Natural Apple Juice Research Articles

Effect of Sucrosomial® Iron and Iron Drop Diluted with Natural Fruit Juice on Microhardness of Primary Enamel.

Objectives: Considering the high prevalence of consumption of iron drops, and the resultant reduction in microhardness of primary enamel, this in vitro study aimed to assess the effects of Sucrosomial® iron and iron drop diluted with natural fruit juice on microhardness of primary enamel. Materials and Methods: This in vitro, experimental study evaluated 45 extracted sound primary anterior teeth, that were randomly assigned to three groups (n=15) of Sideral, Irofant, and Irofant + natural apple juice. The titratable acidity and pH of solutions were measured. After measuring the baseline microhardness by a Vickers hardness tester, the teeth in the three groups were exposed to the respective iron drop solutions at 37°C for 5 minutes. They were then rinsed with distilled water, and their secondary microhardness was measured. Data were analyzed using the dependent Student t-test, ANOVA, and ANCOVA (alpha=0.05). Results: Irofant had the lowest pH and the highest titratable acidity among the tested solutions. A reduction in enamel microhardness occurred in all groups after exposure to iron drops (P=0.0001). The reduction in microhardness was significantly greater in Irofant group compared with Irofant + natural apple juice (P=0.0001). Also, the reduction in microhardness was significantly greater in Irofant + natural apple juice compared with Sideral iron drop group (P=0.0001). Conclusion: Sideral iron drop with Sucrosomial iron has minimal adverse effect on microhardness of primary enamel. Also, dilution of iron drops with natural apple juice can be suggested as an effective strategy to decrease their adverse effects on microhardness of primary enamel.

THE BACTERIOLOGY OF SELECTED PACKED FRUIT JUICES MARKETED IN BENIN CITY, EDO STATE, NIGERIA

Microbiological studies were carried out on 4 selected samples of packed fruit juices namely Dansa Classic Pineapple juice (P1), 5 alive citrus juice (P2), Chivita active juice (P3) and frutta natural apple juice (P4). These were cultured on various media; Mac Conkey agar, Blood agar, Mannitol salt agar and Nutrient agar. Biochemical tests and Gram staining were further employed for proper identification of isolates. Bacterial counts from each fruit juices were carried out at 4oC and room temperature (28oC) after 2 days intervals within a period of 12 days. There were no growth from the juice samples between days 0 and 9. However, Staphyloccocus aureus and Bacillus subtilis were isolated from the pineapple juice. These isolates were further subjected to antibiotic susceptibility tests using agar diffusion method. Both isolates were sensitive to Rocephin, Perfloxacin, Cyprofloxacin, Streptomycin, and Erythromycin. Growth in pineapple juice at day 12 likely resulted from contamination during storage and sampling. We conclude that the studies that fruit juices marketed in Benin City were especially sterile and suitable for human consumption

Synthesis of carbon quantum dots from apple juice and graphite: investigation of fluorescence and structural properties and use as an electrochemical sensor for measuring Letrozole

In this study, hydrothermal method was used to prepare carbon quantum dots from the natural apple juice and electrochemical synthesis method was used to prepare carbon quantum dots from graphite. The effect of synthesis type and current intensity on fluorescence and structural properties of the prepared carbon quantum dots was investigated. TEM and FTIR techniques were used for chemical and morphological study of carbon quantum dots. The synthesized carbon quantum dots were used for modification of the surface of the glassy carbon electrode and were used as an electrochemical sensor to measure Letrozole. According to the results, the sizes of apple juice-based carbon quantum dots were 5–10 nm and the sizes of graphite-based carbon quantum dots were 1–5 nm. With the increase and the intensity of the applied current in the electrochemical synthesis method, the particle size became larger and their fluorescence intensity decreased. The FTIR results confirmed the synthesis of the carbon quantum dots and the corresponding functional groups. Modified electrodes with a variety of carbon quantum dots showed a good response to Letrozole. The prepared sensor showed a good selectivity for Letrozole compared to similar drug (Clomifene). The sensitivity of the optimal sensor to Letrozole was 0.111 (A/M) while to Clomifene drug was 0.041 (A/M). The sensor was able to measure Letrozole in the concentration range of 1–12 × 5−5 M and the detection limit was 1.85 × 5−5 M. The results showed that the designed sensor with the appropriate recovery percentage can measure Letrozole in real drug samples.

Concentration of fruit juice aroma compound from model multicomponent solution and natural apple juice hydrolate: Optimization and modeling by design of experiment

AbstractThis study presents aroma compounds separation from a model multicomponent solution as well as natural apple juice hydrolate by pervaporation (PV). Response surface methodology (RSM) was used to determine the influence of the operating parameters on membrane separation performance. The experiments were planned in accordance with the Box–Behnken design for such three input variables as temperature, feed flow rate, and the concentration of aroma compounds in the feed. For the enrichment factor as the system response, the optimal values of independent variables amounted to respectively T = 60 °C, Q = 1.30 dm3/min, and C = 0.5 wt %. For these conditions, the enrichment factor was predicted to be 87.56. In the last step, PV of apple juice hydrolate was performed under optimal conditions as determined through RSM for a multicomponent system. Optimal conditions determined by RSM for the model solution allowed for getting satisfactory effectiveness of PV of real fruit juice hydrolate.Practical ApplicationsAroma compounds of natural origin have nowadays become a precious commodity, due to a growing awareness on the part of the customers who are concerned with the quality and origin of the goods they purchase. Manufacturers are on the lookout for new production techniques that can reduce energy, natural resources or reagents consumption. Pervaporation (PV) ranks among such techniques, thanks to mild process conditions, low energy consumption, modular apparatus, and high effectiveness as compared to the commonly applied thermic processes or extractions with solvents. The current study investigates mathematical modeling of PV in order to determine optimal process parameters for separation experiments of aroma compounds from multicomponent aqueous systems as well as apple juice hydrolate. So far, RSM coupled with Box–Behnken design has not been applied for PV optimization of aroma compounds from multicomponent aqueous solutions. Additionally, PV has not yet been applied in the concentration of apple juice hydrolate.

Production of pectinases for quality apple juice through fermentation of orange pomace.

Production of pectinases by Aspergillus niger was successfully carried out through solid state fermentation. Orange pomace was used as substrate to produce pectinases using a wild type of A. niger isolated from a rotten orange texture. Some of the important parameters affecting exo- and endo-pectinases activities such as temperature, moisture, C/N ratio were optimized. The results indicated that the produced pectinases exhibited maximum activity in temperature range of 45-55°C and the maximum enzyme productivity occurred at 70% moisture content and C/N ratio of 10. The enzyme kinetic was studied using Michaelis-Menten and Logistic model and the equation were fitted to experimental data for both exo- and endo-pectinases activities. In evaluation of kinetic model, it was found that Monod model presented perfectly fitted with experimental data. Monod kinetic parameters [Formula: see text] for exo-pectinase activities were [Formula: see text] mM, respectively. The Monod kinetic parameters [Formula: see text] for endo-pectinase activity were [Formula: see text] and [Formula: see text] respectively. Finally, the performances of the produced pectinases were evaluated on natural apple juice. It was confirmed that concentration of soluble sugar, clarity and viscosity of the juice and the yield of extracted juice were significantly improved by the enzymatic hydrolysis activity of pectinases.

Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies

SummaryThis work evaluates consumers' perception of apple juice processed by high pressure processing (HPP) and pulsed electric field (PEF) compared with thermal processing. As a case study, young Chinese immigrants living in New Zealand were selected. Targeting a broad understanding of process impact, three industrially relevant apple cultivars (New Zealand Jazz, Rose and Granny Smith) were chosen. The consumer study was performed using napping with ultra‐flash profiling technique (n = 38). The process impact on sensory perception seems to vary among the investigated apple cultivars. For Jazz and Granny Smith apple cultivars, PEF‐ and HPP‐treated juices are perceived as fresh, natural, sweet and balanced flavour. For Rose apple cultivar, however PEF‐processed juices appear to be perceived as fresh flavour in comparison with HPP and thermally treated juices. Moreover, thermal processing caused cooked flavour. With respect to colour, immediately after processing, HPP retains the natural apple juice colour compared with other treatments.

Simultaneous Voltammetric Detection of Carbaryl and Paraquat Pesticides on Graphene-Modified Boron-Doped Diamond Electrode.

Monitoring of pesticide residues in food, beverages, and the environment requires fast, versatile, and sensitive analyzing methods. Direct electrochemical detection of pesticides could represent an efficient solution. Adequate electrode material, electrochemical technique, and optimal operation parameters define the detection method for practical application. In this study, cyclic voltammetric and differential pulse voltammetric techniques were used in order to individually and simultaneously detect two pesticides, i.e., carbaryl (CR) and paraquat (PQ), from an acetate buffer solution and also from natural apple juice. A graphene-modified boron-doped diamond electrode, denoted BDDGR, was obtained and successfully applied in the simultaneous detection of CR and PQ pesticides, using the differential pulse voltammetric technique with remarkable electroanalytical parameters in terms of sensitivity: 33.27 μA μM−1 cm−2 for CR and 31.83 μA μM−1 cm−2 for PQ. These outstanding results obtained in the acetate buffer supporting electrolyte allowed us to simultaneously detect the targeted pesticides in natural apple juice.

Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound

The aim of this study was to evaluate the effect of ultrasound (US) (600 W, 20 kHz and 95.2 μm wave amplitude; 10 or 30 min at 20, 30 or 44 ± 1 °C) and pulsed light (PL) (Xenon lamp; 3 pulses/s; 0.1 m distance; 2.4 J/cm2–71.6 J/cm2; initial temperature 2, 30, 44 ± 1 °C) on the inactivation of Alicyclobacillus acidoterrestris ATCC 49025 spores and Saccharomyces cerevisiae KE162 inoculated in commercial (pH: 3.5; 12.5 °Brix) and natural squeezed (pH: 3.4; 11.8 °Brix) apple juices. Inactivation depended on treatment time, temperature, microorganism and matrix. Combination of these technologies led up to 3.0 log cycles of spore reduction in commercial apple juice and 2.0 log cycles in natural juice; while for S. cerevisiae, 6.4 and 5.8 log cycles of reduction were achieved in commercial and natural apple juices, respectively. In natural apple juice, the combination of US + 60 s PL at the highest temperature build-up (56 ± 1 °C) was the most effective treatment for both strains. In commercial apple juice, US did not contribute to further inactivation of spores, but significantly reduced yeast population. Certain combinations of US + PL kept on good microbial stability under refrigerated conditions for 15 days.

Storage test on apple juice after ultrasound treatment

Apple juice, for its sensory and nutritional qualities, is consumed by people of all ages. Apples are an excellent source of several phenolic compounds and the presence of polyphenols is recognized for their health promoting antioxidant properties. Thermal pasteurization of fruit juices is the conventional method used for their preservation. Therefore, this constitutes the most extensively available methods for the inactivation of microorganisms in fruit juices but it causes side effects on their flavour and nutritional quality. Consumers tend to prefer recently extracted juices with fresh taste and minimal flavor or vitamin losses. To meet consumers’ demand, among the novel technologies that involve non-thermal processes, power ultrasound have been investigated as an alternative to conventional heat treatments. Objective of this study was to evaluate the effectiveness of the use of ultrasound in an attempt to maintain the organoleptic characteristics typical of a natural apple juice. In particular, it was evaluated the action on the microflora residing and shelf life of the product through microbiological and sensory analyses. Juice treated with ultrasound highlighted a reduction of aerobic mesophilic counts and psychrophilic bacteria respectively about 3 and 5 log CFU/mL and an enhanced yeast growth. The general opinion expressed by the panelist was in favour of the sonicated juice. This preliminary study showed that non-thermal methods such as power ultrasound technology may give new opportunities to develop fresh-like apple juice.

Mathematical Modeling of Yeast Inactivation of Freshly Squeezed Apple Juice under High-Pressure Carbon Dioxide

The number of data sets available in literature regarding inactivation kinetic of microorganisms at low temperature, demonstrate an increasing attention to new technologies for food preservation at ambient temperature. Nevertheless, no reliable modeling, capable to describe complex inactivation curves, such as the ones due to dense gas pasteurization with a log-linear behavior, have been developed thus far. In this respect, the main aim of this work is to analyze and model experimental data of dense carbon dioxide yeast pasteurization of natural apple juice at different condition of temperature (25–36°C) and sample volume (5–10 ml). The Weibull model modified by Albert and Mafart was verified to be an interesting model capable to take into account CO inactivation kinetic, with a first phase with a shoulder, a second phase with a log-linear shape, and a final phase with a tailing with either a non-zero or a zero asymptote. Clearly, the results obtained shows that an increase in temperature decreases the time needed for the same inactivation efficiency; the residual yeast concentration of NRES , a thermodynamic parameter, results volume independent, and temperature dependent; the treatment time required to reach 90% of inactivation results temperature dependent, with a sample volume of 5 ml; at 100 bar - 25°C–10 mL a shoulder effect is evident in the inactivation kinetic. The model can be considered a new useful tool to predict new COpasteurization data at different operative conditions.

Scale-up of pervaporation for the recovery of natural aroma compounds in the food industry Part 2: optimisation and integration

In this study the integration and optimisation of hydrophobic pervaporation for the recovery of natural aroma compounds in the food industry has been studied. The simulation developed in the first part of this study was applied to the design and scale-up of pervaporation units for the recovery of natural apple juice aroma. Both semi-batch and continuous process configurations were considered and the process conditions were optimised taking the cost of the process into account. For the semi-batch process, the cost per kg concentrated aroma was between 31.30 and 33.60 ▪, depending on the membrane type. When returning the recovered aroma to the apple juice after heat treatment, the cost of aroma recovery per kg concentrate was between 0.31 and 0.34 ▪. In the case of the continuous process, the cost for the apple juice aroma recovery was between 2.19 and 5.38 ▪, while the cost of aroma recovery per kg apple juice was between 0.03 and 0.05 ▪. Upon analysing the optimised processes with a sensitivity analysis of the key cost factors associated with pervaporation, membrane life-time and membrane cost, it was revealed that the membrane life-time is more important than the membrane cost and that the continuous process is more sensitive to changes in membrane life-time and membrane cost. Overall, this study revealed that pervaporation has the potential to become an alternative to conventional processes in recovering and concentrating aroma compounds in the food industry.

Pervaporation of a model apple juice aroma solution: comparison of membrane performance

The production of concentrated apple juice is associated with major physical and chemical losses of aroma compounds, due mainly to evaporation, which results in a product with an inferior sensory quality. One method of improving the sensory quality of the juice is to recover the lost aromas by pervaporation and to feed them back to the final product. The purpose of this study was to investigate the performance of six different pervaporation membranes for the recovery of apple juice aromas by pervaporation. As pervaporation of natural apple juice would cause analytical problems, a model apple juice aroma solution was developed, by identification of aroma compounds in apple juice by GC and GC-MS, and used in the experiments. Two polyoctylmethyl siloxane membranes with different porous support layers and a polydimethyl siloxane membrane proved to have very good performance, resulting in 100-fold to 1000-fold enrichment of aromas from the model apple juice aroma solution with mass transfer coefficients up to 300 kg/m 2 h. Further investigations on the long-term effects, the influence of the temperature and the effect of interaction between the membrane and the apple juice, must be performed. Economical aspects must also be considered.

Clarified Natural Apple Juice: Production and Storage Stability of Juice and Concentrate

ABSTRACTThermal treatment (90°C, 20 sec) of Red Delicious apple mashes followed by Pectinase (0.02%;v/w), centrifugation, bentoniting and filtration resulted in a clear natural apple juice. Whole apple mash juice was faintly pink due to extracted skin anthocyanins and the 70° Brix concentrate prepared from the juice was ruby red. Pink juice browned extensively over 648 hr storage at 37°C and browning was associated with development of an absorption maximum at 446 nm. The ruby red concentrate stored at 37°C, turned orange (167 hr) darkening to brown (648 hr) and gave visible spectral scan typical of Maillard browning development.

Limpidity Action on the Apple Juice of Penicillium chrysogenum Q176

Limpidity of apple juice was tested effecting 0.2% enzyme product obtained from bran Koji Penicillium chrysogenum Q 176 to natural apple juice at 40°C and 50°C.Among the 5 species conducted, “Ko-gyo-ku” and “Golden delicious” showed the finest limpidity effect. Better effect was obtained at about 40°C rather than 50°C, effecting duration was found to exist between 10 to 15 minutes except the case of “Delicious.”

On the Presence of Acetobacter oxydans in Apple Juice

SUMMURY : Acetobacter oxydans has been identified in pure natural apple juice. A new technique which possesses some advantages over existing methods has been developed for demonstrating capsule formation by this organism and by other species of Acetobacter.