Cherry Juice Research Articles

Acute Ingestion of Montmorency Tart Cherry Reduces Serum Uric Acid but Has no Impact on High Sensitivity C-Reactive Protein or Oxidative Capacity.

Tart cherries are particularly high in anthocyanins and are believed to have many health benefits, including reducing inflammation and oxidative stress. However, comparison between dosages and formulations are lacking. Forty-eight participants were randomly allocated to one of six experimental treatment groups where they ingested tart cherry or placebo in either juice (240ml per bottle) or powdered capsule form (480mg per capsule) once or twice daily for 48h and markers of inflammation (uric acid (UA), high-sensitivity C-reactive protein (hsCRP)) and oxidative capacity (plasma oxygen radical absorbance capacity (ORAC)) were measured. There was a group x time interaction for UA (p= 0.02), which declined up to 24h post ingestion for a single capsule dose, up to 8h for a two capsule dose, and up to 2h for a single juice dose. There was an increase in UA from 8h until 48h post ingestion in a single juice dose. Overall, there was an average 8% decrease in UA. There was no significant change over time in hsCRP (p= 0.64) or ORAC (p= 0.42) or between groups in hsCRP (p= 0.47) or ORAC (p= 0.21). Our data indicates tart cherry ingestion can transiently decrease UA and not maintained with continued supplementation. Additionally, there were differences in formulations and doses indicating a single powdered capsule is most effective for lowering UA suggesting capsules may be used by those who do not enjoy the taste of tart cherry juice. This study was registered at ClinicalTrials.gov , NCT04497077, 7/29/2020, retrospectively registered.

Effects of a tart cherry (Prunus cerasus L.) phenolic extract on Porphyromonas gingivalis and its ability to impair the oral epithelial barrier.

Periodontal diseases, including gingivitis and periodontitis, are a global oral health problem. Porphyromonas gingivalis, a key pathogen involved in the onset of periodontitis, is able to colonize the subgingival epithelium and invade the underlying connective tissue due to the contribution of cysteine proteases known as gingipains. In this study, we investigated the effects of a phenolic extract prepared from tart cherry (Prunus cerasus L.) juice on the growth, adherence, and protease activity of P. gingivalis. We also assessed the protective effect of the tart cherry extract on the disruption of the oral epithelial barrier induced by P. gingivalis. The tart cherry extract that contains procyanidins and quercetin and its derivatives (rutinoside, glucoside) as the most important phenolic compounds attenuated P. gingivalis growth, reduced adherence to an experimental basement membrane matrix model, and decreased the protease activities of P. gingivalis. The tart cherry extract also exerted a protective effect on the integrity of the oral epithelial barrier in an in vitro model infected with P. gingivalis. More specifically, the extract prevented a decrease in transepithelial electrical resistance as well as the destruction of tight junction proteins (zonula occludens-1 and occludin). These results suggest that the tart cherry phenolic extract may be a promising natural product for the treatment of periodontitis through its ability to attenuate the virulence properties of P. gingivalis and curtail the ability of this pathogen to impair the oral epithelial barrier.

Nutraceuticals for Sleep Disorders.

Sleep is considered as one of the most important aspects for maintaining a healthy life. For a person to function normally, at least 6-8 hours of sleep daily is necessary. Sleep not only affects our mood, but also regulates the efficiency of work done. Many complications arise due to inadequacy of sleep. The unhealthy food and lifestyle choices have made us more prone to sleep disorders. The medications used for the treatment of sleep disorders are mainly habit forming and have tendencies of withdrawal symptoms. This inadequacy in medication has lead to search for newer, better options. The field of nutraceuticals fits apt for treating such disorders. The quality of being non-toxic, non-habit forming, and being practically more efficient has had made it an excellent option. Nutraceuticals make use of food or part of food for the treatment or to prevent any disease. Remarkable positive effects of nutraceuticals like Caffeine, Chamomile, Kava kava, Cherries and Cherry juice, L tryptophan, Valerian, Vitamin D, Marijuana, melatonin, Lemon balm had been mentioned in the treatment of sleep disorders. The present review gives a general overview of nutraceuticals and discusses their use in sleep disorders.

Broad Spectrum Polyphenol Supplementation from Tart Cherry Extract on Markers of Recovery from Intense Resistance Exercise

BackgroundTart cherry supplementation has been shown to enhance recovery from strenuous exercise due to its antioxidant properties. The majority of these studies used tart cherry juice, with a significant calorie content. The primary purpose of this study was to assess whether powdered tart cherry extract with minimal calorie content reduces oxidative stress and enhances recovery following intense resistance exercise.MethodsThirteen men (mean age: 26.2 ± 5.3 years; height: 184.3 ± 8.2 cm; weight: 92.9 ± 15.6 kg) performed a demanding resistance exercise protocol consisting of 6 sets of 10 repetitions of barbell back squat with 80% 1RM. The protocol was performed once following 7 days of 500 mg of tart cherry extract and once following placebo. Serum protein carbonyl (PC) content, creatine kinase activity (CK) and creatine kinase myocardial band content (CK-MB) were used to assess oxidative stress, skeletal and cardiac muscle damage respectively. Muscle soreness was assessed by visual analog scale. Physical performance was measured by countermovement jump power and handgrip dynamometer strength.ResultsThere was a significant increase in PC in the placebo (PL) condition when compared to the Tart Cherry (TC) condition at Immediate Post (IP) (PL: 0.4 ± 0.3 vs. TC: − 0.4 ± 0.2 nmol∙mg− 1; p < 0.001), 1 h (PL: 0.3 ± 0.3 vs. TC: − 0.7 ± 0.3 nmol∙mg− 1; p < 0.001) and 24 h (PL: 0.1 ± 0.4 vs. TC: − 0.3 ± 0.5 nmol∙mg− 1; p = 0.010). There was a significant increase in CK activity in PL when compared to the TC at IP (PL: 491.1 ± 280 vs. TC: 296.3 ± 178 U∙L− 1; p = 0.008) and 3 h (PL: − 87 ± 123 vs. TC: 43.1 ± 105.3 U∙L− 1; p = 0.006). There was a significant (p = 0.003) increase in CKMB concentration in PL when compared to the TC (PL: 21.6 ± 12.4 vs. TC: − 0.3 ± 11.8 ng∙ml− 1; p = 0.006) at 1 h post. There was a significant increase in handgrip strength in TC when compared to PL (PL: − 2 ± 5.1 vs. TC: 1.7 ± 3 kg; p = 0.017) at 24 h post.ConclusionsThis study demonstrated that tart cherry extract reduced oxidative stress and markers of muscle and cardiac damage following intense resistance exercise. This occurred along with a prevention of the decrease in handgrip strength seen following the intense exercise protocol, indicating a potential reduction in central fatigue. These benefits were seen with minimal energy intake.

The effects of acute beetroot juice supplementation on lower and upper body isokinetic strength of the wrestlers

Background and objective: Peak torque, as measured by the gold standard method of isokinetic dynamometry, is affected by consumed of dietary nitrate (NO3−) in the form of beetroot juice (BRJ). The increasing strength performance effect of BRJ has also started to arouse interest in combat sports. This study aims to investigate the effects of acute dietary nitrate supplementation on lower and upper body isokinetic strength of trained Greco-Roman wrestlers.Materials and methods: The study is a double-blind, randomized, crossover design in which eight trained male Greco-Roman wrestlers (21.87 ± 2.3 years; height 176.87 cm ± 4.1 cm; body weight 76.75 kg ± 5.4 kg) consumed beetroot juice (140 mL) or placebo (140 mL, cherry juice with lemon juice) 150 min before performing isokinetic strength. Participants performed knee extensors and flexors and shoulder internal and external rotator isokinetic strength test (in the dominant limbs) concentrically at 60◦ with by Cybex device (Cybex NORM®, Humac, CA, USA). The same trial procedure was repeated with the other supplement (BRJ or Placebo) in a second testing session five days later. BRJ and Placebo trials' isokinetic strength values were compared with parametric testing (paired sample T-test).Results: Although there was a significant difference in peak torque of shoulder internal and external rotator values in favor of BRJ (P < 0.05), there was no significant difference in the knee strength test. Additionally, all average isokinetic strength values were significantly increased in the BRJ trial (P < 0.05).Conclusions: These results suggest that BRJ can be used as an ergogenic effect for improving strength values in Greco-Roman wrestling.

Antioxidant activity of fruits of Cerasus vulgaris Mill. species in the area of Nakhchivan Autonomous Republic

The percentage of free radical neutralization of fruit juice of Cerasus vulgaris Mill. grown in the Nakhchivan Autonomous Republic studied in this article. Flavonoids and polyphenolic compounds have been studied in plant extracts. The antioxidant activity of fruit juice was determined by the 2,2-diphenyl-1-picrylhydrazyl method. The free radical neutralization activity of cherry juice was calculated as a percentage and the result had been 84,3 ± 0,2. Thus, it is clear from the experiments that cherries grown in Nakhchivan have a high antioxidant activity. The article also studied the distribution of the species in the regions of the AR and the results are shown in the graph. Cherries are grown more in Shahbuz (27,3%) and Ordubad (22,3%) regions. 66,7% of the gene fund of cherries grown in the Nakhchivan Autonomous Republic are local varieties, 33,3% are introduced varieties.

Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural

Abstract Impacts of pulsed electric fields (PEF) on physicochemical properties, bioactive compounds, and furfural and hydroxymethylfurfural (HMF) formations were quantified for sour cherry juice (SCJ). pH, titratable acidity (TA), total soluble solids (TSS), a*, b*, chroma, and total monomeric anthocyanin content (TMAC) were not significantly affected by 0–0.0341 J/L. The initial total antioxidant capacity (TAC) significantly rose with all the PEF treatments but initial citric, malic, fumaric, oxalic, succinic (−)-epicatechin, ferrulic, gallic, luteolin, p-coumaric, and o-coumaric acids, Cy-3-sop, and Cy-3-glu did not significantly degrade with no formations of furfural and HMF. The best-fit regression models explained 60.1, 39.7, and 36.3% of variation in TAC, TMAC, and TSS, respectively. Frequency exerted a greater impact than did electric field strength (EFS) on TA, pH, TSS, total color difference (TCD), hue, chroma, TMAC, TAC, sinapic, oxalic, quinic and tartaric acids, Cy-3-glu-rut, and furfural formation. 350.9 µs, 6.78 kV/cm, and 98 Hz were pointed as optimal settings.

Development of lactic acid fermented, probiotic sour cherry juice

AbstractNowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumer health, have increased. Several studies have proved that fruit juices can become a suitable carrier or medium for probiotic organisms. Therefore, the aim of our study was to investigate the possibility of the probiotication of sour cherry juice (SCJ) by fermentation with probiotic starter culture. During the fermentation 9 Lactobacillus strains were used and Újfehértói fürtös sour cherry species as raw material. To reach the recommended probiotic cell count we investigated the pH adjustment, supplementation of nutrients, the effect of dilution, and strain adaptation to SCJ. In our study the properties of the strains – such as reproduction and metabolism – and its effect on the raw material were investigated. A significant difference was observed between the number of viable cells of certain Lactobacillus strains, that is important in point of view of the development of probiotic-containing products. Furthermore, the lactic acid fermented SCJ can enhance the polyphenol content and antioxidant activity to promote the health of consumers.

Tart cherry juice consumed daily for 4 weeks does not impair or exacerbate biomarkers of metabolic function in at‑risk overweight and obese subjects: A randomized, crossover pilot study

Tart cherry juice consumed daily for 4 weeks does not impair or exacerbate biomarkers of metabolic function in at‑risk overweight and obese subjects: A randomized, crossover pilot study

Novel SWCNT-hybrid nanomaterial functionalized with subphthalocyanine substituted asymmetrical zinc (II) phthalocyanine conjugate: Design, synthesis, characterization and sensor properties for pesticides

The novel asymmetric zinc (II) phthalocyanines containing one ethyloxy azido and three iodine (Iodo-Pc) or subphthalocyanine (SubPc-Pc) groups were designed and synthesized for the first time. These novel phthalocyanines were chemically characterized by common spectral methods such as FT-IR, UV–vis, 1H-NMR, 13C-NMR and MALDI-TOF mass spectroscopy and elemental analyses as well. Furthermore, a novel hybrid carbon nanomaterial (SWCNT-SubPc-Pc) bearing subphthalocyanine substituted zinc (II) phthalocyanine conjugate on the single walled carbon nanotube (SWCNT) surface was also prepared via azide-alkyne Huisgen cycloaddition (click) reaction. This novel hybrid carbon nanomaterial was chemically characterized by UV–vis, FT-IR and Raman spectroscopies. The thermal behaviour of the prepared SWCNT-SubPc-Pc was characterized by thermogravimetric analysis. Surface morphologies of the hybrid material were also investigated by scanning and transmission electron microscopies. SWCNT-SubPc-Pc hybrid nanomaterial was successfully modified on glassy carbon electrode (GCE) by using drop cast method. Then, the GCE/SWCNT-SubPc-Pc electrode was tested as pesticide sensor via electrochemical methods. The electrochemical responses were recorded using differential pulse (DPV) and cyclic voltammetries. The modified electrode acted as selectively to methyl parathion among the used pesticides (methyl parathion, acetamiprid and chlorantraniliprole). The electrochemical sensor behaviour exhibited a broad linear range (2.5 nM and 3.75 × 10−8 M) and low detection limit (1.78 nM) for methyl parathion. Moreover, high performance liquid chromatography was used to validate the results obtained from orange and cherry juice samples with respect to the DPV results.

Glycemic Index of lentil- and cherry-based sport nutrition products for endurance athletes

Summary Objective Endurance athletes may benefit from consuming foods low in glycemic index (GI) before sport performance. Foods such as lentils and tart cherries have a very low GI, but processing these ingredients into products that can easily be consumed before performance may affect their GI. The study determined whether processing lentils into a sports nutrition bar and tart cherries into a drink affected the glycemic index. Methods Using a randomized counterbalanced design, we compared the GI of a lentil-based sports nutrition bar (n = 10) to two versions of a popular sports nutrition bar (i.e. Power Bar Harvest and Power Bar Recovery, n = 9) in young, healthy individuals. We then evaluated the GI of raw tart cherries and juice from tart cherries in another group of young healthy individuals (n = 7). Results The lentil-based sports nutrition bar had a lower GI than the other bars (i.e. 45 ± 17 versus 55 ± 13 and 55 ± 14 for the lentil bar, Power Bar Harvest and Power Bar Recovery, respectively; p 0.05). Conclusions A sports nutrition bar with lentils as a main ingredient or cherry juice offer low GI carbohydrate options for endurance athletes.

Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice.

Cornelian cherries are red fruits which can be considered as a valuable dietary source of antioxidant biologically active compounds, especially anthocyanins. The purpose of the present study was to investigate the anthocyanins degradation process in Cornelian cherry juice supplemented with different sweeteners. Four formulations of Cornelian cherry juice were prepared using different sugars (sucrose, fructose) or artificial sweeteners (aspartame and acesulfame potassium). The obtained juices were stored at three distinct temperatures (2 °C, 25 °C, and 75 °C) in order to evaluate the effects of the sweetener and storage conditions on the pigment stability. The rate constants (k) and the half time values (t1/2) of the degradation processes were determined. The highest stability was observed for the anthocyanins from the unsweetened juice stored at 2 °C (k = 0.5·10−3 h−1), while the most accelerated degradation was registered for the fructose sweetened juice stored at 75 °C (k = 91.65·10−3 h−1). The presence of the different sweeteners in the Cornelian cherry juice affects their pigment stability during storage. The highest change in the retention of anthocyanins was determined by the presence of fructose, while acesulfame potassium had the less deleterious effect.

Impact of increasing concentration of tart and sweet cherries juices concentrates on healthy mice gut microbiota

AbstractCherries are an excellent source of dietary polyphenols and are marketed as sports and health dietary supplements. However, there are still limited direct evidence for their purported nutritional and health benefits. Gut microbiota modulation ought to be tested because most polyphenols reach the colon where they undergo microbial metabolization to bioactive and bioavailable metabolites. In the present study, varying dilutions of three concentrate cherries juices, Montmorency tart cherry juice, Balaton tart cherry juice, and sweet cherry juice, were examined to determine their potential effect on the murine gut microbiota composition. Forty‐five mice were randomly assigned to three different groups. Each group received an increased concentration of its assigned juices (1/20, 1/15, 1/10, 1/7, and 1/4 [v/v]) every 5 days for 25 days. Fecal samples were collected after each concentration change for microbiota characterization by high‐throughput 16S rRNA gene sequencing using Illumina Miseq. The results revealed consistent gut microbiota modulation based on concentration regardless of the juice type, but not in a true dose‐dependent manner. The two median concentrations and the two highest were significantly different from each other and from the baseline and lowest concentration. Increasing cherries consumption consistently resulted in significant increase of the relative abundance of Barnesiella and Akkermansia, whereas Bacteroides abundance was negatively correlated with the concentration of the juice. Overall, we demonstrate that cherries induce a beneficial modulation of the murine gut microbiota, and that amounts of fruits consumed need to be considered to devise appropriate health and nutrition studies.

Profiles of Sugar and Organic Acid of Fruit Juices: A Comparative Study and Implication for Authentication

A comparison of sugar and organic acid profiles among different fruit juices (including apple, pear, peach, grape, sweet cherry, strawberry, and blueberry with various varieties) was performed to assess the possibility for authentication coupled with chemometrics. It was found that the distribution of each sugar and organic acid in juices showed some specific characteristics related to fruit species, despite the fact that great differences in the content existed among different varieties. Sucrose was the most abundant sugar in peach juice, accounting for 58.26–77.11% of the total sugar content. However, in grape, blueberry, and sweet cherry juice, glucose and fructose were the predominant sugars. Pear juice contained the highest level of sorbitol, which contributed to 15.02–43.07% of the total sugar content. Tartaric acid was detected only in grape juice among the seven species of fruit juice, with a proportion of 57.95–89.68% in the total acid content. Malic acid was the predominant organic acid in apple and sweet cherry juice, accounting for 69.92–88.30% and 97.51–98.73% of the total acid content of each species. Citric acid was the predominant organic acid in strawberry and blueberry juice, which contributed to 62.39–83.73% and 73.36–89.56% of the total acid content of each species. With the aid of principal component analysis and linear discriminant analysis (LDA), the juice samples could be successfully classified according to fruit species by using the sugar and/or organic acid composition as analytical data. Combination of sugar and organic acid composition gave the best differentiation of these seven species of juices, with a 100% correct classification rate for both the original and the cross-validation method in LDA. Adding malic/citric into the dataset of the organic acid content may also improve the differentiation effect. Furthermore, the adulteration of sweet cherry juice, blueberry juice, raspberry juice, and grape juice with apple juice, pear juice, or peach juice could also be distinguished from their corresponding pure juices based on sugar and organic acid composition by LDA.

Rheological behavior of sour cherry juices concentrated by ohmic and conventional evaporation processes under vacuum

In this study, sour cherry juice was evaporated up to 65% total soluble solid content (TSSC) under vacuum (25 kPa) by ohmic-assisted vacuum evaporation (OAVE) and vacuum evaporation (VE). The effects of voltage gradients (10–14 V/cm) on the rheological behavior of sour cherry concentrates having different TSCC (30%–65%) were determined, and compared with those of VE. In general, the shear stress increased as the shear rate increased for all concentrations. Since the statistical error values of Power Law and Newton models were similar (p > .05), the most appropriate model describing the rheological behavior was chosen as Newton model being more nominative and mathematically simpler. The viscosity of concentrates (30%–65%) varied in the range of 0.003–0.119 Pa.s. The increase in the viscosity values depending on TSSC during evaporation was similar for both processes. Thus, OAVE could be beneficial alternative method to VE for the purpose of producing fruit juice concentrates having similar rheological properties. Practical applications It is an alternative evaporation method in the literature in recent years by integrating ohmic heating into the evaporation process. However, in order for the ohmic evaporation process to be an alternative, it is necessary to provide qualities of fruit juices similar to or better than the vacuum evaporation process. One of the most important features for the transportation of fruit juices in industrial transport lines is rheological properties. In this study, it is important to determine that the consistency of the product resulting from the use of ohmic heating support in evaporation does not differ from the conventional method. The data obtained in this publication will constitute an important data infrastructure for scaling OAVE operation to industrial systems as an alternative.

Effects of short-term continuous Montmorency tart cherry juice supplementation in participants with metabolic syndrome.

Metabolic Syndrome (MetS) augments the incidence of cardiovascular disease by two-fold and type II diabetes mellitus by five-fold. Montmorency tart cherries are rich in phytochemicals shown to improve biomarkers related to cardio-metabolic health in humans. This study aimed to examine cardio-metabolic responses after 7-days Montmorency tart cherry juice (MTCJ) supplementation and also acute on short-term supplementation responses to a single bolus, in humans with MetS. In a randomised, single-blind, placebo-controlled, crossover trial, 12 participants with MetS (50 ± 10years; 6M/6F), consumed MTCJ or placebo (PLA) for 7days. Blood-based and functional cardio-metabolic biomarkers were measured pre- and post-supplementation, and acute responses measured pre-bolus and up to 5h post-bolus on the 7th day. 24-h ambulatory systolic (P = 0.016), diastolic (P = 0.009) blood pressure and mean arterial pressure (P = 0.041) were significantly lower after 7-days MTCJ supplementation compared to PLA. Glucose (P = 0.038), total cholesterol (P = 0.036), LDL (P = 0.023) concentrations, total cholesterol:HDL ratio (P = 0.004) and respiratory exchange ratio values (P = 0.009) were significantly lower after 6-days MTCJ consumption compared to PLA. This study revealed for the first time in humans that MTCJ significantly improved 24-h BP, fasting glucose, total cholesterol and total cholesterol:HDL ratio, and also lowered resting respiratory exchange ratio compared to a control group. Responses demonstrated clinically relevant improvements on aspects of cardio-metabolic function, emphasising the potential efficacy of MTCJ in preventing further cardio-metabolic dysregulation in participants with MetS. Registered at clinicaltrials.gov (NCT03619941).

Montmorency tart cherry juice does not reduce markers of muscle soreness, function and inflammation following professional male rugby League match-play

Rugby League (RL) match-play causes muscle damage, inflammation and symptoms of fatigue. To facilitate recovery, nutritional interventions are often employed, including Montmorency cherry juice (MC). We assessed the effects of MC on recovery following RL match-play in eleven male professional RL players who played in two matches (7-days apart) with MC or placebo (PLB) supplemented for 5-days pre-match, matchday and 2-days post-match. Blood was collected 48h pre-match, half-time, within 30-mins of full-time and 48h post-match to assess Interleukin concentrations (IL-6, −8 −10). Self-reported sleep, fatigue, mood, stress, and muscle-soreness were assessed 24h pre and 24 and 48h post-matches with muscle function assessed 48h pre and 48h post-match. No differences in distance covered (6334 ± 1944 Vs 6596 ± 1776m) and total collisions (28 ± 11 Vs 29 ± 13) were observed between both matches. There was a small albeit significant increase in IL-6, −8 and −10 concentrations pre to post-match in both PLB (IL-6: 0.83 ± 0.92 Vs 2.91 ± 1.40, IL-8: 2.16 ± 1.22 Vs 3.91 ± 1.61 and IL-10: 2.51 ± 2.14 Vs 0.61 ± 0.50 pg.mL−1) and MC groups (IL-6: 0.53 ± 0.53 Vs 2.24 ± 1.73, IL-8: 1.85 ± 0.96 Vs 3.46 ± 1.12 and IL-10: 0.48 ± 0.50 Vs 2.54 ± 2.10 pg.mL−1), although there were no significant differences between groups (P<0.05). Likewise, there was a small but significant increase in muscle soreness (P=0.01) and reduction in CMJ (P=0.003) with no significant differences between groups. No significant changes in sleep, fatigue or mood (P>0.05) were observed pre to post-match or between groups. These data suggest MC does not affect the modest changes observed in cytokine responses and markers of recovery from RL match-play. Keywords: Team Sport, Nutrition, Performance, Recovery

The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factors

In the present study, ohmic and conventional heating methods were applied to concentrate sour cherry juice. The heating rate of ohmic method increased ten-fold compared with conventional heating. The temperature gradient showed a 1.5 °C difference between the temperatures of the medium in the vicinity of the two electrodes. The electrical conductivity of sour cherry juice at voltage levels of 30–50 V ranged from 0.70 to 2.52 S/m. The higher values belonged to the end of the process and lower voltages. Acidity measurement showed no significant difference among the applied voltages in ohmic heating with the exception of 35 V. The effect of conventional heating on the color change of sour cherry juice was more than that of ohmic heating. • In sour cherry concentration by ohmic heating, a different temperature profile was detected near two electrodes. • The electrical conductivity had an increasing trend with moisture content at low applied voltage even near boiling point. • In terms of processing time and color changes (ΔE), higher voltages of ohmic heating can be recommended. • There were no significant differences among voltages of ohmic heating in terms of color parameters of “b” and “L”, and ΔE.

The investigation and optimization of two combined pasteurization methods of ultrasonic‐pulse electric field and hydrodynamic‐pulse electric field on sour cherry juice using RSM‐TOPSIS

In this research, sour cherry juice (SCJ) was treated using a combination of the Ultrasound-Pulsed electric field (UP) wave and Hydrodynamic-Pulsed electric field (HP) systems. The main objective of this study was to investigate the effect of the combination of the pulsed electric field, ultrasonic wave, and hydrodynamic as new non-thermal technologies on the inactivation of microorganisms, energy changes in one cycle of E. coli inactivation, and the quality of SCJ. The range of experimental conditions was as follows: electrical field intensity: 5–10 kV/cm, electric field time: 5–35 s, ultrasound power: 100–200 W, ultrasonic exposure time: 3–5 min, and hydrodynamic exposure time: 3–9 min. The results of the treatments indicated that the combination methods maintained the total phenolic content, anthocyanins, and vitamin C compared to the conventional method. By TOPSIS, a comparison between two combination methods showed that the pasteurization with UP performed better than the HP method. Practical applications One of the most effective ways for the utilization of nutritional benefits of fruits is to use their extracts or juices. Also, to kill any harmful bacteria, most juices thermally are pasteurized. Where such treatments often lead to a substantial decrease in their quality (vitamins, phenolics, anthocyanins, etc.). For this goal, researchers are following up on new methods to dispel the adverse effects of thermal pasteurization. The present research aimed to assay the simultaneous effect of the ultrasonic-AC electric field and hydrodynamic-AC electric field to eliminate microorganisms and preserve the quality of SCJ. The current research recommends a novel and combined method for SCJ pasteurization and this method can benefit the food industry.

The Effects Of Beetroot And Tart Cherry Supplementation On Repeated Sprint Performance

PURPOSE: In recent years, sports supplements have been of interest to athletes as a possible way to increase performance. Two supplements of high interest are beetroot (BR) and tart cherry (TC) juice. BR is known to have an ergogenic effect due to its high nitrate contents, helping to vasodilate blood vessels in times of low oxygen availability. TC is known for its anti-oxidative and anti-inflammatory properties, which is shown to benefit athletes as well. Therefore, this study aimed to investigate whether beetroot and tart cherry supplementation would improve repeated sprint performance in healthy individuals. METHODS: Using a randomized cross-over, double-blind, placebo-controlled design, 12 healthy individuals ( 4 females and 8 males, 24.4 ± 2.7 years) were consumed BR, TC, and placebo capsules separately to determine the effects of these supplements on repeated sprint cycling performance. Participants completed a baseline sprint test, including a 5-minute warm-up, followed by six 10 second sprints (6x10) interspersed by a minute passive recovery. Participants received capsule contained 500mg of powder. In total, 2000mg of BR, TC, and placebo were separately consumed for four days prior to testing day. Peak power (W) and average power (W) were measured using Monark bike instrument data. Blood pressure was taken before and following the test. Lactate testing was done prior to the test, immediately after, as well as 10 minutes following the cycling sprint protocol. RESULTS: Results showed that the average power was significantly higher in BR (491.5±78 W) and TC (497±82 W) against PL (477±90 W), while no difference was found between BR and TC conditions. Furthermore, the lactate level at 10 minutes following the test was significantly lower in BR (10.3±0.67 mmol/l) versus TC (11.08±1.23 mmol/l) and PL (11.6±1.12 mmol/l) conditions. There was no significant difference among TC, BR, and PL on peak power. CONCLUSIONS: Our results indicate that while BR and TC supplementation both improved performance at the 10-s repeated cycling sprint, this improvement was only accompanied by differences in lactate levels after the protocol in response to BR supplementation.