Juice Preparation Research Articles

Origin, distribution and systematics of culinary cucumber (Cucumis melo subsp. agrestis var. conomon)

The non-dessert or culinary forms of C. melo are a distinct group distributed and adapted well essentially under humid tropics of Southern India. Culinary cucumber or vegetable cucumber (Cucumis melo subsp. agrestis var. conomon) belongs to the family Cucurbitaceae, genus Cucumis, species melo, subspecies agrestis and variety conomon. In English, it is popularly called as Mangaluru cucumber, Oriental pickling melon, Japanese pickling melon, golden melon, culinary melon, Indian yellow cucumber, yellow cucumber, lemon cucumber, and so on. Although much of the information about culinary cucumber calls them cucumbers they are not cucumbers! They are actually a part of the so called “conomon” group of melons (Cucumis melo). Traditionally the conomon melons have been used in the Far East for pickling. Culinary cucumbers have a special feature that the fruits can be stored up to 8-10 months without losing their freshness. They can be stored for many weeks by hanging them from the ceiling, firmly bound by thin coconut fibre ropes. This ethnic vegetable is used for preparation of various culinary items. Even seeds are used for preparation of juice against dyspepsia. In this review article, the aspects about the family to which culinary cucumber belongs, genus Cucumis, origin and distribution of the genus Cucumis, domestication of melons (Cucumis melo), intraspecific classification of Cucumis melo, genetic diversity in melons, crossability among Cucumis species, and among Cucumis melo subspecies, origin and distribution of culinary cucumber, uses, nutritional value, medicinal properties, evaluation of germplasm, high yielding varieties, cultivation aspects, have been discussed. Understanding the evolutionary history and domestication process, increases the possibility for better exploiting the genetic diversity for cultivar development. Its storage trait can be transferred to muskmelon by adopting a suitable breeding method. The local landraces or varieties which are highly tolerant to high temperature, drought, pests and diseases in summer, can also be employed as a useful breeding material.

Use and traditional knowledge of Byrsonima crassifolia and B. coccolobifolia (Malpighiaceae) in a Makuxi community of the Roraima savanna, northern Brazil

ABSTRACT Byrsonima crassifolia and B. coccolobifolia, popularly known as mirixis, muricis, mantecos or nances, are common fruit species in the Amazonian savannas. Their fruits are used in the preparation of juices and other beverages, while the other parts of the plants are used for different purposes in some indigenous communities. The aim of the present ethnobotanical study was to investigate the knowledge and traditional uses of mirixis in the Darora Indigenous Community, of the Makuxi ethnicity, in the São Marcos Indigenous Land, state of Roraima, northern Brazil. The knowledge on these species among the residents was analyzed considering their gender and age. A survey was carried out by means of semi-structured interviews with 60 respondents (36 men and 24 women), between 18 and 84 years of age. Data from the interviewees was compared between genders and two age groups (< 40 and ≥ 40 years of age). Ethnobotanical indices (Informant diversity value; Informant equability value) were calculated, and no significant differences were found in the diversity of uses between genders (U = 283.0000, p > 0.05) and age groups (U = 359.5000, p > 0.05), indicating that the knowledge on the species is evenly distributed among residents. Results show that both species are used for different purposes in the food, fuelwood and medicinal categories in the Darora Community, and this knowledge is widely shared among adult men and women of all ages.

Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina

Lactic acid fermentation of cactus fruit (Opuntia ficus-indica) juice constitutes an important biotechnology process for its preservation. The present study shows the isolation and selection of potential probiotic autochthonous strains for the preparation of a fermented cactus fruit juice. 17 strains of lactic acid bacteria were isolated from O. ficus-indica fruits that grow in arid regions from Argentina. Isolates were screened for probiotic traits such as gastrointestinal stress tolerance, cell surface properties and antimicrobial activity, and also for their effects on functional properties of fermented juices. Among 17 isolates, 4 showed singular properties to be used as starters in cactus pear juice fermentation. These strains were identified as Lactobacillus plantarum S-811, L. plantarum S-TF2, Fructobacillus fructosus S-22, and F. fructosus S-TF7. The selected strains have potential for their use in the fermentation of cactus pear juice contributing to its preservation and the conservation of its health-promoting features.

Performance evaluation of a high-pressure microwave-assisted flow digestion system for juice and milk sample preparation.

Acid digestion is usually required for metal determination in food samples. However, this step is usually performed in batch mode which is time consuming, labor intensive, and may lead to sample contamination. Flow digestion can overcome these limitations. In this work, the performance of a high-pressure microwave-assisted flow digestion system with a large volume reactor was evaluated for liquid samples high in sugar and fat (fruit juice and milk). The digestions were carried out in a coiled perfluoroalkoxy (PFA) tube reactor (13.5mL) installed inside an autoclave pressurized with 40bar nitrogen. The system was operated at 500W microwave power and 5.0mLmin-1 carrier flow rate. Digestion conditions were optimized with phenylalanine, as this substance is known to be difficult to digest completely. The combinations of HCl or H2O2 with HNO3 increased the digestion efficiency of phenylalanine, and the residual carbon content (RCC) was around 50% when 6.0% V/V HCl or H2O2 was used in combination with 32% V/V HNO3. Juice samples were digested with 3.7molL-1 HNO3 and 0.3molL-1 HCl, and the RCC was 16 and 29% for apple and mango juices, respectively. Concentrated HNO3 (10.5molL-1) was successfully applied for digesting milk samples, and the RCCs were 23 and 25% for partially skimmed and whole milk, respectively. Accuracy and precision of the flow digestion procedure were compared with reference digestions using batch mode closed vessel microwave-assisted digestion and no statistically significant differences were encountered at the 95% confidence level. Graphical abstract Application of a high-pressure microwave-assisted flow digestion system for fruit juice and milk sample preparation.

Bioactive components in breeding industrial tomato

Selection of tomato lines for industrial use regarding their nutritional value is a potential that will reflect in the final product obtained from tomato fruits. At the same time, technological process of preparation of tomato juice (100 °C), as well as hot air drying, was studied in order to establish an optimal technological process that is the least disrupting for the natural potential of nutrients contained in fresh fruits. The research was performed on 6 lines and one variety of industrial tomato. The content of vitamin C, vitamin E, lycopene, β-carotene, phenols, flavonoids, dry matter and total antioxidative capacity was studied by applying standard methods for determination of the level of these parameters. Grouping was performed according to traits of average carotenoid content (lycopene, β-carotene), vitamin C, vitamin E, phenols, flavonoids, dry matter and total antioxidative capacity in tomato fruit, by applying PCA. The first two principle components were responsible for 77.18 % of total variability of researched samples. The impact of other five components was low and they were responsible for 22.18 % of the variability. Antioxidative activity was best preserved after finishing, through small losses of lycopene and β-carotene. Losses of vitamin C, vitamin E, phenols and flavonoids during thermal processing were great, mostly in juice, while in dried product, these losses were lower. Nutrient losses were in function of temperature height that the fruits were exposed to during the thermal processing. Genotypes SPRZ and SPSM were marked as the best.

Preparation of Probiotic Apple Juice by Lactic Acid Fermentation

Fermentation of apple juice was done for 72 hrs by lactic acid bacteria (Lactobacillus plantarum and Streptococcus thermophilus)and physico-chemical characteristics of fermented apple juices were recorded at 0. 24, 48 and 72 hrs intervals. On the basis of highest lactic acid bacterial counts, rate of fermentation (°B/24hr), acidity, sugar utilization percentage, retention of ascorbic acid and total phenols, antioxidant activity and antimicrobial activity against pathogenic bacteria such as E. coli and S. aureus, while lowest pH, coliform, yeast and mold counts, the best treatments L. plantarum 107cfu/ml for apple fermented apple juice was selected for storage study viz. During fermentation both vitamin C and total phenols declined, while, the antioxidant activity, antimicrobial activity, viable cell counts and lactic acid bacteria counts were increased. As the antimicrobial activity increased, the counts of coliform, yeast and mold declined. During storage of selected treatment of fermented apple juice for four weeks at 4°C retained physico-chemical parameters above the value of significance. Lactic acid bacteria remained viable in prescribed number (4.76–6.00 × 106 cfu/ml), acid and bile resistance, imparted antimicrobial activity and antioxidant activity to the apple juices during storage and thus, could be called as probiotics juices. Based on the sensory evaluation (visual colour and flavours) of fermented apple juice, it was concluded that lactic acid fermentation did not influence the desirable characteristics of apple juices. So the probiotic juices were acceptable. Identification of lactic acid bacteria by biochemical test concluded that the bacteria were L. plantarum in apple juices which were inoculated in juices for fermentation, after storage apple juice were suitable for lactic acid fermentation to produce a probiotic beverage. So, this juice can serve as healthy beverage for vegetarians and lactose allergic consumers.

Microbiological Quality and Occurrence of Nontuberculous Mycobacteria in Fresh-Squeezed Orange Juice Samples Purchased from Street Vendors in Mexico City

Nontuberculous mycobacteria (NTM) are potentially pathogenic agents commonly found in a natural ecosystem. For this reason, food is considered another source of NTM transmission for humans. The aims of this study were to evaluate the microbiological quality and the occurrence of NTM in fresh-squeezed orange juice samples purchased from street vendors. All 102 samples analyzed were positive for aerobic mesophilic bacteria (AMB), with limits ranging from 1.8 to 6.2 log CFU/ml. A total of 55 (54%), 25 (25%), and 13 (13%) orange juice samples were positive for total coliforms (TC), fecal coliforms (FC), and Escherichia coli , respectively. TC, FC, and E. coli were present with limits ranging from <3 to >1,100 most probable number (MPN)/ml, <3 to 460 MPN/ml, and <3 to 11 MPN/ml, respectively. Six orange juice samples harbored NTM. These NTM were identified by using three molecular markers (hsp65, rrs, and rpoB genes) and corresponded to the fast-growing mycobacteria: Mycobacterium fortuitum (n = 3), Mycobacterium rhodesiae (n = 1), Mycobacterium obuense (n = 1), and a mixture of M. fortuitum and Mycobacterium mucogenicum in an additional sample (n = 1). No correlation was found between the presence NTM in orange juice samples with the presence and concentration of the indicator microorganisms (aerobic mesophilic bacteria, TC, and FC). Overall, these results suggest that fresh-squeezed orange juice might represent a vehicle for NTM transmission in humans. Therefore, prevention of contamination by humans (proper handling and washing of oranges) during juice preparation should be recommended.

Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment

The energy balance and life cycle assessment (LCA) of conventional (thermal) and alternative (pulsed electric fields (PEF) and high pressure processing (HPP)) technologies for preservation of tomato and watermelon juice have been evaluated. A comparison between technologies was performed at an equivalent level of microbial inactivation whilst considering the same production capacity on a pilot scale using industrial scale equipment. The data included in the study, such as selected processing conditions, energy consumption, water use, cleaning agents and maintenance, were experimentally collected. For the LCA two main systems were identified: (1) the first system reviewed only the processing stage of juice production (from “gate to gate”), and (2) the second included the expansion of the boundaries to the agricultural production stage and waste treatment during juice preparation and processing (from “farm to gate”).Comparable energy uptake was observed when the same technology for two different juices was compared. In terms of energy consumption, the highest specific energy uptake was recorded for HPP, resulting in an energy consumption of 0.20 kWh/l of juice. Slightly less energy was required by PEF processing with 0.12 kWh/l, followed by thermal with 0.04 kWh/l of juice. As to the environmental impact, expected differences were observed between the technologies based on the differences in energy consumption. Even though the differences of processing stage were assigned to the use of energy, the largest environmental impact was associated with the 250 ml PET bottles production (∼85%). Considerable differences were outlined between the two juices for the “farm to gate” analysis, where tomato juice had a higher impact compared to watermelon juice. From the sensitivity analysis, different strategies for diminishing the impact were identified. They are associated with raw material production (field tomatoes), waste amount decreasing (type of watermelons selection) and relevant packaging selection (HDPE vs. PET).

Analysis of Consumer Preferences for Quality and Safety Attributes in Artisanal Fruit Juices in Kenya

ABSTRACTThis study used choice experiment survey data from a random sample of 374 respondents to analyze consumer preferences for quality and safety attributes of artisanal fruit juices in Kenya. Results show that consumers had a positive and significant preference for single fruit juices compared to fruit mixtures, private rather than public inspection of the juices, traceability of fruit origin, and vendor’s health. Additives such as colorants, flavors, and preservatives were not preferred. Consumers were willing to pay premiums of up to 200% for artisanal juices that contain single fruits, lack additives, and are inspected by private agencies. These insights should be incorporated in ensuring that artisanal fruit juice designs comply with food quality and safety requirements. Further, there is a need to license and regulate the artisanal juice preparation and handling and to provide training to the handlers on safety and quality requirements.

Effect of Thermal and Alternate Thermal Processing on Bottle Gourd (L agenaria siceraria ) Juice

Bottle gourd juice (BGJ), a rich source of nutrients can support the growth of microbes that cause spoilage. Processing methods used to reduce number of microbes have adverse affects on nutritional quality of BGJ. The purpose of this research work was to examine the microbial safety and quality changes during conventional and alternate thermal methods without addition of additives. Different physico-chemical, functional and microbial parameters were studied for conventional and alternate thermal treatments. BGJ was subjected to conventional pasteurization at 63C, 75C, 88C for 30, 10 and 1 min, respectively, and sterilization at 121C for 5, 6 and 7 min. Similarly, the BGJ was treated with alternate thermal method i.e. Ohmic heating ranging from 60C to 90C for 0–105 s with varying voltage (100–220 V). Maximum retention of ascorbic acid, total phenolics, total carotenoids and total antioxidant activity was observed after ohmic heating. Practical Application Bottle gourd (BG) is a vegetable extensively grown in India. Besides large scale production, consumption is limited to fresh use as vegetable or in the form of blended juice preparation. Negligible percentage of BG is used for juice extraction because of its quality and safety issues. The present study was undertaken with an aim to check the effect of different processing methods on microbial safety and nutritional quality of BGJ.

The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages

Kiwi fruits contain high levels of bioactive compounds (ascorbic acid, total phenols, anthocyanins, chlorophylls, carotenoids, tannins, flavanols and flavonoids), which are important to preserve them in preparation of purees, beverages, juices and other varieties of food products. The purpose of the present study was to evaluate physicochemical parameters, including antioxidant and binding properties during different treatments in the preparation of ‘Hayward’ kiwi fruit smoothie-type beverages. Preparation of smoothie-type beverages from kiwi fruits involved the following stages: adding of different percentages of sugar content inside the mass, mixture and then freezing during long storage. The bioactive compounds were determined in fresh and treated smoothies. To assess the antioxidant capacity, four different methods were applied: 2, 2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS+), Ferric-reducing/antioxidant power (FRAP), Cupric reducing antioxidant (CUPRAC) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, showing high correlation coefficients with polyphenols from 0.894 till 0.969, because polyphenols mostly influence the antioxidant capacity. The decrease of total phenolic compounds (39%) and anthocyanins (31%) was higher than in ascorbic acid (25%) in preparation of smoothies after long cold storage. The proposed above preparation of smoothies preserved the decrease of bioactive compounds. The binding abilities of extracted polyphenols to human serum albumin (HSA) of smoothies determined by 3D-fluorescence and FTIR spectroscopy correlated with their amounts. The investigated kiwi fruit smoothies can be used as a source of antioxidants.

Utilização de planejamento experimental no estudo da pasteurização do suco de acerola

Este trabalho objetivou estudar a pasteurização do suco de acerola (Malpighia emarginata) através de um planejamento experimental completo 22, variando-se tempo e temperatura do tratamento térmico obtendo como resposta parâmetros físico-químicos intrínsecos ao suco de acerola. Para a elaboração do suco foram utilizadas acerolas sãs e maduras (50 %), além de água potável (40 %) e açúcar (10 %). Na sequência, o suco foi transferido para garrafas de vidro de 500 mL e pasteurizados de acordo com as condições descritas no planejamento experimental completo 22. Como resposta ao planejamento obteve-se os parâmetros físico-químico tais como vitamina C, pH, acidez titulável, sólidos solúveis totais, açúcares redutores em glicose e açúcares não-redutores em sacarose. Através destas análises físico-químicas observou-se que o suco de acerola elaborado no presente estudo se encontra dentro dos padrões exigidos pela legislação vigente. A análise estatística demonstrou que houve uma influência significativa (p ≤ 0,05) das variáveis de controle (tempo e temperatura) sobre a resposta vitamina C (849,4 a 1186,0 mg/100 g), sendo que para as demais respostas as variações nas condições do processo de pasteurização não apresentou diferença significativa sobre as respostas, sendo os mesmos incorporados ao resíduo para os cálculos da análise de variância. Através da análise estatística, observou-se os resultados para a variável dependente vitamina C mostraram que as respostas experimentais foram significativas (p ≤ 0,05) e o teste F aplicado mostrou que o modelo pode ser considerado preditivo, apresentando boa reprodutibilidade e repetibilidade.

Studies on Processing of Aloe vera (L.) Burm.f. (Ghrit- kumari) Leaves

Indeed, there are great market potential of Aloe vera (L.) Burm.f. (Ghrit-kumari) due to their medicinal and cosmetic values. However, the serious problems faced by farmers related to supply of harvested leaves materials after cultivation for industrial extraction and production of juice under a short and specific time of transportation to avoid spoil of materials and protect from decayed condition of leaves. Hence, the cultivation practices of the plant are not being popular although the utilization of leaves by pharmaceutical companies is gradually increasing. To solve the above problems, an analysis on extraction of pulp from leaves and preparation of juice in a small scale level has been carried out useful for the farmers and medicinal plant growers for processing of leaves at plantation site. It has been observed that after harvesting of leaves the boil or warm water is useful to process the leaves for pulp extraction in cold season. The standard percentage of activated charcoal observed in processing of pulp for removal of pigments varies from 12-15 gm/ kg according to pulp. The processing in homogenization, filtration and better preservation and stability of juice different ratio have been analyzed for keeping in good condition up to 180 days and above and the requirement of EDTA is 0.9-1.2gm/kg of pulp. The citric acid required 1.1-1.3 gm/kg for better and good condition of juice. The maintenances of PH of processed material various composition of different preservatives have been assessed. Effects of natural preservatives like lemon and honey to protect juice up to 30 days has been studied and found at least 10:5 ml/100ml respectively in closed container under good storage condition.

Pomegranate Processing and Value Addition: Review

Minimally processed ready-to-eat pomegranate arils have become popular due to their convenience, high value, unique sensory characteristics, and health benefits. Pomegranate is one of the most important fruit crops in India because of its adaptable nature, high profitability and being cultivated on a commercial scale in India and the fruits are good source of nutrients and bioactive compounds, mainly anthocyanins which exhibit strong chemo-preventive activities such as anti-mutagenicity, anti-hypertension, anti-oxidative potential and reduction of liver injury. The research on the development of the new pomegranate derived products such as minimally processed pomegranate seeds, jams, marmalades, single strength juices, jellies, juice concentrates, frozen seeds, refrigerated seeds, seeds in syrup, candied arils, arils in brandy and in vinegar, carbonated beverages, pomegranate wine, pomegranate syrup etc. has been carried out. The processed products such as anardana, juice, concentrate; syrup and jelly were highly acceptable because of their nutritive and dessert qualities and palatability. The modified atmosphere packaging offered an additional innovative tool for the optimal use and value addition of lower grade pomegranate fruits. The minimally processed pomegranate arils and frozen arils packed in punnets and pomegranate juice are the most appealing products to consumers than whole fruit. Pomegranate juice can be used in beverages, for jellies, for preparation of pomegranate juice concentrate, as flavouring and colouring agents and for dietetic and prophylactic treatment purposes. This new sector of pomegranate industrial processing will allow the use of non commercial pomegranate fruits with some physical defects and fruit disorders, having the good quality juice and seeds, to the preparation of these new products, thus improving pomegranate utilization for human health.

Maturation evolution of chardonnay grape for juice preparation

This study aims to evaluate the evolution of the maturation of the “Chardonnay” grape variety for the preparation of juices and its adequacy to the current legislation. Grapes from the 2015 harvest from Sao Lourenco do Sul-RS were used. The experimental design was completely randomized in a factorial design, with the treatment factor being the maturation stages. The physicochemical analysis of titratable acidity, soluble solids, relative density, total sugar, alcohol content, volatile acidity and SS/TA ratio were carried out in EPAGRI – Agricultural Research and Rural Extension Company of Santa Catarina, in the Videira Experimental Station (Videira SC/Brazil). Statistical analysis of the maturation stages was given by linear regression models. When comparing the maturation points of 17∘ Brix and 19∘ Brix to 15∘ Brix, volatile acidity and alcohol content did not fit to the model, while the other tested variables fit properly. Elaborated juices had a decrease in titratable acidity and percentage increments for soluble solids, SS/TA ratio and total sugars for the harvest points at 17 and 19∘ Brix. For 15∘ Brix and 17∘ Brix, nonconformity was observed with the identity and quality standards in relation to soluble solids and SS/TA ratio and relative density. At maturation point 19∘ Brix all variables were found to be consistent.

Divergência genética por análise multivariada de caracteres fenotípicos de Anacardium humile (St. Hilaire)1

RESUMO A espécie Anacardium humile (St. Hilaire) é uma fruteira nativa do Cerrado, utilizada tradicionalmente, tanto no consumo in natura como na forma de sucos, doces e geleias, mas ainda pouco explorada economicamente. Em uma área de cerrado campo sujo, com transição para cerrado campo rupestre, localizada no município de Patrocínio, Minas Gerais, Brasil, 38 genótipos de uma população dessa espécie foram estudados; com o objetivo de avaliar a diversidade fenotípica, estimada por análise multivariada, bem como características morfológicas promissoras para programas de melhoramento e conservação. Assim, o estudo mostrou variabilidade genética satisfatória dentro da população estudada, destacando-se os genótipos 6, 10, 24, 36 e 38 por elevada produção de frutos e maiores pedúnculos e por se apresentarem distantes geneticamente, sendo indicados para futuros trabalhos de melhoramento genético, para serem multiplicados e utilizados em plantios comerciais e de conservação da espécie.

Preparation and characterization of an apple juice and whey based novel beverage fermented using kefir grains

An apple juice and whey based novel beverage fermented using kefir grains was prepared. Effects of the kefir grain amount (2-8%, w/v) and fermentation temperature (20-30°C) on beverage properties were investigated using response surface methodology (RSM). An increase in the kefir grain amount was associated with high acidity, an increased kefiran concentration, an increased lactic acid amount, increased viscosity, a higher lactobacilli population, and a higher yeast population. No definitive temperature results were obtained. Most previous reports used a temperature of 25°C to achieve best results. Use of RSM allowed determination of the most suitable conditions of a 3.73% (w/v) kefir grain inoculum at a temperature of 24.32°C to achieve the highest overall acceptability score of 3.54 in a range of 1-5 for a fermented beverage based on apple juice and whey.

Optimization of Fenton Oxidation Process for the Degradation of Color Precursors in Raw Sugar Beet Juice

The degradation of tyrosine and ferulic acid, via the Fenton process, was investigated in sucrose solution and raw sugar beet juice. Central composite design and response surface methodology were used to evaluate the relationships between degradation of the color precursors and the process parameters (i.e., initial concentration of the color precursors, solution pH, dosages of Fenton’s reagent, and reaction time). According to the statistical analysis, the optimized conditions for each variable in aqueous sucrose solutions including an initial concentration of the color precursors equal to 45.0 mg L−1 were as follows: reaction time: 30 min, pH 5.8, Fe2+ dosage: 1.34 mM, and H2O2 dosage: 53.6 mM. Under these conditions, 61.8 % of the color precursors and less than 2.5 % of sucrose were degraded after 30 min of reaction. The highest decolorization efficiency of the raw juice was obtained about 55 % with the addition of 1.34 mM Fe2+ and 53.6 mM H2O2 at an initial pH of 6.2. Using the same conditions, approximately 50 % of tyrosine was degraded in treated juice with Fenton’s reagent. Gel permeation chromatography analysis confirmed that the concentration of low molecular weight impurities in decolorized juice was considerably reduced. According to the results, Fenton oxidation process can be considered as a promising method for degradation of the color precursors and preparation of raw sugar beet juice with low color content.

Bioprospecting foliar endophytic fungi of Vitis labrusca Linnaeus, Bordô and Concord cv.

Endophytic fungi colonize the interior of plant tissues and organs, establishing an intimate mutualistic association with no visible symptoms. The fungi may help protect the plant against herbivores and pathogens, making them potentially useful endophytes in the biological control of diseases and agricultural pests. The biotechnological interest in these organisms has stimulated research related to the bioprospecting of endophytic fungi. Grapevine is among the oldest of plants cultivated by man, with the grape being one of the most highly consumed fruits in the world. Diseases cause significant damage to grape cultures, making their integrated control important to reduce the use of pesticides and, consequently, environmental and human contamination. The rustic species Vitis labrusca L. (Vitaceae), used in the preparation of juices and wines, is highly resistant to fungal diseases. We isolated leaf endophytic fungi of the Bordo and Concord cultivars (V. labrusca L.), which were ordered into 68 and 62 morpho-groups of the Bordo and Concord cultivars, respectively. We used scanning electron microscopy to confirm the presence of endophytes in the leaves. Endophytic diversity was analyzed based on sequencing the ITS1-5.8S-ITS2 region of rDNA, allowing the identification of fungi belonging to genera including Cochliobolus, Bipolaris, Fusarium, Alternaria, Diaporthe, Phoma and Phomopsis. Phylogenetic analysis confirmed the identity of the endophytes. The biotechnological potential of endophytes was tested in vitro for the control of pathogenic fungi of grapevines including Alternaria sp., Sphaceloma sp. and Glomerella sp. Inhibition percentages above 50 % as demonstrated by some isolates demonstrate their potential for biological control.

Extraction of bioactive compounds from cob and pericarp of purple corn (Zea mays L.) by sequential extraction in fixed bed extractor using supercritical CO2, ethanol, and water as solvents

Purple corn (Zea mays L.) is traditionally used in Peru in the preparation of desserts and juices. Purple corn cob and kernel extracts have intense color and are rich in anthocyanins and phenolic compounds. Purple corn cob, whole grain, ground grain, and pericarp extracts were obtained by supercritical fluid technology in a fixed bed at 50°C and 400bar in a sequential extraction process using supercritical carbon dioxide (scCO2) as a solvent in the first step, ethanol in a second step, and water in a third step, in order to determine the composition of the extracts. The curves from the initial extraction kinetics of each raw material were used to determine the best overall yield and extraction time. The two matrices with higher yield (cob and pericarp) were selected and triplicate extraction curves of these matrices were performed in a predetermined period of time. Each point of the extraction curve was chemically analyzed, except the extract from the scCO2 extraction, due to its low yield. The extracts were characterized for yield, total monomeric anthocyanins by differential pH, total phenolics, total flavonoids, major anthocyanins by HPLC, and antioxidant activity by DPPH. Color measurements of the purple corn pericarp extracts were performed by the CIEL* a*b* system. Overall, the aqueous extraction presented the best overall mass yield, higher yield of the components monitored analytically, and higher antioxidant activity, while the ethanol extracts were more concentrated only in anthocyanins.