Addition Of Orange Juice Research Articles

Nutritional and therapeutic aspects of fermented buffalo milk produced by Lactiplantibacillus pentosus HBUAS53657

Lactiplantibacillus pentosus strain HBUAS53657 was used as a starter in the production of fermented buffalo milk, with citrus added as a prebiotic to improve taste and antioxidant levels. Fermented milk products containing 6% starter L. pentosus HBUAS53657 and 20% orange juice produced the best results in physicochemical, microbiological, and organoleptic tests. This fermented milk product will also be used for intervention testing research to overcome children’s nutritional problems. This is a descriptive study. This study aimed to analyse the composition of macro (protein, fat, carbohydrate, fibre and total energy) and micronutrients (Ca, Na, K, Zn and phosphorus) content of fermented milk Lactiplantacillus pentosus strain HBUAS53657 with 20% orange juice. The data on the characteristics of macro and micronutrients were analysed quantitatively with descriptive analysis, presenting the data from the study using tables and graphs. The result shows the fermented milk served contains macro and micronutrients. Plain fermented milk has a high protein and calorie content compared to fermented milk with the addition of orange juice, while the mineral content is almost the same. Plain fermented milk is more recommended to overcome nutritional deficiencies.The findings of this study can be used to promote increased consumption or fermentation of milk

Technology for making drinks based on pectin rich fruits and vegetables grown in Azerbaijan

The chemical composition of pumpkin has always differed from other plants. Given the potential of pumpkin, the possibility of developing a new range of products from it was explored. As a result of the research, the presented recipe was created, where the main components are fermented pumpkin, orange juice, milk powder and pectin. Such a recipe is recognized as more appropriate. Their chemical composition played a key role in the choice of components, so each component performed its respective function. Since pectin was a stabilizer in the product, milk was a protein fortifier, and orange juice was a flavor enhancer and antioxidant. The addition of orange juice to the finished product increased its vitamin content, and the use of probiotics enhanced the bactericidal effect of the product, which gave it functional nutritional properties. The purpose of developing such a technology was to obtain a high-quality food product, which was achieved on the basis of the complementarity of the selected raw materials and components. From this point of view, studies have shown that the drink prepared according to the proposed recipe meets the accepted regulatory requirements for such products, both in terms of nutritional value and environmental friendliness. The effect of the types and concentrations of pectic substances on the probiotic properties of the prepared fruit and vegetable drinks was also studied. Products with a better bifidogenic effect can be obtained when using 2 % liquid pectin in the preparation of beverages. The organoleptic and microbiological analysis of the finished food product showed that this drink can be used both for children and for preventive purposes

UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries

The effects of UV-C treatment (5.8 kJ m−2) alone and combined with the addition of orange juice on the bioactive properties, microbiological, and sensory quality of fresh-cut strawberries for 12 days at 0 °C were studied. During storage, the contents of ascorbic acid (AA), total phenols, flavonoids, and anthocyanins were enhanced in strawberry slices only treated with UV-C (UV slices), whereas ellagic acid slightly decreased in correlation with the antioxidant capacity. After 12 days of storage, AA level in UV slices was 10% higher than those in the other samples studied. In addition, UV slices showed higher contents of phenols (about 14%), flavonoids (about 23%), and anthocyanins (11–41%) than untreated slices during storage. However, fresh-cut strawberries UV-C treated and immersed in juice showed slight but significant AA decrease due to its oxidation to dehydroascorbic acid. Also, phenolic compounds decreased that was associated with their diffusion to the juice and correlated with the antioxidant capacity. Although both UV-C treatments alone and combined with juice immersion reduced microbial load, UV-C applied alone allowed obtaining the highest microbial reductions. After 8 days of storage, the most significant reductions were found, 1.4 log units for mesophilic bacteria and 1.3 log units for molds and yeasts. In addition, UV-C applied alone allowed maintaining firmness and obtaining a product with the best sensory quality throughout storage. Hence, the irradiation at 5.8 kJ m−2 applied alone was the most effective preserving treatment and may be useful to obtain a value-added product.

Surface modification of mild steel by co-deposition using Zn-ZnO-Ant hill particulate composite coating in simulated sea water

Naval ships are constructed with mild steel. Corrosion is a major concern in a marine environment. This particular type of material degradation has recently received more attention by the marine industry. Effort is make my researchers to combat this problem. In this work, co-deposition of Zn-ZnO-Ant hill powder composite coating on mild steel was reported with the view to combat this problem. The Ant hill powder was varied from 0 to 25 g. A 10 mL of orange juice was used as an organic additive. The coating thickness, surface roughness, microstructure, hardness values, wear rate and potentiodynamic polarization in simulated sea water were determined. The addition of orange juice as an additive changed the morphological and texture of the coating, and the hardness values, wear and corrosion rate were enhanced. Maximum corrosion protection efficiency of 92.86% and 94.41% was obtained at Zn-ZnO-25gAnt hill and Zn-ZnO-25gAnt hill + orange juice, respectively. The work has established that Zn-ZnO-Ant hill powder composite coating on mild steel is promising.

Development of Probiotic Beverage from Whey and Orange Juice

Probiotics are microorganisms that provide health benefits when consumed. The term probiotic is currently used to indicate the ingested microorganisms associated with beneficial effects to humans and animals. Probiotic drinks are typically dairy-based beverages with consistency similar to milk. They are consumed for digestive health. The addition of probiotics to whey will enhance the properties and benefits to several folds. Addition of orange juice gives it better sensory properties and mainly increases the shelf life of the drink or beverage. The overall goal of the research work was to develop a probiotic beverage from whey and orange juice, to determine the physicochemical properties and to check the shelf-life stability of the juice. The probiotic beverage was prepared by blending whey and orange in five different ratios viz. 80:20, 75:25, 70:30, 65:35 and 50:50. The different blends were inoculated by 1% inoculum of Lactobacillus acidophilus and Bifidobacterium bifidium and the fermentation time was optimized for 24 hours. The 65:35 blend ratios of whey and orange juice fermented for 24 hr gave desirable results with highest sensory scores for overall acceptability and maximum viable counts in both fermented with Lactobacillus acidophilus and Bifidobacterium bifidium. There was no significant difference in results fermented with Lactobacillus acidophilus and Bifidobacterium bifidium but the results of probiotic beverage with Bifidobacterium bifidium showed a little better result as comparison to probiotic beverage fermented with Lactobacillus acidophilus.

Effect on Lipid Profile Parameters by the Addition of Orange Juice in Diet of Hypercholesterolemic Patients

Proceedings of epidemiologic data revealed that a more consumption of vegetable and fruits allied with a less susceptibility of Acute Heart Disease. Orange juice is a good source of folate, Vitamin C and flavanones, but their effect on heart patients has not been studied scrupulously. Present research focused on fifty subjects having elevated total cholesterol and LDL cholesterol. Participants consumed 2 cups (5000 mL) of orange juice daily into their diets, each dose over a period of 4 week followed by a 5-week washout period. Plasma lipid, folate and vitamin C (a compliance marker) concentrations measured at baseline, after each treatment, and after the washout period. The consumption of calcium, fatty acids, protein total energy and cholesterol did not significantly varied in each of the period. The dietary interference had no substantial effect on body weight body mass index or plasma lipid concentration. Though total plasma triglycerol and HDL-cholesterol concentration increased 17% and 24% however LDL-HDL cholesterol ratio declined during the study time period.

Influence of addition of orange (Citrus sinensis) juice on sensory and microbiological qualities ofLassiduring storage

The effects of addition of orange juice on sensory and microbiological qualities of lassi during storage were investegated. Addition of different levels of orange juice in lassi samples did not adversely influence the colour and appearance and body and texture of the product but the flavour and overall acceptability of the product were significantly (P< 0.05) influenced during its storage period. The standard plate counts (SPC) in lassi samples decreased as storage period progressed up to 7 days. The addition of different levels of orange juice significantly (P< 0.05) influenced the SPC count in the lassi samples during all the days storage period. The addition of various levels of orange juice also significantly (P< 0.05) affected the year and months and Coliform counts of lassi samples during storage period. A good quality lassi can be prepared by incorporation of 12% orange juice and 10% sugar. The prepared product could remain acceptable up to five days at refrigerated (7± 2°C) temperature.

Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice

Total antioxidant activity of high pressure processed (600 MPa, 40 °C, 4 min) compared to thermally pasteurised (80 °C, 60 s) fresh Navel orange juice was studied as a function of storage at different isothermal conditions (0–30 °C). The contribution of ascorbic acid – among the other antioxidant compounds of orange juice – to the total antioxidant activity was also evaluated. The reaction rate constant of nth order kinetics of the decolourisation of ABTS radical cation solution, after addition of orange juice, was used as a measure of the total antioxidant activity. A mathematical description of the above reaction rate constant as a function of storage temperature and time was established. Total antioxidant activity of both juices decreased during storage mainly due to ascorbic acid loss. High pressure treatment led to a better retention of the antioxidant activity of orange juice compared to conventional pasteurisation.

EFFECT OF PLANT GROWTH REGULATORS AND ORANGE JUICE ON GROWTH OF CALLUS FROM FRUIT TISSUES OF WASHINGTON NAVEL ORANGE

The effect of the plant growth regulators kinetin, gibberellic acid (GA3), and 2,4- dichlorophenoxyacetic acid (2,4-D), either alone or in combination with orange juice, on the in vitro growth of mesocarp and endocarp explants from 90–120 day-old Washington Navel Citrus sinensis orange fruits has been determined. Both fruit tissues formed callus. From endocarp 100% callus was formed in all cultures, even without growth regulators in the culture medium, while callus growth was lower from mesocarp. The addition of orange juice at a final concentration of 15% (v/v) to the basal medium without growth regulators increased the callus growth, specially that derived from endocarp. However, the high stimulant effect of orange juice observed on callus growth was markedly dependent on the addition of 2,4-dichlorophenoxyacetic acid, maximum callus growth from endocarp or mesocarp tissues being obtained with orange juice 15% (v/v) and 10 μM 2,4-D.

In vitro culture of albedo tissue from fruits of Citrus sinensis cv. Washington Navel: Effect of fruit age and orange juice

SUMMARYCallus from citrus fruit explants has been used to study different aspects of fruit physiology. However, growth responses of callus derived from citrus fruit tissues are not always comparable with those of intact fruit; there are, for example, differences in nutritional requirements. Results with tissues cultivated in vitro seem to depend on a variety of environmental and internal factors. In the present work albedo tissue from fruits of Citrus sinensis cv. Washington Navel of different age has been used as a source of explants. The growth (fresh weight) of the calli was dependent on the age of the fruit from which the explants were taken, as well as on the addition of orange juice to the plant growth medium. Orange juice stimulated the growth of the calli and this growth was greater as the fruit age increased. The highest values were obtained when the albedo was isolated from fruits 30 to 45 mm in diameter and grown on medium supplemented with 20% orange juice.

In Vitro Propagation of Carrizo Citrange1

Abstract In vitro proliferation of shoot tips was attempted with nucellar seedlings of sour orange (Citrus aurantium L.), Carrizo citrange (‘Washington’ navel × Poncirus trifoliata (L.) Raf.), and Cleopatra mandarin (C. reshni Hort. ex Tanaka). Shoot multiplication was achieved with Carrizo citrange shoot tips cultured on Knop’s medium (with organics) supplemented with Murashige and Skoog microelements, 5 mg/liter 6-benzyIamino purine (BA), 3 — 4% sucrose and at a light intensity of 2.2 klx. No effect on shoot proliferation was obtained with 6-furfurylamino purine (kinetin), 6 γ-γ-dimethallyl amino purine (2iP), agar concentration, addition of orange juice, or nitrogen source. Proliferated shoot tips of Carrizo citrange rooted when cultured on Murashige and Tucker’s medium containing 1 mg/liter napthaleneacetic acid and gelled with 0.5% agar. Plants were successfully established in soil.

Citrus Tissue Culture

In vitro growth of explant (juice vesicle or albedo tissues) cultures from citron (Citrus medica), lemon (C. limon), grapefruit (C. paradisi), sweet orange (C. sinensis), and mandarin (C. reticulata) fruits was stimulated by addition of orange juice (10% v/v optimum) to a basal medium containing Murashige and Skoog salts, 50 grams per liter sucrose, 100 milligrams per liter myo-inositol, 5 milligrams per liter thiamine.HCl, 2 milligrams per liter 2,4-dichlorophenoxyacetic acid and 0.5 milligrams per liter kinetin. In analyzing this effect of orange juice on citron explant cultures, we failed to obtain increased yields by addition of appropriate concentrations of citric acid to the basal medium but obtained growth stimulation when the medium was supplemented with juice from an "acidless" orange variety (cv. Lima). These facts suggest that some component(s) other than citric acid is involved. Addition of the inorganic ash corresponding to 10% (v/v) orange juice to the basal medium had no effect on yields. Similarly, the stimulatory effect of orange juice could not be explained based on its content of sucrose or of organic growth factors already present in the basal medium.

Effect of authentic and natural vitamin C and carotene on amino acid absorption

The effect of vitamin C or carotene either from authentic or natural sources on absorption of lysine, glycine and methionine was evaluated. Results revealed that maximum absorption of these amino acids was reached at different intervals from the orally given dose. Addition of ascorbic acid enhanced amino acid absorption and this effect was maximum in case of methionine. Carotene brought about variable effect to the three amino acids tested. Pepper, parsley, or orange juices did not affect the extent of intestinal lysine absorption. Pepper juice enhanced absorption of methionine in contrast to orange and parsley. Glycine absorption was markedly enhanced by addition of orange juice. Ascorbic acid suppelementation to dietary constituents is recommended for better utilization of proteins.