Associations between home- and family-related factors and fruit juice and soft drink intake among 10- to 12-year old children. The ENERGY project

NARCIS (Netherlands)

Van Lippevelde, W.; te Velde, S.J.; Verloigne, M.; de Bourdeaudhuij, I.; Manios, Y.; Bere, E.; Jan, N.; Fernandez Alvira, J.M.; Chinapaw, M.J.M.; Bringolf-Isler, B.; Kovacs, E.; Brug, J.; Maes, L.

2013-01-01

The aim of this study is to investigate associations of family-related factors with children's fruit drink/juice and soft drink consumption. A cross-sectional survey among 10- to 12-year-old children and their parents in eight European countries was conducted to gather this data. Key variables of

Drinking orange juice increases total antioxidant status and decreases lipid peroxidation in adults.

Science.gov (United States)

Foroudi, Shahrzad; Potter, Andrew S; Stamatikos, Alexis; Patil, Bhimanagouda S; Deyhim, Farzad

2014-05-01

Cardiovascular disease (CVD) is the leading cause of death in the world and is the primary cause of mortality among Americans. One of the many reasons for the pathogenesis of CVD is attributed to eating diets high in saturated fat and refined carbohydrates and low in fruits and vegetables. Epidemiological evidence has supported a strong association between eating diets rich in fruits and vegetables and cardiovascular health. An experiment was conducted utilizing 24 adults with hypercholesterolemia and hypertriglyceridemia to evaluate the impact of drinking 20 fl oz of freshly squeezed orange juice daily for 90 days on blood pressure, lipid panels, plasma antioxidant capacity, metabolic hormones, lipid peroxidation, and inflammatory markers. Except for addition of drinking orange juice, subjects did not modify their eating habits. The findings suggested that drinking orange juice does not affect (P>.1) blood pressure, lipid panels, metabolic hormones, body fat percentage, or inflammatory markers. However, total plasma antioxidant capacity was significantly increased (Pjuice consumption. Drinking orange juice may protect the cardiovascular system by increasing total plasma antioxidant status and by lowering lipid peroxidation independent of other cardiovascular risk markers evaluated in this study.

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 ...

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.

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.

Role of Alicyclobacillus acidoterrestris in the development of a disinfectant taint in shelf-stable fruit juice.

Science.gov (United States)

Jensen, N; Whitfield, F B

2003-01-01

This study was undertaken to identify the bacterium and metabolic products contributing to a disinfectant taint in shelf-stable fruit juice and to determine some of the growth conditions for the organism. Microbiological examination of tainted and untainted fruit juice drinks detected low numbers of acid-dependent, thermotolerant, spore-forming bacteria in the tainted juices only. The presence of omega-cyclohexyl fatty acids was confirmed in two of the isolates by cell membrane fatty acid analysis. The isolates were subsequently identified as Alicyclobacillus acidoterrestris by partial 16S rDNA sequencing. Studies on the isolates showed growth at pH 2.5-6.0 and 19.5-58 degrees C. Gas chromatography/mass spectrometry (GC/MS) was used to identify and quantify 2,6-dibromophenol (2,6-DBP) and 2,6-dichlorophenol (2,6-DCP) in the tainted juice. Challenge studies in a mixed fruit drink inoculated with the two isolates and the type strain of A. acidoterrestris, incubated at 44-46 degrees C for 4 d, showed the production of both metabolites, which were confirmed and quantified by GC/MS. The results show that A. acidoterrestris can produce 2,6-DBP and 2,6-DCP in shelf-stable juices. This is the first report detailing experimental methodology showing that A. acidoterrestris can produce 2,6-DCP in foods. Control of storage temperatures (to fruit juice industry to prevent spoilage by A. acidoterrestris.

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.

Ideal sweetness of mixed juices from Amazon fruits

Directory of Open Access Journals (Sweden)

Daniela De Grandi Castro Freitas

2013-02-01

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

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.

Erosive potential of cola and orange fruit juice on tooth colored ...

African Journals Online (AJOL)

Background: Erosion is a common condition which manifests due to consumption of high caloric and low pH acidic food stuffs such as carbonated drinks and fruit juices which cause irreversible damage to dental hard tissues and early deterioration of the dental restorations. Aim: The main aim of this study is to evaluate and ...

Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.

Science.gov (United States)

Bhardwaj, Raju Lal; Pandey, Shruti

2011-07-01

The post-harvest shelf life of maximum of fruits and vegetables is very limited due to their perishable nature. In India more then 20-25 percent of fruits and vegetables are spoiled before utilization. Despite being the world's second largest producer of fruits and vegetables, in India only 1.5 percent of the total fruits and vegetables produced are processed. Maximum amounts of fruit and vegetable juices turn bitter after extraction due to conversion of chemical compounds. In spite of being under utilized, the utilization of highly nutritive fruits and vegetables is very limited due to high acidity, astringency, bitterness, and some other factors. While improving flavor, palatability, and nutritive and medicinal value of various fruit juices such as aonla, mango, papaya, pineapple, citrus, ber, pear, apple, watermelon, and vegetables including bottle gourd, carrot, beet root, bitter gourd, medicinal plants like aloe vera and spices can also be used for juice blending. All these natural products are valued very highly for their refreshing juice, nutritional value, pleasant flavor, and medicinal properties. Fruits and vegetables are also a rich source of sugars, vitamins, and minerals. However, some fruits and vegetables have an off flavor and bitterness although they are an excellent source of vitamins, enzymes, and minerals. Therefore, blending of two or more fruit and vegetable juices with spices extract for the preparation of nutritive ready-to-serve (RTS), beverages is thought to be a convenient and economic alternative for utilization of these fruits and vegetables. Moreover, one could think of a new product development through blending in the form of a natural health drink, which may also serve as an appetizer. The present review focuses on the blending of fruits, under-utilized fruits, vegetables, medicinal plants, and spices in appropriate proportions for the preparation of natural fruit and vegetable based nutritive beverages.

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.

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.

Identification of specific microorganisms in fresh squeezed street vended fruit juices

Directory of Open Access Journals (Sweden)

K Sahithi Reddy

2016-01-01

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

Satisfying America's Fruit Gap: Summary of an Expert Roundtable on the Role of 100% Fruit Juice.

Science.gov (United States)

Byrd-Bredbenner, Carol; Ferruzzi, Mario G; Fulgoni, Victor L; Murray, Robert; Pivonka, Elizabeth; Wallace, Taylor C

2017-07-01

The 2015 to 2020 Dietary Guidelines for Americans (DGAs) recognize the role of 100% fruit juice in health and in helping people meet daily fruit recommendations and state that 100% fruit juice is a nutrient-dense beverage that should be a primary choice, along with water and low-fat/fat-free milk. The DGAs note that children are consuming 100% fruit juice within recommendations (that is, 120 to 180 mL/d for children aged 1 to 6 y and 236 to 355 mL/d for children aged 7 to 18 y). Evidence shows that compared to nonconsumers, those who consume 100% fruit juice come closer to meeting daily fruit needs and have better diet quality. In children, 100% fruit juice is associated with increased intakes of nutrients such as vitamin C, folate, and potassium. When consumed within the DGA recommendations, 100% fruit juice is not associated with overweight/obesity or childhood dental caries and does not compromise fiber intake. Preliminary data suggest that polyphenols in some 100% fruit juices may inhibit absorption of naturally occurring sugars. Given its role in promoting health and in helping people meet fruit needs, experts participating in a roundtable discussion agreed that there is no science-based reason to restrict access to 100% fruit juice in public health nutrition policy and programs such as the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). Reducing or eliminating 100% fruit juice could lead to unintended consequences such as reduced daily fruit intake and increased consumption of less nutritious beverages (for example, sugar-sweetened beverages). © 2017 Institute of Food Technologists®.

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...

Processed fruit juice ready to drink: screening acute toxicity at the cellular level

Directory of Open Access Journals (Sweden)

Erick Leal da Silva

2017-06-01

Full Text Available The present study evaluated the acute toxicity at the cellular level of processed juice ready for consumption Orange and Grape flavors, produced by five companies with significant influence on the food market of South American countries, especially in Brazil. This evaluation was performed in root meristem cells of Allium cepa L., at the exposure times of 24 and 48 hours, directly with marketed liquid preparations. Based on the results, it was found that fruit juices, of all companies considered, promoted significant antiproliferative effect to root meristems at the exposure time of 24 hours and resulted in at both exposure times, statistically significant number of mitotic spindle changes and chromosomal breaks. Therefore, under the study conditions, all juice samples analyzed were cytotoxic, genotoxic and mutagenic to root meristem cells. These results indicate that such beverages have relevant potential to cause cellular disorders and, thus, need to be evaluated more fully in more complex test systems, as those in rodents, and then establish specific toxicity at the cellular level of these juices and ensure the well-being of those who consume them.

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

Technical feasibility for the incorporation of a drinking water treatment and its standardization as ingredient in the elaboration of juices and drinks based of orange

International Nuclear Information System (INIS)

Martinez Rivas, Allan Roberto

2014-01-01

The technical feasibility for the incorporation of a drinking water treatment and standardization is determined as ingredient in the elaboration of juices and drinks based of orange. A bibliographic research is realized about the processing of fruit juices, water use as ingredient, current legislation and the main techniques for water purification. Chlorine dissolved in water used as ingredient in the reconstitution and oxygen dissolved in the reconstituted juice, have determined the parameters in damage of the quality of juices and drinks based of orange. Water values as raw material have been compared with the values defined as quality parameters. The water purification processes are described. A selection matrix is elaborated to obtain the appropriate technology. An activated carbon filter has been implemented to remove the residual free chlorine in water. A vacuum deaerator has been selected to remove the oxygen dissolved from the orange juice. A buffer tank has been implemented to guarantee the existence of free purified water of residual chlorine dissolved for operation until an hour. A preliminary costing has been elaborated to determine the initial investment for the purchase of equipment and accessories of the selected technology [es

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.

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

Science.gov (United States)

Sharma, Harsh P; Patel, Hiral; Sugandha

2017-04-13

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

Effects of commonly consumed fruit juices and carbohydrates on redox status and anticancer biomarkers in female rats

DEFF Research Database (Denmark)

Breinholt, Vibeke M.; Nielsen, Salka E.; Knuthsen, Pia

2003-01-01

/kg of diet. However, no effects were observed on hepatic glutathione S-transferase or quinone reductase activities, plasma redox status, or the activity of red blood cell antioxidant enzymes. Overall, the results of the present study suggest that commonly consumed fruit juices can alter lipid and protein......Administration of apple juice, black currant juice, ora 1:1 combination of the two juices significantly decreased the level of the lipid peroxidation biomarker malondialdehyde in plasma of female rats, whereas the protein oxidation biomarker 2-amino-adipic semialdehyde, was significantly increased...... following administration of orange juice, black currant juice, or the 1: 1 combination of apple and black currant juice. A significant increase in 2-amino-adipic semialdehyde was also observed in control rats given sucrose, fructose, and glucose in the drinking water at concentrations approximating...

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.

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.

Salivary pH changes in children after industrialized fruit juice consumption

OpenAIRE

Juliana Yassue Barbosa da SILVA; João Armando BRANCHER; João Gilberto DUDA; Estela Maris LOSSO

2008-01-01

Introduction: The children presented dental erosion and caries in early infancy that were associated to a rich diet in sugars, including the frequent ingestion of industrialized fruit juice (conditioned in boxes).The drink ingestion with pH lower than 5.5 can cause teeth erosion mainly if it is associated with frequent and prolonged teeth contact.The natural protection of teeth is the saliva through its buffering capacity.Objective: Measure the children salivary pH before and after the grape ...

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...

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...

Platelet inhibitory effects of juices from Pachyrhizus erosus L. root and Psidium guajava L. fruit: a randomized controlled trial in healthy volunteers.

Science.gov (United States)

Thaptimthong, Thitiporn; Kasemsuk, Thitima; Sibmooh, Nathawut; Unchern, Supeenun

2016-08-03

The purpose of this study is to investigate cardiovascular benefits of juices obtained from two commonly consumed fruits in Thailand, Pachyrhizus erosus, L. (yam bean) and Psidium guajava, L. (guava), by examining their acute cardiovascular effects in healthy volunteers. Possible involvements of the dietary nitrate on their effects were investigated as well. Thirty healthy volunteers were randomly divided into three groups of 10 subjects per group and each group was allocated to drink 500 ml of freshly prepared yam bean root juice, guava fruit juice, or water. Systemic nitrate and nitrite concentrations, heart rate, systolic and diastolic blood pressure, serum K(+) concentrations, ex vivo platelet aggregation, and plasma cGMP concentrations were monitored at the baseline and at various time points after the intake of juices or water. Data were compared by repeated measures ANOVA. Following the ingestion of both yam bean root juice and guava fruit juice, collagen-induced but not ADP-induced platelet aggregation was attenuated. Ingestion of yam bean root juice increased systemic nitrate and nitrite concentrations whereby elevated nitrite concentrations correlated with the extent of inhibiting collagen-induced platelet aggregation. In addition, positive correlation between systemic nitrite and plasma cGMP concentrations and negative correlation between plasma cGMP concentrations and the extent of collagen-induced platelet aggregation were revealed. Nevertheless, yam bean root juice reduced only diastolic blood pressure while guava fruit juice reduced heart rate, systolic and diastolic blood pressure. The present study has illustrated, for the first time, acute inhibitory effects of yam bean root juice and guava fruit juice on ex vivo collagen-induced platelet aggregation in healthy subjects. Dietary nitrate was shown to underlie the effect of yam bean root juice but not that of guava fruit juice. Following yam bean root juice ingestion, systemic nitrate apparently

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.

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...

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...

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

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.

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

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.

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)

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

Science.gov (United States)

Verma, Anjali; Singh, Satya Vir

2015-01-01

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

Stable isotopes determination in some Romanian fruit juices.

Science.gov (United States)

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.

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.

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...

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)

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.

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.

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.

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.

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

Directory of Open Access Journals (Sweden)

Jeanette Klink

2014-10-01

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

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.

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

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.

Healthy Drinks for Kids

Science.gov (United States)

... drinks (not including 100% fruit juice). If soda habits start when kids are little, chances are they ... Alternative to Water? Energy Drinks and Food Bars: Power or Hype? A Guide to Eating for Sports ...

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

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...

Isolation and identification of lactic acid bacteria from fermented red dragon fruit juices.

Science.gov (United States)

Ong, Yien Yien; Tan, Wen Siang; Rosfarizan, Mohamad; Chan, Eng Seng; Tey, Beng Ti

2012-10-01

Red dragon fruit or red pitaya is rich in potassium, fiber, and antioxidants. Its nutritional properties and unique flesh color have made it an attractive raw material of various types of food products and beverages including fermented beverages or enzyme drinks. In this study, phenotypic and genotypic methods were used to confirm the identity of lactic acid bacteria (LAB) appeared in fermented red dragon fruit (Hylocereus polyrhizus) beverages. A total of 21 isolates of LAB were isolated and characterized. They belonged to the genus of Enterococcus based on their biochemical characteristics. The isolates can be clustered into two groups by using the randomly amplified polymorphic DNA method. Nucleotide sequencing and restriction fragment length polymorphism of the 16S rRNA region suggested that they were either Enterococcus faecalis or Enterococcus durans. Current research revealed the use of biochemical analyses and molecular approaches to identify the microbial population particularly lactic acid bacteria from fermented red dragon fruit juices. © 2012 Institute of Food Technologists®

Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance.

Science.gov (United States)

Rocha, Izabela Furtado de Oliveira; Bolini, Helena Maria André

2015-03-01

This study evaluated the effect of different sweeteners on the sensory profile, acceptance, and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame, sucralose, stevia, cyclamate/saccharin blend 2:1, and neotame. Sensory profiling was performed by 12 trained assessors using quantitative descriptive analysis (QDA). Acceptance tests (appearance, aroma, flavor, texture and overall impression) were performed with 124 consumers of tropical fruit juice. Samples with sucrose, aspartame and sucralose showed similar sensory profile (P Passion fruit flavor affected positively and sweet aftertaste affected negatively the acceptance of the samples. Samples sweetened with aspartame, sucralose, and sucrose presented higher acceptance scores for the attributes flavor, texture, and overall impression, with no significant (P passion fruit juice.

Determining the pharmacological activity of Physalis peruviana fruit juice on rabbit eyes and fibroblast primary cultures.

Science.gov (United States)

Pardo, Juan Manuel; Fontanilla, Marta Raquel; Ospina, Luis Fernando; Espinosa, Lady

2008-07-01

The pharmacologic activity of compounds isolated from Physalis peruviana has been demonstrated. The use of this fruit juice for treating pterygium has been reported in Colombian traditional medicine. However, studies demonstrating the fruit juice's pharmacologic activity when used in this disease have not been published to date. In the present study the anti-inflammatory and cytostatic activities of P. peruviana fruit juice in a rabbit eye inflammatory model were investigated. A novel rabbit eye inflammation model was developed for studying the juice's anti-inflammatory activity (based on an adaptation of the Draize test). Cytostatic activity was evaluated by measuring and comparing growth rates of cultured fibroblasts exposed and not exposed to various fruit juice concentrations. P. peruviana fruit juice exhibited a mild anti-inflammatory activity compared with methylprednisolone, a known anti-inflammatory drug. An interesting dose-dependent cytostatic effect on cultured fibroblasts was also established. The data found suggest that the P. peruviana fruit juice anti-pterygium effect described in traditional medicine may be related to its inhibiting fibroblast growth. The present study contributes to the pharmacologic knowledge regarding a remedy commonly used in Colombian traditional medicine.

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.

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.

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.

Estabilidade sensorial de suco de maracujá pronto para beber acondicionado em latas de aço Sensorial stability of ready-to-drink passion fruit juice packaged in tinplate cans

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Elisabete Segantini Saron

2007-12-01

Full Text Available O estudo teve por objetivo avaliar a preservação das características sensoriais e físico-químicas de suco de maracujá pronto para beber acondicionado em latas de três peças em folha-de-flandres eletrossoldadas, com diferentes condições de envernizamento interno do corpo e costura lateral, através de teste de estocagem. O suco de maracujá foi acondicionado em latas com camada nominal interna de 2,0 g de Sn.m-2, com três sistemas de revestimento orgânico interno e condicionado a 25 e 35 °C durante 360 dias. Ocorreu um acentuado decréscimo do conteúdo de ácido ascórbico até os 180 dias, mantendo-se estável até 360 dias em todas as condições estudadas. A avaliação de cor demonstrou o escurecimento do suco até os 120 dias e posteriormente sua descoloração, entre os 300 e 360 dias, nas duas temperaturas estudadas. A avaliação sensorial durante a estocagem demonstrou desempenho similar para todas as latas, sendo inferior apenas para a lata Pó a 35 °C. As principais alterações verificadas no produto ao longo da estocagem foram associadas às alterações intrínsecas à bebida e não à interação suco/embalagem. O estudo permitiu concluir que os três sistemas de envernizamento das latas estudadas podem ser utilizados no acondicionamento de suco de maracujá pronto para beber para uma vida-de-prateleira mínima de 12 meses.The purpose of this work was to evaluate the preservation of the sensorial and physicochemical characteristics of ready-to-drink passion fruit juice packaged in three-piece welded tinplate cans with different internal coatings of the body and side strips, based on a storage test. The product evaluated was ready-to-drink passion fruit juice packaged in cans with an internal layer of 2.0 g.m-2 of tin, with three inner organic coating systems, stored at 25 and 35 °C for 360 days. A sharp decrease in ascorbic acid content was recorded up to day 180, after which it remained constant until the end of

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

Directory of Open Access Journals (Sweden)

Mostafa Asadpoor

2014-12-01

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

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

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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.

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...

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

Science.gov (United States)

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

2016-03-07

There is a link between joint and gut inflammation of unknown etiology in arthritis. Existing research indicates that regular consumption of high-fructose corn syrup sweetened (HFCS) soft drinks, but not diet soft drinks, may be associated with increased risk of seropositive rheumatoid arthritis (RA) in women, independent of other dietary and lifestyle factors. One unexplored hypothesis for this association is that fructose malabsorption, due to regular consumption of excess free fructose (EFF) and HFCS, contributes to fructose reactivity in the gastrointestinal tract and intestinal in situ formation of enFruAGEs, which once absorbed, travel beyond the intestinal boundaries to other tissues and promote inflammation. In separate studies, the accumulation of advanced glycation end-products has been associated with joint inflammation in RA. Objective of this study was to assess the association between EFF beverages intake and non-age, non-wear and tear-associated arthritis in US young adults. In this cross sectional study of 1209 adults aged 20-30y, (Nutrition and Health Examination Surveys 2003-2006) exposure variables were high EFF beverages, including HFCS sweetened soft drinks, and any combination of HFCS sweetened soft drinks, fruit drinks (FD) and apple juice, referred to as tEFF. Analyses of diet soda and diet FD were included for comparison. The outcome was self-reported arthritis. Rao Scott Ҳ(2) was used for prevalence differences and logistic regression for associations, adjusted for confounders. Young adults consuming any combination of high EFF beverages (tEFF) ⩾5 times/week (but not diet soda) were three times as likely to have arthritis as non/low consumers (odds ratios=3.01; p⩽0.021; 95% confidence intervals=1.20-7.59), independent of all covariates, including physical activity, other dietary factors, blood glucose and smoking. EFF beverage intake is significantly associated with arthritis in US adults aged 20-30 years, possibly due to the

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.

Determination of patulin in fruit juices using HPLC-DAD and GC-MSD techniques.

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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.

Potential nutritional and economic effects of replacing juice with fruit in the diets of children in the United States

Science.gov (United States)

Monsivais, Pablo; Rehm, Colin D

2013-01-01

Context Dietary guidance for children emphasizes fruit over fruit juices but little is known about the potential nutritional and economic impact of substituting fruit for juice. Objective To estimate the nutritional and economic effects of substituting whole fruit for juice in the diets of children in the US. Design Secondary analyses using the 2001-2004 National Health and Nutrition Examination Survey (NHANES) and a national food price database. Energy, nutrient intakes and diet cost were estimated before and after fruit juices were completely replaced with fruit in three models that emphasized fruits that were fresh, low-cost, and widely-consumed and a fourth model that partially replaced juice with fruit, capping juice at recommended levels. Setting A nationwide, representative sample of children in the US. Participants 7,023 children ages 3-18. Main Outcome Measures Difference in energy, nutrient intakes and diet cost between observed and modeled diets. Results For children who consumed juice, replacement of all juice servings with fresh, whole fruit led to a projected reduction in dietary energy of 233 kJ/day (−2.6% [95% CI −5.1, −0.1%]), an increase in fiber of 4.3 grams/day (+31.1% [95% CI 26.4, 35.9%]) and an increase in diet cost of $0.54/day (+13.3% [95% CI 8.8, 17.8%]). Conclusions Substitution of juice with fresh fruit has the potential to reduce energy intake and improve the adequacy of fiber intake in children’s diets. This would likely increase costs for schools, childcare providers and families. Cost impacts could be minimized by selecting processed fruits but fewer nutritional gains would be achieved. PMID:22566547

The association between blood pressure in adolescents and the consumption of fruits, vegetables and fruit juice--an exploratory study.

Science.gov (United States)

Damasceno, Marta M C; de Araújo, Márcio F M; de Freitas, Roberto W J Freire; de Almeida, Paulo C; Zanetti, Maria L

2011-06-01

The objective of this study was to correlate blood pressure levels with the consumption of fruit, vegetables and pulses and fruit juice among Brazilian adolescents. Scientific evidence has shown a relationship between the regular consumption of vegetables and the prevention of cardiovascular disturbances, such as arterial hypertension, cerebrovascular disease and dyslipidemia. A cross-sectional and correlational study was designed involving a random sample of 794 adolescents from 12 private schools located in a metropolitan area in the north-east of Brazil. The subjects responded to a questionnaire structured so as to investigate their regular consumption of fruits, vegetables, pulses and juice. Blood pressure was measured three times, with an interval of one minute between each measurement. The average of the last two measurements was used for the study. The chi-square test, Kruskal-Wallis test and Spearman's rank correlation were used to investigate the association between blood pressure and the consumption of fruit, vegetables, pulses and juice. Lower values of systolic and diastolic blood pressure were identified in adolescents with a consumption of fruit ≥twice daily (pvegetables and pulses, systolic blood pressure was lower among adolescents who consumed more of this type of food (p=0·021). This study concluded that adolescents who consume more fruit have lower systolic and diastolic blood pressure, while those who regularly consume vegetables and pulses also had lower levels of systolic pressure. The results of this study suggest that nurses can develop health education activities in schools to encourage the consumption of fruits, vegetables, pulses and fruit juices, especially among those adolescents who are more likely to develop arterial hypertension. © 2011 Blackwell Publishing Ltd.

Drinking of chokeberry juice from the ecological farm Dzieciolowo and distensibility of brachial artery in men with mild hypercholesterolemia.

Science.gov (United States)

Poreba, Rafal; Skoczynska, Anna; Gac, Pawel; Poreba, Malgorzata; Jedrychowska, Iwona; Affelska-Jercha, Anna; Turczyn, Barbara; Wojakowska, Anna; Oszmianski, Jan; Andrzejak, Ryszard

2009-01-01

The aim of the study was to estimate the influence of drinking chokeberry juice on the endothelial function in men with mild hypercholesterolemia. It was shown that chronic treatment with flavonoids improves vascular function and reduces cardiovascular remodelling by increasing NO release from endothelial cells. A group of 35 men diagnosed with mild hypercholesterolemia (mean age: 53.9 +-5.8 years), with no earlier pharmacological treatment, were enrolled to the study. In all men, assessment of endothelial function, and serum lipids level were carried out at four time points: at the beginning of the studies, after 6 weeks of regular drinking of chokeberry juice, after 6 weeks without drinking the juice, then after repeated 6 weeks of drinking chokeberry juice. During the study, significant decreases in serum total cholesterol, LDL cholesterol and triglycerides levels were observed. A statistically significant increase in serum nitric oxide (NO) concentration and in the flow mediated dilatation (FMD) were observed. At the beginning, FMD > or = 7 % was present in 13 of 35 subjects (37.1 %). After 6 weeks of regular chokeberry juice drinking, FMD > or = 7 % was present in 29 of 35 subjects (82.9 %). However, after 6 weeks abstaining from drinking the juice and repeated exposure to 6 weeks drinking of chokeberry juice, FMD > or = 7 % was present in all studied subjects. Regular drinking of chokeberry juice has a beneficial effect on endothelial function and lipid metabolism in men with mild hypercholesterolemia.

Effect of Abscission Zone Formation on Orange ( Citrus sinensis) Fruit/Juice Quality for Trees Affected by Huanglongbing (HLB).

Science.gov (United States)

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

2018-03-21

Orange trees affected by huanglongbing (HLB) exhibit excessive fruit drop, and fruit loosely attached to the tree may have inferior flavor. Fruit were collected from healthy and HLB-infected ( Candidatus liberibacter asiaticus) 'Hamlin' and 'Valencia' trees. Prior to harvest, the trees were shaken, fruit that dropped collected, tree-retained fruit harvested, and all fruit juiced. For chemical analyses, sugars and acids were generally lowest in HLB dropped (HLB-D) fruit juice compared to nonshaken healthy (H), healthy retained (H-R), and healthy dropped fruit (H-D) in early season (December) but not for the late season (January) 'Hamlin' or 'Valencia' except for sugar/acid ratio. The bitter limonoids, many flavonoids, and terpenoid volatiles were generally higher in HLB juice, especially HLB-D juice, compared to the other samples. The lower sugars, higher bitter limonoids, flavonoids, and terpenoid volatiles in HLB-D fruit, loosely attached to the tree, contributed to off-flavor, as was confirmed by sensory analyses.

The effect of Coca-Cola and fruit juices on the surface hardness of glass-ionomers and 'compomers'.

Science.gov (United States)

Aliping-McKenzie, M; Linden, R W A; Nicholson, J W

2004-11-01

The interaction of tooth-coloured dental restorative materials (a conventional glass-ionomer, two resin-modified glass-ionomers and two compomers) with acidic beverages has been studied with the aim of investigating how long-term contact affects solution pH and specimen surface hardness. For each material (ChemFil Superior, ChemFlex, Vitremer Core Build-Up/Restorative, Fuji II LC, Dyract AP and F2000) disc-shaped specimens were prepared and stored in sets of six in the following storage media: 0.9% NaCl (control), Coca-Cola, apple juice and orange juice. After time intervals of 1 day, 1 week, 1 month, 3 months, 4 months, 6 months and 1 year, solution pH and Vickers Hardness Number were determined for each individual specimen. Differences were analysed by anova followed by Student-Newman-Keuls post hoc analysis. All materials were found to reduce the pH of the 0.9% NaCl, but to increase the pH of the acidic beverages. The conventional glass-ionomers dissolved completely in apple juice and orange juice, but survived in Coca-Cola, albeit with a significantly reduced hardness after 1 year. The other materials survived in apple juice and orange juice, but showed greater reductions in surface hardness in these beverages than in Coca-Cola. Fruit juices were thus shown to pose a greater erosive threat to tooth coloured materials than Coca-Cola, a finding which is similar to those concerning dentine and enamel towards these drinks.

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

Science.gov (United States)

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

2015-01-01

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

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.

Survival of Bacillus anthracis spores in fruit juices and wine.

Science.gov (United States)

Leishman, Oriana N; Johnson, Miranda J; Labuza, Theodore P; Diez-Gonzalez, Francisco

2010-09-01

Foods have been identified as a potential target for bioterrorism due to their essential nature and global distribution. Foods produced in bulk have the potential to have large batches of product intentionally contaminated, which could affect hundreds or thousands of individuals. Bacillus anthracis spores are one potential bioterrorism agent that may survive pasteurization and remain viable throughout the shelf life of fruit juices and cause disease if consumed. This project examined B. anthracis spore survival in orange, apple, and grape juices, as well as wine. Samples of beverages were inoculated with spores of two nonpathogenic B. anthracis strains at approximately 10(6) CFU/ml, and the spore count was determined periodically during storage for 30 days at 4°C. After this time, the counts of survival spores never declined more than 1 log CFU/ml in any of the beverage types. These results indicate that spores can survive, with little to no loss in viability, for at least a month in fruit juices and wine.

Potential nutritional and economic effects of replacing juice with fruit in the diets of children in the United States.

Science.gov (United States)

Monsivais, Pablo; Rehm, Colin D

2012-05-01

To estimate the nutritional and economic effects of substituting whole fruit for juice in the diets of children in the United States. Secondary analyses using the 2001-2004 National Health and Nutrition Examination Survey and a national food prices database. Energy intakes, nutrient intakes, and diet costs were estimated before and after fruit juices were completely replaced with fruit in 3 models that emphasized fruits that were fresh, inexpensive, and widely consumed and in a fourth model that partially replaced juice with fruit, capping juice at recommended levels. A nationwide, representative sample of children in the United States. A total of 7023 children aged 3 to 18 years. Systematic complete or partial replacement of juice with fruit. Difference in energy intakes, nutrient intakes, and diet costs between observed and modeled diets. For children who consumed juice, replacement of all juice servings with fresh, whole fruit led to a projected reduction in dietary energy of 233 kJ/d (-2.6% difference [95% CI, -5.1% to -0.1%]), an increase in fiber of 4.3 g/d (31.1% difference [95% CI, 26.4%-35.9%]), and an increase in diet cost of $0.54/d (13.3% difference [95% CI, 8.8%-17.8%]). Substitution of juice with fresh fruit has the potential to reduce energy intake and improve the adequacy of fiber intake in children's diets. This would likely increase costs for schools, childcare providers, and families. These cost effects could be minimized by selecting processed fruits, but fewer nutritional gains would be achieved.

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.

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

OpenAIRE

Mostafa Asadpoor; Masoud Ansarin; Mahboob Nemati

2014-01-01

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

Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.

Science.gov (United States)

Cejudo-Bastante, María Jesús; Rodríguez Dodero, M Carmen; Durán Guerrero, Enrique; Castro Mejías, Remedios; Natera Marín, Ramón; García Barroso, Carmelo

2013-03-15

Despite the long history of sherry wine vinegar, new alternatives of consumption are being developed, with the aim of diversifying its market. Several new acetic-based fruit juices have been developed by optimising the amount of sherry wine vinegar added to different fruit juices: apple, peach, orange and pineapple. Once the concentrations of wine vinegar were optimised by an expert panel, the aforementioned new acetic fruit juices were tasted by 86 consumers. Three different aspects were taken into account: habits of consumption of vinegar and fruit juices, gender and age. Based on the sensory analysis, 50 g kg(-1) of wine vinegar was the optimal and preferred amount of wine vinegar added to the apple, orange and peach juices, whereas 10 g kg(-1) was the favourite for the pineapple fruit. Based on the olfactory and gustatory impression, and 'purchase intent', the acetic beverages made from peach and pineapple juices were the most appreciated, followed by apple juice, while those obtained from orange juice were the least preferred by consumers. New opportunities for diversification of the oenological market could be possible as a result of the development of this type of new product which can be easily developed by any vinegar or fruit juice maker company. © 2012 Society of Chemical Industry.

Impact of 100% Fruit Juice Consumption on Diet and Weight Status of Children: An Evidence-based Review.

Science.gov (United States)

Crowe-White, Kristi; O'Neil, Carol E; Parrott, J Scott; Benson-Davies, Sue; Droke, Elizabeth; Gutschall, Melissa; Stote, Kim S; Wolfram, Taylor; Ziegler, Paula

2016-01-01

Consumption of 100% fruit juice remains controversial for its potential adverse impact on weight and displacement of essential foods in the diets of children. A systematic review of the literature published from 1995-2013 was conducted using the PubMed database to evaluate associations between intake of 100% fruit juice and weight/adiposity and nutrient intake/adequacy among children of 1 to 18 years of age. Weight status outcome measures included body mass index (BMI), BMI z-score, ponderal index, obesity, weight gain, adiposity measures, and body composition. Nutrient outcome measures included intake and adequacy of shortfall nutrients. Data extraction and analysis was conducted according to the Academy of Nutrition and Dietetics Evidence Analysis Process. Twenty-two studies on weight status provided evidence that did not support an association between 100% fruit juice consumption and weight/adiposity in children after controlling for energy intake. Limited evidence from eight studies suggests that children consuming 100% fruit juice have higher intake and adequacy of dietary fiber, vitamin C, magnesium, and potassium. Differences in methodology and study designs preclude causal determination of 100% fruit juice as sole influencer of weight status or nutrient intake/adequacy of shortfall nutrients. In context of a healthy dietary pattern, evidence suggests that consumption of 100% fruit juice may provide beneficial nutrients without contributing to pediatric obesity.

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

International Nuclear Information System (INIS)

Singh, S.; Virk, H.S.

1984-01-01

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

Assessment of physicochemical characteristics and hygienic practices along the value chain of raw fruit juice vended in Dar es Salaam City, Tanzania.

Science.gov (United States)

Nonga, Hezron E; Simforian, Edeltruds A; Ndabikunze, Bernadette K

2014-10-01

Fresh fruit juice is an essential component of human diet and there is considerable evidence of health and nutritional benefits. However, nature of the fruits used in juicing and unhygienic processes in the value chain may cause poor quality of juice. This cross- sectional study was conducted to assess physicochemical characteristics and hygienic practices along the value chain of raw fruit juice vended in Dar es Salaam, Tanzania. A total of 90 juice vendors were interviewed. Ninety juice samples were collected and analysed for physicochemical quality. The pH of juices ranged between 2.7 and 6.4, acidity 0.01% and 1.3% and, total soluble solids ranged between -1.5 and 18.04 °Brix. Most juices (67.8%) had -Brix levels below Codex recommended values classified as weak and watery. Juices were made of mango, passion, tamarind, sugar cane and mixture of these fruits sourced from open markets in the city. Water for washing of fruits and dilution of juices was from deep wells (53.3%) and taps (46.7%). About one third (37.8%) of the juice vendors didn't wash the fruits before juicing and 44.4% didn't boil water for juice dilution. Juice extraction was done by kitchen blenders, boiling in water and squeezing by simple machines. Juice pasteurization was not done. The majority of vendors (78.9%) stored juices in plastic buckets and juice was sold in glass cups, reused plastic bottles and disposable cups. Vending sites were restaurants, bus stands and along roadsides. The majority of premises (78.9%) were in unhygienic condition that likely encouraged or introduced contaminants to the juices. It is concluded that, the overall handling, preparation practices and physicochemical quality of raw fruit juices vended in Dare es Salaam City are poor. The government should educate the vendors on food safety and hygiene as well as enforcing regular monitoring of the quality of street fruit juices.

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

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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.

Nutrient, phytochemical, and antinutrient composition of Citrus maxima fruit juice and peel extract.

Science.gov (United States)

Ani, Peace Nwanneka; Abel, Happiness Chiamaka

2018-05-01

Nutrient, phytochemical, and antinutrient composition of Citrus maxima fruit juice and peel extract were determined. The fruit was procured from a garden in Trans-Ekulu, Enugu East Local Government Area, Enugu State, Nigeria. Mature undamaged Citrus maxima fruits were thoroughly washed with distilled water to remove contamination, dirt, and air-dried. The peel was separated from the pulp. The pulp (100 g) was blended and filtered through a muslin cloth to obtain a clear juice. The peel (50 g) was macerated with 200 ml of ethanol for 20 min. The peel extract was filtered through filter paper. The supernatant was concentrated by rotary evaporation. The peel extract was weighed and stored in a plastic container until needed. Proximate, mineral, vitamins, antinutrient, and phytochemical composition of the juice and peel extract were determined using standard procedures. Citrus maxima peel extract contains significantly ( p  maxima juice. Alkaloid, phenolics, and flavonoids were also significantly ( p   Na > Ph > Fe > Mg > K in the juice and Ca > Ph > Na > Fe > K > Mg in the peel extract. Vitamin C content of the juice and peel extract were 26.36 mg/100 g and 19.34 mg/100 g, respectively. Citrus maxima peel is highly nutritive and rich in phytochemicals, further research is recommended to investigate its therapeutic effect.

Profound hypoglycemia-ınduced by vaccinium corymbosum juice and laurocerasus fruit.

Science.gov (United States)

Aktan, Ahmet Hamdi; Ozcelik, Abdullah; Cure, Erkan; Cure, Medine Cumhur; Yuce, Suleyman

2014-01-01

An emergency intervention was performed in a 75-year-old male patient with hypoglycemic attack and blackout. Although he was diagnosed with prediabetes before 2 years, he did not take any anti-diabetic drug or follow dietary advice. He drank Vaccinium corymbosum L (VC) juice daily with a belief that it increases sexual potency. Before the development of hypoglycemia, the patient had consumed about 500 ml VC juice in addition to eating 200-300 gram of Laurocerasus officinalis (LO) fruit. The measured plasma glucose (PG) level during loss of consciousness was 30 mg/dl. The profound hypoglycemia may be an unexpected side effect of an interaction between the chemical compositions of the two plants, occurred as a result of LO fruit intake that may have a strong PG-lowering effect or related to excessive intake of VC juice. Both plants may be considered in the alternative treatment of diabetes.

Black Currant (Ribes nigrum L. and Bilberry (Vaccinium myrtillus L. Fruit Juices Inhibit Adhesion of Asaia spp.

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Hubert Antolak

2016-01-01

Full Text Available The aim of the study was to evaluate the activity of high-polyphenolic black currant (Ribes nigrum L. and bilberry (Vaccinium myrtillus L. juices against bacterial strains Asaia lannensis and Asaia bogorensis isolated as spoilage of commercial soft drinks. The composition of fruit juices was evaluated using chromatographic techniques HPLC and LC-MS. The adhesion to glass, polystyrene, and polyethylene terephthalate in two different culture media was evaluated by luminometry and the plate count method. The major anthocyanins in the V. myrtillus were petunidin-3-glucoside, malvidin-3-glucoside, cyanidin-3-glucoside, and delphinidin-3-glucoside, while in R. nigrum delphinidin-3-rutinoside and cyanidin-3-rutinoside were detected. The LC-MS analysis showed presence of anthocyanins (delphinidin, cyanidin, petunidin, and malvidin derivatives, phenolic acids (chlorogenic and neochlorogenic acids, flavonols (quercetin-3-glucoside, quercetin-3-rutinoside, and flavanols (procyanidin B2 and procyanidin type A2. Additionally, in the bilberry juice A type procyanidin trimer was detected. The adhesion of Asaia spp. cells depended on the type of medium, carbon sources, and the type of abiotic surfaces. We noted that the adhesion was significantly stronger in minimal medium containing sucrose. The addition of bilberry and black currant juices notably reduced bacterial growth as well as cell adhesion to polyethylene terephthalate surfaces.

100% Juice, Fruit, and Vegetable Intake Among Children in the Special Supplemental Nutrition Program for Women, Infants, and Children and Nonparticipants.

Science.gov (United States)

Vercammen, Kelsey A; Moran, Alyssa J; Zatz, Laura Y; Rimm, Eric B

2018-05-15

The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) provides monthly food packages to low-income children (aged 1-4 years) in the U.S., including 128 ounces of 100% fruit juice and an $8 cash value voucher for purchasing fruits and vegetables. The fruit juice allowance translates to 71%-107% of the maximum intake recommended by the American Academy of Pediatrics (4-6 ounces/day). Careful examination of WIC food package allocations is necessary because overconsumption of fruit juice among young children has been linked to weight gain and juice lacks important nutrients found in whole fruit (e.g., fiber). A total of 1,576 children aged 2-4 years were assessed using the 2009-2014 National Health and Nutrition Examination Surveys. Multiple linear regressions were conducted in 2017 to analyze the association between WIC program participation and intake of 100% fruit juice, whole fruits, and vegetables. Logistic regression was used to examine the association between WIC program participation and the odds of exceeding the American Academy of Pediatrics maximum intake for juice. Adjusting for child and parent/caregiver characteristics, WIC participants consumed significantly more 100% fruit juice (β=0.22 cup equivalents/day, 95% CI=0.04, 0.40) compared with income-eligible nonparticipants, but not more whole fruits or total vegetables. WIC participants had 1.51-times greater odds (95% CI=1.06, 2.14) of exceeding the age-specific American Academy of Pediatrics maximum intake for juice compared with income-eligible nonparticipants. These findings support recommendations to reduce 100% fruit juice allowances in the WIC program and reallocate those funds to the cash value voucher to increase whole fruit and vegetable consumption. Copyright © 2018 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Differentiation-inducing effects of small fruit juices on HL-60 leukemic cells.

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

2000-08-01

Epidemiological studies indicate that high intakes of fruits and vegetables are associated with a reduced risk of cancer, and several plant-derived drugs have been developed in medical oncology. Since only a small part of the flora has been tested for any kind of bioactivity, we chose small fruits as sources of differentiation-inducing activity against HL-60 leukemic cells. We have prepared juices from various small fruits that grow mainly in the northern part of Japan. Screening of 43 samples indicated that juices of Actinidia polygama Maxim., Rosa rugosa Thunb., Vaccinium smallii A. Gray, and Sorbus sambucifolia Roem. strongly induced differentiation of HL-60 cells to monocyte/macrophage characteristics in a concentration-dependent manner as indicated by histochemical and biochemical examinations.

Mutagenic and antimutagenic potentials of fruit juices of five ...

African Journals Online (AJOL)

Mutagenic and antimutagenic activities of freeze dried fruit juices (FDFJ) of Morinda elliptica Ridl. (Rubiaceae), Morinda citrifolia L. (Rubiaceae), Averrhoa bilimbi L. (Oxalidaceae), Phyllantus acidus (L.) Skeels (Phyllantaceae) and Myristica fragrans Houtt. (Myristicaceae) in Allium cepa L was evaluated. Testing the ...

21 CFR 101.30 - Percentage juice declaration for foods purporting to be beverages that contain fruit or vegetable...

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Percentage juice declaration for foods purporting to be beverages that contain fruit or vegetable juice. 101.30 Section 101.30 Food and Drugs FOOD AND... purporting to be beverages that contain fruit or vegetable juice. (a) This section applies to any food that...

Comparison of the erosive potential of gastric juice and a carbonated drink in vitro.

Science.gov (United States)

Bartlett, D W; Coward, P Y

2001-11-01

The aim of this study was to compare the erosive effect of gastric juice and a carbonated drink on enamel and dentine by measuring release of calcium from 30 hemisectioned teeth in vitro. In addition, the titrable acidity (mL of 0.05 M sodium hydroxide required to neutralize) and pH of the fluids was estimated. The mean pH of the seven gastric acid samples was 2.92 (range 1.2-6.78) and mean titratable acidity 0.68 mL (range 0.03-1.64). Both the pH and the titratable acidity of the gastric juice varied between patients all of whom suffered from symptoms of reflux disease. The carbonated drink had a pH of 2.45 and a titratable acidity of 0.29 mL. The median amount of calcium released by the gastric acids from enamel was 69.6 microg L-1 (interquartile range 5.4-144) and 62.4 microg L-1 (2.2-125.3) from dentine. The carbonated drink released 18.7 microg L-1 (13.4-23.4) and 18.6 microg L-1 (11.9-35.3), respectively. The differences in calcium release by gastric juice and the carbonated drink were statistically significant for both enamel (P < 0.005) and dentine (P < 0.01). It is concluded that gastric juice has a greater potential, per unit time, for erosion than a carbonated drink.

Nutraceutic Characteristics of the Extracts and Juice of Chayote (Sechium edule (Jacq. Sw. Fruits

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María de la Luz Riviello-Flores

2018-05-01

Full Text Available Fruits of chayote [Sechium edule (Jacq. Swartz] are a non-traditional vegetable widely consumed in Latin America, with the state of Veracruz, México being the world’s main producer, but little is known about the nutraceutical potential. This study aimed to determine the chemical compositions and antioxidant activities from the juice fruits from two commercial varieties of chayote cultivated in Mexico, as well as a proposal for the elaboration of chayote juices with stevia leaves and pineapple juice. The physicochemical properties of juice from virens levis (VL and nigrum spinosum (NS varieties were determined using standard methods. The juice of the two varieties differ significantly regarding the concentrations of total soluble solids and total sugars, but not vitamin C. The total concentration of phenolics in NS extracts was slightly higher than in VL (1005 and 856 mg 100 g−1 dry-weight, respectively, but the total flavonoid contents were similar (27 and 26 mg 100 g−1 dry-weight, respectively. Cucurbitacin D was predominant in both varieties. The radical scavenging capacities of VL and NS extracts varied slightly (IC50 = 0.45 to 0.65 mg mL−1, while the antioxidant activities were similar (~80%. The NS variety is particularly promising regarding nutraceutical application. The chayote juice combined with stevia and pineapple maintained the original nutraceutical characteristics of the fruit, but enhanced the organoleptic characteristics like density and sugar/acidity balance.

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

Science.gov (United States)

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

2011-09-01

Bifidobacterial food applications are limited since bifidobacteria are sensitive to e.g. acidic conditions prevalent in many food matrices. The aim of the present study was to investigate whether a low pH selection step alone or combined to UV mutagenesis could improve the viability of an acid sensitive Bifidobacterium strain, B. breve 99, in low pH food matrices. Furthermore, the potential of carriers and an oat fibre preparation to further improve the stability was studied. The best performing low pH tolerant variants in the present study were generated by UV-mutagenesis with 70-700μJ/cm(2) followed by incubation in growth medium at pH 4.5. The most promising variants regarding the low pH tolerance showed, in repeated tests with cells grown without pH control, about one Log-value better survival in pH 3.8 fruit juice after one week storage at 4°C compared to wild-type B. breve 99. Cells grown with pH control, PDX formulated and then frozen showed poorer viability in low pH fruit juice than cells grown with no pH control. For frozen concentrates pH 3.8 was too stressful and no or small differences between the variants and the wild-type strain were seen. The differences detected at pH 3.8 with the cells grown without pH control were also seen with the frozen concentrates at pH 4.5. Some improvement in the stability could be achieved by using a combination of trehalose, vitamin C and PDX as a freezing carrier material, whereas a significant improvement in the stability was seen when oat fibre was added into the fruit juice together with the frozen cells. Due to the initial very poor fruit juice tolerance of B. breve 99 the obtained improvement in the stability was not enough for commercial applications. However, the same methods could be applied to initially better performing strains to further improve their stability in the fruit juice. Copyright © 2010 Elsevier B.V. All rights reserved.

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

OpenAIRE

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

2007-01-01

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

Microbes Associated with Freshly Prepared Juices of Citrus and Carrots

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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.

Consumption of fruits, vegetables and fruit juices and differentiated thyroid carcinoma risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) study.

Science.gov (United States)

Zamora-Ros, Raul; Béraud, Virginie; Franceschi, Silvia; Cayssials, Valerie; Tsilidis, Konstantinos K; Boutron-Ruault, Marie-Christine; Weiderpass, Elisabete; Overvad, Kim; Tjønneland, Anne; Eriksen, Anne K; Bonnet, Fabrice; Affret, Aurélie; Katzke, Verena; Kühn, Tilman; Boeing, Heiner; Trichopoulou, Antonia; Valanou, Elisavet; Karakatsani, Anna; Masala, Giovanna; Grioni, Sara; Santucci de Magistris, Maria; Tumino, Rosario; Ricceri, Fulvio; Skeie, Guri; Parr, Christine L; Merino, Susana; Salamanca-Fernández, Elena; Chirlaque, Maria-Dolores; Ardanaz, Eva; Amiano, Pilar; Almquist, Martin; Drake, Isabel; Hennings, Joakim; Sandström, Maria; Bueno-de-Mesquita, H B As; Peeters, Petra H; Khaw, Kay-Thee; Wareham, Nicholas J; Schmidt, Julie A; Perez-Cornago, Aurora; Aune, Dagfinn; Riboli, Elio; Slimani, Nadia; Scalbert, Augustin; Romieu, Isabelle; Agudo, Antonio; Rinaldi, Sabina

2018-02-01

Fruit and vegetable (F&V) intake is considered as probably protective against overall cancer risk, but results in previous studies are not consistent for thyroid cancer (TC). The purpose of this study is to examine the association between the consumption of fruits, vegetables, fruit juices and differentiated thyroid cancer risk within the European Prospective Investigation into Cancer and Nutrition (EPIC) study. The EPIC study is a cohort including over half a million participants, recruited between 1991 and 2000. During a mean follow-up of 14 years, 748 incident first primary differentiated TC cases were identified. F&V and fruit juice intakes were assessed through validated country-specific dietary questionnaires. Hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox regression models adjusted for potential confounding factors. Comparing the highest versus lowest quartile of intake, differentiated TC risk was not associated with intakes of total F&V (HR: 0.89; 95% CI: 0.68-1.15; p-trend = 0.44), vegetables (HR: 0.89; 95% CI: 0.69-1.14; p-trend = 0.56), or fruit (HR: 1.00; 95% CI: 0.79-1.26; p-trend = 0.64). No significant association was observed with any individual type of vegetable or fruit. However, there was a positive borderline trend with fruit juice intake (HR: 1.23; 95% CI: 0.98-1.53; p-trend = 0.06). This study did not find any significant association between F&V intakes and differentiated TC risk; however a positive trend with fruit juice intake was observed, possibly related to its high sugar content. © 2017 UICC.

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...

Desenvolvimento do perfil sensorial e avaliação sensorial/instrumental de suco de maracujá Sensory profile development and sensory/instrumental passion fruit juice evaluation

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Regina C. Della Modesta

2005-06-01

developing the sensory profile and evaluating the changes that may occur during the passion fruit juice processing. Three passion fruit juices were analyzed: the raw material (pulp, which was pasteurized, kept in tambour and frozen; the ready-to-drink (formulated with sugar and water; and the pasteurized at 98 ºC, 30s. The sensory profile was composed of 13 attributes The quantitative descriptive analysis design comprised two factors, i.e. type of juice and panelists. The results were also analyzed using principal components analysis. Significant differences were found among the three juices except for the attribute passion fruit aroma and sweet aroma. the artificial aroma, cooked aroma, fermented aroma and fermented flavor were significantly higher (p<0.05 on the processed passion fruit juice. The first two principal components accounted for 57% of the variance. There were significant differences among the three juices regarding the colour parameters, except for the haze. The frozen juice kept in tambour was darker than both the formulated juice and the pasteurized juice. The red color of the frozen juice kept in tambour and the formulated juice was similar. On the other hand, the red color for the pasteurized juice was less intense. However the yellow colour was higher on the formulated juice, presenting lower values on the pasteurized juice and on the frozen juice kept in tambour.

Not-from-concentrate blueberry juice extraction utilizing frozen fruit, heated mash, and enzyme processes

Science.gov (United States)

Juice production is a multibillion dollar industry and an economical way to use fruit past seasonal harvests. To evaluate how production steps influence not-from-concentrate (NFC) blueberry (Vaccinium sp.) juice recovery, bench top and pilot scale experiments were performed. In bench-top, southern h...

A comparative study of pH modulation and trace elements of various fruit juices on enamel erosion: An in vitro study

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S.V.S.G Nirmala

2011-01-01

Full Text Available Fruit juices are popular worldwide with children of all ages as they are sweet and perceived to be healthful. This in vitro study was sought to measure pH of 10 different fruit juices, to find out possible erosive effects on human dental enamel of 40 extracted sound premolars and also to measure fluoride and trace elements of these juices. The estimation of pH of fruit juices was done by using Systronic upH 362 pH meter. The erosive effects of fruit juices were tested by using polarized light microscope. Orion electrode was used to measure fluoride. The trace elements were estimated by using Atomic Absorption Spectrophotometer No. 6501F. The pH values in different juices were observed at different levels, and pH values of these juices were more acidic than baseline after 24 hours. As the time increased, the erosion effect became more in pineapple; grape and sugarcane juices, and they had more cariogenic trace elements like selenium, iron and manganese. So, these juices were found to be cariogenic. To conclude, orange, mousambi, mango, pomegranate, apple, chikku and watermelon juices had no erosive effect on the human enamel, with the presence of highest amount of trace elements like fluoride and phosphorous which are considered as strongly cariostatic.

Comparative evaluation of the medicinal activities of methanolic extract of seeds, fruit pulps and fresh juice of Syzygium cumini in vitro

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Repon Kumer Saha

2013-11-01

Full Text Available Objective: To establish the health benefits of Syzgium cumin to discover functional components present in the seeds, fruit pulps and fresh juice of this fruit grown in Bangladesh. Methods: Thin layer chromatography and ultra-violet spectroscopy were used to detect the presence of various types of compound in seeds and juice. Antioxidant effects were measured by DPPH scavenging assay and total reducing assay. Receptor binding activities was performed by hemagglutination inhibition assay. Anti-inflammatory assay and hydrogen peroxide induced hemolysis assay was also investigated. Disc diffusion assay was performed to show the antibacterial effect using Gram positive, Gram negative strains of bacteria and fungi. Results: Methanolic extract of the seeds showed stronger antioxidant, hydrogen peroxide induced hemolysis activities, hemagglutination inhibition activities and membrane stabilization activities than those of fresh juice. However, fresh juice showed stronger antibacterial and antifungal activities than those of methanolic seed extract. The seed contains higher amount of polyphenols and flavanoids than those of fruit juice. Conclusions: Therefore, fruit juice, fruit pulp and seed of Syzygium cumini contain medicinal active components in different ratios.

Optimization of the acceptance of prebiotic beverage made from cashew nut kernels and passion fruit juice.

Science.gov (United States)

Rebouças, Marina Cabral; Rodrigues, Maria do Carmo Passos; Afonso, Marcos Rodrigues Amorim

2014-07-01

The aim of this research was to develop a prebiotic beverage from a hydrosoluble extract of broken cashew nut kernels and passion fruit juice using response surface methodology in order to optimize acceptance of its sensory attributes. A 2(2) central composite rotatable design was used, which produced 9 formulations, which were then evaluated using different concentrations of hydrosoluble cashew nut kernel, passion fruit juice, oligofructose, and 3% sugar. The use of response surface methodology to interpret the sensory data made it possible to obtain a formulation with satisfactory acceptance which met the criteria of bifidogenic action and use of hydrosoluble cashew nut kernels by using 14% oligofructose and 33% passion fruit juice. As a result of this study, it was possible to obtain a new functional prebiotic product, which combined the nutritional and functional properties of cashew nut kernels and oligofructose with the sensory properties of passion fruit juice in a beverage with satisfactory sensory acceptance. This new product emerges as a new alternative for the industrial processing of broken cashew nut kernels, which have very low market value, enabling this sector to increase its profits. © 2014 Institute of Food Technologists®

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.

An anthocyanin/polyphenolic-rich fruit juice reduces oxidative DNA damage and increases glutathione level in healthy probands.

Science.gov (United States)

Weisel, Tamara; Baum, Matthias; Eisenbrand, Gerhard; Dietrich, Helmut; Will, Frank; Stockis, Jean-Pierre; Kulling, Sabine; Rüfer, Corinna; Johannes, Christian; Janzowski, Christine

2006-04-01

Oxidative cell damage is involved in the pathogenesis of atherosclerosis, cancer, diabetes and other diseases. Uptake of fruit juice with especially high content of antioxidant flavonoids/polyphenols, might reduce oxidative cell damage. Therefore, an intervention study was performed with a red mixed berry juice [trolox equivalent antioxidative capacity (TEAC): 19.1 mmol/L trolox] and a corresponding polyphenol-depleted juice (polyphenols largely removed, TEAC 2.4 mmol/L trolox), serving as control. After a 3-week run-in period, 18 male probands daily consumed 700 mL juice, and 9 consumed control juice, in a 4-week intervention, followed by a 3-week wash-out. Samples were collected weekly to analyze DNA damage (comet assay), lipid peroxidation (plasma malondialdehyde: HPLC/fluorescence; urinary isoprostanes: GC-MS), blood glutathione (photometrically), DNA-binding activity of nuclear factor-kappaB (ELISA) and plasma carotenoid/alpha-tocopherol levels (HPLC-DAD). During intervention with the fruit juice, a decrease of oxidative DNA damage (p<5x10(-4)) and an increase of reduced glutathione (p<5x10(-4)) and of glutathione status (p<0.05) were observed, which returned to the run-in levels in the subsequent wash-out phase. The other biomarkers were not significantly modulated by the juice supplement. Intervention with the control juice did not result in reduction of oxidative damage. In conclusion, the fruit juice clearly reduces oxidative cell damage in healthy probands.

Does a kampo medicine containing schisandra fruit affect pharmacokinetics of nifedipine like grapefruit juice?

Science.gov (United States)

Makino, Toshiaki; Mizuno, Fumika; Mizukami, Hajime

2006-10-01

Herb-drug interaction has attracted attention as medicinal topics recently. However, the drug information is sometimes confusing. Previous in vitro studies revealed that schisandra fruit had strong inhibitory effect on CYP3A4 and claimed the possibilities of its herb-drug interaction. In the present study, we evaluated the inhibitory effects of schisandra fruit and shoseiryuto, an herbal formula in Japanese traditional kampo medicine containing eight herbal medicines including schisandra fruit, on rat CYP3A activity in vitro, and the effect of shoseiryuto on pharmacokinetics of nifedipine in rats, in comparison with those of grapefruit juice, a well-characterized natural CYP3A inhibitor. Shoseiryuto and its herbal constituents, schisandra fruit, ephedra herb and cinnamon bark exhibited in vitro inhibitory effect of CYP3A. Although shoseiryuto inhibited rat CYP3A activity in vitro with a degree comparable to grapefruit juice, shoseiryuto did not significantly affect a plasma concentration profile of nifedipine in rats as grapefruit juice did. These results indicate that in vivo experiments using the extract of herbal medicine prepared with the same dosage form as patients take are necessary to provide proper information about herb-drug interaction.

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

Science.gov (United States)

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

2007-10-03

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

A juicy future for functional beverages : Analysis of the main drivers of the purchase intention for functional fruit and vegetable mixed juices in Italy : evaluating consumer attitudes, demographics and segmentation

OpenAIRE

Zamengo, Sofia

2017-01-01

Consumer´s changing beverage habits and their demand for healthier drinks with ´functional´ benefits resulted in the launch of an innovative drink: functional fruit and vegetable mixed juices. Launching a new product in the food category is always challenging, and in order to be successful, product development needs to be guided by concept testing and consumer research. In this context, this study firstly investigates the socio-demographic and attitudinal factors able to predict Italian´s pur...

Acute oxalate nephropathy due to ′Averrhoa bilimbi′ fruit juice ingestion

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G Bakul

2013-01-01

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

Analysis of imidacloprid residues in fruits, vegetables, cereals, fruit juices, and baby foods, and daily intake estimation in and around Lucknow, India.

Science.gov (United States)

Kapoor, Upasana; Srivastava, M K; Srivastava, Ashutosh Kumar; Patel, D K; Garg, Veena; Srivastava, L P

2013-03-01

A total of 250 samples-including fruits, fruit juices, and baby foods (50 samples each), vegetables (70 samples), and cereals (30 samples)-were collected from Lucknow, India, and analyzed for the presence of imidacloprid residues. The QuEChERS (quick, easy, cheap, effective, rugged, and safe) method of extraction coupled with high-performance liquid chromatographic analysis were carried out, and imidacloprid residues were qualitatively confirmed by liquid chromatography-mass spectrometry. Imidacloprid was not detected in samples of fruit juices and baby foods. It was, however, detected in 38 samples of fruits, vegetables, and cereals, which is about 15.20% of the total samples. Of samples of fruits, 22% showed the presence of imidacloprid, and 2% of samples showed residues above the maximal residue limit. Although imidacloprid was detected in 24% of vegetable samples, only 5.71% showed the presence of imidacloprid above the maximal residue limit. However, 33% of cereal samples showed the presence of imidacloprid, and about 3% of samples were above the maximal residue limit. The calculated estimated daily intake ranged between 0.004 and 0.131 µg/kg body weight, and the hazard indices ranged from 0.007 to 0.218 for these food commodities. It is therefore indicated that lifetime consumption of vegetables, fruits, fruit juices, baby foods, wheat, rice, and pulses may not pose a health hazard for the population of Lucknow because the hazard indices for imidacloprid residues were below one. Copyright © 2012 SETAC.

The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange and grape juices.

Science.gov (United States)

Garcia, Estefânia Fernandes; de Oliveira Araújo, Amanda; Luciano, Winnie Alencar; de Albuquerque, Thatyane Mariano Rodrigues; de Oliveira Arcanjo, Narciza Maria; Madruga, Marta Suely; Dos Santos Lima, Marcos; Magnani, Marciane; Saarela, Maria; de Souza, Evandro Leite

2018-03-30

This study assessed the survival of the fruit-derived and freeze-dried L. plantarum 49, L. brevis 59, L. paracasei 108, L. fermentum 111 and L. pentosus 129 strains during frozen storage and when incorporated into apple, orange and grape juice stored under refrigeration. Physicochemical parameters of juices containing the freeze-dried Lactobacillus strains and the survival of the test strains in the fruit juices during in vitro digestion were also evaluated. No decreases in survival rates (log N/log N0) of the freeze-dried cells were observed up to 1 month of storage. The survival rates of the freeze-dried strains L. plantarum 49 and L. paracasei 108 were >0.75 up to 4 months of storage. All freeze-dried strains exhibited survival rates of >0.75 up to 2 weeks of storage in apple juice; only L. plantarum 49 and L. paracasei 108 showed similar survival rates in orange and grape juices up to 2 weeks of storage. The contents of the monitored organic acids or sugars during storage varied depending on the added strain and the type of fruit juice. At the end of the in vitro digestion, L. brevis 59, L. paracasei 108 and L. fermentum 111 showed survival rates of >0.80 in apple juice. Apple juice was as the best substrate to the survival of the tested freeze-dried Lactobacillus strains over time. L. paracasei 108 and L. plantarum 49 as the strains presenting the best performance for incorporation in potentially probiotic fruit juices. This article is protected by copyright. All rights reserved.

Efficacy of a microencapsulated iron pyrophosphate-fortified fruit juice: a randomised, double-blind, placebo-controlled study in Spanish iron-deficient women.

Science.gov (United States)

Blanco-Rojo, Ruth; Pérez-Granados, Ana M; Toxqui, Laura; González-Vizcayno, Carmen; Delgado, Marco A; Vaquero, M Pilar

2011-06-01

Fe-deficiency anaemia is a worldwide health problem. We studied the influence of consuming an Fe-fortified fruit juice on Fe status in menstruating women. A randomised, double-blind, placebo-controlled study of 16 weeks of duration was performed. Subjects were randomised into two groups: the P group (n 58) or the F group (n 64), and consumed, as a supplement to their usual diet, 500 ml/d of a placebo fruit juice or an Fe-fortified fruit juice, respectively. The Fe-fortified fruit juice, containing microencapsulated iron pyrophosphate, provided 18 mg Fe/d (100 % of the RDA). At baseline and monthly, dietary intake, body weight and Fe parameters were determined: total erythrocytes, haematocrit, mean corpuscular volume (MCV), red blood cell distribution width (RDW), Hb, serum Fe, serum ferritin, serum transferrin, transferrin saturation, soluble transferrin receptor (sTfR) and zinc protoporphyrin (ZnPP). The fruit juice consumption involved increased intake of carbohydrates and vitamin C, and increased BMI within normal limits. Ferritin was higher in the F group after week 4 (P juice improves Fe status and may be used to prevent Fe-deficiency anaemia.

Determination of Ascorbic Acid Content of Some Fruit Juices and Wine by Voltammetry Performed at Pt and Carbon Paste Electrodes

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Aurel Pisoschi

2011-02-01

Full Text Available A method was developed for assessing ascorbic acid concentration in fruit juices and wine by differential pulse voltammetry. The oxidation peak for ascorbic acid occurs at about 530 mV (versus SCE on a Pt strip working electrode and at about 470 mV on a carbon paste working electrode. The influence of the operational parameters like the pulse amplitude and the pulse period on the analytical signal was investigated. The obtained calibration graph shows a linear dependence between the peak height and ascorbic acid concentration within the range 0.31-20 mM with a Pt working electrode, and within the range 0.07-20 mM with a carbon paste working electrode. The equation of the calibration graph was y = 21.839x + 35.726, r2 = 0.9940, when a Pt strip electrode was used (where y represents the value of the current intensity measured for the peak height, expressed as µA and x the analyte concentration, as mM. R.S.D. = 2.09%, n = 10, Cascorbic acid = 2.5 mM. The equation of the calibration graph was y = 3.4429x + 5.7334, r2 = 0.9971, when a carbon paste electrode was used (where y represents the value of intensity measured for the peak height, expressed as µA and x the analyte concentration, as mM. R.S.D. = 2.35%, n = 10, Cascorbic acid = 2.5 mM. The developed method was applied to ascorbic acid assessment in fruit juices and wine. The ascorbic acid content determined ranged between 6.83 mg/100 mL juice for soft drinks (Fanta Madness and 54.74 mg/100 mL for citrus (lemon juices obtained by squeezing fruit. Different ascorbic acid concentrations (from standard solutions were added to the analysed samples, the degree of recovery being comprised between 94.74 and 104.97%. The results of ascorbic acid assessment by differential pulse voltammetry were compared with those obtained by cyclic voltammetry. The results obtained by the two methods were in good agreement.

Immobilization of tomato (Lycopersicon esculentum) pectinmethylesterase in calcium alginate beads and its application in fruit juice clarification.

Science.gov (United States)

Bogra, Pushpa; Kumar, Ashwani; Kuhar, Kalika; Panwar, Surbhi; Singh, Randhir

2013-11-01

Clarity of fruit juices is desirable to maintain an aesthetically pleasing quality and international standards. The most commonly used enzymes in juice industries are pectinases. A partially-purified pectinmethylesterase from tomato was entrapped in calcium alginate beads and used for juice clarification. The activity yield was maximum at 1 % (w/v) CaCl2 and 2.5 % (w/v) alginate. The immobilized enzyme retained ~55 % of its initial activity (5.7 × 10(-2) units) after more than ten successive batch reactions. The Km, pH and temperature optima were increased after immobilization. The most effective clarification of fruit juice (%T620 ~60 %) by the immobilized enzyme was at 4 °C with a holding time of 20 min. The viscosity dropped by 56 % and the filterability increased by 260 %. The juice remains clear after 2 months of storage at 4 °C.

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

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Maria Lepore

2007-10-01

Full Text Available Liquid samples of clarified apple and apricot juices at different productionstages were investigated using visible light micro-Raman spectroscopy in order to assessits potential in monitoring fruit juice production. As is well-known, pectin plays a strategicrole in the production of clarified juice and the possibility of using Raman for its detectionduring production was therefore evaluated. The data analysis has enabled the clearidentification of pectin. In particular, Raman spectra of apple juice samples from washedand crushed fruits revealed a peak at 845 cm-1 (typical of pectin which disappears in theRaman spectra of depectinised samples. The fructose content was also revealed by thepresence of four peaks at 823 cm-1, 872 cm-1, 918 cm-1 and 975 cm-1. In the case of apricotjuice, several Raman fingerprints of β-carotene at 1008, 1159 and 1520 cm-1 were alsohighlighted. Present results resulted interesting for the exclusive use of optical methods forthe quantitative determination of the above-mentioned substances in place of thebiochemical assays generally used for this purpose, which are time consuming and requiredifferent chemical reagents for each of them.

Cytological Effects of Irradiated Guayabano Fruit Juice on Native Onion (Allium fistulosum L.

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Milagros Serrana

1993-06-01

Full Text Available Thirty bottles of guayabano fruit juice were exposed to gamma ray doses of 0, 1, 2, 3 and 4 KGy. These bottles were then stored for 0, 4 and 8 days and used for treatment of Allium fistulosum L. root meristems. For each treatment, 2000 cells were scored to obtain data on mitotic index and types and frequency of cytological aberrations. The newly irradiated juice did not inhibit mitosis but storage showed marked effects on the mitotic index. Both irradiated or unirradiated juice stored for 8 days caused a significant inhibition of mitosis. The irradiated juice induced the production of anaphase bridges, binucleate cells, cells, cells with elongated nucleus and cells with obliquely oriented equatorial plate.

Baccaurea angulata fruit juice ameliorates altered hematological and biochemical biomarkers in diet-induced hypercholesterolemic rabbits.

Science.gov (United States)

Ahmed, Idris Adewale; Mikail, Maryam Abimbola; Ibrahim, Muhammad

2017-06-01

Hypercholesterolemia is an important risk factor linked to the alteration of blood hematology and clinical chemistry associated with the development and progression of atherosclerosis. Previous studies have demonstrated the safety and potential health benefits of Baccaurea angulata (BA) fruit. We hypothesized that the oral administration of BA fruit juice could ameliorate the alteration in the hematological and biochemical biomarkers of diet-induced hypercholesterolemic rabbits. The aim of this study was to investigate the effects of different doses of BA juice on the hematological and biochemical biomarkers in normo- and hypercholesterolemic rabbits. Thirty-five healthy adult New Zealand White rabbits were assigned to seven different groups for 90days of diet intervention. Four atherogenic groups were fed a 1% cholesterol diet and 0, 0.5, 1.0, and 1.5mL of BA juice per kg of rabbit daily. The other three normal groups were fed a commercial rabbit pellet diet and 0, 0.5, and 1.0mL of BA juice per kg of rabbit daily. Baseline and final blood samples after 90days of repeated administration BA juice were analyzed for hematological parameters while serum, aortic and hepatic lysates were analyzed for lipid profiles and other biochemical biomarkers. The alteration of the hemopoietic system, physiological changes in serum and tissues lipid profiles and other biochemicals resulting from the consumption of a high-cholesterol diet were significantly (Pjuice. Improvements of the biomarkers in rabbits were dose-dependent, markedly enhanced at the highest dose of juice (1.5mL/kg/day). The results suggest potential health benefits of the antioxidant-rich BA fruit juice against hypercholesterolemia-associated hematological and biochemical alterations in the rabbit. Copyright © 2017 Elsevier Inc. All rights reserved.

The Text of an Agreement for Collaboration in an International Programme on Irradiation of Fruit and Fruit Juices

Energy Technology Data Exchange (ETDEWEB)

NONE

1965-08-12

The text of the Agreement between the Agency, the Osterreichische Studiengesellschaft fuer Atomenergie GmbH and the Organisation for Economic Co-operation and Development for Collaboration in an International Programme on Irradiation of Fruit and Fruit Juices, which was signed on 16 September 1964 and entered into force on 1 January 1965, is reproduced in this document for the information of all Members of the Agency,.

The Text of an Agreement for Collaboration in an International Programme on Irradiation of Fruit and Fruit Juices

International Nuclear Information System (INIS)

1965-01-01

The text of the Agreement between the Agency, the Osterreichische Studiengesellschaft fuer Atomenergie GmbH and the Organisation for Economic Co-operation and Development for Collaboration in an International Programme on Irradiation of Fruit and Fruit Juices, which was signed on 16 September 1964 and entered into force on 1 January 1965, is reproduced in this document for the information of all Members of the Agency,

Consumption of fruits, vegetables and fruit juices and differentiated thyroid carcinoma risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) study.

NARCIS (Netherlands)

Zamora-Ros, Raul; Béraud, Virginie; Franceschi, Silvia; Cayssials, Valerie; Tsilidis, Konstantinos K; Boutron-Ruault, Marie-Christine; Weiderpass, Elisabete; Overvad, Kim; Tjønneland, Anne; Eriksen, Anne K; Bonnet, Fabrice; Affret, Aurélie; Katzke, Verena; Kühn, Tilman; Boeing, Heiner; Trichopoulou, Antonia; Valanou, Elisavet; Karakatsani, Anna; Masala, Giovanna; Grioni, Sara; Santucci de Magistris, Maria; Tumino, Rosario; Ricceri, Fulvio; Skeie, Guri; Parr, Christine L; Merino, Susana; Salamanca-Fernández, Elena; Chirlaque, Maria-Dolores; Ardanaz, Eva; Amiano, Pilar; Almquist, Martin; Drake, Isabel; Hennings, Joakim; Sandström, Maria; Bueno-de-Mesquita, H B As; Peeters, Petra H; Khaw, Kay-Thee; Wareham, Nicholas J; Schmidt, Julie A; Perez-Cornago, Aurora; Aune, Dagfinn; Riboli, Elio; Slimani, Nadia; Scalbert, Augustin; Romieu, Isabelle; Agudo, Antonio; Rinaldi, Sabina

2018-01-01

Fruit and vegetable (F&V) intake is considered as probably protective against overall cancer risk, but results in previous studies are not consistent for thyroid cancer (TC). The purpose of this study is to examine the association between the consumption of fruits, vegetables, fruit juices and

Influence of storage temperature and time on the physicochemical and bioactive properties of roselle-fruit juice blends in plastic bottle

Science.gov (United States)

Mgaya-Kilima, Beatrice; Remberg, Siv Fagertun; Chove, Bernard Elias; Wicklund, Trude

2014-01-01

Roselle-fruit juice blends were made from roselle extract and mango, papaya, and guava juices at the ratio of 80:20, 60:40, 40:60, and 20:80, % roselle: fruit juice, respectively. The blends were pasteurized at 82.5°C for 20 min and stored in 100 mL plastic bottles at 28 and 4°C for 6 months. The effects of storage time and temperature on physicochemical and bioactive properties were evaluated. Total soluble solids, pH, and reducing sugars increased significantly (P roselle-fruit blends (40% roselle) decreased significantly (P roselle-fruit blends (40% roselle) decreased from 58–55% to 43–42% when stored at 28 and 4°C, respectively. TMA losses were 86–65% at 28°C and 75–53% at 4°C while TPC losses were 66–58% at 28°C and 51–22% at 4°C. Loss of antioxidant capacity (FRAP) was 18–46% at 28°C and 17–35% at 4°C. A principal component analysis (PCA) differentiated roselle-juice fruit blends into two clusters with two principle components PC1 and PC2, which explained 97 and 3% (blends stored at ambient temperature) and 96 and 4% (blends stored at refrigerated temperature) of the variation, respectively. PC1 differentiated roselle-guava juice blends which were characterized by vitamin C, TPC, FRAP, and pH, while PC2 from another cluster of roselle-mango and roselle-papaya juice blends and was characterized by TSS, RS, and color parameters (L* a* b*). However, TMA was the main variable with the highest effect on all roselle-fruit juice blends regardless of the storage time and temperature. PMID:24804077

Influence of in vitro gastrointestinal digestion of fruit juices enriched with pine bark extract on intestinal microflora.

Science.gov (United States)

López-Nicolás, Rubén; González-Bermúdez, Carlos A; Ros-Berruezo, Gaspar; Frontela-Saseta, Carmen

2014-08-15

The selective antimicrobial effect of fruit juices enriched with pine bark extract (PBE) (0.5 g/L) has been studied before and after in vitro gastrointestinal digestion. PBE (a concentrate of water-soluble bioflavonoids, mainly including phenolic compounds) has been proven to have high stability to the digestion process. Pure phenolic compounds such as gallic acid had a high antimicrobial effect on Staphylococcus aureus and Escherichia coli, maintaining the lactic acid bacteria population (≈100%). Otherwise, E. coli O157:H7 only growth 50% when PBE was added to the culture media, while a slight increase on the growth of lactobacilli and bifidobacteria was observed after exposition to the bark extract. Fresh fruit juices enriched with PBE showed the highest inhibitory effect on pathogenic intestinal bacterial growth, mainly E. coli and Enterococcus faecalis. The in vitro digestion process reduced the antibacterial effect of juices against most pathogenic bacteria in approximately 10%. However, the beneficial effect of fruit juices enriched with PBE (0.5 g/L) on gut microbiota is still considerable after digestion. Copyright © 2014 Elsevier Ltd. All rights reserved.

Social Support Is a Primary Influence on Home Fruit, 100% Juice, and Vegetable Availability

Science.gov (United States)

Children tend to eat more fruit and vegetables when more are available in the home. We proposed and tested a model that predicts the availability at home (hereinafter termed "home availability") of fruit, 100% juice, and vegetables, using new measures of frequency of food shopping, purchase, and com...

Determination of the sugar content in fruit flavoured drinks by HPLC ...

African Journals Online (AJOL)

The remaining 3 fruit flavoured drinks indicated the presence of glucose and sucrose only. The sugar content of some of the drinks calls for caution in children's diet especially with the rise in obesity and dental erosion in tooth enamel associated with sugar sweetened beverages or drinks. Keywords: HPLC; Fruit drinks, ...

Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink

OpenAIRE

Daneshi,Mohammad; Ehsani,Mohammad Reza; Razavi,Seyed Hadi; Labbafi,Mohsen

2013-01-01

Background: There is a genuine interest in the development of probiotic milk and juice based beverages because they are a good-vehicle to deliver probiotic microorganisms to consumers. For this purpose, the viability and metabolism of four probiotic strains (Lactobacillus acidophilus LA5, Bifidobacterium lactis BB12, L. rhamnosus and L. plantarum) were studied in non-fermented milk and carrot juice mix drink. The drinks were evaluated in 5 days interval for viable cell count, pH, acidity, sed...

REDUCTION OF BENZO (A PYRENE IN CHARCOAL GRILLED DUCK MEAT BY MARINATING WITH ANDALIMAN (Zanthoxylum acanthopodium, DC FRUIT JUICE

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K. Sinaga

2016-12-01

Full Text Available The effect of andaliman fruit juice marination on the amounts of benzo (a pyrene in charcoal grilled duck meat were investigated in this research. Completely randomized design was used to determine the effect of 4 treatments of andaliman fruit juice concentration (w/v. Twenty four duck meat samples were devided into 4 treatment groups, those were 0% (I, 10% (II, 20% (III and 30% (IV. Each group consisted of 6 samples. Total Fat, Tio Barbituric Acid (TBA value and antioxidant activity were measured from all samples. The result showed there was no effect on total fat of duck meat. Antioxidant activity was 18.60 %, 18.06 %, 19.99 % and 7.54 % for andaliman fruit juice of 10%, 20%, 30% and 0%, respectively. TBA value was 1.03 %, 0.89 %, 0.09 % and 0.10 % for treatment II, III, IV and I, respectively. Antioxidant activity of andaliman fruit was decreased the amounts of Benzo (a pyrene of duckmeat. Charcoal duck meat without andaliman fruit produced 787 ng, it was higher than charcoal duck meat with andaliman fruit (295 ng.

Analysis of Different Brands of Fruit Juice with Emphasis on their ...

African Journals Online (AJOL)

Ten brands of commercial fruit juice were analysed for pH, specific gravity, total solids, reducing sugar, total sugar, and metal contents. The sugar content was determined using the Lane and Eynon method, sodium and potassium were determined by flame photometry, calcium and magnesium by complexometric titration ...

Effect of Morinda citrifolia (Noni) Fruit Juice on High Fat Diet Induced Dyslipidemia in Rats.

Science.gov (United States)

Shoeb, Ahsan; Alwar, M C; Shenoy, Preethi J; Gokul, P

2016-04-01

The medicinal value of Morinda citrifolia L. (commonly known as Noni) has been explored in ancient folk remedies with a wide range of therapeutic utility, including antibacterial, antiviral, antifungal, antitumour, analgesic, hypotensive, anti-inflammatory and immune enhancing effects. The present study was designed to evaluate the effects of Noni fruit juice on serum lipid profile in high fat diet induced murine model of dyslipidemia. Hyperlipidemia was induced by feeding a cholesterol rich high fat diet for 45 days in wistar albino rats of either sex (n=8). Noni fruit juice administered at 50mg/kg/day and 100mg/kg/day, per oral, was compared with the standard drug Atorvastatin (10mg/kg/day, oral) fed for the latter 30 days. The blood samples were then sent for complete blood lipid profile, after 30 days of treatment. The data presented as mean ± SEM was analyzed using one-way ANOVA followed by Tukey's post-hoc test. The p juice treated group showed a significant decrease in the total cholesterol, triglycerides and very low density lipoprotein - Cholesterol at both the doses when compared to the disease control (pjuice at the 50mg/kg dose employed, failed to show a statistical significance when compared to atorvastatin. The present study provides evidence for the hypolipidemic activity of Noni fruit juice in high fat diet induced hyperlipidemia in rats.

Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice?

Science.gov (United States)

Haro-Vicente, Juan Francisco; Pérez-Conesa, Darío; Rincón, Francisco; Ros, Gaspar; Martínez-Graciá, Carmen; Vidal, Maria Luisa

2008-12-01

Food iron (Fe) fortification is an adequate approach for preventing Fe-deficiency anemia. Poorly water-soluble Fe compounds have good sensory attributes but low bioavailability. The reduction of the particle size of Fe fortificants and the addition of ascorbic acid might increase the bioavailability of low-soluble compounds. The present work aims to compare the Fe absorption and bioavailability of micronized dispersible ferric pyrophosphate (MDFP) (poorly soluble) to ferrous sufate (FS) (highly soluble) added to a fruit juice in presence or absence of ascorbic acid (AA) by using the hemoglobin repletion assay in rats. After a hemoglobin depletion period, four fruit juices comprised of (1) FS, (2) MDFP, (3) FS + AA, (4) MDFP + AA were produced and administered to a different group of rats (n = 18) over 21 days. During the repletion period, Fe balance, hemoglobin regeneration efficiency (HRE), relative bioavailability (RBV) and Fe tissue content were determined in the short, medium and long term. Fe absorption and bioavailability showed no significant differences between fortifying the fruit juice with FS or MDFP. The addition of AA to the juice enhanced Fe absorption during the long-term balance study within the same Fe source. HRE and Fe utilization increased after AA addition in both FS and MDFP groups in every period. Fe absorption and bioavailability from MDFP were comparable to FS added to a fruit juice in rats. Further, the addition of AA enhanced Fe absorption in the long term, as well as Fe bioavailability throughout the repletion period regardless of the Fe source employed.

Pasteurization of fruit juices of different pH values by combined high hydrostatic pressure and carbon dioxide.

Science.gov (United States)

Li, Wang; Pan, Jian; Xie, Huiming; Yang, Yi; Zhou, Dianfei; Zhu, Zhaona

2012-10-01

The inactivation of the selected vegetative bacteria Escherichia coli, Listeria innocua, and Lactobacillus plantarum by high hydrostatic pressure (HHP) in physiological saline (PS) and in four fruit juices with pHs ranging from 3.4 to 6.3, with or without dissolved CO(2), was investigated. The inactivation effect of HHP on the bacteria was greatly enhanced by dissolved CO(2). Effective inactivation (>7 log) was achieved at 250 MPa for E. coli and 350 MPa for L. innocua and L. plantarum in the presence of 0.2 M CO(2) at room temperature for 15 min in PS, with additional inactivation of more than 4 log for all three bacteria species compared with the results with HHP treatment alone. The combined inactivation by HHP and CO(2) in tomato juice of pH 4.2 and carrot juice of pH 6.3 showed minor differences compared with that in PS. By comparison, the combined effect in orange juice of pH 3.8 was considerably promoted, while the HHP inactivation was enhanced only to a limited extent. In another orange juice with a pH of 3.4, all three strains lost their pressure resistance. HHP alone completely inactivated E. coli at relatively mild pressures of 200 MPa and L. innocua and L. plantarum at 300 MPa. Observations of the survival of the bacteria in treated juices also showed that the combined treatment caused more sublethal injury, which increased further inactivation at a relatively mild pH of 4.2 during storage. The results indicated that the combined treatment of HHP with dissolved CO(2) may provide an effective method for the preservation of low- or medium-acid fruit and vegetable juices at relatively low pressures. HHP alone inactivated bacteria effectively in high-acid fruit juice.

Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber

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Jessica White

2018-04-01

Full Text Available Typically, probiotics are consumed in dairy based products such as yogurt. However, given the rise in various diet types, non-dairy alternatives have been developed, such as inoculating fruit juices with probiotics. Lactobacillus rhamnosus GR-1 is a probiotic strain exerting a number of human health benefits such as the prevention of urinary tract infections. Therefore, the objective of this study was to determine the viability of L. rhamnosus GR-1 in apple cider, orange, and grape juice when fortified with either 4% short chain or 4% long chain inulin fiber over 72 h of fermentation and 30 days of refrigerated storage. The secondary objective was to determine consumer acceptability of apple cider and orange juice samples using the hedonic scale. All of the fruit juice samples achieved a mean viable count of at least 107 CFU/mL during 72 h of fermentation and 30 days of refrigerated storage. According to the sensory evaluation, which evaluated samples according to appearance, flavor, texture, and overall acceptability, apple cider juice with long chain inulin fiber proved to have the highest score for all characteristics except appearance. Therefore, this study indicated a potential for probiotic fruit juices as a valid alternative to dairy based probiotic products.

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

Science.gov (United States)

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

2009-08-01

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

Evaluation of the anti-proliferative and cytostatic effect of Citrus sinensis (orange) fruit juice.

Science.gov (United States)

Chinedu, Enegide; Arome, David; Ameh, Solomon F; Ameh, Gift E

2014-09-01

This work has been designed to evaluate the anti-proliferative and cytostatic effects of Citrus sinensis (orange) fruit juice on rapidly proliferating cells. The study was carried out on the seeds of Sorghum bicolor for 72 h. The mean radicle length (mm) of the seeds was taken at 48 and 72 h. The result showed that when compared with the control, methotrexate, the standard drug showed a significant (P < 0.001) anti-proliferative effect throughout the experiment. The inhibition of the radicle growth was more after 72 h (87.42%). At a dose of 5% (v/v), the juice showed a slightly significant (P < 0.05) effect affect after 72 h; however, there was no significant effect at 48 h. The juice at doses of 10% and 20% (v/v) showed a highly significant (P < 0.001) anti-proliferative effect throughout the experiment; however, the percentage inhibitions were higher at 72 h. At 72 h, the percentage inhibition for juice at 10% (v/v) was 72.37% and at 20% (v/v) was 91.96%. The concentrations of 40% and 60% (v/v) showed cytostatic effects as no appreciable growth of the radicles of the seeds was observed throughout the experiment. The percentage inhibition for 40% (v/v) was 100% and 99.72% for 48 and 72 h, respectively, while that for the juice concentration of 60% (v/v) was 100% throughout the study. The experiment has shown that C. sinensis fruit juice has a potential for causing both anti-proliferative and cytostatic effects on fast proliferating cells and hence cancerous cells.

Alicyclobacillus spp. in the fruit juice industry: history, characteristics, and current isolation/detection procedures.

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Chang, Su-Sen; Kang, Dong-Hyun

2004-01-01

The first Alicyclobacillus spp. was isolated in 1982, and was originally thought to be strictly limited to thermophilic and acidic environments. Two years later, another Alicyclobacillus sp., A. acidoterrestris, was identified as the causative agent in spoilage of commercially pasteurized apple juice. Subsequent studies soon found that Alicyclobacillus spp. are soilborne bacteria, and do not strictly require thermophilic and acidic environments. Alicyclobacillus spp. posess several distinct characteristics; the major one is their ability to survive commercial pasteurization processes and produce off-flavors in fruit juices. The fruit juice industry has acknowledged Alicyclobacillus spp. as a major quality control target microorganism. Guaiacol and halophenols were identified as the offensive smelling agent in many Alicyclobacillus spp. related spoilage. Though the exact formation pathway of these off-flavors by Alicyclobacillus spp. are not yet identified, studies report that the presence of Alicyclobacillus spp. in the medium may be a major contributor to the formation of these off-flavors. Many identification methods and isolation media were developed in the last two decades. However, most of these methods were developed specifically for A. acidoterrestris, which was the first identified off-flavor producing Alicyclobacillus. However, recent studies indicate that other species of Alicyclobacillus may also produce guaiacol or the halophenols. In this respect, all Alicyclobacillus spp. should be monitored as potential spoilage bacteria in fruit juices. This article includes an overall review of the history of Alicyclobacillus spp., characteristics, suggested off-flavor production pathways, and commonly used identification methods for the currently identified Alicyclobacillus spp.

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

Energy Technology Data Exchange (ETDEWEB)

Oliveira, Aline Cristine Garcia de

2007-07-01

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

DRAGON FRUIT JUICE ADDITION IN PALM OIL-PUMPKIN EMULSION: PANELIST ACCEPTANCE AND ANTIOXIDANT CAPACITY

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Anton Rahmadi*

2017-12-01

Full Text Available Addition of dragon juice to emulsion products formulated from olein fraction of red palm oil and pumpkin juice was conducted as an effort to improve the taste thus it can be accepted by consumers. This study aims to (1 observe the acceptance of 60 panelists aged 17-21 years on the parameters of taste, aroma, mouthfeel, color, flavor and aroma of each contributing components of dragon fruit, palm oil, and raspberry flavor with the addition of dragon fruit juice at level 0 (control, 25, 50, and 75% (v/v, and (2 observe the changes in chemical components i.e. vitamin C and total titrable acids, total carotenoid by spectrophotometry, and antioxidant activity by 2,2-diphenyl-1-picrylhdrazyl (DPPH reduction method. The best formula was the one containing 75% (v/v of red dragon juice in fresh condition with vitamin C content of 19.32±0.62 mg/100 mL, antioxidant activity of 354.25±0.77 ppm, hedonic color, taste, and viscosity between favorable and very favorable. After 2 weeks of storage at room temperature (28±2ºC, the vitamin C, total carotene, and antioxidant activity of the mixture decreased by 29.72, 15.44, and 46.59%, res-pectively.

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

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Wong, Yen-Ming; Siow, Lee-Fong

2015-05-01

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

Effects of different fruit juices used as carbon source on cucumber ...

African Journals Online (AJOL)

Jane

2011-07-25

Jul 25, 2011 ... In this study, the effect of various commercial fruit juices (used as plant carbon source) was assessed on cucumber (Cucumis sativus L.) cv. Liza at seedling stage under aseptic conditions. Seeds were germinated on ½MS medium (within 2-days) under dark conditions. They were sub-cultured on MS0 (MS.

Characteristic of Fermented Drink from Whey Cheese with Addition of Mango (Mangifera x odorata) Juice

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Desnilasari, D.; Kumalasari, R.

2017-12-01

Whey cheese could be utilized become product such as fermented drink which is added by mango kweni juice to improve their acceptance. The aim of this research was to characterized physicochemical, sensory, and microbiology of fermented drink based on whey cheese with addition different concentration mango kweni juice of (0%, 5%, 10%, and 15%) by Lactobacillus casei. Color scale, viscosity, pH, total soluble solid, total free acid, fat, protein, total L. casei and sensory evaluation from panelist were examined after 24 hour of fermentation. Result showed that addition mango juice significantly affects the color scale, viscosity, pH, protein and number of L. casei of the product. The color of the product becomes more dark, red, and yellow. The product becomes more viscous. pH of the product become more acid and reduces protein content. Respectively total number of L. casei of the product increased 1 log. But addition of mango juice significantly did not affect sensory acceptance, total soluble solid, total free acid, and fat of the product. Sensory acceptance of the product range in dislike slightly and slightly like score that means formulation of the product need to be improved again.

Evaluation of drinks contribution to energy intake in summer and winter.

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Malisova, Olga; Bountziouka, Vassiliki; Zampelas, Antonis; Kapsokefalou, Maria

2015-05-15

All drinks hydrate and most also provide nutrients and energy. Our objective was to evaluate the contribution of drinks to total energy intake in summer and winter. Data were obtained using the Water Balance Questionnaire (WBQ) from a sample of the general population in Athens, Greece (n = 984), 473 individuals (42 ± 18 years) in summer and 511 individuals (38 ± 20 years) in winter stratified by sex and age. The WBQ embeds a semi-quantitative food frequency questionnaire of 58 foods and the Short International Physical Activity Questionnaire. Data were analyzed for the contribution of drinks to total energy intake. In winter, total energy intake was 2082 ± 892 kcal/day; energy intake from drinks was 479 ± 286 kcal/day and energy expenditure 1860 ± 390 kcal/day. In summer, total energy intake was 1890 ± 894 kcal/day, energy intake from drinks 492 ± 499 kcal/day and energy expenditure 1830 ± 491 kcal/day. Energy intake from drinks in summer was higher than in winter (p drinks, milk, chocolate milk and alcoholic drinks contributed approximately 75% of energy from drinks. Fruit juice and sugar-sweetened drinks, including soft drinks and fruit juice based drinks, were consumed less frequently contributing up to 25% of drink energy intake. Drinks contribute approximately 1/4 of total energy intake depending on the energy content of the drink and frequency of consumption. Coffee, dairy and alcoholic drinks were the main energy contributors.

Direct surface plasmon resonance immunosensing of pyraclostrobin residues in untreated fruit juices.

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Mauriz, E; García-Fernández, C; Mercader, J V; Abad-Fuentes, A; Escuela, A M; Lechuga, L M

2012-12-01

A surface plasmon resonance (SPR) immunoassay for on-line detection of the strobilurin fungicide pyraclostrobin in untreated fruit juices is presented. The analysis of pyraclostrobin residues is accomplished in apple, grape, and cranberry samples by monitoring the recognition events occurring separately in a two-channel home-made SPR biosensor. Covalent coupling of the analyte derivative results in a reversible method, enabling more than 80 measurements on the same sensor surface. Optimization of the immunoassay conditions provides limits of detection as low as 0.16 μg L(-1). The selectivity and reproducibility of the analysis is ensured by studying both non-specific interactions with unrelated compounds and inter-assay coefficients of variation. Excellent recovery ranging from 98 to 103% was achieved by a simple 1:5 dilution of fruit juice with assay buffer before the analysis. The lack of previous cleaning and homogenization procedures reduces the analysis time of a single food sample to only 25 min, including the regeneration cycle.

[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.

The Analgesic Effect of Pineapple Fruit Juice on Mice

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Ainul Atiqah binti Hilmi

2014-08-01

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

Local indigenous fruit-derived juices as alternate source of acidity regulators.

Science.gov (United States)

D'souza, Cassandra; Fernandes, Rosaline; Kudale, Subhash; Naik, Azza Silotry

2018-03-01

Acidity regulators are additives that alter and control food acidity. The objective of this study was to explore local indigenous fruits as sources of natural acidity regulators. Juices extracted from Garcinia indica (kokum), Embilica officinalis (amla) and Tamarindus indica (tamarind) were used as acidulants for media such as coconut milk and bottle gourd juice. The buffering capacity β, acid composition, antioxidant activity and shelf-life study of the acidified media were estimated. Potentiometric titration showed G. indica to possess the highest buffering capacity in both ranges. High-performance liquid chromatography analysis showed T. indica contained a high level of tartaric acid (4.84 ± 0.01 mg g -1 ), while G. indica had citric acid (22.37 ± 0.84 mg g -1 ) and E. officinalis had citric acid (2.75 ± 0.02 mg g -1 ) along with ascorbic acid (2.68 ± 0.01 mg g -1 ). 1,1-Diphenyl-2-picrylhydrazyl scavenging activity was high for E. officinalis (91.24 ± 0.66%) and T. indica (90.93 ± 0.817%) and relatively lower for G. indica (34.61 ± 3.66%). The shelf-life study showed total plate count to be within the prescribed limits up to a week, in accordance with safety regulations. This investigation confirmed the suitability of indigenous fruit juices as alternatives to existing acidity regulators. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Baccaurea angulata fruit juice reduces atherosclerotic lesions in diet-induced Hypercholesterolemic rabbits.

Science.gov (United States)

Ibrahim, Muhammad; Ahmed, Idris Adewale; Mikail, Maryam Abimbola; Ishola, Afeez Adekunle; Draman, Samsul; Isa, Muhammad Lokman Md; Yusof, Afzan Mat

2017-07-07

Atherosclerosis is the most common disease of large and medium-sized arteries linked to oxidative stress, dyslipidemia as well as chronic inflammation. The aim of this study was to evaluate the potential health benefits of Baccaurea angulata (BA) fruit juice on the aorta of diet-induced hypercholesterolemic rabbits, to detect an accumulation of fatty streak and evaluate the percentage of atherosclerotic lesion accrued. Thirty-five healthy male adults New Zealand White rabbits were assigned to seven different groups. Four groups were fed 1% cholesterol diet and 0, 0.5, 1.0, and 1.5 mL of BA fruit juice per kg of rabbit daily (atherogenic groups), while the other three groups were fed commercial rabbit pellet and 0, 0.5, and 1.0 mL of juice per kg of rabbit daily (normocholesterolemic groups) for 90 days. The thoracic and abdominal aorta between the heart origin and bifurcation into iliac arteries of all the rabbits were carefully removed and analyzed accordingly. The supplementation of the high-cholesterol diet of hypercholesterolemic rabbits with only 0.5 mL BA/kg rabbit per day significantly (p < 0.001) improved aortic lipid profile, attenuated aortic fatty streak development and reduced intima thickening. Higher BA doses used (1.0 and 1.5 mL/kg rabbit per day) also significantly (p < 0.001) decreased further the development of aortic fatty streaks, reduced the thickening of the tunica intima layer and preserved endothelial healing following arterial injury. Therefore, BA fruit is a potential novel functional food with effective anti-inflammatory, anti-atherogenic and hypocholesterolemic activities.

District Policies and Practices Vary in Their Association With Adolescents' Consumption of Milk and 100% Fruit Juice.

Science.gov (United States)

Sliwa, Sarah A; Miller, Gabrielle F; Brener, Nancy D; Park, Sohyun; Merlo, Caitlin L

2017-05-01

Researchers previously examined the relationship between school beverage policies and sugar-sweetened beverage (SSB) consumption. This study addressed a research gap by examining cross-sectional associations between district-level policies and practices and U.S. high school students' consumption of milk and 100% fruit juice. Data from the 2012 School Health Policies and Practices Study and 2013 Youth Risk Behavior Surveillance System were linked for 12 large urban school districts. Outcome variables were daily milk consumption (≥1 glass/day) and 100% fruit juice consumption (≥1 time/day). Exposure variables were five district policies (i.e., restrict SSB sales, maintain closed campuses, offer/sell healthful alternatives, restrict promotional products, and require nutrition education). Logistic regression models estimated the odds of consuming milk or 100% fruit juice daily, conditional on the policies and adjusting for sex, race/ethnicity, grade level, weight status, and district free/reduced-price lunch eligibility (n = 23,173). Students in districts that required/recommended restricting the times of SSB sales had 55% higher (adjusted odds ratio [AOR], 1.55; 95% confidence interval [CI], 1.28-1.87) odds of consuming ≥1 glass/day of milk than students in districts without this policy. Closed campus policies were associated with lower odds of consuming milk (AOR, .72; 95% CI, .63-.82) and higher odds of consuming juice (AOR, 1.27; 95% CI, 1.07-1.50). Policies requiring/recommending that districts offer/sell healthful alternatives were associated with lower odds of consuming 100% fruit juice daily. Results suggest that restricting SSB sales may support adolescents' milk consumption. Future studies should assess whether the implementation of federal standards that further restrict SSB sales in school leads to increased milk consumption. Published by Elsevier Inc.

Antioxidant and antimicrobial effects of kordoi (Averrhoa carambola) fruit juice and bamboo (Bambusa polymorpha) shoot extract in pork nuggets.

Science.gov (United States)

Thomas, R; Jebin, N; Saha, R; Sarma, D K

2016-01-01

Pork nuggets with 'very good' acceptability was processed by incorporating kordoi (Averrhoa carambola) fruit juice and bamboo (Bambusa polymorpha) shoot extract, and their physical, chemical, microbiological and sensorial characteristics were evaluated during 35 days storage under refrigeration. Addition of kordoi fruit juice (4%) and bamboo shoot extract (6%) had a significant effect on the pH, moisture, protein, fat, fiber, instrumental color values and texture profiles of nuggets. Nuggets with juice and extract had significantly lower TBARS values towards the end of the storage period compared to the control. Microbial and sensory qualities of nuggets were significantly improved by the addition of juice and extract. Incorporation of juice and extract at 4% and 6% levels, respectively, increased the storage life of pork nuggets by at least two weeks, i.e. from 21 days to 35 days at 4 ± 1 °C compared to the control. Copyright © 2015 Elsevier Ltd. All rights reserved.

Monitoring and risk assessment of pesticides in fresh omija (Schizandra chinensis Baillon) fruit and juice.

Science.gov (United States)

Jeong, Hye Ran; Lim, Sung Jin; Cho, Jae Young

2012-02-01

Schizandra chinensis Baillon, or omija, is a fruit native to northeast Asia that is cultivated in South Korea and China. Fresh omija fruit has been used in beverages, traditional East Asian medicine and cosmetics because of its complex flavor and pharmacological effectiveness. The objective of this study was to analyze residue levels of 33 kinds of pesticides on fresh omija fruits and in omija juices produced in South Korea. A risk assessment of the pesticides in omija juice was conducted by calculating EDI and ADI. Most of the pesticide levels were below the LOD in fresh omija fruits. Among the detected compounds, the most frequently detected pesticide was ethoprophos. The EDIs of ethoprophos, pendimethalin and hexaconazole were 5.89E-03, 7.08E-04 and 4.73E-05, respectively. The percent of EDI to ADI of ethoprophos, pendimethalin and hexaconazole was 28.0%, 13.6% and 4.5%, respectively. The results of this research concluded that the detected pesticides are not harmful to human beings. Published by Elsevier Ltd.

[Comparative characteristics of the isotopic D/H composition and antioxidant activity of freshly squeezed juices from fruits and vegetables grown in different geographical regions].

Science.gov (United States)

Bykov, M I; Dzhimak, S S; Basov, A A; Arcybasheva, O M; Shashkov, D; Baryshev, M G

2015-01-01

Data presented in this paper reflect changes in antioxidant activity, the content of prooxidant factors and deuterium concentration in freshly squeezed juices from fruits and vegetables grown in different climatic regions (10 samples of juices from wholesale and retail trade network of 8 kinds of vegetables and fruits, 28 manufacturers from 14 countries). Determination of the concentration of deuterium was performed using a nuclear magnetic resonance spectrometer. Total antioxidant activity of fresh juices was determined amperometrically after dilution in 2.2 mM H3PO4 in a ratio of 1:100. Prooxidant performance was evaluated by a maximum and area of flash of chemiluminescence induced by the introduction of 0.3% hydrogen peroxide. It was found that the antioxidant activity of fresh juice from fruits and vegetables grown within the same climatic region can differ by several times. In this case, most of the fruits and vegetables of russian producers were not inferior, than antioxidant activity of the fresh juices from the same plant products grown abroad. It should be noted that the indicators of the antioxidant activity of fresh juice from Russian pears exceeded this indicator of all fresh juices from pears, imported from Argentina, South Africa and the United States of America by 21.1, 30.4 and 32.7%, respectively. In assessing the prooxidant properties of fresh juices should be noted the almost complete absence of factors with prooxidant nature only in 36% of the studied fresh juices, whose maximum performance and area of flash of chemiluminescence were less than 0.1%, including a pear and apple juices from the russian production. It should be noted that the area of chemiluminescence of the juice from potatoes, grown in Russia, was at 103.1 and 115.2% lower than in juice obtained respectively from potatoes produced in Israel and Egypt (pcomposition of fresh juices it was found that the highest deuterium content was in the juice from the pears, imported from

Associação entre consumo de refrigerantes, sucos e leite, com o índice de massa corporal em escolares da rede pública de Niterói, Rio de Janeiro, Brasil Association between consumption of soft drinks, fruit juice, and milk and body mass index among public school students in Niterói, Rio de Janeiro State, Brazil

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Fernanda de Albuquerque Melo Nogueira

2009-12-01

Full Text Available Avaliou-se a associação entre o consumo de refrigerantes, sucos e leite, com o índice de massa corporal (IMC em 1.423 estudantes, entre 9 e 16 anos, de escolas públicas de Niterói, Rio de Janeiro, Brasil. O consumo de bebidas foi avaliado por meio do recordatório alimentar de 24 horas e questionário de freqüência de consumo alimentar. Peso e estatura foram coletados para o cálculo do IMC. As análises de regressão linear foram estratificadas por sexo e ajustadas por atividade física, idade e efeito do conglomerado (classes. Verificou-se associação positiva entre freqüência de consumo de refrigerante e idade (p = 0,05 e negativa entre consumo de leite e idade (p = 0,004. Apenas para as meninas, o IMC associou-se positivamente com o consumo de sucos (β = 0,02; p = 0,03. Para as outras bebidas não foram encontradas associações entre IMC e freqüência usual de consumo. O consumo de refrigerantes e sucos representou cerca de 20% do total de energia média consumida diariamente. Os resultados indicam que esforços para reduzir a ingestão de energia por meio de bebidas devem enfatizar também os sucos.The association between consumption of soft drinks, fruit juice, and milk and body mass index (BMI was evaluated in 1,423 students 9 to 16 years of age from public schools in Niterói, Rio de Janeiro State, Brazil. Beverage intake was measured using 24-hour recall and a food frequency questionnaire. Weight and height were measured to calculate BMI. Regression analyses took into account the cluster (classes effect. Analyses were stratified by gender and adjusted for physical activity and age. The results showed a positive association between soft drink intake and age (p = 0.05 and a negative association between milk and age (p = 0.004. For girls only, there was a significant association between frequent fruit juice intake and BMI (β = 0.02; p = 0.03. For the other beverages, there were no significant associations between BMI and

Glutathione S-transferase M1 and T1 gene polymorphisms with consumption of high fruit-juice and vegetable diet affect antioxidant capacity in healthy adults.

Science.gov (United States)

Yuan, Linhong; Zhang, Ling; Ma, Weiwei; Zhou, Xin; Ji, Jian; Li, Nan; Xiao, Rong

2013-01-01

To our knowledge, no data have yet shown the combined effects of GSTM1/GSTT1 gene polymorphisms with high consumption of a fruit and vegetable diet on the body's antioxidant capacity. A 2-wk dietary intervention in healthy participants was conducted to test the hypothesis that the antioxidant biomarkers in individuals with different glutathione-S-transferases (GST) genotypes will be different in response to a high fruit-juice and vegetable diet. In our study, 24 healthy volunteers with different GST genotypes (12 GSTM1+/GSTT1+ and 12 GSTM1-/GSTT1- participants) consumed a controlled diet high in fruit-juice and vegetables for 2 wk. Blood and first-void urine specimens were obtained at baseline, 1-wk, and 2-wk intervals. The antioxidant capacity-related biomarkers in blood and urine were observed and recorded at the scheduled times. Erythrocyte GST and glutathione reductase (GR) activities response to a high fruit-juice and vegetable diet are GST genotype-dependent. Two weeks on the high fruit-juice and vegetable diet increased GST and GR activities in the GSTM1+/GSTT1+ group (P juice and vegetable diet than GSTM1-/GSTT1- participants. The diet intervention was effective in enhancing glutathione peroxidase and catalase activities in all participants (P 0.05). The effects of a diet rich in fruit-juice and vegetables on antioxidant capacity were dependent on GSTM1/GSTT1 genotypes. Copyright © 2013 Elsevier Inc. All rights reserved.

An acidic pectin lyase from Aspergillus niger with favourable efficiency in fruit juice clarification.

Science.gov (United States)

Xu, S X; Qin, X; Liu, B; Zhang, D Q; Zhang, W; Wu, K; Zhang, Y H

2015-02-01

The pectin lyase gene pnl-zj5a from Aspergillus niger ZJ5 was identified and expressed in Pichia pastoris. PNL-ZJ5A was purified by ultrafiltration, anion exchange and gel chromatography. The Km and Vmax values determined using citrus pectin were 0.66 mg ml(-1) and 32.6 μmol min(-1) mg(-1) , respectively. PNL-ZJ5A exhibited optimal activity at 43°C and retained activity over 25-50°C. PNL-ZJ5A was optimally active at pH 5 and effective in apple juice clarification. Compared with controls, PNL-ZJ5A increased the fruit juice yield significantly. Furthermore, PNL-ZJ5A reduced the viscosity of apple juice by 38.8% and increased its transmittance by 86.3%. PNL-ZJ5A combined with a commercial pectin esterase resulted in higher juice volume. © 2014 The Society for Applied Microbiology.

Australian print news media coverage of sweet, non-alcoholic drinks sends mixed health messages.

Science.gov (United States)

Bonfiglioli, Catriona; Hattersley, Libby; King, Lesley

2011-08-01

This study aimed to analyse the contribution of Australian print news coverage to the public profile of sweet, non-alcoholic beverages. News media portrayal of health contributes to individuals' decision-making. The focus on sugar-sweetened beverages reflects their contribution to excessive energy intake. One year's coverage of sweet, non-alcoholic beverages by major Australian newspapers was analysed using content and frame analysis. Research questions addressed which sweet drinks are most prominently covered, what makes sweet drinks newsworthy and how are the health aspects of sweet drinks framed? Fruit juice was the most widely covered sweet drink, closely followed by carbonated, sugar-sweetened soft drinks. Overall coverage was positively oriented towards sweet drinks, with fruit juice primarily portrayed as having health benefits. Some coverage mentioned risks of sweet drinks, such as obesity, tooth decay, metabolic syndrome and heart attack. Sweet drinks often enjoy positive coverage, with their health benefits and harms central to their ability to attract journalists' attention. However, the mix of coverage may be contributing to consumer confusion about whether it is safe and/or healthy to consume sweet non-alcoholic drinks. Framing of sweet drinks as healthy may undermine efforts to encourage individuals to avoid excess consumption of energy-dense drinks which offer few or minimal health benefits. © 2011 The Authors. ANZJPH © 2011 Public Health Association of Australia.

Hyperspectral diffuse reflectance for determination of the optical properties of milk and fruit and vegetable juices

Science.gov (United States)

Qin, Jianwei; Lu, Renfu

2005-11-01

Absorption and reduced scattering coefficients are two fundamental optical properties for turbid biological materials. This paper presents the technique and method of using hyperspectral diffuse reflectance for fast determination of the optical properties of fruit and vegetable juices and milks. A hyperspectral imaging system was used to acquire spatially resolved steady-state diffuse reflectance over the spectral region between 530 and 900 nm from a variety of fruit and vegetable juices (citrus, grapefruit, orange, and vegetable) and milks with different fat levels (full, skim and mixed). The system collected diffuse reflectance in the source-detector separation range from 1.1 to 10.0 mm. The hyperspectral reflectance data were analyzed by using a diffusion theory model for semi-infinite homogeneous media. The absorption and reduced scattering coefficients of the fruit and vegetable juices and milks were extracted by inverse algorithms from the scattering profiles for wavelengths of 530-900 nm. Values of the absorption and reduced scattering coefficient at 650 nm were highly correlated to the fat content of the milk samples with the correlation coefficient of 0.990 and 0.989, respectively. The hyperspectral imaging technique can be extended to the measurement of other liquid and solid foods in which light scattering is dominant.

MEMPELAJARI KARAKTERISTIK SARI BUAH DARI MENGKUDU (Morinda citrifolia Linn. YANG DIHASILKAN MELALUI FERMENTASI [Characteristic of Noni (Morinda citrifolia Linn Fruit Juice Produced by Fermentation

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Ivonne P Kusuma3

2003-08-01

Full Text Available Fermentation is one of the methods to get noni juice. In this research, noni is fermented in hanged system and submerged system for 1, 2, 3, and 4 weeks. The result showed the longer fermentation increased pH, alcohol content, turbidity, viscosity, microbial content, and decrease ascorbic acid and acid content, soluble solid content, color and flavor acceptance. Differennt system fermentation affected percent yield, soluble solid content, turbidity of juice, panels opinion to color significantly. Noni juice of submerged system has higher percent yield, higher soluble solid content, turbidity, but provided lighter color than noni juice of hanged system. Juice of submerged system is better than hanged system. Juice from three weeks fermentation indicated changes of metabolism activity which is shown by some characteristic changes. Fruit juice made by submerged fermentation system had more diverse compounds than fruit juice without fermentation.

Efficacy and Stability studies of microbial folate fortified fruit juices prepared using probiotic microorganism.

Science.gov (United States)

Deep, S; Ojha, S; Kundu, S

2017-07-31

Folate, natural form of water soluble vitamin folic acid, is significant for humans as involved in most important metabolic reactions i.e. nucleotide synthesis and amino acid inter conversions. Thus its deficiency causes neural tube defects in newborns and cardiovascular diseases, and cancers. Humans cannot synthesize folate de novo so consumption through diet is essential. Natural food sources, supplements and fortified food products are the choices available to complete the Daily recommended intake. However microbial fortification using probiotics recently gained wide attention due to dual advantage of natural food matrix with enhanced folate content along with the probiotics benefits. Current study was focused on the microbial fortification of fruit juices and their efficacy and stability studies. Freshly filtered orange and tomato juice was prepared and inoculated with Streptococcus thermophilus NCIM 2904. Incubation was done at 40°C and samples were collected at different time interval. Folate extraction was done using human plasma and content was measured by microbiological assay using Lactobacillus casei NCIM No. 2364. Efficacy and stability studies were carried out to ensure the quality of juices to be consumed in terms of folate content, viable cell count and pH after 4 weeks of storage at low temperature. Positive results were observed as folate content was quite stable whereas viable cell count was also found to be significant till some time without adding any preservatives. The results indicated that fortified fruit juices could be used as probiotic beverages with enhanced folate content.

Juices in the diet of a child and an adult: Their significance for health

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S. V. Belmer

2016-01-01

Full Text Available Juices are of great importance in human rational nutrition during the first years of life. In accordance with the generally accepted recommendations, they are introduced into the infant diet no earlier than 4 months of age, usually after the first complementary foods. Juices provide essential macro- and micronutrients for the infant, promote his/her adaptation to a new eating pattern, and play an important role in the formation of taste preferences and food programming. Juices are a source of vitamins (primarily vitamin C, some minerals (iron, fibers, and water. At the same time, juices contain significant amount of other organic compounds important for the human body, such as polyphenols that are an important component of plant products. They are present in vegetables and fruits, both fresh foods and drinks. Polyphenols include phenolic acid and flavonoids: flavonols (catechins and proanthocyanidines, anthocyanins, etc. Fruit juices contain an average of 34 mg/ 100 ml polyphenols and tomato juice does 69 mg/100 ml. Polyphenols play the most important role in the body’s antioxidant defense mechanisms. Their anti-atherogenic and anti-cancer effects (reducing the risk of myocardial infarction and that of lung and rectal cancers are shown in the long term.

Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives.

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Speranza, Barbara; Petruzzi, Leonardo; Bevilacqua, Antonio; Gallo, Mariangela; Campaniello, Daniela; Sinigaglia, Milena; Corbo, Maria Rosaria

2017-06-01

The production of value-added and/or functional juices has increased significantly in recent years, following an increased consumer demand to promote health and/or prevent disease through diet and nutrition. Micro and nano-encapsulation are promising technologies to protect and deliver sensitive compounds, allowing a controlled release in the target sites. This paper offers an overview of current applications, limits and challenges of encapsulation technologies in the production of fruit and vegetable juices, with a particular emphasis on products derived from different botanical sources. © 2017 Institute of Food Technologists®.

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

OpenAIRE

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

2011-01-01

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

Analysis of Dental Enamel Surface Submitted to Fruit Juice Plus Soymilk by Micro X-Ray Fluorescence: In Vitro Study

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Janaína Salmos Brito

2016-01-01

Full Text Available Objective. This paper aimed to analyze the in vitro industrialized fruit juices effect plus soy to establish the erosive potential of these solutions. Materials and Methods. Seventy bovine incisors were selected after being evaluated under stereomicroscope. Their crowns were prepared and randomly divided into 7 groups, using microhardness with allocation criteria. The crowns were submitted to the fruit juice plus soy during 15 days, twice a day. The pH values, acid titration, and Knoop microhardness were recorded and the specimens were evaluated using X-ray microfluorescence (µXRF. Results. The pH average for all juices and after 3 days was significantly below the critical value for dental erosion. In average, the pH value decreases 14% comparing initial time and pH after 3 days. Comparing before and after, there was a 49% microhardness decrease measured in groups (p<0.05. Groups G1, G2, G5, and G6 are above this average. The analysis by μXRF showed a decrease of approximately 7% Ca and 4% P on bovine crowns surface. Florida (FL statistical analysis showed a statistically significant 1 difference between groups. Thus, a tooth chance to suffer demineralization due to industrialized fruit juices plus soy is real.

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

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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.

Effect of Baobab ( Adansonia digitata L.) Fruit Pulp Drink on Iron ...

African Journals Online (AJOL)

Objective: To determine the effect of consuming baobab fruit pulp drink with the diet on iron status of school children. Materials and Methods: Baobab fruit pulp was scrapped from the seeds and mixed with water in the ratio of 1:2 (w/v) to produce a refreshing drink. One hundred and forty two school children 6-8 yrs involved ...

Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods

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Jiří Mlček

2016-10-01

Full Text Available The purpose of the natural drinks production is the preservation of biologically active compounds in maximal amount in prepared drinks. The issue is the loss of these substances due to conventional conservation methods, such as pasteurization. Pascalization, a conservation method using high pressure, performs a new trend in conservation. According to available research, it causes only a minimal loss of bioactive compounds. Influence of conservation technology of fruit and vegetable beverages on the content of bioactive substances - polyphenols, flavonoids and on their antioxidative activity has been investigated. Their content has been compared in fresh juice samples, in samples conserved by pasteurization and after the appliance of high pressure treatment - pascalization (HPP. HPP has a positive effect on total antioxidative capacity of juices - broccoli with apple (increase of the amount from 189.12 mg.100 mL-1 to 217.12 mg.100 mL-1 and beetroot and on total polyphenol content within all samples of beverages except from carrot juice. Decrease of the amounts of flavonoids has been observed within all beverages. For drinks after pasteurization treatment there is evident the decrease of total polyphenols content and total antioxidant activity, besides carrot juice, where the antioxidant capacity value had increased from 37.24 to 43.14 mg.100 mL-1. The flavonoid content of fruit and vegetable juices after heat treatment had increased only in the juice prepared from broccoli with apple (from 40.71 mg.100 mL-1 to 45.14 mg.100 mL-1, the content in other juices had decreased. However, the decrease of the flavonoid content is lower after heat treatment in comparison to HPP, except the samples of cabbage juice with apple. With the exception of flavonoids, HPP has been proved as a gentle conservation technology enabling preserving higher amounts of bioactive substances with antioxidative properties if compared with the heat treatment. For the samples

Preparation of contemporary dishes and a functional drink using Japan's heirloom vegetable, Katsura-uri

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Azusa Sasaki

2018-03-01

Full Text Available Background: The fruit of Katsura-uri, traditionally used in the preparation of pickles in Japan, is facing an extinction crisis. In addition to the traditional dishes prepared from Katsura-uri, alternative dishes using the fruit should be devised to increase consumer demands for the protection of the heirloom vegetable. We attempted designing new Katsura-uri contemporary dishes and assessed the application of Katsura-uri juice as a functional drink without raising blood glucose levels. Methods: Cooking experiments were conducted with Katsura-uri in its ripening stages, based on the advice from a licensed chef and a registered dietitian in Japan. In the questionnaire-based sensory evaluation, consumer acceptability of Katsura-uri juice was assessed. The blood glucose levels were measured after healthy volunteers consumed the juice. Results: We demonstrated six new Katsura-uri dishes. In the questionnaire-based sensory evaluation of Katsura-uri juice, the assessment values for taste and fragrance were high. In human trials, the levels of incremental area under the curve and glucose spike were significantly lower after consumption of Katsura-uri juice, as compared to those after consumption of muskmelon juice. Conclusion: Katsura-uri-containing contemporary dishes and juice would help continue the consumption of the vegetable. Based on the results of the questionnaire, we also concluded that the use of Katsura-uri as a functional drink without raising blood glucose levels is superior to its use as contemporary dishes. These findings provide useful strategies to protect Katsura-uri from extinction. Keywords: Blood glucose, Diabetes, Functional food, Heirloom vegetable, Traditional customs

Global, Regional, and National Consumption of Sugar-Sweetened Beverages, Fruit Juices, and Milk: A Systematic Assessment of Beverage Intake in 187 Countries

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Khatibzadeh, Shahab; Shi, Peilin; Lim, Stephen; Andrews, Kathryn G.; Engell, Rebecca E.; Ezzati, Majid; Mozaffarian, Dariush

2015-01-01

Background Sugar-sweetened beverages (SSBs), fruit juice, and milk are components of diet of major public health interest. To-date, assessment of their global distributions and health impacts has been limited by insufficient comparable and reliable data by country, age, and sex. Objective To quantify global, regional, and national levels of SSB, fruit juice, and milk intake by age and sex in adults over age 20 in 2010. Methods We identified, obtained, and assessed data on intakes of these beverages in adults, by age and sex, from 193 nationally- or subnationally-representative diet surveys worldwide, representing over half the world’s population. We also extracted data relevant to milk, fruit juice, and SSB availability for 187 countries from annual food balance information collected by the United Nations Food and Agriculture Organization. We developed a hierarchical Bayesian model to account for measurement incomparability, study representativeness, and sampling and modeling uncertainty, and to combine and harmonize nationally representative dietary survey data and food availability data. Results In 2010, global average intakes were 0.58 (95%UI: 0.37, 0.89) 8 oz servings/day for SSBs, 0.16 (0.10, 0.26) for fruit juice, and 0.57 (0.39, 0.83) for milk. There was significant heterogeneity in consumption of each beverage by region and age. Intakes of SSB were highest in the Caribbean (1.9 servings/day; 1.2, 3.0); fruit juice consumption was highest in Australia and New Zealand (0.66; 0.35, 1.13); and milk intake was highest in Central Latin America and parts of Europe (1.06; 0.68, 1.59). Intakes of all three beverages were lowest in East Asia and Oceania. Globally and within regions, SSB consumption was highest in younger adults; fruit juice consumption showed little relation with age; and milk intakes were highest in older adults. Conclusions Our analysis highlights the enormous spectrum of beverage intakes worldwide, by country, age, and sex. These data are

Application of Cross-Flow Filtration Technique in Purification and Concentration of Juice from Vietnamese Fruits

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Huynh Cang Mai

2017-09-01

Full Text Available This study is to offer a 1st insight in the use of membrane process for the purification and concentration of Vietnamese fruit juices: cashew apple (Anacardium occidentale Line., dragon fruit (Cactus hémiépiphytes, pineapple (Ananas comosus, pomelo (Citrus grandis L., and gac aril oil (Momordica cochinchinensis Spreng.. On a laboratory scale, the effect of different operating parameters such as trans-membrane pressures (TMP, temperature and membrane pore sizes on permeate flux was determined in order to optimize process conditions that would ensure acceptable flux with adequate juice quality. The quality of the samples coming from the ultrafiltration (UF process was evaluated in terms of: total soluble solids (TSS, suspended solids (SS, and vitamin C. For example, the purification process of cashew apple juice by cross-flow filtration was optimized at 0.5 μm membrane pore size, 2.5 bars TMP, and 60 min filtration time. Besides, this technique was applied to enhance carotenoids concentration from gac oil. Optimum conditions for a high permeate flux and a good carotenoids retention are 5 nm, 2 bars, and 40 °C of membrane pore size, TMP, and temperature, respectively. Carotenoids were concentrated higher than that in feeding oil.

Study of intramolecular isotope heterogeneity of organic oxy acids in order to detect sophisticated wines and juice drinks

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Kuzmina Helen

2014-01-01

Full Text Available According to International Code of Oenological Practices it is allowed to use acide L(+tartrique for wine acidification, while use of synthetic dihydroxysuccinic acid is forbidden. Today it is impossible to differentiate natural dihydroxysuccinic acid from synthetic one by standard techniques. Even by using very sensitive method of isotope mass spectrometry certain difficulties emerge because total isotope characteristics of carbon of dihydroxysuccinic acid of different nature have the same values. However, isotope characteristics of carbon of intramolecular structural groups of dihydroxysuccinic acid made of different raw materials differ significantly. This allows specifying the nature of dihydroxysuccinic acid that is used for making of wines and juice drinks. In Russia, scientific and research institute of beer brewing and wine-making industry carried out a work for studying isotope characteristics of intramolecular isotope heterogeneity of dihydroxysuccinic acid from different origins in order to identify wines and juice drinks. Isotope characteristics of organic oxy acids from different origins were studied including them obtained by synthetic way and numeric range of value δ13 C,‰ were specified. The obtained results allow performing identification tests of wines and juice drinks to find out the products that contain not specified additives as that allowed for its use in production process.

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...

Childhood obesity and the consumption of 100% fruit juice: Where are the evidence-based findings?

Science.gov (United States)

With every food or beverage that contributes to total energy intake, it is important to weigh the contribution of the food or beverage to diet and health. Consumers of 100% fruit juice (FJ) showed better nutrient intake, nutrient adequacy, and diet quality than nonconsumers, suggesting that 100% FJ ...

Comparative Analysis of the Volatile Fraction of Fruit Juice from Different Citrus Species

Science.gov (United States)

Alamar, M. Carmen; Gutiérrez, Abelardo; Granell, Antonio

2011-01-01

The volatile composition of fruit from four Citrus varieties (Powell Navel orange, Clemenules mandarine, and Fortune mandarine and Chandler pummelo) covering four different species has been studied. Over one hundred compounds were profiled after HS-SPME-GC-MS analysis, including 27 esters, 23 aldehydes, 21 alcohols, 13 monoterpene hydrocarbons, 10 ketones, 5 sesquiterpene hydrocarbons, 4 monoterpene cyclic ethers, 4 furans, and 2 aromatic hydrocarbons, which were all confirmed with standards. The differences in the volatile profile among juices of these varieties were essentially quantitative and only a few compounds were found exclusively in a single variety, mainly in Chandler. The volatile profile however was able to differentiate all four varieties and revealed complex interactions between them including the participation in the same biosynthetic pathway. Some compounds (6 esters, 2 ketones, 1 furan and 2 aromatic hydrocarbons) had never been reported earlier in Citrus juices. This volatile profiling platform for Citrus juice by HS-SPME-GC-MS and the interrelationship detected among the volatiles can be used as a roadmap for future breeding or biotechnological applications. PMID:21818287

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) ...

The level of Escherichia coli contamination in foods and drinks sold at canteens campus

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Dewi Susanna

2011-02-01

Full Text Available Background: Bacterial contamination is a common phenomenon in foods served in campus canteens and my cause physical illness which will affect academic activity. The aim of this study was to rank the level of Escherichia coli contamination in food and drink in campus canteens.Methods: Forty nine (49 foods and 24 types of drink were examined using conventional agar broth method for calculation of most probable number (MPN. The steps of the mothod were presumptive test for coliforms, fecal coliforms and E. coli, confirmes test for coliforms, fecal coli and E. coli and then completed test for E. coli. An analysis for contamination by E. coli in meals, utensils, and on the hands of the server was also undertaken. The data analyzed in percentage and rank all type of foods and drinks, also rank based on the location.Results: Almost all type of meals was contaminated. Meals with chili sauce were the most risky from the contamination of E. coli (90.15 %, then followed by dry meals (38.89%, while the wet meals were the the most unrisky meals. In  drinks, the highest was lacy juice, followed by jambu (guava juice, then Sirsak and Orange juices on the third rank, while the mango juice was the lowest contamination. Melon juice, cappucino and fruit-coctail did not have E. coli  contamination.Conclusion: The contamination in the top three rank of contamination could be from the utensils used and foodhandler. (Med J Indones 2011; 20:66-70Keywords: campus, canteen, drink, Escherichia coli, food

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.)

Development of a Handmade Conductivity Measurement Apparatus and Application to Vegetables and Fruits

Science.gov (United States)

Set, Seng; Kita, Masakazu

2014-01-01

This paper describes the development of a simple handmade conductivity measurement apparatus based on a Kohlrausch bridge with inexpensive materials. We have examined the reliability of this apparatus with standard solutions and then measured juices of vegetables and fruits as well as a sports drink. Comparisons to total alkali content as…

Psychosocial and demographic predictors of fruit, juice and vegetable consumption among 11-14-year-old Boy Scouts

Science.gov (United States)

Psychosocial and demographic correlates of fruit, juice, and vegetable (FJV) consumption were investigated to guide how to increase FJV intake. Experimental design consisted of hierarchical multiple regression analysis of FJV consumption on demographics and psychosocial variables. Subjects were boys...

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

Science.gov (United States)

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

2004-01-01

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

Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages.

Science.gov (United States)

Oteiza, Juan Martin; Soto, Silvina; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson S; Giannuzzi, Leda

2014-02-17

This study aimed to report the incidence of Alicyclobacillus and Alicyclobacillus acidoterrestris in apple and pear flavorings (n=42) and to assess the effect of guaiacol-producing A. acidoterrestris strains on apple flavorings stored at 4, 20 and 45 °C. A real-time polymerase chain reaction (RT-PCR) method was used for simultaneous confirmation of alicyclobacilli. A total of six isolates were identified as A. acidoterrestris, and only one strain was not able to produce guaiacol. The storage of apple flavoring at the optimum growth temperature of A. acidoterrestris (45 °C) resulted in the reduction in the spores' counts within 30 days of storage. On the other hand, during chilling (4 °C) and ambient storage conditions (20 °C) the counts of spores that remained stable for up to 60 days. An A. acidoterrestris strain inoculated in flavoring and further added to apple juice was able to grow and produce guaiacol in high amounts between 1-7 days of storage at 30 °C. In the current study it was shown that flavorings may be contaminated by deteriogenic A. acidoterrestris strains that are able to survive during storage in a wide range of temperature for long periods and further contaminate and spoil formulated fruit juices and beverages. A novel potential source of fruit juices and beverages contamination by deteriogenic Alicyclobacillus was shown. To the best of the author's knowledge, this is the first report on the incidence and fate of Alicyclobacillus and A. acidoterrestris in flavorings. Copyright © 2013 Elsevier B.V. All rights reserved.

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

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Evan J. Williams

2017-02-01

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

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

ON THE EVALUATION OF THE CONSEQUENCIES OF ACID DRINKS CONSUMPTION

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Smaranda NAZARIE

2015-12-01

Full Text Available Even if, in the manifestation of dental erosion, intrinsic factors are often mentioned, in the contemporary society, extrinsic factors, such as consumption of sweet carbonated drinks and acid fruit juices, are more and more frequently viewed as responsible for this affection. The scope of the present study is to evaluate the alimentary habits related to the consumption of acid drinks and to its effects on a group of patients who had addressed the Odontology-Endodontics Clinic of the "Apollonia" University of Iași between Octomber 1, 2011 – April 1, 2014. The group of patients included in the study was formed of 167 men and women, previously examined both clinically and radiographically, on the basis of an original questionnaire, for the identification and establishment of the positive and differential diagnosis of erosive lesions, as well as of the degree of interdependence with the etiological factors. Loss of dental structure at erosion level was quantified by means of the TWI index described by Smith and Knight. Consumption of acid drinks causes erosive phenomena of acid etiology, and multiplies caries and abrasive-type lesions. Specific measures should be taken by the patients for reducing the acid attack, such as avoiding to brush the teeth immediately after the consumption of acid aliments, drinks, citrics and fruit juices, rinsings with fluorurated solutions and utilization of sugar-free chewing gums, as they may stimulate remineralization

Determination of ten pyrethroids in various fruit juices: comparison of dispersive liquid-liquid microextraction sample preparation and QuEChERS method combined with dispersive liquid-liquid microextraction.

Science.gov (United States)

Zhang, Yaohai; Zhang, Xuelian; Jiao, Bining

2014-09-15

Dispersive liquid-liquid microextraction (DLLME) sample preparation and the quick, easy, cheap, effective, rugged and safe (QuEChERS) method combined with DLLME were developed and compared for the analysis of ten pyrethroids in various fruit juices using gas chromatography-electron capture detection (GC-ECD). QuEChERS-DLLME method has found its widespread applications to all the fruit juices including those samples with more complex matrices (orange, lemon, kiwi and mango) while DLLME was confined to the fruit juices with simpler matrices (apple, pear, grape and peach). The two methods provided acceptable recoveries and repeatability. In addition, the applicabilities of two methods were demonstrated with the real samples and further confirmed by gas chromatography-mass spectrometry (GC-MS). Copyright © 2014. Published by Elsevier Ltd.

Thermal death rate of ascospores of Neosartorya fischeri ATCC 200957 in the presence of organic acids and preservatives in fruit juices.

Science.gov (United States)

Rajashekhara, E; Suresh, E R; Ethiraj, S

1998-10-01

Heat-resistant molds, including Neosartorya fischeri, are known to spoil thermally processed fruit products. The control measures required for such problems must not cause an appreciable loss of the organoleptic qualities of the final products. In the present study we determined the thermal death rates of ascospores of N. fischeri ATCC 200957 in fruit juices containing organic acids and preservatives. The ascospores were able to survive for more than 6 h of heating at 75 degrees C, 5 h at 80 degrees C, and 3 to 4 h at 85 degrees C in mango or grape juice. Of the four organic acids tested, citric acid exhibited the maximal destruction of ascospores in mango juice at 85 degrees C (1/k = 27.22 min), and tartaric acid the least (1/k = 61.73 min). The effect of common preservatives on the thermal death rates of ascospores at .85 degrees C in mango and grape juices was studied. Almost similar effects on thermal inactivation of ascospores were noted when potassium sorbate (1/k = 29.38 min) or sodium benzoate (1/k = 27.64 min) or the combination of both (1/k = 27.53 min) was used in mango juice. In grape juice, potassium sorbate (1/k = 25.07 min) was more effective than sodium benzoate (1/k = 50.08 min) or the combination of both (1/k = 40.79 min) in inactivation of ascospores of the mold. The thermal death rate (1/k) values in mango and grape juices in the absence of any preservative were 63.51 and 69.27 min respectively.

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

Nutrition policy, food and drinks at school and after school care

DEFF Research Database (Denmark)

Lissau, I; Poùlsen, J

2005-01-01

OBJECTIVE: The purpose of the paper is to describe food and drinks available in food stands or cantina at Danish schools and food and drinks provided at after school care institutions in Denmark. MATERIAL AND METHODS: The survey was performed in 1999 and self-administered postal questionnaires were...... have access to milk at school and they can choose between milk with low and high content of fat. Vending machines are rare at schools and are not present at all at after school care institutions. Only 10% of schools offer children sugared carbonated drinks at food stands. Fruit is available daily in 35......% of schools, at food stands, and in 18% of the schools, fruit is available on prescription. In after school care institutions, sweets and sugared carbonated drinks are rare. However, juice is served daily in 47% of after school care institutions. Most schools run the food stand at school for profit...

levels of heavy metals in drinking water, cosmetics and fruit juices ...

African Journals Online (AJOL)

Dr John A. M. Mahugija

Heavy metals were determined in samples of drinking water, cosmetics (nail polish, lip glosses ... The samples were analyzed using Atomic. Absorption Spectrometry (AAS) after digestion with concentrated acids, filtration and dilution. Lead, zinc ... concentrations of lead in cosmetics exceeded the EU/US permissible limits.

Comparison of the color stability of provisional restorative materials after storing in different drinks

Directory of Open Access Journals (Sweden)

Merve Bankoğlu Güngör

2016-05-01

Full Text Available OBJECTIVE: The objective of the present study was to compare the color stability of provisional restorative materials after stroring in different drinks. MATERIALS AND METHOD: Thirty specimens (10 mm in diameter and 2 mm in thickness were prepared from three different materials (Temdent, TRIAD ve TelioCAD. Specimens were divided into six groups according to drinks (distilled water, coffee, tea, cola, red wine and fruit juice; n=5. Specimens were stored in these drinks at 37 °C for 48 hours. The L*, a*, b* values of the specimens were measured with a spectrophometer and recorded before and after storing in drinks. Then ΔE* values were calculated. The data were statistically analyzed using two-way analysis of variance (ANOVA and Tukey’s HSD post hoc tests (α=0.05. RESULTS: Difference between the ΔE* values of specimens stored in different drinks was statistically significant (p<0.05. Color change of TelioCAD specimens was smallest in cola drink and greatest in red wine. Color change of Temdent specimens was smallest in fruit juice and greatest in coffee. For TRIAD specimens, greater color change was observed in coffee, red wine, and tea, in descending order. When the results of storing in the same drink were compared, TRIAD showed the greatest values of color change in coffee and red wine in comparison to the other provisional materials (p<0.05. CONCLUSION: Color stability changed according to the type of the provisional material and the drink. When the drinks were evaluated, greater color changes were observed in coffee, and when the materials were evaluated greater color changes were observed in TRIAD.

Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink.

Science.gov (United States)

Roe, Mark A; Collings, Rachel; Hoogewerff, Jurian; Fairweather-Tait, Susan J

2009-03-01

Food iron fortification is a sustainable and relatively simple strategy to reduce/prevent iron deficiency but is a challenge for the food industry because of possible adverse organoleptic changes caused by the added iron. A micronized dispersible ferric pyrophosphate, trademarked as SunActive Fe, has recently been developed. SunActive Fe has a small particle size, is water soluble and may be suitable for fortifying liquid products. To determine the relative bioavailability of SunActive Fe and its suitability for addition to pure apple juice. Iron absorption from SunActive Fe added to pure apple juice (Minute Maid) was compared with absorption from ferrous sulphate, a highly bioavailable form of iron, in 15 women with relatively low iron stores. Both forms of iron were enriched with an iron stable isotope and iron absorption from the apple juice drinks was calculated from the isotopic enrichment of red blood cells 14 days after the last test meal. Although mean absorption of iron from SunActive Fe was significantly lower than from ferrous sulphate (5.5% compared with 9.1%), the mean bioavailability of SunActive Fe iron relative to ferrous sulphate was 0.6, indicating that it is a good source of bioavailable iron. Iron Absorption from SunActive Fe was positively correlated (r = 0.97, P = 0.01) with absorption from ferrous sulphate, and negatively correlated with serum ferritin concentration (ferrous sulphate r = -0.81, P apple juice and is a potentially useful fortificant for liquid food products.

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

temperatures, some cells survived. However, in orange juice a proportion of cells survived at 95 degrees C for 10 min without pre-treatment and there was no significant difference between numbers surviving with and without pre-treatment. The results from this study demonstrate that P. cyclohexanicum is able to grow in a number of juices, other than orange juice, and able to survive a number of high temperature procedures. Therefore, if initially present in the raw materials P. cyclohexanicum might survive the pasteurization procedures used in the fruit juice industry, contaminate and consequently spoil the final product.

Rapid and specific spectrophotometric and RP-HPLC methods for the determination of ascorbic acid in fruits juices and in human plasma

International Nuclear Information System (INIS)

Arayne, M.S.; Bibi, Z.; Sultana, N.

2009-01-01

Ascorbic acid (AA) is one of the most important water soluble vitamin in the human diet, present naturally in a wide range of foods, especially fruits and vegetables. The objective of this study was to develop a rapid, sensitive and specific method for the determination of ascorbic acid (vitamin C) from a variety of sources like fresh fruits or from human plasma using spectrophotometric technique or by RP-HPLC. Initially, estimation of vitamin C was carried out spectrophotometrically as UV spectroscopy is a trusted technique to monitor small quantities of drugs and vitamins. The assay was linear over the concentration range of 0.05-100 mi cro g/mL/sup -I/. In the second procedure, we attempted to separate and quantitate ascorbic acid from fruit juices as well as from human plasma by RP-HPLC with UV detection. This has been possible because of the diversity of columns and conditions of analysis available. Chromatographic separation was successfully achieved on a pre-packed Kromasil 100, C/sub 18/ (5 macro m 25 x 0.46) column using acetonitrile water (60:40; v/v) as mobile phase at a flow rate of 0.75 mL/sup -min/ and effluent monitored at 265 nm. The assay was also linear over the concentration range of 0.05-100 micro g/mL/sub -1/, with recovery ranging from 99.0-100.0 % and intra and inter day CV <3 % when applied to the analysis of ascorbic acid from fruit juice available in Pakistan at the time of study Grape fruit, malta, mosami, sweetlemon, fruiter, lemon, lime, custard apple, orange, lemon, guava and papaya juice were found to be very rich in as ascorbic acid, while chikoo, pear, apricot, peach, carrot and some other fruits were found to be poor sources of ascorbic acid. (author)

Tree age, fruit size and storage conditions affect levels of ascorbic acid, total phenolic concentrations and total antioxidant activity of 'Kinnow' mandarin juice.

Science.gov (United States)

Khalid, Samina; Malik, Aman U; Khan, Ahmad S; Shahid, Muhammad; Shafique, Muhammad

2016-03-15

Bioactive compounds (ascorbic acid, total phenolics and total antioxidants) are important constituents of citrus fruit juice; however, information with regard to their concentrations and changes in relation to tree age and storage conditions is limited. 'Kinnow' (Citrus nobilis Lour × Citrus deliciosa Tenora) mandarin juice from fruit of three tree ages (6, 18 and 35 years old) and fruit sizes (large, medium and small) were examined for their bioactive compounds during 7 days under ambient storage conditions (20 ± 2 °C and 60-65% relative humidity (RH)) and during 60 days under cold storage (4 ± 1 °C and 75-80% RH) conditions. Under ambient conditions, a reduction in total phenolic concentrations (TPC) and in total antioxidant activity (TAA) was found for the juice from all tree ages and fruit sizes. Overall, fruit from 18-year-old trees had higher mean TPC (95.86 µg mL(-1) ) and TAA (93.68 mg L(-1) ), as compared to 6 and 35-year-old trees. Likewise, in cold storage, TAA decreased in all fruit size groups from 18 and 35-year-old trees. In all tree age and fruit size groups, TPC decreased initially during 15 days of cold storage and then increased gradually with increase in storage duration. Ascorbic acid concentrations showed an increasing trend in all fruit size groups from 35-year-old trees. Overall, during cold storage, fruit from 18-year-old trees maintained higher mean ascorbic acid (33.05 mg 100 mL(-1) ) concentrations, whereas fruit from 6-year-old trees had higher TAA (153.1 mg L(-1) ) and TPC (115.1 µg mL(-1) ). Large-sized fruit had higher ascorbic acid (32.08 mg 100 mL(-1) ) concentrations and TAA (157.5 mg L(-1) ). Fruit from 18-year-old trees maintained higher TPC and TAA under ambient storage conditions, whereas fruit from 6-year-old trees maintained higher TPC and TAA during cold storage. Small-sized fruit had higher TPC after ambient temperature storage, whereas large fruit size showed higher ascorbic acid concentrations and TAA after cold

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...

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

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

Directory of Open Access Journals (Sweden)

Prommakool Arunya

2016-01-01

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

Comparison of the effects of three different Baccaurea angulata whole fruit juice doses on plasma, aorta and liver MDA levels, antioxidant enzymes and total antioxidant capacity.

Science.gov (United States)

Ibrahim, Muhammad; Mikail, Maryam Abimbola; Ahmed, Idris Adewale; Hazali, Norazlanshah; Abdul Rasad, Mohammad Syaiful Bahari; Abdul Ghani, Radiah; Hashim, Ridzwan; Arief, Solachuddin Jahuari; Md Isa, Muhammad Lokman; Draman, Samsul

2017-05-17

Baccaurea angulata (common names: belimbing dayak or belimbing hutan) is a Malaysian underutilized fruit. The preliminary work on B. angulata fruit juice showed that it possesses antioxidant properties. Therefore, further work is needed to confirm the efficacy and proper dosage of B. angulata as a potential natural antioxidant. The present study was thus carried out to compare the effects of three different B. angulata whole fruit (WF) juice doses administered at nutritional doses of 0.50, 1.00 and 1.50 ml/kg/day on plasma, aorta and liver malondialdehyde (MDA) levels, antioxidant enzymes (superoxide dismutase, glutathione peroxidase and catalase) as well as total antioxidant capacity in rabbits fed high-cholesterol diet. Thirty-five male rabbits of New Zealand strain were randomly assigned to seven groups. For 12 weeks, group CH was fed 1% cholesterol diet only; group C1 was fed 1% cholesterol diet and 0.50 ml/kg/day B. angulata WF juice; group C2 was fed 1% cholesterol diet and 1.00 ml/kg/day B. angulata WF juice; group C3 was fed 1% cholesterol diet and 1.50 ml/kg/day B. angulata WF juice; group N was fed standard pellet only; group N1 was fed standard pellet and 0.50 ml/kg/day B. angulata WF juice; and group N2 was fed standard pellet and 1.00 ml/kg/day B. angulata WF juice. The three doses reduced the formation of MDA and enhanced the expression of endogenous antioxidant enzymes. The highest dose used (1.50 ml/kg/day) was, however, seen as the most potent. Higher doses of B. angulata juice exerted better antioxidant activity.

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...

Carbon isotope ratios and isotopic correlations between components in fruit juices

Science.gov (United States)

Wierzchnicki, Ryszard

2013-04-01

Nowadays food products are defined by geographical origin, method of production and by some regulations concerning terms of their authenticity. Important data for confirm the authenticity of product are providing by isotopic methods of food control. The method checks crucial criteria which characterize the authenticity of inspected product. The European Union Regulations clearly show the tendency for application of the isotopic methods for food authenticity control (wine, honey, juice). The aim of the legislation steps is the protection of European market from possibility of the commercial frauds. Method of isotope ratio mass spectrometry is very effective tool for the use distinguishably the food products of various geographical origin. The basic problem for identification of the sample origin is the lack of databases of isotopic composition of components and information about the correlations of the data. The subject of the work was study the isotopic correlations existing between components of fruits. The chemical and instrumental methods of separation: water, sugars, organic acids and pulp from fruit were implemented. IRMS technique was used to measure isotopic composition of samples. The final results for original samples of fruits (apple, strawberry etc.) will be presented and discussed. Acknowledgement: This work was supported by the Polish Ministry of Science and Higher Education under grant NR12-0043-10/2010.

Evaluation of some heavy metal contaminants in biscuits, fruit drinks ...

African Journals Online (AJOL)

Evaluation of some heavy metal contaminants in biscuits, fruit drinks, concentrates, ... effect in human due to continual consumption of food contaminated with heavy metals gotten from raw materials, manufacturing and packaging processes.

Sensory acceptance of mixed nectar of papaya, passion fruit and acerola

Directory of Open Access Journals (Sweden)

Matsuura Fernando César Akira Urbano

2004-01-01

Full Text Available Nectars are beverages formulated with the juice or pulp of one or more fruits, plus water and sugar in concentrations resulting in a "ready-to-drink" product. Recently, the market for such products has greatly expanded. Fruit mixtures present a series of advantages, such as the combination of different aromas and flavors and the sum of their nutritional components. The objective of this work was to develop a nectar based on papaya pulp and passion fruit juice, enriched with the vitamin C present in acerola pulp, optimizing the formulation using sensory consumer tests and a response surface statistical methodology. Eleven formulations were prepared using different concentrations of papaya pulp and passion fruit juice and sucrose, and maintaining the concentration of acerola pulp constant. The sensory tests were carried out with 22 non-trained panelists using a structured 9-point hedonic scale to evaluate overall acceptance. The acceptance means were submitted to regression analysis, by first calculating a polynomial quadratic equation. A predictive model was adjusted considering only those parameters where P < 0.05, and a response surface was generated. The overall acceptance of nectars of different formulations varied from 5 ("neither liked nor disliked" to more than 7 ("liked moderately", showing that some products can be considered adequate to consumers, like the nectar produced with 37.5% papaya pulp, 7.5% passion fruit juice, and 5.0% acerola pulp, added of 15% sucrose. A quadratic predictive overall acceptance model, with a regression coefficient of 0.97 was obtained. The sensory acceptance of nectars was positively affected by increases in the concentrations of papaya pulp and of sucrose. Thus, some products presented good sensory acceptance suggesting commercial potential.

Effect of tropical fruit juices on dentine permeability and erosive ability in removing the smear layer: An in vitro study

Directory of Open Access Journals (Sweden)

Kanittha Kijsamanmith

2016-06-01

Conclusion: We conclude that tropical fruit juices, especially green mango and lime, increase dentine permeability and have a strong erosive ability to remove the smear layer, which causes dentine hypersensitivity.

Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products.

Science.gov (United States)

Crozier, Stephen J; Preston, Amy G; Hurst, Jeffrey W; Payne, Mark J; Mann, Julie; Hainly, Larry; Miller, Debra L

2011-02-07

Numerous popular media sources have developed lists of "Super Foods" and, more recently, "Super Fruits". Such distinctions often are based on the antioxidant capacity and content of naturally occurring compounds such as polyphenols within those whole fruits or juices of the fruit which may be linked to potential health benefits. Cocoa powder and chocolate are made from an extract of the seeds of the fruit of the Theobroma cacao tree. In this study, we compared cocoa powder and cocoa products to powders and juices derived from fruits commonly considered "Super Fruits". Various fruit powders and retail fruit products were obtained and analyzed for antioxidant capacity (ORAC (μM TE/g)), total polyphenol content (TP (mg/g)), and total flavanol content (TF (mg/g)). Among the various powders that were tested, cocoa powder was the most concentrated source of ORAC and TF. Similarly, dark chocolate was a significantly more concentrated source of ORAC and TF than the fruit juices. Cocoa powder and dark chocolate had equivalent or significantly greater ORAC, TP, and TF values compared to the other fruit powders and juices tested, respectively. Cacao seeds thus provide nutritive value beyond that derived from their macronutrient composition and appear to meet the popular media's definition of a "Super Fruit".

Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products

Science.gov (United States)

2011-01-01

Background Numerous popular media sources have developed lists of "Super Foods" and, more recently, "Super Fruits". Such distinctions often are based on the antioxidant capacity and content of naturally occurring compounds such as polyphenols within those whole fruits or juices of the fruit which may be linked to potential health benefits. Cocoa powder and chocolate are made from an extract of the seeds of the fruit of the Theobroma cacao tree. In this study, we compared cocoa powder and cocoa products to powders and juices derived from fruits commonly considered "Super Fruits". Results Various fruit powders and retail fruit products were obtained and analyzed for antioxidant capacity (ORAC (μM TE/g)), total polyphenol content (TP (mg/g)), and total flavanol content (TF (mg/g)). Among the various powders that were tested, cocoa powder was the most concentrated source of ORAC and TF. Similarly, dark chocolate was a significantly more concentrated source of ORAC and TF than the fruit juices. Conclusions Cocoa powder and dark chocolate had equivalent or significantly greater ORAC, TP, and TF values compared to the other fruit powders and juices tested, respectively. Cacao seeds thus provide nutritive value beyond that derived from their macronutrient composition and appear to meet the popular media's definition of a "Super Fruit". PMID:21299842

Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products

Directory of Open Access Journals (Sweden)

Mann Julie

2011-02-01

Full Text Available Abstract Background Numerous popular media sources have developed lists of "Super Foods" and, more recently, "Super Fruits". Such distinctions often are based on the antioxidant capacity and content of naturally occurring compounds such as polyphenols within those whole fruits or juices of the fruit which may be linked to potential health benefits. Cocoa powder and chocolate are made from an extract of the seeds of the fruit of the Theobroma cacao tree. In this study, we compared cocoa powder and cocoa products to powders and juices derived from fruits commonly considered "Super Fruits". Results Various fruit powders and retail fruit products were obtained and analyzed for antioxidant capacity (ORAC (μM TE/g, total polyphenol content (TP (mg/g, and total flavanol content (TF (mg/g. Among the various powders that were tested, cocoa powder was the most concentrated source of ORAC and TF. Similarly, dark chocolate was a significantly more concentrated source of ORAC and TF than the fruit juices. Conclusions Cocoa powder and dark chocolate had equivalent or significantly greater ORAC, TP, and TF values compared to the other fruit powders and juices tested, respectively. Cacao seeds thus provide nutritive value beyond that derived from their macronutrient composition and appear to meet the popular media's definition of a "Super Fruit".

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

Directory of Open Access Journals (Sweden)

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.

Chitosan-immobilized pectinolytics with novel catalytic features and fruit juice clarification potentialities.

Science.gov (United States)

Irshad, Muhammad; Murtza, Aimen; Zafar, Muddassar; Bhatti, Khizar Hayat; Rehman, Abdul; Anwar, Zahid

2017-11-01

Biological macromolecules are primarily composed of complex polysaccharides that strengthen microbial growth for the production of industrially relevant enzymes. The presence of polysaccharides in the form of the disrupted cell wall and cell materials are among major challenges in the fruit juice industry. The breakdown of such biological macromolecules including cellulose and pectin is vital for the juices processing. In this background, pectinolytic enzymes including polygalacturonase (PG), pectin lyase (PL), and pectin methylesterase (PME) were isolated from Aspergillus ornatus, statistically optimized and purified via ammonium sulfate fractionation (ASF), dialysis, and Sephadex G-100 gel permeation chromatography. After passing through Sephadex G-100 column, PG, PL, and PME were 2.60-fold, 3.30-fold, and 4.52-fold purified with specific activities of 475.2U/mg, 557.1U/mg, and 205.7U/mg. The active PG, PL, and PME, each separately, were surface immobilized using various concentrations of chitosan and dextran polyaldehyde as a macromolecular crosslinking agent. Prior to exploit for juice clarification purposes, various parameters including pH, thermal and Michaelis-Menten kinetic constants of purified and chitosan-immobilized fractions were investigated. A considerable improvement in the pH and thermal profiles was recorded after immobilization. However, the negligible difference between the K m and V max values of purified free and chitosan-immobilized fractions revealed that the conformational flexibility of pectinolytics was retained as such. A significant color and turbidity reductions were recorded after 60min treatment with CTS-PG, followed by CTS-PME, and CTS-PL. It can be concluded that the clarification of apples, mango, peach, and apricot juices was greatly affected by CTS-PG, CTS-PME, and CTS-PL treatments rendering them as potential candidatures for food industry applications. Copyright © 2017 Elsevier B.V. All rights reserved.

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.

Temperature-dependent erosivity of drinks in a model simulating oral fluid dynamics.

Science.gov (United States)

Steiger-Ronay, Valerie; Steingruber, Andrea; Becker, Klaus; Aykut-Yetkiner, Arzu; Wiedemeier, Daniel B; Attin, Thomas

2018-03-01

Aim of this investigation was to study the temperature-dependent in vitro enamel erosion of five acidic drinks and citric acid under controlled conditions in an artificial mouth. The erosive potential of Orange juice, Coca-Cola Zero, Sprite Zero, two fruit teas and citric acid (control) was investigated on bovine enamel specimens at temperatures between 5 °C and 55 °C. The pH values and total calcium content of all test drinks were determined. Specimens were immersed into an artificial mouth to imitate physiological oral conditions for 60 h. Cyclic de- and re-mineralization was performed, imitating the intake of six drinks in six h followed by a six-hour remineralization phase, where only artificial saliva ran over the specimens. Total erosive enamel loss was determined by contact profilometry. Differences in substance loss at different temperatures were tested for statistical significance (p-values ≤ 0.05) by means of ANOVA. Rising liquid temperature did not result in a considerable change of pH. Highest substance loss was observed for citric acid (33.6 ± 6 μm to 38.7 ± 6 μm), while only little erosion was induced by fruit tea (0.8 ± 1 μm to 5.9 ± 1 μm). Rising liquid temperature did not result in significantly increased substance loss for citric acid, orange juice and Coca-Cola Zero. Sprite Zero and both fruit teas, however, caused significantly (p < 0.001) more enamel loss at elevated temperature. Not all investigated drinks showed a temperature-induced change in erosivity. For some erosive beverages it can be recommended to keep the consummation temperature as low as possible to decrease the risk of erosive tooth substance loss. Copyright © 2018 Elsevier Ltd. All rights reserved.

Dissolution of Enamel on Exposure to Various Commercial Beverages Available in India.

Science.gov (United States)

Panda, Abikshyeet; Ghosh, Bikramaditya; Pal, Imon; Kumar, Vijay; Bhuyan, Lipsa; Dash, Kailash C

2017-11-01

The study was aimed to estimate the pH of the commonly available soft drinks in the Indian market and to assess the detrimental effects of the juices and beverages on the tooth surface by measuring the weight loss of the tooth sample. The study was done with eight different types of commercially available carbonated drink and fruit juices available in the Indian market among which six were carbonated drinks and two were juices. Carbonated drinks experimented were Coca-Cola, Pepsi, Fanta, Mirinda, 7Up and Sprite, and two fruit juices were Tropicana orange juice and real orange juice. Ten different bottles from each category were obtained, and the pH was estimated. Each of the beverages was divided into batch of 10 containers containing the tooth sample. Weight of all samples was measured at 24, 48, 72, 96, and 120 hours with subsequently changing each solution at an interval of 24 hours. The mean pH of the beverages was found ranging from 2.13 ± 0.02 in Pepsi to 3.41 ± 0.02 in Tropicana on opening. The mean pH of water was found to be 6.98 ± 0.01. Among carbonated drinks, the mean weight loss after 24 hours was highest in Coca-Cola and least in 7Up. Tropicana fruit juice had a higher tooth loss than real orange juices. When compared with water, the tooth loss was significantly higher in Coca-Cola after all specified time (hours). The pH of both carbonated drinks and fruit juices was below the critical pH. The weight loss was also seen after every 24 hours in all the carbonated drinks and beverages. The study showed that these commercial beverages are harmful to the tooth structures, and hence, the health professionals play a major role in educating the population about its effects and advising them to use these products precisely. The change in lifestyle has increased the demand of soft drinks and artificial juice in Indian market. The use of these carbonated drinks and fruit juices causes damage to the tooth structure in all ages, especially in young mass. Our

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...

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.

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

Science.gov (United States)

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

2011-01-01

Peroxidases have turned out to be potential biocatalyst for a variety of organic reactions. The research work reported in this communication was done with the objective of finding a convenient rich source of peroxidase which could be used as a biocatalyst for organic synthetic reactions. The studies made have shown that Luffa aegyptiaca (gourd) fruit juice contains peroxidase activity of the order of 180 enzyme unit/mL. The K(m) values of this peroxidase for the substrates guaiacol and hydrogen peroxide were 2.0 and 0.2 mM, respectively. The pH and temperature optima were 6.5 and 60°C, respectively. Like other peroxidases, it followed double displacement type mechanism. Sodium azide inhibited the enzyme competitively with K(i) value of 3.35 mM.

Luffa aegyptiaca (Gourd Fruit Juice as a Source of Peroxidase

Directory of Open Access Journals (Sweden)

R. S. S. Yadav

2011-01-01

Full Text Available Peroxidases have turned out to be potential biocatalyst for a variety of organic reactions. The research work reported in this communication was done with the objective of finding a convenient rich source of peroxidase which could be used as a biocatalyst for organic synthetic reactions. The studies made have shown that Luffa aegyptiaca (gourd fruit juice contains peroxidase activity of the order of 180 enzyme unit/mL. The Km values of this peroxidase for the substrates guaiacol and hydrogen peroxide were 2.0 and 0.2 mM, respectively. The pH and temperature optima were 6.5 and 60°C, respectively. Like other peroxidases, it followed double displacement type mechanism. Sodium azide inhibited the enzyme competitively with Ki value of 3.35 mM.

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...

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

Science.gov (United States)

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

2014-04-01

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

Detection of Alicyclobacillus species in fruit juice using a random genomic DNA microarray chip.

Science.gov (United States)

Jang, Jun Hyeong; Kim, Sun-Joong; Yoon, Bo Hyun; Ryu, Jee-Hoon; Gu, Man Bock; Chang, Hyo-Ihl

2011-06-01

This study describes a method using a DNA microarray chip to rapidly and simultaneously detect Alicyclobacillus species in orange juice based on the hybridization of genomic DNA with random probes. Three food spoilage bacteria were used in this study: Alicyclobacillus acidocaldarius, Alicyclobacillus acidoterrestris, and Alicyclobacillus cycloheptanicus. The three Alicyclobacillus species were adjusted to 2 × 10(3) CFU/ml and inoculated into pasteurized 100% pure orange juice. Cy5-dCTP labeling was used for reference signals, and Cy3-dCTP was labeled for target genomic DNA. The molar ratio of 1:1 of Cy3-dCTP and Cy5-dCTP was used. DNA microarray chips were fabricated using randomly fragmented DNA of Alicyclobacillus spp. and were hybridized with genomic DNA extracted from Bacillus spp. Genomic DNA extracted from Alicyclobacillus spp. showed a significantly higher hybridization rate compared with DNA of Bacillus spp., thereby distinguishing Alicyclobacillus spp. from Bacillus spp. The results showed that the microarray DNA chip containing randomly fragmented genomic DNA was specific and clearly identified specific food spoilage bacteria. This microarray system is a good tool for rapid and specific detection of thermophilic spoilage bacteria, mainly Alicyclobacillus spp., and is useful and applicable to the fruit juice industry.

Volatile composition and enantioselective analysis of chiral terpenoids of nine fruit and vegetable fibres resulting from juice industry by-products

OpenAIRE

Marsol i Vall, Alexis; Sgorbini, Barbara; Cagliero, Cecilia; Bicchi, Carlo; Eras i Joli, Jordi; Balcells Fluvià, Mercè

2017-01-01

Fruit and vegetable fibres resulting as by-products of the fruit juice industry have won popularity because they can be valorised as food ingredients. In this regard, bioactive compounds have already been studied but little attention has been paid to their remaining volatiles. Considering all the samples, 57 volatiles were identified. Composition greatly differed between citrus and noncitrus fibres. The former presented over 90% of terpenoids, with limonene being the most abundant and ranging...

Optimization of fruit punch using mixture design.

Science.gov (United States)

Kumar, S Bharath; Ravi, R; Saraswathi, G

2010-01-01

A highly acceptable dehydrated fruit punch was developed with selected fruits, namely lemon, orange, and mango, using a mixture design and optimization technique. The fruit juices were freeze dried, powdered, and used in the reconstitution studies. Fruit punches were prepared according to the experimental design combinations (total 10) based on a mixture design and then subjected to sensory evaluation for acceptability. Response surfaces of sensory attributes were also generated as a function of fruit juices. Analysis of data revealed that the fruit punch prepared using 66% of mango, 33% of orange, and 1% of lemon had highly desirable sensory scores for color (6.00), body (5.92), sweetness (5.68), and pleasantness (5.94). The aroma pattern of individual as well as combinations of fruit juices were also analyzed by electronic nose. The electronic nose could discriminate the aroma patterns of individual as well as fruit juice combinations by mixture design. The results provide information on the sensory quality of best fruit punch formulations liked by the consumer panel based on lemon, orange, and mango.

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

Peningkatan Kandungan Kalium Urin Setelah Pemberian Ekstrak Sari Buah Belimbing Manis (Averrhoa carambola) (THE INCREASE OF POTASSIUM URINE CONTENT AFTER ADMINSTRATION OF CARAMBOLA (AVERRHOA CARAMBOLA) FRUIT JUICE EXTRACT)

OpenAIRE

Ruqiah Ganda Putri Panjaitan; Maria Bintang

2014-01-01

Carambola (Averrhoa carambola L.) has been used as medicinal plant. This research has beenconducted to study the potential diuretic of fruit juice carambola extract on male rats. Diuretic activitywas tested by using Cumming’s method. The treatment was administered only once, and the urine up to 24hours after treatment was collected. The result shows that the administration of 1.6 mL/100 g body weightof fruit juice carambola extract resulted in lower urine volume compared to the without treatm...

Consumption patterns and demographic factors influence on fruit ...

African Journals Online (AJOL)

The consumption pattern variables (Table 3) of the different fruit juice classifications were ..... Elepu G, Nabisubi J, Sserunkuuma D. Segmentation of processed fruit juice consumers in urban .... Liquid fruit market report. [homepage on the ...

Linking Food Industry and Agriculture: The Case of Fruit-Juice Industry and Korean Food Franchise

OpenAIRE

Kim, Sounghun; Choi, Ji-Hyeon

2008-01-01

In Korea, the portion of food industry has increased, while the portion of agriculture keeps decreasing. The alliance between agriculture and food industry results in the synergy between both industries as well as higher farmers' income. The goal of this study is to analyze the current status of the linkages between two food industries (fruit-juice industry and Korean-style meal franchise industry) and agriculture, and then to present the ways to strengthen the linkages. The discussion in thi...

Peningkatan Kandungan Kalium Urin Setelah Pemberian Ekstrak Sari Buah Belimbing Manis (Averrhoa carambola (THE INCREASE OF POTASSIUM URINE CONTENT AFTER ADMINSTRATION OF CARAMBOLA (AVERRHOA CARAMBOLA FRUIT JUICE EXTRACT

Directory of Open Access Journals (Sweden)

Ruqiah Ganda Putri Panjaitan

2014-05-01

Full Text Available Carambola (Averrhoa carambola L. has been used as medicinal plant. This research has beenconducted to study the potential diuretic of fruit juice carambola extract on male rats. Diuretic activitywas tested by using Cumming’s method. The treatment was administered only once, and the urine up to 24hours after treatment was collected. The result shows that the administration of 1.6 mL/100 g body weightof fruit juice carambola extract resulted in lower urine volume compared to the without treatment orklortalidon at dose 0.315 mg/100 body weight (p>0.05. Furthermore, Na+ content in treatment rats’ wasurine lower compared to the without treatment or klortalidon (p<0.05. in contrast, high content of K+ wasobserveb in treatment  rast’ urine compared to the without treatment or klortalidon (p> 0.05. It is concludedthat the administration of carambola fruit juice extract may increase K+ content in urine and produce moreconcentrated urine. The mechanism of action, however, remains need to be proven, further.

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.

Analytical strategies for controlling polysorbate-based nanomicelles in fruit juice.

Science.gov (United States)

Krtkova, Veronika; Schulzova, Vera; Lacina, Ondrej; Hrbek, Vojtech; Tomaniova, Monika; Hajslova, Jana

2014-06-01

This study focused on the detection and quantification of organic micelle-type nanoparticles (NPs) with polysorbate components (polysorbate 20 and polysorbate 80) in their micelle shells that could be used to load biologically active compounds into fruit juice. Several advanced analytical techniques were applied in the stepwise method development strategy used. In the first phase, a system consisting of ultrahigh-performance liquid chromatography employing a size exclusion column coupled with an evaporative light scattering detector (UHPLC-SEC-ELSD) was used for the fractionation of micelle assemblies from other, lower molecular weight sample components. The limit of detection (LoD) of these polysorbate micelles in spiked apple juice was 500 μg mL(-1). After this screening step, mass spectrometric (MS) detection was utilized to confirm the presence of polysorbates in the detected micelles. Two alternative MS techniques were tested: (i) ambient high-resolution mass spectrometry employing a direct analysis in real time ion source coupled with an Orbitrap MS analyzer (DART-Orbitrap MS) enabled fast and simple detection of the polysorbates present in the samples, with a lowest calibration level (LCL) of 1000 μg mL(-1); (ii) ultrahigh-performance reversed-phase liquid chromatography coupled with high-resolution time-of-flight mass spectrometry (UHPLC-HRTOF-MS) provided highly selective and sensitive detection and quantification of polysorbates with an LCL of 0.5 μg mL(-1).

Beverage consumption patterns among 4-19 y old children in 2009-14 NHANES show that the milk and 100% juice pattern is associated with better diets.

Science.gov (United States)

Maillot, Matthieu; Rehm, Colin D; Vieux, Florent; Rose, Chelsea M; Drewnowski, Adam

2018-05-24

Patterns of beverage consumption among children and adolescents can be indicative of food choices and total diet quality. Analyses of beverage consumption patterns among 8119 children aged 4-19 y were based on the first 24-h recall of the National Health and Nutrition Examination Survey (2009-14 NHANES). Four pre-defined beverage patterns were: 1) milk pattern; 2) 100% juice pattern; 3) milk and 100% juice pattern; and 4) other caloric beverages. Food- and nutrient-based diet quality measures included the Healthy Eating Index 2010. Most children drank other caloric beverages, as opposed to milk (17.8%), 100% juice (5.6%), or milk and 100% juice (13.5%). Drinkers of milk and 100% juice had diets that did not differ from each other in total calories, total and added sugars, fiber, or vitamin E. Milk drinkers consumed more dairy and had higher intakes of calcium, potassium, vitamin A and vitamin D as compared to all other patterns. Juice drinkers consumed more total fruit, same amounts of whole fruit, and had higher intakes of vitamin C as compared to the other consumption patterns. Drinkers of both milk and 100% juice had the highest HEI 2010 scores of all the consumption patterns. Beverage consumption patterns built around milk and/or 100% juice were relatively uncommon. Promoting the drinking of milk and 100% juice, in preference to other caloric beverages, may be an effective strategy to improve children's diet quality. Restricting milk and 100% juice consumption may encourage the selection of other caloric beverages.

Ideal sweetness of mixed juices from Amazon fruits Doçura ideal de sucos mistos de frutas da Amazônia

Directory of Open Access Journals (Sweden)

Daniela De Grandi Castro Freitas

2013-02-01

Full Text Available Ready-to-drink fruit juices represent a large share of the market and are an important target for product development. The mixture of fruits can bring about improvements to nutritional and sensory aspects of these beverages while making used of the wide variety of exotic fruits from the Amazon region. Therefore, it is necessary to select mixed fruits and determine their ideal sweetness according to consumer acceptance. Consumers in the city of Belém (Brazil evaluated five different concentrations of sugar using the just-about-right scale in two blends selected by preference ranking. For the cupuassu-acerola-açai blend, the optimum concentration of sugar was 9.5 g/100 mL, and for the soursop-camucamu-yellow mombin blend, it was 10.7 g/100 mL.Sucos de frutas "prontos para beber" representam grande fatia do mercado e importante alvo do desenvolvimento de produtos. A mistura de frutas pode trazer melhorias no aspecto sensorial e nutricional destas bebidas e aproveitar a diversidade de frutos exóticos da região Amazônica. Torna-se necessário, então, selecionar misturas de frutas e sua doçura ideal segundo a aceitação dos consumidores. Consumidores da cidade de Belém (Brasil avaliaram cinco concentrações de açúcar usando escala do ideal de dois blends selecionados em teste de ordenação preferência. Para o blend cupuaçu-acerola-açaí, a concentração ótima de açúcar foi 9,5 g/100 mL; para blend graviola-camucamu-taperabé a concentração ótima foi 10,7 g/ 100 mL.

[Changes in the consumption of dairy products, sugary drinks and processed juices in the Chilean population].

Science.gov (United States)

Crovetto, Mirta M; Uauy, Ricardo

2014-12-01

Nowadays, Chilean population tends to replace or eat a lower amount of food with health protective properties and a higher proportion of unhealthy foodstuff. To describe and compare the intake of dairy products, sugary drinks and processed juices among Chileans. An analysis of data compiled from the Survey on Household Budget and Expenses carried out by the Chilean National Institute of Statistics (INE), using a representative sample of households. The sample was surveyed between 1987 and 2007. The analysis was performed for all households surveyed and for households belonging to the second (highest incomes) and fifth quintile (lowest incomes). The Chilean Food Guide and the international recommendations of the Institute of Medicine of the United States and the American Heart Association (in the case of sugars) were used as reference. Even though the intake of dairy products increased during the period of the survey, it was lower than the intake of sugary drinks and juices, which increased. Also, calcium recommendations were not covered. On the other hand, the intake of added sugars increased to figures over current recommendations. The intake of dairy products and calcium is below the recommended amounts established by international organisms, and added sugars intake is greater than the advisable levels recommended by international organisms.

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

Science.gov (United States)

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

2016-07-01

A separation method was developed in order to quantify free amino acids in passion fruit juices using CE-UV. A selective derivatization reaction with FMOC followed by MEKC analysis was chosen due to the highly interconnected mobilities of the analytes, enabling the separation of 22 amino acids by lipophilicity differences, as will be further discussed. To achieve such results, the method was optimized concerning BGE composition (concentrations, pH, and addition of organic modifier) and running conditions (temperature and applied voltage). The optimized running conditions were: a BGE composed by 60 mmol/L borate buffer at pH 10.1, 30 mmol/L SDS and 5 % methanol; running for 40 min at 23°C and 25 kV. The method was validated and applied on eight brands plus one fresh natural juice, detecting 12 amino acids. Quantification of six analytes combined with principal component analysis was capable to characterize different types of juices and showed potential to detect adulteration on industrial juices. Glutamic acid was found to be the most concentrated amino acid in all juices, exceeding 1 g/L in all samples and was also crucial for the correct classification of a natural juice, which presented a concentration of 22 g/L. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Dietary intake of fruit in relation to body weight management among adults

DEFF Research Database (Denmark)

Alinia, Sevil

and relatively nutrient-dense foods and beverages such as vegetables, fruit juice and processed fruit and an inverse association between fruit intake and relatively nutrient-dilute foods and beverages such as soft drinks and snack foods as well as energy density and E% from fat. The feasibility study showed......The prevalence of overweight and obesity among adults worldwide is high with an increasing trend. Therefore, effective strategies in relation to body weight management, targeting to maintain normal body weight and prevent excessive weight gain, are warranted. Reducing the energy density of the diet...... may aid to achieve these goals. Energy density of the diet can be reduced by substituting energy-dense food items with less energy-dense food items such as fruit and vegetables. Fruit and vegetables are considered as relatively low energy-dense food groups due to their high content of water...

Surfactant mediated extraction of total phenolic contents (TPC) and antioxidants from fruits juices.

Science.gov (United States)

Sharma, Shweta; Kori, Shivpoojan; Parmar, Ankush

2015-10-15

The aim of this study was to enhance the extraction of total phenolic contents (TPC) and antioxidants from fruit juices by the application of surfactants formulations instead of conventional solvents (methanol, ethanol and acetone). A variety of fruit infusions: apple red delicious (apple (rd)) (Malus domestica), Mcintosh apple (apple (i)) (Malus pumila), sweet lemon (Citrus limetta) and mango (Magnifera indica) were studied. Effect of water, organic solvents and five different aqueous surfactant formulations viz. SDS, Brij-35, Brij-58, Triton X-100 and Span-40 were explored for the extraction of TPC and determining the antioxidant activity (AA). The TPC and AA (%) were determined using Folin-Ciocalteu (FCA) and DPPH assay, respectively. The effect of surfactant type, concentration and common organic solvents on the extraction of TPC and AA (%) was studied using UV-visible spectrophotometric technique. Among all the extracting systems employed, Brij-58 showed the highest extraction efficiency. Copyright © 2015 Elsevier Ltd. All rights reserved.

Comparative analysis and nutritional composition of mulberry fruit morus alba plus seabuckthorn (hippophae) and their products

International Nuclear Information System (INIS)

Alizai, M.N.; Rehman, S.; Shah, W.H.

2003-01-01

The fruits of mulberry produced in Northern Pakistan were subjected to hot air dehydration to preserve without losing its natural flavour and nutrients. The dehydrated mulberry powder which is called mulberry beverage base (MBB) yielded good fruit tasty drink when mixed with suitable amount of water Shelf-life assessment was also conducted. The fresh fruit extract and the dehydrated mulberry beverage base (MBB) were analysed for juice/pulp, MBB, moisture, acidity as citric acid, total soluble solids, sugars, ascorbic acid and ash minerals like calcium, potassium, phosphorous, sodium and iron in fresh fruit extract was also determined. Mulberry pulp was mixed with seabuckthorn pulp prior to dehydration. Dehydrated product was found better in taste, colour and flavour. (author)

Determination of saccharides in fruit juices by capillary electrophoresis and matrix-assisted laser desorption ionization time-of-flight mass spectrometry

Czech Academy of Sciences Publication Activity Database

Žídková, Jitka; Chmelík, Josef

2001-01-01

Roč. 36, č. 4 (2001), s. 417-421 ISSN 1076-5174 R&D Projects: GA MZe EP9410 Institutional research plan: CEZ:AV0Z4031919 Keywords : fruit juices * adulteration * matrix-assisted laser deasorption Subject RIV: CB - Analytical Chemistry, Separation Impact factor: 2.685, year: 2001

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

Science.gov (United States)

Dash, Shib Shankar; Bag, Braja Gopal

2014-01-01

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

INVESTIGATION OF HEALTH EFFECT OF FRUIT JUICE FROM LINGONBERRY (VACCINIUM VITIS - IDEA VIA PHYSICOCHEMICAL METHODS

Directory of Open Access Journals (Sweden)

Poli Radusheva

2017-10-01

Full Text Available Objective: Antioxidants reduce cell damaging effects of free radicals, they also are used as medications to treat various forms of brain injury. Forest fruits as a lingonberry contain a lot of flavonoids and antioxidant supplements which contribute to the protection of different types of cancers and cardiovascular health problems. Purpose: The aim of this study is to explore the relations between natural fluorescence in juice from lingonberry and its total phenolic content and total antioxidant capacity in view of the usefulness of these compounds for human health and hygiene of food. Materials and Methods: For this reason, the juices from lingonberry from the region of Velingrad еnriched with lactulose will be investigated by using optical methods (colour measuring, fluorescence spectroscopy, rheological properties and sensor analysis. It may be an alternative method for quantifying the phenols and vitamins in juice from wild berries. Results: The dependences between chemical parameters, colour characteristics and the ratio between the intensity of emission and the intensity of excitation for exciting wavelength 275 nm have been found. The dependence between antioxidant activity and total phenolic content also exists. Excitation in the UV region is suitable for distinguishing the phenolic content and antioxidant compounds. The most suitable wavelengths found to be 265 nm and 275 nm. Lingonberry juices with lactulose exhibited non-Newtonian behaviour and Ostwald-de-Waele model are applied to calculate its rheological properties. Conclusions: The natural fluorescence of the lingonberry juices was correlated with their antioxidant properties, total phenolic content and lightness. From fluorescence spectra three groups of fluorescence components are determined – phenolic acids, tannins and flavonoids. The obtained results and discussion presented here give the direction for further studies and additional test for validation of the correlation

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...

Acute kidney injury due to star fruit ingestion: A case report

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Mehruba Alam Ananna

2016-08-01

Full Text Available Star fruit (Avarrhoa carambola is a fruit from oxalidace family. lt is found in many countries of the world including Bangladesh. But its ingestion or drinking star fruit juice may lead to intoxication especially in patients with chronic kidney disease and manifestations might be neurological or nephrological. lt may also cause acute kidney injury in patients with previously normal renal function. Here we are presenting a case who presented with acute kidney injury after star fruit ingestion with previously unknown renal function impairment. The etiology was confirmed by histopathological exami­nation after doing renal biopsy. This renal function impairment is mainly due to oxalate crystal induce nephropathy which is richly abundant in star fruit. His renal function was improved ·with conservative management. Physicians should be alert to consider the ingestion of star fruit as a cause of acute kidney injury in a patient even in the absence of previous renal function impairment.

The development of “Renshenguo” health drink%人参果保健饮料的研制

Institute of Scientific and Technical Information of China (English)

张家骊

2001-01-01

On the basis of the determination of main constituents in the fruit, the influence of processing conditions (juice extraction, juice clarification, formulation, etc.) on the quality of the drink is studied. A new health drink with the genuine flavour of the fruit, pleasant taste, clear appearance, appealing colour and health-beneficial effects is obtained by beating extraction and enzymatic clarification.%以新型保健水果人参果为原料，在分析测定人参果主要成分含量的基础上，较深入地研究了人参果的取汁、果汁澄清以及配方等加工条件对人参果饮料品质的影响，采用打浆浸提取汁、酶法澄清技术，从而制得了一种保持人参果风味、口味清爽、外观澄清、色译诱人，具有人参果营养价值和保健作用的新型保健饮品。

Quality Of Cloudy Plum Juice Produced From Fresh Fruit Of Prunus Domestica L. – The Effect Of Cultivar And Enzyme Treatment

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Zbrzeźniak Monika

2015-12-01

Full Text Available The quality of cloudy juices produced from two plum cultivars varied in chemical characteristics and native polyphenol oxidase (PPO activity, and was studied in relation to specific pectinolytic activity of enzyme preparations used for fresh fruit maceration before pressing. Process effectiveness expressed as juice yield, turbidity and the rate of transfer of anthocyanins and polyphenols were determined for five different enzyme preparations, whose activity was also analysed. Juice yields obtained after 1 hour mash maceration (50 ºC, 100 g·t−1 were between 86.6 and 95.4%. The anthocyanins content of the obtained juices strongly depended on the cultivar and ranged from 26 to 50 mg·L−1 for ‘Promis’, and from 269 to 289 mg·L−1 for ‘Čačanska Najbolja’, which could be related to the differences in the measured PPO activity (175.4 and 79.8 nkat·g−1, respectively. The type of enzyme preparation strongly affected the degradation rate of anthocyanins during juice processing. Peonidin-3-rutinoside proved to be the most stable during plum juice production in contrast to cyanidin-3-glucoside. Irrespectively of the cultivar, the juice prepared with the mixture of Rohapect PTE + Rohament PL (2 : 1 showed the highest turbidity among the investigated combinations. The results suggest that for the production of cloudy plum juice use of a preparation with low pectin methyl esterase and polygalacturonase activities and high pectin lyase activity could be recommended.

JUICE EXTRACTION FOR TOTAL SOLUBLE SOLIDS CONTENT DETERMINATION IN MELON

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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.

Fast, simple and efficient salting-out assisted liquid-liquid extraction of naringenin from fruit juice samples prior to their enantioselective determination by liquid chromatography.

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Magiera, Sylwia; Kwietniowska, Ewelina

2016-11-15

In this study, an easy, simple and efficient method for the determination of naringenin enantiomers in fruit juices after salting-out-assisted liquid-liquid extraction (SALLE) and high-performance liquid chromatography (HPLC) with diode-array detection (DAD) was developed. The sample treatment is based on the use of water-miscible acetonitrile as the extractant and acetonitrile phase separation under high-salt conditions. After extraction, juice samples were incubated with hydrochloric acid in order to achieve hydrolysis of naringin to naringenin. The hydrolysis parameters were optimized by using a half-fraction factorial central composite design (CCD). After sample preparation, chromatographic separation was obtained on a Chiralcel® OJ-RH column using the mobile phase consisting of 10mM aqueous ammonium acetate:methanol:acetonitrile (50:30:20; v/v/v) with detection at 288nm. The average recovery of the analyzed compounds ranged from 85.6 to 97.1%. The proposed method was satisfactorily used for the determination of naringenin enantiomers in various fruit juices samples. Copyright © 2016 Elsevier Ltd. All rights reserved.

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

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Roller Sibel

2005-06-01

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

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 ...

Acute and Subchronic Toxic Effects of the Fruits of Physalis peruviana L.

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Basak Ozlem Perk

2013-01-01

Full Text Available The fruit of Physalis peruviana L. (PPL has been traditionally used as antispasmodic, diuretic, antiseptic, sedative, and analgesic all over the world. We aimed to perform qualitative content analysis of the fruits of PPL and to clarify the in vitro genotoxicity and in vivo acute and subchronic toxicity of the fruit. Lyophilized fruit juice does not induce genetic damage. In the acute toxicity studies, LD50 value of the fruit was found to be more than 5000 mg kg−1 for both sexes. According to the subchronic toxicity studies, hepatic, renal, and hematological toxic effects were not induced in both sexes. Plasma troponin I (only in the group treated with 5000 mg kg−1 of lyophilized fruit juice and troponin T levels were significantly increased in male groups treated with lyophilized fruit juice compared to the control group. Furthermore, potassium level was significantly increased in the male group treated with 5000 mg kg−1 of lyophilized fruit juice. These findings were considered to indicate the myocardial damage particularly in the male group treated with 5000 mg kg−1 of lyophilized fruit juice. In conclusion, lyophilized fruit juice of PPL is shown to induce cardiac toxicity only at high doses and in male gender.

Acute and Subchronic Toxic Effects of the Fruits of Physalis peruviana L.

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Perk, Basak Ozlem; Ilgin, Sinem; Atli, Ozlem; Duymus, Hale Gamze; Sirmagul, Basar

2013-01-01

The fruit of Physalis peruviana L. (PPL) has been traditionally used as antispasmodic, diuretic, antiseptic, sedative, and analgesic all over the world. We aimed to perform qualitative content analysis of the fruits of PPL and to clarify the in vitro genotoxicity and in vivo acute and subchronic toxicity of the fruit. Lyophilized fruit juice does not induce genetic damage. In the acute toxicity studies, LD50 value of the fruit was found to be more than 5000 mg kg(-1) for both sexes. According to the subchronic toxicity studies, hepatic, renal, and hematological toxic effects were not induced in both sexes. Plasma troponin I (only in the group treated with 5000 mg kg(-1) of lyophilized fruit juice) and troponin T levels were significantly increased in male groups treated with lyophilized fruit juice compared to the control group. Furthermore, potassium level was significantly increased in the male group treated with 5000 mg kg(-1) of lyophilized fruit juice. These findings were considered to indicate the myocardial damage particularly in the male group treated with 5000 mg kg(-1) of lyophilized fruit juice. In conclusion, lyophilized fruit juice of PPL is shown to induce cardiac toxicity only at high doses and in male gender.

Biochemical monitoring of sweet fruit flavoured glass bottled soft drinks

International Nuclear Information System (INIS)

Watto, M.H.S.; Kazi, T.G.; Bhanger, M.I.; Jakhrani, M.A.; Iqbal, J.; Porgar, A.S.

2000-01-01

Fruit flavored glass bottled soft drinks are widely used in developing countries including Pakistan. People suffer greatly both in terms of health and economy if soft drinks are contaminated with microbes and toxic metals. Samples of sixteen different brands of soft drinks were analyzed for microbial and trace elemental study. Microbial study included identification of different coliforms like E. coli, Bacillus cereus, Salmonella, Shigella, Enterobacter, Klebsiela, and total Coliforms. Only seven samples were found to be free from investigated microbes. Contamination in other samples was probably due to improper handling and storage and could be dangerous to human health. Fifteen trace and toxic elements were determined by atomic absorption spectrophotometry following improved ash digestion method. The level of Al, Fe, Na, K, Ni, Pb and Cd was found to be higher in investigated samples than the international safety limits of WHO. Other elements investigated in all the samples were below the WHO maximum allowable concentration for drinking water. (author)

Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat.

Science.gov (United States)

Espina, Laura; Somolinos, María; Ouazzou, Abdenour Ait; Condón, Santiago; García-Gonzalo, Diego; Pagán, Rafael

2012-09-17

This work approaches the possibility of combining mild heat treatments with citrus fruit essential oils (EOs) to improve the effectiveness of heat treatments and thus to reduce treatment intensity. Concentrations between 10 and 200 μL/L of lemon, mandarin, or orange EO were tested at 54 °C for 10 min in laboratory media, determining that 200 μL/L of each EO was necessary to achieve a 5 log(10) reduction of the initial Escherichia coli O157:H7 concentration. A relationship could be established between sublethally injured cells after the heat treatment and inactivated cells after the combined process. In apple juice, the synergism in the inactivation of E. coli O157:H7 when adding 200 μL/L of lemon EO might suppose a reduction in the treatment temperature (of 4.5 °C) or in the treatment time (by 5.7 times) within the range of temperature assayed (54-60 °C). Addition of 75 μL/L of lemon EO was determined to achieve the same synergistic effect of the combined treatment when the initial inoculum was reduced from 3×10(7) to 3×10(4) CFU/mL. Since the addition of lemon EO did not decrease the hedonic acceptability of apple juice, the proposed combined treatment could be further studied and optimized for the production of new minimally processed juices. Copyright © 2012 Elsevier B.V. All rights reserved.

The effect of pomegranate juice (no added sugar consumption on fast blood sugar, lipid profile, antioxidant factors in Type 2 diabetes

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Samira Babaeian amini

2016-12-01

Full Text Available Background : Diabetes mellitus is one of the prevalence metabolic disorders in the worldwide. Studies have shown that fruits, vegetables and drinks that are rich in phenolic and antioxidants components may reduce cardiovascular and diabetes diseases. One of these fruits is Pomegranate that is rich in phelavonoid. Therefore, this study was designed to determine pomegranate juice effect on fast blood sugar, lipid profile, anthropometry, total antioxidant capacity and blood pressure in diabetic patients. Materials and Methods: In the present study, 50 patients with diabetes aged 30-50 were recruited into the study and randomly assigned into 2 groups:1 intervention group (n=25 that fed 240cc pomegranate juice daily, 2 control group (n=25 that fed 240cc water daily. Weight, hip circumstance, waist circumstance, lipid profile (HDL-C, LDL-C, TG, TC glucose, HbA1C, GPX, total antioxidant capacity, systolic and diastolic blood pressure were measured at the baseline and end of 8 weeks. Results: Insulin resistance, systolic and diastolic blood pressure, body weight, hip circumstance, waist circumstance decreased significantly and GPX increased in intervention group whereas pomegranate juice had no significant effect on glucose, HbA1C, lipid profile and total antioxidant capacity. Conclusion: These findings indicate that beneficial effect of pomegranate juice on insulin resistance, systolic and diastolic blood pressure, body weight, hip circumstance, waist circumstance, GPX

The suitability of different probiotic strains for the production of fruit-whey beverages.

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Sady, Marek; Najgebauer-Lejko, Dorota; Domagała, Jacek

2017-01-01

When designing new probiotic products, one of the most important aspects is the selection of bacterial strains with high survival rates in the matrix of the product concerned. The aim of the present research was to evaluate the potential of selected strains of probiotic bacteria for the production of fruit-whey beverages. Orange, apple and blackcurrant whey beverages were produced, and each was inoculated with one of the following probiotic strains: Bifidobacterium lactis HN019TM; Lactobacillus aci- dophilus NCFM®; Lactobacillus paracasei Lpc-37TM; Lactobacillus rhamnosus HN001TM. The count of probiotic bacteria as well as pH and total acidity were evaluated at the 1st, 7th, 14th, 21st and 28th day of storage. Beverages containing L. paracasei Lpc-37TM or L. rhamnosus HN001TM were characterized by a sig- nificantly higher average number of viable cells (7.02 or 7.05 log cfu/g, respectively) than products with lactis HN019TM or L. acidophilus NCFM® (6.43 or 6.37 log cfu/g, respectively). The use of L. paracasei Lpc-37 and L. rhamnosus HN001 strains in orange and apple drinks allows the recommended count for probiotic products, 106 cfu/g for 28 days of storage, to be exceeded. Survival of the B. lactis HN019 strain fulfills the above requirements only in the orange drink. The L. acidophilus NCFM® strain was found to be the least suitable for the production of beverages, as it did not reach 6 log cfu/g in any products after 28 days of stor- age. The highest average number of bacteria was found in the orange beverages (7.14 log cfu/g). In terms of bacteria viability, blackcurrant juice was the least suitable for the production of whey probiotic drinks, due to its high acidity. The results of the present study indicate that careful selection of the fruit juice component, especially in terms of its acidity, is key to designing successful probiotic fruit-whey beverages. Other factors which should be taken into account to ensure a sufficient number of live probiotic

How do Brazilian consumers perceive a non-traditional and innovative fruit juice? An approach looking at the packaging.

Science.gov (United States)

Romano, Karen R; Rosenthal, Amauri; Deliza, Rosires

2015-08-01

Consumer interest in nutritious and innovative foods encourages the development of products based on raw materials with nutraceutical potential. The health benefits provided by pomegranate have been recognized; therefore, the development of pomegranate juice may match consumer expectations regarding this goal. However, the concept has to first be accepted by the consumer. The aim of the study was to utilize a rating based conjoint analysis to investigate how Brazilian consumers perceive pomegranate juice by identifying the role of packaging attributes relevant to the consumer's intention to purchase. Five factors were considered in the study: technology used in the juice production (high hydrostatic pressure - HHP - a technology that preserves nutritional and sensory properties), antioxidants, price, preservatives, and colorant. Eight hypothetical pomegranate juice packages were created following an incomplete block design and evaluated by 150 fruit juice consumers. Three clusters were identified. The average results revealed that antioxidants were the attribute of greatest relative importance to cluster 1 (RI: 36%), followed by HHP (RI: 25%) and colorants (14%). Consumers in cluster 2 considered price as the most important attribute (RI: 41%), followed by antioxidants (RI: 21%) and HHP (RI: 18%). Cluster 3, as well as cluster 2, considered price the most important attribute (RI: 28%), followed by antioxidants (RI: 26%) and HHP (RI: 22%). The results showed that consumers valued information on the health benefits of antioxidants as well as on the technology, suggesting that both types of information may be relevant tools to increase the intention to purchase the product. The application of HHP for pomegranate juice processing was positively perceived by consumers, suggesting a potential commercial application in the Brazilian industry. Copyright © 2015 Elsevier Ltd. All rights reserved.

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...

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

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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.

PENGARUH SUHU DAN KELEMBABAN UDARA TERHADAP PERUBAHAN MUTU TABLET EFFERVESCEN SARI BUAH SELAMA PENYIMPANAN [Influence of Temperature and Relative Humidity on the Quality of Fruit Juice Effervescent Tablet During Storage

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Ansar

2011-06-01

Full Text Available The aim of this research was to study the influence of temperature and relative humidity on the quality of the fruit juice effervescent tablet. Sample of the passion fruit effervescent tablet was prepared from passion fruit granular, aspartame, polyetilene glycol, citric acid, and sodium bicarbonate. Variable analyzed was dissolution rate of the tablet during storage. The results indicated that temperature and humidity significantly affect dissolution rate of the fruit juice effervescent tablet. The reason for the decrease in dissolution rate was because at high storage temperature (35oC, sodium bicarbonate was not stable. The bicarbonate amount gradually decreased because it reacted with citric acid. Consequently, when the tablet was dissolved, the reaction between sodium bicarbonate and citric acid was slow. At high relative humidity (85.5% of storage, the reaction occurred prior to the dissolution due to moisture intake.

Electrochemical behaviour of polyphenol rich fruit juices using disposable screen-printed carbon electrodes: towards a rapid sensor for antioxidant capacity and individual antioxidants.

Science.gov (United States)

Bordonaba, Jordi Giné; Terry, Leon A

2012-02-15

The analysis of antioxidants in different foodstuffs and especially fruits has become an active area of research which has lead to numerous antioxidant-assays being recently developed. Many antioxidants exhibit inherent electroactivity, and hence employing electrochemical methods could be a viable approach for evaluating the overall antioxidant capacity of a fresh produce matrix without the need for added reactive species. This work shows the possibility of using square wave voltammetry (SWV) and other electrochemical methods with disposable screen-printed carbon electrodes, to quantify and assess antioxidant activity and abundance of specific antioxidants, mainly polyphenols in selected soft fruit juices. Freshly squeezed black currant and strawberry juices of different cultivars and maturity stages were chosen according to known differences in their antioxidant profile. As a result of the increasing applied potential (0-1000 mV vs. Ag/AgCl) the electroactive compounds present in the juices were oxidised leading to a characteristic voltammetric profile for each of the samples analysed. Generally, black currant juices had greater oxidation peaks at lower potentials (<400 mV) which were indicators of higher antioxidant capacities. The relationship between sensor cumulative responses at different applied potentials and total or individual antioxidants, as determined by conventional spectrophotometric methods (FRAP, Folin-Ciocalteu) and HPLC (individual anthocyanins and ascorbate), respectively, are discussed in the context of the development of a rapid sensor for antioxidants. Copyright © 2011 Elsevier B.V. All rights reserved.

Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products.

Science.gov (United States)

Bobinaitė, Ramunė; Pataro, Gianpiero; Lamanauskas, Nerijus; Šatkauskas, Saulius; Viškelis, Pranas; Ferrari, Giovanna

2015-09-01

The influence of Pulsed Electric Field (PEF) pre-treatment of blueberry fruits (Vaccinium myrtillus L.), both on the extraction yield and antioxidant properties of juice obtained by pressing and on the on the recovery of bioactive compounds from berry by-products (press cake) by extraction with solvent, was investigated. PEF treatments carried out at field strengths of 1, 3, and 5 kV/cm and an energy input of 10 kJ/kg achieved a cell disintegration index (Z p ) of 0.70, 0.80, and 0.87, respectively. Mechanical pressing (1.32 bar for 8 min) of PEF-treated berries (1, 3, and 5 kV/cm at 10 kJ/kg) significantly increased the juice yield (+28 %) compared with the untreated sample. The juice obtained from PEF pre-treated berries also had a significantly higher total phenolic content (+43 %), total anthocyanin content (+60 %) and antioxidant activity (+31 %). However, PEF treatment intensity higher than 1 kV/cm did not significantly improve the quantitative or qualitative characteristics of the juice. Compared to the untreated sample, higher amounts of total phenolics (+63 %), total athocyanins (+78 %) and antioxidant activity (+65 %) were detected in the press cake extracts. PEF treatment of higher intensity resulted in better extractability of bioactive compounds from blueberry press cake. The results obtained from this study demonstrate the potential of PEF as a mild pre-treatment method to improve the efficiency of the industrial processing of berry fruits.

Acute oxalate nephropathy after ingestion of star fruit.

Science.gov (United States)

Chen, C L; Fang, H C; Chou, K J; Wang, J S; Chung, H M

2001-02-01

Acute oxalate nephropathy associated with ingestion of star fruit (carambola) has not been reported before. We report the first two cases. These patients developed nausea, vomiting, abdominal pain, and backache within hours of ingesting large quantities of sour carambola juice; then acute renal failure followed. Both patients needed hemodialysis for oliguric acute renal failure, and pathologic examinations showed typical changes of acute oxalate nephropathy. The renal function recovered 4 weeks later without specific treatment. Sour carambola juice is a popular beverage in Taiwan. The popularity of star fruit juice is not compatible with the rare discovery of star fruit-associated acute oxalate nephropathy. Commercial carambola juice usually is prepared by pickling and dilution processes that reduce oxalate content markedly, whereas pure fresh juice or mild diluted postpickled juice for traditional remedies, as used in our cases, contain high quantities of oxalate. An empty stomach and dehydrated state may pose an additional risk for development of renal injury. To avoid acute oxalate nephropathy, pure sour carambola juice or mild diluted postpickled juice should not be consumed in large amounts, especially on an empty stomach or in a dehydrated state.

[Sugar content in non-alcoholic beverages and dietary recemmendations for children and adolescents].

Science.gov (United States)

Bilek, Maciej; Rybakowa, Maria

2015-01-01

Increase the intake of sugars among the inhabitants of developed countries is related to, among others, increasing consumption of non-alcoholic beverages, for which the relationship with the epidemic of obesity, particularly among children and adolescents, has been proven. The most frequently cited are non-alcoholic beverages, sweetened glucose-fructose syrup, ie. colas, tonics, ice teas, lemonades. Fruit drinks, fruit juices and nectars are commonly cited as a healthy alternative to non-alcoholic beverages and, however, we do not pay attention to the high content of sugars in these products. Determine the content of sugars in non-alcohollic beverages popular among children and adolescents. 80 non-alcoholic beverages such as cola, tonic, lemonade, ice tea, flavored waters, fruit juices, fruit nectars and fruit drinks. Evaluation of the content of monosaccharides and sucrose was performed by high performance liquid chromatography method (HPLC). In the tested non-alcohollic beverages, monosaccharides ie. glucose and fructose and the disaccharide sucrose were detected in different proportions. The product with the lowest content of the total sugars content was flavored water with lemon flavor based on the mineral water (2.72 g/100 ml). In the group of fruit juices, fruit nectars and fruit drinks highest sugars content have been reported (12.94 g/100 ml for aronia nectar and 12.76 g/100ml for the juice of pomegranate and grapes). Significant monosaccharides and sucrose content in the tested non-alcohollic beverages tends to claim that their manufacturers should be obliged to place warnings on the labels addressed to patients suffering from disorders of carbohydrate metabolism. Educational programs for children and adolescents with diabetes should include information about the content of a large amount of sugars in fruit products: fruit juices, fruit drinks and fruit nectar. © Polish Society for Pediatric Endocrinology and Diabetology.

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.

Microbiological quality of selected ready-to-eat leaf vegetables, sprouts and non-pasteurized fresh fruit-vegetable juices including the presence of Cronobacter spp.

Science.gov (United States)

Berthold-Pluta, Anna; Garbowska, Monika; Stefańska, Ilona; Pluta, Antoni

2017-08-01

Bacteria of the genus Cronobacter are emerging food-borne pathogens. Foods contaminated with Cronobacter spp. may pose a risk to infants or adults with suppressed immunity. This study was aimed at determining the microbiological quality of ready-to-eat (RTE) plant-origin food products available on the Polish market with special emphasis on the prevalence of Cronobacter genus bacteria. Analyses were carried out on 60 samples of commercial RTE type plant-origin food products, including: leaf vegetables (20 samples), sprouts (20 samples) and non-pasteurized vegetable, fruit and fruit-vegetable juices (20 samples). All samples were determined for the total count of aerobic mesophilic bacteria (TAMB) and for the presence of Cronobacter spp. The isolates of Cronobacter spp. were subjected to genetic identification and differentiation by 16S rDNA sequencing, PCR-RFLP analysis and RAPD-PCR and evaluation of antibiotic susceptibility by the disk diffusion assay. The TAMB count in samples of lettuces, sprouts and non-pasteurized fruit, vegetable and fruit-vegetable juices was in the range of 5.6-7.6, 6.7-8.4 and 2.9-7.7 log CFU g -1 , respectively. The presence of Cronobacter spp. was detected in 21 (35%) samples of the products, including in 6 (30%) samples of leaf vegetables (rucola, lamb's lettuce, endive escarola and leaf vegetables mix) and in 15 (75%) samples of sprouts (alfalfa, broccoli, small radish, lentil, sunflower, leek and sprout mix). No presence of Cronobacter spp. was detected in the analyzed samples of non-pasteurized fruit, vegetable and fruit-vegetable juices. The 21 strains of Cronobacter spp. isolated from leaf vegetable and sprouts included: 13 strains of C. sakazakii, 4 strains of C. muytjensii, 2 strains of C. turicensis, one strain of C. malonaticus and one strain of C. condimenti. All isolated C. sakazakii, C. muytjensii, C. turicensis and C. malonaticus strains were sensitive to ampicillin, cefepime, chloramphenicol, gentamycin

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.

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.

Enzymatic extraction of star gooseberry (Phyllanthus acidus) juice with high antioxidant level

Science.gov (United States)

Loan, Do Thi Thanh; Tra, Tran Thi Thu; Nguyet, Ton Nu Minh; Man, Le Van Viet

2017-09-01

Ascorbic acid and phenolic compounds are main antioxidants in star gooseberry (Phyllanthus acidus) fruit. In this study, Pectinex Ultra SP-L preparation with pectinase activity was used in the extraction of star gooseberry juice. The effects of pectinase concentration and biocatalytic time on the content of ascorbic acid, phenolic compounds and antioxidant activity of the fruit juice were firstly investigated. Response surface methodology was then used to optimize the conditions of enzymatic extraction for maximizing the antioxidant activity of the star gooseberry juice. The optimal pectinase concentration and biocatalytic time were 19 polygalacturonase units per 100g pulp dry weight and 67 min, respectively under which the maximal antioxidant activity achieved 5595±6 µmol Trolox equivalent per 100g juice dry weight. On the basis of kinetic model of second-order extraction, the extraction rate constant of ascorbic acid and phenolic compounds in the enzymatic extraction increased approximately 21% and 157%, respectively in comparison with that in the conventional extraction. Application of pectinase preparation to the fruit juice extraction was therefore potential for improvement in antioxidant level of the product.

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

[Energy drinks: an unknown risk].

Science.gov (United States)

Petit, Aymeric; Levy, Fanny; Lejoyeux, Michel; Reynaud, Michel; Karila, Laurent

2012-05-01

The term "energy drink" designates "any product in the form of a drink or concentrated liquid, which claims to contain a mixture of ingredients having the property to raise the level of energy and vivacity". The main brands, Red Bull, Dark Dog, Rockstar, Burn, and Monster, are present in food stores, sports venues, and bars among other soft drinks and fruit juices. Their introduction into the French market raised many reluctances, because of the presence of taurine, caffeine and glucuronolactone. These components present in high concentrations, could be responsible for adverse effects on health. The association of energy drinks and spirits is widely found among adolescents and adults who justify drinking these mixed drinks by their desire to drink more alcohol while delaying drunkenness. Given the importance of the number of incidents reported among the energy drinks consumers, it seemed appropriate to make a synthesis of available data and to establish causal links between the use of these products and the development of health complications. For a literature review, we selected scientific articles both in English and French published between 2001 and 2011 by consulting the databases Medline, Embase, PsycINFO and Google Scholar. The words used alone or in combination are "energy dinks", "caffeine", "taurine", "toxicity", "dependence". An occasional to a moderate consumption of these drinks seems to present little risk for healthy adults. However, excessive consumption associated with the use of alcohol or drugs in amounts that far exceed the manufacturers recommended amount, could be responsible for negative consequences on health, particularly among subjects with cardiovascular disease.

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

Is maternal food security a predictor of food and drink intake among toddlers in Oregon?

Science.gov (United States)

Cunningham, Timothy J; Barradas, Danielle T; Rosenberg, Kenneth D; May, Ashleigh L; Kroelinger, Charlan D; Ahluwalia, Indu B

2012-12-01

Food insecurity has detrimental effects on the mental, physical, and behavioral health of developing children. Few studies, however, have sought to determine whether associations exist between food insecurity and intake of vegetables, fresh or canned fruit, candy or cookies, French fries, fast food, water, milk, fruit juices, fruit drinks, soda, and sports drinks. To identify independent associations that exist between maternal food insecurity and food and drink intake among toddlers, population-based data from the 2006-2008 Oregon Pregnancy Risk Assessment Monitoring System follow-back survey (Oregon PRAMS-2) of 1,522 mothers of 2-year-old children were analyzed. Maternal food insecurity was defined as mothers' report of eating less because of lack of money for food. Typical weekly child food and drink intake was examined using polytomous logistic regression: 0-1 days/week, 2-3 days/week, and 4-7 days/week. Maternal food insecurity prevalence was 11.7 %. Compared to toddlers of food secure mothers, toddlers of food insecure mothers consumed vegetables (adjusted odds ratio [AOR] for 4-7 days/week = 0.31; 95 % confidence interval [CI] 0.12, 0.79) and fruit (AOR for 4-7 days/week = 0.25; 95 % CI 0.08, 0.75) fewer days of the week. Toddlers of food insecure mothers consumed soda (AOR for 4-7 days/week = 3.21; 95 % CI 1.12, 9.14) more days of the week. Maternal food insecurity is associated with weekly intake of certain foods and drinks. Among toddlers, consumption of fewer vegetables and fruit, and more soda may help explain the link between food insecurity and poor health.

Development of functional beverages from blends of Hibiscus sabdariffa extract and selected fruit juices for optimal antioxidant properties.

Science.gov (United States)

Ogundele, Oluwatoyin M A; Awolu, Olugbenga O; Badejo, Adebanjo A; Nwachukwu, Ifeanyi D; Fagbemi, Tayo N

2016-09-01

The demand for functional foods and drinks with health benefit is on the increase. The synergistic effect from mixing two or more of such drinks cannot be overemphasized. This study was carried out to formulate and investigate the effects of blends of two or more of pineapple, orange juices, carrot, and Hibiscus sabdariffa extracts (HSE) on the antioxidant properties of the juice formulations in order to obtain a combination with optimal antioxidant properties. Experimental design was carried out using optimal mixture model of response surface methodology which generated twenty experimental runs with antioxidant properties as the responses. The DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)] radical scavenging abilities, ferric reducing antioxidant potential (FRAP), vitamin C, total phenolics, and total carotenoids contents of the formulations were evaluated as a test of antioxidant property. In all the mixtures, formulations having HSE as part of the mixture showed the highest antioxidant potential. The statistical analyzes, however, showed that the formulations containing pineapple, carrot, orange, and HSE of 40.00, 16.49, 17.20, and 26.30%, respectively, produced optimum antioxidant potential and was shown to be acceptable to a research laboratory guidance panel, thus making them viable ingredients for the production of functional beverages possessing important antioxidant properties with potential health benefits.

Determination of ascorbic acid in pharmaceutical preparation and fruit juice using modified carbon paste electrode

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Simona Žabčíková

2016-06-01

Full Text Available Acrobic acid is key substance in the human metabolism and the rapid and accurate determination in food is of a great interest. Ascorbic acid is an electroactive compound, however poorly responded on the bare carbon paste electrodes. In this paper, brilliant cresyl blue and multi-walled carbon nanotubes were used for the modification of carbon paste electrode. Brilliant cresyl blue acts as a mediator improving the transition of electrons, whereas multiwalled carbon nanotubes increased the surface of the electrode. Both brilliant cresyl blue and multiwalled carbon nanotubes were added directly to the composite material. The electrochemical behavior of modified electode was determined in electrolyte at various pH, and the effect of the scan rate was also performed. It was shown that the electrochemical process on the surface of the modified carbon paste electrode was diffusion-controlled. The resulted modified carbon paste electrode showed a good electrocatalytic activity towards the oxidation of ascorbic acid at a reduced overpotential of +100 mV descreasing the risk of interferences. A linear response of the ascorbic acid oxidation current measured by the amperometry in the range of 0.1 - 350 µmol.L-1 was obtained applying the sensor for the standard solution. The limit of detection and limit of quantification was found to be 0.05 and 0.15 µmol.L-1, respectively. The novel method was applied for the determination of ascorbic acid in pharmaceutical vitamin preparation and fruit juice, and the results were in good agreement with the standard HPLC method. The presented modification of carbon paste electrode is suitable for the fast, sensitive and very accurate determination of ascorbic acid in fruit juices and pharmaceutical preparation.

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

Science.gov (United States)

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

2016-06-01

A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the phytochemical and antioxidant activities of juices from carambola (Averrhoa carambola L.), black jamun (Syzygium cumuni L.Skeels.), watermelon (Citrullus lanatus var lanatus), pineapple (Ananas comosus L. Merr) and litchi (Litchi chinensis Sonn.) was carried out. Depending on the type of fruit sample and treatment, increase or decrease in phytochemical values was observed. Overall, sonication had a positive effect on the total flavonoid content in all the juice samples followed by microwave treatment with exceptions in some cases. High-performance liquid chromatography study showed the presence of different phenolic acids depending on the sample type. The phenolic acids in some processed carambola juice samples showed decrease or complete destruction, while in some cases, an increase or appearance of newer phenolic acid originally not detected in the fresh juice was observed as seen in conventional thermal pasteurisation, microwaved at 600 W and sonicated juices. Both microwaved and sonicated samples were found to have positive effect on the phenolic content and antioxidant activity with exceptions in some cases. Therefore, microwave and sonication treatment could be used in place of thermal pasteurisation depending on the sample requirements. © The Author(s) 2015.

Microbiological testing and physical and chemical analysis of reconstituted fruit juices and coconut water
Avaliação microbiológico e caracterização físico-quimica de refrescos e água de coco

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F. B. PILÓ

2010-04-01

Full Text Available

The aim of this study was to assess the quality of reconstituted fruit juices and coconut water sold for immediate consumption in bars, restaurants and bakeries, and by street vendors in Belo Horizonte (Minas Gerais, Brazil. Microbial quality was determined by counting coliforms, yeasts, staphylococci and salmonellae. Total titratable acidity, pH and total soluble solids of these beverages were recorded. For coconut water samples, the total reducing sugar content was also determined. The “juices” collected included reconstituted orange, cashew and grape-fl avored juice powders and concentrated cashew juice. Sixty samples of these juices and 45 of coconut water were collected. More than half (55% of the juice samples did not comply with current Brazilian legislation, which states that there must be a total absence of coliforms in a 50 mL sample. Sixteen percent of the coconut water samples exceeded the bacterial count limits defi ned in Brazilian law, with thermotolerant coliform densities above 102 MPN / mL. The high levels of sugar and low pH found in the coconut water were possibly related to the high yeast counts in most samples. Forty-seven percent of coconut water samples showed staphylococcal counts above 103 CFU/mL. The numbers of thermotolerant coliforms, yeasts and staphylococci found suggest unsatisfactory hygienic practices during the preparation of these beverages. Salmonellae were not detected in any of the samples. The physical and chemical properties of the drinks varied among the samples. Our results suggest that both the reconstituted juices and coconut waters need better hygienic and sanitary control.

Effect of Fruit/Vegetable-Drug Interactions on CYP450, OATP and p ...

African Journals Online (AJOL)

Purpose: To review the concomitant use of certain drugs with fruit/vegetable juices that may lead to drug-juice interactions resulting in medication-related problems. Method: In this systematic review, online databases (PubMed, Google Scholar and Science Direct) were searched for information on juices derived from fruits ...

Correlates of fruit, vegetable, soft drink, and snack intake among adolescents: the ESSENS study

Directory of Open Access Journals (Sweden)

Mekdes K. Gebremariam

2016-09-01

Full Text Available Background: Identifying modifiable correlates of dietary behaviors is of utmost importance for the promotion of healthy dietary behaviors. Objective: This study explores individual, home, and school/neighborhood environmental correlates of dietary behaviors (intake of fruits, vegetables, soft drinks, and unhealthy snacks among adolescents. Methods: In total, 742 adolescents with a mean age of 13.6 (SD=0.3 were included in this cross-sectional study conducted in 11 secondary schools located in the eastern part of Norway. A web-based questionnaire was used to collect data. Univariable and multivariable linear regression analyses were used to explore factors associated with the dietary behaviors included. Results: A higher frequency of food/drink purchase in the school canteen was related to a higher consumption of soft drinks and snacks. A higher frequency of food/drink purchase in shops around schools during break or recess was related to a higher consumption of snacks. A higher frequency of food/drink purchase in shops around the neighborhood on the way to and from school was related to a higher consumption of soft drinks. Perceived parental modeling and perceived accessibility at home were found to be positively associated with all dietary behaviors. Perceived parental rules were inversely associated with soft drink and snack consumption; self-efficacy related to healthy eating was positively associated with fruit and vegetable consumption. Other included school and neighborhood environmental correlates were not associated with the dietary behaviors. Conclusions: There is a need to address the food purchasing behavior of the adolescents using different approaches. The findings also highlight the important role of parents and the home environment for healthy and unhealthy dietary behaviors of adolescents.

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

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®

Protective effects of pomegranate (Punica granatum) juice on testes against carbon tetrachloride intoxication in rats

Science.gov (United States)

2014-01-01

Background Pomegranate fruit has been extensively used as a natural medicine in many cultures. The present study was aimed at evaluating the protective effects of pomegranate (Punica granatum) juice against carbon tetrachloride (CCl4)-induced oxidative stress and testes injury in adult Wistar rats. Methods Twenty eight Wistar albino male rats were divided equally into 4 groups for the assessment of protective potential of pomegranate juice. Rats of group I (control) received only vehicles and had free access to food and water. Rats of groups II and IV were treated with CCl4 (2 ml/kg bwt) via the intraperitoneal route once a week for ten weeks. The pomegranate juice was supplemented via drinking water 2 weeks before and concurrent with CCl4 treatment to group IV. Group III was supplemented with pomegranate juice for twelve weeks. The protective effects of pomegranate on serum sex hormones, oxidative markers, activities of antioxidant enzymes and histopathology of testes were determined in CCl4-induced reproductive toxicity in rats. Results Pomegranate juice showed significant elevation in testosterone, luteinizing hormone (LH) and follicle stimulating hormone (FSH) those depleted by the injection of CCl4. Activity levels of endogenous testesticular antioxidant enzymes; superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), glutathione-S-transferase (GST) and glutathione reductase (GR) and glutathione (GSH) contents were increased while lipid peroxidation (LPO) and nitric oxide (NO) were decreased with pomegranate juice. Moreover, degeneration of germ and Leydig cells along with deformities in spermatogenesis induced after CCl4 injections were restored with the treatment of pomegranate juice. Conclusion The results clearly demonstrated that pomegranate juice augments the antioxidant defense mechanism against carbon tetrachloride-induced reproductive toxicity and provides evidence that it may have a therapeutic role in free radical mediated

Protective effects of pomegranate (Punica granatum) juice on testes against carbon tetrachloride intoxication in rats.

Science.gov (United States)

Al-Olayan, Ebtesam M; El-Khadragy, Manal F; Metwally, Dina M; Abdel Moneim, Ahmed E

2014-05-22

Pomegranate fruit has been extensively used as a natural medicine in many cultures. The present study was aimed at evaluating the protective effects of pomegranate (Punica granatum) juice against carbon tetrachloride (CCl4)-induced oxidative stress and testes injury in adult Wistar rats. Twenty eight Wistar albino male rats were divided equally into 4 groups for the assessment of protective potential of pomegranate juice. Rats of group I (control) received only vehicles and had free access to food and water. Rats of groups II and IV were treated with CCl4 (2 ml/kg bwt) via the intraperitoneal route once a week for ten weeks. The pomegranate juice was supplemented via drinking water 2 weeks before and concurrent with CCl4 treatment to group IV. Group III was supplemented with pomegranate juice for twelve weeks. The protective effects of pomegranate on serum sex hormones, oxidative markers, activities of antioxidant enzymes and histopathology of testes were determined in CCl4-induced reproductive toxicity in rats. Pomegranate juice showed significant elevation in testosterone, luteinizing hormone (LH) and follicle stimulating hormone (FSH) those depleted by the injection of CCl4. Activity levels of endogenous testesticular antioxidant enzymes; superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), glutathione-S-transferase (GST) and glutathione reductase (GR) and glutathione (GSH) contents were increased while lipid peroxidation (LPO) and nitric oxide (NO) were decreased with pomegranate juice. Moreover, degeneration of germ and Leydig cells along with deformities in spermatogenesis induced after CCl4 injections were restored with the treatment of pomegranate juice. The results clearly demonstrated that pomegranate juice augments the antioxidant defense mechanism against carbon tetrachloride-induced reproductive toxicity and provides evidence that it may have a therapeutic role in free radical mediated diseases.

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.

Fruit antioxidants during vinegar processing

NARCIS (Netherlands)

Bakir, Sena; Toydemir, Gamze; Boyacioglu, Dilek; Beekwilder, Jules; Capanoglu, Esra

2016-01-01

Background: Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different antioxidant compounds from fruit. In this study vinegars derived from apple

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.

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...

Changes in fruit, vegetable and juice consumption after the diagnosis of type 2 diabetes: a prospective study in men.

Science.gov (United States)

Olofsson, Camilla; Discacciati, Andrea; Åkesson, Agneta; Orsini, Nicola; Brismar, Kerstin; Wolk, Alicja

2017-03-01

Given the importance of prevention of complications in type 2 diabetes (T2D), we aimed to examine changes over time in consumption of fruits, vegetables and juice among men who were diagnosed with T2D in comparison with men without diabetes. The prospective Cohort of Swedish Men, aged 45-79 years in 1997, was used to examine changes in diet after diagnosis of T2D. Dietary intake was assessed using FFQ in 1997 and 2009. In all, 23 953 men who were diabetes free at baseline (1997) and completed both FFQ were eligible to participate in the study. Diagnosis of T2D was reported by subjects and ascertained through registers. Multivariable linear mixed models were used to examine changes in mean servings/week over time. In total, 1741 men developed T2D during the study period. Increased consumption of vegetables and fruits was observed among those who developed T2D (equivalent to 1·6 servings/week, 95 % CI 1·08, 2·03) and men who remained diabetes free (0·7 servings/week, 95 % CI 0·54, 0·84). Consumption of juice decreased by 0·6 servings/week (95 % CI -0·71, -0·39) among those who developed T2D and increased by 0·1 servings/week (95 % CI 0·05, 0·15) in those who were diabetes free. Changes over time and between groups were statistically significant. Although improvements in diet were observed, only 36 % of those with T2D and 35 % of those without diabetes consumed ≥5 servings of fruits and vegetables/d in 2009.

The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review.

Science.gov (United States)

Ogrinc, N; Kosir, I J; Spangenberg, J E; Kidric, J

2003-06-01

This review covers two important techniques, high resolution nuclear magnetic resonance (NMR) spectroscopy and mass spectrometry (MS), used to characterize food products and detect possible adulteration of wine, fruit juices, and olive oil, all important products of the Mediterranean Basin. Emphasis is placed on the complementary use of SNIF-NMR (site-specific natural isotopic fractionation nuclear magnetic resonance) and IRMS (isotope-ratio mass spectrometry) in association with chemometric methods for detecting the adulteration.

Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions

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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.

Characterization and evaluation of stability of bioactive compounds in fruit smoothies

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Sílvia Cristina Sobottka Rolim de MOURA

Full Text Available Abstract Smoothies are drinks composed of a mixture of vegetables (fruits, vegetables, which can be added or not by milk or yogurt, being a high creamy, healthy beverage and a good source of energy, vitamins, and minerals. Samples of three commercial smoothies: Yellow Fruits (YF, Red Fruits (RF, and Green Vegetables (GV stored in a glass packaging (260 mL were characterized for pH, soluble solids (°Brix, water activity (aw, density, rheology and thermal properties, and stored at controlled temperatures of 10 °C and 25 °C in the absence of light. During the period of 180 days, the samples were evaluated for color, polyphenol and anthocyanin contents, and sensorially monitored by odor, taste, overall quality and color characteristics. The smoothies showed similar physicochemical and thermophysical properties to pulp fruit and juice concentrates. The rheological behavior of the samples followed the power law model and was adjusted to the Arrhenius model. All the samples showed a reduction in bioactive compounds, change in color, taste and odor, with these being more significant at the room temperature.

Apple juice inhibits human low density lipoprotein oxidation.

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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

High pressure and foods -fruit/vegetable juices

Czech Academy of Sciences Publication Activity Database

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

2006-01-01

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

Levels of Major and Minor Elements in Some Commercial Fruit ...

African Journals Online (AJOL)

Purpose: To evaluate the macro- and micro-nutrient elements of some commercially available fruit juices in Serbia. Methods: Inductively coupled plasma optical emission spectrometry (ICP-OES) technique was employed for determination of the major and minor elements in samples of two different types of fruit juices - clear ...

Contribution of Beverage Selection to the Dietary Quality of the Packed Lunches Eaten by Preschool-Aged Children.

Science.gov (United States)

Romo-Palafox, Maria Jose; Ranjit, Nalini; Sweitzer, Sara J; Roberts-Gray, Cindy; Byrd-Williams, Courtney E; Briley, Margaret E; Hoelscher, Deanna M

2018-02-16

Sweet drinks early in life could predispose to lifelong consumption, and the beverage industry does not clearly define fruit drinks as part of the sweet drink category. To ascertain the relationship between beverage selection and dietary quality of the lunches packed for preschool-aged children evaluated using the Healthy Eating Index-2010. Foods packed by parents (n=607) were observed at 30 early care and education centers on two nonconsecutive days. Three-level regression models were used to examine the dietary quality of lunches by beverage selection and the dietary quality of the lunch controlling for the nutrient composition of the beverage by removing it from the analysis. Fruit drinks were included in 25% of parent-packed lunches, followed by 100% fruit juice (14%), milk (14%), and flavored milk (3.7%). Lunches with plain milk had the highest Healthy Eating Index-2010 scores (59.3) followed by lunches with 100% fruit juice (56.9) and flavored milk (53.2). Lunches with fruit drinks had the lowest Healthy Eating Index-2010 scores at 48.6. After excluding the nutrient content of the beverage, the significant difference between lunches containing milk and flavored milk persisted (+5.5), whereas the difference between fruit drinks and 100% fruit juice did not. Dietary quality is associated with the type of beverage packed and these differences hold when the lunch is analyzed without the nutrient content of the beverage included. Copyright © 2018 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics.

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Braga, Cíntia Maia; Zielinski, Acácio Antonio Ferreira; Silva, Karolline Marques da; de Souza, Frederico Koch Fernandes; Pietrowski, Giovana de Arruda Moura; Couto, Marcelo; Granato, Daniel; Wosiacki, Gilvan; Nogueira, Alessandro

2013-11-15

The aim of this study was to assess differences between apple juices and fermented apple beverages elaborated with fruits from different varieties and at different ripening stages in the aroma profile by using chemometrics. Ripening influenced the aroma composition of the apple juice and fermented apple. For all varieties, senescent fruits provided more aromatic fermented apple beverages. However, no significant difference was noticed in samples made of senescent or ripe fruits of the Lisgala variety. Regarding the juices, ripe Gala apple had the highest total aroma concentration. Ethanal was the major compound identified in all the samples, with values between 11.83mg/L (unripe Lisgala juice) and 81.05mg/L (ripe Gala juice). 3-Methyl-1-butanol was the major compound identified in the fermented juices. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied and classified the juices and fermented juices based on physicochemical and aroma profile, demonstrating their applicability as tools to monitor the quality of apple-based products. Copyright © 2013 Elsevier Ltd. All rights reserved.

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...

Could Pomegranate Juice Help in the Control of Inflammatory Diseases?

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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?

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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.

Safe foods for allergic people

DEFF Research Database (Denmark)

Nørhede, Pia; Madsen, Charlotte Bernhard; Bennett, L.

Introduction Recently a 7-year-old British boy died after drinking pineapple & coconut juice drink. The boy was allergic to milk. The juice drink contained milk, which was declared in the ingredient list as required in the labelling law. The mother to the boy did not read the ingredient list......, as she did not expect to find milk in a juice drink. The juice drink had pictures of pineapple and coconut but none of milk despite that it contained greater amounts of milk than coconut. At the moment the British authorities investigate if the company behind the juice drink has broken the law. How can...... allergy in 10 different European languages. Conclusion: If the company behind the pineapple & coconut fruit juice had asked an allergy expert for advice or had thought about allergic people themselves during the development of their product, the tragic story probably could have been avoided. An expert...

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

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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.

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

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Ravn-Haren, Gitte; Dragsted, Lars O; Buch-Andersen, Tine; Jensen, Eva N; Jensen, Runa I; Németh-Balogh, Mária; Paulovicsová, Brigita; Bergström, Anders; Wilcks, Andrea; Licht, Tine R; Markowski, Jarosław; Bügel, Susanne

2013-12-01

Fruit consumption is associated with a decreased risk of CVD in cohort studies and is therefore endorsed by health authorities as part of the '5 or more a day' campaigns. A glass of fruit juice is generally counted as one serving. Fruit may cause protection by affecting common risk factors of CVD. Apples are among the most commonly consumed fruits and were chosen for a comprehensive 5 × 4 weeks dietary crossover study to assess the effects of whole apples (550 g/day), apple pomace (22 g/day), clear and cloudy apple juices (500 ml/day), or no supplement on lipoproteins and blood pressure in a group of 23 healthy volunteers. The intervention significantly affected serum total and LDL-cholesterol. Trends towards a lower serum LDL-concentration were observed after whole apple (6.7%), pomace (7.9%) and cloudy juice (2.2%) intake. On the other hand, LDL-cholesterol concentrations increased by 6.9% with clear juice compared to whole apples and pomace. There was no effect on HDL-cholesterol, TAG, weight, waist-to-hip ratio, blood pressure, inflammation (hs-CRP), composition of the gut microbiota or markers of glucose metabolism (insulin, IGF1 and IGFBP3). Apples are rich in polyphenols and pectin, two potentially bioactive constituents; however, these constituents segregate differently during processing into juice products and clear juice is free of pectin and other cell wall components. We conclude that the fibre component is necessary for the cholesterol-lowering effect of apples in healthy humans and that clear apple juice may not be a suitable surrogate for the whole fruit in nutritional recommendations.

Immunochemical and PCR analysis of Staphylococcus aureus Enterotoxin B (SEB in milk and fruit juices collected in Lahore, Pakistan

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Dar Nadia

2013-01-01

Full Text Available Enterotoxins secreted by S. aureus are known as a food-poisoning agent that is associated with various gastro-intestinal pathological conditions. In this study, a one-step immunodetection method was devised for routine checking of SEB in milk and fruit juices available locally. Antibodies against recombinant SEB were raised, purified, and cross reactivity was checked against clinically important bacteria (Shigella flexneri, Streptococci, Salmonella typhi, Klebsiella and Bacillus subtilis. Purified anti-SEB antibodies were conjugated with gold nanoparticles (Ab-GNPs for direct detection of SEB in samples. SEB (33%, 4.76% and 15% was found in non-sterilized milk (118, sterilized milk (42 and juices (60, respectively. Coagulase, MSA tests and PCR amplification of 725 bp of the SEB gene confirmed the presence of S. aureus in the collected samples positive for SEB. Immunoassay is easy, reliable and less time consuming and will be helpful to detect the SEB in food samples at local level.

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

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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.

Blueberry juice causes potent relaxation of rat aortic rings via the activation of potassium channels and the H₂S pathway.

Science.gov (United States)

Horrigan, Louise A; Holohan, Catherine A; Lawless, Gráinne A; Murtagh, Melissa A; Williams, Carmel T; Webster, Christina M

2013-02-26

The objective of this study was to investigate the in vitro effects of blueberry juice on healthy rat aortic rings, and to explore the roles of potassium channels and of the hydrogen sulphide (H(2)S) pathway in mediating the effects of blueberry juice. Firstly, the antioxidant capacity of blueberry juice was compared to other popular juice drinks using the Folin-Ciocalteu and the DPPH assays. Blueberry juice had significantly higher total polyphenol content than any of the other drinks studied (p blueberry juice on noradrenaline-contracted aortic rings was then observed, and the juice caused significant inhibition of noradrenaline-induced contractions (p blueberry juice (p blueberry juice (p blueberry juice has potent vasorelaxing properties, and thus may be a useful dietary agent for the prevention and treatment of hypertension. This study also provides strong evidence that Kv channels and the CSE/H(2)S pathway may be responsible, at least in part, for mediating the effects of blueberry juice.

Price elasticity of the demand for sugar sweetened beverages and soft drinks in Mexico.

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Colchero, M A; Salgado, J C; Unar-Munguía, M; Hernández-Ávila, M; Rivera-Dommarco, J A

2015-12-01

A large and growing body of scientific evidence demonstrates that sugar drinks are harmful to health. Intake of sugar-sweetened beverages (SSB) is a risk factor for obesity and type 2 diabetes. Mexico has one of the largest per capita consumption of soft drinks worldwide and high rates of obesity and diabetes. Fiscal approaches such as taxation have been recommended as a public health policy to reduce SSB consumption. We estimated an almost ideal demand system with linear approximation for beverages and high-energy food by simultaneous equations and derived the own and cross price elasticities for soft drinks and for all SSB (soft drinks, fruit juices, fruit drinks, flavored water and energy drinks). Models were stratified by income quintile and marginality index at the municipality level. Price elasticity for soft drinks was -1.06 and -1.16 for SSB, i.e., a 10% price increase was associated with a decrease in quantity consumed of soft drinks by 10.6% and 11.6% for SSB. A price increase in soft drinks is associated with larger quantity consumed of water, milk, snacks and sugar and a decrease in the consumption of other SSB, candies and traditional snacks. The same was found for SSB except that an increase in price of SSB was associated with a decrease in snacks. Higher elasticities were found among households living in rural areas (for soft drinks), in more marginalized areas and with lower income. Implementation of a tax to soft drinks or to SSB could decrease consumption particularly among the poor. Substitutions and complementarities with other food and beverages should be evaluated to assess the potential impact on total calories consumed. Copyright © 2015 The Authors. Published by Elsevier B.V. All rights reserved.

Oleate functionalized magnetic nanoparticles as sorbent for the analysis of polychlorinated biphenyls in juices

International Nuclear Information System (INIS)

Pérez, Rosa Ana; Albero, Beatriz; Tadeo, José Luis; Sánchez -Brunete, Consuelo

2016-01-01

Magnetic oleate-coated Fe 3 O 4 nanoparticles were applied to the extraction of PCBs from fruit juices that were quantified by gas chromatography coupled to triple quadrupole mass spectrometry. Two methods were evaluated: The first method involves a two-step procedure that combines dispersive liquid-liquid microextraction with dispersive micro-solid phase extraction, and the second one involves magnetic solid-phase extraction (mSPE) carried out in a single step. The mSPE procedure is shown to be more sensitive, and therefore, it was optimized and applied to the analysis of PCBs in juices. The detection limits for all target PCBs are below 6 ng∙L −1 for apple juice, and 3 ng∙L −1 for grape juice. The enrichment factor is 125. Analysis of spiked fruit juice samples gave relative recoveries higher than 70 % for all PCBs except for PCB28 and PCB52. (author)

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.

Lack of modulatory effect of asparagus, tomato, and grape juice on ...

African Journals Online (AJOL)

We investigated the potency of asparagus-, tomato- and red grape-juice to modify the proportion of polychromatic erythrocyte (PCE) and frequency of micronucleated polychromatic erythrocytes (MNPCE) induced by cyclophosphamide (CP) in male NIH mice. Groups of five mice were given the fruit juices (25, 50 or 100%) ...

Physicochemical Changes and Antioxidant Activity of Juice, Skin, Pellicle and Seed of Pomegranate (cv. Mollar de Elche at Different Stages of Ripening

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Elsa C. D. Ramalhosa

2015-01-01

Full Text Available In the present work, we investigate how the degree of ripeness (low, low-medium, medium and medium-high affects the physical and compositional changes, as well as antioxidant properties of pomegranate fruit (cv. Mollar de Elche. The skin, pellicle, seed and juice were analysed. The fruit mass increased and the fruit skin became reddish (higher a* and lower h* as the fruit ripening progressed. The lowest concentrations of flavonoids and hydrolysable tannins were recorded in skin and pellicles at medium-high maturity stage, which explains the decrease in the total phenols and reducing power during ripening of pomegranate. On the contrary, the highest concentration of flavonoids (165 mg of quercetin equivalents per 100 mL of juice was determined in the juice at the most advanced ripening stage, concomitant with the highest total phenols (1695 mg of gallic acid equivalents per 100 mL of juice. Higher DPPH scavenging activity and an increase in the reducing power of juice were also observed during ripening. The trend of the above-mentioned properties allowed describing the fruit development and maturity.

Preparation of a polymeric ionic liquid-based adsorbent for stir cake sorptive extraction of preservatives in orange juices and tea drinks

International Nuclear Information System (INIS)

Chen, Lei; Huang, Xiaojia

2016-01-01

In this study, a new polymeric ionic liquid-based adsorbent was prepared and used as the extraction medium of stir cake sorptive extraction (SCSE) of three organic acid preservatives, namely, p-hydroxybenzoic acid, sorbic acid and cinnamic acid. The adsorbent was synthesized by the copolymerization of 1-ally-3-vinylimidazolium chloride (AV) and divinylbenzene (DVB) in the presence of a porogen solvent containing 1-propanol and 1,4-butanediol. The effect of the content of monomer and the porogen solvent in the polymerization mixture on the extraction performance was investigated thoroughly. The adsorbent was characterized by infrared spectroscopy, elemental analysis, scanning electron microscopy and mercury intrusion porosimetry. To obtain the optimal extraction conditions of SCSE/AVDVB for target analytes, key parameters including desorption solvent, adsorption and desorption time, ionic strength and pH value in sample matrix were studied in detail. The results showed that under the optimized conditions, the SCSE/AVDVB could extract the preservatives effectively through multiply interactions. At the same time, a simple and sensitive method by combining SCSE/AVDVB and high-performance liquid chromatography with diode array detection was developed for the simultaneous analysis of the target preservatives in orange juices and tea drinks. Low limits of detection (S/N = 3) and quantification limits (S/N = 10) of the proposed method for the target analytes were achieved within the range of 0.012–0.23 μg/L and 0.039–0.42 μg/L, respectively. The precision of the proposed method was evaluated in terms of intra- and inter-assay variability calculated as relative standard deviation (RSD), and it was found that the values were all below 10%. Finally, the proposed method was used to detect preservatives in different orange juice and tea drink samples successfully. The recoveries were in the range of 71.9–116%, and the RSDs were below 10% in the all cases

Preparation of a polymeric ionic liquid-based adsorbent for stir cake sorptive extraction of preservatives in orange juices and tea drinks

Energy Technology Data Exchange (ETDEWEB)

Chen, Lei; Huang, Xiaojia, E-mail: hxj@xmu.edu.cn

2016-04-15

In this study, a new polymeric ionic liquid-based adsorbent was prepared and used as the extraction medium of stir cake sorptive extraction (SCSE) of three organic acid preservatives, namely, p-hydroxybenzoic acid, sorbic acid and cinnamic acid. The adsorbent was synthesized by the copolymerization of 1-ally-3-vinylimidazolium chloride (AV) and divinylbenzene (DVB) in the presence of a porogen solvent containing 1-propanol and 1,4-butanediol. The effect of the content of monomer and the porogen solvent in the polymerization mixture on the extraction performance was investigated thoroughly. The adsorbent was characterized by infrared spectroscopy, elemental analysis, scanning electron microscopy and mercury intrusion porosimetry. To obtain the optimal extraction conditions of SCSE/AVDVB for target analytes, key parameters including desorption solvent, adsorption and desorption time, ionic strength and pH value in sample matrix were studied in detail. The results showed that under the optimized conditions, the SCSE/AVDVB could extract the preservatives effectively through multiply interactions. At the same time, a simple and sensitive method by combining SCSE/AVDVB and high-performance liquid chromatography with diode array detection was developed for the simultaneous analysis of the target preservatives in orange juices and tea drinks. Low limits of detection (S/N = 3) and quantification limits (S/N = 10) of the proposed method for the target analytes were achieved within the range of 0.012–0.23 μg/L and 0.039–0.42 μg/L, respectively. The precision of the proposed method was evaluated in terms of intra- and inter-assay variability calculated as relative standard deviation (RSD), and it was found that the values were all below 10%. Finally, the proposed method was used to detect preservatives in different orange juice and tea drink samples successfully. The recoveries were in the range of 71.9–116%, and the RSDs were below 10% in the all cases

Principal component analysis (PCA of volatile terpene compounds dataset emitted by genetically modified sweet orange fruits and juices in which a D-limonene synthase was either up- or down-regulated vs. empty vector controls

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Ana Rodríguez

2016-12-01

Full Text Available We have categorized the dataset from content and emission of terpene volatiles of peel and juice in both Navelina and Pineapple sweet orange cultivars in which D-limonene was either up- (S, down-regulated (AS or non-altered (EV; control (“Impact of D-limonene synthase up- or down-regulation on sweet orange fruit and juice odor perception”(A. Rodríguez, J.E. Peris, A. Redondo, T. Shimada, E. Costell, I. Carbonell, C. Rojas, L. Peña, (2016 [1]. Data from volatile identification and quantification by HS-SPME and GC–MS were classified by Principal Component Analysis (PCA individually or as chemical groups. AS juice was characterized by the higher influence of the oxygen fraction, and S juice by the major influence of ethyl esters. S juices emitted less linalool compared to AS and EV juices.

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

Science.gov (United States)

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

2014-11-01

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

Effect of Fruit Lemon Juice Addition to The Content of Protein, Fat, Lactose and Probiotic on Soy Yogurt

Science.gov (United States)

Supriyanti, F. M. T.; Zackiyah; Azizah, N.

2017-02-01

This research aimed to determine the effect of lemon juice to the content of protein, fat, lactose and probiotics, in beverages soy yogurt. Soy yogurt which produced was a multifunction yogurt drink high levels of antioxidants, contains probiotics and can be used by people with lactose intolerance. The research method includes the production of fortified soy yogurt with lemon juice, were made with the ratio between the lemon juice and soy yogurt were 0:10 (L0); 1:9 (L1); 2:8 (L2); and 3:7 (L3). Analysis of the results include the content of protein by Kjeldahl method, the content of fat by Soxhletasi method, lactose test by Luff Schoorls method and content of probiotics with total plate count enumeration techniques. The results showed fortified yogurt had a protein content greater than before fortification (L3 > L2 > L1 > L0); The fat content L0 > L1 > L2 > L3. Fortified yogurt lactose content is smaller than before fortification (L0 > L1 > L2 > L3). The content of probiotic yogurt fortified L1 > L3 > L2. From this research can be concluded that the yoghurt fortified (L3) is the best, with the highest protein content, low fat, low lactose than L1 and L2, and had probiotics content. It is advised to conduct further research on the expired time of fortified soy yogurt products

HS-GC-MS-O analysis and sensory acceptance of passion fruit during maturation.

Science.gov (United States)

Janzantti, Natália S; Monteiro, Magali

2017-07-01

The odor-active compounds of the conventional yellow passion fruit influence the aroma during ripeness and the acceptance of the juice. HS-GC-MS and GC-OSME analysis and sensory acceptance of the conventional passion fruit from different stages of ripeness were studied to characterize the aroma of the fruit and, aroma and flavor of the juice. Ethyl butanoate, ethyl hexanoate and propyl acetate showed high odoriferous importance in the passion fruit from the 1/3 yellow skin color. C is -3-hexen-1-ol and diethyl carbonate plus the odor-active compounds from the 1/3 yellow skin color showed high odoriferous importance in the 2/3 yellow skin color, and butyl acetate and alpha-terpineol plus the same odor-active compounds from 2/3 were the most important for the 3/3 yellow skin color. There was difference in the aroma and flavor of the juices, with higher acceptance means for the passion fruit from the 3/3 yellow skin color. The passion fruit volatile compounds peak area, odoriferous intensity and sensory acceptance of the juices increased during ripeness, indicating that the conventional passion fruit characteristic aroma is completely expressed when the fruit reaches the whole maturation, at the 3/3 yellow skin color.

Association between excess weight and beverage portion size consumed in Brazil

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Ilana Nogueira Bezerra

2018-02-01

Full Text Available ABSTRACT OBJECTIVE To describe the beverage portion size consumed and to evaluate their association with excess weight in Brazil. METHODS We used data from the National Dietary Survey, which included individuals with two days of food record aged over 20 years (n = 24,527 individuals. The beverages were categorized into six groups: soft drink, 100% fruit juice, fruit drink, alcoholic beverage, milk, and coffee or tea. We estimated the average portion consumed for each group and we evaluated, using linear regression, the association between portion size per group and the variables of age, sex, income, and nutritional status. We tested the association between portion size and excess weight using Poisson regression, adjusted for age, sex, income, and total energy intake. RESULTS The most frequently consumed beverages in Brazil were coffee and tea, followed by 100% fruit juices, soft drinks, and milk. Alcoholic beverages presented the highest average in the portion size consumed, followed by soft drinks, 100% fruit juice, fruit drink, and milk. Portion size showed positive association with excess weight only in the soft drink (PR = 1.19, 95%CI 1.10–1.27 and alcoholic beverage groups (PR = 1.20, 95%CI, 1.11–1.29, regardless of age, sex, income, and total energy intake. CONCLUSIONS Alcoholic beverages and soft drinks presented the highest averages in portion size and positive association with excess weight. Public health interventions should address the issue of portion sizes offered to consumers by discouraging the consumption of large portions, especially sweetened and low nutritional beverages.

Carotenoids and lycopene content in fresh and dried tomato fruits and tomato juice

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Andrea Mendelová

2013-01-01

Full Text Available Important component of the tomato are carotenoid dyes, especially lycopene. The importance of lycopene in the diet of people in recent years has grown mainly for its pharmacological effects due to its ability to reduce the risk of carcinoma diseases and prevention of cardiovascular diseases. The aim of this work was to analyze the content of total carotenoids and lycopene in 8 varieties of tomato and to monitor dynamic changes after their different treatments (heating, drying. The experiment included following tomato varieties: Bambino F1, Darina F1, Diana F1, Denár, Milica F1, Orange F1, Paulína F1, Šejk F1.We found that processing of tomato fruits into juices and dried slices positively affected the presence of carotenoids and lycopene. Processing leads to an increase in the content of carotenoids that can be attributed to better availability of these components in the human body.

Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storage.

Science.gov (United States)

Salvia-Trujillo, Laura; Morales-de la Peña, Mariana; Rojas-Graü, Alejandra; Martín-Belloso, Olga

2011-09-28

The effect of high-intensity pulsed electric fields (HIPEF) or thermal processes and refrigerated storage on water-soluble vitamins and antioxidant capacity of beverages containing fruit juices and whole (FJ-WM) or skim milk (FJ-SM) was assessed. Peroxidase (POD) and lipoxygenase (LOX) inactivation as well as color changes were also studied. High vitamin C retention was observed in HIPEF and thermally treated beverages, but a significant depletion of the vitamin during storage occurred, which was correlated with antioxidant capacity. HIPEF treatment did not affect the concentration of group B vitamins, which also remained constant over time, but thermally treated beverages showed lower riboflavin (vitamin B2) concentration. With regard to enzyme activity, thermal processing was more effective than HIPEF on POD and LOX inactivation. The color of the beverages was maintained after HIPEF processing and during storage. Consequently, HIPEF processing could be a feasible technology to attain beverages with fruit juices and milk with high vitamin content and antioxidant potential.

Dehydrated Basella alba Fruit Juice as a Novel Natural Colorant: Pigment Stability, In Vivo Food Safety Evaluation and Anti-Inflammatory Mechanism Characterization.

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Huang, Fu-Long; Chiou, Robin Y-Y; Chen, Wei-Cheng; Ko, Huey-Jiun; Lai, Li-Jung; Lin, Shu-Mei

2016-09-01

Flesh of Basella alba L. mature fruits bearing deep-violet juice provides a novel and potential source of natural colorant. To minimize the pigment purification process and warrant safety acceptability, B. alba colorant powder (BACP) was prepared using mature fruits through a practical batch preparation and subjected to fundamental pigment characterization, food safety assessment and bio-function evaluation. Yield of the dehydrated B. alba colorant powder (BACP) was 37 g/kg fresh fruits. Reconstituted aqueous solution of the BACP exhibited an identical visible spectrum (400-700 nm) as that of fresh juice. Color of the solution (absorbance at 540 nm) was stable in a broad pH ranged from 3 to 8 and enhanced by co-presence of calcium and magnesium ions, while was rapidly bleached by ferrous and ferric ions. For in vivo food safety evaluation, ICR mice were daily gavage administered with BACP up to 1000 mg/kg body weight for 28 days. Organ weight determination, serum biochemical analysis and histopathological examination of hearts, livers, lungs and kidneys revealed no obvious health hazard. In vitro anti-inflammatory activity of BACP was characterized in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. BACP exerted potent anti-inflammatory activity by down-regulation of inflammatory mediators including nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-1β, IL-6 and IL-12 and the blockage of IκB kinase (IKK)/IκB/nuclear factor-κ B (NFκB) activation cascade. These results supported that BACP may serve as a beneficial alternative of natural food colorant.

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

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

Pulsed electric field processing of different fruit juices: impact of pH and temperature on inactivation of spoilage and pathogenic micro-organisms.

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Timmermans, R A H; Nierop Groot, M N; Nederhoff, A L; van Boekel, M A J S; Matser, A M; Mastwijk, H C

2014-03-03

Pulsed electrical field (PEF) technology can be used for the inactivation of micro-organisms and therefore for preservation of food products. It is a mild technology compared to thermal pasteurization because a lower temperature is used during processing, leading to a better retention of the quality. In this study, pathogenic and spoilage micro-organisms relevant in refrigerated fruit juices were studied to determine the impact of process parameters and juice composition on the effectiveness of the PEF process to inactivate the micro-organisms. Experiments were performed using a continuous-flow PEF system at an electrical field strength of 20 kV/cm with variable frequencies to evaluate the inactivation of Salmonella Panama, Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae in apple, orange and watermelon juices. Kinetic data showed that under the same conditions, S. cerevisiae was the most sensitive micro-organism, followed by S. Panama and E. coli, which displayed comparable inactivation kinetics. L. monocytogenes was the most resistant micro-organism towards the treatment conditions tested. A synergistic effect between temperature and electric pulses was observed at inlet temperatures above 35 °C, hence less energy for inactivation was required at higher temperatures. Different juice matrices resulted in a different degree of inactivation, predominantly determined by pH. The survival curves were nonlinear and could satisfactorily be modeled with the Weibull model. Copyright © 2013 Elsevier B.V. All rights reserved.

Anti Diabetic Effect of Fruit Juice of Morinda Citrifolia (Tahitian Noni ...

African Journals Online (AJOL)

This study investigated the therapeutic use of Tahitian Noni Juice® (TNJ) or noni juice in controlling hyperglycaemia as claimed in folk medicine. Twenty adult male Sprague–Dawley rats with body weights ranging from 145 to 230g were used for the experiment. They were randomly allocated into 4 groups of five, rats each.

Consumption of sugar sweetened beverages, artificially sweetened beverages, and fruit juice and incidence of type 2 diabetes: systematic review, meta-analysis, and estimation of population attributable fraction

Science.gov (United States)

Imamura, Fumiaki; O'Connor, Laura; Ye, Zheng; Mursu, Jaakko; Hayashino, Yasuaki; Bhupathiraju, Shilpa N; Forouhi, Nita G

2016-01-01

Objectives To examine the prospective associations between consumption of sugar sweetened beverages, artificially sweetened beverages, and fruit juice with type 2 diabetes before and after adjustment for adiposity, and to estimate the population attributable fraction for type 2 diabetes from consumption of sugar sweetened beverages in the United States and United Kingdom. Design Systematic review and meta-analysis. Data sources and eligibility PubMed, Embase, Ovid, and Web of Knowledge for prospective studies of adults without diabetes, published until February 2014. The population attributable fraction was estimated in national surveys in the USA, 2009–10 (n=4729 representing 189.1 million adults without diabetes) and the UK, 2008–12 (n=1932 representing 44.7 million). Synthesis methods Random effects meta-analysis and survey analysis for population attributable fraction associated with consumption of sugar sweetened beverages. Results Prespecified information was extracted from 17 cohorts (38 253 cases/10 126 754 person years). Higher consumption of sugar sweetened beverages was associated with a greater incidence of type 2 diabetes, by 18% per one serving/day (95% confidence interval 9% to 28%, I2 for heterogeneity=89%) and 13% (6% to 21%, I2=79%) before and after adjustment for adiposity; for artificially sweetened beverages, 25% (18% to 33%, I2=70%) and 8% (2% to 15%, I2=64%); and for fruit juice, 5% (−1% to 11%, I2=58%) and 7% (1% to 14%, I2=51%). Potential sources of heterogeneity or bias were not evident for sugar sweetened beverages. For artificially sweetened beverages, publication bias and residual confounding were indicated. For fruit juice the finding was non-significant in studies ascertaining type 2 diabetes objectively (P for heterogeneity=0.008). Under specified assumptions for population attributable fraction, of 20.9 million events of type 2 diabetes predicted to occur over 10 years in the USA (absolute event rate 11.0%), 1.8 million

UV-blocking potential of oils and juices.

Science.gov (United States)

Gause, S; Chauhan, A

2016-08-01

Sunscreens are commonly used to protect the body from damage caused by UV light. Some components of organic sunscreens have been shown to pass through the skin during wear which could raise toxicity concerns for these compounds. This study explores the potential for oils and fruit and vegetable juices to be substitutes for these compounds. The absorptivity of various oils (canola oil, citronella oil, coconut oil, olive oil, soya bean oil, vitamin E, as well as aloe vera) and fruit and vegetable juices (acerola, beet, grape, orange carrot, purple carrot and raspberry) was measured in vitro. The mean absorptivity was compared with FDA-approved UV absorbers to gauge the potential of the natural products. The most promising candidates were incorporated into formulations, and the UV transmittance of a 20-μm-thick film of the formulation was measured. The formulations were also imaged by light microscopy and scanning electron microscopy. The absorptivity of oils was at least two orders of magnitude lower compared to the commercial UV blockers. The fruit juice powders were more effective at UV blocking but still showed an order of magnitude lower absorptivity compared to commercial UV blockers. The UV blocking from most natural oils is insufficient to obtain a significant UV protection. Formulations containing 50wt% purple carrot showed good UV-blocking capabilities and represent a promising ingredient for sunscreen and cosmetic applications. © 2015 Society of Cosmetic Scientists and the Société Française de Cosmétologie.

Variety of fruit and vegetables is related to preschoolers' overall diet quality.

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Ramsay, Samantha A; Shriver, Lenka H; Taylor, Christopher A

2017-03-01

Children are encouraged to eat a specific amount of fruits and vegetables to optimize health. The purpose of this study was to assess whether consumption of a variety of fruits and vegetables, respectively, was associated with a greater diet quality among preschool-aged children. Analyses were performed using a cross-sectional, nationally representative sample of US children. Dietary intakes from 24-h dietary recalls of two-five year old children ( n  = 2595) in 2005-2010 NHANES were examined. Diet quality was evaluated using MyPlate equivalents and the Healthy Eating Index 2010 (HEI-2010). Variety categories were determined based on children's fruit, fruit juice, and vegetable consumption on the recalled day. Differences in diet quality were examined using t -tests. Variety of fruits and vegetables was linked to higher overall diet quality. Children who consumed whole fruit had better diet quality scores for total fruit, whole fruit, whole grains, dairy, seafood, refined grains, sodium, and empty calories ( P  ≤ 0.018). Significantly higher HEI-2010 scores for total fruit, whole fruit, fatty acids, sodium, and empty calories, but a lower dairy HEI-2010 score, were identified in children who drank fruit juice ( P  ≤ 0.038). Vegetable consumption was significantly associated with higher total vegetables, greens/beans, and empty calories, but a lower sodium score ( P  ≤ 0.027). Children who consumed whole fruit, fruit juice and non-starchy vegetables ( P  ≤ 0.017), but not white potatoes, had significantly higher total HEI-2010 scores. Reinforcing fruit and 100% fruit juice consumption may indirectly support healthier diets among children. However, underlying associations between fruit and vegetable intakes and overall diet quality should be examined further.

Variety of fruit and vegetables is related to preschoolers' overall diet quality

Directory of Open Access Journals (Sweden)

Samantha A. Ramsay

2017-03-01

Full Text Available Children are encouraged to eat a specific amount of fruits and vegetables to optimize health. The purpose of this study was to assess whether consumption of a variety of fruits and vegetables, respectively, was associated with a greater diet quality among preschool-aged children. Analyses were performed using a cross-sectional, nationally representative sample of US children. Dietary intakes from 24-h dietary recalls of two-five year old children (n = 2595 in 2005–2010 NHANES were examined. Diet quality was evaluated using MyPlate equivalents and the Healthy Eating Index 2010 (HEI-2010. Variety categories were determined based on children's fruit, fruit juice, and vegetable consumption on the recalled day. Differences in diet quality were examined using t-tests. Variety of fruits and vegetables was linked to higher overall diet quality. Children who consumed whole fruit had better diet quality scores for total fruit, whole fruit, whole grains, dairy, seafood, refined grains, sodium, and empty calories (P ≤ 0.018. Significantly higher HEI-2010 scores for total fruit, whole fruit, fatty acids, sodium, and empty calories, but a lower dairy HEI-2010 score, were identified in children who drank fruit juice (P ≤ 0.038. Vegetable consumption was significantly associated with higher total vegetables, greens/beans, and empty calories, but a lower sodium score (P ≤ 0.027. Children who consumed whole fruit, fruit juice and non-starchy vegetables (P ≤ 0.017, but not white potatoes, had significantly higher total HEI-2010 scores. Reinforcing fruit and 100% fruit juice consumption may indirectly support healthier diets among children. However, underlying associations between fruit and vegetable intakes and overall diet quality should be examined further.

Not-from-concentrate pilot plant ‘Wonderful’ cultivar pomegranate juice changes: Volatiles

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Pilot plant ultrafiltration was used to mimic the dominant U.S. commercial pomegranate juice extraction method (hydraulic pressing whole fruit), to deliver a not-from-concentrate (NFC) juice that was high-temperature short-time pasteurized and stored at 4 and 25 °C. Recovered were 46 compounds, of ...

Purified blueberry anthocyanins and blueberry juice alter development of obesity in mice fed an obesogenic high-fat diet.

Science.gov (United States)

Prior, Ronald L; E Wilkes, Samuel; R Rogers, Theodore; Khanal, Ramesh C; Wu, Xianli; Howard, Luke R

2010-04-14

Male C57BL/6J mice (25 days of age) were fed either a low-fat diet (10% kcal from fat) (LF) or a high-fat diet (45% kcal from fat) (HF45) for a period of 72 days. Blueberry juice or purified blueberry anthocyanins (0.2 or 1.0 mg/mL) in the drinking water were included in LF or HF45 treatments. Sucrose was added to the drinking water of one treatment to test if the sugars in blueberry juice would affect development of obesity. Total body weights (g) and body fat (%) were higher and body lean tissue (%) was lower in the HF45 fed mice compared to the LF fed mice after 72 days, but in mice fed HF45 diet plus blueberry juice or blueberry anthocyanins (0.2 mg/mL), body fat (%) was not different from those mice fed the LF diet. Anthocyanins (ACNs) decreased retroperitoneal and epididymal adipose tissue weights. Fasting serum glucose concentrations were higher in mice fed the HF45 diet. However, it was reduced to LF levels in mice fed the HF45 diet plus 0.2 mg of ACNs/mL in the drinking water, but not with blueberry juice. beta cell function (HOMA-BCF) score was lowered with HF45 feeding but returned to normal levels in mice fed the HF45 diet plus purified ACNs (0.2 mg/mL). Serum leptin was elevated in mice fed HF45 diet, and feeding either blueberry juice or purified ACNs (0.2 mg/mL) decreased serum leptin levels relative to HF45 control. Sucrose in drinking water, when consumption was restricted to the volume of juice consumed, produced lower serum leptin and insulin levels, leptin/fat, and retroperitoneal and total fat (% BW). Blueberry juice was not as effective as the low dose of anthocyanins in the drinking water in preventing obesity. Additional studies are needed to determine factors responsible for the differing responses of blueberry juice and whole blueberry in preventing the development of obesity.

Effect of cultivation line and peeling on food composition, taste characteristic, aroma profile, and antioxidant activity of Shiikuwasha (Citrus depressa Hayata) juice.

Science.gov (United States)

Asikin, Yonathan; Fukunaga, Hibiki; Yamano, Yoshimasa; Hou, De-Xing; Maeda, Goki; Wada, Koji

2014-09-01

Shiikuwasha (Citrus depressa Hayata) juice from four main cultivation lines subjected to two peeling practices (with or without peeling) were discriminated in terms of quality attributes, represented by sugar and organic acid composition, taste characteristic, aroma profile, and antioxidant activity. Shiikuwasha juice from these lines had diverse food compositions; 'Izumi kugani' juice had lower acidity but contained more ascorbic acid than that of other cultivation lines. The composition of volatile aroma components was influenced by fruit cultivation line, whereas its content was affected by peeling process (20.26-53.73 mg L(-1) in whole juice versus 0.82-1.58 mg L(-1) in flesh juice). Peeling also caused Shiikuwasha juice to be less astringent and acidic bitter and to lose its antioxidant activity. Moreover, the total phenolic and ascorbic acid content of Shiikuwasha juice positively influenced its antioxidant activity. Each fruit cultivation line had a distinct food composition, taste characteristic, and aroma profile. Peeling in Shiikuwasha juice production might reduce aftertaste, and thus might improve its palatability. Comprehensive information on the effect of cultivation line and peeling on quality attributes will be useful for Shiikuwasha juice production, and can be applied to juice production of similar small citrus fruits. © 2014 Society of Chemical Industry.

The Use of Synthetic Sweeteners in Cherry and Orange Fruit Drinks (Turkish with English Abstract

Directory of Open Access Journals (Sweden)

2015-02-01

Full Text Available in the present study aspartame, acesulfame K and aspartame + acesulfame K (1+1 are used instead of sucrose in cherry and orange beverages prepared at different brix values and the preferences of the panel at different sweetener and fruit ratio levels were investigated by using ranking test. The statistical evaluation of the results have shown that the 6 brix cherry drink and 5 brix orange drink plus 350 mg/l aspartame + acesulfame K combinations were preferred (P<0.05 by the panelists.

Effect of gamma irradiation on bitter pit of apple fruits (Malus Domestica Borkh)

International Nuclear Information System (INIS)

Al-Bachir, M.; Farah, S.

2000-12-01

Tow varieties of apple fruits Golden and Starking were irradiated with 0, 0.5, 1.0, 1.5 kGy and with 0, 1.0, 1.5 kGy respectively. Irradiated and unirradiated fruits were stored at 1 to 2 centigrade and relative humidity of 80 to 90%. Fruit quality (firmness, skin thickness and bitter pit) and juice characteristics (moisture, ash, carbohydrates, organic acids, Ph, and viscosity), were determined during storage periods (0, 3 and 6 months). The used doses of gamma irradiation significantly decreased the percentage and intensity of bitter pit. Irradiated fruits were softer immediately after irradiation and through storage periods, there were no differences in firmness between irradiated and unirradiated fruits. Gamma irradiation increased the thickness of skin in Golden fruits and decreased it in Starking. Juice production from both varieties immediately after irradiation was not affected by gamma irradiation. However the juice produced from irradiated fruits had higher organic acids (citric and malic acids), viscosity and Ph values than the control. (author)

Multilaboratory Validation of First Action Method 2016.04 for Determination of Four Arsenic Species in Fruit Juice by High-Performance Liquid Chromatography-Inductively Coupled Plasma-Mass Spectrometry.

Science.gov (United States)

Kubachka, Kevin; Heitkemper, Douglas T; Conklin, Sean

2017-07-01

Before being designated AOAC First Action Official MethodSM 2016.04, the U.S. Food and Drug Administration's method, EAM 4.10 High Performance Liquid Chromatography-Inductively Coupled Plasma-Mass Spectrometric Determination of Four Arsenic Species in Fruit Juice, underwent both a single-laboratory validation and a multilaboratory validation (MLV) study. Three federal and five state regulatory laboratories participated in the MLV study, which is the primary focus of this manuscript. The method was validated for inorganic arsenic (iAs) measured as the sum of the two iAs species arsenite [As(III)] and arsenate [As(V)], dimethylarsinic acid (DMA), and monomethylarsonic acid (MMA) by analyses of 13 juice samples, including three apple juice, three apple juice concentrate, four grape juice, and three pear juice samples. In addition, two water Standard Reference Materials (SRMs) were analyzed. The method LODs and LOQs obtained among the eight laboratories were approximately 0.3 and 2 ng/g, respectively, for each of the analytes and were adequate for the intended purpose of the method. Each laboratory analyzed method blanks, fortified method blanks, reference materials, triplicate portions of each juice sample, and duplicate fortified juice samples (one for each matrix type) at three fortification levels. In general, repeatability and reproducibility of the method was ≤15% RSD for each species present at a concentration >LOQ. The average recovery of fortified analytes for all laboratories ranged from 98 to 104% iAs, DMA, and MMA for all four juice sample matrixes. The average iAs results for SRMs 1640a and 1643e agreed within the range of 96-98% of certified values for total arsenic.

Influência dos sucos de frutas sobre a biodisponibilidade e meia-vida dos medicamentos Influence of fruit juices on bioavailability and half-life of drugs

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Carolina Mariante de Abreu

2010-01-01

Full Text Available Introdução: A administração de medicamentos juntamente com sucos de frutas pode determinar variações na farmacocinética e farmacodinâmica, comprometendo a biodisponibilidade e meia-vida dos compostos envolvidos. Objetivo: Verificar e classificar informações sobre ocorrências de interações que resultam da co-administração de medicamentos e sucos de frutas. Materiais e Métodos: Foi realizada uma revisão na literatura a cerca do tema proposto. Os dados sobre interações foram obtidos de pesquisa em diferentes bancos de dados e livros relacionados, realizada no período de 2008/2009. O método utilizado no estudo incluiu a análise de informações obtidas a partir de bases de dados como PUBMED, SCIELO, BDENF, BBO e natural medicine comprehensive database, sendo que os descritores utilizados consistiram em: interações, interactions, sucos de frutas, fruit juice, CYP 450, P-glicoproteínas e OATP (organic anion transporter polypeptide. Resultados: Ficou evidente a existência de um número significativo de interações, identificadas a partir de estudos experimentais, casos-controle e relatos de caso. Referências sobre agravamento de um efeito ou ineficácia terapêutica, decorrentes da associação de fármacos com sucos de frutas, foram citadas por diversos autores. Conclusão: O estudo evidenciou que interações entre sucos de laranja e toranja consistem nas ocorrências mais comumente citadas, muitas vezes responsáveis por variações sobre a biodisponibilidade e meia-vida de fármacos o que, em última instância, determina variações na resposta terapêutica.Administering medications together with fruit juices may lead to variations in pharmacokinetics and pharmacodynamics, with repercussions on the bioavailability and half –life of the compounds. Pharmacokinetic mechanisms are usually related to intestinal and hepatic enzymes of cytochrome P-450 (CYP 450 interference, as well as in transporter enzymes of the mucosa (P

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

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Cristina VERGARA

2015-09-01

Full Text Available Summary Betalains are fruit pigments possessing health-giving properties. To isolate the pigments, the juice must be separated from the fruit matrix, which contains biopolymers. The aim of this study was to clarify cactus pear juice by microfiltration to obtain a clarified juice containing betalains. For this purpose, two 0.2 µm pore size microfiltration membranes (ceramic and polymeric were tested. The permeates were clear, free of turbidity and high in betalains (20%, also containing polyphenols and antioxidant activity, whereas the retained fractions were high in mucilage. The best separation was obtained using the ceramic membrane.

A study of DNA protective effect of orange juice supplementation.

Science.gov (United States)

Szeto, Yim Tong; To, Tai Lun; Pak, Sok Cheon; Kalle, Wouter

2013-05-01

The potential acute genoprotective effect of orange juice supplementation was investigated. Six healthy subjects (aged 33 to 60 years; 3 women and 3 men) were asked to drink 400 mL of commercial orange juice, which contained 100 mg vitamin C and 40.8 g sugar. Venous blood (2 mL) was taken before and 2 h after ingestion (test trial). A week later, the subjects were asked to repeat the trial by drinking 400 mL water with 100 mg vitamin C and 40.8 g glucose (control trial). Lymphocytes isolated from blood samples underwent comet assay on the day of collection. Pre- and postingestion DNA damage scores were measured in both the test and control trials. Results showed that there was a significant decrease in DNA damage induced by hydrogen peroxide after 2 h of supplementation with orange juice, and no change in baseline DNA damage. There was no significant decrease in the DNA damage in lymphocytes in the control trial.

Energetic analysis of fruit juice processing operations in Nigeria

Energy Technology Data Exchange (ETDEWEB)

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

2008-01-15

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

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

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Farhaneen Afzal Mazlan

2015-10-01

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

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

Science.gov (United States)

Mazlan, Farhaneen Afzal; Annuar, M Suffian M; Sharifuddin, Yusrizam

2015-01-01

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

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.

comparative in vitro antioxidant properties of water juice from ...

African Journals Online (AJOL)

JUICE FROM SELECTED AFRICAN FRUITS CONSUMED IN ... from African star apple (Chrysophyllumafricanum) and cocoa (Theobroma cacao) were significantly (p<0.05) higher .... the formula as given by Chinaka and colleagues, and.

Volatile Composition and Enantioselective Analysis of Chiral Terpenoids of Nine Fruit and Vegetable Fibres Resulting from Juice Industry By-Products

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Alexis Marsol-Vall

2017-01-01

Full Text Available Fruit and vegetable fibres resulting as by-products of the fruit juice industry have won popularity because they can be valorised as food ingredients. In this regard, bioactive compounds have already been studied but little attention has been paid to their remaining volatiles. Considering all the samples, 57 volatiles were identified. Composition greatly differed between citrus and noncitrus fibres. The former presented over 90% of terpenoids, with limonene being the most abundant and ranging from 52.7% in lemon to 94.0% in tangerine flesh. Noncitrus fibres showed more variable compositions, with the predominant classes being aldehydes in apple (57.5% and peach (69.7%, esters (54.0% in pear, and terpenoids (35.3% in carrot fibres. In addition, enantioselective analysis of some of the chiral terpenoids present in the fibre revealed that the enantiomeric ratio for selected compounds was similar to the corresponding volatile composition of raw fruits and vegetables and some derivatives, with the exception of terpinen-4-ol and α-terpineol, which showed variation, probably due to the drying process. The processing to which fruit residues were submitted produced fibres with low volatile content for noncitrus products. Otherwise, citrus fibres analysed still presented a high volatile composition when compared with noncitrus ones.

Fatal outcome after ingestion of star fruit (Averrhoa carambola) in uremic patients.

Science.gov (United States)

Chang, J M; Hwang, S J; Kuo, H T; Tsai, J C; Guh, J Y; Chen, H C; Tsai, J H; Lai, Y H

2000-02-01

Clinical outcome of dialysis patients after eating star fruit (Averrhoa carambola) varies, but it may be fatal. In the past 10 years, 20 such patients were treated in our hospital when they developed clinical symptoms after eating the fruit or drinking star fruit juice. Their initial presentations included sudden-onset limb numbness, muscle weakness, intractable hiccups, consciousness disturbance of various degrees, and seizure. No other major events that might be responsible for these symptoms could be identified. Eight patients died, including one patient with a serum creatinine level of 6.4 mg/dL who had not yet begun dialysis. The clinical manifestations of the survivors were similar to those who died except for consciousness disturbance and seizure. Death occurred within 5 days despite emergent hemodialysis and intensive medical care. The survivors' symptoms usually became less severe after supportive treatment, and these patients subsequently recovered without obvious sequelae. The purpose of this article is to report that patients with renal failure who ingest star fruit may develop neurological symptoms and also run the risk for death in severe cases. Mortality may also occur in patients with chronic renal failure not yet undergoing dialysis.

Elaboração de bebida composta por mistura de garapa parcialmente clarificada-estabilizada e sucos de frutas ácidas Elaboration of beverage composed by blends of clarified-stabilized sugar cane and juice's acid fruits

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Patricia Prati

2005-03-01

Full Text Available O Brasil é grande produtor e consumidor de sucos de frutas, além de ser o maior produtor mundial de cana-de-açúcar. O caldo de cana, também conhecido popularmente como garapa, é uma bebida de grande aceitação pelo consumidor brasileiro, e nos vendedores ambulantes, normalmente é comercializada em misturas com sucos de frutas ácidas. O trabalho teve como objetivo avaliar físico-química e sensorialmente as misturas de garapa parcialmente clarificada-estabilizada com sucos de limão, abacaxi e maracujá, e posteriormente eleger a bebida preferida do ponto de vista sensorial. Foram realizados Testes Sensoriais de Aceitação e de Intenção de Compra. As outras determinações foram pH, ºBrix, acidez, relação ºBrix/Acidez, teor de ácido ascórbico, cor e turbidez. Os resultados das análises sensoriais indicaram que a mistura preferida foi aquela elaborada com garapa clarificada e 5% de suco de maracujá, seguida da mistura que continha 10% de suco de abacaxi. No entanto, pelo Teste de Intenção de Compra a maioria dos consumidores afirmaram que "possivelmente compraria" todas as misturas avaliadas. Todos os produtos apresentaram boa retenção nos níveis de vitamina C após o tratamento térmico. Microbiologicamente todas as bebidas apresentaram-se adequadas para consumo.Brazil is a great producer and consumer of fruit juices, in addition to being the World's largest producer of sugar cane. Sugar cane juice, popularly known as garapa, is a beverage highly appreciated by the Brazilian population and the street vendors usually sell it in mixtures with acid fruit juices. The objective of this study was the sensory and physical-chemical evaluation of partially clarified-stabilized sugar cane juice in mixtures with lemon, pineapple and passion fruit juices, aimed at choosing the most appreciated beverage from the sensory point of view. The sensory analyses were those of acceptance and intention to buy and the remaining determinations

A rapid gas chromatographic injection-port derivatization method for the tandem mass spectrometric determination of patulin and 5-hydroxymethylfurfural in fruit juices.

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Marsol-Vall, Alexis; Balcells, Mercè; Eras, Jordi; Canela-Garayoa, Ramon

2016-07-01

A novel method consisting of injection-port derivatization coupled to gas chromatography-tandem mass spectrometry is described. The method allows the rapid assessment of 5-hydroxymethylfurfural (HMF) and patulin content in apple and pear derivatives. The chromatographic separation of the compounds was achieved in a short chromatographic run (12.2min) suitable for routine controls of these compounds in the fruit juice industry. The optimal conditions for the injection-port derivatization were at 270°C, 0.5min purge-off, and a 1:2 sample:derivatization reagent ratio (v/v). These conditions represent an important saving in terms of derivatization reagent consumption and sample preparation time. Quality parameters were assessed for the target compounds, giving LOD of 0.7 and 1.6μg/kg and LOQ of 2 and 5μg/kg for patulin and HMF, respectively. These values are below the maximum patulin concentration in food products intended for infants and young children. Repeatability (%RSD n=5) was below 12% for both compounds. In addition, the method linearity ranged between 25 and 1000μg/kg and between 5 and 192μg/kg for HMF and patulin, respectively. Finally, the method was applied to study HMF and patulin content in various fruit juice samples. Copyright © 2016 Elsevier B.V. All rights reserved.

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

DEFF Research Database (Denmark)

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

2013-01-01

PURPOSE: Fruit consumption is associated with a decreased risk of CVD in cohort studies and is therefore endorsed by health authorities as part of the '5 or more a day' campaigns. A glass of fruit juice is generally counted as one serving. Fruit may cause protection by affecting common risk factors...... of CVD. METHODS: Apples are among the most commonly consumed fruits and were chosen for a comprehensive 5 × 4 weeks dietary crossover study to assess the effects of whole apples (550 g/day), apple pomace (22 g/day), clear and cloudy apple juices (500 ml/day), or no supplement on lipoproteins and blood......-cholesterol concentrations increased by 6.9 % with clear juice compared to whole apples and pomace. There was no effect on HDL-cholesterol, TAG, weight, waist-to-hip ratio, blood pressure, inflammation (hs-CRP), composition of the gut microbiota or markers of glucose metabolism (insulin, IGF1 and IGFBP3). CONCLUSIONS...

Family and child-care provider influences on preschool children's fruit, juice, and vegetable consumption.

Science.gov (United States)

Nicklas, T A; Baranowski, T; Baranowski, J C; Cullen, K; Rittenberry, L; Olvera, N

2001-07-01

Children's intakes of fruit, juice, and vegetables (FJV) do not meet the recommended minimum of five daily servings, placing them at increased risk for development of cancer and other diseases. Because children's food preferences and practices are initiated early in life (e.g., 2-5 years of age), early dietary intervention programs may have immediate nutritional benefit, as well as reduce chronic disease risk when learned healthful habits and preferences are carried into adulthood. Families and child-care settings are important social environments within which food-related behaviors among young children are developed. FJV preferences, the primary predictor of FJV consumption in children, are influenced by availability, variety, and repeated exposure. Caregivers (parents and child-care providers) can influence children's eating practices by controlling availability and accessibility of foods, meal structure, food modeling, food socialization practices, and food-related parenting style. Much remains to be learned about how these influences and practices affect the development of FJV preferences and consumption early in life.

Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization.

Science.gov (United States)

Yi, Junjie; Kebede, Biniam; Kristiani, Kristiani; Grauwet, Tara; Van Loey, Ann; Hendrickx, Marc

2018-05-30

Cloud loss, enzymatic browning, and flavor changes are important quality defects of cloudy fruit juices determining consumer acceptability. The development of clean label options to overcome such quality problems is currently of high interest. Therefore, this study investigated the effect of kiwifruit puree (clean label ingredient) and high pressure homogenization on quality changes of cloudy apple juice using a multivariate approach. The use of kiwifruit puree addition and high pressure homogenization resulted in a juice with improved uniformity and cloud stability by reducing particle size and increasing viscosity and yield stress (p < 0.01). Furthermore, kiwifruit puree addition reduced enzymatic browning (ΔE ∗  < 3), due to the increased ascorbic acid and contributed to a more saturated and bright yellow color, a better taste balance, and a more fruity aroma of juice. This work demonstrates that clean label options to control quality degradation of cloudy fruit juice might offer new opportunities. Copyright © 2018 Elsevier Ltd. All rights reserved.

Development of salt and pH-induced solidified floating organic droplets homogeneous liquid-liquid microextraction for extraction of ten pyrethroid insecticides in fresh fruits and fruit juices followed by gas chromatography-mass spectrometry.

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Torbati, Mohammadali; Farajzadeh, Mir Ali; Torbati, Mostafa; Nabil, Ali Akbar Alizadeh; Mohebbi, Ali; Afshar Mogaddam, Mohammad Reza

2018-01-01

A new microextraction method named salt and pH-induced homogeneous liquid-liquid microextraction has been developed in a home-made extraction device for the extraction and preconcentration of some pyrethroid insecticides from different fruit juice samples prior to gas chromatography-mass spectrometry. In the present work, an extraction device made from two parallel glass tubes with different lengths and diameters was used in the microextraction procedure. In this method, a homogeneous solution of a sample solution and an extraction solvent (pivalic acid) was broken by performing an acid-base reaction and the extraction solvent was produced in whole of the solution. The produced droplets of the extraction solvent went up through the solution and solidified using an ice-bath. They were collected without centrifugation step. Under the optimum conditions, limits of detection and quantification were obtained in the ranges of 0.006-0.038, and 0.023-0.134ngmL -1 , respectively. The enrichment factors and extraction recoveries of the selected analytes ranged from 365-460 to 73-92%, respectively. The relative standard deviations were lower than 9% for intra- (n = 6) and inter-day (n = 4) precisions at a concentration of 1ngmL -1 of each analyte. Finally, some fruit juice samples were effectively analyzed by the proposed method. Copyright © 2017 Elsevier B.V. All rights reserved.

Gas chromatographic determination of organic acids from fruit juices by combined resin mediated methylation and extraction in supercritical carbon dioxide.

Science.gov (United States)

Barden, T J; Croft, M Y; Murby, E J; Wells, R J

1997-10-17

A procedure in which anionic analytes, trapped on ion exchange resin, are simultaneously methylated and released using methyl iodide in either supercritical carbon dioxide or acetonitrile has been extended to polyfunctional organic acids. The combined SFE methylation of fruit juice acids trapped onto ion exchange resin proceeds in good yield producing the methyl esters of fumaric, succinic, malic, tartaric, isocitric and citric acids which are readily separated by GC. Using this procedure low concentrations of one acid can be detected and quantitated in the presence of very high concentrations of another. This new method detects tartaric acid at levels of 10 ppm in juices containing 10,000 ppm citric acid. Quantitation was performed either by using GC-FID with triethyl citrate or diethyl tartrate as internal standards or with the element specific calibration capability of the GC-AED. A simple new technique for the determination of citric/isocitric acid ratio is now available. Also, in contrast to HPLC methods, the identity of an analyte is readily confirmed by GC-MS.

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

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Lemuel M. Diamante

2013-09-01

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

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

Science.gov (United States)

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

2013-09-12

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

Erosion of enamel by non-carbonated soft drinks with and without toothbrushing abrasion.

Science.gov (United States)

Hemingway, C A; Parker, D M; Addy, M; Barbour, M E

2006-10-07

To investigate how enamel loss due to erosion, and due to cycling of erosion and abrasion, depends on compositional parameters of soft drinks, and particularly whether the thickness of the erosive softened layer is a function of drink composition. University dental hospital research laboratory in the UK, 2004. Six drinks were chosen based on their popularity and composition: apple juice, orange juice, apple drink, orange drink, cranberry drink and 'ToothKind' blackcurrant drink. Group A samples (n = 36) were exposed to soft drinks at 36 degrees C for six consecutive 10 minute periods. Group B samples (n = 36) were subjected to alternating erosion and toothbrushing, repeated six times. Enamel loss was measured using optical profilometry. Group A: significant enamel loss was seen for all drinks (p composition of the erosive medium.

Higher consumption of sugar-sweetened soft drinks increases the risk of hyperuricemia in Korean population: The Korean Multi-Rural Communities Cohort Study.

Science.gov (United States)

Bae, Jisuk; Chun, Byung-Yeol; Park, Pil Sook; Choi, Bo Youl; Kim, Mi Kyung; Shin, Min-Ho; Lee, Young-Hoon; Shin, Dong Hoon; Kim, Seong-Kyu

2014-04-01

The clinical implication of sugar-sweetened soft drinks on the risk of hyperuricemia has increased, especially in Western population studies. The aim of this study is to clarify the association between sugar-sweetened soft drinks and fruit drinks made from oranges and apples and the risk of hyperuricemia in the Korean Multi-Rural Communities Cohort. A total of 9400 subjects were enrolled in the Korean Multi-Rural Communities Cohort Study, and a cross-sectional analysis was performed. Five quintiles (Q1-Q5) according to consumption of soft drinks and other fruit/fruit juices were classified and then categorized into three groups (Q1-Q3, Q4, and Q5) to assess the risk of hyperuricemia. Information on dietary intake was collected by well-trained interviewers using validated food frequency questionnaires. Higher consumption of sugar-sweetened soft drinks (Q5) increased the risk of hyperuricemia in males (adjusted OR = 1.35, 95% CI: 1.07-1.71) with a linear trend (p for trend = 0.01) and in females (adjusted OR = 1.40, 95% CI: 1.03-1.90) with no linear trend (p for trend = 0.09), compared to lower consumption (Q1-Q3). However, there were no significant differences of serum uric acid level according to the three categories of soft drink consumption, Q1-Q3, Q3, and Q5, in males (p = 0.21) or in females (p = 0.16), whereas all subjects showed statistical significance of serum uric acid level within the categories (p Korean population, showing a differential linear trend for hyperuricemia according to gender. © 2013 Published by Elsevier Inc.

Effects of lead arsenate sprays on the fruit growth and sugar and acid contents in Natsudaidai (Citrus natsudaidai Hayata)

Energy Technology Data Exchange (ETDEWEB)

Kadoya, K; Kuraoka, T; Matsumoto, K

1965-01-01

The juice of the fruit of Citrus natsudaidai is characterized by high acidity. The acidity of the juice was most effectively reduced by treatment with lead arsenate spray at an early fruit growth stage when the acids were being most actively formed. The water-soluble organic acid content of leaves was not affected. The sugar content of the juice was increased by the treatment. The activity of phosphoenolpyruvate carboxylase was lowered in the vesicles of fruit sprayed with lead arsenate. It was also much depressed in the extracts from normal fruit when arsenic trioxide was added. Arsenic was detected in the vesicles of treated fruit. 15 references, 9 figures.

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%.

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.

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

Science.gov (United States)

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

2016-07-15

An analytical method based on high performance liquid chromatography (HPLC) and tandem mass spectrometry (MS/MS) detection for the simultaneous quantification of 12 Alternaria toxins in wine, vegetable juices and fruit juices was developed. Excellent chromatographic performance was demonstrated for tenuazonic acid (TeA) in a multi-analyte method. This comprehensive study is also the first to report the determination of TeA, alternariol (AOH), alternariol monomethyl ether (AME), tentoxin (TEN) and altenuene (ALT), altertoxin I (ATX-I), altertoxin II (ATX-II), altenuisol (ATL), iso-altenuene (isoALT), altenuic acid III (AA-III) and the AAL toxins TB1 und TB2 in samples from the German market. Several types of HPLC columns were tested for the liquid chromatographic separation of the toxins of interest that widely differ in their polarities. The focus was on gaining suitable retention while avoiding derivatization steps especially for TeA and AA-III. Three atmospheric pressure ionization techniques used with liquid chromatography (electrospray, chemical and photo ionization) were tested to obtain the best selectivity and sensitivity. Samples were diluted with sodium hydrogen carbonate buffer and extracted on a diatomaceous earth solid phase extraction cartridge. Method validation was carried out by using tomato juice, citrus juice and white wine as blank matrices. Limits of detection ranged from 0.10 to 0.59μgL(-1) and limits of quantification ranged from 0.4-3.1μgL(-1) depending on the toxin and matrix. Recoveries were around 100±9% for all toxins except stemphyltoxin III (STTX-III) and altenusin (ALS) due to instability during sample clean up. Matrix-induced effects leading to ion suppression especially for ATX-I, ATX-II and AA-III were investigated. Relative standard deviations of repeatability (RSDr) and intermediate reproducibility (RSDR) were ≤9.3 and ≤17.1, respectively, for the toxins in different matrices at levels of 5 and 30μgL(-1). Finally, 103

Studies on the antidiabetic activities of Momordica charantia fruit juice in streptozotocin-induced diabetic rats.

Science.gov (United States)

Mahmoud, Mona F; El Ashry, Fatma El Zahraa Z; El Maraghy, Nabila N; Fahmy, Ahmed

2017-12-01

Momordica charantia Linn (Cucurbitaceae) (MC) is used in folk medicine to treat various diseases including diabetes mellitus. This study investigates the antidiabetic activities of Momordica charantia (bitter gourd) on streptozotocin-induced type 2 diabetes mellitus in rats. Male Wister rats were randomly assigned to 4 groups. Group I, Normal control; Group II, STZ diabetic; Group III and IV, Momordica charantia fruit juice was orally administered to diabetic rats (10 mL/kg/day either as prophylaxis for 14 days before induction of diabetes then 21 days treatment, or as treatment given for 21 days after induction of diabetes). The effects of MC juice were studied both in vivo and in vitro by studying the glucose uptake of isolated rat diaphragm muscles in the presence and absence of insulin. Histopathological examination of pancreas was also performed. This study showed that MC caused a significant reduction of serum glucose (135.99 ± 6.27 and 149.79 ± 1.90 vs. 253.40* ± 8.18) for prophylaxis and treatment respectively, fructosamine (0.99 ± 0.01 and 1.01 ± 0.04 vs. 3.04 ± 0.07), total cholesterol, triglycerides levels, insulin resistance index (1.13 ± 0.08 and 1.19 ± 0.05 vs. 1.48 ± 1.47) and pancreatic malondialdehyde content (p Momordica charantia presents excellent antidiabetic and antioxidant activities and thus has great potential as a new source for diabetes treatment whether it is used for prophylaxis or treatment.

Effect of gamma irradiation on microbiological, chemical, and sensory properties of fresh ashitaba and kale juices

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