Concentrated Juice Research Articles

ANALISIS KANDUNGAN VITAMIN C DAN DAYA TERIMA ORGANOLEPTIK YOGHURT SARI BUAH NAGA MERAH (Hylocereus sp)

Abstract: The higher the Red Dragon fruit juice is added then the content of vitamin C fruit yogurt will increase. This is due to the content of vitamin C on the red Dragon fruit in the fruit yogurt is not too much decreased because of the stable nature of vitamin C in acidic State. The purpose of this research is to know the analysis of vitamin C content and the receipt of organoleptic yogurt juice red dragon fruit. This research uses the complete random draft (RAL) factorial method with 2 factors. Factor I is vitamin C level. The factor II is the concentration of red dragon fruit juice (10%, 15%, 20%).Results of the highest vitamin C levels in yogurt in the dragon fruit juice yogurt with a concentration of A4 (20%) With a rate of vitamin C as much as 1, 584mg/100gram. There is a significant range of organoleptic power of gratitude for the taste of the 4 red Dragon Juice Yogurt treatment (0%, 10%, 15%, and 20%). There is no difference in the level of color, aroma, and viscosity of red dragon juice yogurt. The favorite level of color in red dragon fruit yogurt is in the treatment of A2 (10%) and A4 (20%). The favorite level of flavor in red dragon juice yogurt is on the A4 (20%) treatment. The favorite level of aroma in red dragon juice yogurt is found in A4 (20%) treatment. The favorite level of color in red dragon juice yogurt is in the A3 (15%) treatment. It is suggested in subsequent studies to identify total lactic acid bacteria in the red dragon juice yogurt. Further product development of yogurt concentration type is most liked.Keywords: Vitamin C content, organoleptic receiving power, dragon fruit juice yogurt.

Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice

This research aimed to propose a protocol for the processing of whole persimmon juice and to evaluate the effects of ultrasound treatment in relation to microbiological, sensory, and antioxidant aspects. The persimmon juice was submitted to freeze concentration, and the physical-chemical, total phenolic compounds (TPC), and antioxidant capacity were investigated. The sample treated with ultrasound (60% amplitude for 20 min) obtained a satisfactory reduction in total coliforms as well as the highest amount of TPC and total flavonoids compared with the control. This sample also showed a global preference in the sensory evaluation. Regarding the use of freeze concentration, two cycles of this process resulted in an increase in sugars, organic acids, and TPC. These results suggest that these nonthermal technologies can potentially be applied in relation to persimmon beverages, instead of the traditional pasteurization and concentration methods, to improve sensory quality and safety or to enhance functional properties. Novelty impact statement This study suggests that ultrasound treatment applied in persimmon juice processing can reduce microbiological load while preserving phenolic compounds and antioxidant capacity. Freeze concentration is also a technology that can be incorporated by the beverage industry in order to improve functional and sensory properties.

The Effect of Red Paprika Juice (Capsium annum) Addition into the Feed to Brightness of The Red Comet Fish Colour (Carassium auratus)

This study aims to determine the color change of comet fish (Carasium auratus) after being given additional feed in the form of red paprika juice. Measurement of the fish color was carried out every 10 days for 1 month and visual observations were made with digital photos and analyzed the colors using Adobe Photoshop CS4 software. In this study, different concentrations of paprika juice were used. This study used a completely randomized design (CRD).There were 5 treatments, namely P0 without the addition of red paprika juice (control), P1 with the addition of 2% paprika juice, P2 with the addition of 4% paprika juice, P3 with the addition of 6% paprika juice, and P4 with the addition of 8% paprika juice, which was performed on 3 times for each. The research data were analyzed using statistical analysis Unvariate One Way Analysis of Variance at 5% level with a 95% confidence interval. The results showed that the highest increase in color quality was obtained in the P3 treatment with an average value of 63.85 ± 2.12, the highest specific weight growth rate was obtained in P3 treatment with an average value of 60.825 ± 0.59 days, the highest specific length growth rate was obtained atP3 treatment with an average value of 1.37 ± 0.28 grams, while at the survival rate there is a significant value or not significantly different. The conclusion of this study is the effect of adding red paprika juice in the feed affects the color quality and specific growth rate, while the survival rate is not affected. Furthermore, the dose of red paprika juice added to the feed can improve the color quality of comet fish with the highest value found in P3 (with the addition of 6% paprika juice), namely 63.85.

Pineapple leaf juice characterization and evaluation of factors affecting microbial growth inhibition

Pineapple leaves were used in this study to characterize and investigate the factors influencing the inhibition of microbial growth using its juice. Ultra-performance liquid chromatography to quadrupole time-of-flight mass spectrometry was used to study the phenolic compounds present in pineapple leaf juice. Methyl-5-O-caffeoylquinate, octahydrocurcumin, meliadanoside A, stilbostemin D, feralolide, agrimol C and kukoamine A were found to be the most prominent phenolic in pineapple leaf juice. The four factors of 0.5–5 h of microbial inhibition time, 0.2563–0.5127 mg GAE/mL of total phenolic content concentration in pineapple leaf juice, 26–37 °C of temperature and 1:1 and 1:3 of pineapple leaf juice-to-microbe ratio were investigated using a factorial analysis. The microbial inhibition growth up to 21.74% were obtained under inhibition time of 0.5 h, 0.5127 mg GAE/mL of total phenolic content concentration in pineapple leaf juice, temperature of 37 °C and 1:1 pineapple leaf juice-to-microbe ratio. Temperature was the greatest contributor (1.56%) to inhibit microbial growth, accompanied by total phenolic content concentration in pineapple leaf juice with 1.27%, microbial inhibition time with 1.07% and pineapple leaf juice-to-microbe with 0.29%. This study demonstrated the potentials of pineapple leaf as a valuable source of natural products with microbial inhibitor properties, making it one of the greener and more cost-effective alternatives to expensive synthetic agents for controlling microbial growth.

Not only manganese, but fruit component effects dictate the efficiency of fruit juice as an oral magnetic resonance imaging contrast agent.

Several fruit juices are used as oral contrast agents to improve the quality of images in magnetic resonance cholangiopancreatography. They are often preferred to conventional synthetic contrast agents because of their very low cost, natural origin, intrinsic safety, and comparable image qualities. Pineapple and blueberry juices are the most employed in clinical practice due to their higher content of manganese(II) ions. The interest of pharmaceutical companies in these products is testified by the appearance in the market of fruit juice derivatives with improved contrast efficacy. Here, we investigate the origin of the contrast of blueberry juice, analyze the parameters that can effect it, and elucidate the differences with pineapple juice and manganese(II) solutions. It appears that, although manganese(II) is the paramagnetic ion responsible for the contrast, it is the interaction of manganese(II) with other juice components that modulates the efficiency of the juice as a magnetic resonance contrast agent. On these grounds, we conclude that blueberry juice concentrated to the same manganese concentration of pineapple juice would prove a more efficient contrast agent than pineapple juice.

Investigation of the effects of pomegranate juice addition on physicochemical, microbiological, and functional properties of set and stirred yogurts.

Pomegranate juice (PJ) (at concentrations of 13% and 17%) was added to yogurt and its physicochemical and microbial properties were investigated. PJ improved several features of yogurt, bringing an increase in total phenolic contents by 4.3–6.1 and 5.3–7.3 fold in response to 13% and 17% PJ, respectively. Also, there were increases in the total anthocyanin contents of yogurt by 2650–2870 and 3470–3820 fold in response to the said juice concentrations. These increases were observed in both set and stirred yogurts, whereas IC50 values of the yogurts decreased by 2.2–2.6 and 3.0–3.3 fold, respectively, compared to the control samples. Total acidity, syneresis, and redness value of the yogurts increased, parallel to the increase in the PJ concentration being added. Also, Streptococcus thermophilus count decreased significantly, whereas no significant effect was observed on the population count of Lactobacillus delbrueckii subsp. bulgaricus. Among PJ yogurt samples, the panelists selected the 13% PJ stirred yogurt as the best sample. PJ was observed to contain valuable bioactive compounds with functional and medicinal effects that culminate in health benefits.

Performance evaluation of a baffled rotating contactor for the concentration of fruit juice by air stripping

Simultaneous heat and mass transfer experiments with air–water system were performed in a baffled rotating contactor and volumetric mass transfer coefficient determined towards exploring an alternate strategy for the concentration of fruit juice. The proposed concentration technology is based on the stripping of water from fruit juice by an unsaturated gaseous stream. In the contactor, the phases flowed counter-currently between two rotating circular disks zigzagging across concentric circular baffles fitted in the inner surface of the disks. The volumetric mass transfer coefficient varied between 7kg/m3s to 20kg/m3s for the range of operating conditions studied. The evaporation rate of water per unit volume was higher than in falling film type evaporators used conventionally for the concentration of fruit juice. The maximum concentration of orange juice attained in the rotating contactor within two hours with continuous recirculation of the solution was 32.6 °Brix for the operating conditions studied. This was significantly higher than that obtained in a rotating packed bed contactor of similar volume (2.0L).

Colorimetric quantification of sodium benzoate in food by using d-amino acid oxidase and 2D metal organic framework nanosheets mediated cascade enzyme reactions

A rapid colorimetric method for detecting sodium benzoate in food products was established based on the d-amino acid oxidase (DAAO) and 2D metal organic framework (2D MOF) nanosheets mediated cascade enzyme reactions. Firstly, the synthesized 2D MOF nanosheets served as high efficient nanozyme with outstanding peroxidase-like catalytic activity and catalyzed the color reaction between H2O2 and 3, 3’, 5, 5′- tetramethylbenzidine. Secondly, sodium benzoate as a competitive inhibitor of DAAO, could influence the production of H2O2 in DAAO mediated oxidation reaction. After a combination of those two reactions, this colorimetric quantitative method was constructed and validated for sodium benzoate determination with wide linear range (2.0–200.0 μM), low limit of detection (2.0 μM), high accuracy (recovery rate in 95.80–108.00%) and satisfied selectivity. Lastly, this method was utilized to analyze sodium benzoate concentration in juice, wine and vinegar by naked eyes.

Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel.

This study aimed to determine the effect of the addition of chokeberry juice concentrate (CJC) and foaming agent (egg albumin) with different percentages on the selected physical properties of agar gel. The agar gels with the addition of 5, 10, and 20% concentrations of chokeberry juice concentrate and with fructose addition were prepared. In addition, the foamed gels with different concentrations of egg albumin (in the range 0.5–2.0%) and CJC were produced. The water content, colour, density, hold-up and some mechanical and TPA (Texture Profile Analysis) descriptors as well some structural and acoustic emission parameters of non-aerated and foamed gels were analysed. The addition of CJC changed the colour of agar gel with fructose, the attractive appearance of the aerated gel was also linked with the addition of concentrate. The addition of 20% of CJC and foaming agent created samples with very low hardness, cohesiveness, and gumminess, and the structure of the aerated samples was characterised by the larger bubble diameter and the wider distribution of their size. The more promising texture and structure properties were obtained for samples with aerated gels with 5 and 10% addition of chokeberry juice concentrate.

Test the Activity of the Juice and Infusion of Rumput Kebar (Biophytum petersianum Klotzsch) againts Ascaridia galli worms in Vitro

Kebar grass contains active compounds that can be used as herbal ingredients in the treatment of diseases. This study was conducted to test the anthelmintic activity of grass kebar against worms Ascaridia galli in vitro. This study uses Kebar grass juice and infusion with a concentration of 15%, 30%, 45%, and 60%, and 4 repetitions. Each level of the experiment is placed in each cup containing 25 ml of solution and 5 worms. Worm mortality is recorded every 2 hours. The results showed that the juice and infusion of kebar grass were concentrations of 15%, 30%, 45%, 60% capable of killing worms with a mean time on the juice of Kebar grass respectively 9.5; 8; 7.5; 7 hours, and the average time for Kebar grass infusion is 9.5; 8.5; 8; 7.5 hours. The immersion time is a good variable to explain the variable of worm death at each concentration of treatment. There is an anthelmintic effect on grass juice and infuse kebar grass against worms Ascaridia galli in vitro. The duration of soaking and the concentration of juice and infusion of Kebar grass in this study had a significant effect on the mortality of worms. It was concluded that the juice and grass infuse kebar(Biophytum Petersianum Klotzsch) have anthelmintic effect against worms Ascaridia galli in vitro. Concentration Kebar grass juice and infuse kebar is increasing, then the shorter the time it takes to kill the worms Ascaridia galli in vitro.

Kinetics of sea buckthorn juice concentration by freezing

Concentration of sea buckthorn juice by freezing on a batch crystallizer with plate-fin heat exchange elements having the area of 0.08 m2 per cycle equal to 3600 s was studied in the work. An increase in the initial content of soluble substances in the concentrated juice with freezing reduces the specific amount of ice formed on the heat exchange surface. Increased release of frozen ice was observed at the refrigerant lower boiling point. An increase in the initial content of soluble substances in sea buckthorn juice reduces the value of the ratio of soluble substances in the concentrated juice in relation to the initial value. An increase in the refrigerant boiling point causes a decrease in the concentration level. The degree of sea buckthorn juice concentration also decreases with an increase in the content of soluble substances in the initial juice supplied for concentration by freezing.

The effects of apple juice (Malus sylverstris-Mill) as a natural antioxidant on spermatozoa viability of Tor soro 24 hours postcryopreservation

The population of Tor soro in Indonesia continues to decline due to overfishing. In T. soro farming, the gonad maturity between males and females tends to be asynchronous. Thus, it is necessary to have a stock of milt that can be used at any time for fertilization of the eggs by cryopreservation. Cryopreservation can cause cell damage due to oxidative stress and can be reduced by the addition of antioxidants in the cryopreservation medium. Apple (Malus sylverstris-Mill) can act as an additional antioxidant to increase the chance of spermatozoa survival post-cryopreservation. This study aims to study the influence of adding various concentrations of apple juice (0 %, 10 %, 20 %, and 30 %) and determine which is most optimal in maintaining the viability of T. soro spermatozoa 24 hours post-cryopreservation with a 1:9 milt-diluent ratio. The mean viability of T. soro spermatozoa post-cryopreservation in 0 %, 10 %, 20 %, and 30 % concentrations are 12.01 ± 2.24 %, 8.10 ± 4.53 %, 53 ± 5.14 %, and 6.23 ± 4 % respectively. The results of the one-way ANOVA test showed that the apple juice in various concentrations did not affect the viability of T. soro spermatozoa 24 hours post-cryopreservation (P>0.5).

A Study on the Physical Properties and Surface Characteristics of Hanji by the Treatment of Soybean Juice

Hanji has hydrophilicity due to the hydroxyl group (-OH) in cellulose fibers, and has a porous structure due to micropores between fibers. To complement these features, treatment is essential on the surface of Hanji. As a surface treatment method, a common method uses glue and alum, and in addition, there are soybean juice and perilla oil treatment methods. Among them, the soybean juice treatment method is to treat the soybean juice on the surface of Hanji, so that a coating film is formed on the surface, resulting in waterproofing and ink settling without spreading. However, there are currently insufficient scientific studies on the method of making and treating soybean juice, material characteristics, and the properties of Hanji after soybean juice treatment. Therefore, in this study, after applying soybean juice by concentration and number of applications the physical properties and surface characteristics of Hanji coated with soybean juice were evaluated. As a result, as the concentration of soybean juice and the number of treatments increased, the smoothness increased as the coating formed on the surface of Hanji, and the sizing effect was also observed. It was also observed that the spread of ink decreased. However, as the concentration and the number of treatments increased, the tensile strength became weaker, but the flexibility tended to increase.

H. pylori eradication therapy: impact of gastric mucosa atrophy on transport of amoxicillin to H. pylori colonization area

AIM: The aim was to assess systemic transport of amoxicillin, the most common antibiotic in H. pylori eradication regimens to the gastric in atrophic gastritis.
 MATERIALS AND METHODS: Systemic transport of amoxicillin to the gastric lumen of rats was evaluated in washes from the gastric mucosa in the model of atrophic gastritis after intravenous drug infusion. Transport of amoxicillin from bloodstream to the gastric lumen was also assessed in patients with atrophic and non-atrophic gastritis in aspirated via nasogastric probe gastric juice after oral drug administration. Amoxicillin concentration was measured in samples using liquid chromatography-mass spectrometry.
 RESULTS: In rats with induced atrophic gastritis, hyperemia and acute erosions of the gastric mucosa, as well as microscopic signs of non-active chronic body gastritis and non-active antral atrophic gastritis were found. Amoxicillin concentration in washes from the gastric mucosa was significantly (p 0.01) higher in rats of experimental group than in control group at all time points (30, 60, 120, 240 min after drug infusion). The lowest mean amoxicillin concentration in gastric juice was observed in patients with antral atrophy (p 0.01). The maximum amoxicillin concentration in gastric secretion was found at the 180th min of aspiration in patients with atrophy of gastric mucosa, while in patients of the group of comparison it was found at 30-120th min of aspiration.
 CONCLUSIONS: Acute gastric mucosa erosions enhance amoxicillin delivery to gastric lumen in rats. Atrophy of antral mucosa more than in the corpus is characterized by decreased amoxicillin transfer from systemic bloodstream to gastric lumen in patients after oral amoxicillin intake. The gastric mucosa atrophy should be taken into consideration while predicting the efficacy of H. pylori eradication therapy in patients with chronic gastritis.

Pengaruh Suhu dan Lama Pemanasan Jus Buah Semangka Merah (Citrullus vulgaris (Schard.) Fursa. Terhadap Kandungan Vitamin C

Red watermelon (Citrullus vulgaris (Schard.) Fursa. is a fruit that is very popular with the Indonesian people because of its sweet, crunchy taste and high water content, and is rich in vitamin C. The fruit is eaten fresh or made into juice. This study aims to know the vitamin C content in red watermelon juice with variations in temperature and heating time. The research method was experimental design using a thermoreactor to measure the vitamin C content at variations in temperature and heating time. The samples used came from the Berastagi Tanah Karo area. The results showed that heating the best watermelon juice at a temperature of 30°C and heating time can affect the decrease in concentration in watermelon juice with a good time to use 15 minutes and 30 minutes.

Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice.

This study elaborated different formulations with xique-xique (Pilosocereus gounellei) cladode, passion fruit and lime juice and sugar cane syrup. The formulated beverages were subjected to physical and physicochemical analysis, determination of total carotenoid, total flavonoid and total phenolic compound contents, as well as of their antioxidant activity (ABTS and FRAP method), organic acid, sugar and phenolic compound profile during 21 days of refrigeration storage (4 °C). Significant variations were found among formulated beverages for most of the measured parameters during storage. Beverages with xique-xique juice were less acidic (7.90–10.27 g/100 mL) than beverages without this juice (11.66–12.76 g/100 mL). Beverages with xique-xique juice had overall higher contents of bioactive compounds and higher antioxidant activity when compared to the control formulation. Beverages with the highest xique-xique juice concentrations had the highest contents of carotenoids (51.51–59.27 µg/100 mL), flavonoids (1.39–2.15 mg CE/100 mL), phenolic compounds (68.49–115.66 mg EGA/100 mL) and antioxidant activity, as measured by ABTS (0.71–0.84 µmol Trolox/mL) and FRAP (0.33–0.39 µmol Trolox/mL). These results indicate that the incorporation of xique-xique cladode juice in these mixed beverages enhanced their bioactive properties, especially of antioxidant compounds, enabling the development of a new product with potential functional properties to the beverage industry.

The Utilization of Juice Morinda citrifolia and Averrhoa bilimbi as a Latex Emulsifier Agent

The area of rubber land in Indonesia currently reaches 3,672,213 ha which can produce 3,229,861 tons/year. The price of rubber in Indonesia is currently cheap because of low-quality latex. The low quality of latex is caused by the large production costs, one of which is the price of latex clotting material which is relatively expensive. Therefore, this studied aims to find a good alternative to latex coagulant but at low cost. Latex clumping material used in this research were noni juice and star fruit. The treatment in this study used noni juice and star fruit juice concentration of 5 ml, 10 ml, 15 ml, and 20 ml, respectively. The results showed the weight of latex with noni emulsifying agents increased by 45.58% while the administration of star fruit juice was not much different, amounting to 45.70%. However, the final weight of latex given by the emulsifying agent in the form of star fruit was higher than Noni with the difference at the highest weight reached 4.23 grams. The fastest latex clumping time at 20 ml star fruit concentration is 1.18 minutes. Based on research results noni juice and star fruit potential as a latex clot.

Membrane Fouling Behavior of Forward Osmosis for Fruit Juice Concentration.

Forward osmosis (FO) technology has a broad application prospect in the field of liquid food concentration because of the complete retention of flavor components and bioactive substances. Membrane fouling is the main obstacle affecting the FO performance and concentration efficiency. This work systematically investigated the membrane fouling behavior of the FO process for fruit juice concentration elucidated by the models of resistance-in-series, xDLVO theory and FTIR analysis. The results show that the AL-FS mode was more suitable for concentrating orange juice. Increasing the cross-flow rate and pretreatment of feed solutions can effectively improve the water flux and reduce the fouling resistance. The ATR-FTIR analysis revealed that the fouling layer of orange juice was mainly composed of proteins and polysaccharides, and the pretreatment of microfiltration can greatly reduce the content of the major foulant. There was an attractive interaction between the FO membrane and orange juice foulants; by eliminating those foulants, the microfiltration pretreatment then weakened such an attractive interaction and effectively prevented the fouling layer from growing, leading to a lower process resistance and, finally, resulting in a great improvement of concentration efficiency.

Greater bioavailability of xanthophylls compared to carotenes from orange juice (high-pressure processed, pulsed electric field treated, low-temperature pasteurised, and freshly squeezed) in a crossover study in healthy individuals

This study examined the effect of the intake of orange juice provided freshly squeezed (FS) or processed using low-temperature pasteurisation (LP), high-pressure processing (HPP), or pulsed electric field (PEF) treatment on the serum carotenoid concentrations of 12 healthy individuals, aged 20–32 years, enrolled in a crossover study. Participants were instructed to consume 500 ml of orange juice/day for 14 days. Carotenoid concentrations in the orange juice as well as serum samples retrieved on days 7 and 14 were analysed via HPLC. A significant increase in serum xanthophyll concentrations, but not serum carotenes, was observed, with the highest increase in α- and β-cryptoxanthin. The processing technologies applied appeared to affect serum carotenoid concentrations, with concentrations being similar in the HPP and FS orange juice types. As high variability in serum carotenoid concentrations was observed, the effect of different technologies on serum carotenoid concentration warrants further studies with larger sample sizes.

Investigating performance of fabricated electrospun polyethersulfone/Zeolite Y composite nanofibers in concentrate lemon juice by the osmotic membrane distillation process

AbstractThe main objective of this work is to increase the hydrophobicity of Polyethersulfone (PES) by adding Zeolite Y nanoparticles and investigating hydrophobicity, and the performance of fabricated membrane in concentrate fresh juice by the osmotic membrane distillation (OMD) process. Membranes containing 0, 0.04, 0.08, and 0.12 wt% of Zeolite Y nanoparticles were fabricated by the electrospinning method. Prepared membranes were characterized by scanning electron microscope (SEM), contact angle, and tensile. Pure water permeability was also measured for each membrane. Membranes were evaluated in the concentration of raw and fresh lemon juice (initial Brix of 6.75°) by the OMD process. Also, the concentrated juice color (a*, b*, L*, and ΔE) was measured for the most hydrophobic membrane. The contact angle of the electrospun membrane with 0 and 0.12 wt% of Zeolite Y nanoparticles were 138° and 160°, respectively, showing an increase in their surface hydrophobicity. Furthermore, the final concentration of juice during 5 hr of the OMD process with membranes containing 0, 0.04, 0.08, 0.12 wt% Zeolite Y and with the same stripping solution reached 33, 34.25, 34, 34.5°Brix, respectively. Finally, transpired that the time to reach the final concentration by the membrane containing 0.12 wt% nanoparticles was about 45 min shorter than the membrane without nanoparticles. The juice color had become redder, yellower, and darker. Adding nanoparticles and using the electrospinning method increases the hydrophobicity of the membrane. In the OMD process, as the hydrophobicity of the membrane increases, the duration of concentration decreases.Practical applicationsConsidering the various benefits of the fabricated membrane, it can be used to concentrate fruit juice in less time.