Concentrated Juice Research Articles

The effects of additives as a marinade producer on nutritional quality parameters of Oncorhynchus mykiss fish during storage at 4°C.

The purpose of the present study was to evaluate the utilization of additive ingredients on the proximate composition, energy value, yield percentage, and pH value of cold and cooked Rainbow trout marinade. In this study, the effect of the marinating solution with different concentrations of lemon juice and salt on various quality properties in the processed muscle was determined. Results showed the pH value of the cold marinade in treatments 2, 3, and 4 decreased to 5.57, 5.15, and 5.14 with significant differences, respectively. The results showed that the marinade yield range (27.1%-19.28%) was found as a result of the marinating process. There was a significant difference between the cold and cooked fish marinades in terms of water content, pH, proximate contents, and yield percentage. The protein content in cold marinade was highest at 16.43%, while in treatments 2, 3, and 4, it decreased to 16.42%, 14.00%, and 14.56%, respectively with a significant difference. The lipid content in cold marinade (2.31%) for treatment 4 was highest, while in treatments 3 and 4, it increased significantly. The cold marinade treatment 4 found the highest energy and nutrient values, while the yield of marinade was 61.21%. The treatment T2 in cooked marinade found the highest energy value and the lowest weight loss (89.7%). Moisture retention in fish-cooked marinade treatments was found to be 13.5%, 5.52%, and 9.77%. It can be concluded that treatment 2 was the best option for both cold and cooked marinades.

Determination of Some Organic and Inorganic Nutritional Constituents in Beta Vulgaris Roots Prepared in Different Methods

The nutritional value of the roots of Iraqi Beta vulgaris plant that have been prepared using several conventional techniques will be evaluated in the current research. One of the best and most important nutritional sources of iron, nitrate of nitrogen, magnesium, potassium, ascorbic acid, and folic acid is the juice of beta vulgaris roots.
 Spectrophotometric techniques like UV-Visible, HPLC, and AAS have been used to estimate the levels of some organic and inorganic nutritional constituents and determine the level of the nitrate ion using an ion selective electrode technique in the prepared beta vulgaris root juice. The concentration of these organic and inorganic components varies depending on how the Beta vulgaris juice is prepared. The roots of Beta vulgaris have been processed in four different ways.
 Ascorbic acid content is greatest in the prepared sample with sodium chloride (4.124 mg in 200 mL), while the sample treated with acetic acid has a high concentration of Betalains (10.96 mg in 200 mL) and folic acid (5.736 mg in 200 mL).
 The potassium (552 mg in 200 mL) and magnesium (54 mg in 200 mL) concentrations in juice from the acetic acid-treated sample were relatively higher than those obtained from other methods, whereas the prepared sample with NaCl has a high concentration of NO3- (616 mg in 200 mL) and the prepared sample with cool water has a high concentration of iron (0.75 mg in 200 mL).

Proteomics analysis reveals the inactivation mechanisms of Alicyclobacillus acidoterrestris spores by atmospheric cold plasma

SummaryAlicyclobacillus acidoterrestris is a typical endospore‐forming microorganism, whose spores are able to germinate in Not From Concentrate juice causing its spoilage. In this work, dielectric barrier discharge atmospheric cold plasma (DBD‐ACP) at the voltage of 30 kV was used to inactivate Alicyclobacillus acidoterrestris spores in NFC juice (2–8 min). The results showed spores reduced nearly 3‐log CFU mL−1 after 8 min treatment, and the morphology of spores were severely disrupted, causing the release of their contents. Furthermore, proteomic analysis showed totals of 122 and 170 different expression proteins were detected in group C (control)/Ct1 (30 kV, 4 min) and C/Ct2 (30 kV, 8 min), respectively, indicating that metabolic activities of spores including amino acid and energy metabolic, protein biosynthesis, DNA replication and spore germination are inhibited. This study confirms the inactivation of Alicyclobacillus acidoterrestris spores by DBD‐ACP and provides some new perspectives on the inactivation mechanisms of spores by DBD‐ACP.

Characterization of the Effect of a Novel Production Technique for 'Not from Concentrate' Pear and Apple Juices on the Composition of Phenolic Compounds.

The consumption of 'not-from-concentrate' (NFC) fruit juices can be a convenient and enjoyable way to incorporate the nutritional benefits and flavors of fruits into one's diet. This study will focus on the effect of production of juices from apple and pear fruits, by using centrifugal decanter and tangential filtration, on the profile of polyphenols as a valuable source of bioactive compounds. Likewise, by-products from the juice industry were characterized in order to understand the high-value-added potential based on their composition of polyphenols. Briefly, apple and apple juice showed great contents of chlorogenic acid (0.990 ± 0.021 mg/g of DW), the dihydrochalcone phloridzin (1.041 ± 0.062 mg/g of DW), procyanidins (0.733 ± 0.121 mg/g of DW) and quercetin derivatives (1.501 ± 0.192 mg/g of DW). Likewise, the most abundant compounds in pear and pear juices were chlorogenic acid (0.917 ± 0.021 mg/g of DW), caffeoylquinic acid (0.180 ± 0.029 mg/g of DW), procyanidins (0.255 ± 0.016 mg/g of DW) and quercetin derivatives (0.181 ± 0.004 mg/g of DW). Both temperature and tangential speed affect the amount of phenolic compounds in fruit juices, highlighting the need to control the technological process to obtain a more nutritious/healthier beverage. Overall, NFC juices arise as a better option when compared with concentrated juices. Furthermore, the higher yield of phenolic compounds found in fruit pomace clearly open new ways for upcycling this fruit by-product as a high-value-added ingredient.

<i>Agaricus bisporus</i> chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine

Chitosan is a fining agent used in winemaking, although its use in juice and wine beyond fining has been limited until now. Therefore, this study's first aim was to determine if chitosan derived from Agaricus bisporus (button mushrooms) could reduce caffeic and caftaric acid concentrations in Pinot noir grape juice (Study A). The second aim was to determine if chitosan, when added to base wine, could influence the synthesis of furan-derived compounds during storage (Study B). In Study A, Pinot noir grape juice was stored at 10 °C for 18 hours after the following treatments: control (no addition), bentonite/activated charcoal (BAC), low molecular weight (< 3 kDa; LMW) chitosan, med. MW (250 kDa; MMW) chitosan, and high MW (422 kDa; HMW) chitosan (all 1 g/L additions). Caftaric acid was decreased, and total amino acid concentration was increased in the LMW chitosan-treated juice, while the estimated total hydroxycinnamic acid content, turbidity, and browning were decreased in the MMW chitosan-treated juice compared to the control. In Study B, Pinot noir base wine destined for sparkling wine was stored at 15 and 30 °C for 90 days with the following treatments: control (no addition), LMW chitosan, MMW chitosan, and HMW chitosan (all 1 g/L additions). The three chitosan treatments stored at 30 °C had increased furfural, homofuraneol, and 5-methylfurfural formation in the base wine compared to the control. At 15 °C, furfural and homofuraneol had greater concentrations in all chitosan-treated wines after 90 days of storage. Our results demonstrate the potential of mushroom-derived chitosan to remove caftaric acid from grape juice and suggest that chitosan can influence the synthesis of furan-derived compounds in wine after short-term storage.

The use of Green Bean Juice as an Effort to Improve MSCT Image in Abdomen MSCT Protocol (in Vitro Study)

Oral contrast media usually used in abdominal MSCT examinations are water and contrast media containing iodine. However, there are advantages and disadvantages, so an alternative replacement for natural ingredients is needed, namely green bean juice. This study aims to prove that using mung bean extract can improve MSCT images for oral contrast media in the MSCT Abdomen protocol based on in vitro studies. The research method used was a quasi-experimental study to compare the extent to which mung bean extract improved MSCT images compared to water and contrast media containing iodine as oral contrast media in the Abdomen MSCT protocol based on in vitro studies. Measurement of image enhancement is done by measuring ROI. Furthermore, the measurement results were analyzed using the difference test and a follow-up test, namely the Least Significance Difference (LSD) test. The research results show that green bean juice can improve abdominal MSCT images to be used as an oral contrast medium in the Abdominal MSCT protocol based on in vitro studies. Then, there was a difference in improving the MSCT image when using green bean juice, water, and contrast media containing iodine as oral contrast media in the abdominal MSCT protocol based on in vitro studies, and it was found that there was a difference in the concentration of green bean juice in getting optimal results in the MSCT protocol. Abdomen based on in vitro studies. Conclusion Mung bean extract can be used as an oral contrast medium instead of water because it can improve MSCT images.

The Effect of Various Concentrations of Both Lime Juice and Synthetic Citric Acid Solutions to Protect Capsicum frutescens L. against Yellow Leaf Curl Disease

The yellow leaf curl (YLC) disease is one of plant disease generally found in chili pepper. The aim of the research was to know various concentrations of lime juice and synthetic citric acids to protect chili pepper (Capsicum frutescens L.) against YLC disease. The research used a randomized completely block design using seven treatments and three replications. The treatments tested were spraying lime juice of 0.1%, 0.2%, and 0.3% volume per volume (v/v); citric acid solution of 0.1%, 0.2%, and 0.3 % weight per volume (w/v). Control was used water only. The data result were analyzed using the honestly significant different test at the 95% confidence level. The treatment of both lime juice and citric acid solutions 0.2% and 0.3% could decreased whitefly population on chili pepper compared with control. The lime juice and citric acid solutions 0.3% was able to reduce the incidence and intensity of YLC disease. Lime juice and citric acid solution of 0.2% and 0.3% increased fruit numbers and fruit weights compared with control. The lower whitefly population decreased disease incidence of YLC (with regression Y = 5.7505x – 48.029). Intensity of YLC disease decreased fruit numbers and fruit weight (correlation value of -0.949 and -0.912). Keywords: Citric acid, Chili pepper, Gemini virus diseases, Whitefly.

Biohydrogen Gas/Acetone-Butanol-Ethanol Production from Agave Guishe Juice as a Low-Cost Growing Medium

Different strategies have been assessed for the revalorization of guishe to obtain biomolecules. The juice obtained after the mechanical extraction of guishe is rich in phytochemicals and sugars which can be converted to other products. The objective of the present study was to evaluate the production of hydrogen and butanol at different guishe juice concentrations (and therefore, different sugar concentrations) via fermentation in batch mode using Clostridium acetobutylicum ATCC 824. Fermentation assays were performed in triplicate under anaerobic conditions at 35 °C for 142 h. Guishe juice was supplemented with all components of synthetic medium (salts, vitamins and reducing agents), except glucose, and diluted at different concentrations: 20%, 40%, 60%, 80% and 100%. For comparison purposes, a control was carried out in a synthetic medium using glucose as carbon source. Results showed a maximum butanol concentration of 5.39 g/L using 80% guishe juice, corresponding to a productivity and yield of 0.04 g/L h−1 and 0.24 g/g, respectively. Meanwhile, the highest productivity (1.16 L H2/L d−1; 1.99 mmol H2/L h−1) and yield (18.4 L/kg) of hydrogen were obtained with 40% guishe juice. This study demonstrates the potential of guishe juice to be used as a low-cost substrate for hydrogen and butanol production.

Development of an itaconic acid production process with Ustilaginaceae on alternative feedstocks

BackgroundCurrently, Aspergillus terreus is used for the industrial production of itaconic acid. Although, alternative feedstock use in fermentations is crucial for cost-efficient and sustainable itaconic acid production, their utilisation with A. terreus most often requires expensive pretreatment. Ustilaginacea are robust alternatives for itaconic acid production, evading the challenges, including the pretreatment of crude feedstocks regarding reduction of manganese concentration, that A. terreus poses.ResultsIn this study, five different Ustilago strains were screened for their growth and production of itaconic acid on defined media. The most promising strains were then used to find a suitable alternative feedstock, based on the local food industry. U. cynodontis ITA Max pH, a highly engineered production strain, was selected to determine the biologically available nitrogen concentration in thick juice and molasses. Based on these findings, thick juice was chosen as feedstock to ensure the necessary nitrogen limitation for itaconic acid production. U. cynodontis ITA Max pH was further characterised regarding osmotolerance and product inhibition and a successful scale-up to a 2 L stirred tank reactor was accomplished. A titer of 106.4 gitaconic acid/L with a theoretical yield of 0.50 gitaconic acid/gsucrose and a space-time yield of 0.72 gitaconic acid/L/h was reached.ConclusionsThis study demonstrates the utilisation of alternative feedstocks to produce ITA with Ustilaginaceae, without drawbacks in either titer or yield, compared to glucose fermentations.

Advantages and limitations of a high-throughput analytical method using an automated enzymatic assay to quantify the glutathione in grape juice

Glutathione is a tripeptide, present in plants and other organisms in free (GSH) and dimer (GSSG) forms, known for its antioxidant activity. A high-throughput, economical method was developed to measure the total glutathione (TG) concentration in grape juice, using an enzymatic assay (EA), based on the reaction of thiol with 5,5′-dithio-(2-nitrobenzoic acid) (DTNB) in the presence of glutathione reductase enzyme. This method was automatised to allow high-throughput measurements in the concentration range of 1–100 mg L−1. GSH and GSSG were also quantified separately using the UHPLC-MS/MS method. The two methods (EA and UHPLC-MS/MS) gave comparable results in grape juice (R2 =0.97), where the concentrations of SO2 were low (<100 mg L−1). The sample preparation is a critical step in the quantitative analysis of glutathione given the high reactivity of GSH. In this work, ascorbic acid and SO2, commonly used in oenology, were tested as protecting agents at different concentration. The results given by the EA method could be altered by the reaction of SO2 and DTNB, however this effect was observed only at high concentration of SO2 (1 g L−1). Ascorbic acid at a 2.5 mg L−1 concentration protected the sample well, without interfering with the analysis, and allowed for storage for up to four months at − 20 °C.

PENGARUH IMBANGAN SUSU UHT DAN JUS KURMA TERHADAP JUMLAH BAKTERI, TOTAL YEAST DAN AKTIVITAS ANTIOKSIDAN PADA PRODUK SUSU KURMA

Ultra High Temperature (UHT) milk or packaged milk is milk that is processed through heating that exceeds the pasteurization process, which refers to a certain combination of time and temperature to obtain a sterile commercial product. The addition of date juice to date milk products will cause changes both physically, chemically, and microbiologically. This study aims to determine the best concentration of date palm juice on date milk products with the lowest number of bacteria and total yeast and the highest antioxidant activity. This research was conducted in January 2023 at the Laboratory of Animal Product Processing Technology, Padjadjaran University, Sumedang. The study was conducted experimentally with a completely randomized design (CRD) using 3 treatments and 6 replications with the percentage of date juices consisting of P1 (10%), P2 (20%) and P3 (30%). The research data were analyzed using analysis of variance and Duncan's multiple range test for the parameters of the number of bacteria, total yeast and antioxidant activity. The results showed that the addition of 30% date palm juice had the best effect on the number of bacteria and total yeast, and antioxidant activity. The best addition of date palm juice is at a concentration of 10% with total bacteria 4,54× 10 4 total yeast 3,25× 10 5 dan antioxidant activity 242,63 ppm.

Antibacterial Effect of Pomegranate Juice on Listeria innocua and E. coli in Different Media.

The antibacterial effect of pomegranate juice (PJ) at six concentrations (0, 10, 20, 30, 40, and 50%) against Listeria innocua and Escherichia coli was investigated in distilled water (DW) and bacterial culture broth. L. innocua and E. coli at approximately 105 cfu mL-1 were inoculated in PJ samples and incubated at 4, 25, and 37 °C for 0, 6, 24, and 48 h. The bacterial population and pH of culture media were measured at each removal. Results indicated that the antibacterial effect of PJ was dependent upon bacteria species, juice concentration, incubation temperature, and growth medium. Higher juice concentration and incubation temperature resulted in increased antibacterial effects. Bacterial populations were decreased more significantly in DW systems than in the culture broth, while L. innocua was more sensitive to PJ than E. coli in the DW systems. Regardless of PJ concentrations in DW systems, L. innocua, initially inoculated at approximately 105 cfu mL-1, was reduced to undetectable levels at 25 and 37 °C within 24 h. The growth of L. innocua and E. coli was significantly inhibited in bacterial culture broth containing ≥ 20% PJ (p < 0.001). This study provides insight into the potential application of PJ in food and beverage products for food protection.

Optimized Acetic Acid Production by Mixed Culture of Saccharomyces cerevisiae TISTR 5279 and Gluconobacter oxydans TBRC 4013 for Mangosteen Vinegar Fermentation Using Taguchi Design and Its Physicochemical Properties.

This research investigates the enhancement of acetic acid production in the mangosteen vinegar fermentation process through mixed-culture fermentation involving S. cerevisiae TISTR 5279 and G. oxydans TBRC 4013, alongside an analysis of the resulting mangosteen vinegar's qualities and properties using Taguchi Experimental Design (TED). It focuses on key parameters, such as the juice concentration, inoculum ratio, and pasteurization conditions, to optimize acetic acid production. The findings highlight that the unpasteurized condition exerts the most significant influence on acetic acid production yield (p < 0.01), followed by the 3:1 inoculum ratio of S. cerevisiae TISTR 5279 to G. oxydans TBRC 4013 and a 10% mangosteen concentration. The achieved theoretical maximum yield of acetic acid on day 21 was 85.23 ± 0.30%, close to the predicted 85.33% (p > 0.05). Furthermore, the highest recorded acetic acid concentration reached 5.34 ± 0.92%. On day 14 of fermentation, the maximum productivity and yield were 3.81 ± 0.10 g/L/h and 0.54 ± 0.22 g/g, respectively. The resulting mangosteen vinegar exhibited elevated levels of total phenolic content (359.67 ± 47.26 mg GAE/100 mL), total flavonoid content (12.96 ± 0.65 mg CAE/100 mL), and anti-DPPH radical activity (17.67 ± 0.22%), suggesting potential health benefits. Beyond these chemical aspects, the mangosteen vinegar displayed distinct physical and chemical characteristics from the original mangosteen juice, possibly conferring additional health advantages. These findings are promising for industrial vinegar fermentation models and propose the potential use of the product as a valuable dietary supplement.

Optimization of sugarcane juice as a culture medium for scale up of Lactobacillus plantarum TISTR 2083 production

Lactobacillus plantarum TISTR 2083 is one of the industrially relevant lactic acid bacteria vastly used as a probiotic. The culture of L. plantarum TISTR 2083 in sugarcane juice was studied to optimize the culture medium and growth conditions for the highest viable cell production at a low cost. The effect of sugar content (5 - 20°Bx), amount of seed culture (1 - 10%), different nitrogen sources (ammonium sulfate, diammonium phosphate, yeast extract and peptone) with different concentrations (0 – 1.5%), and different agitation speeds (0 – 150 rpm) were investigated in the sugarcane juice growth media for higher cell growth of L. plantarum TISTR 2083. The concentration of sugarcane juice was optimized with 5, 10, 15, and 20°Bx. The highest cell viability was found in the 20°Bx sugarcane juice as 8.90-9.24 log CFU/mL. Moreover, seedlings with a 5% (v/v) seed culture maximized the viable cell (9.07 log CFU/mL) than 1, 3, 7, and 10% seed cultures, respectively. Among different nitrogen sources, high cell viability was obtained using 1.5% yeast extract (8.76-9.11 log CFU/mL). With all other optimized parameters, the agitation speed of 100 rpm resulted in a higher viable cell count. Optimized sugarcane juice can be used as a low-cost medium and a simple bottle fermenter for the scale-up of L. plantarum.

Optimization of Heat Transfer Area and Steam Requirement in Multiple Effects Evaporator for Concentration of Juice in Sugar Factory

&lt;strong&gt;ABSTRACT.&lt;/strong&gt; In maintaining the existence of sugar factories that exist and are still actively operating in Indonesia, efforts should be made to carry out intensification and extensification. In terms of the intensification of the process, it is necessary to periodically evaluate the performance of process tools, especially those that require utilities so that the process is effective and efficient. The process of making sugar passes through six stages, namely: milling, purification, evaporation (evaporation), cooking, screening, and packaging processes or the final stage. The evaporation process is a crucial process that determines the success of the entire process because the juice is concentrated from 11% to 64%. The evaporator is designed to use a multiple effect evaporator to increase the value of steam economy. The research objective is to optimize the number of effects that require a minimum total cost. To achieve this goal, it is necessary to survey the sugar factory to obtain the necessary valid data. Furthermore, a mathematical model is compiled based on the principle of mass and heat balance and then a software program is made so that the optimization solution can be done accurately. The conclusions that can be drawn are as follows: for a mass flow rate of 125,000 kg/hour with a concentration of 11% juice and a feed temperature of 100&lt;sup&gt;o&lt;/sup&gt;C, the optimum conditions are obtained with a minimum annual production cost of IDR. 22,090,361,779.00 which is owned by the evaporator with 4 effects, total evaporator area = 2,443.81 m&lt;sup&gt;2&lt;/sup&gt;, steam economy = 3.98 and steam demand = 26,028.2 kg/hour. The number of evaporator effects of 4 is common in Indonesia.

Process simulation of an integrated green protein biorefinery using nanofiltration membrane and ethanol fermentation

The objective of this study is to propose the integration of a green protein biorefinery with ethanol production and to highlight the potential of nanofiltration membrane technologies and extractive distillation in the separation and purification of valuable substances. Depending on the product and its purity, the nanofiltration membrane can help in decreasing energy expenditure and greenhouse gas emissions while extractive distillation overcomes the water–ethanol azeotrope formation. The aim is to enhance the sustainability of biorefinery processes by integrating new separation techniques and adopting process intensification. The concentration of the residual brown juice using nanofiltration reduced its water content and favored the sugar conversion into ethanol while concomitantly decreasing the formation of byproducts. It has been shown that these configurations (with the presence of nanofiltration and intensified) have lower energy consumption compared to the proposed classical sequence. The results of the simulations indicate that better results are obtained with the extractive distillation using a dividing-wall column, achieving around a 50 % reduction in energy consumption and a 58 % reduction in CO2 emissions.

DEVELOPMENT OF ALOE VERA BASED FUNCTIONAL DRINK

Background: Aloe vera (Aloe barbadensis miller) is composed of minerals, vitamins, polysaccharides, enzymes, phenolic compounds, amino acids, and antioxidants which provide numerous health benefits such as anti-inflammatory, antibacterial and antiviral. Grapes (Vitis vinifera) are high in polyphenols has a substantial impact on preventing cancer and heart disorders. In the beverage sector, recent work is based on the combination of functional ingredients. Aloe vera and grapes drinks are highly nutritious functional drinks that prevent different diseases. Objectives: This study investigated how Aloe vera juice improved the nutritional profile of grape juice and its sensory properties. Several parameters of the functional drink were investigated, including its physiological characteristics, oxidative stability, microbial load, and organoleptic properties. Methodology: Statistix 8.1 was used for the application of statistics, Tukey HSD Post Hoc analysis, and Two-way ANOVA was utilized for the inspection of data obtained after analysis. Different concentrations of grape juice and Aloe vera were mixed to prepare the functional beverage which is stored at 4oC temperature for 28 days. Results: the study outcomes revealed significantly improved effects in microbial analysis; maximum load of 7.68 ± 0.19, and non-significantly increasing effects were observed in titratable acidity (0.9900±0.01), ash content (0.223±0.01), dissolved solids (0.1450±0.001), and total solids (3.90±0.1) and non-significantly decreasing effects were observed in pH, total flavonoid content, and viscosity. Conclusions: Functional drink contained more nutrients when grapes and Aloe vera were combined. Among the treatments evaluated, treatment T3 with 60 percent grape juice and 40 percent Aloe vera juice produced the best sensory results.

Technical assessment of nanofiltration process for concentration of cranberry juice and recovery of benzoic acid

SummaryThis work investigated cranberry juice nanofiltration using a plate and frame pilot plant equipped with NF99 membrane to concentrate cranberry juice and simultaneously separate benzoic acid from cranberry juice. The influences of ultrafiltration pretreatment were also considered. The results indicated that UF pretreatment can improve permeate flux and consequently the concentration factor and concentration degree. In both cases, the dominant fouling mechanism of cranberry juice nanofiltration was complete blocking. However, the UF pretreatment could reduce the fouling phenomena. With nanofiltration of ultrafiltration pretreated cranberry juice at pH 2.5 and 4 MPa of operating pressure; concentration factor, concentration degree, final solid content, the total rejection of benzoic acid and recovery yield of soluble solid were 4.23, 4.14, 21.3 oBrix, 0.703 and 0.938 respectively. In the permeate, the benzoic acid content on dry matter increased more than 10 times compared with the feed. These results indicate that it is promising to apply nanofiltration for not only recovering benzoic acid from cranberry juice but also concentrating that juice simultaneously with benzoic acid recovery.

Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks

The current study aimed to characterize homemade fermented pickle juice and evaluate its efficacy as a marinade on physicochemical, microbiological, textural properties, microstructure, and sensory attributes of the strip loins. Organic acids, phenolics, flavonoids, volatiles, total phenolic content (TPC), and in-vitro antioxidant capacity (ABTS and FRAP) analyses were carried out. Furthermore, minimum inhibitory concentration (MIC), and the diameter of inhibition zones of the pickle juice were determined against Escherichia coli O157:H7, Salmonella Typhimurium, S. enteritidis, and Listeria monocytogenes. The strip loins were marinated with five different concentrations (10%, 25%, 50%, 75%, and 100%) of pickle juice at 4 °C for 24 h. A total of 4 organic acids, 23 phenolic and flavonoid compounds, and 69 volatiles were identified in the pickle juice. The TPC, ABTS, and FRAP values of the pickle juice were found to be 184.24 ± 33.28 GAE/L, 44.48 ± 0.41 mg TEAC/L, and 2.79 ± 0.01 mM FE/L, respectively. The MIC and inhibition zones were recorded between 7.81 and 12.50% and 8.25–13.80 mm against pathogenic bacteria, respectively. The textural properties of the strip loins marinated with 100% pickle were improved compared to the control (P < 0.05). Moreover, this concentration decreased the number of pathogens in strip loins, ranging between 1.07 and 2.77 log10 CFU/g (P < 0.05). Regarding sensory attributes, the strip loins marinated with 50% and 100% pickle juice had higher scores compared to the non-marinated samples. The results of this study indicated that pickle juice can be evaluated as a marinade to improve the microbiological quality and textural properties of strip loins.

Pengaruh Konsentrasi Sari Buah Semu Jambu Mete (Anacardium occidentale L) terhadap Daya Terima Produk Sport Gel

Background: Cashew apple can be processed into food or beverage products such as jam, syrup, jelly and others. Sport gel is a sports drink product. The purpose of this study was to determine the effect of the concentration cashew apple juice on the acceptability of sports gel products. Methods: This research method uses complete randomized design. The ratio of cashew apple to water is given 1:0, 1:1, 1:2 and 1:3. Then a hedonic test was carried out to determine the acceptability of the sport gel using a questionnaire taken from 30 untrained panelists. The Somogyi-Nelson test is used to determine the total sugar content. Analysis of hedonic test data using the Kruskal-Wallis test and continued the Mann-Whitney test. Analysis of total sugar data using the Kruskal-Wallis test. Results: Hedonic test results p values = 0.000 (taste), 0.303 (aroma), 0.469 (texture), and 0.393 (color). Mann-Whitney's follow-up test results were p values = 0.000 (F0 and F1), 0.004 (F0 and F2), 0.002 (F0 and F3), 0.000 (F1 and F2), 0.000 (F1 and F3), 0.797 (F2 and F3). The result of the total sugar test p value = 0.083. Conclusion:The concentration of cashew apple juice only affects the acceptability in the taste aspect and does not affect the total sugar content of the cashew apple sport gel.