Mixture Of Juice Research Articles

Identification of blood at simulated crime scenes using silver nanoparticles with SERS.

The analysis of substances and samples obtained from a crime scene is very important in solving forensic cases. To determine the variables involved in a crime and to expedite the investigation process, the rapid analysis of body fluids in small quantities and within environments containing diverse components is particularly necessary. For this reason, it is of great importance to analyze biological fluids with rapid, noncontaminating, nondestructive, low-cost, and accurate techniques. In recent years, with advancements in laser technology, spectroscopic methods have been introduced as analytical techniques in forensic medicine and chemical studies. This study focuses on surface-enhanced Raman spectroscopy (SERS) to demonstrate the detection of blood samples in simulated crime scenes. To minimize the background signal from fluorescent biomolecules in blood, dilution was performed with two different components and Raman analysis was performed for four different concentrations of blood. In general, a decrease in noise in the spectra was observed as the blood was diluted. Crime scenes consisting of pure blood, blood diluted with ethanol and distilled water (1:2, 1:4, and 1:8), a blood-mineral water mixture, a blood-cherry juice mixture, and silver nanoparticle-added mixtures were simulated, and their spectra were examined. Chemometric analyses of the data were performed. Despite high noise and low peak intensities, blood-identifying signals were detected when examining different blood concentrations. It was observed that silver nanoparticles provided high enhancement of blood peaks thanks to their strong plasmonic properties.

Effects of Exercise and Pomegranate–Black Carrot Juice Interventions on Mineral Metabolism and Fatty Acids

In this study, the effects of exercise applied to sedentary individuals and the use of pomegranate–black carrot juice on minerals, fatty acids and some biochemical parameters were examined. Twenty healthy sedentary men participated in this study. This research consisted of three stages. Blood samples were taken from the participants before this study (Baseline), after the participants exercised (60 min/day) for 10 days (Exerciseonly), after the participants were given pomegranate–black carrot juice mixture (100 mL/100 mL) along with exercise (60 min/day) for 10 days (Exercise+supp). While AST and ALT levels increased in the Exerciseonly phase, they showed a relative decrease in the Exercise+supp phase. It was determined that Mg level in the Exerciseonly phase decreased compared to the Baseline and the Exercise+supp phase. It was determined that the Zn level in the Exercise+supp phase increased compared to the Zn level in the Exerciseonly phase. It was determined that 6:0, 12:0 and 14:0 fatty acid levels increased in the Exerciseonly phase compared to the Baseline. A decrease was detected in the Exerciseonly phase compared to the Baseline 18:2n6c, 18:3n6 and 18:3n3 fatty acid levels. It can be said that exercise and the use of pomegranate–black carrot juice mixture in sedentary individuals have supportive and corrective effects on serum mineral, fatty acids and some biochemical parameters.

First Report of Phytophthora cinnamomi causing root rot of avocado trees in Greece.

In September 2023, thirty declining 30-year-old avocado (Persea americana) trees ('Hass' grafted on 'Zutano' seedlings) were detected in a 1.5-ha orchard in the island of Crete (Chania region). Crown symptoms encompassed wilting and leaf chlorosis, advancing to defoliation and extensive dieback. Tap and feeder roots decayed and brown discoloration of root tissues was evident on heavily infected trees. The disease was severe and widespread, resulting in a 5% mortality rate among 300 trees. The pathogen was isolated with a modified soil baiting technique (Ferguson and Jeffers, 1999). Surface disinfected avocado fruits were immersed in water containing soil samples. Following a period of 2 to 8 days, tissue fragments from the resulting necrotic lesions on the fruit surface were transferred on ΡΑRP medium and subsequently incubated at 20°C (Ferguson and Jeffers, 1999). Three isolates (AV2, AV12 and AV11a) were obtained by transferring single hyphal tips to new Petri dishes containing V8 juice agar. They were grown at 20˚C and used for identification after 10 days. Isolates formed coralloid colonies with abundant clustered spherical hyphal swellings and terminal or intercalary (ratio 1:5) thick-walled chlamydospores measuring 20 to 36 μm (avg 29±0.8 μm) with characteristic thick walls (avg 1.2±0.2 μm). Sporangia, produced in non-sterile soil-extract water, were ovoid to obpyriform, persistent, non-papillate, 32 to 81 μm (avg 56±4.8 μm) long and 20 to 42 μm (avg 31±3.2 μm) wide (n=100). Isolates were heterothallic as they did not produce oospores in single cultures. Based on the morphological traits the isolates were identified as Phytophthora cinnamomi (Erwin and Ribeiro 1996). The internal transcribe spacer region (ITS) including ITS1, 5.8S rDNA region, and ITS2 as well as the cytochrome c oxidase subunit I (coxI) gene of the three representative isolates wereamplified with ITS1/ITS4 and FM83/FM84 primers, respectively (White et al. 1990; Martin and Tooley 2003), and sequenced (GenBank acc. PP506613 to PP506615 and PQ063867 to PQ063869, respectively). BLAST search revealed almost 100% identity with the sequences of P. cinnamomi ex-isotype isolate (KC478663 and KU899315 respectively). Pathogenicity tests using isolate AV2 were conducted following the soil infestation method (Jung et al. 1996) using six-year-old avocado 'Zutano' seedlings. Six non-inoculated plants treated with vermiculite-multivitamin juice mixture were used as controls. Plants (1 m tall) were grown in pots under greenhouse conditions and watered regularly. Six weeks post inoculation, all inoculated trees showed chlorosis, wilting and root rot, while control plants remained symptomless. Symptoms were similar to those observed in the field and the pathogen was re-isolated and molecularly identified as previously described. This study presents the first documented occurrence of P. cinnamomi, widely regarded as the most destructive avocado pathogen globally, on avocado crops in Greece (Rodger et al. 2019). Additionally, this marks the first recorded presence of this pathogen on the island of Crete, regardless of the host species. The accurate identification of Phytophthora species associated with avocado root rot is essential for implementing an effective disease management strategy, particularly in the selection of appropriate disease-resistant rootstocks.

Efektivitas Konsumsi Mixed Jus Mentimun dan Belimbing terhadap Penurunan Tekanan Darah pada Klien Hipertensi

This study aims to determine the effect of giving a mixture of star fruit and cucumber juice on reducing blood pressure in the elderly at Panti Sasana Tresna Werdha (PSTW) Ria, Jakarta development. The method used is a one-group pre-test and post-test design approach. Population and sampling used simple random sampling techniques with a total of 30 respondents. The research results show the results of univariate and bivariate analysis with the t-test p.value = 0.000. This shows that the administration of a mixture of star fruit and cucumber juice has a significant effect on reducing blood pressure. In conclusion, there is an effect of giving a mixture of star fruit and cucumber juice in reducing blood pressure in hypertension sufferers. Keywords: Hypertension, Mixed Juice,Blood Pressure

Comprehensive Allopathic Treatment and Retrospective Ayurvedic Regime Post-snake Bite from Southern Russell’s Viper (Daboia russelii) for Wound Healing and Joint Stiffness - A Case Report

Background: In India and other tropical nations, snake bites are a serious public health issue that anti-snake venom may effectively treat. Case Presentation: The case report described here details the antivenom received to neutralize the toxins present in Russell’s viper venom, followed by Ayurveda treatment to remove the surgical wound and reduce joint stiffness by applying Ayurvedic paste prepared by Laportea aestuans (L.). The leaves, garlic, pepper, and lemon juice mixture was applied to the affected area twice daily for 10 days. Another thin paste consisting of Laportea aestuans (L.) leaves, Centella asiatica (L.), garlic, pepper, and lemon juice was applied every 30 minutes for 10 days. A dried medicated paste was prepared by heating coconut oil and dried neem tree peel and applied to the wound. The patient was also given a decoction of Randia dumetorum (Retz.) Poir nut extracted with milk to flush out the venom. Conclusion: The present results suggest combining conventional allopathic treatment to heal the surgical wound and Ayurvedic treatments to manage the symptoms of a juvenile Russell's viper bite as effective.

Physicochemical, microbiological, and sensory properties of healthy juices containing aloe vera gel and probiotics and their antidiabetic effects on albino rats.

The consumption of fruit and vegetable juices is widely recognized as a healthy choice across all age groups. Orange, carrot, and aloe vera are renowned for their functional properties and health benefits. In this study, we investigated the potential incorporation of aloe vera gel into blended orange and carrot juices. We also evaluated the resulting mixed probiotic juices (chemical, microbiological, and sensory aspects) during a 14-day storage period at refrigerator temperature. The chemical composition and phytochemical structure of aloe vera gel were examined, followed by an assessment of the biological effects of these healthy juices on diabetic albino rats. The results indicated improvements in total soluble solids, reducing sugars, and total sugars with increasing storage duration. Furthermore, the study demonstrated that incorporating aloe vera into the natural mixed juices enhanced their phytochemical quality. The treatment supplemented with aloe vera gel gave the highest total content of phenolic and flavonoid substances, which were 310 mg of GAE/100 g and 175 mg of quercetin/100 g, respectively. Probiotic strains (Bifidobacterium animalis subsp lactis Bb12, Lactiplantibacillus plantarum 299V, and Lactobacillus acidophilus L10) exhibited good viable cell counts in orange and mixed orange and carrot probiotics juices with viable counts of 7.42-8.07 log CFU/mL. Regarding sensory attributes, the study found that increasing the ratio of orange juice improved the taste while increasing the ratio of carrot juice enhanced the color in juice mixtures. Incorporation of aloe vera into mixed natural juices also enhanced the reduction of blood glucose, triglyceride, cholesterol, LDL, creatinine, ALT, AST, and urea levels while increasing total protein and HDL levels in diabetic rats. Based on these findings, oranges, carrots, and aloe vera offer the potential to produce new, flavorful, nutritious, and appealing juices. Moreover, this study determined that a functional juice with favorable sensory properties can be created by blending 75% orange juice, 20% carrot juice, and 5% aloe vera gel. Additionally, aloe vera demonstrated greater efficacy as an antidiabetic agent in rats. Further research is suggested to explore the potential advantages of aloe vera gel and probiotic juices in mitigating diabetes and other metabolic syndromes.

MIXED TOMATO AND SWEET STARFRUIT JUICE AGAINST THE FAMILY PLANNINGACCEPTOR'S BLOOD PRESSURE

Hypertension can be referred to as a condition when the systolic blood pressure exceeds 140 mmHg and the diastolic blood pressureexceeds 90 mmHg, as measured on two occasions with a five-minute interval, while the individual is in a state of sufficient rest andcalm. The use of 3-month injectable birth control containing progesterone can increase blood pressure. Increased blood pressure inbirth control participants can be overcome pharmacologically and non-pharmacologically. The aim of the investigation was to analyzethe administration of a mixture of tomato juice (Solanum lycopersicum) and star fruit (Averrhoa carambola L.) Against lowering bloodpressure in injectable Kb acceptors for 3 months. The research design used an experimental approach one group pretest and posttest.Sampling technique with purposive sampling, the number of samples is 30 people. The statistical test employed is the t-test. Theresearch showed 24 (80%) respondents had a decrease in blood pressure and 6 (20%) respondents had a fixed blood pressure withan average systole change of 130.00 mmHg and diastole 85.17 mmHg. The findings of Paired Samples T-Test obtained a significancevalue of 0.000 (p < 0.05) which means that there is an influence of giving a mixture of Tomato Juice (Solanum lycopersicum) and StarFruit (Averrhoa Carambola L.) At acceptor kb inject 3 months. This is influenced by the content of potassium as an antidiuretic so thatit can reduce sodium levels in the urine by the kidneys

Ethanol production from the wood and fruit juice of paper mulberry via simultaneous saccharification and juice co-fermentation under normal and very high gravity conditions

A novel batch simultaneous saccharification and juice co-fermentation (SSJcF) process was investigated using mixtures of PHP (phosphoric acid plus hydrogen peroxide) pretreated wood and fruit juice of paper mulberry tree. All the different substrate mixture configurations evaluated under normal gravity SSJcF (total sugar titer of 180 g/L) significantly improved both ethanol concentration and yield compared to sole simultaneous saccharification and fermentation (SSF) of paper mulberry wood. Among the different mixing ratios, the feedstock mixture with equal sugar content from each substrate resulted in maximum ethanol concentration, yield and productivity of 77.1 g/L, 83.9 % and 1.1 g/L/h, respectively. The external additions of mineral nutrients also had no impact on fermentation performance of the mixture. Furthermore, SSJcF was evaluated under different levels of high gravity (HG) and very high gravity (VHG) conditions. The total sugar titer of 350 g/L at equal contributions from each substrate reached very high ethanol concentration of 147.0 g/L, with yield and productivity of 82.3 % and 1.5 g/L/h, respectively. By implication, the PM wood and fruit juice mixture could serve as suitable low-cost and non-food feedstock alternative to the typical use of sugary and/or starchy feedstocks for VHG fermentation.

Prebiotic effects of extracts from pineapple and Curcuma xanthorrhiza rhizomes towards the growth of Lacticaseibacillus paracasei

For the past few decades, plant derivatives have much been patronized in multiethnic Malaysia as traditional and complimentary medicines. Plant extracts and their phytochemical compounds have shown remarkable positive impacts on probiotics in gut. Therefore, this study was conducted to investigate the effects of several plant extracts and their phytochemical compounds on the growth of the probiotic Lacticaseibacillus paracasei (L. paracasei). Pineapple juice, pineapple waste extract, Curcuma xanthorrhiza extract, mixture of pineapple juice and Curcuma xanthorrhiza extract, inulin and mixture of inulin and bromelain were supplemented to liquid media and tested on L. paracasei at the shake flask scale for cell density, pH, postbiotic metabolites and bioactivities. Among the four extracts tested, Curcuma xanthorrhiza extract exhibited the highest cell density (1.7532) and proteolytic (12.012 U/mL), along with the lowest pH. Pineapple juice also showed a lowest pH value (5.685). The mixture extract demonstrated the highest lactic acid production (538.812% v/v), phenolics (222.494 ppm) and antioxidative capacity (IC50 2.3347). Saccharide utilization was observed for all supplemented media after an 8 h fermentation process, exceeding 85%. The findings demonstrated that all plant extracts stimulated L. paracasei growth and exhibited prebiotic properties, suggesting their potential commercialization as new functional foods and beverages.

A functional and probiotic approach: mixed fruit juice powder with addition of lactobacilli

The aim of this study was to evaluate changes in a mixture of acerola and ciriguela juice (40/60%, respectively) and the juice mixture supplemented with Lactobacillus rhamnosus LPAA 01, L. casei LPAA 02, and L. plantarum LPAA 03, ratio 1:1, both powders obtained by spray drying, during storage. The stability of acerola and ciriguela mixed powder without the addition of microorganisms was evaluated for 90 days at 25°C in different water activities (Aws) (0.11, 0.23, and 0.34). Aw that most effectively maintained the stability of mixed powdered juice was used for the evaluation of the fermented mixed juice powder containing probiotics for 45 days at 5 and 25°C, respectively. Samples were characterized by physicochemical properties, bioactive compounds, and cell viability. The physicochemical properties of the powdered mixed juice without the addition of probiotics remained stable when stored at 25°C at an Aw of 0.11 for 60 days. Ascorbic acid, carotenoids, and total phenolics showed favorable characteristics for the commercialization and bioactive properties of the powders, with potential use as functional ingredients in food. Probiotic powders showed viable cell counts above 6.0 log colony-forming units (CFU)/g after storage for up to 20 days at 5°C and up to 14 days at 25°C.

Application of response surface methodology on optimization of textural properties in the development of gelatin-based jelly candy from honey orange (Citrus nobilis) and purple passion fruit (Passiflora edulis Sims)

Jelly candy is a type of confectionery made from a mixture of fruit juices or flavores syrups and gelling agent such as gelatin which produced chewy candy with variety of flavors and shapes. Honey orange and purple passion fruit are both the trademark fruits in North Sumatera. This study examined changes of fruit juice ratio and gelatin concentration toward the gumminess, hardness, chewiness, cohesiveness, springiness and adhesiveness which are textural properties of jelly candy. The test was carried out with the use of texture analyzer. The change of fruit juice ratio and gelatin concentration gives effect to change of gumminess, hardness, chewiness, cohesiveness, springiness and adhesiveness. Optimal fruit juice ratio and gelatin concentration using the response surface methodology (RSM) randomized with central composite design (CCD) occur at ratio of honey orange juice and purple passion fruit of 70 : 30 with a gelatin concentration of 12.923% with the textural properties of gumminess, hardness, chewiness, cohesiveness, springiness and adhesiveness are 508.291 g, 265.736 g, 20.932 mJ, 1.160, 2.696 mm and 0.0000 mJ, respectively.

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.

Hurdle approaches using conventional thermal, microwave heating and ginger essential oil in vegetable juice mixture: Heat transfer modeling and microbial inactivation kinetics

In this study, microwave (1000 W; 30 s) and conventional thermal treatments were used in combination with ginger essential oil (EO; 1, 2, 3 % (v/v)) to inactivate Salmonella Typhi and Listeria monocytogenes in a mixture of vegetable (lettuce, spinach, celery, and parsley) juice. The momentum, heat, and Maxwell equations were solved to obtain the electromagnetic and thermal fields simultaneously. Besides, the Weibull model was implemented to simulate microorganisms' inactivation and determine the initiation time and rate. Based on the results, microwave heating with 3% EO reduced the inactivation initiation time by 9.82 and 8.87 s for S. Typhi and L. monocytogenes, respectively (compared to 0 % EO). At the initial stages of heating, where the temperature level has not increased to the desired value, the addition of EO can effectively initiate the inactivation process. The maximum value of resistive losses was reported to be approximately 28 MW/m3. Microwave heating lowered the required process time from 240 to 30 s and 67 % of the consumed power compared to the conventional method. Using microwave and EO in combination can synergistically affect the inactivation of microorganisms.

Abrogation of methyl methanesulphonate (MMS)-induced cytotoxic and genotoxic effects of tropical fruit juice mixture on fibroblast cells

Tropical fruit juice mixture consisting of pomegranate, guava, and roselle has been proven to possess high polyphenolic composition and antioxidant capacity. The present work aimed to evaluate the cytoprotective and antigenotoxic potentials of juice mixture in methyl methanesulphonate (MMS)-induced V79 Chinese hamster lung fibroblast cell line. MTT assay showed that the IC50 value of the juice mixture was 193.33 ± 46.40 µg/mL. Cells pretreated with 6, 12, and 25 µg/mL juice mixture showed significant increment in viability (p < 0.05) following induction with MMS. However, only cells co-treated with 6 and 12 µg/mL juice mixture showed protective effect (p < 0.05) against MMS-induced cytotoxicity under the co-treatment setting. Comet assay showed that the tail moment and percentage of DNA in tail in cells pretreated with the juice mixture significantly decreased compared with those in positive control groups. However, under the co-treatment setting, only 12 µg/mL juice mixture showed significant reduction (p < 0.05) in tail moment compared with MMS alone. In conclusion, the tropical fruit juice mixture can abrogate and protect cells from the cytotoxic and genotoxic effects of MMS, and has the potential to be developed as beneficial formulation for health preservation.

Physiochemical and Sensory Properties of a Turmeric, Ginger, and Pineapple Functional Beverage with Effects of Pulp Content.

Beverage mixtures based on pineapple juice (80-100%), with varying concentrations of turmeric (0-20%) and ginger (0-20%) juice were developed. The pineapple juice alone exhibited a total soluble solid (TSS) content of 15.90-16.03 °Brix. The total polyphenols content (TPC) varied between 0.32 and 1.79 mg GAE/mL, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibition was between 40.56% and 86.19% and correlated with the TPC and curcumin and other curcuminoids. The formulations with a high pulp content showed a significantly higher TPC and greater DPPH inhibition than those with a low pulp content. Turmeric and ginger with a high amount of pulp had a higher abundance of volatile compounds. Significant differences were observed by the panelists in the taste and mouthfeel attributes and the low-pulp juices were associated with increased palatability due to the better mouthfeel, higher sweetness, and decreased bitterness, pepperiness, pulpiness, and spiciness. The pineapple juice mixtures with 10% turmeric juice and 10% or less ginger juice were most preferred by sensory panelists.

Modeling and Optimization of a Green Process for Olive Mill Wastewater Treatment

The olive mill wastewater (OMW) treatment process is modeled and optimized through new design of experiments (DOE). The first step of the process is coagulation–flocculation using three coagulants (modeled with the mixture design) followed by photo-degradation (modelled with the full factorial design). Based on this methodology, we successfully established a direct correlation between the system’s composition during the coagulation–flocculation step and the conditions of the photo-catalytic degradation step. Three coagulants are used in this study, Fe3+ solution, lime, and cactus juice, and two parameters are considered for the photo-degradation conditions: dilution and catalyst mass. Utilizing a sophisticated quadratic model, the analysis of the two observed responses reveals the ideal parameters for achieving maximum efficiency in coagulation–flocculation and photo-degradation processes. This is attained using a quasi-equal mixture of limewater and cactus juice, exclusively. To achieve an optimal photo-catalytic degradation, it is essential to maintain a minimal dilution rate while employing an elevated concentration of TiO2. It was found that the experimental tests validations were in good concordance with the mathematical predictions (a decolorization of 92.57 ± 0.90% and an organic degradation of 96.19 ± 0.97%).

Bebida deportiva isotónica a base de jugo de piña: Estabilidad durante su almacenamiento acelerado

It was evaluated the behavior, during accelerated storage, of the quality indicators of an isotonic sport drink made from the mixture of pineapple juice, distilled water, sucrose and NaCl. The drink was packed in amber glass bottles was pasteurized at 80 °C for 5 min in a water bath. The drink was stored at 45, 50 and 55 °C with the aim of achieving accelerated deterioration. The drink presented a total sugar content of 7.6%, osmolality of 328 mOsm/kg and sensory acceptance corresponding to the category -I like it slightly-. At the end of storage at each temperature, there was a decrease in brightness and an increase in the values of a* and b*, related to the increase (p ≤ 0.05) of the browning index (IP) and the moment of sensory rejection, due to a notable loss of pineapple color. The behaviors of the IP at each temperature were adjusted to polynomial models of order five with high coefficients of determination (> 0.98). This study provides useful information for the optimization of beverage production, quality control and spoilage prediction, which could contribute to the development of new products and satisfy consumer needs.

Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis

Spirulina platensis, a microalga known for its exceptional nutritional value, especially its bioactive compounds and protein content, holds promise for incorporation into functional food products. Ricotta cheese whey is a byproduct of the production of ricotta cheese that is difficult to use in industries due to its low pH and less favorable processing qualities. This research aimed to create a unique fermented ricotta cheese whey-based beverage supplemented with various Spirulina powder concentrations (0.25 %, 0.5 %, and 0.75 % w/w) cooperated with a mixture of lemon and peppermint juice 10 % and fermented by probiotic (ABT) culture. The physicochemical, rheological, bioactive compounds, microbiological, and sensory properties were evaluated over a storage period of 21 days at cold storage. Spirulina-fermented whey-based beverages with a mixture of lemon and peppermint juice increased the concentration of vitamins, minerals, antioxidants, and total phenolic compounds in the final product. The count of probiotic bacteria in all fermented beverage samples exceeded 7 log CFU/mL throughout storage, indicating that the fermented beverage kept its probiotic properties. The addition of 0.5 % Spirulina significantly improved the final product's structural qualities and sensory acceptance.

Selection of Starter from Decaying Oranges and Pineapple for Bioethanol Production

Screening of yeasts for bioethanol production is an important aspect of industrial microbiology and biotechnology. Optimal yeast nutrition also requires availability of nutrients allowing for growth and ethanol production and ability to withstand the increasing concentration of the medium during fermentation. This study seeks to use appropriate methods to isolate, characterize and identify yeasts isolates with essential attributes for bioethanol production. Microbiological and Physicochemical assessment of the isolated strains was carried out on yeast maintenance media for the determination of ethanol, temperature and salt tolerance ability, growth at different pH and temperature, chloramphenicol and nalidixic acid test, determination of killer toxins production capacity of yeast, nitrate and carbon assimilation and sugar fermentation tests were carried out to select the best starter for production.
 Fifteen yeasts were isolated belonging to the genera Saccharomyces, Candida, Rhodotorula, Kluvyreomyces, Trichosporon, Pichia. S. cerevisae and K. marxianus showed efficient physico-chemical attributes. Proximate analysis of fruits juice showed a moisture content between 81.83 – 86.37%, crude protein 1.33 – 2.00%, Ash 0.73 – 0.83%, carbohydrate 11.87 – 15.67% and Ether 0.1 – 0.5%. The total sugar ranged from 1.83 – 13.17, equal mixture of oranges and pineapple juice showed a sugar content of 15 which reduced during fermentation while the alcohol content increased. Organisms were able to tolerate a percentage of 4-30% ethanol content, tolerating 15% sodium chloride which is an index of osmotolerance. At higher concentration, growth reduced, organisms produced catalase, reduced nitrate and showed a variation in utilization of different sugars.
 At the end of the screening, S. cerevisiae and K. marxianus showed the best attribute essential for bioethanol production and were chosen as starters. The ability of the selected yeast isolates to produce Killer toxins against E. coli showed a negative result. Antibiotic sensitivity test was carried out on the selected yeast isolates using chloramphenicol and nalidixic and the two organisms were resistant to the antibiotics tested.
 The ability of the organisms to grow in changing environmental conditions and ethanol tolerance are attributes essential for production while Saccharomyces cerevisiae showed the highest attribute followed by Kluveromyces marxinus. This study concluded that Saccharomyces cerevisiae can be employed as starter in the industry for the production of bioethanol and in the conversion of agricultural waste to wealth.

A New Ready-to-Eat Product Based on Enzymatically Peeled 'Hernandina' Clementine Segments and Citrus Syrup.

Ready-to-eat fresh fruit have an increasing presence in international markets due to their convenience and health benefits. However, these products are highly perishable and efficient technologies to increase their shelf life are needed. In the present research, different citrus fruit species and cultivars from organic farming were assessed to obtain enzymatically peeled citrus segments. The best results in terms of segment quality were observed for 'Hernandina' clementine, which was chosen to make a new ready-to-eat product based on peeled citrus segments that were packaged in glass jars with a light syrup made of citrus juice and organic sugar cane. Different citrus juice mixtures were assayed and the most appreciated syrup, based on the sensory scores given by panellists, was that containing 50-50 (v/v) of 'Fino' lemon and 'Hernandina' clementine juices. In addition, different pasteurization treatments were assessed for their effects on conserving the safety, nutritional quality and sensory properties of the product during cold storage. The results show that pasteurization treatment at 50 °C for 45 min was sufficient to prevent microbial contamination with mesophilic and psychrophilic aerobic bacteria or yeast and mould and to maintain sensory properties until five weeks of storage at 4 °C. In addition, only a 10% reduction in vitamin C concentrations was observed in fresh-segments or syrup until the end of the storage period, showing that a high bioactive compound content and health benefits were conserved in the new ready-to-eat product after pasteurization and prolonged cold storage.