Pulp Juice Research Articles

Effects of storage temperature and juice pulp on the content of bioactive compounds and antioxidant activity of pomelo

Effects of storage temperature and juice pulp on the content of bioactive compounds and antioxidant activity of pomelo

Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate

Chocolate production faces nutritional, environmental and socio-economic challenges present in the conventional cocoa value chain. Here we developed an approach that addresses these challenges by repurposing the often-discarded pectin-rich cocoa pod endocarp and converting it into a gel. This is done using cocoa pulp juice concentrate to replace traditional sugar from sugar beets. Although swelling of fibres, proteins and starches can limit gel incorporation, our proposed chocolate formulation contains up to 20 wt% gel. It also has comparable sweet taste as traditional chocolate while offering improved nutritional value with higher fibre and reduced saturated fatty acid content. A cradle-to-factory life cycle assessment shows that large-scale production of this chocolate could reduce land use and global warming potential compared with average European dark chocolate production. The process also provides opportunities for diversification of farmers’ income and technology transfer, offering potential socio-economic benefits for cocoa-producing regions.

Enhancing betacyanin stability: Comparison of dragon fruit (Hylocereus polyrhizus) pulp and peel powders through encapsulation technology during storage.

Betacyanin can be found in the peel or pulp of dragon fruit. As a natural pigment, betacyanin is unstable, so it requires encapsulation technology to maintain its quality. The stability of encapsulated betacyanin from dragon fruit peel compared to dragon fruit pulp has yet to be discovered. This study aims to compare the stability of encapsulated betacyanin (with maltodextrin and gum Arabic) from dragon fruit peel and pulp dried with vacuum drying. Dragon fruit peel extraction utilized a 50% aqueous ethanol solvent, while pulp juice extraction was performed. The ratio of dragon fruit extract to coating materials was set at 1:3 (solid/solid). Research shows that dragon fruit juice powder had higher stability and phytochemical concentrations than the ethanol extract of dragon fruit peel powder during 30 days of storage. Despite similar color stability (similar range value of ΔE), the color from dragon fruit juice powder more closely resembled the natural fruit, albeit with weaker antioxidant activity than the peel powder. Betacyanin concentration in juice powder was notably higher (82.56-156.82 μg/g) than in the ethanol extract of dragon fruit peel powder (52.51-75.12 μg/g). A combination of maltodextrin and Arabic gum (1:1) as coating materials demonstrated the highest concentrations of total phenolic and total betacyanin (81.15-95.87 mg/g and 121.91-156.82 μg/g, respectively) during the storage period. These findings contribute to our comprehension of betacyanin stability and functionality, facilitating precise applications in industrial processing environments based on their source attributes.

A Preliminary Evaluation of the Antibacterial Activity of Lemon Fruit Juice, Mondia whitei Ethanolic Extract, and Their Combination Against Streptococcus mutans.

Dental caries has gained momentum as one of the main public healthcare concerns worldwide. Although the occurrence of dental caries in Uganda is on the rise, little attention has been paid to promoting oral healthcare in the country. Thus, this study aimed to evaluate the citrus lemon extracts, and Mondia whitei root bark ethanolic extract as candidate alternative therapeutic agents for streptococcus mutans, the causative agent of dental caries. In this study, the citrus lemon juice, pulp citrus lemon juice, and Mondia whitei ethanolic extract were screened for phytochemicals. Furthermore, the anti-Streptococcus mutans activity of the citrus lemon juice, citrus lemon pulp juice, and Mondia whitei ethanolic extract was determined by the agar well diffusion method while the minimum inhibitory concentration and minimum bactericidal concentration were determined by serial broth dilution. Phytochemical screening revealed the presence of alkaloids, flavonoids, terpenoids, and tannins in the Mondia whitei ethanolic extract and citrus lemon juices, while glycosides were only detected in lemon extracts. The zones of inhibition of Mondia whitei ethanolic extract, citrus lemon juice, citrus lemon pulp juice, and the cocktail were 13.67 ± 0.33 mm, 18.67 ± 0.33 mm, 18.33 ± 0.67 mm, and 18.00 ± 0.58 mm, respectively. The citrus lemon juice and citrus lemon pulp juice exhibited significantly lower MIC of 0.195 mg/mL, and 0.391mg/mL, respectively. The efficacy of the extract/juices increased with an increase in the concentration. The study findings revealed that Mondia whitei ethanolic extract and lemon extracts have potent antibacterial activity against streptococcus mutans, the main causative agent of dental caries; thus, can be further explored to formulate a herbal concoction for the prevention and treatment of oral cavity infections in resources-limited low-income communities.

Antimicrobial and biocompatibility nature of methanol extract of Lannea coromandelica bark and edible coating film preparation for fruit preservation

This research was performed to evaluate the antimicrobial activity of methanol extract of Lannea coromandelica bark against fruit damage causing microbes such as fungi: Alternaria sp., Aspergillus sp., Botrytis sp., Cladosporium sp., Fusarium sp., Penicillium sp., Phytophthora sp., and Trichoderma sp. The bacteria: such as Chromobacter sp., Enterobacter sp., Erwinia sp., Flavobacterium sp., Lactobacillus sp., Pseudomonas sp., and Xanthomonas sp. was investigated. Furthermore, their biocompatibility nature was determined through animal (rat) model study and their fruit preserving potential was determined by edible coating preparation with chitosan and other substances. Interestingly, the extract showed dose dependent (1000 μg mL−1) activity against these microbes in the following order: Enterobacter sp. (26.4 ± 1.5) > Chromobacter sp. (25.4 ± 1.6) > Pseudomonas sp. (24.5 ± 1.3) > Flavobacterium sp. (24.3 ± 1.4) > Xanthomonas sp. (23.6 ± 1.6) > Erwinia sp. (23.6 ± 1.6) > Lactobacillus sp. (19.6 ± 1.3). Similarly, the antifungal activity was found as Penicillium sp. (32.6 ± 1.3) > Cladosporium sp. (32.6 ± 1.5) > Alternaria sp. (30.3 ± 1.2) > Aspergillus sp. (29.9 ± 1.8) > Botrytis sp. (29.8 ± 1.2) > Fusarium sp. (28.6 ± 1.5) > Trichoderma sp. (19.8 ± 1.4) > Phytophthora sp. (16.2 ± 1.1). The acute toxicity and histopathological study results revealed that the extract possesses biocompatible in nature. The illumination transmittance and active functional groups involved in interaction among test methanol extract and chitosan investigated by UV–vis and Fourier-transform infrared spectroscopy (FTIR) analyses and found average light transmittance and few vital functional groups accountable for optimistic interaction to creak edible coating. Approximately four (set I-IV) treatment sets were prepared, and it was discovered that all of the coated Citrus maxima fruit quality characteristics including total soluble solids (TSS), weight loss (%), pH of fruit pulp juice, and decay percentage were significantly (p>0.05) better than uncoated fruit.

Effect of Allium cepa (Onion) Bulb and Annona muricata (Soursop) Pulp Juices on Body Weight, Prostate Weight, Selected Hormones and Prostate-Specific Antigen (PSA) in Testosterone and Oestradiol-Induced Benign Prostatic Hyperplasia in Albino Rats

Aim: This study investigated the effect of soursop pulp and onion bulb juice samples on body weight, prostate weight (PW), percentage prostate increase inhibition (PPII), dihydrotestosterone (DHT), testosterone (T), prolactin and PSA levels in testosterone and oestradiol-induced BPH in albino rats.
 Study Design: The simple random design was used in this study.
 Place and Duration of Study: Dave Research House, Federal University of Technology, Owerri, Nigeria, between April 2022 and July 2022.
 Methodology: Fifty-four (54) male albino rats were randomly distributed into 9 groups (A-I) of 6 rats each, with B to I induced with 10 mg/kg b.w of exogenous hormones (1:1) every 2 days. They were treated as follows: A (normal control), B (BPH control), C (standard control), D (10 ml/kg b.w soursop), E (10 ml/kg b.w onion), F (10 ml/kg b.w, 1:1 soursop and onion), G (20 ml/kg b.w soursop), H (20 ml/kg b.w onion), and I (20 ml/kg b.w, 1:1 soursop and onion), for 28 days. The rats were weighed weekly. At the end of the treatment, they were euthanized, prostate and serum samples were collected for further assessments.
 Results: The results showed that at low dose, the body weights of the rats were maintained. The single samples at low dose improved PW and PPII better. DHT and T levels reduced in all test groups, and the standard control. The single samples reduced DHT levels with increase in concentration, while the soursop juice and combination samples decreased testosterone levels with increase in concentration. Prolactin levels significantly (p<.05) reduced in the test groups and standard control when compared with the BPH control. While, PSA levels also decreased in the test groups, but were not significantly (p>.05) different from the controls.
 Conclusion: The study suggested that soursop pulp and onion bulb juices exerted ameliorative effects on BPH, especially individually, and at the low dose studied. Hence, their consumption by older males should be encouraged.

The Effects of Heating Temperatures on Passion Fruit Juice's Ascorbic Acid and Total Phenol Levels

The Passiflora edulis f. flavicarpa, a yellow passion fruit, is known for its distinctive aroma and tart flavor. The pulp of the yellow passion fruit can be used to make tea, jam, and syrup commercially. Commercial items are processed using oven heating, which involves prolonged exposure to high temperatures. As a result, fruit content, particularly water content, may alter. The benefit of reducing the water content is that less microbial growth medium means the product has a longer shelf life. However, fruit flesh’s nutritional composition will also change due to the ascorbic acid and phenolic compounds' thermolability and other factors. In this study, the yellow passion fruit pulp juice is heated in a controlled manner at 60°C, 70°C, and 80°C for 7 hours using an oven. The purpose is to assess changes in the amounts of ascorbic acid and total phenol that occurred. A paired T-test was used to assess the association between weight loss, ascorbic acid levels, and phenolic levels in the control and treatment groups. The amount of ascorbic acid was determined using the 2.6 dichloroindophenol titrimetry method, and the amount of phenol was determined using the Folin-Cioceltau method and UV-Vis spectrophotometry. According to this study, increasing the temperature to 60 °C or 80 °C significantly reduces weight and ascorbic acid levels. Also, the heating temperature unaffected the amount of phenol in each group.

Safety Evaluation on Antinutritional, Bacterial Properties with Sensory Acceptability of Processed Shea (Vitellaria Paradoxa) Pulp Juice

The processing of Shea (Vitellaria paradoxa) pulp juice plays a crucial role in its nutritional and sensory attributes, as well as its bacterial composition. This study aims to investigate the antinutritional factors, sensory properties, and microbial activity in processed Shea pulp juice. The study utilized various analytical methods, including proximate analysis, sensory evaluation, and microbial analysis. The findings provide valuable insights into the nutritional quality, taste profile, and microbial composition of Shea pulp juice after processing. The nutritional analysis revealed a substantial amount of moisture of 84.39 to 93.01%, as well as high carbohydrate and caloric values of 5.84 to 8.96% and 33.51 to 67.31%, respectively. It also had a high vitamin C concentration (16.45 - 38.99%). The anti-nutritional analysis shows the presence of phytate (42.80±1.42mg), and oxalate (0.42±0.22mg), it was also found to be very high in tannin (338.80± 1.36mg). Saponin has a low content of 16.59±0.14mg and Cyanide had the lowest quantity (13.23±0.13). Cyanide, oxalate, and phytate concentrations were found to be lower than the reference toxic standard level. In terms of sensory evaluation, all samples were accepted favorably with Sample A and B most preferable to C. This research contributes to the understanding of Shea pulp juice as a potential food source and highlights the importance of optimizing processing techniques to enhance its beneficial properties.

The main diseases in the culture of pineapple: a review

Pineapple is a crop of great importance, having vitamins, minerals and capable of preventing diseases. Therefore, several researchers are interested in studying this crop, in addition to its use for other purposes, such as the production of juice pulp, jellies, sweets and other products, with its in natura form being the most sought after among countries. However, the attack of pathogens reduces pineapple production to worrying levels, and when not controlled, it even eradicates the entire plantation. Based on this, this review aimed to show the recent discoveries about the pineapple culture, emphasizing, mainly, the main diseases of this production chain. After gathering the main information on the most frequent diseases in pineapple production fields, we observed that fusariosis is considered the main disease of pineapple, followed by black spot, eye rot and root rot, being in short knowledge of these by producers is important in order to avoid irreversible damage. It is understood that more research is needed, since in the literature there are few field studies on this crop, especially with regard to seeking alternative means of controlling these diseases, so that the dissemination of this knowledge provides better information on agronomic interests.

Development of Blood Sugar Regulatory Products from Momordica cochininensis via Probiotic Fermentation

Type II diabetes is the most important health issue in the whole world. Besides the use of prescribed drugs to control blood glucose level, recently, the development of health supplements is being actively explored. Owing to its high nutritional value, Momordica cochinchinensis Spreng. (Gac) is potentially a good source for developing this supplement. In recent years, the aril of Gac has been utilized as a substrate for developing various forms of supplements, but the pulp has been neglected as a byproduct. However, the pulp contains lots of phytochemicals that could provide health benefits, and the investigation using lactobacilli to ferment the pulp juices to lower blood glucose is not yet to be explored. Therefore, we set out to investigate the potential to develop the pulp-based juices for controlling blood glucose level by selecting an optimal strain of lactobacillus to ferment the pulp juice and measuring the inhibitory action of the fermented juice on α-glucosidase. This enzyme is crucial for controlling postprandial glucose absorbed into the bloodstream because it is the enzyme that hydrolyzes the carbohydrates to release glucose. First, we have successfully isolated a strain of lactobacillus which was capable of fermenting the pulp to produce α-glucosidase-inhibitory activity. Through a 16S rRNA sequence, this lactobacillus was named Lactiplantibacillus plantarum GBI 001. The optimal conditions for its growth in commercial culture medium were found to be 35 °C for 16 h to produce the highest α-glucosidase activity (72.03%). The optimal conditions for the strain to grow in Gac pulp juice were: 20% pulp juices as substrate with an initial pH adjusted to 4.0, growing at 35 °C for 16 h. Under these conditions, the fermented juice exhibited α-glucosidase activity of 24.36%, which is a 2.17-fold increase over the control group (11.23%). From its increase in α-glucosidase potency, using L. plantarum GBI 001 to ferment the pulp juices of Gac as soft drinks has great potential to develop a helpful drink as a food supplement to control postprandial blood glucose in patients with diabetes.

Influence of Cultivar and Turbidity on Physicochemical Properties, Functional Characteristics and Volatile Flavor Substances of Pomelo Juices

In this study, the influences of pomelo cultivars on physicochemical properties, functional characteristics, and volatile compounds of juices were investigated. Among these six varieties, the highest juice yield (73.22%) was obtained in grapefruit. Sucrose and citric acid were the main sugar component and organic acid of pomelo juices, respectively. The results showed that the cv. Pingshanyu pomelo juice and grapefruit juice had the highest sucrose (87.14 g L-1, 97.69 g L-1) and citric acid content (14.49 g L-1, 13.7 g L-1), respectively. Moreover, the naringenin was the main flavonoid of pomelo juice. Additionally, the total phenolics, total flavonoids, and ascorbic acid concentrations of grapefruit and cv. Wendanyu pomelo juice were higher than those of other varieties of pomelo juices. Furthermore, 79 volatile substances were identified from the juices of six pomelo cultivars. Hydrocarbons were the predominant volatile substances, and the limonene was the characteristic hydrocarbon substance of pomelo juice. In addition, the pulp content of pomelo juice also presented great effects on its quality and volatile compounds composition. Compared to low pulp juice, the corresponding high pulp juice had higher sucrose, pH, total soluble solid, acetic acid, viscosity, bioactive substances and volatile substances. The effects of cultivars and variation in turbidity on juice are highlighted. It is useful for pomelo breeders, packers and processors to understand the quality of the pomelo they are working with. This work could provide valuable information on selecting suitable pomelo cultivars for juice processing.

The Capability of Cocoa Pulp Juice (Theobroma cacao L.) on Crown Dentin Smear Layer Removal

Introduction: smear layer is a thin layer formed from tooth structure instrumentation which can prevent the restoration material bonds the tooth structure. Partial smear layer should be removed using dentin conditioner. One of dentin conditioners that is often used is 10% polyacrylic acid. The natural ingredient that is thought to be an alternative to dentin conditioner is cocoa pulp juice because it contains many acidic compounds. Methods: This research is a laboratory experimental study to determine the ability of 100% cocoa pulp juice (Theobroma cacao L.) to remove the crown dentin smear layer and compare it to 10% polyacrylic acid. Eight dental elements were prepared for class I cavities on the middle 1/3 of buccal surface to reach 3 mm in diameter and 2 mm in depth, enamel was prepared until 1 mm in depth of cavity left. The samples were irrigated with sterile aquades and dried. Furthermore, 4 samples were applied 10% polyacrylic acid and 4 samples used cocoa pulp juice, left for 20 seconds, irrigated, dried, and put in the oven for 2x24 hours. The samples were examined for their cavity cleanliness score using Scanning Electron Microscope (SEM) photo with 2000x of magnification. Result: both groups have the same score and statistical test shows that there is no significant difference between them. Conclusion: the 100% cocoa pulp juice was able to clean the smear layer of crown dentin and its ability equal to 10% polyacrylic acid.

Microbiological quality and sensory perception of Sclerocarya birrea (A. Rich.) Hochst. Pulp juice in Niger

The Sclerocarya birrea tree is a widespread and little-studied multipurpose forest species in Niger. The objective of this study was to evaluate the microbiological quality and sensory perception of fruit pulp juices from two different regions. The results showed that the germs of alteration range from absence to 22 CFU/g for total mesophilic aerobic flora, from 01 to 08 CFU/g for total coliforms, the absence of yeasts and molds for 4 samples, the presence of yeasts at the level of 3 samples, varying from 02 to 23 CFU/g, and the absence of sulfite-reducing anaerobic germs for all sites. The presence of pathogenic germs in E. coli from 03 to 08 UCF/g was noted, but no salmonella was found, and staphylococci were found in at least two samples. There was no effect produced by the descriptors on the acid-sugar and acid-taste balance (P > 0.05), and the judges have different rating scales. The correlation analysis shows that there is an agreement among some panel members. The hedonic rating shows that two samples out of six did not obtain a good mean from consumers and global appreciation for the other four samples. It appears that good hygiene and processing practices must be reviewed in juice processing. In addition, the fruits of S. birrea are very acidic but also sweet, which requires the search for adequate methods of preservation to improve the taste qualities of its juice.

Production of large surface area activated carbon from a mixture of carrot juice pulp and pomegranate peel using microwave radiation-assisted ZnCl2 activation: An optimized removal process and tailored adsorption mechanism of crystal violet dye

In this study, carrot juice pulp (CJP) and pomegranate peel (PP) biomass wastes were used as alternative precursors for producing high surface area activated carbon (referred to as CJPPPAC) using microwave radiation assisted with ZnCl 2 activation. The CJPPPAC has a large surface area (SA = 1202.2 m 2 /g), according to the Brunauer-Emmett-Teller analysis, and a mesoporous structure (average pore diameter of 3.0 nm). The adsorption characteristics of CJPPPAC were studied by studying the removal of a model of cationic dye (crystal violet; CV). The numerical desirability function of the Box-Behnken design (BBD) was used to optimize important adsorption variables (A: CJPPPAC dose (0.02–0.08 g); B: pH (4–10); C: time (2–6); and D: initial CV concentration (20–80 mg/L). The dye adsorption kinetics profile followed a pseudo-second-order (PSO) model, whilst the equilibrium adsorption was described by the Freundlich model. The maximum adsorption capacity ( q max ) of CJPPPAC for CV dye was identified to be 211.8 mg/g. The adsorption mechanism of CV dye onto the CJPPPAC surface is accomplished by a variety of mechanisms including electrostatic forces, pore diffusion, π-π stacking, and H-bonding. This work illustrates the applicability of CJP and PP as biomass precursors for the efficient production of CJPPPAC and its utility for wastewater treatment. • Carrot juice pulp and pomegranate peel were used to produce activated carbon (CJPPPAC). • The mesoporous CJPPPAC with a high surface area (1202.2 m 2 /g) was developed. • CJPPPAC was applied as an adsorbent for crystal violet (CV) dye removal. • The adsorption capacity of 211.8 mg/g was established for CV adsorption by CJPPPAC. • Thermodynamic investigations demonstrate that the adsorption process was spontaneous and endothermic.

EFFECTS OF DIFFERENT IRRIGATION DEPTHS ON THE CONTENT OF TSH1188 COCOA SEEDLINGS PHOTOSYNTHETIC PIGMENTS

Cacao (Theobroma cacao L.) is a plant whose use is distributed in many different ways, being used for human consumption and as a raw material in the production of chocolate, cocoa powder, jellies, juice pulp, honey and butter. In animal handling, it is associated with the manufacture of feed and can also be used for agricultural production such as the use of fertilizers. Given the expressive importance of the crop, this study aimed to evaluate the effect of different irrigation depths on the levels of photosynthetic pigments in seedlings of TSH 1188 genotype cocoa. For this purpose, five irrigation depths were applied, corresponding to 4, 6, 8, 10 and 12 mm day-1. The experimental design was completely randomized with 20 seedlings per treatment. At 55 days after sowing, photosynthetic pigments were extracted and quantified, and the content of chlorophyll a, chlorophyll b, total chlorophyll and carotenoids was determined. The results were submitted to analysis of variance by the F test at 5% probability. Regression models that best applied to the effects of the irrigation depth on the evaluated characteristics were adjusted. The irrigation depth of 7.74 mm d-1 had the highest total chlorophyll content, being the most recommended for the production of TSH 1188 cocoa seedlings.

Pro-biotification of Underutilized Manila Tamarind Pulverized Seed Blended with Muskmelon

Probiotics are live microorganisms that offer health benefits to consumers by improving their intestinal microflora balance. The word ‘probiotics’ is derived from the Greek term ‘pro’ and ‘biotic’ that means ‘for life’. Many dairy products and fruit pulp juices are added with probiotic flora. Many juices are also prepared using nutraceutically rich fruit seeds. Pitchellobium dulce seeds are rich in saponins, steroids, glycosides, lipids, phospholipids, polysaccharides, and glycolipids. It has anti-oxidant activity, anti-ulcer activity, free radical scavenging activity, anti-fungal activity, and anti-diabetic activity. In the present work, the probiotic juice was prepared using Pitchellobium dulce seed powder, muskmelon fruit pulp, and two Lactic acid bacteria (Lactococcus lactis and Lactobacillus acidophilus). The final product was evaluated for Colony Forming Unit (CFU), pH, sterility, taste, color, flavor, and texture. It was found that the shelf life of the juice at 40C is 3 months. It has shown that its direct consumption helps in reducing gastric ulcers and other gut-related problems, and if the extract is introduced into the nostril, it will reduce chest congestion. People who are allergic or intolerant to milk-based products can also drink the juice. This study aims to serve a delicious and nutritious drink to promote better health and nutrition for the population.

Enhancement in the metabolic profile of sea buckthorn juice via fermentation for its better efficacy on attenuating diet-induced metabolic syndrome by targeting gut microbiota

To enhance physiological activity and probiotic availability of sea buckthorn juice, sea buckthorn juice pulp (BHJ) went through fermentation to the fermented (FHJ). In vitro, FHJ displayed better antioxidant and antidiabetic capacities. To further study effects of FHJ on diet-induced metabolic syndrome (MS) and possible mechanisms in vivo, C57BL/6 mice were fed on BHJ and FHJ under high fat diet (HFD). FHJ, rather BHJ, displayed better performance on ameliorating hyperlipidemia, insulin resistance, and oxidative stress in MS. Mechanistically, FHJ intervention significantly reversed the microorganism dysbiosis by restoring the microbial diversity, and modulating obesogenic bacteria abundance, like Oscillospira. Furthermore, fermentation altered FHJ’s metabolomics, especially flavonoids, contributing to interactions between FHJ and probiotics, like Akkermansia and Lachnospiraceae. Furthermore, short-chain fatty acids, related to ameliorations of MS, were increased by FHJ. This study demonstrated that interactions between metabolomic alterations in FHJ and microorganisms were vital to attenuate MS.

Quality assessment, sensory evaluation, and radical scavenging activity (RSA) of orange (Citrus auranthium) pulp

Oxidative stress is a significant source of the pathogenesis of many chronic diseases; that is why antioxidant behavior is one of the most commonly identified biological activities in citrus fruits. The pulp of citrus fruits is the sticky substance of the fruit's endocarp and contains the fruit's juice. This study scrutinizes the quality assessment, sensory evaluation, and free radical scavenging activity (RSA) of orange (Citrus auranthium) pulp. Free radical scavenging activity was examined by 2, 2-diphenyl-1-picrylhydrazyl assay. The quality assessment parameters results showed that the ºBrix of orange pulp was 64.50, pH 3.70, acidity 5.12, ratio 12.58, pulp 9.70%, and SO2 were not detected. On analyzing the sensory evaluation, it was found that orange pulp juice has the score of appearance (7.07 ± 0.146), color (7.27 ± 0.163), flavor (7.52 ± 0.172), taste (6.87 ± 0.156), and overall acceptability (7.60 ± 0.165). The results of free radical scavenging showed that the percentage inhibition was 9.55-54.80 at concentrations of 0.2-1.0 mg/ml. The antioxidant activity of orange pulp may be due to presence of polyphenols, flavonoids and possibly other compounds in orange pulp that are responsible for this activity. Bangladesh J. Sci. Ind. Res. 57(2), 123-130, 2022

The effects of cold pectinase maceration and pulp juice fermentation on physicochemical properties of raspberry wine

Effects of pre-maceration and pulp juice fermentation on physicochemical characteristics, organic acid composition, phenolic profiles, and sensory evaluation of raspberry cv. Qiufu wine obtained at the end of fermentation and 4 months of aging were investigated. Results showed hot pectinase maceration (50°C, 1.5 hr) significantly (p < .05) improved the extraction of the total flavanols, but it was intensified by pulp juice fermentation, which lead to continuous growth in turbidity during aging. However, cold pectinase maceration (10°C, 1.5 hr) significantly (p < .05) improved the extraction of ellagic acid, which was considered to be a good copigment factor for color intensity stability during aging. When the combination of cold pectinase maceration with pulp juice fermentation was used, the best result wine was observed with the highest total phenol content, highest sensory scores, and better stability. PCA analysis showed that a combination of pre-maceration and fermentation was the more determining factor in defining the wine aging ability, which closely related to the proportion and chemical fate of phenolic compounds in raspberry wine. Practical application As a deep processing product of the raspberry industry, raspberry wine possesses good development prospects. These results could conduce to the establishment of a proper way to produce raspberry wines with desirable quality.

The survival contest of endozoochory: Conflicting interests in a frugivorous avian–plant mutualism

Abstract The nutritious pulp of fleshy fruits facilitates seed dispersal via endozoochory. Frugivores are considered legitimate seed dispersers when they digest only the pulp but do not damage the seeds. Nevertheless, fruit pulp, in contrast to seeds, is low in nitrogen, thus potentially stimulating seed digestion in the fruit consumers, therefore raising a potential conflict of interest between the plant and the fruit consumer. Pycnonotus xanthopygos is an important distributor of seeds of the desert shrub, Ochradenus baccatus. Our study demonstrated that P. xanthopygos consumed fewer O. baccatus fruits compared with Musa acuminata, due to the presence of bioactive substances O. baccatus pulp juice. The passage of the O. baccatus seeds through the digestive system of P. xanthopygos resulted in damage of up to 80% of the seeds and 20% decrease in the weight of the defecated seeds. Despite the damage to the seeds, passage through the digestive system of P. xanthopygos significantly increased the germination of the surviving seeds. Pulp juice and/or drying of the fruits (on the shrub or in the laboratory) reduced seed germination, and separation of seeds from the pulp (manually or by the bird's digestive system) significantly increased germination. Our study demonstrated variable reduced digestibility of seeds and pulp when P. xanthopygos consumed O. baccatus fruits compared with M. acuminata. This effect was correlated with inhibition of digestive enzymes in O. baccatus fruits. Synthesis. Our results show that there is a complex interaction between Ochradenus baccatus and Pycnonotus xanthopygos where consumption of the fruits is both beneficial and harmful to the plant, due to seed damage on the one hand, yet promotion of seed germination on the other. This suggests that frugivory in general may benefit seed distributors and seed predators simultaneously, yet also highlights a potential conflict of interest inherent in endozoochory.