Fruit Juice Production Research Articles

Formula Optimization of Black Mulberry and Canistel Mixed Juice using Mixture D-Optimal from Design Expert Software

Black mulberry (Morus nigra L.) and canistel (Pouteria campechiana) are classified as fruit commodities that are still not optimal in their utilization. Based on their sensory and nutritional characteristics, they have potential to be processed into products for a longer shelf life and more valuable. The purpose of this study was to determine the optimal formula for a mixed fruit juice product made from black mulberry and canistel in terms of chemical, physical and sensory characteristics. The optimization formula was analyzed by Design Expert software ver.11 and through the Mixture D-Optimal method. The independent variables in this study are black mulberry puree, canistel puree, and sucrose. The dependent variables were 0.05% sodium benzoate and a mixture of CMC and sodium alginate 0.25% with a ratio of CMC: sodium alginate 1:1. The chemical parameters analyzed consisted of anthocyanin, beta carotene, vitamin C, and antioxidant activity. The physical parameters consisted of viscosity and sensory parameters consisted of flavor, sweet taste, and sour taste. The results obtained that the optimal formulation was based on the highest desirability value from the results of the analysis using the Design Expert program and the value was 0.807. The optimal formula for mixed fruit juices was black mulberry puree 53.356%, canistel puree 35.252%, and sucrose 11.092%.

Інноваційні підходи щодо формування товарного портфеля підприємства

Розглянуто питання кількісної оцінки товарної сегментації фрагменту ринку виробництва фруктових і овочевих соків Рівненської області. Досліджено методичні аспекти формування товарного портфеля підприємств харчової промисловості (виробництво фруктових і овочевих соків) як чинник економічної ефективності їх діяльності. Уточнено сутність понять “інноваційний процес”, “товарний асортимент” та “товарний портфель”. Запропоновано визначати економічну ефективність при оптимізації товарного портфеля. Визначено проблематику управління товарним асортиментом на вітчизняному підприємстві, що є виробником фруктових і овочевих соків. Проаналізовано товарний портфель ПСК “Рівненський заготівельно-виробничо-збутовий комбінат” та побудовано модель матриць для дослідження товарного асортименту у координатах частка товару у збуті підприємства, участь товару у тренді збуту, а також запропоновано інноваційний підхід щодо формування товарного портфеля підприємства.

Production of High-Quality Red Fruit Juices by Athermal Membrane Processes.

Membrane-based processes are increasingly used to clarify and concentrate thermo-sensitive fruit juices and plant extracts as alternatives to conventional processes. This work aimed to evaluate the quality of red fruit juices clarified and concentrated by an integrated membrane process with special regard to the preservation of valuable compounds. A red fruit juice obtained from a blend of pomegranate, cactus pear, and red orange juices of Sicilian origin was clarified by microfiltration (MF) and then pre-concentrated up to 33 °Brix by nanofiltration (NF). The pre-concentrated juice was finally concentrated by osmotic distillation (OD) up to 50 and 60 °Brix. Samples of clarified, pre-concentrated, and concentrated juice were analyzed for their physico-chemical composition and in terms of the antioxidant activity and inhibitory activity against α-amylase and lipase. The results clearly confirmed the assumption of a mild fruit juice processing method, allowing us to preserve the original nutritional and functional properties of the fresh juice. In particular, the OD retentate at 60 °Brix resulted the most active sample against pancreatic lipase and α-amylase inhibitory activity with IC50 values of 44.36 and 214.65 μg/mL, respectively.

Total Phenolic Content and Antioxidant Activity of Passiflora edulis Extract

Passion fruit is a type of wild exotic plant in Malaysia. Common passion fruits planted in Malaysia are Passiflora edulis Sims (purple) and Passiflora edulis var flavicarpa (yellow). These fruits contain a high amount of antioxidants, polyphenols and vitamin C and are widely used as fruit juice, jam, and syrup product. However, there is a lack of information about the nutritional composition of the juice and seed of P. edulis (purple) cultivated in Malaysia. This study aims to determine the total phenolic contents, antioxidant activity and Vitamin C (ascorbic acid) content of P. edulis (purple) using two different solvent extraction, 70% of ethanol and 70% of methanol. The total phenolic content (TPC) was carried out by using Folin-Ciocalteu (FC) method, while the antioxidant activity was analysed using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay to determine the IC50 value of extracted samples. Ascorbic acid content from fresh juice and seeds samples was analysed by using Indophenol (DCPIP) method. The result showed that the extraction using ethanol produced the highest TPC with 9.249±0.04 mg GAE/g in seeds and 0.0139±0.02 mg GAE/g in juice, respectively. The lowest IC50 value was obtained by sample extracted with ethanol, which was 83.85±4.66 mg/L in seed and 305.47±5.28 mg/L in juice. The seed sample (53.68±4.95 mg/100mg) exhibited a high ascorbic acid content compared to the juice sample (46.66±3.28 mg/100mg). In conclusion, seeds of P. edulis possessed the strongest antioxidant activity and vitamin C content. This study could contribute to information regarding the phytochemical constituents and suitable solvent for extraction of phenolic compounds that can act as antioxidants and thus promote health effects on the human body.

Development of the best-worst method (BWM) as a novel technique for ranking fruit juice products.

This paper reports a coherent method for ranking fruit juice products in the Iranian food industry by the best-worst method by examining the factors affecting product quality. To achieve the aim, a combination of laboratory methods and mathematical calculations was used. The statistical population in this study included samples of products of several food companies (SH, S, P) in Iran. Some factors affecting the quality of fruit juice products including alcohol, sugar, degrees Brix, and pH were considered and several samples of apple and grape juice from different brands were prepared and analyzed. In the first stage, to determine the value of the parameters of each sample was determined by the standard analysis methods. Then, the best-worst method was applied to measure the selection criteria of juice producers, and then the function of linear values of the piece was used to rank the Juice products of the studied companies (SH, S, P). The results showed the following order for the studied brands: P-Apple > S-Grape > SH-Apple > SH-Grape > S-Apple. This study showed that the multi-criteria decision theory is a promising method to rank food products of different companies.

Agri-Food Wastes for Bioplastics: European Prospective on Possible Applications in Their Second Life for a Circular Economy.

Agri-food wastes (such as brewer’s spent grain, olive pomace, residual pulp from fruit juice production, etc.) are produced annually in very high quantities posing a serious problem, both environmentally and economically. These wastes can be used as secondary starting materials to produce value-added goods within the principles of the circular economy. In this context, this review focuses on the use of agri-food wastes either to produce building blocks for bioplastics manufacturing or biofillers to be mixed with other bioplastics. The pros and cons of the literature analysis have been highlighted, together with the main aspects related to the production of bioplastics, their use and recycling. The high number of European Union (EU)-funded projects for the valorisation of agri-food waste with the best European practices for this industrial sector confirm a growing interest in safeguarding our planet from environmental pollution. However, problems such as the correct labelling and separation of bioplastics from fossil ones remain open and to be optimised, with the possibility of reuse before final composting and selective recovery of biomass.

Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices.

The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In commercial fruit juice production, a variety of approaches are applied to inactivate degradative enzymes. One of the most extensively utilized traditional procedures for improving the general acceptability of juice is thermal heat treatment. The utilization of a non-thermal pulsed electric field (PEF) as a promising technology for retaining the fresh-like qualities of juice by efficiently inactivating enzymes and bacteria will be discussed in this review. Induced structural alteration provides for energy savings, reduced raw material waste, and the development of new products. PEF alters the α-helix conformation and changes the active site of enzymes. Furthermore, PEF-treated juices restore enzymatic activity during storage due to either partial enzyme inactivation or the presence of PEF-resistant isozymes. The increase in activity sites caused by structural changes causes the enzymes to be hyperactivated. PEF pretreatments or their combination with other nonthermal techniques improve enzyme activation. For endogenous enzyme inactivation, a clean-label hurdle technology based on PEF and mild temperature could be utilized instead of harsh heat treatments. Furthermore, by substituting or combining conventional pasteurization with PEF technology for improved preservation of both fruit and vegetable juices, PEF technology has enormous economic potential. PEF treatment has advantages not only in terms of product quality but also in terms of manufacturing. Extending the shelf life simplifies production planning and broadens the product range significantly. Supermarkets can be served from the warehouse by increasing storage stability. As storage stability improves, set-up and cleaning durations decrease, and flexibility increases, with only minor product adjustments required throughout the manufacturing process.

Quality Assessment of Apple and Grape Juices from Serbian and German Markets by Planar Chromatography-Chemometrics.

The high consumption of plant-based foods on a global scale has increased the number of adulterations in the food industry. Along with this, analytical approaches to fraud detection need to be further developed. A nontargeted effect-directed profiling by high-performance thin-layer chromatography hyphenated with five effect-directed assays (free radical scavenging assay, Aliivibrio fischeri bioassay, and acetylcholinesterase, butyrylcholinesterase, and tyrosinase inhibition assays) and multi-imaging provided additional information on the antioxidative, antimicrobial, and enzyme inhibition activities for 18 apple and 18 grape juices from markets in Serbia and Germany. Bioactive zones of interest were eluted using an elution head-based interface and further characterized by electrospray ionization high-resolution mass spectrometry. The different profiles were evaluated chemometrically, and several compounds, which were characteristic of samples from different markets located in Serbia and Germany, were identified in apple juice (such as chlorogenic acid, phloridzin, epicatechin, and caffeic acid) and grape juice (such as chlorogenic acid, epicatechin, and quercetin). The developed rapid and simple method for the quality assessment of fruit juices coming from different (geographic) markets showed clear quality differences. Thus, it could be used to learn more about quality differences, to detect fraud in fruit juice production, and to verify the authenticity of the origin.

Effect of Sonication on the Functional Properties of Different Citrus Fruit Juices

ABSTRACT The present study was conducted to evaluate the effect of ultrasound on the functional properties of citrus juices. Citrus fruits and juices were analyzed for physico-chemical properties. The ‘Pamelo’ excelled in terms of average fruit weight (451.83 ± 7.1 g), fruit volume (543.33 ± 9.1 cm3) and rag percentage (68.64 ± 1.1%). ‘Valencia late’ (48.67 ± 0.3%), ‘Flame’ (48.38 ± 1.3%) and ‘Kinnow’ (35.95 ± 4.9%) were good in juice %. The juice was subjected to sonication treatment at 15°C for 5 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). Total phenol, flavonoids, free radical scavenging activity, antioxidant capacity, and reducing power increased in fruit juices as a result of sonication. The total phenolic contents in the juices of all citrus cultivars ranged from 223.49 ± 4.5 to 590.47 ± 5.5 µg gallic acid equivalent/g and increased from 315.18 ± 6.1 to 645.44 ± 7.1 µg GAE/g after ultrasonic processing. The DPPH values of juices of all citrus cultivars ranged from 791.54 to 1251.93 µmol equivalent of trolox/mL and increased from 1001.54 to 1336.77 µmol equivalent of trolox/mL after applying ultrasound. The sonication is highly feasible for practical use in the industry for the production of citrus fruit juices with improved quality in terms of nutrients.

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.

Dietary Aronia melanocarpa Pomace Supplementation Enhances the Expression of ZO-1 and Occludin and Promotes Intestinal Development in Pigs.

A fruit juice production byproduct, Aronia melanocarpa pomace (AMP) is rich in natural polyphenol antioxidant components. The objectives of this study were to study the effects of dietary AMP supplementation on the feeding outcome and intestinal barrier function of pigs. In total, 27 growing pigs (Duroc × Landrace × Yorkshire, ~60 days, average weight of 27.77 ± 2.87 kg, males and females included at random) were randomly allotted to 3 treatment groups, with 3 repetitions per group and 3 pigs per repetition. At the experiment completion, 2 pigs (close to the average body weight of all experimental pigs) per replicate were slaughtered. The control group (CON group) was fed a basic diet, and the experimental groups were fed 4% (4% AMP group) and 8% (8% AMP group) AMP in the basic diet. These pigs were prefed for 3 days, and the formal experiments were performed for 7 weeks. The results showed that compared with the CON diet, the 4% AMP supplementation significantly increased the average daily gain of pigs (P < 0.05). Regarding intestinal development, 4% AMP significantly increased the jejunal villus height/crypt depth ratio (P < 0.05), and different AMP levels had no significant effect on the pig cecum morphology. Different AMP levels significantly decreased the relative abundance of Proteobacteria (P < 0.05). Regarding other microbial genera, 4% AMP supplementation significantly increased the levels of Lachnospira, Solobacterium, Romboutsia and other beneficial microorganisms (P < 0.05). Different AMP levels significantly decreased the relative abundances of the opportunistic pathogens Escherichia-Shigella and Pseudoscardovia (P < 0.05) and increased the contents of acetic acid and butyric acid in the pig cecal contents (P < 0.05). Compared with the CON treatment, 4% AMP supplementation significantly downregulated the jejunal gene expression of porcine proinflammatory factors (IL-1β, IL-6, IL-8 and TNF-α) and significantly upregulated the jejunal gene expression of ZO-1, Occludin and Claudin-1 (P < 0.05). In conclusion, 4% AMP supplementation in feed is beneficial to overall pig health and growth.

Rapid Detection and Quantification of Adulterants in Fruit Juices Using Machine Learning Tools and Spectroscopy Data.

Fruit juice production is one of the most important sectors in the beverage industry, and its adulteration by adding cheaper juices is very common. This study presents a methodology based on the combination of machine learning models and near-infrared spectroscopy for the detection and quantification of juice-to-juice adulteration. We evaluated 100% squeezed apple, pineapple, and orange juices, which were adulterated with grape juice at different percentages (5%, 10%, 15%, 20%, 30%, 40%, and 50%). The spectroscopic data have been combined with different machine learning tools to develop predictive models for the control of the juice quality. The use of non-supervised techniques, specifically model-based clustering, revealed a grouping trend of the samples depending on the type of juice. The use of supervised techniques such as random forest and linear discriminant analysis models has allowed for the detection of the adulterated samples with an accuracy of 98% in the test set. In addition, a Boruta algorithm was applied which selected 89 variables as significant for adulterant quantification, and support vector regression achieved a regression coefficient of 0.989 and a root mean squared error of 1.683 in the test set. These results show the suitability of the machine learning tools combined with spectroscopic data as a screening method for the quality control of fruit juices. In addition, a prototype application has been developed to share the models with other users and facilitate the detection and quantification of adulteration in juices.

Changes in Phenolic Profiles and Inhibition Potential of Macrophage Foam Cell Formation during Noni (Morinda citrifolia Linn.) Fruit Juice Fermentation

The dynamic changes in phenolic composition and antioxidant activity, and the potential effect on foam cell formation and cholesterol efflux during noni (Morinda citrifolia Linn.) fruit juice fermentation were investigated in this study. The composition of phenolic compounds was significantly different at various fermentation times. Rutin, quercetin, and isoquercitrin were the major phenolics in fermented noni fruit juice based on a quantitative analysis of representative phenolics. The contents of caffeic acid, 2,4-dihydroxybenzoic acid, p-coumaric acid, rutin, and quercetin tended to increase, while those of isoquercitrin decreased during the fermentation process. Fermented noni juice extracts showed high antioxidant activities against 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), hydroxyl radical scavenging activity, and ferric reducing antioxidant power. Notably, the highest antioxidant activity was observed after 28 days of fermentation. Furthermore, the treatment of fermented noni juice extracts was shown to reduce foam cell formation, intracellular cholesterol level, and the cholesterol esterification ratio. A correlation analysis indicated a strong positive relationship between the phenolic composition, antioxidant activity, and the ratio of cholesterol ester and total cholesterol. This study may provide a theoretical basis for the quality improvement and standardized production of fermented noni fruit juice, thus promoting the development of the noni food industry.

A Novel Endo-Polygalacturonase from Penicillium oxalicum: Gene Cloning, Heterologous Expression and Its Use in Acidic Fruit Juice Extraction.

An endo-polygalacturonase (endo-PGase) exhibiting excellent performance during acidic fruit juice production would be highly attractive to the fruit juice industry. However, candidate endo-PGases for this purpose have rarely been reported. In this study, we expressed a gene from Penicillium oxalicum in Pichia pastoris. The recombinant enzyme PoxaEnPG28C had an optimal enzyme activity at pH 4.5 and 45°C and was stable at pH 3.0-6.5 and < 45°C. The enzyme had a specific activity of 4,377.65 ± 55.37 U/mg towards polygalacturonic acid, and the Km and Vmax values of PoxaEnPG28C were calculated as 1.64 g/l and 6127.45 U/mg, respectively. PoxaEnPG28C increased the light transmittance of orange, lemon, strawberry and hawthorn juice by 13.9 ± 0.3%, 29.4 ± 3.8%, 95.7 ± 10.2% and 79.8 ± 1.7%, respectively; it reduced the viscosity of the same juices by 25.7 ± 1.6%, 52.0 ± 4.5%, 48.2 ± 0.7% and 80.5 ± 2.3%, respectively, and it increased the yield of the juices by 24.5 ± 0.7%, 12.7 ± 2.2%, 48.5 ± 4.2% and 104.5 ± 6.4%, respectively. Thus, PoxaEnPG28C could be considered an excellent candidate enzyme for acidic fruit juice production. Remarkably, fruit juice production using hawthorn as an material was reported for the first time.

Bioassay of oxidative properties and toxic side effects of apple juice

Introduction. Apple juice owes its beneficial properties to various biologically active compounds, e.g. antioxidants. Therefore, food science needs effective methods that would cover all the mechanisms of their effect on human metabolism. However, fruit juice production raises certain safety issues that are associated not only with production risks, but also with some natural components in the raw material. The Allium cepa test seems to be an effective solution to the problem. This plant bioassay has a good correlation tested on mammalian cell cultures.&#x0D; Study objects and methods. Onion roots (A. cepa) were treated with aqueous solutions of juices and sorbic acid to assess their antioxidant profile. The toxic effects on root tissues were described according to biomass growth, malondialdehyde (MDA) concentration, and proliferative and cytogenetic disorders. &#x0D; Results and discussion. The study revealed the optimal conditions for the A. cepa assay of the antioxidant properties of apple juice. The antioxidant activity was at its highest when the juice was diluted with water 1:9 and the onion roots were treated with sorbic acid. The lipid oxidation of the A. cepa roots decreased by 43%. A comparative analysis of three different juice brands showed that the difference in their antioxidant profiles was ≤ 3%. As for toxic side effects, the chromosome aberrations increased by six times in all samples.&#x0D; Conclusion. The research offers a new in vivo method for determining the antioxidant profile of apple juice. Three juice brands proved to have irreversible cytotoxic and genotoxic effects.

Effect of fouling on falling film evaporator performance in industrial conditions of fruit juice concentrate production

In food processing, falling film evaporators are commonly used and their energy consumption is a significant operating cost for the production of juice concentrate. This cost is influenced not only by the evaporator design but also by the method of operation, particularly the fouling of the heat exchanger walls formed during the operation of the evaporator on the inner surface of the tubes from the juice side. These deposits are a significant component of the total wall thermal resistance, thus hindering evaporation. This issue results in a production decrease and requires evaporator cleaning. The publication presents an analysis of the calculation methods of fouling formation and their thermal resistance based on a literature review on evaporators for the production of sugar and milk. The obtained results were then processed by adjusting the coefficients to the experimental results obtained during the actual production of fruit juice concentrate. The decrease in actual evaporator efficiency was used to experimentally verify the theoretical calculations. This analysis resulted in a final simple formula for the estimation of the fouling influence on evaporator performance under industrial conditions. Simulations have shown that a sharp drop in evaporator efficiency may occur with insufficient recirculation or prolonged operation without cleaning. In this case, the amount of sediment can increase and cause a change in the boiling character and thus a rapid decrease in evaporation. • Effect of fouling on falling film evaporator for fruit juice concentrate production is estimated. • Fouling build-up speed on the inner surface of the tubes for fruit juice concentrate production is estimated. • Industrial fouling conditions in the production of fruit juice concentrate are analysed.

Production and Assessment of Probiotic Fruit Juice from Punjab Pink &lt;br /&gt; Variety of Guava

Probiotics are considered as live microbial formulations exhibiting health benefits related to their ability to alter the gut microbiota and thereby preventing diseases. The present study was conducted to produce probiotic guava juice in a pilot plant (batch type, 50L capacity) through the application of Lactobacillus acidophilus (MTCC no. 10307). The probiotic cells of Lactobacillus acidophilus were added aseptically into the guava juice at 15% (v/v) to reach a concentration of 108–109 CFU/ml and bottling was done using pneumatic bottling unit. The physiochemical (pH, TSS, total sugars [reducing and non-reducing], titratable acidity, antioxidant activity, content of lactic acid and ascorbic acid), microbiological and sensory parameters were analyzed. Among the physiochemical parameters a significant decrease was observed in pH 5.62 to 3.99, TSS from 15.11°brix to 13.45°brix, total sugars from 6.78% to 3.23%, reducing sugar content from 3.46% to 1.62%, non-reducing sugars from 3.32% to 1.60%, content of ascorbic acid from 167.25 mg/100ml to 160.01 mg/100 ml and antioxidant activity from 43.82% to 33.95% except for titratable acidity and lactic acid content which increased significantly during 8 weeks storage under refrigeration. Lactobacillus viability was found to remain well above 8 log CFU/ml for four weeks. Total plate count remained within acceptable limits during the first 5 weeks and yeast and mould count was within satisfactory limits throughout the storage period of 8 weeks. Presence of coliforms was not detected during the storage of 8 weeks. Overall acceptability of probiotic guava juice was 8.56.

Membrane techniques in the production of beverages

Abstract The most important developments in membrane techniques used in the beverage industry are discussed. Particular emphasis is placed on the production of fruit and vegetable juices and nonalcoholic drinks, including beer and wine. This choice was dictated by the observed consumer trends, who increasingly appreciate healthy food and its taste qualities.

Fruit Juice Production in Abomey-Calavi and Cotonou Municipalities (Benin): Socio-Professional Profile of Actors and Adoption Level of Hygienic Practices of Enterprises

Fruit juice production sector is developing in Benin’s major cities and appears to have both organisational and technical shortcomings. This study aimed to 1) establish the socio-professional profile of actors in the fruit juice production sector in Abomey-Calavi and Cotonou municipalities and 2) evaluate the adoption level of hygienic practices of enterprises. The methodological approach adopted in this study combined a semi-structured survey with direct observations in fifty enterprises. The statistical analysis was carried out using the R.4.0.0 software. The study revealed that fruit juice enterprises in both municipalities are mainly artisanal (90%) and located in residential areas (94%). They are therefore exposed to contamination risks from domestic and road activities. More than half of these enterprises were created less than five years ago. Three administrative types of enterprises were noted: non-structured (32%), semi-structured (34%) and structured (34%). Almost half of the enterprises belong to at least one professional association. Only a few enterprises have marketing authorization. Women predominate in the positions of director and production assistant. The majority of production managers are men. Most directors and production managers have a university education, but not necessarily in the field of food sciences. The adoption level of hygienic practices is significantly influenced by the level of enterprises structuration and size. The level of hygiene in these enterprises is also very weakly influenced by the female gender. Structured and semi-industrial enterprises have a higher adoption level of hygienic practices. Those with acceptable or good hygiene level enterprises contain slightly more women.

Prensagem de semente de maracujá: Eficiência da prensagem e qualidade do óleo

Abstract The passion fruit juice production generates around 70% of by-products comprising rind, seeds and arils that are commonly discarded. The seeds consist of 4% of fruit weight with the potential to produce around 2,500 ton/year of high added-value oil in Brazil. In this work, passion fruit seeds from different juice manufacturers and the effect of the seed moisture were evaluated towards oil quality and extraction efficiency, using a continuous expeller press of 100 kg/h capacity. The seeds were washed and dried before pressing. The main fatty acids detected were linoleic (67% to 68%), oleic (16% to 17.4%) and palmitic (11%). The oil quality and oil recovery depended on the seed oil content, i.e., the seed moisture before pressing and the different provenances of the seeds. Significant differences were observed for oxidative stability, acidity and conjugated dienes (p &lt; 0.05) for oils from different fruit juice manufacturers. Among them, only one met the requirements of Brazilian regulation regarding oil acidity (less than 2%), thus indicating the need for an effective waste treatment process after juice extraction. Regarding the seed moisture, the highest Oil Stability Index (OSI) (7.4 h) and lowest free fatty acid content (0.63%) were obtained for the oil from the lowest seed moisture content. The oil recovery varied from 78% to 89% and the cake oil content was lower than 8% showing the elements of the feasibility of the process to obtain good quality oil.