Orange Juice Research Articles

Unveiling the power of social influencers in brand trust and brand identification

Purpose: This study investigates the effects of social influencer characteristics (i.e., opinion leadership and parasocial interaction) on forming follower brand trust and identification.Design/methodology/approach: This study included 286 Korean consumers (144 males and 142 females) with social media experience. We tested the hypotheses using structural equation modelling, multiple regression, bootstrapping and multigroup model analysis within the fast moving consumer goods (FMCG) sector, with a particular focus on an orange juice brand.Findings/results: Opinion leadership and parasocial interaction (i.e., the one-sided, quasi-social relationship between individuals and social influencers through media consumption) were positively related to follower brand trust and brand identification, and brand trust had a positive relationship with brand identification. The mediating effect of brand trust in the positive relationships between social influencer characteristics and brand identification was significant. We also found that opinion leadership was positively related to brand identification in the male group, while parasocial interaction had a positive relationship to brand identification in the female group.Practical implications: Organisations need to be aware that opinion leadership and parasocial interaction are vital for understanding the effectiveness of social influencer marketing. In addition, they need to take a close look at social influencer characteristics as they affect brand performance by target group.Originality/value: Our results suggest that brand trust is essential in explaining how social influencer characteristics relate to brand identification. This study is the first to analyse gender-based variations in brand identification formed by opinion leadership and parasocial interaction highlighting the roles of social influencer characteristics in marketing.

Inflation in Orange Juice Prices and Consumer Responses

This publication examines the recent inflation in orange juice prices and consumer responses using Nielsen scanner and Orange Juice tracker datasets. Orange juice prices experienced high inflation, peaking at 14.1% in January 2023, leading to decreased sales in both volume and dollars. Consumers are aware of the ongoing inflation in orange juice prices and reduced their orange juice purchases in quantity and frequency instead of discontinuing consumption altogether. Despite the significant barrier of high prices, the proportions of active orange juice consumers and those with a positive perception of orange juice remained steady and strong. Marketing efforts emphasizing the health benefits of orange juice continue to be crucial in sustaining consumer perception and demand.

Production and immobilization of pectinases from Penicillium crustosum in magnetic core-shell nanostructures for juice clarification

Global market of food enzymes is held by pectinases, mostly sourced from filamentous fungi via submerged fermentation. Given the one-time use nature of enzymes to clarify juices and wines, there is a crucial need to explore alternatives for enzyme immobilization, enabling their reuse in food applications. In this research, an isolated fungal strain (Penicillium crustosum OR889307) was evaluated as a new potential pectinase producer in submerged fermentation. Additionally, the enzyme was immobilized in magnetic core-shell nanostructures for juice clarification. Findings revealed that Penicillium crustosum exhibited enzymatic activities higher than other Penicillium species, and pectinase production was enhanced with lemon peel as a cosubstrate in submerged fermentation. The enzyme production (548.93 U/mL) was optimized by response surface methodology, determining the optimal conditions at 35 °C and pH 6.0. Subsequently, the enzyme was covalently immobilized on synthesized magnetic core-shell nanoparticles. The immobilized enzyme exhibited superior stability at higher temperatures (50 °C) and acidic conditions (pH 4.5). Finally, the immobilized pectinases decreased 30 % the orange juice turbidity and maintained 84 % of the enzymatic activity after five consecutive cycles. In conclusion, Penicillium crustosum is a proven pectinase producer and these enzymes immobilized on functionalized nanoparticles improve the stability and reusability of pectinase for juice clarification.

Determination of sodium benzoate in different brands of orange juices available in Bangladesh by high-performance liquid chromatography

Sodium benzoates as a chemical preservative are common practice in modern food technology. It is permitted by international laws in food as a food additive with a restricted amount. But it is highly used in different food products like fruit juices. Therefore, an experimental study was conducted to determine the concentration of sodium benzoate in different brands of orange juices available in the market Tangail region, Bangladesh using High Performance Liquid Chromatography (HPLC). Chromatographic analysis was performed by a column (250 × 4.6 mm) with an isocratic solvent system at 40°C. The mobile phase consisted of sodium acetate and acetic acid buffer (pH was 4). The correlation of coefficient was 0.9999 from the standards curves and the variety of external standard absorptions was 0.93 to 20.05 µg/mL. Analysis of four brands of orange juice samples showed that the concentration of sodium benzoate was within the FDA standard, but two brand samples slightly exceeded the Bangladesh Standard and Testing Institute (BSTI) standard. Brand 1 and Brand 4 samples contained sodium benzoate 14.61 and 9.59 mg/100 mL respectively which were within the level BSTI standard range whereas Brand 2 and Brand 3 samples contained 16.11 and 16.33 mg/100 mL respectively which exceeded the level of BSTI standard.

Antibacterial effects of various molecular weight chitosans against Alicyclobacillus acidoterrestris in orange juice

Alicyclobacillus acidoterrestris has been gaining attention due to its unique thermo-acidophilic properties and being associated with the deterioration of pasteurized beverages. The objective of this study was to evaluate the antibacterial activity of chitosan with various molecular weights (MWs) (164, 85, 29.2, and 7.1 kDa) and concentrations (0–100 μg/mL) against A. acidoterrestris and its effect on guaiacol production. Various chitosan MWs were co-incubated for 7 days, and the bacterial growth, guaiacol, and vanillic acid contents during storage were determined. The chitosans performed antibacterial effects against A. acidoterrestris. Further, 164 kDa chitosan showed excellent results in controlling the growth and guaiacol formation in A. acidoterrestris. These findings demonstrated the efficacy of chitosan antibacterial activity against A. acidoterrestris and mitigating the guaiacol formation. Chitosan's antibacterial properties are attributed to the elimination of cells and suppression of guaiacol production. This study introduces a new approach for reducing A. acidoterrestris contamination in fruit juices, with potential product quality and safety advantages.

Edible Plant-Derived Extracellular Vesicles for Oral mRNA Vaccine Delivery.

Nucleic acid delivery through extracellular vesicles (EVs) is a well-preserved evolutionary mechanism in all life kingdoms including eukaryotes, prokaryotes, and plants. EVs naturally allow horizontal transfer of native as well as exogenous functional mRNAs, which once incorporated in EVs are protected from enzymatic degradation. This observation has prompted researchers to investigate whether EVs from different sources, including plants, could be used for vaccine delivery. Several studies using human or bacterial EVs expressing mRNA or recombinant SARS-CoV-2 proteins showed induction of a humoral and cell mediated immune response. Moreover, EV-based vaccines presenting the natural configuration of viral antigens have demonstrated advantages in conferring long-lasting immunization and lower toxicity than synthetic nanoparticles. Edible plant-derived EVs were shown to be an alternative to human EVs for vaccine delivery, especially via oral administration. EVs obtained from orange juice (oEVs) loaded with SARS-CoV-2 mRNAs protected their cargo from enzymatic degradation, were stable at room temperature for one year, and were able to trigger a SARS-CoV-2 immune response in mice. Lyophilized oEVs containing the S1 mRNA administered to rats via gavage induced a specific humoral immune response with generation of blocking antibodies, including IgA and Th1 lymphocyte activation. In conclusion, mRNA-containing oEVs could be used for developing new oral vaccines due to optimal mucosal absorption, resistance to stress conditions, and ability to stimulate a humoral and cellular immune response.

100% Orange Juice Consumption is Associated with Socioeconomic Status, Improved Nutrient Adequacy, and Higher Bioactive Compounds Intake: Results from Brazilian National Dietary Survey 2017–2018

Objective The consumption of 100% orange juice (OJ) has been associated with nutrient adequacy and better diet quality. To date, there are few analyses exploring 100% OJ consumption patterns across populations, with no data from Brazil. We aimed to explore the associations between 100% OJ consumption, sociodemographic factors, and nutrient intake in a representative sample of the Brazilian general population aged 10 years or older. Methods Data were obtained from the National Dietary Survey 2017–2018, a cross-sectional study including data on individual food intake of 46,164 subjects aged ≥10 years collected using two 24-h dietary recalls. Results 100% OJ was consumed by 11% of the population, with a mean intake of 43.0 ml/d. Males were more frequent consumers compared to females, and the percentage of consumers increased with education and income. 100% OJ consumption was associated with higher intakes of energy, vitamin C, folate, calcium, magnesium, potassium, polyphenols, and carotenoids. There is no significant difference in fiber intake between consumers and non-consumers. 100% OJ consumers had a higher percentage of the population meeting the Estimated Average Requirement for vitamin A, vitamin C, vitamin D, folate, calcium, and magnesium. Conclusion Our results suggest that 100% OJ could be a component of a healthy diet, helping individuals to achieve nutrient recommendations.

Chemotaxonomic classification of closed-related sweet oranges (Citrus sinensis L.) using principal component and cluster analysis of color and bi-oactive compounds in the orange peels

Chemotaxonomy is a systematic approach to plant classification based on discernible variations and similarities in their biochemical compositions, with a particular emphasis on secondary metabolites that often exhibit specificity within taxonomically related plant species. In the context of our investigation, we conducted a comprehensive chemotaxonomic analysis of sweet oranges utilized in concentrated juice production. This involved a thorough examination of antioxidant activities, characterization of flavonoid and phenolic profiles, UV-visible spectra scanning, and the implementation of color analysis. The results from cluster analysis demonstrated the superior efficacy of color analysis in discerning subtle distinctions among orange varieties. Further refinement in the analytical process requires the application of supplementary techniques after an exhaustive and precise extraction facilitated by organic solvents. Notably, all employed methodologies successfully discriminated between distinct orange types. While the compilation of extensive datasets presents inherent challenges, the incorporation of Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) enhances the interpretability of the obtained results. Considering that existing methodologies for assessing fresh fruit quality rely on subjective human visual inspection or orange juice analysis by ratio, which may lack precision in quantifying chemical constituents, there exists a growing demand for expedited techniques that can reliably ensure the quality of orange juice within the industry.

Bifunctional peptides as alternatives to copper-based formulations to control citrus canker

Citrus canker is an infectious bacterial disease and one of the major threats to the orange juice industry, a multibillion-dollar market that generates hundreds of thousands of jobs worldwide. This disease is caused by the Gram-negative bacterium Xanthomonas citri subsp. citri. In Brazil, the largest producer and exporter of concentrate orange juice, the control of citrus canker is exerted by integrated management practices, in which cupric solutions are intensively used in the orchards to refrain bacterial spreading. Copper ions accumulate and are as heavy metals toxic to the environment. Therefore, the aim of the present work was to evaluate bifunctional fusion proteins (BiFuProts) as novel and bio-/peptide-based alternatives to copper formulations to control citrus canker. BiFuProts are composed of an anchor peptide able to bind to citrus leaves, and an antimicrobial “killer” peptide to protect against bacterial infections of plants. The selected BiFuProt (Mel-CgDEF) was bactericidal against X. citri at 125 μg mL−1, targeting the bacterial cytoplasmic membrane within the first minutes of contact. The results in the greenhouse assays proved that Mel-CgDEF at 250 μg mL−1 provided protection against X. citri infection on the leaves, significantly reducing the number of lesions by area when compared with the controls. Overall, the present work showed that the BiFuProt Mel-CgDEF is a biobased and biodegradable possible alternative for substitute cupric formulations.Key points• The bifunctional fusion protein Mel-CgDEF was effective against Xanthomonas citri.• Mel-CgDEF action mechanism was the disruption of the cytoplasmic membrane.• Mel-CgDEF protected citrus leaves against citrus canker disease.

Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice

This work evaluated the effect of microwave-assisted pasteurization on pectin methylesterase (PME) and ascorbic acid (AA) in orange juice (OJ) and proposed a model to predict the time-temperature profile of the process and consequent effect on inactivation and quality. Fresh OJ was pasteurized in a pilot-scale unit at four processing temperatures (70, 80, 90 and 100) °C, five holding times, using two heating systems (conventional and microwave). The experimental overall heat transfer coefficient was determined from the heat loads and correlated with Reynolds and Prandtl numbers. The best-adjusted correlation was used to predict the time-temperature profile considering a unidimensional mathematical model for flow and heat transfer. Predicted and experimental temperatures showed differences below 0.9 °C for all conditions. The model was able to predict PME inactivation and AA retention, indicating that microwave pasteurization of OJ can be as efficient as conventional heating on PME inactivation with less impact on AA.

Optoelectronic system for measuring the sugar content in citrus fruits

The color of oranges originates from carotenoids, which are natural pigments ranging from yellow to red color and is indicative of the sugar level and degree of ripeness. During the degreening process, the fruit quality can deteriorate, which is manifested as insufficient ripeness and sugar (sucrose) content. Therefore, in this study, we have designed a low-cost, easy-to-use optoelectronic system to measure the sugar content in orange and lemon juice. The system consists of a U-shaped plastic optical fiber (POF) and a visible multispectral sensor. The device identifies variation in the absorption of the evanescent field of the POF when it comes in contact with orange juice. The response of the multispectral sensor in the wavelength range of 450–650 nm is digitally captured, improving the efficiency and accuracy of the measurements. To validate the multispectral sensor measurements, the sugar contents are compared with those obtained using a visible spectrum analyzer and refractometer.

Fermentation of whey-derived matrices by Kluyveromyces marxianus: alcoholic beverage development from whey and fruit juice mixes.

This research paper addresses the hypotheses that Kluyveromyces marxianus can be cultured with good alcohol production on different whey-derived matrices, and that the fermented product can be used in order to develop alcoholic beverages with acceptable sensory characteristics by mixtures with yeast-fermented fruit-based matrices. Growth and fermentative characteristics of Kluyveromyces marxianus LFIQK1 in different whey-derived matrices were explored by culturing (24 h, 30°C) on reconstituted whey, demineralized whey, heat-treated whey and milk permeate media. High lactose consumption, ethanol production and yield were observed. Reconstituted whey matrix was selected for mixing with orange or strawberry juices fermented using Saccharomyces cerevisiae to obtain alcoholic beverages (W-OR and W-ST, respectively). Consumer evaluation of beverages was performed using acceptability and Check-All-That-Apply (CATA) questions. Good acceptance was observed, significantly higher for W-ST than for W-OR. CATA questions gave information about organoleptic characteristics of beverages. Penalty analysis showed W-R and W-ST were positively associated with smooth/refreshing and fruity/natural, respectively. Liking was represented, accordingly with penalty analysis, by natural/refreshing. A novel alternative for utilization of whey and whey-related matrices by alcoholic beverages production with natural ingredients is presented.

Pre- and Post-harvest Elicitation with Methyl Jasmonate and Salicylic Acid Followed by Cold Storage Synergistically Improves Red Colour Development and Health-Promoting Compounds in Blood Oranges

Red blush is one of the key quality markers of blood orange fruit (Citrus sinensis L. Osbeck). Therefore, the influence of pre- (1, 2, and 3 mM) and postharvest (0.5, 1, and 1.5 mM) methyl jasmonate (MeJA) and salicylic acid (SA) (1, 2, and 3 mM) treatments on redness, colouring pigments, and health-promoting compounds in cold stored ‘Tarocco Ippolito’ blood oranges was investigated. Preharvest application of 3 mM MeJA significantly increased rind citrus colour index (CCI) by 43.3% and colorimetric coordinate a* (redness) by 3.1% and decreased h° (hue angle, 0 = red), L* (lightness), and b* (yellowness) by 13.7%, 12.6%, and 23.4%, respectively. This treatment also enhanced CCI (57.4%), reduced h° (16.5%) and L* (36.4%), and increased total anthocyanins (88%), monomeric anthocyanins (117%), and flavonoids (77%) in the juice. Postharvest dip of 1.5 mM MeJA (5 min) improved CCI of juice (53.6%) and a* (5.5%), reduced h° (15.9%), L* (19.8%), and b* (19.4%), and increased total anthocyanins (66.7%), monomeric anthocyanins (74%), and flavonoids (23.4%) in the juice. Preharvest application of 1 mM SA increased rind CCI (50.8%) and reduced L* (13.6%), b* (16.4%), and h° (29.5%). All preharvest SA treatments significantly increased total phenolics in the juice. Lycopene was increased (61.7%) by 5 min postharvest dip of 3 mM SA. In conclusion, 3 mM preharvest spray application of MeJA four weeks before harvest and postharvest dip of 1.5 mM MeJA (5 min) are effective in improving red colour of rind and juice and health-promoting compounds in blood orange juice.

Effect of Digested Selected Food Items on Markers of Oxidative Stress and Inflammation in a Caco-2-Based Human Gut Epithelial Model.

The human gut epithelium presents a crucial interface between ingested food items and the host. Understanding how different food items influence oxidative stress and inflammation in the gut is of great importance. This study assessed the impact of various digested food items on oxidative stress, inflammation, and DNA/RNA damage in human gut epithelial cells. Differentiated Caco-2 cells were exposed to food items and their combinations (n = 22) selected from a previous study, including sausage, white chocolate, soda, coffee, orange juice, and curcumin. Following stimulation with TNF-α/IFN-1β/LPS and H2O2 for 4 h, the cells were exposed to digested food items or appropriate controls (empty digesta and medium) for a further 16 h. Cell viability, antioxidant capacity (ABTS, FRAP), IL-6, IL-8, F2-isoprostanes, lipid peroxidation (MDA), and DNA/RNA oxidative damage were assessed (3 independent triplicates). The ABTS assay revealed that cells treated with "white chocolate" and "sausage + coffee" exhibited significantly reduced antioxidant capacity compared to stimulated control cells (ABTS = 52.3%, 54.8%, respectively, p < 0.05). Similar results were observed for FRAP (sausage = 34.9%; white chocolate + sausage = 35.1%). IL-6 levels increased in cells treated with "white chocolate + sausage" digesta (by 101%, p < 0.05). Moreover, MDA levels were significantly elevated in cells treated with digested "sausage" or sausage in combination with other food items. DNA/RNA oxidative damage was found to be higher in digesta containing sausage or white chocolate (up to 550%, p < 0.05) compared to stimulated control cells. This investigation provides insights into how different food items may affect gut health and underscores the complex interplay between food components and the epithelium at this critical interface of absorption.

A novel non-enzymatic electrochemical glucose sensors based on graphene oxide nanoribbons: Tracking energy expenditure and nutritional intake in sports

This work revealed the development of a novel non-enzymatic electrochemical sensor for glucose detection based on a modified glassy carbon electrode made of graphene oxide nanoribbons (GONRs). The TEM, XRD), XPS, FTIR, and Raman spectroscopy were used to characterize the shape and structure of the modified electrode made of GONRs. Using amperometry and cyclic voltammetry (CV), the nanocomposite's electrochemical performance was assessed (AMP). The TEM results support the XPS, Raman, and XRD observations, demonstrating the capability of the suggested approach to generate single-layered GONRs with good edge linearity. The suggested non-enzymatic glucose sensing method was found to be selective, stable, repeatable, and reproducible through electrochemical analyses. The response behavior of GONRs/GCE was found to be linear within the 0.1–105 mM range, and the sensitivity and detection limit were found to be roughly 20.815 µA/mM and 3 µM, respectively. To verify the GONRs/GCE sensor's practicality and viability, tests were conducted on human serum and orange juice samples. The recovery rate ranged from 94.00% to 99.20%, according to the results, and the relative-standard deviation (RSD) values were 3.21% to 4.41%. These encouraging RSD and recovery rates showed that GONRs/GCE would work well as electrodes for measuring glucose in actual samples.

Scientific Validation of Flavonoids for Effective Management of Pancreatitis: In-Silico Molecular Docking

When someone develops pancreatitis, their pancreas swells up in inflammation. Pancreatic damage happens when the digestive enzymes are activated before they are discharged into the small intestine and begin attacking the pancreas. There are two types of pancreatitis: acute and chronic. Alcohol consumption and gallstones are just two of the numerous potential causes of pancreatitis. Plant medicine is an effective way to cure pancreatitis. Citrus flavonoids may offer promising bioactive molecules for treating metabolic disorders, according to some research. Hesperidin is widely consumed in the Western diet in this regard, mostly through the consumption of orange juice. Furthermore, since refined hesperidin is easily extracted or produced and is highly purified industrially, it is inexpensively available commercially. The Western diet contains little eriodictoyl, which is mostly found in lemons and is commercially available. Method: In the current work, NF-kβ receptor inhibitors were sought after using a molecular docking approach. The binding was determined by the Auto Dock software utilizing a grid-based docking method. Compounds' 2D structures were constructed using the chem sketch, converted to 3D, and then energetically reduced up to an arms gradient of 0.01. (MMFF). Result: Hesperetin and Eriodictoyl found to be effective anti-pancreatitis agent effectively binds to be target protein NF-kβ receptor with binding energy -6.9 &amp; -6.7 kcalmol-1 for hesperetin &amp; eriodictoyl respectively. Conclusion: It was discovered through a computationally based docking analysis that both lead compounds exhibit strong NF-KB receptor inhibiting effects. The results demonstrated a promising docking score and lead molecule's pattern of binding to the target protein's active region with strong covalent bonding. The synergistic impact of hesperetin &amp; eriodictoyl is ability to heal pancreatitis.

Effect of 100% Orange Juice and a Volume-Matched Sugar-Sweetened Drink on Subjective Appetite, Food Intake, and Glycemic Response in Adults.

Dietary recommendations to reduce the consumption of free sugars often group 100% fruit juice with other sugar-containing beverages. The objective of this study was to determine the effect of consuming 100% orange juice compared to an orange drink on next-meal food intake (FI), glycemic response, average appetite, emotions, and sensory characteristics in normal-weight adults. Thirty-six normal-weight adults (age: 26.8 ± 0.9 years) consumed, in random order and at least 5 days apart, three 240 mL test beverages as follows: (a) 100% orange juice, (b) orange drink, or (c) water. Subjective sweetness and pleasantness were determined immediately after test beverage consumption. Glycemic response, average appetite, and subjective emotions were measured every 15 min for 60 min. Food intake was determined at a pizza lunch 60 min later. Rest-of-day glycemic response and energy intake (EI) were determined using a continuous glucose monitor and food record, respectively. Lunch FI (p = 0.054) and total EI (p = 0.01) were both lower after 100% orange juice compared with the orange drink. Caloric compensation was 84% after 100% orange juice and -25% after the orange drink (p = 0.047). Average appetite was not significantly different between the test beverages (p > 0.05). Blood glucose iAUC adjusted for available carbohydrate was lower after 100% orange juice compared with the orange drink (p < 0.001). Rest-of-day blood glucose concentrations were lower after 100% orange juice compared with the orange drink (p = 0.03) and water control (p < 0.001). In conclusion, consumption of 100% orange juice as a preload resulted in higher caloric compensation, lower total daily EI, and lower blood glucose concentrations compared to the orange drink.

Efficient magnetic enrichment cascade single-step RPA-CRISPR/Cas12a assay for rapid and ultrasensitive detection of Staphylococcus aureus in food samples

Staphylococcus aureus (S. aureus) is a prevalent foodborne pathogen that could cause severe food poisoning. Thus, rapid, efficient, and ultrasensitive detection of S. aureus in food samples is urgently needed. Here, we report an efficient magnetic enrichment cascade single-step recombinase polymerase amplification (RPA)-CRISPR/Cas12a assay for the ultrasensitive detection of S. aureus. Magnetic beads (MBs) functionalized with S. aureus-specific antibodies were initially used for S. aureus enrichment from the complex matrix, with 98% capture efficiency in 5 min and 100-fold sensitivity improvement compared with unenriched S. aureus. Next, a single-step RPA-CRISPR/Cas12a-based diagnostic system with optimized extraction-free bacteria lysis was constructed. This assay could detect as low as 1 copy/μL (five copies/reaction) of extracted DNA template and 10 CFU/mL of S. aureus within 40 min. Furthermore, the assay could effectively detect S. aureus in real food samples such as lake water, orange juice, pork, and lettuce, with concordant results to qPCR assays. The proposed cascade signal-amplification assay eliminates the need for lengthy bacterial culture and complex sample preparation steps. Hence, the proposed assay shows great application potential for rapid, efficient, and ultrasensitive detection of pathogens in real food samples.

Assessment of the color of orange juice in the context of dietitians' food preferences.

Color is an integral part of product selection and is used to assess its attractiveness and quality. Dietitians are a group that influences the dietary choices of the population through education and promotion of rational eating behavior. The purpose of this study was to evaluate the color of selected juices in the context of dietitians' food preferences. In the first stage of the research, the color of orange juices was measured using a spectrophotometer. In the second stage, sensory analysis was carried out using the ranking method. Participants were asked to assess the attractiveness of the color of juices through glasses and bottles without the original label and with the label. The juice with the best color turned out to be the juice which, according to the L * a * b * parameters, was relatively dark and had an intense orange tint. As the juice with the worst color, they chose the juice that was colored green and blue. When assessing the color without and with the original label, the respondents indicated which one was significantly brighter and more yellow compared to the others. Dietitians prefer bright juices with a vibrant orange hue. Product packaging influences dieticians' choices regardless of the content. Instrumental control of color during product production and selection of packaging elements for attractive synergy are determinants of the perceived attractiveness of juices in the study group.

Simultaneous Content Determination of Mono-, Di-, and Fructo-oligosaccharides in Citrus Fruit Juices Using an FTIR-PLS Method Based on Selected Absorption Bands.

A quantification method was developed to determine the sugar components, either following addition or enzymatic treatment, in citrus fruit juices containing additional fructo-oligosaccharides using midinfrared spectroscopy. For the quantification, we compared the results obtained by applying the simultaneous equation method, which uses very little wavenumber information, and the partial least squares (PLS) regression method, which requires a lot of wavenumber information. In order to prevent overfitting in the PLS method, we concentrated on reducing the amount of spectral data used in the analysis. The corresponding FTIR-PLS method led to an accurate quantification of the sugar contents, even in enzymatically treated orange juices with complicated compositions. The spectral data used for model calibration were significantly reduced by focusing on the absorption and assignment information of the sugar components. The RMSEs of Glc, Fru, Suc, GF2, and GF3 in enzyme-treated orange juice before and after spectral data reduction were 0.50, 0.46, 0.61, 0.74, and 0.61 g/L and 0.51, 0.49, 0.73, 0.86, and 0.61 g/L, respectively. The developed method could be easily implemented for practical applications, using a simple measuring instrument since only absorption information at the limited absorption bands is required.