Juice Processing Research Articles

Optimization of solid-state fermentation for enhanced production of pectinolytic complex by Aspergillus tubingensis FAT43 and its application in fruit juice processing.

The main goal of this study was to examine the efficiency of a newly isolated fungus from quince, Aspergillus tubingensis FAT43, to produce the pectinolytic complex using agricultural and industrial waste as the substrate for solid state fermentation. Sugar beet pulp was the most effective substrate inducer of pectinolytic complex synthesis out of all the waste residues examined. For endo-pectinolytic and total pectinolytic activity, respectively, statistical optimization using Placked-Burman Design and Optimal (Custom) Design increased production by 2.22 and 2.15-fold, respectively. Liquification, clarification, and an increase in the amount of reducing sugar in fruit juices (apple, banana, apricot, orange, and quince) processed with pectinolytic complex were identified. Enzymatic pre-treatment considerably increases yield (14%-22%) and clarification (90%). After enzymatic treatment, the best liquefaction was observed in orange juice, whereas the best clarification was obtained in apricot juice. Additionally, the pectinolytic treatment of apricot juice resulted in the highest increase in reducing sugar concentration (11%) compared to all other enzymatically treated juices. Optimizing the production of a highly active pectinolytic complex and its efficient utilization in the processing of fruit juices, including the generation of an increasing amount of waste, are the significant outcomes of this research.

Production, characterization, and application of novel fungal pullulanase for fruit juice processing

The present study aimed to produce, characterize, and apply pullulanase from Aspergillus flavus (BHU-46) for fruit juice processing, assessing its enzymatic properties and impact on juice quality. Pullulanase was produced via solid-state fermentation using wheat bran as the substrate. Purification and characterization included specific activity, molecular weight, pH and temperature optima, and substrate specificity. The enzyme was immobilized in sodium alginate beads and used for clarifying mosambi, apple, and mango juices. Parameters such as yield, clarity, reducing sugar, total soluble solids (TSS), total phenol, and enzymatic browning were evaluated pre-and post-treatment. The purified pullulanase had a specific activity of 652.2 U/mg and a molecular weight of 135 kDa. Optimal pH values were 6.5 and 10, with maximum activity at 50 °C. Pullulanase showed a high affinity for pullulan and starch, indicating Pullulanase type II classification. Immobilized pullulanase improved yield, clarity, reducing sugar, TSS, and total phenol in fruit juices. The highest yield and clarity were observed in mosambi juice. Additionally, the enzyme reduced enzymatic browning, increasing the lightness of the juice. This study provides a significant contribution to the juice processing industry and represents the first report on the application of pullulanase for fruit juice processing.

Chokeberry Pomace Utilization for Improving Selected Quality Parameters of Green Tea Leaves or Hibiscus Flower Infusions

The utilization of food industrial by-products, especially pomace after juice processing, could be a big challenge. Chokeberry pomace is a valuable source of phenolic compounds, including procyanidins and anthocyanins. These compounds have, e.g., antioxidant, anticancer, hypoglycemic, hypotensive, hepatoprotective and cardioprotective effects. In this work, dried chokeberry pomace (2.0 g, 2.5 g and 3.0 g) was added to green tea leaves or white or red hibiscus flowers (0.5 g of each) to obtain mixtures for preparing infusions. Such products could be a valuable source of bioactive compounds. After brewing and cooling, selected quality parameters of the obtained infusions were tested: pH, total phenolic content (TPC), anthocyanin content and the instrumentally and sensorily determined color. The composition of the infusion had an impact on the color. Those from a mixture of chokeberry by-products and hibiscus possessed lower L* and higher a* and b* values than those composed of chokeberry and green tea leaves. Infusions prepared from the mixture containing dried chokeberry pomace (3.0 g) and green tea leaves (0.5 g) had a higher content of anthocyanins (17%) and phenols (48%), respectively, than other samples with the same proportions of ingredients. According to PCA analysis, the highest content of the tested bioactive compounds was obtained in infusions of green tea leaves with the addition of chokeberry pomace.

Comparative study of three cultivars of jaboticaba berry: nutrient, antioxidant and volatile compounds.

Jaboticaba is a tropical plant and its fruit rich in nutrients, volatile compounds, and biological activities, which considered to be an edible health benefits plant. Despite its popularity for fresh consumption, jaboticaba is rarely used in intensive processing in China. The content of nutrients and antioxidant in jaboticaba greatly impacts how it is processed healthy food. In this study, we evaluated the nutrients, antioxidant capacity, and volatile compounds of three jaboticaba cultivars including Sabara, Argentina, and Fukuoka, respectively. Our results revealed each variety has its merits. Sabara had an abundance of volatile compounds, a suitable acid-sugar ratio, and a slightly lower antioxidant capacity, making it suitable for fresh consumption. Argentina is the richest in volatile compounds in ripe fruit, but slightly lighter in taste and acid-sugar ratio, making it suitable for dry products. The large size, juicy flesh, low acid-sugar ratio, and less volatile compounds content of Fukuoka also make it suitable for juice processing. Three cultivars of jaboticaba berry exhibited different characteristics, providing reference evidence for the manufacturing and processing of jaboticaba health food.

Organoleptic and Antioxidant Activities of Tomato, Pontianak Orange, and Carrot Juice for Cancer Patients

Cancer has become a leading cause of mortality worldwide, with approximately 8.2 million deaths attributed to the disease in 2012. Antioxidants have demonstrated potential in combating cancer, and natural sources rich in vitamins, such as fruits and vegetables, are believed to be beneficial. This study aims to assess the chemical and organoleptic qualities of fruit and vegetable juice (tomatoes, Pontianak oranges, and carrots) as functional food for cancer patients. The study used an experimental design with a Complete Randomized Design (CRD) approach, with distinct processing techniques for each treatment level, and three replications were conducted. Data collection involved hedonic scale tests by 20 panelists to evaluate organoleptic quality, spectrophotometric tests to measure vitamin C levels, and DPPH tests to assess antioxidant activity. The results show that the processing of fruit and vegetable juice does not significantly influence vitamin C levels, aroma, or texture (p = 0.50). However, it has a significant effect on antioxidant levels, color, and taste of the juice (p=0.007).

Ceramic Membranes for Citrus Fruit Juice Clarification: A Systematic Review

AbstractMembrane separation processes are becoming a significant part of fruit juice processing industries because of their excellent selectivity, absence of thermal and chemical treatments, and energy efficiency. Specifically, the applicability of ceramic membranes in citrus fruit juice clarification is more promising as they are highly stable in a corrosive environment and have a longer lifetime. However, ceramic membranes are costlier than polymeric membranes due to the high cost of raw materials. Therefore, numerous alternative low‐cost precursors for making the ceramic membrane are being utilized. Accordingly, the current review is focused on the different low‐cost raw materials and various fabrication methods to synthesize different ceramic membranes. Further, the ceramic membrane's application in fruit juice clarification is intensely discussed. In any membrane separation process, fouling is an unavoidable constraint. In the current review, various mechanisms involved in fouling are emphasized in detail. In addition, a variety of techniques to reduce fouling are extensively deliberated. Furthermore, ceramic membranes' challenges and future perspectives for further development are also systematically highlighted.

Utilization of Lemon Peel for the Production of Vinegar by a Combination of Alcoholic and Acetic Fermentations.

Lemon peel is the major by-product of lemon juice processing and is currently underutilized. In this study, we explored the feasibility of using lemon peel as a raw material for making vinegar. Lemon peel was homogenized, treated with pectinase (30,000 U/g, 0.1%) at 50 °C for 4 h, and then filtered. The obtained lemon peel juice was first subjected to alcoholic fermentation by Saccharomyces cerevisiae var. FX10, and then acetic fermentation by an acid tolerant Acetobacter malorum, OQY-1, which was isolated from the lemon peels. The juice yield of the lemon peel was 62.5%. The alcoholic fermentation yielded a lemon peel wine with an alcoholic content of 5.16%, and the acetic acid fermentation produced a vinegar with a total acid content of 5.04 g/100 mL. A total of 36 volatile compounds were identified from the lemon vinegar, with some compounds such as esters and some alcohols that increased significantly during alcoholic fermentation while alcohols, terpenoids, and some esters decreased significantly during the fermentations. E-nose and E-tongue analyses coupled with principal component and discriminant factor analyses (PCA and DFA) were able to discriminate the samples at different fermentation stages. Overall, this work demonstrates the potential to transform lemon peel into a valuable product, thus reducing the waste of lemon processing and adding value to the industry.

Biological control of foodborne pathogens by lactic acid bacteria: A focus on juice processing industries

The use of lactic acid bacteria (LAB) in foods as biocontrol agents against foodborne pathogens has become increasingly known. Under the premise that controlling the adhesion of microorganisms to food contact surfaces is an essential step for meeting the goals of food processing, the aim of this work was to investigate the inhibitory and anti-biofilm effectiveness of Lactobacillus rhamnosus GG (ATCC 53103) and Lactobacillus casei (ATCC 393) against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes. Lactobacillus strains (108CFU/ml) and pathogens (104CFU/ml) were evaluated to monitor LAB anti-adhesive and antibiofilm effect, in two main scenarios: (i) co-adhesion and (ii) pathogen incorporation to stainless steel surfaces with a protective biofilm of Lactobacillus cells. In (i) the predominant effect was observed in L. rhamnosus against S. enterica and L. monocytogenes, whereas in (ii) both LAB significantly reduced the number of pathogenic adherent cells. The effect of pre-established LAB biofilms was more successful in displacing the three pathogens than when they were evaluated under co-adhesion. These findings show that both LAB can be considered good candidates to prevent or inhibit the adhesion and colonization of L. monocytogenes, S. enterica and E. coli O157:H7 on surfaces and conditions of relevance for juice processing industries, offering alternatives for improving the safety and quality of fruit-based products.

Duration of fungicide spray program for the control of citrus black spot in sweet orange based on cultivar maturation and orchard age

Citrus black spot (CBS) damage and Phyllosticta citricarpa inoculum tend to increase in old orchards and in late-maturing cultivars of sweet orange. However, CBS control in São Paulo citrus belt is based on standard fungicide program of 180–220 days of fruit protection, regardless of cultivar and orchard age. This study aimed to investigate whether the protection period may be adjusted based on the cultivar maturation and age of orchards intended for juice processing. The efficacy of protection periods of 60, 100, 140, 180, 220 and 260 days was determined by assessing CBS incidence and severity and CBS-related fruit drop in 12 orchards over two seasons. The standard protection period, with 180 days targeted for mid-age and 220 days for old orchards, was the most cost effective for mid-season and late-maturing cultivars. These protection periods resulted in a significant reduction in CBS severity and fruit drop by up to ∼95% and ∼50%, respectively. For early-maturing cultivars, the duration of CBS spray program may be drastically reduced to 60 days for mid-age orchards and to 100 days for old orchards. These protection periods significantly reduced CBS severity and fruit drop by up to ∼92% and ∼50%, respectively. These adjustments in CBS fungicide protection period based on cultivar and orchard age may save up to US$14.3 million per season if adopted throughout the main Brazilian citrus belt. The results of this study allow citrus growers to save inputs, reduce costs, improve the operational efficiency within the farm and contribute to a more sustainable citrus industry.

Response surface optimization of the enzymatic clarification process for apple ber juice and pasteurization by thermal and pulsed light treatments

Response surface optimization of the enzymatic clarification process for apple ber juice and pasteurization by thermal and pulsed light treatments

Bi-enzymatic nanobiocatalyst based on immobilization of xylanase and pectinase onto functionalized magnetic nanoparticles for efficient fruit juice clarification

An efficient enhancement in fruit juice quality achieves by simultaneously hydrolyzing polysaccharides in one pot reaction. Herein, an efficient approach is reported to fabricate a novel nanobiocatalyt for clarification of fruit juices based on covalent co-immobilization of pectinase and xylanase onto functionalized iron oxide nanoparticles. The highest activity recovery of the co-immobilized enzymes was achieved at 0.5 mg/mL of total protein, 8:1 w/w pectinase to xylanase ratio, and 6 h incubation time. Thermal and pH stabilities studies showed improved performance of co-immobilized enzymes compared to free counterparts. The co-immobilized pectinase and xylanase respectively retained more than 74% and 48% of residual activity after six consecutive cycles. Moreover, 53% turbidity reduction in pineapple juice was achieved after 120 min treatment with developed nanobiocatalyst. Besides, more than 64% of the initial activity of enzymes was retained after nine reuses, suggesting that this bi-enzyme nanobiocatalyst has potential application in industrial juice processing.

Effectiveness of Natural-Based Coatings on Sweet Oranges Post-Harvest Life and Antioxidant Capacity of Obtained By-Products

The use of natural-based coatings is an eco-friendly approach that can be applied in citrus postharvest to preserve fruit quality and to prolong shelf life. Additionally, the study of antioxidant capacity of obtained by-products from fruits is of great value to mitigate better practices to manage the residues left from the juice processing industry. Under this context, the aim of this study was to investigate the use of carnauba wax/wood resin-based coating and cold storage on postharvest life of Valencia Late and Natal IAC sweet oranges, as well as the physicochemical quality and antioxidant capacity of its by-products. Mature fruits were harvested in 2019 and 2020 seasons. Initially, fruits were assessed for physicochemical quality and antioxidant capacity. Then, fruits were treated with carnauba wax and wood resin mixture and stored for 0, 15, 30, 45 and 60 days in a cold chamber. Fruit color index, weight loss, physicochemical quality and sensory profile of the fruits were monitored at harvest and during each cold storage period. Evaluations were performed in triplicates of 10-fruit. Valencia Late and Natal IAC fruits had proper quality in both years, attending the requirements of the fresh market and processing industry. Flavedo and albedo section displayed the highest concentration of bioactive compounds such as phenolics, flavonoids and antioxidant activity. The coating treatment associated with cold storage was efficient to preserve fruit color and to retard weight loss for both varieties up to 60 days. The sensory profile and quality of the carnauba wax/wood resin treated fruits were preserved all over the cold storage period, while uncoated fruits ranked low for most of the sensory attributes. Together, Valencia Late and Natal IAC fruits contain a high level of healthy beneficial compounds, which may be exploited as a natural source of low-cost antioxidants. Further, carnauba wax/wood resin coating associated with cold storage effectively reduce weight loss and color progression in sweet orange fruits, in addition to preserving overall physicochemical and sensory quality.

Comprehensive Quality Evaluation of Polygonatum cyrtonema and Its Processed Product: Chemical Fingerprinting, Determination and Bioactivity.

Processing of Chinese herbal medicines (CHMs) is a traditional pharmaceutical technology in Chinese medicine. Traditionally, proper processing of CHMs is necessary to meet the specific clinical requirements of different syndromes. Processing with black bean juice is considered one of the most important techniques in traditional Chinese pharmaceutical technology. Despite the long-standing practice of processing Polygonatum cyrtonema Hua (PCH), there is little research on the changes in chemical constituents and bioactivity before and after processing. This study investigated the influence of black bean juice processing on the chemical composition and bioactivity of PCH. The results revealed significant changes in both composition and contents during processing. Saccharide and saponin content significantly increased after processing. Moreover, the processed samples exhibited considerably stronger DPPH and ABTS radical scavenging capacity, as well as FRAP-reducing capacity, compared to the raw samples. The IC50 values for DPPH were 1.0 ± 0.12 mg/mL and 0.65 ± 0.10 mg/mL for the raw and processed samples, respectively. For ABTS, the IC50 values were 0.65 ± 0.07 mg/mL and 0.25 ± 0.04 mg/mL, respectively. Additionally, the processed sample demonstrated significantly higher inhibitory activity against α-glucosidase and α-amylase (IC50 = 1.29 ± 0.12 mg/mL and 0.48 ± 0.04 mg/mL) compared to the raw sample (IC50 = 5.58 ± 0.22 mg/mL and 0.80 ± 0.09 mg/mL). These findings underscore the significance of black bean processing in enhancing the properties of PCH and lay the foundation for its further development as a functional food. The study elucidates the role of black bean processing in PCH and offers valuable insights for its application.

Processing of verjuice by ultrasound-assisted microwave heating: An assessment on the enzyme activity retention, technological parameters, and bioactive properties.

The present study evaluated the effect of ultrasonication prior to microwave heating applied at 60 °C, 70 °C, and 80 °C on the quality characteristics of verjuice. The sole microwave heating and conventional heating were also performed at the same temperature levels, and effectiveness of three different treatments were evaluated. The required treatment times were decided based on obtaining <10% pectin methylesterase (PME) activity, and ultrasound pretreatment provided the least heating durations. Turbidity, browning index, and viscosity values increased by 3.4 to 14.8-fold, 0.24 to 1.26-fold, and 9.2% to 48.0%, respectively, after all thermal treatments, while Brix values decreased by 1.4% to 15.7%. Ultrasound pretreatment revealed relatively lower browning index in all temperature levels, and almost the highest viscosity values were obtained in sonication pretreated microwave heating as compared with sole microwave and conventional heating. The minimum turbidity value (0.035) was determined in ultrasound-assisted microwave heating at 60 °C. The highest antioxidant capacity (DPPH and ABTS) values were achieved by ultrasound-assisted microwave heating (up to 4.96 and 28.4 mmol Trolox equivalent (TE)/kg, respectively) followed by microwave heating (up to 4.30 and 27.0 mmol TE/kg) and conventional heating (up to 3.72 and 26.8 mmol TE/kg). Furthermore, ultrasonication resulted in better retentions of PME residual activity during 60 days of refrigerated storage (4 °C). Ultrasound pretreatment prior to microwave heating could be a convenient approach for juice processing by reducing the required treatment time and by conserving the quality parameters.

Forward osmosis for the concentration of sugarcane juice

During evaporation, the loss of sucrose can occur due to acid-catalysed hydrolysis to glucose and fructose, a reaction that is exponential with temperature. This paper reviews non-thermal methods for concentrating juices, mainly focusing on the developments of forward osmosis (FO) membranes for juice processing, detailing the benefits and limitations of this technology. A laboratory FO membrane was used in this preliminary study to concentrate pure sucrose solutions and clarified juice from ~10 to 45% rds using a calcium chloride draw solution. A small amount of reverse salt flux was observed. The non-sucrose substances in factory juices had little impact on flux performance, with the flux reducing inversely with the volumetric concentration factor. By concentrating to a limit of 45% rds, concentration polarisation factors that can have a detrimental impact on the flux were not realised. Possible strategies were also explored for the integration into the sugar-manufacturing process.

The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice.

Pectin methylesterase (PME) is the target-enzyme in orange juice processing, and its inactivation preserves the original juice's cloud, a valuable quality attribute for consumers. This study was primarily undertaken to evaluate the combination of supercritical carbon dioxide (SC-CO2) and mild temperatures on PME inactivation in the juice. Physicochemical and color parameters were also evaluated. Pressures (P) in the range of 74 to 351 bar, temperatures (T) between 33°C and 67°C, and holding times (t) varying from 20 to 70 min were tested using a central composite rotational design. Determination of PME activity, pH, titratable acidity, soluble solids, ratio, lightness, °hue and chroma in freshly extracted/raw and treated juice samples, and total color difference (TCD) between raw and treated juice were carried out. The percentage of PME reduction widely ranged from 13.7% to 91.8%. The variable P had a significant effect (p ≤ 0.05) on TCD and acidity variation. T exhibited a significant effect on the PME reduction, TCD, and soluble solids variation; however, t impacted on the soluble solids variation only. The interaction between P and t (P.t) affected the soluble solids and acidity variation, and T.t affected TCD. The combination of SC-CO2 and mild temperatures is potentially capable of inactivating PME in orange juice.

Development of carambola pomace based cookies and its consumer acceptability

Agro industrial waste material is a rich source of various bio active components and fibre rich. Carambola pomace is a by-product of carambola juice processing unit. Fruit juice industries generate considerable amount of Carambola pomace as waste from fresh Carambola (Averrhoa carambola L.). However, the nutritional assets of Carambola pomace that include antioxidants, mainly polyphenols, should not be neglected, and be further processed in developing food supplements. In this study, Carambola pomace was found to be indeed nutrient-rich. This pomace was subsequently employed in development of Carambola pomace cookies, as a functional snack. Carambola pomace with 5%, 10%, 15%, 20% and 25% were used to incorporate in cookies. The characterisation of the Carambola pomace cookies delineated their healthfulness in terms of antioxidant potential, and 5% Carambola pomace got maximum consumer acceptance. The present study highlights the importance of utilising a wasted bioresource in adding functional value to a common food that otherwise is only a fat-rich snack.

Quinone reactivity: Investigation of their contribution to nonenzymatic browning

AbstractBrowning is a severe problem in the juice industry, which is tremendously affected by quinone (Q) reactivity. Here, the formation rate, electrophilicity, and oxidizing ability of different quinones were investigated. LC/MS was applied to monitor the loss of polyphenols and quinones in model systems during storage. Mathematical modeling of collected LC/MS data was conducted to derive the rate constants of various reactions. Polyphenols containing catechol or pyrogallol groups are more susceptible to oxidation. Periodic acid and quinone mediated oxidation were faster than the autoxidation of polyphenols. Chlorogenic acid (CQA) and 4‐methylcatechol (4MC) only containing B ring can hardly contribute to browning. They must combine with A ring to form yellow polymers. Furthermore, the electrophilicity and oxidizing ability order of quinone is: CQA‐Q ≈ 4MC‐Q &gt; catechin quinone (CAT‐Q) ≈ epicatechin quinone (EC‐Q) &gt; gallic acid quinone (GA‐Q). It was possible that CAT‐Q and EC‐Q would undergo nucleophilic addition with their A rings and GA‐Q's extra hydroxyl group might contribute to the electrons, resulting in lower reactivity. This work innovatively evaluated the reactivity of diverse polyphenols and quinones, attempting to illustrate their contributions to nonenzymatic browning. These findings provide a new perspective to restrain the browning in the juice processing industry.

Superabsorbent bacterial cellulose film produced from industrial residue of cashew apple juice processing

The industrial residue of cashew apple juice processing (MRC) was evaluated as an alternative medium for bacterial cellulose (BC) production by Komagataeibacter xylinus ATCC 53582 and Komagataeibacter xylinus ARS B42. The synthetic Hestrin-Schramm medium (MHS) was used as a control for growing and BC production. First, BC production was assessed after 4, 6, 8, 10, and 12 days under static culture. After 12 days of cultivation, K. xylinus ATCC 53582 produced the highest BC titer in MHS (3.1 g·L−1) and MRC (3 g·L−1), while significant productivity was attained at 6 days of fermentation. To understand the effect of culture medium and fermentation time on the properties of the obtained films, BC produced at 4, 6, or 8 days were submitted to infrared spectroscopy with Fourier transform, thermogravimetry, mechanical tests, water absorption capacity, scanning electron microscopy, degree of polymerization and X-ray diffraction. The properties of BC synthesized in MRC were identical to those of BC from MHS, according to structural, physical, and thermal studies. MRC, on the other hand, allows the production of BC with a high water absorption capacity when compared to MHS. Despite the lower titer (0.88 g·L−1) achieved in MRC, the BC from K. xylinus ARS B42 presented a high thermal resistance and a remarkable absorption capacity (14664 %), suggesting that it might be used as a superabsorbent biomaterial.

Influence of Different Types of Sugar: “Batum” Raspberry Jelly and Juice Processing in Subtropical Regions

ABSTRACT The aim was to evaluate jellies and juices of raspberry from the cultivar “Batum” made with different sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) evaluating physicochemical, physical and sensory aspects. The influence of information on product acceptability was evaluated. Analyzes of solids, pH, total acidity and color were performed on the products. Texture profile analysis was also conducted on the jellies. Jelly produced with refined sugar presented the highest hardness, adhesiveness and gumminess values. The jelly and juice made with each type of sugar changed the physicochemical and physical characteristics of the final products. When the characteristics and benefits of each sugar that were used were passed on to the consumer, the sensory acceptance was changed. The use of demerara and brown sugars was better accepted in jellies. As for juices, there was greater acceptability when using white crystal and demerara sugars.