Fresh Juice Research Articles

Antibacterial activity of Ricinus communis plant extract against antibiotic resistant Helicobacter pylori and Gluconobacter oxydans isolated from fresh apple juices samples.

Bacteria were isolated from samples of Fresh Apple juices from shops of three different localities of Lahore. Analysis of samples from Liberty, Anarkali and Yateem khana Markets show different levels of contamination. There were pathogenic and non-pathogenic bacteria in all samples and were identified by the morphological and biochemical tests. Most of the plasmids of pathogenic bacteria were 4kb in their molecular size. Ribotyping of 16S ribosomal RNA gene sequencing was done to confirm Helicobacter pylori strain and Gluconobacter oxydans. The highest sensitivity of 210mm was shown by Enterobacter sp. against Aztheromysine disk (15µg) while Micrococcus sp. was highly resistant against all of the Antibiotics applied. The antibiotic resistance of pathogenic bacteria was also checked against Ricinus communis plant's extracts, all isolated bacterial pathogens were resistant but only, E.coli was inhibited at 300µl of the extracts. Presence of pathogenic bacteria in Apple juice samples was due to contamination of sewage water in drinking water while some of these pathogenic bacteria came from Apple's tree and other from store houses of fruits.

Sugarcane Consumption and its Multifaceted Impact on Physiological Parameters: Exploring Associations with Blood Pressure, Blood Glucose Levels, Body Temperature, Breathing Rate, and Urinary Characteristics

Background: Sugarcane, a significant agricultural crop, is rich in sucrose, vitamins, and minerals, contributing to nutritional intake. However, the impact of sugarcane consumption on physiological parameters is limited, with previous studies focusing on refined sugar and sugary beverages, leaving a research gap in understanding the specific health effects of sugarcane consumption. The study investigates the impact of sugarcane consumption on various biological parameters, including blood pressure, sugar levels, body temperature, breathing rate, and urine characteristics. Methods: A study involved 200 adult volunteers without pre-existing medical conditions. The participants were divided into two groups: the experimental group, who consumed 250ml of fresh sugarcane juice daily for eight weeks, and the control group, who maintained their regular diet without sugarcane. Blood pressure, glucose levels, body temperature, breathing rate, and urinary characteristics were assessed at baseline and four-week intervals. Data were analyzed using paired t-tests, M-tests, and independent t-tests, and multivariate regression analysis to assess the relationship between sugarcane consumption and physiological parameters. Results: The experimental group exhibited a significant decrease in both systolic and diastolic blood pressure compared to the control group (p < 0.05). Blood glucose levels also showed a modest but statistically significant reduction in the experimental group (p<0.05). No significant differences were observed in body temperature, breathing rate, or urinary characteristics between the two groups. Conclusion: Sugarcane juice consumption in healthy adults showed positive effects on blood pressure and glucose levels over eight weeks, suggesting potential health benefits in managing blood pressure and glycemic control, but further research is needed.

The fermentation conditions of low alcoholic three-leaved (Cayratia trifolia (L.) Domin) cider using Saccharomyces cerevisiae HG1.3

Three-leaved Cayratia, a perennial climber, is widely distributed in India, Asia, Africa, and Australia. In Vietnam, it is found in the Mekong Delta with a specific aroma, dark purple berries, and contains an abundant source of bioactive compounds (yellow waxy oil, steroids/terpenoids, flavonoids, and tannins) in whole plants. Taking advantage of the raw source might enhance various fermented juice drinks and increase income for denizens. The initial parameters were pH 3, 4, and 5 with the total soluble solids (TSS) of 18, 20, 22, and 24 °Bx, respectively, to determine the appropriate Cayratia cider making condition. The yeast concentration (0.1, 0.15, 0.2, and 0.25% [w/v], respectively) and fermentation time (24, 48, and 72 h, respectively) at room temperature (28 ± 2°C) were also surveyed. Thereafter, the final product was analyzed for the sensory quality and microbiological and chemical criteria. The fresh Cayratia juice has a pH of 3.2 and 6 °Bx, and the juice recovery efficiency was 74%, equivalent to 0.74 L/kg of the fruit juice amount after squeezing. The low alcoholic juice has 4.62% v/v ethanol content which meets the Vietnam National Standard (TCVN 3215:79, and QCVN 6-2: 2010/BYT) after 72 h of fermentation time. The TSS of 22 °Bx, pH value of 4, and yeast concentration of 0.2% (w/v) are appropriate initial conditions for Cayratia juice with low ethanol content. Cayratia cider with 4.6% (v/v) ethanol content was produced by Saccharomyces cerevisiae HG 1.3 at room temperature 28 ± 2°C with initial TSS of 22 °Bx, pH 4, and inoculation yeast rate of 0.2% w/v. The quality analysis meets Vietnamese standards for food consumption.

Evaluation of Bioethanol Yield Potential of Different Sweet Sorghum Cultivars Grown as a Second Crop Under Eastern Mediterranean Conditions

Sweet sorghum has a high potential for bioethanol production due to its high fermentable sugar content and biomass yield. This research was carried out to evaluate bioethanol yield potential of six sweet sorghum cultivars (ICSV 93046, ICSV 700, Black Amber, White African, Gülşeker, and Red’s Red) during summer growing season of 2022 under eastern Mediterranean conditions. Cultivars were significantly differed for brix degree, green herbage yield, juice yield, and juice ethanol yields in the study. ICSV 93046 produced the significantly highest fresh stem yield (58811 kg/ha), juice yield (16105 kg/ha), and juice ethanol yield (1194 L/ha) and followed by ICSV 700. On the other hand, the significantly lowest brix degree (10.5 ◦ Bx) and juice ethanol yield (322 L/ha) were achieved by Gülşeker. These results suggested that ICSV 93046 was the most suitable cultivar to be grown as a second crop for bioethanol production under eastern Mediterranean conditions.

Design Development and Construction of Solar Powered Fresh Juice Extracting Machine

One of the greatest problems of fruit farmers in Nigeria is their inability to process and add value to their produce. This results from the paucity of processing and preservation facilities or the prohibitive cost of imported ones, especially for low-income farmers who produce the bulk of the commodity. It therefore becomes imperative to design, develop and construct low-cost, durable, efficient and environmentally friendly machines to meet the needs of both the urban and, more importantly, the rural farmers with a view to improving their income and also making their produce available and affordable all year round. The machine components include feeding hoppers, a top cover, an auger conveyor housed in a cylindrical barrel, a juice sieve, a juice collector, a waste outlet, a transmission belt, a main frame, pulleys, bearings, 3hp DC motor, a control panel, a solar panel, 20Ah charger controller 100Ah Solar battery, breaker and control switch.

Storage Stability of Sugarcane Stalks

Background: Sugarcane (Saccharum officinarum L.) is a giant grass, belonging to the Poaceae family, and is considered as a crop of economic importance. It is the second largest agro based industry involving nearly 50.00 million farmers, their dependent and a large mass of agriculture labours. It is also known as noble cane, due to its high sucrose content and is mostly used for manufacturing of jaggery and crystalized sugars. Its consumption is very popular worldwide but there are few studies that focus on post-harvest storage of sugarcane stalks. The objectives of this study was to evaluate the quality of stored sugarcane stalks as well as fresh juice extracted from stored canes. Methods: During the investigation sugarcane variety Co238 were cleaned and grouped into bundles containing 5 stalks for each replicate (3) and then stored under both ambient (17-22°C temperature and 45-52% RH) and refrigerated temperature (4±1°C temperature and 60-65% RH). The parameter studied were weight loss, juice yield, total soluble solids, titratable acidity and pH at every 15 days interval for 120 days. Result: Study showed that among both the storage, refrigerated condition for storage of sugarcane stalks was found better to retain the maximum juice yield (40.09%) with minimum weight loss (5.15%) and maintain the quality for longer period as compared to ambient storage condition.

Ameliorative Effects of Orange Juice on Sodium Fluoride Induced Gastro-Hepatic Toxicity in Mice

Floride toxicity has been under discussion and investigations when taken in excess amounts. Floride leaching into the water bodies as a result of industrialization is a common issue facing most of the developing countries like Pakistan, India, Bangladesh etc. This leached fluoride has the ability to cause a myriad of disorders when incorporated in animal bodies. Objective: To find out the ameliorative effect of orange juice against toxic effects of sodium fluoride influencing damaging effect on liver and stomach. Methods: The mice were divided in six groups. The control group was only Nestle’s water, while different concentrations of sodium fluoride (2.50µg/g, 5.00µg/g and 7.50µg/g body weight) were prepared and administered orally in mice for 30 days. Then all treated groups were supplied with fresh natural orange juice for next 30 days to test its ameliorative potential. Results: The data revealed the significant reduction of body weight (p<0.001), stomach length, stomach diameter (p < 0.05) while hepato- somatic and gastro-somatic index increased (p < 0.05) in treated groups as compared to control group after sodium fluoride administration. Morphological studies revealed different abnormalities in treated groups such as spots on the liver and stomach, swelling of stomach, constriction of fundic and cardiac regions and lobes of liver. Conclusions: This study clearly revealed that sodium fluoride is potentially toxic to organs of albino mice, especially liver and stomach and that orange juice demonstrated ameliorative potential against the toxicity due to sodium fluoride.

MICROBIOLOGICAL QUALITY AND SAFETY ASSESSMENT OF FRESHLY PREPARED FRUIT JUICES SOLD IN DIFFERENT AREAS OF LAHORE, PAKISTAN

Fruit juices are among the best food products with respect to the nutritional and medicinal applications. However, disaster can come along the way, as bacteria can cause spoiling of fruit juices through contaminated raw materials, extraction equipment and malpractice of handlers and results into the deleterious health effects. Numerous bacterial species including Streptococcus spp., Escherichia coli, Candida albicans, Staphylococcus aureus, Vibrio cholera, etc can be present in high concentrations in fruit juices. In the present study, a total of 164 bacterial strains were isolated from nine samples of fresh fruit juices (Carrot, Orange and sugarcane) from different areas in Lahore. Three media i.e., Nutrient agar, MacConkey agar and Eosin Methylene Blue agar (EMB) were used for enumeration and isolation of various bacterial genera. Among the total 164 isolated bacterial strains, 37 were recovered from sugarcane juice samples, 91 from carrot juice samples and 36 from orange juice samples. The most frequent strains were E. coli and Enterobaacter spp. which were most likely due to the contamination from water. A panel of 10 antibiotics including Erythromycin, Ceftizoxime, Ciprofloxacin, Tobramycin, Vancomycin, Ampicillin, Streptomycin, Polymyxin B, Levofloxacin, and Cephalexin was used to determine the antibiotics sensitivity (AST) status of the isolated strains. It was observed that Levofloxacin showed highest zones of inhibition against all the tested strains and overall, strains didn’t have significant resistance against the tested antibiotics. The practice of proper hand and fruit washing can minimize the potential threat of bacterial contamination in food products.

Evaluation of ascorbic acid (vitamin c), zinc, and copper contents (an antidote to covid-19 and other viral infections) in fruits commonly consumed in Ikere Ekiti, Ekiti State, Nigeria

The Vitamin C, Zinc and Copper content of some fruits namely pineapple, tangerine, grape, lime, orange and watermelon available in Ikere Ekiti, Ekiti State market which are normally consumed by the people for refreshment, nutritional and therapeutic purposes were collected for chemical analysis. The Vitamin C content of the fresh fruit juices were determined by volumetric method. Vitamin C content for the fruits were as follows: Pineapple (4.54), Tangerine (2.80), Grape (10.13), Lime (11.18), Orange (7.50), and Watermelon (12.40) all in mg/100g. Copper and Zinc were analyzed using a Unicam 969 Atomic Absorption Spectrophotometer – Solar in the flame mode. The result for the Zinc values were as follows: Pineapple (1.57), Tangerine (0.70), Grape (0.20), Lime (2.38), Orange (0.80), and Watermelon (0.20). While that of Copper content were are as follows: Pineapple (0.87), Tangerine (0.05), Grape (0.06), Lime (0.31), Orange (0.29), and Watermelon (0.05) all in mg/100g. The Vitamin C content, Zinc and Copper values for the fruits compared well with the WHO daily recommended nutritional intake in some of the fruits, while others can only serve as supplements along with other sources of Vitamin C, Zinc and Copper. In general, Watermelon has the highest value of Vitamin C, while Tangerine has the lowest. Lime has the highest Zinc value while Watermelon and Grape has the lowest. The highest value for Copper was recorded in Pineapple, while the lowest was found in Watermelon and Tangerine.

Investigation of Dielectric Properties of Potato, Tomato and Onion Juices at Microwave Frequencies

The dielectric properties of fresh juices of Solanum tuberosum (potato), Solanum lycopersicum (tomato) and Allium cepa (onion) were measured in terms of the dielectric constant and dielectric loss factor, over a frequency range from 1 to 50 GHz and at temperatures ranging from 30 to 60 °C, by using the PNA network analyzer model E8364C and open-ended coaxial probe 85070E. A prediction of relaxation frequencies of molecules for the three different juices was done and their molecular behavior was then studied by plotting dielectric constant vs. frequency and dielectric loss factor vs. frequency curves in the frequency range from 1 to 50 GHz at four different temperatures from 30 to 60 °C. The dielectric properties of food products play a crucial role in determining their heating behavior when subjected to an electromagnetic field. Understanding these properties is essential for the development of microwave pasteurization and sterilization processes tailored to various food products.

Natural Occurrence of Fungi and Aflatoxins Associated Sugarcane Plant and Sugarcane Juice and Their Control

Sugarcane is one of the most important crops in the world. It is also considered the most popular fresh juice in Egypt. The sugar content of the sugarcane stem represents the main source of fungal growth. This study aimed to investigate the natural co-occurrence of fungi in sugarcane plants and juice, test of aflatoxins production by aflatoxigenic fungi, and improve the quality of sugarcane juice. The obtained results indicated a notable decrease in all physical parameters of the naturally infected sugarcane plants. Isolation of fungi from sugarcane plant and juice from three localities revealed that the highest mean fungal count was recorded in sugarcane rootlets (173.55 cfu/cm), followed by sugarcane stem (94.88 cfu/cm), while sugarcane juice had the least mean fungal count (24.33 cfu/mL). The frequency of the isolated fungi associated with sugarcane plant yielded 781 fungal isolates for rootlets, 427 fungal isolates for stems, and 219 fungal isolates for juice. Four isolates of Aspergillus parasiticus were aflatoxins producers. Higher aflatoxin quantity (1434.92 ng/mL) was produced by A. parasiticus (isolate No. 21) from sugarcane stem, while A. parasiticus (isolate No. 5) from sugarcane juice was less aflatoxins producer (276.95 ng/mL). On the other hand, lemon juice showed a significant reduction effect on the fungal count of peeled and non-peeled sugarcane juice. In which the highest reduction percent of the fungal count was recorded with 20% conc. of lemon on peeled sugarcane juice (36.04%).The obtained results concluded that lemon juice was found to decrease the fungal contaminants and improve the quality of sugarcane juice.

Approaches and Technologies for Preservation of Sugarcane juice: A Review

Every region of India has access to the cooling sweet soft drink known as sugarcane juice. It is an essential product on the world market since it has great health advantages. Sugarcane juice competes with other soft drinks in the market pushed by health-conscious consumers, and the sugarcane growers profit financially. To extend the shelf life of sugarcane juice, processing must be combined with the development of appropriate preservation methods. Researchers have looked into a variety of sugarcane juice preservation techniques, including chemical, thermal, and non-thermal techniques. Pasteurization is one of the many methods that are used for preserving sugarcane juice. Pasteurization, however, results in the loss of flavor, aroma, colour, taste, and vital nutrients. Non-thermal procedures, which can preserve the nutritional and sensory qualities of fresh juices, are now receiving more attention. This review article examines numerous preservation methods for sugarcane juice, analyses them, and suggests a course of action to assist determine the best method for doing so. Different criteria for different types of technologies are discussed with their advantages and drawbacks. Technologies which do not use chemical additives have also been discussed, while taking their industrial scalability and economical aspects under consideration. Prime focus is kept on developing a technology which is economical, industrially acceptable and greener for the environment.

Evaluation of Chemical Attributes of Low Chilling Strawberry (Fragraria ananassa) Varieties in Chitwan, Nepal

An experiment to evaluate the qualitative parameters of strawberries to select the promising and high-value varieties was conducted in Bharatpur-5, Chitwan Nepal. The experiment comprises eight varieties ‘Florida Beauty, Florida Festival, Sweet Sensation, Ruby Gem, Elyana, Winter Star, Winter Dawn, and Nyho (check variety) as treatments, laid out in a single factorial RCBD with four replications. The fruits of different varieties were harvested at their respective physiological maturity and fresh juice was extracted for qualitative analysis. The qualitative analyses revealed that the maximum TSS (9.88 °Brix) was recorded in the Nyho variety while the minimum TSS (6.58 °Brix) was recorded in Florida Festival. The maximum amount of TA (0.93 %) and the highest Vitamin C (75.57 mg/100 g) was recorded in fruits of Elyana while the minimum TA (0.71 %) in Sweet Sensation and the lowest amount of Vitamin C (59.89 mg/100 g) was recorded in Nyho. In the case of antioxidant properties of evaluated strawberry varieties, Elyana was found to be superior (81.33 %) while the lowest antioxidant properties were observed in fruits of variety Nyho with a value of 63.23 %. The maximum phenols content (0.64 mg GAE/g) was found on harvested fruits of Nyho while the minimum phenols content (0.24 mg GAE/g) was recorded in fruits of the Winter Star variety. Among the tested varieties, sweetness and aroma were the highest in Nyho while Elyana and Sweet Sensation were superior in nutritional attributes.

Effect of ultrasound treatment in fresh apple juices from different cultivars

The sonication process is based on the cavitation phenomenon, which allows the extraction of target compounds, homogenization of solutions, and breakdown of plant cells. Thus, this paper aimed to assess the effect of ultrasound treatment in fresh apple juice to control the enzymatic browning effect. Three different apple varieties, Gala, Fuji and Argentina, were used to extract the juices, and were then subjected to ultrasound treatment for 0, 5, 15, and 30 minutes. Total soluble solids, citric acid content, pH, phenolic compound concentration, and color aspects were evaluated. Argentina apple variety had higher total soluble solids and pH values, with no visual differences between treatments. In contrast, ultrasound treatment of the fuji apple had a statistical difference to the control sample, regarding citric acid content. The analysis of the L* parameter, representing luminosity, showed slight variations ranging from 24.78 to 28.27 in all samples, with no significant differences observed among different treatment durations. Furthermore, the a* parameter showed a significant difference only for the Gala apple in the 0 and 5 min treatment. The b* and Chroma value was higher in Argentina variety (5.78 to 7.05 and 6.08 to 7.42, respectively) than in Fuji and Gala. On the other hand, a statistical difference was observed in the °HUE in Gala variety, faced to Fuji and Argentina. The content of phenolic compounds in the apples’ varieties remained unaltered by ultrasound treatment, with values ranging from 52.47 to 116.23 mg of gallic acid equivalent L-1. These unexpected results indicated no significant variations between the sonification durations in the evaluated parameters. Thus, it is suggested that a new ultrasound procedure utilizing a probe and/or temperature control may be more effective in diminishing the enzymatic browning effect.

Design and manufacture of a device for pasteurizing orange juice and its effects on the qualitative characteristics of fresh orange juice

The research project was conducted on the Batch Ohmic Heater, which was designed and manufactured in the laboratories of the Department of Food Sciences/College of Agriculture and Forestry/University of Mosul, to be used in sterilization of orange juice. The study included the effect of Ohmic heating at voltages of 80, 110 and 220 volts on the chemical, physical and sensory properties and compared them with samples of orange juice treated by the conventional heating method (95 Cº/15 s). Ohmic heating with the applied voltage gradients (9.2, 12.64 and 25.28 V/cm) significantly (p≤0.05) preserved the total phenols content of the orange juice samples compared with the samples treated with conventional heating immediately after treatment, however, voltage gradient ( 12.64) acquired significantly (p≤0.05) higher in average total soluble solids (TSS) over other treatments for average refrigeration period (14 days) Using a voltage gradient of 12.64 V/cm for orange juice samples showed a significant decrease (p≤0.05) in the pH values compared with the other used voltage gradients. There was the highest significant increase (p≤0.05) in the concentration of vitamin C for orange juice samples treated by Ohmic heating at voltage gradient 9.2 V/cm compared with the other samples. In the study of sensory evaluation of orange juice treated by Ohmic heating at a voltage of 12.64 V/cm, which obtained the highest degree of sensory evaluation with two grades of excellent and very good within the evaluation scores used for that (1 unacceptable - 8 excellent) by the arbitrators compared with the rest of the orange juice samples.

High hydrostatic pressure processing of fresh juice and a fermented beverage of black cherry (Prunus serotina)

The aim of this study was to evaluate the effect of high hydrostatic pressures (HHP) (200 MPa for 10 min, 400 MPa for 10 min, and 600 MPa for 5 min) and VAT pasteurization (60 °C for 30 min) on the microbiological, antioxidant and sensory characteristics of fresh juice and a fermented beverage of black cherry (Prunus serotina) stored for 49 days at 4 ± 1 °C. The HHP processing was effective to reduce the microbial load before storage and during the storage of the fermented beverages; however, for the reduction of the microbial load in fresh juice, a minimum pressure of 600 MPa for 5 min was necessary. At day 0, a reduction of 4.10 logarithmic cycles was achieved in samples processed by HHP and VAT pasteurization. The processed samples showed significant changes (p ≤ 0.05) in their color characteristics. All fermented beverages of black cherry had lower quantities of antioxidant activity, total phenols, flavonoids and anthocyanins. The highest antioxidant characteristics were observed in sample of black cherry processed at 600 MPa for 5 min. The black cherry VAT processed samples were the least sensorially accepted. A treatment of 600 MPa for 5 min could be enough to obtain a microbiologically safe fermented black cherry beverage stable for 49 days having similar antioxidant characteristics as those of fresh juice.

Microbial Quality Assessment of Fresh Sugarcane Juice in Retail Shops Inside Kathmandu Valley

This study aims to assess the microbial quality of fresh sugarcane juice sold in retail shops inside Kathmandu Valley, as there is limited information available on the safety of popular fresh juices like sugarcane juice, which can cause food-borne illnesses when improperly prepared, despite the known health benefits of consuming fresh fruits juices. Sixty fresh sugar cane juice samples were collected from selected thirteen areas inside Kathmandu Valley. Out of 60 samples, 42 samples were contaminated with bacteria. The quality of each sample was assessed by total plate count, total coliform count, yeast and mold count, and isolation of pathogenic bacteria. The isolated bacteria were identified based on biochemical characteristics. The pH of collected samples ranged from 4.33 to 6.34, acidity from 0.01% to 0.09%, and total soluble solids from 13 to 21⁰Brix. The mean bacterial count was 5.26 log10 CFU/ml, the coliform count was 4.67 log10 CFU/ml, and the yeast mold count was 4.94 log10 CFU/ml. E. coli was present in 38.1%, Citrobacter freundii in 47.6%, and Salmonella species in 14.3% of the total sample. Vibrio cholerae was not detected. Gentamicin, Ciprofloxacin, and Ofloxacin were effective, while Ampicillin was less effective. The study found that sugarcane juice samples from shops in Kathmandu Valley have high levels of contamination, including a high microbial load and slightly acidic pH with high total soluble solid values. The bacterial isolates exhibited varied degrees of antimicrobial susceptibilities and resistances, and the contamination was attributed to poor hygienic conditions during juice processing and handling, possibly due to the use of poor-quality water and a lack of training on food hygiene and safety. These findings suggest potential health hazards for consumers of fresh sugarcane juice.

Optimized Sugar-Free Citrus Lemon Juice Fermentation Efficiency and the Lipid-Lowering Effects of the Fermented Juice.

Aging and obesity make humans more prone to cardiovascular and metabolic syndrome diseases, leading to several serious health conditions, including hyperlipidemia, high blood pressure, and sleep disturbance. This study aimed to explore the hypolipidemic effect of fermented citrus lemon juice using a hyperlipidemic hamster model. The sugar-free lemon juice's fermentation was optimized, and the characteristics of fresh and fermented lemon juice (FLJ) were evaluated and compared, which contained polyphenols and superoxide dismutase-like activity. Results showed that the absorption and utilization efficiency of FLJ was higher compared with the unfermented lemon juice. This study's prefermentation efficiency evaluation found that 21-30 days of bacterial DMS32004 and DMS32005 fermentation of fresh lemon juice provided the best fermentation benefits, and 21-day FLJ was applied as a remedy after the efficiency compassion. After six weeks of feeding, the total cholesterol (TC) and triglyceride (TG) values in the blood and liver of the FLJ treatment groups were decreased compared with the high-fat diet (HFD) group. In addition, the blood low-density lipoprotein cholesterol (LDL-C) levels were significantly reduced in the FLJ treatment groups compared with the HFD group. In contrast, the blood high-density lipoprotein (HDL-C) to LDL-C ratio increased considerably in the FLJ treatment groups, and the total to HDL ratio was significantly lower than in the HFD group. Compared with the HFD group, the TC content in the FLJ treatment groups' feces increased significantly. This study demonstrated that the sugar-free fermentation method and fermentation cycle management provided FLJ with the potential to regulate blood lipids. Further research and verification will be carried out to isolate specific substances from the FLJ and identify their mechanisms of action.

Ultrathin porous PdCu metallenezymes as oxidase mimics for colorimetric analysis.

Ultrathin porous and highly curved two-dimensional PdCu alloy metalleneare shown to be highly efficient oxidase mimics. Serving as intrinsic oxidase mimic, the ultrathin porous structure of the PdCu metallenezymes could effectively utilize all the Pd atoms of the metallenezymes during catalytic reactions. By using the oxidation capability of 3,3'5,5'-tetramethylbenzidine as distinctive chromogenic substrate, the PdCu metallenezymes was used as oxidase-like mimics for determination of total antioxidant capacity (TAC) of vitamin C containing real products including fresh orange juice, commercial beverages, Vitamin C tablets and dermo-cosmetic products. AAP was hydrolyzed using ALP to generate AA and the corresponding ALP activity was successfully detected in the0-100 U/L rangewith a lowest detection limit of 0.9 U/L. This study demonstrates the significant catalytic performance and oxidase-like activity of PdCu metallene nanozyme providing astrategy to develop a TAC assay for the assessment of antioxidant food quality as well as oxidative stress in skin and health care products.

Nutritionally Important Pro-Health Active Ingredients and Antioxidant Properties of Fruits and Fruit Juice of Selected Biennial Fruiting Rubus idaeus L. Cultivars.

Raspberry fruits are an important source of many biologically active chemical compounds exerting nutritional and pro-health effects. The study presents a comparative analysis of nutritionally important bioactive chemical compounds-polyphenols; flavonoids, including anthocyanins; vitamin C; amino acids; fatty acids; and primary metabolites-contained in the fruits of three biennial fruiting cultivars, R. idaeus 'Glen Ample', 'Laszka', and 'Radziejowa', i.e., common cultivars in Poland and Europe. The antioxidant activity of fresh fruits and juice was determined with five methods. The analyses revealed the strong free radical scavenging potential of the fruits and juice, confirmed by the high concentration of nutrients, e.g., polyphenols, anthocyanins, vitamin C, amino acids, and fatty acids. The antioxidant activity of the juice determined with the ferric reducing antioxidant power (FRAP) and OH radical methods was from 2.5 to 4.0 times higher than that of the fruits. The following orders of total polyphenol contents were established in the analyzed cultivars: 'Glen Ample' < 'Laszka' < 'Radziejowa' in the fruits and 'Glen Ample' < 'Radziejowa' < 'Laszka' in the juice. The highest antioxidant activity was exhibited by the 'Radziejowa' fruits. Given their high content of dietary fiber, the fruits of the analyzed raspberry cultivars can be consumed by dieting subjects. The concentrations of vitamin C (28-34 mg/100 g) and anthocyanins (20-34 mg/100 g) indicate the biological and pharmacological activity of these fruits. The main unsaturated fatty acids in the fruits were gamma-linoleic acid (C18:2n6c) and alpha-linolenic acid (C18:3n3), which neutralize excess free radicals. The amino acids nutritionally essential to humans were dominated by leucine, arginine, and phenylalanine. This is the first comparative analysis of the antioxidant activity of fruits and juice and the contents of selected active compounds in the fruits of biennial fruiting cultivars of R. idaeus, i.e., a highly commercialized crop in Europe.