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

International Nuclear Information System (INIS)

Spoto, M.H.F.

1988-01-01

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

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

Science.gov (United States)

Inyang, U E; Abah, U J

1997-01-01

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

Quality of jinchen orange juice treated with irradiation and pasteurization

International Nuclear Information System (INIS)

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

2010-01-01

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

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

Science.gov (United States)

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

2014-12-01

Brazil is currently the largest exporter of concentrated orange juice and, unlike the other exporter countries, the domestic consumption is mainly based on the fresh orange juice. The quality control by evaluating the major chemical constituents under the influence of the most important factors, such as temperature and storage time of the product, is very important in this context. Therefore, the objective of this study was to evaluate the influence of temperature and time on the degradation of fresh orange juice for 24h, by using (1)H NMR technique and chemometric tools for data mining. The storage conditions at 24h led to the production of the formic, fumaric and acetic acids; and an increase of succinic and lactic acids and ethanol, which were observed at low concentration at the initial time. Furthermore, analysis by PCA has successfully distinguished the juice of different species/varieties as well as the metabolites responsible for their separation. Copyright © 2014 Elsevier Ltd. All rights reserved.

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

Science.gov (United States)

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

2017-03-01

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

Effects of gamma irradiation and refrigeration on Saccharomyces cerevisiae growth in orange juice

International Nuclear Information System (INIS)

Domarco, R.E.; Spoto, M.H.F.; Walder, J.M.M.; Blumer, L.; Matraia, C.

1996-01-01

The effect of gamma radiation and of low temperatures was studied on yeast growth in orange juice. Concentrated orange juice (65 deg Brix) was diluted to 10.5 deg Brix and inoculated with commercial biological yeasts. The were irradiated with doses of 0.0 (control), 1.0, 1.5, 2.0, 2.5, 5.0 and 7.5 kGy (cobalt-60), with a 2.83 kGy/h dose rate. all the samples were stored at 0 deg, 5 deg and 25 deg C for periods of 1; 7; 14; 21; 30; 60 and 90 days of storage. Combined treatment of 1 kGy and refrigeration at 0 deg C was effective for orange juice conservation for 90 days of storage at 5 deg C. At 25 deg C only the two highest radiation doses (5.0 and 7.5 kGy) were effective to control yeast growth in orange juice. (author)

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

Science.gov (United States)

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

2007-07-11

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

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.

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

Science.gov (United States)

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

2013-09-01

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

Gamma radiation and the conservation of natural orange juice

International Nuclear Information System (INIS)

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

1999-01-01

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

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

Science.gov (United States)

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

2012-04-01

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

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

Directory of Open Access Journals (Sweden)

Adele Costabile

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

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

Science.gov (United States)

Ali, Marwa Rashad

2017-10-31

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

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

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Rafael Fagnani

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

Impact of U.S. duty drawback on the demand for orange juice

OpenAIRE

Brown, Mark G.; Fernandes, Waldir B.; Spreen, Thomas H.; Lee, Jonq-Ying

2003-01-01

A demand system model differentiating goods by origin is developed to examine impacts of duty drawback on U.S. orange juice exports and prices. An empirical analysis suggests that on average duty drawback has increased annual orange juice exports by about 16.5 million SSE gallons or 11% of export sales, and has supported the U.S. price of orange juice by about 2 cents per gallon. Not all benefits of duty drawback go to exporters. Importers who own drawback credits but do not export product ma...

Chemometric techniques on evaluation of the flavor of irradiated orange juice concentrate; Tecnicas quimiometricas na avaliacao do sabor de aroma do suco de laranja concentrado e irradiado

Energy Technology Data Exchange (ETDEWEB)

Spoto, Marta Helena Fillet

1994-12-31

The effects of storage temperature and time on can orange juice concentrated were studied for samples irradiated at 2.5, 5.0 and 7.5 kGy doses from a gamma-ray source as well as for untreated samples. All samples were stored at 0{sup 0} C, 5{sup 0} C and 25{sup 0} C for periods of 1, 30, 60 and 90 days. The concentrated orange juice was subjected to sensorial evaluations and gas chromatographic analysis. The free profile technique was applied using eight trained panel applying the Quantitative Descriptive Analyses, using a 10 cm unstructured category scale for each attribute. Samples stored for more than one day showed a diminution in the orange attribute rating and correspondent increases in ratings for the bitterness, medicinal and cooked attributes. Storage at 0{sup 0} C and 5{sup 0} C showed smaller effects on the sweetness ratings as well as on the oily, acidic and medicinal flavor characteristics. In most cases increased radiation levels were accompanied by lower intensity of orange attribute values and higher intensity of bitter, medicinal and cooked attributes. Forty three chemical compounds were characterized. Mircene, octanal, {delta}-3-carene, limonene, citronelal, and neral were highly correlated and statistically significant correlation coefficients. All these components showed low, but 95% confidence significant level correlations with the orange attribute. On the other hand the correlated group of hexanal, octanol, oxidation products, terpinene-4-ol, cis-carveol, nerol, carvona, geraniol, perilyl alcohol and cariophilene substances can be associated the bitter, medicinal and cooked attributes of the irradiated orange juice concentrate. (author). 83 refs., 7 figs., 12 tabs.

Effects of combined treatment of gamma irradiation and refrigeration on yeast growth (Saccharomyces cerevisiae Hansen) in orange juice

International Nuclear Information System (INIS)

Domarco, R.E.; Spoto, M.H.F.; Walder, J.M.M.; Matria, C.; Blumer, L.

1995-01-01

Effect of gamma radiation and low temperatures was studied on yeast growth on orange juice. Concentrated orange juice (65 0 C Brix) was diluted at 10,5 0 C Brix and inoculated with comercial biological yeasts. The samples were irradiated with doses of 0.0 (control), 1.0, 1.5, 2.0, 2.5, 5.0 and 7.5 kGy (Cobalt-60), with 2.83 kGy/h of dose rate. All the samples were stored at 0 0 C, 0 5 and 25 0 C for periods of 1, 7, 14, 21, 30, 60 e 90 days of storage. Combined treatment of 1 kGy and refrigeration at 0 0 C was effective for orange juice conservation on 90 days of storage. The dose of 2.5 kGy, was enough to conserve the juice on 90 days of storage on 5 0 C. At 25 0 C only the two highest radiation doses (5.0 and 7.5 kGy) wereeffective to control yeast growth in orange juice. (author). 11 refs, 4 tabs

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

Science.gov (United States)

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

2015-06-01

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

Effects of essential oil from Cymbopogon citratus leaves and its susceptibility on the quality of fresh orange juice during storage

Directory of Open Access Journals (Sweden)

Euloge Adjou

2017-03-01

Full Text Available The present study aims to evaluate the effect of essential oil (EO from Cymbopogon citratus leaves against the spoilage flora of fresh orange juice. Thus, the EO was extracted by hydrodistillation from fresh leaves of Cymbopogon citratus collected in southern Benin and its chemical composition was determined by gas chromatography, coupled to mass spectrometry (GC/MS. Orange samples were collected from large production areas of South and Central Benin and juices were extracted by mechanical pressing. After identification of spoilage flora of fresh orange juice, antimicrobial tests were carried out with the EO of Cymbopogon citratus to evaluate its antimicrobial activity on spoilage flora of fresh orange juice.  Results indicate that the spoilage flora of fresh orange juice is mainly composed of fungi belonging to the genera of Cladosporium, Penicillium and Fusarium. Bacteria such as Enterobacter cloacae and Enterobacter aerogenes were also identified in some samples. The major compounds identified in the EO by GC/MS are Neral (33.0% and geranial (41.3% with a predominance of oxygenated monoterpenes (85.5%. Antimicrobial tests have revealed a high antibacterial activity of the EO, with minimum bactericidal concentrations (MBC between 0.1 and 0.15 μL.mL-1. Antifungal tests revealed that fungi are also susceptible to this EO with minimum fungicidal concentration (MFC between 0.15 and 0.25 μL.mL-1. Results obtained during the evaluation of the physicochemical characteristics of the orange juice stored by adding EO, indicated a significant decrease in the pH and vitamin C content. However, with EO concentration of 0.250 μL.mL-1, the pH of stored juice was 6.4 ± 0.1 after 15 days of preservation, with a best vitamin C content of 28.06 ± 0.03 mg / 100mL. The EO of Cymbopogon citratus, with high antimicrobial activity, could be used as an alternative in the preservation of fruit juices, replacing antimicrobials from chemical synthesis.

Fructooligosaccharides integrity after atmospheric cold plasma and high-pressure processing of a functional orange juice.

Science.gov (United States)

Almeida, Francisca Diva Lima; Gomes, Wesley Faria; Cavalcante, Rosane Souza; Tiwari, Brijesh K; Cullen, Patrick J; Frias, Jesus Maria; Bourke, Paula; Fernandes, Fabiano A N; Rodrigues, Sueli

2017-12-01

In this study, the effect of atmospheric pressure cold plasma and high-pressure processing on the prebiotic orange juice was evaluated. Orange juice containing 7g/100g of commercial fructooligosaccharides (FOS) was directly and indirectly exposed to a plasma discharge at 70kV with processing times of 15, 30, 45 and 60s. For high-pressure processing, the juice containing the same concentration of FOS was treated at 450MPa for 5min at 11.5°C in an industrial equipment (Hyperbaric, model: 300). After the treatments, the fructooligosaccharides were qualified and quantified by thin layer chromatography. The organic acids and color analysis were also evaluated. The maximal overall fructooligosaccharides degradation was found after high-pressure processing. The total color difference was pressure and plasma processing. citric and ascorbic acid (Vitamin C) showed increased content after plasma and high-pressure treatment. Thus, atmospheric pressure cold plasma and high-pressure processing can be used as non-thermal alternatives to process prebiotic orange juice. Copyright © 2017 Elsevier Ltd. All rights reserved.

CHANGING PATTERNS OF ORANGE JUICE CONSUMPTION IN THE SOUTHERN UNITED STATES

OpenAIRE

Love, Leigh Ann; Sterns, James A.; Spreen, Thomas H.; Wysocki, Allen F.

2006-01-01

From 2000 through 2004, per capita orange juice purchases decreased by 12.3 percent while the popularity and media coverage of low-carbohydrate dieting exploded. Content analysis was used to count selected Southern region newspaper articles topically related to low-carbohydrate dieting, the Atkins diet, and the South Beach diet. This data was included in a Southern region orange juice demand model, where purchase data served as the independent variable and proxy for consumer demand of orange ...

Effects of tooth whitening and orange juice on surface properties of dental enamel.

Science.gov (United States)

Ren, Yan-Fang; Amin, Azadeh; Malmstrom, Hans

2009-06-01

To study the effects of 6% H2O2 activated with LED light on surface enamel as compared to orange juice challenges in vitro. A total of 40 human enamel discs were incubated in saliva overnight to allow pellicle formation and then divided into three groups: 15 for whitening treatments, 15 for orange juice immersions and 10 for normal saline controls. Baseline microhardness was measured with a microhardness Knoop indenter (50g, 10s) and surface topography was evaluated with a focus-variation 3D scanning microscopy. Enamel discs were treated with H2O2 or orange juice for 20 min each cycle for five cycles to simulate daily treatment with the products for 5 days. The discs were stored in saliva between treatment cycles. Microhardness and surface topography were evaluated again after treatments. Changes in microhardness and in surface area roughness (Sa), mean maximum peak-to-valley distance (Sz) and the developed surface area ratio (Sdr) were compared before and after treatments (t-test) and among groups (ANOVA). Enamel surface hardness decreased by 84% after orange juice immersion but no statistically significant changes were observed in the whitening and control groups. Surface topography changed significantly only in the orange juice group as shown by increased Sa (1.2 microm vs. 2.0 microm), Sz (7.7 microm vs. 10.2 microm) and Sdr (2.8% vs. 6.0%). No such changes were observed in the whitening and control groups. In comparison to orange juice challenges, the effects of 6% H2O2 on surface enamel are insignificant. Orange juice erosion markedly decreased hardness and increased roughness of enamel.

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

Science.gov (United States)

Mesquita, E; Monteiro, M

2018-04-01

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

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

Science.gov (United States)

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

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

Science.gov (United States)

2012-05-23

... DEPARTMENT OF COMMERCE International Trade Administration [A-351-840] Certain Orange Juice From... Administrative Review'' of the antidumping duty order on certain orange juice (OJ) from Brazil for a period of...\\ See Revocation of Antidumping Duty Order: Certain Orange Juice From Brazil, 77 FR 23659 (Apr. 20, 2012...

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. © 2013 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Processing of mixed fruit juice from mango, orange and pineapple

Directory of Open Access Journals (Sweden)

Sajeda Begam

2018-08-01

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

Osmotic distillation and quality evaluation of sucrose, apple and orange juices in hollow fiber membrane contactor

Directory of Open Access Journals (Sweden)

Rehman Waheed Ur

2017-01-01

Full Text Available Sucrose solution, apple and orange juices were concentrated through osmotic distillation (OD process using a mini-module Liqui-CelTM hollow fibre membrane contactor. Mass transport characteristics of water molecules from feed to stripping solution were studied. Process parameters such as feed temperature, feed flow rate and concentration of stripping solution (CaCl2 were varied. Sucrose solution was concentrated from 135 to 510 g TSS kg-1 in 340 min using feed-in- -lumen flow configuration at a start-up water flux of 0.250 L m-2 h-1 and a temperature of 30°C. Similarly, it was concentrated up to 510 g TSS kg-1 in 200 min using feed-in-shell flow configuration at a start-up water flux of 0.505 L m-2 hr1 and a temperature of 30°C. In a total recycle time of 340 min, clarified apple and orange juices were concentrated up to 500 g TSS kg-1 using feed-in-lumen flow configuration at a start-up water flux of 0.204 and 0.294 L m-2 hr1, respectively. It was found that quality parameters of fruit juices were well improved after the osmotic distillation process. The process therefore has good potential for application in the fruit processing industry for concentration of fruit juices.

A study of DNA protective effect of orange juice supplementation.

Science.gov (United States)

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

2013-05-01

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

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

Science.gov (United States)

2012-04-20

... Duty Order: Certain Orange Juice From Brazil AGENCY: Import Administration, International Trade...) initiated a sunset review of the antidumping duty order on certain orange juice (OJ) from Brazil.\\1\\ On...), the Department is revoking the antidumping duty order on OJ from Brazil. \\1\\ See Initiation of Five...

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

Science.gov (United States)

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

Microbial modeling of Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice with nisin added.

Science.gov (United States)

Peña, Wilmer Edgard Luera; de Massaguer, Pilar Rodriguez

2006-08-01

The adaptation time of Alicyclobacillus acidoterrestris CRA 7152 in orange juice was determined as a response to pH (3 to 5.8), temperature (20 to 54 degrees C), soluble solids concentration ((o)Brix; 11 to 19 (o)Brix), and nisin concentration (0 to 70 IU/ ml) effects. A four-factor central composite rotational design was used. Viable microorganisms were enumerated by plating on K medium (pH 3.7). Two primary models were used to represent growth and adaptation time. A second-order polynomial model was applied to analyze the effects of factors. Results showed that the Baranyi and Roberts model was better than the modified Gompertz model, considering the determination coefficient (R2) for experimental data description. Inhibition of bacteria can be obtained through several studied combinations for at least 47 days of storage. The shortest period of adaptation was observed between 37 to 45 degrees C, with pHs between 4 and 5, yet the longest periods of adaptation could be obtained around 20 degrees C with pHs close to 3.0. Statistical analysis of the quadratic model showed that the adaptation time increased as temperature or pH decreased, and as nisin concentration or soluble solids increased. The model showed that adaptation time has a minimum value for juice without nisin added, with 13.5% soluble solids, pH 5.0, and incubated at 43.8 degrees C. The statistical parameters that validated this model were an R2 of 0.816, a bias factor of 0.96, and an accuracy factor of 1.14. Manipulation of more than one factor, as well as the use of an antimicrobial agent, can be an alternative to preventing the development of A. acidoterrestris in orange juice, thus contributing to increased orange juice shelf life.

An Investigation of Potential Fraud in Commercial Orange Juice Products in Malaysian Market by Cluster Analysis and Principal Component Analysis

International Nuclear Information System (INIS)

Keng, S.E.; Abbas Fadhl Mubarek Al-Karkhi; Mohd Khairuddin Mohd Talib; Azhar Mat Easa; Hoong, C.L.

2015-01-01

This study was triggered by Malaysia Ministry of Health to monitor quality of commercial orange juice products sold in Malaysia market. A total of 19 orange juice samples from 14 different brands of packed orange juice products and 5 different brands of fresh orange fruit juices were analyzed for total soluble solids content, total titratable acidity, sugar composition and amino acid profiles. Hierarchical Cluster analysis (HCA) and Principal component analysis (PCA) on amino acid composition alone allowed visual discrimination between fresh squeezed orange juices and commercial packed orange juices. Suspicion of mislabel was raised in cases of miss-classification. (author)

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

Science.gov (United States)

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

2016-06-01

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

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.

Long-term orange juice consumption is associated with low LDL-cholesterol and apolipoprotein B in normal and moderately hypercholesterolemic subjects

Science.gov (United States)

2013-01-01

Background This study investigated the hypothesis that long-term orange juice consumption (≥ 12 months) was associated with low risk factors for cardiovascular disease in adult men and women with normal and moderately high cholesterol blood levels. Methods The sample consisted of 103 men (18–66 y) and 26 women (18–65 y); all were employees of an orange juice factory with daily access to free orange juice. The results showed that 41% of the individuals consumed 2 cups (480 mL) of orange juice per day for at least twelve months, while 59% of the volunteers are non-consumers of orange juice. Results Orange juice consumers with normal serum lipid levels had significantly lower total cholesterol (−11%, p juice consumers and non-consumers, but vitamin C and folate intake was higher in orange juice consumers. Conclusion Long-term orange juice consumers had lower levels of total cholesterol, LDL-cholesterol, apo B and LDL/HDL ratio and an improvement of folate and vitamin C in their diet. PMID:23919812

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

International Nuclear Information System (INIS)

Pires, Cristiane Cassiolato

2006-01-01

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

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

... INTERNATIONAL TRADE COMMISSION [Investigation No. 731-TA-1089 (Review)] Orange Juice From Brazil... Orderon Orange Juice From Brazil AGENCY: United States International Trade Commission. ACTION: Notice... antidumping duty orderon orange juice from Brazil would be likely to lead to continuation or recurrence of...

Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice.

Science.gov (United States)

Kelebek, Hasim; Selli, Serkan

2011-08-15

Orange flavour is the results of a natural combination of volatile compounds in a well-balanced system including sugars, acids and phenolic compounds. This paper reports the results of the first determination of aroma, organic acids, sugars, and phenolic components in Dortyol yerli orange juices. A total of 58 volatile components, including esters (nine), terpenes (19), terpenols (13), aldehydes (two), ketones (three), alcohols (four) and acids (eight) were identified and quantified in Dortyol yerli orange juice by GC-FID and GC-MS. Organic acids, sugars and phenolic compositions were also determined by HPLC methods. The major organic acid and sugar found were citric acid and sucrose, respectively. With regard to phenolics, 14 compounds were identified and quantified in the orange juice. Terpenes and terpenols were found as the main types of volatile components in Dortyol yerli orange juice. In terms of aroma contribution to orange juice, 12 compounds were prominent based on the odour activity values (OAVs). The highest OAV values were recorded for ethyl butanoate, nootkatone, linalool and DL-limonene. When we compare the obtained results of cv. Dortyol orange juice with the other orange juice varieties, the composition of Dortyol orange juice was similar to Valencia and Navel orange juices. Copyright © 2011 Society of Chemical Industry.

Effect of Extraction, Pasteurization and Cold Storage on Flavonoids and other Secondary Metabolites in Fresh Orange Juice

Science.gov (United States)

Fresh orange juice is perceived to be more wholesome than processed juice. Fresh juice may have nutrients and phytonutrients that differ from pasteurized or processed juice. To evaluate this, 'Hamlin’ and ‘Valencia’ oranges were extracted using a commercial food service juicer, pasteurized or not, r...

Effect of Fresh Orange Juice Intake on Physiological Characteristics in Healthy Volunteers

OpenAIRE

Asgary, Sedigheh; Keshvari, Mahtab; Afshani, Mohammad Reza; Amiri, Masoud; Laher, Ismail; Javanmard, Shaghayegh Haghjooy

2014-01-01

Background. Impaired endothelial function is a predictor of cardiovascular events. Orange juice (OJ) is rich in dietary flavonoids and could inhibit oxidative stress and inflammatory responses. We examined the effects of commercial (COJ) and fresh orange juice (FOJ) on endothelial function and physiological characteristics in healthy humans. Materials and Methods. Twenty-two healthy volunteers years were enrolled in a single blind randomized crossover controlled trial. The two groups consumed...

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

Science.gov (United States)

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

1996-06-01

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

Health benefits of orange juice and citrus flavonoids

Science.gov (United States)

The main flavonoids found in orange juice are hesperidin and naringenin, which can affect several metabolic routes that improve blood serum antioxidant capacity and anti-inflammatory performance, while decreasing insulin resistance protecting against diabetes and metabolic syndrome. In addition, or...

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

Science.gov (United States)

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

2014-05-01

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

Orange juice as dietary source of antioxidants for patients with hepatitis C under antiviral therapy.

Science.gov (United States)

Gonçalves, Danielle; Lima, Claudia; Ferreira, Paula; Costa, Paulo; Costa, Angela; Figueiredo, Walter; Cesar, Thais

2017-01-01

Background: HCV causes alterations in liver metabolism, resulting in biochemical and nutritional disorders. Supplementation with antioxidants has been suggested to minimize the diseases effects. Objective: This study assessed whether orange juice, a source of citrus flavonoids and vitamin C, may contribute to the treatment of patients with chronic hepatitis C. Design: Anthropometric, hemodynamic, dietary, and biochemical parameters, CRP and liver enzymes were measured in 43 adult patients of both genders who were diagnosed with chronic hepatitis C and were under antiviral therapy. Twenty-three patients were supplemented with orange juice for eight consecutive weeks, while 20 were enrolled as control group. Results: Following regular use of orange juice, no alterations were found in body mass, fat, and waist circumference. The serum levels of total cholesterol, LDL-cholesterol, CRP and parameters of oxidative stress decreased in the orange juice group. Furthermore, the levels of the liver enzyme AST decreased in those who had high levels before the intervention. Conclusion: The orange juice was a convenient food in the diet of patients due to the increase in antioxidant capacity and decreased inflammation and cholesterol in blood serum, in addition to maintaining body mass, which protect against the harmful effects caused by the chronic hepatitis C virus.​​​.

76 FR 43344 - Certain Orange Juice From Brazil; Scheduling of a Full Five-Year Review Concerning the...

Science.gov (United States)

2011-07-20

... INTERNATIONAL TRADE COMMISSION [Investigation No. 731-TA-1089 (Review)] Certain Orange Juice From Brazil; Scheduling of a Full Five-Year Review Concerning the Antidumping Duty Order on Certain Orange... order on certain orange juice from Brazil would be likely to lead to continuation or recurrence of...

Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids.

Science.gov (United States)

Torregrosa, Francisco; Cortés, Clara; Esteve, María J; Frígola, Ana

2005-11-30

Liquid chromatography (LC) was the method of choice for quantification of carotenoids (including geometrical isomers) to evaluate the effects of high-intensity pulsed electric field (HIPEF), a nonthermal preservation method, with different parameters (electric field intensities and treatment times), on an orange-carrot juice mixture (80:20, v/v). In parallel, a conventional heat treatment (98 degrees C, 21 s) was applied to the juice. HIPEF processing generally caused a significant increase in the concentrations of the carotenoids identified as treatment time increased. HIPEF treatment at 25 and 30 kV/cm provided a vitamin A concentration higher than that found in the pasteurized juice.

Moro orange juice prevents fatty liver in mice.

Science.gov (United States)

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

2012-08-07

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

Study the Effect of Some Prebiotics on Physicochemical and Sensory Properties of Dietary Orange Juice

OpenAIRE

Sara Sohrabvandi; Seyed Amir Mohgammad Mortazavian; Hamed Jahani; Mohammad Javad Eivani; Ameneh Nematollahhi; Rozita Komeili

2015-01-01

Background and objectives: Fortification of beverages with new functional ingredients such as prebiotics is one of the recent progresses in the field of juice production. Therefore, the objective of the present study was to evaluate the effects of adding some prebiotics such as Inulin and Tagatose on physicochemical and sensory properties of orange juice. Methods: The prebiotic compounds (Inulin and Tagatose) along with sucrose were added to orange juice in specific proportions and then p...

The innovative process of Brazilian and US orange juice processors: a comparison using patent analysis

Directory of Open Access Journals (Sweden)

Fabiana Ribeiro Rossi

2015-09-01

Full Text Available Since the 1980s, Brazil is the world´s leading producer of orange juice, and since that time has been followed by the United States (US. Over 90% of all orange juice produced in Brazil is exported, while US production is basically dedicated to internal consumption. The objective of this study was to compare the patenting dynamics of the orange juice processing industries in both Brazil and the US between 1978 and 2012. This was done by conducting a search in the Derwent Innovations Index (DII and analyzing the patent applications exclusively related to orange juice processing. For this period, a total of 45 patent applications were found, 43 filed by US processors and two by Brazilian processors. It was seen that brand ownership on the part of US processors may have led to a greater need for more innovation in their end products, compared to Brazilian processors that mainly produce and export commodities while acquiring foreign technology in the form of machinery and inputs.

77 FR 22343 - Certain Orange Juice From Brazil

Science.gov (United States)

2012-04-13

... Brazil Determination On the basis of the record \\1\\ developed in the subject five-year review, the United... from Brazil would not be likely to lead to continuation or recurrence of material injury to an industry... Publication 4311 (April 2012), entitled Certain Orange Juice from Brazil: Investigation No. 731-TA-1089...

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 ...

Insulin sensitivity and lipid profile of eutrophic individuals after acute intake of fresh orange juice in comparison to the commercial-pasteurized orange juice

Science.gov (United States)

Citrus flavonoids from orange juice (OJ) have shown hypolipidemic, hypotension, and anti-inflammatory properties. However, the extraction and commercial pasteurization of OJ can influence its nutritional composition in comparison to the fresh squeezed OJ. We evaluated the insulin sensitivity, and th...

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

Science.gov (United States)

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

The Chemical and Educational Appeal of the Orange Juice Clock

Science.gov (United States)

Kelter, Paul B.; Carr, James D.; Johnson, Tanya; Mauricio Castro-Acuña, Carlos

1996-12-01

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

76 FR 65496 - Certain Orange Juice From Brazil; Notice of Extension of Time Limits for Preliminary Results of...

Science.gov (United States)

2011-10-21

... DEPARTMENT OF COMMERCE International Trade Administration [A-351-840] Certain Orange Juice From Brazil; Notice of Extension of Time Limits for Preliminary Results of Antidumping Duty Administrative... antidumping duty order on certain orange juice from Brazil. See Initiation of Antidumping and Countervailing...

75 FR 69917 - Certain Orange Juice From Brazil; Notice of Extension of Time Limits for Preliminary Results of...

Science.gov (United States)

2010-11-16

... DEPARTMENT OF COMMERCE International Trade Administration [A-351-840] Certain Orange Juice From Brazil; Notice of Extension of Time Limits for Preliminary Results of Antidumping Duty Administrative... antidumping duty order on certain orange juice from Brazil. See Initiation of Antidumping and Countervailing...

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

Directory of Open Access Journals (Sweden)

Oluwagbenga O. ADEOGUN

2017-06-01

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

Study the Effect of Some Prebiotics on Physicochemical and Sensory Properties of Dietary Orange Juice

Directory of Open Access Journals (Sweden)

Sara Sohrabvandi

2015-07-01

Full Text Available Background and objectives: Fortification of beverages with new functional ingredients such as prebiotics is one of the recent progresses in the field of juice production. Therefore, the objective of the present study was to evaluate the effects of adding some prebiotics such as Inulin and Tagatose on physicochemical and sensory properties of orange juice. Methods: The prebiotic compounds (Inulin and Tagatose along with sucrose were added to orange juice in specific proportions and then pasteurized at 90°C. Orange juice treated samples were kept at 4°C (refrigerator temperature and 25°C (room temperature for 3 months. Physicochemical (Brix, acidity, sucrose content and pH and sensory properties of treated samples were evaluated within time intervals of one month. Results: The results showed that storage temperature had no significant effect on pH, Brix and acidity of all treatments (P>0.05. On the other hand, total sugar content of all treatments had decreased significantly during storage (P0.05. Storage of treatments at room temperature had decreased the acceptance of flavors significantly (P<0.05. Conclusion: The result of this study showed that Inulin in combination with sucrose and Tagatose could be used to produce salutary juice with desirable sensory properties.

Enhancing quality of orange juice by irradiation and chitosan

International Nuclear Information System (INIS)

Swailam, H.M.

2009-01-01

Recent concern about the presence of disease-causing bacteria in orange juice has highlighted the need to develop alternative means of pathogen control that preserve sensory properties and nutrient content. The objectives of this study were to determine the effects of irradiation and chitosan on the microbiological, physico-chemical and sensory properties in orange juice during refrigerated storage at 4 c. Irradiation treatments with 1 and 2 kGy decreased the log counts of total bacterial counts (TBC) and total mould and yeast (TM and Y)of orange juice (OJ). Whereas, irradiation with 2 kGy after treated OJ with 0.1% chitosan (Cs) the log counts were less than 10 cfu/ml during storage periods up to 6 months. Also, no viable cells of salmonella typhimurium and escherichia coli were found after these treatments. Therefore, it was concluded that irradiation with 2 kGy 0.1% Cs of oj improved the microbiological safety. D 1 0-value of s. typhimirium in oj and saline solution were 0.48 and 0.40 kGy, while those of e.coli were 0.25 and 0.20 kGy. Irradiation and chitosan resulted in reduction of ascorbic acid content by 7.47%.however, the contents of acidity were stable during storage periods. After 6 months of storage, sensory quality of the irradiated 2 kGy.1% Cs oj samples was adequate, while the quality of the non-irradiated control was deteriorated. Using 2 kGy.1% Cs treatment would allow to inactivate pathogenic and spoilage microorganisms or slow down their development without affecting its sensory quality. The results indicated that the oj behaves as a non-Newtonian fluid. The measurements of viscosity were applied in power low model to analyze the behavior

Effect of fresh orange juice intake on physiological characteristics in healthy volunteers.

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Asgary, Sedigheh; Keshvari, Mahtab; Afshani, Mohammad Reza; Amiri, Masoud; Laher, Ismail; Javanmard, Shaghayegh Haghjooy

2014-01-01

Background. Impaired endothelial function is a predictor of cardiovascular events. Orange juice (OJ) is rich in dietary flavonoids and could inhibit oxidative stress and inflammatory responses. We examined the effects of commercial (COJ) and fresh orange juice (FOJ) on endothelial function and physiological characteristics in healthy humans. Materials and Methods. Twenty-two healthy volunteers years were enrolled in a single blind randomized crossover controlled trial. The two groups consumed either COJ for the first 4 weeks and then FOJ (CFOJ, 4 weeks), or FOJ for the first 4 weeks and then COJ (FCOJ, 4 weeks). We assessed endothelial function by measuring flow-mediated dilation, serum concentrations of lipids, apolipoproteins A and B (apo A-1 and apo B), and inflammatory markers such as vascular endothelial adhesion molecule 1 (VCAM-1), E-selectin, high-sensitivity C-reactive protein (hs-CRP), and interleukin-6. Results. Consumption of both juices decreased VCAM, hs-CRP, and E-selectin but increased apo A-1. A decline in LDL occurred in the FOJ group. There were no differences between the characteristics of two groups, with the exception of apo A-1 levels that were increased with both forms of OJ. The largest variations occurred with hs-CRP, VCAM in both groups. Conclusion. Consumption of COJ and FOJ produced beneficial effects on the physiological characteristics of healthy volunteers. Although these results could encourage the consumption of OJ, intervention studies are needed to determine the long-term effects of these types of OJ on metabolic and cardiovascular endpoints.

A Phase 1 Pharmacokinetic Study of Cysteamine Bitartrate Delayed-Release Capsules Following Oral Administration with Orange Juice, Water, or Omeprazole in Cystinosis.

Science.gov (United States)

Armas, Danielle; Holt, Robert J; Confer, Nils F; Checani, Gregg C; Obaidi, Mohammad; Xie, Yuli; Brannagan, Meg

2018-02-01

Cystinosis is a rare, metabolic, autosomal recessive, genetic lysosomal storage disorder characterized by an accumulation of cystine in various organs and tissues. Cysteamine bitartrate (CB) is a cystine-depleting aminothiol agent approved in the United States and Europe in immediate-release and delayed-release (DR) formulations for the treatment of nephropathic cystinosis in children and adults. It is recommended that CBDR be administered with fruit juice (except grapefruit juice) for maximum absorption. Omeprazole is a proton pump inhibitor that inhibits gastric acid secretion and, theoretically, may cause the premature release of cysteamine by increasing intragastric pH, thereby affecting the PK of CBDR. This open-label, three-period, randomized study in healthy adult subjects was designed primarily to compare the pharmacokinetics of CBDR capsules after a single oral dose administered with orange juice, water, or multiple oral doses of omeprazole with water at steady state. A total of 32 subjects were randomly assigned to receive study agents in one of two treatment sequences. All subjects completed the study and baseline characteristics of the overall population and the two treatment sequence populations were similar. Peak mean plasma cysteamine concentrations following co-administration of CBDR capsules with orange juice (1892 ng/mL) were higher compared with co-administration with water (1663 ng/mL) or omeprazole 20 mg and water (1712 ng/mL). Mean time to peak plasma concentration was shorter with omeprazole co-administration (2.5 h) compared with orange juice (3.5 h) or water (3.0 h). Statistical comparisons between treatment groups indicated that exposure as assessed by AUC 0-t , AUC 0-∞ , and C max were all within the 80-125% bioequivalence ranges for all comparisons. All treatments were generally well tolerated. Overall, the pharmacokinetics of cysteamine bitartrate DR capsules are not significantly impacted by co-administration with orange juice

Gamma radiation and the conservation of natural orange juice; Radiacao gama na conservacao do suco natural de laranja

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Iemma, Juliana; Alcarde, Andre Ricardo; Domarco, Rachel Elisabeth; Spoto, Marta Helena Fillet; Blumer, Lucimara; Matraia, Clarice [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos e Radioentomologia]. E-mail: aalcarde@cena.usp.br

1999-12-01

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

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

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

2004-06-01

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

When Consumers Diet, Should Producers Care? An Examination of Low-Carb Dieting and U.S. Orange Juice Consumption

OpenAIRE

Love, Leigh Ann; Sterns, James A.; Spreen, Thomas H.; Wysocki, Allen F.

2006-01-01

From 2000 through 2004, per-capita orange juice purchases decreased by 12.3 percent in the United States, while the popularity and media coverage of low-carbohydrate dieting exploded. Content analysis was used to count selected newspaper articles topically related to low-carbohydrate dieting, the Atkins diet, and the South Beach diet. These data were included in a national orange juice demand model, where purchase data served as the independent variable and proxy for consumer demand of orange...

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

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

2014-09-01

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

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) ...

Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life.

Science.gov (United States)

Spira, Paz; Bisconsin-Junior, Antonio; Rosenthal, Amauri; Monteiro, Magali

2018-01-01

The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice's stability along shelf life. Lightness ( L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage.

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

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Lílian Maria MOURA

2009-06-01

Full Text Available

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

Effects of gamma irradiation and refrigeration on Saccharomyces cerevisiae growth in orange juice; Efeitos do tratamento combinado de irradiacao e refrigeracao no crescimento de levedura Saccharomyces cerevisiae (Hansen) em suco de laranja

Energy Technology Data Exchange (ETDEWEB)

Domarco, R.E.; Spoto, M.H.F.; Walder, J.M.M.; Blumer, L.; Matraia, C. [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil)

1996-01-01

The effect of gamma radiation and of low temperatures was studied on yeast growth in orange juice. Concentrated orange juice (65 deg Brix) was diluted to 10.5 deg Brix and inoculated with commercial biological yeasts. The were irradiated with doses of 0.0 (control), 1.0, 1.5, 2.0, 2.5, 5.0 and 7.5 kGy (cobalt-60), with a 2.83 kGy/h dose rate. all the samples were stored at 0 deg, 5 deg and 25 deg C for periods of 1; 7; 14; 21; 30; 60 and 90 days of storage. Combined treatment of 1 kGy and refrigeration at 0 deg C was effective for orange juice conservation for 90 days of storage at 5 deg C. At 25 deg C only the two highest radiation doses (5.0 and 7.5 kGy) were effective to control yeast growth in orange juice. (author). 12 refs., 4 tabs.

Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice.

Science.gov (United States)

Alwazeer, Duried; Cachon, Remy; Divies, Charles

2002-10-01

Lactobacillus plantarum and Saccharomyces cerevisiae are acid-tolerant microorganisms that are able to spoil citrus juices before and after pasteurization. The growth of these microorganisms in orange juice with and without pasteurization was investigated. Two samples of orange juice were inoculated with ca. 10(5) CFU/ml of each microorganism. Others were inoculated with ca. 10(7) CFU/ml of each microorganism and then thermally treated. L. plantarum populations were reduced by 2.5 and 6 and 2 log10 CFU/ml, respectively. Samples of heated and nonheated juice were incubated at 15 degrees C for 20 days. Injured populations of L. plantarum decreased by ca. 2 log10 CFU/ml during the first 70 h of storage, but those of S. cerevisiae did not decrease. The length of the lag phase after pasteurization increased 6.2-fold for L. plantarum and 1.9-fold for S. cerevisiae, and generation times increased by 41 and 86%, respectively. The results of this study demonstrate the differences in the capabilities of intact and injured cells of spoilage microorganisms to spoil citrus juice and the different thermal resistance levels of cells. While L. plantarum was more resistant to heat treatment than S. cerevisiae was, growth recovery after pasteurization was faster for the latter microorganism.

Urinary metabolite profiling of flavonoids in Chinese volunteers after consumption of orange juice by UFLC-Q-TOF-MS/MS.

Science.gov (United States)

Zeng, Xuan; Su, Weiwei; Bai, Yang; Chen, Taobin; Yan, Zenghao; Wang, Jiawei; Su, Minmin; Zheng, Yuying; Peng, Wei; Yao, Hongliang

2017-09-01

The metabolism of flavonoids derived from orange juice in Chinese volunteers has not been well investigated. With the ultra-fast liquid chromatography-quadrupole-time-of-flight tandem mass spectrometry (UFLC-Q-TOF-MS/MS) system, orange juice-derived flavonoids, as well as metabolites contained in urine collected from healthy Chinese volunteers after consumption of 250mL orange juice, were systematically identified and quantified. Finally, a total of 9 flavonoids and 30 metabolites were detected. Obtained results revealed that flavonoids derived from orange juice underwent extensive phase II metabolism in human, mainly comprising glucuronidation and sulfation. The overall recovery of the primary flavonoid aglycones, i.e., naringenin and hesperetin, were both approximately equivalent 22% of intake, primarily occurred in 4-12h post consumption. Meanwhile, additional 35 phenolic catabolites were identified in urine collected post consumption. However, it is difficult to determine the exact amounts of phenolic catabolites derived from specific flavonoid due to the interference of diets and other flavonoids. This work would be valuable for the clarification of metabolic profiles for flavonoids in Chinese population. Copyright © 2017 Elsevier B.V. All rights reserved.

Proteomic Analysis of Peripheral Blood Mononuclear Cells after a High-Fat, High-Carbohydrate Meal with Orange Juice.

Science.gov (United States)

Chaves, Daniela F S; Carvalho, Paulo C; Brasili, Elisa; Rogero, Marcelo M; Hassimotto, Neuza A; Diedrich, Jolene K; Moresco, James J; Yates, John R; Lajolo, Franco M

2017-11-03

Oxidative stress and inflammation play a role in the physiopathology of insulin resistance, diabetes and cardiovascular disease. A single high-fat, high-carbohydrate (HFHC) meal induces an increase in inflammatory and oxidative stress markers in peripheral blood mononuclear cells (PBMC). Previous studies have shown that orange juice is able to prevent this response by inhibiting toll like receptors (TLR) expression and endotoxemia. Our goal was to study the proteome response in PBMC after the consumption of a HFHC meal consumed with water, orange juice or an isocaloric beverage (water with glucose). Twelve healthy individuals completed the protocol in a crossover design, and blood samples were obtained before and 1, 3, and 5 h after consumption. Proteomic profile, glucose, insulin, lipid and cytokines levels were investigated. The glycemic and insulinemic response was higher when the meal was consumed with glucose, while there was no difference in the response between water and orange juice. Proteome analysis in PBMC was carried out using TMT ten-plex. A total of 3813 proteins, originating from 15 662 peptides were identified. Three proteins showed significantly altered expression in the three treatments: apolipoprotein A-II, ceruloplasmin and hemopexin. When the HFHC meal was consumed with water there was an increase in some inflammatory pathways such as the Fc-gamma receptor dependent phagocytosis and the complement cascade, but the immune system as a whole was not significantly altered. However, when the meal was consumed with glucose, the immune system was up regulated. Among the pathways induced after 3 h were those of the adaptive immune system and cytokine signaling. Five hours after the meal, pathways of the complement cascade and classical antibody mediated complement activation were up regulated. When the meal was consumed with orange juice there was an up regulation of proteins involved in signal transduction, DNA replication and cell cycle. The

An overview on the Brazilian orange juice production chain Uma visão da produção brasileira de suco de laranja

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Renato Marcio dos Santos

2013-03-01

Full Text Available Brazil is the world's largest producer of oranges and uses more than 70% of the harvested fruits in the production of juices. The amount of processed orange is growing about 10% per year, confirming the trend of the Brazilian citrus for juice production. This research aimed to investigate the Brazilian orange juice production chain from 2005 to 2009. Data from the amount of frozen juice produced and exported, international price of orange juice, and intermediate transactions were assessed in order to make possible selection of all interveners involved in the chain. The study using the Social Network Analysis (SNA showed that the densest relationships in the network are from exporters to importers and from orange growers to the orange processing industry. No difference was found in the values of the network geodesic distance or the clustering coefficients from 2005 to 2009. The degree of centrality increased steadily throughout the years indicating that the processing industry attempts to minimize the risks by centralizing the actions. A decrease in export of orange juice from 2007 (2.07 10(6 t to 2008 (2.05 10(6 t was found, probably due to the world's financial crisis with recovery in 2009. Since 2004, there has been an increase of nearly 10% per year in the market preference of concentrate juice (OFCJ when compared to the "not from concentrated" juice (NFC. Nowadays the NFC market represents nearly 50% of all Brazilian export which impacted in the logistic distribution and transportation issues.O Brasil é o maior produtor de laranjas no mundo e utiliza mais de 70% das frutas que produz na fabricação de suco. A proporção de laranjas processadas vem crescendo cerca de 10% ao ano, confirmando a tendência da citricultura brasileira para a produção de suco. O objetivo deste trabalho foi apresentar uma visão geral sobre a cadeia de produção de suco de laranja brasileiro por meio da análise de rede social a partir de 2005 a 2009. Os dados

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

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Paulo Sérgio Fracalanza

2007-12-01

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

Application of tristimulus colorimetry to estimate the carotenoids content in ultrafrozen orange juices.

Science.gov (United States)

Meléndez-Martínez, Antonio J; Vicario, Isabel M; Heredia, Francisco J

2003-12-03

Tristimulus Colorimetry was applied to characterize the color of Valencia late orange juices. Color measurements were made against white background and black background. The profile of the main carotenoids related to the color of the juices was determined by HPLC. Significant correlations (p < 0.05) between b*, Cab* and h(ab) and the content of beta-cryptoxanthin, lutein + zeaxanthin and beta-carotene were found. The correlations between the color parameters L*, a*, b*, Cab* and h(ab) and the carotenoids content were also explored by partial least squares. The results obtained have shown that it is possible to obtain equations, by means of multiple regression models, which allow the determination of the individual carotenoid levels from the CIELAB color parameters, with R2 values always over 0.9. In this sense, equations have been proposed to calculate the retinol equivalents (1 RE = 1 microgram retinol = 12 micrograms beta-carotene = 24 micrograms alpha-carotene = 24 micrograms beta-cryptoxanthin) of the orange juice analyzed as a function of the color parameters calculated from measurement made against white and black backgrounds. The average RE per liter of juice obtained by HPLC was 51.07 +/- 18.89, whereas employing these equations, average RE values obtained were 51.16 +/- 1.36 and 51.21 +/- 1.70 for white background and black background, respectively.

Survival of free and microencapsulated human-derived oral probiotic Lactobacillus paracasei SD1 in orange and aloe vera juices

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Rawee Teanpaisan

2015-06-01

Full Text Available Microencapsulation was evaluated as a means of preserving Lactobacillus paracasei SD1, a human-derived strain with probiotic potential, in orange and aloe vera juices. The microencapsulation parameters included alginate concentration, calcium chloride concentration and hardening-time, and the efficacy of microencapsulation to preserve the survival of microencapsulated bacteria compared to free cells during exposure in fruit juices were determined. The results revealed that the viable count of free-cell form markedly decreased compared to microencapsulated form. The microencapsulation of 2% alginate (w/v and 0.05 M CaCl2 gave the best result to preserve the probiotic. It was found that viability of microencapsulated probiotic bacteria was significantly higher than free-cell in fruit juices during 8 weeks of storage time in the refrigerator. The potential probiotic trait related to inhibitory effect was not affected after microencapsulation process. In summary, the microencapsulation method may be an alternative way of preserving the viability of probiotic L. paracasei SD1.

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

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José Renato Munhoz

2010-01-01

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

Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction.

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Wibowo, Scheling; Grauwet, Tara; Kebede, Biniam Tamiru; Hendrickx, Marc; Van Loey, Ann

2015-09-01

The current work used fingerprinting-kinetics for the first time to monitor shelf-life changes in a low-pH, pasteurised, shelf-stable product, more particular in orange juice. Orange juice samples were stored as a function of time at four different storage temperatures (20, 28, 35 and 42°C). To obtain insight into chemical changes in the volatile food fraction, samples were fingerprinted with headspace GC-MS. The objectives of this work were twofold: (i) to identify major chemical changes of pasteurised orange juice during shelf-life and (ii) to study the kinetics of selected shelf-life compounds in the context of accelerated shelf-life testing (ASLT). At 20°C, changes in terpenes and a decrease in aldehydes were observed. Oxides and sulphur compounds increased and esters decreased at increased storage temperatures (at 28°C and above). Concerning ASLT, four volatile compounds had clear temperature and time dependent kinetics within the investigated temperature range. Copyright © 2015 Elsevier Ltd. All rights reserved.

Descriptive sensory analysis in different classes of orange juice by a robust free-choice profile method.

Science.gov (United States)

Pérez Aparicio, Jesús; Toledano Medina, M Angeles; Lafuente Rosales, Victoria

2007-07-09

Free-choice profile (FCP), developed in the 1980s, is a sensory analysis method that can be carried out by untrained panels. The participants need only to be able to use a scale and be consumers of the product under evaluation. The data are analysed by sophisticated statistical methodologies like Generalized Procrustean Analysis (GPA) or STATIS. To facilitate a wider use of the free-choice profiling procedure, different authors have advocated simpler methods based on principal components analysis (PCA) of merged data sets. The purpose of this work was to apply another easy procedure to this type of data by means of a robust PCA. The most important characteristic of the proposed method is that quality responsible managers could use this methodology without any scale evaluation. Only the free terms generated by the assessors are necessary to apply the script, thus avoiding the error associated with scale utilization by inexpert assessors. Also, it is possible to use the application with missing data and with differences in the assessors' attendance at sessions. An example was performed to generate the descriptors from different orange juice types. The results were compared with the STATIS method and with the PCA on the merged data sets. The samples evaluated were fresh orange juices with differences in storage days and pasteurized, concentrated and orange nectar drinks from different brands. Eighteen assessors with a low-level training program were used in a six-session free-choice profile framework. The results proved that this script could be of use in marketing decisions and product quality program development.

Measuring Vitamin C Content of Commercial Orange Juice Using a Pencil Lead Electrode

Science.gov (United States)

King, David; Friend, Jeffrey; Kariuki, James

2010-01-01

A pencil lead successfully served as an electrode for the determination of ascorbic acid in commercial orange juice. Cyclic voltammetry was used as an electrochemical probe to measure the current produced from the oxidation of ascorbic acid with a variety of electrodes. The data demonstrate that the less expensive pencil lead electrode gives…

Effects of combined treatment of gamma irradiation and refrigeration on yeast growth (Saccharomyces cerevisiae Hansen) in orange juice; Efeitos do tratamento combinado de irradiacao gama e refrigeracao no crescimento de levedura (Saccharomyces cerevisae Hansen) em suco de laranja

Energy Technology Data Exchange (ETDEWEB)

Domarco, R.E.; Spoto, M.H.F.; Walder, J.M.M.; Matria, C.; Blumer, L. [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil)

1995-12-31

Effect of gamma radiation and low temperatures was studied on yeast growth on orange juice. Concentrated orange juice (65{sup 0} C Brix) was diluted at 10,5{sup 0} C Brix and inoculated with comercial biological yeasts. The samples were irradiated with doses of 0.0 (control), 1.0, 1.5, 2.0, 2.5, 5.0 and 7.5 kGy (Cobalt-60), with 2.83 kGy/h of dose rate. All the samples were stored at 0{sup 0} C, 0{sup 5} and 25{sup 0} C for periods of 1, 7, 14, 21, 30, 60 e 90 days of storage. Combined treatment of 1 kGy and refrigeration at 0{sup 0} C was effective for orange juice conservation on 90 days of storage. The dose of 2.5 kGy, was enough to conserve the juice on 90 days of storage on 5{sup 0} C. At 25{sup 0} C only the two highest radiation doses (5.0 and 7.5 kGy) wereeffective to control yeast growth in orange juice. (author). 11 refs, 4 tabs.

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

DEFF Research Database (Denmark)

Dalgård, Christine; Christiansen, Lene; Jonung, Torbjörn

2007-01-01

by dietary factors like the antioxidants. AIM OF THE STUDY: We examined the effect of antioxidant-rich orange and blackcurrant juices and vitamin E supplement on PON1 activity in patients with peripheral arterial disease. Furthermore, we studied whether genetic polymorphisms in the PON1 gene predicted...... the change in PON1 activity. METHODS: The study was designed as a cross-over trial with 48 participants who received two of the four possible treatments: (1) 250 ml orange juice and 250 ml blackcurrant juice; (2) 15 mg vitamin E; (3) 250 ml orange juice and 250 ml blackcurrant juice and 15 mg vitamin E......; or (4) control/placebo (energy-equivalent sugar-containing beverage). The treatments were given for 28 days, separated by a 4-week wash-out period. RESULTS: The PON1 activity was not affected by juice or vitamin E supplement neither was there evidence of synergetic effects. However, a statistically...

Screening and Characterization of Polygalacturonase as Potential Enzyme for Keprok Garut Orange (Citrus nobilis var. chrysocarpa) Juice Clarification

Science.gov (United States)

Widowati, E.; Utami, R.; Kalistyatika, K.

2017-11-01

Use of thermostable enzyme from bacilli for industrial application is significant. This research aimed to isolate thermophilic pectinolytic bacteria from orange peel and vegetable waste which produced thermostable polygalacturonase, to investigate the polygalacturonase ability in clarifying keprok Garut orange juice, and to characterize polygalacturonase based on pH optimum, temperature optimum, enzyme stability, enzyme kinetics KM, and Vmax. Obtained, 14 isolates that further selected to 4 best isolates based on highest polygalacturonase activity and keprok Garut orange juice clarification ability. Four selected enzyme isolates were AR 2, AR 4, KK 4, and KK 5 had ability to increase juice transmittance, decrease juice viscosity and also reduce total soluble solid. Furthermore 4 selected isolates were partially purified by ammonium sulphate precipitation and dialysis method. Four partially purified enzymes were known that enzyme character of AR 2 optimum at pH 6; AR 4 optimum at pH 5.5; KK 4 optimum at pH 6; and KK 5 optimum at pH 4.5. Four enzymes were optimum at temperature 60°C thus stable at temperature 50-60°C, this characteristic indicate that enzymes were thermostable. AR 2 showed active activity stable at pH 4-7; AR 4 showed active activity stable at pH 6-7; KK 4 showed active activity stable at pH 4-6; however KK 5 stable at pH 4-5. Enzyme AR 2 and KK 4 was getting inactive at pH 11, thus AR 4 and KK 5 inactive at pH 12. KM value of AR 2, AR 4, KK 4, and KK 5 was 0.0959; 0.0974; 0.0966; and 0.178 mg/ml respectively. Vmax of AR 2, AR 4, KK 4, and KK 5 was 0.0203; 0.0202; 0.0185; and 0.0229 U/ml respectively. Enzyme AR 2 was the most compatible enzyme to be applied in keprok Garut orange juice clarification for it had the lowest KM value.

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

Science.gov (United States)

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

2018-04-01

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

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

Science.gov (United States)

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

2018-03-30

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

Differences between elemental composition of orange juices and leaves from organic and conventional production systems

International Nuclear Information System (INIS)

Turra, C.; Fernandes, E.A.N.; Bacchi, M.A.; Tagliaferro, F.S.; Franca, E.J.

2006-01-01

A comprehensive sampling of organic and conventional oranges was carried out in Bebedouro, an important citrus producing region of Brazil. The soils, leaves and fruits of the variety Valencia (Citrus sinensis [L.] Osbeck) budded on Rangpur lime (Citrus limonia Osbeck) were analyzed. The chemical characterization was accomplished by instrumental neutron activation analysis (INAA). Indications for a difference between organic and conventional orange juices and leaves were obtained by applying univariate and multivariate statistical analysis. There were differences between samples for Br, Co, Cs, La and Rb from both systems. (author)

Halogenated pesticide analysis in orange juice by gas chromatography with electron capture detector (GC-ECD) with "6"3Ni nuclide

International Nuclear Information System (INIS)

Manhani, Kelly C.; Amaral, Priscila O.; Bustillos, José O.V.; Mendes, Cristiana de A.; Lacerda, João P.A. de; Silva, Jorge L. da; Instituto de Pesquisas Tecnológicas do Estado de São Paulo

2017-01-01

Brazil has been gain space in the market of orange juice in the last years. For the exportation of this product to keep growing, its quality of this product must be ensured by putting in force more strict legislations and custom barriers, in order to improve the well-being and health of the population. In this work were analyzed four orange juices brands produced in the State of São Paulo. It was quantified the acaricide known as Dicofol (2,2,2-trichloro-1,1-bis(4-chlorophenyl) ethanol) widely used to combat the Citrusleprosis virus, transmitted by mites to the citrus culture. This pesticide was chosen due to its importance in the production of orange in large scale and their indiscriminate use may pose risks to humans and of environment. The analytical technique applied was gas chromatography coupled with electron capture detector (GC-ECD) using the "6"3Ni nuclide. This beta (β) radiation source ionizes the carrier gas (N_2), generating an electron current that forms the baseline. The analites pass through the detector and capture electrons, generating the analytical signal that is proportional to the concentration of analite. The sample preparation was done by QuEChERS. The limits of detection (LOD) and quantification (LOQ) found were 0.005 and 0.025 mg kg"-"1 respectively. The applied methodology was efficient and presented excellent analytical sensitivity for the pesticide Dicofol, being that of four samples analyzed, only in one was found concentration of 0.03 mg kg"-"1, above the LOQ, however below the Maximum Residue Limit (MRL) for fruits (0.1 mg kg"-"1) established by Codex alimentarius. (author)

Halogenated pesticide analysis in orange juice by gas chromatography with electron capture detector (GC-ECD) with {sup 63}Ni nuclide

Energy Technology Data Exchange (ETDEWEB)

Manhani, Kelly C.; Amaral, Priscila O.; Bustillos, José O.V.; Mendes, Cristiana de A.; Lacerda, João P.A. de; Silva, Jorge L. da, E-mail: ovega@ipen.br, E-mail: kmanhani@gmail.com [Instituto de Pesquisas Energeticas e Nucleares (CQMA/IPEN-CNEN-SP), Sao Paulo, SP (Brazil). Centro de Química e Meio Ambiente; Instituto de Pesquisas Tecnológicas do Estado de São Paulo (LAQ- CQuim/IPT-SP), SP (Brazil). Lab. de Análises Químicas

2017-11-01

Brazil has been gain space in the market of orange juice in the last years. For the exportation of this product to keep growing, its quality of this product must be ensured by putting in force more strict legislations and custom barriers, in order to improve the well-being and health of the population. In this work were analyzed four orange juices brands produced in the State of São Paulo. It was quantified the acaricide known as Dicofol (2,2,2-trichloro-1,1-bis(4-chlorophenyl) ethanol) widely used to combat the Citrusleprosis virus, transmitted by mites to the citrus culture. This pesticide was chosen due to its importance in the production of orange in large scale and their indiscriminate use may pose risks to humans and of environment. The analytical technique applied was gas chromatography coupled with electron capture detector (GC-ECD) using the {sup 63}Ni nuclide. This beta (β) radiation source ionizes the carrier gas (N{sub 2}), generating an electron current that forms the baseline. The analites pass through the detector and capture electrons, generating the analytical signal that is proportional to the concentration of analite. The sample preparation was done by QuEChERS. The limits of detection (LOD) and quantification (LOQ) found were 0.005 and 0.025 mg kg{sup -1} respectively. The applied methodology was efficient and presented excellent analytical sensitivity for the pesticide Dicofol, being that of four samples analyzed, only in one was found concentration of 0.03 mg kg{sup -1}, above the LOQ, however below the Maximum Residue Limit (MRL) for fruits (0.1 mg kg{sup -1}) established by Codex alimentarius. (author)

Effects of the gamma and ultrasound radiation in orange juice contaminated by Alicyclobacillus acidoterrestris;Efeitos das radiacoes gama e ultra-sonica em suco de laranja contaminado por Alicyclobacillus acidoterrestris

Energy Technology Data Exchange (ETDEWEB)

Pires, Cristiane Cassiolato, E-mail: cristiane_cassiolato@yahoo.com.b

2006-07-01

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

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

Directory of Open Access Journals (Sweden)

Meng Chen

2018-04-01

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

High-Fiber Orange Juice as a Nutrition Supplement in Women: A Randomized, Double-Blind, Placebo-Controlled Study of Tolerance and Effectiveness.

Science.gov (United States)

Bergamasco, Christiane; Horie, Lilian Mika; Torrinhas, Raquel Susana; Waitzberg, Dan L

2015-11-01

The daily consumption of dietary fiber is frequently below suggested recommendations. Using a double-blind, controlled, randomized study, we assessed the efficiency and tolerance of a fiber-enriched orange juice to supplement fiber intake in women. After 1 week of noninterventional observation, 192 healthy adult women ingested 400 mL of orange juice for 21 days, which either was not (placebo group) or was enriched with fiber (fiber group). Orange juice ingestion was registered daily and controlled for each week during the study period. Macronutrient, fiber, and energy intake were determined using a 3-day food record, validated food chemical composition databases, and the "Pro Diet" software. Gastrointestinal symptoms were self-evaluated daily by scoring 4 grades of symptom intensity and using a visual analog scale to grade pain severity. No changes were observed for macronutrient and energy ingestion. For the placebo group (n = 97), the total fiber intake record was under the daily recommended value. In contrast, the fiber group (n = 95) displayed higher comparative values of total and soluble fiber consumption (P ≤ .001), achieving the daily recommended values of fiber intake. Both groups reported an increased frequency of slight bloating and rumbles over time (P ≤ .05). The fiber group also experienced a higher frequency of slight flatulence over time (P = .002). Consumption of fiber-enriched orange juice was efficient to achieve the daily fiber intake recommendation for women, was not accompanied by intense adverse events, and may represent a suitable method to supplement fiber intake in woman. © 2014 American Society for Parenteral and Enteral Nutrition.

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

International Nuclear Information System (INIS)

Martinez Rivas, Allan Roberto

2014-01-01

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

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

Science.gov (United States)

2010-04-01

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

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

OpenAIRE

LUZIANA HOXHA; ONEIDA KYCYK; RENATA KONGOLI; ERANDA MANE

2014-01-01

Orange juice is a daily food randomly consumed and could be easily presented like an imitation of original products. Identification of its imitation has a big importance for juice authenticity. In some cases, it’s used the colouring agent Tartrazine (E102) a monoazo dye, permitted as food additive in EU, but hazardous for human health, due to allergic reactions and hyperactivity increasing especially of children in high levels. E102 consists essentially of trisodium 5-hydroxy-1-(4-sulfonatoph...

Recovery of aroma compounds from orange essential oil

Directory of Open Access Journals (Sweden)

Haypek E.

2000-01-01

Full Text Available The objective of this work was to study the recovery of aroma compounds present in the orange essential oil using experimental data from CUTRALE (a Brazilian Industry of Concentrated Orange Juice. The intention was to reproduce the industrial unit and afterwards to optimize the recovery of aroma compounds from orange essential oil by liquid-liquid extraction. The orange oil deterpenation was simulated using the commercial software PRO/II 4.0 version 1.0. The UNIFAC model was chosen for the calculation of the activity coefficients.

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.

Effects of Pomegranate and Orange Juice on Antioxidant Status in Non-Alcoholic Fatty Liver Disease Patients: A Randomized Clinical Trial.

Science.gov (United States)

Ekhlasi, Golnaz; Shidfar, Farzad; Agah, Shahram; Merat, Shahin; Hosseini, Agha Fatemeh

2015-12-01

The fruit of the pomegranate (Punica granatum) has a high content of polyphenols and is renowned for its antioxidant capabilities. In particular, it is recognized as reducing oxidative stress and, therefore, playing a productive role in obstructing the pathogenesis of fatty liver disease. The aim of the present study was to evaluate the effects of consumingpomegranate juice (high in antioxidant content) and orange juice (low in antioxidant content) when combined with a hypocaloric diet on liver enzymes and the antioxidant status of patients. In a randomized clinical trial, 65 patients who exhibited non-alcoholic fatty liver disease (NAFLD) at a mean age of 39+/-8 years received 250 mL pomegranate juice or orange juice per day as a substitute for two servings of fruit in a hypocaloric diet over a period of 12 weeks. The subjects' levels of aspartate aminotransferase (AST), alanine aminotransferase (ALT), total antioxidant capacity (TAC), malondialdehyde (MDA) and tumor necrosis factor-α (TNF-α) were measured at the beginning and end of the study. At the end of the study, the levels of liver enzymes and body mass index (BMI) had significantly decreased in both groups. A significant increase in TAC was also observed in the subjects in the pomegranate group (p diet.

Further characterization of a furanocoumarin-free grapefruit juice on drug disposition: studies with cyclosporine.

Science.gov (United States)

Paine, Mary F; Widmer, Wilbur W; Pusek, Susan N; Beavers, Kimberly L; Criss, Anne B; Snyder, Jennifer; Watkins, Paul B

2008-04-01

We previously established furanocoumarins as mediators of the interaction between grapefruit juice (GFJ) and the model CYP3A4 substrate felodipine in healthy volunteers using a GFJ devoid of furanocoumarins. It remains unclear whether furanocoumarins mediate drug-GFJ interactions involving CYP3A4 substrates that are also P-glycoprotein substrates. The effects of furanocoumarin-free GFJ on drug disposition were further characterized by using the dual CYP3A4/P-glycoprotein substrate cyclosporine. By randomized crossover design, 18 healthy volunteers received cyclosporine (5 mg/kg) with 240 mL orange juice (control), GFJ, or furanocoumarin-free GFJ. Blood was collected over 24 h. Juice treatments were separated by > or = 1 wk. The effects of diluted extracts of each juice and of purified furanocoumarins on [3H]cyclosporine translocation in Caco-2 cells were then compared. The median (range) dose-corrected cyclosporine area under the curve and the maximum concentration with GFJ (P or = 0.50), were significantly higher than those with orange juice [15.6 (6.7-33.5) compared with 11.3 (4.8-22.0) x 10(-3) h/L and 3.0 (1.6-5.8) compared with 2.4 (1.1-3.1) mL(-1), respectively]. The median time to reach maximum concentration and terminal elimination half-life were not significantly different between the juices (2-3 and 7-8 h, respectively; P > or = 0.08). Relative to vehicle, the GFJ extract, orange juice extract, and purified furanocoumarins partially increased apical-to-basolateral and decreased basolateral-to-apical [3H]cyclosporine translocation in Caco-2 cells, whereas the furanocoumarin-free GFJ extract had negligible effects. Reanalysis of the clinical juices identified polymethoxyflavones as candidate P-glycoprotein inhibitors in orange juice but not in GFJ. Furanocoumarins mediate, at least partially, the cyclosporine-GFJ interaction in vivo. A plausible mechanism involves the combined inhibition of enteric CYP3A4 and P-glycoprotein.

Stability of unpasteurized and refrigerated orange juice

Directory of Open Access Journals (Sweden)

Maria Cristina Corrêa de Souza

2004-07-01

Full Text Available The stability of orange juice obtained from a small extractor and stored in a polyethylene bottle was assessed under isothermal and non-isothermal storage conditions at 4, 8 and 12ºC for 72 hours. pH, titratable acidity and Brix did not alter significantly during the 72 hours storage. Microbiological analysis showed high initial count for moulds and yeasts that increased in the juice stored for 72h under the non-isothermal conditions with temperature abuse (12��C/4h. Date of the sensory evaluation showed a small reduction in product acceptance in this condition. The juice, in the recommended validity period (48h, presented losses of less than 20% of the initial ascorbic acid content regardless of the treatment. However, after this time, the degradation became accentuated reaching, at 72h storage, retentions of 72 to 85%.Desenvolvimento microbiano, ação enzimática e reações químicas influenciam a qualidade de suco de laranja natural não-pasteurizado, podendo comprometer características sensoriais e provocar perdas nutricionais. A estabilidade do suco, obtido em extrator de pequeno porte e acondicionado em embalagem de polietileno, foi avaliada em condições isotérmicas e não-isotérmicas de armazenamento em temperaturas entre 4 e 12ºC por 72h. Valores de pH, acidez titulável e sólidos solúveis totais não se alteraram significativamente ao longo do armazenamento em todas as condições. Resultados da análise microbiológica mostraram alta contagem inicial de bolores e leveduras, que aumentaram no suco armazenado por 72h na condição não isotérmica onde houve abuso de temperatura (12ºC por 4h. Os testes sensoriais mostraram uma pequena redução na aceitação do produto nessa mesma condição. Constatou-se que o suco, no período preconizado como prazo de validade (48h, apresentou perdas inferiores a 20% do teor inicial de ácido ascórbico, independentemente do tratamento. A partir deste momento, a degradação se

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

Science.gov (United States)

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

2018-03-21

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

Development and characterization of a new encapsulating agent from orange juice by-products.

Science.gov (United States)

Kaderides, Kyriakos; Goula, Athanasia M

2017-10-01

The replacement of maltodextrins as carriers for the spray drying of sticky and sugar based bioactives is an important development for the food industry. In this work, orange juice industry by-product was used to obtain a high dietary fiber powder to be used as carrier material. This powder was characterized with respect to its physical and chemical properties related to the process of encapsulation by spray drying. Adsorption isotherms of orange waste powder were determined at 30, 45, and 60°C. The data were fitted to several models including two-parameter (BET, Halsey, Smith, and Oswin), three-parameter (GAB), and four-parameter (Peleg) relationships. The GAB model best fitted the experimental data. The isosteric heat of sorption was determined from the equilibrium sorption data using the Clausius-Clapeyron equation. Isosteric heats of sorption were found to decrease exponentially with increasing moisture content. The enthalpy-entropy compensation theory was applied to the sorption isotherms and indicated an enthalpy controlled sorption process. Glass transition temperatures (T g ) of orange waste powder conditioned at various water activities were determined and a strong plasticizing effect of water on T g was found. These data were satisfactory correlated by the Gordon and Taylor model. The critical water activity and moisture content for the orange waste powder were 0.82 and 0.18g water/g solids, respectively, at a storage temperature of 25°C. Copyright © 2017 Elsevier Ltd. All rights reserved.

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.

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....

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%.

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

Directory of Open Access Journals (Sweden)

Ana Rodríguez

2016-12-01

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

Low dose irradiation influence on yield and quality of fruit juice

International Nuclear Information System (INIS)

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

1991-01-01

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

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

Science.gov (United States)

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

2013-03-15

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

Multielement determination in orange juice by ICP-MS associated with data mining for the classification of organic samples

Directory of Open Access Journals (Sweden)

Christian Turra

2017-09-01

Full Text Available The aim of this study was to discriminate organic from conventional orange juice based on chemical elements and data mining applications. A comprehensive sampling of organic and conventional oranges was carried out in Borborema, state of São Paulo, Brazil. The fruits of the variety Valencia (Citrus sinensis (L. Osbeck budded on Rangpur lime (Citrus limonia Osbeck were analyzed. Eleven chemical elements were determined in 57 orange samples grown in organic and conventional systems. In order to classify these samples, data mining techniques (Support Vector Machine (SVM and Multilayer Perceptron (MLP were combined with feature selection (F-score and chi-squared. SVM with chi-squared had a better performance compared with the other techniques because it reached 93.00% accuracy using only seven chemical components (Cu, Cs, Zn, Al, Mn, Rb and Sr, and correctly classified 96.73% of the samples grown in an organic system.

Etude de l'influence de l'emballage et de la matrice sur la qualité du jus d'orange

OpenAIRE

Berlinet , Cécilia

2006-01-01

The aim of this work was to study the influence of packaging and the matrix on the quality of orange juice during storage, related to its ascorbic acid content, its colour and its flavour. Orange juice made from concentrate was stored at room temperature in glass and in monolayer polyethylene terephtalate (PET). Different oxygen barrier technologies of PET and of stoppers made with polyethylene high density (PEHD) were tested. After 5 months of storage, losses of aroma compounds through trans...

Food sensing: selection and characterization of DNA aptamers to Alicyclobacillus spores for trapping and detection from orange juice.

Science.gov (United States)

Hünniger, Tim; Fischer, Christin; Wessels, Hauke; Hoffmann, Antonia; Paschke-Kratzin, Angelika; Haase, Ilka; Fischer, Markus

2015-03-04

The quality of the beverage industry's products has to be constantly monitored to fulfill consumers' high expectations. The thermo-acidophilic Gram-positive Alicyclobacillus spp. are not pathogenic, but their heat-resistant endospores can survive juice-processing conditions and have become a major economic concern for the fruit juice industry. Current detection methods rely on cultivation, isolation, and organism identification, which can take up to a week, resulting in economic loss. This work presents the selection and identification of DNA aptamers targeting Alicyclobacillus spores by spore-SELEX (systematic evolution of ligands by exponential enrichment) in orange-juice-simulating buffer. The selection process was verified by various techniques, including flow cytometric binding assays, radioactive binding assays, and agarose gel electrophoresis. The subsequent aptamer characterization included the determination of dissociations constants and selectivity by different techniques, such as surface plasmon resonance spectroscopy and fluorescence microscopy. In summary, 10 different aptamers with an affinity to Alicyclobacillus spp. have been developed, analyzed, and characterized in terms of affinity and specificity.

ORANGE: RANGE OF BENEFITS

OpenAIRE

Parle Milind; Chaturvedi Dev

2012-01-01

No wonder that oranges are one of the most popular fruits in the world. Orange (citrus sinensis) is well known for its nutritional and medicinal properties throughout the world. From times immemorial, whole Orange plant including ripe and unripe fruits, juice, orange peels, leaves and flowers are used as a traditional medicine. Citrus sinensis belongs to the family Rutaceae. The fruit is a fleshy, indehiscent, berry that ranges widely in size from 4 cm to 12 cm. The major medicinal proper...

Influence of the hot-fill water-spray-cooling process after continuous pasteurization on the number of decimal reductions and on Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice stored at 35 degrees C.

Science.gov (United States)

Spinelli, Ana Cláudia N F; Sant'Ana, Anderson S; Pacheco-Sanchez, Cristiana P; Massaguer, Pilar R

2010-02-28

In this study, the influence of the hot-fill water-spray-cooling process after continuous pasteurization on the number of decimal reductions (gamma) and growth parameters (lag time; lambda, ratio N(f)/N(o); kappa, maximum growth rate; mu) of Alicyclobacillus acidoterrestris CRA 7152 in orange juice stored at 35 degrees C were investigated. Two different inoculum levels of A. acidoterrestris CRA 7152 (10(2) and 10(3) spores/mL) in orange juice (11(0)Brix, pH 3.7) and a Microthermics UHT-HTST pilot plant were used to simulate industrial conditions. Results have shown that regardless of the inoculum level (10(2) or 10(3) spores/mL), the pasteurization processes were unable to cause even 1 gamma. Predictive modeling using the Baranyi model showed that only kappa and time to reach 10(4)spores/mL (t10(4) - time to juice spoilage) were affected by the spore inoculum used (pspoil orange juice in 5-6 days when the final storage temperature was 35 degrees C. (c) 2009 Elsevier B.V. All rights reserved.

Orange juice consumption and its effect on blood lipid profile and indices of the metabolic syndrome; a randomised, controlled trial in an at-risk population.

Science.gov (United States)

Simpson, E J; Mendis, B; Macdonald, I A

2016-04-01

Data from epidemiological and in vitro studies suggest that orange juice (OJ) may have a positive impact on lipid metabolism. However, there have been reports in the media claiming detrimental consequences of 100% juice consumption, including weight-gain and adverse effects on insulin sensitivity and blood lipid profile. The effect of daily OJ consumption was assessed using a randomised, placebo-controlled, single-blinded, parallel group design. Thirty-six overweight, but otherwise healthy men (40-60 years; 27-35 kg m(-2)) with elevated fasting serum cholesterol (5-7 mmol l(-1)), were recruited from the general UK population. None were using nutritional strategies or medication to lower their cholesterol, nor were regular consumers of citrus products. Assessment of BMI, HOMA-IR, and circulating lipid (total cholesterol, low-density lipoprotein, high-density lipoprotein, non-esterified fatty acids, triacylglycerol, apolipoprotein-A1 and apolipoprotein-B) concentrations, was made when fasted before (V1) and after a 12-week intervention (V2), during which participants consumed 250 ml per d of OJ or an energy and sugars-matched orange-flavoured drink (control). The two groups were matched at V1 with respect to all parameters described above. Although triacylglycerol concentration was similar between the groups at both visits, a trend for the change in this variable to differ between groups was observed (P = 0.060), with those in control exhibiting a significant increase in triacylglycerol at V2, compared with V1. In OJ, those with the highest initial triacylglycerol concentration showed the greatest reduction at V2 (R(2) = 0.579; P consumption of 250 ml per d of OJ did not adversely affect insulin sensitivity, circulating lipids or body weight.

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes

NARCIS (Netherlands)

Timmermans, R.A.H.; Mastwijk, H.C.; Knol, J.J.; Quataert, M.C.J.; Vervoort, L.; Plancken, van der I.; Hendrickx, M.E.; Matser, A.M.

2011-01-01

Mild heat pasteurization, high pressure processing (HP) and pulsed electric field (PEF) processing of freshly squeezed orange juice were comparatively evaluated examining their impact on microbial load and quality parameters immediately after processing and during two months of storage. Microbial

Performance of Hollow Fiber Ultrafiltration Membranes in the Clarification of Blood Orange Juice

Directory of Open Access Journals (Sweden)

Carmela Conidi

2015-12-01

Full Text Available The clarification of blood orange juice by ultrafiltration (UF was investigated by using three hollow fiber membrane modules characterized by different membrane materials (polysulfone (PS and polyacrylonitrile (PAN and molecular weight cut-off (MWCO (50 and 100 kDa. The performance of selected membranes was investigated in terms of productivity and selectivity towards total anthocyanin content (TAC, total phenolic content (TPC, and total antioxidant activity (TAA. All selected membranes allowed a good preservation of antioxidant compounds; however, the most suitable membrane for the clarification of the juice was found to be the PS 100 kDa membrane. In optimized operating conditions this membrane exhibited steady-state fluxes of 7.12 L/m2h, higher than those measured for other investigated membranes. Rejections towards TPC and TAA were of the order of 17.5% and 15%, respectively. These values were lower than those determined for PS 50 kDa and PAN 50 kDa membranes. In addition, the PS 100 kDa membrane exhibited a lower rejection (7.3% towards TAC when compared to the PS 50 kDa membrane (9.2%.

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

Science.gov (United States)

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

2012-11-01

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

The Orange Juice Distribution Channel: Some Characteristics ...

African Journals Online (AJOL)

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

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.

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

Science.gov (United States)

2010-12-09

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

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

Science.gov (United States)

Rampersaud, G C

2007-05-01

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

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

NARCIS (Netherlands)

Heutink, R.

1986-01-01

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

Pectin methyl esterase and natural microflora of fresh mixed orange and carrot juice treated with pulsed electric fields.

Science.gov (United States)

Rodrigo, D; Barbosa-Cánovas, G V; Martínez, A; Rodrigo, M

2003-12-01

The effects of pulsed electric fields (PEFs) on pectin methyl esterase (PME), molds and yeast, and total flora in fresh (nonpasteurized) mixed orange and carrot juice were studied. The PEF effect was more extensive when juices with high levels of initial PME activity were subjected to treatment and when PEF treatment (at 25 kV/cm for 340 micros) was combined with a moderate temperature (63 degrees C), with the maximum level of PME inactivation being 81.4%. These conditions produced 3.7 decimal reductions in molds and yeast and 2.4 decimal reductions in total flora. Experimental inactivation data for PME, molds and yeast, and total flora were fitted to Bigelow, Hülsheger, and Weibull inactivation models by nonlinear regression. The best fit (lowest mean square error) was obtained with the Weibull model.

Azuki Bean Juice Lowers Serum Triglyceride Concentrations in Healthy Young Women

OpenAIRE

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

2008-01-01

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

Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice

Science.gov (United States)

Pulsed electric field (PEF) technology has been used as an innovative treatment for the reduction of microorganisms in liquid foods and beverages by the electroporation of bacterial membranes. PEF may be used to pasteurize orange juice at lower temperatures than traditional thermal processes, prese...

HPLC-DAD-MS Profiling of Polyphenols Responsible for the Yellow-Orange Color in Apple Juices of Different French Cider Apple Varieties.

Science.gov (United States)

Le Deun, Erell; Van der Werf, Remmelt; Le Bail, Gildas; Le Quéré, Jean-Michel; Guyot, Sylvain

2015-09-09

The pigments responsible for the yellow-orange coloration of apple juices have remained largely unknown up to now. Four French cider apple juices were produced in conditions similar to those used in the cider-making industry. The oxidized juices, characterized using the CIE L a b parameters, displayed various colors depending on the apple variety and native phenolic composition. HPLC-DAD-MS revealed contrasting pigment profiles related to oxidized tanning and nontanning molecules. The latter were divided into two groups according to their polarity and their visible spectra. With regard to phenolic classes, flavanol monomers and hydroxycinnamic acids played an essential role in the formation of oxidation products. Interestingly, dihydrochalcones appeared to include precursors of some yellow compounds. Indeed, the yellow pigment phloretin xyloglucoside oxidation product (PXGOPj), derived from phloretin xyloglucoside, was clearly identified in apple juices as a xyloglucose analogue of the yellow pigment phloridzin oxidation product (POPj), previously characterized in a model solution by Le Guernevé et al. (Tetrahedron Lett. 2004, 45 (35), 6673-6677).

Influence of flavour absorption by food-packaging materials (low-density polyethylene, polycarbonate and polyethylene terephthalate) on taste perception of a model solution and orange juice

NARCIS (Netherlands)

Willige, van R.W.G.; Linssen, J.P.H.; Legger, A.; Voragen, A.G.J.

2003-01-01

The influence of flavour absorption by low-density polyethylene (LDPE), polycarbonate (PC) and polyethylene terephthalate (PET) on taste perception of a model solution containing seven flavour compounds and orange juice in glass bottles was studied with and without pieces of the respective plastic

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

Directory of Open Access Journals (Sweden)

José Renato Munhoz

2001-08-01

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

Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model.

Science.gov (United States)

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

2014-12-15

The inactivation kinetics of pectin methyl esterase (PME) during the shelf life (4°C-180 days) of freshly squeezed orange juice samples processed by both pulsed electric fields (PEF) and heat pasteurization (HP) was evaluated in the study. The PME inactivation level after the PEF (25.26 kV/cm-1206.2 μs) and HP (90°C-20s) treatments were 93.8% and 95.2%, respectively. The PME activity of PEF-processed samples decreased or did not change, while that of HP samples increased during storage (p<0.01). A kinetic model was developed expressing PME inactivation as a function of the PEF treatment conditions, and this enabled the estimation of the reaction rate constant (587.8-2375.4s(-1)), and the time required for a 90% reduction (De, 3917.7-969.5s). Quantification of the increase in PEF energy to ensure a ten-fold reduction in De (ze, 63.7 J), activation electric fields (-921.2 kV cm(-1)mol(-1)), and electrical activation energy (12.9 kJ mol(-1)) was also carried out. Consequently, PEF processing was very effective for the inactivation of PME and for providing stability of orange juice during storage. Copyright © 2014. Published by Elsevier Ltd.

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

Science.gov (United States)

Asadpoor, Mostafa; Ansarin, Masoud; Nemati, Mahboob

2014-12-01

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

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

Science.gov (United States)

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

2002-08-01

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

Effect of genotype and environment on citrus juice carotenoid content.

Science.gov (United States)

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

2009-10-14

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

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice: Part II: Impact on specific chemical and biochemical quality parameters

NARCIS (Netherlands)

Vervoort, L.; Plancken, van der I.; Grauwet, T.; Timmermans, R.A.H.; Mastwijk, H.C.; Matser, A.M.; Hendrickx, M.E.; Loey, van A.

2011-01-01

The impact of thermal, high pressure (HP) and pulsed electric field (PEF) processing for mild pasteurization of orange juice was compared on a fair basis, using processing conditions leading to an equivalent degree of microbial inactivation. Examining the effect on specific chemical and biochemical

Protection of polyphenols in blueberry juice by vacuum-assisted block freeze concentration.

Science.gov (United States)

Orellana-Palma, Patricio; Petzold, Guillermo; Pierre, Lissage; Pensaben, José Manuel

2017-11-01

Block freeze concentration allows produces high-quality cryoconcentrates with important protection of valuable components from fresh fruit juices. The aim of this study was to investigate the use of vacuum-assisted block freeze concentration under different experimental conditions to protect polyphenols in the elaboration of concentrated blueberry juice. Fresh blueberry juice was radial or unidirectional frozen at -20 and -80 °C for 12 h and vacuum process was performed at 80 kPa during 120 min. Results showed a significant solute increased in the concentrated fraction in all treatments, and the best treatment was - 20 °C/unidirectional with a value of ≈63 °Brix, equivalent to an increase of 3.8 times in the total polyphenol content (76% of retention). The color of concentrated samples was darker than the initial sample, with ΔE* values of >25 CIELab units in all treatments. The vacuum-assisted block freeze concentrations was an effective technology for protecting polyphenols and obtain a concentrated with a higher concentration of solids from blueberry juice, as well as interesting values of process parameters. Copyright © 2017 Elsevier Ltd. All rights reserved.

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

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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.

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

Science.gov (United States)

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

2008-08-27

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

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

DEFF Research Database (Denmark)

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

2003-01-01

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

Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? — A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics

OpenAIRE

Carlin, Frederic; Renard, Catherine

2015-01-01

Fermentation can contribute to improve functional aspects of foods. The first goal of this study was to determine amongst apple, grape and orange juices, the onewith the best bacterial growth performance during fermentation by Lactobacillus strains from commercial and artisanal food origins, at 40 °C for 48 h. The juice with the highest bacterial growth was evaluated for bacteria viability during 4 weeks of cold storage, superoxide dismutase (SOD) activity and folates production a...

Investigation of freeze concentration as a process for industrial energy conservation in black liquor, acetic acid, and citrus juice applications. Final report

Energy Technology Data Exchange (ETDEWEB)

None

1979-07-01

One of the largest consumers of energy in industrial processing is the equipment that concentrates weak aqueous solutions to stronger more sellable or reusable concentrations. The technical and economic feasibility of applying freeze concentration (that is, crystallization and removal from solution of pure solvent - water) as an alternative to heat evaporation (or distillation) to three industrial applications is established. For each of the applications - pulp mill black liquor concentration, acetic acid recovery and orange juice concentration - the economic analyses indicate that the energy savings achievable by freezing justify the respective capital investments with pay out periods of generally one to three years. Past freeze concentration operations have been in the 10,000 to 100,000 gallons per day range for sea water desalination. Research and development work will be required to adapt this work to the three industrial applications.

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

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KHONGNAKORN W.

2016-07-01

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

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

Science.gov (United States)

Walker, Michelle; Phillips, Carol A

2007-06-01

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

Efeito da radiação gama sobre o perfil sensorial de suco de laranja Effect of gamma irradiation on sensory profile of orange juice

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Marta Regina Verruma-Bernardi

2003-04-01

Full Text Available O trabalho teve como objetivo avaliar o efeito de doses de radiações sobre as características sensoriais do suco fresco de laranja variedade 'Pêra' (Citrus sinensis L conservado sob refrigeração. Utilizou-se amostras de suco de laranja refrigerado (controle e suco de laranja refrigerado irradiado com 1,5 e 3,0kGy por hora (Cobalto60, armazenadas a 4ºC por 1, 7, 14 e 21 dias a 4ºC. Para a análise sensorial realizou-se a Análise Descritiva Quantitativa, na qual provadores selecionados e treinados avaliaram a aparência, aroma, sabor e textura oral dos sucos. As doses de radiação alteraram características de aparência como cor, brilho e grumosidade. As amostras de suco irradiados apresentaram coloração amarelo mais claro, maior brilho e menor grumosidade que o suco controle. Os sucos irradiados apresentaram também maior intensidade de aroma cozido, passado e artificial, gosto ácido, amargo, sabor cozido, de sumo, passado e de laranja artificial. As doses de radiação utilizadas alteraram as características de corpo e adstringência. A cor e a grumosidade do suco não irradiado intensificaram-se com o tempo de armazenamento. Com base nos resultados obtidos, pode-se concluir que a irradiação do suco promoveu alterações nas características sensoriais.The objective of this work was to evaluate the characteristics of the irradiated fresh of 'Pera' sweet orange (Citrus sinnensis L. juice and kept refrigerated. Samples of orange juice (control and samples irradiated with 1.5 and 3.0kGy per hour (Cobalt 60 were stored for 1, 7, 14 and 21 days at 4ºC. Quantitative Descriptive Analysis was conducted by a selected trained panels that evaluated appearance, aroma, flavor and texture of juices. Radiation levels affected appearance characteristics as color, shine and gummy. Irradiated juice resulted more clear and shinny and less gummy, more cooked, with past and artificial aroma, more acid, bitter, cooked, sap, past and with accentuated

Effect of Inulin on the Viability of L. plantarum during Storage and In Vitro Digestion and on Composition Parameters of Vegetable Fermented Juices.

Science.gov (United States)

Valero-Cases, Estefanía; Frutos, María José

2017-06-01

The prebiotic effect of different concentrations of inulin (0, 1 and 2%) on the growth and survival of Lactobacillus plantarum (LP) CECT 220 in blended carrot and orange juices was investigated after 24 h of fermentation, during 30 days of storage at 4 °C and through the phases of gastrointestinal digestion after different storage periods. Microbiological and chemical determinations were also carried out in all juices. The lactic fermentation increased the shelf life of the fermented juices with inulin. The hygienic-sanitary quality in fermented juices was better than the control juices. During storage, the inulin improved the viability of LP and the monosaccharide concentration remained higher with respect to the juice without inulin (40% lower). At 30 days, the fermented juices with 2% inulin after in vitro digestion presented the highest survival of L. plantarum.

Stability of functional compounds and antioxidant activity of fresh and pasteurized orange passion fruit (Passiflora caerulea) during cold storage.

Science.gov (United States)

Dos Reis, Luzia Caroline Ramos; Facco, Elizete Maria Pesamosca; Flôres, Simone Hickmann; Rios, Alessandro de Oliveira

2018-04-01

This research aimed to evaluate differences in the stability of physicochemical and color parameters, phenolic compounds, flavonoids, carotenoids and antioxidant capacity in fresh and pasteurized juice of orange passion fruit, respectively cold stored (8 °C) during 0-4 or during 0-15 days. The results showed that in the physicochemical analysis, no significant differences were observed comparing pasteurized and fresh juice during storage. The pasteurized juice showed higher concentrations of color parameters, phenolic compounds (15% more of retention for days 0 and 4), epigallocatechin gallate (40% in day 0 and 27% in day 4), lycopene (142% for day 0 and 39% for day 4), total carotenoids (114% in day 0 and 8% in day 4) and antioxidant capacity (12% in day 0 and 7% in day 4).; already fresh juice retained more values of quercetin (79% in day 0 and 245% in day 4), α-carotene (57% in day 4), β-carotene and provitamin A (80% of retention in day 4). Therefore, the pasteurization processing was positive in orange passion fruit juice and improved the accessibility of most bioactive compounds. Copyright © 2018 Elsevier Ltd. All rights reserved.

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

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Prommakool Arunya

2016-01-01

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

Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models.

Science.gov (United States)

Cisse, Mady; Vaillant, Fabrice; Acosta, Oscar; Dhuique-Mayer, Claudie; Dornier, Manuel

2009-07-22

Anthocyanin stability was assessed over temperatures ranging from 30 to 90 degrees C for seven products: blood orange juice [Citrus sinensis (L.) Osbeck]; two tropical highland blackberry juices (Rubus adenotrichus Schlech.), one with high content and the other with low content of suspended insoluble solids (SIS); and four roselle extracts (Hibiscus sabdariffa L.). The blackberry juice showed the highest content of anthocyanins with 1.2 g/L (two times less in the roselle extracts and 12 times less in the blood orange juice). The rate constant for anthocyanin degradation and isothermal kinetic parameters were calculated according to three models: Arrhenius, Eyring, and Ball. Anthocyanins in blood orange juice presented the highest rate constant for degradation, followed by the blackberry juices and roselle extracts. Values of activation energies were 66 and 37 kJ/mol, respectively, for blood orange and blackberry and 47-61 kJ/mol for roselle extracts. For the blackberry juices, a high SIS content provided only slight protection for the anthocyanins. The increasing content of dissolved oxygen, from 0.5 to 8.5 g/L, did not significantly increase the rate constant. For both isothermal and nonisothermal treatments, all three models accurately predicted anthocyanin losses from different food matrices.

Environmental assessment of organic juice imported to Denmark

DEFF Research Database (Denmark)

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

2011-01-01

-scale farmers imported to Denmark, followed by the farm stage (23%), especially the truck transport of fresh oranges in Brazil and of reconstituted orange juice in Europe. Non-renewable energy use per hectare was significantly lower on the organic small-scale farms than on the conventional, with a similar...

Shelf-life study of an orange juice-milk based beverage after PEF and thermal processing.

Science.gov (United States)

Sampedro, F; Geveke, D J; Fan, X; Rodrigo, D; Zhang, Q H

2009-03-01

The effect of thermal and pulsed electric field (PEF) processing on the shelf life of an orange juice-milk beverage (OJMB) was studied. The intensities of the treatments were selected to produce similar inactivation of pectin methyl esterase (PME), an enzyme responsible for the jellification and loss of fresh juice cloudiness. Physical properties (pH, degrees Brix, and color), microbial population, PME activity, and volatile compounds of the product were analyzed during a 4-wk storage at 8 to 10 degrees C. The pH was not affected by any treatment but decreased during the storage in the untreated sample. The degrees Brix values were decreased by the 2 treatments. The thermal and PEF treatments initially inactivated PME activity by 90%. During storage, the PME activity remained constant in the 2 treated samples and decreased slightly in the untreated sample. The reductions in bacterial as well as yeast and mold counts were similar after the 2 treatments (4.5 and 4.1 log CFU/mL for thermal against 4.5 and 5 log CFU/mL for PEF). Based on the initial bacterial counts of the control, it was estimated that the shelf lives of the OJMB treated with thermal and PEF processing stored at 8 to 10 degrees C were 2 and 2.5 wk, respectively. Differences were observed in the color parameters of the OJMB between the 2 treatments in comparison with the control, with a higher difference observed in the thermally processed samples. The relative concentration of volatile compounds was higher in OJMB processed by PEF treatment than that in the thermally processed sample. During storage, the loss of volatile compounds was lower in the PEF sample while thermal and control samples had a similar rate of loss. For an OJMB, treatment with PEF achieved the same degree of microbial and enzyme inactivation as the thermal treatment, but better preserved color and volatile compounds.

Does a time constraint modify results from rating-based conjoint analysis? Case study with orange/pomegranate juice bottles.

Science.gov (United States)

Reis, Felipe; Machín, Leandro; Rosenthal, Amauri; Deliza, Rosires; Ares, Gastón

2016-12-01

People do not usually process all the available information on packages for making their food choices and rely on heuristics for making their decisions, particularly when having limited time. However, in most consumer studies encourage participants to invest a lot of time for making their choices. Therefore, imposing a time-constraint in consumer studies may increase their ecological validity. In this context, the aim of the present work was to evaluate the influence of a time-constraint on consumer evaluation of pomegranate/orange juice bottles using rating-based conjoint task. A consumer study with 100 participants was carried out, in which they had to evaluate 16 pomegranate/orange fruit juice bottles, differing in bottle design, front-of-pack nutritional information, nutrition claim and processing claim, and to rate their intention to purchase. Half of the participants evaluated the bottle images without time constraint and the other half had a time-constraint of 3s for evaluating each image. Eye-movements were recorded during the evaluation. Results showed that time-constraint when evaluating intention to purchase did not largely modify the way in which consumers visually processed bottle images. Regardless of the experimental condition (with or without time constraint), they tended to evaluate the same product characteristics and to give them the same relative importance. However, a trend towards a more superficial evaluation of the bottles that skipped complex information was observed. Regarding the influence of product characteristics on consumer intention to purchase, bottle design was the variable with the largest relative importance in both conditions, overriding the influence of nutritional or processing characteristics, which stresses the importance of graphic design in shaping consumer perception. Copyright © 2016 Elsevier Ltd. All rights reserved.

Preservation of grass juice and wet leaf protein concentrate for animal feeds

Directory of Open Access Journals (Sweden)

Matti Näsi

1983-09-01

Full Text Available Formic acid, mixtures of acids (AIV 1, AIV 2 and formalin-acid mixtures (Viher solution, Viher acid were tested as preservatives of juice and wet leaf protein concentrate (LPC obtained from grass, clover and pea. The main criteria used in judging the success of preservation were changes in the protein fraction, fermentation of sugars, and losses of dry matter and true protein during storage. Fermentation of sugars and moulding could be inhibited in plant juices by adding 0.5 % v/w preservative, but proteolysis continued and true protein was degraded in unheated juices. Ensiling losses of pea juice were considerable, 4.0-15.6 % of DM, in all treatments. For wet leaf protein concentrate precipitated by steaming (85°C, good preservation could be obtained with the additives used in silage making applied at a level of 1 % v/w. In these treatments protein breakdown was minimal, because heating eliminated proteolytic enzymes and partly sterilized the LPC product.

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

Science.gov (United States)

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

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

Directory of Open Access Journals (Sweden)

Regiec Piotr

2015-03-01

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

Probe for intracellular concentrations of drugs: delayed fluorescence from acridine orange

International Nuclear Information System (INIS)

Wardman, P.; Dennis, M.F.; White, J.

1989-01-01

The aim of this work is to develop fluorescent probes that will indicate effective concentrations of therapeutic agents, or endogenous protectors, at important cellular sites. Acridine orange associates with nucleic acids and emits a 'delayed' fluorescence signal. This signal is quenched by oxidants such as oxygen, nitroaryl radiosensitizers, adriamycin and mitomycin-c, and reductants such as thiols, ascorbate and other radioprotectors. The quenching of the acridine orange delayed fluorescence reflects the effective concentration of these therapeutically-important oxidants and reductants near DNA. The relative concentration of basic radiosensitizers such as pimonidazole (Ro 03-8799) near the DNA is greater than that of misonidazole. Thiols quench the delayed fluorescence signal according to the degree of ionization of the thiol function; this may model the reactivity of thiols with guanine radical sites in DNA. Ascorbate and aminopyrine do not quench the delayed fluorescence from cells stained with acridine orange as these compounds are taken up by cells very inefficiently

Effect of Pasteurization on Flavonoids and Carotenoids in Citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices.

Science.gov (United States)

Brasili, Elisa; Chaves, Daniela F Seixas; Xavier, Ana Augusta O; Mercadante, Adriana Z; Hassimotto, Neuza M A; Lajolo, Franco M

2017-02-22

Orange juice is considered an excellent dietary source of several bioactive compounds with beneficial properties for human health. Citrus sinensis Osbeck cv. 'Cara Cara' is a bud mutation originated from 'Washington' navel orange, also known as 'Bahia' navel orange. The ascorbic acid, flavonoid, and carotenoid contents in pasteurized and nonpasteurized Bahia and Cara Cara juices using two LC-MS/MS platforms were investigated. Higher ascorbic acid content was observed in Bahia compared to Cara Cara in both pasteurized and nonpasteurized juices. Total flavanones content as well as hesperidin levels were higher in Cara Cara with respect to Bahia pasteurized juice. Cara Cara was also characterized by a significantly higher and diversified carotenoid content compared to Bahia juice with a mixture of (Z)-isomers of lycopene, all-E-β-carotene, phytoene, and phytofluene isomers accounting for the highest carotenoid proportion. The exceptionally high carotenoid content of Cara Cara may be particularly interesting for nutritional or functional studies of uncommon carotenes in a citrus food matrix.

THE PRODUCTION OF ORANGE PRESS LIQUOR SPIRIT: TECHNICAL AND ECONOMIC ASPECTS

Directory of Open Access Journals (Sweden)

J. O. FERREIRA

2008-10-01

Full Text Available

The orange juice industry produces, at the end of the residue extraction, a by-product called orange press liquor. Considering its high content of soluble solids and the large volume of the liquor produced in Brazilian orange juice plants, an earlier study was conducted on the technical viability of using orange press liquor as raw material for a new distilled beverage, with promising results. With a view to increasing efficiency and possibly attracting investments in the growing international market for new and exotic beverages, the aim of the present study was to optimize the orange press liquor spirit process and to evaluate the economic aspects of its production. The results showed that this process can yield a good quality beverage, comparable to the sugar cane spirit cachaça and other similar products, as well as having economic advantages and potential for immediate further growth, without extra investment costs.

Bacterial spore inactivation at 45-65 °C using high pressure processing: study of Alicyclobacillus acidoterrestris in orange juice.

Science.gov (United States)

Silva, Filipa V M; Tan, Eng Keat; Farid, Mohammed

2012-10-01

High pressure processing (HPP) is a new non-thermal technology commercially used to pasteurize fruit juices and extend shelf-life, while preserving delicate aromas/flavours and bioactive constituents. Given the spoilage incidents and economic losses due to Alicyclobacillus acidoterrestris in the fruit juice industry, the use of high pressure (200 MPa - 600 MPa) in combination with mild temperature (45 °C-65 °C) for 1-15 min, to inactivate these spores in orange juice were investigated. As expected, the higher the temperature, pressure and time, the larger was the A. acidoterrestris inactivation. The survival curves were described by the first order Bigelow model. For 200 MPa, D(45 °C) = 43.9 min, D(55 °C) = 28.8 min, D(65 °C) = 5.0 min and z-value = 21.3 °C. At 600 MPa, D(45 °C) = 12.9 min, D(55 °C) = 7.0 min, D(65 °C) = 3.4 min and z-value = 34.4 °C. Spores were inactivated at 45 °C and 600 MPa, and at 65 °C only 200 MPa was needed to achieve reduction in spore numbers. Results demonstrated that HPP allowed A. acidoterrestris spore inactivation at lower temperatures (45-65 °C) than conventional thermal processing (85-95 °C) without pressure, yielding a fresher and higher quality preserved food. Copyright © 2012 Elsevier Ltd. All rights reserved.

Detection of target staphylococcal enterotoxin B antigen in orange juice and popular carbonated beverages using antibody-dependent antigen-capture assays.

Science.gov (United States)

Principato, MaryAnn; Njoroge, Joyce M; Perlloni, Andrei; O' Donnell, Michael; Boyle, Thomas; Jones, Robert L

2010-10-01

There is a critical need for qualitative and quantitative methodologies that provide the rapid and accurate detection of food contaminants in complex food matrices. However, the sensitivity of the assay can be affected when antigen-capture is applied to certain foods or beverages that are extremely acidic. This study was undertaken to assess the effects of orange juice and popular carbonated soft drink upon the fidelity of antibody-based antigen-capture assays and to develop simple approaches that could rescue assay performance without the introduction of additional or extensive extraction procedures. We examined the effects of orange juice and a variety of popular carbonated soft drink beverages upon a quantitative Interleukin-2 (IL-2) enzyme-linked immunosorbent assay (ELISA) assay system and a lateral flow device (LFD) adapted for the detection of staphylococcal enterotoxin B (SEB) in foods. Alterations in the performance and sensitivity of the assay were directly attributable to the food matrix, and alterations in pH were especially critical. The results demonstrate that approaches such as an alteration of pH and the use of milk as a blocking agent, either singly or in combination, will partially rescue ELISA performance. The same approaches permit lateral flow to efficiently detect antigen. Practical Application: The authors present ways to rescue an ELISA assay compromised by acidity in beverages and show that either the alteration of pH, or the use of milk as a blocking agent are not always capable of restoring the assay to its intended efficiency. However, the same methods, when employed with lateral flow technology, are rapid and extremely successful.

APPLICATION OF PENALTY ANALYSIS TO INTERPRET JAR DATA – A CASE STUDY ON ORANGE JUICES

Directory of Open Access Journals (Sweden)

Dida Iserliyska

2017-07-01

Full Text Available Penalty analysis is a graphical technique to reveal the possible penalty paid by the product in terms of reduced overall liking by not being Just About Right (JAR on a characteristic. Thus consumer affective tests were conducted to investigate the use of penalty analysis to model consumer acceptance of six well-known brands of orange juice using the proposed method to infer the drivers of liking from JAR data. Just-about-right (JAR and hedonic ratings were used to measure each attribute evaluated. Consumers (n=81 were asked to rate the overall acceptance using a 9-point hedonic scale. Just About Right (JAR scales were used to evaluate the rest of the attributes as followed: color, sweet taste, sour taste, bitter taste and amount of pulp. Means and frequencies of each sensory attribute were obtained. Spearman's rank correlation coefficients gave the relationship between the sensory attributes and the overall liking.

Grape juice concentrate modulates p16 expression in high fat diet-induced liver steatosis in Wistar rats.

Science.gov (United States)

Ferreira, Andressa Orlandeli; Gollücke, Andréa Pittelli Boiago; Noguti, Juliana; da Silva, Victor Hugo Pereira; Yamamura, Elsa Tiemi Hojo; Ribeiro, Daniel Araki

2012-04-01

The goal of this study was to investigate whether subchronic treatment with grape juice concentrate is able to protect the liver from high fat diet injury in rats. The effects of grape juice concentrate treatment on histopathological changes, and immunohistochemistry for p53, p16 and p21 were evaluated. Male Wistar rats (n = 18) were distributed into three groups: group 1: negative control; group 2: cholesterol at 1% (w/w) in their diet, treated during 5 weeks; and group 3: cholesterol at 1% in their chow during 5 weeks, and grape juice concentrate at 222 mg per day in their drinking-water in the last week only. The results pointed out that treatment with grape juice concentrate did not show remarkable differences regarding liver tissue in the cholesterol-exposed group when compared to group 2. However, grape juice concentrate was able to modulate p16 immunoexpression when compared to high fat diet group. p53 and p21 did not show any significant statistical differences among groups. Taken together, our results suggest that subchronic grape juice concentrate administration was able to modulate cell cycle control by downregulation of p16 immunoexpression in high fat diet-induced liver steatosis in rats.

Opalescent and cloudy fruit juices: formation and particle stability.

Science.gov (United States)

Beveridge, Tom

2002-07-01

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

PRof ILE of ORANGE CONSUMPTION AND CONSUMER ATTITUDES TO MINIMALLY PROCESSED ‘PERA’ ORANGE IN MUNICIPALITIES of THE STATE of SÃO PAULO

Directory of Open Access Journals (Sweden)

Maria Cecília de Arruda PALHARINI

2012-08-01

Full Text Available The objective of this work was to investigate the prof ile of orange consumption and consumer attitude to minimally processed orange. Seven hundred and seventeen questionnaires were applied in commercial establishments in three municipalities in the State of São Paulo, Brazil. Main results of this research are: orange is a highly appreciated fruit, being consumed in natura and also as its natural juice, moreover orange is purchased weekly at hypermarkets, the purchase intent for minimally processed orange was low and the likely consumers’ willingness of paying for that product would be near 200% over the ‘in natura’ fruit. Considering the high consume of ‘in natura’ orange and the increasing need for convenience and practicality, it is possible to affirm that there is a potential for commercializing minimally processed orange.

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

... DEPARTMENT OF COMMERCE International Trade Administration [A-570-855] Non-Frozen Apple Juice... order on non-frozen apple juice concentrate from the People's Republic of China (``PRC'').\\1\\ This... currently due no later than October 28, 2010. \\1\\ See Certain Non-Frozen Apple Juice Concentrate from the...

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)

Absence of furanocoumarins in Advantra Z® (Citrus aurantium, bitter orange) extracts.

Science.gov (United States)

Stohs, Sidney J; Miller, Howard; Romano, Felice

2014-09-01

Grapefruit (Citrus paradisi) juice is known for its ability to alter drug metabolism through inhibition of the cytochrome P450-3A4 (CYP3A4) system, and result in drug-food interactions that may be life threatening. The primary active ingredients in grapefruit responsible for these effects are the furanocoumarins bergapten, bergamottin, and 6',7'-dihydroxybergamottin (DHB). Bergamottin and DHB appear to be the most important in terms of adverse drug interactions. Furanocoumarins are present in the juices and fruits of other Citrus species including C. aurantium (bitter oranges). Bergapten is the predominant furanocoumarin in bitter orange. Bitter orange extracts are widely used in products associated with weight loss, sports performance, and energy production. Questions have been raised about the potential of bitter orange extracts to cause drug interactions. This study examined the furanocoumarin content of four standardized bitter orange extracts (Advantra Z®) by liquid chromatography-mass spectroscopy. The results indicated that the total furanocoumarin content of each of the four extracts was less than 20 μg/g, amounts insufficient to exert significant effects on the metabolism of susceptible drugs in human subjects at the doses commonly used for these extracts.

On-line digestion in a focused microwave-assisted oven for elements determination in orange juice by inductively coupled plasma optical emission spectrometry

Directory of Open Access Journals (Sweden)

Fili Sabrina P.

2003-01-01

Full Text Available A flow injection system coupled to focused microwave-assisted oven was used for on-line orange juice sample digestion for determination of Ca, Cu, Fe, K, Mg, Mn, Na, P, and Zn by inductively coupled plasma optical emission spectrometry. The reactor coil was a PTFE tube (4.0 m long and 1.6 mm i.d. positioned into the commercial glass tube of the focused microwave oven. Aliquots of 500 muL of sample and 1000 muL of reagent (80% v/v HNO3 were mixed in a confluence and carried out to the reactor coil by air carrier. The relative standard deviation for five replicates of sample was lower than 5.0%. Good recoveries varying from 91 to 111% were obtained for added concentrations of the interest elements. The results obtained using the proposed digestion system are in agreement with those obtained for total digestion at the 95% confidence level. With this on-line digestion system was possible to carry out 12 samples h-1, minimizing contamination, saving consumption of samples and reagent and low residue generation.

Identification of crystaline sediments in apple juice concentrate with the method of structural rentgenography

International Nuclear Information System (INIS)

Pogorzelski, E.; Wieczorek, M.; Lubecka, I.

2001-01-01

The juice before concentrating was exposed to the pectinolysis and ultrafiltration. The researches to find the causes of coming to being the connection of the calcium with the malic acid are performing. It's supposed that raised quantity of calcium ions in the juice designed to concentration is the effect of pectinolysis. The preparations with low contents of pectinoestherase don't initiate the reaction of calcium precipitation with pectin acid after demethylation

Sterol Profile for Natural Juices Authentification by GC-MS

Science.gov (United States)

Culea, M.

2007-04-01

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

Sterol Profile for Natural Juices Authentification by GC-MS

International Nuclear Information System (INIS)

Culea, M.

2007-01-01

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

Quality of physalis (Physalis pubescenss L.) juice packaged in glass ...

African Journals Online (AJOL)

The objective of our study was to prepare a new processed pasteurized Physalis juice and to study the effects of storage and packaging on its nutritional properties. The pulp was yellowish or orange with a yield of 64%. The fresh juice had a light sweet and acidic taste (pH 3.5). The titratable acidity was 1.43%, polyphenols ...

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

Science.gov (United States)

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

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

Directory of Open Access Journals (Sweden)

Poliana Deyse Gurak

2013-12-01

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

Determination of essential and toxic elements in commercially available fruit juices

International Nuclear Information System (INIS)

Yawar, W.; Rahman, S.

1997-01-01

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

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

International Nuclear Information System (INIS)

Chen, Lei; Huang, Xiaojia

2016-01-01

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

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

Energy Technology Data Exchange (ETDEWEB)

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

2016-04-15

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

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

Science.gov (United States)

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

2004-11-01

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

The use of fuzzy logic to determine the concentration of betel leaf essential oil and its potency as a juice preservative.

Science.gov (United States)

Basak, Suradeep

2018-02-01

The present study was attempted to determine organoleptically acceptable concentration of betel leaf essential oil (BLEO) in raw apple juice using fuzzy logic approach, and to evaluate the efficacy of the acceptable concentration in the juice under refrigerated storage. The presence of BLEO components in treated juice was confirmed by FTIR spectroscopy. Based on similarity values, the acceptable concentration in the juice was found to be 0.19µl/ml of BLEO. Total antioxidant capacity of untreated juice was found to be 16% less than treated juice at the end of storage. The treated juice exceeded total aerobic plate count of 2 log 10 (cfu/ml) on 15th day of storage. Based on safe limits of microbial load, the shelf life of treated juice was extended by 6days as compared to untreated juice under refrigerated storage. BLEO contributes to green consumerism and its application as food preservative will add value to the product. Copyright © 2017 Elsevier Ltd. All rights reserved.

Multinutrient-fortified juices improve vitamin D and vitamin E status in children: a randomized controlled trial.

Science.gov (United States)

Economos, Christina D; Moore, Carolyn E; Hyatt, Raymond R; Kuder, Julia; Chen, Tai; Meydani, Simin Nikbin; Meydani, Mohsen; Klein, Ellen; Biancuzzo, Rachael M; Holick, Michael F

2014-05-01

Provision of fortified juices may provide a convenient method to maintain and increase blood fat-soluble vitamins. To determine whether children consuming orange juice fortified with calcium and combinations of vitamins D, E, and A could increase serum 25-hydroxyvitamin D [25(OH)D], α-tocopherol, and retinol levels. A 12-week randomized, double-blind, controlled trial. One hundred eighty participants (aged 8.04±1.42 years) were recruited at Tufts (n=70) and Boston University (n=110) during 2005-2006. Of those recruited, 176 children were randomized into three groups: CaD (700 mg calcium+200 IU vitamin D), CaDEA (700 mg calcium+200 IU vitamin D+12 IU vitamin E+2,000 IU vitamin A as beta carotene), or Ca (700 mg calcium). Children consumed two 240-mL glasses of CaD, CaDEA, or Ca fortified orange juice daily for 12 weeks. Serum 25(OH)D, α-tocopherol, and retinol concentrations. Changes in 25(OH)D, α-tocopherol, retinol, and parathyroid hormone concentrations were examined. Covariates included sex, age, race/ethnicity, body mass index, and baseline 25(OH)D, α-tocopherol, retinol, or parathyroid hormone levels. Multivariate models and repeated measures analysis of variance tested for group differences with pre-post measures (n=141). Baseline 25(OH)D was 68.4±27.7 nmol/L (27.4±11.10 ng/mL) ), with 21.7% of participants having inadequate 25(OH)D (vitamin D and 12 IU vitamin E increased 25(OH)D and α-tocopherol concentrations in young children within 12 weeks. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

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

... Juice Concentrate from the People's Republic of China: Initiation of Antidumping Duty New Shipper Review... concentrate (``apple juice'') from the People's Republic of China (``PRC''), received on December 15, 2009... fifty-one days after the end of that POR. The Department finds that extending the POR to capture this...

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

Science.gov (United States)

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

2015-12-01

This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste. © 2015 Institute of Food Technologists®

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.

Optimization of Progressive Freeze Concentration on Apple Juice via Response Surface Methodology

Science.gov (United States)

Samsuri, S.; Amran, N. A.; Jusoh, M.

2018-05-01

In this work, a progressive freeze concentration (PFC) system was developed to concentrate apple juice and was optimized by response surface methodology (RSM). The effects of various operating conditions such as coolant temperature, circulation flowrate, circulation time and shaking speed to effective partition constant (K) were investigated. Five different level of central composite design (CCD) was employed to search for optimal concentration of concentrated apple juice. A full quadratic model for K was established by using method of least squares. A coefficient of determination (R2) of this model was found to be 0.7792. The optimum conditions were found to be coolant temperature = -10.59 °C, circulation flowrate = 3030.23 mL/min, circulation time = 67.35 minutes and shaking speed = 30.96 ohm. A validation experiment was performed to evaluate the accuracy of the optimization procedure and the best K value of 0.17 was achieved under the optimized conditions.

Grape juice concentrate prevents oxidative DNA damage in peripheral blood cells of rats subjected to a high-cholesterol diet.

Science.gov (United States)

Aguiar, Odair; Gollücke, Andréa Pittelli Boiago; de Moraes, Bárbara Bueno; Pasquini, Gabriela; Catharino, Rodrigo Ramos; Riccio, Maria Francesca; Ihara, Silvia Saiuli Miki; Ribeiro, Daniel Araki

2011-03-01

The goal of the present study was to investigate whether subchronic treatment with grape juice concentrate is able to protect liver and peripheral blood cells against cholesterol-induced injury in rats. The effects of the grape juice concentrate treatment on histopathological changes, immunohistochemistry for cyclo-oxygenase-2 (COX-2), and basal and oxidative DNA damage induced by H2O2 using a single-cell gel (comet) assay were evaluated. Male Wistar rats (n 18) were divided into three groups: group 1--negative control; group 2--cholesterol at 1 % (w/w) in their diet, treated for 5 weeks; group 3--cholesterol at 1 % in their chow, treated for 5 weeks, and grape juice concentrate at 222 mg/d in their drinking-water in the final week only. The results indicated that the treatment with grape juice concentrate did not show remarkable differences regarding liver tissue in group 3 compared with group 2. However, grape juice concentrate was able to decrease oxidative DNA damage induced by H2O2 in peripheral blood cells, as depicted by the tail moment results. COX-2 expression in the liver did not show statistically significant differences (P>0·05) between groups. Taken together, the present results suggest that the administration of subchronic grape juice concentrate prevents oxidative DNA damage in peripheral blood cells.

Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice.

Science.gov (United States)

Gurtler, Joshua B; Rivera, Rebecca B; Zhang, Howard Q; Geveke, David J

2010-04-30

Pulsed electric field (PEF) technology has been used for the inactivation of microorganisms and to prevent flavor loss in liquid foods and beverages in place of thermal pasteurization. When used to pasteurize orange juice, PEF may prevent loss of volatile sensory attributes. Enterohemorrhagic E. coli O157:H7 (EHEC), two strains of Salmonella Typhimurium, and twenty strains of non-pathogenic bacteria were screened for inactivation in orange juice by PEF at 22 and 20kV/cm at 45 and 55 degrees C, respectively. Higher populations of both salmonellae were inactivated (2.81 and 3.54 log CFU/ml) at 55 degrees C, in comparison with the reduction of EHEC (2.22 log). When tested under the same conditions, inactivation of EHEC was slightly greater than that of a non-pathogenic E. coli (NPEC) ATCC 35218 (2.02 log). NPEC was further tested as a surrogate for EHEC by comparing inactivation kinetics at 45, 50 and 55 degrees C at field strengths of between 7.86 and 32.55kV/cm. Statistical comparison of revealed that EHEC and NPEC inactivation curves were homogeneous at outlet temperatures of 45 and 50 degrees C; however, EHEC was slightly more sensitive to PEF than the surrogate NPEC at 55 degrees C. The higher PEF resistance of non-pathogenic E. coli 35218 at 55 degrees C may provide a desirable margin of safety when used in pilot plant challenge studies in place of E. coli O157:H7. Published by Elsevier B.V.

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

... DEPARTMENT OF COMMERCE International Trade Administration [A-570-855] Non-Frozen Apple Juice... order on non-frozen apple juice concentrate from the People's Republic of China (``PRC''). Because the... June 5, 2000, the Department issued an antidumping duty order on certain non-frozen apple juice...

7 CFR 51.1179 - Method of juice extraction.

Science.gov (United States)

2010-01-01

... STANDARDS) United States Standards for Grades of Florida Oranges and Tangelos Standards for Internal Quality... 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...

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

DEFF Research Database (Denmark)

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

2009-01-01

melanocarpa is among the red fruits with the highest content of antioxidants [2] and has gained must interest due to the content of phenolic acids, procyanidins and polyphenolic compounds as anthocyanins [3]. In this study, osmotic membrane distillation (OMD) has been tested for the concentration of not only...... sugars, but in particular potentially bioactive components such as phenolic acids and flavonoids. OMD is carried out on 37 kg aronia juice at 30°C and the juice is concentrated from 12 wt% to 74 wt% dry matter. The juice is filtered to remove kernels, peel residues etc before concentration by OMD...

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

... DEPARTMENT OF COMMERCE International Trade Administration [A-570-855] Certain Non-Frozen Apple... order covering certain non-frozen apple juice concentrate from the People's Republic of China. See...: Certain Non-Frozen Apple Juice Concentrate From the People's Republic of China, 65 FR 35606 (June 5, 2000...

Fiber concentrate from orange (Citrus sinensis L.) bagase: characterization and application as bakery product ingredient.

Science.gov (United States)

Romero-Lopez, Maria R; Osorio-Diaz, Perla; Bello-Perez, Luis A; Tovar, Juscelino; Bernardino-Nicanor, Aurea

2011-01-01

Orange is a tropical fruit used in the juice industry, yielding important quantities of by products. The objective of this work was to obtain a dietary fiber-rich orange bagasse product (DFROBP), evaluate its chemical composition and its use in the preparation of a bakery product (muffin). Muffins containing two different levels of DFROBP were studied regarding chemical composition, in vitro starch digestibility, predicted glyceamic index and acceptability in a sensory test. DFROBP showed low fat and high dietary fiber contents. The soluble and insoluble dietary fiber fractions were balanced, which is of importance for the health beneficial effects of fiber sources. DFROBP-containing muffins showed the same rapidly digestible starch content as the reference muffin, whilst the slowly digestible starch level increased with the addition of DFROBP. However, the resistant starch content decreased when DFROBP increased in the muffin. The addition of DFROBP to muffin decreased the predicted glyceamic index, but no difference was found between the muffins prepared with the two DFROBP levels. The sensory score did not show difference between control muffin and that added with 10% of DFROBP. The addition of DFROBP to bakery products can be an alternative for people requiring low glyceamic response.

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

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Saeed Akhtar

2015-08-01

Full Text Available Street vended juices are most commonly available, accessible and economical nutritional food sources of poor slums in developing economies like Pakistan. Study was undertaken to elucidate impact of industrialization, agro chemicals induction in agronomic practices and food processing hygiene measurements on food chain heavy metals intoxication. If overlooked, certain quality risks associated either with fresh produce or processed commodity might initiate food intoxication.In order to understand gravity of the issue, street vended freshly drawn juices extracted from the food crops (orange, sugarcane, carrot and mango cultivated in Southern Punjab peri-urban areas and country sides were evaluated for microelements and heavy metals load in summer and winter 2012. The safety study of juices depicted higher concentration of lead (Pb and cadmium (Cd breaching international safety limits implemented in the country. However some microelements (Fe, Zn, Mn were found below the prescribed maximum tolerant limits. The study concluded prevalence of higher concentration of some toxic heavy metals as a serious breach of threshold levels potentially compromising consumer’s safety.

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

Directory of Open Access Journals (Sweden)

Saeed Akhtar

2015-07-01

Full Text Available Street vended juices are most commonly available, accessible and economical nutritional food sources of poor slums in developing economies like Pakistan. Study was undertaken to elucidate impact of industrialization, agro chemicals induction in agronomic practices and food processing hygiene measurements on food chain heavy metals intoxication. If overlooked, certain quality risks associated either with fresh produce or processed commodity might initiate food intoxication.In order to understand gravity of the issue, street vended freshly drawn juices extracted from the food crops (orange, sugarcane, carrot and mango cultivated in Southern Punjab peri-urban areas and country sides were evaluated for microelements and heavy metals load in summer and winter 2012. The safety study of juices depicted higher concentration of lead (Pb and cadmium (Cd breaching international safety limits implemented in the country. However some microelements (Fe, Zn, Mn were found below the prescribed maximum tolerant limits. The study concluded prevalence of higher concentration of some toxic heavy metals as a serious breach of threshold levels potentially compromising consumer’s safety.

The significance of pancreatic juice trace-element concentration in chronic pancreatitis

International Nuclear Information System (INIS)

Persigehl, M.; Loeffler, A.; Hoeck, A.

1979-01-01

The diagnosis of exocrine pancreas insufficiency in patients with chronic pancreatitis is still not easy. The best-suited method to confirm the diagnosis seems to be the secretin pancreozymin test (SPT). As previous results have shown, the determination of trace elements in the pancreatic juice can improve the diagnostic value of the SPT. During the SPT, the concentrations of Zn, Fe, Rb, Co, Cr, Se, Sb, Cs, Sc and Ag were measured in the duodenal aspirate of 50 patients by instrumental neutron activation analysis. Of the 50 patients, 24 suffered from pancreatic insufficiency in chronic pancreatitis and 26 had no signs of pancreatic insufficiency. Only the concentration of zinc differed significantly in the two groups; the other elements showed a similar behaviour. In patients without disease of the exocrine pancreas the zinc content of the pancreatic juice during the SPT ws 0.46+-0.13μg/ml, whereas in patients with pancreatic insufficiency it was only 0.18+-0.07μg/ml. The corresponding output was 171+-49.3μg zinc in controls and 41+-17.4μg in patients. After stimulation with pancreozymin the concentrations of zinc increased in normal patients to 1.13+-0.14μg/ml and to 0.22+-0.12μg/ml in patients with pancreatic insufficiency. The data demonstrate that the measurement of zinc in the duodenal juice during the SPT improves the diagnostic value of the test and that zinc should also be determined in doubtful cases of pancreatic insufficiency. (author)

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

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

2016-05-01

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

Determinação da razão isotópica δ13C em bebidas comerciais a base de laranja Determination of isotope ratio (δ13C in commercial orange beverages

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Elvio Cardoso Queiroz

2009-08-01

Full Text Available Conduziu-se este trabalho, com o objetivo de quantificar a proporção de carbono de fonte C3 (suco de laranja e carbono C4 (açúcar de cana em bebidas comerciais à base de laranja. Foram analisadas isotopicamente 33 diferentes marcas comerciais de bebidas de laranja. A composição isotópica do carbono (δ13C foi determinada por espectrometria de massa de razão isotópica (IRMS. As equações empregadas para quantificar a proporção da fonte C3 e C4 de carbono nas bebidas apresentam fatores de correções baseados na concentração de açúcares redutores totais em relação aos sólidos solúveis. Os sólidos insolúveis (polpa foram usados como padrão isotópico interno do suco de laranja empregado na formulação da bebida comercial, o que permitiu a quantificação de fonte C3 nessas bebidas. As análises isotópicas das bebidas comerciais mostraram quatro adulterações, sendo uma amostra de suco de laranja integral, uma amostra de suco concentrado, duas amostras de suco adoçado de laranja. Para amostras com ausência de polpa na sua constituição, adotou-se como padrão de fonte C3 o valor isotópico de δ13C -26,19‰, proveniente da compilação de um banco de dados de 31 amostras de sucos puros de laranja provenientes de 12 regiões produtoras do Estado de São Paulo. Nas bebidas denominadas repositores energéticos, bebida mista e "frutas cítricas", o valor isotópico de 13C foi similar ao açúcar de cana (δ13C -12,48‰, indicando pouco suco de fruta em sua formulação.This study aimed at quantifying the ratio of the carbon sources C3 (orange juice and C4 (cane sugar in orange-based commercial beverages. Orange beverages of 33 different trademarks were isotopically analyzed. Isotope ratio mass spectrometry (IRMS was used to determine the carbon isotopic composition (δ13C. The equations used to quantify the source of carbon C3 and C4 presented correction factors based on the concentration of total reducing sugars in

Sunki mandarin and Swingle citrumelo as rootstocks for rain-fed cultivation of late-season sweet orange selections in northern São Paulo state, Brazil

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Eduardo Augusto Girardi

2017-08-01

Full Text Available ABSTRACT In Brazilian regions affected by the citrus sudden death disease, sweet orange cultivation depends on the use of resistant rootstocks. Rangpur lime was mainly replaced by Swingle citrumelo and Sunki mandarin rootstocks, more drought-sensitive ones. The diversification of scion selections is also desirable aiming at the increasing demand for not from concentrate orange juice (NFC that requires high-quality fruits. In this work, we evaluated the performance of 6 selections of Valencia (IAC, Dom João, Late Burjasot IVIA 35-2, Rhode Red SRA 360, Temprana IVIA 25 and Campbell and Natal IAC sweet oranges grafted onto Swingle citrumelo and Sunki mandarin. The planting occurred in 2001 under rain-fed cultivation in Bebedouro, northern São Paulo state, Brazil. The outline was made through randomized blocks in a 7 × 2 factorial design (selections × rootstock, with 4 replications and 2 trees in unit. Both rootstocks performed well in the region. Sunki mandarin rootstock induced greater tree size and production per plant to the scion selections, 38 and 21%, respectively, plus higher precocity of production compared to Swingle citrumelo. The later determined a greater productive efficiency, as well as a greater percentage of juice in general, albeit with lower concentrations of soluble solids and acidity. Natal IAC, Valencia IAC and Rhode Red Valencia selections presented a higher accumulated production, on average, 218.6 kg∙plant−1 (2004 – 2008, and a higher productive efficiency (kg fruit∙m−3 of canopy due to their smaller tree size. All assessed selections produced fruits with high soluble solids content that were suitable for juice processing.

One hundred percent orange juice consumption is associated with better diet quality, improved nutrient adequacy, and no increased risk for overweight/obesity in children.

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O'Neil, Carol E; Nicklas, Theresa A; Rampersaud, Gail C; Fulgoni, Victor L

2011-09-01

The purpose of this study was to examine the association of 100% orange juice (OJ) consumption by children 2 to 18 years of age (n = 7250) participating in the 2003 to 2006 National Health and Nutrition Examination Survey with intakes of select nutrients, MyPyramid food groups, diet quality-measured by the Healthy Eating Index-2005, weight status, and associated risk factors. The National Cancer Institute method was used to estimate the usual intake of 100% OJ consumption, selected nutrients, and MyPyramid food groups. Percentages of the population below the Estimated Average Requirement were determined. Covariate adjusted logistic regression was used to determine if consumers had a lower odds ratio of being overweight or obese. Usual per capita intake of 100% OJ was 1.7 oz/d. Among consumers, the usual intake of 100% OJ for children (n = 2183; 26.2% of population) was 10.2 oz/d. Consumers had higher (P juice, and whole fruit. Moderate consumption of 100% OJ should be encouraged in children as a component of a healthy diet. Copyright © 2011 Elsevier Inc. All rights reserved.

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

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Ilńitskiĭ, A P; Iurchenko, V A

1993-01-01

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

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

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Evan J. Williams

2017-02-01

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

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

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Wong, Yen-Ming; Siow, Lee-Fong

2015-05-01

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

Microbes Associated with Freshly Prepared Juices of Citrus and Carrots

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Kamal Rai Aneja

2014-01-01

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

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

Science.gov (United States)

2010-01-01

... STANDARDS) United States Standards for Grades of Florida Oranges and Tangelos Standards for Internal Quality... 7 Agriculture 2 2010-01-01 2010-01-01 false U.S. Grade A Juice. 51.1177 Section 51.1177 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards...

Study and Identification of Microflora for the Preservation of Orange Juice using Pulsed Electric Field (PEF) Processing

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Ghanshyam, C.; Kaur, Manpreet; Singh, Harjodh; Kapur, Pawan

2011-12-01

Pulsed Electric Field (PEF) is an emerging nonthermal food processing technology being effective in microbial inactivation without impairing the food quality. This paper demonstrates characterization of microbiota present in liquid food so that effective range of PEF can be set accordingly thus depicting the type of microorganism present, its morphology and its cell wall chemistry. The investigated microorganisms included E.coli, Staphylococcus aureus and Listeria monocytogenes, isolated from spoiled orange juice samples. These were characterized through a series of biochemical tests following microscopic (SEM) & spectroscopic (FTIR) characterization. The results were confirmed with respect to Standard MTCC (Microbial Type Culture Collection) strains (MTCC 614, MTCC 96, and MTCC 657). In comparison to Gram negative bacteria, the Gram positive bacteria are more resistant towards PEF. Larger microbial cells require less intense field strength to undergo an equivalent inactivation as compared to smaller cells. Cells in the exponential growth phase are more sensitive than the cells in lag or stationary phase, so it is necessary to identify the predominant bacteria in particular liquid foods.

Fiber Concentrate from Orange (Citrus sinensis L. Bagase: Characterization and Application as Bakery Product Ingredient

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Aurea Bernardino-Nicanor

2011-03-01

Full Text Available Orange is a tropical fruit used in the juice industry, yielding important quantities of by products. The objective of this work was to obtain a dietary fiber-rich orange bagasse product (DFROBP, evaluate its chemical composition and its use in the preparation of a bakery product (muffin. Muffins containing two different levels of DFROBP were studied regarding chemical composition, in vitro starch digestibility, predicted glyceamic index and acceptability in a sensory test. DFROBP showed low fat and high dietary fiber contents. The soluble and insoluble dietary fiber fractions were balanced, which is of importance for the health beneficial effects of fiber sources. DFROBP-containing muffins showed the same rapidly digestible starch content as the reference muffin, whilst the slowly digestible starch level increased with the addition of DFROBP. However, the resistant starch content decreased when DFROBP increased in the muffin. The addition of DFROBP to muffin decreased the predicted glyceamic index, but no difference was found between the muffins prepared with the two DFROBP levels. The sensory score did not show difference between control muffin and that added with 10% of DFROBP. The addition of DFROBP to bakery products can be an alternative for people requiring low glyceamic response.

Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures.

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Martins, Carolina P C; Ferreira, Marcus Vinicius S; Esmerino, Erick A; Moraes, Jeremias; Pimentel, Tatiana C; Rocha, Ramon S; Freitas, Mônica Q; Santos, Jânio S; Ranadheera, C Senaka; Rosa, Lana S; Teodoro, Anderson J; Mathias, Simone P; Silva, Márcia C; Raices, Renata S L; Couto, Silvia R M; Granato, Daniel; Cruz, Adriano G

2018-07-30

The effects of the concentration of watermelon juice at different temperatures (45, 55, or 65 °C) on the physicochemical and sensory characteristics, antioxidant capacity, and volatile organic compounds (VOCs) of whey-based popsicles were investigated. Total phenolic content, lycopene, citrulline, VOCs, melting rate, instrumental colour, antioxidant capacity, and the sensory characteristics (hedonic test and free listing) were determined. The temperature led to a significant decrease in bioactive compounds (total phenolics, lycopene, and citrulline). The popsicle manufactured with reconstituted watermelon juice concentrated to 60 °Brix at 65 °C presented higher antioxidant capacity and was characterized by the presence of alcohols, aldehydes and ketones and presented a similar acceptance to the untreated popsicle (except for flavour). It is possible to combine whey and concentrated watermelon juice for the manufacture of bioactive-rich popsicles, using the concentration temperature of 65 °C as a suitable processing condition for potential industrial applications. Copyright © 2018 Elsevier Ltd. All rights reserved.

MATHEMATICAL MODELING OF ORANGE SEED DRYING KINETICS

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Daniele Penteado Rosa

2015-06-01

Full Text Available Drying of orange seeds representing waste products from juice processing was studied in the temperatures of 40, 50, 60 and 70 °C and drying velocities of 0.6, 1.0 and 1.4 m/s. Experimental drying kinetics of orange seeds were obtained using a convective air forced dryer. Three thin-layer models: Page model, Lewis model, and the Henderson-Pabis model and the diffusive model were used to predict the drying curves. The Henderson-Pabis and the diffusive models show the best fitting performance and statistical evaluations. Moreover, the temperature dependence on the effective diffusivity followed an Arrhenius relationship, and the activation energies ranging from 16.174 to 16.842 kJ/mol

Evaluation of the acerola juice concentrated by reverse osmosis

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Eliane Rodrigues dos Santos Gomes

2005-06-01

Full Text Available The aim of this study was to obtain the acerola juice using separation processes with membranes. The acerola pulp was initially defrosted and treated with 100 ppm of Citrozym Ultra L enzyme at 45ºC for one hour, then ultrafiltrated at 3 bar at 45ºC using 0.1 µm ceramic membrane, and concentrated by reverse osmosis using a spiral membrane of a compound film. The pressures on the reverse osmosis were 20, 30, and 40 bar at environmental temperature, thus, resulting a juice with 9.76, 14.56, and 17.36 ºBrix, respectively. The physicochemical characteristics of the juice were preserved and, studies on evaluation of the public acceptability, showed that 75% of the consumers liked the juice.O objetivo deste trabalho foi à obtenção de suco de acerola utilizando processos de separação com membranas. Combinou-se a ultrafiltração e a osmose inversa, visando a melhoria do processo produtivo, utilizando-se uma tecnologia limpa. Para a acerola, visou-se manter e concentrar significativamente seu teor de vitamina C, obtendo-se um suco com sabor agradável, o mais próximo possível do suco in natura. A polpa de acerola foi inicialmente descongelada e tratada com 100 ppm da enzima Citrozym Ultra L, à 45º C por 1 hora e posteriormente ultrafiltrada a 3 bar na mesma temperatura em membrana cerâmica de 0,1 µm e na seqüência, concentrada por osmose inversa utilizando membrana espiral de filme composto. As pressões na osmose inversa foram 20, 30 e 40 bar em temperatura ambiente, obtendo-se um suco com 9,76, 14,56 e 17,36 ºBrix respectivamente. As características físico-químicas foram preservadas e na avaliação da aceitabilidade, 75% dos consumidores gostaram do suco, indicando boa aceitação.

Comparative analysis of juice volatiles in selected mandarins, mandarin relatives and other citrus genotypes.

Science.gov (United States)

Yu, Yuan; Bai, Jinhe; Chen, Chunxian; Plotto, Anne; Baldwin, Elizabeth A; Gmitter, Frederick G

2018-02-01

Citrus fruit flavor is an important attribute prioritized in variety improvement. The present study compared juice volatiles compositions from 13 selected citrus genotypes, including six mandarins (Citrus reticulata), three sour oranges (Citrus aurantium), one blood orange (Citrus sinensis), one lime (Citrus limonia), one Clementine (Citrus clementina) and one satsuma (Citrus unshiu). Large differences were observed with respect to volatile compositions among the citrus genotypes. 'Goutou' sour orange contained the greatest number of volatile compounds and the largest volatile production level. 'Ponkan' mandarin had the smallest number of volatiles and 'Owari' satsuma yielded the lowest volatile production level. 'Goutou' sour orange and 'Moro' blood orange were clearly distinguished from other citrus genotypes based on the analysis of volatile compositions, even though they were assigned into one single group with two other sour oranges by the molecular marker profiles. The clustering analysis based on the aroma volatile compositions was able to differentiate mandarin varieties and natural sub-groups, and was also supported by the molecular marker study. The gas chromatography-mass spectrometry analysis of citrus juice aroma volatiles can be used as a tool to distinguish citrus genotypes and assist in the assessment of future citrus breeding programs. The aroma volatile profiles of the different citrus genotypes and inter-relationships detected among volatile compounds and among citrus genotypes will provide fundamental information on the development of marker-assisted selection in citrus breeding. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon.

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de Castilhos, Maurício Bonatto Machado; Betiol, Lilian Fachin Leonardo; de Carvalho, Gisandro Reis; Telis-Romero, Javier

2017-10-01

The effect of the temperature and concentration on rheological behavior of Cabernet Sauvignon juice concentrates was assessed using a rheometer over a wide range of temperature (1-66°C) and concentrations (13.6-45.0Brix) at shear rates of 0.84-212.1 1/s. The Ostwald-De Waele was the best rheological model fitted the data (R 2 =0.99957 and relative error=7.77%). The Cabernet Sauvignon juice concentrates presented a non-Newtonian pseudoplastic behavior (n<1). The consistency levels were significantly reduced with the increase of temperature and increased with the increase of the concentrations. The flow activation energy ranged from 28.87 (45.0Brix) to 38.05KJ/mol (37.0Brix) with a R 2 =0.9798 for both cases. Density and specific heat were influenced by both temperature and concentration; however, thermal conductivity was only influenced by concentration. The Cabernet Sauvignon juice concentrates will be useful as wine chaptalization agent in future studies. Copyright © 2017 Elsevier Ltd. All rights reserved.

Meat juice: An alternative matrix for assessing animal health by measuring acute phase proteins. Correlations of pig-MAP and haptoglobin concentrations in pig meat juice and plasma.

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Piñeiro, M; Gymnich, S; Knura, S; Piñeiro, C; Petersen, B

2009-10-01

Quantification of acute phase proteins (APPs) in blood can be used for monitoring animal health and welfare on farms, and could be also of interest for the detection of diseased animals during the meat inspection process. However serum or plasma is not always available for end-point analysis at slaughter. Meat juice might provide an adequate, alternative matrix that can be easily obtained for post-mortem analysis at abattoirs. The concentrations of pig Major Acute phase Protein (pig-MAP) and haptoglobin, two of the main APPs in pigs, were determined in approximately 300 paired samples of plasma and meat juice from the diaphragm (pars costalis), obtained after freezing and thawing the muscle. APPs concentrations in meat juice were closely correlated to those in plasma (r=0.695 for haptoglobin, r=0.858 for pig-MAP, panimal health in pig production, with implications for food safety and meat quality.

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

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Jessica White

2018-04-01

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

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

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Huynh Cang Mai

2017-09-01

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

A STUDY OF MICROBES IN FRUIT JUICES, KIMS-AMALAPURAM

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Nagaraja

2015-12-01

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

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

Science.gov (United States)

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

2015-05-01

This study aimed at investigating the effect of nitrate removal from pineapple juice by electrodialysis (ED) on selected properties of the ED-treated juice. Single-strength pineapple juice with reduced pulp content was treated by ED to reduce the nitrate concentration to 15, 10, or 5 ppm. After ED, the removed pulp was added to the ED-treated juice and its properties, including electrical conductivity, acidity, pH, total soluble solids (TSS), color, amino acids, and selected aroma compounds, were determined and compared with those of the untreated juice. ED could reduce the nitrate content of 1 L of pineapple juice from an initial value of 50 ppm to less than 5 ppm within 30 min. A significant decrease in the electrical conductivity, acidity, pH, TSS, and yellowness, but a significant increase in the lightness, of the juice was observed upon ED. Concentrations of almost all amino acids of the ED-treated juice significantly decreased. The concentrations of 8 major compound contributors to the pineapple aroma also significantly decreased. Adding the pulp back to the ED-treated juice increased the amino acids concentrations; however, it led to a significant decrease in the concentrations of the aroma compounds. © 2015 Institute of Food Technologists®

[Microbiological and physicochemical evaluation of pasteurized beverages fortified with orange deodorized residues extracts].

Science.gov (United States)

Moreno Alvarez, Mario José; Machado, Alexandra; Padrón, Arelis; García, David; Belén Camacho, Douglas Rafael

2004-09-01

Microbiological and physicochemical parameters of pasteurized beverages conditioned with aqueous extracts from orange deodorized residues were evaluated. The fruits used were selected according to following criterion: homogenous maturity, without physical damage and absence of apparent chlorophyll. Orange peels were dried and transformed to flour. The juice was evaluated by means of these parameters: pH 3.90, degrees Brix 10, titrable acidity 0.33 g of citric acid/100 mL and total carotenoids 0.0078 mg/mL. Volatil compounds of the flour that may to cause bitterness were separated by means of two methods of deodorization: distillation in current of vapor and in autoclave to 121 degrees C; then, the flour was extracted with water (relation 1:50 p/v). Pasteurized citric beverages (orange juice) were elaborated adding the deodorized extracts. pH, degrees Brix, titrable acidity and total carotenoids showed no significant differences (P>0.05). Microbiological results were according to pasteurized products. Sensorial analysis by untrained panel showed no signiificant differences. In conclusion, the deodorant processes were effectives and permitted the inclusion of aquasoluble compounds as flavonoids with antioxidant activity.

7 CFR 51.1176 - U.S. Grade AA Juice (Double A).

Science.gov (United States)

2010-01-01

... STANDARDS) United States Standards for Grades of Florida Oranges and Tangelos Standards for Internal Quality... 7 Agriculture 2 2010-01-01 2010-01-01 false U.S. Grade AA Juice (Double A). 51.1176 Section 51.1176 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards...

Orange juice, a marker of diet quality, contributes to essential micronutrient and antioxidant intakes in the United States population.

Science.gov (United States)

Yang, Meng; Lee, Sang-Gil; Wang, Ying; Lloyd, Beate; Chung, Sang-Jin; Song, Won O; Chun, Ock K

2013-01-01

To evaluate the impact of 100% orange juice (OJ) on the healthy diet and micronutrient intakes of the United States population. Cross-sectional study of 13,971 people in the United States aged ≥ 4 years using 2 24-hour diet recalls from the National Health and Nutrition Examination Survey, 2003-2006. Consumption of OJ was higher among 4- to 8-year-old children, older adults (> 50 y old), non-Hispanic blacks, those with lower body mass index, those of lower income level, nonsmokers, dietary supplement users, and those participating in regular exercise (P < .05). Consumption of OJ was positively associated with the percentage of participants meeting MyPyramid recommendations for fruit consumption. Increased OJ consumption was correlated with increased daily intakes of certain micronutrients and antioxidants (P < .05). Percentages of participants with intakes below Estimated Average Requirements for these micronutrients decreased with increased OJ consumption (P < .001). The implicated nutritional and potential health benefits of OJ warrant further investigation in clinical research studies. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Citrus sinensis annotation project (CAP): a comprehensive database for sweet orange genome.

Science.gov (United States)

Wang, Jia; Chen, Dijun; Lei, Yang; Chang, Ji-Wei; Hao, Bao-Hai; Xing, Feng; Li, Sen; Xu, Qiang; Deng, Xiu-Xin; Chen, Ling-Ling

2014-01-01

Citrus is one of the most important and widely grown fruit crop with global production ranking firstly among all the fruit crops in the world. Sweet orange accounts for more than half of the Citrus production both in fresh fruit and processed juice. We have sequenced the draft genome of a double-haploid sweet orange (C. sinensis cv. Valencia), and constructed the Citrus sinensis annotation project (CAP) to store and visualize the sequenced genomic and transcriptome data. CAP provides GBrowse-based organization of sweet orange genomic data, which integrates ab initio gene prediction, EST, RNA-seq and RNA-paired end tag (RNA-PET) evidence-based gene annotation. Furthermore, we provide a user-friendly web interface to show the predicted protein-protein interactions (PPIs) and metabolic pathways in sweet orange. CAP provides comprehensive information beneficial to the researchers of sweet orange and other woody plants, which is freely available at http://citrus.hzau.edu.cn/.

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

Science.gov (United States)

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

2013-01-01

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

A fluorescence probe based on the nitrogen-doped carbon dots prepared from orange juice for detecting Hg2+ in water

International Nuclear Information System (INIS)

Li, Zhili; Zhang, Ying; Niu, Qianqian; Mou, Mingyao; Wu, Yi; Liu, Xiaoxuan; Yan, Zhengyu; Liao, Shenghua

2017-01-01

An excellent biocompatible nitrogen-doped carbon dots (N-CDs) was successfully synthesized from orange juice and ethylenediamine by hydrothermal decomposition method. The as-prepared N-CDs were mono-dispersed spherical nanoparticles with a narrow size distribution of 0.5–3.0 nm and showed a good dispersion and stability in aqueous solution with the pH value ranging from 3.0 to 13.0. Photoluminescence spectra of as-prepared N-CDs demonstrated that the fluorescence intensity of N-CDs was increased with the doped nitrogen atoms and the FL-QY (fluorescence quantum yield) of N-CDs was up to 31.7%. Compared with Gly-CQDs(CQDs synthesied by Gly), which were prepared from chemical carbon source via hydrothermal decomposition method, the as-prepared N-CDs showed much lower cytotoxicity for Human THP-1 macrophage cells. These results indicated N-CDs prepared by our proposed method have excellent compatibility and more suitable for the application in biolabeling and bioimage. Due to the fluorescence quenching of N-CDs by mercury (II) ion (Hg 2+ ), a sensitive and selective method was developed for detecting Hg 2+ . The results indicated that the fluorescence intensity ratio of N-CDs was proportional to the concentration of Hg 2+ in the range from 4.0 μg/mL to 32.0 μg/mL and the recovery of spiked samples was ranged from 102.0% to 103.0%, which hinted our proposed method has a good sensitivity and accuracy and was suitable for detecting Hg 2+ with satisfactory in tap water.

Heavy metals in navel orange orchards of Xinfeng County and their transfer from soils to navel oranges.

Science.gov (United States)

Cheng, Jinjin; Ding, Changfeng; Li, Xiaogang; Zhang, Taolin; Wang, Xingxiang

2015-12-01

This study investigated heavy metal concentrations in soils and navel oranges of Xinfeng County, a well-known navel orange producing area of China. The results showed that the average concentrations of lead (Pb), cadmium (Cd), chromium (Cr), arsenic (As) and mercury (Hg) in orchard soils all increased compared to the regional background values, especially for Cd, which increased by 422%. When compared to the Chinese Environmental Quality Standard for soil (GB15618-1995), Pb, Cr and Hg concentrations in all orchard soil samples were below the limit standards, but Cd concentrations in 24 soil samples (21%) and As concentrations in 8 soil samples (7%) exceeded the limit standards. However, concentrations of all heavy metals in navel orange pulps were within the National Food Safety Standard of China (GB 2762-2012). Dietary risk assessment also showed that the exposure to these five heavy metals by consumption of navel oranges could hardly pose adverse health effects on adults and children. Since the range and degree of soil Cd pollution was widest and the most severe of all, Cd was taken as an example to reveal the transfer characteristics of heavy metals in soil-navel orange system. Cd concentrations in different organs of navel orange trees decreased in the following order: root>leaf>peel>pulp. That navel oranges planted in the Cd contaminated soils were within the national food safety standard was mainly due to the low transfer factor for Cd from soil to pulp (TFpulp). Further studies showed that TFpulp was significantly negatively correlated with soil pH, organic carbon (OC) and cation exchange capacity (CEC). Based on these soil properties, a prediction equation for TFpulp was established, which indicated that the risk for Cd concentration of navel orange pulp exceeding the national food limit is generally low, when soil Cd concentration is below 7.30 mg/kg. If appropriate actions are taken to increase soil pH, OC and CEC, Cd concentrations in navel orange pulps

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate.

Science.gov (United States)

Fazaeli, Mahboubeh; Hojjatpanah, Ghazale; Emam-Djomeh, Zahra

2013-02-01

Black mulberry juice was concentrated by different heating methods, including conventional heating and microwave heating, at different operational pressures (7.3, 38.5 and 100 kPa). The effects of each method on evaporation rate, quality attributes of concentrated juice were investigated. The final juice concentration of 42° Brix was achieved in 140, 120, and 95 min at 100, 38.5, and 7.3 kPa respectively by using a rotary evaporator. Applying microwave energy decreased required times to 115, 95, and 60 min. The changes in color, anthocyanin content during the concentration processes were investigated. Hunter parameters (L, a, and b) were measured to estimate the intensity of color loss. All Hunter color parameters decreased with time. Results showed that the degradation of color and consequently anthocyanins, was more pronounced in rotary evaporation compared to microwave heating method.

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

Science.gov (United States)

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

2015-01-01

Argentina (deltaD = -72% per hundred), while the lowest concentration of deuterium was observed in the juice from the Egyptian potatoes (delta = -358% per hundred). In general, significantly lower deuterium content was determined in fresh juices made from potatoes and cabbage grown in different countries, in comparison with other fresh juices from fruits and vegetables. The smallest range of differences in the isotopic D/H was composed in freshjuices from tomato, pomegranate and oranges of Turkish manufacturers (deuterium concentration ranged in them from -221 to -214% per hundred), that can be used to confirm the geographical origin of fruits and vegetables grown in Turkey. The data reflecting the antioxidant activity, the content of prooxidant factors and deuterium concentration in the juices, allow us to recommend the latter as additional criteria when assessing the quality of food products.

Brazilian Orange Juice Exports Competitiveness: 1990/2001 Competitividade das Exportações Brasileiras de Suco de Laranja no Período de 1990 a 2001

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Mirian de Oliveira Gil

2004-11-01

Full Text Available The work analyzes the competitiveness of the orange juice exportations in period 1990/2001. In the analyzed period, three economic events had affected the exportations: in 1990, the commercial opening deepened; in 1994, the implementation of the Real Plan; and in 1999, the exchange depreciation of Brazilian currency. Brazil is world-wide exporter due to the lowest cost of agricultural and industrial production, the country also has a lower labor cost comparing with other countries; the country has the most competitive citrus chain of the world. The sector is highly concentrate, dominated for basically five great industries what provides better prices with suppliers. The Brazilian orange juice production is export oriented. The methodological procedures had involved analysis of the evolution of the exportations and the use of the Constant-Market-Share model to analyze the factors of the growth of the Brazilian exportations: growth of the world-wide market, destination of the exportations and competitiveness. The results had disclosed to the loss of participation of the Brazilian exportations in the period, indicating necessity to conquer new external markets and to join efforts politicians in order to reduce international barriersO trabalho analisa a competitividade das exportações de suco de laranja no período 1990/2001. No período analisado, três acontecimentos econômicos afetaram as exportações: em 1990 houve o aprofundamento da abertura comercial; em 1994, a implementação do Plano Real; e em 1999, a desvalorização cambial. O Brasil é o maior exportador mundial tendo baixo custo de produção agrícola e industrial, basicamente menor custo de mão-de-obra, sendo, portanto, a cadeia citrícula mais competitiva do mundo. O setor é altamente concentrado, dominado por basicamente cinco grandes indústrias o que proporciona melhores preços com fornecedores. A produção brasileira de suco de laranja é voltada praticamente para

THE APPLE JUICE CONCENTRATE ANTI-DUMPING CASE AGAINST CHINA: AN ESTIMATE OF CHANGE IN WASHINGTON'S REVENUES

OpenAIRE

van Voorthuizen, Hilde; Cho, Sung-Yeol; Schotzko, R. Thomas; Mittelhammer, Ronald C.

2001-01-01

Increasing volumes of apple juice concentrate imports from China into the U.S. began in the mid 90s as a result of low Chinese prices. In 1999, the U.S. Apple Association launched a complaint with the US International Trade Commission (USITC) regarding the Chinese price strategy. During the course of investigation, the U.S. Apple Association requested that the Department of Agricultural Economics at Washington State University analyze the impact on the total value of juice apples utilized in ...

Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice using RSM

DEFF Research Database (Denmark)

Abedelmaksoud, Tarek; Mohsen, Sobhy Mohamed; Duedahl-Olesen, Lene

2018-01-01

In this study, optimization of ohmic heating (OH) process parameters (temperature and voltage gradient) to inactivate polyphenoloxidase (PPO) of not-from-concentrate (NFC) apple juice was conducted. Response surface methodology was used for optimization of OH parameters, where the voltage gradient...... and temperature on the PPO activity in the NFC apple juice was evaluated. Then the optimized condition was used to produce the NFC apple juice and the quality parameters were evaluated and compared to NFC apple juice prepared by conventional heating (CH). The studied parameters were: PPO activity, total phenolic......, total carotenoids, ascorbic acid, cloud value, color as well as physical properties (i.e., TSS, acidity, electric conductivity and viscosity). The reduction of PPO activities was 97 and 91% for OH (at 40 V/cm and 80 °C) and CH (at 90 °C and 60 s), respectively. The reduction of the ascorbic acid...

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

Science.gov (United States)

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

2012-10-01

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

Effects of high hydrostatic pressure and temperature increase on Escherichia coli spp. and pectin methyl esterase inactivation in orange juice.

Science.gov (United States)

Torres, E F; González-M, G; Klotz, B; Rodrigo, D

2016-03-01

The aim of this study was to evaluate the effect of high hydrostatic pressure treatment combined with moderate processing temperatures (25 ℃-50 ℃) on the inactivation of Escherichia coli O157: H7 (ATCC 700728), E. coli K12 (ATCC 23716), and pectin methyl esterase in orange juice, using pressures of 250 to 500 MPa with times ranging between 1 and 30 min. Loss of viability of E. coli O157:H7 increased significantly as pressure and treatment time increased, achieving a 6.5 log cycle reduction at 400 MPa for 3 min at 25 ℃ of treatment. With regard to the inactivation of pectin methyl esterase, the greatest reduction obtained was 90.05 ± 0.01% at 50 ℃ and 500 MPa of pressure for 15 min; therefore, the pectin methyl esterase enzyme was highly resistant to the treatments by high hydrostatic pressure. The results obtained in this study showed a synergistic effect between the high pressure and moderate temperatures in inactivating E. coli cells. © The Author(s) 2016.

Antioxidant and Anticlastogenic Capacity of Prickly Pear Juice

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Alejandra Hernández-Ceruelos

2013-10-01

Full Text Available 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.

Effects of Supplemental Acerola Juice on the Mineral Concentrations in Liver and Kidney Tissue Samples of Mice Fed with Cafeteria Diet.

Science.gov (United States)

Leffa, Daniela Dimer; dos Santos, Carla Eliete Iochims; Daumann, Francine; Longaretti, Luiza Martins; Amaral, Livio; Dias, Johnny Ferraz; da Silva, Juliana; Andrade, Vanessa Moraes

2015-09-01

We evaluated the impact of a supplemental acerola juice (unripe, ripe, and industrial) and its main pharmaceutically active components on the concentrations of minerals in the liver and kidney of mice fed with cafeteria diet. Swiss male mice were fed with a cafeteria (CAF) diet for 13 weeks. The CAF consisted of a variety of supermarket products with high energy content. Subsequently, animals received one of the following food supplements for 1 month: water, unripe acerola juice, ripe acerola juice, industrial acerola juice, vitamin C, or rutin. Mineral concentrations of the tissues were determined by particle-induced X-ray emission (PIXE). Our study suggests that the simultaneous intake of acerola juices, vitamin C, or rutin in association with a hypercaloric and hyperlipidic diet provides change in the mineral composition of organisms in the conditions of this study, which plays an important role in the antioxidant defenses of the body. This may help to reduce the metabolism of the fat tissue or even to reduce the oxidative stress.

Uranium extraction from ores with lemon juice I,b-uranium recovery from pregnant lemon juice liquors obtained by attacking phosphate ores and suggested flowsheet

International Nuclear Information System (INIS)

EL-Sayed, M.H.

1992-01-01

In order to recover uranium from the pregnant liquors obtained by attacking safaga phosphate and qatrani phosphatic sandstone ore materials with lemon juice, methylation for acidic fraction-salt separation has been carried out. Afterwards, separation of uranium from the associated calcium (mainly present in lemon juice liquors as citrate) has been performed by making-use of the wide difference in their water solubility. The solutions containing the separated uranium were then subjected to evaporation till dryness whereby the precipitated uranyl citrate was calcined at 500 degree C to obtain the yellow orange oxide powder (U o 3 ). On the basis of one ton ore treatment, a flowsheet for uranium recovery from the two ore materials has been suggested

Uranium extraction from ores with lemon juice; II,b. uranium recovery from pregnant lemon juice liquors obtained by attacking phosphate ore and suggested flowsheet

International Nuclear Information System (INIS)

Hussein, E.M.

1997-01-01

In order to recover uranium from the pregnant liquors obtained by attacking Safaga phosphate and Qatrani phosphatic sandstone ore materials with lemon juice, methylation for acidic fraction-salt separation has been carried out. Afterwards, separation of uranium from the associated calcium (mainly present in lemon juice liquors as citrate) has been performed by making-use of the wide difference in their water solubility. The solutions containing the separated uranium were then subjected to evaporation till dryness whereby the precipitated uranyl citrate was calcined at 500 degree C to obtain the yellow orange oxide powder (UO 3 ). On the basis of one ton ore treatment, a flowsheet for uranium recovery from the two ore materials has been suggested

A new process for simultaneous production of tannase and phytase by Paecilomyces variotii in solid-state fermentation of orange pomace.

Science.gov (United States)

Madeira, Jose Valdo; Macedo, Juliana Alves; Macedo, Gabriela Alves

2012-03-01

The production of enzymes such as tannases and phytases by solid-state fermentation and their use in animal feed have become a subject of great interest. In the present work, Paecilomyces variotii was used to produce tannase and phytase simultaneously. Solid-state fermentation, a process initially designed for tannase production, was implemented here using orange pomace as substrate. Orange pomace is the waste product of the large orange juice industry in Brazil, and it has also been used as an ingredient in animal feed. In addition to enzymatic production, biotransformation of the phenolic content and antioxidant capacity of the orange pomace were analyzed after fermentation. Fermentation conditions, namely moisture level and tannic acid concentration rate, were studied using CCD methodology. The response surface obtained indicated that the highest tannase activity was 5,000 U/gds after 96 h at 59% (v/w) and 3% (w/w) and that of phytase was 350 U/gds after 72 h at 66% (v/w) and 5.8% (w/w) of moisture level and tannic acid concentration, respectively. The amount of tannase production was similar to the levels achieved in previous studies, but this was accomplished with a 7% (w/w) reduction in the amount of supplemental tannic acid required. These results are the first to show that P. variotii is capable of producing phytase at significant levels. Moreover, the antioxidant capacity of orange pomace when tested against the free radical ABTS was increased by approximately tenfold as a result of the fermentation process.

Comparison of Flavour and Volatile Flavour Compounds of Mixed Elderberry Juices

Directory of Open Access Journals (Sweden)

Eva Vítová

2015-01-01

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

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

Science.gov (United States)

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

2013-04-01

The subject of this study was to investigate the feasibility of the concentrate obtained after membrane ultrafiltration of sugar beet thin juice for ethanol production and selection of fermentation conditions (yeast strain and media supplementation). Resulting concentrate was subjected to batch ethanol fermentation using two strains of Saccharomyces cerevisiae (Ethanol Red and Safdistill C-70). The effect of different forms of media supplementation (mineral salts: (NH4)2SO4, K2HPO4, MgCl2; urea+Mg3(PO4)2 and yeast extract) on the fermentation course was also studied. It was stated that sugar beet juice concentrate is suitable for ethanol production yielding, depending on the yeast strain, ca. 85-87 g L(-1) ethanol with ca. 82% practical yield and more than 95% of sugars consumption after 72 h of fermentation. Nutrients enrichment further increased ethanol yield. The best results were obtained for media supplemented with urea+Mg3(PO4)2 yielding 91.16-92.06 g L(-1) ethanol with practical yield ranging 84.78-85.62% and full sugars consumption. Copyright © 2013. Published by Elsevier Ltd.

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

African Journals Online (AJOL)

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

Fuel and energy saving in open pan furnace used in jaggery making through modified juice boiling/concentrating pans

International Nuclear Information System (INIS)

Anwar, S.I.

2010-01-01

In this paper the concept of fins has been used for heating purpose for improving efficiency of open pan jaggery making furnace. Pan is the integral part of these furnaces where boiling/concentration of sugarcane juice take place. Parallel fins were provided to the bottom of main pan and gutter pan of IISR Lucknow 2-pan furnace. Choice for type of fins was based on movement of flames and hot flue gases generated due to combustion of bagasse. Fins helped in more heat transfer to the sugarcane juice being concentrated. Considerable improvement in heat utilization efficiency (9.44%) was observed which resulted in saving of fuel and energy (31.34%).

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

Science.gov (United States)

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

2011-06-01

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

NPK fertilization effects on concentration of nutrients in Valencia orange leaves

International Nuclear Information System (INIS)

Basso, C.; Mielniczuk, J.; Bohnen, H.

1983-01-01

The effects of NPK fertilization on the nutrient concentration in the leaves was evaluated in a field experiment of Valencia orange (Citrus sinensis Osbeck) growing in a sandy acid soil, with 4N, 3P and 4K fertilizer levels. N and Cu contents in the leaves were high, while P and Zn levels were low, in all treatments. Increasing the levels of N, P 2 O 5 and K 2 O fertilization resulted in an increase of the N, P and K concentration in the leaves, respectively. Crescent levels of N fertilization raised Mn and decreased Ca concentration in the leaves. P and K contents in the leaves correlated positively. With a great availability and absorption of K, reduction on he foliar contents of Mg and Ca ocurred. (M.A.C.) [pt

Attributes of packing and intention for purchase towards orange juice and nectar / Atributos da embalagem e intenção de compra de suco e néctar de laranja

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Sandra Helena Prudêncio

2009-12-01

Full Text Available The attributes of five packages of orange juice and orange nectar were evaluated by focus group and conjoint analysis techniques. The attributes and levels were identified such as brand name (well known and less known, price (high and low, information (“natural, “no food preservative”, “vitamin C-rich” and without information and type of juice (juice and nectar, as being relevant to consumers purchase attitude. Eight packages images containing different combinations of the chosen attributes were elaborated, according to a fractional factorial design (24-1. The images were evaluated, in terms of purchase intention, by 101 consumers. There was a segmentation of the consumers in three groups according to the similarity in the purchase behavior. The previous knowledge of the brand name, low price and the declarations of “natural”, “no food preservatives” and “vitamin C-rich” in the frontal part of the packing reveal to be important to improve the commercialization of the product.Atributos de cinco embalagens comerciais de suco e néctar de laranja foram avaliados por meio das técnicas grupos de foco e análise conjunta. Foram levantados os atributos e níveis, marca (muito conhecida e menos conhecida, preço (alto e baixo, declarações (“natural, sem conservantes, rico em vitamina C” e sem informação e tipo de bebida (suco e néctar, como relevantes na atitude de compra de consumidores. Elaboraram-se oito imagens de embalagens contendo diferentes combinações dos atributos levantados, obedecendo ao delineamento fatorial fracionado (24-1. As imagens foram avaliadas, quanto à intenção de compra, por 101 consumidores. Houve a segmentação dos consumidores em três grupos de acordo com a similaridade no comportamento de compra. O conhecimento prévio da marca, preço baixo e as declarações “natural”, “sem conservantes” e “rico em vitamina C” na face frontal da embalagem mostram-se importantes para a maior

Survival of Bacillus anthracis spores in fruit juices and wine.

Science.gov (United States)

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

2010-09-01

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

Red orange: experimental models and epidemiological evidence of its benefits on human health.

Science.gov (United States)

Grosso, Giuseppe; Galvano, Fabio; Mistretta, Antonio; Marventano, Stefano; Nolfo, Francesca; Calabrese, Giorgio; Buscemi, Silvio; Drago, Filippo; Veronesi, Umberto; Scuderi, Alessandro

2013-01-01

In recent years, there has been increasing public interest in plant antioxidants, thanks to the potential anticarcinogenic and cardioprotective actions mediated by their biochemical properties. The red (or blood) orange (Citrus sinensis (L.) Osbeck) is a pigmented sweet orange variety typical of eastern Sicily (southern Italy), California, and Spain. In this paper, we discuss the main health-related properties of the red orange that include anticancer, anti-inflammatory, and cardiovascular protection activities. Moreover, the effects on health of its main constituents (namely, flavonoids, carotenoids, ascorbic acid, hydroxycinnamic acids, and anthocyanins) are described. The red orange juice demonstrates an important antioxidant activity by modulating many antioxidant enzyme systems that efficiently counteract the oxidative damage which may play an important role in the etiology of numerous diseases, such as atherosclerosis, diabetes, and cancer. The beneficial effects of this fruit may be mediated by the synergic effects of its compounds. Thus, the supply of natural antioxidant compounds through a balanced diet rich in red oranges might provide protection against oxidative damage under differing conditions and could be more effective than, the supplementation of an individual antioxidant.

Effectiveness of UV-C light assisted by mild heat on Saccharomyces cerevisiae KE 162 inactivation in carrot-orange juice blend studied by flow cytometry and transmission electron microscopy.

Science.gov (United States)

García Carrillo, Mercedes; Ferrario, Mariana; Guerrero, Sandra

2018-08-01

The aim of this study was to analyze the effectiveness of UV-C light (0-10.6 kJ/m 2 ) assisted by mild heat treatment (50 °C) on the inactivation of Saccharomyces cerevisiae KE 162 in peptone water and fresh carrot-orange juice blend (pH: 3.8; 9.8°Brix; 707 NTU; absorption coefficient: 0.17 cm -1 ). Yeast induced damage by single UV-C and mild heat (H) and the combined treatment UV-C/H, was investigated by flow cytometry (FC) and transmission electron microscopy (TEM). When studying induced damage by FC, cells were labeled with fluorescein diacetate (FDA) and propidium iodide (PI) to monitor membrane integrity and esterase activity. UV-C/H provoked up to 4.7 log-reductions of S. cerevisiae; whereas, only 2.6-3.3 log-reductions were achieved by single UV-C and H treatments. FC revealed a shift with treatment time from cells with esterase activity and intact membrane to cells with permeabilized membrane. This shift was more noticeable in peptone water and UV-C/H treated juice. In the UV-C treated juice, double stained cells were detected, suggesting the possibility of being sub-lethally damaged, with compromised membrane but still metabolically active. TEM images of treated cells revealed severe damage, encompassing coagulated inner content, disorganized lumen and cell debris. FC and TEM provided additional information regarding degree and type of damage, complementing information revealed by the traditional plate count technique. Copyright © 2018 Elsevier Ltd. All rights reserved.

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

... negotiate and sign contracts and other agreements; and (4) has autonomy from the government regarding the... concentrate. In addition, we have surrogate financial ratios from a Polish juice company. Of the countries...

100% citrus juice: Nutritional contribution, dietary benefits, and association with anthropometric measures.

Science.gov (United States)

Rampersaud, Gail C; Valim, M Filomena

2017-01-02

Citrus juices such as 100% orange (OJ) and grapefruit juice (GJ) are commonly consumed throughout the world. This review examines the contributions of OJ and GJ to nutrient intake, diet quality, and fruit intake, and supports citrus juices as nutrient-dense beverages. This review also explores the research examining associations between OJ and GJ intake and anthropometric measures. Citrus juices are excellent sources of vitamin C and contribute other key nutrients such as potassium, folate, magnesium, and vitamin A. OJ intake has been associated with better diet quality in children and adults. OJ intake has not been associated with adverse effects on weight or other body measures in observational studies in children and adults. In adults, some observational studies report more favorable body mass index or body measure parameters in OJ consumers compared to nonconsumers. Intervention studies in adults report no negative impacts of OJ or GJ consumption on anthropometric measures, although these measures were typically not the primary outcomes examined in the studies. Moderate consumption of citrus juices may provide meaningful nutritional and dietary benefits and do not appear to negatively impact body weight, body composition, or other anthropometric measures in children and adults.

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

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Beatriz de Cássia Martins Salomão

2014-01-01

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

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

Science.gov (United States)

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

2014-01-01

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

Antidumping Action in the United States and Around the World: An Analysis of International Data. CBO Paper.

Science.gov (United States)

1998-06-01

Plate 19.08.93 Brazil Ferrosilicon 14.03.94 Brazil Frozen Concentrated Orange Juice 05.05.87 Brazil Lead & Bismuth Steel 22.03.93 Brazil...Canada Raspberries 24.06.85 Canada Steel Rail 15.09.89 Canada Steel Jacks 13.09.66 Canada Sugar and Syrups 09.04.80 Chile Standard Carnations ...chilled Atlantic salmon Fresh garlic Fresh kiwifruit Frozen concentrated orange juice Heavy forged hand tools Honey Industrial forklift trucks

Interception and retention of 238Pu deposition by orange trees

International Nuclear Information System (INIS)

Pinder, J.E. III; Adriano, D.C.; Ciravolo, T.G.; Doswell, A.C.; Yehling, D.M.

1987-01-01

Radioisotope thermoelectric generators (RTG) transform the heat produced during the alpha decay of 238 Pu into electrical energy for use by deep-space probes, such as the Voyager spacecraft, which have returned images and other data from Jupiter, Saturn and Uranus. Future missions involving RTGs may be launched aboard the space shuttle, and there is a remote possibility that an explosion of liquid-hydrogen and liquid-oxygen fuel could rupture the RTGs and disperse 238 Pu into the atmosphere over central Florida. Research was performed to determine the potential transport to man of atmospherically dispersed Pu via contaminated orange fruits. The results indicate that the major contamination of oranges would result from the interception and retention of 238 Pu deposition by fruits. The resulting surface contamination could enter human food chains through transfer to internal tissues during peeling or in the reconstituted juices and flavorings made from orange skins. The interception of 238 Pu deposition by fruits is especially important because the results indicate no measurable loss of Pu from fruit surfaces through time or with washing. Approximately 1% of the 238 Pu deposited onto an orange grove would be harvested in the year following deposition

A safe potential juice clarifying pectinase from Trichoderma viride EF-8 utilizing Egyptian onion skins

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Abdel-Mohsen S. Ismail

2016-06-01

Full Text Available The production of a notable, safe and highly active pectinase by the local fungal strain Trichoderma viride EF-8 utilizing the abundant pigmented Egyptian onion (Allium cepa L. skins (6.5%, w/v was achieved in 4 days submerged fermentation (SMF cultures, at temperature and pH of 30 °C and 4.0, respectively. The indigenously produced pectinase was partially purified by 50% batch ethanol precipitation and its general properties were studied following the standard procedures. The lyophilized enzyme preparation was free of any ochra or aflatoxins. The optimum conditions for the partially purified enzyme form were 2 mg/mL and 1% (w/v enzyme protein and substrate (citrus pectin concentrations, reaction pH and temperature of 7.0 and 40 °C, respectively. The results presented the low cost onion skins waste as the major substrate for the fungal pectinase production and its subsequent use in perfect fruit (apple, lemon and orange juices clarification with remarkable stability during and after this process, which certainly enhance fruit juices processing in the tropics.

Effect of irradiation on the patulin content and chemical composition of apple juice concentrate.

Science.gov (United States)

Zegota, H; Zegota, A; Bachman, S

1988-09-01

The influence of ionizing radiation on the patulin content of apple juice concentrate was investigated. The results indicated that patulin, at an initial concentration of about 2 mg/kg, disappeared after irradiation of the concentrate with doses as low as 2.5 kGy. For lower doses, the extent of patulin degradation was proportional to the absorbed dose. Irradiation of the concentrate with doses sufficient for patulin disappearance did not change the titratable acidity, the content of reducing sugars and carbonyl compounds or the amino acid composition. The content of ascorbic acid slightly decreased and the colour of the concentrate brightened. The intensity of the patulin absorption spectra after irradiation of mycotoxin in aqueous solutions decreased.

Effect of irradiation on the patulin content and chemical composition of apple juice concentrate

International Nuclear Information System (INIS)

Zegota, H.; Zegota, A.; Bachmann, S.

1988-01-01

The influence of ionizing radiation on the patulin content of apple juice concentrate was investigated. The results indicated that patulin, at an initial concentration of about 2 mg/kg, disappeared after irradiation of the concentrate with doses as low as 2.5 kGy. For lower doses, the extent of patulin degradation was proportional to the absorbed dose. Irradiation of the concentrate with doses sufficient for patulin disappearance did not change the titratable acidity, the content of reducing sugars and carbonyl compounds or the amino acid composition. The content of ascorbic acid slightly decreased and the colour of the concentrate brightened. The intensity of the patulin absorption spectra after irradiation of mycotoxin in aqueous solutions decreased. (orig.) [de

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

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E. R.S. GOMES

2009-03-01

Full Text Available

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

Cyclodextrin-based miniaturized solid phase extraction for biopesticides analysis in water and vegetable juices samples analyzed by ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry.

Science.gov (United States)

Peng, Li-Qing; Ye, Li-Hong; Cao, Jun; Chang, Yan-Xu; Li, Qin; An, Mingrui; Tan, Zhijing; Xu, Jing-Jing

2017-07-01

A cyclodextrin-based miniaturized solid-phase extraction was developed to extract biopesticides from water and vegetable juices. The analytes were detected by ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry. In the solid-phase extraction (SPE) procedure, the liquid sample solution is passed through a packed column filled with 40mg of HP-β-CD, and then the target analytes are absorbed and finally eluted with methanol-acetic acid (90:10, v/v) into a collection tube. The limits of quantification ranged from 3.73 to 16.51ng/mL for a water matrix, from 2.62 to 13.23ng/mL for an orange juice matrix and from 1.76 to 10.35ng/mL for a tomato juice matrix, respectively. The average recovery values were in the range of 88.3-95.9% for the spiked samples. The established methodology was successfully applied to analyze sanguinarine, berberine, rotenone and osthole in water, orange juice and tomato juice. Copyright © 2017 Elsevier Ltd. All rights reserved.

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

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Krzysztof Lech

2018-01-01

Full Text Available The study examined the osmotic dehydration of pumpkin slices in chokeberry, flowering quince, and raspberry concentrated juices. Products obtained were subjected to vacuum-microwave finish drying (VMD. The objective of the study was to evaluate the drying kinetics and the chemical properties, that is, total polyphenolics content and antioxidant capacity of the vacuum-microwave-dried pumpkin products. The concentration and temperature of the juices were 40°Brix and 45°C, respectively. The pumpkin slices were pretreated in concentrated juices for 0.5, 1, 2, 3, and 6 hours. Vacuum-microwave finish drying was carried out at the power of magnetrons that ensured the maintenance of the safe temperature (below 90°C of the slices measured with the use of infrared camera. The results of the study showed that the moisture content of samples during the pretreatment in concentrated juices was decreasing until the equilibrium stage. The logarithmic model was used to describe the drying kinetics of pumpkin during VMD. Osmotic pretreatment resulted in a decrease in colour coordinates, improved the antioxidant activity of dried product, and prolonged the duration of VMD.

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.

Micro- and nano-capsulated fungal pectinase with outstanding capabilities of eliminating turbidity in freshly produced juice.

Science.gov (United States)

Mahmoud, Khaled F; Abo-Elmagd, Heba I; Housseiny, Manal M

2018-01-01

The present study aimed to compare the pectinase forms produced from Trichoderma viride-free, micro-capsule, and nano-capsule-in sodium alginate to analyze the pectin that causes the turbidity of orange juice. This was performed along with an estimation of viscosity, residual of pectin, and turbidity. The extracted and purified enzyme was 24.35-fold better than that of the crude enzyme. After application of free one, it loses most of the activity on low degrees of acidity and remains constant on the temperatures of pasteurization. Therefore, the tested enzyme was encapsulated by two different ways using the same polymer. The morphology of the three pectinase forms was obtained by transmission electron microscopy, and the micrographs clearly showed the pores on the surface of sodium alginate matrix after encapsulation. The size of the wall (sodium alginate) ranged from 3.24 to 3.76 µm diameter but was 3.15 µm for core of enzyme. Micro-capsuled and nano-capsuled pectinase can be used in the hydrolysis of pectic substances in orange juice with natural ways and maintaining the quality of final product. Consequently, the cost of juice clarifying can be reduced due to reusing the enzyme several times.

Red Orange: Experimental Models and Epidemiological Evidence of Its Benefits on Human Health

Directory of Open Access Journals (Sweden)

Giuseppe Grosso

2013-01-01

Full Text Available In recent years, there has been increasing public interest in plant antioxidants, thanks to the potential anticarcinogenic and cardioprotective actions mediated by their biochemical properties. The red (or blood orange (Citrus sinensis (L. Osbeck is a pigmented sweet orange variety typical of eastern Sicily (southern Italy, California, and Spain. In this paper, we discuss the main health-related properties of the red orange that include anticancer, anti-inflammatory, and cardiovascular protection activities. Moreover, the effects on health of its main constituents (namely, flavonoids, carotenoids, ascorbic acid, hydroxycinnamic acids, and anthocyanins are described. The red orange juice demonstrates an important antioxidant activity by modulating many antioxidant enzyme systems that efficiently counteract the oxidative damage which may play an important role in the etiology of numerous diseases, such as atherosclerosis, diabetes, and cancer. The beneficial effects of this fruit may be mediated by the synergic effects of its compounds. Thus, the supply of natural antioxidant compounds through a balanced diet rich in red oranges might provide protection against oxidative damage under differing conditions and could be more effective than, the supplementation of an individual antioxidant.

Can oral rehydration solution be safely flavored at home?

Science.gov (United States)

Nijssen-Jordan, C

1997-12-01

To determine the concentration of sodium, potassium, glucose, and osmolality of oral rehydration solutions (ORS) which have been flavored with varying amounts of unsweetened Kool-Aid powder, Jell-O powder, apple juice, or orange juice. Descriptive. Alberta Children's Hospital Chemistry Laboratory. None. Addition of varying amounts of flavoring easily available in all households to commercially available unsweetened ORS. Concentrations of electrolytes, glucose, and osmolality. Addition of fruit juices or flavor powders to commercially produced ORS does alter the electrolyte content and osmolality. When limited amounts of flavoring or juice is added, the osmolality of the solution approaches iso-osmolality. Small amounts of unsweetened Kool-Aid powder, Jell-O powder, and apple or orange juice can be added to oral rehydration solutions without significantly altering electrolyte composition and osmolality.

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

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Erick Leal da Silva

2017-06-01

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

Apple juice inhibits human low density lipoprotein oxidation.

Science.gov (United States)

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

1999-01-01

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

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

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PLÍNIO R.F. CAMPOS

2016-03-01

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

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

Science.gov (United States)

2012-08-27

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

Orange pomace improves postprandial glycemic responses: an acute, randomized, placebo-controlled, double-blind, crossover trial in overweight men

Science.gov (United States)

Orange pomace (OP), a fiber-rich byproduct of juice production, has the potential for being formulated into a variety of food products. We hypothesized that OP would diminish postprandial glycemic responses to a high carbohydrate/fat breakfast and lunch. We conducted an acute, randomized, placebo-co...

Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part II: Merlot.

Science.gov (United States)

de Castilhos, Maurício Bonatto Machado; Betiol, Lilian Fachin Leonardo; de Carvalho, Gisandro Reis; Telis-Romero, Javier

2018-03-01

The effect of the temperature and concentration on rheological behavior of Merlot juice concentrates was assessed using a rheometer over a wide range of temperature (1-66°C) and concentrations (13.6-45.0Brix) at shear rates of 0.84-212.1 1/s. The Ostwald-De Waele was the best rheological model fitted the data (R 2 =0.99967 and relative error=7.99%). The consistency levels were significantly reduced with the increase of temperature and increased with the increase of the concentrations, ranging from 0.1766 (13.6Brix at 66°C) to 19.1140Pa·s n (45.0Brix at 1°C). The flow behavior index presented no up or downward pattern when the temperatures were compared. The flow activation energy ranged from 13.95 (45.0Brix) to 24.88KJ/mol (21.0Brix) with a R 2 =0.9822 and 0.9812, respectively. Density and specific heat were influenced by both temperature and concentration; however, thermal conductivity was only influenced by concentration and temperature in two cases (13.6 and 29.0Brix). The data showed the potential use of Merlot juice concentrates as wine chaptalization agent in winemaking. Copyright © 2017 Elsevier Ltd. All rights reserved.

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

DEFF Research Database (Denmark)

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

2001-01-01

. Red grape juice concentrate inhibited lipid peroxidation of LDL by prolonging the lag phase by 2.7 times relative to a control when evaluated at a total phenolic concentration of 10 muM gallic acid equivalents (GAE). Both red grape juices tested blocked lipid peroxidation of LDL at 20 muM GAE. White.......96, P acid alone did not exert antioxidant activity towards LDL, but combinations of 5 muM ascorbic acid with 5 muM GAE juice phenols eliminated the prooxidant activity of white grape juice, and significantly...

Bioaccessibility of phytoene and phytofluene is superior to other carotenoids from selected fruit and vegetable juices.

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Mapelli-Brahm, Paula; Corte-Real, Joana; Meléndez-Martínez, Antonio J; Bohn, Torsten

2017-08-15

Phytoene and phytofluene are major abundant dietary carotenoids largely ignored in the context of agro-food and health. The bioaccessibility of phytoene and phytofluene in tomato, carrot, blood orange (sanguinello cultivar), and apricot juices was analysed following simulated gastro-intestinal digestion with coffee cream as a lipid source, and compared with that of other main carotenoids from these matrices. The bioaccessibility of phytoene and phytofluene, and also total carotenoid bioaccessibility, followed the order: sanguinello>apricot>tomato>carrot. Phytoene was consistently the carotenoid with the highest bioaccessibility, up to 97%, generally followed by phytofluene. The higher bioaccessibility of these carotenoids could mainly be due to their marked difference in chemical structure and matrix distribution. For most juices, cis-isomers presented a higher bioaccessibility than their all-trans counterparts (P<0.05). The dietary source that provided highest amounts of potentially absorbable phytoene/phytofluene was by far tomato juice (5mg/250mL juice). Copyright © 2017 Elsevier Ltd. All rights reserved.

Nuclear magnetic resonance characterization of apple juice containing enzyme preparations

International Nuclear Information System (INIS)

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

2012-01-01

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

Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification

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Tapati Bhanja Dey

2014-01-01

Full Text Available Polygalacturonase and α-amylase play vital role in fruit juice industry. In the present study, polygalacturonase was produced by Aspergillus awamori Nakazawa MTCC 6652 utilizing apple pomace and mosambi orange (Citrus sinensis var mosambi peels as solid substrate whereas, α-amylase was produced from A. oryzae (IFO-30103 using wheat bran by solid state fermentation (SSF process. These carbohydrases were decolourized and purified 8.6-fold, 34.8-fold and 3.5-fold, respectively by activated charcoal powder in a single step with 65.1%, 69.8% and 60% recoveries, respectively. Apple juice was clarified by these decolourized and partially purified enzymes. In presence of 1% polygalacturonase from mosambi peels (9.87 U/mL and 0.4% α-amylase (899 U/mL, maximum clarity (%T660nm = 97.0% of juice was attained after 2 h of incubation at 50 ºC in presence of 10 mM CaCl2. Total phenolic content of juice was reduced by 19.8% after clarification, yet with slightly higher %DPPH radical scavenging property.

Application of decolourized and partially purified polygalacturonase and α-amylase in apple juice clarification.

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Dey, Tapati Bhanja; Banerjee, Rintu

2014-01-01

Polygalacturonase and α-amylase play vital role in fruit juice industry. In the present study, polygalacturonase was produced by Aspergillus awamori Nakazawa MTCC 6652 utilizing apple pomace and mosambi orange (Citrus sinensis var mosambi) peels as solid substrate whereas, α-amylase was produced from A. oryzae (IFO-30103) using wheat bran by solid state fermentation (SSF) process. These carbohydrases were decolourized and purified 8.6-fold, 34.8-fold and 3.5-fold, respectively by activated charcoal powder in a single step with 65.1%, 69.8% and 60% recoveries, respectively. Apple juice was clarified by these decolourized and partially purified enzymes. In presence of 1% polygalacturonase from mosambi peels (9.87 U/mL) and 0.4% α-amylase (899 U/mL), maximum clarity (%T(660 nm) = 97.0%) of juice was attained after 2 h of incubation at 50 °C in presence of 10 mM CaCl2. Total phenolic content of juice was reduced by 19.8% after clarification, yet with slightly higher %DPPH radical scavenging property.

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

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Vanessa Elisa Pinheiro

2017-04-01

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

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

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

2004-01-01

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

Biofortified orange maize enhances β-cryptoxanthin concentrations in egg yolks of laying hens better than tangerine peel fortificant.

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Heying, Emily K; Tanumihardjo, Jacob P; Vasic, Vedran; Cook, Mark; Palacios-Rojas, Natalia; Tanumihardjo, Sherry A

2014-12-10

The xanthophyll β-cryptoxanthin provides vitamin A and has other purported health benefits. Laying hens deposit xanthophyll carotenoids into egg yolk. Hens (n = 8/group) were fed conventional-bred high β-cryptoxanthin biofortified (orange) maize, tangerine peel-fortified white maize, lutein-fortified yellow maize, or white maize for 40 d to investigate yolk color changes using L*a*b* scales, yolk carotenoid enhancement, and hen vitamin A status. Yolks from hens fed orange maize had scores indicating a darker, orange color and mean higher β-cryptoxanthin, zeaxanthin, and β-carotene concentrations (8.43 ± 1.82, 23.1 ± 4.8, 0.16 ± 0.08 nmol/g, respectively) than other treatments (P eggs could be another choice for consumers, providing enhanced color through a provitamin A carotenoid and supporting eggs' status as a functional food.

Chemical and sensory characterization of orange (Citrus sinensis) pulp,a by-product of orange juice processing using gas-chromatography-olfactometry

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Volatile composition of commercial orange pulp (from Brazil and Florida, U.S.A.) were analyzed by gas chromatography-mass spectrometry (GC-MS) and GC-Olfactometry (GC-O). In both samples 72 volatiles were detected, of which 58 were identified. Odor-active compounds with high frequency of detection (...

Identification of gamma-irradiated fruit juices by EPR spectroscopy

International Nuclear Information System (INIS)

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

2014-01-01

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

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

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

2015-01-01

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

Antioxidant activity of polyphenol-enriched apple juice

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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.

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

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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.

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

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S.V.S.G Nirmala

2011-01-01

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

Extraction of essential oil from baby Java orange (Citrus sinensis) solid waste using water and steam distillation

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Dewi, I. A.; Prastyo, A. M.; Wijana, S.

2018-03-01

Baby java orange (Citrus sinensis) is commonly consumed as juice. Processing of baby java orange leaves organic waste which consist of the mesocarp, exocarp, seed, and wall of the orange. Therefore, it is necessary to process baby java orange waste to be valuable products. The purpose of this study was to provide added value to unutilized baby java orange waste, and to find out the pretreatment of time-delay process that maximize the yield of essential oil produced. Essential oil processing can be done by water and steam distillation. The study used randomized block design with one factor namely distillation time-delay process by air drying consisted of 4 levels i.e. the distillation delay for 2, 4, 6, and 8 days. The best treatment was determined based on the yield. The best essential oil from baby java orange waste was obtained from the treatment of distillation delay-process of 8 days. This pretreatment generated yield value of 0.63% with moisture content of 24.21%. By estimating the price of essential oil showed that this effort not only reduced the bulky organic waste but also provided potential economical value.

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

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

2012-09-17

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

Patulin reduction in apple juice by inactivated Alicyclobacillus spp.

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

2014-12-01

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

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

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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.

Características microbiológicas do suco de laranja in natura Microbiological characteristics of orange juices

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Juliana C. Oliveira

2006-06-01

Full Text Available Sucos de laranja frescos são amplamente consumidos, devido ao seu sabor agradável e por representar uma importante fonte de vitamina C, minerais e carboidratos. Essas características tornam o suco um meio propício ao desenvolvimento de microrganismos, incluindo patógenos capazes de sobreviver em ambientes ácidos, como E. coli, Salmonella e Listeria monocytogenes. A qualidade microbiológica do suco de laranja pode ser avaliada pela contagem de bactérias mesófilas heterotróficas totais, bactérias ácido-láticas (BAL, bolores e leveduras, coliformes totais e fecais, além da detecção direta de patógenos. Neste trabalho foi realizado o acompanhamento dessas características para 50 amostras de suco fresco de marcas comercializadas no Rio de Janeiro. As amostras foram adquiridas e mantidas sob refrigeração a 4ºC, até o momento das análises. Além das contagens mencionadas, foi realizada a pesquisa de E. coli e Salmonella sp. As contagens de microorganismos mesófilos heterotróficos e BAL, para a maioria das amostras, mostraram-se em níveis elevados. O nível de coliformes fecais em 15% das amostras foi acima do permitido pela legislação. Os perfis de susceptibilidade a antimicrobianos de coliformes isolados estavam dentro do previsto para amostras ambientais ou fecais não submetidas a grande pressão seletiva.Fresh orange juices are very popular as a source of vitamin C, minerals and carbohydrates. However, for the same reasons, they are a suitable environment for the microorganism growth, including pathogens that are able to survive in such conditions, as E. coli, Salmonella and Listeria monocytogenes. To assure the quality of these products, microbiological safety monitoring is needed, through measuring lactic acid bacteria (LAB, moulds and yeasts, total and fecal coliforms and total plate counts. These parameters were monitored for 50 fresh juice samples commercialized in Rio de Janeiro, Brazil. The samples were acquired

The Effects of Fresh Detox Juices on Color Stability and Roughness of Resin-Based Composites.

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Yikilgan, İhsan; Akgul, Sinem; Hazar, Ahmet; Kedıcı Alp, Cemile; Baglar, Serdar; Bala, Oya

2018-02-27

To evaluate the effects of three fresh detox juices, including an orange, green, and red beverage, on the color stability and surface roughness of three anterior esthetic resin-based composites (RBCs). Disk-shaped specimens were prepared with three different esthetic RBCs (Amaris, G-aenial Anterior, Clearfil Majesty ES-2) according to the manufacturers' instructions. Forty specimens were prepared for each RBC, and all specimens were stored in artificial saliva at 37°C for 24 hours. The initial color values and surface roughness measurements of the specimens were taken using a spectrophotometer and a profilometer. The specimens were then divided into 4 subgroups (n = 10). All specimens except the control specimens were immersed in their designated fresh detox juices (green, red, or orange) for 10 minutes twice a day. Color and surface roughness measurements were taken on day 15 and day 30, and the results were analyzed by one-way ANOVA and Tukey HSD test. The association between color change and surface roughness was evaluated by Spearman's Rank Correlation analysis. Color changes and surface roughness increased upon exposure to fresh detox juices for 15 and 30 days for all of the RBCs. All of the G-aenial and Amaris groups displayed color changes above the threshold of acceptability, whereas Clearfil Majesty ES-2 displayed a color change above the threshold of acceptability only after exposure to the red beverage for 30 days (ΔE > 3.7). With regard to surface roughness, Clearfil Majesty ES-2 outperformed the other RBCs (p  0.001). Exposure to the fresh detox juices used in this study led to similar color changes in the RBCs used in this study. © 2018 by the American College of Prosthodontists.

Aqueous extraction of pectin from sour orange peel and its preliminary physicochemical properties.

Science.gov (United States)

Hosseini, Seyed Saeid; Khodaiyan, Faramarz; Yarmand, Mohammad Saeid

2016-01-01

Sour orange peel, a by-product of the fruit juice industry, was used as a source of pectin. The effects of temperature (75-95°C), time (30-90 min), and liquid-solid ratio (20-40, v/w) were investigated on yield, methoxylation degree (DE), and galacturonic acid content using a Box-Behnken design and response surface methodology. The highest extraction yield (17.95 ± 0.3%) was obtained at temperature of 95°C, time of 90 min, and liquid-solid ratio of 25 (v/w). The DE values for the pectin ranged from 17% to 30.5%, indicating that the pectin was low in methoxyle. The emulsifying activity of pectin extracted under optimal conditions was 45%. The emulsions were 86.6% stable at 4°C and 71.4% at 23°C after 30 days of storage. The pectin exhibited Newtonian flow at low concentrations (≤ 1.0%, w/v); as the concentration increased, pseudoplastic flow became dominant. Copyright © 2015 Elsevier B.V. All rights reserved.

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

International Nuclear Information System (INIS)

Kaupert, N.L.; Lescano, H.G.; Kotliar, N.

1981-01-01

This paper aims at assessing the feasibility for conserving apple and pear-juice concentrates through the synergic action of heat and radiation. The material was packed in sterile 100-μm polyethylene bags and, after the treatment was applied, the resulting fractions were stored under room temperature (25 0 C+-1 0 C). The temperature applied to the samples before irradiation was 50 0 C during 10 minutes and the doses were 100, 200, 300 and 400 krad. For such purposes, a 60 Co 165-krad/h source was used, located in a mobile irradiator. Periodical microbiological, chemical and organoleptic controls of the food were performed on both control and on irradiated samples, with or without heat. A single alterating microorganism was isolated from all the samples, which was featured as Saccharomyces rouxii. Adopting the temperature as an application variable and the absorbed dose as a constant, the above osmophilic yeast is considerably more sensitive to radiations when it is suspended in a 50% sucrose solution, after the latter was submitted to a 50 0 C temperature treatment. It has been proved that 72.5 krad are needed to attain the reduction of a logarithmic cycle in the Saccharomyces rouxii population irradiated at room temperature, while 36 krad are needed if the sample has been previously heated to 50 0 C for 10 minutes. An attempt was made to apply the synergism of such process to the juice concentrate. Below 50 0 C associated with 400 krad gamma radiation, a total inactivation took place in the Saccharomyces rouxii during the 150 days under analysis. Colour changes were detected in the concentrate; however, the acceptability features for consumption remained at a normal value (level 5) in a hedonic scale of 7 points. (author)

UV-blocking potential of oils and juices.

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Gause, S; Chauhan, A

2016-08-01

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

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

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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

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.

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

Science.gov (United States)

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

1998-01-01

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

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

Science.gov (United States)

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

2016-04-01

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

Orange-flavored soft drink with the addition of isolated whey protein

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Mirian Souza Prado

2015-08-01

Full Text Available Current assay developed an orange-flavored soda pop with the addition of isolated whey protein, bottled in a 2L-polyethylene terephthalate container and stored at room temperature for 90 days. Physical, chemical, microbiological and sensorial analyses were conducted periodically on the product. The physicochemical analysis showed pH 3.53, 11.5ºBrix and 224 mg of citric acid per 100 mL of the drink and the following proximal composition: protein 0.501%, humidity 88.9%, ash 0.084% and carbohydrates 10.5%. Microbiological analyses detected no microorganisms during the storage period of the drink. Sensorial analysis results had good acceptability. Results showed that the product is stable when stored at room temperature for 90 days. This beverage contains higher nutritional rates and the same calorie rates when compared to sodas and some oranges juices found on the consumer market.

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

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

2006-02-22

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

Applications of stable Isotope ratios determinations in fruit juice authentication

International Nuclear Information System (INIS)

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

2010-01-01

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

IDENTIFYING THE CAUSE OF HIGH CONCENTRATIONS OF TBA IN GROUNDWATER AT GASOLINE SPIILL SITES IN ORANGE COUNTY, CALIFORNIA

Science.gov (United States)

Monitoring at gasoline spills in Orange County, California has revealed that TBA (tertiary butyl alcohol) is often present at high concentrations in ground water. To manage the hazard associated with the presence of TBA, staff of the UST Local Oversight Program (LOP) of the Oran...

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

Science.gov (United States)

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

2011-01-01

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

Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile

OpenAIRE

Achir , Nawel; Dhuique-Mayer , Claudie; Hadjal , Thiziri; Madani , Khodir; Pain , Jean-Pierre; Dornier , Manuel

2016-01-01

International audience; This study was carried out to assess, for the first time, the effect of ohmic heating on the carotenoid profile of two citrus fruit juices: grapefruit and blood orange. Two heat treatments were designed to obtain pasteurization values of 50 and 150 min (Tref= 70°C and z-value=10°C) with ohmic heating as compared to conventional heating. The results showed that xanthophyll losses could reach 70% for epoxyxanthophylls (cis-violaxanthin and cis-antheraxanthin) and 40% for...

Bioactive compounds and juice quality from selected grape cultivars

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Renata Vieira da Mota

2017-12-01

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

Modeling the supercritical desorption of orange essential oil from a silica-gel bed

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Silva E.A.

2000-01-01

Full Text Available One of the most important byproducts of the orange juice industry is the oil phase. This is a mixture of terpenes, alcohols, and aldehydes, dissolved in approximately 96% limonene. To satisfactorily use oil phase as an ingredient in the food and cosmetics industries separation of the limonene is required. One possibility is to use a fixed bed of silica gel to remove the light or aroma compounds from the limonene. The aroma substances are then extracted from the bed of silica gel using supercritical carbon dioxide. This work deals with the modeling of the desorption step of the process using mass balance equations coupled with the Langmuir equilibrium isotherm. Data taken from the literature for the overall extraction curves were used together with empirical correlations to calculate the concentration profile of solute in the supercritical phase at the bed outlet. The system of equations was solved by the finite volume technique. The overall extraction curves calculated were in good agreement with the experimental ones.

Evaluation of Cashew Apple Juice for the Production of Fuel Ethanol

Science.gov (United States)

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

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

Research on the Influencing Factors of China Apple Juice Trade

OpenAIRE

Du Juan

2013-01-01

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

100% orange juice consumption is associated with better diet quality, improved nutrient adequacy, decreased risk for obesity, and improved biomarkers of health in adults: National Health and Nutrition Examination Survey, 2003-2006.

Science.gov (United States)

O'Neil, Carol E; Nicklas, Theresa A; Rampersaud, Gail C; Fulgoni, Victor L

2012-12-12

Consumption of 100% orange juice (OJ) has been positively associated with nutrient adequacy and diet quality, with no increased risk of overweight/obesity in children; however, no one has examined these factors in adults. The purpose of this study was to examine the association of 100% OJ consumption with nutrient adequacy, diet quality, and risk factors for metabolic syndrome (MetS) in a nationally representative sample of adults. Data from adults 19+ years of age (n = 8,861) participating in the National Health and Nutrition Examination Survey 2003-2006 were used. The National Cancer Institute method was used to estimate the usual intake (UI) of 100% OJ consumption, selected nutrients, and food groups. Percentages of the population below the Estimated Average Requirement (EAR) or above the Adequate Intake (AI) were determined. Diet quality was measured by the Healthy Eating Index-2005 (HEI-2005). Covariate adjusted logistic regression was used to determine if consumers had a lower odds ratio of being overweight or obese or having risk factors of MetS or MetS. Usual per capita intake of 100% OJ was 50.3 ml/d. Among consumers (n = 2,310; 23.8%), UI was 210.0 ml/d. Compared to non-consumers, consumers had a higher (p juice, whole fruit, and whole grain. Consumers had a lower (p diet.

Penggunaan Tepung Limbah Jus Jeruk (citrus sinensis dalam Ransum terhadap Kualitas Karkas Ayam Broiler

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Ucop Haroen

2017-04-01

(The use of orange (citrus sinensis juice by products in the ration on carcass quality of broiler chickens ABSTRACT. This study was conducted to evaluate the effect of orange (Citrus sinensis juice by products in rations on (carcass quality ; weight of slaughter, carcass weight, carcasspercentages, abdominal fat weight and feed intake of broiler chicks. A total of two hundred unsexed 1 d-old chicks (Arbor Acres CP-707 used. The design used was Completely Randomized Design consisting of 5 treatments and 4 replications of each replication consisting of 10 chickens. Feed treatment consisted of P0 = 0% orange juice waste flour (positive control; P1 = 0% waste juice flour with 0.02% basitratin addition (negative control; P2 = 5% orange juice flour waste; P3 = 10% orange juice flour waste; P4 = 15% orange juice flour waste. The variables observed were carcass quality (cut weight, carcass weight, carcass percentage, carcass cholesterol, abdominal fat and ration consumption..The results showed that the use of orange juice flour in the ration significantly influenced (P <0.05 in reducing the consumption of ration, cut weight, carcass weight, carcass cholesterol and abdominal fat weight, but the use of orange juice waste flour in the ration did not affect the percentage of carcass . As a conclusion is the use of orange juice waste flour (Citrus sinensis can be used to a level of 5% in broiler chicken rations.

Optimasi Air Perasan Buah Merah (Pandanus sp. Pada Pemeriksaan Telur Cacing

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Anita Oktari

2017-03-01

Full Text Available Worm infections or can be called by worming included into an infection caused by a parasite. Soil Transmitted Helminths Intestinal Nematodes are worms groups are in their life cycle to reach the infective stage requires soil with certain conditions. Eosin 2% is the dye that is used in the examination of Intestinal Nematode worm eggs. Red fruit (Pandanus sp. which is a natural plant material and acidic contain carotenoids which produces orange-red pigment. Beta carotene is the predominant pigment of red-orange color that is found naturally in plants and fruits. The aim of this research is to determine the best concentration from variation of red fruit (Pandanus sp. juice that optimally to color the eggs of the worm. Research conducted experiments with various concentration ratio of red fruit (Pandanus sp. juice and distilled water (1, 1:1, 1:2, 1:3, 1:4, 1:5. From this research it found that the results indicate the ratio of concentrations of red fruit (Pandanus sp. juice and distilled water (1:2 can be used as an alternative reagent eosin 2% for their examination of worm eggs. But in the visual field that uses red fruit (Pandanus sp. juice and distilled water (1:2 still looks much dirt as a nuisance and does not give a contrasting background. It can conclude that red fruit (Pandanus sp. juice can use to color the eggs of the worm.

Optimization of enzymatic clarification of green asparagus juice using response surface methodology.

Science.gov (United States)

Chen, Xuehong; Xu, Feng; Qin, Weidong; Ma, Lihua; Zheng, Yonghua

2012-06-01

Enzymatic clarification conditions for green asparagus juice were optimized by using response surface methodology (RSM). The asparagus juice was treated with pectinase at different temperatures (35 °C-45 °C), pH values (4.00-5.00), and enzyme concentrations (0.6-1.8 v/v%). The effects of enzymatic treatment on juice clarity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity were investigated by employing a 3-factor central composite design coupled with RSM. According to response surface analysis, the optimal enzymatic treatment condition was pectinase concentration of 1.45%, incubation temperature of 40.56 °C and pH of 4.43. The clarity, juice yield, and soluble solid contents in asparagus juice were significantly increased by enzymatic treatment at the optimal conditions. DPPH radical-scavenging capacity was maintained at the level close to that of raw asparagus juice. These results indicated that enzymatic treatment could be a useful technique for producing green asparagus juice with high clarity and high-antioxidant activity. Treatment with 1.45% pectinase at 40.56 ° C, pH 4.43, significantly increased the clarity and yield of asparagus juice. In addition, enzymatic treatment maintained antioxidant activity. Thus, enzymatic treatment has the potential for industrial asparagus juice clarification. © 2012 Institute of Food Technologists®

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

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Fernando C. Cianci

2005-09-01

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

The effect of flavoring oral rehydration solution on its composition and palatability.

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te Loo, D Maroeska; van der Graaf, Fedde; Ten, Walther Tjon A

2004-11-01

As a number of mild to moderately dehydrated children refuse to drink oral rehydration solution (ORS) because of its strong salty taste, many parents and health workers flavor ORS with the childs favorite juice. The effects of flavoring ORS on electrolyte content and osmolality were assessed and the palatability of various solutions were compared with commercially flavored ORS. Osmolality, sodium, potassium, chloride and glucose content after flavoring with varying concentrations of apple juice, orange juice or orangeade was determined. Two of the solutions were offered to 30 children and adults to assess palatability. All additions to ORS (apple juice, orange juice or orangeade) caused a decrease of sodium (-30 to -53 mmol/L) and chloride (-27 to -47 mmol/L) content, whereas osmolality increased to greater than 311 mOsm/kg. These homemade oral rehydration solutions did not fulfill ESPGAN criteria for ORS, and rehydration will therefore be less effective. The majority of subjects also preferred the commercially flavored ORS. Only very small amounts of apple juice or orange juice can be added to the ORS without significantly altering electrolyte composition and osmolality. Palatability, however, does not improve compared with commercially flavored ORS. We therefore recommend using commercially flavored ORS, the composition of which fulfills ESPGAN criteria.

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

Science.gov (United States)

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

2011-09-01

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

Investigation of cytokines, oxidative stress, metabolic, and inflammatory biomarkers after orange juice consumption by normal and overweight subjects

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Grace K. Z. S. Dourado

2015-10-01

Full Text Available Background: Abdominal adiposity has been linked to metabolic abnormalities, including dyslipidemia, oxidative stress, and low-grade inflammation. Objective: To test the hypothesis that consumption of 100% orange juice (OJ would improve metabolic, oxidative, and inflammatory biomarkers and cytokine levels in normal and overweight subjects with increased waist circumference. Design: Subjects were divided into two groups in accordance with their body mass index: normal and overweight. Both groups of individuals consumed 750 mL of OJ daily for 8 weeks. Body composition (weight, height, percentage of fat mass, and waist circumference; metabolic biomarkers (total cholesterol, low-density lipoprotein-cholesterol [LDL-C], high-density lipoprotein-cholesterol [HDL-C], triglycerides, glucose, insulin, HOMA-IR, and glycated hemoglobin; oxidative biomarkers (malondialdehyde and DPPH•; inflammatory biomarkers (high-sensitivity C-reactive protein [hsCRP]; cytokines (IL-4, IL-10, IL-12, TNF-α, and IFN-γ; and diet were evaluated before and after consumption of OJ for 8 weeks. Results: The major findings of this study were: 1 no alteration in body composition in either group; 2 improvement of the lipid profile, evidenced by a reduction in total cholesterol and LDL-C; 3 a potential stimulation of the immune response due to increase in IL-12; 4 anti-inflammatory effect as a result of a marked reduction in hsCRP; and 5 antioxidant action by the enhancement of total antioxidant capacity and the reduction of lipid peroxidation, in both normal and overweight subjects. Conclusions: OJ consumption has a positive effect on important biomarkers of health status in normal and overweight subjects, thereby supporting evidence that OJ acts as functional food and could be consumed as part of a healthy diet to prevent metabolic and chronic diseases.

PSIKOLOGI KORUPSI NOVEL ORANG-ORANG PROYEK KARYA AHMAD TOHARI

OpenAIRE

Farid Faruq; Saiful Anam

2017-01-01

This study aimed to obtain a description of personality (nature) can affect the behavior of corruption in the novel Orang-Orang Proyek. This research is a descriptive qualitative study using a novel approach to analyze the psychology of corruption. The data in this study are words, phrases, and sentences contained in the novel Orang-Orang Proyek. The main data sources are novel by Ahmad Tohari. Data collection method used in this research is to read the text repeatedly novel Orang-Orang Proye...

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

Science.gov (United States)

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

2003-10-08

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

Production Optimization of Low-Calorie Orange Nectar Using Stevioside Sweetener and Evaluation of Its Physicochemical Properties during Storage

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S. Hosseini

2015-09-01

Full Text Available Nowadays low-calorie products are increasingly becoming popular. One of the methods to produce low-calorie food is replacement of sugar (sucrose with low-calorie sweeteners such as stevioside. This compound is isolated from the leaves of the Paraguayan plant, Stevia rebaudiana Bertoni. Since orange juice is a popular beverage with an important role in human nutrition, production of low-calorie orange nectar (containing 60% natural juice and optimization of formulation parameters using response surface methodology (RSM was the purpose of this study. Three levels of independent variables, sugar, stevioside and pectin were used to optimize formulation and two responses of brix and viscosity were evaluated. After the determination of the best formula, they were produced and stored at refrigerator (4°C and ambient (25°C temperatures for 60 days and their physicochemical properties were measured in 20 days intervals. The results showed that after 60 days of storage, stevioside content was reduced (5%. Sucrose, turbidity and viscosity were reduced during storage but brix did not indicate a notable change over the course of the study. These changes were greater at the higher storage temperature (except brix. At the end of the storage, optimal treatment had higher turbidity and total phenolic contents than the blank sample. Results showed that it is possible to produce orange nectar with 70% decrease in its sugar content by using 0.06% of stevioside and 0.03% of pectin, without any significant effects on physicochemical and sensory properties.

Enhanced orange-red emission by using Mo codoped in Ba2CaWO6: Eu3+, Li+ phosphor under near UV excitation

International Nuclear Information System (INIS)

Sun, Xiaoyuan; Hao, Zhendong; Li, Chunjie; He, Xiaoguang; Qi, Haiyan; Yu, Lijun; Luo, Yongshi; Zhang, Jiahua; Gao, Jiwei; Zhong, Ruixia

2013-01-01

The orange-red emitting phosphors Ba 2 Ca 0.9 Mo x W 1−x O 6 :Eu 3+ 0.05 , Li + 0.05 (x=0, 0.05, 0.1, 0.15, 0.2, 0.25, 0.5, 0.75, and 1.0) and Ba 2 Ca 1−2y Mo 0.2 W 0.8 O 6 :Eu 3+ y , Li + y (y=0.03, 0.05, 0.07, 0.1, and 0.15) were synthesized. The crystalline structure and photoluminescence properties of these phosphors were described. The strong orange-red emission of Eu 3+ ( 5 D 0 — 7 F 1 transition) at around 593 nm was observed. Addition of Mo strongly enhances the charge transfer band absorption in the near ultraviolet region that corresponds to near ultraviolet white light emitting diode. The dependence of photoluminescence intensities on Eu 3+ concentrations with optimal Mo concentration under 400 nm excitation was studied. The phosphor is considered to be a promising orange-red emitting phosphor for near ultraviolet GaN-based white light emitting diode. - Highlights: ► The samples form solid solutions when Mo is added into Ba 2 CaWO 6 : Eu 3+ , Li + phosphors. ► Addition of Mo in Ba 2 CaWO 6 : Eu 3+ , Li + shifts the PLE spectra maximum from UV region to near UV region. ► In Ba 2 CaMo x W 1−x O 6 :Eu 3+ , Li + , the most efficient concentrations occur at 0.1 and 0.2 for Eu and Mo.

Synthesis of core-shell molecularly imprinted polymer microspheres by precipitation polymerization for the inline molecularly imprinted solid-phase extraction of thiabendazole from citrus fruits and orange juice samples.

Science.gov (United States)

Barahona, Francisco; Turiel, Esther; Cormack, Peter A G; Martín-Esteban, Antonio

2011-01-01

In this work, the synthesis of molecularly imprinted polymer microspheres with narrow particle size distributions and core-shell morphology by a two-step precipitation polymerization procedure is described. Polydivinylbenzene (poly DVB-80) core particles were used as seed particles in the production of molecularly imprinted polymer shells by copolymerization of divinylbenzene-80 with methacrylic acid in the presence of thiabendazole (TBZ) and an appropriate porogen. Thereafter, polymer particles were packed into refillable stainless steel HPLC columns used in the development of an inline molecularly imprinted SPE method for the determination of TBZ in citrus fruits and orange juice samples. Under optimized chromatographic conditions, recoveries of TBZ within the range 81.1-106.4%, depending upon the sample, were obtained, with RSDs lower than 10%. This novel method permits the unequivocal determination of TBZ in the samples under study, according to the maximum residue levels allowed within Europe, in less than 20 min and without any need for a clean-up step in the analytical protocol. Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Synthesis and application of in-situ molecularly imprinted silica monolithic in pipette-tip solid-phase microextraction for the separation and determination of gallic acid in orange juice samples.

Science.gov (United States)

Arabi, Maryam; Ghaedi, Mehrorang; Ostovan, Abbas

2017-03-24

A novel strategy was presented for the synthesis and application of functionalized silica monolithic as artificial receptor of gallic acid at micro-pipette tip. A sol-gel process was used to prepare the sorbent. In this in-situ polymerization reaction, tetraethyl orthosilicate (TEOS), 3-aminopropyl trimethoxysilane (APTMS), gallic acid and thiourea were used, respectively, as cross-linker, functionalized monomer, template and precursor to make crack-free and non-fragile structure. Such durable and inexpensive in-situ monolithic was successfully employed as useful tool for highly efficient extraction of gallic acid from orange juice samples. The effective parameters in extraction recovery were investigated and optimum conditions were obtained using experimental design methodology. Applying HPLC-UV for separation quantification at optimal conditions, the gallic acid was efficiently extracted without significant matrix interference. Good linearity for gallic acid in the range of 0.02-5.0mgL -1 with correlation coefficients of R 2 >0.999 revealed well applicability of the method for trace analysis. Copyright © 2017. Published by Elsevier B.V.

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

Directory of Open Access Journals (Sweden)

Lemuel M. Diamante

2013-09-01

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

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

Science.gov (United States)

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

2013-09-12

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

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.

Recovery of volatile fruit juice aroma compounds by membrane technology

DEFF Research Database (Denmark)

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

2011-01-01

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

Efeito de diferentes processamentos sobre o teor de ácido ascórbico em suco de laranja utilizado na elaboração de bolo, pudim e geléia Effect of different processing methods on ascorbic acid content in orange juice used to make cakes, puddings and jelly

Directory of Open Access Journals (Sweden)

Patricia Teixeira da Silva

2006-09-01

Full Text Available Este estudo teve por objetivo avaliar a estabilidade do ácido ascórbico em suco de laranja cv. "Pêra" utilizado como ingrediente na elaboração de bolos, pudins e geléia. Os bolos e os pudins foram assados em forno convencional e de microondas, e a geléia foi elaborada em tacho aberto. Estas preparações foram submetidas a análises para determinação dos teores de ácido ascórbico e de sólidos solúveis totais, da acidez total titulável e do pH. Os teores de ácido ascórbico em bolos e pudins, quando comparados ao do suco de laranja in natura apresentaram redução de, respectivamente, 76,09% e 41,76%, quando assados em forno de microondas, e de 84,21% e 46,71%, quando assados em forno convencional. A geléia de laranja apresentou redução de 24,86% no teor de ácido ascórbico em relação ao suco de laranja in natura. A cocção de bolos e pudins realizada em forno de microondas proporcionou maior retenção do ácido ascórbico, quando comparada àquela realizada em forno convencional. Estas preparações apresentaram perda superior à da geléia, elaborada em tacho aberto. Foi observado, também, que os bolos perderam mais ácido ascórbico do que os pudins, em ambos os métodos de cocção avaliados.The aim of this study is to analyze the stability of ascorbic acid in orange juice cv. "Pera" used as an ingredient to prepare cakes, puddings and jelly. Cakes and puddings were baked in conventional and microwave ovens and the jelly was prepared in a pan without a lid. Ascorbic acid content, total soluble solids, total tritatable acidity and the pH were determined in all prepared foods. The AA content in cakes and puddings, when compared to the content of orange juice in natura had a reduction of 76.09% and 41.76%, respectively when baked in a microwave oven and of 84.21% and 46.71%, when baked in a conventional oven. Orange jelly showed a reduction of 24.76% in the ascorbic acid content related to orange juice in natura

Response of 'Nagpur' mandarin, 'Mosambi' sweet orange and 'Kagzi' acid lime to gamma radiation

International Nuclear Information System (INIS)

Ladaniya, M.S.; Singh, Shyam; Wadhawan, A.K.

2003-01-01

The effects of irradiation dose and refrigerated storage conditions on 'Nagpur' mandarin (Citrus reticulata Blanco), 'Mosambi' sweet orange (Citrus sinensis Osbeck) and 'Kagzi' acid lime (Citrus aurantifolia Swingle) were investigated. Mature fruits of these three species were treated with 0, 0.25, 0.5, 1 and 1.5 kGy radiation. 'Nagpur' mandarin and 'Mosambi' sweet oranges were stored at 6-7 deg. C and 90-95% r.h. for 75 and 90 days, respectively, while 'Kagzi' acid limes were stored at 8±1 deg. C and 90-95% r.h. for 90 days. Physico-chemical parameters, sensory attributes and respiration rate were measured besides losses and disorders. In 'Nagpur' mandarin, radiation dose upto 1.5 kGy did not cause any rind disorder. Radiation treatments did not reduce the extent of decay. Penicillium rot was delayed in fruit treated with 1.5 kGy, while it appeared early in 0 kGy. Irradiation doses were ineffective to control rots due to Botryodiplodia theobromae and Alternaria citri. Doses upto 1.5 kGy did not cause any significant effect on fruit firmness and juice content; however, total soluble solids increased, while titratable acidity and vitamin 'C' content decreased. Texture and flavour scores as recorded after a week, were not affected by irradiation except in 1.5 kGy. In 'Mosambi' sweet orange, radiation treatments caused peel disorder in the form of brown sunken areas after 90 days and reduced fruit firmness, acidity and vitamin C content. The TSS content was higher in treated fruit. Flavour and texture were not affected by the doses of irradiation used. In treated acid limes (mature yellow), weight loss and decay were higher than untreated fruit (0 kGy) although difference was non-significant. Juice, TSS, titratable acidity and vitamin C contents were significantly less in treated fruit than in 0 kGy. Texture and flavour scores were also less in treated fruit than in 0 kGy. The stem-end rind breakdown was higher in untreated fruit than treated ones although difference

A combination of grapefruit seed extract and concentrated cranberry juice as a potential antimicrobial preservative for the improvement of microbiological stability of hypromellose gel.

Science.gov (United States)

Bernatoniene, Jurga; Keraitė, Rasa; Masteiková, Ruta; Pavilonis, Alvydas; Savickas, Arūnas

2013-10-01

Aqueous hypromellose gels are not microbiologically stable - they show signs of microorganism growth during storage. To extend the shelf-life of the gels, antimicrobial preservatives are needed. Some substances of plant origin are known for their antimicrobial properties, and thus they may be used as an alternative to synthetic preservatives. Therefore, the aim of this study was to evaluate the microbiological stability of aqueous hypromellose gel and the effectiveness of natural substances - grapefruit seed extract (GSE), concentrated cranberry juice, and a combination thereof - on the antimicrobial protection of the gel. The evaluation of the antimicrobial activity of GSE and cranberry juice showed that their antimicrobial effects differed. Both cranberry juice and GSE inhibited the growth of the standard gram-positive and gram-negative bacteria, but the effect of GSE was significantly stronger. Candida albicans was sensitive only to GSE. For this reason, in order to affect all the microorganisms studied, either a combination of 0.7% GSE and 10% cranberry juice, or 5% GSE alone may be used. The combination of GSE and cranberry juice was effective only in acidic medium (pH being 2.5-5), while the antimicrobial effect of GSE was not dependent on the pH value.

Regulation of acidity and reduction of turbidity in the clarified pomegranate juice production

OpenAIRE

ESHMATOV FOZIL KHIDIROVICH; MAKSUMOVA DILRABO KUCHKAROVNA; DODAEVA LAYLO KUCHKAROVNA

2016-01-01

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

Application of Acid Whey in Orange Drink Production

Directory of Open Access Journals (Sweden)

Grażyna Jaworska

2013-01-01

Full Text Available The aim of this study is to compare qualitative changes in orange and orange beverages containing whey during 12 months of storage. The beverages contained 12 % extract, half of which was orange concentrate, the rest was sugar or sugar and whey extract. Acid whey was used in the production of beverages, added at a rate of 50 % of the used water. Orange beverages with whey contained more protein, ash, glucose, lactose and vitamin B2 than the orange beverages, but less sucrose, fructose and vitamin C, and also showed lower antioxidant activity against the DPPH radical. No significant differences between the two types of beverages were found in the polyphenolic content or activity against the ABTS cation radical. The type of beverage had a significant effect on the colour parameter values under the CIELAB system, although no significant differences were found between the beverages in the sensory evaluation of colour desirability. The overall sensory evaluation of orange beverages with whey was 2–10 % lower than of other orange beverages. The intensity of orange, sweet and refreshing taste was greater in orange beverages, while that of sour and whey taste was greater in orange beverages containing whey. There were significant decreases in sucrose, lactose, all indicators of antioxidant activity and sensory quality during storage. Levels of glucose and fructose rose with the storage period, while the intensity of sour, orange and refreshing taste decreased.

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

Science.gov (United States)

Zegota, H; Zegota, A; Bachmann, S

1988-10-01

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

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

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

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

Science.gov (United States)

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

2014-05-15

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

Tomato juice intake suppressed serum concentration of 8-oxodG after extensive physical activity

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Harms-Ringdahl Mats

2012-05-01

Full Text Available Abstract Background DNA is constantly exposed to reactive oxygen species (ROS, spontaneously arising during the normal oxygen metabolism. ROS may result in temporary as well as permanent modifications in various cellular components such as lipids, proteins and DNA, which may have deleterious consequences. Demonstrating that a dietary supplementation of antioxidants can reduce oxidative DNA damage may provide evidence for the value of such supplementation in prevention of cancer and age related diseases. Findings The present study was conducted to address whether tomato juice protects against ROS induced by extensive physical exercise in untrained individuals. As a marker of oxidative stress, serum levels of 8-oxodG were monitored using a modified ELISA. An intervention was performed involving 15 untrained healthy subjects who performed a 20 min physical exercise at 80% of maximum pulse using an ergometer bicycle. Blood samples were taken before and one hour after the exercise. The procedure was repeated after 5 weeks with a daily intake of 150 ml tomato juice and followed by a 5 weeks wash-out period and another 5 weeks with a daily intake of tomato juice. The results indicated that a daily intake of tomato juice, equal to 15 mg lycopene per day, for 5 weeks significantly reduced the serum levels of 8-oxodG after an extensive physical exercise. Conclusion These data strongly suggest that tomato juice has a potential antioxidant effect and may reduce the elevated level of ROS induced by oxidative stress.

Disappearance of patulin during alcoholic fermentation of apple juice.

Science.gov (United States)

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

1978-10-01

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

Electrochemical impedance spectroscopy based MEMS sensors for phthalates detection in water and juices

KAUST Repository

Zia, Asif I

2013-06-10

Phthalate esters are ubiquitous environmental and food pollutants well known as endocrine disrupting compounds (EDCs). These developmental and reproductive toxicants pose a grave risk to the human health due to their unlimited use in consumer plastic industry. Detection of phthalates is strictly laboratory based time consuming and expensive process and requires expertise of highly qualified and skilled professionals. We present a real time, non-invasive, label free rapid detection technique to quantify phthalates\\' presence in deionized water and fruit juices. Electrochemical impedance spectroscopy (EIS) technique applied to a novel planar inter-digital (ID) capacitive sensor plays a vital role to explore the presence of phthalate esters in bulk fluid media. The ID sensor with multiple sensing gold electrodes was fabricated on silicon substrate using micro-electromechanical system (MEMS) device fabrication technology. A thin film of parylene C polymer was coated as a passivation layer to enhance the capacitive sensing capabilities of the sensor and to reduce the magnitude of Faradic current flowing through the sensor. Various concentrations, 0.002ppm through to 2ppm of di (2-ethylhexyl) phthalate (DEHP) in deionized water, were exposed to the sensing system by dip testing method. Impedance spectra obtained was analysed to determine sample conductance which led to consequent evaluation of its dielectric properties. Electro-chemical impedance spectrum analyser algorithm was employed to model the experimentally obtained impedance spectra. Curve fitting technique was applied to deduce constant phase element (CPE) equivalent circuit based on Randle\\'s equivalent circuit model. The sensing system was tested to detect different concentrations of DEHP in orange juice as a real world application. The result analysis indicated that our rapid testing technique is able to detect the presence of DEHP in all test samples distinctively.

Electrochemical impedance spectroscopy based MEMS sensors for phthalates detection in water and juices

International Nuclear Information System (INIS)

Zia, Asif I; Syaifudin, A R Mohd; Mukhopadhyay, S C; Yu, P L; Al-Bahadly, I H; Gooneratne, Chinthaka P; Kosel, Juergen; Liao, Tai-Shan

2013-01-01

Phthalate esters are ubiquitous environmental and food pollutants well known as endocrine disrupting compounds (EDCs). These developmental and reproductive toxicants pose a grave risk to the human health due to their unlimited use in consumer plastic industry. Detection of phthalates is strictly laboratory based time consuming and expensive process and requires expertise of highly qualified and skilled professionals. We present a real time, non-invasive, label free rapid detection technique to quantify phthalates' presence in deionized water and fruit juices. Electrochemical impedance spectroscopy (EIS) technique applied to a novel planar inter-digital (ID) capacitive sensor plays a vital role to explore the presence of phthalate esters in bulk fluid media. The ID sensor with multiple sensing gold electrodes was fabricated on silicon substrate using micro-electromechanical system (MEMS) device fabrication technology. A thin film of parylene C polymer was coated as a passivation layer to enhance the capacitive sensing capabilities of the sensor and to reduce the magnitude of Faradic current flowing through the sensor. Various concentrations, 0.002ppm through to 2ppm of di (2-ethylhexyl) phthalate (DEHP) in deionized water, were exposed to the sensing system by dip testing method. Impedance spectra obtained was analysed to determine sample conductance which led to consequent evaluation of its dielectric properties. Electro-chemical impedance spectrum analyser algorithm was employed to model the experimentally obtained impedance spectra. Curve fitting technique was applied to deduce constant phase element (CPE) equivalent circuit based on Randle's equivalent circuit model. The sensing system was tested to detect different concentrations of DEHP in orange juice as a real world application. The result analysis indicated that our rapid testing technique is able to detect the presence of DEHP in all test samples distinctively.

Continuous processing of Aloe Vera juice in Reverse Osmosis integrated plant

International Nuclear Information System (INIS)

Nasim, H.; Younas, M.; Feroz, N.; Swati, I.K.

2012-01-01

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

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

Directory of Open Access Journals (Sweden)

Dwi Yulistiani

2011-03-01

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

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

Science.gov (United States)

Nguyen, Linh; Hwang, Eun-Sun

2016-01-01

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

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

Science.gov (United States)

Zhang, Yaohai; Zhang, Xuelian; Jiao, Bining

2014-09-15

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

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

International Nuclear Information System (INIS)

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

2009-01-01

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

Treatment of tuna cooking juices by nano filtration

International Nuclear Information System (INIS)

Walha, K. a.; Ben Amar, R.; Bourseau, P.; Jaouen, P.

2009-01-01

Canned tuna is among the largest commercial canned fishery product in Tunisia. This industry rejects many aqueous effluents (washing, thawing, rinsing and cooking waters). Cooking juice represents 50 pour cent of the total effluent volume. It has a high organic load and a very high salt content. For consequence, discarding directly the effluent in the environment is not possible and need further treatment. However, the juice seems to contain interesting flavour compounds. In this work, a membrane process system consisting in nano filtration was used to reduce the pollution load and to concentrate flavour compounds of tuna cooking juice. The NF membrane tested in this work concentrate the organic matter since the retentions are high, starting at 74 pour cent for total circulation and increasing up to 85 pour cent for volume reduction factor (VRF) of 5. The membrane undergoes severe fouling, it can be effectively cleaned through a complete basic-acid washing cycle. The effect of three chemical reagents was studied for the regeneration of the fouled membrane. In the future, we will focus on the concentrates obtained by NF: sensory analysis with a panel of trained tasters and analysis of aromatic molecules should allow to value the quality of the flavouring concentrates.

Determination of rare earth elements by photometric microtitration using xylenol orange

International Nuclear Information System (INIS)

Kuban, V.; Jancarova, I.; Sommer, L.

1989-01-01

Stock solutions were prepared of rare earth elements in approx 0.1M nitric acid, xylenol orange and EDTA. All measurements were made using a double-beam digital recording spectrophotometer (Superscan 3) with a titration measuring cell with a volume of approx. 30 ml and optical length of 20 mm. Titration agents were pipetted using an automatic piston microburette. Measured were absorbance pH curves of solutions of several lanthanides with xylenol orange, the absorption spectra of solutions of xylenol orange with lanthanides with increasing addition of titration agents EDTA, and the titration curves of the dependence of absorbance of lanthanide solutions with xylenol orange during titration with the EDTA solution. It was found that photometric microtitration allowed accurate and correct determination of all rare earth elements within the concentration range 0.04 - 0.5 mmol/l by titration with standard EDTA solution of a concentration of xylenol orange of 20 μmol/l. (E.S.). 4 figs., 3 tabs., 7 refs

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

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Ximena Araneda

2014-09-01

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

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

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Deep, S; Ojha, S; Kundu, S

2017-07-31

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

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

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

2016-08-03

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

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

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Nguyen, Linh; Hwang, Eun-Sun

2016-12-01

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

High-pressure processing of apple juice: kinetics of pectin methyl esterase inactivation.

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Riahi, Esmaeil; Ramaswamy, Hosahalli S

2003-01-01

High-pressure (HP) inactivation kinetics of pectin methyl esterase (PME) in apple juice were evaluated. Commercial PME was dispensed in clarified apple juice, sealed in dual peel sterilizable plastic bags, and subjected to different high-pressure processing conditions (200-400 MPa, 0-180 min). Residual enzyme activity was determined by a titration method estimating the rate of free carboxyl group released by the enzyme acting on pectin substrate at pH 7.5 (30 degrees C). The effects of pressure level and pressure holding time on enzyme inactivation were significant (p < 0.05). PME from the microbial source was found to be more resistant (p < 0.05) to pressure inactivation than PME from the orange peel. Almost a full decimal reduction in the activity of commercial PME was achieved by HP treatment at 400 MPa for 25 min. Inactivation kinetics were evaluated on the basis of a dual effect model involving a pressure pulse effect and a first-order rate model, and the pressure sensitivity of rate constants was modeled by using the z-value concept.

Medicinal importance of grapefruit juice and its interaction with various drugs

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Imam Sardar Z

2007-10-01

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

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

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

2017-09-01

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

Alcohol consumption decreases the protection efficiency of the antioxidant network and increases the risk of sunburn in human skin.

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Darvin, M E; Sterry, W; Lademann, J; Patzelt, A

2013-01-01

In recent years, epidemiological data has demonstrated that alcohol consumption is a risk factor for sunburn, melanoma and nonmelanoma skin cancer. We hypothesized that if the concentration of the antioxidants in the skin has already decreased due to alcohol consumption, then an adequate neutralization of the free radicals induced by ultraviolet light cannot be performed. Based on this hypothesis, we determined the carotenoid concentration in the skin and the minimal erythema dose (MED) of 6 male human volunteers before and after consumption of alcohol or alcohol and orange juice combined. The results showed a significant decrease in the carotenoid concentration in the skin and the MED after alcohol consumption, but no significant decrease after a combined intake of alcohol and orange juice. Copyright © 2012 S. Karger AG, Basel.

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

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Vandermolen, Karen M; Cech, Nadja B; Paine, Mary F; Oberlies, Nicholas H

2013-01-01

Grapefruit juice can increase or decrease the systemic exposure of myriad oral medications, leading to untoward effects or reduced efficacy. Furanocoumarins in grapefruit juice have been established as inhibitors of cytochrome P450 3A (CYP3A)-mediated metabolism and P-glycoprotein (P-gp)-mediated efflux, while flavonoids have been implicated as inhibitors of organic anion transporting polypeptide (OATP)-mediated absorptive uptake in the intestine. The potential for drug interactions with a food product necessitates an understanding of the expected concentrations of a suite of structurally diverse and potentially bioactive compounds. Develop methods for the rapid quantitation of two furanocoumarins (bergamottin and 6',7'-dihydroxybergamottin) and four flavonoids (naringin, naringenin, narirutin and hesperidin) in five grapefruit juice products using ultra-performance liquid chromatography (UPLC). Grapefruit juice products were extracted with ethyl acetate; the concentrated extract was analysed by UPLC using acetonitrile:water gradients and a C18 -column. Analytes were detected using a photodiode array detector, set at 250 nm (furanocoumarins) and 310 nm (flavonoids). Intraday and interday precision and accuracy and limits of detection and quantitation were determined. Rapid (0.999. Considerable between-juice variation in the concentrations of these compounds was observed, and the quantities measured were in agreement with the concentrations published in HPLC studies. These analytical methods provide an expedient means to quantitate key furanocoumarins and flavonoids in grapefruit juice and other foods used in dietary substance-drug interaction studies. Copyright © 2013 John Wiley & Sons, Ltd.

Growth inhibition of pathogenic bacteria and some yeasts by selected essential oils and survival of L. monocytogenes and C. albicans in apple-carrot juice.

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Irkin, Reyhan; Korukluoglu, Mihriban

2009-04-01

Food safety is a fundamental concern of both consumers and the food industry. The increasing incidence of foodborne diseases increases the demand of using antimicrobials in foods. Spices and plants are rich in essential oils and show inhibition activity against microorganisms, which are composed of many compounds. In this research, effects of garlic, bay, black pepper, origanum, orange, thyme, tea tree, mint, clove, and cumin essential oils on Listeria monocytogenes AUFE 39237, Escherichia coli ATCC 25922, Salmonella enteritidis ATCC 13076, Proteus mirabilis AUFE 43566, Bacillus cereus AUFE 81154, Saccharomyces uvarum UUFE 16732, Kloeckera apiculata UUFE 10628, Candida albicans ATCC 10231, Candida oleophila UUPP 94365, and Metschnikowia fructicola UUPP 23067 and effects of thyme oil at a concentration of 0.5% on L. monocytogenes and C. albicans in apple-carrot juice during +4 degrees C storage (first to fifth day) were investigated. Strong antibacterial and antifungal activities of some essential oils were found. Thyme, origanum, clove, and orange essential oils were the most inhibitory against bacteria and yeasts. Cumin, tea tree, and mint oils inhibited the yeasts actively. It is concluded that some essential oils could be used as potential biopreservatives capable of controlling foodborne pathogens and food spoilage yeasts.

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

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Katia Rezzadori

2014-03-01

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

Effect of probiotics on patulin removal from synbiotic apple juice.

Science.gov (United States)

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

2017-06-01

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

Development of functional beverage from wheat grass juice

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Liana Claudia SALANTA

2016-11-01

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

Inhibition of Nonenzymatic Protein Glycation by Pomegranate and Other Fruit Juices

Science.gov (United States)

Dorsey, Pamela Garner; Greenspan, Phillip

2014-01-01

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

17 CFR 3.13 - Registration of agricultural trade option merchants and their associated persons.

Science.gov (United States)

2010-04-01

... concentrated orange juice. Provided, however, that any person entering into such transactions solely for the..., or agent (or any person occupying a similar status or performing similar functions) that: (i...

Dehydrated melon containing antioxidants and calcium from grape juice

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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

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

Science.gov (United States)

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

2016-09-01

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

On-line characterization using ultrasound of pectin hydrolysis catalyzed by the enzyme pectinmethylesterase

Science.gov (United States)

Aparicio, C.; Resa, P.; Sierra, C.; Elvira, L.

2012-12-01

The major problem in the fruit juice industry is associated with juice quality deterioration due to the cloud loss of juice concentrates by the enzymatic reaction of pectinmethylesterase enzyme (PME, EC 3.1.1.11). During pectin hydrolysis, pectin and water are transformed into polygalacturonic acid (pectate) and methanol by the action of PME. In this work, a low-intensity ultrasonic technique is used to monitor this enzymatic reaction, with PME both from orange peel and from Aspergillus niger. Changes in sound velocity during pectin hydrolysis (1% concentration of pectin, T = 30°C and pH = 4.5 and 7) with 0.25 ml of enzyme solution (PME) have been measured using a through-transmission technique. Sound velocity decreases as pectin is transformed into pectate and methanol and at the end of the process, the change in sound velocity reaches 0.3 m/s with PME from orange peel and 0.33 m/s with PME from Aspergillus niger.

On-line characterization using ultrasound of pectin hydrolysis catalyzed by the enzyme pectinmethylesterase

International Nuclear Information System (INIS)

Aparicio, C; Resa, P; Sierra, C; Elvira, L

2012-01-01

The major problem in the fruit juice industry is associated with juice quality deterioration due to the cloud loss of juice concentrates by the enzymatic reaction of pectinmethylesterase enzyme (PME, EC 3.1.1.11). During pectin hydrolysis, pectin and water are transformed into polygalacturonic acid (pectate) and methanol by the action of PME. In this work, a low-intensity ultrasonic technique is used to monitor this enzymatic reaction, with PME both from orange peel and from Aspergillus niger. Changes in sound velocity during pectin hydrolysis (1% concentration of pectin, T = 30°C and pH = 4.5 and 7) with 0.25 ml of enzyme solution (PME) have been measured using a through-transmission technique. Sound velocity decreases as pectin is transformed into pectate and methanol and at the end of the process, the change in sound velocity reaches 0.3 m/s with PME from orange peel and 0.33 m/s with PME from Aspergillus niger.

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

PSIKOLOGI KORUPSI NOVEL ORANG-ORANG PROYEK KARYA AHMAD TOHARI

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Farid Faruq

2017-08-01

Full Text Available This study aimed to obtain a description of personality (nature can affect the behavior of corruption in the novel Orang-Orang Proyek. This research is a descriptive qualitative study using a novel approach to analyze the psychology of corruption. The data in this study are words, phrases, and sentences contained in the novel Orang-Orang Proyek. The main data sources are novel by Ahmad Tohari. Data collection method used in this research is to read the text repeatedly novel Orang-Orang Proyek, collect any data relating to the focus of the study, after carrying out the classification. Data analysis technique is done by data identification, data reduction, data display, data interpretation, describe the results of the analysis, and draw conclusions. While the results of this study are as followsdescription of personalitycovetousness/greed and consumptive lifestyles nature conducted by figures such novel Dalkijo and their families can lead to corruption. This means that there is influence, greed / avarice as well as the nature of the consumer lifestyle on corruption.

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

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Che Mohd Hakiman Che Maail

2014-01-01

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

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

Science.gov (United States)

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

2014-01-01

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

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

Science.gov (United States)

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

2013-01-01

Introduction Grapefruit juice can increase or decrease the systemic exposure of myriad oral medications, leading to untoward effects or reduced efficacy. Furanocoumarins in grapefruit juice have been established as inhibitors of cytochrome P450 3A (CYP3A)-mediated metabolism and P-glycoprotein (P-gp)-mediated efflux, while flavonoids have been implicated as inhibitors of organic anion transporting polypeptide (OATP)-mediated absorptive uptake in the intestine. The potential for drug interactions with a food product necessitates an understanding of the expected concentrations of a suite of structurally diverse and potentially bioactive compounds. Objective Develop methods for the rapid quantitation of two furanocoumarins (bergamottin and 6′,7′-dihydroxybergamottin) and four flavonoids (naringin, naringenin, narirutin, and hesperidin) in five grapefruit juice products using ultra performance liquid chromatography (UPLC). Methodology Grapefruit juice products were extracted with ethyl acetate; the concentrated extract was analyzed by UPLC using acetonitrile:water gradients and a C18 column. Analytes were detected using a photodiode array detector, set at 250 nm (furanocoumarins) and 310 nm (flavonoids). Intraday and interday precision and accuracy and limits of detection and quantitation were determined. Results Rapid (flavonoids. R2 values for the calibration curves of all analytes were >0.999. Considerable between-juice variation in the concentrations of these compounds was observed, and the quantities measured were in agreement with the concentrations published in HPLC studies. Conclusion These analytical methods provide an expedient means to quantitate key furanocoumarins and flavonoids in grapefruit juice and other foods used in dietary substance-drug interaction studies. PMID:23780830

Urea and ammonia excretion into gastric juice in regularly dialyzed patients and patients after renal transplantation. I. Dialyzed patients.

Science.gov (United States)

Skála, I; Marecková, O; Růzicková, J; Bláha, J; Straková, M; Reneltová, I; Jirka, J; Kocandrle, V; Zvolánková, K

1978-01-01

In regularly dialyzed patients in basal gastric juice and after stimulation with pentagastrin the volume of titrable acidity, urea and ammonia were assessed. It was revealed that in relation to the plasma urea concentration in basal juice the mean urea and ammonia concentration is roughly half and in stimulation juice roughly one third. The urea concentration in gastric juice is negatively correlated to the ammonia concentration. Urea excretion into the stomach depends on the plasma urea level and on the secretory gastric activity. The decisive factor of gastric secretion is probably parietal cell secretion. From the results ensues that gastric juice of dialyzed patients contains a quantitatively significant amount of urea and ammonia. Ammonia due to its neutralizing action distorts the examination of gastric acidity assessed by titration. The findings call for a revision of hitherto known data concerning gastric secretion of uraemic patients.

Effects of storage and packaging materials on some physicochemical properties and sensory and microbiological parameters of pineapple juice (ananas comosus)

International Nuclear Information System (INIS)

Shakpo, I.O.; Arawande, J.O.

2010-01-01

Physicochemical, microbiological and sensory parameters of concentrated pineapple juice stored in cans and glass bottles were studied over a period of ten weeks. There was slight increase in pH from 4.2 to 4.7 and to 4.8 and decrease in titratable acidity from 8.1 to 5.1 and to 4.6 mg/100 mL, whereas total solids (%) decreased from 76.23 to 65.47% and to 60.38% in canned and bottled pineapple concentrates, respectively. Over 90% loss of Vitamin C was observed, with the bottled samples retaining more Vitamin C than the canned samples. The microbial counts ranged from 2.0 X 103 to 2.4 X 104 cfu/mL whereas fungi and mesophilic bacteria, were not detected to 6 X 103 cfu/mL. Freshly prepared single strength juices of pineapple were better in terms of taste and colour, while the bottled reconstituted juice concentrate competed favourably with the fresh one in colour. The canned samples lost their colours within 10 weeks of storage. The glass bottled samples had a characteristic desirable aroma. Thus concentrated juice in glass bottles stored at room temperature enhanced the keeping quality of the juice and compared more favourably with the fresh juice than the canned concentrated juice. (author)

Physicochemical and functional properties of micronized jincheng orange by-products (Citrus sinensis Osbeck) dietary fiber and its application as a fat replacer in yogurt.

Science.gov (United States)

Yi, Tian; Huang, Xingjian; Pan, Siyi; Wang, Lufeng

2014-08-01

Orange by-products from juice extraction are generally discarded or used in animal feed due to their low market value. However, orange by-products show potential as dietary fiber (DF) and fat replacers in products such as yogurt. This study assessed the benefits of using orange by-products in DF-enriched materials such as DF powders (OP) and micronized DF with ball-milling (MDF). The study also investigated the effects of adding different levels of OP and MDF on the quality of low-fat yogurt. Results show that MDF showed better physicochemical and functional properties than OP, and that 2% MDF as a fat replacer in yogurt retained most of the textural and sensory properties of full-fat yogurt. Therefore, this study showed that MDF is a promising alternative as a fat replacer in low-fat yogurt, without sacrificing good taste and other qualities of full-fat yogurt.

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.

MUCILAGINOUS PLANTS IN THE CLARIFICATION OF SUGAR CANE JUICE

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Walter Francisco Quezada Moreno

2016-04-01

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

Influence of anionic surfactant on the process of electro-Fenton decolorized methyl orange.

Science.gov (United States)

Ren, B X

2010-01-01

The electro-Fenton process has been shown to be very successful to remove dyes from water. However, the influence of other constituents in dyeing industry wastewater, such as Sodium Dodecyl Sulfate (SDS) surfactants, has not been investigated. In this study, the effect of SDS surfactant on the kinetics of Methyl Orange degradation undergoing Electro-Fenton process was investigated. Results show that Methyl Orange degradation rate decreased as SDS concentration (below Critical Micelle Concentration, CMC) increased, which was attributed to the consumption of hydroxyl radicals (( )OH) by surfactants. The kinetics modeling indicates the reaction was the first-order reaction to Methyl Orange even SDS existing. The pseudo first-order rate constants decreased as SDS concentration increased.

Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment

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Lilla Szalóki-Dorkó

2015-01-01

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

Adsorption study on orange peel: Removal of Ni(II) ions from ...

African Journals Online (AJOL)

orange peel was investigated to evaluate the effects of pH, initial nickel ion concentration and adsorbent dose on the removal of Ni(II) systematically. The optimal pH value for Ni(II) adsorption onto the orange peel was found to be 5.0. Greater ...

The dependence of orange-red IRSL decay curves of potassium feldspars on sample temperature

International Nuclear Information System (INIS)

Fattahi, Morteza

2004-01-01

This paper presents the effects of stimulation temperature on the infrared stimulated orange-red (600-650 nm) luminescence emission (orange-red infrared simulated luminescence (IRSL)) in potassium feldspar. Investigations explore the relationship between initial (0-2 s), integral (0-100 s), net initial (0-2 s less background over 2 s), net integral (0-100 s less background over 100 s) and last 2 s of the orange-red IRSL signals obtained for 100 s versus stimulation temperature (20-460 degree sign C) on both unpreheated and preheated samples. In the potassium feldspar sample examined, competition effects, including thermal enhancement, depletion and possibly quenching affect the orange-red IRSL signals measured. Observed effects (e.g., thermal enhancement, thermal activation energy and the decay rate) over the temperature range 20-120 degree sign C may be explained by tunnelling luminescence processes, IR transitions to the conduction band following excitations from ground state of electron trap by acquiring thermal energy from the lattice and or the random-walk band-tail model. Preheating prior to orange-red IRSL and Thermoluminescence (TL) measurements provides evidence that there are both shallow and deep traps responsible for low- and high-temperature orange-red IRSL and TL peaks. The effects of both preheating and IR bleaching on the orange-red thermally stimulated luminescence (red emission during thermoluminescence, RTL) provide evidence that bleached RTL traps have no significant contribution in the production of orange-red IRSL signals

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

Science.gov (United States)

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

2016-03-15

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

Assessment of colour changes during storage of elderberry juice concentrate solutions using the optimization method.

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Walkowiak-Tomczak, Dorota; Czapski, Janusz; Młynarczyk, Karolina

2016-01-01

Elderberries are a source of dietary supplements and bioactive compounds, such as anthocyanins. These dyes are used in food technology. The aim of the study was to assess the changes in colour parameters, anthocyanin contents and sensory attributes in solutions of elderberry juice concentrates during storage in a model system and to determine predictability of sensory attributes of colour in solutions based on regression equations using the response surface methodology. The experiment was carried out according to the 3-level factorial design for three factors. Independent variables included pH, storage time and temperature. Dependent variables were assumed to be the components and colour parameters in the CIE L*a*b* system, pigment contents and sensory attributes. Changes in colour components X, Y, Z and colour parameters L*, a*, b*, C* and h* were most dependent on pH values. Colour lightness L* and tone h* increased with an increase in experimental factors, while the share of the red colour a* and colour saturation C* decreased. The greatest effect on the anthocyanin concentration was recorded for storage time. Sensory attributes deteriorated during storage. The highest correlation coefficients were found between the value of colour tone h* and anthocyanin contents in relation to the assessment of the naturalness and desirability of colour. A high goodness-of-fit of the model to data and high values of R2 for regression equations were obtained for all responses. The response surface method facilitates optimization of experimental factor values in order to obtain a specific attribute of the product, but not in all cases of the experiment. Within the tested range of factors, it is possible to predict changes in anthocyanin content and the sensory attributes of elderberry juice concentrate solutions as food dye, on the basis of the lack of a fit test. The highest stability of dyes and colour of elderberry solutions was found in the samples at pH 3.0, which confirms

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

DEFF Research Database (Denmark)

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

2012-01-01

A conceptual process design with the use of integrated membrane processes is prepared for blackcurrant juice concentrate (BCJC) production to replace traditional multiple step evaporators and aroma recovery. The combination of membrane processes includes aroma recovery with vacuum membrane distil...... is 0.40 (sic)/kg BCJC, which is lower than the price of a traditional operation by about 43%. Therefore, the economical potential of the process is very promising and could supersede conventional evaporators. (C) 2012 Elsevier B.V. All rights reserved....

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

International Nuclear Information System (INIS)

Oliveira, Aline Cristine Garcia de

2007-01-01

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

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

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F. B. PILÓ

2010-04-01

Full Text Available

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

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.…

Study on the Effect of Combined Application of Manure and Chemical Fertilizers on Some Properties of Thompson Novel Orange Juice

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S. Shahsavani

2016-02-01

of manure and fertilizer on the fruit juice calcium was significant at 1 percent level but their interactions were significant at 5 percent level. Simple effect of manure and fertilizer and their interactions on the fruit magnesium, iron manganese, zinc and copper were significant at 1 percent level. Analysis of variance showed that simple effect of manure and fertilizer and their interactions on the fruit juice magnesium, manganese, iron and copper was significant at 1 percent level, but simple effect of manure on fruit juice zinc were significant at 5 percent level. Conclusion: In this study the treatment with combined application of 30 percent and 12 kg manure had highest Ca, Mg , Fe, Mn and zinc concentration in fruit, also combined application of 60 percent fertilizer and 12 kg manure had effect on pH and potassium of fruit juice.