Fruit-based Beverages Research Articles

Formulation and MIP-heuristics for the lot sizing and scheduling problem with temporal cleanings

We propose a novel mixed integer programming (MIP) formulation for a real-world lot-sizing and scheduling problem commonly found in the production of fruit-based beverages, dairy products, among others. The model entails synchronized two-staged production, mandatory temporal cleanings, and sequence-dependent changeovers. In this paper, it appropriately represents industrial production processes of pasteurized juices and fruit flavored juices of different companies. One of the main modeling challenges is to synchronize the two stages that have different temporal cleanings in each stage and are directly connected only when the beverage is being completely transferred from one stage to the other. To the best of our knowledge, there are no studies in the literature that propose MIP formulations for this problem. We also devise fix-and-optimize MIP heuristics to solve realistic large-scale instances from a large worldwide brand company. Computational tests show that they are competitive when compared to the model and the company solutions.

Fruit-Based Beverages Contain a Wide Range of Phytochemicals and Intervention Targets Should Account for the Individual Compounds Present and Their Availability.

Benefits from micronutrients within fruit juice and smoothies are well documented, but fewer studies research the role of phytochemicals. Well-controlled human studies are essential to evaluate their impact, particularly on glucose and lipid regulation but also gastrointestinal health. Planning these studies requires data on the potential molecular targets. Here we report a comprehensive metabolomic (LC-MS) analysis of the phytochemical composition of four commonly consumed beverages, including data on whether they are free to be absorbed early in the gastrointestinal tract or bound to other plant components. Smoothies contained a wide range of phenolics (free and bound), whereas the fruit juices contained higher amounts of fewer compounds. Orange juice was rich in bound hesperidin (1.97 ± 0.39 mg/100 mL) and hydroxycinnamic acids, likely to be delivered to the colon with the potential to have an impact on gut health. Apple juice contained free chlorogenic acid (3.11 ± 1.03 mg/100 mL), phloridzin (0.40 ± 0.03 mg/100 mL), catechin (0.090 ± 0.005 mg/100 mL), and epicatechin (0.38 ± 0.02 mg/100 mL), suggesting potential roles in glucose uptake reduction or positive effects on systemic blood flow. Redox screening established that differences in chemical composition impacted on bioactivity, highlighting the importance of availability from the matrix. This suggests that fruit-based beverage interventions should target specific mechanisms depending on the fruits from which they are comprised and in particular, the availability of the individual constituents.

Effect of utilization of alternative hydrocolloid-based stabilizers on rheology of oil-in-water beverage emulsions

In this study, effect of using alternative stabilizers based on protein (gelatin ‘A’ and type ‘B’) and polysaccharide hydrocolloids [modified starch and modified gum Arabic (MGA)] was studied using rheological properties of concentrated oil-in-water beverage emulsions. Emulsions were prepared adding 10 g/100 g canola oil into hydrated solutions of 1 g/100 g and 0.75 g/100 g gelatin (type ‘A’ and type ‘B’), and 6 g/100 g and 12 g/100 g modified starch and MGA in buffer solutions at pH 3.4 and 7.0. The choice of pH was based on mimicking acidic fruit-based beverages (pH 3.4) and dairy/milk beverage emulsions (pH 7.0). Emulsions stabilized with gelatin “A” showed a lower flow behavior index (n = 0.85) as compared to gelatin “B” at pH 7.0. However, for polysaccharides stabilized emulsions, unlike protein stabilized emulsions, only slight changes in viscosity and flow behavior indices were noted at elected concentrations. Gelatin stabilized emulsions were more susceptible to pH than modified starch and MGA stabilized emulsions. Gelatin type ‘A’ possessed greater shear thinning features at high pH and showed Newtonian behavior at acidic pH unlike Gelatin type ‘B’ which showed shear thinning behavior at pH 3.4.

A heuristic approach to optimize the production scheduling of fruit-based beverages

Abstract: In this paper, the fruit-based beverage production scheduling problem is studied. The aim is to determine the lot sizing and scheduling production, optimizing inventory costs, backorders and cleanings. Fruit-based beverage production processes typically consist of two production stages, beverage preparation and pasteurization/filling/beverage packaging, including the following characteristics: an intermediate inventory in the second stage, temporal cleanings in both stages and the need for synchrony between the two stages. An effective heuristic based on a two-phase mathematical model is proposed to solve the problem in situations where item changeovers in the tanks (Stage 1) and in the lines (Stage 2) are sequence-dependent on the production. In the first stage, the heuristic searches for feasible solutions, while the second is an improvement stage. Computational tests were run using data based on real instances of a beverage company in two variants of the heuristic and both are promising because they are able to find good solutions to the problem in computational times acceptable in practice.

Thermosonication parameter effects on physicochemical changes, microbial and enzymatic inactivation of fruit smoothie.

With the aim of developing a fruit-based beverage in products which are severely damaged by heat, a high-intensity ultrasound treatment combined with moderate heat treatment (called thermosonication) was applied. A fruit smoothie (mango, jackfruit and rice milk) was thermosonicated applying a Box-Benhken model with amplitude (70, 77.5 or 85%), time (15, 20 or 25min) and temperature (40, 47.5 or 55°C) as independent variables. From the obtained samples, microbiological (aerobic mesophilic and Enterobacteriaceae), physicochemical (pH, soluble solids and cloud index) and enzymatic analysis (polyphenol oxidase and pectin methylesterase) were carried out. Aerobic mesophiles and Enterobacteria inactivation in thermosonicated samples were 4.55Log CFU/mL and 3.85Log CFU/mL, respectively in most of the treatments applied, being influenced by linear terms of amplitude and temperature (p < 0.001). The cloud index was influenced by time term (p < 0.0001); meanwhile, interaction of amplitude * temperature (p < 0.01) and quadratic of time presented significant effect (p < 0.001) on polyphenol oxidase activity. Further, amplitude term had a significant effect (p < 0.001) on the decrease on pectin methylesterase enzymatic activity. The optimal process condition was 77.5% amplitude, 20min and 47.5°C. Thermosonication probed to be effective to control both enzymatic activities in treatments with high amplitudes combined with moderated temperature treatments. Based on this, the use of thermosonication is a viable alternative for fruit-based beverage preservation, that may employ perishable regional natural products offering them an added value.

DIVERSIFICATION OF BEVERAGE PRODUCT BASED ON VEGETABLES AND FRUITS IN KRAMAT JATI

Mother's knowledge in processing vegetable and fruit-based beverage products that have the potential to add value is still lacking. The community does not see any business opportunities from raw materials for vegetables and fruits. Besides these two things, the vegetable and fruit planting program for urban homes with narrow yard has been carried out in the previous service program. This activity can result in an excess harvest. The proposed solutions are: (1) Holding active participation activities in PKK group; (2) Motivation for increasing processed vegetables and fruit based drinks is hed; (3) training for processing vegetable and fruit-based beverage products. The methods in this program are: (1) Participatory approach of PKK group; (2) Providing motivation for participants to increase the value of vegetables and fruit; and (3) training on processing vegetables and fruit based beverage products. The results of the activities are: (1) Active participation in PKK has been carried out; (2) Motivation has been done for participants to increase the value of vegetables and fruit; and (3) training for processing vegetable and fruit-based beverage products has been conducted.

Diversity and guaiacol production of Alicyclobacillus spp. from fruit juice and fruit-based beverages

Alicyclobacillus acidoterrestris is an acido-thermophilic, spore-forming bacterial species that can spoil acidic fruit juice and fruit-based beverages. The metabolism of taint compounds by this bacterial species has led to its status as a targeted microorganism in the fruit juice industry. This study aims to assess the genetic diversity of Alicyclobacillus spp. including A. acidoterrestris and its correlation to spoilage taint metabolism.Alicyclobacillus cultures, which were previously isolated from a wide range of domestic and international products including fruit juice, fruit drinks and fruit juice concentrates, were subjected to DNA fingerprint analysis by using randomly amplified polymorphic DNA (RAPD) – polymerase chain reaction. Isolates were classified on the basis of their RAPD profile and the results were used to select representative strains to undergo taint production assessment. The taint guaiacol produced by Alicyclobacillus spp. was measured by headspace gas chromatography and mass spectrometry.From produced RAPD profiles, two genotypic groups and two sub-groups were identified. The groups were independent of product types and geographical origins. A significant number of isolates were clustered in genotypic group I, including A. acidoterrestris ATCC 49025. These isolates produced significant levels of guaiacol, 8.7 mg/L on average. A smaller number of isolates was found in genotypic group II including A. acidocaldarius and they produced no guaiacol. Primer F-64 was useful to identify Alicyclobacillus at the species level, and permitted rapid identification of strains producing fruit juice taint compounds such as guaiacol.

Application of Microencapsulated Synbiotics in Fruit-Based Beverages.

In the last years, demand for functional products containing both prebiotics and probiotics (known as synbiotic) has increased, which stimulated their incorporation into other food matrices than milk-based ones. Synbiotics improve gut functionality as well as respond to the increasing demand of consumers who have become aware of the health benefits of a proper diet. The most important criterion for preserving consumer acceptance in such products is maintaining the minimum viability and activity of probiotics from the beginning of production to the end of shelf-life. For their viability, fixation and multiplying within the host, several solutions have been proposed including the fortification with prebiotics and microencapsulation of prebiotics along with probiotics. The challenge of microencapsulation is to protect the probiotic cells in foods that are not usually considered their vehicle, such as fruit matrices. It is generally known that different prebiotics may exert different degrees of protection on the entrapped bacteria cells. For food products, such as fruit beverages, few works exist that investigate the functionality of synbiotic microcapsules in protecting the survivability of probiotic cells during processing and storage. This article provides an overview of this novel trend based on a review of relevant literature. The article summarizes the synbiotic concept, challenges for synbiotic formulation in fruit beverages, and future perspectives.

Contribution of Blood Orange-Based Beverages to Bioactive Compounds Intake

The study aimed at screening the levels of ascorbic acid, hydroxycinnamic acids (HCAs) and total anthocyanins in commercial beverages containing blood orange juice (BOJ), estimating the contribution of these products to the intake of health-promoting compounds and at discussing the actual value of the products on a price/bioactive level basis. Results demonstrate that the reference to BOJ in many beverages is misleading, as inferred from the very low bioactive levels observed. These beverages, in label should refer as “water-based” instead of “fruit-based beverage.” Accordingly, the intake of bioactives from BOJ-based beverages, with the exception of ascorbic acid used in the most cases as preservative, is often very low. The intake of bioactive components from blood orange consumption is much higher compared to the consumption of BOJ-based beverages, hence the consumption of blood oranges and 100% BOJs should be preferred in order to guarantee the intake of a rich pool of bioactive compounds. Finally, the market value of BOJ-based beverages is not correlated with their real nutritional value: the relative unitary cost of the three classes of bioactive compounds considered increased in the order: fresh blood oranges < 100% BOJ < BOJ-based beverages. Hence, the consumption of fresh blood oranges represents the cheapest way to ensure the intake of health-promoting bioactive compounds such as anthocyanins and HCAs.

Evaluation of the Antioxidant Potential of Mixed Fruit-Based Beverages: a New Insight on the Folin-Ciocalteu Method

Definition of a standard method for measuring antioxidant capacity is still a necessity for both researchers and food industry. This study is aimed to evaluate if Folin-Ciocalteu (F-C) method could be reconsidered as suitable for antioxidant potency comparison purposes in food matrices. F-C and four other common tests for measuring antioxidant capacity (ORAC, TEAC, FRAP, CUPRAC) were applied to mixed fruit-based beverages. An overall antioxidant potency composite index (API composite) was calculated by assigning each test equal weight, in order to establish the ranking of antioxidant capacity in the analyzed samples. In addition, the study provides an evaluation of the compounds related to the antioxidant potential of these beverages (total phenolics, anthocyanins, and ascorbic acid) through principal component analysis (PCA). Total phenolics were the principal component influencing the antioxidant capacity of these samples. This is highlighted with the high correlation found between FBBB and all the antioxidants assays performed (P orange fruit formulated juices > mixed fruit nectars. As a result, the use of F-C for antioxidant potency comparison of fruit-based beverages is encouraged.

A decomposition heuristic to solve the two-stage lot sizing and scheduling problem with temporal cleaning

This paper presents a study on the fruit-based beverage lot sizing and scheduling problem. This is a two-stage lot-scheduling problem with some features, such as the presence of buffers between the production stages, mandatory temporal cleanings for the preparation tanks (stage I) and production lines (stage II), and production synchronization between the production stages. To solve this problem, we propose two variations of a two-phase heuristic algorithm by devising a production stage decomposition scheme coupled with a constructive procedure. In the first phase, a one-stage lot sizing is solved by a mixed integer programming model, and in the second phase, scheduling and the synchrony between the stages are carried out using a constructive algorithm. The two variations of the heuristic are: Stage I Heuristics (S1H) and Stage II Heuristics (S2H). In S1H, production stage I is solved by a mathematical model and in S2H, production stage II is solved by another mathematical model. Data from a typical beverage company of a large worldwide brand was used in the computational tests. The results showed that the heuristics are able to find competitive solutions very quickly and that the S2H heuristic performs better than S1H.

Application of high voltage electrical discharge plasma for the inactivation of Escherichia coli ATCC 700891 in tangerine juice

A tangerine juice inoculated with Escherichia coli ATCC 700891 was treated using direct-in-liquid electrical discharge plasma. The reactor system used a point-plane electrode configuration with both a high voltage electrode and a grounded electrode submerged in the juice. The effectiveness of the treatment was assessed at different applied voltages (17–30 kV), discharge frequencies (20–80 Hz) and temperatures (15–35 °C). At optimum operational parameters (30 kV, 40 Hz, and 25 °C), E. coli was reduced by 4.8 Log10 CFU/mL after a plasma exposure of 2 min and below the detection limit of >1 Log10 CFU/mL within 3 min. Scanning electron microscopy (SEM) revealed changes in cell morphology following the treatment suggesting that E. coli might be inactivated by cell wall damage caused by shock waves produced by the plasma. Physicochemical characteristics of the tangerine juice were not altered by the plasma treatment when compared to the untreated tangerine juice. In contrast, there were significant changes observed in total acidity, ascorbic acid and total phenol content in pasteurized tangerine juice. The results obtained in this study promote the further development of this technology for the inactivation of foodborne pathogens and extended shelf-life of fruit-based beverages.

Elaboration and Characterization of Apple Nectars Supplemented with Araçá-boi (Eugenia stipitata Mac Vaugh—Myrtaceae)

Fruits and vegetables are known as sources of nutritionally important phytochemicals, such as phenolic compounds, and Brazilian biodiversity may be hiding many underexplored fruits with potential health benefits. In this study, we formulated a fruit-based beverage by supplementing known amounts of freeze-dried araçá-boi (Eugenia stipitata) (FD) to a commercial apple nectar in order to evaluate the impact in terms of nutritional (level of phenolic compounds, flavonoids and antioxidant capacity) and sensory parameters. The best acceptance was evidenced for the apple nectar supplemented with 1 g/L of FD, while no statistically significant changes were obtained for non-supplemented apple nectar and apple nectar supplemented with 5 or 10 g/L FD. Lower acceptances for apple nectars supplemented with 15, 20 or 30 g/L FD were suggested to be caused by an increase in acidity. In general, total phenols, flavonoids and antioxidant capacity (DPPH, TEAC and ORAC) increased with the supplementation level, although not always a statistically significant difference was observed. When compared to control (non-supplemented), the apple nectar supplemented with 10 g/L FD presented a significant increase in total phenols, flavonoids and antioxidant capacity (except for ORAC assay), and therefore this level of supplementation was considered ideal, considering both nutritional and sensory properties.

Methodological considerations in a pilot study on the effects of a berry enriched smoothie on children’s performance in school

ABSTRACTBerries contain bioactive compounds that may affect children’s cognitive function positively, while hunger and thirst during lessons before lunch affect academic performance negatively. This pilot study addresses methodological challenges in studying if a berry smoothie, offered to schoolchildren as a mid-morning beverage, affects academic performance.The objective was to investigate if a cross-over design can be used to study these effects in a school setting.Therefore, in order to investigate assay sensitivity, 236 Swedish children aged 10–12 years were administered either a berry smoothie (active) or a fruit-based control beverage after their mid-morning break. Both beverages provided 5% of child daily energy intake. In total, 91% of participants completed the study. Academic performance was assessed using the d2 test of attention. Statistical analyses were performed using the Wilcoxon signed rank test in StatXact v 10.3.The results showed that the children consumed less of the active berry smoothie than the control (154 g vs. 246 g). Both beverages increased attention span and concentration significantly (p = 0.000). However, as there was no significant difference (p = 0.938) in the magnitude of this effect between the active and control beverages, the assay sensitivity of the study design was not proven. The effect of the beverages on academic performance was attributed the supplementation of water and energy.Despite careful design, the active smoothie was less accepted than the control. This could be explained by un-familiar sensory characteristics and peer influence, stressing the importance of sensory similarity and challenges to perform a study in school settings. The employed cross-over design did not reveal any effects of bioactive compound consumption on academic performance. In future studies, the experimental set up should be modified or replaced by e.g. the parallel study design, in order to provide conclusive results.

Traditional food uses of wild plants among the Gorani of South Kosovo

A food ethnobotanical field study was conducted among the Gorani of South Kosovo, a small ethnic minority group that speaks a South-Slavic language and lives in the south of the country. We conducted forty-one semi-structured interviews in ten villages of the Kosovar Gora mountainous area and found that seventy-nine wild botanical and mycological taxa represent the complex mosaic of the food cultural heritage in this population. A large portion of the wild food plant reports refer to fermented wild fruit-based beverages and herbal teas, while the role of wild vegetables is restricted. A comparison of these data with those previously collected among the Gorani living in nearby villages within the territory of Albania, who were separated in 1925 from their relatives living in present-day Kosovo, shows that approximately one third of the wild food plant reports are the same. This finding demonstrates the complex nature of Kosovar Gorani ethnobotany, which could indicate the permanence of possible “original” Gorani wild plant uses (mainly including wild fruits-based beverages), as well as elements of cultural adaptation to Serbian and Bosniak ethnobotanies (mainly including a few herbal teas and mushrooms).

Enrichment of a fruit-based beverage in dietary fiber using basil seed: Effect of Carboxymethyl cellulose and Gum Tragacanth on stability

Due to the importance of dietary fiber intake on health, in this study, the production of fruit based beverages containing basil seeds, as a dietary fiber source, was evaluated. Basil seeds were evaluated for nutrients and were used in beverages at three levels (10, 30 and 50: 100 (Wswell basil seed/Wfruit based beverage)). Also Gum Tragacanth (GT) and Carboxymethylcellulose (CMC) were added to these samples, separately, for the suspension of the seeds. The beverages were examined over a period of 60 days, at 4 °C, by evaluating color factors (L*, a*, b*), zeta potential (Z), rheological and organoleptic properties etc. Results showed that basil seeds have a high ratio of protein and fiber, and their addition to beverage led to increase in absolute Z, but the taste satisfaction and color factors decreased. Also addition of both hydrocolloids, led to the increase of absolute Z and the development of pseudo-plastic behavior in the beverages. Samples stability and appearance improved with increasing concentrations of hydrocolloids but an increase of more than 0.25%, caused reduction in mouthfeel satisfaction. Results indicated that using basil seeds with the addition of 0.25% GT, led to the production of enriched beverage with suitable stability.

Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages

Eating habits of western populations are changing due to modern lifestyles. As a result, people are becoming more susceptible to chronic and degenerative diseases. This fact has motivated the food industry to develop functional products that could decrease the incidence of those disorders. It is well known that fruit juices, milk and soymilk possess high concentrations of antioxidant and bioactive substances. Hence, the development of these functional beverages is a potential way to take advantage of their nutritional properties and exotic flavors that could attract the interest of consumers. At the same time, application of the right preservation treatment is of high relevance in order to obtain safe products with convenient shelf life and high concentration of health-related compounds. This fact represents a great challenge that scientists and technologists are currently facing. Today, novel preservation processes such as high hydrostatic pressure (HHP), high intensity pulsed electric fields (HIPEF) and ultrasound (US), among others, are being evaluated as an alternative to heat pasteurization, obtaining promising results. Hence, this review gathers the most relevant information about the development of mixed beverages containing fruit juices and milk or soymilk. Furthermore, the advantages and drawbacks of the application of non-thermal treatments for functional beverages’ preservation with high content of bioactive compounds are also mentioned.

A Review on Fruit Juice Probiotication: Pomegranate

Foods and beverages containing live microbes (probiotics) are increasingly promoted by health professionals nowadays. The probiotic products in the market are mostly milk-based products, for instance yoghurts. There has been a high demand for the non-dairy probiotic products from those having the lactose intolerance problem and/or worry about the high cholesterol content. Therefore, fruit is now becoming the preferable matrix for probiotic delivery in human body. Fruits could be another promising carrier for probiotic strains, particularly from the genera of Lactobacilli and Bifidobacteria. Somehow, the cell viability and stability are highly fruit and strain dependent, in addition to the processing factors and storage temperature. In the present review, fruits, particularly pomegranate is critically highlighted as a potential fruity vehicle for probiotic microbiota. Pomegranate contains bioactive secondary metabolites (anthocyanins, ellagic acid derivatives and hydrolyzable tannins) and non-digestible carbohydrates (prebiotics). The low pH value of pomegranate juice could be compromised by mixing with other fruits or by protecting probiotics from acidic environment by microencapsulation. This review covers the previous works which were carried out on the fruit-based probiotic foods and beverages, supported by the mechanistic explanation on the action of probiotics in human body.

A Brief Educational Intervention Increases Knowledge of the Sugar Content of Foods and Drinks but Does Not Decrease Intakes in Scottish Children Aged 10–12 Years

ObjectiveTo assess the effectiveness of an educational intervention to improve children’s knowledge of the sugar content of food and beverages. MethodsCluster-randomized, controlled trial with 268 children (aged 10–12 years) from 14 primary schools in Aberdeen, Scotland. The intervention group received 2 interactive classroom sessions about sugar. A questionnaire to assess knowledge was completed at baseline and 4, 10, and 34 weeks postintervention. Dietary intake was assessed by food frequency questionnaire at baseline and on weeks 10 and 34. ResultsAfter the intervention, the intervention group demonstrated greater knowledge of sugar than did the control group (P < .001), which was sustained at week 34 (P < .001). Dietary intakes of sugar did not change postintervention. Pre-intervention children underestimated the sugar content of fruit-based beverages. Conclusions and ImplicationsChildren’s knowledge of sugar in food and beverages is limited but can be improved through a simple educational intervention. Further intervention would be needed to encourage a change in dietary intake.

Improving the chemopreventive potential of orange juice by enzymatic biotransformation

Among the fruit-based beverages, orange juice is the most widely consumed. The Brazilian share of orange juice in the world market is around 53%. Consumers are increasingly demanding natural ingredients expected to be safe and health-promoting. The tannase enzyme, obtained from Paecilomyces variotti, was applied in this study with the purpose of biotransforming the orange juice polyphenols and, in this way, modifying their biological activity. It was demonstrated that the tannase extract was able to modify the polyphenolic composition of the orange juice and act in naringin and hesperidin in the removal of glycosides. The results of the enzymatic reactions of the hesperidin, naringin and orange juice samples were products with heightened functional activity in relation to the original samples, as demonstrated with in vitro tests of antioxidant activity (ORAC and DPPH) and an antiproliferation assay of human cells. The results demonstrate the benefits of the biotechnological modification of natural food molecules, improving the nutraceutical potential of a popular beverage.