Mango Juice Research Articles

Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage

SummaryThis study evaluated the composition of watermelon and mango juices fermented by Levilactobacillus (L.) brevis, Lacticaseibacillus (La.) casei and Pediococcus (P.) pentosaceus and subsequently simulated in vitro digestion and storage (4°C for 35 days). After fermentation (24 h), the microorganisms grew (~9 log CFU mL−1) and fermented watermelon (FWJ) and mango juice (FMJ) became more red and yellow, respectively. DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) and ABTS (2,2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid)) free radical scavenging capacities significantly increased in L. brevis and La. casei FMJ. After in vitro digestion, all the strains except La. casei in FMJ significantly decreased (P < 0.05), and P. pentosaceus survival was 2.4 and 4.5 times higher in FWJ and FMJ, respectively, than as pure culture. After storage, cell counts remained above 7 log CFU mL−1, and no changes in quality attributes, total phenolic content and antioxidant capacity were recorded in P. pentosaceus FMJ. Thus, watermelon and mango are suitable matrices for lactic acid bacteria.

Isolation and characterization of pectinase-producing bacteria (Serratia marcescens) from avocado peel waste for juice clarification

BackgroundBacterial pectinase is an enzyme that could be employed in numerous sectors to break down pectin polysaccharide compounds. The goal of this study is to find pectinase-producing bacteria in avocado peel waste and see if the pectinase enzyme produced can be used to make fruit juice clarification.ResultsThe researchers isolated four different bacterial strains from avocado peel waste samples. The potential two bacterial isolates that were identified as being Serratia marcescens and Lysinibacillus macrolides. Finally, the analysis of pectinase production and its application in fruit juice clarification were performed using one of the bacterial strains of Serratia marcescens. The clear apple, lemon, and mango juices were further processed to assess each juice's properties. The highest antioxidant activity was recorded in lemon juice samples. The lemon juice showed the highest total titratable acidity and total phenol content. Apple juices contained the highest total soluble solids, reducing sugar content, and viscosity and the mango juices have the maximum pH value recorded.ConclusionsThe pectinase isolated from the bacterium Serratia marcescens could clear fruit juices. This pectinase needs to be studied more to make sure it works better in the fruit industry and other businesses.

Fluorescence and UV/visible spectroscopic investigation of orange and mango fruit juice quality in case of Adama Town.

Extracted Mango and Orange juices were investigated by using spectroscopic techniques such as UV/Visible and Fluorescence. Three portions of samples (fresh juice) were stored at 22 °C for eight days, stored in a water bath and heated at 40 °C, 60 °C, and 80 °C for ten minutes. The highest wavelengths (455 nm) were observed from the UV/Vis results for fresh Mango juices, while 270 nm and 460 nm were observed for stored Mango juices. Furthermore, wavelengths of 320 nm were observed in heat-treated mango juice (40 °C). No absorption peaks were observed at 60 °C and 80 °C due to temperature effects. Absorption peaks of fresh fruit were observed at 330 nm and 390 nm, while 260 nm and 320 nm reflect stored orange juices absorptions peaks. From heat-treated stored (40 °C and 60 °C) samples, 320 nm and 260 nm absorption peaks were observed, respectively. Wavelength observed (454 nm, 540 nm & 700 nm) peaks represent the fresh mango juice spectra, while 460 nm and 700 nm are for stored Mango juices. The peaks observed in the region of 400–500 nm and at 700 nm represent heat-treated mango juices at 40 °C. Heat stored Mango juices (60 °C & 80 °C) have peaks at 700 nm. Peaks observed at 700 nm, 500 nm, and 455 nm reflect fresh orange juice, while 460–500 nm and 700 nm represent the emission spectra of the samples. The stored orange juice peaks at 460–500 nm and at 700 nm, but heated-stored orange juice peaks only at 700 nm. The pH values for orange and mango juices were 3.52–3.73 and 4.02–4.72, respectively.

Total fructose, total glucose and benzoic acid contents in commercially available fruit nectars in Anuradhapura town area, Sri Lanka

High intake of total fructose, total glucose and benzoic acid can cause many adverse health effects. Most commercially available fruit juice and nectar brands in Sri Lanka are not claimed on the label about the levels of fructose, glucose and benzoic acid in the products. Available brands of fruit juices [Mixed Fruit Juice (MFJ) and Mango Juice (MJ)] and fruit nectars [Mixed Fruit Nectar (MFN) and Mango Nectar (MN)] were selected through a pre-validated questionnaire. Seven brands of MN and MFN were identified as mostly consumed and there was a significant difference (p<0.05) in the total fructose and total glucose levels among the brands. Total fructose of MN and MFN was in the range of 28.54 ± 3.03 gl-1 to 60.28 ± 5.04 gl-1 and 30.46 ± 8.56 gl-1 to 62.47 ± 9.27 gl-1 respectively. Total glucose content of MN was in the range of 17.49 ± 5.39 gl-1 to 41.87 ± 2.11 gl-1 and for MFN from 29.29 ± 4.34 gl-1 to 85.71 ± 5.64 gl-1. Total fructose in MJ and MFJ were in the range of 32.28 ± 0.86 gl-1 to 37.66 ± 0.55 gl-1 and 33.14 ± 0.87 gl-1 to 36.81 ± 1.81 gl-1 respectively. Three, out of the four brands of MN and MFN contained benzoic acid. One brand of MN and one brand of MFN had exceeded the permitted level (120 mg/l) of benzoic acid. Benzoic acid was present in two, out of three brands of MJ and MFJ. It can be concluded that there is a variation in total fructose, total glucose and benzoic acid contents in fruit nectars and juices available for sale in Anuradhapura town area. However, some brands have violated the Sri Lanka food regulations.

Effect of incorporating orange fiber and mango juice on survival of Lactobacillus Casei, physicochemical and sensory properties of synbiotic apple juice

Effect of incorporating orange fiber and mango juice on survival of Lactobacillus Casei, physicochemical and sensory properties of synbiotic apple juice

Inactivation kinetics of Salmonella enterica serovar Typhimurium NCTC 12023 in Chokanan mango (Mangifera indica L.) fruit juice by aqueous ozone treatment

Food processing industries worldwide focus on maintaining and enhancing food quality and security, particularly microbial food safety, to fulfil customer requirements. This study examined the efficacy of aqueous ozone on the inactivation of Salmonella enterica serovar Typhimurium NCTC 12023 in Chokanan mango juice (MJ) diluted with distilled water (DW) ratios (100MJ:0DW, 75MJ:25DW, and 50MJ:50DW). The inoculated MJ samples were treated at 10, 20, 30, and 40 mins with ozone doses 0.33, 0.67, 1.00, and 1.33 mg/mL. The results showed that the Bx values and mango pulp presence in the various MJ samples interfered with the S. enterica ser. Typhimurium disinfection activity by ozone. The S. enterica ser. Typhimurium inactivation and the survival curves’ concavity are more reliably measured in the kinetic Weibull model. Validation of the Weibull model produced coefficient determination (R 2 ) of 0.94–0.99, RSME of 0.1 to 0.4, bias and accuracy factor of 0.7 to 1.4, and shape parameter p<1. A fast inactivation rate for 5-log reduction of S. enterica ser. Typhimurium was observed in 50MJ:50DW sample (24.82 mins, 0.82 mg/mL) and in 75MJ:25DW sample (28.39 mins, 0.95 mg/mL), respectively. However, in the 100MJ:0DW sample, the 5-log reduction was achieved at 36.39 min with an ozone dose of 1.20 mg/mL. Nevertheless, this study’s ozone dose range from 0.33 mg/mL to 1.33 mg/mL with a treatment time of 10 to 40 mins has proven to lower and achieved a 5-log reduction of S. enterica ser. Typhimurium in all MJ samples

Positive Influences of Ohmicsonication on Phytochemical Profile and Storage Stability of Not-from-Concentrate Mango Juice.

Processing technique and storage conditions are the main factors that affect the phytochemical profile of Not-from-Concentrate (NFC) juice, which could decrease the nutritional and bioactive properties of the corresponding juice. The aim of this study was to evaluate the quality changes that occurred in NFC mango juice after Ohmicsonication (OS) and during storage in comparison to other processing methods such as sonication (S), thermosonication (TS), ohmic heating (OH), and conventional heating (CH). Quality attributes such as polyphenoloxidase (PPO) and pectinmethylesterase (PME) activities, ascorbic acid and hydroxymethyl furfural (HMF) contents, total phenolics, total flavonoids, total carotenoids, electric conductivity, color values and microbial load (total plate count, mold, yeast, and psychrophilic bacteria) were examined. OS and OH treatments demonstrated the highest inactivation of PPO (100%), while CH and TS displaying inhibitions 89% and 90%, respectively and only S treatment exhibited insufficient inactivation of both PPO and microbial load. However, the inhibition of PME followed the order OS (96.5%) > OH (94.9%) > TS (92.5%) > CH (88.5%). The best treatment, with the highest retention of phytochemical contents (ascorbic acid, total carotenoids, antioxidant activity, total flavonoids, and total phenolic content) for NFC mango juice and during storage was obtained with OS treated samples compared to other treatments (in the order from the lowest to highest percentage, OS < OH < TS < CH). Consequently, the results indicated that OS could be applied as a new mild thermal treatment in the production of mango juice with improved quality properties of stored NFC mango juice.

Field Response of Tephritid Fruit Flies (Diptera) to Fruit Juice of Some Botanicals and Implications for Bio-Rationale Pest Management in Sudan

Fruit flies belonging to the order Tephritidae are the most notorious pests that attack various fruit and vegetable species, causing severe economic losses. Guava orchards at Elfaki Hashim; North of Khartoum, (Khartoum State) and Elsawagi Elgenobia (Kassala State) in the middle and east of Sudan respectively were selected to assess the response of some Tephritids to water extracts (WE) of mango, guava, apple, cucumber, and ready-made juice of mango (Crystal®; Crystal Industrial Co. Ltd, Araak Group; crystal@araak.com) against Torula yeast (a standard fruit fly attractant) and water (control) baited in locally made traps. The trial was performed as Randomized Complete Block Design (RCBD) replicated 3 times for 5 consecutive weeks at each site. Highly significant differences were recorded between attractants and the interaction between attractants and times (weeks) on trapping different species of fruit flies. Five species of fruit flies; Ceratitis capitata, Bactrocera dorsalis, Zeugodacus cucurbitae, Ceratitis cosyra, and Ceratitis quinaria, were found to respond positively to all tested materials at both sites. The greatest number of C. capitata flies was caught by traps equipped with ready-made Crystal® mango juice at the Elfaki Hashim site. The mean number of B. dorsalis attracted to the WEs of mango and guava at Elsawagi Elgenobia site was statistically identical to that of the same species lured to Torula yeast, 83.7, 70.3, and 111.5 flies /trap/week, respectively. Attractants extracted from botanicals are cost-free and easily prepared by farmers for mass trapping of fruit flies. More studies regarding active ingredients, doses, and the number of traps utilized per area should be considered.

Slicing the fruit five ways: An economic, social, and environmental assessment of five mango food supply chains in Burkina Faso

Food supply chains (FSCs) not only need to be competitive, but increasingly face scarce resources and societal pressure for sustainable development. This paper assesses the economic, social, and environmental sustainability of five different FSCs that are all competing for the same primary product. We used the value chain methodology for the economic sustainability, life cycle assessment for the analysis of environmental sustainability, and a scoring approach for social sustainability. We applied these methodologies to five FSCs competing for mangoes in Burkina Faso: 1) the FSC of fresh mangoes exported (by boat or by plane) to the European Union, 2) the FSC of fresh mangoes exported to continental Africa, 3) the FSC of dried mangoes exported to Europe, 4) the FSC of mango juice and puree, and 5), the FSC of fresh mangoes consumed in Burkina Faso. For each FSC, we considered: 1) the added value per kilogramme; 2) male and female employment; 3) the contribution to the national economy; 4) working conditions; 5) the contribution to household food and nutritional security; 6) damage to human health per added value, 7) damage to ecosystems per added value, and 8) increased resource scarcity per added value. None of the FSCs obtained a perfect score. The domestic FSC had the best sustainability indicators and the African FSC distributed the highest share of added value to farmers. The number of middlemen, the operating costs, the trade value of the mangoes, and bargaining power, are the main factors affecting the distribution of the added value. The informal sector is a major factor that affects the social assessment through access to land and to most social rights. Distance and transport technology are the main factors that affect the environmental sustainability. Our results will help improve benchmarking of FSCs in a sustainability framework, targeting of private funding investment, and policy support for sustainable development.

Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation.

The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars (‘Peach’, ‘Sabre’ and ‘Tommy Atkins’) were investigated. Fermented and unfermented MJ were evaluated for LAB growth, physicochemical parameters, volatile compounds, antioxidants activities (DPPH, ABTS, FRAP methods), total phenolic content (TPC) and sensory properties. The unfermented juices served as a control. Twenty-four-hour fermentation was ideal for MJ based on LAB growth profiles. Generally, titratable acidity, TPC, FRAP, DPPH and ABTS scavenging activities significantly increased with fermentation by the L75 strain and were highest in the L75-fermented ‘Sabre’ MJ, while L75-fermented ‘Peach’ MJ had higher ABTS activity (p < 0.05). In contrast, the L56 strain enhanced β-carotene retention, with improved colour properties in L56-fermented ‘Peach’ MJ. Fermentation with L75 in ‘Sabre’ and ‘Peach’ MJ aided the synthesis of new volatile compounds (alcohols, esters, ketones and aldehydes). A PLS-DA scatter plot showed two clusters separating the ‘Peach’ and ‘Sabre’ mango juice fermented with L75 from the rest. Based on the variable importance of the projection value (VIP) scores, pentadecane, 8-hexyl and butyl isobutyrate were shown as marker candidates to distinguish ‘Peach’ and ‘Sabre’ MJ fermented with L75 from the other treatments, whereas ethyl octanoate and isobutyl acetate differentiated the ‘Sabre’ MJ fermented with L75 from the other treatments. ‘Sabre’ and ‘Peach’ MJ fermented with L75 and L56 could provide antioxidants, meeting the recommended daily requirements for ascorbic acid and carotenoids in adults and teenagers. Hence, lactic acid fermentation of these local cultivars is a way to benefit consumers.

Formulation, Processing and Characterization of Fermented Probiotic Mango Juice Using Selected Starter Cultures

Probiotics are live microorganisms added to food products to confer health benefits such as gut health, cancer protection and improved immunity when consumed. Fruits juices are considered as potential channels for delivering probiotics as they contain essential nutrients and low pH suitable for the growth of probiotics. The study was undertaken to formulate, process and characterize fermented probiotic mango fruit juice using three different mixed lactic acid bacteria cultures: Abt-5® culture (Streptococcus thermophillus, Bifidobacterium and Lactobacillus acidophilus); Fiti® culture (Lactobacillus rhamnosus GR-1) and Yo-mix® culture (Streptoc.occus thermophillus and Lactobacillus delbruikii ssp bulgaricus). The viability of the cultures was also assessed. The mango juice was formulated using mango pulp to water ratios of 100:0, 25:75, 50:50 and 75:25 (v/v) and adjusted to 17° brix by adding cane sugar. The formulated mango juices were pasteurized at 90 °C for 1 minute and cooled to 10 °C. Sensory evaluation was carried out to determine the most preferred formulation of the fruit juice before fermentation. The preferred mango juice samples were cooled to 402 °C and incubated with the three different mixed bacteria cultures (1 g/l) for 0, 12, 16, 24, 36, 48 and 72 hours. The final product stored at 4 °C. Analysis for sensory evaluation, culture viability, pH, total soluble solids (TSS) and total titratable acidity (TTA) was done. The 50:50 ([mango pulp: water) mango fruit juice formulation was significantly different (p&lt;0.05) from the other samples in consistency and was rated the best in overall acceptability. There was general increase in cell count in all cultures with mango juice fermented with Lactobacillus rhamnosus GR-1 for 48 hours recording the highest viable cell count of log10 9.14 CFU/ml. Highest pH decrease was observed in 50:50 formulation with significant (p&lt;0.05) increase in TTA from 0.15% to 0.69% using Lactobacillus rhamnosus GR-1 within 72 hours. Subsequently, the TSS decreased from 17° brix to 14.47° brix. The study showed that the three mixed were able to utilize nutrients present in the formulated mango juice during fermentation as demonstrated by decrease in pH and TSS. The study therefore recommends that further research should be done on the probiotic fermented mango juice to determine the change in physco-chemical characteristics and culture viability during storage.

Evaluation of nutritive value of different fruit juices available in local market of Bangladesh

The study was conducted to know the nutritive values of different types of branded fruit juices, namely orange juice, guava juice, mixed fruit juice and five types of mango juices collected from the local markets of Chattogram. The moisture content was determined by the conventional physical method. The pH, Total Soluble Solids (TSS) was determined using a pH meter and refracto meter, respectively. Fat and protein was determined by the methods of Floch and Kjeldahl method, respectively. Vitamin C, acidity and sugar content were determined by conventional chemical methods. The fruit juices contain higher amount of moisture ranged from 83.20% to 89.30% on fresh weight basis. It was observed that the fruit juices were slightly acidic in nature, having pH ranged from 3.6 to 4.1. The TSS content of fruit juices ranged from 10.5 to 15.47%. Fat present in the juices are in small amount (0.025 to 0.091%). The vitamin C content of fruit juices was varied from 20mg to 60mg per 100 g of sample. Protein content of different types of juices was 0.92 mg to 1.14mg per 100g sample. Ash content of juices ranged from 0.050 to 0.093mg per 100g sample. Overall, these fruit juices showed a significance difference on the nutritive value for that we can vary these fruit juices on our purposes.

Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices.

Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus plantarum subsp. plantarum (MLP), Lacticaseibacillus rhamnosus (MLR), Lacticaseibacillus casei (MLC), Levilactobacillus brevis (MLB), and Pediococcus pentosaceus (MPP). Volatile compounds were sorbed using headspace solid phase microextraction, separated, and identified with gas chromatography-mass spectrometry. Forty-four (44) volatile compounds were identified. The control, MPP, and MLB had higher amounts of ethyl acetate, ethyl butyrate, 2-hexenal, 2,6-nonadienal, 2,2-dimethylpropanal, β-selinene, γ-gurjunene, α-copaene, and δ-cadinene, while MLC, MLP, and MLR had higher amounts of 2,3-butanedione and a cyclic hydrocarbon derivate. Consumers (n = 80) assessed their overall liking and characterized sensory attributes (appearance, color, aroma, flavor, consistency, acidity, and sweetness) using check-all-that-apply, and penalty analysis (just-about-right). Overall liking was associated with ‘mango color’, ‘pulp’, ‘mango aroma’, ‘sweet’, ‘natural taste’, and ‘mango flavor’ that described the control, MLB, MLC and MPP. Juices MLR and MLP were described as ‘bitter’, ‘sour’, ‘aftertaste’, and ‘off-flavor’. Multivariate analysis revealed relationships between the volatile compounds, mango juices fermented by different lactic acid bacteria, and sensory characteristics. Thus, the type of lactic acid bacteria strains determined the volatile and sensory profile of mango juices.

Assessment of mango and carrot juices as West African Dwarf ram semen extender at room temperature

Quality and affordable semen extenders are essential for successful artificial insemination. Extenders from natural sources have been found to be effective and affordable. Using two matured West African Dwarf rams (18.67±1.45kg), the effectiveness of graded mixtures of mango and carrot juices (100% Mango (M), 100% Carrot (C) 90%M10%C, 70%M30%C, 50%M50%C, 30%M70%C and 10%M90%C), and conventional egg yolk citrate (EYC) as ram semen extender was studied. Each diluent was constituted in five aliquots using standard methods and pH determined electronically. Semen collection in three trials using electro-ejaculator method was followed by evaluation for colour, volume, pre-extended sperm motility, concentration, percentage liveability and morphological normality. Thereafter, semen were extended with different diluents by adding 0.2ml of semen to 7.5ml of diluents. Immediately, hourly evaluation for sperm motility from zero to eight hours then twenty-four hours post-extension was done. Diluents revealed in the study as the most effective semen extender were subjected to proximate analyses. The pH of the diluents ranged from 4.56±0.11 (70%M30%C) to 6.40± 0.14 (90%C10%M). The mean ejaculate volume was 0.8±0.00ml while colour observed was creamy. The pre-extended mean spermatozoa motility, morphological abnormality, percentage liveability and concentration were 94.5±4.5%, 7.0±2.83%, 88.75±2.5% and 0.3×109 sperm cell/ml respectively. Spermatozoa motility declined progressively in all the diluents from 0-24hours post-extension. The decline was observed to be significantly rapid (p≤0.05) in 100%Carrot diluent from 94±2.4% at zero hour to 0% at three hours post extension. Only diluents 90%M10%C, 100%M and Egg Yolk Citrate provided sperm motility score of 30% and above at eight hours post extension. Proximate analyses of 90%M10%C and 100%M revealed presence of essential minerals which are found to be naturally occurring in ram ejaculate. The work established that mixture of mango and carrot (90%M10%C) and 100% mango juices could be used as a suitable semen extender in preserving West African Ram semen at room temperature.

Chemometrics-Based Aroma Discrimination of 14 Egyptian Mango Fruits of Different Cultivars and Origins, and Their Response to Probiotics Analyzed via SPME Coupled to GC-MS.

The present study investigated the volatile organic compounds (VOCs) in 14 Egyptian mango specimens collected from three different regions and of different cultivars (cvs). VOCs were extracted via solid-phase microextraction, followed by gas chromatography–mass spectrometry analysis. The results obtained for sesquiterpene hydrocarbons’ qualitative abundance were represented by 28 peaks, whereas monoterpene hydrocarbons amounted for the highest levels in most of the mango cvs. Multivariate data analyses were employed for sample classification and identification of markers. Unsupervised principal component analysis revealed that “zebdia” cv from the three origins combined together being enriched in terpinolene. Moreover, supervised orthogonal partial least square-discriminant analysis identified β-terpinene and (Z)-geranylacetone in the premium “awees” cv. The impact of probiotic bacteria on mango juice aroma was further assessed revealing no potential changes in the composition. This study provides the first comprehensive insights into Egyptian mango aroma and reveals that the cv type overcomes the geographical origin in their aroma profile.

Enhancement of norisoprenoid and acetoin production for improving the aroma of fermented mango juice by Bacillus subtilis-HNU-B3

Mango juice (MJ) has high nutritional value and decent flavor. However, its aroma could be easily changed by heat treatment during processing, which affects its acceptability and quality. In this study, Bacillus subtilis-HNU-B3 that could transfer carotenoid, was obtained from orchard soil to improve the aroma of fermented mango juice (FMJ). Compared with MJ, the organic acid content of FMJ by B. subtilis-HNU-B3 was significantly changed, and the contents of succinic acid and malic acid were increased to 3.68 mg/mL and 2.04 mg/mL, respectively. Moreover, volatile compounds identified by headspace solid-phase micro-extraction gas-phase mass spectrometry in FMJ were norisoprenoid and acetoin, accounting for 51.52 % of the total volatile substances. In addition, B. subtilis-HNU-B3 fermentation significantly increased the antioxidant capacity and total phenol contents of MJ, and the activity of carotenoid cleavage dioxygenase was 188 U/L. In conclusion, the aroma of FMJ could be improved by B. subtilis-HNU-B3 through increasing the content of norisoprenoid and acetoin. Our results provide theatrical support for Bacillus subtilis to improve the aroma quality of FMJ.

Production Process of a Nutritional Drink from Mango (Mangifera indica)

The aim of study was to determine optimal formulation and microwave parameter to pasteurize mango juice products to maintain the most nutrients and organoleptic level. Raw material and drinking product were assessed for properties including vitamin C content (mg/100ml), total polyphenol content (mgGAE/100ml) and antioxidant activity (% free radical scavenging ability). Besides, factors influencing the quality of mango juice including material to water ratio (w/w), material to syrup ratio (w/w), citric acid content (w/w), microware power (watt) and microware time (minutes) was examined. As a results, the mango:water dilution ratio as 1:2 (w/w); rate of mango:syrup as 1:2 (w/w); citric acid content as 0.3% (w/w); microwave power as 400 watt and microwave time of 3 minutes were suitable for achieving product with good nutritional and sensory quality. At these conditions, vitamin C content was 8.42 mg/100ml, total polyphenol content was 47.543 mgGAE/100ml, and DPPH free radical activity was 11.191%. The results also justified the role of mango as a new ingredient in beverage industry and suggested using microwave to pasteurize as an appropriate method for manufacturing drinking products from fruit.

Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage.

Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 μg/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuum-packed chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.

Polygalacturonase from Aspergillus japonicus (PGAj): Enzyme production using low-cost carbon source, biochemical properties and application in clarification of fruit juices

Aspergillus japonicus polygalacturonase (PGAj) was produced using passion fruit peel, a residue from the agricultural and juice industries, as a low-cost carbon source. The biochemical properties of the enzyme and its application in the clarification of fruit juices were investigated. The maximum PGAj production was obtained using solid state fermentation (SSF) in 48 h (227.75 ± 13.1 U). PGAj was purified in two chromatography steps with a specific activity of 7.9 U/mg protein, 2.9 -fold purification, and 81% final yield, exhibiting a molecular weight about 40 kDa. The optimal pH and temperature for PGAj activity were pH 4.0 and 55 °C, respectively. Moreover, the PGAj enzyme retained up to 90% of its initial activity for 4 h at pH 4.0, 5.0 and 6.0. The enzyme maintained 83% residual activity after 20 min at 50 °C. PGAj best preferred citrus pectin (8.45 ± 1.6 U/mg protein) as substrate. The best results for juice clarification using 3 U/mL PGAj were obtained with the pulp of Palmer and Tommy mango varieties, white guava, banana, and apple, with increases of 65%, 41%, 40%, 11%, and 9.4% in transmittance values, respectively, compared to the control. This was superior to that obtained using commercial pectinase for some of the pulps, as 49% and 21% for Palmer and Tommy mango pulps, respectively. Thus, PGAj may be suitable for application as a clarifying agent in the fruit juice industry. • Polygalacturonase (PGAj) was produced using a low-cost carbon source (passion fruit peel). • PGAj was obtained in 48 h solid state fermentation (SSF). • Better clarification of mango juice achieved with PGAj than with commercial pectinase.

Tracing the Pulp Adulterant of Sweet Pumpkin in Industrially Processed Mango Juice Items: A Simplex Pcr-Based Approach by Targeting the Chloroplast Ycf1 Gene Fragment

Tracing the Pulp Adulterant of Sweet Pumpkin in Industrially Processed Mango Juice Items: A Simplex Pcr-Based Approach by Targeting the Chloroplast Ycf1 Gene Fragment