Characteristics Of Juice Research Articles

Ameliorative iron-deficiency anemia levels using natural orange juice and fortified with different concentrations of mango, strawberries and beetroot juices in male albino rats

فقر الدم الناجم عن نقص الحديد هو أكثر أنواع فقر الدم انتشارا في جميع أنحاء العالم. ويحدث نتيجة سوء امتصاص الحديد أو انخفاض المتناول من الطعام. يهدف هذا البحث إلى دراسة دور عصير البرتقال الطبيعي والمدعم بتركيزات مختلفة من عصائر المانجو والفراولة والشمندر على الفئران المصابة بفقر الدم. تم تقدير التركيب الكيميائي للعصائر. كما تم تقييم الخصائص الحسية للتركيزات المختلفة من العصائر. واستخدمت ذكور الفئران البيضاء لدراسة التأثير الغذائي للعصائر على التقييم البيولوجي وتحاليل الدم والتحاليل البيوكيميائية. وأظهرت النتائج زيادة نسبة المغذيات الكبرى والصغرى خاصة المعادن في عصير البرتقال الطازج، الذي تم تدعيمه بعصائر المانجو والفراولة والشمندر. كما تحسنت الخصائص الحسية للعصير أيضاً. وزادت معدلات التقييم البيولوجي كالمأخوذ من الغذاء ووزن الجسم المكتسب ونسبة كفاءة الغذاء ووزن الأعضاء الداخلية. وتزايدت مستويات صورة الدم الكاملة ومصل الدم للبروتين والفريتين والحديد والزنك. وأكدت الدراسة على أهمية استخدام عصير البرتقال المدعم بعصائر الفواكه والخضروات الطازجة لعلاج فقر الدم الناجم عن نقص الحديد كطريقة آمنة للكائنات الحية.

Total quality index of ultrasound-treated blueberry and cranberry juices and nectars.

The influence of ultrasound in combination with elevated temperature (thermosonication) is important in inactivation effects on microorganisms. However, overall quality of these products can be deteriorated. The aim of this study was to examine the use of a single quality index in evaluating effects of ultrasound technology on quality characteristics of blueberry and cranberry juices and nectars. For the purpose of this study based on 10 quality parameters, two mathematical models for calculating a single total quality index have been introduced. Samples were treated according to the experimental design, with high power ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9 min, sample temperature: 20 ℃, for thermosonication: 40 and 60 ℃ and amplitude: 60, 90 and 120 µm). Mathematical index of total quality index in order to evaluate total quality of ultrasound-treated juices and nectars was established. For cranberry juices, treatments '11' (amplitude 120 µm) and '16' (amplitude 60 µm) both for 9 min and the temperature of 20 ℃ were best scored for both models. Treatment '6' (amplitude 120 µm, 3 min treatment time and the sample temperature of 20 ℃) for cranberry nectars was among the best for both models. Ultrasound treatments '6' of amplitude 120 µm, 3 min and the temperature of 20 ℃ and '11' same amplitude 120 µm and temperature, but 9 min were best scored blueberry juices for both models. Blueberry nectar had best total quality index for treatments '5' (amplitude 120 µm, 6 min treatment time and the sample temperature of 40 ℃) and '6' (amplitude 120 µm, 3 min treatment time and the sample temperature of 20 ℃).

Osmotic distillation applying potassium pyrophosphate as brine

Potassium pyrophosphate was applied as stripping solution in osmotic distillation of fruit juices. The permeate ranged between 0.56 and 1.45 kg/m2h, being more sensitive to the variation of the feed temperature. After pre-saturating the experimental apparatus, no significant effect on the degradation of ascorbic acid was found and the losses of volatile compounds were no larger than 62% while 100% of the aroma compounds were lost during thermal concentration. In addition, orange juice was concentrated from 10 to 27 °Brix and the process did not change the physicochemical characteristics of the final juice. In conclusion, potassium pyrophosphate can advantageously substitute calcium chloride as the stripping solution of osmotic distillation in the concentration of fruit juices, allowing brine reconcentration using direct contact evaporation with flue gas.

Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine

Ultrasound has gained attention from the food industry because its properties, including chemical and physical reactions, enable a wide range of commercial applications. One of the most popular applications is the optimization of extraction of bioactive substances. Among the most recent applications is its use in postharvest of fruits and vegetables, wherein ultrasound functions as a possible elicitor agent promoting the synthesis of phenolic compounds. These substances are important in defining the chemical and sensory characteristics of juices, wines and other grape products because the concentration and extraction capacity of these compounds in grapes directly influence the product quality. Thus, this study aimed to evaluate the application of ultrasound in American and vinifera grapes of different harvests with regard to its effects on fruit extractability and concentration of phenolic compounds in elaborated juice and wine. The results indicated that, under certain conditions, ultrasound could lead to a significant increase in the anthocyanin concentration in ‘Isabella’ grapes and its juice. On the other hand, in ‘Cabernet Sauvignon’ grapes, most of the treatments did not indicate positive results in the tested parameters and tended to promote degradation of anthocyanins at significant levels. However, the observed effects varied depending on the harvest conditions and cultivar characteristics.

Características físico-químicas e sensoriais de sumo de cana-de-açúcar

The aim of this work was to evaluate the physic-chemical and sensorial characteristics of sugarcane juice of RB (Republic of Brazil) varieties. In was evaluated the pH, acidity, oBrix, Pol, purity, color, turbidity and reducing sugars. The sensorial analysis was evaluated by the color, characteristic aroma, sweet taste, robustness and preference. The results of the physic-chemical analyses showed differences between the varieties, regarding pH, acidity, Brix, purity, color, turbidity and reducing sugars. The varieties did not present difference for the attribute polarimetry. It was verified that the color of varieties RB855156, RB867515 and RB965917 was the lightest, for the attribute characteristic aroma, varieties RB855453 and RB935744 showed the highest intensity. For attributes robustness, sweet taste and preference, there was no significant difference among the varieties. The physic-chemical and sensory characteristics did not influence the preference of juices elaborated with different sugarcane varieties. Since all varieties presented good phytosanitary conditions, in this region, it is possible to promote a combined planting among the varieties, in order to obtain a greater genetic diversity, as well as better raw material availability throughout the year.

Application of high voltage electrical discharge plasma for the inactivation of Escherichia coli ATCC 700891 in tangerine juice

A tangerine juice inoculated with Escherichia coli ATCC 700891 was treated using direct-in-liquid electrical discharge plasma. The reactor system used a point-plane electrode configuration with both a high voltage electrode and a grounded electrode submerged in the juice. The effectiveness of the treatment was assessed at different applied voltages (17–30 kV), discharge frequencies (20–80 Hz) and temperatures (15–35 °C). At optimum operational parameters (30 kV, 40 Hz, and 25 °C), E. coli was reduced by 4.8 Log10 CFU/mL after a plasma exposure of 2 min and below the detection limit of >1 Log10 CFU/mL within 3 min. Scanning electron microscopy (SEM) revealed changes in cell morphology following the treatment suggesting that E. coli might be inactivated by cell wall damage caused by shock waves produced by the plasma. Physicochemical characteristics of the tangerine juice were not altered by the plasma treatment when compared to the untreated tangerine juice. In contrast, there were significant changes observed in total acidity, ascorbic acid and total phenol content in pasteurized tangerine juice. The results obtained in this study promote the further development of this technology for the inactivation of foodborne pathogens and extended shelf-life of fruit-based beverages.

Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

Abstract Orange juices are an important source of bioactive compounds. Because of its unique combination of sensory attributes and nutritional value, orange juice is the world’s most popular fruit juice. Orange (Citrus sinensis) juice of Greek Navel variety was used in this study. The impact of Conventional Thermal Pasteurisation (94 °C/30') (CTP) and alternative Ultra-High Temperature (UHT) (130 °C/2') processing on bioactive compounds and antioxidant capacity changes of fresh Navel orange juice was investigated. Sensory attributes of processed juices were evaluated. Results showed that using technologies CTP and UHT orange juice Navel significantly changed vitamin C concentration in comparison with fresh orange juice. The highest concentration of antioxidants (vitamin C, total phenols, hesperidin and carotenoids) was observed in orange juice Navel produced by UHT technology. Sensory results indicated that characteristics of the orange juice obtained using UHT technology were more liked than the CTP heat treated juice. UHT technology emerges as an advantageous alternative process to preserve bioactive compounds in orange juice.

Bioethanol and biobutanol production from sugarcorn juice

Corn hybrids with high stalk sugar content or ‘sugarcorn’, are fast-growing energy crops recently developed by Agriculture and Agri-Food Canada. For the first time, this study uses juice extracted from sugarcorn plants for bioethanol and biobutanol production via microbial fermentation. Characterization results for sugarcorn juice from two different crop harvest times are presented. Juice characteristics such as, moisture content, total solids, total dissolved solids, pH, density, elemental analysis, protein, reducing sugars and total carbohydrates were determined for the two juice batches. Sugarcorn juice used in the study contained a maximum of 145 g L−1 carbohydrates, with sucrose, glucose and fructose accounting for 80% of the sugars. Saccharomyces cerevisiae grown in sugarcorn juice supplemented with 3 g L−1 yeast extract produced 45.6 g L−1 ethanol in 72 h of fermentation (yield = 0.41 g ethanol per g carbohydrates). For biobutanol fermentation, a sporogenic strain of Clostridium beijerinckii was cultivated anaerobically in sugarcorn juice-P2 medium, achieving a butanol concentration of 8.3 g L−1 in 257 h (yield = 0.31 g butanol per g total fermentable sugars). Sugarcorn is a new Canadian energy crop and a source of readily fermentable sugars, that has the potential to save on energy and enzyme costs, when compared to corn grain based biofuel production processes.

Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples

Cloudy apple juice has been treated by high pressure carbon dioxide (HPCD) as non-thermal technology to inactive polyphenoloxidase and pectinmethylesterase in batch mode. Stirring speed (from 200 to 600 rpm) induced an increase in the enzyme inactivation rate while a triple cycle of pressurization/depressurization led to the same enzyme inactivation efficiency. Enzyme inactivation kinetics were determined at different temperatures (from 35 to 45 °C) and pressures (from 10 to 20 MPa). Data were described by the first order kinetic model and the Weibull model. For the first order kinetic model, decimal reduction time for HPCD treatment was found to be smaller than for mild heating, in the same temperature range. The same tendency was observed for the first decimal reduction time in the Weibull model. HPCD treatment resulted in a homogenization effect reflected in the shifting of the particle size distribution towards smaller diameters after treatment. HPCD treatment did not result in a change of water and oxalate soluble pectin content, total phenolic compounds and hidroxymethylfurfural content.

Microbial and physico-chemical characteristics of street vended fruit juices

Microbial and physico-chemical characteristics of street vended fruit juices

Are grape juices more erosive than orange juices?

To evaluate the chemical characteristics of grape and orange juices, and their erosive potential in the decrease of microhardness and the loss of enamel structure. Five grape and orange juices were evaluated for pH, titratable acidity, calcium, phosphate, and fluoride concentration. De-ionised water and Cola soft drink were used as a negative and positive control, respectively. Twelve specimens of bovine enamel were immersed in beverages for 10min at 37°C, 3 times/day for 7days. Erosive potential was quantified using microhardness and loss of enamel structure. Anova One Way, Student's t test, Multiple Regression and Spearman Correlation (p<0.05) were used to analyse the results. Powdered grape juice showed the lowest pH (3.18±0.03) and pure grape juice presented the highest titratable acidity (5.48±0.06mL NaOH/100mL). Fresh orange juice and soya-based grape juice revealed the lowest calcium (0.77±0.12mmol/L) and phosphate concentrations (0.35±0.06mmol/L), respectively. Among juices, powdered orange juice caused the greatest decrease in surface microhardness (SMH) (127.99±40.47ΔSMH) and grape juice from concentrate caused the greatest loss of enamel structure (13.30±3.56μm). All of the evaluated juices contributed to dental erosion. Grape juices presented greater erosive potential than orange juices. Pure, powdered and concentrated grape juices showed similar loss of enamel structure to the Cola soft drink. The erosive potential of beverages was statistically correlated to pH, titratable acidity, calcium, phosphate and fluoride concentrations.

Quality Changes in Mango Juice Treated by High-Intensity Pulsed Electric Fields Throughout the Storage

The effect of high-intensity pulsed electric fields (HIPEF) processes on Listeria innocua inhibition, physicochemical parameters and activity of oxidative enzymes of mango juice was evaluated to set the optimal HIPEF treatment time. Quality parameters, microbial population and bioactive compounds of HIPEF-treated (35 kV/cm, 1800 μs) and thermally treated (TT) (90 °C, 60 s) mango juices were studied and compared with those non-treated during 75 days of storage at 4 °C. HIPEF treatment for 800 μs ensured 5 log reductions of L. innocua. Polyphenoloxidase (PPO), lipoxygenase (LOX) and peroxidase (POD) residual activities were significantly reduced to 70, 53 and 44%, respectively, at treatment times of 1800 μs. Similar sensory properties compared with fresh mango juice were attained from product treated at 1800 μs. Moreover, fresh mango juice colour (L* = 38.79, h° = 106.57) was preserved after HIPEF treatment throughout storage. Moulds and yeasts and psychrophilic bacteria counts in HIPEF-treated (1800 μs) mango juice remained below 6 log cycles CFU/mL up to 2 months of refrigerated storage. The content of total phenolic compounds in those HIPEF-treated increased from 333 to 683 μg of GAE/mL from day 0 to the end of storage. Hence, the application of HIPEF may be a feasible treatment in order to ensure microbiological stability, high bioactive compound content and fresh-like characteristics of mango juice.

A model for the influences of soluble and insoluble solids, and treated volume on the ultraviolet-C resistance of heat-stressed Salmonella enterica in simulated fruit juices

This study was conducted to determine the effects of intrinsic juice characteristics namely insoluble solids (IS, 0–3 %w/v), and soluble solids (SS, 0–70 °Brix), and extrinsic process parameter treated volume (250–1000 mL) on the UV-C inactivation rates of heat-stressed Salmonella enterica in simulated fruit juices (SFJs). A Rotatable Central Composite Design of Experiment (CCRD) was used to determine combinations of the test variables, while Response Surface Methodology (RSM) was used to characterize and quantify the influences of the test variables on microbial inactivation. The heat-stressed cells exhibited log-linear UV-C inactivation behavior (R2 0.952 to 0.999) in all CCRD combinations with DUV-C values ranging from 10.0 to 80.2 mJ/cm2. The DUV-C values obtained from the CCRD significantly fitted into a quadratic model (P < 0.0001). RSM results showed that individual linear (IS, SS, volume), individual quadratic (IS2 and volume2), and factor interactions (IS × volume and SS × volume) were found to significantly influence UV-C inactivation. Validation of the model in SFJs with combinations not included in the CCRD showed that the predictions were within acceptable error margins.

Physicochemical and sensory characteristics of reduced sugar starfruit juice

The objective of this research was to study the physicochemical and sensory characteristics of reduced sugar starfruit juice. Cloudy starfruit juice produced by juicing of the edible part of starfruit, then the obtained filtrate was formulated with citric acid, Na-CMC and different ratio of cane sugar and sorbitol i.e. 10.0%:0.0%, 7.5%:2.5%, 5.0%:5.0%, 2.5%:5.0% and 0.0%:10.0% (% b/v). Physicochemical characteristics of the starfruit juice were total soluble solids in a range of 9.20 and 11.90%, the viscosity of 8.27 and 8.65 cP, pH of 3.56 and 3.63; and titratable acidity of 0.29 and 0.31%. Those cane sugar and sorbitol ratios affected significantly only on the total soluble solids. Based on the sensory evaluation, starfruit juice with cane sugar and sorbitol ratio of 7.50%:2.50% had the highest total preference scores of color, appearance, and taste. Colloidal stability of the starfruit juices during 10 days storage was in a range of 86.26% and 88.18%.

Evaluation of Flower, Fruit, and Juice Characteristics of a Multinational Collection of Cider Apple Cultivars Grown in the U.S. Pacific Northwest

Little information exists on the bloom and fruit characteristics of cider apple (Malus ×domestica) cultivars grown in the United States for the juice and alcoholic beverage markets. In this study, a total of 17 cider apple cultivars, including 4 American, 9 English, and 4 French, plus 1 Danish standard dessert apple cultivar (Red Gravenstein, Worthen strain) commonly used for cider, all grown in northwest Washington, were evaluated from 2000 to 2015 for commercially relevant traits. Trees were rated each year and the cultivars were categorized accordingly by relative bloom time, bloom habit, and productivity. The mean full bloom (FB) date of the 18 apple cultivars evaluated ranged from 25 Apr. to 25 May, with 6 cultivars categorized as early season bloomers, 9 as midseason, and 3 as late season. The mean bloom density (BD) rating (measured on a scale of 1–5) for all cultivars was (mean ± sd) 3.8 ± 0.6 (moderate bloom), with the bloom habit of 1 cultivar categorized as biennial, 11 as consistent, and 6 as strongly consistent. The mean productivity rating (measured on a scale of 1–5) for all cultivars was 2.9 ± 0.6 (light fruiting), with the productivity of 4 cultivars categorized as biennial, 10 as consistent, and 4 as strongly consistent. The mean fruit diameter of the 18 apple cultivars was 2.7 ± 0.4 inches (medium sized), with the fruit size of 2 cultivars categorized as small-fruited, 15 as medium-fruited, and 1 as large-fruited. For the 18 cultivars, the mean tannin and titratable acidity (TA) were 0.20% ± 0.14% and 0.54% ± 0.28%, respectively, and using the English cider apple classification system of juice type, 4 of the cultivars were classified as bittersweet, 1 as bittersharp, 3 as sweet, and 10 as sharp. Three of the cultivars had tannin content lower than what was historically recorded at the Long Ashton Research Station (LARS) in Bristol, England, for those same cultivars. The mean specific gravity (SG) of the 18 cultivars was 1.052 ± 0.007, the average predicted alcohol by volume (ABV) was 6.9% ± 0.9%, and the mean pH was 3.68 ± 0.39. Classification of three cultivars in northwest Washington, based on juice characteristics, differed from their historical classification in England, likely because of differences in climate and management. Only cultivars Golden Russet (sharp), Grimes Golden (sharp), and Yarlington Mill (sweet, but borderline bittersweet) were strongly consistent in productivity, but none produced high levels of tannin, whereas only cultivars Bramtot (bittersweet), Chisel Jersey (bittersweet), and Breakwell Seedling (bittersharp) were consistent in productivity and produced high levels of tannin.

The Decision-Making Approach Based on the Combination of Entropy and Rov Methods for the Apple Selection Problem

Apple juice concentrate is the second consumed fruit juice all around the world, behind the orange juice concentrate. The characteristics of the apple juice concentrate namely the acidity level and the sweetness of the processed product vary depending on the variety of the apple. So the selection of the most appropriate apple among the alternatives in the fresh market is not easy task for food companies. This selection may be handled as Multi Criteria Decision Making (MCDM) problem. This paper presents the new decision making approach based on two MCDM methods, Entropy and ROV (Range of Value), for the apple selection problem of a food company that produces apple juice concentrate. Entropy method determines the weights of the criteria whereas ROV method ranks the alternatives. The invention of this paper is Entropy and ROV are combined firstly in the literature.

The Decision-Making Approach Based on the Combination of Entropy and Rov Methods for the Apple Selection Problem

Apple juice concentrate is the second consumed fruit juice all around the world, behind the orange juice concentrate. The characteristics of the apple juice concentrate namely the acidity level and the sweetness of the processed product vary depending on the variety of the apple. So the selection of the most appropriate apple among the alternatives in the fresh market is not easy task for food companies. This selection may be handled as Multi Criteria Decision Making (MCDM) problem. This paper presents the new decision making approach based on two MCDM methods, Entropy and ROV (Range of Value), for the apple selection problem of a food company that produces apple juice concentrate. Entropy method determines the weights of the criteria whereas ROV method ranks the alternatives. The invention of this paper is Entropy and ROV are combined firstly in the literature.

The Decision-Making Approach Based on the Combination of Entropy and Rov Methods for the Apple Selection Problem

Apple juice concentrate is the second consumed fruit juice all around the world, behind the orange juice concentrate. The characteristics of the apple juice concentrate namely the acidity level and the sweetness of the processed product vary depending on the variety of the apple. So the selection of the most appropriate apple among the alternatives in the fresh market is not easy task for food companies. This selection may be handled as Multi Criteria Decision Making (MCDM) problem. This paper presents the new decision making approach based on two MCDM methods, Entropy and ROV (Range of Value), for the apple selection problem of a food company that produces apple juice concentrate. Entropy method determines the weights of the criteria whereas ROV method ranks the alternatives. The invention of this paper is Entropy and ROV are combined firstly in the literature.

The Decision-Making Approach Based on the Combination of Entropy and Rov Methods for the Apple Selection Problem

Apple juice concentrate is the second consumed fruit juice all around the world, behind the orange juice concentrate. The characteristics of the apple juice concentrate namely the acidity level and the sweetness of the processed product vary depending on the variety of the apple. So the selection of the most appropriate apple among the alternatives in the fresh market is not easy task for food companies. This selection may be handled as Multi Criteria Decision Making (MCDM) problem. This paper presents the new decision making approach based on two MCDM methods, Entropy and ROV (Range of Value), for the apple selection problem of a food company that produces apple juice concentrate. Entropy method determines the weights of the criteria whereas ROV method ranks the alternatives. The invention of this paper is Entropy and ROV are combined firstly in the literature.

Nutritional and sensory evaluation of pumpkin-based (Cucurbita maxima) functional juice

PurposePumpkins are a rich source of essential nutrients, namely, β-carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis.MethodologyPumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods. β-Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes.FindingsThe findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of β-carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers.Originality valueThis study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures.