Dilution Of Juice Research Articles

Cucumber mosaic virus among ornamental crops in the Russian Far East

Aim. To summarise and analyse scientific data on Cucumber mosaic virus strains (CMV – Cucumber mosaic virus) (Martellivirales: Bromoviridae, Cucumovirus) isolated from ornamental plants in the Far East of the Russian Federation. Discussion. The paper describes the genome structure and tripartite organization of CMV virions. Strains of this virus isolated from ornamental cultures in the south of the Russian Far East are described: Garden balsam, Common snapdragon, Dahlias, Hybrid gladiolus, Hybrid delphinium, Cambria, Indian canna, Cattleya, Tiger lily, Garden petunia, Primula obconica, Moth orchids, Fatshedera from Lize Freres, Weeping fig, Common hollyhock, Purple coneflower. The physicochemical properties (i. e. point of thermal inactivation, period of preservation of infectivity at a temperature of 20 °C, maximum dilution of juice causing disease of healthy plants) and the symptoms of these strains on a wide range of species and varieties of indicator plants are systematised according to the Russian Collection of East Asian Viruses, functioning at the Laboratory of Virology of the Federal Scientific Center for East Asia Terrestrial Biodiversity, Far Eastern Branch, Russian Academy of Sciences. Conclusions. The limiting factor in the development of floriculture is infectious diseases, among which viral infections (including CMV) are of the greatest importance, demonstrating a high strain diversity in the south of the Russian Far East. Thus, the study of the biological, physico‐chemical, immunochemical and molecular biological properties of CMV is an urgent task, as it opens up the possibility of studying isolates of this virus and classifying its strains taking into account individual characteristics and kinship relationships.

Study on the appropriate conditions of the soursop (Annona muricata L.) juice fermentation using Saccharomyces cerevisiae RV002

This study aims to survey the appropriate conditions of fermented soursop juice using Saccharomyces cerevisiaeRV200, contributing to diversify the soursop products. The dilution ratios of juice and water (1:1, 1.5:1, and 2:1) were performed to determine the suitable dilution of soursop juice. Besides, the initial fermentation conditions such as total solid contents (19, 22, and 25ºBrix), pH (4.0, 4.5, and 5.0), the yeast contents (0.01, 0.02, and 0.03% w/v), and the fermentation time (24, 48, and 72 hours) were also investigated for fermented soursop juice. The results determined the soursop juice with the ratio of 1.5:1 fermented at room temperature with the appropriate conditions was pH 4.5, 22°Brix, and 0.02% yeast content in 48 hours of fermentation time. The final product had an ethanol content of 5.1% v/v, the total sugar content and total acid of 15.15% and 0.42 g/100 ml, respectively. The final product had good sensory with the score of 17.92 according to TCVN 3215-79 and the microbiological criteria meet the requirement of QCVN 6-2:2010/BYT.

The chemical composition of two kinds of grape juice with medicinal plant addition

The safety of plant-based food with an herbal origin is a priority for producers and final consumers these days. The interest in the high biological value of the final food products enriched with herbal ingredients is rising. We focused on the study of physico-chemical composition and antioxidant activity of two kinds of grape juice with medicinal plant addition in our study. We used 2 varieties of grapes - Welschriesling and Cabernet Sauvignon, six species of medicinal plants - Calendula officinalis L., Ginkgo biloba, Thymus serpyllum, Matricaria recutita, Salvia officinalis L., and Mentha aquatica var. citrata in our experiment. There were14 samples prepared, two of them were control samples and 12 samples were treated with medicinal plants. We tested each of the selected parameters triplicate with an interval of one week. We evaluated the results statistically in 4 levels of significance p <0,01, p <0,001, p <0,0001 and p <0,00001. The content of fructose, glucose, dry matter, density, malic acid, pH, potential alcohol, total acids, and total sugars in the treated samples was significantly lower compared to the control sample, which was probably due to the degree of dilution of grape juice with extracts gained from medicinal plants. The antioxidant effect was demonstrably higher in the samples enriched with medicinal plants than in the control samples. The highest antioxidant effect was measured in the second test in the samples with the addition of Thymus serpyllum (80.93 % - white grape must, 82.33 % - blue grape must), Calendula officinalis L. (79.29 % - white grape must, 80.49 % - blue grape must) and Ginkgo biloba (79.10 % - white grape must, 83.3 % - blue grape must). Generally, we found out that the selected medicinal plants increase the biological quality of grape juice.

The effect of grape juice dilution and complex nutrient addition on oenological fermentation and wine chemical composition

The impact of water addition and complex nutrient addition to grape juice in laboratory scale winemaking, on both alcoholic and malolactic fermentation duration and outcome has been examined using commercial wine yeasts, Lalvin EC1118™ and Lalvin R2™and malolactic bacteria Lalvin VP41™. As expected, dilution with water did not impede fermentation, instead resulted in shortened duration, or in the case of malolactic fermentation enabled completion in these conditions. Addition of complex organic nutrient further shortened alcoholic fermentation by Lalvin R2™ and in some conditions also reduced the duration of malolactic fermentation. In general, compounds contributing to wine aroma and flavour were present at lower concentrations at the end of fermentation where juices were diluted and the addition of organic complex nutrient also influenced the concentration of some compounds in wine. These findings are significant to commercial winemaking, highlighting that winemakers should consider potential impacts of juice dilution on processing efficiencies along with wine flavour and aroma.

Grewia asiatica Berry Juice Diminishes Anxiety, Depression, and Scopolamine-Induced Learning and Memory Impairment in Behavioral Experimental Animal Models.

Grewia asiatica L. fruit natively called phalsa is a popular berry of Pakistan and widely consumed in the form of fresh juices and carbonated drinks in the summer season. The berry is enriched with antioxidants such as phenols, flavonoids, anthocyanins, and vitamin C. Scientifically, it is the least explored berry in terms of neuromodulatory activities, and therefore, in the designed study, chronically fed rats with the different dilutions (5%−30%) of fruit juice were subjected to behavioral assessment for anxiety, depression, and cognition (spatial memory) followed by biochemical analysis of isolated brains. Results revealed a prominent impact of 20 and 30% dilutions of fruit exudate as treated animals showed anxiolytic behavior to central zone (P < 0.05) of open field test (OFT) and open arms of elevated plus maze (EPM) (P < 0.05) in anxiety models. Overall, immobility of rats treated with a higher concentration of exudate in forced swim test (FST) was reduced (P < 0.05) presenting antidepressant-like activity. Moreover, in learning and memory experimental models, the treated animals reversed scopolamine-induced amnesic effects as evident from improved step-through latencies (P < 0.05 vs. scopolamine; passive avoidance test), spontaneous alternation behavior (P < 0.05 vs. scopolamine; Y-maze test), discrimination index (P < 0.05 vs. scopolamine; novel object recognition test), and escape latencies (P < 0.05 vs. scopolamine; Morris water maze). Biochemical studies of isolated brains from treated rats demonstrated significantly elevated levels of superoxide dismutase and glutathione peroxidase (P < 0.05), whereas levels of acetylcholinesterase and malondialdehyde level (P < 0.05) were reduced, indicating its potential to reduce oxidative damage in the brain and modulation with the cholinergic system. The outcomes of studies support the benefits of phytoconstituents possessed by G. asiatica fruit in the amelioration of neurological disorders that could be due to their antioxidative capacity or due to interaction with GABAergic, serotonergic, and cholinergic systems in the brain.

Alternative protein-enriched food matrices with concentrated ripe mango (Mangifera indica L.) bioflavonoids for topical applications

Abstract The present study demonstrated that soybean flour (SF) (5 g L-1) can sorb flavonoids from mango juice concentrate (MJC) (20 mL) while separating them from sugars. Depending SF concentration and juice dilution, the concentration of total phenolics and flavonoid sorbed to SF ranged from 13.55 mg g-1 and around 0.14-2.03 mg g-1 respectively. The rutin gave the highest content about 4.58 mg g-1. The concentration of the MJC polyphenolic and flavonoids components was eluted from SF and remained constant after 22 weeks of incubation at 37°C. The enriched matrices exhibited significant inhibition against rat intestinal maltase and sucrase with IC50 values of 12.14 and 5.45 mg mL-1, respectively. The described sorption process provided a means to create protein-rich food ingredients containing concentration plant bioactives without excess sugar, fat and water incorporated in a variety of scientifically validated novel food and dietary supplements

Overview of Portable Assays for the Detection of Mycotoxins, Allergens, and Sanitation Monitoring.

BackgroundMany food recalls are related to the presence of undeclared allergens and microorganisms in food products. To reduce these occurrences, portable diagnostic assay kits are available to quantitate mycotoxins, to detect allergens and gluten in foods and on environmental surfaces, and for sanitation monitoring.ObjectiveThis article reviews diagnostic kits that can detect sources of contamination in food and ingredients as well as on surfaces and clean-in-place rinses.MethodMycotoxins and gluten were detected using lateral flow diagnostic assays. Sanitation monitoring of surfaces was completed using a chemiluminescent assay to detect adenosine 5′-triphosphate disodium salt hydrate (ATP) and another assay to detect protein.ResultsGluten was detected at 10 ppm in spiked commodities and on wet and dry surfaces at 2.5 µg/100cm2. Deoxynivalenol was quantitated in dry distillers grains plus solubles and mean results were within two SDs of those determined by HPLC. The chemiluminescent assay had an LOD of 6 fmol of ATP and was able to detect a 1:10 000 dilution of orange juice from surfaces. The protein assay detected 5 µg of bovine serum albumin (BSA) directly applied to the sampler, 100 µg of BSA on surfaces, and detected 1:10 dilutions of Greek yogurt and raw beef from surfaces.ConclusionsPortable diagnostic kits evaluated in this work provided accurate, rapid, and sensitive results for detection of mycotoxins, gluten, proteins, and ATP. These methods can be used in facilities with minimal training and provide results that are important to ensure food safety.HighlightsPortable methods to detect gluten, mycotoxins, proteins, and ATP are presented.

Change of erosive potential of apple and orange juice at different dilutions

The aim of this in vitro study was to investigate the change of erosive properties of apple and orange juice after dilution with tap water. Apple juice, orange juice and citric acid were assessed for pH and titratable acidity at different aqueous dilutions (100% – pure liquid, 60% – 3 : 2 mixing ratio, and 40% – 2 : 3 mixing ratio respectively). Thus, 72 bovine enamel specimens were distributed to 9 groups (n = 8 specimens per group), followed by 25 minutes of erosion by superfusion with the described test liquids according to group allocation. Erosive substance loss (µm) was determined profilometrically. The different substance losses within a dilution series were tested using the Wilcoxon rank sum test. The significance level was set to p ≤ 0.05. Erosive substance loss [µm] for 100% concentrations (median ± interquartile range) was highest for apple juice (5.7 ± 0.8), followed by citric acid (4.6 ± 0.4) and orange juice (1.5 ± 0.5). The dilution of apple juice (60%: 4.2 ± 0.7; 40%: 3.1 ± 0.5) and citric acid (60%: 3.7 ± 0.9; 40%: 2.8 ± 0.7) with tap water lead to a significant (p < 0.05) reduction of erosive potential in comparison to 100% concentrations. This effect was not consistent for orange juice, where significantly more substance loss was found for pure juice (100%) than for 60% diluted juice (60%: 1.1 ± 0.3, p < 0.05), but no significant difference was found between 100% and 40% (40%: 0.9 ± 0.6, p > 0.05), and 60% and 40%, respectively. In conclusion, dilution of apple juice with tap water led to a significant reduction of its erosive potential. For orange juice, the effect of dilution on the erosive substance loss was only limited.

ANTIFUNGAL AND ANTIBACTERIAL ACTIVITIES OF JUICE AND ETHANOLIC EXTRACTS OF GARCINIA MANGOSTANA L. LEAVES

Objective: Garcinia mangostana is a plant that can be used as a traditional medicine to treat various infectious diseases for the treatment of diarrhea, skin infection, and chronic wounds. The activity as antifungal and antibacterial of juice and ethanolic extract from G. mangostana leaves were investigated.&#x0D; Methods: Juice and ethanolic extract were concentrated using a rotary evaporator to get concentrated extract with rendemen 2.571 and 5.647% (w/w). Juice and ethanolic extract dilution method were employed to evaluate the antifungal activity against Saccharomyces cerevisiae. Ethanolic extract dilution method was used to assess the antibacterial activity against Bacillus subtilis and Escherichia coli.&#x0D; Results: The results of this research showed that juice and ethanolic extract were effective against S. cerevisiae, and the minimum inhibitory concentration was 1000, and 500 mg/mL. Antibacterial activity of the G. mangostana leaves ethanolic extract showed that the action was potential with the inhibition zone in B. subtilis and E. coli. &#x0D; Conclusions: The conclusion of this study is that juice and ethanolic extract of G. mangostana leaves have possible antifungal and antibacterial activity.

Employment of Laser Beam Self-Phase Modulation for Detecting Adulterations in Light-Absorbing Commercial Fluids

In recent years, the increasing number of detected criminal adulterations of beverages for human consumption, for example milk, wine, and oil, has necessitated the development of precise, fast, and portable analytical inspection techniques. Optical methods are particularly promising in this context. In this communication, we propose the employment of self-phase modulation for evaluating simple adulteration, such as the addition of water, of light-absorbing commercial fluids. The technique was found to be sensitive for determining the dilution of cola soft drinks and grape juice with water.

What is the best fruit juice to use as a negative oral contrast agent in magnetic resonance cholangiopancreatography?

To identify, invitro, the best fruit juice to use as oral contrast agent in magnetic resonance cholangiopancreatography (MRCP) and to test, invivo, the best natural juice and the new parameters in MRCP sequences identified invitro. The invitro evaluations consisted of measuring the T2 values of a pure solution of manganese (Mn) and iron (Fe) at different concentrations, measuring the content of Mn and Fe in five commercial juices and their T2 relaxation times, and identifying the optimal juice dilution for suppressing the gastrointestinal fluid signal. The new parameters of MRCP sequences were tested invivo. Manganese alone strongly influenced the shortening of the T2 values (p=0.004). The T2 value with an echo time (TE) of ≥1,000 ms enabled sufficient intestinal fluid suppression in the case of high juice dilution. A flip angle of 90° maximised the differences between the high signal from static fluids, such as the bile and the fluid in the gastrointestinal tract, using fast imaging employing steady-state acquisition (FIESTA) sequences (p<0.001). The shortening of the T2 relaxation time depended only on the Mn concentration. All the commercial juices had an Mn concentration sufficient to suppress the gastrointestinal fluid signal using long TE sequences. The oral ingestion of commercial juice before MRCP was enough to suppress the signal from the gastrointestinal fluids, regardless of its dilution after ingestion. When using FIESTA sequences, a flip angle of 90° allowed the best suppression of gastrointestinal fluid signals.

Effect of Morinda citrifolia and Annona muricata on Erhlich Tumor Cells in Swiss Albino Mice and In Vitro Fibroblast Cells.

Morinda citrifolia (MC) and Annona muricata (AM) are popularly used for the treatment of several diseases, including cancer. Our objective was to evaluate the effects of the juice of the MC fruit, and the ethanolic extract of AM leaves on Erhlich tumor cells, in mice and in vitro fibroblastic cells. The animals were divided into G1 and G2: controls; G3: treated with AM, and G4 juice: treated with MC. The animals were subjected to intraperitoneal inoculation of 103 tumor cells and then treated with the plants. G1 and G2 received a saline solution. Cells were grown in RPMI 1640 medium, supplemented with 10% fetal bovine serum, and maintained at 37°C in 5% CO2 atmosphere. After growth, the cells were trypsinized and incubated again. Subsequently, serial dilution of extracts and juice was performed and incubated again for 48 h. We evaluated the ascites growth, the survival rate, and cytotoxicity in fibroblast cells. AM and MC did not interfere in the ascites pattern. MC, but not AM showed significance in the survival rate. Both AM and MC produced cytotoxicity activity in T3T cells. Despite advances in medicine, cancer is still one of the leading causes of death in the world and traditional medications are not always effective. The use of MC may bring beneficial effects to patients since they interfere with different mechanisms of action during carcinogenesis. However, we suggest that further investigations should be performed.

Application of Haccp System on Guava Nectar Production Line

HACCP is a key part of modern food safety management applications such that design, implementation, control and management of HACCP systems are crucial to the production of safe food products. Whilst it is widely accepted that food companies should apply HACCP, understanding of the factors affect successful HACCP application is limited and this knowledge is important to the delivery of systems that will control all relevant food safety hazards. An important portion of fruit production is processed into nectar .،،Nectar, refers to non-alcoholic beverages produced by dilution of fruit pulp or juices. Nectar is commercialized from a single fruit or more. ،،Nectar must contain at least 25 – 50 % fruit juice, depending on the type of fruit. This study presenting the application of HACCP and focuses on the flow diagrams based on the production line of manufacture guava nectar in Egyptian Canning Company (BEST) located in Delta region of Egypt. It also studying the effect of Pasteurization and storage on physiochemical characters, moisture, ash, protein, total color density, vitamin C and amino acids in guava nectar. It also presents an analyses of the hazards and the critical control points (CCP) and monitoring them beside verification to assure that the HACCP system is working effectively.

Monitoring the convection coefficient in fermentative processes using numerical methods.

This work is based on the importance of monitoring the thermodynamic variables of sugarcane juice fermentation by Saccharomyces cerevisiae, using a numerical technique, and providing artifices that lead to the best performance of this bioprocess. Different combinations of yeast quantity were added to diverse dilutions of cane juice, allowing the evaluation of the fermentation performance. This was conducted by observing the temperature signal obtained from thermal probes inserted in the experimental set up. The best performances are utilized in the mathematical model evaluation. Thus, the signal reconstructed by the appropriate inverse problem and subsequently, regularized by the simplified method of least squares (the method used for adjusting the defined parameters) allows a common method to process the convection coefficient that can be monitored and controlled within an actuation range. This leads to an increased level of refinement in the technique. Results show that it is possible to determine the best parameters for this technique and observe the occurrence of fermentation by monitoring the temperature signal, thereby ensuring the realization of a high-quality and high-performance bioprocess.

Influence of the unfrozen magnetized water on juices

Influence of magnetic field on water has been described in the paper. The patented device constructed on the basis of a stator of three-phase asynchronous motor has been used for processing of water in the experiments.It has been found that the water, processed in the electromagnetic field contains less mineral salts, has bigger cell permeability, and is characterized by falling of reduction-oxidation potential, and also by decreasing of electromotive force of the system. Electro physical indices may be used for rapid estimation of sanitary effect of water which is processed in the rotating magnetic field, and it is used for dilution of fresh-squeezed juices. Such juices have more positive action on a human body in comparison with non-diluted ones.The electromotive force of the system, which correlated with the value of reduction-oxidation potential of the system, has been measured. The decreasing of electromotive force confirms the sanitary effect of pure magnetized water, as well as the mix of fresh-squeezed juices with magnetized water. One of the main disadvantages, which interferes with wide introduction of magnetized water into the institutions, which are not equipped with special equipment, is the gradual loss of the obtained by the water properties with time. The results of the investigation show that the water threatened by electro magnetic field after freezing, low-temperature storage, and defrosting, preserves the obtained properties for a long time. It has been shown in the paper, that application of defrosted magnetic water for germination of seeds accelerates the processes of growth. Diluting of juices, such as apple, carrot, beat, and ash berry ones, by magnetized water, reduce of electro physical indices.

Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation

Acetic acid is undesired in Icewine. It is unclear whether its production by fermenting yeast is linked to the nicotinamide adenine dinucleotide (NAD+/NADH) system or the nicotinamide adenine dinucleotide phosphate (NADP+/NADPH) system. To answer this question, the redox status of yeast cytosolic NAD(H) and NADP(H) were analyzed along with yeast metabolites to determine how redox status differs under Icewine versus table wine fermentation. Icewine juice and dilute Icewine juice were inoculated with commercial wine yeast Saccharomyces cerevisiae K1-V1116. Acetic acid was 14.3-fold higher in Icewine fermentation than the dilute juice condition. The ratio of NAD+ to total NAD(H) was 24-fold higher in cells in Icewine fermentation than the ratio from the dilute juice condition. Conversely, the ratio of NADP+ to total NADP(H) from the dilute fermentation was 2.9-fold higher than that in the Icewine condition. These results support the hypothesis that in Icewine, increased NAD+ triggered the catalysis of NAD+-dependent aldehyde dehydrogenase(s) (Aldp(s)), which led to the elevated level of acetic acid in Icewine, whereas, in the dilute condition, NADP+ triggered NADP+-dependent Aldp(s), resulting in a lower level of acetic acid. This work, for the first time, analyzed the yeast cytosolic redox status and its correlation to acetic acid production, providing a more comprehensive understanding of the mechanism of acetic acid production in Icewine.

ASSESSMENT ON BACTERIAL LOAD OF READY TO USE FRUIT JUICES SERVED IN CAFES AND JUICE BARS IN HOSSANA TOWN, SOUTHERN ETHIOP

Contaminated food and drinks are source of various food borne diseases in human. The study aimed on the assessment of bacterial load of locally prepared fruit juice. A cross sectional study was conducted from January 2015 to May 2015in Hossana town. Out of Twenty four fruit juice samples, eight samples from each of avocado, papaya and mango were collected at two different time intervals accordingly. The pH of original samples was determined before dilution. Streak plate method was used for the growth of bacteria on appropriate media. Structured questionnaire was prepared to assess storage mechanism of fruit, source of fruit, processing and hygienic condition of working environment. Concerning pH there was slight increase in juices that were collected at night. The probable reason may be inappropriate storage of fruit and over dilution of fruit juices. Regarding the bacterial load of fruit juice samples both avocado9 (38.38%) and papaya8 (33.67%) were found to be more contaminated with bacteria than mango 6(28.53%).This may be the water activity, antimicrobial constituents and/or nutrient content. The venders cause subsequent contamination during preparation, handling, by the side of waste disposal system, using water that is not boiled for dilution. Therefore, regular supervision and training about safe processing and handling of fruit juices and hygiene of venders can improve the quality of fresh fruit juices.

Application of Haccp System on Mango Nectar Production Line

Hazard Analysis Critical Control Point( HACCP) is a system, which gives us a proactive common sense approach to the safety management of our food products. HACCP is a preventative system used by the food industry to help ensure food safety and reduce food safety risks. An important portion of fruit production is processed into nectar. “Nectar” typically refers to beverages produced by dilution of fruit pastes or juices with or without the addition of sweeteners. Nectars are commercialized as from a single fruit or as blends. “nectar” must contain at least 25–50% fruit juice, depending on the specific fruit. This study presenting guidelines for the application of HACCP and focuses on the flow diagrams based on the production line of manufacture Mango Nectar in Egyptian canning company. It also presents an analysis of the hazards and of the critical control points (CCP) and monitoring them then verification to confirm that the HACCP system is working effectively.

Toxoplasma gondii Infection in Hunted Wild Boars (Sus scrofa): Heart Meat Juice as an Alternative Sample to Serum for the Detection of Antibodies.

Toxoplasmosis is a global zoonosis caused by the protozoan parasite Toxoplasma gondii. Detection of antibodies to T. gondii in serum samples from hunted animals may represent a key step for public health protection. It is also important to assess the circulation of this parasite in wild boar population. However, in hunted animals, collection of blood is not feasible and meat juice may represent an alternative sample. The purpose of the present study was to evaluate heart meat juice of hunted wild boars as an alternative sample for post-mortem detection of antibodies to T. gondii by modified agglutination test (MAT). The agreement beyond chance between results from meat juice assessed with Cohen's kappa coefficient revealed that the 1:20 meat juice dilution provided the highest agreement. McNemars's test further revealed 1:10 as the most suitable meat juice dilution, as the proportion of positive paired samples (serum and meat juice from the same animal) did not differ at this dilution. All together, these results suggest a reasonable accuracy of heart meat juice to detect antibodies to T. gondii by MAT and support it as an alternative sample in post-mortem analysis in hunted wild boars.

Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates

In this study, the fate of Alicyclobacillus acidoterrestris spores in different types of juice concentrates stored under different conditions was investigated. In addition, the impact of dilution procedures during the enrichment step for the detection of Alicyclobacillus in lemon juice concentrates was studied. Pear, red grape, mango, tangerine, carrot and lemon juice concentrates (50–69.4°Brix, pH1.7–4.3) were inoculated with A. acidoterrestris spores (103spore/mL) and stored at 4°C and 20°C, after which the spores were counted at 0, 2, 5, 9, 17, 21, 28, 36, 43, and 50days. No significant differences in the number of Alicyclobacillus spores were observed at storage temperatures of 4°C and 20°C (p>0.05). The results also indicated that the number of spores of A. acidoterrestris remained stable in all types of juice concentrates during the storage period, except in lemon juice concentrate. In lemon juice concentrate, a decline in A. acidoterrestris spore populations of 0.3–0.8logCFU/mL was observed within 5–10days of storage. The decline in A. acidoterrestris spore populations was more pronounced in cloudy lemon juice concentrate, which contained higher concentrations of flavonoids (mainly eriocitrin and hesperidin) than clarified lemon juice concentrate. It was also found that dilution of lemon juice concentrate samples in the proportion of 1:19 allowed the germination of A. acidoterrestris spores and the growth of populations of up to 107CFU/mL. In contrast, the proportion (1:9) recommended in internationally recognized methods led to a reduction in the population of this microorganism that would yield false negative results. Data presented in this study demonstrated that Alicyclobacillus spores remain stable in most juice concentrates during storage, but that natural antimicrobial compounds present in some of them may decrease spore counts and inhibit their recovery by detection procedures.