Noni Juice Research Articles

Chemical constituents from noni (Morinda citrifolia L.) fruit juice and their chemotaxonomic significance

Extensive phytochemical investigation on the noni juice, a globally renowned health beverage derived from the fermentation of noni (Morinda citrifolia L.) fruit in tropical regions, led to the discovery of a new coumarin glycoside, esculetin-7-O-β-d-glycopyranosyl-(1 → 6)-β-d-glucopyranoside (1), along with a new natural product (8), and eighteen known compounds: six coumarin derivatives (2–7), two alkaloids (9 and 16), six diketopiperazines (10–15), a furan derivative (17), and three lignans (18–20). The structures of these compounds were elucidated through extensive NMR and HRESIMS analysis. The NMR data of compounds 2 and 8 are reported comprehensively for the first time. The chemotaxonomic significance of the isolated compounds was also examined, highlighting their significance. Notably, compounds 1–4, 8–16, and 18 were being reported from the genus Morinda for the first time. These findings contribute to the growing understanding of the chemical diversity of noni juice.

Application of Graphdiyne Confined Gold Nanoparticles Modified Electrode as A Robust Sensing Platform for The Detection of 7-Hydroxy-6-Methoxy-Hydrocoumarin

A graphdiyne (gdy) and gold nanoparticles (aunps) nanocomposite was formed with aunps growing on the surface and between the layers of gdy, which was used as the sensing interface on carbon ionic liquid electrode (cile) to detect 7-hydroxy-6-methoxy-hydrocoumarin (7–6-hdc) that isolated from the noni juice. The GDY-Au nanocomposite was characterized by different spectroscopic techniques, which exhibited corrugated and folded morphology with large specific surface area. The GDY-Au nanocomposite modified electrode displayed excellent performance which is attributed to the highly conductive nanocomposite, where gdy structure with defects could immobilize more aunps to decrease the electron transfer resistance. In addition, the reaction mechanism of 7–6-hdc at GDY-Au surface was deduced based on the electrochemical kinetics investigations. Combined with density functional theory calculation, it was verified that the active site of 7–6-hdc and the presence of aunps enhanced the electrocatalytic capacity of GDY-Au nanocomposite. Under optimal conditions, the modified electrode displayed a wider linear range from 10.0 nm to 1.0 mm for 7–6-hdc analysis with a detection limit of 3.22 nm (3s0/s). This work provides a promising material to realize accurate analysis for 7–6-hdc, and the discovered sensing mechanism provides method guidance for the exploration of other novel electrochemical sensors.

Antioxidant Activity and Consumer Acceptance Level of Kombucha Tea With Noni Fruit Extract (Morinda citrifolia)

This study aimed to investigate the impact of fermentation time and the best formulation of black tea and noni fruit juice on the production kombucha with the highest hedonic value and antioxidant activity. The research method involved (1) preparing kombucha tea, (2) assessing antioxidant activity, Total Solids value, pH value of the sample, and (3) conducting statical analysis using One-Way ANOVA followed by Tukey’s Post Hoc Test at a confidence level a = 5% and T test. The addition of noni juice was found to increase the antioxidant activity in kombucha; however, it reduced the overall hedonic value of kombucha. In conclusion, this study determined that sample P2 (200 mL of noni juice in 800 mL of black tea) was the best formulation. Statistical tests revealed that both fermentation time and formulation P2 significantly influenced the increase in antioxidant activity, reaching 41.20%. Additionally, the highest hedonic score was achived by the control sample fermented for 7 days, which scored to 6.68%.

Proximate composition, bioactive constituents, and therapeutic potentials of pasteurized Noni juice derived from <em>Morinda citrifolia</em> (L.) growing in Sri Lanka

Morinda citrifolia (L.), also known as Noni or Ahu in Sri Lanka, is infrequently consumed as a dietary supplement within the country due to its association with myths and perceived toxicity. Nonetheless, in Sri Lanka, limited scientific research has been undertaken in the past to explore the therapeutic potential of noni, with public awareness primarily focused on its exportdriven cultivation. The study focused on evaluating the proximate composition, bioactive constituents, and therapeutic potential of hydro-methanolic extracts from pasteurized noni fruit juice, employing an 80% methanol extraction method, filtration, and assessment through standard assays to elucidate its potentia health benefits. The juice showed noteworthy antioxidant potential through DPPH scavenging activity (57.90 ± 0.40 μg/mL) and ABTS scavenging activity (42.95 ± 1.33 μg/mL), as well as high nitric oxide inhibition activity (164.56 ± 3.22 μg/mL), suggesting its anti-inflammatory properties. The juice also displayed potential as an anti-diabetic agent by inhibiting alpha-amylase (27.68 ± 0.36 μg/mL) and alpha-glucosidase (25.67 ± 1.03 μg/mL). Furthermore, it exhibited potential in protecting against certain pathological processes through heat-induced hemolysis inhibition (36.08 ± 1.08 μg/mL), protein denaturation inhibition (56.14 ± 1.11 μg/mL), and proteinase inhibitory activity (38.04 ± 0.56 μg/mL). These findings support the potential use of pasteurized fruit juice as a functional food ingredient, offering benefits to both the food industry and consumers. Further research can be directed towards the development of Noni fruit-incorporated food products that possess desirable sensory attributes to mitigate any potential aversion associated with its taste and odor profiles.

The Potential of Noni (Morinda citrifolia L.) as an Anti-Diabetic

Background: Diabetes Mellitus (DM) is still a major health problem in the world today because the prevalence remains increasing. Type 2 diabetes is the most common type of diabetes, accounting for over 90% of all diabetes cases. This disease is characterized by insulin resistance, where the body cannot fully respond to insulin. As a result, glucose levels in the blood continue to increase (hyperglycemia). The main of Type 2 DM management is a healthy lifestyle. In addition, pharmacological therapy is also needed to keep blood glucose levels in diabetics under control. However, antidiabetic medicines can cause some side effects. Therefore, the development of alternative diabetes therapy has been done to minimize side effects. One of the herbal ingredients that are being studied for its potential as an anti-diabetic is noni (Morinda citrifolia L.).Objective: The aim of the study is to review and find out more about the potential of noni (Morinda citrifolia L.) as an anti-diabetic.Methods: This research is included in the type of literature review. The kinds of literature are English and Indonesian language research articles related to the topic searched by using database sources from ProQuest, PubMed, ScienceDirect, and Google Scholar. The research articles were published in the last 10 years (2012 to 2022). Results: There are 14 kinds of literature that match the topic of study. A total of 12 kinds of literature are in vivo studies on animals and 2 literature studies on humans. The result shows that noni has an antidiabetic effect by lowering blood glucose levels and improving other parameters. Parts of Noni that have the potential to control Type 2 DM are fruit and leaves, which can be in the form of extracts, juices, or fermented products. Further research is needed to evaluate the toxicity, the content of active compounds, and the expression of genes related to Type 2 DM for ensuring the mechanism of noni in controlling hyperglycemia. Human studies with more respondents are also needed to confirm the findings of existing studies. Conclusion: Noni has an antidiabetic effect by lowering blood glucose levels and improving other parameters. Based on human studies, noni fruit juice can serve as a suitable addition to the diet of Type 2 DM patients.

Noni (Morinda citrifolia L.) fruit juice reduces paw edema and protects gastric mucosal injury in rats

Edema is a reliable parameter to evaluate the anti-inflammatory process. Noni (Morinda citrifolia L.) fruit has been shown to decrease inflammation. However, studies on the impact of noni juice on gastric mucosal injury are still limited. Thus, the current study aimed to assess the effect of noni fruit juice as an anti-inflammatory agent in rat paw edema and gastric mucosal injury. The rats were divided into five groups such as control, carrageenan only, carrageenan and diclofenac sodium, carrageenan and 90% noni, and carrageenan + 100% noni. Paw edema was measured, and histopathological examination of the gastric tissues was performed. The administration of noni juice significantly reduced paw edema in the carrageenan + 90% noni and carrageenan + 100% noni groups of rats. Compared to the carrageenan + diclofenac sodium group, the carrageenan + 90% noni and carrageenan + 100% noni groups were not significantly different in reducing paw edema. It suggests that the administration of noni juice can reduce paw edema with the same potential as diclofenac sodium. Gastric mucosal injury in the carrageenan + diclofenac sodium group (scores 2 to 3) was higher than in the carrageenan + 90% noni and carrageenan + 100% noni groups (scores 1 to 2), both of them had significant differences (p<0.05). In conclusion, noni juice can reduce paw edema and protect against gastric mucosal injury.

Development of Sour Flavored Noni Juice Using Lactic Acid Compound as a Fermentation Media and Optimation

Conventional noni juice production was placing ripe noni fruits into a juice collection vessel for two months or longer. During this time, the noni juice separates (drips) gradually from the pulp. Recent studies have shown that acid catalysts have advantages over conventional noni juice production. This method uses a lactic acid catalyst for the fermentation of noni fruit. The focus of this research is to optimize the effects of various concentrates of Aceh noni X1 (10–20 ml), lactose from UHT (ultra-high temperature) milk, and Yakult as a source of Lactobacillus casei X2 (10–25 ml) and X3 (2.5–10 ml). The response variables used were lactic acid levels (Y1, %) and protein levels (Y2, %). The influence of the three individual variables X1, X2, and X3 on the response variables Y1 and Y2 is significant at the 95% confidence level (0.05), but the interaction effect is not significant. Optimal conditions are carried out at the maximum design limits X1, minimum X2, minimum X3, maximum Y1, and maximum Y2 according to the consideration of material prices, and optimal conditions are achieved at each X1 = 20 ml, X2 = 10 ml, X3 = 15.26 ml, Y1 = 1.23% and Y2 = 2.31%, and desirability of 0.92. The lactic acid compound was a fermentation medium for the noni juice-making media. Thus, lactic acid can be believed to be a potentially promising catalyst for producing noni juice while providing economic opportunities and adding value to the noni plant industry.

Chronic supplementation of noni in diabetic type 1-STZ rats: effects on glycemic levels, kidney toxicity and exercise performance

Noni is a fruit with potential medicinal use preventing elevated blood glucose levels in diabetes mellitus. Its effects have been attributed to an antioxidant property in several other diseases. However, the effects of noni-chronic supplementation on exercise performance in the presence of diabetes conditions are not known. Thirty-two male Wistar rats were used to verify the effects of chronic noni (Morinda citrifolia L) juice administration on glycemia, triglyceride levels, and its relation to physical performance. In addition, it was verified if chronic noni supplementation is safe for clinical use through kidney morphology analysis. In half of the rats, diabetes mellitus (DM) was induced with STZ. All rats were submitted to an incremental workload running test (IWT) until fatigued so that oxygen consumption and performance indexes (exercise time to fatigue and workload) could be analyzed before noni administration. Then, the control and DM groups received a placebo (saline solution) or noni juice (dilution 2:1) at a dose of 2 mL/kg once a day for 60 days. The result was four groups: control + placebo (CP), control + noni (CN), DM + placebo (DMP), and DM + noni (DMN). Our dose was based on in previous study by Nayak et al. (2011) that observed a significant reduction in glycemia with 2 ml/kg of the noni juice without any toxicity effect cited. Groups were then given a third IWT to verify the effect of the noni juice on exercise performance (exercise time to fatigue, workload, maximal oxygen consumption) and glycemia. Twenty-four hours after the third test, all animals were euthanized and blood and kidneys were removed for posterior analysis. The DM induction with STZ impaired the performance by 39%. Noni administration improved the time to fatigue and workload in DM rats beyond reducing hyperglycemia. These results could be associated with an improved energy efficiency promoted by noni ingestion, since the oxygen consumption was not different between the groups, although the exercise was longer in animals with noni ingestion. Our results provided evidence that chronic noni administration causes kidney damage since increased Bowman’s space area in the control rats, suggesting glomerular hyperfiltration at the same magnitude as the non-treated DM group.In conclusion, chronic noni ingestion promoted glycemic control and improved the performance in DM rats but caused kidney toxicity.

PERBAIKAN TEKNOLOGI PROSESING PASTEURISASI PENGOLAHAN SARI MENGKUDU DI UD”ZAM” KABUPATEN JEMBER

East Java Province's sole producer of noni juice (NONI), UD. ZAM, was founded in 2014. Only noni fruit that meets very high quality criteria is used as the primary raw material for noni juice. Noni juice, also referred to as Tahitian Noni, is the principal product created after the noni fruit naturally ferments. Two primary challenges, specifically low quality assurance, are the focus of the 2023–2026 partner SME development roadmap, which was created in collaboration with the Implementation Team. The use of pasteurization technology using the double jacket method is the main goal of the effort. Surveys, the creation of double jacket pasteurization machines, installation, instruction, and field support are some of the activity methods used. The result of this community service project is a set of double jacket pasteurization machines that can effectively replace the outdated method of pasteurizing noni juice both technically and economically

Uji mikrobiologi dan uji etanol pada minuman sari buah mengkudu di UD X

The noni juice drink is a processed product of UD X located in Lumajang. Many noni producers are found in Lumajang and are dominated by small entrepreneurs. During the production process of noni juice, the aspects of sanitation, hygiene, and ethanol content were not paid attention to. The aims of this study were: to perform microbiological tests related to the presence of Coliform and Salmonella sp bacteria, and to test the ethanol content of noni juice drinks according to SNI. The research design used a completely randomized design and was analyzed using ANOVA. Microbiological test using the MPN (Most Probable Number) method, and the ethanol test method, namely gas chromatography. The results of the study showed that the microbiological test based on BPOM No. 16 of 2016 showed that the E-Coli, Salmonella and staphylococcus test was worth 0, meaning that there were no microbes and bacteria in the drink. Based on the results of the BNT test (P5 %), showed that the treatments were significantly different. That is, the fermentation time dramatically affects the presence of E-Coli and Salmonella in noni juice drinks. Furthermore, according to PerKa No. 14 of 2016, concerning alcoholic beverages. The ethanol content of noni drink is 0.5% - 5%. However, the results of the BNT test (P5 %) showed no significant effect between fermentation time on the ethanol content produced in noni juice drink

Growth and blood lipid profile of native chickens given noni juice (Morinda citifolia) via drinking water

The concept of phytogenic feed additives refers to natural medicinal products derived from herbal plants to promote the growth and health of poultry. This study aims to examine the inclusion of Noni fruit juice (NFJ) in drinking water on the growth and blood lipid profile of native chickens. A total of 160 native chickens aged 2 weeks with homogeneous body weight were randomly divided into 4 treatment groups and 4 replications, each repetition with 40 chickens. Chickens were given treatment, namely: chickens were given drinking water without NFJ (A), drinking water with 4% NFJ (B), drinking water with 4.5% NFJ (C), and drinking water with 5% NFJ (D). The results showed that NLJ supplementation in drinking water had no significant effect (P>0.05) on chicken growth and feed efficiency. Blood cholesterol and HDL levels showed significant differences (P<0.05) between treatments. The lowest blood cholesterol levels were found in group C chickens and the highest in group A chickens. On the other hand, the highest HDL levels were found in group C chickens and the lowest in group A chickens. It was concluded that supplementation of 4.5% NFJ in drinking water had no impact on growth, but significantly reduced cholesterol content and increased HDL concentrations in native chicken blood.

Characterizations of microRNAs involved in the molecular mechanisms underlying the therapeutic effects of noni (Morinda citrifolia L.) fruit juice on hyperuricemia in mice.

Hyperuricemia is generally defined as the high level of serum uric acid and is well known as an important risk factor for the development of various medical disorders. However, the medicinal treatment of hyperuricemia is frequently associated with multiple side-effects. The therapeutic effect of noni (Morinda citrifolia L.) fruit juice on hyperuricemia and the underlying molecular mechanisms were investigated in mouse model of hyperuricemia induced by potassium oxonate using biochemical and high-throughput RNA sequencing analyses. The levels of serum uric acid (UA) and xanthine oxidase (XOD) in mice treated with noni fruit juice were significantly decreased, suggesting that the noni fruit juice could alleviate hyperuricemia by inhibiting the XOD activity and reducing the level of serum UA. The contents of both serum creatinine and blood urine nitrogen of the noni fruit juice group were significantly lower than those of the model group, suggesting that noni fruit juice promoted the excretion of UA without causing deleterious effect on the renal functions in mice. The differentially expressed microRNAs involved in the pathogenesis of hyperuricemia in mice were identified by RNA sequencing with their target genes further annotated based on both Gene Ontology and Kyoto Encyclopedia of Genes and Genomes databases to explore the metabolic pathways and molecular mechanisms underlying the therapeutic effect on hyperuricemia by noni fruit juice. Our study provided strong experimental evidence to support the further investigations of the potential application of noni fruit juice in the treatment of hyperuricemia.

Morinda citrifolia L.(Noni)-A Review on its health benefits, Phytochemistry and its recent researches.

Morinda citrifolia, a fruit commonly known as “Noni”, has been habitually used in parts of East Asia to relieve many diseases. Noni juice is a globally popular health beverage originating in the tropics. Traditional healers believe the noni plant to be useful for a wide range of health issues and noni juice consumers throughout the world have similar perceptions. Product derived from the fruit Morinda citrifolia (Noni) have been commercialized in USA since 1990’s and are increasing distributed all over the world. In European countries fruit juice of noni has been approved as novel food by European commission in, 2003. Noni has tradionally used to relieve inflammatory disease, Fermented noni has effect on atopic dermatis(AD) to study the improving effect of fermented noni treatment on atopic dermatitis like skin lesions and elucidate molecular mechanism. It is most effective against colon and rectal cancer. Morindone and damnacanthal have significant cytotoxicity effect and selectivity and activity against colorectal cancer cell lines has also been identified.The aim of this review study is to identify more such health benefits and chemical compounds or phytochemicals in recent researches.

Antioxidant Activity of Noni Juice in Vitro and in Human Volunteers

Morinda citrifolia (noni) fruit juice has been found to provide a wide range of potential health benefits. Among these are the reduction of free radicals and protection against lipid peroxide DNA damage in heavy cigarette smokers and athletes who had exercised to the point of exhaustion. These benefits have been observed after drinking a beverage containing a blend of noni juice from French Polynesia, Tahitian Noni® Juice (TNJ). To determine if TNJ exerts more immediate antioxidant effects, and under less extreme conditions, in vitro tests and a trial involving healthy young adult men were conducted. In the human study, volunteers drank 200 mL TNJ, orange juice or water following an overnight fast. Blood samples were collected before and 1 hour following ingestion of the beverages. Plasma and red cell lysate (erythrocyte) samples were measured for antioxidant activity potentiometrically. TNJ exhibited high in vitro antioxidant activity in the 2,2-diphenylpicrylhydrazyl (DPPH) radical scavenging, reducing power and lipid hydroperoxide scavenging assays. TNJ also significantly increased mean antioxidant activity in plasma and erythrocytes of healthy volunteers. The effect of TNJ in erythrocytes was approximately 4.6 times greater than that of orange juice. There were no increases observed in the water group. The results of this study reveal that TNJ can provide antioxidant benefits shortly after ingestion and under more everyday conditions, not only in extreme circumstances or when consumed repeatedly.

Exploring the Potential Immunomodulatory Properties of Noni Juice on Human Monocytes and Macrophages

Noni, also known as Morinda citrifolia, is a plant that has been widely used for treating various pathologies due to its allegedly anti-inflammatory and immunomodulating properties. Macrophages and monocytes are critical immune cells that initiate inflammation and generate an immune response against various aggressors, regardless of their causative agent. However, it is not well investigated how noni fruit components affect the behavior or phenotype of these cells. Hence, studies in this direction could potentially demonstrate the therapeutic effects of this fruit, which is consumed worldwide. This study aimed to investigate the therapeutic properties of noni fruit juice in modulating the behavior and phenotype of human monocytes and macrophage cells in vitro. The results show that noni fruit juice inhibited the production of nitric oxide (NO) and inflammatory cytokines such as tumor necrosis factor (TNF)-α, interleukin (IL)-1β, and IL-4, while stimulating the production of the anti-inflammatory cytokine IL-10 in monocytes. In addition, it negatively modulated the expression of toll-like receptor 4 (TLR4). In macrophages, noni fruit juice enhanced the secretion of all cytokines and NO, and inhibited the expression of TLR4. The contrasting results observed could be attributed to the joint stimuli of PMA (Phorbol 12-myristate 13-acetate), which was used to induce macrophage differentiation and noni Juice. Overall, the data indicate that noni may act as an anti-inflammatory agent and may aid in the treatment of uncontrolled inflammatory diseases as a complementary treatment to conventional therapies, under medical supervision.

Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice.

In order to obtain noni juice with high yield and good quality, the effect of combined extraction technique of enzymatic treatment (EZ) and ultrasonication (US) on the overall quality of noni juice was investigated. Moreover, the extraction performance of the EZ-US combined extraction technique was compared with that of EZ-based extraction and the US-based extraction. Response surface methodology (RSM) was designed to optimize the parameters of ultrasonic treatment, by taking consideration of the extraction efficiency, quality parameters and bioactive ingredients of noni juice. The results indicated that combined ultrasonic and enzymatic treatment achieved a synergistic effect on promoting the quality of noni juice. The maximum juice yield of 67.95% was obtained under ultrasonication for 10min at 600W after enzymatic treatment (EZU). In addition, EZU-treated juice exhibited the highest contents of total phenolic and flavonoid, which were 148.19±2.53mg gallic acid/100mL and 47.19±1.22mg rutin/100mL, respectively, thus contributing to better antioxidant activity. Moreover, the EZU treatment significantly reduced the particle size of noni juice, and improved its suspension stability and rheological properties. FTIR results indicated that the treatments did not bring major changes in the chemical structure and the functional groups of compounds in noni juice. Therefore, EZU treatment can be successfully applied to the extraction of noni juice with better nutritional properties and overall quality.

Consumer Perceptions of Noni Juice Health Benefits during a 90-Day In-Home Use Test

Noni juice, made from the fruit of Morinda citrifolia, is a health-promoting food from the Pacific Islands with an extensive history of traditional use. Human clinical trials have revealed that noni juice has antioxidant, immunomodulatory and anti-inflammatory properties. Previously, regular noni juice consumers in Europe and traditional healers in Fiji were surveyed to identify potential noni juice health benefits. But to better understand the perception of its health benefits among those with no previous experience with noni juice, an in-home study was conducted in the United States. Three hundred and nineteen adults with untreated chronic health conditions were provided with a 90-day supply of a blinded (unlabeled) commercial noni juice product (Tahitian Noni® Juice), instructed to consume 4 fluid ounces (1/2 cup) each day, and responded to a questionnaire given on days 30, 60 and 90 to evaluate product appeal and perceived effectiveness. A total of 299 people (94%) felt that their health improved in some way after drinking TNJ for 90 days. More than 80% of the subjects reported feeling better or healthier in general. Most participants also concurred with more than two dozen additional positive health perception statements, especially on days 60 and 90. More than 70% of consumers also indicated that noni juice helped them feel better than other wellness supplements they had tried in the past, including other so-called “super fruit” products. These findings seem to corroborate the results of clinical trials and previous consumer surveys regarding the potential for noni juice to provide discernable health benefits when used consistently over time. Such findings may help guide additional placebo-controlled clinical trials in which specific effects may be evaluated more rigorously.

Desain Kemasan Minuman Sari Buah Mengkudu (Morinda citrifolia) untuk Meningkatkan Pemasaran di UD Manjur Makmur

One of the variant of Morinda citrifolia fruit drink is called noni juice and known as Noni Super Power’s brand name at UD Manjur Makmur. This beverage is naturally fermented by spontaneous fermentation at 28-30°C during six months in a bottle that has been cleaned and tightly closed. During the marketing process to consumers, the design packaging of noni drink is needed to attract consumers buying. Meanwhile, the primary packaging of noni juice at UD Manjur Makmur is less attractive to consumers, there is also no secondary and tertiary packaging and it became the product's packaging weakness. So, label and packaging for noni juice products are needed to design to promote product identity and display product visuals to raise the consumers’ interest. This study was conducted to solve these problems. In this research, benchmarking of products, the Guide on Labeling of Processed Food Agency for National Drug and Food Control (2020), and the observation, imitation, modify methodology were applied. This research resulted in the design of primary, secondary, and tertiary packaging for noni fruit juice drinks. Following the benchmarking, the guide of processed food label requirements, and evaluating the packaging and labels (2020), the new design packaging and labels were better than before. As packaging of noni juice, plastic bottles with new design label are used for primary packaging, followed by rectangles (boxes) made from samson paper (size of 6,3 × 6,3 × 18 cm) for secondary packaging, and cardboard boxes made from corrugate (size of 30 × 20 × 40 cm) for tertiary packaging. Furthermore, the new design packaging (especially tertiary packaging) can accommodate a large amount of noni juice bottles during the marketing and distribution of its product.
 Keywords: consumers’ interest, noni juice, label, packaging

Effects of Sonication and Thermal Pasteurization on the Nutritional, Antioxidant, and Microbial Properties of Noni Juice.

Sonication is recognized as a potential food processing method to improve the functional properties of fruit juice. This study evaluated the effects of different sonication durations (20, 40, and 60 min) and thermal pasteurization on the nutritional, antioxidant, and microbial properties of noni juice. Fresh noni juice served as the control. The main organic acids detected were malic (57.54-89.31 mg/100 mL) and ascorbic (17.15-31.55 mg/100 mL) acids. Compared with the fresh sample, the concentrations of these compounds were significantly improved (p < 0.05) in the 60 min sonicated sample but reduced (p < 0.05) in the pasteurized sample. Moreover, sonication for 60 min resulted in increments of scopoletin, rutin, and vanillic acid compared to the fresh sample. The antioxidant activity of the juice sample was improved in the sample sonicated for 60 min. Irrespective of juice processing method, the level of microbial counts in noni juice was within the satisfactory level over the 8 weeks of refrigerated (4 °C) storage. This study highlights the feasibility of using ultrasound processing to enhance the quality of noni juice on the industrial scale.

Pharmacological Activity of Morinda Citrifolia [Noni] Fruit

The "noni," or Morindacitrifolia L., has been utilised in Polynesian traditional medicine for over 2000 years. The evergreen shrub Morindacitrifolia (Rubiaceae) produces mature fruit with a distinct butyric acid flavour and aroma. Around the world, diverse groups (like the Polynesians) use the leaves and, especially, the fruit in a variety of ways. The root is also used as a dye. Because of these purposes.validate the genuine therapeutic effects has become more crucial given the market that is growing around "noni juice". throughout this plant. Although current research has demonstrated that this fruit contains antimicrobial and antioxidant capabilities in vitro, we still do not have. There is solid proof that noni has health benefits for people in terms of nutrition and medicine. The coffee family, Rubiaceae, includes the fruit-bearing tree Morindacitrifolia. Its natural range spans Southeast Asia and Australasia, and Polynesian sailors dispersed it across the Pacific. The more well-known English names of great morinda, Indian mulberry, noni, beach mulberry, and cheese fruit are among the fruit's over 100 regional names.