Orange Juice Drink Research Articles

Food sensitivity in reflux esophagitis

We examined 66 patients with pain of possible esophageal origin for sensitivity to intraesophageal infusions of coffee, orange juice, spicy tomato drink, or HCl of varying concentrations as an addendum to their acid infusion (Bernstein) tests. Compared to Bernstein-negative subjects, acid-sensitive patients were sensitive to infusion of coffee (P < 0.01), orange juice (P < 0.001), and tomato drink (P < 0.001). Patients were largely insensitive to HCl solutions with a titratable acidity of 1 mEq per liter or less, less than the least acidic food solution tested. However, Bernstein-positive patients were still highly sensitive to infusions of coffee, orange juice, and tomato drink adjusted to pH 7 (P < 0.001). Patients were unable to differentiate symptoms caused by acid or food infusions, and solutions did not differ in the duration of infusion needed either to cause symptoms or to relieve them by saline. We conclude that the pain of esophagitis is nonspecific and can be precipitated by a variety of seemingly unrelated substances.

Effects of Fluorescent Light on Flavor and Ascorbic Acid Content in Refrigerated Orange Juice and Drinks

The effect of fluorescent light on flavor changes and ascorbic acid losses in orange juice and orange drink packaged in various containers was investigated. In general, flavor changes occurred more quickly and to a greater extent in glass and blow mold plastic packaged juices than in paperboard. Microbial growth in paperboard packaged orange juice may have caused flavor changes greater than those induced by light after 72 h of exposure. Ascorbic acid losses in light-exposed packages were much higher with reconstituted orange drinks, between 40 to 90%, than with orange juice, about 20%, following 144 h of exposure.

Studies on Analysis of L-Aspartyl-L-Phenylalanine Methyl Ester in Foods

An analytical method was investigated for detection and determination of L-aspartyl-L-phenylalanine methyl ester (APM) in foods by thin layer and high speed amino acid chromatography.The presented method was composed of the following steps: Sample was dialized using a cellulose tube against water (adjusted to pH 4) or extracted with methanol. APM in the outer solution obtained by dialysis or the methanol extract was separated by thin layer chromatography using silica gel or cellulose plate. APM spot was detected on TLC plate under an ultraviolet light (365nm) after spraying with fluorescamine reagent. The sensitivity limit of detection was 12ng of APM on the TLC plate.High speed liquid chromatography of APM carried out using the column LCR-2 (Buffer pH 4.25).The analytical conditions were as follows:Column temperature; 52°CReaction bath; 95°CChromogenic reagent; ninhydrineThe recovery of APM added in orange juice and other soft drinks were 94-99%.The presented method was found to be sufficientry satisfactory for determination of APM in beverages, coffee, tea, pudding, topping, and cereals.

Effect of different pH solvents on micro-hardness and surface topography of dental nano-composite: An in vitro analysis.

Objective:Erosion of tooth surface is attributed to recent shift in diet pattern and frequent use of beverages. The aim of this research was to evaluate the effects of different beverages on surface topography and hardness of nano-filled composite material.Methods:Sixty flat disc shaped resin composite samples were fabricated and placed in distilled water for 24 hours. After 24 hours test samples were dried and divided into 4 groups. Group A (n=15) specimens were placed in tight amber bottle comprising 25 ml of artificial saliva. Similarly Group B, C and D were stored in equal amounts of orange juice, milk and coca cola drink respectively. Samples were checked for hardness and surface changes were evaluated with scanning electron microscopy.Results:There were strong significant difference observed in samples immersed in orange juice and artificial saliva. A strong significant difference was seen between Group D and Group A. Group A and Group C showed no significant difference. The micro-hardness test showed reduced values among all samples.Conclusion:Beverages consumed daily have a negative influence on hardness and surface degradation of nano-filled dental composite. Comparatively, nano-filled composites possess higher surface area to volume ratio of their fillers particle size may lead to higher surface roughness than other resin based dental biomaterials.

Characteristics of an Organism Causing Spoilage in an Orange Juice Beverage

Summary. An organism causing an off‐flavour in an orange juice drink is described. Morphological and biochemical properties of this organism, which produces a characteristic coral pink growth on most media, are also reported. Possible relationships with similar organisms known to occur in fruit juices and on fruits are discussed.