Noni Juice Research Articles

Exploring the effects of microencapsulation on odour retention of fermented noni juice

The key volatiles of fermented noni juice (FNJ) were identified, and the effect of microencapsulation (via spray drying and freeze drying) on the volatile profile of FNJ powders was investigated. Results showed that hexanoic acid was the major contributor to the unpleasant odour of FNJ. Both drying methods significantly reduced (p < 0.05) the retention of volatiles, and changed the volatile profile of the resulting powders. Comparing the two methods, volatile retention in the spray-dried powder was lower, and was negatively affected by the increase of drying air temperature (p < 0.05). The odour activity values (OAVs) of key volatiles decreased after microencapsulation, however, most of them were still present, and contributed to the overall odour of the powders. This research has provided qualitative and quantitative data on the volatiles of FNJ, and explored for the first time, the influence of microencapsulation on the volatile characteristics and retention in powders.

Indian Morinda species: A review.

Morinda is a largest genus of Rubiaceae family, and its 11 species are found in India. In India, plant species are known by several common names as great morinda, Indian mulberry, noni, beach mulberry and cheese fruit. Various Morinda products (capsules, tablets, skin products and fruit juices) are available in the market, used by people for treatment of several health complaints. A diversity of phytochemicals including iridoids, flavonoids, flavonoid glycosides, anthraquinones, coumarins, lignanas, noniosides, phenolics and triterpenoids have been reported from Morinda species. Morinda species are used in the treatment of inflammation, cancer, diabetes, psyquiatric disorders, and bacterial and viral infections. The noni fruit juice (Morinda citrifolia) and its products are used clinically in the treatment of cancer, hypertension and cervical spondylosis affecting patients. M. citrifolia fuit juice, with different doses, is used in the maintaining blood pressure and reducing of superoxides, HDL and LDL levels. Similarly, oligosaccharide capsules and tablets of root extract of M. officinalis are recommended as medicine for the treatment of kidney problems and sexual dysfunctions of patients. The toxicological studies revealed that higher doses of fruit juice (4,000 or 5,000 mg/kg) of M. citrifolia for 2 or more months cause toxic effects on liver and kidneys. M. officinalis root extracts (ethanolic and aqueous) are found fully safe during treatment of diseases. A large number of reviews are available on M. citrifolia but very few studies are conducted on other Indian Morinda species. This review reports the comprehensive knowledge on state-wise distribution, botany, ethnomedicinal uses, phytochemistry, pharmacological activities, clinical applications and toxicological evaluations of 11 species of Morinda found in India.

P.710 Effect of noni juice on learning and memory processes in rats with diazepam-induced amnesia

P.710 Effect of noni juice on learning and memory processes in rats with diazepam-induced amnesia

Ethylene is the key signal in the accumulation process of scopoletin in noni (Morinda citrifolia)

Noni (Morinda citrifolia) has been widely used both as medicine and food in tropical areas. In recent years, its medicinal value has been the subject of increasing attention around the world. Scopoletin, belonging to the family of coumarins, is a useful parameter for evaluating the results of a harvest season and the quality of noni. It can also serve an important function as a metric in the quality assurance of unprocessed noni fruit juice and commercial noni products. Therefore, in this work, we sought to clarify the relationship between differences in scopoletin content and a cell suspension culture system of noni, and verified these findings using noni fruit. First, a cell suspension of noni was treated with ethephon (ETH), methyl jasmonate (MJ), abscisic acid (ABA), gibberellin 3 (GA3) or salicylic acid (SA) for one successive generation cycle (8 days). We found that treatment with 0.075 mg/L ETH and 1.5 mg/L MJ led to the greatest induction of coumarins. Subsequently, we determined the concentration of scopoletin in a noni cell suspension after induction with a panel of hormones. We found that ETH was the most beneficial molecule to the synthesis of scopoletin. Next, we verified these findings with application to the ripening process of noni fruit. Specifically, we found that the scopoletin content in summer noni fruit reached its maximum on the 6th day and in winter fruit on the 10th day after harvest. In addition, spraying exogenous ETH on winter fruit accelerated the maximum content of scopoletin to appear on the 4th day. In conclusion, to select for noni fruit with high scopoletin content, fruit should be used 6–10 days after harvest. Further, our data suggest that the most efficient method to obtain high scopoletin content is using an ethylene-induced cell suspension system.

Microencapsulation of fermented noni juice via micro-fluidic-jet spray drying: Evaluation of powder properties and functionalities

This study investigated the microencapsulation of fermented noni juice (FNJ) via a novel pilot scale micro-fluidic-jet-spray-dryer (MFJSD). Different concentrations of maltodextrin (M1, 10–13 DE; M3, 17–20 DE) and gum acacia (GA) were used as wall materials. The physicochemical properties, microstructure, droplet-to-particle formation process and bioactives stability of the powders produced by the MFJSD were examined. Results showed that the M1 powders with 28% solid content (M1, 28%) exhibited better bulk density, particle size, glass transition temperature and hygroscopicity than the other three powders produced (namely the M1 (21%), M3 (28%) and GA (21%) powders). The FNJ powders underwent five different stages during the drying process, from isotropical drying, crust formation, solidification and buckling to final particle formation. The external surface morphology of the powders was obviously influenced by the wall materials selected. However, the drying and wall material type have limited effect on the stability of bioactives in the FNJ powders after microencapsulation and during storage. This study provided insight into the micro-fluidic-jet spray drying of FNJ, and evaluated the properties and stabilities of the powders produced.

Effects of Addition of Noni Fruit Juice (Morinda Citrifolia) Into Drinking Water on Final Body Weight, Carcass Percentage, Abdominal Fat and Meat Cholesterol of Sentul Debu Chicken Phase Growth

The purpose of research to determine the effect of addition Noni fruit juice into drinking water on body weight, percentage of carcass, abdominal fat and meat cholesterol on sentul debu chicken phase growth. The research used 120 day old chicks of Sentul chicken and were raised until 12 weeks old. The research were conducted using a completely randomized design with six levels of noni fruit juice into the drinking water, P0 (without the addition of noni juice into drinking water), P1 (1 ml of noni juice/1 liter of drinking water), P2 (2 ml of noni juice/1 liter of drinking water), P3 (3 ml of noni juice/1 liter of drinking water, P4 (4 ml of noni juice/1 liter of drinking water and P5 (5 ml of noni juice/1 liter of drinking water) and four replications, each replication consisted of five sentul chickens. The observed variables were final body weight, carcass percentage, abdominal fat and meat cholesterol on sentul chicken. Data were statistically analyzed for variance using a Duncan’s Multiple Range test. The results showed that the addition of noni juice until 3 ml/1liter into drinking water gave no significant effect on the final body weight, percentage of carcass and abdominal fat and meat cholesterol,but the addition of noni juice 4 -5 ml into drinking water was decreases the final body weight, carcass percentage and meat cholesterol of sentul chicken. It can be concluded that the addition of noni juice into drinking until 3 ml/1 liter the best result on final body weight, carcass percentage, abdominal fat and meat cholesterol Sentul Debu chicken phase growth.

Effect of Green Tea Extract During Lactic Acid Bacteria Mediated Fermentation of Morinda citrifolia Linn. (Noni) Fruit Juice.

Fermented noni (Morinda citrifolia L.) fruit juice is considered as one of the health-promoting beverage. The food industries are working on further improvement of fermented noni juice. The objective of the current study was to assess the impact of green tea (GT) extract during the lactic acid bacteria (Lactobacillus plantarum SK15) mediated fermentation of noni fruit juice. The clean-diced noni fruits were blended with sugar, water, 10% SK15 and GT extract. The mixture was kept at 30°C for 25 days. During fermentation, samples were collected. The changes in pH, acidity, alcohol, sugar, pectin content, total phenolic content (TPC), antioxidant capacity (AC), pectin methylesterase (PME) activity and microbial load were assessed. The fermented noni fruit juice exhibited significantly low pH, sugar and pectin content. TPC and AC were increased after fermentation. The alcohol content, especially methanol volume was increased in all the samples but not exceed the lethal level. The samples with GT extract exhibited superior quality in all measured aspects. Notably, PME activity was suppressed by GT extract, which was reflected in the methanol content of the respective samples when compared to control. The results suggested that GT extract could be used in the production of fermented plant beverages to prevent the indigenous PME activity (to reduce the methanol formation) and to improve the AC of the product. Further studies are required to know the fate of other phytochemicals and volatile compounds in noni fruit juice during fermentation.

Probiotic Potential of Noni and Mulberry Juice Fermented with Lactic Acid Bacteria

The present study assesses the feasibility of noni and mulberry as a raw substrate for the production of probiotic noni and mulberry juice by lactic acid bacteria (Lactobacillus plantarum SK-3 and Pediococcus acidilactici M-3). Changes in pH, titratable acidity (lactic acid), cell survival, and antioxidant properties were examined during fermentation. Both the strains grew well in noni juice and mulberry juice after 48 hour fermentation. P. acidilactici M-3 produced less lactic acid than L. plantarum SK-3. After 28 days of cold storage, both tested strains survived the low-pH conditions in fermented noni juice and mulberry juice. Both the juices fermented with L. plantarum SK-3 had a high antioxidant capacity. The noni and mulberry juice fermented with L. plantarum SK-3 had shown the cholesterol-lowering ability better than the juices fermented with P. acidilactici M-3. Finally, L. plantarum SK-3 and P. acidilactici M-3 were found as optimal probiotics for fermentation with noni juice as well as mulberry juice. In this investigation, the results could be an indicator of the development of health-promoting food juices.

Effects of Acute Consumption of Noni and Chokeberry Juices vs. Energy Drinks on Blood Pressure, Heart Rate, and Blood Glucose in Young Adults.

The purpose of this study has been to determine the effect of acute consumption of noni and chokeberry juices vs. energy drinks on blood pressure, heart rate, and blood glucose. The subjects divided into 4 groups, which consumed three portions of noni or chokeberry juices (30 mL or 200 mL, respectively) and energy drink (ED) or water (200 mL) at one-hour intervals. All participants had their blood pressure (BP), both systolic and diastolic BP (SBP and DBP), as well as heart rate (HR) and blood glucose (BG), measured. Consumption of noni juice caused a significant decrease in SBP and DBP of 5.0% and 7.5%, respectively, while, the consumption of chokeberry juice slightly decreased only DBP by 3.6%. On the contrary, consumption of three portions of EDs caused a significant increase in DBP by 14.7%. The BG of participants consuming noni juice decreased by 7.3%, while the consumption of EDs increased BG by as much as 15.8%. Acute consumption of noni juice contributed to a significantly decreased SBP, DBP, and HR as well as a mild reduction of BG. Consumption of chokeberry juice caused only a slight reduction of DBP. Contrary to juices, EDs consumption resulted in an increase of blood pressure (especially DBP) and blood glucose. The results of the study showed that noni juice may be effective in lowering blood pressure and blood sugar levels, but there is a need to continue research on the long-term effect of this juice.

Efek Penambahan Sari Buah Mengkudu (Morinda citrifolia L.) pada Roti Tawar terhadap Kadar Glukosa Darah Pada Tikus yang Diinduksi Aloksan

Noni (Morinda citrifolia L) has been known to have antihyperglycemic activity. Xeronine compounds, alkaloids, which play a role in controlling blood glucose. In the previous research, researchers have made white bread with the addition of noni juice, but there has not been an analysis of its antihyperglycemic activity. So this study aims to determine the effect of white bread with the addition of noni juice (50, 150, 250ml) on the reduction of blood glucose in vivo. Male white mouse mice aged 3 months were grouped into 7 groups namely negative control, positive control, noni juice, noni juice without bread, and noni juice with noni juice (50,100, and 150 mL). All groups except the negative controls were induced with 200 mL alloxan until the rats were declared hyperglycemic (blood glucose&gt; 135 mg / dL). After that the rats have fasted, then blood glucose levels before and after being given bread were measured every 30 minutes until the 120th minute. Blood glucose measurements are measured directly through the tail vein using a glucometer. In addition, white bread is also tested qualitatively alkaloids. The results obtained with the addition of 250 ml noni juice can reduce 33 mg / dL after consumption. White bread with the addition of noni juice shows positive alkaloid content.

Analysis by UPLC-DAD-ESI-MS of Phenolic Compounds and HPLC-DAD-Based Determination of Carotenoids in Noni ( Morinda citrifolia L.) Bagasse.

Noni bagasse is usually wasted after the noni juice extraction process. The purpose of this study was to investigate the phytochemical composition of noni bagasse (with and without seeds) obtained after a 1 week period of a short-term juice drip-extraction process from over-ripe noni fruit. Totals of free phenolics, flavonoids, condensed tannins, carotenoids, and most of the minerals were higher in bagasse without seeds (NSB) than in bagasse with seeds (WSB), whereas bound phenolics and total and insoluble dietary fiber were higher in WSB than in NSB. β-Carotene and lutein, quantified by HPLC-DAD, were higher in both bagasse than in juice. A total of 16 phenolic compounds and 2 iridoids were determined by UPLC-DAD-ESI-MS. Among them, procyanidin B-type dimer, caffeoylquinic-acid-hexoside, and quercetin-hexose-deoxyhexose have not been previously reported in noni bagasse, noni juice, or noni fruit. Isorhamnetin-3- O-rutinoside was the most abundant compound in both bagasses. In conclusion, both bagasses are potential sources of phytochemical compounds for the food and pharmaceutical industries.

Effects of Morinda citrifolia on Rheumatoid Arthritis in SKG Mice.

Morinda citrifolia L., known as noni, originated from Indonesia exhibits various pharmacological activities including anti-inflammatory properties. However, the validity of noni fruit juice as a treatment for rheumatoid arthritis (RA), an autoimmune disorder, has not been confirmed yet. Therefore, the main purpose of this research was to evaluate the efficacy of noni fruit juice (INFJ) made in Indonesia using SKG mice as an animal model of RA, which shows the resembling characteristics of human RA patients. Furthermore, the safety of INFJ was examined by repeated dose experiments in mice. INFJ was mixed with water at 50% and administered to SKG mice sensitized with mannan, free access for 4 weeks. Arthritis scores of fore- and hind-leg joints were measured and the joints were histopathologically examined. The sub-acute and sub-chronic toxicities of INFJ were evaluated using BALB/c mice. The arthritic scores were significantly lower from the 7 d after sensitization in the INFJ group than the control group. Histopathological examinations of the joints revealed inhibition of severity of RA. In both toxicity studies, INFJ did not show any toxicities. INFJ exhibited anti-arthritic activity in arthritic and histopathological examinations of the joints in SKG mice. Present study was the first report where noni juice may be effective against RA. The dose of noni juice showing efficacy against RA was confirmed safe from repeated dose studies in mice.

The effectiveness of addition of noni fruit (Morinda citrifolia L) in yoghurt on blood glucose levels of male mice (Mus musculus)

Yogurt is a functional fermented drink. To improve its functionality, fortification with noni juice (Morinda citrifolia L) is used which can reduce blood glucose levels. This study aims to determine the effectiveness of the addition of noni juice (Morinda citrifolia L) in yogurt to the blood glucose levels of male mice (Mus musculus). The research method was experimental using Completely Randomized Design (CRD) with four treatments and three replications. The treatments consisted of P0 (0%), P1 (5%), P2 (10%) and P3 (15%). The data were analyzed using ANOVA and continued by Duncan’s multiple range test if there were significantly different results. The result showed that addition of noni fruit in a yogurt did not give significant effect (P>0,05) on body weight gain of male mice but give significant effect (P<0,05) on blood glucose levels of male mice (Mus musculus). The result concluded that addition noni fruit (Morinda citrifolia L) in yogurt effectively reduced blood glucose levels in male mice with the best results of P3 (15%).

In vitro fermentability and digestibility of seedless noni waste (Morinda citrifolia L.) as a concentrate substitute in lactating dairy goat diet

Noni waste (Morinda citrifolia L.) is waste from noni juice that contain high lignin but still having bioactive compounds such as polyphenols and saponins. In this study, around 75% of lignin content was reduced by removal the seeds from noni waste. The aims of this research were to evaluate by in vitro’s method the potency of seedless noni waste (SNW) as a concentrate substitute in lactating dairy goat diet. Randomized Block Design were applied with 3 times rumen fluid intake and 6 diets treatment i.e. R0 = 60% Napier Grass (NG) + 40% Concentrate (control); R1 to R5 = 60% NG + 5 to 25% SNW + 35 to 15% Concentrate. The variables were pH, fermentability (NH3 and total VFA), microbial protein synthesis, total bacteria and protozoa population, dry matter and organic matter digestibility. The results showed there were no differences among diets for all variables except the fermentability (NH3 and total VFA) and microbial protein synthesis (P<0.05) that showed increasing quadratically (P<0.01) by addition of SNW and achieved the peak at 15% SNW. It can be concluded that 15% of seedless noni waste (SNW) is able to substitute 37.5% of concentrate in lactating dairy goat diet with ratio of 60% forages and 40% concentrate. The diet is able to support fermentability and microbial protein synthesis without interfere the microbial population as well as in vitro digestibility.

&amp;lt;i&amp;gt;Morinda citrifolia&amp;lt;/i&amp;gt; (Noni) Fruit Juice Inhibits Endocannabinoid Degradation Enzymes

Morinda citrifolia (noni) fruit juice has been shown to have a wide variety of potential health benefits in human clinical trials. It may also influence the endocannabinoid system of the body. Since the main ingredient of the product studied in these clinical trials was juice made from noni fruit puree from French Polynesia, it was evaluated for its ability to inhibit the two major endocannabinoid degradation enzymes in vitro. Noni fruit juice inhibited both fatty acid amide hydrolase (FAAH) and monoacylglycerol lipase (MAGL) in a concentration-dependent manner, suggesting that it may help maintain anandamide and 2-arachidonoylglycerol levels. Samples of the puree were also analyzed for the presence of characteristic phytochemical markers of authentic noni fruit such as scopoletin, rutin, quercetin, deacetylasperulosidic acid and asperulosidic acid, all of which were present. Also present was scandoside, which is reported for the first time as being identified in noni fruit or its juice. Some of these compounds may contribute to the FAAH and MAGL inhibiting activity of noni juice. These results reveal another set of mechanisms by which noni juice possibly supports mental health, maintains joint health, relieves discomfort and modulates the immune system.

Effect of High Molecular Weight Maltodextrin and Spray Drying Conditions for Developing an Encapsulated Noni Juice Powder

Effect of High Molecular Weight Maltodextrin and Spray Drying Conditions for Developing an Encapsulated Noni Juice Powder

Exploring the drying behaviors of microencapsulated noni juice using reaction engineering approach (REA) mathematical modelling

Spray drying microencapsulation using suitable wall materials is effective for masking the unpleasant odor in fermented noni juice (FNJ), however, the drying behaviors have not been fully understood. The study aims to investigate the drying behaviors of FNJ containing different wall materials using reaction engineering approach (REA). The single droplet drying (SDD) was employed to study the basic parameters (diameter, mass and temperature). The results illustrated that FNJ containing M1 (maltodextrin, 10–13 DE) with 28% solids content exhibited an earlier crust formation behavior than that containing M3 (maltodextrin, 17–20 DE) (28%). The master activation energy curves revealed that M3 (28%) droplet required lesser energy for moisture evaporation than M1 (28%, 21%) and GA (gum acacia, 21%) droplets. The increased solids content of droplet caused a reduced shrinkage and an increased particle size. Current study concluded that the fundamental knowledge obtained would enable scale-up of spray drying microencapsulation of FNJ.

Neuroprotective effects of chloroform and aqueous fractions of noni juice against t-Butyl hydroperoxide-induced oxidative damage in SH-SY5Y cells.

Oxidative stress is more likely to cause damage to neuronal cells and mediates some neurodegenerative disorders. It is well known that natural antioxidants can prevent oxidative stress damage and become a potential therapeutic strategy. Noni juice obtained from the fruit of the tree Morinda citrifolia, as a folk medicine, has been used for over two thousand years. In the current study, the neuroprotective effect and mechanism of noni juice extracts against tert-Butyl hydroperoxide (TBHP)-induced SH-SY5Y cell damage were investigated. The results demonstrated that chloroform fraction (CF) and aqueous fraction (AF) of noni juice protected SH-SY5Y cells against TBHP-induced oxidative stress and the associated apoptosis effectively. CF and AF treatment significantly weakened the TBHP-induced cytotoxicity, reactive oxygen species generation, mitochondrial membrane depolarization, and apoptotic features. CF and AF restored cellular antioxidant enzyme activity; upregulated expression of heme oxygenase-1, catalase, and superoxide dismutase-1; and increased the nuclear accumulation of nuclear factor-erythroid 2 related factor 2 (Nrf2). The antioxidant and neuroprotection potential of CF may account for its high total phenolic and flavonoid content, while AF may be rich in polysaccharides. These results suggest that CF and AF exhibit antioxidant defense through the upregulation of Nrf2 along with endogenous antioxidants and reduce apoptosis via inhibiting the mitochondrial pathway to protect SH-SY5Y cells damaged by TBHP. CF and AF might be developed as agents for neurodegeneration prevention or therapy.

EVALUATION OF SUBCHRONIC TOXICITY OF LACTOBACILLUS PARACASEI HII03 FERMENTED MORINDA CITRIFOLIA (NONI) FRUIT JUICE

Objective: The present study evaluated the subchronic toxicity of Lactobacillus paracasei mediated fermented Morinda citrifolia (Noni) juice (FMJ) using Sprague Dawley rat as a model system.Methods: FMJ was prepared. The microbial load and pH of FMJ during fermentation were measured by a plating method and using pH meter, respectively. The healthy rats were supplemented with different doses of FMJ for 60 days. The changes in body weight of the animals were measured during FMJ intervention period. The blood and organs of the experimental rats were collected and were subjected to hematological and biochemical analysis by following standard hospital protocols, after the treatment period.Results: After 30 days of fermentation, the pH of FMJ was reduced to 4.10 from 4.31. Lactobacillus load was increased gradually during fermentation while Bacillus spp. load decreased progressively, finally after 30 days of fermentation, no Bacillus spp., and yeast was found in FMJ. FMJ supplementation did not affect the body mass of experimental animals. The alternations in the organ weight were not associated with FMJ intervention. FMJ supplementation did not significantly affect the normal range of the selected hematological and biochemical parameters, which suggested that FMJ was not harmful to experimental rats.Conclusion: FMJ was enriched with lactic acid bacteria, and free from pathogenic microbes. FMJ was found as safe for rodent consumption without any adverse effects. Further, studies are needed to explain the beneficial effect of L. paracasei mediated FMJ.

A study on the structure formation and properties of noni juice microencapsulated with maltodextrin and gum acacia using single droplet drying

Spray drying-based microencapsulation has been applied to mask unpleasant odours and to protect bioactives in liquid based products. However, little research has been undertaken to explore how particle formation occurs during the drying process and the relationships associated with particle properties. This study aimed to fill the gap by investigating the relation of structure formation and properties of microencapsulated fermented noni juice (FNJ) powder containing maltodextrin (M1, 10–13 DE; M3, 17–20 DE) and gum acacia (GA) using a single droplet drying (SDD) technique, mimicking the spray drying process. The impact of wall materials and solids content on the structure formation and particle properties including solubility, hygroscopicity, particle size, bulk density and microstructure were predicted. The SDD process was designed to observe the drying process and to investigate the morphological changes of semi-dried particles by attaching a water droplet or by suspending the semi-dried/dried particle in the drying chamber without air flow. Microscopic analysis show that microstructures of the particles were influenced by the wall materials. M3 particles showed the best solubility, and are predicted to have higher bulk density and hygroscopicity than M1 and GA particles. The M1 particles displayed good solubility and had a larger particle size than the M3 particles. Particles containing GA had the lowest dissolution rate, and are expected to have the lowest bulk density among the three wall materials. Overall, this research has provided insight into particle structure formation and the properties of microencapsulated FNJ powders by the above hydrocolloid materials.