Concentrated Juice Research Articles

In vitro anthelmintic activity of fresh fruit juice of Solanum verbascifolium Linn. against digenetic trematodes

Abstract Background: The substantial costs of conventional anthelmintics, the presence of drug residues in animal products, and the increasing prevalence of anthelmintic-resistant strains have spurred research on medicinal plants as alternative anthelmintic sources. This study evaluates the anthelmintic activity of Solanum verbascifolium Linn. fruit juice against digenetic trematodes. Materials and Methods: This study involves testing the efficacy of S. verbascifolium fruit juice at varying concentrations (10, 50, and 100 mg/mL) on five groups of rumen fluke worms. Albendazole (10 mg/mL) was used as the positive control, while distilled water was used as the negative control. Rumen flukes, digenetic trematodes found in the cow’s gut, were selected to simulate worms commonly found in the human gut. Results: The results indicated a statistically significant association between the different concentrations of the fruit juice and their anthelmintic activity. All concentrations of S. verbascifolium fruit juice demonstrated anthelmintic properties. Notably, the 50 and 100 mg/mL concentrations exhibited a significant effect on the worms compared to the standard drug albendazole. Conclusion: This study concludes that the fruit juice of S. verbascifolium possesses promising anthelmintic properties in vitro. These findings indicate the potential use of the botanical as an anthelmintic drug, warranting further investigation and development.

Examining the Mediating Effects of Attitude and Intention on the Influence of Spatial Knowledge and Regulation Consciousness on Proper Land Use Behavior

This research aims to determine the effect of adding Carboxy Methyl Cellulose (CMC) and watermelon albedo juice. on antioxidant activity, physical properties and organoleptic properties of watermelon albedo yogurt. This study uses Completely Randomized Design (CRD) with the first factor was CMC concentration (0%, 0.2%) and the second factors was Watermelon albedo juice concentration (0%; 20% and 30%). with trplicate. Parameters to be observed include antioxidant activity, pH, viscosity, syneresis and sensory test (aroma, taste and texture). Observational data were tested by ANOVA at a 5% and continued using the Honestly Significant Difference (HSD) at a significant level of 5 %. The best yogurt was the addition of 0.2% CMC and 30% watermelon albedo juice concentration which produces of antioxidant activity 29.67%, pH value 4, 21, syneresis 12.37% and viscosity 3759.33 cP. The sensory resulted in a slightly sweet taste and strong watermelon aroma preffered by the panelists.

ИСПОЛЬЗОВАНИЕ КОНСОРЦИУМА МИКРООРГАНИЗМОВ ГРАНУЛ ВОДНОГО КЕФИРА ДЛЯ ПОЛУЧЕНИЯ НАПИТКА

In food industry, fermentation is defined as the process of converting organic substances into acids, ethanol or carbon dioxide. These substances are capable of suppressing the growth of pathogenic microorganisms in the products. The main substrates used in the production of fermented foods are milk, meat, fish, cereals, fruits, vegetables and beverages. Currently, fermented foods and beverages are considered as a part of daily diet. Our current research results showed that the fermentation temperature, sugar concentration and carrot juice concentration affected the dry matter content and sensory properties of the finished drink. The maximum amount of dry substances was noted in the beverage samples obtained at a temperature of 25°C with a content of 10% sucrose, fermentation time of which was 24 hours. After 48 and 72 hours of fermentation, the dry matter content decreases by 0.5 and 1%, respectively. The most optimal samples in terms of taste and dry matter content were samples of a drink containing 10% sugar and 10% carrot juice, fermented at a temperature of 25°C for 48 hours, while the shelf life of the drink, taking into account the survival of microorganisms, was 5 days.

Effect of Psidium guajava Juice on The Seminiferous Tubules Diameter and Epithelium Thickness in Rattus norvegicus Exposed by Lead Acetate

Lead is one of humans and animals' most common and hazardous heavy metals. This study aimed to investigate the effect of white guava (Psidium guajava) fruit juice on the seminiferous tubule diameter and epithelium thickness in rats (Rattus norvegicus) exposed to lead acetate. The research design was a completely randomized design (CRD). A total of 25 male rats with an average weight of 200 grams were used for the study, divided into 5 treatment groups, each consisting of 5 rats. The treatments were as follows: the control group (C) was given distilled water orally; the T0 group was induced with lead acetate (50 mg/Kg BW) orally; the T1, T2, T3 groups were induced with lead acetate (50 mg/Kg BW) and then given 25%, 50%, and 100% concentration of white guava fruit juice, respectively. All the treatments were conducted for 14 days. The histopathology slides of the testis were made with HE staining, and the seminiferous tubule diameter and epithelium thickness were measured. The data were analyzed using One Way ANOVA and Duncan test (p<0.05). The results showed that the control group (C) which was given distilled water only had a seminiferous tubule diameter and epithelium thickness of 336.24±23.32 µm and 66.46±4.39 µm, respectively. The T0 group which was induced with lead acetate only showed a reduction in the diameter and epithelium thickness of seminiferous tubules (243.38±49.35 µm and 44.08±14.45 µm). The members of the T1, T2 and T3 groups showed positive effects on the diameter (323.49±22.82 µm; 314.41±13.04 µm; 325.04±16.88 µm, respectively) and epithelium thickness (56.36±3.36 µm; 60.50±3.81 µm; 66.744±9.50 µm, respectively). There was no significant difference reported between each group. The administration of guava juice to rats induced with lead acetate can positively affect the diameter and epithelium thickness of seminiferous tubules.

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

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

RESEARCH ON THE CONTROL OF DISEASES AND PESTS IN COWPEA CULTURE IN THE CONDITIONS OF SANDY SOILS IN THE SOUTH OF OLTENIA

The study was carried out in the period 2021-2022 at the Research and Development Station for Plant Culture on Sands Dabuleni, Romania, with the aim of finding scientific solutions to reduce the incidence of attack produced by the identified harmful agents in the cowpea crop (Vigna unguiculata L. Walp) sown in the conditions of the sandy soils of southern Oltenia, Romania. Various environmentally friendly products with a fungicidal and insecticidal role were tested, in order to promote sustainable agriculture, by applying two phytosanitary treatments in the phases of 3-4 true leaves and the appearance of flower stalks of the cowpea plant. The results obtained for cowpea highlighted the phytosanitary treatment with the Polyversumbiofungicide, in a dose of 0.1 kg/ha and the Bioinsekt insecticide, in doses of 0.5-1 l/ha, which achieved the best phytosanitary control over the attack produced by plant pests (AD=0.79%), correlated with an increase in resistance to stress conditions (bound water=3.42%; vacuolar juice concentration=10.2%) and high productivity (12.6 pods/plant, leaf index=8.04, production=2725.2 kg/ha).

Life cycle assessment of apricot puree concentrate production

The key factors influencing the ecological impact of the food industry include intensive components such as waste management, logistics, energy consumption, and raw material usage. Holistically, these also offer a range of environmentally friendly improvement opportunities. The fruit juice industry needs the Life Cycle Assessment for sustainable improvements, especially for concentrated juice that requires high-energy evaporation. The study aims to conduct a cradle-to-gate Life Cycle Assessment of apricot puree concentrate production in Sultanhisar, Turkey. Open-access Agribalyse database and OpenLCA software and the ReCiPe impact assessment method have been used. The functional unit is chosen as 1 kg concentrated apricot puree transported to the retail center. The research results indicate that apricot production is the primary contributor, followed by harvested apricot transportation as the secondary factor, and evaporation as the tertiary factor to all environmental impacts approximately. Sensitivity, uncertainty, and scenario analyses are carried out. Sustainable improvement scenarios, in terms of photovoltaic utilization, result in a minor reduction in Global Warming Potential, ranging from 0.82% to 1.65%. On the contrary, logistics adjustments emphasize a significant hotspot with a reduction impact of 16.71%–19.67%.

Application of gas chromatography-stable isotope mass spectrometry to determine the oxygen isotope ratio of water in concentrated fruit juice

In this study, we developed a method to determine the authenticity of concentrated fruit juice using the δ18O ratio of water. We utilized the gas chromatography-isotope ratio mass spectrometry (GC-IRMS) technique along with the offline isotope exchange equilibrium method to pretreat and measure the oxygen isotopes in water in concentrated apple juice. This innovative approach uses anhydrous ethanol as a solvent to dissolve concentrated juices, thereby facilitating a more comprehensive reaction between the water in the sample and the CO2 standard gas. Additionally, the reaction vessel exhibits excellent air tightness, ensuring rapid equilibrium time and enabling accurate determination of δ18O in the water content of concentrated juice. The reaction vessel had excellent air tightness and rapid equilibration time, enabling accurate measurement of δ18O of water in concentrated fruit juice. The reaction vessel used had excellent air tightness and rapid equilibration time, ensuring accurate measurement of the δ18O of water in concentrated fruit juice. We analyzed 40 samples of concentrated apple juice and found that the range of δ18O values in the water of concentrated apple juice was between 1.29 ‰ and 7.59 ‰. Additionally, we used prepared sucrose syrup as a simulated sample and found that the δ18O distribution range was between −10.43 ‰ and −10.53 ‰. Furthermore, we conducted adulteration simulation experiments on randomly selected real samples and discovered a linear negative correlation between the adulteration ratio and the δ18O value of water in the samples.

Comparison between Calculated, Simulated and Actual Plant Data of Multiple Effect Evaporators to Concentrate Sugarcane Juice

Multiple effect evaporators systems operating at steady state can be described by a series of nonlinear algebraic equations that include total and solute mass balances, energy balances, heat transfer rate equations, and the composition and temperature dependence of related thermodynamic properties such as vapor pressures and enthalpies. The main objective is to compare between the manual calculations, simulation and real data collected from Asalaya plant for validation the best design of multiple effect evaporators system in forward feed used in Asalaya Sugar Factory. In this design a short tube vertical evaporator, Calandria type has been used. The models include overall equations of materials balance, equations of energy balance and equations of heat transfer rate for measurement area for all the effects. These equations were solved using manual calculations methods and MATLAB coded program. The results of the present investigations have been compared with the data obtained from the Asalaya Sugar Factory with five evaporators. The results showed that the concentration of sugar cane juice at the final stage is equal to 60 Brix for the manual calculations, simulation and actual plant data with zero error. The temperature of solution in the pre- effect evaporator was found to be about (114.94, 114.94, 115)ºC, with a relative error equal to 0.05% and the steam temperature in the pre effect was found about (120)ºC for the manual calculations, simulation and actual plant data, with zero error. The area and number of tubes in the (pre, second, third and fourth) effect, are in a good agreement, with the standard value (Er=3.26%). The above results show great similarity with the real behavior of evaporator unit. This can be used as a reliable tool\for the simulation of different operating conditions.

Effects of various processing methods on the dietary fiber and antioxidant properties of Bignay (Antidesma bunius L. Spreng) fruit

Bignay (Antidesma bunius L. Spreng) is an indigenous fruit in the Philippines known for its bioactive compounds and is commonly preserved by conventional freezing. Processing can be done to improve its storage condition and convert it into functional ingredients. This study aimed to determine the effect of freeze-drying, oven drying (50°C), spray drying, and juice concentrating on the dietary fiber composition, phenolic compounds, and antioxidant activity of Bignay. Results showed that oven drying increased the total dietary fiber of Bignay by 29% while freeze drying resulted to an increase in total phenolics, total flavonoids, and total anthocyanin by 69%, 55%, and 66%, respectively, with an increase in antioxidant activity in terms of DPPH, FRAP, and ABTS by 57%, 15% and 31%, respectively. Spray drying was found to be the most detrimental method while juice concentration gave little to no significant effects. Epicatechin, catechin, and gallic acid were the main phenolic compounds quantified in the processed Bignay. The study recommends that freeze-drying is the best method followed by oven drying, concentration, and spray drying.

Recovery of Succinic Acid-Rich Fraction from the Juice of Chaenomeles japonica (Thunb.) Lindl. Ex Spach by Ion Exchange Fractionation Resin

Abstract Succinic acid (SA) is one of the most demanded and widely used constituents for producing various healthcare and skincare products, biodegradable polymers, and food and feed additives. The present study was undertaken to establish the protocol for selective recovery of SA from a complex matrix of Japanese quince (JQ) (Chaenomeles japonica) fruit using ion-exchange fractionation resin DIAION™ UBK550 with negatively charged functional groups cross-linked with a styrene-divinylbenzene matrix. A second SA purification method was used for data comparison using either Supel™-Select HLB or Strata-X columns packed with a hydrophilic modified sty-rene-based polymer. The analysis of SA accomplished by multiple reaction monitoring (MRM) using triple quadrupole mass selective detection (HPLC-ESI-TQ-MS/MS) revealed the presence of SA in the JQ juice without pretreatment, in the amount of 0.202 mg·100 ml–1. The use of sty-rene-based polymer Strata-X sorbent for purification of JQ juice led to an increase of 11.0% in the concentration of SA compared with the initial concentration of SA in JQ juice. On the other hand, after purification of JQ juice with Supel™-Select HLB, the concentration of desorbed SA in the eluate fraction was 7.8% lower compared to the initial concentration. The use of ion-exchange fractionation resin DIAION™ UBK550 for purification and concentration of JQ juice ensured up to 152.3 mg of SA in 100 ml–1 of syrup-like brown substance, which was much (754.4-fold) higher than that observed in JQ juice itself. All three sorbents ensured the complete removal of monoand disaccharides from the juice, as no signs of mono- and disaccharides were detected in the eluate fractions.

Effect of some Plants Juices and Lactoferrin on the Pathogenic Bacteria

This study was planned to investigate the effects of some medicinal plant juices and Lactoferrin on pathogenic microorganisms that contaminated milk. An experiment was carried out in microbiology laboratory of Animal Production Department/College of Agriculture/University of Baghdad. Lemon, ginger and garlic juices and Lactoferrin were used at a concentration of 15, 30, 45, 60, 75 and 100 percent of each, added to petri dishes contain Escherichia coli, Proteus, Salmonella, Staphylo coccus aureus. It turns out that garlic and ginger juice have a stronger growth inhibition than lemon juice and Lactoferrin on E. coli their impact on the Proteus also showed a positive effect on the size of the zone of inhibition other than ginger, which had no effect on the growth of those organisms. Furthermore, their impact on the Salmonella, garlic juice had the same positive effect, followed by Lactoferrin. While ginger and lemon juice had effect only in high concentration. The effect of lemon juice on Staphylo aureus was greater than that of ginger and Lactoferrin, which had a positive effect only in high concentrations and increased the size of zone of inhibition by increasing concentration. It can be concluded that garlic juice has the strongest inhibition effect on all tested microorganism compared with the other juices and Lactoferrin, especially in high concentrations as the size of halo inhibition increased with the increasing juice concentration.

Optimizing Conditions for The Production Process of Cashew Apple Juice (Anacardium Occidentale L.) From Binh Phuoc (Viet Nam) Using Response Surface Methodology (RSM)

Cashew apple is one of the promising food material sources because this fruit contains high nutrtional values. This study aims for developing cashew apple juice into a new beverage and contributing to increase economic value for the byproduct of cashew industry. In this study, by using Reponse surface methodology (RSM), four different factors (juice concentration, %acid, %aroma, Brix) in mixing cashew apple juice product were examined to determine their optimum value in order to obtain the highest acceptance of the final product. The results of performed experiments showed that the combination of juice concentration 36%, acid 0.32%, aroma 0.017% and 13.7oBx gave the highest acceptance (6.925/9).

The amount of improvement and therapeutic effect of sports health by increasing the viscosity of peach juice through reverse osmosis and polymer membrane

In this study, the performance of polyamide membranes embedded with synthesized silica nanoparticles was evaluated for pomegranate juice concentration using the reverse osmosis (RO) process. The research aims to explore the potential therapeutic benefits and measurable improvements in sports health achieved by employing RO and a polymer membrane to enhance the viscosity of peach juice. The membranes utilized in this study feature a multi-layer structure comprising a non-woven polyester layer for strength, a sulfone polyether polymer sheet, and a polyamide layer synthesized through the copolymerization of m-phenylenediamine and benzene tricarboxylic chloride. To enhance the membrane properties, silica nanoparticles were incorporated into the second layer. The experiment was designed using Design Expert software, considering three parameters: weight percentage of polyether sulfone at three levels (12%, 16%, and 20%), weight percentage of silica nanoparticles at three levels (0%, 0.1%, and 0.2%), and the process pressure at three levels (20, 25, and 30 bar). The optimal membrane configuration obtained from this experimental design consisted of a sulfone polyether polymer content of 16%, silica nanoparticles concentration of 2%, and a working pressure of 23.24 bar. Furthermore, the findings of this study suggest that the application of polymer materials and nanoparticles for membrane modification holds potential benefits for the juice industry in the future. However, it is essential to consider the wide range of factors that can influence the properties of nanocomposite membranes.

An investigation of the performance of polyamide membrane for the concentration of pomegranate and effect on the physical and sports health of patients with physical weakness: A novel study

The purpose of fruit juice concentration is not only to prevent microbiological spoilage and chemical changes but also to cater to health and sport-related considerations such as nutritional value and athletic performance. Concentrated fruit juice is commonly used as a source of natural sugars, vitamins, and minerals in sports beverages and recovery drinks. In this study, the use of reverse osmosis (RO) as a method for thickening peach juice offers advantages in terms of preserving the nutritional content of the juice. By avoiding chemical reactions and requiring less energy, RO helps to retain the beneficial compounds present in the fruit juice, which are essential for supporting overall health and providing hydration during physical activities. The incorporation of silica nanoparticles in the polymer membrane used for the RO system can have additional health benefits. Silica nanoparticles have been investigated for their potential in enhancing nutrient absorption and promoting cellular health. By utilizing these nanoparticles in the membrane, the concentration process not only achieves the desired thickness but also has the potential to enhance the bioavailability of the nutrients present in the peach juice. Furthermore, the optimization of the RO system using statistical methods and software contributes to the efficiency and effectiveness of the concentration process. This optimization ensures that the desired concentration and flux are achieved, which is crucial for maintaining the desired taste, texture, and nutritional composition of the final fruit juice product. The use of RO and the incorporation of silica nanoparticles in fruit juice concentration have implications for both health and sport, offering a means to preserve the nutritional value of the juice while catering to the needs of athletes and individuals engaged in physical activities. Fruit juice can provide hydration and carbohydrates for athletes, supporting their health and athletic performance.

Proximate, Micronutrient Compositions and Shelf Life of Juice and Concentrate of Hog Plum (Spondias mombi), a Wild Fruit in Nigeria

Aims: To process hog plum fruits (Spondias mombin L.) into juice and concentrate, study their proximate and micronutrient composition and evaluate the shelf life of these products.
 Study Design: Matured and ripe fruits were processed into juice and then, concentrate. The products were analyzed for physicochemical, proximate and micronutrient compositions. Shelf life of the products was evaluated. All experiments were replicated three times and data subjected to descriptive statistics.
 Place and Duration of Study: Department of Food, Nutrition and Home Sciences, Prince Abubakar Audu University, Ayingba, Kogi State, Nigeria, between 01/01/2022 and 30/08/2023.
 Methodology: Hog plum fruits were harvested and processed into fruit juice and then, fruit concentrate by evaporation of water. Physicochemical and proximate compositions were determined using standard methods. Mineral and Vitamin C analyses were done by suitable Spectroscopy methods, while HPLC was used to determine B vitamins. Changes in physicochemical properties were studied to determine shelf life. Data were subjected to statistical analyses.
 Results: Mean values of the physicochemical parameters of juice were pH, 2.43+ 0.01; TA, 0.17+0.01 and °Bx, 23.05a+ 007. °Bx of concentrate, 63.50b+ 2.12, differed significantly (P=.05) from that of the juice. Proximate analyses showed a high moisture and protein concentration (relative to other fruits) in hog plum fruit juice. Concentrate was significantly (P=.05) lower in moisture and protein content. Fruit juice contained micronutrients; Ca, 261.00+4.0; Fe, 44.97+2.1; K, 99.30+2.9; Zn, 0.88+0.1 and Vitamin C, 57.79a+0.04. Concentrations of these substances, except for K and Zn were significantly (P=.05) higher in the fruit concentrate. Fruit concentrate had a shelf life of up to six months.
 Conclusion: Hog plum fruit juice and concentrate are rich in many macronutrients, especially protein, Ca, Fe, K, Zn and Vitamin C. Processing fruit juice into concentrate prolongs the shelf life of product for up to six months.

Uji Total Mikroba, Kadar Air, dan pH Ikan Nila (Oreochromis niloticus) Dengan Perendaman Ekstrak Belimbing Wuluh (Averrhoa bilimbi L) Selama Penyimpanan Suhu Ruang

Tilapia fish are susceptible to the process of decay, within 2 hours after death the tilapia fish will experience a decline in physical quality. Starfruit extract contains active compounds, namely saponins, triterpenoids and several minerals which are antibacterial substances. This research aims to determine the effect of starfruit extract on the total microbial test, water content and pH of tilapia during room temperature storage. Data analysis used a Completely Randomized Design (CRD). Data were analyzed descriptively for total microbial testing using the Indonesian National Standard calculation method SNI 2332.3-2015 and SNI 01-2346-2006. The differences in treatment in this study were made by differences in the concentration of starfruit extract. The concentration of starfruit juice given was 0 gr (P1), 40 g (P2), 60 gr (P3), 80 gr (P4) and 100 gr (P5) with four repetitions. The samples were then stored at room temperature for 8 hours. Based on the research results, it can be seen that starfruit extract has an influence on the total microbial value, Based on the research results, it can be seen that starfruit extract has an influence on the total microbial value, pH value and water content value of tilapia fish. The number of bacterial colonies in the treatment with the highest amount of extract (100 grams) with the lowest total microbial value was 2.49 x 105 colonies/g. Also, the pH value and water content of all treatments given starfruit extract were still included in the standards for fresh fish.
 Keywords: Tilapia, Wuluh Starfruit, Total Microbes

Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness.

Edible films based on fruit and vegetable purees combined with different food-grade biopolymeric binding agents (e.g., pectin, gelatin, starch, sodium alginate) are recognized as interesting packaging materials that benefit from the physical, mechanical, and barrier properties of biopolymers as well as the sensory and nutritional properties of purees. In the current contribution, edible antioxidant films based on pear juice and pregelatinized cassava starch were developed. In particular, the suitability of using pregelatinized cassava starch for the non-thermal production of these novel edible films was evaluated. In addition, the effects on the films' properties derived from the use of pear juice instead of the complete puree, from the content of juice used, and from the carbohydrate composition associated with the ripening of pears were all studied. The produced films were characterized in terms of their total polyphenol content, water sensitivity, and water barrier, optical, mechanical and antioxidant properties. Results showed that the use of pear juice leads to films with enhanced transparency compared with puree-based films, and that juice concentration and carbohydrate composition associated with the degree of fruit ripeness strongly govern the films' properties. Furthermore, the addition of pregelatinized cassava starch at room temperature discloses a significant and favorable impact on the cohesiveness, lightness, water resistance, and adhesiveness of the pear-juice-based films, which is mainly attributed to the effective interactions established between the starch macromolecules and the juice components.

Synthesis, characterization and electrochemical detection of tartaric acid and grape juice using rGO doped La2O3 nanoparticles

The paper describes the synthesis of a reduced graphene oxide (rGO)/lanthanum oxide (La2O3) nanocomposite utilizing a simple reflux method. The presence of lanthanum oxide nanoparticles was confirmed by X-ray diffraction (XRD), scanning electron microscopy (SEM), energy dispersive X-Ray analysis (EDAX), and Fourier-transform infrared spectroscopy (FTIR) analysis. rGO and La2O3/rGO had average crystallite sizes (D) of 14.96nm and 22.83 nm, respectively. Using cyclic voltammetry (CV) and Differential pulse voltammetry (DPV), electrochemical detection of tartaric acid (TA) and grape juice was done on synthesized material. The La2O3/rGO electrode was used to measure tartaric acid and grape juice concentrations, and the detection limits of both sensors were determined to be 151 μM and 127 μM respectively. The La2O3/rGO electrode also has a larger surface area.

Optimization and Energy Assessment of Carbon Dioxide Hydrate-Based Fruit Juice Concentration Process

Optimization and Energy Assessment of Carbon Dioxide Hydrate-Based Fruit Juice Concentration Process