Fruit Juice Blend Research Articles

Antioxidant and Anticancer Activities of some Fruit and Vegetable juice Blends

Antioxidant and Anticancer Activities of some Fruit and Vegetable juice Blends

Complex choices: Pole selection for polarized projective mapping applied to a complex product set

AbstractPolarized projective mapping (PPM) employs reference samples called poles, positioned in the sensory space, to which samples are compared. This structure enables comparisons across sessions. Selecting the right poles is therefore critical for accurate and reliable comparisons. The current study examined whether simple poles (single fruit juices) or complex poles (fruit juice blends) better represented the sensory space in PPM using a trained panel (n = 12). Thirteen commercial fruit juices, including single juices and blends, were assessed using projective mapping to understand product diversity and select three simple and three complex poles. PPM was then conducted using simple poles in one session and complex poles in another. Six of the thirteen juices used in PPM and three new juices were evaluated to validate the results. Findings indicated that while both simple and complex poles described the product space, simple poles were more able to capture the diversity of the sensory space.Practical ApplicationsThe study's insights into appropriate pole selection in PPM for complex product sets contribute to the technique's usability and robustness. The guidance on pole selection ensures selected poles anchor the product space, enabling meaningful comparisons across sessions. The finding that simple poles are able to describe complex product sets may assist in minimizing fatigue, a common challenge in evaluating complex products like wine, spirits, and cider. By addressing the unique challenges of complex products, this research enhances the useability of PPM as a valuable tool for comprehensively evaluating sensory characteristics in product categories prone to fatigue and limited consumption.

Production And Quality Evaluation of Wine from Soursop (Annona Muricata) And Water Melon (Citrullus lanatus) Fruit Juice Blend

In this study, the production and quality evaluation of wine from soursop (Annona muricata) and watermelon (Citrullus lanatus) fruit juice blend was studied. A preliminary was carried out to ascertain the optimum blend acceptable level of soursop and watermelon wine production using 0-50 % v/v juice, samples were subjected to sensory evaluation, and the most acceptable samples were chosen. Hence, in the main study, the level of watermelon juice was varied using 0, 20, 40, and 60 % w/w inclusion giving rise to four samples. Physico-chemical properties, selected mineral and vitamin C content, total phenols, antioxidant properties, microbiological content, and sensory evaluation were done using standard methods. The effects of fermentation on physicochemical properties were also studied. pH and Brix value decreased while TTA and specific gravity increased with increasing fermentation days beginning from day 1 to day 7. Na, K, Fe, and vitamin C ranged from 82.52-107.50, 208.20-282.20, 2.04-2.84, and 15.0-316.30 mg/100g respectively, there were significant differences (P<0.05) in mean samples. Potassium and sodium were the predominant minerals in the formulated wine while Iron and magnesium were found in low concentrations. The values of total phenol and anti-oxidant ranged from 0.90 to 1.34 mg/100g and 82.52-107.50 % (DPPH), 13.37-15.93 mmol/GAE (FRAP), 208.20-282.08 % (OH. Radical) and 2.04 to 2.84 % (Chelation metal) as the proportion of watermelon juice increases from 0 to 60 % in the blends used in wine preparation. The results for total bacteria count and fungi count for wine samples from soursop wine (control) were 2.71x10 2 and 1.81x10 2 CFU/ml respectively. The corresponding values for wine from 40 % soursop juice and 60 % watermelon were 2.28 x 10 2 and 1.43 x 10 2 CFU/ml respectively. Blend formulation 40:60 soursop: watermelon was mostly acceptable. This study therefore has presented a way of increasing consumption and utilization of soursop: with low economic value and high nutritional content yet is underutilized increasing food security, creating varieties of wine from locally available food sources, and further converting waste to wealth.

Preparation and evaluation of fresh pineapple, passion fruit and ginger blended ready-to-serve drink

Preliminary work was executed at the processing laboratory of ICAR (Research complex) for NEH Region, Arunachal Pradesh Centre, Basar, to prepare and assess the physico-chemical properties of fresh juice blends. The experiment comprised of nine treatments consisting of fresh pineapple, passion fruit and ginger juice blends in different ratios following CRD with three replications. It was found that the treatment (T5) passion fruit-ginger juice at the ratio of 90:10 blended RTS beverage exhibited the highest pH (4.33), ascorbic acid (18.73 mg per 100 ml) and beta carotene (245.33 µg per 100 ml). The TSS and acidity percent were non-significant as all the sample treatments were maintained almost uniform at 15 ºBrix and 0.30 percent. Further, it also revealed that both the sugar i.e. reducing and total sugar of the fresh mixed RTS drink was recorded maximum in (T2) pineapple-passion fruit juice ratio of 70:30. Organoleptic traits of freshly mixed ready to serve drinks after evaluated by a member of juries based on 9 Points Hedonic Scale vividly indicated that treatment (T1) pineapple-passion fruit RTS at 50:50 ratio recorded the most favoured taste, colour, flavour ultimately attributing to the highest overall acceptability.

Proximate and Physicochemical Quality of Jelly Produced from Blends of Beetroot and Pineapple Juice

Fruit Jelly was produced from beetroot and pineapple fruits as a value-added product for addressing their gluts during its peak season. The fruits were cleaned and their juices were blended using the following beetroot: pineapple ratio; 50:50, 60:40, 70:30, 80:20, and 90:10. The fruit juice blends were then labeled I, R, O, H, and A, respectively, while the commercial jelly sample K, and beetroot jelly were used only as control. Proximate composition showed that the fruit jellies had a higher nutritional profile than the commercial jelly. The result revealed variation in moisture content (35.11 to 36.17%), Ash content (0.12 to 0.26 %), Carbohydrate content (61.22% to 63.74%), Energy value (257.26 KJ to 262.72 KJ) and protein content (0.88 to 1.77 %). The energy value (262.72 KJ) and carbohydrate content (63.74 %) of the commercial jelly were however significantly (p < 0.05) higher than in the beetroot - pineapple fruits jelly. The protein content of the jelly ranged from 1.52 to 1.76 %. Overall, increasing the blending ratio increased the fat, ash, protein, and moisture contents of the jellies. Besides, the jellies with the least amount of beetroot I (50 % beetroot and 50 % pineapple juice) had the highest carbohydrate content (62.69 %) thus providing the highest amount of energy 261.30 KJ. Physicochemical properties showed the following ranges total soluble solid content 63.84 to 64.89 °Brix, total sugar 43.23 to 43.94 %, reducing sugar 28.30 to 28.77 %, and non-reducing sugar 14.94 to 15.18 %. Titratable acidity and pH showed that an inverse relationship existed between them. The beetroot and pineapple jelly blends produced compared favourably with proximate composition and physicochemical properties of commercial jelly.

Production and Evaluation of Fruit Juice Blends from Velvet Tamarind (Dilium Guineese) and Noni Fruit Juice (Morinda Citrifolia)

This study was aimed to explore the production and evaluation of fruit juice blends from velvet tamarind and noni juices. Velvet tamarind fruit was processed to obtain 100% juice (VT sample) while that of noni fruit was also processed to obtain 100% pure juice (N sample). The respective fruit juice blends (N and VT) were formulated: VTN1, VTN2, VTN3, VTN4 at different ratios (20:80%, 40:60%, 60:40%, 80:20%) while N and VT were used as the control. Microbial analysis using pour plate method and sensory evaluation using 9-point hedonic scale were carried out. The blending of these fruit juices gave better sensory quality product with therapeutic effects. The controls VT (100%) was found to be best in all organoleptic attributes (approximately 7.00 = like moderately) and with microbial count of (6.5x103 cfu/g) while control (100%) samples rated worse sensorily. Sample VTN4 rated best followed by VTN3, VTN2, VTN1 respectively. Blending Velvet tamarind (VT) and Noni (N) juices at different proportions result reduce bland taste, unpleasant aroma of noni which improves the organoleptic acceptability of the blends. Noni mellowed down the tartness of velvet tamarind juice thus, obtaining refreshing, therapeutic, vitamin C., … antioxidant, and acceptable organoleptic characteristics of fruit juice blends.

Application of mixture design methodology for development of high antioxidant fruity functional beverage.

Three red color fruit juice (pomegranate (PJ), barberry (BJ), and grape juice (GJ)) and three plant extracts (cardamom essential oil (CE), ginger extract (GE), and hibiscus solution (HS)) were used for the development of different functional beverages. Organoleptic analysis was done to detect the most acceptable fruit juice blend. The physicochemical properties of the samples including total phenols, 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) inhibition percent, anthocyanin, flavonoid, and vitamin C content of optimum fruit juice blend (60% PJ/20% BJ/20% GJ) were 121.57 µg gallic acid equivalent (GAE)/ml, 80.28%, 4.03 mg/L, 64.87 mg/100 ml, and 51.10 mg/100 ml, respectively. To determine the optimum level of extracts and essential oil (GE, CE, and HS) in fruit juice blends, the mixture design method was used and 14 runs (formulations) were obtained. In all formulations, samples containing HS had the highest content of antioxidant and active components and the statistical analysis indicated that the sample containing 0.5 CE/0.5 GE/1 HS (ml/100 ml) had the optimum content of antioxidant components. Thus, the results of this study introduce a functional drink possessing high polyphenols, antioxidants, anthocyanin, and vitamin C content.

Production and Quality Evaluation of Mixed Juice Blend from Soursop (Annona muricata), Mango (Mangifera indica) and Watermelon (Citrullus lanatus)

Aims: To evaluate the chemical, microbiological, physico-chemical and sensory properties of fruit juice produced from blends of soursop, mango and watermelon.
 Study Design: The data obtained were analyzed using statistical package for social science (SPSS) version 20. The mean and standard deviation were calculated using analysis of variance. Means were separated by Duncan’s new multiple range test.
 Place and Duration of Study: The study took place at the Department of Food Science and Technology, University of Nigeria, Nsukka between January and July, 2016.
 Methodology Juices extracted from Soursop Mango and Watermelon (designated as S, M and W respectively) were blended to give samples containing soursop, mango and watermelon juices in the ratio of 60:25:15, 15:60:25, 25:15:60 and 33.3:33.3:33.3, respectively. The samples were processed, bottled and analyzed for proximate, phytochemical and micronutrients composition, physico-chemical, microbial and sensory qualities using standard methods.
 Results: There were significant (p < 0.05) differences in the proximate composition, micro-nutrient and phytochemical composition of the mixed fruit juice blend. The moisture content, ash content, crude fiber, crude fat, crude protein and carbohydrate ranged from 85.0 to 90.03%, 0.14 to 0.6%, 0.95 to 2.94%, 0.19 to 0.44%, 0.75 to 1.72% and 7.23 to 11.48% respectively. pH, brix and Titratable acidity of samples varied significantly (p < 0.05) and ranged from 5.92 to 6.11%, 8.85 to 12.80% and 0.38 to 0.69% respectively. The flavonoid, total phenol and pro-vitamin A contents of the blends ranged from 9.14 to11.04%, 0.3 to 0.5% and 13.01 to 72.9% respectively. Vitamin C, potassium and calcium contents ranged from 28.25 to 41.75 mg/100ml, 108.32 to 168.92 mg/100 ml and 7.05 to 12.69 mg/100 ml respectively. The microbial results showed that total viable count found present in the mixed fruit juice blended samples ranged from 3.0 x 101 to 9.0 x 101. The sensory scores showed that all the samples were generally accepted while sample which had equal proportions of the individual juices had the highest overall acceptability due to the homogeneity, luscious taste, appearance and consistency of the blend. The overall results showed that improving the quality and availability of fruit and fruit products through processing will raise consumer awareness, boost fruit consumption and improve health, check post-harvest losses and harness the therapeutic advantages of fruits. Blending of soursop, mango and watermelon juices in varying proportions produced acceptable juice that compared favorably with a commercial mixed juice blend in terms of vitamins C and pro-vitamin A content, total sugar, brix content and acidity.

Lime potentials as biopreservative as alternative to chemical preservatives in pineapple, orange and watermelon juice blend

The major challenge influencing fruits economic value is the relatively short shelf-life. This study preserved fruit juice blend from pineapple, watermelon and orange using lime juice as biopreservative comparing its effectiveness with ascorbic acid and citric acid as chemical preservatives during storage at ambient temperature (27±2oC) for five weeks. The acceptability of the juice by consumer, biochemical changes and microbial load was also evaluated on a weekly basis. From the results, all the samples were acceptable on a 9-point hedonic scale (8.70-8.90) with 1% lime biopreserved juice blend was the most preferred. This shows that that lime effectively controlled the rate at which increase pH and decrease of TTA occurred during storage by double-fold when compared with ascorbic and citric acid used in the study. A minimal decrease in pH of 0.75% was documented during the five weeks of study. The specific gravity of the juice was relatively table during storage except for the unpreserved juice. Lime addition at 2 and 4% effectively suppressed fungal growth in the juice for five weeks of storage. Lime juice added as biopreservative at 4% showed the best bacteriostatic and fungistatic performance while the consistent increase in the bacteria growth from 60×102 - 11×1010 CFU/mL was recorded in unpreserved at ambient temperatures during storage. Ascorbic acid and citric acid as preservative effectively inhibited microbial growth of bacterial and fungal for 2 weeks, followed by a steady increase from 16×101 - 17×103 , 20×102 - 62×102 and 20×102 - 36×104 ; 21×102 - 48×102 CFU/mL respectively. Low Bacterial count was recorded in juice preserved with 1% lime (70×101 CFU/mL), 2% lime preserved (41×102 CFU/mL) and 4% lime (13×101 CFU/mL) at week 4 and week 5 respectively. The study established that lime is a good biopreservative with antimicrobial effect can serve as a replacement for chemical preservatives.

Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends

The study aimed at reduction of wastage of fruit, encourage production, consumption and preservation of fruit juice blends using garlic ginger filtrate with health benefits as biopreservative thus providing alternatives with biological advantage over chemical preservatives (ascorbic and benzoate acids) without altering the organoleptic and physicochemical properties of fruit juice blends. The study evaluated the potential of natural preservatives (ginger, garlic and ginger-garlic filtrates) in comparison with two conventional chemical preservatives (ascorbic and benzoate acids) for fruit juice blends preservation. The juice blend used was cashew, pineapple and watermelon. In terms of flavor and mouth feel, the order of preference of the juice were the preserved with 1% garlic-ginger > 1% ginger > 1% garlic > 1% ascorbic acid > and preserved with 1% sodium benzoate at ambient temperature. Maximum decrease in pH was observed in the juice sample that had no added preservative. Generally, all the fruit blends (preserved and unpreserved), with the exception of the one preserve with 1% ginger-garlic showed growth of bacteria after one week of storage. Juice blends preserved with the 1% ginger-garlic were most acceptable compared to other preservatives. The synergistic biopreservative ability observed with the ginger-garlic may be a preferable alternative to conventional preservatives.

Physiochemical and Organoleptic Evaluation of Drink Produced from Pineapple (Ananas comosus) and Tigernut (Cyperus esculentus)

Pineapple, one of the most popular tropical fruits is largely desired for its attractive flavor and can be processed into juice. Fruit juice blends can be produced from various fruits or food materials such as tigernut an underutilized tuber, in order to give better quality drink nutritionally and organoleptically. This work therefore evaluated some quality attributes of the beverage produced from tigernut and pineapple. Tigernut and Pineapple fruit were purchased from local market at Ogbomoso. Single strength juice was produced from pineapple fruit while the tigernut milky extract was produced. The pineapple juice was blended with tigernut milky extract in different proportions (95:5, 90:10, 85:15, 80:20 and 75:25%) while 100% pineapple juice served as the control and were analyzed for physiochemical composition and sensory evaluation (Colour, flavor, taste and overall acceptability). The data obtained were subjected to statistical analysis. The results showed that the physiochemical properties of juice compared relatively well with the control and sensory evaluation showed that all the juice samples were well acceptable in terms of colour, flavour, taste and overall acceptability. The juice blend could be recommended to every household for its nutritional and therapeutic properties.

Physico-chemical, Antioxidant Properties and Sensory Attributes of Golden Melon (Cucumis melon L)-Watermelon (Citrullus lanatus) Juice Blends

This study investigates the physico-chemical, antioxidant properties and sensory attributes of golden melon-watermelon fruits juice blends. The juice extracted from golden melon and watermelon fruits were mixed together in different ratios 100% watermelon (GMW 1), 100% golden melon (GMW 2), 50% golden melon and 50% watermelon (GMW 3), 70% golden melon and 30% watermelon (GMW 4), 30% golden melon and 70% watermelon (GMW 5) in order to establish possible synergetic effect. The proximate composition of the samples ranged from 92.07 – 93.91%; 0.49 – 0.81%; 1.83 – 4.91%; 1.80 – 3.62% for moisture content, total ash, crude protein and carbohydrate respectively. The pH of the fruit juice blends ranged from 5.40 to 5.48. There is no significant difference (p<0.05) among the fruits juice samples. The mineral composition of the fruit juice for sodium (Na), potassium (K), iron (Fe), and calcium (Ca) ranged from 17.01 to 41.76 mg/100 g, 9.26 to 38.51 mg/100 g, 0.38 to 1.88 mg/100g, and 3.49 to 8.96 mg/100g respectively. The result shows that the total phenolic content ranged from 6.32-10.20 mg GEA/ 100 g; total flavonoid ranged from 0.08-0.13 mg QAE/ 100 g; DPPH ranged from 55-80%; ABTS ranged from 0.022-0.025 mmol. TEAC/ 100 g and FRAP ranged from 1.20-4.23 mg AAE/g. The results of sensory attributes of the fruit juice revealed that, fruit juice GMW 5 was the most preferable in aroma, taste and overall acceptability by the panelist. Hence, golden melon-watermelon fruit juice blends may serve as a source of strong antioxidant property that may be used to improve health status.

Microbial Safety and Quality Evaluation of UV-Treated, Cold-Pressed Colored and Turbid Juices and Beverages

The growing demand for fruit and vegetable juice blends, with improved nutritional and sensory attributes, has prompted the industrial adoption of nonthermal processing technologies, including UV light. Limited studies have explored conditions to overcome the well-known limitations of UV when treating liquid foods with a high content of particles that absorb or scatter UV light. This study addressed the effectiveness of the application of UV light, using a commercial processing unit, to inactivate pathogenic Escherichia coli O157:H7, Salmonella enterica (hereafter Salmonella), and Listeria monocytogenes, as well as spoilage microorganisms, in colored and turbid juices and beverages. The inactivation of cocktails of five strains (or serotypes) of E. coli O157:H7, Salmonella, and L. monocytogenes isolated from fruit- and vegetable-derived products linked to outbreaks was determined in seven colored and turbid cold-pressed juices and beverages. Juices and beverages were UV treated at a constant flow rate of 150 L/h through multiple consecutive passes. The inactivation of aerobic mesophilic bacteria, molds and yeasts, and lactic acid bacteria was also assessed at the cumulative dose that guaranteed a 5-log reduction of the most UV-tolerant pathogen for each product. A 5-log reduction of the three pathogens was achieved in all juices and beverages at a maximum cumulative UV dose of 12.0 ± 0.6 mJ/cm2. The dose required to ensure the targeted reduction varied depending on the tested product and the inoculated pathogen. The reduction of aerobic mesophiles, molds and yeasts, and lactic acid bacteria varied from 0.5 to 3.6, from 0.2 to 2.0, and from 0.5 to 3.6 log CFU/mL, respectively. Thus, the proposed treatment represents a suitable processing alternative to ensure the safety and extend the shelf life of colored and turbid cold-pressed juices and beverages.

Wine Produced From Fermentation of Honey Slurry and Dates Palm Fruit Juice Blend Using Saccharomyces cerevisiae Isolated From Palm Wine

This study aimed at evaluating the fermentative performance of Saccharomyces cerevisiae isolated from palm wine on honey slurry and dates palm fruit juice blend for wine production. The yeast was isolated from palm wine on saboraud dextrose agar (SDA) using pour plate technique and was identified using microscopic and standard biochemical techniques. Physicochemical parameters were determined during 21 days fermentation using standard procedures. The proximate composition of the blend before fermentation and the produced wine was evaluated. The microbiological and sensory evaluations of the produced wine was investigated. The yeast strain was identified as Saccharomyces cerevisiae. The fermentation recorded total viable yeast count from 2.5x106 to 13.0 x 106 CFU/mL. The physicochemical parameters revealed that during the fermentation, the pH values ranged from 4.3 to 5.4, percentage titratable acidity (TTA) ranged from 5.2 to 9.4. The temperature of the fermentation ranged from 24 to 29°C and the specific gravity values decreased steadily from 1.100 to1.010. Proximate composition of the date fruit revealed low protein content between 1.00 and 1.05, but high moisture content (82.43%). The produced wine contained reasonable amount of total carbohydrate A (19.59%), B (25.28%), C (22.7%) and D (21.88%). There were variations on other proximate compositions observed. The produced wine was not contaminated with bacteria and fungi. Sensory evaluation of the wine revealed acceptable aroma/flavor and taste. This study indicates that Saccharomyces cerevisiae strain from the palm wine have good fermentative performance which suggested that it could be used for fruit wine production and other industrial applications preceded by further experiments.

Partial Substitute of Sugar with Date Concentrate in the Peach/Apple Juice and Study Physicochemical/Color Properties of Blend Fruit Juice

The main aim of this study is the substitution of sugar with date concentrate in the fruit juice and blend fruit juice, for this purpose date concentrate was used as a sugar substitute in the blend of peach and apple juice. The effect of five factors including; sugar syrup (%w/w), date concentrate (%w/w), apple concentrate (%w/w), peach puree (%w/w) and storage time (day) on the physicochemical/color properties of juice samples were investigated. An experimental design based on a D-Optimal Combine Design (DOCD) was used to study the different factors affecting (in 5 levels) on the physicochemical/color properties of provided mixed fruit juices. Different quality indices, including acidity, vitamin C content, total phenolic content, antioxidant capacity, None Enzymatic Browning Index (NEBI), Hydroxyl Methyl Furfural (HMF), turbidity, color index and formalin index were measured and modeled. The obtained responses were analyzed and studied by Design-Expert software. Results showed that 1- The sugar in fruit juice blend can be easily replaced by date concentrate, 2- The blend fruit juice contains date concentrate has more HMF, vitamin C and NEBI indices than blend fruit juice contains sugar that is so important for human health, 3- Storage time don't have a significant effect on the turbidity, color parameters (L∗, a∗ and b∗) and antioxidant properties of fruit juices.

Changes of Antioxidant Compounds in a Fruit Juice-Stevia rebaudiana Blend Processed by Pulsed Electric Technologies and Ultrasound

The purpose of this study was to compare the effects of the non-thermal technologies of pulsed electric fields (PEF), high-voltage electrical discharges (HVED) and ultrasound (USN) on bioactive compounds (ascorbic acid, total carotenoids, total phenolic compounds and total anthocyanins) and antioxidant capacity of a fruit juice (papaya and mango) blend sweetened with Stevia rebaudiana. Experiments were carried out at two equivalent energy inputs (32–256 kJ/kg) for each technology. Principal component analysis (PCA) was used to understand the contribution of ascorbic acid, total carotenoids and oxygen radical absorbance capacity (ORAC) values. These parameters were better retained with PEF treatments. Nevertheless, the use of HVED and USN technologies cannot be ruled out, as they may enhance the contents of other bioactive compounds such as total phenolic compounds when HVED technology is applied at an energy input of 256 kJ/kg. The obtained data can contribute to the determination of optimum processing conditions for production of high nutritional quality liquid foods.

Quality Characteristics of Orange/Pineapple Fruit Juice Blends

Mixed fruit juices were produced from the blends of orange (Citrus cinensis) and pineapple (Ananas comosus) fruit and pasteurized at 80°C for 10 min. Packaged mixed fruit juice was purchased from the open market and used as a reference sample to study the physical, chemical and sensory properties of the juices. The physical properties studied included pH, titratable acidity, total sugar and total solid with value ranges of 3.50 – 3.97, 0.47 – 1.27%, 10.20 – 14.88% and 11.75 – 17.53%, respectively. Chemical composition of the juice blends and the reference sample showed moisture content with a range of 82.48 – 88.35% (E and F samples), crude protein 0.81 – 1.17% (samples B and A), ash 0.42 – 2.68% for samples F and A, carbohydrate 8.16 – 16.19% (A and E samples) and vitamin C with a range of 33.45 – 66.55mg/100g for samples E and A, respectively. Sensory evaluation result showed a significant difference (p<0.05) in the attributes of colour, flavour, taste and overall acceptability of the orange/pineapple juice blends compared to the reference sample. This indicates that homemade fruit juices were more acceptable than the packaged mixed fruit juices already in existence in the market. Though the values for pH and titratable acidity occurred in a reversed case which showed that these juices have the advantage of being stored for a long time, there is need to carry out further investigation to determine its shelf-life stability.

VIABILITY OF LACTOBACILLUS REUTERI NCIMB 30242 DURING STORAGE IN FRUIT JUICE AND SOY BEVERAGE

This study aimed to follow the viability of a probiotic culture in a soy beverage and in a fruit juice blend using quantitative PCR with propidium monoazide (PMA-qPCR). Free and microencapsulated (alginate and poly-L-lysine system) cells of Lactobacillus reuteri NCIMB 30242 were added at 108 CFU/mL in each food matrix and stored for 8 weeks at 4 or 8°C. In both matrices, viability losses during the 8 week storage period were less than 1 log CFU/mL. The pH of the fruit juices did not change during storage, but acidification occurred in the soy beverage, particularly when storage was carried out at 8°C. As a result, at a pH below 6.3, coagulation of the soy beverage occurred. It was found that qPCR could ascertain the total dead and viable population of L. reuteri in both food matrices. At day 1, the PMA-qPCR data in fruit juice were approximately 0.5 log cells/mL lower than in soy, which points to an effect of matrix itself on the qPCR analysis; the methodology was nevertheless successful in following the changes in L. reuteri viability during storage. Microencapsulation did not enhance the stability of the cultures.

High hydrostatic pressure assisted degradation of patulin in fruit and vegetable juice blends

The degradation of patulin introduced into different juices then treated with high hydrostatic pressure (HHP) was evaluated. A model juice prepared from apple and spinach (AS) was studied along with commercially available apple-based beverages; Pineapple:Apple:Mint (PAM), Apple:Carrot:Beet:Lemon:Ginger (CAB) and Romaine:Celery:Cucumber:Apple:Spinach:Kale, Parsley:lemon (GJ). The extent of patulin degradation was found to be dependent on applied pressure and processing time (degradation rates ranged from 0.04 to 0.19 ppb/s). The extent of patulin degradation could also be significantly (P < 0.05) correlated with the sulfhydryl group concentration of the juice with ascorbic acid and nitrite being less significant. HHP treatment of 600 MPa for 300 s at 11 °C resulted in a 62 ppb decrease in patulin introduced into GJ juice which also contained the highest level of thiols (97 μM). The thiol concentration of the other juices ranged between 39 and 69 μM with a corresponding decrease in patulin of 43–49 ppb following the same HHP treatment. The study has illustrated that HHP can be applied as a risk management tool to control patulin in apple based beverages although the extent of mycotoxin degradation is dependent on processing conditions and composition of the juice.

Physio-chemical, mineral composition and antioxidant properties of roselle (Hibiscus sabdariffa L.) extract blended with tropical fruit juices

Different varieties of fruit juices and beverages are available globally and there has been an increased consumption of fruit juices and beverages due to consumer awareness of nutritional and health benefits. Juice extracts are produced from various parts of plants including leaves, fruits a nd flowers. Hibiscus sabdiriffa (Roselle) is one such plant whose flowers are used to prepare juices. The roselle extract has a unique red colour, good flavour, low sugar and high acidic content . The acidity makes the juice sour hence the need for addition of sweetening products. A study was conducted on the formulation of roselle extract -tropical fruit blends aimed at establishing its physiochemical, mineral and antioxidant composition. Dried roselle calyces at a ratio of 1:10 (dried roselle calyces: water ) were extracted at 50 o C for 30 minutes. The roselle extracts were blended at various proportions of fruit (mango, papaya and guava) juices. Physiochemical, mineral composition and antioxidant properties were evaluated in all the roselle fruit juice blends The results for all roselle - fruit blends (80% roselle to 20% roselle) showed that pH ranged between (2.35- 3.32), total soluble solids (5.6- 10.6 o Brix ), titratable acidity (1.28 -1.92 % ), reducing sugars (2.95- 5.55) mg/100g,. Calcium (555.3- 23.4 mg/100g DM ), Magnesium (213.8- 11.5 mg/100g DM ), Phosphorus (39.8- 9.0 mg/100g DM ), Sodium (2.3- 5.47 mg/100g DM ), Zinc (5.85- 0.69 mg/100g DM ), Iron (29.5 -1.36 mg/100g DM ), monomeric anthocyanin (493.5 -118.2 mg cyanidin- 3- glucoside/100g ), vitamin C (40.0- 86.5 mg/100g ), total phenol (54.6- 10.8 mg gallic acid/ 100 g ) and antioxidant activity (1.80- 1.37 mmol/L ). Blending of tropical fruit juices with roselle extract have improved mineral composition and antioxidant properties of fruit juices as roselle is a good source of calcium, magnesium and iron. Antioxidants acts as free radical scavengers inhibit lipid peroxidation and other free radical mediated process, therefore, consumption of roselle -fruit juices with high anthocyanin will protect human body from several diseases attributed to the reactions of free radicals.