Milk Juice Research Articles

Carbohydrate Content in Date Milk Juice (Phoenix dactylifera L.) to Facilitate Childbirth

Providing adequate nutrition is the main factor apart from other factors that supports a smooth delivery process. The nutritional needs of mothers in labor can be met by providing nutrition in the form of liquids that are easily digested and quickly absorbed into energy, delicious, practical, and suitable for the condition of the mother who is about to give birth. One way is to provide birth nutrition drinks in the form of juice. The aim of this research is to identify the carbohydrate content in date milk juice (phoenix dactylifera L.) as an alternative effort to fulfill the energy needs of mothers in labor to facilitate labor. The method used is descriptive quantitative with a laboratory experimental approach to determine the carbohydrate content in date milk juice. The results of the carbohydrate content test carried out showed that 100 ml of date milk juice had a carbohydrate content of 51.83% and the analysis of carbohydrate content used the luff schoorl method. It is hoped that the high carbohydrate content in 100 ml of date milk juice will provide energy and nutrition during labor so that it can help facilitate delivery.

Effectiveness Of Warm Ginger Milk Consumption In Reduce Emesis Gravidarum In 1st Trimester Pregnant Women In Pmb Karawang City Year 2023

Background: In early pregnancy, many mothers experience complaints of nausea, vomiting, especially in the morning, which is known as morning sickness or in medical language known as emesis gravidarum. Symptoms of emesis gravidarum in pregnant women can be treated both with conventional and non-conventional treatments or often referred to as complementary therapy, namely with herbal plants that are easily available such as lemongrass, lemon, peppermint leaves and the most popular is ginger. Research Objectives: To determine the effectiveness of consuming warm ginger milk juice in reducing emesis gravidarum in first trimester pregnant women at PMB Karawang City in 2023 Research Methods: The type of research used in this study is quasi-experimental and post test only design one group. The population in this study were 54 mothers. The sample in this study were 35 mothers who were in PMB Karawang City. Bivariate analysis using the Wilcoxon test. Results: The average frequency of emesis gravidarum in 1st trimester pregnant women before being given warm ginger juice was 9.97, a standard deviation of 1.636, a minimum of 7 and a maximum of 13. The average frequency of emesis gravidarum in 1st trimester pregnant women after being given consumption warm ginger milk juice is 5.54, a standard deviation of 1.039, a minimum of 4 and a maximum of 7. Conclusion: It can be concluded that consumption of warm ginger milk juice is effective in reducing emesis gravidarum in first trimester pregnant women at PMB Karawang City in 2023.

Postpartum Hypogalactia Modern Treatment of Traditional Chinese Medicine

Postpartum hypogalactia was postpartum clinical common disease, mainly in breastfeeding, maternal milk little, or no milk, enough to feed the baby. Modern medicine thinks, milk secreted by the body’s neural and humoral regulation, hypothalamus and pituitary gland secretion of various hormones. Sucking and emptying of the breast is vital to maintain breast lactation. According to Chinese medicine, breast milk is produced by the body's qi, blood and fluids and depends on the flow of qi, which is the only way to produce enough milk to feed the baby. Maternal nutrition, sleep, mood can affect the normal secretion of milk juice. Breastfeeding is good for maternal and child are, in recent years, more and more get advocate and support. Hypogalactia of modern treatment has added new means and methods, including breast massage, “Three principles”, that is, the earlier they touch, early sucking, opened early milk; Acupuncture and cupping therapy; Psychological nursing intervention; Low frequency pulse for instrument and other advanced equipment. This paper mainly on postpartum hypogalactia heal 1 healing progress were reviewed, in order to provide reference for clinical treatment, better exert advantages of modern treatment of traditional Chinese medicine.

Effect of cold plasma on the quality parameters of custard apple juice milk beverage

This study is aimed to investigate and compare the physicochemical and sensory quality parameters which are associated with the freshness of the developed Custard apple juice milk beverage (CAJMB) subjected to cold plasma (CP)technology. The developed beverage was subjected to CP generated from two different configurations of Dielectric Barrier Discharge plasma (DBD) viz., High Voltage Atmospheric Cold Barrier Discharge plasma system (HV ACBD plasma system)and High Voltage Cold Barrier Discharge (HVCBD) Plasma torch/Gun using Argon gas. The treatments were performed for different processing times (2 & 3 min) at an applied voltage gradient of 35 kV and 30 kV respectively. The treatments did not have any potential change in the sensorial quality attributes evaluated immediately after processing compared to untreated control sample. However, a noteworthy difference was observed in pH and titratable acidity after processing, directly proportional to increase in treatment conditions concerning voltage and processing time. The pH and acidity at defined intervals during storage showed a slow rate of reduction as compared to the control. In the control sample levels of pH and acidity reached to an unacceptable range in 3 to 5 days of storage, due to the formation of lactic acid by subsequent microbial growth. Whereas, CP treated sample using HV ACBD plasma system at35kV for 3min exhibited promising results among other treatments and remained stable at refrigerated condition, with pH and acidity levels within the expected acceptable range for 9 to 10 days of storage.

ANXIOLYTIC AND MEMORY BOOSTING EFFECT OF FRUIT COCKTAIL (CHERRY JUICE, PINEAPPLE JUICE AND COCONUT MILK)

ANXIOLYTIC AND MEMORY BOOSTING EFFECT OF FRUIT COCKTAIL (CHERRY JUICE, PINEAPPLE JUICE AND COCONUT MILK)

Elaboration of an unfermented dairy beverage from sheep's milk whey / Elaboração de uma bebida láctea não fermentada a partir de soro de leite de ovelha

Sheep whey is a by-product of cheese production, rich in compounds with high added value, such as proteins and free amino-acids. Sheep's milk and, consequently, its whey, have higher levels of solids, such as proteins, being nutritionally richer than cow's milk. The objective of this paper is to develop a drink composed of passion fruit juice and sheep milk whey, with the purpose of being a sweet drink with outstanding nutritional properties, in addition to adding value to the by-product of sheep cheese factories, which so far does not have industrial use. The formulation was developed with passion fruit juice and sheep milk whey. The microbiological and physicochemical results of the sample were satisfactory. The formulation pleased the consumer and showed positive results, highlighting the flavor (7.02 and viscosity (7.18). The global assessment, this formulation had an average of 7.46 and buy intention of 3.82. The results obtained in this study may help sheep milk producers as well as dairy industries, as an alternative to use sheep milk whey that is currently utilized for animal feed.

New pharmacological effects of caripazim

The effects of a proteolytic enzyme found in papaya milk juice (caripazim) on the rate of lymphatic drainage of tissues and the pharmacokinetics of cefotaxime were studied in experiments on rabbits and mice. During the study, caripazim was administered to experimental animals, and the rate of removal of Evans blue from the mesentery of mice, as well as the concentration of cefotaxime over time in the blood plasma of rabbits and the blood plasma, intestinal tissues, and livers of mice, after 1.5 and 24 h of antibiotic administration following injection of caripazim, were determined. Thus, the lymphostimulatory properties of caripazim were revealed. Its preliminary administration increased the concentration of cefotaxime in the blood plasma of rabbits in comparison with single administration of an antibiotic at all points of the study (1.5, 3, 4.5, 6, 8, 12, and 24 h). This coincides with the data from the study of the level of antibiotic in the blood plasma of mice. Administration of cefotaxime after injection of caripazim leads to an increase in its content in the intestinal tissue, after both 1.5 and 24 h, but does not affect at the accumulation of the antibiotic in the liver. The concentration ratio liver tissue / blood in mice in the main group was significantly lower than that in the control group, both 1.5 and 24 h into the experiment, which indirectly indicates a decrease in hepatic antibiotic extraction. The data obtained indicates that caripazim has the properties of an endolymphatic conductor.

Textural and sensory characteristics of oven baked and steamed bread

The consumption of bread as a staple food is global and it is one of the oldest food for humans. However, the processing methods and the acceptability of bread products differs from region to region based on culture. In this study, we aim to understand how different processing methods can influence the texture and sensory characteristics of the final bread products. Resilience and firmness of oven baked and steamed bread were determined by Texture Profile Analysis (TPA). The results shows higher resilience and lower firmness in steamed bread. In addition, we investigated the supplementation of banana milk juice on bread. The results showed that more banana milk juice in bread could lead to lower resilience but more firmness in both oven and steamed bread. The effect of storage temperature at room temperature, +4 °C and -20 °C over time on the resilience and firmness of both bread were also investigated. Both firmness and resilience increased over time in both oven baked and steamed bread.

Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization

This study was aimed at developing a new functional fermented beverage manufactured with semi-skimmed sheep milk and strawberry pulp (Fragaria × ananassa Duch.) and commercial prebiotic ingredients. We also compared the performance of the yogurt starter cultures and a Lactobacillus plantarum strain (CECT_8328) with potential probiotic properties. We assessed the nutritional profile, bioactivity compounds, viability of lactic acid bacteria during storage, and survival of L. plantarum after in vitro simulated digestion during the storage period. The lactic acid bacteria were viable throughout the storage period, but only L. plantarum maintained good viability after simulated digestion. Nevertheless, neither inulin nor potato starch increased bacterial viability. The fermented semi-skimmed sheep milk strawberry beverages we developed are good sources of minerals and proteins.

Sensory evaluation of a novel prebiotic sheep milk strawberry beverage

The sensorial evaluation of a prebiotic sheep milk juice beverage considering a consumer's perception was performed. Four beverages with different concentration of skimmed sheep milk, strawberry pulp and sugar, added with a fixed inulin level (3 g/100 g) were manufactured and submitted to hedonic and preference ranking test with 60 consumers. Beverages containing decreased sugar levels and higher content of strawberry pulp were most preferred and presented the higher scores in the acceptance test. According the Principal Component Analysis, sample B3 was characterized by strawberry flavor and aroma, acid taste, strawberry seeds presence, sheep aroma, fatty flavor, and pinkish color; while sample B4 was associated with reddish color, astringent flavor, bitter taste, brightness, viscous, sweet, acid and rancid aromas attributes. Finally, sample B2 presented salt and sweet taste, and thinner texture, while samples B1 presented sheep flavor, cooked aroma, cooked flavor and residual flavor. Our findings suggest that formulation should contain 550/370/50 g/L of skimmed sheep milk, strawberry pulp and sugar in beverage.

Prevalence of Exclusive Breastfeeding among Mothers of Infants Aged 0-6 Months in Makurdi, Nigeria: A Cross-Sectional Survey

There is paucity of reports on breastfeeding practices among nursing mothers in Makurdi, Benue state. The study was aimed at determining the prevalence of exclusive breastfeeding and associated factors among mothers of infants aged 0-6months attending Child Welfare Clinics in Makurdi, Benue state. This cross-sectional study was conducted among 300 mothers of children aged 0-6months attending under-five clinics in Makurdi. Data was collected using structured questionnaire and analyzed using SPSS version 20. The mean age of the infants was 3.06 months ± 2.2months. Majority of the mothers 292(97.3%) were currently breastfeeding, but less than half of the mothers 141(47.0%) were exclusively breastfeeding. Among mothers that were not practicing exclusive breastfeeding, 103(64.8%) gave water, 68(42.8%) administered soft drink, 54(34.0%) gave infant formula, 11(6.9%) gave custard, while 17(10.7%) administered yam porridge, tea, fruit juice or liquid milk. Mothers who had one or more previous pregnancies and mothers of babies aged 0-1month were more likely to practice EBF. Even though the exclusive breastfeeding prevalence reported in this study is above the national figure, it is however less than the World Health Organization target for infants that are six months and below. Efforts should be intensified to sustain this giant stride with the hope of improving on it through public awareness on the importance of exclusive breastfeeding.

Vegetarian-style dietary pattern during adolescence has long-term positive impact on bone from adolescence to young adulthood: a longitudinal study

BackgroundThe amount of bone accrued during adolescence is an important determinant of later osteoporosis risk. Little is known about the influence of dietary patterns (DPs) on the bone during adolescence and their potential long-term implications into adulthood. We examined the role of adolescent DPs on adolescent and young adult bone and change in DPs from adolescence to young adulthood.MethodsWe recruited participants from the Saskatchewan Pediatric Bone Mineral Accrual Study (1991–2011). Data from 125 participants (53 females) for adolescent analysis (age 12.7 ± 2 years) and 115 participants (51 females) for adult analysis (age 28.2 ± 3 years) were included. Bone mineral content (BMC) and areal bone mineral density (aBMD) of total body (TB), femoral neck (FN) and lumbar spine (LS) were measured using dual-energy X-ray absorptiometry. Adolescent dietary intake data from multiple 24-h recalls were summarized into 25 food group intakes and were used in the principal component analysis to derive DPs during adolescence. Associations between adolescent DPs and adolescent or adult BMC/BMD were analyzed using multiple linear regression and multivariate analysis of covariance while adjusting for sex, age, the age of peak height velocity, height, weight, physical activity and total energy intake. Generalized estimating equations were used for tracking DPs.ResultsWe derived five DPs including “Vegetarian-style”, “Western-like”, “High-fat, high-protein”, “Mixed” and “Snack” DPs. The “Vegetarian-style” DP was a positive independent predictor of adolescent TBBMC, and adult TBBMC, TBaBMD (P < 0.05). Mean adolescent TBaBMD and young adult TBBMC, TBaBMD, FNBMC and FNaBMD were 5%, 8.5%, 6%, 10.6% and 9% higher, respectively, in third quartile of “Vegetarian-style” DP compared to first quartile (P < 0.05). We found a moderate tracking (0.47–0.63, P < 0.001) in DP scores at individual levels from adolescence to adulthood. There were an upward trend in adherence to “Vegetarian-style” DP and an downward trend in adherence to “High-fat, high-protein” DP from adolescence to young adulthood (P < 0.01).ConclusionA “Vegetarian-style” DP rich in dark green vegetables, eggs, non-refined grains, 100% fruit juice, legumes/nuts/seeds, added fats, fruits and low-fat milk during adolescence is positively associated with bone health.

Chemical, sensory and shelf life study of pawpaw juice���milk blend

AbstractThis study was carried out to assess the chemical properties, storage stability and consumer acceptability of a drink (functional food) from ripe pawpaw juice blended with milk and sugar. Pawpaw juice was produced from mature and ripe pawpaw (Carica papaya) fruits obtained from Ketu market in Lagos State, Nigeria. Powdered milk (200 g) was reconstituted in clean, boiled and cooled potable water (500 mL). Sugar syrup was made by dissolving 50 g into 250 mL water. All these were blended in appropriate ratios, filled into clean bottles and pasteurized at 80°C for 7 min, followed by cooling before further analysis. Some of the samples were kept on the shelf and analysed weekly for chemical (pH, vitamin C and protein), sensory and storage tests. The results showed significant differences (p ≤ 0.05) between the samples in most of the parameters assessed. Chemical and sensory analysis showed that pH, vitamin C and protein ranged between 5.0–6.3, 15.0–18.7 mg/100 mL, and 26.2–29.0% respectively Sample LAH...

First finds of Acalypha australis L. and Euphorbia maculata L. (Euphorbiaceae) in Dnipropetrovsk region

First finds of Acalypha australis L. and Euphorbia maculata L. (Euphorbiaceae) in Dnipropetrovsk region

Effect of thermal processing and digestive protease on the antioxidant capacity of fruit juice–milk beverage model systems under simulated gastrointestinal digestion

SummaryThe effects of thermal processing and digestive protease on the antioxidant capacity of fruit juice–milk beverage (FJMB) models containing whey protein (WP) and chlorogenic acid or catechin (CAT) under in vitro digestion were investigated. After gastric digestion, the FJMB showed a significant (P &lt; 0.05) increase in ABTS, but little change in ferric reducing antioxidant power (FRAP). Intestinal digestion decreased the FRAP and increased ABTS except in the model containing 0.1% CAT. There were different effects (none, masking, synergistic effect) in the antioxidant activity of the WP and phenolics under digestion. Pasteurisation (63 °C/30 min) had no significant effect on the FJMB's antioxidant capacity, while sterilisation (121 °C/10 min) significantly (P &lt; 0.05) increased, decreased or had no significant effect on ABTS and FRAP under digestion, depending on the model. Pepsin and pancreatin significantly (P &lt; 0.05) decreased the fruit phenolics' ABTS. Ferric reducing antioxidant power was not significantly influenced by pepsin during gastric digestion, but was significantly (P &lt; 0.05) decreased by pancreatin during intestinal digestion. These results would be helpful to improve the efficacy of fruit phenolics in FJMB subjected to thermal processing and to maintain the health benefits of this kind of functional products in the food industry.

Spray-Drying of Green or Gold Kiwifruit Juice–Milk Mixtures; Novel Formulations and Processes to Retain Natural Fruit Colour and Antioxidants

This study describes novel formulations and approaches to produce reconstitutable (in water) spray dried kiwifruit milk powders that possess the intrinsic fruit colour and antioxidants of kiwifruits. Novel feed formulations, containing the aqueous fraction of green or gold kiwifruit puree, skim milk, fortifying zinc (in the form of zinc citrate) and a minimal amount of maltodextrin (3 % w/w), were spray dried at a relatively low inlet temperature (150 °C) to produce kiwifruit juice–milk powders with good dissolution efficiency (complete dissolution in 21–28 s), low water activity (0.22–0.28) and high retention of vitamin C, phenolics and carotenoid antioxidants. Both the green and gold kiwifruit juice–milk powders were pseudoplastic-like materials. Their reconstituted aqueous solutions had viscosity of 2–23 mPa · s and exhibited a shear rate dependence. Adding kiwifruit pulp residue to the feed solution at a mass ratio of 25:75 significantly enhanced the dissolution efficiency and the natural kiwifruit colour of the product powders without affecting the total phenolic and vitamin C contents. Preheating the feed solution to 50 °C for 1 min had a positive impact on the physicochemical attributes and bioactive profile of kiwifruit juice–milk powders, including a greater retention of initial kiwifruit juice colour, lower water activity, better dissolution efficiency and a higher total phenolic content. The powders obtained in this study contain multiple health-promoting nutrients and bioactives including kiwifruit antioxidants and milk proteins, and can be used in beverages or as functional ingredients for nutraceutical applications.

Comparative Studies of Wine Produced from Pawpaw Juice and Coconut Milk Blend at Different Proportions

This study was aimed at establishing the possibility of producing an acceptable wine from the mixture of pawpaw juice and coconut milk in the following proportions; 90:10, 80:20, 70:30, 60:40 and 50:50 respectively. The process of washing, peeling, extraction of juice, amelioration, clarification, sulphiting, pitching, fermentation, clarification, bottling, pasteurization and ageing were applied. The resulting wine from each proportion was analyzed for some of their physico-chemical and sensory properties and compared with a reference available commercial wine i.e. Calypso wine. pH values were 3.50, 3.52, 3.55, 3.64, 3.66; titratable acidity 0.71%, 0.69%, 0.68%, 0.66%, 0.63%; specific gravity 0.9722, 0.9789, 0.9869, 0.9918, 0.9922; temperature 32.0oC, 32.2oC, 32.2oC, 32.3oC, 32.3oC; brix 0.4o, 0.3o, 0.2o, 0.1o, 0.0o and alcohol 10%, 9%, 8%, 7%, 6% respectively. With an increase in proportion of coconut milk, the results showed that the alcohol yield decreased from 10% at 90:10 of pawpaw juice and coconut milk blend to 6% at 50:50 proportions which is in trend with titratable acidity and brix but the pH, specific gravity and temperature increases respectively. The sensory evaluation, which was carried out by trained panelists, showed that there was a significant difference at 5% confidence level and that the wine of 90:10 proportion of pawpaw juice and coconut milk blend scored favourably well with the comparative commercial wine. This study has demonstrated that it is possible to produce wine from locally available fruit with good standard, high acceptability, and to promote their industrial utilization.

Changes in Quality and Nutritional Parameters During Refrigerated Storage of an Orange Juice–Milk Beverage Treated by Equivalent Thermal and Non-thermal Processes for Mild Pasteurization

The effects of high-pressure (HP) treatment (400 MPa at 42 °C for 5 min) and pulsed electric field (PEF) processing (25 kV/cm at 57 °C for 280 μs) on ascorbic acid, total carotenoids, total phenolic compounds and total antioxidant capacity (TEAC and ORAC) of an orange juice–milk (OJ-M) beverage along the storage time at 4 °C were compared with a conventional heat preservation technology used in industry (90 °C for 15 s). During storage, ascorbic acid, total carotenoids and antioxidant capacity (TEAC) depleted with time regardless of the treatment applied. Instead, total phenolic content and antioxidant capacity measured by the ORAC method increased at the end of the storage. Non-thermal-treated beverage had less non-enzymatic browning than the thermally pasteurized one. There were no significant variations in the hidroxymethylfurfural (HMF) content of the HP- and PEF-treated OJ-M, whilst a significant increase was obtained after thermal treatment. During refrigerated storage, HMF was always below the maximum values established. The HP treatments reduced the L* value of the treated beverages immediately after processing and during refrigerated storage and induced an increase in total colour differences of beverages treated by HP compared with PEF and thermally processed orange juice–milk. Hence, alternative methods such as HP and PEF may give new opportunities to develop orange juice–milk with an equivalent shelf life to that of thermally treated orange juice mixed with milk in terms of microbial, physicochemical and nutritional characteristics.

Orange Juice, A Natural Source for Enhancing &lt;i&gt;in Vitro&lt;/i&gt; Regeneration in Saccharum Spp.

Orange juice is a natural source of various vitamins especially Vitamin C, as well as sugar, potassium, thiamine, folate, flvonoids and an antioxidant hesperidins. Therefore the effect of orange juice on in vitro regeneration of sugarcane was investigated. For this study, genotype S-2003-us-359 was selected, in which we had already established in vitro regeneration system and a media combination had been selected with highest regeneration potential. In this study, this media combination was used as control and also modified the regeneration medium of this media combination by adding orange juice and dry milk. An increase in regeneration potential of this media combination was observed by adding orange juice in regeneration medium.

Changes in Water-Soluble Vitamins and Antioxidant Capacity of Fruit Juice–Milk Beverages As Affected by High-Intensity Pulsed Electric Fields (HIPEF) or Heat during Chilled Storage

The effect of high-intensity pulsed electric fields (HIPEF) or thermal processes and refrigerated storage on water-soluble vitamins and antioxidant capacity of beverages containing fruit juices and whole (FJ-WM) or skim milk (FJ-SM) was assessed. Peroxidase (POD) and lipoxygenase (LOX) inactivation as well as color changes were also studied. High vitamin C retention was observed in HIPEF and thermally treated beverages, but a significant depletion of the vitamin during storage occurred, which was correlated with antioxidant capacity. HIPEF treatment did not affect the concentration of group B vitamins, which also remained constant over time, but thermally treated beverages showed lower riboflavin (vitamin B2) concentration. With regard to enzyme activity, thermal processing was more effective than HIPEF on POD and LOX inactivation. The color of the beverages was maintained after HIPEF processing and during storage. Consequently, HIPEF processing could be a feasible technology to attain beverages with fruit juices and milk with high vitamin content and antioxidant potential.