Juice Components Research Articles

Evaluating the effect of food components on the digestion of dietary nucleic acids in human gastric juice in vitro.

Nucleic acids (NAs) were recently shown to be digested by pepsin in vitro; however, NAs digestion in human gastric juice in vivo is more complicated because of the complex gastric environment and ingestion of other food components. The purpose of this study was to investigate the digestibility of NAs in real human gastric juices after ingestion of other food components. As a result, DNA digestion was not affected when carbohydrates, proteins, and metal elements were ingested within the recommended dietary intake levels. Separately, protein exerted an inhibitory effect on DNA digestion when the mass ratio of protein:DNA was greater than 40:1. DNA exists in the nucleoprotein, which is closer to the state of DNA in real food, and was digested efficiently in human gastric juice. Meanwhile, DNA digestion was rarely affected even when the concentrations of monovalent ion (Na+) and divalent ions (Mg2+) were as high as 500 and 100 mM, respectively, and high concentration of Mg2+ ranged from 20 to 100 mM accelerated the digestion. In particular, short-stranded DNA (<100 nt) and miRNAs (19 ~ 25 nt) were not obviously degraded in human gastric juice. In conclusion, dietary NAs were digested efficiently and were not affected by other food components in human gastric juice, which may facilitate further digestion and utilization of DNA in the intestinal tract.

Rapid detection of thiabendazole residues in apple juice by surface-enhanced Raman scattering coupled with silver coated gold nanoparticles

In recent years, the excessive use of pesticides has posed significant hazards to the ecological environment and human health in the pursuit of high crop yields. In this work, we developed a simple, sensitive, and eco-friendly approach for rapid detection of thiabendazole in apple juice using surface-enhanced Raman scattering (SERS) coupled with silver-coated gold nanoparticles (Au@Ag NPs). The developed Au@Ag NPs exhibited excellent sensitivity, allowing for the detection of thiabendazole in standard solutions at a minimum concentration of 50 ng/mL. Furthermore, two sample preparation methods were compared for detecting thiabendazole in apple juice. As the direct detection method for SERS analysis failed to detect thiabendazole at levels below the maximum residue limit based on the Chinese standard (3000 ng/mL), the effects of main matrix components in apple juice on the detection of thiabendazole were further investigated. The results revealed that both sugars and organic acids in apple juice interfered with the SERS measurement to varying degrees. Consequently, we optimized the QuEChERS method for sample preparation and achieved a higher sensitivity with a minimum detectable concentration of 250 ng/mL, a limit of detection of 0.06 mg/L and the recoveries of spiked samples were ranged from 80.2 % to 108.6 %. This study demonstrated the feasibility of proposed SERS method for pesticide residue analysis, addressing the need for food safety monitoring.

Interplay of egg white gel pH and intragastric pH: Impact on breakdown kinetics and mass transport processes

Egg white gels have been utilized as a model system to study protein breakdown kinetics based on physical and biochemical breakdown processes during in vitro gastric digestion. Additionally, the impact of regulating intragastric pH on the breakdown kinetic processes was investigated. The present study evaluated the impact of gel pH (based on the pH of protein dispersion prepared at pH 3, 5 and 7.5) and intragastric pH regulation (with or without adjustment to pH 2 during in vitro gastric digestion) on the effective diffusion of gastric juice components (water and HCl), gel softening kinetics during gastric digestion, microstructural analysis using micro- computed tomography and protein hydrolysis in the liquid and solid fraction of egg white gel digesta. Egg white gels were subjected to 30 s oral digestion and 15, 30, 60, 120, 180 or 240 min gastric digestion in a static in vitro gastric digestion model, with or without gastric pH adjustment to pH 2. The gel pH affected all the properties measured during gastric digestion and each gel pH represented a specific driving mechanism for protein breakdown. A lower gel pH (pH 3) demonstrated a higher diffusion of moisture and acid, resulting in faster softening (p < 0.05). An intermediate pH (pH 5) showed greater protein–protein interactions due to the proximity to the isoelectric point of egg white proteins, resulting in very slow softening during digestion (p < 0.05), and a higher pH (pH 7) resulted in higher acid diffusion, intermediate gel hardness and very slow softening kinetics (p < 0.05). The gastric pH adjustment during digestion of egg protein gels affected (p < 0.05) the equilibrium moisture and acid contents as well as protein hydrolysis. The study confirmed that there is an interplay between initial gel pH and the intragastric pH which affected the breakdown kinetics of egg white gels during the gastric digestion process.

Driver Mutations of Pancreatic Cancer Affect Ca2+ Signaling and ATP Production.

Glandular pancreatic epithelia of the acinar or ductal phenotype may seem terminally differentiated, but they are characterized by remarkable cell plasticity. Stress-induced trans-differentiation of these cells has been implicated in the mechanisms of carcinogenesis. Current consensus links pancreatic ductal adenocarcinoma with onco-transformation of ductal epithelia, but under the presence of driver mutations in Kras and Trp53, also with trans-differentiation of pancreatic acini. However, we do not know when, in the course of cancer progression, physiological functions are lost by mutant acinar cells, nor can we assess their capacity for the production of pancreatic juice components. Here, we investigated whether two mutations-KrasG12D and Trp53R172H-present simultaneously in acinar cells of KPC mice (model of oncogenesis) influence cytosolic Ca2+ signals. Since Ca2+ signals control the cellular handling of digestive hydrolases, any changes that affect intracellular signaling events and cell bioenergetics might have an impact on the physiology of the pancreas. Our results showed that physiological doses of acetylcholine evoked less regular Ca2+ oscillations in KPC acinar cells compared to the control, whereas responses to supramaximal concentrations were markedly reduced. Menadione elicited Ca2+ signals of different frequencies in KPC cells compared to control cells. Finally, Ca2+ extrusion rates were significantly inhibited in KPC cells, likely due to the lower basal respiration and ATP production. Cumulatively, these findings suggest that driver mutations affect the signaling capacity of pancreatic acinar cells even before the changes in the epithelial cell morphology become apparent.

Prospects of Rhubarb Juice Production and Utilization

The review is devoted to the nutritional significance and prospects of garden rhubarb (Rheum rhabarbarum L.) utilization in food industry. High yield of juice reaching 90% and the ability to complex rhubarb stems processing for juice production and pectin extraction from rhubarb stem pomace are empathized. Rhubarb stems pomace recorded up to 21-23 % of pectin, which is significantly higher than in natural industrial sources of pectin. Medicinal value of rhubarb juice is discussed: antioxidant, anti-inflammatory, anti-carcinogenic, cardioprotective and anti-diabetic properties are indicated. Examples of high antioxidant content and unique organic acids composition of rhubarb juice are highlighted. Sorbic and benzoic acids are indicated as important components of juice widely used in food industry as food preservatives. Citric acid is shown to be the main component of rhubarb organic acids in spring. Special attention is paid to the non-waste production of juice thanks to the possibility of pomace processing for pectin recovery. Juice biochemical characteristics of four garden rhubarb cultivars (selection of Federal Scientific Center of Vegetable Production) are described: Udalets, Malakhit, Zaryanka and Krupnochereshkovy). Expediency of further selection on high anthocyanin content in rhubarb stems are empathized.

Interaction of Statins with Grapefruit Juice

Grapefruit juice, which discovered to interact with felodipine for the first time, is now known to interact with more that 80 drugs. Statins are among the drugs that interact with grapefruit juice. Grapefruit juice-statin interactions were first investigated in 1998 in human pharmacokinetic studies with lovastatin and simvastatin. The pharmacokinetic and pharmacodynamic basis of the interaction has been extensively investigated in studies. Flavonoids and furanocoumarins, the main components of grapefruit juice, have been reported to cause drug interactions. Furthermore, statin-grapefruit juice interactions occur mostly through inhibition of cytochrome-3A4 (CYP3A4), to a lesser extent through inhibition of P-glycoprotein (P-gp) and organic anion transporting polypeptides (OATPs). Changes in plasma drug levels as a result of interaction may increase the side-effect of statins or reduce their therapeutic efficacy. Therefore, patients using statins are generally advised to avoid grapefruit juice consumption.

Evaluation of metabolism and cytochrome P450 mediated interaction liabilities of naringenin

Naringenin is one of the major components of grapefruit juice. It has a broad spectrum of pharmacological activities, and many studies report that grapefruit juice inhibits cytochrome P450 (CYP) 3A4 leading to drug interactions. Naringenin was profiled through various in vitro studies like metabolic stability and glucuronidation in rat and human liver microsomes while, CYP inhibition using human liver microsomes. In addition, pharmacokinetic profiling was conducted upon intravenous (i.v.) and oral administration in rats. Naringenin undergoes both phase I and phase II metabolism in rat liver microsomes, and in human liver microsomes, it is predominantly metabolized by phase II. Glucuronidation which is addition (conjugation) of glucuronic acid to various functional groups is one of the major metabolic pathways of Naringenin. Naringenin, at 1.0 μM and 10.0 μM, did not elicit any appreciable inhibition of the 5 major CYP isoforms (CYP1A2, CYP3A4, CYP2C9, CYP2C19, and CYP2D6). Oral pharmacokinetic studies at 100, 300,and 1000 mg/kg dose and intravenous pharmacokinetic studies at 1 mg/kg dose were performed in male SD rats. Naringenin exhibited very short half-life (0.27 h) and rapid elimination (Clearance=110.65 mL/min/kg) after i.v. administration. There was saturation in Cmax and exposure beyond 100 mg/kg, and the absolute bioavailability was found to be ≤ 5% at the tested oral doses. This present experiment suggests that naringenin does not substantially inhibit CYP3A4 (or any of the tested five isoforms) isoforms per se. Given the minimal involvement of CYP enzymes in the metabolism of naringenin and minimal inhibition of CYP enzymes (IC50&gt; 10 μM), the potential for drug-drug interactions involving CYP substrates and inhibitors is very minimal in humans.

Detoxification of patulin in apple juice by enzymes and evaluation of its degradation products

The contamination of patulin is widely present in apple, hawthorn, pear, and their products. Many patulin detoxification methods have already been reported, among which enzymes are considered as one of the most promising degradation methods. However, in the reports available so far, patulin-degrading enzymes have rarely been separated and produced, making their application limited. In this study, four commercial enzymes including esterase, peroxidase, lipase A, and lipase M with the potential ability were used for patulin degradation. The results showed that four enzymes can degrade patulin with a rate of 97.8%, 53.2%, 76.3%, and 68.2%, respectively. The soluble solids content, pH value, browning degree, transmittance, organic acids and soluble sugar content, and volatile components of apple juice did not vary much or were within the acceptable range. The main degradation products of patulin were desoxypatulinic acid and hydroascladiol, the toxicity of which have been reported to be lower than that of patulin. Our discovery may provide a more convenient option for enzymes in juice detoxification. • The removal effects of four commercial enzymes on patulin were evaluated. • Esterase with a high degradation rate of 97.8% for Patulin was screened. • The effects of commercial enzymes on the quality of apple juice were evaluated. • The degradation products DPA and Hydroascladiol with lower toxicity were obtained.

Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava.

In this study, the physicochemical properties, antioxidant capacity, and volatile compounds of the juices of different guava cultivars before and after pectinase treatment were evaluated. The results showed that the guava juice of the small fragrant (SF) cultivar exhibited the highest ascorbic acid concentration (1761.09 mg/L), and the highest contents of total phenolics (329.52 mg GAE/L) and total flavonoids (411.13 mg RE/L) were both found in the juice of the watermelon red (WR) cultivar. After pectinase treatment, the juice yield and the titratable acid, sugar components, total phenolics and total flavonoids, and antioxidant capacity levels of the guava juices were all higher than those of the non-pectinase group. However, lower sensory evaluation scores were obtained in the pectinase-treated guava juices. Aldehydes and terpenoids were the main flavor components in the guava juices, which were responsible for the aroma of the juice, while their relative contents were different in the four cultivar guava juices. Furthermore, pectinase treatment could change the amounts and relative contents of volatile compounds in the guava juice. During the pectinase treatment process, the relative contents of the main aroma constituents in the guava juices were significantly decreased. The findings of this research provide valuable information for the processing of guava juice.

Juice concentration using juice electrolysis generated by solar cells of solar panel

Juice concentrates are made by extracting water from freshly squeezed juice. Extracting water from fresh juice today is done by evaporation, freezing of the water, or using diaphragms. During evaporating, freshly squeezed juice is heated in a vacuum below the boiling point to preserve all its beneficial substances. When water freezes, it is removed by cold. When using diaphragms, freshly squeezed juice is passed through a membrane with tiny cells, as a result of which water penetrates through the membrane, and large molecules of freshly squeezed juice concentrate are deposited on the membrane. All these methods of concentrating freshly squeezed juice require large economic costs. The article presents the concentration of fresh juice, using electrolysis of the aqueous component of fresh juice, generated by direct electric current from a solar cell of a solar panel, leading to the formation of negatively charged microdispersed electrolytic hydrogen bubbles and the production of high-quality fresh juice concentrate by flotation of microsolid components of fresh juice with these bubbles. In the process of freshly squeezed juice concentration, water is not removed from the juice, but itself ensures that a high-quality foamy juice concentrate is obtained in an electroflotator-concentrator simply, quickly, and economically (without the cost of electricity).

PHYSICOCHEMICAL AND SENSORY EVALUATION OF ORANGE JUICE ENRICHED WITH SEA BUCKTHORN OR QUINCE JUICE

Background. Orange juice has high taste acceptability among juices offered on the global market. Therefore, it appears to be a very good matrix for transferring functional ingredients. Both sea buckthorn and quince fruits are rich sources of health-promoting ingredients. Incorporating them as an ingredient into other foods to obtain functional foods could be an innovative approach in processing. The purpose of this study was to investigate the effect of the addition of quince or sea buckthorn juice to orange juice on its selected sensory characteristics and physicochemical parameters. The research material consisted of twofruit juices prepared by mixing orange juice and quince or sea buckthorn juice in a volumetric ratio of 4:1. The levels of total extract, pH, total acidity, L-ascorbic acid and antioxidant activity were marked in the juices. In addition, color determination was carried out and sensory analysis was performed. Results and conclusion. The orange juice enriched with sea buckthorn juice had similar antioxidant activity, compared to the orange juice, while its L-ascorbic acid content increased. The resulting juice, however, did not receive the taste and aroma approval of the sensory panel. The addition of quince juice to orange juice did not significantly change the L-ascorbic acid content, but had a positive effect on the value of antioxidant potential. The overall sensory quality of the resulting two-fruit juice was lower, compared to the evaluation of pure orange juice, however, the differences perceived did not exceed 1.4 points. Quince juice can be a valuable component of orange juice-based juice.

Ultrasonic treatment maintains the flavor of the melon juice

Thermal treatment usually leads to the flavor deterioration of melon juice. This study was initiated to evaluate the retention effect of ultrasonic (US) and ultra-high pressure (UHP) on volatile components of melon juice by gas chromatography-mass spectrometer (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The electronic nose, electronic tongue, and GC-IMS analysis showed that US was much better way to contain the flavor of melon juice than UHP was does. The correlation coefficient between the US and the control was as high as 0.99. The concentration of characteristic aroma components in melon juice after ultrasonic treatment was 2.77 times and 3.02 times higher than that in the control and UHP, respectively. Moreover, the US treatment gave no significant difference in the total soluble solids, pH, and color of the juice. And it dramatically enhanced the flavor profile of melon juice.

Влияние экстракта зеленого чая на процесс молочнокислого брожения и органолептические показатели ферментированного напитка на основе яблочного сока

We investigated the influence of adding green tea extract to apple juice on the lactic acid fermentation process induced by a starter culture of lactic acid bacteria (LAB) from Streptococcus thermophilus + Lactobacillus bulgaricus and the organoleptic characteristics of the resulting fermented beverage. The juice was obtained from Simirenko apples harvested in 2022 in the Krasnodar Region (Russia). To increase juice yield, the apple pulp underwent fermentative treatment with the Vegazym M enzyme preparation. The content of polyphenolic compounds in the aqueous extract of Green Spirals green tea (China), was determined spectrometrically using the Folin–Ciocalteu reagent and amounted to 20 mg/dm3. The extract was added to the juice at volumes of 5, 10, and 15 cm3/100 cm3. The rate of utilization of raw material components by LAB during fermentation was assessed by changes in the mass concentrations of dry substances, sugars, and titratable acids over the period from 0 to 24 hours and from 24 to 48 hours of fermentation. It was shown that treatment of apple pulp with Vegazym M at a concentration of 0.09% increased juice yield by more than 14%. It was found that as the concentration of green tea extract in the fermentable apple juice increased the activity of lactic acid bacteria also increased. The highest rate of utilization of apple juice components and the rate of accumulation of titratable acids by LAB were observed at a concentration of 15 cm3 of green tea extract per 100 cm3 of juice. The highest rate of metabolic processes during fermentation by LAB of apple juice with green tea extract was observed in the first 24 hours of the fermentation process. It was demonstrated that adding green tea extract to apple juice enhances the aroma and taste of the fermented beverage. The fermented beverage from apple juice with the addition of 10 cm3 of green tea extract per 100 cm3 exhibited the best organoleptic characteristics.

Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice.

To enrich the probiotic lactic acid bacteria (LAB) strains and expand the commercialization of new fermented juice products, we have identified two LAB strains with excellent potential in fermenting apple juice from pickles. The two strains were morphologically, physiologically, and genetically characterized. The strains' fermentation performance and alterations in volatile aroma components of apple juice and ability to survive in a simulated gastrointestinal environment were evaluated. Two strains were identified as Lacticaseibacillus paracasei (WFC 414) and Lactiplantibacillus plantarum (WFC 502). The growth of WFC 414 and WFC 502 in apple juice for 48 h reached 8.81 and 9.33 log CFU/mL, respectively. Furthermore, 92% and 95% survival rates were achieved in 2 h simulated gastric juice, and 80.7 and 83.6% survival rates in 4 h simulated intestinal juice. During the fermentation, WFC 414 and WFC 502 reduced the soluble sugars and total polyphenols in apple juice, and consumed malic acid to produce large amounts of lactic acid (3.48 and 5.94 mg/mL). In addition, the esters and aldehydes were reduced, and the production of alcohols, acids and ketones was elevated in the apple juice fermented by both strains. These results show that WFC 414 and WFC 502 have great potential applications in the fermented fruit juice industry.

Investigation of Aroma Compounds of Queen Anne s Pocket Melon (Cucumis melo L. ssp. dudaim) Juice

Queen Anne's pocket melon (Cucumis melo L. ssp. dudaim) also known as Fragrant melon fruit stands out among other melon cultivars due to its unique, particularly exotic, and dainty odour. The volatile components of Turkish pocket melon juice were isolated by purge and trap extraction methods and detected by gas chromatography-mass spectrometry (GC-MS). According to GC-MS results, a total of 36 volatile compounds were identified and quantified including 12 acids, 11 alcohols, 6 aldehydes, 5 esters, and 2 ketones. The most prominent volatile compounds in pocket melon juice were found to be 3-penten-2-ol, 3-hydroxy-2-butanone, ethyl butanoate, and ethyl 2- methylbutanoate. The results showed that a wide variety of aroma groups contributed significantly to the distinctive odour of Turkish pocket melon juice.

Investigation of Aroma Compounds of Queen Anne s Pocket Melon (Cucumis melo L. ssp. dudaim) Juice

Queen Anne's pocket melon (Cucumis melo L. ssp. dudaim) also known as Fragrant melon fruit stands out among other melon cultivars due to its unique, particularly exotic, and dainty odour. The volatile components of Turkish pocket melon juice were isolated by purge and trap extraction methods and detected by gas chromatography-mass spectrometry (GC-MS). According to GC-MS results, a total of 36 volatile compounds were identified and quantified including 12 acids, 11 alcohols, 6 aldehydes, 5 esters, and 2 ketones. The most prominent volatile compounds in pocket melon juice were found to be 3-penten-2-ol, 3-hydroxy-2-butanone, ethyl butanoate, and ethyl 2- methylbutanoate. The results showed that a wide variety of aroma groups contributed significantly to the distinctive odour of Turkish pocket melon juice.

High-pressure treatment enhanced aromatic compound concentrations of melon juice and its mechanism.

The flavor deterioration blocks the development of melon juice. The effects of ultra-high temperature (UHT) and high pressure (HP) treatments on the aromatic compound concentrations of melon juice and their mechanisms were explored with fresh juice as the control. A total of 57 volatile compounds were identified by gas chromatography-tandem mass spectrometry analysis. β-ionone was shown to be the major aromatic component of melon juice for the first time. The HP at 200 MPa for 20 min increased the total volatile concentration of melon juice by 1.54 and 3.77 times the control and UHT, respectively. Moreover, the sum concentration of a major aromatic component in the HP treatment was 1.49 and 5.94 times higher than that of the control and UHT, respectively. The HP treatment raised the concentration of volatile and aromatic components of melon juice by reducing their surface tension.

Carrot-based fermentation juice rich in sleep-promoting components improved sleep in mice.

The impact of fermentation by Levilactobacillus brevis YSJ3 on sleep-promoting components (SPCs) of carrot juice was evaluated. The contents of acetic acid, isovaleric acid, butyric acid, and γ-aminobutyric acid (GABA) significantly increased after fermentation. The beneficial effects of fermented carrot juice (FCJ) on sleep were evaluated in animal experiments. Behavioral test reveal SPCs-enriched FCJ could effectively relieve anxiety. The sleep duration in the FCJ group were extended compared to the control (NC) group and the unfermented carrot juice (UCJ) group. Moreover, the relative abundances of Ruminiclostridium and Akkermansia in the FCJ group and PC group, respectively, increased significantly, compared to the NC group the UCJ group. The contents of gut short-chain fatty acids in the FCJ group were significantly higher than that in the NC group and the UCJ group. The levels of GABA and 5-hydroxytryptamine in the brain for the FCJ group also increased significantly, compared to the NC group and the UCJ group. It indicated that SPCs-enriched FCJ effectively improved sleep in mice, which might be related to the fermentation of carrot juice and the compounds produced during the fermentation.

Freeze dried pomegranate juices of Moroccan fruits: main representative phenolic compounds.

The pomegranate (Punica granatum) is an ancient perennial plant species of the Punicaceae family. Its seeds are consumed as food or as juice. Previous studies have noted that pomegranate juice encompasses many active compounds with beneficial effects. The main goals of this work were to study the phenolic components of freeze-dried and reconstituted pomegranate juices obtained from 13 pomegranate genotypes growing in Morocco. We analyzed several pomegranate juices using high-performance liquid chromatography and high-resolution mass spectrometry to determine phenolic compounds. Twenty-seven bio-phenols, belonging to four different classes (phenolic acids, hydrolyzable tannins, anthocyanins, and flavonoids), were identified based on their accurate mass measurements, and quantified. Some encouraging results were obtained. Even though the freeze-drying process introduced a marked degradation of bio-phenols, substantially lowering their levels in the reconstituted fruit juices, these fruit juices were still rich enough in bio-phenols to compete with some fresh fruit juices. The reconstituted juices obtained by rehydration of the lyophilized material still differed enough to enable a statistical classification based on their polyphenol content. A correlation analysis was applied to the polyphenol data to explore correlations and similarities between genotypes. The results showed that freeze-drying and reconstitution of juices introduced some degradation of the polyphenol content. The overall polyphenolic pattern within the same cultivar, in two different harvesting years, was maintained, however, suggesting the composition stability of the freeze-dried juices produced in this time span. © 2022 Society of Chemical Industry.

Determination of the effect of different atmospheric conditions on bioactive components of various citrus juices

In this study, effects of various gas atmosphere (O2, CO2 and N2) and holding times (15, 30, 45 and 60 min) on changing of bioactive compounds (limonin, nomilin, hesperidin, neohesperidin, naringin, chlorogenic acid, ascorbic acid and total carotenoid, total phenolic content) were investigated in four different citrus varieties (Washington Navel, Valencia, Kozan Yerli and sour orange). When all gas atmospheres were evaluated, the effects of atmospheric gases on ascorbic acid, chlorogenic acid, naringin, neohesperidine, limonin contents were insignificant. Whereas the effects of different atmospheric conditions on total carotenoid, total phenolic, hesperidin, naringin contents were found significant. N2 gas had a protective effect on total carotenoid content of Washington Navel, Kozan Yerli, sour orange and total phenolic content of all citrus varieties. The highest content of ascorbic acid was detected for the samples kept under CO2. The bitter constituents (naringin, limonin, nomilin and neohesperidin) were found mostly in sour orange juice.