Apricot Juice Research Articles

Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii.

Functional fermented fruit juices produced using a combination of non-Saccharomyces yeast and lactic acid bacteria (LAB) are relatively unexplored. The effects of three inoculation protocols, single inoculation with Lactobacillus acidophilus (La), single inoculation with Torulaspora delbrueckii (Td), and co-culture of both La + Td, on the physicochemical, microbiological, sensory properties, and metabolic profile of fermented JA juices after 24 h at 30 °C were investigated. Uninoculated (UI) Japanese apricot (JA) juice was used as a control. The results show significant increases in the color intensity of the fermented-JA juices, whereas an enhancement of total phenolic contents is observed in the fermented JA-juices acquired through the use of La for both single and co-culture inoculations. The colony counts of LAB and yeast in the inoculated JA juices increased by approximately 2.0 and 1.7 log CFU/mL at 24 h, respectively. The antibacterial activity of JA juices against four pathogenic bacteria was detected. All JA juices exhibited antimicrobial activity against the tested pathogenic strains, with strong antibacterial properties of La-fermented juice being recorded against Bacillus cereus at the lowest MIC of 124 µL/mL. Additionally, La + Td-fermented and UI-JA juices demonstrated comparable anticancer activity against HT-29 cells with IC50 values of 823.37 and 754.87 µg/mL, respectively. Furthermore, a total of 995 compounds was identified as differential fermentation metabolites through non-targeted metabolome analysis across different fermentation groups. These findings illustrate the significant potential of using JA juice for La and Td fermentation to develop functional juices.

Changes in Anticholinesterase and Antioxidant Activities of Fruit Products during Storage

In this work, compotes, juices, and jams were produced using chokeberry, cherry, apricot, peach, apple (Idared and Champion), wild strawberry, or raspberry fruits. The anticholinesterase as well as antioxidant activities of fruits and preserves (freshly prepared and after 1, 5, and 10 months of storage) were compared. The loss (p < 0.05) of the anti-acetylcholinesterase (AChE) activity of freshly prepared products vs. corresponding fruits was observed (all preserves from raspberry, cherry juice and jam, apricot juice, and Idared and wild strawberry jams) while chokeberry juice and apricot compote increased the anti-AChE activity. In the case of the anti-BChE activity of freshly prepared products, no change (apricot juice and jam), the loss (chokeberry compote and jam, cherry juice and jam, Champion compote, p < 0.05), or the increase in the activity (peach and apple Idared, apricot compote, juice, apricot compote, raspberry juice, p < 0.05) were recorded. In most cases, the anticholinesterase activities of freshly prepared products vs. products stored for 10 months were retained, and no considerable losses of the biological activities were observed. Even after 10 months of storage, all of the preserves retained the anti-AChE activity (except apricot and Idared compotes, chokeberry, cherry and Idared juices, and chokeberry and apricot jams, p < 0.05). Similarly, the preserves retained the anti-BChE activity after 10 months of storage (at p < 0.05, except cherry, apricot, peach and Idared compotes, chokeberry juice and chokeberry, peach and raspberry jams, at p < 0.05).

Kinetic study of hydrate formation in CO2 + fruit Juice systems with application of Juice concentration

The utilization of gas hydrates technology for concentrating liquid foods has garnered significant interest in recent years. In this experimental study, we aimed to investigate the influence of various fruit juices, including cherry, pineapple, pomegranate, mango, grape, tomato, grapefruit, peach, lemon, orange, apple, and apricot juices, on the kinetic parameters of carbon dioxide hydrate formation. These investigations provide valuable insights into the industrialization potential of hydrate-based juice concentration processes. The kinetic experiments were conducted in a 460 cm3 reactor under an initial pressure of 3 MPa and a temperature of 275.65 K. Our findings reveal that the addition of fruit juices prolongs the induction time by up to 377 min compared to pure water, while reducing the CO2 uptake by 25.3%. Moreover, our results demonstrate variations in storage capacity (SC) among different fruit juices, with apple juice exhibiting the highest SC (31.74 v/v) and pineapple displaying the lowest (21.92 v/v). Furthermore, the apparent rate constant (kapp) values obtained during carbon dioxide hydrate growth indicate a slight increase in kapp for apple juice, while other juices exhibit a decrease in kapp, suggesting varying effects on hydrate growth kinetics. Our analysis suggests that concentration via CO2 hydrate may be particularly suitable for apple juice due to its promotional effect, whereas pineapple, apricot, and mango juices exhibit high inhibition influences on kinetic parameters, making them less recommended for concentration via CO2 hydrate formation.

Optimization of solid-state fermentation for enhanced production of pectinolytic complex by Aspergillus tubingensis FAT43 and its application in fruit juice processing.

The main goal of this study was to examine the efficiency of a newly isolated fungus from quince, Aspergillus tubingensis FAT43, to produce the pectinolytic complex using agricultural and industrial waste as the substrate for solid state fermentation. Sugar beet pulp was the most effective substrate inducer of pectinolytic complex synthesis out of all the waste residues examined. For endo-pectinolytic and total pectinolytic activity, respectively, statistical optimization using Placked-Burman Design and Optimal (Custom) Design increased production by 2.22 and 2.15-fold, respectively. Liquification, clarification, and an increase in the amount of reducing sugar in fruit juices (apple, banana, apricot, orange, and quince) processed with pectinolytic complex were identified. Enzymatic pre-treatment considerably increases yield (14%-22%) and clarification (90%). After enzymatic treatment, the best liquefaction was observed in orange juice, whereas the best clarification was obtained in apricot juice. Additionally, the pectinolytic treatment of apricot juice resulted in the highest increase in reducing sugar concentration (11%) compared to all other enzymatically treated juices. Optimizing the production of a highly active pectinolytic complex and its efficient utilization in the processing of fruit juices, including the generation of an increasing amount of waste, are the significant outcomes of this research.

Speedy Gonzales analysis method in one drop of beverage, for crimes committed with drugs from three different groups.

Sertraline, zolpidem and fentanyl, are drugs with potential to be used in cases of rape, property theft and organ theft. In this study, a 15min dilute-and-shoot analysis method was developed for the simultaneous confirmation and quantification of these drugs, using liquid chromatography tandem mass spectrometry (LC-MS/MS), in the residues of fruit juice types (mixed fruit juice, cherry juice and apricot juice), frequently consumed soft drinks. A C18phenomenex column (3µm × 100mm × 3mm) was used in LC-MS/MS analysis. Validation parameters were determined by means of linearity, linear range, LOD, LOQ, repeatability and intermediate precision studies. The linearity of the method was shown up to 2.0 μgmL-1 concentration and r2 was ≥ 0.99, for each analyte. LOD and LOQ values were found in the ranges of 4.9-10.2 and 13.0-57.5 ngmL-1 for all the analytes. Accuracies were between 74 and 126%. HorRat values calculated (between 0.57 and 0.97), revealed that the inter-day precisions (RSD% ≤ 15.5%) are acceptable. The simultaneous extraction and determination of these analytes in beverage residues in very low amounts as 100 µL is challenging because of the difficulty arising from the different chemical properties, the complexity of mixed fruit juice matrix. The method is important for hospitals (especially in emergency-toxicology cases), criminal and special laboratories from the point of determining the combined or single use of these drugs in drug facilitated crimes (DFC) and finding out the reasons of deaths related to these drugs.

Analyzing Citramalic Acid Enantiomers in Apples and Commercial Fruit Juice by Liquid Chromatography-Tandem Mass Spectrometry with Pre-Column Derivatization.

Optically active citramalic acid (CMA) is naturally present as an acidic taste component in fruits, such as apples. The absolute configuration of CMA in such fruits was investigated by high-performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) following pre-column derivatization with a chiral reagent, benzyl 5-(2-aminoethyl)-3-methyl-4-oxoimidazolidine-1-carboxylate. The developed LC-MS/MS method successfully separated the enantiomers of CMA using an octadecylsilica column with a resolution and separation factor of 2.19 and 1.09, respectively. Consequently, the R-form of CMA was detected in the peel and fruit of three kinds of apple at concentrations in the 1.24-37.8 and 0.138-1.033 mg/wet 100 g ranges, respectively. In addition, R- CMA was present in commercial apple juice, whereas no quantity was detected in commercial blueberry, perilla, or Japanese apricot juice.

Flavor and Functional Analysis of Lactobacillus plantarum Fermented Apricot Juice

The small white apricot is a juicy, delicious fruit with a short shelf life. Slight fermentation can significantly promote the flavors and nutrient value of apricot juice. This study used high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS) to examine the physicochemical properties, nutritive value and flavor substances of apricot juice fermented by Lactobacillus plantarum LP56. Fermentation significantly increased lactic acid bacteria (LAB) and their product lactic acid, adding probiotic benefits to fermented apricot juice. In addition, the total phenolic compounds and antioxidant capacity increased, while the levels of soluble solids and organic acids decreased. Gallic acid, 3-caffeoylquinic acid and rutin mainly contributed to the antioxidant activity of fermented apricot juice. Alcohols, aldehyde, acid, ester, etc., were the main volatile compounds. Among the flavors, 12 substances with high odor activity values (OAV > 1) were the key aroma-producing compounds with fruit, pine and citrus flavors. In conclusion, this study shows that L. plantarum LP56 fermentation can improve the nutritional value and aroma characteristics of apricot juice.

The optimization of spray-drying process for the development of apricot powder using response surface methodology

PurposeApricots are not only nutritionally-rich but also possess pharmacological significance owing to their high antioxidant activity, and they are rich in vitamins, fibers, bioactive phytochemicals and minerals. Because of its immense organoleptic characteristics, apricot juice (AJ) is well accepted; however, it has a limited shelf-life, thereby demanding it to be converted into other shelf-stable form. One of the approaches is converting this juice into dehydrated powder. Amongst the various dehydration techniques available, spray drying is usually preferred; however, it involves the use of several independent variables, which need to be optimized, thus prompting to optimize the process to obtain spray dried apricot powder (SDAP) with improved quality.Design/methodology/approachThe spray-drying process of apricot juice was done using the response surface approach. The process variables included the inlet air temperature of 135–220°C, gum arabic concentration of 4–25%, feed flow rate of 124–730 mL/h, feed total soluble solids (TSS) of 10-30°Brix and atomization speed of 11,400–28,000 rpm. The dependent responses were powder yield, hygroscopicity, solubility, moisture content, carotenoids (CT), ascorbic acid (AA), radical scavenging activity (RSA), lightness, wettability, bulk density, particle density and porosity.FindingsAmongst all independent variables, inlet air temperature had most predominant impact on all the investigated responses. The optimum processing conditions for development of apricot powder with optimum quality were 190°C inlet air temperature, 18.99% gum arabic, 300.05 mL/h feed flow rate, 24°Brix feed TSS and 17433.41 rpm atomization speed. The experimental values were found to be in agreement with the predicted values, indicating the suitability of models in predicting optimizing responses of apricot powder. Flowability as Carr's index (CI) (22.36 ± 1.01%) suggests fair flow of powder. Glass transition temperature of powder was 57.85 ± 2.03°C, which is much higher than that of ambient, suggesting its better shelf stability.Originality/valueTo the best of author's knowledge, very limited or very few studies have been carried out on the spray-drying process for the manufacture of SDAP. The results of this investigation will open up new horizons in the field of food industry in the Union Territory of Jammu and Kashmir, India or elsewhere in the apricot-growing areas of India.

Influence of apricot constituents as eco-friendly corrosion inhibitor for mild steel in acidic medium: A theoretical approach

The corrosion prevention mechanism of steel by apricot juice as green chemicals was better understood using molecular dynamics and quantum chemistry simulations. Furthermore, mathematical and statistical analysis were a powerful tool for building a relationship between inhibitor performance and independent variables. Eighteen main compounds of apricot juice were investigated using quantum chemical calculations. HOMO energy, LUMO energy, energy gap, chemical hardness, electrophilicity index, softness, and back donation were calculated as identifications parameters. Caffeic acid, beta-cyclocitral and gallic acid were observed as the most potent inhibitors between all the studied components. In addition, docking studies were applied to present the interactions with A.ferrooxidans bacteria that caused the corrosion. Mathematical model, with good correlation coefficient, was designed to link quantum chemical characteristics to theoretical inhibitory efficiency (%IEcal). Theoretical data were compared with experimental one (%IEexp). %IEexp was ranged from 53 to 75%, while the %IEcal was ranged from 61 to 73%.

Shkodrova , Albena Rebellious Cooks and Recipe Writing in Communist Bulgaria (review)

REVIEWS 787 Shkodrova, Albena. Rebellious Cooks and Recipe Writing in Communist Bulgaria. Food in Modern History: Traditions and Innovations. Bloomsbury Academic, London, New York and Dublin, 2021. x + 188 pp. Illustrations. Notes. Bibliography. Index. £85.00. As a student in the Soviet Union in the 1970s, the appearance of bottled fruit juices from Bulgaria was always a source of excitement for me. These juices were thick with pulp, rich in vitamins, and excellent in flavour. Quaffing quince or apricot juice in the midst of a Moscow winter evoked sunny climes, and Bulgaria itself represented the kind of abundance that Soviet citizens of that era could only dream of. So it was with particular interest that I turned to Albena Shkodrova’s Rebellious Cooks and Recipe Writing in Communist Bulgaria, to learn how Bulgarians viewed this perceived bounty from within. Because Bulgaria exported a large percentage of its manufactured foods, the country suffered from shortages, if to a lesser degree than the USSR. Against this backdrop, Shkodrova’s monograph examines the meaning of home cooking under Communist rule in Bulgaria. Using as the basis for her analysis interviews and twenty ‘scrapbooks’ — personal recipe collections compiled before 1989 — she explores the tension between the informants’ individual desire to feed their family well and their wish for relief from relentless labour. Women were expected to participate in society by working outside of the home; but, as elsewhere, they were also expected to cook, clean, shop and manage childcare. As a result of her interviews, Shkodrova argues for a nuanced view of Bulgarian women’s attitudes toward home cooking, demonstrating that they are not simply reflexive. Because the government failed to provide adequate access to foodstuffs even as it published cookbooks with unrealistic recipes, many Bulgarian women reverted to pre-Communist practices in order to cope with the demands of urban everyday life. Shkodrova shows how the Communist state’s aggressive promotion of public canteens to free women from daily cooking ended up serving the opposite purpose, heightening women’s desire to express their individuality and creativity by exchanging recipes and engaging in home cooking. Shkodrova sees their behaviour as acts of micro-resistance. The notion of a Bulgarian national cuisine arose belatedly, only in the 1930s, a decade that saw a ‘golden age’ of cookbook publishing (p. 17) before the establishment of the Communist state, which sought to replace home cooking with public catering. The cookbooks published in the mid 1950s, after the immediate deprivations of World War Two, promoted nutritionism over deliciousness, emphasizing ‘scientific methods’ (p. 23) that rationalized taste as a ‘prerequisite for digestion’ (p. 24), with cooking merely serving as the first phase of the digestive process. These books were written by nutritionists rather than actual cooks and were largely unappealing. Furthermore, they did not SEER, 99, 4, OCTOBER 2021 788 attempt to help consumers creatively negotiate the food shortages that plagued the economy. By contrast, the widespread practice of sharing recipes acknowledged the deficiencies of the planned economy and the significant amount of time involved in procuring food. The shared recipes also served other important purposes. They enabled women to participate actively in public life through their exchange and constituted ‘a shared body of culture’ (p. 53) that ensured the continuation and at times the renewal of culinary traditions. The recipes also enabled a certain freedom that allowed women not only to choose what to prepare for a meal, but importantly served as an outlet for individual expression. The scrapbooks reflected a woman’s personal taste, and often her thoughts, as evidenced by the numerous marginal notes. The kitchen itself became a ‘space of autonomy’ (p. 130) where women were able to indulge in sensory and intellectual pleasures not otherwise readily available. Shkodrova asserts that contrary to the official rhetoric, cooking for many women came to be seen as a privilege. In questioning whether the sharing of recipes constituted actual defiance, or at the very least resistance, she untangles the complex relationships between the individual and the various manifestations of officialdom. Her belief that the women’s behaviour in compiling the scrapbooks is ultimately subversive runs counter to current trends in post-Soviet scholarship, and at times she is...

Investigating a novel hepatoprotective substance from ume extract (heated Japanese apricot juice concentrate). Part 1: Finding an active substance using a liver injury rat model

BackgroundThe Japanese apricot (Prunus mume Sieb. et Zucc.) is popularly known as ume in Japan, and the heated concentrate of ume juice, called ume extract, is commonly consumed as food. A neutralized, diluted ume extract (dUE) reported as MK615 solution exhibits hepatoprotective properties. However, the active substance contributing to its hepatoprotective efficacies has not been explored. We aimed to identify and characterize the active substance underlying the hepatoprotective potential of ume extract. Our results are described in two parts and whereas the objective of this part (Part 1) was to identify the active substance, in Part 2, we elucidated its chemical structure. MethodsThe components of ume extract were fractionated stepwise, and their hepatoprotective activities were evaluated using a D-galactosamine-induced liver injury rat model. The fractionated components were characterized qualitatively and quantitatively using high-performance liquid chromatography (HPLC) analysis and were dosed to rats, equalizing the content of the main components. Finally, a purified active substance was isolated by crystallization, and its hepatoprotective activity was verified. The molecular mass and formula of the active substance were elucidated by high-resolution mass spectrometry. ResultsThe dUE, but not the components from unheated ume juice concentrate, showed hepatoprotective activity. Focusing on the components peculiar to the ume extract, a fraction rich in a water-soluble substance, tentatively named unknown 1 (UK1), was found to have hepatoprotective activity. It was observed that both the UK1-rich fraction and dUE suppressed the hepatic expression of nitric oxide synthase 2 (Nos2). Furthermore, the purified UK1 (≥93.88% purity, containing 6.11% hydrate water) was demonstrated to have hepatoprotective activity comparable to that of dUE. UK1 has the molecular formula C10H11NO9, with a molecular weight of 289, corresponding to a novel compound. ConclusionsOur findings revealed that UK1, which is likely to be a previously unknown, bioactive component in ume extract, is the major hepatoprotective substance in dUE.

Investigating a novel hepatoprotective substance from ume extract (heated Japanese apricot juice concentrate). Part 2: Elucidation of chemical structure

BackgroundThis report represents the second part (Part 2) of a two-part report on investigating a novel hepatoprotective substance in ume extract. The heated juice concentrate of Japanese apricot (Ume, Prunus mume Sieb. et Zucc.), popularly called ume extract, is known for its health benefits. In Part 1 of this study (presented in this issue together), we reported the identification of the active substance underlying the hepatoprotective potential of ume extract for the first time. The substance, tentatively referred to unknown 1 (UK1), was shown to have the molecular formula C10H11NO9 with a molecular weight of 289. Here (in Part 2), we aimed to decipher the structure of UK1. Moreover, we show that UK1 is formed by heating the components of ume juice. MethodsThe purified UK1 (≥93.88% purity, containing 6.11% hydrate water) was subjected to nuclear magnetic resonance (NMR) spectroscopic analysis. The structure of UK1 was elucidated by one-dimension (1D)-NMR (1H, 13C, and DEPT135) and 2D-NMR (COSY, HSQC, and HMBC) experiments. Further, the artificial synthesis of UK1 was attempted by heating aqueous solutions containing citric acid and L-asparagine (L-Asn) or L-aspartic acid (L-Asp). The synthetic experiments were performed using a series of solutions of varying concentrations (1-fold, 5-fold, 10-fold, and 15-fold) of citric acid and L-Asn (molar ratio 5: 1). The molar ratio of citric acid and L-Asn (5: 1) was specified to mimic that in ume juice. ResultsThe chemical structure of UK1 was determined as 2-[3-(carboxymethyl)-3-hydroxy-2,5-dioxopyrrolidin-1-yl]butanedioic acid. More simply, UK1 was identified as an imide in which citric acid was bound to Asp. UK1 could be synthesized by heating (110 °C for 4 h) a solution containing citric acid and L-Asn, or citric acid and L-Asp. The yield of UK1 was dependent on the concentrations of citric acid and L-Asn. ConclusionsThe findings of this study further validate the conclusions made in Part 1 that UK1 is a novel hepatoprotective substance in ume extract. Based on the structure, UK1 is referred to as “ASP citrimide.” This study demonstrates that ASP citrimide is formed by the association of citric acid and L-Asn (or L-Asp) during the heat concentration of ume juice.

Optimization of Mixed Bacteria Lactic Acid Fermentation Process of Kuche Apricot and Its Fermentation Kinetics Model

The lactic acid fermentation process of Kuqa apricot mixed bacteria (Lactobacillus plantarum and Lactobacillus reuteri) was optimized by the 4-factor central composite experimental design (CCD) using response surface analysis method, and the lactic acid bacteria kinetic model of growth and SOD activity was established through the logistic equation. The results showed that the optimal fermentation process was: Temperature was 37.0 ℃, the ratio Lactobacillus plantarum: Lactobacillus reuteri was 2.6:1, inoculation amount was 5.0%, and fermentation time was 30 h. Under these conditions, the superoxide dismutase (SOD) activity in apricot juice was 309.60 U/g, and the sensory score was 54.18. The fit between the predicted value of the kinetic model and the experimental value was 0.9970 and 0.9913, respectively. The fitting curve has a high correlation with the experimental data of lactic acid bacteria growth and SOD activity, and can well simulate the kinetic characteristics of the lactic acid fermentation process of apricot.

Evaluating the physicochemical and antioxidant characteristics of apricot juice prepared through pectinase enzyme-assisted extraction from Halman variety

The investigation aimed at optimizing the process conditions for the enzymatic extraction of apricot juice from Halman variety with pectinase enzyme. The study was conducted at different enzyme concentrations (0.2–1%), temperature (25–50 °C) and time duration (5–375 min). The effects of the enzymatic treatments on selected responses (juice yield, juice clarity, juice turbidity, total soluble solids (TSS), titratable acidity, ascorbic acid content, color index and pectin content) were determined employing a single factor experiment and response surface methodology (RSM) based on central composite rotatable statistical design (CCRD). The treatment effectively hydrolyzed polysaccharides, resulting in increased juice yield, total dissolved solids and juice lightness. The maximum juice recovery (73.06%), total soluble solids (12.9°Brix), clarity (94.76%) and lightness (L*) value (42.85) while minimum turbidity (3.95 NTU) and pectin content (0.59%), were obtained when enzyme treatment was set up with 0.9% w/w enzyme concentration at 44 °C and 300 min. The derived optimum conditions were used for the production of apricot juice of desirable quality in terms of physicochemical and antioxidant properties. Moreover, enzymatic process offers a number of advantages over mechanical-thermal comminution and thus, finds tremendous applications in modern fruit processing industries involving treatment of fruit masses. The process not only facilitates easy pressing and increase in juice recovery but also ensures the highest possible quality of end products.

Novel Probiotic Adjunct Cultures for the Production of Fruit-Flavoured Drinkable Yoghurt

Nowadays, there is a good demand for fruit drinkable yoghurt containing probiotics. Yoghurt is more nutritious than many other fermented milk products because it contains a high level of milk solids in addition to nutrients developed during the fermentation process. The aim of the present study was to produce fruit-flavoured drinkable yoghurt by using new isolates of Bifidobacterium breve and Lactobacillus plantarum as probiotic strains and in the enrichment with fruit juices (red grape or apricot), Furthermore, evaluation of physico-chemical, rheological, microbiological, sensorial properties and antioxidant activity of fruit-flavoured drinkable yoghurt during storage. The addition of probiotic bacteria such as Lactobacillus and Bifidobacterium sp. to yoghurt improves its functionality and health effects. In this study fruit-flavoured drinkable yoghurt containing two ratios of red grape and apricot juices (7.5% and 10%) and 7.5% sugar were produced by using novel isolates of Bifidobacterium breve and Lactobacillus Plantarum. Chemical, microbiological, and sensorial properties, beside nutritional characteristics of drinkable yoghurt were improved by adding 10% red grape or apricot juice and 1.5% probiotic bacteria (Bifido. breve and Lb. plantarum) and enriched with 1% oat..

Compound whey dessert

The issue of recycling secondary raw materials is one of the urgent nowadays and is associated with savings of basic resources. Milk whey is raw material with low calorie content and high biological value. Low calorie compound milk dessert enriched with nutrients has been developed for preventive nutrition. It consisted of two layers, i.e. a milk layer that was a mixture of curd whey, cream 20% fat, vanillin, and functional components—sweetener and agar that is a structure-forming agent; and a fruit layer that contained quince puree, apricot juice, agar, and sweetener.

A tasting experiment comparing food and nutritional supplement in anorexia nervosa

Anorexia nervosa (AN) is a severe psychiatric disorder leading to life-threatening emaciation. Weight restoration is crucial in treatment but few data are available on how to achieve it. Nutritional supplements are needed in treatment but patients' preferences about natural versus medical foods and their gustatory/hedonic perception are unclear. We aimed to measure disgust and reward-based eating in AN and to assess psychological, interoceptive awareness-related, behavioral, and hedonic aspects comparing natural versus medical food. Thirty-three inpatients with AN and 39 healthy controls (HCs) were recruited and received 50 ml of either apricot juice or nutritional liquid supplement with apricot flavor on two consecutive days. Disgust, reward-based eating, and eating psychopathology were evaluated. Visual Analogue Scales measuring anxiety, hunger, confusion about internal states, need for over-exercise, restraint, and satiety were completed before and after the experiment. Disgust and hedonic responses were measured after the experiment. Patients with AN reported preserved disgust sensitivity and higher reward-based eating drive. When compared to HCs, inpatients with AN reported higher scores on anxiety, hunger, confusion about internal states, urge to over-exercise, urge to eating restraint, and satiety before and after the tasting experiment. The supplement slightly increased patients' anxiety with HCs reporting the same trend. Still, patients reported more food-related disgust after the supplement but their overall hedonic evaluation was similar for both conditions. Also, anxiety, confusion about internal states, and urge to over-exercise and restraint did not significantly increase after consuming either food. Therefore, if we take into account patients’ level of heightened satiety and suppressed hunger, supplements could be helpful for patients with severe AN since greater energy intakes could be provided with only small volumes of food and little changes of eating concerns.

Effect of pulsed electric fields processing on physiochemical properties and bioactive compounds of apricot juice

AbstractThe aim of this study was to investigate the effect of pulsed electric fields (PEF) on bioactive compounds and physiochemical properties present in apricot juice. In which 0, 7, and 14 kV/cm of PEF intensity were applied to treat the juices with a flow rate of 40 ml/min, frequency of 1 kHz at 25 ± 2°C for 500 μs. Thereafter the phenolics, flavonoids, antioxidant volatile compounds, and physiochemical properties of juice were analyzed. Furthermore, the change in functional groups of biological compounds was investigated by Fourier‐transform infrared spectroscopy. Results indicated no significant change in pH, °Brix, and color in PEF treated sample even at increased PEF intensities as compared to untreated. A significant increase in cloud value, phenolic compounds, flavonoids, and antioxidant activity of the PEF treated sample was observed. A decrease in the browning index was observed as compared to unprocessed samples. The little variation in biological compounds was observed in PEF treated sample.Practical ApplicationsNowadays, researchers are paying more attention to non‐thermal techniques for the processing of food products, which could enhance the nutritional profile and shelf life stability of food products. PEF retains the heat‐sensitive bioactive constituents, extends the shelf life in order to achieve the fresh like quality of liquid products. This research proved that PEF treatment significantly increased the cloud value, phenolic compounds, flavonoids, antioxidant activity, and helps to retain the bioactive compounds present in apricot juice. Furthermore, this present research would also provide valuable data that can be helpful for food industries to design and select PEF technology to process the liquid‐based food product like fruit juice.

β‐Carotene Stability and Some Physicochemical Properties of Apricot Juice Powders Obtained by Using Maltodextrins with Different Dextrose Equivalents

AbstractIn this study, apricot juice powders (AJPs) are obtained via freeze‐drying using different maltodextrins (MDs) as carrier agents. The Hacıhaliloğlu cultivar, which is the most common variety in Turkey, is used as an apricot sample. Three different MDs: low (4–7), medium (13–17), and high (17–20) dextrose equivalence (DE) are used as the carrier agent. The powders obtained are subjected to accelerated oxidation at 55 °C, and the stability of β‐carotene in the AJPs is determined. Some physicochemical properties, such as the glass transition temperature, microstructure, bulk density, color, moisture, solubility, degree of caking, and hygroscopicity, are also determined. The results show that after a 20 day period of oxidation, the remaining β‐carotene in the control sample is 24% of the initial value, whereas for low, medium, and high DE MD samples, it is measured to be 47%, 60%, and 57% of the initial concentration, respectively. There is no significant difference in the content of surface carotenoids between the control and the samples with added MD. In contrast, according to other quality attributes like hygroscopicity, caking, moisture content, and solubility, the best results are obtained from the low DE MD sample.

Cross-helix corrugation: The optimal geometry for effective food thermal processing

In the present paper, an innovative and effective heat transfer enhancement technique for food processing, cross-helix profile wall corrugation, is proposed and tested. In the food industry, the two most promising corrugation profiles are the transversal and single-helix ones because they both satisfy hygienic design principles. Among the available wall corrugation techniques, transversal corrugation allows for the highest heat transfer performance, and the spirally corrugated tubes guarantee the easiest manufacturing. For this reason, single-helix corrugated tubes are the most commonly employed in heat exchangers for food processing. The cross-helix profile presented in this work represents an intermediate solution between transversal and single-helix corrugation aimed at combining their positive aspects.One of the main goals of the current research is to identify an optimal geometry that maximises the heat transfer performance by limiting the pressure drop augmentation for this specific engineering application (i.e., food thermal processing). For this purpose, the effect of the geometrical parameters of the corrugation profile is investigated by varying two of the most influent quantities in terms of heat transfer performance and pressure drop: corrugation depth and corrugation pitch. Six pipes characterised by different cross-helix corrugations are tested. Their performance is evaluated by studying the forced convective heat transfer in the Reynolds and Prandtl numbers ranges (50–14,000 and 5–150, respectively), using ethylene glycol, water and a mixture of the two as the working fluids.The outcomes show that corrugation depth plays a crucial role in enhancing the heat transfer performance of the tested pipes. An optimal geometry is established, and correlations to describe its thermal and fluid flow behaviours are proposed. This optimal geometry shows superior performance to that of the most widely adopted types of corrugation. For the low/intermediate Reynolds number range (i.e., 200–2000), the efficiency of the proposed cross-helix profile is up to three times greater than that of the single helix and is also greater than that of transversally corrugated tubes. These outcomes make cross-helix a recommended option to be used in the design of optimised heat exchangers.Because the studied geometry is expressly developed for food industry application, a set of measurements is also performed in which apricot juice is adopted as the working fluid. The findings confirm the efficiency of the proposed correlations with non-Newtonian fluid foods and enable them to be extended to a wide range of real food industrial applications.