamination except one sample of grape juice. Pineapple juice samples showed the high bacterial contamination with all samples positive for fecal coliforms and Shigella spp. (100%. Salmonella spp. was detected only in one sample of Sapota juice (10%. Significant difference among fruit juices for prevalence of microorganisms was seen only for Escherichia coli (P = 0.03 with least count in Grape juice (20%. Conclusion: Freshly squeezed street vended fruit juices were contaminated with pathogenic bacteria, which significantly attributed to public health problem.

21 CFR 146.148 - Reduced acid frozen concentrated orange juice.

Science.gov (United States)

2010-04-01

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

Freeze concentration of lime juice

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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%.

The Effects of Glucose Therapy Agents-Apple Juice, Orange Juice, and Cola-on Enteral Tube Flow and Patency.

Science.gov (United States)

Steinberg, Daphna J; Montreuil, Jasmine; Santoro, Andrea L; Zettas, Antonia; Lowe, Julia

2016-06-01

To develop evidence-based hypoglycemia treatment protocols in patients receiving total enteral nutrition, this study determined the effect on enteral tube flow of glucose therapy agents: apple juice, orange juice, and cola, and it also examined the effects of tube type and feed type with these glucose therapy agents. For this study, 12 gastrostomy tubes (6 polyethylene and 6 silicone) were set at 50 mL/h. Each feeding set was filled with Isosource HN with fibre or Novasource Renal. Each tube was irrigated with 1 glucose therapy agent, providing approximately 20 g of carbohydrate every 4 h. Flow-rate measurements were collected at 2 h intervals. The results showed that the glucose therapy agent choice affected flow rates: apple juice and cola had higher average flow rates than orange juice (P = 0.01). A significant difference was found between tube type and enteral formula: polyethylene tubes had higher average flow rates than silicone tubes (P orange juice, and thus may be considered as primary treatment options for hypoglycemia in enterally fed patients. Polyethylene tubes and Isosource HN with fibre were less likely to clog than silicone tubes and Novasource Renal.

[Freeze drying process optimization of ginger juice-adjuvant for Chinese materia medica processing and stability of freeze-dried ginger juice powder].

Science.gov (United States)

Yang, Chun-Yu; Guo, Feng-Qian; Zang, Chen; Cao, Hui; Zhang, Bao-Xian

2018-02-01

Ginger juice， a commonly used adjuvant for Chinese materia medica， is applied in processing of multiple Chinese herbal decoction pieces. Because of the raw materials and preparation process of ginger juice， it is difficult to be preserved for a long time， and the dosage of ginger juice in the processing can not be determined base on its content of main compositions. Ginger juice from different sources is hard to achieve consistent effect during the processing of traditional Chinese herbal decoction pieces. Based on the previous studies， the freeze drying of ginger juice under different shelf temperatures and vacuum degrees were studied， and the optimized freeze drying condition of ginger juice was determined. The content determination method for 6-gingerol， 8-gingerol， 10-gingerol and 6-shagaol in ginger juice and redissolved ginger juice was established. The content changes of 6-gingerol， 8-gingerol， 10-gingerol， 6-gingerol， 6-shagaol， volatile oil and total phenol were studied through the drying process and 30 days preservation period. The results showed that the freeze drying time of ginger juice was shortened after process optimization; the compositions basically remained unchanged after freeze drying， and there was no significant changes in the total phenol content and gingerol content， but the volatile oil content was significantly decreased( P <0.05). Within 30 days， the contents of gingerol， total phenol， and volatile oil were on the decline as a whole. This study has preliminarily proved the feasibility of freeze-drying process of ginger juice as an adjuvant for Chinese medicine processing. Copyright© by the Chinese Pharmaceutical Association.

Composition of apple juice.

Science.gov (United States)

Mattick, L R; Moyer, J C

1983-09-01

Thirty-one samples from 8 geographic growing regions of the United States and 15 varieties common to these areas were converted to apple juice and analyzed for their attributes over the 3 year period 1979, 1980, and 1981. The total of 93 samples were analyzed for ash, brix, pH, proline, specific gravity, total acid, sorbitol, sucrose, fructose, and glucose. The elements cadmium, calcium, iron, lead, phosphorus, potassium, sodium, and zinc were also determined. These data are presented to serve as a data base for the detection of fraudulent or adulterated apple juice.

Development of passion fruit juice beverage

Science.gov (United States)

Zhu, Xiang-hao; Duan, Zhen-hua; Yang, Yu-xia; Huang, Xin-hui; Xu, Cheng-ling; Huang, Zhi-zhuo

2017-12-01

In this experiment, the whole fruit of passion fruit was used as raw material. The effects of the ratio of material to liquid (RML), the amount of sucrose addition and the pH on the quality of passion fruit juice beverage were investigated by single factor test. And the optimum process conditions of passion fruit juice beverage were determined by orthogonal test. The results show that the optimum process paramenters were as follow: RML was 1:3, pH was 4.0 and sucrose addition was 8%. Under such optimal conditions, the color of passion fruit juice beverage was red, the flavor of passion fruit was rich and it tasted pleasant.

Opalescent and cloudy fruit juices: formation and particle stability.

Science.gov (United States)

Beveridge, Tom

2002-07-01

Cloudy fruit juices, particularly from tropical fruit, are becoming a fast-growing part of the fruit juice sector. The classification of cloud as coarse and fine clouds by centrifugation and composition of cloud from apple, pineapple, orange, guava, and lemon juice are described. Fine particulate is shown to be the true stable cloud and to contain considerable protein, carbohydrate, and lipid components. Often, tannin is present as well. The fine cloud probably arises from cell membranes and appears not to be simply cell debris. Factors relating to the stability of fruit juice cloud, including particle sizes, size distribution, and density, are described and discussed. Factors promoting stable cloud in juice are presented.

Brown Fat and Browning for the Treatment of Obesity and Related Metabolic Disorders

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So Hun Kim

2016-01-01

Full Text Available Brown fat is a specialized fat depot that can increase energy expenditure and produce heat. After the recent discovery of the presence of active brown fat in human adults and novel transcription factors controlling brown adipocyte differentiation, the field of the study of brown fat has gained great interest and is rapidly growing. Brown fat expansion and/or activation results in increased energy expenditure and a negative energy balance in mice and limits weight gain. Brown fat is also able to utilize blood glucose and lipid and results in improved glucose metabolism and blood lipid independent of weight loss. Prolonged cold exposure and beta adrenergic agonists can induce browning of white adipose tissue. The inducible brown adipocyte, beige adipocyte evolving by thermogenic activation of white adipose tissue have different origin and molecular signature from classical brown adipocytes but share the characteristics of high mitochondria content, UCP1 expression and thermogenic capacity when activated. Increasing browning may also be an efficient way to increase whole brown fat activity. Recent human studies have shown possibilities that findings in mice can be reproduced in human, making brown fat a good candidate organ to treat obesity and its related disorders.

Analytical characterization of some pasteurized apple juices during storage

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Damian Cristina

2015-06-01

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

The Orange Juice Distribution Channel: Some Characteristics ...

African Journals Online (AJOL)

The fruit juice market is growing for several years, and will be continuing to expand, ... Several changes are taking place in the fruit juice distribution channels ... using the strategic SWOT (strong and weak points, opportunities and threats) ...

Sterol Profile for Natural Juices Authentification by GC-MS

Science.gov (United States)

Culea, M.

2007-04-01

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, 15m×0.25mm, 0.25μm film thickness, in a temperature program from 50°C for 1 min, then ramped at 15°C/min to 300°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.

Sterol Profile for Natural Juices Authentification by GC-MS

International Nuclear Information System (INIS)

Culea, M.

2007-01-01

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

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. © 2015 Institute of Food Technologists®

Grape Juice: Same Heart Benefits as Wine?

Science.gov (United States)

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

Bioactive compounds and juice quality from selected grape cultivars

Directory of Open Access Journals (Sweden)

Renata Vieira da Mota

2017-12-01

Full Text Available ABSTRACT Grape juices have been valued due to their potential health benefits, which have demanded increased grape productivity and quality. Five grape cultivars grown in Brazil, Isabel Precoce, Carmem, Violeta, Concord and Bordo were evaluated in 2013 and 2014 seasons for bioactive components and also for juice processing quality traits. Production cycle was the longest for Carmem but lower and similar for Violeta, Isabel, Bordo and Concord. Isabel showed higher productivity (5.4 kg∙plant-1 but lowest soluble solids content (16.9 °Brix, anthocyanins (26.7 mg∙100 g-1 and total phenolics (110.7 mg∙100 g-1. The highest anthocyanins contents were observed in Violeta (189.9 mg∙100 g-1 and Bordo (133.8 mg∙100 g-1. These cultivars were also rich in phenolics (356.1 and 239.5 mg∙100 g-1, respectively. The highest anthocyanin and total phenolics concentrations were found in Violeta juice (2.68 and 6.33 g∙L-1 followed by Bordo (1.44 and 2.86 g∙L-1. Isabel juice had the lowest content, 0.14 and 1.29 g∙L-1, respectively. Biogenic amines were found at low concentrations only in the juices. Putrescine and spermidine were the major amines detected in juices. Phenylethylamine was detected only in Bordo juice from 2013 season and tryptamine was detected only in 2014 season. Blends were preferred over varietal juices except for Carmem.

BIOLOGICAL ACTIVITY OF APPLE JUICE ENRICHED BY HERBAL EXTRACTS

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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.

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

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...

Lignin as a facilitator, not a barrier, during saccharification by brown rot fungi

Energy Technology Data Exchange (ETDEWEB)

Schilling, Jonathan S. [Univ. of Minnesota, Minneapolis, MN (United States); Tschirner, Ulrike [Univ. of Minnesota, Minneapolis, MN (United States); Blanchette, Robert A [Univ. of Minnesota, Minneapolis, MN (United States); Filley, Timothy [Purdue Univ., West Lafayette, IN (United States)

2012-11-28

This research focused on the biology of a group of wood-degrading fungi that cause brown rot in wood, with particular attention to the potential to mimic this biological approach ex situ for bioprocessing lignocellulosic biomass. Supported by the long-standing theory that these fungi use a two-step oxidative/enzymatic approach during brown rot, our team’s objectives were as follows: 1) to determine the discrete timing of lignin modifications, 2) to correlate these alterations with biocatalyst efficiency and ingress into plant cell walls, and 3) to reproduce modifications prior to saccharification for efficient bioprocessing. The core findings of our research were that 1) lignin modifications occur nearly coincident with enzyme secretion during brown rot and 2) there is no specificity to the benefit that a brown rot pretreatment has on the efficacy of cellulases – it is a general enhancement best predicted by chemical changes to lignin and side-chain hemicellulose sugars. In our work, this meant we could attain and predict broad improvements in saccharification using commercial cellulase cocktails, in some cases more than three-fold of that in untreated biomass. This project was completed with minimal variance from the original project management plan (PMP), resulting in fourteen presentations and posters, four peer-reviewed publications, and one additional publication now in review. The publications have been valuable to other scientists working toward similar goals and have been cited in thirteen peer-reviewed publications written by others since 2010. We are working with ADM to advance application options for industry, building on the lessons learned during this DOE award period.

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.

Patulin reduction in apple juice by inactivated Alicyclobacillus spp.

Science.gov (United States)

Yuan, Y; Wang, X; Hatab, S; Wang, Z; Wang, Y; Luo, Y; Yue, T

2014-12-01

This study aimed to investigate the reduction of patulin (PAT) in apple juice by 12 inactivated Alicyclobacillus strains. The reduction rate of PAT by each strain was determined by high-performance liquid chromatography (HPLC). The results indicated that the removal of PAT was strain specific. Alicyclobacillus acidoterrestris 92 and A. acidoterrestris 96 were the most effective ones among the 12 tested strains in the removal of PAT. Therefore, these two strains were selected to study the effects of incubation time, initial PAT concentration and bacteria powder amount on PAT removal abilities of Alicyclobacillus. The highest PAT reduction rates of 88·8 and 81·6% were achieved after 24-h incubation with initial PAT concentration of 100 μg l(-1) and bacteria powder amount of 40 g l(-1) , respectively. Moreover, it was found that the treatment by these 12 inactivated Alicyclobacillus strains had no negative effect on the quality parameters of apple juice. Similar assays were performed in supermarket apple juice, where inactivated Alicyclobacillus cells could efficiently reduce PAT content. Taken together, these data suggest the possible application of this strategy as a means to detoxify PAT-contaminated juices. Inactivated Alicyclobacillus cells can efficiently reduce patulin concentration in apple juice. It provides a theoretical foundation for recycling of Alicyclobacillus cells from spoiled apple juice to reduce the source of pollution and the cost of juice industry. This is the first report on the use of Alicyclobacillus to remove patulin from apple juice. © 2014 The Society for Applied Microbiology.

An overview on the Brazilian orange juice production chain

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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.

STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE

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Ana LEAHU

2017-06-01

Full Text Available In this paper we focus on the results of a study regarding the evaluation of the sensory characteristics and consumers’ acceptance of unsweetened yoghurt with carrot juice. The yoghurts were obtained considering three carrot juice levels (10%, 20% and 30%, respectively and two starter cultures. Carrot yoghurt was prepared in the laboratory by adding carrot juice to milk and inoculated with a 3% yoghurt culture. The effects of the carrot juice on the sensory quality and consumers’ aceptance of the yoghurt samples were determined. The data obtained on various parameters were statistically analyzed.

JUICE space mission to Jupiter

CERN Document Server

CERN. Geneva

2018-01-01

JUICE - JUpiter ICy moons Explorer - is the first large-class mission in ESA's Cosmic Vision 2015-2025 programme. Planned for launch in 2022 and arrival at Jupiter in 2029, it will spend at least three years making detailed observations of the giant gaseous planet Jupiter and three of its largest moons, Ganymede, Callisto and Europa. JUICE will perform detailed investigations of Jupiter and its system in all their inter-relations and complexity with particular emphasis on Ganymede as a planetary body and potential habitat. Investigations of Europa and Callisto would complete a comparative picture of the Galilean moons. Jupiter is the archetype for the giant planets of the Solar System and for the numerous giant planets now known to orbit other stars. Moreover, Jupiter's diverse Galilean satellites - three of which are believed to harbour internal oceans - are central to understanding the habitability of icy worlds. JUICE spacecraft will carry the most powerful remote sensing, geophysical, and in situ paylo...

Pretreatment and enzymatic hydrolysis of lignocellulosic biomass

Science.gov (United States)

Corredor, Deisy Y.

The performance of soybean hulls and forage sorghum as feedstocks for ethanol production was studied. The main goal of this research was to increase fermentable sugars' yield through high-efficiency pretreatment technology. Soybean hulls are a potential feedstock for production of bio-ethanol due to their high carbohydrate content (≈50%) of nearly 37% cellulose. Soybean hulls could be the ideal feedstock for fuel ethanol production, because they are abundant and require no special harvesting and additional transportation costs as they are already in the plant. Dilute acid and modified steam-explosion were used as pretreatment technologies to increase fermentable sugars yields. Effects of reaction time, temperature, acid concentration and type of acid on hydrolysis of hemicellulose in soybean hulls and total sugar yields were studied. Optimum pretreatment parameters and enzymatic hydrolysis conditions for converting soybean hulls into fermentable sugars were identified. The combination of acid (H2SO4, 2% w/v) and steam (140°C, 30 min) efficiently solubilized the hemicellulose, giving a pentose yield of 96%. Sorghum is a tropical grass grown primarily in semiarid and dry parts of the world, especially in areas too dry for corn. The production of sorghum results in about 30 million tons of byproducts mainly composed of cellulose, hemicellulose, and lignin. Forage sorghum such as brown midrib (BMR) sorghum for ethanol production has generated much interest since this trait is characterized genetically by lower lignin concentrations in the plant compared with conventional types. Three varieties of forage sorghum and one variety of regular sorghum were characterized and evaluated as feedstock for fermentable sugar production. Fourier transform infrared spectroscopy (FTIR), scanning electron microscope (SEM) and X-Ray diffraction were used to determine changes in structure and chemical composition of forage sorghum before and after pretreatment and enzymatic hydrolysis

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

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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.

Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage.

Science.gov (United States)

Dobson, Gary; McDougall, Gordon J; Stewart, Derek; Cubero, Miguel Ángel; Karjalainen, Reijo O

2017-01-01

The effects of juice matrix and pasteurization on the stability of total phenols and especially total and individual anthocyanins were examined in black currant (BC) juice and mixtures with apple, persimmon, and peach juices at 4 °C and 20 °C. Total phenol content decreased in all juices at both temperatures but there was a trend to lower levels in unpasteurized over pasteurized juices. Differences in the decline of total anthocyanins between pasteurized and unpasteurized juices varied according to the juice type and the storage temperature. At 4 °C storage, anthocyanins declined in all juices according to pseudo 1st-order kinetics and there were only small differences in the rates between pasteurized and unpasteurized juices. However, at 20 °C, although pasteurized and unpasteurized BC juices and pasteurized mixed juices followed pseudo 1st-order kinetics, there was a different pattern in unpasteurized mixed juices; a rapid initial decline was followed by a slowing down. The effect of the added juice on anthocyanin decline was also different at either temperature. At 4 °C, the anthocyanins decreased faster in mixed juices than BC juice alone, but at 20 °C, at least in pasteurized mixed juices, the decline was similar or even slower than in BC juice; there were only small differences among the 3 mixed juices. At 20 °C, in pasteurized and unpasteurized BC juices, the rate of decrease was essentially the same for all 4 individual anthocyanins but in the mixed juices the 2 glucosides decreased significantly faster than the 2 rutinosides. © 2016 Institute of Food Technologists®.

Utilization of dried roselle calyces extract in fruit juice processing

OpenAIRE

Kilima, Beatrice Mgaya

2014-01-01

There has been an increased consumption of fruit juice as consumers have become aware of the nutritional and health benefits of fruit juices. This increased consumption goes together with the growth of varieties of fruit juices and beverages offered for sale. Among these products is roselle (Hibiscus sabdariffa L.) juice, or drink, which is a good source of anthocyanins, vitamins (thiamine, riboflavin, niacin, ascorbic acid) and minerals (Ca, P, Fe). In addition, roselle is also used as flavo...

Isotope analysis (δ13C of pulpy whole apple juice

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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.

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

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

Research on the Influencing Factors of China Apple Juice Trade

OpenAIRE

Du Juan

2013-01-01

China is the first country in the world in which apple juice is produced and exited and the main producing area is concentrated in the north of China. Some domestic companies which export apple juice are founded. China’s apple juice, mainly exported to USA, Japan and the Europe, has a strong international competitiveness. However, due to the breed and raw material, Chinese apple juice export faces some challenge, like the loss happening in the transport process. The objective of this study is...

Physicochemical and sensory characteristics of reduced sugar starfruit juice

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Prasetijio, L.D.,

2017-06-01

Full Text Available The objective of this research was to study the physicochemical and sensory characteristics of reduced sugar starfruit juice. Cloudy starfruit juice produced by juicing of the edible part of starfruit, then the obtained filtrate was formulated with citric acid, Na- CMC and different ratio of cane sugar and sorbitol i.e. 10.0%:0.0%, 7.5%:2.5%, 5.0%:5.0%, 2.5%:5.0% and 0.0%:10.0% (% b/v. Physicochemical characteristics of the starfruit juice were total soluble solids in a range of 9.20 and 11.90%, the viscosity of 8.27 and 8.65 cP, pH of 3.56 and 3.63; and titratable acidity of 0.29 and 0.31%. Those cane sugar and sorbitol ratios affected significantly only on the total soluble solids. Based on the sensory evaluation, starfruit juice with cane sugar and sorbitol ratio of 7.50%:2.50% had the highest total preference scores of color, appearance, and taste. Colloidal stability of the starfruit juices during 10 days storage was in a range of 86.26% and 88.18%.

Alkali-aided enzymatic viscosity reduction of sugar beet mash for novel bioethanol production process

International Nuclear Information System (INIS)

Srichuwong, Sathaporn; Arakane, Mitsuhiro; Fujiwara, Maki; Zhang, Zilian; Takahashi, Hiroyuki; Tokuyasu, Ken

2010-01-01

Ethanol fermentation of fresh sugar beet mash (SBM) could give a benefit on reducing energy input for sugar diffusion, juice separation, and water evaporation as used in conventional practices, thus offering promise as a low energy process. Actions of cell-wall degrading enzymes provide a mash with low viscosity, which can be easily fermented to ethanol. However, a several-fold higher enzyme loading was required for viscosity reduction of SBM compared with that of potato mash. In this study, the use of dilute alkali treatment (0.025-0.15 N NaOH, 25 o C, 1 h) in enhancing enzymatic viscosity reduction of SBM was evaluated. The results showed that higher NaOH concentration enhanced demethylation and deacetylation of SBM, resulting in greater performances of the enzymes on reducing viscosity. Efficient enzymatic viscosity reduction of SBM was observed with the 0.1 N NaOH treatment. On the other hand, untreated SBM was highly resistant to viscosity reduction, even though a 20-fold more enzyme loading was used. The resulting mash containing 12-13% (w/v) sucrose yielded 7-8% (v/v) ethanol after 24 h of fermentation (90% efficiency). Accordingly, alkali treatment can be applied for facilitating the use of fresh sugar beet for ethanol production.

Stable-isotope composition of the water of apple juice

International Nuclear Information System (INIS)

Bricout, Jacques; Merlivat, Liliane

1973-01-01

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

Role of pomegranate and citrus fruit juices in colon cancer prevention

Science.gov (United States)

Jaganathan, Saravana Kumar; Vellayappan, Muthu Vignesh; Narasimhan, Gayathri; Supriyanto, Eko

2014-01-01

Colorectal cancer is the second leading cause of cancer-related deaths in the United States. Recent studies prove that though chemotherapeutic agents are being used for the treatment of colon cancer, they become non-effective when the cancer progresses to an invasive stage. Since consumption of certain dietary agents has been linked with various cancers, fruit juices have been investigated for their consistently protective effect against colon cancer. The unique biochemical composition of fruit juices is responsible for their anticancer properties. In this review, the chemo-preventive effect of fruit juices such as pomegranate and citrus juices against colon cancer are discussed. For this purpose, the bioavailability, in vitro and in vivo effects of these fruit juices on colorectal cancer are highlighted. Moreover, there is a scarcity of studies involving human trials to estimate the preventive nature of these juices against colon cancer. This review will support the need for more preclinical tests with these crude juices and their constituents in different colorectal cancer cell lines and also some epidemiological studies in order to have a better understanding and promote pomegranate and citrus juices as crusaders against colon cancer. PMID:24782614

Sucralfate protects blood clots from peptic digestion by gastric juice in vitro.

Science.gov (United States)

Nysaeter, Gunnar; Berstad, Arnold

2006-01-01

To test in vitro the ability of sucralfate to protect a blood clot from peptic digestion by gastric juice. Blood clots adhering to the bottom of plastic tubes were exposed to native acidic gastric juice or gastric juice to which Al-Mg antacids, sucralfate or alkali had been added. The tubes were tilted regularly at room temperature and clot digestion monitored by measuring the diameters of the clots. After 15 h, the liquids, but not the adherent clots, were poured out and the tubes refilled with native acidic gastric juice. Further clot digestion was measured, as before. Native gastric juice digested the clots completely during approximately 7 h, while in neutralized gastric juice or in gastric juice containing antacids or sucralfate no digestion was seen. In the second experiment, native gastric juice completely digested all remaining clots, except those previously exposed to sucralfate. A dose-response study indicated that gastric juice containing 3% or more of sucralfate had this long-lasting, clot-protective effect. In vitro, sucralfate adheres to and protects blood clots from digestion by gastric juice pepsin. This unique effect of sucralfate may be of clinical relevance in the treatment of bleeding peptic ulcers. Copyright 2006 S. Karger AG, Basel.

Prunus fruit juices

NARCIS (Netherlands)

Toydemir, Gamze; Boyacioglu, Dilek; Hall, R.D.; Beekwilder, M.J.; Capanoglu, Esra

2017-01-01

The juice drinks obtained from Prunus fruit species, apricot (Prunus armeniaca), cherry (sweet cherry (Prunus avium) and sour cherry (Prunus cerasus)), peach (Prunus persica), and plum (Prunus domestica), are gaining increasing interest as a convenient alternative to fresh fruits. The conventional

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.

[Modeling of lactic acid fermentation of leguminous plant juices].

Science.gov (United States)

Shurkhno, R A; Validov, Sh Z; Boronin, A M; Naumova, R P

2006-01-01

Lactic acid fermentation of leguminous plant juices was modeled to provide a comparative efficiency assessment of the previously selected strains of lactic acid bacteria as potential components of starter cultures. Juices of the legumes fodder galega, red clover, and alfalfa were subjected to lactic acid fermentation in 27 variants of experiment. Local strains (Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, and Lactobacillus sp. RS 4) and the collection strain Lactobacillus plantarum BS 933 appeared the most efficient (with reference to the rate and degree of acidogenesis, ratio of lactic and acetic acids, and dynamics of microflora) in fermenting fodder galega juice; Lactobacillus sp. RS 1, Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, Lactobacillus sp. RS 4, and L. plantarum BS 933 were the most efficient for red clover juice. Correction of alfalfa juice fermentation using the tested lactic acid bacterial strains appeared inefficient, which is explainable by its increased protein content and a low level of the acids produced during fermentation.

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.

Decoding the Nonvolatile Sensometabolome of Orange Juice ( Citrus sinensis).

Science.gov (United States)

Glabasnia, Anneke; Dunkel, Andreas; Frank, Oliver; Hofmann, Thomas

2018-03-14

Activity-guided fractionation in combination with the taste dilution analysis, followed by liquid chromatography-tandem mass spectrometry and nuclear magnetic resonance experiments, led to the identification of 10 polymethoxylated flavones (PMFs), 6 limonoid glucosides, and 2 limonoid aglycones as the key bitterns of orange juice. Quantitative studies and calculation of dose-over-threshold factors, followed by taste re-engineering, demonstrated for the first time 25 sensometabolites to be sufficient to reconstruct the typical taste profile of orange juices and indicated that not a single compound can be considered a suitable marker for juice bitterness. Intriguingly, the taste percept of orange juice seems to be created by a rather complex interplay of limonin, limonoid glucosides, PMFs, organic acids, and sugars. For the first time, sub-threshold concentrations of PMFs were shown to enhance the perceived bitterness of limonoids. Moreover, the influence of sugars on the perceived bitterness of limonoids and PMFs in orange juice relevant concentration ranges was quantitatively elucidated.

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.

Evaluation of the fermentation of high gravity thick sugar beet juice worts for efficient bioethanol production

Science.gov (United States)

2013-01-01

Background Sugar beet and intermediates of sugar beet processing are considered to be very attractive feedstock for ethanol production due to their content of fermentable sugars. In particular, the processing of the intermediates into ethanol is considerably facilitated because it does not require pretreatment or enzymatic treatment in contrast to production from starch raw materials. Moreover, the advantage of thick juice is high solid substance and saccharose content which eliminates problems with the storability of this feedstock. Results The objective of this study were to investigate bioethanol production from thick juice worts and the effects of their concentration, the type of mineral supplement, as well as the dose of yeast inoculum on fermentation dynamics and ethanol yield. The obtained results show that to ensure efficient ethanolic fermentation of high gravity thick juice worts, one needs to use a yeast strain with high ethanol tolerance and a large amount of inoculum. The highest ethanol yield (94.9 ± 2.8% of the theoretical yield) and sugars intake of 96.5 ± 2.9% were obtained after the fermentation of wort with an extract content of 250 g/kg supplemented with diammonium hydrogen phosphate (0.3 g/L of wort) and inoculated with 2 g of Ethanol Red dry yeast per L of wort. An increase in extract content in the fermentation medium from 250 g/L to 280 g/kg resulted in decreased efficiency of the process. Also the distillates originating from worts with an extract content of 250 g/kg were characterized by lower acetaldehyde concentration than those obtained from worts with an extract content of 280 g/kg. Conclusions Under the favorable conditions determined in our experiments, 38.9 ± 1.2 L of 100% (v/v) ethyl alcohol can be produced from 100 kg of thick juice. The obtained results show that the selection of process conditions and the yeast for the fermentation of worts with a higher sugar content can improve the economic performance of the

Protective effects against H2O2-induced damage by enzymatic hydrolysates of an edible brown seaweed, sea tangle (Laminaria japonica).

Science.gov (United States)

Park, Pyo-Jam; Kim, Eun-Kyung; Lee, Seung-Jae; Park, Sun-Young; Kang, Dong-Soo; Jung, Bok-Mi; Kim, Kui-Shik; Je, Jae-Young; Ahn, Chang-Bum

2009-02-01

Enzymatic hydrolysates of Laminaria japonica were evaluated for antioxidative activities using hydroxyl radical scavenging activity and protective effects against H(2)O(2)-induced DNA and cell damage. In addition, activities of antioxidative enzymes, including catalase, glutathione peroxidase, and glutathione S-transferase, of the enzymatic hydrolysates from L. japonica were also estimated. L. japonica was first enzymatically hydrolyzed by seven carbohydrases (Dextrozyme, AMG, Promozyme, Maltogenase, Termamyl, Viscozyme, and Celluclast [all from Novo Co., Novozyme Nordisk, Bagsvaerd, Denmark]) and five proteinases (Flavourzyme, Neutrase, Protamex, Alcalase [all from Novo Co.], and pancreatic trypsin). The hydroxyl radical scavenging activities of Promozyme and pancreatic trypsin hydrolysates from L. japonica were the highest as compared to those of the other carbohydrases and proteinases, and their 50% inhibitory concentration values were 1.67 and 317.49 mug/mL, respectively. The pancreatic trypsin hydrolysates of L. japonica exerted a protective effect on H(2)O(2)-induced DNA damage. We also evaluated the protective effect on hydroxyl radical-induced oxidative damage in PC12 cells via propidium iodide staining using a flow cytometer. The AMG and pancreatic trypsin hydrolysates of L. japonica dose-dependently protected PC12 cells against cell death caused by hydroxyl radical-induced oxidative damage. Additionally, we analyzed the activity of antioxidative enzymes such as catalase, glutathione peroxidase, and the phase II biotransformation enzyme glutathione S-transferase in L. japonica-treated cells. The activity of all antioxidative enzymes was higher in L. japonica-treated cells compared with the nontreated cells. These results indicate that enzymatic hydrolysates of L. japonica possess antioxidative activity.

Photoelectrochemical enzymatic biosensors.

Science.gov (United States)

Zhao, Wei-Wei; Xu, Jing-Juan; Chen, Hong-Yuan

2017-06-15

Enzymatic biosensors have been valuable bioanalytical devices for analysis of diverse targets in disease diagnosis, biological and biomedical research, etc. Photoelectrochemical (PEC) bioanalysis is a recently emerged method that promptly becoming a subject of new research interests due to its attractive potential for future bioanalysis with high sensitivity and specificity. PEC enzymatic biosensors integrate the inherent sensitivities of PEC bioanalysis and the selectivity of enzymes and thus share their both advantages. Currently, PEC enzymatic biosensors have become a hot topic of significant research and the recent impetus has grown rapidly as demonstrated by increased research papers. Given the pace of advances in this area, this review will make a thorough discussion and survey on the fundamentals, sensing strategies, applications and the state of the art in PEC enzymatic biosensors, followed by future prospects based on our own opinions. We hope this work could provide an accessible introduction to PEC enzymatic biosensors for any scientist. Copyright © 2016 Elsevier B.V. All rights reserved.

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

Science.gov (United States)

Nguyen, Linh; Hwang, Eun-Sun

2016-01-01

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

Consumer acceptance of orange juice mixed with water mint leave extract.

Science.gov (United States)

Ali, Marwa Rashad

2017-10-31

Orange-Mint leaves juice was formulated using different addition percentages of mint leaves extract. The juice was aseptically processed, packed in glass bottles under sterilized environment and sterilized at 70°C for 15 minutes then storage at 5°C for 3 months. The physicochemical, nutritional value, microbiological and sensory characteristics of the juice was evaluated. There is no difference in pH, total soluble solids, ash, and total acidity in all samples moreover, the sample A2, "orange juice with 15% of mint leaves extract" recorded the best values of sensory evaluation, on the other hand, it was recorded lower values of vitamin C and total phenolic compound than sample (C) or (C1) because of increasing in addition% of mint leaves extract to orange juice. The sensory properties of juice samples were not remarkable any changes during storage. The result indicated that the juice was acceptable up to 3 months of storage 5°C. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Optimization of the Enzymatic Saccharification Process of Milled Orange Wastes

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Daniel Velasco

2017-08-01

Full Text Available Orange juice production generates a very high quantity of residues (Orange Peel Waste or OPW-50–60% of total weight that can be used for cattle feed as well as feedstock for the extraction or production of essential oils, pectin and nutraceutics and several monosaccharides by saccharification, inversion and enzyme-aided extraction. As in all solid wastes, simple pretreatments can enhance these processes. In this study, hydrothermal pretreatments and knife milling have been analyzed with enzyme saccharification at different dry solid contents as the selection test: simple knife milling seemed more appropriate, as no added pretreatment resulted in better final glucose yields. A Taguchi optimization study on dry solid to liquid content and the composition of the enzymatic cocktail was undertaken. The amounts of enzymatic preparations were set to reduce their impact on the economy of the process; however, as expected, the highest amounts resulted in the best yields to glucose and other monomers. Interestingly, the highest content in solid to liquid (11.5% on dry basis rendered the best yields. Additionally, in search for process economy with high yields, operational conditions were set: medium amounts of hemicellulases, polygalacturonases and β-glucosidases. Finally, a fractal kinetic modelling of results for all products from the saccharification process indicated very high activities resulting in the liberation of glucose, fructose and xylose, and very low activities to arabinose and galactose. High activity on pectin was also observed, but, for all monomers liberated initially at a fast rate, high hindrances appeared during the saccharification process.

Microbial Count and Shelf Life of Phalsa(Grewia Asiatica) Juice

International Nuclear Information System (INIS)

Saddozai, A. A.; Mumtaz, A.; Raza, S.; Saleem, S. A.

2015-01-01

The study investigated the shelf life of laboratory developed phalsa juice at room temperature. Phalsa was purchased from local market, juice was prepared and kept in sterilized bottles at room temperature. Physicochemical and microbial and oragnoleptic quality of the juice was examined till two weeks. Microbial activity in phalsa juice increased while organoleptic attributes such as texture (mouth feel), flavour, taste, colour and overall acceptability of phalsa juice were decreased during the study period. The pH and TSS value were decreased from 3.99 to 3.54 and from 11.22 to 9.55, respectively after 2 weeks storage. Total plate count also showed decline from 6.2*10/sup -1/ to 3.2 * 10/sup -1/ cfuml/sup -1/ whereas yeast and mould counts increased simultaneously from 2.6*10/sup -1/ and nil to 5.5*10/sup -1/ and 2.4*10/sup -1/ cfuml/sup -1/, respectively during the storage. To increase shelf life of phalsa juice storage at refrigerated temperature with/without preservatives is recommended. (author)

Effect of probiotics on patulin removal from synbiotic apple juice.

Science.gov (United States)

Zoghi, Alaleh; Khosravi-Darani, Kianoush; Sohrabvandi, Sara; Attar, Hosein; Alavi, Sayed Abolhasan

2017-06-01

Studies have reported the occurrence of the mycotoxin patulin in apple products. The aim of this study was to produce synbiotic apple juice and investigate the detoxification of patulin by Lactobacillus acidophilus and Lactobacillus plantarum as probiotic strains. The impact of seven process variables on efficiency of toxin removal was investigated using Plackett-Burman design and presence of the surface-layer proteins as binding site of probiotics to patulin was confirmed during 6 weeks of cold storage. Results showed that the removal of patulin by probiotic bacteria from apple juice depends significantly (P apple juice. In the best conditions, 91.23% of initial patulin concentration was removed from juice during 6 weeks refrigerated storage. No significant difference was observed in organoleptic properties of the synbiotic apple juice and raw sample. In the best condition reported in this study, contaminated synbiotic apple juice by patulin will be safe for consumers after the first day of probiotic inoculation. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Determination of essential and toxic elements in commercially available fruit juices

International Nuclear Information System (INIS)

Yawar, W.; Rahman, S.

1997-01-01

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

Stable isotopes determination in some Romanian fruit juices.

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Magdas, Dana Alina; Puscas, Romulus

2011-09-01

The characterisation of 45 Romanian single-strength fruit juices (apples, pears, plums and grapes) collected from different Transylvanian areas by means of stable isotope approach are presented and discussed in this study. We measured (2)H/(1)H, (18)O/(16)O ratios from water juice and (13)C/(12)C from pulp and compared these results with those already reported in the literature for single-strength juices, in order to see how the geographical and climatic conditions of Transylvania and the meteorological peculiarities of the year 2010 influence the isotopic composition of the investigated fruit juices. The δ(13)C mean values that we found for apple pulp picked up from different Transylvanian areas show slight differences, probably due to the environmental conditions of the plants. No significant correlation either between the variety of apple or the geographical origin and δ(13)C value was established.

Protective Effects of Lemon Juice on Alcohol-Induced Liver Injury in Mice

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Tong Zhou

2017-01-01

Full Text Available Chronic excessive alcohol consumption (more than 40–80 g/day for males and more than 20–40 g/day for females could induce serious liver injury. In this study, effects of lemon juice on chronic alcohol-induced liver injury in mice were evaluated. The serum biochemical profiles and hepatic lipid peroxidation levels, triacylglycerol (TG contents, antioxidant enzyme activities, and histopathological changes were examined for evaluating the hepatoprotective effects of lemon juice in mice. In addition, the in vitro antioxidant capacities of lemon juice were determined. The results showed that lemon juice significantly inhibited alcohol-induced increase of alanine transaminase (ALT, aspartate transaminase (AST, hepatic TG, and lipid peroxidation levels in a dose-dependent manner. Histopathological changes induced by alcohol were also remarkably improved by lemon juice treatment. These findings suggest that lemon juice has protective effects on alcohol-induced liver injury in mice. The protective effects might be related to the antioxidant capacity of lemon juice because lemon juice showed in vitro antioxidant capacity.

[Human brown adipose tissue].

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Virtanen, Kirsi A; Nuutila, Pirjo

2015-01-01

Adult humans have heat-producing and energy-consuming brown adipose tissue in the clavicular region of the neck. There are two types of brown adipose cells, the so-called classic and beige adipose cells. Brown adipose cells produce heat by means of uncoupler protein 1 (UCP1) from fatty acids and sugar. By applying positron emission tomography (PET) measuring the utilization of sugar, the metabolism of brown fat has been shown to multiply in the cold, presumably influencing energy consumption. Active brown fat is most likely present in young adults, persons of normal weight and women, least likely in obese persons.

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

Science.gov (United States)

Nguyen, Linh; Hwang, Eun-Sun

2016-12-01

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

Observation on CEA and IL-6 contents in gastric juice

International Nuclear Information System (INIS)

Jiang Zhonglin

2003-01-01

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

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

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Verma, Anjali; Singh, Satya Vir

2015-01-01

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

Anti-Oxidant effects of pomegranate juice on Saccharomyces ...

African Journals Online (AJOL)

Conclusion: Pomegranate juice has a positive effect on fatty acid, vitamin and protein synthesis by Saccharomyces cerevisiae. Accordingly, we believe that it has significantly decreased oxidative damage thereby making a positive impact on yeast development. Key words: Pomegranate juice, SDS-PAGE, fatty acid, vitamin.

Health benefit of vegetable/fruit juice-based diet: Role of microbiome

OpenAIRE

Henning, Susanne M.; Yang, Jieping; Shao, Paul; Lee, Ru-Po; Huang, Jianjun; Ly, Austin; Hsu, Mark; Lu, Qing-Yi; Thames, Gail; Heber, David; Li, Zhaoping

2017-01-01

The gut microbiota is an important contributor to human health. Vegetable/fruit juices provide polyphenols, oligosaccharides, fiber and nitrate (beet juice), which may induce a prebiotic-like effect. Juice-based diets are becoming popular. However, there is a lack of scientific evidence of their health benefits. It was our hypothesis that changes in the intestinal microbiota induced by a juice-based diet play an important role in their health benefits. Twenty healthy adults consumed only vege...

Marketing research of consumer preferences in juice products market in Kemerovo

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T. F. Kiseleva

2017-01-01

Full Text Available In this paper, studies on juice products market in Kemerovo, preferences of Kemerovo residents buying juice products were conducted. With the help of the data obtained, the characteristics of juice products market in Kemerovo with the identification of the main suppliers of products were given. The object of the study in thiswork was the residents of Kemerovo. The purpose of the work was to study juice products market in Kemerovo, to investigate the preferences of Kemerovo residents buying juice products. The objectives of this work werethe following: characteristics of juice products market in Kemerovo, determining of the potential of the juice products market, analysis of the division of the market between producers, processing of the data obtained concerning the state of the juice products market in Kemerovo. The survey method was used to study the goals. Questioning is a method of collecting primary material in the form of a written survey of a large number of respondents to collect information on the state of certain aspects of the process under study. The questionnaire can cover a wide range of people, which makes it possible to minimize atypical manifestations, while personal contact with the respondent is not necessary. Another important advantage of the method is the convenience of performing mathematical processing of questionnaires. According to the processed questionnaires, advice of recommendation character, which is not mandatory for use, was given to the producers of juice products. Taking these recommendations into account, the manufacturer will be able to determine the characteristic and inherent features of the juice market in Kemerovo. Kemerovo residents were asked to answer a number of questions. The survey was conducted anonymously. The answers are informative and will be used for further study.

Effect of genotype and environment on citrus juice carotenoid content.

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Dhuique-Mayer, Claudie; Fanciullino, Anne-Laure; Dubois, Cecile; Ollitrault, Patrick

2009-10-14

A selection of orange and mandarin varieties belonging to the same Citrus accession and cultivated in Mediterranean (Corsica), subtropical (New Caledonia), and tropical areas (principally Tahiti) were studied to assess the effect of genotype and environmental conditions on citrus juice carotenoid content. Juices from three sweet orange cultivars, that is, Pera, Sanguinelli, and Valencia ( Citrus sinensis (L.) Osbeck), and two mandarin species ( Citrus deliciosa Ten and Citrus clementina Hort. ex Tan), were analyzed by HPLC using a C(30) column. Annual carotenoid content variations in Corsican fruits were evaluated. They were found to be very limited compared to variations due to varietal influences. The statistical analysis (PCA, dissimilarity tree) results based on the different carotenoid compounds showed that citrus juice from Corsica had a higher carotenoid content than citrus juices from tropical origins. The tropical citrus juices were clearly differentiated from citrus juices from Corsica, and close correlations were obtained between beta-cryptoxanthin and phytoene (r = 0.931) and beta-carotene and phytoene (r = 0.918). More broadly, Mediterranean conditions amplified interspecific differentiation, especially by increasing the beta-cryptoxanthin and cis-violaxanthin content in oranges and beta-carotene and phytoene-phytofluene content in mandarins. Thus, at a quantitative level, environmental conditions also had a major role in determining the levels of carotenoids of nutritional interest, such as the main provitamin A carotenoids in citrus juice (beta-cryptoxanthin and beta-carotene).

Low dose irradiation influence on yield and quality of fruit juice

International Nuclear Information System (INIS)

Mitchell, G.E.; Isaacs, A.R.; Williams, D.J.; McLauchlan, R.L.; Nottingham, S.M.; Hammerton, K.

1991-01-01

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

77 FR 51750 - United States Standards for Grades of Grapefruit Juice

Science.gov (United States)

2012-08-27

... standards in order to encourage uniformity and consistency in commercial practices.'' AMS is committed to... Grapefruit Juice. The petitioner requested the removal of the maximum limit for ``free and suspended pulp... concentrate, grapefruit juice, and frozen concentrated grapefruit juice establish limits for maximum free and...

Identification of gamma-irradiated fruit juices by EPR spectroscopy

International Nuclear Information System (INIS)

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

2014-01-01

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

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

Science.gov (United States)

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

2011-09-01

This research analyzed the major chemical components and multiple antioxidant activities present in the fresh juice of eight vegetables, and studied their influence on starch induced postprandial glycemia in rats. A SDS-PAGE based protein fingerprint of each vegetable juice was also prepared. The yields of juice, chemical components like total proteins, total polyphenols, total flavonoids, total anthocyanins and free radicals like the ABTS˙(+) cation, DPPH, H(2)O(2), scavenging activities and reducing properties for NBT and FeCl(3) showed wide variations. Vegetable juice from brinjal ranked first in displaying total antioxidant capacity. Pretreatment of rats with vegetable juices moderated starch induced postprandial glycemia. The fresh juice from the vegetables ridge gourd, bottle gourd, ash gourd and chayote significantly mitigated postprandial hyperglycemic excursion. Total polyphenol concentrations present in vegetable juices positively influenced ABTS˙(+) scavenging activity and total antioxidant capacity. However, NBT reducing activity of juices was positively affected by total protein concentration. Contrarily, however, high polyphenol content in vegetable juice was observed to adversely affect the postprandial antihyperglycemic activity of vegetable juices. This is the first report exploring antihyperglycemic activity in these vegetable juices and highlights the possible adverse influence of high polyphenol content on the antihyperglycemic activity of the vegetable juices. This journal is © The Royal Society of Chemistry 2011

Development of functional beverage from wheat grass juice

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Liana Claudia SALANTA

2016-11-01

Full Text Available The juice from wheat grass is called "green blood" and is an excellent detoxifying, facilitating the elimination of toxins and fats from body. In the form of fresh juice, it has high concentrations of chlorophyll, active enzymes, vitamins and other nutrients. The aim of this work was the development and characterization of a functional beverage from green wheat juice by adding apple and limes. The antioxidant capacity, vitamin C, polyphenols and flavonoids content were quantified by using spectrophotometry. The final product was pasteurized and evaluated by the content of bioactive compounds during storage at intervals of 7 and 14 days. During storage there were found slight decreases of the contents of bioactive compounds. The juice obtained has a sweet-sour taste, a unique flavor and a very pleasant smell. This product targets all categories of consumers and represents an ideal morning snack for those who are concerned about a healthy lifestyle.

Orange juice substantially reduces the bioavailability of the beta-adrenergic-blocking agent celiprolol.

Science.gov (United States)

Lilja, Jari J; Juntti-Patinen, Laura; Neuvonen, Pertti J

2004-03-01

Grapefruit juice was recently found to decrease plasma concentrations of the beta-adrenergic receptor-blocking agent celiprolol. Our objective was to investigate the effect of orange juice on the pharmacokinetics of celiprolol in healthy subjects. In a randomized crossover study with 2 phases and a washout of 2 weeks, 10 healthy volunteers ingested either 200 mL normal-strength orange juice or water 3 times a day for 2 days. On the morning of day 3, 1 hour after ingestion of 200 mL orange juice or water, each subject ingested 100 mg celiprolol with either 200 mL orange juice or water. In addition, 200 mL orange juice or water was ingested at 4, 10, 22, and 27 hours after celiprolol intake. The concentrations of celiprolol in plasma and its excretion into urine were measured up to 33 hours after its dosing. Systolic and diastolic blood pressures and heart rate were recorded up to 10 hours. Orange juice reduced the mean peak plasma concentration of celiprolol by 89% (P orange juice. Orange juice reduced the urinary excretion of celiprolol by 77% (P Orange juice substantially reduces the bioavailability of celiprolol, but the mechanism of this interaction remains to be resolved. For example, modulation of intestinal pH and of function of transporters implicated in the absorption of celiprolol may be involved. Because of the great extent of the orange juice-celiprolol interaction and a wide use of orange juice, this interaction is likely to have clinical importance in some patients, although hemodynamic consequences were not seen in young healthy subjects.

The role of lipids in nonenzymatic browning

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Zamora, Rosario

2000-04-01

Full Text Available The role of lipids in nonenzymatic browning is studied by reviewing oxidized lipid/protein reactions in comparison with other reactions where the production of browning is known: the Maillard reaction, the ascorbic acid browning, and the quinone/amine reactions. The mechanisms proposed in these reactions for production of color and fluorescence, as well as the formation of melanoidins, lipofuscins, and low molecular weight colored products are discussed comparatively, concluding that the role of lipids in these reactions does not seem to be very different to the role of carbohydrates in the Maillard reaction or the phenols in the enzymatic browning. These carbonyl-amine reactions seem to be a group of gradual, partially reversible, universal, and inevitable side reactions in both food and biological systems. However, most of these results were obtained in model systems and additional studies should be carried out in systems closer to real foods or living beings, which should provide a more complete understanding of nonenzymatic browning, and, therefore, to afford a much more comprehensive knowledge of food and human biochemistry.En este trabajo se hace una revisión del papel de los lípidos en el pardeamiento no enzimático de alimentos mediante el estudio de las reacciones proteína/lípido oxidado en comparación con otras reacciones donde ocurre también este oscurecimiento: la reacción de Maillard, el pardeamiento producido por el ácido ascórbico, y las reacciones de las quinonas con los grupos amino. Los mecanismos propuestos para estas reacciones de producción de color y fluorescencia, así como la formación de melanoidinas, lipofuscinas y productos coloreados de bajo peso molecular son discutidos de forma comparada, concluyendo que el papel de los lípidos en estas reacciones no parece ser muy diferente del papel de los carbohidratos en el Maillard o de los fenoles en el pardeamiento enzimático. Estas reacciones carbonil

Survey of South African fruit juices using a fast screening HILIC-MS method.

Science.gov (United States)

Stander, Marietjie A; Kühn, Wernich; Hiten, Nicholas F

2013-01-01

Adulteration of fruit juices--by the addition of sugar or other less expensive fruit juices as well as preservatives, artificial sweeteners and colours--was tested for by using a developed screening method. The method employs hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) using electrospray ionisation in the negative mode and ultraviolet light detection. Different fruit juices can be differentiated by the content of marker compounds like sorbitol, certain phenolic molecules and their saccharide profile. This method was used to test 46 fruit juice samples from the retail market as well as 12 control samples. The study focused on the main types of fruit juices consumed on the South African market including apple, orange, grape and blends of these juices with other fruits like mango, pear and guava. Overall, the 46 samples tested mostly agreed with label claims. One grape juice sample was adulterated, probably with apple juice. Natamycin above the legal limits was found in two samples. In addition, two samples contained natamycin and one sample benzoate without it being indicated on the label. The method is well suited as a quick screening method for fruit juice adulteration and if used routinely would reduce fruit juice adulteration without the cost of the current array of tests needed for authenticity testing.

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.

Comparison of Pancreas Juice Proteins from Cancer Versus Pancreatitis Using Quantitative Proteomic Analysis

Science.gov (United States)

Chen, Ru; Pan, Sheng; Cooke, Kelly; Moyes, Kara White; Bronner, Mary P.; Goodlett, David R.; Aebersold, Ruedi; Brentnall, Teresa A.

2008-01-01

Objectives Pancreatitis is an inflammatory condition of the pancreas. However, it often shares many molecular features with pancreatic cancer. Biomarkers present in pancreatic cancer frequently occur in the setting of pancreatitis. The efforts to develop diagnostic biomarkers for pancreatic cancer have thus been complicated by the false-positive involvement of pancreatitis. Methods In an attempt to develop protein biomarkers for pancreatic cancer, we previously use quantitative proteomics to identify and quantify the proteins from pancreatic cancer juice. Pancreatic juice is a rich source of proteins that are shed by the pancreatic ductal cells. In this study, we used a similar approach to identify and quantify proteins from pancreatitis juice. Results In total, 72 proteins were identified and quantified in the comparison of pancreatic juice from pancreatitis patients versus pooled normal control juice. Nineteen of the juice proteins were overexpressed, and 8 were underexpressed in pancreatitis juice by at least 2-fold compared with normal pancreatic juice. Of these 27 differentially expressed proteins in pancreatitis, 9 proteins were also differentially expressed in the pancreatic juice from pancreatic cancer patient. Conclusions Identification of these differentially expressed proteins from pancreatitis juice provides useful information for future study of specific pancreatitis-associated proteins and to eliminate potential false-positive biomarkers for pancreatic cancer. PMID:17198186

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage

Science.gov (United States)

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

2016-01-01

Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated. Apple juice was irradiated with 345.6 J/cm2 and treatment effect was evaluated in terms of color, antioxidant capacity, polyphenol content, pH, titratable acidity and total soluble solids. Using a linear regression design, inactivation kinetic of polyphenol oxidase enzyme was also described. In addition, a repeated measures design was carried out to evaluate apple juice during 24 days of storage at 4 °C and 20 °C. After irradiation, reduction of antioxidant capacity was observed while during storage, ascorbic acid content decreased up to 40% and total polyphenol content remain stable. Ultraviolet irradiation achieved a complete inactivation of polyphenol oxidase enzyme and microbiota, keeping apple juice antioxidants during ultraviolet treatment and storage available until juice consumption. UV-treated apple juice can be used as a regular beverage, ensuring antioxidant intake. PMID:28231106

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage

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Edmundo Juarez-Enriquez

2016-02-01

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

Inhibition of Nonenzymatic Protein Glycation by Pomegranate and Other Fruit Juices

Science.gov (United States)

Dorsey, Pamela Garner; Greenspan, Phillip

2014-01-01

Abstract The nonenzymatic glycation of proteins and the formation of advanced glycation endproducts in diabetes leads to the crosslinking of proteins and disease complications. Our study sought to demonstrate the effect of commonly consumed juices (pomegranate, cranberry, black cherry, pineapple, apple, and Concord grape) on the fructose-mediated glycation of albumin. Albumin glycation decreased by 98% in the presence of 10 μL of pomegranate juice/mL; other juices inhibited glycation by only 20%. Pomegranate juice produced the greatest inhibition on protein glycation when incubated at both the same phenolic concentration and the same antioxidant potential. Both punicalagin and ellagic acid significantly inhibited the glycation of albumin by ∼90% at 5 μg/mL. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis revealed that pomegranate, but not apple juice, protected albumin from modification. These results demonstrate that pomegranate juice and two of its major constituents are potent inhibitors of fructose-mediated protein glycation. PMID:24433074

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

Science.gov (United States)

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

2014-01-01

Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed. PMID:25332721

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

Directory of Open Access Journals (Sweden)

Kamal Rai Aneja

2014-01-01

Full Text Available Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.

Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices.

Science.gov (United States)

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

2014-01-01

Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.

Cranberry juice for urinary tract infection in children

OpenAIRE

Goldman, Ran D.

2012-01-01

Question Several children in my clinic are recovering from urinary tract infections (UTI). A mother of one of the children asked me if I recommended cranberry juice for children to prevent future episodes of UTI. She was given cranberry juice after she suffered from a UTI several months ago.

Variation in fruit juice consumption among infants and toddlers: associations with WIC participation.

Science.gov (United States)

McElligott, James T; Roberts, James R; Varadi, Eliza A; O'Brien, Elizabeth S; Freeland, Katherine D; Basco, William T

2012-07-01

Juice is a common component of a child's diet. Excessive juice consumption may lead to adverse nutritional and dental outcomes. The objective of the study was to evaluate consumption patterns and parental perception regarding juice in a sample of children from families participating or not participating in Women, Infants, and Children (WIC) services. Parents of children aged 12 months to 5 years completed a survey consisting of questions about beverage intake and related opinions. Practices were selected to provide a mix of families who do and do not use WIC services. Comparisons were made by WIC use and by quantity of juice consumption. Of 173 surveys, 51% of participants had received benefits from the WIC program. Overall, children who drank larger quantities of fruit juice drank less milk. One-third of all of the parents who responded to the survey reported that they believed that juice was at least as healthy as fresh fruit, with WIC parents reporting this belief more often (56% vs 9%; P juice before their child reached age 12 months, and this was more likely in WIC families (78% vs 54%; P juice consumption is associated with decreased milk consumption. Many parents expressed a belief that juice was at least as healthful as fresh fruit. Being a WIC recipient was associated with an earlier introduction of juice into a child's diet and a greater perception that juice was healthful.

Adulteration of apple with pear juice: emphasis on major carbohydrates, proline, and arbutin.

Science.gov (United States)

Thavarajah, Pushparajah; Low, Nicholas H

2006-06-28

Detection of juice-to-juice adulteration based on chemical composition studies is a common method used by government regulatory agencies and food companies. This study investigated the use of major carbohydrate (fructose, glucose and sucrose), polyol (sorbitol), proline, and phenolic profiles as indicators of pear adulteration of apple juice (PAAJ). For this work, a total of 105 authentic apple juice samples from 13 countries and 27 authentic pear juice samples from 5 countries were analyzed. Because the major carbohydrate ranges for these juices showed significant overlap their use as markers for PAAJ detection would be very limited. It was found that sorbitol and proline means for apple and pear were significantly different; however, their broad natural ranges would afford PAAJ at levels up to 30% without detection. In addition, careful selection of the pear juice used as the adulterant would further limit the usefulness of these markers for PAAJ detection. Arbutin was conclusively identified as a marker for pear juice on the basis of its presence in all 27 authentic pear samples and its absence (apple juice samples analyzed in this study. The application of the developed HPLC-PDA method for arbutin analysis to detect PAAJ at levels as low as 2% (v/v) was demonstrated. A confirmation method for the presence of arbutin in pure pear juice and apple adulterated with pear juice was introduced on the basis of the hydrolysis of arbutin to hydroquinone employing beta-glucosidase, with reactant and product monitoring by HPLC-PDA.

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

Science.gov (United States)

2010-07-01

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

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

International Nuclear Information System (INIS)

Wilska-Jeszka, J.; Skorupinska, A.

1975-01-01

Stability of radurized red and black currant, bilberry, plum and tomato juices, stored at a temperature of 20+-3 0 C, was investigated. With 60 Co as radiation source, doses of 0,5 to 1,5 Mrad were applied. In a 12-month period no significant changes in pH, total and volatile acidity were found. Anthocyanic pigment and ascorbic acid losses were greater in radurized than in pasteurized juices. No organoleptic changes occurred after irradiation with 1 Mrad in tomato juices, very little change in plum and bilberry juices and considerable unfavorable changes in currant juice

Effects of meat juice on biofilm formation of Campylobacter and Salmonella.

Science.gov (United States)

Li, Jiaqi; Feng, Jinsong; Ma, Lina; de la Fuente Núñez, César; Gölz, Greta; Lu, Xiaonan

2017-07-17

Campylobacter and Salmonella are leading causes of foodborne illnesses worldwide, vastly harboured by raw meat as their common food reservoir. Both microbes are prevalent in meat processing environments in the form of biofilms that contribute to cross-contamination and foodborne infection. This study applied raw meat juice (chicken juice and pork juice) as a minimally processed food model to study its effects on bacterial biofilm formation. Meat juice was collected during the freeze-thaw process of raw meat and sterilized by filtration. In 96-well polystyrene plates and glass chambers, supplementation of over 25% meat juice (v/v) in laboratory media led to an increase in biofilm formation of Campylobacter and Salmonella. During the initial attachment stage of biofilm development, more bacterial cells were present on surfaces treated with meat juice residues compared to control surfaces. Meat juice particulates on abiotic surfaces facilitated biofilm formation of Campylobacter and Salmonella under both static and flow conditions, with the latter being assessed using a microfluidic platform. Further, the deficiency in biofilm formation of selected Campylobacter and Salmonella mutant strains was restored in the presence of meat juice particulates. These results suggested that meat juice residues on the abiotic surfaces might act as a surface conditioner to support initial attachment and biofilm formation of Campylobacter and Salmonella. This study sheds light on a possible survival mechanism of Campylobacter and Salmonella in meat processing environments, and indicates that thorough cleaning of meat residues during meat production and handling is critical to reduce the bacterial load of Campylobacter and Salmonella. Copyright © 2017 Elsevier B.V. All rights reserved.

A comparison of nutrient density scores for 100% fruit juices.

Science.gov (United States)

Rampersaud, G C

2007-05-01

The 2005 Dietary Guidelines for Americans recommend that consumers choose a variety of nutrient-dense foods. Nutrient density is usually defined as the quantity of nutrients per calorie. Food and nutrition professionals should be aware of the concept of nutrient density, how it might be quantified, and its potential application in food labeling and dietary guidance. This article presents the concept of a nutrient density score and compares nutrient density scores for various 100% fruit juices. One hundred percent fruit juices are popular beverages in the United States, and although they can provide concentrated sources of a variety of nutrients, they can differ considerably in their nutrient profiles. Six methodologies were used to quantify nutrient density and 7 100% fruit juices were included in the analysis: apple, grape, pink grapefruit, white grapefruit, orange, pineapple, and prune. Food composition data were obtained from the USDA National Nutrient Database for Standard Reference, Release 18. Application of the methods resulted in nutrient density scores with a range of values and magnitudes. The relative scores indicated that citrus juices, particularly pink grapefruit and orange juice, were more nutrient dense compared to the other nonfortified 100% juices included in the analysis. Although the methods differed, the relative ranking of the juices based on nutrient density score was similar for each method. Issues to be addressed regarding the development and application of a nutrient density score include those related to food fortification, nutrient bioavailability, and consumer education and behavior.

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 other...

Açúcar mascavo em geleiadas de maçã Brown sugar in apple jellies

Directory of Open Access Journals (Sweden)

Carla Rosane Mendonça

2000-12-01

Full Text Available O trabalho objetivou elaborar geleiadas de maçã utilizando açúcar mascavo. As geleiadas foram elaboradas com polpa de maçã, água, suco de limão, pectina e 20, 35, 50 e 65% de açúcar mascavo em relação à quantidade de polpa. Verificou-se o rendimento, custo, e a preferência do consumidor pelas diferentes formulações. As geleiadas mais preferidas foram reelaboradas e determinaram-se as características físicas, químicas e microbiológicas, logo após o processamento, aos 30, 60 e 90 dias de estocagem. Os resultados permitiram concluir que as geleiadas elaboradas com 35, 50 e 65% de açúcar mascavo foram igualmente preferidas pelos consumidores, superando aquela com 20%; considerando o custo e o rendimento, verificou-se que a geleiada com 65% de açúcar mascavo apresentou vantagem sobre as demais; a estabilidade desses produtos foi superior a três meses; e existiram diferenças físicas e químicas significativas entre as formulações.The work had the objective to elaborate apple jellies by using brown sugar. The jellies were elaborated with apple pulp, water, lemon juice, pectin and 20, 35, 50 and 65% of brown sugar. It was verified the yield, cost and the consumer's preference of the jelly formulations. The most favorite jellies, were reprocessed, and it was determined the physical, chemical and microbiological characteristics, soon after the processing, after 30, 60 and 90 days of storage. It was observed that the jellies elaborated with 35, 50 and 65% of brown sugar were equally acceptable by the consumers, overcoming that ones with 20%; the jelly with 65% of brown sugar presented advantages over the others, when considering the cost and yield; the products stability was superior to three months and there were a physical and chemical significative difference among the formulations.

Processing of mixed fruit juice from mango, orange and pineapple

Directory of Open Access Journals (Sweden)

Sajeda Begam

2018-08-01

Full Text Available The study was conducted to prepare mixed fruit juice by using mango pulp, pineapple and orange juices and the quality in terms of nutritional value, keeping quality, shelf life and consumers’ acceptability were investigated. Chemical analysis showed that TSS, acidity were increased slightly whereas vitamin C and pH were decreased gradually during the storage periods. Storage studies were carried out up to one month with an interval of one week and the result showed that all the samples were in good condition after one month, though little bit of faded color was found at the end of storage periods. Sample with 35% mango juice, 40% orange juice and 25% pineapple secured the highest score on sensory evaluation and showed the best consumer acceptance. This research reveals that perishable fruits can be converted to attractive mixed juice and thus increase the shelf-life, which increase value of the product. [Fundam Appl Agric 2018; 3(2.000: 440-445

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

Science.gov (United States)

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

2016-04-01

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

Applications of stable Isotope ratios determinations in fruit juice authentication

International Nuclear Information System (INIS)

Magdas, Dana Alina; Dehelean, Adriana; Voica, Cezara; Puscas, Romulus

2010-01-01

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)

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.

Jungle Juice: Knowledge and Usage Among Kenyan Surgical Teams

African Journals Online (AJOL)

This survey aimed to evaluate knowledge and safe usage of jungle juice on patients in ... patterns and safety measures employed during use of jungle juice among ... Regarding the specific antidote for severe local anesthetic toxicity and its ...

Gamma radiation and the conservation of natural orange juice

International Nuclear Information System (INIS)

Iemma, Juliana; Alcarde, Andre Ricardo; Domarco, Rachel Elisabeth; Spoto, Marta Helena Fillet; Blumer, Lucimara; Matraia, Clarice

1999-01-01

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

Pomegranate juice does not affect the disposition of simvastatin in healthy subjects.

Science.gov (United States)

Park, Soo-Jin; Yeo, Chang-Woo; Shim, Eon-Jeong; Kim, Hyunmi; Liu, Kwang-Hyeon; Shin, Jae-Gook; Shon, Ji-Hong

2016-08-01

Previous in vitro and in vivo investigations reported controversial results for the inhibitory potential of pomegranate on Cytochrome P450 (CYP) 3A activity. This study evaluated the effect of pomegranate juice on the disposition of simvastatin, a CYP3A4 substrate, and simvastatin acid, its active metabolite, compared with grapefruit juice in healthy subjects. A single oral pharmacokinetic study of 40 mg simvastatin was conducted as a three-way crossover (control, pomegranate, and grapefruit juices) in 12 healthy male subjects. The subjects took pomegranate or grapefruit juice three times per day for 3 days (900 mL/day) and on the third day, the pharmacokinetic study was executed. Blood samples were collected to 24 h post-dose and the pharmacokinetic parameters of simvastatin and simvastatin acid were compared among the study periods. In the period of grapefruit juice, the mean C max and AUCinf of simvastatin [the geometric mean ratio (90 % CI) 15.6 (11.6-21.0) and 9.1 (6.0-13.7)] were increased significantly when compared with the control period, whereas they were not significantly different in the period of pomegranate juice [C max and AUCinf 1.20 (0.89-1.62) and 1.29 (0.85-1.94)]. The mean C max and AUCinf of simvastatin acid were increased significantly after intake of grapefruit juice, but not pomegranate juice. These results suggest that pomegranate juice affects little on the disposition of simvastatin in humans. Pomegranate juice does not seem to have a clinically relevant inhibitory potential on CYP3A4 activity.

Optimization of tropical fruit juice based on sensory and nutritional characteristics

Directory of Open Access Journals (Sweden)

Paula Nogueira CURI

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

Antioxidant activities of celery and parsley juices in rats treated with doxorubicin.

Science.gov (United States)

Kolarovic, Jovanka; Popovic, Mira; Zlinská, Janka; Trivic, Svetlana; Vojnovic, Matilda

2010-09-03

We have examined the influence of diluted pure celery and parsley leaf and root juices and their combinations with doxorubicin on the antioxidant status [as measured by the content of reduced glutathione (GSH) and ferric reducing antioxidant power (FRAP)] in liver homogenate and hemolysate and on the contents of cytochrome P450 in liver homogenate. It was found that doxorubicin significantly decreased the content of reduced glutathione and the total antioxidative status (FRAP) in liver homogenate and hemolysate, while celery and parsley juices alone and in combination with doxorubicin had different actions. Doxorubicin and celery juice had no effect on content of cytochrome P450. However, in combination with doxorubicin, parsley root juice significant increased, and parsley leaves juice decreased the cytochrome P450 content (compared to doxorubicin treated animals). Only parsley root juice significantly increased the content of cytochrome P450.

Variation with the cultivar on the processing of apples as clear juice

Directory of Open Access Journals (Sweden)

Vasile Lazar

2016-11-01

Full Text Available The researches done at UASVM Cluj-Napoca in the frame of Horticultural product technology Department between 2014-2015 years followed the behavior of five apple cultivars at processing as clear juice. The apple juice characteristics (soluble solids content, organic acids content and clarification grade were analyzed at processing of apples as clear juice and three months later, in order to determine how the initial characteristics of raw material were found again in the finished product. In order to provide the microbiological stability of juice, preservation was done with two chemical methods (sulfur dioxide – SO2 and sodium benzoate and one physical method (pasteurization. The obtained results revealed ‘Florina’ cultivar, which had a processing efficiency as juice about 60%, high soluble solids content, 1% acidity, good clarification grade of juice, and pasteurization as microbiological stabilization method.

Disappearance of patulin during alcoholic fermentation of apple juice.

Science.gov (United States)

Stinson, E E; Osman, S F; Huhtanen, C N; Bills, D D

1978-10-01

Eight yeast strains were used in three typical American processes to ferment apple juice containing 15 mg of added patulin per liter. Patulin was reduced to less than the minimum detectable level of 50 microgram/liter in all but two cases; in all cases, the level of patulin was reduced by over 99% during alcoholic fermentation. In unfermented samples of apple juice, the concentration of added patulin declined by only 10% when the juice was held for 2 weeks, a period equivalent to the time required for fermentation.

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

OpenAIRE

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

2014-01-01

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

Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment

Directory of Open Access Journals (Sweden)

Martha P. Tarazona-Díaz

2017-01-01

Full Text Available L-citrulline is a nonessential amino acid with demonstrated health benefits for humans, and watermelon is a fruit rich in this amino acid. The juice industry is developing functional beverages through the enrichment with external bioactive compounds; this kind of industry uses conventional pasteurization because of its efficiency and simplicity. In this experiment, the effects of pasteurization (80°C for 40 s or 90 s and storage (4°C for 30 days on different parameters were evaluated in a watermelon juice (3.68 g kg−1 of natural L-citrulline enriched with external L-citrulline (12 g kg−1. Enzymatic activity (peroxidase, pectin methyl esterase, and polygalacturonase was inactivated (74 to 89%, 89 to 90%, and 11 to 15%, resp. with the pasteurization treatment, obtaining the highest degradation with the longest heating time. According to the rheology study, the juice’s elasticity was mainly affected by type of heat treatment while its viscosity was more stable and affected by storage time. A reduction in bioactive compounds content, around 10–16% for lycopene and 19–20% for L-citrulline, was observed after the pasteurization treatments, with a higher decrease with increased treatment time. Storage time also induced a reduction in lycopene and L-citrulline. The shelf life was limited by sensorial parameters.

De novo sequencing and analysis of the transcriptome during the browning of fresh-cut Luffa cylindrica 'Fusi-3' fruits.

Directory of Open Access Journals (Sweden)

Haisheng Zhu

Full Text Available Fresh-cut luffa (Luffa cylindrica fruits commonly undergo browning. However, little is known about the molecular mechanisms regulating this process. We used the RNA-seq technique to analyze the transcriptomic changes occurring during the browning of fresh-cut fruits from luffa cultivar 'Fusi-3'. Over 90 million high-quality reads were assembled into 58,073 Unigenes, and 60.86% of these were annotated based on sequences in four public databases. We detected 35,282 Unigenes with significant hits to sequences in the NCBInr database, and 24,427 Unigenes encoded proteins with sequences that were similar to those of known proteins in the Swiss-Prot database. Additionally, 20,546 and 13,021 Unigenes were similar to existing sequences in the Eukaryotic Orthologous Groups of proteins and Kyoto Encyclopedia of Genes and Genomes databases, respectively. Furthermore, 27,301 Unigenes were differentially expressed during the browning of fresh-cut luffa fruits (i.e., after 1-6 h. Moreover, 11 genes from five gene families (i.e., PPO, PAL, POD, CAT, and SOD identified as potentially associated with enzymatic browning as well as four WRKY transcription factors were observed to be differentially regulated in fresh-cut luffa fruits. With the assistance of rapid amplification of cDNA ends technology, we obtained the full-length sequences of the 15 Unigenes. We also confirmed these Unigenes were expressed by quantitative real-time polymerase chain reaction analysis. This study provides a comprehensive transcriptome sequence resource, and may facilitate further studies aimed at identifying genes affecting luffa fruit browning for the exploitation of the underlying mechanism.

De novo sequencing and analysis of the transcriptome during the browning of fresh-cut Luffa cylindrica 'Fusi-3' fruits

Science.gov (United States)

Chen, Mindong; Wang, Bin; Zhang, Qianrong; Xue, Zhuzheng

2017-01-01

Fresh-cut luffa (Luffa cylindrica) fruits commonly undergo browning. However, little is known about the molecular mechanisms regulating this process. We used the RNA-seq technique to analyze the transcriptomic changes occurring during the browning of fresh-cut fruits from luffa cultivar ‘Fusi-3’. Over 90 million high-quality reads were assembled into 58,073 Unigenes, and 60.86% of these were annotated based on sequences in four public databases. We detected 35,282 Unigenes with significant hits to sequences in the NCBInr database, and 24,427 Unigenes encoded proteins with sequences that were similar to those of known proteins in the Swiss-Prot database. Additionally, 20,546 and 13,021 Unigenes were similar to existing sequences in the Eukaryotic Orthologous Groups of proteins and Kyoto Encyclopedia of Genes and Genomes databases, respectively. Furthermore, 27,301 Unigenes were differentially expressed during the browning of fresh-cut luffa fruits (i.e., after 1–6 h). Moreover, 11 genes from five gene families (i.e., PPO, PAL, POD, CAT, and SOD) identified as potentially associated with enzymatic browning as well as four WRKY transcription factors were observed to be differentially regulated in fresh-cut luffa fruits. With the assistance of rapid amplification of cDNA ends technology, we obtained the full-length sequences of the 15 Unigenes. We also confirmed these Unigenes were expressed by quantitative real-time polymerase chain reaction analysis. This study provides a comprehensive transcriptome sequence resource, and may facilitate further studies aimed at identifying genes affecting luffa fruit browning for the exploitation of the underlying mechanism. PMID:29145430

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....

Fig Juice Fermented with Lactic Acid Bacteria as a Nutraceutical Product

Directory of Open Access Journals (Sweden)

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

2016-12-01

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

Fig juice Fortified with Inulin and Lactobacillus Delbrueckii: A Promising Functional Food

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Sima Khezri

2018-03-01

Full Text Available Background and Objective: Nowadays, consumption of functional foods is favored because of their health promoting characteristics. Also there is an increasing demand for nondairy products because of lactose intolerance in dairies. Fig juice as a source of dietary fiber and other nutrients would be a functional food. Adding probiotics and prebiotics makes it more functional for daily use. No study has yet been done on synbiotic fig juice. Accordingly, the aim of this study was to characterize synbiotic fig juice prepared by Lactobacillus delbrueckii and inulin.Material and Methods: Samples consisted of control fig juice; fig juice fermented by Lactobacillus delbrueckii (probiotic and fig juice containing inulin fermented by Lactobacillus delbrueckii (synbiotic were produced. Physico-chemical parameters, total phenolic content, antioxidant capacity and microbial survival aspects were analyzed during the fermentation period. Aforementioned parameters were also evaluated in 4 weeks with one-week time intervals. Sensory characteristics of fig juices were assessed in the second week of storage.Results and Conclusion: The results showed significant differences among treatments (p≤0.05 in physico-chemical indices during incubation and storage time. Total phenolic content and antioxidant capacity of fermented fig juices were significantly increased in comparison to the control samples (p≤0.05. Viability of Lactobacillus delbrueckii was increased in both probiotic and synbiotic treatments during incubation; but a significant reduction was observed during storage time. Sensory analysis revealed that there were significant differences in terms of odor, taste and overall acceptance between the fermented fig juices and control (p≤0.05 and the highest scores were obtained for control. Considering viable counts of Lactobacillus delbrueckii depicted that fermented fig juice could be a suitable medium for survival and proliferation of Lactobacillus

Effects of supplementation with acai ( Euterpe oleracea Mart. berry-based juice blend on the blood antioxidant defence capacity and lipid profile in junior hurdlers. A pilot study

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E Sadowska-Krępa

2015-05-01

Full Text Available The purpose of this pilot study was to examine whether regular consumption of an acai berry-based juice blend would affect sprint performance and improve blood antioxidant status and lipid profile in junior athletes. Seven junior hurdlers (17.5±1.2 years taking part in a pre-season conditioning camp were supplemented once a day, for six weeks, with 100 ml of the juice blend. At the start and the end of the camp the athletes performed a 300-m sprint running test on an outdoor track. Blood samples were taken before and immediately after the test and after 1 h of recovery. Blood antioxidant status was evaluated based on activities of antioxidant enzymes (superoxide dismutase [SOD], catalase [CAT], glutathione peroxidase [GSH-Px], glutathione reductase [GR], concentrations of non-enzymatic antioxidants (reduced glutathione [GSH], uric acid, total plasma polyphenols, ferric reducing ability of plasma (FRAP, thiobarbituric acid reactive substances (TBARS and activities of creatine kinase (CK and lactate dehydrogenase (LDH as muscle damage markers. In order to evaluate potential health benefits of the acai berry, the post-treatment changes in lipid profile parameters (triglycerides, cholesterol and its fractions were analysed. Six weeks’ consumption of acai berry-based juice blend had no effect on sprint performance, but it led to a marked increase in the total antioxidant capacity of plasma, attenuation of the exercise-induced muscle damage, and a substantial improvement of serum lipid profile. These findings strongly support the view of the health benefits of supplementation with the acai berry-based juice blend, mainly attributed to its high total polyphenol content and the related high in vivo antioxidant and hypocholesterolaemic activities of this supplement.

Antioxidant Activities of Celery and Parsley Juices in Rats Treated with Doxorubicin

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Svetlana Trivic

2010-09-01

Full Text Available We have examined the influence of diluted pure celery and parsley leaf and root juices and their combinations with doxorubicin on the antioxidant status [as measured by the content of reduced glutathione (GSH and ferric reducing antioxidant power (FRAP] in liver homogenate and hemolysate and on the contents of cytochrome P450 in liver homogenate. It was found that doxorubicin significantly decreased the content of reduced glutathione and the total antioxidative status (FRAP in liver homogenate and hemolysate, while celery and parsley juices alone and in combination with doxorubicin had different actions. Doxorubicin and celery juice had no effect on content of cytochrome P450. However, in combination with doxorubicin, parsley root juice significant increased, and parsley leaves juice decreased the cytochrome P450 content (compared to doxorubicin treated animals. Only parsley root juice significantly increased the content of cytochrome P450.

Effect of lemon juice on blood pressure

OpenAIRE

SARI, Aysel; SELİM, Nevzat; DİLEK, Melda; AYDOĞDU, Turkan; ADIBELLİ, Zelal; BÜYÜKKAYA, Piltan; AKPOLAT, Tekin

2012-01-01

Lemon juice has commonly been used by hypertensive patients in order to lower blood pressure (BP) acutely when BP is raised or as an alternative/complementary therapy for expectation of chronic improvement. Grapefruit, a citrus fruit like lemon, causes clinically significant interactions with a variety of drugs including calcium antagonists. The aims of this study were to investigate acute and chronic effects of lemon juice on BP among hypertensive patients. Ninty-eight patients were included...

Influence of kinnow juice on the bioavailability of carbamazepine in healthy male volunteers.

Science.gov (United States)

Garg, S K; Bhargava, V K; James, H; KuJan-Mar, N; Prabhakar, S; Naresh, Ku

1998-01-01

Kinnow juice produces a marked and variable increase in carbamazepine bioavailability. The pharmacokinetics of carbamazepine was studied after drug administration with 300 ml water or kinnow juice in a randomized cross over trial on nine healthy male volunteers. With kinnow juice peak serum concentration (Cmax) and area under the serum concentration time curve (AUC) was significantly (P kinnow juice enhances carbamazepine bioavailability could be due to inhibition of cytochrome P-450 enzyme, since kinnow juice contains naringin which is considered to be inhibitor of liver microsomal dihydropyridine oxidation.

MUCILAGINOUS PLANTS IN THE CLARIFICATION OF SUGAR CANE JUICE

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Walter Francisco Quezada Moreno

2016-04-01

Full Text Available The aim is to incorporate mucilaginous solutions in the juice clarification process as an alternative for improving the final products that are produced in the agribusiness panela in Ecuador. The study was conducted with 14 mucilaginous plants properties, five plant species: Mallow wild (Malva peruviana L., Yausabara (Pavonia sepium A. St-Hil Yausa (Abutilon famous Planch, black Cadillo (Triumfetta Lappula L and False Joaquín (Hibiscus rosa-sinensis, it was obtained excellent results as clarifying agents. Three factors were assayed experimentally such as solution concentration, amount of solution added to the juice and incorporation temperature on two levels, judged by turbidity variable as a response. The results indicated that the factors tested affect significantly the juice clarification (clear and bright and the best results were achieved with turbidity (Yausabara and Yausa Malva silvestre, Falso Joaquín y Cadillo negro and with the combinations obtaining juices.

Energy balance associated with the degradation of lignocellulosic material by white-rot and brown-rot fungi.

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Derrien, Delphine; Bédu, Hélène; Buée, Marc; Kohler, Annegret; Goodell, Barry; Gelhaye, Eric

2017-04-01

Forest soils cover about 30% of terrestrial area and comprise between 50 and 80% of the global stock of soil organic carbon (SOC). The major precursor for this forest SOC is lignocellulosic material, which is made of polysaccharides and lignin. Lignin has traditionally been considered as a recalcitrant polymer that hinders access to the much more labile structural polysaccharides. This view appears to be partly incorrect from a microbiology perspective yet, as substrate alteration depends on the metabolic potential of decomposers. In forest ecosystems the wood-rotting Basidiomycota fungi have developed two different strategies to attack the structure of lignin and gain access to structural polysaccharides. White-rot fungi degrade all components of plant cell walls, including lignin, using enzymatic systems. Brown-rot fungi do not remove lignin. They generate oxygen-derived free radicals, such as the hydroxyl radical produced by the Fenton reaction, that disrupt the lignin polymer and depolymerize polysaccharides which then diffuse out to where the enzymes are located The objective of this study was to develop a model to investigate whether the lignin relative persistence could be related to the energetic advantage of brown-rot degradative pathway in comparison to white-rot degradative pathway. The model simulates the changes in substrate composition over time, and determines the energy gained from the conversion of the lost substrate into CO2. The energy cost for the production of enzymes involved in substrate alteration is assessed using information derived from genome and secretome analysis. For brown-rot fungus specifically, the energy cost related to the production of OH radicals is also included. The model was run, using data from the literature on populous wood degradation by Trametes versicolor, a white-rot fungus, and Gloeophyllum trabeum, a brown-rot fungus. It demonstrates that the brown-rot fungus (Gloeophyllum trabeum) was more efficient than the white

Experimental study on bread yeast cultured in sweet sorghum juice

International Nuclear Information System (INIS)

Wang Jufang; Dong Xicun; Li Wenjian; Xiao Guoqing; Ma Liang; Gao Feng

2008-01-01

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)

Evidence of Immunosuppressive and Th2 Immune Polarizing Effects of Antidiabetic Momordica charantia Fruit Juice.

Science.gov (United States)

Fachinan, Rufine; Fagninou, Adnette; Nekoua, Magloire Pandoua; Amoussa, Abdou Madjid; Adjagba, Marius; Lagnika, Latifou; Lalèyè, Anatole; Moutairou, Kabirou; Yessoufou, Akadiri

2017-01-01

The mechanism of action of the antidiabetic capacity of Momordica charantia is still under investigation. Here, we assessed phytochemical compositions, antioxidant activity, and effects of total and filtered fruit and leafy stem juices of Momordica charantia on human T cell proliferation and differentiation through quantification of Th1/Th2 cytokines. In the absence of stimulation, total fruit and leafy stem juices induced significant T cell proliferation. Under PHA stimulation, both juices potentiated plant-induced T cell proliferation. However, the filtered fruit and leafy stem juices significantly inhibited PHA-stimulated T cell proliferation, while neither juice influenced T cell proliferation. Moreover, total and filtered fruit juice increased IL-4 secretion, while total and filtered leafy stem juice enhanced IFN- γ production. Phytochemical screening revealed the presence of tannins, flavonoids, anthocyans, steroids, and triterpenoids in both juices. Alkaloids, quinone derivatives, cardenolides, and cyanogenic derivatives were undetectable. The saponins present in total juices were undetectable after filtration. Moreover, both juices had appreciable antioxidant capacity. Our study supports the type 1 antidiabetic effect of filtered fruit juice of M. charantia which may be related to its immunosuppressive and T-helper 2 cell inducing capacities. Due to their immune-stimulatory activities and their ability to increase T-helper 1 cell cytokines, total fruit and leafy stem juices may serve in the treatment of immunodeficiency and certain infections.

Factors Affecting the Levels of Heavy Metals in Juices Processed with Filter Aids.

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Wang, Zhengfang; Jackson, Lauren S; Jablonski, Joseph E

2017-06-01

This study investigated factors that may contribute to the presence of arsenic and other heavy metals in apple and grape juices processed with filter aids. Different types and grades of filter aids were analyzed for arsenic, lead, and cadmium with inductively coupled plasma-tandem mass spectrometry. Potential factors affecting the transfer of heavy metals to juices during filtration treatments were evaluated. Effects of washing treatments on removal of heavy metals from filter aids were also determined. Results showed that diatomaceous earth (DE) generally contained a higher level of arsenic than perlite, whereas perlite had a higher lead content than DE. Cellulose contained the lowest level of arsenic among the surveyed filter aids. All samples of food-grade filter aids contained arsenic and lead levels that were below the U.S. Pharmacopeia and National Formulary limits of 10 ppm of total leachable arsenic and lead for food-grade DE filter aids. Two samples of arsenic-rich (>3 ppm) food-grade filter aids raised the level of arsenic in apple and grape juices during laboratory-scale filtration treatments, whereas three samples of low-arsenic (filter aids did not affect arsenic levels in filtered juices. Filtration tests with simulated juices (pH 2.9 to 4.1, Brix [°Bx] 8.2 to 18.1, total suspended solids [TSS] 0.1 to 0.5%) showed that pH or sugar content had no effect on arsenic levels of filtered juices, whereas arsenic content of filtered juice was elevated when higher amounts of filter aid were used for filtration. Authentic unfiltered apple juice (pH 3.6, °Bx 12.9, TSS 0.4%) and grape juice (pH 3.3, °Bx 16.2, TSS 0.05%) were used to verify results obtained with simulated juices. However, body feed ratio did not affect the arsenic content of filtered authentic juices. Washing treatments were effective at reducing arsenic, but not cadmium or lead, concentrations in a DE filter aid. This study identified ways to reduce the amount of arsenic transferred to juices

Chemical characteristics of grape juices from different cultivar and rootstock combinations

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Rita de Cássia Mirela Resende Nassur

2014-07-01

Full Text Available The objective of this work was to evaluate the influence of different combinations of grape cultivars and rootstocks on chemical characteristics of grape juices. Six treatments were evaluated, consisting of combinations between the Isabel Precoce and BRS Cora grape cultivars and the 'IAC 766', 'IAC 313', and 'IAC 572' rootstocks. Approximately 10 L of juice were obtained per treatment. Analyses of color, total soluble solids content, pH, anthocyanins, total phenolics, total sugars, and quantification and identification of biogenic amines by HPLC were performed. Biogenic amines, such as putrescine, cadaverine, spermidine, and spermine, were found in all evaluated cultivars. By principal component analysis (PCA, treatments can be divided into two groups, according to the cultivar. Juices obtained from 'Isabel Precoce' are characterized by higher levels of total sugar content and soluble solids; however, juices from 'BRS Cora' are positively correlated with phenolic content, anthocyanins, and color and acidity parameters. The differences found by PCA for juices from the Isabel Precoce and BRS Cora cultivars indicate that, regardless of the rootstock used, the most important factor in the chemical characterization of juices is the grape cultivar.

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

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Yubin Wang

2018-01-01

Full Text Available The effect of thermal treatments on the quality and aroma of watermelon juice was evaluated. Watermelon juice was pasteurized via ultrahigh temperature (UHT, pasteurized at 135°C for 2 s, low temperature long time (LTLT, pasteurized at 60°C for 30 min, and high temperature short time (HTST, pasteurized at 100°C for 5 min, respectively. UHT and LTLT reduced the total flora count and maintained the color of the pasteurized juice, while the HTST led to a significant color difference. A total of 27, 21, 22, and 21 volatiles were identified in the unpasteurized juice, UHT, LTLT, and HTST, respectively. The typical watermelon aroma, including (3Z-3-nonen-1-ol, (E-2-nonen-1-ol, 1-nonanal, (2E-2-nonenal, and (E,Z-2,6-nonadienal, was abundant in the LTLT. Consequently, the aroma of the LTLT was similar to that of unpasteurized juice. Moreover, the shelf life of the LTLT reached 101 and 14 days at 4 and 25°C, respectively. Hence, the LTLT was the best way to maintain the quality and aroma of watermelon juice.

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

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Jana Šic Žlabur

2017-12-01

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

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

Science.gov (United States)

Šic Žlabur, Jana; Dobričević, Nadica; Pliestić, Stjepan; Galić, Ante; Bilić, Daniela Patricia; Voća, Sandra

2017-12-05

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

Determination of Ethanol in Kombucha, Juices, and Alcohol-Free Beer by EnzytecTMLiquid Ethanol: Single-Laboratory Validation, First Action 2017.07.

Science.gov (United States)

Lacorn, Markus; Hektor, Thomas

2018-04-04

Enzytec TM Liquid Ethanol is an enzymatic test for the determinationof ethanol in kombucha, juices, and alcohol-free beer. The kit contains two components in a ready-to-use format. Quantification is based on the catalytic activity of alcohol dehydrogenase, which oxidizes ethanol to acetaldehyde and converts NAD + to NADH. Measurement is performed in 3 mL cuvettes at 340 nm within 20 min. Samples with alcohol contents around 0.5% alcohol by volume need to be diluted 1:20 or 1:50 with water before measurement. Acetaldehyde interferes at concentrations higher than 3000 mg/L, whereas sulfite interferes at concentrations higher than 300 mg/L. The linear measurement range is from 0.03 up to 0.5 g/L ethanol, whereas LOD and LOQ are 1.9 and 3.3 mg/L ethanol, respectively. Kombucha with concentrations between 2.85 and 5.82 g/L showed relative repeatability standard deviation around 1%, whereas juices were below 2%. Results from a reproducibility experiment revealed that at a concentration of 0.1 g/L, the RSD R was at 2.5%, whereas at higher concentrations between 0.2 and 0.3 g/L, coefficients around 1% were obtained. Trueness was checked by using Cerilliant aqueous ethanol solutions and beer with concentration of 0.4 and 4 g/L (BCR-651 and BCR-652). Spiking of kombucha and juice samples resulted in recoveries between 95% and 104%. Acceptable stability was found for the whole test kit under accelerated conditions at 37°C for 2 weeks. The kit is also not susceptible to short freezing-thawing cycles and harsh transport conditions.

Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile composition.

Science.gov (United States)

Maturano, Yolanda Paola; Assof, Mariela; Fabani, María Paula; Nally, María Cristina; Jofré, Viviana; Rodríguez Assaf, Leticia Anahí; Toro, María Eugenia; Castellanos de Figueroa, Lucía Inés; Vazquez, Fabio

2015-11-01

During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as β-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity on the aromatic quality of wines during grape juice fermentation, using different co-inoculation strategies of non-Saccharomyces and Saccharomyces cerevisiae yeasts, were assessed in the current study. Three strains with appropriate enological performance and high enzymatic activities, BSc562 (S. cerevisiae), BDv566 (Debaryomyces vanrijiae) and BCs403 (Candida sake), were assayed in pure and mixed Saccharomyces/non-Saccharomyces cultures. β-Glucosidase, pectinase, protease, xylanase and amylase activities were quantified during fermentations. The aromatic profile of pure and mixed cultures was determined at the end of each fermentation. In mixed cultures, non-Saccharomyces species were detected until day 4-5 of the fermentation process, and highest populations were observed in MSD2 (10% S. cerevisiae/90% D. vanrijiae) and MSC1 (1% S. cerevisiae/99% C. sake). According to correlation and multivariate analysis, MSD2 presented the highest concentrations of terpenes and higher alcohols which were associated with pectinase, amylase and xylanase activities. On the other hand, MSC1 high levels of β-glucosidase, proteolytic and xylanolytic activities were correlated to esters and fatty acids. Our study contributes to a better understanding of the effect of enzymatic activities by yeasts on compound transformations that occur during wine fermentation.

Brown adipocyte function

DEFF Research Database (Denmark)

Winther, Sally

. The first part of this thesis explores this by identifying and investigating two novel kinase regulators of brown adipocyte function. Study 1 demonstrates that spleen tyrosine kinase is a hitherto undescribed regulator of brown adipocyte differentiation and activation. Study 2 identifies glycogen synthase...

Carbohydrate absorption from one serving of fruit juice in young children: age and carbohydrate composition effects.

Science.gov (United States)

Nobigrot, T; Chasalow, F I; Lifshitz, F

1997-04-01

To test the hypotheses that: the efficiency of carbohydrate absorption in childhood increases with age, and decreased carbohydrate absorption occurs more frequently with juices containing more fructose than glucose and/or sorbitol than with juices which contain equal amounts of fructose and glucose and are sorbitol-free. One hundred and four healthy children were recruited from the Ambulatory Center at Maimonides Children's Center. They were assigned to one of three age groups: approximately 1, 3 and 5 years of age. Each child received one age-specific dose (by randomization) of one of four juices: a) pear juice which contains fructose in excess to glucose and a large amount of sorbitol; b) apple juice which is similar to pear juice in its fructose to glucose ratio but contains four times less sorbitol than pear juice; c) white grape juice or d) purple grape juice both of which contain equal amounts of fructose and glucose and are sorbitol-free. Breath hydrogen excretion (BH2) was utilized as the index of carbohydrate absorption. It was measured in fasting children and at 30-minute intervals for 3 hours after drinking the single serving of juice. Multiple breath hydrogen related parameters were quantified and results were expressed as: BH2 peak, area under the curve, and degree of carbohydrate malabsorption. After the test, parents completed a questionnaire and recorded signs and symptoms of intestinal malabsorption for 24 hours. Pear juice related BH2 levels were significantly higher among children 1 and 3 years of age as compared to the levels achieved after the other juices. Apple juice related BH2 levels were significantly higher only among the youngest age group of children. There was no significant difference in carbohydrate absorption among the 5 year old children regardless of the juice consumed. Incomplete carbohydrate absorption (BH2 peak above 20 ppm) occurred more frequently after pear juice consumption (84%) than after apple juice (41%) or grape juice

[Effect of fruit and vegetable juices on the changes in the production of carcinogenic N-nitroso compounds in human gastric juice].

Science.gov (United States)

Ilńitskiĭ, A P; Iurchenko, V A

1993-01-01

The study was made of the effect of apple, grapefruit, orange and beet juices on in vitro formation of N-nitrosodimethylamine (NDMA) from sodium nitrite and amidopirin in human gastric juice (GJ). Experimental samples of GJ from outpatients attending the outpatient department of the AMS Cancer Research Center were used. The patients had various forms of gastritis and gastric cancer. It was found that fruit and beet juices may inhibit or enhance NDMA formation depending on the GJ composition, pH in particular. In acid medium (pH-1.3-3.4) there was a trend to inhibition of NDMA synthesis, while in neutral and alkaline (pH = 7.4-8.5) medium NDMA synthesis is activated. Practical implications of the findings are discussed.

Cottage processing of cashew apple juice in Nigeria: physico ...

African Journals Online (AJOL)

Some manually operated equipment were employed for cottage processing of cashew apples into juice. These include an extractor, mixer pasteuriser and a bottling machine. The apples were preheated with steam for 10, 20 and 30 minutes before juice extraction. The average capacity and efficiency of the extractor were ...

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

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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.

Evaluation of the juice brix of wild sugarcanes (Saccharum spontaneum indigenous to Japan

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Takeo Sakaigaichi

2016-04-01

Full Text Available Modern sugarcane cultivars are derived from the interspecific crossing between Saccharum officinarum and wild sugarcane, Saccharum spontaneum. The introgression of valuable characteristics from wild sugarcane is recognized as extremely important, but this process typically requires long-term effort over multiple generations of backcrosses owing to the low sugar content of the initial interspecific hybrids. In this study, we aimed to identify Japanese wild sugarcanes with high juice brix in order to promote effective interspecific crossing of sugarcane. Sixty-four accessions from the Nansei Islands and 70 accessions from the Honshu were evaluated for juice brix. Wild sugarcanes with high juice brix were demonstrated to exist among wild sugarcanes indigenous to the Honshu. A significant difference was observed between the median juice brix values of wild sugarcanes of the Nansei Islands and those of the Honshu. The relationship between juice brix and stem traits was then examined in 20 wild sugarcanes, 10 each from the Nansei Islands and the Honshu. The reproducibility of juice brix value in both experiments was confirmed. In contrast to juice brix, stem traits, such as length, diameter, and volume, were typically smaller in wild sugarcanes from the Honshu. Moreover, a negative correlation was observed between the index of stem volume and juice brix. In this study, we identified outstanding wild sugarcanes with high juice brix. Using germplasms from the identified wild sugarcanes in interspecific crossing could contribute to the increases in both yield and sugar content.

Identification and characterization of a dipeptidyl peptidase IV inhibitor from aronia juice

Energy Technology Data Exchange (ETDEWEB)

Kozuka, Miyuki [Department of Health and Nutrition, Faculty of Human Science, Hokkaido Bunkyo University, Eniwa 061-1449 (Japan); Yamane, Takuya, E-mail: t-yamane@pharm.hokudai.ac.jp [Faculty of Pharmaceutical Sciences, Hokkaido University, Kita-ku, Sapporo 060-0812 (Japan); Nakano, Yoshihisa [Center for Research and Development Bioresources, Research Organization for University-Community Collaborations, Osaka Prefecture University, Sakai, Osaka 599-8570 (Japan); Nakagaki, Takenori [Institute of Food Sciences, Nakagaki Consulting Engineer Co., Ltd, Nishi-ku, Sakai 593-8328 (Japan); Ohkubo, Iwao [Department of Nutrition, School of Nursing and Nutrition, Tenshi College, Higashi-ku, Sapporo 065-0013 (Japan); Ariga, Hiroyoshi [Faculty of Pharmaceutical Sciences, Hokkaido University, Kita-ku, Sapporo 060-0812 (Japan)

2015-09-25

Aronia berries have many potential effects on health, including an antioxidant effect, effect for antimutagenesis, hepatoprotection and cardioprotection, an antidiabetic effect and inhibition of cancer cell proliferation. Previous human studies have shown that aronia juice may be useful for treatment of obesity disorders. In this study, we found that aronia juice has an inhibitory effect against dipeptidyl peptidase IV (DPP IV) (EC 3.4.14.5). DPP IV is a peptidase that cleaves the N-terminal region of incretins such as glucagon-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1). Inactivation of incretins by DPP IV induces reduction of insulin secretion. Furthermore, we identified that cyanidin 3, 5-diglucoside as the DPP IV inhibitor in aronia juice. DPP IV was inhibited more strongly by cyanidin 3, 5-diglucoside than by cyanidin and cyanidin 3-glucoside. The results suggest that DPP IV is inhibited by cyanidin 3, 5-diglucoside present in aronia juice. The antidiabetic effect of aronia juice may be mediated through DPP IV inhibition by cyanidin 3, 5-diglucoside. - Highlights: • DPP IV activity is inhibited by aronia juice. • DPP IV inhibitor is cyanidin 3, 5-diglucoside in aronia juice. • DPP IV is inhibited by cyanidin 3, 5-diglucoside more than cyanidin and cyanidin 3-glucoside.

Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice.

Science.gov (United States)

Duffy, Valerie B; Rawal, Shristi; Park, Jeeha; Brand, Mark H; Sharafi, Mastaneh; Bolling, Bradley W

2016-12-01

Interest in nutrient-rich berry juices is growing, but their high polyphenol levels render them sensorily unappealing. Fifty adults, who were assessed for sensory phenotype and dietary behaviors, provided sensory and palatability ratings of juices from 'Viking' aronia berries for each of seven harvest weeks. By peak harvest, juice preference increased two-fold, averaging neither like/dislike. This hedonic shift was associated with: increases in juice sugars paralleling increases in perceived sweetness (maximum = weak); reductions in percent acidity paralleling reductions in sourness (minimum = moderate), astringency (minimum = to just above weak) and bitterness (minimum = just below weak). About 25% of adults liked the aronia juice, including adults who also liked an aqueous citric acid solution (average rating = moderately sour) or those who reported adventurous eating behaviors. Bitter taste phenotype, measured by propylthiouracil or quinine bitterness, failed to explain significant variation in juice sensation or preference. We also collected sensory and preference ratings from juice collected at peak harvest blended with sugar and/or sweet olfactory flavoring (10 ppm ethyl butyrate). Increasing juice sweetness by adding 5% sucrose decreased sourness and improved preference from weak dislike to weak like. Adding sweet olfactory flavoring decreased juice sourness without changing preference. Adding sweet flavoring and 3% sucrose resulted in reduction of sourness and improvements in preference ratings comparable to 5% added sucrose. Neither added sugar nor flavoring blocked juice astringency. In summary, these findings suggest that aronia juice, even from berries picked at peak harvest, appealed to only a few adults (sour likers or adventurous eaters). Although enhanced sweetness, with added sugar and sweet olfactory flavoring, improved aronia juice preference, broader sensory approaches are required to blunt astringency for greater consumer appeal

Watermelon juice: potential functional drink for sore muscle relief in athletes.

Science.gov (United States)

Tarazona-Díaz, Martha P; Alacid, Fernando; Carrasco, María; Martínez, Ignacio; Aguayo, Encarna

2013-08-07

l-Citrulline is an excellent candidate to reduce muscle soreness, and watermelon is a fruit rich in this amino acid. This study investigated the potential of watermelon juice as a functional drink for athletes. An in vitro study of intestinal absorption of l-citrulline in Caco-2 cells was performed using unpasteurized (NW), pasteurized (80 °C for 40 s) watermelon juice (PW) and, as control, a standard of l-citrulline. l-citrulline bioavailability was greater when it was contained in a matrix of watermelon and when no heat treatment was applied. In the in vivo experiment (maximum effort test in a cycloergometer), seven athletes were supplied with 500 mL of natural watermelon juice (1.17 g of l-citrulline), enriched watermelon juice (4.83 g of l-citrulline plus 1.17 g from watermelon), and placebo. Both watermelon juices helped to reduce the recovery heart rate and muscle soreness after 24 h.

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.

Fungal accumulation of metals from building materials during brown rot wood decay.

Science.gov (United States)

Hastrup, Anne Christine Steenkjær; Jensen, Bo; Jellison, Jody

2014-08-01

This study analyzes the accumulation and translocation of metal ions in wood during the degradation performed by one strain of each of the three brown rot fungi; Serpula lacrymans, Meruliporia incrassata and Coniophora puteana. These fungi species are inhabitants of the built environment where the prevention and understanding of fungal decay is of high priority. This study focuses on the influence of various building materials in relation to fungal growth and metal uptake. Changes in the concentration of iron, manganese, calcium and copper ions in the decayed wood were analyzed by induced coupled plasma spectroscopy and related to wood weight loss and oxalic acid accumulation. Metal transport into the fungal inoculated wood was found to be dependent on the individual strain/species. The S. lacrymans strain caused a significant increase in total iron whereas the concentration of copper ions in the wood appeared decreased after 10 weeks of decay. Wood inoculated with the M. incrassata isolate showed the contrary tendency with high copper accumulation and low iron increase despite similar weight losses for the two strains. However, significantly lower oxalic acid accumulation was recorded in M. incrassata degraded wood. The addition of a building material resulted in increased weight loss in wood degraded by C. puteana in the soil-block test; however, this could not be directly linked specifically to the accumulation of any of the four metals recorded. The accumulation of oxalic acid seemed to influence the iron uptake. The study assessing the influence of the presence of soil and glass in the soil-block test revealed that soil contributed the majority of the metals for uptake by the fungi and contributed to increased weight loss. The varying uptake observed among the three brown rot fungi strains toward the four metals analyzed may be related to the specific non-enzymatic and enzymatic properties including bio-chelators employed by each of the species during wood

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

OpenAIRE

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

2007-01-01

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

Antifungal effects of sisal leaf juice on Lasiodiplodia theobromae ...

African Journals Online (AJOL)

Among the nine varieties, the inhibition effects of hybrid 76416 and Agave americana were the best with absolute inhibition of all the leaf juice treatments against the mycelial growth, followed by Agave Amaniensis, Agave virdis, Agave angustifolia and Hybrid 11648. The inhibitory effect of some fresh juices would be cut ...

78 FR 46610 - Lemon Juice From Argentina and Mexico

Science.gov (United States)

2013-08-01

... Argentina and Mexico Determination On the basis of the record \\1\\ developed in the subject five-year reviews... determines that termination of the suspended antidumping duty investigation on lemon juice from Mexico would...), entitled Lemon Juice from Argentina and Mexico: Investigation Nos. 731-TA-1105-1106 (Review). By order of...

78 FR 47006 - Lemon Juice From Argentina and Mexico

Science.gov (United States)

2013-08-02

... Argentina and Mexico Determination On the basis of the record \\1\\ developed in the subject five-year reviews... determines that termination of the suspended antidumping duty investigation on lemon juice from Mexico would...), entitled Lemon Juice from Argentina and Mexico: Investigation Nos. 731-TA-1105-1106 (Review). By order of...

Survival and inactivation of human norovirus surrogates in blueberry juice by high-pressure homogenization.

Science.gov (United States)

Horm, Katie Marie; Davidson, P Michael; Harte, Federico M; D'Souza, Doris Helen

2012-11-01

Human noroviruses (HNoV) have been implicated in gastrointestinal outbreaks associated with fresh produce, juices, and ready-to-eat foods. In order to determine the risk of HNoV transmission by contaminated blueberry juice, survival characteristics of cultivable HNoV surrogates (murine norovirus, MNV-1; feline calicivirus, FCV-F9; and bacteriophage MS2) in blueberry juice (pH = 2.77) after 0, 1, 2, 7, 14, and 21 days at refrigeration temperatures (4°C) were studied. High-pressure homogenization (HPH) was studied as a novel processing method for noroviral surrogate inactivation in blueberry juice. Blueberry juice or phosphate-buffered saline (PBS; pH 7.2 as control) was inoculated with each virus, stored over 21 days at 4°C or subjected to HPH, and plaque assayed. FCV-F9 (∼5 log(10) PFU/mL) was undetectable after 1 day in blueberry juice at 4°C. MNV-1 (∼4 log(10) PFU/ml) showed minimal reduction (1 log(10) PFU/mL) after 14 days, with greater reduction (1.95 log(10) PFU/mL; p PFU/mL) showed significant reduction (1.93 log(10) PFU/mL; p PFU/mL reduction), while MNV-1 and MS2 survived after 21 days (1.08 and 0.56 log(10) PFU/mL reduction, respectively). Intriguingly, FCV-F9 and bacteriophage MS2 showed reduction after minimal homogenization pressures in blueberry juice (pH = 2.77), possibly due to the combination of juice pH, juice components, and mechanical effects. MNV-1 in blueberry juice was only slightly reduced at 250 (0.33 log(10) PFU/mL) and 300 MPa (0.71 log(10) PFU/mL). Virus surrogate survival in blueberry juice at 4°C correlates well with the ease of HNoV transmission via juices. HPH for viral inactivation in juices is dependent on virus type, and higher homogenization pressures may be needed for MNV-1 inactivation.

Effects of Pomegranate Juice Supplementation on Oxidative Stress Biomarkers Following Weightlifting Exercise.

Science.gov (United States)

Ammar, Achraf; Turki, Mouna; Hammouda, Omar; Chtourou, Hamdi; Trabelsi, Khaled; Bouaziz, Mohamed; Abdelkarim, Osama; Hoekelmann, Anita; Ayadi, Fatma; Souissi, Nizar; Bailey, Stephen J; Driss, Tarak; Yaich, Sourour

2017-07-29

The aim of this study was to test the hypothesis that pomegranate juice supplementation would blunt acute and delayed oxidative stress responses after a weightlifting training session. Nine elite weightlifters (21.0 ± 1 years) performed two Olympic-Weightlifting sessions after ingesting either the placebo or pomegranate juice supplements. Venous blood samples were collected at rest and 3 min and 48 h after each session. Compared to the placebo condition, pomegranate juice supplementation attenuated the increase in malondialdehyde (-12.5%; p pomegranate juice supplementation accelerated ( p pomegranate juice has the potential to attenuate oxidative stress by enhancing antioxidant responses assessed acutely and up to 48 h following an intensive weightlifting training session. Therefore, elite weightlifters might benefit from blunted oxidative stress responses following intensive weightlifting sessions, which could have implications for recovery between training sessions.

Brown dwarfs as dark galactic halos

International Nuclear Information System (INIS)

Adams, F.C.; Walker, T.P.

1990-01-01

The possibility that the dark matter in galactic halos can consist of brown dwarf stars is considered. The radiative signature for such halos consisting solely of brown dwarfs is calculated, and the allowed range of brown dwarf masses, the initial mass function (IMF), the stellar properties, and the density distribution of the galactic halo are discussed. The prediction emission from the halo is compared with existing observations. It is found that, for any IMF of brown dwarfs below the deuterium burning limit, brown dwarf halos are consistent with observations. Brown dwarf halos cannot, however, explain the recently observed near-IR background. It is shown that future satellite missions will either detect brown dwarf halos or place tight constraints on the allowed range of the IMF. 30 refs

Could Pomegranate Juice Help in the Control of Inflammatory Diseases?

Science.gov (United States)

Danesi, Francesca; Ferguson, Lynnette R

2017-08-30

Fruits rich in polyphenols, such as pomegranates, have been shown to have health benefits relating to their antioxidant and anti-inflammatory properties. Using data obtained from PubMed and Scopus, this article provides a brief overview of the therapeutic effects of pomegranate on chronic inflammatory diseases (CID) such as inflammatory bowel disease (IBD), rheumatoid arthritis (RA), metabolic and cardiovascular disorders, and other inflammatory-associated conditions, with an emphasis on fruit-derived juices. Most studies regarding the effects of pomegranate juice have focused on its ability to treat prostate cancer, diabetes, and atherosclerosis. However, pomegranate juice has shown therapeutic potential for many other illnesses. For instance, a small number of human clinical trials have highlighted the positive effects of pomegranate juice and extract consumption on cardiovascular health. The beneficial effects of pomegranate components have also been observed in animal models for respiratory diseases, RA, neurodegenerative disease, and hyperlipidaemia. Furthermore, there exists strong evidence from rodent models suggesting that pomegranate juice can be used to effectively treat IBD, and as an anti-inflammatory agent to treat CID. The effects of pomegranate intake should be further investigated by conducting larger and more well-defined human trials.

Could Pomegranate Juice Help in the Control of Inflammatory Diseases?

Directory of Open Access Journals (Sweden)

Francesca Danesi

2017-08-01

Full Text Available Fruits rich in polyphenols, such as pomegranates, have been shown to have health benefits relating to their antioxidant and anti-inflammatory properties. Using data obtained from PubMed and Scopus, this article provides a brief overview of the therapeutic effects of pomegranate on chronic inflammatory diseases (CID such as inflammatory bowel disease (IBD, rheumatoid arthritis (RA, metabolic and cardiovascular disorders, and other inflammatory-associated conditions, with an emphasis on fruit-derived juices. Most studies regarding the effects of pomegranate juice have focused on its ability to treat prostate cancer, diabetes, and atherosclerosis. However, pomegranate juice has shown therapeutic potential for many other illnesses. For instance, a small number of human clinical trials have highlighted the positive effects of pomegranate juice and extract consumption on cardiovascular health. The beneficial effects of pomegranate components have also been observed in animal models for respiratory diseases, RA, neurodegenerative disease, and hyperlipidaemia. Furthermore, there exists strong evidence from rodent models suggesting that pomegranate juice can be used to effectively treat IBD, and as an anti-inflammatory agent to treat CID. The effects of pomegranate intake should be further investigated by conducting larger and more well-defined human trials.

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

Directory of Open Access Journals (Sweden)

Andrey Aleksandrovich Belyaev

2017-01-01

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

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.

Stable isotopic carbon composition of apples and their subfractions--juice, seeds, sugars, and nonvolatile acids.

Science.gov (United States)

Lee, H S; Wrolstad, R E

1988-01-01

The 13C:12C ratios of 8 authentic apple juice samples and their subfractions were determined by mass spectrometry. Apples from Argentina, Mexico, New Zealand, and the United States were processed into juice; pulp was collected from the milled fruit and seeds were collected from the press-cake. Sugars, nonvolatile acids, and phenolics were isolated from the juice by treatment with ion-exchange resins and polyvinylpyrrolidone (PVPP). The mean value for all juice samples was -24.2% which is close to the values reported by other investigators. Juice from apples grown in Argentina, Mexico, and New Zealand did not differ from U.S. samples. The isotopic composition of the subfractions ranged from -22.0 to -31.0%. The values for the pulp were essentially the same as for juice. The sugar fraction was slightly less negative than the juice; the nonvolatile acid and phenolic fractions were more negative. The levels of nonvolatile acids and phenolics in apple juice are low, however, so these compounds contribute little to overall delta 13C values in juice.

Benchmarking Brown Dwarf Models With a Non-irradiated Transiting Brown Dwarf in Praesepe

Science.gov (United States)

Beatty, Thomas; Marley, Mark; Line, Michael; Gizis, John

2018-05-01

We wish to use 9.4 hours of Spitzer time to observe two eclipses, one each at 3.6um and 4.5um, of the transiting brown dwarf AD 3116b. AD 3116b is a 54.2+/-4.3 MJ, 1.08+/-0.07 RJ object on a 1.98 day orbit about a 3200K M-dwarf. Uniquely, AD 3116 and its host star are both members of Praesepe, a 690+/-60 Myr old open cluster. AD 3116b is thus one of two transiting brown dwarfs for which we have a robust isochronal age that is not dependent upon brown dwarf evolutionary models, and the youngest brown dwarf for which this is the case. Importantly, the flux AD 3116b receives from its host star is only 0.7% of its predicted internal luminosity (Saumon & Marley 2008). This makes AD 3116b the first known transiting brown dwarf that simultaneously has a well-defined age, and that receives a negligible amount of external irradiation, and a unique laboratory to test radius and luminosity predictions from brown dwarf evolutionary models. Our goal is to measure the emission from the brown dwarf. AD 3116b should have large, 25 mmag, eclipse depths in the Spitzer bandpasses, and we expect to measure them with a precision of +/-0.50 mmag at 3.6um and +/-0.54 mmag at 4.5um. This will allow us to make measure AD 3116b?s internal effective temperature to +/-40K. We will also use the upcoming Gaia DR2 parallaxes to measure AD 3116b's absolute IRAC magnitudes and color, and hence determine the cloud properties of the atmosphere. As the only known brown dwarf with an independently measured mass, radius, and age, Spitzer measurements of AD 3116b's luminosity and clouds will provide a critical benchmark for brown dwarf observation and theory.

Polyphenol composition and antioxidant activity of Kei-apple (Dovyalis caffra) juice.

Science.gov (United States)

Loots, Du Toit; van der Westhuizen, Francois H; Jerling, Johann

2006-02-22

The polyphenolic and ascorbate (ASC) components as well as the antioxidant capacity of Kei-apple (Dovyalis caffra) juice were analyzed and compared to three other fruit juices. The Kei-apple juice had significantly the highest total polyphenolic concentrations (1013 mg gallic acid equivalent/L), and solid phase (C(18)) fractionation identified the majority of these polyphenols to be phenolic acids. The Kei-apple juice also had significantly the highest ASC concentrations (658 mg/L), which showed exceptional heat stability with very little conversion to dehydroascorbate (DHA). Antioxidant capacities of both the unfractionated fruit juices and their solid phase-extracted fractions, as determined by oxygen radical absorbance capacity and ferric reducing antioxidant power analyses, correlated well to the polyphenol concentrations. Gas chromatography-mass spectrometry analyses showed caffeic acid as the most abundant polyphenol present (128.7 mg/L) in the Kei-apple juice; it contributed to 63% of the total antioxidant capacity (of all of the individual compounds identified). Other notable polyphenols identified in higher concentrations included p-coumaric acid, p-hydroxyphenylacetic acid, and protocatechuic acid. Our results therefore support the putative high antioxidant value linked to this fruit and better define this potential in terms of the major antioxidants that exist in the Kei-apple.

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

Science.gov (United States)

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

2013-09-01

Orange juice is a well-accepted fruit juice, and its consumption increases steadily. Many studies have been conducted to understand the sensory characteristics of orange juice throughout its varying processing steps. Sensory language and consumer likings of food can be influenced by culture. The objective of this study is to evaluate the sensory characteristics of commercially available orange juices in Korea and identify drivers of liking for orange juices in Korea. A quantitative descriptive analysis was conducted using a trained panel (n = 10) to evaluate 7 orange juice samples in triplicates, followed by consumer acceptance tests (n = 103). Univariate and multivariate statistical analyses were conducted for data analysis. The sensory characteristics of commercially available orange juice were documented and grouped: group 1 samples were characterized by high in natural citrus flavors such as orange peel, orange flesh, citrus fruit, and grape fruit, whereas group 2 samples were characterized by processed orange-like flavors such as over-ripe, cooked-orange, and yogurt. Regardless of orange flavor types, a high intensity of orange flavor in orange juice was identified as a driver of liking for orange juices in Korea. Three distinct clusters were segmented by varying sensory attributes that were evaluated by likes and dislikes. Overall, many similarities were noticed between Korean market segment and global orange juice market. By knowing the drivers of liking and understanding the distinct consumer clusters present in the Korean orange juice market, the orange juice industry could improve the strategic marketing of its products in Korea. © 2013 Institute of Food Technologists®

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...

Antiproliferative effects of small fruit juices on several cancer cell lines.

Science.gov (United States)

Yoshizawa, Y; Kawaii, S; Urashima, M; Fukase, T; Sato, T; Tanaka, R; Murofushi, N; Nishimura, H

2000-01-01

Juices prepared from small fruits, mainly growing in the northern part of Japan, were studied in an attempt to explore the feasibility of an assay that screens cytotoxic properties. Screening of 43 small fruit juices indicated that Actinidia polygama Maxim., Rosa rugosa Thunb., Vaccinium smallii A. Gray and Sorbus sambucifolia Roem, strongly inhibited the proliferation of all cancer cell lines examined and yet these juices were substantially less cytotoxic toward normal human cell lines.

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

OpenAIRE

Jana Šic Žlabur; Nadica Dobričević; Stjepan Pliestić; Ante Galić; Daniela Patricia Bilić; Sandra Voća

2017-01-01

The purpose of this study was to determine the possibility of using chokeberry powder as a supplement in apple juice to increase the nutritional value of the final product with the aim of developing a new functional food product. Also, to determine the influence of ultrasound assisted extraction on the bioactive compounds content, nutritional composition and antioxidant potential of apple juice with added chokeberry powder. The juice samples with added chokeberry powder had higher antioxidant...

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

Science.gov (United States)

2010-12-09

... INTERNATIONAL TRADE COMMISSION [Investigation No. 731-TA-841 (Second Review)] Non-Frozen Apple Juice Concentrate From China AGENCY: United States International Trade Commission. ACTION: Termination... whether revocation of the antidumping duty order on non- frozen apple juice concentrate from China would...

Chicken Juice Enhances Surface Attachment and Biofilm Formation of Campylobacter jejuni

Science.gov (United States)

Brown, Helen L.; Reuter, Mark; Salt, Louise J.; Cross, Kathryn L.; Betts, Roy P.

2014-01-01

The bacterial pathogen Campylobacter jejuni is primarily transmitted via the consumption of contaminated foodstuffs, especially poultry meat. In food processing environments, C. jejuni is required to survive a multitude of stresses and requires the use of specific survival mechanisms, such as biofilms. An initial step in biofilm formation is bacterial attachment to a surface. Here, we investigated the effects of a chicken meat exudate (chicken juice) on C. jejuni surface attachment and biofilm formation. Supplementation of brucella broth with ≥5% chicken juice resulted in increased biofilm formation on glass, polystyrene, and stainless steel surfaces with four C. jejuni isolates and one C. coli isolate in both microaerobic and aerobic conditions. When incubated with chicken juice, C. jejuni was both able to grow and form biofilms in static cultures in aerobic conditions. Electron microscopy showed that C. jejuni cells were associated with chicken juice particulates attached to the abiotic surface rather than the surface itself. This suggests that chicken juice contributes to C. jejuni biofilm formation by covering and conditioning the abiotic surface and is a source of nutrients. Chicken juice was able to complement the reduction in biofilm formation of an aflagellated mutant of C. jejuni, indicating that chicken juice may support food chain transmission of isolates with lowered motility. We provide here a useful model for studying the interaction of C. jejuni biofilms in food chain-relevant conditions and also show a possible mechanism for C. jejuni cell attachment and biofilm initiation on abiotic surfaces within the food chain. PMID:25192991

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

Science.gov (United States)

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

2014-10-15

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

Calcium absorption from apple and orange juice fortified with calcium citrate malate (CCM).

Science.gov (United States)

Andon, M B; Peacock, M; Kanerva, R L; De Castro, J A

1996-06-01

Determine calcium (Ca) absorption from Ca fortified orange and apple juice. Absorbability was assessed by measuring 45Ca absorption in healthy women (mean age 57 years, n = 57/group) and whole body 47Ca retention in adult female beagle dogs (n = 6/group) and young adult male rats (n = 6/group). Women received 6.24 mmol (250 mg) Ca as calcium citrate malate fortified orange juice (CCM-OJ) or apple juice (CCM-AJ). Dogs received 3.12 mmol (125 mg) Ca as CCM-OJ or CCM-AJ. Rats were administered 0.15 mmol (6 mg) Ca as either milk, CCM-OJ, or CCM-AJ. Additional 47Ca whole body retention experiments in rats measured the effects of differences in the carbohydrate and organic acid contents of the juices on Ca absorption. Mean +/- SEM percent Ca fractional absorption was greater (p composition of Ca fortified juices, we found that the greater fructose and lower organic acid content of apple juice accounted for its greater Ca absorbability. CCM fortified versions of orange and apple juice have high Ca absorbability and are potentially important vehicles for increasing dietary Ca intake. The greater Ca absorption from CCM-AJ compared with CCM-OJ is accounted for by differences in the carbohydrate and organic acid content of the juices. These data suggest that by modifying common beverage ingredients, products with even greater Ca absorbability could be formulated.

Identification of gamma-irradiated fruit juices by EPR spectroscopy

Science.gov (United States)

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

2014-10-01

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

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

Directory of Open Access Journals (Sweden)

Fernanda Cosme

2018-03-01

Full Text Available The search for food products that promote health has grown over the years. Phenolic compounds present in grapes and in their derivatives, such as grape juices, represent today a broad area of research, given the benefits that they have on the human health. Grape juice can be produced from any grape variety once it has attained appropriate maturity. However, only in traditional wine producing regions, grape juices are produced from Vitis vinifera grape varieties. For example, Brazilian grape juices are essentially produced from Vitis labrusca grape varieties, known as American or hybrid, as they preserve their characteristics such as the natural flavour after pasteurisation. Grapes are one of the richest sources of phenolic compounds among fruits. Therefore, grape juices have been broadly studied due to their composition in phenolic compounds and their potential beneficial effects on human health, specifically the ability to prevent various diseases associated with oxidative stress, including cancers, cardiovascular and neurodegenerative diseases. Therefore, this review will address grape juices phenolic composition, with a special focus on the potential beneficial effects on human health and on the grape juice sensory impact.

Recovery of volatile fruit juice aroma compounds by membrane technology

DEFF Research Database (Denmark)

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

2011-01-01

The influence of temperature (10–45°C), feed flow rate (300–500L/h) and sweeping gas flow rate (1.2–2m3/h) on the recovery of berry fruit juice aroma compounds by sweeping gas membrane distillation (SGMD) was examined on an aroma model solution and on black currant juice in a lab scale membrane...... distillation set up. The data were compared to recovery of the aroma compounds by vacuum membrane distillation (VMD). The flux of SGMD increased with an increase in temperature, feed flow rate or sweeping gas flow rate. Increased temperature and feed flow rate also increased the concentration factors...... the degradation of anthocyanins and polyphenolic compounds in the juice. Industrial relevanceHigh temperature evaporation is the most widely used industrial technique for aroma recovery and concentration of juices, but membrane distillation (MD) may provide for gentler aroma stripping and lower energy consumption...

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.

European brown hare syndrome virus in free-ranging European brown hares from Argentina

DEFF Research Database (Denmark)

Frolich, K.; Kujawski, G.E.J.G.; Rudolph, M.

2003-01-01

From 1998 to 2000, serum samples of 80 shot European brown hares (Lepus europaeus) from Argentina were examined for antibodies against European brown hare syndrome virus (EBHSV) and 80 spleen samples were tested for EBHSV-antigen by enzyme linked immunosorbent assay (ELISA). Nine hares were posit...... in these hares. This is the first report of antibodies to EBHSV, EBHSV-antigen, and electron microscopy findings in free-ranging European brown hares from South America....

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

Science.gov (United States)

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

2014-11-01

To contribute for setting reference guideline for commercial juice extracted from the Spanish lemon varieties, chemical composition of 92 direct and 92 reconstituted samples were investigated. In direct lemon juice, titratable acidity was 52.4 g/L, being the citric acid the main component. Glucose, fructose and sucrose concentrations were 7.9, 7.3 and 4.5 g/L, respectively. Predominant mineral was potassium (1264.2mg/L), followed by phosphorous (306 mg/L), calcium (112 mg/L) and magnesium (92.6 mg/L). Hesperidin ranged from 257 to 484.8 mg/L, while water soluble pectins varied between 164.8 and 550 mg/L. Similar values were obtained in reconstituted lemon juice. There are different parameters that did not reach or exceeded the limits proposed by the European Association of the Industry of Juices and Nectars. These levels should be taken into account to modify the present reference guideline and that Spanish lemon juices are not discarded for to have lower or bigger values. Copyright © 2014 Elsevier Ltd. All rights reserved.

Anti-oxidant effects of pomegranate juice on Saccharomyces cerevisiae cell growth.

Science.gov (United States)

Aslan, Abdullah; Can, Muhammed İsmail; Boydak, Didem

2014-01-01

Pomegranate juice has a number of positive effects on both human and animal subjects. Four groups were used in this study. i: Control group, ii: H2O2 group, iii: Pomegranate juice (PJ) group and iv: PJ + H2O2 group. Following the sterilization method for pomegranate juice (10%) and H2O2 (6% v/v), Saccharomyces cerevisiae cultures were added and the cultivation incubated at 35°C for 72 hours. Fatty acids and vitamin concentrations were measured using HPLC and GC and the total protein bands profile were determined by SDS-PAGE. According to our results statistically significant differences have been determined among the study groups in terms of fatty acids and vitamin (pPomegranate juice increased vitamins, fatty acids and total protein expression in Saccharomyces cerevisiae in comparison with the control. Pomegranate juice has a positive effect on fatty acid, vitamin and protein synthesis by Saccharomyces cerevisiae. Accordingly, we believe that it has significantly decreased oxidative damage thereby making a positive impact on yeast development.

Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple.

Science.gov (United States)

Kim, Ah-Na; Lee, Kyo-Yeon; Kim, Hyun-Jin; Chun, Jiyeon; Kerr, William L; Choi, Sung-Gil

2018-01-01

This study evaluated the effects of grinding at atmospheric pressure (control), under vacuum (∼2.67 kPa), or with modified atmosphere (N 2 and CO 2 ) on the browning, antioxidant activity, phenolics, and oxidative enzyme activity of apples as a function of time. The control group was affected most, showing distinct browning and losing most of the antioxidant activity and concentrations of the main phenolic compounds. The modified atmosphere groups retained color, antioxidant activity, and phenolic compounds better than the control group. Least changes were obtained with vacuum grinding, particularly in terms of preventing enzymatic browning and oxidation of antioxidants apples. At 12 h after grinding, vacuum-ground apples retained total phenolic contents 5.32, 1.54, and 1.49 times higher than control, nitrogen gas, and carbon dioxide gas-ground samples, respectively. The oxidative enzyme activity, including that of polyphenol oxidase and peroxidase, decreased in the control and modified atmosphere group, but they were maintained in the samples ground under the vacuum. In this study, we found that grinding with modified atmosphere or vacuum conditions could effectively prevent browning as well as loss of phenolic compounds and antioxidant activity of ground apples. These results can help scientists and engineers build better grinding systems for retaining nutrient and quality factors of ground apples. In addition, these results may be useful to other fruit and vegetable industries that wish to retain fresh-like quality and nutritional value during grinding and storage. © 2017 Institute of Food Technologists®.

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...

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

Directory of Open Access Journals (Sweden)

Roberta Nunes Horta

2016-03-01

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

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

Directory of Open Access Journals (Sweden)

Luiz Antenor Rizzon

2012-03-01

Full Text Available 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 nectar, and grape beverage were evaluated. Classical variables were analyzed by means of physicochemical methods; tartaric and malic acids, by HPLC; methanol, by gas chromatography; minerals, by atomic absorption spectrophotometry. These products were discriminated by the Principal Component Analysis (PCA. Results show that whole and sweetened grape juices were discriminated from other grape products because they featured higher values of total soluble solids, tartaric and malic acids, most minerals, phenolic compounds, and K/Na ratio, whereas grape nectar and grape beverage presented higher values of ºBrix/titratable acidity ratio. Reprocessed juice was discriminated due to its higher concentrations of Li and Na and lower hue.

Physical-Chemical Parameters of Latvian Apple Juices and Their Suitability for Cider Production

OpenAIRE

Rita Riekstina-Dolge; Zanda Kruma; Daina Karklina; Fredijs Dimins

2014-01-01

Apple juice is the main raw material for cider production. In this study apple juices obtained from 14 dessert and crab variety apples grown in Latvia were investigated. For all samples soluble solids, titratable acidity, pH and sugar content were determined. Crab apples produce more dry matter, total sugar and acid content compared to the dessert apples but it depends on the apple variety. Total sugar content of crab apple juices was 1.3 to 1.8 times larger than in dessert apple juices. Titr...

Identification of sulfur volatiles in canned orange juices lacking orange flavor.

Science.gov (United States)

Perez-Cacho, Pilar Ruiz; Mahattanatawee, Kanjana; Smoot, John M; Rouseff, Russell

2007-07-11

The purpose of this study was to understand why some canned orange juices are not perceived as orange juice. Sensory flavor profile data indicated that the primary odor (orthonasal) attributes were tropical fruit/grapefruit, cooked/caramel, musty, and medicine. By comparison fresh-squeezed juice lacked these odor attributes. GC-O analysis found 43 odor-active components in canned juices. Eight of these aroma volatiles were sulfur based. Four of the 12 most intense aroma peaks were sulfur compounds that included methanethiol, 1-p-menth-1-ene-8-thiol, 2-methyl-3-furanthiol, and dimethyl trisulfide. The other most intense odorants included 7-methyl-3-methylene-1,6-octadiene (myrcene), octanal, 2-methoxyphenol (guaiacol), 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone (homofuraneol), (E)-non-2-enal, (E,E)-deca-2,4-dienal, 4-hydroxy-3-methoxybenzaldehyde (vanillin), and alpha-sinensal. Odorants probably responsible for the undesirable sensory attributes included grapefruit (1-p-menth-1-ene-8-thiol), cooked [2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol), and 3-(methylthio)propanal (methional)], musty [7-methyl-3-methylene-1,6-octadiene and (E)-non-2-enal], and medicine (2-methoxyphenol). The canned juices also lacked several aldehydes and esters normally found in fresh orange juice.

Health benefit of vegetable/fruit juice-based diet: Role of microbiome.

Science.gov (United States)

Henning, Susanne M; Yang, Jieping; Shao, Paul; Lee, Ru-Po; Huang, Jianjun; Ly, Austin; Hsu, Mark; Lu, Qing-Yi; Thames, Gail; Heber, David; Li, Zhaoping

2017-05-19

The gut microbiota is an important contributor to human health. Vegetable/fruit juices provide polyphenols, oligosaccharides, fiber and nitrate (beet juice), which may induce a prebiotic-like effect. Juice-based diets are becoming popular. However, there is a lack of scientific evidence of their health benefits. It was our hypothesis that changes in the intestinal microbiota induced by a juice-based diet play an important role in their health benefits. Twenty healthy adults consumed only vegetable/fruit juices for 3 days followed by 14 days of customary diet. On day 4 we observed a significant decrease in weight and body mass index (p = 2.0E -05 ), which was maintained until day 17 (p = 3.0E -04 ). On day 4 the proportion of the phylum Firmicutes and Proteobacteria in stool was significantly decreased and Bacteroidetes and Cyanobacteria was increased compared to baseline and was partially reversed on day 17. On day 4 plasma and urine nitric oxide was increased by 244 ± 89% and 450 ± 360%, respectively, and urinary lipid peroxidation marker malondialdehyde was decreased by 32 ± 21% compared to baseline. General well-being score was increased at the end of the study. In summary a 3-day juice-based diet altered the intestinal microbiota associated with weight loss, increase in the vasodilator NO, and decrease in lipid oxidation.

Inhibitors of the epidermal growth factor receptor in apple juice extract.

Science.gov (United States)

Kern, Melanie; Tjaden, Zeina; Ngiewih, Yufanyi; Puppel, Nicole; Will, Frank; Dietrich, Helmut; Pahlke, Gudrun; Marko, Doris

2005-04-01

The polyphenol-rich extract of a consumer-relevant apple juice blend was found to potently inhibit the growth of the human colon cancer cell line HT29 in vitro. The epidermal growth factor receptor (EGFR) and its subsequent signaling cascade play an important role in the regulation of cell proliferation in HT29 cells. The protein tyrosine kinase activity of an EGFR preparation was effectively inhibited by the polyphenol-rich apple juice extract. Treatment of intact cells with this extract resulted in the suppression of the subsequent mitogen-activated protein kinase cascade. Amongst the so far identified apple juice constituents, the proanthocyanidins B1 and B2 as well as quercetin-3-glc (isoquercitrin) and quercetin-3-gal (hyperoside) were found to possess substantial EGFR-inhibitory properties. However, as to be expected from the final concentration of these potential EGFR inhibitors in the original polyphenol-rich extract, a synthetic mixture of the apple juice constituents identified and available so far, including both proanthocyanidins and the quercetin glycosides, showed only marginal inhibitory effects on the EGFR. These results permit the assumption that yet unknown constituents contribute substantially to the potent EGFR-inhibitory properties of polyphenol-rich apple juice extract. In summary, the polyphenol composition of apple juice possesses promising growth-inhibitory properties, affecting proliferation-associated signaling cascades in colon tumor cells.

Effects of Beetroot Juice Supplementation on Cardiorespiratory Endurance in Athletes. A Systematic Review

Directory of Open Access Journals (Sweden)

Raúl Domínguez

2017-01-01

Full Text Available Athletes use nutritional supplementation to enhance the effects of training and achieve improvements in their athletic performance. Beetroot juice increases levels of nitric oxide (NO, which serves multiple functions related to increased blood flow, gas exchange, mitochondrial biogenesis and efficiency, and strengthening of muscle contraction. These biomarker improvements indicate that supplementation with beetroot juice could have ergogenic effects on cardiorespiratory endurance that would benefit athletic performance. The aim of this literature review was to determine the effects of beetroot juice supplementation and the combination of beetroot juice with other supplements on cardiorespiratory endurance in athletes. A keyword search of DialNet, MedLine, PubMed, Scopus and Web of Science databases covered publications from 2010 to 2016. After excluding reviews/meta-analyses, animal studies, inaccessible full-text, and studies that did not supplement with beetroot juice and adequately assess cardiorespiratory endurance, 23 articles were selected for analysis. The available results suggest that supplementation with beetroot juice can improve cardiorespiratory endurance in athletes by increasing efficiency, which improves performance at various distances, increases time to exhaustion at submaximal intensities, and may improve the cardiorespiratory performance at anaerobic threshold intensities and maximum oxygen uptake (VO2max. Although the literature shows contradictory data, the findings of other studies lead us to hypothesize that supplementing with beetroot juice could mitigate the ergolytic effects of hypoxia on cardiorespiratory endurance in athletes. It cannot be stated that the combination of beetroot juice with other supplements has a positive or negative effect on cardiorespiratory endurance, but it is possible that the effects of supplementation with beetroot juice can be undermined by interaction with other supplements such as caffeine.

7 CFR 29.3505 - Brown colors.

Science.gov (United States)

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Brown colors. 29.3505 Section 29.3505 Agriculture... Type 95) § 29.3505 Brown colors. A group of colors ranging from a light brown to a dark brown. These colors vary from medium to low saturation and from medium to very low brillance. As used in these...

7 CFR 29.2504 - Brown colors.

Science.gov (United States)

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Brown colors. 29.2504 Section 29.2504 Agriculture...-Cured Tobacco (u.s. Types 22, 23, and Foreign Type 96) § 29.2504 Brown colors. A group of colors ranging from a reddish brown to yellowish brown. These colors vary from low to medium saturation and from very...

Growth behavior of off-flavor-forming microorganisms in apple juice.

Science.gov (United States)

Siegmund, Barbara; Pöllinger-Zierler, Barbara

2007-08-08

Alicyclobacillus acidoterrestris and Streptomyces griseus griseus are two bacteria species that are frequently found in apple juice as spoilage bacteria. They both show thermoacidophilic behavior, adapting to the low pH of the juices and being able to survive high temperatures. They are able to regerminate in the shelf-stable product and spoil the juice by the formation of off-flavor compounds (i.e., guaiacol and 2,6-dibromophenol as metabolites of A. acidoterrestris and 2-isopropyl-3-methoxypyrazine, 2-methylisoborneol, 2-isobutyl-3-methoxypyrazine, and geosmin as important metabolites of S. griseus). In this study the growth behavior of the strains and the impact on apple juice were investigated under different conditions (i.e., temperature, oxygen supply, and mutual influence of the strains). The off-flavor formation was monitored by GC-MS after headspace SPME and subsequent calculation of the odor activity values. The results showed that S. griseus grows and consequently spoils the product even at 4 degrees C, whereas A. acidoterrestris needs at least room temperature to show significant growth. Limited oxygen supply did not significantly reduce off-flavor formation for any of the strains. The simultaneous presence of the strains in the juice reduced the growth of both species; nevertheless, off-flavor was detected.

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

International Nuclear Information System (INIS)

Kawar, N.S.

1975-01-01

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

Novel nuances of human brown fat

DEFF Research Database (Denmark)

Scheele, Camilla; Larsen, Therese Juhlin; Nielsen, Søren

2014-01-01

the types of thermogenic adipocytes in humans. We recently published a contradictory mRNA expression signature of human supraclavicular fat defined by an upregulation of the brite marker TBX1 along with the classical brown markers ZIC1 and LHX8, as well as genes indicating brown fat activity including UCP1......, there was no difference in UCP1, PGC-1α, PRDM16, suggesting both depots had equal brown fat potency. Taken together, supraclavicular brown fat derived from adult humans seems to represent a type of brown fat with distinct features from both subcutaneous white/brite and interscapular brown fat. Therefore......There is a current debate in the literature on whether human fat derived from the supraclavicular region should be classified as brown, or as the white fat-derived less potent, brite/beige. This commentary addresses whether the existing classification defined in mice is sufficient to describe...

Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment

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Lilla Szalóki-Dorkó

2015-01-01

Full Text Available Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3, were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at different temperatures (70, 80 and 90 °C for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L than Kántorjánosi 3 juice (513 mg/L. The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice after treatment was 38, 29 and 18 %, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19 % were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life (t1/2 of anthocyanins, while the Kántorjánosi 3 juice had higher t1/2 values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L than cyanidin-3-rutinoside (177 and 121 mg/L before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.

Azuki Bean Juice Lowers Serum Triglyceride Concentrations in Healthy Young Women

OpenAIRE

Maruyama, Chizuko; Araki, Risa; Kawamura, Mito; Kondo, Naoko; Kigawa, Mieko; Kawai, Yukari; Takanami, Yoshikazu; Miyashita, Koichi; Shimomitsu, Teruichi

2008-01-01

Effects of azuki bean juice supplementation, prescribed according to a Kanpo medicine regimen, on serum lipid concentrations were studied. Healthy young Japanese women were recruited and were randomly assigned to one of the three groups using a parallel-group design. Control (n = 10), azuki (n = 11) and Concentrated azuki (CA) (n = 12) juice groups consumed 150 g daily of the isocaloric assigned juice for one menstrual cycle with their usual diet. Triglyceride concentrations were decreased in...

Squeezing Fact from Fiction about 100% Fruit Juice 1 2 3

OpenAIRE

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 imp...

Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality.

Science.gov (United States)

Tarazona-Díaz, Martha Patricia; Aguayo, Encarna

2013-12-01

Watermelon juice has gained increasing popularity among consumers as a rich natural source of functional compounds such as lycopene and citrulline. However, the final quality of the juice depends significantly on its acidification, pasteurization, centrifugation and storage time and temperature. In this study, these characteristics were assessed in watermelon juice pasteurized at 87.7 °C for 20 s and stored for up to 30 days at 4 or 8 °C. The acidifier citric acid provided an adequate sensory quality, similar to natural watermelon juice. Centrifugation and pasteurization significantly reduced the red color, bioactive compounds (lycopene, antioxidant capacity and total polyphenols) and sensory quality of the juice, particularly when the storage time was extended and a temperature of 8 °C was used (P ≤ 0.05). All treated juices were microbiologically safe for up to 30 days when stored at 4 or 8 °C. In terms of sensory acceptability, only non-centrifuged juices stored for up to 20 days at 4 °C remained above the commercial limit. The present results suggest that using a non-centrifugation process and a storage temperature of 4 °C yields a watermelon juice that better retains its sensory and functional qualities. © 2013 Society of Chemical Industry.

Development and Analysis of Quality Parameters of an Innovative Juice

Directory of Open Access Journals (Sweden)

Anca FARCAS

2017-05-01

Full Text Available Nowadays, the functional products represent a sustainable trend in food industry due to the beneficial effects that they have on the human body as well as due to the increased interest of people for a healthy and balanced lifestyle. The aim of the present study was to develop and optimize a pumpkin and apple functional juice, respectively to accomplish the quality control in terms of its physicochemical and sensorial properties. The highest levels of vitamin C occurred in pumpkin and implicitly in the juice obtained in the 1:1 ratio, which also presented the highest antioxidant activity. The nitrates content was at very low level in all the analysed sample, with values between 24.7-41.2 mg/kg for apple and pumpkin, respectively between 28.41-30.94 mg/kg for juices. Also, the consumers were impressed by sensorial and nutritional properties of the new product, positively appreciating both variants of juice.

Solid-phase fermentation and juice expression systems for sweet sorghum

Energy Technology Data Exchange (ETDEWEB)

Bryan, W.L.; Monroe, G.E.; Caussariel, P.M.

1985-01-01

Two systems to recover fermented juice from variety M 81E sweet sorghum stalks that contained about 11% fermentable sugar were compared. (a) Stalks with leaves and tops removed were chopped and inoculated with 0.2% yeast in a forage harvester, stored under anaerobic conditions for 75 hours in insulated fermentors and pressed in a screw press to recover fermented juice (5-6% ethanol). (b) Mechanically harvested sweet sorghum billets (30 cm length) without leaves or seed heads were shredded and milled in a 3-roll mill; and bagasse was inoculated with 0.2% yeast, fermented for 100 h and pressed to recover fermented juice (4 to 5% ethanol). Potential ethanol yields were 75% of theoretical for the forage harvest system and 78% for the shredder mill system, based on 95% of theoretical ethanol yield from juice expressed during milling and no loss of ethanol during fermentation, handling and pressing in the screw press. 20 references.

Interactive neonatal gastrointestinal magnetic resonance imaging using fruit juice as an oral contrast media

International Nuclear Information System (INIS)

Arthurs, Owen J; Graves, Martin J; Edwards, Andrea D; Joubert, Ilse; Set, Pat AK; Lomas, David J

2014-01-01

The objective was to evaluate the use of fruit juice with an interactive inversion recovery (IR) MR pulse sequence to visualise the gastrointestinal tract. We investigated the relaxation properties of 12 different natural fruit juices in vitro, to identify which could be used as oral contrast. We then describe our initial experience using an interactive MR pulse sequence to allow optimal visualisation after administering pineapple juice orally, and suppressing pre-existing bowel fluid contents, with variable TI in three adult and one child volunteer. Pineapple juice (PJ) had both the shortest T 1 (243 ms) and shortest T 2 (48 ms) of the fruit juices tested. Optimal signal differentiation between pre-existing bowel contents and oral PJ administration was obtained with TIs of between 900 and 1100 ms. The use of an inversion recovery preparation allowed long T 1 pre-existing bowel contents to be suppressed whilst the short T 1 of fruit juice acts as a positive contrast medium. Pineapple juice could be used as oral contrast agent for neonatal gastrointestinal magnetic resonance imaging

Enzymatic saccharification of seaweeds into fermentable sugars by xylanase from marine Bacillus sp. strain BT21.

Science.gov (United States)

Parab, Pankaj; Khandeparker, Rakhee; Amberkar, Ujwala; Khodse, Vishwas

2017-10-01

Enzymatic hydrolysis of seaweed biomass was studied using xylanase produced from marine bacteria Bacillus sp. strain BT21 through solid-state fermentation of wheat bran. Three types of seaweeds, Ahnfeltia plicata , Padina tetrastromatica and Ulva lactuca , were selected as representatives of red, brown, and green seaweeds, respectively. Seaweed biomass was pretreated with hot water. The efficiency of pretreated biomass to release reducing sugar by the action of xylanase as well as the type of monosaccharide released during enzyme saccharification of seaweed biomass was studied. It was seen that pretreated biomass of seaweed A. plicata, U. lactuca , and P. tetrastroma , at 121 °C for 45 min, followed by incubation with 50 IU xylanase released reducing sugars of 233 ± 5.3, 100 ± 6.1 and 73.3 ± 4.1 µg/mg of seaweed biomass, respectively. Gas chromatography analysis illustrated the release of xylose, glucose, and mannose during the treatment process. Hot water pre-treatment process enhanced enzymatic conversion of biomass into sugars. This study revealed the important role of xylanase in saccharification of seaweed, a promising feedstock for third-generation bioethanol production.

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.

The Branding of Sugarcane Juice in India

Directory of Open Access Journals (Sweden)

Rajendra Sinha

2014-01-01

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.

Study on biologically active substances in irradiated apple juice

International Nuclear Information System (INIS)

Tencheva, S.

1975-01-01

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

Variability of the polyphenolic composition of cider apple (Malus domestica) fruits and juices.

Science.gov (United States)

Guyot, Sylvain; Marnet, Nathalie; Sanoner, Philippe; Drilleau, Jean-François

2003-10-08

Five French cider apple varieties were compared on the basis of their detailed polyphenol profile in the cortex and in the juices. Among the factors studied, variety was the most important variability factor in fruits, whereas polyphenol profiles showed an overall stability from one year to another, and a limited decrease of polyphenol concentration was observed during the starch regression period of fruit maturation. In juices, procyanidins remained the preponderant polyphenol class with concentrations up to 2.4 g/L even in centrifuged juices. Compared to the fruits, the average degree of polymerization of procyanidins was significantly reduced in the juice. Centrifugation of the crude juice had only minor effects on the polyphenol composition. For one variety, highly polymerized procyanidins with average degrees of polymerization of 25 were shown to be soluble in the centrifuged juice at a concentration of close to 1.2 g/L. Oxygenation of the juices during processing resulted in a significant decrease of all classes of native polyphenols. Catechins and procyanidins were particularly affected by oxidation, whereas caffeoylquinic acid was partly preserved. The transfer of polyphenols after pressing was maximal for dihydrochalcones and minimal for procyanidins with extraction yield values close to 80 and 30%, respectively.

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

Science.gov (United States)

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

2009-01-01

The present study assesses the feasibility of noni as a raw substrate for the production of probiotic noni juice by lactic acid bacteria (Lactobacilluscasei and Lactobacillus plantarum) and bifidobacteria (Bifidobacteriumlongum). Changes in pH, acidity, sugar content, cell survival and antioxidant properties during fermentation were monitored. All tested strains grew well on noni juice, reaching nearly 10⁹ colony-forming units/ml after 48 h fermentation. L.casei produced less lactic acid than B.longum and L. plantarum. After 4 weeks of cold storage at 4°C, B.longum and L. plantarum survived under low-pH conditions in fermented noni juice. In contrast, L.casei exhibited no cell viability after 3 weeks. Moreover, noni juice fermented with B.longum had a high antioxidant capacity that did not differ significantly (P <0.05) from that of lactic acid bacteria. Finally, we found that B.longum and L. plantarum are optimal probiotics for fermentation with noni juice.

Bioavailability and Biokinetics of Anthocyanins From Red Grape Juice and Red Wine

Directory of Open Access Journals (Sweden)

Roland Bitsch

2004-01-01

Full Text Available In a comparative study, 9 healthy volunteers ingested a single oral dose of 400 mL red grape juice or red wine with dose-adjusted anthocyanin content (283.5 mg or 279.6 mg, resp. in crossover. The content of anthocyanin glucosides was detected in plasma and urinary excretion. Additionally, the plasmatic antioxidant activity was assessed after intake. Based on the plasma content, biokinetic criteria of the single anthocyanins were calculated, such as AUC, cmax, tmax, and the elimination rate t1/2. The urinary excretion of total anthocyanins differed significantly and amounted to 0.18% (red wine and 0.23% (red grape juice of the administered dose. Additionally, the plasmatic antioxidant activity increased to higher levels after juice ingestion compared to wine. The intestinal absorption of the anthocyanins of red grape juice seemed to be improved compared to red wine, suggesting a possible synergistic effect of the glucose content of the juice. The improved absorption resulted in an enhanced plasmatic bioactivity.

Nutritional value of organic acid lime juice (Citrus latifolia T., cv. Tahiti

Directory of Open Access Journals (Sweden)

Carolina Netto Rangel

2011-12-01

Full Text Available Acid lime can be used as fresh fruit or as juice to increase the flavor of drinks. Therefore, it is necessary to analyze organic acid lime nutritional composition in order to evaluate if there are important differences among those conventionally produced. No significant differences in total titrable acidity, pH, ascorbic acid, sucrose, calcium, and zinc were found between the acid lime juice from organic biodynamic crops and conventional crops. However, the organic biodynamic fruits presented higher peel percentage than the conventional ones leading to lower juice yield. On the other hand, fructose, glucose, total soluble solids contents, potassium, manganese, iron, and copper were higher in the conventional samples. These results indicated few nutritional differences between organic and conventional acid lime juices in some constituents. Nevertheless, fruit juice from biodynamic crops could be a good choice since it is free from pesticides and other agents that cause problems to human health maintaining the levels similar to those of important nutritional compounds.

Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice.

Science.gov (United States)

Evrendilek, Gulsun A

2017-12-01

Synergistic effects of pulsed electric field+mild heat on quality properties of pomegranate juice were modeled using the best-fit multiple (non-) linear regression models with inactivation kinetics parameters of Escherichia coli O157:H7 and Staphylococcus aureus. No significant difference was detected between the control and the treated samples in terms of pH; °Brix; total antioxidant capacity; total monomeric anthocyanin content; total ascorbic acid concentration; and the sensory properties of flavor, taste, aftertaste, and overall acceptance ( p > 0.05). An exposure of 65.3 J and 40 ℃ caused an increase on conductivity; titratable acidity; L*, a*, and b* values; and a decrease of browning index, total phenolic content, total antioxidant capacity, total monomeric anthocyanin content, total ascorbic acid concentration, and in the sensory properties of color and sourness in pomegranate juice. The goodness-of-fit for the best-fit multiple (non-) linear regression models in descending order belonged to E. coli O157:H7 (92.98%), S. aureus (84.06%), color a* (83.9%), titratable acidity (81.3%), color L* (78.5%), color b* (78.3%), conductivity (74.8%), total phenolic content (74.1%), and total ascorbic acid concentration (64.74%), respectively. D e and z e values for E. coli O157:H7 and S. aureus ranged from 105.64 to 1093.25 and from 79.18 to 1057.73 µs with 27.39 and 30.80 J, consequently.

Fucoidans from brown seaweeds

DEFF Research Database (Denmark)

Ale, Marcel Tutor; Meyer, Anne S.

2013-01-01

-proliferative effects on cancer cells. Recent work has revealed distinct structural features of fucoidans obtained from different brown seaweed sources. Fucoidans are classically obtained from brown seaweeds by multi-step, hot acid extraction, but the structural and compositional traits, and possibly the bioactivity......Fucoidan or fucoidans cover a family of sulfated fucose-rich polysaccharides, built of a backbone of L-fucose units, and characteristically found in brown seaweeds. Fucoidans have potential therapeutic properties, including anti-inflammatory and anti-coagulant activities, as well as anti...

Improved energy efficiency in juice production through waste heat recycling

International Nuclear Information System (INIS)

Anderson, J.-O.; Elfgren, E.; Westerlund, L.

2014-01-01

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

The growth of Propionibacterium cyclohexanicum in fruit juices and its survival following elevated temperature treatments.

Science.gov (United States)

Walker, Michelle; Phillips, Carol A

2007-06-01

This study investigated the growth of Propionibacterium cyclohexanicum in orange juice over a temperature range from 4 to 40 degrees C and its ability to multiply in tomato, grapefruit, apple, pineapple and cranberry juices at 30 and 35 degrees C. Survival after 10 min exposure to 50, 60, 70, 80, 85, 90 and 95 degrees C in culture medium and in orange juice was also assessed. In orange juice the organism was able to multiply by 2 logs at temperatures from 4 to 35 degrees C and survived for up to 52 days. However, at 40 degrees C viable counts were reduced after 6 days and no viable cells isolated after 17 days. The optimum growth temperature in orange juice over 6 days was 25 degrees C but over 4 days it was 35 degrees C. The growth of P. cyclohexanicum was monitored in tomato, grapefruit, cranberry, pineapple and apple juices at 30 and 35 degrees C over 29 days. Cranberry, grapefruit and apple juice did not support the growth of P. cyclohexanicum. At 30 degrees C no viable cells were detected after 8 days in cranberry juice or after 22 days in grapefruit juice while at 35 degrees C no viable cells were detected after 5 and 15 days, respectively. However, in apple juice, although a 5 log reduction occurred, viable cells could be detected after 29 days. P. cyclohexanicum was able to multiply in both tomato and pineapple juices. In tomato juice, there was a 2 log increase in viable counts after 8 days at 30 degrees C but no increase at 35 degrees C, while in pineapple juice there was a 1 log increase in numbers over 29 days with no significant difference between numbers of viable cells present at 30 and 35 degrees C. The organism survived at 50 degrees C for 10 min in culture medium without a significant loss of viability while similar treatment at 60, 70 and 80 degrees C resulted in approximately a 3-4 log reduction, with no viable cells detected after treatment at 85 or 90 or 95 degrees C but, when pre-treated at intermediate temperatures before exposure to higher

[Non-enzymatic glycosylation of dietary protein in vitro].

Science.gov (United States)

Bednykh, B S; Evdokimov, I A; Sokolov, A I

2015-01-01

Non-enzymatic glycosylation of proteins, based on discovered by Mayarn reaction of carbohydrate aldehyde group with a free amino group of a protein molecule, is well known to experts in biochemistry of food industry. Generated brown solid in some cases give the product marketable qualities--crackling bread--in others conversely, worsen the product. The biological effects of far-advanced products of non-enzymatic protein glycosylation reaction have not been studied enough, although it was reported previously that they are not split by digestive enzymes and couldn't be absorbed by animals. The objective of this work was to compare the depth of glycosylation of different food proteins of animal and vegetable origin. The objects of the study were proteins of animal (casein, lactoglobulin, albumin) and vegetable (soy isolate, proteins of rice flour, buckwheat, oatmeal) origin, glucose and fructose were selected as glycosylation agents, exposure 15 days at 37 degrees C. Lactoglobulin was glycosylated to a lesser extent among the proteins of animal origin while protein of oatmeal was glycosylated in the least degree among vegetable proteins. Conversely, such proteins as casein and soya isolate protein bound rather large amounts of carbohydrates. Fructose binding with protein was generally higher than the binding of glucose. The only exception was a protein of oatmeal. When of glucose and fructose simultaneously presented in the incubation medium, glucose binding usually increased while binding of fructose, in contrast, reduced. According to the total amount of carbohydrate (mcg), which is able to attach a protein (mg) the studied food proteins located in the following order: albumin (38) > soy protein isolate (23) > casein (15,) > whey protein rice flour protein (6) > protein from buckwheat flour (3) > globulin (2) > protein of oatmeal (0.3). The results obtained are to be used to select the optimal combination of proteins and carbohydrates, in which the glycosylation

Applying of dietary fiber from sugar beet for diffusion juice purification

Directory of Open Access Journals (Sweden)

V. A. Loseva

2013-01-01

Full Text Available The pilot study examined the effects of dietary fiber and filtroperlit on the efficiency of juice purification. The rational consumption of combined sorbent is determined, sorbent contact time with juice and temperature is defined.

Effect of high-pressure processing and thermal pasteurization on overall quality parameters of white grape juice.

Science.gov (United States)

Chang, Yin-Hsuan; Wu, Sz-Jie; Chen, Bang-Yuan; Huang, Hsiao-Wen; Wang, Chung-Yi

2017-08-01

The aim of this study was to investigate the microbial levels, physicochemical and antioxidant properties and polyphenol oxidase (PPO) and peroxidase (POD) activities as well as to conduct a sensory analysis of white grape juice treated with high-pressure processing (HPP) and thermal pasteurization (TP), over a period of 20 days of refrigerated storage. HPP treatment of 600 MPa and TP significantly reduced aerobic bacteria, coliform and yeast/mold counts. At day 20 of storage, HPP-600 juice displayed no significant differences compared with fresh juice in terms of physicochemical properties such as titratable acidity, pH and soluble solids, and retained less than 50% PPO and POD activities. Although significant differences were observed in the color, antioxidant contents and antioxidant capacity of HPP-treated juice, the extent of these differences was substantially lower than that in TP-treated juice, indicating that HPP treatment can better retain the quality of grape juice. Sensory testing showed no significant difference between HPP-treated juice and fresh juice, while TP reduced the acceptance of grape juice. This study shows that HPP treatment maintained the overall quality parameters of white grape juice, thus effectively extending the shelf life during refrigerated storage. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Comprehensive proteomic analysis of human pancreatic juice

DEFF Research Database (Denmark)

Grønborg, Mads; Bunkenborg, Jakob; Kristiansen, Troels Zakarias

2004-01-01

Proteomic technologies provide an excellent means for analysis of body fluids for cataloging protein constituents and identifying biomarkers for early detection of cancers. The biomarkers currently available for pancreatic cancer, such as CA19-9, lack adequate sensitivity and specificity...... contributing to late diagnosis of this deadly disease. In this study, we carried out a comprehensive characterization of the "pancreatic juice proteome" in patients with pancreatic adenocarcinoma. Pancreatic juice was first fractionated by 1-dimensional gel electrophoresis and subsequently analyzed by liquid...... in this study could be directly assessed for their potential as biomarkers for pancreatic cancer by quantitative proteomics methods or immunoassays....

Association between fruit juice consumption and self-reported body mass index among adult Canadians.

Science.gov (United States)

Akhtar-Danesh, N; Dehghan, M

2010-04-01

The prevalence of obesity and being overweight is rising among adult Canadians and diet is recognised as one of the main causes of obesity. The consumption of fruit and vegetables is shown to be protective against obesity and being overweight but little is known about the association of fruit juice consumption and obesity and being overweight. The present study aimed to investigate the association between fruit juice consumption and self-reported body mass index (BMI) among adult Canadians. This analysis is based on the Canadian Community Health Survey, Cycle 3.1. A regression method was used to assess the association of fruit juice consumption with self-reported BMI in 18-64-year-old Canadians who had been adjusted for sex, age, total household income, education, self-rated health, and daily energy expenditure. Because the analysis is based on a cross-sectional dataset, it does not imply a cause and effect relationship. Almost 38.6% of adult Canadians reported a fruit juice intake of 0.5-1.4 times per day and 18.2% consumed fruit juice more than 1.5 times per day. Participants with normal weight were likely to consume more fruit juice than obese individuals. Regression analysis showed a negative association between fruit juice consumption and BMI after adjusting for age, sex, education, marital status, income, total fruit and vegetable intake, daily energy expenditure, and self-rated health. On average, for each daily serving of fruit juice, a -0.22 unit (95% confidence interval = -0.33 to -0.11) decrease in BMI was observed. The results obtained showed a moderate negative association between fruit juice intake and BMI, which may suggest that a moderate daily consumption of fruit juice is associated with normal weight status.

Understanding Brown Dwarf Variability

Science.gov (United States)

Marley, Mark S.

2013-01-01

Surveys of brown dwarf variability continue to find that roughly half of all brown dwarfs are variable. While variability is observed amongst all types of brown dwarfs, amplitudes are typically greatest for L-T transition objects. In my talk I will discuss the possible physical mechanisms that are responsible for the observed variability. I will particularly focus on comparing and contrasting the effects of changes in atmospheric thermal profile and cloud opacity. The two different mechanisms will produce different variability signatures and I will discuss the extent to which the current datasets constrain both mechanisms. By combining constraints from studies of variability with existing spectral and photometric datasets we can begin to construct and test self-consistent models of brown dwarf atmospheres. These models not only aid in the interpretation of existing objects but also inform studies of directly imaged giant planets.

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

Science.gov (United States)

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

2013-09-01

Cactus pear (Opuntia ficus-indica) fruit is a berry with a tasty pulp full of seeds that constitutes about 10-15% of the edible pulp. In Mexico, cactus pear is mainly consumed fresh, but also has the potential to be processed in other products such as juice. The objective of this study was to evaluate the effect of different ultrasound conditions at amplitude levels ranging (40% and 60% for 10, 15, 25 min; 80% for 3, 5, 8, 10, 15 and 25 min) on the characteristics of purple cactus pear juice. The evaluated parameters were related with the quality (stability, °Brix, pH), microbial growth, total phenolic compounds, ascorbic acid and antioxidant activity (ABTS, DPPH and % chelating activity) of purple cactus pear juices. The ultrasound treatment for time period of 15 and 25 min significantly reduced the microbial count in 15 and 25 min, without affecting the juice quality and its antioxidant properties. Juice treated at 80% of amplitude level showed an increased of antioxidant compounds. Our results demonstrated that sonication is a suitable technique for cactus pear processing. This technology allows the achievement of juice safety and quality standards without compromising the retention of antioxidant compounds. Copyright © 2013 Elsevier B.V. All rights reserved.

Kinetic modelling of enzymatic starch hydrolysis

NARCIS (Netherlands)

Bednarska, K.A.

2015-01-01

Kinetic modelling of enzymatic starch hydrolysis – a summary

K.A. Bednarska

The dissertation entitled ‘Kinetic modelling of enzymatic starch hydrolysis’ describes the enzymatic hydrolysis and kinetic modelling of liquefaction and saccharification of wheat starch.

Medicinal importance of grapefruit juice and its interaction with various drugs

Directory of Open Access Journals (Sweden)

Imam Sardar Z

2007-10-01

Full Text Available Abstract Grapefruit juice is consumed widely in today's health conscious world as a protector against cardiovascular diseases and cancers. It has however, been found to be an inhibitor of the intestinal cytochrome P – 450 3A4 system, which is responsible for the first pass metabolism of many drugs. The P – glycoprotein pump, found in the brush border of the intestinal wall which transports many of these cytochrome P – 450 3A4 substrates, has also been implicated to be inhibited by grapefruit juice. By inhibiting these enzyme systems, grapefruit juice alters the pharmacokinetics of a variety of medications, leading to elevation of their serum concentrations. Most notable are its effects on the calcium channel antagonist and the statin group of drugs. In the case of many drugs, the increased serum concentration has been found to be associated with increased frequency of dose dependent adverse effects. In this review, we have discussed the phytochemistry of grapefruit juice, the various drugs involved in the drug – grapefruit juice eraction with their mechanisms of action and have presented the clinical implications of these interactions.

Comparison of Flavour and Volatile Flavour Compounds of Mixed Elderberry Juices

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Eva Vítová

2015-01-01

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

Efficacy of Rhus coriaria (sumac) juice in reducing muscle pain during aerobic exercise.

Science.gov (United States)

Alghadir, A H; Gabr, S A

2016-06-01

The main target of this study was to measure the influence of sumac juice drink on muscle indices and pain during an acute, intense exercise for 30 days. Forty healthy volunteers (15-25 years) were involved in aerobic exercise program for 4 weeks. Participants ingested sumac juice or placebo drink twice daily for 30 days. All participants were subjected for the evaluation of pain and estimation of serum: creatine kinase (CK), lactic acid dehydrogenase (LDH), troponin I, hydroxyproline (hyp), total antioxidant capacity (TAC), and in vitro antioxidant activity of sumac juice using pre-validated visual analog scale, colorimetric and immunoassays. The participants of both groups, placebo and sumac, showed an increment in pain scores both during exercise and post-exercise intervals. However, the sumac juice group showed a significant smaller increase in the pain scores compared to the placebo group. Participants in the sumac juice group were more willing to use the drink in the future. They achieved a higher satisfaction of sumac juice in ameliorating and the reduction of pain. Also, the sumac group showed a significant enhancement in the level of CK, LDH, troponin I, hyp, along with significant increase in serum (TAC) compared to the placebo group. The protective activity of muscle may relate to the antioxidant activity of phenolic component(s) in sumac juice as measured by 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging (87.9%) and β-carotene-linoleic acid (68.7%) assays. These data suggest that oral administration of sumac juice may have a beneficial effect on muscle performance among athletes.

Simultaneous HPLC determination of flavonoids and phenolic acids profile in Pêra-Rio orange juice.

Science.gov (United States)

Mesquita, E; Monteiro, M

2018-04-01

The aim of this study was to develop and validate an HPLC-DAD method to evaluate the phenolic compounds profile of organic and conventional Pêra-Rio orange juice. The proposed method was validated for 10 flavonoids and 6 phenolic acids. A wide linear range (0.01-223.4μg·g -1 ), good accuracy (79.5-129.2%) and precision (CV≤3.8%), low limits of detection (1-22ng·g -1 ) and quantification (0.7-7.4μg), and overall ruggedness were attained. Good recovery was achieved for all phenolic compounds after extraction and cleanup. The method was applied to organic and conventional Pêra-Rio orange juices from beginning, middle and end of the 2016 harvest. Flavones rutin, nobiletin and tangeretin, and flavanones hesperidin, narirutin and eriocitrin were identified and quantified in all organic and conventional juices. Identity was confirmed by mass spectrometry. Nineteen non-identified phenolic compounds were quantified based on DAD spectra characteristic of the chemical class: 7 cinnamic acid derivatives, 6 flavanones and 6 flavones. The phenolic compounds profile of Pêra-Rio orange juices changed during the harvest; levels increased in organic orange juices, and decreased or were about the same in conventional orange juices. Phenolic compounds levels were higher in organic (0.5-1143.7mg·100g -1 ) than in conventional orange juices (0.5-689.7mg·100g -1 ). PCA differentiated organic from conventional FS and NFC juices, and conventional FCOJ from conventional FS and NFC juices, thus differentiating cultivation and processing. Copyright © 2017. Published by Elsevier Ltd.

The effect of red grape juice on Alzheimer's disease in rats.

Science.gov (United States)

Siahmard, Zahra; Alaei, Hojjatollah; Reisi, Parham; Pilehvarian, Ali Asghar

2012-01-01

Alzheimer's disease is a neurodegenerative disease appearing as a result of free radicals and oxidative stress. Antioxidants agents boost memory and control Alzheimer's disease. Since red grape juice contains antioxidant agents, its effects on speed of learning and improvement of memory was studied in Alzheimer's rats. Alzheimer's model was induced by bilateral infusion of streptozocine into lateral ventricles of brain of male rats. Rats drank 10% red grape juice for 21 days. Passive avoidance learning test was used for measuring memory and learning in rats. Our results showed that learning and memory in STZ-group decreased significantly compared to Sham group. However, intake of red grape juice increased speed of learning and improvement of memory in Alzheimer's rats. Our results suggest that there are active ingredients in red grape juice, which probably have therapeutic and preventive effects on cognitive impairments in Alzheimer's disease.

Production of Fermented Kale Juices with Lactobacillus Strains and Nutritional Composition

Science.gov (United States)

Kim, Seong Yeong

2017-01-01

Fermented kale juices using four types of lactobacilli were produced in the present study. After 48 h of fermentation time, viable cell counts of all ferments reached an above 109 CFU/mL. The viability of the ferments after cold storage in the refrigerator for 4 weeks showed 108 CFU/mL in all ferments. Among four types of fermented kale juices, the ferment of Lactobacillus acidophilus IFO 3025 indicated a good nutritional composition, including neutral sugar (1,909.76 μg/mL), reducing sugar (564.00 μg/mL, Pkale juices may be suggested as a healthy fermented beverage with essential nutrients. However, the acceptability of the fermented kale juice to the Korean taste should be further investigated with a trained taste panel to determine whether inoculated fermentation could be an option for the consumers. PMID:29043222

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.

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.

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

DEFF Research Database (Denmark)

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

2000-01-01

OBJECTIVE: To assess whether consumption of 500 ml of blueberry juice or cranberry juice by healthy female subjects increased plasma phenolic content and antioxidant capacity. DESIGN: Latin square arrangement to eliminate ordering effects. After an overnight fast, nine volunteers consumed 500 ml...... of blueberry juice, cranberry juice or a sucrose solution (control); each volunteer participated on three occasions one week apart, consuming one of the beverages each time. Blood samples were obtained by venipuncture at intervals up to four hours after consumption of the juices. Urine samples were also......-120 min. This corresponded to a 30% increase in vitamin C and a small but significant increase in total phenols in plasma. Consumption of blueberry juice had no such effects. CONCLUSION: The increase in plasma antioxidant capacity following consumption of cranberry juice could mainly be accounted...

Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed

Science.gov (United States)

Fresh orange juice is perceived to be more wholesome than processed juice. Fresh juice may have flavor and nutrients that differ from pasteurized or processed juice. In this study, ‘Hamlin’ and ‘Valencia’ oranges were extracted using a commercial food service juicer, pasteurized or not, resulting in...

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

Directory of Open Access Journals (Sweden)

Carmen R. Pop

2015-11-01

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

Sugar cane juice as a retarding admixture in concrete production ...

African Journals Online (AJOL)

Sugar cane juice (SCJ) was investigated as a retarding agent in concrete production. Slump values and compressive strength of concrete with partial replacement of water by sugar cane juice was also investigated. The concrete cubes were prepared by replacing water with SCJ in the following proportions 0, 3, 5, 10 and ...

Impact of fruit juice and beverage portion size on snack intake in preschoolers.

Science.gov (United States)

Norton, Erin M; Poole, Seletha A; Raynor, Hollie A

2015-12-01

It has been recommended that beverages other than 100% fruit juice, such as water, be served at meals and snacks for preschool-aged children to reduce excessive energy intake. Using a 2 × 2 × 2 design (between-subjects factor of order and within-subjects factors of beverage type and size), 26 children (3.9 ± 0.6 years of age, 50% female, 73% white, and 88.5% non-Hispanic or Latino) completed four, 20-min snack sessions consisting of 200 g of applesauce, 60 g of graham crackers, and either 6 oz. (approximately 180 g) or 12 oz. (approximately 360 g) of 100% berry fruit juice or water, to examine the influence of 100% fruit juice and the portion size of the provided fruit juice, on beverage, food, and overall snack intake. Mixed-factor analyses of covariance revealed a significant (p snack energy intake, with more overall energy consumed when juice was provided (175.4 ± 50.0 kcal vs. 104.8 ± 62.8 kcal, p snack increased beverage and/or food intake, and serving 100% juice led to greater overall snack energy intake. Future research should examine the role of 100% fruit juice, and beverage portion size, in contributing to excessive daily energy intake in preschool-aged children. Copyright © 2015 Elsevier Ltd. All rights reserved.

Aronia juice suppresses the elevation of postprandial blood glucose levels in adult healthy Japanese

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Takuya Yamane

2017-04-01

Full Text Available Aronia has various functions toward human health, including the beneficial effect on hypertension, hyperglycemia and hyperlipidemia. Recently, we identified cyanidin-3,5-O-diglucoside as DPP IV inhibitor from Aronia juice. We also found its beneficial effect on hyperglycemia in KKAy mice fed aronia juice. In this study, to examine the effect of aronia juice on postprandial blood glucose levels in Japanese, we performed an oral meal tolerance test (OMTT. We found that postprandial blood glucose levels were reduced in aronia juice-administered adult healthy Japanese. We also found that there was no difference of reduction levels of postprandial blood glucose between male and female. We also found that activities of dipeptidyl peptidase IV (DPP IV, α-glucosidase and angiotensin-converting enzyme (ACE were reduced by aronia juice. These results suggest that aronia juice suppresses the elevation of postprandial blood glucose levels through inhibition of these enzyme activities and may be useful for prevention of metabolic diseases in adult healthy Japanese.

Effect of fermentation and subsequent pasteurization processes on amino acids composition of orange juice.

Science.gov (United States)

Cerrillo, I; Fernández-Pachón, M S; Collado-González, J; Escudero-López, B; Berná, G; Herrero-Martín, G; Martín, F; Ferreres, F; Gil-Izquierdo, A

2015-06-01

The fermentation of fruit produces significant changes in their nutritional composition. An orange beverage has been obtained from the controlled alcoholic fermentation and thermal pasteurization of orange juice. A study was performed to determine the influence of both processes on its amino acid profile. UHPLC-QqQ-MS/MS was used for the first time for analysis of orange juice samples. Out of 29 amino acids and derivatives identified, eight (ethanolamine, ornithine, phosphoethanolamine, α-amino-n-butyric acid, hydroxyproline, methylhistidine, citrulline, and cystathionine) have not previously been detected in orange juice. The amino acid profile of the orange juice was not modified by its processing, but total amino acid content of the juice (8194 mg/L) was significantly increased at 9 days of fermentation (13,324 mg/L). Although the pasteurization process produced partial amino acid degradation, the total amino acid content was higher in the final product (9265 mg/L) than in the original juice, enhancing its nutritional value.

Lemon juice has protective activity in a rat urolithiasis model

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Oussama Abdelkhalek

2007-10-01

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

21 CFR 146.114 - Lemon juice.

Science.gov (United States)

2010-04-01

... food. The lemon oil and lemon essence (derived from lemons) content may be adjusted in accordance with... juice, as defined in this paragraph, may be preserved by heat sterilization (canning), refrigeration...

Vitamin C stability in pineapple, guava and baobab juices under ...

African Journals Online (AJOL)

MASAMBA

associated with many health benefits such as promoting health cell ... such as juices are processed to ensure availability even when they are not in ... as fruit juices to extend the shelf life. The use of .... results show that vitamin C was highly retained in freezing .... College of Agriculture for providing funding for the work.

Cranberry juice suppressed the diclofenac metabolism by human liver microsomes, but not in healthy human subjects

Science.gov (United States)

Ushijima, Kentarou; Tsuruoka, Shu-ichi; Tsuda, Hidetoshi; Hasegawa, Gohki; Obi, Yuri; Kaneda, Tae; Takahashi, Masaki; Maekawa, Tomohiro; Sasaki, Tomohiro; Koshimizu, Taka-aki; Fujimura, Akio

2009-01-01

AIM To investigate a potential interaction between cranberry juice and diclofenac, a substrate of CYP2C9. METHODS The inhibitory effect of cranberry juice on diclofenac metabolism was determined using human liver microsome assay. Subsequently, we performed a clinical trial in healthy human subjects to determine whether the repeated consumption of cranberry juice changed the diclofenac pharmacokinetics. RESULTS Cranberry juice significantly suppressed diclofenac metabolism by human liver microsomes. On the other hand, repeated consumption of cranberry juice did not influence the diclofenac pharmacokinetics in human subjects. CONCLUSIONS Cranberry juice inhibited diclofenac metabolism by human liver microsomes, but not in human subjects. Based on the present and previous findings, we think that although cranberry juice inhibits CYP2C9 activity in vitro, it does not change the pharmacokinetics of medications metabolized by CYP2C9 in clinical situations. PMID:19694738

Viability of L.casei in symbiotic carrot juice during fermentation and storage

OpenAIRE

Petreska Ivanovska, Tanja; Petrusevska Tozi, Lidija; Hadzieva, Jasmina; Smilkov, Katarina; Geskovski, Nikola; Mladenovska, Kristina

2011-01-01

Although dairy products are generally good matrices for the delivery of probiotics to humans and traditionally the most used, fruit juices are of growing interest, due to their pleasant taste profile and refreshing characteristics. However, the low survival rate of probiotics in fruit juices resulting from acid environment is of concern.In this study, carrot juice was inoculated with free probiotic cells of L. casei and symbiotic microparticles loaded with L. casei to compare the survival rat...

Development of Juice Do IT Business with Franchise Method: Strategy and Implementation

OpenAIRE

Satria, Nanda Mulya; Prasetio, Eko Agus

2013-01-01

The growth of the healthcare industry in Indonesia in recent years showed significant improvement. Health business grows rapidly with variety of different focus, such as health treatment, supplements, health assurance, medical equipment, health programs such as yoga and fitness center. Juice Do It, which was established on May 1, 2012 tried to address this opportunity by providing products of Juice that is loaded with health benefits. After operating for more than 1 year, Juice Do It showed s...

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

Science.gov (United States)

2010-08-24

...-327] United States Standards for Grades of Pineapple Juice AGENCY: Agricultural Marketing Service, USDA. ACTION: Notice; correction. SUMMARY: The United States Standards for Grades of Pineapple Juice... e-mail [email protected] . Corrected copies of the U.S. Standards for Grades of Pineapple...

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

Science.gov (United States)

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

Microbial assessment of un-bottled synthetic juices sold in Peshawar

International Nuclear Information System (INIS)

Abid, H.; Ali, J.; Hussain, A.

2010-01-01

Un-bottled synthetic juices are sold by street vendors and hawkers raising the concern about their safety. To examine the quality of un-bottled synthetic beverages from different locations of Peshawar city using Standard techniques. A total of 56 samples of un-bottled synthetic juices were collected from 8 different locations of Peshawar City and analyzed for Total Plate Count, Total Coliform Bacteria, Total Fecal Coliform bacteria E. coli, Yeast and Mould. In all localities, the street vended un-bottled synthetic juices were found hygienically of poor quality as all had high total plate count which ranged from 2 x 102 to 5 x 107 and total coliform bacteria ranged from 110 MPN/ml. Total Fecal Coliform ranged from < 0.3 to 110M PN/ml. The presence of E coli, contamination was found in (25) 44 % Samples, while all the analyzed samples were contaminated with yeasts and moulds. All un-bottled synthetic juices sold on roadside were highly contaminated with disease causing microorganisms. Policy message: Periodic monitoring of street beverage should be carried out to make them safe for consumption. (author)

Human norovirus surrogate reduction in milk and juice blends by high pressure homogenization.

Science.gov (United States)

Horm, Katie Marie; Harte, Federico Miguel; D'Souza, Doris Helen

2012-11-01

Novel processing technologies such as high pressure homogenization (HPH) for the inactivation of foodborne viruses in fluids that retain nutritional attributes are in high demand. The objectives of this research were (i) to determine the effects of HPH alone or with an emulsifier (lecithin) on human norovirus surrogates-murine norovirus (MNV-1) and feline calicivirus (FCV-F9)-in skim milk and orange juice, and (ii) to determine HPH effects on FCV-F9 and MNV-1 in orange and pomegranate juice blends. Experiments were conducted in duplicate at 0, 100, 200, 250, and 300 MPa for PFU/ml at 300 and 250 MPa, respectively, and ≥4- and ∼1-log PFU/ml reductions were obtained in orange juice at 300 and 250 MPa, respectively. In orange juice or milk combined with lecithin, FCV-F9 was reduced to nondetectable levels at 300 MPa, and by 1.77 and 0.78 log PFU/ml at 250 MPa. MNV-1 in milk was reduced by ∼1.3 log PFU/ml only at 300 MPa, and by ∼0.8 and ∼0.4 log PFU/ml in orange juice at 300 and 250 MPa, respectively. MNV-1 in milk or orange juice containing lecithin at 300 MPa showed 1.32- and 2.5-log PFU/ml reductions, respectively. In the pomegranate-orange juice blend, FCV-F9 was completely reduced, and MNV-1 was reduced by 1.04 and 1.78 log PFU/ml at 250 and 300 MPa, respectively. These results show that HPH has potential for commercial use to inactivate foodborne virus surrogates in juices.

Use of ion chromatography for monitoring microbial spoilage in the fruit juice industry.

Science.gov (United States)

Trifirò, A; Saccani, G; Gherardi, S; Vicini, E; Spotti, E; Previdi, M P; Ndagijimana, M; Cavalli, S; Reschiotto, C

1997-05-16

Fruit juices and purees are defined as fermentable, but unfermented, products obtained by mechanical processing of fresh fruits. The presence of undesired metabolites derived from microbial growth can arise from the use of unsuitable fruit or from defects in the production line or subsequent contamination. This involves a loss in the overall quality that cannot be resolved by thermal treatment following the start of fermentation. With these considerations, together with microbiological control, the analysis of different metabolites, which can be considered as microbial growth markers, such as alcohols (i.e. ethanol, etc.), acids (i.e. acetic, fumaric, lactic, etc.) is fundamental in order to achieve a better evaluation of product quality. Enzymatic determination and other single-component analytical techniques are often used for the determination of these metabolites. When the microbial spoilage is not well known, this results in a long and cumbersome procedure. A versatile technique that is capable of determining many metabolites in one analysis could be helpful in improving routine quality control. For this purpose, an ion chromatographic technique, such as ion exclusion, for separation, and diode array spectrophotometry and conductivity, for detection, were evaluated. Both different industrial samples and inoculated samples were analyzed.

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

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Ximena Araneda

2014-09-01

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

Use of Banana (Musa acuminata Colla AAA) Peel Extract as an Antioxidant Source in Orange Juices.

Science.gov (United States)

Ortiz, Lucía; Dorta, Eva; Gloria Lobo, M; González-Mendoza, L Antonio; Díaz, Carlos; González, Mónica

2017-03-01

Using banana peel extract as an antioxidant in freshly squeezed orange juices and juices from concentrate was evaluated. Free radical scavenging capacity increased by adding banana peel extracts to both types of orange juice. In addition, remarkable increases in antioxidant capacity using 2,2'-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical were observed when equal or greater than 5 mg of banana peel extract per ml of freshly squeezed juice was added. No clear effects were observed in the capacity to inhibit lipid peroxidation. Adding 5 mg banana peel extract per ml of orange juice did not substantially modify the physicochemical and sensory characteristics of either type of juice. However, undesirable changes in the sensory characteristics (in-mouth sensations and colour) were detected when equal or greater than 10 mg banana peel extract per ml of orange juice was added. These results confirm that banana peel is a promising natural additive that increases the capacity to scavenge free radicals of orange juice with acceptable sensory and physicochemical characteristics for the consumer.

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.

Changes in pectins and product consistency during the concentration of tomato juice to paste.

Science.gov (United States)

Anthon, Gordon E; Diaz, Jerome V; Barrett, Diane M

2008-08-27

Concentrating tomato juice to paste during the tomato season allows for preservation and long-term storage, but subsequent dilution for formulation of value-added products is known to result in a loss of consistency. To understand the reasons for this, samples of unconcentrated juice, processing intermediates, and concentrated paste were collected from an industrial processing plant during normal commercial production. All samples were diluted with water to 5 degrees Brix and then analyzed for consistency and pectin content. Whole juice consistency, measured with a Bostwick consistometer, decreased through the course of juice concentration, with the largest change occurring early in the process, as the juice was concentrated from 5 to 10 degrees Brix. This decrease in consistency occurred during the production of paste from both hot- and cold-break juices. The change in Bostwick value was correlated with a decrease in the precipitate weight ratio. The loss of consistency during commercial processing was not the direct result of water removal because a sample of this same 5 degrees Brix juice could be concentrated 2-fold in a vacuum oven and then diluted back to 5 degrees Brix with no change in consistency or precipitate ratio. Total pectin content did not change as the juice was concentrated to paste, but the proportion of the total pectin that was water soluble increased. The greatest increases in pectin solubility occurred during the hot break and late in the process where the evaporator temperature was the highest.

Amino Acid profile as a feasible tool for determination of the authenticity of fruit juices.

Science.gov (United States)

Asadpoor, Mostafa; Ansarin, Masoud; Nemati, Mahboob

2014-12-01

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. 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. 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. In general, determining the amount of amino acids and comparing sample amino acids profiles with the standard values seems to be an indicator for quality control. This method can provide the regulatory agencies with a tool, to help produce a healthier juice. 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.

JUICE: A European Mission to Jupiter and its Icy Moons

Science.gov (United States)

Grasset, Olivier; Witasse, Olivier; Barabash, Stas; Brandt, Pontus; Bruzzone, Lorenzo; Bunce, Emma; Cecconi, Baptiste; Cavalié, Thibault; Cimo, Giuseppe; Coustenis, Athena; Cremonese, Gabriele; Dougherty, Michele; Fletcher, Leigh N.; Gladstone, Randy; Gurvits, Leonid; Hartogh, Paul; Hoffmann, Holger; Hussmann, Hauke; Iess, Luciano; Jaumann, Ralf; Kasaba, Yasumasa; Kaspi, Yohai; Krupp, Norbert; Langevin, Yves; Mueller-Wodarg, Ingo; Palumbo, Pasquale; Piccioni, Giuseppe; Plaut, Jeffrey; Poulet, Francois; Roatsch, Thomas; Retherford, Kurt D.; Rothkaehl, Hanna; Stevenson, David J.; Tosi, Federico; Van Hoolst, Tim; Wahlund, Jan-Erik; Wurz, Peter; Altobelli, Nicolas; Accomazzo, A.; Boutonnet, Arnaud; Erd, Christian; Vallat, Claire

2016-10-01

JUICE - JUpiter ICy moons Explorer - is the first large mission in the ESA Cosmic Vision programme [1]. The implementation phase started in July 2015. JUICE will arrive at Jupiter in October 2029, and will spend 3 years characterizing the Jovian system, the planet itself, its giant magnetosphere, and the giant icy moons: Ganymede, Callisto and Europa. JUICE will then orbit Ganymede.The first goal of JUICE is to explore the habitable zone around Jupiter [2]. Ganymede is a high-priority target because it provides a unique laboratory for analyzing the nature, evolution and habitability of icy worlds, including the characteristics of subsurface oceans, and because it possesses unique magnetic fields and plasma interactions with the environment. On Europa, the focus will be on recently active zones, where the composition, surface and subsurface features (including putative water reservoirs) will be characterized. Callisto will be explored as a witness of the early Solar System.JUICE will also explore the Jupiter system as an archetype of gas giants. The circulation, meteorology, chemistry and structure of the Jovian atmosphere will be studied from the cloud tops to the thermosphere and ionosphere. JUICE will investigate the 3D properties of the magnetodisc, and study the coupling processes within the magnetosphere, ionosphere and thermosphere. The mission also focuses on characterizing the processes that influence surface and space environments of the moons.The payload consists of 10 instruments plus a ground-based experiment (PRIDE) to better constrain the S/C position. A remote sensing package includes imaging (JANUS) and spectral-imaging capabilities from UV to sub-mm wavelengths (UVS, MAJIS, SWI). A geophysical package consists of a laser altimeter (GALA) and a radar sounder (RIME) for exploring the moons, and a radio science experiment (3GM) to probe the atmospheres and to determine the gravity fields. The in situ package comprises a suite to study plasma and

Application of Pineapple Juice in the Fish Digestion Process for Carcinogenic Liver Fluke Metacercaria Collection

Science.gov (United States)

Sripan, Panupan; Aukkanimart, Ratchadawan; Boonmars, Thidarut; Pranee, Sriraj; Songsri, Jiraporn; Boueroy, Parichart; Khueangchaingkhwang, Sukhonthip; Pumhirunroj, Benjamabhorn; Artchayasawat, Atchara

2017-01-01

Pepsin is common digestive enzyme used for fish digestion in the laboratory to collect trematode metacercariae. In a field study, to survey the infected fish is needed a huge yield of pepsin and it is very expensive. Therefore, our purpose of this study was to investigate the candidate enzyme from pineapple juice which has a digestive enzyme called bromelain, a mixture of proteolytic enzymes, to digest fish in order to harvest metacercariae. Fish were divided into 2 groups: one group in which metacercariae were harvested using acid pepsin as a control and other groups in which the fish was digested using fresh pineapple juices. The results showed that pineapple juice is able to digest fish similarly to pepsin. The Pattavia pineapple juice had the highest number of metacercariae similar to the control. For Trat Si Thong pineapple juice, we found the number of metacercariae was less than control. This result suggests that the Pattavia pineapple juice was optimal juice for fish digestion to metacercaria collection and can be used instread of pepsin acid. PMID:28441786

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

African Journals Online (AJOL)

MBI

2015-12-13

Dec 13, 2015 ... chain. Majority of research confirms that 100% juices do not make children overweight (Kellen,. 2007). Fruit juices and most ... while the least was NF with a value of 1.09mg/L. ..... Nordberg, G. F., Vouk, V. B. Handbook on the.

A Fully Automatic Fresh Apple Juicer: Peeling, Coring, Slicing and Juicing

Directory of Open Access Journals (Sweden)

Hu Fuwen

2017-01-01

Full Text Available With the fresh apple juice as an example, a fully automatic and intelligent juicer prototype was built via the integrated application of servo positioning modules, human-machine interface, image vision sensor system and 3D printing. All steps including peeling, coring, slicing and juicing were achieved automatically. The challenging technical problems about the identification and orientation of apple core, and adaptive peeling were settled creatively. The trial operation results illustrated that the fresh apple juice can be produced without manual intervention and the system has potential application in the crowded sites, such as mall, school, restaurant and hospital.

Grape juice quality control by means of {sup 1}H NMR spectroscopy and chemometric analyses

Energy Technology Data Exchange (ETDEWEB)

Grandizoli, Caroline Werner Pereira da Silva; Campos, Francinete Ramos; Simonelli, Fabio; Barison, Andersson [Universidade Federal do Paraná (UFPR), Curitiba (Brazil). Departamento de Química

2014-07-01

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

Oil Palm Frond Juice as Future Fermentation Substrate: A Feasibility Study

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Che Mohd Hakiman Che Maail

2014-01-01

Full Text Available Oil palm frond (OPF juice is a potential industrial fermentation substrate as it has high sugars content and the OPF are readily available daily. However, maximum sugars yield and storage stability of the OPF juice are yet to be determined. This study was conducted to determine the effect of physical pretreatment and storage duration of OPF petiole on sugars yield. Storage stability of OPF juice at different storing conditions was also investigated. It was found that OPF petiole squeezed by hydraulic pressing machine gave the highest sugars recovery at almost 40 g/kg, accounting for a recovery yield of 88%. Storage of OPF petiole up to 72 hrs prior to squeezing reduced the free sugars by 11 g/kg. Concentrated OPF juice with 95% water removal had the best storage stability at both 4 and 30°C, when it was stored for 10 days. Moreover, concentrated OPF syrup prepared by thermal processing did not give any Maillard effect on microbial growth. Based on our results, OPF juice meets all the criteria as a good fermentation substrate as it is renewable, consistently available, and easy to be obtained, it does not inhibit microbial growth and product formation, and it contains no impurities.

Oil Palm Frond Juice as Future Fermentation Substrate: A Feasibility Study

Science.gov (United States)

Che Maail, Che Mohd Hakiman; Ariffin, Hidayah; Hassan, Mohd Ali; Shah, Umi Kalsom Md; Shirai, Yoshihito

2014-01-01

Oil palm frond (OPF) juice is a potential industrial fermentation substrate as it has high sugars content and the OPF are readily available daily. However, maximum sugars yield and storage stability of the OPF juice are yet to be determined. This study was conducted to determine the effect of physical pretreatment and storage duration of OPF petiole on sugars yield. Storage stability of OPF juice at different storing conditions was also investigated. It was found that OPF petiole squeezed by hydraulic pressing machine gave the highest sugars recovery at almost 40 g/kg, accounting for a recovery yield of 88%. Storage of OPF petiole up to 72 hrs prior to squeezing reduced the free sugars by 11 g/kg. Concentrated OPF juice with 95% water removal had the best storage stability at both 4 and 30°C, when it was stored for 10 days. Moreover, concentrated OPF syrup prepared by thermal processing did not give any Maillard effect on microbial growth. Based on our results, OPF juice meets all the criteria as a good fermentation substrate as it is renewable, consistently available, and easy to be obtained, it does not inhibit microbial growth and product formation, and it contains no impurities. PMID:25057489

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

Science.gov (United States)

Chaikham, Pittaya; Apichartsrangkoon, Arunee

2012-06-01

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

Radiation hydrolysate of tuna cooking juice with enhanced antioxidant properties

International Nuclear Information System (INIS)

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

2012-01-01

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

JUICE EXTRACTION FOR TOTAL SOLUBLE SOLIDS CONTENT DETERMINATION IN MELON

Directory of Open Access Journals (Sweden)

Paulo Sérgio Lima e Silva

2006-01-01

Full Text Available The total soluble solids content (TSSC shows high positive correlation with sugars content, and therefore is generally accepted as an important quality trait of fruits. In melon, this evaluation is usually done by grinding a slice of the fruit's pulp in a household food processor, straining the ground material and then proceeding the TSSC determination in the resulting juice. This evaluation is labor-intensive and takes a long time to complete. An alternative process was delineated for obtaining the juice: the pulp of the fruit slice would be transversally cut one or more times, and longitudinally pressed by hand to obtain the juice. The objective of this work was to compare processes for obtaining juice to evaluate TSSC in melons. Fifty, 15, and 15 fruits of the Galia, Yellow, and Cantaloupe type melons were evaluated, respectively. Each fruit was considered as a block, and was longitudinally split into six fractions with similar sizes, which corresponded to the plots. The following treatments were evaluated: fraction without cuts, fractions with one, three, five, or seven transversal cuts, and the fraction treated by the conventional process. It was concluded that the procedure by which the melon slices of Galia, Yellow and Cantaloupe types are pressed for obtaining the juice to evaluate TSSC can overestimate this content. This would probably be due to the fact that the most internal section of the mesocarp presents greater TSSC than the portions closer to the epicarp.

Brown colour in natural diamond and interaction between the brown related and other colour-inducing defects

International Nuclear Information System (INIS)

Fisher, D; Sibley, S J; Kelly, C J

2009-01-01

Absorption spectroscopy results on a range of type II diamonds are presented which enable the electronic states associated with them to be mapped out. High pressure, high temperature treatment of brown type IIa diamonds has enabled an activation energy for the removal of the brown colour of 8.0 ± 0.3 eV to be determined and this is consistent with expectations associated with the currently accepted vacancy cluster model for the defect. Theoretical calculations suggest that this defect will generate partially filled gap states about 1 eV above the valence band. Data on the photochromic behaviour of bands producing pink colour and their relation to brown colour are presented; these suggest that the pink bands are produced from two independent transitions with ground states close to each other just below the middle of the band gap. Compensation of neutral boron by charge transfer from states associated with brown colour is demonstrated via the correlated increase in neutral boron and decrease in brown colour on high pressure, high temperature treatment to remove the defects causing the brown colour.

Storage stability of flour-blasted brown rice

Science.gov (United States)

Brown rice was blasted with rice flour rather than sand in a sand blaster to make microscopic nicks and cuts so that water can easily penetrate into the brown rice endosperm and cook the rice in a shorter time. The flour-blasted American Basmati brown rice, long grain brown rice, and parboiled long...

Physico-chemical evaluation of radiation effects on apple juice

International Nuclear Information System (INIS)

Blumer, Lucimara; Domarco, Rachel E.; Spoto, Maria H.F.; Walder, Julio M.M.; Matraia, Clarice

1997-01-01

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

Effect of Extraction, Pasteurization and Cold Storage on Flavonoids and other Secondary Metabolites in Fresh Orange Juice

Science.gov (United States)

Fresh orange juice is perceived to be more wholesome than processed juice. Fresh juice may have nutrients and phytonutrients that differ from pasteurized or processed juice. To evaluate this, 'Hamlin’ and ‘Valencia’ oranges were extracted using a commercial food service juicer, pasteurized or not, r...

Influence of lime juice on the severity of sickle cell anemia.

Science.gov (United States)

Adegoke, Samuel Ademola; Shehu, Umar Abdullahi; Mohammed, Lasisi Oluwafemi; Sanusi, Yunusa; Oyelami, Oyeku Akibu

2013-06-01

The pain in sickle cell anemia (SCA) is often triggered by dehydration, acidosis, and fever that are usually due to malaria. Intake of lime juice was recently demonstrated to facilitate clearance of the malaria parasite. It was therefore sought to determine whether regular intake of lime juice will ameliorate crisis, especially recurrent bone pain. In this preliminary, open-labeled, randomized study, the effects of lime juice on the clinical and some laboratory characteristics of children with SCA were tested. Among the 113 children with SCA studied in two hospitals, the 58 receiving lime treatment had lower rates of significant painful episodes than the 55 without lime (37 versus 83 crises in 6 months, and 0.64±0.11 versus 1.51±0.34 average rates per child, plime did not cause any significant side-effect. Regular intake of lime juice may be of great therapeutic and nutritional relevance in children with SCA.

An Immunoassay for Quantification of Contamination by Raw Meat Juice on Food Contact Surfaces.

Science.gov (United States)

Chen, Fur-Chi; Godwin, Sandria; Chambers, Edgar

2016-11-01

Raw chicken products often are contaminated with Salmonella and Campylobacter , which can be transmitted from packages to contact surfaces. Raw meat juices from these packages also provide potential media for cross-contamination. There are limited quantitative data on the levels of consumer exposure to raw meat juice during shopping for and handling of chicken products. An exposure assessment is needed to quantify the levels of transmission and to assess the risk. An enzyme-linked immunosorbent assay (ELISA) was developed and validated for quantitative detection of raw meat juice on hands and various food contact surfaces. Analytical procedures were designed to maximize the recovery of raw meat juice from various surfaces: hands, plastic, wood, stainless steel, laminated countertops, glass, and ceramics. The ELISA was based on the detection of a soluble muscle protein, troponin I (TnI), in the raw meat juice. The assay can detect levels as low as 1.25 ng of TnI, which is equivalent to less than 1 μl of the raw meat juice. The concentrations of TnI in the raw meat juices from 10 retail chicken packages, as determined by ELISA, were between 0.46 and 3.56 ng/μl, with an average of 1.69 ng/μl. The analytical procedures, which include swabbing, extraction, and concentration, enable the detection of TnI from various surfaces. The recoveries of raw meat juice from surfaces of hands were 92%, and recoveries from other tested surfaces were from 55% on plastic cutting boards to 75% on laminated countertops. The ELISA developed has been used for monitoring the transfer of raw meat juice during shopping for and handling of raw chicken products in our studies. The assay also can be applied to other raw meat products, such as pork and beef.

7 CFR 29.2254 - Brown colors.

Science.gov (United States)

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Brown colors. 29.2254 Section 29.2254 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing... colors. A group of colors ranging from a reddish brown to yellowish brown. These colors vary from low to...

Statement on ‘toothkind’ juice drinks

DEFF Research Database (Denmark)

Tetens, Inge

2011-01-01

or sugar-containing non-alcoholic beverages with an equivalent number of servings of „toothkind‟ juice drink. In the context of the claim, „reduction of tooth demineralisation‟ has a similar meaning to „maintenance of tooth mineralisation‟. © European Food Safety Authority, 2011....... 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...

Determination of patulin in fruit juices using HPLC-DAD and GC-MSD techniques.

Science.gov (United States)

Moukas, Athanasios; Panagiotopoulou, Vasiliki; Markaki, Panagiota

2008-08-15

A high performance liquid chromatography with a diode-array detector (HPLC-DAD) and a gas chromatography with a mass spectrometer (GC-MSD) are described for the determination of patulin (PAT) in apple juice. The limits of detection (DL) and quantification (QL) for the HPLC-DAD and GC-MSD method were found to be (DL=0.23μgkg(-1) QL=1.2μgkg(-1)) and (DL=5.8μgkg(-1) and QL=13.8μgkg(-1)), respectively. The recovery factors for HPLC-DAD and GC-MSD were found to be 99.5% (RSD%=0.73) and 41% (RSD%=10.03), respectively. The HPLC-DAD method was used to determine the occurrence of PAT in 90 samples of fruit juices. Results revealed the presence of PAT in 100% of the samples examined. The mean values of PAT in concentrated fruit juices and in the commercial fruit juices collected from the Greek market were found to be 10.54μg PAT kg(-1) and 5.57μg PAT kg(-1) juice, respectively. The most contaminated samples were four concentrated juices ranging from 18.10μg PAT kg(-1) to 36.8μg PAT kg(-1) juice. The daily exposure to patulin for the consumers of all ages in Greece, is ranging from 0.008μg PAT kg(-1) bw to 0.1μg PAT kg(-1) bw if the daily intake of fruit juices is from 0.1 to 0.5kg. With the exception to the most contaminated sample, the daily exposure due to the samples examined, is below the provisional maximum tolerable daily intake for PAT (0.4μg PAT kg(-1) bw). Copyright © 2008 Elsevier Ltd. All rights reserved.

Effect of High Intensity Ultrasound and Pasteurization on Anthocyanin Content in Strawberry Juice

Directory of Open Access Journals (Sweden)

Igor Dubrović

2011-01-01

Full Text Available The purpose of this investigation is to study the influence of high intensity ultrasound and pasteurization on the stability of anthocyanins and their content in strawberry juice. Different ultrasound process parameters for the treatment of juices are compared to the classical thermal treatments. For ultrasound treatments, three parameters were varied according to the statistical experimental design. Central composite design was used to optimize and design experimental parameters: temperature (25, 40 and 55 °C, amplitude (60, 90 and 120 μm and time (3, 6, and 9 min. It was found that the anthocyanin content after pasteurization (85 °C for 2 min was reduced by 5.3 to 5.8 % compared to untreated juices. After treatment with ultrasound (20 °C for 3, 6 or 9 min or thermosonication (40 °C for 3, 6 or 9 min and 60 °C for 3 or 6 min, the degradation of anthocyanins was generally less intensive and was 0.7–4.4 % compared to the untreated juices. Only in the case of ultrasonic treatment at a temperature of 55 °C and treatment time of 9 min the total content of anthocyanins, compared to untreated juice, was reduced by 5.8 to 7.1 %, and their degradation was greater than that of pasteurized juices. From the results it can be concluded that total anthocyanin content was greater in more than 85 % of the selected ultrasound treatments compared to pasteurized juices. Ultrasound treatment can replace pasteurization in terms of preserving total anthocyanin content. The modelling approaches using response surface methodology (RSM developed in this study exploit data in order to identify the optimal processing parameters for lowering degradation of anthocyanins in strawberry juice during ultrasound processing.

Impact of U.S. duty drawback on the demand for orange juice

OpenAIRE

Brown, Mark G.; Fernandes, Waldir B.; Spreen, Thomas H.; Lee, Jonq-Ying

2003-01-01

A demand system model differentiating goods by origin is developed to examine impacts of duty drawback on U.S. orange juice exports and prices. An empirical analysis suggests that on average duty drawback has increased annual orange juice exports by about 16.5 million SSE gallons or 11% of export sales, and has supported the U.S. price of orange juice by about 2 cents per gallon. Not all benefits of duty drawback go to exporters. Importers who own drawback credits but do not export product ma...