Juice Extraction Research Articles

Effect of Pretreatment Methods on Juice Extraction Yield and Nutritional Composition of Cashew Apple (Anacardium Occidentale L.) Harvested from Binh Phuoc (Vietnam)

Nowadays, cashew trees are mainly cultivated to collect cashew nuts, leading to the large amounts of cashew apples (known as the by-product of the cashew industry) being eliminated due to astringent taste caused by tannin. This is the reason why although cashew apples contain many nutritious compounds as vitamin C, polyphenols, sugars, antioxidants are still underutilized in manufacturing beverages. Hence, aiming to evaluate the potential of cashew in terms of effect of pretreatment methods on extraction yield and nutritional values of extracted cashew apple juice, the organic cashew apples collected in Binh Phuoc, Vietnam were examined. The impact of 11 pretreatment methods including blanching cashew apple in different media and incubating in pectinase on extraction yield, tannin and other nutritional values were evaluated. Using enzyme Pectinex Ultra SP-L 0.01% in 2 hours gave extraction yield of 83.89±0.4% which was highest compared to other examined pretreatment methods in the study. Enzymatic pretreatment resulted in 36.5% reduction in tannin content and other nutritious values changed slightly. The obtained results emphasis the potential of cashew apples as a raw material for nutritional beverage production in hope of reducing the quantity of discarded cashew apples. Consequently, this study developed methods in order to add economic value to cashew apple and decrease the negative impacts of the cashew industry to the environment.

Novel Indium nanocomposites for Photonic applications

In the present communication, MgO:In2O3- 1:1 (MIO), SrO/MgO/In2O3 (1:1:1) (SMIO), SrO/Al2O3/In2O3 (1:1:1) (SAIO) and CeO2/ZnO/In2O3 (1:1:1) (CZIO) NCs are synthesized by Punicagranatum juice extract as a reducing agent followed by calcination at 600 °C for 3 h. The Bragg reflections confirm that Magnesium indate, SrO, Al2O3, ZnO crystallizes in orthorhombic, trigonal, rhombohedral and hexagonal crystalline phases whereas CeO2, In2O3 and MgO crystallizes in cubic phase. Surface morphology consists large number of irregularly sized and shaped nanoparticles along with few pores and hallows. The direct energy band gap was determined using Wood and Tauc’s plot. The direct energy band gap was found to be 3.12, 3.15, 3.18 and 3.05 eV. The optical nonlinearity of the specimens was investigated using the open aperture Z-scan technique. With the exception of SAIO, the synthesized samples exhibited reverse saturable absorption attributed to a two-photon absorption (2PA) process. The nonlinear absorption coefficient follows the order CZIO > MIO > SMIO. However, the optical limiting threshold follows the order SMIO > MIO > CZIO NCs. These findings distinctly highlight the superior potential of CZIO binary NCs for optical limiting applications. This characteristic is advantageous for shielding sensors and the human eye, providing protection against the detrimental effects of intense green laser radiation. Unexpectedly, the SAIO NCs displayed Q-switching behavior. This behavior holds potential applications in optical discriminators, spatial light filters, optical isolation, and other photonic mode-locking devices.

Structural characterization of strawberry pomace

Strawberries are a nutrient dense food rich in vitamins, minerals, non-nutrient antioxidant phenolics, and fibers. Strawberry fiber bioactive structures are not well characterized and limited information is available about the interaction between strawberry fiber and phenolics. Therefore, we analyzed commercial strawberry pomace in order to provide a detailed carbohydrate structural characterization, and to associate structures with functions. The pomace fraction, which remained after strawberry commercial juice extraction, contained mostly insoluble (49.1 % vs. 5.6 % soluble dietary fiber) dietary fiber, with pectin, xyloglucan, xylan, β-glucan and glucomannan polysaccharides; glucose, fructose, xylose, arabinose, galactose, fucose and galacturonic acid free carbohydrates; protein (15.6 %), fat (8.34 %), and pelargonidin 3-glucoside (562 μg/g). Oligosaccharides from fucogalacto-xyloglucan, methyl-esterified rhamnogalacturonan I with branched arabinogalacto-side chains, rhamnogalacturonan II, homogalacturonan and β-glucan were detected by MALDI-TOF MS, NMR and glycosyl-linkage analysis. Previous reports suggest that these oligosaccharide and polysaccharide structures have prebiotic, bacterial pathogen anti-adhesion, and cholesterol-lowering activity, while anthocyanins are well-known antioxidants. A strawberry pomace microwave acid-extracted (10 min, 80 °C) fraction had high molar mass (2376 kDa) and viscosity (3.75 dL/g), with an extended rod shape. A random coil shape, that was reported previously to bind to phenolic compounds, was observed for other strawberry microwave-extracted fractions. These strawberry fiber structural details suggest that they can thicken foods, while the polysaccharide and polyphenol interaction indicates great potential as a multiple-function bioactive food ingredient important for gut and metabolic health.

Hepato-protective Effect of Costus afer (Okpete) Juice Extract on Alcohol-induced Liver Toxicity in Adult Female Wistar Rats

Background: The oral intake of alcohol has become a widespread concern due to its high risk to body health. Therefore, our purpose in this study was to reveal the antioxidant efficacies of natural Costus's afer stem juice extract on hepatotoxicity induced by ethanol in adult female wistar rats. Methods: We examined the impacts of liver toxicity, were the experimental animals were given 1ml of 10% ethanol daily for 21 days, thereafter, C. afer was administered to evaluate its ameliorative effect in the female albino wistar rats orally treated with C. afer juice extract (200 and 400 mg/kg) for 7days. The rats were divided into four (4) groups; Group A served as the control group, which was given rat chow and water only. Groups B, C and D were given 1ml of 10% ethanol. Afterwards, groups C and D were treated with 200 and 400 mg/kg using 1ml and 2ml of the juice extract of C. afer, respectively. A liver function test and histological analysis were carried out. Results: The results showed that treatment with C. afer after the oral consumption of ethanol caused elevation in serum liver function parameters (alanine transferases, aspartate transaminase, and alkaline phosphate), which is significant compared to the control group. There was also a slight restoration in histopathological changes in the liver, as revealed by decreased areas of inflammation. Conclusion: The therapeutic efficiency of C. afer juice extract could be due to traces of anti-inflammatory properties and the ROS-scavenging agent. Our findings prove that the elevation of liver function markers by C. afer enables hepatic tissue to suppress inflammatory and oxidative mechanisms, resulting in enhanced liver structure and function. Therefore, C. afer extract is a protective and therapeutic supplement against toxic agents.

Essential oil of black pepper (Piper nigrum) and cardamom (Amomum sublatum roxb) as a natural food preservative for plum RTS

Ready-to-serve (RTS) drinks and fruit juices are crucial due to their high calorie, fiber, and vitamin content. However, their limited shelf life and rapid nutrient loss raise food safety concerns. Applied artificial preservatives may be allergic and cause adverse health effects on humans; consequently, worldwide concern about using natural preservatives instead of artificial ones. This study's main focus is to replace artificial preservatives by applying essential oils from black pepper (Bp) and cardamom (Cd) as natural preservatives in plum RTS drinks. The essential oil was extracted by hydro-distillation using a Clevenger type apparatus and stored at 4 to 6 °C. Following, plum juice was extracted by a screw press juice extractor and afterward maintained at 0.3 % acidity and 15°-brix (°Bx) total soluble solid (TSS), finally, pasteurized at 90 °C for 10 min and stored at refrigeration temperature. After preparation of RTS, it was divided into four equal batches of 250 cm3 with no additives (A), 0.100 cm3 ethanol (B), samples C and D were prepared with 0.090 cm3 of ethanol and 0.010 cm3 of essential oils of Bp and Cd. The samples were stored at a refrigerated temperature of 4 to 6 °C and analysis of pH, % titratable acidity, mg of ascorbic acid, TSS, % total sugar, % reducing sugar, free radical scavenging activity (%RSA), total microbial count, and yeast-mold count were carried out at a fixed interval of 7 days for 28 days. Overall, significant variations were observed in the blank sample compared with the sample containing the essential oils of Bp and cardamom Cd during the storage period of 28 days. These findings highlighted valuable insights into the essential oils of Bp and Cd exhibit the preservative effect in plum RTS; ultimately, cardamom essential oil exhibits the best preservative effect on plum RTS.

Xylanase production by Penicillium sp. Pn004 and its application for grass hydrolysis: high value subproduct from non-centrifugal sugarcane bagasse and wheat bran

Worldwide more than 7 billion tons of lignocellulosic biomass will be produced by 2025. In Colombia, these residues are mainly disposed of in rivers and open fields, and only 10% is reused and recycled. Non-centrifugal sugarcane bagasse (SCB) is a residue obtained after sugarcane juice extraction during the manufacturing process of panela and is mostly used as fuel for boilers at sugar mills. Wheat bran (WB) is the main waste from wheat flour production. Nonetheless, the chemical composition of these by-products makes them suitable for use as substrates for hemicellulolytic enzyme production from fungi. Here, a whole process for production in a solid-state fermentation system, recovery, and ultrafiltration process for concentration of xylanases by Penicillium sp. Pn004 is presented. The higher productivity (26.7 ± 1.59 U gds-1 day-1) was reached on the fifth day of fermentation with an enzyme activity of 130.0 ± 7.95 U gds-1. The batch ultrafiltration process allowed increasing the xylanase activity up to 19-fold in the retentate, from 66.47 U mL-1 to 1486.83 U mL-1, without reaching a steady state flux through the membrane. Finally, the enzymatic extract achieved a 43% release of sugar from kikuyu grass (Cenchrus clandestinus), showing its potential to be used as an additive for silage or for enzymatic saccharification of lignocellulosic materials for sugar production.

Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt.

Researchers and food manufacturers are investigating the use of fruit and vegetable by-products as nutrient-dense food ingredients in response to increasing consumer requests for healthier and more natural foods. Black carrot (Daucus carota L.), a root vegetable variety of deep purple carrot, is a valuable source of nutrients with excellent health benefits and nutraceutical effects. Black carrot pomace (BCP), a by-product of industrial juice extraction, is abundant in bioactive compounds, dietary fiber, antioxidants, and pigments such as anthocyanins. Value addition and sustainability are perspectives provided by using this underutilized agricultural by-product in food applications. With an emphasis on BCP powder's effects on phytochemical and physicochemical qualities, mineral and color characteristics, and sensory aspects, this study aims to assess the effects of adding BCP powder to yogurt formulations. The findings show that the addition of BCP powder improved the nutritional, and the color of the yogurts, providing a visually appealing product. Moreover, adding the BCP powder raised the amount of phytochemicals and the antioxidant activity in the final product's formulation. The manufacturing of such products can not only aid in promoting sustainable food production but also offer consumers a wider range of innovative food options with improved properties.

Effects of Various Steam Explosions on the Efficiency, Yield, and Loss in a Hydraulic Press Extractor of Fruit Juice

High post-harvest losses occur as a result of the fruits rapid decline in quality after harvest. Using a steam exploded simple juicer is one approach to make up for this loss. The aim of this study was to optimise the processing conditions of a manually operated hydraulic press for the extraction of fruit juice. To measure extraction yield, efficiency, and principle extraction loss, freshly selected fruits (orange, pineapple, and watermelon) were sliced to 20, 40, 60, and 80 mm, steam-conditioned for varying lengths of time (5, 10, and 15 minutes), and loaded onto the machine at various rates (50, 75, and 100%). The Response Surface Methodology (RSM) was employed to optimize the procedure. To ascertain the variations in extraction yields using reference extraction methods, a comparative study was also carried out. The impact of the investigated parameters on the extraction procedures were significant (p 0.05). The pineapple was sliced to 71.25 mm, steamed for 12.60 minutes, and loaded at a rate of 50.61% under the optimal conditions of the press, resulting in an extraction yield, machine efficiency, and extraction loss, which were 79.56, 67.48, and 11.96% respectively. When compared to reference extraction methods, the device yielded the highest fruit extraction yields. Thus, the press was an efficient, effective, and industrially appropriate extraction method that minimizes post-harvest losses.

The Effect of Red Bean Juice and Butterfly Pea Extract on Flavonoid Content, Antioxidant Activity, and Sensory Quality of Stirred Yoghurt

This study aimed to determine the effect of adding red bean juice and butterfly pea extract to stirred yogurt on antioxidant activity, total flavonoids, and sensory properties. Preliminary research on total plate count was conducted, followed by antioxidant activity, total flavonoids, and sensory properties. Data analysis used one-way ANOVA, Tukey HSD, and the Pearson correlation test. The addition of 10% butterfly pea extract (A3), 10% red bean juice and 10% butterfly pea extract (A4) significantly increased the antioxidant activity. All treatments had a significant effect on the increase of total flavonoids, but significantly decreased the preference of colour. The addition of 10% butterfly pea extract (A3), 10% red bean juice and 10% butterfly pea extract (A4) significantly decreased overall preference. The addition of 10% red bean juice and 10% butterfly pea extract (A4) significantly decreased the preference of consistency as compared to the control.

Phytochemical screening and investigation on the antibacterial activity of fermented noni (Morinda citrifolia) fruit juice extracts on selected microorganisms in Makurdi Metropolis

Plant products are generally useful for medicinal purposes, one of which is the noni plant. Noni or pace (Morinda citrifolia L.) fruit juice was extracted using aqueous and methanol solvents, then fermented and screened for the presence or absence of bioactive constituents (phytochemicals) using the modified standard procedures. The major phytochemical constituents revealed were alkaloids, anthraquinones, cardiac glycosides, and flavonoids, phenolic compounds, saponins, tannins, reducing sugar, saponnins, carbohydrate and terpenoids. Bacterial cell viability and MIC values were also determined by turbidity test. The lowest concentration of the extract with clear suspension was considered the MIC values. The lowest concentration of the extract in the post-incubation suspensions which did not harbour any bacterial growth upon spotting on MHA after overnight incubation at 37° C was considered the MBC values. The test was performed in triplicates alongside antibiotics ciprofloxacin (5μg) as a positive control at a concentration of 0.1mg/ml. Antibacterial activity was perfumed against three bacteria (Salmonella typhi, Escherichia coli, and Staphylococcus aureus) by agar-well diffusion method. Activity was observed for both methanolic and aqueous extracts of Morinda citrifolia L. fruit juice against the organisms tested. The extracts had both bacteriostatic and bactericidal activity against the test microorganisms. The Minimum Inhibitory Concentration (MIC) test revealed that the bacterial isolates were inhibited between concentrations of 50mg/ml and 25mg/ml for the methanolic extract, and between 100mg/ml and 50mg/ml for the aqueous extract of the fermented fruit juice. The extract was bactericidal from the range of 100mg/ml to 200mg/ml for both extracts, though with the exception of S. aureus which was bactericidal at 50mg/ml for methanolic extract.

Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace

This research article describes the approach of the electrospinning technique for the development of nanofibers from anthocyanin powder and the possibility of using biodegradable polymers, such as gelatin. The irradiation technique was also examined to improve the technological properties of the AP, which was prepared from black carrot pomace. In the present study, the monomeric anthocyanin content of the anthocyanin powder was reduced from 254.6 to 167.9 mg/g after irradiation treatment. The nano-encapsulated anthocyanin powder with wall material showed stronger color properties compared to those of the irradiated samples. FTIR results revealed that changes in OH stretching and galacturonic acid peaks were observed in anthocyanin powder samples at wave numbers of 3500–3200 cm−1 and 800–1000 cm−1, respectively. The electrospinning technique showed a significant improvement in the thermal stability of the AP compared to that with irradiation. Based on this evidence thus far, it can be concluded that irradiation and electrospinning are promising techniques to develop a natural red colorant from industrial food waste for food, food supplement, and pharmaceutical applications. Industrial relevanceNatural colorants are attracting growing attention as a result of consumer demand. For this reason, the black carrot pomace can be considered an important source of natural colorants from industrial food waste resulting from juice extraction. However, the use of BCP to produce red colorants for various products (eg., food and food supplements) is not an easy task. In this regard, both electrospinning and irradiation are beneficial and effective technologies to produce a red colorant from industrial food waste sources, and improve its technological properties that provide opportunities for clean labeling.

Sustainable food chains designed for optimised resource use: Optimising downscaled food chains for sustainable resource use: A comprehensive case study on tomato juice

As consumers increasingly prefer locally sourced food, there is a growing movement towards optimising resource use and reducing emissions in supply chains. While Short Food Supply Chains (SFSCs) traditionally emphasise social and institutional proximity, this study strategically addresses the environmental impact by implementing innovative technologies on a smaller scale. This article explores the possibility of implementing a mobile processing unit (FOX unit) that utilises two innovative technologies, one for gentle juice extraction (spiral filter) and the other for preservation of freshly pressed products (pulsed electric fields - PEF). The study investigates a solution that could streamline the supply chain between producers and consumers by offering a decentralised and modular approach to processing. Using Life Cycle Assessment (LCA), tomato juice production is compared under traditional thermal pasteurisation (Scenario 1) and the FOX unit (Scenario 2). This study also assesses the impacts of centralising production and shipping raw materials between countries (Scenario 3), considering the FOX unit as part of the evaluation. Further analysis includes relocating this unit to the countries of raw material origin (Scenario 4). Data retrieved from literature, databases, and practical trials, revealed that tomato juice production with the FOX unit led to a 15% reduction in environmental impact across all categories compared to traditional thermal pasteurisation. When relocating the unit, the overall environmental impact decreased as the volume of processed raw materials increased, reaching levels comparable to the results obtained from shipping 1 ton of raw material to a centralised location in various studied countries (with variations in midpoint categories depending on the location, such as 200 tons in France, 15 tons in Italy, and 45 tons in Spain), albeit with variation in the categories. This study highlights the potential environmental benefits of integrating the FOX unit in SFSCs, offering valuable insights for sustainable food supply chain practices.

Cold Pressed vs. Centrifugal Juice: Comparison in Terms of the Juice Yield, Physicochemical and Phytochemical Properties

In this study, a juice beverage was prepared from pineapple, green apple, and kiwifruit using cold press and centrifugal juice extraction methods. In the first stage, the most preferred beverage formulation (60% pineapple, 35% green apple, and 5% kiwifruit) was selected according to the acceptance index (AI) calculated based on sensory analysis scores. Next, the performance of home-type cold-pressed juicers (CPJ) and centrifugal juicers (CDJ) was compared, considering the physical, chemical, and phytochemical properties of the mixed beverage. It has been determined that the juice yield performance of the cold pressing technique is better than the centrifuge method. For example, the juice yield of pineapple obtained by a cold press juicer (92%) was found to be higher than the centrifugal extraction method (47%). Although the pH of CDJ and CPJ beverages were similar, the total soluble solids content (°Brix), the color parameters (a*, b*, L*), the browning index (BI), and the turbidity of both beverages were significantly different. While the browning index (BI), L*, and b* values of the CPJ beverage were higher, the a* value was lower than that of the CDJ beverage. Additionally, the CPJ juice mixture was more turbid and phase separation was not observed as in the CDJ beverage. This study revealed that juices obtained by both squeezing methods contained comparable total phenolic content (TPC). For example, the amount of TPC for CPJ and CDJ was 867.25 ± 0.01 mg GAE/L and 922 ± 0.01 mg GAE/L, respectively. Furthermore, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of both beverages was not significantly different. It was concluded that the physical properties of juices extracted by CPJ were more satisfactory than those of CDJ. However, more studies are needed to compare the data obtained on the antioxidant activity and TPC amount of fruit juices using different measurement methods.

Modes and methods of treatment of blackcurrant pomace with an enzyme preparation to increase juice yield

Blackcurrant is a multivitamin crop with high dietary and medicinal properties and is a source of exceptionally valuable raw materials for juice production, but its extraction is complicated by its chemical composition. The endocarp of blackcurrant fruit (the actual pulp) is formed by the slimy arylus surrounding the seeds, which prevents juice extraction. The purpose of this study was to scientifically substantiate the modes and methods of effective extraction of blackcurrant juice with preliminary enzymatic treatment of the pomace while preserving its natural chemical composition and biologically active substances. The study was conducted with blackcurrant fruits of the varieties Mynai Shmyrev, Belarus sweet, Novyna Prykarpattia in the laboratory of the Department of Technology of Storage and Processing of Plant Production and the Training and Production Department of the Uman National University of Horticulture. Research methods (physical, chemical, physical-chemical) and statistical processing of results (analysis of variance) are generally accepted. Blackcurrant fruit usually yields an unsatisfactory juice yield of 18-24%, which lacks its inherent colour. According to Harrington’s desirability assessment, enzymatic treatment with pectofoetidine increases the juice yield from crushed fruit to satisfactory (37-44%) and very good (57-60%) for crushed fruit (pomace), which is 2-3 times higher. During the fermentation of pomace, three stages are distinguished: the first is the destabilisation of the colloidal system of the pomace (up to 1 hour); the second is the degradation of the pomace structure (up to 2 hours); and the third is the stabilisation of the process (after 3 hours). Optimum conditions for pomace fermentation are ensured by using 0.03% by weight of the preparation suspension, a temperature of 42-45 °C, and a process duration of 2 h. This results in up to 60% juice extraction, 96-102% acid conversion and up to 97% ascorbic acid content. The increase in juice yield by 6-15% correlates with the characteristics of the variety. In juices with sugar, the content of ascorbic acid is 1.7 times lower, but its preservation reaches 98-99%. Sugar and hot bottling are the factors that stabilise ascorbic acid in juices. Increasing juice yield and improving its quality is economically and technologically feasible

Corrosion inhibition by fruit extracts -Inhibition of corrosion of mild steel in simulated concrete pore solution prepared in sea water by an aqueous extract of apple juice- A Case study

The inhibition efficiency of an aqueous extract of apple juice in controlling corrosion of mild steel immersed in simulated concrete pore solution (SCPS) prepared in sea water, has been evaluated by weight loss method. Langmuir adsorption isotherm has been investigated. The mechanistic aspect of corrosion inhibition has been investigated by Electrochemical impedance spectra (AC impedance spectra). The protective film has been analysed by Fluorescence spectroscopy, FTIR spectroscopy and AFM. The SCPS system offers 60% inhibition efficiency to mild steel immersed in sea water. In presence of apple juice extract the inhibition efficiency increases as the concentration of the extract increases. When 10 ml of extract is added, 85% inhibition efficiency is obtained. Electrochemical impedance spectra (AC impedance spectra) reveal that a protective film is formed on the metal surface. In the presence of inhibitor system, charge transfer resistance value increases, impedance value increases, phase angle value increases whereas double layer capacitance value decreases as expected. The FTIR spectral study reveals that the protective film consists of complexes consisting of iron-active principles of the apple juice extract. AFM study reveals that when the inhibition efficiency increases the roughness of the surface decreases or in other words the smoothness of the system increases.

Assessment of the Effect of Transit Time between Harvesting and Processing on the Physicochemical Quality Parameters of Preharvest Burnt Sugarcane

Aim: This study was aimed at assessing the effect of time interval between harvesting and processing on the physical and chemical quality parameters of pre-harvest burnt sugarcane
 Study Design: An experimental research design was carried out that involve random selection of samples and sent to laboratory for analysis
 Place and Duration of Study: The study was carried out on July from 26th to 30th 2023 in Kilombero Valley located in the eastern part of Tanzania, between latitude 7 0 42'42'S and longitude 37 0 00'00'E. 
 Methodology: The NCO 376 variety of sugarcane was used, that were cut below ground level, the tops removed, stalks tightened in bundles. The sample size was 15. each sample constituted of 30 burnt sugarcane stalks samples that were randomly collected and sent to laboratory for analysis after 24 ,72 and 120 hours of storage. On every respective storage time, the samples were scratched with knife to remove external contaminants, the stalks were then milled using two roller machines to extract juice. The juice was filled and sealed in sterilized and labelled bottles ready for laboratory analysis. The laboratory analysis data collected were coded and entered in excel sheet and analysed using Statistical Package for Social Science (SPSS) version 25.
 Results: The result shows the means values for pH, brix , pol, purity and weight decreased with increase in storage time whereas the means values for dextran, yeast and Leuconostoc increased with increase storage time The results revealed that purity values were satisfactory in all storage time levels as compared to SASTA standard purity values (97.0 – 98.0% ), whereas mean values for brix and pol stored for 120 hours of storage time was not satisfactory.as compared to SASTA standard values for brix ( 18 – 23%) and pol (14 – 21%) .Dextran concentration was high as compared to South African Sugar Terminals (SAST) that maximum requirement for dextran is 150 mg/kg, dextran level as the measure of microbial deterioration was high in 72 and 120 storage hours indicating microbial contamination.
 Conclusion: Farmers and processors should be well informed about the consequence of delayed processing burned sugarcane to avoid economic loss for farmers and processors.

Review on Pulsed Electric Fields: A New Horizon in Food Processing Health Techniques

Pulsed electric fields (PEF) are a novel, non-thermal, promising, and energy-efficient method of food preservation that utilizes short electrical pulses for microbial inactivation by causing minimal impacts on the quality attributes of food. In the PEF method, high-voltage pulses are generated between two electrodes immersed in fluid or paste-like foods to sterilize them by passing electricity through the food. PEF technology is predominantly applied in processing dairy, eggs, meat, fish, and liquid foods like juices and milk to inhibit microbial growth. As a non-thermal food preservation technique, PEF effectively manages biological hazards. Current research extends beyond microbial inactivation, demonstrating PEF's capability to enhance juice extraction from plant materials and to improve the efficiency of food drying and dehydration processes. Moreover, this technique targets the cytoplasmic membrane to enhance the selective release of intracellular compounds without the adverse effects of heat on extract quality and characteristics. Its low-energy pretreatment process also facilitates high yields in extraction. In addition, this process can improve the antioxidant activity, immunomodulatory activity, and inhibitory activity of ACE and can degrade pesticide residue as well. While much research focuses on PEF's microbial reduction, fewer studies examine its effects on the quality and consumer acceptance of treated foods. However, recent studies are highlighting the potential of PEF technology in achieving higher yields and preserving the quality of nutrients in food products.

Physicochemical and sensory characteristics of instant red ginger from various volumes of added water

The aim of this research is to obtain the right volume of water in ginger juice extract that has the best effect on the physicochemical and sensory properties of instant ginger. The research was carried out from March to May. The location of this research was carried out at the Agroindustry Laboratory, Faculty of Agriculture and Chemistry Laboratory, Faculty of Mathematics and Natural Sciences, Tadulako University, Palu. Research parameters include yield, water content, pH test, antioxidant activity and sensory tests with ginger juice extract and water treatment formulations, namely, (100g:100mL), (100g:150mL), (100g:200mL), (100g:250mL), (100g:300mL). The research results showed that the ratio of ginger juice extract and water at an added volume of 300 mL of water provide the best physicochemical and sensory characteristics of instant ginger drink. Yield, antioxidant activity, aroma, taste, preferences have a tendency increases with increasing water volume, while water content, pH and IC50 decrease.

Effect of nickel doping on magnetic and dielectric properties of orthorhombic calcium ferrite nanoparticles

Nickel (10∼50 mol%) doped calcium ferrite nanoparticles (NPs) are synthesized by the solution combustion method using lemon juice extract as a reducing agent, followed by calcination at 500°C. The calcined samples are characterized with different techniques. The Bragg reflections of Nickel doping confirm the formation of a single orthorhombic calcium ferrite phase. The crystallite size is estimated using both Scherrer's and the W-H plot method. The surface morphology consists of irregular size and shaped agglomerated NPs along with pores and voids. A blueshift and a broad absorption spectrum is observed with an increase in the direct energy band gap. The direct energy band gap estimated from Wood and Tauc's relationship was found to be 2.91∼2.97 eV with an increase in dopant concentration. The magnetic analysis provided values for saturation magnetization (Ms), remanence (Mr), and coercivity (Hc), while dielectric studies demonstrated a dielectric constant of 2.81, 2.14, and 1.67 with increasing dopant concentration. The variation of dielectric properties of the sample as a function of frequency in the range 0.1∼20 MHz has been studied at room temperature. The dielectric properties of CaFe2O4: Ni (1∼9 mol%) NPs clearly indicate that there is a more pronounced dispersion at lower frequencies, gradually reaching saturation as the frequency increases. The dielectric loss was found to decrease from 4.62, 3.22, and 2.32 with an increase in Ni2+ substitution (10, 30, and 50 mol%) respectively. These results indicate the suitability of these samples for applications in memory devices and high-frequency applications.

In silico guided pre-treatment of sugarcane juice with natural inhibitors of polyphenol oxidase (PPO) is a new and effective strategy for development of spray-dried formulation.

Sugarcane juice is a popular beverage and is also processed to produce sugar. The polyphenol oxidase (PPO) in sugarcane juice causes enzymatic browning and makes the process of sugar production complex and cumbersome. Storage of sugarcane juice is also hampered by the high sugar content and rapid microbial fermentation. The present research assessed the potential of lemon juice (LJ) and ginger extract (GE) as natural inhibitors of PPO. Enzyme kinetics and the mechanism of inhibition of LJ and GE were studied. Primary investigation was carried out using molecular docking approach to assess the inhibitory potential of LJ and GE and to determine the nature of interaction between the enzyme and inhibitors. Extracts were used as inhibitors and studies revealed that both reduced the PPO activity. Subsequently, pure bioactive inhibitors such as ascorbic acid, citric acid, and 6-shogaol present in these natural extracts were used to study the mode of inhibition of PPO. Citric acid decreased PPO activity by lowering pH, while ascorbic acid was found to be a competitive inhibitor of PPO with a Ki of 75.69µM. The proportion of LJ and GE required in sugarcane juice was optimized on the basis of browning index and sensory acceptance. Further, the sugarcane cane juice after inhibition of PPO under optimized conditions was spray dried and evaluated for reconstitution properties. The product formulated in the present study is a new and effective approach to address quality-compromising issues associated with long-term storage of cane juice.