Juice Extraction Research Articles

Beverage Combination of Pomegranate Juice and Quinoa Extract Ameliorates Lipid Profile in Rat Study.

Effect of fruit and cereal grain-based beverage studies on the lipid profile are limited. Pomegranate fruit and quinoa grains are known for their abundance of polyphenols with several health beneficial effects. The present study was carried out to investigate the effects of oral administration of beverage containing pomegranate juice and quinoa seed extract in obese rats. Different beverage combinations of pomegranate juice and quinoa extracts were formulated and screened by sensory evaluation. The selected beverage product containing 80% pomegranate juice and 20% quinoa extract maintained at 15° Bx was evaluated for its effect on the serum triglycerides, total cholesterol, high density lipoprotein (HDL), low density lipoprotein (LDL) and very low-density lipoprotein (VLDL) among the experimental rats. Administration of 5 and 10 mL of beverage product reduced the cholesterol and triglycerides levels ranging between 18.65 and 19.54 and 16.51 to 17.02%, respectively. Similarly, VLDL and LDL were reduced in the obese rats fed with beverage product ranging between 12.93 and 14.69 and 13.66 to 14.64%, respectively. There was increment of 18-20% in the HDL content by administration of the beverage product in obese rats. The impact of the formulated beverage was found to have significant effect on the lipid profile, which can be utilized as a functional food beverage.

The Effect of Adding Different Proportions of Retentate and Tomato Juice Extract on the Quality of Labneh

the Effect of Adding Different Proportions of Retentate and Tomato Juice Extract on the Quality of Labneh

Role of Enzymes in Food Processing

Enzymes are very important in the food industry because they naturally speed up and improve various processes. They are used in many areas, including baking, dairy, brewing, and the processing of fruits and vegetables. Enzymes help make food products better in quality, longer-lasting, more stable, and tastier. In baking, enzymes like amylases, proteases, and lipases are essential. Amylases turn starches into sugars, which feed the yeast and help the dough rise more effectively. Proteases change gluten, making the dough easier to work with. Lipases improve the texture and softness of the bread, helping it stay fresh for a longer time. In dairy processing, enzymes such as rennet and lactase are crucial. Rennet is a mix of enzymes used in cheese-making to coagulate milk, which leads to the creation of curds and whey. Lactase breaks down lactose into glucose and galactose, making dairy products suitable for people who are lactose intolerant. These enzymatic actions not only improve the nutritional value of dairy products but also enhance their digestibility and flavouring, in the brewing industry, enzymes like amylases, proteases, and glucanases are used to convert starches into fermented sugars, break down proteins for better clarity, and lower viscosity. These enzymes help with efficient fermentation, resulting in higher alcohol yields and better beer quality. Additionally, β-glucanase helps break down β-glucans, which can cause problems during filtration, thus improving the overall brewing process. When it comes to processing fruits and vegetables, enzymes such as pectinases, cellulases, and hemicelluloses play important roles. Pectinases break down pectin, a key component of plant cell walls, leading to clearer juices and more efficient juice extraction. Cellulases and hemicelluloses further assist by breaking down cell walls, which helps release valuable nutrients and improves the texture of the processed products. Enzymes are essential in the food processing industry, providing numerous benefits such as better product quality, longer shelf life, increased nutritional value, and greater efficiency in production. Their ability to work under mild conditions, along with their specificity and biodegradability, makes them ideal for sustainable food production. Continuous research and the development of new enzymes and their applications will keep transforming the industry, leading to healthier, safer, and more sustainable food products.

Evaluating citrus juice: A comparative study of physicochemical, nutraceutical, antioxidant, and antimicrobial properties of citrus juices from Nepal

Citrus fruit juice is highly beneficial to human health, providing essential nutrients like carbohydrates, vitamins, phytochemicals, and antioxidants. Juices from citrus fruit varieties grown in various regions of Nepal were analyzed for their physicochemical properties, nutraceutical content, antioxidant and antimicrobial properties. The pH of the juices ranged between 2.09 and 3.62, while total soluble solids (TSS) varied from 7° Brix to 12.3 °Brix. Among varieties, C. aurantifolia exhibited the highest titratable acidity at 7.39 g/100 mL. C. limon showed the highest moisture content (94.74 %), C. reticulata had the highest carbohydrate content (14.6 ± 0.4 g/100 mL, n = 3), and C. aurantifolia presented the highest protein content (34.1 ± 0.7 mg/100 mL). C. sinensis recorded the highest flavonoid content (91.4 ± 0.3 mg/100 mL), C. reticulata had the highest phenolic content (65.8 ± 0.6 mg/100 mL), and C. limon exhibited the highest ascorbic acid content (45.1 ± 0.4 mg/100 mL). The methanolic extracts of all citrus fruit juices demonstrated robust antioxidant properties, as determined by DPPH assay. Notably, C. limon and C. aurantifolia juice extracts demonstrated significant antimicrobial activity against a wide range of microbes. This study highlights the variation in nutrient and phytochemicals compositions among different citrus fruit juices, underscoring the nutritional and medicinal benefits of citrus species.

Effectiveness of Different Packaging Materials on Storage Ability of Lime (Citrus aurantiifolia Swingle)

The present study was undertaken at the Department of Horticulture, College of Agriculture, Iroisemba, Central Agricultural University, Imphal during 2021–2022 with the objectives to study the effectiveness of different packaging materials on shelf life of lime and their impact on quality of fruit during storage. Acid lime is one of the important commercial cultivar in India. The genus is significant economically because many of its species are grown for their fruit, which is consumed raw or pressed to extract juice that is then preserved to make pickles and marmalades. Experimental design was followed in Randomised Block Design (RBD) constituting eight treatments combinations as follows: T1: Low density polyethylene (LDPE) bags without ventilation, T2: Low density polyethylene (LDPE) bags with 1% ventilation, T3: Low density polyethylene (LDPE) bags with 3% ventilation, T4: Low density polyethylene (LDPE) bags with 5% ventilation, T5: Tray overwrapping with cling film, T6: Vacuum packging, T7: Plastic punnet, T8: No Packaging (control). Physiological loss in weight (%), decay percentage (%), specific gravity (g cm-3), TSS (ºBrix), titrable acidity (%), TSS acid ratio, ascorbic acid (mg 100 ml-1) and sensory quality of the fruits were recorded at fixed interval of time period. From the obtained result, it can be concluded that vacuum packaging was found to be best treatment for extending shelf life of lime up to 36–38 days maintaining a low physiological loss in weight, good sensory, minimum spoilage and other physio-chemical characters at the same time under ambient condition of storage.

Limited Sampling Strategy for Predicting the Area under Plasma Concentration–Time Curve of Nadolol in Healthy Subjects

AbstractNadolol is a hydrophilic β‐adrenoceptor blocker with a relatively long half‐life and negligible metabolism. It is a substrate of P‐glycoprotein and organic anion transporting polypeptide 1A2, and may serve as an in vivo probe drug for the assessment of drug–drug and food–drug interactions mediated by these transporters. In the present study, we aimed to develop limited sampling strategy (LSS) models for predicting the area under the plasma concentration–time curve (AUC0‐∞) of nadolol. Plasma concentration data (Ct) in healthy volunteers reported in four previous studies were randomly divided into a training dataset for model development (n = 15) and a test dataset for model validation (n = 16). By multiple linear regression analysis, we confirmed that four out of the eight models using two time points and all models using three time points met the acceptable criteria. In particular, the three time point models using (C3, C6, and C24) and (C4, C8, and C24) showed better predictive performances with r2 values of 0.983 and 0.980, respectively. In drug interaction studies of nadolol with itraconazole, rifampicin, grapefruit juice, and green tea extract, both LSS models accurately predicted the AUC0‐∞ with percent mean absolute error ≤11% and percent root mean square error ≤12%. In addition, using digitized pharmacokinetic data of nadolol, both LSS models were further validated by predicting the AUC0‐∞ in different doses. The results suggest that the LSS models using three time points allow a reliable prediction of AUC0‐∞ of nadolol in healthy individuals.

Environmentally benign synthesis of NiO nanoparticles: Potential catalysts for Knoevenagel condensation with promising anti-cancer and anti-diabetic activities

With rising environmental awareness, there is an increasing demand for sustainable practices, leading to the growing popularity of green synthetic methodologies that focus on simplicity and non-toxicity. The study presents an efficient eco-friendly route for synthesizing nickel oxide nanoparticles using the Punica granatum L. fruit juice extract. The synthesized nanoparticles were characterized by Ultraviolet–visible Diffuse Reflectance Spectroscopy (UV–Vis DRS), Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), Energy Dispersive X-ray (EDX), Transmission Electron Microscopy (TEM), X-ray Diffraction (XRD), X-ray Photoelectron Spectroscopy (XPS), Dynamic Light Scattering (DLS), Zeta potential and Brunauer-Emmett-Teller (BET) analyses. The nanoparticles exhibited a face-centered cubic phase, with an average crystallite size of 10 nm and a nearly spherical shape. The specific surface area of the nanoparticles was found to be 113.73 m2/g. The nanoparticles served as highly effective, heterogeneous, and sustainable catalysts for the Knoevenagel condensation reactions involving various substituted aromatic aldehydes and active methylene compounds under non-toxic and moderate conditions. The reactions proceeded smoothly with excellent product yields in short time frames with convenient work-up procedures, and easy catalyst recovery, exhibiting high Turnover Number (TON) and Turnover Frequency (TOF). The catalytic performance of the nanoparticles remained consistent over five reaction cycles. The nanoparticles showcased significant cytotoxicity against the human liver cancer cell line (HepG2), achieving a 70.28 % inhibition at a concentration of 112.5 μg/mL. Moreover, the nanoparticles exhibited notable anti-diabetic properties by inhibiting the action of alpha-amylase enzyme. An enzyme inhibition of 52.04 % was attained at a nanoparticle concentration of 500 µg/mL, thereby promoting the hypoglycemic effect. Overall, this study showcases innovative applications of NiO nanoparticles synthesized from Punica granatum L. fruit juice extract, including their use as catalysts for the Knoevenagel condensation reactions, as anti-cancer agents against HepG2 cells, and as anti-diabetic agents through alpha-amylase inhibition.

Laboratory analysis of soluble solids content in sugarcane juice from direct and shredded extraction methods using NIR spectrometer

Most stakeholders, including farmers and sugar millers, are interested in sugarcane quality to plan for harvesting season. However, the impact of different juice extraction methods on juice quality is not clearly understood. While individual factories measure soluble solids content (SSC) to gauge sugar content before harvest, the extraction method significantly affects the measurement. This study was performed to determine and compare the SSC in sugarcane juice extracted by the direct extraction method (DEM) and shredded extraction method (SEM), and to develop a calibration model to monitor SSC in juice using NIR measurement to support harvest planning. A total of 156 sugarcane samples were collected, and the juice was extracted using both DEM and SEM. Their spectra data were acquired using NIR spectrometer (400-2500nm) and uniformly divided into calibration and validation sets. The models were developed using PLS regression. Calibration models developed from short and long wavelengths showed significant prediction, with RMSEP values of 0.27oBrix and 0.11oBrix for independent samples, and biases of 0.05oBrix and 0.00oBrix for DEM and SEM, respectively. These results indicate that the choice of juice extraction methods can significantly influence predictions of sugarcane maturity based on SSC levels. Therefore, farmers and sugar millers should consider their extraction methods when monitoring and predicting sugarcane harvest maturity.

Guavira Fruit Pomace Promotes Immunomodulation and Reduction of Tumor Growth in Walker 256 Tumor-Bearing Rats

Background: Guavira fruit is widely used for juice extraction purposes, and this process generates large amounts of pomace (waste). Guavira pomace was dried and milled to produce guavira pomace flour (GPF), which is rich in antioxidants and dietary fibers (polysaccharides). These compounds are known for their immunomodulatory and antitumor effects. Objective: To investigate whether GPF intake promotes immunomodulation and reduces Walker 256 tumor growth in rats. Methods: GPF was provided to Wistar rats in two different models: 1) 15-day Model, according to which, Walker 256 tumor-bearing rats received GPF (63 mg/200 g b.w./day) simultaneously to tumor growth for 15 days; 2) 45-day Model, according to which, tumor-bearing rats received GPF for 30 days before tumor cell implantation, as well as during tumor growth - it totaled 45 days. After animals were euthanized, tumors were collected and weighed, and tumor cells were isolated for proliferation capacity determination ex vivo. Enzymatic/colorimetric methods were used to determine resident peritoneal macrophages’ functionality, whereas blood T and B lymphocytes were assayed for proliferation capacity, ex vivo, under stimuli. Results: The 15-day Model did not show tumor mass or cell proliferation reduction in the treated group. GPF stimulated macrophage response in tumor-bearing and non-tumor-bearing rats. However, there was a substantial reduction in tumor mass and tumor cell proliferation under the 45-day Model. Macrophage and lymphocyte response decreased; it suggested that GPF can directly act in the tumor. Conclusion: Based on these findings, GPF has immunomodulatory and antitumor actions, and ingestion time plays a key role in them.

Modeling of Carbon Footprint Emissions in Sugarcane Production Using System Dynamics

Objective: This study proposes a model aimed at estimating and reducing carbon emissions in sugarcane cultivation and juice extraction, designed for potential application in real-world systems. Method: The model grounded in a hypothetical case study of a 60-hectare sugarcane plantation in a warm climate with a 7-month growth cycle and a three-year simulation period, focuses on estimate and evaluate mitigation scenarios to decrease emissions from fuel and electricity usage in activities such as plowing, sowing, harvesting, and irrigation. Utilizing Vensim PLE, a System Dynamics model that combine event and dynamic simulation. Results and Discussion: Utilizing Vensim PLE, a System Dynamics model that combine event and dynamic simulation estimated a 3060.81 tons CO2 equivalent carbon footprint. Two scenarios aimed at footprint reduction were tested: substituting electrical energy with solar power reduced the footprint by 86% to 450.092 tons, demonstrating clean energy's efficacy. Conversely, replacing an industrial mill with the traditional trapiche technique for juice extraction yielded a mere 1% reduction, indicating its ineffectiveness for real-world application. Research Implications: This study emphasizes the development of a simulation model based on system dynamics to estimate the carbon footprint emissions in sugar cane production considering its cultivation and juice extraction. The results support that through simulations, it is possible to determine the factors that influence the generation of carbon dioxide, offering a broader vision to establish and implement mitigation measures such as adopting clean energies and reducing fuel consumption. Originality/Value: This research contributes to the understanding of the application of system dynamics by using software such as Vensim PLE to estimate the carbon footprint emissions in sugar cane production, considering its cultivation and juice extraction. The results found through simulations suggest the implementation of mitigation measures such as the adoption of clean energies and the reduction of fuel consumption.

Synthesis of magnetic spinal ferrite CrFe2O4 nanoparticles and uses them to remove lead and cadmium ions from aqueous solutions

Abstract This study deals with the preparation of a magnetic ferrite CrFe2O4 by the sol–gel auto-combustion method, using the lemon juice extract as a fuel for the reaction and preventing the precipitation of the components. The prepared nanocomposite was diagnized using various techniques such as FT-IR, XRD, FE-SEM, EDX, Zeta Potential and (BET). X-ray diffraction patterns verified the state of phase purity and the particle size of 33.9 nm. Additionally the study examined the synthesized compound as an adsorbent surface for lead and cadmium ions from their aqueous solutions. The mathematical formulae of the Langmuir and Freundlich isotherms were applied to the actual adsorption data utilising the findings from the temperature effect studies. As a result, the Freundlich equation yielded a more correlated linear link than the Langmuir isotherm. The thermodynamic results showed that the lead and cadmium ions adsorption were endothermic according to the positive (ΔH) values, whereas the lead and cadmium ion adsorption process were spontaneous with negative (ΔG) values. Positive values of (ΔS) indicate an increase in the randomness of the adsorption process. The current study also comprises the practical application of eliminating lead and cadmium ions from marine waters collected from two sites: Al-Faw Al-Kabir Port (Eastern Breaker) and Khor Al-Zubair (berth 13), by means of the prepared surface. The results indicate the removal percentage of the prepared surface for lead was (91.72%) for the first location and (86.00%) for the second location, whereas the removal percentage of cadmium was (85.52%) for the first site and (89.10%) for the second site.

Перспективы комплексной переработки ягод черной смородины

Black currant (Ribes nigrum L.) is one of the most popular berries in Russia. Its biochemical properties make it part of a healthy diet. This review describes the role of black currant and its by-products in the food industry and defines its nutritional value, i.e., vitamin C, anthocyanins, and dietary fiber. It covered original Russian and English research articles and reviews published in 2015-2023 and indexed in the Russian Research Citation Index or Pubmed databases. The keywords were black currant in Russian and English. Black currant berries are rich in dietary fiber, polyphenolic compounds, anthocyanins, vitamin C, and potassium. They cover human needs for these nutrients. Added to fermented dairy and grain foods at 5-20%, fresh or processed berries fortify them with dietary fiber, vitamin C, and anthocyanins while reducing energy value. As ingredients with color, taste, and aromatic compounds, black currant berries and their secondary products can be introduced into the formulations of various alcoholic beverages. Berry pomace is a technologically functional ingredient with a moisture-retaining ability that increases the antioxidant capacity of the final product. Juice and aqueous extracts of black currant pomace are used as picklers for fish and meat products to increase their microbiological safety and shelf-life. Complex processing of black currant berries is feasible as they are a valuable source of dietary fiber, vitamin C, and anthocyanins. Products of their processing provide a concentrate of dietary fiber with natural antioxidants. However, functional foods as sources of biologically active substances need to follow special criteria for fortified products. Black currant and its by-products are a potential source of valuable biologically active substances. In small quantities, they can expand the range of food products but fail to satisfy human diet with biologically active substances or reduce the overall energy value.

Green Synthesis of Silver Nanoparticles with Bioreductant from Lime Juice Powder (<i>Citrus aurantifolia</i>): Effect of Concentration and pH

Significant development in antibacterial agents derived from metal nanoparticles is currently underway. One commonly employed type is silver nanoparticles (AgNPs), which display potential antibacterial activity at lower concentrations compared to other metals. Due to their high surface-to-volume ratio and small size, AgNPs can readily penetrate bacterial cell walls. Green synthesis methods of AgNPs, such as utilizing plants as reducing agents, offer substantial advantages over other synthesis techniques. Lime (Citrus aurantifolia), containing compounds like flavonoids and saponins, can serve as a natural reducing agent, converting Ag+ ions to Ag0. This study aims to evaluate the effects of AgNO3 concentration, lime juice powder concentration, and pH on the formation and characteristics of AgNPs, as well as their activity against the bacteria Propionibacterium acnes, Staphylococcus aureus, and Escherichia coli. Results indicate that at an AgNO3 concentration of 1 mM, lime juice extract at 1% with a pH of 9 produces optimal AgNP formation, with an absorbance of 4.631 and particle size of 68.4 nm. AgNPs exhibit higher antibacterial activity than AgNO3. AgNPs synthesized with lime juice powder can increase their activity and have the advantages of being safe and environmentally friendly since they use plant material as a reducing agent.

Development, characterization and stability of a novel sport drink based on thermal water, apple juice and hibiscus

Isotonic drinks are sports beverages that replenish minerals and rapidly absorbable carbohydrates. We proposed to surpass traditional formulations of isotonic drinks by integrating thermal water, which remains unexploited as a source of electrolytes in isotonic despite the high mineral content. The novel formula combined thermal water with apple juice and hibiscus extract (as sources of sugars and color, respectively, and bioactive compounds). Through comprehensive analysis of chemical, physicochemical, and microbiological properties over 45 days at 4°C and 25°C, the results unveiled an isotonic drink with satisfactory characteristics for this product category: pH of 3.72, 7.93 mg/100 mL of total sugars, and 148.30 mg/100 mL minerals, predominantly sodium (34.99 mg/100 mL) and potassium (73.20 mg/100 mL). It showed significant phenolic compounds, notably chlorogenic acid (2.75±0.10 mg/100 mL), and antioxidant activity (472.72 µmol Trolox eq/100 mL). It maintained a vibrant red hue derived from hibiscus anthocyanins (delphinidin 3-O-sambubioside and cyanidin 3-O-sambubioside, totaling 4.06±0.03 mg/100 mL), and demonstrated microbiological stability throughout the storage period in both temperatures studied. Therefore, by harnessing the potential of thermal water, this study paves the way for a novel approach to developing sports beverages and can serve as a model for countries rich in thermal springs.

Standardized Grape (Vitis vinifera L.) Extract Improves Short- and Long-Term Cognitive Performances in Healthy Older Adults: A Randomized, Double-Blind, and Placebo-Controlled Trial.

Cognitive decline, a common consequence of aging, detrimentally affects independence, physical activity, and social interactions. This decline encompasses various cognitive functions, including processing speed, memory, language, and executive functioning. This trial aimed to investigate, with a double-blind, placebo-controlled clinical trial on 96 healthy older adults, the efficacy of once-daily 250 mg of a standardized grape (Vitis vinifera L.) juice extract (Cognigrape®) in improving short- and long-term cognitive functions. The results revealed significant improvements across multiple cognitive domains, notably immediate and delayed memory, visuospatial abilities, language, and attention, with improvements occurring within just 14 days, which continued to improve after 84 days of supplementation. The extract exhibited statistically significant enhancements in the Mini-Mental State Evaluation (MMSE), assessment of neuropsychological status (RBANS), "Esame Neuropsicologico Breve 2 (ENB-2), and Modified Bells Test (MBT) scores, with the latter test revealing a significant improvement in selective attention within just 90 min of the first dose. These positive results highlight the potential this natural grape extract has on improving cognitive function both acutely and chronically in a healthy aging population, which in turn supports a longer health span, at least cognitively.

Evaluation of green kiwifruit juice extract on physicochemical properties, antioxidant activity, and tenderness of beef M. semitendinosus with in vitro digestion.

This study focused on the physicochemical properties and tenderness of vacuum-packaged beef M. semitendinosus as affected by various dilution ratios (DRs, 1:4, 1:2, and 1:1) of green kiwifruit juice extract (GKJE) with phosphate buffer during storage at 4°C for 7 days. In addition, the formation of peptides with antioxidant activity for GKJE ability to hydrolyze proteins present in beef was evaluated at different steps of in vitro digestion. Beef with GKJE showed higher tenderness than control (CTL, beef with brine solution alone) during storage, and the increased DR increased tenderness as compared to lower DRs. The addition of GKJE increased protein digestibility during in vitro digestion. To increase the antioxidant activity in the body, GKJE having a DR of 1:2 and 1:1 should be applied to the beef muscle with effective antioxidant activity. These results suggest that DRs of phosphate buffer and kiwifruit juice of 1:1 and 1:2 have the potential to be used as a meat-tenderizing agent and could increase the digestibility of meat as well as the antioxidant capability of bioactive peptides. PRACTICAL APPLICATION: The dilution ratio of kiwi juice with phosphate buffer at 1:1 has the potential to be used as a meat-tenderizing agent during refrigerated storage and also increase the digestibility of beef.

Influence of fractionation of polyphenols by membrane chromatography on antioxidant, antimicrobial and proliferation-inhibiting effects of red fruit juices

Interest in fruit juice extracts as nutraceuticals is constantly increasing due to their health-beneficial properties, mainly caused by polyphenols. However, the correlation between the various effects of fruit juice extracts and their individual composition, including anthocyanins and copigments, is unknown. Therefore, in the present study, eight red fruit juice extracts were prepared using XAD-7 column chromatography, followed by fractionation and identification of the different compounds as well as characterization of their health-promoting effects. The fruit juice extract of pomegranate, chokeberry, and cranberry showed the highest antimicrobial potential against food-borne pathogens. The highest antioxidant and cell proliferation-inhibiting potential was also found in the pomegranate extract. It can be assumed that pomegranate extracts, which are rich in copigments, especially hydrolyzable tannins, are suitable natural antioxidants and antimicrobial agents. Pomegranate extracts could be used as nutraceuticals or natural preservatives.

SECTION OF PREFERENCE: ANIMAL PHYSIOLOGY AND REPRODUCTION THE POTENTIAL OF DEXTROSE SALINE FORTIFIED WITH CARROT JUICE AS SEMEN EXTENDER IN LAYER BREEDER CHICKENS

Artificial insemination is one of the best management technique that can be utilized to improve the reproductive efficiency of layer breeder chickens. Carrot juice was extracted from carrot fruits by using standard procedure. The pH of the supernatant fluid was examined with the aid of pH meter and was buffered with drop of potassium hydroxide (1g of the potassium hydroxide into 5ml of water) to pH of 7.0. The prepared carrot juice ((CJ) was used to fortified 1% dextrose saline at different concentrations 25% (T25), 50% (T50), 75% (T75) and 100% (T100) to form the extenders. Semen collected from three Isa Brown breeder cocks were pooled and divided into five portions. Each portion was extended with the formulated extenders at ratio 1:1, while dextrose saline (DS) served as the control. The extended semen was evaluated in vitro for quality characteristics (sperm cells motility and livability). In the second hour DST (60.50±0.50%) was significantly (p<005) higher than CJT25% (56.75±2.50%), CJT50% (55.25±8.54%), CJT75% (51.50±2.89) and CJT100% (50.50±0.50%). The same trend was obtained in the third hour. DST (50.00±0.00%) was significantly (p<005) higher than CJT25% (41.25±1.25%), CJT50% (43.75±2.39%), CJT75% (46.25±1.25%) and CJT100% (45.25±1.25%), while the semen fortified with carrot juice extract sustained spermatozoa livability up to third hour. CJT25% (60.00±3.66%), CJT50% (60.00±3.65%), CJT75 (60.00±3.70%) and CJT100% (63.75±3.75%), was significant (p< 0.05) higher than the sperm cell livability of the DST (40.00±0.00%). Dextrose saline fortified with 25% carrot juice extract did not enhance sperm cell motility beyond 2 hours and livability beyond 4 hours in vitro.

Effect of selective preservatives on shelf-life of guava juice extracted using pectinase enzyme

The study investigated the feasibility of enzymatic extraction for guava juice and evaluated the effects of various preservatives on its shelf life. The crushed guava puree was undergone different pectinase enzyme concentrations over three incubation periods. The findings revealed that pectinase concentrations of 0.1 % and 0.2 %, when incubated for 1 and 2 h, were the most effective. Juice yields ranged from 65.24 % to 78.64 %, with Total Soluble Solids (TSS) varying from 9.12°Brix to 11.56°Brix. The physicochemical properties of the guava juice resulted 84.2 % moisture, 2.16 % protein, 0.77 % fat, 3.27 % fiber, 0.65 % acidity, 2.25 % reducing sugars, 8.27 % non-reducing sugars, 79.53 % antioxidant activity, 173.2 mg/100g of ascorbic acid, 10.52 TSS, 109.7 mg/100g of phenolic content, and a pH of 3.2. Eight juice samples were prepared as per formulation with sodium benzoate and potassium metabisulfite (KMS) at concentrations of 150 ppm, 200 ppm, and 250 ppm, in addition to one refrigerated sample and one control. The stability of these guava juice samples was monitored every 15 days over a 90-day period. Results showed that acidity, TSS, pH, reducing sugars, and non-reducing sugars changed over time. Samples with preservatives exhibited slower changes compared to the control. Phenolic compounds diminished more quickly at ambient temperature than in refrigerated or preservative-treated samples. Initially, phenolic content and antioxidant capacity were 44 mg GAE/100g and 44 %, respectively, but declined to 10–15 mg and 15–17 % by the end of the storage period. Color changes were more noticeable in samples stored at room temperature, whereas preservatives effectively reduced color degradation caused by enzymatic browning. Moreover, ascorbic acid retention was better in samples with preservatives and those stored under refrigeration. The ascorbic acid degradation rate was highest at room temperature (0.023 day^-1) and lowest with 250 ppm KMS (0.016 day^-1). Microbiological tests indicated that the juice remained safe for 40 days at room temperature, 90 days under refrigeration, and approximately 85 days with preservatives.

Safe and Healthy Food Preservation: Efficacy of Guava Leaves and Lemon Juice Extract on Fruits and Vegetables

Background: Fruits and vegetables are naturally perishable and have a relatively limited shelf life. This study was designed to prolong the shelf life and remain nutritional value of various fruits and vegetables by using guava leaves extract and lemon juice extract (natural preservatives). Methods: Fruits and vegetables samples (amla, banana, grapes, bean, eggplant and tomato) were treated with three types of natural preservatives: guava leaves and lemon juice extract (GLE) 0.5% (boiled), lemon extract (LE) 15%, GLE 40% + LE 15%. Results: The study revealed that the moisture content varied from 18.03% to 95.41%. During the 10 days of experiment, samples treated with 0.5% GLE (boiled) preservatives exhibited better result than other two types of preservatives regarding the moisture content. Titratable acidity content varied from 0.05% to 2.25%. The pH value varied in the range of 2.47-6.01. The percentage of weight loss value ranged from 3.67 to 85.71. During the experiment period, weight loss was minimum almost in all samples treated with GLE 40%+LE 15% preservative. The vitamin C content in fruits and vegetables ranged from 1.60 mg/100mL to 68.46mg/100mL. The highest viable count was found in banana (46×104 CFU/ml) and the lowest was in Bean (9×104 CFU/ml). Conclusion: Among three types of preservatives, samples treated with 0.5% GLE (boiled) showed better result and minimum microbial growth.