Mixture Of Juice Research Articles

Performance of yeast isolates in wine preparation from sugarcane-beet juice mixture

Performance of yeast isolates in wine preparation from sugarcane-beet juice mixture

Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure

This study evaluated the development of a juçara and Ubá mango juice mixture and the influence of pasteurization, high isostatic pressure (HIP) and the addition of a probiotic culture of Lactobacillus rhamnosus GG on the physicochemical, microbiological, functional and sensory characteristics of the products obtained. The pasteurized juices (82 °C/1 min) showed larger amounts of total phenolics, greater antioxidant capacity and lower lipid levels as compared to juice processed using HIP (600 MPa/5 min/25 °C). Juice with added L. rhamnosus GG differed with respect to pH, acidity and proteins as compared to those without, due to the fermentative action of the probiotic bacteria. The addition of L. rhamnosus GG to the juice did not affect its acceptance. The levels of L. rhamnosus above 108 CFU/mL during the 30 days of storage at 4 °C, demonstrate its viability in this product, which is potentially probiotic. In addition, consumers preferred the juice processed by HIP.

Peningkatan Umur Simpan Produk Ayam Kremes

Ayam kremes is one of specialty foods of Semarang City. Product of ayam kremes A located in Semarang is difficult to transport to a distant place due to short shelf life. It begins to emerge an odor after 10 hours. The objectives of this study were to determine the factors causing the problem and to improve the shelf life of the product. To solve the problem, a framework base on PDCA cycle was used. The activity was conducted in fives stages: identification of the real process in industry, analysis of the causing factors using Ishikawa diagram, improvement of production procedure, production trial using the new procedure, and organoleptic analysis. The results showed that the causes of the problem were unclean washing process, cross-contamination during carcass stabbing and unstandardized frying process. The new proposed procedures were improvement on washing process, removal of the carcass stabbing process, addition of soaking treatment to the chicken carcasses in a mixture of salt and lemon juice after a chicken carcass washed, and standarization of the frying process. The proposed procedure was able to extend the shelf life of ayam kremes A up to 72 hours.

Color Stability of Composites After Short-term Oral Simulation: An in vitro Study

Background:Although most of the studies investigated color stability of different restorative materials, evaluation of color stability of composites after immersion in multiple beverages in the same day by an in vitro oral simulation study is unclear.Objective:To assess color change of different restorative materials at the end of days 1, 14, and 30 of immersion in multiple liquid types to mimic the oral environment in vitro.Method:Ten disc-shaped specimens were made from each of four different resin composites (Filtek Z250, Voco x-tra base, Beautifil Flow Plus, Beautifil II). Baseline color value of each sample was measured using a spectrophotometer. Each composite was respectively immersed in coffee, an orange/pomegranate juice mixture, black tea, and a mouth rinse on the same day to mimic daily liquid consumption of individuals. Color measurements were taken after 1, 14, and 30 days by spectrophotometer and color change values were calculated. Statistical analyses were executed by one-way ANOVA/Tukey HSD and repeated-measures ANOVA.Results:All materials showed significant color change after 1, 14, and 30 days (P < 0.01) of immersion in liquids, with the lowest color alteration observed at the 1st day and the highest observed after the 30th day. Among the materials tested, at each time point (1, 14, and 30 days), the lowest color alteration was detected in Filtek Z250 and the highest color alteration was detected in Beautifil II.Conclusion:Color alteration of composite resins is affected by composite type and storage time. With the exception of 1 day of storage, color changes of all materials were substantial and clinically unacceptable.

Production of bioethanol from a mixture of agricultural feedstocks: Biofuels characterization

Bioethanol production from a mixture of agricultural feedstock was carried out in a batch fermenter. To study the effect of optimal mixture ratio of fruit juices (100% dates; 70% dates+30% grapes, 50% dates+50% grapes, 30% dates+70% grapes, 100% grapes) on ethanol yield (g ethanol/g sugar), different parameters have been monitored such as ethanol yield, total sugar, ammoniacal nitrogen, pH. It was found that the mixture of Mech Degla dates and grapes juices has the higher bioethanol concentration than that obtained from a single juice from one kind of fruit. Higher bioethanol production 155.5g/L at 72h was obtained when 30% dates juice was blended with 70% grapes juice. In such case, the higher initial sugar concentration is close to 228.34g/L, and the pH droped from 4.5 to 3.87. The Luedeking-Piret model was used to describe the bioethanol production. A good agreement was found between simulated and experimental data. The influence of some physical properties on the addition of ethanol to lead-free gasoline has been studied. It was found that the addition of 5% of ethanol, to lead-free gasoline raises the RON to around 96.4, that can improve its octane number by 2 points.

Sweet and Bitter Taste Perception of Women During Pregnancy

Changes in sweet and bitter taste perception during pregnancy have been reported in a limited number of studies leading, however, to inconclusive results. The current study aimed to investigate possible differences in perceived intensity and liking of sweetness and bitterness between pregnant and nonpregnant women. Forty-six pregnant and 45 nonpregnant women evaluated taste intensity and liking of five samples of each of four different products: two sweet (cake and apple + berry juice) and two bitter (salad and grapefruit juice). Product samples varied in sweetness and bitterness, respectively. Pregnant women completed also a self-administered questionnaire on changes in sweet and bitter taste perception due to pregnancy. Perceived intensity of sweetness and bitterness was not different between pregnant and nonpregnant women for any of the products. However, the liking of the least sweet apple + berry juice was significantly higher, and the optimal preferred sugar content was significantly lower in pregnant compared to nonpregnant women. With regards to self-report, pregnant women who reported higher sensitivity in sweet or bitter taste did not have significantly different intensity scores from those with no self-reported changes. The apple + berry juice sample highest in sugar content was liked less by pregnant women who reported higher sensitivity toward sweet taste compared to those who reported no change. This study provides evidence that pregnant women may prefer lower sugar content in a juice mixture compared to nonpregnant women. Future research should focus on the possible occurrence of this phenomenon in other beverages and foods, as well.

Modeling of gel layer transport during ultrafiltration of fruit juice with non-Newtonian fluid rheology

The rheology of fruit juice mixtures generally follows non-Newtonian behavior of power law form. The clarification of fruit juices by membrane separation illustrates an example of enhancing the shelf life of a real fruit juice by removing degradable components. However, the presence of high molecular weight proteins, pectins, polysaccharides, fibers, etc., tends to form gel over the membrane during filtration causing fouling and affecting its performance. The proposed model developed from the first principle boundary layer analysis, describes the physical mass transport phenomena and quantifies the various extents of fouling using different membrane materials and operating conditions. The model results are useful in understanding the complex solute–membrane interplay in fouling and can predict the effect of gel layer thickness on the process throughput.In this work, the model results were validated experimentally in clarification of blood orange juice in batch mode using two polysulphone (PS) membranes and polyacrylonitrile (PAN) membrane in hollow fiber configuration, with different molecular-weight-cut-off (MWCO). The results clearly indicated that PS membranes are more prone to fouling at higher pressures compared to PAN membrane. An increase in the feed flow rate had a significant effect in reducing the growth of gel layer mainly in PS membranes.

EN

The purpose of this study was to confirm or to deny the general opinion Benin people that the simultaneous consumption of dairy products, cow milk, yogurt (fermented cow's milk) with cashew apple juice is toxic to human and the animal. Histopathological examinations were performed on thirty Wistar rats consist of ten batches. Each batch is consisted of three rats. The first batch has served as a control and the remaining nine were treated differently. Cow milk, yogurt and cashew apple juice either alone or mixed with each others were administered to each rat at the rate of 2.0 ml / 200g of body weight. Histological observation of removed organs (stomach, liver and kidneys) within the treated batch showed that the organs of rats treated with cashew apple juice / cow milk /yogurt (respectively batch 2, 3, and 4) was not showing any structural abnormality. Similar types of findings were reported for the rat group treated with a mixture of juice and milk. However, it was reported that the juice-yogurt association has some action on the liver but it did affect the functioning or anatomy of other analyzed organs. It can be conclude that the juice and cow milk mixture are not toxic to animal cells, but the juice-yogurt mixture has some toxic effect on the liver cells only.

Incorrect statistical method in parallel-groups RCT led to unsubstantiated conclusions.

The article by Aiso et al. titled “Compared with the intake of commercial vegetable juice, the intake of fresh fruit and komatsuna (Brassica rapa L. var perviridis) juice mixture reduces serum cholesterol in middle-aged men: a randomized controlled pilot study” does not meet the expected standards of Lipids in Health and Disease. Although the article concludes that there are some significant benefits to their komatsuna juice mixture, these claims are not supported by the statistical analyses used. An incorrect procedure was used to compare the differences in two treatment groups over time, and a large number of outcomes were tested without correction; both issues are known to produce high rates of false positives, making the conclusions of the study unjustified. The study also fails to follow published journal standards regarding clinical trial registration and reporting.

Antioxidant Capacity of Binary and Ternary Mixtures of Orange, Grape, and Starfruit Juices

Background: The growing interest in new functional foods with special characteristics and health properties has led to the development of new beverages based on fruit juice mixtures. The proliferation of ready-to-drink beverages has driven the market to focus its interest on these products. The aim of this study was to evaluate the antioxidant capacity of mixtures formed by orange (Citrus sinensis L. var. Washington navel), grape (Vitis vinifera L. var. Lavallet Alfonso) and starfruit (Averrhoa carambola L. var. Golden Star) juices. Methods: Samples were prepared with different proportions of each juice according to simplex centroid mixture design (SCMD). The antioxidant capacity of each sample was determined by 2,2 - diphenyl -1 - picrylhydrazyl (DPPH) radical scavenging ability in vitro and expressed as the amount of sample needed to scavenge 50% of the DPPH (IC50). Results: The antioxidant capacity was higher in treatments of mixtures of these fruits than those who used pure juices, indicating binary mixtures of orange and starfruit juices and also ternary mixtures including grape juice in different proportion presents higher antioxidant capacity than pure juices. Conclusion: These results provide important information for the juice industry, an industry that could design mixtures of fruit juices instead of pure juice, with the intention to improve their functional properties.

Effect of Garlic and Lemon Juice Mixture on Lipid Profile and Some Cardiovascular Risk Factors in People 30-60 Years Old with Moderate Hyperlipidaemia: A Randomized Clinical Trial.

Background:This study was performed to effects of garlic and lemon juice mixture on lipid profile and some cardiovascular risk factors in people 30–60 years old with moderate hyperlipidemia.Methods:In a parallel-designed randomized controlled clinical trial, a total of 112 hyperlipidemic patients 30–60 years, were recruited from Isfahan Cardiovascular Research Center. People were selected and randomly divided into four groups. Control blood samples were taken and height, weight, and blood pressure were recorded. (1) Received 20 g of garlic daily, plus 1 tablespoon lemon juice, (2) received 20 g garlic daily, (3) received 1 tablespoon of lemon juice daily, and (4) did not receive garlic or lemon juice. A study technician was done the random allocations using a random numbers table. All participants presented 3 days of dietary records and 3 days of physical activity records during 8 weeks. Blood samples were obtained at study baseline and after 8 weeks of intervention.Results:Results showed a significant decrease in total cholesterol (changes from baseline: 40.8 ± 6.1, P < 0.001), low-density lipoprotein-cholesterol (29.8 ± 2.6, P < 0.001), and fibrinogen (111.4 ± 16.1, P < 0.001) in the Group 1, in comparison with other groups. A greater reduction in systolic and diastolic blood pressure was observed in Group 1 compared with the Groups 3 and 4 (37 ± 10, P = 0.01) (24 ± 1, P = 0.02); respectively. Furthermore, a great reduction in body mass index was observed in the mixed group compared with the lemon juice and control groups (1.6 ± 0.1, P = 0.04).Conclusions:Administration of garlic plus lemon juice resulted in an improvement in lipid levels, fibrinogen and blood pressure of patients with hyperlipidemia.

Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains.

Mixture of pomegranate juice and whey was evaluated as a potential substrate for production of a novel beverage by kefir grains. The effects of two different variables, fermentation, temperature (19 and 25°C) and kefir grain amount (5%w/v and 8%w/v), on total phenolic content (TPC) and antioxidant activities of beverage were examined during a fermentation time of 32h. TPC and antioxidant activities including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, reducing power, inhibition effect upon linoleic acid autoxidation and inhibition effect upon ascorbate autoxidation increased significantly (p < 0.05) during fermentation, but metal chelating effect showed no significant difference. The highest increases were observed when the temperature of 25°C and kefir grain amount of 8%w/v were applied. Results proved antioxidant activities of beverages were desirable and fermentation by kefir grains has the ability to enhance these antioxidant activities, as compared with unfermented beverage. Also pomegranate juice and whey were suitable media for producing a novel dairy-juice beverage.

ЗБАГАЧЕННЯ РАЦІОНУ ХАРЧУВАННЯ ЛЮДИНИ ФІЗІОЛОГІЧНО АКТИВНИМИ КОМПОНЕНТАМИ ЗА РАХУНОК СПОЖИВАННЯ СОКІВ ТА НАПОЇВ

The main condition of the normal functioning of a man’s boby is presence of the biologically active substances in a man’s food allowance. The aim of the given paper is obtaining of juice mixture (apple, carrot, beet, bleck-fruit ashberry) with оptimum content of physiologically active components. The review of literature sources has been made, the analysis of the chemical composition of fruit and vegetable and berry raw material has been carriden out. The adequate daily norms of vitamins and minerals consumption have been given. The table of optimum recipe of freshly squeezed juices mixture,which provides maximum daily demand of an organism in vitamins and маcro- and microelements, has been presented. The results, obtained by the method of linear programming, have shown optimum composition of the мixture: apple juice – 17,5 %, carrot juice – 31,6 %, beet juice – 31,7 %, black-fruit ashberry – 19,2 %.

Antioxidant and anti-ageing activities of citrus-based juice mixture

The production of excessive reactive oxygen species by exposure to oxidative stress and solar radiation are primary factors in skin damage. We examined the effects of a citrus-based juice mixture and its bioactive compounds on antioxidant and anti-ageing activities in human dermal fibroblasts and hairless mice via the regulation of antioxidant enzymes and the mitogen-activated protein kinase pathway. The citrus-based juice mixture reduced H2O2-induced cell damage and intracellular reactive oxygen species production in human dermal fibroblasts. Citrus-based juice mixture pretreatment suppressed the activation of the H2O2-mediated mitogen-activated protein kinase pathway by activating the expression of activator protein 1 and matrix metalloproteinases. Moreover, it increased the expression levels of antioxidant enzymes such as glutathione reductase, catalase and manganese superoxide dismutase. In addition, oral administration of the citrus-based juice mixture decreased skin thickness and wrinkle formation and increased collagen content on an ultraviolet light B-exposed hairless mouse. These results indicate that the citrus-based juice mixture is a potentially healthy beverage for the prevention of oxidative stress-induced premature skin ageing.

Unutulmak Üzere Olan Geleneksel Tatlımız: UĞUT

Uğut (wheatgrass marmalade / dessert) is a traditional Turkish food which is almost to be forgotten. It is produced in various regions of Turkey by boiling the mixture of wheatgrass juice, flour and water. The wheatgrass contains amino acids, protein, fiber, vitamins, minerals, and enzyme. It is reported that the wheatgrass has antioxidant, anticancer, anti-aging, laxative, diuretic and antibacterial effects due to its rich composition. Uğut is also a good source of carbohydrate because of its flour contents. In this article, the composition and production methods of Uğut were discussed.

Juices from non-typical edible fruits as health-promoting acidity regulators for food industry

The study verifies the possibility of application of juices from selected fruits characterized by the high antioxidant potential as natural acidity regulators with improved nutritional properties. The tested non-typical fruits included mirabelle plum, sea buckthorn and blue-berried honeysuckle. Beetroot juice whose pH is about 6.0 served as a model food product. Potentiometric titration was used to compare the efficacy of tested juices as acidity regulators with that of citric acid, a widely applied acidity regulator. The antioxidant activity of tested mixtures of juices was determined by spectrophotometric ABTS•+ (2,2-azinobis-(ethyl-2,3-dihydrobenzothiazoline-6-sulphonic acid) diammonium salt) test and their cytotoxic activity was assessed by MTT (thiazolyl blue tetrazolium bromide) test. The potentiometric titration revealed that the efficacy of the juices proposed as acidity regulators matched that of citric acid. Among the mixtures of beetroot juice and titrants studied, the addition of blue-berried honeysuckle juice ensured the highest antioxidant activity, followed by sea buckthorn and mirabelle plum juices. The same order was observed also for biological activity assessed in HT29 cells. The results of all tests confirmed that studied juices can successfully replace currently used acidity regulators, which may be of special interest in the case of functional foods.

Comparison of oxalate contents and recovery from two green juices prepared using a masticating juicer or a high speed blender

BackgroundJuicing is a popular health trend where green juice is prepared from a range of common vegetables. If spinach is included in the mix then the juice may contain significant quantities of oxalates and these are not safe to consume regularly in large amounts as they predispose some people to kidney stone formation. MethodsGreen juice, prepared from spinach and other common vegetables using a high speed blender that produced a juice containing all the original fiber of the processed raw vegetables, was compared with a juice produced using a masticating juicer, where the pulp containing most of the fiber was discarded in the process. The oxalate contents of both juices were measured using HPLC chromatography. ResultsTwo juices were prepared using each processing method, one juice contained a high level of spinach, which resulted in a juice containing high levels of total, soluble and insoluble oxalates; the other was a juice mixture made from the same combination of vegetables but containing half the level of spinach, which resulted in a juice containing considerably (P<0.001) lower levels of oxalates. Removal of the pulp fraction from the green vegetable juice had resulted in significantly (P<0.01) higher levels of oxalates in the remaining juices made from both levels of spinach. ConclusionGreen juices prepared using common vegetables can contain high levels of soluble oxalates, which will vary with the type and proportion of vegetables used and whether or not the pulp fraction was retained during processing.

Reactions of polyphenols in masticated apple fruit with nitrite under stomach simulating conditions: Formation of nitroso compounds and thiocyanate conjugates

By the ingestion of fresh apple fruit, it is masticated squeezing apple juice into the oral cavity and the juice is mixed with saliva. The mixture of saliva and apple juice is swallowed into the stomach where the pH is around 2. This paper deals with the reactions of polyphenols in the juice obtained by mastication of apple fruit with salivary nitrite under acidic conditions. The concentrations of catechins, procyanidins, and chlorogenic acid in the apple juice were approximately 55, 55, and 170μM, respectively, and the polyphenols were oxidized by salivary nitrite under conditions of the stomach. Rates of the oxidation increased in order chlorogenic acid<catechins<procyanidins. The oxidation of catechins and procyanidins resulted in the formation of the nitroso compounds, and the oxidation of chlorogenic acid resulted in the formation of the thiocyanate conjugate. The production of dinitroso compounds is proposed to be due to the addition of nitric oxide (NO) to radicals of catechins and procyanidins. As the mechanism of thiocyanate conjugate formation, reaction of o-quinone of chlorogenic acid with a salivary component thiocyanate is proposed, and the formation of the thiocyanate conjugate is discussed from the point of detoxification of chlorogenic acid quinone.

Evaluation of peach tolerance after one year of sublingual immunotherapy with LTP (Pru p 3) in allergic patients sensitises to food by LTPs

Methods Forty-six peach allergic patients confirmed as positive by skin test, ImmunoCAP IgE and/or a double-blind placebocontrolled food-challenge (DBPCFC) were included. After one year of treatment we evaluated peach tolerance with DBPCFC using 5, 40, and 120 g of fresh peach with a mixture of yogurt, orange juice, coffee dried, coconut, and oatmeal flakes. Placebo meals consisted of the same ingredients, without fresh apple.

About the Cover.

Next article FreeAbout the CoverPDFPDF PLUSFull Text Add to favoritesDownload CitationTrack CitationsPermissionsReprints Share onFacebookTwitterLinked InRedditEmailQR Code SectionsMoreCoverWhale sharks (Rhincodon typus) are the largest fish of any kind, and yet relatively little is known about their sensory ecology. Their sheer size makes them intractable subjects for experimental laboratory research, and manipulative studies in the field remain practically impossible. Developments in the public aquarium industry, however, mean that several collections of whale sharks are now available to the research community for investigations under at least quasicontrolled conditions.A compelling question about filter-feeding sharks is how they find suitable patches of food. Mechanisms suggested for the more typical predatory type of shark are less applicable in whale sharks, which feed on plankton. The surface suction-feeding illustrated in the cover image is the most common mode of feeding. During this behavior, the animal adopts a tail-down posture and the top jaw and, importantly, the nares protrude above the water surface where they may be exposed to volatilized chemical cues. Whale sharks have large olfactory lobes in the brain and well-developed nares, which suggests that chemical stimuli (smell or taste) may still play an important role.In seabirds, the volatile chemicals dimethylsulfide (DMS) and dimethylsulfoxide (DMSO) have been shown to initiate food-searching behavior through their positive correlation with plankton abundance and therefore forage fish abundance. In the experiment by A. Dove, described on pages 65–74, plumes of filtered krill extract and DMS were created in an aquarium to investigate whether these chemical cues may also operate in whale sharks. The Georgia Aquarium in Atlanta houses four whale sharks in a 6.3-million-gallon tank with thousands of other fish. The whale sharks responded most strongly to the krill juice mixture, but also showed significant behavioral responses to DMS alone, which suggests that this chemical may play a role in their feeding ecology. With a diverse known diet, however, it is unlikely that a single chemical mediates all feeding responses in whale sharks, and so the quest for deeper understanding of feeding behavior in the world's biggest fish continues.Credits: Photo, Alistair Dove, Georgia Aquarium; layout, Beth Liles, Marine Biological Laboratory. Next article DetailsFiguresReferencesCited by The Biological Bulletin Volume 228, Number 1February 2015 Published in association with the Marine Biological Laboratory Article DOIhttps://doi.org/10.1086/BBLv228n1cover © 2015 by Marine Biological Laboratory. All rights reserved.PDF download Crossref reports no articles citing this article.