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Sample records for juice tomato juice

  1. 21 CFR 156.145 - Tomato juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Tomato juice. 156.145 Section 156.145 Food and... CONSUMPTION VEGETABLE JUICES Requirements for Specific Standardized Vegetable Juices § 156.145 Tomato juice. (a) Identity—(1) Definition. Tomato juice is the food intended for direct consumption, obtained...

  2. Chemical characterization of tomato juice fermented with bifidobacteria.

    Science.gov (United States)

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

    2010-06-01

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

  3. The effects of tomato juice on male infertility.

    Science.gov (United States)

    Yamamoto, Yu; Aizawa, Koichi; Mieno, Makiko; Karamatsu, Mika; Hirano, Yasuko; Furui, Kuniko; Miyashita, Tatsuya; Yamazaki, Kazumitsu; Inakuma, Takahiro; Sato, Ikuo; Suganuma, Hiroyuki; Iwamoto, Teruaki

    2017-01-01

    This study aimed to investigate the effects of tomato juice consumption on seminal plasma lycopene levels and sperm parameters in infertile men. Subjects were male infertility patients with poor sperm concentration (juice group, an antioxidant group, and a control group. The subjects in the tomato juice group and the antioxidant group daily consumed one can of tomato juice (containing 30 mg of lycopene) or one antioxidant capsule (containing vitamin C 600 mg, vitamin E 200 mg, and glutathione 300 mg), respectively, for 12 weeks (feeding period). Seminal plasma lycopene levels and sperm parameters were measured every 6 weeks during the feeding period. Forty-four patients completed the study (control group: 12, antioxidant group: 15, tomato juice group: 17). In the tomato juice group, plasma lycopene level was significantly increased at the 12th week of the feeding period. Moreover, a decrease in seminal plasma white blood cells and an increase in sperm motility in the tomato juice group were statistically significant at the 12th and 6th weeks, respectively, compared to the control group. In the antioxidant capsule group, no significant improvement was observed in semen parameters. In conclusion, regular consumption of tomato juice seems to improve sperm motility in infertile patients. This is the first report to show that commercially available food, such as tomato juice, might be beneficial for male infertility.

  4. Dynamic headspace analysis of fresh tomato juices.

    Science.gov (United States)

    Sucan, M K; Russell, G F

    2001-01-01

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

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

    Science.gov (United States)

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

    2003-05-21

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

  6. Physicochemical parameters that influence carotenoids bioaccessibility from a tomato juice.

    Science.gov (United States)

    Degrou, Antoine; Georgé, Stéphane; Renard, Catherine M G C; Page, David

    2013-01-15

    In vitro digestion models have been developed to estimate carotenoid bioavailability but most do not consider that their diffusion from fruit matrix to the lipid phase of the bolus could be a limiting step. Therefore we designed a model in which tomato juice is mixed with oil or oil/water emulsions, and the carotenoids diffusing to oil are measured by spectrometry. Temperature, pH and tomato juice/peanut oil ratio were evaluated for their influence on carotenoid diffusion. When oil/tomato ratio was between 0.11 and 1, extraction of lycopene was limited by the saturation of the oil phase. With a large excess of oil, diffusion was also limited, as only 31 ± 1% of lycopene could be extracted from the juice. Diffusion did not vary significantly with pH but doubled when temperature rose from 10°C to 37°C. When the juice was mixed in an emulsion stabilised with bovine serum albumin or phospholipids the maximum extraction decreased to 14.5 ± 0.2% and 18.5 ± 1.5% respectively, indicating that in addition to the saturation of the oil phase at low oil/tomato ratio and in addition to intrinsic properties of the tomato juice in non-saturating conditions, lycopene diffusion was limited by the structure of the interface in emulsions.

  7. Chemical and sensory analysis of commercial tomato juices present on the Italian and Spanish markets.

    Science.gov (United States)

    Vallverdú-Queralt, Anna; Bendini, Alessandra; Tesini, Federica; Valli, Enrico; Lamuela-Raventos, Rosa Maria; Toschi, Tullia Gallina

    2013-02-06

    A quantitative descriptive analysis was developed to characterize the sensory quality of a set of 12 organic and conventional tomato juices sold in Spanish and Italian markets. The volatile compounds of tomato juices were also studied. Twelve sensory descriptors, selected by a trained panel, evaluated the sensory profile of the samples. Some tomato juices were characterized by dominant positive notes typical of tomatoes (tomato paste, vegetable notes), whereas others by negative sensory attributes (off-flavors, high intensity of acidity, and sweetness). The volatile pattern of the samples, studied by SPME/GC-MS, was correlated with the sensory results: basically, organic tomato juices were characterized by vegetable notes and higher volatile compounds than conventional samples, regardless of their geographical origin. Conventional tomato juices were grouped in a closer cluster, whereas organic tomato juices were more diversified. Moreover, "defective" samples showed higher amounts of 3-methyl-1-butanol.

  8. Clarification of Tomato Juice with Polygalacturonase Obtained from Tomato Fruits Infected by Aspergillus niger.

    Science.gov (United States)

    Ajayi, A A; Peter-Albert, C F; Akeredolu, M; Shokunbi, A A

    2015-02-01

    Two varieties of tomato fruits commonly available in Nigerian markets are the Roma VF and Ibadan local varieties of tomato fruits. The Roma VF fruits are oval in shape. It is a common type of cultivar in the Northern region of Nigeria and it is not susceptible to cracking. The Ibadan local variety of tomato fruits is a local variety commonly found on farmers fields in South-western region of Nigeria. They are highly susceptible to cracking. The Ibadan local variety was employed for this research. There are lots of benefits derived from the consumption of tomato fruits. The fruits can be made into tomato juice clarified with pectinases. Polygalacturonase is one of the pectinases used commercially in the clarification of fruit juice from different fruits. This study examined the production of polygalacturonase during the deterioration of tomato fruits by Aspergillus niger and the role of the purified polygalacturonase in the clarification of tomato juice. Tomato fruits of the Ibadan local variety were inoculated with mycelia discs containing spores of a 96-h-old culture of Aspergillus niger served as the inoculum. The organism from the stock culture was subcultured onto potato dextrose agar plates. The extraction of polygalacturonase after 10 days of incubation at 27 degrees C was carried out by homogenizing the fruits with liquid extractant using the MSE homogenizer after the deteriorated fruits had been chilled for 30 min inside a freezer. Control fruits were similarly treated except that sterile potato dextrose agar served as the inoculum. The effect of different temperature of incubation and different volume of enzyme on the tomato juice from the tomato fruits was investigated. Extracts from the inoculated fruits exhibited appreciable polygalacturonase activity. The juice with polygalacturonase was visually clearer and more voluminous than the juice treated with water for all parameters studied. The highest volume of juice was obtained after an incubation period

  9. 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.

  10. Industrial scale microwave processing of tomato juice using a novel continuous microwave system.

    Science.gov (United States)

    Stratakos, Alexandros Ch; Delgado-Pando, Gonzalo; Linton, Mark; Patterson, Margaret F; Koidis, Anastasios

    2016-01-01

    This study evaluated the effect of an industrial scale continuous flow microwave volumetric heating system in comparison to conventional commercial scale pasteurisation for the processing of tomato juice in terms of physicochemical properties, microbial characteristics and antioxidant capacity. The effect against oxidative stress in Caco-2 cells, after in vitro digestion was also investigated. Physicochemical and colour characteristics of juices were very similar between technologies and during storage. Both conventional and microwave pasteurisation inactivated microorganisms and kept them in low levels throughout storage. ABTS[Symbol: see text](+) values, but not ORAC, were higher for the microwave pasteurised juice at day 0 however no significant differences between juices were observed during storage. Juice processed with the microwave system showed an increased cytoprotective effect against H2O2 induced oxidation in Caco-2 cells. Organoleptic analysis revealed that the two tomato juices were very similar. The continuous microwave volumetric heating system appears to be a viable alternative to conventional pasteurisation.

  11. Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet size.

    Science.gov (United States)

    Salvia-Trujillo, L; McClements, D J

    2016-11-01

    The use of excipient emulsions to increase the bioaccessibility of lycopene in tomato juice was studied by simulating gastrointestinal conditions. The influence of droplet diameter (d=0.17 or 19μm) and thermal treatment (90°C, 10min) on lycopene bioaccessibility was evaluated. Lycopene bioaccessibility was relatively low (lycopene bioaccessibility. Overall, this study shows that excipient emulsions may increase the bioaccessibility of carotenoids in tomato juices.

  12. Fruit Juice.

    African Journals Online (AJOL)

    The Effect of Homogenization, Stabilizer and Amylase Treatment on Viscosity of Passion. Fruit Juice. ... viscosity during storage of sweetened, pasteurized passion fruit juice were investigated. .... minutes after which the temperature was.

  13. [NIR spectroscopy based on least square support vector machines for quality prediction of tomato juice].

    Science.gov (United States)

    Huang, Kang; Wang, Hui-jun; Xu, Hui-rong; Wang, Jian-ping; Ying, Yi-bin

    2009-04-01

    The application of least square support vector machines (LS-SVM) regression method based on statistics study theory to the analysis with near infrared (NIR) spectra of tomato juice was introduced in the present paper. In this method, LS-SVM was used for establishing model of spectral analysis, and was applied to predict the sugar contents (SC) and available acid (VA) in tomato juice samples. NIR transmission spectra of tomato juice were measured in the spectral range of 800-2,500 nm using InGaAs detector. The radial basis function (RBF) was adopted as a kernel function of LS-SVM. Sixty seven tomato juice samples were used as calibration set, and thirty three samples were used as validation set. The results of the method for sugar contents (SC) and available acid (VA) prediction were: a high correlation coefficient of 0.9903 and 0.9675, and a low root mean square error of prediction (RMSEP) of 0.0056 degree Brix and 0.0245, respectively. And compared to PLS and PCR methods, the performance of the LSSVM method was better. The results indicated that it was possible to built statistic models to quantify some common components in tomato juice using near-infrared (NIR) spectroscopy and least square support vector machines (LS-SVM) regression method as a nonlinear multivariate calibration procedure, and LS-SVM could be a rapid and accurate method for juice components determination based on NIR spectra.

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

    Directory of Open Access Journals (Sweden)

    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.

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

    Science.gov (United States)

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

    2015-02-01

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

  16. Jus Tomat Meningkatkan Kepadatan Tulang Tikus Menopause (TOMATO JUICE INCREASE BONE DENSITY OF MENOPAUSE RATS

    Directory of Open Access Journals (Sweden)

    Hening Laswati

    2015-10-01

    Full Text Available Osteoporosis in postmenopausal women happened due to estrogen deficiency which leads imbalancebone-formation and bone-resorption process. Recently, phytoestrogen as an alternative hormon replacementtherapy in postmenopausal women could overcome estrogen deficiency. The objectives of this study was toevaluate the effect of tomato juice administration and combination of physical exercise on bone density inestrogen deficiency condition. Twenty eight postovarectomy female rats (Rattus novergicus were randomizedinto four experiment groups : the controlled group ( 2 mL aquades administration; the exercised group(swimming for 30 minutes, three times in one week, the tomato juice administration every day (44 mg/200g body weight, and the combination exercise and tomato juice administration. Four weeks after treatmentthe samples were collected from os femure for morphological examination. The intervention groups showeda significant difference in bone density with the control group (p<0.05. Bone density highest on the tomatojuice administration group. There is significant difference bone density between tomato juice administrationgroup and the combination group (p<0.05, but no significant difference between physical exercise groupand the combination group. Tomato juice showed an increasing bone density on estrogen deficiencycondition and the combination group have the same effect with the exercised group.

  17. Jus Tomat Meningkatkan Kepadatan Tulang Tikus Menopause (TOMATO JUICE INCREASE BONE DENSITY OF MENOPAUSE RATS

    Directory of Open Access Journals (Sweden)

    Hening Laswati

    2015-10-01

    Full Text Available Osteoporosis in postmenopausal women happened due to estrogen deficiency which leads imbalancebone-formation and bone-resorption process. Recently, phytoestrogen as an alternative hormon replacementtherapy in postmenopausal women could overcome estrogen deficiency. The objectives of this study was toevaluate the effect of tomato juice administration and combination of physical exercise on bone density inestrogen deficiency condition. Twenty eight postovarectomy female rats (Rattus novergicus were randomizedinto four experiment groups : the controlled group ( 2 mL aquades administration; the exercised group(swimming for 30 minutes, three times in one week, the tomato juice administration every day (44 mg/200g body weight, and the combination exercise and tomato juice administration. Four weeks after treatmentthe samples were collected from os femure for morphological examination. The intervention groups showeda significant difference in bone density with the control group (p<0.05. Bone density highest on the tomatojuice administration group. There is significant difference bone density between tomato juice administrationgroup and the combination group (p<0.05, but no significant difference between physical exercise groupand the combination group. Tomato juice showed an increasing bone density on estrogen deficiencycondition and the combination group have the same effect with the exercised group.

  18. Characteristic of Fermented Whey Beverage with Addition of Tomato Juice (Lycopersicum esculentum)

    Science.gov (United States)

    Nursiwi, A.; Nurhartadi, E.; Utami, R.; Sari, A. M.; Laksono, P. W.; Aprilia, E. N.

    2017-04-01

    Whey is the liquid resulting from the coagulation of milk from cheese manufacture. The availability of lactose in whey and presence of other essential nutrients for the growth of microorganisms makes it one of the potential substrate for the production of different bio-products through fermentation process. Lactic acid production through fermentation from lactic acid bacteria could be an alternative processing route for whey lactose utilization. However, a problem with such approaches is the low total solids content. Sucrose and tomato juice added to increases the total solids content. The aim of this work was to study the characteristic of fermented whey beverage with different tomato juice concentration (5, 10, 15%) using probiotic bacteria Lactobacillus acidophilus and Lactobacillus plantarum. Lactic acid content, pH, antioxidant activity, and sensory properties of fermented whey beverage samples were examined after 18hours fermentation. Fermented whey beverage with 5% tomato juice obtained the highest scores for color, aroma, flavor, texture and overall attributes. The lactic acid content and pH of fermented whey beverage ranged from 0.326 to 0.437% and from 4.13 to 4.64, respectively. The highest antioxidant activity (9.073%) was found in sample with 15% tomato juice concentration. The best formulation is the sample with 5% of tomato juice concentration.

  19. Combined pressure-temperature effects on carotenoid retention and bioaccessibility in tomato juice.

    Science.gov (United States)

    Gupta, Rockendra; Kopec, Rachel E; Schwartz, Steven J; Balasubramaniam, V M

    2011-07-27

    This study highlights the changes in lycopene and β-carotene retention in tomato juice subjected to combined pressure-temperature (P-T) treatments ((high-pressure processing (HPP; 500-700 MPa, 30 °C), pressure-assisted thermal processing (PATP; 500-700 MPa, 100 °C), and thermal processing (TP; 0.1 MPa, 100 °C)) for up to 10 min. Processing treatments utilized raw (untreated) and hot break (∼93 °C, 60 s) tomato juice as controls. Changes in bioaccessibility of these carotenoids as a result of processing were also studied. Microscopy was applied to better understand processing-induced microscopic changes. TP did not alter the lycopene content of the tomato juice. HPP and PATP treatments resulted in up to 12% increases in lycopene extractability. all-trans-β-Carotene showed significant degradation (p temperature, and time. Its retention in processed samples varied between 60 and 95% of levels originally present in the control. Regardless of the processing conditions used, lycopene appeared in the form of micelles (lycopene crystals in HPP and PATP processed juice than in thermally processed juice. However, lycopene crystals did appear to be enveloped regardless of the processing conditions used. The processed juice (HPP, PATP, TP) showed significantly higher (p lycopene extractability. However, the in vitro bioaccessibility of carotenoids was not significantly different among the treatments (TP, PATP, HPP) investigated.

  20. Possible benefits of tomato juice consumption: a pilot study on irradiated human lymphocytes from healthy donors.

    Science.gov (United States)

    Nakamura, Ayumi; Itaki, Chieko; Saito, Ayako; Yonezawa, Toko; Aizawa, Koichi; Hirai, Ayumi; Suganuma, Hiroyuki; Miura, Tomisato; Mariya, Yasushi; Haghdoost, Siamak

    2017-05-12

    Reactive oxygen species (ROS) mediate much of the DNA damage caused by ionizing radiation. Among carotenoids, lycopene and β-carotene, present in tomato juice, are known to be strong radical scavengers. The aim of the study was to investigate the effect of tomato juice intake on the levels of DNA damage and oxidative stress in human whole blood induced by in vitro exposure to X-rays. Ten healthy adults were asked to drink 190 g of tomato juice, containing 17 mg lycopene and 0.25 mg β-carotene, per day for 3 weeks and then refrain from drinking it for 3 weeks. Peripheral whole blood samples were collected before and after the intake period of tomato juice and after the washout period. The blood samples were exposed in vitro to X-ray doses of 0, 0.1, 0.5, and 2 Gy. Cytogenetic damage was measured using the cytokinesis-block micronucleus (CBMN) assay and the dicentrics (DIC) assay. The level of oxidative stress was determined using serum 8-oxo-7, 8-dihydro-2-deoxyguanosine (8-oxo-dG) and plasma reactive oxygen metabolite-derived compounds (d-ROMs). The concentration of carotenoids in plasma was measured at the three time points. The levels of 8-oxo-dG tended to decrease during the intake period and increase during the washout period. A non-significant inverse correlation was noted between the plasma concentration of lycopene plus β-carotene and the level of 8-oxo-dG (P = 0.064). The radiation-induced MN and DIC frequencies increased in a dose-dependent manner, and when compared at the same dose, the MN and DIC frequencies decreased during the intake period compared with those at baseline and then increased during the washout period. The results suggest that continuous tomato juice consumption non-significantly decreases extracellular 8-oxo-dG, d-ROMs, and MN. Tomato juice intake had minimal or no effect on radiation-induced 8-oxo-dG and d-ROMs. For most radiation doses, continuously tomato juice intake lowered the levels of MN and DIC. Tomato juice

  1. Combined Pressure–Temperature Effects on Carotenoid Retention and Bioaccessibility in Tomato Juice

    OpenAIRE

    Gupta, Rockendra; Kopec, Rachel E.; Schwartz, Steven J.; Balasubramaniam, V. M.

    2011-01-01

    This study highlights the changes in lycopene and β-carotene retention in tomato juice subjected to combined pressure–temperature (P-T) treatments ((high-pressure processing (HPP; 500–700 MPa, 30 °C), pressure-assisted thermal processing (PATP; 500–700 MPa, 100 °C), and thermal processing (TP; 0.1 MPa, 100 °C)) for up to 10 min. Processing treatments utilized raw (untreated) and hot break (~93 °C, 60 s) tomato juice as controls. Changes in bioaccessibility of these carotenoids as a result of ...

  2. Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes.

    Science.gov (United States)

    Vallverdú-Queralt, Anna; Odriozola-Serrano, Isabel; Oms-Oliu, Gemma; Lamuela-Raventós, Rosa M; Elez-Martínez, Pedro; Martín-Belloso, Olga

    2013-12-01

    The effect of pulsed electric fields (PEF) on the carotenoid content of tomato juices was studied. First, moderate-intensity PEF (MIPEF) was applied to raw tomatoes. Afterwards, MIPEF-treated and untreated tomatoes were immediately refrigerated at 4 °C for 24 h and then, they were separately ground to produce tomato juices. Juices were treated by heat treatments or by high-intensity PEF (HIPEF) and stored under refrigeration for 56 days. MIPEF treatment of tomatoes increased the content of carotenoid compounds in tomato juices. An enhancement of 63-65% in 15-cis-lycopene was observed in juices prepared with MIPEF-treated tomatoes. A slight increase in cis-lycopene isomers was observed over time, whereas other carotenoids slightly decreased. However, HIPEF treated tomato juices maintained higher carotenoid content (10-20%) through the storage time than thermally and untreated juices. The combination of MIPEF and HIPEF treatments could be used not only to produce tomato juices with high carotenoid content but also, to maintain higher the carotenoid content during storage time.

  3. Use of near-infrared spectroscopy and least-squares support vector machine to determine quality change of tomato juice

    Institute of Scientific and Technical Information of China (English)

    Li-juan XIE; Yi-bin YING

    2009-01-01

    Near-infrared (NIR) transmittance spectroscopy combined with least-squares support vector machine (LS-SVM) was investigated to study the quality change of tomato juice during the storage. A total of 100 tomato juice samples were used. The spectrum of each tomato juice was collected twice: the first measurement was taken when the tomato juice was fresh and had not undergone any changes, and the second measurement was taken after a month. Principal component analysis (PCA) was used to examine a potential capability of separating juice before and after the storage. The soluble solid content (SSC) and pH of the juice samples were determined. The results show that changes in certain compounds between tomato juice before and after the storage period were obvious. An excellent precision was achieved by LS-SVM model compared with discriminant partial least-squares (DPLS), soft independent modeling of class analogy (SIMCA), and discriminant analysis (DA) models, with 100% of a total accuracy. It can be found that N1R spectroscopy coupled with LS-SVM, DPLS, SIMCA, and DA can be used to control the quality change of tomato juice during the storage.

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

    Science.gov (United States)

    Mirondo, Rita; Barringer, Sheryl

    2015-01-01

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

  5. Research on Tomato Juice Yoghurt%番茄发酵酸奶的研制

    Institute of Scientific and Technical Information of China (English)

    李敏; 林奇

    2011-01-01

    本实验以番茄和全脂乳为原料,利用保加利亚乳杆菌和嗜热链球菌发酵番茄汁酸奶,通过一系列单因素和正交试验确定制作番茄汁酸扔的最佳发酵条件.结果表明:在50%全脂奶乳液中添加等童的番茄汁,9%白砂糖,接种6%发酵剂(保加利亚乳杆菌:嗜热链球菌=1:1),控制发酵起始pH=6.0,发酵温度40-C,4h发酵,即可获得优质的酸奶制品.%In present study, the yoghurt was fermented using tomato juice, full cream milk powder, Bulgarian lactobacillus and Streptococcus thermopiles. The purpose of this study is to explore the best fermentation condition of the yoghurt with tomato juice. The result expresses that join equal tomato juice , 9% sugar and 6% starter culture into the 50% full cream milk ,control the outset pH as 6.0, the temperature as 40℃, the fermentation time as 4h, then , we can immediately get a superior quality of tomato juice.

  6. Quality Markers of Functional Tomato Juice with Added Apple Phenolic Antioxidants

    Directory of Open Access Journals (Sweden)

    Laura Massini

    2016-02-01

    Full Text Available Using natural antioxidants instead of synthetic additives for food stabilisation is at the forefront of research in food formulation. Matrix interactions and stability studies of the incorporated foods are necessary prior to further processing. In this study, apple peel phenolics were added to a commercial bottled tomato juice. The juice was opened and then stored in the presence of air in the headspace at 4 °C for four days to assess its physical-chemical stability (pH, turbidity, colour and total phenolic content and nutritional content (ascorbic acid and total carotenoids; it was also stored at 4 °C for 10 days for the microbiological analysis. The antimicrobial capacity of the phenolic extracts was tested against a range of food borne pathogens and spoilage microorganisms. Results showed that apple peel phenolics could form complexes with colloidal pectins thus increasing the turbidity, even though this effect was not significant during the four-day storage; the colour of the enriched juice was brighter with enhanced yellowness due to added pigments such as flavonol glycosides. The presence of other natural antioxidants (ascorbic acid and carotenoids in tomato juice was not affected by the addition of peel phenolics. Ascorbic acid was partially reduced during storage in all the juice samples; however, the presence of the added peel phenolics whose amount remained constant over time significantly contributed to a higher radical scavenging capacity compared to the control. The microbiological spoilage of the opened tomato juice was also delayed by two to three days in the presence of apple peel phenolics compared to the control. The antimicrobial capacity was due to a bacteriostatic effect of the phenolic extracts mostly against the growth of yeasts; the antimicrobial capacity was related to the acidity of phenolic acids and the presence of apple flavonoids such as flavan-3-ols.

  7. Citrate, oxalate, sodium, and magnesium levels in fresh juices of three different types of tomatoes: evaluation in the light of the results of studies on orange and lemon juices.

    Science.gov (United States)

    Yilmaz, Erdal; Batislam, Ertan; Kacmaz, Murat; Erguder, Imge

    2010-06-01

    Fruit and vegetable juices containing citrate may be recommended as an alternative in mild to moderate level hypocitraturic calcium stone formers who cannot tolerate pharmacological treatment. Tomato has been proved a citrate-rich vegetable. Tomato juice usage as citrate sources in hypocitraturic recurrent stone formers were evaluated in the light of the results of studies on orange and lemon juices. Ten 100 ml samples were prepared from three different tomato types processed through a blender. These samples were examined in terms of citrate, oxalate, calcium, magnesium, and sodium contents. No difference was detected between the parameters tested in three different tomato juices. Fresh tomato juice may be useful in hypocitraturic recurrent stone formers due to its high content of citrate and magnesium, and low content of sodium and oxalate. As the three different types of tomatoes did not differ in terms of citrate, magnesium, sodium, and oxalate content, they may be useful for clinical use if also supported by clinical studies.

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

    Science.gov (United States)

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

    2017-03-01

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

  9. Effect of Giberellic Acid, Hot water, Fresh & Fermented Tomato Juice on the Germination of some Ficus Species Seeds

    OpenAIRE

    Mahmoud I. Yagi

    2014-01-01

    Two separate experiments were carried out to study the effect of some pre-germination soaking treatments on seed germination of four different Ficus species including: Ficus benjamin, Ficus altissima, Ficus religiosa, and Ficus benghalensis. Two experiments were conducted under laboratory conditions. pe-germination soaking treatments used included: soaking in GA3 (100 p.p.m) for two hours; soaking in fresh tomato juice for 24 hours, soaking in fermented tomato juice for 24 hours, and soaki...

  10. ANALYSIS OF CAROTENOIDS AND LYCOPENE IN TOMATO (LYCOPERSICON ESCULENTUM MILL. AND THEIR RETENTION IN TOMATO JUICE

    Directory of Open Access Journals (Sweden)

    Ján Mareček

    2012-04-01

    Full Text Available 800x600 Normal 0 21 false false false SK X-NONE X-NONE In this work we investigated the effect of variety and processing on the content of carotenoids and lycopene in fruits and Tomato juice from the fruit after heat treatment. The experiment included four varieties are edible tomato for industrial processing (Báb, Žiara PK, Šampion and Roti PK. The concentration of total carotenoids and lycopene were determined spectrophotometrically on UV-VIS spectrophotometer Jenway at a wavelength of 445 and 472 nm. The highest average content of carotenoids in fruits were recorded at a variety Roti PK (7.0 mg/100 g-1 and lowest in variety Báb (4.8 mg/100 g-1. Heat treatment had a statistically significant positive effect on the lycopene content, changes in carotenoid content were not significant. Effect of genotype (variety for the content of the endpoint was significantly important.doi:10.5219/195 Normal 0 21 false false false SK X-NONE X-NONE

  11. Profiling of carotenoids in tomato juice by one- and two-dimensional NMR.

    Science.gov (United States)

    Tiziani, Stefano; Schwartz, Steven J; Vodovotz, Yael

    2006-08-09

    Epidemiological data have shown a link between dietary intake of tomatoes and tomato products (rich in carotenoids) and a decreased risk of chronic diseases. The carotenoid profile in tomato products depends on tomato variety as well as the thermal conditions used in processing. The final carotenoid profile may affect the bioaccessibility and bioavailability of these biomolecules. Therefore, nondestructive, reliable methods are needed to characterize the structural and stereochemical variation of carotenoids. CDCl(3) rapid extraction was used to extract carotenoids from tomato juice as an alternative rapid procedure that minimizes solvents and time consumption prior to NMR analysis. The profile of these biomolecules was characterized by application of high-resolution multidimensional NMR techniques using a cryogenic probe. The combination of homonuclear and heteronuclear two-dimensional NMR techniques served to identify (all-E)-, (5Z)-, (9Z)-, and (13Z)-lycopene isomers and other carotenoids such as (all-E)-beta-carotene and (15Z)-phytoene dissolved in the extracted lipid mixture. The use of one-dimensional NMR enabled the rapid identification of lycopene isomers, thereby minimizing further isomerization of (all-E)-lycopene as compared to HPLC data. On the basis of the assignments accomplished, the carotenoid profile of typical tomato juice was successfully determined with minimal purification procedures.

  12. Carotenoid stability during production and storage of tomato juice made from tomatoes with diverse pigment profiles measured by infrared spectroscopy.

    Science.gov (United States)

    Rubio-Diaz, Daniel E; Santos, Alejandra; Francis, David M; Rodriguez-Saona, Luis E

    2010-08-11

    Chemical changes in carotenoids and lipids were studied during production and storage of canned tomato juice using ATR infrared spectroscopy and HPLC. Samples from 10 groups of tomatoes with different carotenoid profiles were analyzed fresh, after hot-break and screening, after canning, and at five different time points during 1 year of storage. An apparent increase of carotenoids was observed after hot-break due to improved extraction efficiency. This increase was accompanied by some degree of lipid oxidation and carotenoid isomerization. Canning produced the most intense changes in the lipid profile with breakdown of triglycerides ( approximately 1743 cm(-1)), formation of fatty acids ( approximately 1712 cm(-1)), and degradation and isomerization of trans-carotenoids ( approximately 960 and approximately 3006 cm(-1)). Isomerization was corroborated by the relative increase of HPLC areas corresponding to carotenoid cis isomers. Canning reduced trans-lycopene, trans-delta-carotene, trans-beta-carotene, and trans-lutein by 30, 34, 43, and 67%, respectively. HPLC data indicate that canning causes a drastic reduction of tetra-cis-lycopene and promotes its isomerization to other geometric forms, including all-trans-lycopene. Infrared spectra of tomato juice lipid fractions correlated well with the number of days in storage (SECV 0.99), demonstrating continuous degradation of lipids. Results demonstrated that individual carotenoids and their isomeric forms behave differently during production and storage of canned tomato juice. Information collected by infrared spectroscopy complemented well that of HPLC, providing marker bands to further the understanding of chemical changes taking place during processing and storage of tomato juice.

  13. Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices.

    Science.gov (United States)

    Trivittayasil, Vipavee; Tsuta, Mizuki; Imamura, Yoshinori; Sato, Tsuneo; Otagiri, Yuji; Obata, Akio; Otomo, Hiroe; Kokawa, Mito; Sugiyama, Junichi; Fujita, Kaori; Yoshimura, Masatoshi

    2016-03-15

    Sensory analysis is an important standard for evaluating food products. However, as trained panelists and time are required for the process, the potential of using fluorescence fingerprint as a rapid instrumental method to approximate sensory characteristics was explored in this study. Thirty-five out of 44 descriptive sensory attributes were found to show a significant difference between samples (analysis of variance test). Principal component analysis revealed that principal component 1 could capture 73.84 and 75.28% variance for aroma category and combined flavor and taste category respectively. Fluorescence fingerprints of tomato juices consisted of two visible peaks at excitation/emission wavelengths of 290/350 and 315/425 nm and a long narrow emission peak at 680 nm. The 680 nm peak was only clearly observed in juices obtained from tomatoes cultivated to be eaten raw. The ability to predict overall sensory profiles was investigated by using principal component 1 as a regression target. Fluorescence fingerprint could predict principal component 1 of both aroma and combined flavor and taste with a coefficient of determination above 0.8. The results obtained in this study indicate the potential of using fluorescence fingerprint as an instrumental method for assessing sensory characteristics of tomato juices. © 2015 Society of Chemical Industry.

  14. 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.

  15. Storage stability of lycopene in tomato juice subjected to combined pressure-heat treatments.

    Science.gov (United States)

    Gupta, Rockendra; Balasubramaniam, V M; Schwartz, Steven J; Francis, David M

    2010-07-28

    A study was conducted to characterize the storage stability of lycopene in hot-break tomato juice prepared from two different cultivars and processed by various pressure-heat combinations. Samples were subjected to pressure assisted thermal processing (PATP; 600 MPa, 100 degrees C, 10 min), high pressure processing (HPP; 700 MPa, 45 degrees C, 10 min), and thermal processing (TP; 0.1 MPa, 100 degrees C, 35 min). Processed samples were stored at 4, 25, and 37 degrees C for upto 52 weeks. HPP and PATP treatments significantly improved the extractability of lycopene over TP and control. All-trans lycopene was found to be fairly stable to isomerization during processing, and the cis isomer content of the control and processed juice did not differ significantly. During storage, lycopene degradation varied as a function of the cultivar, processing method, storage temperature, and time. This study shows that combined pressure-temperature treatments could be an attractive alternative to thermal sterilization for preserving tomato juice quality.

  16. Effects of tomato juices (Lycopersicum esculentum Mill) consumption on plasma lycopene levels of male light smokers

    OpenAIRE

    Ida Gunawan; Sri S. Sudardjat; Septelia I. Wanandi

    2004-01-01

    The study was an experimental study with pre- and post-test design, to evaluate the effects of tomato juices (Lycopersicum esculentum Mill) consumption on plasma lycopene level. Blood sample of 27 subjects with average age of 34.70 ± 5.74 years old, moderate education level (85.2%), experienced direct contact with working environmental pollutant (40.74%) and smoked kretek cigarettes (77.78%) were given treatment with 350 gram/day of tomato juices (Lycopersicum esculentum Mill) which had been ...

  17. Hypolipidemic Effect of Tomato Juice in Hamsters in High Cholesterol Diet-Induced Hyperlipidemia

    Science.gov (United States)

    Lee, Li-Chen; Wei, Li; Huang, Wen-Ching; Hsu, Yi-Ju; Chen, Yi-Ming; Huang, Chi-Chang

    2015-01-01

    Tomato is a globally famous food and contains several phytonutrients including lycopene, β-carotene, anthocyanin, and flavonoids. The increased temperature used to produce tomato juice, ketchup, tomato paste and canned tomato enhances the bioactive composition. We aimed to verify the beneficial effects of processed tomato juice from Kagome Ltd. (KOT) on hypolipidemic action in hamsters with hyperlipidemia induced by a 0.2% cholesterol and 10% lard diet (i.e., high-cholesterol diet (HCD)). Male Golden Syrian hamsters were randomly divided into two groups for treatment: normal (n = 8), standard diet (control); and experimental (n = 32), HCD. The 32 hamsters were further divided into four groups (n = 8 per group) to receive vehicle or KOT by oral gavage at 2787, 5573, or 13,934 mg/kg/day for six weeks, designated the HCD-1X, -2X and -5X groups, respectively. The efficacy and safety of KOT supplementation was evaluated by lipid profiles of serum, liver and feces and by clinical biochemistry and histopathology. HCD significantly increased serum levels of total cholesterol (TC), triacylglycerol (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C), LDL-C/HDL-C ratio, hepatic and fetal TC and TG levels, and degree of fatty liver as compared with controls. KOT supplementation dose-dependently decreased serum TC, TG, LDL-C levels, LDL-C/HDL-C ratio, hepatic TC and TG levels, and fecal TG level. Our study provides experiment-based evidence to support that KOT may be useful in treating or preventing the onset of hyperlipidemia. PMID:26694461

  18. Hypolipidemic Effect of Tomato Juice in Hamsters in High Cholesterol Diet-Induced Hyperlipidemia

    Directory of Open Access Journals (Sweden)

    Li-Chen Lee

    2015-12-01

    Full Text Available Tomato is a globally famous food and contains several phytonutrients including lycopene, β-carotene, anthocyanin, and flavonoids. The increased temperature used to produce tomato juice, ketchup, tomato paste and canned tomato enhances the bioactive composition. We aimed to verify the beneficial effects of processed tomato juice from Kagome Ltd. (KOT on hypolipidemic action in hamsters with hyperlipidemia induced by a 0.2% cholesterol and 10% lard diet (i.e., high-cholesterol diet (HCD. Male Golden Syrian hamsters were randomly divided into two groups for treatment: normal (n = 8, standard diet (control; and experimental (n = 32, HCD. The 32 hamsters were further divided into four groups (n = 8 per group to receive vehicle or KOT by oral gavage at 2787, 5573, or 13,934 mg/kg/day for six weeks, designated the HCD-1X, -2X and -5X groups, respectively. The efficacy and safety of KOT supplementation was evaluated by lipid profiles of serum, liver and feces and by clinical biochemistry and histopathology. HCD significantly increased serum levels of total cholesterol (TC, triacylglycerol (TG, high-density lipoprotein cholesterol (HDL-C, and low-density lipoprotein cholesterol (LDL-C, LDL-C/HDL-C ratio, hepatic and fetal TC and TG levels, and degree of fatty liver as compared with controls. KOT supplementation dose-dependently decreased serum TC, TG, LDL-C levels, LDL-C/HDL-C ratio, hepatic TC and TG levels, and fecal TG level. Our study provides experiment-based evidence to support that KOT may be useful in treating or preventing the onset of hyperlipidemia.

  19. Hypolipidemic Effect of Tomato Juice in Hamsters in High Cholesterol Diet-Induced Hyperlipidemia.

    Science.gov (United States)

    Lee, Li-Chen; Wei, Li; Huang, Wen-Ching; Hsu, Yi-Ju; Chen, Yi-Ming; Huang, Chi-Chang

    2015-12-17

    Tomato is a globally famous food and contains several phytonutrients including lycopene, β-carotene, anthocyanin, and flavonoids. The increased temperature used to produce tomato juice, ketchup, tomato paste and canned tomato enhances the bioactive composition. We aimed to verify the beneficial effects of processed tomato juice from Kagome Ltd. (KOT) on hypolipidemic action in hamsters with hyperlipidemia induced by a 0.2% cholesterol and 10% lard diet (i.e., high-cholesterol diet (HCD)). Male Golden Syrian hamsters were randomly divided into two groups for treatment: normal (n = 8), standard diet (control); and experimental (n = 32), HCD. The 32 hamsters were further divided into four groups (n = 8 per group) to receive vehicle or KOT by oral gavage at 2787, 5573, or 13,934 mg/kg/day for six weeks, designated the HCD-1X, -2X and -5X groups, respectively. The efficacy and safety of KOT supplementation was evaluated by lipid profiles of serum, liver and feces and by clinical biochemistry and histopathology. HCD significantly increased serum levels of total cholesterol (TC), triacylglycerol (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C), LDL-C/HDL-C ratio, hepatic and fetal TC and TG levels, and degree of fatty liver as compared with controls. KOT supplementation dose-dependently decreased serum TC, TG, LDL-C levels, LDL-C/HDL-C ratio, hepatic TC and TG levels, and fecal TG level. Our study provides experiment-based evidence to support that KOT may be useful in treating or preventing the onset of hyperlipidemia.

  20. Impact of ultraviolet radiation treatments on the quality of freshly prepared tomato (Solanum lycopersicum) juice.

    Science.gov (United States)

    Bhat, Rajeev

    2016-12-15

    Impact of ultraviolet (UV-C) radiation treatments (0, 15, 30 and 60min) on freshly extracted tomato juice quality (physicochemical properties, antioxidant activity and microbial load) was evaluated. On exposure to UV-C, level of water activity, total soluble solids, and titratable acidity exhibited non-significant increase up to 30min of exposure time. Regarding colour analysis, L∗ value significantly increased with subsequent decrease in a∗ and b∗ values post UV-C treatments. Clarity, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity and total phenolics content significantly increased, whereas ascorbic acid level significantly reduced at 60min of UV-C exposure time. So also, lycopene content exhibited a non-significant decrease after UV-C treatment. Microbial studies showed reduction in total plate count and total mould counts post UV-C treatment. Overall, UV-C treatment being a physical, non-thermal method of food preservation holds the ability to improve or preserve vital quality parameters in freshly prepared tomato juices, and henceforth possesses high scope for commercial exploration. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Effect of tomato juice consumption on the plasmatic lipid profile, hepatic HMGCR activity, and fecal short chain fatty acid content of rats.

    Science.gov (United States)

    Periago, María Jesús; Martín-Pozuelo, Gala; González-Barrio, Rocío; Santaella, Marina; Gómez, Victoria; Vázquez, Nuria; Navarro-González, Inmaculada; García-Alonso, Javier

    2016-10-12

    The aims of the present study were to ascertain, indirectly, the prebiotic role of tomato juice, by analyzing its effect on the content of short chain fatty acids (SCFA) in feces of rats, and to determine the plausible mechanisms related to the hypocholesterolemic effects of tomato juice and lycopene, evaluating the activity of hepatic HMGCR and the formation of propionic acid. Two commercially available tomato juices with differing contents of lycopene (low and high lycopene contents: Llyc and Hlyc tomato juices) were used. Sprague-Dawley male rats were randomly divided into three experimental groups (n = 8): control group, normal diet and water; group 1, normal diet and Llyc tomato juice; and group 2, normal diet and Hlyc tomato juice, which were fed ad libitum for three weeks. Feces were collected at the beginning and the end of the study to determine SCFA, and blood and liver were obtained (after sacrificing the animals) to analyze the lipid plasmatic parameters and the HMGCR activity and total cholesterol, respectively. No significant differences were observed in the plasmatic parameters, except that HDL-cholesterol increased significantly after consumption of both tomato juices. Lycopene was accumulated in the liver in proportion to the amount ingested, and was observed to have an inhibitory effect on the HMGCR enzyme, according to the amount of lycopene in the liver. In relation to the SCFA in feces, no differences were observed in acetate and propionate after the consumption of tomato juice, but a significant increase in butyrate was observed in group 2 after the intake of Hlyc tomato juice. The content of this carboxylic acid together with excreted lycopene in feces could have a beneficial effect on colonic cells.

  2. Studies on Manufacturing Process of Pumpkin and Tomato Yellow Juice Blend%南瓜番茄黄色复合汁制作工艺研究

    Institute of Scientific and Technical Information of China (English)

    孙晶; 王奇; 杨爱丽

    2012-01-01

    为了获得南瓜汁和番茄汁为主要成分的黄色复合果蔬汁制作工艺,以南瓜、番茄、菠萝和苹果为原料,经提汁后进行复合,采用正交实验,确定了4种果蔬汁复合的最优配比,同时对最优配方的复合果蔬汁的稳定性进行了研究.结果表明:由50%南瓜汁、25%番茄汁、5%菠萝汁和3%苹果汁复合时,并且添加蔗糖10%,柠檬酸0.2%,口感最好;当南瓜番茄复合果蔬汁中加入0.02%黄原胶和0.06%果胶,均质后,产品均匀稳定.以南瓜汁和番茄汁为主要原料,配以少量的菠萝汁和苹果汁,按一定配比进行复合,添加一定量的黄原胶和果胶,均质后,可得到口感较好,易为消费者接受的黄色复合果蔬汁.%The aim was to obtain the manufacturing process of pumpkin and tomato yellow juice blend. The preparation process of the mixed juice of pumpkin juice blended with tomato juice,pineapple juice and apple juice was studied. The orthogonal test was used to optimize the mixing ratio of pumpkin,tomato,pineapple and apple juice while the contents of the main vegetable and fruit nutritional substances were analyzed. The stability of the mixed vegetable and fruit juice was also studied. The results showed that when the mixing ratio of pumpkin,tomato,pineapple,and apple juice was 50%:25%:5%:3%(v/v),sucrose for 10% and citric acid for 0.2%,which could be accepted by consumers easily addition of 0.02 % xanthan gum and 0.06 % pectin in the pumpkin and tomato juice blend,the pumpkin juice blend suspending stability was well. When pumpkin juice blended with tomato juice,pineapple juice and apple juice as a good mixed ratios,xanthan gum and pectin were added,yellow juice blend was observed,which could be easily accepted by consumers.

  3. Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice.

    Science.gov (United States)

    Kim, Sang-Soon; Choi, Won; Kang, Dong-Hyun

    2017-05-01

    The purpose of this study was to inactivate foodborne pathogens effectively by ohmic heating in buffered peptone water and tomato juice without causing electrode corrosion and quality degradation. Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes were used as representative foodborne pathogens and MS-2 phage was used as a norovirus surrogate. Buffered peptone water and tomato juice inoculated with pathogens were treated with pulsed ohmic heating at different frequencies (0.06-1 kHz). Propidium iodide uptake values of bacterial pathogens were significantly (p heating is applicable to inactivate foodborne pathogens effectively without causing electrode corrosion and quality degradation in tomato juice.

  4. Effect of UV radiation as an alternative to thermal pasteurization on some properties of tomato juice

    Directory of Open Access Journals (Sweden)

    Mahsa Noktehsanj-Avval

    2016-06-01

    Full Text Available Most foods are usually pasteurizedby thermal processes. Pasteurization can reduce organoleptic and nutritional characteristics of the products. Radiation isa new technique for reduction of food poisoning due to food consumption and increasing shelf life of the product. In the present study, the effect of UV radiation as a cold pasteurization was investigated on the quality of tomato juice (TJ to improve sensory, chemical and microbial properties. Treatments T1, T2, T3, T4, were tomato juice with heat treatment (treatment temperature 60 °C- 2 min as a control treatment, pasteurized samples (treatments 72 °C for 2min, irradiated samples (from 15cm- 30min, and irradiated samples (15cm- 60minute, respectively. T3 and T4 samples received radiation dose of 2.158 j/m2. The prepared samples were stored at a refrigerator for 90 days and every 30 days, the chemical test (lycopene content, pH, acidity, vitamin C, and Brix, were performed. The results showed that pH has significantly increased (p ˂ 0.05 in all four treatments during storage. Generally the effects of irradiation on the Brix were not significant (p ˂ 0.05. By increasing irradiation time, amounts of lycopene significantly increased (p ˂ 0.05, also decreases were observed in both treatments T3 and T4 during storage. Radiation compared to the thermal treatment was successful in retaining and increasing the amount of vitamin C, which was significantly increase in T4 treatment (p ˂ 0/05, in first day. pH were reduced during storage in all samples.

  5. Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies.

    Science.gov (United States)

    Jayathunge, K G L R; Stratakos, Alexandros Ch; Cregenzán-Albertia, Oliver; Grant, Irene R; Lyng, James; Koidis, Anastasios

    2017-04-15

    The influence of moderate intensity pulsed electric field pre-processing on increasing the lycopene bioaccessibility of tomato fruit, and the combined effect of blanching, ultrasonic and high intensity pulsed electric field processing on further enhancement of the lycopene bioaccessibility after juicing were investigated. Maximum total lycopene bioaccessibility (9.6%) of the tomato fruit was achieved by a 4μs pre-processed treatment after 24h holding period and further processing results revealed that all treatments were effective to increase the total lycopene. Most of juice processing treatments decreased the release of lycopene from the tomato matrix during digestion. Only the treatment of blanching followed by high intensity pulsed electric field showed a significant release of trans-(4.01±0.48) and cis-(5.04±0.26μg/g) lycopene, achieving 15.6% total lycopene bioaccessibility. Thus, processing of pre-blanched juice using high intensity pulsed electric field, derived from pre-processed tomato was the best overall process to achieve the highest nutritive value.

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

    African Journals Online (AJOL)

    STORAGESEVER

    2008-09-17

    Sep 17, 2008 ... hormones, immune systems and other metabolic pathways (DiMasico et .... modulatory effect of the plant juices on CP-induced frequency of. MNPCE and toxicity, the ..... Laboratory Press, Cold Spring Harbor, NY), pp. 23-45.

  7. Label-free fluorimetric detection of CEA using carbon dots derived from tomato juice.

    Science.gov (United States)

    Miao, Hong; Wang, Lan; Zhuo, Yan; Zhou, Zinan; Yang, Xiaoming

    2016-12-15

    A facile-green strategy to synthesize carbon dots (CDs) with a quantum yield (QY) of nearly 13.9% has been built up, while tomato juice served as the carbon source. Interestingly, not only the precursor of CDs and the whole synthesis procedure were environmental-friendly, but this type of CDs also exhibited multiple advantages including high fluorescent QY, excellent photostability, non-toxicity and satisfactory stability. Significantly, a label-free sensitive assay for detecting carcinoembryonic antigen (CEA) in a continuous and recyclable way has been proposed on the basis of adsorption and desorption of aptamers by the surface of CDs through a competitive mechanism. To be specific, the richness of carboxyl groups of the CDs enabled strong adsorption of ssDNA to the surface of CDs through π-π stacking interactions, resulting in the effective fluorescence quenching by forming CDs-aptamer complexes. The stronger binding affinity between CEA and CEA-aptamer than the π-π stacking interactions has been taken advantage to achieve immediate recovery of the fluorescence of CDs once CEA was introduced. Thereby, quantitative evaluation of CEA concentration in a broad range from 1ngmL(-1) to 0.5ngmL(-1) with the detection limit of 0.3ngmL(-1) was realized in this way. This strategy can be applied in a recyclable way, broadening the sensing application of CDs with biocompatibility. Besides, the CDs were used for cell imaging, potentiating them towards diverse purposes.

  8. Rapid and simultaneous determination of lycopene and beta-carotene contents in tomato juice by infrared spectroscopy.

    Science.gov (United States)

    De Nardo, Thais; Shiroma-Kian, Cecilia; Halim, Yuwana; Francis, David; Rodriguez-Saona, Luis E

    2009-02-25

    The rapid quantification of lycopene and beta-carotene in tomato juices by attenuated total reflectance (ATR) infrared spectroscopy combined with multivariate analysis was evaluated. Two sample preparation methods were compared: a direct measurement of the tomato paste and an extraction method using hexane to isolate carotenoids. HPLC was used as the reference method. Cross-validated (leave-one-out) partial least-squares regression (PLSR) was used to create calibration models to predict these phytonutrient concentrations in blind test samples. The infrared spectra showed unique marker bands at 957 and 968 cm(-1) for lycopene and beta-carotene, respectively. Multivariate analysis of the infrared spectral data gave correlation coefficients (r values) of >0.9 between the ATR-IR predicted and HPLC reference values, and standard errors of cross-validation (SECV) of 0.5 and 0.04 mg/100 g of juice for lycopene and beta-carotene, respectively. ATR-IR could provide the tomato industry with a simple, rapid, and high-throughput technique for the determination of tomato quality.

  9. Tomato Juice Consumption Modifies the Urinary Peptide Profile in Sprague-Dawley Rats with Induced Hepatic Steatosis

    Directory of Open Access Journals (Sweden)

    Gala Martín-Pozuelo

    2016-10-01

    Full Text Available Non-alcoholic fatty liver disease (NAFLD is the most common liver disorder in Western countries, with a high prevalence, and has been shown to increase the risk of type 2 diabetes, cardiovascular disease (CVD, etc. Tomato products contain several natural antioxidants, including lycopene—which has displayed a preventive effect on the development of steatosis and CVD. Accordingly, the aim of the present work was to evaluate the effect of tomato juice consumption on the urinary peptide profile in rats with NAFLD induced by an atherogenic diet and to identify potential peptide biomarkers for diagnosis. Urine samples, collected weekly for four weeks, were analyzed by capillary electrophoresis (CE coupled to a mass spectrometer (MS. A partial least squares-discriminant analysis (PLS-DA was carried out to explore the association between differential peptides and treatments. Among the 888 peptides initially identified, a total of 55 were obtained as potential biomarkers. Rats with steatosis after tomato juice intake showed a profile intermediate between that of healthy rats and that of rats with induced hepatic steatosis. Accordingly, tomato products could be considered as a dietary strategy for the impairment of NAFLD, although further research should be carried out to develop a specific biomarkers panel for NAFLD.

  10. Tomato Juice Consumption Modifies the Urinary Peptide Profile in Sprague-Dawley Rats with Induced Hepatic Steatosis.

    Science.gov (United States)

    Martín-Pozuelo, Gala; González-Barrio, Rocío; Barberá, Gonzalo G; Albalat, Amaya; García-Alonso, Javier; Mullen, William; Mischak, Harald; Periago, María Jesús

    2016-10-26

    Non-alcoholic fatty liver disease (NAFLD) is the most common liver disorder in Western countries, with a high prevalence, and has been shown to increase the risk of type 2 diabetes, cardiovascular disease (CVD), etc. Tomato products contain several natural antioxidants, including lycopene-which has displayed a preventive effect on the development of steatosis and CVD. Accordingly, the aim of the present work was to evaluate the effect of tomato juice consumption on the urinary peptide profile in rats with NAFLD induced by an atherogenic diet and to identify potential peptide biomarkers for diagnosis. Urine samples, collected weekly for four weeks, were analyzed by capillary electrophoresis (CE) coupled to a mass spectrometer (MS). A partial least squares-discriminant analysis (PLS-DA) was carried out to explore the association between differential peptides and treatments. Among the 888 peptides initially identified, a total of 55 were obtained as potential biomarkers. Rats with steatosis after tomato juice intake showed a profile intermediate between that of healthy rats and that of rats with induced hepatic steatosis. Accordingly, tomato products could be considered as a dietary strategy for the impairment of NAFLD, although further research should be carried out to develop a specific biomarkers panel for NAFLD.

  11. Protective Effects of Sweet Orange, Unshiu Mikan, and Mini Tomato Juice Powders on t-BHP-Induced Oxidative Stress in HepG2 Cells

    Science.gov (United States)

    Jannat, Susoma; Ali, Md Yousof; Kim, Hyeung-Rak; Jung, Hyun Ah; Choi, Jae Sue

    2016-01-01

    The aim of this study was to investigate the protective effects of juice powders from sweet orange [Citrus sinensis (L.) Osbeck], unshiu mikan (Citrus unshiu Marcow), and mini tomato (Solanum lycopersicum L.), and their major flavonoids, hesperidin, narirutin, and rutin in tert-butyl hydroperoxide (t-BHP)-induced oxidative stress in HepG2 cells. The increased reactive oxygen species and decreased glutathione levels observed in t-BHP-treated HepG2 cells were ameliorated by pretreatment with juice powders, indicating that the hepatoprotective effects of juice powders and their major flavonoids are mediated by induction of cellular defense against oxidative stress. Moreover, pretreatment with juice powders up-regulated phase-II genes such as heme oxygenase-1 (HO-1), thereby preventing cellular damage and the resultant increase in HO-1 expression. The high-performance liquid chromatography profiles of the juice powders confirmed that hesperidin, narirutin, and rutin were the key flavonoids present. Our results suggest that these fruit juice powders and their major flavonoids provide a significant cytoprotective effect against oxidative stress, which is most likely due to the flavonoid-related bioactive compounds present, leading to the normal redox status of cells. Therefore, these fruit juice powders could be advantageous as bioactive sources for the prevention of oxidative injury in hepatoma cells. PMID:27752497

  12. Tomato (Lycopersicum commune Juice and Physical Exercise Increase Number of Neurons and ERβ expression in Post-Ovariectomy Rats Brain

    Directory of Open Access Journals (Sweden)

    Hening Laswati

    2016-09-01

    Full Text Available Background: Estrogen deficiency condition can degrade the quality of life, decline in cognitive function will be more severe trough age. Phytoestrogen compounds can be found in pegaga leaf extract, tomatoes and papaya is an easy and inexpensive way to increase estrogen levels in post menopause women through extra gonadal estrogen induction. Therefore, the aims of this study were to examine the effect of tomato juice, physical exercise, and combination of these treatments on promoting neurons and ERβ expression in somatosensory cortex that contribute to cognitive function of post-ovariectomy rats. Method: Twenty-eight female healthy Wistar rats (Rattus novergicus, 8-10 weeks old, from Laboratory of Biochemistry, Faculty of Medicine Airlangga University include in this experiment. The animals were housed in the animal-care facility with ad libitum food and water. The temperatur was maintained at 18°C-24°C.  The treatments were done 2 weeks after ovariectomy. Tomato were made in Laboratory of  Pharmacognocy  and Phytochemistry, Faculty of  Pharmacy, Airlangga University, from inner part of the tomato fruits (mucous like substance with freeze dry method (-40°C. Results: The weight of white rat Rattus norvegicus post ovariectomy in this study was between 133-170 gram with a mean weight 154.32 ± 9.72 gram. Hematoxylin/eosin staining showed neuronal deficit in the control rats brain. In figure 1, the tomato group showed the largest of neurons number (145.43 ± 17.728, followed the combination group (140.57 ± 22.449, the exercise group (136.86 ± 23.104 and the smallest number in the control group (96.43± 28.965. Four weeks after treatments the number of neurons increased significant in the tomato group (p=0.001, exercise group (p=0.004 and combination group (p=0.002 from the control group.  This study showed no significant different between tomato and exercise group (p=0.500, tomato and combination group (p=0.701 and between exercise and

  13. 胡萝卜和番茄复合汁的制备工艺研究%Manufacturing Technology of the Composite Beverage of Carrot and Tomato Juice

    Institute of Scientific and Technical Information of China (English)

    张锐; 白文; 马涛; 王帅; 于天颖; 李莉峰; 韩艳秋; 高雅

    2011-01-01

    为制备具有营养保健功能的复合蔬菜汁,以胡萝卜、番茄为主要原料,以产品的感官性能与理化指标作为评价标准,通过正交试验确定了复合蔬菜汁的最优配方并优化了其生产工艺.结果表明:当主料:胡萝卜汁:番茄汁(v/v)为1:1,辅料加入量分别为:白砂糖5%,柠檬酸0.15%,蜂蜜5%,CMC-Na0.1%,黄原胶0.1%时,产品呈橙色,酸甜适宜,爽口细腻,具有较好的稳定性.%With carrots and tomatoes as the main raw material, the optimal formula of the mixed juice with different proportion of carrots and tomatoes was determined through orthogonal experiment. In the juice, the ratio of carrot juice to tomato juice was 1:1 with sugar 5%, citric acid 0.15%, honey 5%, CMC-Na 0.1% and Xanthan gum 0.1%. The product with bright orange color had an appropriate and refreshing sweet and sour taste. The stability of the mixed juice was good.

  14. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice using ohmic heating.

    Science.gov (United States)

    Sagong, Hun-Gu; Park, Sang-Hyun; Choi, Young-Jin; Ryu, Sangryeol; Kang, Dong-Hyun

    2011-06-01

    The effects of ohmic heating on reduction of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice were investigated. Orange and tomato juice inoculated with E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes were subjected to ohmic heating with selected parameters including electric field strength from 10 to 20 V/cm and treatment times from 0 to 540 s. The number of pathogens was reduced by increasing the electric field strength from 10 to 20 V/cm as well as increasing treatment time. The population of E. coli O157:H7 was reduced more than 5 log after 120, 210, and 540 s of treatment in orange juice with 20, 15, and 10 V/cm electric field strengths, respectively. In tomato juice, levels of E. coli O157:H7 were reduced more than 5 log after 90, 180, and 480 s with the same electric field strengths. Similar phenomena were observed for Salmonella Typhimurium and L. monocytogenes, but E. coli O157:H7 was the most resistant to ohmic heating treatment. These results show that ohmic heating is potentially useful for inactivation of E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes and that the effect of inactivation depends on applied electric field strength, treatment time, pathogen species, and type of juice.

  15. Preparation and Comparative Characterization of Alginate-Made Microcapsules and Microspheres Containing Tomato, Seabuckthorn Juices and Pumpkin Oil

    Directory of Open Access Journals (Sweden)

    Florina Csernatoni

    2015-05-01

    Full Text Available Recent studies have shown the benefits of tomatoes, seabuckthorn juices and pumpkin oil, rich in bioactives with antioxidant capacity, in the prevention of prostate diseases. To stabilize their antioxidant activity, microencapsulation represent a good technological alternative, improving the stability and bioavailability of bioactive molecules ( phenolic derivatives, carotenoids, phytosterols, vitamins.   The aim of the study was to prepare and characterize microspheres and microcapsules based on emulsions made of natural polymers like Natrium alginate mixed with tomato and/or seabuckthorn juices, with or without pumpkin oil.  The viscosity of emulsions, the morphology of microcapsules and microspheres were characterized comparatively and the bioactives were monitored by UV-Vis spectrometry.  In the lipophilic extract there were identified, before and after encapsulation, different classes of compounds, from lipids, to phenolic acid derivatives, flavonoids and carotenoids. Carotenoids were the major components having concentrations from 9.16 up to 19.71 mg/100 g sample. The viscosity of  each emulsion including juices, oil and natrium alginate 2%, before encapsulation, showed differences, dependent on the oil addition and speed of homogenization. The macroscopic and microscopic structure of microspheres and microcapsules were comparatively evaluated. Both microspheres and microcapsules had external diameters  ranging from 750 to 900 μm and the microcapsules’ oily core of 150-180 μm. The results obtained from emulsion’s viscosity will be correlated with the rigidity and optimal release rate of bioactive molecules from microcapsules and microspheres.  Further studies are directed towards these aspects.

  16. Grapefruit Juice and Statins.

    Science.gov (United States)

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

    2016-01-01

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

  17. Research of Processing Technology for Tomato Raw Juice Drink%番茄原汁饮料加工工艺的研究

    Institute of Scientific and Technical Information of China (English)

    吴英春; 陈杰; 王艳华; 孟双; 张馨文

    2013-01-01

    针对不同破碎方法、破碎温度对番茄汁黏度的影响及加工贮藏过程中极易分层和色泽变暗等不稳定现象、灭菌条件等进行了研究,以期获得均匀稳定、色泽鲜艳、口感好及营养保健效果强的番茄汁饮料.研究发现:85℃、30 s的热破碎工艺可提高番茄汁的黏度;0.08% CMC、0.06%黄原胶和0.06%琼脂配合,可有效保持该产品的稳定状态;添加0.1%的食品级VC可增强番茄汁色素的稳定性;100℃、15 min的杀菌工艺可使产品保持较好的口感风味及保质期.%The effects of different staving method and temperature on tomato juice viscosity, the unstable phenomenon of extremely easy to be layered and become darker in color during storage process and the sterilizing conditions were studied to obtain even steady tomato juice drink with bright colour, fine mouthfeel and good nutrition health care effect. The research discovered that heat staving for 30 seconds at 85℃ could enhance the viscosity of tomato juice; the stability of tomato juice could be enhanced by 0.08% CMC and 0. 06% xanthan gum combined with 0. 06% agar; adding 0. 1% food - grade Vc could strengthen the pigment stability of tomato juice; sterilizing at 100℃ for 15 minutes could obtain better taste and longer storage period.

  18. 21 CFR 146.185 - Pineapple juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pineapple juice. 146.185 Section 146.185 Food and... CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146.185 Pineapple juice. (a) Identity. (1) Pineapple juice is the juice, intended for direct consumption...

  19. 21 CFR 146.135 - Orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice. 146.135 Section 146.135 Food and... CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146.135 Orange juice. (a) Orange juice is the unfermented juice obtained from mature oranges of the...

  20. 21 CFR 146.114 - Lemon juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Lemon juice. 146.114 Section 146.114 Food and... CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146.114 Lemon juice. (a) Identity—(1) Description. Lemon juice is the unfermented juice, obtained by...

  1. Cranberry juice: effects on health

    Science.gov (United States)

    Cranberries have long been used as a part of traditional and folk medicine. Most cranberry juice is consumed as a product containing 27% v/v with sweeteners derived from other fruit juices or other sweeteners. Cranberry juice contains a rich profile of phenolic compounds, especially proanthocyanidin...

  2. Studies on jicama juice processing.

    Science.gov (United States)

    Juarez, M S; Paredes-Lopez, O

    1994-09-01

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

  3. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices.

    Science.gov (United States)

    Di Cagno, Raffaella; Surico, Rosalinda F; Paradiso, Annalisa; De Angelis, Maria; Salmon, Jean-Christophe; Buchin, Solange; De Gara, Laura; Gobbetti, Marco

    2009-01-15

    Strains of Lactobacillus plantarum, Weissella cibaria/confusa, Lactobacillus brevis, Pediococcus pentosaceous, Lactobacillus sp. and Enterococcus faecium/faecalis were identified from raw tomatoes by Biolog System, partial 16S rRNA gene sequence and subjected to typing by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) analysis. Ten autochthonous strains were singly used to ferment tomato juice (TJ) via a protocol which included fermentation at 25 degrees C for 17 h and further storage at 4 degrees C for 40 days. Unstarted TJ and TJ fermented with an allochthonous strain of L. plantarum were used as the controls. All autochthonous strains grew well in TJ reaching cell densities ca. 10,000 and 10 times higher than unstarted TJ and TJ fermented with the allochthonous strain. Viscosity of TJs fermented with autochthonous strains was generally the highest, especially when started with W. cibaria/confusa which synthesized exo-polysaccharides. Overall, unstarted TJ and TJ fermented with the allochthonous strain showed marked decreases of ascorbic acid (ASC), glutathione (GSH) and total antioxidant activity (TTA) during storage. On the contrary, several TJs fermented with autochthonous strains, especially with L. plantarum POM1 and POM 35, maintained elevated values of ASC, GSH and TAA. The variation of color indexes mirrored the above behavior. TJs fermented with the above two autochthonous strains were compared to controls based on volatile components through Purge and Trap or Solid Phase Microextraction Gas Chromatography-Mass Spectrometry (PT or SPME-GC/MS) analysis. As shown by Principal Component Analysis a large number of volatiles belonging to various chemical classes markedly differentiated TJs fermented with autochthonous strains with respect to controls.

  4. A comparison of plasma and prostate lycopene in response to typical servings of tomato soup, sauce or juice in men before prostatectomy.

    Science.gov (United States)

    Grainger, Elizabeth M; Hadley, Craig W; Moran, Nancy E; Riedl, Kenneth M; Gong, Michael C; Pohar, Kamal; Schwartz, Steven J; Clinton, Steven K

    2015-08-28

    Tomato product consumption and estimated lycopene intake are hypothesised to reduce the risk of prostate cancer. To define the impact of typical servings of commercially available tomato products on resultant plasma and prostate lycopene concentrations, men scheduled to undergo prostatectomy (n 33) were randomised either to a lycopene-restricted control group ( lycopene/d) or to a tomato soup (2-2¾ cups prepared/d), tomato sauce (142-198 g/d or 5-7 ounces/d) or vegetable juice (325-488 ml/d or 11-16·5 fluid ounces/d) intervention providing 25-35 mg lycopene/d. Plasma and prostate carotenoid concentrations were measured by HPLC. Tomato soup, sauce and juice consumption significantly increased plasma lycopene concentration from 0·68 (sem 0·1) to 1·13 (sem 0·09) μmol/l (66 %), 0·48 (sem 0·09) to 0·82 (sem 0·12) μmol/l (71 %) and 0·49 (sem 0·12) to 0·78 (sem 0·1) μmol/l (59 %), respectively, while the controls consuming the lycopene-restricted diet showed a decline in plasma lycopene concentration from 0·55 (sem 0·60) to 0·42 (sem 0·07) μmol/l ( - 24 %). The end-of-study prostate lycopene concentration was 0·16 (sem 0·02) nmol/g in the controls, but was 3·5-, 3·6- and 2·2-fold higher in tomato soup (P= 0·001), sauce (P= 0·001) and juice (P= 0·165) consumers, respectively. Prostate lycopene concentration was moderately correlated with post-intervention plasma lycopene concentrations (r 0·60, P =0·001), indicating that additional factors have an impact on tissue concentrations. While the primary geometric lycopene isomer in tomato products was all-trans (80-90 %), plasma and prostate isomers were 47 and 80 % cis, respectively, demonstrating a shift towards cis accumulation. Consumption of typical servings of processed tomato products results in differing plasma and prostate lycopene concentrations. Factors including meal composition and genetics deserve further evaluation to determine their impacts on lycopene absorption and

  5. 21 CFR 73.250 - Fruit juice.

    Science.gov (United States)

    2010-04-01

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

  6. 21 CFR 73.260 - Vegetable juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Vegetable juice. 73.260 Section 73.260 Food and... ADDITIVES EXEMPT FROM CERTIFICATION Foods § 73.260 Vegetable juice. (a) Identity. (1) The color additive vegetable juice is prepared either by expressing the juice from mature varieties of fresh, edible vegetables...

  7. Effects of ingestion of tomatoes, tomato juice and tomato purée on contents of lycopene isomers, tocopherols and ascorbic acid in human plasma as well as on lycopene isomer pattern.

    Science.gov (United States)

    Fröhlich, Kati; Kaufmann, Karin; Bitsch, Roland; Böhm, Volker

    2006-04-01

    Tomatoes are an important part of the diet. Lycopene, the predominant carotenoid in tomatoes, is hypothesised to mainly mediate the health benefits of tomato products. Anticancer activity of tomato products and lycopene has been suggested by numerous studies. The aim of the present study was to investigate the effect of ingestion of three different tomato-based foodstuffs on plasma contents of lycopene, tocopherols and ascorbic acid. Because isomers of lycopene may have different biological activities, a special interest was to look how the lycopene isomer pattern is changed depending on the matrix of tomato products. Following a 2-week depletion phase volunteers ingested 12.5 mg lycopene/d for 4 weeks comprising tomatoes, tomato juice or tomato purée. The basal levels of lycopene in plasma were comparable for all groups and decreased significantly during the 2 weeks of depletion to approximately half of the basal values. Following intervention, plasma lycopene concentration increased significantly. Conversely, supplementation did not significantly affect levels of tocopherols and ascorbic acid in plasma. Regarding isomers of lycopene, the (Z)-lycopene:(all-E)-lycopene plasma isomer ratio was significantly changed during the study for all groups. A remarkable enrichment of the relative contents of (5Z)-lycopene was observed during the depletion period, which supports the hypothesis that lycopene (Z)-isomers are formed within the human body after ingestion of (all-E)-lycopene. After dietary intervention with lycopene-rich products the isomer ratios returned to those observed at the start of the study. Further investigations will clarify the process of isomerisation in more detail.

  8. Transgenic overexpression of expansin influences particle size distribution and improves viscosity of tomato juice and paste

    NARCIS (Netherlands)

    Kalamaki, M.S.; Powell, A.L.T.; Struijs, K.; Labavitch, J.M.; Reid, D.S.; Bennett, A.B.

    2003-01-01

    Suppression of the expression of a ripening-related expansin gene, LeExp1, in tomato enhanced fruit firmness and overexpression of LeExp1 resulted in increased fruit softening. Because of the incompletely understood relationship between fresh fruit texture and the consistency of processed products,

  9. Composition of pomegranate juice.

    Science.gov (United States)

    Krueger, Dana A

    2012-01-01

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

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

    Science.gov (United States)

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

    2014-06-01

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

  11. 21 CFR 146.137 - Frozen orange juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen orange juice. 146.137 Section 146.137 Food... HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146.137 Frozen orange juice. (a) Frozen orange juice is orange juice as defined in § 146.135...

  12. How Much Cranberry Juice Is in Cranberry-Apple Juice? A General Chemistry Spectrophotometric Experiment

    Science.gov (United States)

    Edionwe, Etinosa; Villarreal, John R.; Smith, K. Christopher

    2011-01-01

    A laboratory experiment that spectrophotometrically determines the percent of cranberry juice in cranberry-apple juice is described. The experiment involves recording an absorption spectrum of cranberry juice to determine the wavelength of maximum absorption, generating a calibration curve, and measuring the absorbance of cranberry-apple juice.…

  13. Questions and Answers: Apple Juice and Arsenic

    Science.gov (United States)

    ... Home Food Resources for You Consumers Questions & Answers: Apple Juice and Arsenic Share Tweet Linkedin Pin it ... MMA), may also be a health concern. Are apple and other fruit juices safe to drink? The ...

  14. Det globale marked for juice

    DEFF Research Database (Denmark)

    Hansen, Henning Otte

    2015-01-01

    Den internationale handel med juice har været i kraftig vækst, omend der siden finanskrisens start har været en mere jævn udvikling. Væksten kan især tilskrives Kina, som har haft en meget stor stigning i både produktion og eksport, og som i dag er centrum for international afsætning af juice. Især...... inden for æblejuice er Kina vigtig og står for 35 pct. af verdens samlede eksport. Den internationale handel med juice er meget omfattende, og mange lande er store både importører og eksportører. Den danske import af æblejuice kommer især fra Tyskland og Østrig, som dog også har en stor import fra Kina...

  15. Noni juice is not hepatotoxic

    Institute of Scientific and Technical Information of China (English)

    Brett J West; C Jarakae Jensen; Johannes Westendorf

    2006-01-01

    Noni juice (Morinda citrifolia) has been approved for use as a safe food within the European Union, following a review of safety. Since approval, three cases of acute hepatitis in Austrian noni juice consumers have been published, where a causal link is suggested between the liver dysfunction and ingestion of anthraquinones from the plant. Measurements of liver function in a human clinical safety study of TAHITIAN NONI(R) Juice,as well as subacute and subchronic animal toxicity tests revealed no evidence of adverse liver effects at doses many times higher than those reported in the case studies. Additionally, M. Citrifolia anthraquinones occur in the fruit in quantities too small to be of any toxicological significance. Further, these do not have chemical structures capable of being reduced to reactive anthrone radicals, which were implicated in previous cases of herbal hepototoxicity. The available data reveals no evidence of liver toxicity.

  16. Freeze concentration of lime juice

    Directory of Open Access Journals (Sweden)

    Ampawan Tansakul

    2008-11-01

    Full Text Available The main objective of this research was to study the effects of processing conditions, i.e. cooling medium temperature (-6, -12 and -18C and scraper blade rotational speed (50, 100 and 150 rpm on the freeze concentration of lime juice. The initial soluble solid content of lime juice was 7.6 Brix. Results showed that soluble solid content of lime juice increased as cooling medium temperature decreased while scraper blade rotational speed increased. It was also found that the processing condition with -18˚C cooling medium temperature and 150 rpm rotational speed of the scraper blade was the best among all studied conditions, although the loss of the soluble solids with ice crystals during ice separation was relatively high at 35%.

  17. Validated UPLC-MS/MS Methods To Quantitate Free and Conjugated Alternaria Toxins in Commercially Available Tomato Products and Fruit and Vegetable Juices in Belgium.

    Science.gov (United States)

    Walravens, Jeroen; Mikula, Hannes; Rychlik, Michael; Asam, Stefan; Devos, Tom; Njumbe Ediage, Emmanuel; Diana Di Mavungu, José; Jacxsens, Liesbeth; Van Landschoot, Anita; Vanhaecke, Lynn; De Saeger, Sarah

    2016-06-22

    Ultraperformance liquid chromatography tandem mass spectrometry and Quick, Easy, Cheap, Effective, Rugged, and Safe based analytical methodologies to quantitate both free (alternariol (1), alternariol monomethyl ether (2), tenuazonic acid (3), tentoxin (4), altenuene (5), altertoxin-I (6)) and conjugated (sulfates and glucosides of 1 and 2) Alternaria toxins in fruit and vegetable juices and tomato products were developed and validated. Acceptable limits of quantitation (0.7-5.7 μg/kg), repeatability (RSDr < 15.7%), reproducibility (RSDR < 17.9%), and apparent recovery (87.0-110.6%) were obtained for all analytes in all matrices investigated. 129 commercial foodstuffs were analyzed, and 3 was detected in 100% of tomato product samples (tomato based foodstuffs, whereas 3 is unlikely to be of human health concern.

  18. Research of Blended Fermented Greengage and Tomato Juice Drink%梅茄汁乳酸菌饮料的研制

    Institute of Scientific and Technical Information of China (English)

    马震雷; 余芳; 徐永才

    2013-01-01

    以青梅、番茄为原料,添加有益健康的菊粉,进行复合乳酸菌发酵,采用4因素3水平正交试验,并通过综合平衡法修正,确定试验最佳工艺为:青梅汁和番茄汁配比2.5∶1,果汁总含量40%,菊粉5%,蔗糖7%,CMC-Na 0.1%,乳酸菌接种量5%,保加利亚乳杆菌∶嗜热链球菌∶植物性乳杆菌=1∶1∶3,45℃发酵6h,4℃冷藏20h.产品呈明黄,色彩鲜艳,口感酸甜爽口,无明显分层沉淀,具有青梅及发酵制品特有的香味.%With greengage and tomato as the main raw materials, a new drink was prepared by adding healthful inulin and then fermentation with compound lactic acid bacteria. The best formula is determined by orthogonal experiment of 4 factor 3 level, and integrated balance method. The optimum process conditions were: the ratio of greengage juice to tomato juice 2.5:1,40% juice, 5% inulin, 7% sugar, 0.1% CMC-Na, 5% citric acid bacteria, Lactobacillus bulgaricus(Lb)-Streptococcus thermophilus(St)-Lactobacillus plantarum(Lp) ratio 1:1:3, fermentation temperature 45 ℃, fermentation time 6 h, refrigerated storage temperature and time of 4 ℃ and 20 h. The color of the product was bright yellow and clear with sweet and sour and refreshing taste. It had no obvious hierarchical precipitation but had distinctive flavor of greengage and fermentation products.

  19. Advertising and Product Confusion: A Case Study of Grapefruit Juice

    OpenAIRE

    Mark G. Brown; Lee, Jonq-Ying; Behr, Robert M.

    1990-01-01

    Demand relationships for two closely related products -- grapefruit juice and grapefruit-juice cocktail -- were estimated from grocery-store scanner data to analyze the contention that consumer confusion exists between the two products. Results suggest confusion may exist, with grapefruit-juice advertising not only increasing the demand for grapefruit juice but also for grapefruit-juice cocktail.

  20. 21 CFR 146.187 - Canned prune juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Canned prune juice. 146.187 Section 146.187 Food... HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146.187 Canned prune juice. (a) Canned prune juice is the food prepared from a water extract of...

  1. 21 CFR 146.145 - Orange juice from concentrate.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice from concentrate. 146.145 Section 146... Juices and Beverages § 146.145 Orange juice from concentrate. (a) Orange juice from concentrate is the food prepared by mixing water with frozen concentrated orange juice as defined in § 146.146 or...

  2. 21 CFR 146.151 - Orange juice for manufacturing.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice for manufacturing. 146.151 Section... Fruit Juices and Beverages § 146.151 Orange juice for manufacturing. (a) Orange juice for manufacturing is the food prepared for further manufacturing use. It is prepared from unfermented juice obtained...

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

    Directory of Open Access Journals (Sweden)

    Vukosavljević Predrag

    2006-01-01

    Full Text Available A change of anthocyanins under different conditions of enzymatic treatments, clarification and concentration was determined. A pectin preparation Klerzyme®120, manufactured by DSM, France, specific for "sour fruits" with pH below 3.2, was used for maceration and depectinization. Experiments were carried out by a laboratory hydraulic press. Raw raspberry juice was clarified either by membranes separation processes or by traditional treatments using gelatin and bentonite. For microfiltration and ultrafiltration processes, membrane cut-off should not be below 30,000 g/mol to prevent any color loss. Experiments with membrane separations processes were carried out with five different membranes. A raw depectinized raspberry juice was clarified by cross-flow microfiltration and ultrafiltration using ceramic tubular membranes and hollow fiber polymeric membranes of a molecular weight cut-off of 300, 50 and 30 kg /mol or with a mean pore size of 0.2 urn in the case of microfiltration. Fruit juice concentrations were carried out by a laboratory equipment for vacuum evaporation. Extraction yield by a laboratory hydraulic press was the same in case of single-stage maceration and two-stage maceration. However, due to a lower viscosity, it was observed that single-stage process provides raspberry juice with more color and high efficiency of extraction. It was noticed that thermal breaks of raspberry pulp provide juice containing more total anthocyanins. The clarification using gelatin and bentonite removed about 50% total anthocyanins, while a clarification by a cross-flow ultrafiltration using Carbosep M9, M8 and M7 membranes achieved the highest level of color loss. Total color loss after concentration was 70%. The best results in color protection were observed by a microfiltration through Kerasep membrane, due to its relatively large pores (0.2μm. .

  4. Potent PPARα activator derived from tomato juice, 13-oxo-9,11-octadecadienoic acid, decreases plasma and hepatic triglyceride in obese diabetic mice.

    Directory of Open Access Journals (Sweden)

    Young-il Kim

    Full Text Available Dyslipidemia is a major risk factor for development of several obesity-related diseases. The peroxisome proliferator-activated receptor α (PPARα is a ligand-activated transcription factor that regulates energy metabolism. Previously, we reported that 9-oxo-10,12-octadecadienoic acid (9-oxo-ODA is presented in fresh tomato fruits and acts as a PPARα agonist. In addition to 9-oxo-ODA, we developed that 13-oxo-9,11-octadecadienoic acid (13-oxo-ODA, which is an isomer of 9-oxo-ODA, is present only in tomato juice. In this study, we explored the possibility that 13-oxo-ODA acts as a PPARα agonist in vitro and whether its effect ameliorates dyslipidemia and hepatic steatosis in vivo. In vitro luciferase assay experiments revealed that 13-oxo-ODA significantly induced PPARα activation; moreover, the luciferase activity of 13-oxo-ODA was stronger than that of 9-oxo-ODA and conjugated linoleic acid (CLA, which is a precursor of 13-oxo-ODA and is well-known as a potent PPARα activator. In addition to in vitro experiment, treatment with 13-oxo-ODA decreased the levels of plasma and hepatic triglycerides in obese KK-Ay mice fed a high-fat diet. In conclusion, our findings indicate that 13-oxo-ODA act as a potent PPARα agonist, suggesting a possibility to improve obesity-induced dyslipidemia and hepatic steatosis.

  5. Antioxidant activity of potato juice

    Directory of Open Access Journals (Sweden)

    Przemysław Kowalczewski

    2012-06-01

    Full Text Available Background. The interest in potato juice as a therapeutic agent goes back to the 19th century but its application was not supported by any knowledge about biological activity of this raw material. Factors restricting the medical application of potato juice include its inattractive sensory and functional properties. The aim of the presented investigations was preliminary evaluation of the biological activity of potato juice and the impact on it of some technological operations such as: cryoconcentration and hydrolysis in a membrane reactor. Material and methods. Experiments comprised investigations of antioxidative potentials of fresh potato juice, products of its processing as well as fractions separated because of the size of their molecules using, for this purpose, Folin-Ciocalteu methods and reactions with the ABTS cation radical. Results. The value of the antioxidative potential of fresh potato juice determined by means of the ABTS reagent corresponded to approximately 330 μmol/100 g which is in keeping with literature data. As a result of the cryoconcentration process, the value determined by the Folin-Ciocalteu method was found to increase only slightly whereas the value determined by means of the ABTS reagent almost tripled. The antioxidative potential was found to grow even more strongly in the case of the application of both methods when the process of enzymatic hydrolysis was employed. The total of 5 protein fractions of molecular masses ranging from 11 000 Da to over 600 000 Da, as well as an organic non-protein fraction of the molecular mass of 600 Da, were obtained as a result of the performed separation. All the examined fractions exhibited antioxidative activities. The highest values determined by the Folin-Ciocalteu method were recorded for the protein fraction of 80 000 Da mean molecular mass, while using the ABTS reagent – for the organic, non-protein fraction. Conclusions. Potato juice possesses antioxidative activity which

  6. Grapefruit Juice and Some Drugs Don't Mix

    Science.gov (United States)

    ... For Consumers Home For Consumers Consumer Updates Grapefruit Juice and Some Drugs Don't Mix Share Tweet ... a similar way to grapefruit juice. How Grapefruit Juice Can Interfere With Medications With most drugs that ...

  7. 27 CFR 24.237 - Spirits added to juice or concentrated fruit juice.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Spirits added to juice or concentrated fruit juice. 24.237 Section 24.237 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Spirits § 24.237 Spirits added to juice or...

  8. Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil.

    Science.gov (United States)

    Yılmaz, Í; Simşek, O; Işıklı, M

    2002-10-01

    Low-fat (5.9-10.3% fat) cooked sausages were produced with seven different formulations. Sausages produced with total replacement of fat with sunflower oil had significantly lower oleic acid (C18:1) and higher linoleic (C18:2) and behenic (C22:0) fatty acid contents. Their ratio of TUFA/TS was 3.65 compared to 0.95-1.14 for the other sausages. Also these sausages had the lowest moisture content, highest overall palatability and were less firm. Sausages with tomato juice had the lowest pH value, total aerobic count and nitrite content, but were firmer. Sausages produced with reduced beef contents had lower fat contents, lower stearic (C18:0) and higher oleic (C18:1) fatty acid contents than sausages of high beef content, their texture was very soft and had the lowest score for juiciness. Finally the sausages with chicken meat had the lowest fat and highest salt contents, and lower stearic (C18:0) and higher linoleic (C18:3) fatty acid contents than those made with beef . Also their colour was lighter, less red and more yellow and they had the lowest flavor intensity and overall acceptability.

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

    Science.gov (United States)

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

    2017-01-15

    Adverse drug interactions due to grapefruit juice are well known prompting warnings even in drug labels. Similar issues have not been reported for clementines and available data is scarce, despite of genetic descent. We observed substantially increased tacrolimus trough concentrations in a renal transplant patient consuming high clementine amounts and, thus, scrutinised the effects of clementine juice on drug metabolism and drug transporters in vitro and compared it to the effects of mandarin and grapefruit juice. All citrus juices profoundly induced several drug transporters and drug metabolising enzymes, whereas the effects of grapefruit juice were most pronounced (e.g. 156-fold and 34-fold induction of cytochrome P450 (CYP) 3A4 mRNA by grapefruit juice and clementine juice, respectively). However, the juices also inhibited e.g. CYP3A4, raising the question which effect prevails in vivo. Using an enzymatic activity assay, we demonstrated that at least in vitro CYP3A4 inhibition prevails for both grapefruit and clementine juice, whereas for CYP1A2 induction appears to predominate. Thus, inhibition of CYP3A4 is presumably the underlying reason for the observed increase in the concentrations of the CYP3A4 substrate tacrolimus in the patient. Taken together, our data indicate that clementine juice as well as grapefruit juice and to a lesser extent also mandarin juice can induce several important drug metabolising enzymes and drug transporters, but also inhibit some of these proteins. Our data indicate that clementine juice similar to grapefruit juice bears the potential for profound interactions with drugs potentially leading to adverse drug effects e.g. through over-exposure to CYP3A4 substrates. Copyright © 2016 Elsevier B.V. All rights reserved.

  10. 76 FR 5822 - Orange Juice From Brazil

    Science.gov (United States)

    2011-02-02

    ... to consider include technology; production methods; development efforts; ability to increase... COMMISSION Orange Juice From Brazil AGENCY: United States International Trade Commission. ACTION: Institution of a five-year review concerning the antidumping duty order on certain orange juice from Brazil...

  11. Spoilage of fruit juices by filamentous fungi

    Science.gov (United States)

    Contamination of molds in fruit juices has risen in recent years. Even though there are many critical control points in the processing protocols that are noted and maintained, there remains a problem with dairy and juices packed in paperboard cartons. This talk discusses the work involved in the dis...

  12. Vitamin C Content of Commercial Orange Juices

    Science.gov (United States)

    Haddad, Paul

    1977-01-01

    Describes an experiment designed to confirm that newly purchased commercial orange juice contains sufficient ascorbic acid to meet government standards, and to establish the rate of aerial oxidation of this ascorbic acid when the juice is stored in a refrigerator. (MLH)

  13. Microbiological Quality of Fresh Nopal Juice.

    Science.gov (United States)

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

    2016-12-10

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

  14. Effect of Processing on the Quality of Pineapple Juice

    NARCIS (Netherlands)

    Hounhouigan, M.H.; Linnemann, A.R.; Soumanou, M.M.; Boekel, van M.A.J.S.

    2014-01-01

    Pineapple processing plays an important role in juice preservation. Because the quality of the pineapple juice is affected by the processing technology applied, the effects of pasteurization and other preservation methods on the overall juice quality were discussed. During juice processing,

  15. 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... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146.146 Frozen concentrated orange juice. (a) Frozen concentrated orange...

  16. Effect of Processing on the Quality of Pineapple Juice

    NARCIS (Netherlands)

    Hounhouigan, M.H.; Linnemann, A.R.; Soumanou, M.M.; Boekel, van M.A.J.S.

    2014-01-01

    Pineapple processing plays an important role in juice preservation. Because the quality of the pineapple juice is affected by the processing technology applied, the effects of pasteurization and other preservation methods on the overall juice quality were discussed. During juice processing, microorg

  17. 21 CFR 146.153 - Concentrated orange juice for manufacturing.

    Science.gov (United States)

    2010-04-01

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

  18. Production and Preservation of Passion Fruit Juice

    Directory of Open Access Journals (Sweden)

    U. G. AKPAN

    2005-06-01

    Full Text Available Production and preservation of Passion Fruit Juice was examined to reduce the spoilage and to increase the shelf life of the juice using chemical preservatives. The preservation of the juice was carried out using sugar, benzoic acid, citric and a combination of citric and benzoic acid under room temperature.The result revealed that the juice maintained its color, aroma and tastes for at least one month when 30% benzoic acid was used as preservative. This happens to be the best among all. The juice under other preservation like 4% sugar went bad after three days, while that of 4% citric acid maintained its qualities for one week and some days, but thereafter the aroma started to fade. The combination of 3% benzoic acid and 4% citric acid maintained the qualities of the juice fairly between two to three weeks. The alcoholic content was also estimated and it was discovered that the juice containing citric acid and sugar has the highest percentage of alcohol. The preservation used also altered the pH so that it is impossible for pathogens to exist at such a low pH environment.

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

    Science.gov (United States)

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

    2008-07-09

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

  20. Grape Juice: Same Heart Benefits as Wine?

    Science.gov (United States)

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

  1. for a cottage cashew juice factory.

    African Journals Online (AJOL)

    facilities under the small-scale enterprise scheme to adopt this technology. Introduction ... export earnings in Nigeria which increased to N743 ... areas and further increase in world .... Cost, Returns and Probability of the juice Extraction Factory.

  2. Spray Drying of Mosambi Juice in Lab

    Science.gov (United States)

    Singh, S. V.; Verma, A.

    2014-01-01

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

  3. FUNCTIONAL BEVERAGES BASED ON VEGETABLE JUICES

    Directory of Open Access Journals (Sweden)

    Limareva N. S.

    2014-01-01

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

  4. The Orange Juice Distribution Channel: Some Characteristics ...

    African Journals Online (AJOL)

    PROMOTING ACCESS TO AFRICAN RESEARCH ... in retailing and also in the FCOJ (Frozen Concentrated Orange Juice) supply. These changes are threatening and also bringing opportunities to companies. This paper has two objectives.

  5. 番茄柚子梨混合果汁醒酒作用的研究%Research of the sobering up function of fruit juice mixed of tomato pomelo and pear

    Institute of Scientific and Technical Information of China (English)

    华景清; 黄超群; 王琪; 吴飞

    2013-01-01

    The garden stuff have polyphenol,various of organic acid,vitamin,and nutrients.All these made alcohol dehydrogenase and acetaldehyde dehydrogenase more active,and hasten the metabolism of alcohol.These also decomposed acetaldehyde which was produced by alcohol,and promoted it to translate into carbon dioxide and water that would be excreted from the body.Consequently it reduces or eliminates the injury caused by acetaldehyde,and relieved some untoward reaction such as dizziness,nausea,vomit and so on.With the study of the effect of drinking the mixed fruit juice including tomato pomelo and pear on sobering intoxicated person up,according to single factor experiment and orthogonal experiment that drinking mixed fruit juice (100mL) after drinking test alcohol(2ml/kg)half an hour later.It was found that the most effective combination was 25% tomato juice,20% pomelo juice and 25% pear juice.%果蔬中含有的多元酚成分,加上多种有机酸、维生素以及营养物质,使乙醇脱氢酶、乙醛脱氢酶活性大大提高,加速酒精的代谢,分解酒精在人体内产生的有害物质乙醛,加速其转化为乙酸、二氧化碳和水,最终排出体外.从而减轻或消除乙醛对人体的伤害,缓解酒后头晕、恶心、呕吐等不良反应.本文采用单因素实验、正交实验研究番茄汁、柚子汁与梨汁混合果汁对动物、人体醒酒效果,发现以2mL/kg的量服用实验用酒,30min后服用l00mL的混合果汁,其中番茄汁含量25%,柚子汁含量20%,梨汁含量25%时,混合果汁具有最优醒酒作用.

  6. Shaji Juice, Healthy Drink from Desert

    Institute of Scientific and Technical Information of China (English)

    Bai Yifeng; Sun Yongjian

    2007-01-01

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

  7. 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.)

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

    Science.gov (United States)

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

    2011-12-01

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

  9. Research on the Influencing Factors of China Apple Juice Trade

    Directory of Open Access Journals (Sweden)

    Du Juan

    2013-06-01

    Full Text Available China is the first country in the world in which apple juice is produced and exited and the main producing area is concentrated in the north of China. Some domestic companies which export apple juice are founded. China’s apple juice, mainly exported to USA, Japan and the Europe, has a strong international competitiveness. However, due to the breed and raw material, Chinese apple juice export faces some challenge, like the loss happening in the transport process. The objective of this study is to research China's apple juice export situation and problem using the comparative analysis method. To cut down the loss, this study is trying to offer a relative scientific research for fruit juice industry by analyzing how temperature and concentration influence on thermal conductivity of apple juice, affecting the whole juice industry. It is with great significance to solve the realistic problems and promote China apple juice industry and its international trade.

  10. Potential interaction between pomegranate juice and warfarin.

    Science.gov (United States)

    Komperda, Kathy E

    2009-08-01

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

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

    Science.gov (United States)

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

    2002-01-01

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

  12. Juicing the Juice: A Laboratory-Based Case Study for an Instrumental Analytical Chemistry Course

    Science.gov (United States)

    Schaber, Peter M.; Dinan, Frank J.; St. Phillips, Michael; Larson, Renee; Pines, Harvey A.; Larkin, Judith E.

    2011-01-01

    A young, inexperienced Food and Drug Administration (FDA) chemist is asked to distinguish between authentic fresh orange juice and suspected reconstituted orange juice falsely labeled as fresh. In an advanced instrumental analytical chemistry application of this case, inductively coupled plasma (ICP) spectroscopy is used to distinguish between the…

  13. Juicing the Juice: A Laboratory-Based Case Study for an Instrumental Analytical Chemistry Course

    Science.gov (United States)

    Schaber, Peter M.; Dinan, Frank J.; St. Phillips, Michael; Larson, Renee; Pines, Harvey A.; Larkin, Judith E.

    2011-01-01

    A young, inexperienced Food and Drug Administration (FDA) chemist is asked to distinguish between authentic fresh orange juice and suspected reconstituted orange juice falsely labeled as fresh. In an advanced instrumental analytical chemistry application of this case, inductively coupled plasma (ICP) spectroscopy is used to distinguish between the…

  14. ORANGE JUICE AND BLOOD PRESSURE

    Directory of Open Access Journals (Sweden)

    M. F. VALIM

    2009-01-01

    Full Text Available

    Blood pressure is the force of blood against artery walls. It is measured in millimeters of mercury (mm Hg and recorded as two numbers: systolic pressure (as the heart contracts over diastolic pressure (as the heart relaxes between beats. High blood pressure (hypertension is defined as chronically elevated high blood pressure, with systolic blood pressure (SBP of 140 mm Hg or greater, and diastolic blood pressure (DBP of 90 mm Hg or greater. High blood pressure (HBP, smoking, abnormal blood lipid levels, obesity and diabetes are risk factors for coronary heart disease, the leading cause of death in the US. Lifestyle modifications such as engaging in regular physical activity, quitting smoking and eating a healthy diet (limiting intake of saturated fat and sodium and increasing consumption of fiber, fruits and vegetables are advocated for the prevention, treatment, and control of HBP. As multiple factors influence blood pressure, the effects of each factor are typically modest, particularly in normotensive subjects, yet the combined effects can be substantial. Nutrition plays an important role in influencing blood pressure. Orange juice should be included as part of any low sodium diet and/or any blood pressure reducing eating plan, as it is sodium free, fat-free and can help meet recommended levels of potassium intake that may contribute to lower BP.

  15. Beetroot juice and exercise performance

    Directory of Open Access Journals (Sweden)

    Ormsbee MJ

    2013-11-01

    Full Text Available Michael J Ormsbee,1 Jon Lox,1 Paul J Arciero2 1Department of Nutrition, Food, and Exercise Sciences, Human Performance Lab, Florida State University, Tallahassee, FL, USA; 2Department of Health and Exercise Sciences, Human Nutrition and Metabolism Lab, Skidmore College, Saratoga Springs, NY, USA Abstract: Increased sales and consumption of organic and natural foods reflect consumers heightened interest in promoting health and improving athletic performance. Of these products, beetroot and its constituents have become increasingly popular in the arena of exercise performance, mainly due to the high concentrations of nitrate. Studies have indicated beetroot juice (BRJ may improve exercise time to exhaustion, running performance, and increase muscular efficiency during moderate intensity exercise. The purpose of this review is to examine the efficacy of BRJ to serve as an ergogenic aid in athletic performance. It appears that BRJ may provide modest performance enhancement; however, more research is needed to clearly identify mechanisms of action and proper dosing patterns to maximize the performance benefits of BRJ. Keywords: beetroot, nitrate, betaine, sports nutrition

  16. Impact of Dietary Tomato Juice on Changes in Pulmonary Oxidative Stress, Inflammation and Structure Induced by Neonatal Hyperoxia in Mice (Mus musculus.

    Directory of Open Access Journals (Sweden)

    Sheena Bouch

    Full Text Available Many preterm infants require hyperoxic gas for survival, although it can contribute to lung injury. Experimentally, neonatal hyperoxia leads to persistent alterations in lung structure and increases leukocytes in bronchoalveolar lavage fluid (BALF. These effects of hyperoxia on the lungs are considered to be caused, at least in part, by increased oxidative stress. Our objective was to determine if dietary supplementation with a known source of antioxidants (tomato juice, TJ could protect the developing lung from injury caused by breathing hyperoxic gas. Neonatal mice (C57BL6/J breathed either 65% O2 (hyperoxia or room air from birth until postnatal day 7 (P7d; some underwent necropsy at P7d and others were raised in room air until adulthood (P56d. In subsets of both groups, drinking water was replaced with TJ (diluted 50:50 in water from late gestation to necropsy. At P7d and P56d, we analyzed total antioxidant capacity (TAC, markers of oxidative stress (nitrotyrosine and heme oxygenase-1 expression, inflammation (interleukin-1β (IL-1β and tumor necrosis factor-α (TNF-α expression, collagen (COL and smooth muscle in the lungs; we also assessed lung structure. We quantified macrophages in lung tissue (at P7d and leukocytes in BALF (at P56d. At P7d, TJ increased pulmonary TAC and COL1α1 expression and attenuated the hyperoxia-induced increase in nitrotyrosine and macrophage influx; however, changes in lung structure were not affected. At P56d, TJ increased TAC, decreased oxidative stress and reversed the hyperoxia-induced increase in bronchiolar smooth muscle. Additionally, TJ alone decreased IL-1β expression, but following hyperoxia TJ increased TNF-α expression and did not alter the hyperoxia-induced increase in leukocyte number. We conclude that TJ supplementation during and after neonatal exposure to hyperoxia protects the lung from some but not all aspects of hyperoxia-induced injury, but may also have adverse side-effects. The effects

  17. No Fruit Juice Before Age 1, Pediatricians Say

    Science.gov (United States)

    ... medlineplus.gov/news/fullstory_165826.html No Fruit Juice Before Age 1, Pediatricians Say Plus, they support ... toddlers into tantrums. One recommendation is that fruit juice be limited for toddlers and older children, and ...

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

    Science.gov (United States)

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

  19. apple juice's clarification process by using cassava and rice starch

    African Journals Online (AJOL)

    SARAH

    2015-11-30

    Nov 30, 2015 ... vegetable juices includes steps like extraction, clarification, and stabilization .... given by INRAB. Methods. Juice extraction: The collected cashew fruits were ...... Clarification, Preservation and Shelf Life. Evaluation of Cashew ...

  20. 21 CFR 146.150 - Canned concentrated orange juice.

    Science.gov (United States)

    2010-04-01

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

  1. Inhibition of foodborne pathogens by pomegranate juice.

    Science.gov (United States)

    Haghayeghi, Koorosh; Shetty, Kalidas; Labbé, Ronald

    2013-05-01

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

  2. Microbiological Quality of Fresh Nopal Juice

    Directory of Open Access Journals (Sweden)

    Ana María Hernández-Anguiano

    2016-12-01

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

  3. Microbiological Quality of Fresh Nopal Juice

    Science.gov (United States)

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

    2016-01-01

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

  4. Utilization of dried roselle calyces extract in fruit juice processing

    OpenAIRE

    Kilima, Beatrice Mgaya

    2014-01-01

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

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

    Science.gov (United States)

    Rouseff, R L

    1988-01-01

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

  6. 78 FR 47006 - Lemon Juice From Argentina and Mexico

    Science.gov (United States)

    2013-08-02

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

  7. 78 FR 46610 - Lemon Juice From Argentina and Mexico

    Science.gov (United States)

    2013-08-01

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

  8. Determination of copper in clarified apple juices.

    Science.gov (United States)

    Zeiner, Michaela; Juranović Cindrić, Iva; Kröppl, Michaela; Stingeder, Gerhard

    2010-03-24

    Inorganic copper compounds are not considered as synthetic fertilizers for apple trees as they are traditional fertilizers. Thus, they are used in organic farming for soil or foliar applications. The European Union is for health reasons interested in reducing copper in apple orchards. Because the fertilizer application rate affects the nutrition of apples, the applied copper might also be reflected in the copper concentration of apple juices. Thus, the determination of copper is of concern for investigating the application of copper-containing fertilizers. Samples of clarified apple juice commercially available in the European market were analyzed for their copper content. Prior to quantification by inductively coupled plasma-optical emission spectrometry, the juices were processed by a microwave-assisted digestion system using HNO(3). All samples were also measured directly after dilution with HNO(3). The copper concentrations measured using both methods were all below the limit of detection (17 microg/L).

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

    Directory of Open Access Journals (Sweden)

    S. Gopinathan

    2013-12-01

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

  10. Ochratoxin A in grape juice and wine.

    Science.gov (United States)

    Woese, K

    2000-03-01

    37 different grape juices and 21 red wines were analyzed for their contents of ochratoxin A at the State's Veterinary and Food Research Institute of Saxony-Anhalt in Halle in 1999 and the 1(st) quarter of 2000. Ochratoxin A was found in 78 % of the grape juices and 100 % of the wines. 27 % or 33 % respectively exceeded the EC Commission's lately intended proposal for an ochratoxin A maximum permissible level which is 0.5 ppb. A higher contamination rate for wines originating from southern growing regions of the EC was noticeable.

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

    Science.gov (United States)

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

    2015-05-01

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

  12. 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.

  13. Antioxidant activity of polyphenol-enriched apple juice

    Directory of Open Access Journals (Sweden)

    Šumić Zdravko M.

    2009-01-01

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

  14. Quality assessment of fruit juices by NIR spectroscopy

    Directory of Open Access Journals (Sweden)

    Petr Šnurkovič

    2013-01-01

    Full Text Available In the article there is described the detection of substances used for adulteration of fruit juices. They were investigated in juice products distributed within the network of retail markets. This detection was performed using the method of near-infrared spectroscopy (NIR. There were analysed samples of orange juices, apple juices, and grapefruit juices. At the beginning, there were assessed quality parameters (soluble dry matter, total acids, formol number, malic acid, citric acid, ascorbic acid, lactic acid, specific density, and ethanol content and their compatibility with the limit values specified by the Association of the Industries of Juices and Nectars. The research covered 45 kinds of fruit juices and there was found 10 cases when at least one parameter was out of the approved limits. After that there was used the discrimination analysis and it enabled to separate pure juices from those containing at least 1 % of admixtures. This method also helped to distinguish between the group of fresh squeezed juices and the juices made of fruit concentrates. Using the diagnostics “Principal Component Scores 3D Display”, there were arranged various numbers of similar groups of juice samples with similar compound profiles.

  15. Phlorizin and sorbitol in Vitis labrusca grape juices

    Directory of Open Access Journals (Sweden)

    Spinelli Fernanda Rodrigues

    2016-01-01

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

  16. 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.

  17. Microbiological quality of fresh nopal juice

    Science.gov (United States)

    Microbial quality of commercially available fresh juices (n=162) made with nopal cactus in Texcoco, State of Mexico, was evaluated during the summer and spring season. All samples contained total coliforms and 91% were positive for Escherichia coli. Although total coliforms and E. coli were detected...

  18. The Multi - vitamin Nutrient Fresh Vegetable Juice

    Institute of Scientific and Technical Information of China (English)

    2001-01-01

    @@ In the Tenth Five- Year Plan period, an important strategy for food industry is to develop fruit vegetable freshening and processing industry. Now,the consumable demand for vegetables turns to fresh,convenient, nutritious, safe and dean ones, while semi-processed vegetables and mixed fresh vegetable juices will meet this market demand exactly.

  19. 21 CFR 146.132 - Grapefruit juice.

    Science.gov (United States)

    2010-04-01

    ..._locations.html. The food may contain one or any combination of the optional ingredients specified in... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Grapefruit juice. 146.132 Section 146.132 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR...

  20. Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

    Directory of Open Access Journals (Sweden)

    V Gök

    Full Text Available ABSTRACT The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat was investigated. Moisture content of the samples marinated for 24 hours and cooked varied between 58.85 and 70.51%, with the control sample presenting the moisture highest value. The samples marinated in red grape juice for 48 hours had the highest cooking loss (49.11%, while the lowest cooking loss was recorded in the samples marinated in black carrot juice (40.61%. Moreover, the phenolic content of the samples marinated for 24 hours (250.12-1354.76 mg ga/L was higher than those marinated for 48 hours (210.56-1156.43 mg ga/L. Reduced hardness values were obtained in turkey breast meat marinated in pomegranate (1.36 kg and red grape (0.86 kg juices, suggesting that these juices may potentially to be used as processing ingredients. Marination for 48 hours promoted better sensorial properties than marination for 24 hours.

  1. Effect of storage in juice with or without pulp and/or calcium lactate on the subsequent survival of Escherichia coli O157:H7 in simulated gastric fluid.

    Science.gov (United States)

    Yuk, Hyun-Gyun; Jo, Seong-Chun; Seo, Hye-Kyung; Park, Sun-Min; Lee, Seung-Cheol

    2008-04-30

    A study was conducted to evaluate the effect of storing Escherichia coli O157:H7 in fruit or vegetable juices with or without pulp and/or calcium lactate, on the bacterial resistance to a simulated gastric fluid (SGF, pH 1.5). Apple, carrot, orange, and tomato juices containing pulp or freed from pulp by filtration were used in this study. Calcium lactate at about 1.4 g/l was added to juices to obtain calcium supplemented juices. Juices with or without pulp and/or calcium lactate were inoculated with E. coli O157:H7 and then were stored at 7 degrees C for 0, 1, 2, or 4 days. The acid resistance of cells stored in juices with or without pulp and/or calcium lactate was determined by incubating in SGF for 90 or 240 min at 37 degrees C. Cells stored in apple juice for 4 days, carrot juice for 2 days, and orange juice for 4 days with pulp only had greater acid resistance, while all cells stored in tomato juice with pulp had greater acid resistance than cells stored in juice without pulp. The D-values of cells stored in supplemented apple and orange juices with calcium lactate declined 1.7-3.5 fold, whereas D-values of cells stored in supplemented tomato juice decreased by about 1.4-fold when compared to cells stored in juice without calcium lactate after exposure in SGF. These results indicate that storing E. coli O157:H7 in juices with pulp had little or no effect on the acid resistance of cells during subsequent exposure in SGF. Calcium lactate supplemented into juices could dramatically decrease the ability of E. coli O157:H7 to survive in SGF, possibly reducing the risk of foodborne illness by juice products.

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

    Science.gov (United States)

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

    2015-01-01

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

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

    Science.gov (United States)

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

    2015-06-01

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

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

    Directory of Open Access Journals (Sweden)

    Kamal Rai Aneja

    2014-01-01

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

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

    Science.gov (United States)

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

    2013-01-01

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

  6. Analytical characterization of some pasteurized apple juices during storage

    Directory of Open Access Journals (Sweden)

    Damian Cristina

    2015-06-01

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

  7. 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.......Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies was asked to deliver advice in relation to „toothkind‟ juice drinks. The Panel was requested to consider whether conclusions for the substantiation of the beneficial effect, i.e. reduction...... of tooth demineralisation, can be drawn on the basis of studies which do not measure directly net demineralisation but measure the potential for demineralisation of enamel, e.g. reduced pH on dental plaque. The Panel considers that reduction of plaque pH immediately (within about 10 min) following a single...

  8. Comprehensive proteomic analysis of human pancreatic juice

    DEFF Research Database (Denmark)

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

    2004-01-01

    ). In addition, we identified a number of proteins that have not been previously described in pancreatic juice (e.g., tumor rejection antigen (pg96) and azurocidin). Interestingly, a novel protein that is 85% identical to HIP/PAP was identified, which we have designated as PAP-2. The proteins identified...... in this study could be directly assessed for their potential as biomarkers for pancreatic cancer by quantitative proteomics methods or immunoassays....

  9. Phlorizin and sorbitol in Vitis labrusca grape juices

    OpenAIRE

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

    2016-01-01

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

  10. Bioethanol production from fermentable sugar juice.

    Science.gov (United States)

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

    2014-01-01

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

  11. Bioethanol Production from Fermentable Sugar Juice

    Science.gov (United States)

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

    2014-01-01

    Bioethanol production from renewable sources to be used in transportation is now an increasing demand worldwide due to continuous depletion of fossil fuels, economic and political crises, and growing concern on environmental safety. Mainly, three types of raw materials, that is, sugar juice, starchy crops, and lignocellulosic materials, are being used for this purpose. This paper will investigate ethanol production from free sugar containing juices obtained from some energy crops such as sugarcane, sugar beet, and sweet sorghum that are the most attractive choice because of their cost-effectiveness and feasibility to use. Three types of fermentation process (batch, fed-batch, and continuous) are employed in ethanol production from these sugar juices. The most common microorganism used in fermentation from its history is the yeast, especially, Saccharomyces cerevisiae, though the bacterial species Zymomonas mobilis is also potentially used nowadays for this purpose. A number of factors related to the fermentation greatly influences the process and their optimization is the key point for efficient ethanol production from these feedstocks. PMID:24715820

  12. The Branding of Sugarcane Juice in India

    Directory of Open Access Journals (Sweden)

    R. Sinha

    2014-06-01

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

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

    Science.gov (United States)

    Vardin, Hasan; Fenercioğlu, Hasan

    2003-10-01

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

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

    Science.gov (United States)

    Mossallam, Shereen F

    2010-04-01

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

  15. The colligative properties of fruit juices by photopyroelectric calorimetry

    Science.gov (United States)

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

    1999-03-01

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

  16. 新鲜果蔬汁稳定性比较%Stability Comparison of Fresh Fruit and Vegetable Juices

    Institute of Scientific and Technical Information of China (English)

    张銮; 王卫; 金春

    2012-01-01

    The stability and the stable time of fresh watermelon juice, cucumber juice, tomato juice, carrot juice, pineapple juice and orange juice were analyzed in this paper. Color, flavor, aroma, acid value, clarity of FVJ were determined to assess the stability of FVJ. Results indicated that the color of FVJ changed great- ly after 30 min, especially the watermelon juice, orange juice and cucumber juice; the flavor and aroma of FVJ declined gradually after 10 min; the cucumber juice, pineapple juice, carrot juice, orange juice and to- mato juice were smelling after 3 h; the watermelon juice was smelling after 1 h; the clarity of FVJ decreased continuously after 10 min; the last surface images showed that there were visible deterioration phenomena for FVJ after 7 h. Based on those results, the fresh watermelon juice, cucumber juice, tomato juice, carrot juice, cucumber juice or watermelon juice should be consumed within 30 min after its preparation so as to maintain its natural flavor and aroma.%探讨了新鲜番茄汁、西瓜汁、黄瓜汁、橘子汁、菠萝汁及胡萝卜汁的稳定性及稳定时间.通过分析各种果蔬汁的色泽、滋味、香气、酸值、澄清度在放置期间的变化.实验发现:各种果蔬汁在制备30min后其色泽有较大变化,尤其是西瓜汁、桔子汁及黄瓜汁;在制备10min后各种果蔬汁的滋味、香气持续下降,放置3h后,黄瓜汁、菠萝汁、胡萝卜汁、桔子汁及番茄汁出现异味,放置1h后西瓜汁出现异味;放置10min后,各种果蔬汁的澄清度随时间增加持续下降;果蔬汁放置后期的实验显示,7h后出现肉眼可见变质现象.实验表明,新鲜西瓜汁、黄瓜汁、番茄汁、胡萝卜汁、黄瓜汁及西瓜汁应在制作后30rain内饮用,以最大程度保留其风味和滋味,而不宜1h后饮用.

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

    OpenAIRE

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

    2014-01-01

    The objective of this study was to evaluate the effect of Moringa oleifera Lam. leaf extract on the sedimentation of impurities in the treatment of sugarcane juice and the effects on sugar quality and on the clarified juice. The experimental design used was a 4x2 factorial arrangement with four replications. The main treatments performed included the extracted original sugarcane juice, the synthetic polyelectrolyte (Flomex 9076), the leaf extract, and a control. The secondary treatments consi...

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

    Science.gov (United States)

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

    2015-05-01

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

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

    Science.gov (United States)

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

    2005-10-01

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

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

    NARCIS (Netherlands)

    Ekasari, I.

    1989-01-01

    A modified Salmonella mutagenicity assay and a cytotoxicity test were developed to. determine the concentration of sensorially inactive Maillard Intermediate Products (MIP) in fruit juices. The formation of MIP is initiated by heat treatments necessary for pasteurization and thermal concentration. I

  1. The inner quality of orange juice and apple juice : assessment by the use of microbiological methods

    NARCIS (Netherlands)

    Ekasari, I.

    1989-01-01

    A modified Salmonella mutagenicity assay and a cytotoxicity test were developed to. determine the concentration of sensorially inactive Maillard Intermediate Products (MIP) in fruit juices. The formation of MIP is initiated by heat treatments necessary for

  2. The inner quality of orange juice and apple juice : assessment by the use of microbiological methods

    NARCIS (Netherlands)

    Ekasari, I.

    1989-01-01

    A modified Salmonella mutagenicity assay and a cytotoxicity test were developed to. determine the concentration of sensorially inactive Maillard Intermediate Products (MIP) in fruit juices. The formation of MIP is initiated by heat treatments necessary for pasteurizatio

  3. 21 CFR 146.152 - Orange juice with preservative.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Orange juice with preservative. 146.152 Section... any safe and suitable preservatives or combinations thereof. (c) The name of the food is “Orange juice with preservative”. (d) Label declaration. Each of the ingredients used in the food shall be...

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

    Directory of Open Access Journals (Sweden)

    Masataka Kikuyama

    2016-09-01

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

  5. Native protein recovery from potato fruit juice by ultrafiltration

    NARCIS (Netherlands)

    Zwijnenberg, Harmen Jan; Kemperman, Antonius J.B.; Boerrigter, M.E.; Lotz, Martin; Dijksterhuis, Jan F.; Koops, G.H.; Poulsen, Poul Emil

    2002-01-01

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

  6. The effects of juice processing on black mulberry antioxidants

    NARCIS (Netherlands)

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

    2015-01-01

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

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

    NARCIS (Netherlands)

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

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

  8. Bioactive and functional properties of sour cherry juice (Prunus cerasus).

    Science.gov (United States)

    Cásedas, Guillermo; Les, Francisco; Gómez-Serranillos, Maria Pilar; Smith, Carine; López, Víctor

    2016-11-09

    Sour cherry juice (Prunus cerasus) is consumed as a nutritional supplement claiming health effects. The aim of the study was to evaluate the different properties of sour cherry juice in terms of antioxidant activity and inhibition of target enzymes in the central nervous system and diabetes. The content of polyphenols and anthocyanins was quantified. Different experiments were carried out to determine the radical scavenging properties of the juice. The activity of sour cherry juice was also tested in physiological relevant enzymes of the central nervous system (acetylcholinesterase, monoamine oxidase A, tyrosinase) and others involved in type 2 diabetes (α-glucosidase, dipeptidyl peptidase-4). Sour cherry juice showed significant antioxidant effects but the activity of the lyophilized juice was not superior to compounds such as ascorbic, gallic or chlorogenic acid. Furthermore, sour cherry juice and one of its main polyphenols known as chlorogenic acid were also able to inhibit monoamine oxidase A and tyrosinase as well as enzymes involved in diabetes. This is the first time that sour cherry juice is reported to inhibit monoamine oxidase A, α-glucosidase and dipeptidyl peptidase-4 in a dose dependent manner, which may be of interest for human health and the prevention of certain diseases.

  9. 27 CFR 24.241 - Decolorizing juice or wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Decolorizing juice or wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.241 Decolorizing juice or wine. (a) Conditions and limitations. If the proprietor wishes to use activated carbon or...

  10. The mechanism of cloud loss phenomena in orange juice

    NARCIS (Netherlands)

    Krop, J.J.P.

    1974-01-01

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

  11. The effects of juice processing on black mulberry antioxidants

    NARCIS (Netherlands)

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

    2015-01-01

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

  12. 7 CFR 51.1179 - Method of juice extraction.

    Science.gov (United States)

    2010-01-01

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

  13. An overview on the Brazilian orange juice production chain

    Directory of Open Access Journals (Sweden)

    Renato Marcio dos Santos

    2013-03-01

    Full Text Available Brazil is the world's largest producer of oranges and uses more than 70% of the harvested fruits in the production of juices. The amount of processed orange is growing about 10% per year, confirming the trend of the Brazilian citrus for juice production. This research aimed to investigate the Brazilian orange juice production chain from 2005 to 2009. Data from the amount of frozen juice produced and exported, international price of orange juice, and intermediate transactions were assessed in order to make possible selection of all interveners involved in the chain. The study using the Social Network Analysis (SNA showed that the densest relationships in the network are from exporters to importers and from orange growers to the orange processing industry. No difference was found in the values of the network geodesic distance or the clustering coefficients from 2005 to 2009. The degree of centrality increased steadily throughout the years indicating that the processing industry attempts to minimize the risks by centralizing the actions. A decrease in export of orange juice from 2007 (2.07 10(6 t to 2008 (2.05 10(6 t was found, probably due to the world's financial crisis with recovery in 2009. Since 2004, there has been an increase of nearly 10% per year in the market preference of concentrate juice (OFCJ when compared to the "not from concentrated" juice (NFC. Nowadays the NFC market represents nearly 50% of all Brazilian export which impacted in the logistic distribution and transportation issues.

  14. The mechanism of cloud loss phenomena in orange juice

    NARCIS (Netherlands)

    Krop, J.J.P.

    1974-01-01

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

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

    NARCIS (Netherlands)

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

    2007-01-01

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

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

    Science.gov (United States)

    Kelter, Paul B.; And Others

    1996-01-01

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

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

    NARCIS (Netherlands)

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

    2007-01-01

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

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

    NARCIS (Netherlands)

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

    2007-01-01

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

  19. Storage test on apple juice after ultrasound treatment

    Directory of Open Access Journals (Sweden)

    Filomena Montemurro

    2014-03-01

    Full Text Available Apple juice, for its sensory and nutritional qualities, is consumed by people of all ages. Apples are an excellent source of several phenolic compounds and the presence of polyphenols is recognized for their health promoting antioxidant properties. Thermal pasteurization of fruit juices is the conventional method used for their preservation. Therefore, this constitutes the most extensively available methods for the inactivation of microorganisms in fruit juices but it causes side effects on their flavour and nutritional quality. Consumers tend to prefer recently extracted juices with fresh taste and minimal flavor or vitamin losses. To meet consumers’ demand, among the novel technologies that involve non-thermal processes, power ultrasound have been investigated as an alternative to conventional heat treatments. Objective of this study was to evaluate the effectiveness of the use of ultrasound in an attempt to maintain the organoleptic characteristics typical of a natural apple juice. In particular, it was evaluated the action on the microflora residing and shelf life of the product through microbiological and sensory analyses. Juice treated with ultrasound highlighted a reduction of aerobic mesophilic counts and psychrophilic bacteria respectively about 3 and 5 log CFU/mL and an enhanced yeast growth. The general opinion expressed by the panelist was in favour of the sonicated juice. This preliminary study showed that non-thermal methods such as power ultrasound technology may give new opportunities to develop fresh-like apple juice.

  20. Storage Test on Apple Juice After Ultrasound Treatment

    Science.gov (United States)

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

    2014-01-01

    Apple juice, for its sensory and nutritional qualities, is consumed by people of all ages. Apples are an excellent source of several phenolic compounds and the presence of polyphenols is recognized for their health promoting antioxidant properties. Thermal pasteurization of fruit juices is the conventional method used for their preservation. Therefore, this constitutes the most extensively available methods for the inactivation of microorganisms in fruit juices but it causes side effects on their flavour and nutritional quality. Consumers tend to prefer recently extracted juices with fresh taste and minimal flavor or vitamin losses. To meet consumers’ demand, among the novel technologies that involve non-thermal processes, power ultrasound have been investigated as an alternative to conventional heat treatments. Objective of this study was to evaluate the effectiveness of the use of ultrasound in an attempt to maintain the organoleptic characteristics typical of a natural apple juice. In particular, it was evaluated the action on the microflora residing and shelf life of the product through microbiological and sensory analyses. Juice treated with ultrasound highlighted a reduction of aerobic mesophilic counts and psychrophilic bacteria respectively about 3 and 5 log CFU/mL and an enhanced yeast growth. The general opinion expressed by the panelist was in favour of the sonicated juice. This preliminary study showed that non-thermal methods such as power ultrasound technology may give new opportunities to develop fresh-like apple juice. PMID:27800306

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

    NARCIS (Netherlands)

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

    2013-01-01

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

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

    Science.gov (United States)

    Kelter, Paul B.; And Others

    1996-01-01

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

  3. 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.

  4. Stabilization of anthocyanins in blackberry juice by glutathione fortification.

    Science.gov (United States)

    Stebbins, Nathan B; Howard, Luke R; Prior, Ronald L; Brownmiller, Cindi; Mauromoustakos, Andy

    2017-09-06

    Blackberry anthocyanins provide attractive color and antioxidant activity. However, anthocyanins degrade during juice processing and storage, so maintaining high anthocyanin concentrations in berry juices may lead to greater antioxidant and health benefits for the consumer. This study evaluated potential additives to stabilize anthocyanins during blackberry juice storage. The anthocyanin stabilizing agents used were: glutathione, galacturonic acid, diethylenetriaminepentaacetic acid and tannic acid, which were added at a level of 500 mg L(-1). Juice anthocyanin, flavonol, and ellagitannin content and percent polymeric color were measured over five weeks of accelerated storage at 30 °C. Glutathione had the greatest protective effect on total anthocyanins and polymeric color. Therefore a second study was performed with glutathione in combination with lipoic and ascorbic acids in an effort to use antioxidant recycling to achieve a synergistic effect. However, the antioxidant recycling system had no protective effect relative to glutathione alone. Glutathione appears to be a promising blackberry juice additive to protect against anthocyanin degradation during storage.

  5. Choice probability for apple juice based on novel processing techniques

    DEFF Research Database (Denmark)

    Olsen, Nina Veflen; Menichelli, E.; Grunert, Klaus G.

    2011-01-01

    and pulsed electric field (PEF) juice are compared with their probability of choice for pasteurized juice and freshly produced apple juice, and consumer choices are tried explained by values and consequences generated from a MEC study. The study support, at least partly, that means-end chain structures’ have......, within the core of academic consumer research, MEC has been almost ignored. One plausible explanation for this lack of interest may be that studies linking MEC data to choice have been few. In this study, we are to investigate how values and consequences generated from a previous MEC study structure can...... be linked to likelihood of choice. Hypotheses about European consumers’ likelihood of choice for novel processed juice are stated and tested in a rating based conjoint study in Norway, Denmark, Hungary and Slovakia. In the study, consumers probability of choice for high pressure processed (HPP) juice...

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

    Directory of Open Access Journals (Sweden)

    Vívian Maria Burin

    2010-12-01

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

  7. CFDP Configuration: Enclid and Juice Scenarios

    Science.gov (United States)

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

    2014-08-01

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

  8. Nitrile versus Latex for Glove Juice Sampling.

    Science.gov (United States)

    Landers, Timothy F; Dent, Anthony

    2014-01-01

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

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

    DEFF Research Database (Denmark)

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

    2010-01-01

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

  10. Study on Seabuckthorn Compound Juice Recipe%沙棘复合果蔬汁饮料配方研究

    Institute of Scientific and Technical Information of China (English)

    宋翔; 李悦; 魏文静; 康明艳

    2015-01-01

    以沙棘、西红柿、胡萝卜3种果蔬汁为原料生产复合果蔬饮料,通过正交试验筛选出该复合保健果蔬汁的最佳配比应为:沙棘汁20%、西红柿汁10%、胡萝卜汁15%、蔗糖10%。酸味剂选择柠檬酸,用量为0.15%;护色剂选用茶多酚,用量为0.12%;稳定剂选用CMC-Na和海藻酸钠组成复合稳定剂,海藻酸钠用量0.15%、CMC-Na用量1.2%。%Seabuckthorn, tomatoes, carrots 3 kinds of juice as raw material to produce composite fruit and vegetable juice, orthogonal experiment was used to select optimum ratio of the composite health care fruit and vegetable juice should be:sea buckthorn juice 20%, tomato juice 10%, sugar 10%, Fresh Carrot Juice 15%. Acid and citric acid, dosage of 0.15%;color protecting agent selection of tea polyphenols, dosage was 0.1%;the stabilizer CMC-Na and sodium alginate composite stabilizer , sodium alginate was 0.10%, the dosage of CMC-Na 15%.

  11. Coca-Cola's Acquisition Over Huiyuan Juice

    Institute of Scientific and Technical Information of China (English)

    Jin Sun

    2009-01-01

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

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

    Science.gov (United States)

    Borges, Gina; Mullen, William; Crozier, Alan

    2010-10-01

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

  13. 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... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CANNED FRUIT JUICES Requirements for Specific Standardized Canned Fruit Juices and Beverages § 146.148 Reduced acid frozen concentrated orange juice. (a) Reduced...

  14. 27 CFR 24.180 - Use of concentrated and unconcentrated fruit juice.

    Science.gov (United States)

    2010-04-01

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

  15. 19 CFR 151.91 - Brix values of unconcentrated natural fruit juices.

    Science.gov (United States)

    2010-04-01

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

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

    Science.gov (United States)

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

    2015-06-17

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

  17. Fenton Discoloration of Ultrasonicated Purple Cactus Pear Juice.

    Science.gov (United States)

    Reyes-Hernández, Isidro; Cruz-Cansino, Nelly Del S; Santander-Martínez, Ingrid Renata; Alanís-García, Ernesto; Delgado-Olivares, Luis; Ramírez-Moreno, Esther; Ariza-Ortega, José A; Omaña-Covarrubias, Ariana; Torres-Valencia, Jesús Martín; Manríquez-Torres, José de Jesús

    2017-08-15

    The aim of this study was to evaluate the stability of color, betaxanthin, and betacyanin pigments in the presence of Cu(II)-dependent hydroxyl radicals (HO•) from ultrasonicated purple cactus pear juice at amplitudes of 40%, 60%, and 80%, in comparison to untreated sample. L* parameter of juice treated at 40% and 80% amplitude for 25 and 15 min, respectively (11.3 and 9.3, respectively), were significantly higher compared to the control; b* and hue parameters of juice treated at 80%, 25 min showed values of 1.7 and 0.1, respectively. Color differences (ΔE) were lower (juices treated at high amplitude (80%) and short times (3-5 min). Juice treated at 40% 15 min, 60% 25 min, 80% 15 and 25 min presented high values of betacyanins (281.7 mg·L(-1), 255.9 mg·L(-1), 294.4 mg·L(-1), and 276.7 mg·L(-1), respectively). Betaxanthin values were higher in the juices treated at 40% 5 min and 80% 15 and 25 min (154.2 mg·L(-1), 135.2 mg·L(-1), and 128.5 mg·L(-1), respectively). Purple cactus pear juice exhibited significant chelating activity of copper ions and great stability when exposed to HO•.

  18. Isotope analysis (δ13C of pulpy whole apple juice

    Directory of Open Access Journals (Sweden)

    Ricardo Figueira

    2011-09-01

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

  19. Recovery of alicyclobacillus from inhibitory fruit juice concentrates.

    Science.gov (United States)

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

    2011-08-01

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

  20. Uses of miscanthus press juice within a green biorefinery platform.

    Science.gov (United States)

    Boakye-Boaten, Nana Abayie; Xiu, Shuangning; Shahbazi, Abolghasem; Wang, Lijun; Li, Rui; Schimmel, Keith

    2016-05-01

    This study assesses some uses of nutrient-rich juice mechanically extracted from freshly harvested Miscanthus x giganteus (MxG) as part of a green biorefinery system. The juice was used for culturing Saccharomyces cerevisiae and lactic acid bacteria. MxG juice was further used as substrate for fermentation to produce lactic acid using Lactobacillus brevis and Lactobacillus plantarum. The results show that MxG juice was a highly nutritious source for the cultivation of bacteria. Higher concentrations of MxG juice used as culture media, resulted in higher cell growth both aerobically and anaerobically. The highest ethanol yield of 70% theoretical and concentration of 0.75g/100ml were obtained from S. cerevisiae cultivated with 90% (v/v) MxG juice media and used for miscanthus solid fraction fermentation. 11.91g/L of lactic acid was also successfully produced from MxG juice through SSF. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Hepatotoxicity of NONI juice: Report of two cases

    Institute of Scientific and Technical Information of China (English)

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

    2005-01-01

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

  2. 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.

  3. Socio-economic status and fruit juice consumption in Canada.

    Science.gov (United States)

    Shupler, Matthew; Raine, Kim D

    2017-06-16

    The role of socio-economic status (SES) in fruit juice and fruit drink consumption is not well understood in a Canadian context. This study examines the relationship between SES and Canadian fruit juice and fruit drink consumption. The Canadian Community Health Survey (2011-2012), a cross-sectional survey that employs multistage cluster sampling, provided relevant data for a sample of 103 125 Canadians, aged 12 and older, living in the 10 provinces. Household income level decile, ranked at the health region level, was used as a surrogate measure of SES. Fruit juice and fruit drink consumption data were collected via self-report in telephone/in-person interviews. Multivariable gamma regression was used to model the relationship between SES and frequency of fruit juice and fruit drink consumption, adjusting for age, sex, diabetes status, daily fruit and vegetable consumption, education level, racial identity and physical activity. A negative relationship was found, with a decreasing daily rate of fruit juice and fruit drink consumption associated with increasing SES. In the adjusted model, Canadians in the lowest SES category consumed fruit juice and fruit drinks at an average daily rate 1.18 times (95% CI: 1.14-1.23) that of Canadians in the highest SES category. The negative association between health region-adjusted SES and fruit juice and fruit drink consumption highlights the potentially important role of socio-economic factors at a local level. Canadian policy that aims to lower fruit juice and fruit drink consumption, and thus sugar intake, should target financial avenues (such as making fruit juice less financially attractive by lowering the cost of whole fruit and vegetables) in addition to communicating health benefits.

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

    Science.gov (United States)

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

    2017-01-01

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

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

    OpenAIRE

    Filannino, Pasquale; Cardinali, Gianluigi; Rizzello, Carlo Giuseppe; Buchin, Solange; De Angelis, Maria; Gobbetti, Marco

    2014-01-01

    Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities of L. plantarum strains during fermentation (24 h at 30 degrees C) and storage (21 days at 4 degrees C) differed only in part, being mainly influenced by the ...

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

    Directory of Open Access Journals (Sweden)

    Katia Rezzadori

    2014-03-01

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

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

    Directory of Open Access Journals (Sweden)

    Gustavo Henrique Gravatim Costa

    2014-03-01

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

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

    Science.gov (United States)

    Ilame, Susmit A; Satyavir, V Singh

    2015-01-01

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

  9. Statement on ‘toothkind’ juice drinks

    DEFF Research Database (Denmark)

    Tetens, Inge

    2011-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Renata KAZIMIERCZAK

    2016-12-01

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

  11. Clarification Effects of Chitosan on Apple Fruit Juice

    Institute of Scientific and Technical Information of China (English)

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

    2003-01-01

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

  12. LIFE CYCLE DESIGN OF MILK AND JUICE PACKAGING

    Science.gov (United States)

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

  13. PREBIOTICS AS DRYING AIDS FOR SPRAY DRYING FRUIT JUICES

    Directory of Open Access Journals (Sweden)

    R. FREIXO

    2016-10-01

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

  14. Enhanced ethanol production from stalk juice of sweet sorghum by ...

    African Journals Online (AJOL)

    user

    2012-03-15

    Mar 15, 2012 ... ethanol production by a Saccharomyces cerevisiae strain because of the high content of sugar. ... Key words: Ethanol, sweet sorghum, stalk juice, medium ..... production from Kinnow mandarin (Citrus reticulata) waste via a.

  15. 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.

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

    Science.gov (United States)

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

    2016-04-01

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

  17. Development of functional beverage from wheat grass juice

    Directory of Open Access Journals (Sweden)

    Liana Claudia SALANTA

    2016-11-01

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

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

    Directory of Open Access Journals (Sweden)

    N. Nurwantoro

    2014-10-01

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

  19. 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.

  20. LIFE CYCLE DESIGN OF MILK AND JUICE PACKAGING

    Science.gov (United States)

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

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

    Science.gov (United States)

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

    2016-01-01

    The search for new antimicrobial compounds is ongoing. Its importance cannot be overemphasized in an era of emerging resistant pathogenic organisms. This study therefore investigated the phytochemical composition and antioxidant and antimicrobial activities of different citrus juice concentrates. Fruit juices of Citrus tangerine (tangerine), Citrus paradisi (grape), Citrus limon (lemon), and Citrus aurantifolia (lime) were evaluated. Antimicrobial activities against five bacterial and three fungal strains were evaluated. The results revealed the presence of alkaloids, flavonoids, steroids, terpenoids, saponins, cardiac glycosides, and reducing sugars in all the juice concentrates. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging capacities varied with tangerine and grape juices having better scavenging capacities than lemon and lime juices. Grape juice was observed to have a significantly higher (P < 0.05) ferric-reducing antioxidant potential (FRAP) value (364.2 ± 10.25 μmol/L Fe(II)/g of the extract) than the reference antioxidant, ascorbic acid (312.88 ± 5.61 μmol/L). Antimicrobial studies revealed differential antimicrobial activities against different microbial strains. Zones of inhibition ranging from 4 to 26 mm were observed for the antibacterial tests with 0-24 mm for antifungal test. Minimum inhibitory concentrations (MIC) and minimum bacteriostatic concentrations (MBC) for concentrates against bacterial strains ranged from 12.5 to 200 μg/mL. Lemon and lime juice concentrates had lower MIC and MBC values with orange and tangerine having the highest values. Minimum fungicidal concentrations ranged from 50 to 200 μg/mL. The results of this study suggest that these juice concentrates may have beneficial antimicrobial roles that can be exploited in controlling unwanted microbial growth.

  2. Squeezing Fact from Fiction about 100% Fruit Juice123

    Science.gov (United States)

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

    2015-01-01

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

  3. 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.

  4. Pseudomonas sp. xylanase for clarification of Mausambi and Orange fruit juice

    Science.gov (United States)

    Sharma, Pawan Kumar; Chand, Duni

    2012-07-01

    Xylanase can be usd for many Industrial applications and juice clarification is one of them. Pseudomonas sp. xylanase was used for fruit juice clarification in free State. Maximum amount of juice clarification was in case of Mausambi juice was observed at 40 C∞ and 52 hours, in case of free enzyme treated juice there is 46.9% increase in clarity and 1.7 fold increase in reducing sugars of the juice and enzyme dose was optimized as 8U with maximum flow rate of 6 ml/min at this dose. In case of orange juice in free enzyme treated juice maximum clarity was observed at 40 C∞ and 52 hours, juice was found to be 42.14 % clear with increase of 1.9 fold of reducing sugars, enzyme dose optimized was 8.06U with maximum flow rate of 0.86 ml/min.

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

    Science.gov (United States)

    Nguyen, Linh; Hwang, Eun-Sun

    2016-01-01

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

  6. Effect of probiotics on patulin removal from synbiotic apple juice.

    Science.gov (United States)

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

    2017-06-01

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

  7. 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...... (Cpermeate/Cfeed) of the aroma compounds. At 45°C the most volatile and hydrophobic aroma compounds obtained the highest concentration factors: 12.1–9.3 (black currant juice) and 17.2–12.8 (model solution). With black currant juice a volume reduction of 13.7% (vol.%) at 45°C, 400L/h, resulted in an aroma...... 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...

  8. Moro orange juice prevents fatty liver in mice

    Institute of Scientific and Technical Information of China (English)

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

    2012-01-01

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

  9. Comparison among tomato juice agar with other three media for differentiation of Candida dubliniensis from Candida albicans Comparação do ágar suco de tomate com outros três meios, na diferenciação entre C. albicans e C. dubliniensis

    Directory of Open Access Journals (Sweden)

    Sydney Hartz Alves

    2006-06-01

    Full Text Available The purpose of the present study is to compare the tomato juice agar, a well known medium employed to observe ascospore formation, with niger seed agar, casein agar and sunflower seed agar, applied to a differentiation between C. dubliniensis and C. albicans. After 48 hours of incubation at 30 ºC all 26 (100% C. dubliniensis isolates tested produced chlamydospores on tomato juice agar as well as in the other three media evaluated. However, when we inoculated all media with C. albicans, the absence of chlamydospores became resulting in the following percents: tomato juice agar (92.47%, niger seed agar (96.7%, casein agar (91.39%, and sunflower seed agar (96.7%. These results indicate that tomato juice agar is another medium which can also be used in the first phenotypic differentiation between C. dubliniensis and C. albicans.O presente estudo teve como objetivo comparar o ágar suco de tomate, um tradicional meio utilizado para observação de ascósporos em leveduras, com o ágar semente de niger, ágar caseína e ágar semente de girassol, na diferenciação fenotípica entre C. albicans e C. dubliniensis. Após 48 h de incubação a 30 ºC, os 26 isolados de C. dublinienis (100% evidenciaram a formação de clamidoconídios igualmente em todos os meios comparados. Entretanto, quando semeados com C. albicans, a formação de clamidoconídios foi raramente observada, resultando nos seguintes percentuais de ausência destas estruturas: ágar suco de tomate (92,47%, ágar niger (96,7%, ágar caseína (91,39%, ágar semente de girassol (96,7%. Estes resultados permitem-nos sugerir a utilização do ágar suco de tomate como mais um meio que, já no primo-isolamento, é capaz de, presuntivamente, diferenciar C. albicans de C. dubliniensis.

  10. Study on Predicting Total Acid Content and Soluble Sugar of Tomato Juice by Near Inf rared Optical Fiber Spectrometer Technique%近红外光纤光谱技术检测西红柿果浆总酸及可溶性糖的研究

    Institute of Scientific and Technical Information of China (English)

    张丙芳; 苑立波; 张丙秀

    2014-01-01

    In order to explore a simple ,rapid and efficient tomato quality detection method ,in the present experiment near infra-red spectroscopy and optical fiber sensing technology were applied to quickly measure the nutrition ingredient content in tomato juice samples .The main instrument used in this experiment was near infrared optical fiber spectrometer in a wavelength range from 900 to 2 500 nm ,which measured the absorbance of the tomato juice samples ;A collection of one hundred and sixty-four tomato juice samples were selected as the standard samples ,the spectra and the corresponding chemical value were measured . Partial least squares (PLS) was adopted to establish the mathematical model of the total acid and soluble sugar content in tomato juice samples ,and the regression equation was statistically analysed .The total acid in tomato juice prediction correlation coeffi-cient was 0.967 ,calibration standard deviation (RMSEC) was 0.133 ,standard error of prediction (RMSEP) was 0.103;the soluble sugar prediction correlation coefficient is 0.976 ,calibration standard deviation (RMSEC) was 0.463 ,and the standard error of prediction (RMSEP) was 0.460 .The above data achieved better forecasting results ,which showed that the method of quantitative analysis of tomato fruit multicomponent content was feasible .The method is rapid ,simple and can do multicompo-nent analysis on the same sample simultaneously .It is a promising sensor and gradually becoming a international research focus in sensor field .%为了探索一种简捷、快速、高效的西红柿品质检测方法,应用近红外光谱技术与光纤传感技术相结合的新方法,快速测量西红柿果浆样品中营养成分的含量。实验所用的主要仪器为近红外光纤光谱仪,波长范围为900~2500 nm。以164个西红柿样品为标准样品,进行了光谱采集及相应的化学值测定。实验数据采用偏最小二乘法(PLS )进行回归,建立西红柿果浆中

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

    Directory of Open Access Journals (Sweden)

    Kenta Watanabe

    2016-04-01

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

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

    Science.gov (United States)

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

    2016-06-01

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

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

    DEFF Research Database (Denmark)

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

    2002-01-01

    ) on the transmembrane pressure, juice turbidity, protein, sugar, and total phenols levels was evaluated in a lab scale microfiltration unit employing statistically designed factorial experiments. Thread microfiltration reduced significantly the turbidity of both juices. For blackcurrant juice, in all experiments......, the turbidity was immediately reduced to the level required for finished juice without compromising either the protein, the sugar or the phenols content. High flow rates increased the turbidity in blackcurrant juice, but did not affect cherry juice quality. Filtomat(R) thread microfiltration therefore appears...

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

    Science.gov (United States)

    Wu, Shengjun

    2014-10-01

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

  15. Patulin surveillance in apple cider and juice marketed in Michigan.

    Science.gov (United States)

    Harris, Kerri L; Bobe, Gerd; Bourquin, Leslie D

    2009-06-01

    Patulin is the most common mycotoxin found in apples and apple juices. The objective of this study was to determine the concentrations of patulin in (i) apple cider produced and marketed by Michigan apple cider mills during the fall seasons of 2002 to 2003 and 2003 to 2004 and (ii) apple juice and cider, including shelf-stable products, marketed in retail grocery stores in Michigan throughout 2005 and 2006. End product samples (n=493) obtained from 104 Michigan apple cider mills were analyzed for patulin concentration by using solid-phase extraction followed by high-performance liquid chromatography. Patulin was detected (> or =4 microg/liter) in 18.7% of all cider mill samples, with 11 samples (2.2%) having patulin concentrations of > or =50 microg/liter. A greater percentage of cider samples obtained from mills using thermal pasteurization contained detectable patulin (28.4%) than did those from mills using UV light radiation (13.5%) or no pathogen reduction treatment (17.0%). Among retail grocery store samples (n=159), 23% of apple juice and cider samples contained detectable patulin, with 18 samples (11.3%) having patulin concentrations of > or =50 microg/liter. The U.S. Food and Drug Administration (FDA) action level for patulin is 50 microg/kg. Some apple juice samples obtained from retail grocery stores had exceptionally high patulin concentrations, ranging up to 2700 microg/liter. Collectively, these results indicate that most apple cider and juice test samples from Michigan were below the FDA action level for patulin but that certain apple cider and juice processors have inadequate controls over patulin concentrations in final products. The industry, overall, should focus on improved quality of fruit used in juice production and improve culling procedures to reduce patulin concentrations.

  16. Juice-associated outbreaks of human illness in the United States, 1995 through 2005.

    Science.gov (United States)

    Vojdani, Jazmin D; Beuchat, Larry R; Tauxe, Robert V

    2008-02-01

    Outbreaks of illness associated with consumption of fruit juice have been a growing public health problem since the early 1990s. In response to epidemiologic investigations of outbreaks in which juice was implicated, the U.S. Food and Drug Administration implemented process control measures to regulate the production of fruit juice. The final juice regulation, which became effective in 2002, 2003, and 2004, depending on the size of the business, requires that juice operations comply with a hazard analysis critical control point (HACCP) plan. The Centers for Disease Control and Prevention (CDC) receives reports of food-associated outbreaks of illness. We reviewed fruit juice-associated outbreaks of illness reported to the CDC's Foodborne Outbreak Reporting System. From 1995 through 2005, 21 juice-associated outbreaks were reported to CDC; 10 implicated apple juice or cider, 8 were linked to orange juice, and 3 involved other types of fruit juice. These outbreaks caused 1,366 illnesses, with a median of 21 cases per outbreak (range, 2 to 398 cases). Among the 13 outbreaks of known etiology, 5 were caused by Salmonella, 5 by Escherichia coli O157:H7, 2 by Cryptosporidium, and one by Shiga toxin-producing E. coli O111 and Cryptosporidium. Fewer juice-associated outbreaks have been reported since the juice HACCP regulation was implemented. Some juice operations that are exempt from processing requirements or do not comply with the regulation continue to be implicated in outbreaks of illness.

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

    Directory of Open Access Journals (Sweden)

    Flávia Daiana Montanuci

    2015-07-01

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

  18. 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.

  19. Determination of Sulful Dioxide Residues in the Starch Noodles Including Sweet Potato and Tomato Juice by Distillation and Titration Employing Iodine%蒸馏-碘滴定法测定红薯蕃茄粉丝中二氧化硫残留

    Institute of Scientific and Technical Information of China (English)

    江俊芳

    2011-01-01

    A method for determination of sulful dioxide residues in the starch noodles including sweet potato and tomato juice was introduced,by using the method of distillation and titration employing iodine to determine sulful dioxide residues.The accuracy was 1.3% to 1.87%.The result showed that the sulful dioxide residues in the noodles can be fast determined by distillation and titration employing iodine.The operation was easy operation,and the sensitivity and the accuracy were high.The method can control the quality of sulful dioxide residues in the starch noodles including sweet potato and tomato juice.%采用蒸馏-碘滴定法测定了红薯蕃茄粉丝中二氧化硫残留,精密度在1.3%~1.87%之间。结果表明:粉丝中微量二氧化硫的残留量可以用蒸馏-碘滴定法快速检测。此法操作简单、灵敏度高、重现性好。可用于粉丝中二氧化硫质量控制。

  20. Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase-ultrafiltration combinations.

    Science.gov (United States)

    Alper, Neslihan; Acar, Jale

    2004-06-01

    Phenolic compounds of fruit juices are responsible for haze and sediment formation as well as for color, bitterness and astringency. The influence of ultrafiltration (UF) and laccase-UF combination was investigated on phenolic contents of pomegranate juices and on filtration output. Laccase-treated and then ultrafiltered pomegranate juices have shown a rapid increase in their color, when compared to only ultrafiltered (control) samples. Kinetic parameters of laccase were also determined. During the oxidation period, the changes occurring in pomegranate juices were estimated from phenolic contents, color and anthocyanin measurements. Results have shown that laccase oxidation produced a significant decrease in phenolic content of pomegranate juices while juice color the increased. However, in recent literatures, the possibility to remove polyphenols in apple juices was reported. We decided in this study that laccase treatment can not be applied due to the loss of natural red color and unwanted dark brownish color formation in pomegranate juice.

  1. Antioxidant effects of Citrus aurantifolia (Christm) juice and peel extract on LDL oxidation.

    Science.gov (United States)

    Boshtam, Maryam; Moshtaghian, Jamal; Naderi, Gholamali; Asgary, Seddigheh; Nayeri, Hashem

    2011-07-01

    We studied the antioxidant effects of fresh juice and peel extract of Citrus aurantifolia (Christm). Low density lipoprotein (LDL) was separated from one hypercholesterolemic human serum by modified Bronzert and Brewer procedure. Oxidation of LDL was measured at 234 nm against 0, 5, 10, 20, 25, 30 and 40 μl of fresh lime juice and 0, 5, 10, 15 and 20 μl of peel polyphenolic extract solution in DMSO. 5 μl of lime juice didn't change LDL oxidation. 10 μl of juice inhibited LDL oxidation, and with increasing the juice concentration, LDL was oxidized faster. The higher concentrations of peel extract prevented LDL oxidation better than the lower ones. Both juice and peel demonstrated antioxidant properties, but the excessive consumption of lime juice seems not to be beneficial. Regarding the intensity and type of flavonoids, lime juice and peel may show different effects.

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

    Science.gov (United States)

    Nguyen, Linh; Hwang, Eun-Sun

    2016-12-01

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

  3. [RP-HPLC fingerprint evaluating different ginger juice as processing material].

    Science.gov (United States)

    Zhang, Li; Wang, Zhi-Min; Wang, Wei-Hao; Gao, Hui-Min

    2008-05-01

    To establish a method for comparing the differences between fresh and dried ginger juice. The RP-HPLC fingerprint method was performed on an Alltech C18 column (4.6 mm x 250 mm, 5 microm) with mobile phase in gradient elution composed of A-acetonitrie and B-water at a flow rate: 0.8 mL x min(-1). The detecting wavelength was 280 nm, and the column temperature 25 degrees C. There was no significant difference among the same breed ginger juice of different batches. But there was significant difference between crushed ginger juice and the boiled juice. Trytophan, 6-gingerol were common constituents of the three kinds of ginger juice, the fresh ginger and the dry ginger. Besides, 6-shogaol emerged in the boiled juice. The RP-HPLC fingerprints spectrum can be used to distinguish different ginger juices. And the crushed juice of fresh ginger have the same chemical consititents with the fresh ginger.

  4. New vegetable and fruit-vegetable juices treated by high pressure

    Science.gov (United States)

    Gabrovská, Dana; Ouhrabková, Jarmila; Rysová, Jana; Laknerová, Ivana; Fiedlerová, Vlasta; Holasová, Marie; Winterová, Renata; Průchová, Jiřina; Strohalm, Jan; Houška, Milan; Landfeld, Aleš; Erban, Vladimír; Eichlerová, Eva; Němečková, Irena; Kejmarová, Marie; Bočková, Pavlína

    2012-03-01

    The aim of this work was to find sensory suitable combinations of not commonly used vegetables, that is, cabbage, celeriac and parsnip, into mixed fruit-vegetable juices, two-species vegetable juices and vegetable juices with whey. These juices might have the potential to offer consumers new, interesting, tasty and nutritional products. Another interesting variation could be preparation of vegetable juices in combination with sweet whey. Nutritional and sensory evaluations were carried out using juices prepared in the laboratory. The total phenolic content, in addition to ascorbic acid and antioxidant activity, was determined. The developed juices with high nutritional value should increase very low fruit and vegetable consumption in the Czech population. The prepared juices were high pressure pasteurized (410 MPa). This technique retains the desired levels of important nutritional substances, while being destructive to live microbial cell structure. The germination of spores is suppressed by low pH value.

  5. Comparison of bioactive components in fresh, pressurized, pasteurized and sterilized pennywort (Centella asiatica L.) juices

    Science.gov (United States)

    Apichartsrangkoon, Arunee; Chattong, Utaiwan; Chunthanom, Pornprapa

    2012-06-01

    The biologically active constituents of pennywort juice were analyzed by HPLC. The juice extract contained the bioactive glycosides, including asiaticoside and madecassoside. Antioxidant properties of juices were determined in terms of ferric-reducing antioxidant power assay, total polyphenol, β-carotene and ascorbic acid contents. After processing, asiaticoside, madecassoside and β-carotene in the extracted juice were relatively stable with no significant losses occurring. Pressurization could significantly retain ascorbic acid, polyphenols and antioxidant capacity than those pasteurization or sterilization. For storage assessment, asiaticoside in the processed juices was relatively stable during 4 months storage. Losses of ascorbic acid in the pressurized juice during storage were greater than in pasteurized and sterilized juice. However, the total amount of ascorbic acid retained in pressurized juice was still higher than those thermal-treated products.

  6. Antioxidant effects of Citrus aurantifolia (Christm juice and peel extract on LDL oxidation

    Directory of Open Access Journals (Sweden)

    Maryam Boshtam

    2011-01-01

    Full Text Available Background: We studied the antioxidant effects of fresh juice and peel extract of Citrus aurantifolia (Christm. Methods: Low density lipoprotein (LDL was separated from one hypercholesterolemic human serum by modified Bronzert and Brewer procedure. Oxidation of LDL was measured at 234 nm against 0, 5, 10, 20, 25, 30 and 40 μl of fresh lime juice and 0, 5, 10, 15 and 20 μl of peel polyphenolic extract solution in DMSO. Results: 5 μl of lime juice didn′t change LDL oxidation. 10 μl of juice inhibited LDL oxidation, and with increasing the juice concentration, LDL was oxidized faster. The higher concentrations of peel extract prevented LDL oxidation better than the lower ones. Conclusions: Both juice and peel demonstrated antioxidant properties, but the excessive consumption of lime juice seems not to be beneficial. Regarding the intensity and type of flavonoids, lime juice and peel may show different effects.

  7. Erosive potential of different types of grape juices

    Directory of Open Access Journals (Sweden)

    Ginna Kércia Matos Gonçalves

    2012-10-01

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

  8. Effects of lime juice on malaria parasite clearance.

    Science.gov (United States)

    Adegoke, S A; Oyelami, O A; Olatunya, O S; Adeyemi, L A

    2011-10-01

    One hundred and twenty children with acute uncomplicated malaria who were managed at the children's outpatient department of the Wesley Guild Hospital, Ilesa (a unit of Obafemi Awolowo University Teaching Hospitals' Complex, Ile-Ife, Osun state, Nigeria) were recruited into the study to determine the effects of lime juice on malaria parasite clearance. These children were randomized into treatment with World Health Organization recommended antimalarials (artemisinin combination therapy, ACT) either alone or with lime juice. Nine of them were lost to follow-up, four were in the group that were managed with ACT and lime, and five in the group that were managed on ACT alone. The average (SD) time to achieve >75% reduction in parasite load was significantly lower in patients on ACT and lime; 30.5 ± 2.4 h against 38.6 ± 3.3 h for those on ACT alone (p lime juice achieved complete parasite clearance by 72 h of therapy (p = 0.007), ten (18.2%) patients without lime had early treatment failure (p = 0.003). There were no side effects with the use of lime juice. It may therefore be inferred, from this preliminary work, that lime juice when used with the appropriate antimalarial may enhance malaria parasite clearance especially in those with uncomplicated malaria.

  9. Could Pomegranate Juice Help in the Control of Inflammatory Diseases?

    Directory of Open Access Journals (Sweden)

    Francesca Danesi

    2017-08-01

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

  10. Deacidification of cranberry juice by electrodialysis with bipolar membranes.

    Science.gov (United States)

    Rozoy, Elodie; Boudesocque, Leslie; Bazinet, Laurent

    2015-01-21

    Cranberry is recognized for its many benefits on human health; however, its high acidity may be a limiting factor for its consumption. This study aimed to investigate the deacidification of cranberry juice using a two simultaneous step electrodialysis with bipolar membranes (EDBM) process. In step 1 (deacidification), during the 6 h treatment, the pH of the juice increased from 2.47 to 2.71 and a deacidification rate of 22.84% was obtained, whereas in step 2 (pH lowering) the pH of juice 2 was almost stable. Citric, quinic, and malic acid were extracted with a maximum of 25% and were mainly transferred to the KCl 2 fraction. A significant loss of anthocyanins in juice 2 (step 2) was observed, due to their oxidation by oxygen incorporated by the centrifugal pump. This also affected its coloration. The first step of the EDBM process was successful for cranberry juice deacidification and could be improved by increasing the number of membranes stacked.

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

    Science.gov (United States)

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

    2014-01-01

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

  12. Comparison of the phenolic composition of fruit juices by single step gradient HPLC analysis of multiple components versus multiple chromatographic runs optimised for individual families.

    Science.gov (United States)

    Bremner, P D; Blacklock, C J; Paganga, G; Mullen, W; Rice-Evans, C A; Crozier, A

    2000-06-01

    After minimal sample preparation, two different HPLC methodologies, one based on a single gradient reversed-phase HPLC step, the other on multiple HPLC runs each optimised for specific components, were used to investigate the composition of flavonoids and phenolic acids in apple and tomato juices. The principal components in apple juice were identified as chlorogenic acid, phloridzin, caffeic acid and p-coumaric acid. Tomato juice was found to contain chlorogenic acid, caffeic acid, p-coumaric acid, naringenin and rutin. The quantitative estimates of the levels of these compounds, obtained with the two HPLC procedures, were very similar, demonstrating that either method can be used to analyse accurately the phenolic components of apple and tomato juices. Chlorogenic acid in tomato juice was the only component not fully resolved in the single run study and the multiple run analysis prior to enzyme treatment. The single run system of analysis is recommended for the initial investigation of plant phenolics and the multiple run approach for analyses where chromatographic resolution requires improvement.

  13. 7 CFR 51.1177 - U.S. Grade A Juice.

    Science.gov (United States)

    2010-01-01

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

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

    Science.gov (United States)

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

    2008-06-25

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

  15. 21 CFR 102.33 - Beverages that contain fruit or vegetable juice.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Beverages that contain fruit or vegetable juice... for Specific Nonstandardized Foods § 102.33 Beverages that contain fruit or vegetable juice. (a) For a... vegetable juice, the common or usual name shall be a descriptive name that meets the requirements of § 102.5...

  16. 75 FR 51978 - United States Standards for Grades of Pineapple Juice

    Science.gov (United States)

    2010-08-24

    ... Agricultural Marketing Service United States Standards for Grades of Pineapple Juice AGENCY: Agricultural... Pineapple Juice are corrected to include text inadvertently omitted from Tables I and II. The corrections... of Pineapple Juice are located on the Internet at: http://www.regulations.go v or http://www.ams.usda...

  17. 77 FR 6773 - United States Standards for Grades of Grapefruit Juice

    Science.gov (United States)

    2012-02-09

    ... Agricultural Marketing Service United States Standards for Grades of Grapefruit Juice AGENCY: Agricultural... the United States Standards for Grades of Grapefruit Juice. The proposal includes changes to the grade standards for grapefruit juice to remove the parameters for maximum ``free and suspended pulp'' to account...

  18. Reflectance of botanical, production and geographical origin on the unique compositional traits of purple grape juices

    NARCIS (Netherlands)

    Granato, Daniel

    2016-01-01

    Grape juices represent one of the most consumed fruit juices because of its sensory properties, availability, reasonable price, and more recently because of their functional properties demonstrated by a vast number of in vitro, in vivo, clinical, and epidemiological studies. Although grape juices ha

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

    Science.gov (United States)

    Andrade, Chittaranjan

    2014-11-01

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

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

    Science.gov (United States)

    Strohl, Arthur N.

    1985-01-01

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

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

    NARCIS (Netherlands)

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

    2014-01-01

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

  2. Grape Juice as an Attractant for Anastrepha suspensa (Diptera: Tephritidae) and Zaprionus indianus (Diptera: Drosophilidae)

    Science.gov (United States)

    In field tests conducted in south Florida to test grape juice as an alternative inexpensive bait for Anastrepha suspensa Loew, high numbers of Zaprionus indianus Gupta were captured in traps baited with aqueous grape juice. These experiments included comparisons of grape juice with standard A. susp...

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

    Science.gov (United States)

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

    2011-09-01

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

  4. 77 FR 30504 - Certain Orange Juice From Brazil: Notice of Rescission of Antidumping Duty Administrative Review

    Science.gov (United States)

    2012-05-23

    ....\\2\\ \\2\\ See Revocation of Antidumping Duty Order: Certain Orange Juice From Brazil, 77 FR 23659 (Apr... International Trade Administration Certain Orange Juice From Brazil: Notice of Rescission of Antidumping Duty... orange juice (OJ) from Brazil for a period of review (POR) of March 1, 2011, through February 29,...

  5. 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.

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

    Science.gov (United States)

    Wang, Zhengfang; Jablonski, Joseph E

    2016-01-01

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

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

    Science.gov (United States)

    Amoussa, Abdou Madjid; Adjagba, Marius; Lagnika, Latifou; Lalèyè, Anatole

    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. PMID:28812026

  8. Reflectance of botanical, production and geographical origin on the unique compositional traits of purple grape juices

    NARCIS (Netherlands)

    Granato, Daniel

    2016-01-01

    Grape juices represent one of the most consumed fruit juices because of its sensory properties, availability, reasonable price, and more recently because of their functional properties demonstrated by a vast number of in vitro, in vivo, clinical, and epidemiological studies. Although grape juices

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

    NARCIS (Netherlands)

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

    2014-01-01

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

  10. Reducing childhood obesity by eliminating 100% fruit juice.

    Science.gov (United States)

    Wojcicki, Janet M; Heyman, Melvin B

    2012-09-01

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

  11. Antioxidant activity of noni juice in heavy smokers

    Directory of Open Access Journals (Sweden)

    Wang Mian-Ying

    2009-10-01

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

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

    Directory of Open Access Journals (Sweden)

    Nurwantoro

    2011-09-01

    Full Text Available The study was carried out to investigate the effect of marination, performed by soaking of beef in garlic juice, on microbiological and physical properties. The study was committed to a completely randomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control, T1, T2, T3, and T4 that beef were marinated in garlic juice for 5, 10, 15, and 20 minutes, respectively, at room temperature (25⁰C. Each treatment consisted of 4 replications. Examination upon experimental parameters was conducted after marinated (and control beef was stored for 8 hours at room temperature. Total bacteria, total coliform and water holding capacity of beef were significantly (P0.05 by the treatments. As a conclusion, marination of beef with garlic juice could reduce total bacteria, total coliform, and water holding capacity, but could not reduce cooking loss.

  13. Lemon juice has protective activity in a rat urolithiasis model

    Directory of Open Access Journals (Sweden)

    Oussama Abdelkhalek

    2007-10-01

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

  14. The production of guava juice fortified with dietary fiber

    Directory of Open Access Journals (Sweden)

    Suganya Chanthachum

    2007-03-01

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

  15. Analysis of some Romanian fruit juices by ICP-MS

    Science.gov (United States)

    Dehelean, A.; Magdas, D. A.

    2013-11-01

    The present study was carried out to evaluate the heavy metal content of 21 Romanian single strength fruit (plum, apple, sour cherry) juices. The samples were collected from five Romanian areas namely: Alba, Maramures, Cluj, Salaj and Moldova. The results indicated macro (Na, Mg, Ca, P) and micro (Fe, Zn, Ni, Cr, Cd, Pb, etc) elements in the selected samples. The determination was performed by ICP-MS. Our results for fruit juice were compared with allowable limits for drinking water in the United Kingdom (NS30).

  16. Flavonoid glycosides in bergamot juice (Citrus bergamia Risso).

    Science.gov (United States)

    Gattuso, Giuseppe; Caristi, Corrado; Gargiulli, Claudia; Bellocco, Ersilia; Toscano, Giovanni; Leuzzi, Ugo

    2006-05-31

    A comprehensive profile of flavonoids in bergamot juice was obtained by a single DAD-ESI-LC-MS-MS course. Eight flavonoids were found for the first time, five of these are C-glucosides (lucenin-2, stellarin-2, isovitexin, scoparin, and orientin 4'-methyl ether), and three are O-glycosides (rhoifolin 4'-O-glucoside, chrysoeriol 7-O-neohesperidoside-4'-O-glucoside, and chrysoeriol 7-O-neohesperidoside). A method is proposed to differentiate chrysoeriol and diosmetin derivatives, which are often indistinguishable by LC-MS-MS. In-depth knowledge of the flavonoid content is the starting point for bergamot juice exploitation in food industry applications.

  17. Chemical characterization of orange juice from trees infected with citrus greening (Huanglongbing).

    Science.gov (United States)

    Dagulo, Lilibeth; Danyluk, Michelle D; Spann, Timothy M; Valim, M Filomena; Goodrich-Schneider, Renée; Sims, Charles; Rouseff, Russell

    2010-03-01

    The effects due to Candidatus Liberibacter infection, commonly called citrus greening or Huanglongbing (HLB), on volatile and nonvolatile components of orange juices, OJ, were examined using GC-MS and high-performance liquid chromatography (HPLC). HLB symptomatic, asymptomatic, and control "Hamlin" and "Valencia" oranges were harvested from December to May during the 2007 to 2008 harvest season. Brix/acid levels in control and asymptomatic juices were similar but symptomatic juices were as much as 62% lower than control juices. No bitter flavanone neohesperidosides were detected and polymethoxyflavone concentrations were well below bitter taste thresholds. Limonin concentrations were significantly higher (91% to 425%) in symptomatic juice compared to control but still below juice bitterness taste thresholds. Juice terpenes, such as gamma-terpinene and alpha-terpinolene, were as much as 1320% and 62% higher in symptomatic juice than control. Average ethyl butanoate concentrations were 45% lower and average linalool was 356% higher in symptomatic Valencia OJ compared to control. Symptomatic Valencia OJ had on average only 40% the total esters, 48% the total aldehydes, and 33% as much total sesquiterpenes as control juice. Total volatiles between control and symptomatic juices were similar due to elevated levels of alcohols and terpenes in symptomatic juice. There were no consistent differences between asymptomatic and control juices. The chemical composition of juice from HLB/greening symptomatic fruit appears to mimic that of juice from less mature fruit. The reported off-flavor associated with symptomatic juices probably stem from lower concentrations of sugars, higher concentrations of acid as all known citrus bitter compounds were either below taste thresholds or absent.

  18. Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice

    Science.gov (United States)

    Mert, Mecnun; Buzrul, Sencer; Alpas, Hami

    2013-03-01

    Red and white grape juices were treated with high hydrostatic pressure (HHP) at three different pressures, temperature and time values to investigate the effects of HHP on natural microflora and some quality attributes of the juices. Increased pressure, temperature and time showed significant effect on the microbial reduction and no microbial growth were observed in HHP-treated grape juices up to 90 days. HHP had little or no effect on pH and color of the juices. Although 5-hydroxymethylfurfural (HMF) formation was observed in heat pasteurized samples, no HMF was detected in HHP-treated juices. This study demonstrated that HHP could be used as an alternative to heat treatment.

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

    Directory of Open Access Journals (Sweden)

    Caroline Werner Pereira da Silva Grandizoli

    2014-01-01

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

  20. Detection of orange juice frauds using front-face fluorescence spectroscopy and Independent Components Analysis.

    Science.gov (United States)

    Ammari, Faten; Redjdal, Lamia; Rutledge, Douglas N

    2015-02-01

    The aim of this study was to find simple objective analytical methods to assess the adulteration of orange juice by grapefruit juice. The adulterations by addition of grapefruit juice were studied by 3D-front-face fluorescence spectroscopy followed by Independent Components Analysis (ICA) and by classical methods such as free radical scavenging activity and total flavonoid content. The results of this study clearly indicate that frauds by adding grapefruit juice to orange juice can be detected at percentages as low as 1%.

  1. 75 FR 5763 - Certain Non-Frozen Apple Juice Concentrate from the People's Republic of China: Initiation of...

    Science.gov (United States)

    2010-02-04

    ... International Trade Administration Certain Non-Frozen Apple Juice Concentrate from the People's Republic of... the antidumping duty order on certain non-frozen apple juice concentrate (``apple juice'') from the... Villanueva, Program Manager, New Shipper Review: Certain Non-Frozen Apple Juice Concentrate from the People's...

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

    OpenAIRE

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

    2014-01-01

    Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities of L. plantarum strains during fermentation (24 h at 30°C) and storage (21 days at 4°C) differed only in part, being mainly influenced by the matrix. ChJ and ...

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

    Science.gov (United States)

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

    2009-09-01

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

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

    Directory of Open Access Journals (Sweden)

    Donny Widianto

    2015-11-01

    Full Text Available The ethanol production by fermentation of sweet-stalk sorghum juice is affected by the juice composition and the capability of the yeast strain to ferment it. Eight yeast strains were tested on their growth and ethanol fermentation abilities in sweet-stalk sorghum juices extracted from three cultivars of sweet sorghum. The best specific growth rate of the yeast strains grown aerobically in the yeast extract peptone dextrose (YEPD broth and the sweet-stalk sorghum juices of KCS105, FS501, and FS902 cultivars, were achieved by OUT7903, OUT7913, OUT7903, and OUT7027 yeast strains, respectively. However, the best specific CO2 evolution rate of the yeast strain during fermentation of the juices was achieved by OUT7027 yeast strains. The highest ethanol concentration, ethanol yield, and sugar conversion efficiency (SCE were obtained by strain OUT7921 when it was employed to ferment sweet-stem sorghum juice of FS902 cultivar. It was also observed that the juice extracted from sweet-stalk sorghum of FS902 cultivar is the most suitable medium for all yeast strains to achieve their best fermentation abilities. Thus, it is likely that the growth and ethanol production ability of a yeast strain in sweet-stalk sorghum juice depend on the physiological responses of the yeasts to nutrientcomposition of the sorghum juice and the sorghum cultivar from which the juice was extracted.Key words : Sweet-stalk sorghum juice, ethanol, fermentation, yeast

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

    Science.gov (United States)

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

    2013-10-15

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

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

    DEFF Research Database (Denmark)

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

    2000-01-01

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

  7. Cranberry Juice and Combinations of Its Organic Acids Are Effective against Experimental Urinary Tract Infection.

    Science.gov (United States)

    Jensen, Heidi D; Struve, Carsten; Christensen, Søren B; Krogfelt, Karen A

    2017-01-01

    The antibacterial effect of cranberry juice and the organic acids therein on infection by uropathogenic Escherichia coli was studied in an experimental mouse model of urinary tract infection (UTI). Reduced bacterial counts were found in the bladder (P juice. Commercially available cranberry juice cocktail also significantly reduced (P juice (P juice, were tested in combination and individually. The four organic acids also decreased bacterial levels in the bladder when administered together (P juice on UTI can be obtained by administering a combination of malic acid and either citric or quinic acid. This study show for the first time that cranberry juice reduce E. coli colonization of the bladder in an experimental mouse model of urinary tract infection and that the organic acids are active agents.

  8. Leguminose green juice as an efficient nutrient for l(+)-lactic acid production.

    Science.gov (United States)

    Dietz, Donna; Schneider, Roland; Papendiek, Franka; Venus, Joachim

    2016-10-20

    Lactic acid is one of the most important building blocks for the production of bioplastic. Many investigations have been conducted to reduce the lactic acid production costs. In this work, the focus was put on the application of legume pressed juice or green juice as nutrient source. The pressed juice was utilized directly without prior pre-treatment and sterilization. Using two different alfalfa green juices and a clover green juice from two different harvest years as sole nutrients, non-sterile fermentations were performed at 52°C and pH 6.0 with a thermotolerant strain Bacillus coagulans AT107. The results showed that alfalfa green juices generally were more suitable for high lactic acid production than clover green juices, presumably due to the higher nitrogen content. A final titer of 98.8g/L after 30h with l(+)-lactic acid purity of >99% was obtained.

  9. Red-fleshed sweet orange juice improves the risk factors for metabolic syndrome.

    Science.gov (United States)

    Silveira, Jacqueline Q; Dourado, Grace K Z S; Cesar, Thais B

    2015-01-01

    Orange juice consumption can promote lower levels of oxidative stress and inflammation due to the antioxidant activity of citrus flavonoids and carotenoids. In addition, red-fleshed sweet orange juice (red orange juice) also contains lycopene. This study investigated the effects of red orange juice consumption on risk factors for metabolic syndrome. Volunteers consumed red orange juice daily for 8 weeks, with clinical and biochemical assessments performed at baseline and on the final day. There was no change in the abdominal obesity, but low-density lipoprotein cholesterol, C-reactive protein decreased, while there was an increase of the antioxidant activity in serum after red orange juice consumption. Insulin resistance and systolic blood pressure were reduced in normal-weight volunteers, while diastolic blood pressure decreased in overweight volunteers after intervention. Red orange juice showed anti-inflammatory, antioxidant, and lipid-lowering properties that may prevent the development of metabolic syndrome.

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

    Science.gov (United States)

    Chaikham, Pittaya; Apichartsrangkoon, Arunee

    2012-06-01

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

  11. Improvement of Organoleptic Properties of Red Grapefruit Juice (Citrus Paradise Processed By Non-Conventional Technologies

    Directory of Open Access Journals (Sweden)

    L. E. Chacón-Garza

    2016-10-01

    Full Text Available The aim of this study was to analyze the effect of ohmic heating and ultrasound on quality parameters of red grapefruit juice (Citrus paradisi. The juice was processed by ohmic heating (120 V, 70 and 80 °C, 30 and 180 s and ultrasound (amplitude of 40 and 50 µm, and 2 and 10 minutes. The treatments did not significantly affect the cloud value, pH, non-enzymatic browning and colorimetric parameters. The taste was the determining parameter in the choice of juice by consumers. Juices processed with ohmic heating showed sensory characteristics more like the natural juice. The best juice was obtenied by processing with OH at 70 °C for 30 s. According to the present study it could be suggested that red grapefruit juice processed by ohmic heating could improve sensory characteristics without changes in quality parameter.

  12. Development of pectin films with pomegranate juice and citric acid.

    Science.gov (United States)

    Azeredo, Henriette M C; Morrugares-Carmona, Rosario; Wellner, Nikolaus; Cross, Kathryn; Bajka, Balazs; Waldron, Keith W

    2016-05-01

    The influence of pomegranate juice (PJ, replacing water as solvent) and citric acid (CA) on properties of pectin films was studied. PJ provided the films with a bright red color, and acted as a plasticizer. Increasing PJ/water ratio from 0/100 to 100/0 resulted in enhanced elongation (from 2% to 20%), decreased strength (from 10 to anthocyanins.

  13. Microbial inactivation and physicochemical properties of ultrasound processed pomegranate juice.

    Science.gov (United States)

    Pala, Çiğdem Uysal; Zorba, Nükhet Nilüfer Demirel; Özcan, Gülçin

    2015-03-01

    The effects of ultrasound treatment at various amplitudes (50, 75, and 100%) and times (0, 6, 12, 18, 24, and 30 min) on Escherichia coli ATCC 25922 (a surrogate for E. coli O157:H7) and Saccharomyces cerevisiae ATCC 2366 levels and physicochemical characteristics (monomeric anthocyanins, color values, total phenolics, pH, and soluble solids) were determined in pomegranate juice. More than a 5-log inactivation of E. coli ATCC 25922 and a 1.36-log inactivation of S. cerevisiae ATCC 2366 were achieved after 30 min of ultrasound treatment at 100% amplitude. The log-linear and Weibull models were successfully used to estimate the microbial inactivation as a function of ultrasound treatment time (R(2) > 0.97). No significant changes were observed in total phenolics, pH, and soluble solids of the treated juice (P > 0.05). The ultrasound treatment for up to 30 min resulted in more than 92 and 89% anthocyanin retention at 75 and 100% amplitude, respectively. The redness (a*) of the juice did not change significantly after the ultrasound treatment at amplitudes of 75 and 100% for up to 24 and 12 min, respectively. No significant changes in L* and b* values were observed after ultrasound treatment at all amplitudes and after up to 30 min of treatment for 50 and 75% amplitudes. Small differences in juice color were noted based on total color difference scores.

  14. 21 CFR 146.154 - Concentrated orange juice with preservative.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Concentrated orange juice with preservative. 146... are any safe and suitable preservatives or combinations thereof. (c) The name of the food is... the percent by weight of the preservative used. If the food is packed in container sizes that are...

  15. Research of intensive ways of diffusion juice production

    Directory of Open Access Journals (Sweden)

    V. A. Loseva

    2012-01-01

    Full Text Available Studying of preparation methods influence for beet shavings and waters to the extraction process with application of different reagents (aluminum sulfate, bentonite and gypsum to produce the electrochemically activated solutions on quality indicators of sugar beet produced juice.

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

    NARCIS (Netherlands)

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

    1985-01-01

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

  17. Separation of monoglycosides from fruit juice by diafiltration

    DEFF Research Database (Denmark)

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

    The process of separating sugars from anthocyanins in black currant juice has been investigated. Diafiltration on a laboratory scale flat sheet module (Labstk M20, Alfa Laval Nakskov A/S, Denmark) loaded with an ultrafiltration membrane (ETNA01-PP, MWCO = 1,000 Da, Alfa Laval Nakskov A/S, Denmark...

  18. The Science Operations of the ESA JUICE mission

    Science.gov (United States)

    Altobelli, Nicolas; Cardesin, Alejandro; Costa, Marc; Frew, David; Lorente, Rosario; Vallat, Claire; Witasse, Olivier; Christian, Erd

    2016-10-01

    The JUpiter ICy moons Explorer (JUICE) mission was selected by ESA as the first L-Class Mission in the Cosmic Vision Programme. JUICE is an ESA-led mission to investigate Jupiter, the Jovian system with particular focus on habitability of Ganymede and Europa.JUICE will characterise Ganymede and Europa as planetary objects and potential habitats, study Ganymede, Europa, Callisto and Io in the broader context of the system of Jovian moons, and focus on Jupiter science including the planet, its atmosphere and the magnetosphere as a coupled system.The Science Operation Centre (SOC) is in charge of implementing the science operations of the JUICE mission. The SOC aims at supporting the Science Working Team (SWT) and the Science Working Groups (WGs) performing studies of science operation feasibility and coverage analysis during the mission development phase, high level science planning during the cruise phase, and routine consolidation of instrument pointing and commanding timeline during the nominal science phase.We will present the current status of the SOC science planning activities with an overview of the tools and methods in place in this early phase of the mission.

  19. Purification of Flavonoids from Black Currant Juice by Nanodiafiltration

    DEFF Research Database (Denmark)

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

    2009-01-01

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

  20. Jungle Juice: Knowledge and Usage Among Kenyan Surgical Teams

    African Journals Online (AJOL)

    of 1:1000 Adrenaline solution, +/- hyaluronidase. This survey aimed to ... Methods. This was a cross-sectional descriptive survey carried out in operating ... selection of the referral facilities, stage two was sampling of ... 33. 100.0. Jungle Juice and its uses ... was no difference in the distribution of knowledge levels between ...

  1. 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.

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

    Science.gov (United States)

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

    2016-12-15

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

  3. Supercritical carbon dioxide process for pasteurization of fruit juices

    Science.gov (United States)

    Supercritical carbon dioxide (SCCO2) nonthermal processing inactivates microorganisms in juices using non-toxic and non-reactive CO2. However, data is lacking on the inactivation of E. coli K12 and L. plantarum in apple cider using pilot plant scale SCCO2 equipment. For this study, pasteurized pres...

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

    NARCIS (Netherlands)

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

    1985-01-01

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

  5. 77 FR 45653 - Lemon Juice From Argentina and Mexico

    Science.gov (United States)

    2012-08-01

    ..., Deputy Agency Ethics Official, at 202-205-3088. Limited disclosure of business proprietary information... and duty-paid at the U.S. port). If you are a trade/ business association, provide the information, on... antidumping duty investigations on imports of lemon juice from Argentina and Mexico (72 FR 53991 and 53995...

  6. Anthocyanins and color degradation in ozonated grape juice.

    Science.gov (United States)

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

    2009-11-01

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

  7. Authenticity analysis of pear juice employing chromatographic fingerprinting.

    Science.gov (United States)

    Willems, Jamie L; Low, Nicholas H

    2014-12-01

    Pear juice is predominately composed of carbohydrates/polyols (>95% of the total soluble solids), making it susceptible to adulteration by the addition of less expensive commercial sweeteners. In this research, the major carbohydrate and polyol (fructose, glucose, sucrose, and sorbitol) content of 32 pure pear juices representing five world producing regions and three years of production was determined. Additionally, methods employing oligosaccharide profiling to detect the debasing of these samples with four commercial sweeteners (HFCS 55 and 90, TIS, and HIS) were developed using capillary gas chromatography with flame ionization detection (CGC-FID) and high-performance liquid chromatography with pulsed amperometric detection (HPAE-PAD). Detection limits for the four commercial sweeteners ranged from 0.5 to 5.0% (v/v). In addition, the developed CGC-FID method could be used to (a) detect the addition of pear to apple juice via arbutin detection and (b) determine if a pear juice was produced using enzymatic liquefaction via the presence of O-β-d-glucopyranosyl-(1→4)-d-glucopyranose (cellobiose), all within a single chromatographic analysis.

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

    Science.gov (United States)

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

    2012-08-01

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

  9. Comparison of roxatidine and famotidine on nocturnal gastric juice secretion.

    Science.gov (United States)

    Tanioka, H; Kaga, K

    1996-01-01

    Adult patients with symptoms of gastric disease were randomly assigned to two treatment groups (roxatidine group, n = 115; famotidine group, n = 113) or untreated control group (placebo, n = 111). The treatment groups randomly received 75 mg of roxatidine or 20 mg of famotidine at 9 pm, and 12 - 13 h later gastric juice secretion was measured with gastric X-ray films in both groups. Mean gastric juice secretion was significantly lower in the treated groups (roxatidine, 16.1 ml/12 h; famotidine, 19.9 ml/12 h) than in the untreated controls (placebo, 49.5 ml/12 h). Gastric juice suppression by roxatidine and by famotidine, respectively, was 82% and 37% in patients with gastric ulcer; 71% and 39% in patients with duodenal ulcer; 70% and 64% in patients with gastritis; and 68% and 86% in patients with no evidence of disease. It is concluded that roxatidine was more effective than famotidine for gastric juice suppression in patients with peptic ulcer. In patients with no evidence of gastric disease, however, famotidine was more effective than roxatidine.

  10. Identification of insulin in the human pancreatic juice.

    Science.gov (United States)

    Ishii, H; Sato, K; Murozono, S

    1986-12-01

    In this study, we purified insulin-like substance (ILS) in the human pancreatic juice by the combined use of affinity chromatography and radioimmunoassay (RIA). The amino acid sequence of ILS in the N-terminal region is the same as that of human insulin. The influence of the enzymes present in the pancreatic juice on the RIA procedure, was examined. Trypsin, chymotrypsin and amylase showed steep influences on radioactivity. The addition of enzyme inhibitors could not reduce pseudo-activity, but the elimination of enzymes in the pancreatic juice by ultrafiltration with the Mole-Cut (Millipore, Japan) resulted in a lowering of the pseudo-insulin activity. Affinity chromatography on Sepharose 4B coupled with anti-porcine insulin was used to capture ILS. ILS was eluted by 1 M acetic acid from the affinity column monitoring pH and the insulin activity by RIA. The amino acid sequences of two components of ILS in amino terminal region were Phe-Val and Gly-Ile-Val. This indicates that ILS obtained from human pancreatic juice was the insulin derived from endocrine secretion of pancreas.

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

    Science.gov (United States)

    Oluwadare, G. O.; Agbaje, O.

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

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

    Science.gov (United States)

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

    2015-11-01

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

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

    Science.gov (United States)

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

    2016-10-01

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

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

    Science.gov (United States)

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

    2015-01-01

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

  15. The contribution of JUICE-PRIDE to Jovian system ephemerides

    Science.gov (United States)

    Dirkx, Dominic; Gurvits, Leonid; Lainey, Valery; Cimo, Giuseppe; Bocanegra-Bahamon, Tatiana; Visser, Pieter N. A. M.; Gastaldello, Niccolò

    2016-10-01

    The European Space Agency (ESA) Jupiter Icy Moons Explorer (JUICE) mission will perform detailed measurements of the properties of the Galilean moons, with a nominal mission duration of 4 years (2030-2033). Using both radio tracking data, and (Earth- and JUICE-based) optical astrometry, the dynamics of these moons can be derived to unprecedented accuracy. This will provide key input to the creation of ephemerides and the determination of physical properties of the Jovian system. We perform a general analysis of the Galilean moon dynamics that could be observable from JUICE data. Moreover, we specifically analyze the contribution to the ephemerides of VLBI data, obtained with the Planetary Radio Interferometry and Doppler Experiment (PRIDE) experiment.We perform a sensitivity analysis of the influence on the dynamics of the Galilean system for a wide array of undertainties in gravitational, tidal and rotational characteristics, and analyze the capabilities of the nominal (unperturbed) dynamical model to absorb the influence of these perturbations. Our results indicate that this nominal model can mostly absorb the influence of current uncertainties of the Galilean system's characteristics. A key exception is the dissipation in Io, which will likely be observable in the JUICE tracking data.The VLBI data from PRIDE will provide measurements of the motion of the moons perpendicular to their orbital planes. We perform a covariance analysis of the ephemeris generation for a broad range of mission and system characteristics, providing key input for the further development of the PRIDE observational planning and ground segment development.The results of the covariance analysis show that the VLBI data are crucially important for constraining the out-of-plane dynamics of Ganymede and Callisto. Also, the VLBI data make the ephemerides less dependent on the error in the orbit determination of the JUICE spacecraft itself. Furthermore, we find that optical astrometry data of

  16. 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

  17. Gravity Science with The JUICE Mission

    Science.gov (United States)

    Parisi, M.; Finocchiaro, S.; Iess, L.

    2012-04-01

    JUICE (Jupiter Icy Moon Explorer) is a European mission to the Jovian system, proposed in the frame of the ESA Cosmic Vision program. The spacecraft will reach the Jovian system and fly several times by the moons Callisto and Europa before being inserted in a nearly circular, polar orbit around Ganymede. After its arrival in 2030, the mission timeline entails two Europa flybys (2030), twelve Callisto flybys (2031) and the orbital phase at Ganymede (2033) [1]. Gravity measurements will provide crucial information on the interior structure of the three satellites. If the bodies are in hydrostatic equilibrium, the radial density distribution may be constrained from their moment of inertia factor and low-degree gravity field coefficients [2]. Furthermore, the determination of the high-degree harmonics will provide the distribution of gravity anomalies. Evidence for subsurface oceans within Ganymede and Callisto, one of the main scientific goals of the mission, will be obtained by the determination of the tidal Love number k2 as part of a global solution for the static and variable gravity field. Gravity fields and tidal deformations will be determined by means of precise Doppler tracking of the spacecraft in Ka-band (32.5-34 GHz). The Radio Science Instrument (RSI) is enabled by a Ka-band transponder which, complemented by suitable ground instrumentation, will enable a radio link with a very high phase stability. The main observable quantity for gravity field determination is the range rate (to 3 micron/s at 1000 s integration time, two-way). The spacecraft range (accurate to 20 cm, two-way) will be used to improve the ephemerides of the Jupiter system. Gravity science at Ganymede will be carried out during the orbital phase. According to the mission profile (subject to change), the first 102 days will be spent at an altitude of 500 km. The orbit will be lowered to 200 km in the last 32 days of the mission. If the spacecraft will be endowed with a steerable medium gain

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

    Science.gov (United States)

    Rozenberg, Orit; Howell, Amy; Aviram, Michael

    2006-09-01

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

  19. Chemopreventive effects of the juice of Vitis coignetiae Pulliat on two-stage mouse skin carcinogenesis.

    Science.gov (United States)

    Arimoto-Kobayashi, Sakae; Zhang, Xiaomeng; Yuhara, Yuta; Kamiya, Tomonori; Negishi, Tomoe; Okamoto, Goro

    2013-01-01

    Our study revealed the inhibitory effect of Vitis coignetiae Pulliat, known as Yamabudo in Japan, at the stages of multi-step carcinogenesis. The juice of Vitis coignetiae (Y-grape juice) was antimutagenic toward dimethylbenzo[a]anthracene (DMBA), aflatoxin B1, and benzo[a]pyrene in the Ames test. The Y-grape juice was also antigenotoxic in the micronucleus test using HepG2 cells toward DMBA and aflatoxin B1. Topical and oral administration of the Y-grape juice to mice inhibited the induction of inflammation of 12-O-tetradecanoylphorbol-13-acetate (TPA). Topical and oral administration of the Y-grape juice significantly decreased the incidence and mean number of tumors in mice skin with the 2-stage tumorigenesis protocol. To elucidate the mechanisms underlying the antiinflammatory and antitumor promotion activity of the Y-grape juice, the effect of Y-grape juice on cyclooxygenase-2 (COX-2) activity in mouse ear treated with TPA was studied. Both topical and oral application of the Y-grape juice inhibited the TPA-induced increase in COX-2 activity. Caftaric acid, isolated and identified from the Y-grape juice, was antimutagenic toward DMBA and prevented TPA-induced inflammation in mice, suggesting caftaric acid participates in chemopreventive effect/activities of Y-grape juice.

  20. Preventive effect of Morinda citrifolia fruit juice on neuronal damage induced by focal ischemia.

    Science.gov (United States)

    Harada, Shinichi; Hamabe, Wakako; Kamiya, Kohei; Satake, Toshiko; Yamamoto, Junichiro; Tokuyama, Shogo

    2009-03-01

    It is known that the fruit juice of Morinda citrifolia (M. citrifolia, Noni, Rubiaceae) has various pharmacological effects such as antioxidant or anti-inflammatory activities, which may help the inhibition of ischemic neuronal damage. Here, we examined the effect of the fruit juice of M. citrifolia (Noni juice) on the brain damage caused by ischemic stress in mice. Noni juice was obtained from the mature fruit grown in Okinawa (about 1.5 l/4 kg of fruit; 100% Okinawa Noni juice (ONJ). Male ddY mice were supplied with 3% or 10% juice in the drinking water for 7 d, and compared to the control group. On the 7th day, mice were subjected to 2 h of middle cerebral artery occlusion (MCAO). Interestingly, the intake of juice reduced the infarct volume as analyzed by 2,3,5-triphenyltetrazolium chloride (TTC) staining on the 3rd day of MCAO when compared to the control group. Furthermore, we found that the neurological deficit scores (NDS) were decreased after the reperfusion in the juice-supplied mice. On the other hand, the intake of juice did not affect the expression levels of antioxidant such as Cu/Zn superoxide dismutase. The present study suggests that Noni juice may have a preventive effect against cerebral ischemic stress, while further studies are needed to explain the detailed mechanism.

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

    Directory of Open Access Journals (Sweden)

    Arsad P

    2015-01-01

    Full Text Available The interest in fruit and vegetable juices production has increased significantly all over the world due to their benefit value, quality of production and increasing of consumer awareness and preference for healthy food. The production of sugar palm (Arenga pinnata fruit juice with exotic characteristics has the potential to be explored based on the new technologies and methods in juices industry. In beverage industry, enzyme is an essential tool for quality improvement and cost saving by increasing the yield of the fruit juice. The purpose of this study is to determine the effects of different enzymatic treatment on sugar palm fruit juice processing. Sugar palm fruit purees were treated individually and in combination using two types of commercial enzymes: Novozymes Cellulase and Pectinex Ultra SP-L at a concentration of 0.05% (w/w and incubated at 45°C for 60 min. The results showed that there are significant (p<0.05 reduction on proximate content such as crude fibre, crude protein and carbohydrate for the enzymes treated juices as compared to the untreated juice. The enzyme treatment also significantly (p<0.05 reduced the juice viscosity and ascorbic acid content, promoted juice clarification and increased L value, yield, TSS and sugar content. In conclusion, the quality of sugar palm fruit juice can be improved by using the combination treatment of pectinase and cellulase enzymes.

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

    Science.gov (United States)

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

    2013-11-01

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

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

    Science.gov (United States)

    Bailey, David G

    2010-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Benard M. Kimatu

    2015-04-01

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

  5. Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices.

    Science.gov (United States)

    Jiménez-Sánchez, Cecilia; Lozano-Sánchez, Jesús; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

    2017-02-11

    Traditional thermal techniques may cause losses in nutritional quality and phytochemical contents, and also in physicochemical, rheological, and organoleptic properties of processed fruit juices. This paper provides an overview of the effect on these qualities by the use of alternatives to traditional thermal treatments in fruit-juice processing, for three key operations in fruit-juice production such as microbial inactivation, enzyme inactivation, and juice-yield improvement. These alternatives are UV light, high-intensity light pulses, γ-irradiation, pulsed electric fields, radiofrequency electric fields, Ohmic heating, microwave heating, ultrasound, high hydrostatic pressure, supercritical carbon dioxide, ozonation, and flash-vacuum expansion. Although alternatives to heat treatments seem to be less detrimental than the thermal treatment, there are many parameters and conditions that influence the output, as well as the nature of the juice itself, hampering comparisons between different studies. Additionally, future research should focus on understanding the mechanisms underlying the changes in the overall quality of fruit juices, and also on scaled-up processes, process design, and optimization that need to be deal with in detail to maximize their potential as alternative nonthermal technologies in fruit-juice processing while maintaining fruit-juice attributes to the maximum.

  6. Neoplastic transformation of BALB/3T3 cells and cell cycle of HL-60 cells are inhibited by mango (Mangifera indica L.) juice and mango juice extracts.

    Science.gov (United States)

    Percival, Susan S; Talcott, Stephen T; Chin, Sherry T; Mallak, Anne C; Lounds-Singleton, Angela; Pettit-Moore, Jennifer

    2006-05-01

    The mango, Mangifera indica L., is a fruit with high levels of phytochemicals, suggesting that it might have chemopreventative properties. In this study, whole mango juice and juice extracts were screened for antioxidant and anticancer activity. Antioxidant activity of the mango juice and juice extracts was measured by 3 standard in vitro methods. The results of the 3 methods were in general agreement, although different radicals were measured in each. Anticancer activity was measured by examining the effect on cell cycle kinetics and the ability to inhibit chemically induced neoplastic transformation of mammalian cell lines. Incubation of HL-60 cells with whole mango juice and mango juice fractions resulted in an inhibition of the cell cycle in the G(0)/G(1) phase. A fraction of the eluted mango juice with low peroxyl radical scavenging ability was most effective in arresting cells in the G(0)/G(1) phase. Whole mango juice was effective in reducing the number of transformed foci in the neoplastic transformation assay in a dose-dependent manner. These techniques provide valuable screening tools for health benefits derived from mango phytochemicals.

  7. Interaction of erythromycin and clarithromycin with orange juice

    Directory of Open Access Journals (Sweden)

    Arini Setiawati

    2005-06-01

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

  8. Dynamical modelling of the Galilean moons for the JUICE mission

    Science.gov (United States)

    Dirkx, D.; Lainey, V.; Gurvits, L. I.; Visser, P. N. A. M.

    2016-12-01

    Radio tracking and astrometric data obtained by the JUICE mission, using the PRIDE, 3GM and JANUS instruments, will allow the dynamics of the Galilean moons to be measured to unprecedented accuracy. As a result, the dynamical models used for creating ephemerides from these data will most likely require the inclusion of various heretofore neglected physical effects. To determine which effects will need to be included, we perform a sensitivity analysis of the influence on the dynamics of the system for a wide array of gravitational, tidal and rotational characteristics of the system. We estimate the dynamics of the Galilean moons with a given perturbation turned off, using ideal three-dimensional measurements of the satellites' positions generated with these perturbations turned on. In doing so, we assess the capabilities of the nominal dynamical model to absorb the influence of this perturbations. We analyze the dynamical behaviour over a period of five years, and limit our analysis to effects that may be observable from JUICE radio tracking and optical astrometry data. Our simulations comprise a short-period (5 years) sensitivity analysis of the dynamics of the moons, and not a simulation of the tracking data inversion for JUICE. Our analysis indicates that the nominal dynamical model of the Galilean satellites can very efficiently absorb the influence of the current uncertainties in most of the physical parameters of the Jovian system, to a level where these uncertainties will not be influential for JUICE-derived ephemerides. An important exception is the influence of tidal dissipation: the k2 / Q of Io will be clearly observable by JUICE tracking data, which will be strongly correlated with the weaker effect of Jupiter's k2 / Q . The dissipation inside Europa may also be weakly constrained by JUICE tracking data. Without improvements in the Jovian gravity field from the Juno mission, the estimation of Jupiter zonal gravity field coefficients at degrees 2, 3 and 5

  9. Effect of Preparation and Storage Conditions on Physical and Chemical Properties of Puree, Puree Juices and Cloudy Juices Obtained from Pumpkin with Added Japanese Quince and Strawberries

    Directory of Open Access Journals (Sweden)

    Agnieszka NAWIRSKA-OLSZAŃSKA

    2016-06-01

    Full Text Available When evaluated in terms of taste, smell or active ingredients, pumpkin in itself is not very attractive as a raw material. Hence it seems recommendable to blend pumpkin with other fruits. The pumpkin chosen for the experiments was of the variety ‘Karowita’. The aim of the study was to compare the physical and chemical properties of pumpkin samples based on different storage conditions. Pumpkin puree, puree juice and cloudy juices containing Japanese quince and strawberries were evaluated for their physical and chemical properties initially and after three months storage at temperatures of 4 °C and 30 °C. Cloudy juices were prepared with pectolytic preparation. The extract dry matter in all the samples was at a similar level. Puree and puree juice had considerably higher viscosity than cloudy juices. The highest quantities of bioactive compounds were detected in slightly processed samples (puree, puree juice and cloudy juices stored at 4 °C. Increased content of polyphenols was observed in puree and puree juice after storage. However, in the remaining samples, there was observed a decrease in the content of the compounds. A considerable decrease in carotenoids took place in samples subjected to pressing, where the amount of assayed carotenoids in puree was 5.24 mg/100 g fresh matter (FM, 4.15 mg/100 g FM in puree juice, and 0.18-0.47 mg/100 g FM in cloudy juices. The pressing also caused a significant decrease in colour parameters. Three months of storage showed markedly decreased contents of carotenoids and vitamin C.

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

    Science.gov (United States)

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

    2014-01-01

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

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

    Science.gov (United States)

    Dorsey, Pamela Garner; Greenspan, Phillip

    2014-04-01

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

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

    Science.gov (United States)

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

    2015-11-15

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

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

    Science.gov (United States)

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

    2016-12-01

    Chokeberry juice was subjected to cold atmospheric gas phase plasma and changes in hydroxycinnamic acids, flavonols and anthocyanins were monitored. Plasma treatments were carried out under different treatment times and juice volumes under constant gas flow (0.75dm(3)min(-1)). The results were compared against control (untreated) and pasteurized chokeberry juice (80°C/2min). During pasteurization, the most unstable were hydroxycinnamic acids with losses of up to 59%, while flavonols and anthocyanins increased by 5% and 9%, respectively. On the contrary, plasma treated chokeberry juice showed higher concentrations of hydroxycinnamic acids and 23% loss of anthocyanins in comparison to untreated juice. In order to obtain the optimal cold plasma treatment parameters principal component and sensitivity analysis were used. Such parameters can be potentially used for pasteurization in terms of phenolic stability of chokeberry juice. Optimal treatment was at 4.1min and sample volume of 3cm(3). Copyright © 2016 Elsevier Ltd. All rights reserved.

  14. Drink Red: Phenolic Composition of Red Fruit Juices and Their Sensorial Acceptance

    Directory of Open Access Journals (Sweden)

    Alice Vilela

    2016-11-01

    Full Text Available Consumers’ food quality perception and sensorial experience are important in food consumption behavior and food choice. Red fruit juices are appreciated fruit juices for almost all consumers, due to their flavor and intense red color. Studies have also shown that their phytochemical composition, which is associated with their antioxidant activity, shows a protective effect against many chronic diseases. Nevertheless, the profile and concentration of anthocyanins are different in function of the fruit used; therefore, the color and health benefits of the juices also show differences. Some red fruit juices have lower concentrations of anthocyanins, for example strawberry, and others have higher concentrations, such as elderberry and black currant juices. High correlation was observed between antioxidant activity and red fruit juices’ total anthocyanins concentration. Therefore, this review will addresses red fruit juices phenolic composition, with a special focus on the challenges for future, and some ideas on the sensory impact.

  15. Environmental assessment of organic juice imported to Denmark

    DEFF Research Database (Denmark)

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

    2011-01-01

    Growing global trade with organic products has given rise to a debate on the environmental impacts during both production and transport. Environmental hotspots of organic orange juice produced by smallholders in Brazil, processed and imported to Denmark, were identified in a case study using a life...... of copper per hectare were significantly lower, indicating that environmental impacts from small-scale differ from large-scale organic farms....... cycle approach. Furthermore, small-scale organic orange production was compared with small-scale conventional and large-scale organic orange production in the case study area in Brazil. Transport was the main contributor (58%) to the global warming potential of organic orange juice from small...

  16. Changes induced by radiations in unfermented grape juice. Preliminary results

    Science.gov (United States)

    Jona, Roberto; Gribaudo, Ivana; Vigliocco, Rosanna

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

  17. Lipase assay in duodenal juice using a conductimetric method.

    Science.gov (United States)

    Ballot, C; Favre-Bonvin, G; Wallach, J M

    1984-11-15

    Lipase activity in duodenal juice is known to undergo important variations in pathologic states, especially in cases of chronic pancreatitis. Almost all of the current assay methods are based on the measurement of hydrolysis of olive oil or triolein, mainly by potentiometry. As we have developed a conductimetric method for enzyme activity measurements, we have applied it to lipase assay. A higher experimental conductimetric sensitivity is obtained when liberated acids have a short chain (higher limiting equivalent conductivity). We have therefore used triacetin as a substrate and compared out method with potentiometry (pH-stat) and spectrophotometry. The correlation coefficients of both methods with conductimetry were 0.94 and 0.97, respectively, indicating that the conductimetric method may be used for lipase assay in duodenal juice, using triacetin as a substrate.

  18. Potential ergogenic activity of grape juice in runners.

    Science.gov (United States)

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

    2015-09-01

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

  19. Analysis of Gastric Juice in Acid Peptic Diseases

    OpenAIRE

    Prasad V. Khodke , , ,; Z. G. Badade; N. L. Vyas

    2015-01-01

    Background: Peptic ulcer disease is an imbalance between offensive and defensive gastric factors. A bacterium called Helicobacter pylori has been considered a major causative agent for gastric and duodenal ulcers. This is a major cause of mortality in developing countries. Aims and Objectives:The aim of this study was to assess the biochemical parameters in gastric juice of acid peptic disease patients (Study Group) and normal healthy individuals (Control Group) in ...

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

    OpenAIRE

    Richard D Mattes; Hendrickson, Sara J

    2008-01-01

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

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

    OpenAIRE

    Marcel Avramiuc; Liviu Fartaies

    2009-01-01

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

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

    DEFF Research Database (Denmark)

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

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

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

    Science.gov (United States)

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

    2016-12-01

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

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

    DEFF Research Database (Denmark)

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

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

  5. Morphological alterations on human radicular dentin after exposure to different fruit juice drinks

    OpenAIRE

    Daniela Leal ZANDIM-BARCELOS; Martins, Cínthia Oliveira [UNESP; CAVASSIM, Rodrigo; Rossa Júnior, Carlos; Abi-Rached, Ricardo Samih Georges [UNESP; Sampaio, José Eduardo Cezar [UNESP

    2011-01-01

    Purpose: This in vitro study aimed to evaluate the effect of different fruit juice drinks available in the Brazilian market on smear layer removal and dentinal tubules opening, as well as to verify the effect of toothbrushing subsequently to the juices exposure. Methods: Dentin specimens were prepared and randomly distributed into the control group (distilled water) and twelve types of fruit juice drinks (cashew, orange, mandarin, apple, passion fruit, guava, strawberry, grape, mango, pear, p...

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

    OpenAIRE

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

    2015-01-01

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

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

    OpenAIRE

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

    2015-01-01

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

  8. Physicochemical Characteristics of Orange Juice Samples From Seven Cultivars

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

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

  9. Fractal dimension and mechanism of aggregation of apple juice particles.

    Science.gov (United States)

    Benítez, E I; Lozano, J E; Genovese, D B

    2010-04-01

    Turbidity of freshly squeezed apple juice is produced by a polydisperse suspension of particles coming from the cellular tissue. After precipitation of coarse particles by gravity, only fine-colloidal particles remain in suspension. Aggregation of colloidal particles leads to the formation of fractal structures. The fractal dimension is a measure of the internal density of these aggregates and depends on their mechanism of aggregation. Digitized images of primary particles and aggregates of depectinized, diafiltered cloudy apple juice were obtained by scanning electron microscopy (SEM). Average radius of the primary particles was found to be a = 40 ± 11 nm. Maximum radius of the aggregates, R(L), ranged between 250 and 7750 nm. Fractal dimension of the aggregates was determined by analyzing SEM images with the variogram method, obtaining an average value of D(f) = 2.3 ± 0.1. This value is typical of aggregates formed by rapid flocculation or diffusion limited aggregation. Diafiltration process was found to reduce the average size and polydispersity of the aggregates, determined by photon correlation spectroscopy. Average gyration radius of the aggregates before juice diafiltration was found to be R(g) = 629 ± 87 nm. Average number of primary particles per aggregate was calculated to be N = 1174.

  10. Meat juice serology for Toxoplasma gondii infection in chickens

    Directory of Open Access Journals (Sweden)

    Alice Vismarra

    2016-01-01

    Full Text Available Toxoplasma gondii is an important foodborne zoonosis. Free-range chickens are at particularly high risk of infection and are also excellent indicators of soil contamination by oocysts. In the present study, hearts of 77 freerange chickens were collected at slaughter. T. gondii meat juice enzyme-linked immunosorbent assay was performed with a commercial kit, following validation with positive controls, from experimentally infected chickens, and negative ones. Out of 77 samples, only 66 gave sufficient meat juice for serology. Of these, 24 (36.4% were positive for T. gondii considering the 5*standard deviation values (calculated on the optical density of negative controls, while all the samples were negative considering sample/positive% values. Parasite-specific polymerase chain reaction was carried out on all samples obtained from heart tissue and none were positive for the presence of T. gondii DNA. Results would suggest that further study on the use of meat juice with a validated serological test to detect T. gondii in chickens could lead to widespread epidemiological studies in this important intermediate host. However, sample collection and test specificity require further evaluation.

  11. Energy consumption during Refractance Window evaporation of selected berry juices

    Energy Technology Data Exchange (ETDEWEB)

    Nindo, C.I.; Tang, J. [Washington State University, Pullman, WA (United States). Dept. of Biological Systems Engineering; Powers, J.R. [Washington State University, Pullman, WA (United States). Dept. of Food Science and Human Nutrition; Bolland, K. [MCD Technologies, Tacoma, WA (United States)

    2004-07-01

    The Refractance Window evaporator represents a novel concept in the design of evaporation systems for small food processing plants. In this system thermal energy from circulating hot water is transmitted through a plastic sheet to evaporate water from a liquid product flowing concurrently on the top surface of the plastic. The objectives of this study were to investigate the heat transfer characteristics of this evaporator, determine its energy consumption, and capacity at different tilt angles and product flow rates. The system performance was evaluated with tap water, raspberry juice, and blueberry juice and puree as feed. With a direct steam injection heating method, the steam economy ranged from 0.64 to 0.84, while the overall heat transfer coefficient (U) was 666 W m{sup -2} {sup o}C{sup -1}. Under this condition, the highest evaporation capacity was 27.1 kg h{sup -1} m{sup -2} for blueberry juice and 31.8 kg h{sup -1} m{sup -2} for blueberry puree. The energy consumption was 2492-2719 kJ kg{sup -1} of water evaporated. Installation of a shell and tube heat exchanger with better temperature control minimized incidences of boiling and frequent discharge of condensate. The steam economy, highest evaporation rate and overall heat transfer coefficient increased to 0.99, 36.0 kg h{sup -1} m{sup -2} and 733 W m{sup -2} {sup o}C{sup -1}, respectively. [Author].

  12. 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)

  13. Separation of Water to Concentrate Aloe Vera Juice

    Directory of Open Access Journals (Sweden)

    Ishfaq Abdullah

    2014-11-01

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

  14. Gas phase plasma impact on phenolic compounds in pomegranate juice.

    Science.gov (United States)

    Herceg, Zoran; Kovačević, Danijela Bursać; Kljusurić, Jasenka Gajdoš; Jambrak, Anet Režek; Zorić, Zoran; Dragović-Uzelac, Verica

    2016-01-01

    The aim of the study was to evaluate the effect of gas phase plasma on phenolic compounds in pomegranate juice. The potential of near infrared reflectance spectroscopy combined with partial least squares for monitoring the stability of phenolic compounds during plasma treatment was explored, too. Experiments are designed to investigate the effect of plasma operating conditions (treatment time 3, 5, 7 min; sample volume 3, 4, 5 cm(3); gas flow 0.75, 1, 1.25 dm(3) min(-1)) on phenolic compounds and compared to pasteurized and untreated pomegranate juice. Pasteurization and plasma treatment resulted in total phenolic content increasing by 29.55% and 33.03%, respectively. Principal component analysis and sensitivity analysis outputted the optimal treatment design with plasma that could match the pasteurized sample concerning the phenolic stability (5 min/4 cm(3)/0.75 dm(3) min(-1)). Obtained results demonstrate the potential of near infrared reflectance spectroscopy that can be successfully used to evaluate the quality of pomegranate juice upon plasma treatment considering the phenolic compounds.

  15. Peel effects on phenolic composition, antioxidant activity, and making of pomegranate juice and wine.

    Science.gov (United States)

    Wasila, Humaira; Li, Xuan; Liu, Linwei; Ahmad, Imran; Ahmad, Sajjad

    2013-08-01

    Pomegranate peel was used in juicing to find out its effects on the juice products' (storable juice and wine) sensory property, polyphenols composition, and antioxidant ability. Macroporous resin was used to purify the polyphenols, and 6 different in vitro assays were used to comprehensively determine the antioxidant activity of each. The results showed that juicing with peel made the juice bitter and astringent, but contributed better sensory quality to wine. Peel contributed higher total polyphenols and flavonoids, but lower anthocyanins to the juice products, and caused the phenolics content to fluctuate more dramatically during making wine than the storable juice. Polyphenols purified from the juice products containing peel showed higher total reducing ability and 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid radical elimination abilities, but their clearance activity of hydroxyl radicals was not positive, and their superoxide anion radical elimination ability showed no significant difference when compared to polyphenols purified from juice products without peel.

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

    OpenAIRE

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

    2015-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Takeo Sakaigaichi

    2016-04-01

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

  18. Fruit and Juice Epigenetic Signatures Are Associated with Independent Immunoregulatory Pathways.

    Science.gov (United States)

    Nicodemus-Johnson, Jessie; Sinnott, Robert A

    2017-07-14

    Epidemiological evidence strongly suggests that fruit consumption promotes many health benefits. Despite the general consensus that fruit and juice are nutritionally similar, epidemiological results for juice consumption are conflicting. Our objective was to use DNA methylation marks to characterize fruit and juice epigenetic signatures within PBMCs and identify shared and independent signatures associated with these groups. Genome-wide DNA methylation marks (Illumina Human Methylation 450k chip) for 2,148 individuals that participated in the Framingham Offspring exam 8 were analyzed for correlations between fruit or juice consumption using standard linear regression. CpG sites with low P-values (P juice-specific low P-value epigenetic signatures were largely independent. Genes near the fruit-specific epigenetic signature were enriched among pathways associated with antigen presentation and chromosome or telomere maintenance, while the juice-specific epigenetic signature was enriched for proinflammatory pathways. IPA and eFORGE analyses implicate fruit and juice-specific epigenetic signatures in the modulation of macrophage (fruit) and B or T cell (juice) activities. These data suggest a role for epigenetic regulation in fruit and juice-specific health benefits and demonstrate independent associations with distinct immune functions and cell types, suggesting that these groups may not confer the same health benefits. Identification of such differences between foods is the first step toward personalized nutrition and ultimately the improvement of human health and longevity.

  19. Understanding the effect of novel approaches based on ultrasound on sensory profile of orange juice.

    Science.gov (United States)

    Khandpur, Paramjeet; Gogate, Parag R

    2015-11-01

    The present work investigates the effects of novel non thermal processing based on ultrasound on the sensory profile of orange juice and also compares the observed trends with the conventional thermal pasteurization. A novel treatment methodology based on combination of ultrasound and UV irradiations was investigated. The juice quality was assessed in terms of standard parameters (taste, flavor, odor, mouth feel etc.) by panel tests. Physicochemical analysis in terms of color of processed juice (which is an important physical attribute) and oxidation reduction potential (a good indicator of the quantum of oxidants present in the fruit juices) has also been performed. Thermally treated juices had significantly different characteristics that were not very appealing as compared to the ultrasound treated juices or those treated using the combined approach. The sensory properties of the ultrasound treated juices showed that the samples were most acceptable to the consumers and rated at par with the quality parameters of the fresh untreated juices. Overall the present work is the first to report and conclusively establish the usefulness of ultrasound based treatment approaches for maintaining the sensory profile in comparison with the thermally processed juice.

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

    OpenAIRE

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

    2015-01-01

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

  1. 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.

  2. 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.

  3. [Commercial orange juice beverages detection by fluorescence spectroscopy combined with PCA-ED and PLSR methods].

    Science.gov (United States)

    Hu, Yang-jun; Zhu, Chun; Chen, Guo-qing; Zhang, Yong; Kong, Fan-biao; Li, Run; Zhu, Zhuo-wei; Wang, Xu; Gao, Shu-mei

    2014-08-01

    In order to classify the orange juiice beverages effectively, the fluorescence character differences of two kinds of orange juice beverages including 100% orange juice and orange drink were analyzed and compared, principal component analysis combined with Euclidean distance was adopted to classify two kinds of orange juice beverages, and ideal classification results were obtained. Meanwhile, the orange juice content estimation model was established by using fluorescence spectroscopy combined with partial least squares regression method, and the correlation coefficient R, root mean square error of calibration RMSEC and root mean square error of prediction RMSEP were 0.997, 0.87% and 2.05%, respectively. The experimental results indicate that the calibration model offers comparatively accurate content estimation, which reflect the actual orange juice content in the commercial orange juice beverages. The exploration to classify orange juice beverages was carried out from two aspects of qualitative and quantitative analysis by employing fluorescence spectroscopy combined with chemometrics method, which can provide a new idea for the classification and adulteration detection of commercial orange juice beverages, and also can give certain reference basis for the quality control of orange juice raw material.

  4. Dehydrated melon containing antioxidants and calcium from grape juice

    Directory of Open Access Journals (Sweden)

    Hulda N. M. Chambi

    2016-11-01

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

  5. Determination of naringin and neohesperidin in orange juice by liquid chromatography with UV detection to detect the presence of grapefruit juice: Collaborative Study.

    Science.gov (United States)

    Widmer, W

    2000-01-01

    Fifteen collaborating laboratories were sent 9 samples of citrus juice mixtures as blind duplicates for determination of naringin and neohesperidin by liquid chromatography. Two sample pairs were 100% orange juice and did not contain any naringin or neohesperidin. The remaining 7 sample pairs contained naringin at levels ranging from 3.9 to 46.5 ppm and neohesperidin at levels ranging from 0.14 to 35.6 ppm. Five sample pairs consisted of orange juice mixtures containing 1, 3, and 5% grapefruit juice; 5% sour orange; and 5% K-Early citrus variety. Two sample pairs were orange juice spiked with naringin, neohesperidin, sodium benzoate, and potassium sorbate. Data were received from 13 laboratories. Data from 1 collaborator were eliminated because the method protocol was not followed. Neohesperidin values from another laboratory were also not used because of problems with a coeluting component. Repeatability relative standard deviations ranged from 2.95 to 15.23% for naringin and from 3.00 to 11.74% for neohesperidin. Reproducibility relative standard deviations ranged from 11.34 to 31.94% for naringin and from 10.45 to 26.17% for neohesperidin. The method is reliable for detecting the presence of grapefruit juice in orange juice as indicated by a finding of > or =10 ppm naringin and neohesperidin. The method was adopted First Action by AOAC INTERNATIONAL.

  6. Inhibitory effect of fruit juices on the doxorubicin metabolizing activity of carbonyl reductase 1.

    Science.gov (United States)

    Miura, Takeshi; Nagai, Katsutoshi; Kaneshiro, Shingo; Taketomi, Ayako; Nakabayashi, Toshikatsu; Konishi, Hiroki; Nishinaka, Toru; Terada, Tomoyuki

    2017-03-09

    Doxorubicin, an anthracycline anti-cancer drug, is effective for breast cancer and childhood lymphoma. Chronic cardiotoxicity has been known as a critical adverse effect of doxorubicin and is attributed to its metabolite doxorubicinol produced by carbonyl reductase 1 (CBR1, SDR21C1). Some flavonoids have been reported to act as inhibitors for CBR1, therefore, commercially available juices containing flavonoids are likely to be applicable as a prophylactic treatment against doxorubicin-induced cardiotoxicity by suppression doxorubicinol production. In the study, fruit juices containing flavonoids were investigated on inhibitory effects for CBR1. Recombinant CBR1 protein was subjected to in vitro enzymatic assays with/without juices. An apple juice and a grapefruit juice were selected in the present study as candidates capable of inhibiting CBR1. The enzymatic assays revealed that both juices potently inhibit the CBR1-mediated metabolic conversion of doxorubicin to doxorubicinol in concertation-dependent manners. The concentrations required for obtaining 50% inhibition (IC50) were 0.0012% (v/v) and 0.0014% (v/v) for apple and grapefruit juices, respectively. Additionally, it is worth noting that these juices showed inhibitory effects on doxorubicin metabolism by CBR1 even at very low concentrations (0.0001% (v/v)). An apple juice and a grape fruit juice showed strong inhibitory effects on doxorubicin metabolism by CBR1 in vitro. These results suggest that the intake of flavonoid-containing juices can be promising measure for the protection against doxorubicin-induced cardiac toxicity, enabling patients to keep higher adherence with routine use in light of safety, economic performance and stable supply to market. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

  7. Antiviral effects of black raspberry (Rubus coreanus) juice on foodborne viral surrogates.

    Science.gov (United States)

    Oh, Mi; Bae, Seon Young; Lee, Ji-Hye; Cho, Ki Joon; Kim, Kyung Hyun; Chung, Mi Sook

    2012-10-01

    Abstract Human noroviruses (HuNoVs) are the most frequent cause of foodborne viral gastroenteritis, causing approximately 90% of non-bacterial epidemic outbreaks around the world. Rubus coreanus is a species of black raspberry, rich in polyphenols, and known to exert anti-inflammatory, antibacterial, and antiviral activities. In the present study, the antiviral effects of R. coreanus juice (black raspberry [BRB] juice) on foodborne viral surrogates, murine norovirus-1 (MNV-1) and feline calicivirus-F9 (FCV-F9), were compared with those of cranberry juice, grape juice, and orange juice by plaque assays. Among the four juices tested, BRB juice was the most effective in reducing plaques formation of these viruses. Time-of-addition experiments were designed to determine the mechanism of action of BRB juice on MNV-1 and FCV-F9. The maximal antiviral effect of BRB juice against MNV-1 was observed when it was added to RAW 264.7 cells (mouse leukemic monocyte macrophage cell line) simultaneously with the virus. Pre-treatment of either Crandell Reese Feline Kidney cells or FCV-F9 with BRB juice exhibited significant antiviral activity. The inhibition of viral infection by BRB juice on MNV-1 and FCV-F9 probably occurs at the internalization of virions into the cell or the attachment of the viral surface protein to the cellular receptor. The polyphenol components in BRB (i.e., gallic acid and quercetin), however, did not show any activity against these viruses. Our data provide great promise for the utilization of BRB in the prevention of foodborne viral outbreaks.

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

    OpenAIRE

    2008-01-01

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

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

    Science.gov (United States)

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

    2015-03-18

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

  10. Vortex-assisted surfactant-enhanced emulsification liquid-liquid microextraction for the determination of carbamates in juices by micellar electrokinetic chromatography tandem mass spectrometry.

    Science.gov (United States)

    Moreno-González, David; Huertas-Pérez, José F; García-Campaña, Ana M; Gámiz-Gracia, Laura

    2015-07-01

    A new method based on vortex-assisted surfactant-enhanced-emulsification liquid-liquid microextraction has been developed for the extraction of carbamate pesticides in juice samples prior to their determination by micellar electrokinetic chromatography coupled to tandem mass spectrometry. This sample treatment allowed the satisfactory extraction and the extract clean-up of 25 carbamates from different fruit and vegetal juices (banana, tomato, and peach). In this study, the addition of ammonium perfluorooctanoate in the aqueous sample in combination with vortex agitation, provided very clean extracts with short extraction times. Under optimized conditions, recoveries of the proposed method for these pesticides from fortified juice samples ranged from 81% to 104%, with relative standard deviations lower than 15%. Limits of quantification were between 2.3µgkg(-)(1) and 4.7µgkg(-)(1), showing the high sensitivity of this fast and simple method.

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

    Directory of Open Access Journals (Sweden)

    Daniel R. Machin

    2014-01-01

    Full Text Available Dietary supplementation with pomegranate juice improves isometric strength recovery after unaccustomed eccentric exercise. The purpose of this study was to determine if there is a dose response effect of pomegranate juice supplementation after eccentric exercise isometric strength recovery. Forty-five nonresistance trained, recreationally active men were assigned once-daily pomegranate juice, twice-daily pomegranate juice, or placebo supplementation. On day four of supplementation, 20 min of downhill running and 40 maximal eccentric elbow flexion repetitions were performed. Isometric knee extensor and elbow flexor strength, muscular soreness, and serum myoglobin concentrations were measured prior to exercise and 2, 24, 48, 72, and 96 h after exercise. Throughout the postexercise time period, while isometric knee extensor and elbow flexor strength were similar between once-daily and twice-daily pomegranate juice supplementation groups, isometric strength was significantly higher in pomegranate juice groups than placebo. Knee extensor soreness, elbow flexor soreness, and myoglobin increased in response to exercise but were similar between groups. It is apparent that pomegranate juice supplementation improves strength recovery in leg and arm muscles following eccentric exercise; however, no dose response effect was present. We conclude that once-daily pomegranate juice supplementation is not different from twice-daily supplementation in regards to strength recovery after eccentric exercise.

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

    Science.gov (United States)

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

  13. Severe lactic acidosis associated with juice of the mangosteen fruit Garcinia mangostana.

    Science.gov (United States)

    Wong, Leslie P; Klemmer, Philip J

    2008-05-01

    The tropical mangosteen fruit has long been prized in Southeast Asia for its traditional healing properties. Mangosteen fruit juice is now available in the United States and marketed for its purported health benefits. We describe a case of severe lactic acidosis associated with the use of mangosteen juice as a dietary supplement.

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

    Directory of Open Access Journals (Sweden)

    Tong Zhou

    2017-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Patricia Ritschel

    2014-11-01

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

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

    Directory of Open Access Journals (Sweden)

    Daniel Simões Couto

    2011-12-01

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

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

    Science.gov (United States)

    Zhou, Tong; Zhang, Yu-Jie; Xu, Dong-Ping; Wang, Fang; Zhou, Yue; Zheng, Jie; Li, Ya; Zhang, Jiao-Jiao; Li, Hua-Bin

    2017-01-01

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

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

    NARCIS (Netherlands)

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

    2002-01-01

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

  19. Deconstructing a fruit serving: comparing the antioxidant density of select whole fruit and 100% fruit juices.

    Science.gov (United States)

    Crowe, Kristi Michele; Murray, Elizabeth

    2013-10-01

    Research suggests phytonutrients, specifically phenolic compounds, within fruit may be responsible for the putatively positive antioxidant benefits derived from fruit. Given the prominence of fruit juice in the American diet, the purpose of this research was to assess the antioxidant density of fresh fruit and 100% fruit juice for five commonly consumed fruits and juices and to compare the adequacy of 100% juice as a dietary equivalent to whole fruit in providing beneficial antioxidants. Antioxidant density was measured using an oxygen radical absorbance capacity method on six samples assayed in triplicate for each fruit (grape, apple, orange, grapefruit, pineapple), name-brand 100% juice, and store-brand 100% juice. One-way analysis of variance and Tukey's honestly significant difference or Student t test were used to assess significance (Ppineapple juice was higher than fresh grape or pineapple fruit; however, both fresh grapes and commercial grape juice contained significantly more (Pfiber with approximately 35% less sugar. Copyright © 2013 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  20. 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

    2014-04-28

    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.

  1. 77 FR 23659 - Revocation of Antidumping Duty Order: Certain Orange Juice From Brazil

    Science.gov (United States)

    2012-04-20

    ... duty order on OJ from Brazil. \\1\\ See Initiation of Five-Year (``Sunset'') Review, 76 FR 5563 (Feb. 1, 2011) (Initiation Notice). \\2\\ See Certain Orange Juice From Brazil, 77 FR 22343 (Apr. 13, 2012) (ITC... Orange Juice From Brazil, 52 FR 16426 (May 5, 1987). \\4\\ The Department preliminarily found that...

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

    NARCIS (Netherlands)

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

    2003-01-01

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

  3. Grape Juice as a Bait for Anastrepha suspensa (Diptera: Tephritidae) and Zaprionus indianus (Diptera: Drosophilidae).

    Science.gov (United States)

    Epsky, Nancy D; Gill, Micah A; Mangan, Robert L

    2015-08-01

    In field tests conducted in south Florida to test grape juice as a bait for the Caribbean fruit fly, Anastrepha suspensa Loew, high numbers of Zaprionus indianus Gupta were captured in traps with aqueous grape juice. These experiments included comparisons of grape juice bait with established A. suspensa protein-based baits (ammonium acetate + putrescine lures, or torula yeast) or wine, a bait found previously to be attractive to Z. indianus. Effects of different preservatives (polypropylene glycol, polyethylene glycol, proxel, or sodium tetraborate) and bait age were also tested. Traps with grape juice baits captured more A. suspensa than unbaited traps, but more were captured in traps with grape juice plus preservative baits and the highest numbers were captured in traps containing the established protein-based baits. In contrast, grape juice baits without preservative that were prepared on the day of deployment (0 d) or that were aged for 3-4 d in the laboratory captured the highest numbers of Z. indianus, while solutions that were aged in the laboratory for 6 or 9 d captured fewer. Although these studies found that aqueous grape juice is a poor bait for A. suspensa, we found that actively fermenting aqueous grape juice may be an effective bait for Z. indianus. Published by Oxford University Press on behalf of Entomological Society of America 2015. This work is written by US Government employees and is in the public domain in the US.

  4. 75 FR 60817 - Non-Frozen Concentrated Apple Juice From China

    Science.gov (United States)

    2010-10-01

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

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

    NARCIS (Netherlands)

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

    2013-01-01

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

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

    NARCIS (Netherlands)

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

    2003-01-01

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

  7. Detection thresholds for 2-isopropyl-3-methoxypyrazine in Concord and Niagara grape juice.

    Science.gov (United States)

    Pickering, G J; Karthik, A; Inglis, D; Sears, M; Ker, K

    2008-08-01

    2-isopropyl-3-methoxypyrazine (IPMP) is the compound responsible for the off-flavor known as ladybug taint, which occurs when Harmnonia axyridis beetles become incorporated with the grapes during juice processing. It is also an important grape-derived component of juice flavor in some varieties. The main objective of this study was to determine the orthonasal (ON) and retronasal (RN) detection thresholds for IPMP in juice. The ASTM E679 ascending forced choice method of limits was used to determine detection thresholds for 26 individuals in Concord and Niagara juices. Group best estimate thresholds (BETs) averaged 0.93 ng/L and were 50% and 21% higher in Concord than in Niagara juices for ON and RN evaluation, respectively. Group BETs for IPMP (ng/L) for Concord were ON: 1.11; RN: 1.02 and for Niagara were ON: 0.74; RN: 0.84. Variation in individual detection thresholds was observed, although familiarity with ladybug taint was not associated with individual threshold values. We conclude that humans are very sensitive to IPMP in juice, and that detection thresholds are more strongly influenced by grape variety than evaluation mode. These results may assist juice producers in establishing tolerance levels for IPMP in juice affected by ladybug taint or derived from grapes of suboptimal ripeness.

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

    Directory of Open Access Journals (Sweden)

    Shirley G. Cabrera

    2015-11-01

    Full Text Available It is well known that phenolic compounds and flavonoids have a lot of health benefits. Most current heat treatments especially those that are using too high temperature and longer period of processing produce juice with unacceptable analytical and sensory properties. Thus, microwave heating, ultrasonication and blanching before grape juice processing were employed in this study. Each juice sample was subjected to total phenolics, total flavonoid, total anthocyanin and % radical scavenging activity analysis. Analysis of Variance and Duncan’s multiple range tests were performed using the SAS program. The concentration of total phenolics, total flavonoids, total anthocyanin and % radical scavenging activity of the grape juices treated with microwave heating and ultrasonication increased significantly with increasing treatment time notably at 5 min treatment. It can be noted that all the bioactive contents and % radical scavenging activity were higher in noncold stabilized grape juice than in cold stabilized juices. However, blanching whole grapes for longer period of time before processing resulted in the decrease of all bioactive compounds and % radical scavenging activity both in non-cold stabilized and cold stabilized juice especially at 5 min blanching period. It was also showed that 1 min blanching is more effective in increasing the bioactive compounds of the grape juice as compared to other treatment time.

  9. Regular consumption of fresh orange juice increases human skin carotenoid content.

    Science.gov (United States)

    Massenti, Roberto; Perrone, Anna; Livrea, Maria Antonietta; Lo Bianco, Riccardo

    2015-01-01

    Dermal carotenoids are a good indicator of antioxidant status in the body. This study aimed to determine whether regular consumption of orange juice could increase dermal carotenoids. Two types of orange juice, obtained from regularly (CI) and partially (PRD) irrigated trees, were tested to reveal any possible association between juice and dermal carotenoids. Soluble solids, titratable acidity, and total carotenoids were quantified in the juice; skin carotenoid score (SCS) was assessed by Raman spectroscopy. Carotenoid content was 7.3% higher in PRD than in CI juice, inducing no difference in SCS. In a first trial with daily juice intakes for 25 days, SCS increased linearly (10%) in the individual with higher initial SCS, and exponentially (15%) in the individual with lower initial SCS. In a second trial, SCS showed a 6.5% increase after 18 days of drinking juice every other day, but returned to initial values three days after last intake. Skin carotenoids can be increased by regular consumption of fresh orange juice, while their persistence may depend on the accumulation level, environmental conditions or living habits.

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

    Science.gov (United States)

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

    2014-02-01

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

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

    NARCIS (Netherlands)

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

    2004-01-01

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

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

    OpenAIRE

    Atchara N Phoem; Suphitchaya Chanthachum; Supayang P Voravuthikunchai

    2015-01-01

    Bifidobacterium longum was microencapsulated by extrusion technique and added in fresh milk tofu and pineapple juice. Microencapsulation of B. longum with Eleutherine americana extract, oligosaccharides extract, and commercial fructo-oligosaccharides was assessed for the bacterial survival after sequential exposure to simulated gastric and intestinal juices, and refrigeration storage. Microencapsulated B. longum with the extract and oligosaccharides extract in the food products showed better ...

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

    Science.gov (United States)

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

    2014-02-15

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

  14. Effects of cranberry juice on pharmacokinetics of beta-lactam antibiotics following oral administration.

    Science.gov (United States)

    Li, Meng; Andrew, Marilee A; Wang, Joanne; Salinger, David H; Vicini, Paolo; Grady, Richard W; Phillips, Brian; Shen, Danny D; Anderson, Gail D

    2009-07-01

    Cranberry juice consumption is often recommended along with low-dose oral antibiotics for prophylaxis for recurrent urinary tract infection (UTI). Because multiple membrane transporters are involved in the intestinal absorption and renal excretion of beta-lactam antibiotics, we evaluated the potential risk of pharmacokinetic interactions between cranberry juice and the beta-lactams amoxicillin (amoxicilline) and cefaclor. The amoxicillin-cranberry juice interaction was investigated in 18 healthy women who received on four separate occasions a single oral test dose of amoxicillin at 500 mg and 2 g with or without cranberry juice cocktail (8 oz) according to a crossover design. A parallel cefaclor-cranberry juice interaction study was also conducted in which 500 mg cefaclor was administered with or without cranberry juice cocktail (12 oz). Data were analyzed by noncompartmental methods and nonlinear mixed-effects compartmental modeling. We conclude that the concurrent use of cranberry juice has no significant effect on the extent of oral absorption or the renal clearance of amoxicillin and cefaclor. However, delays in the absorption of amoxicillin and cefaclor were observed. These results suggest that the use of cranberry juice at usual quantities as prophylaxis for UTI is not likely to alter the pharmacokinetics of these two oral antibiotics.

  15. Effects of Cranberry Juice on Pharmacokinetics of β-Lactam Antibiotics following Oral Administration▿

    Science.gov (United States)

    Li, Meng; Andrew, Marilee A.; Wang, Joanne; Salinger, David H.; Vicini, Paolo; Grady, Richard W.; Phillips, Brian; Shen, Danny D.; Anderson, Gail D.

    2009-01-01

    Cranberry juice consumption is often recommended along with low-dose oral antibiotics for prophylaxis for recurrent urinary tract infection (UTI). Because multiple membrane transporters are involved in the intestinal absorption and renal excretion of β-lactam antibiotics, we evaluated the potential risk of pharmacokinetic interactions between cranberry juice and the β-lactams amoxicillin (amoxicilline) and cefaclor. The amoxicillin-cranberry juice interaction was investigated in 18 healthy women who received on four separate occasions a single oral test dose of amoxicillin at 500 mg and 2 g with or without cranberry juice cocktail (8 oz) according to a crossover design. A parallel cefaclor-cranberry juice interaction study was also conducted in which 500 mg cefaclor was administered with or without cranberry juice cocktail (12 oz). Data were analyzed by noncompartmental methods and nonlinear mixed-effects compartmental modeling. We conclude that the concurrent use of cranberry juice has no significant effect on the extent of oral absorption or the renal clearance of amoxicillin and cefaclor. However, delays in the absorption of amoxicillin and cefaclor were observed. These results suggest that the use of cranberry juice at usual quantities as prophylaxis for UTI is not likely to alter the pharmacokinetics of these two oral antibiotics. PMID:19398645

  16. 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.

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

    NARCIS (Netherlands)

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

    2013-01-01

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

  18. Effects of cranberry juice consumption on vascular function in patients with coronary artery disease

    Science.gov (United States)

    Cranberry juice contains polyphenolic compounds that could improve endothelial function and reduce cardiovascular disease risk. The objective was to examine the effects of cranberry juice on vascular function in subjects with coronary artery disease. We completed an acute pilot study with no placebo...

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

    NARCIS (Netherlands)

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

    2004-01-01

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

  20. 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

    ... or vegetable juice. The beverage may be carbonated or noncarbonated, concentrated, full-strength... 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...

  1. Pulsed electric field inactivation of E. coli O157:H7 and surrogate bacteria in orange juice

    Science.gov (United States)

    Introduction: United States FDA juice HACCP rules mandate that orange juice (OJ) processors treat juice for a 5 log reduction of the target pathogen. Thermal pasteurization, however, reduces the sensory characteristics of OJ by removing or altering volatile compounds. Pulsed electric field (PEF) ...

  2. 75 FR 81969 - Certain Non-Frozen Apple Juice Concentrate From the Peoples' Republic of China: Rescission of...

    Science.gov (United States)

    2010-12-29

    ...] Certain Non-Frozen Apple Juice Concentrate From the Peoples' Republic of China: Rescission of Antidumping... (``Department'') is rescinding the administrative review of non-frozen apple juice concentrate from the [[Page... an administrative review on the antidumping order on non-frozen apple juice concentrate from the PRC...

  3. 75 FR 81564 - Certain Non-Frozen Apple Juice Concentrate From the People's Republic of China: Final Results of...

    Science.gov (United States)

    2010-12-28

    ... International Trade Administration Certain Non-Frozen Apple Juice Concentrate From the People's Republic of... shipper review (``NSR'') of the antidumping duty order covering certain non-frozen apple juice concentrate... Fair Value and Antidumping Duty Order: Certain Non-Frozen Apple Juice Concentrate From the People's...

  4. 75 FR 61127 - Non-Frozen Apple Juice Concentrate from the People's Republic of China: Extension of Time Limit...

    Science.gov (United States)

    2010-10-04

    ... International Trade Administration Non-Frozen Apple Juice Concentrate from the People's Republic of China... shipper review of the antidumping duty order on non-frozen apple juice concentrate from the People's... Apple Juice Concentrate from the People's Republic of China: Notice of Preliminary Results of the New...

  5. 75 FR 69628 - Non-Frozen Apple Juice Concentrate From the People's Republic of China: Final Results of Sunset...

    Science.gov (United States)

    2010-11-15

    ...-Frozen Apple Juice Concentrate From the People's Republic of China: Final Results of Sunset Review and... the antidumping duty order on non-frozen apple juice concentrate from the People's Republic of China... apple juice concentrate from the PRC. See Notice of Amended Final Determination of Sales at Less Than...

  6. 75 FR 47270 - Certain Non-Frozen Apple Juice Concentrate from the People's Republic of China: Notice of...

    Science.gov (United States)

    2010-08-05

    ... International Trade Administration (A-570-855) Certain Non-Frozen Apple Juice Concentrate from the People's... Federal Register the antidumping duty order on certain non-frozen apple juice concentrate from the People... Value and Antidumping Duty Order: Certain Non-Frozen Apple Juice Concentrate From the People's Republic...

  7. 76 FR 43344 - Certain Orange Juice From Brazil; Scheduling of a Full Five-Year Review Concerning the...

    Science.gov (United States)

    2011-07-20

    ... COMMISSION Certain Orange Juice From Brazil; Scheduling of a Full Five-Year Review Concerning the Antidumping Duty Order on Certain Orange Juice From Brazil AGENCY: United States International Trade Commission... revocation of the antidumping duty order on certain orange juice from Brazil would be likely to lead...

  8. 76 FR 30197 - Orange Juice From Brazil; Notice of Commission Determination To Conduct a Full Five-Year Review...

    Science.gov (United States)

    2011-05-24

    ... COMMISSION Orange Juice From Brazil; Notice of Commission Determination To Conduct a Full Five-Year Review Concerning the Antidumping Duty Orderon Orange Juice From Brazil AGENCY: United States International Trade... whether revocation of the antidumping duty orderon orange juice from Brazil would be likely to lead...

  9. Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice

    DEFF Research Database (Denmark)

    Stolzenbach, Sandra; Bredie, Wender Laurentius Petrus; Christensen, Rune Haubo Bojesen

    2013-01-01

    The impact of product information and repeated exposure of local apple juice on consumer liking, sensory perception and concept associations was studied. Findings showed that consumers had high expectations towards the studied local apples juices. Consequently, the liking for the local apple juic...

  10. 77 FR 72384 - Lemon Juice From Argentina and Mexico; Scheduling of Full Five-Year Reviews Concerning the...

    Science.gov (United States)

    2012-12-05

    ... COMMISSION Lemon Juice From Argentina and Mexico; Scheduling of Full Five- Year Reviews Concerning the Suspended Investigations on Lemon Juice From Argentina and Mexico. AGENCY: International Trade Commission... termination of the suspended investigations on lemon juice from Argentina and Mexico would be likely to...

  11. Alcoholic fermentation induces melatonin synthesis in orange juice.

    Science.gov (United States)

    Fernández-Pachón, M S; Medina, S; Herrero-Martín, G; Cerrillo, I; Berná, G; Escudero-López, B; Ferreres, F; Martín, F; García-Parrilla, M C; Gil-Izquierdo, A

    2014-01-01

    Melatonin (N-acetyl-5-methoxytryptamine) is a molecule implicated in multiple biological functions. Its level decreases with age, and the intake of foods rich in melatonin has been considered an exogenous source of this important agent. Orange is a natural source of melatonin. Melatonin synthesis occurs during alcoholic fermentation of grapes, malt and pomegranate. The amino acid tryptophan is the precursor of all 5-methoxytryptamines. Indeed, melatonin appears in a shorter time in wines when tryptophan is added before fermentation. The aim of the study was to measure melatonin content during alcoholic fermentation of orange juice and to evaluate the role of the precursor tryptophan. Identification and quantification of melatonin during the alcoholic fermentation of orange juice was carried out by UHPLC-QqQ-MS/MS. Melatonin significantly increased throughout fermentation from day 0 (3.15 ng/mL) until day 15 (21.80 ng/mL) reaching larger amounts with respect to other foods. Melatonin isomer was also analysed, but its content remained stable ranging from 11.59 to 14.18 ng/mL. The enhancement of melatonin occurred mainly in the soluble fraction. Tryptophan levels significantly dropped from 13.80 mg/L (day 0) up to 3.19 mg/L (day 15) during fermentation. Melatonin was inversely and significantly correlated with tryptophan (r = 0.907). Therefore, the enhancement in melatonin could be due to both the occurrence of tryptophan and the new synthesis by yeast. In summary, the enhancement of melatonin in novel fermented orange beverage would improve the health benefits of orange juice by increasing this bioactive compound.

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

    Science.gov (United States)

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

    2015-10-15

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

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

    Science.gov (United States)

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

    2014-10-15

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

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

    DEFF Research Database (Denmark)

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

    2011-01-01

    To evaluate the diagnostic potential of meat juice for early detection of Classical swine fever virus (CSFV), meat juice and serum samples from pigs experimentally infected with different strains of CSFV were compared for virus load. From all samples, viral RNA was extracted by automated procedure...... before real-time reverse transcription polymerase chain reaction analysis was performed. Viral RNA was detected in meat juice, but at a lower level than in corresponding serum. Sensitivity was calculated to 91% and specificity to 97%. Disagreements between meat juice and serum results were found when...... samples originated from pigs infected with low virulence CSFV strains and/or when samples were collected within the first days after infection. In conclusion, while not the first choice for sample material for CSFV diagnosis, meat juice may constitute a useful alternative for herd-based studies or when...

  15. Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage

    Directory of Open Access Journals (Sweden)

    Nelly del Socorro Cruz-Cansino

    2016-06-01

    Full Text Available Abstract The aim of this study was to investigate the effectiveness of ultrasound as a conservation method for the inactivation of Escherichia coli inoculated into cactus pear juices (green and purple. Total soluble solids, pH, titratable acidity, and the kinetics of E. coli in cactus pear juices treated by ultrasound (60%, 70%, 80% and 90% amplitude levels for 1, 3 and 5 min were evaluated over 5 days. Total inactivation was observed in both fruit juices after 5 min of ultrasound treatment at most amplitude levels (with the exception of 60% and 80%. After one and two days of storage, the recovery of bacteria counts was observed in all cactus pear juices. Ultrasound treatment at 90% amplitude for 5 min resulted in non-detectable levels of E. coli in cactus pear juice for 2 days. The parameters of pH, titratable acidity and soluble solids were unaffected.

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

    Directory of Open Access Journals (Sweden)

    Ximena Araneda

    2014-09-01

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

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

    Directory of Open Access Journals (Sweden)

    Atchara N. Phoem

    2015-04-01

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

  18. 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.

  19. Characterization of paprika (Capsicum annuum) extract in orange juices by liquid chromatography of carotenoid profiles.

    Science.gov (United States)

    Mouly, P P; Gaydou, E M; Corsetti, J

    1999-03-01

    The carotenoid pigment profiles of authentic pure orange juices from Spain and Florida and an industrial paprika (Capsicum annuum) extract used for food coloring were obtained using reversed-phase liquid chromatography with a C18 packed column and an acetone/methanol/water eluent system. The procedure involving the carotenoid extraction is described. Both retention times and spectral properties using photodiode array detection for characterization of the major carotenoids at 430 and 519 nm are given. The influence of external addition of tangerine juice and/or paprika extract on orange juice color is described using the U.S. Department of Agriculture scale and adulterated orange juice. The procedure for quantitation of externally added paprika extract to orange juice is investigated, and the limit of quantitation, coefficient of variation, and recoveries are determined.

  20. THERMOSTABILITY OF ANTIOXIDANT AND DETERIORATIVE ENZYMES FROM SOURSOP AND CASHEW APPLE JUICES

    Directory of Open Access Journals (Sweden)

    MARCELA CRISTINA RABELO

    2016-01-01

    Full Text Available ABSTRACT This work aimed to evaluate the thermostability of antioxidant (superoxide dismutase - SOD, catalase - CAT and ascorbate peroxidase - APX and deteriorative (guaiacol peroxidase - G-POD, polyphenoloxidase - PPO, pectin-methylesterase - PME and polygalacturonase - PG enzymes from soursop and cashew apple juices. Juices were prepared homogenizing ripe fruit pulps and submitting to different thermal treatments (55, 65, 75, 85 and 95°C for different time period (1, 3, 5, 10, 15, 20 and 30 min then enzymatic activities were evaluated. The treatments at 55°C for soursop juice and at 75°C for cashew apple juice presented the best results, considering the low residual activities for deteriorative enzymes and the retained activity of SOD. Our results suggest appropriate technological condition to thermal processing from soursop and cashew apple juice whereby ensuring quality beyond their functionality.

  1. Clinical evaluation of Moro (Citrus sinensis (L.) Osbeck) orange juice supplementation for the weight management.

    Science.gov (United States)

    Cardile, Venera; Graziano, Adriana Carol Eleonora; Venditti, Alessandro

    2015-01-01

    In the last years, several studies have recently evaluated the beneficial effects of red orange juice (Citrus sinensis (L.) Osbeck) and its active components in weight management and obesity. Moro orange is a cultivar of red orange, particularly rich in active compounds such as anthocyanins, hydroxycinnamic acids, flavone glycosides and ascorbic acid, which displays anti-obesity effects in in vitro and in vivo studies. In this clinical study, the effect of a Moro juice extract (Morosil(®), 400 mg/die) supplementation was evaluated in overweight healthy human volunteers for 12 weeks. Results showed that Moro juice extract intake was able to induce a significant reduction in body mass index (BMI) after 4 weeks of treatment (p juice have a synergistic effect on fat accumulation in humans and Moro juice extract can be used in weight management and in the prevention of human obesity.

  2. Volunteer stratification is more relevant than technological treatment in orange juice flavanone bioavailability.

    Science.gov (United States)

    Tomás-Navarro, María; Vallejo, Fernando; Sentandreu, Enrique; Navarro, Jose L; Tomás-Barberán, Francisco A

    2014-01-01

    The effect of two technological treatments on orange juice flavanone bioavailability in humans was assessed. Processing affected flavanone solubility and particle size of the cloud. Volunteers were stratified in high, medium, and low urinary excretion capabilities. Flavanones from high-pressure homogenized juice showed better absorption than those of conventional pasteurized juice in high excretors. These differences were not observed in medium and low excretors. High flavanone excretors took advantage of the high-pressure homogenization juice attributes (smaller cloud particle size) and showed an improved absorption/excretion. Stratification of the individuals by their excretion capability is more relevant than technological treatments in terms of flavanone bioavailability. This stratification should be considered in clinical studies with citrus juices and extracts as it could explain the large interindividual variability that is often observed.

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

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    Hatamipour Mohammad Sadegh

    2015-09-01

    Full Text Available Sweet sorghum juice and traditional ethanol substrate i.e. sugarcane molasses were used for ethanol production in this work. At the end of the fermentation process, the sweet sorghum juice yielded more ethanol with higher ethanol concentration compared to sugarcane molasses in all experiments. The sweet sorghum juice had higher cell viability at high ethanol concentrations and minimum sugar concentration at the end of the fermentation process. The ethanol concentration and yield were 8.9% w/v and 0.45 g/g for sweet sorghum in 80 h and 6.5% w/v and 0.37 g/g for sugarcane molasses in 60 h, respectively. The findings on the physical properties of sweet sorghum juice revealed that it has better physical properties compared to sugarcane molasses, resulting to enhanced performance of sweet sorghum juice for ethanol production

  4. Applications of microencapsulated Bifidobacterium longum with Eleutherine americana in fresh milk tofu and pineapple juice.

    Science.gov (United States)

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

    2015-04-01

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

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

    Science.gov (United States)

    Jella; Rouseff; Goodner; Widmer

    1998-01-19

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

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

    Directory of Open Access Journals (Sweden)

    Carmen R. Pop

    2015-11-01

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

  7. Outbreak of Salmonella serotype Anatum infection associated with unpasteurized orange juice.

    Science.gov (United States)

    Krause, G; Terzagian, R; Hammond, R

    2001-12-01

    In March 1999, a patient was infected with Salmonella serotype Anatum after having consumed unpasteurized orange juice from a manufacturer in Florida. We conducted a cohort study among customers of the manufacturer, performed pulsed-field gel electrophoresis (PFGE) on isolates, and inspected the manufacturing plant. Surveillance data identified three additional patients infected with Salmonella Anatum showing indistinguishable or closely related PFGE patterns. Three of the four patients had consumed orange juice from the same manufacturer. In the cohort study, 6 of 68 persons (9%) who consumed orange juice and/or orange ice cream from the manufacturer were ill, compared with 1 of 47 (2%) who did not. A positive antigen test for Salmonella species and coliform growth in juice samples taken from the production line suggested contamination during the manufacturing process. Commercially produced orange juice should be pasteurized or otherwise processed to achieve equivalent reduction of pathogens.

  8. Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage.

    Science.gov (United States)

    Cruz-Cansino, Nelly Del Socorro; Reyes-Hernández, Isidro; Delgado-Olivares, Luis; Jaramillo-Bustos, Diana Pamela; Ariza-Ortega, José Alberto; Ramírez-Moreno, Esther

    2016-01-01

    The aim of this study was to investigate the effectiveness of ultrasound as a conservation method for the inactivation of Escherichia coli inoculated into cactus pear juices (green and purple). Total soluble solids, pH, titratable acidity, and the kinetics of E. coli in cactus pear juices treated by ultrasound (60%, 70%, 80% and 90% amplitude levels for 1, 3 and 5min) were evaluated over 5 days. Total inactivation was observed in both fruit juices after 5min of ultrasound treatment at most amplitude levels (with the exception of 60% and 80%). After one and two days of storage, the recovery of bacteria counts was observed in all cactus pear juices. Ultrasound treatment at 90% amplitude for 5min resulted in non-detectable levels of E. coli in cactus pear juice for 2 days. The parameters of pH, titratable acidity and soluble solids were unaffected.

  9. Effect of pectolytic enzyme preparations on the phenolic composition and antioxidant activity of asparagus juice.

    Science.gov (United States)

    Sun, Ting; Tang, Juming; Powers, Joseph R

    2005-01-12

    Commercial pectolytic enzymes were investigated for their influence on phenolics and antioxidant activities of asparagus juice. The antioxidant activity of asparagus juice was analyzed according to 2,2'-diphenyl-l-picrylhydrazyl and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) methods. The enzymes, with the exception of pectinase from Rhizopus sp., contained rutinase, which hydrolyzed rutin to quercetin. Asparagus juice treated with Viscozyme had the highest quercetin content without exhibiting a significant increase in the antioxidant activity. For a pectinase from Aspergillus niger, the antioxidant activity of asparagus juice was markedly reduced. Caution should be paid in the selection of pectolytic enzyme preparations for production of antioxidant activity-rich juice.

  10. The ESA JUICE mission: the Science and the Science Operations

    Science.gov (United States)

    Lorente, Rosario; Altobelli, Nicolas; Vallat, Claire; Munoz, Claudio; Andres, Rafael; Cardesin, Alejandro; Witasse, Olivier; Erd, Christian

    2017-04-01

    JUICE - JUpiter ICy moons Explorer - is the first large mission in the ESA Cosmic Vision 2015-2025 programme [1]. The mission was selected in May 2012 and adopted in November 2014. The implementation phase started in July 2015, following the selection of the prime industrial contractor, Airbus Defense and Space (Toulouse, France). Due to launch in May 2022 and arrival at Jupiter in October 2029, it will spend almost three years making detailed observations of the Jovian system, with a special focus on the planet itself, its giant magnetosphere, and the three icy moons: Ganymede, Callisto and Europa. In August 2032, JUICE will then orbit Ganymede for at least ten months. The first goal of JUICE is to characterize the conditions that might have led to the emergence of habitable environments among the Jovian satellites, with special emphasis on the three giant icy worlds, likely hosting internal oceans [2]. The second goal is to explore the Jupiter system as an archetype of gas giants. Focused studies of Jupiter's atmosphere and magnetosphere, and their interaction with the Galilean satellites will further enhance our understanding of the evolution and dynamics of the Jovian system. The JUICE payload consists of 10 state-of-the-art instruments plus one experiment that uses the spacecraft telecommunication system with ground-based instruments. This payload is capable of addressing all of the mission's science goals [1,2]. A remote sensing package includes imaging (JANUS) and spectral-imaging capabilities from the ultraviolet to the sub-millimetre wavelengths (MAJIS, UVS, SWI). A geophysical package consists of a laser altimeter (GALA) and a radar sounder (RIME) for exploring the surface and subsurface of the moons, and a radio science experiment (3GM) to probe the atmospheres of Jupiter and its satellites and to perform measurements of the gravity fields. An in situ package comprises a powerful suite to study plasma and neutral gas environments (PEP) with remote

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

    Directory of Open Access Journals (Sweden)

    Nicoleta Andreea NEACŞU

    2015-06-01

    Full Text Available : If at the beginning package was considered simply a package that contained a product, now due to the development and modernization of the trade, it is a very valuable component of the marketing policy, being a carrier of messages to the consumer. Classic design elements that are included in any packaging refer to shape, color and graphics. The Romanian Juices Market was marked by originality and innovation in terms of packaging design elements. Thus, from 1998 until now the following have appeared: the first wide mouth square bottle, the first sport opening head PET bottle for Prigat Active, the first opening gable top box produced in our country.

  12. Obtaining lipases from byproducts of orange juice processing.

    Science.gov (United States)

    Okino-Delgado, Clarissa Hamaio; Fleuri, Luciana Francisco

    2014-11-15

    The presence of lipases was observed in three byproducts of orange juice processing: peel, core and frit. The enzymes were characterised biochemically over a wide pH range from neutral (6-7) to alkaline (8-9). The optimal temperature for the activity of these byproducts showed wide range at 20°C to 70°C, indicating fairly high thermostability. The activities were monitored on p-NP-butyrate, p-NP-laurate and p-NP-palmitate. For the first time, lipase activity was detected in these residues, reaching 68.5 lipase U/g for the crude extract from fractions called frit.

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

    Science.gov (United States)

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

    1996-12-01

    The Orange Juice Clock, in which a galvanic cell is made from the combination of a magnesium strip, a copper strip, and juice in a beaker, has been a popular classroom, conference, and workshop demonstration for nearly 10 years. It is widely enjoyed because it shows visually how chemistry - or more precisely, electrochemistry - is responsible for the very common phenomenon of a clock ticking. The chemistry of the process can also be understood on a variety of levels, from middle school (simple electron flow in a circuit, Ohm's law) and high school (reduction/oxidation and standard cell potentials) to first-year college (cell potential at nonideal conditions) and graduate school courses (overpotential and charge transfer across interfaces.) The discussion that follows considers the recent history, chemistry, and educational uses of the demonstration. The History The demonstration was devised by one of us (PK) in 1986, after reading an activity in Hubert Alyea's 1947 compendium of chemical demonstrations from this Journal (1). In that activity, Alyea hooked a magnesium strip to the negative battery terminal of an electric bell and hooked a copper strip to the positive terminal. He placed the loose ends of the strips into a 1M 2SO4 solution and the bell rang. After trying the demonstration, it seemed to make sense to modify the electrolyte to orange juice because it is safe, readily available, and would be a mixture in which the magnesium would oxidize more slowly than in sulfuric acid. Further, a clock was substituted for the bell because a clock is easier on the ears than a bell. A video of the orange-juice clock setup is given as Figure 1. Figure 1.The orange juice clock set up. Video of orange juice clock was filmed and editted by Jerry Jacobson at the University of Wisconsin - Madison. The apparatus was presented in 1987 as part of a teacher workshop led by Irwin Talesnick, then of Queen's University in Canada. Talesnick, whose distinguished career has been

  14. Comparison of in vivo toxicity, antioxidant and immunomodulatory activities of coconut, nipah and pineapple juice vinegars.

    Science.gov (United States)

    Mohamad, Nurul Elyani; Keong Yeap, Swee; Beh, Boon Keen; Romli, Muhammad Firdaus; Yusof, Hamidah Mohd; Kristeen-Teo, Ye Wen; Sharifuddin, Shaiful Adzni; Long, Kamariah; Alitheen, Noorjahan Banu

    2017-06-20

    Vinegar is widely used as a food additive, in food preparation and as a food supplement. This study compared the phenolic acid profiles and in vivo toxicities, and antioxidant and immunomodulatory effects of coconut, nipah and pineapple juice vinegars, which were respectively prepared via a two-step fermentation using Saccharomyces cerevisiae 7013 INRA and Acetobacter aceti vat Europeans. Pineapple juice vinegar, which had the highest total phenolic acid content, also exhibited the greatest in vitro antioxidant capacity compared to coconut juice and nipah juice vinegars. Following acute and sub-chronic in vivo toxicity evaluation, no toxicity and mortality were evident and there were no significant differences in the serum biochemical profiles between mice administered the vinegars versus the control group. In the sub-chronic toxicity evaluation, the highest liver antioxidant levels were found in mice fed with pineapple juice vinegar, followed by coconut juice and nipah juice vinegars. However, compared to the pineapple juice and nipah juice vinegars, the mice fed with coconut juice vinegar, exhibited a higher population of CD4(+) and CD8(+) T-lymphocytes in the spleen, which was associated with greater levels of serum interleukin-2 and interferon-γ cytokines. Overall, the data suggested that not all vinegar samples cause acute and sub-chronic toxicity in vivo. Moreover, the in vivo immunity and organ antioxidant levels were enhanced, to varying extents, by the phenolic acids present in the vinegars. The results obtained in this study provide appropriate guidelines for further in vivo bioactivity studies and pre-clinical assessments of vinegar consumption. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

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

    Directory of Open Access Journals (Sweden)

    Bansode.D.S.

    2012-11-01

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

  16. Multitude potential of wheatgrass juice (Green Blood: An overview

    Directory of Open Access Journals (Sweden)

    Swati Padalia

    2010-01-01

    Full Text Available Wheatgrass is the young grass of the common wheat plant Triticum aestivum Linn., family Poeaceae (Graminae. It is commonly known as the "green blood" due to its high chlorophyll content which accounts for 70% of its chemical constituents. It contains a plethora of vitamins, minerals, amino acids and vital enzymes like superoxide dismutase and cytochrome oxidase. The vitamin content makes it an important adjuvant in anti-allergic and anti-asthmatic treatment, while the enzymes play a pivotal role in the anticancer approach of this herbal drug. A notable feature of the wheatgrass juice is its bioflavonoid content which are the naturally occurring antioxidants and ac-count for many of its clinical utilities such as management of inflammatory bowel disease and as a general detoxi-fier. However, the most remarkable feature of the wheatgrass juice is its high chlorophyll content. Chlorophyll bears structural similarity to hemoglobin and has been found to regenerate or act as a substitute of hemoglobin in hemoglobin deficiency conditions. This might be the reason behind the utility of wheatgrass in clinical conditions like thalassemia and hemolytic anemia. The present article focuses onto the various studies emphasizing the multi-tude potentials of wheatgrass.

  17. Maturation evolution of chardonnay grape for juice preparation

    Directory of Open Access Journals (Sweden)

    Bender Angelica

    2016-01-01

    Full Text Available This study aims to evaluate the evolution of the maturation of the “Chardonnay” grape variety for the preparation of juices and its adequacy to the current legislation. Grapes from the 2015 harvest from São Lourenço do Sul-RS were used. The experimental design was completely randomized in a factorial design, with the treatment factor being the maturation stages. The physicochemical analysis of titratable acidity, soluble solids, relative density, total sugar, alcohol content, volatile acidity and SS/TA ratio were carried out in EPAGRI – Agricultural Research and Rural Extension Company of Santa Catarina, in the Videira Experimental Station (Videira SC/Brazil. Statistical analysis of the maturation stages was given by linear regression models. When comparing the maturation points of 17∘Brix and 19∘Brix to 15∘Brix, volatile acidity and alcohol content did not fit to the model, while the other tested variables fit properly. Elaborated juices had a decrease in titratable acidity and percentage increments for soluble solids, SS/TA ratio and total sugars for the harvest points at 17 and 19∘Brix. For 15∘Brix and 17∘Brix, nonconformity was observed with the identity and quality standards in relation to soluble solids and SS/TA ratio and relative density. At maturation point 19∘Brix all variables were found to be consistent.

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

    Directory of Open Access Journals (Sweden)

    Luiz Henrique Fasolin

    2012-09-01

    Full Text Available The potential use of soybean soluble polysaccharide (SSPS as a stabilizer in acidic beverages was evaluated using rheological and stability studies. For this purpose, soy-based beverages were formulated with soy protein isolate (SPI and soursop juice due to the low stability of this kind of dispersion. The influences of the concentrations of soybean soluble polysaccharide, calcium chloride, and soy protein isolate on the stability and rheology of soursop juice were evaluated using a factorial experimental design. Interactions between the concentrations of soybean soluble polysaccharide and soy protein isolate exerted a positive effect on the maximum Newtonian viscosity. The stability was positively influenced by the soybean soluble polysaccharide and soy protein isolate concentrations, but the interactions between soy protein isolate and CaCl2 also affected the sedimentation index. These results suggest that soybean soluble polysaccharide is effective in stabilizing fibers and proteins in acidic suspensions due to the increase in viscosity and steric effect caused by the formation of complexes between the soybean soluble polysaccharide and soy protein isolate.

  19. The Analgesic Effect of Pineapple Fruit Juice on Mice

    Directory of Open Access Journals (Sweden)

    Ainul Atiqah binti Hilmi

    2014-08-01

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

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

    Directory of Open Access Journals (Sweden)

    Marco Pinna

    2014-01-01

    Full Text Available The beneficial effects of beetroot juice supplementation (BJS have been tested during cycling, walking, and running. The purpose of the present study was to investigate whether BJS can also improve performance in swimmers. Fourteen moderately trained male master swimmers were recruited and underwent two incremental swimming tests randomly assigned in a pool during which workload, oxygen uptake (VO2, carbon dioxide production (VCO2, pulmonary ventilation (VE, and aerobic energy cost (AEC of swimming were measured. One was a control swimming test (CSW and the other a swimming test after six days of BJS (0.5l/day organic beetroot juice containing about 5.5 mmol of NO3−. Results show that workload at anaerobic threshold was significantly increased by BJS as compared to the CSW test (6.3 ± 1 and 6.7 ± 1.1 kg during the CSW and the BJS test respectively. Moreover, AEC was significantly reduced during the BJS test (1.9 ± 0.5 during the SW test vs. 1.7 ± 0.3 kcal·kg−1·h−1 during the BJS test. The other variables lacked a statistically significant effect with BJS. The present investigation provides evidence that BJS positively affects performance of swimmers as it reduces the AEC and increases the workload at anaerobic threshold.

  1. Fermented orange juice: source of higher carotenoid and flavanone contents.

    Science.gov (United States)

    Escudero-López, Blanca; Cerrillo, Isabel; Herrero-Martín, Griselda; Hornero-Méndez, Damaso; Gil-Izquierdo, Angel; Medina, Sonia; Ferreres, Federico; Berná, Genoveva; Martín, Francisco; Fernández-Pachón, Maria-Soledad

    2013-09-18

    The intake of bioactive compounds and moderate alcohol decreases the risk of cardiovascular diseases. These effects could be joined in a beverage created by a controlled alcoholic fermentation of orange juice. The influence of controlled alcoholic fermentation on the bioactive compound profile of orange juice has not been previously evaluated, and this is the purpose of the present study. Total and individual flavanones and carotenoids significantly increased throughout the fermentation. The reason for this was an enhanced extraction of these compounds from the pulp. Besides, the potential bioavailability of flavanones increased due to a higher content of hesperetin-7-O-glucoside (2-fold higher at the end of the fermentation process). Ascorbic acid did not undergo a significant change, and only total phenolics decreased. Antioxidant capacity was also evaluated. TEAC and FRAP values remained constant throughout the process. However, ORAC and DPPH values significantly increased. Correlation analysis concluded that the increase in ORAC and DPPH values could be due to enhancement of flavanones.

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

    Science.gov (United States)

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

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

  3. Bacteriological profile of pancreatic juice in patients with chronic pancreatitis.

    Science.gov (United States)

    Parida, Salil Kumar; Pottakkat, Biju; Raja, Kalayarasan; Vijayahari, Ranjit; Lakshmi, Chandrasekharan Padma

    2014-09-28

    Information regarding the association of bacteria in the pancreatic fluid in patients with chronic pancreatitis is limited. This study was designed to analyze the prevalence of bacteria in pancreatic juice in patients with chronic pancreatitis and the association of positive pancreatic fluid culture with pre-operative and post-operative parameters. All patients with chronic pancreatitis who underwent operation from November 2011 to October 2013 were prospectively included in the study. Intra-operatively pancreatic duct fluid was collected and sent for culture sensitivity in all patients. The bacteriology of the fluid was analyzed and was correlated with preoperative, intraoperative and postoperative parameters. A total of 26 patients were analyzed. Two patients underwent endoscopic retrograde cholangio-pancreatography (ERCP) preoperatively. Bacteria was present in pancreatic duct fluid in 11 (42%) patients. Both patients who underwent ERCP had positive cultures. Most common organism observed was Escherichia coli (6/11, 55%) followed by Klebsiella pneumonia (3/11, 27%). Five patients with positive culture developed wound infection. Bacteria isolated from the wound were similar to pancreatic fluid. Bacteria is commonly present in the pancreatic juice in patients with chronic pancreatitis and its presence may have an effect on the post-operative infections following operations. Based on the pancreatic fluid culture results appropriate antibiotic can be given to the patients who will develop septic complications following surgery. Role of bacteria in the pathogenesis of the chronic calcific pancreatitis needs to be investigated in future studies.

  4. Colour and carotenoid changes of pasteurised orange juice during storage.

    Science.gov (United States)

    Wibowo, Scheling; Vervoort, Liesbeth; Tomic, Jovana; Santiago, Jihan Santanina; Lemmens, Lien; Panozzo, Agnese; Grauwet, Tara; Hendrickx, Marc; Van Loey, Ann

    2015-03-15

    The correlation of carotenoid changes with colour degradation of pasteurised single strength orange juice was investigated at 20, 28, 35 and 42°C for a total of 32 weeks of storage. Changes in colour were assessed using the CIELAB system and were kinetically described by a zero-order model. L(∗), a(∗), b(∗), ΔE(∗), Cab(∗) and hab were significantly changed during storage (pcolour parameters were 64-73 kJ mol(-1). Several carotenoids showed important changes and appeared to have different susceptibilities to storage. A decrease of β-cryptoxanthin was observed at higher temperatures, whereas antheraxanthin started to decrease at lower temperatures. Depending on the time and temperature, changes in carotenoids could be due to isomerisation reactions, which may lead to a perceptible colour change. Although the contribution of carotenoids was recognised to some extent, other reactions seem of major importance for colour degradation of orange juice during storage.

  5. Analysis of Gastric Juice in Acid Peptic Diseases

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    Prasad V. Khodke , , ,

    2015-01-01

    Full Text Available Background: Peptic ulcer disease is an imbalance between offensive and defensive gastric factors. A bacterium called Helicobacter pylori has been considered a major causative agent for gastric and duodenal ulcers. This is a major cause of mortality in developing countries. Aims and Objectives:The aim of this study was to assess the biochemical parameters in gastric juice of acid peptic disease patients (Study Group and normal healthy individuals (Control Group in humans. Material and Methods: A total of 70 patients suffering peptic ulcer disease with H. pylori infection and 15 non-infected individuals were chosen as control group. Results: We observed an increased significant level (p<0.05 in pH, b-glucuronidase activity, malondialdehyde (MDA and superoxide dismutase (SOD as well as catalase(CAT levels in gastric juice and decrease significant level (p<0.05 in pepsin activity, urea, mucin and nitric oxide level. Conclusion: The present study showed variations in levels of MDA, b-glucuronidase, SOD, CAT activities, pepsin, mucin urea and nitric oxide. Therefore these parameters can be used as additional parameters for diagnosis and prognosis of acid peptic diseases. These can be used by clinicians to adopt treatment strategies in betterment of acid peptic disease patients.

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

    Science.gov (United States)

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

    1991-06-01

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

  7. Nonthermal processing of orange juice using a pilot-plant scale supercritical carbon dioxide system with a gas-liquid metal contactor

    Science.gov (United States)

    To evaluate the effect of pilot-plant scale, non-thermal supercritical carbon dioxide (SCCO2) processing on the safety and the quality of orange juice (OJ), SCCO2 processed juice was compared with untreated fresh juice and equivalently thermal processed juice in terms of lethality. SCCO2 processing ...

  8. Orange and apple juice greatly reduce the plasma concentrations of the OATP2B1 substrate aliskiren

    Science.gov (United States)

    Tapaninen, Tuija; Neuvonen, Pertti J; Niemi, Mikko

    2011-01-01

    AIM The aim of this study was to investigate the effects of orange juice and apple juice on the pharmacokinetics and pharmacodynamics of aliskiren. METHODS In a randomized crossover study, 12 healthy volunteers ingested 200 ml of orange juice, apple juice or water three times daily for 5 days. On day 3, they ingested a single 150-mg dose of aliskiren. Plasma aliskiren concentrations were measured up to 72 h, its excretion into urine up to 12 h and plasma renin activity up to 24 h. RESULTS Orange and apple juice reduced aliskiren peak plasma concentrations by 80% (95% CI 63%, 89%, P juice correlated with aliskiren AUC during the water phase (r = 0.98, P juice and apple juice phases, respectively, than during the water phase (P juice and apple juice greatly reduce the plasma concentrations and renin-inhibiting effect of aliskiren, probably by inhibiting its OATP2B1-mediated influx in the small intestine. Concomitant intake of aliskiren with orange or apple juice is best avoided. PMID:21204914

  9. Vegetable and fruit juice enhances antioxidant capacity and regulates antioxidant gene expression in rat liver, brain and colon.

    Science.gov (United States)

    Yuan, Linhong; Liu, Jinmeng; Zhen, Jie; Xu, Yao; Chen, Shuying; Halm-Lutterodt, Nicholas Van; Xiao, Rong

    2017-01-01

    To explore the effect of fruit and vegetable (FV) juice on biomarkers of oxidative damage and antioxidant gene expression in rats, 36 adult male Wistar rats were randomly divided into control, low FV juice dosage or high FV juice dosage treatment groups. The rats were given freshly extracted FV juice or the same volume of saline water daily for five weeks. After intervention, serum and tissues specimens were collected for biomarker and gene expression measurement. FV juice intervention increased total antioxidant capacity, glutathione, vitamin C, β-carotene, total polyphenols, flavonoids levels andglutathione peroxidaseenzyme activity in rat serum or tissues (p juice intervention caused reduction of malondialdehyde levels in rat liver (p juice to improve the antioxidant capacity and to prevent the oxidative damage in liver, brain and colon.

  10. 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

    the average carbohydrate levels in the employed fruit juices. None of the fruit juices were found to affect the activities of antioxidant enzymes in red blood cells or hepatic glutathione S-transferase. Hepatic quinone reductase activity, on the other hand, was significantly increased by grape-fruit juice....../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...

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

    Science.gov (United States)

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

    2015-04-15

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

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

    DEFF Research Database (Denmark)

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

    2001-01-01

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

  13. Production of a low calorie mandarin juice by enzymatic conversion of constituent sugars to oligosaccharides and prevention of insoluble glucan formation.

    Science.gov (United States)

    Nguyen, Thi Thanh Hanh; Cho, Jae-Young; Seo, Ye-Seul; Woo, Hye-Jin; Kim, Hwa-Kyoung; Kim, Ghahyun J; Jhon, Deok-Young; Kim, Doman

    2015-03-01

    Over 99% of sucrose in mandarin juice (57.1 g/l in original juice to 428.4 g/l in concentrated juice) was enzymatically converted to glucooligosaccharides using 3 U dextransucrase/ml prepared from Leuconostoc mesenteroides at 28 °C. The oligosaccharide synthesis yields were 51 and 47% for the original and the concentrated mandarin juice, respectively. The degree of polymerization of oligosaccharides in the enzyme-modified juice was 2-7. Calories in the original and modified mandarin juice were 433 and 301 kcal/l (30.5% reduction). Compared with the original juice, the enzyme-modified juice showed 82% decrease of insoluble glucan formation by mutansucrase from Streptococcus mutans. A sensory evaluation of the juices revealed that the original and modified mandarin juices had sweetness values of 4.5 and 4.9 and the same values for overall acceptability.

  14. Pharmacological manipulation of gastric juice: thrombelastographic assessment and implications for treatment of gastrointestinal haemorrhage.

    Science.gov (United States)

    Patchett, S E; O'Donoghue, D P

    1995-03-01

    The impairment of formation and maintenance of a formed fibrin clot contributes to the prolonged bleeding and high incidence of rebleeding in upper gastrointestinal haemorrhage. To investigate the basis for the use of drug therapy in gastric bleeding, this study used thrombelastography to determine the effects of pharmacological manipulation of gastric juice on coagulation and fibrinolysis. The thrombelastograph is a mechanical device that provides a visual assessment of all stages of coagulation and fibrinolysis. The effects of fresh and pharmacologically changed gastric juice was assessed after its addition to fresh whole blood in the thrombelastograph cuvette. Pharmacological manipulation was achieved through alkalisation or through addition of tranexamic acid, aprotinin, or sucralfate. Fresh gastric juice delayed clot formation, decreased maximum clot amplitude, and stimulated clot lysis. Alkalisation inhibited the lytic effects of fresh gastric juice and improved the induced abnormalities in coagulation. Tranexamic acid partially inhibited gastric juice induced clot lysis but did not exhibit a beneficial effect on coagulation. Sucralfate, and to a lesser extent aprotinin significantly inhibited fibrinolysis but exacerbated the detrimental effect of gastric juice on the parameters of coagulation. Alkalisation of gastric juice reduces the adverse effect on coagulation and fibrinolysis. Tranexamic acid, aprotinin, and sucralfate can all reduce or inhibit clot lysis, but the adverse effects on clot formation may outweigh any potential benefit in the treatment of gastrointestinal bleeding.

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

    Directory of Open Access Journals (Sweden)

    Anamaria Pop

    2014-05-01

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

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

    Science.gov (United States)

    Jo, Cheorun; Ahn, Dong Uk; Lee, Kyung Haeng

    2012-08-01

    Due to the popularity of health effects upon intake of fresh fruits and vegetables, the demand for fresh vegetables and fruit juices has rapidly increased. However, currently, washing is the only procedure for reducing contaminated microorganisms, which obviously limits the shelf-life of fresh vegetable juice (less than 3 days). In this study, we examined the effects of irradiation on the microbiological, chemical and sensory properties of ashitaba and kale juices for industrial application and possible shelf-life extension. Freshly made ashitaba and kale juices already had 2.3×105 and 9.5×104 CFU/mL, respectively. Irradiation of 5 kGy induced higher than 2 decimal reductions in the microbial level, which was consistently maintained during storage for 7 days under refrigerated conditions. Total content of ascorbic acid in vegetable juice decreased upon irradiation in a dose-dependent manner. However, the content of flavonoids did not change, whereas that of polyphenols increased upon irradiation. In sensory evaluation, the ashitaba and kale juices without irradiation (control) scored lower than the irradiated samples after 1 and 3 days, respectively. This study confirms that irradiation is an effective method for sterilizing fresh vegetable juice without compromising sensory property, which cannot be subjected to heat pasteurization due to changes in the bioactivities of the products.

  17. Chicken Juice Enhances Surface Attachment and Biofilm Formation of Campylobacter jejuni

    Science.gov (United States)

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

    2014-01-01

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

  18. Effect of ultrasound and enzymatic pre-treatment on yield and properties of banana juice.

    Science.gov (United States)

    Bora, Sandhan Jyoti; Handique, Jyotishman; Sit, Nandan

    2017-07-01

    Effect of ultrasound and enzymatic pre-treatments with cellulase and pectinase on yield and properties of banana juice were investigated. A two-level full factorial design was employed. The factors selected were ultrasonication time (0 and 30min), cellulase concentration (0 and 0.2%) and pectinase concentration (0 and 0.2%). The responses studied were yield, viscosity, clarity, total soluble solids (TSS) and pH. It was observed that pectinase was more effective in increasing the yield of juice compared to cellulase. Ultrasonic pre-treatment alone did not significantly increase the yield of juice. When ultrasound was combined with pre-treatment with both the enzymes maximum yield of 89.40% was obtained compared to 47.30% in the control. The viscosity of the juice decreased with addition of enzymes and with application of ultrasound. The clarity of the juice was not affected by cellulase treatment, but improved with pectinase treatment. Ultrasonication alone was found to be more effective than pectinase or cellulase treatment in improving the clarity of the juice. The TSS increased with enzymatic treatment, ultrasonication and their combination. pH was not affected by treatment type, but was found to be lower for the treated juices. Significant correlations were observed between the various responses. Copyright © 2017 Elsevier B.V. All rights reserved.

  19. Protective Effects of near nile Juice Against Carbon Tetrachloride-Induced Acute Hepatotoxicity in ICR Mice

    Directory of Open Access Journals (Sweden)

    Ki Rok Kwon

    2005-12-01

    Full Text Available Objectives : This study was aimed at investigating liver protection mechanism of bear bile juice (Fel Ursiby inducing liver toxicity through CCl4 in mice and evaluated histological and serological findings. Methods : Experiment groups was categorized into untreated normal group, CCl4 treated control group, and orally administered bear bile juice experiment group. At the termination of experiment, gross examination of the liver as well as histological findings, and Total protein, Albumin, Total bilirubin, Direct bilirubin SGOT, SGPT, and ALP contents in the serum were evaluated. Results : 1. For gross examination and histological findings, CCl4 treated control group showed destroyed lobular structure, increased fibrosis, as well as hepatic cirrhosis. For the group treated with bear bile juice, the lobular structure suffered less damage, and showed lower level of fibrosis and liver cirrhosis compared to the control group. 2. For serum analysis, Total protein and Albumin were significantly increased in the bear bile juice experiment group than the control group. Total bilirubin and Direct bilirubin didn't show significant differences between the two groups. SGOT, SGPT, and ALP were significantly decreased in the normal and bear bile juice experiment groups compared to the control group. Conclusion : Taken together, bear bile juice can be effectively used for recovering the liver functions and further researches must be conducted to verify the efficacies of bear bile juice.

  20. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications.

    Science.gov (United States)

    Jiménez-Sánchez, Cecilia; Lozano-Sánchez, Jesús; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto

    2017-02-11

    This paper provides an overview of alternatives to conventional thermal treatments and a review of the literature on fruit-juice processing for three key operations in fruit-juice production such as microbial inactivation, enzyme inactivation, and juice yield enhancement, these being radiation treatments (UV light, high-intensity light pulses, γ-irradiation), electrical treatments (pulsed electric fields, radiofrequency electric fields, ohmic heating), microwave heating, ultrasound, high hydrostatic pressure, inert gas treatments (supercritical carbon dioxide, ozonation), and flash-vacuum expansion. The nonthermal technologies discussed in this review have the potential to meet industry and consumer expectations. However, the lack of standardization in operating conditions hampers comparisons among different studies, and consequently ambiguity arises within the literature. For the juice industry to advance, more detailed studies are needed on the scaling-up, process design, and optimization, as well as on the effect of such technologies on juice quality of juices in order to maximize their potential as alternative nonthermal technologies in fruit-juice processing.

  1. Noni Juice Improves Serum Lipid Profiles and Other Risk Markers in Cigarette Smokers

    Directory of Open Access Journals (Sweden)

    Mian-Ying Wang

    2012-01-01

    Full Text Available Cigarette smoke-induced oxidative stress leads to dyslipidemia and systemic inflammation. Morinda citrifolia (noni fruit juice has been found previously to have a significant antioxidant activity. One hundred thirty-two adult heavy smokers completed a randomized, double blind, placebo-controlled clinical trial designed to investigate the effect of noni juice on serum cholesterol, triglyceride, low density lipoprotein cholesterol (LDL, high density lipoprotein cholesterol (HDL, high-sensitivity C-reactive protein (hs-CRP, and homocysteine. Volunteers drank noni juice or a fruit juice placebo daily for one month. Drinking 29.5 mL to 188 mL of noni juice per day significantly reduced cholesterol levels, triglycerides, and hs-CRP. Decreases in LDL and homocysteine, as well increases in HDL, were also observed among noni juice drinkers. The placebo, which was devoid of iridoid glycosides, did not significantly influence blood lipid profiles or hs-CRP. Noni juice was able to mitigate cigarette smoke-induced dyslipidemia, an activity associated with the presence of iridoids.

  2. [Study on experiment of absorption spectroscopy detection of pesticide residues of carbendazim in orange juice].

    Science.gov (United States)

    Ji, Ren-Dong; Chen, Meng-Lan; Zhao, Zhi-Min; Zhu, Xing-Yue; Wang, Le-Xin; Liu, Quan-Jin

    2014-03-01

    Absorption spectra were studied for the carbendazim, in the mixed solution of orange juice and carbendazim using spectrophotometer. The most intensive characteristic peak (285 nm) was found in the spectrum of carbendazim standard solution. Compared with the carbendazim drug solution, the peak position of absorption spectrum has the blue shift (285-280 nm) when carbendazim (0.28 mg x mL(-1))was added in the orange juice. So that we can conclude that interaction happened between the orange juice and carbendazim. Through the method of least squares fitting, the prediction models between the absorbance of orange juice and carbendazim content was obtained with a good linear relationship. The linear function model was: I = 2.41 + 9.26x, the correlation coefficient was 0.996, and the recovery was: 81%-102%. According to the regression model, we can obtain the amount of carbendazim pesticide residues in orange juice. It was verified that the method of using ultraviolet-visible absorption spectra was feasible to detect the carbendazim residues in orange juice. The result proved that it is possible to detect pesticide residues of carbendazim in orange juice, and it can meet the needs of rapid analysis. This study provides a new way for the detection of pesticide residues.

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

    Science.gov (United States)

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

    2015-06-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2015-09-25

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

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

    Science.gov (United States)

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

    2014-12-01

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

  6. Microbiological profiles of sputum and gastric juice aspirates in Cystic Fibrosis patients.

    Science.gov (United States)

    Al-Momani, H; Perry, A; Stewart, C J; Jones, R; Krishnan, A; Robertson, A G; Bourke, S; Doe, S; Cummings, S P; Anderson, A; Forrest, T; Griffin, S M; Brodlie, M; Pearson, J; Ward, C

    2016-06-01

    Gastro-Oesophageal Reflux (GOR) is a key problem in Cystic Fibrosis (CF), but the relationship between lung and gastric microbiomes is not well understood. We hypothesised that CF gastric and lung microbiomes are related. Gastric and sputum cultures were obtained from fifteen CF patients receiving percutaneous endoscopic gastrostomy feeding. Non-CF gastric juice data was obtained through endoscopy from 14 patients without lung disease. Bacterial and fungal isolates were identified by culture. Molecular bacterial profiling used next generation sequencing (NGS) of the 16S rRNA gene. Cultures grew bacteria and/or fungi in all CF gastric juice and sputa and in 9/14 non-CF gastric juices. Pseudomonas aeruginosa(Pa) was present in CF sputum in 11 patients, 4 had identical Pa strains in the stomach. NGS data from non-CF gastric juice samples were significantly more diverse compared to CF samples. NGS showed CF gastric juice had markedly lower abundance of normal gut bacteria; Bacteroides and Faecalibacterium, but increased Pseudomonas compared with non-CF. Multivariate partial least squares discriminant analysis demonstrated similar bacterial profiles of CF sputum and gastric juice samples, which were distinct from non-CF gastric juice. We provide novel evidence suggesting the existence of an aerodigestive microbiome in CF, which may have clinical relevance.

  7. Gastric juice for the diagnosis of H pylori infection in patients on proton pump inhibitors

    Institute of Scientific and Technical Information of China (English)

    Javed Yakoob; Shahid Rasool; Zaigham Abbas; Wasim Jafri; Shahab Abid; Muhammad Islam; Zubair Ahmad

    2008-01-01

    AIM:To determine the efficacy of gastric juice polymerase chain reaction (PCR) for the detection of Hpylon infection in comparison with histology and gastric antral biopsy PCR in patients on a proton pump inhibitor(PPI).METHODS:Eighty-five consecutive patients with dyspeptic symptoms were enrolled.Gastric biopsies for histology,PCR and gastric juice were collected at endoscopy for PCR of the H pylori urease C gene (ure C).Sensitivity,specificity,positive predictive value (PPV),negative predictive value (NPV),accuracy,positive and negative likelihood ratio for PCR of gastric juice for the H pylori ure C gene was compared to histology and gastric antral biopsy H pylori ure C PCR in patients with and without PPI.RESULTS:Gastric juice PCR was positive in 66 (78%)patients.Histology showed H pylori associated gastritis in 57 (67%).Gastric biopsy PCR was positive in 72 (85%).In patients not taking PPI,the sensitivity,specificity,PPV,NPV,accuracy and positive and negative likelihood ratio for gastric juice PCR were 89%,72%,91%,67%,90%,85%,3.1 and 0.1 respectively.In patients on PPI these values were 86%,100%%,100%,29%,86%,9.5 and 1.4,respectively.CONCLUSION:Gastric juice PCR for the diagnosis of H pylori infection has increased sensitivity compared to histology with PPI.The use of gastric juice PCR is recommended to confirm H pylori status in patients taking PPIs.

  8. Influence of tart cherry juice on indices of recovery following marathon running.

    Science.gov (United States)

    Howatson, G; McHugh, M P; Hill, J A; Brouner, J; Jewell, A P; van Someren, K A; Shave, R E; Howatson, S A

    2010-12-01

    This investigation determined the efficacy of a tart cherry juice in aiding recovery and reducing muscle damage, inflammation and oxidative stress. Twenty recreational Marathon runners assigned to either consumed cherry juice or placebo for 5 days before, the day of and for 48 h following a Marathon run. Markers of muscle damage (creatine kinase, lactate dehydrogenase, muscle soreness and isometric strength), inflammation [interleukin-6 (IL-6), C-reactive protein (CRP) and uric acid], total antioxidant status (TAS) and oxidative stress [thiobarbituric acid reactive species (TBARS) and protein carbonyls] were examined before and following the race. Isometric strength recovered significantly faster (P=0.024) in the cherry juice group. No other damage indices were significantly different. Inflammation was reduced in the cherry juice group (IL-6, Pcherry juice than the placebo group for all post-supplementation measures (Pcherry juice than the placebo at 48 h (Pcherry juice appears to provide a viable means to aid recovery following strenuous exercise by increasing total antioxidative capacity, reducing inflammation, lipid peroxidation and so aiding in the recovery of muscle function.

  9. Chicken juice enhances surface attachment and biofilm formation of Campylobacter jejuni.

    Science.gov (United States)

    Brown, Helen L; Reuter, Mark; Salt, Louise J; Cross, Kathryn L; Betts, Roy P; van Vliet, Arnoud H M

    2014-11-01

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

  10. Determination of amygdalin in apple seeds, fresh apples and processed apple juices.

    Science.gov (United States)

    Bolarinwa, Islamiyat F; Orfila, Caroline; Morgan, Michael R A

    2015-03-01

    Cyanogenic glycosides are natural plant toxicants. Action by endogenous plant enzymes can release hydrogen cyanide causing potential toxicity issues for animals including humans. We have quantified amygdalin in seeds from different apple varieties, determined the effects of processing on the amygdalin content of apple juice and quantified amygdalin in commercially-available apple juices. Amygdalin contents of seeds from fifteen varieties of apples ranged from 1 mg g(-1) to 4 mg g(-1). The amygdalin content of commercially-available apple juice was low, ranging from 0.01 to 0.04 mg ml(-1) for pressed apple juice and 0.001-0.007 mg ml(-1) for long-life apple juice. Processing led to juice with low amygdalin content, ranging from 0.01 mg ml(-1) to 0.08 mg ml(-1). The results presented show that the amygdalin contents of commercially-available apple juices are unlikely to present health problems to consumers. Copyright © 2014 Elsevier Ltd. All rights reserved.

  11. The Study on Mixed Drink Production from Asparagus officinalis Linu Juice and Aloc Juice%芦笋芦荟复合饮料的研制

    Institute of Scientific and Technical Information of China (English)

    姚晓敏; 顾文祥; 顾蓉芳

    2001-01-01

    利用正交实验设计,对芦笋、芦荟复合饮料制作进行探讨。芦笋汁的制作以芦笋头芽、主茎部分为主,辅以根基部分汁。芦笋的合理杀青条件为0.01mol/L柠檬酸,96℃,4min。芦荟汁中加入Vc、Na2SO3、柠檬酸均可增强其稳定性。芦笋汁和芦荟汁的最佳配比为V(芦笋):V(芦荟)=3:1。糖酸调整如下:加入m(蜂蜜)=10%~30%的蜂蜜,加入苹果酸调pH值为3.5~4。成品风味浓郁,口感柔和,具有保健、清凉止渴之功效。%The production of drink by mixing Asparagus officinalis Linu and aloe juice was studied by orthogonal test. Asparagus officinalis Linu juice was mainly drawing from Asparagus officinalis Linu bud and stem. The rational blanching condition was 0.01mol/L citric acid,96℃, 4 minutes. The stability of aloe juice could be improved by adding Vc, Na2SO3 or citric acid.The best quota of Asparagus officinalis Linu juice and aloe juice was 30% Asparagus officinalis Linu juice,10% aloe juice, 10%~30% honey, pH 3.5~4. The product has heavy flavour, soft taste and healthy function.

  12. Green tea extract as an anti-browning agent for cloudy apple juice.

    Science.gov (United States)

    Klimczak, Inga; Gliszczyńska-Świgło, Anna

    2017-03-01

    Enzymatic browning of fruits and vegetables and their products is an important factor worsening their quality. The influence of five green tea extracts at the concentrations of 1 g L(-1) , 2 g L(-1) and 3 g L(-1) on polyphenol oxidase (PPO) activity in fresh cloudy apple juice was investigated. Moreover, PPO inhibition by tea extract and colour stability of juice during short-time refrigerated storage was studied. The changes of juice colour during storage was expressed as the total colour differences (ΔE*), browning index (BI), yellowness index (YI), and the absorbance at 420 nm (A420 ). All extracts inhibited PPO activity in fresh apple juice in concentration-dependent manner. PPO activity in pure apple juice decreased by 7% after 48 h, whereas PPO activity in samples with 1 g L(-1) , 2 g L(-1) and 3 g L(-1) tea extract decreased by 53%, 74%, and 96%, respectively. Browning of apple juice during storage decreased with increased concentration of green tea extract. After 48 h, extract at 1 g L(-1) , 2 g L(-1) and 3 g L(-1) inhibited browning of juice expressed as BI by 48%, 60%, and 86%, respectively, comparing to pure apple juice. Green tea extract may be an effective anti-browning agent for short-time stored cloudy apple juices. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  13. Pulmonary anti-inflammatory effects and spasmolytic properties of Costa Rican noni juice (Morinda citrifolia L.).

    Science.gov (United States)

    Dussossoy, Emilie; Bichon, Florence; Bony, Emilie; Portet, Karine; Brat, Pierre; Vaillant, Fabrice; Michel, Alain; Poucheret, Patrick

    2016-11-04

    Morinda citrifolia L. (Noni) is a medicinal plant used in Polynesia for many properties such as anti-inflammatory, anti-diabetic and antineoplastic effects. Recent studies showed that noni juice have anti-oxidant and acute anti-inflammatory activities likely due to polyphenols, iridoids and vitamin C content. The present study was undertaken to evaluate chronic anti-inflammatory and spasmolytic effects of noni juice. Therefore, we evaluated the effect of oral or intraperitoneal administrations of noni juice in vivo on the lung inflammation in ovalbumin (OVA) sensitized Brown Norway rat (with prednisolone 10mg/kg intraperitoneously as reference compound) and the ex vivo effect of noni juice on BaCl2 (calcium signal) or methacholine (cholinergic signal) induced spasms in jejunum segments. We found that noni juice (intraperitoneously 2.17mL/kg and orally 4.55mL/kg) reduced the inflammation in OVA-sensitized Brown Norway rat with regard to the decreased number of inflammatory cells in lung (macrophages minus 20-26%, lymphocytes minus 58-34%, eosinophils minus 53-30%, neutrophils minus 70-28% respectively). Noni juice demonstrated a dose-dependent NO scavenging effect up to 8.1nmol of nitrites for 50µL of noni juice. In addition noni juice inhibited (up to 90%) calcium and cholinergic induced spasms on the jejunum segments model with a rightward shift of the concentration response curve. We describe for the first time that noni juice demonstrate (1) a chronic anti-inflammatory activity on sensitized lungs along with (2) a spasmolytic effect integrating a calcium channel blocker activity component. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

  14. 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®.

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

    Science.gov (United States)

    Domínguez, Raúl; Cuenca, Eduardo; Maté-Muñoz, José Luis; García-Fernández, Pablo; Serra-Paya, Noemí; Estevan, María Carmen Lozano; Herreros, Pablo Veiga; Garnacho-Castaño, Manuel Vicente

    2017-01-06

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

  16. 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 juice condition consuming the greatest amount of beverage (226.6 ± 116.4 g), and for energy consumed from food, with the 12 oz. water condition consuming more than the 12 oz. juice condition (117.7 ± 69.1 kcal vs. 88.5 ± 64.1 kcal). A main effect of beverage type was found on overall snack energy intake, with more overall energy consumed when juice was provided (175.4 ± 50.0 kcal vs. 104.8 ± 62.8 kcal, p 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.

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

    Science.gov (United States)

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

    2017-07-17

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

  18. An Immunoassay for Quantification of Contamination by Raw Meat Juice on Food Contact Surfaces.

    Science.gov (United States)

    Chen, Fur-Chi; Godwin, Sandria; Chambers, Edgar

    2016-11-01

    Raw chicken products often are contaminated with Salmonella and Campylobacter , which can be transmitted from packages to contact surfaces. Raw meat juices from these packages also provide potential media for cross-contamination. There are limited quantitative data on the levels of consumer exposure to raw meat juice during shopping for and handling of chicken products. An exposure assessment is needed to quantify the levels of transmission and to assess the risk. An enzyme-linked immunosorbent assay (ELISA) was developed and validated for quantitative detection of raw meat juice on hands and various food contact surfaces. Analytical procedures were designed to maximize the recovery of raw meat juice from various surfaces: hands, plastic, wood, stainless steel, laminated countertops, glass, and ceramics. The ELISA was based on the detection of a soluble muscle protein, troponin I (TnI), in the raw meat juice. The assay can detect levels as low as 1.25 ng of TnI, which is equivalent to less than 1 μl of the raw meat juice. The concentrations of TnI in the raw meat juices from 10 retail chicken packages, as determined by ELISA, were between 0.46 and 3.56 ng/μl, with an average of 1.69 ng/μl. The analytical procedures, which include swabbing, extraction, and concentration, enable the detection of TnI from various surfaces. The recoveries of raw meat juice from surfaces of hands were 92%, and recoveries from other tested surfaces were from 55% on plastic cutting boards to 75% on laminated countertops. The ELISA developed has been used for monitoring the transfer of raw meat juice during shopping for and handling of raw chicken products in our studies. The assay also can be applied to other raw meat products, such as pork and beef.

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

    Directory of Open Access Journals (Sweden)

    L. Chiusano

    2015-09-01

    Full Text Available The consumer attention for products with healthy properties is increased in time, and fruit juices, for their ease of consumption, can satisfy this demand providing them bioactive compounds.The grape juice has numerous health benefits demonstrated by several studies such as, among other, the antioxidant activities and the positive functions of their phenolic compounds. This workis aimed at blending grape and others fruits in a new fruit juice made only with natural ingredients of local production. The grape juice (cv Barbera has substituted water and its percentagewas fixed (70%. It was mixed with apple (cv Golden delicious, pear (cv Williams and peach (cv Red Haven juices to obtain 25 different prototypes. In each of these at least two fruit juices werepresent and added in a percentage variable from 0 to 25%, with a step of 5%. The objectives of this study were to check the feasibility of the mixing process and the evaluation of the samplesoverall pleasantness. Other sensory aspects of samples were also evaluated by consumers with a JAR (just-aboutright structured scale. The results didn’t reveal particular technological problems regarding the blending process. The Brix mean value of the samples was about 15.3, with a significant reductioncompared to that of the grape juice (about 19. The pH mean value of the samples (3.44 was significantly higher than that of the grape juice (3.36. The titrable acidity and the antioxidant capacitymean value of the samples was, namely, 6.22 g L-1 and 535.18 mg L-1. The penalty analysis of the liking test pointed out the importance of the persistence in mouth. The overall pleasantnesswas significantly (p≤0,01 positively correlated with the °Brix/acid ratio (r=0.54 and samples with the highest percentage of pear juice were generally preferred.

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

    Directory of Open Access Journals (Sweden)

    Raúl Domínguez

    2017-01-01

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

  1. Effect of Low-Furanocoumarin Hybrid Grapefruit Juice Consumption on Midazolam Pharmacokinetics.

    Science.gov (United States)

    Kawaguchi-Suzuki, Marina; Nasiri-Kenari, Negar; Shuster, Jonathan; Gmitter, Fred G; Cancalon, Paul; de Oliveria, Felipe; Kight, Jennifer; Handberg, Eileen M; Pepine, Carl J; Frye, Reginald F; Cooper-DeHoff, Rhonda M

    2017-03-01

    The objectives of this study were to investigate the effect of grapefruit juice low in furanocoumarins on CYP3A activity and to summarize previous findings of enzyme inhibition measured by the metabolism of midazolam after intake of grapefruit juice. Twelve healthy volunteers participated in a prospective, randomized, double-blinded, 3-way crossover clinical study to determine the effect of regular grapefruit juice (RGJ) and a novel, low-furanocoumarin hybrid grapefruit juice (HGJ) on the metabolism of oral midazolam, used as a probe for in vivo CYP3A activity, compared with water as a control. The RGJ was 100% hand-squeezed "Hudson" grapefruit juice, and the HGJ contained low amounts of furanocoumarin constituents. The point estimates (90% confidence intervals) for the RGJ/water midazolam AUC geometric mean ratio was 122% (107-140). The point estimate for the HGJ/water midazolam AUC ratio was within the 80% to 125% bioequivalence range, indicating an absence of interaction. This finding also prompted a systematic review of available evidence on the pharmacokinetic alteration of midazolam by grapefruit juice. Although most studies demonstrated alteration in midazolam pharmacokinetics supporting inhibition of CYP3A activity as a likely mechanism, the cohorts included in these studies and the extent of the pharmacokinetic interaction varied widely. The current study indicated grapefruit juice-drug interaction varies substantially based on patient characteristics and/or grapefruit juice product-related factors, including the amount of furanocoumarin constituents present in the juice. © 2016, The American College of Clinical Pharmacology.

  2. Tart Cherry Juice as a Treatment for Peripheral Neuropathy

    Science.gov (United States)

    Carson, Cindy Alberts

    2015-01-01

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

  3. On the transfer of serum proteins to the rat intestinal juice

    DEFF Research Database (Denmark)

    Andersen, Vibeke; Hansen, G H; Olsen, J

    1994-01-01

    The in vivo pattern of serum proteins in the rat small-intestinal juice was characterized by crossed immunoelectrophoresis. Immunoglobulins and albumin, alpha-1-antitrypsin, transferrin, and orosomucoid were present. Larger serum proteins were absent (ceruloplasmin, haptoglobin, alpha-1-macroglob......The in vivo pattern of serum proteins in the rat small-intestinal juice was characterized by crossed immunoelectrophoresis. Immunoglobulins and albumin, alpha-1-antitrypsin, transferrin, and orosomucoid were present. Larger serum proteins were absent (ceruloplasmin, haptoglobin, alpha-1...... proteins in the intestinal juice is a selective passage through the capillary wall followed by passive intercellular transport via delivery of the serum in the interstitial space during disintegration of the enterocytes....

  4. 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

  5. Application of Hazard Analysis and Critical Control Points in Cherry Juice Processing Enterprises

    Directory of Open Access Journals (Sweden)

    Peilong Xu

    2015-09-01

    Full Text Available Qingdao is one of the homelands for Cherry in China and in recent years, deep processing industry of cherry is developing rapidly. In this study, Hazard Analysis and Critical Control Points (HACCP quality control system is introduced into production process of cherry juice, which has effectively controlled food safety risks in food production processes. The practices have proved that application of HACCP system reduced probability of pollution in cherry juice production process effectively. The application of risk control system in cherry juice production provides benefits for standardization of the production process and helps in food safety supervision in production processes.

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

    Directory of Open Access Journals (Sweden)

    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.

  7. 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...

  8. Intestinal first pass metabolism of midazolam in liver cirrhosis --effect of grapefruit juice

    DEFF Research Database (Denmark)

    Andersen, Vibeke; Pedersen, Natalie; Larsen, Niels-Erik

    2002-01-01

    Grapefruit juice inhibits CYP3A4 in the intestinal wall leading to a reduced intestinal first pass metabolism and thereby an increased oral bioavailability of certain drugs. For example, it has been shown that the oral bioavailability of midazolam, a CYP3A4 substrate, increased by 52% in healthy...... subjects after ingestion of grapefruit juice. However, this interaction has not been studied in patients with impaired liver function. Accordingly, the effect of grapefruit juice on the AUC of midazolam and the metabolite alpha-hydroxymidazolam was studied in patients with cirrhosis of the liver....

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

    OpenAIRE

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

    2011-01-01

    Reverse osmosis has been used for the concentration of fruit juices with promising considering the quality of the obtained products. The objective of this study was to concentrate single strength pineapple juice by reverse osmosis. The concentration was carried out with polyamide composite membranes in a 0.65 m² plate and frame module at 60 bar transmembrane pressure at 20 °C. The permeate flux was 17 L.hm-2. The total soluble solid content of the juice increased from 11 to 31 °Brix correspon...

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

    Science.gov (United States)

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

    2015-12-01

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

  11. Haloacetic acids content of fruit juices and soft drinks.

    Science.gov (United States)

    Cardador, María José; Gallego, Mercedes

    2015-04-15

    Water used in a food factory is frequently disinfected with chlorine, which originates disinfection by-products: haloacetic acids (HAAs) make up the second most prevalent class of these products. In this paper we propose the first static HS-GC-MS method developed for direct HAA determination in beverages; the method has higher sensitivity, simplicity and reliability than the only alternative available in the literature. From 150 beverages analysed, it is possible to conclude that at least 2 HAAs (dichloro- and trichloroacetic acids, DCAA and TCAA) are always present in beverages prepared with treated water, which remains constant for 2 or 3 months in the beverages. Moreover, beverages of 100% fruit juices and soft drinks prepared with mineral water (free of HAAs) do not contain any HAA at significant values. Therefore, DCAA and TCAA may indicate of the presence of treated water in beverages.

  12. 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.

  13. Multitude potential of wheatgrass juice (Green Blood: An overview

    Directory of Open Access Journals (Sweden)

    Indira Raheja

    2010-03-01

    Full Text Available Wheatgrass is the young grass of the common wheat plant Triticum aestivum Linn., family Poeaceae (Graminae. It is commonly known as the “green blood” due to its high chlorophyll content which accounts for 70% of its chemical constituents. It contains a plethora of vitamins, minerals, amino acids and vital enzymes like superoxide dismutase and cytochrome oxidase. The vitamin content makes it an important adjuvant in anti-allergic and anti-asthmatic treatment, while the enzymes play a pivotal role in the anticancer approach of this herbal drug. A notable feature of the wheatgrass juice is its bioflavonoid content which are the naturally occurring antioxidants and account for many of its clinical utilities such as management of inflammatory bowel disease and as a general detoxifier. However, the most remarkable feature of the wheatgrass juice is its high chlorophyll content. Chlorophyll bears structural similarity to hemoglobin and has been found to regenerate or act as a substitute of hemoglobin in hemoglobin deficiency conditions. This might be the reason behind the utility of wheatgrass in clinical conditions like thalassemia and hemolytic anemia. The present article focuses onto the various studies emphasizing the multitude potentials of wheatgrass.

  14. Antioxidant and Anticlastogenic Capacity of Prickly Pear Juice

    Science.gov (United States)

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

    2013-01-01

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

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

    Science.gov (United States)

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

    2015-08-01

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

  16. Grape juice concentrate (G8000™) modulates apoptosis but not oxidative stress following rat colon carcinogenesis induced by azoxymethane.

    Science.gov (United States)

    Oshima, Celina Tizuko Fujiyama; Landman, Gilles; Paiotti, Ana Paula Ribeiro; Artigiani Neto, Ricardo; Silva, Roseane Mendes; Campanholo, Vanessa Maria De Lima Pazine; Gollucke, Andrea Pittelli Boiago; Ribeiro, Daniel Araki; Forones, Nora Manoukian

    2015-02-01

    The aim of this study was to evaluate if grape juice concentrate is able to protect against experimental colon carcinogenesis. For this purpose, a total of 35 male Wistar rats were randomly distributed into seven groups: G1: SHAM animals receiving only saline; G2: animals receiving 15 mg/kg azoxymethane (AOM); G3: animals receiving 1% grape juice concentrate 2 weeks before the administration of AOM; G4: animals receiving 2% grape juice concentrate 2 weeks before the administration of AOM; G5: animals receiving 1% grape juice concentrate 4 weeks after the last administration of AOM; G6: animals receiving 2% grape juice concentrate 4 weeks after the last administration of AOM; G7: animals receiving only 2% grape juice concentrate. The group that received 2% grape juice concentrate before induction with AOM showed the decreased expression of Bcl-2 compared to those animals that were induced by AOM (positive control). Regarding Bax, animals that received grape juice at 2% decreased Bax immunoexpression when compared to AOM group. Furthermore, animals that intake grape juice at 1% after induced by AOM decreased Bax immunoexpression as well. 8-OHdGLI did not show significant statistically differences (p > 0.05) among groups. In summary, our results demonstrate that grape juice is able to modulate rat colon carcinogenesis as a result of induction of apoptosis.

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

    Science.gov (United States)

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

    2017-08-01

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

  18. Effect of processing parameters on fouling resistances during microfiltration of red plum and watermelon juices: a comparative study.

    Science.gov (United States)

    Nourbakhsh, Himan; Alemi, Azam; Emam-Djomeh, Zahra; Mirsaeedghazi, Hossein

    2014-01-01

    This study evaluated the total (R t ), reversible (R rev ), irreversible (R irr ), and cake (R c ) resistances during microfiltration of watermelon juice (as a juice with colloid particles) and red plum juice (as a juice without colloid particles). Results showed that the total resistance decreased by about 45% when the feed velocity was increased during clarification of red plum juice due to change in cake resistance. Also, increasing the feed temperature from 20 to 30°C decreased the total fouling resistance by about 9% due to decreases in the irreversible and reversible fouling resistances. Also, mixed cellulose ester (MCE) membrane (which is hydrophilic) had a lower cake resistance compared to polyvinylidene fluoride (PVDF) membrane (which is hydrophobic). Examination of the microfiltration of watermelon juice showed that R t decreased by about 54% when the feed temperature was increased from 20 to 50°C, partially due to the reduction of reversible fouling resistance by 78%. Also, increasing transmembrane pressures from 0.5 to 2.5 bars greatly increased total fouling resistance. The feed velocity had a different effect on fouling resistances during microfiltration of watermelon juice compared to red plum juice: in contrast with red plum juice, increasing the feed velocity for watermelon juice increased cake resistance.

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

    Science.gov (United States)

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

    2017-04-01

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

  20. Efficacy of monitoring the sensory taste characteristics in pomegranate juice with electronic tongue, and chemical measurements

    Science.gov (United States)

    In addition to flavor attributes, pomegranate juices have sweet, sour, bitter tastes, astringent, and toothetch feeling factors. Many factors influence tastes and feeling factors. Measuring these attributes without a sensory panel makes economic sense. This investigation compares descriptive sensory...