Conventional Juice Research Articles

Antioxidant, Nutritional Properties, Microbiological, and Health Safety of Juice from Organic and Conventional 'Solaris' Wine (Vitis vinifera L.) Farming.

This study investigated the technological parameters, microbiological, and functional properties of juice from Solaris grapes grown under conventional and organic farming systems to assess how these cultivation methods influence juice quality. The one-year study focused on key aspects such as the levels of health-promoting polyphenols, the presence of mycotoxins, and pesticide residues. Organic grapes showed greater bacterial and fungal diversity, with significant differences in dominant genera. Sphingomonas and Massilia were the predominant bacteria across both systems, while Erysiphe was more common in conventional grapes, and Aureobasidium was abundant in both. Despite the presence of genes for mycotoxin production, no mycotoxins were detected in the juice or pomace. Organic juice exhibited significantly higher levels of polyphenols, leading to enhanced antioxidant properties and improved technological characteristics, including lower acidity and higher nitrogen content. However, residues of sulfur and copper, used in organic farming, were detected in the juice, while conventional juice contained synthetic pesticide residues like cyprodinil and fludioxonil. These findings highlight that while organic juice offers better quality and safety in terms of polyphenol content and antioxidant activity, it also carries risks related to residues from organic treatments, and conventional juice poses risks due to synthetic pesticide contamination.

Natural Bioactive Compounds in Organic and Conventional Fermented Food.

Compared to conventional agriculture, organic farming is believed to provide a higher nutritional and health value in its products due to the elimination of harmful contaminants (pesticides, nitrates, heavy metals, etc.). Numerous studies have been conducted to show how the production system affects the quality of food in terms of the content of bioactive compounds. The aim of this study was to compare the content of some bioactive compounds (vitamin C, β-carotene, Ca content) and lactic acid bacteria (LAB) number and their bacteriocinogenic activity in organic and conventional fermented food. Although the results do not provide an unambiguous conclusion regarding the superiority of one production system over the other, the LAB number in organic pickled carrot juice, sauerkraut, yogurt, and kefir was higher than in their conventional counterparts. Their bacteriocinogenic potential against selected pathogens was also higher in most organic products. Organic vegetables contained significantly more vitamin C, and the calcium content in the organic yogurt was higher compared to the conventional version of the product. Relatively similar concentrations of ß-carotene for both production systems were found in carrot juice, while in organic pickled beet juice, there was five-fold less ß-carotene than in conventional juice.

Preliminary authentication of apple juices using untargeted UHPLC-HRMS analysis combined to chemometrics

In this work, apple juice samples from different farming and production processes (direct and concentrated juices; organic and conventional juices) were analyzed by ultra-high performance liquid chromatography coupled to high resolution mass spectrometry (UHPLC-HRMS). A workflow was developed and implemented for data processing using the Workflow4Metabolomics (W4M) platform. First, features were detected using XCMS, and next data filtration steps were applied leading to the removal of nearly 50% of the detected features. Intra- and inter-batch correction was then performed, followed by chemometric tools (PCA, PLS-DA, OPLS-DA, ANOVA). The developed approach successfully discriminated apple juice samples in two distinct scenarios simultaneously (direct vs. concentrated juices and organic vs. conventional juices). PCA highlighted the reproducibility of the method and confirmed the efficiency of batch corrections. OPLS-DA models showed good quality metrics, particularly after feature selection for organic vs. conventional juices discrimination (almost 80% of predictive ability). Based on ANOVA and OPLS-DA results, 24 features were retained as significantly discriminant. Among them, some compounds were identified as amino-acids and derivatives, using additional MS/MS experiments and online databases. An independent data set was used to evaluate their potential as marker compounds, with promising results obtained. Further investigation is needed to validate such an untargeted method and its routine application to detect apple juice adulteration and confirm its authenticity.

Comparative Evaluation of Juices from Red-Fleshed Apples after Production with Different Dejuicing Systems and Subsequent Storage.

In this work, two vintages (2019 and 2020) of red-fleshed ‘Weirouge’ apples were processed with the innovative spiral filter press technology to investigate juice production in an oxygen-reduced atmosphere. After pressing, a more brilliant red color and appreciably higher amounts of oxidation-sensitive constituents (ascorbic acid, anthocyanins, and colorless (poly)phenols) were seen in spiral filter pressed juices compared to those produced with conventional systems (horizontal filter press and decanter). In a subsequent stability study (24 weeks storage at 4, 20, and 37 °C), the color and phenolic compounds were monitored and differences in the juices produced with the different pressing-systems were widely maintained during the storage period. The analyses of the anthocyanins and colorless (poly)phenols were conducted by UHPLC-DAD-ESI-QTOF-HR-MS/MS and UHPLC-DAD. The spiral filter press emerged as a promising technology for the production of juices with a more attractive color and a better retention of oxidation-sensitive constituents during processing and storage compared to conventional juices.

Thermal and kinetic integrated models applied for Aspergillus fumigatus inactivation during ohmic and conventional juice pasteurization

The integration of thermal and kinetic analysis of food processes is of great importance to compare and design different devices. Ohmic heating has been applied in food and beverage industry as an alternative to conventional pasteurization, aiming to provide a faster and more homogeneous heating process for fungi and bacterial inactivation. The objective of this study was to integrate differential Weibull models describing the death kinetics of Aspergillus fumigatus in apple juice with two different heating models to compare conventional and ohmic pasteurization. It was observed that ohmic heating presented shorter processing times in all conditions and, when comparing processes with the same duration and decimal reduction (5-log), the ohmic process was able to operate at temperatures from 5 to 10 °C lower. The results contribute to better understand the differences between ohmic and conventional technologies in terms of total processing time to guarantee the product microbiological safety. • Integration of kinetic and thermal models was used to study ohmic and conventional processing. • A 5-log reduction process was performed considering Aspergillus fumigatus inactivation. • For the same processing time, OH could operate at temperatures 5–10 °C lower. • In the absence of agitation, temperature was spatially homogeneous only in OH. • This study contributes to determine the pasteurization binomials in juice using CH and OH.

Occurrence of mycotoxin patulin and polyphenol profile of Nordic apple juices in relation to apple cultivation system and pre-processing storage temperature

The aims of this study were to find out if organic apple juice (AJ) contained higher contents of polyphenols or patulin compared to conventional AJ, and if higher storage temperature before processing increases patulin content in juice. AJ was pressed from Estonian, Danish and Norwegian apples. Additionally, three cultivars from Estonian organic and conventional orchards were stored at 3±2 °C and 9±2 °C before processing. Patulin, polyphenol content and antioxidant capacity were determined in pasteurized juices. In 2015, 33% of conventional (n=6) and 46% of organic (n=11) juices contained patulin; two of the organic juices above the legal limit (191 and 64µg l-1). In 2016, none of the AJs contained patulin. Patulin occurrence was more affected by weather conditions two weeks before harvest than by cultivation system and apple storage temperature. Polyphenol content was higher in organic than in conventional juices and was reduced at higher apple storage temperature.

Optimization of Cyanidin-3-O-galactoside Production from Aronia melanocarpa Elliot from Nonthermal Ultrasonic Extraction Process by Response Surface Methodology

As a nonthermal process, ultrasonic extraction was optimized to obtain 13.21 mg/g of highly bioactive but extremely heat-sensitive cyanidin-3-O-galactoside (C3G) from Aronia melanocarpa Elliot under the following conditions; 75 kHz input frequency, 18.8 °C for the temperature, and 6.0 h process time. This yield was higher than 10.01 mg/g from a conventional juice extraction and was also higher than those from other reported sources. This concentration was proved to be very close to the predicted value of 13.70 mg/g from the quadratic model, with a regression coefficient of 0.969. This model also showed highly significant effects from changing frequency and time, and less significant effects from changing temperature. The extract from the optimized process showed 89.5% of higher DPPH radical scavenging activity than 71.3% from the conventional process. It was also found that the antioxidant activity of the extract was higher than that of using 13 µg/mL of C3G alone, possibly due to the synergistic effects of C3G with the other bioactive substances in the extract. Therefore, this optimized nonthermal process will be applied to obtain fairly high amounts of a thermally unstable and expensive C3G with fewer purification steps.

The interaction between country of origin and genetically modified orange juice in urban China

Although consumer preference for genetically modified (GM) food and country of origin (COO) labeling has been studied extensively, little research has examined the interaction effect between these two attributes. Previous research has demonstrated the importance of the interaction effect between food quality attributes. Moreover, production and international trade of GM crops are increasing simultaneously. As both mandatory GM and COO labeling can be used as non-tariff barriers, there is a need to better understand the interaction effect of GM and COO attributes on consumer preference. This study uses mall intercept surveys to investigate Chinese consumer preference for COO and GM foods, as well as the impact of COO on consumer preference for GM foods. A mixed logit model is estimated to incorporate the preference heterogeneity and correlation in the alternatives of a choice experiment (mixed logit + error component model). Results show consumers have a negative willingness to pay for GM orange juice from all countries, but the discounts associated with GM orange juice vary greatly; the discount for US GM juice is the lowest followed by that from Australia, China, Brazil, and Israel. Furthermore, consumer preference is more heterogeneous for GM juice than for conventional juice, implying more uncertainty regarding GM food quality from different countries.

Simultaneous HPLC determination of flavonoids and phenolic acids profile in Pêra-Rio orange juice

The aim of this study was to develop and validate an HPLC-DAD method to evaluate the phenolic compounds profile of organic and conventional Pêra-Rio orange juice. The proposed method was validated for 10 flavonoids and 6 phenolic acids. A wide linear range (0.01–223.4μg·g−1), good accuracy (79.5–129.2%) and precision (CV≤3.8%), low limits of detection (1–22ng·g−1) and quantification (0.7–7.4μg), and overall ruggedness were attained. Good recovery was achieved for all phenolic compounds after extraction and cleanup. The method was applied to organic and conventional Pêra-Rio orange juices from beginning, middle and end of the 2016 harvest. Flavones rutin, nobiletin and tangeretin, and flavanones hesperidin, narirutin and eriocitrin were identified and quantified in all organic and conventional juices. Identity was confirmed by mass spectrometry. Nineteen non-identified phenolic compounds were quantified based on DAD spectra characteristic of the chemical class: 7 cinnamic acid derivatives, 6 flavanones and 6 flavones. The phenolic compounds profile of Pêra-Rio orange juices changed during the harvest; levels increased in organic orange juices, and decreased or were about the same in conventional orange juices. Phenolic compounds levels were higher in organic (0.5–1143.7mg·100g−1) than in conventional orange juices (0.5–689.7mg·100g−1). PCA differentiated organic from conventional FS and NFC juices, and conventional FCOJ from conventional FS and NFC juices, thus differentiating cultivation and processing.

Tomato Quality from Organic and Conventional Production in the Selected Area of Dharan, Sunsari, Nepal

From the selected area of Dharan, Sunsari, Nepal, conventional and organic tomatoes were grown and tested with different parameters. Conventional tomatoes contained less value of Mg, Ca, K, Cu and Mn, but more value of Fe than organic tomatoes, where as Pb and Ni were not detected.The Zn was found to be same in both tomatoes sample. The sizes of conventional tomatoes were reportedly bigger than organic tomatoes. The viscosity and surface tension of organic tomatoes juice were reported to be higher than in conventional tomatoes juice. The refractive index value was found to be lower in conventional tomatoes juice than in organic tomatoes juice. The vitamin C value was found to be higher in conventional tomatoes juice than in organic tomatoes juice. The comparative study of color, juice containing capacity, storage capacity and firmness of organic and conventional tomatoes of Dharan,Sunsari,Nepal has also been included.Int. J. Appl. Sci. Biotechnol. Vol 5(1): 91-97

Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology

Market offer of vegetable juices in Europe is growing, and the vegetable species and processing technologies used become more diversified resulting in a large range of juice types. At the same time consumers look for natural and safe products with pro-health properties. The aim of this study was to evaluate the nutritional composition of selected juices based on beetroots coming from different agricultural systems and processed according to different technologies. Research material consisted of conventional and organic juices marketed in Poland, in that pure pressed juices, fermented juice and juices from concentrate, pure and combined with apple or lemon juice. The concentration of vitamin C, organic acids, total and reducing sugars, phenolic acids, flavonoids and betalains has been determined in the juices. All beetroot juices were abundant in betalains, with higher concentrations of these compounds found in pure beetroot juices when compared to juices combined with apple or lemon. Highest concentration of betanin-3-O-glucoside was found in pure conventional juice from concentrate, while highest betanidin content was found in pure organic fermented juice. Highest vitamin C contents were found in pressed organic juices combined with apple and lemon. All juices were abundant in polyphenols, mainly phenolic acids, with highest concentrations of these antioxidants found in conventional pure pressed juice. The study shows that beetroot juices, independently on the beetroot processing technology and agricultural production system, are very valuable products due to the presence of numerous bioactive compounds, especially betalains, in their composition. Therefore beetroot juice consumption should be promoted among consumers.

Quality of dried haskap berries (Lonicera caerulea L.) as affected by prior juice extraction, osmotic treatment, and drying conditions

ABSTRACTThe effect of juice extraction conditions on the quality of haskap berries (Lonicera caerulea L.) dried at different temperatures (60, 100, and 140°C) was investigated. The conventional juice extraction (process A) consisted of a two-press process, where thawed berries were pressed, and osmotic treatment was applied before pressing again. This was compared with a modified extraction (process B), which applied osmotic treatment during fruit thawing and only one press was used for extraction. The quality parameters investigated included moisture content, pressed berry yield, extraction loss, drying yield, total anthocyanin content (TAC), vitamin C content, and the rehydration characteristics of the final dried berries. Pressing the berries to 70% juice yield resulted in a higher pressed berry yield and better physicochemical quality in the pressed product. The yield was 26.39 and 28.92% in the conventional and modified extraction, with moisture contents of 70.32 and 77.75%, respectively. The TACs of pressed berries from extraction processes A and B were 24.62 and 33.03 mg C-3-G g−1 DW and the vitamin C contents were 14.14 and 36.18 mg/100 g, respectively. Drying at 60°C until 25% moisture content was better than at higher temperatures, resulting in a better quality dried product. It revealed drying yields of 45.32 and 52.75%, TACs of 4.00 and 4.30 mg C-3-G g−1 DW, vitamin C contents of 2.97 and 4.91 mg /100 g, and rehydration ratios of 2.22 and 2.37 from processes A and B, respectively. Process B with the one-step extraction is recommended for higher pressed berry yield, higher drying yield, and enhanced quality of the pressed and dried products. It is also a more efficient process, in terms of time, cost, and energy.

Acute consumption of organic and conventional tropical grape juices (Vitis labrusca L.) increases antioxidants in plasma and erythrocytes, but not glucose and uric acid levels, in healthy individuals

Bioactive polyphenols in grapes are influenced by grape variety and cultivation conditions. The Vitis labrusca L. varieties are cultivated in tropical regions and used for grape juice production. We hypothesized that polyphenols from tropical grape juices would beneficially affect redox homeostasis in humans. Therefore, the effects of acute consumption of organic and conventional grape juices from V labrusca L. on antioxidants biomarkers were investigated in healthy individuals. In a controlled, randomized, crossover, intervention trial, 24 individuals were assigned to drink 400 mL of conventional juice, organic juice, or water. Each intervention was followed by a 14-day washout period. Blood samples were obtained before and 1 hour after acute intake and analyzed for erythrocyte reduced glutathione, serum total antioxidant capacity, antioxidant enzymes in erythrocytes, and glucose and uric acid in serum. The ingestion of both grape juices resulted in elevated levels of reduced glutathione (P< .001) and serum total antioxidant capacity (P< .05) and increased activity of catalase (P< .001), superoxide dismutase (P< .001), and glutathione peroxidase (P< .05) compared with the control intervention, with no significant differences between grape juices (P< .05). The intake of juices did not affect significantly the concentrations of glucose or uric acid. Grape juice polyphenols were associated with increased antioxidants, and the chemical differences between organic and conventional juices were not predictive of the observed responses. The results suggest a bioactive potential of V labrusca L. juices to improve redox homeostasis, which is involved in defense against oxidative stress in humans.

Tradeoffs between sensory attributes and organic labels: the case of orange juice

AbstractResearchers have investigated the role of sensory attributes and organic labels on consumers’ preferences and perceptions of food, but few has examined whether sensory attributes are relevant for consumers who prefer organic food and the extent to which sensory attributes influence consumer's marginal willingness to pay for organic food. The objective of this study is to determine how sensory attributes and organic label work together to influence consumer's stated preference and marginal willingness to pay for orange juice. To achieve this, we conducted a blind sensory evaluation of two orange juices followed by a discrete choice experiment to determine the extent to which consumer's stated preference for orange juice labelled as organic is affected by sensory experience preceding the choice experiment. Random parameter logit models and latent class conditional logit models are used to explain stated preference. Results indicate that the effect of sensory attributes on consumer's marginal willingness to pay differed by organic juice and conventional juice.

Characterization of conventional, biodynamic, and organic purple grape juices by chemical markers, antioxidant capacity, and instrumental taste profile.

The objectives of this study were to characterize organic, biodynamic, and conventional purple grape juices (n = 31) produced in Europe based on instrumental taste profile, antioxidant activity, and some chemical markers and to propose a multivariate statistical model to analyze their quality and try to classify the samples from the 3 different crop systems. Results were subjected to ANOVA, correlation, and regression analysis, principal component analysis (PCA), hierarchical cluster analysis (HCA), soft independent modeling of class analogy (SIMCA), and partial least-squares discriminant analysis (PLSDA). No statistical significant differences (P > 0.05) were observed among juices from the 3 crop systems. Using PCA and HCA, no clear separation among crop systems was observed, corroborating the ANOVA data. However, PCA showed that the producing region highly affects the chemical composition, electronic tongue parameters, and bioactivity of grape juices. In this sense, when organic and biodynamic were grouped as "nonconventional" juices, SIMCA model was able to discriminate 12 out of 13 organic/biodynamic juices and 17 out of 18 conventional juices, presenting an efficiency of 93.5%, while 11 out of 13 non-conventional and 100% conventional grape juices were correctly classified using PLSDA. The use of electronic tongue and the determination of antioxidant properties and major phenolic compounds have shown to be a quick and accurate analytical approach to assess the quality of grape juices.

Qualitative characteristics and dead-end ultrafiltration of chicory juice obtained from pulsed electric field treated chicories

Qualitative characteristics and dead-end ultrafiltration behavior of chicory juice obtained at different temperatures from untreated and pulsed electric field (PEF) treated chicory roots are investigated. The chicory juices obtained at lower temperatures (30 and 60°C) from PEF treated chicories are less colorized, have lower turbidity, lower protein content, and higher purity than conventional juice obtained at 80°C.The ultrafiltration behavior of the untreated and PEF treated chicory juice was studied in the dead-end filter cell under different pressures (1, 2 and 4bars) and with stirring at 500rpm. Three types of polyethersulfone membranes with MWCO of 150, 50 and 5kDa were used. The membrane with MWCO of 50kDa produced the most purified filtrate, while the membrane with lower MWCO (5kDa) produced less purified filtrate probably due to the partial retention of inulin molecules. The increase of TMP from 1 to 2 bars increased the filtration flux and the juice purity. The ultrafiltration behavior of obtained chicory juices was successfully described by the filtration model with intermediate blocking mechanism.

Purple grape juices prevent pentylenetetrazol-induced oxidative damage in the liver and serum of Wistar rats

Oxidative damages in hepatocytes may be caused by epilepsy and/or anticonvulsant drugs. Epilepsy is one of the most common neurological disorders, characterized by recurrent seizures, which may increase the content of reactive oxygen species. Organic and conventional grape juices are rich in polyphenols, compounds with important antioxidant activity. It is hypothesized that organic and conventional purple grape juices may have protective effect against oxidative damage induced by pentylenetetrazole (PTZ) (a standard convulsant drug) in the liver and serum of Wistar rats. Animals (n = 16 in each group) received, by gavage, saline, organic grape juice or conventional grape juice (10 μL/g of body weight) for 17 days. Subsequently, half of the rats in each group received PTZ (60 mg/kg). After 30 minutes, the animals were euthanized by decapitation. Liver and blood samples were isolated to evaluate oxidative parameters (lipid and protein oxidation, nitric oxide metabolite content, antioxidant defenses, and protein sulfhydryl content). The results of this study showed that although organic juice contains higher polyphenol content than conventional juice, both juices conferred protection against lipid and protein oxidative damage and limited the increase in PTZ-induced nitric oxide metabolite content in the liver and serum. In addition, both juices inhibited the PTZ-induced reduction in enzymatic antioxidant defenses (superoxide dismutase and catalase activities) and sulfhydryl protein content in the liver and serum. In summary, both organic and conventional grape juices were able to reduce oxidative damage induced by PTZ in the liver and serum of Wistar rats.

Measured versus simulated dietary pesticide intakes in children

Children's dietary pesticide intakes can be measured directly through duplicate diet samples, but instead are frequently estimated using national residue data. We compared organophosphorus and pyrethroid pesticide intakes from conventional fruit, fruit juices and vegetables measured for two cohorts of children aged 3–11 years in the Children's Pesticide Exposure Study (CPES) with corresponding intakes simulated using CPES consumption and body weight data and residue data from the US Pesticide Data Program (PDP). We calculated daily measured pesticide intakes by multiplying grams eaten with measured concentrations and dividing by body weight. For the simulated intakes we combined the CPES consumption and PDP residue data, randomly sampling the PDP data 500 times in order to create distributions of daily intakes for each cohort, including 95% uncertainty intervals for each percentile. In all cases, the measured medians fell below the lower uncertainty bounds of the simulated medians, reflecting the lower detection limits of CPES versus PDP and the high number of non-detects in each. Upper percentile measured intakes were generally lower as well, except for higher measured intakes of phosalone from watermelon. This work shows that using PDP data could generate probabilistic estimates of dietary pesticide intakes that do not differ appreciably from measured intakes except in some cases.

Neuroprotective and anticonvulsant effects of organic and conventional purple grape juices on seizures in Wistar rats induced by pentylenetetrazole

Epilepsy is the most common neurological disorder worldwide. Studies have shown that recurrent seizures may increase the concentration of reactive oxygen species, which can lead to oxidative stress and neuronal damage. These seizures result in substantial deleterious effects on an individual’s health. Organic and conventional grape juices are rich in polyphenols, compounds with important antioxidant activity. However, these juices could have differences in their polyphenol content. The aim of this study was to investigate the neuroprotective and anticonvulsant effects of organic and conventional grape juice treatments in Wistar rats against pentylenetetrazole (a convulsant drug)-induced damage. In addition, we evaluated potential behavioral changes in rats treated with the juices and the polyphenolic profile of those samples. Animals (n=16 in each group) received treatment with saline, organic or conventional grape juice for 17days. On the eighteenth day, behavioral changes were evaluated by an open field test. Afterwards, half of the rats from each group received pentylenetetrazole and were observed for 30min to evaluate possible seizure characteristics. The animals were subsequently killed by decapitation and their hippocampus, cerebellum and cerebral cortex tissues were isolated. The results of this study showed that neither organic nor conventional grape juice altered the behavior parameters, and no statistical differences were observed in the seizure characteristics of the groups. Nevertheless, both juice types were able to protect from lipid and protein oxidative damage, decrease nitric oxide content and increase enzymatic (superoxide dismutase and catalase) and non-enzymatic (sulfhydryl protein) antioxidant defenses in brain tissues following pentylenetetrazole-induced seizures. In general, organic juice showed superior results in each test, probably due to its higher polyphenol content relative to conventional juice. These results indicate that grape juices can provide further insight into natural neuroprotective compounds and may lead to the development of new therapeutic strategies for epileptic patients.

Quality of organic mandarin juice, cv. Clemenpons

Everyday consumption of fruits and vegetables is associated with a lowered risk of cancer, hypertension and heart diseases due to the various forms of antioxidants present in these foods such as carotenoids. Besides, consumers demand organic products because they are believed to be more flavourful, healthier, and more respectful to the environment. The effects of organic farming on CIEL*a*b* colour, minerals contents, carotenoids composition and sensory quality of Clemenpons mandarin juices were studied. Organic farming of mandarins resulted in juices with higher mineral and carotenoid contents and of better sensory quality. For instance, organic juice contained a total concentration of carotenoids of 17.3 mg l−1 compared to 13.5 mg l−1 of conventional juice. Finally and in general, mandarin juices are good source of some important elements, such as potassium and antioxidants, e.g. β-cryptoxanthin.