Characteristics Of Juice Research Articles

Assessment of quality changes of tangor fruit juice after pasteurization and thermosonication treatments

AbstractIn recent years, thermosonication (TS) has been considered as a substitute to conventional heat treatments as it improves the quality characteristics of fruit juices. In the present research work, the impact of pasteurization (90 ± 2°C for 1 min) and TS on the quality of tangor fruit juice was examined and findings of the work were compared with freshly prepared juice. The quality characteristics, such as bioactive compounds, microbial counts and physicochemical properties were checked for all samples. After TS, the levels of total phenolic content (TPC) (683.25–747.84 μg gallic acid equivalents [GAE0/ml]), total flavonoid content (TFC) (61.76–71.51 μg quercetin equivalents [QE]/ml) and anti‐oxidant activity (AOA) (73.27–83.63%) of tangor juices were improved as compared to fresh (TPC − 584.84 μg GAE/ml, TFC − 34.65 μg QE/ml and AOA − 49.71%) and pasteurized juices (TPC – 471.74 μg GAE/ml, TFC – 26.64 μg QE/ml and AOA – 38.19%). But, a slight decrement in ascorbic acid content was perceived in thermosonicated juices (24.48–27.26 mg/100 ml) as compared to fresh tangor juice (45.55 mg/100 ml) but higher than pasteurized juice (22.55 mg/100 ml). TS also reduced the microbial populations in tangor juices with minor changes in the physicochemical properties as compared to fresh juices. Therefore, TS may be used effectively for the treatment of tangor juices to produce a product with better levels of bioactive compounds.Practical ApplicationsThermosonication is one among the emergent techniques for the processing fruit juice to enhance the shelf‐life without adversely affecting its quality. Although, pasteurization has been exercised for the processing of juices, but it has detrimental effect on nutritional and sensorial properties of juices. In the current study, the impact of pasteurization and thermosonication on the quality of tangor juices was evaluated. From the study, it can be proposed that thermosonication can be applied as an alternative method to pasteurization for enhancing the quality of tangor juices.

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.

Effect of Lactic Acid Bacteria on Bacterial Community Structure and Characteristics of Sugarcane Juice.

Fermentation technology is of great significance for food preservation; through fermentation, while extending the shelf life of food, it can also improve the sensory quality of food and increase its nutritional value. Compared with natural fermentation, the use of specific microorganisms for fermentation can be used to determine the direction of fermentation. Therefore, in order to better explore the effect of bacterial community structure on the quality of sugarcane juice naturally fermented and inoculated with different lactic acid bacteria in the fermentation process, the most suitable method for sugarcane juice fermentation was found, which provided a theoretical basis for the safe production of fermented sugarcane juice. In this experiment, the sugarcane juice was treated differently and divided into four groups: natural fermentation, fermentation with Lactobacillus HNK10, fermentation with Lactococcus HNK21, and HNK10 + HNK21 compound fermentation. The changes in bacterial community structure of different treatments of sugarcane juice during fermentation were analyzed by high-throughput sequencing technology, and the quality change of different treatments of sugarcane juice during fermentation was analyzed by high-performance liquid chromatography, and the change in its bacteriostatic ability was explored. The results showed that after the sugarcane juice treated with Lactobacillus HNK10 was fermented at 37 °C for 48 h, the final fermented sugarcane juice had a large abundance of lactic acid bacteria and high-quality and strong antibacterial activity. Conclusions: changes in the bacterial community structure during the fermentation of sugarcane juice affect the formation of organic acids and the change of bacteriostatic ability and directly determine the quality and shelf life of fermented sugarcane juice.

Pengaruh Lama Fermentasi terhadap Karakteristik Minuman Probiotik Sari Buah Jambu Biji Merah (Psidium guajava L.) dengan Isolat Weissella confusa F213


 
 
 This research was aimed to determine the effect of fermentation time on the characteristics of red guava juice as probiotic drinks and to determine the right fermentation time that produced the best characteristics of product. Fermentation of red guava juice as probiotic drink used the Weissella confusa F213 isolates. This research used a Completely Randomized Design (CRD) with fermentation time as treatment factor, namely 0 hour, 12 hours, 24 hours, 36 hours, and 48 hours. Each treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by Analysis of Variance, and continued with Duncan Multiple Range Test (DMRT) if the treatment has a significant effect (P<0,05). The results showed that fermentation time affected on total LAB, total acid, pH, sour taste (score) and sweet taste (score), but had no effect on total sugar, hedonic of color, aroma, taste, and overall acceptance. The 12 hours fermentation time produced the best characteristics of red guava juice as probiotic drink, with: total LAB 9,35 Log CFU/mL, total acidity 0,09%, pH 4,15, total sugar 10,64%, the color was preferred, the aroma was slightly preferred, slightly sour and sweet taste were preferred, also overall acceptance was slightly preferred.
 
 

Possibility to use the different sizes and colors of carrots for the production of juices - comparison of bioactive compounds, nutritional quality, pro-health properties, and sensory evaluation.

Carrot is a popular vegetable consumed by people of all age groups and is used in various food products because of its high nutritional content, especially vitamin A. In the present study, colorful fresh carrot juices of 12 carrot varieties were investigated for in vitro antidiabetic, anti-aging, and anti-obesity activities with antioxidant potential by ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and FRAP (ferric reducing ability of plasma) assays. The studied juices were also compared for physicochemical characteristics: titratable acidity, pH, pectin content, total soluble solids, dry mass, ash, viscosity, turbidity, osmolality, and color. The results of the study showed that normal purple carrot juice exhibited the best activities in all biological and antioxidant tests, except for anti-α-glucosidase activity. Normal purple carrot juice also had the highest total mineral content with elevated results for titratable acidity, pH, total soluble solids, dry mass, ash, viscosity, and osmolality. Purple carrot juices demonstrated elevated health-promoting activities and could be used in blended beverage recipes to attract children's attention. The results of sensorial characteristics (appearance, color, and taste) of juices, however, showed that people are more familiar with orange carrot products. © 2022 Society of Chemical Industry.

Influence of pediocin‐assisted thermosonication treatment on phytonutrients, microbial, and sensory qualities of blood fruit juice

The effect of pediocin-assisted thermosonication (PAT) treatment on physicochemical properties and shelf-life enhancement of blood fruit juice was investigated. A comparison of PAT treatment with pasteurization was done based on antioxidant activity, phytochemical retention, polyphenol oxidase residual activity, and microbial count of the juice. The optimized condition for PAT treatment was found at 50.92°C, 10.28 min, and 155.53 ppm of pediocin concentration. A comparative study of sensory attributes showed pasteurized juice to be significantly different (p < .05) from PAT and fresh juice characteristics. Storage study showed maximum quality changes in pasteurized juice than PAT juice. Weibull model satisfactorily represented the survival kinetics of Leuconostoc mesenteroides under PAT treatment with R2 and RMSE values of 0.98 and 0.24 respectively. PAT treatment successfully retarded bacterial proliferation including spores of Alicyclobacillus acidoterrestris and, therefore, potentially be opted as an alternative to pasteurization by commercial organizations in fruit juice processing. Practical applications The non-thermal technologies have emerged intending to apply in the food processing industries. Ultrasound-assisted with a mild heat and bacteriocin is one of the novel hurdle technologies, which can potentially improve the shelf life of fruit juice by inhibiting common spoilage microorganisms including spore-forming bacteria. It also maintains fresh product characteristics up to a certain extent by keeping valuable phytonutrients and physiochemical properties intact. Therefore, the present study demonstrates the viability of a bacteriocin-assisted thermosonication treatment on blood fruit juice which can be opted by commercial organizations as it delivers products with superior quality than the thermally processed ones.

Quality Changes in Black Chokeberry Juice Treated by Thermal-Assisted High Hydrostatic Pressure during Cold Storage.

The effects of thermal-assisted high hydrostatic pressure (TAHHP), high hydrostatic pressure (HHP), and thermal pasteurization (TP) treatments on the quality of aronia juice were evaluated in this study. The results showed that TAHHP and HHP significantly decreased the aerobic plate counts of aronia juice. No significant differences in terms of physicochemical properties, such as pH and total soluble solids, were observed between aronia juice treated with high pressure or thermal pasteurization treatment after 28 days of storage. TAHHP and HHP affected the colour and antioxidant characteristics of aronia juice, though to a significantly lower extent than TP. This result demonstrates that TAHHP and HHP can better maintain the original quality of aronia juice than TP. In summary, both TAHHP and HHP can maintain the microbiological safety and original quality characteristics of aronia juice. TAHHP can effectively increase the safety and duration of cold storage of aronia juice, and hence is highly useful for the juice industry.

ВЛИЯНИЕ ОРГАНО-МИНЕРАЛЬНОГО УДОБРЕНИЯ НА ПРОДУКТИВНОСТЬ ВИНОГРАДНЫХ РАСТЕНИЙ

The results of studies on the effect of organo-mineral fertilizer on agrobiological and econom-ic indicators of Cabernet Sauvignon grapevine variety are presented. To determine the biologi-cal effectiveness of the fertilizer on grapevine, foliar feeding of Cabernet Sauvignon plants was carried out during the phase of inflo-rescence advancement and 15 days after. Foliar feeding of plants with organo-mineral fertilizer had a positive effect on the formation of berries and clusters, contributing to an increase in their mass. At the drug consumption rate of 5.0 l/ha and 7.0 l/ha, both the number of berries in a bunch and the weight of one berry significantly increased compared to the control. The use of organo-mineral fertilizer also contributed to bet-ter pollination and an increase in berries in bunches, which together contributed to an in-crease in yield, depending on the applied con-sumption rates, by 8.7‒11.6 %. Estimation of quality characteristics of berry juice during har-vesting showed its compliance with standard varietal conditions in all variants of the experi-ment, despite the significant differences in the mass concentration of sugars between the con-trol and variant 3 (7.0 l/ha). The acidity of berry juice differed insignificantly between the vari-ants and the control. When feeding plants with organo-mineral fertilizer, the growth activity of shoots significantly increased in all variants of the experiment compared to the control variant. An increase in the activity of growth processes led to a decrease in shoot maturation (73.2‒74.4 %) at all drug consumption rates compared to the control (84.9 %). However, the percentage of shoot maturation in all variants is high enough for successful overwintering of plants.

Novel application of HS-GC-IMS with PCA for characteristic fingerprints and flavor compound variations in NFC Chinese bayberry (Myrica rubra) juice during storage

The flavor fingerprint of NFC Chinese bayberry (Myrica rubra) juice treated by high hydrostatic pressure (HHP) was developed, and the volatile flavor compound variations formed during storage at 4 °C for 28 days were investigated by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) fingerprinting combined with principal component analysis (PCA). During the bayberry juice storage period, the HS-GC-IMS provided information on the characteristics and intensity of 52 volatile flavor compounds (ten terpenes, fifteen aldehydes, fourteen esters, nine alcohols, three ketones and one furan) and was used to observe the changes in flavor compounds in bayberry juice during storage. The results showed that the contents of (E)-2-hexenal, (Z)-3-hexen-1-ol, linalool and 6-methyl-5-hepten-2-one increased first with prolonged storage time. While the methyl caproate and methyl isobutyrate contents continued to decrease, the 3-pentanone, 2-methylbutanal and 2-methacrolein contents increased gradually. In addition, ethanol (note “alcohol”) and ethyl acetate (note “overripe”) were found to contribute to off-flavor accumulation. The visual plots for HS-GC-IMS and PCA had good consistency, and their combination was excellent for characterizing the aroma characteristics of bayberry juice from different storage periods. This work can provide useful knowledge for understanding the flavors of NFC Chinese bayberry during storage.

Comparison of high- and low- frequency thermosonication and carvacrol treatments of carrot juice: Microbial inactivation and quality retention

The current study evaluated the comparative effects of carvacrol (CRV) with low- (24 kHz, TS) or high- (861 kHz, HTS) frequency thermosonication on microbial inactivation and quality parameters of carrot juice. The combinations of mild heat, ultrasound and carvacrol proved to be synergistic against aerobic bacteria (AB), yeast and molds (Y&M) and were effective for improving quality characteristics of juice. The optimal condition was CRV+TS (13.3 W/mL, 2.6 µM, 52 °C, 40 min) and CRV+HTS (13.3 W/mL, 2.6 µM, 52 °C, 40 min), under these treatments, AB and Y&M were inactivated by 2.74±0.18 and 2.28±0.21 log, 4.71±0.00 and 2.40±0.09 log, respectively. Compared to CRV+TS at 52 °C, CRV+HTS could extend the shelf life of juice by 25 days at 6 °C, with lower microbial amount and higher sedimentation stability. Overall, this study demonstrated the potentials of the combined approaches based on thermosonication and carvacrol to produce juice with the desired microbiological safety, enhanced shelf life and excellent quality parameters.

Antimicrobial activity of peels and physicochemical properties of juice prepared from indigenous citrus fruits of Sylhet region, Bangladesh

Scientists are indeed fascinated by the pharmacologically important chemicals found in medicinal plants. Citrus fruits possess several curing agents for the prevention of diseases. Therefore, experiments were carried out to test the antibacterial activity of methanolic extracts of peels from various locally available citrus fruits such as citron (Citrus medica), satkora (Citrus macroptera) and adajamir (Citrus assamensis) against Bacillus spp. and E. coli using the disc diffusion method. Different physicochemical characteristics of fruit juice were also determined. Methanolic extract of satkora peel had the highest antibacterial activity of 2.2 and 2.6 cm while adajamir had the lowest antibacterial activity of 1.7 and 2.1 cm as ZOI against Bacillus spp. and E. coli, respectively. In the case of pH and total soluble solids (TSS), the three citrus varieties showed a small variation where satkora showed the highest total phenolic content (TPC), vitamin C content, and antioxidant activity than the others. Citrus fruits can be exploited as antibacterial and antioxidant ingredients in food and nutraceuticals, according to the findings of this study.

Pengaruh Konsentrasi Sukrosa Terhadap Karakteristik Minuman Probiotik Sari Buah Naga Merah (Hylocereus polyrhizus) Terfermentasi dengan Isolat Lactobacillus sp. F213

&#x0D; &#x0D; &#x0D; This research was aimed to determine the effect of sucrose on the characteristics of fermented red dragon fruit (Hylocereus polyrhizus) probiotic juice with Lactobacillus sp. F213 isolates and to determine the right concentration of sucrose that produced the best characteristics of fermented red dragon fruit probiotic juice. This research used a Completely Randomized Design (CRD) with a concentration of sucrose as treatments, which consisted of five levels: 0%, 3%, 6%, 9%, dan 12%. Each treatment was repeated 3 times to obtain 15 units of samples. The data of total LAB, total sugar, total acid, pH shown in the table and figures which analyzed descriptively. Sensory properties were analyzed by analysis of variance followed by Duncan Multiple Range Test if the treatment has a significant effect. The results showed that the addition of sucrose concentration can increase the total LAB, total sugar, total acid and decrease pH. Concentration of sucrose affected taste (hedonic), sour taste (score), sweet taste (score), and overall acceptance (hedonic). The 9% sucrose concentration produced the best fermented red dragon fruit probiotic juice with the characteristics of total LAB 10.05 log CFU/ml, total sugar 13.52%, total acid 0.21%, pH 3.98, the color and the aroma were preferred, with slightly sour and sweet taste were preferred, and overall acceptance was preferred.&#x0D; &#x0D; &#x0D;

Chemical characteristics of juice of mangrove apple (Sonneratia caseolaris) added with sugar

Jambi Province possesses mangrove species that grow along the waters of the Kuala Tungkal area, West Tanjung Jabung Regency. One of the species is the mangrove apple (Sonneratia caseolaris), locally known as pedada. The fruit of this plant has a fairly good nutritional content, such as 221.97 IU of vitamin A, 5.04 mg of vitamin B, 7.65 mg of vitamin B2, and 56.74 mg of vitamin C. Proximate analysis of mangrove apples reported that the fruit has 84.76% water content (NW), 8.4% ash content (GW), 4.82% fat (GW), 9.21% protein (GW), and 77.57% carbohydrate (GW). This study was carried out from May to July 2019, using a completely randomized design (CRD) with 6 treatments and 4 replications. In addition, the researcher applied a two-way ANOVA statistical analysis. Furthermore, the treatments studied were coded P1 (150 g of mangrove apple + 0% sugar), P2 (150 g of mangrove apple + 60% sugar), P3 (150 g of mangrove apple + 70% sugar), P4 (200 g of mangrove apple + 0% sugar), P5 (200 g of mangrove apple + 60% sugar), and P6 (200 g of mangrove apple + 70% sugar). 200 g of mangrove apple added with 70% sugar produced the best result. Based on chemical testing, mangrove apple contained 10.83% carbohydrates, 2.04% protein, 1.01% fat, 13.76% water, 0.07% ash content, 0.77% fiber, 36.96% vitamin C, 29.66% total sugar, and 90.10% antioxidant activity. Based on chemical characteristics, the addition of sugar on the mangrove apple juice provides a positive result in which the best formula is 200 g of mangrove apple added with 70% sugar.

Non‐thermal processing of black carrot juice using ultrasound: Intensification of bioactive compounds and microbiological quality

SummaryUltrasound is a developing technology used to enhance the quality properties of beverages. Influence of ultrasonic process (0, 4, 8 and 12 min at 24 kHz) on quality characteristics of non‐thermally produced black carrot juice throughout storing for 15 days at ambient temperature was investigated. An FTIR spectrophotometer was used to analyse chemical functional groups of the vegetable juice. Ultrasound increased phenolic content, ascorbic acid and antioxidant properties; however, pH, total soluble solids (°Brix), viscosity and turbidity of the samples under ultrasound treatment did not show significant changes. None of the samples showed a significant change in colour characteristics throughout storing. Also, microbial population of the specimens handled with ultrasound showed a considerable decrease. The FTIR diagram showed that the application of ultrasonic process intensified the peak of the compounds containing hydroxyl group (phenolic compounds). Also, scanning electron microscopy images showed a more irregular cell structure with more holes in the ultrasonically treated juices. Ultrasound could be deemed an emerging technology in beverage industries to enhance various quality characteristics of fruit juices using non‐thermal processing.

Investigation on taste-active compounds profile of brown sugar and changes during lime water and heating processing by NMR and e-tongue

Brown sugar contains large amount of taste-active compounds. However, the effect of lime water and temperature on brown sugar processing has not been systematically studied. Herein, the NMR and e-tongue were used to analyze the taste-active compounds and taste characteristics of sugarcane juice, syrup and brown sugar. The results showed that during the clarification stage, lime water decreased phenolic acids with simple structure, but increased sugars and umami amino acids, thus increasing the sweetness and umami of sugarcane juice. However, during the evaporation stage, both lime water and high-temperature heating accelerated the Maillard reaction and caramelization of the syrup. During the concentration stage, temperature had the greatest influence on the taste in the processing of brown sugar. Under vacuum heating, it could retain more sugars, amino acids, organic acids and phenols, thus increasing sweetness and umami; meanwhile, it could reduce color, thus reducing bitterness and astringency. These data indicate that the taste-active compounds and taste characteristics of brown sugar can be improved by membrane filtration (without lime water) and vacuum heating.

Sensory Evaluation of Blenderized Watermelon Juice With and Without the Rind by Children

ObjectivesWatermelon is high in fiber, vitamins, minerals, electrolytes, water and phytochemicals. The rind from watermelon is also rich in such nutrients. Among these health-promoting nutrients is L-citrulline, a non-essential amino acid, generally found in greater concentrations in the rind than in the flesh of the fruit. Watermelon rind also contains polyphenolic compounds including coumaric acid, vanillin, and 4-hydroxybenzoic acid. Despite its nutrient density, watermelon rind is often discarded. The purpose of the study was to examine the consumer acceptability of blenderized watermelon (WM) juice with rind. This study also compared the sensory characteristics of blenderized WM juice made with and without rind.MethodsTwenty overweight and obese children (age 12.8 ± 1.96 y, BMI 26.26 ± 4.51 kg/m2, 11 females and 9 males) completed a sensory evaluation of blenderized WM juice with and without the rind. Each sample was provided in a clear plastic portion cup with a randomly assigned number. Participants were instructed to rinse their mouth with water before beginning and between samples. For a triangle test, participants were asked to identify a different sample from three samples presented. Additionally, participants were asked to rate the color, smell, flavor, sweetness, mouthfeel, aftertaste, and acceptance of the two blenderized WM juice samples, with and without rind, using a 7-point hedonic scale.ResultsFourteen out of twenty participants (70%) identified the odd sample from the other two samples in the triangle test (P = 0.010). This indicates the majority of participants could correctly differentiate between the blenderized WM juice with rind and the one without it. Participants preferred the flavor (P = 0.031) and sweetness (P = 0.009) of the blenderized WM juice without the rind compared to the WM juice made with the rind. Regarding overall acceptance, the WM juice without rind had a greater acceptance score (5.05 ± 1.32) than that of the WM juice with rind (4.00 ± 1.30) (P < 0.001).ConclusionsThe blenderized WM juice without rind displayed significantly greater flavor, sweetness, and overall acceptance than the WM juice with rind. Thus, it is necessary to improve the sensory attributes of the WM juice with rind in order to make it more appealing as a nutrient-dense option for children.Funding SourcesNational Watermelon Promotion Board [#NWPB 19–20].

Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance

Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, more connected and demanding with products, more concerned with the management of the family budget, with the health, origin, and sustainability of food. The food industry over the last few years has shown remarkable technological and scientific evolution, with an impact on the development and innovation of new products using non-thermal processing. Non-thermal processing technologies involve methods by which fruit juices receive microbiological inactivation and enzymatic denaturation with or without the direct application of low heat, thereby lessening the adverse effects on the nutritional, bioactive, and flavor compounds of the treated fruit juices, extending their shelf-life. The recognition of the nutritional and protective values of fruit juices and fermented fruit beverages is evident and is attributed to the presence of different bioactive compounds, protecting against chronic and metabolic diseases. Fermentation maintains the fruit's safety, nutrition, and shelf life and the development of new products. This review aims to summarize the chemical and sensory characteristics of fruit juices and fermented fruit drinks, the fermentation process, its benefits, and its effects.

Influence of fruit maturity and lactic fermentation on physicochemical properties, phenolics, volatiles, and sensory of mulberry juice

Mulberry fruits harvested at commercial ripeness were sorted into five maturity groups (S1–S5) according to their density, and their juices were separately fermented at 37 °C for 36 h using Lactobacillus plantarum strain Lp-01. The physicochemical properties, phenolic profile, antioxidant activity, flavor profile, and sensory characteristics of mulberry juice (MJ) were then determined. The findings revealed that MJs were suitable matrices for LP-01 growth, particularly for MJ-S5 with a high content of phenolics, glucose, and fructose, with more than 12 log CFU/mL of viable counts and 19.64 mg/mL of lactic acid at the end of fermentation. Lactic acid bacteria (LAB) fermentation dramatically increased total phenolics, total flavonoids, and antioxidant capacities, while promoting anthocyanin transformation of MJs. Moreover, cyanidin-3-O-glucoside (C3G) was significantly decreased by LAB fermentation and negatively correlated with caffeic and chlorogenic acid contents (p＜0.05). Lp-01 fermentation enhanced the total aroma content and complexity of flavor, specifically in MJ-S5 which resulted in the total aroma content increased by 54.96 mg/L and 11 new flavor volatiles formation. Furthermore, MJ-S3 fermentation product was the most attractive for consumers. These results will be valuable in controlling of mulberries product quality precisely.

Changes on some quality characteristics of jujube juice with enzymatic hydrolysis prior to Lactobacillus plantarum fermentation

Changes on some quality characteristics of jujube juice with enzymatic hydrolysis prior to Lactobacillus plantarum fermentation

Characterization and optimization of Casimiroa (Casimiroa Edulis) fruit juice using Response Surface Methodology (RSM)

Background: Casimiroa edulis fruit is an underutilized seasonal fruit of Ethiopia, is a rich source of many medicinal and nutritional properties. The fruit is found in different parts of the country, Ethiopia. However, there is no clear research evidences of the fruits on post-harvest handling, preservation, processing, and value addition. Purpose of the study: The present study is aimed at the characterization, optimization of enzyme assisted casimiroa fruit juice clarification process based on selected quality parameters of the final product. Methodology: D-Optimal Mixture Design and RSM were used to investigate level of ingredients and the effects of independent variables on physicochemical composition, functional properties, mineral values and acceptability tests of casimiroa fruit juice. Graphical and numerical optimization were conducted to find the best variables conditions. Casimiroa fruit was treated at various enzyme concentrations (0.01-0.2%), incubation temperature (30-55oC) and incubation time (30-100 mini.) of treatment. A second order Central composite (CCD) was employed to identify the effect of independent variables on the final product. Results: In this study, a statistical significant difference (p &lt; 0.05) was observed within the process variables on nutritional profiles of casimiroa fruit juice. Furthermore, the enzyme treatment reduced the cloudy appearance of casimiroa fruit juice and improved the clarity of juice. The coefficient of determination, R2 values for the dependent variables were almost greater than 0.8. This study revealed that, clarity, viscosity, TSS, TA, pH, phenolic compounds, flavonoids, β-carotene, ascorbic acid, Na, K, Ca, Fe, Zn, P and overall acceptability were significantly (p &lt; 0.05) correlated to incubation temperature, incubation time and enzyme concentration. Incubation time and enzyme concentration were the most important factors affecting the characteristics of the casimiroa fruit juice as it exerted a highly significant influence (p &lt; 0.05) on the dependent variables. Conclusion: In conclusion, enzyme-treatment improves qualities of fruit juice and the overall optimization suggests that enzymatic-treated juice made with 75% fruit pure, 21.25% water, 2.63% sugar and 1.13% citric acid with process variables of incubation temperature (44.01oC), incubation time (62.74 min.) and enzyme concentration (0.2%), respectively achieved the best formulation for this combination of variables with a desirable of 0.9029.