Concentrated Juice Research Articles

PENGARUH PENGGUNAAN KOAGULAN ALAMI SARI BELIMBING WULUH PADA TAHU PUTIH BERDASARKAN PERBEDAAN KONSENTRASI DAN LAMA PENGGUMPALAN

Tofu is a food whose process involves agglomerating soybean curd using coagulants, one of which is vinegar. In addition, from the other side, vinegar acid has shortcomings so that a natural coagulant substitute such as starfruit wuluh is needed. Belimbing wuluh one of the fruits that contains citric acid so that it can be used as a natural coagulant to replace vinegar, besides that it also contains oxalic acid, acetic acid, malic acid, formic acid, ascorbic acid and other compound components. This study aims to determine the effect of star fruit juice concentration and clotting time on the physicochemical and organoleptic properties of white tofu using star fruit as a coagulant. The method used was Randomized Group Design (RGD) using two factors, namely the concentration of Wuluh starfruit juice (factor 1) consisting of 4%, 5% and 6% and the coagulation activity (factor 2) consisting of 20 minutes, 30 minutes and 40 minutes. The testing parameters include protein content, fat content, moisture content, ash content, carbohydrate content, chewiness and organoleptic (scent, taste, color, texture and liking). The results of the analysis showed that there was an effect of the use of star fruit juice concentration and clotting time on protein in white tofu, which ranged from 3.50% - 6.77%; the range of water content ranged from 85.79% - 89.89%, chewiness was 3.08 N - 16.03 N. However, there was no significant effect on ash, fat and carbohydrates. As for the organoleptic test, the results showed a significant effect for scent parameters ranging from 2.80 (somewhat fragrant) - 4.05 (fragrant), color ranging from 2.45 (not bright white) - 3.45 (slightly bright white), texture ranging from 2.85 – 3,65 (slightly chewy) and liking ranging from 3.05 (slightly like) - 3.7 (like).

Process optimization of vacuum concentration of Karonda fruit juice using response surface methodology: effects on antioxidant activity, iron content and GCMS profile

In the realm of fruit processing, karonda juice stands out for its elevated moisture levels, posing challenges in storage and transportation. This study presents a pioneer effort for concentration of karonda juice through optimizing the process parameters viz., temperature and time using central composite design (CCD) of response surface methodology (RSM) within rotary evaporator setup. Through ten experimental runs, variations were introduced, adjusting temperatures from 45 to 55 °C and duration from 90 to 210 min. The results showcased the efficacy of vacuum concentration, reducing moisture content to 16.43% and significantly elevating total soluble solids (TSS) from 9.02 to 89˚B. Moreover, key nutrients experienced substantial increase: ascorbic acid surged from 3.79 to 14.66 mg per 100 g, total phenolic content (TPC) soared from 100.74 to 386.97 mg GAE per 100 g, total antioxidant activity (mg AAE/100 g) escalated from 76.74 to 328.10 mg AAE per 100 g, anthocyanin content (mg/100 g) increased from 10.9 to 129.34 mg per 100 g, and iron content rose from 39 to 150.54 mg per 100 g. GC–MS profile elucidated compounds like Tetrahydrofuran, 3-Hydroxy-3-methylvaleric acid, 3-Hexen-2-one, Hydroperoxide and Octane. The optimization process, guided by RSM revealed the ideal parameters: 55 °C for 150 min, marking a significant advancement in karonda concentration techniques.

Comprehensive analysis of bacterial succession and flavor components in Xiguajiang with different watermelon juice supplementation during fermentation

This study investigated the physicochemical factors, bacterial communities, and volatile aromatic components in watermelon soybean pastes (WSP) prepared with different ratios of different watermelon juice to koji during the fermentation process. The results indicated that high concentration of watermelon juice could significantly increase the contents of amino acid nitrogen, reducing sugar, and free amino acids, but decreased bacterial diversity. Enterococcus, Bacillus, Enterobacter, Staphylococcus, Pediococcus, Lactobacillus, and Weissella were identified as the dominant genus bacteria in WSP samples, while Enterococcus and Pediococcus were found to account for more than 50% in WSP-4 samples. In WSP samples, this study identified 142 volatile components, the concentration of volatile components was more abundant in WSP-4 samples compared to WSP-2 and WSP-3 samples, especially in the pyrazine family. Furthermore, E-nose results showed that the influence of watermelon juice on the aroma components of WSP samples was mainly focused on the late fermentation periods, but aroma profiles were relatively similar in all WSP samples regardless of watermelon juice concentration throughout the fermentation period. Therefore, this study discovered that controlling the amount of watermelon juice and fermentation time can affect the aroma profiles of WSP samples to a certain extent, and improve the industrial production and food quality.

Pemanfaatan Sari Tapai Ketan Hitam dalam Pembuatan Cocoghurt yang Dibuat dengan Penambahan Lactobacillus plantarum 1 R.1.3.2

Cocoghurt is processed coconut milk fermented using lactic acid bacteria. One of the food products that can improve the quality of cocoghurt is the addition of black glutinous rice tapai juice. The purpose of this research was to obtain the right concentration of black glutinous rice tapai juice. The research was conducted experimentally using a completely randomized design with four treatments and four replicates. The treatments consisted of TKH1 (without addition of black glutinous rice tapai juice), TKH2 (addition of 10% black glutinous rice tapai juice), TKH3 (addition of 20% black glutinous rice tapai juice), and TKH4 (addition of 30% black glutinous rice tapai juice). Data were analyzed statistically using analysis of variance (ANOVA), if F count ≥ F table, it was continued with duncan's multiple range test (DMRT) at the 5% level. The results showed that the addition of black glutinous rice tapai juice had a significantly affected the degree of acidity (pH), total lactic acid, total LAB, protein content, sensory analysis (color, aroma, taste, viscosity) but did not significantly influence the ash content and fat contents. The selected treatment obtained was TKH3 = addition of 20% black glutinous rice tapai juice with a pH value 4.52, total lactic acid of 0.83%, total LAB of 10.28 log CFU/ml, ash content of 0.87%, protein content of 6.78%, fat content of 13.23%, with a description of whitish purple color, coconut milk and tapai aroma, tapai taste, and watery, as well as the overall hedonic assessment liked by panelists.

Utilization of Lemon Juice (Citrus limon L.) as an Alternative Substitute for Sodium Citrate in Blood Sedimentation Rate Examination

Background: The erythrocyte sedimentation rate (LED) examination is a hematological test that describes the rate at which red blood cells settle in plasma, using 3.8% sodium citrate anticoagulant and is measured in mm/hour. Lemon (Citrus limon L.) is a plant with natural properties as a metal binding agent or chelating agent. Lemons contain vitamin C, citric acid, potassium, and limonene. Citric acid compounds are able to form complex bonds with metals because they have COOH and -OH functional groups. Apart from citric acid, lemons contain flavonoids which function as antiviral, anticancer and antiallergenic. Objective: To test whether lemon juice (Citrus limon L.) can be used as an alternative ingredient to replace sodium citrate in LED tests. Method: This research is an experiment using the Westergreen method. Results: LED examination with 3.8% sodium citrate produced a value of 10 mm/hour. Lemon juice with a concentration of 3.8% produces a value of 15 mm/hour, 10% produces a value of 10 mm/hour, 50% produces a value of 18 mm/hour, and 100% produces a value of 0 mm/hour. Conclusion: A lemon juice concentration of 10% showed results closest to the control, with similar LED values. Thus, lemon juice (Citrus limon L.) can serve as a substitute for sodium citrate in the LED test

Application of HPLC Coupled with a Charged Aerosol Detector to the Evaluation of Fructose, Glucose, Sucrose, and Inositol Levels in Fruit Juices, Energy Drinks, Sports Drinks, and Soft Drinks

The study aimed to estimate the levels of fructose, glucose, sucrose, and inositol levels in sweetened beverages with a newly developed method using HPLC coupled with a charged aerosol detector (CAD). In total, 85 commercially available non-alcoholic beverages, including 18 energy drinks, 8 sports drinks, 15 soft drinks, 14 fruit drinks, 7 fruit nectars, and 22 fruit juices were analyzed by HPLC-CAD. The method was validated, and it was characterized by a wide concentration range (1–150 µg/mL), sensitivity, and good accuracy (94.9–103%). The results showed significant variation in fructose, glucose, and sucrose concentrations in energy drinks, sports drinks, soft drinks, fruit drinks, fruit nectars, and juice. The highest total sugar contents (fructose, glucose, sucrose, and inositol) were found in energy drinks (14.2 g/100 mL), followed by fruit nectars (13.7 g/100 mL) and soft drinks (12.7 g/100 mL). Statistical analysis (Spearman correlation test, Kruskal–Wallis test) of the data showed significant relationships between particular sugars in the analyzed products.

Effect of Red Guava (Psidium guajava L.) Juice Concentration on Product Quality and Antioxidant Activity of Red Guava Synbiotic Yoghurt

Red guava juice has very strong antioxidant activity and has the potential to be processed into synbiotic functional beverage products that have health benefits. This study examined the effect of red guava juice concentration on product quality and antioxidant activity of red guava synbiotic yoghurt. Product quality tested included microbiological quality (total LAB) and chemical quality (pH value and Total Tritable Acid (TTA )value). The concentrations of red guava juice used were 0%, 10%, 20%, 30%, and 40%. Fermentation was carried out for 6 hours at 37⁰C by Lactic Acid Bacteria (LAB) from powdered mixed culture. Then organoleptic testing using the hedonic test, total LAB testing using the Total Plate Count (TPC) method, pH value testing using a pH meter, TTA value testing using the acid-base titration method, and antioxidant activity testing using the DPPH (2,2-diphenyl-1-picrylhydrazil) method. Test data were analyzed using SPSS software to determine the effect of red guava juice concentration on test results. The concentration of red guava juice in red guava synbiotic yoghurt affects the pH value, TTA value, and IC50 value as the result of antioxidant activity testing. Red guava juice concentration did not affect total LAB testing. Organoleptic assessment of red guava symbiotic yoghurt is in the range of like to like very much. The best formulation was red guava synbiotic yoghurt with 30% red guava juice concentration, which had strong antioxidant activity with an IC50 value of 59.637 ppm, pH value of 3.94, TTA value of 1.98%, and total LAB as much as 1.81x10⁸ colonies/g, so it has met the quality requirements of yoghurt according to Indonesian National Standard SNI 2981: 2009.

Uji Efektivitas Daya Hambat Ekstrak dan Perasan Lidah Buaya (Aloe barbadensis Miller) pada Bakteri Staphylococcus Aureus dengan Metode Difusi

Aloe vera is a plant that is rich in minerals, vitamins, and antibacterial properties. A study to analyze the antibacterial effectiveness of aloe vera in inhibiting the growth of Staphylococcus aureus bacteria isolated from acne pus. This study was an experimental laboratory study using the disc diffusion method, located at the Bacteriology Laboratory, Department of Medical Laboratory Technology, Poltekkes Kemenkes Surabaya, from February to May 2024. There were 6 sample treatments with 4 replications, 4 treatments of extract and juice concentration variations, namely concentrations of 70%, 80%, 90%, 100%, positive control using penicillin antibiotics, and negative control using clean distilled water. The results of this study show that at aloe vera extract concentrations of 70%, 80%, 90%, and 100%, the average diameter of the inhibition zone was 9 mm, 10 mm, 11 mm, and 12 mm, respectively, while in aloe vera juice, these concentrations did not form an inhibition zone. So it was concluded that aloe vera extract is more effective than aloe vera juice, the most successful test material to slow the growth of Staphylococcus aureus bacteria in this study was aloe vera extract with a concentration of 100%. This study also conducted qualitative phytochemical testing on aloe vera extract which has antibacterial compounds, namely saponins, tannins, flavonoids, and terpenoids. The results of the study on the effectiveness of the inhibitory power of aloe vera extract and juice against Staphylococcus aureus bacteria using the disc diffusion method were analyzed using quantitative descriptive and presented in tabulation form in the form of the diameter of the inhibition zone formed.

Product development of gac fruit juice incorporated with lime juice

Gac fruit is widely cultivated in Thailand. It has elevated amounts of phytochemical compounds such as lycopene and β-carotene, with the aril section being the richest in these compounds. Lime juice is a healthy drink that is generally consumed for its nutritive value. The purpose of this study was to carry out an assessment to identify the appropriate proportion of lime for blended lime and gac fruit juice processing. This research consisted of four experiments. Fresh gac fruit juice (as a control sample; 0% and blended gac fruit juice with 5%, 10% and 15% concentrations of lime juice were analysed. Physical properties were examined, including brightness and colour (L*, a* and b* values), as well as chemical properties such as total acidity percentage, pH, vitamin C, total soluble solids, β-carotene, antioxidant inhibition percentage (DPPH assay) and lycopene. For the assessment of microbiological properties, a total plate count was carried out. A sensory evaluation for colour, odour, flavour, mouthfeel as well as overall acceptability was performed by thirty untrained panelists using the 9-point hedonic scale. Concerning the physical properties, it was determined that an increase in the amount of lime juice caused an escalation in external colour, odour and sediments. Analysis of the chemical properties revealed that all treatments were significantly different (p<0.05), except for β-carotene and total soluble solids. The chemical properties showed that lycopene, antioxidant inhibition percentage (as DPPH assay) and β-carotene were within the ranges of 647.32- 650.48 µg/g, 4.23-4.65% and 441.95-444.16 µg/g, respectively; they were not significantly different except for the antioxidant inhibition percentage and β-carotene. An increase in the amount of lime juice caused an increase in the external appearance of vitamin C sediments and total acidity percentage. The findings of the microbiological analysis demonstrated that the total plate count met the standard regulations, while the sensory evaluation revealed that the flavour, mouthfeel and overall acceptability for experiment no. 3 (10% of lime juice) obtained the highest values of 7.37, 6.90 and 7.33, respectively.

Experimental study on stepped solar still equipped with reflectors for the concentration of sugarcane juice

AbstractThe present study accentuate the noteworthiness of ongoing research in evolving sustainable sugarcane juice evaporation technologies to help the non‐centrifugal sugar (NCS) industry. Concentrated sugarcane juice (CSJ) is the raw material for the production of variety of value added products. A stepped solar still (SSS) could be one of the inexpensive solutions to evaporate water from sugarcane juice. In this study, a SSS having internal and external reflectors (SSS‐IR‐ER) is tested at 25 mL/min of sugarcane juice for obtaining CSJ. The thermo‐enviro‐economic performance of SSS‐IR‐ER unit is compared with SSS and SSS‐IR (SSS having internal reflectors) units. The final brix content (oB) of the CSJ obtained from SSS‐IR‐ER is found to be maximum (20.7 oB) which is respectively, 16.90% and 7.25% higher than those of SSS and SSS‐IR units. The total distillate output (condensate) and heat transfer coefficients show similar trends as that of brix values, which proves thermal dominance of SSS‐IR‐ER unit. For SSS‐IR‐ER, the convective and evaporative heat transfer coefficients were found to be maximum as 3.89 and 73.78 W/m2°C, respectively. The average values of energy and exergy efficiencies for SSS‐IR‐ER were, respectively, evaluated as 55.25% and 2.7% which were also observed maximum among the tested units. SSS‐IR‐ER also found to command in environmental and economic aspects with maximum values of total productive cost ($0.218), CO2 mitigation (14.93 tonnes) and carbon credit earned ($186.73). It is inferred that SSS‐IR‐ER is more economical and thermally efficient than SSS and SSS‐IR units.

Deacidification of concentrated cranberry juice by electrodialysis with bipolar membranes: A feasibility and comprehensive study

Electrodialysis with bipolar membranes (EDBM) recently shown promising outcomes as a novel green technology to deacidify cranberry juice without altering its polyphenolic compounds, responsible for many health benefits. The performance of EDBM depends on many factors, including the concentration of the treated solution. While previous research only deacidified cranberry juice by EDBM with concentration of 8°B, the present study aimed to assess the physicochemical attributes of more concentrated juices and the effect of using specific ones (5°B, 15°B, 25°B and 35°B) during EDBM on deacidification and electrodialytic parameters evolution. Optimal juice characteristics for EDBM use (viscosity, conductivity) were exhibited at 25°B. The 4 selected juice concentrations were successfully deacidified by 39.0 ± 2.5 % but with significantly different process times (from 46 ± 2 min to 471 ± 16 min). Extended treatment duration led to a slight loss in anthocyanins and proanthocyanidins, likely due to increased polyphenols-membranes interactions, which contributed to system resistance growth. However, the reduction in citric (32 ± 3 %) and malic (61 ± 4 %) acids remained consistent, regardless of the juice concentration. This work confirmed the feasibility of producing a concentrated and deacidified cranberry juice by EDBM, that can represent a great potential to the functional food market.

Bio-process optimization for developing a turmeric (Curcuma longa Linn.) beverage fermented with functional lactic acid starter cultures

Turmeric, scientifically known as Curcuma longa, is a herbaceous plant characterized by its rhizomatous nature with remarkable chemical composition and biologically active compounds. Lactic acid bacteria (LAB) have been observed to break down complex polyphenols into simpler, more bioactive compounds through fermentation. The success of the fermentation process relies on various factors to achieve the desired end product. This study's main goal was to assess the feasibility of using turmeric as a fermentable substrate for LAB, with the intention of creating a non-dairy fermented beverage. The investigation delved into the impact of several fermentation parameters, namely Fermentation Temperature, pH (Lemon juice concentration), Inoculum concentration, and Substrate concentration (Turmeric concentration), on the phytochemical and antioxidant properties of the lactic acid-fermented turmeric beverage (FTB). Statistical analysis revealed that a quadratic polynomial model could effectively illustrate how these fermentation parameters influenced the beverage's phytochemical and antioxidant qualities. Visualization through response surface plots revealed that these independent variables significantly influenced the beverage's total phenolic content, total flavonoid content, and antioxidant properties. Optimal fermentation conditions were identified to yield the highest levels of phenolic, flavonoid, and antioxidant content. These conditions included a Fermentation Temperature of 37.45 °C, a pH of 5.62, an Inoculum concentration of 5.12%v/v, and a Substrate (turmeric) concentration of 2.28%w/v. Under these precise conditions, experimental results closely aligned with predicted values for total phenolic content (57.46mg/100 ml), total flavonoid content (51.48mg/100 ml), and total antioxidant activity (72.24%). The overall acceptability of the fermented turmeric beverage reached a high 98.10%. Notably, the FTB exhibited significantly improved attributes such as astringency, flavor, taste, and overall acceptability when compared to the non-fermented turmeric beverage (NFTB), with statistical significance (P < 0.05).

Fouling-resistant Na-ZSM-5 zeolite membrane for fruit juice concentration in forward osmosis process

To evaluate the potential of Na-ZSM-5 membrane for liquid food concentration, the concentration of fruit juice by a tubular Na-ZSM-5 membrane was demonstrated in forward osmosis operation. Apple, orange, and pineapple juices were successfully concentrated, maintaining their quality without contamination by a draw solution based on a molecular sieving effect of the zeolite membrane. For example, the sugar content of apple juice increased from 10.7 to 17.1 oBrix after 24 h of dehydration. The fouling resistance of Na-ZSM-5 membrane was evaluated using a 10 g L-1 pectin solution and cellulose suspension. Na-ZSM-5 membrane showed stable dehydration performance for fruit juice concentration over 120 h without fouling due to pectin or cellulose. In addition, the membrane exhibited high heat resistance, with no deterioration up to 353 K. We showed that Na-ZSM-5 membrane is a potential material for fruit juice concentration because of its superior heat, acidity, and fouling resistances.

Effects of Hyperbaric (Non-Thermal) Sanitization and the Method of Extracting Pomegranate Juice on Its Antioxidant and Antihypertensive Properties.

Pomegranate (Punica granatum L.) is considered a functional food due to its polyphenol content that benefits the body. The type of processing the fruit undergoes is important, as this also influences the concentrations of these compounds. The pomegranate juice was extracted by two methods: manual extraction using a manual juicer through heat treatment in a water bath (Man-P), and extraction through mechanical pressing using Good Nature X-1 equipment and hyperbaric sanitization (Mech-Hyp). Bromatological analyses showed significant differences (p ≤ 0.05) between the two treatments. When subjected to hyperbaric sanitization, the juice showed higher concentrations of moisture, soluble solids, protein, and carbohydrates. In an antioxidant analysis, the ABTS radical showed no significant difference in the treatments, with 96.99% inhibition. For the DPPH radical, the sample with the highest inhibition was Man-P with 98.48%. The determination of phenols showed that there was a higher concentration in juice that underwent pasteurization (104.566 mg GAE/mL). However, the Mech-Hyp treatment exhibited a minor concentration of phenols with 85.70 mg GAE/mL. FTIR spectra revealed that the functional groups were mainly associated with carbohydrates. Regarding ACE inhibition, it was observed that the Man-P and Mech-Hyp juices showed greater inhibition of enzyme in hypertensive patients compared to normotensive patients. This activity can be attributed to the mechanisms of action of antioxidant compounds. Both extraction methods manual and mechanical pressing resulted in increased antioxidant and antihypertensive activity. The antioxidant compounds accompanied by adequate sanitation were decisive in an antimicrobial analysis, since no pathogenic microorganisms were observed in the juices.

Nutritional, physicochemical, and chemical characterization of carbonated sugarcane juice

ABSTRACT The research aimed to enhance the shelf life of sugarcane juice through carbonation, employing different concentrations of juice mixed with syrup. Treatments included T0 (100% juice), T1 (80% juice), T2 (60% juice), T3 (40% juice), and T4 (20% juice). Physicochemical analyses encompassed color, pH, total soluble solids, and titratable acidity, with T0 (pH: 5.2, total soluble solids: 18.5°Brix) showing significant values. However, T4 exhibited the most significant (p ≤ .05) results, suggesting its potential for shelf-life extension. Additionally, bioactive compounds such as ascorbic acid, total phenolic, and flavonoid contents were measured, with T4 demonstrating noteworthy levels. Antioxidant assays (DPPH: 65% inhibition, TFC: 45 mg QE/100 ml, TPC: 130 mg GAE/100 ml, and FRAP: 320 µmol Fe2+/L) highlighted T4 the most effective, showcasing robust antioxidant activity. Sensory evaluation, conducted at refrigeration temperatures of 4–10°C, favored T4, indicating its superior acceptability. In conclusion, Carbonated sugarcane juice (20% T4) extends shelf life, preserves quality, and boosts antioxidants.

Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates.

The main objective of this study was to evaluate the effects of various formulations of fruit juice concentrates (pomegranate, grape, and sour cherry) on the pH, water activity, density, color, texture, and microstructure characteristics of candies instead of glucose syrup. The experimental points of the study were examined by a D-optimal mixture design to optimize the concentration of fruits used in the formulation and achieve excellent physicochemical characteristics. Fruit juice concentrates, either singly or in combination, were used as a complete substitute for glucose syrup in the formulation. Total fruit juice concentration used in the formulation was 54.07% and each of the fruit juice concentrations changed between 0 and 54.07% in the formulation. By combining these three fruit juices, 14 gummy candy samples were produced, depending on the Special cubic, cubic, and quadratic models that were used for the effects on the physicochemical properties (pH, water activity, density, L*, a*, b*, and chroma), and the texture profile analysis (TPA) (hardness, cohesiveness, springiness, and resilience) parameters according to independent variables. Results showed that pH, water activity, and density values of the gummy candy samples were found to be in the range of 2.22-3.08, 0.46-0.52, and 1.10-1.53 g/mL, respectively, and were significantly affected by different fruit juice concentrates (p < .05). The texture profile analysis showed that except for springiness, fruit juice concentrations significantly affected the texture profile (p < .05). The texture values, such as hardness, springiness, cohesiveness, gumminess, and resilience of the gummy candy samples, were determined as 146.1-938.8 N, 0.63-0.99, 0.75-1.19, 136.02-947.94 g, and 0.12-0.51, respectively. In addition, various fruit juice concentrates significantly affected the color parameters of gummy candies, and using pomegranate juice and sour cherry concentrates increased the +a* value of the gummy candies. Therefore, fruit juice-based gummy candies can be developed as value-added gummy candies by using fruit juice concentrates.

Sustainable apple juice concentration: A fusion of pasteurization and membrane distillation

Apple juice concentrate offers significant advantages in terms of transportation and storage. However, the conventional concentration method is known for its high energy consumption and has been observed to negatively affect the quality of the apple juice. This study investigated an efficient and sustainable process combining pasteurization and membrane distillation (MD) for apple juice concentration. The effects of operational conditions on flux, membrane fouling control, product quality and energy consumption were evaluated. When a single MD was used as a pre-concentration method, apple juice could be concentrated by more than 3.65 times. The final product with a total soluble solids (TSS) content of 60 °Brix after VE re-concentration has better quality, especially in terms of acidity and total phenols content. The flux recovery rate of hydraulic washing can reach more than 96 %. The MD pre-concentration process used uncooled pasteurized apple juice as the feed reduced the energy consumption by 60.6 % compared with thermal concentration.

Exploratory studies of ethanol drinking in the white-tufted marmoset (Callithrix jacchus)

The white-tufted marmoset is a small, nonhuman primate that is rapidly gaining popularity as a model organism, especially for neuroscience research. To date, little work in the alcohol research field has utilized the marmoset. As a step toward establishing the marmoset as a research model for alcohol experimentation, a series of exploratory studies were undertaken to characterize ethanol drinking behavior. A voluntary drinking paradigm was established whereby the common marmoset would consume pharmacologically relevant amounts of ethanol. To facilitate ethanol consumption, ethanol was mixed with a marshmallow flavored solution (hereafter called marshmallow juice) to mask the presumed adverse taste of ethanol. Using marshmallow juice flavored solutions, marmosets readily consumed ethanol up to 1 g/kg during 10 min binge-like drinking sessions or up to 5 g/kg during ∼4 h drinking sessions. Consumption of 1.0–1.5 g/kg during a 30 min session resulted in blood ethanol concentrations of 49–73 mg/dl, which are predicted to be pharmacologically relevant. In animals that were stably consuming ethanol in marshmallow juice, gradually reducing the concentration of the marshmallow juice flavoring resulted in markedly reduced ethanol consumption. Lastly, when offered a choice between ethanol in marshmallow juice and marshmallow juice alone, marmosets displayed a very strong preference for the marshmallow juice solution without ethanol. From these studies, it is concluded that marmosets will voluntarily consume ethanol if the taste is masked with a sweet solution such as marshmallow juice. These studies represent the first report of alcohol consumption and preference in the white-tufted marmoset.

Passion fruit juice concentration using fabricated cellulose triacetate/cellulose acetate forward osmosis membrane

The concentration of juice using an evaporator is an energy-intensive process. Forward osmosis membrane can be used as an alternative for juice concentration at significantly low energy. In this work, fabricated cellulose triacetate (CTA)/cellulose acetate (CA) forward osmosis membrane was applied to concentrate passion fruit juice. The feasibility of the fabricated CTA/CA membrane on concentrating the passion fruit juice was determined. The FO membrane was prepared by fabricating the mixture of CTA/CA with the inclusion of polyvinylpyrrolidone (PVP) as an additive. The CTA/CA forward osmosis membrane was characterized and compared with the fabricated pure CA membrane (with the inclusion of PVP). The synthesized CTA/CA membrane was shown to have a high porosity, desired hydrophilicity, and a reduced impact of ICP, which generally affected the forward osmosis process. The concentration of passion fruit juice was successfully performed at an average of 2.2 LMH of water flux. The latter showed that the fabricated CTA/CA forward osmosis membrane has the potential to concentrate the passion fruit juice. It can be further improved by increasing the concentration of the draw solution (NaCl) or using another type of draw solution that has higher osmotic pressure.

Application of a Gallic Acid–Based Oxygen Scavenger Label for the Preservation of L‐Ascorbic Acid in Orange Juice

ABSTRACTCitrus juices are rich sources of antioxidants, including vitamin C, but are prone to oxidation during storage. We investigated the application of gallic acid (GA), an environmentally friendly reducing agent, as active packaging to mitigate this issue. Orange juice was packaged in airtight glass containers both with and without GA‐based oxygen scavenger (GA‐OS) label and stored at 20°C and 4°C. During the storage, we monitored oxygen levels in the headspace and dissolved oxygen concentration in the orange juice, vitamin C content and browning. In the presence of GA‐OS, oxygen levels in the headspace were reduced by half in under 1 h at 21°C and within 2 h at 4°C. Dissolved oxygen concentration decreased 50% after 8 h at 21°C and after 1.2 days at 4°C. In the absence of GA‐OS, vitamin C degraded completely within 30 days at 21°C and 45 days at 4°C. In contrast, GA‐OS nearly fully preserved vitamin C for 105 days at both temperatures. Browning, quantified by delta E, escalated in GA‐OS‐absent samples to 16.79 ± 0.16 at 21°C to 12.19 ± 0.10 at 4°C, whereas GA‐OS samples exhibited no significant browning. Our results underscore GA‐OS's efficacy in preserving the quality of liquid foodstuffs, exemplified by orange juice, suggesting its broad range applicability as active packaging.