Quality Characteristics Of Juice Research Articles

Intelligent modelling of sugarcane juice quality characteristics based on microfluidization processing conditions

Intelligent modelling of sugarcane juice quality characteristics based on microfluidization processing conditions

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

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

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

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

Investigation on the nutrient and quality features of jujube juice fermented by selected Lactobacillus acidophilus 6074

The primary objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus 6074 on the nutrient transformation and quality characteristics of jujube juice. The screened L. acidophilus 6074 with acid and bile salt resistance was used to ferment jujube juice, and the sensory properties and nutrient biotransformation of the fermented product were comprehensively evaluated. The results showed that the acid and bile salt resistance of L. acidophilus 6074 were 94.06 % and 84.56 %, respectively, and the viable counts after fermentation reached 8.75 lg CFU/mL. Total sugar and polysaccharide content decreased after fermentation, while total flavonoids, cAMP and triterpenoic acid increased significantly, as did organic acids and free amino acids (p < 0.05). Moreover, the L. acidophilus 6074 fermentation reduced the molecular weight of the main polysaccharide component from 746,111.957 Da to 573,809.851 Da, and its microstructure changed. A total of 62 volatile compounds were identified in fermented jujube juice, among which acids were the highest, followed by esters. Particularly, L. acidophilus 6074 fermentation increased the content of phenylethyl acetate and lactic acid, generating new substances clopenthixol and phenylethyl alcohol of jujube juice. Sensory evaluation indicated that L. acidophilus 6074 fermentation improved the coloration of jujube juice and increased the overall acceptability of the fermented product. This study will provide theoretical basis and technical support for the industrial production of probiotic fermentation jujube juice related products.

Effect of storage periods and conditions on juice quality characteristics of sugarcane (Saccharum officinarum sp. Hybrid) at Finchaa sugar factory, Oromia, Ethiopia

Effect of storage periods and conditions on juice quality characteristics of sugarcane (Saccharum officinarum sp. Hybrid) at Finchaa sugar factory, Oromia, Ethiopia

Enzymatic activity and quality characteristics of melon juice processed by high‐intensity pulsed light

SummaryThe aim of this study was to explore the use of pulsed light (PL) for inactivating peroxidase (POD), polyphenoloxidase (PP0) and pectin methylesterase (PME) in melon juice. The influence of treatments on the optical, physicochemical and rheological properties of the juice was also evaluated. PL fluences between 3.6 and 71.6 J cm−2 caused a significant reduction in POD activity from 13% to 96% respectively. On contrary, PPO and PME activities were slightly or not significantly affected by the treatments. POD inactivation curve was successfully fitted with the first‐order and Weibull‐type models. Samples exposed to 35.8 and 71.6 J cm−2 showed minor changes in pH, titratable acidity and total soluble solids content than non‐treated juice along cold storage. PL treatments also better maintained the original colour of the fresh juice during storage. A slight but significant reduction in the apparent viscosity was observed due to PL exposure. Results indicated that pulsed light could be a useful technique for inhibiting POD activity and preserving the colour of melon juice along cold storage. Other preservation agent(s) in combination would need to be evaluated for better control of enzyme activity.

Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation

Strawberry juice is popular among consumers for its bright color, unique flavor and rich nutrition. The aim of this study was to explore the suitable multi-frequency power thermosonication (TS) treatments to meet the requirements of microbiological safety for strawberry juice while maximizing the preservation of its quality properties. The TS treatments included 60 °C /5 min and 55 °C /15 min under dual-frequency concentrated ultrasound (DCU) and 60 °C /15 min and 55 °C /20 min under sweep-frequency divergent ultrasound (SDU). The results showed that all treatments could meet the requirements of commercial sterility (at 90 °C for 1 min). Compared with thermal processing (TP) at 90 °C for 1 min, TS treatment significantly improved the color properties of strawberry juice. SDU-60 °C and SDU-55 °C greatly retained the active ingredients in the strawberry juice. TS treatments had a stronger ability to maintain the aroma compared to TP. Especially, SDU-60 °C was the best treatment at retaining quality properties of strawberry juice with the highest comprehensive sensory evaluation score (7.68). Therefore, the results can provide scientific basis for industrial production of strawberry juice. Industrial relevanceIn the current study, results showed that TS maximized the overall quality of strawberry juice while achieving the effect of sterilization and enzyme inactivation. Among them, SDU-60 °C was the best treatment method to maintain the quality characteristics of strawberry juice, which can effectively reduce the loss of approximately 70% of total phenolic content. Thus, it provides the theoretical basis and technical support for the industrial production of strawberry juice.

Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice

Sonication is an emerging sustainable and eco-friendly technology that has been broadly explored in food processing and preservation. Sonication has the edges of low energy consumption and high efficiency than conventional decontamination methods and would not pass on secondary pollutants. In the current research, we analyzed the impact of sonication on anilazine fungicide reduction, bioactive compound, antioxidant activity, colloidal stability, and enzymatic and microbial load of tomato juice. Sonicated treatments were carried out at 40 kHz, 480 W, 30 ± 2 °C for 0, 8, 16, 24, 32, and 40 min in an ultrasonic bath cleaner. The GC–MS outcomes revealed that the anilazine maximum reduction in tomato juice attained 80.52 % at 40 min of sonication. The anilazine concentration reduced significantly (p ≤ 0.05) with increased sonication time. In contrast, sonication treatments have acquired the highest TFC, TPC, ascorbic acid, carotenoids, lycopene, ABTS, and ORAC assay than the untreated sample. The Sonication process significantly improved (p ≤ 0.05) colloidal stability by reducing particle size distribution, apparent viscosity, and sedimentation index. Sonication prolonged tomato juice's shelf life by reducing the total viable count from 6.31 to 1.91 log CFU/mL. Polygalacturonase and pectin methyl esterase of the sonication sample at 40 min were inactivated by 44.32 % and 64.2 %, respectively. Considering this issue from a future perspective, sonication processing can be used industrially to enhance fruit juice's nutritional properties and shelf life and reduce pesticides and other organic residues.

Thermosonication combined with ε-polylysine (TSε): A novel technology to control the microbial population and significantly improve the overall quality attributes of orange juice

At present, most commercial orange juice still uses high temperature-long time thermal treatment (HTLT) to prolong its shelf life. However, HTLT treatment can have many negative effects on the overall quality of juice. Therefore, it is of great significance to explore novel non-thermal sterilization techniques to produce high-quality orange juice. In this study, we compared the inactivation effects of thermosonication (TS), TS combined with ε-polylysine (TSε), TS combined with nisin (TSN) and HTLT on the bactericidal effects of natural microflora in orange juice. On this basis, the effects of TSε and HTLT treatments on the comprehensive quality characteristics of orange juice were further explored. The results showed that TSε and HTLT treatments had better effect on controlling the number of microorganisms and inactivating endogenous enzymes, and ε-polylysine showed a significant synergistic lethal ability (p < 0.05) to the total bacterial count and yeast in orange juice. With HTLT treatment, sterilization is not achieved because Alyciclobacillus spores are not inactivated, and it could be replaced by inactivation or pasteurization when the Alyciclobacillus are high. In addition, TSε treatment maintained sensory quality, which was significantly better in TSε-treated juice compared to HTLT-treated juice. Moreover, TSε treatment markedly enhanced or strongly retained the functional substances of orange juice. The contents of polyphenols and carotenoids increased by 12.53% and 36.46%, respectively, while the antioxidant activities of ORAC, DPPH, and FRAP increased by 53.27%, 14.42%, and 7.26%, respectively. Additionally, the retention rate of ascorbic acid was as high as 85.42%. Therefore, as a novel non-thermal inactivation microbial technology, TSε treatment contributes to the improvement of organoleptic quality and functional characteristics of orange juice.

Quality Changes in Black Chokeberry Juice Treated by Thermal-Assisted High Hydrostatic Pressure during Cold Storage.

The effects of thermal-assisted high hydrostatic pressure (TAHHP), high hydrostatic pressure (HHP), and thermal pasteurization (TP) treatments on the quality of aronia juice were evaluated in this study. The results showed that TAHHP and HHP significantly decreased the aerobic plate counts of aronia juice. No significant differences in terms of physicochemical properties, such as pH and total soluble solids, were observed between aronia juice treated with high pressure or thermal pasteurization treatment after 28 days of storage. TAHHP and HHP affected the colour and antioxidant characteristics of aronia juice, though to a significantly lower extent than TP. This result demonstrates that TAHHP and HHP can better maintain the original quality of aronia juice than TP. In summary, both TAHHP and HHP can maintain the microbiological safety and original quality characteristics of aronia juice. TAHHP can effectively increase the safety and duration of cold storage of aronia juice, and hence is highly useful for the juice industry.

ВЛИЯНИЕ ОРГАНО-МИНЕРАЛЬНОГО УДОБРЕНИЯ НА ПРОДУКТИВНОСТЬ ВИНОГРАДНЫХ РАСТЕНИЙ

The results of studies on the effect of organo-mineral fertilizer on agrobiological and econom-ic indicators of Cabernet Sauvignon grapevine variety are presented. To determine the biologi-cal effectiveness of the fertilizer on grapevine, foliar feeding of Cabernet Sauvignon plants was carried out during the phase of inflo-rescence advancement and 15 days after. Foliar feeding of plants with organo-mineral fertilizer had a positive effect on the formation of berries and clusters, contributing to an increase in their mass. At the drug consumption rate of 5.0 l/ha and 7.0 l/ha, both the number of berries in a bunch and the weight of one berry significantly increased compared to the control. The use of organo-mineral fertilizer also contributed to bet-ter pollination and an increase in berries in bunches, which together contributed to an in-crease in yield, depending on the applied con-sumption rates, by 8.7‒11.6 %. Estimation of quality characteristics of berry juice during har-vesting showed its compliance with standard varietal conditions in all variants of the experi-ment, despite the significant differences in the mass concentration of sugars between the con-trol and variant 3 (7.0 l/ha). The acidity of berry juice differed insignificantly between the vari-ants and the control. When feeding plants with organo-mineral fertilizer, the growth activity of shoots significantly increased in all variants of the experiment compared to the control variant. An increase in the activity of growth processes led to a decrease in shoot maturation (73.2‒74.4 %) at all drug consumption rates compared to the control (84.9 %). However, the percentage of shoot maturation in all variants is high enough for successful overwintering of plants.

Comparison of high- and low- frequency thermosonication and carvacrol treatments of carrot juice: Microbial inactivation and quality retention

The current study evaluated the comparative effects of carvacrol (CRV) with low- (24 kHz, TS) or high- (861 kHz, HTS) frequency thermosonication on microbial inactivation and quality parameters of carrot juice. The combinations of mild heat, ultrasound and carvacrol proved to be synergistic against aerobic bacteria (AB), yeast and molds (Y&M) and were effective for improving quality characteristics of juice. The optimal condition was CRV+TS (13.3 W/mL, 2.6 µM, 52 °C, 40 min) and CRV+HTS (13.3 W/mL, 2.6 µM, 52 °C, 40 min), under these treatments, AB and Y&M were inactivated by 2.74±0.18 and 2.28±0.21 log, 4.71±0.00 and 2.40±0.09 log, respectively. Compared to CRV+TS at 52 °C, CRV+HTS could extend the shelf life of juice by 25 days at 6 °C, with lower microbial amount and higher sedimentation stability. Overall, this study demonstrated the potentials of the combined approaches based on thermosonication and carvacrol to produce juice with the desired microbiological safety, enhanced shelf life and excellent quality parameters.

Changes on some quality characteristics of jujube juice with enzymatic hydrolysis prior to Lactobacillus plantarum fermentation

Changes on some quality characteristics of jujube juice with enzymatic hydrolysis prior to Lactobacillus plantarum fermentation

Two-Step PEF Processing for Enhancing the Polyphenol Concentration and Decontaminating a Red Grape Juice.

This study’s aim is to evaluate Pulsed Electric Fields (PEF) technology as an alternative method for the processing of red grape juice. For this purpose, two PEF treatments were applied: first to grapes for polyphenol enrichment of the juice, and subsequently for microbial decontamination of the obtained juice. Juice obtained from PEF-treated grapes (5 kV/cm, 63.4 kJ/kg) had the polyphenol content 1.5-fold higher and colour intensity two times higher of control juices by spectrophotometric measurement (p ≤ 0.05). A subsequent decontamination treatment by PEF (17.5 kV/cm and 173.6 kJ/kg) achieved inactivation of the present microbiota (yeasts, moulds, and vegetative mesophilic bacteria) below detection level (<30 CFU/mL). Furthermore, PEF-treated juices were microbiologically stable up to 45 days, even at abusive refrigeration storage temperatures (10 °C). PEF juice quality and sensory characteristics were similar to a fresh juice; they were neither affected by the PEF decontamination treatment, nor by storage time and temperature. Results obtained in this study demonstrate the considerable potential of PEF for the production of a polyphenol-enriched and microbially stabilized red grape juice as a unique and sustainable alternative for the juice industry, while avoiding enzymatic and heat treatments.

Evaluation of the effect of continuous ultraviolet irradiation system on quality characteristics of lemon juice

Evaluation of the effect of continuous ultraviolet irradiation system on quality characteristics of lemon juice

Kinetic Studies of Aspergillus ficuum Tannase Enzyme and its Application in Detannification of Grape Juice

This investigation was carried out to study the characterization and kinetics of the partially purified Aspergillus ficuum tannase enzyme for commercial scale application in the clarification and detannification of juices like grape. pH, temperature and optimum substrate concentration were determined for the tannase enzyme activity from Aspergillus ficuum. Also, the Crude and partial purified enzyme were tested for detannification grape juice quality characteristics. Results evidenced that it was found that the optimum partial purified tannase parameters were: temperature 50 oC, PH 5.5 and substrate concentration 1.6% as a tannic acidwith 6.155 specific activities of partial purified tannase enzyme with 225.46% relative activity higher than its control. The tannase enzyme showed a higher temperature and lower pH optima than the soluble enzyme and showed 81.61% and 66.36 % tannin removal from grape juice by crude enzyme and partial purified enzyme treatment, respectively at 37 oC, which has not been reported earlier. Also, maximum velocity of reaction (Vmax) and Michaeli’s constant (Km) values were 0.72 and 1.45 for partially purified tannase enzyme activity, respectively. Overall the quality of grape juice was better in partial pure tannase treated juice compared with untreated and crude enzyme treated juice. The present study exposed thatthis enzyme could demonstrate a valuable tool for a number of biotechnological applications. Also, the application of this enzyme on juice clarification also states that it can be employed in fruit juice processing for removal of tannin efficiently.

Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice

The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects on black lime juice was studied. IR was compared to conventional thermal heating (CTH) in batch infrared extraction pasteurizer, designed to allow both infrared and conventional heating. IR resulted in a reduction in pH and Brix values and a mild increase in titratable acidity, as compared to CTH and control. After 60 days at 5 °C, the ascorbic acid percentage was decreased by 24.90%, 29.75%, and 58.31% in the control, IR and CTH, respectively. The total amount of phenols in juice treated with IR was higher as compared to CTH and control, while there was a significant decrease in the antioxidant activity. The statistical analysis reflected significantly low (p &lt; 0.05) activity of PME for IR samples as compared to CTH and control. The amount of Hydroxymethylfurfural (HMF) in all juice samples steadily increased during the storage at 5 °C in 60 days. The microbial content of control was 3.85 log cfu/mL after 60 days at 5 °C, while it was 2.1 log cfu/mL for IR which reflected a significant difference between the IR, CTH, and control samples. Additionally, color and sensory analysis of IR treated sample when compared to control, reflected similar attributes. Overall, IR was found to be an excellent substitute for the preservation of black lime juice as a rapid pasteurization technique with less heat exposure; wherein the nutrition and health benefits of the juice could be maintained for a minimum period of 60 days.

Effects of pretreatment with dimethyl dicarbonate on the quality characteristics of fermented Huyou juice and storage stability

Huyou (Citrus grandis (L.) Changshan-huyou) from ChangShan in Zhejiang, China, is one of the most popular fruits cultivated and consumed worldwide. However, there are no reports on improvement of the edible value through fermentation processing using lactic acid bacteria (LAB). In this study, effects of pretreatment of Huyou juice with dimethyl dicarbonate (DMDC) on quality attributes of the product fermented by Lactobacillus plantarum L1 and Lactobacillus fermentum L2 were investigated using a pasteurized Huyou juice as a control group. The results showed that the application of DMDC to a Huyou juice preparation can ensure the microbiological safety, sensory, and nutritional properties of the products. Furthermore, the flavor of Huyou juice was improved, and the total phenolic and total flavonoid contents (TPC and TFC) increased after the fermentation processing. Compared with the fermented pasteurized Huyou juice, the fermented DMDC-sterilized Huyou juice had better color, which was closer to that of the fresh Huyou juice (p > .05). Moreover, the fermented DMDC-sterilized Huyou juice had a better odor and overall acceptability in the sensory evaluation. Various physicochemical parameters, including the viable cell count, pH, L* value, b* value, vitamin C, TPC, and TFC, of the fermented product treated with DMDC were determined during storage at 4°C. The a* and ΔE* values slowly increased. The viability counts of LAB in both fermented pasteurized and DMDC-sterilized Huyou juices were maintained at 7.0 log CFU/ml after 4 weeks of storage at 4°C. These results indicate that DMDC can be a good alternative for pasteurization at the prefermentation stage of Huyou juice. Practical applications This study compared the effects of pasteurization and dimethyl dicarbonate (DMDC) sterilization on the quality and flavor of Huyou juice and the storage quality of fermented Huyou juice. DMDC could be an ideal alternative for pasteurization for the prefermentation stage of Huyou juice and played a positive role in improving the flavor and quality of fermented Huyou juice. At the same time, it also laid a theoretical foundation for the upgrade and transformation of Huyou (Citrus changshanensis) products.

Influence of storage conditions on selected quality characteristics of blue honeysuckle berry juice

Influence of storage conditions on selected quality characteristics of blue honeysuckle berry juice

Effect of thermosonication on pectin methylesterase activity and quality characteristics of orange juice

Pectin methylesterase (PME) is the enzyme responsible for quality losses in orange juice and pasteurization is used to inactivate PME. This process decreases the sensory and nutritional aspects of the beverage. This study aimed to evaluate the effect of combined ultrasound and moderate temperature on several quality parameters of orange juice, and whether the used treatment resulted in a reduction of PME activity when compared to thermally treated samples and natural juice. Thermosonication is an alternative preservation method that allows a significant decrease in PME activity and a smaller loss of vitamin C. The treatment with 40 kHz ultrasound and a temperature of 60 °C resulted in the highest reduction of PME activity. For ascorbic acid, the lower the heat used in combination with sonication, the smaller the loss of this compound. Soluble solids content, pH, and color of the juice did not alter during processing.