Juice Parameters Research Articles

Gas sensor technology and AI: Forecasting lemon juice quality dynamics during the storage period

Ensuring the quality of food is a critical area that directly impacts public health. The emission of Volatile Organic Compounds (VOCs), recognized as distinguishable aromas, is used for the prediction and evaluation of food quality. These compounds provide valuable data about the nature and quality of food and can serve as indicators for nutritional characteristics determination. Hence, in this study, the changes in the quality of lemon juice over a 120-day storage period were assessed using VOCs. Accordingly, an electronic nose (e-nose) equipped with 8 metal oxide sensors and chemometric methods were employed to investigate the quality changes of lemon juice during the storage period. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) models were used to visualize the qualitative changes in lemon juice samples over the storage period. Furthermore, for classifying lemon juice samples over the 120-day storage period, Support Vector Machine (SVM) and Artificial Neural Network (ANN) methods were employed. Ultimately, for predicting the pH and acidity values of lemon juice, Partial Least Squares Regression (PLSR), Principal Component Regression (PCR), and Multiple Linear Regression (MLR) methods were utilized. The results showed very high accuracy in classifying lemon juice samples during the storage period, and the constructed models could predict the pH and acidity parameters of lemon juice with high accuracy.

Comparative Evaluation of Conventional and Emerging Maceration Techniques for Enhancing Bioactive Compounds in Aronia Juice.

Ultrasound and microwave maceration techniques have been utilised to lower production costs and reduce processing time, while also preventing the degradation of nutrients like phenolics and vitamin C and preserving physical properties such as colour and viscosity. In this study, the effects of several traditional (cold, enzymatic, and thermal) and innovative (ultrasonic and microwave) maceration methods on some quality parameters of aronia juice were investigated. Microwave maceration significantly impacted the soluble solids content of the analysed juices and resulted in noticeably darker juice samples compared to the controls, with lower L*/lightness (20.1) and b*/blue-yellowness (-3.2) values and an increased a*/redness value (1.7). Different maceration methods also significantly impacted the rheological properties of the treated juices, among which MW treatment consistently showed a higher viscosity. Sorbitol and fructose were the main sugars identified, while malic acid and quinic acid accounted for 85% of the total acid content. Significant increases in the total sugar and acid concentrations were obtained in the juice samples from ultrasonic, microwave, and enzymatic maceration, while thermomaceration had no significant effect. The concentration of total phenolics ranged from 6.45 g/L in the thermomaceration samples to 9.86 and 14.07 g/L in the ultrasonic and microwave samples, respectively. The obtained results suggest that ultrasonic and microwave technologies were superior in terms of colour improvement and the extraction of sugars, acids, and phenolic compounds compared to traditional maceration methods. Ultrasound and microwave technologies present possible approaches to the improvement of aronia juice production in comparison to traditional methods.

QUALITY AND SAFETY PARAMETERS BEFORE AND AFTER PASTEURIZATION OF APPLE JUICE

The research was carried out in September (2023) on the premises of the “Kosovo Agricultural Institute” in the city of Peja. The purpose of this research was to show the influence of pasteurization on the physical, chemical, and organoleptic characteristics of apple juice. During the study, several analyses of the physical, chemical, and sensory parameters of apple juice were carried out. The parameters that have been realized include: °Brix value, Total acidity, Vitamin C, pH and SO2, sensory parameters: aroma, color, taste, and clarity-turbidity. The purpose of this research is the importance of knowing the influence of some parameters on apple juice before and after pasteurization. Pasteurization of apple juice is of great importance due to various factors related to food safety, storage, and consumer health. In the analysis of sensory parameters, the juice before pasteurization had a milder and lighter aroma, had a lighter yellow color, tasted less sweet, less fresh, and had low acidity. Clarity was present but contained some turbidity. In the analysis of sensory parameters, the evaluation of physicochemical parameters and sensory parameters should contribute to valuable knowledge on the physicochemical transformations caused by pasteurization in apple juice. Understanding these changes is very important for maintaining product quality and ensuring customer satisfaction. The study provides a basis for optimizing pasteurization processes to minimize unwanted changes in juice characteristics.

Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology

Topical consumer interest in natural, healthier, safer and nutritional juice, has inspired the search for innovative technologies that can minimize product degradation. In this regard, thermosonication has been proposed as a potential processing technology that can preserve and produce “fresh” products. Watermelon (Citrulluslanatus) juice is a nutrient-rich fruit juice that is desired by consumers due to its appealing color, pleasant odor, sweet taste and low-calorie content. This fruit juice is, however, highly perishable and prone to microorganisms, because of its neutral pH value and high amount of water activity. In addition, it is thermo-sensitive and therefore degrades quickly under thermal processing. This study aimed to identify the optimal thermosonication processing conditions for retaining the critical quality parameters (lycopene, β-carotene, ascorbic acid and total polyphenolic content) of watermelon juice. Response surface methodology, employing a central composite design, was used to determine the effects of temperature (18–52 °C), processing time (2–13 min) and amplitude level (24–73 μm) at a constant frequency of 25 kHz. The highest quality parameters were obtained at 25 °C, 2 min, and 24 µm at a constant frequency of 25 kHz, which resulted in lycopene of 8.10 mg/100 g, β-carotene of 0.19 mg/100 g, ascorbic acid of 3.11 mg/100 g and total polyphenolic content of 23.96 mg/GAE/g with a desirability of 0.81. The proposed model was adequate (p < 0.0001), with a satisfactory determination coefficient (R2) of less than 0.8 for all phytochemicals. Thermosonicated watermelon juice samples showed minimal changes in their phytochemical properties, when compared to fresh juices; the lycopene content showed a significant increase after thermosonication, and a significant retention of β-carotene, ascorbic acid and total polyphenolic acid was observed. According to the findings, thermosonication could be a viable method for preserving watermelon juice, with minimal quality loss and improved functional attributes.

Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm

Gilaburu (Viburnum opulus L.) is a red-colored fruit with a sour taste that grows in Anatolia. It is rich in various antioxidant and bioactive compounds. In this study, bioactive compounds and ultrasound parameters of ultrasound-treated gilaburu water were optimized by response surface methodology (RSM) and adaptive neuro-fuzzy inference system (ANFIS). As a result of RSM optimization, the independent ultrasound parameters were determined as an ultrasound duration of 10.7 min and an ultrasound amplitude of 53.3, respectively. The R2 values of the RSM modeling level were 99.93%, 98.54%, and 99.80%, respectively, and the R2 values of the ANFIS modeling level were 99.99%, 98.89%, and 99.87%, respectively. Some quality parameters of gilaburu juice were compared between ultrasound-treated gilaburu juice (UT-GJ), thermal pasteurized gilaburu juice (TP-GJ), and control group (C-GJ). The quality parameters include bioactive compounds, phenolic compounds, minerals, and sensory evaluation. Bioactive compounds in the samples increased after ultrasound application compared to C-GJ and TP-GJ samples. The content of 15 different phenolic compounds was determined in Gilaburu juice samples, and the phenolic compound of UT-GJ samples increased compared to TP-GJ and C-GJ samples, except for gentisic acid. Ultrasound treatment applied to gilaburu juice enabled its bioactive compounds to hold more in the juice.

Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes.

The effectiveness of ultra-high pressure (UHP) technology in retaining the flavor of fresh fruit and vegetable juices has been acknowledged in recent years. Along with previously hypothesized conclusions, the improvement in melon juice flavor may be linked to the reduction of its surface tension through UHP. In this paper, the particle size, free-water percentage, and related thermodynamic parameters of melon juice were evaluated in a physical point for a deeper insight. The results showed that the UHP treatment of P2-2 (200 MPa for 20 min) raised the free water percentage by 7,000 times than the other treatments and both the melting enthalpy, binding constant and Gibbs free energy of P2-2 were minimized. This significantly increased the volatility of characteristic aromatic compounds in melon juice, resulting in a 1.2-5 times increase in the content of aromatic compounds in the gas phase of the P2-2 group compared to fresh melon juice.

Comparative assessment of anti-ulcer effects: Hydro-ethanolic extract from air-dried ray and disc florets vs essential oil of traditional Tagetes erecta (Asteraceae) in Swiss Albino rats

The Tagetes erecta Linn (family: Asteraceae) herb possesses medicinal and antioxidants value. The herb is traditionally used to treat various ailments, including ulcers. In order to investigate antiulcer activity of T. erecta herb, experimental study was performed between ray and disc florets extracted with 30 parts of water and 70 parts of ethanol solvents using Soxhlet apparatus and leaf's essential oil extracted in Clevenger apparatus by steam distillation method. Two doses of the hydroethanolic extract (400 and 800 mg/kg, Per os) and single dose of essential oil (10 ml/Kg, Per os) were administered for five consecutive days. Rat's pyloric ligation and aspirin (200 mg/kg, Per os) were used to induce acute and chronic gastric ulcers respectively. Antiulcer activity of both the herb's parts was compared on gastric juice parameters (pH, free acidity, total acidity) ulcer-index and ulcer percent protection. The p value of less than 0.05 was considered significant in statistical analysis. Elevation in pH, reduction in free acidity, total acidity and ulcer-index in both the ulcer models confirm that the test drug showed the ulcer-protective activity in rats. Dose-dependent effects were observed in the antiulcer activity of the hydroethanolic extract. However, the leaf's essential oil showed 94 % and 96.93 % ulcer protection in the pyloric ligation and aspirin-induced gastric ulcer models respectively. The hydroethanolic extract and the essential oil may be capable in part, regulating gastric acid secretion pathways or stimulating the cytoprotective secretion of bicarbonate, mucus and prostaglandins. Histological studies supported the observed antiulcer activity of the herb. The essential oil has more potent and significant anti-ulcer activity than hydro-ethanolic extract and respective standard drugs: ranitidine (50 mg/kg, Per os) & pantoprazole (20 mg/kg, Per os). The herb exhibits antiulcer activity, which could be due to the presence of lead phytochemicals: Quercetin-3-methyl ether, quercetin-7-methyl-ether & kaempferol flavonoids in the extract and limonene & terpinolene in leaf's essential oil and, thus, confirmed the traditional uses of T. erecta in the treatment of ulcers. The herb may cure acid pepsin disorders.

Pomegranate Juice Clarification Using Ultrafiltration: Influence of the Type of Variety and Degree of Ripeness

Fruit consumption guarantees the supply of most of the necessary nutrients for a complete and balanced diet, as it is a relevant source of vitamins, minerals, and antioxidants. In particular, pomegranate has very interesting medicinal properties, such as an anti-inflammatory effect and the protection of the cardiovascular system, among others. During pomegranate juice production, it appears cloudy and must be clarified to remove suspended solids such as colloids and high-molecular weight tannins. The membrane clarification process is a cost-effective alternative to the conventional methods, resulting in a high-quality product. In this work, the clarification of pomegranate juice using the Triple System Model F1 membrane module was carried out for the Mollar and Wonderful varieties with early and late maturity. Three ultrafiltration membranes with different molecular weight cut-off and different chemical compositions were used. The rejection coefficient and permeate flux (which represent the selectivity of the membranes and the process efficiency, respectively) were measured. GR-40PP showed the best results in terms of membrane selectivity and process efficiency, achieving adequate physicochemical juice parameters. Regarding the comparison of the maturity degree, in general terms, the Mollar variety showed better results. Ripe pomegranates showed greater selectivity, while the process efficiency was higher for the early samples.

Inactivation of Alicyclobacillus acidoterrestris in apple juice using pulsed light

We aimed to investigate the effect of pulsed light (PL) on inactivating Alicyclobacillus acidoterrestris in apple juice, the mechanism behind the inactivation, and the resultant effects on the quality of the juice. Our results showed that PL had a good inactivation effect on both spores and vegetative cells of A. acidoterrestris in apple juice, with a reduction of 3.5 ± 0.1 and 2.1 ± 0.1 log CFU/mL, respectively, following 3 s of treatment. This effect was better when lower concentrations of apple juice and lower liquid layer depths were used. Transmission electron microscopy (TEM) showed that the morphology and structure of A. acidoterrestris spores did not change significantly before and after treatment. When we compared the dipicolinic acid (DPA) release rate and death rate of the spores, we hypothesized that PL might have damaged the cortical proteins on A. acidoterrestris that are associated with the resistance of the spores, thus leading to their death. However, TEM revealed that the cell membranes of vegetative cells of A. acidoterrestris were intact and smooth before the treatment, but significantly wrinkled afterward. Raman spectroscopy revealed that the main targets of PL on A. acidoterrestris vegetative cells were: amide I on the proteins, nucleic acids [adenine(A) and guanine (G), in particular] and DNA (O–P–O‾ stretching) structures, and lipids (C–H2 deformation). The PL treatment increased the sugar content significantly, while having little to no effect on the other basic physicochemical parameters of apple juice.

Selenization and its impact on quantitative and qualitative parameters of carrot juice.

Carrot juice is a rich source of vitamins, carotenes, minerals, and other micronutrients with positive health effects. The 'Kamaran F1', 'Baltimore F1', 'Naval F1', 'Niagara F1', 'Flakkese 2 – Vita longa' varieties were included in the study conducted during the years 2021–2022. The study examined the influence of selenization on the selenium level and additionally also other qualitative and quantitative indicators in carrot juice. For a total of 50 mg/L of sodium selenate was applied. The process of making carrot juice involved cleaning and washing the roots, crushing, and pressing them, pasteurizing the juice for 5 min at 85 °C, and aseptic filling. In addition to the selenium content, quantitative parameters (1 - root average weight, total carrot roots yield, juice yield) and qualitative parameters (carotenoids, sugars, acids, total soluble solids) were monitored. Our findings revealed a higher selenium level in the carrot juice that followed this processing method. The average content of Se in fresh carrot juice without Se fortification was 14 μg/L, while in the fortified variant the content of Se in carrot juice was 186 μg/L (13-fold increase). In the pasteurized variant 11-fold increase of selenium was found in fortified variant. This indicates that this form of selenium is thermostable, meaning that the juice retains its composition, adding to its additional value. Based on the other assessed parameters the application of sodium selenate at the recommended dose did not significantly affect the height of the carrot yields, which is an important economic criterion.

Optimization of bioactive components of ultrasound treated white grape juice

Grapes are among the most commonly produced fruits worldwide, thanks to their ease of cultivation in terms of climate and soil requirements. Owing to their abundant vitamins, bioactive compounds and minerals incorporating them into one’s diet is advised for promoting human health. The bioactive components of ultrasound-treated white grape juice were optimised by response surface methodology (RSM). In addition, untreated white grape juice (C-WGJ), ultrasound treated white grape juice (U-WGJ) and thermally pasteurized white grape juice (P-WGJ) samples were compared for total phenolics compound (mg GAE/L), total flavonoids (mg CE/L) and DPPH (% Inhibition) parameters. The scientific investigation employed RSM, a widely favored approach. During the study, ultrasound process parameters such as amplitude (40, 50, 60, 70 and 80%) and duration (2, 4, 6, 8 and 10 minutes) were manipulated. The responses to the process application were assessed through analyses of total phenolic content (TPC), total flavonoid content (TFC) and DPPH (1,1-Diphenyl-2-Picryl Hydrazyl). The model achieved commendably high R2 values following optimization through RSM. One-way ANOVA for DPPH value, TFC and TPC of samples, both amplitude and duration exhibited statistically significant effects (p&amp;lt;0.001). The effectiveness of ultrasound treatment in increasing bioactive components in untreated white grape juice is higher than thermal pasteurization treatment. Through the optimization process, the best bioactive values for white grape juice were achieved, measuring 42.3 mg CE/L for TFC, 55.5% inhibition for DPPH and 440.3 mg GAE/L for TPC. Ultrasound applied to white grape juice proved to be more effective in preserving and enhancing bioactive compounds than thermal pasteurization. Consequently, the findings suggest the need for further investigations to assess the impacts of both thermal pasteurization and ultrasound technology on additional quality parameters of white grape juice.

Ultraviolet irradiation as alternative non-thermal cold pasteurization to improve quality and microbiological parameters of mango juice during cold storage

The objectives of this research were to study the effect of UV irradiation on quality characteristics of mango juice during cold storage. Mango juice exposed to UV radiation was also used to determine zero-order and first-order kinetic models of microbial (total plate count, yeast and mold count, and Escherichia coli) reduction. According to the microbiological results, UV light at 120 J/cm2 caused a 5.19 log reduction. It was found that microbial inactivation of all tested microorganisms followed first-order kinetic model. The treatments did not differ significantly in terms of the quality metrics. L*, b*, pH, total soluble solid, total phenolic compound, total flavonoid content, and antioxidant activity as measured by the DPPH and FRAP assay all tended to decline during storage at 4 °C, whereas a*, ∆E, titratable acidity, total plate count, yeast and mold count, as well as the total plate count, had an increasing trend. During storage at 4 °C, UV irradiation increased the shelf life of mango juice by about 14 days compared to the control sample. In conclusion, this study demonstrated the potential of UV treatment as an alternative to thermal pasteurization for preserving mango juice quality and safety while also prolonging shelf life.

Optimizing Quality and Shelf-Life Extension of Bor-Thekera (Garcinia pedunculata) Juice: A Thermosonication Approach with Artificial Neural Network Modeling

This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble content (TSSs), antioxidant activity (AA), total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid content (AAC), cloudiness (CI) and browning indexes (BI), and microbial activity, were analyzed at regular intervals and compared with the quality parameters of fresh bor-thekera juice (FBTJ). A multi-layer artificial neural network (ANN) was employed to model and optimize the ultrasound-assisted extraction of bor-thekera juice. The impacts of storage time, treatment time, and treatment temperature on the quality attributes were also explored. The TSBTJ demonstrated the maximum retention of nutritional attributes compared with the pasteurized bor-thekera juice (PBTJ). Additionally, the TSBTJ exhibited satisfactory results for microbiological activity, while the PBTJ showed the highest level of microbial inactivation. The designed ANN exhibited low mean squared error values and high R2 values for the training, testing, validation, and overall datasets, indicating a strong relationship between the actual and predicted results. The optimal extraction parameters generated by the ANN included a treatment time of 30 min, a frequency of 44 kHz, and a temperature of 40 °C. In conclusion, thermosonicated juices, particularly the TSBTJ, demonstrated enhanced nutritional characteristics, positioning them as valuable reservoirs of bioactive components suitable for incorporation in the food and pharmaceutical industries. The study underscores the efficacy of ANN as a predictive tool for assessing bor-thekera juice extraction efficiency. Moreover, the use of thermosonication emerged as a promising alternative to traditional thermal pasteurization methods for bor-thekera juice preservation, mitigating quality deterioration while augmenting the functional attributes of the juice.

The Optimisation of Storage Conditions for Pomegranate Juice during Its Maritime Transport

It is estimated that the transport of plant-based food may be responsible for 50% of total CO2 emissions. The situation becomes highly unfavourable when the transported cargo deteriorates. Therefore, the optimisation of storage conditions during transport is a part of the concept of reducing food loss and waste. Moreover, it is an essential element of sustainable development. This study aimed to compare the stability of selected quality parameters of pomegranate juice under simulated conditions imitating maritime transport. The content of polyphenols and the ability to reduce free radicals were considered the critical quality parameters of this juice. The Folin–Ciocalteu method (polyphenols content) and the Brand-Williams method (ability to reduce free radicals) were used during the study. The simulation of maritime transport conditions consisted of different juice storage conditions. The differentiation was conducted regarding temperature, type of gas that filled the packaging, and mixing related to the ship’s motions during transport. The highest quality of pomegranate juice was ensured by modifying the atmosphere with nitrogen and lowering the temperature. It is also important that mixing the juice does not reduce its quality but stabilises it.

Proximate, Micronutrient Compositions and Shelf Life of Juice and Concentrate of Hog Plum (Spondias mombi), a Wild Fruit in Nigeria

Aims: To process hog plum fruits (Spondias mombin L.) into juice and concentrate, study their proximate and micronutrient composition and evaluate the shelf life of these products.&#x0D; Study Design: Matured and ripe fruits were processed into juice and then, concentrate. The products were analyzed for physicochemical, proximate and micronutrient compositions. Shelf life of the products was evaluated. All experiments were replicated three times and data subjected to descriptive statistics.&#x0D; Place and Duration of Study: Department of Food, Nutrition and Home Sciences, Prince Abubakar Audu University, Ayingba, Kogi State, Nigeria, between 01/01/2022 and 30/08/2023.&#x0D; Methodology: Hog plum fruits were harvested and processed into fruit juice and then, fruit concentrate by evaporation of water. Physicochemical and proximate compositions were determined using standard methods. Mineral and Vitamin C analyses were done by suitable Spectroscopy methods, while HPLC was used to determine B vitamins. Changes in physicochemical properties were studied to determine shelf life. Data were subjected to statistical analyses.&#x0D; Results: Mean values of the physicochemical parameters of juice were pH, 2.43+ 0.01; TA, 0.17+0.01 and °Bx, 23.05a+ 007. °Bx of concentrate, 63.50b+ 2.12, differed significantly (P=.05) from that of the juice. Proximate analyses showed a high moisture and protein concentration (relative to other fruits) in hog plum fruit juice. Concentrate was significantly (P=.05) lower in moisture and protein content. Fruit juice contained micronutrients; Ca, 261.00+4.0; Fe, 44.97+2.1; K, 99.30+2.9; Zn, 0.88+0.1 and Vitamin C, 57.79a+0.04. Concentrations of these substances, except for K and Zn were significantly (P=.05) higher in the fruit concentrate. Fruit concentrate had a shelf life of up to six months.&#x0D; Conclusion: Hog plum fruit juice and concentrate are rich in many macronutrients, especially protein, Ca, Fe, K, Zn and Vitamin C. Processing fruit juice into concentrate prolongs the shelf life of product for up to six months.

Establishing the regularities of blending functional purpose juices based on watermelon juice

The objects of the research are fruit and berry juices from watermelon, rosehip, apples and pumpkin. The influence of the physico-chemical parameters of fruit and berry juices on the process of storage and blending is investigated. It has been found that quantitative regulation depending on the physico-chemical parameters of fruit and berry juices during the development of blended juice technology makes it possible to develop a drink with a long shelf life. The developed juices should satisfy the body's needs for vitamins and minerals in food necessary for the normal development of the body. Based on research, watermelon-pumpkin-rosehip juice is recommended. However, the consumer properties of natural juices depend on the variety and climatic conditions of growth. The climatic conditions of growth and the variety significantly affect the physico-chemical parameters of the juices obtained from them. All this allows us to assert that it is advisable to conduct a study devoted to establishing the influence of the physico-chemical parameters of fruit and berry juices based on watermelon juice on the process of storage and blending. Juices are the most technologically advanced product for creating new types of functional nutrition. In addition, they contain a complex of vitamins and minerals in their composition. In connection with the above, the development of technology and the organization of the production of functional purpose juices are the solution to problems related to nutrition. It is found that the resulting new product – watermelon-pumpkin-rosehip drink will allow you to get a new product with high quality indicators and expand the range of fruit and berry drinks based on watermelon juice

Tormentic acid, a triterpenoid isolated from the fruits of Chaenomeles speciose, protected indomethacin-induced gastric mucosal lesion via modulating miR-139 and the CXCR4/CXCL12/PLC/PKC/Rho a/MLC pathway

Context Tormentic acid (TA), an effective triterpenoid isolated from Chaenomeles speciosa (Sweet) Nakai (Rosaceae) fruits, exerts an effective treatment for gastric damage. Objective To investigate the gastroprotective effect of TA on indomethacin (IND) damaged GES-1 cells and rats, and explore potential mechanisms. Materials and methods TA concentrations of 1.563–25 µM were used. Cell proliferation, apoptosis and migration were performed using MTT, colony formation, wound healing, migration, Hoechst staining assays. SD rats were divided into control, IND, TA (1, 2 and 4 mg/kg) + IND groups, once a day for 21 continuous days. Twenty-four hours after the last administration, all groups except the control group were given IND (100 mg/kg) by gavage. Gastric juice parameters, gastric ulcer, gastric blood flow (GBF), blood biochemical parameters and cytokine analysis and gastric mucosal histopathology were detected for 2 h and 6 h after IND oral administration. The mRNA and protein expression of miR-139 and the CXCR4/CXCL12/PLC/PKC/Rho A/MLC pathway were analyzed in the IND-damaged GES-1 cells and gastric tissue of rats. Results TA might ameliorate the gastric mucosal injury by accelerating the IND-damaged GES-1 cell proliferation and migration, ameliorating GBF, ulcer area and pathologic changes, the redox system and cytokine levels, the gastric juice parameters, elevating the gastric pH in IND damaged rats; suppressed miR-139 mRNA expression, elevated CXCR4 and CXCL12 mRNA and protein expression, p-PLC, p-PKC, Rho A, MLCK and p-MLC protein expression. Discussion and conclusions TA may have potential use as a clinical drug candidate for gastric mucosal lesion treatment.

Principal antifungal factors and underlying mechanisms of dielectric barrier discharge plasma against Penicillium expansum spores as well as its application in kiwi-fruit juice

The objective of this work was to investigate the main antifungal factors and mechanisms of dielectric barrier discharge (DBD) plasma against Penicillium expansum spores. The application in kiwi-fruit juice was also studied. The results showed that 240 s was adequate for an about 6.0 log10 reduction of survival spores in kiwi-fruit juice after plasma treatment at 18 kV. DBD plasma treatment resulted in slight changes in pH, total phenolics, and color parameters of kiwi-fruit juice, but did not affect the total soluble solid and vitamin C contents. Among the longer-lived species generated by DBD plasma, NO2− was demonstrated to be related with the inactivation of P. expansum spores, but not considered as the important agent. Additionally, short-lived species (such as ∙OH, O2∙−, and 1O2) were confirmed to exist in the plasma-water system by electron spin resonance spectroscopy. Thereinto, O2∙− and 1O2 contributed the most to the inactivation. Both species caused the morphologic alteration, membrane disruption, intracellular substance leakage, and DNA damage of spores. In conclusion, DBD plasma can effectively inactivate P. expansum spores in kiwi-fruit juice, which is mainly due to the disruption of cell membrane and DNA damage induced by O2∙− and 1O2 derived from DBD plasma.

Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation

Fermented foods have gained popularity recently, especially lactofermented vegetable juice products that provide a rich source of nutrients. This study analyzed the properties of fermented beetroot, carrot and beetroot-carrot juices fermented with bacterial strains Lactiplantibacillus plantarum or Levilactobacillus brevis. Density, extract, dry matter content, pH, total acidity, pigments (betalain or carotenoids), color and LAB count were measured. The results showed that the LAB strains used were capable of fermenting the analyzed juices. It was proven that Lactiplantibacillus plantarum was the better strain for fermentation of vegetable juice. This might have been influenced by the fermentation temperature and the duration time. The highest number of lactic acid bacteria was observed for carrot juice fermented with L. brevis on the 4th day (9.41 log CFU/mL), while for L. plantarum the highest numbers were observed on the 5th–6th day (8.9–9.1 log CFU/mL). For beetroot and its mixture with carrot juices, higher results were observed on the 5th day for L. plantarum (9.0 and 8.3 log CFU/mL, respectively). In most variants of this process, fermentation can be completed after 4–5 days. During the fermentation of carrot and mixed juice slow degradation of carotenoids was observed, while in mixed juice an increase of red pigment (betanin) was observed. In beetroot juices huge degradation was observed for fermentation with L. brevis, while the second bacteria kept the same level of red pigment almost until the last day, while yellow decreased from the 3rd day. It can be concluded that the mixed juice was most stable according to the bacteria count and the pigment content. In our opinion, L. plantarum was better for the fermentation of juices than L. brevis. However, in future tests the time of fermentation can be shortened to 5 days and other LAB strains can be tested.

Microbiological and Physicochemical Evaluation of Pineapple Fruit and Its Juice for Compliance with Export Requirements

Fruit juices are unfermented but probably fermentable fruit extracts, stored fresh and consumed around the world due to their great nutritional importance. The objective of this study wasto determine the pesticide residues, the physicochemical and nutritional parameters of pineapple juice and pineapple derivatives in Benin. The samples were taken from pineapple juice producers and pineapple producers. These samples were subjected to microbiological and physicochemical analyzes in the laboratory.&#x0D; The results show that the average pH value of whole pineapple is 4.1228±0.0130. While and the average pH value of pineapple juice is 4.0762±0.0222. Whole pineapple samples had an average titratable acidity of 85.78±2.27. The pineapple juice samples had an average titratable acidity of 85.73±4.52. Imported whole pineapple samples were found to have the highest average concentration compared to pineapple juice (0.60±0.009 g/L). The average etephon concentration is higher in whole pineapple samples (0.76±0.05) than in pineapple juice samples (0.49±0.06). The average logarithmic contamination rate on whole pineapple samples is around 2.329 log10 CFU/g for FAMT, 0.18 log10 CFU/g for yeasts and molds and 0.014 log10 CFU/g for Staphylococcus aureus. Nevertheless, the average logarithmic contamination rate on whole pineapple samples is less than 10 log10 CFU/g respectively for Coliforms, Faecal Coliforms and E coli. The suspicion of salmonella was around 0% for whole pineapple samples.&#x0D; While the average logarithmic contamination rate on pineapple juice samples is around 0.71 log10 CFU/ml for FAMT. Nevertheless, the average logarithmic contamination rate on pineapple juice samples is less than 10 log10 CFU/ml respectively for Coliforms, Faecal Coliforms, E coli, yeasts and molds and Staphylococcus aureus. The suspicion of salmonella is around 0% for the pineapple juice samples.&#x0D; This study reveals that pineapple juice and pineapple derivatives contained various microflora, nutritional element and pesticide residues. It also notes that the microbiological and nutritional quality of pineapple juice and pineapple derivatives varies according to the producers and depends on the hygienic conditions of production.